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WO2018123257A1 - Fluide de traitement de viande et procédé de fabrication de produit aliemntaire carné traité - Google Patents

Fluide de traitement de viande et procédé de fabrication de produit aliemntaire carné traité Download PDF

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Publication number
WO2018123257A1
WO2018123257A1 PCT/JP2017/039516 JP2017039516W WO2018123257A1 WO 2018123257 A1 WO2018123257 A1 WO 2018123257A1 JP 2017039516 W JP2017039516 W JP 2017039516W WO 2018123257 A1 WO2018123257 A1 WO 2018123257A1
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WIPO (PCT)
Prior art keywords
meat
processed
oil
starch
mass
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PCT/JP2017/039516
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English (en)
Japanese (ja)
Inventor
正悟 河合
亜由菜 水品
小林　功
雅博 井上
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J Oil Mills Inc
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J Oil Mills Inc
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Priority to CN201780078229.9A priority Critical patent/CN110087487A/zh
Priority to JP2018558861A priority patent/JP7065787B2/ja
Publication of WO2018123257A1 publication Critical patent/WO2018123257A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling

Definitions

  • the present invention relates to a meat processing liquid and a method for producing a processed meat food.
  • 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 ⁇ 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.
  • 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 ⁇ -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
  • 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.
  • the meat processed food manufactured by the manufacturing method of the meat processed food in the said this invention is provided.
  • 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.
  • the meat processing liquid contains the following components (A) and (B).
  • 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.
  • 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) 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.
  • 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.
  • a raw material starch having a degree of swelling of 45 or less, preferably 40 or less, more preferably 30 or less is used.
  • 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).
  • 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.
  • 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.
  • monoglycerin fatty acid ester 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;
  • fats and oils having an iodine value of 100 or more as edible fats and oils
  • fats and oils having 140 or more 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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.
  • hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide
  • carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate
  • disodium hydrogen phosphate sodium dihydrogen phosphate
  • 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.
  • carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate are used.
  • 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.
  • 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.
  • the salt may be added as it is.
  • 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.
  • the mixture may include a protein.
  • the food material etc. which contain refined products, such as plant protein and animal protein, and protein are mentioned.
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • plant proteins such as wheat protein, soybean protein, and corn protein
  • 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.
  • 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.
  • the process of heat-processing a mixture is demonstrated.
  • the oil- and fat-processed starch is obtained by heating the mixture obtained in the step of preparing the mixture.
  • 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.
  • 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.
  • Component (B) is a liquid oil, specifically an edible liquid oil.
  • 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.
  • 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.
  • component (B) examples 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 is a mass ratio and suppresses separation of the meat processing liquid.
  • it is 0.05 or more, preferably 0.1 or more.
  • the mass ratio (component (A) / component (B)) is, for example, 2.0 or less, and preferably 1.0 or less.
  • the meat processing liquid may contain components other than the components (A) and (B).
  • 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.
  • 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.
  • the water content may be, for example, 40% by mass or more, for example, 50% by mass or more.
  • 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.
  • the meat processing liquid may further contain pregelatinized starch as the component (C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the liquid for meat processing contains component (A) and (B)
  • the yield of processed meat food can be improved.
  • 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.
  • 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.
  • meat from mammals such as cattle, pigs, sheep, and goats
  • meat from birds such as chickens, ducks, turkeys, geese, and ducks
  • fish and seafood such as shrimps Meat.
  • 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.
  • the meat that is the raw material of the processed meat food is preferably lump meat.
  • 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 .;
  • 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 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.
  • fried foods and fried foods are collectively referred to as “fry foods”.
  • 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.
  • the meat processed food in this embodiment may be eaten after heating in a microwave oven.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the temperature of oil in the case of cooking in edible oil is about 160 ° C. to 200 ° C.
  • 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.
  • 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.
  • 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.
  • 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).
  • Example 2 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.
  • the fat processed starch (oil processed starch 2) of 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.
  • oil-fat processed starch oil-fat processed starch 4 of 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • all the fried chickens obtained in each Example had a sufficiently soft texture even after storage in the hotter.
  • Example 7 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.
  • 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
  • Table 8 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.
  • 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.).
  • 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.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un fluide de traitement de viande comprenant un composant (A) qui est un amidon modifié par de l'huile et de la graisse, et un composant (B) qui contient une huile liquide, la teneur en composant (A) du fluide de traitement de viande est comprise entre 2 et 25 % en masse du fluide de traitement de viande total, et la teneur en composant (B) du fluide de traitement de viande est comprise entre 5 et 60 % en masse du fluide de traitement de viande total.
PCT/JP2017/039516 2016-12-27 2017-11-01 Fluide de traitement de viande et procédé de fabrication de produit aliemntaire carné traité Ceased WO2018123257A1 (fr)

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WO2019064845A1 (fr) * 2017-09-28 2019-04-04 株式会社Ｊ－オイルミルズ Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité
WO2020026998A1 (fr) * 2018-08-03 2020-02-06 株式会社Ｊ－オイルミルズ Procédé de fabrication d'un produit alimentaire
WO2020027001A1 (fr) * 2018-08-03 2020-02-06 株式会社Ｊ－オイルミルズ Procédé de production d'un aliment
WO2020066844A1 (fr) * 2018-09-28 2020-04-02 株式会社Ｊ－オイルミルズ Composition pour viande, procédé de fabrication d'aliment à base de viande transformée, et procédé d'amélioration de la texture d'un aliment à base de viande transformée
WO2020066845A1 (fr) * 2018-09-28 2020-04-02 株式会社Ｊ－オイルミルズ Liquide de traitement de viande
JPWO2021200333A1 (fr) * 2020-03-30 2021-10-07
JPWO2020130019A1 (ja) * 2018-12-18 2021-10-28 日清フーズ株式会社 食肉類改良剤
EP3949755A4 (fr) * 2019-03-29 2022-12-28 Nihon Shokuhin Kako Co., Ltd. Agent d'amélioration de produit à base de poisson ou de viande de bétail et produit à base de poisson ou de viande de bétail
JP7210811B1 (ja) * 2022-03-25 2023-01-23 株式会社日清製粉ウェルナ 食肉漬け込み液および焼成食肉加工食品の製造方法
JP2023044007A (ja) * 2021-09-17 2023-03-30 株式会社Ｊ－オイルミルズ 食肉用調味液、食肉加工食品の製造方法および食肉加工食品の食感改良方法
JP2023044008A (ja) * 2021-09-17 2023-03-30 株式会社Ｊ－オイルミルズ 食肉用調味液の製造方法、食肉加工食品の製造方法および食肉加工食品の食感改良方法
JP7337309B1 (ja) * 2022-12-09 2023-09-01 株式会社日清製粉ウェルナ 油脂加工澱粉及びこれを含有する食肉改質剤
KR20250008861A (ko) 2022-05-12 2025-01-16 가부시키가이샤 닛신 세이훈 웰나 튀김용 식육 개질제

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WO2019064845A1 (fr) * 2017-09-28 2019-04-04 株式会社Ｊ－オイルミルズ Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité
JP7389033B2 (ja) 2018-08-03 2023-11-29 株式会社Ｊ－オイルミルズ 食品の製造方法
WO2020026998A1 (fr) * 2018-08-03 2020-02-06 株式会社Ｊ－オイルミルズ Procédé de fabrication d'un produit alimentaire
WO2020027001A1 (fr) * 2018-08-03 2020-02-06 株式会社Ｊ－オイルミルズ Procédé de production d'un aliment
JP7366024B2 (ja) 2018-08-03 2023-10-20 株式会社Ｊ－オイルミルズ 食品の製造方法
JPWO2020026998A1 (ja) * 2018-08-03 2021-08-10 株式会社Ｊ−オイルミルズ 食品の製造方法
JPWO2020027001A1 (ja) * 2018-08-03 2021-08-12 株式会社Ｊ−オイルミルズ 食品の製造方法
WO2020066844A1 (fr) * 2018-09-28 2020-04-02 株式会社Ｊ－オイルミルズ Composition pour viande, procédé de fabrication d'aliment à base de viande transformée, et procédé d'amélioration de la texture d'un aliment à base de viande transformée
JPWO2020066844A1 (ja) * 2018-09-28 2021-08-30 株式会社Ｊ−オイルミルズ 食肉用組成物、食肉加工食品の製造方法、および、食肉加工食品の歯ごたえを向上させる方法
JP7389043B2 (ja) 2018-09-28 2023-11-29 株式会社Ｊ－オイルミルズ 食肉用組成物、食肉加工食品の製造方法、および、食肉加工食品の歯ごたえを向上させる方法
JPWO2020066845A1 (ja) * 2018-09-28 2021-08-30 株式会社Ｊ−オイルミルズ 食肉加工液
WO2020066845A1 (fr) * 2018-09-28 2020-04-02 株式会社Ｊ－オイルミルズ Liquide de traitement de viande
JP7437311B2 (ja) 2018-09-28 2024-02-22 株式会社Ｊ－オイルミルズ 食肉加工液
JP7657053B2 (ja) 2018-12-18 2025-04-04 株式会社日清製粉ウェルナ 食肉類改良剤
JPWO2020130019A1 (ja) * 2018-12-18 2021-10-28 日清フーズ株式会社 食肉類改良剤
US12439943B2 (en) 2019-03-29 2025-10-14 Nihon Shokuhin Kako Co., Ltd. Seafood/livestock meat product improvement agent and seafood/livestock meat product
EP3949755A4 (fr) * 2019-03-29 2022-12-28 Nihon Shokuhin Kako Co., Ltd. Agent d'amélioration de produit à base de poisson ou de viande de bétail et produit à base de poisson ou de viande de bétail
JP7603661B2 (ja) 2020-03-30 2024-12-20 株式会社Ｊ－オイルミルズ 食肉加工品の製造方法
WO2021200333A1 (fr) * 2020-03-30 2021-10-07 株式会社Ｊ－オイルミルズ Procédé de fabrication d'un produit de viande transformé
JPWO2021200333A1 (fr) * 2020-03-30 2021-10-07
JP2023044007A (ja) * 2021-09-17 2023-03-30 株式会社Ｊ－オイルミルズ 食肉用調味液、食肉加工食品の製造方法および食肉加工食品の食感改良方法
JP2023044008A (ja) * 2021-09-17 2023-03-30 株式会社Ｊ－オイルミルズ 食肉用調味液の製造方法、食肉加工食品の製造方法および食肉加工食品の食感改良方法
KR20240167026A (ko) 2022-03-25 2024-11-26 가부시키가이샤 닛신 세이훈 웰나 식육 절임액 및 소성 식육 가공 식품의 제조 방법
JP7210811B1 (ja) * 2022-03-25 2023-01-23 株式会社日清製粉ウェルナ 食肉漬け込み液および焼成食肉加工食品の製造方法
KR20250008861A (ko) 2022-05-12 2025-01-16 가부시키가이샤 닛신 세이훈 웰나 튀김용 식육 개질제
WO2024122055A1 (fr) * 2022-12-09 2024-06-13 株式会社日清製粉ウェルナ Amidon traité à l'huile/graisse et modificateur de viande le contenant
JP7337309B1 (ja) * 2022-12-09 2023-09-01 株式会社日清製粉ウェルナ 油脂加工澱粉及びこれを含有する食肉改質剤
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