JPS6261299B2 - - Google Patents

Description

【発明の詳細な説明】[Detailed description of the invention]

わが国の食肉需給事情は、低廉な加工原料肉資
源としての羊肉（マトン）の輸入量を増大させて
いる。しかし、羊肉には、日本人には概して好ま
れない特有の臭気があり、その臭気は主として羊
脂の部分にある為、羊肉を加工するときは羊脂身
をできるだけ除去した赤肉が用いられている。除
去された羊脂は、不好臭味の為、他の家畜脂肪、
例えば豚脂や牛脂に比べて、食用上の利用価値が
極めて乏しいものであつた。 本発明者は羊脂を有効利用する方途を種々検討
する中で、羊脂に液状油を混合し、水中油型乳化
物とすることにより、羊脂の特有の臭気は、食用
として殆んど問題にならなくなり、風味が向上す
ること、を見出しこの発明を完成した。 この発明は羊脂と液状油の混合油脂を含んでな
る水中油型乳化物である。 この水中油型乳化物の調製で、羊脂としては羊
脂身そのものを用いてもよいし、脂肪組織から加
熱溶出したものを用いてもよい。しかし羊脂の融
点は44〜55℃（「油脂化学便覧」）と他の家畜脂肪
に比して高く、常温または低温下での乳化作業性
が悪い。羊脂は約50℃以上の高温にすると乳化が
容易になるが、羊脂乳化物を例えば他の家畜脂肪
の様に肉加工食品の原料に用いるとき、原料の混
合、混練温度として低温を採用しなければならな
いことが多いので、加熱し冷却する工程を付加す
ることは、品質管理上の問題やコストアツプの要
因になり、コストの低い羊脂を用いる効果が低下
する。液状油は羊脂の常温または低温下での乳化
作業性を向上させる効果がある。乳化作業性を向
上させるに必要な羊脂に対する液状油の割合は、
水相と液相の割合、乳化剤の種類と量により若干
異なるが、概ね1/3乃至2/5以上である。液状油の
添加は、又、羊脂特有の臭気の若干の希釈効果が
あり、水中油型すなわち油相を水相がとりまく乳
化型にする構成と相俟つて、独特の臭気を食用上
問題のない程度に抑え、風味を向上させることが
できる。液状油は、無味無臭の精製油が良いが、
乳化物の使用目的によつては、未精製油であつて
もそれ自体が良好な香味・呈味を有するものであ
ればよい。 乳化物の調製には、蛋白質、ペクチン、澱粉、
ガム質、ホスフアチツド、多価アルコールの脂肪
酸エステル等、公知の乳化剤、乳化安定剤を用い
ることができる。 本発明の乳化物は、公知の水中油型乳化食品乃
至食品原料として用いることができるが、羊脂の
臭味が抑制され呈味はある本発明乳化物の特性
は、肉加工品乃至肉様加工食品において用いるの
が最適である。肉加工品等加熱工程を経る用途の
場合には、前記乳化剤、乳化安定剤として熱凝固
性蛋白を用いるのがよい。熱凝固性蛋白として
は、大豆蛋白、落花性蛋白、卵蛋白、カゼイン等
が挙げられ、これらは、乳化物の加熱時、油相と
水相の分離を抑制し、また、乳化物の稠度を調整
し得る。羊脂乳化物を肉加工食品等へ利用する場
合の添加方法は、練り込みによつて肉ペースト等
と均一化させる方法、肉等の組織中へ浸透吸着さ
せる方法、乳化物をやや固めのものとし或は加熱
凝固した粒状・層状等の形を残して他の原料と混
合する方法等が挙げられる。 実施例１及び実験例 羊脂身、液状油としての精製パーム油、水、及
び市販分離大豆蛋白粉（「フジプローＲ」不二製
油(株)製）を、下表の各割合で、サイレントカツタ
ー中にこの順で加え、計10分間混練（乳化）し、
これを、折り巾3.5cmのプラスチツクケーシング
に充填し95℃の湯浴中30分間加熱後放冷した。 各検体について、脂肪分離の有無と風味を調べ
たが、結果も下表に併せて示す。 Japan's meat supply and demand situation is increasing the amount of mutton imported as an inexpensive raw meat resource for processing. However, mutton has a unique odor that Japanese people generally do not like, and this odor is mainly caused by the mutton fat, so when mutton is processed, red meat is used, with as much mutton fat removed as possible. There is. The removed mutton fat has an unpleasant odor and taste, so other livestock fats,
For example, compared to pork fat and beef tallow, it had extremely poor edible value. While considering various ways to effectively utilize mutton tallow, the present inventor found that by mixing mutton tallow with liquid oil to create an oil-in-water emulsion, the characteristic odor of mutton tallow could be eliminated for edible use. He discovered that this problem would no longer be a problem and the flavor would improve, and he completed this invention. This invention is an oil-in-water emulsion comprising a mixed fat of mutton tallow and liquid oil. In the preparation of this oil-in-water emulsion, mutton fat itself may be used as the mutton fat, or one heated and eluted from adipose tissue may be used. However, the melting point of mutton tallow is 44-55°C (``Oil and Fat Chemistry Handbook''), which is higher than other livestock fats, and it has poor emulsifying properties at room or low temperatures. It becomes easier to emulsify sheep tallow when it is heated to a high temperature of about 50℃ or higher, but when using sheep tallow emulsion as a raw material for processed meat foods like other livestock fats, a low temperature is used for mixing and kneading the raw materials. Therefore, adding heating and cooling steps causes problems in quality control and increases costs, reducing the effectiveness of using low-cost mutton tallow. Liquid oil has the effect of improving the emulsification workability of mutton tallow at room temperature or low temperature. The ratio of liquid oil to mutton tallow required to improve emulsification workability is:
Although it varies slightly depending on the ratio of the aqueous phase to the liquid phase and the type and amount of emulsifier, it is generally 1/3 to 2/5 or more. The addition of liquid oil also has the effect of slightly diluting the odor characteristic of mutton tallow, and together with the oil-in-water type, that is, the emulsified type in which the oil phase is surrounded by the water phase, the addition of liquid oil makes the unique odor a food-related problem. It is possible to improve the flavor by suppressing it to a minimum level. As for liquid oil, tasteless and odorless refined oil is best.
Depending on the purpose of use of the emulsion, unrefined oils may be used as long as they have good flavor and taste. For the preparation of emulsions, protein, pectin, starch,
Known emulsifiers and emulsion stabilizers such as gums, phosphatides, and fatty acid esters of polyhydric alcohols can be used. The emulsion of the present invention can be used as a known oil-in-water emulsified food or as a food raw material, but the emulsion of the present invention has the characteristics of suppressing the odor and taste of mutton fat and having a taste that is suitable for processed meat products or meat-like products. Best used in processed foods. In the case of applications that require a heating process, such as processed meat products, it is preferable to use thermocoagulable proteins as the emulsifier and emulsion stabilizer. Examples of heat-coagulable proteins include soybean protein, peanut protein, egg protein, and casein, which suppress separation of the oil phase and aqueous phase when the emulsion is heated, and also reduce the consistency of the emulsion. Can be adjusted. When using sheep fat emulsion in processed meat foods, etc., the methods of adding it include mixing it to make it homogeneous with meat paste, etc., adsorbing it into the tissues of meat, etc., and adding it to meat products to make the emulsion a little harder. Examples include a method of mixing with other raw materials while leaving a granular or layered shape that has been solidified by heating. Example 1 and Experimental Examples Sheep fat, refined palm oil as a liquid oil, water, and commercially available isolated soybean protein powder ("Fujipro R" manufactured by Fuji Oil Co., Ltd.) were mixed into a silent cutter in the proportions shown in the table below. Add the ingredients in this order and knead (emulsify) for a total of 10 minutes.
This was filled into a plastic casing with a folding width of 3.5 cm, heated in a 95°C water bath for 30 minutes, and then allowed to cool. Each sample was examined for fat separation and flavor, and the results are also shown in the table below.

【表】 上表から明らかな通り、液状油を使用しないと
き常温での乳化が困難であり（）、高温で混練
する（）か、または液状油を加える（）こと
によつて乳化はするようになるが、風味の改善効
果は液状油を加えるの方が大きかつた。また、
マトン脂身に対する液状油の割合が大きくなる程
風味の改善効果は大きい（、、）が、同じ
割合でも乳化した状態と脂肪分離がおこつている
状態とでは、風味の差が明瞭であつた（、
）。 実施例 ２ 豚赤肉、マトン赤肉、豚脂、実施例１のNo.ま
たはの配合で混練したもの、水、及び少量の調
味料・香辛料を下記の通り配合し、常法によつて
ソーセージを製造した。[Table] As is clear from the table above, it is difficult to emulsify at room temperature when liquid oil is not used (), and emulsification can be achieved by kneading at high temperatures () or adding liquid oil (). However, the flavor improvement effect was greater when liquid oil was added. Also,
The larger the ratio of liquid oil to mutton fat, the greater the flavor improvement effect (,,), but even at the same ratio, there was a clear difference in flavor between the emulsified state and the state where fat separation had occurred ( ,
). Example 2 Pork lean meat, mutton lean meat, pork fat, kneaded with the mixture No. or in Example 1, water, and a small amount of seasonings and spices were mixed as shown below, and sausages were prepared in a conventional manner. was manufactured.

【表】 風味上の有意差はＢとＣの間に認められたが、
ＡとＣの間には認められなかつた。[Table] A significant difference in flavor was observed between B and C, but
It was not recognized between A and C.

Claims (1)

【特許請求の範囲】[Claims] １ 羊脂と液状油の混合油脂を含んでなる水中油
型乳化物。1. An oil-in-water emulsion containing a mixture of mutton tallow and liquid oil.