JP2003144096A - Composition for meat processing, emulsion for meat processing, and processed meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for meat processing which suppresses drip, and improves juicy feeling in modification of the meat, and to provide an emulsion for injection to meat suitable for modification of the meat by formulating an oil in water type emulsion which is obtained by finely dispersing animal fat and oil, to the composition for meat processing. SOLUTION: The composition for meat processing comprises modified starch for food, processed albumen, and a calcium salt as the principal ingredients in the weight ratio of 50-70:25-40:5-10. And the emulsion for meat processing is obtained by formulating 2-20 pts.wt. of the composition for meat processing to 80-98 pts.wt. of the fat and oil emulsion mainly comprising an edible fat and oil and water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for meat processing, an emulsion dispersion for meat processing which uses the composition for meat processing and an oil-in-water emulsion composition in combination, its use and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, many attempts have been made to improve the taste of low-fat low-priced meat to a juicy and soft texture to make it more delicious. As a technique for improving this meat, water retention is improved by adding various gelling agents and heat-coagulable proteins to the meat, and the fat and oil originally contained is further added to improve the texture. ing. For example, as prior art, the following publications (1) to (10) are listed. (1) JP-A-47-28170; a method for improving the flavor and water retention of a protein food having a structure, (2)
JP-A-55-144869; Method for processing meat and fish meat by injecting emulsion, (3) JP-A-56-10276
No. 7: Protein-enriched lean meat, (4) JP-A-5
9-162853 gazette; method for producing marbling meat,
(5) JP-A-60-41467; a method for injecting fats and oils into meat or fish meat, (6) JP-A-01-144
961 gazette; pickle liquid for meat products, (7) JP-A-0
5-103633; Process for producing processed meat products and injection solution; (8) JP 05-260927 A; Pickle liquid composition for processed food products and processed meat products; (9) JP 10-99051 A. Processed raw meat, (10) JP-A-10-336999; oil-in-water emulsion for meat processing, food processed products into which the emulsion is injected, and a method for producing the same. In the above technique (1), the water retention of meat improved by the textured protein is not so large,
The effect of improving the juiciness was insufficient. In the above techniques (2), (6), and (7), the oil and fat content is imparted by injecting the oil-in-water emulsion,
Although it is possible to improve the juiciness, there is a problem in that the amount of the injected oil and water flows out as a drip during cooking and the holding power is poor, so that the texture improving effect is small. The above-mentioned technique (3) is effective for strengthening the protein content, but the product obtained by combining the red meat and the fat emulsion is far from the means for suppressing the drip during cooking. However, the effect of suppressing drip was not expected. The method of adding the thermocoagulable protein solution or the protein coagulant, which is the technique of (4) and (5), suppresses the contraction of myofibrillar proteins and connective tissue proteins involved in the hardness of meat. As a result, the hardness of the meat can be improved, but the effect of suppressing the drip during heating and cooking is insufficient, and there is a problem that the effect of adding juiciness is low. When a pickling solution for meat processing is prepared by using the curdlan-based paste, which is the technology of (8) above, the viscosity of the pickling solution becomes significantly high depending on the amount of curdlan used, and the eye of the injection needle of the pickle injector is increased. It may cause clogging. Therefore, there is a drawback that the amount that can be added as a pickling liquid for injection is limited. In the technique of (9) above, processed raw meat is treated by using starch and dextrin in combination, and the yield improvement effect in heating and cooking can be seen by adding starch. To obtain this effect, the pickle solution must be added. On the other hand, a considerable amount of addition is required. For this reason, the flavor and taste peculiar to starch can be felt, and the original taste of meat may be impaired. (10) above
In the technique of (1), the addition of oil and fat and the injection of processed starch can significantly improve the juiciness and yield, but in order to obtain the effect, a considerable amount of processing is required as in (9) above. There is a problem that the amount of starch added is required.

Therefore, the edible processed starch is in the form of a paste that is expanded after heating. Therefore, when a large amount of the starch is used, the paste-like texture gives a texture different from that of meat. . An egg white processed product having heat coagulability forms an appropriate gelation by heating. However, the gel has extremely low water retention, and when using only the processed egg white,
A considerable amount of addition is required to form a gelled state. When processed edible starch and processed egg white are used together, each defect can be compensated by a synergistic effect, but in order to form a heat irreversible gel between meat fibers, a certain amount or more of processed edible starch and heat-coagulated egg white There was a problem that the effect of effectively improving the yield could not be recognized unless the processed product was added, and it was not always in a satisfactory state. Still, it is necessary to add an amount different from that of meat that impairs the flavor, and when an oil-in-water emulsion is used together, the amount of addition causes problems such as solubility. Further, when pouring into meat in the injection step, there is a problem that the injection needle of the pickle injector is clogged even when working at low temperature.

[0004]

SUMMARY OF THE INVENTION A first object of the present invention is to suppress drip after cooking and improve texture such as softness and juiciness in meat with less fat.
Another object of the present invention is to provide a composition for processing meat, which is mainly composed of processed edible starch, processed egg white product, and calcium salt. A second object of the present invention is to provide an emulsion dispersion for meat processing, which is obtained by further mixing the above-mentioned composition for meat processing with an oil / fat emulsion containing edible oil and fat and water as main components. . It is a third object of the present invention to provide processed meat which suppresses drip and is blended with meat having excellent juiciness, oil and fat, and the above composition for meat processing. A fourth object of the present invention is to provide a method for producing the above composition for meat processing. A fifth object of the present invention is to provide a method for producing the above emulsion dispersion for meat processing.

[0005]

Means for Solving the Problems As a result of intensive studies to solve these problems, the present inventors have found that by combining a specific edible processed starch with an egg white processed product and a calcium salt, the conventional The present inventors have completed the present invention by discovering that each of the shortcomings when used for meat modification can be compensated and that the composition for meat processing can be improved with a small addition amount.
Furthermore, by adding the meat-processing composition of the present invention to an oil-in-water type emulsion in which animal fats and oils are dispersed in the form of fine particles, further improved findings have been obtained, and the present invention has been completed. That is, the present invention is [1] to [10] shown below. [1] Processed edible starch, processed egg white, and calcium salt as main components, and the weight ratio of the above components is 50 to 70:
25-40: 5-10, The meat processing composition characterized by the above-mentioned. [2] The edible processed flour is one or more selected from the group consisting of wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, and modified starch thereof, and the processed egg white product is dried egg white or It is a mixture of dried egg white and milk protein, and the calcium salt is one or two selected from the group consisting of calcium lactate, calcium sulfate, tricalcium phosphate and calcium carbonate.
The processed meat composition according to [1], which comprises at least one species. [3] The meat processing composition as described above, wherein the shape is a powder mixture. [4] Oil / fat emulsion 80 containing edible oil / fat and water as main components
To 98 parts by weight of the meat processing composition,
An emulsified dispersion for meat processing, which is blended in an amount of 20 parts by weight. [5] Beef tallow, lard, or mixed fats 3 of the above fats and oils
The emulsion dispersion for meat processing according to the above [4], which comprises -60 parts by weight. [6] Processed meat obtained by mixing meat, oil and fat, and the meat processing composition according to the above [1] to [3]. [7] Processed meat obtained by mixing meat with the emulsion dispersion for meat processing according to the above [4] or [5]. [8] Processed meat obtained by mixing 100 parts by weight of meat and 5 to 35 parts by weight (10 to 30 parts by weight) of the emulsion dispersion for meat processing described in [7] above. [9] A method for producing a meat-processing composition, which comprises directly adding a predetermined amount of edible processed starch, processed egg white product and calcium lactate to a powder mixer and uniformly mixing them. [10] With respect to 80 to 98 parts by weight of the oil-in-water emulsion,
The composition for meat processing according to the above [1] to [3] is 2 to 2
A method for producing an emulsion dispersion for meat processing, which comprises blending 0 part by weight.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The processed meat composition of the present invention is characterized by using a combination of three types of edible processed starch, processed egg white product and calcium salt as a main component, and the processed meat composition further comprises: The weight ratio of processed edible starch: processed egg white product: calcium salt is 50-70: 25-40: 5-10.
Is. Examples of the edible modified starch used in the present invention include wheat starch, waxy corn starch, corn starch, potato starch, tapioca starch, sweet potato starch, and modified starch thereof. More preferably, it is added for the purpose of suppressing dripping during heating by expanding during heating and cooking, so that one having a low gelatinization starting temperature can be mentioned, for example, rice starch (gelatinization starting temperature about 64 ° C.), Examples include potato starch (gelatinization start temperature of about 66 ° C). The processed meat composition is edible processed starch; processed egg white product: calcium salt in a weight ratio of 50.
~ 70: 25-40: 5-10 with 50 processed starches
When the amount is less than 70, a sufficient water retaining effect cannot be obtained, and when the amount is more than 70, the flavor and taste peculiar to starch are felt, and the original taste of meat is impaired. 2 processed egg whites
When it is less than 5, it is difficult to form a gel having a cell structure, and when it is more than 40, the original taste and flavor of meat are lost. Further, when the amount of calcium salt is less than 5, effective aggregation reaction cannot be obtained, and addition of more than 10 has no effect as an action.

The processed egg white used in the present invention includes dried egg white or a mixture of dried egg white and milk protein. Considering the process of preparing the pickle liquid, dried egg white is preferable because it has excellent heat coagulation properties,
When only the dried egg white is used as a component, it is easy to foam when dissolved in the pickle solution, resulting in poor workability. Therefore, when it is used as a processed egg white product, a mixture in which milk protein is contained in an amount of 30 to 40% by weight based on 60 to 70% by weight of dried egg white is more preferable.

Examples of the calcium salt used in the present invention include calcium lactate, calcium sulfate, tricalcium phosphate and calcium carbonate. It can be used from 1 type (s) or 2 or more types selected from these groups. In particular, calcium lactate, which is fine particles, has excellent solubility and does not impair the flavor of meat, is most preferable.

Examples of the edible meat as the target of the composition for meat processing of the present invention include beef, pork, chicken, mutton, horse meat, venison and the like, and they may be used by adding them to a processed meat product. It is possible. More preferably, it is pork, beef or chicken.

The method for producing the composition for meat processing of the present invention comprises:
Although not particularly limited, a predetermined amount of edible processed starch, processed egg white product and calcium lactate are directly put into a powder mixer and mixed homogeneously. Examples of the powder mixer include a rotary oscillating mixer (Aichi Electric Works Co., Ltd.).

The composition for meat processing prepared by the above method may be used as it is by mixing it with meat, or may be used by adding it to an oil-in-water emulsion as described later.

In the present invention, the emulsion dispersion for meat processing is
By adding the composition for meat processing to an oil-in-water emulsion,
Mix evenly. Here, the oil-in-water emulsion is also referred to as a pickle solution, and examples thereof include those in which the above-mentioned oil-in-water emulsion is injected into meat and used by injection. As a machine for injecting injection, a machine manufactured by Tsukacom Co., Ltd. may be mentioned. The oil-in-water emulsion used in the present invention is not particularly limited, but for example, fats and oils of 3.0
Emulsions containing ~ 60.0 weight ratio are included. The type of edible oils and fats to be used is not particularly limited, and examples include edible vegetable oils such as rapeseed oil, palm oil, palm kernel oil, soybean oil, corn oil, and coconut oil, and beef tallow, lard, and edible animal oils and fats such as fish oil. Can be mentioned. They may be used alone or as a mixed oil of two or more kinds. Furthermore, edible processed oils and fats obtained by subjecting these hardened oils, fractionated oils, transesterified oils, etc. may be used. It is also possible to add flavors / flavors or coloring agents. Preferably, it is desirable to use the same fats and oils for the same meats, but it is also possible to use the vegetable fats and oils with flavor and taste as described above. Preferably,
Examples include beef tallow, lard, and mixed fats of beef tallow. Further, in order to more effectively impart a juicy feel, an emulsion having a high oil content of 40.0 to 60.0 weight ratio is preferable. The oil-in-water emulsion described above contains, for example, solid fat which is beef tallow, lard or a mixed fat thereof.
0 to 60.0 weight ratio, emulsifier 0.2 to 2.0 weight ratio, milk protein 0.3 to 3.0 weight ratio and water 35.0 to 5
An oil-in-water type emulsion having a weight ratio of 9.5 can be mentioned. Commercially available oil-in-water emulsions include NOF Corporation
The company make, PB-100, PL-100 etc. are mentioned. The emulsion processing liquid for meat processing of the present invention comprises the composition for meat processing 2 to the oil-in-water emulsion 80 to 98 weight ratio.
A dispersion is prepared by blending 20 weight ratio. At that time, for example, it can be used by dispersing it in an oil-in-water emulsion by stirring using a three-one motor (manufactured by HEIDON Co., Ltd.) or the like. Maximum particle size of 2 μm from the viewpoint of stability
It is more preferable to use the following solid fat dispersion. Examples of the emulsifying machine used when preparing the oil-in-water emulsion include a homogenizer, a homomixer, and an ultrasonic emulsifying machine.

A method for using the above-mentioned emulsion dispersion for meat processing (a mixture prepared in such a manner can also be used as an injecting solution and is sometimes referred to as pickle solution) is as follows. Using a pickle injector or the like, maintain the pickle liquid temperature at 4 to 10 ° C. and inject the prepared pickle liquid at 5 to 35 parts by weight, preferably 10 to 30 parts by weight, relative to 100 parts by weight of meat. Is desirable.
Alternatively, in the case of raw meat obtained by grinding a meat block using a chopper, a mincing machine, etc., 1 to 5 parts of the composition for meat processing can be used.
It is desirable to add parts by weight.

[Operation] In the oil-in-water type emulsion, the aqueous phase having a high affinity with meat is a continuous phase, and the emulsifier acts to uniformly penetrate into the meat. Thereby, the oil and fat content injected into the meat, due to the property of the modifier that forms an excellent gelled state by the heat during cooking, because it is rich in water retention and elasticity than conventional formulations, The product yield after cooking is significantly improved, and the meat can be improved to have a juicy and soft texture.
According to the present invention, a calcium salt is further added to edible processed starch that retains water in meat tissue by heating and swelling due to heating during cooking and egg white that has heat coagulability and gels. It is characterized by this. Due to this chelating effect of calcium ions, the egg white in the processed egg white product is easily aggregated, and a gel having a cell structure having a meat improving effect can be formed. In other words, it is possible to reduce the amount of edible processed starch and processed egg white added by using calcium ions compared to the existing technology, and even when the egg white concentration is low, the gel contained water and became highly viscous. The edible processed starch can be effectively trapped. further,
With this gel, there is little shrinkage after cooking,
Since the yield is improved, an excellent modifying effect is recognized in improving the juicy and soft textures. Also,
Compared with conventional techniques, the added amount of processed edible starch and processed egg white is small, so that the original taste and taste of meat is not impaired. Since this composition for meat processing causes gelation only when heated during cooking, the preparation liquid before cooking is a liquid having fluidity. Thereby, the composition for meat processing can be added as a pickle liquid of the oil and fat injection liquid for meat. This can further improve the juiciness. Since thickening polysaccharides such as carrageenan and curdlan are not used, it is possible to prepare a liquid pickle solution that does not cause clogging under low temperature conditions that are optimal for animal meat injection work. .

[0015]

The composition for processing meat of the present invention is a processed starch for improving the texture such as drip suppression and softness and juiciness after cooking in meat with less fat, and processed egg white products. Since it contains a calcium salt as a main component, it is an excellent composition for meat processing which has the above-mentioned improving effect even in a small amount. Further, the meat processing emulsion dispersion of the present invention is an oil and fat emulsion mainly composed of edible oil and water, etc., and further can be easily added to the meat by adding the composition for meat processing to meat processing. It is an emulsion dispersion. Therefore, the processed meat containing the composition for meat processing of the present invention containing the above-mentioned meat suppresses drip and becomes a meat excellent in juiciness, for example, meat of low meat quality is processed to provide added value. Can be increased. The method for producing the meat-processing composition of the present invention is a production method in which powder can be easily mixed. The method for producing an emulsion dispersion for meat processing of the present invention is a method for producing a dispersion that can be easily mixed with a commercially available product or the like.

[0016]

EXAMPLES The present invention will be described in more detail based on specific examples below. Preliminary Test Example 1; <Workability during dry egg white / milk protein mixing, gel formation> One of the processed egg white products used in the present invention is a mixture of dried egg white and milk protein, which is used as a processed egg white product. At that time, a preliminary examination was made as to what ratio of these is good workability. The mixing ratio of dried egg white and milk protein was changed as shown in Table 1 [1] to [9], and workability and gel formation were evaluated based on the following evaluation criteria. <Evaluation Criteria for Workability> ⊚: No problem in workability, ◯: Some foaming but no problem in workability, Δ: Conspicuous foaming is inferior in workability, ×: Remarkably foaming, inferior workability. <Evaluation Criteria for Gel Formation> ⊚: Gel strength is quite good, ◯: Gel strength is good, Δ: Gel strength is weak, ×: No gel is formed. The results are shown in Table 1.

[0017]

[Table 1]

According to Table 1, when used as a processed egg white product, dry gel white has a weight ratio of 100 to 60 by gel formation alone, but there is no problem in workability (⊚ or ∘) and gel formation is good (∘ or ∘). It has been found that the ratio (○) is more preferably a mixture in which milk protein is contained in an amount of 30 to 40 weight ratio with respect to 60 to 70 weight ratio of dried egg white.

Test Example 1; Test Examples 1-1 to 1-8 (Comparative Examples 1 and 2, Examples 1 to 4, Comparative Examples 3 and 4) With the compounding amounts shown in Table 2, processed starch for edible foods and egg white The processed product and calcium lactate were blended uniformly to obtain a test powder.
The raw materials used are as follows. Edible processed starch is manufactured by Matsutani Chemical Co., Ltd .; trade name Farinex CA; processed egg white is manufactured by QP Corporation; trade name Cudex RH-241 egg white; calcium lactate is manufactured by Shiraishi Calcium Co .; Product name
Elcal was used. After preparing a 5% by weight aqueous solution for each formulation, it was roasted at 80 ° C. and examined for gel formation and water retention. The results are shown in Table 2. 1. <Evaluation of gel strength> ⊚: Gel strength is quite good, ◯: Gel strength is good, Δ: Gel strength is weak, ×: No gel is formed. 2. <Evaluation of Water Retention> A: Excellent water retention, O: Water retention, B: Slight water retention, X: No water retention.

Test Example 2; 2-1 to 2-8 A 5% by weight solution was prepared using the above powder formulation,
About 100 parts by weight of this beef thigh meat from Australia, about 10 parts by weight is injected by Tsukacom Co. to prepare processed meat sliced to a thickness of 1 cm and a weight of about 100 g. It was baked on one side for 2 minutes. The drip suppressing effect and juiciness at that time were evaluated. The results are shown in Table 2. Evaluation of processed meat 1 3. <Drip suppressing effect> ⊚: fairly good, ∘: good, Δ: somewhat bad, x: bad. 4. <Evaluation of juiciness> ⊚: considerably good, ◯: good, Δ: somewhat bad, ×: bad.

[0021]

[Table 2]

Test Example 3; 3-1 to 3-6 Test Example 3-1; 65 parts by weight of processed edible starch (manufactured by Matsutani Chemical Co., Ltd .; trade name Farinex CA), dried egg white (manufactured by Kewpie Co., Ltd .; Product name QDEX RH-24
1) 26.5 parts by weight and 8.5 parts by weight of calcium lactate (manufactured by Shiraishi Calcium Co., Ltd .; trade name Elcal) were placed in a container and the powder was blended uniformly to obtain a composition for meat processing. Test Examples 3-2 to 3-6: In the same manner as in Test Example 3-1, compositions for meat processing were obtained with the formulations shown in Table 3. That is, Test Example 3-2 (Comparative Example 5) was the same as Test Example 3-1 except that the total amount of the meat-processing composition was 100 parts by weight of the processed-food starch. Test Example 3-3 (Comparative Example 6) is the same as Test Example 3-1 except that the total amount of the meat-processing composition was replaced with 100 parts by weight of dried egg white. Test Example 3-3 (Comparative Example 7) was tested in order to investigate the modifying effect of the combined use of the processed egg white product and calcium lactate, except that the content of the edible processed starch in the meat processing composition was replaced with dextrin. Same as Example 3-1. Test Example 3-4 (Example 7) is the same as Test Example 3-1 except that dextrin (Matsutani Chemical Co., Ltd .; trade name Paindex # 2) was used as a substitute for the edible processed starch.
Test Example 3-5 (Comparative Example 8), Test Example except that the content of the egg white processed product in the composition for meat processing was replaced with dextrin in order to investigate the modifying effect of the combined use of food processed starch and calcium lactate. Same as 3-1. Table 3 shows the composition
Shown in.

Test Example 4; 4-1 to 4-7 3 parts by weight of the meat-processing composition of Example 3 and Comparative Examples 5 to 9 shown in Table 3 was used as a pickle solution (PB manufactured by NOF Corporation). −
100, oil-in-water type emulsion having an average particle size of 2 μm or less}
50 parts by weight were mixed to obtain a pickle solution of the present invention (Example 5, Comparative Examples 10 to 14). In addition, the above-mentioned PB-10
Tests were carried out by using a mixture of 50 parts by weight of 0 and 50 parts by weight of water as a blank (Comparative Example 15). The detailed preparation method of the pickle solution is as follows. 5. <Preparation method of pickle solution> PB-
100; Nippon Oil & Fats Co., Ltd.) 50 parts by weight, and water 45 parts by weight, 5 parts by weight of the above-mentioned composition for meat processing was added, and a three-one motor (manufactured by HEIDON Co., Ltd.) was used.
The mixture was stirred at 0 ° C. for 15 minutes and dispersed in an oil-in-water type emulsion to give a prepared pickle solution. Table 4 shows the composition of the pickle solution.

[0024]

[Table 3]

[0025]

[Table 4]

Test Example 5; 5-1 to 5-7 Using the pickle liquids of Example 5 and Comparative Examples 10 to 15 described above, a predetermined amount of meat was injected into meat by the following method using an injection device (injection machine manufactured by Tsukacom). Poured to obtain processed meat. 6. <Evaluation of processed meat products> 6-1. <Fry test evaluation> 20% of meat pickle solution prepared for pork shoulder loin was injected, and sliced with a band saw to a thickness of 1 cm and a weight of about 100 g.
Soft flour was added, a batter was added, breading was further performed, and the mixture was fried in oil (palm) at 180 ° C. for 5 minutes.
10 people (19 to 40 years old) cooked with the above prescription
A panel of 7 males and 3 females) evaluated the sensory test. Regarding the taste evaluation, the softness and juiciness were evaluated in four levels (0 to 4), and the average value was calculated and shown in Table 5 (the larger the value, the softer and juicy the feeling). The evaluation criteria for softness and juiciness in Table 5 are as follows. 7. <Evaluation Criteria for Softness> 3 points: The hardness is remarkably improved and extremely soft as compared with Comparative Example 5-7. 2 points: The hardness is significantly improved and soft as compared with Comparative Example 5-7. Point: Hardness was slightly improved as compared with Comparative Example 5-7 and still hard. 0 point: Hard and lacking in softness (Comparative Example 5-7: control). 8. <Evaluation Criteria for Juicy Feeling> 3 points: Remarkable juicy feeling compared to Comparative Example 5-7, 2 points: Significantly improved and juicy feeling compared to Comparative Example 5-7, 1 point: Comparison The juicy feeling was improved to some extent as compared with Examples 5-7, but still insufficient. 0 point: Lack of juicy feeling. Further, in Table 5, the injection rate, drip rate, soft feeling and juicy feeling are as follows. Injection rate (%) = {(weight after injection-weight of raw meat) / weight of raw meat} × 100, drip rate (%) = {(weight before frying-weight after frying) / before frying Weight} × 100.

[0027]

[Table 5]

The pork cutlet of Example 3 prepared by adding all of the edible processed starch, the processed egg white product and the calcium salt in the pickle was far softer and juicier than the comparative example lacking any of them.

Test Example 6; 6-1 to 6-7 Using the Pickle liquids of Example 5 and Comparative Examples 10 to 15 described above, a meat was injected by the following method to obtain processed meat. 9. <Evaluation of Processed Meat Products> Pickle solution prepared in the same manner as described above in the composition shown in Table 4 was injected into beef (sirloin) 20% to meat, shaped with a retainer, and then with a band saw to a thickness of 1 cm. I cut it. To make it easier to measure, use a knife to measure 5 cm in length and 8 in width.
The size was adjusted to cm. Both sides were baked on a hot plate at 200 ° C. (one side for 2 minutes each) to examine the degree of shrinkage of the meat. The evaluation of this shrinkage is shown in Table 6.

[0030]

[Table 6]

In Table 6, the shrinkage rates are as follows. Shrinkage rate (%) = (size after cooking / size before cooking) x
100. The larger the number is, the less the shrinkage is. As a result, the steak prepared with the pickle solution of Example 5 was
It was found that the shrinkage was the smallest and the shrinkage was small.

As is clear from the above examples, the meat using the meat-processing composition of the present invention has an excellent juicy texture, a good soft texture, and a combination with emulsified oils and fats. It is also understood that the amount of oil and water injected by heating flowing out as a drip is remarkably suppressed, resulting in a high yield and a processed meat product of excellent quality without shrinkage.

Claims (10)

[Claims] 1. A edible processed starch, a processed egg white product, and a calcium salt as main components, wherein the weight ratio of the above components is 50 to 7.
0: 25-40: 5-10, The composition for meat processing characterized by the above-mentioned. 2. The modified edible starch is one or more selected from the group consisting of wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch and modified starch thereof, and the processed egg white product is dried. The meat according to claim 1, which is a mixture of egg white or dried egg white and milk protein, wherein the calcium salt is one or more selected from the group consisting of calcium lactate, calcium sulfate, tricalcium phosphate and calcium carbonate. Processing composition. 3. The meat-processing composition according to claim 1, wherein the shape is a mixture of powders. 4. An oil / fat emulsion 8 comprising edible oil / fat and water as main components.
0 to 98 parts by weight, and further any one of claims 1 to 3.
An emulsified dispersion for meat processing, comprising the meat processing composition according to the item 2) in an amount of 2 to 20 parts by weight. 5. The emulsified dispersion for meat processing according to claim 4, containing 3 to 60 parts by weight of beef tallow, lard, or a mixed fat or oil of the above fats and oils. 6. A processed meat obtained by blending oil and fat with the meat-processing composition according to any one of claims 1 to 3 with meat. 7. A processed meat obtained by injecting meat and the emulsion dispersion for meat processing according to claim 4 or claim 5. 8. A processed meat comprising 100 parts by weight of meat and 5 to 35 parts by weight of the emulsion dispersion for meat processing according to claim 4 or claim 5. 9. A method for producing a composition for meat processing, which comprises directly adding a predetermined amount of edible processed starch, processed egg white product and calcium lactate to a powder mixer and mixing them uniformly. 10. A meat processing composition comprising 80 to 98 parts by weight of an oil-in-water emulsion and 2 to 20 parts by weight of the composition for meat processing according to claim 4 or 5. Method for producing emulsified dispersion.