JP6619561B2 - Meat and seafood quality improving agent, and meat and seafood quality improving method - Google Patents

Description

  The present invention relates to a quality improver for meat and seafood, and a method for improving the quality of meat and seafood using the quality improver.

  Meat and seafood are distributed through refrigeration and freezing before being cooked, or refrigerated or frozen after cooking. In this refrigeration or freezing process, there is a problem that the drip flows out due to water separation, and not only the taste and texture are lowered, but also the yield is lowered and the commercial value is lowered. Therefore, in order to solve these problems, conventionally, a treatment such as immersing meat or seafood in an aqueous solution of an alkali agent or a salt in advance has been performed to suppress water separation or drip outflow (for example, (See Patent Documents 1 to 4).

  However, when meat or fish and shellfish are treated with an alkali agent, there has been a problem that discoloration (coloring) or an unpleasant odor that is attributable to the meat or fish and shellfish and the alkali agent, so-called alkali odor / alkali taste. In particular, when cooking is carried out at a relatively high temperature, such as frying in an oven, baking in an oven, or boiled in hot water, the problem is significant, and the quality of meat and seafood products deteriorates. is there.

Therefore, by treating shrimp with specific amounts of sugar alcohol, trisodium citrate, alkali carbonate, and alkali bicarbonate, a technique for suppressing undesired coloration of shrimp with an alkali agent and improving yield (for example, patents) Reference 5), by treating shellfish or livestock meat with an aqueous solution containing sodium carbonate and / or sodium hydrogen carbonate, potassium chloride and amino acids or salts thereof, quality improvement such as flavor, water separation (yield), and alkali A technique (for example, refer to Patent Document 6) for suppressing and mitigating odor and alkali taste has been proposed.
However, in these proposals, although a certain degree of effect can be obtained, a sufficient effect cannot be obtained in terms of suppression of alkaline odor and alkaline taste, and further techniques are required.

  In addition, in order to improve the meat diet and animal odor of livestock meat food, the technique which uses a yeast extract is proposed until now (for example, refer patent document 7). However, in the above proposal, there is no description or suggestion about suppression of alkali odor / alkaline taste.

JP 55-144844 A Japanese Patent Laid-Open No. 3-49463 Japanese Patent No. 3043970 Japanese Patent No. 2829312 JP 2006-34236 A JP 2007-312771 A JP 2003-284528 A

  An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention can easily improve the texture and yield of meat and seafood, and can suppress or prevent the generation of alkali odor and alkali taste, and improve the quality of meat and seafood. It is another object of the present invention to provide a method for improving the quality of meat and seafood using the quality improver.

  As a result of intensive studies to achieve the above object, the present inventors have processed meat and seafood by treating meat or seafood with a solution or suspension containing an alkaline agent and a processed yeast product. It has been found that it is possible to improve the feeling and yield, and to suppress or prevent the generation of undesired odors, so-called alkali odor and alkali taste, which are considered to be caused by meat, fish and shellfish, and an alkaline agent.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> An agent for improving quality of meat and seafood, characterized by containing an alkaline agent and a processed yeast product.
<2> The quality improver according to <1>, wherein the processed yeast product is dry yeast or crushed yeast.
<3> The quality improver according to <1> or <2>, which is a solid preparation containing 5% by mass to 95% by mass of an alkaline agent and 5% by mass to 95% by mass of a processed yeast product.
<4> In use, the quality improver according to any one of <1> to <3>, wherein the concentration of the processed yeast product is adjusted to 0.1% by mass to 5% by mass.
<5> The quality improver according to any one of <1> to <4>, further containing a pH adjuster.
<6> The above-mentioned <1> to <5>, wherein the pH value of the solution or suspension having a quality improver content of 0.2% by mass to 10% by mass is adjusted to be in the range of 7 to 11. The quality improver according to any one of the above.
<7> A method for improving the quality of meat and seafood, comprising the step of treating meat or seafood with a solution or suspension containing an alkaline agent and a processed yeast product.
<8> The method according to <7>, wherein the processed yeast product is dry yeast or crushed yeast.
<9> A solution or suspension containing 0.1% by mass to 10% by mass of an alkaline agent and 0.1% by mass to 5% by mass of a processed yeast product, and having a pH value adjusted to 7 to 11, and meat. Or it is the method of Claim 7 or 8 which processes seafood.

  According to the present invention, the above-described problems can be solved, the texture and yield of meat and seafood can be easily improved, and the generation of alkali odor and alkaline taste can be suppressed or prevented. It is possible to provide a quality improver for meat and seafood that can be prepared, and a method for improving the quality of meat and seafood using the quality improver.

(Meat and seafood quality improver)
The meat and seafood quality improver of the present invention (hereinafter sometimes referred to as “quality improver”) includes at least an alkaline agent and a processed yeast product, and further includes other components as necessary.

<Alkaline agent>
The alkali agent is not particularly limited as long as it is usually used for meat and seafood, and can be appropriately selected according to the purpose. For example, sodium carbonate, sodium bicarbonate, potassium carbonate, Examples thereof include trisodium phosphate and tripotassium phosphate. These may be used individually by 1 type and may use 2 or more types together.
The said alkaline agent is marketed and can use a commercial item suitably.

  There is no restriction | limiting in particular as content in the said quality improvement agent of the said alkali agent, According to the objective, it can select suitably.

  In the use of the quality improver, the concentration of the alkaline agent in the solution or suspension containing the quality improver is not particularly limited, and the amount of the solution or suspension, meat or fish and shellfish to be processed Can be suitably selected according to the amount ratio, etc., but is preferably 0.1% by mass to 10% by mass, more preferably 0.3% by mass to 5% by mass, and 0.5% by mass to 3% by mass. Is particularly preferred. When the concentration of the alkaline agent is less than 0.1% by mass, the effect of improving the quality of meat and seafood to be processed (for example, texture and yield) is not sufficient, and when the concentration exceeds 10% by mass, the meat And the original texture of seafood may be impaired, and suppression of alkali odor may be difficult. On the other hand, when it is within the preferable range, it is advantageous in that the quality improvement effect of meat and seafood to be processed is more excellent.

<Yeast processed product>
The yeast-treated product is not particularly limited and can be appropriately selected according to the purpose. For example, dry yeast, yeast pulverized product (dried yeast powder, etc.), yeast extract (self-digested product, enzyme treatment, etc.), Examples include organic acid extracts of yeast cells. These may be used individually by 1 type and may use 2 or more types together.
Among these, dry yeast and yeast pulverized products (dry yeast powder and the like) are preferable in that the generation of alkali odor and alkaline taste can be further suppressed or prevented.

  The yeast used in the processed yeast product is not particularly limited as long as it can be used for food, and can be appropriately selected according to the purpose. For example, baker's yeast, brewer's yeast, wine yeast, sake yeast, Examples include miso soy yeast. Among these, baker's yeast and beer yeast are preferable.

  The yeast strain is not particularly limited and may be appropriately selected depending on the intended purpose. Examples include the genus Candida, Rhodotorula, and Pichia, and examples of specific strains include Saccharomyces cerevisiae, Saccharomyces cersbergensis, Saccharomyces cersbergensis, and Saccharomyces cerevisiae. rula japonica, Mycotorula lipolytica, Torulaspora delbrueckii, Torulaspora fermentati, Candida sake, Candida tropicalis, Candida utilis, Hansenula anomala, Hansenula suaveolens, Saccharomycopsis fibligera, Saccharomyces lipolytica, Rhodotorula rubra, like Pichia farinosa. Among these, Saccharomyces cerevisiae and Saccharomyces carlsbergensis are preferable.

The processed yeast product may be commercially available or may be prepared from yeast.
Examples of commercially available yeast processed products include yeast powder HA (dry bread yeast powder, manufactured by Oriental Yeast Co., Ltd.), yeast powder HG (dry fermentation bread yeast powder, manufactured by Oriental Yeast Industry Co., Ltd.), and powdered brewer's yeast. Food (dried beer yeast powder, manufactured by Asahi Food and Healthcare Co., Ltd.), Taste A-695 (beer yeast extract, manufactured by Oriental Yeast Co., Ltd.), Taste F-228 (Bread yeast extract, Oriental Yeast Industry Co., Ltd.) Manufactured).

  There is no restriction | limiting in particular as content in the said quality improvement agent of the said yeast processed material, According to the objective, it can select suitably.

  In the use of the quality improver, the concentration of the processed yeast product in the solution or suspension containing the quality improver is not particularly limited, and the amount of the solution or suspension, meat or fish and shellfish to be processed. Although it can select suitably according to quantity ratio etc. with a kind, 0.1 mass%-5 mass% are preferable, 0.3 mass%-3 mass% are more preferable, 0.5 mass%-1. mass%. 5% by mass is particularly preferred. When the concentration of the processed yeast product is less than 0.1% by mass, the effect of suppressing or preventing alkali odor / alkaline taste may not be sufficient. Not only is the suppression or prevention effect improved, but yeast odor may be imparted to meat and seafood processed on the contrary. On the other hand, when it is within the preferable range, it is advantageous in that the generation of alkali odor and alkaline taste can be further suppressed or prevented.

<Other ingredients>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include pH adjusters; sucrose, glucose, fructose, various sugar alcohols, and the like. Sugars; starch and flour; sweeteners such as stevia and aspartame; dextrin; ingredients with antibacterial action such as organic acids and salts thereof, glycine and DL-alanine; seasonings and flavoring ingredients; flavors; pigments; ascorbic acid and ascorbine Examples thereof include antioxidants such as sodium acid, ferulic acid and tea extract. These may be used individually by 1 type and may use 2 or more types together.
Among these, it is preferable to contain a pH adjuster in that the pH of the solution or suspension containing the quality improver can be adjusted.
Commercially available products can be used as appropriate for the other components.
There is no restriction | limiting in particular as content in the said quality improvement agent of the said other component, According to the objective, it can select suitably.

-PH adjuster-
The pH adjuster is not particularly limited as long as it can be applied to meat, seafood, and other foods and drinks, and can be appropriately selected according to the purpose. Examples thereof include organic acids and salts thereof, hydrochloric acid Sodium hydroxide, potassium hydroxide, inorganic salts and the like. These may be used individually by 1 type and may use 2 or more types together.
The pH adjuster in the present invention refers to a pH adjuster other than the alkaline agent.

Specific examples of the organic acid and salts thereof include acetic acid, citric acid, malic acid, fumaric acid, succinic acid, adipic acid, lactic acid, tartaric acid, phytic acid, phosphoric acid and salts thereof, glucono delta lactone, and the like. .
The content of the pH adjuster in the quality improver is not particularly limited, and depends on the amount of the solution or suspension containing the quality improver, its pH, the amount of meat or fish to be processed, and the like. Can be selected as appropriate.

<Content>
The quality improver is dissolved or suspended in water or an aqueous liquid.
There is no restriction | limiting in particular as content in the melt | dissolution or suspension of the said quality improvement agent, Although it can select suitably according to the objective, 0.2 mass%-10 mass% are preferable, 0.5 mass% 10 mass% is more preferable, and 1 mass% to 5 mass% is particularly preferable.

<PH value>
There is no restriction | limiting in particular as melt | dissolution of the said quality improvement agent, or pH value of a suspension, Although it can select suitably according to the objective, Content of the said quality improvement agent is 0.2 mass%-10 mass% The pH value of the solution or suspension is preferably adjusted to be in the range of 7 to 11, and more preferably adjusted to be in the range of 8 to 10.5. When the pH value is less than 7 or exceeds 11, the quality improvement effect may not be sufficiently exhibited.

<Form and dosage form>
There is no restriction | limiting in particular as a form and dosage form of the said quality improvement agent, Although it can select suitably according to the objective, From a viewpoint of work / operativity, storage of a quality improvement agent, etc., a solid formulation is preferable.
There is no restriction | limiting in particular as a form of the said solid formulation, Although it can select suitably according to the objective, The form which can be easily melt | dissolved or suspended in aqueous liquids, such as water, such as a powder and a granule, is preferable.

  There is no restriction | limiting in particular as content of the said alkaline agent in the said solid formulation, Although it can select suitably according to the objective, 5 mass%-95 mass% are preferable, and 10 mass%-90 mass% are more preferable. .

  There is no restriction | limiting in particular as content of the said yeast processed material in the said solid formulation, Although it can select suitably according to the objective, 5 mass%-95 mass% are preferable, and 10 mass%-90 mass% are more. preferable.

  The content of the other components in the solid preparation is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose.

<Meat and seafood>
The meat targeted by the quality improver is not particularly limited as long as it is animal meat, and can be appropriately selected according to the purpose. Examples thereof include pork, chicken, beef, and lamb.

  The seafood targeted by the quality improver is not particularly limited and can be appropriately selected according to the purpose. For example, fish such as tuna, salmon, mackerel, horse mackerel, sardine, and kiss, shrimp, crab, Squid, octopus, shellfish, etc. are listed.

<Usage and cooking method>
The use / cooking method of the meat and seafood treated with the quality improver is not particularly limited and can be appropriately selected according to the purpose, but is not preferably caused by meat, seafood and an alkaline agent. Odors, so-called alkaline odors and tastes, are particularly noticeable when cooking at relatively high temperatures, such as deep-fried (fried, tempura, fritters, fries, etc.), baking in an oven, boiled in hot water, etc. Therefore, the quality improver is preferably used for the purpose of improving the quality of meat and fish and shellfish used for these.

  The said quality improvement agent can be used suitably for the quality improvement method of the meat and seafood of this invention mentioned later.

(Methods for improving the quality of meat and seafood)
The method for improving the quality of meat and seafood of the present invention (hereinafter sometimes referred to as “quality improving method”) includes at least a treatment step, and further includes other steps as necessary.

<Processing process>
The treatment step is a step of treating meat or fish and shellfish with a solution or suspension (hereinafter sometimes referred to as “treatment liquid”) containing an alkaline agent and a yeast processed product.

<< Processing liquid >>
The treatment liquid contains at least an alkaline agent and a processed yeast product, and further contains other components as necessary.
The solvent of the treatment liquid is water or an aqueous liquid.

-Alkaline agent-
The alkali agent is the same as that described in the item of the alkali agent of the meat and seafood quality improver.
The concentration of the alkali agent in the treatment liquid is the same as that described in the item of the alkali agent of the meat and fish quality improver.

-Yeast processed product-
The processed yeast product is the same as that described in the item of processed yeast product of the meat and seafood quality improver.
The density | concentration in the said process liquid of the said yeast processed material is the same as what was described in the item of the yeast processed material of the said quality improvement agent of the said meat and fishery products.

-Other ingredients-
The other components are the same as those described in the item of other components of the meat and seafood quality improvers.
The concentration of the other components in the treatment liquid is the same as that described in the item of other components of the meat and fish quality improver.

-PH value-
The pH value of the treatment liquid is the same as that described in the item of pH value of the meat and seafood quality improver.

<< Processing >>
There is no restriction | limiting in particular as a method of processing the said meat or fishery products, According to the objective, it can select suitably, For example, the method of immersing the said meats or fishery products in the said processing liquid, The said meats or fishery products Examples include a method of spraying or applying the treatment liquid. These may be used individually by 1 type and may use 2 or more types together.
Among these, the dipping method is preferable.
According to the quality improvement method of the present invention, the quality of meat or seafood can be improved by a simple treatment.

  In the treatment step, the quality improver may be used, or the alkaline agent, the yeast processed product, and the other components may be added separately as needed.

<Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, a thawing step for thawing frozen meat or fish and shellfishes can be mentioned. It is done.

<Meat and seafood>
The meat and seafood targeted by the quality improvement method are the same as those described in the section of meat and seafood in the quality improver for meat and seafood.

<Usage and cooking method>
The uses / cooking methods of meat and seafood processed by the quality improvement method are the same as those described in the items of the uses / cooking methods of the meat and seafood quality improvers.

  EXAMPLES Hereinafter, although a test example and a manufacture example are shown and this invention is demonstrated, this invention is not limited to these test examples and a manufacture example at all.

(Test Example 1: Examination of materials that reduce alkali odor and taste)
<Preparation of alkali agent-containing composition>
An alkali agent-containing composition having the following composition containing sodium carbonate, sodium hydrogen carbonate, and potassium carbonate as the alkali agent and trisodium citrate and citric acid as the pH adjuster was prepared. In addition, the pH value of the solution when the said alkaline agent containing composition is added 1 mass% with respect to water is 9.9.
・ Sodium carbonate: 60% by mass
・ Sodium bicarbonate: 21% by mass
・ Trisodium citrate: 7% by mass
・ Potassium carbonate: 6% by mass
・ Citric acid: 6% by mass

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 9.9). Each of the study materials described in Table 1 below was added to the solution so as to be 1% by mass, and each immersion liquid was prepared.

<Manufacture of fried chicken>
About 100 g of chicken thigh (commercially available product in Japan) was placed in about 100 g of the immersion liquid and immersed for 3 hours. Thereafter, the liquid was drained, and then the chicken thigh was put into the batter liquid of fried flour, and then oiled at 160 ° C. to 170 ° C. for 4 minutes and 30 seconds.

-Evaluation-
After the oil was dripped, the oil was cut, and the fried food was subjected to sensory evaluation by the 10 evaluators according to the following evaluation criteria. Table 1 shows the average score of the evaluation results.
[Evaluation criteria]
5 points ... Alkaline odor and alkali taste are not present.
4 points ... Alkaline odor and alkali taste are not so much.
3 points: Slightly alkaline odor and alkaline taste.
2 points ... Alkaline odor and alkaline taste.
1 point: Strong alkaline odor and alkaline taste.

  From the results in Table 1 above, as a processed yeast product, dried bread yeast powder (yeast powder HA, yeast powder HG), brewer's yeast powder, brewer's yeast extract (savory A-695), or bread yeast extract (savory F- It was confirmed that by adding 228) to the immersion liquid, it is possible to reduce the alkali odor / alkaline taste produced by the reaction of sodium carbonate and sodium bicarbonate with meat, and the alkali odor / alkaline taste produced by adding potassium carbonate. . Among these, when dry bread yeast powder and brewer's yeast powder were used, a more excellent alkaline odor / alkali taste reducing effect was observed.

(Test Example 2-1: Examination of concentration of processed yeast product)
<Preparation of alkali agent-containing composition>
The alkali agent containing composition of the following composition which contains sodium carbonate and sodium hydrogencarbonate as an alkali agent, and trisodium citrate and citric acid as a pH adjuster was prepared. In addition, the pH value of the solution when the said alkaline agent containing composition is added 1 mass% with respect to water is 10.0.
・ Sodium carbonate: 66% by mass
・ Sodium bicarbonate: 21% by mass
・ Trisodium citrate: 7% by mass
・ Citric acid: 6% by mass

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 9.9). To the solution, dry yeast powder (yeast powder HA, manufactured by Oriental Yeast Co., Ltd.) was added to 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.0% by mass. An immersion liquid was prepared. Moreover, the immersion liquid which did not add dry yeast powder was also prepared.

<Manufacture of fried chicken>
Fried foods were manufactured in the same manner as in Test Example 1.

-Evaluation-
Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2-1, together with the yield.

From the results shown in Table 2-1, the effect of reducing the alkaline odor / alkaline taste was recognized by adding the processed yeast product to the immersion liquid. Among these, when 0.7% by mass or more of the processed yeast product was added, a more excellent alkaline odor / alkaline taste reducing effect was observed.
In addition, the yield of fried food when the treated yeast product is added to the immersion liquid is the same as when the treated yeast product is not added to the immersion liquid, and the treated yeast product affects the yield improvement effect of the alkaline agent. Not confirmed.
In addition, the texture of fried chicken when the processed yeast product is added to the immersion liquid is the same as when the processed yeast product is not added to the immersion liquid, and the processed yeast product affects the texture improvement effect of the alkaline agent. Was confirmed not to give.
Further, no change in the fried color of the fried food was observed due to the presence or absence of the processed yeast product.

(Test Example 2-2: Examination of concentration of processed yeast product)
<Preparation of alkali agent-containing composition>
An alkali agent-containing composition having the following composition containing sodium carbonate, sodium hydrogen carbonate, and potassium carbonate as the alkali agent and trisodium citrate and citric acid as the pH adjuster was prepared. In addition, the pH value of the solution when the said alkaline agent containing composition is added 1 mass% with respect to water is 9.9.
・ Sodium carbonate: 60% by mass
・ Sodium bicarbonate: 21% by mass
・ Trisodium citrate: 7% by mass
・ Potassium carbonate: 6% by mass
・ Citric acid: 6% by mass

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 9.9). To the solution, dry yeast powder (yeast powder HA, manufactured by Oriental Yeast Co., Ltd.) was added to 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.0% by mass. An immersion liquid was prepared. Moreover, the immersion liquid which did not add dry yeast powder was also prepared.

<Manufacture of fried chicken>
Fried foods were manufactured in the same manner as in Test Example 1.

-Evaluation-
Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2-2 together with the yield.

From the results of Table 2-2, as in Test Example 2-1, even when the alkaline agent is different, the effect of reducing the alkaline odor / alkaline taste is recognized by adding the treated yeast product to the immersion liquid. It was. Among them, when 0.5% by mass or more of the processed yeast product was added, a more excellent alkaline odor / alkali taste reducing effect was observed.
Further, as in Test Example 2-1, it was confirmed that even if the alkaline agent is different, the processed yeast product does not affect the yield improving effect and texture improving effect of the alkaline agent, There was no change in fried color due to the presence or absence of processed yeast.

(Test Example 3-1: Examination of concentration of processed yeast product)
<Preparation of alkali agent-containing composition>
An alkaline agent-containing composition was prepared in the same manner as in Test Example 2-1.

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 9.9). To the solution, dry yeast powder (yeast powder HA, manufactured by Oriental Yeast Co., Ltd.) was added to 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.0% by mass. An immersion liquid was prepared. Moreover, the immersion liquid which did not add dry yeast powder was also prepared.
Moreover, the immersion liquid which does not contain an alkaline agent containing composition and dry yeast powder as a control was also prepared.

<Manufacture of boiled shrimp>
Frozen shrimp packed in vacuum (flower shrimp from India) was thawed with running water. The shrimp thawed with running water was drained and the weight was measured.
Next, about 100 g of the shrimp was put into about 100 g of the immersion liquid and immersed for 3 hours. After the immersion, the liquid was drained and the weight was measured.
The shrimp was placed in 3 times the amount of hot water and boiled for 90 seconds after boiling again. After boiling, the liquid was drained and the weight was measured.

-Evaluation-
Sensory evaluation was performed in the same manner as in Test Example 1 on the shrimp that had been drained after boiling. The results are shown in Table 3-1, together with the yield (after immersion and after boiling).

From the results of Table 3-1 above, by adding the processed yeast product to the immersion liquid, an effect of reducing the alkaline odor / alkaline taste was recognized also in the seafood. Among them, when 0.5% by mass or more of the processed yeast product was added, a more excellent alkaline odor / alkali taste reducing effect was observed.
Moreover, the yield (after soaking and after boiling) of the boiled shrimp when the treated yeast product is added to the soaking solution is the same as when the treated yeast product is not added to the soaking solution. It was confirmed that it does not affect the yield improvement effect of the alkali agent.
In addition, the texture of boiled shrimp when the processed yeast product is added to the immersion liquid is the same as when the processed yeast product is not added to the immersion liquid. It was confirmed that the effect was not affected.

(Test Example 3-2: Examination of concentration of processed yeast product)
<Preparation of alkali agent-containing composition>
In the same manner as in Test Example 2-2, an alkali agent-containing composition was prepared.

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 9.9). To the solution, dry yeast powder (yeast powder HA, manufactured by Oriental Yeast Co., Ltd.) was added to 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.0% by mass. An immersion liquid was prepared. Moreover, the immersion liquid which did not add dry yeast powder was also prepared.
Moreover, the immersion liquid which does not contain an alkaline agent containing composition and dry yeast powder as a control was also prepared.

<Manufacture of boiled shrimp>
Boiled shrimp was produced in the same manner as in Test Example 3-1.

-Evaluation-
Sensory evaluation was performed in the same manner as in Test Example 3-1. The results are shown in Table 3-2 together with the yield (after immersion and after boiling).

From the results of Table 3-2 above, as in the case of Test Example 3-1, even when the alkaline agent is different, the effect of reducing the alkaline odor / alkaline taste is recognized by adding the treated yeast product to the immersion liquid. It was. Among them, when 0.5% by mass or more of the processed yeast product was added, a more excellent alkaline odor / alkali taste reducing effect was observed.
Further, as in Test Example 3-1, it was confirmed that the processed yeast product does not affect the yield improvement effect and texture improvement effect of the alkaline agent even when the alkaline agent is different.

(Test Example 4: Examination of pH)
<Preparation of alkali agent-containing composition>
The alkali agent containing composition of the following composition which contains sodium carbonate and sodium hydrogencarbonate as an alkali agent, and trisodium citrate and citric acid as a pH adjuster was prepared. In addition, the pH value of the solution when the said alkali-agent containing composition is added 1 mass% with respect to water is 8.3.
・ Sodium carbonate: 25.7% by mass
・ Sodium bicarbonate ... 28.6 mass%
・ Trisodium citrate: 28.6% by mass
・ Citric acid: 17.1% by mass

<Preparation of immersion liquid>
The alkaline agent-containing composition was added so as to be 2% by mass with respect to water (pH value 8.4). To the solution, dry yeast powder (yeast powder HA, manufactured by Oriental Yeast Co., Ltd.) was added to 0.3% by mass, 0.5% by mass, 0.7% by mass, or 1.0% by mass. An immersion liquid was prepared. Moreover, the immersion liquid which did not add dry yeast powder was also prepared.

<Manufacture of fried chicken>
Fried foods were manufactured in the same manner as in Test Example 1.

-Evaluation-
Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2-1, together with the yield.

  From the results of Table 4 above, even when the pH value of the immersion liquid was changed, an alkaline odor / alkaline taste reduction effect was recognized by adding the treated yeast product to the immersion liquid. It was also confirmed that the alkaline agent does not affect the yield improvement effect and texture improvement effect. Further, no change in the fried color of the fried food was observed due to the presence or absence of the processed yeast product.

(Production Example 1: Production of quality improvers for meat and seafood)
Meat and seafood quality improvers (powder) of the following prescription were produced by a conventional method. In addition, the pH value of the liquid which added the said powder agent 1 mass% with respect to water is 10.1.
・ Sodium carbonate: 50.0% by mass
・ Sodium bicarbonate ... 15.1% by mass
・ Trisodium citrate: 4.7% by mass
・ Citric acid: 4.0% by mass
・ Dry yeast powder ... 25.0 mass%
(East powder HA, manufactured by Oriental Yeast Co., Ltd.)
・ Dextrin ... 1.2% by mass

Claims (8)

Containing 5% to 95% by weight of an alkaline agent and 5% to 95% by weight of a processed yeast product,
The processed yeast product is dry yeast or crushed yeast,
The yeast is a Saccharomyces (Saccharomyces) yeast belonging to the genus (except a metal-containing yeast),
A seafood quality improver characterized by being a solid preparation (except for a seafood quality improver containing glucose oxidase).   The quality improver according to claim 1, wherein the concentration of the processed yeast product is adjusted to 0.1 mass% to 5 mass% when used.   Furthermore, the quality improvement agent in any one of Claims 1-2 containing a pH adjuster. Containing 0.1% by mass to 10% by mass of an alkaline agent and 0.1% by mass to 5% by mass of a processed yeast product,
The processed yeast product is dry yeast or crushed yeast,
The yeast is a yeast belonging to the genus Saccharomyces (excluding metal-containing yeast),
A quality improving agent for seafood characterized by being a solution or suspension having a pH value adjusted to 7 to 11 (excluding a quality improving agent for seafood containing glucose oxidase) . A solution or suspension containing 0.1% to 10% by weight of an alkaline agent and 0.1% to 5% by weight of a processed yeast product (excluding a solution or suspension containing glucose oxidase), Including the step of processing seafood,
The processed yeast product is dry yeast or crushed yeast,
A method for improving the quality of seafood, wherein the yeast belongs to the genus Saccharomyces (excluding metal-containing yeasts).   The method according to claim 5, wherein the seafood is treated with a solution or suspension having a pH value adjusted to 7 to 11. Contains an alkaline agent and processed yeast product,
The meat quality improver, wherein the processed yeast product is dried yeast or crushed yeast. A step of treating meat with a solution or suspension containing an alkaline agent and a processed yeast product,
The method for improving quality of meat, wherein the processed yeast product is dried yeast or crushed yeast.