JP7480949B2 - Food modifier and manufacturing method of modified food - Google Patents

Description

The present disclosure relates to a food modifier and a method for producing modified foods. In particular, the present disclosure relates to a food modifier that improves the yield of food when heated and maintains the appearance of the food, and a method for producing modified foods.

When it comes to modifying food, meat and seafood foods in particular are prone to discoloration, fading, and water separation during storage, which reduces their commercial value. Furthermore, when cooking or processing meat and seafood foods, simply heating the raw materials or subjecting them to processing such as molding can cause water and oil separation during processing, compromising the food's desirable texture and appearance. Therefore, food modifiers are added to foods to prevent discoloration, fading, water separation, etc. In particular, phosphates have traditionally been added to foods with the aim of improving freezing resistance, improving water retention, and increasing yields.

However, the method using phosphates has been pointed out to have problems such as inhibiting the absorption of calcium and zinc in the body, and because phosphates leave a bitter taste that is unique to them, it is not very desirable and its use tends to be avoided.

Therefore, food modifiers that do not contain phosphate but have the same or greater effect as food quality improvers containing phosphate have been reported. Patent Document 1 describes a food modifier that contains a protein and an alkaline agent. Patent Document 2 describes a method for treating seafood, which is characterized by immersing and impregnating seafood in an edible metal salt of glycine or a mixed aqueous solution of an edible metal salt of glycine and glycine. Patent Document 3 describes a modifier for processed meat foods, which is characterized by containing a partial hydrolysis product of grain protein and at least one selected from an alkali metal carbonate and an alkali metal hydrogen carbonate as active ingredients. Patent Document 4 describes a meat modifier, which is characterized by containing a leavening agent and dietary fiber and/or gluconate as active ingredients. Patent Document 5 describes a shelf life and yield improver for meat or marine products, which is characterized by containing a carbonate, acetic acid, and an organic acid.

JP 2006-050945 A JP 2000-300219 A JP 2007-267652 A JP 2001-000148 A JP 2016-029914 A

However, when using conventional modifiers, although yields improved, problems arose in that the food became alkaline, giving it a bitter taste characteristic of alkaline foods and compromising the food's original flavor.

Therefore, there was a need for a food modifier that could improve yield during heating without using phosphates and without making food alkaline, and that could maintain appearance without compromising flavor.

The present disclosure aims to provide a food modifier and a food modification method that improves the yield of food when heated without requiring the use of phosphates and without making the food alkaline, and that maintains the appearance of the food.

As a result of intensive research conducted by the inventors to achieve the above-mentioned objective, they discovered that when a food modifier containing a reversible thermal gelling agent and a thickener is used, it is possible to improve the yield when food is heated and to maintain the appearance of the food without compromising its flavor, and thus completed the present disclosure.

One aspect of the present disclosure is as follows.
[Item 1]
Food modifiers, including reversible thermal gelling agents and thickening agents.
[Item 2]
Item 2. The food modifier according to item 1, wherein the reversible thermal gelling agent has a thermal gelling temperature of 40° C. or higher.
[Item 3]
Item 3. The food modifier according to item 1 or 2, wherein the viscosity of a 2% by weight aqueous solution of the thickener at 15 ° C. is 30 mPa · s or more.
[Item 4]
Item 4. The food modifier according to any one of Items 1 to 3, wherein the reversible heat gelling agent is methylcellulose or hydroxypropylmethylcellulose.
[Item 5]
The thickener is at least one selected from the group consisting of starch, starch hydrolysates, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan, and agar. The food modifier according to any one of claims 1 to 4.
[Item 6]
Item 6. The food modifier according to any one of items 1 to 5, wherein the thickener contains both the starch and the starch hydrolysate.
[Item 7]
Item 7. The food modifier according to any one of items 1 to 6, comprising crystalline cellulose.
[Item 8]
Item 8. The food modifier according to any one of Items 1 to 7, comprising a non-thickening starch.
[Item 9]
The food modifier according to any one of items 1 to 8, wherein the viscosity of a food modifier liquid prepared by adding water to the food modifier and stirring and mixing to a solid content of 5% by weight at 15 ° C. is 250 mPa · s or more.
[Item 10]
A food modifier containing a reversible heat gelling agent, which is added to food during food modification and can be removed after the food modification.
[Item 11]
Item 11. The food modifier according to item 10, which is used for food coating.
[Item 12]
A method for producing a modified food, comprising the steps of: (1) adding water to the food modifier according to any one of items 1 to 11 and stirring and mixing to obtain a food modifier liquid; (2) coating a food with the food modifier liquid to obtain a coated food; and (3) heating the coated food at a temperature equal to or higher than the thermal gelling temperature of the reversible thermal gelling agent.
[Item 13]
Item 13. The method for producing a modified food according to item 12, wherein the heating in step (3) is boiling or steaming.
[Item 14]
Item 14. The method for producing a modified food according to item 12 or 13, wherein the viscosity of the food modifier liquid is 250 mPa s or more and 10,000 mPa s or less at 15 ° C.
[Item 15]
The method for producing a modified food according to any one of items 12 to 14, further comprising a step (4) of washing the coated food with water.

According to the present disclosure, it is possible to improve the yield when heating food without using phosphates and without making the food alkaline. It is also possible to prevent the deterioration of the appearance of the food that occurs when heated, and to maintain a beautiful appearance. Furthermore, for foods that have a characteristic slimy texture, such as nameko mushrooms, it is possible to maintain that slimy texture even after heating.

The following describes a form for implementing the present disclosure. Note that the following description is merely an example of an embodiment of the present disclosure, and is not intended to narrow the scope of the present disclosure.

<Food modifier>
The food modifier in the present disclosure preferably contains a reversible thermal gelling agent and further contains a thickener. In the present disclosure, a "food modifier" is an additive used in the processing or manufacturing stage of food to modify or improve the quality of the food. Examples of food quality include texture, flavor, appearance, yield, processing stability, and manufacturing suitability.

[Reversible thermal gelling agent]
The food modifier in the present disclosure contains a reversible thermal gelling agent. In the present disclosure, a "reversible thermal gelling agent" is a gelling agent that has a thermal phase transition property that reversibly solizes/gels in water. When heated in water, the reversible thermal gelling agent is in a gel state at temperatures above the gelling temperature, and when cooled below the gelling temperature, it is in a sol state.

The thermal gelation temperature of the reversible thermal gelling agent may be 40°C or more, 45°C or more, 50°C or more, 55°C or more, 60°C or more, 65°C or more, 70°C or more, or 75°C or more. The thermal gelation temperature of the reversible thermal gelling agent may be 95°C or less, 90°C or less, 85°C or less, or 75°C or less. The thermal gelation temperature can be changed by changing the type of chemical modification group, the chemical modification rate, the molecular weight, etc.

The reversible thermal gelling agent may be a polysaccharide, preferably a chemically modified polysaccharide. An example of a polysaccharide is cellulose. Examples of chemical modifications include alkylation, hydroxyalkylation, etc. Specific examples of reversible thermal gelling agents include methylcellulose, hydroxypropylmethylcellulose, etc. The reversible thermal gelling agent may be used alone or in combination of two or more types.

The methylcellulose in the present disclosure may be cellulose obtained from wood, bamboo, straw, cotton, bagasse, bacteria, etc., which has been methyl-etherified to increase its water solubility. The hydroxypropyl methylcellulose in the present disclosure may be methylcellulose into which a hydroxypropoxyl group has been introduced. Both aqueous solutions are usually liquid at room temperature and normal pressure. Examples of methylcellulose products include Metolose MCE type (manufactured by Shin-Etsu Chemical Co., Ltd.). Examples of hydroxypropyl methylcellulose products include Metolose SFE type (manufactured by Shin-Etsu Chemical Co., Ltd.), Metolose SE type (manufactured by Shin-Etsu Chemical Co., Ltd.), Metolose NE type (manufactured by Shin-Etsu Chemical Co., Ltd.), etc.

[Thickener]
The food modifier in the present disclosure preferably contains a thickener. In the present disclosure, the "thickener" refers to a polymeric substance that dissolves or disperses in water at room temperature to produce viscosity. In the present disclosure, the thickener does not contain the above-mentioned reversible heat gelling agent, that is, it does not have reversible heat gelation properties.

The viscosity of a 2 wt% aqueous solution of the thickener at 15°C may be 30 mPa·s or more, 100 mPa·s or more, 250 mPa·s or more, 500 mPa·s or more, 1000 mPa·s or more, 2500 mPa·s or more, or 5000 mPa·s or more, preferably 250 mPa·s or more. The viscosity of a 2 wt% aqueous solution of the thickener at 15°C may be 50,000 mPa·s or less, 25,000 mPa·s or less, 10,000 mPa·s or less, 5000 mPa·s or less, 2500 mPa·s or less, 1000 mPa·s or less, or 500 mPa·s or less, preferably 25,000 mPa·s or less. The above viscosity is a value measured after 10 seconds at 15°C using a BM type rotational viscometer at a rotation speed of 30 rpm. The measurement can be performed using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

Specific examples of thickeners include starch, starch hydrolysates, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan, agar, etc. These substances may be used alone or in combination of two or more.

From the viewpoint of dispersibility, it is preferable that the thickener contains either starch or a starch hydrolysate. In particular, it is preferable that the thickener contains both starch and a starch hydrolysate, since this makes it easy to adjust the thickening effect and also provides the effect of increasing the dispersibility of starch.

Examples of starch include corn starch, waxy corn starch, high amylose corn starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, pea starch, mung bean starch, sago starch, and arrowroot starch. In addition, starch-containing powders such as cereal flours, such as corn grits, wheat flour, rice flour, dried sweet potato slices powder, and dried tapioca slices powder, can also be used. The starch may be a processed starch. The processed starch may be a processed starch obtained by chemical modification such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, esterification cross-linking treatment, or etherification cross-linking treatment, or a processed starch that has been processed without chemical modification such as gelatinization treatment, dry heat treatment, wet heat treatment, ball mill treatment, fine pulverization treatment, high voltage electric field treatment, ultrasonic treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, or enzyme treatment. If necessary, the starch may be subjected to one or more processing treatments selected from gelatinization treatment, ball mill treatment, roasting acid treatment, roasting alkali treatment and enzyme treatment so as to exhibit a thickening effect.

Examples of starch hydrolysates include soluble starch, dextrin, maltodextrin, starch syrup, etc., which are obtained by hydrolysis using methods such as heat treatment, acid treatment, alkali treatment, oxidation treatment, and enzyme treatment.

The amount of the thickener may be 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, 100 parts by weight or more, 250 parts by weight or more, 500 parts by weight or more, 750 parts by weight or more, or 1000 parts by weight or more, and preferably 50 parts by weight or more, relative to 100 parts by weight of the reversible heat gelling agent. The amount of the thickener may be 3000 parts by weight or less, 2000 parts by weight or less, 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 250 parts by weight or less, or 100 parts by weight or less, and preferably 500 parts by weight or less, relative to 100 parts by weight of the reversible heat gelling agent.

The proportion of starch in the thickener may be 10% by weight or more, 25% by weight or more, 35% by weight or more, 45% by weight or more, 55% by weight or more, 65% by weight or more, 75% by weight or more, 85% by weight or more, or 95% by weight or more. The proportion of starch in the thickener may be 100% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, or 40% by weight or less.

The proportion of starch hydrolysates in the thickener may be 10% by weight or more, 25% by weight or more, 35% by weight or more, 45% by weight or more, 55% by weight or more, 65% by weight or more, 75% by weight or more, or 85% by weight or more. The proportion of starch hydrolysates in the thickener may be 100% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, or 40% by weight or less.

The thickener may include both starch and starch hydrolysates. The amount of starch hydrolysates may be 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, or 100 parts by weight or more, relative to 100 parts by weight of starch. The amount of starch hydrolysates may be 300 parts by weight or less, 200 parts by weight or less, 150 parts by weight or less, 100 parts by weight or less, 80 parts by weight or less, 60 parts by weight or less, 40 parts by weight or less, or 20 parts by weight or less, relative to 100 parts by weight of starch.

[Crystalline Cellulose]
The food modifier of the present disclosure preferably further comprises crystalline cellulose. It is considered that the structure of crystalline cellulose enhances the affinity of the food modifier with foodstuffs in the coated state, and assists surface adhesion. In addition, since crystalline cellulose is insoluble in water and heat-resistant, it is presumed that the gel structure formed by the reversible thermal gelling agent is reinforced, thereby improving yield. As crystalline cellulose, a crystalline cellulose preparation whose surface is coated with a water-soluble polymer may be used. When using a crystalline cellulose preparation, the content of crystalline cellulose may be 60% or more, preferably 70% or more, and more preferably 80% or more.

The amount of crystalline cellulose may be 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, or 300 parts by weight or more, preferably 10 parts by weight or more, more preferably 25 parts by weight or more, relative to 100 parts by weight of the reversible heat gelling agent. The amount of crystalline cellulose may be 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 400 parts by weight or less, 300 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, or 50 parts by weight or less, preferably 500 parts by weight or less, more preferably 300 parts by weight or less, relative to 100 parts by weight of the reversible heat gelling agent.

[Non-thickening starch]
The food modifier of the present disclosure preferably contains non-thickening starch instead of or in addition to crystalline cellulose. Non-thickening starch is starch that does not exhibit thickening properties and does not function as a thickening agent. Non-thickening starch is poorly soluble in water and has high heat resistance, and is presumed to improve yield by reinforcing the gel structure formed by the reversible thermal gelling agent.

The viscosity of a 2 wt% solution of non-thickening starch at 15°C may be 0.01 mPa·s or more, 0.1 mPa·s or more, or 1 mPa·s or more. The viscosity of a 2 wt% solution of non-thickening starch at 15°C may be less than 30 mPa·s, 20 mPa·s or less, 10 mPa·s or less, 5 mPa·s or less, 2.5 mPa·s or less, or 1 mPa·s or less, preferably 10 mPa·s or less. The above viscosity is the value measured after 10 seconds at 15°C using a BM type rotational viscometer at a rotation speed of 30 rpm. The measurement can be performed using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

Non-thickening starch may be starch that has been subjected to a non-thickening treatment to exhibit non-thickening properties.

The non-thickening treatment is not particularly limited as long as it can exhibit non-thickening properties, but is typically a crosslinking treatment. Examples of crosslinking treatments include phosphate crosslinking treatment, esterification crosslinking treatment represented by acetylated adipic acid crosslinking treatment, and etherification crosslinking treatment represented by hydroxypropyl crosslinking treatment. Examples of crosslinking agents used in crosslinking treatments include sodium trimetaphosphate, metaphosphates, sodium trimetaphosphate/sodium tripolyphosphate, phosphorus oxychloride, adipic acid/acetic acid mixed anhydride, epichlorohydrin, acrolein, cyanuric chloride, formaldehyde, glyoxal, adipic acid dihydrazide, diisocyanate, bisethylene urea, dialdehyde compounds, diepoxide compounds, polyepoxide compounds, and combinations thereof.

The type of raw starch for non-thickening starch is not particularly limited, and examples include corn starch, waxy corn starch, high amylose corn starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, pea starch, mung bean starch, sago starch, kudzu starch, etc., as well as starches represented by grain flours such as corn grits, wheat flour, rice flour, dried sweet potato powder, and dried tapioca powder.

Non-thickening starch may have been subjected to processing treatments that do not involve chemical modification, such as chemical processing treatments such as oxidation treatment, esterification treatment, and etherification treatment, gelatinization treatment, dry heat treatment, wet heat treatment, ball mill treatment, fine grinding treatment, high-voltage electric field treatment, ultrasonic treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, and enzyme treatment, and is preferably subjected to gelatinization treatment.

The amount of non-thickening starch may be 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, or 300 parts by weight or more, preferably 10 parts by weight or more, more preferably 25 parts by weight or more, based on 100 parts by weight of the reversible heat gelling agent. The amount of non-thickening starch may be 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 400 parts by weight or less, 300 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, or 50 parts by weight or less, based on 100 parts by weight of the reversible heat gelling agent, preferably 500 parts by weight or less, more preferably 300 parts by weight or less.

Both non-thickening starch and crystalline cellulose may be included in the food modifier. The ratio of non-thickening starch in the total of non-thickening starch and crystalline cellulose may be 1% by weight or more, 3% by weight or more, 5% by weight or more, 10% by weight or more, 20% by weight or more, 30% by weight or more, 50% by weight or more, 80% by weight or more, 90% by weight or more. The ratio of non-thickening starch in the total of non-thickening starch and crystalline cellulose may be 99% by weight or less, 75% by weight or less, 50% by weight or less, 25% by weight or less, 10% by weight or less, or 5% by weight or less.

[Other ingredients]
The food modifier of the present disclosure may include, within a range that does not inhibit the effects of the food modifier, seasonings such as calcium lactate, sodium chloride, sodium glutamate, mirin, and cooking sake; sweeteners such as sugar, fructose, glucose, starch syrup, honey, xylose, lactose, isomerized sugar, aspartame, stevia, glycine, alanine, thaumatin, and saccharin; sugar alcohols such as sorbitol, maltitol, and xylitol, reduced starch syrup, and reduced starch hydrolysates; spices such as allspice, pepper, nutmeg, and mace; preservatives such as sodium benzoate, sorbic acid, and paraoxybenzoic acid esters; reduced starch components such as reduced dextrin, reduced oligosaccharides, and reduced starch syrup. Manufacturing agents such as hydrolysates, cyclic dextrin, glycerin, hyaluronic acid, inulin, etc., antioxidants such as ascorbic acid, calcium ascorbate, mixed tocopherols, catechin, etc., emulsifiers such as starch sodium octenylsuccinate, lecithin, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, etc., strengthening agents such as calcium acetate, calcium gluconate, calcium chloride, shellfish calcium, etc., proteins such as soy protein, dried egg white, wheat gluten, milk protein, plasma protein preparations, etc., coloring agents such as caramel color, gardenia color, carotenoid color, cochineal color, etc., fragrances, etc. may also be used in combination.

[Viscosity characteristics of food modifiers]
The viscosity at 15°C of a food modifier liquid prepared by adding water to the food modifier and stirring and mixing to give a solids content of 5% by weight may be 30 mPa·s or more, 100 mPa·s or more, 250 mPa·s or more, 300 mPa·s or more, 500 mPa·s or more, 1000 mPa·s or more, 2500 mPa·s or more, or 5000 mPa·s or more, preferably 250 mPa·s or more, and more preferably 1000 mPa·s or more. The viscosity of the food modifier liquid at 15°C prepared by adding water to the food modifier and stirring and mixing to a solid content of 5% by weight may be 50,000 mPa·s or less, 25,000 mPa·s or less, 10,000 mPa·s or less, 5,000 mPa·s or less, 2500 mPa·s or less, 1000 mPa·s or less, or 500 mPa·s or less, preferably 10,000 mPa·s or less, more preferably 5,000 mPa·s. It is appropriate for the viscosity range to be within the above range from the viewpoint of practical yield improvement and workability. The above viscosity is a value measured after 10 seconds at 15°C using a BM type rotational viscometer at a rotation speed of 30 rpm. The measurement can be performed using an appropriate rotor (No. 1 to 4) depending on the viscosity range. For example, the viscosity can be adjusted by a known method. For example, the viscosity can be adjusted by the combination or amount of thickener added. The viscosity may be adjusted by changing the particle size or dispersibility of the modifier by means of pulverization, granulation, etc. Here, the method of pulverization and granulation is not particularly limited, and examples thereof include freeze pulverization, dry pulverization, wet pulverization, low-temperature pulverization, sieve extrusion granulation, stirring granulation, fluidized bed granulation, rolling granulation, sheet granulation, dry granulation, spray drying, vacuum drum drying, etc.

[Food modifier applications]
The food modifier containing the above-mentioned reversible thermal gelling agent is preferably a food modifier that is added to food during food modification and can be removed after food modification. In particular, the food modifier in the present disclosure is preferably used for food coating during food modification, as described in the following method for producing modified food, and is particularly preferably used for food coating during food modification by heating. The food modifier may be removed after food modification, or may be used in a further food modification step (food processing step) without being removed after food modification, or may be present in the final form of the food. The method for removing the food modifier may be removal by washing.

<Method of manufacturing modified food>
The method for producing modified foods in the present disclosure includes the steps of (1) adding water to a food modifier and stirring to obtain a food modifier liquid, (2) coating a food with the food modifier liquid to obtain a coated food, and (3) heating the coated food at a temperature equal to or higher than the thermal gelling temperature of the reversible thermal gelling agent. The method for producing modified foods in the present disclosure may further include the step of (4) washing the coated food with water.

[Step (1) of obtaining food modifier liquid]
The method for producing modified foods in the present disclosure includes a step (1) of adding water to a food modifier and stirring and mixing to obtain a food modifier liquid. The food modifier liquid can be produced by adding water to the above-mentioned food modifier and stirring and mixing. The viscosity of the food modifier liquid may be 30 mPa·s or more, 100 mPa·s or more, 250 mPa·s or more, 300 mPa·s or more, 500 mPa·s or more, 1000 mPa·s or more, 2500 mPa·s or more, or 5000 mPa·s or more, preferably 250 mPa·s or more, more preferably 300 mPa·s or more. The viscosity of the food modifier liquid may be 50,000 mPa·s or less, 25,000 mPa·s or less, 10,000 mPa·s or less, 5,000 mPa·s or less, 2500 mPa·s or less, 1000 mPa·s or less, or 500 mPa·s or less, preferably 10,000 mPa·s or less, more preferably 5,000 mPa·s. The viscosity range in the above range is appropriate from the viewpoint of practical yield improvement and workability. The above viscosity is a value measured after 10 seconds at 15°C using a BM type rotational viscometer at a rotation speed of 30 rpm. The measurement can be performed using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

The amount of water in the food modifier liquid can be adjusted appropriately to adjust the viscosity of the food modifier liquid to the above range. The amount of water in the food modifier liquid may be 50% by weight or more, 75% by weight or more, 85% by weight or more, 90% by weight or more, 92.5% by weight or more, 95% by weight or more, or 97.5% by weight or more, and is preferably 90% by weight or more. The amount of water in the food modifier liquid may be 99% by weight or less, 98% by weight or less, 96% by weight or less, 94% by weight or less, 92% by weight or less, 90% by weight or less, 85% by weight or less, 75% by weight or less, and is preferably 98% by weight or less.

The amount of solids in the food modifier liquid can be adjusted appropriately to adjust the viscosity of the food modifier liquid to the above range. The amount of solids in the food modifier liquid may be 1% by weight or more, 2% by weight or more, 4% by weight or more, 6% by weight or more, 8% by weight or more, 10% by weight or more, 15% by weight or more, or 25% by weight or more, preferably 2% by weight or more. The amount of solids in the food modifier liquid may be 50% by weight or less, 25% by weight or less, 15% by weight or less, 10% by weight or less, 7.5% by weight or less, 5% by weight or less, or 2.5% by weight or less, preferably 10% by weight or less.

The pH of the food modifier liquid may be neutral, weakly acidic or weakly alkaline. The pH of the food modifier liquid may be 5.0 or more, 6.0 or more, 6.5 or more, 6.7 or more, or 6.9 or more. The pH of the food modifier liquid may be 9.0 or less, 8.0 or less, 7.5 or less, 8.0 or less, 7.3 or less, or 7.1 or less.

[Step (2) of obtaining coated food]
The method for producing modified foods in the present disclosure includes a step (2) of coating a food with the food modifier liquid to obtain a coated food. The method for coating a food with the food modifier liquid is not limited, but may be a dip coating method in which the food is immersed in the food modifier liquid. Although dip coating is preferably used, other methods include a method of spraying the food in the food modifier liquid, a method using an injection method, and a method of adding the food modifier in powder form to the food.

In the present disclosure, "food" refers to, for example, meat products such as beef, pork, chicken, lamb, horse meat, and wild boar meat; seafood products such as shrimp, squid, octopus, white fish, red fish, crab, scallops, and abalone; mushrooms such as nameko, shiitake, maitake, enoki, king oyster mushroom, buna shimeji, and mushrooms; leafy vegetables such as broccoli, cauliflower, cabbage, asparagus, onion, Chinese cabbage, and lettuce; and root vegetables such as potato, sweet potato, radish, carrot, taro, and burdock. Meat products and seafood products include foods that have been processed, such as cut, ground, or surimi, for example, sausage, ham, kamaboko, chikuwa, and hanpen. When the heat-treated food is used as a raw material for further processed foods, it may be cut into a size that is preferred as the raw material for the processed food to be used.

The time for immersing the food in the food modifier liquid may vary depending on the form of the food, and may be 1 second or more, 15 seconds or more, 30 seconds or more, 1 minute or more, 10 minutes or more, 1 hour or more, or 12 hours or more, or 24 hours or less, 15 hours or less, 5 hours or less, 30 minutes or less, 5 minutes or less, 1 minute or less, or 30 seconds or less. The food modifiers disclosed herein are excellent in that they can achieve the objectives of the present disclosure, such as improving yield and maintaining appearance, even when the immersion time is short (e.g., less than 1 minute).

The temperature of the food modifier liquid when immersing food in the food modifier liquid may be 0°C or higher, 3°C or higher, 10°C or higher, 15°C or higher, or 20°C or higher, and may be 40°C or lower, 30°C or lower, 25°C or lower, 20°C or lower, 15°C or lower, 10°C or lower, or 5°C or lower. From the viewpoint of preventing deterioration of the food and the risk of bacterial growth during long-term immersion, the temperature may be low (e.g., 15°C or lower, 10°C or lower).

[Step (3) of heating the coated food]
The method for producing a modified food product according to the present disclosure includes a step (3) of heating the coated food product at or above the thermal gelation temperature. In order to exert the thermal gelling action of the thermal gelling agent, the heating temperature is equal to or above the thermal gelation temperature of the thermal gelling agent. The heating temperature may be higher than the thermal gelation temperature by 1° C. or more, 3° C. or more, 5° C. or more, 10° C. or more, 15° C. or more, 20° C. or more, or 25° C. or more. The heating time may be appropriately determined depending on the food product and the purpose of processing the food product.

Methods for heating coated foods include baking, frying, boiling, steaming, heating in a microwave oven, smoking, etc., but the heating methods preferred for this disclosure include boiling or steaming.

[Step (4) of washing the coated food with water]
The method for producing the modified food product of the present disclosure may include a step (4) of washing the coated food product with water after the heating. The temperature of the water used for washing may be 0° C. or higher, 3° C. or higher, 10° C. or higher, 15° C. or higher, or 20° C. or higher, and may be 40° C. or lower, 30° C. or lower, 25° C. or lower, 20° C. or lower, 15° C. or lower, 10° C. or lower, or 5° C. or lower.

<Action and effect>
According to the present disclosure, the method has the effect of preventing moisture and oil from flowing out of food due to heating, improving yield, maintaining the appearance of the food clean, and preventing the loss of characteristics such as texture and sliminess of the food. The principle of the method is as follows: when water is added to the food modifier, the viscosity of the food modifier liquid is generated by the effect of the thickener, making it easier to adhere to the food and less likely to drip. Furthermore, the affinity with the food is increased by the action of the crystalline cellulose, making the adhesion stronger. When the food is immersed in the food modifier liquid and heated, the food modifier liquid begins to gel due to the action of the reversible thermal gelling agent. The gelled food modifier liquid covers the food, so that the inside of the food is heated slowly, preventing dripping (flow of moisture and oil) due to sudden temperature changes, and preventing the appearance of the food from being damaged. In addition, the crystalline cellulose reinforces the gel structure, preventing the food modifier liquid from peeling off during heating. After heating with the food, the temperature of the gel is reduced by rinsing the food with cold water, the gel formed by the reversible thermal gelling agent unravels, and the coated food modifier becomes detached from the food, thereby achieving the object of the present disclosure without having to eat the food modifier itself.

The present disclosure will be described in further detail below based on examples. Note that the examples described below are representative examples of the present disclosure, and the present disclosure is not limited to the following examples. In addition, unless otherwise specified, "parts" refers to "parts by weight."

<Sweet shrimp>
[Example 1]
(Preparation of food modifier liquid)
2.0 parts of methylcellulose (Metolose MCE-4000: manufactured by Shin-Etsu Chemical Co., Ltd.) as a reversible heat gelling agent, 2.0 parts of pregelatinized starch obtained by drying potato starch in a drum dryer, pulverizing it and passing it through a 14 mesh as a thickening agent, and 1.0 parts of starch hydrolyzate (dispersant) obtained by enzymatically decomposing potato starch were mixed in the powder state to obtain a food modifier. 15°C cold water was added to the food modifier so that the total amount was 100 parts, and the mixture was immediately stirred and mixed. The obtained food modifier liquid (hereinafter sometimes simply referred to as "liquid") was named Liquid 1. The viscosity of Liquid 1 was measured after 10 seconds at a rotation speed of 30 rpm using a BM type rotational viscometer (VISCOMETER MODEL BMII; manufactured by Toki Sangyo Co., Ltd.) at 15°C. In addition, the pH of Liquid 1 was measured using a pH meter (LAQUA F-71S; manufactured by Horiba, Ltd.).

(Immersion)
The shells and tails of raw northern red shrimp (hereinafter referred to as sweet shrimp, 2.0 to 3.0 g/piece) were removed and the shrimp were weighed. After the weight measurement, the sweet shrimp was immersed in Liquid 1 for 1 minute.

(Adding to boiling tank)
The shrimp immersed in Liquid 1 were placed in a boiling tank adjusted to 90±2°C. The shrimp were boiled for 30 seconds, after which the Liquid 1 covering the shrimp was washed with running water. The shrimp were drained using a net so that their shape was not distorted, and their weight was measured. The series of operations of [weight measurement before boiling, immersion, placement in the boiling tank, washing with running water, draining, and weight measurement after boiling and washing] was carried out three times independently. The series of operations carried out using Liquid 1 was designated Example 1.

[Comparative Example 1]
A series of operations was carried out in the same manner as in Example 1, except that the sweet shrimp was directly put into the boiling tank without using the food modifier liquid, and this was used as Comparative Example 1. Although no liquid was attached to the sweet shrimp after boiling, the process of washing them with running water was carried out in the same manner as in Example 1.

[Example 2]
The composition of Example 2, in which a food modifier liquid was prepared in the same manner as in Example 1, except that the amount of methyl cellulose was changed to 1.0 part and the amount of pregelatinized starch was changed to 4.0 parts, is shown in Table 1 together with that of Example 1. The mixture of food modifier and cold water corresponding to Example 2 was designated as Liquid 2.

[Examples 3 to 10]
A test was conducted by adding a crystalline cellulose preparation in the same manner as in Example 1. As the crystalline cellulose preparation, CEOLUS RC-591S (manufactured by Asahi Kasei Corporation, containing 89% crystalline cellulose) or CEOLUS CL-611S (manufactured by Asahi Kasei Corporation, containing 85% crystalline cellulose) was used. The compositions of Examples 3 to 10, in which the amounts of methylcellulose, crystalline cellulose preparation, and pregelatinized starch were changed to prepare the liquids, are shown in Table 1. The mixed liquids of food modifier and cold water corresponding to Examples 3 to 10 were designated as Liquids 3 to 10, respectively.

[evaluation]
The yield improvement and the appearance of the shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing, using an EK-410i weight measuring device (manufactured by A&D Co., Ltd.).
(Evaluation criteria for yield improvement)
⊚: The yield rate is improved by 6 points or more when Comparative Example 1 is used as the standard.
◯: The improvement in yield rate compared to Comparative Example 1 is 3 points or more and less than 6 points.
Δ: The improvement in yield rate compared to Comparative Example 1 is 0 points or more and less than 3 points.
×: The improvement in yield rate compared to Comparative Example 1 is less than 0 points.
(Appearance Evaluation Criteria)
⊚: No peeling at all (0% of total length), very good.
○: Slight peeling of flesh observed (less than 5% of total length), but in good condition.
×: Peeling of flesh is noticeable (5% or more of the total length), poor quality.

For Examples 1 to 10 and Comparative Example 1, the liquid viscosity, pH, sweet shrimp yield rate, yield improvement evaluation, and appearance evaluation are shown in Table 2.

In Comparative Example 1, where the shrimp were placed directly into the boiling tank without preparing any liquid, the shrimp meat peeled off in large pieces, resulting in a poor result. On the other hand, in Examples 1 and 2, where a liquid containing methylcellulose, pregelatinized starch, and starch hydrolysates was used, the yield rate was higher than in Comparative Example 1, and the appearance of the shrimp was also good.

Examples 3 to 10, which used liquids containing methylcellulose, a crystalline cellulose preparation, pregelatinized starch, and a starch hydrolysate, had better yield rates or appearance ratings than Examples 1 and 2, which had the corresponding compositions and used liquids that did not contain a crystalline cellulose preparation. For example, Examples 7 and 8, which had the same solid content as Example 1 and contained a crystalline cellulose preparation, had higher yield rates and better appearance ratings than Example 1. Similarly, Example 9, which had the same solid content as Example 2 and contained a crystalline cellulose preparation, had a higher yield rate and better appearance ratings than Example 2.

<Red shrimp-1>
[Example 11]
(Immersion)
The head, shell, and tail of raw Argentine red shrimp (hereinafter referred to as red shrimp, 10.8 to 14.6 g/piece) were removed and weighed. The red shrimp after the weight measurement were immersed in liquid 7 of Example 7 for 1 minute.

(Adding to boiling tank)
The shrimp immersed in liquid 7 of Example 7 were placed in a boiling tank adjusted to 90±2°C. The shrimp were boiled for 1 minute, and then the liquid 7 covering the shrimp was washed with running water. The shrimp were drained using a net so that their shape was not distorted, and their weight was measured. The series of operations of [weight measurement before boiling, immersion, placement in the boiling tank, washing with running water, draining, and weight measurement after boiling and washing] was carried out three times independently. The series of operations carried out using liquid 7 was designated Example 11.

[Comparative Example 2]
A series of operations was carried out in the same manner as in Example 11, except that the shrimp were directly put into the boiling tank without using the food modifier liquid, to prepare Comparative Example 2. Although no liquid was attached to the shrimp after boiling, the process of washing them with running water was carried out in the same manner as in Example 11.

[evaluation]
For Example 11 and Comparative Example 2, the yield improvement and the appearance of the red shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the rate of change in weight between the average before boiling and the average after boiling, using an EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring device.
(Evaluation criteria for yield improvement)
⊚: The yield rate is improved by 6 points or more when the comparative example 2 is used as the standard.
◯: The improvement in yield rate when Comparative Example 2 is taken as the standard is 3 points or more and less than 6 points.
Δ: The improvement in yield rate when compared with Comparative Example 2 is 0 points or more and less than 3 points.
×: The improvement in yield rate compared to Comparative Example 2 is less than 0 points.
(Appearance Evaluation Criteria)
⊚: No peeling at all (0% of total length), very good.
○: Slight peeling of flesh observed (less than 5% of total length), but in good condition.
×: Peeling of flesh is noticeable (5% or more of the total length), poor quality.

The red shrimp yield rate, yield improvement evaluation, and appearance evaluation for Example 11 and Comparison Example 2 are shown in Table 3.

In Comparative Example 2, where the shrimp were simply placed in the boiling tank without preparing the liquid, the shrimp meat peeled off in large pieces, resulting in a poor result. On the other hand, in Example 11, where Liquid 7 was used, the yield rate was improved compared to Comparative Example 2, which had the same boiling time, and the appearance of the shrimp was also good.

<Red shrimp-2>
[Example 12]
Example 12 was prepared in the same manner as Example 11, except that the boiling time was changed from 1 minute to 2 minutes.

[Comparative Example 3]
Comparative Example 3 was prepared by carrying out a series of operations similar to those in Example 12, except that red shrimp were directly placed in the boiling tank without using any food modifier liquid.

[evaluation]
For Example 12 and Comparative Example 3, the yield improvement and the appearance of the red shrimp after boiling and washing were evaluated according to the following criteria. The evaluation criteria for appearance were the same as those for Example 11 and Comparative Example 2. The yield rate was defined as the rate of change in weight between the average before boiling and the average after boiling, using an EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring device.
(Evaluation criteria for yield improvement)
⊚: The yield rate is improved by 6 points or more when the comparative example 3 is used as the standard.
◯: The improvement in yield rate when Comparative Example 3 is taken as the standard is 3 points or more and less than 6 points.
Δ: The improvement in yield rate when compared with Comparative Example 3 is 0 points or more and less than 3 points.
×: The improvement in yield rate when Comparative Example 3 is taken as the standard is less than 0 points.

The red shrimp yield rate, yield improvement evaluation, and appearance evaluation for Example 12 and Comparison Example 3 are shown in Table 4.

In Comparative Example 3, where the shrimp were simply placed in the boiling tank without preparing the liquid, the shrimp meat peeled off in large pieces, resulting in a poor result. On the other hand, in Example 12, where Liquid 7 was used, the yield rate was improved compared to Comparative Example 3, which had the same boiling time, and the appearance of the shrimp was also good.

＜Nameko＞
[Example 13]
(Immersion)
20 parts of nameko mushrooms were added to 100 parts of Liquid 7 of Example 7 and immersed for 1 minute.

(Adding to boiling tank)
The mushrooms soaked in Liquid 7 of Example 7 were scooped up in a sieve and placed in a boiling tank adjusted to 90±2°C. They were boiled for 1 minute, and then the Liquid 7 covering the mushrooms was washed with running water. They were transferred to a sieve and drained for 10 minutes, and after the operation of [soaking and placing in boiling tank] was repeated, the mushrooms were spread on a net and air-dried at room temperature for 4 hours or more. That is, this operation was carried out in the following order.
(1) Prepare liquid 7; (2) immerse the mushrooms in liquid 7 for 1 minute; (3) place the immersed mushrooms in a boiling tank and boil for 1 minute; (4) wash the boiled mushrooms under running water; (5) transfer to a colander and drain for 10 minutes; (6) immerse the drained mushrooms again in liquid 7 for 1 minute; (7) place the re-immersed mushrooms in the boiling tank and boil for 1 minute; (8) wash the re-boiled mushrooms under running water; and (9) spread on a wire rack and air-dry at room temperature for at least 4 hours.
The result of carrying out a series of operations was designated as Example 13.

[Comparative Example 4]
A series of operations was carried out in the same manner as in Example 13, except that the nameko mushrooms were directly put into the boiling tank without using the food modifier liquid, to prepare Comparative Example 4. That is, the operations were carried out in the following order.
(1) Place the mushrooms in a boiling tank and boil for 1 minute, (2) wash the boiled mushrooms under running water, (3) transfer to a colander and drain for 10 minutes, (4) place the drained mushrooms in the boiling tank and boil for 1 minute, (5) wash the re-boiled mushrooms under running water, and (6) spread them out on a wire rack and air-dry at room temperature for at least 4 hours.

[evaluation]
After boiling and air drying, the nameko mushrooms were evaluated for sliminess according to the following criteria.
(Evaluation criteria for slimy feeling)
◯: The texture is slimy, similar to that before boiling, and is very slimy.
×: The texture is clearly less slimy than before boiling.

The evaluation of the slimy feel of the mushrooms for Example 13 and Comparison Example 4 is shown in Table 5.

In Comparative Example 4, where the mushrooms were placed directly into the boiling tank without preparing any liquid, the mushrooms were noticeably less slimy than before they were boiled, and they lost their characteristic shine. On the other hand, in Example 13, where Liquid 7 was used, the mushrooms retained the slimy feel they had before they were boiled, and retained their characteristic shine.

<White shrimp>
[Example 14]
(Preparation of food modifier liquid)
0.96 parts of methylcellulose (Metolose MCE-4000: manufactured by Shin-Etsu Chemical Co., Ltd.) as a reversible heat gelling agent, 1.12 parts of pregelatinized starch obtained by drying potato starch in a drum dryer, pulverizing it and passing it through a 42 mesh screen as a thickening agent, and 0.96 parts of starch hydrolyzate (dispersant) obtained by enzymatically decomposing potato starch as a thickening agent, and 0.96 parts of CEOLUS RC-591S (manufactured by Asahi Kasei Co., Ltd., containing 89% crystalline cellulose) or CEOLUS CL-611S (manufactured by Asahi Kasei Co., Ltd., containing 85% crystalline cellulose) as a crystalline cellulose preparation were mixed and granulated to prepare a food modifier. 15°C cold water was added so that the total amount of the food modifier and the mixture was 100 parts, and the mixture was immediately stirred and mixed. The obtained food modifier liquid was designated as Liquid 14. The viscosity of Liquid 14 was measured at 15° C. after 10 seconds at a rotation speed of 30 rpm using a BM type rotational viscometer (VISCOMETER MODEL BMII; manufactured by Toki Sangyo Co., Ltd.). The pH of Liquid 14 was also measured using a pH meter (LAQUA F-71S; manufactured by Horiba, Ltd.). The composition of Liquid 14 is shown in Table 6.

(Immersion)
The shells and tails of raw white shrimp were removed and the weights were measured. The white shrimps after the weight measurement were immersed in the liquid 14 for 1 minute.

(Adding to boiling tank)
The white shrimp immersed in liquid 14 were placed in a boiling tank adjusted to 90±2°C. The shrimp were boiled for 2 minutes, and then the liquid 1 covering the white shrimp was washed with running water. The shrimp were drained with a net so that their shape was not distorted, and their weight was measured. The series of operations of [weight measurement before boiling, immersion, placement in the boiling tank, washing with running water, draining, and weight measurement after boiling and washing] was performed at least three times independently. The series of operations performed using liquid 14 was designated as Example 14.

[Comparative Example 5]
A series of operations was carried out in the same manner as in Example 14, except that the white shrimp was directly put into the boiling tank without using the food modifier liquid, and this was used as Comparative Example 5. Although no liquid was attached to the white shrimp after boiling, the process of washing them with running water was carried out in the same manner as in Example 14.

[evaluation]
The yield improvement (difference in yield rate from Comparative Example 5) was evaluated. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing, using an EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring device.

The surface texture was evaluated according to the following criteria.
⊚: Compared with Comparative Example 5, the surface gloss (freshness) is clearly increased.
◯: Compared with Comparative Example 5, the surface gloss (freshness) is about the same.
×: Compared with Comparative Example 5, the surface gloss (freshness) is clearly reduced.

The texture was evaluated according to the following criteria.
⊚: Compared with Comparative Example 5, the elasticity (chewing resistance) is clearly increased.
○: Compared with Comparative Example 5, the elasticity (chewing resistance) is about the same.
×: Compared with Comparative Example 5, the elasticity (chewing resistance) is clearly decreased.

The intensity of the flavor was evaluated according to the following criteria.
⊚: Compared with Comparative Example 5, the flavor intensity is clearly increased.
◯: Compared to Comparative Example 5, the flavor intensity is about the same.
×: Compared with Comparative Example 5, the flavor intensity is clearly decreased.

For Example 14 and Comparative Example 5, the liquid viscosity, pH, white shrimp yield rate, and evaluation of yield improvement, surface texture, texture, and taste are shown in Table 7.

Example 14, which used the modifier of the present disclosure, had improved yield and was also favorable in terms of surface texture, mouthfeel, and taste compared to the blank comparison example 5.

Amino acid analysis was carried out on 20 boiled white-leaf shrimps obtained by the methods of Example 14 and Comparative Example 5, and the amount of amino acids per boiled white-leaf shrimp was determined. The results are shown in Table 8 below.

As is clear from Table 8, Example 14, which used the modifying agent of the present disclosure, had an amino acid amount that was approximately 18% greater than that of Comparative Example 5, the blank sample, and it was found that the leakage of amino acids could be suppressed.

<Other ingredients>
[Example 15]
(Immersion)
Raw pork fillet was cut into pieces of about 3 cm square x 1 cm, and the weight was measured. After the weight measurement, the pork fillet was immersed in liquid 14 for 1 minute.

(Adding to boiling tank)
The pork fillet immersed in liquid 14 was placed in a boiling tank adjusted to 90±2°C. After boiling for 4 minutes, the liquid 1 covering the pork fillet was washed with running water. The pork fillet was drained with a net to the extent that its shape was not distorted, and its weight was measured. The series of operations of [weight measurement before boiling, immersion, placing in a boiling tank, washing with running water, draining, and weight measurement after boiling and washing] was performed at least three times independently. The series of operations performed using liquid 14 was designated as Example 15.

[Blank sample]
A blank sample was prepared by placing pork fillet directly into the boiling tank and carrying out a series of operations in the same manner as in Example 15, except that no food modifier liquid was used. Although no liquid was attached to the pork fillet after boiling, the process of washing with running water was carried out in the same manner as in Example 15.

[evaluation]
The yield improvement (difference in yield rate from the blank sample) was evaluated. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing, using an EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring device. In addition, the sample obtained in Example 15 was compared with the blank sample in terms of appearance, flavor intensity, texture, etc. The results are summarized in Table 9.

[Examples 16 to 25]
Examples 16 to 25 were produced by carrying out a series of operations similar to those in Example 15, except that pork loin, pork thigh, pork liver, beef loin, chicken breast, chicken thigh, squid leg, filleted ark shell, scallop, or bluefin tuna fatty tuna was used instead of pork fillet, and the boiling time was changed according to the ingredient. Examples 16 to 25 were evaluated in the same manner as in Example 15, and the results are shown in Table 9.

[Example 26]
Example 26 was prepared by carrying out a series of operations similar to those of Example 15, except that frozen octopus was used instead of pork fillet, the boiling time was 2 minutes, and liquid 7 was used instead of liquid 14. Example 26 was evaluated in the same manner as Example 15, and the results are shown in Table 9. As an overall trend in flavor for each Example, the yield rate was improved compared to the blank, but the flavor did not become weak or watery, and the texture and flavor intensity were the same, showing a good flavor.

<Use of non-thickening starch>
[Example 27]
(Preparation of food modifier liquid)
A test was conducted by adding non-thickening starch in the same manner as in Example 1. A pregelatinized phosphate cross-linked starch having a viscosity of 2.0 mPa·s in a 2% by weight aqueous solution at 15°C was used as the non-thickening starch. The composition of Example 27, in which a liquid was prepared using methylcellulose, pregelatinized starch, starch hydrolysate, and non-thickening starch, is shown in Table 10. The mixture of food modifier and cold water corresponding to Example 27 was designated as Liquid 27.

Example 27 was produced by testing sweet shrimp in the same manner as Example 1, except that liquid 27 was used instead of liquid 1 and the boiling time was changed from 30 seconds to 2 minutes.

[Comparative Example 6]
A series of operations was carried out in the same manner as in Example 27, except that the sweet shrimp was directly put into the boiling tank without using the food modifier liquid, and this was used as Comparative Example 6. Although no liquid was attached to the sweet shrimp after boiling, the process of washing with running water was carried out in the same manner as in Example 27.

[evaluation]
The yield improvement and the appearance of the shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing, using an EK-410i weight measuring device (manufactured by A&D Co., Ltd.).
(Evaluation criteria for yield improvement)
⊚: The yield rate is improved by 6 points or more when the comparative example 6 is used as the standard.
◯: The improvement in yield rate when Comparative Example 6 is taken as the standard is 3 points or more and less than 6 points.
Δ: The improvement in yield rate when compared with Comparative Example 6 is 0 points or more and less than 3 points.
×: The improvement in yield rate when Comparative Example 6 is taken as the standard is less than 0 points.
(Appearance Evaluation Criteria)
⊚: No peeling at all (0% of total length), very good.
○: Slight peeling of flesh observed (less than 5% of total length), but in good condition.
×: Peeling of flesh is noticeable (5% or more of the total length), poor quality.

[evaluation]
For Example 27 and Comparative Example 6, the viscosity and pH of the liquid, sweet shrimp yield rate, evaluation of yield improvement, and evaluation of appearance are shown in Table 11.

In Comparative Example 6, where the shrimp were directly placed in the boiling tank without preparing the liquid, the shrimp meat peeled off in large pieces, resulting in a poor result. On the other hand, in Example 27, where a liquid containing methylcellulose, pregelatinized starch, starch hydrolysate, and non-thickening starch was used, the yield rate was higher than in Comparative Example 6, and the appearance of the shrimp was also good.

Claims (11)

A food coating modifier comprising a reversible thermal gelling agent and a thickening agent,
the reversible thermal gelling agent is methylcellulose or hydroxypropylmethylcellulose;
The thickener comprises both starch and a starch hydrolysate,
The viscosity of the food coating modifier liquid prepared by adding water to the food coating modifier and stirring and mixing to a solid content of 5% by weight at 15°C is 250 mPa s or more.
Food coating modifier (except for use in French fries production and in forming dry film coatings). The food coating modifier according to claim 1 , wherein the reversible thermal gelling agent has a thermal gelling temperature of 40° C. or higher. 3. The food coating modifier according to claim 1, wherein the viscosity of a 2% by weight aqueous solution of the thickener at 15°C is 30 mPa·s or more. The food coating modifier according to any one of claims 1 to 3, comprising crystalline cellulose. The food coating modifier according to any one of claims 1 to 4, comprising a non-thickening starch having a viscosity of a 2 wt% solution at 15°C of less than 30 mPa·s. The food coating modifier according to any one of claims 1 to 5 , which is added to food during food modification and can be removed after the food modification. The food coating modifier according to any one of claims 1 to 6 , which is used in a gel state to coat food. A method for producing a modified food, comprising the steps of: (1) adding water to the food coating modifier according to any one of claims 1 to 7 and stirring and mixing to obtain a food coating modifier liquid; (2) coating a food with the food coating modifier liquid to obtain a coated food; and (3) heating the coated food at a temperature equal to or higher than the thermal gelling temperature of the reversible thermal gelling agent. The method for producing a modified food product according to claim 8 , wherein the heating in step (3) is boiling or steaming. The method for producing a modified food according to claim 8 or 9 , wherein the viscosity of the food coating modifier liquid is 250 mPa·s or more and 10,000 mPa·s or less at 15°C. The method for producing a modified food product according to any one of claims 8 to 10 , further comprising a step (4) of washing the coated food product with water.