JP6313001B2 - Quality improving agent for processed meat food and processed meat food containing the quality improving agent - Google Patents
Quality improving agent for processed meat food and processed meat food containing the quality improving agent Download PDFInfo
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- JP6313001B2 JP6313001B2 JP2013191361A JP2013191361A JP6313001B2 JP 6313001 B2 JP6313001 B2 JP 6313001B2 JP 2013191361 A JP2013191361 A JP 2013191361A JP 2013191361 A JP2013191361 A JP 2013191361A JP 6313001 B2 JP6313001 B2 JP 6313001B2
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- Prior art keywords
- processed meat
- meat
- improving agent
- processed
- quality improving
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Description
本発明は、畜肉加工食品用の品質改良剤に関し、詳しくは畜肉加工食品に適度な硬さと弾力性を付与する畜肉加工食品用品質改良剤に関する。 TECHNICAL FIELD The present invention relates to a quality improving agent for processed meat products, and more particularly to a quality improving agent for processed meat products that imparts appropriate hardness and elasticity to processed meat products.
従来、ハム、ソーセージなどの畜肉加工食品には、保水性および弾力性の向上を意図して、リン酸塩を主剤とする添加剤を配合している。ところが、リン酸塩は、健康上の観点および環境上の観点などから、その使用を敬遠される傾向にあるため、それに代わる品質改良剤が求められている。 Conventionally, livestock meat processed foods such as ham and sausage have been formulated with additives based on phosphate for the purpose of improving water retention and elasticity. However, phosphate has a tendency to be avoided from the viewpoints of health and environment, and therefore, an alternative quality improver is required.
畜肉加工食品の弾力性を改善する品質改良剤についての従来技術としては、熱凝固性蛋白質にカルシウム剤を配合するソーセージ用品質改良剤（特許文献１）、所定のガラクトースを含有するガラクトマンナンにα−ガラクトシダーゼを作用させてガラクトース含有量を１０〜３０に減少させたガラクトマンナンを添加する畜肉加工品の製造方法（特許文献２）、脱脂豆乳の酸沈処理を経て得られたカードを水に分散させた水分散液を中和して中和蛋白溶液を得る第１の工程と、前記中和蛋白溶液をそのＢｒｉｘが１０％未満の状態で加熱して被加熱蛋白溶液を得る第２の工程と、前記被加熱蛋白溶液を乾燥して大豆蛋白を得る第３の工程と、を有する製造方法により得られた大豆蛋白を畜肉に添加する工程を有する、畜肉加工食品の製造方法（特許文献３）、粉末状大豆たん白の５％水溶液のｐＨが８．０〜１０．０である粉末状大豆たん白を含有する畜肉加工品用添加材（特許文献４）などが開示されている。しかし、上記特許文献１〜４の方法では、畜肉加工食品の弾力性が必ずしも十分ではなく、更にすぐれた畜肉加工食品用品質改良剤が求められていた。 As a conventional technique for a quality improving agent for improving the elasticity of processed meat foods, a sausage quality improving agent containing a calcium agent in a thermocoagulable protein (Patent Document 1), a galactomannan containing a predetermined galactose, α -Dispersion of curd obtained in acid-precipitating treatment of defatted soymilk in water (Patent Document 2), a method for producing a processed meat product comprising adding galactomannan having a galactosidase reduced to 10-30 by the action of galactosidase A first step of neutralizing the aqueous dispersion to obtain a neutralized protein solution, and a second step of heating the neutralized protein solution in a state where the Brix is less than 10% to obtain a heated protein solution And a third step of obtaining the soy protein by drying the heated protein solution, and a method of producing processed meat products, comprising the step of adding soy protein obtained by the production method to livestock meat (Patent Document 3), an additive for processed livestock meat (Patent Document 4) containing a powdered soybean protein whose pH of a 5% aqueous solution of powdered soybean protein is 8.0 to 10.0, and the like are disclosed. ing. However, in the methods of Patent Documents 1 to 4, the elasticity of processed meat products is not always sufficient, and a better quality improver for processed meat products has been demanded.
本発明の課題は、ハムやソーセージなどの畜肉加工食品に適度な硬さとぷりぷりとした弾力性を付与することができる畜肉加工食品用品質改良剤を提供することである。 The subject of this invention is providing the quality improving agent for livestock meat processed foods which can provide moderate hardness and the elasticity which is suitable for livestock meat processed foods, such as a ham and a sausage.
本発明者らは、上記課題を解決する為に鋭意研究を重ねた結果、β‐アミラーゼ、ポリグリセリン脂肪酸エステル、クエン酸塩を併用することにより上記課題を解決すること見出した。本発明者らは、これらの知見に基づきさらに研究を重ね、本発明を完成するに至った。
すなわち、本発明は、
（１）β‐アミラーゼ、ジグリセリン脂肪酸エステルおよび／またはトリグリセリン脂肪酸エステル、アルカリ性塩類を含有することを特徴とする畜肉加工食品用品質改良剤、
（２）上記（１）に記載の畜肉加工食品用品質改良剤を含有することを特徴とする畜肉加工食品、
からなっている。
As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using β-amylase, polyglycerin fatty acid ester, and citrate in combination. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention
(1) A quality improving agent for processed meat products, comprising β-amylase, diglycerin fatty acid ester and / or triglycerin fatty acid ester, alkaline salts,
(2) A processed meat product, comprising the quality improving agent for processed meat product according to (1) above,
It is made up of.
本発明の畜肉加工食品用品質改良剤は、畜肉加工食品に添加することにより、保水性を改善し、畜肉加工食品特有の適度な硬さとぷりぷりとした弾力性を付与するという効果がある。 The quality improver for processed meat processed food of the present invention has an effect of improving water retention and adding moderate hardness and supple elasticity unique to processed meat processed food when added to the processed processed meat food.
本発明で用いられるβ‐アミラーゼは、食品加工用に市販されている品質のものであれば特に制限はない。β‐アミラーゼの市販品としては、例えばβ‐アミラーゼ＃１５００Ｓ（ナガセケムテックス社）、β‐アミラーゼ（東京化成工業社製）などが挙げられる。 The β-amylase used in the present invention is not particularly limited as long as it is of a quality commercially available for food processing. Examples of commercially available products of β-amylase include β-amylase # 1500S (Nagase ChemteX Corporation), β-amylase (manufactured by Tokyo Chemical Industry Co., Ltd.), and the like.
本発明で用いられるジグリセリン脂肪酸エステルは、ジグリセリンと脂肪酸とのエステル化生成物であり、エステル化反応など自体公知の方法で製造される。 The diglycerin fatty acid ester used in the present invention is an esterification product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.
ジグリセリン脂肪酸エステルの原料として用いられるジグリセリンとしては、通常グリセリンに少量の酸またはアルカリを触媒として添加し、窒素または二酸化炭素などの任意の不活性ガス雰囲気下で、例えば約１８０℃以上の温度で加熱し、重縮合反応させて得られるグリセリンの平均重合度が約１．５〜２．４、好ましくは平均重合度が約２．０のジグリセリン混合物が挙げられる。また、ジグリセリンはグリシドールまたはエピクロルヒドリンなどを原料として得られるものであっても良い。反応終了後、必要であれば中和、脱塩、脱色などの処理を行ってよい。 As the diglycerin used as a raw material for the diglycerin fatty acid ester, a small amount of acid or alkali is usually added to glycerin as a catalyst, and the temperature is, for example, about 180 ° C. or higher in any inert gas atmosphere such as nitrogen or carbon dioxide. A diglycerin mixture having an average degree of polymerization of about 1.5 to 2.4, preferably an average degree of polymerization of about 2.0, is obtained. Diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.
本発明においては、上記ジグリセリン混合物を、例えば蒸留またはカラムクロマトグラフィーなど自体公知の方法を用いて精製し、グリセリン２分子からなるジグリセリンを約５０質量％以上、好ましくは約８５質量％以上に高濃度化した高純度ジグリセリンが、好ましく用いられる。 In the present invention, the diglycerin mixture is purified using a method known per se, such as distillation or column chromatography, so that diglycerin composed of two molecules of glycerin is about 50% by mass or more, preferably about 85% by mass or more. Highly concentrated high-purity diglycerin is preferably used.
ジグリセリン脂肪酸エステルの原料として用いられる脂肪酸としては、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば炭素数６〜２４の直鎖の飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸など）または不飽和脂肪酸（例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸など）が挙げられ、好ましくは炭素数１２〜１８の飽和または不飽和脂肪酸から選ばれる一種または二種以上の脂肪酸の混合物である。 The fatty acid used as a raw material for the diglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a straight-chain saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, capryl). Acids, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ- Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably a mixture of one or more fatty acids selected from saturated or unsaturated fatty acids having 12 to 18 carbon atoms. .
本発明で用いられるジグリセリン脂肪酸エステルの好ましい製法の概略は次の通りである。例えば、撹拌機、加熱用のジャケット、邪魔板などを備えた通常の反応容器に、ジグリセリンと脂肪酸とをモル比で約１：０．８〜１：１．６、好ましくは約１：１で仕込み、触媒として水酸化ナトリウムを加えて撹拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約１８０〜２６０℃の範囲、好ましくは約２００〜２５０℃の範囲である。また、反応圧力条件は減圧下または常圧下で、反応時間は約０．５〜１５時間、好ましくは約１〜３時間である。反応の終点は、通常反応混合物の酸価を測定し、酸価約１２以下を目安に決められる。
得られた反応液は、未反応の脂肪酸、未反応のジグリセリン、ジグリセリンモノ脂肪酸エステル、ジグリセリンジ脂肪酸エステル、ジグリセリントリ脂肪酸エステル、ジグリセリンテトラ脂肪酸エステルなどを含む混合物である。反応終了後、得られた反応液を約１２０℃以上１８０℃未満、好ましくは約１３０〜１５０℃に冷却し、次いで酸を加えて触媒を中和し、好ましくは約１５分間〜１時間放置し、未反応のジグリセリンを含むポリオールが下層に分離した場合はそれを除去し、ジグリセリン脂肪酸エステルが得られる。
The outline of the preferable manufacturing method of the diglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate and the like, diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated under a nitrogen gas atmosphere at a predetermined temperature while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less.
The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester, diglycerin tetrafatty acid ester and the like. After completion of the reaction, the resulting reaction solution is cooled to about 120 ° C. or more and less than 180 ° C., preferably about 130 to 150 ° C., then acid is added to neutralize the catalyst, and preferably left for about 15 minutes to 1 hour. When the polyol containing unreacted diglycerin is separated into the lower layer, it is removed to obtain diglycerin fatty acid ester.
該ジグリセリン脂肪酸エステルは、モノエステル体の含有量が通常約３０％以上５０％未満のものであるが、所望により、該ジグリセリン脂肪酸エステルを、例えば流下薄膜式分子蒸留装置または遠心式分子蒸留装置などを用いて分子蒸留するか、またはカラムクロマトグラフィーもしくは液液抽出など自体公知の方法を用いて精製することにより、全体に対してモノエステル体を約５０％以上、好ましくは約７０％以上含むジグリセリン脂肪酸エステルを得ることもできる。 The diglycerin fatty acid ester usually has a monoester content of about 30% or more and less than 50%. If desired, the diglycerin fatty acid ester may be converted into, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation. About 50% or more, preferably about 70% or more of the monoester compound is obtained by molecular distillation using an apparatus or the like, or purification using a method known per se such as column chromatography or liquid-liquid extraction. Diglycerin fatty acid ester containing can also be obtained.
ジグリセリン脂肪酸エステルとしては、例えば、ポエムＤＯ‐１００Ｖ（商品名；理研ビタミン社製：モノエステル体含有量約８０％）が商業的に製造・販売されており、本発明ではこれを用いることができる。 As the diglycerin fatty acid ester, for example, Poem DO-100V (trade name; manufactured by Riken Vitamin Co., Ltd .: monoester content: about 80%) is commercially produced and sold, and this can be used in the present invention. it can.
本発明で用いられるトリグリセリン脂肪酸エステルは、トリグリセリンと脂肪酸とのエステル化生成物であり、エステル化反応など自体公知の方法で製造される。 The triglycerol fatty acid ester used in the present invention is an esterification product of triglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.
トリグリセリン脂肪酸エステルの原料として用いられるトリグリセリンとしては、通常グリセリンに少量の酸またはアルカリ（例えば、水酸化ナトリウムなど）を触媒として添加し、窒素または二酸化炭素などの任意の不活性ガス雰囲気下で、例えば約１８０〜２６０℃の温度で加熱し、重縮合反応させて得られるグリセリンの平均重合度が約２．５〜３．４、好ましくは平均重合度が約３．０のトリグリセリン混合物が挙げられる。また、トリグリセリンはグリシドールまたはエピクロルヒドリンなどを原料として得られるものであっても良い。反応終了後、所望により中和、脱塩、または脱色などの処理を行ってよい。 As triglycerin used as a raw material for triglycerin fatty acid ester, a small amount of acid or alkali (for example, sodium hydroxide) is usually added to glycerin as a catalyst, and under any inert gas atmosphere such as nitrogen or carbon dioxide. For example, a triglycerin mixture having an average degree of polymerization of glycerin obtained by heating at a temperature of about 180 to 260 ° C. and polycondensation reaction is about 2.5 to 3.4, preferably an average degree of polymerization of about 3.0. Can be mentioned. Triglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, treatment such as neutralization, desalting, or decolorization may be performed as desired.
本発明においては、上記トリグリセリン混合物を、例えば蒸留またはカラムクロマトグラフィーなど自体公知の方法を用いて精製し、グリセリン３分子からなるトリグリセリンを約５０質量％以上、好ましくは約８５質量％以上に高濃度化した高純度トリグリセリンが、好ましく用いられる。 In the present invention, the triglycerin mixture is purified using a method known per se, such as distillation or column chromatography, so that the triglycerin composed of three glycerin molecules is about 50% by mass or more, preferably about 85% by mass or more. Highly purified high purity triglycerin is preferably used.
トリグリセリン脂肪酸エステルの原料として用いられる脂肪酸としては、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、例えば炭素数６〜２４の直鎖の飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸など）または不飽和脂肪酸（例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸など）などが挙げられ、炭素数１２〜１８の飽和または不飽和脂肪酸から選ばれる一種または二種以上の脂肪酸の混合物が好ましい。 The fatty acid used as a raw material for the triglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a straight-chain saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, capryl). Acids, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ- Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like), and a mixture of one or two or more fatty acids selected from saturated or unsaturated fatty acids having 12 to 18 carbon atoms is preferable.
本発明で用いられるトリグリセリン脂肪酸エステルの好ましい製法の概略は次の通りである。例えば、撹拌機、加熱用のジャケット、邪魔板などを備えた通常の反応容器に、トリグリセリンと脂肪酸とをモル比で約１：０．８〜１：１．６、好ましくは約１：１で仕込み、触媒として水酸化ナトリウムを加えて撹拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約１８０〜２６０℃の範囲、好ましくは約２００〜２５０℃の範囲である。また、反応圧力条件は減圧下または常圧下で、反応時間は約０．５〜１５時間、好ましくは約１〜３時間である。反応の終点は、通常反応混合物の酸価を測定し、酸価約１２以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のトリグリセリン、トリグリセリンモノ脂肪酸エステル、トリグリセリンジ脂肪酸エステル、トリグリセリントリ脂肪酸エステル、トリグリセリンテトラ脂坊酸エステルなどを含む混合物である。反応終了後、得られた反応液を約１２０℃以上１８０℃未満に冷却し、次いで酸を加えて触媒を中和し、好ましくは約１５分間〜１時間放置し、未反応のトリグリセリンを含むポリオールが下層に分離した場合はそれを除去するのが好ましい。 The outline of a preferable production method of the triglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate and the like, triglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated under a nitrogen gas atmosphere at a predetermined temperature while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted triglycerin, triglycerin monofatty acid ester, triglycerin difatty acid ester, triglycerin trifatty acid ester, triglycerin tetrafatty acid ester and the like. After completion of the reaction, the resulting reaction solution is cooled to about 120 ° C. or more and less than 180 ° C., and then the acid is added to neutralize the catalyst, preferably left for about 15 minutes to 1 hour, and contains unreacted triglycerin. If the polyol is separated into the lower layer, it is preferably removed.
次に、上記反応液を、必要なら冷却して、約６０℃以上１８０℃未満、好ましくは約１２０℃以上１８０℃未満、更に好ましくは約１３０〜１５０℃に保ち、反応仕込み時のトリグリセリンと脂肪酸の合計質量の約０．５〜１０倍量、好ましくは約０．５〜５倍量のグリセリンを添加する。反応液とグリセリンを良く混合した後、その温度で約０．５時間以上、好ましくは約１〜１０時間放置し、二相に分離した下層（未反応のトリグリセリンを含むグリセリン相）を抜き取るか、または遠心分離し、未反応のトリグリセリンを含むグリセリン相を除去するのが好ましい。反応液に対するグリセリンの添加量が少ないと未反応のトリグリセリンの除去が不十分となる。また、グリセリンの添加量が多すぎると、グリセリン相の分離と除去に時間がかかり、生産性の低下を招き好ましくない。 Next, the reaction solution is cooled if necessary and maintained at about 60 ° C. or higher and lower than 180 ° C., preferably about 120 ° C. or higher and lower than 180 ° C., more preferably about 130 to 150 ° C. About 0.5 to 10 times, preferably about 0.5 to 5 times, the amount of glycerin is added relative to the total mass of fatty acids. After thoroughly mixing the reaction solution and glycerin, leave at that temperature for about 0.5 hours or more, preferably about 1 to 10 hours, and remove the lower layer (glycerin phase containing unreacted triglycerin) separated into two phases Or centrifuging to remove the glycerin phase containing unreacted triglycerin. When there is little addition amount of glycerol with respect to a reaction liquid, removal of unreacted triglycerol will become inadequate. Moreover, when there is too much addition amount of glycerol, it will take time for isolation | separation and removal of a glycerol phase, and it will lead to the fall of productivity, and is unpreferable.
上記処理により得られたトリグリセリン脂肪酸エステルは、モノエステル体の含有量が通常約３０％以上５０％未満のものであるが、所望により、該トリグリセリン脂肪酸エステルを、例えば流下薄膜式分子蒸留装置または遠心式分子蒸留装置などを用いて分子蒸留するか、またはカラムクロマトグラフィーもしくは液液抽出など自体公知の方法を用いて精製することにより、全体に対してモノエステル体を約５０％以上、好ましくは約７０％以上含むトリグリセリン脂肪酸エステルを得ることもできる。 The triglyceride fatty acid ester obtained by the above treatment usually has a monoester content of about 30% or more and less than 50%. If desired, the triglycerin fatty acid ester can be converted into, for example, a falling film molecular distillation apparatus. Alternatively, the monoester is about 50% or more, preferably by molecular distillation using a centrifugal molecular distillation apparatus or by purification using a method known per se such as column chromatography or liquid-liquid extraction. Can also obtain a triglycerin fatty acid ester containing about 70% or more.
ここで、本発明で用いられるジリグリセリン脂肪酸エステルおよびトリグリセリン脂肪酸エステルについてモノエステル体の含有量は、下記分析条件にてＨＰＬＣを用いて分析することにより求められる。具体的には、ジリグリセリン脂肪酸エステルまたはトリグリセリン脂肪酸エステルを下記ＨＰＬＣ分析条件で分析後、データ処理装置によりクロマトグラム上に記録された被検試料の各成分に対応するピークについて、積分計を用いてピーク面積を測定し、測定されたピーク面積に基づいて、面積百分率としてモノエステル体の含有量を求めることができる。 Here, the content of the monoester body of the diglycerin fatty acid ester and the triglycerin fatty acid ester used in the present invention is determined by analyzing using HPLC under the following analysis conditions. Specifically, after analyzing diglycerin fatty acid ester or triglycerin fatty acid ester under the following HPLC analysis conditions, an integrator is used for peaks corresponding to each component of the test sample recorded on the chromatogram by the data processor. The peak area is measured, and the monoester content can be determined as an area percentage based on the measured peak area.
［ＨＰＬＣ分析条件］
装置 島津高速液体クロマトグラフ
データ処理ソフトウェア（型式：ＬＣｓｏｌｕｔｉｏｎ ｖｅｒ．１．０；島津製作所社
製）
ポンプ（型式：ＬＣ−２０ＡＤ；島津製作所社製）
カラムオーブン（型式：ＣＴＯ−２０Ａ；島津製作所社製）
オートサンプラ（型式：ＳＩＬ−２０Ａ；島津製作所社製）
検出器 ＲＩ検出器（型式：ＲＩＤ−１０Ａ；島津製作所社製）
カラム ＧＰＣカラム（型式：ＳＨＯＤＥＸ ＫＦ−８０１；昭和電工社製）
カラム ＧＰＣカラム（型式：ＳＨＯＤＥＸ ＫＦ−８０２；昭和電工社製）
２本連結
移動相 ＴＨＦ（テトラヒドロフラン）
流量 １．０ｍＬ／ｍｉｎ
カラム温度 ４０℃
サンプル濃度 ０．０１ｇ／１ｍＬＴＨＦ
サンプル注入量 ２０μＬ（ｉｎ ＴＨＦ）
[HPLC analysis conditions]
Equipment Shimadzu high-performance liquid chromatograph data processing software (model: LCsolution ver.1.0; manufactured by Shimadzu Corporation)
Pump (Model: LC-20AD; manufactured by Shimadzu Corporation)
Column oven (model: CTO-20A; manufactured by Shimadzu Corporation)
Autosampler (model: SIL-20A; manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-10A; manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-801; Showa Denko)
Column GPC column (Model: SHODEX KF-802; Showa Denko)
Two linked mobile phases THF (tetrahydrofuran)
Flow rate 1.0mL / min
Column temperature 40 ° C
Sample concentration 0.01g / 1mL THF
Sample injection volume 20μL (in THF)
本発明で用いられるアルカリ性塩類は、アルカリ性を呈する物質であって食品添加物として使用可能な塩類であれば特に限定はないが、アルカリ性を呈する有機酸または無機酸の塩類が好ましく用いられる。アルカリ性塩類としては、例えば、クエン酸ナトリウム、クエン酸カリウム、クエン酸カルシウム、乳酸ナトリウム、乳酸カルシウム、酸化カルシウム、水酸化ナトリウム、水酸化カルシウム、炭酸ナトリウム、炭酸カリウム、炭酸カルシウム、炭酸水素ナトリウム、炭酸水素カリウム、炭酸水素カルシウムなどが挙げられ、好ましくは、クエン酸ナトリウム、炭酸ナトリウム、炭酸水素ナトリウムである。これらアルカリ性塩類は、１種または２種以上を組合わせて用いることができる。 The alkaline salt used in the present invention is not particularly limited as long as it is a substance exhibiting alkalinity and can be used as a food additive, but an organic acid or inorganic acid salt exhibiting alkalinity is preferably used. Examples of alkaline salts include sodium citrate, potassium citrate, calcium citrate, sodium lactate, calcium lactate, calcium oxide, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, carbonate Examples thereof include potassium hydrogen carbonate and calcium hydrogen carbonate, and sodium citrate, sodium carbonate and sodium hydrogen carbonate are preferred. These alkaline salts can be used alone or in combination of two or more.
本発明の畜肉加工食品用品質改良剤に配合されるβ‐アミラーゼ、ジグリセリン脂肪酸エステルおよび／またはトリグリセリン脂肪酸エステル、アルカリ性塩類の量に特に制限はないが、例えば、畜肉加工食品用品質改良剤１００質量％中の配合量は、β‐アミラーゼは力価１５０００ＡｕＮ／ｇ（１ＡｕＮ／ｇは試料１ｇにおいて４０℃、１０分間の反応で１ｍｇのグルコースに相当する還元力を生成するに要する量）として約０．００１〜３０質量％、好ましくは約０．２〜２０質量％であり、ジグリセリン脂肪酸エステルおよび／またはトリグリセリン脂肪酸エステルは約０．０１〜５質量％、好ましくは約０．５〜２質量％であり、アルカリ性塩類は約０．１〜９９．９質量％、好ましくは２０〜９０質量％である。 There is no particular limitation on the amount of β-amylase, diglycerin fatty acid ester and / or triglycerin fatty acid ester, or alkaline salt to be blended in the quality improving agent for processed meat food of the present invention. For example, the quality improving agent for processed meat food The blending amount in 100% by mass is as follows: β-amylase has a titer of 15000 AuN / g (1 AuN / g is an amount required to generate a reducing power corresponding to 1 mg of glucose in a reaction of 10 ° C. for 10 minutes in 1 g of a sample) About 0.001 to 30% by mass, preferably about 0.2 to 20% by mass, and diglycerin fatty acid ester and / or triglycerin fatty acid ester is about 0.01 to 5% by mass, preferably about 0.5 to 2% by mass, and the alkaline salts are about 0.1 to 99.9% by mass, preferably 20 to 90% by mass.
本発明の畜肉加工食品用品質改良剤には、本発明の目的を阻害しない範囲で他の任意の成分が含まれても良く、動植物性蛋白、増粘安定剤、糖類、でん粉、β‐アミラーゼ以外の酵素などを配合することができる。 The quality-improving agent for processed meat products of the present invention may contain other optional components as long as the object of the present invention is not impaired, such as animal and vegetable proteins, thickening stabilizers, sugars, starches, β-amylase Enzymes other than can be blended.
動植物性蛋白としては、動植物由来で食用可能なタンパク質であればよく、例えば、粉末卵白、乳蛋白、カゼイン、ゼラチン、血漿蛋白などの動物性蛋白や、大豆蛋白、小麦蛋白、えんどう蛋白、とうもろこし蛋白などの植物性蛋白が挙げられる。 The animal and plant protein may be any animal and plant edible protein, such as animal protein such as powdered egg white, milk protein, casein, gelatin, plasma protein, soy protein, wheat protein, pea protein, corn, etc. Examples include vegetable proteins such as proteins.
増粘安定剤としては、例えば、アラビアガム、アルギン酸およびその塩、カシアガム、ガティガム、カラギナン、カラヤガム、キサンタンガム、キチン、キトサン、グアーガム、サイリウムシードガム、ジェランガム、タマリンドシードガム、デキストラン、トラガントガム、ファーセレラン、プルラン、ペクチン、ローカストビーンガムなどが挙げられる。 Examples of thickening stabilizers include gum arabic, alginic acid and salts thereof, cassia gum, gati gum, carrageenan, karaya gum, xanthan gum, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, dextran, tragacanth gum, fur celeran, pullulan. , Pectin, locust bean gum and the like.
糖類としては、例えば、ブドウ糖、果糖、ガラクトースなどの単糖、ショ糖、乳糖、麦芽糖などの二糖、フラクトオリゴ糖、ガラクトオリゴ糖、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース、シクロデキストリンなどのオリゴ糖類、デキストリン、粉末水飴などの澱粉分解物、ソルビトール、マンニトール、マルチトール、粉末還元水飴、粉末還元パラチノースなどの糖アルコール類などが挙げられる。 Examples of the saccharide include monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, and maltose, fructooligosaccharides, galactooligosaccharides, maltotriose, maltotetraose, maltopentaose, maltohexaose, cyclo Examples include oligosaccharides such as dextrin, dextrin, starch degradation products such as powdered starch syrup, and sugar alcohols such as sorbitol, mannitol, maltitol, powdered reduced starch syrup, and powdered reduced palatinose.
でん粉としては、例えばタピオカでん粉、コーンスターチ、馬鈴薯でん粉、甘薯でん粉、小麦でん粉、コメでん粉、サゴでん粉などが挙げられる。 Examples of the starch include tapioca starch, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, and sago starch.
β‐アミラーゼ以外の酵素としてはトランスグルタミナーゼ、リジルオキシダーゼ、グルコアミラーゼ、α‐グルコシダーゼなどが挙げられる。 Examples of enzymes other than β-amylase include transglutaminase, lysyl oxidase, glucoamylase, and α-glucosidase.
本発明の畜肉加工食品用品質改良剤の製造方法に特に制限はなく、β‐アミラーゼ、ジグリセリン脂肪酸エステルおよび／またはトリグリセリン脂肪酸エステル、アルカリ性塩類と、所望により動植物性蛋白、増粘安定剤、糖類、でん粉、β‐アミラーゼ以外の酵素などを均一に混合することで畜肉加工食品用品質改良剤が得られる。製造に使用される混合装置は特に制限はなく、公知の混合装置、例えば、リボンミキサー、ナウターミキサー、ヘンシェルミキサー、レーディゲミキサー、Ｖ字型混合機などを用いることができる。 There is no particular limitation on the production method of the quality improving agent for processed meat food of the present invention, β-amylase, diglycerin fatty acid ester and / or triglycerin fatty acid ester, alkaline salts, and optionally animal and plant protein, thickening stabilizer, A quality improver for processed meat products can be obtained by uniformly mixing sugars, starch, and enzymes other than β-amylase. The mixing apparatus used for production is not particularly limited, and a known mixing apparatus such as a ribbon mixer, a Nauter mixer, a Henschel mixer, a Laedige mixer, a V-shaped mixer, or the like can be used.
本発明の畜肉加工食品用品質改良剤は、各種の畜肉加工食品に用いることがでる。また、畜肉加工食品用品質改良剤を用いた畜肉加工食品を製造するには、自体公知の方法を用いればよい。ここで畜肉加工食品とは、畜肉を原料として調製される食品であって、例えばベーコン、ロースベーコン、ショルダーべーコン、ミドルベーコンまたはサイドベーコンなどのベーコン類、骨付きハム、ボンレスハム、ロースハム、ショルダーハム、ベリーハム、生ハム、プレスハムまたはラックスハムなどのハム類、ボロニアソーセージ、フランクフルトソーセージ、ウィンナソーセージ、リオナソーセージ、セミドライソーセージまたはドライソーセージなどのソーセージ類、焼豚、ハンバーグ、ミートボールなどが挙げられる。 The quality improving agent for processed meat products of the present invention can be used for various processed meat products. Moreover, what is necessary is just to use itself well-known method in order to manufacture the livestock meat processed food using the quality improvement agent for livestock meat processed foods. Here, livestock meat processed food is food prepared from livestock meat, for example, bacon such as bacon, loin bacon, shoulder bacon, middle bacon or side bacon, bone ham, boneless ham, loin ham, shoulder ham. Hams such as berry ham, prosciutto, press ham or lux ham, sausages such as bologna sausage, frankfurter sausage, vienna sausage, liona sausage, semi-dry sausage or dry sausage, grilled pork, hamburger, meatball and the like.
上記畜肉としては特に限定はなく、例えば牛肉、豚肉、馬肉、めん羊肉、山羊肉、家兎肉などの家畜などの肉；鶏肉、七面鳥、カモなどの家禽肉；またはこれらの混合肉が挙げられ、好ましくは豚肉、牛肉または鶏肉などである。また、使用可能な部位としては特に限定されず、例えば豚肉の場合、肩肉、ロース肉、ばら肉、もも肉、ウデ肉、半丸枝肉または胴肉など何れの部位も用いることができる。 The livestock meat is not particularly limited, and examples include meat such as livestock such as beef, pork, horse meat, lamb, goat meat, and rabbit meat; poultry meat such as chicken, turkey, and duck; or a mixed meat thereof. Preferably, it is pork, beef or chicken. In addition, for example, in the case of pork, any part such as shoulder meat, loin meat, rose meat, thigh meat, udder meat, half-round carcass or torso can be used.
本発明の畜肉加工食品用品質改良剤の畜肉加工食品への添加量は、畜肉加工食品に含まれる畜肉に対し、好ましは約０．０１〜１０.０質量％、より好ましくは約０．２〜１.０質量％である。 The amount of the quality improving agent for processed meat foods of the present invention added to the processed meat foods is preferably about 0.01 to 10.0% by mass, more preferably about 0.00% to the livestock meat contained in the processed meat foods. It is 2-1.0 mass%.
本発明の畜肉加工食品用品質改良剤の畜肉加工食品への添加方法は、特に限定はなく、例えば畜肉に直接畜肉加工食品用品質改良剤を添加する方法、畜肉加工食品用品質改良剤と副原料をあらかじめ混合したものを畜肉に添加する方法などが挙げられる。 The method of adding the quality improver for processed meat food of the present invention to the processed meat food is not particularly limited. For example, the method of adding the quality improver for processed meat food directly to livestock meat, For example, a method in which raw materials mixed in advance are added to livestock meat.
上記副原料としては、一般に畜肉加工食品に用いられる副原料であれば特に制限はなく、例えば、食塩、糖類（砂糖、ブドウ糖、水あめ、乳糖、デキストリンなど）、亜硝酸塩、アスコルビン酸ナトリウム、動植物性蛋白（大豆タンパク、卵白粉末、ホエータンパク、血清タンパク、コラーゲンタンパクなど）、増粘安定剤（カラギナン、ローカストビーンガム、キサンタンガム、カードランなど）、調味料（アミノ酸系調味料、核酸系調味料、有機酸系調味料、無機酸系調味料など）、香辛料、でん粉、穀粉類、酸化防止剤、β-アミラーゼ以外の酵素、油脂、エキス類、色素などが挙げられる。 The above-mentioned auxiliary materials are not particularly limited as long as they are generally used for processed meat products, for example, salt, sugar (sugar, glucose, starch syrup, lactose, dextrin, etc.), nitrite, sodium ascorbate, animal and vegetable properties. Protein (soy protein, egg white powder, whey protein, serum protein, collagen protein, etc.), thickening stabilizer (carrageenan, locust bean gum, xanthan gum, curdlan, etc.), seasoning (amino acid seasoning, nucleic acid seasoning, Organic acid seasonings, inorganic acid seasonings, etc.), spices, starch, flours, antioxidants, enzymes other than β-amylase, fats and oils, extracts, pigments and the like.
畜肉加工食品用品質改良剤を添加した畜肉と副原料は、練り合わせて最終商品の形態に合わせてケーシングなどに充填または成形し、スモーク・スチームなどの加熱処理をすることにより畜肉加工食品が得られる。以上のようにして得られた畜肉加工食品は、適度な硬さを有し弾力に優れるという効果を有している。 Livestock meat processed with the quality improver for processed meat products and auxiliary materials are kneaded and filled or molded into a casing etc. according to the form of the final product, and then processed meat products such as smoke and steam can be obtained. . The processed meat processed food obtained as described above has an effect of having an appropriate hardness and excellent elasticity.
ブロック状の食肉を加工して得られるベーコン、ハムおよび焼豚などの畜肉加工食品は、例えば、以下の方法により製造される。まず、畜肉加工食品用品質改良剤を、通常の塩漬液（ピックル液）に含まれる他の成分（食塩、糖類、亜硝酸塩、動植物性蛋白質、増粘安定剤、調味料、香辛料などなどの副原料）と共に分散させたピックル液を調製する。前記ピックル液は、食肉用インジェクターによって、原料肉に対して約２０〜８０質量％の量を畜肉に注入される。次に、食肉用タンブラーを用いて、ピックル液成分を十分に畜肉中に分散、浸透させる方法（インジェクション法）、あるいは、畜肉をピックル液に浸漬し、畜肉中にピックル液を浸透させる方法（湿塩漬法）などにより、ピックル液を畜肉に均一に含浸させることができる。ピックル液を含浸させた畜肉は、必要に応じて、ケーシングまたはリテイナーなどに充填され、またはそのまま、熱処理される。熱処理は、乾燥、燻煙、蒸煮または湯煮などを適宜組み合わせて実施できる。好ましくは、良好な食味を獲得する観点から、肉塊の中心温度を約６５℃以上に加熱調理されるのがよい。熱処理後、肉塊は冷却され、所望によりスライスされ、商品単位ごとに包装される。 Processed livestock meat foods such as bacon, ham and grilled pork obtained by processing block-shaped meat are produced, for example, by the following method. First, the quality improving agent for processed meat foods is added to other ingredients (salts, sugars, nitrites, animal and vegetable proteins, thickening stabilizers, seasonings, spices, etc.) contained in normal salted liquid (pickling liquid). A pickle solution dispersed together with the raw material is prepared. The pickle liquid is injected into the livestock meat by a meat injector in an amount of about 20 to 80% by mass based on the raw meat. Next, use a meat tumbler to sufficiently disperse and infiltrate the pickle component in the meat (injection method), or to immerse the meat in the pickle solution and allow the pickle solution to penetrate into the meat (wet). The pickling liquid can be uniformly impregnated into the meat by a salting method). The meat impregnated with the pickle liquid is filled in a casing or a retainer or the like as necessary, or is heat-treated as it is. The heat treatment can be carried out by appropriately combining drying, smoke, steaming or boiling. Preferably, from the viewpoint of obtaining a good taste, the center temperature of the meat chunk is cooked to about 65 ° C. or higher. After the heat treatment, the meat mass is cooled, sliced as desired, and packaged in product units.
また小片の畜肉を加工して得られるプレスハムおよびソーセージなどの畜肉加工食品は、畜肉加工食品用品質改良剤を、通常含まれる他の成分（食塩、糖類、亜硝酸塩、動植物性蛋白質、増粘安定剤、調味料、香辛料など）と共に小片の畜肉に添加し、通常実施されている方法、例えば、食肉用グラインダー・ミキサーなどによりペースト状にし、これをケーシングまたはリテイナーなどに充填し、熱処理される。熱処理は、乾燥、燻煙、蒸煮または湯煮などの処理工程を適宜組み合わせて実施される。熱処理後、畜肉加工食品は冷却され、所望によりスライスされ、商品単位ごとに包装される。 In addition, processed meat products such as press ham and sausage obtained by processing small pieces of livestock meat, quality improvers for processed meat products, other ingredients (salt, sugar, nitrite, animal and vegetable proteins, thickening) Stabilizers, seasonings, spices, etc.) are added to small pieces of livestock meat, made into a paste using a conventional method, for example, a meat grinder / mixer, etc., filled in a casing or retainer, and then heat treated. . The heat treatment is performed by appropriately combining processing steps such as drying, smoke, steaming or boiling. After the heat treatment, the processed meat is cooled, sliced as desired, and packaged for each product unit.
以下に本発明を実施例で説明するが、これは本発明を単に説明するだけのものであって、本発明を限定するものではない。 The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.
［畜肉加工食品用品質改良剤の作製］
（１）原材料
β‐アミラーゼ（商品名：β‐アミラーゼ＃１５００Ｓ；ナガセケムテックス社製 酵素の力価１５３１０ＡｕＮ／ｇ）
クエン酸三ナトリウム（商品名：精製クエン酸ナトリウム；扶桑化学工業社製）
ジグリセリン脂肪酸エステル（商品名：ポエムＤＯ‐１００Ｖ；理研ビタミン社製）
デキストリン（商品名：パインデックス＃２；松谷化学工業社製）
[Production of quality improver for processed meat products]
(1) Raw material β-amylase (trade name: β-amylase # 1500S; enzyme titer 15310 AuN / g, manufactured by Nagase ChemteX)
Trisodium citrate (trade name: Purified sodium citrate; manufactured by Fuso Chemical Industries)
Diglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
Dextrin (trade name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
（２）畜肉加工食品用品質改良剤の配合
上記原材料を用いて作製した畜肉加工食品用品質改良剤の配合組成を表１に示した。
(2) Formulation of quality improving agent for processed meat foods Table 1 shows the composition of a quality improving agent for processed meat foods prepared using the above raw materials.
（３）畜肉加工食品用品質改良剤の作製
表１に示した配合に基づいて各原材料を混合し、畜肉加工食品用品質改良剤（実施例品１、２、比較例品１〜６）を作製した。尚、混合はフードプロセッサー（型式：ＭＫ−Ｋ４８Ｐ；パナソニック社製）に各原材料を入れ２分間混合して行った。各試料の１回の作製量は２００ｇである。
(3) Production of quality improving agent for processed meat foods Each raw material is mixed based on the formulation shown in Table 1, and quality improving agents for processed meat products (Example products 1 and 2, Comparative products 1 to 6). Produced. The mixing was performed by putting each raw material in a food processor (model: MK-K48P; manufactured by Panasonic Corporation) and mixing for 2 minutes. The production amount of each sample at one time is 200 g.
［畜肉加工食品用品質改良剤を用いたソーセージの作製］
(１)ソーセージ用原材料
豚ウデ肉挽肉（デンマーク産冷凍品を解凍して約６ｍｍにミンチしたもの 脂肪分３０％含有）
食塩（ＪＴ社製）
上白糖（大東製糖社製）
亜硝酸Ｎａ製剤（オルガノフードテック社製）
アスコルビン酸Ｎａ（ＢＡＳＦ社製）
白コショウ（カネカサンスパイス社製）
分離大豆たん白（商品名：ニューフジプロＳＥ−Ｈ；不二製油社製）
大豆油（日清オイリオ社製）
酢酸デンプン（商品名：ＭＴ−０１；日本食品化工株式会社製）
トリポリリン酸Ｎａ（太平化学産業社製）
[Production of sausages using quality improvers for processed meat products]
(1) Raw sausage raw pork Ude minced meat (Defrosted Danish frozen product and minced to about 6mm, containing 30% fat)
Salt (manufactured by JT)
Super white sugar (Daito Sugar Co., Ltd.)
Nitrite Na preparation (manufactured by Organo Foodtech)
Ascorbic acid Na (manufactured by BASF)
White pepper (made by Kaneka Sun Spice)
Isolated soy protein (trade name: New Fuji Pro SE-H; manufactured by Fuji Oil Co., Ltd.)
Soybean oil (Nisshin Oillio)
Starch acetate (trade name: MT-01; manufactured by Nippon Shokuhin Kako Co., Ltd.)
Tripolyphosphate Na (produced by Taihei Chemical Industrial Co., Ltd.)
（２）ソーセージ用生地の原材料配合
上記ソーセージ用原材料を用いて作製したソーセージ用生地の配合組成を表２に示した。
(2) Composition of raw materials for sausage dough The composition of the sausage dough prepared using the sausage raw materials is shown in Table 2.
（３）ソーセージの作製
表２に示した配合に基づき下記方法にてソーセージ用生地およびソーセージを作製した。尚、ソーセージ用生地の１回の作製量は、表２の配合の２倍量である。
分離大豆たん白、大豆油、氷水（１／６量）をフードプロセッサー（型式：ＭＫ−Ｋ４８；パナソニック社製）に入れカッティングを行い、カードを作成する。さらに、冷蔵庫（庫内温度０℃）に保存しておいた豚ウデ挽肉に食塩、亜硝酸Ｎａ製剤、アスコルビン酸Ｎａと畜肉加工食品用品質改良剤（実施例品１、２、比較例品１〜６）あるいはトリポリリン酸Ｎａを加え、フードプロセッサー（型式：ＭＫ−Ｋ４８；パナソニック社製）にて1分間カッティングを行った。さらに、その後、白コショウ、上白糖、酢酸デンプン、残りの氷水（５／６量）を加えフードプロセッサーにて１０℃になるまでカッティングを行いソーセージ生地を作製した。
得られたソーセージ生地をビニール袋にとり、真空包装機（型式：Ｖ−３８０Ｇ；東静電気社製）で脱気を行い、直径約２０ｍｍの塩化ビニリデンのケーシングに充填した。充填後、７５℃で６０分ボイルをした後、ボイル終了後氷水中で３０分間冷却し、ケーシング詰めしたソーセージ（試作品１〜９）を得た。尚、畜肉加工食品用品質改良剤あるいはトリポリリン酸Ｎａを加えない以外は同様にしてケーシング詰めしたソーセージ（試作品１０）を作製した。
(3) Preparation of sausage Based on the formulation shown in Table 2, sausage dough and sausage were prepared by the following method. In addition, the production amount of the sausage dough at one time is twice the amount shown in Table 2.
Separated soy protein, soybean oil, and ice water (1/6 amount) are put into a food processor (model: MK-K48; manufactured by Panasonic Corporation) and cut to produce a card. In addition, salt, nitrite Na preparation, sodium ascorbate and quality improver for processed meat food (Example Products 1, 2, Comparative Example Product 1) -6) or Na tripolyphosphate was added, and cutting was performed for 1 minute with a food processor (model: MK-K48; manufactured by Panasonic Corporation). Further, white pepper, white sugar, starch acetate, and the remaining ice water (5/6 amount) were added thereto, and cutting was carried out to 10 ° C. with a food processor to prepare a sausage dough.
The obtained sausage dough was placed in a plastic bag, degassed with a vacuum packaging machine (model: V-380G; manufactured by Tosei), and filled into a vinylidene chloride casing having a diameter of about 20 mm. After filling, boiling was performed at 75 ° C. for 60 minutes, and after completion of boiling, cooling was performed in ice water for 30 minutes to obtain sausages (prototypes 1 to 9) packed in a casing. In addition, the sausage (prototype 10) stuffed with the casing was produced similarly except not adding the quality improving agent for livestock meat processed foods, or tripolyphosphate Na.
［畜肉加工食品用品質改良剤を用いたソーセージの評価］
（１）保水性の評価（離水率の測定方法）
得られたケーシング詰めしたソーセージを用いて下記評価方法で離水率を求め保水性の評価を行った。ケーシング詰めしたソーセージを冷蔵庫（庫内温度約４℃）に約１２時間保存した後、ケーシング表面の湿気を乾いた布でふき取ってケーシング詰めしたソーセージの重さを量った。次にケーシングを剥ぎ、ケーシングの内側に付着している水分をろ紙で吸い取り、同様にソーセージ表面に付着している水分をろ紙で吸い取った。ケーシングおよびソーセージそれぞれの重さを量り、以下の計算式より離水率（％）を求めた。離水率が２％以下であると保水性が良いといえる。結果を表３に示す。
離水率（％）＝［（Ａ−Ｂ−Ｃ）／（Ａ−Ｂ）］×１００
Ａ：ケーシング詰めしたソーセージの重さ（ｇ）
Ｂ：水分をろ紙で吸い取った後のケーシングの重さ（ｇ）
Ｃ：水分をろ紙で吸い取った後のソーセージの重さ（ｇ）
[Evaluation of sausages using quality improvers for processed meat products]
(1) Evaluation of water retention (measurement method of water separation rate)
Using the obtained sausage packed in the casing, the water separation rate was determined by the following evaluation method and the water retention was evaluated. After the casing-packed sausage was stored in a refrigerator (internal temperature of about 4 ° C.) for about 12 hours, the casing surface was weighed by wiping the casing surface with a dry cloth. Next, the casing was peeled off, and moisture adhering to the inside of the casing was blotted with a filter paper, and similarly, moisture adhering to the sausage surface was blotted with a filter paper. The casing and sausage were weighed, and the water separation rate (%) was obtained from the following formula. It can be said that water retention is good when the water separation rate is 2% or less. The results are shown in Table 3.
Water separation rate (%) = [(A−B−C) / (A−B)] × 100
A: Weight of sausage packed in casing (g)
B: Weight of casing after absorbing moisture with filter paper (g)
C: Weight of the sausage after the moisture is absorbed with a filter paper (g)
（２）弾力性の測定方法
得られたケーシング詰めしたソーセージを用いて下記評価方法で降伏荷重および降伏歪を測定し、弾力性の評価を行った。
得られたケーシング詰めしたソーセージを冷蔵庫（庫内温度約４℃）に約１２時間保存した後、厚さ約２ｃｍにスライスし、塩化ビニリデン製袋に入れて密封し、約１０℃の恒温器中に約１時間保持し試験片とした。レオナーＩＩ（型式：ＲＥ２−３３０５Ｓ；ＹＡＭＡＤＥＮ社製）を用い、テーブルスピード毎秒１０ｍｍで試験片を上昇させ、底部が円形で直径約５ｍｍのプランジャーが試料片に貫入する時の降伏荷重と降伏歪を定法により求めた。降伏荷重で２５０ｇ以上、降伏歪で２６％以上であれば、弾力性が高く、充分な歯ごたえ（ぷりぷり感）を得られるといえる。結果を表３に示す。
(2) Measuring method of elasticity Using the obtained casing-packed sausage, the yield load and the yield strain were measured by the following evaluation methods, and the elasticity was evaluated.
The obtained sausage packed in the casing is stored in a refrigerator (internal temperature of about 4 ° C.) for about 12 hours, sliced to a thickness of about 2 cm, sealed in a vinylidene chloride bag, and sealed in an incubator at about 10 ° C. The test piece was held for about 1 hour. Using Leoner II (Model: RE2-3305S; manufactured by YAMADEN), the test piece is raised at a table speed of 10 mm per second, and the yield load and yield strain when a plunger with a circular bottom and a diameter of about 5 mm penetrates the sample piece. Was determined by a regular method. If the yield load is 250 g or more and the yield strain is 26% or more, it can be said that the elasticity is high and sufficient crunchiness can be obtained. The results are shown in Table 3.
降伏荷重は２６０ｇ以上、降伏歪は２６％以上であり弾力性が高く、充分な歯ごたえがあるといえる。また、実施例品１、２を添加した試作品１、２は、従来用いられているトリポリリン酸Ｎａを添加した試作品９とほぼ同様の離水率、弾力性であった。
一方、比較例品１〜６を添加した試作品３〜８は、離水率が２％以上であり保水性が悪く、降伏荷重は２４０ｇ未満、降伏歪は２５％以下であり弾力性に乏しかった。比較例品１〜６を添加した試作品３〜８は、従来用いられているトリポリリン酸Ｎａを添加した試作品９とは離水率、弾力性共に隔たりがあった。
It can be said that the yield load is 260 g or more, the yield strain is 26% or more, and the elasticity is high and there is sufficient texture. Moreover, the prototypes 1 and 2 which added the example goods 1 and 2 were the water separation rate and elasticity substantially the same as the prototype 9 which added the tripolyphosphate Na conventionally used.
On the other hand, the prototypes 3 to 8 to which the comparative products 1 to 6 were added had a water separation rate of 2% or more and poor water retention, a yield load of less than 240 g, a yield strain of 25% or less, and poor elasticity. . The prototypes 3 to 8 to which the comparative products 1 to 6 were added had a difference in water separation rate and elasticity from the conventionally used prototype 9 to which sodium tripolyphosphate was added.
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