JP6462258B2 - Method for cooking meat and seasoning for cooking meat - Google Patents

Description

  The present invention relates to a method for cooking meat such as chicken, pork, beef, fish and the like, and a seasoning for cooking.

  Maillard reaction in heating and cooking (sugar and amino acids interact with each other as a brownish substance (melanoidin) as a technology that makes it easy to add a crisp grilled color (or burnt eyes) to meat such as chicken, pork and fish ) And a reaction that produces a unique aroma component) are known.

  For example, Patent Document 1 discloses that a Maillard reaction product composed of an aldose sugar or a ketose sugar and an amino acid can be subjected to, for example, spray drying to produce a color such as brown in a short time within 10 seconds. It is described that the colored product can be used for coloring various foods.

  In Patent Document 2, when an aqueous solution of dairy products (parmesan powdered cheese) and sugars (xylose) is attached to the upper surface of cooked gratans (macaroni gratan) by spraying (net) and heated, the microwave oven is about 10 minutes. It is described that a good fragrance and dark color can be obtained.

  In Patent Document 3, a paste prepared by mixing an aqueous solution of xylose and glycine and powdered fats and oils on the surface of prepared macaroni gratan is applied with a brush and heated in a commercially available 500 W microwave oven, compared to the case where the paste is not applied. It is described that it exhibits a preferable fragrance and a good baked color.

  Patent Document 4 includes a soy sauce containing salt and an amino acid, a saccharide in the form of powder consisting of glucose, a dextrin of DE 3 to 15, a karaya gum in the form of powder, garlic, a spice and mirin made of ginger, and a seasoning for cooking. A teriyaki-like product that has a crisp burnt eye and shine, such as when cooked in a normal frying pan, by evenly attaching the ingredients to the surface of the fish or chicken fillets, wrapping and cooking in a microwave oven Is obtained.

  Patent Document 4 discloses a topping composition in which a gelled product containing an amino acid, a reducing sugar, and a salt is attached to the upper surface of a cooked food and heated in a microwave oven so that it is uniformly burnt and has a desirable flavor. There is a description about cooked foods using it.

  Patent Document 5 describes that a brown coloring composition containing a caramel pigment and a thickener is applied to the surface of a dough crust to brown the surface during roasting.

  In Patent Document 6, saccharides (xylose, xylooligosaccharide, glucose, sucrose, fructose, powdered starch syrup, etc.) and amino acids (glycine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, histidine, proline, and salts thereof) A composition for scoring a food product comprising a swelling agent (sodium bicarbonate, potassium carbonate, a mixture of these with an acidic substance, ammonium chloride, ammonium carbonate, etc.) It is described that a good fragrance and dark color can be obtained even by heating in a microwave oven by sprinkling a composition for applying a light.

  In Patent Document 8, a browning agent obtained by adding a divalent or trivalent metal ion chloride salt to a saccharide containing fructose and / or fructose as a constituent sugar, and the agent is dissolved in a solvent such as water or fat. It is described that it is distributed on the surface of the food without causing it to undergo heat treatment on the surface of the food.

  Thus, the conventionally known methods for imparting a brown-colored grilled color to the meat surface use a pigment component such as a colorant or a Maillard reaction that requires sugar and amino acids as essential. Is.

JP-A 63-276458 JP-A-5-304920 JP-A-8-131092 Japanese Unexamined Patent Publication No. 7-231763 Japanese Patent Laid-Open No. 8-308531 Japanese Patent Laid-Open No. 09-107867 Japanese Patent Laid-Open No. 10-234314 JP 2014-39479 A

  However, in the methods described in Patent Documents 1 to 8, the lipids and moisture contained in the food drip from the food surface during cooking, so that the colorant or Maillard reaction product falls off the meat surface. In addition, it is not possible to expect a sufficient effect of giving a baked color.

  The present invention has been made in view of such points, and suppresses drip from meat, imparts a brownish color to the surface of the meat, and softly finishes the texture after cooking. With the goal.

The invention of claim 1 is a method of cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid, saccharide and sugar-heat-processed product to the meat, and mixing the mixture For 100 parts by weight of the meat, 0.33 to 1.00 parts by weight of whey protein as the protein, 0.33 to 3.00 parts by weight of acetic acid starch as the starch, glycine as the amino acid 0.15 to 0.83 parts by weight, 0.15 to 0.63 parts by weight of xylose as the saccharide, and 0.03 to 0.49 parts by weight of the sugar-heat-processed product. . Here, “heat cooking” includes heat cooking for cooking meat using an oven, gas, charcoal fire, and the like, and cooking for cooking meat using oil.

  “Saccharides” include xylose, glucose, galactose, fructose (monosaccharide), sucrose maltose, lactose (disaccharide) and the like.

  “Amino acid” includes glycine, isoleucine, leucine, lysine and the like. Such “saccharides” and “amino acids” have a function of giving a baked color by making a Maillard reaction during cooking.

  “Protein” includes milk protein, soy protein, egg white and the like. “Starch” includes corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and the like, or processed starch derived from them. Such “protein” and “starch” have a function of coating the surface of meat during cooking and suppressing drip of moisture and fat from the surface of the meat.

  The “sugar heat-processed product” is a product heated at a temperature of 80 to 200 ° C. with or without adding water to the saccharide. The saccharide refers to a monosaccharide, a disaccharide, a trisaccharide, or a polysaccharide higher than that, and only one kind or a plurality of kinds may be contained. Further, a plurality of types of the same type of sugar may be contained. Examples of the saccharide include glucose / fructose (monosaccharide), sucrose / maltose / lactose (disaccharide), gentianose / raffinose / panose (trisaccharide), and stachyose / scorodose (tetrasaccharide). And if the saccharide is heated under the above conditions, the saccharide heating process with a wide range of molecular weight distribution from low to high molecular weight will occur due to condensation polymerization reaction of monosaccharides (such as glucose and fructose) in the mixed solution. I can make goods. At this time, disaccharides and polysaccharides higher than trisaccharides are hydrolyzed by heat and once thermally decomposed into monosaccharides. Thereafter, these monosaccharides undergo dehydration condensation polymerization. The sugar heat-processed product thus produced is very reactive, and when heated, it easily causes a Maillard reaction with the protein of the food material, and imparts a baked flavor and color. Moreover, the sugar heat-processed product can be dried to form a powder. Examples of the drying method include spray drying, drum drying, and freeze drying. When the sugar-heat-processed product is made into powder in this way, it can be mixed with other powder products to make a powder formulation. In addition, it is preferable to use the monosaccharide which has a reducing property, and the disaccharide which has a reducing property also as the said saccharide.

  According to such an invention of claim 1, since drip (drip of moisture and fat) from meat during cooking is suppressed, sugars and amino acids are prevented from falling off from the meat surface, and the roasted color , A baked flavor can be imparted and the texture after baking can be finished softly. In other words, by applying protein and starch to the meat (splashing), the drip from the meat is suppressed, so the temperature of the product rises quickly, and even if it is cooked at a temperature lower than the normal temperature, it can be baked sufficiently. A flavor can be imparted. In particular, saccharides and amino acids react with Maillard during cooking to give a baked color, but the processed sugar product promotes the Maillard reaction, which is advantageous for giving a baked color and can also give a baked flavor.

  Moreover, since drip from meat is suppressed, the yield after completion of cooking such as baking can be improved, and as a result, the texture can be softened. And even if it cooks by normal temperature, since the raise of article | item temperature is quick, cooking time can be shortened.

In this case, as described in claim 2 , prior to cooking, it is desirable to perform a pre-treatment in which the meat is vacuum tumbled in a state where water and salt are mixed and left to stand for a certain period of time.

The invention according to claim 3, whey protein, acetate starch, glycine, xylose and glucose heating workpiece, (0.33 to 1.00) :( 0.33 to 3.00) :( 0.15 to 0. 83) :( 0.15-0.63) :( 0.03-0.49) in weight ratio, and the invention of claim 4 is characterized in that whey protein, acetic acid starch Glycine, xylose, and sugar-heat-processed product are contained in a weight ratio of 6: 6: 3: 3: 2 , and the invention of claim 5 is characterized in that whey protein, starch acetate, glycine, Xylose and sugar-heat-processed products are contained in a weight ratio of 33.4: 33.3: 15.4: 15.4: 2.5.

According to invention of Claims 3-5 , it can suppress the drip from meat by applying a predetermined amount with respect to the said meat (coating) before cooking meat, and baked color, grilled flavor The texture after baking can be softened.

Maillard reaction products can be used in place of the sugar-heat-processed product in order to impart baked color and baked flavor .
In that case, the invention of claim 6 is a method for cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid, sugar and sugar heat-processed product to the meat, The mixture is 0.17 to 0.50 parts by weight of whey protein as the protein, 0.17 to 0.50 parts by weight of acetic acid starch as the starch, and 100 to 100 parts by weight of the meat. The glycine is 0.08 to 0.23 parts by weight, the saccharide is xylose 0.08 to 0.23 parts by weight, and the Maillard reaction product is 0.01 to 0.49 parts by weight. And Here, as the “Maillard reaction product”, an alkaline substance is added or not added to a mixed solution in which 0.1 to 2 parts by weight of the monosaccharide is mixed with 1 part by weight of the liquid for seasoning. It has been heated. As the seasoning liquid, a seasoning containing at least a part of a seasoning obtained by fermenting at least one of cereals and seafood is used. And what mixed this juice for seasoning and the said saccharide | sugar is heat-processed with or without adding an alkaline substance. The Maillard reaction product can be dried to a powder. Examples of the drying method include spray drying, drum drying, and freeze drying. Further, when powdered, the sugar heat-processed product and the Maillard reaction product can be mixed and used. And it can mix with another powder product and can make a powder formulation (seasoning for heating cooking of meat).

The invention of claim 7 is a seasoning for cooking , wherein whey protein as protein, acetic acid starch as starch, glycine as amino acid, xylose as saccharide and Maillard reaction product (0.17-0) .50) :( 0.17-0.50) :( 0.08-0.23) :( 0.08-0.23) :( 0.01-0.49). It is characterized by that.

If the drip from the meat can be suppressed, and if the meat's grilling color and flavor are not very important, the composition of the heat-processed sugar product or the Maillard reaction product is omitted, and it is configured as in claims 8 and 9 Is also possible.
That is, the invention of claim 8 is a method of cooking meat by heating after applying a mixture of protein, starch, amino acid, and saccharide to the meat, and the mixture is For 100 parts by weight of meat, 0.22 to 0.51 part by weight of whey protein as the protein, 0.21 to 0.51 part by weight of acetic acid starch as the starch, and 0.09 of glycine as the amino acid -0.24 weight part, It contains 0.09-0.24 weight part of xylose as the said saccharides, It is characterized by the above-mentioned.

The invention of claim 9 comprises whey protein, starch acetate, glycine, and xylose, (0.22-0.51) :( 0.21-0.51) :( 0.09-0.24) :( In a weight ratio of 0.09 to 0.24).

Furthermore, from the viewpoint of suppression of drip from meat, not only the sugar-heat-processed product and Maillard reaction product, but also the blending of amino acids and saccharides may be omitted .

  In the present invention, the meat is heated and cooked after a mixture of sugar, sugar processed product (or Maillard reaction product), amino acid, protein, and starch mixed in a predetermined blending ratio is applied to the meat. Therefore, it is possible to suppress drip from meat, to give a baked color and a baked flavor, and to produce a soft texture after cooking.

It is a figure which shows the external appearance of specimen A0 after cooking. It is a figure which shows the external appearance of specimen A1 after heat cooking. It is a figure which shows the external appearance of specimen A6 after heat cooking. It is a figure which shows the external appearance of the sample A33 after heat cooking. It is a figure which shows the external appearance of the sample B24 after cooking. It is a figure which shows the external appearance of the sample B25 after heat cooking. It is a figure which shows the external appearance of the sample C1 after heat cooking. It is a figure which shows the external appearance of the sample C14 after heat cooking.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

One example of the seasoning for cooking meat according to the present invention is shown in Table 1 (the present seasoning A). This seasoning contains whey protein, starch acetate, glycine, xylose and sugar-heat-processed product in a weight ratio of 6: 6: 3: 3: 2 , and the standard addition amount for 100 parts by weight of meat is 1 to 3 parts by weight. The “sugar-heat-processed product” in Table 1 means that water is added at a ratio of 0.4 parts by weight to 1 part by weight of sugar, heated in an open kettle, and heated to 140 ° C. The one heated for 10 hours while maintaining this temperature is spray-dried and powdered.

Subsequently, using the seasoning A, chicken thigh meat was cooked (so-called yakitori) and tested for yield (%) after cooking.

  In the cooking method, chicken thigh was cut into a size of 25 to 30 g, and vacuum tumbling (vacuum for 5 minutes, tumbling for 20 minutes) with the pretreatment formulation shown in Table 2 below.

Then, the mixture was allowed to stand at 4 ° C. for 1 hour, and then the seasoning (the seasoning of the present invention) was applied to the surface of chicken thighs at the ratio shown in Table 3 (a), and allowed to stand at room temperature for 10 minutes. In addition, the ratio of each component actually applied to the surface of the chicken leg is shown in FIG.

  After the standing, it was cooked in an oven (200 ° C., after cooking for 5 minutes in the table and then for 5 minutes on the back) and then cooled.

  Tables 3 (a), (b), and (c) show the weights before and after the process of applying the seasonings, the yield after standing, the weight before and after cooking, and the yield after cooking. In Table 3 (c), the yield after standing (%) is calculated by the weight after standing / weight before processing, and the yield after cooking (%) is (weight after standing / weight before processing) × Calculated by (weight after cooking / weight before cooking) × 100.

In this test, specimens A6 to A14 were prepared by applying 1 to 3 parts by weight of the seasoning A of the present invention to 100 parts by weight of chicken thigh, and compared to the specimen A0 not coated with the seasoning A of the present invention. It can be seen that the yield afterwards has increased significantly, exceeding 90%. That is, whey protein 0.33 to 0.99 parts by weight, acetic acid starch 0.33 to 0.99 parts by weight, glycine 0.15 to 0.46 parts by weight, and xylose 0.15 to 0 parts per 100 parts by weight of chicken thigh It can be seen that the yield after cooking exceeds 90% when .46 parts by weight and 0.03 to 008 parts by weight of sugar-heat-processed product are applied.

  Moreover, since the yield after cooking exceeds 90%, a drip is suppressed and the food texture after heat cooking is finished softly. In addition, the sample A1 (see FIG. 2) coated with 0.01 parts by weight of the seasoning A of the present invention has a brownish color tone compared to the sample A0 (see FIG. 1) to which the seasoning of the present invention is not applied. It can be seen that a little sticky, and it can be confirmed that the specimen A6 (see FIG. 3) with a yield of more than 90% is also given a sufficiently bright color. Therefore, in the samples A6 to A14, it is possible to achieve both improvement in yield and imparting a bright color.

  From this test result, it can be said that the yield after cooking is increased by applying 1-3 parts by weight of the seasoning of the present invention to 100 parts by weight of meat (chicken thigh). And it can be said that a preferable baked color is also obtained.

Subsequently, by applying a mixture of whey protein, starch acetate, glycine, xylose and sugar heat-processed product that constitutes the seasoning of the present invention to meat, the yield after cooking increases, so after cooking It was also tested how each component of the seasoning affects the yield.
(i) Effect of glycine Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of glycine was changed. The results are as shown in Table 4.

From this result, it can be seen that glycine does not significantly affect the yield after cooking even if the blending amount is increased. On the other hand, regarding the sample A18, the appearance after cooking is good, but it has been confirmed that the sweetness of glycine is unnatural and the grilled flavor after cooking is impaired. Therefore, it is not preferable to increase the amount of glycine, and it is desirable that the amount be 0.83 parts by weight or less.
(ii) Effect of xylose Of the whey protein, starch acetate, glycine, xylose and sugar-heat-processed products, only the xylose content was changed. The results are as shown in Table 5.

From this result, it can be seen that xylose has little influence on the yield after cooking even if the blending amount is increased. On the other hand, it has been confirmed that the surface of the specimen A23 is too burnt, the baking color becomes too dark, and the appearance after cooking is impaired. Therefore, it is not preferable to increase the compounding amount of xylose, and it is desirable to make it 0.66 parts by weight or less.
(iii) Effect of whey protein Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of whey protein was changed. The results are as shown in Table 6.

From this result, it can be seen that whey protein has little influence on the yield after cooking even if the blending amount is increased. On the other hand, it has been confirmed that the samples A25 and A26 have white protein adhering to the surface, and the appearance after cooking is impaired. Therefore, it is not preferable to increase the amount of whey protein, and it is preferably 1.00 parts by weight or less.
(iv) Effect of acetic acid starch Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of acetic acid starch was changed. The results are as shown in Table 7.

From this result, it can be said that when the blending amount of acetic acid starch is increased, the yield after cooking can be improved and the appearance after cooking is not impaired.
(v) Effect of sugar-heat-processed product Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed product, only the blending amount of the sugar-heat-processed product was changed. The results are as shown in Table 8.

From this result, even if the amount of the sugar heat-processed product is increased, there is not much influence on the yield after cooking. For example, as shown in FIG. It turns out that it acts effectively on provision of baked color by doing.

  Then, another compounding example of the seasoning for heating cooking of meat is shown in Table 9 (present invention seasoning B).

Similarly to the case described above, the seasoning B was used to heat cook chicken thighs (so-called yakitori) and test the yield after cooking (%).

In this test, specimens B1 to B5 were obtained by applying 0.6 to 2.5 parts by weight of the seasoning B of the present invention to 100 parts by weight of chicken thigh, and applied to the sample B0 not coated with the seasoning B of the present invention. In comparison, it can be seen that the yield after cooking increased significantly, exceeding 90%. That is, 0.20 to 0.83 parts by weight of whey protein, 0.20 to 0.83 parts by weight of acetic acid starch, 0.09 to 0.39 parts by weight of glycine, and 0.09 to 0 of xylose with respect to 100 parts by weight of chicken thigh. It can be seen that the yield after cooking exceeds 90% when .39 parts by weight and 0.02 to 0.06 parts by weight of sugar-heat-processed product are applied.

Furthermore, using the seasoning B of the present invention, to what extent acetic acid starch and sugar-heat-processed products can be blended was investigated and the upper limit for blending was examined.
(vi) Effect of acetic acid starch Only the blending amount of acetic acid starch was changed. The results are as shown in Table 7.

From this result, it can be said that if the amount of acetic acid starch is increased, the yield after cooking can be improved. However, samples B13 to B17 have white starch visually recognized on the surface, and the appearance is impaired. Therefore, it can be said that the acetic acid starch is desirably 3.00 parts by weight or less.
(vii) Effect of sugar-heat-processed product Only the amount of sugar-heat-processed product was changed. The results are as shown in Table 8.

From this result, even if the amount of the sugar heat-processed product is increased, there is not much influence on the yield after cooking, but it is clear if samples B24 and B25 are compared (see FIGS. 5 and 6), In Sample B25, the surface was too colored with a sugar-heat-processed product, and the appearance was impaired. From this point, it can be said that the sugar heat-processed product needs to be 0.49 parts by weight or less.

  From the above results, 0.33-1.00 parts by weight of whey protein, 0.33-3.00 parts by weight of acetic acid starch, 0.15-0.83 parts by weight of glucin, and 0.15-0 of xylose .63 parts by weight, 0.03 to 0.49 parts by weight of the sugar heat-processed product, that is, whey protein, acetic acid starch, glucin, xylose and the sugar heat-processed product (0.33 to 1.00) : (0.33 to 3.00): (0.15 to 0.83): (0.15 to 0.63): (0.03 to 0.49) The weight ratio of the meat 100 If it is applied to the part, it prevents drip from the meat (drip of water and fat) during cooking, prevents saccharides and amino acids from falling off the meat surface, Can give baked flavor and soften the texture after baking It can be increased.

  Then, it replaced with the sugar heat processing goods, and the test result was shown in Table 14 using the seasoning C (refer Table 13) using the Maillard reaction product.

From this result, if the Maillard reaction product is included in an amount of 0.01 parts by weight, the yield after cooking exceeds 90%, as in the case of the sugar heat-processed product. For example, as shown in FIG. Although the effect of imparting color can be obtained, it can be said that even if the blending amount is increased, there is not much influence on the yield after cooking. And in the specimen C14 containing 0.54 parts by weight of the Maillard reaction product, as shown in FIG. 8, the surface was too colored with the Maillard reaction product, and the appearance was impaired. From this point, if the Maillard reaction product is in the range of 0.01 to 0.49 parts by weight, it can be used instead of the sugar heat-processed product or mixed with it.

  Furthermore, from the viewpoint of suppressing drip, whey protein and processed starch are sufficient, and it is considered that sugar-heat processed products and Maillard reaction products are not necessarily required, so seasoning C (see Table 15) is used. Table 16 shows the results of using and similar tests.

From the above results, 0.22-0.51 part by weight of whey protein, 0.21-0.51 part by weight of acetic acid starch, 0.09-0.24 part by weight of glycine, and 0.09-0 of xylose .24 parts by weight, that is, whey protein, acetic acid starch, glycine, xylose, (0.22-0.51) :( 0.21-0.51) :( 0.09-0.24) : With a weight ratio of (0.09 to 0.24), if applied to 100 parts by weight of the meat (spraying), drip from the meat (drip of moisture and fat) is suppressed during cooking It was also found that sugars and amino acids can be prevented from falling off the meat surface, and the texture after cooking can be made soft. That is, in this case, it can be said that the seasoning D may be applied in an amount of 0.6 to 1.5 parts by weight with respect to 100 parts by weight of meat.

In addition, xylose and glycine, which reacts with melad during cooking and gives a baked color,
Table 18 shows the results of a similar test using seasoning C (see Table 17) because it is considered not necessarily necessary from the viewpoint of suppressing drip.

From the above results, 0.30 to 0.75 parts by weight of whey protein and 0.30 to 0.75 parts by weight of acetic acid starch can be obtained without including glycine and xylose (saccharides) as well as processed sugar products. In proportion, that is, whey protein, acetic acid starch, (0.30 to 0.75): (0.30 to 0.75) by weight ratio, if applied to 100 parts by weight of the meat, It was found that drip (drip of water and fat) from meat was suppressed, sugar and amino acids were prevented from falling off the meat surface, and the texture after cooking could be made soft. That is, in this case, it can be said that the seasoning D may be applied in an amount of 0.6 to 1.5 parts by weight with respect to 100 parts by weight of meat.

In addition to the above, the present invention can be implemented with the following modifications.
(i) In the above embodiment, xylose is used alone as a saccharide having a function of giving a baked color by reacting with Maillard during cooking, but it is also possible to use glucose alone instead of xylose. It is also possible to use them together.
(ii) In the above embodiment, chicken thigh is used as the meat, but drip can be similarly suppressed for meat such as pork, beef, fish and the like. It is also effective as a seasoning.

Claims (9)

A method of heating and cooking meat that is cooked after applying a mixture of protein, starch, amino acid, sugar, and sugar heat-processed product to the meat,
The mixture is 0.33-1.00 parts by weight of whey protein as the protein, 0.33-3.00 parts by weight of acetic acid starch as the starch, and 100% by weight of the meat. 0.15 to 0.83 parts by weight of glycine as, 0.15 to 0.63 parts by weight of xylose as the saccharide, and 0.03 to 0.49 parts by weight of the sugar-heat-processed product. A cooking method for meat. Prior to cooking, the meat to water, then vacuum tumbling in admixture with sodium chloride, and performs pre-processing for a fixed time standing, cooking method meat according to claim 1. Whey, acetate starch, glycine, xylose and glucose heating workpiece, (0.33 to 1.00) :( 0.33 to 3.00) :( 0.15 to .83) :( 0.15 -0.63): A seasoning for cooking of meat, characterized by being included at a weight ratio of (0.03-0.49). A seasoning for cooking heat of meat, comprising whey protein, acetic acid starch, glycine, xylose and sugar heat-processed product in a weight ratio of 6: 6: 3: 3: 2 .   Heat cooking of meat, characterized in that it includes whey protein, acetic acid starch, glycine, xylose and sugar cooked products in a weight ratio of 33.4: 33.3: 15.4: 15.4: 2.5 Seasoning for. A method of cooking meat by heating, after applying a mixture of protein, starch, amino acid, sugar, and Maillard reaction product to the meat,
The mixture is 0.17 to 0.50 parts by weight of whey protein as the protein, 0.17 to 0.50 parts by weight of acetic acid starch as the starch, and 100 to 100 parts by weight of the meat. The glycine is 0.08 to 0.23 parts by weight, the saccharide is xylose 0.08 to 0.23 parts by weight, and the Maillard reaction product is 0.01 to 0.49 parts by weight. And cooking method of meat.   Whey protein, acetic acid starch, glycine, xylose and Maillard reaction products are (0.17-0.50) :( 0.17-0.50) :( 0.08-0.23) :( 0.08 To 0.23): (0.01 to 0.49) in a weight ratio of the meat seasoning for cooking. A method of cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid and sugar to meat,
The mixed product is 0.22 to 0.51 part by weight of whey protein as the protein, 0.21 to 0.51 part by weight of acetic acid starch as the starch, and 100% by weight of the meat. A method for cooking meat, comprising 0.09 to 0.24 parts by weight of glycine as a component and 0.09 to 0.24 parts by weight of xylose as the saccharide.   Whey protein, acetic acid starch, glycine, and xylose are (0.22 to 0.51): (0.21 to 0.51): (0.09 to 0.24): (0.09 to 0.24). ) Meat seasoning for cooking of meat.