JPH0661242B2 - Flaked fish meat food, production method thereof, and quality improving agent for flaky fish meat food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a flaky fish meat food, a method for producing the same, and a quality improving agent for flaky fish meat food.

(Prior Art) Most of the cod such as walleye pollack have been conventionally processed and used for frozen surimi, but it is said that it is impossible to produce surimi from frozen fish by the technology to date. Therefore, it is not possible to process it into surimi with the increase in the proportion of frozen fish in recent years, and even if it is not frozen, there is a case where it is unsuitable for surimi processing because the freshness after fishing is severely reduced. It's getting more and more.

As a conventional technique, even when raw or frozen raw fish with low freshness is thawed as it is, cooked, eaten, or processed, it is limited to use / processing for relatively low value-added applications There were many.

In addition, most of the applications such as red-fishing fish caught in the near sea are for low value-added applications such as feed for livestock, poultry, pets, feed for various animals and fish culture, fertilizer for various plants and agricultural products, etc. It was limited.

The conventional utilization technology has been technically focused on raw food such as spoilage prevention and protein denaturation prevention during freezing, and suitability for cooking or surimi processing. When the progress was made below the suitability for cooking or the suitability for processing into surimi, there were few effective uses.

For example, salt / dried goods such as dried fish such as Oyakozuke, soboro, denbu and dried cod, and canned foods were used.

On the other hand, although a method for producing a flaky food derived from fish meat has been disclosed, it has a water content of 50 to 70% by weight.
Instead of the flakes in which the fish meat fiber remains as it is in the wet state, the surimi is once produced from fresh fish meat as described in JP-A-60-102173.
After a kneaded product, it is a complicated method of further processing it into flakes, or it is disclosed in JP-A-62-2257.
As described in Japanese Patent Publication No. 5, the fish, which is made from raw fish, is processed into extruded flakes with a twin-screw extruder, and then processed into a paste-like shape. It was a method of changing the shape of meat fiber.

Further, there is no invention disclosed as a quality improving agent for flaky fish meat foods.

(Problems to be Solved by the Invention) However, the conventional uses and manufacturing methods are restricted in use, complicated processes, too expensive processes and facilities, low yield, and easily disliked by modern people. There is a fishy odor. There were many problems such as low added value after processing.

For example, fish species such as walleye pollack, which are generally caught in the boreal zone, undergo rapid protein denaturation even if they are stored at room temperature to low temperatures, and the yield of fish meat after processing for various uses such as surimi processing is high. There are inconveniences such as reduction in usage and low jelly strength, which restricts usage and applications.

In addition, since the conventional flaky food passes through the surimi once, there are restrictions such as the need for fresh raw fish for its production, and the yield from raw fish to products is low, Since the process is long and complicated, there is inconvenience that the process cost is high, and other methods require special equipment such as an extruder to carry out the manufacturing method, and the original muscle fiber of the fish is ground and paste There was inconvenience and complexity such as needing to make a state.
Further, the products obtained as a result of these have not always been provided with the property that they can be applied to various foods and the like, and thus cannot be said to have high utility value.

Therefore, a means for solving these problems, that is, a novel flaky fish meat with a high yield, a simple process, relatively low process cost, a high added value after processing, and a wide range of use There has been a strong demand for the development of foods, methods for producing the same, and quality improving agents for flaky fish meat foods.

(Means for Solving the Problem) The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, the raw fish is left as it is or after thawing, the skin portion is quickly removed and the meat portion is heat-denatured. And collect fish meat, and add one or a mixture of two or more kinds selected from the group consisting of sugar and / or sugar alcohol, salt, seasoning, and polymerized phosphate,
By mixing and, if necessary, molding and / or freezing, the conventional use is restricted, the process is complicated and costly, the yield is low, and further addition after processing is required. The present invention has been completed by succeeding in producing a flaky fish meat food capable of solving many problems such as low value.

The contents of the present invention will be described in detail below.

That is, the present invention is a) the first step of heat-denaturing the fish body with steam or hot water, then collecting the meat portion, and roughly crushing, b) draining if necessary, and then removing the small bones, Water 50 ~
Second step of dehydration to 70% by weight, c) one or a mixture of two or more selected from the group consisting of sugar and / or sugar alcohol, salt, seasoning and polymerized phosphate is added and mixed, and if necessary. It is a flake-shaped fish meat food product produced by sequentially passing through the three steps of forming and / or freezing and the third step.

In addition, as the first step, after the raw fish is heated with hot water or steam to heat and denature the skin portion, the fish body from which the skin portion has been removed,
Further, the flake-shaped fish meat food is obtained by denaturing the meat after heat-denaturing with steam or hot water and crushing.

In the method of the present invention, a) the first step of heating and denaturing the fish body with steam or hot water, collecting the meat portion and roughly crushing it, b) draining as needed, and then removing the small bones, Water 50 ~
Second step of dehydration to 70% by weight, c) one or a mixture of two or more selected from the group consisting of sugar and / or sugar alcohol, salt, seasoning and polymerized phosphate is added and mixed, and if necessary. It is a method for producing a flaky fish meat food characterized by sequentially passing through three steps of forming and / or freezing by a third step.

In the first step, the raw fish from which the head, fins and internal organs have been removed is heated with hot water or steam to heat and denature the skin, and the fish with the skin removed is further steamed or hot water. It is a method for producing a flaky fish meat food product in which the meat portion is collected and coarsely crushed after being heat-denatured.

Furthermore, the quality improving agent of the present invention comprises 100 parts by weight of sugar and / or sugar alcohol and one or a mixture of two or more kinds selected from the group consisting of salt, seasoning and polymerized phosphate.
50 parts by weight of water having a composition of 50 parts by weight
70% by weight of flaky fish meat quality improver.

In carrying out the present invention, the type of fish and the part of meat quality do not need to be particularly limited, and various white fish such as walleye pollack, codfish, crocodile, sesame, flounder, flounder, herring, hockey, bottom cod, hoki, hake, hake, etc. Of course, salmon, bonito,
Various types of red fish such as tuna, sardines, mackerel, saury, and fish with a lot of blood meat, sharks, as well as various freshwater fish such as carp, crucian carp, eel, etc. can be used. Can also be used.

Further, the state of the fish is not particularly limited, and for example, raw fish, frozen fish, or thawed frozen fish can be used, but in any case, the head or built-in It is preferable to remove the portion from the viewpoint of facilitating the subsequent steps, and the raw or thawed fish body can contribute to the improvement of the yield by performing this step as early as possible.

It is one of the great features of the present invention that even this frozen fish can be used.

In addition, since the process such as once producing the surimi is not performed, the process is relatively short, and in the case of walleye pollock etc., the yield of the surimi is 18 to 30% of the raw material fish weight,
It is also one of the major features of the present invention that the yield from the process in which the water-soluble protein does not leak out of the process to the flake-shaped fish meat food is as high as 25 to 40% of the dress raw material fish.

On the other hand, one or a mixture of two or more selected from the group consisting of sugar and / or sugar alcohol, salt, seasoning and polymerized phosphate used in the step is of a quality that can be used in commercially available foods. Either can be adopted.

The method of the present invention is carried out by passing through the above steps, and the details of the steps will be described below.

In the first step of the present invention, there are a method of removing the skin portion of the raw material fish in advance, then further denaturing the meat portion by heating and collecting the meat portion, and a method of simultaneously denaturing the skin portion and the meat portion. A method of removing the skin will be described.

The raw material fish is heated with hot water or steam to heat-denature the skin portion, but this step is generally less often used for food, and when the flaky food is finally produced,
Since it often impairs the appearance, it is a step required to prevent it, and heat and denature the skin part with hot water or steam, but it is the removal of the skin part that does not heat the meat part more than necessary. The reason is that it is preferable for facilitating mechanization or automation and for facilitating mechanization.

The heating conditions vary depending on whether the fish is raw fish or frozen fish, and depending on the fish species and the size of the fish body, etc., but the skin is generally heat denatured by heating for 10 seconds to 10 minutes. . For example, if the fish species is Alaska pollack and the weight of the fish is about 500 g to 1 kg and it is frozen, by heating with hot water at 100 ° C for about 2 to 4 minutes, The skin can be heat denatured to an extent sufficient for removal.

At this time, if heating is performed more than necessary, heat denaturation affects not only the skin portion but also the meat portion, and a part of the meat portion is simultaneously removed during the subsequent step of removing the skin portion, As a result, the product yield is lowered, which is not preferable.

Next, the skin portion is removed, but the blood mixture portion can be removed at the same time by selecting the conditions.

This mixed meat can be mixed into the final product without being removed in this step, but when mixed, it is possible to further improve the yield of the final product, while when it is removed, color and It is possible to produce a high quality flaky fish meat product with a low odor.

The skin can be removed either by using an automated machine or manually, but a combination of a jet shower and a brush-like skin removing device that does not damage meat quality is adopted. That is also a good way.

In the first step of the present invention, the fish body from which the skin portion has been removed is heat-denatured with steam or hot water for its meaty portion, and the heating conditions depend on whether the fish is raw fish or frozen fish.
Also, depending on the fish species and the size of the fish body, for example, the fish species is Alaska pollack and the frozen fish body is 50 fish.
In the case of 0g to 1kg, steam at 100 ° C
By heating for about 0 to 15 minutes, the meat portion can be sufficiently heat-denatured.

On the other hand, when heat-denaturing the skin and fleshy part at the same time,
Heat denaturation sufficiently proceeds in about 10 to 25 minutes.

Next, after the heat-denatured meat-like part is collected from this fish body, it is roughly crushed.

There are no particular restrictions on the method and conditions of mining and crushing,
In order to prevent the bone from being mixed with the meat quality, it is preferable that the meat is mined to such a degree that the bone is hardly mixed, and in order to prevent the meat quality from being unnecessarily fine, the condition of the coarse crushing is preferably light.

Also, the method of collecting the meat quality after coarse crushing, the method of collecting meat manually or using a machine, and the method of using water such as shower can be adopted. It is important to make sure that bones are not mixed in as much as possible in order to facilitate the subsequent steps and, in turn, not reduce the texture of the final product.

Next, the second step will be described.

In the second step, the water is drained if necessary, but the necessity and degree of the drainage depend on the freshness of the fish meat and the fish species.

However, the degree of water content is generally about 40 to 90% by weight (hereinafter,% means% by weight unless otherwise specified), and more preferably 50 to 85% for subsequent removal of ossicles.
It is convenient to set the degree to an extent that the operation for removing the small bone can be facilitated.

Further, the method for removing the ossicles is not particularly limited, and it can be arbitrarily selected from known methods by hand, by a method such as filtration or separation in a semi-dry state, or a mechanical method such as wind separation or electrostatic separation. Can be adopted.

The small bones can be finely pulverized and mixed into the product of the present invention, and it is preferable to mix the small bones from the nutritional viewpoint, but it is not preferable from the viewpoint of texture and taste.

The method of dehydration after removing the ossicles is not particularly limited as long as it can be dehydrated to a sufficient degree for molding and / or freezing and storing in a subsequent step, but it can be adopted. As such a method, for example, a method by squeezing, a method by suction filtration, a method by centrifugation, a method by warm air, a method of simply heating, etc. can be mentioned.

Further, the degree of dehydration is not preferable to increase the water content, and it is preferable to set the water content to 50 to 70%, from the viewpoint of preventing deterioration of quality during refrigerated storage or frozen storage.

Next, the third step will be described.

Sugar and / or sugar alcohol, salt, seasoning, and one or more mixtures selected from the group consisting of polymerized phosphates are added and mixed, and if necessary, molded and / or frozen,
Examples of sugars and / or sugar alcohols that can be used in the present invention include maltitol, lactitol, reduced maltose syrup, reduced starch saccharified products, sorbitol, xylitol,
Mannitol, erythritol, starch-derived branched oligosaccharide reduced products, xylooligosaccharide reduced products, maltose, lactose,
Maltose starch syrup, saccharified starch, glucose, xylose, mannose, isomaltose, sugar, branched oligosaccharides derived from starch, xylooligosaccharides, etc., and their quality must be edible and hygienic. .

Among these sugars and / or sugar alcohols, it is desirable to use sugar alcohols for preventing coloration during product storage, and for suppressing sweetness and improving storage stability, lactitol, maltitol, The use of xylooligosaccharide reduced products and the like is preferable.

In addition, the salt that can be used in the present invention is of a commercially available quality for food additives.

Furthermore, the seasoning used in the present invention is a food grade approved sodium glutamate, sodium inosinate, L-, depending on the usage of the flaky fish food thereafter.
One or two or more appropriate substances can be arbitrarily selected from sodium aspartate, sodium succinate, sodium lactate, and other nucleic acid-based seasonings.

The ratio of one or a mixture of two or more selected from the group consisting of sugar and / or sugar alcohol, salt, seasoning, and polymerized phosphate is the taste of the product, texture such as texture and texture, color, gloss, and Since it has a great influence on shape retention, water separation after freezing, odor after storage, etc., it has an important meaning, and its preferable ratio range is from the above group to 100 parts of sugar and / or sugar alcohol. 10 to 100 parts are selected.

The amount used is preferably 0.1 to 20 parts with respect to 100 parts of the dehydrated meat obtained in the second step, and when the amount used is less than 0.1 part, the above-mentioned effects are small. If it exceeds 20 parts, it is not preferable because the sweetness is strong, the surface is sticky, and the above effects do not increase in proportion to the amount added.

Furthermore, the addition and mixing method is only required to sprinkle and mix on the flaky dehydrated meat obtained in the second step, and various other mixing methods can be adopted, but special equipment and devices should be adopted. Does not necessarily need.

On the other hand, as the form of the mixture, any known form such as liquid, paste, emulsion, powder, granule, and solid colloid can be adopted, but the mixture can be easily stored. And because of the fact that it can be stored for a long period of time, it is easy to work at the time of addition, it is easy to adjust the product moisture,
The powder form is most preferred.

Further, other preservatives and fortifiers can be optionally added in order to further improve the storability and to enhance nutrition.

In the third step of the present invention, the dehydrated meat obtained in the second step is molded and / or frozen, if necessary. It is possible to adopt known methods and conditions suitable for.

The flaky fish meat product thus obtained has fibers of fish meat remaining, has a good texture, taste, color, gloss, etc., and produces little drip even after cold storage or frozen storage, that is, High yield, high yield after further processing,
It is a novel food product that has good shape retention and has a wider range of utilization than conventional products.

Explaining some of the advantages of the flaky fish meat food of the present invention, for example, excellent taste, color, etc., as they are, since they are in the form of residual fish fiber in a wet state, salad and sprinkles Can be used for various purposes, and as a variety of cooking ingredients, for example, because the effect of a quality improving agent causes less water separation, it is easy to mold even when used as a mince cutlet, fish ball, fish hamburger, nugget, etc. It is easy to mold when it is made into, tempura, fried food, etc., and good cooking is possible even with thin colomo.

Further, the method of the present invention does not have an extra step for producing surimi once unlike the conventional method, and therefore the process cost is relatively low, and it can be used even if it is not necessarily fresh raw fish, and special equipment is required. It is a manufacturing method that is easy to carry out without requiring.

Further, the quality improving agent of the present invention is a novel quality improving agent which markedly improves various qualities of the above flaky fish meat food.

The use of the flaky fish meat food of the present invention, for example,
There are fried fish, croquette, tempura, nuggets, putty, fish balls, minced meat, fish hamburger, soboro, Chinese food, various salads, starch, various sprinkles, various delicacies.

(Examples) Hereinafter, the contents of the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples.

Further, in the following examples, all percentages are by weight unless otherwise specified.

Example-1 (Preparation of quality improver) Maltitol as a sugar alcohol [Towa Kasei Co., Ltd.]
Amalti] 10kg, salt 2kg, polymerized phosphate [Taiyo Kagaku KK, muscoline F-26] 1kg, sodium glutamate 0.2kg V type mixer [Ikeda Rika Co., Ltd. V type mixer V-S-10] and mixed with 20 kg of water while spraying for 20 minutes and dried to obtain 13.2 kg of the quality improver-1 of the present invention.

The composition of this quality improver was maltitol 75.7% sodium chloride 15.2% sodium glutamate 1.5% polymerized phosphate 7.6% Example-2 (Preparation of quality improver) Example-1 12.0 kg in the same manner as in Example 1 except that 10 kg of lactitol [milk tol manufactured by Towa Kasei Kogyo Co., Ltd.] was used in place of maltitol, the amount of salt was 1 kg, and sodium glutamate was removed. The quality improver-2 of the present invention was obtained.

The composition of this quality improver was lactitol 83.4% sodium chloride 8.3% polymerized phosphate 8.3% Examples-3 to 5 Same as Example-1 using the components of Table-1 respectively. By carrying out the operation of 1., each of the quality improving agents of the present invention-3 to 5 was obtained. In addition, their compositions are shown in Table 2.

Example 6 (Preparation of flaky fish meat food) a) First step 30 kg of raw walleye pollock dressed excluding head, fin and internal organs is placed in a cage of wire mesh and heated in hot water at 100 ° C. After heating for about 2 minutes, the skin was lightly rubbed with a brush while applying cold water to remove the skin.

Next, the meat portion was heated and denatured by boiling it in hot water at 100 ° C. for 15 minutes, and then the meat portion was collected using a small wooden spatula so that small bones were not mixed.

B) Second step Further, the collected meat portion is lightly squeezed and drained, spread on a stainless steel vat, and the contaminating bones are removed while observing with a naked eye, and then a centrifuge [manufactured by Domestic Centrifuge Co., Ltd.] , H
-130 type] was used and dehydration was performed at 3000 rpm for 1 minute.

C) Third step: 9.0 kg of dehydrated meat and 900 g of the quality improving agent-1 of the present invention obtained in Example-1 are mixed for 10 minutes to obtain about 9.9 kg of flaky fish meat food-1 of the present invention. It was

(Yield to raw material = about 33%) Example-7 (Preparation of flaky fish meat food) a) First step 30 kg of raw pollack dress is heated with steam at 110 ° C. for about 1.5 minutes, and then peeled Was removed, and the meat portion was collected by the same procedure as in the first step of Example-6 except that the meat portion was heated and denatured by heating with steam at 120 ° C. for 10 minutes.

(B) Second step A water content of 60 was obtained in the same manner as in the second step of Example-6, except that the sampled meat portion was lightly pressed and drained to a water content of 80%.
% 11.1 kg of dehydrated meat was obtained.

C) Third step 11.7 kg of the flaky fish meat food-2 of the present invention was obtained in the same manner as in the third step of Example-6 except that 555 g of the quality improver-2 of the present invention was used and mixed for 5 minutes. It was (Yield to raw material = about 39%) Example-8 (Preparation of flaky fish meat food) Using 30 kg of raw pollock dressing, heating before skin removal in the first step was performed in hot water at 100 ° C for 3 minutes. The present invention was carried out in the same manner as in Example 6 except that the heat denaturation of the meat portion was set to 100 ° C. for 14 minutes, 1260 g of the quality improver-3 of the present invention was used, and the mixing time was set to 3 minutes. To obtain 9.6 kg of flaky fish meat food-3.

Examples-9, 10 (Preparation of flaky fish meat food) Instead of the raw pollock pollock of Example-6, a frozen pollack pollack was thawed at 5 ° C for 18 hours, and used, respectively. -4 and 5 for each 288g, 1122
In the same manner as in Example 6 except that g was used, 9.9 and 11.3 kg of flaky fish meat foods-4 and 5 of the present invention were obtained.

Example-11 (Preparation of flaky fish meat food) Instead of the raw Alaska pollack of Example-6, a frozen Alaska pollack frozen product was thawed at 5 ° C for 18 hours, and used as a quality improving agent of the present invention. -6.2 g of the flaky fish meat product-6 of the present invention was obtained in the same manner as in Example-6 except that 672 g of the product of No.-2 was used.

Example of use-1 (Fish hamburger) 200 g of onion is fried with 20 g of butter and 150 g of milk in advance.
Soaked with 150 g of bread crumbs, 1000 g of the flaky fish meat food-1 of the present invention, 300 g of surimi, egg 2
00 g, green peas 50 g, 100 g of diced carrots in advance, 100 g of cheese, 6 g of salt, and 2 g of spices were mixed well, and one was molded into an oval shape of 150 g. Next, both sides were baked with butter for 3 minutes to obtain a fish hamburger (use product-1).

Application Example-2 (Nugget) 400 g of the flaky fish meat food-2 of the present invention, starch 40
g, 80 g of egg, 0.4 g of spices, mix 3 each
It was molded into a rod shape of about 0 g, sprinkled with flour (40 g), and fried with rapeseed oil at 165 ° C. for 3 minutes to obtain a fish nugget (use product-2).

Example of use-3 (croquette) 20 g of milk in 400 g of mashed potatoes that has been boiled and crushed
80 g of onion with butter (about 8 g), and the flaky fish meat product of the present invention-3.
200 g, 4 g of salt, and 0.4 g of spices, and each is molded into an oval shape of about 80 g, and then flour (about 30 g), eggs (about 40 g), bread crumbs (about 60 g) are added in this order, and white squeezing oil is added. And fried at 180 ℃ for 3 minutes (croquette (product-3))
Got

Reference Example-1 Example-6 except that the quality improver of the present invention is not added.
Flaked fish meat food (reference product-1) under the same conditions as 7.
2 kg were produced and used for the following comparative tests.

Reference Examples-2 to 4 Reference-2 to 4 were obtained in the same manner as in Use Examples-1 to 3 except that the flaky fish meat food of the present invention was replaced with Reference Product-1, and used in the following comparative tests. did.

Comparative Test-1 Each of the flaky fish meat foods 1-6 of the present invention obtained in Examples-6-11 and the reference product-1 obtained in Reference Example-1 10
Using 0 g, it was rated by 10 panelists on a three-point scale, which was averaged for comparative evaluation of the preference.

The evaluation results are shown in Table-3.

Further, those shown in Table-3 were frozen at -20 ° C, packed in food wrap after 7 days, thawed at 5 ° C for 18 hours, and then the appearance, taste, texture and smell after thawing Similarly, comparative evaluation was performed.

The results are shown in Table-4.

Comparative test-2 Utilization products 1-3 obtained in utilization examples-1 to 3 and reference example-2
Using the reference products -2 to 4 obtained in ~ 4, 10 panelists scored in 3 grades and averaged them for comparative evaluation.

The evaluation results are shown in Table-5.

(Effects of the Invention) As described above, by carrying out the present invention,
Using raw fish or frozen fish such as walleye pollack and lean overcooked fish as a raw material, it is a relatively inexpensive and easy-to-implement method with a high yield, a wide range of use, and a flaky fish meat product with a high added value after processing. Can be manufactured.

Claims (8)

[Claims] 1. A) First step in which a fish body is denatured by heating with steam or hot water, and then a meat portion is collected and coarsely crushed. B) Draining if necessary, and then removing small bones to remove water. Second step of dehydration to 50 to 70% by weight, c) Sugar and / or sugar alcohol, salt, seasoning, and one or more mixtures selected from the group consisting of polymerized phosphates are added and mixed, and necessary. A third step of molding and / or freezing according to the above, and a flaky fish meat food produced by sequentially passing through the above three steps. 2. The first step is to heat the raw material fish with hot water or steam to heat-denature the skin portion, and then heat-denature the fish body from which the skin portion has been removed with steam or hot water. The flaky fish meat food according to claim 1, wherein the meat portion is collected and crushed. 3. A) The first step in which the fish body is denatured by heating with steam or hot water, and then the flesh portion is collected and crushed. (B) Draining if necessary, and then removing the ossicles to remove water. Second step of dehydration to 50 to 70% by weight, c) Sugar and / or sugar alcohol, salt, seasoning, and one or more mixtures selected from the group consisting of polymerized phosphates are added and mixed, and necessary. A third step of molding and / or freezing depending on the above, and the method for producing a flaky fish meat food characterized by sequentially passing through the above three steps. 4. The first step is to heat the raw material fish with hot water or steam to heat-denature the skin portion, and then heat-denature the fish body from which the skin portion has been removed with steam or hot water. The method for producing a flaky fish meat food according to claim 3, wherein the meat portion is collected and roughly crushed. 5. The heating before removing the skin portion in the first step is 10 seconds to 1
The method for producing a flaky fish meat food according to claim 4, wherein the method is performed for 0 minute. 6. The water drainage in the second step is 40 to 90% by weight of water.
The method for producing a flaky fish meat food according to claim 3, wherein 7. A composition comprising 100 parts by weight of sugar and / or sugar alcohol and 10 to 100 parts by weight of a mixture of one or more kinds selected from the group consisting of foods, seasonings and polymerized phosphates. A characteristic improving agent for flaky fish meat food having a water content of 50 to 70% by weight. 8. The quality improver for flaky fish meat foods according to claim 7, wherein the sugar alcohol is lactitol and / or maltitol.