JP7135415B2 - Foreskin food manufacturing method and foreskin food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a wrapped food and a wrapped food, more specifically, a method for manufacturing a wrapped food that has a good texture and suppresses deterioration in quality due to migration of moisture in ingredients to the skin, and Regarding foreskin food.

BACKGROUND ART Processed ground meat foods such as hamburger steaks are popular foods with high demand, and attempts have been made to improve texture and elasticity in order to improve texture.
In particular, transglutaminase condenses amino groups of glutamine residues in proteins with primary amines, transfers substituents on the amines to glutamine residues, catalyzes cross-linking of proteins, and improves and processes meat. It is an enzyme widely used in, etc.
For example, it has been proposed to add transglutaminase during grinding in a method of grinding meat, bones, and shells of fish, crustaceans, and livestock to produce a paste-like food material. (Patent Document 1).
In addition, in a method for producing a ground meat processed food, it has been proposed to add transglutaminase and at least one polysaccharide thickener selected from the group consisting of gum arabic and locust bean gum to ground meat. It has been reported that the adhesiveness of the food is improved and the elasticity at the time of eating is improved (Patent Document 2).

However, among minced meat processed foods, in prepackaged foods in which ingredients containing minced meat (inner ingredients) are wrapped in skin, even if the hardness and texture of the meat grains can be improved, there is a problem that the ingredients will not be moderate when heated. There is a problem that the moisture in the ingredients contained in the ingredients moves to the skin and lowers the quality of the wrapped food. It has been difficult to suppress the deterioration of the quality of wrapped food while maintaining the taste.

JP-A-10-014528 JP 2018-007637 A

Therefore, in view of the above circumstances, the present invention has a good texture by improving the liquid property and meat grain feeling of the filling, and furthermore, the transfer of moisture in the ingredients of the filling to the skin is suppressed. It is an object of the present invention to provide a wrapped food whose deterioration in quality is suppressed.

As a result of intensive studies to solve the above-mentioned problems, the present inventors found that adding transglutaminase, polysaccharide thickener and modified starch to minced meat-containing ingredients improved the liquidity and texture of the meat. It is found that it is possible to produce a wrapped food that has a good texture and has a suppressed deterioration in quality by suppressing the transfer of moisture in the ingredients of the filling to the skin during heating. The present invention has been completed.

That is, the present invention relates to the following.
[1] A method for producing a wrapped food, comprising adding transglutaminase, polysaccharide thickener and modified starch to a filling containing minced meat.
[2] The production method according to [1], wherein the polysaccharide thickener is alginate.
[3] The production method according to [1] or [2], further comprising adding a calcium salt.
[4] The production method according to any one of [1] to [3], wherein the modified starch is modified corn starch.
[5] A preputum food containing transglutaminase-acted minced meat, polysaccharide thickener and processed starch.
[6] The preputia food according to [5], wherein the polysaccharide thickener is alginate.
[7] The preputia food according to [5] or [6], which further contains a calcium salt.
[8] The wrapped food according to any one of [5] to [7], wherein the modified starch is modified corn starch.
[9] A meat modifier containing transglutaminase, polysaccharide thickener and modified starch.
[10] The meat modifier according to [9], wherein the polysaccharide thickener is alginate.
[11] The meat modifier according to [9] or [10], which further contains a calcium salt.
[12] The meat modifier according to any one of [9] to [11], wherein the modified starch is modified corn starch.
[13] The meat modifier according to any one of [9] to [12], which is a meat modifier contained in the filling of wrapped food.

According to the present invention, the liquid property and meat graininess are improved to have a good texture, and the transfer of moisture in the ingredients of the filling to the skin during heating is suppressed, thereby suppressing the deterioration of quality. It is possible to provide a method for manufacturing a prepackaged food product.
Therefore, the present invention has a good texture with improved liquid properties and grainy texture, and furthermore, when heated, the moisture in the ingredients of the filling is suppressed from transferring to the skin, resulting in a decrease in quality. It is possible to provide a foreskin food in which is suppressed.

The production method of the present invention is a method for producing wrapped food, and includes adding transglutaminase, polysaccharide thickener and modified starch to a filling containing minced meat.

The wrapped food produced by the production method of the present invention refers to a food prepared by wrapping a filling containing minced meat in a skin made of a raw material containing wheat flour and heating such as baking, frying, steaming, etc. , menchikatsu, dumplings, and shumai.
Here, the ground meat can be used without particular limitation as long as it is commonly used in ground meat processed foods. Examples include chicken, pork, beef, horse meat, mutton, goat meat, rabbit meat, and duck. At least one kind of edible meat such as meat; at least one kind of organ or edible part of chicken, pig, cow, horse, sheep, goat, rabbit, duck, etc. is preferably used as a raw material. These raw materials may be used singly or in combination of two or more. The method for preparing minced meat is not particularly limited, and a method known per se or a method equivalent thereto may be used as appropriate. For example, it can be prepared by shredding edible meat or the like using a meat chopper, a meat grinder or the like.
In addition, in the present specification, the term "middle ingredient" refers to an ingredient that is wrapped in a skin in a wrapped food, that is, an ingredient containing minced meat. The ingredients in the present invention contain minced meat, and may contain vegetables such as onions, bamboo shoots, dried shiitake mushrooms, and Chinese cabbage, seafood such as shrimp and scallops, and dried products thereof.

In the production method of the present invention, the transglutaminase added to the minced meat-containing filling condenses the amino group of the glutamine residue in the protein and the primary amine, and transfers the substituent on the amine to the glutamine residue. It is a transferase (protein-glutamine γ-glutamyltransferase) that catalyzes the reaction that produces ammonia, and usually uses the amino group of the lysine residue in the protein as the primary amine, and acts as a cross-linking enzyme. .

Calcium-independent transglutaminase obtained from microorganisms is preferably used.
Microorganism-derived calcium-independent transglutaminase includes transglutaminase produced by actinomycetes belonging to the genus Streptomyces, and can be obtained according to the method described in Japanese Patent No. 2572716, etc. Ajinomoto Co., Inc. Commercially available products such as "Activa TG-K" and "Activa TG-S" provided by companies can also be used.
The amount of transglutaminase added in the production method of the present invention is preferably 0.00001 U (unit) to 100 U, more preferably 0.0001 U to 10 U, per 1 g of minced meat contained in the filling. 0.001 U to 1 U is particularly preferred.
The enzymatic activity of transglutaminase can be measured and calculated by, for example, the hydroxamate method. That is, benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine were used as substrates for the reaction, and in the presence of trichloroacetic acid, after forming an iron complex of hydroxamic acid produced in the reaction, the absorbance at 525 nm was measured. The enzymatic activity can be calculated by determining the amount of hydroxamic acid produced from the calibration curve. In the present specification, the amount of enzyme that produces 1 μmol of hydroxamic acid per minute at 37° C. and pH=6.0 is defined as 1 U (see JP-A-64-027471).

In the production method of the present invention, the thickening polysaccharide added to the minced meat filling is not particularly limited as long as it is a polysaccharide that can impart viscosity and adhesiveness to the filling. However, it is preferably edible and can be added to food.
Such thickening polysaccharides include plant-derived polysaccharides, algae-derived polysaccharides, and polysaccharides produced by bacteria.
Plant-derived polysaccharides include, for example, gum arabic obtained by drying secretions from wounds of the bark of Acacia senegal or its congeners, and obtained from the seeds of the carob tree (Celatonia siliqua Linne). locust bean gum, which is a polysaccharide obtained from guar beans; guar gum, a water-soluble natural polysaccharide obtained from the so-called endosperm (cotyledon) of guar beans; Examples include pectin which is a polysaccharide, tara gum which is a polysaccharide obtained from the endosperm of cod, and tamarind gum which is a polysaccharide obtained from the endosperm of tamarind seeds.
Examples of algae-derived polysaccharides include alginate (sodium alginate, etc.) obtained by extracting from brown algae such as kelp and kelp, carrageenan, which is a sulfur-containing polysaccharide obtained from red algae, and red algae such as agar-agar and Gracilaria. Agar obtained by freeze-drying mucilaginous substance and the like can be mentioned.
Examples of polysaccharides produced by bacteria include xanthan gum produced by fermentation of Xanthomonas campestris, curdlan produced by fermentation of bacteria such as Agrobacterium and Alcaligenes.
As the polysaccharide thickener described above, commercially available products for foods can be used.
In the present invention, the polysaccharide thickeners described above may be used singly or in combination of two or more.

Some of the thickening polysaccharides mentioned above have carboxyl groups and sulfate groups, and are crosslinked with divalent metal ions such as calcium ions and magnesium ions to improve the liquidity and texture of wrapped foods and improve the skin texture. Also included are those capable of forming gels that are highly effective in inhibiting the migration of moisture into water.
Therefore, in the production method of the present invention, it is preferable to further add a divalent metal salt capable of supplying divalent metal ions.
Examples of divalent metal salts include magnesium salts such as magnesium chloride and magnesium carbonate, calcium salts such as calcium carbonate, calcium acetate, calcium lactate, and calcium chloride, and calcium salts are more preferably used, and calcium lactate and calcium chloride. is particularly preferably used.

Among them, from the viewpoint of the effect of improving the liquidity and grainy texture of preskin foods and the effect of suppressing the migration of moisture to the skin, as a thickening polysaccharide that can form a gel in the presence of divalent metal ions, Alginates are particularly preferably used.
Therefore, in the present invention, it is most preferable to use an alginate as the polysaccharide thickener and add a calcium salt as the divalent metal salt.

The amount of polysaccharide thickener added in the production method of the present invention is preferably 0.001% to 1.5% by weight, more preferably 0.005% to 0.5% by weight, relative to the total amount of the filling. more preferably 0.001% by weight to 0.2% by weight.
In addition, the amount of divalent metal salt such as calcium salt added varies depending on the type of salt, but is preferably 0.001 to 50 parts by weight with respect to 1 part by weight of polysaccharide thickener such as alginate. It is preferably 0.01 to 20 parts by weight, even more preferably 0.1 to 5 parts by weight.

In the production method of the present invention, the modified starch added to the filling containing minced meat includes various starches such as wheat starch, rice starch, potato starch, corn starch (cornstarch), physical treatment or chemical treatment. Modified starch can be used.
Such modified starches include acid-treated starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, and hydroxypropyl phosphate cross-linked starch. , phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate and the like.
As the modified starch, commercially available products for foods can be used.
In the present invention, one type or two or more types of processed starch can be selected and used.
From the viewpoint of the effect of improving the liquid property and the effect of suppressing the transfer of meat juices to the skin, it is preferable to use modified corn starch.
Moreover, from the viewpoint of improving the quality of wrapped food, it is preferable to use acid-treated starch and phosphate-crosslinked starch, and it is more preferable to use phosphate-crosslinked starch.
The amount of modified starch added in the production method of the present invention is preferably 0.01% by weight to 10% by weight, more preferably 0.05% by weight to 5% by weight, based on the total amount of the filling. Particularly preferred is between 0.1% and 1% by weight.

In the production method of the present invention, edible oils and fats, seasonings, binders, other general food additives, etc. can be added in the preparation of fillings as long as the features of the present invention are not impaired.

Edible oils and fats can be used without particular limitation as long as they are edible oils and fats. Examples include salad oil, corn oil, soybean oil, sesame oil, rapeseed oil, rice oil, safflower oil, cottonseed oil, and sunflower oil. Oil, perilla oil, olive oil, coconut oil, peanut oil, almond oil, avocado oil, cacao butter, peanut butter, vegetable oils such as palm oil; animal oils such as fish oil, beef tallow, lard, milk fat, etc. .

As the seasoning, any food or food additive that is used for the purpose of seasoning dishes can be used without particular limitation. sugar, lactose, dextrin, etc.), vegetable powder (e.g. carrot, onion, celery, Chinese cabbage, cabbage, etc.) and their extracts, seaweed powder (e.g., kelp, wakame seaweed, etc.) and their extracts, mushrooms (e.g., matsutake, shiitake, shimeji, etc.) powders and their extracts, seafood (e.g. bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.) powders and their extracts, livestock meats (e.g. beef, pork, chicken) etc.) powders and their extracts, soy sauce, mirin, sake, yeast extract, umami seasonings (eg, amino acid-based seasonings, nucleic acid-based seasonings, etc.), sweeteners, acidulants, spices, and the like.

Binders include those commonly used in ground meat processed foods, such as eggs and bread crumbs.

Other common food additives include emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), manufacturing agents (phosphates, silicon dioxide, etc.), preservatives (benzoic acid, sodium benzoate, etc.). , sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), antifungal agents (thiabentazol, fludioxonil, etc.), coloring agents (annatto pigment, turmeric pigment, gardenia pigments, etc.), fragrances (synthetic fragrances such as ethyl acetoacetate and anisaldehyde, and natural fragrances such as squid, shrimp and crab).

One or two or more of the edible oils and fats, seasonings, binders, and other general food additives mentioned above can be added as necessary, and the amount of addition should be within the usual amount. can be determined accordingly.

In the present invention, the skin for wrapping the filling is mixed with flour (strong flour and soft flour), salt, water, etc. according to the general preparation method according to the type and form of the wrapped food, and sugar if necessary. , edible oils and fats, etc. are added, and if necessary yeast is further added for fermentation.

In the production method of the present invention, shredded vegetables are added to minced meat, and if necessary, edible oils and fats, seasonings, binders, other general food additives, etc. are added, and mixed with a mixer such as a Hobart mixer. , usually at -10°C to 40°C, transglutaminase, polysaccharide thickener and modified starch are added and further mixed to prepare a filling. Mixing with transglutaminase or the like is usually carried out at -10°C to 40°C, preferably 4°C to 15°C, for usually 0.1 minute to 10 minutes, preferably from the viewpoint of quality control and enzymatic reaction efficiency. Do this for 1 to 4 minutes. After vegetables and the like are mixed with minced meat, the mixture may be subdivided as appropriate before adding transglutaminase and the like.
Next, the filling prepared above is divided by weight per piece, molded, and wrapped in a separately prepared skin to obtain a prepackaged food.

The production method of the present invention can further include a heating step, a cooling step, a freezing step, a fermentation step, and the like.

Usual cooking means such as steaming, baking, and frying can be used as heating means, and can be carried out using cooking utensils such as steamers, ovens, convection ovens, steam convection ovens, and fryers.
Such a heating step can be carried out at a temperature of generally 50° C. to 150° C., preferably 70° C. to 110° C., for generally 1 minute to 60 minutes, preferably 5 minutes to 30 minutes.

As the means for cooling, the usual cooling means employed in the production of foods, for example, cooling means such as air cooling at room temperature, air cooling, running water cooling, etc. can be used.
Also, as a means for freezing, a normal freezing means employed in food production, for example, freezing at about -20°C to -40°C in a freezer, rapid freezing, or the like can be employed. From the viewpoint of maintaining the quality of the prepackaged food during the storage period, quick freezing is preferred.

The fermenting step is employed as necessary in preparation of the wrapper of wrapped foods such as steamed buns, or before heating after wrapping the filling with the wrapper. Fermentation is usually carried out at 10°C to 60°C, preferably 25°C to 50°C, at a relative humidity of usually 20% to 100%, preferably 50% to 90%, for usually 5 minutes to 90 minutes, preferably 10 minutes. ~60 minutes.

According to the production method of the present invention, the liquidity and meat graininess are improved, and the texture is good. It is possible to provide a preputial food in which the decrease in the is suppressed.
Here, "liquidity" refers to the juiciness (juiciness) felt when eating the wrapped food, and "improved liquidity" means the juicy feeling felt when eating the wrapped food. (Juicy feeling) refers to a smooth feel without imparting unnatural viscosity.
In addition, the “feeling of grainy meat” refers to the presence of ground meat grains felt when eating the food for the foreskin. It means to feel presence.

Therefore, the present invention is produced by the production method of the present invention, has a good texture with improved liquid properties and grainy texture, and suppresses the transfer of moisture in the ingredients of the filling to the skin. , to provide a wrapped food whose deterioration in quality is suppressed (hereinafter also referred to as "the wrapped food of the present invention" in this specification).

The wrapped food of the present invention contains minced meat treated with transglutaminase, polysaccharide thickener and processed starch.

The "minced meat on which transglutaminase has acted" contained in the wrapped food of the present invention is obtained by adding the above-described transglutaminase to the above-described ground meat in the production method of the present invention, and mixing at the above-described temperature for the above-described time. It is ground meat afterward.
The filling of the wrapped food of the present invention contains ingredients such as vegetables in addition to minced meat on which transglutaminase has acted.
The transglutaminase-treated minced meat is usually contained in an amount of 10% to 100% by weight, preferably 30% to 90% by weight, based on the total amount of the filling of the wrapped food of the present invention.

The polysaccharide thickener and modified starch contained in the wrapped food of the present invention are also as described above in the production method of the present invention.
The polysaccharide thickener is usually contained in an amount of 0.001% to 1.5% by weight, preferably 0.005% to 0.5% by weight, based on the total amount of the filling of the wrapped food of the present invention. .
The processed starch is usually contained in an amount of 0.01% to 10% by weight, preferably 0.05% to 5% by weight, based on the total amount of the filling of the wrapped food of the present invention.

The wrapped food of the present invention preferably further contains a divalent metal salt.
The divalent metal salt contained in the wrapped food of the present invention is also as described above in the production method of the present invention, and calcium salt is more preferably contained.
The divalent metal salt is usually contained in an amount of 0.0005% to 1.0% by weight, preferably 0.001% to 0.3% by weight, based on the total amount of the filling of the wrapped food of the present invention. be.

The wrapped food of the present invention may further contain edible oils and fats, seasonings, binders, other general food additives, and the like. These contents are determined according to the amounts usually contained in the filling of wrapped food.

The prepackaged food of the present invention is a state in which a filling containing transglutaminase-acted minced meat, polysaccharide thickener, and modified starch is wrapped in a skin, or is cooled after undergoing the above-described steps of fermentation, heating, and the like. It is preferable to freeze and store it in a fresh state.
Frozen prepackaged foods should be cooked by steaming, grilling, frying, etc., in cooking utensils such as steamers, ovens, convection ovens, steam convection ovens, fryers, etc., or cooked in a microwave oven before eating. can do.

Furthermore, the present invention provides a meat modifier (hereinafter also referred to as "the meat modifier of the present invention" in the present specification) containing transglutaminase, polysaccharide thickener and modified starch.
The transglutaminase, polysaccharide thickener and modified starch contained in the meat modifier of the present invention are as described above.
The meat modifier of the present invention can further contain the above-described divalent metal salt, and preferably contains a calcium salt.

The content of transglutaminase in the meat modifier of the present invention is preferably 0.001% by weight to 20% by weight, more preferably 0.01% by weight to 10% by weight, and 0.1% by weight. % to 5% by weight is more preferred.
In addition, the content of the polysaccharide thickener in the meat modifier of the present invention is preferably 0.1 wt% to 90 wt%, more preferably 0.5 wt% to 50 wt%, More preferably, it ranges from 1% to 20% by weight.
The content of processed starch in the meat modifier of the present invention is preferably 1% to 99% by weight, more preferably 5% to 95% by weight, and more preferably 10% to 90% by weight. It is even more preferable to have
Furthermore, the content of the divalent metal salt such as calcium salt in the meat modifier of the present invention is preferably 0.005% by weight to 60% by weight, and 0.01% by weight to 30% by weight. is more preferable, and 0.1% by weight to 10% by weight is even more preferable.

The meat modifying agent of the present invention can be in a solid form such as powder, granules, tablets, capsules, etc.; liquid form, suspension form, milky lotion, etc.; It can be provided in the form of a semi-solid form such as paste, gel, cream, etc. These forms of meat modifiers can be produced according to general production methods for food in each form.

The meat modifier of the present invention is used for modifying meat, that is, the above-described edible meat. In particular, it is suitably used for modifying minced meat used for the filling of wrapped food, and has the effect of improving the liquidity and texture of the meat grains and suppressing the transfer of moisture to the skin.
Therefore, in the meat modifier of the present invention, the amount of transglutaminase added is preferably 0.00001 U to 100 U, more preferably 0.0001 U to 10 U, and particularly preferably 0.0001 U to 10 U per 1 g of minced meat contained in the filling of the wrapped food. is added to the minced meat contained in the filling of the wrapped food so as to be 0.001U to 1U.

The present invention will be described in more detail below with reference to examples.

[Examples 1 to 7, Comparative Examples 1 to 4] Production of steamed meat buns The raw materials of A in Table 1 were mixed at 15°C in a Hobart mixer, then the raw materials of B in Table 1 were added, and then heated to 15°C. The filling was prepared by further mixing for 1 minute.
As the transglutaminase, "Activa TG" (1076 U/g, manufactured by Ajinomoto Co., Inc.) was used. As processed corn starch, polysaccharide thickeners such as sodium alginate, and other raw materials, commercially available products or materials for food were used.
45 g of the filling prepared above was equally divided into 45 g each, wrapped in a separate skin prepared according to a conventional method, fermented at 40 ° C. and relative humidity = 80% for 20 minutes, then using a steam convection oven at 100 ° C. for 15 minutes. Steam heated. After standing to cool, the meat buns of Examples and Comparative Examples were produced by quick freezing.

The steamed buns produced in Examples 1 to 7 and the steamed buns produced in Comparative Examples 1 to 4 were each thawed, heated in a steam convection oven at 70°C and relative humidity = 80% for 15 minutes, and eaten. Three expert panelists evaluated the liquidity, texture of the meat, and transfer of meat juice to the skin in comparison with the control meat bun. The evaluation was scored according to the following evaluation criteria, and the average value of the evaluation scores of 3 expert panels was shown in Table 1 as well.
<Evaluation Criteria>
(1) Liquidity The amount of liquid is as small as the control, and there is no dry feeling; 1 point The amount of liquid is slightly larger than that of the control, and the feeling of dryness is slightly strong; Strong feeling; 3 points The amount of liquid is considerably larger than that of the control, and the dry feeling is considerably strong; 4 points The amount of liquid is extremely large compared to the control, and the dry feeling is extremely strong; 5 points No presence of ground meat grains to the same extent; 1 point: slight presence of ground meat grains compared to control; 2 points: presence of ground meat grains compared to control; 3 points: ground meat compared to control The presence of grains is quite strong; 4 points The presence of minced meat grains is very strong compared to the control; Slightly less sticky skin; 2 points Less sticky skin compared to control; 3 points Much less sticky skin compared to control; 4 points Very less sticky skin compared to control;

As shown in Table 1, the meat buns of Examples 1 to 7 of the present invention, which were produced by adding transglutaminase, polysaccharide thickener and modified corn starch to prepare fillings, compared to the control, All of the liquid properties, graininess, and transfer of meat juice to the skin were improved, and good evaluation was obtained. In particular, the steamed meat bun of Example 1, which was produced by adding sodium alginate as a polysaccharide thickener together with calcium lactate, was evaluated very well in all aspects of liquidity, meat texture, and transfer of meat juice to the skin. rice field.
On the other hand, the steamed meat bun of Comparative Example 1, which was produced without adding the polysaccharide thickener and the modified corn starch, with the addition of transglutaminase did not improve the transfer of juices to the liquid and skin. In the steamed meat bun of Comparative Example 2, which was produced by adding processed starch and without adding transglutaminase and polysaccharide thickener, the texture of the meat grains was not improved, and the liquidity was not sufficiently improved. The steamed meat bun of Comparative Example 3, which was produced by adding alginate as a polysaccharide thickener and without adding transglutaminase and modified corn starch, exhibited sufficient liquidity, grainy texture, and transfer of meat juice to the skin. no improvement was obtained. The steamed meat bun of Comparative Example 4, which was produced by adding alginate as transglutaminase and polysaccharide thickener, but without adding modified corn starch, did not provide sufficient improvement in liquidity and transfer of meat juice to the skin. rice field.

[Examples 8 and 9, Comparative Example 5] Production of steamed meat buns In Examples 8 and 9, as shown in Table 2, the processed corn starch was replaced with processed rice starch and processed tapioca starch, respectively, but the Steamed meat buns were produced in the same manner.
In Comparative Example 5, meat buns were produced in the same manner as in Example 1, except that the processed corn starch was replaced with unprocessed corn starch.
The meat buns produced in Examples 8 and 9 and Comparative Example 5 are heated and eaten in the same manner as the meat buns produced in Examples 1 to 7 and Comparative Examples 1 to 4 above, and the liquid properties and meat grains at that time A panel of 3 experts evaluated the texture and transfer of juices to the skin.
The results are also shown in Table 2 as an average value of the evaluation scores of 3 expert panelists.

As shown in Table 2, the steamed meat buns of Examples 8 and 9, which were produced by adding processed rice starch or processed tapioca starch as the processed starch, compared to the control, the liquidity, the texture of the meat grains, and the texture of the skin. improved gravy transfer was observed.
However, in the steamed meat bun of Comparative Example 5, which was produced by adding unprocessed starch, the transfer of meat juices to the skin was not sufficiently improved.

As described in detail above, the present invention improves the liquidity and texture of meat grains, provides a good texture, and suppresses the transfer of moisture in the ingredients of the filling to the skin during heating. Therefore, it is possible to provide a prepackaged food whose deterioration in quality is suppressed.

Claims (13)

A method for producing a wrapped food comprising adding transglutaminase, polysaccharide thickener and modified starch to a filling containing minced meat, wherein the modified starch is selected from the group consisting of acid-treated starch and phosphate-crosslinked starch. A manufacturing method that is one or more kinds of The production method according to claim 1, wherein the polysaccharide thickener is alginate. 3. The manufacturing method according to claim 1 or 2, further comprising adding a calcium salt. The production method according to any one of claims 1 to 3, wherein the modified starch is one or more selected from the group consisting of acid-treated corn starch and phosphate-crosslinked corn starch. A prepackaged food containing transglutaminase-acted minced meat, polysaccharide thickener, and processed starch, wherein the processed starch is one or more selected from the group consisting of acid-treated starch and phosphate-crosslinked starch. . 6. The prepackaged food product according to claim 5, wherein the polysaccharide thickener is alginate. The prepackaged food according to claim 5 or 6, further comprising a calcium salt. The wrapped food according to any one of claims 5 to 7, wherein the processed starch is one or more selected from the group consisting of acid-treated corn starch and phosphoric acid-crosslinked corn starch. A meat modifier containing transglutaminase, a polysaccharide thickener and a modified starch, wherein the modified starch is one or more selected from the group consisting of acid-treated starch and phosphate-crosslinked starch. . 10. The meat modifier according to claim 9, wherein the polysaccharide thickener is alginate. The meat modifier according to claim 9 or 10, further comprising a calcium salt. The meat modifier according to any one of claims 9 to 11, wherein the modified starch is one or more selected from the group consisting of acid-treated corn starch and phosphate-crosslinked corn starch. 13. The meat modifier according to any one of claims 9 to 12, which is a meat modifier contained in the filling of wrapped food.