JP2024043669A - Texture improver, and processed meats or seafoods including the same, and method for producing the same - Google Patents

Abstract

To provide a texture improver or the like capable of improving the texture of processed meats or seafoods.SOLUTION: The present invention provides a texture improver for use in processed meats or seafoods. The texture improver comprises at least one vegetable protein. The vegetable protein has a cold water swellability of 5 or more and 40 or less.SELECTED DRAWING: None

Description

The present invention relates to a texture improving agent, a processed meat or seafood food using the same, and a method for producing the same.

Conventionally, in order to improve the flavor, texture, seasoning, etc. of cooked meat or seafood processed foods, the meat or seafood before cooking has been treated with seasonings, etc.

For example, Patent Document 1 describes an invention relating to a meat tenderizer or seasoning. In this case, the meat tenderizer or seasoning contains at least one selected from the group consisting of citric acid and its salts, and at least one selected from the group consisting of water-soluble dietary fiber, as active ingredients. Patent Document 1 describes that the meat tenderizer or seasoning can improve the tenderness of cooked meat without compromising its juiciness.

Patent document 1 also describes a method for improving the tenderness of cooked meat, which includes a contact step in which the meat tenderizer or seasoning is brought into contact with the meat, and a step of cooking the meat that has been through the contact step (cooking step).

JP 2021-122245 A

In this situation, new methods are needed to improve the texture of cooked meat or seafood processed foods. Therefore, the present invention provides texture improvers and the like that can improve the texture of meat or seafood processed foods.

The present invention has, for example, the following aspects.
[1] A texture improver used in processed meat or seafood foods,
Contains at least one type of vegetable protein,
The degree of cold water swelling of the vegetable protein is 5 or more and 40 or less,
Texture improver.
[2] The texture improver according to [1] above, wherein the protein content of the vegetable protein is 65% by mass or more.
[3] The texture improver according to [1] or [2] above, wherein the vegetable protein has a water absorption rate of 300% or more and 3000% or less.
[4] The texture improving agent according to any one of [1] to [3], wherein the vegetable protein is a legume-derived vegetable protein.
[5] The texture improver according to any one of [1] to [4], wherein the legume-derived vegetable protein is selected from the group consisting of soy protein, pea protein, and combinations thereof.
[6] The content of the vegetable protein according to any one of [1] to [5] above is 50% by mass or more and 100% by mass or less based on the total mass of the texture improver. Texture improver.
[7] The texture improving agent according to any one of [1] to [6], which is used in at least a part of the outermost layer of the processed meat or seafood food.
[8] A method for producing meat or seafood processed food, comprising:
a step (1) of mixing the texture improver according to any one of [1] to [7] with livestock meat or seafood;
(2) cooking the meat or seafood mixed with the texture improver;
A method for producing processed meat or seafood foods, including:
[9] The method for producing a processed meat or seafood food according to [8] above, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1).
[10] The meat or meat according to [8] or [9] above, wherein the amount of the texture improver used is 0.05% by mass or more and 3% by mass or less based on the total mass of the meat or seafood. A method for producing processed seafood foods.
[11] Any one of [8] to [10] above, wherein the step (2) includes cooking the meat or seafood to which the texture improver is attached to at least a portion of the outermost layer. The method for producing processed livestock meat or seafood foods described in Section 1.
[12] Step (1) of mixing the texture improver according to any one of [1] to [7] with livestock meat or seafood;
(2) cooking the meat or seafood mixed with the texture improver;
A method for improving the texture of processed meat or seafood foods, including:
[13] The method for improving the texture of a processed meat or seafood food according to [12] above, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1).
[14] The meat or meat according to [12] or [13] above, wherein the amount of the texture improver used is 0.05% by mass or more and 3% by mass or less based on the total mass of the meat or seafood. A method for improving the texture of processed seafood foods.
[15] Any one of [12] to [14] above, wherein the step (2) includes cooking the meat or seafood to which the texture improver is attached to at least a portion of the outermost layer. A method for improving the texture of processed livestock meat or seafood foods as described in 2.
[16] A processed meat or seafood food containing the texture improver according to any one of [1] to [7] above.
[17] The processed meat or seafood food according to [16] above, wherein the texture improving agent is attached to at least a portion of the outermost layer.

The present invention makes it possible to improve the texture of processed meat or seafood foods.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail.

<Texture improver>
The texture improving agent according to the present invention is used in processed meat or seafood foods. The texture improver contains at least one type of vegetable protein. Here, the degree of cold water swelling of the vegetable protein is 5 or more and 40 or less.

The present inventors first investigated starch as a texture improver for meat or seafood processed foods. However, simply using starch to improve the texture of meat or seafood may result in insufficient texture, for example, sliminess. The present inventors investigated various materials as texture improvers for meat or seafood processed foods, and focused on vegetable protein, completing the present invention. The texture improver can improve the texture of meat or seafood processed foods. In this specification, "texture" refers to the slimy feeling of the food surface felt when meat or seafood processed foods are held with hands or chopsticks or other cutlery, or when eaten, and the moist feeling felt when meat or seafood processed foods are eaten. Without a slimy feeling, the food will not be difficult to hold when packed into a container, and will taste delicious when eaten. Furthermore, if the food is moist, it will not be dry when eaten and will taste delicious.

[Plant protein]
This study has revealed that vegetable proteins, when their cold water swelling degree is in the range of 5 or more and 40 or less, have the function of improving the texture of processed meat or seafood foods.
When the cold water swelling degree of a vegetable protein is within a specified range, at least one of the following effects can be achieved: the vegetable protein can adhere uniformly to meat or seafood when it comes into contact with the meat or seafood and absorbs surface moisture; the vegetable protein can control water release during cooking of the meat or seafood and improve yield; and the vegetable protein can adjust the hardness of processed meat or seafood foods, thereby improving the texture.

1) Cold Water Swelling Degree The cold water swelling degree of the vegetable protein is from 5 to 40, preferably from 6 to 38, more preferably from 7 to 36, even more preferably from 8 to 34, particularly preferably from 9 to 32, and most preferably from 10 to 30. In this specification, the "cold water swelling degree" is a value measured by the method described later, and more specifically, it can be measured by the method described in the Examples.

2) Protein Content The protein content of the vegetable protein is preferably 65% by mass or more, more preferably 66% by mass or more, still more preferably 67% by mass or more. Further, the protein content of the vegetable protein may be 100% by mass, preferably 97% by mass or less, more preferably 94% by mass or less, still more preferably 91% by mass or less. It is preferable that the protein content of the vegetable protein is within the above range, since, for example, an appropriate film can be formed on the surface of heated livestock meat or seafood. In this specification, "protein content" refers to crude protein content, which is defined in the Food Labeling Act ("Food Labeling Standards" (Eating Table No. 139 dated March 30, 2015)). It can be determined using a combustion method (modified Dumas method, protein conversion factor 6.25) and a calculated value on a wet basis (mass of vegetable protein sample including water).

3) Water absorption rate The water absorption rate of the vegetable protein is preferably 300% or more and 3000% or less, more preferably 400% or more and 2750% or less, and even more preferably 500% or more and 2500% or less, based on the total amount of the vegetable protein. , particularly preferably 600% or more and 2300% or less, most preferably 700% or more and 2200% or less, and still more preferably 700% or more and 2000% or less.
When the water absorption rate of the vegetable protein is within the above range, it is possible to moderately absorb water contained in meat or seafood, thereby suppressing the slimy feeling on the surface of the meat or seafood processed food, and , it is possible to impart a moist feeling to meat or seafood processed foods without making them dry. In addition, in this specification, "water absorption rate" is a value measured by the method mentioned later, and can be measured in detail by the method described in Examples.

4) Amount of Soluble Fraction The amount of soluble fraction of the vegetable protein is preferably 10% or more and 80% or less, more preferably 15% or more and 70% or less, still more preferably 20% or more and 60% or less, particularly preferably 20% or more. It is 55% or less. It is preferable that the amount of the soluble fraction is within the above range, since, for example, an appropriate film can be formed on the surface of heated livestock meat or seafood. In addition, in this specification, "amount of soluble fraction" is a value measured by the method mentioned later, and can be measured in more detail by the method described in Examples.

<Measurement method of water absorption rate, cold water swelling degree and soluble fraction amount>
In this specification, water absorption, degree of cold water swelling, and amount of soluble fraction can be measured as follows.
(1) Using a moisture meter, the sample is heated and dried at 130° C. to measure its moisture content, and the amount of dry substance is calculated from the obtained moisture value.
(2) Disperse 1 g of sample (A = 1) in 50 mL of 25°C water in terms of dry substance amount, leave it at room temperature (25°C) for 30 minutes, centrifuge at 3000 rpm for 10 minutes, and precipitate. Divided into layer and supernatant layer.
(3) Remove the supernatant layer, measure the mass of the precipitate layer, and define this as B(g).
(4) Let C (g) be the mass when the precipitate layer is dried (105°C, constant weight).
(5) Calculate the water absorption rate (%) by (BA)/A×100.
(6) Let B/C be the cold water swelling degree.
(7) Let (AC)/A×100 be the amount of soluble fraction (%).

The vegetable protein is not particularly limited as long as it has a degree of cold water swelling of 5 or more and 40 or less, but vegetable proteins derived from beans are preferred. Among these, soybean protein, pea protein, and combinations thereof are preferred. By using a vegetable protein derived from legumes as the vegetable protein, it is possible to suppress the slimy feeling on the surface of the meat or seafood processed food, and the meat or seafood processed food does not feel dry when eaten. , it can give a moist feeling and taste delicious.
In addition, examples of soybean protein include defatted soybean flour, full-fat soybean flour, concentrated soybean protein, isolated soybean protein, and the like. Among these, concentrated soy protein and isolated soy protein are preferred, and isolated soy protein is more preferred, since they have a high protein content. Isolated soy protein is contained in the fraction extracted with water from defatted soybeans. On the other hand, concentrated soy protein is contained in the fraction extracted with hydrous alcohol or acidic water. Because of these differences in properties, it is thought that the cold water swelling degree of isolated soybean protein is higher, and in this respect, it is suitably used as the texture improver of the present invention.

The vegetable protein used as the texture improver of the present invention refers to a dried product in a state in which excess water has been removed by drying treatment. The water content of the vegetable protein is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, based on the total amount of the vegetable protein.

The vegetable proteins may be used alone or in combination of two or more.

The content of the vegetable protein is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, and 80% by mass or more, based on the total mass of the texture improver. It is more preferably 90% by mass or more and 100% by mass or less, particularly preferably 95% by mass or more and 100% by mass or less. Further, the content of the vegetable protein may be 100% by mass based on the total mass of the texture improver. When the content of the vegetable protein is 50% by mass or more, the vegetable protein adheres to meat or seafood at a high concentration, forming a layer of the vegetable protein and forming a part of the membrane or This is preferable from the viewpoint that the entire layer is less likely to peel off and the effects of the present invention can be obtained more favorably. In addition, when two or more types of vegetable proteins are included, it is preferable that the total value falls within the above range.

[Other proteins]
In one embodiment of the present invention, the composition may further contain other proteins other than those described above, provided that the effects of the present invention are not impaired. In this specification, the term "other proteins" refers to proteins other than the above-mentioned vegetable proteins, and more specifically, refers to vegetable proteins having a cold water swelling degree outside the range of 5 to 40, or proteins other than vegetable proteins.

Other proteins are not particularly limited as long as they can be used in foods and drinks, and various proteins can be used. Specifically, animal proteins (for example, whole milk powder, skim milk powder, casein, whey protein, whole milk protein, collagen, eggs, etc.), vegetable proteins other than the above-mentioned vegetable proteins (for example, wheat protein, rice protein, etc.) etc.), algal proteins (eg, Chlorella, Euglena, etc.), and their decomposition products (eg, peptides, etc.).

The content of the other protein is preferably 40% by mass or less, for example, 10 to 30% by mass, based on the total mass of the texture modifier. When two or more types of other proteins are contained, it is preferable that the total amount is within the above range.

[seasoning]
The texture improver may further contain a seasoning. Examples of seasonings include, but are not limited to, sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts, and the like. These seasonings may be used alone or in combination of two or more.

[Additive]
The texture improver may further contain additives. Examples of additives include, but are not limited to, starch, emulsifiers, pH adjusters, antioxidants, preservatives, colorants, fragrances, dietary fibers, thickeners, swelling agents, and the like. These additives may be used alone or in combination of two or more.

[Properties of texture improver]
The shape of the texture modifier is not particularly limited, but it is preferably in the form of a powder.

The moisture content in the texture modifier is preferably 25% by mass or less, more preferably 15% by mass or less, relative to the total mass of the texture modifier, and may be, for example, 10% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, or 0.5% by mass or less.

[Uses of texture improvers]
As described below, when used in processed meat or seafood foods, the texture improver can improve the texture of the processed meat or seafood foods.

In one embodiment, the texture modifier of the present invention is used in at least a part of the outermost layer of a processed meat or seafood food. For example, the texture modifier of the present invention is used to coat the meat or seafood, so that it adheres to at least one region of the meat or seafood surface. Since the surface of a processed meat or seafood food has a relatively large effect on the texture, i.e., on the slimy feel and moist feel, by adhering the texture modifier to the outermost layer of the processed meat or seafood food, the texture improving effect of the texture modifier can be more effectively exerted.

The texture modifier can be produced by a known method. For example, the vegetable protein may be used as the texture modifier as it is, or the vegetable protein may be mixed with other proteins, seasonings, additives, etc. to produce the texture modifier. In this case, the mixing order, mixing conditions (temperature, pressure, stirring conditions), etc. are not particularly limited and can be set appropriately.

<Method for producing meat or seafood processed foods>
According to one aspect of the present invention, a method for producing processed meat or seafood food is provided. The manufacturing method includes a step (1) of mixing the above-mentioned texture improver with meat or seafood, and a step (2) of cooking the meat or seafood mixed with the texture improver. . The production method includes, before step (1), a pickling step (salting step) in which meat or seafood is soaked in a seasoning solution, and a step (3) of freezing the processed meat or seafood food obtained in step (2). ), may further include a step (4) of reheating the frozen food obtained in step (3).

[Pickling process (salting process)]
The pickling process (salting process) is a process of soaking meat or seafood in a seasoning liquid (pickling liquid) before step (1). By soaking in a seasoning liquid (pickle liquid), the taste, flavor, juiciness, etc. of processed meat or seafood foods can be adjusted. At this time, the above-mentioned "pickling" includes "immersion", "coating", "tumbling", puncturing the meat or seafood with a needle using a pickle injector, etc., and injecting pickling liquid from the tip of the needle. Includes injection. Through the pickling process (salting process), at least a portion of the seasoning liquid (pickling liquid) is permeated or mixed into the meat or seafood.

(meat or seafood)
There are no particular restrictions on meat or seafood.

Examples of the livestock meat include chicken meat, pork, beef, mutton, horse meat, and the like.

Examples of seafood include tuna, cod, bonito, salmon, shrimp, crab, squid, octopus, and scallops.

These meats or seafood may be used alone or in combination of two or more. The livestock meat or seafood preferably includes livestock meat, more preferably at least one selected from the group consisting of chicken, pork, and beef, and still more preferably chicken.

There are no particular limitations on the shape of the meat or seafood, and it may be fillets, minced meat, paste, etc., but fillets are preferred.

(Seasoning (pickling liquid))
The seasoning liquid (pickling liquid) is not particularly limited, and the composition varies depending on the desired taste, flavor, juiciness, etc. In one embodiment, the pickling liquid contains edible oil and fat, a seasoning, a solvent, and the like.

The edible oils and fats are not particularly limited, but include vegetable oils and fats such as rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, linseed oil, perilla oil, and shiso oil; edible meat oils and fats such as beef tallow, lard, chicken oil, and milk fat; and fish oil. These edible oils and fats may be used alone or in combination of two or more.

Seasonings include, but are not limited to, sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts, etc. These seasonings may be used alone or in combination of two or more.

Examples of the solvent include, but are not particularly limited to, water and ethanol. Among these, the solvent is preferably water.

The amount of pickling liquid used is preferably 10% by mass or more and 300% by mass or less, more preferably 12% by mass or more and 100% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, and particularly preferably 15% by mass or more and 30% by mass or less, based on the total mass of the meat or seafood.

(pickled)
The pickling method is not particularly limited, and the meat or seafood may be immersed in pickling liquid, the pickling liquid may be applied to the meat or seafood, or the pickling liquid may be kneaded into the meat or seafood. Alternatively, the pickle liquid may be injected into the meat or seafood through a needle using a pickle injector or the like.

During soaking, the material may be left to stand, or a physical impact may be applied using a device such as a tumbler. There are no particular limitations on the soaking conditions, and pressure may be applied, reduced pressure may be applied, or a combination of pressure and reduced pressure may be applied. The temperature may also be changed as appropriate.

[Step (1)]
Step (1) is a step of mixing the texture modifier with meat or seafood. Here, "mixing" means imprinting the texture modifier on the surface of meat or seafood to attach the texture modifier to at least a part of the surface of the meat or seafood. Here, the "attachment" means a state in which the texture modifier on the surface of the meat or seafood is bound by absorbing moisture from the surface of the meat or seafood to an extent that it does not easily fall off due to vibration or the like. For example, a state in which the texture modifier is coated on at least one region of the surface of the meat or seafood corresponds to "attachment". On the other hand, for example, when the texture modifier is a powder, a state in which dry powder that can easily fall off due to vibration or the like remains on the surface of the meat or seafood after step (1) does not correspond to "attachment" as used here. For this reason, for example, simply sprinkling the powder on the meat or seafood does not fall under the "mixing" of step (1).

(texture improver)
As the texture improver, those mentioned above are used.

The amount of texture modifier used is preferably 0.05% to 3% by mass, more preferably 0.2% to 2% by mass, and even more preferably 0.5% to 1% by mass, based on the total mass of the meat or seafood. Using an amount of texture modifier of 0.05% by mass or more is preferred from the viewpoint of obtaining a food product with a moist texture and no slimy surface. On the other hand, using an amount of texture modifier of 3% by mass or less is preferred from the viewpoint of good workability when applying the texture modifier to the meat or seafood. Note that if the meat or seafood is marinated in a seasoning liquid, the "total mass of the meat or seafood" does not include the mass of the seasoning liquid.

(meat or seafood)
As the livestock meat or seafood, the aforementioned livestock meat or seafood, or livestock meat or seafood marinated in a seasoning liquid is used.

(mixture)
The method of mixing the texture modifier with meat or seafood is not particularly limited, but includes a method of contacting the texture modifier with meat or seafood and applying a physical impact. In this specification, "physical impact" means a physical action artificially applied for mixing. Therefore, physical actions caused by the act of sprinkling powder on meat or seafood to bring it into contact with the meat or seafood, or the act of brushing off excess of the sprinkled powder, do not fall under the category of "physical impact".

The method of applying physical impact is not particularly limited as long as the texture improver can be attached to at least a portion of the surface of the meat or seafood. The method of applying physical impact may be, for example, manual mixing or a method using a mixer. At this time, the mixer used is not particularly limited, and any known mixer can be used. In addition, when performing the mixing in step (1) following the pickling step, the device used for applying physical impact in the pickling step (for example, a tumbler) may be used as it is as a mixer. The mixing conditions are not particularly limited, and may be pressurized, reduced pressure, or a combination of pressurized and reduced pressure. Further, the temperature may be changed as appropriate.

[Step (2)]
Step (2) is a step of cooking the meat or seafood mixed with the texture improver.

(Meat or seafood mixed with texture improvers)
The meat or seafood mixed with the texture modifier has the texture modifier adhered to at least a part of its surface. In addition, if a pickling step is carried out before step (1), at least a part of the seasoning liquid (pickle liquid) has permeated or been mixed into the meat or seafood.

In one embodiment, the meat or seafood mixed with the texture improver preferably has the texture improver attached to at least a portion of the outermost layer. That is, step (2) preferably includes cooking the meat or seafood to which the texture improving agent is attached to at least a portion of the outermost layer. By heating and cooking the meat or seafood with the texture improver attached to the outermost layer, the texture improving effect of the texture improver can be more effectively exhibited. In addition, when coating the surface of meat or seafood with a texture improver attached to the surface using flour, potato starch, eggs, bread crumbs, etc., the texture improver may be located inside the batter. Therefore, the texture improver may not be attached to the outermost layer.

(Cooking)
The cooking method may be appropriately selected and is not particularly limited, but is preferably frying, stir-frying, steaming, boiling, or stewing, more preferably stir-frying, steaming, boiling, or stewing, and even more preferably stir-frying. These cooking methods may be used alone or in combination of two or more.

The heating cooking device may be appropriately selected and includes, but is not particularly limited to, a frying pan, a pot, a steamer, a microwave oven, a toaster oven, a steam convection oven, and the like. These cooking devices may be used alone or in combination of two or more.

The cooking temperature may be appropriately selected and is not particularly limited, but is preferably 65°C or higher and 300°C or lower, more preferably 80°C or higher and 280°C or lower.

[Step (3)]
Step (3) is a step of freezing the processed meat or seafood food obtained in step (2). By performing step (3), the processed meat or seafood food can be made into a frozen food.

(frozen)
The freezing method is not particularly limited and can be carried out by a known method, for example, an air blast method, a brine method, a contact method, a liquefied gas freezing method, or a combination thereof.

[Step (4)]
Step (4) is a step of reheating and cooking the frozen food obtained in step (3).

The method of reheating cooking is not particularly limited, but the method and equipment described in the heating cooking described in step (2) can be used. These reheating cooking methods may be used alone or in combination of two or more.

In a preferred embodiment, the texture improving agent of the present invention does not gel even after being frozen and thawed, so that a suitable texture can be maintained even when a frozen food is reheated and cooked.

<Method for improving texture>
According to one aspect of the present invention, a method for improving food texture is provided. The texture improving method includes a step (1) of mixing the above-mentioned texture improving agent with meat or seafood, a step (2) of cooking the meat or seafood mixed with the texture improving agent, including. At this time, the texture improvement method includes a step of soaking meat or seafood in a seasoning liquid before step (1), a pickling step (salting step), and a step of freezing the processed meat or seafood food obtained in step (2). (3) The method may further include a step (4) of reheating the frozen food obtained in step (3). These steps can be performed by the methods described above.

The texture improvement method described above can improve the texture of processed livestock meat or seafood foods.

<Meat or seafood processed foods>
According to one embodiment of the present invention, a processed meat or seafood food is provided. The processed meat or seafood food contains the texture improver described above. The processed meat or seafood food has an improved texture. Specifically, the surface is less slimy and has an excellent moist feel. According to a preferred embodiment, the processed meat or seafood food may further have at least one of the effects of improving taste, flavor, and juiciness.

Note that at least a portion of the texture improver is attached to the surface of the processed meat or seafood food. Furthermore, at least a portion of the texture improver may be present inside the processed meat or seafood food.

In one embodiment, the meat or seafood processed food preferably has a texture modifier attached to at least a portion of the outermost layer. By attaching the texture modifier to the outermost layer of the meat or seafood processed food, the texture improving effect can be more effectively achieved. Although there are no particular limitations on such meat or seafood processed food, meat or seafood processed food that does not have a coating is preferable, and examples of such meat or seafood processed food include grilled chicken, steak, yakiniku, yakitori, roast beef, roast chicken, hamburger, sauteed pork, ham, bacon, grilled shellfish, grilled fish, grilled crab, grilled shrimp, and sauteed white fish. In addition, from the viewpoint of the ease of mixing with the texture modifier, single products that undergo injection or tumbling, such as grilled chicken and roast pork, are preferable.

The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these.

[Measuring method]
(Water absorption rate, cold water swelling rate and soluble fraction)
The water absorption rate, cold water swelling degree and soluble fraction amount of the vegetable protein and other proteins were measured by the following methods.
(1) The sample was heated and dried at 130° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model MX50) to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value.
(2) 1 g of sample (A=1) was weighed into a 50 mL Falcon tube in terms of the amount of dry matter, and water at 25°C was added to the tube up to 50 mL while stirring with a vortex mixer (Scientific Industries, Jenny 2 SI-0286). The contents were inverted and mixed 5 times to disperse the precipitated sample, and then stirred for 10 seconds with a vortex mixer (Scientific Industries, Jenny 2 SI-0286). After leaving the mixture at room temperature (25°C) for 30 minutes, it was centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi tabletop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC x 2S adapter) to separate the precipitate layer and the supernatant layer.
(3) The supernatant layer was removed with a pipette, and the mass of the precipitate layer was measured and designated as B (g).
(4) The mass of the precipitate layer when it was dried (105° C., constant weight) was defined as C (g).
(5) The water absorption rate (%) was calculated by (B−A)/A×100.
(6) B/C was defined as the cold water swelling degree.
(7) The amount of the soluble fraction (%) was calculated as (A−C)/A×100.

(Protein Content)
The protein content of the vegetable protein was measured by the following method.
The following measurements were carried out using a total nitrogen measuring device: SUMIGRAPH NC-TRINITY (Sumika Chemical Analysis Center).
(1) It was confirmed using the flowmeter that the He flow rates were 80±5 ml/min for VENT1 and 40±5 ml/min for VENT2.
(2) Two sheets of pre-baked quartz filter paper were placed in each alumina boat.
(3) The standard reagents and samples were sampled in the filter paper boat prepared in (2) and set on the sample table. The samples were commercially available protein products and used as they were without being subjected to heat drying treatment.
(4) After a blank measurement, a measurement was performed. It was confirmed that the base area was in the range of 100 to 300.
(5) The protein content was calculated by multiplying the percentage (%) of total nitrogen in the sample obtained by the combustion method (modified Dumas method) specified in the Food Labeling Act (Food Labeling Standards (No. 139, dated March 30, 2015)) by the specified protein conversion factor (6.25).

[Example 1]
(Tumbling process)
Skinless chicken breast meat (70 to 90 g) was prepared as meat. A pickling liquid having the composition shown in Table 1 below was also prepared.

Add 20% by mass of pickling liquid to the chicken breast meat, and mix for 60 minutes at 5°C by forward and reverse rotation using a tumbler (manufactured by VAKONA, model: ESK-60). By doing this, the pickling liquid was tumbled onto the chicken breast.

(Mixing process)
To the tumbled chicken breast meat, 0.5% by mass of isolated soy protein 1 (New Fuji Pro SEH, manufactured by Fuji Oil Co., Ltd.) was added to the weight of the chicken breast meat, and the mixture was separated into chicken breast meat by hand mixing. Soybean protein 1 (texture improver) was mixed.

(Cooking process)
Chicken breast mixed with isolated soybean protein 1 was cooked on a hot plate heated to 250°C for 1 minute on the front side and then 1 minute on the back side.

Next, the cooked chicken breast was further cooked at 85° C. for 25 minutes using a steam convection oven to obtain grilled chicken.

(Freezing process)
The grilled chicken was frozen at -18°C to obtain frozen grilled chicken.

(Thawing process)
Six days after freezing, the frozen grilled chicken was thawed at 4°C to obtain a thawed grilled chicken.

[Examples 2 to 5, Comparative Examples 1 to 3, Reference Examples 1 to 4]
Thawed grilled chicken was obtained in the same manner as in Example 1, except that in the mixing step, the following proteins or starches were used instead of isolated soy protein 1.

Example 2: Soy Protein Isolate 2 (New Fujipro HP, Fuji Oil Co., Ltd.)
Example 3: Soy Protein Isolate 3 (Fujipro, Fuji Oil Co., Ltd.)
Example 4: Concentrated soy protein (Wilcon SS, Nippon Shinyaku Co., Ltd.)
Example 5: Pea Protein (Pea Protein, sold by Nichichu Shokai Co., Ltd.)
Comparative Example 1: Rice protein (Rice Protein Ultrafine, manufactured by Koyo Shokai Co., Ltd.)
Comparative Example 2: Wheat gluten (A-GluG, manufactured by Glico Nutrition Foods Co., Ltd.)
Comparative Example 3: Powdered egg white (dried egg white W type, manufactured by Kewpie Egg Corporation)
Reference Example 1: Waxy cornstarch (waxy cornstarch Y, manufactured by J-Oil Mills, Inc.)
Reference Example 2: Tapioca Starch (Tapioca Native Starch, manufactured by SIAM STARCH (1966) CO., LTD.)
Reference Example 3: Rice starch (Fine Snow, Joetsu Starch Co., Ltd.)
Reference Example 4: Wheat starch (WS-525, Chiba Flour Milling Co., Ltd.)

The cold water swelling degree, water absorption rate, soluble fraction amount and protein content of the protein or starch used in each example are shown in Table 2.

[evaluation]
Various evaluations were conducted for Examples 1 to 5, Comparative Examples 1 to 3, and Reference Examples 1 to 4.

(feeling slimy)
After the frozen grilled chicken was thawed by standing in a refrigerator at 4° C. for 24 hours, three evaluators touched the surface of the grilled chicken with their hands and evaluated it according to the following criteria. The average value of the evaluation results of three evaluators was calculated. The results obtained are shown in Table 3 below. Regarding the slimy feeling, when the above-mentioned average value was 3.0 or more, it was judged as passing.

5: Not at all slippery 4: Almost no slippery 3: Slightly slippery 2: Slimy 1: Very slippery

(Moisturizing feeling)
The frozen grilled chicken was left to thaw in a 4°C refrigerator for 24 hours, and then tasted by three evaluators and rated according to the following criteria. The average of the evaluation results by the three evaluators was calculated. The results are shown in Table 3 below. The moistness was evaluated as passing when the average value was 3.0 or more.

5: Very moist 4: Moist 3: Slightly dry 2: Dry 1: Very dry

From the results in Table 3, it can be seen that Examples 1 to 5 were free from sliminess and had good texture. On the other hand, when the degree of cold water swelling of the vegetable protein did not satisfy the predetermined range, although sliminess was suppressed, a moist feeling was not obtained (Comparative Examples 1 to 3). Furthermore, when starch was used in place of vegetable protein, although a moist feeling was obtained, it was slimy (Reference Examples 1 to 4).

Claims (17)

A texture improver for use in processed meat or seafood foods, comprising:
At least one vegetable protein is included,
The cold water swelling degree of the vegetable protein is 5 or more and 40 or less.
Texture improver. The texture improver according to claim 1, wherein the protein content of the vegetable protein is 65% by mass or more. The texture improving agent according to claim 1, wherein the water absorption rate of the vegetable protein is 300% or more and 3000% or less. The texture improver according to claim 1, wherein the vegetable protein is a vegetable protein derived from beans. The texture improver according to claim 1, wherein the vegetable protein derived from beans is selected from the group consisting of soy protein, pea protein, and combinations thereof. The texture improver according to claim 1, wherein the vegetable protein content is 50% by mass or more and 100% by mass or less based on the total mass of the texture improver. The texture improver according to claim 1, which is used in at least a portion of the outermost surface layer of the processed meat or seafood food. A method for producing processed meat or seafood foods, comprising the steps of:
A step (1) of mixing the texture improver according to any one of claims 1 to 7 with meat or seafood;
A step (2) of cooking the meat or seafood mixed with the texture improver;
A method for producing processed meat or seafood foods, comprising: The method for producing processed meat or seafood foods according to claim 8, further comprising a marinating step of marinating the meat or seafood in a seasoning liquid prior to step (1). The method for producing a processed meat or seafood food according to claim 8, wherein the amount of the texture improver used is 0.05% by mass or more and 3% by mass or less based on the total mass of the livestock meat or seafood. The method for producing a processed meat or seafood food according to claim 8, wherein the step (2) includes cooking the meat or seafood to which the texture improving agent is attached to at least a portion of the outermost layer. . A step (1) of mixing the texture improving agent according to any one of claims 1 to 7 with livestock meat or seafood;
(2) cooking the meat or seafood mixed with the texture improver;
A method for improving the texture of processed meat or seafood foods, including: 13. The method for improving the texture of a processed meat or seafood food according to claim 12, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1). The method for improving the texture of processed meat or seafood foods according to claim 12, wherein the amount of the texture improver used is 0.05% by mass or more and 3% by mass or less based on the total mass of the meat or seafood. The method for improving the texture of processed meat or seafood foods according to claim 12, wherein step (2) includes cooking the meat or seafood having the texture improver attached to at least a portion of the outermost layer. A processed meat or seafood food product containing the texture improver according to any one of claims 1 to 7. 17. The processed meat or seafood food according to claim 16, wherein the texture improver is adhered to at least a portion of the outermost surface layer.