JP4942856B1 - Meat product improvers and livestock products - Google Patents

Abstract

An object of the present invention is to provide an excellent improving agent for livestock meat products by improving tapioca starch, and further to provide a livestock meat product obtained by adding it.
An oil-processed acetylated tapioca starch obtained by subjecting an acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to an oil-and-fat process is used as an improving agent for livestock meat products. The fat and oil-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension from 50 ° C. The bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension when continuously warmed to 95 ° C. over 30 minutes and further held at 95 ° C. for 30 minutes The breakdown value obtained by subtracting is preferably 200 BU or less. Moreover, it is preferable that a heat swelling degree is 20 to 40 times.
[Selection figure] None

Description

  The present invention relates to a livestock product improver containing a specific starch and a livestock product to which the livestock product improver is added.

  For meat products made from meat derived from livestock such as cattle, pigs, sheep, goats, horses and poultry such as chickens, ducks, duck, geese, quails, etc., from ham, press ham, bacon, grilled pork, cutlets, etc. Deep-fried, sausage, winner sausage, hamburger, meatballs, meat cutlet, roll cabbage, meatloaf, shaped meat, etc. are known. Basically, raw meat is deboned, shaped, blood-squeezed, minced and minced and minced meat, and then added to starch, salt, seasoning, vegetables, eggs, bread crumbs, and other ingredients to prepare dough And then cooked after heating (press ham, sausage, winner sausage, hamburger, meatballs, minced cutlet, roll cabbage, meat loaf, shaped meat, etc.) and block-like meat without chopping , Salted, seasoned, pickled, pickled, or injected, then dried, smoked, heated, boiled, etc. (ham, bacon, fried pork, cutlet, fried, etc.) known. The former is called a kneaded product among livestock meat products, and a texture with elasticity and hardness is desired, and the latter is preferably a texture of meat juice, a texture, and a meat fiber.

  Starch, salt (phosphate, glutamate, citrate, gluconate, carbonate, etc.), protein (milk protein, soy protein, egg white, wheat protein, etc.), amino acid, enzyme ( It is known that transglutaminase, protease, etc.), carbohydrates, dietary fiber, etc. can be used alone or in combination as an improver for livestock meat products.

  Of these, starch not only functions as a bulking agent, but also contributes to improving the texture of livestock meat products, improving the water retention and binding properties of the products, and homogenizing fats. These effects exist in meat. As starch is heated, it absorbs moisture and is brought about by the change to gelatinize and become particles that are rich in elasticity, so even if a small amount of starch is added, the gelatinization property of the starch is a livestock meat product It has a great influence on the nature of In this regard, when general natural untreated starch is added, the gelatinization property of starch is poor, the texture of livestock meat products is lowered, the product becomes brittle over time, freezing, etc. There was a problem.

  Conventionally, attempts have been made to solve such problems by subjecting starch mixed with livestock meat products to processing such as esterification and etherification. For example, Patent Document 1 described below describes that the elasticity, water retention and binding properties of a product can be favorably maintained by adding esterified starch to a meat paste product. Patent Document 2 below describes that the elasticity, water retention and binding properties of the product can be favorably maintained by adding a crosslinked etherified starch and a crosslinked esterified starch to sausages. Patent Document 3 below uses a pickle liquid composition containing esterified, etherified, cross-linked, oxidized, or processed starch obtained by combining these methods and a paste (various polysaccharides). It is described that when meat products such as ham are manufactured by injecting meat into meat, a natural texture close to meat is exhibited while increasing the volume of the product.

JP 59-21336 A JP 59-21335 A JP-A-9-84555

  However, in the techniques described in Patent Documents 1 and 2, the effect of imparting a texture having sufficient elasticity and hardness to the livestock meat product has not been sufficient. Moreover, in the technique of the said patent document 3, it cannot be said that the effect of providing sufficient meat juice feeling, meat feeling, and meat fiber feeling with respect to livestock meat products was not enough. Furthermore, in livestock meat products using block-like meat, the gelatinization properties of the starch to be added cause a decrease in texture due to starch-derived paste or slime, softness due to freezing or microwave heating, gravy The reduction of feeling, meat feeling, and meat fiber feeling has been a problem.

  Therefore, the object of the present invention is to improve tapioca starch to prevent deterioration of the texture of meat products and water separation of meat products due to aging of starch, and at the same time, sufficient elasticity and hardness in kneaded products. We provide an improving agent for livestock meat products that can give a texture that has both a softness, a gravy, a flesh texture, and a meat fiber feel in livestock meat products that use block-shaped meat. And providing a livestock meat product obtained by adding it.

  The inventors of the present invention have intensively studied to achieve the above object and have completed the present invention.

  That is, the first of the present invention is an improver for livestock meat products containing fat-processed acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil-fat processing. In addition, the acetylated tapioca starch processed with fats and oils has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension. When a continuous heating state from 95 ° C. to 95 ° C. was given for 30 minutes and held at 95 ° C. for 30 minutes, from the peak viscosity of the starch suspension, A breakdown value obtained by subtracting the bottom viscosity is 200 BU or less.

  A second aspect of the present invention is an animal meat product improver containing oil-processed acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil-fat processing. The acetylated tapioca starch processed with fats and oils provides an improving agent for livestock meat products characterized in that the degree of heat swelling is 20 to 40 times.

  In the 1st improvement agent for livestock meat products of this invention, it is preferable that the heat-swelling degree is 20-40 times as for the acetylated tapioca starch processed with the said fats and oils.

  In the first and second animal meat product improvers of the present invention, the fat-and-oil-processed acetylated tapioca starch is 0.1% by weight of fat or oil and fat and emulsifier with respect to 100 parts by mass in terms of dry matter of the acetylated tapioca starch. It is preferable to be obtained by adding 02 to 0.5 parts by mass.

  In the first and second animal meat product improvers of the present invention, the fat-processed acetylated tapioca starch is adjusted to a pH of less than 5 after addition or reaction when the tapioca starch is acetylated with vinyl acetate. It is preferable that the process to perform is performed.

  On the other hand, another aspect of the present invention provides a livestock meat product obtained by adding the above-mentioned improver for livestock meat products.

  The meat product obtained by adding the improver for livestock products of the present invention is not only reduced in texture and water separation due to aging of starch, but also has sufficient elasticity and hardness. Showing a texture. Furthermore, the starchy feeling and slime feeling derived from starch are suppressed, and the resistance to microwave oven is also excellent.

It is a graph which shows an example of the amylography analysis which measures the gelatinization characteristic of starch.

  The improving agent for livestock meat products of the present invention is characterized in that it contains acetylated tapioca starch that has been processed with fats and oils, and is obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate.

  And in the 1st of the improving agent for livestock meat products of this invention, the said acetylated tapioca starch processed into fats and oils has an acetyl group content of 0.2-1 mass%, and the density | concentration of this starch is dry matter conversion. When the aqueous suspension of 6% by mass was stirred and continuously heated from 50 ° C. to 95 ° C. over 30 minutes, and further maintained at 95 ° C. for 30 minutes, the starch suspension The breakdown value obtained by subtracting the bottom viscosity after being held at 95 ° C. for 30 minutes from the peak viscosity is 200 BU or less.

  Moreover, in the 2nd improver for livestock meat products of this invention, the heat-swelled degree is 20-40 times as for the acetylated tapioca starch processed with the said fats and oils, It is characterized by the above-mentioned.

  The acetylated tapioca starch used in the present invention can be obtained, for example, by the following method.

  After adding water to tapioca starch as a raw material to prepare a slurry having a concentration of 30 to 45% by mass, preferably 38 to 42% by mass, an alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate, etc. Is added to the starch slurry to adjust the pH to 8-11, preferably pH 9.5 to 10.5. Subsequently, after adding 0.5-3 mass parts of vinyl acetate with respect to 100 mass parts of starch in dry matter conversion, the temperature of a starch slurry is 10-45 degreeC, Preferably it is 20-40 degreeC, More preferably, it is 25-35. The reaction is carried out at 10 ° C. for 10 to 120 minutes, preferably 20 to 60 minutes. Thereafter, for example, an acid such as hydrochloric acid is added to adjust the starch slurry to a pH of less than 5, preferably 2 to 4.5, more preferably 2.5 to 4. The starch slurry subjected to the above treatment is washed with water, dehydrated, dried and packaged. Further, in the process from pH adjustment to packaging, for example, the pH is adjusted again to a desired pH by adding a pH adjuster such as sodium hydroxide, calcium hydroxide, sodium carbonate, hydrochloric acid, sulfuric acid, citric acid, etc. Also good.

  The improving agent for livestock meat products of this invention contains the fat and oil processed starch formed by giving fat and oil processing to the said acetylated tapioca starch. For example, the said fats and oils processed starch used for this invention can be obtained by adding 0.02-0.5 mass part of fats and oils, fats and oils, and an emulsifier with respect to 100 mass parts of dry matter conversion of acetylated tapioca starch. When adding fats and oils or fats and emulsifiers to starch, the fats and emulsifiers may be added in advance after mixing, or the fats and fats and emulsifiers may be added individually. When adding fats and oils or fats and emulsifiers to starch, the starch may be before drying after washing with water or after drying in the production process of the acetylated tapioca starch. Moreover, when adding fats and oils or fats and an emulsifier to starch, you may adjust alkalinity agents, such as sodium hydroxide, calcium hydroxide, sodium carbonate, to desired pH.

  Thus, the oil- and fat-processed acetylated tapioca starch used in the present invention can be obtained, but if necessary, physical processing such as acid treatment, alkali treatment, pregelatinization, enzyme treatment, heat treatment, wet heat treatment, pulverization treatment, etc. Can be applied in combination. These processing treatments may be incorporated in any part of the manufacturing process of the above-mentioned acetylated tapioca starch processed with fats and oils. Moreover, you may manufacture the acetylated tapioca starch by which the fats and oils of this invention were processed using the starch which gave these processes as a raw material.

  Moreover, the kind and production center of tapioca starch used as the raw material starch of the acetylated tapioca starch processed with the above fats and oils are not particularly limited. For example, Urch-type tapioca starch is a commonly available and available product.

  As shown in the examples described later, the above-mentioned acetylated tapioca starch processed with fat is substantially vinyl acetate without using any of acetic anhydride, adipic acid, phosphorus oxychloride, sodium trimetaphosphate as an esterifying agent. It is preferable that it is acetylated using, and oil-fat processing is given to this. Furthermore, when acetylating tapioca starch with vinyl acetate, an acid such as hydrochloric acid, for example, is added after the addition or reaction, so that the pH is less than 5, preferably pH 2 to 4.5, more preferably pH 2.5 to 4. It is preferable to adjust to. Although details of the mechanism are unknown by this treatment, swelling of starch granules can be suppressed. The effect of this treatment is more effective as the amount of vinyl acetate added increases.

  The oil- and fat-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1.0% by mass, more preferably 0.3 to 0.8% by mass, and a breakdown value of 200 BU or less. It is preferable that it is 100 BU or less.

  The breakdown value means that a continuous heating state from 50 ° C. to 95 ° C. is given over 30 minutes while stirring an aqueous suspension in which the starch concentration is 6% by mass in terms of dry matter. Furthermore, in the temperature-starch viscosity curve (amylogram) obtained when held at 95 ° C. for 30 minutes, it means a value obtained by subtracting the bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension. . FIG. 1 shows an example of amylography analysis for obtaining a breakdown value. When a solid line amylogram is obtained in the figure, the breakdown value is the value of the viscosity difference indicated by A in the figure. When a dotted amylogram in the figure is obtained, the breakdown value is the value of the viscosity difference indicated by B in the figure.

  The acetyl group content can be determined by the following method.

  Precisely weigh 5.0 g of starch sample, suspend in 50 ml of water (however, 100 ml of water for pregelatinized starch and water-soluble starch), add a few drops of phenolphthalein reagent, and add 0.1 mol until the liquid turns slightly red. After adding dropwise / l sodium hydroxide solution, add exactly 25 ml of 0.45 mol / l sodium hydroxide solution, cap and carefully shake for 30 minutes so that the temperature does not exceed 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / l hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. In accordance with the following formula (1), the free acetyl group content is included and further dry matter conversion is performed.

Acetyl group content (%) = (ab) × n × 0.043 × 100 / w (1)
In the above formula (1), a: blank test titration (ml), b: sample titration (ml), n: titer of 0.2 mol / l hydrochloric acid, w: dry sample weight (g) .

  The oil-and-fat processed acetylated tapioca starch preferably has a heat swelling degree of 20 to 40 times. The degree of heat swelling is more preferably 25 to 35 times, and still more preferably 30 to 35 times.

  The heat swelling degree of starch means a value determined by the following method.

  A starch sample having a dry matter weight of 1.0 g is dispersed in 100 ml of water, heated for 30 minutes with occasional stirring in boiling water, and then cooled to 30 ° C. Next, this paste solution is centrifuged (3000 rpm, 10 minutes) to be divided into a paste layer and a supernatant layer, and the weight of the paste layer is measured to obtain c. Next, after the weight-measured adhesive layer is dried at 105 ° C., the weight is measured and set to d, and the value of c / d is set to the degree of heating swelling (times).

  The fat and oil-processed acetylated tapioca starch is mixed with 0.02 to 0.5 parts by mass of the oil or fat and fat and emulsifier for the above-mentioned oil and fat processing with respect to 100 parts by mass in terms of dry matter of the acetylated tapioca starch. It is preferable that it is obtained by doing. Moreover, it is more preferable that it is obtained by adding and mixing the oil or fat or oil and emulsifier with 0.2 to 0.4 parts by mass with respect to 100 parts by mass in terms of dry matter of acetylated tapioca starch.

  The fats and oils used in the present invention or the fats and oils used in the fats and emulsifiers mean fats and oils, prepared oils, and mixtures thereof that are recognized as edible. For example, linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef tallow, lard, Examples include chicken oil, sheep oil, whale oil, fish oil, and processed oils such as fractionated oil, deodorized oil, heated oil, and transesterified oil. Examples of the emulsifier used in the mixture of fats and oils include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.

  In the present invention, the above-mentioned acetylated tapioca starch processed with fats and oils may be used as it is as an improver for livestock meat products, or salts (phosphate, glutamate, citrate, gluconate, carbonate, etc.) as appropriate. , Improving the quality of meat products by further blending one or more of protein (milk protein, soybean protein, egg white, wheat protein, etc.), amino acid, enzyme (transglutaminase, protease, etc.), sugar, dietary fiber, etc. It may be an agent. Moreover, the form is not ask | required, such as a powder form, a liquid form, and a gel form. And, by adding this livestock product improver to the raw material composition of livestock meat products and adding the above-mentioned acetylated tapioca starch processed into fats and oils to the livestock meat products, an improved livestock product such as texture is improved. Obtainable.

  On the other hand, the livestock meat product of the present invention can be obtained by blending at least the above-mentioned acetylated tapioca starch processed with fats and oils during the blending of the raw material of the livestock meat product and heat-treating it. There are no particular restrictions on the type of meat product, and examples include ham, pressed ham, bacon, grilled pork, cutlet, fried chicken, sausage, winner sausage, hamburger, meatballs, meat cutlet, roll cabbage, meat loaf, and shaped meat. . The meat processing method, the composition of raw materials and auxiliary materials, the addition method, the dough forming method, the cooking method such as heating may be carried out in accordance with conventionally known methods according to the type of meat product, There is no particular limitation. As raw meat, block-shaped meat derived from livestock such as cattle, pigs, sheep, goats and horses and poultry such as chickens, ducks, duck, geese and quails, minced minced meat and minced meat are used. However, it is not particularly limited as long as meat is used as a raw material.

  For example, livestock products using block-shaped meat include ham, bacon, grilled pork, cutlets, and fried chicken. These are block-shaped meat obtained through deboning, shaping, and blood squeezing into a salted solution (pickling solution) containing 7 to 5 fat-processed acetylated tapioca starch together with salts, seasonings and the like. After being soaked for about 10 days and infiltrating the salted liquid into the meat, it can be obtained through cooking such as drying, smoke, heating and boiling. Further, the time required for soaking may be shortened by directly injecting the salted solution into meat.

  Examples of livestock products using minced minced meat and minced meat include pressed ham, sausage, winner sausage, hamburger, meatballs, meat cutlet, roll cabbage, meatloaf, and shaped meat. These are added to the minced meat and minced meat obtained through deboning, shaping, blood squeezing and chopping, and added with the above-mentioned acetylated tapioca starch processed with oil and fat together with salt, seasoning, vegetables, eggs, bread crumbs, etc. It can be obtained through cooking such as heating after forming by preparing the dough by stirring.

  The amount of the acetylated tapioca starch that has been processed with fats and oils can be appropriately set depending on the type of livestock meat product, but typically 1 to 15% by weight in the livestock meat product before heat treatment in terms of dried starch is preferable. 3-10 mass% is more preferable. In addition to the above-mentioned acetylated tapioca starch processed with fats and oils, potato starch, other starches, flour, wheat flour, rice flour, etc., or their esterification, etherification (hydroxypropylation) within the range not impairing the effects of the present invention ), Other starchy materials such as processed products such as oxidation, wet heat treatment, fat processing, ball mill processing, fine pulverization processing, pregelatinization, heat processing, hot water processing, bleaching processing, acid processing, alkali processing, enzyme processing, etc. May be.

  The meat product of the present invention may be a product obtained by the above-described process and further frozen. By freezing, storage and distribution can be further enhanced.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

(Modified starch)
Processed tapioca starch was prepared or obtained as follows.

<Sample 1: Acetylated tapioca starch (vinyl acetate)>
Water was added to 300 g (dry weight) of unprocessed tapioca starch (Ulchi seed, the same applies hereinafter) to prepare a starch slurry having a concentration of 40%, and adjusted to 30 ° C. After adding sodium carbonate to this starch slurry to adjust to pH 10, stirring was maintained for 30 minutes after adding 1.6 parts by weight of vinyl acetate to 100 parts by weight of starch in terms of dry matter. Further, the acetylation reaction is completed by adjusting the pH to 3 with 9% hydrochloric acid, dehydrated through a 250 mesh sieve, further dehydrated by adding 2 L of water, and dried in a shelf dryer. Tapioca starch was obtained.

<Sample 2: Acetylated tapioca starch (acetic anhydride)>
Solar eclipse MT-01HL (produced by Nippon Shokuhin Kako Co., Ltd., acetylated tapioca starch acetylated with acetic anhydride) was used as sample 2.

<Sample 3: Acetylated adipic acid crosslinked tapioca starch (acetic anhydride, adipic acid)>
TAS-202 (Asia Modified Star Co., Ltd., acetylated adipic acid crosslinked tapioca starch) was used as sample 3.

<Sample 4: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, sodium trimetaphosphate)>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 0.5 parts by mass of calcium chloride is added with respect to 100 parts by mass of starch as a dried product, and then adjusted to pH 11 by adding 3% sodium hydroxide, and then converted into starch as a dried product of 100. Stirring was maintained for 60 minutes after 0.06 parts by mass of sodium trimetaphosphate was added to parts by mass. Further, the reaction of phosphoric acid crosslinking was completed by adjusting the pH to 7 using 9% hydrochloric acid, and then adjusted to pH 10 by adding sodium carbonate, and then 1.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Stirring was maintained for 30 minutes after the addition of a portion of vinyl acetate. Furthermore, the acetylation reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, and thereafter the same treatment as in Sample 1 was performed to obtain acetylated phosphoric acid cross-linked tapioca starch.

<Sample 5: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride)>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 1.0 part by mass of sodium sulfate is added to 100 parts by mass of starch in terms of dry matter, and then 3% sodium hydroxide is added to adjust the pH to 11, followed by starch in terms of dry matter of 100. Stirring was maintained for 60 minutes after 0.02 parts by mass of phosphorus oxychloride was added to parts by mass. Furthermore, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 7 using 9% hydrochloric acid, and thereafter, the same treatment as in Sample 4 was performed to obtain acetylated phosphoric acid crosslinked tapioca starch.

<Sample 6: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride)>
The same treatment as that of Sample 5 was performed except that the addition amount of phosphorus oxychloride was 0.025 parts by mass with respect to 100 parts by mass in terms of the dried product of starch to obtain acetylated phosphoric acid crosslinked tapioca starch.

<Sample 7: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. After adding sodium carbonate to this starch slurry to adjust to pH 10, stirring was maintained for 30 minutes after adding 1.6 parts by weight of vinyl acetate to 100 parts by weight of starch in terms of dry matter. Further, the acetylation reaction was completed by adjusting the pH to 3 using 9% hydrochloric acid, and the mixture was dehydrated through a 250-mesh sieve, and further dehydrated by adding 2 L of water. In order to adjust this dehydrated product to 0.3 parts by mass of fat / oil (mixture of egoma oil and glycerin fatty acid ester) with respect to 100 parts by mass in terms of dry matter of starch and sodium carbonate (pH 5-8) as a pH adjuster. After adding and mixing, the mixture was dried with a shelf dryer to obtain an acetylated tapioca starch that had been processed with fats and oils.

<Sample 8: Acetylated tapioca starch processed with oil (acetic anhydride)>
After preparing and preparing 30% moisture wet cake by adding and mixing water to 300g of eclipse MT-01HL (Nippon Shokuhin Kako Co., Ltd., acetylated tapioca starch acetylated with acetic anhydride) After adding and mixing 0.3 parts by mass of fats and oils (mixture of egoma oil and glycerin fatty acid ester) with respect to 100 parts by mass in terms of dry matter of starch, the mixture was dried with a shelf dryer to obtain fats and oils. A processed acetylated tapioca starch was obtained.

<Sample 9: Acetylated adipic acid crosslinked tapioca starch (acetic anhydride, adipic acid) processed with oil and fat>
By using TAS-202 (manufactured by Asia Modified Star Co., Ltd., acetylated adipic acid-crosslinked tapioca starch), the same treatment as in sample 8 is performed to obtain an acetylated adipic acid-crosslinked tapioca starch that has been processed into fats and oils. It was.

<Sample 10: Acetylated phosphoric acid crosslinked tapioca starch (vinyl acetate, sodium trimetaphosphate) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 0.5 parts by mass of calcium chloride is added with respect to 100 parts by mass of starch as a dried product, and then adjusted to pH 11 by adding 3% sodium hydroxide, and then converted into starch as a dried product of 100. Stirring was maintained for 60 minutes after 0.06 parts by mass of sodium trimetaphosphate was added to parts by mass. Further, the reaction of phosphoric acid crosslinking was completed by adjusting the pH to 7 using 9% hydrochloric acid, and then adjusted to pH 10 by adding sodium carbonate, and then 1.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Stirring was maintained for 30 minutes after adding a portion of vinyl acetate. Furthermore, the reaction of acetylation was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. To this dehydrated product, 0.3 parts by mass of fat (a mixture of egoma oil and glycerin fatty acid ester) is added and mixed with respect to 100 parts by mass of dried starch, and the mixture is dried with a shelf dryer. Thus, an acetylated phosphoric acid cross-linked tapioca starch processed into an oil and fat was obtained.

<Sample 11: Acetylated phosphoric acid crosslinked tapioca starch (vinyl acetate, phosphorus oxychloride) processed with oil and fat>
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch slurry having a concentration of 40% and adjusted to 30 ° C. To this starch slurry, 1.0 part by mass of sodium sulfate is added to 100 parts by mass of starch in terms of dry matter, and then 3% sodium hydroxide is added to adjust the pH to 11, followed by starch in terms of dry matter of 100. Stirring was maintained for 60 minutes after 0.02 parts by mass of phosphorus oxychloride was added to parts by mass. Furthermore, the reaction of phosphoric acid crosslinking was finished by adjusting the pH to 7 using 9% hydrochloric acid, and then the same treatment as that of Sample 10 was performed to obtain an acetylated phosphoric acid crosslinked tapioca starch processed with fats and oils.

<Sample 12: Acetylated phosphate cross-linked tapioca starch (vinyl acetate, phosphorus oxychloride) processed with oil and fat>
Except that the addition amount of phosphorus oxychloride was 0.025 parts by mass with respect to 100 parts by mass in terms of dry substance of starch, the same treatment as in sample 11 was performed to obtain an acetylated phosphate-crosslinked tapioca starch processed with fats and oils. .

<Sample 13: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was completed by adjusting the pH to 4 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.

<Sample 14: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was finished by adjusting the pH to 5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.

<Sample 15: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 0.3 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.

<Sample 16: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 0.5 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.

<Sample 17: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 2.5 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch subjected to fat processing was obtained.

<Sample 18: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the amount of vinyl acetate added was 3 parts by mass with respect to 100 parts by mass in terms of dried starch, a acetylated tapioca starch that had been processed with oil and fat was obtained.

<Sample 19: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was finished by adjusting the pH to 2.5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.

<Sample 20: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
Except that the reaction of acetylation was completed by adjusting the pH to 3.5 using 9% hydrochloric acid, the same treatment as in Sample 7 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.

<Sample 21: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was 0.01 parts by mass with respect to 100 parts by mass in terms of dry substance of starch. Tapioca starch was obtained.

<Sample 22: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The acetylation which processed the fats and oils was performed in the same manner as the sample 7, except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was 0.02 parts by mass with respect to 100 parts by mass in terms of dried starch. Tapioca starch was obtained.

<Sample 23: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of fat (a mixture of sesame oil and glycerin fatty acid ester) was changed to 0.5 parts by mass with respect to 100 parts by mass in terms of dry matter of starch. Tapioca starch was obtained.

<Sample 24: Acetylated tapioca starch (vinyl acetate) processed with oil and fat>
The same treatment as Sample 7 was carried out except that the amount of oil (a mixture of sesame oil and glycerin fatty acid ester) was 0.6 parts by mass with respect to 100 parts by mass in terms of dried starch. Tapioca starch was obtained.

  Various starch properties are summarized in Table 1 below.

<Test Example 1> (Preparation of livestock meat product (sausage))
Livestock products (sausages) containing various starches shown in Table 1 were prepared as follows. First, frozen pork urine and pork fat were thawed and chopped with a meat chopper fitted with a plate having a diameter of 4.8 cm. Furthermore, roughing was performed with a food cutter. To this, sodium chloride, sodium nitrite preparation, sugar, phosphate, spice, sodium glutamate, yeast extract, and liquid smoke were added according to the formulation shown in Table 2 below for cutting. Further, after adding ice water, cutting was performed, and then various starches were added, followed by cutting, and finally high-speed cutting was performed in a vacuum state to form a uniform emulsion state to obtain a sausage dough. This dough was filled in a cylindrical vinylidene chloride film having a diameter of 45 mm, and heated to 80 ° C. hot water bath to a core temperature of 75 ° C. After heating, it was cooled in ice water to obtain a sausage.

(Evaluation criteria)
The sensory test of the texture of the obtained sausage was performed according to the criteria shown in Table 3 below. The sensory evaluation was expressed as an average evaluation of eight panelists.

  Moreover, the water separation test was done after refrigerated storage for 2 weeks. The water separation test was carried out by applying a load of 2 kg to sausage sliced to a thickness of 7 mm for 30 minutes, measuring the amount of exuded water, and calculating the extruded moisture (%) per mass. The evaluation was performed according to the criteria shown in Table 4 below.

[Evaluation 1]
The said samples 1-12 were selected as processed starch contained in livestock meat products, and the hardness, elasticity, and water separation when the said sausage was prepared were evaluated based on the said evaluation criteria.

  As shown in Table 5, sample 1 acetylated with vinyl acetate on tapioca starch, sample 2 acetylated with acetic anhydride, and acetylated adipic acid crosslinked with tapioca starch using acetic anhydride and adipic acid. Sample 4, sample 4 obtained by subjecting tapioca starch to acetylated phosphate crosslinking using vinyl acetate and sodium trimetaphosphate, sample 5 obtained by subjecting tapioca starch to acetylated phosphate crosslinking using vinyl acetate and phosphorus oxychloride, and No. 6 is a processed starch that has not been processed with fats and oils. When these starches were used in livestock meat products (sausage), they had no elasticity and had a brittle texture.

  On the other hand, samples 7 to 12 are oil- and fat-processed tapioca starches obtained by adding 0.3 parts by mass of fats and oils to 100 parts by mass of the dried product of starch with respect to samples 1 to 6. Sample 8 had a soft texture and a texture that did not chew. Samples 9 to 11 showed improved physical properties but poor water storage and poor storage stability, although the hardness and elasticity were improved. Sample 12 had a soft and brittle texture. On the other hand, Sample 7 showed a hard and chewy texture, little water separation, and physical properties with good storage stability.

  Therefore, when improving the texture and water separation by adding processed tapioca starch to livestock meat products (sausage), acetylation is performed using vinyl acetate as an esterifying agent, and further oil and fat processing is performed. It has become clear that it is preferable to use processed tapioca starch that is not crosslinked with a crosslinking agent selected from acids, sodium trimetaphosphate, and phosphorus oxychloride.

[Evaluation 2]
The samples 7 and 13 to 18 were selected as processed starches to be included in the livestock meat product, and the hardness, elasticity, and water separation when the sausage was prepared were evaluated in the same manner as in the evaluation 1.

  As shown in Table 6, the sample 15 having an acetyl group content of 0.1% by mass had a lot of water separation and physical properties with poor storage stability. Sample 18 having an acetyl group content of 1.1% by mass had a texture with no chewing and elasticity. Sample 14 had an acetyl group content of 0.6% by mass, as in Sample 7, but had a breakdown value of 410 BU, and had a brittle texture with no chewing and elasticity. On the other hand, samples 7, 13, 16, and 17 having an acetyl group content of 0.2, 0.6, or 0.9% by mass and a breakdown value of 0, 20, 60, or 190 BU are as follows: The evaluation was generally good.

  Therefore, when improving the food texture and water separation by adding processed tapioca starch to livestock meat products (sausage), the acetyl group content of the oil and fat processed tapioca starch acetylated using vinyl acetate is 0.2 to It was revealed that the content is preferably 1% by mass and the breakdown value is preferably 200 BU or less.

[Evaluation 3]
The samples 7, 13, 14, 19, and 20 were selected as processed starch to be contained in the meat product, and the hardness, elasticity, and water separation when the sausage was prepared were evaluated in the same manner as in the evaluation 1.

  As shown in Table 7, Sample 19 having a heat swell degree of 17.3 times had a lot of water separation and physical properties with poor storage stability. Sample 14 having a heat swelling degree of 42.3 times had a texture with no chewing and elasticity. On the other hand, the samples 7, 13, and 20 having a degree of heat swelling of 21.1, 30.8, or 38.9 times were generally good in evaluation.

  Therefore, when the processed tapioca starch is added to livestock meat products (sausage) to improve the texture and water separation, the heat-swelled degree of the fat-processed tapioca starch acetylated using vinyl acetate is 20 to 40 times. It became clear that it was preferable.

[Evaluation 4]
The samples 7, 21 to 24 were selected as processed starch to be contained in the meat product, and the hardness, elasticity, and water separation when the sausage was prepared were evaluated in the same manner as in the evaluation 1.

  As shown in Table 8, Sample 21 in which the amount of fats and oils added was 0.01 parts by mass with respect to 100 parts by mass in terms of the dried product of starch had a lot of water separation and physical properties with poor storage stability. Moreover, it became a brittle texture without elasticity. On the other hand, in sample 24 in which the amount of addition of fats and oils was 0.6 parts by mass with respect to 100 parts by mass in terms of the dried product of starch, the texture was soft and chewy. On the other hand, samples 7, 22, and 23, in which the amount of addition of fats and oils is 0.02, 0.3, or 0.5 parts by mass with respect to 100 parts by mass in terms of dry substance of starch, are generally well evaluated. there were.

  Therefore, when improving the texture and water separation by adding processed tapioca starch to livestock meat products (sausage), the added amount of oil and fat is starch compared to acetylated processed tapioca starch using vinyl acetate. It became clear that it is preferable that it is 0.02-0.5 mass part with respect to 100 mass parts of dry matter conversion.

<Test Example 2> (Preparation of livestock meat product (tonkatsu))
Tonkatsu in which a pickle solution containing various starches shown in Table 1 was added was prepared as follows. First, the raw materials for the pickle solution shown in Table 9 were mixed with a homogenizer and completely dissolved. Frozen pork loin was thawed, fat and muscle were trimmed, and a pickle solution using various starches was injected into the pork loin by an amount of 135 v / w% for water addition. Furthermore, vacuum tumbling was performed to promote the penetration of the pickle solution. The hydrolyzed pork loin was molded by a retainer and sliced to a thickness of 10 mm. The sliced meat was snap frozen after battering with crumbs attached. This sample was fried at 175 ° C. for 5 minutes to prepare tonkatsu.

(Evaluation criteria)
The sensory test of the texture of the resulting tonkatsu was performed according to the criteria shown in Table 10. The sensory evaluation was expressed as the average score of eight panelists.

  Further, the sensory evaluation when the tonkatsu was frozen and stored again for one month and then reheated in a microwave oven was performed according to the criteria shown in Table 11. The evaluation was expressed as an average evaluation of 8 panelists.

[Evaluation 5]
The said samples 1-12 were selected as processed starch contained in livestock meat products, and the soft feeling, the gravy feeling, the meat fiber feeling, and the microwave oven resistance when the said tonkatsu was prepared were evaluated based on the said evaluation criteria.

  As shown in Table 12, sample 1 was acetylated using vinyl acetate on tapioca starch, sample 2 was acetylated using acetic anhydride, and acetylation and adipic acid crosslinking were performed on tapioca starch using acetic anhydride and adipic acid. Sample 3, sampled with tapioca starch acetylated and phosphoric acid crosslinked with vinyl acetate and sodium trimetaphosphate, sample sampled with tapioca starch acetylated phosphoric acid crosslinked with vinyl acetate and phosphorus oxychloride 5 and 6 are all processed starches that have not been processed with fats and oils. When these are used in livestock meat products (tonkatsu), the softness of the meat is improved, but the starchy and slimy feelings of the starch are the gravy and meat fibers. The feeling was lowered and the evaluation was not good.

  On the other hand, samples 7 to 12 are oil- and fat-processed tapioca-processed starches obtained by adding 0.3 parts by mass of fats and oils to 100 parts by mass in terms of dry starch as compared with samples 1 to 6. Sample 8 had a soft texture and a starchy texture, and Samples 9 to 11 showed improvements in gravy and meat fiber feeling, but a sufficient soft feeling was not obtained. Sample 12 had a soft texture but a poor texture. Sample 7 was soft and succulent, but showed a texture with a flesh texture and maintained its texture even after heating in the microwave.

  Therefore, when improving the texture and microwave resistance of meat by adding processed tapioca starch to livestock meat products (tonkatsu), acetylation is performed using vinyl acetate as an esterifying agent, followed by fat processing. It has also been found that it is preferable to use a processed tapioca starch that is not crosslinked with a crosslinking agent selected from adipic acid, sodium trimetaphosphate, and phosphorus oxychloride.

[Evaluation 6]
The said samples 7, 13-18 were selected as processed starch contained in livestock meat products, and the soft feeling, the gravy feeling, the meat fiber feeling, and the microwave resistance when the above-mentioned tonkatsu was prepared were evaluated in the same manner as in the evaluation 5.

  As shown in Table 13, Sample 15 having an acetyl group content of 0.1% by mass showed a texture in the texture after the microwave oven, resulting in low resistance to the microwave oven. Sample 18 having an acetyl group content of 1.1 mass% had a soft texture and a poor texture of meat juice and meat fiber. Sample 14 has an acetyl group content of 0.6% by mass as in Sample 7, but has a breakdown value of 410 BU, a starchy feeling of starch, and a very poor texture of meat juice and meat fiber. It was. On the other hand, samples 7, 13, 16, and 17 having an acetyl group content of 0.2, 0.6, or 0.9% by mass and a breakdown value of 0, 20, 60, or 190 BU are as follows: The evaluation was generally good.

  Therefore, when improving the texture and microwave resistance of meat by adding processed tapioca starch to livestock meat products (tonkatsu), the acetyl group content of oil-processed tapioca starch acetylated using vinyl acetate is 0. It was revealed that the content is preferably 2 to 1% by mass and the breakdown value is preferably 200 BU or less.

[Evaluation 7]
Select the above samples 7, 13, 14, 19, 20 as processed starch to be included in livestock meat products, and the softness, gravy, meat fiber, and microwave resistance when preparing the tonkatsu are the same as in Evaluation 5 above. And evaluated.

  As shown in Table 14, the sample 19 having a degree of heat swelling of 17.3 times has a poor soft feeling, a texture after heating in the microwave, and a low microwave resistance. Sample 14 having a degree of heat swelling of 42.3 times had a soft texture, and the starchy feeling of starch reduced the feel of meat fibers. On the other hand, the samples 7, 13, and 20 having a degree of heat swelling of 21.1, 30.8, or 38.9 times were generally good in evaluation.

  Therefore, when improving the texture and microwave resistance of meat by adding processed tapioca starch to livestock meat products (tonkatsu), the heat-swelled degree of oil-processed tapioca starch acetylated using vinyl acetate is 20 It became clear that it was preferable to be 40 times.

[Evaluation 8]
The said samples 7, 21-24 were selected as processed starch contained in livestock meat products, and the soft feeling, the gravy feeling, the meat fiber feeling, and the microwave resistance when the above-mentioned tonkatsu was prepared were evaluated in the same manner as in the evaluation 5.

  As shown in Table 15, the sample 21 in which the amount of fats and oils added was 0.01 parts by mass with respect to 100 parts by mass in terms of dried starch was a food texture with a poor meaty fiber feeling. On the other hand, in sample 24 in which the amount of fats and oils added was 0.6 parts by mass with respect to 100 parts by mass in terms of dried starch, the texture of meat juice was very low. On the other hand, samples 7, 22, and 23, in which the amount of addition of fats and oils is 0.02, 0.3, or 0.5 parts by mass with respect to 100 parts by mass in terms of dry substance of starch, are generally well evaluated. there were.

  Therefore, when improving the texture and microwave resistance of meat by adding processed tapioca starch to livestock meat products (tonkatsu), the added amount of fat and oil is compared to processed tapioca starch acetylated using vinyl acetate. Thus, it was revealed that 0.02 to 0.5 parts by mass is preferable with respect to 100 parts by mass in terms of dry matter of starch.

[Evaluation 9]
Sample 7 which finished the acetylation reaction by adjusting the reaction solution to pH 3 when acetylating tapioca starch with vinyl acetate, except that the acetylation reaction was finished by adjusting to pH 4 Sample 13 prepared as above, except that the acetylation reaction was finished by adjusting to pH 5, sample 14 prepared in the same manner as Sample 7, except that the acetylation reaction was finished by adjusting to pH 2.5 Sample 19 prepared in the same manner as Sample 7 and Sample 20 prepared in the same manner as Sample 7 except that the acetylation reaction was completed by adjusting the pH to 3.5. Compared.

  As shown in Table 16, when the pH condition for finishing the reaction is further lowered after the addition of vinyl acetate, the breakdown value and the heat swelling degree of the obtained processed tapioca starch tend to decrease, and after the addition of vinyl acetate When the pH condition for finishing the reaction was further increased, the breakdown value and the degree of heat swelling showed a tendency to increase. Therefore, it was revealed that the breakdown value and the degree of heat swelling can be controlled by adjusting the pH at which the acetylation reaction using vinyl acetate is completed.

Claims (6)

An acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate, an oil and fat processed, and an oil and fat processed acetylated tapioca starch improver for livestock meat products,
The fat and oil-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension from 50 ° C. The bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension when continuously warmed to 95 ° C. over 30 minutes and further held at 95 ° C. for 30 minutes The improvement value for livestock meat products characterized by having a breakdown value less than 200 BU. An acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate, an oil and fat processed, and an oil and fat processed acetylated tapioca starch improver for livestock meat products,
The improver for livestock meat products, wherein the fat and oil-treated acetylated tapioca starch has a heat swelling degree of 20 to 40 times.   The animal oil product improving agent according to claim 1, wherein the oil- and fat-processed acetylated tapioca starch has a heat swelling degree of 20 to 40 times.   The fat and oil-processed acetylated tapioca starch is obtained by adding 0.02 to 0.5 parts by mass of fat or oil and an emulsifier and an emulsifier to 100 parts by mass in terms of dry matter of the acetylated tapioca starch. The improving agent for livestock meat products according to any one of claims 1 to 3.   The acetylated tapioca starch processed with fats and oils is subjected to a treatment for adjusting the pH to less than 5 after addition or reaction when the tapioca starch is acetylated with vinyl acetate. The improving agent for livestock meat products as described in any one.   A livestock meat product obtained by adding the livestock product improver according to any one of claims 1 to 5.