JP7389043B2 - Meat composition, method for producing processed meat food, and method for improving texture of processed meat food - Google Patents

Description

The present invention relates to a composition for meat, a method for producing processed meat foods, and a method for improving the texture of processed meat foods.

Conventionally, as a technique for improving the quality of processed meat products, it has been known that by adding phosphates, the moisture content of the meat can be maintained, increasing the elasticity of the meat and giving it a soft texture.
Further, as other techniques for improving the quality of processed meat foods, there are those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2007-6724) discloses that in a retort pouch food in which meat is encapsulated alone or together with other food materials, raw materials are used to suppress deterioration in the texture of the meat after retort sterilization. As a technology for the purpose of providing a meat quality improver that is added to meat, we have developed an oil-processed starch containing oil and glycerin organic acid fatty acid ester, and a powder with an average particle size of 0.05 to 50 μm. A meat quality improver containing curdlan is described. Moreover, the same document describes a method of using such an improving agent by dispersing it in a pickle liquid.

Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2009-112269) describes a method for processing seafood using an oil and fat modified starch containing an oil and a glycerin organic acid fatty acid ester, and the seafood processed by this processing method. It is said that the decrease in yield caused by cooking is improved and the texture after cooking is excellent. Furthermore, the same document exemplifies a method in which oil- or fat-processed starch is added to seafood as a powder as a method for using oil- or fat-processed starch in seafood.

Japanese Patent Application Publication No. 2007-6724 Japanese Patent Application Publication No. 2009-112269

Here, with regard to the aforementioned phosphates, there has been concern in recent years about their unfavorable effects on health, and food manufacturers also tend to avoid using phosphates. However, when phosphates are not added, the technology described in the above patent document is difficult to obtain a processed meat food with a favorable texture and an excellent balance of flavor from the time of inserting teeth into the processed meat food to the chewing process. The inventors' studies have revealed that there is room for improvement.

According to the present invention, the following methods for producing processed meat foods, compositions for meat, and methods for improving the texture of processed meat foods are provided.
[1] A step of applying the following ingredients (A) and (B) to meat to prepare dough,
heating the dough;
A method for producing a processed meat food, comprising:
A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less.
(A) Oil-fat modified starch (B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate [2] Containment of the component (B) in the dough The manufacturing method according to [1], wherein the content of the component (A) relative to the amount is 0.7 or more and 45 or less in terms of mass ratio.
[3] The step of preparing the dough includes the step of kneading the meat in one or two shapes selected from minced meat and pasty, the component (A), and the component (B).[1] Or the method for producing a processed meat food according to [2].
[4] In the step of preparing the dough, the component (A) is applied so that the amount of the component (A) added is 0.5 parts by mass or more and 25 parts by mass or less per 100 parts by mass of the meat. The method for producing a processed meat food according to any one of [1] to [3].
[5] In the step of preparing the dough, further component (C): pregelatinized starch is added such that the amount of component (A) added to the amount of component (C) added is 3 or more and 30 or less in terms of mass ratio. The method for producing a processed meat food according to any one of [1] to [4], which is applied to the meat.
[6] In the step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25° C. is 6.8 or more and 8.6 or less, according to any one of [1] to [5]. The method for producing the processed meat food described.
[7] The method for producing a processed meat food according to any one of [1] to [6], wherein the processed meat food is selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
[8] The following components (A) and (B):
(A) oil- or fat-processed starch;
(B) A powdered meat composition comprising one or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate,
A composition for meat, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25° C. is 4.0 or more and 12.0 or less.
[9] The meat composition according to [8], which is substantially free of phosphate.
[10] The meat composition according to [8] or [9], wherein the content of the component (A) relative to the content of the component (B) is from 0.7 to 45 in mass ratio.
[11] The meat composition according to any one of [8] to [10], wherein the component (A) is fat-processed phosphoric acid crosslinked tapioca starch.
[12] The meat composition according to any one of [8] to [11], wherein the component (B) is one or more selected from the group consisting of sodium hydrogen carbonate and potassium hydrogen carbonate.
[13] Component (C): The meat composition according to any one of [8] to [12], further comprising pregelatinized starch.
[14] The meat composition according to [13], wherein the content of the component (A) relative to the content of the component (C) is 3 or more and 30 or less in mass ratio.
[15] The meat composition according to any one of [8] to [14], which contains the component (A) in an amount of 25% by mass or more and 97% by mass or less.
[16] The edible meat composition according to any one of [8] to [15], wherein the edible meat is one or more selected from the group consisting of chicken, pork, beef, and fish paste.
[17] The following components (A) and (B):
(A) oil- or fat-processed starch;
(B) A method for improving the texture of processed meat foods, which comprises adding one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate to meat. hand,
The method described above, wherein the pH of the 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less.

As explained above, according to the present invention, it is possible to obtain a processed meat food that has a favorable texture and an excellent balance of flavor from the time the teeth are inserted into the processed meat food to the time of mastication, even when no phosphate is added. can.

Hereinafter, embodiments of the present invention will be described by giving specific examples of each component. Note that each component can be used alone or in combination of two or more.

(Composition for meat)
In this embodiment, the meat composition is a powdered composition containing the following components (A) and (B).
(A) fat-and-oil modified starch; (B) one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate; and a 10% by mass aqueous dispersion of component (A). The pH at 25° C. is 4.0 or more and 12.0 or less.

Moreover, it is preferable that the meat composition does not substantially contain phosphate. Here, "substantially not containing phosphate" means that phosphate is not intentionally added during the preparation of the meat composition. At this time, the content of phosphate in the meat composition is preferably 0.01% by mass or less based on the entire meat composition.

(Component (A))
Component (A) is an oil- or fat-processed starch. Oil-processed starch is starch produced through a process that involves adding one or more types selected from the group consisting of edible oils and fats and edible oil-related substances to raw starch, followed by mixing and heating. It is the material.

There are no restrictions on the raw material starches for component (A), including corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and modified starches thereof. For example, acetylation; etherification; crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking may be used alone or in combination.
In addition, component (A) is one or more selected from the group consisting of fat-processed tapioca starch, fat-processed cornstarch, and fat-processed waxy cornstarch, from the viewpoint of giving preferable hardness, elasticity, and chewiness. It is preferable that Note that the tapioca starch, corn starch, and waxy corn starch that are the raw materials for the oil-processed tapioca starch, oil-processed corn starch, and oil-processed waxy corn starch may be modified starches.
Component (A) is more preferably fat-processed phosphoric acid crosslinked tapioca starch from the viewpoint of favorable hardness, elasticity, and chewiness.

In addition, the edible fats and oils that are the raw materials for component (A) include soybean oil, safflower oil such as hylinol safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, Examples include rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, and poppy seed oil.
Further, as the edible fat, it is more preferable to use an oil or fat with an iodine value of 100 or more, and it is further preferable to use an oil or fat with an iodine value of 140 or more. Such oils and fats with a high iodine value are easily oxidized by heating, have a high starch modification effect, and can be expected to have an effect on improving the texture of foods such as processed meat foods. Specific examples of the oil and fat having an iodine value of 140 or more include highlinol safflower oil and linseed oil, with highlinol safflower oil being more preferred.

In addition, examples of edible oil-related substances include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; From the viewpoint of making the texture, elasticity, and chewiness favorable, polyglycerin fatty acid esters are preferred, and diglycerin monooleate esters are more preferred.

Here, the amount of edible oil or edible oil-related substances to be blended when preparing oil-processed starch is determined based on 100 parts by mass of raw material starch, from the viewpoint of obtaining the starch modification effect more reliably. The total amount of the substances is, for example, 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more. In addition, the amount of edible oil or edible oil-related substances to be blended with respect to 100 parts by mass of raw material starch is, for example, 2 parts by mass or less in total of edible oils and fats and edible oil-related substances, from the viewpoint of texture improvement effect, and 1 The amount is preferably 0.5 parts by mass or less, more preferably 0.8 parts by mass or less.

In addition, the combination of starch and edible oil used in the production of fat-processed starch is preferably cross-linked tapioca starch, from the viewpoint of obtaining processed meat foods with favorable hardness, elasticity, and chewiness, and improving the yield of processed meat foods. , a combination of one or more selected from the group consisting of tapioca starch, cornstarch and waxy cornstarch, and an oil or fat having an iodine value of 100 or more, more preferably a combination of crosslinked tapioca starch and highlinol safflower oil. be.

Next, a method for producing component (A) will be explained.
The method for producing the fat-processed starch of component (A) includes, for example, the following steps:
A step of preparing a mixture by blending raw material starch with one or more selected from the group consisting of edible oils and fats and edible oil and fat related substances, and a step of heat-treating the mixture obtained in the step of preparing the mixture. .

Here, in the step of preparing the mixture, the mixture may contain a pH adjuster from the viewpoint of suppressing the oxidized odor of the fat-processed starch.
The pH adjuster may be any pH adjuster that can be used in foods, and can be selected depending on the type of raw starch and edible oil or fat, but there are considerations such as solubility in water and the effect on the taste of the final product. , hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide; carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate; and disodium hydrogen phosphate, sodium dihydrogen phosphate, etc. and organic acid salts other than the above, such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, and monosodium fumarate, and one or more of these. It is preferable to blend. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, and potassium carbonate are used.
In addition, from the viewpoint of more effectively suppressing the oxidized odor of oil-processed starch, it is preferable to use as a pH adjuster the pH of a 1% by mass aqueous solution at 25°C of 6.5 or higher; More preferably it is 8.0 or more, and even more preferably 10 or more.

From the viewpoint of suppressing the oxidation odor of component (A), the amount of the pH adjuster added during the preparation of fat-processed starch is, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass, based on 100 parts by mass of starch. The amount is at least 0.03 parts by mass, more preferably at least 0.03 parts by mass. In addition, from the viewpoint of suppressing the occurrence of astringency in processed meat foods, the amount of the pH adjuster added is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 1.5 parts by mass or less per 100 parts by mass of starch. Preferably it is 1.2 parts by mass or less, and even more preferably 1 part by mass or less.
Further, the amount of the pH adjuster added can be adjusted so that the pH of the mixture is, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.
The pH of the mixture is the pH value measured by a glass electrode method after preparing a starch slurry with a concentration of 10% by mass of the mixture obtained in the step of preparing the mixture described above.

The pH adjuster is preferably added when starch and fat are mixed. There are no restrictions on the method of adding the pH adjuster, and the salt may be added as is, but preferably, the pH adjuster is dissolved in water in an amount of 1 to 10 times the amount of the salt in advance. Afterwards, the resulting salt solution is added. More preferably, the pH adjuster is added after being dissolved in 0.1 parts by mass or more and 10 parts by mass or less of water per 100 parts by mass of raw starch. By making the pH adjuster into an aqueous solution in advance, damage to starch due to heating can be more stably suppressed.
There is no limit to the order in which the pH adjuster is added in the process of preparing the mixture; the pH adjuster may be added after mixing the raw starch and the edible oil or fat-related substance, or the pH adjuster may be added after the raw starch and the edible oil or fat related substance are mixed. After adding , edible oil or fat-related substances may be added. Preferably, from the viewpoint of workability, the pH adjuster is added after mixing the raw material starch and the edible oil or fat-related substance.

Next, the process of heat-treating the mixture will be explained.
In the step of heating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain fat-processed starch.
Regarding heat treatment, there is a concern that heating or roasting at a high temperature of, for example, 150° C. or higher will damage the starch granules, lowering the viscosity of the starch and causing starch to lose its inherent water-holding ability. This may lead to a decrease in yield when added to processed meat foods. Therefore, the heat treatment is preferably performed at a low temperature of 130°C or lower, more preferably lower than 120°C, and more preferably at a low temperature of about 40 to 110°C. By doing this, damage to starch is suppressed and the meat improving effect is further enhanced. Note that there is no lower limit to the heating temperature, but from the viewpoint of appropriately shortening the heating period and improving productivity, it is set to, for example, 40° C. or higher.

The period of heat treatment is appropriately set depending on the state of the starch and the heating temperature, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, and more preferably 6 hours or more and 18 days or less. be.

Component (A) can be obtained through the above steps.
The pH at 25°C of a 10% by mass aqueous dispersion of component (A) (refers to the value measured by the glass electrode method. Hereinafter also simply referred to as "pH of component (A)") is determined by the hardness, elasticity, From the viewpoint of making the chewiness preferable, it is 4.0 or more, preferably 4.5 or more, more preferably 5.0 or more, even more preferably 5.5 or more, and even more preferably 6.0 or more. .
Further, from the same viewpoint, the pH of component (A) is 12.0 or less, preferably 11.0 or less, more preferably 10.0 or less, and even more preferably 9.5 or less.

From the viewpoint of suppressing off-flavors, the content of component (A) in the meat composition is preferably 25% by mass or more, more preferably 40% by mass or more, and Preferably it is 65% by mass or more.
In addition, from the viewpoint of improving the fiber texture, the content of component (A) in the meat composition is preferably 97% by mass or less, more preferably 96% by mass or less, based on the entire meat composition. , more preferably 90% by mass or less, even more preferably 85% by mass or less.

(Component (B))
Component (B) is one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate.
From the viewpoint of improving the texture of the fibers and suppressing off-flavors, component (B) is preferably one or more selected from the group consisting of sodium bicarbonate (baking soda) and potassium bicarbonate. However, sodium bicarbonate, sodium carbonate, potassium bicarbonate, and potassium carbonate, which are used as pH adjusters when producing fat-processed starch, are not included in component (B).

The content of component (B) in the meat composition is preferably 1.5% by mass or more, and more Preferably it is 2.0% by mass or more, more preferably 3.0% by mass or more.
In addition, from the viewpoint of improving the balance between texture and taste of processed meat foods, the content of component (B) in the meat composition may be, for example, 75% by mass or less based on the entire meat composition. More preferably, it is 55% by weight or less, more preferably 26% by weight or less, still more preferably 19% by weight or less, and even more preferably 13% by weight or less.

In addition, the content of component (A) relative to the content of component (B) in the meat composition, that is, ((A)/(B)), is determined from the viewpoint of suppressing off-flavors and improving fiber texture. The mass ratio is preferably 0.7 or more, more preferably 2.0 or more, and still more preferably 3.2 or more.
In addition, from the viewpoint of improving elasticity and chewiness, the mass ratio ((A)/(B)) is preferably 45 or less, more preferably 25 or less, even more preferably 20 or less, and even more preferably 16 It is as follows.

(Other ingredients)
The meat composition may contain components other than components (A) and (B).
For example, the meat composition may further include the following component (C).
Component (C): Pregelatinized starch Component (C) is a starch other than component (A). Here, pregelatinized starch is starch that has been pregelatinized, and examples of methods for gelatinization include jet cooker treatment, drum dryer treatment, extruder treatment, and the like. Note that the pregelatinized starch of component (C) also includes partially pregelatinized starch.
By configuring the meat composition to further include component (C), workability during the production of processed meat foods can be improved. For example, by configuring the meat composition to further include component (C), it is also possible to improve the moldability of processed meat foods produced using minced or pasty meat.

The amylose content of component (C) is preferably 30% by mass or more, more preferably 40% by mass or more, and 100% by mass or less, from the viewpoint of improving elasticity, chewiness, and fiber feel. .

Moreover, the degree of cold water swelling can be used as an index of the degree of gelatinization of component (C). The method for measuring the degree of cold water swelling will be described later in the Examples section.

The degree of cold water swelling of component (C) is preferably 3 or more, more preferably 4 or more, still more preferably 5, from the viewpoint of improving the moist feeling of processed meat foods and the production yield of processed meat foods. That's all.
Further, from the same viewpoint, the degree of cold water swelling of component (C) is preferably 40 or less, more preferably 30 or less, still more preferably 20 or less, and even more preferably 15 or less.

Specific examples of component (C) include starches such as corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, and wheat starch; and processed starches obtained by chemically, physically, or enzymatically processing these starches. Examples include pregelatinized starch whose raw material starch is one or more selected from the group consisting of: From the viewpoint of improving elasticity, chewiness, and fiber texture, component (C) is preferably pregelatinized high amylose cornstarch.

When the meat composition contains component (C), the content of component (A) to the content of component (C) in the meat composition, ie ((A)/(C)), is the mass ratio, From the viewpoint of improving the moist texture of processed meat foods, the number is preferably 3 or more, more preferably 5 or more, and still more preferably 8 or more.
Further, from the same viewpoint, the mass ratio ((A)/(C)) is preferably 30 or less, more preferably 20 or less, still more preferably 15 or less, and even more preferably 13 or less.

Furthermore, the meat composition may contain powdered components other than components (A) to (C). Specific examples of such components include starches other than components (A) and (B);
Seasonings such as salt, sugar, monosodium glutamate;
Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder;
Color formers such as sodium nitrite;
Preservatives such as sodium sorbate, glycine, and sodium acetate;
Antioxidants such as sodium ascorbate;
Colorants such as cochineal dye;
Emulsion stabilizers such as sodium caseinate;
Thickeners such as xanthan gum, locust bean gum, and guar gum;
Nutrient fortifiers include calcined shell calcium, eggshell calcium, calcium carbonate, and the like.

(meat)
In this embodiment, specific examples of meat to which the meat composition is applied include meat of mammals such as cows, pigs, sheep, and goats;
Poultry meat represented by poultry such as chicken, duck, turkey, goose, and duck;
Reptiles such as crocodiles;
Examples include amphibians such as frogs; and seafood meat such as fish and shrimp. These may be used alone or in combination of two or more.
From the viewpoint of improving the taste and texture when the meat composition is applied, the meat is preferably selected from the group consisting of chicken, pork, beef, and fish paste.
From the same viewpoint, the meat that is the raw material for processed meat foods is preferably in the form of minced meat, surimi, etc., or in the form of a paste.

(Meat processed food)
In this embodiment, a processed meat food is obtained using the meat composition in this embodiment described above.
Specific examples of processed meat foods include nuggets such as chicken nuggets;
Meat paste such as hamburgers, meatballs, sausages, meatballs;
Examples include seafood pastes such as fried fish paste and fish sausage.
From the viewpoint of improving the taste and texture when the meat composition is applied, the processed meat food is preferably selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.

(Method for producing processed meat food)
In this embodiment, the method for producing a processed meat food includes, for example, a step of applying the above-mentioned components (A) and (B) to meat. More specifically, the method for producing a processed meat food includes the steps of applying components (A) and (B) to meat to prepare a dough, and heating the dough.
From the viewpoint of improving the texture of the processed meat food, it is preferable that the above step of preparing the dough includes meat in one or two shapes selected from minced meat or paste, component (A), and component (B). Including the step of kneading.

In the manufacturing method of the present embodiment, the mass ratio of the content of component (A) to the content of component (B) in the dough ((A)/(B)) is determined to suppress off-flavors and improve fiber texture. From this point of view, the mass ratio is preferably 0.7 or more, more preferably 2.0 or more, still more preferably 3.2 or more.
In addition, from the viewpoint of improving the fiber feel, the mass ratio ((A)/(B)) is preferably 45 or less, more preferably 25 or less, even more preferably 20 or less, and even more preferably 16 or less. be.

In the above step of preparing the dough, the amount of component (A) added to 100 parts by mass of meat is preferably 0.5 parts by mass or more from the viewpoint of improving the hardness, elasticity, and moist feeling of processed meat foods. It is more preferably 0.8 parts by mass or more, still more preferably 1.2 parts by mass or more, still more preferably 3.0 parts by mass or more, and even more preferably 4.5 parts by mass or more.
Further, from the viewpoint of improving the texture of the fiber, the amount of component (A) added to 100 parts by mass of meat is preferably 25 parts by mass or less, more preferably 18 parts by mass or less.

Further, in the above step of preparing the dough, component (C): pregelatinized starch may be further applied to the meat.
At this time, the amount of component (C) added is preferably such that the mass ratio ((A)/(C)) falls within the range described above for the meat composition, specifically ((A)/(C)). (C)) is applied to meat so that it is 3 or more and 30 or less.

In the above step of preparing the dough, components (A) and (B) may be applied independently to the meat, or the above-mentioned composition for meat containing components (A) and (B) may be prepared and then applied to the meat. may be applied to meat. In addition, when applying ingredients (A) and (B) and appropriate (C) to meat independently, the total amount of ingredients (A) to (C) ((A) + (B) + (C))) The amount of each component added may be set, for example, according to the amount of each component added to the meat composition described above.
In the above step of preparing the dough, the amount of the meat composition added to the entire dough of the processed meat food is preferably 0.5 mass from the viewpoint of improving the hardness, elasticity, and moist feeling of the processed meat food. % or more, more preferably 0.8% by mass or more, still more preferably 1.1% by mass or more, even more preferably 1.5% by mass or more.
In addition, from the viewpoint of improving the fiber feel, the amount of the meat composition added to the entire dough of the processed meat food is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass. % or less.
In addition, when applying components (A) and (B) and appropriate (C) to meat independently, the total amount of components (A) to (C) relative to the entire dough may be calculated, for example, from the above-mentioned meat composition relative to the entire dough. It may be set according to the amount of the substance added.

Further, in the above step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25° C. is preferably 6.8 or higher from the viewpoint of improving the hardness, elasticity, and moist feeling of the processed meat food. , more preferably 6.9 or more, more preferably 7.0 or more.
In addition, from the viewpoint of suppressing off-flavors in processed meat foods, the pH of the 10% by mass aqueous dispersion of the dough at 25°C is preferably 8.6 or less, more preferably 8.3 or less, even more preferably It is 8.0 or less.

In the processed meat food of this embodiment, ingredients (A) and (B) are applied to the meat, so even if phosphates are not added, the processed meat food will last from the time the teeth are inserted into the processed meat food until it is masticated. It has a favorable texture and an excellent balance of flavor. Further, according to the present embodiment, it is also possible to obtain processed meat foods that have excellent workability during production, for example.

In addition, since the composition for meat in this embodiment contains the above-mentioned specific components (A) and (B), it can be suitably used for meat, and is a preferred food for the processed meat food during mastication after inserting the teeth into the processed meat food. Processed meat foods with an excellent balance of texture and flavor can be obtained. For example, according to the present embodiment, the preferred hardness and elasticity when the processed meat food first enters the teeth, the chewiness during mastication and the ease with which the meat crumbles, and the preferred fibrous feel and dryness during mastication. It is also possible to obtain a processed meat food that has an excellent balance of moistness without stickiness, and has suppressed foreign flavors.
Here, the hardness and elasticity of a processed meat food when the teeth first enter the food, the chewiness during mastication and the ease with which the meat crumbles, and the texture of the meat during mastication are referred to as chewiness in this specification. say.

(Method for improving the texture of processed meat foods)
Moreover, in this embodiment, the method for improving the texture of processed meat food includes incorporating the above-mentioned components (A) and (B) into meat.
There is no restriction on the method of incorporating components (A) and (B) into meat, but from the viewpoint of suppressing variations in texture and taste of processed meat foods, it is preferable to incorporate components (A) and (B) into meat. This is a method of impregnation, for example, a method of kneading minced or pasty meat with components (A) and (B).
Here, components (A) and (B) may be blended as a composition containing them, or components (A) and (B) may be blended separately. In addition, components (A) and (B) may be blended as a powder as a composition, or may be dissolved and blended in a liquid such as water, soup, or stock. Alternatively, one of the components (A) and (B) may be blended as a powder, and the other may be blended as a liquid.
Moreover, the above-mentioned chewiness preferably refers to the chewiness during chewing and the ease with which the meat crumbles.
Below, examples of reference forms will be added.
1. A step of applying the following ingredients (A) and (B) to meat to prepare dough;
heating the dough;
A method for producing a processed meat food, comprising:
A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less.
(A) Oil-processed starch
(B) One or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate.
2. 1. The content of the component (A) to the content of the component (B) in the dough is 0.7 or more and 45 or less in mass ratio. The method for producing a processed meat food as described in .
3. 1. The step of preparing dough includes the step of kneading the meat in one or two shapes selected from minced and pasty, the component (A), and the component (B). or 2. The method for producing a processed meat food as described in .
4. In the step of preparing the dough, the component (A) is applied such that the amount of the component (A) added is 0.5 parts by mass or more and 25 parts by mass or less with respect to 100 parts by mass of the meat. ．． to 3. The method for producing a processed meat food according to any one of the above.
5. In the step of preparing the dough, further component (C): pregelatinized starch is added such that the amount of the component (A) added to the amount of the component (C) added is 3 or more and 30 or less in mass ratio. Applied to the meat, 1. to 4. The method for producing a processed meat food according to any one of the above.
6. In the step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25° C. is 6.8 or more and 8.6 or less; 1. to 5. The method for producing a processed meat food according to any one of the above.
7. 1. The processed meat food is selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi. to 6. The method for producing a processed meat food according to any one of the above.
8. Ingredients (A) and (B) below:
(A) oil- or fat-processed starch;
(B) One or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate.
A powdered meat composition comprising:
A composition for meat, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25° C. is 4.0 or more and 12.0 or less.
9. 8. Substantially free of phosphates. The meat composition described in .
10. 8. The content of the component (A) relative to the content of the component (B) is 0.7 or more and 45 or less in mass ratio. or 9. The meat composition described in .
11. 8. The component (A) is fat-processed phosphoric acid crosslinked tapioca starch. to 10. The meat composition according to any one of the above.
12. 8. The component (B) is one or more selected from the group consisting of sodium hydrogen carbonate and potassium hydrogen carbonate. to 11. The meat composition according to any one of the above.
13. Component (C): further contains pregelatinized starch; 8. to 12. The meat composition according to any one of the above.
14. 13. The content of the component (A) relative to the content of the component (C) is 3 or more and 30 or less in terms of mass ratio. The meat composition described in .
15. 8. The meat composition contains 25% by mass or more and 97% by mass or less of the component (A). to 14. The meat composition according to any one of the above.
16. 8. The meat is one or more selected from the group consisting of chicken, pork, beef, and fish paste.8. to 15. The meat composition according to any one of the above.
17. Ingredients (A) and (B) below:
(A) oil- or fat-processed starch;
(B) One or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate.
A method for improving the texture of processed meat foods, the method comprising incorporating into meat,
The method described above, wherein the pH of the 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
In the following examples, "%" means "% by mass" unless otherwise specified. Further, unless otherwise specified, "parts" means "parts by mass."

(raw materials)
The following materials were mainly used as raw materials.
Gelatin: Cook gelatin, Morinaga & Co., Ltd. Powdered soy protein: Fujipro FR, Fuji Oil Co., Ltd. Reduced starch syrup: Marvie, H Plus B Life Sciences Co., Ltd. Pregelatinized high amylose cornstarch: Gelcol AH-F, J-Oil Co., Ltd. Made by Mills, amylose content 50%, cold water swelling degree 6.5
Phosphoric acid cross-linked tapioca starch 1: Actobody TP-1, manufactured by J-Oil Mills Co., Ltd. Phosphoric acid cross-linked tapioca starch 2: TP-2, manufactured by J-Oil Mills Co., Ltd. Phosphoric acid cross-linked tapioca starch 3: TP-4W, stock Company J-Oil Mills Oil-processed starch 1: Oil-processed starch obtained in Production Example 1Oil-processed starch 2: Oil-processed starch obtained in Production Example 2Oil-processed starch 3: Oil-processed starch obtained in Production Example 3 starch

(Manufacturing example 1)
100 parts by mass of phosphoric acid crosslinked tapioca starch 1, 0.1 part by mass of Hylinol safflower oil (iodine value 145, manufactured by Summit Oil Co., Ltd.), 0.05 parts by mass of diglycerin monooleate, and sodium carbonate. To 10 parts by mass, add 30 parts by mass of water to completely dissolve sodium carbonate, add 0.4 parts by mass of a 25% aqueous sodium carbonate solution (0.1 parts by mass as sodium carbonate equivalent), and mixer (super mixer). (manufactured by Kawata Co., Ltd.) at 3000 rpm for 3 minutes to obtain a mixture (moisture 14.8%). This mixture was heated at 70° C. for 10 days in a tray dryer to obtain fat-processed starch 1.
In addition, in the production of fat-processed starch described in this example and the following production examples, the above-mentioned super mixer was used as a mixer.

(Manufacturing example 2)
100 parts by mass of phosphoric acid crosslinked tapioca starch (a 1:1 mixture of phosphoric acid crosslinked tapioca starch 2 and phosphoric acid crosslinked tapioca starch 3), 1.7 parts by mass of defatted soybean flour, and hylinol safflower oil (iodine 0.2 parts by mass (value 145, manufactured by Summit Oil Co., Ltd.) was added and mixed uniformly for 3 minutes at 3000 rpm with a mixer to obtain a mixture (moisture 14.8%). This mixture was heated at 70° C. for 10 days in a tray dryer to obtain fat-processed starch (oil-processed starch 2).

(Manufacturing example 3)
In this example, fat-processed starch was produced according to "Preparation of fat-processed starch (prototype A)" (paragraph 0030) of Patent Document 2.
An oil and fat composition consisting of 7.5 g of Hylinol safflower oil (iodine value 145, manufactured by Summit Oil Co., Ltd.) and 7.5 g of glycerin diacetyl tartrate fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Poem W-10) is heated to 60°C.・Dissolved. 0.5 parts by mass of the above oil and fat composition is added to 100 parts by mass of tapioca crosslinked starch "Actobody TP-1" (manufactured by J-Oil Mills Co., Ltd.) whose water content is adjusted to 12.5%, The mixture was uniformly mixed using a mixer at 3000 rpm for 10 minutes. The resulting mixture was packed in a closed tank and heat-treated at 60° C. for 14 days to obtain fat-processed starch (oil-processed starch 3).

Table 1 shows the pH of each fat-processed starch obtained in Production Examples 1 to 3. Here, the pH of the fat-processed starch was measured by the following method.
(pH)
A 10% by mass aqueous dispersion of each fat-processed starch was prepared, and the pH of each aqueous dispersion at 25°C was measured.

(Measurement method of degree of cold water swelling)
The degree of cold water swelling was measured by the method described in "Experimental Methods for Starch and Related Carbohydrates", pp. 279-280, 1986, Gakkai Publishing Center. Specifically, it was measured by the following method.
(1) Using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50), the sample was heated and dried at 125°C to measure the moisture content, and the amount of dry matter was calculated from the obtained moisture value.
(2) 1 g of the sample was accurately weighed in terms of the amount of dry substance, taken into a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, distilled water at 25° C. was added to make exactly 50 mL. The mixture was shaken occasionally and left at 25° C. for 20 minutes. Centrifugation was performed at 25°C for 30 minutes at 4000 rpm using a centrifuge (manufactured by Hitachi Koki Co., Ltd., Hitachi table centrifuge model CT6E; rotor: T4SS swing rotor; adapter: 50TC x 2S adapter), and the supernatant was decanted. I put it in a weighing bottle. The supernatant taken in a weighing bottle was evaporated to dryness, further dried under reduced pressure at 110° C. for 3 hours, and weighed to determine the dry mass of the supernatant. Furthermore, the mass of the precipitate was determined, and the solubility was calculated using the following formula, and then the cold water swelling degree was calculated.
Solubility (S) db%=Supernatant dry mass (mg)/1000×100
Cold water swelling degree=precipitated part mass (mg)/(1000×(100-S)/100)

(Examples 1 to 4, Comparative Examples 1 and 2, Control Examples 1 and 2)
In this example, chicken nuggets were produced and evaluated. Table 3 shows the composition of the materials. Furthermore, among the examples listed in Table 3 and Tables 4 to 6 described below, for the example in which the meat composition was prepared in advance (Example 4 in Table 3), "(A) + (B) + ( C)", that is, the total amount of components (A) to (C) is the amount of the meat composition.

(Method for manufacturing chicken nuggets)
1. Meat Processing/Salting One of the materials listed in Table 3 was mixed in advance. First, gelatin was swollen in water at room temperature. Meanwhile, the meat, sodium glutamate, and salt were thoroughly kneaded and refrigerated. After the gelatin swelled, it was immediately mixed with the meat.
2. Powder Mixing Among the materials listed in Table 3, two materials were mixed in advance.
3. Preparation of Salts Among the materials listed in Table 3, tripolyphosphate or sodium hydrogen carbonate of material 5 was dissolved in advance in water of material 5 to obtain an aqueous solution.
4. Mixing (emulsification)
Among the materials listed in Table 3, 1. and 2. A mixture of as well as 3. above. The aqueous solution obtained in 3. of 3, 4, and 5 listed in Table 3 above. The raw materials other than the aqueous solution in step 6 and all the materials in step 6 were sequentially charged into a mixer and mixed twice for 20 seconds. However, after obtaining a meat composition in which only the powder materials of Example 4, 5 and 6 were mixed in advance, the above 1. and 2. The mixture, water of material 5, and all materials 3 and 4 listed in Table 3 were sequentially charged into a mixer and mixed twice for 20 seconds.
5. Molding The mixture after mixing was molded into a rectangular shape of about 3 cm x 4 cm, about 1 cm thick, and about 20 g each.
At this stage, the pH of the dough before frying was measured. That is, the remaining 5 g of the dough was diluted 10 times with distilled water to form a slurry, and the pH was measured at 25° C. using a pH meter.
6. Freezing The molded nuggets were left overnight at -20°C.
7. Adding Batter As batter powder, Juicy Karaage Flour (manufactured by Daisho Co., Ltd.) and KPS-200 (manufactured by J-Oil Mills Co., Ltd.) were mixed at a mass ratio of 50:50. A batter solution was prepared by adding an equal amount of water to the mixed flour.
The obtained batter liquid was attached to the frozen nuggets. At this time, the weight of the meat after the batter was attached was measured.
8. Oil 7. The nuggets obtained in the above were fried with oil at 170 to 175°C for 4.5 minutes to obtain chicken nuggets of each example. The weight of the nugget after frying was measured.
In addition, after frying the nuggets, the nuggets were allowed to stand at room temperature for about 30 minutes to remove any rough heat, and then frozen (-20°C, overnight).
Thereafter, the nuggets were thawed in a microwave oven (1400 W) for 30 seconds, and the texture of the thawed nuggets was sensory evaluated. The evaluation results are shown in Table 3.

(Calculation of cooking yield)
Above 7. and 8. The cooking yield was calculated using the following formula from the meat weight after batter adhesion and the nugget weight after frying.
Cooking yield (%) = (nugget weight after frying/nugget weight after batter adhesion) x 100
Table 3 shows the calculated values for each example.

(sensory evaluation)
The hardness of the chicken nuggets obtained in each example (hardness when the teeth first enter), elasticity (elasticity when the teeth first enter), chewiness (chewyness during mastication, ease of crumbling of the meat mass) Three expert panelists evaluated the texture (Is there a texture inherent to meat?), taste/flavor (presence or absence of off-flavors), and moistness. Each evaluation item was scored by a panel of three people, and a score of 3 or higher was considered a pass. Table 2 shows the scores for each item. Moreover, the evaluation results of each example are shown in Table 3.

As shown in Table 3, the nuggets of Example 1 containing component (A) and component (B) were excellent in hardness, elasticity, chewiness, fibrous feel, taste/flavor, and moist feeling.
Furthermore, as in Examples 2 to 4, when pregelatinized high amylose corn starch was included as component (C), the moist feeling was further improved.
Furthermore, as in Example 4, even if the powder components are mixed in advance to obtain a meat composition, and the nuggets are prepared by adding and mixing the powder components as they are, it is also possible to dissolve them in water as in Example 3. Nuggets with the same evaluation as the case of post-addition were obtained.

(Examples 5 to 7, Control Example 3)
In this example, chicken nuggets were produced according to the above-mentioned (method for producing chicken nuggets) and evaluated using the same evaluation criteria, except that the materials listed in Table 4 were used.

As shown in Table 4, nuggets using one or more selected from sodium bicarbonate, potassium bicarbonate, and sodium carbonate as component (B) have hardness, elasticity, chewiness, texture, taste/flavor, and had excellent moist feeling.
Furthermore, from Examples 1, 5, and 6, nuggets with a good texture were obtained when a mixture of sodium bicarbonate and sodium carbonate was added, but the amount of addition of component (A) and component (B) was were the same, sodium bicarbonate alone was superior in terms of taste, flavor, and moistness.
Furthermore, from Examples 1 and 5 to 7, for ((A)/(B)), when the ratio was 37.0, the fiber feel and moist feeling were improved compared to when it was 10.0.

(Examples 8 to 12, Comparative Example 4)
In this example, chicken nuggets were produced and evaluated using the same evaluation criteria as described above (method for producing chicken nuggets), except that the materials listed in Table 5 were used.

As shown in Table 5, nuggets with the amounts of component (A), component (B), and component (C) within the specified range have a high level of hardness, elasticity, chewiness, texture, taste/flavor, and moistness. It had a good feel.
Regarding the amount of component (A) added in the dough, for hardness and elasticity, 0.93% by mass or more is good, 2.31% by mass or more is better, and 3.7% by mass or more. It was even better. Regarding chewiness, it was good at 0.93% by mass or more, and even better at 3.7% by mass or more.
Regarding component (B), when comparing Examples 3, 8, and 9 with the same amount of component (A), the elasticity was good at 0.15% by mass or more, and good at 0.25% by mass or more. It was even better, and even better when it was 0.75% by mass or more. On the other hand, regarding taste and flavor, the content of component (B) is good when it is 0.75% by mass or less, even better when it is 0.25% by mass or less, and even better when it is 0.15% by mass. Met. The moist feeling was good at 0.25% by mass or more.
Regarding the blending amount of component (C) in the dough, it was found that the moist feeling was further increased when the dough contained 0.19% by mass or more, compared to 0.07% by mass. Regarding hardness and elasticity, it was better when it contained 0.3% by mass or more compared to 0.19% by mass.
Regarding ((A)/((A)+(B)+(C))), when it is 46.3% by mass or more and 90.9% by mass or less, the fiber feel is good, and 71.4% by mass or more It was better when it was 87.2% by mass or less. On the other hand, regarding taste and flavor, 46.3% by mass or more is good, 71.1% by mass or more is better, 74.1% by mass or more is even better, and 87.2% by mass or more is even better. It was better.
Regarding the value of ((A)/100 parts by mass of meat), the hardness and moist feeling were good at 1.5 or higher, even better at 3.7, and even better at 5.9.

(Examples 13-14, Comparative Examples 5-6, Control Example 4)
In this example, fish balls were produced and evaluated.

(Method for manufacturing fish balls)
According to the formulations in Table 6, fish balls were prepared according to the following procedure and subjected to sensory evaluation.
1. Preparation Frozen surimi (frozen Sukemune surimi KA, manufactured by American Seafoods) was partially thawed and then cut into 5 mm square dice with a knife.
2. Mixing of raw materials The cut surimi was weighed out and mixed in a food processor until it became finely surimi-like.
Next, half of the amount listed in Table 6 was added to ice-cooled water and mixed (10 seconds x 2 times).
Next, salt was added and mixed (15 seconds x 4 times).
Then, the remaining water and other raw materials were added and mixed (15 seconds x 4 times).
3. Deaeration The surimi of each example obtained above was placed in a plastic bag and deaerated.
4. Fried in oil Cut the end of a plastic bag, squeeze out 18 g of the surimi from each example, and fried in oil at 170°C for 5 minutes.

(evaluation)
The evaluation results for each example are also shown in Table 6.

As shown in Table 6, the fish balls in which the pH of component (A) was within the predetermined range were excellent in hardness, elasticity, chewiness, taste/flavor, and moist texture.
Regarding hardness, elasticity, and chewiness, the pH of component (A) was excellent when it was 5.8 or higher, and even better when it was 9.0. On the other hand, the fish balls using fat-processed starch 3 having a pH of 3.5 were inferior in hardness, elasticity, and chewiness.

(Example 15)
In this example, sausages were produced and evaluated.
(Method for manufacturing sausage)
Sausages were prepared according to the formulation shown in Table 7 according to the following procedure and subjected to sensory evaluation.
1. Preparation Pork lean meat (ground into 6 mm) minced meat was prepared, thoroughly kneaded with sodium nitrite and salt, and left to stand at 4° C. for 1 hour.
2. Preparation of composition for meat Among the raw materials listed in Table 7, dried egg white (manufactured by Kewpie Egg Co., Ltd.), spice mix (pepper, nutmeg, ginger, garlic (all made by GABAN Co., Ltd.) were mixed in advance in the proportions shown in Table 7. ), (B) sodium hydrogen carbonate, (A) fat-processed starch 1, and (C) pregelatinized high amylose cornstarch were mixed to prepare a powdered meat composition.
3. Mixing of raw materials Pour half of the ice water into a hand mixer, 1. Pre-processed meat of 2. above. The meat composition prepared above, reduced starch syrup, and pork fat were added in this order, and then kneaded for 20 seconds. Thereafter, half of the remaining ice water was added and mixed for 30 seconds.
4. Casing Using a hand stuffer, the mixed meat was stuffed into a collagen casing (Nippi Casing, manufactured by Nippi Collagen Industries Co., Ltd.) to a length of about 8 cm.
5. Drying It was dried at 50° C. for 30 minutes in the dry heat blow mode of a convection oven.
6. Boiling cooking Cooking was performed for 30 minutes in a 70°C hot bath.
7. Cooling: The sample was cooled with running water for 10 minutes, and a sensory evaluation was performed.

The sausage obtained in Example 15 had moderate moistness, elasticity, hardness, and chewiness. In addition, it had a moderate texture, and the taste and flavor were good without any discomfort.

This application claims priority based on Japanese Patent Application No. 2018-185953 filed on September 28, 2018, and the entire disclosure thereof is incorporated herein.

Claims (14)

A step of applying the following ingredients (A) and (B) to meat to prepare dough;
heating the dough;
A method for producing a processed meat food, comprising:
The pH of the 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less,
The content of the component (A) to the content of the component (B) in the dough is 0.7 or more and 45 or less in mass ratio,
A method for producing a processed meat food, wherein the amount of component (A) added is 0.5 parts by mass or more and 25 parts by mass or less with respect to 100 parts by mass of the meat .
(A) Oil-fat modified starch (B) One or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate. The step of preparing the dough includes the step of kneading the meat in one or two shapes selected from minced and pasty, the component (A) and the component (B). Processed meat food manufacturing method. In the step of preparing the dough, further component (C): pregelatinized starch is added such that the amount of the component (A) added to the amount of the component (C) added is 3 or more and 30 or less in mass ratio. The method for producing a processed meat food according to claim 1 or 2 , which is applied to the meat. The processed meat food according to any one of claims 1 to 3 , wherein in the step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25°C is 6.8 or more and 8.6 or less. manufacturing method. The method for producing a processed meat food according to any one of claims 1 to 4 , wherein the processed meat food is selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi. Ingredients (A) and (B) below:
(A) oil- or fat-processed starch;
(B) A powdered meat composition comprising one or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate, and potassium carbonate,
The pH of the 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less,
The content of the component (A) relative to the content of the component (B) is 0.7 or more and 45 or less in mass ratio,
A composition for meat that is applied to dough containing the meat such that the amount of the component (A) added is 0.5 parts by mass or more and 25 parts by mass or less per 100 parts by mass of the meat. The meat composition according to claim 6 , which is substantially free of phosphate. The meat composition according to claim 6 or 7 , wherein the component (A) is fat-processed phosphoric acid crosslinked tapioca starch. The meat composition according to any one of claims 6 to 8 , wherein the component (B) is one or more selected from the group consisting of sodium hydrogen carbonate and potassium hydrogen carbonate. Component (C): The meat composition according to any one of claims 6 to 9 , further comprising pregelatinized starch. The meat composition according to claim 10 , wherein the content of the component (A) relative to the content of the component (C) is 3 or more and 30 or less in mass ratio. The meat composition according to any one of claims 6 to 11 , which contains the component (A) in an amount of 25% by mass or more and 97% by mass or less. The edible meat composition according to any one of claims 6 to 12 , wherein the edible meat is one or more selected from the group consisting of chicken, pork, beef, and fish paste. Ingredients (A) and (B) below:
(A) oil- or fat-processed starch;
(B) applying one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate, and potassium carbonate to meat to prepare dough;
heating the dough;
A method for improving the texture of processed meat foods, comprising:
The pH of the 10% by mass aqueous dispersion of component (A) at 25° C. is 4.0 or more and 12.0 or less,
The content of the component (A) to the content of the component (B) in the dough is 0.7 or more and 45 or less in mass ratio,
The method described above, wherein the amount of component (A) added is 0.5 parts by mass or more and 25 parts by mass or less with respect to 100 parts by mass of the meat .