JP2023119388A - Quality improving agent for meat-containing food, meat-containing food, and preparation method of meat-containing food - Google Patents

Abstract

To provide: a quality improving agent for meat-containing food, capable of preparing a meat-containing food which is easily charged into a casing and has appropriate resilience and a good crisp texture after heated; the meat-containing food including the quality improving agent; and a preparation method of the meat-containing food.SOLUTION: A quality improving agent for meat-containing food includes: at least one kind of thickner having a gelatinizing function; at least one kind of glucomannan and konjac powders; at least one kind of carbonate, alkaline phosphate having pH of 7 or higher, and mineral salt; and at least one kind of dextrin having a DE value of 12 or higher and saccharide having no reducing power.SELECTED DRAWING: None

Description

The present invention relates to quality improvers for meat-containing food products comprising at least one of edible meat and artificial meat, meat-containing food products containing the quality improvers, and methods of making meat-containing food products.

As a substitute for edible meat, artificial meat containing vegetable protein such as soybean protein as a main component has been attracting attention in recent years (see, for example, Patent Document 1).

Artificial meat is generally prepared by mixing vegetable protein such as soybean protein with oil, water, a thickener, and the like. For example, vegetable sausages using artificial meat are prepared by filling a mixture of vegetable protein with oil, water, a thickener, etc. into a casing such as an artificial casing such as plastic, and then heating and cooling it. , It is difficult to fill the casing, and after heating, it has a sausage-like elasticity and does not easily have a crisp texture. Not only artificial meat but also processed meat foods such as sausages using edible meat have similar problems.

Compositions and manufacturing methods for improving the texture of sausage have been proposed (see, for example, Patent Documents 2 to 4), but none of them are sufficient.

Japanese Patent Publication No. 2018-533945 JP 2004-173585 A Japanese Patent Application Laid-Open No. 2021-040586 Japanese Patent No. 6705969

An object of the present invention is to provide a meat-containing food quality improver capable of producing a meat-containing food that has appropriate elasticity and crispness after heating and is easy to fill into a casing, and the quality improver. An object of the present invention is to provide a meat-containing food and a method for producing the meat-containing food.

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and DE A quality improver for meat-containing foods, comprising at least one of a dextrin having a value of 12 or more and a non-reducing sugar.

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and DE A meat-containing food comprising at least one of dextrin having a value of 12 or more and sugar having no reducing power, and a meat material.

The present invention comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt, and DE A method for producing a meat-containing food, comprising producing a meat-containing food using at least one of a dextrin having a value of 12 or more and a sugar having no reducing power, and a meat material.

According to the present invention, a meat-containing food quality improver capable of producing a meat-containing food that has appropriate elasticity and crispness after heating and is easy to fill into a casing, and a meat-containing product containing the quality improver Food products and methods of making meat-containing food products can be provided.

An embodiment of the present invention will be described below. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

<Quality improver for meat-containing foods>
The meat-containing food quality improver according to the present embodiment comprises at least one thickening agent having gelling ability, at least one of glucomannan and konjak flour, carbonate, and alkaline phosphate having a pH of 7 or higher. , and at least one mineral salt, and at least one of dextrin having a DE value of 12 or more and a non-reducing sugar.

The present inventors found that when preparing a meat-containing food product containing at least one of edible meat and artificial meat, at least one thickening agent having gelling ability and at least one of glucomannan and konjac flour 1, at least one of carbonates, alkaline phosphates having a pH of 7 or higher, and mineral salts, and at least one of dextrin having a DE value of 12 or higher and non-reducing sugars, so that after heating It has been found that a meat-containing food product can be produced that has excellent elasticity and good crispness and is easy to fill into a casing. In addition, by combining these, it is possible to produce a meat-containing food in which seeds are well collected before and after heating, which has appropriate hardness after heating, and sliminess after heating is reduced.

The thickening agent having gelling ability is not particularly limited as long as it has a gelling ability when added to water, and includes curdlan, carrageenan, carob bean gum, gellan gum, tamarind seed gum, and psyllium. Seed gum, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, pectin, amaseed gum, xanthan gum, welan gum, sodium alginate and the like. Among these, curdlan, carrageenan, and carob bean gum are preferable from the viewpoints of obtaining appropriate hardness and reduction of sliminess. These thickeners may be used singly or in combination of two or more.

Glucomannan is a polysaccharide present in konjac tubers. For example, refined konjac flour is obtained by slicing, drying, and pulverizing konjac potatoes after washing them with water, and then separating impurities such as starch. This refined konjac flour contains about 75 to 85% by mass of glucomannan. Glucomannan is a dietary fiber in which a large number of glucose (a type of monosaccharide) and mannose (a type of monosaccharide) are bound together at a ratio of approximately 2:3. Any commonly available glucomannan can be used without limitation.

Konjac flour is, for example, powder obtained by washing konjac potatoes with water, slicing them, drying and pulverizing them, and then separating impurities such as starch. As the konjac flour, commonly available konjac flour can be used without limitation.

Examples of carbonates include sodium carbonate, sodium hydrogencarbonate and other sodium salts, potassium carbonate and other potassium salts, calcium carbonate and other calcium salts, and magnesium carbonate and other magnesium salts. Among these, sodium carbonate, sodium hydrogencarbonate, and potassium carbonate are preferable from the viewpoint of obtaining appropriate hardness and reduction of sliminess. These carbonates may be used singly or in combination of two or more.

An alkaline phosphate with a pH of 7 or higher is a phosphate that exhibits a pH of 7 or higher when dissolved in water. Specifically, 1 g of phosphate is dissolved in 100 mL of pure water at 20 to 25° C., and the pH is measured to obtain a pH of 7 or higher. Examples of alkaline phosphates having a pH of 7 or higher include trisodium phosphate, tripotassium phosphate, disodium phosphate, dipotassium phosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium polyphosphate, and potassium polyphosphate. be done. Among these, tripotassium phosphate is preferable from the viewpoints of obtaining appropriate hardness and reducing sliminess. These phosphates may be used singly or in combination of two or more.

Mineral salts are salts other than common table salt (sodium chloride), and mineral salts containing potassium, calcium, magnesium, etc. are preferable from the viewpoint of obtaining appropriate hardness and reduction of sliminess. Mineral salts containing are more preferred. Mineral salts include, for example, seaweed calcium and the like. These mineral salts may be used singly or in combination of two or more.

Dextrin is obtained by chemically or enzymatically reducing the molecular weight of starch. Dextrin is graded according to the degree of low molecular weight, and the dextrose equivalent (DE value) is used as an indicator. The DE value is a relative measure when the reducing power of dextrose (glucose) is taken as 100. The closer the DE value is to 0, the closer the characteristics are to those of starch. It has properties similar to glucose. Anything with a DE value greater than 0 and up to 100 is referred to herein as a "dextrin". A sugar with a DE value of 0 is called a "non-reducing sugar". Sugars with no reducing power include trehalose, reduced starch syrup, maltosyltrehalose, and the like. A dextrin having a DE value of 12 or more or a sugar having no reducing power may be used alone, or two or more kinds having different DE values may be used in combination. At least one of the dextrin with a DE value of 12 or more and the sugar with no reducing power contains a dextrin with a DE value of less than 12 within a range that does not affect the quality, for example, 20% by mass or less (however, " "Dextrin with a DE value of less than 12" does not include "non-reducing sugars" with a DE value of 0.) may be included. The DE value can be obtained by the Lane-Eynon method.

The DE value of the dextrin used in the meat-containing food quality improving agent according to this embodiment is 12 or more. The upper limit of the DE value is 100 or less, and the DE value is preferably 12 or more and 50 or less, more preferably 12 or more and 30 or less. When the DE value of dextrin is less than 12 (however, "dextrin with a DE value of less than 12" does not include "sugars with no reducing power" with a DE value of 0) and has an elastic texture. It may not be possible to obtain a crisp texture, or it may be difficult to fill the casing.

The content of at least one thickening agent having gelling ability in the quality improver is, for example, in the range of 3 to 50% by mass, preferably 5 to 40% by mass, based on the total mass of the quality improver. A range is preferred. If the content of at least one thickener with gelling ability is less than 3% by mass, a sufficient quality improvement effect may not be obtained. In some cases, good quality cannot be obtained, and casing filling may be difficult.

The content of at least one of glucomannan and konjac flour in the quality improver is, for example, in the range of 5 to 45% by mass, and in the range of 10 to 30% by mass, relative to the total mass of the quality improver. is preferred. If the content of at least one of glucomannan and konjac flour is less than 5% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 45% by mass, moderate elasticity and crispness can be obtained. It may not be possible to fill the casing, or it may be difficult to fill the casing.

The content of at least one of carbonates, alkaline phosphates with a pH of 7 or higher, and mineral salts in the quality improver is, for example, in the range of 0.5 to 15% by mass with respect to the total mass of the quality improver. It is preferably in the range of 1 to 10% by mass. If the content of at least one of carbonates, alkaline phosphates with a pH of 7 or higher, and mineral salts is less than 0.5% by mass, a sufficient quality improvement effect may not be obtained, and it exceeds 15% by mass. If this is the case, appropriate elasticity and crispness may not be obtained, and casing filling may be difficult.

The content of at least one of the dextrin having a DE value of 12 or more and the non-reducing sugar in the quality improver is, for example, in the range of 30 to 90% by mass with respect to the total mass of the quality improver, and 40 It is preferably in the range of to 80% by mass. If the content of at least one of the dextrin with a DE value of 12 or more and the non-reducing sugar is less than 30% by mass, a sufficient quality improvement effect may not be obtained, and if it exceeds 90% by mass, moderate Good elasticity and crispness may not be obtained, and casing filling may be difficult.

The quality improver according to the present embodiment contains at least one thickener having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. In addition to at least one of these, at least one of dextrin with a DE value of 12 or more and sugar with no reducing power, other ingredients such as starch, modified starch, sugars, salt, emulsifiers, etc. may be included, and gelling ability and at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate of pH 7 or higher, and mineral salt, dextrin with a DE value of 12 or higher, and In addition to at least one non-reducing sugar, other components may not be included.

When other components are included, the content of the other components is, for example, 80% by mass or less, preferably 40% by mass or less, relative to the total mass of the quality improver.

The quality improver according to this embodiment can be used to improve the quality of meat-containing foods. The quality to be improved is, for example, the elasticity and crispness after heating, the ease of filling into the casing, the coherence of seeds before and after heating, the hardness after heating, the sliminess after heating, and the texture after heating. Juicy feeling etc. are mentioned.

The form of the quality improver according to the present embodiment is not particularly limited, and may be, for example, any form such as liquid, paste, granule, powder, solid, and the like.

The quality improver according to the present embodiment can be used to improve the quality of meat-containing foods by a processing method such as powder addition, addition after dispersion in water, oil, or the like.

<Foods containing meat>
A meat-containing food according to an embodiment of the present invention is a food containing the quality improving agent for meat-containing food and a meat material. That is, the meat-containing food according to the present embodiment includes at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate having a pH of 7 or higher, and minerals. The food contains at least one of salt, at least one of dextrin having a DE value of 12 or more and sugar having no reducing power, and a meat material.

The meat-containing food according to the present embodiment is obtained, for example, by adding the meat-containing food quality improving agent, edible oil, water, etc. to the meat material and mixing them. That is, the meat-containing food according to the present embodiment includes, for example, meat material, at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, pH 7 or higher It is obtained by adding and mixing at least one of alkali phosphate and mineral salt, at least one of dextrin having a DE value of 12 or more and sugar with no reducing power, and edible oil, water, or the like.

Meat ingredients include edible or artificial meat.

Examples of edible meats include livestock meats such as cattle, pigs, chickens, horses, sheep, ducks and turkeys.

Artificial meat is meat containing at least one of the following proteins: vegetable protein, fish protein, fish egg protein, chicken egg protein, milk protein, crustacean protein, seaweed protein, microbial algae protein, and the like. Vegetable proteins used in artificial meat include soybeans, peas, mung beans, chickpeas, peanuts, rubinas, pigeon peas, nata beans, wild beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, locust beans, and oats. , Barley, Wheat, Rye, Rice, Corn, Potatoes, Sweet Potatoes, Chia, Quinoa, Alfalfa, Hemp, Almonds, Cashews, Walnuts, Hazelnuts, Brazil Nuts, Pistachios, Pumpkin Seeds, Coconuts, Grape Seeds , red kidney bean, black soybean, spinach, asparagus, broccoli, kale, cranberry, pomegranate, rapeseed, sunflower seed, cottonseed, flax, and sesame. In addition to vegetable proteins, proteins from fish, fish eggs, chicken eggs, milks, crustaceans, seaweeds, and microbial algae may also be used. These proteins may be used singly or in combination of two or more.

The edible oil is not particularly limited as long as it is an edible oil. Examples include canola oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice bran oil, and peanut oil. Oil, olive oil, palm oil, palm kernel oil, coconut oil, salad oil, cocoa butter, linseed oil, linseed oil, fish oil, sesame oil, perilla oil, safflower oil, rice bran oil, perilla oil, lard, beef tallow, etc. It is preferable to use an oil that melts at the temperature in the mouth when eating. These edible oils may be used singly or in combination of two or more.

The water is not particularly limited, and includes tap water, pure water, soft water, hard water, and the like.

The meat-containing food according to this embodiment contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. At least one of them, at least one of dextrin with a DE value of 12 or more and sugar without reducing power, and in addition to the meat materials, edible oil, water, etc., starch, modified starch, wheat flour, corn flour, rice flour, Dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spice, spice extract, freeze-thaw minced konjac, roasted onion, polysaccharide thickener, cocoa powder, beetroot powder, egg white, milk protein, gelatin, collagen, Other ingredients such as raw onions may be included.

The meat-containing food contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, and at least one of carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. , at least one of dextrin with a DE value of 12 or more and a sugar with no reducing power, and the above-mentioned meat ingredients. , meatballs, salad chicken, smoked chicken, beef jerky, sausages, salami, frankfurters, American dogs, dumplings, siomai, spring rolls, meat buns, xiaolongbao, mince cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meatloaf, cabbage rolls, Processed foods using stuffed green peppers and various other minced meat, processed foods using artificial meat such as vegetable hamburgers, vegetable mince cutlets, vegetable nuggets, vegetable sausages, vegetable salad chicken, vegetable smoked chicken, etc. is mentioned. Among these, preferred are sausage, vegetable sausage, salad chicken, vegetable salad chicken, smoked chicken, and smoked vegetable chicken.

The amount of at least one thickening agent having gelling ability in the meat-containing food is, for example, in the range of 0.1% by mass to 10% by mass with respect to the mass of the entire meat-containing food, and 0.5% by mass. % to 5 mass %. If the amount of at least one thickening agent having gelling ability relative to the weight of the entire meat-containing food is less than 0.1% by mass, a sufficient quality improvement effect may not be obtained. If it exceeds, it may not be possible to obtain appropriate elasticity or good crispness, or it may be difficult to fill the casing.

The amount of at least one of glucomannan and konjac flour in the meat-containing food is, for example, in the range of 0.5% by mass to 10% by mass, and 1.5% by mass to 7% with respect to the mass of the entire meat-containing food. It is preferably in the range of 0.5% by weight. If the amount of at least one of glucomannan and konjac flour is less than 0.5% by mass with respect to the weight of the entire meat-containing food, the quality improvement effect may not be sufficiently obtained, and if it exceeds 10% by mass, Appropriate elasticity and crispness may not be obtained, and casing filling may be difficult.

The amount of at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt in the meat-containing food is, for example, in the range of 0.01% by mass to 5% by mass with respect to the mass of the entire meat-containing food. It is preferably in the range of 0.1% by mass to 3% by mass. If the amount of at least one of carbonate, alkaline phosphate having a pH of 7 or higher, and mineral salt is less than 0.01% by mass relative to the mass of the meat-containing food, the quality improvement effect may not be sufficiently obtained. However, if it exceeds 5% by mass, it may not be possible to obtain appropriate elasticity and good crispness, or it may be difficult to fill the casing.

The amount of at least one of the dextrin having a DE value of 12 or higher and the non-reducing sugar in the meat-containing food is, for example, in the range of 3% by mass to 45% by mass with respect to the total mass of the meat-containing food. It is preferably in the range of mass % to 30 mass %. If the amount of at least one of the dextrin having a DE value of 12 or higher relative to the weight of the entire meat-containing food and the non-reducing sugar is less than 3% by mass, a sufficient quality improvement effect may not be obtained. If it exceeds % by mass, it may not be possible to obtain appropriate elasticity or good crispness, or it may be difficult to fill the casing.

The amount of protein such as vegetable protein in artificial meat is preferably in the range of 0% to 25% by mass, more preferably in the range of 0% to 15% by mass relative to the mass of artificial meat. preferable. If the amount of protein such as vegetable protein is more than 25% by mass relative to the mass of artificial meat, appropriate elasticity and crispness may not be obtained, and casing filling may be difficult.

In the meat-containing food according to the present embodiment, the amount of other ingredients to be added may be in accordance with the usual method for producing various meat-containing foods, and is not particularly limited.

The meat-containing food according to this embodiment contains at least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, carbonate, alkaline phosphate of pH 7 or higher, and mineral salt. and at least one of a dextrin having a DE value of 12 or more and a sugar having no reducing power. and there are no particular restrictions.

The meat-containing food according to the present embodiment is a meat-containing food that has appropriate elasticity and good crispness after heating and is easy to fill into a casing. In addition, the meat-containing food has good seed cohesiveness before and after heating, has appropriate hardness after heating, and has reduced sliminess after heating.

<Method for producing meat-containing food>
A method for producing a meat-containing food according to an embodiment of the present invention is a method for producing a meat-containing food using the quality improving agent for meat-containing food and a meat material. That is, the method for producing a meat-containing food according to the present embodiment includes at least one thickening agent having gelling ability, at least one of glucomannan and konjak flour, carbonate, and alkaline phosphate having a pH of 7 or higher. and at least one mineral salt, at least one of dextrin having a DE value of 12 or more and sugar having no reducing power, and a meat material.

For example, the quality improver for meat-containing foods, edible oil, water, etc., may be added to the meat material and mixed to prepare meat-containing foods according to conventional methods for producing various meat-containing foods. .

For example, sausages are prepared by adding the above quality improver for meat-containing foods, edible oil, water, etc. to meat materials, mixing, filling natural casings such as sheep intestines, beef intestines, pig intestines, heating and cooling. It should be made by The vegetable sausage is prepared by adding the quality improver for meat-containing food, edible oil, water, etc. to the meat material, and mixing the resulting mixture with edible casing such as alginic acid casing, plastic such as polyvinylidene chloride, cellulose, etc. It may be prepared by filling an artificial casing such as a non-edible casing of No. 1, heating, and cooling.

In this way, it is possible to produce a meat-containing food that has appropriate elasticity and good crispness after heating and is easy to fill into a casing. In addition, it is possible to produce a meat-containing food in which the seeds clump together well before and after heating, have appropriate hardness after heating, and have reduced sliminess after heating.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to the following examples.

<Examples 1 to 5, Comparative Examples 1 to 4>
For Examples 1 to 5 and Comparative Examples 1 to 4 below, vegetable sausages having the composition (% by mass) shown in Table 1 were produced by the following method.

[Method for making vegetable sausage]
(1) Mix textured soybean protein and water, rehydrate for 2 hours, and cut into appropriate sizes with a kitchen knife.
(2) Mix konjac flour, seaweed calcium and water with a food cutter.
(3) Add all remaining raw materials to (1) and (2), and stir and mix with Kenmix.
(4) vacuum degassing;
(5) Fill a cylindrical polyvinylidene chloride casing with a diameter of 48 mm.
(6) Heat with steam (99°C, 60 minutes).
(7) Cool with running water and refrigerate at 5°C or freeze at -20°C for at least 12 hours.
(8) It is heated in boiling water for 10 minutes, and sensory evaluation is performed after heat release for 5 minutes.

[sensory evaluation]
Ten evaluators rated suitability for filling into casings, elasticity, crispness, and taste on a 5-point scale based on the following criteria, and average points were calculated. A score of 3 or more is a preferable evaluation. Table 2 shows the results.

(Casing filling suitability)
5: Can be filled very smoothly.
4: Can be filled smoothly.
3: Can be filled.
2: Difficult to fill.
1: Cannot be filled.
(elasticity)
5: There is very strong elasticity like sausage.
4: There is strong elasticity like sausage.
3: Slightly elastic like sausage.
2: There is no elasticity like sausage.
1: There is no elasticity like sausage.
(crisp)
5: Very crisp like sausage.
4: Crisp like sausage.
3: Somewhat sausage-like crispness.
2: There is no crispness like sausage.
1: There is no crispness like sausage at all.
(taste)
5: No sweetness, very close to sausage taste.
4: Sweetness is weak, and the taste is close to that of sausage.
3: Sweetness is slightly weak, somewhat close to sausage taste.
2: Slightly sweet, slightly different from sausage taste.
1: Sweetness is strong, and the taste is completely different from that of sausage.

In the examples, all of the suitability for filling into casings, elasticity, crispness and taste were excellent.

<Example 6>
For Example 6 below, vegetable salad chicken was produced with the composition (% by mass) shown in Table 3 by the following method. Since it is appropriate for vegetable salad chicken to have a more fibrous texture than vegetable sausage, vegetable salad chicken was prepared by increasing the content of textured soy protein compared to vegetable sausage.

[Method for preparing vegetable salad chicken]
(1) Mix textured soybean protein and water, rehydrate for 2 hours, and cut into appropriate sizes with a kitchen knife.
(2) Mix konjac flour, seaweed calcium and water with a food cutter.
(3) Add all remaining raw materials to (1) and (2), and stir and mix with Kenmix.
(4) vacuum degassing;
(5) Fill a cylindrical polyvinylidene chloride casing with a diameter of 48 mm.
(6) Heat with steam (99°C, 60 minutes).
(7) Cool with running water and refrigerate at 5°C or freeze at -20°C for at least 12 hours.
(8) If it is refrigerated, it is kept as it is, and if it is frozen, it is thawed by storing it at 5°C for 12 hours or more, and sensory evaluation is performed.

[sensory evaluation]
Ten evaluators rated suitability for filling into casings, elasticity, and crispness on a 5-point scale based on the following criteria, and average points were calculated. A score of 3 or more is a preferable evaluation. Table 4 shows the results.

(Casing filling suitability)
5: Can be filled very smoothly.
4: Can be filled smoothly.
3: Can be filled.
2: Difficult to fill.
1: Cannot be filled.
(elasticity)
5: Moderate elasticity very close to that of salad chicken.
4: There is moderate elasticity like salad chicken.
3: Appropriate elasticity like salad chicken is somewhat present.
2: Slightly soft without moderate elasticity like salad chicken.
1: Very soft without proper elasticity like salad chicken.
(crisp)
5: Crispness very close to that of salad chicken.
4: There is crispness like salad chicken.
3: Somewhat crisp like salad chicken.
2: Not as crisp as salad chicken.
1: There is no crispness like salad chicken.

In the examples, all were excellent in filling suitability for casings, elasticity, and crispness.

As described above, in Examples, it was possible to produce meat-containing foodstuffs that had appropriate elasticity and good crispness after heating and were easy to fill into casings.

Claims (3)

At least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and a DE value of 12 or higher and at least one of dextrin and non-reducing sugar. At least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and a DE value of 12 or higher and at least one of dextrin and non-reducing sugar, and meat ingredients. At least one thickening agent having gelling ability, at least one of glucomannan and konjac flour, at least one of carbonate, alkaline phosphate with a pH of 7 or higher, and mineral salt, and a DE value of 12 or higher and at least one of dextrin and non-reducing sugar, and a meat material.