JP2001029043A - Production of processed meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed meat product, such as ham or sausage, having an excellent texture and an excellent quality, by using a pickling solution which contains trehalose and soybean proteins in improved soybean protein dispersibility and has a low viscosity. SOLUTION: This processed meat product is obtained by using a pickling solution which contains soybean proteins such as whole soybean milk, defatted soybean milk, concentrated soybean proteins or separated soybean proteins preferably in an amount of 1 to 12 wt.%, more preferably 5 to 10 wt.%, and trehalose, such as water-containing crystalline trehalose, preferably in an amount of 1 to 12 wt.%, more preferably 5 to 10 wt.%. The soybean proteins are used in an amount of 0.5 to 6%, preferably 2.5 to 5%, in the processed meat product, and the trehalose is used in an amount of 0.5 to 6%, preferably 2.5 to 5%, in the processed meat product. The processed meat product preferably further contains a phosphate salt, a colorant, a seasoning, a spice, salt, sodium nitrite, sodium L-ascorbate, and the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed meat products such as ham and sausage, tonkatsu, and fried chicken.

[0002]

2. Description of the Related Art Soybean protein has been widely used in processed meat products for the purpose of reinforcing the binding of meat proteins because of its functional properties such as water retention, gel formation, and solubility. In processed meat products, Japanese Agriculture and Forestry Standards stipulate egg protein, milk protein and blood protein in addition to soy protein as a binding material, and sodium caseinate as an emulsifying stabilizer, and these proteins are used in combination. It is becoming commonplace. In addition, non-Japanese agricultural and forestry standards may include the use of a thickening polysaccharide such as carrageenan or an animal protein such as collagen powder in combination with the above protein. These proteins are mixed with a seasoning, a sweetener, and a salting agent such as salt, sodium nitrite, and sodium ascorbate after hydration in a liquid dissolving equipment to prepare a pickle liquid. After the preparation, the stable pickle liquid is injected into the meat mass by an injection device such as an injector, uniformly dispersed in the meat mass by a dispersing device such as a rotary massager, and formed into a product through molding, filling and heating steps. Each protein has its advantages and disadvantages. Egg protein has excellent processing characteristics such as low viscosity and high heat coagulability, but has the disadvantage of low water retention and secondary water separation of the product.
Milk protein has a different heat coagulation property from egg protein, but generally conforms to this. Sodium caseinate is excellent in water retention and suppresses secondary water separation of processed meat products, but has a disadvantage in that it has high viscosity and does not have gel formation. Soy protein is characterized by having functional properties such as water retention, gel formation and solubility, and does not have disadvantages in processed meat products such as water retention of egg protein and gel formation of sodium caseinate. However, in the case of using a solution, the viscosity is not as high as that of sodium caseinate, and the viscosity is so high that the amount used cannot be increased, which is a limitation in processing. Soy protein,
Those having a low content of β-conglycinin can reduce the viscosity and increase the amount of soybean protein incorporated in the pickle solution, but have certain limitations. Conventionally, trehalose has been used for various uses, but it has not been known that trehalose is used in combination with soy protein to reduce the viscosity of pickle liquid and use a large amount of soy protein in processed meat products.

[0003]

An object of the present invention is to improve the dispersibility of soybean protein in processed meat products by reducing the viscosity of a pickle solution using soybean protein.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the combined use of soybean protein and trehalose lowers the viscosity of the pickle liquid to reduce the work required for the production of processed meat products. To improve the dispersibility of soy protein in processed meat products and to enhance the functional properties of soy protein, and to improve the quality of processed meat products. Was. That is, the present invention is a method for producing a processed meat product, wherein a soybean protein and trehalose are used in combination in a pickle liquid. The soy protein content in the pickle liquid is preferably 1 to 12% by weight. Trehalose in the pickle liquid is preferably 1 to 12% by weight. The use amount of soy protein is preferably 0.5 to 6% by weight in the processed meat product. Trehalose is preferably used in an amount of 0.5 to 6% by weight in the processed product.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The processed meat product of the present invention is not particularly limited as long as it uses a pickle liquid for meat.
For example, meat and meat products such as ham and sausage, and side dishes such as tonkatsu and fried chicken can be exemplified. As the soybean protein used in the present invention, whole fat soymilk, defatted soymilk, concentrated soybean protein, isolated soybean protein and the like are suitable. Usually, isolated soy protein having a crude protein content of 85% or more is preferred. Oil-in-water emulsions of these soybean proteins can also be used. In addition, hydrolyzed soybean protein, soybean protein having a low content of β-conglycine, and the like can also be used. Trehalose used in the present invention may be a commercially available product. For example, a hydrous crystalline trehalose formed by the dual function of an enzyme that converts the reducing end of starch into a non-reducing end and an enzyme that releases the trehalose moiety is used. The pickle solution of the present invention is characterized by using soybean protein and trehalose in combination. Soy protein alone increases the viscosity of the pickle liquid and prevents the pickle liquid from penetrating or dispersing satisfactorily into the meat lumps. No effect. The amount of soybean protein in the pickle liquid is 1 to 12% by weight, preferably 5 to 10% by weight. When the content of soy protein in the pickle solution is low, there is no effect of improving the binding properties of processed meat foods, and when the content of soy protein in the pickle solution is high, the viscosity of the pickle solution increases and the meat mass goes well. Without impregnation, it is not possible to improve the binding properties of processed meat products. The amount of trehalose in the pickle solution is 1 to 12% by weight, preferably 5 to 10% by weight. or,
By using the above pickle liquid, the used amount of soy protein is 0.5 to 6% by weight in the processed meat product, preferably 2.5% by weight.
To 5% by weight. Trehalose is used in an amount of 0.5 to 6% by weight, preferably 2.5 to 6% by weight in the processed meat product.
It can be 5% by weight. Known components can be used as other components of the pickle liquid. As the sugar, sucrose, maltose, glucose, starch syrup, isomerized sugar, and lactose may be added in addition to trehalose. When the processed meat product is ham or sausage, the manufacturing process can include a salting process. For example, phosphates, pigments, seasonings, spices, and finally, salt, sodium nitrite, L- The amount of sodium ascorbate and the like used in the pickle liquid is determined from an appropriate percentage when the pickle liquid and the meat mass are combined. That is, when the pickle liquid and the meat mass are combined, the phosphate is 0.5% or less, and the pigment is 0.5%.
Hereinafter, the concentration in the pickle liquid is determined to be 2% or less of seasonings, 2% or less of spices, 2% or less of salt, 0.01% or less of sodium nitrite, and 0.03% or less of sodium L-ascorbate. It is. As an example of the preparation of the pickle solution, for example, in the practice of the present invention, first, 0.5 to 15% of soybean protein is dissolved in water at 0 to 30 ° C,
If necessary, other protein materials such as egg protein, milk protein, sodium caseinate, collagen powder and thickening polysaccharides such as carrageenan are dissolved. Next, trehalose and other sugars are dissolved, and phosphates, pigments, seasonings, spices, and finally salt, sodium nitrite, sodium L-ascorbate, etc. are dissolved. It is preferable to apply. However, the order of addition is only an example and is not particularly limited. The pickle liquid thus obtained is preferably after defoaming,
The pickling liquid is directly injected into the meat mass with an injection equipment such as a pickle injector, and the dispersion is promoted by a tumbler. The method can be adjusted by, for example, a method of infiltrating the liquid, a method of grinding the meat mass into a small meat mass and infiltrating the pickle liquid in a mixer or a tumbler. The raw meat material to be combined with the pickle liquid can be meat, pork, beef, mutton, goat, mutton, horse, etc. and poultry, rabbit, whale, fish, etc., preferably pork or beef. Is appropriate. The mass of meat combined with the pickle liquid is 1 to 1 at 0 to 10 ° C.
The salting process can be performed for 20 hours, and freezing can be performed with or without filling a casing, a retainer, etc., with or without a heating process. The processed meat product thus obtained has an excellent protein balance and a good sensory evaluation of texture, flavor and appearance.

[0006]

The embodiments of the present invention will be specifically described below with reference to examples. However, the technical scope of the present invention is not limited to these examples. Production Example 1 A powdery isolated soybean protein having a low content of β-conglycinin was produced as follows. To 10 kg of low-denatured defatted soybean defatted with N-hexane (nitrogen solubility coefficient: NSI> 80), 10 times the amount of water was added, and the mixture was extracted at room temperature and pH 7 for 1 hour, and then centrifuged to obtain 95 kg of defatted soy milk . To this, add hydrochloric acid to adjust pH to 4.5,
The whey was removed by centrifugation to obtain 10 kg of an acid precipitation card. After adding water to the acid precipitation curd and adjusting the pH to 7 with 20% NaOH, the suspension was adjusted to 70 ° C. to obtain a suspension of 0.2% per solid weight in the suspension.
% Of protin (trade name; manufactured by Daiwa Kasei Co., Ltd.) was added, and an enzyme reaction was performed for 30 minutes. The reaction solution was sterilized by heating at 140 ° C. for 15 seconds and spray-dried to obtain 3.5 kg of a soybean protein hydrolyzate. Example 1 A pickle liquid was prepared by the following method using the composition (% by weight) shown in Table 1 below. First, powdery isolated soybean protein having a low content of β-conglycinin was dissolved in a predetermined amount of water with a dissolving machine, and then saccharide, phosphate, and salt were sequentially mixed and dissolved to prepare a solution. In this case, the sugar used was trehalose as the present example, and corn syrup was used as a comparative example. 5 ℃
The mixture was allowed to stand under refrigeration for degassing to obtain a pickle liquid. The obtained pickle liquid is applied to a B-type viscometer (Tokyo Keiki Co., Ltd.)
Was measured for viscosity. The results are shown in the graph of FIG. In the figure, the horizontal axis indicates the weight% of the isolated soybean protein in the pickle liquid, and the vertical axis indicates the viscosity of the pickle liquid. From FIG. 1, it can be seen that the viscosity when trehalose is used is greatly reduced as compared with the comparative example in each weight% of the isolated soybean protein. In particular, it was confirmed that as the isolated soybean protein was increased to 8% by weight and 10% by weight, the effect of decreasing the viscosity was good. From the above results,
It can be seen that the combined use of trehalose in the pickle liquid has a viscosity reducing effect. Example 2 In each formulation (% by weight) shown in Table 2 below, a pickle solution was prepared in the same manner as in Example 1, and the pork loin portion 100
Combined injector (P300-2 type, manufactured by Higashimoto Tokkai Co., Ltd.) so that 80 parts of the pickle liquid per part
Injection and tenderization are performed in the tank, and after charging into the tank, the degree of vacuum is set to 740 mmHg.
4 minutes of normal rotation at 12 rpm / min, 1 minute at rest, 10 minutes at 10 rpm at 10 rpm
Min, rest 10 min, reversal 10 min for 14 hours, take out the salted meat from the tank, fill in “Fibrous casing” (count T6M), and smoke house (US-1-1-1, manufactured by Higashimotokikai Co., Ltd.) 0EB) drying step 65
℃ 30 relative humidity 40 minutes, smoking process 70 ℃ relative humidity 99
% 30 minutes, steaming step 78 ° C., relative humidity 99% 110 minutes, and after reaching a central temperature of 72 ° C., the mixture was rapidly cooled to produce roast ham. (Table 2) in pickle liquid ------------------------------------------- -------------- Raw material name Comparative example This example This example 2-1 2-2 -------------------- ------------------------------------ Soy protein of Production Example 1 10 10 10 Salt 3.15 3 .15 3.15 Sodium nitrite 0.02 0.02 0.02 L-sodium ascorbate 0.06 0.06 0.06 Sodium pyrophosphate 0.4 0.4 0.4 Sodium polyphosphate 0.40 0.4 0.4 MSG 0.4 0.4 0.4 Seasoning-2.47 2.47 2.47 Corn syrup 10 50 Trehalose 0 5 10 Pigment 0.07 0.07 0.07 Water 73.03 73.03 73.03 -------------------------------------------- ------------- Total 100 100 100 --------------------------------- ------------------------- MSG Glutamine soda. The ratio (%) of each raw material in the cured meat is as follows. (Table 3) Ratio of each raw material in cured meat (%) ---------------------------------- -------------- Raw material name% in cured meat ---------------------------- ------------------- Pork / loin 55.6 Soy protein of Production Example 1 4.4 Salt 1.4 Sodium nitrite 0.01 L-Sodium ascorbate 0 .03 Sodium pyrophosphate 0.2 Sodium polyphosphate 0.2 MSG 0.2 Seasoning-1.1 Corn syrup 1 4.4 Pigment 0.03 Water 32.4 ------------ ------------------------------------------- About the obtained pickle liquid, The result of measuring the viscosity in the same manner as in Example 1 is shown in FIG. In FIG. 2, the viscosity of the pickle liquid using only trehalose was the lowest, and the work with the injector was also good. Next, the combination of trehalose and corn syrup had a low viscosity, and the pickle liquid using only corn syrup had the highest viscosity and was unfavorable in workability during injection. Table 4 shows the yield in the heating step during the production of roast ham. The yield was expressed in percentage by dividing the weight after the heating step by the weight before the step. In Table 4, it was found that the use of trehalose increased the heating yield of loin ham. A count evaluation of the quality of the obtained loin ham was performed. Loin ham is cut into a thickness of 10 mm and the texture analyzer TAXTII (Stable M
16m as plunger using icro System)
Enter the mφ cylindrical type up to 8 mm at a speed of 5 mm / sec. 2
The hardness and gum properties were determined by TPA analysis. The results are shown in FIG. As is clear from FIG. 3, it was found that the hardness and gum properties of the loin ham were improved by increasing the amount of trehalose. In particular, it was confirmed that those using only trehalose were superior to others. Meat-processed roast ham is used as an inflator 450 (BRAN LUBBE)
Moisture (% by weight) was determined by near-infrared analysis.
FIG. 4 shows the results. It was confirmed from the results of FIG. 4 that the water content when trehalose was used increased, albeit slightly. Next, the roast ham color tone was measured with a color difference meter (Model 1001DP manufactured by Nippon Denshoku Industries Co., Ltd.). FIG. 5 shows the results. The L value is an index of lightness, the a value is an index of redness, and the b value is an index of yellowness. The difference between the sections was small, and both exhibited good color tones. Sensory evaluation of the quality of the obtained loin ham was performed. The quality of the roast ham was evaluated as 3 points, and 2 points and 1 point were ranked inferior. As can be seen from the above results, it was confirmed that the texture of loin ham was improved by increasing the amount of trehalose used compared to corn syrup in the combination system with soy protein. Example 3 In each formulation (% by weight) shown in Table 6 below, a pickle solution was prepared in the same manner as in Example 1, and the amount of the pickle solution was 50 parts per 100 parts of pork cutlet which had been minced at 8 mmφ. A vacuum mixer (VM-20, manufactured by Higashimotokikai Co., Ltd.) was used to adjust the degree of vacuum to 740 mmHg, the mixture was rotated at 20 rpm / min for 30 minutes, aged at 5 ° C. for 36 hours, and a fibrous casing (counter) T
1M) and dried in a smoke house (US-1-1-1EB manufactured by Higashimotokikai Co., Ltd.) at a drying step of 65 ° C. and a relative humidity of 30% for 40 minutes, and at a smoking step of 70 ° C. and a relative humidity of 99%.
After 0 minutes, steaming step 78 ° C., relative humidity 99%, 110 minutes, and center temperature 72 ° C., the mixture was quickly cooled to produce Boronia sausage. (Table 6) Pickle liquid -------------------------------------------- ---------------------- Raw material name Protein Protein Unused formulation Used formulation ----------------- ------------------------------------------------- * Protein 09 Salt 9 44 Sodium nitrite 0.03 0.03 Sodium L-ascorbate 11 1 Sodium pyrophosphate 0.4 0.4 Sodium polyphosphate 0.4 0.4 MSG 11 Seasoning 1 1 Spices 11 1 ** Sugars 9 9 Water 82.17 73.17 ----------------------------------- ------------------------------- Total 100 100 ---------------- -------------------------------------------------- The ratio (%) of raw materials in the cured meat is as follows. (Table 7) Percentage of raw materials in cured meat (%) ----------------------------------- ---------------- Ingredient name% in cured meat -------------------------- ------------------------- Pork / Ude 66.7 * Protein 0 or 3.0 Salt 1.33 Sodium nitrite 0.01 Sodium L-ascorbate 0.03 Sodium pyrophosphate 0.13 Sodium polyphosphate 0.13 MSG 0.33 Seasoning 0.33 Spice 1 0.33 ** Sugars 3.0 Water 27.39 or 24.39- -------------------------------------------------- For the protein part, the isolated soybean protein of Production Example 1 was used as the present example, and protein unused, egg protein and sodium caseinate were used as comparative examples. For saccharides, trehalose was used as the present example, and maltose was used as a comparative example,
The effect of saccharide on each protein was examined. FIG. 6 shows the physical properties (gum properties) of the sausage. The measurement was performed in the same manner as in the texture analysis of Example 2. The number of cases was 10 and the average and standard deviation were obtained. FIG. 6 shows that the use of trehalose has a higher effect of improving physical properties than the use of isolated soybean protein and maltose. Other sausages using protein improved their physical properties by using trehalose, but had little advantage over maltose. Meat-processed sausage and inflator 450
Water (% by weight) was determined by near-infrared analysis using a mold (manufactured by BRAN LUBBE). It was found that the use of trehalose increased the sausage moisture (% by weight). Sensory evaluation of the quality of the obtained sausage was performed. Sausage was given 3 points for superior quality, and 2 points and 1 point for poorer quality. The results are shown in Table 8 below.

(Table 8) Sensory evaluation of sausage quality Mal is maltose, Tre is trehalose ------------------------------ ------------------------------------ Protein isolated soybean egg protein casein unused protein sodium- -------------------------------------------------- --------------- Maru Tre Maru Maru Maru Maru Maru Torre --------------------------- --------------------------------------- Color 3 3 3 3 3 3 3 3 3 Flavor 3 3 3 3 3 3 3 3 Texture 1 1 2 3 2 2 1 1 Comprehensive evaluation 1 1 2 3 2 2 1 1 ----------------------- ------------------------------------------- As you can see from the above results Only in the combination system of soy protein and trehalose, it was recognized that the texture of the sausage was improved and the quality of the sausage was improved. Example 4 In each formulation (% by weight) shown in Table 9 below, a pickle solution was prepared in the same manner as in Example 1, and the combination injector (Higashimoto) was used so that 100 parts of the pickle solution per 100 parts of pork peach. (P300-2 manufactured by Kikai Corporation)
Injection and tenderization are performed in the tank, and after charging into the tank, the degree of vacuum is set to 740 mmHg.
4 minutes of normal rotation at 12 rpm / min, 1 minute at rest, 10 minutes at 10 rpm at 10 rpm
Minutes, rest 10 minutes, reversal 10 minutes for 14 hours, take out the salted meat from the tank, and use fibrous casing (count T
6M) and dried in a smoke house (US-1-1-1EB manufactured by Higashimotokikai Co., Ltd.) at a drying step of 65 ° C. and a relative humidity of 30% for 40 minutes, and a smoking step at 70 ° C. and a relative humidity of 99%.
After 0 minutes, steaming step 78 ° C., relative humidity 99%, 110 minutes, and center temperature 72 ° C., the mixture was quickly cooled to produce Bonless ham. (Table 9) In pickle liquid ------------------------------------------- ---------- Raw material name Soy protein Soy protein 2.5% compound 4% compound -------------------------- ------------------------------ * Soy protein 5 8 Egg protein 5 2 Sodium caseinate 1 0.5 Salt 3 3 Sodium nitrite 0.02 0.03 L-sodium ascorbate (Na) 0.06 0.06 Na pyrophosphate 0.3 0.3 Sodium polyphosphate 0.3 0.3 MSG 0.6 0.6 Seasoning Fee 11 *** Saccharide 55 Water 77.72 77.72 ----------------------------------- ------------------ Total 100 100 ----------------------------- ------------------------- That is, the proportion in Bonresham is as follows. (Table 10) Percentage in Bonresham ------------------------------------------ ------------ Raw material name Soy protein Soy protein (% in salted meat) 2.5% compound 4% compound ----------------- --------------------------------- Pork / peach 50.0 50.0 -------- ------------------------------------------ * Soybean protein 2.5 4 Egg protein 2.5 1 Sodium caseinate 21 Salt 1.5 1.5 Sodium nitrite 0.01 0.01 L-Na ascorbate 0.03 0.03 Na pyrophosphate 0.15 0.15 Polyphosphoric acid Na 0.15 0.15 MSG 0.3 0.3 Seasoning 0.5 0.6 ** Saccharides 2.5 2.5 Water 38.86 38.86 ------------ -------------------------------------- Total 100 100 --------- ----------------------------------------- Normal separation of soybean protein Soy Protein A (Fuji Oil Stock The brand New Fujipro V) and β-conglycinin low-content isolated soybean protein B, and saccharides, using trehalose as an example of the present invention and corn syrup powder as a comparative example, were examined for their effect on the respective proteins. Was. Table 11 shows the viscosity of the pickle liquid. The measurement was performed in the same manner as in the viscosity measurement of Example 1. (Table 11) Pickle liquid viscosity ------------------------------------------ -Isolated soy protein A 2.5% 4% Isolated soy protein B 2.5% 4% ------------------------------- -------------- Soy protein% / Product 2.5% 4% 2.5% 4% ---------------------- ------------------------ Corn silloff 35.0 220 32.0 134 Trehalose 34.0 170 28.0 101 Unit: mPa ----------- ---------------------------------- Normal isolated soy protein A and β-conglycinin as shown in Table 11 It was confirmed that the use of trehalose was effective in lowering the viscosity of the liquid for both low-content isolated soybean protein B.
Also, at this time, it was confirmed that the soybean protein having a low content of β-conglycinin had a lower viscosity than the ordinary isolated soybean protein. A sensory evaluation of the quality of the obtained boneless ham was performed. 3 indicates that the quality of the boneless ham is excellent, 2 indicates that the quality is slightly poor, and 1 indicates that the quality is poor. The results are shown in Table 12 below. (Table 12) Sensory evaluation of Bonless ham quality ---------------------------------------- ------------ Isolated soy protein A Isolated soy protein B ----------------------- ----- ----------- 2.5% 4% 2.5% 4% ------------------------------- ---------------------- Contre Contre Contre Contre Contre -------------------- ----------------------------------------- Color tone 3 3 3 3 3 3 3 3 Flavor 3 3 3 3 3 3 3 3 Texture 3 3 1 2 3 3 2 3 Overall evaluation 3 3 1 2 3 3 2 3 --------------------- ------------------------------------------ However, kon is corn syrup, tray Is trehalose As can be seen from the above results, 2.5% of normal soy protein A and β-conglycinin low-content soy protein B
In the combination system of trehalose and trehalose, the texture of Bonless Ham was recognized to be high. In addition, in the case of 4% blending, the texture of normal soybean protein A was improved in the combined use of trehalose as compared with corn syrup powder, but did not reach an excellent range. On the other hand, it was confirmed that in the system of soybean protein B having a low content of β-conglycinin, the texture was improved to an excellent range by using trehalose together with the improved texture.

According to the present invention, the dispersibility of soybean protein in processed meat products can be improved by reducing the viscosity of pickle liquid using soybean protein.

[Brief description of drawings]

FIG. 1 is a drawing showing the relationship between the viscosity and the soybean protein concentration determined in Example 1. "

FIG. 2 is a drawing showing the viscosity of a pickle solution exerted by the difference in carbohydrate determined in Example 2. "

FIG. 3 is a drawing showing the texture of roast ham caused by the difference in sugars determined in Example 2. "

FIG. 4 is a drawing showing the water content of roast ham caused by the difference in carbohydrates determined in Example 2. "

FIG. 5 is a drawing showing the color tone of roast ham caused by the difference in sugars determined in Example 2. "

FIG. 6 is a drawing showing sausage texture affected by differences in protein and carbohydrate determined in Example 3.

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Claims (5)

[Claims] 1. A method for producing a processed meat product, comprising using soybean protein and trehalose in combination with a pickle solution. 2. The soybean protein in the pickle liquid is 1 to 12% by weight.
The method according to claim 1, wherein 3. The method according to claim 1, wherein trehalose in the pickle solution is 1 to 12% by weight. 4. The amount of soy protein used in a processed meat product is 0.5.
The method according to any one of claims 1 to 3, wherein the amount is from 6 to 6% by weight. 5. The amount of trehalose used in a processed meat product is 0.5%.
5. The method according to claim 1, wherein the amount is 5 to 6% by weight.