JP2002281942A - Texture-improving agent both for processed meat article and processed fish article - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a texture-improving agent both for processed meat articles and processed fish articles, which can simply be added at a low cost, gives highly excellent new soft and juicy textures, hardly causes the separation of water, even when subjected to freezing and thawing cycles, can prevent the contraction and gravy ooze of the processed article in a heating process, and can consequently largely improve yields in all production processes. SOLUTION: This texture-improving agent both for the processed meat articles and the processed fish articles is characterized by containing an alginate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a warm state immediately after cooking, a cooled state, a state of reheating including a range treatment after cooling, a state of reheating including a range processing after freezing, and a state after freezing and thawing. Excellent in softness and juicy feeling in various conditions such as reheating including microwave treatment, and extremely little water separation even when exposed to freezing and thawing cycles. The present invention relates to a texture-improving agent that can be prevented, and as a result, can significantly improve the yield in all manufacturing processes, and a processed meat and fish meat food using the same.

[0002]

2. Description of the Related Art A hamburger, hamburger patties, meatballs, wieners, meatballs such as meatballs, hampan, chikuwa, kamaboko, sausages, and other side ingredients that are mixed with minced meat or fish meat and other auxiliary ingredients are heated so that the gravy flows out when heated. As a result, the yield decreases, and as a result, the texture becomes hard and the texture such as softness and juicy feeling deteriorates. Also,
Gyoza, Shumai, Chinese buns, spring rolls, etc. In the case of minced and other adjunct ingredients or prepared foods that are fried with a batter on the ingredients themselves, not only does the outflow of gravy, lowering of the yield and deterioration of the texture occur, but also from the ingredients and sponge. The transfer of water or gravy to the skin or clothing occurs during production, during storage after production, or during chilled storage, after freezing-thawing, or during reheating at the storefront or at home, and the quality of the contents deteriorates, The outer skin and clothing often become sticky and crispy, resulting in further deterioration of the texture. Such a phenomenon not only lowers the commercial value but also causes a large industrial loss due to a lower yield.

[0003] Furthermore, chicken breast meat is less fat and harder than chicken thigh meat. Therefore, when processed into fried chicken or fried chicken, the chicken breast meat has a poor texture and lacks a juicy feeling. There is a problem that the texture and taste are clearly inferior to those obtained by processing peach meat. For this reason, it is desired to establish a technique that can bring the texture and juicy feel of chicken breast meat closer to a soft and juicy one like chicken leg.

In order to solve these problems, conventionally,
Polysaccharides, vegetable protein, skim milk powder, egg white, celluloses,
Methods such as adding starch alone or in combination to processed products, etc. have been tried, but none of these methods are satisfactory in terms of preventing meat juice outflow, improving yield, improving texture, etc. In many cases, emulsification was required in advance and the cost was too high to be practical.

[0005]

Accordingly, the present invention is low in cost, can be easily added, has an unprecedented softness and juicy feeling, and is exposed to a freeze / thaw cycle. Texture improver which can prevent shrinkage and outflow of meat juice in the heating process, and as a result, can greatly improve the yield in all manufacturing processes, and animal meat and fish meat processing using it The purpose is to provide food.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve these problems. As a result, when kneading or immersing the raw meat, the alginate ester or the alginate ester and the polysaccharide, fiber, etc. Combined with one or more of sugar alcohols, starches, proteins, dairy products, calcium agents, alkali agents, pH adjusters, emulsifiers, enzymes and other food materials It has been found that the above problem can be solved by using a mixture, and the present invention has been completed.

That is, the present invention provides a texture improving agent for processed meat and fish meat, which contains an alginate ester. Texture improver of the present invention, polysaccharides, fibers, sugar alcohols, starches, proteins,
It may contain one or more of dairy products, calcium agents, alkali agents, pH adjusters, emulsifiers, enzymes, and other food materials.

[0008] The present invention also provides processed meat and fish products characterized by containing the above-mentioned texture improver. The present invention is particularly applicable to side dishes or side dishes using meat and edible fish meat, and can be preferably applied to room temperature products, chilled products, frozen products, thawed products or reheated products, specifically, hamburgers. , Hamburger patties, meatballs,
Wiener, Tsukune, Hanpan, Chikuwa, Kamaboko, Sausage, Gyoza, Shumai, Chinese Bun, Spring Roll, Fried Chicken, Chicken Nugget, Menchikatsu, Tonkatsu,
It can be preferably applied to fried white fish or squid fritters.

The processed meat and fish meat products of the present invention preferably contain 0.01% by weight or more, more preferably 0.01 to 50.0% by weight, of the above-mentioned texture modifier. More preferably, it is contained in an amount of 0.10 to 10.0% by weight.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the following, details of the texture modifier according to the present invention and a method of using it for processed meat and fish meat products,
And the manufacturing method will be described.

The texture improver of the present invention uses an alginate ester as an essential component. The “alginate” as used herein is a compound having a structure in which at least a part of the carboxyl group constituting alginic acid is converted to an ester. The degree of esterification of the alginic acid ester is not particularly limited. Preferred alginate esters include propylene glycol alginate.

The average molecular weight and molecular weight distribution of the alginate used in the present invention are not particularly limited, but the viscosity of a 1% solution at 20 ° C. (measured with a B-type viscometer) is 1 to 1,0.
00 mPa · s can be preferably used.
Those having 0 to 600 mPa · s can be more preferably used. The kind, raw material and production method of the alginate used in the present invention are not particularly limited. Therefore,
The alginic acids used in the present invention may be derived from natural products or may be obtained by synthesis.

The alginic acid ester can be easily obtained by esterifying alginic acid according to a known method. High molecular alginic acid is abundantly contained between cells of brown algae. Therefore, after washing brown algae with, for example, diluted sulfuric acid, extracting with a sodium carbonate solution,
By using the method of precipitating with sulfuric acid, high molecular alginic acid can be obtained. The high molecular alginic acid thus obtained can be easily reduced in molecular weight by using any of known methods. For example, a method of reacting an enzyme with high molecular alginic acid, a method of reacting sodium hypochlorite, hydrogen peroxide, and the like,
Low molecular weight alginic acid can be prepared by a method of thermal decomposition, a method of pressure decomposition, and the like. Alginic acid esters can be obtained by subjecting alginic acid obtained by these methods to an esterification reaction according to a conventional method.

The ratio and sequence of β-D-mannuronic acid and α-L-guluronic acid constituting the alginic acid ester used in the present invention are not particularly limited. Therefore, β-D-
A block containing only mannuronic acid, a block containing only α-L-guluronic acid, a block having both blocks mixed with each other, or a block containing any one or two of them may be used. May be used.

Particularly preferred as the alginic acid ester used in the texture modifier of the present invention is natural alginic acid obtained by obtaining alginic acid present in seaweed belonging to brown algae and chemically treating the resulting alginic acid with propylene oxide. It is a propylene glycol ester of alginic acid derived from it.
The texture modifier of the present invention may contain one type of alginate ester or may contain a plurality of types of alginate esters. The alginate ester used in the present invention may have a functional group or a crosslinked structure as long as the desired effect is not excessively inhibited.

The texture improving agent of the present invention is not particularly limited as long as it contains an alginate ester, as long as it does not excessively inhibit the desired effect. For example, polysaccharides, fibers, sugar alcohols, starches, proteins, dairy products, calcium agents, alkali agents, pH adjusters, emulsifiers, enzymes, and other food materials Alternatively, two or more kinds may be included.

In the present invention, natural gums and processed products thereof can be widely used as polysaccharides. For example,
Alginic acid, alginate, hyaluronic acid, carrageenan, mannan, pectin, pullulan, locust bean gum, xanthan gum, guar gum, agar, cassia gum, curdlan, tamarind gum, arabic gum, tragacanth gum, phaserelan, gellan gum, psyllium gum, karaya gum, chitin, One or two or more substances derived from seaweeds such as chitosan, seeds, resins, and microorganisms, or substances obtained by processing the same can be used. However, polysaccharides that can be used in the present invention are not limited to these specific examples.

In the present invention, indigestible or indigestible carbohydrates can be widely used as fibers. For example, cellulose, hemicellulose, microcrystalline cellulose,
One or more substances derived from plants, animals, microorganisms, or processed substances thereof, such as methylcellulose and carboxymethylcellulose, can be used. However,
The fibers that can be used in the present invention are not limited to these specific examples.

In the present invention, as the sugar alcohols, those in which a reducing group of a sugar having a reducing group is reduced to an alcohol group can be widely used. For example, one or more substances derived from plants, animals, and microorganisms, or substances obtained by processing the same, such as maltitol, sorbitol, reduced palatinose, erythritol, lactitol, and reduced xylo-oligosaccharide can be used. However, sugar alcohols that can be used in the present invention are not limited to these specific examples.

In the present invention, as starches, natural starch commonly used in foods and processed starch obtained by processing the same can be widely used. Examples of the natural starch include waxy corn starch, potato starch, tapioca starch, sago starch, high amylose corn starch, and mung bean starch. Examples of the modified starch include modified starches of a commercially available type, for example, bleached starch, soluble starch, crosslinked starch, esterified starch, etherified starch, esterified crosslinked starch, and etherified crosslinked starch. These can be used alone or in combination of two or more. However, starches that can be used in the present invention are not limited to these specific examples.

In the present invention, proteins commonly used in foods can be widely used as proteins. For example, one or more of plant, animal, microbial-derived substances or substances obtained by processing the same, such as soy protein, wheat protein, active gluten, egg white, egg yolk, gelatin, collagen, plasma, and blood protein, are used. be able to.
However, proteins that can be used in the present invention are not limited to these specific examples.

In the present invention, milk-related products such as milk and partially purified or processed products thereof can be widely used as dairy products. For example, use of one or more of dairy-derived substances such as skim milk powder, low-fat milk powder, whey protein, casein, sodium caseinate, acid casein, rennet casein, lactalbumin, or processed substances thereof Can be. However, the dairy products that can be used in the present invention are not limited to these specific examples.

In the present invention, as the calcium agent, natural calcium and those processed by firing or the like can be widely used. For example, one or more of natural or synthetic products such as calcined calcium, calcium chloride, calcium lactate, calcium carbonate, calcium hydroxide, and calcium phosphate, or substances obtained by processing them can be used. However, calcium agents that can be used in the present invention are not limited to these specific examples.

In the present invention, phosphoric acids and sodium salts often used in food processing can be widely used as alkaline agents. For example, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, sodium tripolyphosphate, potassium pyrophosphate, sodium hexametaphosphate, sodium metaphosphate, potassium metaphosphate, sodium hydrogen carbonate, carbonate One or more commonly used alkaline agents such as sodium, potassium bicarbonate, potassium carbonate and ammonium bicarbonate can be used. However, the alkaline agents that can be used in the present invention are not limited to these specific examples.

In the present invention, acids often used in food processing can be widely used as pH adjusters.
For example, one or more commonly used pH adjusters such as hydrochloric acid, acetic acid, lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, ascorbic acid, acidic pyrophosphoric acid and salts thereof are used. Can be used. However, the pH adjusting agents that can be used in the present invention are not limited to these specific examples.

In the present invention, natural or synthetic emulsifiers often used in food processing can be widely used as emulsifiers. For example, one or more commonly used emulsifier substances such as egg white, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, and glycerin fatty acid ester can be used. However, emulsifiers that can be used in the present invention are not limited to these specific examples.

In the present invention, enzymes often used in food processing can be widely used as enzymes. For example, one or more commonly used enzymes such as amylase, invertase, catalase, cellulase, papain, protease, pectinase, lysozyme, lipase, trypsin, pancreatin, bromelain, pepsin, peptidase, and actidinin are used. be able to. However, the enzymes that can be used in the present invention are not limited to these specific examples.

In addition to the above components, the texture modifier of the present invention can be generally used in foods such as salts, spices, coloring agents, sweeteners, sourness, and preparation agents as food materials. One or more of all food-related substances can be used.

The texture modifier of the present invention can be widely applied to meat storage and processed fish meat products. The types of processed meat and processed fish meat to be applied are not particularly limited, but the following processed products can be exemplified as preferred examples.

(1) The texture improving agent of the present invention is a prepared food product prepared by mixing minced meat or fish meat and other auxiliary ingredients, such as hamburger, hamburger patties, meatballs, wieners, tsukune, hampan, chikuwa, kamaboko and sausage. Can be preferably applied. The use of the texture modifier of the present invention can prevent shrinkage and outflow of meat juice in the heating step in producing them, and as a result, the yield can be significantly improved, and the texture can be improved and the softness can be improved. You can get a juicy product. Furthermore, it is possible to prevent water separation due to a chilled state or a freeze-thaw cycle at the storefront or home during the manufacturing process, during storage, during distribution, at the storefront or at home, and also during shrinkage or gravy spillage occurring during reheating at the storefront or home. Can be prevented, and as a result, the yield is greatly improved, and a soft and juicy texture can be maintained. Furthermore, as a result of these, a warm state immediately after cooking, a cooled state, a state of reheating including range processing after cooling, a state of reheating including range processing after freezing, and a range processing after freezing-thawing. In any state, including a reheated state, including a reheated state, it is possible to eat a product having an extremely soft and juicy feeling and an improved yield.

(2) The texture-improving agent of the present invention can be preferably applied to a side dish prepared by wrapping a mixture of minced livestock meat or fish meat and other auxiliary materials such as gyoza, shumai, chinese bun, spring rolls and other auxiliary materials. . The use of the texture improver of the present invention can prevent shrinkage of the ingredients and outflow of gravy in the heating step during the production thereof, reduce the transfer of moisture to the wrapping skin, and as a result, Yield is greatly improved, and a product having a soft and juicy texture and a very good texture as a whole can be obtained without stickiness because the skin also has a small moisture transfer. Furthermore, during the manufacturing process, during storage, during distribution, it is possible to prevent water separation due to a chilled state or a freeze-thaw cycle at a storefront or at home, and shrinkage of tools that occurs during reheating at a storefront or at home. It can prevent gravy spillage and reduce the transfer of moisture to the wrapping skin, resulting in a great improvement in the yield of the ingredients, a soft and juicy texture, and the skin has less moisture transfer A product having a very good overall texture can be obtained without stickiness. Furthermore, as a result of these, a warm state immediately after cooking, a cooled state, a state of reheating including range processing after cooling, a state of reheating including range processing after freezing, and a range processing after freezing-thawing. In all conditions, including reheated conditions, the softness and juicy feeling of the ingredients are extremely excellent, the yield is greatly improved, and the skin is less sticky due to less moisture transfer, so the overall texture is not sticky You can eat very good products.

(3) The texture-improving agent of the present invention is obtained by mixing minced meat or fish meat such as fried chicken, chicken nuggets, menchikatsu, tonkatsu, fried white fish, and squid fritters, and the raw material itself. It can be preferably applied to prepared foods fried with. The use of the texture improver of the present invention can prevent shrinkage of the sponge seeds and the outflow of meat juice in the heating step during the production thereof, and reduce the transfer of moisture to the wrapping clothes. A product that has greatly improved seed yield, has a soft and juicy texture, and has a very good overall texture without losing crispness due to less moisture transfer in clothes. be able to. Furthermore, during the manufacturing process, during storage, during distribution, it is possible to prevent water separation due to a chilled state or a freeze-thaw cycle at a storefront or at home,
In addition, shrinkage of sponge and meat juice flowing out during reheating at the storefront or at home can be prevented, moisture transfer to the wrapping clothes is reduced, and as a result, the yield of the tool is greatly improved, and It has a soft and juicy texture, and the garment has less moisture transfer, so the crispness is not lost,
It is possible to obtain a product having a very good texture as a whole. Furthermore, as a result of these, while warming immediately after cooking, after cooling, re-cooling including re-heating including microwave processing after cooling, re-heating including re-heating including freezing, followed by freezing- In any state after reheating including treatment, medium softness and juicy feeling are very excellent, and the yield is greatly improved,
In addition, since the clothes also have a low moisture transfer, the crispy feeling is not lost, and it is possible to eat a product having a very good overall texture.

The method for adding the texture modifier of the present invention in the production process of these processed meat and fish products is not particularly limited. For example, the texture modifier can be added directly to the raw meat as a powder, or can be added after being made into an aqueous solution or paste. In addition, materials that are to be finally contained in the target product such as the above-mentioned texture improver, such as ties and vegetables of auxiliary ingredients, seasoning powder, seasoning liquid, powdered flour, batter mix powder, batter liquid, bread crumbs, breader, and added water May be added after mixing.

As a method of addition, the texture modifier is mixed as powder or after adding water, sprinkled,
Use by dusting, rubbing, pickling, or pouring. Further, the raw material or the auxiliary raw material may be immersed in an aqueous solution or paste containing the texture improving agent, or may be injected into the raw material or the auxiliary raw material. Further, the step to be added may be any step in the raw meat raw material, even after the addition of the auxiliary raw material, after the steaming step, after the forming step, or after the heating step, but preferably in the raw raw material or the auxiliary raw material. The effect is most easily exhibited before and after the addition.

Although not wishing to be bound by any theory, it is believed that the above effects of the texture modifier of the present invention are due to the following effects of alginic acid esters. Alginate esters are characterized in that they are easily dissolved in cold water, hardly lose viscosity even when heated, and have strong hydration power, that is, water retention ability in a wide temperature range. This is because alginate esters have a strong hydration power at lower temperatures than other polysaccharides that must be heated, such as carrageenan, locust bean gum, agar, gelatin, etc. This is considered to be one of the points that are advantageous as a texture improver capable of improving, preventing water separation, preventing juice outflow, and improving yield. However, this is a feature found in many other polysaccharides such as sodium alginate, xanthan gum, gum arabic. Therefore, it is believed that the major feature of the alginate ester as an texture improver that can improve the texture, prevent water separation, prevent the outflow of meat juice, and improve the yield of processed meat and fish meat products lies in the ester portion of the alginate ester. Can be This ester portion is an ester of propylene glycol as described above, and exhibits properties as a hydrophobic group. For this reason, in the alginic acid ester, since a hydrophilic group having strong hydration power and a hydrophobic group of the ester part coexist in the molecule, the alginic acid ester also exhibits an action as an emulsifier and an interaction with a protein in food.

Among the unique properties that characterize these alginate esters, improved texture of processed meat and fish meat products,
The second point that is advantageous as a texture improver capable of preventing water separation, preventing outflow of gravy, and improving the yield is the interaction with protein. Although this protein reactivity is also found in some polysaccharides such as carrageenan, it is extremely rare as a naturally derived polysaccharide having the property of strong hydration at the same time. It is a very good texture improver that can improve the texture of processed meat and fish meat products, prevent water separation, prevent the outflow of meat juice, and improve the yield compared to other polysaccharides, and is considered to be the principle of the present invention. .

[0037]

The present invention will be described more specifically below with reference to examples. Materials, procedures, proportions, as shown in the following examples
Operations and the like can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the following specific examples. In the following examples, as the alginate ester, an alginate ester having a viscosity of 10 to 600 mPa · s measured by a B-type viscometer (Duck Lloyd manufactured by Kibun Food Chemifa Corporation) was used.

Example 1 Hamburger Minced meat (cow: pig = 7: 3) 57.9 parts by weight, onion 21.1 parts by weight chopped with a food cutter, raw bread crumbs 1
0.5 parts by weight, 6.3 parts by weight of egg, 0.1 part by weight of black pepper, 0.8 part by weight of salt, 0.1 part by weight of nutmeg, water 3.
After mixing 2 parts by weight with an SK mixer for 3 minutes, any one of alginate, sodium alginate, κ-carrageenan, ι-carrageenan, and microcrystalline cellulose is added.
0.5 parts by weight of seeds, or skim milk powder, potato starch,
2.0 parts by weight of any one of the soybean proteins was added, mixed well, 100 g each was molded into an oval mold, and then frozen at -15 ° C. In the frying pan this frozen hamburger,
The two sides were cooked on high heat for a total of 2 minutes. On the other hand, among the above-mentioned hamburger production methods, those to which no additives below the alginate ester were added were prepared and cooked similarly as a control. For these, the weight yield and the texture by a sensory test were examined. The texture was 5 hours after heating.
Inspection was also performed on a sample processed in a 00 W microwave oven for one minute. Table 1 shows the results.

In the examples of the present specification, the weight yield was calculated from the following formula based on the weight of the unheated raw meat and the auxiliary raw material and the weight of the edible product after heating. In the case of Examples 2 and 3, the weight is determined by the weight of the middle ingredient or the middle species. If the yield is higher than that of the control group, it means that less moisture is transferred to the skin or clothing.

[0040]

(Equation 1)

For sensory tests, the products were trained by trained panels (7 in Example 1, 4 in Example 2, 5 in Example 3, 6 in Example 4, and 5 in Example 5). The softness, the juicy feeling, and the palatability were evaluated as being + and evaluated on a 7-point scale from -3 to +3. In each case, a favorable texture was evaluated as +. In addition, immediately after heating and after cooling for several hours at room temperature, those which were kept cooled or subjected to microwave treatment were also appropriately examined.

[0042]

[Table 1]

Example 2 Gyoza 37.5 parts by weight minced pork, 34.0 parts by weight of boiled cabbage chopped by a food cutter, 18.8 parts by weight of leek chopped by a food cutter, 3.0 parts by weight of sesame oil, 5. 7 parts by weight and garlic paste 1.0 part by weight
Mix for 3 minutes with K mixer. Separately, 11 parts by weight of alginic acid ester, 13 parts by weight of carrageenan, 3 parts by weight of calcium carbonate, 6 parts by weight of citric acid, modified starch 67
A texture improving agent consisting of parts by weight was prepared.

To 100 parts by weight of the mixture prepared by the SK mixer, 1.0 or 1.5 parts by weight of a texture modifier was added, and the mixture was mixed well. This was wrapped in a commercially available gyoza skin, heated for 6.5 minutes in a low-temperature steamer, and then stored frozen at -15 ° C. After thawing this frozen gyoza in a refrigerator at 0-5 ° C for more than one night,
It was cooked again for 30 minutes in a steamer with low heat. on the other hand,
Among the above-mentioned methods for producing gyoza, those without a texture modifier mainly comprising alginic acid esters were similarly produced and cooked as a control. For these, the weight yield of the ingredients and the texture by sensory tests were examined. Table 2 shows the results.

[0045]

[Table 2]

Example 3 Chicken nugget Minced breast meat 96.7 parts by weight, potato starch 1.9
Parts by weight and 1.4 parts by weight of the seasoning powder were mixed with an SK mixer for 3 minutes. Separately, 40.0 parts by weight of alginate, 15.0 parts by weight of sorbitol, and 45.0 parts of modified starch.
An alginate ester texture improver consisting of parts by weight and a sodium polyphosphate texture improver consisting of 70 parts by weight of sodium polyphosphate and 30 parts by weight of sodium hexametaphosphate were prepared.

To 100 parts by weight of the mixture prepared by the SK mixer, 0.5 part by weight of a texture modifier was added and mixed well. The mixture was subdivided into 18 g portions, and heated for 1 minute with a high-temperature steamer. After cooling this at room temperature, it was ground with flour, and 90.1 parts by weight of flour and waxy starch 9.
A batter mix powder consisting of 0 parts by weight and 0.9 parts by weight of baking powder is added together with 1.35 times the amount of water to 10 parts.
The mixture was dissolved and mixed at 00 rpm for 5 minutes, immersed in a batter solution aged for 10 minutes, and then fried at 175 ° C. for 50 seconds.
Put the chicken nuggets after this primary fry at -15 ° C
And stored frozen. This frozen chicken nugget was fried again at 175 ° C. for 5 minutes and cooked. On the other hand, among the above-mentioned chicken nugget production methods, those without the texture modifier were similarly produced and cooked. For these, the weight yield and the texture by a sensory test were examined. The texture was examined immediately after cooking and 5 hours after cooking, after reheating for 1 minute in a 500 W microwave oven. Table 3 shows the results.

[0048]

[Table 3]

Example 4 An alginate texture improving agent comprising 19 parts by weight of the fried alginate, 16 parts by weight of sorbitol, and 65 parts by weight of modified starch was prepared. 1.5-2.5 pieces
g of raw octopus is added to an aqueous solution containing 3.3% by weight of a commercially available polyphosphoric acid preparation (manufactured by Organo) or an aqueous solution containing 1.1% by weight of the alginate ester texture modifier.
Stir for 4 minutes, and 4 of them are mixed with 8 commercially available peeled tea beans and 800 g of commercially available batter mix powder in the same amount of water.
The mixture was thoroughly entangled with 10 g of the batter solution stirred and dissolved for 3 minutes at pm, and the mixture was fried at 170 ° C. for 1 minute and 15 seconds.
The fries were stored frozen at -15 ° C. The frozen fly was cooked for 1 minute and 10 seconds in a 500 W microwave oven. On the other hand, among the above-mentioned methods for producing fries, those treated with an aqueous solution not containing an alginate ester texture modifier or a polyphosphoric acid preparation were similarly produced and cooked as a control. For these, the weight yield and the texture by a sensory test were examined. Table 4 shows the results.

[0050]

[Table 4]

Example 5 Fried chicken of chicken breast meat 0.5% by weight of alginate or 3.0% by weight of trisodium citrate was added, 25.0% by weight of sake, 25.0% by weight of soy sauce, and the balance water The chicken breast meat cut to about 45 g was immersed in the soaked solution consisting of for 30 minutes, cut into pieces and cut. This was added to a batter solution (82.0% by weight of soft flour, 10.0% by weight of waxy starch, 2.0% by weight of spice, 5.0% by weight of salt, 1.0% of seasoning).
(Battery mix powder comprising 1.5% by weight of water and stirred at 1,000 rpm for 5 minutes) and fried at 165 ° C. for 5 minutes. The fried chicken breast fried chicken was frozen and stored at -15 ° C. Add the frozen chicken breast fried chicken for 1
The food was cooked in a microwave oven of 500 W for 1 minute and 10 seconds. On the other hand, in the above-mentioned method for producing chicken breast fried chicken, 25.0% by weight of alginic acid ester was used in order to obtain a synergistic effect or an improved dispersibility in the pickling liquid.
60.0% by weight of trisodium citrate, sorbitol 1
It was similarly prepared and cooked using 2.0% by weight of a texture modifier mainly composed of 5.0% by weight of alginate. In addition, those treated with the immersion liquid which did not contain the above-mentioned single stabilizer or the texture modifier mainly composed of alginic acid ester were prepared and cooked similarly as a control. For these, the weight yield, which is the ratio between the raw material and the fried food, and the texture by a sensory test in the case of microwave treatment were examined. The results are shown in the table below.

[0052]

[Table 5]

In addition to the above examples, a number of meat and processed meat products such as meatballs, spring rolls, hamburger patties, and fried white fish were also examined. In each case, alginic acid ester and its main ingredients were used. Texture improver to improve texture, prevent water separation,
It was possible to prevent the juice from flowing out and improve the yield.

[0054]

The texture-improving agent of the present invention is very excellent in improving the texture of processed meat and fish meat products, preventing water separation, preventing juice from flowing out, and improving the yield. Therefore, hamburgers, dumplings, chicken nuggets, fried octopus, fried chicken breast meat and the like produced using the texture improving agent of the present invention are soft and full of juicy feeling,
In addition, since the outflow of gravy is suppressed, the yield is very high, and it is very valuable as a product.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/48 A23L 1/48 F term (Reference) 4B034 LB01 LB02 LB04 LC05 LK05 LK14 LK16 LK20 LK34 LK36 4B036 LF11 LF13 LH05 LH11 LH37 LH38 4B042 AC05 AD03 AD18 AD20 AD21 AH01 AK02 AK05 AK09

Claims (7)

[Claims] 1. A texture improving agent for processed animal meat and fish meat, comprising an alginate ester. 2. One or two of polysaccharides, fibers, sugar alcohols, starches, proteins, dairy products, calcium agents, alkali agents, pH adjusters, emulsifiers, and enzymes. The texture improver according to claim 1, further comprising: 3. A processed animal meat or fish meat comprising the texture improver according to claim 1 or 2. 4. The food according to claim 3, which is a side dish or a side dish using meat and edible fish meat, which is a room temperature product, a chilled product, a frozen product, a thawed product, or a reheated product. 5. A hamburger, hamburger patty, meatball, wiener, tsukune, hampan, chikuwa, kamaboko, sausage, dumpling, shumai, chinese bun, spring roll, fried chicken, chicken nugget, menchikatsu, tonkatsu, fried white fish or squid fritter The food of claim 3. 6. The food according to claim 3, comprising 0.01% by weight or more of the texture improver. 7. The food according to claim 6, comprising 0.10 to 10.0% by weight of the texture modifier.