JPH0528586B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Fields] Perhaps due to changes in taste in recent years, there are likely to be a large number of people who do not like the smell and taste of bird, animal, seafood, and meat products. In addition, as the amount of frozen foods handled increases year by year, frozen storage can make the odor of bird, animal, fish, and shellfish meat even stronger, which can significantly reduce the taste of the food. The present invention relates to a method for producing a material useful for masking the odor and taste of such bird, animal, fish, and shellfish meat products. [Prior art] Cheese is sometimes used to mask fish odor, animal odor, etc. when manufacturing bird, animal, fish, and shellfish meat products. The problem is that it also masks the flavor itself. Also, since cheese is usually solid and difficult to knead, for example,
Proposals have also been made for methods for further processing cheese, such as adding oil, fat, starch, stabilizers, etc. to cheese, making a stable cheese emulsion using a high-speed rotating mixer or colloid mill, and kneading it into aquatic and livestock products. (Japanese Unexamined Patent Publication No. 49-62661). Also, JP-A-54-23162
Then, sterilized milk or skim milk is fermented with lactic acid, added to sausage dough, etc., mixed, skim milk powder and lactic acid bacteria are added, and casings are filled and dry smoked at the growth temperature of lactic acid bacteria to reduce the pH to 4.8 or less. It is described that the storage stability of sausages is improved and at the same time fishy odor is removed to obtain sausages having a fragrant butyric taste. [Problems to be solved by the invention] However, as mentioned above, the addition of cheese can mask the fish odor, animal odor, etc., but it does not necessarily mask the good flavor that the bird, animal, seafood, and meat products inherently have. Undesirable. In addition, there is a method in which a lactic acid fermented product that has been previously subjected to lactic acid fermentation to remove a certain amount of whey is added to the dough for sausages, etc., and then mixed, and then skim milk powder and lactic acid bacteria are added and the entire sausage dough is subjected to lactic acid fermentation. Since the lactic acid bacteria in the lactic acid fermentation product must be viable bacteria, it is difficult to preserve the fermentation product, and the manufacturing process itself is complex, making it difficult to say that it is a practical method that can be easily implemented by bird, animal, seafood, and meat processors. The present inventors have found that the unique cheese flavor cannot be used in bird, animal, fish, and shellfish meat products to mainly mask the odor and taste of the bird, animal, and seafood meat without masking the original flavor of the bird, animal, and seafood meat. We conducted extensive research to find out whether there are any practical materials or methods that have excellent preservability and can be easily implemented by meat processors, and as a result, we have developed oils and fats that contain less than 2% of protein and fatty acids with carbon numbers of 10 or less in the emulsion. and O/W whose main component is water
Emulsion type emulsion that has been sterilized by lactic acid fermentation to a specific pH can be easily dispersed in the raw materials of game, fish, and seafood products, and can easily mask the odor of game, game, and seafood meat products without further fermentation. , and found that it also has good storage stability.
We have arrived at this invention. [Means for Solving the Problems] That is, the present invention provides an O/W emulsion whose main components are protein, oil and fat, and water, in which the amount of fatty acids having 10 or less carbon atoms or bound fatty acids is Lactic acid fermentation is carried out on an emulsion with a concentration of 2% or less, and the lactic acid fermented product or its card is
This is a method for producing an odor masking material for bird, animal, seafood, and meat products, which basically involves adjusting the pH and heat sterilization if necessary. As the protein used in this invention, skim milk powder or skim milk is used because of the flavor and the fact that there is no need to separately add nutrients necessary for the growth of lactic acid bacteria (saccharides and amino acids that can be assimilated by lactic acid bacteria). Although it is preferable to use other proteins, such as casein, soybean protein, wheat protein, etc., small amounts can also be used.
Alternatively, sugars assimilated by lactic acid bacteria or the like may be added depending on the amount thereof. The amount of protein used is 2 as crude protein (CP) in the emulsion.
A range of ~20% is preferable; if it is too small, emulsification becomes unstable, or an appropriate fermented product cannot be obtained despite the decrease in pH due to lactic acid fermentation, resulting in a decrease in the masking effect of the material. Furthermore, if the CP is too high, the viscosity of the product will increase and the efficiency of manufacturing the material of the present invention will decrease. The amount of oil and fat used in the emulsion is generally 5 to 5.
Can be used in a range of 40%. When the amount of oil and fat used is small, the viscosity of the odor masking material product is low and it is difficult to blend into the dough, especially when used as a raw material for dough products. On the other hand, if the amount is too large, emulsification is likely to be destroyed, making it difficult to perform lactic acid fermentation smoothly. However, fatty acids with carbon numbers of 10 or less account for 2% of the emulsion.
Depending on the type of fat or oil, it is particularly necessary to limit the amount of fat or oil used so as not to cause the above problem. For this purpose, for example, when using one or more blended oils such as soybean oil, palm oil, coconut oil, rapeseed oil, beef tallow, lard, etc., hydrogenated oil, transesterified oil, fractionated oil, etc. It can be used within the range of 40% without any particular problem, but for oils and fats that are rich in fatty acids with 10 carbon atoms or less (free or bound fatty acids), such as milk fat, the amount used can be close to the above 40%. Can not. If the above-mentioned fatty acid exceeds 2% in the emulsion, lactic acid fermentation will occur, resulting in a strong butyric acid odor, which will mask the flavor of the bird, animal, fish, and shellfish meat itself in the bird, animal, and seafood product. The emulsion may also contain other emulsifiers, seasonings, fragrances, colorants, and the like. As the emulsifier, one type or a mixture of two or more of monoglyceride, sorbitan fatty acid ester, polyglycerin fatty acid ester, lecithin, and sugar ester can be used. Water in the emulsion should account for 50 to 80%; if it is too large, the amount of oil or protein will decrease, causing the above-mentioned problems, and if it is too small, emulsification will not be good or the viscosity of the emulsion will become too high. production efficiency decreases. The above raw materials are usually pre-emulsified and sterilized prior to lactic acid fermentation. The pre-emulsification temperature is not particularly critical, but 40
Preferably it is carried out at ~95°C. If the temperature is below about 40°C, it is difficult to obtain a stable emulsion, and oil separation may occur during lactic acid fermentation, which may impede smooth lactic acid fermentation or cause the final product to become unsmooth. Also about 95℃
Even with the above, emulsification may deteriorate or the color of the lactic acid fermented product may turn brown. Sterilization immediately after pre-emulsification is sufficient if the lactic acid fermentation occurs smoothly when lactic acid bacteria are added, and usually 70
It is carried out for 30 minutes to 2 minutes at ~95°C. The type of emulsion is O/W, otherwise lactic acid fermentation will be difficult to produce the effect of the present invention. The O/W type emulsion obtained as described above undergoes lactic acid fermentation by adding lactic acid bacteria to lower the pH. The type of lactic acid bacteria used does not matter; Streptococcus cremoris, Streptococcus cremoris,
Examples include Lactobacillus lactis and Lactobacillus bulgaricus. In addition, the fermentation stop pH should be preferably 5.8.
Below, the pH is preferably 4.0 or higher, but the pH should be 4.8 to 6.0 when used as a raw material for bird, animal, fish, and shellfish meat products. If necessary, pH adjustment can be performed using various alkaline salts (eg, sodium carbonate, etc.). Added to paste products such as marine products and livestock meat.
If the pH is below 4.8, the meat and meat will become crumbly, making it impossible to obtain good quality bird, animal, fish, and seafood products. Furthermore, if fermentation is stopped at a high pH, the effect of masking the odor and taste of birds, animals, seafood, and meat will be insufficient. This lactic acid fermented product or its curd (whey-removed product of the lactic acid fermented product) is heat sterilized, and before and after heat sterilization, stabilizers are added, homogenized, and packaged as necessary. Sterilization after lactic acid fermentation is important to improve the shelf life of this product, and is carried out at 70 to 95°C for 30 to 2 minutes (e.g., 80°C for 20 minutes) under conditions that substantially kill lactic acid bacteria. Stabilizers added as necessary include starch,
Gummies, proteins, etc. are used, and in this case, it is preferable to add them before or during heating and stirring. Also, to smooth the texture of the final product,
It is better to perform homogenization treatment after that. The lactic acid fermentation product thus obtained is useful as a material for masking the odor and taste of bird, animal, fish, and shellfish meat products, and does not mask the original flavor of the bird, animal, fish, and shellfish meat products themselves. The material is processed into raw materials for game, game, and seafood products at any point in time when mixing and kneading raw materials for game, game, and seafood products.
It is only necessary to add about 2 to 20 parts by weight per 100 parts by weight, and there is no need for special fermentation operations in the processing of game, animal, and seafood meat. Examples of methods for adding it include mixing with ground meat of birds, animals, and seafood, or injecting or penetrating into the meat mass. [Example] Examples will be described below. Example 1 10 parts of skim milk powder, 22 parts of hydrogenated soybean oil, 68 parts of water, 0.02 parts of lecithin, and 0.03 parts of glycerin monostearate were stirred at 75°C for 15 minutes using a high-speed stirring mixer to pre-emulsify and produce 80 kg. / ^cm2 after homogenization 90
Sterilization was performed at ℃ for 5 minutes. After that, Streptococcus cremoris was added and fermented for 14 hours to adjust the pH.
A lactic acid fermentation product of 4.9 was obtained. One part of starch was added thereto, heated and mixed at 75° C. for 10 minutes, and homogenized at 80 kg/cm ² to obtain an odor masking material. Using this masking material, kamaboko and hamburgers were produced by the following method, and the masking effect was tested. Comparison 1 was made using no masking material, and Comparison 2 was made using commercially available cream cheese instead of the masking material of this example. (Method for Preparing Kamaboko) After dry-printing 100 parts of offshore surimi using a silent cutter, 3 parts of common salt was added and salt-printing was performed. Thereafter, seasonings were added, and while kneading, 5 parts of potato starch and 40 parts of stretching water were added. For lactic acid fermented products or cream cheese added sections, then mix them whole.
After adding 10 parts to 100 parts and rubbing it lightly, it was packed in a casing and steamed at 90°C for 45 minutes.

[Table] (How to prepare hamburger steak) Meat that has been seasoned in advance (16 parts of scrap chicken, pork head)
16 parts) and 3 to 6 parts of water (3 parts if lactic acid fermentation product or cheese is added, 6 parts if no additives) and powdered isolated soy protein (Fuji Propro® manufactured by Fuji Oil Co., Ltd.)
WR'') was stirred with a Kenwood mixer, and then 0.8 part of common salt was added. Next, add 5 parts of beef tallow, 10 parts of pork fat, and 5 parts of lactic acid fermented product or commercially available cream cheese and mix (do not add to additive-free areas), then add a small amount of flavoring agent and 5 parts of egg white.
15 parts of chopped onion, 2.5 times hydrated granular soy protein (Fujinik Ace 100, manufactured by Fuji Oil Co., Ltd.) were added, and finally 8 parts of breadcrumbs were added, mixed and shaped.
Fired.

〔effect〕

As explained above, the product produced by the method of the present invention is
It can be used in bird, animal, fish, and shellfish meat products to mask the odor and taste of the bird, animal, and seafood meat, and does not produce a unique cheese taste or butyric acid taste, and does not mask the flavor itself of the bird, animal, or seafood meat products. Since it can be easily dispersed in raw materials and has excellent preservability, it can be easily and effectively used by bird, animal, fish, and shellfish meat processors at any time, contributing to the increasing demand for bird, animal, and seafood products and improving production efficiency. This is a great contribution.

Claims (1)

[Scope of Claims] 1. An O/W emulsion whose main components are protein, oil and fat, and water, wherein the number of carbon atoms in the emulsion is
A method for producing an odor masking material for bird, animal, fish, and shellfish meat products, which comprises fermenting an emulsion containing 10 or less fatty acids or 2% or less of bound fatty acids, and heat-sterilizing the lactic acid fermentation product or its curd. 2. The manufacturing method according to claim 1, wherein the pH of the final product is adjusted to 4.8 to 6.0.