TW202021477A - Composition for flesh processed food, method for producing flesh processed food and method for improving chewiness of flesh processed food - Google Patents

Abstract

The present invention provides a method for producing flesh processed food, which comprises a step of applying an ingredient (A): oil-and-fat processed starch, and an ingredient (B): one or more alkali agent selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate in flesh, for the preparation of dough; and a step of heating the dough; wherein 10 mass % of the ingredient (A) water dispersion has a pH of 4.0 or more and 12.0 or less at 25 DEG C.

Description

Meat composition, method for manufacturing processed meat food, and method for improving chewiness of processed meat food

The present invention relates to a composition for meat products, a method for manufacturing processed meat foods, and a method for improving the chewiness of processed meat foods.

Conventionally, techniques for improving the quality of processed meat products are known to maintain the moisture of the meat, increase the elasticity of the meat, and provide a soft texture by incorporating phosphate.

In addition, other techniques for improving the quality of processed meat products are described in Patent Documents 1 and 2.

The meat quality improver described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-6724) is aimed at sterilizing pouched foods that are enclosed by meat alone or together with other food materials, in order to prevent retort sterilization. The food texture of the meat is reduced, and the technology for the purpose of providing an added meat quality improver to the raw meat, contains: oil-processed starch containing oil and glycerol organic acid fatty acid ester, and an average particle size of 0.05-50μm Powdered Cattleya polysaccharide (curdlan). In addition, the same document describes a method of dispersing the improving agent in the pickling liquid and then using it.

Patent Document 2 (Japanese Patent Laid-Open No. 2009-112269) has a description: fish and shellfish processed by starch containing oil and glycerin organic fatty acid ester The processing method, the fish and shellfish processed by the processing method can improve the yield reduction caused by the heating conditioning, and the food feeling after the heating conditioning is excellent. In addition, the same document exemplifies a method of using oil and fat processed starch for fish and shellfish, and a method of directly adding oil and fat processed starch to fish and shellfish in a powder state.

[Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2007-6724

Patent Document 2: Japanese Patent Laid-Open No. 2009-112269

Regarding the aforementioned phosphates, there are concerns about adverse health effects in recent years, and food manufacturers also tend to avoid using phosphates. However, after review by the inventors, it was found that when phosphate is not blended, the technology described in the above patent documents is aimed at obtaining a better texture and flavor balance from biting processed meat products to chewing. As far as processed meat products are concerned, there is still room for improvement.

According to the present invention, the following methods for producing processed meat foods, compositions for meat products, and methods for improving the chewiness of processed meat foods are provided.

[1] A manufacturing method of processed meat food, including:

The steps of applying the following ingredients (A) and (B) to meat products to prepare fillings; and

Heating the above fillings;

Among them, the 10% by mass aqueous dispersion of the aforementioned component (A) has a pH of 4.0 or more and 12.0 or less at 25°C.

(A) Oil processing starch,

(B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate.

[2] The production method according to [1], wherein the content of the component (A) in the filling is 0.7 or more and 45 or less in terms of mass ratio with respect to the content of the component (B).

[3] The method for producing a processed meat food as described in [1] or [2], wherein the above-mentioned step of preparing the filling includes: 1 or 2 selected from minced and pasty The above-mentioned meat product in the shape is kneaded with the above-mentioned component (A) and the above-mentioned component (B).

[4] The method for producing a processed meat food according to any one of [1] to [3], wherein, in the step of preparing the filling, the addition amount of the component (A) is based on The above-mentioned component (A) is applied so that 100 parts by mass is 0.5 parts by mass or more and 25 parts by mass or less.

[5] The method for producing a processed meat food as described in any one of [1] to [4], wherein, in the above step of preparing the filling, component (C): alpha starch is further added as described above The added amount of the component (A) relative to the added amount of the above-mentioned component (C) is applied to the above-mentioned meat product so that it is 3 or more and 30 or less in terms of mass ratio.

[6] The method for producing a processed meat food as described in any one of [1] to [5], wherein in the step of preparing the filling, the 10% by mass aqueous dispersion of the filling is at 25°C The pH is above 6.8 and below 8.6.

[7] The method for producing a processed meat food according to any one of [1] to [6], wherein the processed meat food is composed of boneless chicken nuggets, hamburger steaks, sausages and fried fish paste Select from the group.

[8] A composition for meat products, which is powdered meat containing the following ingredients (A) and (B) Product composition:

(A) Oil processing starch,

(B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate; among them,

The 10% by mass aqueous dispersion of the component (A) has a pH of 4.0 or more and 12.0 or less at 25°C.

[9] The meat composition as described in [8], which does not substantially contain phosphate.

[10] The meat product composition according to [8] or [9], wherein the content of the component (A) relative to the content of the component (B) is 0.7 or more and 45 or less in mass ratio.

[11] The meat product composition according to any one of [8] to [10], wherein the component (A) is a fats and oils processed phosphoric acid cross-linked tapioca starch.

[12] The meat product composition according to any one of [8] to [11], wherein the component (B) is one or more selected from the group consisting of sodium bicarbonate or potassium bicarbonate .

[13] The meat product composition as described in any one of [8] to [12], which further contains component (C): alpha starch.

[14] The meat product composition according to [13], wherein the content of the component (A) relative to the content of the component (C) is 3 or more and 30 or less in mass ratio.

[15] The meat product composition according to any one of [8] to [14], wherein the meat product composition contains 25% by mass to 97% by mass of the above-mentioned component (A).

[16] The meat product composition according to any one of [8] to [15], wherein the meat product is one or two selected from the group consisting of chicken, pork, beef, and surimi More than species.

[17] A method for improving the chewiness of processed meat foods, which includes the following components (A) and (B) contained in meat:

(A) Oil and fat processed starch; and

(B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate; among them,

The 10% by mass aqueous dispersion of the component (A) has a pH of 4.0 or more and 12.0 or less at 25°C.

As explained above, according to the present invention, even if no phosphate is blended, a processed meat food with a better texture and flavor balance from biting the processed meat food to chewing can be obtained.

Hereinafter, specific examples of each component will be described for the embodiment of the present invention. Moreover, each component can be used individually or in combination of 2 or more types.

(Composition for meat products)

In this embodiment, the meat product composition system contains a powdery composition of the following components (A) and (B).

(A) Oil and fat processed starch

(B) Choose one or more alkaline agents from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate

In addition, the pH of the 10% by mass aqueous dispersion of the component (A) at 25°C is 4.0 or more and 12.0 or less.

Furthermore, the meat composition preferably does not substantially contain phosphate. Here The so-called "substantially free of phosphates" means that phosphates are deliberately not blended in the meat composition. In this case, the phosphate content in the meat composition is preferably 0.01% by mass or less with respect to the entire meat composition.

(Ingredient (A))

Component (A) is starch processed by fats and oils. The so-called "oil processed starch" is a starch produced by adding one or more selected from the group consisting of edible fats and edible fat-related substances to the raw starch, and then through the steps including mixing and heating operations. Quality material.

The raw material starch of component (A) is not limited, and examples include corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, Pea starch and these chemical starches, for example, acetylation, etherification, phosphoric acid cross-linking, adipic acid cross-linking, and the like, alone or in combination.

Furthermore, the component (A) is preferably selected from the group consisting of fat-processed tapioca starch, fat-processed corn starch, and fat-processed waxy corn starch from the viewpoint of better hardness, elasticity, and chewiness. Choose one or more than two. In addition, tapioca starch, corn starch, and waxy corn starch, which are the raw materials of the above-mentioned oil-processed tapioca starch, oil-processed corn starch, and oil-processed waxy corn starch, may also be chemical starches.

Component (A) is more preferably a fat-processed phosphoric acid cross-linked tapioca starch from the viewpoint of better hardness, elasticity, and chewiness.

Furthermore, the edible fats and oils that are the raw materials of component (A) include, for example, safflower oils such as soybean oil and high linseed safflower oil, corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, Olive oil, rice oil, palm oil, coconut oil, Sesame oil, tsubaki oil, tea oil, mustard oil, kapok seed oil, polar seed oil, walnut oil, poppy oil, etc.

Furthermore, it is preferable to use fats and oils with an iodine value of 100 or more for edible fats and oils, and it is more preferable to use fats and fats with an iodine value of 140 or more. Such fats and oils with a high iodine value are easily oxidized by heating, thereby enhancing the modification effect of starch, and the effect of improving the texture of foods such as processed meat foods can be expected. Specific examples of fats and oils having an iodine value of 140 or more include high linseed safflower oil and linseed oil, and more preferably high linseed safflower oil.

Furthermore, the edible fats and oils-related substances include, for example, monoglycerin fatty acid esters; polyglycerin fatty acid esters; polyglycerol condensed sesame oleate; organic acid fatty acid esters; sucrose fatty acid esters; sorbitan fatty acid esters ; Polysorbate; Phospholipids, etc., from the viewpoint of better hardness, elasticity, and chew resistance, polyglycerol fatty acid esters are preferred, and diglycerol monooleate is more preferred.

Here, in the preparation of fat-processed starch, the blending amount of edible fats or edible fat-related substances is based on the total amount of edible fats and edible fat-related substances relative to 100 parts by mass of raw starch from the viewpoint of obtaining the starch modification effect more reliably It is set to, for example, 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more. Moreover, the blending amount of edible fats and edible fat-related substances relative to 100 parts by mass of raw starch, from the viewpoint of food texture improvement effect, the total of edible fats and edible fat-related substances is preferably set to, for example, 2 parts by mass or less It is 1.5 parts by mass or less, more preferably 0.8 parts by mass or less.

Furthermore, the combination of starch and edible fats and oils used in the manufacture of fat-processed starch is preferably derived from the viewpoint of obtaining processed meat foods with better hardness, elasticity, and chewiness, and improving the yield of processed meat products. 1 or 2 types selected from the group consisting of cassava starch, cassava starch, corn starch and waxy corn starch Above, the combination with oils with an iodine value of 100 or more is a combination of cross-linked tapioca starch and high linseed safflower oil.

Next, the manufacturing method of component (A) is demonstrated.

The manufacturing method of the oil-processed starch of ingredient (A), for example, includes the following steps:

In the raw starch, one or two or more selected from the group consisting of edible fat and edible fat-related substances are prepared to prepare a mixture; and

A step of heating the mixture obtained in the step of preparing the mixture.

Here, in the step of preparing the mixture, from the viewpoint of suppressing the acidified odor of the fat-and-oil processed starch, the mixture may contain a pH adjuster.

As long as the pH adjuster can be used as a food pH adjuster, it can be selected according to the types of raw starch and edible fats and oils. From the influence on the solubility of water or the taste of the final product, it is preferably hydrogenated Hydroxides such as sodium, potassium hydroxide, calcium hydroxide and magnesium hydroxide; carbonates such as sodium carbonate, sodium bicarbonate and potassium carbonate; phosphates such as disodium hydrogen phosphate and sodium dihydrogen phosphate; and trisodium citrate, Organic acid salts other than the above, such as sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc., are preferably blended with one or more of these. More preferably, one or more carbonates such as sodium carbonate, sodium bicarbonate, and potassium carbonate are used.

Furthermore, from the viewpoint of more effectively inhibiting the acidified odor of oil-processed starch, the pH adjuster is preferably one whose pH of a 1% by mass aqueous solution at 25°C is 6.5 or higher, and the above-mentioned pH is more preferably 8.0 or higher, particularly preferably 10 or more.

The amount of pH adjuster added during preparation of oil-processing starch is, from the viewpoint of suppressing the acidified odor of component (A), relative to 100 parts by mass of starch, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass or more, and more preferably 0.03 Parts by mass or more. In addition, from the viewpoint of suppressing bitterness in processed meat foods, the amount of pH adjuster added is 100 parts by mass of the powder is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, more preferably 1.2 parts by mass or less, particularly preferably 1 part by mass or less.

Furthermore, the addition amount of the pH adjuster can be adjusted such that the pH of the mixture becomes, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.

The pH of the mixture is the pH value measured by the glass electrode method after preparing the mixture obtained in the aforementioned step of preparing the mixture into a starch slurry with a concentration of 10% by mass.

The pH adjuster is preferably added when the starch and oil are mixed. There is no restriction on the method of adding the pH adjuster, and it can be added in the original form of the salt, but it is better to dissolve the pH adjuster in about 1-10 times the amount of water relative to the salt before adding the obtained salt solution . More preferably, the pH adjuster is added after dissolving in 0.1 part by mass or more and 10 parts by mass or less of water with respect to 100 parts by mass of raw starch. By forming the pH adjuster into an aqueous solution in advance, the starch damage caused by heating can be suppressed more stably.

In addition, in the step of preparing the mixture, the order of adding the pH adjuster is not limited. The pH adjuster can be added after the raw starch is mixed with the edible fat or edible fat-related substances, or after the raw starch and the pH adjuster are added. , Before adding edible fats or edible fat-related substances. Preferably, from the viewpoint of workability, the pH adjuster is added only after the raw starch is mixed with the edible fat or edible fat-related substances.

Next, the steps of subjecting the mixture to heat treatment will be described.

In the step of heat-treating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain fat-and-oil processed starch.

Regarding the heating treatment, if heating and roasting are performed at a high temperature of, for example, 150°C or higher, the starch grains may be damaged, resulting in a reduction in starch viscosity and loss of the original water retention capacity of the starch. Therefore, when it is added to processed meat foods, the yield may decrease. Sex. Therefore, the heat treatment is preferably performed at a temperature below 130°C, more preferably at a low temperature of less than 120°C, and particularly preferably at a low temperature of about 40 to 110°C. In this way, starch damage can be suppressed, and the effect of meat improvement can be further improved. In addition, the lower limit of the heating temperature is not limited, but from the viewpoint of appropriately shortening the heating period and improving productivity, it is preferably 40°C or higher, for example.

The period of heating treatment can be set appropriately according to the state of the starch and the heating temperature, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, more preferably 6 hours or more and 18 days or less .

According to the above, ingredient (A) can be obtained.

The pH of the 10% by mass aqueous dispersion of ingredient (A) at 25°C (refers to the measured value obtained by the glass electrode method. Hereinafter also referred to as "pH of ingredient (A)"), it can improve hardness, elasticity and chew resistance. The viewpoint that the performance is better is 4.0 or higher, preferably 4.5 or higher, more preferably 5.0 or higher, particularly preferably 5.5 or higher, and most preferably 6.0 or higher.

Furthermore, from the same viewpoint, the pH of the component (A) is 12.0 or less, preferably 11.0 or less, more preferably 10.0 or less, particularly preferably 9.5 or less.

The content of the component (A) in the meat composition is preferably 25% by mass or more, more preferably 40% by mass or more, and particularly preferably 65% by weight relative to the entire meat composition from the viewpoint of suppressing abnormal flavor. Above mass%.

In addition, from the viewpoint of improving the fiber feel, the content of the component (A) in the meat composition is preferably 97% by mass or less, more preferably 96% by mass or less, with respect to the entire meat composition. The best system is less than 90% by mass, and the best system is less than 85% by mass.

(Ingredient (B))

Ingredient (B) is a group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate One or more alkali agents selected from the group.

From the viewpoint of enhancing the fiber feel and suppressing abnormal flavor, the component (B) is preferably one or more selected from the group consisting of sodium bicarbonate (baking soda) and potassium bicarbonate. However, when manufacturing oil-and-oil processed starch, sodium bicarbonate, sodium carbonate, potassium bicarbonate, and potassium carbonate as pH adjusters are not contained in component (B).

The content of component (B) in the meat composition is preferably 1.5% by mass or more, and more preferably 2.0, relative to the entire meat composition from the viewpoint of improving the elasticity and chewiness of processed meat products Mass% or more, especially good system 3.0 mass% or more.

Furthermore, from the viewpoint of improving the texture and taste balance of processed meat foods, the content of component (B) in the meat composition relative to the entire meat composition is, for example, 75% by mass or less, preferably It is 55% by mass or less, more preferably 26% by mass or less, particularly good 19% by mass or less, and best 13% by mass or less.

Furthermore, in the meat composition, the content of the component (A) relative to the content of the component (B), namely (A)/(B), is calculated based on the mass ratio from the standpoint of suppressing abnormal flavors and enhancing fiber feel , Preferably at least 0.7, more preferably at least 2.0, particularly preferably at least 3.2.

Furthermore, from the viewpoint of improving elasticity and chew resistance, the mass ratio ((A)/(B)) is preferably 45 or less, more preferably 25 or less, particularly preferably 20 or less, and most preferably 16 or less.

(Other ingredients)

The meat composition may contain components other than components (A) and (B).

For example, the composition for meat products may further contain the following component (C).

Ingredient (C): Gelatinized starch

Component (C) is starch other than component (A). Here, the so-called "α-starch" refers to starch that has been α-treated, and the method of α-treatment can include, for example, jet cooking, Drum drying treatment, extrusion treatment, etc. In addition, the gelatinized starch of component (C) also encompasses partially gelatinized starch.

By setting it as a composition in which the meat product composition further contains the component (C), the workability at the time of the production of processed meat food can be improved. For example, by making the composition for meat products further contain the component (C), the moldability of processed meat foods manufactured using minced or pasty meat products can also be improved.

The amylose content of the component (C) is preferably 30% by mass or more, more preferably 40% by mass or more, and 100% by mass or less from the viewpoint of improving elasticity, chewiness, and fiber feel.

Furthermore, the degree of alpha of the component (C) can be cold water swelling. The method for measuring the degree of cold water swelling will be described later in the paragraph of the examples.

The cold water swelling degree of ingredient (C) is preferably 3 or more, more preferably 4 or more, and particularly preferably 5 or more from the viewpoint of improving the juiciness of processed meat foods and the production yield of processed meat foods .

Furthermore, from the same viewpoint, the cold water swelling degree of the component (C) is preferably 40 or less, more preferably 30 or less, particularly preferably 20 or less, and most preferably 15 or less.

Specific examples of component (C) include, for example, starches such as corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, and wheat starch; and subjecting these starches to chemical, physical or Gelatinized starch with one or more selected from the group consisting of enzymatically processed processed starch as the raw material starch. From the viewpoint of improving elasticity, chewiness, and fiber feel, the component (C) is preferably alpha-formed high-amylose corn starch.

When the meat composition contains component (C), in the meat composition, the content of component (A) is relative to the content of component (C), that is, (A)/(C). From the viewpoint of the juiciness of processed foods, the mass ratio is preferably 3 or more, more preferably 5 or more, and particularly preferably 8 or more.

Furthermore, from the same viewpoint, the above-mentioned mass ratio ((A)/(C)) is preferably 30 or less, more preferably 20 or less, particularly preferably 15 or less, and most preferably 13 or less.

Furthermore, the meat composition may contain powdery components other than components (A) to (C). Specific examples of this ingredient include:

Starch other than ingredients (A) and (B);

Seasonings such as salt, sugar, and sodium glutamate;

Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder, etc.;

Coloring agents such as sodium nitrite;

Preservatives such as sodium sorbate or glycine, sodium acetate;

Antioxidants such as sodium ascorbate;

Coloring materials such as carmine pigment;

Emulsifying stabilizers such as sodium caseinate;

Sanxian gum, locust bean gum, guar gum and other viscosity increasing agents;

Calcined shell calcium, eggshell calcium, calcium carbonate and other nutrition enhancers.

(Meat)

In this embodiment, specific examples of meat products to which the composition for meat products are applied include, for example:

Meat of mammals such as cattle, pigs, sheep, goats, etc.;

The meat of birds represented by poultry such as chickens, domestic ducks, turkeys, geese, and native ducks;

Reptiles such as crocodiles;

Amphibians such as frogs; and

Meat of fish, shrimp and other fish and shellfish. These systems can be used singly or in combination of two or more.

From the viewpoint of improving the taste and texture when the composition for meat is used, the meat is preferably selected from the group consisting of chicken, pork, beef, and fish paste.

Furthermore, from the same point of view, the meat of processed meat food materials is preferably minced or pasty, such as ground meat and fish paste.

(Meat processed food)

In this embodiment, the processed meat food system can be obtained by using the meat product composition of this embodiment described above.

Specific examples of processed meat foods include:

Small pieces of fried items such as boneless chicken nuggets;

Livestock meat paste such as hamburger steaks, meatballs, sausages, pinched balls;

Deep-fried fish paste, fish sausage and other fish and shell meat pastes.

From the viewpoint of improving the taste and texture when using the meat composition, the processed meat food is preferably selected from the group consisting of boneless chicken nuggets, hamburger steak, sausage and fried fish paste.

(Method of manufacturing processed meat food)

In this embodiment, the manufacturing method of processed meat food includes, for example, a step of applying the above-mentioned ingredients (A) and (B) to meat. More specifically, the manufacturing method of processed meat food includes the steps of applying ingredients (A) and (B) to meat to prepare a filling; and heating the filling.

From the viewpoint of improving the texture of processed meat foods, the above-mentioned fillings are preferably prepared The steps include: one or two types of meat selected from minced or pasty, ingredient (A) and ingredient (B) are kneaded.

In the manufacturing method of this embodiment, the mass ratio ((A)/(B)) of the content of the component (A) in the filling relative to the content of the component (B) is from the viewpoint of suppressing abnormal flavors and improving fiber feel In terms of mass ratio, it is preferably 0.7 or more, more preferably 2.0 or more, particularly preferably 3.2 or more.

Furthermore, the above-mentioned mass ratio ((A)/(B)) is preferably 45 or less, more preferably 25 or less, particularly preferably 20 or less, and most preferably 16 or less from the viewpoint of enhancing the fiber feel.

Furthermore, in the above step of preparing the filling, the amount of ingredient (A) added to 100 parts by mass of the meat is preferably 0.5 parts by mass from the viewpoint of improving the hardness, elasticity, and juiciness of processed meat foods Above, more preferably 0.8 parts by mass or more, particularly preferably 1.2 parts by mass or more, most preferably 3.0 parts by mass or more, and most preferably 4.5 parts by mass or more.

Furthermore, from the viewpoint of improving the fiber feel, the amount of the component (A) added to 100 parts by mass of the meat is preferably 25 parts by mass or less, and more preferably 18 parts by mass or less.

Furthermore, in the above-mentioned steps of preparing fillings, ingredient (C): alpha starch can be further applied to meat products.

At this time, as for the addition amount of the component (C), it is preferable that the mass ratio ((A)/(C)) is the amount within the aforementioned range of the meat composition, and specifically it is based on ((A)/(C) ) The method of becoming 3 or more and 30 or less is applied to meat products.

In the above steps of preparing fillings, ingredients (A) and (B) can be independently applied to meat products, or the aforementioned meat composition containing ingredients (A) and (B) can be prepared and then applied to meat products . In addition, when ingredients (A) and (B), and appropriate (C) are independently applied to meat, each ingredient is ((A)+(B)+(C)) relative to the total of ingredients (A)~(C) )), for example It is set according to the addition amount of each component mentioned above with respect to the composition for meat products.

Furthermore, in the above-mentioned step of preparing the filling, the amount of the meat composition added to the entire processed meat filling is preferably from the viewpoint of enhancing the hardness, elasticity, and juiciness of the processed meat food. 0.5% by mass or more, more preferably 0.8% by mass or more, particularly preferably 1.1% by mass or more, and most preferably 1.5% by mass or more.

Furthermore, from the viewpoint of improving the fiber feel, the amount of the meat composition relative to the total amount of meat processed food fillings is preferably 20% by mass or less, more preferably 15% by mass or less, and particularly preferably 10% by mass the following.

Furthermore, when ingredients (A) and (B), and appropriate (C) are applied independently to meat, the total amount of ingredients (A) to (C) is relative to the entire filling, for example, it can also be used according to the above-mentioned meat The amount of the composition added to the entire filling is set.

Furthermore, in the above step of preparing the filling, the pH of the 10% by mass aqueous dispersion of the filling at 25°C is preferably 6.8 or higher from the viewpoint of improving the hardness, elasticity, and juiciness of processed meat foods , The best system is above 6.9, and the especially best system is above 7.0.

Furthermore, from the viewpoint of suppressing the abnormal flavor of processed meat foods, the pH of the 10% by mass aqueous dispersion of the filling at 25°C is preferably 8.6 or less, more preferably 8.3 or less, and particularly preferably 8.0 or less.

The processed meat food of this embodiment has applied ingredients (A) and (B). Therefore, even if no phosphate is blended, the processed meat food has a better taste and texture from biting into the processed meat food to chewing. The flavor balance is still excellent. Moreover, according to this embodiment, for example, it is also possible to obtain processed meat foods excellent in workability at the time of manufacture.

Furthermore, the meat composition of the present embodiment contains the above-mentioned specific components (A) and (B), so it is suitable for meat products, and can obtain better foods from biting into processed meat foods to chewing. A processed meat food with an excellent balance of texture and flavor. For example according to This embodiment can also obtain better hardness and elasticity when biting into processed meat foods, chewiness during chewing and easy disintegration of meat pieces, as well as better fiber feel and non-dryness during chewing. The juiciness of Shiba is excellent in balance, while suppressing abnormal flavor of processed meat food.

Here, the hardness and elasticity at the first bite into the processed meat food, the chewiness during chewing, the ease of disintegration of meat pieces, and the fibrous feel during chewing are also referred to as "chew resistance" in this specification. ".

(Methods to improve the chewiness of processed meat products)

Furthermore, in this embodiment, the method for improving the chewiness of processed meat foods includes including the above-mentioned components (A) and (B) in the meat.

There is no limitation on the method of including the components (A) and (B) in meat products. From the viewpoint of suppressing the deviation of the texture and taste of processed meat foods, it is preferable to impregnate the components (A) and (B) in The method for meat products can be, for example, a method of kneading minced or pasty meat products with ingredients (A) and (B).

Here, the components (A) and (B) may be blended according to the form of the composition containing them, or the components (A) and (B) may be blended separately. In addition, the components (A) and (B) can also be formulated according to the form of the composition and according to the state of the powder, and can also be dissolved and formulated in liquids such as water, soup, and broth. Alternatively, one of the components (A) and (B) may be formulated according to the state of powder, and the other may be formulated according to the form of liquid.

Furthermore, the aforementioned "chew resistance" preferably refers to the chewiness during chewing and the ease of disintegration of meat pieces.

[Example]

The following examples illustrate the embodiments of the present invention, but the gist of the present invention is not limited Limited to these.

In the following examples, unless otherwise stated, "%" means "quality%". In addition, unless otherwise stated, "parts" means "parts by mass".

(Raw materials)

The raw materials mainly use the following ones.

Gelatin: Kirk Gelatin, Morinaga Confectionery Co., Ltd.

Powdered soy protein: FUJIPRO FR, manufactured by Fuji Oil Co., Ltd.

Kangen water syrup: manufactured by MARBEE, H+B Life Science

Alpha high amylose corn starch: JELCALL AH-F, manufactured by J-OIL MILLS Co., Ltd., amylose content 50%, cold water swelling degree 6.5

Phosphoric acid cross-linked tapioca starch 1: ACTBODY-TP-1, manufactured by J-OIL MILLS Co., Ltd.

Phosphoric acid cross-linked tapioca starch 2: TP-2, manufactured by J-OIL MILLS Co., Ltd.

Phosphoric acid cross-linked tapioca starch 3: TP-4W, manufactured by J-OIL MILLS Co., Ltd.

Oil-processed starch 1: The oil-processed starch obtained in Manufacturing Example 1

Oil-processed starch 2: The oil-processed starch obtained in Manufacturing Example 2

Oil-processed starch 3: The oil-processed starch obtained in Manufacturing Example 3

(Production Example 1)

To 100 parts by mass of phosphoric acid cross-linked tapioca starch 1, 0.1 parts by mass of high linseed safflower oil (iodine value 145, manufactured by SUMMIT Oil Co., Ltd.), 0.05 parts by mass of diglycerol monooleate, and 10 parts by weight of sodium carbonate were added. Part by mass, add 30 parts by mass of water to completely dissolve the sodium carbonate in 25% sodium carbonate aqueous solution 0.4 parts by mass (sodium carbonate equivalent is 0.1 mass Parts), using a mixer (high-speed mixer, manufactured by KAWATAMFG Co., Ltd.), uniformly mixed at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). The mixture was heated at 70° C. for 10 days using a shelf-type dryer to obtain fat-and-oil processed starch 1.

In addition, in the production of the fat-and-oil processed starch described in this example and the following production examples, the mixer used the above-mentioned high-speed mixer.

(Production Example 2)

To 100 parts by mass of phosphoric acid cross-linked tapioca starch (a 1:1 mixture of phosphoric acid cross-linked tapioca starch 2 and phosphoric acid cross-linked tapioca starch 3), 1.7 parts by mass of defatted soybean flour and high linseed safflower oil (iodine Value 145, manufactured by SUMMIT Oil Co., Ltd.) 0.2 parts by mass, uniformly mixed with a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). The mixture was heated at 70° C. for 10 days using a shelf-type dryer to obtain a fat and oil processed starch (fat processed starch 2).

(Manufacturing Example 3)

This example is based on "Preparation of Oil and Fat Processed Starch (Prototype A)" (paragraph 0030) of Patent Document 2 to manufacture fat and oil processed starch.

An oil composition composed of 7.5 g of high linseed safflower oil (Iodine Number 145, manufactured by SUMMIT Oil Co., Ltd.) and 7.5 g of glycerol diacetyl tartaric acid fatty acid ester (manufactured by Riken Vitamin Co., POEM W-10) at 60°C Heat and dissolve. With respect to 100 parts by mass of the phosphoric acid cross-linked tapioca starch "ACTBODY-TP-1" (manufactured by J-OIL MILLS Co., Ltd.) adjusted to a moisture content of 12.5%, 0.5 parts by mass of the above-mentioned oil and fat composition were added, and the mixer was used to Mix uniformly at 3000rpm for 10 minutes. The obtained mixture was filled in a closed box, and heated at 60°C for 14 days to obtain a fat processed starch (oil Fat processed starch 3).

Table 1 shows the pH system of each fat processed starch obtained in Production Examples 1 to 3. Here, the pH of the fat processed starch is measured by the following method.

(pH)

A 10% by mass aqueous dispersion was prepared for each fat processed starch, and the pH of each aqueous dispersion was measured at 25°C.

[Table 1]

(Measurement method of cold water swelling degree)

Measure the degree of cold water swelling according to the method described in "Starch ‧ Related Carbohydrate Test Method", pages 279-280, 1986, Society Publishing Center. Specifically, it is measured according to the following method.

(1) Use a moisture meter (Ken Sei Industrial Co., Ltd., electromagnetic moisture meter: model MX50) for the sample, heat and dry it at 125°C and perform moisture measurement, and then calculate the mass of the dried substance from the obtained moisture value.

(2) 1 g of the sample was accurately weighed based on the mass of the dried substance, taken into a centrifuge tube, immersed in 1 mL of methanol, and stirred with a glass rod while adding distilled water at 25°C to make the accuracy to 50 mL. Occasionally shake, and place at 25°C for 20 minutes. Using a centrifugal separator (manufactured by Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E, rotor: T4SS Wing rotor, adapter tube: 50TC×2S adapter tube), centrifuge for 30 minutes at 4000 rpm at 25°C, tilt the supernatant liquid, and take it into a weighing bottle. The supernatant liquid taken in the weighing bottle is evaporated to dryness, and then dried under reduced pressure at 110°C for 3 hours, and the dried mass of the supernatant liquid is obtained by weighing. Further take the mass of the precipitation part, calculate the solubility according to the following formula, and then calculate the cold water swelling degree.

Solubility (S) db% = dry mass of the supernatant liquid (mg)/1000×100

Cold water swelling degree = sediment mass (mg)/(1000×(100-S)/100)

(Examples 1 to 4, Comparative Examples 1, 2, Comparative Examples 1 and 2)

This example implements the preparation and evaluation of boneless chicken nuggets. The material formula is shown in Table 3. In addition, in the examples described in Table 3 and Tables 4 to 6 described later, regarding the example of preparing a meat composition in advance (Example 4 of Table 3), "(A)+(B)+(C)", That is, the total amount of ingredients (A) to (C) is the amount of the meat composition.

(How to make boneless chicken nuggets) 1. Meat treatment‧Salted

The materials of 1 in the materials listed in Table 3 were mixed in advance. First, swell the gelatin in water at room temperature. During this period, the meat, glutamine Na and salt are fully kneaded and refrigerated. After the gelatin swells, it is quickly mixed with the meat.

2. Powder mix

The materials of 2 in the materials listed in Table 3 were mixed in advance.

3. Preparation of salt

The tris(polyphosphoric acid) salt or sodium bicarbonate of material 5 in the materials described in Table 3 was dissolved in water of material 5 in advance to obtain an aqueous solution.

4. Stirring (emulsification)

Combine the mixture of the above 1. and 2. and the aqueous solution obtained in 3. in the materials described in Table 3, and the raw materials other than the aqueous solution in 3. above in 3, 4, and 5 in Table 3, and all the materials in 6. , Put them into the mixer in order, and stir for 20 seconds × 2 times. However, only in Example 4, after obtaining a meat composition in which only the powder materials of 5 and 6 were mixed, the mixture of the above-mentioned 1. and 2. and the material water of 5 were combined with the 3 listed in Table 3. 4. Put all the materials in 4 into the mixer in order, and perform mixing for 20 seconds × 2 times.

5. Forming

The stirred mixture is shaped so that each one becomes a square of about 3 cm×4 cm, a thickness of about 1 cm, and about 20 g.

At this stage, the pH of the filling before frying is measured. That is, 5 g of the remaining filling was diluted 10-fold with distilled water to form a slurry, and then the pH was measured at 25°C using a pH meter.

6. Frozen

The formed small pieces of fried food were frozen at -20°C and allowed to stand overnight.

7. Dipping paste

The breading powder is a mixture of juicy frying powder (manufactured by DAISHO) and KPS-200 (manufactured by J-OIL MILLS) at a mass ratio of 50:50. An equal amount of water is added to the mixed powder to form a coating slurry.

Make the obtained coating slurry adhere to the frozen small pieces of fried food. At this time, the weight of the meat after the coating paste adhered was measured.

8. Fried

The small pieces of fried food obtained in 7. were fried at 170-175°C for 4.5 minutes to obtain boneless chicken nuggets in each case. Measure the weight of the fried small pieces after frying.

In addition, the fried small pieces of fried food should stand at room temperature for about 30 minutes to remove residual heat After that, freezing (-20°C, one night).

Then, it was thawed in a microwave oven (1400W) for 30 seconds, and sensory evaluation was performed on the texture of the thawed small pieces of fried food. The evaluation results are shown in Table 3.

(Calculation of conditioning yield)

From the weight of the meat after the batter is attached and the weight of the fried pieces obtained from the above 7. and 8., the conditioning yield is calculated by the following calculation formula.

Conditioning yield (%) = (weight of small pieces of fried food after frying / weight of small pieces of fried food after coating paste adhesion) × 100

The calculated values of each example are shown in Table 3.

(Sensory evaluation)

For each example, the hardness (hardness at the time of initial bite), elasticity (sensation of elasticity at the first bite), chewiness (chewiness during chewing, ease of disintegration of meat pieces) of boneless chicken pieces obtained in each case ), fiber texture (whether it has the original fiber texture of meat), taste‧flavor (with or without abnormal flavor), and juicy texture, evaluated by 3 professional panelists. Regarding each evaluation item, three people agree and score, and 3 points or more are considered "pass". The scores of each item are shown in Table 2. In addition, the evaluation results of each example are shown in Table 3.

[Table 2]

[table 3]

As shown in Table 3, the small fried food of Example 1 containing ingredient (A) and ingredient (B) has excellent hardness, elasticity, chewiness, fiber feel, taste, flavor and juiciness.

Furthermore, as in Examples 2 to 4, when the component (C) contains alpha-enhanced high amylose corn starch, the juiciness is enhanced.

Furthermore, as in Example 4, even if the powder ingredients are mixed in advance to obtain a meat composition, and then added and mixed according to the state of the powder to make small pieces of fried food, the same as that of Example 3 in water Adding after dissolution is the same as the small pieces of fried food evaluated.

(Examples 5-7, Comparative Example 3)

In this example, except for using the materials described in Table 4, the preparation of boneless chicken nuggets was performed in accordance with the above (Method for manufacturing boneless chicken nuggets), and the evaluation was performed according to the same evaluation criteria.

[Table 4]

As shown in Table 4, using one or more selected from sodium bicarbonate, potassium bicarbonate and sodium carbonate as ingredient (B) of small pieces of fried food, the hardness, elasticity, chewiness, fiber feel, taste‧ The flavor and juiciness are excellent.

Furthermore, it is known from Examples 1, 5 and 6 that when sodium bicarbonate and sodium carbonate are mixed and added, small pieces of fried food with good taste can also be obtained, but the difference between component (A) and component (B) With the same amount of addition, in terms of taste, flavor and juiciness, adding sodium bicarbonate alone will be excellent.

Furthermore, it can be seen from Examples 1 and 5-7 that when ((A)/(B)) is 37.0, the fiber feel and juiciness are improved compared to the case of 10.0.

(Examples 8-12, Comparative Example 4)

In this example, except for using the materials described in Table 5, the preparation of boneless chicken nuggets was performed in accordance with the above (Method for manufacturing boneless chicken nuggets), and the evaluation was performed according to the same evaluation criteria.

[table 5]

As shown in Table 5, the small pieces of fried food with the amount of ingredient (A), ingredient (B), and ingredient (C) within the predetermined range are hardness, elasticity, chewiness, fiber feel, taste, flavor, and more. The juice feel is excellent.

Regarding the addition amount of the ingredient (A) in the filling, with respect to hardness and elasticity, it is good at 0.93 mass% or more, more preferably at 2.31 mass% or more, and particularly preferably at 3.7 mass% or more. For the chew resistance, it is good when it is 0.93 mass% or more, and it is more preferable when it is 3.7 mass% or more.

Regarding the component (B), when comparing Examples 3, 8 and 9 with the same compounding amount of the component (A), it is good when the elasticity is 0.15 mass% or more, preferably when it is 0.25% by mass or more, and 0.75 mass% or more. Time is especially good. On the other hand, for taste and flavor, it is good when the content of the component (B) is 0.75 mass% or less, more preferably 0.25 mass% or less, and particularly preferably 0.15 mass%. It is good when the juiciness is 0.25% by mass or more.

Regarding the blending amount of the ingredient (C) in the filling, it was found that when the content was 0.19% by mass or more compared with the case of 0.07% by mass, the juiciness was further improved. With regard to hardness or elasticity, when compared with 0.19% by mass, the content of 0.3% by mass or more is more excellent.

Regarding ((A)/((A)+(B)+(C))), when 46.3% by mass or more and 90.9% by mass or less, the fiber feel is good, and it is better when 71.4% by mass or more and 87.2% by mass or less . On the other hand, with regard to taste and flavor, it is good at 46.3% by mass or more, more preferably at 71.1% by mass or more, particularly good at 74.1% by mass or more, and best at 87.2% by mass or more.

Regarding the value of ((A)/100 parts by mass of meat), for hardness and juiciness, it is good at 1.5 or more, more preferably at 3.7, and particularly good at 5.9.

(Examples 13-14, Comparative Examples 5-6, Comparative Example 4)

This example is to implement the production and evaluation of fish balls.

(How to make fish balls)

According to the formula in Table 6, fish balls were prepared in the following order and subjected to sensory evaluation.

1. Preparation

After half-thawing the frozen fish paste (frozen fish paste KA, manufactured by American Seafoods), it was cut into 5 mm square dice with a kitchen knife.

2. Raw material mixing

Measure the cut fish paste and use a food processor to stir until it becomes a delicate fish paste.

Then, ice-cold water was added to half of the amount described in Table 6 and stirred (10 seconds×2 times).

Next, salt was added and stirred (15 seconds × 4 times).

Then, the remaining water and other raw materials are added and stirred (15 seconds × 4 times).

3. Degassing

Put the fish paste obtained in the above examples into plastic bags for degassing.

4. Fried

Cut the corners of the plastic bag, squeeze out 18g of fish paste from each case, and fry it at 170°C for 5 minutes.

(Evaluation)

The evaluation results of each example are summarized and shown in Table 6.

[Table 6]

As shown in Table 6, fish balls with a pH of component (A) within a predetermined range are excellent in hardness, elasticity, chewiness, taste, flavor, and juicy texture.

Regarding hardness, elasticity, and chew resistance, it is excellent when the pH of the component (A) is 5.8 or more, and even more excellent when it is 9.0. On the other hand, fish balls using fat-and-oil processed starch 3 with a pH of 3.5 are inferior in terms of hardness, elasticity, and chew resistance.

(Example 15)

This example implements the production and evaluation of sausages.

(Method of making sausage)

According to the recipe in Table 7, sausages were prepared in the following order and subjected to sensory evaluation.

1. Pre-treatment

Prepare pork lean (6mm minced) ground meat, thoroughly mix it with sodium nitrite and salt in advance, and let it stand at 4°C for 1 hour.

2. Preparation of meat composition

Dry protein (manufactured by Kewpie Egg) and spice mixture (pre-mixed with pepper, nutmeg, ginger and garlic (all manufactured by GABAN) in the raw materials listed in Table 7 according to the formula in Table 7), ( B) Sodium bicarbonate, (A) fat-processed starch 1, and (C) alpha-formed high-amylose corn starch are mixed to prepare a powdery meat composition.

3. Raw material mixing

Pour half of ice water into a hand mixer, and then put in the meat previously processed in 1., the meat composition prepared in 2. above, reduced water syrup, and pork fat in the order, and then mix for 20 seconds. Then, pour the remaining half of the ice water and mix for 30 seconds.

4. Enema

Using a manual sausage stuffer, after mixing, the meat after mixing was stuffed so that the length of the collagen casing (Nippi casing, manufactured by Nippi Collagen Industrial Co., Ltd.) becomes about 8 cm.

5. Dry

Use the dry heat air supply mode of the convection oven to dry at 50°C for 30 minutes.

6. Steam cooking conditioning

Perform 30 minutes heating and conditioning in a 70℃ warm bath.

7. Cool

Cooling was performed for 10 minutes with running water, and sensory evaluation was performed.

[Table 7]

The sausage obtained in Example 15 had moderate juiciness, elasticity, hardness, and chewiness. In addition, it has a moderate fiber feel, and it is in good condition with respect to taste and flavor.

This application claims priority on the basis of Japanese Patent Application No. 2018-185953 filed on September 28, 2018, and quotes all the contents disclosed in this application.

Claims (17)

A manufacturing method of processed meat food, including: The steps of applying the following ingredients (A) and (B) to meat products to prepare fillings; and Heating the above fillings; Wherein, the 10% by mass aqueous dispersion of the above component (A) has a pH of 4.0 or more and 12.0 or less at 25°C; (A) Oil processing starch, (B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate. The method for producing a processed meat food according to claim 1, wherein the content of the component (A) in the filling relative to the content of the component (B) is 0.7 or more and 45 or less in terms of mass ratio. For example, the method for manufacturing processed meat food of claim 1 or 2, wherein the above-mentioned steps of preparing the filling include: the above-mentioned meat products of one or two shapes selected from minced and pasty shapes, and The above component (A) and the above component (B) are kneaded. The method for manufacturing a processed meat food of claim 1 or 2, wherein in the step of preparing the filling, the amount of the ingredient (A) added is 0.5 parts by mass or more and 25 parts by mass relative to 100 parts by mass of the meat The above component (A) is applied in the following manner. According to claim 1 or 2, the manufacturing method of processed meat food, wherein, in the above-mentioned step of preparing the filling, the component (C): gelatinized starch is further added to the above-mentioned component (C). (A) It is applied to the above-mentioned meat products so that the addition amount becomes 3 or more and 30 or less by mass ratio. According to claim 1 or 2, the manufacturing method of processed meat food, wherein, in the above step of preparing the filling, the pH of the 10% by mass aqueous dispersion of the filling at 25°C is 6.8 or more and 8.6 or less. For example, the method for manufacturing processed meat food of claim 1 or 2, wherein the processed meat food is selected from the group consisting of boneless chicken nuggets, hamburger steak, sausage, and fried fish paste. A meat product composition, which is a powdered meat product composition containing the following ingredients (A) and (B): (A) Oil processing starch, (B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate; among them, The 10% by mass aqueous dispersion of the component (A) has a pH of 4.0 or more and 12.0 or less at 25°C. For example, the meat composition of Claim 8 does not substantially contain phosphate. The meat product composition of claim 8 or 9, wherein the content of the component (A) relative to the content of the component (B) is 0.7 or more and 45 or less in terms of mass ratio. The meat product composition of claim 8 or 9, wherein the above-mentioned component (A) is fat-processed phosphoric acid cross-linked tapioca starch. The meat product composition of claim 8 or 9, wherein the above-mentioned component (B) is one or more selected from the group consisting of sodium bicarbonate or potassium bicarbonate. For example, the meat composition of claim 8 or 9, which further contains component (C): alpha starch. The meat product composition of claim 13, wherein the content of the component (A) relative to the content of the component (C) is 3 or more and 30 or less in terms of mass ratio. The meat product composition of claim 8 or 9, wherein the meat product composition contains 25% by mass or more and 97% by mass or less of the above-mentioned component (A). Such as the composition for meat products of claim 8 or 9, wherein the above-mentioned meat products are from chicken, One or two or more selected from the group consisting of pork, beef, and fish paste. A method for improving the chewiness of processed meat products includes the following ingredients (A) and (B) contained in meat: (A) Oil and fat processed starch; and (B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate; among them, The 10% by mass aqueous dispersion of the component (A) has a pH of 4.0 or more and 12.0 or less at 25°C.