WO2018123257A1 - Meat processing fluid and method for manufacturing processed meat food - Google Patents

Abstract

A meat processing fluid including a component (A) that is an oil-and-fat-modified starch, and a component (B) that contains a liquid oil, wherein the component (A) content of the meat processing fluid is 2-25 mass% of the total meat processing fluid, and the component (B) content of the meat processing fluid is 5-60 mass% of the total meat processing fluid.

Description

Meat processing liquid and method for producing processed meat food

The present invention relates to a meat processing liquid and a method for producing a processed meat food.

As techniques for improving the quality of processed meat foods, there are those described in Patent Documents 1 to 4.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2000-157218) describes an oil-in-water emulsion for meat processing containing a specific amount of oil and fat, a mixture of pregelatinized starch and β starch, and an emulsifier, respectively. It is described that by using an oil-in-water emulsion for meat processing, a processed meat product excellent in texture after processing and cooking yield can be obtained.

Patent Document 2 (Japanese Patent Laid-Open No. 9-84555) describes a pickle liquid composition for processing meat containing processed starch and one or more kinds of pastes, and such a composition has less foaming. When the meat composition such as ham is manufactured by injecting the composition into meat, the meat product has a natural texture close to meat while increasing the volume of the product. It is described that it is obtained.

Patent Document 3 (Japanese Patent Application Laid-Open No. 9-308462) describes a starch for meat processing pickles containing a specific amount of cold water-soluble starch that has been decomposed to the extent that it can be iodine-stained and β-starch having a crystal structure. It is described that a product having a juicy texture can be obtained by using such a pickle solution.

Patent Document 4 (Japanese Patent Application Laid-Open No. 2004-173572) discloses a meat quality improving agent that is substantially free of water and consists of edible oils and starches, and starch is present in a state of being uniformly dispersed in the edible oils and fats. It is described that a high value-added product having an excellent texture and yield can be obtained by injecting sucrose into fish meat having a low fat content.

JP 2000-157218 A JP-A-9-84555 JP-A-9-308462 JP 2004-173572 A

However, even when the techniques described in Patent Documents 1 to 4 above are used, a soft and juicy processed meat food can be obtained even after storage at room temperature, room temperature storage, refrigeration storage or frozen storage, and the yield of processed meat food is improved. However, there was still room for improvement.

According to the present invention,
The following components (A) and (B):
(A) Oil processed starch, and (B) Liquid oil,
A meat processing solution comprising
Content of the said component (A) in the said meat processing liquid is 2 mass% or more and 25 mass% or less with respect to the said whole meat processing liquid,
There is provided a meat processing liquid in which the content of the component (B) in the meat processing liquid is 5% by mass or more and 60% by mass or less with respect to the whole meat processing liquid.

Moreover, according to this invention, the manufacturing method of the meat processed food including the process of applying the meat processing liquid in the said invention to meat is provided.
Moreover, according to this invention, the meat processed food manufactured by the manufacturing method of the meat processed food in the said this invention is provided.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
For example, the present invention includes a method for improving processed meat foods, which includes the step of applying the processed meat foods according to the present invention to meat.

As described above, according to the present invention, it is possible to obtain a soft and juicy processed meat food even after being stored at room temperature, stored at room temperature, refrigerated or frozen, and improve the yield of processed meat food.

Hereinafter, embodiments of the present invention will be described with specific examples of each component. Each component can be used alone or in combination of two or more.

(Meat processing liquid)
In this embodiment, the meat processing liquid contains the following components (A) and (B).
(A) Oil processed starch (B) liquid oil And in this embodiment, content of the component (A) in the meat processing liquid is 2 mass% or more and 25 mass% or less with respect to the whole meat processing liquid. Yes, the content of the component (B) in the meat processing liquid is 5% by mass or more and 60% by mass or less with respect to the whole meat processing liquid.
The meat processing liquid in the present embodiment is a meat processing liquid applied to meat, specifically, meat from mammals such as livestock meat, bird meat such as poultry, and seafood meat such as fish meat. is there.

(Ingredient (A))
Ingredient (A) is fat and oil processed starch. The fat and oil processed starch is a starch produced through a process having an operation of mixing and heating after adding one or more selected from the group consisting of edible fats and edible fats and oils to the raw material starch. It is a material.

There is no restriction | limiting in the raw material starch of an ingredient (A), 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 modified starches For example, acetylation; etherification; phosphoric acid crosslinking, adipic acid crosslinking, etc. may be used alone or in combination.
In addition, the component (A) is a group consisting of oil- and fat-processed tapioca starch, oil-and-fat processed corn starch and oil-and-fat processed waxy corn starch from the viewpoint of giving a soft and juicy texture when eating after storage at room temperature, storage at room temperature, storage at refrigeration or frozen storage It is preferable that it is 1 type, or 2 or more types selected from. The above-described oil- and fat-processed tapioca starch, oil-and-fat-processed corn starch, and oil-and-fat-processed waxy corn starch, tapioca starch, corn starch and waxy corn starch may be modified starch.

Further, from the viewpoint of improving the yield of processed meat foods, a raw material starch having a degree of swelling of 45 or less, preferably 40 or less, more preferably 30 or less is used. In addition, although there is no restriction | limiting in the minimum of the swelling degree of raw material starch, From a viewpoint of food texture improvement, it is 5 or more, for example, Preferably it is 10 or more.
Here, the degree of swelling is determined by the following method. That is, 1 g of raw material starch is dispersed in 100 mL of water, heated in a constant temperature bath at 80 ° C. for 30 minutes, cooled to 30 ° C., and centrifuged (3000 rpm, 10 minutes). A portion of the resulting precipitate is taken, dried (105 ° C., 4 hours), and the mass before and after is measured. The degree of swelling is determined as the ratio of the mass before drying to the mass after drying of the precipitate (mass before drying / mass after drying).
The low-swelling starch in the above range can be selected from, for example, cross-linked starch, acetylated starch, potato starch, corn starch, waxy corn starch and tapioca starch, with cross-linked starch, corn starch, waxy corn starch and tapioca starch being preferred. The crosslinked starch is preferably a crosslinked tapioca starch.

In addition, as edible oils and fats that are ingredients of component (A), safflower oil such as soybean oil, hyrinol 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, cocoon oil, tea oil, mustard oil, kapok oil, kayak oil, walnut oil, poppy oil and the like.
Moreover, as edible oil and fat related substances, monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate;

Moreover, it is more preferable to use fats and oils having an iodine value of 100 or more as edible fats and oils, and it is more preferred to use fats and oils having 140 or more. Such fats and oils with a high iodine value are easily oxidized by heating, have a high starch-modifying effect, and can be expected to improve the texture of foods such as processed meat foods. Specific examples of fats and oils having an iodine value of 140 or higher include highlinol safflower oil and linseed oil.

Here, the amount of the edible fat or edible fat-related substance is, for example, 0 in terms of the total of the edible fat and edible fat-related substance with respect to 100 parts by mass of the raw material starch from the viewpoint of more reliably obtaining the starch modification effect. 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. In addition, the blending amount of the edible fat or edible fat-related substance with respect to 100 parts by mass of the raw material starch is, for example, 2 parts by mass or less in total of the edible fat and edible fat-related substance from the viewpoint of the texture improvement effect. The amount is preferably 5 parts by mass or less, more preferably 0.8 parts by mass or less.

In addition, the combination of starch and edible oil and fat used for the production of oil- and fat-processed starch is preferably a crosslinked tapioca starch, tapioca starch, corn starch and waxy from the viewpoint of obtaining a soft and juicy processed meat food and improving the yield of the processed meat food. It is a combination of one or more selected from the group consisting of corn starch and an oil or fat having an iodine value of 100 or more.
Moreover, the edible fats and oils used for manufacture of fat processed starch may be the same as the component (B) described later, or may be different.

Next, the manufacturing method of a component (A) is demonstrated.
The method for producing the fat / oil-modified starch of component (A) includes, for example, the following steps:
A step of preparing a mixture by blending raw material starch with one or more selected from the group consisting of edible fats and edible fat-related substances, and a step of heat-treating the mixture obtained in the step of preparing the mixture .

Here, in the step of preparing the mixture, the mixture may include a pH adjuster from the viewpoint of suppressing the oxidized odor of the fat and oil processed starch.
The pH adjuster may be any pH adjuster that can be used in foods, and can be selected depending on the types of raw starch and edible fats and oils. From the influence, hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide; carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate; and disodium hydrogen phosphate, sodium dihydrogen phosphate And other organic acid salts such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc., and one or more of these Is preferably blended. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate are used.
In addition, from the viewpoint of more effectively suppressing the oxidized odor of the oil- and fat-processed starch, it is preferable to use a pH adjuster having a 1% by mass aqueous solution having a pH at 25 ° C. of 6.5 or more, more preferably. 8.0 or more, more preferably 10 or more.

The addition amount of the pH adjuster is, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass or more, more preferably 100 parts by mass with respect to 100 parts by mass of starch from the viewpoint of suppressing the oxidation odor of the component (A). Is 0.03 parts by mass or more. Moreover, from the viewpoint of suppressing the occurrence of puffing in processed meat foods, the addition amount of the pH adjuster is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, based on 100 parts by mass of starch. Preferably it is 1.2 mass parts or less, More preferably, it is 1 mass part or less.
The addition amount of the pH adjuster can be adjusted so that the pH of the mixture is, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.
The pH of the mixture is a pH value obtained by preparing a starch slurry having a concentration of 10% by mass of the mixture obtained in the step of preparing the mixture, and measuring the slurry by the glass electrode method.

The pH adjuster is preferably added when starch and fats and oils are mixed. There is no limitation on the method of adding the pH adjuster, and the salt may be added as it is. However, the pH adjuster is preferably dissolved in advance with about 1 to 10 times the amount of water in the salt. The resulting salt solution is then added. More preferably, it is preferable to add after dissolving the pH adjuster in 0.1 to 10 parts by mass of water with respect to 100 parts by mass of the raw material starch. By making the pH adjuster an aqueous solution in advance, damage to starch due to heating can be more stably suppressed.
In addition, there is no restriction | limiting in the addition order of the pH adjuster in the process of preparing a mixture, You may add a pH adjuster after mixing raw material starch and edible fat or edible fat related substances, or raw material starch and pH adjuster. After adding, edible oil or fat or edible oil-related substance may be added. Preferably, from the viewpoint of workability, it is preferable to add the pH adjuster after mixing the raw material starch and the edible fat / oil or the edible fat / oil related substance.

In the step of preparing the mixture, the mixture may include a protein.
There is no restriction | limiting in protein, The food material etc. which contain refined products, such as plant protein and animal protein, and protein are mentioned.
Among these, plant proteins, such as wheat protein, soybean protein, and corn protein, are mentioned as plant proteins. Examples of the food material containing plant protein include defatted soybean powder and full fat soybean powder, and preferably defatted soybean powder.
Examples of animal proteins include egg proteins such as egg white protein and egg yolk protein, milk proteins such as whey protein and casein, blood proteins such as plasma protein and blood cell protein, and meat proteins such as animal meat protein and fish meat protein. Examples of the food material containing, include dried whole egg and dried egg white.

The amount of protein added is, for example, 0.1 parts by mass or more, preferably 0.5 parts by mass or more with respect to 100 parts by mass of starch, from the viewpoint of suppressing the stickiness of the texture of processed meat foods. Moreover, from a viewpoint of suppressing the dispersibility fall of fat-and-oil processed starch, the addition amount of protein is 10 mass parts or less with respect to 100 mass parts of starch, Preferably it is 5 mass parts or less.

Next, the process of heat-processing a mixture is demonstrated.
In the step of heat-treating the mixture, the oil- and fat-processed starch is obtained by heating the mixture obtained in the step of preparing the mixture.
As for the heat treatment, for example, when heated and baked at a high temperature of 150 ° C. or higher, there is a concern that the starch viscosity is reduced due to the damage of starch granules, and the original water retention of starch is lost. Then, when added to processed meat foods, there is a risk of yield reduction. Therefore, the heat treatment is preferably performed at a low temperature of 130 ° C. or less, more preferably less than 120 ° C., and more preferably at a low temperature of about 40 to 110 ° C. By carrying out like this, the damage of starch is suppressed and the meat improvement effect becomes higher. In addition, although there is no restriction | limiting in the minimum of heating temperature, it sets it as 40 degreeC or more from a viewpoint of shortening a heating period moderately and improving productivity.

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

The content of the component (A) in the meat processing liquid is 2% by mass or more based on the whole meat processing liquid from the viewpoint of improving the softness and juiciness of the processed meat food at the time of eating, preferably It is 4% by mass or more, more preferably 7% by mass or more.
Further, from the viewpoint of suppressing a decrease in the yield of processed meat foods, the content of the component (A) in the meat processing liquid is 25% by mass or less, preferably 20% by mass or less, more preferably 15% by mass. Hereinafter, it is more preferably 12% by mass or less.

(Ingredient (B))
Component (B) is a liquid oil, specifically an edible liquid oil.
In addition, the component (B) is specifically an oil that is liquid, that is, fluid at 25 ° C. under 1 atm. Component (B) is preferably an oil that is liquid at 15 ° C., more preferably an oil that is liquid at 5 ° C., from the viewpoint of improving the texture-improving effect of the processed meat food obtained by including the preservation step. is there.
Further, the rising melting point of the component (B) is, for example, 25 ° C. or less, preferably 15 ° C. or less, more preferably 5 ° C. from the viewpoint of improving the texture improvement effect of the processed meat food obtained including the storage step. It is as follows. The rising melting point can be measured, for example, according to the standard fat and oil analysis test method 2.2.4.2-1996.

Specific examples of component (B) include soybean oil, 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, coconut oil , Tea oil, mustard oil, kapok oil, kayak oil, walnut oil, poppy oil and their hydrogenated oils, fractionated oils, transesterified oils, etc., improving the softness and juiciness of processed meat foods during eating From the viewpoint of improving the yield of processed meat products and the yield of processed meat products, one or more selected from the group consisting of soybean oil, rapeseed oil and palm olein are preferred.

The content of the component (B) in the meat processing liquid is from the viewpoint of improving the softness and juiciness of the processed meat food at the time of eating and from the viewpoint of improving the yield of the processed meat food. It is 5 mass% or more with respect to this, Preferably it is 10 mass% or more, More preferably, it is 12 mass% or more, More preferably, it is 15 mass% or more.
Further, from the viewpoint of suppressing the stickiness of the texture of processed meat foods and the viewpoint of suppressing oiliness, the content of the component (B) in the meat processing liquid is 60% by mass or less, preferably It is 50 mass% or less, More preferably, it is 40 mass% or less, More preferably, it is 30 mass% or less.

The ratio of the content of component (A) to the content of component (B) in the meat processing liquid (component (A) / component (B)) is a mass ratio and suppresses separation of the meat processing liquid. In view of the above, for example, it is 0.05 or more, preferably 0.1 or more.
Moreover, from the viewpoint of improving the yield of processed meat foods, the mass ratio (component (A) / component (B)) is, for example, 2.0 or less, and preferably 1.0 or less.

In the present embodiment, the meat processing liquid may contain components other than the components (A) and (B).

For example, the meat processing liquid may contain water, and the content of water can be the balance excluding components other than water in the meat processing liquid, for example.
Further, the content of water in the meat processing liquid is, for example, 15% by mass or more with respect to the whole meat processing liquid from the viewpoint of improving the softness and juiciness of the processed meat food at the time of eating, preferably 30% by mass or more. Further, the water content may be, for example, 40% by mass or more, for example, 50% by mass or more.
From the viewpoint of improving the yield of processed meat products, the water content in the meat processing solution is 93% by mass or less, preferably 90% by mass or less, more preferably 80% by mass or less, and still more preferably. Is 75% by mass or less, more preferably 70% by mass or less.

The meat processing liquid may be an emulsion, for example, an oil-in-water emulsion or a water-in-oil emulsion.

(Ingredient (C))
The meat processing liquid may further contain pregelatinized starch as the component (C).
Here, the pregelatinized starch is a pregelatinized starch, and examples of the pregelatinization method include jet cooker processing, drum dryer processing, and extruder processing. The pregelatinized starch of component (C) includes partially pregelatinized starch.
By setting the meat processing liquid to contain the component (C), the softness and juicy feeling of the processed meat food at the time of eating can be further improved. Moreover, the yield of processed meat food can be further improved by adopting a constitution in which the liquid for processing meat contains the component (C).

As an index of the degree of pregelatinization of component (C), it is possible to use the degree of cold water swelling described in the starch and related carbohydrate experimental method, pages 279-280, 1986, the Society Press, and specifically, It is measured by the method.
Weigh accurately 1 g of the sample in terms of anhydrous water, take it into a centrifuge tube, impregnate it with 1 mL of methyl alcohol, and add 25 mL of pure water while stirring with a glass rod to make exactly 50 mL. Shake occasionally and leave at 25 ° C. for 20 minutes. Centrifugation at 25 ° C. for 30 minutes at 4500 rpm, the supernatant is decanted, taken into a weighing bottle, evaporated to dryness, dried under reduced pressure at 110 ° C. for 3 hours, and weighed to obtain the dissolved content. The weight of the precipitated portion is calculated, and the solubility and cold water swelling degree are calculated by the following equations.
Solubility (S) db% = Supernatant dry weight (mg) / 1000 × 100
Cold water swelling degree = precipitate weight (mg) / (1000 × (100−S) / 100)

The cold water swelling degree of the component (C) is preferably 3 or more, more preferably 5 or more, from the viewpoint of improving the yield of processed meat foods.
Moreover, the upper limit of the cold water swelling degree of a component (C) becomes like this. Preferably it is 40 or less from a viewpoint of suppressing the stickiness of the foodstuff at the time of eating, More preferably, it is 35 or less.

There is no restriction | limiting in the raw material starch of an ingredient (C), 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 starch, pea starch, and these chemicals Starch, for example, acetylation, etherification, cross-linking and the like may be used alone or in combination.
The raw material starch of component (C) may be the same type as the raw material starch of component (A) or may be a different type.

The content of the component (C) in the meat processing liquid is preferably 0.05% by mass or more with respect to the whole meat processing liquid from the viewpoint of improving the softness and juiciness of the processed meat food at the time of eating. Yes, more preferably 0.1% by mass or more, even more preferably 0.5% by mass or more.
Further, from the viewpoint of improving the yield of processed meat products, the content of component (C) in the meat processing solution is preferably 15% by mass or less, more preferably 10% by mass or less, and still more preferably 8%. It is not more than mass%, more preferably not more than 4 mass%.

The meat processing liquid may also contain components other than those described above, for example, sugar, vinegar, sake, salt, soy sauce, pepper, sodium glutamate and other seasonings; emulsifiers; fragrances; enzyme preparations, alkaline preparations, Ingredients used in normal foods such as meat improvers such as phosphates and protein materials may be included.

In the present embodiment, since the meat processing liquid contains the components (A) and (B), a processed meat product that is soft and juicy at the time of eating is obtained even after being stored in a refrigerator, stored at room temperature, stored in a refrigerator, or stored frozen. be able to. Moreover, since the liquid for meat processing contains component (A) and (B), the yield of processed meat food can be improved. In addition, for example, it is possible to improve the yield of processed meat products after storage such as warm storage, room temperature storage, cold storage or frozen storage.

(Meat processed food)
In this embodiment, processed meat food is manufactured using the liquid for meat processing in this embodiment mentioned above.
Specific examples of meat that is a raw material for processed meat products include: meat from mammals such as cattle, pigs, sheep, and goats; meat from birds such as chickens, ducks, turkeys, geese, and ducks; and fish and seafood such as shrimps Meat.
There are no restrictions on the parts that can be used, but for beef, roses, hard loin, ribulose, sirloin, fins, hamburger, thighs, etc. for pork, roast, loin, fins, roses, thighs, thighs, etc. In addition, when applied to parts such as mushrooms, thighs, and chicken breasts, it can give a softer and more juicy feeling.
Moreover, from the viewpoint of enhancing the texture improvement effect at the time of eating, the meat that is the raw material of the processed meat food is preferably lump meat.

In this embodiment, examples of the processed meat food include a product using a relatively large lump as it is. More specifically, processed meat products include ham, grilled pork, roast beef and the like. Moreover, what processed and cooked the lump meat into slices, mince, etc. is also mentioned as processed meat food. Specific examples of such processed meat foods include grilled meat, yakitori, steak, grilled fish, grilled shrimp, and other grilled meats; Fried foods such as fried white fish such as fried shrimp, fried shrimp, etc .; stewed curry, stew, etc .;

In particular, when processed processed foods are eaten after being stored in a warm state, processed processed foods are fried from the viewpoint of effectively obtaining a soft and juicy texture at the time of eating, and improving the yield of processed processed meats ( Like) It is preferably a food.
The fried food (like food) may be a fried food obtained through a process of frying in oil (oiling), or it may be manufactured by baking or steam cooking with a small amount of oil without going through the process of oiling. The fried food-like food (non-fried food) which has a taste like a fried food may be used.
In this specification, fried foods and fried foods are collectively referred to as “fry foods”.

Further, in the present embodiment, the use of processed meat food is from the viewpoint of enhancing the texture improvement effect at the time of eating, and from the viewpoint of improving the yield after storage of processed meat food, for storage at room temperature, for storage at room temperature, One or more selected from the group consisting of refrigerated storage and frozen storage.
Moreover, the meat processed food in this embodiment may be eaten after heating in a microwave oven.

Next, the manufacturing method of the meat processed food in this embodiment is demonstrated.
In this embodiment, the manufacturing method of processed meat food includes the process of applying the liquid for meat processing to meat, for example.

The step of applying the meat processing liquid to the meat is preferably one or more selected from the group consisting of injection, tumbling, dipping, spraying and application from the viewpoint of enhancing the effect of the meat processing liquid in the processed meat food. In this step, the meat processing solution is applied to the meat, more preferably injection or tumbling, and still more preferably injection or tumbling under reduced pressure conditions.

The addition amount of the meat processing liquid can be set according to the type, size, application method, etc. of the meat used as the raw material, but from the viewpoint of enhancing the effect of the meat processing liquid in the processed meat food, 100 parts by mass of the meat used as the meat raw material For example, it is 5 parts by mass or more, and preferably 10 parts by mass or more.
In addition, from the viewpoint of suppressing the deterioration of the preferred taste or texture of meat used as a raw material, the amount of the meat processing liquid added is, for example, 150 parts by weight or less, preferably 100 parts by weight or less, based on 100 parts by weight of meat used as the raw material Is 100 parts by mass or less.

Moreover, in this embodiment, the manufacturing method of processed meat food may further include the following processes.
(Cooking step) After the step of applying the meat processing liquid to the meat, the step of cooking the meat to obtain a processed meat food, and
(Preservation step) After the step of applying the meat processing liquid to the meat, before the step of cooking the meat, the step of storing the meat at room temperature, refrigerated storage or freezing, or after the step of cooking the meat, the meat Processes for storing processed foods in refrigerated storage, room temperature storage, refrigeration storage or frozen storage

The cooking method in the cooking process is selected according to the type of processed meat food.
For example, in the case of fried food, specific examples of cooking include cooking in edible oil at about 140 ° C. to 220 ° C., heating on a frying pan or an iron plate. Alternatively, the cooking may be performed by dry heat cooking, microwave heating cooking (microwave cooking), superheated steam cooking, or the like in an oven or the like. For example, the temperature of oil in the case of cooking in edible oil is about 160 ° C. to 200 ° C.
In addition, for fried foods, after applying a meat processing solution to the meat that will be the seed and coating the clothing appropriately, heat treatment processes such as pre-oiling, storage processes such as frozen storage, re-oiling It may be obtained through a reheating step such as.

If a preservation | save process is after the process of applying the liquid for meat processing to meat, you may perform in any before and behind a heat cooking process.
The storage temperature in warm storage is higher than room temperature, and can be, for example, 50 ° C. or higher and 80 ° C. or lower. Moreover, as a warm storage used for warm storage, a showcase type case (hot showcase) is mentioned, for example.
The storage temperature at room temperature can be, for example, more than 10 ° C. and less than 50 ° C.
The storage temperature in refrigeration can be 0 degreeC or more and 10 degrees C or less, for example.
The storage temperature in freezing can be, for example, −100 ° C. or higher and lower than 0 ° C.

Since the processed meat food obtained in the present embodiment is applied with the meat processing liquid containing the components (A) and (B), even when the food is eaten after storage such as after refrigerated storage, The texture of the time can be soft and juicy.
Moreover, since the processed meat food obtained in the present embodiment is applied with the meat processing liquid containing the components (A) and (B), the processed meat food is excellent in yield.

Although the Example of this invention is shown below, the meaning of this invention is not limited to these.
In the following examples, “%” means “mass%” unless otherwise specified. Moreover, when there is no notice, a "part" is a "mass part."

(raw materials)
The following materials were mainly used as raw materials.
β-starch: Actbody TP-2, oil- and fat-processed starch manufactured by J-Oil Mills Co., Ltd. 1: oil-and-fat processed starch and oil-and-fat processed starch obtained in Production Example 1 described later 2: oil-and-fat processed starch obtained in Production Example 2 described later Oil processed starch 3: Oil processed starch obtained in Production Example 3 described later Oil processed starch 4: Oil processed starch pregelatinized starch obtained in Production Example 4 described later 1: Gelcor AH-F (degree of cold water swelling 6. 5), pregelatinized starch manufactured by J-Oil Mills Co., Ltd .: Alpha waxy starch (cold water swelling degree 33), crosslinked wheat starch manufactured by J-Oil Mills Co., Ltd .: Gelcoal WP, rapeseed oil manufactured by J-Oil Mills Co., Ltd .: AJINOMOTO Sarasara canola oil (liquid at 5 ° C, rising melting point 5 ° C or lower), soybean oil manufactured by J-Oil Mills Co., Ltd .: Soybean white oil (liquid at 5 ° C, rising melting point 5 ° C or lower), JO Rumiruzu made palm olein: iodine value 67 (liquid at 5 ° C., elevated melting point 5 ° C. or less), Inc. J- oil Mills, Ltd. Emulsifier: N. Creamer 46 (octenyl succinate esterified starch), Ing ready on Japan KK

(Production Example 1)
In this example, fat and oil processed starch was produced according to Example 1 of International Publication No. 2012/164801.
That is, 100 parts of tapioca cross-linked starch “Actobody TP-1” (swelling degree 18.4, manufactured by J-Oil Mills Co., Ltd.) and Hyrinol safflower oil (iodine number 145, manufactured by J-Oil Mills Co., Ltd.) 1 part, 0.4 part of 25% aqueous sodium carbonate solution (0.1 part as sodium carbonate equivalent) in which 30 parts of water was added to 10 parts of sodium carbonate and sodium carbonate was completely dissolved was mixed with a mixer (super mixer, (Made by Kawata Co., Ltd.) and uniformly mixed at 3000 rpm for 3 minutes to obtain a mixture (moisture 14.8%). This mixture was heated at 70 ° C. for 14 days with a shelf dryer to obtain an oil- and fat-processed starch (oil-and-oil processed starch 1).

(Production Example 2)
In this example, an oil- and fat-processed starch was produced according to Example 1 of JP-A No. 2002-218920.
That is, 0.1 part of hyrinol safflower oil (iodine value 145, manufactured by J-Oil Mills) with respect to raw tapioca starch (swelling degree 23.4, manufactured by J-Oil Mills), and 1 part of Nikka Milky S (defatted soybean flour (protein content 50 mass%), manufactured by J-Oil Mills Co., Ltd.) was added and mixed for 3 minutes with a high-speed stirring mixer. The moisture content of the mixture before heating was 13.9% by mass. Then, it filled in the airtight tank and heat-processed at 60 degreeC for 3 days. The water content of the mixture after the heat treatment was 8.2% by mass. Then, it cooled to room temperature and obtained the fat processed starch (oil processed starch 2) of this example.
In addition, in this example, the addition amount of the fats and oils mentioned above is the mass part added with respect to 100 mass parts of starch.

(Production Example 3)
0.1 part of Hyrinol safflower oil (Iodine number 145, manufactured by J-Oil Mills) is added to corn starch Y (swelling degree 13.0, manufactured by J-Oil Mills), and mixed at high speed with stirring. Mix for 3 minutes. The moisture content of the mixture before heating was 12.5% by mass. Then, it heat-processed at 70 degreeC for 14 days. The water content of the mixture after the heat treatment was 6.8% by mass. Then, it cooled to room temperature and obtained the oil-fat processed starch (oil-fat processed starch 3) of this example.
In addition, in this example, the addition amount of the fats and oils mentioned above is the mass part added with respect to 100 mass parts of starch.

(Production Example 4)
To Waxy Corn Starch Y (swelling degree 23.7, manufactured by J-Oil Mills Co., Ltd.) 0.1 part of Hyrinol safflower oil (Iodine number 145, manufactured by J-Oil Mills Co., Ltd.), 10 parts of sodium carbonate On the other hand, 30 parts of water was added and 0.4 part of 25% aqueous sodium carbonate solution in which sodium carbonate was completely dissolved (0.1 part as sodium carbonate equivalent) was added and mixed for 3 minutes with a high-speed stirring mixer. The moisture content before heating of the mixture was 14.7% by mass. Then, it heat-processed at 70 degreeC for 18 days. The water content of the mixture after the heat treatment was 6.6% by mass. Then, it cooled to room temperature and obtained the oil-fat processed starch (oil-fat processed starch 4) of this example.
In addition, in this example, the addition amount of the fats and oils and pH adjuster mentioned above is the mass part added with respect to 100 mass parts of starch.

(Examples 1-1 to 1-3, 2-1, 2-2, 3 to 10, Comparative Examples 1-1 to 1-3, 2 to 5)
The ingredients shown in Tables 1 to 3 were mixed to obtain a meat processing solution in each example. Using the obtained meat processing liquid as a pickle liquid, fried chicken was prepared by the following method, and the texture and yield after storage in a hot showcase were evaluated by the following method. The evaluation results are shown in Tables 1 to 3.

(How to make fried chicken)
400 g of pickle solution was removed from the skin and placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) together with 1 kg of chicken thigh cut into 20-30 g. After sucking up to 600 mmHg, tumbling was performed at 12 rpm, 10 ° C. for 1 hour. .
The chicken thighs that had been tumbled were stored overnight in a refrigerator at 5 ° C., then sprinkled on flour and heated with vegetable oil heated to 170-180 ° C. for 5 minutes to prepare fried chicken.
After dripping, the obtained deep-fried food was allowed to stand for 6 hours in a hot showcase (hereinafter also referred to as “hotter” as appropriate) set to an internal temperature of about 70 ° C. (60 to 80 ° C.).

(Evaluation methods)
(Yield)
The mass ratio (%) of the deep-fried chicken after hotter storage to the mass of chicken thigh used as a raw material was calculated (raw meat: 100%).
(Texture)
Four panelists evaluated the juiciness of fried chicken after storing the hotter.
The juiciness was evaluated in five stages (1, 2, 3, 4, 5: the greater the number, the more juicy), and the average value (n = 4) was shown as the texture (juiciness) evaluation result.

From Tables 1 to 3, the deep-fried food obtained in each example had a juicy texture after storage in the hotter compared to the comparative examples in the same table, and the deep-fried food after storage in the hotter Yield improved.
In addition, all the fried chickens obtained in each Example had a sufficiently soft texture even after storage in the hotter.

(Examples 11 and 12, Comparative Examples 6 and 7)
Each component shown in Table 4 was mixed to obtain a meat processing solution of each example. Using the obtained meat processing liquid as a pickle liquid, fried chicken was prepared by the following method, and after frozen storage, the texture and yield when heated in a microwave oven were evaluated by the following method. The evaluation results are shown in Table 4.

(How to make fried chicken)
400 g of pickle solution was removed from the skin and placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) with 1 kg of chicken thigh cut into 20-30 g. After sucking up to 600 mmHg, tumbling was performed at 12 rpm, 10 ° C. for 1 hour. .
Fried chicken thighs that had been tumbled were sprinkled with flour and heated with vegetable oil heated to 170-180 ° C. for 5 minutes to prepare fried chicken. The prepared deep-fried chicken was stored frozen at −20 ° C. for 1 week.
Four deep-fried chickens after freezing were placed on a plate and heated in a microwave oven at 500 W for 1 minute 40 seconds without wrapping.

(Evaluation methods)
(Yield)
The mass ratio (%) of the deep-fried chicken after microwave heating to the mass of chicken thigh meat used as a raw material was calculated (raw meat: 100%).
(Texture)
The juiciness of fried chicken after microwave heating was evaluated by eating 4 panelists according to the evaluation criteria of Example 1.

From Table 4, the deep-fried food obtained in each example has a juicy texture when heated in a microwave oven after freezing compared to those in each comparative example, and the deep-fried food after microwave heating. Yield improved.
Moreover, all the fried chicken obtained in each Example had a sufficiently soft texture even after microwave heating.

(Examples 13 and 14, Comparative Examples 8 and 9)
Each component shown in Table 5 was mixed to obtain a meat processing solution of each example. Using the obtained meat processing solution as a pickle solution, fried chicken was prepared by the following method, and after refrigerated storage, the texture and yield when eating without reheating were evaluated by the following methods. The evaluation results are shown in Table 5.

(How to make fried chicken)
400 g of pickle solution was removed from the skin and placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) with 1 kg of chicken thigh cut into 20-30 g. After sucking up to 600 mmHg, tumbling was performed at 12 rpm, 10 ° C. for 1 hour. .
Fried chicken thighs that had been tumbled were sprinkled with flour and heated with vegetable oil heated to 170-180 ° C. for 5 minutes to prepare fried chicken. The prepared fried chicken was stored at 4 ° C. for 2 days.

(Evaluation methods)
(Yield)
The mass ratio (%) of the deep-fried chicken 2 days after refrigeration was calculated with respect to the mass of chicken thigh used as a raw material (raw meat: 100%).
(Texture)
The juiciness of fried chicken after 2 days of refrigeration was evaluated by eating 4 panelists according to the evaluation criteria of Example 1.

From Table 5, the deep-fried chicken obtained in each example has a juicy texture compared to those of each comparative example even when refrigerated and stored without reheating, and after refrigerated storage. The yield of fried chicken has been improved.
The deep-fried chicken obtained in each example had a sufficiently soft texture even when refrigerated and stored without reheating.

(Examples 15 to 17, Comparative Example 10)
Each component shown in Table 6 was mixed to obtain a meat processing solution of each example. Using the obtained meat processing solution as a pickle solution, fried chicken was prepared by the following method, and the texture and yield after storage of the hotter were evaluated by the following method. The evaluation results are shown in Table 6.

(How to make fried chicken)
400 g of pickle solution was removed from the skin and placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) with 1 kg of chicken thigh cut into 20-30 g. After sucking up to 600 mmHg, tumbling was performed at 12 rpm, 10 ° C. for 1 hour. .
Tumbled chicken leg is sprinkled with flour, preheated with vegetable oil heated to 170-180 ° C for 3 minutes, stored at -20 ° C for 1 day, then heated with vegetable oil heated to 170-180 ° C for 3 minutes, Fried chicken was made.
The deep-fried chicken thus obtained was allowed to stand for 6 hours in a hotter set to about 70 ° C. (60 to 80 ° C.).

(Evaluation methods)
(Yield)
The mass ratio (%) of the deep-fried chicken after hotter storage to the mass of chicken thigh used as a raw material was calculated (raw meat: 100%).
(Texture)
The juiciness of fried chicken after storage in the hotter was evaluated by eating 4 panelists according to the evaluation criteria of Example 1.

From Table 6, the deep-fried food obtained in each Example had a juicy texture after storage in the hotter and a yield of deep-fried food after storage in the hotter compared with the comparative example.
In addition, all the fried chickens obtained in each Example had a sufficiently soft texture even after storage in the hotter.

(Examples 18 to 20, Comparative Example 11)
Each component shown in Table 7 was mixed to obtain a meat processing solution of each example. Using the obtained meat processing liquid as a pickle liquid, fried chicken was prepared by the following method, and after storage at room temperature (25 ° C, the same shall apply hereinafter), the texture and yield when eating without reheating were as follows: The method was evaluated. The evaluation results are shown in Table 7.

(How to make fried chicken)
400 g of pickle solution was removed from the skin and placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) with 1 kg of chicken thigh cut into 20-30 g. After sucking up to 600 mmHg, tumbling was performed at 12 rpm, 10 ° C. for 1 hour. .
Tumbled chicken leg is sprinkled with flour, preheated with vegetable oil heated to 170-180 ° C for 3 minutes, stored at -20 ° C for 1 day, then heated with vegetable oil heated to 170-180 ° C for 3 minutes, Fried chicken was made.
The resulting deep-fried chicken was allowed to stand at room temperature for 6 hours.

(Evaluation methods)
(Yield)
The mass ratio (%) of the deep-fried chicken after room temperature storage to the mass of chicken thigh meat used as a raw material was calculated (raw meat: 100%).
(Texture)
The juiciness of deep-fried chicken after storage at room temperature was evaluated by eating 4 panelists according to the evaluation criteria of Example 1.

From Table 7, the deep-fried chicken obtained in each example was juicy in texture when compared to those in each comparative example even after eating without reheating after storage at room temperature, and after storage at room temperature. The yield of fried chicken has been improved.
The deep-fried chicken obtained in each example had a sufficiently soft texture even when it was eaten without being reheated after storage at room temperature.

(Example 21, Comparative Example 12)
Each component shown in Table 8 was mixed to obtain a meat processing solution of each example. Pork cutlet was prepared by the following method using the obtained meat processing solution as a pickle solution, and the texture and yield after storage in the hot showcase were evaluated by the following method. The evaluation results are shown in Table 8.

(How to make pork cutlet)
Using frozen prepared pork loin (obtained from a meat processor) that was thawed overnight using the prepared pickle solution, 135% using an injector (Superinjector TN-SP18, manufactured by Tonichi Co., Ltd.) (35% of meat mass) The pickle solution was added).
The pork loin after the injection was put into a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.), sucked to 600 mmHg, and then tumbled at 12 rpm and 10 ° C. for 60 minutes. Pork loin after tumbling was put in a case, frozen overnight at −18 ° C., thawed again to 0 ° C., and then molded into a thickness of 1 cm and a mass of 80 g using a ham slicer (Hanagi Seisakusho).
The meat thus formed was stored overnight in a freezer at −18 ° C., then added with flour, liquid egg and bread crumbs and fried in vegetable oil at 170 ° C. for 6 minutes to prepare pork cutlet.
After dripping, the obtained pork cutlet was allowed to stand for 6 hours in a hotter set at a temperature of about 70 ° C. (60 to 80 ° C.).

(Evaluation methods)
(Yield)
The mass ratio (%) of the pork cutlet after hotter storage to the mass of pork loin used as a raw material was calculated (raw meat: 100%).

From Table 8, the pork cutlet obtained in the example improved the yield of pork cutlet after hotter storage compared to the comparative example.
Moreover, the pork cutlet obtained in the example was sufficiently soft and juicy even after storage in the hotter.

This application claims priority based on Japanese Patent Application No. 2016-252496 filed on Dec. 27, 2016, the entire disclosure of which is incorporated herein.

Claims (10)

The following components (A) and (B):
(A) Oil processed starch, and (B) Liquid oil,
A meat processing solution comprising
Content of the said component (A) in the said meat processing liquid is 2 mass% or more and 25 mass% or less with respect to the said whole meat processing liquid,
The meat processing liquid whose content of the said component (B) in the said meat processing liquid is 5 mass% or more and 60 mass% or less with respect to the said whole meat processing liquid. The meat processing liquid according to claim 1, wherein the component (A) is one or more selected from the group consisting of oil- and fat-processed tapioca starch, oil and fat-processed corn starch and oil-and-fat processed waxy corn starch. The liquid for meat processing according to claim 1 or 2, wherein the rising melting point of the component (B) is 15 ° C or lower. Component (C): The meat processing liquid according to any one of claims 1 to 3, further comprising pregelatinized starch. The meat processing liquid according to claim 4, wherein the degree of cold water swelling of the component (C) is 3 or more and 40 or less. A method for producing processed meat food, comprising a step of applying the meat processing liquid according to any one of claims 1 to 5 to meat. The step of applying the meat processing liquid to the meat is a step of applying the meat processing liquid to the meat by one or more methods selected from the group consisting of injection, tumbling, dipping, spraying and application. The manufacturing method of the meat processed food of Claim 6. After the step of applying the meat processing liquid to the meat, the step of cooking the meat to obtain the processed meat food,
After the step of applying the meat processing liquid to the meat, before the step of cooking the meat, the step of storing the meat at room temperature, refrigerated storage or freezing, or after the step of cooking the meat A process of storing processed meat products in a refrigerated storage, room temperature storage, refrigeration storage or frozen storage;
The method for producing a processed food product according to claim 6 or 7, further comprising: The said meat processed food is 1 type (s) or 2 or more types selected from the group which consists of the object for preservation | save preservation | save, room temperature preservation | save, refrigeration preservation | save, and frozen preservation | save. Manufacturing method of processed meat food. The method for producing a processed meat food according to any one of claims 6 to 9, wherein the meat is a lump.