JP2019195286A - Skin wrapped food product manufacturing method and skin wrapped food product - Google Patents

Abstract

To provide a skin wrapped food product in which the liquidity and feeling of meat-grain of the inner filling are improved in order to provide a good eat-texture, and furthermore, the transfer of moisture in the ingredient of the inner filling to the skin is suppressed in order to suppress the deterioration in quality.SOLUTION: The skin wrapped food product manufacturing method includes adding transglutaminase, thickening polysaccharide and processed starch to ground meat-containing inner filling.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a foreskin food and a foreskin food, and more particularly, a method for producing a foreskin food that has a good texture and that suppresses deterioration in quality due to the transfer of moisture in the ingredients to the skin, and It relates to foreskin food.

Processed ground meat food such as hamburg is a popular food with high demand, and attempts have been made to improve the texture and elasticity of the meat in order to improve the texture.
In particular, transglutaminase catalyzes protein cross-linking by condensing amino groups of glutamine residues in proteins with primary amines and transferring substituents on amines to glutamine residues, thereby modifying and processing meat. It is a widely used enzyme in
For example, in a method for producing a paste-like food material by grinding fish, crustacean, livestock meat, bone, and crust, it has been proposed to add transglutaminase during the grinding. It is disclosed that a graininess and hardness can be obtained (Patent Document 1).
In addition, in the method for producing ground meat processed food, it has been proposed to add at least one thickening polysaccharide selected from the group consisting of transglutaminase and gum arabic and locust bean gum to the ground meat. It has been reported that the adhesiveness of the rice is improved and the elasticity at the time of eating is improved (Patent Document 2).

  However, among processed processed foods, foreskin foods that are made by wrapping minced meat-containing ingredients (meats) in the skin, it is possible to improve the hardness of the ingredients, the feeling of grain, etc. There is a problem that the moisture in the ingredients contained in the ingredients migrates to the skin and degrades the quality of the foreskin food. Depending on the addition of the above-mentioned transglutaminase and the addition of thickening polysaccharides, a good food It was difficult to suppress the deterioration of the quality of the foreskin food while maintaining the feeling.

Japanese Patent Laid-Open No. 10-014528 JP-A-2018-007637

  Therefore, in view of the above circumstances, the present invention has a good texture with improved liquidity and grain feeling of the inner ingredient, and further suppresses the transfer of moisture in the ingredient of the inner ingredient to the skin. An object of the present invention is to provide a foreskin food in which deterioration in quality is suppressed.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have improved the liquidity and grain feeling by adding transglutaminase, thickening polysaccharide and processed starch to the medium containing ground meat. Found that it is possible to produce a foreskin food in which the moisture content in the ingredients of the inner ingredients during heating is suppressed to the skin and the deterioration in quality is suppressed, The present invention has been completed.

That is, the present invention relates to the following.
[1] A method for producing a foreskin food, which comprises adding transglutaminase, a thickening polysaccharide and a modified starch to a medium containing ground meat.
[2] The production method according to [1], wherein the thickening polysaccharide is an alginate.
[3] The production method according to [1] or [2], further comprising adding a calcium salt.
[4] The production method according to any one of [1] to [3], wherein the processed starch is processed corn starch.
[5] A foreskin food containing minced meat on which transglutaminase has acted, a thickening polysaccharide and modified starch.
[6] The foreskin food according to [5], wherein the thickening polysaccharide is an alginate.
[7] The foreskin food according to [5] or [6], further containing a calcium salt.
[8] The foreskin food according to any one of [5] to [7], wherein the processed starch is processed corn starch.
[9] A meat modifier containing transglutaminase, a thickening polysaccharide and processed starch.
[10] The meat modifier according to [9], wherein the thickening polysaccharide is an alginate.
[11] The meat modifier according to [9] or [10], further comprising a calcium salt.
[12] The meat modifier according to any one of [9] to [11], wherein the processed starch is processed corn starch.
[13] The meat modifier according to any one of [9] to [12], which is a meat modifier contained in the middle ingredient of foreskin food.

According to the present invention, the liquidity and flesh feel are improved and the food has a good texture. Further, the moisture content in the ingredients during heating is suppressed from being transferred to the skin, and the deterioration in quality is suppressed. A method for producing a prepared foreskin food product can be provided.
Therefore, the present invention has a good texture with improved liquidity and flesh texture, and further, during heating, the moisture in the ingredients of the inner ingredient is suppressed from transferring to the skin, and the quality deteriorates. It is possible to provide a foreskin food that is suppressed.

  The production method of the present invention is a method for producing a foreskin food product, which comprises adding transglutaminase, a thickening polysaccharide and processed starch to a filling containing ground meat.

The foreskin food produced by the production method of the present invention is a food prepared by wrapping, baking, frying, steaming, etc., with a cooked food made from raw materials containing wheat flour. , Mentachi cutlet, dumplings, and grilled rice.
Here, the minced meat can be used without particular limitation as long as it is usually used for ground meat processed foods. For example, chicken, pork, beef, horse meat, mutton, goat meat, rabbit meat, duck It is preferable to use at least one kind of edible meat such as meat; at least one kind of organ or edible part such as chicken, pig, cow, horse, sheep, goat, rabbit, duck and the like. These raw materials may be used individually by 1 type, and may be used in combination of 2 or more type. The method for preparing the minced meat is not particularly limited, and may be appropriately performed by a method known per se or a method analogous thereto. For example, edible meat can be prepared by chopping meat meat using a meat chopper, meat grinder, or the like.
Moreover, in this specification, the "medium ingredient" means the ingredient wrapped in the skin in the foreskin food, that is, the ingredient containing minced meat. The filling in the present invention contains minced meat, and in addition to minced meat, it can contain vegetables such as onions, bamboo shoots, dried shiitake mushrooms, Chinese cabbage, seafood such as shrimps and scallops, and dried products thereof.

  In the production method of the present invention, the transglutaminase added to the filling containing ground meat condenses the amino group of the glutamine residue in the protein with the primary amine, and transfers the substituent on the amine to the glutamine residue. Transferase (catalyst-glutamine γ-glutamyltransferase) that catalyzes the reaction that ammonia is produced, and the amino group of a lysine residue in a protein is usually used as a primary amine and acts as a cross-linking enzyme .

As transglutaminase, a calcium-independent one obtained from a microorganism is preferably used.
Examples of the calcium-independent transglutaminase derived from microorganisms include transglutaminase produced by actinomycetes belonging to the genus Streptomyces, and can be obtained according to the method described in Japanese Patent No. 2572716. Commercial products such as “Activa TG-K” and “Activa TG-S” provided by companies and the like can also be used.
The amount of transglutaminase added in the production method of the present invention is preferably 0.00001 U (unit) to 100 U, more preferably 0.0001 U to 10 U, per 1 g of minced meat contained in the medium. It is especially preferable that it is 0.001U-1U.
The enzyme activity of transglutaminase can be measured and calculated by, for example, the hydroxamate method. That is, the reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and in the presence of trichloroacetic acid, an iron complex of hydroxamic acid produced in the reaction was formed, and then the absorbance at 525 nm was measured. Thus, the enzyme activity can be calculated by determining the amount of hydroxamic acid produced from a calibration curve. In this specification, the amount of enzyme that generates 1 μmol of hydroxamic acid per minute at 37 ° C. and pH = 6.0 is defined as 1 U (see Japanese Patent Application Laid-Open No. 64-024471).

In the production method of the present invention, the thickening polysaccharide added to the filling containing ground meat is not particularly limited as long as it is a polysaccharide that can impart viscosity and adhesiveness to the filling. However, it is preferably edible and can be added to food.
Such thickening polysaccharides include plant-derived polysaccharides, algae-derived polysaccharides, polysaccharides produced by bacteria, and the like.
Examples of plant-derived polysaccharides include gum arabic (Celatonia siliqua Linne), which is obtained by drying the secretions from the cuts of the bark of Acacia senegal or its related plants. Locust bean gum, a so-called polysaccharide, guar gum, a water-soluble natural polysaccharide obtained from the so-called endosperm part (cotyledon part) of guar beans, and a complex composed mainly of polygalacturonic acid, which is contained in plant cell walls and middle leaves Examples thereof include pectin, which is a polysaccharide, tara gum, which is a polysaccharide obtained from the endosperm portion of cod, and tamarind gum, which is a polysaccharide obtained from the endosperm of tamarind seeds.
Examples of the algae-derived polysaccharide include alginates (sodium alginate, etc.) obtained by extraction from brown algae such as kombu and red spider, sulfur-containing polysaccharides such as carrageenan, proboscis and ogonori that are obtained from red algae. Examples include agar obtained by freeze-drying mucus.
Examples of polysaccharides produced by bacteria include xanthan gum produced by fermentation by Xanthomonas campestris, curdlan produced by bacteria of the genus Agrobacterium, Alcaligenes, and the like.
As the above-mentioned thickening polysaccharide, products marketed for foods can be used.
In the present invention, the above thickening polysaccharides can be used alone or in combination of two or more.

Some of the above thickening polysaccharides have carboxyl groups and sulfate groups, and are crosslinked by divalent metal ions such as calcium ions and magnesium ions to improve the liquidity and graininess of the foreskin food, and the skin. What can form the gel which shows a favorable effect in suppression of the transfer of the water | moisture content to is contained.
Therefore, in the production method of the present invention, it is preferable that a divalent metal salt capable of supplying a divalent metal ion is further added.
Examples of the divalent metal salt include magnesium salts such as magnesium chloride and magnesium carbonate, calcium salts such as calcium carbonate, calcium acetate, calcium lactate and calcium chloride, and calcium salts are more preferably used, and calcium lactate and calcium chloride. Is particularly preferably used.

Above all, from the viewpoint of the effect of improving liquidity and graininess in foreskin foods, and the effect of suppressing the transfer of moisture to the skin, as a thickening polysaccharide that can form a gel in the presence of divalent metal ions, Alginate is particularly preferably used.
Therefore, in the present invention, it is most preferable to use an alginate as the thickening polysaccharide and further add a calcium salt as the divalent metal salt.

The addition amount of the thickening polysaccharide in the production method of the present invention is preferably 0.001% to 1.5% by weight, and preferably 0.005% to 0.5% by weight with respect to the total amount of the ingredients. More preferably, it is 0.001% by weight to 0.2% by weight.
Moreover, although the addition amount of divalent metal salts, such as a calcium salt, is based also on the kind of salt, it is 0.001 weight part-50 weight part with respect to 1 weight part of thickening polysaccharides, such as alginate. Preferably, it is 0.01 parts by weight to 20 parts by weight, and more preferably 0.1 parts by weight to 5 parts by weight.

In the production method of the present invention, as the modified starch added to the medium containing ground meat, various starches such as wheat starch, rice starch, potato starch, corn starch (corn starch), etc. are subjected to physical treatment or chemical treatment. Modified starch can be used.
Such processed starch includes acid-treated starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch And phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, sodium starch glycolate and the like.
As said processed starch, the product marketed for foodstuffs can be utilized.
In the present invention, one or two or more modified starches can be selected and used.
From the viewpoint of the effect of improving liquidity and the effect of suppressing the transfer of gravy to the skin, it is preferable to use processed corn starch.
Moreover, from the viewpoint of improving the quality of the foreskin food, it is preferable to use acid-treated starch and phosphoric acid cross-linked starch, and it is more preferable to use phosphoric acid cross-linked starch.
The amount of the modified starch added in the production method of the present invention is preferably 0.01% by weight to 10% by weight, more preferably 0.05% by weight to 5% by weight, based on the total amount of the ingredients, It is particularly preferable that the content be 0.1% by weight to 1% by weight.

  In the production method of the present invention, edible fats and oils, seasonings, binders, other general food additives, and the like can be further added within the range of not impairing the characteristics of the present invention in the preparation of the filling.

  As edible fats and oils, any fats and oils that can be used for food can be used without particular limitation. For example, salad oil, corn oil, soybean oil, sesame oil, rapeseed oil, rice oil, safflower oil, cottonseed oil, sunflower Vegetable oils such as oil, sesame oil, olive oil, palm oil, peanut oil, almond oil, avocado oil, cocoa butter, peanut butter, palm oil; animal oils such as fish oil, beef tallow, pork fat, milk fat, etc. .

  As the seasoning, any food or food additive used for the purpose of seasoning dishes can be used without particular limitation. For example, salt, sugar (for example, glucose, fructose, chocolate, etc.) can be used. Sugar, lactose, dextrin, etc.), vegetables (eg, carrots, onions, celery, Chinese cabbage, cabbage, etc.) and their extracts, seaweed (eg, kombu, seaweed, etc.) powders and their extracts, mushrooms (eg, Powder of matsutake, shiitake, shimeji and the like and their extracts, fish and shellfish (eg bonito, mackerel, horse mackerel, sardine, shrimp, scallop, oyster etc.) and their extracts, livestock (eg beef, pork, chicken) Etc.) and their extracts, soy sauce, mirin, sake, yeast extract, umami seasonings (eg, Acid seasoning, nucleic acid-based seasonings, etc.), sweeteners, acidulants, spices, and the like.

  Examples of the binder include those generally used in processed meat products such as eggs and bread crumbs.

  Other common food additives include emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin, etc.), manufacturing agents (phosphate, silicon dioxide, etc.), preservatives (benzoic acid, sodium benzoate) , Sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), fungicides (thiabentazole, fludioxonil, etc.), coloring agents (anato dye, turmeric dye, gardenia) Pigments, etc.), fragrances (synthetic fragrances such as ethyl acetoacetate and anisaldehyde, natural fragrances such as squid, shrimp and crab) and the like.

  The above-mentioned edible oils and fats, seasonings, binders, and other general food additives can be added as needed, or one or more can be added. It can be determined accordingly.

  In the present invention, the skin for wrapping the inner ingredients is mixed with flour (strong flour and weak flour), salt, water, etc. according to a general preparation method according to the type and form of the foreskin food, and sugar as necessary. It can be prepared by adding edible fats and oils and, if necessary, further adding yeast and fermenting.

In the production method of the present invention, vegetables shredded into minced meat, and if necessary, edible oils and fats, seasonings, binders, other general food additives, etc. are added, and in a mixer such as a Hobart mixer The mixture is usually mixed at −10 ° C. to 40 ° C., added with transglutaminase, thickening polysaccharide and modified starch, and further mixed to prepare a medium. Mixing with transglutaminase and the like is usually from −10 ° C. to 40 ° C., preferably from 4 ° C. to 15 ° C., usually from 0.1 minutes to 10 minutes, preferably from the viewpoint of quality control and enzyme reaction efficiency, etc. Perform for 1 to 4 minutes. After mixing vegetables etc. with minced meat, before adding transglutaminase etc., you may divide suitably.
Next, the above-prepared inner ingredients are divided into weights per piece, molded, and wrapped in a separately prepared skin to obtain a foreskin food.

  The production method of the present invention can further include a heating step, a cooling step, a freezing step, a fermentation step, and the like.

As the means for heating, normal cooking means such as steaming, baking, frying, etc. can be adopted, and it can be carried out using cooking equipment such as a steamer, oven, convection oven, steam convection oven, fryer.
The heating step is usually 50 ° C to 150 ° C, preferably 70 ° C to 110 ° C, and usually 1 minute to 60 minutes, preferably 5 minutes to 30 minutes.

As a means for cooling, a normal cooling means employed in the production of food, for example, cooling means such as cooling at room temperature, cooling by blowing air, cooling with running water, etc. can be used.
In addition, as a means for freezing, a normal freezing means employed in the manufacture of foods, for example, freezing means such as freezing at about −20 ° C. to −40 ° C. or quick freezing in a freezer can be employed. From the viewpoint of maintaining the quality of the foreskin food during the storage period, it is preferable to perform quick freezing.

  The process of fermenting is employed as necessary in foreskin foods such as meat buns, when preparing the skin, or before wrapping the inner ingredients with skin and heating. Fermentation is usually 10 ° C to 60 ° C, preferably 25 ° C to 50 ° C, usually 20% to 100%, preferably 50% to 90% relative humidity, usually 5 minutes to 90 minutes, preferably 10 minutes. Performed for ~ 60 minutes.

By the production method of the present invention, the liquidity and grain feel are improved and the food has a good texture. It is possible to provide a foreskin food in which the decrease in the amount is suppressed.
Here, “liquidity” means a gravy feeling (juicy feeling) when eating foreskin food, and “improved liquidity” means a gravy feeling when eating foreskin food. (Succulent feeling) refers to a smooth feel without any unnatural viscosity.
In addition, “feeling of meat grain” refers to the presence of ground meat grains that can be felt when eating foreskin food, and “improvement of meat grain” refers to the presence of ground meat grains when eating foreskin food. It means having a presence.

  Therefore, the present invention is produced by the production method of the present invention, has improved liquidity and flesh texture, has a good texture, and suppresses the transfer of moisture in the ingredients to the skin. The present invention provides a foreskin food (hereinafter, also referred to as “the foreskin food of the present invention”) in which deterioration in quality is suppressed.

  The foreskin food of the present invention contains minced meat on which transglutaminase has acted, a thickening polysaccharide and modified starch.

The “ground meat with transglutaminase acted on” contained in the foreskin food of the present invention is the above-mentioned ground glutamic acid added by the production method of the present invention, and the above-mentioned temperature is mixed for the above time. It is the later minced meat.
In addition to the minced meat on which transglutaminase has acted, the medium ingredient of the foreskin food of the present invention contains ingredients such as vegetables.
The minced meat on which transglutaminase has acted is usually contained in an amount of 10% to 100% by weight, preferably 30% to 90% by weight, based on the total amount of the medium ingredients of the foreskin food of the present invention.

The thickening polysaccharide and the modified starch contained in the foreskin food of the present invention are also as described above in the production method of the present invention.
The thickening polysaccharide is usually contained in an amount of 0.001% to 1.5% by weight, preferably 0.005% to 0.5% by weight, based on the total amount of the middle ingredient of the foreskin food of the present invention. .
The processed starch is usually contained in an amount of 0.01% to 10% by weight, preferably 0.05% to 5% by weight, based on the total amount of the ingredients of the foreskin food of the present invention.

The foreskin food of the present invention preferably further contains a divalent metal salt.
The divalent metal salt contained in the foreskin food of the present invention is also as described above in the production method of the present invention, and a calcium salt is more preferably contained.
The divalent metal salt is usually contained in an amount of 0.0005% to 1.0% by weight, preferably 0.001% to 0.3% by weight, based on the total amount of the ingredients of the foreskin food of the present invention. The

  The foreskin food of the present invention can further contain edible fats and oils, seasonings, binders, other general food additives, and the like. These contents are determined according to the amount usually contained in the middle ingredient of foreskin food.

The foreskin food of the present invention is cooled in a state where the inner ingredients containing minced meat, thickened polysaccharide and processed starch, which transglutaminase has acted on, are wrapped in the skin, or further after undergoing the above-described steps of fermentation, heating, etc. In this state, it is preferably stored frozen.
Frozen foreskin food is cooked by steaming, baking, frying, etc., using a cooking device such as a steamer, oven, convection oven, steam convection oven, or fryer, or by cooking in a microwave oven. can do.

Furthermore, the present invention provides a meat modifier (hereinafter, also referred to as “the meat modifier of the present invention”) containing transglutaminase, a thickening polysaccharide and modified starch.
The transglutaminase, thickening polysaccharide and modified starch contained in the meat modifier of the present invention are as described above.
The meat modifier of the present invention can further contain the above-mentioned divalent metal salt, and preferably contains a calcium salt.

The content of transglutaminase in the meat modifier of the present invention is preferably 0.001% by weight to 20% by weight, more preferably 0.01% by weight to 10% by weight, and 0.1% by weight. More preferably, the content is from 5% to 5% by weight.
Further, the content of the thickening polysaccharide in the meat modifier of the present invention is preferably 0.1 wt% to 90 wt%, more preferably 0.5 wt% to 50 wt%, More preferably, it is 1 to 20% by weight.
The content of the modified starch in the meat modifier of the present invention is preferably 1% to 99% by weight, more preferably 5% to 95% by weight, and 10% to 90% by weight. More preferably it is.
Furthermore, the content of the divalent metal salt such as calcium salt in the meat modifier of the present invention is preferably 0.005% by weight to 60% by weight, and 0.01% by weight to 30% by weight. Is more preferable, and 0.1 to 10% by weight is further preferable.

  The meat modifier of the present invention may be added to the above-described food additives as necessary, to form a solid such as powder, granule, tablet, or capsule; a liquid such as liquid, suspension, or emulsion; It can be provided in the form of a paste, gel, or semi-solid form such as cream, and the meat modifiers in these forms can be produced according to a general production method for each form of food.

The meat modifier of the present invention is used for the modification of meat, that is, the aforementioned edible meat. In particular, it is suitably used for modifying minced meat used in the middle ingredient of foreskin food, and has the effect of improving its liquidity and grain feeling and suppressing the transfer of moisture to the skin.
Therefore, in the meat modifier of the present invention, the amount of transglutaminase added is preferably 0.00001 U to 100 U, more preferably 0.0001 U to 10 U, particularly preferably, per 1 g of minced meat contained in the middle ingredient of the foreskin food. Is added to the minced meat contained in the middle ingredient of the foreskin food so that it becomes 0.001U-1U.

  Hereinafter, the present invention will be described in more detail with reference to examples.

[Examples 1 to 7 and Comparative Examples 1 to 4] Manufacture of meat buns A raw material of A in Table 1 was mixed at 15 ° C with a Hobart mixer, and then a raw material of B in Table 1 was added to 15 ° C. The contents were further mixed for 1 minute.
As transglutaminase, “Activa TG” (1076 U / g, manufactured by Ajinomoto Co., Inc.) was used. As processed corn starch, thickening polysaccharides such as sodium alginate, and other raw materials, products or materials marketed for foods were used.
Divide 45g of the above-prepared aliquots into pieces, wrap them in a separately prepared skin and ferment them at 40 ° C and relative humidity = 80% for 20 minutes, and then use a steam convection oven at 100 ° C for 15 minutes. Steam heated. After standing to cool, it was rapidly frozen to produce meat buns of Examples and Comparative Examples.

The meat buns produced in Examples 1 to 7 and the meat buns produced in Comparative Examples 1 to 4 were thawed and heated at 70 ° C. and relative humidity = 80% for 15 minutes using a steam convection oven. The liquidity at the time, the feeling of grain, and the transfer of gravy to the skin were evaluated by three special panels compared with the meat of the control. The evaluation was scored according to the following evaluation criteria, and is also shown in Table 1 as an average value of the evaluation points of three professional panels.
<Evaluation criteria>
(1) Liquidity The amount of liquid is almost the same as the control and there is no smooth feeling; 1 point The amount of liquid is slightly larger than the control and the feeling of smoothness is slightly stronger; 2 points The amount of liquid is larger than that of the control; 3 points The amount of liquid is considerably larger than that of the control, and the feeling of smoothness is considerably strong. 4 points The amount of liquid is much larger than that of the control, and the feeling of smoothness is extremely strong. 5 points (2) Flesh feeling There is no presence of minced meat grains to the same extent; 1 point There is a slight presence of minced meat grains compared to the control; 2 points There is a presence of minced meat grains compared to the control; 3 points Minced meat compared to the control The presence of grains is quite strong; 4 points The presence of minced meat grains is extremely strong compared to the control; 5 points (3) The transfer of gravy to the skin is as sticky as the control; 1 point Compared to the control Skin stickiness is slightly less; 2 points Skin stickiness is lower than control; 3 points Skin stickiness is lower than control Quite little; 4 points Very little skin stickiness compared to the control; 5 points

As shown in Table 1, the meat buns of Examples 1 to 7 of the present invention prepared by adding the transglutaminase, the thickening polysaccharide and the processed corn starch to prepare the filling, compared to the control, All of the liquidity, graininess and the transfer of gravy to the skin were improved and good evaluation was obtained. In particular, the meat mash of Example 1 manufactured by adding sodium alginate as a thickening polysaccharide together with calcium lactate has a very good evaluation in all of the liquidity, graininess, and transfer of meat juice to the skin. It was.
On the other hand, the meat mash of Comparative Example 1 produced without the addition of transglutaminase and the addition of thickening polysaccharide and processed corn starch did not improve the liquidity and the transfer of meat juice to the skin. In the meat batter of Comparative Example 2 produced without the addition of processed starch and the addition of transglutaminase and thickening polysaccharide, the grain feel was not improved and the improvement in liquidity was insufficient. The meat man of Comparative Example 3 prepared by adding alginate as a thickening polysaccharide and without adding transglutaminase and processed corn starch is sufficient in all of the liquidity, graininess and transfer of meat juice to the skin. No improvement was obtained. The meat man made in Comparative Example 4 prepared by adding alginate as a transglutaminase and a thickening polysaccharide and without adding processed corn starch does not provide sufficient improvement in liquidity and transfer of meat juice to the skin. It was.

[Examples 8 and 9, Comparative Example 5] Production of meat buns In Examples 8 and 9, as shown in Table 2, except that processed corn starch was replaced with processed rice starch and processed tapioca starch, respectively, Similarly, meat buns were produced.
Moreover, in the comparative example 5, the meat bun was manufactured similarly to Example 1 except having replaced the processed corn starch with the unprocessed corn starch.
The meat buns produced in Examples 8 and 9 and Comparative Example 5 were heated and eaten in the same manner as the meat buns produced in Examples 1 to 7 and Comparative Examples 1 to 4 above, and the liquidity and granule at that time were eaten. Three professional panels evaluated the feeling and the transfer of gravy to the skin.
The results are shown in Table 2 together with the average value of the evaluation scores of three professional panels.

As shown in Table 2, each processed meat of Examples 8 and 9 produced by adding processed rice starch or processed tapioca starch as processed starch was more liquid, more grainy, and peeled than the control. Improvement in the movement of gravy was observed.
However, the meat paste of Comparative Example 5 produced by adding raw starch was insufficient in improving the transfer of gravy to the skin.

  As described above in detail, according to the present invention, the liquidity and grain feel are improved and the food has a good texture, and further, during heating, the transfer of moisture in the ingredients of the ingredients to the skin is suppressed. Thus, a foreskin food in which deterioration in quality is suppressed can be provided.

Claims (13)

  A method for producing a foreskin food, comprising adding transglutaminase, a thickening polysaccharide and a modified starch to a medium containing ground meat.   The production method according to claim 1, wherein the thickening polysaccharide is an alginate.   Furthermore, the manufacturing method of Claim 1 or 2 including adding a calcium salt.   The manufacturing method of any one of Claims 1-3 whose processed starch is processed corn starch.   A foreskin food comprising minced meat on which transglutaminase has acted, a thickening polysaccharide and modified starch.   The foreskin food according to claim 5, wherein the thickening polysaccharide is an alginate.   The foreskin food according to claim 5 or 6, further comprising a calcium salt.   The foreskin food according to any one of claims 5 to 7, wherein the processed starch is processed corn starch.   A meat modifier comprising transglutaminase, thickening polysaccharide and modified starch.   The meat modifier of Claim 9 whose thickening polysaccharide is an alginate.   The meat modifier according to claim 9 or 10, further comprising a calcium salt.   The meat modifier of any one of Claims 9-11 whose processed starch is processed corn starch.   The meat modifier according to any one of claims 9 to 12, which is a meat modifier contained in an intermediate ingredient of foreskin food.