JP4327054B2 - Edible film composition and process for producing processed meat products - Google Patents

Description

  The present invention relates to an edible coating composition for processed meat products and a method for producing processed meat products. Specifically, the coating composition itself has a soft texture, but has the strength to retain the meat juice, oil, and moisture of the internal meat ingredients even after baking and cooking. The present invention relates to an edible coating composition capable of imparting sufficient burnt color and appropriate scorch to the surface and imparting good flavor, aroma and appearance. In more detail, even when heated at 180 ° C. or less, the meat processed product surface can be provided with a sufficient burnt color and appropriate burnt, with good flavor, umami, and aromaticity and excellent appearance. The present invention relates to an edible coating composition capable of providing a product.

  With the recent diversification of gourmet tastes and foods, more authentic, delicious, and unprecedented types of foods are desired. The same applies to the meat processing industry, and various studies are being conducted to produce foods that have a different manufacturing method, shape, flavor, and texture than existing foods. For example, German-style raw sausages are not necessarily smoked in the normal sausage manufacturing process, but are baked and heated with roasters, iron plates, etc., and are manufactured using a different manufacturing method from sausages on the market. The The sausage obtained in this way gives a good flavor, aroma, appearance, and texture that are different from the smoke and smell of ordinary sausages, due to the burning color and moderate scorching of the food surface caused by baking and heating. It is one of the foods.

  Thus, in processed meat products, the baking and heating process is an excellent heating method that causes the food to be burnt and moderately burnt, and enhances the flavor, umami, and aroma of the meat, and many food manufacturing processes Has been used. However, on the other hand, the damage caused to the meat by baking and heating is large, and when baking and heating the meat at an excessively high temperature, umami, oil and moisture flow out, the yield after heating decreases, and the texture becomes harder There was a problem that the flavor was inferior. In particular, processed meat products that do not have a form like sausages that cover the outside with a coating, especially foods that use minced meat such as hamburgers or tsukune, have a large surface area of the meat grain cross-section exposed to the outer surface. In addition, umami, oil, and moisture are spilled out of meat, and there is a strong tendency for quality deterioration. However, when meat is baked and heated at a low temperature, the outflow of meat juice, oil, and moisture is relatively reduced, and the yield and texture are slightly improved, but there is no burning or burning on the surface. However, there is a problem that it lacks aromaticity and is inferior in appearance as a food.

  On the other hand, as a method for producing a product with an excellent appearance by developing a suitable burnt color on the surface of food, there is a method utilizing the Maillard reaction. The Maillard reaction is a reaction in which amino groups of amino acids, peptides, proteins, amines, nucleic acids, etc. react with reducing sugars to produce a brown substance called melanoidin as the final product. It is a reaction involved. As a coloring method of ham and sausage using this Maillard reaction, a reducing sugar, an amino acid and a protein hydrolyzate are added to the dough, dried at 70 ° C for 30 minutes and smoked at 70 ° C for 20 minutes. There is a method of performing smoke color coloring of ham and sausage (Patent Document 1). However, since reducing sugars and protein hydrolysates have sweetness, bitterness, etc., the amount of addition to final foods is limited, and reducing sugars and protein hydrolysates are added to raw meat (kneading, adding water, etc.) )), The concentration of reducing sugar and protein hydrolyzate on the surface of the food is very low, and the effect of the smoke treatment cannot be obtained more than the soot-colored reinforcement. The effect of grant was not obtained.

  Furthermore, as food coloring agents such as fish meat ham and sausage that develop color in a wide temperature range from low temperature to high temperature, there is a food coloring agent (Patent Document 2) mainly composed of a sap and a xylose. However, the food colored by this method is uniformly colored in smoke, and is usually obtained on the surface of hamburgers, fish balls, etc. by baking and heating. Scorched and no fragrance was obtained. In addition, the peculiar smoke odor imparted by the use of the liquid scent varies greatly depending on the person, and some foods feel uncomfortable, so it cannot be applied to processed meat products in a wide range of fields.

  On the other hand, it is known to use polymer polysaccharides such as alginic acid and its salts in casing agents such as ham and sausage. For example, an edible rind formed by coating a film-forming agent solution layer containing a polymer polysaccharide such as sodium alginate and a water-soluble protein such as gelatin with a hardening solution containing metal ions such as calcium ions, hams and sausages There is a sausage (Patent Document 3) in which the surface of the dough molded body is covered and smoked. However, the casing agent itself may have a hard texture, and Patent Document 3 discloses that the ham and sausages are smoked to improve the binding property between the coating film and the ingredients therein. The aim was to improve the ham and sausage of the past, and not to create a new form of food. In addition, the food produced by this method, as in Patent Document 2, has a uniform smoke color on the surface of the food. The natural burnt color and moderate scorch that were generated were not obtained. In addition, since it is essential to go through a smoke treatment process, it has not been widely applicable to all processed meat products for the reasons described above.

JP-A-7-255424 Japanese Patent Laid-Open No. 10-313821 Japanese Examined Patent Publication No. 6-61240

  The present invention has been developed in view of the above circumstances, and is suitable for a wide range of processed meat products. An object of the present invention is to provide a coating composition for baking and heating that has the strength to retain the meat juice, oil, and moisture of meat ingredients, and further imparts sufficient baking color and moderate burn to the surface of processed meat products. To do. Furthermore, juicy that can impart a sufficient burnt color even at a relatively low temperature of 180 ° C. or lower as the temperature for baking and heating, prevents oil and moisture from flowing out of ingredients, and retains sufficient gravy and umami. An object of the present invention is to provide a processed meat product having a good texture.

  As a result of intensive research to solve the above problems, the edible film composition was synthesized with a polysaccharide, a reducing sugar, a whey protein, a whey protein hydrolyzate and an amino acid that form a gel by reaction with metal ions. It has been found that an edible film having a soft texture and sufficient strength to retain the meat juice, oil and moisture of the meat ingredient material can be prepared. Furthermore, when the baking process is performed using the edible coating composition, the outflow of meat juice, oil, and moisture is prevented, the yield after cooking is improved, and juicy with sufficient meat juice and umami is retained. It was found that processed meat products having a good texture can be produced. Furthermore, even if the baking process is carried out at a relatively low temperature of 180 ° C. or less, sufficient burnt color and moderate burn can be imparted, so that a processed meat product having good flavor, umami, and aromaticity and excellent appearance is obtained. We found that it can be manufactured.

The present invention has the following aspects:
Item 1. An edible coating composition comprising a polymeric polysaccharide that forms a gel by reaction with a metal ion, a reducing sugar, whey protein, a whey protein hydrolyzate, and an amino acid.
Item 2. The manufacturing method of the processed meat product characterized by covering the surface of meat ingredients with the edible film composition of claim | item 1, and baking and heating at 180 degrees C or less.

  According to the present invention, it is possible to prepare an edible coating composition having a soft texture and having a sufficient strength capable of retaining the meat juice, oil and moisture of meat ingredients. Furthermore, even when it is prepared by the baking process, it is possible to produce a processed meat product having a good texture that is free from the outflow of meat juice, oil and moisture, and retains sufficient meat juice and umami. Furthermore, even if the baking process is performed at a relatively low temperature of 180 ° C. or lower, sufficient burned color and appropriate burnt can be imparted, so that the processed meat product has good flavor, umami, and aromaticity and excellent appearance. It becomes. In addition, it is easy to coat meat processed products such as hamburger and meatballs, which were difficult to coat with conventional manufacturing methods, so that we can produce processed meat products with a new texture and appearance never seen before. can do.

  The edible coating composition of the present invention is characterized by comprising a high molecular polysaccharide, a reducing sugar, whey protein, a whey protein hydrolyzate and an amino acid that form a gel by reaction with metal ions. The edible coating composition referred to in the present invention can be used as a casing agent for ham or sausage, but it has been difficult to cover with a cylindrical casing agent, and has an arbitrary shape and size such as a hamburger, meatball, and tsukudane. It is a composition suitable for the film of the meat processing tool material.

  Meat ingredients that can be coated with the edible coating composition of the present invention are animal meat suitable for food such as livestock meat such as beef and pork, poultry such as chicken, salmon, venison, salmon, and whale meat. There is no particular limitation as long as it is prepared using meat suitable for edible food as a raw material. For example, sausage, ham and other ingredients, hamburger, meatballs, meatballs, roll cabbage ingredients and other ingredients prepared with vegetables and other ingredients, and chicken fried chicken Is possible.

  The polymeric polysaccharide used for forming the edible coating composition in the present invention is not particularly limited as long as it forms a gel by reaction with metal ions, and is edible. Specific examples include sodium alginate, alginic acid, deacylated gellan gum, and pectin. Of these, sodium alginate can be preferably used from the viewpoints of solubility and gelation reaction rate. The addition amount can be arbitrarily adjusted within a soluble range according to the strength, shape, workability, etc. of the target coating, but the addition amount is 0 with respect to the edible coating composition. 0.5 to 5% by weight can be exemplified.

  Moreover, the edible coating composition of this invention is gelatinized by adding a metal ion with the said polymeric polysaccharide, and forms a coating composition. As a method of reacting the polymer polysaccharide with the metal ion, a solution containing the polymer polysaccharide and a solution for immobilizing the coating film containing the metal ion are separately prepared, and the meat ingredient includes the polymer polysaccharide. A method in which the film is fixed by dipping in a solution containing metal ions after dipping in the solution is preferred.

  The inorganic compound that supplies the metal ions is not limited as long as it can release monovalent or polyvalent ions in an aqueous solution and cause the above-described polymeric polysaccharide to gel, but from the viewpoint of reactivity. A calcium salt is particularly preferable. Specifically, one or more selected from calcium lactate, fermented calcium lactate, calcium carbonate, calcium chloride and the like can be mentioned. The addition amount can be arbitrarily adjusted within a soluble range according to the strength, shape, workability, etc. of the target coating, but the addition amount is based on the solution for fixing the coating, 1-10 weight% can be illustrated.

  Further, the present invention is characterized in that, in addition to the high-molecular polysaccharide that forms a gel by reaction with the metal ions, a reducing sugar, whey protein, whey protein hydrolyzate and amino acid are used in combination. . This is because the above components are concentrated in the film on the surface of the food so that the Maillard reaction occurs efficiently on the surface layer without affecting the taste of the whole processed meat product, and the firing temperature is 180 ° C. or less. Is intended to produce a sufficient burnt color and moderate burn even when fired at a relatively low temperature. In addition, compared with a coating composition containing only a polymeric polysaccharide, the coating has sufficient strength by using a polymeric polysaccharide in combination with a reducing sugar, whey protein, whey protein hydrolyzate and amino acid. However, it also has an effect that the texture becomes soft.

  In addition, substances that cause the Maillard reaction such as reducing sugar, whey protein, whey protein hydrolyzate, amino acids, etc. can be concentrated on the surface of ingredients as a film constituent, resulting in a total amount of processed meat products. Even if the addition amount of the above components is small, sufficient baking color and moderate charring can be generated, so there are few adverse effects such as excessive sweetness and bitterness, flavor, umami and aromaticity are good, and appearance is also good An excellent processed meat product can be provided.

  The reducing sugar used in the present invention is not particularly limited as long as it has a reducing group at the end of the molecule and has a reducing property. For that purpose, it has a high Maillard reactivity, and more preferably relates to the taste of food. Those having a low sweetness are preferably used from the viewpoint. Examples include monosaccharides such as glucose, fructose, xylose, galactose and mannose, disaccharides such as maltose, lactose, cellobiose and lactose. Preferably it is one or more selected from xylose, fructose, glucose, ribose, lactose, maltose and galactose, more preferably xylose. In addition, as addition amount of a reducing sugar, 1 to 25 weight% can be illustrated with respect to an edible film composition.

  The whey protein used in the present invention is a protein that has been concentrated, separated and purified from the supernatant (whey, whey) that is produced when producing cheese or casein from milk. The origin is not particularly limited, but cow-derived milk is preferably used as an industrially supplyable one. In addition, although there is no restriction | limiting in particular as addition amount of whey protein, 0.5-15 weight% is mentioned with respect to an edible film composition. If it is less than 0.5% by weight, the effect of imparting baked color and improving the flavor is weak, and if it exceeds 15%, it is not preferred because of the problem of flavor.

  In addition, this invention uses whey protein hydrolyzate together. The whey protein hydrolyzate is not particularly limited as long as the whey protein is partially hydrolyzed by treatment with an enzyme or the like. The amount of whey protein hydrolyzate added is not particularly limited, but may be 0.5% to 5% with respect to the edible coating composition. If it is less than 0.5%, the effect of imparting a baked color is weak, and if it exceeds 5%, it is not preferable because of its high foaming property, resulting in poor workability of biting bubbles during preparation of the solution, and flavor.

  In addition, the amino acid used in the present invention is not particularly limited, and specifically, glycine, arginine, lysine, alanine, glutamic acid, histidine, threonine, asparagine, aspartic acid, phenylalanine, leucine, valine, serine, tyrosine, Examples thereof include amino acids such as isoleucine and methionine and salts thereof such as alkali metals, alkaline earth metals and ammonium, or salts of inorganic acids and organic acids. Preferably, it is one or more selected from arginine, lysine, alanine, glutamic acid, histidine, threonine, and salts thereof, and more preferably sodium glutamate. Examples of the amount added to the edible coating composition include 0.1% to 10%. If it is less than 0.1%, the effect of imparting baking color is weak, and if it exceeds 10%, it is not preferable in terms of flavor.

  As a method for forming an edible film on the surface of a food ingredient, first, a solution containing the above-mentioned polymer polysaccharide, whey protein, whey protein hydrolyzate and amino acid, and other raw materials as necessary ( (Hereinafter referred to as “primary liquid”) is adhered to the surface of the ingredients, and then a fixing solution containing metal ions (hereinafter referred to as “secondary liquid”) is contacted by a method such as coating, spraying, or dipping to form a film. Examples of the method for adhering the primary liquid to the surface of the material include application, spraying, and immersion. It is also possible to simultaneously mold the material and attach the primary liquid by a method such as simultaneous extrusion of the material and the primary liquid from the double nozzle.

  As a heating method when manufacturing processed meat products using the present invention, a relatively low-temperature baking and heating step of about 130 to 180 ° C. may be performed, and steps such as steam heating, drying, and smoke processing are also optional. Can be used together. In the present invention, for example, it is possible to impart a sufficient burnt color to the surface of the meat ingredient material without heating at a high temperature of 200 ° C. or higher, and since it is not high-temperature firing, the coating is difficult to break, It is a processed meat product that has a good texture and a juicy texture that prevents the outflow of moisture, improves the yield after cooking, and retains sufficient gravy and umami.

  The edible film composition of the present invention is characterized by comprising a high molecular polysaccharide, a reducing sugar, whey protein, a whey protein hydrolyzate and an amino acid that form a gel by reaction with metal ions. Various foods and food additives can be added as long as the effects of the present invention are not adversely affected. For example, seasonings, acidulants such as citric acid and succinic acid, shelf-life improvers such as glycine and acetate, preservatives such as ε-polylysine, enzymes such as lysozyme, pH adjusters, sucrose fatty acid esters, glycerin fatty acids Emulsifiers such as esters, organic acid monoglycerides, lecithin, flavoring agents, pigments, thickening polysaccharides such as carrageenan, xanthan gum, proteins other than whey proteins such as soy protein, sucrose, fructose, reduced starch saccharified product, erythritol Sugars such as xylitol, sweeteners such as sucralose and thaumatin, starches, vitamins such as vitamin A, vitamin C, vitamin E and vitamin K, minerals such as iron and calcium, and the like can be added.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “%” indicates “% by weight”, and “*” in the text indicates that manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1: Preparation of hamburger (1)
Weighed according to the prescription for hamburger ingredients shown in Table 1 below, mixed the ingredients well with a stirrer and subdivided into 30 g, and dipped the hamburger shaped into a oval mold into the primary solution prepared according to the prescription in Table 2 below. After removing excess liquid on the surface, the film was dipped in a secondary liquid prepared according to the formulation shown in Table 2 below to form a film, and then baked in a convection oven at 140 ° C. for 10 minutes. The appearance and texture after baking of the obtained hamburg were evaluated. The results are shown in Table 2.

  Note 1) Xylose preparation (Sunpolymer * KC-18 *): D-xylose 45%, glucose 35%, maltose 20%

  As is clear from the results in Table 2, sodium alginate (polymer polysaccharide), xylose (reducing sugar), whey protein, whey protein hydrolyzate and sodium L-glutamate (amino acid) were used in combination. Better baked color and moderate scorch occurred than when used as a single product, and a favorable appearance and flavor as a food product was obtained.

Experimental Example 2: Preparation of hamburger (2)
After preparing an ingredient part by the prescription of Experimental example 1 and Table 1, it is immersed in the primary liquid prepared by the prescription shown in the following Table 3, and the excess liquid on the surface is dropped. Subsequently, the hamburger of Example 2 was prepared by immersing in a secondary solution prepared according to the formulation shown in Table 3 to form a coating film and firing it in a convection oven at 140 ° C. (or 180 ° C.) for 10 minutes (9 minutes). As a comparative example, after preparing the material part of Table 1, it baked as it was, without passing through an immersion process, and the hamburger of the comparative example 5 was prepared. The baking and heating yield of hamburgers fired at 140 ° C. and 180 ° C. was measured, and the texture and appearance were evaluated. The results are shown in Table 3.

  From the results of Example 2 and Comparative Example 5 in Table 3, not only is the appearance of the baked color and appropriate burnt and aroma imparted by coating with the method of the present invention, but also the yield of the food after baking. As a result, it was found that the succulent and preferred texture and flavor were improved.

Experimental Example 3: Preparation of chicken meatball Weighed according to the recipe for chicken meat ingredients in Table 4 below, and the ingredients were mixed well with a stirrer and subdivided into 30 g. After immersing in the primary solution prepared in step 1 and dropping the excess liquid on the surface, and subsequently immersing in the secondary solution prepared in accordance with the formulation shown in Table 5 below to form a film, the convection oven at 140 ° C for 13 minutes Baked. The baked and heated yield of the resulting chicken meatballs was measured, and the texture and appearance were evaluated. The results are shown in Table 5.

As is apparent from the results in Table 5, the combined use of whey protein, whey protein hydrolyzate, amino acids, and reducing sugar in the coating film of the high molecular weight polysaccharide improves the yield after baking and the film texture. Became soft.

Claims (2)

An edible coating composition comprising a polymeric polysaccharide that forms a gel by reaction with metal ions, a reducing sugar, whey protein, whey protein hydrolyzate, and an amino acid. A method for producing a processed meat product comprising covering the surface of a meat ingredient with the edible coating composition according to claim 1 and baking and heating at 180 ° C or lower.