JP3235013B2 - Starch for meat processing pickles and processed meat products using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a starch for pickles used in processed meat products such as ham, bacon, grilled pork, pork cutlet, fried chicken, and grilled chicken.

The pickle in the present invention may be any method such as an injection method of injecting a pickle liquid into meat, a cover method of dipping meat in a pickle liquid (wet salt immersion method), or a combination method, as long as it can enter the meat. Includes a broadly defined seasoning liquid that can be put into meat.

[0003]

2. Description of the Related Art Conventionally, beef ham and sausage, grilled pork,
In the production of fish and meat processing products such as fish sausage,
For the purpose of stabilizing the quality, improving the quality, and improving the yield, it is widely used to add animal proteins, vegetable proteins, starch and the like. In particular, starch is often used in press products such as pressed ham and sausage using minced meat with a cutter or the like. For example, a method of adding etherified starch to meat and meat products (Japanese Patent Publication No. 45-31347), a method of adding cross-linked etherified starch and cross-linked esterified starch to press ham (Japanese Patent Publication No. 51-20577), esterification A method of adding starch to fish and animal meat paste products (JP-A-58-158157), a method of adding cross-linked etherified and cross-linked esterified starch to sausage (JP-A-59-21335), Method for adding to meat paste (JP-A-59-21336)
Is known. Also, a method using a fat-and-oil modified starch in order to improve the viscoelasticity and aging resistance of the meat-kneaded product (JP-B-45-32898, JP-B-56-192).
No. 0, JP-B-56-46387, JP-B-56
No. 35425) is also known.

On the other hand, processed meat products such as ham, bacon, grilled pork, pork cutlet, fried chicken, yakitori, and other processed meat products obtained by processing block-shaped meat include phosphate, seasoning liquid, animal and plant protein. It is manufactured by a cover method in which block-shaped meat is immersed in a pickle liquid made of a material or the like, or a pickle liquid injector method in which the pickle liquid is injected into the block-shaped meat.

[0005]

When preparing such a pickle liquid, the animal and plant protein material becomes lump and is hardly dispersed in the liquid, and furthermore contains air bubbles. Therefore, a defoaming step must be taken in order to obtain a uniform pickle liquid, which is one of the causes of a decrease in production efficiency. In addition, protein material forms a hard gel, but does not have a juicy feeling different from meat, it has a rough texture.In addition, protein material has a different flavor from processed meat products, so it reduces taste. There were drawbacks.

[0006] On the other hand, starch is a raw material for processed fish and meat products which is excellent in that no color or odor is observed. However, mere β-starch alone does not dissolve in water, and immediately disperses when dispersed in water, so that workability is difficult and it is difficult to use it for a pickle liquid. In addition, sugars such as starch syrup, which is a decomposition product of starch, are widely used in pickle liquids, but their water retention capacity is not enough and they have a sweet taste, so the amount used is limited, so that water separation from meat quality is suppressed. I can't do it, and I can't change the texture without juiciness. In view of such circumstances, the present inventors previously filed a patent application for a meat processing pickle liquid composition containing a processed starch and a paste (Japanese Patent Application No. 7-271721). However, even if the pickle liquid composition is used, the workability is improved, but the juicy feeling is still not sufficiently satisfactory.

[0007] The object of the present invention is to replace animal proteins, vegetable proteins, mere starch and starch-degrading saccharides which are generally used as pickle liquids in processing block-shaped meat, and have these drawbacks. It is an object of the present invention to provide a starch for meat processing pickles that improves the texture and water separation and gives a juicy texture to the product.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, a cold water-soluble starch which has been limitedly decomposed to an extent capable of being dyed with iodine in a pickle, and In addition, the present inventors have found that the above-mentioned problems can be solved by blending β-starch and starch coated with oil and fat, and completed the present invention. That is, the present invention is 90 to the β-starch with cold water soluble starch, which is limited proteolysis to an extent that may be iodine stained 10 to 80% of a crystalline structure
It is a starch for meat processing pickles characterized by containing 20% .

In the present invention, the cold-water-soluble starch limited to a degree that can be stained with iodine is a low-molecular-weight starch having a glucose sugar chain longer than it can form a complex with iodine and develop color, and Means starch without structure. The method for reducing the molecular weight may be any of heat, acid, oxidation, and amylase methods for cleaving a glucosyl bond as conventionally known, and it is sufficient that a low-molecular-weight glucose sugar chain is not generated. Glucose sugar chains that do not develop color with iodine have a weak water retention effect, lack the juicy feeling of meat, and show sweetness and impair the taste of meat. The method of solubilizing cold water may be any method that breaks the crystalline structure of starch as conventionally known, and for example, jet cooker treatment, drum dryer treatment, extruder treatment and the like are used.

The combined use of cold water soluble starch, which has been degraded to such an extent that it can be dyed with iodine and β-starch, can synergistically change the texture and improve the workability since β-starch hardly precipitates. You. As the β-starch used in combination, any of those generally commercially available can be used. For example, potato starch, wheat starch, tapioca starch,
Sweet potato starch, corn starch, high amylose corn starch, waxy con starch, rice starch and the like. Among these β-starches, those having an amygraph having a swelling degree of 2.0 or more and 5.0 or less and having an absolute dryness of 6% and salt of 3.5% and having an gelatinization start temperature of 60 ° C or more and 77 ° C or less. Is preferred. As such β-starch, in addition to untreated (unmodified) starch, a modified starch obtained by esterification, etherification, cross-linking, or a combination of these methods may be used. Esterified starch is an esterifying agent such as acetic anhydride, vinyl acetate, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride, orthophosphate, polyphosphate, metaphosphate, etc. The starch is treated with an etherifying agent such as ethylene oxide propylene oxide and monochloroacetic acid, and the cross-linked starch is obtained by reacting the starch with a cross-linking agent such as epichlorohydrin, phosphorus oxychloride, adipic acid, and acrolein in accordance with a conventional method. The degree of starch processing for the degree of swelling and the gelatinization start temperature of the β-starch used in the present invention to fall within the preferred ranges described above depends on the type of untreated (unmodified) starch used, the degree of swelling,
And the gelatinization start temperature. For example, when corn starch or wheat starch having a low degree of swelling and a high gelatinization start temperature is used as a raw material, in order to obtain a predetermined degree of swelling or a gelatinization start temperature, the degree of swelling is higher than that of corn starch or wheat starch. A higher processing degree is required than when tapioca starch having a low starting temperature is used as a raw material.

In the present invention, the degree of swelling and the temperature at which gelatinization starts are measured according to the following methods. Swelling degree: 0.1 g of a starch sample with a known water content was absolutely weighed as an absolute dry amount, placed in a 15 ml polypropylene centrifuge tube with a 0.1 cc scale, and zinc chloride 10%, ammonium chloride 25%, and distilled water 65. % Of the electrolyte solution, and heated in a water bath at 80 ° C. for 5 minutes. Immediately immersed in running water for 2 minutes, cooled, and centrifuged with a 32.4 cm diameter centrifuge at 2800 rpm for 15 minutes.
After centrifugation for minutes, the volume of the precipitated starch granules (sedimentation volume) was taken as the degree of swelling. Gelatinization start temperature: 6 parts of a starch sample with a known moisture content was precisely weighed as an absolute dry amount, 3.5 parts of sodium chloride and 9 parts of distilled water.
About 450 g (6%) of 0.5 part, a total of 100 parts of the suspension, is subjected to gelatinization start temperature analysis with Amylograf (manufactured by Philadelphia). The analysis conditions were as follows: temperature rise: 25 ° C. → 92.5 ° C., temperature rise rate: 1.5 ° C./M, stirring speed: 75 rpm, paper feed sheet: 10 mm / M.

[0012] The starch for meat processing pickles according to the present invention comprises:
The mechanism of action that gives meat a juicy feeling is not clear, but is presumed as follows. In other words, cold-water-soluble starch molecules with a certain molecular weight (sized to be dyed with iodine), which have a certain molecular weight and are contained in meat, have better water-retaining ability than low-molecular sugars, so water molecules are retained in meat. I do. Therefore, a juicy feeling is obtained. Further, when β-starch coexists, in the three-dimensional structure of the meat protein formed during meat processing, the starch particles are appropriately swollen without being dissolved by heat treatment to reinforce the three-dimensional structure of the meat protein. It is thought that by retaining free water, the three-dimensional structure is firmed and the meat is given a juicy feeling synergistically with the soluble starch molecules.

Further, the present invention is characterized in that cold water-soluble starch and / or β-starch having a crystal structure, which are limited to a degree capable of being dyed with iodine, are coated with 0.01 to 15% by weight of fat or oil. . The fats and oils used for coating in the present invention are mainly for food and are not soluble in water, and may contain a fat-soluble emulsifier or an antioxidant. In addition, the degree of coating of the surface of the starch particles with the fat or oil is determined by a change in the powder characteristics of the starch particles. That is, fats and oils are added to the starch and mixed by stirring, so that the powder properties of the starch may be changed. For example, the angle of repose measured by a powder tester (manufactured by Hosokawa Micron) increases due to coating with oils and fats. The amount of added fat is 0.01 to 15% by weight based on the pickle starch.
Is preferred. Further, when β-starch is used in combination, 0.05 to 5% by weight based on β-starch is more preferable. When the content is less than 0.05% by weight, the surface of the β-starch particles is not sufficiently coated, and the powder characteristics do not change. If it is more than 5% by weight, the starch is lost as a powder. By coating the surface of the starch particles with a fat or oil, not only the precipitability of the β-starch can be changed to improve the workability but also the paste-like texture of the gelatinized starch can be suppressed.

In the present invention, the type and amount of the starch may be appropriately determined in consideration of the viscosity of the pickle liquid to be prepared. For example, in the case of a pickle liquid used in the pickle injector method, the viscosity of the pickle liquid is 20 to 200 cp.
s, preferably 30 to 100 cps, the type and amount of starch may be appropriately determined. If the viscosity of the pickle liquid is less than 20 cps, it is difficult to maintain a stable dispersion of the starch, and if it exceeds 200 cps, it is difficult to inject the raw material meat, and it is also difficult to uniformly add the pickle liquid to the meat. . In the case of the pickle liquid used for the cover method, there is no particular limitation as long as the viscosity is 20 cps or more.

In order to produce a processed meat product using the pickle starch of the present invention, a pickle liquid containing animal and plant proteins, gums, salts, seasonings, etc. in addition to the starch of the present invention in accordance with a conventional method is injected by an injector. After injecting into block-shaped meat such as pork, beef, poultry, etc., it is sufficient to fill the casing, dry and smoke to obtain processed meat products such as roast ham, press ham, bacon, baked pork and the like. Also, processed meat products may be manufactured by a wet salting method (cover method) in which a normal pickle solution containing the starch of the present invention is penetrated into meat.

[0016]

EXAMPLES The present invention will be further described below with reference to experimental examples and examples, but the present invention is not limited to the examples.

Reference Example 1 Preparation method of cold-water-soluble starch (samples Nos. 5 to 7) and comparative products (samples Nos. 1 to 4) according to the present invention.

Reference Example 1-1: Sample N shown in Table 1 below
As o.1, a raw waxy corn starch manufactured by Honen Corporation was obtained.

[0019]

[Table 1]

Reference Example 1-2: Preparation of acid-treated starch. Concentration 3
A 3% (W / W: anhydrous equivalent) cornstarch suspension water solution (slurry) was kept at 30 ° C. Concentrated hydrochloric acid was added to the slurry and stirring was continued for 2 hours. Next, the pH of the slurry was adjusted to 6 with an aqueous sodium hydroxide solution. This slurry was filtered, washed with water, dried, and sample No. 2 shown in Table 1 below.
(Acid-treated starch) was obtained.

Reference Example 1-3: Preparation of powdered candy. 33% concentration
An aqueous suspension (slurry) of waxy corn starch (W / W: anhydrous) was kept at 50 ° C. P of this slurry
After adjusting H to 6, Klystase P manufactured by Daiwa Kasei Co., Ltd.
A (amylase) was added and stirring was continued for 2 hours. Thereafter, the mixture was passed through a jet cooker and liquefied simultaneously with gelatinization. Kristase PA was further added to the liquefied liquid, and the mixture was allowed to stand until the starch iodine reaction disappeared. Thereafter, the enzyme was deactivated through an onlator, passed through a filter press and an activated carbon column, and powdered by spray drying to obtain Sample No. 3 (candy powder) shown in Table 1 below.

Reference Example 1-4: Preparation of powdered candy. 33% concentration
A cornstarch suspension water solution (slurry) of (W / W: anhydrous) was kept at 30 ° C. Concentrated hydrochloric acid was added to the slurry and stirring was continued for 2 hours. Next, the mixture was passed through a jet cooker and liquefied simultaneously with gelatinization. Hydrochloric acid was further added to the liquefied liquid until the starch iodine reaction disappeared, and then neutralized with sodium hydroxide. The mixture was passed through a filter press and an activated carbon column and pulverized by spray drying to obtain Sample No. 4 (candy powder) shown in Table 1 below.

Reference Example 1-5: Preparation of starch treated with cold water-soluble enzyme. A waxy corn starch suspension aqueous solution (slurry) having a concentration of 33% (W / W: anhydrous equivalent) was kept at 50 ° C. After adjusting the pH of this slurry to 6, Klystase PA (amylase) manufactured by Daiwa Kasei Co., Ltd. was added, and stirring was continued for 2 hours. Thereafter, the mixture was passed through a jet cooker and liquefied simultaneously with gelatinization. Thereafter, the enzyme was inactivated by passing through an onlator, passed through a filter press and an activated carbon column, and powdered by spray drying to obtain Sample No. 5 (cold water-soluble enzyme-treated starch) shown in Table 1 below.

Reference Example 1-6: Preparation of cold-water-soluble acid-treated starch. A corn starch suspension water solution (slurry) having a concentration of 33% (W / W: anhydrous equivalent) was kept at 30 ° C. Concentrated hydrochloric acid (36%) was added to the slurry and stirring was continued for 2 hours. Next, the pH of the slurry was adjusted to 6 with an aqueous sodium hydroxide solution. This slurry is passed through an onlator and the starch β
Destroy the structure and dry it with a drum dryer.
The sample No. 6 (cold water-soluble acid-treated starch) shown in FIG.

Reference Example 1-7: Preparation of cold water soluble heat-treated starch. Wheat starch was passed through a twin-screw extruder at a moisture of 35% and heat-treated at an internal temperature of 135 ° C. to lower the molecular weight of the starch molecules and destroy the β structure of the starch granules at the same time. Sample No. 7 shown in Table 1 below (Cold water soluble heat treated starch) was obtained.

Experimental Example 1 Chicken breast cover pickle and fried chicken test. Approximately 20 pieces (4 kg) of chicken breast of about 200g per sheet
Tumbler with 2 liters of pickle liquid (made by Daido Sangyo)
And tumbled for 2 hours under reduced pressure. The meat weight after tumbling was divided by the front weight to obtain the yield (%) after covering. Approximately 1 kg of the meat was cut into 30 to 40 g / piece and sprinkled with flour and raised with vegetable oil at 160 to 170 ° C for 5 minutes. The weight after frying was divided by the weight before frying to obtain a cooking yield (%). The product yield was obtained by multiplying both yields. These fried chickens were tasted by five panelists for juicy feeling and flavor, and the fried chickens not subjected to the cover pickling treatment in 7 stages (-1 to 5) were evaluated as control (0). The table shows their average. The larger the value, the more juicy it is and the more preferred. Table 2 shows the results. It can be seen that Sample Nos. 5 to 7 have slightly better yields and are also preferred in tasting evaluation. The composition of the pickle solution was 2% white sugar, 2% salt, 1.4% polymerized phosphate, and 0.1% salt.
5% sodium glutamate, 8% Sample Nos. 1 to 1 listed in Table 1
7, soy protein or powdered egg white, the rest is ice water.

[0027]

[Table 2]

Reference Example 2: A starch mixture of Sample No. 7 and Sample No. 1 (Sample Nos. 17 to 1) in the mixing ratio shown in Table 1.
9) was prepared.

Experimental Example 2 Chicken breast cover pickle and fried chicken test: Prototype fried chicken was evaluated in the same manner as in Experimental Example 1 except that the mixture of the pickle liquid was changed. In addition, 2% white sugar, 2%
8% of the starch mixture of Reference Example 2 was added to a pickle solution of salt, 1.4% polymerized phosphate, and 0.5% sodium glutamate. The results are shown in Table 3.

[0030]

[Table 3]

Reference Example 3 Preparation of processed β-starch, their degree of swelling and gelatinization start temperature: Table 1 shows the degree of swelling and gelatinization start temperature of unprocessed β-starch (sample No. 1) and processed β-starch (samples No. 8 to 16). Indicated. These modified β starches were prepared as follows.

Reference Example 3-1: Preparation of crosslinked starch. Bone dry matter 33
While stirring the 3% slurry, 3% sodium hydroxide solution was added and p
H is added at 10 to 12 by adding 0.1% of phosphorus oxychloride to starch,
After reacting at 33 ° C. for 1 hour, the mixture was neutralized with dilute hydrochloric acid, washed with water and dried to obtain crosslinked starches of Samples Nos. 8 to 10 shown below.

Reference Example 3-2: Preparation of acetylated starch. 33% of the absolute dry matter slurry was adjusted to pH 9 with 3% sodium hydroxide solution,
While stirring at 5 ° C., the pH is maintained during the reaction with a pH controller. After adding vinyl acetate monomer to starch at 4% and reacting for 1 hour, the mixture was neutralized with dilute hydrochloric acid, washed with water and dried to obtain an acetylated starch of sample No. 12 shown below.

Reference Example 3-3: Preparation of cross-linked acetylated starch. After adding phosphorus oxychloride and reacting for 1 hour as in Reference Example 3-1, the pH was lowered to 9 with dilute hydrochloric acid. Thereafter, in the same manner as in Reference Example 3-2, a phosphate-crosslinked acetylated starch of Sample No. 11 was obtained.

Reference Example 3-4: Preparation of succinic esterified starch. Absolute dry matter 40% slurry with 3% sodium hydroxide solution to pH
8.4, while stirring at 40 ° C., succinic anhydride (5% with respect to starch) was gradually added, reacted for 30 minutes, neutralized with dilute hydrochloric acid, washed with water and dried, and the sample NO. Thus, 13 succinate starches were obtained.

Reference Example 3-5: Preparation of etherified starch. A 40% slurry of absolutely dry matter is prepared so that sodium sulfate is 30% based on starch and sodium hydroxide is also 2%, and 10% propylene oxide is added and reacted at 40 ° C. for 24 hours.
Neutralized with diluted hydrochloric acid, washed with water and dried, sample No. 1 shown below
4 to 15 etherified starches were obtained.

Reference Example 3-6: Preparation of oxidized acetylated starch. The absolute dry matter 40% slurry is adjusted to a temperature of 40 ° C. and a pH of 8 to 11, sodium hypochlorite is added to absolute dry matter 0.08% (effective chlorine conversion), and an oxidation reaction is performed for about 4 hours. After adjusting the pH to 6.5 with a sodium hydroxide solution, the mixture is washed with water and dried. This was adjusted to a 33% absolute dry matter slurry, and oxidized acetylated starch of sample No. 16 was obtained in the same manner as in Reference Example 3-2.

Experimental Example 3 Chicken breast cover pickle and fried chicken test. Prototype fried chicken was evaluated in the same manner as in Experimental Example 1 except that the composition of the pickle liquid was changed. The pickle liquid composition is 2
% Sucrose, 2% salt, 1.4% polymerized phosphate, 0.5%
Sodium glutamate, 8% starch mixture, remaining ice water. The composition of the starch mixture is as follows: sample No. 5 in Table 1 is 25%, sample No. 6 is 25%, and the remaining 50% are sample Nos. 1 and 8-16. The results are shown in Table 4.

[0039]

[Table 4]

Reference Example 4 Preparation of fat coated starch.
The oil-coated starch shown in Table 1 was prepared as follows.

Reference Example 4-1. Sample No. in which the surface of the powder particles was coated with 1% of palm oil dissolved in the starch mixture used in Test No. 16 of Reference Example 3, which was stirred at a high speed with a super mixer (manufactured by Kawata), was used. .20
Was prepared.

Reference Example 4-2. Β-starch with the surface of the starch particles coated with a 0.5% amount of palm oil dissolved in the cross-linked tapioca starch of sample No. 9 being stirred at high speed with a super mixer (manufactured by Kawata) (sample no. A) was prepared. Sample N in 50% of this fat coated beta starch
Sample No. 21 was prepared by mixing 25% of O.5 and 25% of Sample No.6.

Reference Example 4-3. 5% by weight of rapeseed oil was added to the cold-water-soluble acid-treated starch of Sample No. 6 which was stirred at a high speed by a super mixer (manufactured by Kawata) to prepare Sample No. 22 in which the surface of the powder particles was coated. .

Experimental Example 4 Chicken breast cover pickle and fried chicken test. Prototype fried chicken was evaluated in the same manner as in Experimental Example 1 except that the composition of the pickle liquid was changed. The pickle liquid composition is 2
% Sucrose, 2% salt, 1.4% polymerized phosphate, 0.5%
Sodium glutamate, 8% starch, remaining ice water. Table 5 shows the results.

[0045]

[Table 5]

Embodiment 1 Ham. The following pickle liquid 700g / 1k with the injector (Tonichi Supa Mini Injector TN-SP18), which is obtained by disassembling the pork boned loin into 1kg
It was injected so that it became g meat. After treatment with a tumbler (manufactured by Hanagisakusho), the mixture was left at low temperature overnight. After being packed in a fibrous casing by a stuffer, it was dried and smoked in a smoke house. Furthermore, the sample was heated in a water bath at 75 ° C. for 2 hours, cooled, and evaluated. Evaluation items are the following three points Product yield (product / raw raw meat: expressed in percent) Pumped water (ham cut into a diameter of 20 mm, sliced into a thickness of 3 mm, sandwiched between filter papers, and pressed from both sides. Reduction in weight of ham) Was determined as the extruded moisture%.) Tasting test (evaluated by a 5-point method with 5 panelists and the average score was shown. The larger the value, the better.) The addition of starch was used as a control. In addition, the pickle liquid formulation was as follows. Inventive starch 7.
3%, salt 3.4%, sodium glutamic acid 0.5%, sugar 2.
0%, dried egg white 4.0%, casein Na 1.0%, xanthan gum 0.1%, spice 0.4%, nitrite 0.05%,
Adjusted to 0.8% polymerized phosphate and 100% with ice water.

Starch of the present invention: 10% of cold water-soluble enzyme-treated starch (sample No. 5), cold-water-soluble acid-treated starch (sample N)
o.6) 20%, β-starch (sample No. 9) 70%.

Starch of the present invention: 10% of cold water-soluble enzyme-treated starch (sample No. 5), cold water-soluble acid-treated starch (sample N)
o.6) 20% oil and fat coating β-starch (Sample No. A) 70
% And the results are shown in Table 6. The use of the starch of the present invention yields better yields and lowers the extruded moisture. Also, it can be seen that the ham of the present invention is preferred.

[0049]

[Table 6]

Embodiment 2 FIG. Pork cutlet Pork boned loin meat is disintegrated into 1 kg, and a pickle solution obtained by adding a starch (,) of the present invention to a 0.8% saline solution to a concentration of 6% with an injector (Tonichi Supper Mini Injector TN-SP18). Injection was performed so as to obtain 500 g / 1 kg meat. After treatment with a tumbler (manufactured by Hanagisakusho), the mixture was left at low temperature overnight. The pieces were cut to a thickness of 1 cm, beaten with flour, attached with eggs and bread crumbs, and fried in soybean oil at 170 ° C. for 6 minutes. The yield (product meat / raw meat: expressed in percent) was calculated, and the tasting was evaluated (average score was evaluated by a five-paneler using the five-point method. The larger the value, the more preferable the juicy feeling). As a control, the starch of the present invention was not added.

Starch of the present invention: formulated cold-water-soluble enzyme-treated starch (Sample No. 5) 70%, β-starch (Sample No. 8) 30%.

Starch of the present invention: formulated cold-water-soluble enzyme-treated starch (sample No. 5) 70%, β-starch (sample No. 14) 30
% And the results are shown in Table 7. It can be seen that the yield is better when the starch of the present invention is used, and the pork cutlet of the present invention has a juicy feeling and is preferred.

[0053]

[Table 7]

Embodiment 3 FIG. Fried chicken. 1.6 liters of a pickle solution was placed in a tumbler (manufactured by Daido Sangyo) in 4 kg of chicken breast cut into pieces of about 50 g, and tumbled for 2 hours under reduced pressure. Sprinkle starch on these breasts 160-170 ° C
Vegetable oil for 5 minutes. About these fried chickens,
Frozen at 20 ° C. Later, after the microwave was thawed, the taste test was evaluated by 10 panelists. As a control, the starch of the present invention was not added. The composition of the pickle solution is 2% white sugar, 2%
Salt, 1.4% polymerized phosphate, 0.5% sodium glutamate, 2% rapeseed oil, 0.01% lecithin, 8% starch of the present invention (), the rest being ice water.

Starch of the present invention: formulated cold water soluble heat-treated starch (sample No. 7) 10%, β-starch (sample No. 11) 90%,
The results are shown in Table 8. It turns out that the product of the present invention is preferred.

[0056]

[Table 8]

[0057]

According to the present invention, when a starch composed of a cold water-soluble starch which has been decomposed to the extent that it can be dyed with iodine and a β-starch having a crystal structure is used for meat processing pickles, a product having a juicy texture can be obtained.

Claims (5)

(57) [Claims] 1. A cold-water-soluble starch which has been degraded to such an extent that it can be dyed with iodine is 10-80 % and has a crystal structure of β.
A starch for meat processing pickles, comprising 90 to 20 % of starch. 2. The gelatinization onset temperature of a Brabender amygraph having a β-starch having a crystal structure having a swelling degree of 2.0 or more and 5.0 or less and a bone-dry matter content of 6% and a salt content of 3.5% is measured. The starch for meat processing pickles according to claim 1, wherein the gelatinization start temperature is 60 ° C or more and 77 ° C or less. 3. The method according to claim 1, wherein the cold-water-soluble starch and / or β-starch having a crystal structure, which are degraded to such an extent that they can be dyed with iodine, are coated with 0.01 to 15% by weight of fat or oil. 2. The starch for meat processing pickles according to 2. 4. A starch for meat processing pickles according to claim 3, wherein the β-starch having a crystal structure is coated with at least 0.05 to 5% by weight of fats and oils. 5. A processed meat product produced using the pickle according to claim 1, 2, 3, or 4.