JP6366258B2 - Processed meat food - Google Patents

Description

  The present invention relates to processed meat foods, and particularly to processed meat foods obtained by processing meat with low fat content.

Meat with low fat content, especially tuna red meat, is mixed with liquid oil such as salad oil in a minced form, and is used for sushi seeds as so-called negito. For example, Patent Document 1 discloses a minced fresh fish meat, vegetable oils such as palm oil and soybean oil, pork fat, beef tallow, fish, and the like. A processed fish meat product containing shortening using animal oil such as hydrogenated oil is disclosed. Further, Patent Document 2 includes adding oil and water having a specific SFI and water, and adding an oil-in-water emulsion having a specific consistency to impart a mellow flavor to fish meat with less fat. It is disclosed.
However, with the above technique, although oil and fat can be imparted to fish meat, it is not satisfactory in terms of richness and umami.

In order to supplement the richness and umami, a technology for adding a fat composition prepared by adding solid fat to marine animal fat to minced fresh fish meat (for example, Patent Document 3), refined tuna oil and tuna oil Although the technique (for example, patent document 4) using the fish meat processing oil which has refined fish oil other than these as a main component is disclosed, it is not easy to handle fish oil which is easy to be damaged (flavor is easy to deteriorate), and In addition, consumers are accustomed to a light flavor in the current situation where what is originally imitation occupies the majority of the market, it is said that the taste and taste of the original Toro is also required It is no longer a thing.
Therefore, there has been a demand for the development of processed meat foods that have a moderate richness and umami even in a light, while using meat with less fat as a processed raw material.

JP-A-63-181979 JP-A-1-265870 JP 7-39348 A JP 2004-135586 A

  The problem to be solved is to develop a processed meat food that is processed from meat with a low fat content, which is given a moderate richness and umami even though it is light.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have adjusted the refining treatment conditions performed for producing edible fats and oils, and prepared such that the Y + 10R value in the Robibond colorimeter is 20 or more. By using the rapeseed oil used in processed meat foods made from meat with low fat content, the inventors have found that the above problems can be solved, and have completed the present invention.

That is, one aspect of the present invention is a processed meat food containing 0.1 to 20% by mass of the following fat and oil A.
Fat and oil A: Y + 10R value in the Robibond colorimeter is 20 or more
Rapeseed oil that has undergone deodorization treatment A preferred embodiment is a meat processed food having a Y + 10R value of 30 or more in the above-mentioned fat A Lobibond colorimeter.
As a preferable aspect, it is a meat processed food whose deodorizing temperature of the deodorizing process of the said fats and oils A is less than 200 degreeC.
As a preferable aspect, it is the meat processed food containing 0.1-20 mass% of the following fats and oils B further.
Fat and oil B: Y + 10R value in Lobibond colorimeter is less than 20
Animal and vegetable fats and oils A preferred embodiment is processed meat food that is processed fish food.
Another aspect of the present invention is an oil / fat composition containing the following oil / fat A.
Fat and oil A: Y + 10R value in the Robibond colorimeter is 20 or more
Rapeseed oil that has undergone deodorization treatment Another aspect of the present invention is a method for improving the flavor of processed meat foods by including 0.1 to 20% by mass of the following fat and oil A.
Fat and oil A: Y + 10R value in the Robibond colorimeter is 20 or more
Rapeseed oil after deodorization treatment

  ADVANTAGE OF THE INVENTION According to this invention, the meat processed food which processed the meat with little fat content to which moderate richness and umami | taste were provided also in the light can be provided. Moreover, according to this invention, the flavor improvement method of the meat processed food which processed the meat with little fat content can be provided.

Hereinafter, the present invention will be described in detail.
The processed meat food of the present invention contains 0.1 to 20% by mass of rapeseed oil (hereinafter, sometimes referred to as “fat A”) that has undergone a deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter. Here, the Y + 10R value in the Robibond colorimeter is based on the Y value measured using a 1 inch cell (25.4 millicells) and the R value measured using a 1 inch cell (25.4 millicells). , A value derived by adding 10 times the R value to the Y value. The measurement of the Y value and the R value in the Robibond colorimeter can be performed in accordance with the Robibond method of Japan Oil Chemistry Association, Standard Oil Analysis Method 2.2.1.1-1996. By using rapeseed oil having a high chromaticity (Y + 10R value in the Robibond colorimeter is 20 or more), it is possible to impart good richness and umami to processed meat foods.

  The fats and oils A used in the processed meat food of the present invention are obtained by squeezing or squeezing and extracting from rapeseed seeds, but have undergone at least a deodorizing treatment. Rapeseed seeds may be roasted, but unroasted oil is preferred because it has a milder flavor and is generally easier to accept. The deodorization treatment is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation that is usually used for oil and fat purification.

  The conditions of the vacuum steam distillation are appropriately changed depending on the odor intensity of the fat to be deodorized, but the temperature is lower than the deodorizing temperature (200 to 270 ° C.) in the purification of normal edible fats, that is, the deodorizing temperature is 200 ° C. or higher. (It is less than 200 ° C.). For example, the deodorizing temperature is preferably 180 ° C. or less, more preferably 100 to 170 ° C., and more preferably 120 to 160 ° C. under a reduced pressure of less than 20 Torr (preferably under a reduced pressure of 2 to 10 Torr). Further preferred. The deodorization time is preferably 10 to 120 minutes, more preferably 20 to 90 minutes. It is preferable to perform a deodorizing treatment under the above-mentioned deodorizing conditions because a rapeseed oil having a Y + 10R value of 20 or more in the Robibond colorimeter with a miscellaneous taste / egg taste and an appropriate rich taste / flavor remaining can be obtained.

  As one aspect of the fats and oils A used for the processed meat food of the present invention, rapeseed oil obtained by degumming and deodorizing rapeseed oil that has been compressed or squeezed and extracted from rapeseed seeds is preferable. As the degumming treatment, for example, citric acid or phosphoric acid is added as necessary under conditions of a temperature of 70 to 80 ° C. and a water addition amount of about 3% by mass (compressed oil to compressed oil), followed by centrifugation. The phospholipid is removed by centrifugal separation with a machine. Examples of the method include, but are not limited to, washing with water as necessary, drying, and filtering again.

  The deoxidation and decolorization treatments usually performed in the production of edible fats and oils are not particularly essential, but the quality of the rapeseed oil after deodorization becomes more stable by performing the deoxidation and decolorization treatments.

  In the deoxidation treatment, for example, an alkali aqueous solution in excess of 5 to 40% by mass with a neutralization equivalent to the free fatty acid in the fat is added to the degumming treatment oil heated to about 80 to 90 ° C., and the mixture is centrifuged. By removing the precipitate by separation, the free fatty acid contained in the fat can be removed. The aqueous alkali solution used in the deoxidation treatment is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.

  As a post-process accompanying the deoxidation treatment, water washing is performed as necessary to remove soap (alkali component) contained in the fats and oils (water washing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils washed by deoxidation water as needed after the water washing process.

  The decoloring process is performed by adding an adsorbent to the oil. The adsorbent added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay, activated carbon obtained by acid-treating white clay, which is a white to tan clay mineral mainly composed of montmorillonite, activated carbon, etc. Can be used. These may be used alone or in combination.

  The addition amount of the adsorbent can be appropriately changed depending on the amount of coloring components contained in the oil or fat. For example, in the case of activated clay, it is preferably 0.05 to 0.5% by mass with respect to the oil and fat. More preferably, it is 0.1-0.4 mass%. When the amount of adsorbent added is in the above range, the flavor after the deodorizing treatment is appropriate and preferable. Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Decolorization can be efficiently performed under these conditions.

  In addition, when bringing the oil and fat into contact with the adsorbent, in order to prevent the adsorption efficiency of the adsorbent from being lowered due to the presence of moisture and to prevent oxidation of the oil and fat due to the presence of oxygen, the oil and fat and the adsorbent are used under reduced pressure. It is preferable to perform a decoloring treatment by bringing them into contact with each other. At the end of the decolorization treatment, the adsorbent is removed by filtration with a filter press or the like.

  The fat A used in the processed meat food of the present invention is a product obtained by degumming, deoxidizing, decolorizing, and deodorizing the fats and oils extracted from the unroasted rapeseed seeds under the conditions described above. When used in food, it is preferable because it can impart a good body and umami taste.

  The fat and oil A used in the processed meat food of the present invention preferably has a Y + 10R value of 30 or more, preferably 40 or more, in the Robibond colorimeter in order to give a good rich taste and umami to the processed meat food. Is more preferably 50 or more, and even more preferably 55 or more. The upper limit of the Y + 10R value is not particularly limited, but is preferably 150 or less, more preferably 120 or less, and still more preferably 100 or less, in order to make the quality more stable. Moreover, it is preferable that the meat processed food of this invention contains 0.5-15 mass% of fats and oils A, It is more preferable to contain 1-12 mass%, It is still more preferable to contain 2-10 mass%. . By using fats and oils A for processed meat foods, the flavor of processed meat foods can be improved, such as imparting richness and umami.

  In addition to rapeseed oil (oil / fat A) that has undergone deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter, the meat processed food of the present invention has an animal / vegetable oil / fat with a Y + 10R value of less than 20 (hereinafter, It is preferable that 0.1-20 mass% is contained. The animal and vegetable oils and fats referred to in the present invention may have any Y + 10R value of less than 20 in the Robibond colorimeter as referred to in the present invention, and may be any food as long as they are suitable for edible use. In order to make it a base, it is preferably a deodorized oil, and is preferably a vegetable oil. For example, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, lippe fat, monkey fat, shea fat, palm oil, palm kernel Oil, coconut oil, etc., as well as one or more types of processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) Can be used. Use of extremely hardened oil having an iodine value of 5 or less in an amount of 0.1 to 5% by mass, preferably 0.5 to 3% by mass, is preferable because oil oozing from processed meat foods is suppressed.

  It is preferable that the meat processed food of this invention contains palm oil fat as the fat B. By containing the palm-based fats and oils, the good body taste and umami imparted by the fats and oils A are more enhanced, which is preferable. As content of the palm-type fats and oils in the fats and oils B used for the processed meat food of this invention, it is preferable that it is 20 mass% or more, It is more preferable that it is 20-90 mass%, It is 30-70 mass%. More preferably.

  The palm-based fats and oils referred to in the present invention may be any palm oil, fractionated palm oil, and processed oil thereof (one that has been subjected to one or more treatments among curing, transesterification and fractionation). Palm olein, palm stearin, one-stage fraction oil, palm olein (palm super olein), two-stage fraction oil of palm olein, and palm mid-fraction, palm olein, two-stage fraction oil of palm stearin (soft palm ) And palm stearin (hard stearin). Moreover, in the case of the transesterified oil or hardened oil of 1 or more types and fats and oils other than palm type fats and oils, the quantity according to the palm type fat content in raw material fats and oils can be handled as palm type fats and oils. The palm oil and fat is preferably palm oil or palm olein. In addition, palm kernel oil is not contained in palm oil fat.

  The fats and oils B used for the processed meat food of the present invention can be produced through various processes such as degumming, deoxidizing, decoloring, and deodorizing, which are usually used in the purification process of edible fats and oils. In particular, the amount of adsorbent added in the decolorization treatment and the deodorization temperature in the deodorization treatment can be obtained by refining under stronger conditions than the rapeseed oil that has undergone the deodorization treatment in which the Y + 10R value in the Robibond colorimeter is 20 or more. . For example, in the case of decolorization treatment, the addition amount when the adsorbent is activated clay is preferably 0.3 to 5% by mass and more preferably 0.5 to 3% by mass with respect to the fats and oils. For example, in the case of deodorization treatment, the deodorization temperature is preferably 200 to 270 ° C, and more preferably 220 to 260 ° C.

The fat B used in the processed meat food of the present invention preferably has a Y + 10R value of 10 or less, preferably 5 or less, in the Robibond colorimeter in order to make the edible fat flavor base light. Is more preferable and 2 or less is still more preferable. The lower limit value of the Y + 10R value is not particularly limited, but is preferably larger than 0 in order to prevent deterioration of quality due to excessive purification.
In addition, edible fats and oils such as canola oil (rapeseed oil) and salad oil (mixed oil of rapeseed oil and soybean oil) that are usually marketed have a Y + 10R value of about 1 in the Robibond colorimeter, and can be suitably used as fat and oil B.

  The meat processed food of the present invention may contain fats and oils other than fats A and B (hereinafter sometimes referred to as fats and oils C) as long as the characteristics of the present invention are not impaired. In reproducing the characteristics of the processed meat food, the content of the fat C is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 0 to 3% by mass.

  The processed meat food of the present invention is preferably a processed meat food obtained by processing meat with low fat content. The meat used in the processed meat food of the present invention has a fat content of preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 3% by mass or less. Specifically, red meat is preferable, and fish meat is preferable. More specifically, it is preferably red raw fish meat with low fat content such as tuna, bonito and salmon. In particular, tuna red meat is preferable. Examples of tuna include yellowfin tuna, main tuna, southern bluefin tuna, and Indian tuna.

  The meat processed food of the present invention includes normal meat processed foods except that the fat A is used, but as a preferred aspect thereof, the lean raw meat with a small amount of fat is minced, and at least the fat A, A Negitro-like processed food obtained by uniformly mixing the fats and oils B etc. as needed is mentioned. When mixing with red meat, cooking may be performed after mixing such as baking or boiling, or may be left raw. Further, another preferred embodiment of the processed meat food of the present invention is a marinade-like processed food obtained by immersing a raw meat fillet with less fat in a seasoning liquid containing at least oil A. These foods can be produced by the same method as that for producing ordinary Negitro-like or marinade-like foods, except that the fats and oils A are used.

  As a preferable aspect which manufactures the meat processed food of this invention, the aspect which prepares the fats and oils composition containing fats and oils A beforehand and uses this fats and oils composition for manufacture of meat processed foods is mentioned. Here, the oil and fat composition may be a hydrated margarine type or an anhydrous shortening type. The content of fat / oil A in the fat / oil composition is preferably 5 to 99% by mass, more preferably 10 to 80% by mass, and further preferably 10 to 70% by mass. Moreover, it is preferable that the part other than fats and oils A of the fats and oils constituting the fat and oil composition is the fats and oils B.

  As long as the characteristics of the present invention are not impaired, the oil-and-fat composition can appropriately contain additives used for ordinary margarine / shortening as necessary. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Emulsifiers such as vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, tocopherol and other antioxidants, coloring agents, and fragrances. The content of the additive in the oil / fat composition is preferably 3% by mass or less.

  The oil and fat composition can be produced by rapidly cooling and plasticizing the melted oil and fat composition according to a conventional method employed in the production of margarine / shortening. Moreover, the meat processed food of this invention can be manufactured by using the said fat and oil composition similarly at the timing which uses the fat and oil A in manufacture of a meat processed food. For example, a Negitro-like processed food can be produced by making lean raw meat with a small amount of fat into a minced shape and uniformly mixing an oil and fat composition therewith.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

<Preparation of fats and oils>
The chromaticity Y value and R value of the prepared fats and oils were measured with a Robibond colorimeter (manufactured by Tintometer, TINTOMETER MODEL F) using 25.4 millicells (= 1 inch cell).
(Preparation of fat A)
[Rapeseed oil 1]
The rapeseed crude oil squeezed and extracted from the unroasted rapeseed seeds was degummed and deoxidized according to a conventional method, and then 0.3% by mass of activated clay was added to the oil, and the mixture was added at 90 to 110 ° C under reduced pressure. After stirring for 20 minutes, the activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 140 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a rapeseed oil 1 having a Y + 10R value of 62 in the Robibond colorimeter.

(Preparation of fats and oils B)
[Rapeseed oil 2]
The rapeseed crude oil squeezed and extracted from the unroasted rapeseed seeds is degummed and deoxidized according to a conventional method, and then 0.7% by mass of active clay is added to the oil, and the pressure is reduced at 90 to 110 ° C under reduced pressure. After stirring for 20 minutes, the activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a rapeseed oil 2 having a Y + 10R value of 0.1 in the Robibond colorimeter.
[Palm oil and fat 1]
After adding 2% by weight of activated clay to lightly refined palm oil (iodine value 53, imported product) and stirring for 20 minutes at 90-110 ° C under reduced pressure, the activated clay is removed by filtration to remove color (treatment) ) Obtained oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a palm-based fat 1 having a Y + 10R value of 0.2 in the Robibond colorimeter.
[Palm oil and fat 2]
Palm extremely hardened oil (iodine value of 2 or less, manufactured by Yokoseki Oil & Fat Co., Ltd.) was designated as palm oil 2. The Y + 10R value in the Robibond colorimeter was 0.1.

(Preparation of fat C)
[Palm oil and fat 3]
Mildly refined palm olein (iodine value 65, imported product) was designated as palm oil 3. The Y + 10R value in the Robibond colorimeter was 65.

  The said fats and oils were mixed by the mixing | blending shown in Table 1, and it rapidly kneaded according to the conventional method, and obtained the fats and oil compositions 1-5. 15 parts by mass of the obtained oil and fat composition was uniformly mixed with 85 parts by mass of minced raw tuna lean meat (2% fat content), and the negitoro-like meat processing of Examples 1-3 and Comparative Examples 1-2 Got food. The obtained Negitro-like processed meat food was evaluated for flavor by five panelists, and comprehensively judged according to the following evaluation criteria. The results are shown in Table 2.

(Flavor evaluation criteria)

4 points that are full of deliciousness and umami even in a light taste, very delicious 4 points 3 points in a light taste, umami, and delicious 3 points that are light and feel unsatisfactory 2 points 1 point that feels oily but not delicious

Claims (6)

The manufacturing method of the meat processed food which makes the fat of 10 mass% or less contain 0.1-20 mass% of the following fats and oils A.
Oil A: 0.1 to 0.4% by mass added to non-roasted rapeseed crude oil based on degumming, deoxidation and oil
Decolorization by contacting the activated clay with 10 to 40 minutes at 90 to 120 ° C. under reduced pressure, and
Deodorizing for 20 to 90 minutes at 120 to 160 ° C. under reduced pressure of 2 to 10 Torr
The Y + 10R value in the Robibond colorimeter obtained by processing is 40 or more.
rapeseed oil Furthermore, the manufacturing method of the meat processed food of Claim 1 which contains 0.1-20 mass% of the following fats and oils B.
Fat and oil B: Y + 10R value in Lobibond colorimeter is less than 20
Animal and vegetable oils and fats   The manufacturing method of the meat processed food of Claim 2 in which the said fats and oils B contain the extremely hardened oil whose iodine value is 5 or less.   The manufacturing method of the meat processed food of Claim 2 or 3 with which the said fats and oils B contain palm type fats and oils.   The manufacturing method of the meat processed food as described in any one of Claims 1-4 whose said meat processed food is a fish processed food. A method for improving the flavor of processed meat foods by adding 0.1 to 20% by mass of the following fat / oil A to meat having a fat content of 10% by mass or less .
Oil A: 0.1 to 0.4% by mass added to non-roasted rapeseed crude oil based on degumming, deoxidation and oil
Decolorization by contacting the activated clay with 10 to 40 minutes at 90 to 120 ° C. under reduced pressure, and
Deodorizing for 20 to 90 minutes at 120 to 160 ° C. under reduced pressure of 2 to 10 Torr
The Y + 10R value in the Robibond colorimeter obtained by processing is 40 or more.
rapeseed oil