Patent Application
20160100614
The present invention relates to the utilization of strong water and moisture holding property and oil and fat holding property; that is to say, the binding effects of lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks as plant fibers. The present invention enables production of secure and safe processed meat products having juiciness and elasticity, such as processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products. The present invention also enables production of noodles having lasting springiness, sweets having balanced and uniform tastes, and so on.
Phosphate, which is a food additive, is used as a binder in order to improve tissues of products such as processed meat, noodles, and fish paste products and prevent deterioration of quality of the products and exudation from the products upon thawing. However, for example, accumulation of phosphate in the living body may cause osteoporosis, renal disorder, muscle atrophy, and other diseases. In addition, nitrite is used as a color former. However, nitrite is problematic because when it reacts with amine, a carcinogenic reaction product is formed. In this regard, under the regulations of the Ministry of Health, Labour and Welfare, restrictions are placed on processed meat such that it must have a nitrous acid level of 70 PPM or less. Although so-called phosphate-free and/or salting (nitrite-free) hams and sausages, which contain no such additives, are available, there are few products having desirable mouthfeel because natural binders have weak binding effects. A natural binder that can solve such problems has been expected.
Even in Germany, known as the best location for authentic hams and sausages, many papers have been continuously published on the production of a nitrite- and phosphate-free natural binder, which has long been a popular theme. Production of desirable phosphate-free and salting (nitrite-free) hams and sausages has been awaited throughout the world.
Various dietary fibers exist, such as crystallized cellulose, indigestible dextrin, bran, okara (bean curd refuse), and beet fibers. However, there are few dietary fibers that can function as lipophilic dietary fibers. Among them, only beet fibers are characterized by oil and fat holding property and exudation preventing property. In addition, a finely processed crystallized cellulose product with a size of 20 μm or less, which has an increased surface area that imparts absorption capacity, is specified as being capable of preventing exudation. When the content of other dietary fibers is increased, the result is in very poor mouthfeel due to undesirable dryness. There is a demand for lipophilic dietary fibers having binding effects that do not impair mouthfeel.
As a result of research on patent publications of related technologies, it was found that Patent Document 1 discloses that “it is possible to use, as a binder (for chicken), a binder such as starch, wheat flour, cornmeal, plant protein, milk protein, or egg protein.” In addition, JP Patent Publication (Kokai) No. 2011-250780A (Patent Document 2) discloses that arginine is used in order to improve the binding effects of phosphate upon chicken.
Further, Patent Document 3 discloses that a complex comprising finely processed cellulose and a gelatinizing agent has significantly improved synergetic effects of preventing water separation and improving water and moisture holding property compared with the effects obtained with the independent use of cellulose and a gelatinizing agent.
However, the above disclosures are not sufficient to support the improvement of binding effects upon chicken.
Meanwhile, 12,000,000 tons of sunflower cooking oil and 32,000,000 tons of sunflower seeds are distributed throughout the world. However, only “King's American Dispensatory” (1898, the U.S.) describes that sunflower pith fibers, which are stem or stalk internal fibers, have medicinal actions such as diuretic action, antipyretic action, and decongestive action when they are brewed. At present, sunflower stems or stalks are mixed with green manure throughout the world. Therefore, the effective utilization of sunflower stems or stalks contributes greatly to the resolution of resource issues.
Patent documents relating to sunflower are as examined as follows. JP Patent Publication (Kokai) No. 2005-60366A (Patent Document 4) describes “an agent for accelerating lipolysis, comprising as an active ingredient a plant selected from common juniper, . . . sunflower . . . knotgrass (Polygonum aviculare), or an extract thereof.” Also, JP Patent Publication (Kokai) No. 2009-242432A (Patent Document 5) describes “an agent for accelerating lipolysis, comprising as an active ingredient a plant selected from togenashi (Rosa roxburghii), . . . sunflower, . . . knotgrass (Polygonum aviculare), or an extract thereof.” Both documents describe that in the case of sunflower, seeds are preferably used.
Moreover, JP Patent Publication (Kohyo) No. 2002-504359 A (Patent Document 6) describes a method for producing a fat mixture for decreasing cholesterol, wherein sunflower oil is used as a type of oil. Furthermore, JP Patent Publication (Kokai) No. 2006-22068A (Patent Document 7) describes the invention of a nutrient composition for improvement of serum lipid metabolism, wherein high oleic sunflower oil is used.
JP Patent Publication (Kohyo) No. 2006-517222 A (Patent Document 8) describes oil enriched with diacylglycerol and phytosterol ester, such as sunflower oil used for decreasing cholesterol and triglyceride.
However, none of the documents discloses or suggests the use of sunflower pith (stem or stalk internal portion).
The present inventor has discovered that lipids are also present in the sunflower stem or stalk portions through a test on paper pulp. In particular, the present inventor has focused on the fact that fats and oils that are finally stored in seeds or raw materials thereof are transported to a stem or stalk internal portion (pith) via the interior of the stem or stalk (pith). The present inventor has determined that the lipophilic functions of the stem or stalk internal portion of sunflower can be expected to exhibit slimming effects, as a raw material for food, by effectively utilizing the lipophilic functions. Thus, the present inventor has conducted experiments and has previously applied for a patent (JP Patent Publication (Kokai) No. 2011-1115A (Patent Document 9)).
Patent Document 1: JP Patent Publication (Kokai) No. 2012-000066A
Patent Document 2: JP Patent Publication (Kokai) No. 2011-250780A
Patent Document 3: WO98/17126A
Patent Document 4: JP Patent Publication (Kokai) No. 2005-60366A
Patent Document 5: JP Patent Publication (Kokai) No. 2009-242432A
Patent Document 6: JP Patent Publication (Kohyo) No. 2002-504359 A
Patent Document 7: JP Patent Publication (Kokai) No. 2006-22068A
Patent Document 8: JP Patent Publication (Kohyo) No. 2006-517222 A
Patent Document 9: JP Patent Application No. 2011-1115
An object of the present invention is to utilize strong water and moisture holding property and oil and fat holding property—that is to say, binding effects—of pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks, which are natural products, in order to enhance binding capacity of processed meat products, and especially processed chicken products. Another object of the present invention is to apply the use of the pith fibers to other processed foods, such as noodles and sweets.
The present inventor found that lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks have strong water and moisture holding property and oil and fat holding property; that is to say, binding effects. Accordingly, the present inventor developed a natural binder capable of imparting elasticity to processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products.
Specifically, the present invention encompasses the following (1) to (4).
(1) A natural binder, which is derived from lipophilic pith fibers separated from sunflower stems or stalks.
(2) A processed meat product, comprising the natural binder according to (1).
(3) The processed meat product according to (2), which is a chicken sausage.
(4) Noodles or sweets, comprising the natural binder according to (1).
Use of the stem or stalk portions of many fast growing plants on earth is problematic in terms of the high cost required for drying to remove moisture accounting for nearly 70%-90% of the stem or stalk portions and the resulting high cost for grinding. Sugarcane or sweet sorghum (Sorghum bicolor) with a high sugar content is merely industrially cultivated to obtain stems or stalks. However, the present inventor has discovered that even sunflower, from which no sugar can be expected, can be used by separating a sunflower plant into the rind portion and the stem or stalk internal portion (pith) using a cane separator, drying the stem or stalk internal portion using a vacuum drying apparatus or a general drying system (e.g., solar drying or hot air drying) to result in a moisture content suitable for grinding (preferably 8% or less), and then using the lipophilic property of the thus dried stem or stalk internal portion (pith) (see
Sunflower pith fibers can be extracted by separating rind portions of the epidermis from pith (interior tissue) using a separation apparatus such as a cane separation system (AmClyde, U.S.A. U.S. Pat. No. 3,690,358) as shown in
According to the present invention, sweets include confectionery supplements as well as so-called confectioneries such as cookies, sponge cake, and chocolate. In addition, the noodles of the present invention include not only soba noodles (thin Japanese noodles made from buckwheat flour) and udon noodles (thick Japanese noodles made from all-purpose flour) but also ramen noodles (noodles used in Asian cooking) and pasta.
The present invention enables production of secure and safe processed meat products having juiciness and elasticity, such as processed meat, noodles, chicken sausages for which it is particularly difficult to bind meat, and fish paste products. The present invention also enables production of noodles having lasting springiness, sweets having balanced and uniform tastes, and so on.
Hereinafter, the present invention is more specifically described using Examples, but the scope of the present invention is not limited to these Examples.
Chicken sausages were produced with the composition ratios shown in Table 1. Each sausage was heated at 70° C. for 20 minutes, cooled, and then separated by centrifugal force at 3000×g to determine the water separating rate.
1. No addition of sunflower pith fibers: 69% (the amount of water separated: 6.1 g; the amount of water held: 2.75 g)
2. Addition of 0.05 g of sunflower pith fibers: 59% (the amount of water separated: 5.2 g; the amount of water held: 3.6 g)
3. Addition of 0.15 g of sunflower pith fibers: 51% (the amount of water separated: 4.4 g; the amount of water held: 4.3 g)
The above results show that the addition of sunflower pith fibers causes a decrease in the water separating rate; that is to say, it improves the water holding rate.
Sunflower pith fibers were analyzed at the Association of Meat Science & Technology Institute. As a result, polymeric phosphate was not found and the amount of nitrous acid was as low as 1.9 ppm/l00 g. This proves that the sausages containing sunflower pith fibers substantially did not include phosphate, which can serve as a binder, or natural nitrous acid, which suggests the presence of potassium nitrite or the like as a color former.
Sunflower pith fibers (less than 1 mm in length) and commercially available beet fibers specified as having oil and fat holding property and being capable of preventing exudation in its item description (less than 150 μm, Nippon Beet Sugar Manufacturing Co., Ltd.) were added to a 50-mL centrifugation tube to a graduation line corresponding to a volume of 20 ml. Further, high oleic safflower oil was added to fill the 50-mL centrifugation tube to the top. The mixture was stirred well and separated by a centrifuge via centrifugal force at 1000×g for 10 minutes to measure the amount of oil and fat separated. The oil and fat holding rates relative to the weights of the respective fiber weights were calculated.
As is apparent from Table 2, sunflower pith fibers less than 1 mm in length had an average oil and fat absorbing and holding rate of 1208%, while beet fibers less than 150 μm in length had an oil and fat absorbing and holding rate of 115%, meaning that the oil and fat absorbing and holding rate of the former is 10 times or more that of the latter. That is, it was demonstrated that sunflower pith fibers have oil and fat holding property even when they are not finely cut.
Chicken sausages were produced with the addition of sunflower pith fibers.
The composition ratio is described below.
The production steps were carried out in the following order.
As a result, commercially competitive pork, chicken, and fish meat sausages having adequate firmness and elasticity were successfully produced.
For chicken sausages, the amount of sunflower pith fibers added is preferably 0.03% to 0.3% of the total amount of chicken sausage. Meanwhile, for refrigerated meat, comparable results were obtained by increasing the amount of sunflower pith fibers to 0.1-1.0 parts.
Hamburger containing 1% of sunflower pith fibers was compared with hamburger containing 1% of beet fibers.
Hamburger containing sunflower pith fibers showed elasticity and uniformity by harmony, while on the other hand, hamburger containing beet fibers had cracks and mouthfeel such as dryness. Small amounts of exudate were absorbed by kitchen paper in both cases, showing that there was no difference therebetween. A sensory test was performed by eight panelists. They all had the same opinion.
Dumplings containing 0.3% of sunflower pith fibers and dumplings containing 0.3% of beet fibers were prepared and compared.
Dumplings containing sunflower pith fibers were juicy, while on the other hand, dumplings containing beet fibers had mouthfeel such as dryness. A sensory test was performed by eight panelists. They all had the same opinion.
That is, it was found that sunflower pith fibers are superior to beet fibers as additives when they are added to foods.
Noodles were prepared with all-purpose flour, buckwheat flour, and, as a binder, sunflower pith fibers (the content in noodles: 0.3%). The obtained udon noodles and soba noodles had desirable mouthfeel, such as springiness, and a glossy appearance. A sensory test was performed by eight panelists. They all had the opinion that springiness was an unconventional texture and the taste was very delicious. Thus, it was found that sunflower pith fibers provide sufficient binding effects even when used for a food containing no fats and oils.
Soba noodles prepared above were left for 30 minutes. As a result, water separation was observed in the soba noodles containing no sunflower pith fibers, which caused blocking and then a so-called sticking phenomenon. However, the soba noodles containing sunflower pith fibers remained glossy and the sticking phenomenon did not occur. It was determined that sunflower pith fibers have water and moisture holding property and binding capacity.
Butter rich cookies with the following composition ratio were produced.
Cookies were made with wheat flour (100), butter (90), sugar (30), and eggs (30) with or without the addition of a teaspoon of sunflower pith fibers (0.3). The cookies were placed on cooking paper and compared in terms of exudation. The amount of exudate from the cookies containing sunflower pith fibers decreased to about two-thirds that of the cookies containing no sunflower pith fibers. That is, sunflower pith fibers were confirmed to be effective in preventing exudation.
Butter-free sponge cake was made with wheat flour (100), eggs (30), and sugar (30) with or without the addition of a teaspoon of sunflower pith fibers (0.3) for a comparison test.
The product containing sunflower pith fibers expanded to a size 10%-15% greater than that of the product containing no sunflower pith fibers. Heat conductivity was higher and cooking time was shorter in the former case than in the latter case. All food taste testers (6 persons) evaluated the product containing sunflower pith fibers as providing mouthfeel such as wetness. Three out of the six food taste testers evaluated the product containing sunflower pith fibers as providing a sweeter taste than that of the product containing no sunflower pith fibers.
Ganache was made with chocolate (100), cream (80), and starch syrup (30) with or without the addition of sunflower pith fibers (0.5) for comparison.
As a result, the product containing sunflower pith fibers was superior to the product containing no sunflower pith fibers in terms of the ease of mixing and reduction of cooking time. All food taste testers (6 persons) evaluated the product containing sunflower pith fibers as providing an overall melt-in-the-mouth texture, uniformity, and improved sweetness.
In the case of chocolate production, chocolate is required to have a constant and uniform taste. Also, the all food taste testers (6 persons) evaluated sunflower pith fibers as having effects of capsulating oil and moisture and increasing dispersibility to allow capsulated flavor components to be released in the mouth for enhancement of a delicious taste.
In general, it is thought to be difficult to prepare processed chicken breast without the use of polymeric phosphate as a binder, which is harmful to the human body. Here, chicken sausages were produced with the compositions containing chicken breast (100% and 50%) and sunflower pith fibers shown in Table 3 below. As a result, the obtained chicken sausages all had firmness and elasticity.
Even after they were boiled at 120° C. for 4 minutes for retort sterilization, the obtained sausages maintained a sufficiently appropriate firmness and elasticity; that is to say, the sausages had desirable mouthfeel.
Accordingly, it was confirmed that the use of sunflower pith fibers allowed establishing the period before the date of minimum durability as 6 months or longer than for that of phosphate-free sausages which has the period before the date of minimum durability as usually short (2 weeks to 1 month). This is probably because thermal resistance (melting point: 230° C.) of cellulose contained as a main ingredient in the ground sunflower pith fibers was effective for suppressing the thermal denaturation of included protein. Meanwhile, in the case of sausages processed with phosphate having binding capacity, thermal denaturation of the protein took place during the retort process, which caused the sausages to become as soft as commercially available canned sausages and to have reduced elasticity and a poor texture.
Retort-processed 100% chicken breast sausages were compared with JAS-certified sausages for texture measurement at the Association of Meat Science & Technology Institute.
Samples were made by cutting sausages in round slices with a thickness of 1 cm. The samples were left to stand still for 1 hour at room temperature (22° C.) before measurement. Measurement was conducted by the two-bite method, in which a load is applied to each sample two times. Two types of plungers were used. A plunger having a cross sectional area (7.1 cm2) larger than the sausage cross sectional area was used for applying a load to press the entire surface of the sausage sample. Meanwhile, a plunger having a cross sectional area (0.2 cm2) smaller than the sausage cross sectional area was used for partially applying a load to the surface of the sausage sample. Other measurement conditions were as follows: bite speed: 2 mm/sec; and clearance: 5 mm.
As control samples, JAS-certified sausages were subjected to measurement in the above manner.
The term “adhesiveness” used herein refers to adhesion of a food inside the oral cavity. The term “cohesion” used herein refers to the internal binding strength of a food. The term “chewiness” refers to energy required to chew a food to an extent such that the food can be swallowed. The term “elasticity” used herein refers to a property of a food whether it is restored to its original shape after deformation caused by an external force when the external force is released.
The results shown in Table 4 suggest the following 1 to 3.
1. In cases in which a load was applied to the entire surface of a sausage sample (plunger area: 7.1 cm2), the chicken breast sausages were found to have firmness and chewiness superior to those of the JAS-certified sausages. The cohesion and elasticity of the former were comparable to those of the latter.
2. In cases in which a load was partially applied to the surface of a sausage sample (plunger area: 0.2 cm2), the chicken breast sausages were found to have firmness and chewiness superior to those of the JAS-certified sausages. The adhesiveness of the former was weaker than that of the latter, while the elasticity of the former was comparable to that of the latter.
3. Accordingly, it is considered that the above chicken breast sausages have a sausage texture. As a result of a comparison of the chicken breast sausages with the JAS-certified sausages, it is considered that the chicken breast sausages have a firm texture when they are classified as general fine-cut sausages.
The three panelists judged that the chicken breast sausages had a normal appearance (color, shape) and favorable firmness as mouthfeel but did not have the unpleasant odor specific to chicken. Regarding the taste, the three panelists perceived a moderate salty taste.
Accordingly, it was confirmed that when sunflower pith fibers are added according to the present invention, safe (healthy) sausages having adequate firmness and excellent elasticity can be produced, and the period before the date of minimum durability can be extended.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/JP13/67239 | 6/24/2013 | WO | 00 |
