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WO2020066844A1 - Composition pour viande, procédé de fabrication d'aliment à base de viande transformée, et procédé d'amélioration de la texture d'un aliment à base de viande transformée - Google Patents

Composition pour viande, procédé de fabrication d'aliment à base de viande transformée, et procédé d'amélioration de la texture d'un aliment à base de viande transformée Download PDF

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Publication number
WO2020066844A1
WO2020066844A1 PCT/JP2019/036801 JP2019036801W WO2020066844A1 WO 2020066844 A1 WO2020066844 A1 WO 2020066844A1 JP 2019036801 W JP2019036801 W JP 2019036801W WO 2020066844 A1 WO2020066844 A1 WO 2020066844A1
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Prior art keywords
meat
component
mass
processed
starch
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Ceased
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PCT/JP2019/036801
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English (en)
Japanese (ja)
Inventor
淳平 窪田
采香 佐藤
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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Priority to JP2020548607A priority Critical patent/JP7389043B2/ja
Publication of WO2020066844A1 publication Critical patent/WO2020066844A1/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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling

Definitions

  • the present invention relates to a meat composition, a method for producing a processed meat food, and a method for improving the chewyness of the processed meat food.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2007-6724 discloses a retort pouch food in which meat is used alone or in combination with other food materials, in order to suppress a decrease in the texture of meat after retort sterilization.
  • Techniques for providing a meat quality improving agent to be added to meat include oil- and fat-processed starch containing fats and oils and glycerin organic acid fatty acid ester, and powder having an average particle size of 0.05 to 50 ⁇ m.
  • a meat quality improver comprising curdlan in a form is described.
  • the document describes a method of using such an improver dispersed in a pickle liquid.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2009-112269 describes a method for treating fish and shellfish using an oil-and-fat-modified starch containing an oil or fat and a glycerin organic acid fatty acid ester, and the fish and shellfish treated by such a treatment method. It is said that the reduction in yield due to cooking is improved and the texture after heating is excellent.
  • the literature exemplifies a method in which fat-and-oil-processed starch is added to fish and shellfish as a powder as a method for using the fat-and-oil-processed starch in seafood.
  • the following method for producing processed meat, a composition for meat, and a method for improving the chewyness of processed meat are provided.
  • a method for producing processed meat food comprising: A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
  • the step of preparing the dough includes a step of kneading the meat, the component (A) and the component (B) in one or two shapes selected from minced and pasty, [1] Or the method for producing a processed meat food according to [2].
  • the component (A) is applied such that an addition amount of the component (A) is 0.5 to 25 parts by mass with respect to 100 parts by mass of the meat.
  • the amount of the component (C): the pregelatinized starch and the amount of the component (A) added to the amount of the component (C) are 3 to 30 by mass.
  • the component (B) is one or more selected from the group consisting of sodium bicarbonate and potassium bicarbonate.
  • the meat composition is a powdery composition containing the following components (A) and (B).
  • (B) one or more alkali agents selected from the group consisting of sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate and potassium carbonate and a 10% by weight aqueous dispersion of component (A) Has a pH of 4.0 or more and 12.0 or less at 25 ° C.
  • the meat composition does not substantially contain a phosphate.
  • that it does not substantially contain a phosphate means that the phosphate is not intentionally added at the time of preparing the meat composition.
  • the content of the phosphate in the meat composition is preferably 0.01% by mass or less based on the whole meat composition.
  • Component (A) is an oil- and fat-processed starch.
  • Fat-and-oil-processed starch is starch produced by a process comprising adding one or more selected from the group consisting of edible fats and edible fats and oils to raw starch, followed by mixing and heating. Material.
  • raw material starch of the component (A) there is no limitation on the raw material starch of the component (A), and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and their modified starches
  • corn starch waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and their modified starches
  • acetylation; etherification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking, alone or in combination.
  • Component (A) is one or more selected from the group consisting of oil- and fat-processed tapioca starch, oil and fat-processed cornstarch, and oil-and-fat-processed waxy cornstarch, from the viewpoint of making the hardness, elasticity, and chewing response favorable. It is preferred that In addition, tapioca starch, corn starch and waxy corn starch which are raw materials of the above-mentioned oil-and-fat-processed tapioca starch, oil-and-fat-processed corn starch, and oil-and-fat-processed waxy corn starch may be modified starch.
  • the component (A) is more preferably an oil- and fat-processed phosphoric acid crosslinked tapioca starch from the viewpoint of making the hardness, elasticity, and chewing response preferable.
  • edible oils and fats as raw materials of the component (A) include soybean oil, safflower oil such as hyrinol safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, Rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, poppy oil and the like.
  • the edible oil / fat it is more preferable to use an oil / fat having an iodine value of 100 or more, and it is more preferable to use an oil / fat of 140 or more.
  • Such fats and oils having a high iodine value are easily oxidized by heating, have a high starch modifying effect, and can be expected to improve the texture of foods such as processed meat foods.
  • Specific examples of fats and oils having an iodine value of 140 or more include hyrinol safflower oil and linseed oil, and more preferably hyrinol safflower oil.
  • Examples of the edible fats and oils related substances include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; Polyglycerin fatty acid esters are preferred, and diglycerin monooleate is more preferred from the viewpoint of making the elasticity and chewing response favorable.
  • the blending amount of the edible oil or fat or the edible oil / fat-related substance at the time of preparing the fat / oil-processed starch is determined based on 100 parts by mass of the raw starch with respect to the edible oil / fat or the edible oil / fat or the like from the viewpoint of more surely obtaining the modifying effect of the starch.
  • the total amount of the substances is, for example, at least 0.005 parts by mass, preferably at least 0.008 parts by mass, more preferably at least 0.02 parts by mass.
  • the amount of the edible oil or fat or edible oil-related substance relative to 100 parts by weight of the raw starch is, for example, 2 parts by mass or less in total of the edible oil or fat and the edible oil or fat-related substance from the viewpoint of the texture improvement effect. It is preferably at most 0.5 part by mass, more preferably at most 0.8 part by mass.
  • the combination of starch and edible oil used in the production of oil-and-fat-processed starch is preferably a crosslinked tapioca starch, from the viewpoint of improving the yield of processed meat and obtaining meat-processed food having favorable hardness, elasticity, and chewing response.
  • the method for producing the oil- and fat-processed starch of the component (A) includes, for example, the following steps: A step of blending one or more selected from the group consisting of edible fats and edible fats and oils with raw starch to prepare a mixture, and a step of heat-treating the mixture obtained in the step of preparing the mixture .
  • the mixture may include a pH adjuster from the viewpoint of suppressing the oxidized odor of the fat-and-oil-processed starch.
  • the pH adjuster may be any pH adjuster that can be used in foods, and can be selected according to the types of raw starch and edible fats and oils.
  • hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide
  • carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate
  • organic acid salts such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate and the like, and one or more of these are preferable.
  • Is preferably blended. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like are used.
  • a 1% by mass aqueous solution having a pH at 25 ° C. of 6.5 or more it is more preferably 8.0 or more, and still more preferably 10 or more.
  • the amount of the pH adjuster added during the preparation of the fat-and-oil-processed starch is, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass, based on 100 parts by mass of the starch. It is at least part by mass, more preferably at least 0.03 part by mass.
  • the amount of the pH adjuster is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, based on 100 parts by mass of the starch. It is preferably at most 1.2 parts by mass, more preferably at most 1 part by mass.
  • the amount of the pH adjuster added can be adjusted so that the pH of the mixture is, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.
  • the pH of the mixture is a pH value measured by a glass electrode method by preparing a starch slurry having a concentration of 10% by mass of the mixture obtained in the step of preparing the mixture.
  • the pH adjuster is preferably added when mixing starch and fat.
  • the salt may be added as it is.
  • the pH adjuster is dissolved in advance with about 1 to 10 times the amount of water relative to the salt. Later, the salt solution obtained is added. More preferably, it is preferable to add the pH adjuster after dissolving in 0.1 to 10 parts by weight of water with respect to 100 parts by weight of the raw starch.
  • the order of adding the pH adjuster in the step of preparing the mixture is not limited, and the pH adjuster may be added after mixing the raw starch and the edible fat or edible fat or oil-related substance, or the raw starch and the pH adjuster may be added. After the addition of edible oils or fats or edible oils and fats-related substances may be added. Preferably, from the viewpoint of workability, it is preferable to add the pH adjuster after mixing the raw starch with the edible oil or fat or edible oil or fat related substance.
  • the step of heating the mixture In the step of heat-treating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain a processed fat and oil.
  • the heat treatment for example, when heating and roasting at a high temperature of 150 ° C. or more, there is a concern that the starch granules may be damaged due to damage to the starch granules and the inherent water retention of the starch may be lost. Then, when added to processed meat food, the yield may be reduced. Therefore, the heat treatment is preferably performed at a low temperature of 130 ° C. or lower, more preferably less than 120 ° C., and more preferably at a low temperature of about 40 to 110 ° C.
  • the lower limit of the heating temperature is not limited, but is set to, for example, 40 ° C. or higher from the viewpoint of appropriately shortening the heating period and improving productivity.
  • the heat treatment period is appropriately set according to the state of the starch and the heating temperature, and is, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, more preferably 6 hours or more and 18 days or less. is there.
  • the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C. is defined as hardness, elasticity, From the viewpoint of making the chewing response preferable, it is 4.0 or more, preferably 4.5 or more, more preferably 5.0 or more, still more preferably 5.5 or more, and even more preferably 6.0 or more. .
  • the pH of the component (A) is 12.0 or less, preferably 11.0 or less, more preferably 10.0 or less, and further preferably 9.5 or less.
  • the content of the component (A) in the meat composition is preferably 25% by mass or more, more preferably 40% by mass or more, based on the whole meat composition, from the viewpoint of suppressing off-flavor. It is preferably at least 65% by mass. Further, from the viewpoint of improving the fibrous texture, the content of the component (A) in the meat composition is preferably 97% by mass or less, more preferably 96% by mass or less, based on the whole meat composition. , More preferably 90% by mass or less, even more preferably 85% by mass or less.
  • Component (B) is one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate. From the viewpoint of improving the fibrous texture and suppressing the off-flavor, the component (B) is preferably at least one selected from the group consisting of sodium hydrogen carbonate (bicarbonate) and potassium hydrogen carbonate. However, sodium hydrogencarbonate, sodium carbonate, potassium hydrogencarbonate and potassium carbonate as pH adjusters when producing fat / oil modified starch are not included in the component (B).
  • the content of the component (B) in the meat composition is preferably 1.5% by mass or more based on the whole meat composition, from the viewpoint of improving the elasticity and chewing response of the processed meat food. Preferably it is 2.0% by mass or more, more preferably 3.0% by mass or more. From the viewpoint of enhancing the balance between the texture and taste of the processed meat food, the content of the component (B) in the meat composition may be, for example, 75% by mass or less based on the whole meat composition. The content is preferably 55% by mass or less, more preferably 26% by mass or less, further preferably 19% by mass or less, and still more preferably 13% by mass or less.
  • the content of the component (A) with respect to the content of the component (B) in the meat composition is determined from the viewpoints of suppressing the off-flavor and improving the fiber feeling.
  • the mass ratio is preferably at least 0.7, more preferably at least 2.0, and even more preferably at least 3.2.
  • the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and even more preferably 16 or less. It is as follows.
  • the meat composition may include components other than components (A) and (B).
  • the meat composition may further include the following component (C).
  • Component (C) is a starch other than component (A).
  • the pregelatinized starch is pregelatinized starch, and examples of the pregelatinization method include a jet cooker process, a drum dryer process, and an extruder process.
  • the pregelatinized starch of the component (C) includes partially pregelatinized starch.
  • the amylose content of the component (C) is preferably 30% by mass or more, more preferably 40% by mass or more, and 100% by mass or less, from the viewpoint of improving elasticity, chewing response and fibrous feel. .
  • the degree of cold water swelling can be used as an index of the degree of pregelatinization of the component (C).
  • the method for measuring the degree of cold water swelling will be described later in Examples.
  • the cold water swelling degree of the component (C) is preferably 3 or more, more preferably 4 or more, and still more preferably 5 from the viewpoint of improving the moist feeling of the processed meat food and improving the production yield of the processed meat food. That is all.
  • the degree of cold water swelling of the component (C) is preferably 40 or less, more preferably 30 or less, still more preferably 20 or less, and even more preferably 15 or less.
  • component (C) examples include starches such as corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch; and processed starch obtained by chemically, physically or enzymatically processing these starches.
  • pregelatinized starch using one or more selected from the group consisting of: Component (C) is preferably pregelatinized high-amylose corn starch from the viewpoint of improving elasticity, chewing response, and fiber feeling.
  • the content of the component (A) relative to the content of the component (C) in the meat composition is represented by a mass ratio
  • the mass ratio ((A) / (C)) is preferably 30 or less, more preferably 20 or less, further preferably 15 or less, and still more preferably 13 or less.
  • the meat composition may contain a powdery component other than the components (A) to (C).
  • a powdery component other than the components (A) to (C).
  • Specific examples of such components include starches other than components (A) and (B); Seasonings such as salt, sugar and sodium glutamate; Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder; A coloring agent such as sodium nitrite; Preservatives such as sodium sorbate, glycine, and sodium acetate; Antioxidants such as sodium ascorbate; Coloring agents such as cochineal pigments; Emulsion stabilizers such as sodium caseinate; Thickeners such as xanthan gum, locust bean gum, and guar gum; Nutrition enhancers such as shell calcined calcium, eggshell calcium, calcium carbonate and the like.
  • meat to which the meat composition is applied include mammal meat such as cows, pigs, sheep, and goats; Bird meat represented by poultry such as chickens, ducks, turkeys, geese and duck; Reptiles such as crocodile; Amphibians such as frogs; and meat of seafood such as fish and shrimp. These may be used alone or as a mixture of two or more.
  • the meat is preferably selected from the group consisting of chicken, pork, beef, and ground fish from the viewpoint of improving the taste and texture of the meat composition when applied.
  • the meat, which is a raw material of processed meat food is preferably in the form of minced meat or minced meat or paste.
  • processed meat food is obtained using the meat composition in the above-described embodiment.
  • Nuggets such as chicken nuggets as specific examples of processed meat foods
  • Meat pastes such as hamburgers, meatballs, sausages, meatballs, etc .
  • Fish and seafood pastes such as fried fish meat and fish meat sausage can be used.
  • the processed meat food is preferably selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
  • the method for producing processed meat food includes, for example, a step of applying the above-described components (A) and (B) to meat. More specifically, the method for producing processed meat food includes a step of applying ingredients (A) and (B) to meat to prepare a dough, and a step of heating the dough. From the viewpoint of improving the texture of the processed meat food, preferably, the step of preparing the dough comprises the step of preparing meat or ingredient (A) and ingredient (B) in one or two shapes selected from minced or pasty. Including the step of kneading.
  • the mass ratio ((A) / (B)) of the content of the component (A) to the content of the component (B) in the dough is used to suppress the off-flavor and to improve the fiber feeling.
  • the mass ratio is preferably 0.7 or more, more preferably 2.0 or more, and still more preferably 3.2 or more.
  • the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and still more preferably 16 or less from the viewpoint of improving the fibrous texture. is there.
  • the amount of the component (A) added to 100 parts by mass of meat is preferably 0.5 parts by mass or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. And more preferably 0.8 parts by mass or more, further preferably 1.2 parts by mass or more, still more preferably 3.0 parts by mass or more, and still more preferably 4.5 parts by mass or more.
  • the amount of the component (A) to be added to 100 parts by mass of the meat is preferably 25 parts by mass or less, more preferably 18 parts by mass or less.
  • component (C): pregelatinized starch may be further applied to meat.
  • the addition amount of the component (C) is preferably such that the mass ratio ((A) / (C)) falls within the range described above for the meat composition, and specifically, ((A) / (C)) is applied to meat so that 3 or more and 30 or less.
  • the components (A) and (B) may be independently applied to meat, or the aforementioned meat composition containing the components (A) and (B) may be prepared and prepared. May be applied to meat.
  • the components (A) and (B) and (C) are appropriately applied to meat independently, the total amount of the components (A) to (C) ((A) + (B) + (C)))
  • the amount of each component added may be set, for example, in accordance with the amount of each component added to the meat composition described above.
  • the addition amount of the meat composition to the whole dough of the processed meat food, hardness, elasticity of the processed meat food, from the viewpoint of improving the moist feeling preferably 0.5 mass % Or more, more preferably 0.8% by mass or more, still more preferably 1.1% by mass or more, and still more preferably 1.5% by mass or more.
  • the amount of the meat composition added to the whole dough of the processed meat food is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass. % Or less.
  • the total amount of the components (A) to (C) with respect to the whole dough is determined by, for example, the above-mentioned composition for meat with respect to the whole dough. It may be set according to the addition amount of the substance.
  • the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 6.8 or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. , More preferably 6.9 or more, more preferably 7.0 or more.
  • the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 8.6 or less, more preferably 8.3 or less, and still more preferably. 8.0 or less.
  • the processed meat food of the present embodiment since the components (A) and (B) are applied to the meat, even when the phosphate is not blended, the meat is processed after the teeth are put into the processed meat and during the mastication. It is excellent in the balance between preferred texture and flavor. According to the present embodiment, for example, it is also possible to obtain a processed meat food excellent in workability at the time of production.
  • the composition for meat according to the present embodiment contains the above-mentioned specific components (A) and (B), and thus is suitably used for meat, and is preferably used for meat after the teeth are put into the processed meat and during the mastication. It is possible to obtain a processed meat food having an excellent balance between the feeling and the flavor.
  • the preferred hardness and elasticity of the processed meat food when the teeth first enter, the chewing response during chewing and the ease with which the meat mass collapses, and the preferred fibrous texture and texture during chewing It is possible to obtain a processed meat food having an excellent balance of stickiness and moist feeling, and having a suppressed off-flavor.
  • the hardness and elasticity when teeth first enter the processed meat food, the chewing response during chewing and the ease of collapse of the meat mass, and the feeling of fiber during chewing also referred to as chewy in this specification Say.
  • the method for improving the chewyness of the processed meat food includes adding the above components (A) and (B) to the meat.
  • the components (A) and (B) are preferably incorporated into the meat.
  • This is a method of impregnating, for example, a method of kneading minced or pasty meat with components (A) and (B).
  • the components (A) and (B) may be blended as a composition containing them, or the components (A) and (B) may be blended separately.
  • the components (A) and (B) may be blended as a composition as a powder, or may be dissolved in water or a liquid such as soup or broth and blended.
  • one of the components (A) and (B) may be blended as a powder, and the other may be blended as a liquid.
  • the above-mentioned chewyness is preferably a chewing response during chewing and a tendency of a meat mass to collapse.
  • raw materials The following were mainly used as raw materials.
  • Gelatin Cook gelatin, Morinaga Seika Co., Ltd. powdered soy protein: Fujipro FR, Fuji Oil Co., Ltd. Reduced water syrup: Marby, H Plus B Life Sciences Co., Ltd. ⁇ -high amylose corn starch: Gelcol AH-F, J-Oil Co., Ltd.
  • Phosphate-crosslinked tapioca starch 1 Actbody TP-1
  • Phosphate-crosslinked tapioca starch 2 J-Oil Mills Co., Ltd .: TP-2
  • Phosphate-crosslinked tapioca starch 3 JT-Oil Mills: TP-4W, stock Oil-modified starch manufactured by Company J-Oil Mills 1: Oil-modified starch obtained in Production Example 1
  • Oil-modified starch obtained in Production Example 2 Oil-modified starch obtained in Production Example 2
  • Oil-modified starch 3 Oil processed in Production Example 3 starch
  • an oil- and fat-processed starch was produced according to “Preparation of oil-and-fat-processed starch (prototype A)” (Paragraph 0030) of Patent Document 2.
  • a fat and oil composition comprising 7.5 g of hyrinol safflower oil (iodine value: 145, manufactured by Summit Oil Co., Ltd.) and 7.5 g of glycerin diacetyltartaric acid fatty acid ester (manufactured by Riken Vitamin Co., Poem W-10) was heated to 60 ° C. ⁇ Dissolved.
  • Table 1 shows the pH of each of the processed fats and oils obtained in Production Examples 1 to 3.
  • the pH of the processed fat and oil was measured by the following method.
  • PH A 10% by mass aqueous dispersion was prepared for each of the fat-processed starches, and the pH of each aqueous dispersion at 25 ° C. was measured.
  • the degree of cold water swelling was measured by the method described in "Experimental Method for Starch and Related Carbohydrates", pp. 279-280, 1986. Specifically, it was measured by the following method.
  • (1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture, and the dry substance amount was calculated from the obtained moisture value.
  • 1 g of the sample was precisely weighed in terms of the amount of the dried substance, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25 ° C.
  • Example 1 to 4 Comparative Examples 1 and 2, Control Examples 1 and 2
  • Table 3 shows the composition of the materials. Further, among the examples described in Table 3 and Tables 4 to 6 described below, for the example in which the meat composition was prepared in advance (Example 4 in Table 3), “(A) + (B) + ( C) ”, that is, the total amount of the components (A) to (C) is the amount of the meat composition.
  • the remaining 5 g of the dough was diluted 10-fold with distilled water to make a slurry, and the pH was measured at 25 ° C. with a pH meter. 6. Frozen The molded nuggets were allowed to stand overnight at ⁇ 20 ° C. freezing. 7. Battering As a batter powder, juicy fried powder (manufactured by Daisho) and KPS-200 (manufactured by J-Oil Mills) were mixed at a mass ratio of 50:50. Water obtained by adding an equal volume of water to the mixed powder was used as a batter solution. The obtained batter was adhered to the frozen nugget. At this time, the meat weight after the batter was attached was measured. 8.
  • Fry 7 The nuggets obtained in the above were fried at 170 to 175 ° C. for 4.5 minutes to obtain chicken nuggets of each example. The nugget weight after frying was measured. Further, the nuggets after frying were allowed to stand at room temperature for about 30 minutes to remove rough heat, and then frozen ( ⁇ 20 ° C., overnight). Then, it was thawed in a microwave oven (1400 W) for 30 seconds, and the texture of the nugget after the thaw was sensory evaluated. Table 3 shows the evaluation results.
  • the nugget of Example 1 containing the components (A) and (B) was excellent in hardness, elasticity, chewing response, fiber feeling, taste / flavor, and moist feeling. Further, when ⁇ -high amylose corn starch was contained as the component (C) as in Examples 2 to 4, the moist feeling was further improved. Also, as in Example 4, even if a powder composition is mixed in advance to obtain a meat composition, and then added and mixed as a powder to produce a nugget, it is dissolved in water as in Example 3. A nugget with the same evaluation as that obtained after the addition was obtained.
  • Examples 5 to 7, Comparative Example 3 In this example, except that the materials described in Table 4 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
  • nuggets using one or more selected from sodium bicarbonate, potassium bicarbonate and sodium carbonate as component (B) have hardness, elasticity, chew response, fiber texture, taste / flavor, And it was excellent in moist feeling.
  • a nugget having a good texture was obtained.
  • the amounts of the components (A) and (B) added Were the same, sodium bicarbonate alone was more excellent in taste, flavor and moistness.
  • (3A) / (B) improved the fiber feeling and moist feeling at 37.0 as compared with 10.0.
  • Examples 8 to 12, Comparative Example 4 In this example, except that the materials described in Table 5 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
  • nuggets in which the amounts of component (A), component (B), and component (C) are within a predetermined range are hardness, elasticity, chew response, fiber feeling, taste / flavor, and moistness.
  • the feeling was excellent.
  • hardness and elasticity are good at 0.93% by mass or more, better at 2.31% by mass or more, and 3.7% by mass or more.
  • the chewing response was good at 0.93% by mass or more, and even better at 3.7% by mass or more.
  • the elasticity is good at 0.15% by mass or more and good at 0.25% by mass or more. It was even better, and even better at 0.75% by mass or more.
  • the content of the component (B) is good when the content is 0.75% by mass or less, more preferable when the content is 0.25% by mass or less, and even better when the content is 0.15% by mass. Met. The moist feeling was good at 0.25% by mass or more.
  • the taste / flavor is good at 46.3% by mass or more, better at 71.1% by mass or more, even better at 74.1% by mass or more, and further better at 87.2% by mass or more. It was better.
  • the hardness and moist feeling were good at 1.5 or more, 3.7 was even better, and 5.9 was even better.
  • Example 13 and 14 Comparative Examples 5 and 6, Control Example 4
  • production and evaluation of fish balls were performed.
  • the fish ball in which the pH of the component (A) was within the predetermined range was excellent in hardness, elasticity, chewing response, taste / flavor, and moist texture.
  • the pH of the component (A) was excellent when the pH was 5.8 or more, and was further excellent when the pH was 9.0.
  • fish balls using oil-and-fat-modified starch 3 having a pH of 3.5 were inferior in hardness, elasticity and chewing response.
  • sausages were prepared and evaluated.
  • (Sausage manufacturing method) According to the composition of Table 7, sausages were prepared according to the following procedures and subjected to sensory evaluation. 1. Pretreatment Minced pork lean (6 mm) was prepared, kneaded well with sodium nitrite and salt in advance, and allowed to stand at 4 ° C. for 1 hour. 2. Preparation of Meat Composition Of the raw materials described in Table 7, dried egg white (made by Kuppie Tamago), spice mix (pepper, nutmeg, ginger, garlic (all made by GABAN)) were previously mixed in the formulation shown in Table 7.
  • Boil cooking Heat cooking was performed in a 70 ° C. warm bath for 30 minutes. 7. Cooling The sample was cooled in running water for 10 minutes and subjected to a sensory evaluation.
  • Example 15 The sausage obtained in Example 15 had a moderate moist feeling, elasticity, hardness and chewing response. In addition, there was an appropriate fiber feeling, and the taste and flavor were good without any incongruity.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un aliment à base de viande transformée, ledit procédé comprenant : une étape consistant à appliquer un composant (A), qui est un amidon transformé avec de l'huile ou des matières grasses, et un composant (B), qui comprend un ou plusieurs agents alcalins choisis dans le groupe constitué par l'hydrogénocarbonate de sodium, l'hydrogénocarbonate de potassium, le carbonate de sodium et le carbonate de potassium, à de la viande et ainsi préparer une pâte ; et une étape consistant à chauffer la pâte, la valeur de pH à 25 °C d'une dispersion aqueuse du composant (A) de 10 % en masse étant de 4,0 à 12,0 (inclus).
PCT/JP2019/036801 2018-09-28 2019-09-19 Composition pour viande, procédé de fabrication d'aliment à base de viande transformée, et procédé d'amélioration de la texture d'un aliment à base de viande transformée Ceased WO2020066844A1 (fr)

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WO2021200333A1 (fr) * 2020-03-30 2021-10-07 株式会社Ｊ－オイルミルズ Procédé de fabrication d'un produit de viande transformé

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WO2013076879A1 (fr) * 2011-11-25 2013-05-30 日本食品化工株式会社 Agent améliorant pour produits carnés, et produit carné
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JP2005318871A (ja) * 2004-05-11 2005-11-17 Riken Vitamin Co Ltd 食肉加工食品用品質改良剤
WO2013076879A1 (fr) * 2011-11-25 2013-05-30 日本食品化工株式会社 Agent améliorant pour produits carnés, et produit carné
WO2018123257A1 (fr) * 2016-12-27 2018-07-05 株式会社Ｊ－オイルミルズ Fluide de traitement de viande et procédé de fabrication de produit aliemntaire carné traité

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US20210288383A1 (en) * 2020-03-10 2021-09-16 Samsung Sdi Co., Ltd. Coating composition for separator, method for preparing separator using the same, and separator and lithium battery employing the separator
US12062809B2 (en) * 2020-03-10 2024-08-13 Samsung Sdi Co., Ltd. Inorganic particle coating composition including binder, silane-based dispersant, fatty acid, and polymer polyol, method for preparing separator using the same, and separator and lithium battery employing the separator
WO2021200333A1 (fr) * 2020-03-30 2021-10-07 株式会社Ｊ－オイルミルズ Procédé de fabrication d'un produit de viande transformé

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