JPH0142654B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a pickling solution used in the production of processed meat products having excellent water retention, binding properties, and favorable flavor, and a new method for producing processed livestock products using the pickling solution. In recent years, pickle-in-die extraction and pine surge methods have become widespread and common in the production of processed meat products. As a result, it has become possible to inject proteins derived from sources other than meat, that is, heterologous proteins, together with salting agents into the meat loaf, thereby improving the quality of the resulting processed meat products. Conventionally, pickling liquid is a general term for a liquid in which different proteins are dispersed in a solution containing salt, polyphosphate, a coloring agent, a coloring aid, and other seasonings. Pickle injection refers to injecting this pickling liquid into the meat using a pickle injector, and the pine surge method refers to a processing method in which a pine surge operation is performed after injecting the pickling liquid. The salted meat obtained after the matusage operation is treated as a processed meat product in the following conventional manner. The present invention uses a hydrolyzate of protein or a protein-containing material in place of the foreign protein in the conventional pickling liquid, and further uses an organic carboxylic acid, phytic acid, or a salt thereof (hereinafter these compounds are abbreviated as additives). Sometimes)
This invention relates to a novel pickling liquid for livestock meat processing to which one or more of the above is added. Furthermore, the present invention relates to a method for producing a novel processed meat product using a pickling liquid to which a protein or a protein hydrolyzate of a protein-containing material and one or more organic carboxylic acids, phytic acids, or salts thereof are added during pickling indigestion. The characteristics required of a protein material for injection into pickling liquid are (1) high solubility in pickling liquid, and (2) no abnormal increase in viscosity of pickling liquid. (3) It has excellent dispersibility into meat tissue. Needless to say, it is important to impart high water retention and high binding properties to the obtained processed animal meat product, and in addition, it is important that the obtained processed animal meat product does not exhibit any off-taste or odor. Of course, these properties are exhibited because of the protein material, and cannot be obtained from amino acids alone or from a mixture. In view of the above-mentioned required properties, animal protein materials such as egg white and milk protein are now frequently used. However, due to the difficulty in obtaining materials, cost, and other aspects, suitable substitutes are being sought. On the other hand, soy protein isolate can also be used as a protein material for injection, but it has the drawback of poor solubility in pickling liquids containing salt and polyphosphates. Also, soy protein isolate causes a large increase in viscosity in the pickling liquid. Furthermore, after the pickling solution containing the protein is injected, the protein does not diffuse well into the meat, so the use of the protein as a protein material for injecting the pickling solution is currently limited. In addition, small glutens have completely poor solubility in pickling liquids containing salt and polyphosphoric acid, and therefore are not currently used as a protein material for injection into pickling liquids. The present inventors have investigated various methods of using proteins or protein-containing materials that have not been used in the past, such as soy protein isolate and wheat gluten, as protein materials for injecting pickling liquid. It has been found that most of the conventional problems can be solved by using the resulting hydrolyzate, which is substantially free of amino acids, as a protein material for pickling liquid. Furthermore, this method can also be applied to conventionally used egg whites, milk proteins, and the like. That is, it has been found that a pickling solution using hydrolyzed egg white or milk protein has improved properties compared to a pickling solution using non-hydrolyzed protein. Note that the hydrolysis in the present invention does not completely decompose the protein material into an amino acid mixture. It is known, for example, from Japanese Patent Publication No. 45-90, that hydrolysates of amino acids or proteins can be used to process meat. However, as described later, the hydrolyzate according to the present invention does not substantially contain amino acids. Furthermore, there is a suggestion in Process Biochemistry (July 1979 issue, p. 6) regarding the use of enzymatically decomposed products of soybean protein as a protein material for injection. However, no case has been reported yet where it has been applied to pickling liquid. On the other hand, when organic carboxylic acids, phytic acids, or their salts (e.g., sodium citrate, sodium phytate, etc.) are used in meat processing in addition to pickling liquid, they may slightly contribute to improving the cohesiveness of processed products obtained. has been discovered by the present inventors. Based on the above knowledge and research results, the present inventors investigated ways to further improve the effectiveness of using hydrolysates of proteins or protein-containing materials. The present invention was completed based on the discovery that the use effect of the hydrolyzate can be significantly improved by using the hydrolyzate in combination with one or more species. The present invention may be abbreviated as (1) a hydrolyzate of a protein or protein-containing material that does not substantially contain amino acids (hereinafter referred to as a protein hydrolyzate).
(2) When one or more of organic carboxylic acids, phytic acids, or their salts (additives) are used alone, the improvement effect obtained in the resulting processed meat products shows that when used in combination, the results exceed expectations. It was completed based on the fact that the effect of The present invention will be explained in detail below. As the protein or protein-containing material used in the present invention, all proteins or protein-containing materials commonly used in the food industry can be used, but those that do not exhibit an off-taste or odor after hydrolysis are preferably used. Specific examples include those that are considered to be almost pure proteins, such as egg white, milk casein, and soy protein isolate, and materials that contain relatively large amounts of components other than protein, such as milk whey, skim milk, and wheat gluten. It will be done. As a hydrolysis method for obtaining a protein hydrolyzate substantially free of amino acids, known methods for hydrolyzing proteins or protein-containing materials that do not impart any off-taste or odor to the hydrolyzate can be used. Specific examples include a hydrolysis method using an acid or an alkali, an enzyme analysis method using an enzyme, and the enzyme analysis method is preferably used. Whichever method is used, the protein material is partially hydrolyzed without being decomposed until it becomes substantially amino acids. The degree of partial hydrolysis varies depending on the molecular weight of the original protein material. The molecular weight of the obtained protein partial hydrolyzate is estimated from the average chain length determined from the ratio of total nitrogen content (TN)/amino terminal nitrogen content (NH ₂ -N), and the average molecular weight is in the range of several hundred to tens of thousands. A protein hydrolyzate having the following properties is preferably used in the present invention. As the proteolytic enzyme used in the enzymatic decomposition method, any degrading enzyme of animal, plant, or microbial origin can be used. A degrading enzyme that does not impart any off-taste or odor to the decomposed product is preferably used, and endopeptidase is preferably used. Hydrolysis is carried out according to conventional methods. In the enzymatic method, proteins or protein-containing materials are dispersed in water, and the pH is adjusted to suit the enzyme used.
After adjusting the temperature, hydrolysis takes place. In partial hydrolysis, there are no particular limitations on the concentration of the substrate dispersion, the amount of enzyme used relative to the substrate, the enzyme treatment time, etc. After hydrolysis, in the case of enzyme treatment, the decomposition solution
The remaining enzymes are inactivated by adjusting the pH and heat treatment. Next, deodorization, bitterness removal, etc. are performed as necessary. The protein hydrolyzate thus obtained has a pH of 5-
8, and if necessary, it is concentrated or dried to powder according to a conventional method. When the protein hydrolyzate obtained in this way is used in the production of processed meat products, it is dispersed or dissolved together with one or more additives in a pickling solution containing an appropriate amount of salt, coloring agent, coloring aid seasoning, etc. is the most suitable. Of course, solutions in which the protein hydrolyzate and additives are added separately may be added at the same time or mixed together before use. In any case, the effects of the present invention can be exerted as long as the protein hydrolyzate and the additive coexist in the meat due to pickle injection. In other words, the present invention provides a method for producing a processed livestock product, which comprises bringing a meat block into contact with a protein hydrolyzate and one or more additives. Examples of the organic carboxylic acids used in the present invention include citric acid, malic acid, fumaric acid, succinic acid, and tartaric acid. Examples of salts of organic carboxylic acids and phytic acid include sodium salts and potassium salts, with sodium salts being particularly preferred. A preferred embodiment of the present invention is to use a pickling liquid to which a protein hydrolyzate and additives have been added during meat processing. There is no particular restriction on the timing of mixing the protein hydrolyzate and additives, but it can be done in the enzyme-treated solution after hydrolysis, in the concentrated solution of the same solution, in the dry powder stage, or during dry powderization. . The amount of the protein hydrolyzate and additive used is 0.001 part to 1 part, preferably 0.005 part to 0.5 part, per 1 part of the solid content of the hydrolyzate. The amount of protein hydrolyzate used, i.e. the concentration in the pickling liquid, varies depending on the amount of pickling liquid injected into the meat, but is approximately 1-30% (w/w), preferably 1-10%.
% (w/w). To give a specific example of the amount used, pickling liquid should be used at 30-50% of the raw meat mass (per 1 kg of raw meat).
When injecting 300 to 500 g), the appropriate concentration of the hydrolyzate in the pickling liquid is about 1 to 10% (w/w). The thus obtained pickling liquid containing the protein hydrolyzate and one or more additives is cooled to 0 to 10°C as necessary and injected into the meat mass at a rate of about 10 to 50% based on the weight of the meat using a pickle injector. be done. The resulting meat mass is subjected to a pine surge operation or left in a cold place to be salted. The cured meat is then processed in a conventional manner to produce processed meat products such as ham. According to the present invention, since a protein hydrolyzate is used, it is possible to obtain a pickling liquid that contains a high concentration of protein hydrolyzate and has a low viscosity. Further, due to the synergistic effect with additives used at the same time, processed meat products with excellent water retention and binding properties can be obtained. The processed meat products obtained by the present invention are significantly superior in quality to those obtained using conventionally processed proteins. Furthermore, the present invention has made it possible to use a previously unused protein solution as a pickling solution. Furthermore, according to the present invention, by using a protein hydrolyzate and an additive in combination, it has become possible to reduce the amount of polyphosphate used in meat. the result,
The unpleasant flavor that occurs in processed meat products obtained when a large amount of polyphosphoric acid is used is also significantly reduced, and processed meat products with excellent palatability can be obtained. The present invention will be explained in detail below using examples. In addition, in the examples, the hydrolysis rate is
The sample was well dispersed in 50 ml of % trichloroacetic acid, the soluble fraction was centrifuged, and the nitrogen in the soluble fraction was measured by the Kjeldahl method, and expressed as a ratio to the total nitrogen in 1 g of sample. Example 1 (a) Preparation of hydrolyzate A protein hydrolyzate was prepared from various protein materials by the method shown below. Hydrolyzate-1 0.8g of Tacinase N (manufactured by Kyowa Hakko Kogyo Co., Ltd.) per 1Kg of commercially available soybean isolate protein [Promic P made by Kyowa Hakko Kogyo Co., Ltd.] 8% (w/w) aqueous dispersion
After the addition, hydrolysis treatment was carried out under stirring at 37°C for 3 hours at pH 7, followed by spray drying by heating at 90°C for 30 seconds. (Hydrolysis rate 46.2%). Hydrolyzate-2 0.8 g of pepsin (manufactured by Mikuni Kagaku Sangyo) was added to 1 kg of commercially available soybean isolated protein [Promic P, manufactured by Kyowa Hakko Kogyo Co., Ltd.] 8% (w/w) aqueous dispersion, and the mixture was PHed with hydrochloric acid. 37℃ while adjusting the temperature to 1.5-2.0.
After hydrolyzing the mixture under stirring for 3 hours, caustic soda was added, the pH was adjusted to 7, and the mixture was spray-dried. (Hydrolysis rate 46.4%). Hydrolyzate-3 Commercially available wheat gluten (A-gel p manufactured by Ezaki Glico Co., Ltd.) was hydrolyzed, and hydrochloric acid was added to adjust the pH to 1.5. Pepsin was added to the 8% (w/w) gluten dispersion in the same manner as in the case of "hydrolyzate-2",
Obtained by hydrolysis treatment. (Hydrolysis rate 44.3
%). Hydrolyzate-4 Hydrolyzate-4 was obtained in the same manner as "Hydrolyzate-2" using commercially available dried egg white (P type, manufactured by Kewpie Corporation).
(Hydrolyzate 27.0%). The TN/ _NH2 -N ratios of hydrolyzate 1-4 and soybean isolated protein before hydrolysis are as follows. Note that this ratio indicates the average chain length of the peptide (proteolytic product). T-N
(Total nitrogen) was determined by the Kjeldahl method.
NH ₂ -N (amino terminal nitrogen) is a method using sodium 2,4,6-trinitrobenzenesulfonate [J.Agric.Food.Chem., Vol. 27, No. 1256
(1979)]. Hydrolyzate-1 15.4 〃 -2 17.5 〃 -3 18.0 〃 -4 19.3 Soy protein isolate 44.1 (b) Preparation of pickling liquid Using the protein hydrolyzate obtained as above, the composition shown in Table 1 below was prepared. A pickling solution was prepared by a conventional method. Pickling liquid No. 16 uses isolated soybean protein before hydrolysis in place of "hydrolyzate-1" in the composition of pickling liquid No. 2.

【table】

【table】

【table】

[Table] (C) Preparation and evaluation of ham On the other hand, using a pickle injector, inject 400g of each pickling solution prepared in section (B) into 1kg of pork loin meat, perform pine surge operation for 16 hours, and then The mixture was cased and boiled at 70°C for 90 minutes. The resulting roast ham was cooled under running water and held at 5°C for 20 hours, and then the weight of the roast ham obtained was measured, and the appearance of the roast ham cross section, the cohesiveness of the meat tissue, the texture of the sliced ham, the flavor, etc. were examined. Note that the ham yield was calculated using the following formula. Ham yield (%) = Loin ham weight/raw loin meat mass x 100 It is judged that the higher the ham yield, the better the water retention. In addition, considering the variation in test results, the same test was conducted three times, and the average value was taken as the test result. Table 2 shows the test results. In addition, the sensory test was evaluated by a panel of 15 people within Kyowa Hakko Kogyo Co., Ltd. using a five-step method.

[Table] As shown in Table 2, hydrolysates 1-4 contribute to improving ham yield and texture.
These effects are due to citric acid, sodium citrate,
It appears even more clearly when pickling liquid No. 8-15, which uses a combination of sodium phytate and a hydrolyzate, is used. That is, the ham yield is also significantly higher,
The cross section of the ham is uniform, the color development is good, and the texture is also good. In addition, when using pickle liquid No. 16 shown for reference,
Diffusion of soybean isolate protein in the pickling liquid into the meat tissue was poor, and spots were observed on the cross section of the ham, and at the same time, a soybean odor was felt, and the ham had a poor diffusion compared to when a hydrolyzate was used. The quality was extremely poor. Example 2 (a) Preparation of hydrolyzate Hydrolyzate-1 in item (a) of Example 1 was used. (b) Preparation of pickling liquid Pickling liquid having the composition shown in Table 3 was prepared by a conventional method. (c) Preparation and evaluation of ham Ham was prepared and evaluated in the same manner as in Example 1 using the pickling liquid listed in Table 3. The results are shown in Table 4.

【table】

[Table] Example 3 (a) Preparation of hydrolyzate Item (a) of Example 1, hydrolyzate-1 was used. (b) Preparation of pickling liquid A pickling liquid having the composition shown in Table 5 was prepared by a conventional method. (c) Preparation and evaluation of ham Using the pickling liquid listed in Table 5, ham was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 6.

【table】

[Table] Example 4 (a) Preparation of hydrolyzate In addition to the decomposition product described in section (a) of Example 1, the following decomposition products were also used. Hydrolyzate-5 Hydrolyzate-1 was prepared in the same manner as in Example 1 except that the enzyme treatment time was changed to 1 hour. (Hydrolyzate 29.0%) Hydrolyzate-6 Commercially available soybean isolate protein [Kyowa Hakko Kogyo Co., Ltd.]
Promic P] 8% (w/w) dispersion 1Kg
0.4g of trypsin (manufactured by Sigma) was added to the solution, and the solution was hydrolyzed at 37°C for 3 hours at pH 8.5.The pH of the treatment solution was then adjusted to 7, heated at 90°C for 30 seconds, and spray-dried. I got it by doing (Hydrolysis rate
3.3%) In addition, the T-N/ of this hydrolyzate-5 and 6
The NH ₂ −N value is as follows. Hydrolyzate-5 19.6 -6 40.0 (b) Preparation of pickling liquid Using the protein hydrolyzate obtained as described above, a pickling liquid having the composition shown in Table 7 below was prepared by a conventional method.

[Table] (c) Preparation and evaluation of ham Using the pickling liquid listed in Table 7, Example 1
Ham was prepared and evaluated in the same manner. The results are shown in Table 8.

【table】

Claims (1)

[Scope of Claims] 1. A pickling liquid for livestock meat processing, characterized in that it contains a protein or a hydrolyzate of a protein-containing material and one or more of organic carboxylic acids, phytic acids, or salts thereof. 2. The pickling solution according to claim 1, wherein the hydrolyzate is a hydrolyzate obtained by allowing a proteolytic enzyme to act on a protein or a protein-containing material. 3. The pickling liquid according to claim 2, wherein the organic carboxylic acid is citric acid or malic acid. 4. The pickling liquid according to claim 2, wherein the phytate is a sodium salt.