JP4555178B2 - Meat processing product improver, method for modifying meat processed product using the improver, and meat processed product - Google Patents

Description

  The present invention is excellent in meat processing, yield and flavor after cooking, and texture, and further after cooking and after reheating such as microwave heating after storage in a frozen or chilled state. The present invention relates to an improving agent for processed meat products that can be provided at low cost without impairing good flavor and texture, a method for modifying processed meat products using the improving agent, and processed meat products.

  Beef, pork, chicken and other meats, fish and other seafood meats, and processed foods that use them are soft while having the texture of meat, such as fiber texture and chewing response. It is preferred that it is succulent and has the original flavor of meat.

  In recent years, the supply of raw materials due to the BSE problem, the chicken influenza problem, etc. has spread, and cheap and stable quality raw material meat is becoming difficult to obtain.

  Under such circumstances, meat obtained from obsolete livestock, cross-breed livestock, dairy cattle, and frozen seafood imported from overseas are inexpensive, but after cooking, the yield is low, and the succulentness of pas It is difficult to eat deliciously because there are problems such as being scarce, hard and difficult to bite, and a unique smell. When manufacturing a processed product using such raw material meat, various improvement methods have been devised so far.

  For example, the following Patent Documents 1, 2, 3, 4, 5, and 6 disclose meat production methods, modifiers, modification methods, and the like using starch and starch hydrolysates. However, meat or processed meat products obtained by these techniques, when cooked, become a weak, uniform texture that is inherent to the meat, and is soft and juicy with the original texture of meat. A sufficient texture cannot be obtained.

  Moreover, in the following patent document 7, the composition containing fats and oils, ester of monoglyceride and polycarboxylic acid, and / or diglyceride, and ester of polycarboxylic acid is added to meat. However, with this technique, it is necessary to add a large amount of the above-described composition in order to fully obtain the effect, which may impair the original flavor of meat, and a stable and sufficient effect is obtained. There was no current situation.

  In the following Patent Documents 8, 9, 10, and 11, a plurality of organic acids or salts thereof are added to meat in combination, or added to meat in combination with other ingredients. However, in these techniques, it is difficult to obtain a stable effect, and a defect peculiar to an organic acid or a salt thereof may be exhibited in meat or a processed product thereof. Therefore, a satisfactory effect is not obtained. It was the current situation.

Moreover, in the following patent document 12, in order to suppress protein denaturation when freezing and freeze-drying fish meat and / or livestock meat, a carbohydrate mainly composed of maltotetraose and / or a reduced product thereof is used as a raw material meat. , A saccharide mainly composed of maltotriose and / or a reduced product thereof, or a saccharide mainly composed of cyclodextrin and an oligosaccharide having a polymerization degree of 3 to 10 is added. However, it cannot be said that a stable effect is obtained, and there is room for improvement.
JP-A-9-308461 Japanese Patent Laid-Open No. 10-99051 JP-A-11-266835 Japanese Patent No. 3180148 JP-A-9-308462 JP 2000-157218 A JP-A-7-313105 JP-A-6-343423 JP 2003-304836 A Japanese Unexamined Patent Publication No. 2000-79 JP 11-133 A Japanese Patent Publication No. 7-75515

  As described above, various studies have been conducted on meat processing methods so far, but satisfactory results have not been obtained.

  Therefore, the present invention is excellent in the processing of meat, the yield and flavor after cooking, and the texture, and after cooking, after being frozen and stored in a chilled state, reheating such as microwave heating An object of the present invention is to provide an improved agent for processed meat products that can be provided at a low cost without losing good flavor and texture even afterwards, an improved method for processed meat products using the improved agent, and processed meat products. .

  As a result of intensive studies to achieve the above object, the present inventors have demonstrated that each of the oligosaccharides and starchy raw materials are added to the raw meat at the same time, thereby effectively exerting their respective functions. It has been found that new effects can be obtained that cannot be obtained when a sugar or starchy raw material is added alone.

  That is, the improving agent for processed meat products of the present invention is characterized by containing (A) an oligosaccharide and (B) a starchy raw material.

  By adding oligosaccharides and starchy raw materials to meat, each of them effectively demonstrates their functions, has excellent yield and texture after cooking, and is also stored in a frozen or chilled state after cooking. After passing through, it can be set as the processed meat product which does not impair favorable flavor and food texture by reheating, such as microwave heating.

Also, meat processed products for improving agent of the present invention is characterized with a soluble salt of (C) an organic acid, and (D) an alkali agent, a further including Mukoto and (E) high molecular polysaccharides. Thereby, the effect obtained when the oligosaccharide and starch are used in combination can be more effectively brought out.

Then, (A) component, the main component at least one selected maltooligosaccharides two Geroorigo sugar or al. It is more preferable that the maltooligosaccharide having a polymerization degree of 3 to 7 is a main component sugar.

  The component (B) is preferably a starch derivative processed by one or more processing methods selected from an acid treatment, an esterification treatment, an etherification treatment, a crosslinking treatment, an oil and fat processing treatment, and a wet heat treatment.

Component (C), milk acid and citric acid, malic acid, and one or more selected or co Haq acid et al.

Component (D) is sodium carbonate, sodium hydrogen carbonate, sodium pin pyrophosphate, with one or more selected ports Yi Lin acid sodium or al.

Component (E), key Santangamu, and co over emission fiber, one or more selected from carrageenan.

  And in the improving agent for processed meat products of this invention, (A) component and (B) component in solid content whole quantity of the improved meat processing product component are (A) component: (B) component = 1 by mass ratio. : It is preferable that it is 9-9: 1.

  Moreover, when the solid content total amount of the (A) component and the (B) component of the improver for processed meat products is 100 parts by mass, the content of the (C) component is 1 to 50 parts by mass of the (D) component. The content is preferably 1 to 40 parts by mass, and the content of the component (E) is preferably 0.5 to 30 parts by mass.

  The method for modifying processed meat products of the present invention is characterized in that the above-mentioned improving agent is added to meat, and 0.05 parts by mass of component (A) and 10 parts by mass of component (B) with respect to 100 parts by mass of meat. It is preferable to add 0.05-10 mass parts.

  Furthermore, it is preferable to add 0.01-3 mass parts of (C) component with respect to 100 mass parts of meat, It is preferable to add 0.005-3 mass parts of (D) component, (E) component is It is preferable to add 0.005-3 mass parts.

  The processed meat product of the present invention is a processed meat product obtained by the above modification method.

The improving agent for processed meat products of the present invention comprises: (A) at least one selected from malto-oligosaccharides and nigerooligosaccharides as oligosaccharides; (B) starchy raw materials ; and (C) lactic acid, citric acid as soluble salts of organic acids. One or more selected from acids, malic acid, and succinic acid, and (D) one or more selected from sodium carbonate, sodium bicarbonate, sodium pyrophosphate, and sodium polyphosphate as an alkaline agent , (E) one or more selected from xanthan gum, corn fiber, and carrageenan as the polymer polysaccharide , and by adding the improver to meat as a raw material, Due to the synergistic effect, it is excellent in yield, flavor and texture after cooking, and even after reheating such as microwave heating after cooking and storage in frozen or chilled state It is possible to provide a good that there is no compromising the flavor and texture of meat processed products.

And further, by using a modifier comprising originating酵調seasonings, and better texture, it is possible to provide a meat processed product having a flavor.

  The improver for processed meat products according to the present invention includes an oligosaccharide and a starch raw material.

  The meats that can be used in the present invention include beef, pork, lamb, goat, horse meat, rabbit meat, venison and other livestock meat, chicken, duck meat, goose meat, turkey meat and other poultry meat, , Squid, octopus, crab, seafood such as shrimp, etc., and is a generic term for meats that have not been treated such as heating, including frozen meat, chilled meat, and fresh meat. Moreover, it does not specifically limit about the site | part to be used. Furthermore, the shape of the meat to be used may be a relatively large meat block, ground meat using a chopper or the like, or cutting using a food cutter or the like.

The oligosaccharide used in the meat processing improving agent of the present invention, a Ma Rutoorigo sugar and / or nigerooligosaccharides. Those having malto-oligosaccharide as the main sugar are preferred. As the maltooligosaccharide, a maltooligosaccharide having a polymerization degree of 2 to 10 is more preferable, and a maltooligosaccharide having a polymerization degree of 3 to 7 and selected from maltotriose, maltotetraose, maltopentaose, maltohexaose and maltohectorose. Is most preferred. Furthermore, the above oligosaccharides may be used alone or as a mixture of oligosaccharides having different degrees of polymerization.

  In the present invention, the oligosaccharide may be syrup-like or dried in a powder form by a known method such as spray drying. In the case of syrup-like oligosaccharide, the total solid content has a concentration of 50% or more. It is preferable.

  The starchy raw material used in the meat processing improver of the present invention is not particularly limited, for example, corn starch, waxy corn starch, high amylose corn starch, tapioca starch, potato starch, wheat starch, glutinous rice starch, glutinous rice starch, sago starch, A commercially available product such as sweet potato starch can be preferably used.

  The starchy raw material may be an unprocessed product, but is preferably a processed product that has been chemically or / and physically treated.

  Examples of processing methods for starch raw materials include acid treatment, esterification treatment, etherification treatment, cross-linking treatment, fat and oil processing, wet heat treatment and the like, and these processing methods are selected by combining one or more kinds. May be used.

  As the acid treatment agent used for the acid treatment, for example, one or more selected from sodium hypochlorite, hydrogen peroxide and the like are preferably used.

  As the crosslinking agent used for the crosslinking treatment, for example, one or more selected from phosphorus oxychloride, polyphosphate, metaphosphate, adipic acid, acrolein, epichlorohydrin and the like are preferably used.

  As the esterifying agent used for the esterification treatment, for example, one or more selected from acetic anhydride, vinyl acetate, maleic anhydride, succinic anhydride, 1-octenyl succinic acid, orthophosphoric acid, polyphosphoric acid, metaphosphoric acid and the like are preferably used. It is done.

  As the etherifying agent used for the etherification treatment, for example, alkylene oxides such as ethylene oxide and propylene oxide, monochloroacetic acid and the like are preferably used.

  Oil processing is a processing method in which edible oils and their analogs and the like are added to starch, mixed until uniform, then dried if necessary, and further heat-treated.

  The wet heat treatment means heat treatment in the presence of insufficient moisture to gelatinize the starch. For example, as shown in JP-A-4-130102, both a decompression line and a pressurized steam line are used. After placing the starch in a container that can seal both the internal and external pressures, and reducing the pressure, heat the starch by introducing steam, or repeat this operation to heat the starch for a specified time, and then cool it. The method is preferably employed.

  The content of the oligosaccharide and the starch raw material contained in the meat processing improver is preferably oligosaccharide: starch raw material = 1: 9 to 9: 1 by mass ratio, more preferably 3: 7. ~ 7: 3.

  Furthermore, the addition amount of the oligosaccharide to the processed meat product is preferably 0.05 to 10 parts by mass, more preferably 0.1 to 6 parts by mass with respect to 100 parts by mass of the raw meat. If the addition amount is less than 0.05 parts by mass, the effect expected in the present invention cannot be sufficiently obtained. If the addition amount is more than 10 parts by mass, the amount of oligosaccharide efflux during cooking of processed meat products Is unfavorable because of an increase in the amount of.

  Furthermore, the addition amount of the starchy raw material to the processed meat product is preferably 0.05 to 10 parts by mass, more preferably 0.1 to 6 parts by mass with respect to 100 parts by mass of the raw meat. If the added amount is less than 0.05 parts by mass, effects such as softening meat and improving yield are hardly obtained, and if it is more than 10 parts by mass, the juiciness and softness of processed meat products will be reduced. Therefore, it is not preferable.

  The oligosaccharide can be extracted from the raw meat as described above to bring about its effect. However, the processed meat product is baked and shrunk during cooking, and a part of the mixed oligosaccharide, or Since most of the spilled out, sufficient effects could not be obtained.

  In addition, it is possible to improve the yield by suppressing the outflow of gravy during cooking by mixing the starchy raw material with raw material meat, but the texture is uniform especially in processed meat products However, there is a drawback that the chewing response is weak and the juiciness tends to be poor, and the original texture of the meat is diminished.

  However, by blending the oligosaccharide and the starchy raw material at the same time, it is possible to impart a soft and juicy texture with the original fiber feeling while suppressing the outflow of meat juice during cooking.

The meat processing improver of the present invention further contains a soluble salt of an organic acid, an alkali agent, and a water-soluble polymeric polysaccharide in addition to the oligosaccharide and the starchy raw material . Thus, the texture of meat such processed products, it is possible to more preferably the flavor and effectively improved. Moreover, it is preferable that a fermented seasoning is included.

The soluble salts of organic acids which can be used in meat processing improving agent of the present invention, milk acid, citric acid, malic acid, is one or more selected from among salts of co Haku acid.

  And, when the total solid content of the oligosaccharide and starchy raw material in the meat processing improver is 100 parts by mass, the content of the soluble salt of the organic acid is preferably 1 to 50 parts by mass, more Preferably it is 2-25 mass parts.

  Furthermore, the addition amount of the organic acid soluble salt to the processed meat product is preferably 0.01 to 3 parts by mass, more preferably 0.1 to 2 parts by mass with respect to 100 parts by mass of the raw meat. . When the addition amount is less than 0.01 parts by mass, the effect of the organic acid salt can hardly be obtained, and when the addition amount is more than 5 parts by mass, the flavor unique to organic acids appears in processed meat products, Undesirable effects will occur.

The alkali agent can be used in meat processing improving agent of the present invention, sodium carbonate, sodium hydrogen carbonate, sodium pin pyrophosphate, sodium Po Yi Lin acid.

In the present invention, Ru used by selecting one or more of the above alkali agents, it is also possible to use formulated alkali agents are city sales.

  When the total solid content of the oligosaccharide and starch raw material in the meat processing improver is 100 parts by mass, the content of the alkaline agent is preferably 1 to 40 parts by mass, more preferably 2 ˜25 parts by mass.

  Furthermore, the addition amount of the alkaline agent to the processed meat product is preferably 0.005 to 3 parts by mass, more preferably 0.01 to 2 parts by mass with respect to 100 parts by mass of the raw meat. If the content of the alkali agent is less than 0.005 parts by mass, the effect of the alkali agent can hardly be obtained, and if it is more than 3 parts by mass, the disadvantages of the alkali agent such as the flavor unique to the alkali agent used are meats. Since it will appear in a processed product, it is not preferable.

The polymer polysaccharides used in the meat processing improving agent of the present invention, mosquitoes Raginan, key Santangamu, selected and used one or more of the co-chromatography emission fiber.

  And when the total solid content of the oligosaccharide and starch raw material in the meat processing improver is 100 parts by mass, the content of the high molecular polysaccharide is preferably 0.5 to 30 parts by mass, More preferably, it is 1.5-15 mass parts.

  Furthermore, the addition amount of the polymer polysaccharide to the processed meat product is preferably 0.005 to 3 parts by mass, more preferably 0.01 to 1 part by mass with respect to 100 parts by mass of the raw meat. If the content of the polymer polysaccharide is less than 0.005 parts by mass, the effect of the polymer polysaccharide can hardly be obtained, and if it is more than 3 parts by mass, the juiciness will be weakened and the texture will be adversely affected. End up.

  In addition, fermented seasonings such as soy sauce, miso, vinegar, mirin and sake type fermented seasoning, wine type fermented seasoning, livestock meat extracts such as beef extract, pork extract, chicken extract, bonito extract, scallop extract , Seafood extracts such as salmon extract and kelp extract, various seasonings such as single chemical seasonings such as sodium glutamate and sodium inosinate, salt, vegetable protein, animal protein, and hydrolyzed products thereof, Coloring agents, spices and the like may be further used.

  The improver for processed meat products of the present invention is not particularly limited as a product form as long as it contains the above-mentioned raw materials essential for oligosaccharides and starchy raw materials. Alternatively, there are those formulated into mixed liquids, powders and liquids separately formulated according to the properties of each raw material, and those divided into several according to applications and usage methods.

Next, a method for modifying processed meat products according to the present invention will be described.
The method for modifying processed meat products according to the present invention is a processing method in which the improving agent for processed meat products is added to raw or unheated raw meat.

  There is no particular limitation on the method of adding to the raw meat, the above improving agent is used as a pickle liquid, this is a method of injection, tumbling and cutting, the above improving agent is directly added to the raw meat, and this is cut with a silent cutter or the like. Examples thereof include a method, a method of kneading the improver and raw meats, but are not limited thereto.

  In the method for modifying processed meat products according to the present invention, the raw materials may not be prepared and used as an improving agent, and each raw material of the improving agent may be added to meat as a raw material. The preferable addition amount of each raw material of the improving agent is as described above.

  The processed meat product obtained by the above modification method is excellent in flavor and texture, such as steak, yakiniku, yakitori, kaku boiled, grilled pork, ham, bacon, roast beef, cutlet, grilled ginger, Minced meat and fine blocks such as fried chicken, processed and cooked using relatively large chunks of meat, sausages, hamburger, hamburger patties, nuggets, meatballs, meatballs, croquettes, Chinese bun ingredients, etc. It can also be applied to materials obtained by kneading together with other materials and materials processed by cutting. It can also be used for ingredients for stewed food such as stew, curry, boiled Chikuzen, and meat potato, and ingredients for stir-fried foods such as stir-fried meat and vegetables, Happo vegetables and tinjaoulose. It can also be used for processed products using fishery products such as sea bream, hampen, chikuwa, and fish sausage, and processed products such as fried fish and sauteed fish. In addition, as processed meat products, there are those that are cooked after adding the above-mentioned improver in the state before cooking, those that are not cooked, those that are half-cooked, and those that are circulated by chilled or frozen However, it is not particularly limited to these.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

<Test Example 1>
The pickle liquids of Production Examples 1 to 8 were prepared using the raw materials and blending amounts shown in Table 1. The pickle solution was homogenized by adding each component shown in Table 1 to cold water to make a mixed solution, and then applying pressure at 70 bar with a high-pressure homogenizer. In addition, the compounding quantity of each raw material shown in Table 1 is represented by the mass%.

  In addition, as a seasoning, sodium sugar and glutamate are used as oligosaccharides, and maltotriose is a main component sugar and contains 60% or more in terms of solid content, an oligosaccharide syrup having a solid content of 70% (hereinafter referred to as oligosaccharide A and ) As a starchy raw material, tapioca starch (hereinafter referred to as starch A) treated with acetic acid ester, as a soluble salt of organic acid, 50% sodium lactate aqueous solution, sodium carbonate as alkaline agent, polymer Xanthan gum was used as the polysaccharide.

  Moreover, what thawed | compressed the commercially available frozen beef block in the refrigerator was used as raw material meat.

  20 parts by mass of the pickle liquids of Production Examples 1 to 8 were injected into 100 parts by mass of raw meat, and then frozen and stored. Then, this meat chunk was thawed in the refrigerator.

The thawed meat chunk was sliced to a thickness of 1 cm to make a steak meat material, and the weight of each piece was measured. The sliced meat was baked with a hot plate heated to about 200 ° C. until the center temperature reached 80 ° C., to prepare steak. The weight of this steak was measured, and the firing yield was calculated by the following method.
“Baking Yield” = Meat weight after baking ÷ Raw meat weight before baking × 100

In addition, the steak meat immediately after baking was sampled, and "softness", "juiciness", "meat fiber feeling", and "flavor" were subjected to a sensory test by 10 skilled panelists, "5 points"; , “4 points”; Slightly good, “3 points”; Normal, “2 points”; Slightly bad, “1 point”; Furthermore, the deliciousness of the steak meat including the above four items was comprehensively evaluated, and this was designated as “total evaluation”. The result of evaluation is the average of the scores of each panel, and the results are shown in Table 2.

  In Comparative Example 1, the raw meat was not subjected to the injection treatment, and was sliced and baked as it was and evaluated. The processed meat product of Comparative Example 1 was hard, lacking a juicy feeling, and had a strong beef-specific odor, resulting in a low overall evaluation. The processed meat product of Comparative Example 2 was not preferable although the baking yield, softness, juiciness, and flavor were improved as compared with Comparative Example 1 by adding oligosaccharides. In addition, the processed meat product of Comparative Example 3 was a combination of sugar and starchy raw material, but although the baking yield was high, unnatural sweetness was strongly felt in the steak. In the processed meat product of Comparative Example 4, although the softness was improved by adding the starchy raw material, other items were not sufficient, and the overall evaluation was also low. The processed meat product of Comparative Example 5 was effective in improving the flavor by adding a soluble salt of an organic acid, but no significant effect was observed in other items.

  On the other hand, the processed meat product of Example 1 in which oligosaccharides and starchy raw materials are added to the raw meat is improved in all of the softness, juiciness, and fiber feeling, and the flavor of the beef is improved, which is preferable. As a result. The processed meat product of Example 2 was improved in both softness and juiciness as compared with Example 1, the fiber feeling was preferable, and the overall evaluation was high. Furthermore, the processed meat products of Examples 3 to 4 containing one or more of a soluble salt of an organic acid, an alkaline agent, and a high molecular weight polysaccharide have a better texture, flavor, and baking yield. Almost no odor was felt, and the flavor became delicious and delicious as a steak. Among them, the processed meat product of Example 4 containing all of the soluble salts of organic acids, alkali agents, and high molecular polysaccharides was particularly excellent in evaluation, and although it had a tight texture, it was soft and juicy. In addition, the fiber feeling and flavor of the meat were all favorable evaluations.

<Test Example 2>
Pickle liquids of Production Examples 9 to 12 were prepared using the raw materials and blending amounts shown in Table 3. The pickle solution was made into a mixed solution by adding each component shown in Table 3 to cold water, and then homogenized by pressurizing at 70 bar with a high-pressure homogenizer. In addition, the compounding quantity of each raw material shown in Table 3 is represented by the mass%.

  In addition, as a seasoning, salt and sodium glutamate are used as oligosaccharides, maltohexaose and maltoheptaose are main component sugars, and contain 40% or more in terms of solid content, and an oligosaccharide syrup having a solid content of 70% ( Hereinafter, oligosaccharide B) is used as a starch raw material, phosphoric acid-crosslinked corn starch (hereinafter referred to as starch B) is used as a soluble salt of an organic acid, sodium succinate is used as an alkaline agent, and sodium polyphosphate is used. Xanthan gum was used as the polymer polysaccharide.

Moreover, what thawed commercially available frozen pork in a refrigerator was used as raw material meat.

  After injecting 30 parts by mass of the pickle liquids of Production Examples 9 to 12 into 100 parts by mass of the raw meat, the meat was frozen and stored. Then, this meat chunk was thawed in the refrigerator.

  The thawed meat chunk was sliced to a thickness of 1 cm to obtain meat for tonkatsu. Add 100 parts by mass of cold water to 100 parts by mass of the oil and fat processed corn starch, add 30 parts by mass of batter slurry to 100 parts by mass of meat for tonkatsu, and uniformly apply to the meat surface. The bread crumbs were uniformly sprinkled and oiled at about 180 ° C. to prepare tonkatsu.

  The freshly-cut fried tonkatsu was tasted, and "softness", "juiciness", "texture of meat", and "flavor" were subjected to sensory inspections by 10 skilled panelists. "5 points"; Evaluation was made in five stages: “4 points”; somewhat good, “3 points”; normal, “2 points”; somewhat bad, “1 point”; Furthermore, the deliciousness of the steak meat including the above four items was comprehensively evaluated, and this was designated as “total evaluation”. The result of evaluation is the average of the scores of each panel, and the results are shown in Table 4.

  The processed meat product of Comparative Example 6 is prepared by using the untreated raw material meat that has not been injected with the pickle liquid and preparing tonkatsu by the method described above. Although the flesh was hard and there was a feeling of fiber, since the hardness was superior, the fiber feeling was not evaluated well. Moreover, since there was no succulent feeling and the texture was crisp, the overall evaluation was significantly lower. Although the processed meat product of Comparative Example 7 did not contain oligosaccharides, the softness felt strongly, but the evaluation of juiciness, fiber feeling and flavor was low, and the overall evaluation was also low.

  On the other hand, the processed meat product of Example 5 in which oligosaccharides, starchy raw materials and high molecular weight polysaccharides were added to the raw meat was significantly improved in softness and juiciness, and the meat processing of Example 6 in which an organic acid salt was further added. The product has an increased flavor and umami, and has no odor, and Example 7 to which a soluble salt of an organic acid and an alkaline agent are added is excellent in softness and juiciness, and a fiber feeling and flavor are preferable. As preferred.

<Test Example 3>
Pickle liquids of Production Examples 13 to 17 were prepared using the raw materials and blending amounts shown in Table 5. The pickle solution was homogenized by adding each component shown in Table 5 to cold water to make a mixed solution, and then pressurizing with a high-pressure homogenizer at 70 bar. In addition, the compounding quantity of each raw material shown in Table 5 is represented by the mass%.

  In addition, salt and sodium glutamate as seasonings, and oligosaccharide syrup (hereinafter referred to as Oligosaccharide C) containing 70% or more of solids in terms of solid content, with nigerooligosaccharide being the main component sugar and oligosaccharide. ) As a starch raw material, phosphoric acid-crosslinked waxy corn starch (hereinafter referred to as starch C), as a soluble salt of organic acid, sodium malate as an alkaline agent, sodium bicarbonate as a high molecular weight polymer. Water-soluble corn fiber was used as the saccharide. As a comparative control, dextrin (DE10) was used.

Moreover, the thing which thawed | compressed commercially available frozen chicken in the refrigerator as raw material meat was used.

  After 100 parts by mass of raw material meat was tumbled with 20 parts by mass of the pickle liquids of Production Examples 13 to 17, they were stored frozen. The meat mass was then thawed in the refrigerator. The thawed meat block was cut into a 3 cm × 3 cm × 3 cm cube and used as fried meat.

To this deep-fried meat, deep-fried flour was evenly sprinkled and oiled at about 180 ° C. to prepare deep-fried chicken. Then, taste the fried chicken right after it is fried, and perform sensory tests with 10 skilled panelists on “softness”, “juiciness”, “meat fiber feeling”, and “flavor”, “5 points”; , “4 points”; Slightly good, “3 points”; Normal, “2 points”; Slightly bad, “1 point”; Furthermore, the deliciousness of the steak meat including the above four items was comprehensively evaluated, and this was designated as “total evaluation”. The result of evaluation is the average of the scores of each panel, and the results are shown in Table 6.

  The processed meat product of Comparative Example 8 was prepared in the same manner as described above, using untreated raw material meat to which no pickle solution was added. It is hard and juicy, and the unique smell of chicken is strong, resulting in a low overall rating. The processed meat product of Comparative Example 9 using DE10 dextrin instead of oligosaccharide and added in combination with the starchy material improved the heating yield compared to Comparative Example 8, but the softness, juiciness, The fiber feeling improvement effect was not sufficient, and the overall evaluation also deteriorated.

  On the other hand, the processed meat product of Example 8 in which oligosaccharides, starchy raw materials and high molecular weight polysaccharides were added to raw meats improved the softness and juiciness while feeling the fiber feel of the meat, and almost no odor. It was. Furthermore, the processed meat products of Examples 9 and 10 to which a soluble salt of an organic acid or an alkali agent was added further improved the flavor and the texture of the fibers was tight, while having a soft and juicy taste. A processed deep-fried meat product of Example 11 in which a soluble salt of an organic acid and an alkaline agent were added was able to be a deep-fried chicken with the best taste and texture.

<Test Example 4>
A ground beef hamburger with the raw materials and blending amounts shown in Table 7 was prepared. In addition, the compounding quantity of each raw material shown in Table 7 is represented by the mass part with respect to 100 mass parts of raw material meat (cow pork ground meat).

  As seasonings, salt and sodium glutamate, spices, white pepper and nutmeg, oligosaccharides, oligosaccharide A, starchy raw material, corn starch (hereinafter referred to as starch D), and organic acid Sodium citrate was used as the soluble salt, sodium pyrophosphate as the alkaline agent, and carrageenan (κ-type) as the polymer polysaccharide. In addition, the onion used what was chopped, and the egg used the whole egg.

  In addition, as raw material meat, commercially available ground beef pork (mixed in a mass ratio of beef: pig = 7: 3) was used.

120 g of hamburger dough kneaded with the raw materials in the blending amounts shown in Table 7 was measured to produce a small-sized raw hamburger. This raw hamburger was baked with a hot plate heated to about 200 ° C. until the center temperature reached about 80 ° C. to produce a hamburger. The hamburger was weighed and the firing yield was calculated by the following method.
“Firing Yield” = hamburger weight after firing ÷ raw hamburger weight before firing × 100

Then, the hamburger just after baking was sampled, and "softness", "juiciness", "elasticity", and "flavor" were subjected to a sensory test by 10 skilled panelists, "5 points"; Evaluation was made in five stages: “4 points”; somewhat good, “3 points”; normal, “2 points”; somewhat bad, “1 point”; In the same way, freeze it after baking, sample it with hamburger after thawing and heating it with microwave oven, evaluate "softness""juicy""elasticity""flavor", and combine these It was evaluated as “deliciousness after reheating”. And the deliciousness immediately after baking and the microwave oven of the frozen hamburger were evaluated comprehensively, and this was set as "total evaluation." The result of evaluation is the average of the scores of each panel, and the results are shown in Table 8.

  Comparative Example 10 is a hamburger prepared without using the oligosaccharide and starch material of the present invention. Much broth spilled after baking, juiciness and softness were weak, and flavor was not particularly excellent. Also, after freezing, when reheated in a microwave oven, it became hard, juicy, weak and smelly, and the overall rating was low. Comparative Example 11 is a processed meat product prepared by blending only starchy raw materials without using oligosaccharides. Although the softness and elasticity were improved as compared with Comparative Example 10, the juiciness and flavor were decreased. Moreover, when it reheated with the microwave oven, since the smell was strong in the food texture close | similar to the comparative example 10, and lacked in elasticity, the comprehensive evaluation also became low.

  On the other hand, in the processed meat product of Example 12 in which the oligosaccharide and the starch material were blended, all of softness, juiciness, texture and flavor after reheating were improved. Moreover, in Example 13 which added the soluble salt of organic acid and polymeric polysaccharide, elasticity and flavor were further improved, and the preferable food texture and flavor were well maintained even after reheating. Furthermore, in Example 14 in which a soluble salt of an organic acid, an alkaline agent, a high molecular weight polysaccharide and a fermented seasoning were added, it became a soft, rich, juicy, savory flavor, and even after reheating The condition was well maintained.

  According to the improving agent for processed meat products and the method for modifying processed meat products using the same according to the present invention, it is excellent in yield, flavor and texture after cooking, and further in a frozen or chilled state after cooking. It is possible to provide a processed meat product that does not impair good flavor and texture even after reheating such as microwave heating after storage.

Claims (11)

(A) One or more kinds selected from malto-oligosaccharides and nigerooligosaccharides as oligosaccharides, (B) starchy raw materials, and (C) organic acid soluble salts selected from lactic acid, citric acid, malic acid, and succinic acid 1 type or 2 types or more, (D) 1 type or 2 types or more selected from sodium carbonate, sodium hydrogen carbonate, sodium pyrophosphate and sodium polyphosphate as alkaline agents, and (E) xanthan gum as a polymer polysaccharide 1 or 2 or more types chosen from corn fiber and carrageenan , The improvement agent for processed meat products characterized by the above-mentioned . The improver for processed meat products according to claim 1 , wherein the component (A) is mainly composed of a maltooligosaccharide having a polymerization degree of 3 to 7. The component (B) is a starch derivative processed by one or more processing methods selected from an acid treatment, an esterification treatment, an etherification treatment, a crosslinking treatment, an oil processing treatment, and a wet heat treatment. Or the improving agent for processed meat products of 2 . In the total solid content of the improver for processed meat products, the component (A) and the component (B) are (A) component: (B) component = 1: 9 to 9: 1 in mass ratio. The improvement agent for processed meat products as described in any one of Claims 1-3 . When the total amount of the solids of the component (A) and the component (B) of the improver for processed meat products is 100 parts by mass, the content of the component (C) is 1 to 50 parts by mass, the component (D) The improver for processed meat products according to any one of claims 1 to 4 , wherein the content of 1 to 40 parts by mass and the content of the component (E) is 0.5 to 30 parts by mass. A method for modifying a processed meat product, comprising adding the improver for processed meat product according to any one of claims 1 to 5 to the meat product. The method for modifying a processed meat product according to claim 6 , wherein 0.05 to 10 parts by mass of the component (A) and 0.05 to 10 parts by mass of the component (B) are added to 100 parts by mass of the meat. . The method for modifying a processed meat product according to claim 6 or 7 , wherein 0.01 to 3 parts by mass of the component (C) is added to 100 parts by mass of the meat. The method for modifying a processed meat product according to any one of claims 6 to 8 , wherein 0.005 to 3 parts by mass of the component (D) is added to 100 parts by mass of the meat. The method for modifying a processed meat product according to any one of claims 6 to 9 , wherein 0.005 to 3 parts by mass of the component (E) is added to 100 parts by mass of the meat. Processed meat products obtained by the reforming method according to any one of claims 6 to 10 .