200402269 ⑴ 玫、發明說明 【發明所屬之技術領域】 本發明係關於畜肉、魚貝類等肉類用改良劑與使用該 肉類用改良劑的品質改良之肉類加工食品的製造方法。更 詳細而言’可抑制因蒸、烤、煎等加熱步驟或、保存時所 產生的口感的硬化、味道的劣化之效果，及可防止收率的 降低之效果’常溫至冷藏或冷凍保下經2 4小時以上保存後 ，與過去技術相比品質劣化較少，且可保持柔軟感、多汁 感、纖維感爲目的之畜肉及魚貝類等肉類用改良劑及使用 肉類用改良劑之肉加工食品的製造方法。 【先前技術】 牛·豬·雞等的鳥獸肉及淡·海水魚或貝類等魚貝類 之肉類加工食品，以柔軟且多汁的食感之美味爲佳。然而 ，現狀爲無法得到令人滿足的食感·食味的肉類加工食品 。這些加工食品的大部分於便利商店或超市被販賣。於便 利商店或超市所販賣的肉類或魚貝類加工製品’主要由中 央廚房進行前處理之大量調理步驟。該調理時的加熱步驟 (蒸、烤、煎等）下時因流失肉類及魚貝類中的美味的肉 汁（油脂+味道）’得到較硬且無多汁及柔軟感的味道差 之肉類。 又，於現狀由中央廚房等運輸至賣場時’因已過可噜 到美味之時間，故會降低口感及口味’這些成爲要改善的 課題。 -6 - (2) (2)200402269 對於如此畜肉或魚貝類加工食品等因經時間後具有多 汁及柔軟感的美味口感、口味等品質的防止劣化對策已多 次被討論。已知例如（1 )單獨或組合鹼製劑（磷酸鹽類 、碳酸鹽類）等之改質方法（特開平4 - 3 6 1 6 7號、特開平 1 1 - 2 0 8 2 3號、專利第2 5 6 8 9 4 6號）、（2 )經酵素製劑（蛋 白質分解酵素等）之改質方法（特開平5 -2 7 6 8 9 9號、特開 平5 -284944號）、（3 )配合乳化劑（特開平8-27 6074號 )、及（4 )利用組合這.些方法的各特性而發揮其效果之 方法。然而，任一種皆無法得到充分的口感及口味之改質 效果。使用（1 )的鹼製劑的方法雖具有提高多汁與高收 率效果’但有體內鈣質經磷酸鹽排出之問題，且經過一段 時間後□感會變硬品質會下降、或會產生異味（主要爲苦 # ' ®味），對於（2 )因難以確保酵素製劑的安定性及 添加量範圍狹窄，使得品質不安定，且經過一段時間後會 有肉質會變硬而品質會劣化之問題。又，（3 )的乳化劑 医I塗佈於肉質表面故經調理時會有缺乏柔軟感之問題。作 胃（4)的例子，可舉出含有鹼金屬鹽化合物與鹼金屬碳 酸鹽及/或鹼金屬烴鹽之肉類用改良劑（特開平10-3 70923 號）。確認該添加效果時，被認爲口感及口味隨著時間劣 化’完成時的性質（肉的口感與口味之平衡感）不佳，且 多汁感與肉的柔軟會下降。如上述發生於多數的先前技術 中’雖與無處理者比較下具有其效果，但更被要求做到對 於提升口味與口感的改質效果之優良材料、或有效率地的 改質方法。 -7 - (3) 200402269 【發明內容】 本發明係以不使用有鈣溶出問題之憐 良劑爲開發目的’提供一種將該肉類用改 畜肉、魚肉等肉類時，不會產生加熱步驟 多汁感的下降、效率的下降、及不會產生 別爲至少於加熱調理後24小時之常溫至冷 時口味亦優良的肉類加工食品爲目的。其 指並非其他調味料所調製出的味道，係糸至 本身做處理後，可保持肉類本身的風味、 味。 本發明欲達到上述目的經詳細重複硏 去使用的食鹽，僅使用燒鹽即可提高5〜 別對於口味得到顯著改善效果。又，發現 鹽的鎂所得者，更以此爲基準，配合適量 醚化之化工澱粉、及有機酸鹽之改質劑， 其他調味液等溶液中經溶解或分散後，經 漬、滾筒、噴射等前處理步驟後，以蒸、 驟、或冷凍等保存後加熱步驟後，比先前 的改善肉類加工製品之口味，即，發現不 時的苦味、澀味，又收率亦比過去方法更 效¥寺驚人效果而完成本發明。 即’本發明係爲提供一種肉類用改良 1重量份的含有對氯化鈉而言爲0.025〜〇 酸鹽的肉類用改 良劑添加處理於 時的口感柔軟、 口味的劣化，特 藏或冷凍下保存 中所謂口味，意 本發明的改良劑 口感等綜合之美 究結果，取代過 1 〇 %的收率，特 該效果爲含於燒 的糖醇、酯化或 可添加於單獨或 過一定時間的浸 烤、煎等加熱步 方法更能有效果 會發生使用鹼劑 高，且提高作業 劑，其特徵爲對 • 7重量％的鎂之 (4) 200402269 1·◦〜2.5重量份 燒鹽而··，含有2 · 5〜5.5重量份的糖酵、 1 · 3重量份的有機 其他調味料同時 的酯化或/及醚化的澱粉衍生物、及〇.3〜 酸鹽者，以及該肉類用改良劑可單獨或與 直接或溶液狀態下添加於肉類中，經浸瀆、滾筒或噴射等 處理之肉類加工食品的製造方法。 【實施方式】 以下舉出本發明的較佳態樣而更詳細說明。本發明中 所謂的肉類’即表示牛、豬、雞等鳥獸畜肉、一般所食用 的淡、海水魚、貝類等魚貝類的可食用之肉部分。又，本 發明所謂的肉類加工食品，即使用本發明肉類用改良劑之 冃1J處理後’直接保存而於食用時再加熱調理者、或前處理 後經加熱調理而提供於運送者。 所謂本發明的燒鹽，即指對氯化鈉而言含有0.0 2 5〜 0.7重量％的鎂、較佳爲0.05〜0.5重量％，並可使用作爲 食鹽者即可，特別爲經300〜600°C，較佳爲400〜550°C下 燒成者，因可提高口味、且肉類用改良劑本身的物理性質 之適用性較高故佳。該燒鹽以燒烤氯化鈉與氯化鎂的混合 物爲佳，或濃縮由海水的礦物質成分所調製的鎂與氯化鈉 一起燒烤者亦佳，氯化鈉與鎂的比率爲上述範圍內者皆含 於本發明中。對於氯化鈉而言鎂的比率若低於0·025重量 %時並無效果，若超過0.7重量％則產生苦味而不仁。 本發明的肉類用改良劑中的燒鹽之含有量爲’若未添 加賦形劑等時可調製出約1 〇〜2 0重量％者。可直接使用、 -9 - (5) (5)200402269 或以適當的賦形劑等其他調味料等進行調整，成爲適合使 用的食鹽濃度。一般而言調整爲5〜15重量％的食鹽濃度 時較容易操作。其原因爲，將其以〇·5〜10重量％添加於 原料生肉時對於肉類而曰鹽辰度成爲〇 . 〇 2 5〜1.5重量％， 作爲改良劑而言爲最適合使用的濃度。對於本發明改良劑 的肉類而言食鹽濃度爲0·025〜1.5重量％之範圍，較佳爲 0.2〜1.0重量％下使用’ 〇·〇25重量％以下則無效果，若超 過1.5重量％則會產生鹹味’會降低肉類、魚貝類加工製 品的口味而不佳。 所謂本發明的糖醇，係指1種以上適當選自由麥芽糖 水飴及寡聚糖作爲主成分之澱粉糖化物經氫化作用所得之 速原源粉糖化物。本發明肉類用改良劑中調配比率爲，對 1重量份的燒鹽而_爲2.5〜5.5重量份、較佳爲3.5〜4.5重 量份的範圍爲適當’若此範圍以下時無法達到所求的效果 ，若過多則賦予肉類加工食品不自然的甜味而不佳。 所謂本發明的澱粉之經酯化或/及醚化的激粉衍生物 ’僅可利用作爲食品或食品添加物者即可，而可適當使用 1種以上。又，澱粉衍生物以外的化工澱粉、例如糊精等 的分解物、α -源粉、直鏈源粉等部分源粉等，雖無經酸 化或/及醋化所得之源粉衍生物所示的作用，但作爲本發 明的肉類用改良劑之賦形劑使用時並無任何障礙。經醋化 或/及醚化的源粉衍生物之化工源粉的添加量，對1重量份 的燒鹽而言爲1.0〜2.5重量份即可，較佳爲1·5〜2.3重量 份。添加量爲未達1 · 0重量份時無法得到本發明的添加效 • 10 - (6) (6)200402269 果，又，添加量超過2.5重量份時，賦予肉類加工製品本 身如澱粉般的乾乾不自然的口感而不佳。 所謂本發明的有機鹽酸’可適宜選自作爲調味料、酸 味料使用的食品添加物’例如’ 1種以上適宜地選自檸檬 酸、酒石酸、福馬酸、醋酸等。本發明中以檸檬酸鹽作爲 主體的有機酸鹽爲最適合。有機酸鹽類的添加量爲，對1 重量份的燒鹽而言爲0.3〜1.3重量份，較佳爲0.5〜1.0重 量份。添加量未達〇 · 3重量份時，無法得到本發明的添加 效果，又，若添加量超過1.3重量份時會賦予肉類加工製 品本身之不自然酸味而不佳。 所謂本發明的肉類用改良劑，考慮到實際上的作業容 易性，其爲以燒鹽爲基準而調配者，經由以改良劑中的食 鹽濃度爲目的之肉類加工食品的呈味及作業方法，上述調 配比率可適當設定爲範圍內。經調配成該範圍內的改良劑 ’任一種皆可發揮本發明的效果。又，僅以不阻礙本發明 的效果者’當然可作爲賦形劑或調味劑而自由添加。 本發明的肉類改良劑之型態、使用方法雖無特別限定 ’但可舉出添加於自來水中溶解或混合、或添加前處理時 的調味用調味液等方法。此時自來水或調味液的量可由經 濟且效率的觀點來任意選定，一般爲對1重量份的肉而言 爲0.1〜1 · 5重量份爲佳。又，本發明品因含有食鹽，故於 調味液中含有食鹽時，必須充分注意到肉類加工製品的最 終食鹽濃度。又，前處理可使用浸漬、滾筒、噴射等公知 方法。浸漬的溫度、時煎等依對象的肉類種類、形狀而相 -11 - (7) (7)200402269 異，但於1〜1 〇 °C下處理3 0分鐘至24小時可由斯業者適實 選擇。 作爲本發明的肉、魚貝類品質改質劑、或使用品質己女 質劑的肉、魚貝類製品的流通型態’ （1 )以肉類用改胃 劑的型態流通。（2 )肉類用改良劑係以，生原料之畜肉 、魚貝類之肉中單獨添加或添加使用經調味的調味液，，經 浸漬 '滾筒、噴射等前處理後，經蒸、燒、煎等加熱調王里 之狀態下流通。（3 )肉類用改良劑直接單獨使用於生原、 料的畜肉、魚貝類之肉類，或添加於使用於調味的調味液 中，經浸漬、滾筒、噴射等前處理步驟後，冷藏或冷凍後 流通。組合本發明所使用的氯化物與糖醇、經醋化或/及^ 醚化的澱粉衍生物及有機酸鹽類等之混合系，可適用於& 質劣化較低之冷凍〜冷藏〜常溫的畜肉、魚貝類加工製品 〇 又，本發明的肉類用改良劑使用於肉類的前處理時， 可避免肉類、魚貝類的加熱調理所產生的口感的劣化、苦 味、澀味，可抑制離水等使品質下降之情況，且不會使收 率下降，可賦予畜肉、魚貝類等原來的口感、口味。 〔實施例〕 以下本發明藉由實驗例、及實施例做更進一步的說明 。且以下所不的「％」皆表示「重量％」。一 (實驗例1 )本發明的鎂效果 - 12 - (8) (8)200402269 對於lOOOg的去殻及頭的生蝦（25〜30g/隻），l〇〇〇g 的自來水中，溶解或分散3〇g的各（A )氯化鈉、（B )含 有98· 5g的氯化鈉與i.5g的氯化鎂6水之混合物（Mg爲0.18 % ) 、 （ C )將（B )以電爐下進行45 (TC，2小時的燒烤 者、（D )燒鹽使用市場上販賣的味之素（股）製的「瀨 戶本味燒鹽」（M g爲〇 · 1 8 % )後，進行8〜1 0 °C的1 5小時 的浸漬。作爲對照組使用過去的（E )碳酸氫鈉、及（F ) 聚磷酸鹽的三聚磷酸鈉與焦磷酸鈉1 ·· i (重量比）之混合 物（以下簡稱爲聚磷酸鹽），各3 g溶解於1 0 0 0 g的自來水 中成爲一般對肉類而言0 · 3 %的添加量，進行相同的處理步 驟。除去水分後，沾上粉衣後於1 7 0 °C下進行4分鐘的油炸 ，得到的炸蝦放入封閉式保存容器中於冷凍庫中進行24小 時的保存後，將此以微波爐（5 0 0 W，3 0秒）加溫，進行 柔軟感、多汁感、口味的官能比較評估。評估由5名的開 發擔任者進行，比無添加物（僅加自來水）有稍微良好或 稍有效者爲1點、較佳或有效果者爲2點、非常良好或效果 顯著者爲3點、未比無添加品明顯佳者爲-1點，結果如表1 所示。 200402269 Ο) [表1] 添加物 柔軟感 多汁感 口味 備註 並 • 一 (A) 0.8 0.8 0.8 —__ (B) 1.6 1.6 1.8 口味良好 (C) 1.8 2.0 2.8 口味良好 (D) 1.8 2.0 2.8 ------- 口味良好 (E) 1.6 2.8 -1.0 產生苦味、澀口未 (F) 1.6 2.8 -1.0 如表1所示，對於碳酸氫鈉、聚磷酸鹽中水分被保存 、具有多汁感的口味而言，顯然地含有氯化鈉與鍾者爲佳 ，可充分發揮販賣品燒鹽的效果。 (實施例1 )本發明的肉類用改良劑之利用例 使用味之素（股）製的「瀨戶本味燒鹽」（Mg爲〇 . i 8 % )作爲燒鹽，使用東和化成工業（股）製的「amlty MR 」作爲糖醇、松谷化學（股）製的「emaster3〇A」作爲，經 酯化的濺粉衍生物、使用檸檬酸3鈉作爲有機酸鹽調製出 表2所示的肉類用改良劑A〜D (以下簡稱爲改良劑）。同 時調製出由改良劑D中分別除去糖醇、澱粉衍生物、有機 酸鹽，並以糊精代替的對照組E、F、〇。且，爲使作業性 、比較評估較易進行，燒鹽濃度皆統一爲1〇%。 (10) 200402269 [表2] 添加物 改良齊Ij 對照品 A Β C D E F G 燒鹽 10 10 10 10 10 10 10 糖醇 12.5 21 40 52 0 52 52 澱粉衍生物 5 10 20 23 20 0 20 有機酸鹽 1.5 3 5 12 5 5 0 糊精 Ί 6 59 25 0 65 33 18 (實施例2 )脫殼蝦的評估 使用由實施例1所調製出的改良劑A〜D及對照組E〜G ，進行與實施例1相同的操作，浸漬處理脫殻蝦後，油炸 後經24小時冷凍保存，由10位評估人員進行官能評估，結 果改良劑A〜D任一皆具有柔軟感、多汁感，且口味優良 。與改良劑A〜D做比較，對照組E的口味、F的柔軟感、 及G的多汁感皆不佳，對於燒鹽而言，糖醇、澱粉衍生物 、及有機酸鹽成爲本發明的必須3成份。且與同時進行的 無處理組（僅自來水浸漬）、碳酸氫鈉、聚磷酸鹽處理之 對照組的口味比較，顯示更優良的結果。改良劑C與無添 加、碳酸氫鈉、聚磷酸鹽處理的收率與官能評估結果由表 3所示。其評分點爲，無添加物作爲〇，與此比較。評估基 準如下所不’ 3 :非常好、2 ··好、1 :稍好、-1 :稍差、-2 :差、-3 ··非常差。 -15 - (11) 200402269 [表3] 改良齊！] 收率（％) 口感 口味 綜合判定 無添加 65 0 0 0 碳酸氫鈉 82 1.3 -0.5 0.7 聚磷酸鹽 85 1.8 -0.2 1.1 改良劑C 86 2.1 2.6 2.8 含有改良劑者的收率較佳、口味顯著被改善。且收率 由下述計算得知。 收率=油炸後的蝦子重量（除包衣）/前處理前的蝦子重量 X 1 00 (實施例3 )炸雞的評估 對於1000g的切成1片爲25〜30g之雞腿肉而言，將 160g調味液（40g的醬油、5g的砂糖、5g的MSG、10g的酒 、15g的薑萃取物、5g的蒜頭萃取物' 80g的自來水所調製 )中溶解20g的實施例1所式的改良劑。使用調製出3份如 上相同組成的調味液中分別加入2〇g的自來水（無添加物 )、溶解3g的碳酸氫鈉、3g的聚磷酸鹽之調味液。這些調 味液中浸漬雞腿肉後，進行8〜10°C下1小時的處理。其後 以小麥粉液進行包衣於170 °C下進行4分鐘油炸，所得之炸 雞於密閉容器中冷藏條件下之5〜1 〇 °C下保存24小時。要 食用時以微波爐加溫。測定其收率，與無添加物做對照由 1 〇位官能評估者進行評估。評估基準與實施例2相同。，結 (12) 200402269 果如表4所示。 ί表41 添加物 收率（％) 柔軟感 多汁感 纖維感 口味 綜合評估 無添加 67 0 0 0 0 0 改良劑c 8 1 2.0 2.6 2.8 2.3 2.3 碳酸氫鈉 83 1.5 1.0 -1刀 -1.5 0.5 聚磷酸鹽 84 1.8 1.4 -2.3 -2.0 1.0200402269 ⑴ Rose, description of the invention [Technical field to which the invention belongs] The present invention relates to a meat improver such as livestock meat, fish and shellfish, and a method for producing a processed meat product using the meat improver. In more detail, 'the effect of suppressing the hardening of the texture and the deterioration of taste due to heating steps such as steaming, roasting, frying, and the like during storage, and the effect of preventing the decrease in yield' are maintained at room temperature until refrigerated or frozen After being stored for more than 24 hours, it has less deterioration in quality compared to the prior art, and can maintain meat, fish, shellfish, and other meat modifiers for the purpose of maintaining softness, juicyness, and fiber feel, and meat using meat modifiers. Manufacturing method of processed food. [Prior art] Processed foods such as beef, pig, chicken, and other animal meat, and light, saltwater fish, and shellfish such as shellfish, are soft and juicy. However, the present state is that processed foods with unsatisfactory texture and taste cannot be obtained. Most of these processed foods are sold in convenience stores or supermarkets. The processed meat or fish and shellfish products sold in convenience stores or supermarkets are mainly pre-processed by the central kitchen. In the heating step (steaming, roasting, frying, etc.) during the conditioning process, the meat and the fish and shellfish lose the delicious gravy (fat + taste) ', resulting in harder meat without juicyness and soft taste. In addition, when transportation from a central kitchen or the like to a store is currently underway, it is time to taste delicious, so the taste and taste will be lowered. These problems will be improved. -6-(2) (2) 200402269 The countermeasures for preventing deterioration of quality such as processed meat and fish and shellfish processed foods that have juicy and soft taste, taste, and taste over time have been discussed many times. For example, (1) modification methods of alkali preparations (phosphates, carbonates) alone or in combination (Japanese Patent Laid-Open No. 4-3 6 1 6 7, Japanese Patent Laid-Open No. 1-2 0 8 2 3, patents No. 2 5 6 8 9 4 6), (2) Modification method of enzyme preparations (proteolytic enzymes, etc.) (Japanese Patent Application Laid-Open No. 5 -2 7 6 8 9 9 and Japanese Patent Application Laid-Open No. 5 -284944) ) Blending emulsifiers (Japanese Patent Application Laid-Open No. 8-27 6074) and (4) a method of combining the characteristics of these methods to exert their effects. However, in either case, the effect of improving the texture and taste cannot be obtained sufficiently. Although the method using (1) the alkali preparation has the effect of improving the juicyness and high yield, 'there is a problem that the calcium in the body is excreted by phosphate, and after a period of time, the feeling will harden, the quality will decrease, or an odor will be produced. (Mainly bitter # '® flavor), for (2) because it is difficult to ensure the stability of the enzyme preparation and the narrow range of the added amount, the quality is unstable, and after a period of time, the meat will become hard and the quality will deteriorate. . In addition, since the emulsifier (I) of (3) is applied on the surface of meat, there is a problem of lack of softness during conditioning. As an example of the stomach (4), a meat improving agent containing an alkali metal salt compound and an alkali metal carbonate and / or an alkali metal hydrocarbon salt (Japanese Patent Application Laid-Open No. 10-3 70923) can be mentioned. When the addition effect was confirmed, it was considered that the texture and taste deteriorated over time (the balance between the taste and the taste of the meat) at the time of completion is not good, and the juicyness and the softness of the meat are reduced. As described above, it occurs in most of the prior arts. Although it has an effect compared with a non-treated person, it is required to be an excellent material for improving the effect of improving taste and texture, or an effective method of improving. -7-(3) 200402269 [Summary of the invention] The present invention aims to develop a product that does not use a calcium agent having a problem of calcium dissolution. 'Providing that the meat is used to transform meat such as livestock meat, fish meat, and other meat, the heating step will not be juicy. The purpose is to reduce the feeling, decrease the efficiency, and not produce meat processed foods that are not less than 24 hours after heating and conditioning at room temperature to cold and have good taste. It refers to the taste that is not prepared by other seasonings. It is preserved until processed, and it can maintain the flavor and taste of the meat itself. The present invention intends to achieve the above-mentioned object through repeated repeated degreasing of the common salt, which can be improved by only using roasted salt. The effect of improving the taste is not significant. In addition, those who have found the salt of magnesium, use this as a reference, mix appropriate amounts of etherified chemical starch and organic acid salt modifiers, and dissolve or disperse the solution in other flavoring solutions. After the pre-treatment step, the steaming, quenching, or freezing and post-preservation heating steps can improve the taste of meat processed products than the previous, that is, find the bitterness, astringency from time to time, and the yield is more effective than the previous method ¥ Temple amazing effect to complete the present invention. That is, the present invention is to provide a meat improving agent containing 1 part by weight of sodium chloride, which is 0.025 to 0 sodium salt. The meat improving agent is added and treated when the taste is soft and the taste deteriorates. The so-called taste during storage means the comprehensive beauty result of the taste improver of the present invention, which replaces the yield of more than 10%, and the effect is that the sugar alcohol contained in the burnt, esterified or can be added alone or over a certain period of time. Heating step methods such as dipping, frying, etc. are more effective. The use of alkaline agents is high, and the working agent is improved. It is characterized by: • 7% by weight of magnesium (4) 200402269 1 · ◦ ~ 2.5 parts by weight of salt. ·, Those containing 2.5 to 5.5 parts by weight of glycolysis, 1.3 parts by weight of other organic seasonings simultaneously esterified or / and etherified starch derivatives, and 0.3 to acid salts, and the meat A method for manufacturing a processed meat product that can be added to meat alone or directly or in a solution state, and processed by immersion, rolling or spraying. [Embodiment] Hereinafter, preferred embodiments of the present invention will be described in more detail. In the present invention, the term "meat" refers to the edible meat portion of meat of birds, animals, and cattle such as cattle, pigs, and chickens, and fish, shellfish, and other shellfish that are commonly used. In addition, the so-called meat processed food according to the present invention is provided by a person who uses 改良 1J processed by the meat improving agent of the present invention and stores it directly and then heats it during eating, or provides it to the carrier by heating and conditioning after pretreatment. The so-called burning salt of the present invention refers to sodium chloride containing 0.0 2 5 to 0.7% by weight of magnesium, preferably 0.05 to 0.5% by weight, and can be used as a table salt, especially 300 to 600. ° C, preferably 400 to 550 ° C, because it can improve the taste and the applicability of the physical properties of the meat modifier is high. The roasted salt is preferably roasted with a mixture of sodium chloride and magnesium chloride, or concentrated by roasting magnesium prepared with the mineral components of seawater together with sodium chloride. The ratio of sodium chloride to magnesium is within the above range. Contained in the present invention. When the ratio of magnesium is less than 0.025% by weight for sodium chloride, there is no effect, and when it exceeds 0.7% by weight, bitterness is generated. The content of the burnt salt in the meat improving agent of the present invention is' if the excipient is not added, etc., about 10 to 20% by weight can be prepared. It can be used directly, -9-(5) (5) 200402269, or other seasonings such as appropriate excipients, etc., to adjust the salt concentration suitable for use. Generally, it is easy to handle when the salt concentration is adjusted to 5 to 15% by weight. The reason is that when it is added to the raw raw meat at 0.5 to 10% by weight, the saltiness of the meat becomes 0.5 to 1.5% by weight, and the concentration is most suitable for use as an improver. For the meat of the improver of the present invention, the salt concentration is in the range of 0.025 to 1.5% by weight, and preferably 0.2 to 1.0% by weight. If the content is less than or equal to 25% by weight, there is no effect, and if it exceeds 1.5% by weight, Will produce a salty taste, which will reduce the taste of processed meat and fish and shellfish. The sugar alcohol of the present invention refers to one or more types of saccharogen powder saccharification, which is appropriately selected from the group consisting of starch saccharification comprising maltose leeches and oligosaccharides as main components through hydrogenation. The blending ratio in the meat improving agent of the present invention is such that a range of 2.5 to 5.5 parts by weight, and preferably 3.5 to 4.5 parts by weight is appropriate for 1 part by weight of the roasted salt. If the effect is too much, it will give an unnatural sweetness to the processed meat and it will not be good. The so-called esterified or / and etherified starch powder derivative of the starch of the present invention can be used only as a food or a food additive, and one or more kinds can be appropriately used. In addition, chemical starches other than starch derivatives, such as degradation products such as dextrin, partial source powders such as α-source powder, straight-chain source powder, etc. are not shown as source powder derivatives obtained by acidification and / or vinegarization. Effect, but there are no obstacles when used as an excipient for the meat improver of the present invention. The addition amount of the chemical source powder of the vinegarized or / and etherified source powder derivative may be 1.0 to 2.5 parts by weight with respect to 1 part by weight of the burning salt, and preferably 1.5 to 2.3 parts by weight. The addition effect of the present invention cannot be obtained when the addition amount is less than 1.0 parts by weight. 10-(6) (6) 200402269, and when the addition amount exceeds 2.5 parts by weight, the processed meat product itself is dried like starch. Dry and unpleasant taste. The organic hydrochloric acid of the present invention can be appropriately selected from food additives used as seasonings and sour sauces. For example, one or more of them can be appropriately selected from citric acid, tartaric acid, fumaric acid, acetic acid, and the like. In the present invention, an organic acid salt mainly comprising citrate is most suitable. The organic acid salt is added in an amount of 0.3 to 1.3 parts by weight, and preferably 0.5 to 1.0 part by weight for 1 part by weight of the burnt salt. If the added amount is less than 0.3 parts by weight, the effect of the present invention cannot be obtained, and if the added amount exceeds 1.3 parts by weight, the meat processed product itself will be unnaturally sour and unfavorable. The meat improving agent of the present invention is prepared on the basis of roasted salt in consideration of practical ease of operation, and through the taste and operation method of processed meat products for the purpose of the salt concentration in the improving agent, The above-mentioned blending ratio can be appropriately set within a range. Any of the modifiers' formulated within this range can exert the effects of the present invention. It is needless to say that those that do not inhibit the effect of the present invention can be added freely as an excipient or a flavoring agent. The form and use method of the meat improving agent of the present invention is not particularly limited, but examples thereof include a method of adding or dissolving or mixing it in tap water, or adding a seasoning liquid for seasoning. At this time, the amount of tap water or seasoning liquid can be arbitrarily selected from the viewpoint of economy and efficiency, and generally, it is preferably 0.1 to 1.5 parts by weight for 1 part by weight of meat. In addition, since the product of the present invention contains common salt, it is necessary to pay sufficient attention to the final common salt concentration of processed meat products when common salt is contained in the seasoning liquid. For the pretreatment, a known method such as dipping, roller, or spraying can be used. Depending on the type and shape of the target meat, the temperature and time of immersion are different. -11-(7) (7) 200 402 269, but the treatment at 1 to 10 ° C for 30 minutes to 24 hours can be selected by the operator. . The distribution form of the meat, fish and shellfish quality improving agent of the present invention, or a meat and fish shellfish product using a high-quality female substance, (1) circulates in the form of a meat stomaching agent. (2) Meat modifiers are based on raw materials such as animal meat and fish and shellfish, which are separately added or added with a seasoning seasoning liquid, which are pre-treated by dipping, drumming, spraying, etc., and then steamed, roasted, fried, etc. Circulate while heating and adjusting. (3) The meat modifier is directly used alone in raw materials, raw animal meat, fish and shellfish meat, or added to the seasoning liquid used for seasoning, and after pretreatment steps such as impregnation, roller, spray, etc., refrigerated or frozen Circulation. The combination of the chloride used in the present invention with sugar alcohols, vinegarized or / and etherified starch derivatives and organic acid salts, etc., is suitable for freezing & refrigerating with low quality deterioration ~ refrigerating ~ normal temperature Processed products of animal meat, fish and shellfish. Furthermore, when the meat improving agent of the present invention is used in the pretreatment of meat, it can avoid the deterioration of taste, bitterness and astringency caused by the heat conditioning of meat and fish and shellfish, and can suppress water separation. When the quality is reduced without reducing the yield, the original texture and taste of livestock meat, fish and shellfish can be imparted. [Examples] The present invention will be further described below through experimental examples and examples. In addition, "%" mentioned below means "weight%." First (Experimental Example 1) The magnesium effect of the present invention-12-(8) (8) 200402269 For 1000g of shelled and head raw shrimp (25 ~ 30g / head), 1000g of tap water, dissolved or Disperse 30 g of each (A) sodium chloride, (B) a mixture containing 98.5 g of sodium chloride and i.5 g of magnesium chloride 6 water (Mg is 0.18%), (C) place (B) in an electric furnace After 45 (TC, 2 hours of grilling, (D) burning salt, use Setomoto miso salt (Mg: 0.18%) made by Ajinomoto (shares) sold on the market, Immerse for 15 hours at 8 to 10 ° C. As a control group, conventional (E) sodium bicarbonate, and (F) polyphosphate sodium tripolyphosphate and sodium pyrophosphate 1 ·· i (weight ratio ) Mixture (hereinafter referred to as polyphosphate), each 3 g dissolved in 1000 g of tap water is added to the meat in an amount of 0.3%, and the same processing steps are performed. After removing the water, After powder coating, deep-fried at 170 ° C for 4 minutes. The obtained fried shrimps were placed in a closed storage container and stored in a freezer for 24 hours. This was then microwaved (500 W, 3 0 ) Warm and evaluate the functional sensation of softness, juicyness, and taste. The evaluation was performed by 5 developers, and it is 1 point better than a little better or more effective than no additives (only tap water). Contingent effects are 2 points, very good or significant effects are 3 points, and those that are not significantly better than no additives are -1 points. The results are shown in Table 1. 200402269 〇) [Table 1] Additives are more soft Juicy taste notes and • One (A) 0.8 0.8 0.8 —__ (B) 1.6 1.6 1.8 Good taste (C) 1.8 2.0 2.8 Good taste (D) 1.8 2.0 2.8 ------- Good taste (E) 1.6 2.8 -1.0 Produces bitterness and astringency (F) 1.6 2.8 -1.0 As shown in Table 1, for tastes in which water is preserved in sodium bicarbonate and polyphosphate and has a juicy feel, sodium chloride is clearly contained It is better to be with the bell, and it can fully exert the effect of selling salt. (Example 1) Example of using the meat improving agent of the present invention Use "Setomoto Ajiyao Salt" (Mg: 0.18%) made by Ajinomoto Co., Ltd. as the burned salt, and use the Towa Chemical Industry ( "Amlty MR" manufactured by the company was used as the sugar alcohol, and "emaster3A" manufactured by Matsutani Chemical Co., Ltd. was used as the esterified splash powder derivative, and sodium citrate was used as the organic acid salt. Meat modifiers A to D (hereinafter referred to as modifiers). At the same time, control groups E, F, and 0 in which sugar alcohol, starch derivative, and organic acid salt were removed from the modifier D and replaced with dextrin were prepared. In addition, in order to make workability and comparative evaluation easier, the concentration of burnt salt is uniformly 10%. (10) 200402269 [Table 2] Additive modified Ij Reference A A Beta CDEFG Burning salt 10 10 10 10 10 10 10 Sugar alcohol 12.5 21 40 52 0 52 52 Starch derivative 5 10 20 23 20 0 20 Organic acid salt 1.5 3 5 12 5 5 0 Dextrin Ί 6 59 25 0 65 33 18 (Example 2) The evaluation of hulled shrimp was performed using the modifiers A ~ D and control groups E ~ G prepared in Example 1. In the same operation as in Example 1, the shelled shrimps were immersed and frozen for 24 hours after being fried. The functional evaluation was performed by 10 evaluators. As a result, any of the modifiers A to D had a soft, juicy, and taste excellent. Compared with the modifiers A to D, the taste of the control group E, the softness of F, and the juicyness of G were not good. For the burning salt, sugar alcohols, starch derivatives, and organic acid salts became the present invention. Must have 3 ingredients. Compared with the untreated group (soaked in tap water only), sodium bicarbonate, and polyphosphate treated control group, it showed better results. Table 3 shows the yield and functional evaluation results of Modifier C with and without addition, sodium bicarbonate, and polyphosphate treatment. The scoring point is that there is no additive as 0, compared with this. The evaluation criteria are as follows: 3: Very good, 2 · · good, 1: slightly better, -1: slightly worse, -2: poor, -3 · · very poor. -15-(11) 200402269 [Table 3] Improved! ] Yield (%) Comprehensive judgment of taste and taste without adding 65 0 0 0 Sodium bicarbonate 82 1.3 -0.5 0.7 Polyphosphate 85 1.8 -0.2 1.1 Improver C 86 2.1 2.6 2.8 Those with improver have better yield and taste Significantly improved. The yield was determined from the following calculation. Yield = Shrimp weight after frying (without coating) / Shrimp weight before pre-treatment X 1 00 (Example 3) Evaluation of fried chicken For 1000g of chicken leg meat cut into 1 piece of 25 ~ 30g, 160 g of seasoning liquid (40 g of soy sauce, 5 g of granulated sugar, 5 g of MSG, 10 g of wine, 15 g of ginger extract, 5 g of garlic extract '80 g of tap water) were dissolved in 20 g of the modification shown in Example 1 Agent. A flavoring liquid prepared by adding 20 g of tap water (without additives), dissolving 3 g of sodium bicarbonate, and 3 g of polyphosphate in three parts of the flavoring liquid having the same composition as above was used. These seasoning liquids were immersed in chicken leg meat and then treated at 8 to 10 ° C for 1 hour. Thereafter, it was coated with wheat flour and deep-fried at 170 ° C for 4 minutes. The obtained fried chicken was stored in a closed container under refrigerated conditions at 5 to 10 ° C for 24 hours. Microwave in the microwave when you need to eat. The yield was measured and evaluated by 10 functional evaluators in comparison with no additives. The evaluation criteria are the same as in Example 2. (12) 200402269 The results are shown in Table 4. Table 41 Additive Yield (%) Comprehensive Evaluation of Soft, Juicy, Fiber, and Taste No Added 67 0 0 0 0 0 Improver c 8 1 2.0 2.6 2.8 2.3 2.3 Sodium Bicarbonate 83 1.5 1.0 -1 Knife-1.5 0.5 Polyphosphate 84 1.8 1.4 -2.3 -2.0 1.0
如表4所示，添加本發明改良劑之炸雞，既使經24小 時保存後，鹼製劑之特徵的肉纖維感並不會劣化，且口味 評價高。有，製品的收率既使不使用鹼製劑、聚磷酸鹽， 亦可得到相同效果。 (實施例4 )前處理步驟之比較 實施例1的改良劑Β之澱粉衍生物改爲經酯化的松谷化 學（股）製Fo 〇 d t e X，且1 〇 %的糊精改爲M S G (谷胺酸鈉 )調製出改良劑Β 1，比較其浸漬、輥筒、噴射之前處理步 驟的效果。該實驗除前處理步驟以外其他依據實施例4進 行。浸漬條件爲8〜1 〇 °C，1小時’輥筒以轉鼓（3連式） 將改良劑溶解成爲1 〇〜3 0 m 1 /1 0 0 g雞腿肉之調味液比率。 測定經前處理後之收率，其結果如表5所示。As shown in Table 4, the fried chicken to which the improver of the present invention was added did not deteriorate in the characteristic meat fiber characteristics of the alkaline preparation even after storage for 24 hours, and had a high taste evaluation. Yes, the same effect can be obtained even without the use of alkali preparations and polyphosphates. (Example 4) The starch derivative of the improving agent B of Comparative Example 1 in the pretreatment step was changed to Fo dte X, which was esterified by Matsushita Chemical Co., Ltd., and 10% of the dextrin was changed to MSG. Sodium amine) was prepared as modifier B1, and the effects of the treatment steps before immersion, roller and spray were compared. This experiment was performed in accordance with Example 4 except for the pretreatment step. The immersion condition is 8 ~ 10 ° C, and the improver is dissolved in a roller (3 continuous type) for 1 hour to form a seasoning liquid ratio of chicken leg meat of 10 ~ 30 m 1/100 g. The yield after the pretreatment was measured, and the results are shown in Table 5.
-17 - (13) 200402269 [表5] 改良齊^ 收率（％) 浸漬 率昆筒 ---- 噴射 無添加 65 120 110 改良劑B 1 96 135 ---- 12 7 碳酸氫鈉 93 125 12〇 聚磷酸鹽 95 130 125-17-(13) 200402269 [Table 5] Improved Qi ^ Yield (%) Dipping rate Kuntong ---- spray without adding 65 120 110 modifier B 1 96 135 ---- 12 7 sodium bicarbonate 93 125 12〇 Polyphosphate 95 130 125
如表5所示，任意前處理亦可因本發明品而達到有效 功能，顯示與過去改良劑同等以上之效果。其中以改良劑 B 1進行則處理的3種類直接凍結，經4 8小時後於1 7 〇 c下進 行4分鐘的油炸成炸雞，呈現與前處理後馬上油炸者完全 相同的柔軟感、多汁感、纖維感之良好口味。 (實施例5 )對星鰻的評估 實施例1中的改良劑C之糖醇由東和化成（股）製的 amity (商品名）與東和化成（股）製的粉末比爾（商品 名）（重量比爲1 : 1 )取代，又澱粉衍生物由松谷化學（ 股）製的emaster30A (商品名）與日本食品化工（股）製 的alsUrH (商品名）（重量比爲1 : 1 )取代，且25 %的糊 精由MS G取代調製出改良劑C1，使用與實施例3相同的調 味液’經浸漬法之蒸煮觀察於星，的效果。蒸煮於9 5 °C下 進行30分鐘，所得之蒸煮星鰻經24小時冷凍後以微波爐解 凍/加熱’由1 0名評估員進行官能評估。評估基準與實施 -18 - (14) 200402269 例2相同。結果如表6所示。 [表 6]_ 改良劑C 1添加量（％ ) 柔軟感 多汁感 口味 ----— _______— 物性 0 -1.0 -1.0 -1.0 乾乾硬硬感 0.5 0.8 0.8 0.8 稍乾的硬感 1 1.6 1.6 1.8 變軟 _ 3 2.8 2.8 2.9 柔軟且美味 5 2.6 2.6 2.8 —-_- __—-----— 同上 _ 7 1.0 1.0 1.0 稍黏的柔蔓_ 10 -1.0 -1.0 -1.0 稍黏的柔^^ 由上述結果可知，改良劑的添加量以1〜7 %爲佳，特 佳爲3〜5 %。 〔發明的效果〕 由上可知，使用本發明肉類用改良劑進行肉類前處理 時，可得到經由加熱處理時可保持收率、柔軟感、多汁感 、纖維感’且經24小時的常溫至冷藏或冷凍保存後，口味 依據不會劣化之肉類加工食品。As shown in Table 5, any of the pretreatments can also achieve effective functions due to the product of the present invention, and exhibit effects equivalent to or greater than those of conventional modifiers. Among them, the three types treated with the improving agent B 1 were directly frozen. After 48 hours, they were deep-fried into fried chicken at 170 ° C for 4 minutes, showing the same softness as the fried ones immediately after the pretreatment. , Juicy, fibrous, good taste. (Example 5) Evaluation of star eel The sugar alcohol of the modifier C in Example 1 was amity (trade name) manufactured by Towa Kasei Co., Ltd. and powder bill (trade name) (weight) manufactured by Towa Kasei Co., Ltd. The ratio is 1: 1), and the starch derivative is replaced by emaster30A (trade name) manufactured by Matsushita Chemical Co., Ltd. and alsUrH (trade name) (weight ratio of 1: 1) manufactured by Japan Food Chemical Co., Ltd., and 25% of the dextrin was replaced by MS G to prepare an improving agent C1, and the same flavoring liquid as in Example 3 was used to observe the effect of Xing Xing by cooking by the dipping method. The cooking was performed at 95 ° C for 30 minutes, and the obtained cooked star eels were frozen for 24 hours and then thawed / heated in a microwave oven 'by 10 assessors for functional evaluation. The evaluation criteria are the same as those in Implementation -18-(14) 200402269 Case 2. The results are shown in Table 6. [Table 6] _ Adding amount of modifier C 1 (%) Soft and juicy taste ——---- _______— Physical properties 0 -1.0 -1.0 -1.0 Dry, dry, hard, and hard 0.5 0.5 0.8 0.8, slightly dry, hard, and 1 1.6 1.6 1.8 Softened_ 3 2.8 2.8 2.9 Soft and delicious 5 2.6 2.6 2.8 —-_- __—-----— Same as above_ 7 1.0 1.0 1.0 Slightly sticky soft vine_ 10 -1.0 -1.0 -1.0 Slightly sticky From the above results, it can be known that the addition amount of the modifier is preferably 1 to 7%, and particularly preferably 3 to 5%. [Effects of the Invention] As can be seen from the above, when the meat pretreatment is performed by using the meat improving agent of the present invention, the yield, softness, juicyness, and fibrousness can be maintained through heat treatment, and the temperature can be maintained at room temperature for 24 hours. After refrigerated or frozen storage, the taste is based on meat processed foods that do not deteriorate.