JP2007267652A - Quality improving agent for meat processed food, and method for improving quality of meat processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality improving agent for meat processed food preventing processed food using ground meat or fish meat as raw material from getting hard in its meat quality and suppressing outflow of gravy so as to have excellent palate feeling and improve the yield of the food; and to provide a method for improving the quality of meat processed food. <P>SOLUTION: The quality improving agent for meat processed food contains a grain protein part decomposition product and at least one kind selected from alkali metal carbonate and alkali metal hydrogen carbonate as active ingredients. The method for improving the quality of meat processed food is provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a quality improving agent and a quality improving method for processed meat foods. More specifically, the present invention relates to a quality improving agent and a quality improving method for processed meat foods that can improve the texture and the yield of food processed from raw meat and fish meat.

  Processed meats made from hamburgers, meatballs, chicken teriyaki, meatloaf, tsukemen, and other meat and fish meats, and other auxiliary ingredients become harder when heated, and the meat juice flows out and yield decreases. Therefore, the texture such as soft feeling and juicy feeling is impaired. In addition, prepared meals such as dumplings, Shumai, Chinese buns, spring rolls, etc. mixed with raw meat and fish meat and other auxiliary ingredients, and mixed meat and fish meat such as fish cutlet and fried fish and other auxiliary ingredients were mixed. In the case of side dishes fried with garments, not only spillage of juice, lower yield, and poor texture, but also the transfer of water and gravy from those ingredients and medium seeds to the skin and clothing are produced. Occurring during storage during and after manufacture, the quality of the contents deteriorates, and the outer skin and clothes become sticky or crispy, often accompanied by further deterioration of the texture. Such a phenomenon not only lowers the commercial value, but also causes a serious problem of industrial loss due to yield reduction.

  In order to solve such problems, conventionally, polymerized phosphates such as sodium polyphosphate have been exclusively used for the purpose of improving the texture and reducing the yield of processed meat products. Polymerized phosphate removes calcium ions bound in meat protein by sequestering action, gives structural changes to meat protein, softens the texture, raises pH of meat protein, and retains water. To improve the yield. However, polymerized phosphate is substantially ineffective in suppressing the outflow of moisture and fats and oils due to heating during processing of meat materials, and in the cold state after processing, the soft texture cannot be maintained. Disadvantages resulting in a hard texture, problems of discharging calcium in the body due to phosphate, and wastewater problems associated with its use are discussed, and processed meat foods that do not contain polymerized phosphate are desired.

  Techniques for using alkali metal carbonates and / or alkali metal bicarbonates for the purpose of improving the quality of processed meat foods include cooked meat cooked with sodium bicarbonate (Patent Document 1), hamburger dough with sodium bicarbonate Of hamburger with improved food texture by adding an acid agent and a stabilizer (Patent Document 2), octenyl succinate esterified starch, sugar, sodium bicarbonate, edible fat and water, fish, meat or ground meat thereof An emulsified composition for food (Patent Document 3), a quality improver for livestock meat (Patent Document 4) and the like containing an expanding agent and dietary fiber and / or gluconate as active ingredients have been proposed.

  On the other hand, the present applicant has proposed a protein food having excellent texture and good texture by containing 0.05 to 10% by weight of a specific grain protein partial degradation product with respect to the protein food material (Patent Literature). 5). However, it has not been possible to prevent a decrease in the yield of food processed from raw meat or fish meat.

JP-A-4-36167 Japanese Patent Publication No.55-12233 JP 2005-168319 A JP 2001-148 A Japanese Patent Publication No. 7-2095

  This invention provides excellent texture and improved yield because the meat quality does not become stiff and the outflow of gravy is reduced even when cooked food processed with minced meat of meat and fish is used as a raw material. It is an object of the present invention to provide a quality improving agent and a quality improving method for processed meat foods that can be processed.

  In order to achieve the above object, the inventors of the present invention have intensively studied. As a result, when the grain protein partial decomposition product is used in combination with at least one selected from an alkali metal carbonate and an alkali metal bicarbonate. A synergistic effect is obtained, and even when cooked food processed from livestock meat and fish meat is cooked, the meat quality is soft, a juicy texture rich in gravy is obtained, and the yield is also significantly improved The present inventors have found out that it is possible to complete this invention.

  Thus, according to the present invention, the quality improving agent for processed meat foods comprising, as active ingredients, a partially decomposed protein of cereal protein and at least one selected from alkali metal carbonates and alkali metal hydrogen carbonates Is provided.

  Moreover, according to this invention, with respect to 100 parts by weight of meat, 0.05 to 5.0 parts by weight of the grain protein partial degradation product, and at least one selected from alkali metal carbonates and alkali metal bicarbonates is 0. A method for improving the quality of processed meat foods, characterized by being added so as to be 0.5 to 5.0 parts by weight.

  According to the quality-improving agent and quality-improving method of the processed meat food of this invention, when the processed food is cooked by adding to a processed meat food, particularly food processed from raw meat or fish meat, A juicy texture that is soft and rich in meat juice can be obtained, and the yield can be significantly improved. Moreover, the quality improving agent for processed meat foods of the present invention is safe for food hygiene and extremely useful in industry.

  The grain protein used in the present invention means a protein contained in the grain. Examples of grains include wheat (for example, wheat), corn, beans (for example, soybean), buckwheat and the like. Among the proteins contained in these grains, for example, wheat protein contains glutenin and gliadin as main components and is usually called wheat gluten. Moreover, corn protein contains zein as a main component and is usually called corn gluten.

  All of these cereal proteins are known substances, and this partially decomposed product can be obtained from the cereal protein by a conventional method such as decomposition or extraction. Specifically, the cereal protein is converted into an alkali, acid, enzyme, It can be obtained by subjecting to a decomposition treatment with a reducing agent or an oxidizing agent. This decomposition treatment may be a combination of two or more steps. Specific examples of the decomposition treatment method include the method described in JP-A No. 64-14274.

  In particular, according to the knowledge of the present inventors, a combination of a decomposition treatment with one or more of an acid, an enzyme, an oxidizing agent and a reducing agent and a decomposition treatment with an alkali is preferable. Specifically, the method described in JP-B-6-91793 is exemplified, and the grain protein partial degradation product obtained by this method is different from conventional partial degradation products and can be suitably used in the present invention. . In particular, a partial decomposition product obtained by combining a decomposition treatment with an acid and a decomposition treatment with an alkali is preferable as the partial decomposition product used in the present invention.

As the grain protein partial degradation product used in the present invention, it is particularly preferable to use a grain protein having a weight average molecular weight Mw by gel filtration of about 5,000 to about 200,000. Moreover, from the point of the quality improvement effect of processed meat foods, as a grain protein partial decomposition product, the weight average molecular weight Mw is in the range of about 70,000 to about 200,000, more preferably about 100,000 to about 200,000. The thing of the range of is preferable.

  When the weight average molecular weight Mw is less than 5,000, the cereal protein partial degradation product is not preferable because it is substantially composed mainly of amino acids and oligomers thereof, and the effect of improving the quality of processed meat foods is inferior. On the other hand, when the weight average molecular weight Mw exceeds 200,000, the properties of the grain protein partial degradation product are close to those of the undegraded product, and the quality improving effect of processed meat food is inferior.

  The weight average molecular weight of the grain protein partial degradation product in this invention is polystyrene sulfonic acid soda having molecular weights of 1,600, 6,500, 16,000, 65,000 and 88,000 as a standard substance. It is a value measured by gel filtration using Sephadex G-75 or G-100 as a carrier.

  On the other hand, at least one selected from the alkali metal carbonates and alkali metal hydrogen carbonates used in the present invention includes sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate and the like. Can be suitably used

  In the method for improving the quality of processed meat food according to the present invention, at least 100 parts by weight of meat, 0.05 to 5.0 parts by weight of a grain protein partial degradation product, an alkali metal carbonate and an alkali metal bicarbonate are at least selected. It adds so that 1 type may be 0.5-5.0 weight part.

  In the method of the present invention, the addition to the processed meat food may be directly added to the raw material in the manufacturing process of the processed meat food, or may be previously dissolved in water during the manufacturing process and added.

  In this invention, as the processed meat food, food processed from livestock meat and fish, especially hamburger, meatballs, chicken teriyaki, meatloaf, tsukemen, dumplings, shumai, which are processed from raw meat and ground fish meat , Chinese buns, spring rolls, minced cutlet, fried fish and so on.

  The quality improver of the present invention, in addition to the above ingredients, food ingredients such as bread crumbs, eggs and onions, seasonings such as salt and sodium glutamate, miso and cooking liquor, sugar, glucose, Sweeteners such as xylose, lactose, starch syrup, isomerized sugar, glycyrrhizin, aspartame, stevia, sorbitol, glycine, thaumatin, saccharin, spices such as allspice, pepper, mace, sodium benzoate, sorbic acid, paraoxybenzoate, etc. Preservatives, antioxidants such as sodium ascorbate, vitamin C, mixed tocopherol, other emulsifiers such as quillajasaponins and lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, xanthan gum, guar gum, carrageenan and Thickening stabilizers such as alginic acid, vegetable proteins such as soy protein and wheat gluten, processed starches such as phosphate cross-linked starch, starch hydrolysates and starches with organic acids added, and normal α and β type starches, coloring You may use an agent, a fragrance | flavor, etc. together. In particular, it is preferable to use salt together in terms of improving the texture and improving the yield.

  The present invention will be described below with reference to test examples, but the present invention is not limited to these test examples.

Preparation example (preparation of partially decomposed products of wheat gluten with acid and alkali)
20 g of wheat gluten (manufactured by Wako Pure Chemical Industries, Ltd.) was added to a flask containing 100 g of an aqueous hydrochloric acid solution corresponding to 0.6 g in terms of hydrogen chloride, and the mixture was heated and stirred at 100 ° C. for 60 minutes. Then, it neutralized with sodium hydroxide and made the total amount 200g with the pure water. Next, 100 g of the solution was taken in a flask, 0.3 g of sodium hydroxide was added, and the mixture was heated and stirred at 100 ° C. for 60 minutes. This was neutralized with hydrochloric acid and spray-dried using an L-8 type spray dryer (Okawara Chemical Co., Ltd.) to obtain a powder product (hereinafter abbreviated as “prepared product”). The weight average molecular weight Mw of the preparation was 116,000.

Formulation Examples The preparations obtained in Preparation Examples, alkali metal carbonates and alkali metal bicarbonates were mixed in the blending ratios shown in Table 1 to obtain the formulation products of Examples 1 to 6 and Comparative Examples 1 to 4. It was.

大豆蛋白：「ニューフジプロＥ」不二製油（株）製

Soy protein: “New Fuji Pro E” Fuji Oil Co., Ltd.

Test Example 1 (Hamburg quality improvement effect confirmation test)
Hamburgers were prepared using the preparations obtained in the preparation examples (Examples 1 to 6 and Comparative Examples 1 to 4), and the texture and yield were evaluated.
Australian beef block meat 100g was cut into 5-6 divided suitable size and frozen for 3 days. The frozen meat was thawed overnight in a refrigerator and cut with a home mixer for 90 seconds to obtain ground meat. The obtained minced meat is put in a plastic bag, and the preparations of Examples 1 to 6 and Comparative Examples 1 to 4 are added in the addition amounts shown in Table 2, respectively, and further 1.2 g of sodium chloride and 9 g of ice water are added. Stir well so that the salt spreads over the whole ground meat.
Then, after standing for 10 minutes in the refrigerator, add 0.15 g of Ajinomoto, 4 g of sugar, 0.8 g of vitamin C, 2 g of miso, 1.5 g of home cooking liquor, and 4.2 g of iced water as seasonings. It was crowded. This was left still overnight in a refrigerator, and after molding into a disk shape, the weight before cooking was measured. This was baked for 5 minutes on the front and back on a hot plate to prepare a hamburger, measured for weight after cooking, and evaluated for softness and juiciness as texture evaluation.

Table 2 shows the yield rate (%) obtained from the weight before cooking and the weight after cooking, and the results of the texture evaluation. The yield rate (%) was calculated by the following formula.
Yield rate (%) = weight after cooking (g) / weight before cooking (g) × 100

Soft feeling A: Soft.
○: So-so soft.
Δ: Hard
X: It is quite hard.
Juicy feeling ◎: Very juicy.
○: Juicy.
Δ: Slightly sticky.
X: It feels dry.

From the above test results, when the grain protein partial degradation product and at least one selected from alkali metal carbonates and alkali metal hydrogen carbonates were used in combination, the yield rate was improved compared to the case where each was used alone and It can be seen that a significant synergistic effect is obtained in any of the texture improvements.

Claims (6)

A quality improver for processed meat products, comprising as an active ingredient a partially decomposed product of cereal protein and at least one selected from alkali metal carbonates and alkali metal bicarbonates. The quality improver according to claim 1, wherein the grain protein partial degradation product has a weight average molecular weight in the range of about 5,000 to about 200,000. The quality improving agent according to claim 1, wherein the processed meat food is a food obtained by processing minced meat of fish or fish. With respect to 100 parts by weight of meat, 0.05 to 5.0 parts by weight of the grain protein partial degradation product, and 0.5 to 5.0 parts by weight of at least one selected from alkali metal carbonates and alkali metal bicarbonates A method for improving the quality of processed meat foods, characterized by comprising adding The quality improvement method according to claim 4, wherein the grain protein partial degradation product has a weight average molecular weight in the range of about 5,000 to about 200,000. The quality improvement method according to any one of claims 4 and 5, wherein the processed meat food is a food obtained by processing ground meat of fish or fish.