JP3140318B2 - Ham and bacon and quality improving composition for ham and bacon - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ham and bacon and a quality improving composition therefor.

[0002]

2. Description of the Related Art Conventionally, in the production of ham and bacon, animal and plant proteins such as egg white, lactalbumin, and soybean protein have been used for the purpose of reinforcing binding, stabilizing quality, and improving yield.

[0003]

When these conventional animal and plant proteins are added to ham and bacon, the yield is improved as compared with the case where no ham and bacon is added, but they are still insufficient in terms of stabilizing the quality and improving the yield. It is hard to say. In addition, when conventional additives are added, the texture of ham and bacon tends to be “kamaboko-style”, which may impair the original texture and flavor of ham and bacon.

[0004] An object of the present invention is to provide ham and bacon with improved water retention, texture, and flavor which do not have the drawbacks of conventional animal and plant proteins.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and have found that the combined use of collagen and curdlan has various improvement effects. As a result of further research, the present invention has been completed.

That is, the present invention relates to (1) a particle diameter of 0.2
Ham and bacon, characterized in that they contain powdered collagen and curdlan in which the proportion of 5 mm or less accounts for 90% by weight or more , and (2) the ratio of particle diameter of 0.25 mm or less.
The present invention relates to a quality improving composition for ham and bacon, characterized by containing powdered collagen and curdlan having a ratio of 90% by weight or more .

The ham and bacon to be used in the present invention are not particularly limited as long as they are products mainly made of pork and processed by a conventional method. For example, hams include roast ham, boneless ham, shoulder ham, berry ham, and lux ham, and bacons include bacon, roast bacon, shoulder bacon, middle bacon, side bacon, and the like.

[0008] Collagen in the present invention is a major protein contained in animal skin, bone and connective tissue, as long as it has a structure in which several helical polypeptide chains are assembled. The origin is not particularly limited.

[0009] Typical methods for producing collagen include, for example, (a) a method in which animal skin such as pig skin or cow skin which has been depilated is ground in a greasy state; and (b) a method in which dehaired animal skin is subjected to defatting treatment. (C) a method in which the depilated animal skin is degreased, then treated with an acid or alkali, neutralized, dried and crushed, and (d) pork bone or beef bone is acid-treated by a conventional method. And the method of (e) obtaining from the extraction residue after hot water extraction during the production of gelatin.

Among these collagens, the above (c)
Of 90% by weight or more of 0.25m
m or less is particularly preferably used. As specific properties, crude protein about 80%, crude fat about 10% or less, about 1% ash or less, those of less than about 10% moisture and the like, the degree of pulverization particle size 0. Those having a size of 25 mm or less are those having a content of 90% by weight or more .

The curdlan in the present invention is a heat-coagulable polysaccharide containing D-glucose as a constituent sugar and mainly composed of β-1,3-glucoside bonds, and its origin is not limited to microorganisms, animals or plants. For example, a polysaccharide produced by a bacterium of the genus Alcaligenes or Agrobacterium is preferable (Japanese Patent Application Laid-Open No. 5-23143).

In the present invention, the mixing ratio of collagen and curdlan and the amount of them added depend on the target ham and curdlan.
It is appropriately selected according to the type of bacon and the purpose of addition. Usually, curdlan is used in an amount of about 0.1 to 10 parts by weight, preferably 0.2 to 5 parts by weight (based on dry matter), based on 1 part by weight of collagen, and the total amount thereof is ham / bacon before processing. About 0.1 to 5% by weight, preferably about 0.3 to 3% by weight, based on the weight of the product. In addition, the "ham and bacon before processing" here means,
Ham and bacon after adding various additives (including water) including collagen and curdlan and before applying heat.

When collagen and curdlan are used in the above-mentioned mixing ratio, effects of improving water retention, texture and flavor which cannot be obtained when each is used alone can be obtained. On this occasion,
When powdered collagen having a particle diameter of 0.25 mm or less occupying 90% by weight or more is used, the above-mentioned improvement effect is more remarkably exhibited. When the ratio of collagen to curdlan is out of the above range, a synergistic effect cannot be obtained and the object of the present invention is not achieved. On the other hand, if the added amount of collagen and curdlan is less than 0.1% by weight, a sufficient improvement effect cannot be obtained.

Next, the quality improving composition for ham and bacon of the present invention will be described. This composition can be obtained by mixing collagen and curdlan at the above-mentioned mixing ratio. The method for producing the present composition may be any method as long as collagen and curdlan can be uniformly mixed. For example, when both dry powders are used, they can be produced using a powder mixer such as a Henschel mixer. When a water-containing component such as polished collagen is used, for example, the composition can be produced by mixing with a silent cutter or a kneader.

In order to produce the ham and bacon of the present invention, the ham and bacon may be produced according to a conventional method according to a conventional method. There is no particular limitation so long as collagen and curdlan can be added uniformly. It is desirable to dissolve and disperse in water together with other components (polymerized phosphate, color former, salt, seasoning, etc.) and add it as a pickle liquid. In that case, a method of immersing the raw material meat in the pickle liquid or injecting it using an injector may be mentioned. Further, if tumbling or the like is performed, the compound can be more uniformly added. Collagen and curdlan may be added in any order, but it is advantageous in terms of workability to use them as a composition produced by the above-described method in advance. In addition, sugars, protein agents, preservatives, thickening stabilizers, polymerized phosphates, coloring agents, coloring aids, salt, seasonings, spices and the like generally used for ham and bacon may be used in combination.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto. In the examples, a curd run (a dry powder product) manufactured by Takeda Pharmaceutical Co., Ltd. was used.
Unless otherwise specified,% is% by weight, and part means part by weight.

Reference Example 1 A composition was obtained by mixing 30 kg of powdered collagen and 30 kg of curdlan with a super mixer (manufactured by Kawata Corporation) for 5 minutes.

Example 1 A composition was obtained by mixing 150 kg of powdered collagen having a particle diameter of 0.25 mm or less with a ratio of 95% and 50 kg of curdlan in a Henschel mixer (manufactured by Mitsui Mining Co., Ltd.) for 5 minutes. .

Reference Example 2 4.5 kg of collagen slurry (solid content: 8%) and 0.5 kg of curdlan were mixed with a silent cutter for 5 minutes to obtain a composition.

Reference Example 3 A pickle solution comprising Tables 1 and 2 was prepared, and loin ham was produced according to a conventional method. That is, pork loin meat 10
After 0 kg was injected with 40 kg of the pickle liquid shown in Table 1, tumbling was performed overnight in a refrigerator at 5 ° C. Then, it is filled in a fibrous casing, dried (75 ° C., 30 minutes), smoked (75 ° C., 30 minutes), steamed (80 ° C., 3 hours), and water-cooled (30 minutes) in a smoke house. Stored refrigerated overnight. The weight of the final product when the weight of the raw pork loin is 100,
Table 3 shows the texture of the product.

[0021]

[Table 1]

[0022]

[Table 2]

* No. 1 added egg white powder instead of collagen and curdlan.

[0024]

[Table 3]

As is evident from the results in Table 3, the loin ham to which collagen and curdlan were added at the above-mentioned ratios had a higher yield (water retention) than that to which they were added alone (the weight loss of the final product). ), And the texture was significantly improved. A product in which the ratio of collagen and curdlan was added outside the above range did not show a synergistic effect, and was not different from a product in which they were added alone. In addition, No. The flavors of the products 5, 6, and 7 are the same as those of conventional products (N
o. (Corresponding to 1), which was preferable.

Example 2 A pickle solution having the composition shown in Table 4 was prepared, and loin ham was produced according to a conventional method.

That is, 80 kg of a pickle solution shown in Table 4 was injected into 100 kg of pork loin, and tumbling was performed in a refrigerator at 5 ° C. overnight. Then, it is filled in a fibrous casing, dried in a smoke house (75 ° C., 30 minutes), and smoked (75 minutes).
30 ° C), steaming (80 ° C, 3 hours), water cooling (30 ° C)
Min) and refrigerated overnight. In the compositions shown in Table 4, the composition obtained in Reference Example 1 and the composition obtained in Example 1 were separately used, and two types of loin ham (the former was a product used in Reference Example 1) , The latter being the product for Example 1 ). On the other hand, loin ham similarly prepared using lactalbumin instead of the composition was used as a control.

[0028]

[Table 4]

As a result, Reference Example 1 Products Used and Examples
1 The product used was favorable in quality with improved texture and flavor compared to the control product. The control product had a kamaboko-like texture, whereas the product according to the present invention had the original texture of ham. In addition, the effect of improving the above-mentioned San
The product used in Example 1 was larger than the product used in Example 1 .

Example 3 A pickle solution having the composition shown in Table 5 was prepared, and boneless ham was produced according to a conventional method. That is, pork leg meat 100k
After injecting 40 kg of the pickle liquid shown in Table 5 to the g, tumbling was performed in a refrigerator at 5 ° C. overnight. Then, it is filled in a fibrous casing, dried (75 ° C., 30 minutes), smoked (75 ° C., 30 minutes), steamed (80 ° C., 3 hours), and water-cooled (30 minutes) in a smoke house. Stored refrigerated overnight. On the other hand, in place of the composition obtained in Example 2 shown in Table 5, a Bones ham similarly prepared using soy protein was used as a control.

[0031]

[Table 5]

As a result, the product according to the present invention was preferable in that the water retention was increased and the texture and flavor were improved as compared with the control product.

Example 4 A pickle solution having the composition shown in Table 6 was prepared, and bacon was produced according to a conventional method. That is, 25 kg of the pickle solution shown in Table 6 was injected into 100 kg of pork belly, and tumbling was performed overnight in a refrigerator at 5 ° C.
Then, in a smoke house, dry (75 ° C, 30
Minutes), smoke (75 ° C, 30 minutes), steaming (80 ° C, 2 minutes)
Hour) and water cooling (30 minutes) and refrigerated overnight.
On the other hand, instead of the composition obtained in Example 1 shown in Table 6, bacon produced similarly using plasma powder was used as a control.

[0034]

[Table 6]

As a result, the product according to the present invention was preferable in that the water retention was increased and the texture and flavor were improved as compared with the control product.

Example 5 A pickle solution having the composition shown in Table 5 was prepared, and beef ham using beef thigh meat was produced according to a conventional method. That is, for 100 kg of beef thigh meat, the pickle solution shown in
After the injection, tumbling was performed overnight in a refrigerator at 5 ° C. Then, it is filled into a fibrous casing and dried in a smoke house (65 ° C, 30 ° C).
Minutes), smoke (70 ° C, 30 minutes), steaming (75 ° C, 2 minutes)
Hour) and water cooling (30 minutes) and refrigerated overnight.
On the other hand, instead of the composition obtained in Example 1 shown in Table 5, beef ham similarly produced using soybean protein was used as a control.

As a result, the product according to the present invention was preferable in that the water retention was increased and the texture and flavor were improved as compared with the control product.

[0038]

As is clear from the examples described above, according to the present invention, the grain
The ratio of the diameter of 0.25 mm or less accounts for 90% by weight or more.
By using powdered collagen and curdlan in combination for ham and bacon, a greater quality improvement effect can be obtained when used alone or as compared with conventional animal and plant proteins. That is, according to the present invention, in the production of ham and bacon, the yield can be increased by improving the water retention, and the quality can be improved by improving the texture and flavor.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-2-79960 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/31

Claims (2)

(57) [Claims] 1. The ratio of particles having a particle diameter of 0.25 mm or less is 90 weights.
Ham and bacon characterized by containing powdered collagen and curdlan occupying an amount of at least% . 2. The ratio of particles having a particle diameter of 0.25 mm or less is 90 weights.
A quality improving composition for ham and bacon, characterized by containing powdered collagen and curdlan occupying an amount of at least% .