WO2006098510A1

WO2006098510A1 - Meat-improving agent and method of producing processed meat food by using the meat-improving agent

Info

Publication number: WO2006098510A1
Application number: PCT/JP2006/305771
Authority: WO
Inventors: Shunichi Satou; Natsuki Miyazaki; Shinji Ueda
Original assignee: Ajinomoto Co., Inc.
Priority date: 2005-03-17
Filing date: 2006-03-16
Publication date: 2006-09-21
Also published as: CN101141889B; CN101141889A; JPWO2006098510A1

Abstract

[PROBLEMS] To provide a meat-improving agent which is to be used in the pretreatment stage before heating in a thermally cooked food product made of meat, poultry, fishes, etc. and contributes to the retention of a softness, a juicy feel and a fibrous texture even after storing for 24 hours at room temperature or in a chilled or frozen state while sustaining the yield at a level comparable to the existing products and causing no worsening in the taste. [MEANS FOR SOLVING PROBLEMS] A meat-improving agent which contains, per part by weight of roasted salt, from 0.001 to 0.1 part by weight of glutathione, from 1.0 to 5.5 parts by weight of a sugar alcohol and/or an oligosaccharide and from 0.1 to 2.5 parts by weight of a starch derivative obtained by esterifying and/or etherifying starch.

Description

Specification

. Meat improver and process for producing processed meat food using the meat improver

(Technical Field) The present invention relates to a meat improver for livestock, fish and shellfish, and the like, and production of a processed meat product with improved quality using the meat improver. More specifically, it has the effect of suppressing the heating process such as steaming, grilling, frying, etc., and the yield reduction that occurs during storage. Even with the above storage, quality improvement is less than that of the conventional technology, and the succulent and soft texture, fiber texture, and meat-improving agent for meat and seafood, etc. with the purpose of maintaining the taste and the meat The present invention relates to a method for producing processed meat food using an improving agent.

(Background Technology) Beef-pigs, poultry and other meat such as chicken, seawater fish, seafood such as crustaceans and shellfish, processed foods with good yield, soft, succulent and soft texture and delicious taste Liked. However, the current situation is that processed meat products that have a sufficiently satisfactory yield, texture, and taste cannot be obtained. These processed foods are sold at convenience stores and supermarkets. Meat and seafood processed products sold at convenience stores and supermarkets are mainly prepared and mass-produced in central kitchens. During the cooking process (steamed, grilled, fried, etc.), the meat and fish and shellfish that are considered to be delicious are extracted and the yield is reduced, resulting in a hard, muscular, succulent and soft taste. Tends to be obtained. In addition, since it is transported from the central kitchen to the sales floor, it will exceed the time to eat deliciously, and there is a current situation that the texture and taste are degraded and the yield is poor, and these improvements are issues.

Numerous studies have been made on measures to prevent quality deterioration of such processed meat and seafood processed foods, which have good yield and good succulentness and softness over time. For example, (1) a method of modifying an alkali preparation (phosphates, carbonates) alone or in combination (Japanese Patent Laid-Open No. 4-3 6 1 6 7; Japanese Patent Laid-Open No. 11 1 2 0 0 8 2 3; (Patent No. 2 5 6 8 9 4 6), (2) A method of modifying a dartathione preparation alone or in combination (Sho 6 1-2 3 9 8 6 2, JP 10 0-4 9 3 5 , JP-A-6-1 4 1805), (3) Emulsifier formulation (JP-A-8-276060), (4) Enzyme preparation (proteolytic enzyme, etc.) Methods (Japanese Patent Laid-Open No. 5-2 7 6 8 99, Japanese Patent Laid-Open No. 5-2 8 4 94 4 However, none of the methods have been able to achieve a sufficient yield, texture, and overall improvement of taste. (1) Although it is effective in yield, there is a problem that calcium in the body is excreted by phosphate, and the texture becomes unrealistic without a ham-like fiber feeling. Furthermore, the texture becomes harder and tastes differently (mainly bitterness, There is a deterioration in quality due to the occurrence of astringency. The method of using the (2) dartathione preparation alone has no effect on improving the yield only by softening the meat quality, and there is a deterioration in storage. In the case of mixed preparations with protease, the main purpose is to soften the flesh with protease, which has no effect on the yield, and there is a deterioration in the texture during storage. (3) Ensuring the stability of the enzyme preparation In addition, there was a problem that the amount of addition was narrow and the quality became unstable, and the quality of the meat became harder as time passed and the quality of the emulsifier deteriorated on the surface of the meat. Softness when cooking for cooking There was a poor problem. As an example of (5), there is a meat modifier containing alkali metal chloride and alkali metal carbonate, and Z or alkane bromide hydrogen carbonate (Japanese Patent Laid-Open No. 10-37 0 9 2 3). is there. As a result of confirming the effect of this addition, the texture and taste ages over time, and the function at the time of completion (the balance between the texture and the taste of the meat) is impaired, and a decrease in the juiciness and the softness of the meat is observed. It was. In this way, although there are many prior arts, and there are some effects compared to no treatment, it is a material with an excellent reforming effect or an effective reforming method that has improved yield, texture and taste. There is a further need.

The inventors of the present invention have made various studies to solve these various problems, and that the meat improver that does not contain phosphate, has a good yield, and has a good taste can be achieved by using a grilled salt containing magnesium. Found and filed as Japanese Patent Application No. 2 0 0 2-1 1 1 1 7 3, the present invention is a further improvement of this.

Patent Document 1: Japanese Patent Laid-Open No. 4-3 6 1 6 7

Patent Document 2: Japanese Patent Laid-Open No. 11-200 8 3

Patent Document 3: Japanese Patent No. 2 5 6 8 9 4 6

Patent Document 4: Japanese Patent Laid-Open No. Sho 6 1-2 3 9 8 6 2

Patent Document 5: Japanese Patent Application Laid-Open No. 10-49 35

Patent Document 6: Japanese Patent Laid-Open No. 6-1 4 1 8 0 5

Patent Document 7: Japanese Patent Laid-Open No. 8-2 7 60 74

Patent Document 8: Japanese Patent Laid-Open No. 5-2 7 6 8 9 9

Patent Document 9: Japanese Patent Laid-Open No. 5-2 8 4 9 4 4

Patent Document 10: Japanese Patent Laid-Open No. 10-3070 9 2 3

Patent Document 1 1: Japanese Patent Application 2 0 0 2— 1 1 1 1 7 3

(Disclosure of Invention)

[Problems to be solved by the invention]

The present invention aims to develop a meat modifier that does not use phosphate, which has a problem of calcium elution, and when the meat modifier is added to meat such as livestock and seafood, The softness of the sensation is not reduced, the taste is not deteriorated, and the yield is not particularly reduced. Especially, the food has good yield even if it is stored at room temperature, chilled or frozen for 24 hours after cooking. Sensation · The purpose is to provide processed meat products with good taste. The taste here refers not to the flavor of seasoning with other seasonings, but to the taste that combines the original taste, flavor, and texture of meat by treatment with the modifier itself according to the present invention. .

[Means for solving problems] '

As a result of intensive studies to achieve the above object, the inventor of the present invention has improved yield by 10 to 15% using a baked salt and yeast extract containing glutathione, and a significant improvement effect has been obtained. It was discovered that this effect was due to magnesium contained in the grilled salt and glutathione contained in the yeast extract, and based on this, sugar alcohol and / or oligosaccharide, esterified or etherified modified starch, Furthermore, the qualifying agent containing an appropriate amount of arginine is added to a solution such as a seasoning liquid alone or dissolved and dispersed, followed by a pretreatment process such as soaking, evening bling, and injection for a certain period of time. Increased yield of processed meat products more effectively than conventional methods when subjected to heating processes such as steaming, baking, frying, etc. or storage after freezing, etc. Make sure, also, texture, can taste improvement, it was especially seen in the case of the alkaline agent used ham As a result, the inventors have found that the present invention has a surprising effect such as improvement in working efficiency without occurrence of such unpleasant texture and bitterness and astringency.

That is, in the first aspect of the present invention, the amount of daryuthione is 0.01 to 0.1 part by weight, sugar alcohol, with respect to 1 part by weight of baked salt containing 0.02 to 0.7 part by weight of magnesium relative to sodium chloride And / or oligosaccharides containing 1.0 to 5.5 parts by weight and starch esterified and / or etherified starch derivatives containing 0.1 to 2.5 parts by weight The second invention is a meat improving agent according to claim 1, characterized in that the daryuthione is derived from a dartathione-containing yeast extract,

The third invention further comprises 0.2 to 1.5 parts by weight of arginine, the meat improving agent according to claims 1 and 2,

Furthermore, the fourth invention is the addition of the glutathione in the meat improving agent according to claims 1 to 3 directly or in a solution state so that it is 0.02 to 0.15% by weight with respect to the meat. A process for producing processed meat products with improved quality, characterized by being subjected to one or more treatments selected from pickling, evening brimming or injection,

Furthermore, a fifth invention is the process for producing a processed meat product according to claim 4, wherein the meat improving agent according to claims 1 to 3 is added together with other seasonings.

[The invention's effect]

By preparing the meat using the meat improver according to the present invention and heating and cooking it, while maintaining the yield, it has a soft feeling * juicy feeling> fiber feeling, 24 hours at room temperature or chilled or frozen Meat heat-processed food with little deterioration in taste even after storage can be obtained.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. The meat referred to in the present invention means meat parts used for edible livestock such as cattle, pigs and chickens, and generally eaten fresh and saltwater fish, shellfish and shellfish. In addition, the processed meat food according to the present invention is prepared by using the meat improver according to the present invention and stored as it is and cooked at the time of eating, or cooked after preparation, at room temperature, refrigerated Or it is frozen and put into circulation.

The baked salt in the present invention is not limited as long as it contains 0.05 to 0.7 parts by weight, preferably 0.05 to 0.5 parts by weight of magnesium with respect to sodium chloride and is used as sodium chloride. In particular, those calcined at 300 to 600, preferably 400 to 5500, are more preferable for improving the taste and for improving the physical properties of the meat improving agent itself. The baked salt may be obtained by baking a mixture of sodium chloride and magnesium chloride, or may be prepared by baking magnesium with a mineral component of seawater and baking with sodium chloride. Those in which the proportion of magnesium falls within the above range are included in the present invention. When the ratio of magnesium to sodium chloride is 0.025 parts by weight or less, no effect is obtained, and when the ratio is 0.7 parts by weight or more, bitterness is generated, which is not preferable.

The baked salt content in the meat improving agent according to the present invention can be adjusted to about 10 to 20% by weight unless an excipient or the like is added. This may be used as it is, or may be adjusted appropriately with excipients or other seasonings to obtain a salt concentration that is easy to use. Generally, it is easy to work if the salt concentration is adjusted to 5 to 15% by weight. This is because when 0.5 to 10% by weight of this is added to raw raw meat, the salt concentration relative to the meat is 0.025 to 1.5% by weight, which is the easiest to use as an improving agent. The salt concentration of the improving agent with respect to meat is desirably in the range of 0.025 to 1.5% by weight, more preferably 0.2 to 1.0% by weight, and not more than 0.025% by weight. However, if the amount exceeds 1.5% by weight, salty taste is generated, and the taste of the processed meat and seafood products is unfavorable.

In the present invention, the reduced daryuthione itself or the daryuthione preparation can be used. When this is required for a natural product, a yeast extract containing daryuthione is desirable. A glutathione-containing yeast extract is defined as a yeast extract containing 1% by weight or more of glutathione, which is widely found in foods and natural products. In the case of supplying daryuthione from this yeast extract, if the daryuthione in the yeast extract is 1% by weight or more, the effect can be exerted without generation of yeast odor. The upper limit of the daryuthione content in the yeast extract is not particularly specified, but those with a glutathione content of about 20% by weight are already known, and high-dartathione-containing yeasts containing about 5-10% by weight are already known. Extracts are also commercially available, and can be appropriately selected from these. Of course, the yeast may be cultured by a known method so that the concentration of daryuthione is increased. The higher the daryuthione content, the smaller the added amount of the daryuthione-containing yeast extract, and the lower the generation of yeast odor.

The blend of daryuthione contained in the meat improving agent of the present invention is from 0.001 to 0.1 part by weight, preferably from 0.001 to 0.5 part by weight, based on 1 part by weight of grilled salt. The range of is appropriate. Less than 0.01 part by weight does not produce the desired effect.If it exceeds 0.5 part by weight, it is effective for yield, but it is preferable because it gives unnatural color and undesirable flavor to processed meat products. Absent. When using Gulyu thione-containing yeast extract, it may be added so that it is within this range as daryu thione. The amount of daryuthione added to meat is 0.02 to 0.15% by weight, preferably 0.05 to 0.1% by weight.

The sugar alcohol referred to in the present invention is a reduced maltose powder and a reduced starch saccharified product obtained by adding a starch saccharified product mainly composed of maltose starch syrup and oligosaccharides, and consists of a reduced maltose powder and a reduced starch saccharified product. The ratio may be (20 to 80% by weight). The oligosaccharide referred to in the present invention is a product obtained by subjecting potato starch and Z or evening pio force starch and / or sweet potato starch to an enzyme treatment and hydrolysis, and mainly comprises G 2 to G 10 as sugar chains. Ingredients. The sugar alcohol and Z or oligosaccharide should be added in an amount of 1.0 to 5.5 parts by weight per 1 part by weight of grilled salt, and 0.02 to 8. with respect to the raw material (meat / seafood). The content is preferably 0% by weight, preferably 0.6 to 6.0% by weight. If the added amount is less than 0.02% by weight, the effect of the present invention cannot be obtained. If the added amount exceeds 5.5% by weight, unnatural sweetness is imparted to the meat / seafood product itself. This is not preferable.

The processed starch referred to in the present invention is mainly composed of potato starch, evening pio starch or corn starch, and is obtained by etherification / esterification. The amount of processed starch added is 0.1 to 2.5 parts by weight, preferably 1.2 to 2.0 parts by weight with respect to the grilled salt, and 0 with respect to the raw material (meat / seafood). It is preferable that the content be 0.02 to 3.5% by weight. If the added amount is less than 0.02% by weight, the effect of the present invention cannot be obtained, and if the added amount exceeds 3.5% by weight, an unnatural texture (starch-like bosoposo) in the meat and seafood products themselves. Feeling) is not preferable. In the present invention, it is preferable to further add arginine. The amount of arginine added is preferably 0.2 to 1.5 parts by weight, more preferably 0.3 to 1.0 parts by weight per 1 part by weight of the grilled salt. If the addition amount is less than 0.2 parts by weight, the effect of the present invention cannot be obtained, and if the addition amount exceeds 1.5 parts by weight, the processed meat product itself is unfavorably imparted with unnatural taste, sweetness and bitterness. . As other seasonings, umami seasonings, soy sauce, sauces, spices, etc., which are used for the intended flavoring and flavoring, can be used as appropriate according to the purpose.

It is preferable to further add an organic acid salt to the meat improving agent of the present invention. The organic acid salt can be appropriately selected from food additives that can be used as seasonings and acidulants. For example, citrate, tartaric acid, fumar One or more salts are selected from salts such as oxalic acid and acetic acid. Of these, organic acid salts mainly composed of citrate are most suitable. The addition amount of the organic acid salt is preferably 0.3 to 1.3 parts by weight, more preferably 0.5 to 1.0 parts by weight with respect to 1 part by weight of the baked salt. If the addition amount is less than 0.3 parts by weight, the effect of adding an organic acid salt cannot be obtained. If the addition amount exceeds 1.3 parts by weight, an unnatural acidity is imparted to the processed meat product itself, which is not preferable.

The meat improving agent according to the present invention is formulated based on the grilled salt in consideration of ease of actual work, and the salt concentration in the improving agent is the taste and work of the target processed meat food. Depending on the manner, it can be set as appropriate within the range of the above-mentioned blending ratio. Any improver formulated within this range can exhibit the effects of the present invention. Further, as long as the effect of the present invention is not hindered, it can be added freely as a J-shaped agent or seasoning.

The form and method of use of the meat improving agent according to the present invention are not particularly limited, and examples thereof include a method of adding, dissolving or mixing in brine, or adding to a seasoning liquid for seasoning. The amount of city water or seasoning liquid at this time can be arbitrarily selected from an economical and efficient viewpoint, but it is desirable that the amount is usually from 0.01 to 1.5 parts by weight per 1 part by weight of meat. In addition, since the product of the present invention contains salt, it is natural that sufficient attention should be paid to the final salt concentration of the target processed meat product when salt is present in the seasoning liquid. For the pretreatment, known methods such as pickling, tumbling, and injection are used. The soaking temperature, time, etc. vary depending on the type and shape of the target meat, but are usually treated at 1 to 10 for 30 minutes to 24 hours, and these can be appropriately selected by those skilled in the art.

The distribution mode of the meat / seafood quality modifier of the present invention or the meat / seafood product using the quality modifier is (1) distributed as a meat modifier. (2) Meat-modifying agent is added to raw meat and seafood meat, which is the raw material, or added to the seasoning liquid for seasoning, soaked, tumbled, injected, etc., then steamed, baked · Distributed in a cooked state such as fried food. (3) Meat modifiers are added to raw meat and seafood meat as raw materials alone or added to seasoning liquids for seasoning, and then chilled or frozen after a pretreatment process such as soaking 'tumbling' injection. Circulate. In addition, by using the meat improver according to the present invention for the preparation of meat, the deterioration of texture due to cooking of meat and seafood, the avoidance of bitterness and astringency, and the deterioration of quality due to water separation etc. are effective. It is suppressed and the yield is maintained, and the original texture and taste of livestock meat and seafood can be imparted.

(Example)

Hereinafter, the present invention will be further described with reference to experimental examples and examples. The “%” shown below is all “weight%”.

(Experimental example 1) Effect of dartathione in the present invention

Raw shrimp (25-30 g Z tail) excluding shell and head, compared to 1 00 0 0 g, city water 1 0 0 0 0 g (1) reduced dartathione (reagent), (2 ) Torula yeast extract (Kohjin Co., Ltd., containing 3% daryu thione) was dissolved or dispersed as 0.01 to 0.2% of each raw epide as daryu thione. It was immersed in 8 to 10 for 15 hours. After that, drain the liquid, put on the clothes and fry for 1700 * C for 4 minutes. Place the obtained shrimp tempura in a sealed storage container and store it in a refrigerator for 24 hours. Sensory evaluation was conducted on the yield and taste of shrimp. The results are shown in Table 1 1-1 and Table 1-2. As is clear from Tables 1 and 1 and Tables 1 and 2, the effect is already achieved at a concentration of about 0.05% by weight. Table 1 1 1 (1) Reduced Daryuthion

Table 1-2 (2) Torula yeast extract (containing 3% daryuthione)

Yield = Shrimp weight after fly (excluding clothing) Z Shrimp weight before pretreatment X 100 (same below)

(Experimental example 2) Effect of blended baked salt and glutathione in the present invention

Raw shrimp (25-30 g / tail) excluding shell and head 100 Og per 100 g of city water, (A) sodium chloride, (B) sodium chloride 98.5 g and magnesium chloride 6 Mixture containing 1.5 g of water salt (0.18% as Mg), (C) (B) baked in an electric furnace for 450 hours for 2 hours (0.21% as Mg), (D) Commercially available Ajinomoto Co., Ltd. “Seto no Honji Oyaki Salt” (0.18% as Mg), (E) (A), and High Guruyu Thion Yeast Extract (Turula Yeast Extract, Co., Ltd. % Content) (0.03% as daryuthione), (F) (D) and high daryuthione yeast extract 30 g each were dissolved or dispersed, then 8 to 1 Ot: 15 I dipped in time. Then drain the liquid, put on clothes and fry at 170 for 4 minutes. Put the obtained shrimp tempura in a sealed storage container and store it in the refrigerator for 24 hours, peel off the clothes and yield with the raw shrimp. And sensory evaluation was performed about taste. The results are shown in Table 2. Conventionally used as a control: (G) sodium bicarbonate and (H) polyphosphate as a mixture of sodium tripolyphosphate and sodium pyrophosphate 1: 1 (weight ratio) (hereinafter abbreviated as polyphosphate) 3g was dissolved in 1000 g of brine so that it would be 0.3% of the usual amount added to meat. The liquid was drained, the garment was put on, fried at 170 for 4 minutes, and the obtained shrimp tempura was placed in a sealed storage container and stored in a refrigerator for 24 hours. This was warmed in an electronic range (500 W, 30 seconds), and a sensory test was conducted to evaluate the softness, juiciness, and taste. Evaluation is conducted by 5 developers, 1 point of slightly better or slightly better than additive-free product (city water only), 2 points of good or effective, very good or clear effect The results are shown in Table 2. The results are shown in Table 2. Table 2

Additives Yield (%) Soft feeling Juicy Taste Comment rice cake None 65 1 1 1

(A) 68 0. 8 0. 8 0. 8

(B) 72 1. 6 1. 6 1. 8 Good taste (C) 76 1. 8 2. 0 2. 8 Taste is particularly good

(D). 76 1. 8 2. 0 2. 8 Taste is particularly good

(E) 76 1. 5 • 1. 6 2. 0 Texture Taste is good

(F) 82 2. 5 2. 8 2. 8 Particularly good texture

(G) 78 1. 6 2. 8 One 1. 0 Bitterness, astringency

(H) 80 1. 6 2. 8-1. 0 Bitterness and astringency appearing As shown in Table 2, the combination of the baked salt of (F) and the yeast extract containing daryuthione preserves moisture, and is juicy. There is a feeling of softness and softness, and the taste is also good, but especially the yield effect has been demonstrated.

(Example 1) Examples of meat improvers according to the present invention

Ajinomoto Co., Ltd. “Seto no Honji Oyaki Salt” (magnesium 0.18% contained) as a grilled salt, Kojin Co., Ltd. “Amalty MR” manufactured by Towa Kasei Kogyo Co., Ltd., Γ SG Origo manufactured by Nissho Chemical Co., Ltd. as an oligosaccharide, and “Emuls Yuichi 30 A” manufactured by Matsutani Chemical Co., Ltd. as an esterified starch derivative. Preparation agents A to D "(hereinafter abbreviated as" improving agents ") were prepared. At the same time, the target products E (Japanese Patent Application No. 2002-111 173), F, and G were prepared by reducing sugar alcohol and starch derivative from improver D, respectively, and supplementing them with dextrin. In order to facilitate workability and comparative evaluation, the baked salt concentration was unified to 10%. Table 3

(Example 2) Evaluation by Muki shrimp

Using the improving agents A to D "prepared in Example 1 and the control products E to I, the shrimp were soaked and processed into tempura by the same procedure as in Experimental Example 1, and stored frozen for 24 hours. As a result of sensory evaluation with 10 persons, the improvers A to D "all had a soft feeling and a sense of succulentness, and were excellent in taste. Compared with the modifiers A to D, the control product E has a yield, F has a taste, G has a soft feeling, H has a squeaky feeling, and I has a softness and squeezing feeling. On the other hand, it was found that the three components of yeast extract containing sugar thione, sugar alcohol and Z or oligosaccharide> starch derivative> were essential for the present invention, but no treatment was performed at the same time. ), Sodium bicarbonate and polyphosphate treated products. These improvers (:, Control product E was clearly superior in yield, texture and taste. Improvement product C and Control product E, no additive> The yield and sensory evaluation results for sodium bicarbonate and polyphosphate treatment are shown in Table 3. The taste of the improver is significantly improved in addition to the yield. The evaluation criteria are as follows: 3: Very preferred , 2: preferred, 1: less preferred, one 1: slightly poor, -2: bad one 3: very poor. Table 4

(Example 3) Evaluation with fried chicken

1 piece 25-30 g of chicken tuna cut into a bowl of 1 0 0 0 0 g, seasoning liquid 1 60 0 g (40 g of soy sauce, 5 g of sugar, 5 g of sodium glutamate (MSG), liquor 1 0 g, ginger paste 15 g, garlic pace 卜 5 g, brine 80 g), and 20 g of the improving agent C shown in Example 1 and 20 g of the control product E were dissolved therein. . Three seasonings having the same composition as above were prepared.> Each seasoning solution was prepared by dissolving 20 g of brine (additive-free product), 3 g of sodium bicarbonate, and 3 g of sodium polyphosphate. Chicken peach was soaked in these seasoning liquids, and pretreated with 8 to 1 O t: for 1 hour. Then, it was garnished with 1 part flour flour, fried at 170 for 4 minutes, and the chicken fried was stored in a sealed container at 5 to 10 under chilled conditions for 24 hours. The meal was warmed in a microwave oven and subjected to sensory evaluation by 10 panelists with yield measurements and additive-free products as controls. The evaluation criteria are the same as in Example 2. The results are shown in Table 5. Table 5

(Example 4) Evaluation with fried chicken

1 piece 2 5 to 30 g of chicken thigh cut into 100 g, seasoning solution 1 60 g (soy sauce 40 g, sugar 5 g, glutamic acid sodium (MSG) 5 g, liquor 10 g , Ginger paste (15 g), garlic paste (5 g), city water (80 g), and 20 g of improver C shown in Example 1 and 20 g of control product E were dissolved therein. At the same time, 20 g of 5% by weight of arginine was added to improver C. Three seasonings with the same composition as above were prepared, and each seasoned solution was prepared by dissolving 20 g of brine (without additives), 3 g of sodium bicarbonate> 3 g of sodium polyphosphate. Chicken peach was crushed into these seasonings and pretreated for 8 hours at 8-10. Then, it was dressed with a flour batter solution, fried for 1700 * C for 4 minutes, and the chicken fried obtained was stored in a sealed container at 5-1 Ot: under chilled conditions for 24 hours. The meal was warmed in a microwave oven and subjected to sensory evaluation by 10 panelists with yield measurements and additive-free products as controls. The evaluation criteria are the same as in Example 2. The results are shown in Table 5.

As shown in Table 5, the fried chicken with the improving agent according to the present invention obtained a high evaluation of the taste without deterioration of the fiber feel of the meat, which is a characteristic of the Al power product, even after storage for 24 hours. In addition, the yield of the product was the same as that of these products without the use of an alkaline preparation or polyphosphate. (Example 5) Comparison of pretreatment process

The starch derivative of the improver B of Example 1 was changed to etherified Foodex manufactured by Matsutani Chemical Co., Ltd., and an improver B 1 in which 10% of the dextrin was changed to sodium glutamate (MSG) was prepared and crushed. The effects of the pretreatment process by kneading, tamping, and injection were compared. The experiment was performed according to Example 4 except for the pretreatment process. Soaking conditions are 8 to 10 for 1 hour, tumbling is 1 hour with tumbler (triple-type massage wagon), and injection is seasoning solution with improving agent dissolved by injection evening (super mini injector) 10 to 3 O m 1/1 0 0 g Chicken thigh was struck at a rate. As a comparative sample, the improving agent of Japanese Patent Application No. 2 0 0 2-1 1 1 1 7 3 is also shown as a control product. The yield after completion of the pretreatment was measured, and the results are shown in Table 6. Table 6

As shown in Table 6, all of the pretreatment processes functioned effectively with the product of the present invention, and showed the same or better effect than conventional improvers. Of these, the three types that had been pretreated with improver B 1 were frozen as they were, and fried for 4 minutes at 1700 after 48 hours. The fried chicken was the same as that fried immediately after the pretreatment, It showed a succulent feeling and a fiber feeling, and had a good taste.

(Example 7) Evaluation with conger

In Example 2, the improving agent C sugar alcohol was changed to Towa Kasei Co., Ltd. Amalty and Towa Kasei Co., Ltd. powder powder (1: 1, weight ratio), and the starch derivative was changed to Matsutani Chemical Co., Ltd. ) Emulstar 3 OA and Nippon Food Chemicals Co., Ltd. Alster H (1: 1, weight ratio) were changed, and 25% of the dextrin was changed to sodium glutamate (MSG) to improve C 1 Using the same seasoning liquid as in Example 3, the effect of the steamed conger by the soaking method was observed. In addition, as the improver C, 2 O g was used for 100 g of the raw material constrictor. The same comparative sample as in Example 5 was used. Steaming was performed at 95 for 30 minutes, and the resulting steamed eggplant was frozen for 24 hours and then thawed in a microwave oven and Z-heated, and sensory evaluation was performed on a panel of 10 people. Evaluation criteria are the same as in Example 3. The results are shown in Table 7. Table 7

As shown in Table 7, the conger with the improving agent according to the present invention obtained a high evaluation of softness, juiciness and taste, without deterioration of the meat, which is characteristic of Al strength formulations, even after storage for 24 hours. It was. In addition, the product yields were equivalent to those obtained without using alkaline preparations or polyphosphates.

(Industrial applicability) By preparing the meat using the meat improving agent according to the present invention and adding cooking, it has a soft feeling * euphoric feeling and a fiber feeling while maintaining the yield, and is 24 hours at room temperature or chilled or A heat-processed food of meat with little deterioration in taste even after freezing can be obtained.

Claims

The scope of the claims

1. 1 to 1 part by weight of baked salt containing 0.02 to 0.7 parts by weight of magnesium with respect to sodium chloride, 0.001 to 0.1 part by weight of glutathione, 1 sugar alcohol and / or oligosaccharide A meat improver comprising 0 to 5.5 parts by weight, and 0.1 to 2.5 parts by weight of starch esterified or Z and etherified starch derivatives.

2. The meat improving agent according to claim 1, wherein the daryuthione is derived from a daryuthione-containing yeast extract.

3. The meat improving agent according to claim 1 or 2, further comprising 0.2 to 1.5 parts by weight of arginine.

4. The dartathione in the meat improving agent according to claims 1 to 3 is

02 to 0.15% by weight of a processed processed meat product with improved quality characterized by being added directly or in solution to at least one treatment selected from pickling, tamping or injection Manufacturing method.

5. The method for producing a processed meat product according to claim 4, wherein the meat improver according to claims 1 to 3 is added together with other seasonings.