TW201927164A - Liquid for flesh processed food and method for producing flesh processed food - Google Patents

Abstract

The invention provides a liquid for edible meat processing, which comprises: component (A): starch with a swelling degree of cold water exceeding 1 and less than 8; component (B): starch with a swelling degree of cold water of 8 or more and 40 or less; and the component (C): One or two or more selected from the group consisting of starch and dextrin other than the above component (B); and the dextran equivalent of component (A) is more than 0 in dry matter conversion and is not full 0.8, the dextran equivalent of the above component (C) is 0.8 or more and 10 or less in terms of dry matter.

Description

Edible meat processing liquid and manufacturing method of edible meat processed food

The invention relates to a liquid for processing edible meat and a method for manufacturing edible meat processed food.

As techniques for improving the quality of processed meat edible foods, there are techniques described in Patent Documents 1 and 2.

Patent Document 1 (Japanese Patent Laid-Open No. 2006-67998) describes a modifier for processed meat products containing oligosaccharides and starchy raw materials. By adding the modifier for processed meat products to meat, each The synergistic effect of the ingredients provides excellent yield, flavor and texture after heating and cooking. Furthermore, it can provide a kind of product that can be stored in a frozen or refrigerated state after heating and cooking, even after reheating in a microwave oven, etc. Processed meat products that do not spoil good flavor and taste.

Patent Document 2 (Japanese Patent Laid-Open No. 9-308462) describes edible meat processing pickles containing a specific amount of cold water soluble starch that is restricted to be decomposed to the extent that iodine dyeing is possible and beta starch with a crystalline structure Starch is used, and if the starch is used as a pickle for edible meat processing, a product with a juicy taste can be obtained.

[Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 2006-67998

Patent Document 2: Japanese Patent Laid-Open No. 9-308462

However, in recent years, the characteristics required for the food texture of edible meat processed foods have improved, and when the above-mentioned technology is used, the operability of the edible meat processing liquid when used is excellent. At the same time, the present inventors have found that There is room for improvement in the aspect of the processed meat processing liquid with a juicy taste.

According to the present invention, a liquid for edible meat processing can be provided, which comprises the following components (A) to (C): (A) starch with a cold water swelling degree of more than 1 and less than 8; (B) cold water swelling degree of 8 Starch above and below 40; and (C) one or more selected from the group consisting of starch and dextrin other than the above component (B); and the dextrose equivalent of the above component (A) is dry matter The conversion is more than 0 and less than 0.8, and the dextran equivalent of the above component (C) is 0.8 or more and 10 or less in terms of dry matter.

Furthermore, according to the present invention, there can be provided a method for manufacturing a edible meat processed food including the step of applying the above-mentioned liquid for edible meat processing of the present invention to edible meat.

Furthermore, according to the present invention, it is possible to provide a edible meat processing using the above-mentioned present invention Edible meat processed food manufactured by the manufacturing method of food.

In addition, any combination of these components, or the conversion of the expression of the present invention between methods, devices, etc., is also effective as the aspect of the present invention.

For example, the present invention also includes an improved method of edible meat processed food, which includes the step of applying the edible meat processed food of the present invention to edible meat.

According to the present invention, it is possible to provide an edible meat processing liquid which is excellent in workability when used, and which can give a succulent texture to the edible meat processing food.

Hereinafter, the embodiment of the present invention will be described with specific examples of each component.

Furthermore, any one of the components can be used alone or in combination of two or more.

(Liquid for edible meat processing)

In this embodiment, the liquid for edible meat processing contains the following components (A) to (C).

(A) Cold water swelling degree is more than 1 and less than 8 starch, and the dextrose equivalent of the component (A) in dry matter conversion is more than 0 and less than 0.8; (B) cold water swelling degree is 8 or more and 40 or less Starch; (C) one or more than one selected from the group consisting of starch and dextrin other than the above component (B), and the dextrose equivalent of the component (C) is 0.8 or more in dry matter conversion And below 10.

Moreover, the liquid for edible meat processing in this embodiment is the liquid for edible meat processing applied to edible meat, specifically, the edible meat is meat of mammals such as cattle, pigs, sheep, goats, etc .; chicken, domestic duck, Meat of birds such as turkeys, geese, wild ducks; reptiles such as crocodiles; amphibians such as frogs; and meat of fishes such as fish and shrimps.

(Ingredient (A))

The component (A) is a starch having a swelling degree of cold water of more than 1 and less than 8. In addition, the dextran equivalent of component (A) exceeds 0 and less than 0.8 in terms of dry matter.

Here, the cold water swelling degree of the component (A) and the component (B) to be described later can be measured by the method described on pages 279-280 of the "Study Method for Starch and Related Sugars" of the Society Publishing Center in 1986.

Specifically, 1 g of the sample was accurately weighed in dry matter conversion, taken in a centrifuge tube, impregnated with 1 mL of methanol, and stirred with a glass rod, while adding pure water at 25 ° C. to accurately make it 50 mL. Shake from time to time and leave at 25 ° C for 20 minutes. It was centrifuged at 4500 rpm for 30 minutes at 25 ° C, the supernatant was tilted, taken out in a weighing bottle and evaporated to dryness, dried under reduced pressure at 110 ° C for 3 hours, weighed, and the dissolved amount was determined. Calculate the mass of the precipitated part, and calculate the solubility and swelling degree of cold water by the following formula.

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

Cold water swelling degree = mass of precipitated part (mg) / (1000 × (100-S) / 100)

Also, the dextrose equivalent of component (A) and component (C) described later is DE, which is a relative scale that sets the reducing power of glucose, which is a representative reducing sugar, to a reducing power of 100, and is a starch An indicator of the degree of decomposition. The dextrose equivalent of starch and dextrin can be determined by the method described on pages 41-42 of the "Starch and Related Glucose Experiment Method" of the Society Publishing Center in 1986.

(Somogyi copper reagent)

24 g of anhydrous Na ₂ CO ₃ and 12 g of Rochelle salt were dissolved in 250 mL of distilled water. 40 mL of 10% crystalline copper sulfate (CuSO ₄ ‧5H ₂ O) aqueous solution and 16 g of NaHCO _{3 were} added to the solution and dissolved. 18 g of anhydrous Na ₂ SO _{4 was} dissolved in 500 mL of boiling water. After cooling, the two solutions were combined, and distilled water was added to make 1 L. After standing at 35 ° C for 1 week, it was filtered and stored in a brown bottle at room temperature.

(Nelson reagent)

Dissolve 25g of ammonium molybdate in 450mL of distilled water, and add 21mL of concentrated sulfuric acid. Dissolve 3g of disodium arsenate (Na ₂ HASO ₄ ‧7H ₂ O) in 25mL of distilled water. Combine the two solutions and add distilled water to make 1 L. After standing at 35 ° C for 24 hours, store it in a brown bottle at room temperature.

(test methods)

Based on dry matter conversion, 0.035 g of the sample was dispersed in 4 mL of dimethyl sulfoxide and allowed to stand in a boiling bath for 10 minutes to obtain a sample solution. In a small test tube with a diameter of 10 ~ 12mm, add 0.25mL of Sommeryl copper reagent to 0.25mL of sample solution, cover with a glass ball, and heat accurately in a boiling hot water bath for 20 minutes. After cooling in running water, 0.5 mL of Nielsen reagent was added and mixed well. After standing for 15 minutes, 4 mL of distilled water was added, and the absorbance was measured at 500 nm. Next, using a glucose solution, a calibration curve representing the relationship between the absorbance at 500 nm and the concentration of reducing sugar was prepared, and the mass of reducing sugar in the sample was determined from the calibration curve, and DE was calculated based on the following formula.

DE = mass of reducing sugar in the sample g / 0.035g × 100

From the viewpoint of improving the juicy taste of edible meat processed foods, the cold water swelling degree of component (A) is more than 1 and less than 8, preferably more than 1 and 4 or less, more preferably 2 or more and 3 or less .

From the viewpoint of improving the juicy taste of edible meat processed foods, the dextran equivalent of component (A) in dry matter conversion is more than 0 and less than 0.8, preferably 0.1 or more and 0.7 or less, and more preferably It is 0.2 or more and 0.6 or less.

As the component (A), if it is a starch whose cold water swelling degree and dextrose equivalent fall within a predetermined range, there is no limitation, and examples include corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, and wheat starch , Rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and modified starches of these, for example, by acetylation; etherification; and phosphoric acid crosslinking, adipic acid crosslinking, alone or in combination Modified starch made by cross-linking.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, and from the viewpoint of enhancing the juicy taste of the edible meat processing food, the component (A) is preferably One or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch, more preferably one or more selected from the group consisting of waxy corn starch and rice starch 2 kinds.

Self-inhibiting the precipitation of starch in edible meat processing liquid and improving the operability when using edible meat processing liquid, the viewpoint of improving the yield of edible meat processing food, the viewpoint of suppressing the stickiness of edible meat processing food, and the improvement From the viewpoint of the juicy texture of edible meat processed foods, the content of component (A) in the edible meat processing liquid is preferably 0.8% by mass or more, and more preferably 1% by mass or more relative to the entire edible meat processing liquid It is more preferably 2% by mass or more, and still more preferably 6% by mass or more.

In addition, from the viewpoint of improving the juicy texture of edible meat processed foods, the content of component (A) in the edible meat processing liquid is preferably 35% by mass or less, more preferably 30% by mass or less, and even more preferably It is 22% by mass or less, and more preferably 18% by mass or less.

(Ingredient (B))

The component (B) is a starch having a cold water swelling degree of 8 or more and 40 or less. Here, as the starch with a swelling degree of cold water of 8 or more and 40 or less, for example, starch subjected to jet cooking pot treatment, drum dryer treatment, extruder treatment, etc. may be mentioned.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used and the viewpoint of enhancing the juicy taste of the edible meat processing food, the cold water swelling degree of the component (B) is 8 or more, preferably 9 or more, and more preferably 10 or more.

In addition, from the viewpoint of suppressing the stickiness of the processed meat food, the upper limit of the cold water swelling degree of the component (B) is 40 or less, preferably 35 or less.

Component (B) is preferably α-starch. The raw starch of α-starch starch is not prepared, and it can be, for example, 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 Such modified starches are, for example, modified starches prepared by acetylation, etherification, and crosslinking singly or in combination.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, and the viewpoint of enhancing the juicy taste of the edible meat processing food, the component (B) is preferably One or more types selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch, and alpha compounds of these cross-linked starches, more preferably alpha waxed corn starch.

Here, the aforementioned cross-linked starch includes acetylated cross-linked starch.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, the content of the component (B) in the edible meat processing liquid is relatively higher than that of the edible meat processing liquid as a whole It is preferably 0.08% by mass or more, more preferably 0.1 mass% or more, more preferably 0.15 mass% or more, still more preferably 0.25 mass% or more.

Moreover, from the viewpoint of suppressing the stickiness of edible meat processed foods, the content of the component (B) in the edible meat processing liquid is preferably 6% by mass or less, more preferably 4% by mass or less, and even more preferably 1 Mass% or less.

(Ingredient (C))

Component (C) is one or more selected from the group consisting of starch and dextrin other than component (B). In addition, the dextran equivalent of the component (C) is 0.8 or more and 10 or less in terms of dry matter.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, and the viewpoint of enhancing the juicy eating sensation of the edible meat processing food, the dextran of component (C) The equivalent weight is 0.8 or more in dry matter conversion, preferably 0.9 or more.

In addition, from the viewpoint of improving the production yield of processed meat edible foods, the dextran equivalent of component (C) is 10 or less, preferably 8 or less, more preferably 6 or less in terms of dry matter, and more preferably 5 or less.

From the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, the content of the component (C) in the edible meat processing liquid is relatively higher than that of the edible meat processing liquid as a whole It is preferably 0.08 mass% or more, more preferably 0.1 mass% or more, further preferably 0.15 mass% or more, and still more preferably 0.25 mass% or more.

Also, from the viewpoint of suppressing the stickiness of edible meat processing food, and the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the workability when the edible meat processing liquid is used In particular, the content of the component (C) in the liquid for edible meat processing is preferably 6% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, and still more preferably 2% by mass or less.

Next, the mass ratio of the components (A) to (C) in the edible meat processing liquid will be described.

First, from the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the operability when the edible meat processing liquid is used, the component (B) relative to the content of the component (A) in the edible meat processing liquid The content ratio ((B) / (A)) is preferably 0.005 or more in mass ratio, more preferably 0.01 or more, still more preferably 0.02 or more, and even more preferably 0.03 or more.

In addition, from the viewpoint of suppressing the stickiness of edible processed meat products, the above-mentioned mass ratio ((B) / (A)) is preferably 7 or less, more preferably 5 or less, and still more preferably 3 or less.

In addition, from the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the workability when the edible meat processing liquid is used, the component (B) relative to the content of the component (C) in the edible meat processing liquid The content ratio ((B) / (C)) is preferably 0.05 or more in terms of mass ratio, more preferably 0.1 or more, and still more preferably 0.2 or more.

In addition, from the viewpoint of suppressing the stickiness of processed meat foods, the above-mentioned mass ratio ((B) / (C)) is preferably 5 or less, more preferably 3 or less, and still more preferably 2 or less, and still more preferably It is below 0.3.

From the viewpoint of improving the juicy eating sensation of edible meat processing foods, the total of component (A), component (B) and component (C) in the edible meat processing liquid is preferable to the whole edible meat processing liquid It is 2% by mass or more, more preferably 5% by mass or more, and further preferably 8% by mass or more.

Also, self-suppressing the precipitation of starch in the edible meat processing liquid and improving the edible meat processing From the viewpoint of workability when the liquid is used, the total amount of component (A), component (B), and component (C) in the liquid for edible meat processing is preferably 47% by mass or less relative to the entire liquid for edible meat processing It is more preferably 30% by mass or less, further preferably 24% by mass or less, and still more preferably 21% by mass or less.

The edible meat processing liquid may also contain components other than components (A) to (C). Specifically, the liquid for edible meat processing further preferably contains the following component (D). Component (D): D-glucose equivalent is one or more than two selected from dextrin and oligosaccharide in excess of 10 and less than 40 in dry matter conversion.

From the viewpoint of enhancing the juicy eating sensation of processed meat products, the dextran equivalent of component (D) is preferably more than 10, and more preferably 12 or more in terms of dry matter.

In addition, from the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the workability when the edible meat processing liquid is used, the dextran equivalent of the component (D) is preferably 40 or less in terms of dry matter, and more preferably Below 38.

From the viewpoint of enhancing the juicy eating sensation of edible meat processing foods, the content of the component (D) in the edible meat processing liquid is preferably 0.4% by mass or more and more preferably 0.6% relative to the entire edible meat processing liquid % Or more, and further preferably 0.8% by mass or more.

In addition, from the viewpoint of suppressing the precipitation of starch in the edible meat processing liquid and improving the workability when the edible meat processing liquid is used, the content of the component (D) in the edible meat processing liquid is preferably 2% by mass or less It is more preferably 1.5% by mass or less, and further preferably 1.2% by mass or less.

Moreover, in this embodiment, the liquid for edible meat processing may contain components other than components (A) to (D).

For example, the edible meat processing liquid may also contain water, and the water content may be Residual parts of components other than water in the edible meat processing liquid.

In addition, from the viewpoint of enhancing the juicy taste of edible meat processed foods, the content of water in the edible meat processing liquid is, for example, 40% by mass or more, preferably 50% by mass relative to the entire edible meat processing liquid. It is more preferably 53% by mass or more.

In addition, from the viewpoint of improving the yield of edible meat processed foods, the content of water in the edible meat processing liquid is, for example, 98% by mass or less, preferably 95% by mass or less, and more preferably 90% by mass or less.

Moreover, the edible meat processing liquid may contain components other than the above-mentioned components, and may also contain seasonings such as sugar, vinegar, wine, salt, soy sauce, pepper, sodium glutamate, etc .; emulsifiers; spices; enzymes Ingredients commonly used in foods, such as preparations, alkaline preparations, phosphates, protein materials, and other meat modifiers.

In this embodiment, since the edible meat processing liquid contains the components (A) to (C), the edible meat processing liquid is excellent in workability when used. Furthermore, specifically, since the edible meat processing liquid in this embodiment contains components (A) to (C), it is possible to suppress the precipitation of starch with the passage of time after the preparation of the edible meat processing liquid. Therefore, the liquid for edible meat processing of this embodiment is excellent in usability and workability when applied to edible meat.

In addition, in this embodiment, since the liquid for edible meat processing contains components (A) to (C), the processed edible meat food can be made juicy.

(Eat meat processed food)

In the present embodiment, the edible meat processed food is manufactured using the above-mentioned edible meat processing liquid in the present embodiment.

Specific examples of edible meat as raw materials for processed meat include meat of mammals such as cows, pigs, sheep and goats; birds such as chickens, domestic ducks, turkeys, geese and wild ducks Meat; reptiles such as crocodiles; amphibians such as frogs; and fish-like meat such as fish and shrimps.

Although there are no restrictions on the parts that can be used, if it is applied to: beef breasts, scapula, rib eye meat, front loin, tenderloin, upper and back loin, thigh, etc .; pork shoulder, Tenderloin, tenderloin, breasts, thighs, lateral hind legs, etc .; chicken breasts, thighs, breasts and other parts of chicken can enhance the juicy taste.

Moreover, from the viewpoint of enhancing the juicy taste of edible meat processed foods, the edible meat of edible processed meat raw materials is preferably blocky meat.

Examples of edible processed foods in this embodiment include: ham; barbecue, grilled chicken, steak, grilled fish, grilled shrimp, etc .; grilled pork chops, fried steak, fried chicken chops, fried chicken nuggets, Long Tianyuan fried Deep-fried (sample) foods such as fried white meat fish and fried shrimps such as chicken, fried chicken, fried salmon, fried anchovy, fried crucian carp, fried mackerel, fried cod, etc; stewed meat such as curry and stewed meat; Dried fish such as grilled flower crucian carp.

Among them, from the viewpoint of enhancing the juicy taste of edible meat processed foods, it is preferred that the edible meat processed foods are fried (like) foods.

The fried (like) food may be a fried food obtained by the step of frying (fried) in oil, or it may be made by roasting cooking or steam cooking using a small amount of oil without the step of frying Deep-fried food (non-fried food) with the taste and taste of deep-fried food.

In this specification, fried foods and fried foods are collectively referred to as "fried foods".

Next, the manufacturing method of the edible processed food in this embodiment is demonstrated.

In this embodiment, the manufacturing method of edible meat processing foods includes the step of applying the edible meat processing liquid to edible meat.

From the viewpoint of improving the effect of the edible meat processing liquid in edible meat processed food, the step of applying the edible meat processing liquid to edible meat is preferably composed of self-injection, turning, dipping, spraying and coating One or two or more methods selected by the group apply the process of edible meat processing to the step of edible meat, and then it is preferably injection or inversion, particularly preferably inversion under injection or reduced pressure.

Although the addition amount of edible meat processing liquid can be set according to the type, size, application method, etc. of edible meat used as a raw material, from the viewpoint of improving the effect of edible meat processing liquid in edible meat processed food, 100 parts by mass of edible meat used as a raw material for edible meat is, for example, 5 parts by mass or more, preferably 10 parts by mass or more.

In addition, from the viewpoint of suppressing the deterioration of the better taste or taste of the edible meat used as a raw material, the added amount of the edible meat processing liquid is 150 parts by mass relative to 100 parts by mass of the edible meat used as a raw material Below 100 parts by mass, preferably below 100 parts by mass.

In addition, in the present embodiment, the method for manufacturing edible meat processed foods may further include the step of obtaining the edible meat processed foods by heating and cooking the edible meats after the step of applying the edible meat processing liquid to the edible meats.

The heating cooking method in the heating cooking step is selected according to the type of processed meat edible food.

For example, in fried foods, as a specific example of heating cooking, frying in edible oil at 140 ° C to 220 ° C can be cited, and the oil is heated on a frying pan or iron plate. In addition, dry heat cooking may be performed using an oven or the like, and heat cooking may be performed using microwave heating cooking (microwave cooking) or superheated steam cooking.

In addition, fried (like) food can also be used for processing edible meat on edible meat as core material After the coating material is properly covered with the liquid, it is obtained through a heat treatment step such as pre-fry, a preservation step such as freeze preservation, and a reheat step such as re-frying.

Since the edible meat processing food obtained in this embodiment is applied with the edible meat processing liquid containing the components (A) to (C), the edible meat processed food can be made juicy.

[Example]

Although the embodiments of the present invention are shown below, the gist of the present invention is not limited to these embodiments.

(Raw materials)

As raw materials, the following are mainly used.

(Ingredient (A))

Starch A-1: J-Oil Mills waxy corn starch Y, manufactured by J-Oil Co., Ltd., waxy corn starch (coldness of cold water 2.7, dextrose equivalent 0.2)

Starch A-2: J-Oil Mills corn starch Y, manufactured by J-Oil Co., Ltd., corn starch (cold water swelling degree 2.6, dextrose equivalent 0.3)

Starch A-3: manufactured by J-Oil Manufacturing Co., Ltd., tapioca starch (cold water swelling degree 2.1, dextrose equivalent 0.2)

Starch A-4: JELCALL BP-200, manufactured by J-Oil Co., Ltd., potato starch (cold water swelling degree 2.2, dextrose equivalent 0.3)

Starch A-5: motile B, manufactured by Joetsu Starch Co., Ltd., rice starch (cold water swelling degree 2.5, dextrose glucose equivalent 0.5)

(Ingredient (B))

Starch B-1: Alpha waxy starch, manufactured by J-oil Co., Ltd., alpha waxy jade Rice starch (cold water swelling degree 33.0)

Starch B-2: 100 parts by mass of starch A-2 was mixed into 200 parts by mass of water to prepare a slurry, and the slurry was pasted by an onlator (heat exchanger) (around 100 ° C outlet temperature) while stirring The paste was immediately spread thinly in a tumble dryer according to the convention and heated at 150 ° C. After drying, the α-cornified corn starch obtained by pulverizing with a pulverizer (swelling degree of cold water 10.0)

Starch B-3: JELCALL GT-α, manufactured by J-Oil Manufacturing Co., Ltd., α-acetylated cross-linked cassava starch (cold water swelling degree 14.0)

Starch B-4: JELCALL B-α, manufactured by J-oil Co., Ltd., α-crosslinked potato starch (cold water swelling degree 23.0)

(Ingredient (C))

Starch C-1: JELCALL AH-F, manufactured by J-Oil Manufacturing Co., Ltd. (dextrose glucose equivalent 1.0)

Dextrin C-2: JELCALL FZ-100, manufactured by J-Oil Manufacturing Co., Ltd. (dextrose glucose equivalent 4.1)

Dextrin C-3: SUNDEC # 30: manufactured by Sanhe Starch Industry Co., Ltd. (Dextrose equivalent 4.6)

(Ingredient (D))

Dextrin D-1: SUNDEC # 150, manufactured by Sanhe Starch Industry Co., Ltd. (Dextrose Glucose Equivalent 14.0)

Dextrin D-2: SUNDEC # 300, manufactured by Sanhe Starch Industry Co., Ltd. (Dextrose Glucose Equivalent 21.0)

Oligosaccharide D-3: puretose P, manufactured by Qunrong Chemical Industry Co., Ltd. (dextrose equivalent 36.0)

(Examples 1 to 23, Comparative Examples 1 to 3)

The ingredients shown in Table 1 to Table 5 were mixed to obtain the edible meat processing liquids of each example. For the workability of the obtained edible meat processing liquid, the following methods were used to evaluate the precipitation volume and sedimentation property. Furthermore, using the obtained edible meat processing liquid as a pickling liquid, fried chicken pieces were prepared by the following method, and the juiciness was evaluated by the following method. The evaluation results are combined and shown in Table 1 to Table 5.

(Evaluation method of workability) (Precipitation volume)

In each of the comparative examples and examples shown in Tables 1 to 6, water was used instead of sugar, white pepper, and sodium glutamate, and each component was mixed to obtain 50 mL of a liquid for edible meat processing. The obtained edible meat processing liquid was transferred to a 50 mL volumetric cylinder, and after 30 minutes of standing, the sediment volume (mL) was read.

The larger the precipitation volume (mL), the better the workability.

(Precipitation)

The precipitation volume obtained by the above method is divided by the total amount (g) of the components (A), (B), (C), and (D) to calculate the precipitation property.

Those with a settling property of 1.7 mL / g or more were considered acceptable. If the value of the precipitation is greater than 1.7 mL / g, it is preferable because the starch does not precipitate in the pickling liquid and is easily mixed.

(How to make fried chicken)

Put 200g of pickling liquid and 500g of chicken thigh meat peeled and cut into 20 ~ 30g into a rotating drum (manufactured by Dadao Industry Co., Ltd.). After air intake to 600mmHg, rotate at 12rpm and 10 ° C for 1 hour.

After storing the overturned chicken leg meat in a refrigerator at 5 ° C for one night, it is coated with wheat flour and heated with vegetable oil heated to 170-180 ° C for 5 minutes to make fried chicken nuggets.

(Evaluation method of fried chicken)

The juiciness of the fried chicken nuggets obtained in each case was evaluated. The evaluation was performed by 4 professional functional inspectors who set very juicy to 5 points, did not feel juicy to 1 point, and divided them into 5 grades of 1 to 5 points, with a score of 3.5 or more being qualified.

In addition, the stickiness of the fried chicken nuggets obtained in each case was expressed by an average evaluation based on the agreement of four professional functional inspectors. The evaluation criteria are shown below. ◎, ○ and △ are qualified.

◎: No stickiness at all

○: Stickiness is hardly felt

△: Slightly sticky

×: Stickiness is strongly felt

As shown in Table 1, Example 1 containing components (A), (B), and (C) in the edible meat processing liquid compared to Comparative Example 1 which does not contain the component (B) in the edible meat processing liquid In ~ 4, the precipitation is large and the workability is good. In addition, the fried chicken nuggets obtained by using Examples 1 to 4 as pickling liquids were excellent in juicy taste.

Also, for the fried chicken nuggets obtained by Examples 1 to 4 containing ingredients (A), (B) and (C) in the pickling solution, Examples 3 and 4 containing two kinds of ingredients (C) and containing 1 Compared to the examples 1 and 2 of the component (C), the juicy food feel is more excellent.

As shown in Table 2, for the fried chicken nuggets obtained in Examples 1 and 5 to 7, compared to Example 1 containing ingredients (A) to (C) in the pickling solution, except for ingredients (A) to (C ) Examples 5 to 7 which also include (D) are more juicy. However, in Example 7 in which the oligosaccharide D-3 was added as the component (D), some moisture was felt compared to Example 1.

As shown in Table 3, for the edible meat processing liquids of Examples 8 to 12 with different types of components (A), any of the liquids for the meat processing of Comparative Example 2 has greater precipitation and good workability. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) had particularly high precipitation and excellent workability.

In addition, the fried chicken nuggets obtained in Examples 8 to 12 having different types of ingredients (A) were superior to Comparative Example 2 in juicy food texture. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly excellent in juicy eating.

As shown in Table 4, for the edible meat processing liquids of Examples 8 and 13 to 15 having different types of the component (B), either of them has greater precipitation and better workability than Comparative Example 1. Among Examples 8 and 13 to 15, Example 8 containing starch B-1 (α-waxed corn starch) had the highest precipitation and the best workability.

In addition, the fried chicken nuggets obtained in Examples 8 and 13 to 15 having different types of ingredients (B) were superior to Comparative Example 1 in juicy eating texture. Among Examples 8, 13 to 15, Example 8 containing starch B-1 (α-waxed corn starch) has the most juicy food texture.

As shown in Table 5, Examples 1 and 16 to 23 of the edible meat processing liquids containing the component (A), component (B), and component (C) have high precipitation and excellent workability, and use the The fried chicken nuggets with edible meat processing liquid have excellent juicy taste. However, in the case of Example 16 containing 1% by mass of component (A), compared with Examples 1 and 17 to 23, the fried chicken pieces felt slightly sticky.

On the other hand, the edible meat processing liquid of Comparative Example 3, which does not contain the component (C), has a low precipitation and poor workability, and the succulent fried chicken pieces using the edible meat processing liquid Feeling is also poor.

Furthermore, even if the ratio of component (A), component (B) and component (C) in the liquid for edible meat processing is changed, if the ratio of (B) / (A) and (C) / (B) are within the range Good precipitation, and use this The fried chicken nuggets obtained from edible meat processing liquid have excellent juicy taste.

It can be seen from Tables 1 to 5 that in each example, compared with each comparative example, the precipitation of starch in the edible meat processing solution can be suppressed, and the workability in the application step to chicken is excellent.

In addition, the fried chicken nuggets obtained in each example were excellent in juicy texture.

(Example 24, Comparative Example 4)

Each component shown in Table 6 was mixed, and the liquid for meat processing of each example was obtained. The precipitation volume and sedimentation properties of the obtained edible meat processing liquid were measured by the aforementioned method. Moreover, the obtained liquid for meat processing was used as pickling liquid, and the pork chops were produced by the following method.

(How to make pork chops)

Using an ejector (manufactured by Tonichi Co., Ltd., Super Ejector-TN-SP18), 500g of frozen pork tenderloin (obtained by the edible meat processing industry) was injected into the pickling solution (added 35% of the meat quality) Pickle).

The injected pork tenderloin was placed in a rotating drum (manufactured by Dao Industry Co., Ltd.), and after air intake to 600 mmHg, it was rotated at 12 rpm and 10 ° C for 60 minutes. After the rotation, the pork tenderloin was put into a box and frozen overnight at -18 ° C. After thawing again to 0 ° C, it was formed into a thickness of 1 cm and a mass of 80 g by a ham slicer (manufactured by Hanamu Co., Ltd.).

Add wheat flour, liquid eggs, bread flour to the meat thus shaped, and fry the plant at 170 ° C for 6 minutes to make pork chops.

(Evaluation method of pork chops)

The juiciness of the obtained pork chops was evaluated. The evaluation was performed by 4 professional functional inspectors who set very juicy to 5 points, did not feel juicy to 1 point, and divided them into 5 grades of 1 to 5 points, with a score of 3.5 or more being qualified. The evaluation results are collectively shown in Table 6.

As shown in Table 6, compared with Comparative Example 4, in Example 24, the precipitation of starch in the edible meat processing liquid was suppressed, and the workability in the application step to pork was excellent. In addition, the pork chops obtained in Example 24 were excellent in juicy eating.

This application claims priority based on Japanese Patent Application No. 2017-187565 filed on September 28, 2017, and incorporates all contents disclosed therein.

Claims (10)

A liquid for edible meat processing, which comprises the following components (A) to (C): (A) starch with cold water swelling degree of more than 1 and less than 8; (B) starch with cold water swelling degree of 8 or more and 40 or less ; And (C) one or more selected from the group consisting of starch and dextrin other than the above component (B); and the dextran equivalent of the above component (A) is more than 0 in dry matter conversion and Less than 0.8, the dextran equivalent of the above component (C) is 0.8 or more and 10 or less in terms of dry matter. The liquid for edible meat processing according to claim 1, wherein the above component (A) is one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch. The liquid for edible meat processing according to claim 1, wherein the content of the aforementioned component (A) in the liquid for edible meat processing is 0.8% by mass or more and 35% by mass or less with respect to the entire liquid for edible meat processing. The liquid for edible meat processing according to claim 1, wherein the above component (B) is one selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch, and alpha compounds of these cross-linked starches Or more than 2 kinds. The liquid for edible meat processing according to claim 1, wherein the liquid for edible meat processing further contains the following components (D): (D) one or more selected from the group consisting of dextrin and oligosaccharides, And the dextran equivalent of the said component (D) is more than 10 and 40 or less in dry matter conversion. The liquid for edible meat processing according to claim 1, wherein the content ((B) / (A)) of the aforementioned component (B) relative to the content of the aforementioned component (A) in the edible meat processing liquid is based on mass The ratio is 0.005 or more and 7 or less. The liquid for edible meat processing according to claim 1, wherein the content ((B) / (C)) of the aforementioned component (B) relative to the content of the aforementioned component (C) in the edible meat processing liquid The ratio is 0.05 or more and 5 or less. The liquid for edible meat processing according to claim 1, wherein the total content of the above-mentioned component (A), the above-mentioned component (B) and the above-mentioned component (C) in the edible meat processing liquid is relative to the edible meat processing The whole liquid is 2% by mass or more and 47% by mass or less. A method for manufacturing edible meat processed foods, comprising the step of applying the edible meat processing liquid according to any one of claims 1 to 8 to edible meat. The method for manufacturing edible meat processed food according to claim 9, wherein the above steps of applying the edible meat processing liquid to edible meat are one selected from the group consisting of injection, turning, dipping, spraying and coating Or two or more methods to apply the above-mentioned edible meat processing liquid to the above-mentioned edible meat step.