JP7703303B2 - Method for producing composition for processed meat products, and processed meat products - Google Patents

Description

The present invention relates to a method for producing a composition for processed meat products, and a processed meat product containing the composition for processed meat products.

In processed meat foods such as sausages and hamburgers, blocks of lard or beef fat are added to the meat dough to give them a juicy texture and a granular fat feel, and these are commonly known as coarse-ground sausages and coarse-ground hamburgers.
On the other hand, there are concerns about the tight food supply and demand due to the global population increase, and even the limits of livestock resources, and there is a demand for alternative materials to meat and meat fat. Currently, domestic lard is mainly supplied by domestic livestock manufacturers, but there are concerns about rising costs and stable supply.
Therefore, there has been a demand for a food material that can be used in processed meat foods as a substitute for lard or beef tallow and that can impart the same juicy texture as conventional products and a texture that gives the impression of fat grains.

A quality improver containing a specific ratio of curdlan and a thickening polysaccharide other than curdlan has been reported as a quality improver for processed meat products that can provide a soft, juicy texture and a highly granular texture of meat and can increase the yield during cooking (Patent Document 1). Also, a composition for cooked-type processed meat foods that can provide a juicy, soft texture has been reported, which is an oil-in-water emulsion composition that contains 5 to 70% by mass of edible oils and fats, 2 to 10% by mass of methylcellulose having a viscosity of 3 to 600 mPa·s in a 2% by mass aqueous solution at 20°C, 0.5 to 5% by mass of an emulsifier, and 15 to 92.5% by mass of water (Patent Document 2).
However, these technologies are added to the raw materials of processed meat products and cannot be used for processed meat foods made from substitutes for lard or beef tallow.

JP 2019-83826 A JP 2009-183194 A

In view of the above problems, the present invention aims to provide a method for producing a composition for processed meat products that can be used as an alternative raw material to lard or beef tallow and can impart a juicy texture and a texture reminiscent of fat grains, and a processed meat product containing the composition for processed meat products.

The inventors discovered that the above problems could be solved by using oils and fats with specific melting points, water, and methylcellulose as basic raw materials and manufacturing the product through a specific manufacturing process, and thus completed the present invention. Specifically, the present invention provides the following:

(1) A method for producing a composition for processed meat products, comprising 25 to 75% by mass of an oil having a melting point of 15 to 45° C., 23 to 70% by mass of water, and 1.5 to 4.5% by mass of methylcellulose,
A step of heating the oil to obtain a fluid oil;
A step of mixing the fluid oil and fat with the methyl cellulose to obtain a prepared liquid;
adding said water at 0-15°C to said preparation and mixing;
(However, except when the composition for processed meat products is in a homogenized emulsified state.)
(2) The method for producing a composition for processed meat products according to (1), wherein the SFC of the oil or fat at 10° C. is 30 to 90%.
(3) The method for producing a composition for processed meat products according to (1) or (2), wherein the methyl cellulose is contained in an amount of 3 to 15 parts by mass per 100 parts by mass of water.
(4) A processed meat product comprising a composition for processed meat products obtained by the production method according to any one of (1) to (3).
(5) The method according to (1), wherein the composition for processed meat products contains an emulsion, a solid fat, and an aqueous phase in a non-uniform manner.

According to the present invention, a method for producing a composition for processed meat products can be provided that can be used as an alternative raw material to lard or beef tallow and can impart a juicy texture and a texture that gives the impression of fat grains to processed meat products. More preferably, a method for producing a composition for processed meat products can be provided that can impart a juicy texture and a texture that gives the impression of fat grains equivalent to conventional processed meat products. Furthermore, the composition for processed meat products produced by the production method of the present invention retains a granular shape when chopped during the production of processed meat products, just like when lard or beef tallow is used, so that a texture that gives the impression of fat grains can be imparted without changing the production method of conventional products.

Specific embodiments of the present invention are described in detail below, but the present invention is not limited to the following embodiments and can be modified as appropriate within the scope of the object of the present invention. The preferred and more preferred aspects exemplified below can be used in combination with each other as appropriate, regardless of the expressions "preferred" and "more preferred". Furthermore, the descriptions of numerical ranges are examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used regardless of the expressions "preferred" and "more preferred". Furthermore, terms such as "contain" or "include" may be read as "essentially consisting of" or "consisting only of" as appropriate.

[Composition for processed meat products]
The composition for processed meat products of the present invention is obtained by the method for producing a composition for processed meat products of the present invention, and can be used as a substitute for solid animal fats such as lard and beef tallow.
The composition for processed meat products of the present invention is one in which an emulsion (O/W), solid fat, and aqueous phase are present non-uniformly due to the production method of the composition for processed meat products of the present invention, and the solid fat helps the composition to retain its shape at room temperature (e.g., 1 to 30°C). This composition is clearly different from the fully emulsified compositions containing methylcellulose that have been reported in prior art documents and the like.
For example, if the composition for processed meat products is in the form of an emulsion that is homogenized overall, when it is added to a processed meat product that is produced by heating, such as a sausage, the emulsion will gel upon heating due to the methylcellulose in the aqueous phase, and leakage of the oil and fat in the emulsion particles will be suppressed, making it impossible to impart a juicy texture.
Furthermore, if the composition for processed meat products does not contain any emulsion form at all, in the case of processed meat products such as sausages that are produced by heating, the oil and fat in the composition will dissolve and leak out during heating, creating cavities (lost fat) in the processed meat product, and it will not be possible to impart a texture that gives the impression of granular fat.
Therefore, the composition for processed meat products of the present invention, due to the uneven presence of the emulsion (O/W), solid fat, and aqueous phase, can impart the juicy texture of processed meat products and a texture that gives the impression of fat granules, and can be used as an alternative raw material to pork fat and beef fat.

The composition for processed meat products of the present invention preferably has shape retention and moderate hardness at the temperature (around 5°C) during the production of dough for processed meat products such as sausages, and the granular form can be visually confirmed even after chopping. In addition, the composition for processed meat products of the present invention preferably drips (leaks) when heated, and the amount of leakage is preferably 10 to 60% by mass, more preferably 15 to 55% by mass, and most preferably 20 to 50% by mass. If the amount of leakage is within the above range, the processed meat product of the present invention will have an excellent balance between a juicy texture and a granular texture of fat. The amount of leakage can be determined from the weight loss when the composition for processed meat products is stored on a filter paper (circular filter paper, No. 2, 90 mm) at 80°C for 15 minutes.

[Meat processed foods]
The processed meat product of the present invention is not particularly limited as long as it contains the composition for processed meat products of the present invention and is a food product produced by processing meat as a main ingredient through heating or the like. Examples of the processed meat product of the present invention include sausage, salami, pressed ham, hamburger, meatball, minced meat cutlet, shumai, and meatball. The processed meat product of the present invention is preferably a processed meat product that is usually mixed with block-shaped lard or beef fat and heat-treated, and examples of the processed meat product include sausage, salami, and pressed ham.
The content of the composition for processed meat products of the present invention in the processed meat product of the present invention is not particularly limited, but is preferably 5 to 35% by mass, more preferably 10 to 30% by mass, and most preferably 15 to 25% by mass. When the content of the composition for processed meat products is within the above range, the processed meat product of the present invention has an excellent balance between a juicy texture and a granular texture of fat.

[Oils and fats]
The fats and oils in the present invention are edible fats and oils having a melting point of 15 to 45° C. The fats and oils in the present invention are not particularly limited as long as they have a desired melting point, and examples thereof include lauric fats and oils, palm fats and oils, etc. Here, the lauric fats and oils are fats and oils in which lauric acid is 35% by mass or more of the fatty acids constituting the fats and oils, and examples thereof include coconut oil, palm kernel oil, and fractionated oils thereof, interesterified oils, hydrogenated oils, etc. In addition, the palm fats and oils are fats and oils obtained by fractionating palm oil and palm oil as a raw material, and fats and oils obtained by interesterifying them, and examples thereof include soft fractions of palm oil fractions (palm olein, palm super olein, etc.), palm oil mid-melting point fractions, and hydrogenated oils and interesterified oils thereof.
The fat or oil in the present invention may be a mixture of a plurality of fats or oils as long as they have the desired melting point, and may be a mixture of two or more types of fats or oils selected from the above-mentioned lauric fats and palm fats, or may further be a mixture of fats or oils that are liquid at room temperature, such as soybean oil, rapeseed oil, etc. The fat or oil in the present invention is preferably one or more types selected from palm oil mid-melting point fraction, coconut oil, and palm kernel oil.

The fat or oil in the present invention preferably has a melting point of 20 to 40° C., more preferably a melting point of 20 to 35° C., and most preferably a melting point of 20 to 30° C. When the melting point of the fat or oil is within the above range, it becomes possible to produce a composition for processed meat products having a high fat or oil content, and it becomes easier to obtain a juicy texture in the processed meat product of the present invention.
Furthermore, the fat or oil in the present invention preferably has an SFC of 30 to 90%, more preferably 40 to 90%, even more preferably 60 to 90%, and most preferably 70 to 90% at 10° C. When the SFC of the fat or oil is within the above range, the fat or oil has shape retention and appropriate hardness at room temperature (1 to 30° C.), and is more preferable because the composition for processed meat products remains in a granular shape even when chopping is performed during the production of processed meat products.

In the present invention, the melting point of fats and oils refers to the "slope melting point". The slippage melting point can be measured in accordance with the method of "2.2.4.2-1996 Melting Point (Slippage Melting Point)" of the Standard Methods for Analysis of Fats and Oils, 2013 Edition, published by the Japan Oil Chemists' Society. In addition, when the fats and oils in the present invention are a mixture of a plurality of types of fats and oils (mixed fats and oils), the melting point in the present invention is the slippage melting point of the mixed fats and oils.
In addition, the SFC (solid fat content) of the fats and oils in the present invention can be measured in accordance with the Standard Method for Analysis of Fats, Oils and Oils 2013 Edition "2.2.9-2013 Solid Fat Content (NMR Method)" of the Japan Oil Chemists' Society.

The content of the above-mentioned fats and oils in the composition for processed meat products of the present invention is 25 to 75% by mass, preferably 40 to 75% by mass, more preferably 50 to 70% by mass, and most preferably 55 to 65% by mass. When the fat and oil content is within the above range, the processed meat products of the present invention have an excellent juicy feel.

[Methylcellulose]
The methyl cellulose in the present invention is made water-soluble by ether-substitution of some of the hydroxyl groups of cellulose obtained from plant pulp, etc. Methyl cellulose dissolved in water has the property of gelling when heated to a temperature above the gelling temperature, and returning to an aqueous solution when cooled to a temperature below the gelling temperature, and the gel disappears.
The content of methylcellulose in the composition for processed meat products of the present invention is 1.5 to 4.5% by mass, preferably 1.8 to 3.6% by mass, more preferably 2.1 to 3.2% by mass, and most preferably 2.1 to 2.7% by mass. When the content of methylcellulose is within the above range, the effect of suppressing the occurrence of cavities (lost fat) in the processed meat product of the present invention is excellent.
The amount of the methylcellulose is preferably 3 to 15 parts by mass, more preferably 3.5 to 12 parts by mass, even more preferably 4 to 10 parts by mass, and most preferably 5.5 to 8 parts by mass, relative to 100 parts by mass of water in the composition for processed meat products. When the content of methylcellulose is within the above range, the effect of suppressing the occurrence of cavities (lost fat) in the processed meat product of the present invention is excellent.

The methylcellulose in the present invention preferably has a viscosity of 3,000 to 80,000 mPa·s, more preferably 10,000 to 70,000 mPa·s, and most preferably 35,000 to 60,000 mPa·s, when a 2% by mass aqueous solution is measured at 20° C. If the viscosity of the 2% by mass aqueous solution is in the above range, it is preferable because it is possible to suppress the occurrence of cavities (fat loss) in the processed meat product of the present invention. Note that the viscosity of the methylcellulose in the present invention can be measured with an Ubbelohde viscometer specified in JIS K2283-1993.
Moreover, the methylcellulose in the present invention preferably has a gelling temperature of 25 to 60° C., more preferably 30 to 50° C., and most preferably 35 to 45° C. When the gelling temperature is within the above range, the processed meat product of the present invention has an excellent balance between a juicy texture and a granular texture of fat.

[water]
The water in the present invention is not particularly limited, and may be tap water, well water, purified water, ion-exchanged water, etc. Furthermore, ice water may be used as the water in the present invention.
The water content in the composition for processed meat products of the present invention is 23 to 70% by mass, preferably 23 to 55% by mass, more preferably 25 to 47% by mass, and most preferably 32 to 42% by mass.
The temperature of the water in the present invention during production of the composition for processed meat products of the present invention is 0 to 15° C., preferably 0 to 10° C., and most preferably 0 to 5° C. If the water temperature is higher than 15° C., the methylcellulose in the present invention becomes less soluble in water, which is not preferred.

[Other ingredients]
The composition for processed meat products of the present invention may contain other ingredients in addition to the above-mentioned oils and fats, methylcellulose, and water, so long as the effects of the present invention are not impaired. Examples of other ingredients include emulsifiers, thickening stabilizers, salt, sugars and sugar alcohols, sweeteners, colorants, antioxidants, protein ingredients, flavors, seasonings, spices, etc.

When the composition for processed meat products of the present invention contains ingredients other than the fats and oils, methylcellulose, and water of the present invention, the contents of the fats and oils, the methylcellulose, the water, and the other ingredients can be in the following ranges. That is, the content of the fats and oils is preferably 25 to 75% by mass, more preferably 40 to 75% by mass, even more preferably 50 to 70% by mass, and most preferably 55 to 65% by mass. The content of the methylcellulose is preferably 1.5 to 4.5% by mass, more preferably 1.8 to 3.6% by mass, even more preferably 2.1 to 3.2% by mass, and most preferably 2.1 to 2.7% by mass. The content of the water is preferably 22 to 70% by mass, more preferably 22 to 55% by mass, even more preferably 25 to 46% by mass, and most preferably 30 to 40% by mass. The content of the other raw materials is preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass, even more preferably 1.5 to 8% by mass, and most preferably 2 to 6% by mass.

[Method of producing a composition for processed meat products]
The method for producing a composition for processed meat products of the present invention contains 25 to 75% by mass of fats and oils having a melting point of 15 to 45°C, 23 to 70% by mass of water, and 1.5 to 4.5% by mass of methylcellulose, and includes the following steps. That is, the method includes a step of heating the fats and oils to obtain a fluid fat and oil, a step of mixing the fluid fat and oil with the methylcellulose to obtain a preparation, and a step of adding the water at 0 to 15°C to the preparation and mixing. By using the method for producing the composition, a composition for processed meat products in which an emulsion, a solid fat, and an aqueous phase are non-uniformly present can be obtained. In addition, the state in which the emulsion, the solid fat, and the aqueous phase are non-uniformly present in the composition for processed meat products can be confirmed with an optical microscope (200x).

The step of heating the fat to obtain a fluid fat is not particularly limited as long as the fat is heated to a temperature equal to or higher than the melting point to obtain a fluid fat. For example, the raw fat is placed in a jacket tank, an electric kettle, a tank equipped with a immersion heater, etc., and heated. In this patent, the fluid fat refers to a fat that has a fluidity to such an extent that the container containing the fat can be transferred to another container simply by tilting it.
The heating temperature is not particularly limited as long as it is a temperature at which the oil or fat has a product temperature equal to or higher than the melting point, but the product temperature of the oil or fat during heating is preferably 0 to 3° C. higher than the melting point. The product temperature of the oil or fat during heating is preferably 20 to 60° C., more preferably 25 to 50° C., and most preferably 25 to 40° C. Furthermore, the heating time is preferably 10 to 80 minutes, more preferably 10 to 50 minutes, and most preferably 10 to 30 minutes after the heating temperature reaches the product temperature of the melting point of the oil or fat.

The process of mixing the fluid oil and methyl cellulose to obtain a preparation is not particularly limited as long as it is a method that can obtain a preparation in which the methyl cellulose is mixed and dispersed in the fluid oil. For example, a method of mixing and dispersing methyl cellulose in a fluid oil using a paddle mixer or the like can be used.

The step of adding water at 0 to 15° C. to the preparation and mixing is not particularly limited as long as the preparation and water can be mixed by a method that can mix them. The water can be added in portions or in whole while the preparation is being stirred, for example.
In the manufacturing method of the present invention, by adding water at a temperature below the melting point of the oil or fat, the liquid oil or fat begins to partially solidify immediately upon addition, so that the composition for processed meat products does not become a homogenized emulsified state.
The mixing method may be either manual mixing or mechanical mixing. In the case of mechanical mixing, a mixer such as a blender mixer, a propeller mixer, a disperser mixer, or a paddle mixer may be used. In addition, it is preferable that the mixing step is visually confirmed to be performed such that the preparation is mixed to such an extent that the water added to the preparation is immediately distributed throughout the preparation. When a mixer is used, there is no particular restriction on the mixing conditions (rotation speed, mixing time) as long as the preparation and the water can be mixed sufficiently. In addition, the mixing can be stopped when the product temperature becomes equal to or lower than the melting point of the raw oil or fat.
For example, when a hand mixer is used as the stirrer in the step of adding water at 0 to 15°C to the above-mentioned preparation and mixing, the rotation speed is preferably 10,000 to 20,000 rpm, more preferably 12,000 to 18,000 rpm, and most preferably 16,000 to 18,000 rpm, and the stirring time is preferably 1 to 10 minutes, more preferably 2 to 7 minutes, and most preferably 3 to 6 minutes. When the stirring conditions are within the above ranges, the composition for processed meat products of the present invention contains the emulsion (O/W), solid fat, and aqueous phase non-uniformly, and therefore the effects of the present invention are easily achieved.
In the step of adding water at 0 to 15°C to the above-mentioned preparation and mixing, it is preferable to stop heating the preparation during mixing, and further, it is preferable to cool the container containing the preparation. By carrying out the above-mentioned method, the composition for processed meat products of the present invention can be produced in a short time.

The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to the description of these examples.

[Production of composition for processed meat products]
Compositions for processed meat products were produced in the following steps according to the formulations shown in Tables 1 to 3. The various raw materials in the tables were as follows:
Oil-1: Palm oil mid-melting point fraction (manufactured by Nisshin Oillio Group, Ltd.), melting point 29°C, SFC at 10°C 72.0%
Oil-2: coconut oil (manufactured by Nisshin Oillio Group, Ltd.), melting point 24°C, SFC at 10°C 81.6%
Oil-3: Palm olein (manufactured by Nisshin Oillio Group, Ltd.), melting point 23°C, SFC at 10°C 38.7%
Oil-4: Palm oil (manufactured by Nisshin Oillio Group, Ltd.), melting point 38°C, SFC at 10°C 50.7%
Oil-5: Palm stearin (manufactured by Nisshin Oillio Group, Ltd.), melting point 50°C, SFC at 10°C 76.7%
Oil-6: rapeseed oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.), liquid oil at 0°C, SFC 0% at 10°C
MC-1: Methylcellulose (product name: Methocel MX0209, manufactured by Unitech Foods Co., Ltd.), 20°C/2% by mass aqueous solution viscosity 50,000 mPa·s, gelation temperature 38 to 44°C
MC-2: Methylcellulose (product name: Methocel Bind 112, manufactured by Unitech Foods Co., Ltd.), 20°C/2% by mass aqueous solution viscosity 50,000 mPa·s, gelation temperature 30°C
MC-3: Methylcellulose (product name: Methocel A4M, manufactured by Unitech Foods Co., Ltd.), 20°C/2% by mass aqueous solution viscosity 4000 mPa·s, gelation temperature 50 to 55°C
The melting point, SFC, and viscosity of the above raw materials were determined by the above-mentioned measuring methods.

1) Step of Heating Oil and Fat to Obtain Fluid Oil and Fat Any of the oils and fats-1 to -6 was heated until the product temperature reached the melting point of the oil and fat + 2°C to obtain a fluid oil and fat. The rapeseed oil of Comparative Example 4 was not heated.
2) Step of mixing fluid fats and oils with methylcellulose to obtain a prepared liquid. While maintaining the product temperature (melting point of fats and oils + 2°C), any one of methylcelluloses-1 to 3 (MC-1 to 3) was added to the fluid fats and oils obtained above, and the mixture was stirred with a hand blender to obtain a prepared liquid in which methylcellulose was uniformly dispersed in the fats and oils.
3) Step of adding water to the preparation liquid and mixing Water (ice water) was added to the preparation liquid obtained above while stirring, heating was stopped, and the mixture was stirred (17,000 rpm) with a hand blender for 5 minutes, after which the stirring was stopped and the mixture was allowed to stand in a refrigerator at 5°C for 60 minutes to obtain compositions for processed meat products (Examples 1 to 11, Comparative Examples 1 to 4).
When the compositions for processed meat products (Examples 1 to 11, Comparative Examples 1 to 4) were observed under an optical microscope (200x), it was confirmed that the emulsion, solid fat, and aqueous phase were present non-uniformly in all of the compositions for processed meat products.

Regarding the formulation in Table 1, the manufacturing method of mixing an aqueous solution of methylcellulose dissolved in water with a fluid oil or fat resulted in an aqueous methylcellulose solution that was too viscous to be mixed thoroughly with the oil or fat, and therefore was not a substitute for solid animal fat and was not suitable for manufacturing the composition for processed meat products of the present invention.

[Evaluation of compositions for processed meat products]
The composition for processed meat products obtained above was evaluated for appearance, handling, heat resistance, and residual rate after heating. In Comparative Example 3, the melting point of the raw oil and fat exceeded 45°C, so that the oil and fat were partially solidified rapidly by adding water (ice water) during the production of the composition for processed meat products, and sufficient stirring was not performed, resulting in some water being separated (water separation). Therefore, it was not a substitute for animal solid fat and was not suitable for the composition for processed meat products of the present invention, so the composition for processed meat products was not evaluated.

[Appearance Evaluation]
A panel of five people visually observed the appearance of the compositions for processed meat products and evaluated them in accordance with the following evaluation criteria as a consensus of the five panelists. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
○: No unevenness in color tone and/or water separation was observed. ×: Unevenness in color tone and/or water separation was observed.

[Handling evaluation]
A panel of five people cut the composition for processed meat products into pieces of about 1.2 cm square with a knife in an atmosphere of 5° C., and evaluated the workability according to the following evaluation criteria as the consensus of the five panelists. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
◎: Appropriately hard, knife passes easily, and is easier to cut than the ○ rating. ○: Slightly hard, knife passes slightly poorly, but can be cut. ×: Not hard (soft), knife does not pass easily, and is difficult to cut.

[Evaluation of heat resistance]
The composition for processed meat products cut into pieces of about 1.2 cm square was placed in the center of a filter paper (circular filter paper, No. 2, 90 mm) and stored in a thermostatic chamber at 80° C. for 15 minutes. Next, a panel of five people visually observed the appearance of the composition for processed meat products after storage, and evaluated it as the consensus of the five panelists according to the following evaluation criteria. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
◎: Most of the shape before heating is retained. ○: Some of the shape before heating is retained. ×: The shape before heating is not retained.

[Evaluation of Residual Rate after Heating]
In the above "evaluation of heat resistance" operation, the weight of the composition for processed meat products was measured before and after storage (n=3), and the weight after storage was divided by the weight before storage to obtain the post-heat residual rate (%), and the average value was calculated and evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 3.
(Evaluation Criteria)
◎: 50-80%
○: 40-49%, or 81-90%
×: 0 to 39%, or 91 to 100%
If the residual rate after heating is 91% or more, the amount of fat that melts out of the composition for processed meat products during heat treatment of the processed meat products is reduced, making it difficult to impart a juicy feel (fatty feel) to the processed meat products. If the residual rate after heating is 39% or less, too much fat will melt out of the composition for processed meat products during heat treatment of the processed meat products, making it easy for cavities (lost fat) to form in the processed meat products, and making it difficult to impart a texture that gives the impression of fat grains.

[Manufacturing of processed meat products (sausages)]
Sausages were produced according to the following method in accordance with the formulation in Table 4. In addition, a sausage was produced in the same manner using lard instead of the composition for processed meat products as a control.
1) The ingredients other than the composition for processed meat products are mixed in a silent cutter to prepare a meat emulsion.
2) The composition for processed meat products is cut into 6 to 8 mm cubes in an atmosphere of 5°C, mixed by hand into the meat emulsion, and deaerated.
3) Stuff into a casing approximately 10 cm long and 2.5 cm wide.
4) Pasteurize in a 68°C water bath for 30 minutes.
5) Cool in an ice bath for 30 minutes.
6) Heat in a 90°C water bath for 3 minutes.

[Evaluation of sausage fat removal]
The sausages produced above were cut in half along the long side to check the remaining state of the composition for processed meat products inside. Five panelists visually observed and evaluated according to the following evaluation criteria as the consensus of the five panelists. The results are shown in Tables 1 to 3.
◎: No cavities (lost fat) were observed, and it was equivalent to the control example. ○: Some cavities (lost fat) were observed, but it was acceptable as a sausage. ×: Many cavities (lost fat) were observed, and it was unacceptable as a sausage.

[Evaluation of sausage texture]
The sausages produced as described above were tasted by five expert panelists who had passed the in-house taste test and olfactory test (using the standard odor for panel selection manufactured by Daiichi Yakuhin Sangyo Co., Ltd.), and were scored for juiciness and fat grain texture according to the following criteria. The scores of the five panelists were then averaged and evaluated according to the following criteria. The results are shown in Tables 1 to 3.
(Scoring criteria)
2 points: The same juiciness (oily texture) and fat graininess as the control are felt. 1 point: The juiciness (oily texture) and/or fat graininess are slightly inferior to the control. 0 point: The juiciness (oily texture) and fat graininess are not felt compared to the control. (Evaluation criteria)
◎: 1.6 to 2.0
○: 1.0 to 1.4
×: 0.0 to 0.8

The compositions for processed meat products (Examples 1 to 11) produced by the production method of the present invention, which contain 30 to 70 mass% of fats and oils with a melting point of 23 to 38°C, 28.2 to 65.8 mass% of water, and 1.8 to 4.2 mass% of methylcellulose, were excellent in handling, heat resistance, and post-heating survival rate. In addition, the sausages produced using the compositions for processed meat products were prevented from losing fat, and were given a juicy texture and a texture that allowed the sense of fat grains.

Claims (4)

A method for producing a composition for processed meat products, the composition having a melting point of 15 to 45°C and containing 25 to 75 mass% of one or more oils selected from lauric oils and palm oils , 23 to 70 mass% of water, and 1.5 to 4.5 mass% of methylcellulose,
A step of heating the oil to obtain a fluid oil;
A step of mixing the fluid oil and fat with the methyl cellulose to obtain a prepared liquid;
adding said water at 0-15°C to said preparation and mixing;
(However, the composition for processed meat products contains an O/W emulsion, a solid fat, and an aqueous phase, and is in an embodiment in which the shape is maintained by the solid fat. ) The method for producing a composition for processed meat products according to claim 1, wherein the SFC of the oil at 10°C is 30 to 90%. The method for producing a composition for processed meat products according to claim 1 or 2, wherein the methylcellulose is contained in an amount of 3 to 15 parts by mass per 100 parts by mass of water. A method for producing processed meat products, which comprises blending a composition for processed meat products obtained by the method according to any one of claims 1 to 3.