JPH0137106B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to processed meat and fish foods containing modified xanthan gum. Processed meat and fish foods here include bone-in hams, boneless hams, roast hams, which contain salt and do not require high shearing forces such as homogenization during the process.
Hams such as pressed ham, meat or fish sausages such as dry or domestic sausages,
Refers to fish paste products such as kamaboko and chikuwa. Of course, it also means processed foods containing vegetable proteins similar to these, such as soybean protein and wheat protein. Xanthan gum is produced by xanthan gum-producing bacteria belonging to the genus Xanthomonas, such as
It is an extracellular polysaccharide produced by fermentation of Campestris. Xanthan gum has the property of being highly soluble in water and forming a viscous aqueous solution at low concentrations. This aqueous solution is stable even when left for a long time, is not easily decomposed by enzymes, shows little change in viscosity even if the pH changes or changes in temperature, and exhibits high pseudoplasticity. In this respect, xanthan gum is unique among conventional natural or processed gums. Therefore, xanthan gum is expected to have a wide range of uses as a thickener. However, conventional xanthan gum has a drawback: in the presence of common salt, xanthan gum rapidly becomes difficult to dissolve in water. Generally, processed meat and fish foods contain salt, and the salt content relative to water is 5 to 15%.
For this reason, even if conventional xanthan gum powder is added to meat and fish processed foods to prevent the separation of emulsified oil and water and provide shape retention, the xanthan gum powder does not dissolve completely and its function is impaired. I wasn't able to perform to my full potential. Therefore, the solubility of xanthan gum in high-salt foods became a major problem, and there was a need to improve this point. The present invention was created in response to such a need. Rather than using conventional xanthan gum as it is, the present inventor attempted to modify the xanthan gum by subjecting it to appropriate physical treatment to change the viscosity characteristics of xanthan gum. As a result, it has been found that when the viscosity and fluidity index of xanthan gum reach specific values, xanthan gum becomes extremely easy to dissolve in meat and fish processed foods, and exhibits appropriate viscosity at an early stage.
For example, conventional xanthan gum is made into an aqueous solution, placed in a high-pressure homogenizer and subjected to shearing force, and then an organic solvent such as acetone or isopropyl alcohol is added to precipitate it, and the precipitate is separated and made into a powder. When this powder was taken out, it was confirmed that the viscosity and fluidity index of the powder were significantly different from those of the conventional powder. i.e. 25
Using an E-type viscometer at 25°C, take a 0.5% by weight aqueous xanthan gum solution dissolved at 25°C as a reference.
When measured at a shear rate of 10 sec ^-1 , conventional xanthan gum has a viscosity of 260 cps to 300 cps and a fluidity index n of 2.61 to 2.78, whereas xanthan gum modified as above has a viscosity of
It was confirmed that the speed was 50cps to 240cps, and n was 1.25 to 2.50. The present inventor also found that the xanthan gum modified as described above dissolves easily and transparently even if it is added as a powder to processed meat and fish foods, and quickly develops an appropriate viscosity. I found out. Furthermore, it was confirmed that the modified xanthan gum thus obtained did not have any other adverse effects on processed meat and fish foods. The present invention has been made based on the above-mentioned knowledge and confirmation. It is known that xanthan gum can be specially treated and used in the production of foods (Japanese Unexamined Patent Publication No. 85256/1983). According to this publication, when conventional xanthan gum is added to a mixture of water and oil and subjected to high shear force to form an emulsion, the emulsion turns into a semi-gel or clubber, but when an aqueous solution of xanthan gum is passed through a homogenizer, The resulting xanthan gum does not turn into semi-gel or clubber even when it is added to a mixture of water and oil and emulsionized under high shear force. That is, the above-mentioned publication is directed to foods to be emulsified by adding xanthan gum and then applying high shear force to the product. Therefore, the above-mentioned publication does not provide any teaching regarding the use of xanthan gum in meat and fish processed foods that are not subject to high shearing forces such as homogenization, the improvement of the solubility of xanthan gum in saline solutions, or the viscosity properties of xanthan gum. The present invention uses a 0.5% aqueous solution using an E-type viscometer,
The viscosity when measured at 25℃ at a shear rate of 10sec ^-1 is
This invention relates to processed meat and fish foods containing modified xanthan gum of 50 cps to 240 cps. In the present invention, modification is performed by physical treatment. The physical treatment includes, for example, applying high shear force or ultrasonic treatment. During modification, xanthan gum is made into an aqueous solution. This aqueous solution may be a culture solution of a microorganism belonging to the genus Xanthomonas, or may be a powder obtained by purifying and drying this culture solution and dissolving it in water. The modified xanthan gum used in the present invention is
For example, 0.1 to 3% of conventional xanthan gum
An aqueous solution, preferably a 0.5 to 2% aqueous solution, is prepared using a pressure homogenizer (Manton-Gorlin model).
15M) of 50Kg/ ^cm2 or more, preferably 200
After passing through a homogenizer once or twice under high pressure of ~600Kg/ ^cm2 , an organic solvent such as acetone or isopropyl alcohol is added to the precipitate, which is then dried or pulverized if necessary. It can be obtained by When using ultrasonic treatment, for example, use a Tomy Seiko model UR-200P, 200W ultrasonic processor,
It can be obtained by processing at 20 KHz and 0 to 4°C for an appropriate time. It can also be obtained by passing it through a colloid mill. Dissolve modified xanthan gum powder at 25℃.
When the viscosity of a 0.5% by weight aqueous solution is measured at 25℃ using an E-type viscometer at a shear rate of 10sec ^-1 , the value is
50 cps to 240 cps, and when the value of the fluidity index n is measured, the value of the fluidity index n of this powder is as small as 1.25 to 2.50. In conventional xanthan gum, when it is a 0.5% by weight aqueous solution, its viscosity is 260 cps or more, and the fluidity index n is 2.61 or more as described above.
Therefore, the modified xanthan gum is significantly different from the conventional one in terms of viscosity and the value of the fluidity index n. The fluidity index n mentioned here is the Herschel-N, which generally indicates the flow behavior of non-Newtonian fluids made of polymers.
Bukley's formula D=K(S-S ₀ ) ⁿ (Industrial Chemistry Magazine Vol. 67 No. 10 1964,
P1624) is the index n used in This index n is
Simply put, it represents the distance from Newtonian flow, and the closer it is to 1, the closer it is to Newtonian flow. In the above formula, S is shear stress (dynes/cm ² ), S ₀ is yield value (dynes/cm ² ), K is viscosity constant, and D is shear rate (sec ⁻¹ ). The fluidity index n in the present invention is determined by the shear rate measured using an E-type viscometer.
It is a value measured in the range of 2sec ^-1 to 100sec ^-1 . Modified xanthan gum exhibits the same interaction as conventional xanthan gum when mixed with gums such as guar gum and raw gust bean gum, so it can be mixed with these gums depending on the type and purpose of meat and fish processed foods. Can be used together. Modified xanthan gum used in the production of meat and fish processed foods is added at the time of kneading each raw material, and the powder is 0.001% to 2.0% (W/W),
Preferably, 0.1 to 1.0% (W/W) is added and mixed well. Next, the process for obtaining the modified xanthan gum used in the present invention from conventional xanthan gum will be described below using experimental examples. While stirring the water from Experimental Example 1 and 2, 10 g of conventional xanthan gum was gradually added thereto, and stirring was continued for 30 minutes to dissolve the xanthan gum. This aqueous solution was then passed twice through a Manton-Gorlin homogenizer (model 15M) under a pressure of 400 Kg/cm ² . This permeate was concentrated under reduced pressure to one third of its volume, and then acetone was added so that the acetone content was 70% by volume, resulting in the precipitation of xanthan gum.
This precipitate was washed three times with acetone and dried under vacuum. The dried product was ground and adjusted to the same degree of powder as unmodified xanthan gum (80 mesh pass).
g of modified xanthan gum was obtained. Various physical properties of the thus obtained modified xanthan gum and unmodified xanthan gum were compared. The results are shown in Tables 1 to 7.

[Table] Viscosity η is obtained by dissolving xanthan gum in distilled water at 25°C and measuring it as a 0.5% aqueous solution at each shear rate at 25°C using an E-type viscometer (manufactured by Tokyo Keiki KK). This is the value. Intrinsic viscosity [η]
(ml/g) is gum solution concentration 0.005 to 0.015%
(contains 2% salt) using an E-type viscometer at a shear rate of 76.8 sec ^-1 and 25°C.

【table】

[Table] The values in Table 3 were measured at a shear rate of 10 sec ^-1 after a 0.5% aqueous solution dissolved at 25°C was left at room temperature. This shows that there is little change over time.

[Table] The above values are for an aqueous solution of 0.3% by weight of xanthan gum, which was heated at 120°C for 30 minutes.

[Table] The above values are the values obtained when 1% by weight of acetic acid and 2% by weight of common salt were added to a 0.3% by weight xanthan gum aqueous solution (PH 2.86) and then heated at 120°C for 30 minutes.

[Table] As the enzyme, cellulase from Nagase Sangyo Co., Ltd. was used and allowed to act at 37°C. The viscosity was measured using a B-type viscometer at 30 rpm and 37°C.

[Table] The mixing ratio of xanthan gum and locust bean gum was 1:1, and measurements were taken at 4°C. According to Table 1, modified xanthan gum has a lower viscosity, pseudoplasticity is closer to Newtonian flow, and lower apparent molecular weight than unmodified xanthan gum, and according to Table 2, the specific optical rotation is also different. Therefore, modified xanthan gum is considered to be different from unmodified xanthan gum. On the other hand,
According to Table 3, modified xanthan gum is stable over time like conventional xanthan gum, and Tables 4 to 6 show that the modified xanthan gum has thermal stability and
There is no change in salt tolerance, acid resistance, and enzyme resistance.
According to Table 7, the synergy with galactomannan also has a tendency similar to that of conventional xanthan gum. In particular, when modified xanthan gum is added to an aqueous solution containing 5% by weight or more of common salt,
It dissolves easily in saline solutions, producing a homogeneous solution free of precipitates and fisheyes. In this respect, modified xanthan gum is very different from conventional xanthan gum. Table 8 compares the solubility of modified xanthan gum and conventional xanthan gum in a saline solution.

[Table] The above values indicate an overall gum concentration of 0.4% by weight.
The viscosity was measured at 25℃ using a B-type viscometer.
shows the value measured at a rotation speed of 30 rpm. The liquid/liquid mixture in the above table was obtained by mixing equal amounts of an aqueous solution with a gum concentration of 0.8% by weight and a saline solution of each concentration, and measuring the viscosity after standing overnight. Also,
For the powder mixture, 0.4% by weight of gum was added in powder form to an aqueous solution of each salt concentration, stirred at 25°C for 15 minutes, left overnight, and then the viscosity was measured. The viscosity development rate in the table above is the viscosity when mixing powders,
It is the value divided by the viscosity at the time of liquid mixing, expressed as a percentage. The larger the value of viscosity development rate,
Although it dissolves well, in the case of modified xanthan gum, the viscosity development rate is over 96%, whereas in the case of conventional xanthan gum, the viscosity development rate already drops to 38.2% at a salt concentration of 3%. and
This means that most of it is not dissolved. Experimental Example 2 Modified xanthan gums with various viscosities and fluidity indices were prepared by passing conventional xanthan gum through a Manton-Gorlin homogenizer (model 15M) and varying the pressure and number of treatments. Separately, conventional xanthan gum was subjected to ultrasound to prepare modified xanthan gums with various viscosities and fluidity indices. The modified xanthan gum powder obtained as described above was added at a ratio of 0.5% by weight to a 20% by weight saline solution, stirred at 25°C for 30 minutes, left overnight, and the viscosity of the solution was determined to be B-type viscosity. The viscosity was measured using a meter at 25° C. and a rotation speed of 30 rpm. The viscosity at that time and the number of fish eyes present per 2 cm square of the solution were measured.

[Table] In the above table, experiment number 1 is the case where conventional xanthan gum (unmodified) is used, experiment numbers 2 to 8 are the cases where modified xanthan gum prepared by a homogenizer is used, and experiment numbers 9 to 8 are the cases where modified xanthan gum prepared by a homogenizer is used.
No. 11 shows the case where a product with particularly low viscosity was made by ultrasonication and used. The viscosity of the aqueous solution in this table is calculated using E
The values were measured using a type viscometer at a shear rate of 10 sec ^-1 and 25°C, and the fluidity index n was the value for a 0.5% by weight aqueous solution. As can be seen from Table 9, those with a viscosity of 240 cps or more in a 0.5% aqueous solution do not dissolve sufficiently in the saline solution, and therefore exhibit low viscosity in the saline solution, and many viscosity can be seen. ,
Those with a viscosity of 240 cps or less are completely dissolved and exhibit viscosity without forming a sticky eye. However, if the viscosity is less than 50 cps, it will not exhibit a practical viscosity, which is not preferable. The present invention will be explained below with reference to Examples. Example 1 Formulation A Pork 570g Pork fat 120g Formulation B Cold water 216g Cornstarch 60g Monosodium glutamate 3.5g Emulsifier 3.5g Modified or unmodified xanthan gum 3.5g Spices 7.5g Salt 16g The raw materials of Formulation A were minced, and the ingredients of Formulation B were minced. (salt content in water in Formulation B: 7.4%), packed in a casing and heated at 80°C for 30 minutes to make a prototype sausage. As a result, the sausage to which modified xanthan gum was added had good emulsification and no separation of oil or water occurred, whereas the sausage to which unmodified xanthan gum was added showed separation of oil and water. Example 2 Walleye cod paste 740g Salt 20g Sodium glutamate 7.5g Sugar 7.5g Cornstarch 37g Water 187g Modified or unmodified xanthan gum 1g Raw materials for the above recipe (salt content 10.7% in water) were added to approx.
Rinse for 30 minutes, then casing and boil in 90℃ hot water for 30 minutes.
After heating for a minute, the mixture was rapidly cooled with cold water to make a prototype of kamaboko. As a result, kamaboko made with modified xanthan gum had no syneresis, good shape retention, and a smooth texture. On the other hand, kamaboko made with unmodified xanthan gum had syneresis, lacked smoothness, and had a crumbly texture.

Claims (1)

[Claims] 1 Measure the shear rate of a 0.5% aqueous solution using an E-type viscometer.
Processed meat and fish food containing modified xanthan gum having a viscosity of 50 cps to 240 cps when measured at 10 sec ^-1 at 25°C.