JP4587649B2 - Processed meat - Google Patents

Description

【００６８】
表１に示すように、実施例１において乳清タンパク質を用いて調製したホイッピング物は気泡がきめ細かく、またそれを使用して調製したソーセージ（実施例１）は、豚脂が入っていないにもかかわらず、豚脂を１０重量部の割合で配合した通常のソーセージ（対照例）と遜色のない程、ソーセージ特有のコクのある風味が認められた。また本発明のソーセージ（実施例１）は豚脂を含まない分カロリーが１９３kcal/100gと、通常のソーセージ（対処例：３２１kcal/100g）と比べてカロリーが４０％もカットされていた。なお、ソーセージのカロリーは、「ウインナーソーセージ３２１kcal/100g」を対照例のソーセージに当てはめてそれを標準とし、五訂日本食品標準成分表に基づいてソーセージの成分及び含有量から割り出して求めた。以上のことから、本発明によれば、通常のソーセージ特有のコクのある風味や肉様感を著しく損なうことなく、カロリーを低減させてなるソーセージが提供できることがわかる。
【００６９】
また、実施例１のソーセージは、良好なソフトな食感を有しており、歯切れがよく、また組織に縮みのない良好な食感のソーセージであった。それに対して比較例１及び２の大豆タンパク質や卵白を使用したホイッピング物を用いて調製したソーセージ（比較例１及び２）は、ソフト感に欠けるか本発明のソーセージよりも有意に劣っており、さらにソーセージ特有の濃くのある風味や肉特有の食感が少なく、食べていて物足りないものであった。
【００７０】
更に、乳清タンパク質を使用したソーセージであっても、起泡しない状態で乳清タンパク質をそのまま配合した比較例４のソーセージはソフト感がなく、また脂肪代替物として乳清タンパク質を配合したゲル状物を用いた比較例５のソーセージはぱさついており、ソーセージの食感とはかけ離れたものであった。
【００７１】
実施例２：ミートボール
（１）ホイッピング物の調製
下記の処方に従ってホイッピング物を調製した。具体的には下記処方のうち、水に乳清タンパク質、増粘多糖類及び澱粉の粉体混合物を加え、万能攪拌機にて216rpm／分で３分間攪拌し、ホイッピング物を調製した。
【００７２】
＜ホイッピング物の処方＞
乳清タンパク質（ミルプロ※ＷＰ＊） ５.０
増粘多糖類（カラギナン；ゲルリッチ※ＮＯ.３＊） ０.３
澱粉（ナショナル78-0148；日本エヌエスシー製） １７.０
水 残 部
合 計 １００.０。
【００７３】
（２）ミートボールの調製
下記の処方に従ってミートボールを調製した。なお、豚ウデ肉及び豚脂は予め３センチ角にカットしてミンサーにて５ｍｍのプレートに通してミンチ状に調製したものを使用した。また玉ねぎは予めみじん切りにしてソテーし、水分量を２０重量％カットし、当初の重量の８０重量％としたものを用いた。具体的には下記の処方に従って原料を混合し、これを１個あたりの重量が１０ｇになるようにボール状に成型して、１５０℃で５分間、油調して、ミートボールを調製した。
【００７４】
＜ミートボール処方＞
豚ウデ肉(５ｍｍφ) ５５.０
別紙ホイップ ２０.０
豚脂(５ｍｍφ) １０.０
玉ねぎ １０.０
生パン粉 ５.０
食塩 ０.４
保存料（サンポリマー※ＮＯ.２０５＊） ０.３
トレハロース ２.０
魚醤（マリナージＭ-1５；エムジーン・マリナージ製） ０.５
ゴマ油 ０.５
調味料（サンライク※スパイスミックス ＪＷ−１＊） ０.５
調味料（サンライク※ポーク ３４１７Ｅ＊） ０.５
調味料（サンライク※アミノベース ＮＡＧ＊） ０.２
ホワイトペパーパウダー ０.１。
【００７５】
得られたミートボールは、軟らかい食感であり、かつミンチ肉の肉感もアップしており、おいしいミートボールであった。
【００７６】
実施例３ ミートボール入りレトルトカレー
下記処方のうちカレー原料以外の原料を水に加え、これを８０℃で１０分間加熱攪拌した。これにカレー原料を加え、攪拌溶解してカレールーを調製した。
【００７７】
＜カレールー処方＞
小麦粉（焙焼小麦粉ＢＦ−Ｂ；千葉製粉製） ５.０
粉末油脂（ＮネオパウダーＭＳ；日本油脂製） ６.０
ココナッツミルクパウダー ３.０
食塩 １.０
スクラロース（サンスイート※ＳＵ−１００＊） ０.０１
Ｌ−グルタミン酸ナトリウム ０.５
生ジンジャーペースト ０.５
生ガーリックペースト ０.５
調味料（サンライク※カレースパイス ＳＶ−３４９４＊） １.０
調味料（サンライク※チキン ＲＰ−１１＊） ０.５
調味料（サンライク※ポーク ３４１７Ｅ＊） ０.３
調味料（サンライク※コウボ ０４０９Ｐ＊） ０.１
カレー原料（カレー ＳＰ−８４１２２＊） ０.０２
水 残 部
合 計 １００.０。
【００７８】
ここで得られたカレールーを用いて、下記処方（１袋分）に従ってレトルトカレー内容物を調製した。なお、玉ねぎは予め角切りして５分間ボイルしたものを、じゃがいも及び人参は共に予め角切りして０.２重量％の乳酸カルシウム水溶液で１０分間ボイルしたものを使用した。これをアルミパウチに充填した後、121℃で20分／１袋、レトルト殺菌してミートボール入りレトルトカレーを調製した。
【００７９】
＜レトルトカレー処方：１袋分＞
カレールー（上記） １０５ｇ
ミートボール３個（実施例２） ３０
玉ねぎ（熱処理済み：角切り） ５
じゃがいも(熱処理済み：角切り) ５
人参 ( 熱処理済み：角切り ) ５
合 計 １５０ｇ。
【００８０】
得られたミートボール入りレトルトカレーは、レトルト殺菌しているにもかかわらず、ミートボールが固くならず軟らかい食感であり、かつミートボールの中にカレーが良く染みこんだおいしいカレーとなった。
【００８１】
実施例４ チキンの冷凍ケーキ(共立て調製品)
下記処方のうち、薄力粉とアーモンドブランチ以外の原料をサイレントカッターに加えて、カッティングしながら品温が１４℃になるように温度を調整しながら練り上げた。なお、鶏ムネ肉は予め３センチ角にカットしてミンサーにて３ｍｍのプレートに通してミンチ状に調製したものを使用した。これに薄力粉とアーモンドブランチを加えて軽く混合してケーキ生地を調製し、これをカップ１個あたり４０ｇとなるように充填した。これをオーブンにて焼成(１８０℃、２５分)した後、急速凍結して、冷凍チキンケーキを調製した。
【００８２】
＜チキンのケーキ処方＞
鶏ムネ肉(皮なし)(３ｍｍφ) ３０.０
食塩 ３.０
乳清タンパク質（ミルプロ※ＷＰ＊） ３.０
乳清タンパク質（ミルプロ※ＬＧ＊） １.０
薄力粉 １０.０
マーガリン ２.０
ハチミツ １.０
スクラロース＊ ０.０３
焼きいもパウダーNO.１６２０９＊ ３.０
シンナモンパウダー ０.０５
アーモンドブランチ(生) ２.０
増粘剤（サンエース※＊） ０.１
香料（ワニラオイル６０＊） ０.１５
香料（アルコールエンハンサーＬNO.68188＊） ０.０５
氷 ４７ . ３２
合 計 １００.０。
【００８３】
実施例５ チキンの冷凍ケーキ(別立て調製品)
実施例４に記載する＜チキンのケーキ処方＞のうち、乳清タンパク質（ミルプロ※ＷＰ: 三栄源エフ・エフ・アイ株式会社）３.０重量部以外の原料を用いて、実施例４と同様にしてケーキ生地を調製した。具体的には、実施例４の＜チキンのケーキ処方＞に記載する原料のうち、乳清タンパク質（ミルプロ※ＷＰ）、薄力粉及びアーモンドブランチ以外の原料をサイレントカッターに配合してカッティングし、最終品温が１４℃になるように温度を調整しながら練り上げた。これに薄力粉とアーモンドブランチを加えて、軽く混合し、ケーキ生地を調製した。なお、実施例４と同様に鶏ムネ肉は予め３センチ角にカットしてミンサーにて３ｍｍのプレートに通してミンチ状に調製したものを使用した。
【００８４】
一方で、下記処方に従ってホイッピング物を調製した。具体的には下記の＜ホイッピング物の処方＞に従って、水に乳清タンパク質及び増粘剤を加え、万能混合攪拌機にて２１６ｒｐｍで２〜３分間かけて攪拌しながらホイップしてホイッピング物を調製した。
【００８５】
前記で調製したケーキ生地１００重量部に上記ホイッピング物２０重量部を軽く混合し、これをカップ１個あたり３０ｇとなるように充填し、をオーブンにて焼成(１８０℃、２５分)した後、急速凍結して、冷凍チキンケーキを調製した。
【００８６】
＜ホイッピング物の処方＞
乳清タンパク質（ミルプロ※ＷＰ＊） １０.０
増粘剤（キサンタンガム；サンエース※＊） ０.２
水 ８９ . ８
合計 １００.０
上記実施例４及び５で調製した冷凍ケーキをそれぞれ電子レンジにて解凍し（５００Ｗ、共立て品１分２０秒／１ヶ、別立て品５０秒／１ヶ）て食べたところ、いずれも冷凍による劣化はなく、ソフトでふわっとしており、空気を含んだような食感であった。これらのケーキは、１００ｇ当たりタンパク質を実施例４（共立て調製品）は１０.９ｇ、実施例５（別立て調製品）は８.７ｇ含んでおり、全く新規なタンパク質入り菓子となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to processed meat products such as sausages and meatballs, which are imparted with a soft texture and maintain or enhance the original taste of processed meat products, and a method for producing the same. In addition, the present invention is a processed meat food with a soft texture, and the original deliciousness of the processed meat food despite being low in calories and reduced in fat compared to the conventional food. The present invention relates to a processed meat product that is maintained or enhanced, and a method for producing the same.
[0002]
Furthermore, the present invention relates to a fat substitute method for processed meat products that is effectively used for producing low-fat or low-calorie processed meat products.
[0003]
[Prior art]
In the past, softening of the texture of various foods has been demanded. In recent years, processed foods such as ham, sausage and meatballs are not different from these trends, and products with a soft texture. Is desired.
[0004]
As methods for imparting a soft feeling to processed meat products, various methods have been proposed for incorporating bubbles in processed meat products. For example, Patent Document 1 and the like have proposed a method for producing aerated meat processed food having a soft and light texture by salting livestock meat, foaming by stirring, molding and heating, Furthermore, it is described that thickening polysaccharides and emulsifiers such as yam, egg white, guar gum and the like can be added as a foaming agent during the stirring. Further, for example, in Patent Document 2, etc., after adding hydrolyzed soybean protein to livestock meat, kneading, whipping and aeration, molding, heating to produce a processed meat product having a soft texture, Furthermore, for example, in Patent Document 3 and the like, after pulverized meat and an enzymatic degradation product of a plant protein (wheat protein, soybean protein) having foaming properties and a polysaccharide mucilage are kneaded, they are molded, heated and softened. It describes that a processed meat food having a texture is produced.
[0005]
However, when plant proteins such as the above-mentioned yam and soy protein (including hydrolyzate) or egg white are used as the foaming agent, it is difficult to stably hold the bubbles in the meat. Specifically, when these components are used as a foaming agent, it is difficult to form a composition containing livestock meat sufficiently, and it is difficult to enclose a sufficient amount of bubbles in these compositions. The stability of the produced bubbles over time is poor, and the desired soft texture cannot be obtained because the bubbles are removed at the stage of processing such as molding or heating. In the case of egg white and wheat, it also includes allergy problems.
[0006]
On the other hand, due to the recent trend of reducing calories, there is a demand for reduced fats in processed meat products, and fat substitutes used in processed processed meat products are also being studied. For example, as a method of substituting a part of fat contained in processed meat foods with a gelled product, a method of substituting a curdlan gelled product (for example, refer to Patent Document 4), a thermogelling substance, milk , A method of substituting with a composition containing at least one of sugar and seaweed extract, gelatin, microbially produced mucilage, galactomannan and glucomannan (see, for example, Patent Document 5) and the like.
[0007]
However, when these fat substitutes are used as fat substitutes, the soft texture that is the object of the present invention cannot be obtained.
[0008]
Therefore, the present inventors reduced the amount of protein and fat to be blended and aerated using the known foaming agent for the purpose of preparing a processed meat product having a soft texture while being low in calories. As a result, it has been found that there is a problem that the deliciousness unique to processed meat foods is reduced and desired processed meat foods preferred by consumers cannot be obtained.
[0009]
[Patent Document 1]
International Publication (WO97 / 14320)
[0010]
[Patent Document 2]
JP-A-2-286059
[0011]
[Patent Document 3]
JP-A-4-190766
[0012]
[Patent Document 4]
Japanese Patent Laid-Open No. 4-131067
[0013]
[Patent Document 5]
Japanese Patent Laid-Open No. 5-284944
[0014]
[Problems to be solved by the invention]
The present invention was developed in view of such circumstances, and while maintaining a soft texture in recent years, while maintaining a soft texture, the original taste of processed livestock meat is maintained or enhanced. The object is to provide processed meat products such as sausages and meatballs. More specifically, the present invention is a processed meat product with a soft texture, and has a low fat content and low calorie compared to a conventional processed meat product, but the original taste of processed meat product. The purpose is to provide processed meat products that are maintained or enhanced.
[0015]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have formulated whey protein in a raw material composition containing livestock meat and subjected to an aeration treatment such as whipping or an aqueous solution containing whey protein. A processed meat product obtained by blending a whipped product prepared by air-treatment with a raw material composition containing livestock meat has a soft texture, and a protein that is blended more than a normal (common) processed livestock meat product Or even when the proportion of fat was reduced, it was found that the original deliciousness of processed meat foods was maintained or enhanced. Furthermore, the present inventors have obtained the above effect by using a specific whey protein having a sodium content of 0.15% by weight or less and a calcium content of 2.5% by weight or more as the whey protein. It has been found that a processed meat product having a good texture and taste especially suitable for the object of the present invention can be obtained. The present invention has been developed based on such knowledge.
[0016]
That is, the present invention includes the following embodiments;
Item 1. Processed livestock meat containing bubbles derived from whey protein.
Item 2. Item 2. The processed meat product according to item 1, wherein the bubbles derived from whey protein are produced by foaming a composition containing whey protein.
Item 3. Whey protein
(1) The sodium content is not more than 0.15% by weight and the calcium content is not less than 2.5% by weight. In addition, the following (2) or (3):
(2) Fat content of 1% by weight or less,
(3) Protein content of 80% by weight or more,
Item 3. The processed livestock meat food according to Item 1 or 2, which comprises at least one of the above.
Item 4. Item 4. The processed meat product according to any one of Items 1 to 3, further comprising a thickening polysaccharide.
Item 5. Item 5. The processed meat product according to item 4, wherein the bubbles derived from whey protein are produced by foaming a composition containing whey protein and a thickening polysaccharide.
Item 6. Item 6. The processed meat product according to any one of Items 1 to 5, wherein the processed livestock meat product is selected from sausages, meatballs, and livestock meat-containing cakes.
Item 7. Item 7. The processed meat product according to any one of Items 1 to 6, wherein the fat content is 15% by weight or less.
Item 8. Mixing whey protein, livestock meat and other raw materials and foaming the mixture, or mixing a whipped product prepared by foaming an aqueous solution containing whey protein with livestock meat and other raw materials Item 8. The livestock meat processed food according to any one of Items 1 to 7, which is produced through the process.
Item 9. A step of mixing whey protein, livestock meat, thickening polysaccharide and other raw materials and foaming the mixture, or whipping prepared by foaming an aqueous solution containing whey protein and thickening polysaccharide, Item 8. The processed meat product according to any one of Items 1 to 7, which is produced through a process of mixing with livestock meat and other raw materials.
[0017]
Item 10. Item 10. The method for producing a processed meat product according to any one of Items 1 to 9, further comprising a step of mixing whey protein, livestock meat and other raw materials, and foaming the mixture.
Item 11. Item 10. The method for producing a processed meat product according to any one of Items 1 to 9, which comprises a step of mixing whey protein, livestock meat, polysaccharide thickener and other raw materials, and foaming the mixture.
Item 12. The method for producing a processed meat product according to any one of claims 1 to 9, comprising a step of mixing a whipped product prepared by foaming an aqueous solution containing whey protein with livestock meat and other raw materials.
Item 13. Item 10. The production of livestock meat processed food according to any one of Items 1 to 9, which comprises a step of mixing a whipped product prepared by foaming an aqueous solution containing whey protein and a thickening polysaccharide with meat and other raw materials. Method.
Item 14. Item 14. The method according to Item 13, wherein the whipping product has a weight of 0.1 to 0.4 weight / volume (g / ml).
[0018]
Item 15. A method for replacing fat in processed meat food, which uses an aerated product derived from whey protein instead of part or all of the fat in preparation of processed meat food.
Item 16. The aerated product derived from whey protein is a whipped product prepared by foaming an aqueous solution containing whey protein, or a mixture of whey protein and livestock meat and other ingredients as required. Item 16. The method for substituting fat for processed livestock meat food according to Item 15, which is air bubbles obtained by foaming.
Item 17. Whey protein
(1) The sodium content is not more than 0.15% by weight and the calcium content is not less than 2.5% by weight. In addition, the following (2) or (3):
(2) Fat content of 1% by weight or less,
(3) Protein content of 80% by weight or more,
Item 17. The method for replacing fat in processed meat products according to item 15 or 16, comprising at least one of the above.
Item 18. The aerated product derived from whey protein is a whipped product prepared by foaming an aqueous solution containing whey protein and thickening polysaccharide, or whey protein, meat and thickening polysaccharide, and if necessary Item 18. The method for replacing fat in processed meat products according to any one of Items 15 to 17, wherein the bubbles are obtained by foaming a mixture with other raw materials.
Item 19. Item 19. The method for replacing fat in processed meat products according to any one of Items 15 to 18, wherein the whipped product has a weight of 0.1 to 0.4 weight / volume (g / ml).
[0019]
DETAILED DESCRIPTION OF THE INVENTION
(1) Livestock meat processed food and production method thereof
Livestock processed foods targeted by the present invention use part or all of meat (meat) suitable for food such as beef, pork, poultry (chicken, duck, etc.), mutton, horse meat, or rabbit meat. Any type of food may be used as long as it is processed. Here, livestock meat (meat) includes not only a lean portion of meat but also a fat portion. Specifically, processed meat products such as sausages and ham; meat dumplings (meatballs, meatballs), hamburger, pate, meat-containing cakes, shish kebab, chicken nuggets, roll cabbage, meat gyoza, meat shumai etc. Listed are all prepared vegetables. Here, the livestock meat-containing cake means a sponge cake containing livestock meat.
[0020]
Above all, ground meat prepared from one or more of the above meats, or food processed and prepared from cut or crushed meat (crushed meat, crushed meat), such as sausages, meat dumplings (meatballs, meatballs) Suitable examples include hamburger, putty, livestock meat-containing cake, shish kebab, roll cabbage, meat gyoza and meat shumai.
[0021]
Furthermore, the preferred processed meat product processed by the present invention is a low-fat processed meat product or a low-calorie processed meat product that has a reduced fat content as compared with a processed live-food product prepared by a conventional method (ordinary method). It is food. Examples of the normal fat content of processed meat foods include, for example, 30 to 40% by weight in the case of sausage and around 16% by weight in the case of meatballs. The preferred processed meat product targeted by the present invention only needs to contain a fat content in a proportion lower than the fat content contained in these ordinary processed meat products. Not limited. Preferably, the processed meat product has a reduced fat content so that the final fat content in the processed processed meat product is 15% by weight or less, more preferably 10% by weight or less. In particular, according to the present invention, a soft texture is imparted to livestock meat processed foods that usually contain much more than 15% by weight, such as the sausage, and the While maintaining the original taste and flavor of food, the fat content can be significantly reduced, and a high caloric reduction effect can be obtained.
[0022]
The present invention provides a soft texture to the above processed meat processed food and maintains the original taste and flavor of the processed processed meat food even when the fat content is reduced, and the method. Providing processed meat products.
[0023]
The processed livestock meat food of the present invention can be obtained by blending air bubbles derived from whey protein into the livestock meat processed food.
[0024]
Here, the whey protein is preferably concentrated and purified using whey derived from milk as a raw material. Examples thereof include whey protein concentrate (WPC) and whey protein isolate (WPI). be able to. Whey used as a raw material is not particularly limited, for example, sweet whey as a by-product during cheese manufacture, acid whey as a by-product during acid casein manufacture, or rennet whey as a by-product during rennet casein manufacture It can be mentioned without. The origin of milk is not particularly limited, and examples thereof include milk from mammals such as cows, goats and sheep, but preferably those derived from cows, that is, milk is preferably used.
[0025]
The method for concentrating and purifying whey is not particularly limited, and operations commonly used in protein purification can be performed singly or in combination of two or more. For example, such operations include extraction methods, salting out methods, centrifugal separation methods, ultrafiltration methods, ultrafiltration methods, reverse osmosis membrane methods, dialysis methods, electrodialysis methods, adsorption separation methods, electrophoresis methods, and Examples include chromatographic methods (ion exchange method, gel filtration method, adsorption separation method (hydrophobic chromatography, hydrophilic chromatography), affinity method, etc.) using various separation principles.
[0026]
In the present invention, as whey protein, the salt balance is preferably 0.15% by weight or less and the calcium content is 2.5% or more by combining one or more of the above operations. What is adjusted (hereinafter, such whey protein is also referred to as “salt balance adjusted whey protein”) can be used. A typical whey protein has a sodium content of 0.5 to 1.5% by weight and a calcium content of 0.5% by weight or less. As can be seen, the salt balance-adjusted whey protein has a salt balance different from that of normal whey protein in sodium content and calcium content.
[0027]
Here, the smaller the sodium of the salt balance-adjusted whey protein, the better. The lower limit value may be 0% by weight. The sodium content is usually selected from the range of 0.0001 (1 ppm) to 0.15% by weight, preferably 0.0001 to 0.1% by weight. Moreover, as preferable calcium content of salt balance adjustment whey protein, 2.5 to 10 weight%, More preferably, 3 to 4 weight% can be mentioned. Further, such a salt balance-adjusted whey protein may contain potassium as a salt, and an upper limit value thereof may be 0.5% by weight. However, potassium is preferably as small as sodium, and the lower limit thereof is 0% by weight. The potassium content can usually be selected from the range of 0.0001 (1 ppm) to 0.5% by weight.
[0028]
Such a salt-balanced whey protein has good foaming properties due to the low sodium content or the total amount of sodium and potassium as described above, and the bubbles formed due to the high calcium content. Can be more suitably used as the whey protein of the present invention in that it has excellent temporal stability.
[0029]
In addition, the whey protein used in the present invention preferably has the above-described salt balance and has a fat content of 1% by weight or less from the viewpoint of foamability and foam stability. Protein is also referred to as “salt / fat adjusted whey protein”). Since the fat content of general whey protein is 3 to 10% by weight, such whey protein is different from ordinary whey protein in terms of fat content in addition to the above salt balance. Here, the smaller the fat content, the better. The lower limit thereof may be 0% by weight. More preferable fat content is 0.0001 (1 ppm) to 1% by weight.
[0030]
Furthermore, the whey protein used in the present invention preferably has the above-mentioned salt balance and further contains protein in a proportion of 80% by weight or more from the viewpoint of foamability and foam stability (note that such milk Whey protein is also called “salt / protein-modified whey protein”). More preferably, the protein is contained in a proportion of 80 to 95.85% by weight of protein in 100% by weight of whey protein. Such whey protein may further have a fat content of 1% by weight or less as described above, more preferably 0.0001 (1 ppm) to 1% by weight. Also called “minorized whey protein”).
[0031]
Such “salt balance adjusted whey protein” (including “salt / fat adjusted whey protein”, “salt / protein adjusted whey protein” and “salt / protein / fat adjusted whey protein”) is obtained from milk. Whey prepared from milk so that the whey prepared is provided with the salt balance, or in addition to the salt balance, and further provided with at least one of the fat content and the protein content. Whey) can be prepared by concentrating and purifying using the conventional methods described above. In addition, after concentration and purification, various salts, fats, or proteins are added or removed so as to have the above-mentioned salt balance, or to have at least one of the above-described fat content and protein content in addition to the above-mentioned salt balance. Can also be prepared. In addition, as this whey protein, what was adjusted so that it might become the range of pH 6-12, especially pH 9-11 can be used suitably.
[0032]
Air bubbles derived from the whey protein can be generated by foaming a composition containing whey protein.
[0033]
The processed livestock meat food of the present invention can be obtained by blending air bubbles derived from whey protein into the livestock meat processed food. That is, the processed meat product of the present invention contains the whey protein as a raw material, and is prepared so as to have bubbles derived from the whey protein. Specifically, the processed livestock meat product is prepared by the operation (1) of mixing the above-mentioned whey protein with some or all of various raw materials including the livestock meat constituting the processed livestock meat product to contain bubbles. A process including simply “aeration operation” or “aeration process” in the specification, or (2) preparing a so-called whipped product by adding bubbles to the aqueous solution containing the whey protein, It can be prepared through a process of mixing with various raw materials such as livestock meat constituting the processed food.
[0034]
In the case of the above method (1), the ratio of whey protein to be mixed with various raw materials including livestock meat constituting the processed meat food is usually at least 0.5% by weight of whey protein in the processed meat food. Can be mentioned. When the blending amount of whey protein is extremely less than 0.5% by weight, the foaming property is lowered and sufficient bubbles cannot be obtained. The ratio is preferably 1% by weight or more. In addition, the upper limit of the mixing ratio of whey protein is not particularly limited from the viewpoints of foamability and bubble stability. However, from the point of flavor, it is preferable to adjust so that whey protein may be contained in a finally processed livestock meat processed food at a ratio of 30% by weight or less, preferably 20% by weight or less. When the blending ratio of whey protein exceeds 30% by weight, the flavor of milk tends to be too strong, and it may not be preferable depending on the type of food.
[0035]
In the method of (2) above, the whipping product is prepared by preparing a whey protein-containing aqueous solution by adding cold water or water to the whey protein, followed by whipping operations such as stirring, foaming and shaking (“ It can be carried out by including bubbles by “aeration operation”, “aeration treatment”) or the like. The ratio of the whey protein contained in the whey protein-containing aqueous solution used in this case is usually at least 3% by weight. When the mixing ratio of whey protein is extremely less than 3% by weight, the foamability of the whipped product tends to be lowered. The ratio is preferably 5% by weight or more. On the other hand, the upper limit of the ratio of the whey protein contained in the whey protein-containing aqueous solution is not particularly limited from the viewpoint of foamability and bubble stability. However, as in the case of the method (1), from the point of flavor, the proportion of whey protein contained in the final processed livestock meat processed food is 30% by weight or less, preferably 20% by weight or less. It is preferable to adjust so that it becomes. The ratio of the whipped product to be mixed with various raw materials including the livestock meat constituting the processed livestock meat is the same as in the method (1), with the whey protein being at least 0.5 wt.% In the final livestock meat processed food. %, Preferably 1% by weight or more.
[0036]
The whipped product prepared in the case of (2) is, for example, a weight (g) {weight (g) / volume (ml)} per ml of whey protein-containing aqueous solution of 0.1 to 0.4 ( It is preferable to control and adjust the aeration operation so as to be in the range of g / ml). As the value becomes smaller than 0.1 (g / ml), the stability of the bubbles in the whipped product tends to decrease, and when it is larger than 0.4, the whipped product does not contain bubbles sufficiently. The soft feeling of the texture of the aerated livestock meat processed food finally prepared tends to be low.
[0037]
The raw material which comprises the said processed meat processed food, or the said whipped thing can mix | blend a thickening polysaccharide as components other than whey protein. Furthermore, as long as the effect of the present invention is not impaired, any of starch, emulsifier, seasoning, flavoring, coloring agent, sweetener, sour agent, baking powder, skim milk powder, shelf life improver, preservative, antioxidant, etc. May be included. The compounding of the thickening polysaccharide is useful for preparing a processed meat product having a softer texture by improving the foaming effect and the bubble stabilizing effect of the whey protein.
[0038]
Here, thickening polysaccharides include guar gum, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, Examples thereof include carboxymethyl cellulose (CMC) or a sodium salt thereof, microcrystalline cellulose, and far celerane. These may be used alone or in any combination of two or more. Preferred thickening polysaccharides are suitable thickening polysaccharides that are particularly excellent in the bubble stabilizing effect obtained by using in combination with whey protein, and dissolve in water without heating. Examples of such include guar gum, xanthan gum, and water-soluble carrageenan.
[0039]
When whey protein and thickened polysaccharide are used in combination, the processed meat product of the present invention is (a) the whey protein and thickened polysaccharide, a part of other raw materials constituting the processed meat product food including meat. Or a method of mixing and mixing with all, (b) preparing a whipped product by aeration treatment of the aqueous solution containing the whey protein and the thickening polysaccharide, and constituting the meat and other processed meat processed foods A method of mixing with various raw materials to be prepared, (c) preparing an whipped product by aeration treatment of the aqueous solution containing the whey protein, and mixing this with various raw materials of livestock meat and processed meat products containing thickening polysaccharides It can be prepared by a method or the like. The method (a) and (b) are preferred, and the method (b) is more preferred.
[0040]
In this case, the blending ratio of the thickening polysaccharide varies depending on the type of thickening polysaccharide used or the difference in texture required for the final processed meat product, but cannot be specified unconditionally. A range of usually 0.01 to 10% by weight, preferably 0.02 to 5% by weight, more preferably 0.03 to 3% by weight in 100% by weight of the processed food can be exemplified. As long as this is the case, the content of the thickening polysaccharide in the whipped product used in the case of the method (b) is not particularly limited, but the thickening polysaccharide contained in the aqueous solution containing the whey protein and the thickening polysaccharide is not limited. As a ratio of a viscous polysaccharide, 0.01 to 10 weight% normally, Preferably it is 0.05 to 5 weight%, More preferably, 0.1 to 0.5 weight% can be mentioned.
[0041]
In the present invention, the operation of containing bubbles (aeration operation, aeration treatment) is not particularly limited as long as it results in bubbles entering the processed meat product or whipped product. For example, various conventional stirrers (whippers) A beader, a mixer, a cutting machine, etc.) to stir the object so as to embrace the bubbles, or to stir the object while blowing bubbles, a method to foam the object using various whisks, A method of shaking the container containing the object can be arbitrarily used.
[0042]
In addition to the above steps, the processed livestock meat food of the present invention can be prepared by processing according to conventional processing methods used for the production of these foods according to the type and use of each livestock meat processed food. As the processing method, for example, one or two or more treatments selected from refrigeration, freezing, boiling (boiling), steaming, baking, oil-like (frying), drying and smoke after forming the above-mentioned treatment A method can be mentioned.
[0043]
For example, if the processed meat food is sausage, it can be prepared by the following method:
(1) Clean raw meat (pork edible meat, etc.) (remove streaks, lymph, small bones, coating ink, hair, etc.) and cut into small pieces (for example, cut into about 3 cm square).
(2) Salt the above minced raw material meat [For example, add about 1.5 to 2% by weight of salting agent (salt, coloring agent) to the raw meat, mix and soak overnight in the refrigerator. ].
(3) Draw meat. Specifically, the raw meat is passed through a plate of about 3 to 5 mm with mincer to make minced meat.
(4) Knead meat. Specifically, while cutting the raw meat with a high-speed cutter, add raw materials such as ice, phosphate, spices and seasonings, then add starch, knead at high speed, and separately prepared. Mix whipping material. The kneading temperature is generally about 14 ° C. As described above, the whipped product can be prepared by subjecting a whey protein-containing aqueous solution prepared by mixing whey protein, water, and, if necessary, a thickening polysaccharide further to aeration.
(5) Fill the casing with the above kneaded and mixed whipped meat, and form by ligation. Here, as the casing, known casings such as stuffer, natural intestine (cattle intestine, porcine intestine, sheep intestine, stomach or esophagus), cellulose casing, collagen casing, and vinylidene chloride can be arbitrarily used. However, for the purpose of preparing a sausage with a soft texture, it is preferable to use a soft casing, such as a sheep intestine softened by an enzyme treatment, as the casing skin and packaging material used for filling.
(6) Smoke. Specifically, drying and heating (steam) are performed in a smoke house. Although the conditions vary depending on the thickness of the casing, heating at a center temperature of 63 ° C. for 30 minutes or more is usually required.
(7) Cool down.
[0044]
When the processed meat food is a meatball, it can be prepared by the following method:
(1) Clean raw meat (pork edible meat, etc.) (remove streaks, lymph, small bones, coating ink, hair, etc.) and cut into small pieces (for example, cut into about 3 cm square).
(2) Draw the above minced raw meat. Specifically, the raw meat is passed through a plate of about 3 to 5 mm with mincer to make minced meat.
{Circle around (3)} Mix other ingredients (for example, chopped vegetables such as onions) and seasonings to the minced meat obtained and mix. Here, an aeration process can be performed together. One of the following two methods can be employed as the aeration process.
1) In addition to the above-mentioned other ingredients and seasonings, whey protein is blended with the obtained minced meat and mixed with air using a universal mixing stirrer (co-standing method).
2) In addition to the above-mentioned other ingredients and seasonings, a separately prepared whipped product is blended into the obtained minced meat and mixed (separate method). As described above, the whipped product can be prepared by subjecting a whey protein-containing aqueous solution prepared by mixing whey protein, water, and, if necessary, a thickening polysaccharide further to aeration.
(4) Mold and make oil.
[0045]
In addition, when the processed meat-containing food is a livestock meat-containing cake, it can be prepared by the following (1) side-standing method and (2) separate-side method:
(1) How to stand up
(1) Mixing raw materials other than thin flour, including livestock meat (preliminarily minced with mincer) and whey protein, and mixing the mixture with air while cutting with a silent cutter, etc. increases the product temperature. Knead while adjusting the temperature so that it is not too high (for example, if it is chicken cake, it does not exceed 14 ° C.).
(2) Add weak flour to (1), mix gently, and mold.
(3) Bake in an oven. In addition, when carrying out frozen storage, it can also freeze rapidly at -38 degreeC then.
[0046]
(2) Separate method
▲ 1) Cut raw materials other than whey protein and thin flour into meat (preliminarily minced with mincer etc.) with a silent cutter, etc. Knead while adjusting the temperature (do not exceed 14 ° C if present).
(2) Add weak flour to (1) and mix gently to prepare cake dough.
(3) Separately, a whey protein and a thickening agent such as a thickening polysaccharide were added to water, and the mixture was stirred with a universal mixing stirrer and subjected to an aeration treatment to prepare a whipped product.
(4) The cake dough of (2) and the whipped product of (3) are mixed, molded and baked in an oven. In addition, in the case of freezing storage, it is rapidly frozen at -38 ° C. in the case of freezing storage.
[0047]
(2) Alternative method of fat
The present invention further provides a method for replacing fat in processed meat products. The method can be carried out by substituting part or all of the fat content of the processed meat food product with an aerated product derived from whey protein. Here, as the aerated product (fat substitute) derived from whey protein, (1) a whipped product prepared by foaming an aqueous solution containing whey protein, or (2) whey protein and livestock meat, In addition, if necessary, there may be mentioned bubbles obtained by foaming a mixture with other raw materials.
[0048]
Examples of the whey protein used herein include those concentrated and purified using whey as a raw material as described above, preferably “salt balance-adjusted whey protein” described above, more preferably “salt / "Fat adjusted whey protein", "Salt / protein adjusted whey protein" or "Salt / protein / fat adjusted whey protein".
[0049]
Preferred examples of the aerated product (fat substitute) derived from whey protein include the above whipped product. The method for preparing the whipped product (including the blending ratio of whey protein) is as described in detail in (1). By controlling the aeration operation on the whey protein-containing aqueous solution, the weight (g ) {Weight (g) / Volume (ml)} is preferably adjusted so as to be 0.1 to 0.4 (g / ml). In addition, as described in (1), a thickening polysaccharide can be mix | blended with whey protein containing aqueous solution.
[0050]
In addition, when using a foam obtained by foaming a mixture of whey protein and livestock meat and, if necessary, other raw materials, as an aerated product (fat substitute) derived from whey protein, The foaming method and the blending ratio of whey protein are also as described in (1). As described in (1), a thickening polysaccharide can also be mix | blended with the said mixture.
[0051]
The aerated product (fat substitute) derived from the whey protein can be used in place of part or all of the fat content that is usually blended in processed meat foods in the production of processed meat products. In addition, although the usage-amount of this fat substitute changes with kinds of the livestock processed food made into object, and cannot be uniquely determined, the fat content contained in livestock meat processed food is 0 to 15 weight%, Preferably 0 to Mention may be made of the amount of fat that can be supplemented / replenished with the fat content reduced to the range of 10% by weight.
[0052]
More specifically, in any of the above methods (1) and (2), the ratio of the aerated product (fat substitute) to be mixed with the processed meat food is 0 in terms of the ratio of whey protein. A ratio of 0.5% by weight or more, preferably 1% by weight or more can be mentioned. In addition, although the upper limit of the mixing ratio of whey protein is not particularly limited from the effect of the present invention, a ratio of 30% by weight or less, preferably 20% by weight or less can be given from the viewpoint of food flavor.
[0053]
The method for replacing fat of processed meat processed food of the present invention is a normal method, except that in the method of manufacturing processed meat processed food, a part or all of the fat mixed in the processed processed meat food is replaced with an aerated product derived from whey protein. This can be carried out by producing a processed livestock meat food according to the above method, and the details can follow the method described in the above (1) and the examples described later.
[0054]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the livestock meat processed food which has a soft food texture can be provided.
Furthermore, according to the present invention, the processed meat product has a soft texture, and the fat content is reduced while the fat content is reduced as compared with general-purpose processed meat products prepared by a conventional method (ordinary method). It is possible to provide a processed meat product that has a peculiar taste unique to processed meat products that are not general-purpose and processed food products that are not inferior. In particular, the processed livestock meat food provided in the present invention is useful as a low calorie processed meat food because it can reduce the fat content used in the conventional processed meat food to about 15% by weight or less.
[0055]
Moreover, according to the fat substitute method of the present invention, the processed meat product has a soft texture, and the above-mentioned low-calorie processed meat product has a reduced fat content compared to a regular (ordinary method) processed meat product. Food can be provided. Moreover, according to the fat substitute method, it is possible to provide a low-calorie processed meat food that has a deliciousness characteristic of a processed meat product that does not reduce fat and does not reduce the fat content. it can.
[0056]
【Example】
Hereinafter, the contents of the present invention will be specifically described with reference to the following examples and comparative examples. However, the present invention is not limited to these. In the formula, unless otherwise specified, the unit means part by weight. In addition, the product marked with * in the text indicates that it is a product made by San-Ei Gen FFI Co., Ltd. The name marked with * in the text is a registered trademark of San-Ei Gen FFI Co., Ltd. It shows that. In addition, the whey protein (Mirpro * WP: Saneigen FFI Co., Ltd.) used in the following formulation has a sodium content of 0.06% by weight, a calcium content of 3.5% by weight, and a potassium content of: It is a whey protein having 0.03% by weight, a fat content of 0.9% by weight, and a protein content of 80% by weight, and whey protein (Mirpro * LG: manufactured by Saneigen FFI Co., Ltd.) A whey protein having a sodium content of 0.16% by weight, a calcium content of 0.5% by weight, a potassium content of 0.49% by weight, a fat content of 3.6% by weight and a protein content of 76.7% by weight.
[0057]
Example 1    sausage
(1) Preparation of whipped product
A whipped product was prepared according to the following recipe. Specifically, according to the following formula, first add a powder mixture of whey protein and thickening polysaccharide to water, whip while rotating with a silent cutter (216 rpm / min for 5 minutes), then add starch The mixture was further mixed while cutting to prepare a whipped product.
[0058]
<Prescription of whipping>
Whey protein (Mirpro * WP *) 7.0
Thickening polysaccharide (carrageenan; gel rich * NO.3 *) 0.3
Starch (National 78-0148: NSC Japan) 17.0
water The rest
Total 100.0.
[0059]
(2) Preparation of sausage
Sausages were prepared according to the following recipe. As the livestock meat, pork urine was cut into 3 cm square and passed through a 5 mm plate with a mincer to prepare a mince. Specifically, first, in the following formulation, raw materials other than the whipped product prepared in the above (1) are sequentially added and cut with a silent cutter (216 rpm / min for 5 minutes), and then in the above (1). The prepared whipping product was added and further cutting was performed. Kneading while adjusting the temperature to 14 ℃ while cutting, filling this into sheep intestine (casing softened by enzyme treatment), heating (drying: 50 ℃ for 30 minutes, smoke: 60 ℃ 15 minutes and steam: heated at 80 ° C. until the center temperature reached 70 ° C.) to obtain a sausage.
[0060]
<Sausage prescription>
Pork Ude (5mmφ) 60.0
The above whipping product 30.0
Ice water 10.0
Salt 1.8
Polymerized phosphate 0.3
Sodium L-ascorbate 0.08
Sodium nitrite 0.012
Sodium L-glutamate 0.1
Sugar 0.1
Seasoning (Sunlike * Spice Mix SW-1 *) 0.5
Seasoning (Sunlike * pork extract 3416E *) 0.3
Preservative (Sankipro * NO.9 *) 0.8.
[0061]
Comparative Example 1
Among the sausage formulations described in Example 1 above, the same formulation and production method as described above were used except that 30 parts by weight of whipped product made of soy protein was used instead of 30 parts by weight of whipped product made of whey protein. A sausage was prepared. In addition, as a whipped product made of soy protein, 7 parts by weight of soy protein is used in place of 7 parts by weight of whey protein (Mirpro * WP *) in <Prescription of whipped product> described in (1) of Example 1 In the same manner, a product prepared by whipping was used.
[0062]
Comparative Example 2
Of the sausage formulation described in Example 1 above, in place of 30 parts by weight of the whipped product made of whey protein, except for using 30 parts by weight of the whipped product made of egg white, using the same formulation and production method as described above, Sausages were prepared. As an egg white whipped product, 7 parts by weight of egg white powder is used in place of 7 parts by weight of whey protein (Mirpro * WP *) in <Prescription of whipped product> described in (1) of Example 1. Similarly, the same whipping treatment was used.
[0063]
Comparative Example 3
The sausage formulation described in Example 1 above, except that 30 parts by weight of a gel-like product prepared using whey protein and carrageenan was used instead of 30 parts by weight of a whipped product (product of whey protein). Sausages were prepared using the same formulation and manufacturing method. In addition, the said gel-like thing used what was prepared by the following method:
<Preparation of gel-like material>
Add 0.8 parts by weight of kappa carrageenan, 5 parts by weight of skim milk powder and 5 parts by weight of reduced starch saccharified product to water, and stir at 85 ° C. for 10 minutes, and then cool to 60 ° C. To this, 7.5 parts by weight of whey protein (Mirpro * LG *) is added and stirred at 40-50 ° C. for 5 minutes. The obtained solution is filled in a heat-resistant casing bag, kept in a thermostatic bath at 90 to 95 ° C. for 60 minutes, then cooled, and left to stand in a refrigerator at 5 to 7 ° C. for 20 hours to solidify (gelation). Let The obtained solidified product is passed through a mincing machine (5 mm) to form a minched shape (gel-like material).
[0064]
Comparative Example 4
In the sausage formulation described in Example 1 above, instead of 30 parts by weight of the whipped product, 18 parts by weight of pork urine (5 mmφ) (total weight of pork urine: 78 parts by weight), 10 parts by weight of pork fat, and Sausages were prepared using the same formulation and production method as above except that 2 parts by weight of whey protein was added.
[0065]
Control example
Of the sausage formulation described in Example 1 above, instead of 30 parts by weight of the whipped product, 20 parts by weight of pork urine (5 mmφ) (total weight of pork urine: 80 parts by weight) and 10 parts by weight of pork fat are used. A sausage was prepared using the same formulation and production method as described above except that.
[0066]
Table 1 shows the results of comparing the textures of the sausages prepared in Example 1, Comparative Examples 1 to 4 and the control example.
[0067]
[Table 1]

[0068]
As shown in Table 1, the whipped product prepared using whey protein in Example 1 has fine bubbles, and the sausage prepared using the same (Example 1) also contains no pork fat. Regardless, a sausage-rich flavor that is not inferior to the usual sausage (control example) formulated with 10 parts by weight of pork fat was recognized. Further, the sausage of the present invention (Example 1) had a calorie content of 193 kcal / 100 g, which does not contain pork fat, and was cut by 40% compared with a normal sausage (coping example: 321 kcal / 100 g). The calorie of the sausage was determined by applying “Wiener sausage 321 kcal / 100 g” to the sausage of the control example and using it as a standard, and calculating it from the components and content of the sausage based on the 5th edition Japanese food standard composition table. From the above, it can be seen that according to the present invention, a sausage with reduced calories can be provided without significantly impairing the rich flavor and meat-like feeling typical of normal sausages.
[0069]
In addition, the sausage of Example 1 had a good soft texture, was crisp, and had a good texture with no shrinkage in the tissue. On the other hand, the sausages (Comparative Examples 1 and 2) prepared using the whipped products using the soy protein and egg white of Comparative Examples 1 and 2 lack the soft feeling or are significantly inferior to the sausage of the present invention. In addition, the sausage-rich flavor and meat-specific texture were few, and it was unsatisfactory to eat.
[0070]
Furthermore, even if it is a sausage using whey protein, the sausage of the comparative example 4 which mix | blended whey protein as it was in the state which does not foam does not have a soft feeling, and is the gel form which mix | blended whey protein as a fat substitute The sausage of the comparative example 5 which used the thing was crispy, and it was far from the texture of the sausage.
[0071]
Example 2:meatball
(1) Preparation of whipped product
A whipped product was prepared according to the following recipe. Specifically, among the following formulations, a powder mixture of whey protein, thickening polysaccharide and starch was added to water and stirred for 3 minutes at 216 rpm / min with a universal stirrer to prepare a whipped product.
[0072]
<Prescription of whipping>
Whey protein (Mirpro * WP *) 5.0
Thickening polysaccharide (carrageenan; gel rich * NO.3 *) 0.3
Starch (National 78-0148; manufactured by NSC Japan) 17.0
Water balance
Total 100.0.
[0073]
(2) Preparation of meatballs
A meatball was prepared according to the following formulation. In addition, the pork urine meat and pork fat used what was cut in 3 cm square beforehand, and let it pass through a 5 mm plate with Mincer, and was prepared in the shape of mince. The onions were chopped and sauteed in advance, and the water content was cut by 20% by weight to obtain 80% by weight of the initial weight. Specifically, the raw materials were mixed according to the following formulation, formed into a ball shape so that the weight per piece was 10 g, and oiled at 150 ° C. for 5 minutes to prepare meat balls.
[0074]
<Meatball prescription>
Pork Ude (5mmφ) 55.0
Attached sheet whip 20.0
Pork fat (5mmφ) 10.0
Onion 10.0
Raw bread crumbs 5.0
Salt 0.4
Preservative (Sun polymer * NO.205 *) 0.3
Trehalose 2.0
Fish sauce (Marinage M-15; made by Mgene Marineage) 0.5
Sesame oil 0.5
Seasoning (Sunlike * Spice Mix JW-1 *) 0.5
Seasoning (Sunlike * pork 3417E *) 0.5
Seasoning (Sunlike * Amino Base NAG *) 0.2
White pepper powder 0.1.
[0075]
The obtained meatballs had a soft texture, and the fleshiness of minced meat was also improved, so that the meatballs were delicious.
[0076]
Example 3  Retort curry with meatballs
In the following formulation, raw materials other than the curry raw material were added to water, and this was heated and stirred at 80 ° C. for 10 minutes. Curry raw material was added to this, and stirred and dissolved to prepare curry roux.
[0077]
<Carreru prescription>
Wheat flour (roasted flour BF-B; manufactured by Chiba Milling) 5.0
Powdered fats and oils (N Neopowder MS; made by Nippon Oils and Fats) 6.0
Coconut milk powder 3.0
Salt 1.0
Sucralose (Sun Sweet * SU-100 *) 0.01
Sodium L-glutamate 0.5
Raw ginger paste 0.5
Raw garlic paste 0.5
Seasoning (Sunlike * Curry Spice SV-3494 *) 1.0
Seasoning (Sunlike * Chicken RP-11 *) 0.5
Seasoning (Sunlike * pork 3417E *) 0.3
Seasoning (Sanraiku * Koubo 0409P *) 0.1
Curry raw material (curry SP-84122 *) 0.02
water The rest
Total 100.0.
[0078]
The curry roux obtained here was used to prepare retort curry contents according to the following prescription (for one bag). The onions were cut in advance and boiled for 5 minutes, and the potatoes and carrots were cut in advance and boiled for 10 minutes with a 0.2% by weight calcium lactate aqueous solution. This was filled in an aluminum pouch and then sterilized by retort at 121 ° C. for 20 minutes / bag to prepare a retort curry containing meatballs.
[0079]
<Retort curry recipe: 1 bag>
Carrero (above) 105g
3 meatballs (Example 2) 30
Onion (heat-treated: cut into squares) 5
Potatoes (heat-treated: cut into squares) 5
carrot ( Heat-treated: Square cut ) 5
Total 150g.
[0080]
Although the obtained retort curry with meatballs was sterilized by retort, the meatballs did not become hard and had a soft texture, and the meatballs became a delicious curry with good curry.
[0081]
Example 4    Chicken frozen cake (co-standing preparation)
In the following formulation, raw materials other than the flour and almond branch were added to the silent cutter and kneaded while cutting while adjusting the temperature so that the product temperature was 14 ° C. The chicken fillet was cut into a 3 cm square and passed through a 3 mm plate with a mincer and prepared in a minced shape. Soft flour and almond branch were added to this and lightly mixed to prepare a cake dough, which was filled to 40 g per cup. This was baked in an oven (180 ° C., 25 minutes) and then quickly frozen to prepare a frozen chicken cake.
[0082]
<Chicken cake recipe>
Chicken fillet (without skin) (3mmφ) 30.0
Salt 3.0
Whey protein (Mirpro * WP *) 3.0
Whey protein (Mirpro * LG *) 1.0
Soft flour 10.0
Margarine 2.0
Honey 1.0
Sucralose * 0.03
Grilled potato powder NO.16209 * 3.0
Cinnamon powder 0.05
Almond branch (raw) 2.0
Thickener (San Ace **) 0.1
Fragrance (vanilla oil 60 *) 0.15
Fragrance (alcohol enhancer LNO.68188 *) 0.05
ice 47 . 32
Total 100.0.
[0083]
Example 5  Chicken frozen cake (separate preparation)
Of the <Chicken cake formula> described in Example 4, whey protein (Mirpro * WP: Saneigen FFI Co., Ltd.) is used in the same manner as in Example 4 using raw materials other than 3.0 parts by weight. A cake dough was prepared. Specifically, among the raw materials described in <Chicken Cake Formulation> of Example 4, raw materials other than whey protein (Mirpro * WP), soft flour and almond branch are blended into a silent cutter and cut into a final product. It knead | mixed adjusting temperature so that temperature might be 14 degreeC. Soft flour and almond branch were added to this and lightly mixed to prepare a cake dough. In addition, like Example 4, the chicken fillet was cut into a 3 cm square and passed through a 3 mm plate with a mincer and prepared in a minced shape.
[0084]
On the other hand, a whipped product was prepared according to the following formulation. Specifically, whey protein and thickener were added to water in accordance with the following <Whipping product formulation>, and whipped with a universal mixing stirrer at 216 rpm for 2-3 minutes to prepare a whipped product. .
[0085]
After lightly mixing 20 parts by weight of the above whipped product with 100 parts by weight of the cake dough prepared above, this was filled to 30 g per cup, and baked in an oven (180 ° C., 25 minutes), A frozen chicken cake was prepared by quick freezing.
[0086]
<Prescription of whipping>
Whey protein (Mirpro * WP *) 10.0
Thickener (xanthan gum; san ace **) 0.2
Water 89 . 8
Total 100.0
When the frozen cakes prepared in Examples 4 and 5 were each thawed in a microwave oven (500 W, 1 minute 20 seconds / one piece, 50 seconds / 1 piece separately), both were frozen. There was no deterioration due to, and it was soft and fluffy. These cakes contained 10.9 g of protein per 100 g of Example 4 (co-prepared preparation) and 8.7 g of Example 5 (separate preparation), and became completely new confectionery with protein.

Claims (10)

The whipping was prepared by foaming the aqueous solution containing whey protein, a manufacturing method of processed meat foods comprising the step of mixing with meat processed food of raw materials. Whey protein
(1) The sodium content is not more than 0.15% by weight and the calcium content is not less than 2.5% by weight. In addition, the following (2) or (3):
(2) Fat content of 1% by weight or less,
(3) Protein content of 80% by weight or more,
The manufacturing method according to claim 1, comprising at least one of the following. The process according to claim 1 or 2 before Symbol whipping was additionally contains thickening polysaccharides. The production method according to any one of claims 1 to 3 , wherein the processed livestock meat is selected from sausages, meatballs, and livestock meat-containing cakes. The manufacturing method as described in any one of Claims 1 thru | or 4 which uses what has 0.1-0.4 weight / volume (g / ml) as said whipping thing. Processed livestock meat produced by the production method according to any one of claims 1 to 5 . The processed meat product according to claim 6 , wherein the fat content is 15% by weight or less. In the preparation of processed meat foods, an aerated product derived from whey protein that uses aerated product derived from whey protein instead of part or all of the fat content, wherein the aerated product derived from whey protein, Ru whipping thereof der prepared by foaming the aqueous solution containing whey protein, methods. Whey protein
(1) The sodium content is not more than 0.15% by weight and the calcium content is not less than 2.5% by weight. In addition, the following (2) or (3):
(2) Fat content of 1% by weight or less,
(3) Protein content of 80% by weight or more,
The method for replacing fat of processed meat products food according to claim 8 , comprising at least one of the above. The method for replacing fat of processed meat products food according to claim 8 or 9 , wherein the aerated product derived from whey protein is a whipped product prepared by bubbling an aqueous solution containing whey protein and thickening polysaccharide.