JP2008043288A - Emulsified composition for meat processed product, and meat processed product using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition enabling production of meat processed products which have juicy feeling and deliciousness even in any case of eating by cooking when the meat processed product is uncooked and by reheating when the product is cooked, through refrigerating or freezing the meat processed food to circulate. <P>SOLUTION: This emulsified composition for meat processing contains 10-45 mass% of soluble starch having a viscosity of 20 mass% aqueous solution of 10-1,000 mPas, and 10-50 mass% of solid fat. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

        The present invention relates to an emulsified composition for processing livestock meat and a processed livestock meat product using the same.

  Uses fats and oils for processed meat products such as hamburger, dumplings, grilled food, sausage, meat dumplings, meatballs, Chinese buns, etc. Widely manufactured and distributed for commercial and commercial use. In general, uncooked processed meat food is cooked by heating, and cooked processed meat food is reheated and eaten.

  However, depending on the heating mode of the processed meat products, there are cases where the function as fats and oils cannot be sufficiently exerted during heating.

  For example, sausages manufactured using red meat and pork fat and beef fat are said to have a juicy and delicious texture when heated. However, the exudation of the gravy during heating hardens the meat or removes the umami, and is not always good. In addition, workability for refrigerated or frozen storage after heating, and further reheating after storage, the umami and juicy feeling are further reduced, and the tendency for the meat to become harder is unavoidable.

  On the other hand, instead of adding fats and oils as they are during the production of processed meat products, for example, edible fats and water are emulsified with edible surfactants instead of livestock fat, and the weight ratio of edible fats and water is 20-49: 50-79 O / W type or O / W / O type emulsified composition, or W / O type or W / O weight ratio of edible oil / fat to water 50-79: 20-49 / W type method for obtaining sausage using emulsified oil / fat composition (Patent Document 1: Japanese Patent Application Laid-Open No. 1-112969), method for obtaining meat products other than sausage using the same emulsion as above (Patent Document 2: Special) (Kaihei 1-179667) A method for obtaining a processed meat product by emulsifying 20 to 70% by weight of edible oil and fat and 30 to 80% by weight of water using plasma protein, and pouring the obtained emulsion into meat ( Patent Document 3: JP-A-4-32062), polyglycerin condensation Low calorie processed meat product obtained by kneading a water-in-oil emulsion with a fat content of 25% by weight or more and less than 50% by weight emulsified with ricinoleic acid ester (Patent Document 4: JP-A-6-105667), milk Dissolve the protein concentrate in water, add fats and oils to this, processed meat products that add the emulsified emulsion to meat, or add milk protein concentrate directly to the meat as a powder and milk protein during mixing Disclosed is a method for use in livestock meat processed products such as emulsified fats and oils, such as processed meat products (Patent Document 5: Japanese Patent Laid-Open No. 11-103562), in which the protein in the concentrate is loosened and the fats and oils in the meat are emulsified Has been.

  In these methods, fats and oils are emulsified and stabilized into fats and oils or fat compositions, and the outflow of fats and oils during heating is suppressed, leading to an improvement in yield, or making it possible to produce processed fat meat processed foods, etc. Improvements have been made, and some umami and juicy feeling due to fats and oils are also felt, but the emulsified state is not controlled, that is, the fats and oils maintain a stable emulsified state when heated, so the taste and juicy feeling is insufficient I couldn't avoid it.

  On the other hand, as a method of using protein as a denatured protein instead of undenatured, heat-denatured whey protein and an emulsion composition obtained by emulsifying heat-denatured whey protein and edible fats and oils are used as sausage raw red meat. A method for obtaining an added sausage is disclosed (Patent Document 6: Republished WO 97/04669).

  In Patent Document 6, a whey protein that has been heat-denatured instead of pork fat and beef tallow, and an emulsified composition of heat-denatured whey protein and edible fats and oils have the same texture and juicy feeling as conventional sausages. Although it is stated that it enables the production of low-fat sausages, the special umami components found in pork fat and beef tallow are not considered at all and are not tasteful, and heating was a problem even with conventional sausages When the sausage is stored refrigerated or frozen, and reheated, no description including a juicy feeling is seen.

  Furthermore, the emulsification of the emulsified oil / fat composition is broken for the first time by the second and subsequent heat cooking, and by demulsifying, glycerin saturated fatty acid monoester 0.02-0.02 as an emulsifier that can impart shape retention, umami, and juicy texture An emulsifier composition for kneading containing 0.5% by weight and 0.1 to 1% by weight of polyglycerin condensed ricinoleic acid ester and emulsified into a water-in-oil type (Patent Document 7: JP 2002-174) And processed meat products containing this emulsifier (Patent Document 8: JP-A-2002-231) and the like are disclosed.

  These documents 7 and 8 belong to the same technology and are applied to frozen foods such as processed meat products and processed fish products that are accompanied by cooking and sterilization processes by primary heating. It is disclosed that the emulsified oil / fat composition is maintained until it is secondarily heated without being damaged, and that demulsification is performed only after the second heating, and umami and juicy feeling can be imparted from the aqueous phase part. From the process to the secondary heating, the emulsified state is maintained, and the control of the degree of emulsification in which the demulsification is performed by the secondary heating is not easy, and it cannot necessarily be said to have excellent practicality.

  As can be seen from the above, processed meat products containing fats and oils, processed once with heat, or processed twice with heat. Was not easily obtained.

  The present applicant is also a method for obtaining an oil-containing food using octenyl succinic esterified starch (Patent Document 9: Japanese Patent Laid-Open No. 6-296462), and the oil-containing food is a processed meat product such as hamburg, minced ball, grilled rice, sausage, etc. In the case of solid fats such as lard, the liquid oil is heated to the extent that the fats are liquefied, mixed with the octenyl succinate-modified starch in a powdered state, mixed with the fats and fats, and then the meat is processed in the usual way. When the processed product is manufactured, the oil drip seen during the heat treatment can be greatly reduced, and the yield can be improved and the taste and texture can be improved. However, even if there is an effect when the heating is performed once, the same effect cannot be exhibited when reheating after refrigeration or freezing.

In view of such circumstances, when cooking uncooked or cooked meat products that have been refrigerated or frozen and are uncooked at the time of cooking, when cooked and reheated when cooked Similarly, there is a demand for processed meat products that have a juicy feeling and have savory characteristics. Furthermore, as for the appearance of processed meat products, there is a tendency to prefer a type in which fats and oils are present as an oil lump like sausage.
Japanese Patent Laid-Open No. 1-112969 JP-A-1-179667 Japanese Patent Laid-Open No. 4-320662 JP-A-6-105667 JP-A-11-103562 Republished WO97 / 04669 JP 2002-171 JP 2002-231 JP-A-6-296462

  This issue is succulent in both cases where the processed meat product is refrigerated or frozen and circulated and cooked when the processed meat product is uncooked and reheated and cooked when cooked. The object is to develop an oil and fat composition that makes it possible to produce a processed meat product with a sense of taste and to obtain a processed meat product using the same.

  In order to solve the above problems, the present inventor has made various studies, and as a result, an emulsified composition having a specific ratio of soluble starch having a specific viscosity and solid fat can produce a desired processed meat product. In addition, the present invention was completed by finding that a processed meat product using this product has a juicy feeling and a processed meat product with a delicious taste can be obtained.

  The present invention relates to the following emulsified composition and processed meat products produced using the same.

  1. An emulsified composition for processing livestock meat, comprising 10 to 45% by weight of soluble starch having a viscosity of 10 to 1000 mPas in a 20% by weight aqueous solution and 10 to 50% by weight of solid fat.

  2. The emulsified composition for livestock meat processing according to 1, comprising 10 to 21% by mass of soluble starch having a viscosity of 10 to 1000 mPas in a 20% by mass aqueous solution and 30 to 50% by mass of solid fat.

  3. The emulsified composition for livestock meat processing according to 1 or 2, wherein the soluble starch is a soluble starch obtained by octenyl succinate esterification.

4. The processed meat product manufactured using the emulsion composition in any one of 1-3.
The present invention relates to an emulsified composition containing 10 to 45% by weight of soluble starch having a viscosity of 10 to 1000 mPas in a 20% by weight aqueous solution and 10 to 50% by weight of solid fat, and a processed meat product manufactured using the same. It is.

  The processed meat product as used in the present invention is a processed food mainly composed of ground meat or block meat of 10 mm square or less, and is stored refrigerated or frozen as uncooked or cooked, and then uncooked. In this case, the food is cooked, and if cooked, the food is reheated and eaten. Specifically, for example, dumplings, sausages, meat dango, meatballs, Chinese buns and the like can be exemplified.

The juicy feeling in the present invention means that the juice overflows when it is chewed in the mouth, and in this juice, the umami component of the fat and oil that dissolves by heating and the water-soluble umami component are mixed.

  The emulsified composition referred to in the present invention is emulsified at the time of manufacture, becomes a solid state upon cooling, can be cut into an arbitrary shape, and when heated, the emulsification breaks and de-emulsifies, and the characteristics as an oil and fat are easily expressed. Say something with characteristics.

  It can be used in the same way as solid fats such as beef tallow and is present as a lump of oil in processed meat products, improving the appearance of processed meat products. Furthermore, when heated as a processed meat product, since the emulsion composition has an appropriate viscosity, the range of movement of the demulsified emulsion composition is limited, and the emulsion composition dissolved by heating is substantially discharged. It has no characteristics, and a delicious and juicy texture is more strongly felt when chewing processed meat products.

  In addition, since there is virtually no outflow of the emulsified composition that has been dissolved by heating, there is no particular problem in workability even when it is stored refrigerated or frozen, and it is delicious to eat even if reheated after storage, resulting in a juicy texture. I can taste it.

  The soluble starch used in the present invention is prepared by suspending starch in water, adding an acid such as hydrochloric acid or sulfuric acid, or a known oxidizing agent such as sodium hypochlorite, and the viscosity of a 20 mass% aqueous solution is 1000 mPas or less. It is preferably a hot water-soluble type obtained by decomposing until 10 to 1000 mPas, and then neutralizing, washing, dehydrating and drying. Furthermore, soluble starch which has been treated with a drum dryer or an extruder to make it soluble in cold water can also be used in the same manner.

  If the viscosity of the 20% by weight aqueous solution is less than 10 mPas, the ratio of starch dissolving and flowing out during the reaction of the starch slurry is increased, and not only the yield of soluble starch is deteriorated but also the processed meat product is heated. The effect of suppressing the oil spill at the time becomes weak. On the other hand, if it exceeds 1000 mPas, even if the emulsified composition can be emulsified, the emulsification is hardly broken by heating, that is, demulsification is inhibited.

  By making the viscosity of the soluble starch within the above range, it can be made into an emulsified composition with excellent cutting characteristics, and in processed meat products, the emulsified composition can be present as an oil mass to improve its appearance, and when heated, demulsify However, it is possible to prevent the emulsified oil and fat composition dissolved substantially by heating and dissolution, and it is possible to strongly feel the taste and juiciness when the processed meat product is chewed.

  As starch for producing soluble starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, natural starch such as waxy potato starch and waxy corn starch, and these starches are esterified in a conventional manner. Modified or etherified modified starch can be used. In the case of a soluble starch that has been etherified or esterified, the natural starch may be converted to a soluble starch and then etherified or esterified. The etherification or esterification may be performed according to a conventional method.

  The emulsified composition of the present invention is obtained by emulsification based on solid fat and soluble starch. An emulsifier is usually used for emulsification, and the emulsification conditions are appropriately examined for each emulsifier. At that time, most emulsifiers are used, and typical examples thereof include lecithin, monoglyceride, polyglyceride and sugar ester. However, octenyl succinate soluble starch is particularly preferred because it is not necessary to use an emulsifier.

  The viscosity of the 20% by weight aqueous solution was obtained by weighing 40 g of soluble starch sample and 160 g of water in a 200 cc beaker, heating the contents to 90 ° C. while stirring the contents in a boiling bath, replenishing evaporated water to 30 ° C. Measured with a B-type rotational viscosity mold.

The solid fat used in the present invention generally means one that exhibits a solid state at room temperature from the original characteristics of the oil or fat, but in the present invention, liquid fat that is liquid at room temperature may be used. As a whole, oils and fats include those whose melting point exceeds normal temperature. Specific examples include palm oil, palm oil, palm kernel oil, cocoa butter, beef tallow and pork fat. Solid materials, liquid oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, corn oil, rice oil, linseed oil, and hydrogenation of these oils and fats increase the melting point. Or those with a reduced freezing point.
These may be used alone or in combination so that the entire fat or oil exhibits a solid state at room temperature. Among these solid fats, animal fats such as beef tallow and pork tallow are more preferable in that the effect of imparting the umami taste of fats and oils to processed meat products is more remarkable.

As fats and oils for processed meat products, solid fats and emulsions with excellent stability during heating, emulsions that break the emulsion during heating and demulsify, or have the emulsion stability in the first heating Various emulsions such as emulsions that demulsify by heating are used, or their use is under consideration,
If the emulsification stability is too strong during heating, the expression of umami and juiciness will be weak when the processed meat product is heated. When demulsified by heating, the workability and umami and juiciness when reheated are significantly reduced when stored as refrigerated or frozen processed cooked meat products. It seems technically difficult to control freely.

  In the present invention, in order to solve the above problems, solid fat is used as the fat and oil, and the above-mentioned problems can be solved by using an emulsified composition in which a soluble starch having a specific viscosity is used in addition to the fat and oil. It was.

  The emulsified composition of the present invention is an emulsified composition containing 10 to 45% by mass of soluble starch having a viscosity of 10 to 1000 mPas in a 20% by weight aqueous solution and 10 to 50% by mass of solid fat.

  Such an emulsified composition can be produced, for example, by the following method. That is, solid fat is melted, and the melted solid fat is dropped into an aqueous solution of soluble starch that has been gelatinized by heating at 80 to 85 ° C., and emulsified by stirring at high speed.

  In that case, 10-45 mass% of soluble starch and 10-50 mass% of solid fat whose viscosity of 20 weight% aqueous solution is 10-1000 mPas, Preferably it contains 10-21 mass% of soluble starch and 30-50 mass% of solid fat. Emulsify in this way. Although it is not necessary when the soluble starch is an octenyl succinate soluble starch, the other soluble starch is emulsified with an emulsifier such as monoglyceride or lecithin contained in an amount of about 1% by mass. When the high-speed stirrer is a homomixer, the emulsification may be performed by maintaining the temperature at 60 ° C. or higher at about 8000 to 12000 rpm for 3 to 10 minutes.

  If the soluble starch and the solid fat deviate from the above ratio, the emulsification becomes insufficient and it is not uniformized. Even if it can be emulsified, it does not become solid upon cooling, and the cutting suitability is poor, and the expression of umami and juiciness is worsened without demulsification.

  In particular, when the fat content in the emulsified composition is 30 to 50% by mass, the umami taste and juicy feeling derived from the fat can be further emphasized.

  The obtained emulsified composition becomes a solid state upon cooling and can be easily cut to a desired size, and can be included in a processed meat product as it is to be present as an oil mass, improving the appearance of the product. I can do it. When the processed meat product containing this emulsified composition is heated, the emulsification is broken and the emulsification breaks down to make it easier to exert the function as fat, but the fat does not diffuse because it imparts an appropriate viscosity. , Remain within a limited range. In other words, there is substantially no drip phenomenon and it exists in a state where the fats and oils are concentrated. In addition, since there is no drip phenomenon, there is no problem in workability even if it is refrigerated or frozen, and it becomes a cooked livestock meat processed product. Even if this cooked food is reheated with a microwave oven and chewed, it will be delicious and juicy. I feel a strong feeling.

  The emulsified composition of the present invention obtained by the method as described above is used in the same manner as solid fats such as beef tallow and pork tallow, hamburger, dumplings, bake, sausage, meat dumplings, meatballs, Chinese bun meat Processed products can be manufactured.

  The effect of the emulsified composition of the present invention on the production of processed meat products will be described taking hamburg as an example of processed meat products.

  Livestock meat such as pork, beef, chicken, etc., alone or in combination, is put into a minced shape of a desired size through a chopper. On the other hand, the emulsified composition of the present invention stored refrigerated or frozen is cut into a die or an arbitrary size using a knife or a suitable device.

  Minced meat, cut emulsified composition, onion and other cut vegetables, salt, seasonings such as sugar and sodium glutamate, spices such as pepper, eggs, bread crumbs, starch, processed manually or using a blender Take a desired amount from kneading starch and shape it into an oval or circular shape. The formed hamburger is stored refrigerated or frozen, or roasted for several minutes at a temperature of about 150 to 180 ° C., one side at a time. The roasted hamburger is eaten as it is, or as a cooked hamburger, stored refrigerated or frozen, and heated using a microwave oven or the like when desired. In any case where beef tallow or pork tallow is heated once or multiple times, you can now enjoy a soft, juicy and savory hamburger.

  The details of the present invention will be described below with reference examples and examples. In the reference examples and examples,% means mass%, and parts mean mass parts.

Reference example 1

  100 parts of “Stabilose K” (trade name, manufactured by Matsutani Chemical Industry Co., Ltd., soluble starch having a viscosity of 17 mPas in a 20% aqueous solution) is suspended in 130 parts of water, and a pH of 7. using 3% aqueous caustic soda solution. While maintaining at 5 to 9.3, 2.5 parts of octenyl succinic anhydride was added and esterified, then neutralized with hydrochloric acid, washed with water, dehydrated, and dried to give a 20% aqueous solution of octenyl succinate having a viscosity of 18 mPas. Solubilized soluble starch was obtained. This sample is designated as OCT1.

Reference example 2

  10 kg of tapioca starch was added to 13 kg of 5% sulfuric acid solution under stirring and dispersed, followed by hydrolysis at 45 ° C., and a portion of the starch emulsion was continuously sampled and added with 3% sodium hydroxide solution. Viscosity measurements were performed on samples that had been hydrated, washed with water and dehydrated. Viscosity was measured by heating a soluble starch emulsion in which water was added to 40 g (34.8 g as a solid content) of dried starch to a moisture content of 13% to 200 g, and the mixture was heated to 90 ° C. and cooled to 50 ° C. Measured.

 Take out 2 kg of each sample whose viscosity measured in the above manner is about 700 mPas and about 1300 cp, and neutralize to pH 6.5 with 3% sodium hydroxide solution to stop the reaction. Cooled down.

  Next, a 3% sodium hydroxide solution was added while stirring each soluble starch emulsion, and while maintaining the pH at 8-9, anhydrous octenyl succinate was added at a ratio of 3% by weight based on the tapioca starch used. When acid was added and the pH of the starch emulsion no longer fluctuated, it was neutralized with a 5% sulfuric acid solution, washed with water, dehydrated, and dried to 13% octenyl succinylated soluble starch. These were also referred to as OCT2 and OCT3. Viscosities measured by making OCT2 and OCT3 into a 20% suspension, heating to 90 ° C. and cooling to 30 ° C. were 680 mPas and 720 mPas, respectively.

  As the soluble starch, OCT1 of Reference Example 1 (octenyl succinic acid esterified starch having a 20% aqueous solution viscosity of 18 mPas), “EM30” (trade name, manufactured by Matsutani Chemical Industry Co., Ltd., the viscosity of a 20% aqueous solution by 48.5 mPas) And OCT2 of Reference Example 2 (octenylsuccinated starch having a viscosity of 680 mPas in a 20% aqueous solution) and OCT3 (octylsuccinated starch having a viscosity of 1320 mPas in a 20% aqueous solution) are dispersed in water at the ratio shown in Table 1. Heat to 80 ° C. with stirring to gelatinize. Next, using a TK homomixer, the mixture was stirred and homogenized at 8000 rpm for 1 minute, and then melted beef tallow (60 to 70 ° C.) was added at the rate shown in Table 1, and stirred at 8000 to 10000 rpm for 5 minutes to emulsify. The emulsion composition. The results of evaluation of the emulsified state at the time of production of the emulsified composition, the uniformity and the appropriateness of cutting when the emulsion composition was cooled to room temperature and left in the refrigerator for one day and night, and the state after de-emulsification after reheating were evaluated according to the following criteria. It is shown in Table 1.

<Emulsified state>
○: Uniform and good emulsified state.
Δ: Partially emulsified state.
X: Not emulsified.

<Cutability> Slicability of emulsified composition after 1 day of refrigeration ○: can be easily sliced)
Δ: It is quite difficult to slice.
×: Cannot be sliced.

<Emulsified state after heating>
○: Demulsification.
Δ: Partially demulsified.
X: Not demulsified or not demulsified.

As soluble starch, 18 parts of “Stabilose K” (trade name, manufactured by Matsutani Chemical Industry Co., Ltd., 20% aqueous solution having a viscosity of 17 mPas), 41 parts of water, 1 part of monoglyceride as an emulsifier, 40 parts of beef tallow The emulsified composition produced according to Example 1 was used in the ratio of part No. It was set to 11. When this emulsion composition was evaluated according to Example 1, it was excellent in all of emulsifying properties, cutting properties and demulsification.

  Minced meat, salt, sugar, sodium glutamate, white pepper, nutmeg are mixed in the proportions shown in Table 2, and the emulsified composition, onion, whole egg, and “Matsutani Ayame” (Matsuya Kogyo Co., Ltd., processed wheat starch) are mixed in Table 2. After mixing at a ratio and mixing, the size per piece was made 35 g and molded for hamburgers. The minced meat was minced with an 8 mm plate, and the emulsified composition was prepared by the method of Example 1 and Example 2, and the sample No. The emulsified composition of 2, 4.5, 6, 7, 9, 10 and 11 was cut into 8 mm square with a knife, and the onion was used with a saute moisture of 70%. In the control group, hamburg was produced in the same manner using refrigerated beef tallow cut into 8 mm square with a knife.

  The formed hamburger is frozen and stored for one week and then roasted at 170 ° C for 3 minutes on one side, and then molded and roasted at 170 ° C for 3 minutes on one side, and after freezing for one week, it is cooked in a microwave oven (500W, Table 3 shows the results of evaluation of the hamburger (30 seconds).

  In Table 3, “Stabilose K” is expressed as “Stabil K”. For the firing yield, W1 is the molded sample weight, W2 is the sample weight roasted after molding and freezing, W3 is the sample weight roasted after molding, W3 is W4 heated in the microwave oven after freezing, and the following formula is used: Calculated. A high firing yield is an indicator that there is less outflow of juicy parts inside the hamburger.

Firing yield 1 = (W2 / W1) × 100
Firing yield 2 = (W3 / W1) × 100
Microwave oven yield = (W4 / W3) x 100
The texture 1 was performed on a molded roasted sample, and the texture 2 was performed on a microwave-heated sample, and the evaluation was performed using the following criteria.

Juicy 5: Strong 4: Slightly strong 3: Normal 2: Slightly weak 1: Slightly crunchy 5: Soft 4: Slightly soft 3: Normal 2: Slightly hard 1: Hard flavor 5: Very good 4: Slightly good 3 : Normal 2: Slightly bad 1: Bad

  Sample No. 1 of Example 1 The emulsified composition was produced in the same manner except that the beef tallow of 2 was changed to pork tallow and was cut into 8 mm squares with a knife. As a result, it was excellent in emulsification and cutting properties as in the case of beef tallow. .

  31.9 parts of pork mince, 0.7 part of salt, 1.0 part of sugar, 2.4 parts of concentrated soy sauce, 0.5 part of ginger, 0.5 part of sodium glutamate, 8.0 parts of the above emulsified composition Mix and stir until stickiness appears, chopped vegetables such as cabbage 14.0 parts, cabbage 24.0 parts, white onion 7.0 parts, leek 3.0 parts and so on and "Pine Gold VE" (manufactured by National Starch) 3.0 parts of α-crosslinked starch), 1.6 parts of “Profam 974” (powdered soy protein manufactured by ADM), and finally 2.4 parts of sesame oil are added and mixed to make a gyoza ingredient. It was.

  Put 100 parts of special strong flour, 2 parts of salt, 10 parts of shortening, 43 parts of water into Kenmix Aikomedia KM005 << Aikosha mixer, stir for 2 minutes at low speed, 5 minutes at high speed, and take 10 minutes for flow time. The dough was rolled to a thickness of 1 mm, punched into a circle with a diameter of 7 cm, and the above tools were placed on it, and when the total amount of skin and tools was 23 g, it was molded for Gyoza. After fried in a frying pan, refrigerated and frozen. As a control, pork fat that had been refrigerated was cut into 8 mm squares with a knife to make the same processed gyoza, refrigerated and frozen.

  After 3 days of refrigerated and frozen gyoza cooked and compared, gyoza using the emulsified fat composition was succulent in either refrigerated or frozen compared to the control gyoza, It was delicious.

  48.4 parts of pork mince, 10 parts of the emulsified composition obtained in Example 3, 10 parts of scallop, 10 parts of onion, 5 parts of shiitake, 1 part of white onion, 5 parts of bamboo shoot, 3 parts of whole egg, 10 parts of potato starch, Baking ingredients by mixing 0.5 parts of salt, 2 parts of sugar, 1 part of oyster oil, 1 part of sesame oil, 0.5 part of sodium glutamate, 2 parts of concentrated soy sauce, 0.1 part of pepper and 0.5 part of chicken extract It was.

Put 100 parts of special strong powder, 2 parts of salt and 44 parts of water into “Kenmix Aikomezia KM005” (mixer made by Aikosha). The dough was used. This dough was rolled to a thickness of 1 mm, punched out to a 7 cm square, placed on the above-mentioned ingredients, and weighed 22 g. It was then frozen rapidly. As a control, pork fat that had been refrigerated was cut into 8 mm squares with a knife, made in the same manner, and frozen. One week later, the frozen gyoza was cooked in a microwave oven and compared. As a result, the shochu using the emulsified fat composition was juicy and delicious as compared to the control dumpling.

Claims (4)

An emulsified composition for processing livestock meat, comprising 10 to 45 mass% of soluble starch having a viscosity of 10 to 1000 mPas in a 20 mass% aqueous solution and 10 to 50 mass% of solid fat. The emulsion composition for livestock meat processing of Claim 1 containing 10-21 mass% of soluble starch whose viscosity of 10-1000 mPas of 20 mass% aqueous solution, and 30-50 mass% of solid fat. The emulsified composition for processing livestock meat according to claim 1 or 2, wherein the soluble starch is a soluble starch obtained by octenyl succinate esterification. The processed meat product manufactured using the emulsion composition in any one of Claims 1-3.