JPS62248470A - Production of meat paste product - Google Patents

Abstract

PURPOSE:To obtain the titled product having elasticity, water retention characteristics and integrity and hardly aging, by adding esterified starch such as starch acetate which is prepared by action of vinyl acetate and specific degree of substitution to animal meat paste product and fish meat paste product. CONSTITUTION:At least one esterified starch consisting of starch acetate prepared by treating starch with vinyl acetate having 0.005-0.3, preferably 0.01-0.2 deg. of substitution (D.S.), starch phosphate, sodium starch octenylsuccinate and ammonium starch octenylsuccinate is added to animal meat or fish meat preserved with salt in a solution of salt, the animal meat or fish meat is further blended with a smoking solution, spice, etc., by a mixer, cased, boiled in hot water and cooled with water to give the aimed meat paste product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing meat and fish paste products characterized by adding esterified starch having a degree of substitution (D, S,) of o, o o s to 0°3. The purpose of this method is to industrially advantageously produce a meat paste product that has excellent elasticity, water retention, and binding properties and is resistant to aging.

Conventionally, in the production of meat products such as pressed hams and sausages using livestock and fish meat, starch and the like have been added for the purpose of increasing elasticity, water retention and binding properties. The amount of starch added is 5% to the meat paste product.
Although it is less than %, it accounts for a relatively large proportion, so
The physical behavior of the added starch in the meat paste product, such as the starch's gelatinization initiation temperature, degree of swelling, viscosity, aging property, etc., has a great influence on the properties of the meat paste product.For example, potato starch, tfI starch When flour, wheat starch, cornstarch, etc. are used, they are affected by the 2-3% salt contained in meat paste products, and the gelatinization start temperature is 10-15°C higher than that in distilled water. The temperature will be 70-85℃. However, when producing meat paste products, the boiling process is usually performed at a temperature of 70 to 80°C and a temperature of 0.5 to 2.
Since this is carried out for 5 hours, there is almost no difference between the gelatinization start temperature and the starch particles cannot be sufficiently swollen in the meat paste product. During the gelatinization process, starch absorbs surrounding moisture and swells, retaining a certain amount of moisture within the starch particles.
The swelling power of starch is the binding power of sausages.

It is involved in elasticity, but if the starch is not completely swollen, it will not be able to absorb enough moisture from the mountain.

Moreover, since the starch is in a semi-gelatinized state without being heated to a sufficient temperature for gelatinization, the starch ages and releases even the slightest amount of water it has absorbed. As a result, free water in the meat tissue increases due to an increase in moisture between starch particles, and the meat paste itself loses its elasticity and cohesiveness, resulting in deterioration of texture and loss of freshness.

Boiling at a temperature higher than the above temperature, e.g. 80-85
It may be possible to carry out the process at ℃, but at such temperatures the protein, which is the main component of meat paste products, coagulates and releases water, so even if the &0 flour is completely swollen, there is still free water that cannot be absorbed. will exist. Furthermore, the quality of the meat paste product deteriorates due to the fat in the meat being eluted and the meat tissue being thermally hardened and shrunk.

In addition, fish hams and sausages are normally boiled at about 80°C because there is no leakage of fat, etc. However, when using unprocessed raw material starch such as corn starch or potato starch, gelatinized starch As time passes, the tissue releases water again and returns to its original raw state. In other words, it ages, the amount of water between particles increases, and the amount of free water in the tissue increases, making it brittle. Therefore, due to the aging nature of starch itself, similar to meat hams and sausages, oral changes in elasticity, water retention and binding properties are large and the texture does not deteriorate.

Furthermore, if the direct packaging material for meat paste products, especially natural casings, is boiled at high temperatures, the risk of the casing being punctured during boiling will greatly increase.

The inventors have determined that the normal boiling temperature (70-80'C
), it has a lower gelatinization temperature and is less susceptible to aging and has better stability, and does not disintegrate at normal boiling temperatures. As a result of various studies in search of a starch that can be retained well, it was discovered that esterified starch having a degree of substitution within a certain range is suitable for this purpose, and the present invention was completed.

The gist of the present invention (7) is that the degree of substitution (D, S,) is 0.
Adding esterified starch consisting of starch acetate, starch phosphate, sodium starch octenyl succinate, and ammonium starch octenyl succinate obtained by reacting with vinyl acetate of 0.05 to 0.3, preferably 0.01 to 0.2. The present invention resides in a method for producing a meat paste product characterized by the following.

Such esterified starch is a raw material starch, for example.

Wheat starch, potato starch, corn starch, waxy corn starch, high amylose corn starch, sweet potato starch,
Examples include natural starches such as tapioca starch, sago starch, and rice starch, their decomposition products, amylose and amylopectin fractions, and starch-containing products such as wheat flour, corn flour, dried sweet potato, and dried tapioca. Preferably, acetic acid is added to the granular starch. Vinyl, metaphosphoric acid, sodium phosphate, calcium phosphate,
Obtained by acting on octenylsuccinic anhydride.

The degree of esterification of the esterified starch thus obtained is expressed as the degree of substitution (substituent group per mole of anhydroglucose residue, S, -1 nyl)D,S,=o,.

05 to 0.3, preferably 0.01 to 0.2, exhibits suitable properties, and the gelatinization start temperature at that time is 75 to 0.2, respectively.
30°C and 65 to 40"C.The gelatinization start temperature is the temperature at which viscosity starts to increase in a Brabender amylograph when a 5% starch slurry is prepared and heated with a 2.7% saline solution. .

When the esterified starch of the present invention is added to fillet meat and a meat paste product is produced by a conventional method, the starch particles are sufficiently swollen.
Because it retains a certain amount of moisture in the starch particles, it exhibits excellent elasticity, water retention, and binding properties.

In addition, the meat paste product using the esterified starch of the present invention is characterized by maintaining its softness without becoming hard, and when sliced, the sliced surface has good transparency, giving it a beautiful and delicious impression. Also, it is resistant to aging and has good stability, so it retains water.

There is no change in elasticity or texture over time.

Furthermore, it is characterized by its salt tolerance, even when the salt concentration is high,
The starch particles are well swollen and exhibit good cohesion.

In addition, the esterified starch of the present invention can be used in combination with the above-mentioned raw material starch.Esterified starch with a particularly high degree of substitution has some stringiness, so if necessary, the esterified starch can be used in combination with the raw material starch. Can reduce stringiness. Even if unmodified raw starch is used in combination, the effect will be fully manifested.

Note that Japanese Patent Publication No. 45-31347 discloses a method of using oxyalkyl etherified starch to improve the quality of meat paste products.

In order to obtain this oxyalkyl etherified starch, ethylene oxide (boiling point 10.7°C),
Using propylene oxide (boiling point 34.2°C), the reaction temperature must be strictly controlled for long periods of time in a completely closed vessel. For example, in the case of propylene oxide, 37-3
A reaction time of about 24 hours is required at 9°C.

In addition, if an existing reaction vessel is used, Taisei's etherification agent is required, which is highly volatile and flammable, so it poses a risk of explosion and is not desirable from a safety standpoint.
It also becomes expensive.

On the other hand, in order to obtain the esterified starch of the present invention, most of the reaction can be carried out at room temperature, and there is no need to strictly control the temperature. Furthermore, since the esterification agent of the present invention has lower volatility and flammability than the above-mentioned etherification agents, it can be said to be a more preferable chemical processing method in terms of safety.

The esterified starch of the present invention is suitably used in the production of meat paste products using livestock meat and fish, such as pressed hams and sausages. This will be explained in more detail.

Reference example 1 120 parts of water (same parts below) and 100 parts of cornstarch
0.3 parts of vinyl acetate monomer was dispersed under stirring, and then 0.3 parts of vinyl acetate monomer was dispersed under stirring.
~20 parts and P using a 3% aqueous sodium hydroxide solution.
The temperature was maintained at H8-9 and the reaction was carried out at 30"C for 1 hour. After the reaction was completed, the mixture was filtered, washed with water, dehydrated and dried to obtain starch acetate.

Reference Example 2 0.5 to 10 parts of sodium dihydrogen phosphate and 0.5 to 10 parts of sodium hydrogen phosphate were dissolved in 120 parts of water,
Cornstarch 10 (lti) is dispersed in this under stirring and then dried. This is reacted in a rotary pot at 130°C for 3 hours, washed with water and dried to obtain starch sodium phosphate monoester.

Reference example 3 120 parts of water (same parts below) and 100 parts of cornstarch
of octenylsuccinic anhydride.
70 parts were gradually added dropwise, the pH was maintained at 8 to 9 using a dilute aqueous sodium hydroxide solution, and the reaction was carried out at 30° C. for 1 hour after completion of the 6-reaction.

It was filtered, washed with water, and dried to obtain starch sodium octenyl succinate.

Reference Example 4 The starch sodium octenyl succinate obtained in Reference Example 1 was washed with dilute hydrochloric acid, then water, neutralized with ammonia water, and dried to obtain starch ammonium octenyl succinate.

Table 1 shows the physical properties of the materials obtained in Reference Examples 1 to 4.

Table 1 Example 1 The esterified starch obtained in Reference Examples 1 to 4 and the mixed meat of 85% by weight of livestock meat and filler meat (marlin fish meat) and 15 deuteromycin bacteria salted in 2.7 to 3% saline solution were added. Add 3% by weight of the material used in combination with the raw material starch of Reference Example 5, millet liquid, spices, etc., and mix with a mixer for 30 minutes to form a casing. Further, this mixed meat is boiled for 150 minutes in a water bath at 75 to 78°C, cooled in water for 30 minutes, and stored in a refrigerator at about 5°C to obtain a pressed ham.

Example 2 After making 10,000 weight minced meat salted in 2.7-3.0% saline solution, the esterified starch obtained in Reference Examples 1-4 and the raw material starch of Reference Example 5 were used together. weight%,
Add liquid smoke, flavors, spices, etc., mix in a mixer for 3 minutes, and make casing. Further, boil this in a 70°C water bath for 150 minutes, cool it with water for 30 minutes, and store it in a refrigerator at about 5°C to obtain a sausage.

Comparative Example In place of the esterified starch of the present invention, unmodified potato starch,
Pressed ham and sausage are obtained in the same manner as in Examples 2 and 3, except that corn starch and wheat starch are used.

Next, the physical properties of the pressed hams and sausages obtained in the Examples and Comparative Examples were measured and the results are shown in the table.

Table 1 shows the degree of substitution, gelatinization start temperature, and swelling degree of the starch used, and it shows that the esterified starch of the present invention has a lower gelatinization start temperature than normal unmodified starch. Although the swelling degree value is large.

It can be seen that oral changes are small.

Here, the degree of swelling is defined as 1 g of starch suspended in a 2.7% saline solution, heated at 75°C for 30 minutes, then cooled to 30°C,
This is the weight value (g) of the residue after centrifugation for 0 minutes (4000 r, p, m) and removal of the supernatant.

Tables 2 and 3 show the physical properties of pressed hams and sausages made using the starches in Table 1.

Here, the cohesiveness, elasticity, and stickiness of pressed ham or sausage are the values obtained by evaluating the sensory values on a 2-meter sliced surface of the ham or sausage using a 10-point system, and the syneresis rate is the value for 1 pound of the ham or sausage. Hit lok
This is an actual measurement value when weighted with g/aJ. When ordinary unmodified starch is added, it does not have stickiness, but it is not preferable as an additive for pressed hams and sausages because it causes a significant decrease in elasticity and an increase in water separation rate due to aging. It can be seen that the esterified starch of the present invention exhibits excellent values for each physical property when the degree of substitution is in the range of 0.01 to 0.3.

Furthermore, it can be seen that the same effect can be obtained even when the esterified starch of the present invention is added as a mixture with unmodified raw material starch such as potato starch or wheat starch to produce pressed hams and sausages.

Claims (1)

[Claims] Degree of substitution (D.S.) is 0.005 to 0.3, preferably 0
．． Meat characterized by adding at least one kind of esterified starch consisting of starch acetate, starch phosphate, sodium starch octenyl succinate, and ammonium starch octenyl succinate obtained by reacting with vinyl acetate of 01 to 0.2. Manufacturing method for paste products.