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WO2019088710A2 - Composition destinée à la préparation d'un renforçateur de capacité de rétention d'eau pour un produit à base de viande transformée, laquelle contient de l'allulose, et son utilisation - Google Patents

Composition destinée à la préparation d'un renforçateur de capacité de rétention d'eau pour un produit à base de viande transformée, laquelle contient de l'allulose, et son utilisation Download PDF

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Publication number
WO2019088710A2
WO2019088710A2 PCT/KR2018/013127 KR2018013127W WO2019088710A2 WO 2019088710 A2 WO2019088710 A2 WO 2019088710A2 KR 2018013127 W KR2018013127 W KR 2018013127W WO 2019088710 A2 WO2019088710 A2 WO 2019088710A2
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Prior art keywords
meat
composition
product
water
weight
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Ceased
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PCT/KR2018/013127
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English (en)
Korean (ko)
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WO2019088710A3 (fr
Inventor
정세윤
최종민
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CJ CheilJedang Corp
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CJ CheilJedang Corp
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Publication of WO2019088710A2 publication Critical patent/WO2019088710A2/fr
Publication of WO2019088710A3 publication Critical patent/WO2019088710A3/fr
Anticipated expiration legal-status Critical
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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
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/046—Phosphoric acid

Definitions

  • the present invention relates to a composition for the manufacture of a meat-holding product comprising a salt and an allylose; A water retention enhancer and a meat processing product of a meat processing product containing the composition; A method for producing the composition; A method for producing a meat product using the composition, a method for reducing a phosphate content of a meat product, and a method for increasing water retention.
  • Meat processing products are manufactured using fish meat as the main raw materials, such as meat, edible organisms, and by-products commonly used in dietary habits such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants and quails Processed ham, sausages, bacon, dried and preserved meat, seasoned meat, packed meat, crushed processed meat products, processed rib products, processed meat products, edible oil, edible lard, fish meat.
  • fish meat such as meat, edible organisms, and by-products commonly used in dietary habits such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants and quails
  • Processed ham sausages, bacon, dried and preserved meat, seasoned meat, packed meat, crushed processed meat products, processed rib products, processed meat products, edible oil, edible lard, fish meat.
  • Moisture content and water activity are high in meat processing products, and the transfer of moisture due to the external environment may cause deterioration of the quality of the product. Therefore, it is possible to enjoy good texture (moistness, juice) and flavor by retaining the water content of the meat products by inhibiting the movement or evaporation of water in meat products.
  • additives are added, mixed, infiltrated or otherwise used to improve the quality in the manufacture, processing or preservation of foodstuffs.
  • coloring agents such as nitrites are used to maintain the meat color of meat and to inhibit the growth of microorganisms, and preservatives such as sorbic acid are used for maintenance of freshness by preventing deterioration and decay of meat products.
  • Antioxidants such as erythorbic acid have effects such as antioxidative effect, promotion of color development and inhibition of microbial growth.
  • Increased binding agents including fat protein (soybean protein, milk protein, starch, etc.) .
  • phosphates are frequently used in various processed foods including meat products, and they are used in large amounts for the purpose of enhancing binding power and water retention, keeping touch, emulsifying and homogenizing.
  • meat processing products it is known that it is used in meat processing products to enhance water retention and juiciness, thereby improving texture and stabilizing color development.
  • the organic phosphate used as a food additive is effectively absorbed into the body. When it is over-consumed, phosphorus accumulates in the body to interfere with the absorption of calcium and promotes the release of calcium through the urine, And the like.
  • Korean Patent Laid-Open Publication No. 10-2011-0043445 discloses a meat food additive containing water-soluble cellulose ether.
  • Korean Patent Publication No. 10-2017-0010282 discloses a glucono- And a method of improving the water holding capacity of the reconstituted meat by mixing delta-lactone.
  • phosphate polyphosphate
  • the inventors of the present invention have found that by replacing phosphate with alulose, the composition for manufacturing a water-holding product of a meat product of the present application can reduce the content of phosphate, which is known to be harmful to human body, The present invention has been completed by ascertaining that it is possible to maintain or enhance the water holding capacity of the meat product.
  • One object of the present application is to provide a composition for the manufacture of a meat-processing product containing a salt and an allylose.
  • Another object of the present application is to provide a water retention enhancer for a meat product comprising the composition.
  • Another object of the present application is to provide a meat product comprising the composition.
  • Another object of the present application is to provide a method for producing a water-holding power enhancing agent for a meat product, which comprises mixing salt and alululose.
  • Another object of the present application is to provide a method for reducing the phosphate content of a meat product, which comprises mixing the composition with raw meat.
  • Another object of the present application is to provide a method for increasing the moisture retention of a meat product, which comprises mixing the composition with raw meat.
  • composition of the present invention for replacing phosphate with allylose which is a natural sweetener
  • Fig. 1 shows the amount of moisture loss in the meat product (75 g) prepared in Example 1 with the lapse of time during storage in the refrigerator.
  • Fig. 2 is a graph showing the amount of moisture released from the meat product (20 g) prepared in Example 1 with the lapse of time during storage in the refrigerator.
  • FIG. 3 is a graph showing the shrinkage rate of the meat product (75 g) prepared in Example 1 according to the lapse of time during storage.
  • FIG. 4 is a graph showing the amount of moisture released from the meat product (75 g) prepared in Example 1 over time during storage after being heated and cooked.
  • one aspect of the present application provides a composition for the production of a meat-holding product comprising a salt and an allylose.
  • the above composition can replace a part or all of phosphate with alulose to exclude the negative influence of phosphate and give water holding power equal to or higher than that to the meat meat product so that the moisture of the meat meat product can be maintained for a long time, And can be utilized to provide improved meat products.
  • the composition for preparing a water-holding product of the present application may have a reduced content of phosphate compared to a composition for producing a water-hardening product containing no alulose.
  • water holding capacity means the ability to maintain moisture such as meat or fish meat, which may be affected by the type of meat or the handling of the meat.
  • the 'water retention enhancer' is added to enhance the water holding capacity of meat or fish meat during meat processing. It may include a drenching agent and may be used in combination with a drenching agent, but is not limited thereto.
  • the water retention enhancer generally has a high boiling point or high hygroscopicity, so that it can suppress moisture escaping from the nature of the food, or capture the moisture of the outside air, thereby minimizing the change in moisture generated during storage of the food
  • the ingredients include, but are not limited to, additives such as glycerol, glycerin, propylene glycol, vegetable or animal protein, phosphate, and the like.
  • yed paper refers to additives such as salt (salt), coloring agent, color fixative, spice, and binder reinforcing agent used in dyed paper.
  • dirty refers to a process in which dyes are added to a raw meat and dipped therein for a certain period of time, which has an important influence on the quality of meat products, specifically, imparts a salty taste to the raw meat, inhibits the proliferation of microorganisms, Adhesion and water retention are exhibited.
  • &quot may be, but is not limited to, salt, salt or salt.
  • 'salt' includes sodium chloride, and may further include magnesium chloride, calcium chloride, and the like, and it may include, but is not limited to, sodium chloride.
  • alulose is a type of sugar having the formula C 6 H 12 O 6 and a molecular weight of 180.16, which is known to exist in small quantities in figs, grapes, and the like, and is also called psicose.
  • the above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or those produced by chemical methods or microbiological methods may be used without limitation.
  • the alulose may be included in powder or liquid form, or in the form of a mixture with a saccharide other than alululose.
  • the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweetening agents and liquid equivalents, but is not limited thereto.
  • it may further comprise other components than the above-mentioned powder, liquid form, or mixed sugar form, as long as it can be contained in an appropriate amount in the composition for producing a water-holding power enhancing agent of the present application.
  • the alulos may be aluloses having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.
  • the composition for preparing a meat-holding product of the present application may contain 1 to 20 parts by weight of salt and 70 to 99 parts by weight of alulose based on 100 parts by weight of solid content of the composition, but is not limited thereto. Specifically, 1 to 20 parts by weight, 1 to 10 parts by weight of salt based on 100 parts by weight of the solid content of the composition.
  • composition for preparing a water-holding product of a meat processing product of the present application is characterized in that the weight ratio of salt to alulose is 1:10 to 70, 1:12 to 68, 1:15 to 66, 1:18 to 65, 1:20 to 60, : 25 to 55, and 1:30 to 50, but is not limited thereto.
  • composition for preparing the water-repellent agent for a meat product may further include or not contain phosphate.
  • phosphate means a salt of phosphoric acid.
  • phosphoric acid there are various types such as orthophosphate, metaphosphate, diphosphate and triphosphate.
  • Phosphate is mainly used as a food additive to improve the quality of foods such as taste, aroma and color, especially to increase the binding force and water holding capacity for meat, to stabilize color development and improve the taste.
  • Phosphate which may interfere with absorption of calcium, promote calcium excretion, and cause hyperphosphatemia, hypocalcemia, and the like.
  • water is retained for a long time by substituting a part or all of phosphate with alulose to eliminate the negative influence of phosphates on the body, and imparting moisture holding power equal to or higher than that to the meat meat product, And meat products with improved flavor.
  • the phosphate is used in an amount of 0.1 to 7 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3.5 parts by weight, based on 100 parts by weight of the solid content of the composition for preparing a water- 0.1 to 3 parts by weight, 0.1 to 2.5 parts by weight, 0.1 to 2 parts by weight, 0.1 to 1.9 parts by weight, 0.1 to 1.5 parts by weight, 0.1 to 1.2 parts by weight, 0.1 to 1 part by weight, 0.2 to 2 parts by weight, But are not limited to, 1 to 1 part by weight, 0.3 to 1 part by weight, 0.5 to 3 parts by weight, 0.5 to 2.5 parts by weight, 1 to 2.5 parts by weight, 1.2 to 2.2 parts by weight and 1.5 to 2.0 parts by weight.
  • composition for preparing a water-repellent product of the present application further comprises a phosphate salt
  • the phosphate salt and the allylose are mixed at a mixing ratio of 1:30 to 1: 300, 1:50 to 1: 300, 1:50 To 1: 200, and a mixing ratio of 1: 100 to 1: 200, but the present invention is not limited thereto.
  • composition for manufacturing a water-holding product of a meat product of the present application may be one which increases water retention of a meat product during refrigerated storage, freeze storage, heating cooking, or refrigerated storage after heating, compared with a composition containing no alulose.
  • moisture holding power means the moisture content of the meat product which is bare, and the meat product has a high moisture content and water activity in the meat product. Therefore, This can have a significant impact on quality. It can be judged that the water holding power is increased as the amount of moisture loss and the shrinkage ratio of the meat product become smaller.
  • the composition for manufacturing a water retention enhancer of meat processing products of the present application can reduce the amount of moisture loss and shrinkage of a meat product when the product is stored in a refrigerator, freeze storage, heating cooking or freeze storage after freezing compared with a composition containing no alulose.
  • the term "amount of moisture loss” refers to the degree of moisture escaping over time in the case of refrigerated storage, freezing storage, heating cooking, or freezing storage after cooking in a meat product. It can be concluded that the smaller the amount of water exudation, the better the water retention and juiciness of the meat product, and the product can be judged as having improved texture and flavor.
  • composition of the present invention for the manufacture of a water retention enhancer of meat processing products is characterized in that the composition containing no alulose or a composition containing the same amount of sugar instead of alulose is used for 12,16,20,24,36,40,48 hours, 2 to 30%, 2 to 20%, 2 to 18%, 2 to 16%, 3 to 20%, 3 to 18%, 3 to 16% , 5% to 20%, 5% to 15%, 5% to 12%, and 8% to 15%.
  • composition for preparing a water-holding product of a meat product of the present application contains 3 to 55%, 3 to 50%, and 3 to 50% of moisture loss before and after cooking, as compared with a composition containing no alulose or an equivalent amount of sugar instead of alulose, 5 to 45%, 5 to 40%, 5 to 30%, 5 to 20%, 10 to 40%, 10 to 30%, 10 to 20%, or 15 to 20%.
  • the moisture release amount of meat products can be remarkably reduced as compared with a composition containing no alulose or an equivalent amount of sugar instead of alulose in refrigerated storage for 12, 16, 20, 24, or 36 hours after heat cooking , Specifically 5 to 40%, 5 to 35%, 5 to 32%, 5 to 30%, 7 to 35%, 7 to 32%, 7 to 30%, 10 to 35%, 10 to 30% 15 to 30%, 15 to 25%, 30 to 40%, 30 to 34%, 33 to 36%.
  • the term "shrinkage ratio" refers to the degree to which the volume of a meat product is reduced with the lapse of time in the case of refrigerated storage, freeze storage, heating cooking, or freezing storage after heating.
  • the shrinkage rate is one of important quality factors of the meat product. As the shrinkage ratio is larger, the texture of the meat product can be increased and the meat product can be thickened, and as the shrinkage ratio is smaller, the product has a better texture.
  • the composition for producing a water retention enhancer of a meat processing product of the present application has a shrinkage ratio of 2 to 50%, specifically 2 to 45%, 2 to 40%, 2 to 30%, and 2 to 20%, in comparison with a composition not containing aluloses, But is not limited thereto.
  • composition of the present invention for producing a water-holding power enhancing agent of the present invention may further contain at least one selected from the group consisting of L-glutamic acid tartrate, pepper (powder), garlic (powder), corn powder, wheat flour, red pepper powder, onion powder, ginger powder, , Cucumber, etc.), soy sauce (powder), fermented extract (soybean, yeast, etc.) or spice, but the present invention is not limited thereto.
  • Another aspect of the present application to attain the above object is to provide a water retention enhancing agent for a meat product comprising the composition for manufacturing a water retention enhancer for meat products.
  • a meat-processing product comprising a composition for manufacturing a water-conserving agent for meat products and raw meat.
  • the composition for preparing a meat meat product of the meat meat product may be included in an amount of 3 to 50 parts by weight based on 100 parts by weight of the raw meat, but is not limited thereto. 5 to 40 parts by weight, 6 to 45 parts by weight, 7 to 40 parts by weight, 8 to 35 parts by weight, 9 to 30 parts by weight, and 10 to 30 parts by weight, based on 100 parts by weight of the raw material, To 30 parts by weight, 10 to 25 parts by weight, and 10 to 22 parts by weight.
  • the meat product of the present application has a lower phosphate content than that of the meat product mixed with the water retention enhancer of the meat product not including alululose and the water retention of the meat product during the refrigeration storage, freeze storage, heating cooking, Can be increased.
  • the meat product of the present application may be prepared by mixing the raw meat with the water retention enhancer of the meat product of the present application or by directly mixing the raw meat with salt and alulose which are components of the composition for producing the water retention enhancer of the meat product of the present application, Do not.
  • the term 'meat product' means meat, meat, meat, meat, meat, processed meat, meat, processed meat, edible oil, edible lard, edible lard, , And the mass of fish meat.
  • the "meat” may be meat, edible organisms and by-products commonly used in dietary habits such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants and quails.
  • Meat products include sterilized meat products, ham, pressed ham, mixed press ham, sausage, mixed sausage, dried sausage, semi-dried sausage, heated frozen sausage, Meat, seasoning, crushed processed products, processed ribs, packed meat, and other processed meat products, but are not limited thereto.
  • Another aspect of the present application for achieving the above object is to provide a method for producing a water holding agent of a meat product, which comprises mixing salt and alululose.
  • Another aspect of the present application for achieving the above object is to provide a method for manufacturing a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer of the meat product.
  • the composition is as described above.
  • the step of mixing the composition with the raw meat may include mixing the raw meat with the composition for preparing the meat-growing product of the meat product, or mixing raw materials of raw meat with the raw meat in a sequential order, in reverse order, or simultaneously with the raw material of the composition for producing a water- But is not limited thereto.
  • Raw meat in this application means that it includes both meat and fish meat, and is included without limitation as long as it can be used for the production of meat products.
  • the above-mentioned food is as described above.
  • the raw meat may be ground before the poultice, but is not limited thereto.
  • the raw meat may be mixed with the water retention enhancer of the meat processing product of the present application, or the raw meat may be directly mixed with salt and alulose, which are components of the composition for manufacturing the water retention enhancer of the present invention. It is not limited.
  • the method of manufacturing the meat product may further include a step of aging the raw raw meat.
  • the 'aging' may be to store raw meat mixed with the water retention enhancer of meat products at 0 to 20 ° C for 2 to 24 hours, specifically at 5 to 15 ° C for 6 to 18 hours, more specifically at 10 ° C for 12 hours , But is not limited thereto.
  • the method of manufacturing the meat product may further include a step of aging the raw raw meat and further molding the raw raw meat, but the present invention is not limited thereto.
  • Another aspect of the present application for achieving the above object is to provide a method for reducing the phosphate content of a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer for a meat product.
  • the composition is as described above.
  • Another aspect of the present application for achieving the above object is to provide a method for increasing moisture holding capacity of a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer for a meat product.
  • the composition is as described above.
  • Frozen chicken breast was used as raw material and thawed for 5 to 24 hours before use.
  • the defrosted chicken breasts were changed using an electric grinder, and the raw materials were weighed according to the mixing ratios shown in Table 1 below and mixed with a ball mixer (KITCHENAID, 5KSSS) to prepare mixed meat.
  • Table 1 The values shown in Table 1 are based on the amount of chicken to be the main raw material as 100, and the content ratio (%) of each ingredient is described based on this value.
  • the resulting mixture was aged for 10 to 12 hours and then molded into a weight of 75 g each using a round frame to finally produce a processed meat product.
  • the moisture content of the meat products prepared in Example 1 was measured under the condition of 130 using an infrared moisture meter (OHAUS, MB45).
  • each of the comparative examples and the experimental examples were stored under the same temperature condition as the ordinary refrigeration circulation condition and stored under a dehumidification condition in order to accelerate moisture change. (10) - dehumidification (RH 30%) condition in a constant temperature and humidity (DAIHAN SCIECTIFIC), and the weight of the reduced food product was defined as the amount of water removed, and compared with the initial moisture content And the amount of water exudation was calculated.
  • the processed food products of Experimental Examples 4 and 6 were formed into 20 g each in a round shape, and the results were cross-compared.
  • the water release amount was calculated by the following equation (1).
  • Moisture Removal Amount ⁇ (Initial Weight - Weight per Elapsed Time) / Initial Moisture Content ⁇ ⁇ 100
  • the shrinkage ratio of the processed food product was measured for moisture change measurement during refrigerated storage.
  • the shrinkage was measured by varying the diameter and thickness using vernier calipers.
  • the shrinkage ratio was calculated by the following equation (2).
  • Shrinkage [ ⁇ (the first diameter ⁇ 2) 2 ⁇ 3.14 ⁇ original thickness ⁇ - ⁇ (the elapsed time in diameter ⁇ 2) 2 ⁇ 3.14 ⁇ elapsed time thickness ⁇ ] ⁇ ⁇ (initial diameter ⁇ 2) 2 ⁇ 3.14 ⁇ original thickness ⁇ * 100
  • the shrinkage of the processed meat product during refrigerated storage was similar to that obtained by evaluating the amount of water loss, and the shrinkage rate of the experimental example was smaller than that of the comparative example.
  • the phenomenon of shrinkage during storage of meat products affects the appearance and texture of the product due to the deterioration process of the meat texture due to moisture transfer.
  • Excellent results were obtained. From this result, it was confirmed that when the phosphate was partially substituted with alulose, the shrinkage ratio of the processed food product was reduced and the effect of improving the texture and flavor was confirmed.
  • Example 1 When the processed food prepared in Example 1 was heated and cooked, the amount of water released was measured and compared.
  • the initial moisture content of the comparative example and the experimental example of Example 1 was measured under the condition of 130 by using an infrared moisture meter (OHAUS, MB45).
  • the measurement of water holding capacity through actual heating loss was carried out under two different conditions, considering that the difference may occur depending on the cooking condition. Concretely, it was carried out in a convection oven (UNOX name) under conditions of dry heat 100% / 100 ° C./30 min and dry heat 100% / 85 ° C./15 min.
  • alulose of Experimental Example 1-7 was replaced with an equivalent amount of white sugar, and these were shown in Experimental Examples 8-14.
  • Moisture Removal Amount ⁇ (Initial Weight - Weight after Heating Cooking) / Initial Moisture Content ⁇ ⁇ 100
  • Shrinkage ratio [(initial diameter ⁇ 2) 2 ⁇ 3.14 ⁇ initial thickness ⁇ - ⁇ (diameter after cooking ⁇ 2) 2 ⁇ 3.14 ⁇ thickness after cooking ⁇ ] / ⁇ (initial diameter ⁇ 2) 2 ⁇ 3.14 ⁇ original thickness ⁇ * 100
  • the initial moisture content of the meat-cooked product that had been cooked with heating under the condition of 130 was measured using an infrared moisture meter (OHAUS, MB45).
  • OVAUS infrared moisture meter
  • each of the comparative examples and the experimental examples were stored under the same temperature condition as the ordinary refrigeration circulation condition and stored under a dehumidification condition in order to accelerate moisture change.
  • the moisture release amount was calculated by the following equation (5).
  • Moisture Removal Amount ⁇ (Weight after Cooking) - (Weight per Elapsed Time) ⁇ / Water after Cooking ⁇ 100
  • Example 1 The processed meat product prepared in Example 1 was heated in a convection oven (UNOX name) in Example 4 under the conditions of dry heat 100% / 100 DEG C / 30 min. Also, as a control, alulose of Experimental Example 1-7 was replaced with an equivalent amount of white sugar, and these were shown in Experimental Examples 8-14.
  • the taste and texture of the cooked processed meat products, the sugar content strength, and the overall likelihood were evaluated in terms of overall acceptability.
  • the degree of preference was very poor 1 ⁇ poor 3 ⁇ normal 5 ⁇ good 7 ⁇ very good 9
  • the optimum content of alululose for producing a sensory-superior food and beverage product is 92 to 96 parts by weight based on 100 parts by weight of the solid content of the composition for preparing a meat-processing product water holding power enhancing agent.

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Abstract

L'invention concerne : une composition destinée à la préparation d'un renforçateur de capacité de rétention d'eau pour un produit à base de viande transformée, ladite composition contenant du sel et de l'allulose ; un renforçateur de capacité de rétention d'eau pour un produit à base de viande transformée et un produit à base de viande transformée comprenant ladite composition ; un procédé de préparation de ladite composition ; un procédé de préparation du produit à base de viande transformée à l'aide de ladite composition ; un procédé pour réduire la teneur en phosphate du produit à base de viande transformée ; et un procédé pour augmenter la capacité de rétention d'eau du produit à base de viande transformée. Le phosphate inclus dans la composition destinée à la préparation du renforçateur de capacité de rétention d'eau pour le produit à base de viande transformée est remplacé par de l'allulose, qui est un édulcorant naturel, et ceci permet d'obtenir un produit à base de viande transformée qui offre une perte d'humidité moindre lorsqu'il est réfrigéré, congelé, chauffé et cuit ou réfrigéré après avoir été chauffé et cuit, ainsi qu'une plus faible diminution de volume de la viande, ce qui lui permet de conserver son humidité sur une longue période et lui confère une texture et un goût améliorés.
PCT/KR2018/013127 2017-11-01 2018-10-31 Composition destinée à la préparation d'un renforçateur de capacité de rétention d'eau pour un produit à base de viande transformée, laquelle contient de l'allulose, et son utilisation Ceased WO2019088710A2 (fr)

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WO2019088710A3 WO2019088710A3 (fr) 2019-07-11

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