JP2023005862A - Molded processed food containing meat and method for manufacturing the same - Google Patents

Abstract

To provide a molded processed food containing meat, whose crack and fracture are less likely to occur during molding, and a method for manufacturing the molded processed food.SOLUTION: A molded processed food includes a kneaded material containing meat, polysaccharide thickeners, and an oil-and-fat processed starch.SELECTED DRAWING: Figure 2

Description

TECHNICAL FIELD The present invention relates to a molded processed food containing meat and a method for producing the same, and more particularly to a molded processed food in which the occurrence of cracks and chips during molding is suppressed and a method for producing the same. The present invention also relates to a method for improving the binding properties of a kneaded product containing meat, and an improver for molded processed foods containing meat.

Meat-containing molded processed foods such as hamburgers and sausages are one of the popular side dishes among consumers. The molded processed food is usually produced by adding binders (bread crumbs, egg whites, etc.) and other desired food materials to the raw meat, kneading, and molding the kneaded product obtained in this way. . When the proportion of meat in raw materials is increased in order to enhance the original flavor of meat, the proportion of binders that increase the binding strength of meat is relatively decreased, resulting in the kneaded product It may become less sticky. Such molded and processed foods are susceptible to cracking and chipping during molding, resulting in poor appearance.

As a method for improving the binding property of hamburgers, sausages, etc., it has been proposed to use both oil-processed starch and vegetable dietary fiber (Patent Document 1). In addition, the use of psyllium seed gum has been proposed in order to improve the moldability and texture of hamburgers, sausages, and the like (Patent Document 2).

On the other hand, various proposals have hitherto been made regarding methods for improving the quality of foods such as hamburgers and sausages. For example, in order to impart firmness with a meaty texture, a specific oil- and fat-processed starch is used (Patent Document 3), and in order to impart a loose feeling, an oil- and fat-processed starch and a heat condensate of sugar are used in combination (Patent Document 3). Document 4), the combined use of fat-processed starch and egg white decomposition product to improve yield and water retention and texture (Patent Document 5), the use of fat-processed starch and alkali to improve texture It has been proposed to use agents in combination (Patent Document 6).

JP 2017-023077 A JP-A-62-282572 JP 2020-162560 A Japanese Patent Application Laid-Open No. 2019-10050 JP 2007-300918 A WO2020/066844

The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved is to provide a meat-containing molded processed food in which the occurrence of cracks and chips during molding is suppressed, and a method for producing the same. to provide.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that by adding a combination of a polysaccharide thickener and a processed starch to a kneaded product containing meat, the binding property of the kneaded product can be improved. The inventors have found that a molded processed food can be obtained which can be improved and the occurrence of cracks and chips during molding can be suppressed.
That is, the present invention is as follows.

[1] A molded processed food containing a kneaded product containing meat, polysaccharide thickener and processed starch.
[2] The food according to [1], wherein the polysaccharide thickener contains at least one selected from the group consisting of psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum.
[3] The food according to [1] or [2], wherein the polysaccharide thickener contains psyllium seed gum.
[4] The food according to any one of [1] to [3], wherein the kneaded product further contains starch containing hydroxypropyl groups (excluding starch modified with fats and oils).
[5] The food according to any one of [1] to [4], wherein the polysaccharide thickener content is 0.12 to 3.5% by weight with respect to the kneaded product.
[6] The food according to any one of [1] to [5], wherein the content of the oil-processed starch is 0.1 to 8% by weight with respect to the kneaded product.
[7] The food according to any one of [4] to [6], wherein the content of the starch containing hydroxypropyl groups is 0.1 to 7% by weight with respect to the kneaded product.
[8] The weight ratio of the polysaccharide thickener and the oil-processed starch contained in the kneaded product (polysaccharide thickener: oil-processed starch) is 1:0.1 to 30, [1]-[ 7] The food according to any one of the above.
[9] The food according to any one of [1] to [8], wherein the meat comprises minced meat of beef, pork or chicken.
[10] The food according to any one of [1] to [9], wherein the meat content is 40 to 90% by weight with respect to the kneaded product.
[11] The food has a layer made of the kneaded material (hereinafter referred to as layer A) and a layer containing food materials (hereinafter referred to as layer B) from the outer surface side of the food toward the center. The food according to any one of [1] to [10], including A layer and B layer in that order.
[12] The food according to [11], wherein the food material contained in the layer B contains meat.
[13] The food according to [11] or [12], wherein the B layer does not substantially contain polysaccharide thickeners and processed starches.
[14] The food includes two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded material, A1 layer and A2 layer in order from the outer surface side of the food to the center. ,
The food according to any one of [1] to [10], wherein the A2 layer contains less polysaccharide thickener and oil-processed starch than the A1 layer.
[15] The food according to any one of [1] to [14], wherein the food is hamburger.
[16] The food according to any one of [1] to [15], which is heated.
[17] The food according to any one of [1] to [16], wherein the food is frozen food.
[18] A method for producing a molded processed food containing a meat-containing kneaded product, the method comprising adding a polysaccharide thickener and an oil-and-fat-processed starch to the kneaded product.
[19] The production method of [18], wherein the polysaccharide thickener contains at least one selected from the group consisting of psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum.
[20] The production method according to [18] or [19], wherein the polysaccharide thickener contains psyllium seed gum.
[21] The production method according to any one of [18] to [20], further comprising adding a starch containing a hydroxypropyl group (excluding oil-processed starch) to the kneaded product.
[22] The addition of the polysaccharide thickener to the kneaded material is such that the content of the polysaccharide thickener in the kneaded material is 0.12 to 3.5% by weight relative to the kneaded material. The production method according to any one of [18] to [21], wherein the
[23] The addition of the oil-processed starch to the kneaded material is carried out so that the content of the oil-processed starch in the kneaded material is 0.1 to 8% by weight of the kneaded material. The production method according to any one of [18] to [22].
[24] The addition of the starch containing the hydroxypropyl group to the kneaded material is such that the content of the starch containing the hydroxypropyl group in the kneaded material is 0.1 to 7% by weight relative to the kneaded material. %, the production method according to any one of [21] to [23].
[25] The addition of the polysaccharide thickener and the oil-processed starch to the kneaded product is performed by adjusting the weight ratio of the polysaccharide thickener and the oil-processed starch contained in the kneaded product (polysaccharide thickener: fat The production method according to any one of [18] to [24], wherein the ratio of modified starch) is 1:0.1 to 30.
[26] The production method according to any one of [18] to [25], wherein the meat includes minced meat of beef, pork or chicken.
[27] The production method according to any one of [18] to [26], wherein the meat content is 40 to 90% by weight with respect to the kneaded product.
[28] The food has a layer made of the kneaded material (hereinafter referred to as layer A) and a layer containing food materials (hereinafter referred to as layer B) from the outer surface side of the food toward the center. The manufacturing method according to any one of [18] to [27], wherein the A layer and the B layer are included in this order.
[29] The production method according to [28], wherein the food material contained in the layer B contains meat.
[30] The production method according to [28] or [29], wherein the layer B does not substantially contain polysaccharide thickeners and processed starch.
[31] The food includes two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded material, and A1 layer and A2 layer in order from the outer surface side of the food to the center. ,
The production method according to any one of [18] to [27], wherein the content of polysaccharide thickener and oil-processed starch in layer A2 is lower than that in layer A1.
[32] The production method according to any one of [18] to [31], wherein the food is hamburger.
[33] The production method according to any one of [18] to [32], including heating the kneaded material.
[34] The production method according to any one of [18] to [33], including freezing the food.
[35] A method for improving the binding properties of a meat-containing kneaded product, which comprises adding a polysaccharide thickener and a processed starch to the kneaded product.
[36] The method of [35], wherein the polysaccharide thickener comprises at least one selected from the group consisting of psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum.
[37] The method of [35] or [36], wherein the polysaccharide thickener comprises psyllium seed gum.
[38] The method according to any one of [35] to [37], further comprising adding a starch containing a hydroxypropyl group (excluding the oil-processed starch) to the kneaded product.
[39] The addition of the polysaccharide thickener to the kneaded material is such that the content of the polysaccharide thickener in the kneaded material is 0.12 to 3.5% by weight relative to the kneaded material. The method of any one of [35]-[38], wherein
[40] The addition of the oil-processed starch to the kneaded material is carried out so that the content of the oil-processed starch in the kneaded material is 0.1 to 8% by weight of the kneaded material. The method according to any one of [35] to [39].
[41] The addition of the starch containing the hydroxypropyl group to the kneaded material is such that the content of the starch containing the hydroxypropyl group in the kneaded material is 0.1 to 7% by weight relative to the kneaded material. %, the method according to any one of [38] to [40].
[42] The addition of the polysaccharide thickener and the oil-processed starch to the kneaded product is performed by adjusting the weight ratio of the polysaccharide thickener and the oil-processed starch contained in the kneaded product (polysaccharide thickener: fat The method according to any one of [35] to [41], wherein the ratio of modified starch) is 1:0.1 to 30.
[43] The method of any one of [35] to [42], wherein the meat comprises minced meat of beef, pork or chicken.
[44] The method according to any one of [35] to [43], wherein the meat content is 40 to 90% by weight with respect to the kneaded product.
[45] An improving agent for a molded processed food containing a meat-containing kneaded product containing a polysaccharide thickener and a processed starch.
[46] The agent according to [45], wherein the polysaccharide thickener comprises at least one selected from the group consisting of psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum.
[47] The agent according to [45] or [46], wherein the polysaccharide thickener contains psyllium seed gum.
[48] The agent according to any one of [45] to [47], which further contains a starch containing a hydroxypropyl group (excluding oil-processed starch).
[49] It is added to the kneaded material so that the content of the polysaccharide thickener in the kneaded material is 0.12 to 3.5% by weight with respect to the kneaded material. The agent according to any one of [45] to [48].
[50] It is added to the kneaded material so that the content of the oil-processed starch in the kneaded material is 0.1 to 8% by weight relative to the kneaded material. [45] The agent according to any one of to [49].
[51] It is added to the kneaded material so that the content of the starch containing the hydroxypropyl group in the kneaded material is 0.1 to 7% by weight relative to the kneaded material. The agent according to any one of [48] to [50].
[52] The kneaded product is adjusted so that the weight ratio of the polysaccharide thickener and the oil-processed starch contained in the kneaded product (polysaccharide thickener:fat-processed starch) is 1:0.1 to 30. The agent according to any one of [45] to [51], which is added to the
[53] The agent according to any one of [45] to [52], wherein the meat comprises minced meat of beef, pork or chicken.
[54] The agent according to any one of [45] to [53], wherein the meat content is 40 to 90% by weight with respect to the kneaded product.
[55] The food has a layer made of the kneaded material (hereinafter referred to as layer A) and a layer containing food materials (hereinafter referred to as layer B) from the outer surface side of the food toward the center. The agent according to any one of [45] to [54], wherein the A layer and the B layer are included in this order.
[56] The agent according to [55], wherein the food material contained in the layer B contains meat.
[57] The agent according to [55] or [56], wherein the layer B does not substantially contain polysaccharide thickeners and processed starch.
[58] The food includes two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded material, and the A1 layer and the A2 layer are arranged in order from the outer surface side of the food to the center. ,
The agent according to any one of [45] to [54], wherein the content of polysaccharide thickener and oil-processed starch in layer A2 is lower than that in layer A1.
[59] The agent according to any one of [45] to [58], wherein the food is hamburger.
[60] The agent according to any one of [45] to [59], wherein the food is heated.
[61] The agent according to any one of [45] to [60], wherein the food is frozen food.

INDUSTRIAL APPLICABILITY According to the present invention, a molded processed food containing a meat-containing kneaded product in which the binding property of the meat-containing kneaded product is improved and the occurrence of cracking and chipping during molding is suppressed, and a method for producing the same. is provided.
The present invention also provides a method for improving the binding properties of a meat-containing kneaded product. The method of the present invention can improve the binding properties of the kneaded product containing meat, and can suppress the occurrence of cracks and chips during molding of the kneaded product.
The present invention also provides an improver for a molded processed food containing a meat-containing kneaded product. The agent of the present invention can improve the binding properties of the kneaded product containing meat, improve the molded processed food containing the kneaded product, and suppress the occurrence of cracks and chips during molding.

FIG. 1 is a schematic cross-sectional view of one example of the food of the present invention. FIG. 2 is a schematic cross-sectional view of an example of the food of the present invention. FIG. 3 is a schematic cross-sectional view of an example of the food of the present invention. (a) to (c) of FIG. 4 are schematic cross-sectional views of one example of the food of the present invention.

The molded and processed food of the present invention (which may be referred to herein as the "food of the present invention") is characterized by comprising a kneaded product containing meat, polysaccharide thickener and processed starch. one. In this specification, the "kneaded material containing meat, polysaccharide thickener and processed starch" contained in the food of the present invention may be referred to as "kneaded material A" for convenience of explanation.

The type of meat used in the present invention is not particularly limited as long as it can be used as a food material. Examples of game meat include livestock meat (e.g., beef, pork, horse meat, mutton, goat meat, rabbit meat, etc.), poultry meat (e.g., chicken, duck meat, turkey meat, ostrich meat, etc.), and the like. . Seafood meat includes, for example, fish meat, shellfish meat, squid meat, octopus meat, shrimp meat, crab meat, and whale meat. Examples of reptile meat include crocodile meat and snake meat. Examples of amphibian meat include frog meat and the like. Among them, game meat is preferred, beef, pork and chicken are more preferred, and beef is particularly preferred. Meat may be meat from any part of an animal as long as it is an edible part. Meat also includes edible organs and other edible parts of animals (e.g. heart, liver, kidney, lung, spleen, stomach, intestine, esophagus, ear, nose, skin, tongue, tail, diaphragm, etc.). may be used. One type of meat may be used, or two or more types of meat may be used in combination.

The form of the meat used in the present invention is preferably one that does not have a unique shape and can be subjected to kneading processing. be done. There are no particular restrictions on the method of making minced meat or paste-like meat into the form of edible meat, and a method known per se or a method based thereon can be used.

The meat contained in the kneaded product A (the kneaded product containing meat, polysaccharide thickener and processed starch) preferably contains minced meat of beef, pork or chicken, and contains minced beef. is more preferred.

The content of meat in the kneaded product A (kneaded product containing meat, polysaccharide thickener and processed starch) is not particularly limited, but is preferably 40% by weight or more based on the kneaded product A, More preferably 50% by weight or more, particularly preferably 60% by weight or more. Moreover, the content of the meat is preferably 90% by weight or less, more preferably 85% by weight or less, relative to the kneaded material A. For example, the meat content is preferably 40 to 90% by weight, more preferably 50 to 85% by weight, particularly preferably 60 to 85% by weight, based on the kneaded material A. Since the binding property of the kneaded material A tends to decrease as the meat content increases, the present invention is particularly effective when the kneaded material A has a high meat content.

The polysaccharide thickener used in the present invention is not particularly limited as long as it can be used as a food material. hydroxypropyl methylcellulose, methyl cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, etc.), pectin (e.g., HM (high methoxyl) pectin, LM (low methoxyl) pectin), galactomannan (e.g., guar gum, tara gum, etc.), fur cellulan, gum arabic, gum tragacanth, alginic acids (eg, alginic acid, alginates, alginic acid esters, etc.), curdlan, pullulan, tamarind seed gum, glucomannan, gelatin and the like. Among them, psyllium seed gum, gellan gum, succinoglycan, cellulose derivatives, pectin and galactomannan are preferred, psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum are more preferred, and psyllium seed gum is particularly preferred. These polysaccharide thickeners may be used singly or in combination of two or more.
"Polysaccharide thickener" in the present invention does not include starch.

The method for producing the thickening polysaccharide used in the present invention is not particularly limited, and one produced by a method known per se or a method analogous thereto can be used. The present invention may use commercially available thickening polysaccharides.

The content of the polysaccharide thickener in the kneaded product A (kneaded product containing meat, polysaccharide thickener, and processed starch) is On the other hand, it is preferably 0.12% by weight or more, more preferably 0.15% by weight or more, particularly preferably 0.18% by weight or more, and most preferably 0.2% by weight or more. In addition, the content of the polysaccharide thickener is preferably 3.5% by weight or less, more preferably 3% by weight, relative to the kneaded material A, from the viewpoint of exhibiting a sufficient effect of improving binding properties. or less, particularly preferably 1% by weight or less, and most preferably 0.5% by weight or less. For example, the content of the polysaccharide thickener is preferably 0.12 to 3.5% by weight, more preferably 0.15 to 3% by weight, and particularly preferably 0.18-1% by weight, most preferably 0.2-0.5% by weight.

The oil-and-fat-processed starch used in the present invention is a food material in which oil and fat are attached to at least part of the surface of starch particles to change their physical properties. The method for producing the oil- and fat-processed starch used in the present invention is not particularly limited, and those produced by a method known per se or a method analogous thereto can be used. It can be produced by mixing and, if necessary, performing drying treatment or aging treatment (treatment of storing at a predetermined temperature).

The type of starch (raw material starch) that can be used in the production of oil-processed starch is not particularly limited. For example, unmodified starch (raw starch ) etc. may be used. Raw starches that can be used in the production of oil-processed starches include, for example, uruchi rice starch, glutinous rice starch, wheat starch, corn starch (e.g., corn starch, waxy corn starch, high amylose corn starch, etc.), tapioca starch, sago palm starch, and waste starch. , mung bean starch, pea starch, potato starch, sweet potato starch, etc., but are not limited thereto. In addition, as the raw material starch for the oil- and fat-processed starch, modified starch or the like obtained by subjecting raw starch to processing other than oil-and-fat processing may be used. Here, "modified starch" refers to starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment and enzymatic treatment, and physical treatment (acid treatment, alkali treatment, Specific examples of starch that has been subjected to a simple chemical treatment such as hydrolysis such as bleaching include pregelatinized starch, heat-moisture-treated starch, acid-treated starch, alkali-treated starch, bleached starch, and the like. Specific examples of chemically treated starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, and hydroxypropyl starch. phosphoric acid cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, etc., and specific examples of enzymatically treated starch include enzymatically treated starch. Starch etc. are mentioned. Raw starches for oil-processed starches (e.g. raw starches such as corn starch and waxy corn starch; processed starches such as phosphate-crosslinked tapioca starch) may be used singly or in combination of two or more. .

Fats and oils that can be used in the production of oil-processed starch are not particularly limited as long as they can be used as food materials (edible oils and fats). , rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grape seed oil, cottonseed oil; and edible animal fats and oils such as whale oil. In addition, transesterified oils obtained by transesterifying these oils and fats, hydrogenated oils obtained by hydrogenating these oils and fats, and the like can also be used. Refined fats and oils (eg, salad oil, etc.) may be used for the production of the fat-and-oil-processed starch. These fats and oils may be used singly or in combination of two or more.

In the production of oil-processed starch, an emulsifier, antioxidant, etc. may be further used in addition to the raw material starch and oil described above, and the oil-processed starch may contain an emulsifier, antioxidant, etc.

In the present invention, commercially available oil-processed starch may be used.

The content of the oil-processed starch in the kneaded product A (kneaded product containing meat, polysaccharide thickener, and oil-processed starch) is is preferably 0.1% by weight or more, more preferably 0.2% by weight or more, particularly preferably 0.3% by weight or more, and most preferably 0.5% by weight or more. In addition, the content of the oil-processed starch is preferably 8% by weight or less, more preferably 6% by weight or less, relative to the kneaded material A, from the viewpoint of exhibiting a sufficient effect of improving binding properties. , particularly preferably 4% by weight or less, and most preferably 2% by weight or less. For example, the content of the oil-processed starch is preferably 0.1 to 8% by weight, more preferably 0.2 to 6% by weight, and particularly preferably 0.3% with respect to the kneaded product A. ~4 wt%, most preferably 0.5-2 wt%.

The weight ratio of the polysaccharide thickener to the oil-processed starch (polysaccharide thickener: oil-processed starch) contained in the kneaded material A (kneaded material containing meat, polysaccharide thickener, and oil-processed starch) is It is preferably 1:0.1-30, more preferably 1:0.3-25, and particularly preferably 1:0.5-10.

The kneaded product A (the kneaded product containing meat, polysaccharide thickener and processed oil/fat starch) may be any other food in addition to meat, polysaccharide thickener and processed oil/fat starch as long as it does not impair the object of the present invention. Further materials may be included. For example, knead A may further contain starch containing hydroxypropyl groups. By including starch containing hydroxypropyl groups, cracking and chipping during molding of the kneaded material A can be more effectively suppressed. In addition, by including starch containing hydroxypropyl groups, cracking and chipping after heating of the kneaded material A can be more effectively suppressed. The term "starch containing a hydroxypropyl group" as used in the present invention refers to a starch in which one or more hydroxy groups in the starch molecule are etherified with a hydroxypropyl group. Starch etc. are mentioned.

The method for producing a starch containing a hydroxypropyl group is not particularly limited, and a starch produced by a method known per se or a method analogous thereto can be used. Starch containing hydroxypropyl groups (e.g., hydroxypropyl starch, hydroxypropylated phosphate-crosslinked starch, etc.) can be prepared, for example, by etherifying starch with propylene oxide, or by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride. above, such as by etherification with propylene oxide. Raw starches used for producing starches containing hydroxypropyl groups include raw starches (e.g., Uruchi rice starch, waxy rice starch, wheat starch, corn starch, tapioca starch, sago starch, waste starch, mung bean starch, pea starch, Potato starch, sweet potato starch, etc.) may be used, and modified starch that has undergone processing other than hydroxypropylation may also be used. A commercially available starch containing a hydroxypropyl group may be used.
In the present invention, among starches containing hydroxypropyl groups, those subjected to oil processing are included in "oil-processed starch" and excluded from "starch containing hydroxypropyl groups".

When the kneaded product A (kneaded product containing meat, polysaccharide thickener and processed starch) further contains starch containing a hydroxypropyl group in addition to meat, polysaccharide thickener and processed starch, The content of starch containing hydroxypropyl groups is preferably 0.1% by weight or more, more preferably 0.2% by weight or more, and particularly preferably 0.3% by weight, relative to the kneaded material A. That's it. In this case, the content of starch containing hydroxypropyl groups is preferably 7% by weight or less, more preferably 5% by weight or less, and particularly preferably 3% by weight or less, relative to the kneaded material A. and most preferably 1% by weight or less. For example, the content of starch containing hydroxypropyl groups is preferably 0.1 to 7% by weight, more preferably 0.2 to 5% by weight, particularly preferably 0 .3-3% by weight.

The kneaded product A (kneaded product containing meat, polysaccharide thickener, and processed starch for fats and oils) contains, in addition to starch containing a hydroxypropyl group, depending on the type of food of the present invention, for example, vegetables (e.g. , cabbage, onion, carrot, green onion, etc.), potatoes (e.g., sweet potato, potato, taro, etc.), grains (e.g., flour, bread crumbs, rice, corn, etc.), beans (e.g., peas, soybeans, bean curd refuse, tofu, etc.), seasonings (e.g., Worcestershire sauce, soy sauce, dashi, seasoning sauce, miso, roux, etc.), sweeteners (e.g., sugar, honey, etc.), spices (e.g., pepper, nutmeg, garlic, etc.), Eggs (e.g., chicken eggs (whole egg, egg yolk, egg white), quail eggs, etc.), oils and fats (e.g., edible vegetable oils and fats, edible animal oils and fats, butter, margarine, shortening, etc.), dairy products (e.g., milk, cream, cheese, etc.), meat alternatives, vegetable protein, water, polysaccharide thickeners and food additives other than oil- and fat-processed starch (e.g., preservatives, pH adjusters, flavors, colorings, etc.) In addition to polysaccharides and oil-and-fat-processed starches, food materials that can be contained in the kneaded material A are not limited to these. These food materials may be used singly or in combination of two or more.

The method for preparing the kneaded material A (kneaded material containing meat, polysaccharide thickener and processed starch) contained in the food of the present invention is a method in which meat, polysaccharide thickener and processed starch can be uniformly mixed. Although it is not particularly limited as long as it is, for example, after adding a polysaccharide thickener and an oil-and-fat-processed starch to meat, and if necessary, further adding other food materials (e.g., starch containing a hydroxypropyl group, etc.), It can be prepared by kneading with a kneader (eg, mixer, kneader, etc.) that can be used for food production.

The food of the present invention may consist of only the kneaded material A (the kneaded material containing the meat, the polysaccharide thickener and the processed starch for fats and oils), or in addition to the kneaded material A, the kneaded material It may further include a constituent part containing a food material other than A. The content of the kneaded material A in the food of the present invention may be appropriately set according to the type of the food of the present invention and is not particularly limited, but is usually 5 to 100% by weight, preferably 10 to 100% by weight. and particularly preferably 30 to 100% by weight.
The food of the present invention may contain a plurality of (two or more) kneaded materials A, in which case the above "content of the kneaded material A in the food of the present invention" is included in the food of the present invention. means the total content of a plurality of kneaded materials A. When the food of the present invention contains a plurality (two or more) of kneaded products A, the types and amounts of the meat, polysaccharide thickener, and processed oil/fat starch contained in each kneaded product A may be the same or different. may In addition, when each kneaded material A further contains other food materials in addition to meat, polysaccharide thickener and processed starch, the types and amounts of the food materials are the same for each kneaded material A. There may be or may be different.

In addition to the kneaded product A (kneaded product containing meat, thickening polysaccharide and oil-and-fat processed starch), the food of the present invention contains a constituent portion containing food materials (for convenience of explanation, in this specification, “constitution In other words, the food of the present invention comprises (A) a kneaded product containing meat, thickening polysaccharide and oil-and-fat modified starch, and (B) When a component containing a food material is included), the food material contained in the component B is not particularly limited as long as it does not impair the purpose of the present invention, and can be appropriately selected according to the type of food of the present invention.

Specific examples of food materials that can be contained in component B include meat (e.g., game meat, seafood meat, reptile meat, amphibian meat, etc.), vegetables (e.g., cabbage, onion, carrot, green onion, etc.). ), potatoes (e.g., sweet potato, potato, taro, etc.), grains (e.g., flour, bread crumbs, rice, corn, etc.), beans (e.g., peas, soybeans, bean curd refuse, tofu, etc.), seasonings (e.g., , Worcestershire sauce, soy sauce, dashi, seasoning sauce, miso, roux, etc.), sweeteners (e.g., sugar, honey, etc.), spices (e.g., pepper, nutmeg, garlic, etc.), eggs (e.g., chicken eggs (whole eggs) , egg yolk, egg white), quail eggs, etc.), oils and fats (e.g., edible vegetable oils, edible animal oils, butter, margarine, shortening, etc.), dairy products (e.g., milk, cream, cheese, etc.), alternative meats, vegetable Examples include protein, water, food additives (eg, preservatives, pH adjusters, flavoring agents, coloring agents, etc.), but are not limited to these. These food materials may be used singly or in combination of two or more. The component B includes, for example, dumpling skins, fried food coating materials, pizza dough, bread, and the like.

The form of the food of the present invention is not particularly limited, and may be appropriately determined according to the type of food, etc., but as one aspect, the food of the present invention is substantially composed of kneaded product A (meat, polysaccharide thickener and a kneaded product containing oil-processed starch) (for example, the form shown in FIG. 1).
Here, the food of the present invention "substantially consists only of the kneaded material A" means that (1) the food of the present invention does not contain any constituent parts other than the kneaded material A, or (2) It means that the content of the constituent parts other than the kneaded material A in the food of the present invention is 1% by weight or less relative to the food of the present invention.

As another aspect, the food of the present invention may be in the form of including a plurality (two or more) of constituent parts containing the food material. For example, the food of the present invention has two layers (also referred to as "first layer" and "second layer", respectively), the first layer and the second layer from the outer surface side of the food toward the center. It may be a form including layers in order (for example, the form shown in FIGS. 2 and 3), or the like. As a typical example, the food of the present invention has two layers (first layer and second layer), and the first layer covers part or all of the outer surface of the second layer etc. In addition, the food of the present invention in this form may further include one or more layers containing food materials in addition to the first layer and the second layer. When the food of the present invention contains one or more layers containing a food material in addition to the first layer and the second layer, the position of the layer is not particularly limited, outside the first layer, It may be anywhere between the first layer and the second layer, inside the second layer, or the like. Specifically, for example, when the food of the present invention includes a third layer containing a food material in addition to the first layer and the second layer, the form of the food is as shown in FIG. ) to (c).

When the food of the present invention is in the form of containing a plurality (two or more) of constituent parts containing food materials, the food of the present invention contains all of the plurality of constituent parts contained in the kneaded product A (meat, polysaccharide thickener and a kneaded material containing oil and fat modified starch), or a plurality of constituent parts to be contained consist of the kneaded material A and are not the kneaded material A (constituent part B) may include For example, the food of the present invention includes two layers (first layer and second layer), the first layer from the outer surface side of the food toward the center, and the second layer in this order (typical Specifically, in the case of the forms shown in FIGS. 2 to 4), both the first layer and the second layer may be made of the kneaded material A, or the first layer may The second layer may be a constituent portion (constituent portion B) containing a food material other than the kneaded substance A. Further, the food of the present invention includes two layers (first layer and second layer), the first layer and the second layer in order from the outer surface side of the food toward the center, and further the second layer. In the case of a configuration including three layers (typically, the configurations shown in FIGS. 4(a) to 4(c)), all of the first to third layers are made of the kneaded material A. Alternatively, any one or two of the first to third layers are made of the kneaded material A, and the remaining layers are components containing food materials other than the kneaded material A (component B). may

Specific forms of the food of the present invention include, for example, the following (i) to (ix).
[Form (i) of food of the present invention]
A form in which the food of the present invention consists essentially of kneaded material A (kneaded material containing meat, polysaccharide thickener and processed starch for fats and oils) (for example, the form shown in FIG. 1).
[Food form (ii) of the present invention]
The food of the present invention consists of two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded material A, A1 layer and A2 layer in order from the outer surface side of the food of the present invention to the center. Forms (eg, forms shown in FIGS. 2-4).
[Food form (iii) of the present invention]
In the food of the present invention, a layer composed of kneaded material A (hereinafter referred to as A layer) and a layer containing food materials (hereinafter referred to as B layer) are formed from the outer surface side of the food of the present invention to the center. Forms (for example, the forms shown in FIGS. 2-4) that include the order A layer, B layer, or the order B layer, A layer.
[Food form (iv) of the present invention]
The food of the present invention has two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded material A, and the A1 layer covers part or all of the outer surface of the A2 layer (for example , the forms shown in FIGS. 2-4).
[Form (v) of food of the present invention]
The food of the present invention has a layer composed of the kneaded material A (hereinafter referred to as the A layer) and a layer containing the food material (hereinafter referred to as the B layer), and the A layer is one of the outer surfaces of the B layer. Forms that partially or fully cover (eg, forms shown in FIGS. 2-4).
[Form (vi) of the food of the present invention]
The food of the present invention has a layer composed of the kneaded material A (hereinafter referred to as A layer) and a layer containing food materials (hereinafter referred to as B layer), and the B layer is one of the outer surfaces of the A layer. Forms that partially or fully cover (eg, forms shown in FIGS. 2-4).
[Food form (vii) of the present invention]
The food of the present invention comprises three layers (hereinafter referred to as A1 layer, A2 layer and A3 layer, respectively) made of the kneaded material A, A1 layer, A2 layer from the outer surface side of the food of the present invention toward the center. A morphology (eg, the morphology shown in FIG. 4) that includes, in order, a layer, then an A3 layer.
[Food form (viii) of the present invention]
The food of the present invention has two layers consisting of the kneaded material A (hereinafter referred to as A1 layer and A2 layer, respectively) and a layer containing food materials (hereinafter referred to as B layer) outside the food of the present invention. A form (for example, shown in FIG. 4 form).
[Form (ix) of the food of the present invention]
The food of the present invention has a layer made of kneaded material A (hereinafter referred to as A layer) and two layers containing food materials (hereinafter referred to as B1 layer and B2 layer, respectively) outside the food of the present invention. A form (for example, shown in FIG. 4 form).

As one aspect, when the food of the present invention includes a plurality of layers (two or more) made of the kneaded material A, the contents of the polysaccharide thickener and the oil-processed starch in the layers made of the kneaded material A are the same or different. However, the content of the polysaccharide thickener and the oil-processed starch in the inner layer (the center side of the food of the present invention) is less than that of the outer layer (the outer surface side of the food of the present invention). is preferred. For example, when the form of the food of the present invention is any one of the above (ii), (iv), and (viii), the content of the polysaccharide thickener and the oil-processed starch in the A2 layer is Less is preferred. Further, when the food of the present invention is in the form of (vii) above, it is preferable that the contents of the polysaccharide thickener and the oil-processed starch in the A2 layer and the A3 layer are less than those in the A1 layer. When the content of the polysaccharide thickener and the oil-processed starch in the inner layers (A2 layer, A3 layer) is less than that in the outer layer (A1 layer), the food of the present invention is slimy and sticky. It can have a preferable texture that is effectively suppressed.

As one aspect, when the food of the present invention includes a layer containing a food material other than the kneaded material A in addition to the layer composed of the kneaded material A, the layer may contain meat. For example, when the form of the food of the present invention is any one of (iii), (v), (vi), and (viii), the B layer may contain meat. Moreover, when the form of the food of the present invention is the form (ix), one or both of the B1 layer and the B2 layer may contain meat.

As one aspect, when the food of the present invention includes a layer containing a food material other than the kneaded material A in addition to the layer composed of the kneaded material A, the content of the thickening polysaccharide in the layer is contained in the layer However, when the layer contains meat (e.g., poultry meat, etc.), the content of polysaccharide thickener in the layer is 0.1% by weight. It is preferably 0.05% by weight or less, more preferably 0.05% by weight or less, and most preferably the layer does not substantially contain polysaccharide thickener. For example, when the form of the food of the present invention is any one of (iii), (v), (vi), and (viii) above, and the B layer contains meat, the polysaccharide thickener in the B layer The content of is preferably 0.1% by weight or less, more preferably 0.05% by weight or less, and most preferably the B layer does not substantially contain polysaccharide thickeners. Further, when the form of the food of the present invention is the form of (ix) above, and the B1 layer and the B2 layer contain meat, the content of the polysaccharide thickener in the B1 layer and the B2 layer is 0.1 weight % or less, more preferably 0.05% by weight or less, and most preferably the B1 layer and the B2 layer do not substantially contain polysaccharide thickeners. When the layer (B layer, etc.) containing food materials other than the kneaded product A contains meat, the layer contains the polysaccharide thickener in the above amount or does not substantially contain the polysaccharide thickener. As a result, the food of the present invention can have a favorable texture in which sliminess and stickiness are effectively suppressed.
Here, the layer containing the food material (B layer, etc.) "substantially does not contain thickening polysaccharide" means that (1) it does not contain thickening polysaccharide at all, or (2) thickening It means that the polysaccharide is contained in an amount that does not affect the texture of the food of the present invention (usually 0.01% by weight or less with respect to the layer containing the food material (layer B, etc.)). .

As one aspect, when the food of the present invention includes a layer containing a food material other than the kneaded material A in addition to the layer composed of the kneaded material A, the content of the oil-processed starch in the layer is contained in the layer. However, when the layer contains meat (e.g., game meat, etc.), the content of oil-modified starch in the layer should be 0.2% by weight or less. It is preferably 0.05% by weight or less, and most preferably the layer does not substantially contain oil-modified starch. For example, when the form of the food of the present invention is any one of the forms of (iii), (v), (vi), and (viii) above, and the B layer contains meat, the oil-processed starch in the B layer The content is preferably 0.2% by weight or less, more preferably 0.05% by weight or less, and most preferably the B layer does not substantially contain oil-modified starch. Further, when the form of the food of the present invention is the form of (ix) above, and the B1 layer and the B2 layer contain meat, the content of the oil-processed starch in the B1 layer and the B2 layer is 0.2% by weight. It is preferably 0.05% by weight or less, more preferably 0.05% by weight or less, and most preferably the B1 layer and the B2 layer do not substantially contain oil-modified starch. When the layer (B layer, etc.) containing food materials other than the kneaded material A contains meat, the layer must contain the above amount of oil-processed starch or be substantially free of oil-processed starch. Due to this, the food of the present invention can have a favorable texture in which sliminess and stickiness are effectively suppressed.
Here, the layer containing the food material (layer B, etc.) "substantially does not contain oil-processed starch" means (1) not containing oil-processed starch at all, or (2) containing oil-processed starch. It means that it is contained in an amount that does not affect the texture of the food of the present invention (usually 0.01% by weight or less with respect to the layer containing the food material (layer B, etc.)).

The "formed processed food" in the present invention refers to a processed food obtained by a production method including molding food materials (eg, meat, etc.). Specific examples of molded processed foods include hamburgers, meatballs, sausages, meatballs, nuggets, mince cutlets, meatloaf, meat croquettes, meat dumplings, meat dumplings, meat buns, cabbage rolls, terrines, hamburger patties, kamaboko, chikuwa, fish cakes, surimi Miage, hanpen, tsumire, shrimp dumplings, and the like. The type of food of the present invention may be any of these, but hamburgers, meatballs, sausages, meatballs, nuggets, mince cutlets, meatloaf, meat croquettes, meat dumplings, meat dumplings, meat buns, cabbage rolls, terrines. , hamburger patties are preferred, and hamburgers are particularly preferred.

The method for producing the food of the present invention includes preparing a kneaded product A (a kneaded product containing meat, a polysaccharide thickener and a processed starch) (for example, adding a polysaccharide thickener to a kneaded product containing meat). and adding oil-processed starch, etc.) and molding the kneaded product A, and depending on the type of food of the present invention, other manufacturing processes are further included. OK. The method of molding the kneaded material A is not particularly limited, and it may be molded into a desired shape according to the type of food of the present invention by a method known per se or a method equivalent thereto. The food of the present invention can be produced manually, but it may also be carried out using a machine or apparatus commonly used for food production (eg, a fully automatic encrusting machine, etc.), which is industrially preferable. Since the present invention can improve the adhesiveness of the kneaded material A and can suppress the occurrence of cracks and chips during rolling compaction, for example, the food production method of the present invention can be used when the kneaded material A has a thickness of 10 The present invention is particularly effective when it involves rolling to ~30 mm (preferably 15-25 mm).

The food of the present invention may be a heated one, and the method for producing the food of the present invention is to heat the kneaded product A (kneaded product containing meat, polysaccharide thickener and processed starch for fats and oils), etc. may contain The method of heating the kneaded product A or the like is not particularly limited, and may be performed by a method known per se or a method equivalent thereto depending on the type of food of the present invention. frying, deep-frying), boiling (boiling), stewing, oven heating, steam oven heating, microwave oven heating, etc., and baking and oven heating are preferred. Any one of these heating methods may be used alone, or two or more methods may be used in sequence or in combination. Moreover, various conditions (eg, heating temperature, heating time, etc.) of these heating methods are not particularly limited, and can be appropriately set according to the heating method, the type of the food of the present invention, and the like.

The food of the present invention may be frozen food, and the method for producing the food of the present invention may include freezing the food of the present invention. The method and conditions (e.g., freezing temperature, time, etc.) of freezing the food of the present invention are not particularly limited, and may be appropriately carried out by a method known per se or a similar method depending on the type of the food of the present invention.

According to the present invention, it is possible to obtain a molded processed food in which the kneaded material A has improved binding properties and the occurrence of cracks and chips during molding is suppressed. Evaluation of cracks and chips during molding of the molded processed food (presence or absence of cracks and chips, degree of cracks, etc.) can be performed, for example, by visual inspection by a specialized panel. Moreover, according to the present invention, it is possible to obtain a molded processed food in which the occurrence of cracks and chips after heating is suppressed. Evaluation of cracks and chips after heating of the molded and processed food can be performed, for example, by visual judgment by a specialized panel.

The present invention provides a method for improving the binding properties of a meat-containing kneaded product (herein referred to as the "method of the present invention"), which comprises adding a polysaccharide thickener and a processed starch to the kneaded product. may be called) is also provided.

The meat, polysaccharide thickener and processed starch used in the method of the present invention are the same as those described for the food of the present invention (above), and preferred embodiments are also the same.

In the method of the present invention, the meat-containing kneaded product can be prepared in the same manner as the kneaded product A contained in the food of the present invention, and the content of meat and food materials that can be contained are also the same.

In the method of the present invention, the method of adding the polysaccharide thickener and the processed starch to the meat-containing kneaded product is not particularly limited as long as the polysaccharide thickener and the processed starch can be uniformly mixed. In addition, the addition of the polysaccharide thickener and the processed starch to the kneaded product containing meat is such that the content in these kneaded products is equal to the content of the polysaccharide thickener and the processed starch in the kneaded product A described above. It can be done so that it is similar to the amount.

The method of the present invention may further comprise adding a starch containing hydroxypropyl groups to the meat-containing knead, in addition to adding the polysaccharide thickener and the oil-modified starch to the knead. .

In the method of the present invention, the starch containing hydroxypropyl groups is the same as described with respect to the food of the present invention (above), and preferred embodiments are also the same.

When the method of the present invention comprises adding a starch containing hydroxypropyl groups to a knead containing meat, the addition of the starch containing hydroxypropyl groups is such that the content in the knead is It can be carried out so that the content of starch containing hydroxypropyl groups in product A is the same.

According to the method of the present invention, the binding property of the kneaded product containing meat can be improved, and the occurrence of cracks and chips during molding of the kneaded product can be suppressed. Such a kneaded product can be suitably used for producing a molded processed food (a molded processed food similar to that described with respect to the food of the present invention). Moreover, according to the method of the present invention, cracking and chipping after heating of the meat-containing kneaded material can be suppressed.

The present invention also provides an improving agent for molded processed foods containing a meat-containing kneaded product (in this specification, it may be referred to as "the agent of the present invention"). One of the characteristics of the agent of the present invention is that it contains a polysaccharide thickener and an oil-and-fat-processed starch.

The thickening polysaccharide and the oil-and-fat-processed starch contained in the agent of the present invention are the same as those described for the food of the present invention (above), and preferred embodiments are also the same.

The content of the thickening polysaccharide in the agent of the present invention is generally 1-99% by weight, preferably 10-90% by weight, relative to the agent of the present invention.

The content of the oil-processed starch in the agent of the present invention is generally 1-99% by weight, preferably 10-90% by weight, relative to the agent of the present invention.

The agent of the present invention may further contain a starch containing a hydroxypropyl group in addition to the thickening polysaccharide and the oil-processed starch.

The starch containing a hydroxypropyl group that can be contained in the agent of the present invention is the same as that described for the food of the present invention (above), and preferred embodiments are also the same.

The content of starch containing hydroxypropyl groups in the agent of the present invention is generally 1-98% by weight, preferably 10-90% by weight, relative to the agent of the present invention.

The agent of the present invention may consist of only a polysaccharide thickener and an oil-processed starch, or may consist of only a polysaccharide thickener, an oil-processed starch and a starch containing a hydroxypropyl group. In addition to these, as long as the ) may be contained one or more.

The form of the agent of the present invention is not particularly limited, and examples thereof include solid (including powder, granule, etc.), liquid (including slurry, etc.), gel, paste, and the like.

The agent of the present invention can be produced by a method known per se or a method analogous thereto.

The agent of the present invention can be used by being added to a kneaded product containing meat, which is used as a raw material for molded processed foods.

The meat contained in the kneaded material to which the agent of the present invention is added is the same as that described in relation to the food of the present invention (above), and preferred embodiments are also the same.

The kneaded material to which the agent of the present invention is added can be prepared in the same manner as the kneaded material A contained in the food of the present invention, and the content of meat and food materials that can be contained are also the same.

The method of adding the agent of the present invention to the meat-containing kneaded product is not particularly limited as long as the polysaccharide thickener and the oil-modified starch contained in the agent of the present invention can be uniformly mixed in the kneaded product. . In the agent of the present invention, the content of the polysaccharide thickener and the processed starch in the kneaded product containing meat is the same as the content of the polysaccharide thickener and the processed starch in the kneaded product A described above. It may be added as follows.

When the agent of the present invention further contains a starch containing a hydroxypropyl group in addition to the polysaccharide thickener and the processed starch, the agent of the present invention is the starch containing a hydroxypropyl group in the meat-containing kneaded product. may be added so that the content of is the same as the content of starch containing hydroxypropyl groups in the kneaded material A described above.

The molded processed food in which the agent of the present invention is used is the same as that described for the food of the present invention (above), and preferred embodiments are also the same.

When the molded processed food using the agent of the present invention is heated and produced, the addition of the agent of the present invention to the meat-containing kneaded product is usually performed before heating the kneaded product. .

According to the agent of the present invention, it is possible to improve the binding property of the meat-containing kneaded product, improve the molded processed food containing the kneaded product, and suppress the occurrence of cracks and chips during molding. Moreover, according to the agent of the present invention, cracking and chipping after heating of the meat-containing kneaded product can be suppressed.
As one aspect, the agent of the present invention may be an agent for suppressing the occurrence of cracks or chips during molding of a molded processed food containing a meat-containing kneaded material.
In addition, the agent of the present invention may be, as one aspect, an agent for suppressing cracking or chipping after heating of a molded processed food containing a meat-containing kneaded product.
In addition, the agent of the present invention may be, as one aspect, an agent for improving binding properties of kneaded matter containing meat.

The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples.
The raw materials used in the following examples are commercially available for food unless otherwise specified.

<Test area 1>
(Example 1)
・Preparation of ingredients After mincing beef temperature-controlled to 3°C to 3 mm, add salt at the ratio shown in Table 1 below, and use a stand mixer (“KitchenAid” manufactured by FMI Co., Ltd.) at 40 rpm. and kneaded for 4 minutes. Next, raw egg white was added at the ratio shown in Table 1 below, and kneaded at 40 rpm for about 1 minute and 30 seconds using a stand mixer. Further, bread crumbs were added in the ratio shown in Table 1 below, and kneaded at 40 rpm in a stand mixer until the whole was mixed to obtain a filling.

・Preparation of external ingredients After mincing beef temperature-controlled to 3°C into 3 mm pieces, add salt at the ratio shown in Table 2 below, and use a stand mixer ("KitchenAid" manufactured by FMI Co., Ltd.) at 40 rpm. and kneaded for 4 minutes. Next, raw egg white and psyllium seed gum were added at the ratios shown in Table 2 below, and kneaded at 40 rpm for about 1 minute and 30 seconds in a stand mixer. Furthermore, fat-processed starch (raw material starch: phosphate-crosslinked tapioca starch), hydroxypropylated phosphate-crosslinked starch (raw material starch: waxy corn starch) and bread crumbs were added in the ratio shown in Table 2 below, and the whole was mixed with a stand mixer at 40 rpm. The outer ingredients were obtained by kneading until they were mixed.

- Covering/Molding After manually covering 80 g of the inner component with 80 g of the outer component and adjusting the shape into an elliptical shape, a cotton swab was rolled from above to roll-press to a thickness of 18 mm to obtain a hamburger.

- Heating After one side of the hamburger was baked on a hot plate at 160°C for 8 minutes, it was turned over and the other side was also baked for 8 minutes (core temperature around 70°C). It was then heated in an oven at 195°C for 6 minutes (core temperature 75°C).

- Freezing The heated hamburger was quickly frozen at -30°C to obtain a frozen hamburger.

(Example 2)
A hamburger was prepared in the same manner as in Example 1, except that the hydroxypropylated phosphate-crosslinked starch was not used in the preparation of the outer tool, and other raw materials were used in the proportions shown in Table 3 below. Moreover, heating and freezing were performed similarly to Example 1, and the frozen hamburger was obtained.

(Comparative example 1)
A hamburger was prepared in the same manner as in Example 1, except that the oil-processed starch was not used in the preparation of the outer tool, and the other raw materials were used in the proportions shown in Table 3 below. Moreover, heating and freezing were performed similarly to Example 1, and the frozen hamburger was obtained.

(Comparative example 2)
A hamburger was prepared in the same manner as in Example 1, except that the hydroxypropylated phosphate-crosslinked starch and the oil-modified starch were not used in the preparation of the external tool, and the other raw materials were used in the proportions shown in Table 3 below. bottom. Moreover, heating and freezing were performed similarly to Example 1, and the frozen hamburger was obtained.

(Comparative Example 3)
A hamburger was prepared in the same manner as in Example 1, except that the psyllium seed gum was not used in the preparation of the external tool, and other raw materials were used in the proportions shown in Table 3 below. Moreover, heating and freezing were performed similarly to Example 1, and the frozen hamburger was obtained.

(Comparative Example 4)
The same as in Example 1, except that none of the psyllium seed gum, hydroxypropylated phosphate cross-linked starch, and oil-modified starch was used in the preparation of the external device, and the other raw materials were used in the proportions shown in Table 3 below. A hamburger was made according to the procedure. Moreover, heating and freezing were performed similarly to Example 1, and the frozen hamburger was obtained.

(Evaluation of cracks and chips during molding)
The presence and degree of cracks and chips during molding of each hamburger steak of Examples 1 and 2 and Comparative Examples 1 to 4 were visually confirmed by four expert panels and evaluated according to the following criteria.

[Evaluation criteria for cracks and chips during molding]
⊚: The outer tool is not cracked at all.
◯: A slight crack is generated in one place on the outer tool.
Δ: Slight cracks are generated in two or more places on the outer tool.
x: A small tear occurs in the outer tool.

The evaluation results are shown in Table 4 below.

As shown in Table 4, the hamburger of Example 1 of the present invention, to which psyllium seed gum, oil-modified starch, and hydroxypropylated phosphate-crosslinked starch were added during the preparation of the knead containing beef, and beef The hamburger of Example 2 of the present invention, to which the psyllium seed gum and the oil-processed starch were added during the preparation of the kneaded product containing, was suppressed from cracking and chipping during molding.
On the other hand, the hamburgers of Comparative Examples 1 to 4, in which either one or both of the psyllium seed gum and the oil-processed starch were not added during the preparation of the kneaded product containing beef, cracked and chipped during molding. was
From these results, by adding a combination of polysaccharide thickener and oil-processed starch to the kneaded material containing meat, the binding property of the kneaded material is improved and the occurrence of cracks and chips during molding is suppressed. It was suggested that a molded processed food with a
Further, the hamburger of Example 1 of the present invention, in which hydroxypropylated phosphate-crosslinked starch was also used in addition to psyllium seed gum and oil-processed starch, was an example of the present invention in which hydroxypropylated phosphate-crosslinked starch was not used. Compared to the hamburger steak of No. 2, cracking and chipping during molding were suppressed more effectively. From the results, by adding a starch containing a hydroxypropyl group to a kneaded material containing meat, in addition to the polysaccharide thickener and the processed starch, the binding property of the kneaded material can be improved more effectively. However, it was suggested that a molded processed food in which the occurrence of cracks and chips during molding is more effectively suppressed can be obtained.
When the frozen hamburger steaks of Examples 1 and 2 were each thawed in a microwave oven and eaten, cracking and chipping after heating were suppressed in both cases. In addition, the texture of both the hamburgers of Examples 1 and 2 was suppressed in sliminess and stickiness, and in particular, the hamburger of Example 1 had a very favorable texture with no sliminess or stickiness. .

<Test area 2>
(Example 3)
Example 1 of test group 1, except that in the preparation of the outer tool, instead of the oil-processed starch using phosphate-crosslinked tapioca starch as the raw material starch, the oil-processed starch using unprocessed cornstarch as the raw material starch was used. A hamburger was prepared in the same manner. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 4)
The same as Example 1 of test group 1 except that in the preparation of the outer tool, instead of the oil-processed starch using phosphate cross-linked tapioca starch as the raw material starch, the oil-processed starch using tapioca acetate starch as the raw material starch was used. A hamburger was made according to the procedure. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 5)
Example 1 of test group 1, except that in the preparation of the outer tool, instead of the oil-processed starch using phosphate cross-linked tapioca starch as the raw material starch, the oil-processed starch using unprocessed waxy corn starch as the raw material starch was used. A hamburger was made in the same procedure as. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 6)
In the preparation of the external tool, Test Group 1 was carried out, except that hydroxypropylated phosphate-crosslinked starch with potato starch as the raw material was used instead of hydroxypropylated phosphate-crosslinked starch with waxy corn starch as the raw material. A hamburger was prepared in the same manner as in Example 1. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 7)
Same as Example 1 of Test Section 1, except that hydroxypropyl starch with potato starch as the raw material was used in place of hydroxypropylated phosphate cross-linked starch with waxy corn starch as the raw material in the preparation of the outer tool. A hamburger was made according to the procedure. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 8)
A hamburger was produced in the same procedure as in Example 1 of Test Section 1, except that gellan gum was used instead of psyllium seed gum in the preparation of the external tool. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 9)
A hamburger was prepared in the same manner as in Example 1 of Test Section 1, except that succinoglycan was used in place of psyllium seed gum in the preparation of the external tool. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 10)
A hamburger was produced in the same procedure as in Example 1 of Test Group 1, except that hydroxypropylmethylcellulose was used instead of psyllium seed gum in the preparation of the external tool. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 11)
A hamburger was prepared in the same procedure as in Example 1 of Test Section 1, except that LM pectin was used instead of psyllium seed gum in the preparation of the external tool. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Example 12)
A hamburger was produced in the same procedure as in Example 1 of Test Group 1, except that guar gum was used instead of psyllium seed gum in the preparation of the external tool. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Evaluation of cracks and chips during molding)
The presence and degree of cracks and chips during molding of each hamburger steak of Examples 3 to 12 were evaluated in the same manner as in Test Group 1.
The evaluation results are shown in Table 5 below.

As shown in Table 5, each hamburger steak of Examples 3 to 12 of the present invention was suppressed from cracking and chipping during molding.
From these results, regardless of the types of the polysaccharide thickener and the processed starch, by adding a combination of the polysaccharide thickener and the processed starch to the kneaded product containing meat, the binding property of the kneaded product can be improved. It was suggested that it is possible to obtain a molded processed food in which the occurrence of cracks and chips during molding is suppressed. Moreover, regardless of the type of starch containing a hydroxypropyl group, by adding a starch containing a hydroxypropyl group to a kneaded material containing meat, in addition to the polysaccharide thickener and the processed starch, the kneaded material It was suggested that a molded processed food in which cracking and chipping during molding are more effectively suppressed can be obtained.
When the frozen hamburgers of Examples 3 to 12 were each thawed in a microwave oven and eaten, cracking and chipping after heating were suppressed in all of them. In addition, the texture of any of the hamburgers of Examples 3 to 12 was suppressed in sliminess and stickiness, and in particular, the hamburgers of Examples 3 to 6 had a very favorable texture with no sliminess or stickiness. .

<Test area 3>
(Examples 13-18)
A hamburger steak was prepared in the same manner as in Example 1 of Test Group 1, except that each raw material was used in the proportions shown in Table 6 below. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Evaluation of cracks and chips during molding)
The presence and degree of cracks and chips during molding of each hamburger steak of Examples 13 to 18 were evaluated in the same manner as Test Group 1.
The evaluation results are shown in Table 7 below.

As shown in Table 7, each hamburger steak of Examples 13 to 18 of the present invention was inhibited from cracking and chipping during molding.
Further, when the frozen hamburger steaks of Examples 13 to 18 were thawed in a microwave oven and eaten, cracking and chipping after heating were suppressed in all of them. In addition, the texture of each hamburger steak of Examples 13 to 18 was suppressed in sliminess and stickiness.

<Test area 4>
(Example 19)
Example of test group 1 except that when covering 80g of the inner component with 80g of the outer component, the outer component was used instead of the inner component (that is, the outer component 80g was covered with the same outer component 80g) A hamburger was prepared in the same manner as in 1. In addition, heating and freezing were performed in the same manner as in Example 1 of Test Group 1 to obtain a frozen hamburger.

(Evaluation of cracks and chips during molding)
The presence and degree of cracks and chips during molding of each hamburger steak of Example 19 and Test Group 1 were evaluated in the same manner as in Test Group 1.

(Sensory evaluation of texture)
Each frozen hamburger of Example 19 and Test Area 1 of Example 1 was thawed in a microwave oven (500 W, 3 minutes), eaten by four expert panels, and the texture (presence and degree of slimy, sticky ) was evaluated according to the following criteria.

[Evaluation criteria for sliminess]
◎: Not slimy at all ○: Slightly slimy △: Slimy ×: Quite slimy

[Evaluation criteria for stickiness]
◎: Not sticky at all ○: Slightly sticky △: Sticky ×: Quite sticky

The evaluation results are shown in Table 8 below.

As shown in Table 8, "kneaded product containing beef, psyllium seed gum, oil-processed starch and hydroxypropylated phosphate-crosslinked starch" was replaced by "beef, psyllium seed gum, oil-processed starch and hydroxypropylated phosphate." The hamburger of Example 19 of the present invention, which is in the form of covering the kneaded material containing crosslinked starch, is "the kneaded material containing beef, psyllium seed gum, oil-processed starch and hydroxypropylated phosphate crosslinked starch". Like the hamburger of Example 1 of the present invention, which is in the form of covering "a kneaded product containing beef and not containing psyllium seed gum, oil-processed starch and hydroxypropylated phosphate cross-linked starch", during molding Cracking and chipping were suppressed.
In addition, the hamburgers of Examples 1 and 19 of the present invention had a suppressed slimy and sticky texture, but the texture of the hamburger of Example 1 was completely slimy and sticky. , had a more preferable texture than the hamburger of Example 19. Both the hamburger steaks of Examples 1 and 19 were inhibited from cracking and chipping after heating.
From these results, the content of thickening polysaccharide and oil-and-fat-processed starch in the inner layer (inner ingredient) of the molded processed food is lower than that in the outer layer (outer ingredient), or the inner layer (inner ingredient) ) does not contain thickening polysaccharides and oil- and fat-processed starches, it was suggested that the texture of the molded processed food can be further suppressed from being slimy and sticky.

INDUSTRIAL APPLICABILITY According to the present invention, a molded processed food containing a meat-containing kneaded product in which the binding property of the meat-containing kneaded product is improved and the occurrence of cracking and chipping during molding is suppressed, and a method for producing the same. is provided.
The present invention also provides a method for improving the binding properties of a meat-containing kneaded product. The method of the present invention can improve the binding properties of the kneaded product containing meat, and can suppress the occurrence of cracks and chips during molding of the kneaded product.
The present invention also provides an improver for a molded processed food containing a meat-containing kneaded product. The agent of the present invention can improve the binding properties of the kneaded product containing meat, improve the molded processed food containing the kneaded product, and suppress the occurrence of cracks and chips during molding.

1 first layer 2 second layer 3 third layer

Claims (18)

A molded processed food comprising a kneaded product containing meat, polysaccharide thickener and processed starch. 2. The food according to claim 1, wherein said polysaccharide thickener comprises at least one selected from the group consisting of psyllium seed gum, gellan gum, succinoglycan, hydroxypropylmethylcellulose, pectin and guar gum. 3. The food according to claim 1 or 2, wherein said polysaccharide thickener comprises psyllium seed gum. 4. The food according to any one of claims 1 to 3, wherein the kneaded product further contains starch containing hydroxypropyl groups (excluding starch modified with fats and oils). The food according to any one of claims 1 to 4, wherein the content of said polysaccharide thickener is 0.12 to 3.5% by weight with respect to said kneaded product. The food according to any one of claims 1 to 5, wherein the content of the oil-processed starch is 0.1 to 8% by weight with respect to the kneaded product. A food product according to any one of claims 1 to 6, wherein the meat comprises minced meat of beef, pork or chicken. The food according to any one of claims 1 to 7, wherein the meat content is 40 to 90% by weight with respect to the kneaded product. The food has a layer made of the kneaded material (hereinafter referred to as A layer) and a layer containing food materials (hereinafter referred to as B layer) A layer from the outer surface side of the food toward the center , B layers in that order. 10. The food product according to claim 9, wherein the food material contained in said layer B contains meat. 11. The food product according to claim 9 or 10, wherein the layer B does not substantially contain polysaccharide thickener and processed starch. The food includes two layers (hereinafter referred to as A1 layer and A2 layer, respectively) made of the kneaded product, A1 layer and A2 layer in order from the outer surface side of the food to the center,
The food according to any one of claims 1 to 8, wherein the A2 layer contains less thickening polysaccharide and oil-processed starch than the A1 layer. The food according to any one of claims 1 to 12, wherein the food is hamburger. The food according to any one of claims 1 to 13, wherein the food is heated. The food according to any one of claims 1 to 14, wherein the food is frozen food. A method for producing a molded processed food containing a meat-containing kneaded product, the method comprising adding a polysaccharide thickener and an oil-and-fat-processed starch to the kneaded product. A method for improving the binding property of a meat-containing kneaded product, which comprises adding a polysaccharide thickener and an oil-modified starch to the kneaded product. An improving agent for a molded processed food containing a meat-containing kneaded product, which contains a polysaccharide thickener and a processed starch.

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