Processed meat products

Abstract

To provide a processed meat product in which the colored ingredients retain their color well and the flavor of the minced meat is excellent. [Solution] A processed meat product containing ground meat and ingredients colored with gardenia red pigment present in contact with the ground meat.

Description

Technical Field

[0001] The present invention relates to processed meat foods.

Background Art

[0002] Processed foods can have an attractive appearance by means such as coloring. For example, Patent Document 1 describes that a natural intestine used as a casing is pre-colored with a pigment, and a product obtained by filling the colored intestine with a meat ingredient is steamed and heat-treated with a steamer without using equipment such as a smoke house, whereby it has been found that sausages with a beautiful color and good texture can be obtained inexpensively and efficiently.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] The present inventors have conceived of adding colored ingredients to a processed meat food containing minced meat. Accordingly, an object of the present invention is to provide a processed meat food in which the color retention of the colored ingredients is sufficiently excellent and the flavor of the minced meat is favorably exhibited.

Means for Solving the Problem

[0005] The present disclosure provides, for example, the invention described in the following [1] to [7].

[0006] [1] A processed meat food comprising: minced meat; and an ingredient colored with gardenia red pigment that is present in contact with the minced meat.

[0007] The processed meat product [1] has excellent color retention for the colored ingredients. Specifically, the processed meat product [1] has superior color retention for the colored ingredients compared to comparative processed meat product A, which has the same composition as the processed meat product [1] except that it uses a comparative coloring such as red radish pigment, Red No. 3, or Red No. 102 instead of the gardenia red pigment. For example, when the processed meat product [1] and the comparative processed meat product A are left to stand at 2-10°C for 72 hours after production and then the cross-section is visually observed, in the case of comparative processed meat product A, the color of the comparative pigment in the ingredients may hardly remain, or the color may bleed into the minced meat, etc. On the other hand, in the processed meat product [1], the color of the gardenia red pigment in the ingredients can be clearly and beautifully retained, or about half of it can be retained.

[0008] Furthermore, the processed meat product [1] exhibits a good minced meat flavor. Specifically, the processed meat product [1] exhibits a better minced meat flavor than comparative processed meat product B, which has the same composition as the processed meat product [1] except that it uses red yeast rice pigment instead of the gardenia red pigment. For example, in sensory evaluations by panelists, comparative processed meat product B may be evaluated as having an unpleasant taste such as bitterness that detracts from the minced meat flavor, while processed meat product [1] may be evaluated as having a good minced meat flavor.

[0009] [2] The above ingredients are scattered throughout the above-mentioned ground meat, as described in [1].

[0010] [2] In this case, it can be expected that the appearance will be further enhanced.

[0011] [3] The above ingredients are further colored with turmeric pigment, as described in [1] or [2].

[0012] In the case of [3], the combination of the gardenia red pigment and the turmeric pigment allows the ingredients to be colored a bright red. In this case, the color retention of the bright red colored ingredients is excellent. Specifically, the processed meat product of [3] has better color retention of the colored ingredients compared to the comparative processed meat product A. For example, when the processed meat product of [3] and the comparative processed meat product A are left to stand at 2-10°C for 72 hours after production and then the cross-section is visually observed, the processed meat product of [3] can retain the bright red color of the ingredients due to the gardenia red pigment and turmeric pigment clearly and beautifully, or retain about half of it.

[0013] [4-1] The amount of gardenia red pigment is 0.03 to 0.4% by mass, based on the total amount of the above ingredients, as described in any of [1] to [3].

[0014] [4-2] The processed meat product according to any one of [1] to [3], wherein the amount of gardenia red pigment is 0.03 to 0.25% by mass, based on the total amount of the above ingredients.

[0015] In the case of [4-1] or [4-2], the color retention of the above ingredients colored with the above gardenia red pigment is better.

[0016] [5] The above ingredient is ginger, or a processed meat product as described in any of [1] to [4-2].

[0017] [6] The processed meat product described in any of [1] to [5], wherein the pH of the ground meat is 5.0 to 8.0.

[0018] [7] Sausage, a processed meat product as described in any of [1] to [6].

[0019] In any of the cases [5] to [7], the color retention of the above-mentioned colored ingredients is remarkable, and a remarkably good flavor of the minced meat is exhibited. [Effects of the Invention]

[0020] According to the present invention, it is possible to provide a processed meat food that is sufficiently excellent in color retention of colored ingredients and favorably exhibits the flavor of kneaded meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] [Figure 1] (A) shows a photograph of red pickled ginger colored with red radish pigment, and (B) shows a photograph of a sausage containing the ginger. [Figure 2] (A) shows a photograph of red pickled ginger colored with Red No. 3, and (B) shows a photograph of a sausage containing the ginger. [Figure 3] (A) shows a photograph of red pickled ginger colored with Red No. 102, and (B) shows a photograph of a sausage containing the ginger. [Figure 4] (A) shows a photograph of red pickled ginger colored with red yeast rice pigment, and (B) shows a photograph of a sausage containing the ginger. [Figure 5] (A) shows a photograph of red pickled ginger colored with 0.09% by mass of gardenia red pigment based on the total amount of red pickled ginger, and (B) shows a photograph of a sausage containing the ginger. [Figure 6] (A) shows a photograph of red pickled ginger colored with 0.18% by mass of gardenia red pigment based on the total amount of red pickled ginger, and (B) shows a photograph of a sausage containing the ginger. MODES FOR CARRYING OUT THE INVENTION

[0022] Hereinafter, embodiments of the present disclosure will be described in detail.

[0023] The processed meat food according to the present embodiment contains kneaded meat, and an ingredient colored with gardenia red pigment that is present in contact with the kneaded meat.

[0024] The above ingredients can be selected as appropriate depending on the purpose, but examples include vegetables such as ginger, onion, garlic, myoga ginger, eggplant, cucumber, radish, and plum, and fruits such as apples and pears. Ginger is preferred from the viewpoint of improving the color retention of the ingredients and bringing out the flavor of the minced meat better. The above ingredients may be processed into sizes and shapes according to the purpose by mincing, dicing, or roughly cutting these vegetables and fruits. There may be one or more of the above ingredients.

[0025] The ginger mentioned above refers to the rhizome of the ginger plant (scientific name: Zingiber officinale), and preferably, the rhizome of the root ginger plant. Commercially available ginger can be used. Ginger colored with gardenia red pigment can also be called red ginger. For example, ginger processed to a thickness of approximately 0.3 to 5 mm, a width of approximately 0.3 to 5 mm, and a length of approximately 5 to 100 mm can be used.

[0026] In this disclosure, gardenia red pigment refers to a pigment that can be obtained by adding a protein hydrolysate to an ester hydrolysate of an iridoid glycoside extracted from the fruit of gardenia (scientific name: Gardenia jasminoides J.Ellis or Gardenia augusta Werr.) and treating it with β-glucosidase, and is dark reddish-purple to red in color (see, for example, the "10th Edition of the Japanese Standards for Food Additives," Ministry of Health, Labour and Welfare). Examples of the protein hydrolysate include hydrolysates of plant proteins such as soy protein and wheat protein, and hydrolysates of animal proteins such as casein and gelatin. The iridoid glycoside can be extracted from the fruit of gardenia, for example, using water, alcohol, or a mixture of water and alcohol. The iridoid glycoside usually contains geniposide, and the ester hydrolysate of the iridoid glycoside usually contains geniposidic acid, and genipin is usually produced by treating geniposidic acid with β-glucosidase. In other words, the above-mentioned gardenia red pigment can also be said to contain genipin and the above-mentioned protein hydrolysate. Furthermore, the above-mentioned gardenia red pigment may also contain dextrin and / or lactose. As the above-mentioned gardenia red pigment, products manufactured by known methods or commercially available products can be used.

[0027] In this disclosure, ingredients colored with gardenia red pigment refer to ingredients whose visible color has changed due to the presence of the gardenia red pigment. The same applies to ingredients colored with turmeric pigment or other pigments. Ingredients colored with gardenia red pigment typically change in visible color from dark reddish-purple to red. Ingredients colored with turmeric pigment typically change in visible color from yellow to dark reddish-brown.

[0028] The amount of the gardenia red pigment in the above ingredients is preferably 0.03 to 0.4% by mass or 0.03 to 0.25% by mass, more preferably 0.05 to 0.4% by mass, even more preferably 0.1 to 0.3% by mass, even more preferably 0.13 to 0.25% by mass, and particularly preferably 0.15 to 0.2% by mass, based on the total amount of the ingredients, from the viewpoint of further improving the color retention of the ingredients and further improving the flavor of the minced meat. In this disclosure, the total amount of ingredients includes the amount of water if the ingredients contain water. The same applies to the total amount of minced meat.

[0029] Ingredients colored with gardenia red pigment are preferably further colored with turmeric pigment. By coloring the above ingredients with turmeric pigment, the color of the ingredients colored with gardenia red pigment can be adjusted by the turmeric pigment. For example, gardenia red pigment can be a dark reddish-purple, but in such cases, the dark reddish-purple can be adjusted to a bright red by the turmeric pigment.

[0030] In this disclosure, turmeric pigment refers to a substance containing curcumin extracted from the rhizome of turmeric (scientific name: Curcuma longa L.), which is yellow to dark reddish-brown in color (see, for example, the "10th Edition of the Compendium of Food Additives," Ministry of Health, Labour and Welfare). The curcumin can be extracted from the rhizome of turmeric using alcohol, acetone, etc. The curcumin may also be separated and purified from the extract obtained in this way by known methods. The turmeric pigment may also contain edible oils and fats. As the turmeric pigment, products manufactured by known methods or commercially available products can be used.

[0031] The amount of turmeric pigment in the above ingredients is preferably 0.005 to 0.4% by mass, and more preferably 0.01 to 0.1% by mass, based on the total amount of the ingredients, from the viewpoint of further improving the color retention of the ingredients and bringing out a better flavor of the minced meat.

[0032] If the above ingredients are colored with turmeric pigment, the amount of gardenia red pigment in the above ingredients is preferably 55-95% by mass, more preferably 60-92% by mass, more preferably 65-90% by mass, even more preferably 70-87% by mass, and particularly preferably 75-85% by mass, based on the total amount of gardenia red pigment and turmeric pigment, from the viewpoint of further improving the color retention of the ingredients and bringing out a better flavor of the minced meat.

[0033] The above ingredients may be seasoned with condiments, etc. The above condiments, etc. can be appropriately set depending on the type of ingredients, but examples include vinegar, salt, soy sauce, sugar, amino acids, organic acids, inorganic salts, sweeteners (such as sodium saccharin), acidulants, preservatives (such as potassium sorbate), etc. The amount of the above condiments, etc. in the above ingredients may be 0 to 10% by mass or 0 to 5% by mass based on the total amount of the ingredients.

[0034] The method for producing the ingredients colored with the above-mentioned gardenia red pigment is not particularly limited. For example, the ingredients can be produced by adding the gardenia red pigment, and if necessary, adding turmeric pigment and / or the above-mentioned seasonings, and allowing these raw materials to come into contact with each other for a certain period of time. This contact may be carried out under heating conditions.

[0035] The above ingredients are present in contact with the ground meat, but for example, the ingredients may be present within the ground meat and thus in contact with it, or the ingredients may be present outside the ground meat and the surface of the ingredients may be in contact with the surface of the ground meat. In this disclosure, the presence of ingredients within the ground meat typically means that the entire ingredient is present within the ground meat, but an embodiment in which a part of the ingredients is exposed outside the ground meat can also be said to be the presence of ingredients within the ground meat.

[0036] If there are two or more of the above ingredients, it is preferable that the ingredients are scattered throughout the ground meat. In this disclosure, "scattered throughout the ground meat" means that there are two or more of the above ingredients present in the ground meat, and there is at least one pair of the above ingredients that are not in contact with each other.

[0037] To illustrate the manner in which the above ingredients are scattered within the ground meat, a specific example is given when frankfurter sausages are used as the meat processing method in this embodiment. For example, ginger processed to a thickness of approximately 0.3 to 5 mm, a width of approximately 0.3 to 5 mm, and a length of approximately 5 to 100 mm may be scattered within the frankfurter sausages.

[0038] In this disclosure, "ground meat" means meat that has been kneaded, such as finely chopped meat or ground meat, or meat that has been subjected to processing such as heating or drying for consumption. In this disclosure, ground meat may also be a mixture of finely chopped meat, ground meat, or other meat, and other body tissues, auxiliary ingredients, etc., selected according to the purpose. The content of finely chopped meat, ground meat, or other meat in the ground meat may be 50 to 100% by mass or 70 to 100% by mass, based on the total amount of the ground meat.

[0039] The above meats can be appropriately selected depending on the purpose, but examples include meats from livestock such as pork, beef, horse meat, lamb, and goat meat; meats from poultry such as chicken and duck; meats from rabbits (rabbit meat); and meats from fish such as cod, lizardfish, croaker, and threadfin bream, with pork and chicken being preferred. Examples of meat parts include shoulder, thigh, shoulder loin, loin, belly, breast, and minced meat produced without specifying a part, with shoulder, thigh, minced meat produced without specifying a part, and fat being preferred. The above meats may be used individually or in combination of two or more types.

[0040] Examples of the above-mentioned body tissues include fat, organs, blood, etc., from animals such as the above-mentioned livestock, poultry, rabbits, and fish. The above-mentioned body tissues may be used individually or in combination of two or more types. The above-mentioned body tissues and meat are typically derived from the same animal species.

[0041] The above auxiliary ingredients include seasonings, spices, color fixatives, antioxidants, pH adjusters, binding agents, processing agents (hereinafter also referred to as "binding reinforcers"), and preservatives. The above seasonings include vinegar, salt, soy sauce, sugar, cheese, miso, amino acids, organic acids, inorganic salts, sweeteners, and acidulants. The above spices include pepper, garlic, onion, nutmeg, and turmeric. The above color fixatives include sodium nitrite, sodium nitrate, and potassium nitrate. The above antioxidants include ascorbic acid or its salts, erythorbic acid or its salts, etc. The above pH adjusters include sodium acetate, citric acid or its salts, lactic acid or its salts, fumaric acid or its salts, etc. The above binding agents include starch, modified starch, wheat flour, cornmeal, vegetable protein, and milk protein, etc. The above processing agents include polyphosphate or its salts, pyrophosphate or its salts, etc. Examples of the above preservatives include sorbic acid or its salt. The above seasonings, spices, colorants, antioxidants, pH adjusters, binding agents, processing agents, and preservatives may each be used individually or in combination of two or more. It is more preferable to use two or more in combination as this stabilizes the quality. The content of the above seasonings, spices, colorants, antioxidants, pH adjusters, binding agents, processing agents, and preservatives in the above ground meat may be 0 to 20% by mass, 0 to 10% by mass, or 0 to 5% by mass, based on the total amount of the ground meat. The total content of the above auxiliary ingredients in the above ground meat may be 0 to 50% by mass or 0 to 10% by mass, based on the total amount of the ground meat.

[0042] The above-mentioned ground meat may have a pH of 5.0 to 8.0, or 5.6 to 7.0. The pH of the ground meat refers to the value measured using a meat pH / °C meter (manufactured by Hanna Instruments Japan), which is a pH meter for meat.

[0043] The processed meat product according to this embodiment may contain other ingredients different from those colored with the gardenia red pigment, as needed. Examples of these other ingredients include beans such as green peas, vegetables such as bell peppers and carrots, fruits such as figs, nuts such as pistachios, grains such as rice and wheat, meat products such as bacon and ham, and dairy products such as cheese. The beans, vegetables, fruits, nuts, grains, meat products, and dairy products may be processed to a size and shape appropriate for the purpose by mincing, dicing, or cutting. The other ingredients may be used individually or in combination of two or more. The total content of the other ingredients in the processed meat product may be 0 to 50% by mass, 0 to 10% by mass, or 0 to 5% by mass, based on the total amount of the processed meat product.

[0044] The method for producing the processed meat product according to this embodiment is not particularly limited. When the ingredients colored with the gardenia red pigment are scattered throughout the ground meat, the processed meat product according to this embodiment can be produced, for example, by mixing the ground meat, the ingredients colored with the gardenia red pigment, and other ingredients as needed, and then subjecting the mixture (especially the ground meat) to processing such as heating and drying during and / or after the mixing, as needed, to make the mixture (especially the ground meat) edible. The ground meat can be produced by kneading together meat such as finely chopped meat or ground meat, and the body tissue and / or auxiliary ingredients as needed, but the kneading and mixing may be performed simultaneously or separately. The mixing conditions can be adjusted so that the shape of the ingredients colored with the gardenia red pigment and, if used, the other ingredients are maintained, or so that their shape is not significantly altered. The above heating may be performed at a temperature of, for example, 63-85°C or 100-130°C, and for a duration of 5 minutes to 5 hours or 1 minute to 1 hour.

[0045] The processed meat product according to this embodiment is preferably a sausage. In this disclosure, sausage means any of the following (1-1) to (1-5). (1-1) Salt-cured or unsalted ground meat of livestock, poultry, or rabbits (hereinafter simply referred to as "raw meat"), to which salt-cured or unsalted ground or crushed organs and edible parts of livestock, poultry, or rabbits (hereinafter simply referred to as "raw organs"), or salt-cured or unsalted ground or crushed fish or whale meat (hereinafter simply referred to as "raw fish") may be added or not added, along with seasonings and flavorings. The mixture is seasoned with spices, kneaded with or without the addition of binding agents, antioxidants, preservatives, etc., filled into casings, etc., and then smoked, or heated without smoking, or dried (limited to cases where the mass of livestock and poultry meat in the raw meat ingredients exceeds the mass of rabbit meat, and the mass of raw meat ingredients exceeds the mass of raw organs. Also, the proportion of raw fish meat in the sausage is less than 50%, and may be less than 15%). (1-2) Raw organs are mixed with raw meat (limited to those whose mass does not exceed the mass of the raw organs) or raw fish meat (limited to those whose mass does not exceed the mass of the raw organs), seasoned with seasonings and spices, and mixed with or without binding agents, antioxidants, preservatives, etc., then filled into casings, etc., and heated with or without smoking. (1-3) A sausage as described in (1-1) or (1-2) above, to which starch, modified starch, wheat flour, cornmeal, vegetable protein, milk protein, or other binding agents are added, wherein the proportion of the binding agent in the sausage by mass is 20% or less. (1-4) A sausage in which any of the above (1-1) to (1-3) is combined with ingredients such as green peas or other beans, bell peppers or carrots or other vegetables, figs or other fruits, pistachios or other nuts, rice or wheat or other grains, bacon or ham or other meat products, or cheese or other dairy products, and the mass proportion of the above raw meat or raw organs in the sausage exceeds 50%. (1-5) Any of the sausages described in (1-1) to (1-4) above, cut into blocks, slices, or other shapes and packaged.

[0046] Examples of the sausages mentioned above include any of the sausages (2-1) to (2-5) below, mixed sausages, or fish sausages. Examples of the fish sausages mentioned above include ordinary fish sausages or special fish sausages. In this disclosure, mixed sausage means any of the following (3-1) to (3-4). In this disclosure, ordinary fish sausage means either (4-1) or (4-2) below. In this disclosure, special fish sausage means either (5-1) or (5-2) below.

[0047] (2-1) Raw meat products are seasoned with seasonings and spices, with or without raw organs, and kneaded together with or without binding agents, antioxidants, preservatives, etc., and then filled into casings, etc., and then smoked, or heated without smoking, or dried (however, this is limited to cases where the mass of livestock and poultry meat in the raw meat products exceeds the mass of rabbit meat, and the mass of raw meat products exceeds the mass of raw organs). (2-2) Raw organs are mixed with raw meat (however, the mass of which does not exceed the mass of the raw organs), seasoned with seasonings and spices, and mixed with or without food additives such as binding agents, antioxidants, and preservatives. The mixture is then filled into casings, etc., and heated with or without smoking. (2-3) A sausage as described in (1) or (2) above, to which starch, modified starch, wheat flour, cornmeal, vegetable protein, milk protein, or other binding agents are added, wherein the proportion of the binding agent in the sausage by mass is 20% or less. (2-4) A sausage to which any of the above (1) to (3) has been added ingredients such as green peas or other beans, bell peppers or carrots or other vegetables, figs or other fruits, pistachios or other nuts, rice or wheat or other grains, bacon or ham or other meat products, or cheese or other dairy products, wherein the mass proportion of the above raw meat or raw organs in the sausage exceeds 50% by mass. (2-5) Any of the sausages from (1) to (4) above, cut into blocks, slices, or other shapes and packaged.

[0048] (3-1) Raw meat or organs of livestock are mixed with raw fish meat (however, limited to those in which the proportion of the mass of the fish meat is 15% by mass or more but less than 50% by mass), seasoned with seasonings and spices, and kneaded together with or without the addition of binding agents, antioxidants, preservatives, etc., and then filled into casings, etc., and heated with or without smoking (however, limited to those in which the proportion of the total mass of the raw meat and organs of livestock is more than 50% by mass of the mass of the sausage). (3-2) The sausage described in (3-1) above, to which starch, modified starch, wheat flour, cornmeal, vegetable protein, milk protein, and other binding agents are added, wherein the proportion of the binding agent in the sausage by mass is 15% or less. (3-3) The sausage described in (3-1) or (3-2) above, with the addition of vegetables such as green beans, bell peppers, and carrots, grains such as rice and oysters, meat products such as bacon and ham, and seeds such as cheese. (3-4) Sausages from any of the above (3-1) to (3-3) cut into blocks, slices, or other shapes and packaged.

[0049] (4-1) A mixture of minced fish meat, fish paste, or a mixture of minced meat and fish meat, seasoned with seasonings and spices, and kneaded with or without starch, modified starch, wheat flour, cornmeal, vegetable protein, milk protein, other binding agents, edible oils and fats, binding reinforcers, antioxidants, preservatives, etc., with a fat content of 2% or more (hereinafter simply referred to as "kneaded fish meat"), filled into a casing, and heated (however, this is limited to cases where the mass percentage of fish meat in the sausage exceeds 50% by mass, and the mass percentage of vegetable protein in the sausage is 20% by mass or less). (4-2) The above (4-1) cut into blocks or sliced ​​and packaged.

[0050] (5-1) Mixed fish meat with ingredients such as green peas and other beans, bell peppers and carrots and other vegetables, figs and other fruits, pistachios and other nuts, grains such as rice and wheat, meat products such as bacon and ham, and dairy products such as cheese, and then fill the casing with the mixture and heat it (however, this is limited to cases where the mass percentage of fish meat in the sausage exceeds 50% by mass, and the mass percentage of plant protein in the sausage is 20% by mass or less). (5-2) The sausage described in (5-1) above, cut into blocks or sliced ​​and packaged.

[0051] In addition, in (1-1) to (5-2) above, "organs and edible parts" refers to the liver, kidneys, heart, lungs, spleen, stomach, intestines, esophagus, brain, ears, nose, skin, tongue, tail, diaphragm, blood, or fat layer. Also, in (1-1) to (5-2) above, "casing" refers to the skin or packaging using any of (A) to (C) below (see, for example, "Japanese Agricultural Standards for Sausages," Ministry of Agriculture, Forestry and Fisheries, pp. 1-2). (A) Beef intestines, pig intestines, sheep intestines, stomach, or esophagus. (B) Collagen film or cellulose film. (C) A synthetic film having properties such as airtightness, heat resistance, water resistance, and oil resistance.

[0052] Examples of sausages include Bologna sausage, Frankfurt sausage, and Wiener sausage. In this disclosure, Bologna sausage refers to sausages made using beef casings or with a diameter of 36 mm or more (excluding those made using pork casings and sheep casings). In this disclosure, Frankfurt sausage refers to sausages made using pork casings or with a diameter of 20 mm or more but less than 36 mm (excluding those made using beef casings and sheep casings). In this disclosure, Wiener sausage refers to sausages made using sheep casings or with a diameter of less than 20 mm (excluding those made using beef casings and pork casings) (see, for example, "Japanese Agricultural Standards for Sausages," Ministry of Agriculture, Forestry and Fisheries, pp. 1-2).

[0053] The method for manufacturing the sausage is not particularly limited. For example, the mixed meat described above in the manufacturing method of the processed meat product according to this embodiment can be filled into a casing, heat-treated, and then cooled to produce the sausage. The heat treatment may be performed at a temperature of, for example, 63 to 85°C or 100 to 130°C, and for a duration of 5 minutes to 5 hours or 1 minute to 1 hour.

[0054] The processed meat product according to this embodiment exhibits excellent color retention of ingredients colored with gardenia red pigment. "Excellent color retention of ingredients colored with gardenia red pigment" means that the color retention of the ingredients colored with gardenia red pigment in the above-mentioned processed meat product is superior to that of the colored ingredients in comparative processed meat product A, which has the same configuration as the above-mentioned processed meat product except that it uses a comparative pigment such as red radish pigment, Red No. 3, or Red No. 102 instead of gardenia red pigment. In this disclosure, color retention is evaluated by visually observing a cross-section after the processed meat product has been left to stand at 2 to 10°C for 72 hours. When evaluated in this way, in comparative processed meat product A, the color of the comparative pigment in the ingredients may hardly remain, while in the processed meat product according to this embodiment, the color of the gardenia red pigment in the ingredients can be clearly and beautifully retained, or at least half of it can be retained.

[0055] In the processed meat product according to this embodiment, when ingredients colored with gardenia red pigment are further colored with turmeric pigment, the color retention of the ingredients colored with gardenia red pigment and turmeric pigment is sufficiently excellent. "The color retention of the ingredients colored with gardenia red pigment and turmeric pigment is sufficiently excellent" means that the color retention of the colored ingredients in the processed meat product is superior to that of the colored ingredients in the comparative processed meat product A. For example, in the processed meat product according to this embodiment, the colors of the gardenia red pigment and turmeric pigment in the ingredients can be clearly and beautifully preserved, or at least half of them can be preserved.

[0056] According to the inventors' sincere investigation, ascorbic acid or its salts, erythorbic acid or its salts, etc., as antioxidants may accelerate the fading of the color of ingredients colored with certain pigments. However, in the processed meat product according to this embodiment, even when the ground meat contains ascorbic acid or its salts, the color retention of ingredients colored with gardenia red pigment, or with gardenia red pigment and turmeric pigment, is sufficiently excellent.

[0057] According to the inventors' sincere investigation, in environments with a pH of 5.0 to 8.0, color fading of ingredients colored with certain pigments may be accelerated. However, in the processed meat product according to this embodiment, even when the pH of the ground meat is 5.0 to 8.0, the color retention of ingredients colored with gardenia red pigment, or with gardenia red pigment and turmeric pigment, is sufficiently excellent.

[0058] The processed meat product according to this embodiment exhibits a good flavor of ground meat. "Exhibiting a good flavor of ground meat" means that the flavor of ground meat exhibited by the above-mentioned processed meat product is superior to the flavor of ground meat exhibited by comparative processed meat product B, which has the same composition as the above-mentioned processed meat product except that a comparative pigment, red yeast rice pigment, is used instead of the above-mentioned gardenia red pigment. In this disclosure, the flavor of ground meat is evaluated by panelists through sensory testing of the processed meat product. When evaluated in this way, comparative processed meat product B may receive evaluations such as "the flavor of ground meat is impaired by off-flavors such as bitterness," while the processed meat product according to this embodiment may receive evaluations such as "the flavor of ground meat is perceived as good." [Examples]

[0059] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0060] <Production of pickled ginger> The red pickled ginger of Comparative Examples 1-4 and Examples 1 and 2, as shown in Table 1 below, was produced. Specifically, chopped ginger rhizomes, the colorants shown in Table 1 below, and a seasoning liquid such as vinegar were placed in a bag. In Comparative Examples 1-4, red radish pigment, Red No. 3, Red No. 102, and red yeast rice pigment were used as the colorants, respectively, and these were added in appropriate amounts so that the rhizomes would turn red. The gardenia red pigment used as the colorant in Examples 1 and 2 was added in amounts shown in Table 1 below, based on the total amount of red pickled ginger to be produced. Next, the bag was heated and then cooled to produce the red pickled ginger of Comparative Examples 1-4 and Examples 1 and 2. Photographs of these red pickled ginger are shown in Figures 1-6 (A).

[0061] As shown in Figures 1-6(A), all of the pickled ginger samples from Comparative Examples 1-4 and Examples 1 and 2 were red in color.

[0062] <Sausage Manufacturing> Sausages containing scattered pieces of pickled ginger were manufactured for Comparative Examples 1-4 and Examples 1 and 2. First, finely shredded minced chicken, the pickled ginger, seasonings, sodium nitrite as a color fixative, and sodium ascorbate as an antioxidant were mixed, and the resulting mixture was filled into a casing. In the above mixing, the finely shredded minced chicken, seasonings, sodium nitrite as a color fixative, and sodium ascorbate as an antioxidant were kneaded together. Next, the casing was heated at 63°C for approximately 30 minutes, and then cooled to produce the sausages of Comparative Examples 1-4 and Examples 1 and 2. The pH of the minced meat portion other than the pickled ginger in the above mixture was 5.96.

[0063] <Color retention evaluation> The color retention of the sausages produced in Comparative Examples 1-4 and Examples 1 and 2 after storage was evaluated. Specifically, the degree to which the red color of the pickled ginger remained was evaluated by visually inspecting the cross-section of the sausages after they had been left to stand at 2-10°C for 72 hours after production. The evaluation was performed on a three-point scale: ◎, ○, and ×, as shown below. The results are shown in Table 1 below. In addition, photographs of the cross-sections of the sausages from Comparative Examples 1-4 and Examples 1 and 2 are shown in Figures 1-6 (B), respectively. ◎: The red color remains beautifully and clearly visible. ○: About half of the color remains red. ×: Almost no red color remains.

[0064] As shown in Table 1 and Figures 1-6 (B) below, Comparative Examples 1-3 received a ×, Example 1 received a ○, and Example 2 received a ◎. Therefore, the color retention of the pickled ginger in Examples 1 and 2, which used gardenia red pigment, was superior to that of the pickled ginger in Comparative Examples 1-3, which used red radish pigment, Red No. 3, or Red No. 102. Thus, it can be said that the former had superior color retention. Furthermore, the color retention of the pickled ginger in Example 2, which contained 0.18% by mass of gardenia red pigment, was superior to that of the pickled ginger in Example 1, which contained 0.09% by mass.

[0065] <Taste evaluation> The taste of the sausages produced in Comparative Examples 1-4 and Examples 1 and 2 after storage was evaluated. Specifically, eight panelists conducted a sensory evaluation of the sausages after they had been left to stand at 2-10°C for 72 hours after production. The evaluation was done on a two-point scale, using ○ and × as shown below. The results are shown in Table 1 below. ○: All panelists found the minced meat flavor to be good. ×: All panelists felt that the flavor of the minced meat was marred by bitterness and other off-flavors.

[0066] As shown in Table 1 below, Comparative Example 4 received a "×" rating, while Examples 1 and 2 received a "〇" rating. Therefore, the flavor of the meat paste in Examples 1 and 2, which used gardenia red pigment, was superior to the flavor of the meat paste in Comparative Example 4, which used red yeast rice pigment. Thus, it can be said that the flavor of the meat paste exhibited by the former is good.

[0067] Based on the above, the overall evaluation of Comparative Examples 1-4 and Examples 1 and 2 was conducted using a three-tiered system of ◎, ○, and ×, as shown below. The results are shown in Table 1 below. ◎: Both the color retention and taste ratings are 〇 or higher, and at least one of them is ◎. ○: Both the color retention and taste ratings are ○. ×: The color retention or taste evaluation is ×.

[0068] [Table 1]

Claims

1. A processed meat product containing ground meat and ingredients colored with gardenia red pigment that are in contact with the ground meat.

2. The processed meat product according to claim 1, wherein the ingredients are scattered throughout the ground meat.

3. The processed meat food according to claim 1, wherein the aforementioned ingredients are further colored with turmeric pigment.

4. The processed meat food according to claim 1, wherein the content of the gardenia red pigment is 0.03 to 0.4% by mass based on the total amount of the ingredients.

5. The meat processed food according to claim 1, wherein the ingredient is ginger.

6. The processed meat product according to claim 1, wherein the pH of the ground meat is 5.0 to 8.

0.

7. A processed meat product according to any one of claims 1 to 6, which is a sausage.

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