JP3548901B2 - Method for producing fishery or livestock kneaded products - Google Patents

Description

【００２７】
表１からわかるように、本発明の蒲鉾はＷ値、Ｌ値ともほとんど同じ程度に改善されていることから、食感のバランスよく弾力を増強するものであった。
【００２８】
実施例２、比較例３，４
冷凍すり身８００ｇとマグロ赤身２００ｇに３０ｇの食塩を加え、サイレントカッターで塩ずりを行い、豚脂８０ｇ、砂糖２０ｇ、澱粉１００ｇ、くん液２ｇ、その他調味料３７ｇおよび熱処理グリアジン５０ｇを加え、練り合わせた。練り合わせたものは、魚肉ソーセージ用ケーシングに充填し、結紮を行い、１２０℃、４分間の加熱処理を行い、加熱後直ちに冷却し、魚肉ソーセージを得た（実施例２）。また、熱処理グリアジンの代わりに未処理グリアジンを使用し、同様に魚肉ソーセージを得た（比較例４）。同様にこれらを使用しないで魚肉ソーセージを得た（比較例３）。これらを実施例１と同様に評価を行った。結果を表２に示す。表２からわかるように、本発明品はバランスよく弾力を改善できた。
【００２９】
【表２】

【００３０】
実施例３、比較例５，６
キュアリングを行った豚赤肉６００ｇ、牛赤肉４００ｇに豚脂２００ｇ、食塩２５ｇ、氷２００ｇ、調味料２．５ｇ、香辛料６．５ｇ、ソルビン酸カリウム２．２ｇ、熱処理グリアジン３０ｇおよびｐＨ６．３のｐＨ調整剤を添加し、サイレントカッターで擂潰し、練り合わせを行った。練り合わせたものを豚腸につめ、９５℃、２０分間の加熱を行ったのち、乾燥スモークを行い、フランクフルトソーセージを得た（実施例３）。同様に、熱処理グリアジンの代わりに未処理グリアジンを使用し（比較例６）、同時にこれらを使用しないで（比較例５）フランクフルトソーセージを得た。これらについて、実施例１と同様に評価を行った。結果を表３に示す。表３のとおり、本発明品はｐＨを低下させてもバランスよく、弾力を改善することができた。
【００３１】
【表３】

【００３２】
実施例４、比較例７，８
熱処理グリアジン６０重量％、カラギーナン２０重量％、粉末油脂（油脂含量５０％）２０重量％よりなる混合物５０ｇを、合挽肉７００ｇ、水戻しを行った粒状大豆蛋白３００ｇ、カット玉ネギ３００ｇ、パン粉１５０ｇ、食塩１．５ｇ、調味料および香辛料１ｇとともに、よく練り合わせた後、１個が２００ｇになるような小判形のハンバーグに成形し、これをバンドオーブンで５分間焼成した。焼成後のハンバーグをハンバーグソース５０ｇとともにレトルト袋に入れ、１１０℃、１５分間の殺菌を行い、レトルトハンバーグを得た（実施例４）。同様に、熱処理グリアジンの代わりに未処理グリアジンを用い（比較例８）、同時にこれらを用いないで（比較例７）レトルトハンバーグを得た。
【００３３】
これらのハンバーグの製造における焼成歩留りおよびレトルトハンバーグの物性を測定した。また、レトルトハンバーグをお湯の中に包装されたまま入れ、加温したハンバーグの食感を官能試験により評価した。結果を表４に示す。表４からわかるように、本発明品は歩留りを向上させるとともに、ハンバーグの結着性を改善することができた。
【００３４】
なお、物性の測定はレオメーターにより、測定条件は下記のとおりであった。すなわち、１ｃｍ径の円板状プランジャーを用いて、昇降速度３ｃｍ／分の速度でハンバーグを置いた台を上昇させ、ハンバーグが崩壊する荷重を測定した。
【００３５】
【表４】

【００３６】
【発明の効果】
本発明によれば、熱処理グリアジンを水産または畜産練り製品に混合することにより、練り製品の弾力がバランスよく増強され、よい食感の水産または畜産練り製品を提供することができる。
【図面の簡単な説明】
【図１】参考例１，２のゲル物性の測定結果を示すグラフである。[0001]
[Industrial applications]
The present invention relates to a method for producing a fishery or livestock kneaded product and a quality improving agent.
[0002]
[Prior art]
Conventionally, the quality of fish or livestock pastry products is generally evaluated by texture, especially elasticity, and is regarded as the most important factor in the quality evaluation of these pasty products. As a method of evaluating the elasticity of the kneaded product, for example, a method of evaluating the product (W × L) of the breaking load (W) and the breaking elongation (L) using an Okada-type jelly strength tester or the like is widely used.
[0003]
In order to improve the quality of these kneaded products, heat-coagulable animal and plant proteins have been added. However, the addition of these proteins can increase the breaking load, which is one element of the elasticity evaluation, but cannot increase the breaking extension at the same time, and is evaluated as a hard and low-elongation foot as a kneaded product. You. Regarding the elasticity of the kneaded product, it is preferred that the hardness and elongation lead to a favorable texture, and that W and L are preferably enhanced in a well-balanced manner.
[0004]
In order to improve the quality of such a fishery or livestock kneaded product, the present inventors previously proposed that an extract containing gliadin as a main component extracted from wheat gluten be used for the production of a fishery or livestock kneaded product. (Japanese Patent Application No. 6-153095).
[0005]
[Problems to be solved by the invention]
However, with these methods, the improvement of the quality of the fishery or livestock pastry products is not always satisfactory. An object of the present invention is to provide a production method capable of enhancing the texture of these kneaded products, in particular, the above-mentioned breaking strength and breaking elongation in a well-balanced manner.
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to achieve the above object, and as a result, by heat-treating an extract containing gliadin as a main component and mixing it into a fishery or livestock kneaded product, a fishery product having a well-balanced texture is obtained. Alternatively, the present inventors have found that a livestock dough product can be manufactured, and have reached the present invention.
[0007]
That is, the present invention provides a heat-treated gliadin main component fraction (hereinafter, referred to as a heat-treated gliadin) obtained by heat-treating an extract containing 50% by weight or more of gliadin extracted from wheat gluten at 100 to 300 ° C. Alternatively, the present invention is a method for producing a fishery or livestock kneaded product (hereinafter, simply referred to as a kneaded product) characterized by being contained in a livestock kneaded product.
[0008]
As the extract containing 50% by weight or more of gliadin used in the present invention (hereinafter , referred to as an extract containing gliadin as a main component) , a generally known 50-70% by volume ethanol extraction method, 10-30% by volume isopropyl An extract obtained by an alcohol extraction method and a 20 to 50% by volume acetone extraction method can be mentioned. Wheat gluten is prepared by using a solvent in which one or more organic acids consisting of citric acid, lactic acid, malic acid and acetic acid are dissolved in an aqueous solution of 1 to 20% by volume in an amount of 0.01 to 5.0% by weight / volume. An extract containing gliadin as a main component obtained by an acidic ethanol aqueous extraction method (see Japanese Patent Application Laid-Open No. 5-309261) can be used. In these extraction methods, generally, 30 to 100% of gliadin is contained in the dry weight of the extract. In the present invention, gliadin content to use more than 50% on a dry weight basis.
[0009]
As a heat treatment method, a method in which an extract containing gliadin as a main component is spread thinly in a container such as a tray in a device such as a dry heater and heated at a predetermined temperature, and a conveyor having a heating device There may be mentioned a method of heat-treating by laying thinly on the top, a method of roasting in a rotary kettle or the like, a method of mixing and heating in an extruder, but the method is not limited thereto. The heat-treated extract containing gliadin as a main component is preferably a dry powder obtained by a method such as spray drying, flash drying, vacuum drying, or freeze drying.
[0010]
Regarding the heat treatment conditions, the temperature of the heat treatment atmosphere or the extract containing gliadin as a main component is 100 to 300 ° C, preferably 100 to 150 ° C. For example, ambient or hot air temperature in the dry heat, temperature of the heating portion of the heating device, for example, may be the wall temperature of the jackets and the heating wall to the temperature, and the main component gliadin For such direct-fired rotary hook The temperature of the extract to be extracted is preferably set to the above-mentioned temperature. The heat treatment time is about several seconds to several tens of hours. The heat treatment time is about 30 seconds to 6 hours at 100 to 150 ° C. That is, when the degree of change in the physical properties of gliadin is changed by heat treatment, the lower the temperature, the longer the time is required, and the higher the temperature, the shorter the time. For example, heat treatment at 150 ° C. for 30 seconds is performed at 100 ° C. , 6 hours.
[0011]
As a method of including the heat-treated gliadin in the kneaded product, a method of directly mixing the raw material meat or ground material, a method of mixing the powdered material such as starch or egg white, a method of mixing the ground material, and a method of dispersing in ice water And the like, but the method of addition is not limited. A preferred method is to premix and mix the powder raw material.
[0012]
The addition amount of the heat-treated gliadin is preferably 0.1 to 10% by weight based on the raw meat, but is not limited thereto. More preferably, it is 0.5 to 5% by weight.
[0013]
In the present invention, in addition to heat-treated gliadin, animal and plant proteins such as egg white, milk proteins (casein, milk albumin, globulin, etc.), soybean proteins, wheat proteins other than gliadin (gluten, glutenin, etc.); xanthan gum, guar gum, etc. Gums; gelling agents such as carrageenan, curdlan, agar, konjac, gelatin, tamarind dough gum, alginic acid, gellan gum; animal and vegetable oils; known glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, etc. Emulsifiers for foods; acids such as kojic acid, phytic acid, ascorbic acid, fumaric acid, sorbic acid, citric acid, lactic acid, acetic acid, malic acid, tartaric acid, adipic acid, phosphoric acid, carbonic acid and their sodium, potassium, calcium, etc. Salts of starch Any mixture can be used. These mixtures can be used alone or in combination of two or more.
[0014]
Among these mixtures, starches include potato starch, tapioca starch, sago starch, corn starch, wheat starch, rice starch, and the like, and further include acetate, propionate, phosphate, and phosphorus of these starches. Modified starch that has been subjected to processing such as acid crosslinking, etherification, and oxidation can be mentioned, but is not limited to the raw material or processing method.
[0015]
When manufacturing a paste product containing both these mixtures and heat-treated gliadin, these mixtures and heat-treated gliadin may be mixed in advance and mixed with meat, or heat-treated gliadin and these mixtures may be separately mixed with meat. Well, the mixing method is not limited. The amount of the mixture is not limited, but is preferably 1 to 20% by weight with respect to the raw material meat in the case of starch, and 0.01 to 5% by weight of the raw material in the mixture other than starch. % By weight.
[0016]
Examples of the fishery kneaded products that are the subject of the present invention include, for example, kamaboko, fried kamaboko, bamboo rings, date rolls, fish sausage, and the like. Livestock kneaded products include, for example, hams, sausages, hamburgers, meat bolds, and the like. However, the present invention is not limited to these. In addition, these production methods may be produced according to ordinary steps and operations.
[0017]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples.
[0018]
Reference Examples 1 and 2
To the wheat gluten powder was added an acidic ethanol aqueous solution obtained by adding 0.3% by weight of citric acid to a 10-fold amount (by weight) of a 15% by volume aqueous ethanol solution, followed by extraction with stirring for 2 hours and separation by a centrifuge. The extract was dried with a spray dryer to obtain an extract powder containing gliadin as a main component. The solid content in the extract was about 9% by weight, and the amount of gliadin in the extract powder was 60% by weight.
[0019]
The obtained powder of the extract containing gliadin as a main component (referred to as untreated gliadin) is spread on a tray to a thickness of 5 to 10 mm, placed in a 115 ° C. dry heater and heat-treated for 10 minutes to obtain a heat-treated gliadin. Was. During the heat treatment, the powder of the extract containing gliadin as a main component was stirred two or three times to make the heat treatment uniform.
[0020]
To the heat-treated gliadin and the untreated gliadin (Reference Example 2), a 5-fold amount of an aqueous solution having a different concentration of hydrochloric acid or caustic soda for adjusting the pH is added in such a range that the pH becomes 6 to 8, and the mixture is stirred and mixed. After that, degassing was performed with a centrifugal separator (2,000 rpm for 30 minutes), heat treatment was performed at 90 ° C. for 30 minutes, and the physical properties of the obtained gel were measured with a rheometer (manufactured by San Kagaku). It measured using. The result is shown in FIG.
[0021]
The measurement conditions of the rheometer were as follows: the load required for the plunger to enter 10 mm (90% of the elongation at break of the untreated gliadin heated gel) was 1 cm, using a 5 mmφ cylindrical plunger at an elevating speed of 5 cm / min. ^It was expressed in g per load. When the gel ruptured before the plunger entered 10 mm, the load when the plunger entered 10 mm after the rupture was measured.
[0022]
As shown in FIG. 1, the properties of the gel of heat-treated gliadin are significantly different from those of untreated gliadin. That is, in the pH range (pH 6 to 7.5) of a kneaded product or the like, the heat-treated gliadin is not broken, the load is larger than that of the untreated gliadin, and the elasticity of the heat-treated gliadin is increased.
[0023]
Example 1, Comparative Examples 1 and 2
To 1 kg of frozen surimi, 30 g of salt was added, and the product temperature was kept at 10 ° C. or lower, and crushing was performed for 25 minutes. Five minutes before the end of the grinding, 20 g of heat-treated gliadin was added, and 50 g of potato starch was dispersed in ice water and added. In addition, 300 g of ice water was used in all steps. The crushed surimi was immediately placed in a vinyl chloride film having a folding diameter of 60 mm and a length of 250 mm, and was ligated with a ligating machine. After the ligation, the subject was seated in a 40 ° C. thermostat for 90 minutes, and then subjected to a heat treatment in an 85 ° C. water bath for 40 minutes. Immediately after the heating, the product was cooled with cold water to lower the center temperature of the product to 30 ° C. or lower to obtain a casing kamaboko (Example 1). Untreated gliadin was used instead of heat-treated gliadin, and a casing kamaboko was similarly obtained (Comparative Example 2). Furthermore, a casing kamaboko without using gliadin was similarly obtained (Comparative Example 1).
[0024]
After leaving the obtained three types of kamaboko in a refrigerator for 12 hours, the quality evaluation was performed using a rheometer (manufactured by San Kagaku) using a breaking load (W value, g) and breaking elongation (L value, cm). Was measured, and the elasticity (W × L value) was calculated. For the quality evaluation sample, the W value and the L value were measured with a 5 mm diameter spherical plunger using five pieces cut to a width of 2.5 cm except for 2 cm from the end, and the maximum and minimum values were excluded. The average of the three values was used. Further, the degree of improvement of the W value and the L value based on the value of Comparative Example 1 was calculated by the following equation. Table 1 shows the results.
[0025]
Degree of improvement (%) = [(W or L value of each sample) / (W or L value of Comparative Example 1)] × 100-100
[0026]
[Table 1]

[0027]
As can be seen from Table 1, both the W value and the L value of the kamaboko of the present invention have been improved to almost the same extent, and thus the elasticity was enhanced with a good texture balance.
[0028]
Example 2, Comparative Examples 3 and 4
800 g of frozen surimi and 200 g of tuna lean were added with 30 g of salt, salted with a silent cutter, and 80 g of lard, 20 g of sugar, 100 g of starch, 2 g of a liquid solution, 37 g of other seasonings and 50 g of heat-treated gliadin were added and kneaded. The kneaded product was filled in a fish sausage casing, ligated, heated at 120 ° C. for 4 minutes, and cooled immediately after heating to obtain a fish sausage (Example 2). Untreated gliadin was used in place of heat-treated gliadin, and a fish sausage was similarly obtained (Comparative Example 4). Similarly, fish sausage was obtained without using these (Comparative Example 3). These were evaluated in the same manner as in Example 1. Table 2 shows the results. As can be seen from Table 2, the product of the present invention was able to improve the elasticity in a well-balanced manner.
[0029]
[Table 2]

[0030]
Example 3, Comparative Examples 5 and 6
Cured pork red meat 600g, beef red meat 400g, lard 200g, salt 25g, ice 200g, seasoning 2.5g, spice 6.5g, potassium sorbate 2.2g, heat treated gliadin 30g and pH 6.3 Was added, and the mixture was ground by a silent cutter and kneaded. The kneaded product was packed in pig intestine, heated at 95 ° C. for 20 minutes, and then dried and smoked to obtain frankfurter sausage (Example 3). Similarly, untreated gliadin was used instead of heat-treated gliadin (Comparative Example 6), and at the same time, these were not used (Comparative Example 5) to obtain frankfurter sausages. These were evaluated in the same manner as in Example 1. Table 3 shows the results. As shown in Table 3, the product of the present invention was able to improve elasticity in a well-balanced manner even when the pH was lowered.
[0031]
[Table 3]

[0032]
Example 4, Comparative Examples 7 and 8
50 g of a mixture consisting of heat-treated gliadin 60% by weight, carrageenan 20% by weight, and powdered fat (oil content 50%) 20% by weight, mixed ground meat 700g, rehydrated granular soybean protein 300g, cut onion 300g, bread crumbs 150g, After well kneading with 1.5 g of salt, 1 g of seasonings and spices, the mixture was shaped into an oval hamburger weighing 200 g, and baked in a band oven for 5 minutes. The fired hamburger was placed in a retort bag together with 50 g of hamburger sauce, and sterilized at 110 ° C. for 15 minutes to obtain a retort hamburger (Example 4). Similarly, untreated gliadin was used instead of heat-treated gliadin (Comparative Example 8), and at the same time, without using these (Comparative Example 7), a retort hamburg was obtained.
[0033]
The firing yield in the production of these hamburgers and the physical properties of the retort hamburgers were measured. The retort hamburger was placed in hot water while being packaged, and the texture of the heated hamburger was evaluated by a sensory test. Table 4 shows the results. As can be seen from Table 4, the product of the present invention could improve the yield and the binding property of the hamburger.
[0034]
The physical properties were measured by a rheometer, and the measurement conditions were as follows. That is, using a 1 cm diameter disc-shaped plunger, the platform on which the hamburger was placed was raised at a rate of elevating and lowering at 3 cm / min, and the load at which the hamburger collapsed was measured.
[0035]
[Table 4]

[0036]
【The invention's effect】
According to the present invention, by mixing the heat-treated gliadin with a fishery or livestock kneaded product, the elasticity of the kneaded product is enhanced in a well-balanced manner, and a fishery or livestock kneaded product having a good texture can be provided.
[Brief description of the drawings]
FIG. 1 is a graph showing measurement results of gel properties of Reference Examples 1 and 2.

Claims (2)

A fishery or livestock kneaded product containing a heat-treated gliadin main component fraction obtained by heat-treating an extract containing 50% by weight or more of gliadin extracted from wheat gluten at 100 to 300 ° C. Production method of livestock kneading products. The method for producing a fishery or animal husbandry product according to claim 1, comprising one or more selected from the group consisting of animal and plant proteins, gums, gelling agents, fats and oils, emulsifiers, acids and salts thereof, and starch.

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