Meat Processing Products Solid Form Maonys Water-Oil Type Emulsified Oil Composition

Abstract

To provide a solid mayonnaise-like oil-in-water emulsified fat composition which can achieve both of a juicy feeling and a mayonnaise flavor sufficiently, in a processed meat product after heating cooking, and a processed meat product containing the composition.SOLUTION: A solid mayonnaise-like oil-in-water emulsified fat composition for processed meat products contains 30-55 mass% of fat and 0.5-60 mass% of water in the whole oil-in-water emulsified fat composition. The solid mayonnaise like oil-in-water emulsified fat composition for processed meat products further contains 0.2-10 mass% of enzyme-treated egg yolk, 1-10 mass% of gelatin, 0.1-1.5 mass% of agar, and 1-35 mass% of vinegar in the whole oil-in-water emulsified fat composition.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a solid mayonnaise-like water-in-oil emulsified oil and fat composition for use in meat processed products and a method for producing the same.

Background Art

[0002] Mayonnaise is a paste-like seasoning obtained by emulsifying oil, eggs, vinegar, etc. It is used by pouring it on salads, topping or sandwiching it on bread, or mixing it into the dough for meat processed products such as hamburgers and nuggets.

[0003] When mayonnaise is mixed into the dough for meat processed products, it can be expected to impart a mayonnaise flavor and a juicy feeling to the meat processed products. However, since mayonnaise is in a paste form, it is easily mixed with the dough for meat processed products using a meat grinder or the like, and it is difficult to feel the flavor of mayonnaise when eating the meat processed products after heat cooking because it is uniformly dispersed in the dough. To strongly feel the flavor of mayonnaise, the amount to be mixed can be increased, but although there is an effect of imparting a juicy feeling, the dough becomes sticky, the workability deteriorates, it becomes too soft, the moldability and shape retention are inferior, and the elasticity peculiar to meat processed products is lost. Other than mixing in a large amount, a method of making mayonnaise, which is usually in a paste form, into a solid form and dispersing it unevenly can be considered.

[0004] Patent Document 1 discloses a solid emulsified seasoning for bakery foods, which contains one or more shredded processed products selected from vegetables, seafood, and meats, edible oil and fat, an emulsifier, gelatin, and salt. Since this solid emulsified seasoning uses only gelatin as a gelling agent, it is easily dissolved by heating, and especially in the case of meat processed products, it melts out and it is difficult to feel its flavor.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

[0006] The object of the present invention is to provide a solid mayonnaise-like oil-in-water emulsion fat composition that can strongly convey both juiciness and mayonnaise flavor in meat products after heating, and a meat product containing the same. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the inventors have found that a solid mayonnaise-like oil-in-water emulsion fat composition obtained by cooling an oil-in-water emulsion fat composition containing specific amounts of oil, water, enzyme-treated egg yolk, gelatin, agar, and vinegar can strongly convey both juiciness and mayonnaise flavor in cooked meat products, thus completing the present invention.

[0008] That is, the first aspect of the present invention relates to a solid mayonnaise-like oil-in-water emulsion fat composition for meat products, comprising 30-55% by weight of oil and fat and 0.5-60% by weight of water in the entire oil-in-water emulsion fat composition, wherein the entire oil-in-water emulsion fat composition also contains 0.2-10% by weight of enzyme-treated egg yolk, 1-10% by weight of gelatin, 0.1-1.5% by weight of agar, and 1-35% by weight of vinegar. A preferred embodiment relates to the above-described solid mayonnaise-like oil-in-water emulsion fat composition for meat products, comprising 0.5-10% by weight of starch in the entire oil-in-water emulsion fat composition. The present invention relates to the above-described solid mayonnaise-like oil-in-water emulsion fat composition for meat products, which is more preferably granular in shape, and even more preferably the above-described solid mayonnaise-like oil-in-water emulsion fat composition for meat products, wherein the meat product is a nugget. The second aspect of the present invention relates to a meat product containing the above-described solid mayonnaise-like oil-in-water emulsion fat composition for meat products. The third aspect of the present invention relates to a food product containing the above-described meat product. The fourth aspect of the present invention relates to a method for producing a solid mayonnaise-like oil-in-water emulsion fat composition for meat products, comprising: mixing the ingredients so that the total oil-in-water emulsion fat composition contains 0.5 to 60% by weight of water, 0.2 to 10% by weight of enzyme-treated egg yolk, 1 to 10% by weight of gelatin, 0.1 to 1.5% by weight of agar, and 1 to 35% by weight of vinegar; heating to 55 to 60°C while stirring to obtain an aqueous phase; adding an oil phase heated to 60 to 80°C containing oil so that the oil content is 30 to 55% by weight of the total oil-in-water emulsion fat composition to the stirring of the aqueous phase to obtain a mixture; emulsifying the mixture and then heat-sterilizing it to obtain an oil-in-water emulsion fat composition; and cooling the oil-in-water emulsion fat composition to -20 ± 3°C. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a solid mayonnaise-like oil-in-water emulsion fat composition that allows for a strong sense of both juiciness and mayonnaise flavor in meat products after heating, and a meat product containing the same. [Modes for carrying out the invention]

[0010] The present invention will be described in further detail below. The solid mayonnaise-like oil-in-water emulsion of the present invention contains enzyme-treated egg yolk, gelatin, agar, vinegar, water, and oil, and has a flavor similar to mayonnaise and is solid in form. The term "solid" means that it does not have fluidity at 20°C. Furthermore, the solid mayonnaise-like oil-in-water emulsion of the present invention is suitably used in meat products intended for cooking.

[0011] The aforementioned oil-in-water emulsion is an oil-in-water emulsion comprising an aqueous phase containing enzyme-treated egg yolk, gelatin, agar, vinegar, water, and optionally water-soluble raw materials such as starch, and an oil phase containing oil and optionally oil-soluble raw materials other than oil.

[0012] The enzyme-treated egg yolks mentioned above refer to egg yolks treated with enzymes such as proteases (trypsin, papain, pepsin, phytin, etc.) or phospholipases (phospholipases such as phospholipase A, phospholipase B, phospholipase D, etc.). Among these, phospholipase-treated egg yolks are preferred from the viewpoint of emulsification and better flavor, in which phospholipase-degrading enzymes are used to convert phospholipids complexed with proteins in untreated egg yolks into lysophospholipids, and phospholipase A-treated egg yolks are more preferred. The untreated egg yolks can be in any form, such as raw, frozen, powdered, salted, or sweetened.

[0013] The content of the enzyme-treated egg yolk is preferably 0.2 to 10% by weight, more preferably 0.6 to 6% by weight, and even more preferably 1 to 2% by weight of the total oil-in-water emulsion fat composition. If the content is less than 0.2% by weight, the emulsification of the solid mayonnaise-like oil-in-water emulsion fat composition may become unstable, or the juiciness and mayonnaise flavor may not be sufficiently obtained. If the content is more than 10% by weight, charring may occur due to heating during the production of the solid mayonnaise-like oil-in-water emulsion fat composition, making production difficult.

[0014] The enzyme-treated egg yolk is preferably present in a higher amount from the viewpoint of a stronger mayonnaise flavor, but if the amount is small, at least one selected from the group consisting of enzyme-treated whole egg or enzyme-treated lecithin, egg white, and whey protein may be added. In particular, if the content of enzyme-treated egg yolk in the entire oil-in-water emulsion fat composition is 4% by weight or less, it is preferable to include 0.05 to 2.5% by weight of egg white in terms of solid content from the viewpoint of improving heat resistance during cooking.

[0015] The gelatin is not particularly limited as long as it is used for food purposes, and its content is preferably 1 to 10% by weight, more preferably 1.5 to 6.75% by weight, and even more preferably 2 to 3.5% by weight of the total oil-in-water emulsion fat composition. If the amount is less than 1% by weight, the solid mayonnaise-like oil-in-water emulsion fat composition will have poor shape retention and will easily crumble, making it easier to mix into meat processing dough, and the juiciness and mayonnaise flavor may be less noticeable. If the amount is more than 10% by weight, the viscosity of the oil-in-water emulsion fat composition will be high, making it difficult to mold into a solid form, and the juiciness may be inferior.

[0016] The agar used is not particularly limited as long as it is edible, and its content is preferably 0.1 to 1.5% by weight, more preferably 0.15 to 1% by weight, and even more preferably 0.2 to 0.5% by weight of the total oil-in-water emulsion fat composition. If the amount is less than 0.1% by weight, the solid mayonnaise-like oil-in-water emulsion fat composition will have poor shape retention and will easily crumble, making it easier to mix into meat processing dough and potentially reducing the mayonnaise flavor. If the amount is more than 1.5% by weight, the solid mayonnaise-like oil-in-water emulsion fat composition will be difficult to dissolve during cooking, potentially resulting in a less juicy texture. Agar comes in various forms such as powdered agar, flake agar, solid agar, block agar, and thread agar, but any form of agar may be used in this invention, and two or more types may be used in combination.

[0017] The aforementioned vinegar refers to those defined in the Vinegar Quality Labeling Standards, and includes brewed vinegars such as grain vinegar and fruit vinegar, as well as synthetic vinegars. Specifically, commercially available vinegars can be used, and the type is not particularly limited, but the acetic acid content in the total vinegar is preferably 1 to 20% by weight, more preferably 2 to 15% by weight, and even more preferably 3 to 12% by weight or less.

[0018] The amount of vinegar is preferably 1 to 35% by weight of the total oil-in-water emulsion fat composition, more preferably 5 to 30% by weight, and even more preferably 7 to 25% by weight. If the amount is less than 1% by weight, the mayonnaise flavor may be weak, and if it is more than 35% by weight, the emulsification of the oil-in-water emulsion fat composition may become unstable, or the acidity of the solid mayonnaise-like oil-in-water emulsion fat composition may become too strong.

[0019] Because heating can cause the acetic acid in the vinegar to evaporate, potentially weakening the acidity of the solid mayonnaise-like oil-in-water emulsion fat composition, if the vinegar content in the entire oil-in-water emulsion fat composition is 10% by weight or less, the composition may also contain acidulants and sour-tasting materials such as sodium acetate, glacial acetic acid, adipic acid, citric acid, trisodium citrate, DL-malic acid, sodium DL-malate, phosphoric acid, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, fumaric acid, monosodium fumarate, succinic acid, monosodium succinate, disodium succinate, glucono delta-lactone, lactic acid, sodium lactate, gluconic acid, potassium gluconate, sodium gluconate, citrus juice, and citrus powder. However, if the amount of the acidulant and the sour-tasting ingredients is too high, the flavor may deteriorate. Therefore, from the viewpoint of better flavor, the amount is preferably less than 3% by weight of the total oil-in-water emulsion oil composition.

[0020] The oil-in-water emulsion fat composition preferably contains 0.5 to 60% by weight of water, more preferably 10 to 50% by weight, and even more preferably 20 to 40% by weight. If the amount is less than 0.5% by weight, the emulsification of the oil-in-water emulsion fat composition may become unstable, or a sufficient juicy texture may not be obtained. If the amount is more than 60% by weight, the shape retention of the solid mayonnaise-like oil-in-water emulsion fat composition will be poor and it may easily crumble, making it easier to mix into the dough for meat processing products, and the mayonnaise flavor may be less noticeable.

[0021] The aqueous phase of the oil-in-water emulsion composition may contain water-soluble raw materials other than the enzyme-treated egg yolk, gelatin, agar, vinegar, and water, as well as dairy raw materials, to the extent that they do not impede the effects of the invention. Examples of the water-soluble raw materials include the acidulant and souring material; thickeners other than the gelatin and agar; seasonings and spices other than the vinegar, acidulant and souring material; starch; dried egg white; and water-soluble emulsifiers with an HLB of 7 or higher.

[0022] In particular, if the gelatin content is less than 1.5% by weight of the entire oil-in-water emulsion composition, or if the agar content is less than 0.15% by weight of the entire oil-in-water emulsion composition, the shape retention when mixing and the heat resistance when cooking of the solid mayonnaise-like oil-in-water emulsion composition may be poor, so it is preferable to include the starch in the oil-in-water emulsion composition.

[0023] The starch is not particularly limited, and examples include potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and modified starches obtained by chemical and / or physical treatment of these starches. At least one selected from this group can be used. From the viewpoint of obtaining a smooth texture with good melt-in-the-mouth properties, waxy corn starch, tapioca starch, sago starch, or sweet potato starch is preferred, with waxy corn starch being more preferred. Furthermore, as a type of modified starch, hydroxypropylated phosphate crosslinked starch is preferred from the viewpoint of being less prone to retrogradation and having good shelf life.

[0024] When the starch is contained, the content is preferably 0.5 to 10% by weight, more preferably 0.85 to 7% by weight, and still more preferably 1.2 to 5% by weight in the whole oil-in-water type emulsified oil and fat composition. If it is less than 0.5% by weight, the effect of imparting shape retention during mixing may not be sufficiently obtained. If it is more than 10% by weight, the smoothness of the texture of the solid mayonnaise-like oil-in-water type emulsified oil and fat composition may be inferior.

[0025] Examples of the thickeners other than the gelatin and the agar include xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind seed gum, psyllium seed gum, pectin, curdlan, konjac mannan, carrageenan, pullulan, etc. At least one selected from the group thereof can be used.

[0026] As seasonings other than the food vinegar, the acidulant, and the materials presenting acidity, those generally used in foods for the purpose of adjusting the taste of cooking can be used. For example, sugar, salt, soy sauce, miso, mirin, sake, Worcestershire sauce, oyster sauce, umami seasoning, dried bonito stock, kelp stock, livestock meat extract, fishery product extract, vegetable extract, yeast extract, etc. are mentioned, and at least one selected from the group thereof can be used.

[0027] The aforementioned spices can include spices commonly used in food, and mixtures thereof. Examples include black pepper, white pepper, green pepper, garlic, ginger, sesame, chili pepper, horseradish, mustard, nutmeg, cinnamon, paprika, cardamom, cumin, coriander, turmeric, saffron, allspice, cloves, Japanese pepper, orange peel, lemon, yuzu, fennel, licorice, fenugreek, dill seeds, watercress, green onions, cilantro, perilla, celery, tarragon, chives, chervil, chives, parsley, mustard greens, Japanese ginger, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, wasabi leaves, Japanese pepper leaves, etc. At least one of these can be selected.

[0028] As the water-soluble emulsifier, an emulsifier with an HLB of 7 to 20 may be used. Examples include synthetic emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, and polysorbates, as well as non-synthetic emulsifiers such as soy lysolecithin, saponins, plant sterols, and milk fat globule coatings. At least one selected from this group can be used.

[0029] Examples of the dairy ingredients include whole milk powder, skim milk powder, milk, skim milk, butter, buttermilk powder, cream, cheese, etc., and at least one selected from this group can be used.

[0030] The aforementioned oils and fats are not particularly limited as long as they are edible oils and fats, but examples include vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, high erucine rapeseed oil, corn oil, rice oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, and olive oil; animal oils and fats such as milk fat, beef tallow, lard, and fish oil; and those obtained by processing such as hardening, fractionation, and transesterification, and at least one selected from this group can be used.

[0031] In particular, when using liquid oils such as soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, sunflower oil, safflower oil, and olive oil, it is preferable to use a combination of several other oils and fats in appropriate proportions with these liquid oils in order to make them less likely to crumble when cut into dice or mixed into meat processing dough. An example of a suitable combination of oils and fats is a combination of soybean oil, hydrogenated palm kernel oil, and palm superolein. The hydrogenated palm kernel oil is an oil obtained by hardening palm kernel oil, and has a rising melting point of 30 to 38°C. The palm superolein is an oil obtained by further fractionating palm olein, which is a low-melting-point fraction. The rising melting point can be measured in accordance with the "Standard Methods for Analysis of Oils and Fats 2.2.4.2 (1996) 1996 Edition" established by the Japan Oil Chemists' Society.

[0032] The oil content is preferably 30 to 55% by weight of the total oil-in-water emulsion oil composition, more preferably 33 to 52% by weight, and even more preferably 35 to 50% by weight. If it is less than 30% by weight, a sufficient juicy texture may not be obtained, and if it is more than 55% by weight, the emulsification becomes unstable, the shape retention of the solid mayonnaise-like oil-in-water emulsion oil composition deteriorates, and it becomes easily crumbled, making it more likely to be mixed into the dough for meat processing products, and the mayonnaise flavor may be less noticeable.

[0033] The oil phase of the oil-in-water emulsion oil composition may contain oil-soluble raw materials other than the oils and fats. As long as the effects of the invention are not hindered, components commonly used in oil-in-water emulsion oil compositions can be used as the oil-soluble raw materials. Examples include oil-soluble emulsifiers, colorants, and fragrances.

[0034] The oil-soluble emulsifier can be any emulsifier with an HLB of 0 to 8, such as soy lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, condensed ricinolein fatty acid ester, sorbitan fatty acid ester, or sucrose fatty acid ester. wait These include, and at least one selected from these groups can be used.

[0035] As for the aforementioned colorants, any colorant approved for use as a food additive may be used. Examples include natural colorants such as carotene pigment, caramel pigment, red yeast rice pigment, cochineal pigment, safflower pigment, and gardenia pigment; and synthetic colorants such as edible tar-based dyes. At least one selected from this group may be used.

[0036] The aforementioned flavorings are not particularly limited as long as they are flavorings commonly used in food, and any of them, including natural flavorings, synthetic flavorings, and mixtures thereof, can be used. For example, mayonnaise flavorings, garlic flavorings, ginger flavorings, butter flavorings, vanilla flavorings, cheese flavorings, mustard flavorings, etc., and at least one selected from this group can be used.

[0037] The solid mayonnaise-like oil-in-water emulsion fat composition is preferably granular. In this specification, granular means include, for example, spherical, cubic, rectangular, cylindrical, or straight-spherical shapes, and are not particularly limited; multiple shapes may be combined. The granular shape can be formed by cutting after forming it into a sheet, by extruding and then cutting, or by solidifying it in a granular mold. Any tool that can cut into granules is acceptable, such as a slicer, dicer, or knife. The size of the granules is preferably 1 to 10 mm in maximum length, more preferably 2 to 6 mm, and even more preferably 3 to 5 mm. If the granules are smaller than 1 mm, the mayonnaise flavor may not be sufficiently perceived, and if they are larger than 10 mm, the moldability of the meat product may be poor.

[0038] The solid mayonnaise-like oil-in-water emulsion fat composition of the present invention can be suitably used, particularly when mixed into dough for meat processing products.

[0039] In this invention, processed meat products refer to processed products that are intended to be cooked using meat or artificial meat as one of the raw materials. Examples include nuggets, hamburgers, sausages, meatballs, shumai, minced meat cutlets, tsukune, and fish balls.

[0040] The aforementioned meat refers to the meat of animals, including birds and fish. Examples include chicken, beef, pork, lamb, horse meat, and fish. Commercially available ground or chopped meat can be used as is, or if it is in chunks, it can be finely chopped or ground using a chopper or knife, or molded into a solid form.

[0041] The aforementioned artificial meat refers to food products that have a meat-like texture created artificially, and examples include plant-based meat made from processed plant proteins such as soybeans, wheat, and peas; insect-based meat made from insects; and cultured meat made by culturing animal cells and artificially organizing them. Commercially available products of these may be used, or products that have been processed and cultured may be used.

[0042] Furthermore, food products containing the meat products can be obtained using the aforementioned meat products. Examples of such meat products include hamburgers, hot dogs, and sweet and sour meatballs.

[0043] The following is an example of a method for producing the solid mayonnaise-like oil-in-water emulsion fat composition of the present invention. First, the enzyme-treated egg yolk, gelatin, agar, vinegar, and, if necessary, water-soluble raw materials or dairy raw materials such as water-soluble emulsifiers, starch, dried egg white, and seasonings are added to water and heated while mixing in a Stephan-type emulsifier, raising the temperature to 55-60°C to obtain an aqueous phase. At this time, the content of each component is adjusted so that, in the total oil-in-water emulsion fat composition, it is 1-10% by weight of gelatin, 0.1-1.5% by weight of agar, 0.2-10% by weight of enzyme-treated egg yolk, 1-35% by weight of vinegar, and 0.5-60% by weight of water. When heating, the components may be mixed before raising the temperature, or the components may be mixed while raising the temperature. The obtained aqueous phase is stirred and preferably maintained at 55-60°C.

[0044] Next, the oil and fat content is 30-55% by weight of the entire oil-in-water emulsion oil and fat composition. The oil and fat are then added as is, or other oil-soluble raw materials are dissolved in the oil and fat as needed, and the mixture is heated to 60-80°C to obtain an oil phase, which is preferably maintained at 60-80°C.

[0045] The aqueous phase is stirred while the oil phase is added to obtain a mixture, and the mixture is further emulsified by stirring to obtain an emulsion. The mixture is then heated and sterilized at 90-95°C for 2-3 minutes while stirring to obtain a paste-like oil-in-water emulsion fat composition. The obtained paste-like oil-in-water emulsion fat composition is filled into a container such as a pillow pack or granular mold, and cooled to -20±3°C in a freezer to obtain the solid mayonnaise-like oil-in-water emulsion fat composition. Here, pillow pack refers to a packaging method in which a packaging film is processed into a bag shape with an opening, the contents are filled in, and the opening is closed to package the contents.

[0046] Depending on the size or shape of the obtained solid mayonnaise-like oil-in-water emulsion composition, it is preferable to form it into granules by cutting or other means. Because it is a granular solid mayonnaise-like oil-in-water emulsion composition for meat products, the solid mayonnaise-like oil-in-water emulsion composition can be easily mixed into meat product dough and then heated to obtain meat products.

[0047] The following sections list preferred embodiments of this disclosure, but the present invention is not limited to these sections. [Item 1] A solid mayonnaise-like oil-in-water emulsion oil composition for meat processing products, containing 30-55% by weight of oil and fat and 0.5-60% by weight of water in the entire composition, The oil-in-water emulsion fat composition contains 0.2-10% by weight of enzyme-treated egg yolk, 1-10% by weight of gelatin, 0.1-1.5% by weight of agar, and 1-35% by weight of vinegar. Solid mayonnaise-like oil-in-water emulsified fat composition for processed meat products. [Item 2] The solid mayonnaise-like oil-in-water emulsion fat composition for meat products according to item 1, wherein starch is contained in the entire oil-in-water emulsion fat composition in an amount of 0.5 to 10% by weight. [Item 3] A solid mayonnaise-like oil-in-water emulsion fat composition for meat processing products, as described in item 1 or 2, having a granular shape. [Item 4] A solid mayonnaise-like oil-in-water emulsion fat composition for meat products according to any one of items 1 to 3, wherein the meat product is a nugget. [Item 5] A meat product containing a solid mayonnaise-like oil-in-water emulsion fat composition for meat products as described in any of items 1 to 4. [Item 6] Food products, including meat products listed in item 5. [Item 7] Mix the ingredients so that the entire oil-in-water emulsion composition contains 0.5-60% by weight of water, 0.2-10% by weight of enzyme-treated egg yolk, 1-10% by weight of gelatin, 0.1-1.5% by weight of agar, and 1-35% by weight of vinegar, and heat to 55-60°C while stirring to obtain the aqueous phase. A mixture is obtained by adding an oil phase, heated to 60-80°C, to an aqueous phase while stirring, with the oil and fat content being 30-55% by weight of the entire oil-in-water emulsion oil and fat composition. The mixture is emulsified and then heat-sterilized to obtain an oil-in-water emulsion oil composition. The oil-in-water emulsion oil composition is cooled to -20±3°C. A method for producing a solid mayonnaise-like oil-in-water emulsion of fat and oil for meat processing products. [Examples]

[0048] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0049] The raw materials used in the examples and comparative examples are as follows: 1) Gelatin G Fine Powder manufactured by Nitta Gelatin Co., Ltd. 2) Ina Foods Co., Ltd. "Agar UP37" 3) "Yorkrate Powder LP" manufactured by Taiyo Kagaku Co., Ltd. 4) Wheyco W80 manufactured by Nippon Shinyaku Co., Ltd. 5) "DV-100" manufactured by Uchibori Brewing Co., Ltd. (Acetic acid content: 10% by weight) 6) FARINEX VA70WM (Hydroxypropylated phosphate cross-linked starch derived from waxy corn) manufactured by Matsutani Chemical Co., Ltd. 7) Kewpie Corporation's "Dried Egg White K-Type" 8) “Jyuhakuto” ​​manufactured by Nissin Sugar Co., Ltd. 9) Special Grade Selected Salt manufactured by Nippon Kaisui Co., Ltd. 10) Ajinomoto Co., Inc. "Ajinomoto S" 11) Iwata Chemical Industry Co., Ltd. "Citric Acid (Crystals)" 12) Soybean oil manufactured by Kaneka Corporation 13) Kaneka Corporation's "Hydrogenated Palm Kernel Oil" 14) Palm Super Olein manufactured by Kaneka Corporation

[0050] <Juicy Rating> Nuggets prepared by mixing the solid mayonnaise-like oil-in-water emulsion fat compositions obtained in the examples and comparative examples were tasted by 10 skilled panelists, who performed a sensory evaluation in terms of juiciness. The average of each person's evaluation score was used as the evaluation score. The evaluation criteria were as follows. Here, "juicy" means that when biting into the meat product, liquid components such as meat juices, moisture, and fats can be felt. 5 points: Compared to production example 1, it is much juicier. 4 points: Compared to production example 1, it is slightly juicier. 3 points: It has the same juicy texture as production example 1. Points 2: Compared to production example 1, it is slightly less juicy and has a slightly dry texture. 1 point: Compared to production example 1, it lacks juiciness and has a dry texture.

[0051] <Evaluation of the intensity of the mayonnaise flavor> Nuggets prepared by mixing the solid mayonnaise-like oil-in-water emulsion fat compositions obtained in the examples and comparative examples were tasted by 10 skilled panelists, who performed a sensory evaluation in terms of the intensity of the mayonnaise flavor. The average of each panelist's evaluation score was used as the evaluation score. The evaluation criteria were as follows: 5 points: Compared to Example 6, the mayonnaise flavor is very strong. 4 points: Compared to Example 6, the mayonnaise flavor is slightly stronger. 3 points: The mayonnaise flavor is similar to that of Example 6. Points 2: Compared to Example 6, the mayonnaise flavor is not very noticeable. 1 point: Compared to Example 6, the mayonnaise flavor is not noticeable.

[0052] <Overall Rating> An overall evaluation was conducted based on the results of the evaluations of the juiciness and mayonnaise flavor intensity of the solid mayonnaise-like oil-in-water emulsion fat composition. The evaluation criteria are as follows: A: Items that meet the criteria of having a juiciness level and a mayonnaise flavor intensity rating of 4.5 to 5.0 points. B: The juiciness and mayonnaise flavor intensity are both rated between 4.0 and 5.0, and at least one of them is rated between 4.0 and 4.5. C: The juiciness and mayonnaise flavor intensity are both rated between 3.0 and 5.0, and at least one of them is rated between 3.0 and 4.0. D: The juiciness and mayonnaise flavor intensity are both rated between 2.0 and 5.0, and at least one of them is rated between 2.0 and 3.0. E: Products where either the juiciness or the intensity of the mayonnaise flavor is rated below 2.0.

[0053] (Manufacturing Example 1) Preparation of nuggets containing paste-like mayonnaise In a bowl, combine 250g of ground chicken breast (temperature-controlled to 5°C), 60g of whole egg (Kewpie Egg Co., Ltd.'s "Sterilized Whole Egg"), 25g of potato starch (Hinokuni Foods Industry Co., Ltd.'s "Potato Starch"), 2g of salt (Salt Business Center Foundation's "Refined Salt"), 1g of black pepper (GABAN Co., Ltd.'s "Black Pepper"), and 15g of paste-type mayonnaise (Kewpie Corporation's "Kewpie Mayonnaise"). Attach the beater to a tabletop mixer (HOBART CANADA's "Hobart Mixer MODEL N-50") and mix at 285rpm for 30 seconds to prepare the nugget mixture. 20g of the resulting nugget mixture was then deep-fried at 180°C for 5 minutes to obtain nuggets containing paste-type mayonnaise. The juiciness and intensity of the mayonnaise flavor of the resulting paste-like mayonnaise-containing nuggets were evaluated and used as the basis for evaluating the texture of the examples and comparative examples.

[0054] (Example 1) Evaluation of commercially available solid mayonnaise Nuggets were prepared in the same manner as in Production Example 1, except that the paste-like mayonnaise was replaced with commercially available solid mayonnaise (Kewpie Corporation's "Solid Mayo"). The juiciness and mayonnaise flavor intensity of the resulting nuggets containing the commercially available solid mayonnaise were evaluated, and the juiciness rating was 1.5, while the mayonnaise flavor intensity was 4.8.

[0055] (Example 1) Preparation of a solid mayonnaise-like oil-in-water emulsion composition A solid mayonnaise-like oil-in-water emulsion was prepared according to the formulation in Table 1 as follows: 2.5 parts by weight of gelatin, 0.25 parts by weight of agar, 1.5 parts by weight of enzyme-treated egg yolk, 10.0 parts by weight of vinegar, 1.5 parts by weight of starch, 0.15 parts by weight of dried egg white, 10.0 parts by weight of refined sugar, 3.0 parts by weight of salt, 0.1 part by weight of seasoning, 0.1 part by weight of acidulant, and 27.90 parts by weight of water were mixed and stirred in a Stephan-type emulsifier (Stephan "UMM / SK-25") until uniform, and heated to 60°C to obtain an aqueous phase. To this, 15.0 parts by weight of soybean oil, 8.0 parts by weight of hydrogenated palm kernel oil, and 20.0 parts by weight of palm superolein, all heated to 60°C, were added as an oil phase, and the mixture was thoroughly stirred to emulsify it and obtain an emulsion. The resulting emulsion was heated and sterilized at 95°C for 2 minutes while stirring, and then filled into pillow packaging. Afterward, it was cooled to -20°C in a freezer to obtain a solid mayonnaise-like oil-in-water emulsion composition. The obtained solid mayonnaise-like oil-in-water emulsion composition was cut into 4mm cubes with a knife to obtain a granular solid mayonnaise-like oil-in-water emulsion composition. Nuggets were prepared in the same manner as in Production Example 1, except that the paste-like mayonnaise was replaced with the obtained granular solid mayonnaise-like oil-in-water emulsion composition. The juiciness and mayonnaise flavor intensity were evaluated and summarized in Table 1.

[0056] [Table 1]

[0057] (Examples 2-27, Comparative Examples 1-16) Solid mayonnaise-like oil-in-water emulsion fat compositions were obtained in the same manner as in Example 1, except that the amounts and types of each component in the aqueous and oil phases were changed according to the formulations in Tables 1, 2, and 3. Nuggets were prepared in the same manner as in Example 1, except that the types of solid mayonnaise-like oil-in-water emulsion fat compositions were changed to the obtained solid mayonnaise-like oil-in-water emulsion fat compositions. The juiciness and mayonnaise flavor intensity were evaluated and summarized in Tables 1, 2, and 3.

[0058] [Table 2]

[0059] [Table 3]

[0060] Tables 1, 2, and 3 show that nuggets prepared using solid mayonnaise-like oil-in-water emulsion fat compositions (Examples 1-27) containing 30-55% by weight of oil and fat, 0.5-60% by weight of water, 0.2-10% by weight of enzyme-treated egg yolk, 1-10% by weight of gelatin, 0.1-1.5% by weight of agar, and 1-35% by weight of vinegar in total, all received good evaluations for juiciness and mayonnaise flavor intensity.

[0061] On the other hand, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Example 1 and Comparative Example 9) that contained a small amount of gelatin (0.5 parts by weight) in the overall oil-in-water emulsion composition received poor evaluations for juiciness and mayonnaise flavor intensity, resulting in an overall evaluation of D.

[0062] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Example 2 and Comparative Example 10), which had a high gelatin content of 13.0% by weight in the overall oil-in-water emulsion composition, received a poor evaluation of juiciness and an overall evaluation of D.

[0063] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Examples 3 and 11) with a low agar content of 0.05% by weight in the overall oil-in-water emulsion composition received a poor evaluation of mayonnaise flavor intensity, resulting in an overall evaluation of D.

[0064] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Examples 4 and 12), which contained a high amount of agar (1.70% by weight) in the overall oil-in-water emulsion composition, received a poor evaluation of juiciness and an overall evaluation of D.

[0065] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Examples 5 and 13) that contained a low amount of enzyme-treated egg yolk (0.1% by weight) in the overall oil-in-water emulsion composition received poor evaluations for juiciness and mayonnaise flavor intensity, resulting in an overall evaluation of E.

[0066] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion fat compositions (Comparative Examples 6 and 14) with a low vinegar content of 0.5% by weight in the overall oil-in-water emulsion fat composition received a poor evaluation of mayonnaise flavor intensity, resulting in an overall evaluation of D.

[0067] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion fat compositions (Comparative Examples 7 and 15), which had a low fat content of 25.0% by weight in the overall oil-in-water emulsion fat composition, received a poor evaluation of juiciness and an overall evaluation of D.

[0068] Furthermore, nuggets prepared using solid mayonnaise-like oil-in-water emulsion compositions (Comparative Examples 8 and 16), which had a high oil content of 60% by weight in the overall oil-in-water emulsion composition, received a poor evaluation of the strength of the mayonnaise flavor, resulting in an overall evaluation of D.

Claims

1. A solid mayonnaise-like oil-in-water emulsion oil composition for meat processing products, containing 30 to 55% by weight of oil and fat and 0.5 to 60% by weight of water in the entire composition, The oil-in-water emulsion oil composition contains 0.2 to 10% by weight of enzyme-treated egg yolk, 1 to 10% by weight of gelatin, 0.1 to 1.5% by weight of agar, and 1 to 35% by weight of vinegar. Solid mayonnaise-like oil-in-water emulsified fat composition for processed meat products.

2. The solid mayonnaise-like oil-in-water emulsion fat composition for meat products according to claim 1, wherein starch is contained in the entire oil-in-water emulsion fat composition in an amount of 0.5 to 10% by weight.

3. A solid mayonnaise-like oil-in-water emulsion fat composition for meat processing products according to claim 1, wherein the shape is granular.

4. The solid mayonnaise-like oil-in-water emulsion fat composition for meat products according to claim 1, wherein the meat product is a nugget.

5. A meat product containing a solid mayonnaise-like oil-in-water emulsion fat composition for meat products according to any one of claims 1 to 4.

6. A food product comprising the processed meat product described in claim 5.

7. The oil-in-water emulsion fat composition is prepared by mixing the ingredients so that it contains 0.5 to 60% by weight of water, 0.2 to 10% by weight of enzyme-treated egg yolk, 1 to 10% by weight of gelatin, 0.1 to 1.5% by weight of agar, and 1 to 35% by weight of vinegar, and heating it to 55 to 60°C while stirring to obtain the aqueous phase. A mixture is obtained by adding an oil phase, heated to 60-80°C, to an aqueous phase while stirring, with the oil and fat content being 30-55% by weight of the entire oil-in-water emulsion oil and fat composition. The mixture is emulsified and then heat-sterilized to obtain an oil-in-water emulsion oil composition. The oil-in-water emulsion oil composition is cooled to -20±3°C. A method for producing a solid mayonnaise-like oil-in-water emulsion of fat and oil for meat processing products.

Images