Composition for processed meat product, processed meat product, and method for producing processed meat product

Abstract

To provide a composition for a processed meat product that enables protein fortification with minimal impact on physical properties, a processed meat product containing the composition, and a method for producing the processed meat product.SOLUTION: A composition for a processed meat product contains at least one of beer lees protein and pea peptide.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for processed meat products, a processed meat product containing the composition, and a method for producing the processed meat product. [Background technology]

[0002] In recent years, with the rise in awareness of beauty and health, there is a demand for foods and beverages that allow efficient intake of protein, not only for simple dieting but also for building muscle and creating a healthy, toned body. In order to efficiently intake protein, there is an increasing number of products that add protein to foods eaten on a daily basis to make them high in protein (see, for example, Patent Documents 1 to 3). For example, there are also products that have been enriched with protein, such as beverages, soups, and yogurt (see, for example, Patent Document 4).

[0003] On the other hand, there are few protein-enriched processed meat products such as hamburger steaks, salad chicken, and sausages. The reasons for this are as follows: (1) Adding a large amount of protein material to processed meat products has a significant effect on physical properties such as hardening, and reduces the suitability for processing and texture. (2) Adding a large amount of protein material to processed meat products significantly affects the flavor and reduces palatability. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 3708500 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-142542 [Patent Document 3] Patent Publication No. 2021-078384 [Patent Document 4] Japanese Patent Application Laid-Open No. 2016-158602 Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide a composition for processed meat products that can enrich processed meat products with protein with little effect on physical properties, a processed meat product containing the composition, and a method for producing the processed meat product. [Means for solving the problem]

[0006] The present invention relates to a composition for processed meat products, which contains at least one of brewer's spent grain protein and pea peptide.

[0007] The composition for processed meat products preferably further contains oat protein.

[0008] The present invention relates to a processed meat product containing at least one of brewer's spent grain protein and pea peptide.

[0009] The processed meat product preferably further contains oat protein.

[0010] The present invention relates to a method for producing a processed meat product using at least one of brewer's spent grain protein and pea peptide.

[0011] In the method for producing a processed meat product, it is preferable to further use oat protein. [Effects of the Invention]

[0012] The present invention provides a composition for processed meat products that can enrich processed meat products with protein with little effect on physical properties, a processed meat product containing the composition, and a method for producing processed meat products. DETAILED DESCRIPTION OF THE INVENTION

[0013] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0014] <Composition for processed meat products> The composition for processed meat products according to this embodiment contains at least one of brewer's spent grain protein and pea peptide, and may further contain oat protein.

[0015] The present inventors have found that by using at least one of brewer's spent grain protein and pea peptide, processed meat products can be enriched with protein with little effect on physical properties. Furthermore, they have found that by using at least one of brewer's spent grain protein and pea peptide in combination with oat protein, processed meat products can be enriched with protein with little effect on flavor. By using at least one of brewer's spent grain protein and pea peptide in combination with oat protein, the palatability of processed meat products can be improved.

[0016] Brewers' grains are waste products generated during the beer brewing process, accounting for approximately 80% of the waste discharged from breweries. Brewers' grain protein is a product made by processing brewers' grains (e.g., barley:rice = 7:3), a by-product generated during beer production, to increase the protein content. For example, rice and water are added to malt (barley), followed by saccharification, and the by-product remaining when the wort (beer raw material) is squeezed is used. The protein content of brewers' grain protein is, for example, 85% by mass or more. The use of brewers' grain protein, which is a food ingredient and not a food additive, allows for the protein enrichment of processed meat products with minimal impact on physical properties and without the need for other food additives.

[0017] The use of brewers' grains as animal feed and soil conditioner has been studied (see, for example, "Resources and Materials," Vol. 117, pp. 587-590, 2001"). In the United States, they have succeeded in producing brewers' grain protein from brewers' grains, which is used in plant-based milk and other products (see, for example, "https: / / www.hakubaku.co.jp / omugi-lab / hyakka / upcycle / "). In this study, by using brewers' grain protein, it was possible to solve the problems of protein fortification and physical properties.

[0018] Brewers' grain protein is highly water-soluble and suitable for producing processed meat products. Because adding brewers' grain protein has little effect on physical properties, it can be added in large quantities. From the perspectives of SDGs and upcycling, the use of brewers' grain protein is in demand by society, and it is expected to have industrial value.

[0019] Pea peptides are, for example, products obtained by enzymatically decomposing proteins contained in pea seeds. Pea (Pisum sativum L.) is a one- to two-year-old plant of the legume family that is widely used as food, regardless of its species.

[0020] There are no particular limitations on the method for producing pea peptides, as long as they are produced using peas as a raw material in accordance with a conventional method.

[0021] Oat protein is a protein obtained from oats (or oats). Oats are the seeds of the oat, a plant in the Poaceae family. Oat protein can be obtained, for example, by separating and concentrating the proteins contained in oats through enzymatic treatment or hydrolysis.

[0022] The composition for processed meat products according to this embodiment may be a composition containing brewer's spent protein, a composition containing pea peptide, a composition containing brewer's spent protein and pea peptide, a composition containing brewer's spent protein and oat protein, a composition containing pea peptide and oat protein, or a composition containing brewer's spent protein, pea peptide and oat protein.

[0023] When the composition for processed meat products contains brewer's spent grain protein and pea peptide, the content of the pea peptide is, for example, 100% by mass or less, preferably 50% by mass or less, relative to 100% by mass of the brewer's spent grain protein. If the content of the pea peptide exceeds 100% by mass relative to 100% by mass of the brewer's spent grain protein, the bean smell characteristic of pea peptide may be generated.

[0024] When the composition for processed meat products contains brewer's spent grain protein and oat protein, the content of the oat protein is, for example, 100% by mass or less, preferably 50% by mass or less, relative to 100% by mass of the brewer's spent grain protein. If the content of the oat protein exceeds 100% by mass relative to 100% by mass of the brewer's spent grain protein, the physical properties may be significantly affected.

[0025] When the composition for processed meat products contains pea peptides and oat protein, the content of the oat protein is, for example, 100% by mass or less, preferably 50% by mass or less, relative to 100% by mass of the pea peptides. If the content of the oat protein exceeds 100% by mass relative to 100% by mass of the pea peptides, the physical properties may be significantly affected.

[0026] When the composition for processed meat products contains brewer's spent grain protein, pea peptide, and oat protein, the pea peptide content is, for example, 100% by mass or less, preferably 75% by mass or less, relative to 100% by mass of brewer's spent grain protein, and the oat protein content is, for example, 150% by mass or less, preferably 100% by mass or less, relative to 100% by mass of brewer's spent grain protein. If the pea peptide content exceeds 100% by mass relative to 100% by mass of brewer's spent grain protein, a bean smell specific to pea peptide may be generated. If the oat protein content exceeds 150% by mass relative to 100% by mass of brewer's spent grain protein, the physical properties may be significantly affected.

[0027] The composition for processed meat products according to this embodiment may contain, in addition to brewer's spent grain protein, pea peptide, and oat protein, other ingredients commonly used in processed meat products, such as salt, sugar, seasonings, yeast, thickening polysaccharides, and starch hydrolysates.

[0028] The form of the composition for processed meat products according to this embodiment is not particularly limited, and may be, for example, any of liquid, paste, granule, powder, solid, and the like.

[0029] By using the composition for processed meat products according to this embodiment, the protein content of processed meat products can be enriched with little effect on the physical properties. Also, by using a composition for processed meat products that combines oat protein with at least one of brewer's spent grain protein and pea peptide, the protein content of processed meat products can be enriched with little effect on the flavor.

[0030] <Processed meat products> The processed meat product according to this embodiment is a processed meat product containing the composition for processed meat products, and is a processed meat product containing at least one of brewer's spent protein and pea peptide. The processed meat product according to this embodiment may be a processed meat product containing at least one of brewer's spent protein and pea peptide and oat protein.

[0031] The processed meat products may be any food made from processed meat, and are not particularly limited, but examples include hamburger steaks, meatballs, ham, sausages, bacon, and salad chicken.

[0032] The meat may be any meat that is edible, and is not particularly limited, but examples thereof include livestock meat such as beef, pork, chicken, horse, lamb, duck, and turkey; wild game meat such as boar, deer, and bear; marine animals such as whale and dolphin; and dressed meat such as duck, goose, ostrich, kangaroo, and crocodile, as well as processed products thereof. The cuts of meat are not particularly limited, and examples include shank, shoulder, neck, tongue, cheek, thigh, shin, tail, and foot. These cuts of meat may be used alone or in combination of two or more.

[0033] The content of brewer's spent grain protein in a processed meat product is, for example, in the range of 1 to 15% by mass, and preferably in the range of 1 to 9% by mass, based on the total mass of the processed meat product. If the content of brewer's spent grain protein is less than 1% by mass based on the total mass of the processed meat product, the protein enrichment effect may not be obtained, and if it exceeds 15% by mass, the flavor may be significantly affected.

[0034] The content of pea peptides in processed meat products is, for example, in the range of 1 to 15% by mass, and preferably in the range of 1 to 9% by mass, relative to the mass of the entire processed meat product. If the content of pea peptides is less than 1% by mass relative to the mass of the entire processed meat product, the protein enrichment effect may not be obtained, while if it exceeds 15% by mass, the flavor may be significantly affected.

[0035] When a processed meat product contains oat protein, the oat protein content in the processed meat product is, for example, in the range of 1 to 6% by mass, preferably 1 to 4% by mass, relative to the mass of the entire processed meat product. If the oat protein content is less than 1% by mass relative to the mass of the entire processed meat product, the protein enrichment effect may not be obtained, and if it exceeds 6% by mass, the physical properties may be significantly affected.

[0036] In addition to brewer's grain protein, pea peptide, and oat protein, the processed meat product may contain other ingredients commonly used in processed meat products, such as salt, protein, dietary fiber, spices, seasonings, breadcrumbs, phosphates, and pH adjusters.

[0037] In the processed meat products, the amounts of other ingredients to be added may be in accordance with the usual methods for producing various processed meat products, and there are no particular limitations.

[0038] The processed meat product according to this embodiment is a protein-enriched processed meat product with good physical properties. In addition, by containing oat protein and at least one of brewer's spent grain protein and pea peptide, the processed meat product is a protein-enriched processed meat product with good flavor.

[0039] <Method of manufacturing processed meat products> The method for producing processed meat products according to this embodiment is a method for producing processed meat products using the composition for processed meat products. The method for producing processed meat products according to this embodiment is a method for producing processed meat products using at least one of brewer's spent grain protein and pea peptide. The method for producing processed meat products according to this embodiment may be a method for producing processed meat products using at least one of brewer's spent grain protein and pea peptide and oat protein. The method for producing processed meat products may follow conventional methods for producing various types of processed meat products and is not particularly limited.

[0040] For example, hamburger steaks and salad chicken may be produced by mixing meat, at least one of beer grain protein and pea peptide, and optionally oat protein, water, and other ingredients, forming the mixture, and then baking or heating the mixture at a predetermined temperature.

[0041] For example, sausages can be made by mixing meat with at least one of brewer's grain protein and pea peptide, and optionally oat protein, water, etc., stuffing the mixture into a natural casing such as sheep intestine, beef intestine, or pork intestine, heating, and cooling.

[0042] The water is not particularly limited, but examples include tap water, pure water, soft water, and hard water.

[0043] The method for producing processed meat products according to this embodiment makes it possible to enrich processed meat products with protein with little effect on the physical properties. [Example]

[0044] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0045] <Examples 1 and 2, Reference Example 1, Comparative Examples 1 to 4> [Study on salad chicken bar (single)] Salad chicken bars containing various protein-enriched ingredients were prepared using the following method and the blending ratios (parts by mass) shown in Table 1. The hardness stress (Pa) of the resulting salad chicken bars before heating and the breaking load (N) after heating were measured using the following method, and a sensory evaluation (flavor) was conducted by five panelists. The results are shown in Table 2.

[0046] (How to make salad chicken bars) (1) The raw materials are mixed in the compounding ratio (parts by mass) shown in Table 1 using a tabletop mixer (Kenmix, manufactured by Aikosha Seisakusho) at room temperature (25°C) for 4 minutes. (2) The hardness stress (Pa) before heating is measured using a creep meter (manufactured by Yamaden Co., Ltd., RHEONER II CREEP METER RE2-33005C, 20 mm diameter plunger, 10 mm / sec, compression rate 67%). (3) The mixed raw materials are packed into a polyvinyl chloride casing (diameter 48 mm). (4) The casing filled with the raw materials is heated in a constant temperature water bath (80°C) for 45 minutes. (5) After heating, cool the casing in water for at least 30 minutes and then leave it in a refrigerator (4°C) overnight or for at least 20 hours. (6) After removing the salad chicken bar from the casing, cut it in half lengthwise and measure its hardness (breaking load (N)) using a creep meter (wedge-shaped plunger, 50 mm / min). (7) Conduct a sensory evaluation.

[0047] (Sensory evaluation (flavor) standard) The evaluation was carried out by five panelists, and the evaluations of the five panelists were averaged. The evaluation criteria for sensory evaluation (flavor) were as follows: 4: Very delicious 3: Delicious 2: Not very tasty 1: Not tasty

[0048] [Table 1]

[0049] [Table 2]

[0050] As shown in Table 2, the salad chicken bars of Comparative Examples 1 to 4 became hard both before and after heating. On the other hand, the salad chicken bars of Examples 1 and 2 did not become very hard either before or after heating. Also, as shown in Table 1, the salad chicken bars of Examples 1 and 2 were able to have a higher protein content than the salad chicken bar of Reference Example 1.

[0051] <Examples 3 to 5, Reference Example 1> [Study on salad chicken bar (combined)] Salad chicken bars containing various protein-enriched ingredients were prepared using the above method and the blending ratios (parts by mass) shown in Table 3. The hardness stress (Pa) before heating and the breaking load (N) after heating of the resulting salad chicken bars were measured using the above method, and a sensory evaluation (flavor) was conducted by five panelists using the above evaluation criteria. The results are shown in Table 4.

[0052] [Table 3]

[0053] [Table 4]

[0054] As shown in Table 4, the salad chicken bars of Examples 3 to 5 did not harden significantly before or after heating and had a good flavor. Also, as shown in Table 3, the salad chicken bars of Examples 3 to 5 were able to have a higher protein content than the salad chicken bar of Reference Example 1.

[0055] <Examples 6 to 8, Reference Example 2, Comparative Examples 5 to 8> [Study on hamburger steak] Hamburg steaks containing various protein-enriched ingredients were prepared by the following method using the blending ratios (parts by mass) shown in Table 5. The hardness stress (Pa) of the resulting hamburg steaks was measured before and after heating, and a sensory evaluation (flavor) was conducted by five panelists using the above-mentioned evaluation criteria. The results are shown in Table 6.

[0056] (How to make hamburger steak) (1) The raw materials are mixed in the compounding ratio (parts by mass) shown in Table 5 using a tabletop mixer at room temperature (25°C) for 4 minutes. (2) The hardness stress (Pa) before heating is measured using a creep meter (20 mm diameter plunger, 10 mm / sec, compression rate 67%). (3) The mixed raw materials are molded into 80g pieces. (4) The molded raw material is baked in a steam convection oven (manufactured by Nichiwa Electric) (oven at 250°C for 10 minutes, then steam at 95°C for 5 minutes). (5) After allowing the cooked hamburger to cool for at least 30 minutes, the hardness stress (Pa) after heating is measured using a creep meter (20 mm diameter plunger, 10 mm / sec, compression rate 67%), and a sensory evaluation is performed.

[0057] [Table 5]

[0058] [Table 6]

[0059] As shown in Table 6, the hamburgers of Comparative Examples 5 to 8 became hard both before and after heating. On the other hand, the hamburgers of Examples 6 to 8 did not become so hard both before and after heating, and the hamburger of Example 8 also had a good flavor. Furthermore, as shown in Table 5, the hamburgers of Examples 6 to 8 were able to have a higher protein content than the hamburger of Reference Example 2.

[0060] <Examples 9 to 11, Reference Example 3> [Study on sausages] Sausages containing various protein-enriched ingredients were prepared using the blending ratios (parts by mass) shown in Table 7 and the following method. The resulting sausages were subjected to a sensory evaluation (hardness) by five panelists using the following evaluation criteria, and a sensory evaluation (flavor) using the above evaluation criteria. The results are shown in Table 8.

[0061] (How to make sausages) (1) The raw materials are mixed in the blending ratio (parts by mass) shown in Table 7 using a tabletop mixer at room temperature (25°C) for 4 minutes. (2) The mixed ingredients are packed into a plastic bag, degassed using a vacuum sealer, and then left to stand overnight (20 hours) in a refrigerator (4°C). (3) The raw material is left to stand and stuffed into sheep intestines, which are then heat-treated using a smokehouse (manufactured by KERRES). (4) After leaving the heated sausages overnight (20 hours) in a refrigerator (4°C), they are boiled in boiling water for 5 minutes and subjected to a sensory evaluation.

[0062] (Sensory evaluation (hardness) standard) The evaluation was carried out by five panelists, and the evaluations of the five panelists were averaged. The evaluation criteria for sensory evaluation (hardness) were as follows: 3: Same texture as without protein fortification 2: Slightly harder texture than without protein fortification 1: Harder texture than without protein fortification

[0063] [Table 7]

[0064] [Table 8]

[0065] As shown in Table 8, the sausages of Examples 9 to 11 did not harden significantly before or after heating, and the sensory evaluation of the sausage of Example 11 was also good. Furthermore, as shown in Table 7, the sausages of Examples 9 to 11 were able to have a higher protein content than the sausage of Reference Example 3.

[0066] As described above, by adding at least one of brewer's spent grain protein and pea peptide as in the examples, it was possible to enrich processed meat products with protein with little effect on the physical properties.Furthermore, by adding at least one of brewer's spent grain protein and pea peptide together with oat protein, it was possible to enrich processed meat products with protein with little effect on the physical properties and flavor.

Claims

1. A composition for processed meat products, comprising at least one of brewer's spent grain protein and pea peptide.

2. The composition for processed meat products according to claim 1, A composition for processed meat products, further comprising oat protein.

3. A processed meat product characterized by containing at least one of brewer's grain protein and pea peptide.

4. The processed meat product according to claim 3, A processed meat product further characterized by containing oat protein.

5. A method for producing a processed meat product, characterized by using at least one of brewer's spent grain protein and pea peptide.

6. The method for producing a processed meat product according to claim 5, A method for producing a processed meat product, further characterized by using oat protein.

Images