JPWO2018193871A1 - Method for producing taste improving agent for meat and processed meat food - Google Patents

Abstract

The method for producing a taste improving agent for meat includes a step of preparing a component (A) that is a fat / oil composition and a step of preparing a component (B) that is a starch composition, and prepares the component (A). The process comprises a step of subjecting the lecithin-containing fat or oil to a heat treatment at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat or oil, and a step of preparing a component (A) containing the heat-treated lecithin-containing fat or oil The step of preparing the component (B), wherein the degree of cold water swelling at 25 ° C. of the component (B) is 7 or more and 20 or less, is performed by subjecting the starch having an amylose content of 5% by mass or more to a low molecular weight treatment to have a peak molecular weight of 3 ×. Obtaining a low molecular weight starch having a molecular weight of 10 3 or more and 5 × 10 4 or less, wherein the raw material of the component (B) contains 3 mass% or more and 45 mass% or less of the low molecular weight starch, and the low molecular weight starch and the other than the low molecular weight starch The total amount of starch is 75 mass% or more. And a step of management, the.

Description

  The present invention relates to a method for producing a meat taste improving agent and processed meat food.

As a technique for improving the flavor of processed meat food, there is a technique described in Patent Document 1.
Patent Literature 1 (Japanese Patent Application Laid-Open No. 2011-62117) discloses a method of improving the flavor of food in which a specified amount of smoke-treated food powder that is smoke-treated by bringing the food powder into contact with smoke while stirring the food powder is contained in the food. The method is described, and it is stated that such a method can impart a slight smell to various foods and mask the unpleasant smell and taste of the foods to improve the flavor.

JP 2011-62117 A

  However, even with the use of the technique described in Patent Document 1, there is still room for improvement in enhancing the taste of meat.

According to the present invention,
A step of preparing a component (A) that is a fat or oil composition;
Preparing a component (B) that is a starch composition;
A method for producing a taste improving agent for meat, comprising:
The step of preparing the component (A) includes:
Heating the lecithin-containing fat at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat;
Preparing the component (A) containing the heat-treated lecithin-containing fats and oils;
Including
The cold water swelling degree at 25 ° C. of the component (B) is 7 or more and 20 or less,
The step of preparing the component (B) includes:
A step of subjecting the starch having an amylose content of 5% by mass or more to low molecular weight treatment to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less;
The raw material of the component (B), which contains the low-molecular-weight starch in an amount of 3% by mass or more and 45% by mass or less, and a total of the low-molecular-weight starch and the starch other than the low-molecular-weight starch is 75% by mass or more; A step of pregelatinizing the raw material;
A method for producing a taste improving agent for meat, comprising:
Further, according to the present invention, there is provided a meat taste improver produced by the method for producing a meat taste improver according to the present invention.

According to the present invention,
A step of obtaining a meat taste improver by the method for producing a meat taste improver in the present invention,
A step of mixing the meat taste improver and meat to obtain a mixture,
Heating the mixture to obtain a processed meat food,
And a method for producing a processed meat food.
Further, according to the present invention, there is provided a processed meat food produced by the method for producing a processed meat food according to the present invention.

It is to be noted that any combination of these respective configurations and those obtained by converting the expression of the present invention between methods, apparatuses, and the like are also effective as embodiments of the present invention.
For example, the present invention also includes a method for improving the taste of processed meat foods, which comprises the step of applying to the meat the meat taste improver produced by the method for producing a meat taste improver according to the present invention. You.

Further, according to the present invention, there is provided a method for producing a component (A) which is an oil / fat composition used in the meat taste improving agent of the present invention,
Heating the lecithin-containing fat at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat;
Preparing the component (A) containing the heat-treated lecithin-containing fats and oils;
A method for producing the component (A) is provided.
Further, according to the present invention, there is provided a method for producing a component (B) which is a starch composition having a degree of cold water swelling at 25 ° C of 7 or more and 20 or less, which is used in the meat taste improving agent of the present invention. ,
A step of subjecting the starch having an amylose content of 5% by mass or more to low molecular weight treatment to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less;
The raw material of the component (B), which contains the low-molecular-weight starch in an amount of 3% by mass or more and 45% by mass or less, and a total of the low-molecular-weight starch and the starch other than the low-molecular-weight starch is 75% by mass or more; A step of pregelatinizing the raw material;
A method for producing component (B) is provided.

Further, according to the present invention, a method for improving the taste of meat of processed meat food, comprising a step of applying a meat taste improving agent to meat,
The meat taste improver,
The component (A) of the oil / fat composition produced by the method for producing the component (A) in the present invention,
Component (B) of the starch composition produced by the method for producing component (B) in the present invention,
A method for improving the taste of meat of processed meat foods, comprising:

  As described above, according to the present invention, the taste of meat can be enhanced. Here, the taste of the meat refers to, for example, the inherently preferable taste of the meat.

  Hereinafter, embodiments of the present invention will be described with reference to specific examples.

In the present embodiment, the method for producing a meat taste improving agent includes a step of preparing a component (A) that is a fat and oil composition and a step of preparing a component (B) that is a starch composition.
Here, the step of preparing the component (A) includes a step of subjecting the lecithin-containing fat or oil to a heat treatment at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat or oil. ).
Further, the degree of cold water swelling at 25 ° C. of the component (B) is 7 or more and 20 or less. And a step of preparing the component (B), wherein a starch having an amylose content of 5% by mass or more is depolymerized to obtain a depolymerized starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less; The raw material of component (B) contains 3% by mass or more and 45% by mass or less of low molecular weight starch, and the total amount of low molecular weight starch and starch other than low molecular weight starch is 75% by mass or more. Performing the steps.
In addition, from the viewpoint of enhancing the production stability of the meat taste improver, the method for producing the meat taste improver preferably further includes a step of mixing the component (A) and the component (B).

(Meat taste improver)
In the present embodiment, the taste improver for meat contains the following components (A) and (B).
(A) Fat composition (B) Starch composition Hereinafter, each component will be specifically described.

(Component (A))
The component (A) is a fat or oil composition, and contains a heat-treated lecithin-containing fat or oil obtained by heat-treating a lecithin-containing fat or oil at a temperature of 70 ° C or more and 160 ° C or less.

First, the lecithin-containing fats and oils which are the raw materials of the heat-treated lecithin-containing fats and oils will be described.
Lecithin in lecithin-containing fats and oils is a general term for lecithin commonly used in the field of foods or food additives. Lecithin is a crude material such as soybeans, rapeseed, corn, sunflower, palm, peanut, rice bran, and other by-products (eg, hydrates generated in the degumming step) when refining vegetable oil and egg yolk. And lecithin obtained by separating the crude material with a solvent, and a lecithin comprising a mixture of phospholipids as a main component, such as an enzymatically-decomposed lecithin obtained by enzymatically treating the crude material. . From the viewpoint of stably obtaining the effect of enhancing the taste of meat, lecithin is preferably one or two selected from paste lecithin and fractionated lecithin, and more preferably paste lecithin.

  The raw material of lecithin is not limited, but from the viewpoint of stably enhancing the taste of meat, lecithin derived from soybean or rice bran is more preferable, and lecithin derived from soybean is more preferable.

  Further, the acid value of lecithin is preferably 10 or more from the viewpoint of stably enhancing the taste of meat. In addition, from the viewpoint of suppressing smoke emission during heating, the acid value of lecithin is preferably 50 or less, more preferably 40 or less, and even more preferably 30 or less. The acid value referred to here is a value measured according to the Japan Oil Chemists' Society established / standardized fat and oil analysis test method (2.3.1-1996 acid value).

In addition, the content of acetone insolubles in lecithin is preferably 50% by mass or more, more preferably 55% by mass or more, and 100% by mass with respect to the whole lecithin, from the viewpoint of stably enhancing the taste of meat. %, Preferably 80% by mass or less, more preferably 70% by mass or less.
The content of acetone-insoluble matter in lecithin can be measured by the official test method for analyzing food additives. The content of acetone insoluble matter in lecithin is, specifically, an acetone insoluble matter converted value determined by the following measurement.
Precisely weigh the mass (P) of about 2 g of lecithin, put it in a 50 mL graduated stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve it, add 15 mL of acetone, mix well, and leave it in ice water for 15 minutes. . Acetone previously cooled to 0 to 5 ° C is added thereto to make 50 mL, and the mixture is stirred well, left in ice water for 15 minutes, centrifuged at about 3000 rpm for 10 minutes, and the upper layer solution is collected in a flask. Further, acetone at 0 to 5 ° C. is added to the precipitate in the stoppered centrifuge tube to make 50 mL, and the mixture is stirred well while cooling in ice water, and then centrifuged in the same manner. The upper layer solution is combined with the flask above, distilled on a water bath, and the residue is dried at 105 ° C. for 1 hour, and its mass (Q) is precisely measured.
From this measurement, the content of acetone insolubles in lecithin is calculated by the following equation.
Acetone insoluble matter content (% by mass) = (1-Q / P) × 100

  There is no limitation on the fats and oils of the lecithin-containing fats and oils as long as they are used as edible oils. From the viewpoint of stably obtaining the effect of enhancing the taste of meat, the oil or fat of the lecithin-containing oil or fat is preferably one or a member selected from the group consisting of soybean oil, rapeseed oil, corn oil, palm oil and fractionated oil and cottonseed oil. Two or more, more preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil and palm oil and fractionated oil thereof, and more preferably from the group consisting of soybean oil, rapeseed oil and palm olein One or more selected ones are more preferred, and soybean oil is even more preferred.

The lecithin-containing fat or oil may be a fat or oil obtained by adding lecithin to edible oil, or may be a fat or oil purified so that lecithin remains. From the viewpoint of easy adjustment of the lecithin content, it is preferable to add lecithin to edible oil.
The content of lecithin in the lecithin-containing oil is preferably 0.01% by mass or more, more preferably 0.05% by mass, based on the entire lecithin-containing oil or fat, from the viewpoint of stably enhancing the taste of meat. % By mass or more, more preferably 0.5% by mass or more. Further, from the viewpoint of suppressing the unique flavor of lecithin, the content of lecithin in the lecithin-containing fat or oil is preferably 20% by mass or less, more preferably 12% by mass or less, and further preferably 10% by mass or less.

Next, a method for producing the component (A) will be described.
The method for producing component (A) includes, for example, a step of subjecting lecithin-containing fat or oil to a heat treatment at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat or oil, and a component (A) containing heat-treated lecithin-containing fat or oil. Preparing.

In the present embodiment, the heat-treated lecithin-containing fat is obtained by the above-described step of heat-treating the lecithin-containing fat.
The temperature of the heat treatment of the lecithin-containing oil or fat is 70 ° C. or higher, preferably 80 ° C. or higher, more preferably 90 ° C. or higher, and still more preferably 105 ° C. or higher from the viewpoint of stably enhancing the taste of meat. is there. Further, from the viewpoint of suppressing the development of the deterioration odor of the fats and oils, the temperature of the heat treatment of the lecithin-containing fats and oils is 160 ° C or less, preferably 140 ° C or less.

  Further, the time of the heat treatment of the lecithin-containing oil or fat is preferably 0.5 hours or more, more preferably 2.5 hours or more, and still more preferably 3 hours, from the viewpoint of stably enhancing the taste of meat. That is all. In addition, from the viewpoint of suppressing the deterioration odor expression of the fats and oils, the time of the heat treatment of the lecithin-containing fats and oils is preferably 240 hours or less, more preferably 120 hours or less, still more preferably 80 hours or less, and even more preferably 48 hours. It is as follows.

The heat treatment of the lecithin-containing fat is preferably performed based on the absorbance at 400 nm of the lecithin-containing fat. The absorbance at 400 nm of the lecithin-containing fat is measured by a normal spectrophotometer, or a diluted oil is prepared by adding a liquid oil having an absorbance of 400 nm to 0 to the lecithin-containing fat, and the diluted fat is measured with a spectrophotometer. This is the value obtained by multiplying the measured value by the dilution ratio.
The value obtained by subtracting the absorbance at 400 nm before the heat treatment from the absorbance at 400 nm after the heat treatment (absorbance after the heat treatment-absorbance before the heat treatment) is 0.1 from the viewpoint of stably enhancing the taste of meat. It is preferable to set it to 1 or more, 0.5 or more is more preferable, 1 or more is more preferable, and 2 or more is more preferable. In addition, from the viewpoint of suppressing the development of the deterioration odor of fats and oils, the ratio (absorbance after heat treatment-absorbance before heat treatment) is preferably 25 or less, more preferably 20 or less, and still more preferably 15 or less. , 12 or less are even more preferred.

  The method for heating the lecithin-containing fats and oils is not limited, and a method usually used for heating fats and oils may be used. For example, it can be heated with an open flame, an electric heater, an IH heater, an oil bath, steam, a thermostat, or the like. It is not essential to stir the lecithin-containing fat or oil at the time of heating, but it is preferable to stir because it can be uniformly heated. For the purpose of defoaming, silicone may be added to the lecithin-containing fat or oil during heating.

By the above procedure, a heat-treated lecithin-containing fat or oil is obtained. Then, the component (A) containing the obtained heat-treated lecithin-containing fat is prepared.
The component (A) may be a composition comprising a heat-treated lecithin-containing fat or oil, or a composition further containing a component other than the heat-treated lecithin-containing fat or oil.

  For example, the component (A) may include, besides the heat-treated lecithin-containing fats and oils, those used as edible oils. The type of edible oil is not limited, but specific examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, safflower oil, sunflower oil, cottonseed oil, rice oil, palm kernel oil, and coconut oil; And animal fats such as lard, and processed fats and oils that have been subjected to fractionation, hydrogenation, transesterification, etc., or a mixture of two or more of these.

The content of the fat or oil in the component (A) is not limited, but is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 80% by mass or more based on the whole component (A). is there. The upper limit of the fat content is not limited, but the total of lecithin and fat is 100% by mass or less based on the whole component (A). The component (A) contains an oil obtained by heat-treating the lecithin-containing oil, but the content of the heat-treated lecithin-containing oil obtained by heat-treating the lecithin-containing oil is not limited. May be 100% by mass. The water content in the component (A) is preferably 1% or less based on the whole component (A).
In addition, the component (A) has a lecithin content of 0.01% by mass or more and 20% by mass or less based on the whole component (A) from the viewpoint of stably enhancing the taste of meat. Preferably contains heat-treated lecithin-containing fats and oils, more preferably 0.05% by mass or more and 12% by mass or less, even more preferably 0.05% by mass or more and 8% by mass or less, and 0.05% by mass or more and 5% by mass or less. The following are even more preferred.

Further, the component (A) preferably contains an emulsifier such as polyglycerin condensed ricinoleate or sucrose fatty acid ester from the viewpoint of preventing lecithin from settling.
The content of the emulsifier in the component (A) is, for example, 0.01% by mass or more, preferably 0.03% by mass or more, more preferably 0.03% by mass or more based on the whole component (A), from the viewpoint of preventing the precipitation of lecithin. Is 0.05% by mass or more. From the viewpoint of stably enhancing the taste of meat, the content of the emulsifier in the component (A) is, for example, 5% by mass or less, preferably 3% by mass, based on the whole component (A). Or less, more preferably 2% by mass or less.

The compounding amount of the component (A) in the meat taste improver is preferably 5% by mass or more based on the whole meat taste improver from the viewpoint of stably enhancing the meat taste. It is more preferably at least 7% by mass, further preferably at least 8% by mass. In addition, from the above viewpoint, the blending amount of the component (A) in the meat taste improver is preferably 85% by mass or less, more preferably 80% by mass or less, based on the whole meat taste improver. More preferably, it is 75% by mass or less.
When the meat taste improver contains water, the content of the component (A) is preferably 8% by mass or more based on the whole components other than water in the meat taste improver, It is preferably at most 85% by mass. Further, when the meat taste improver contains water, the content of the component (A) may be, for example, 15% by mass or more based on the whole components other than water in the meat taste improver, Also, for example, it may be 90% by mass or less.
In addition, the amount of lecithin before the heat treatment in the meat taste improver is preferably 0.01% by mass or more based on the whole meat taste improver from the viewpoint of stably obtaining an effect of enhancing the taste of meat. The component (A) is blended with the meat taste improver so that the content is more preferably 0.05% by mass or more, and even more preferably 0.1% by mass or more. Further, from the above viewpoint, the amount of lecithin before the heat treatment in the meat taste improver is preferably 10% by mass or less, more preferably 5% by mass, as lecithin before the heat treatment, based on the whole meat taste improver. The component (A) is blended so as to be at most 3% by mass, more preferably at most 3% by mass.

(Component (B))
Component (B) is a starch composition, and the degree of cold water swelling at 25 ° C. of component (B) is 7 or more and 20 or less.

Component (B) contains starch as an essential component.
Specifically, the component (B) contains 75% by mass or more of starch from the viewpoint of suppressing stickiness or deterioration of flavor when mixed with processed meat foods as a meat taste improving agent. From the above viewpoint, the starch content is preferably at least 80% by mass, more preferably at least 85% by mass.
The upper limit of the starch content in the component (B) is not limited and is 100% by mass or less. For example, 99.5% by mass or less, 99% by mass or less depending on the texture of the processed meat food to be blended. , 95% by mass or less.

In addition, the component (B) contains, as the above-mentioned starch, a low-molecular-weight starch obtained from a starch having an amylose content of 5% by mass or more at a specific ratio. As such a low molecular weight starch, one having a specific peak molecular weight is used. That is, the starch in the component (B) contains 3% to 45% by mass of a low molecular weight starch starting from a starch having an amylose content of 5% by mass or more, and the peak of the low molecular weight starch is included in the component (B). The molecular weight is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

The lower limit of the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, and preferably 8 × 10 ³ or more, from the viewpoint of suppressing stickiness of processed meat food. Further, the upper limit of the peak molecular weight of the low molecular weight starch is 5 × 10 ⁴ or less, preferably 3 × 10 ⁴ or less, and more preferably 1.5 × 10 ⁴ from the viewpoint of enhancing the effect of enhancing the taste of meat. More preferably, it is ⁴ or less. The method for measuring the peak molecular weight of the low molecular weight starch will be described later in Examples.

The content of the low molecular weight starch in the component (B) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more from the viewpoint of enhancing the effect of enhancing the taste of meat. Is more preferable.
On the other hand, the upper limit of the content of the low molecular weight starch in the component (B) is 45% by mass or less, preferably 35% by mass or less, and more preferably, from the viewpoint of suppressing stickiness of processed meat food. 25 mass% or less.
The amylose content in the raw starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, and further preferably 50% by mass or more. In addition, there is no restriction | limiting in the upper limit of the amylose content in the raw material starch of low molecular weight starch, It is 100 mass% or less.

  High amylose corn starch, corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials are used as starches having an amylose content of 5% by mass or more, which are raw materials for low molecular weight starch. One or more selected from the group consisting of processed starches that have been processed physically, physically or enzymatically can be used. From the viewpoint of high water absorption, it is preferable to use one or more types selected from high amylose corn starch, corn starch, and tapioca starch, and the water absorption is high, non-sticky, and lump. From the viewpoint of improving the difficulty balance, it is preferable to use high amylose corn starch. High amylose corn starch having an amylose content of 40% by mass or more is available.

The component (B) has a configuration in which the degree of swelling in cold water satisfies a specific condition.
First, in component (B), the degree of cold water swelling is 7 or more, preferably 7.5 or more, and more preferably 9 or more, from the viewpoint of appropriately increasing the water absorption.
On the other hand, if the degree of cold water swelling is too high, the texture of processed meat food to which the meat taste improver containing the component (B) is applied may be too soft, and the degree of cold water swelling is 20 or less. , Preferably 17 or less.
The method for measuring the degree of cold water swelling of the component (B) will be described later in Examples.

  Regarding the particle size of the component (B), the content of the component (B) on a sieve having an opening of 0.5 mm in JIS-Z8801-1 standard is preferably from the viewpoint of obtaining appropriate water absorption and binding properties. Is 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less. The lower limit of the content of the component (B) on the sieve having an opening of 0.5 mm is not limited, and is 0% by mass or more.

  In addition, based on the form, size, etc. of the meat taste improver or the processed meat food to which the component (B) is blended, for example, a component having a sieve under an opening of 0.01 mm in the JIS-Z8801-1 standard. The content of (B) is preferably 1.5% by mass or less, more preferably 1% by mass or less.

The viscosity of the component (B) is 4200 mPa · s or less, preferably 3600 mPa · s or less, more preferably 1600 mPa · s or less, from the viewpoint of increasing the affinity with meat.
In addition, from the viewpoint of enhancing the effect of enhancing the taste of meat, the viscosity of the component (B) is 80 mPa · s or more, preferably 100 mPa · s or more, and more preferably 300 mPa · s or more.
The viscosity at this time means that 350 g of a mixture obtained by uniformly mixing 35 g of dry weight of the component (B) with 0.5 g of guar gum (Guapack PF-20 manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was stirred with a metal blade. Is a value measured by a B-type viscometer in a uniform slurry liquid (14 ° C.) obtained by adding little by little to water.

  Further, the water absorption of the component (B) is, for example, 500% or more, preferably 600% or more, more preferably 600% or more, based on the dry weight of the component (B), from the viewpoint of enhancing the effect of enhancing the taste of meat. Is 650% or more. From the above viewpoint, the water absorption of the component (B) is, for example, 1500% or less, preferably 1200% or less, and more preferably 900% or less based on the dry weight of the component (B).

  Various starches can be used as the starch components other than the low molecular weight starch in the component (B). Specifically, starch which is generally commercially available depending on the use, for example, starch for food or feed can be used irrespective of the type, and starch such as corn starch, potato starch, tapioca starch, wheat starch; One or more types can be appropriately selected from processed starch obtained by chemically, physically or enzymatically processing starch. Preferably, the raw material of the component (B) contains one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and crosslinked starch thereof.

In addition, a component other than starch can be blended with the component (B).
Specific examples of components other than starch include sugars such as sugar (excluding polysaccharides); proteins such as gluten; flours such as soy flour (eg, defatted soy flour); polysaccharides such as pectin and other gums; Oils and fats; pigments; emulsifiers; and insoluble salts such as calcium carbonate and calcium sulfate.
By blending the emulsifier, the hardness of the component (B) can be adjusted, so that the texture can be changed according to the processed meat to which the meat taste improver is blended.
Further, by adding an insoluble salt such as calcium carbonate, the cell structure of the component (B) can be stabilized, and the production stability of the component (B) can be improved.
In addition, by including flour such as defatted soybean flour, the texture and hardness of processed meat food to which a taste improving agent for meat containing component (B) is added can be adjusted.

Next, a method for producing the component (B) will be described. In the present embodiment, the method for producing the component (B) is a step of subjecting a starch having an amylose content of 5% by mass or more to a low-molecular-weight treatment to obtain a low-molecular-weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less. And component (B) wherein the raw material of component (B) contains 3% by mass or more and 45% by mass or less of low molecular weight starch, and the total of low molecular weight starch and starch other than low molecular weight starch is 75% by mass or more. )), And subjecting the raw material to an alpha treatment. Here, the total content of starch is a mass ratio to the whole raw material.

  The step of obtaining a low molecular weight starch is a step of decomposing a starch having an amylose content of 5% by mass or more into a low molecular weight starch. The term “decomposition” as used herein refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferred from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

In the step of pregelatinizing the raw material, a general method used for heat gelatinization of starch can be used. Specifically, a heat gelatinization method using a machine such as a drum dryer, a jet cooker, an extruder, and a spray dryer is known.In the present embodiment, a component in which the degree of cold water swelling satisfies the specific conditions described above is used. From the viewpoint of more surely obtaining (B), heat gelatinization using an extruder or a drum dryer is suitable, and an extruder is most suitable.
According to the method using an extrusion granulator using an extruder or the like, at least the vicinity of the surface of the component (B) is gelatinized, and a composition having a moderately low density as the component (B) is obtained. The component (B) which is extremely high and has an excellent effect of suppressing water separation can be obtained more stably. In the case of extruder treatment, usually, water is added to a raw material containing starch to adjust the water content to about 10 to 60% by mass, and then, for example, a barrel temperature of 30 to 200 ° C, an outlet temperature of 80 to 180 ° C, and a screw rotation number of 100 to 100%. Heat expansion is performed under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds. The degree of α-formation when using an extruder is, for example, 20% or more, and preferably 30% or more, from the viewpoint of suppressing generation of lumps. On the other hand, from the viewpoint of suppressing stickiness, the degree of α-formation when using an extruder is, for example, 100% or less, preferably 80% or less, and more preferably 70% or less.
According to the pregelatinization treatment using a drum dryer, the degree of pregelatinization can be further sufficiently increased, so that a composition having excellent water absorption as the component (B) can be stably obtained. In the case of the drum dryer treatment, usually, a slurry having a heavy baume degree of about 10 to 22 of a raw material containing starch is heated to an outlet temperature of about 90 to 140 ° C. through an onlator to form a size liquid. , Spread thinly on a drum dryer heated to about 100 to 200 ° C., heat-dry, and scrape it from the drum dryer. The degree of α-formation when using a drum dryer is, for example, 20% or more, and preferably 30% or more, from the viewpoint of suppressing generation of lumps. On the other hand, from the viewpoint of suppressing stickiness, the degree of α-formation when using a drum dryer is, for example, 100% or less, and preferably 98% or less.

In the present embodiment, for example, a composition having a degree of swelling in cold water that satisfies specific conditions can be obtained as component (B) by the step of subjecting the specific raw material to an α-treatment.
Further, the composition obtained by the pre-gelatinization treatment may be pulverized and sieved as required, and the size may be appropriately adjusted to obtain component (B). By doing so, an appropriate binding property can be obtained.

The blending amount of the component (B) in the meat taste improver is preferably 8% by mass or more with respect to the whole meat taste improver from the viewpoint of stably enhancing the meat taste. It is more preferably at least 9% by mass, even more preferably at least 10% by mass. From the above viewpoint, the amount of the component (B) in the meat taste improver is preferably 90% by mass or less, more preferably 85% by mass or less, based on the whole meat taste improver. More preferably, it is at most 80% by mass.
Further, when the meat taste improver contains water, the content of the component (B) is preferably 10% by mass or more based on all components other than water in the meat taste improver, It is preferably at most 85% by mass. Further, when the meat taste improver contains water, the content of the component (B) may be, for example, 15% by mass or more based on the whole components other than water in the meat taste improver, Further, for example, it may be 92% by mass or less.

  In addition, the mass ratio ((B) / (A)) of the component (B) to the component (A) in the meat taste improver is preferably from the viewpoint of stably enhancing the meat taste. It is 0.1 or more, more preferably 0.2 or more, and still more preferably 0.3 or more. In addition, from the viewpoint of maintaining the binding property of meat, ((B) / (A)) is preferably 6 or less, more preferably 5 or less, and still more preferably 4 or less. In addition, from the viewpoint of improving the effect of enhancing the taste of meat, ((B) / (A)) is preferably 1.5 or less, more preferably 1.2 or less, and still more preferably 0.8 or less. is there.

  Further, regarding the compounding ratio of the component (B) to the lecithin (L) conversion before the heat treatment in the meat taste improver ((B) / (L)), the effect of enhancing the taste of meat can be stably obtained. From the viewpoint, it is preferably 4 or more, more preferably 10 or more, and more preferably 15 or more. Further, from the viewpoint of maintaining the binding property of meat, ((B) / (L)) is preferably 1,000 or less, more preferably 700 or less, and more preferably 500 or less.

In the present embodiment, the taste improving agent for meat is obtained by a production method including a step of preparing the component (A) and a step of preparing the component (B).
In addition, in the present embodiment, the method for producing a taste improving agent for meat may further include a step of mixing the components (A) and (B).

Since the meat taste improver obtained in the present embodiment contains the components (A) and (B), it can be effectively used as a meat taste improver. More specifically, by applying a taste improving agent for meat to meat, the original desirable taste of meat in processed meat foods can be enhanced.
In the present embodiment, the method of improving the taste of meat of processed meat food includes, for example, a step of applying a taste improving agent for meat containing the above-described components (A) and (B) to meat.

In this embodiment, the meat taste improver may contain components other than the components (A) and (B).
Examples of the components other than the components (A) and (B) include water, soup stock, and seasoning liquid.

For example, when the meat taste improver contains water, the content of water can be, for example, the remainder of the meat taste improver excluding components other than water.
Further, the content of water in the meat taste improver is preferably 30% by mass or more based on the whole meat taste improver, and more preferably from the viewpoint of enhancing the workability of processed meat food production. It is at least 40% by mass, more preferably at least 50% by mass.
In addition, from the viewpoint of preventing dripping of processed meat food, the content of water in the taste improving agent for meat is preferably 90% by mass or less, more preferably 85% by mass or less, and even more preferably 80% by mass. % Or less.
In addition, the amount of water relative to 1 part by mass of the component (B) in the meat taste improver is preferably 0.5 parts by mass or more, and more preferably 1 part by mass, from the viewpoint of enhancing the workability of the processed meat food production. It is at least 2 parts by mass, more preferably at least 2 parts by mass.
In addition, from the viewpoint of preventing dripping of processed meat food, the amount of water based on 1 part by mass of the component (B) in the taste improving agent for meat is preferably 6 parts by mass or less, more preferably 5 parts by mass or less. And still more preferably 4 parts by mass or less.
When the meat taste improver contains water, the components other than water of the meat taste improver may be composed of components (A) and (B).

  When the meat taste improver contains water, the method for producing a meat taste improver may further include a step of mixing the components (A) and (B) and water. From the viewpoint of enhancing the homogeneity of the meat taste improver, it is preferable to mix the components (A) and (B), and then add water to the mixture.

(Meat processed food)
In this embodiment, the processed meat food is manufactured using the meat taste improving agent in the above-described embodiment.
Specific examples of meat that is a raw material of processed meat food include meat of mammals such as cows, pigs, sheep, and goats; meat of birds such as chickens, ducks, turkeys, geese, and ducks; Fish meat such as shrimp, crab, squid, octopus, scallops and the like can be mentioned.
From the viewpoint of enhancing the taste enhancing effect of the meat, the shape of the meat, which is a raw material of the processed meat food, is preferably minced, such as minced meat or surimi.
Preferably, the meat is not heated.

  In the present embodiment, as the processed meat food, for example, a product obtained by using minced meat such as minced meat or surimi is exemplified. As processed meat food, more specifically, dim sum such as shrimp, gyoza, meat bun; hamburger, meatball, meatloaf, meatball, wiener sausage, menchikatsu, chicken nugget, and other meat meat products; And the like. Among these, from the viewpoint of enhancing the taste-enhancing effect of meat, the processed meat food is preferably selected from the group consisting of shomai, gyoza, hamburger steak, meat bun, and Satsuma-age.

Further, the processed meat food may contain a material other than the above-mentioned meat component, for example, vegetables such as onion, shiitake mushroom, ginger, bamboo shoot, cabbage, leek;
Starch or flour such as corn starch, starch, wheat flour, bread crumbs;
Chicken eggs such as whole eggs, egg whites, yolks or their components;
Plant protein materials such as soy protein and soy flour;
Seasonings such as sugar, vinegar, sake, mirin, salt, soy sauce, pepper, nutmeg, sodium glutamate, oyster sauce;
Edible oils and fats such as sesame oil, lard (pork fat) and leek oil;
emulsifier;
Fragrance;
It may contain materials used in normal foods, such as enzyme preparations, alkali preparations, and meat improvers such as phosphates.

Next, a method for producing a processed meat food according to the present embodiment will be described.
In this embodiment, the method for producing a processed meat food includes, for example, the following steps:
(Meat taste improving agent preparing step) A step of obtaining a meat taste improving agent by the above-described method for producing a meat taste improving agent in the present embodiment;
(Mixing step) a step of mixing a meat taste improver and meat to obtain a mixture; and (heating cooking step) heating the mixture to obtain a processed meat food.

  In the present embodiment, the mixing method in the mixing step is not limited, and may be, for example, kneaded by hand or mixed with a machine such as a mixer.

In addition, the amount of the meat taste improving agent added in the mixing step can be set according to the type and shape of the meat used as a raw material.
The amount of component (A) added to 100 parts by mass of meat used as a processed meat raw material is, for example, 0.2 parts by mass or more, preferably 1 part by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. It is preferably at least 2 parts by mass. In addition, from the viewpoint of suppressing the generation of off-flavor in processed meat food, the amount of component (A) to be added to 100 parts by mass of meat is, for example, 40 parts by mass or less, preferably 30 parts by mass or less, more preferably 25 parts by mass or less. Not more than parts by mass.
The amount of lecithin before heat treatment with respect to 100 parts by mass of meat used as a processed meat raw material is, for example, 0.001 part by mass or more, preferably 0.005 part by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. Preferably, the component (A) is added so as to be 0.01 part by mass or more. Further, from the viewpoint of suppressing the generation of off-flavor in processed meat food, the amount of lecithin before heat treatment with respect to 100 parts by mass of meat used as a raw material of processed meat food is, for example, 0.5 parts by mass or less, preferably 0.4 part by mass or less. Component (A) is added so as to be at most 0.3 part by mass, more preferably at most 0.3 part by mass.
The amount of the component (B) added to 100 parts by mass of meat used as a processed meat raw material is, for example, 0.1 parts by mass or more, and preferably 1 part by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. , More preferably 2 parts by mass or more. In addition, from the viewpoint of maintaining the texture of the processed meat food, the amount of the component (B) added to 100 parts by mass of the meat used as the processed meat food material is, for example, 50 parts by mass or less, preferably 40 parts by mass or less, It is more preferably at most 30 parts by mass.

The amount of component (A) added to the whole mixture obtained in the mixing step is, for example, 0.1% by mass or more, preferably 0.5% by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. It is more preferably at least 1% by mass. In addition, from the viewpoint of suppressing the generation of off-tastes in the processed meat food, the amount of the component (A) added to the entire mixture obtained in the mixing step is, for example, 30% by mass or less, preferably 20% by mass or less, more preferably Preferably it is 10% by mass or less.
Further, the amount of lecithin before the heat treatment with respect to the whole mixture obtained in the mixing step is, for example, 0.001% by mass or more, preferably 0.005% by mass or more, and more preferably 0.005% by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. The component (A) is added so as to be 0.01% by mass or more. In addition, from the viewpoint of suppressing the generation of off-tastes in the processed meat food, the amount of lecithin before the heat treatment with respect to the entire mixture obtained in the mixing step is, for example, 0.5% by mass or less, and preferably 0.3% by mass or less. The component (A) is added so as to be preferably 0.2% by mass or less.
The amount of the component (B) added to the whole mixture obtained in the mixing step is, for example, 0.1% by mass or more, and preferably 0.5% by mass or more, from the viewpoint of enhancing the taste enhancing effect of meat. It is more preferably at least 1% by mass. In addition, from the viewpoint of maintaining the texture of the processed meat food, the amount of the component (B) added to the entire mixture obtained in the mixing step is, for example, 30% by mass or less, preferably 20% by mass or less, more preferably 10 mass% or less.

  The heating method and conditions in the heating step are appropriately selected depending on the type of processed meat food. As the heating cooking method, for example, steaming, boiling, stewing, baking, frying such as frying, and a combination of two or more of these can be mentioned.

Since the processed meat food obtained in the present embodiment is the one to which the taste improving agent for meat containing the components (A) and (B) is applied, the preferable taste of meat may be enhanced. it can.
Further, according to the present embodiment, for example, it is possible to obtain a processed meat food in which the preferable taste of the meat is enhanced and the smell of the meat is suppressed.

Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
In the following examples, “%” is “% by mass” unless otherwise specified. Unless otherwise noted, “parts” means “parts by mass”.

(Production Example 1)
Lecithin AY (manufactured by J-Oil Mills Co., Ltd .; paste lecithin, soybean-derived, acid value 19.8, acetone-insoluble matter content: 65% by mass) 5% by mass, and soybean oil (product name: J soybean squeezed oil) NS, manufactured by J-Oil Mills Co., Ltd.) 95% by mass was mixed to obtain a lecithin-containing fat or oil.
The obtained lecithin-containing fats and oils were added to a three-necked flask, and heated with an oil bath while stirring. After heating to 120 ° C., the temperature was kept for 5 hours. After keeping the temperature, the mixture was cooled to obtain a heat-treated lecithin-containing fat or oil. As a result of measuring the absorbance at a wavelength of 400 nm using a UV-visible spectrophotometer UV-2450 (manufactured by Shimadzu Corporation) using a 1 cm glass cell, the measured value of the lecithin-containing fat was subtracted from the measured value of the heat-treated lecithin-containing fat. The measured value was 3.8.
The obtained heat-treated lecithin-containing fat and oil (25% by mass) and rapeseed oil (product name: AJINOMOTO Smooth Canola Oil, manufactured by J-Oil Mills Co., Ltd.) were mixed at 75% by mass and used as the component (A) fat and oil composition. .
In addition, the content of lecithin AY in the oil and fat composition in this example is 1.25% by mass.

(Production Example 2)
In this example, 1.25% by mass of lecithin AY and 98.75% by mass of soybean oil were mixed to obtain a lecithin-containing fat or oil.
The obtained lecithin-containing oil and fat was used as an oil and fat composition without heat treatment.

(Production Example 3)
In this example, a starch composition was produced using low molecular weight starch obtained by acid treatment as component (B). The manufacturing method will be described below.
(Method for producing acid-treated high amylose corn starch)
High amylose corn starch (manufactured by J-Oil Mills, Inc., HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A 1 / 9-fold amount of a hydrochloric acid aqueous solution adjusted to 4.25 N was added thereto with stirring, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated, and dried to obtain an acid-treated high-amylose corn starch.
When the peak molecular weight of the obtained acid-treated high amylose corn starch was measured by the following method, the peak molecular weight was 1.2 × 10 ⁴ .

(Method of measuring peak molecular weight)
The peak molecular weight was measured by the following procedure using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
(1) The sample was pulverized and adjusted to a particle size passing through an opening of 0.15 mm with a JIS-Z8801-1 standard sieve. This sample was suspended at 1 mg / mL in the mobile phase, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve the suspension. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm, manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: 2 TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) Flow rate: 0.5 mL / min, mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM NaNO ₃ , column temperature: 40 ° C, analysis volume: 0.2mL
(3) Detector data was collected by software (multi-station GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated. Pullulan of a known molecular weight (Showex Standard P-82, manufactured by Showa Denko KK) was used for the calibration curve.

(Method for producing starch composition)
79% by mass of corn starch (manufactured by J-Oil Mills Co., Ltd., corn starch Y), 20% by mass of acid-treated high amylose corn starch (peak molecular weight 1.2 × 10 ⁴ ) obtained by the above method, and 1% by mass of calcium carbonate Was mixed in the bag until sufficiently homogeneous. The mixture was heated under pressure using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows. Raw material supply: 450 g / min, water: 17% by mass, barrel temperature: 50 ° C., 70 ° C. and 100 ° C. from the raw material inlet to the outlet, outlet temperature: 100-110 ° C., screw rotation speed 250 rpm. The pregelatinized product obtained by the extruder treatment was dried at 110 ° C. to adjust the water content to about 10% by mass. The degree of pregelatinization of the resulting pregelatinized product was measured by the method described later, and was found to be 51%.
Next, the dried pregelatinized product is pulverized by a table cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve, and the starch composition having a content of 20% by mass on a sieve having an opening of 0.5 mm is used. Was obtained as component (B). When the degree of cold water swelling of the obtained starch composition was measured by the method described later, it was 10.0.

(Method of measuring the degree of α-formation)
The degree of gelatinization of the starch in the gelatinized product was measured by the β-amylase-pullulanase (BAP) method.
(1) A pre-gelatinized product was pulverized in advance and adjusted to a particle size passing through a mesh of 0.15 mm with a JIS-Z8801-1 standard sieve, and used as a measurement sample.
(2) Starch Science Vol. 28, No. 4, pp. 235-240 (1981), "A New Method for Determining the Degree of Gelatinization and Aging of Starch Using the β-Amylase-Pullulanase (BAP) System" The degree of pregelatinization (%) of the starch in the pregelatinized product was measured according to the above method.

(Method of measuring cold water swelling degree)
(1) The sample was heated and dried at 130 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture, and the dry matter weight was calculated from the obtained moisture value.
(2) 1 g of the sample in terms of the weight of the dried product was dispersed in 50 mL of water at 25 ° C., stirred gently in a thermostat at 25 ° C. for 30 minutes, and then centrifuged at 3000 rpm for 10 minutes (centrifuge: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E type; rotor: T4SS type swing rotor; adapter: 50TC × 2S adapter) to separate into a precipitation layer and a supernatant layer.
(3) The supernatant layer was removed, and the weight of the sedimented layer was measured, which was designated as B (g).
(4) The weight when the precipitated layer was dried (105 ° C., constant weight) was defined as C (g).
(5) B / C was defined as the degree of cold water swelling.

In the following examples, the following components were used in addition to those obtained in the above Production Examples.
Granular protein (dried): Fujinic Ace 400 (soy protein) manufactured by Fuji Oil Co., Ltd.
Granular protein (returned to 2 times): 1 part by mass of granular protein added with 1 part by mass of water and expanded to a degree: Palladium pollen limi: American Sea Foods Co., grade B
Itoyorisumi: Grade A, manufactured by Apitoun Enterprise Sangyo Co., Ltd.
Hokkes Limi: made by Takano Frozen Co., Ltd., Hokkes Limi Starch A: made by Kawamitsu & Co., Ltd., corn starch

(Examples 1 to 7, Comparative Examples 1 to 4)
In this example, the production and evaluation of the shurimai were performed.
(Production and evaluation method of shurimai)
1. The components of the taste improver for meat described in Table 1 or Table 2 (hereinafter, also referred to as "taste improver") were mixed to obtain a taste improver. Here, in the example which mix | blends a starch composition, after mixing with a rapeseed oil or a fats and oils composition beforehand, the soup stock was added and mixed.
2. All raw materials, i. Was mixed with the other ingredients described in Table 1 or Table 2 to obtain a bean jam.
3. The above-mentioned 2. 12 to 13 g of the bean paste obtained in the above was foreskinned.
4. Steamed in a steamer for 10 minutes to obtain a shred of each case.
5.4. Samples obtained by removing the crude heat of the shrimps obtained in the above were sampled and subjected to sensory evaluation.
The evaluation was carried out by three expert panelists, and the strength of meat taste was evaluated in four stages based on the following criteria.ま た は or ◎ was accepted. The evaluation results are shown in Table 1 or Table 2.
：: very strong than control (Comparative Example 1) ○: stronger than control (Comparative Example 1) Δ: slightly stronger than control (Comparative Example 1) ×: equivalent to control (Comparative Example 1)

As shown in Tables 1 and 2, the taste of meat obtained in each example was enhanced in comparison with the taste obtained in Comparative Examples described in the same table.
More specifically, in Example 1, in Table 1, in Example 1, the softness was strongly felt, the juicy feeling was slightly felt, and the odor of meat and vegetable protein odor derived from granular protein (hereinafter, also referred to as “vegetable odor”) Call) was suppressed.
In Table 2, in Example 2, the juicy feeling and tenderness were strongly felt, and the smell of meat and the smell of planting were suppressed. In Example 3, the juicy feeling was felt very strongly, the tenderness was felt strongly, and the smell of meat and the smell of planting were clearly suppressed. In Example 4, the juicy feeling was strongly felt and the tenderness was felt very strongly, and the smell of meat and the smell of planting were suppressed. In Example 5, a juicy feeling and tenderness were felt somewhat strong, and the smell of meat and the smell of vegetable oil were suppressed. In Example 6, the juicy feeling was somewhat strong and the softness was felt very strongly, and the smell of the meat and the odor of planting were suppressed. In Example 7, the juicy feeling was strongly felt and the softness was felt very strongly, and the smell of meat and the smell of planting were suppressed.

(Example 8, Comparative Examples 5 to 7)
In this example, a hamburger was prepared and evaluated.
(How to make and evaluate a hamburger)
1. In advance, ground pork, ground beef, and salt were mixed and allowed to stand in a refrigerator for 30 minutes.
2. The components of the taste improver described in Table 3 were mixed to obtain a taste improver. Here, in the example which mix | blends a starch composition, after mixing with rapeseed oil or a fats and oils composition beforehand, water was added and mixed.
3. The above 2. Among the taste improvers obtained in the above and the raw materials shown in Table 3, 1. And the above 1. And other raw materials.
4. 3 above. The mixture obtained in the above was molded to 50 g / piece.
5. The frying pan was heated to 200 ° C. and baked for 2 minutes on each side.
6. Heated in an oven preheated to 230 ° C. for 5 minutes to obtain hamburgers of each example.
7. After removing the crude heat, it was frozen and stored, and the range was raised to 65 ° C. at the time of tasting to evaluate.
The evaluation was carried out by three expert panelists, and the strength of meat taste was evaluated in four stages based on the following criteria.ま た は or ◎ was accepted. The evaluation results are shown in Table 3.
◎: Very strong than control (Comparative Example 5) ○: Stronger than control (Comparative Example 5) Δ: Slightly stronger than control (Comparative Example 5) ×: Equivalent to control (Comparative Example 5)

As shown in Table 3, the hamburger burgers obtained in the examples had enhanced meat taste as compared with the hamburger bars obtained in the comparative examples described in the same table.
More specifically, in Example 3 in Table 3, softness was strongly felt, and the smell of meat and the smell of planting were suppressed.

(Example 9, Comparative example 8)
In this example, gyoza was prepared and evaluated.
(Method of making and evaluating gyoza)
1. The components of the taste improver described in Table 4 were mixed to obtain a taste improver. Here, in the example of blending the starch composition, the starch composition and the oil and fat composition were mixed in advance, and then three times the amount of water of the starch composition was added and mixed.
2. The above 1. Was mixed with all the other ingredients described in Table 4.
3. The above 2. The bean paste obtained in the above was wrapped in 15 g of gyoza dough (large size, not included) in 15 g portions.
4. Heat the frying pan to 230 ° C. Was baked for 1 minute.
5. About 100 g of water was charged, covered, and steamed for 3 minutes.
6. The lid was taken and baked for 3 minutes to obtain gyoza of each example.
7. Immediately after firing, see 6. After removing the coarse heat of the gyoza obtained in the above, the gyoza was tasted and evaluated.
8. After refrigerated storage, see 6. The gyoza obtained in above was refrigerated for 3 hours, and the range was raised to 65 ° C. at the time of tasting to evaluate.
The evaluation was carried out by three expert panelists, and the strength of meat taste was evaluated in four stages based on the following criteria.ま た は or ◎ was accepted. The evaluation results are shown in Table 4.
◎: Very strong than control (Comparative Example 8) ○: Stronger than control (Comparative Example 8) Δ: Slightly stronger than control (Comparative Example 8) ×: Equivalent to control (Comparative Example 8)

  From Table 4, the gyoza obtained in the example had an enhanced meat taste as compared with the gyoza obtained in the comparative example described in the same table. More specifically, in Table 4, in Example 9, immediately after baking, the softness of the bean jam was felt somewhat strong, and the smell of meat was suppressed. Further, in Example 9, after refrigerated storage, the juicy feeling was strongly felt, and the softness and fragrance of the inside bean jam were somewhat felt, and the smell of meat was suppressed.

(Example 10, Comparative Example 9)
In this example, the production and evaluation of meat buns were performed.
(Method of making meat dough)
The following components were used as raw materials for the meat dough.
Strong powder 35.9% by mass
Soft flour 20.5% by mass
2.8% by mass of sugar
0.3 mass% salt
Rapeseed oil 1.8% by mass
25.6% by weight of water
Milk 12.3% by mass
Dry yeast 0.8% by mass
Total 100.0% by mass
Using the above components, a meat dough was prepared in the following procedure.
1. All the above ingredients were kneaded tightly to mix well.
2.1. Was cut into 50 g pieces to obtain meat dough.

(Method of making the inside bean paste)
1. The components of the taste improver described in Table 5 were mixed to obtain a taste improver. Here, in the example of blending the starch composition, the starch composition and the oil and fat composition were mixed in advance, and then three times the amount of water of the starch composition was added and mixed.
2. The above 1. Was mixed with all of the other ingredients listed in Table 5 to give a bean jam.

(Manufacturing and evaluation of meatballs)
1. 30 g of bean paste was foreskinned with 50 g of meat dough.
2. The above 1. Was steamed with a steamer for 15 minutes.
3. Immediately after steaming, as described in 2. above. The meat heat obtained in the above was taken and evaluated.
4. After frozen storage, see 2. The meat bun obtained in the above was frozen (−18 ° C.) for 7 days, and then the range was raised to 65 ° C. at the time of sampling to evaluate.
The evaluation was performed by four expert panelists, and the strength of meat taste was evaluated on a 4-point scale based on the following criteria.ま た は or ◎ was accepted. The evaluation results are shown in Table 5.
：: Very strong than control (Comparative Example 9) ○: Stronger than control (Comparative Example 9) Δ: Slightly stronger than control (Comparative Example 9) ×: Equivalent to control (Comparative Example 9)

  Table 5 shows that the meat bun obtained in the example had enhanced meat taste as compared with the meat bun obtained in the comparative example described in the same table. More specifically, in Table 5, in Example 10, immediately after steaming, a strong juicy feeling was felt, and the softness and fragrance of the bean jam were somewhat felt, and the smell of meat was suppressed. Further, in Example 10, after the frozen storage, the juicy feeling and the tenderness of the filling were very strong, and the smell of meat and the smell of vegetation were suppressed.

(Example 11, Comparative Examples 10 to 12)
In this example, the production and evaluation of Satsuma-age were performed.
(Production and evaluation method of Satsuma-age)
1. The components of the taste improver described in Table 6 were mixed to obtain a taste improver. Here, in the example which mix | blends a starch composition, after mixing with rapeseed oil or a fats and oils composition beforehand, water was added and mixed.
2. Of the raw materials described in Table 6, the frozen surimi was half-thawed, cut into dice with a kitchen knife, and further finely cut with a food processor.
3. 1. Using a KENMIX mixer (manufactured by Aikosha Manufacturing Co., Ltd.) Was kneaded for 30 seconds. Thereafter, ice-cold water was further added and kneaded for 60 seconds, and salt was added and kneaded for 90 seconds. And 1. And the other ingredients described in Table 6 were added and kneaded for 90 seconds.
4.3. The mixture obtained in the above was made into a bite-sized piece, fried and cooked at 180 ° C. for 4 minutes to obtain Satsuma-fried fish in each case.
5.4. Samples obtained by removing the rough heat of the fish cake obtained in the above were sampled and subjected to sensory evaluation.
The evaluation was performed by four expert panelists, and the strength of the taste of the fish was evaluated on a 4-point scale based on the following criteria.ま た は or ◎ was accepted. The evaluation results are shown in Table 6.
◎: Very strong than control (Comparative Example 10) ○: Stronger than control (Comparative Example 10) Δ: Slightly stronger than control (Comparative Example 10) ×: Equivalent to control (Comparative Example 10)

  From Table 6, it can be seen that the fish fried fish obtained in the examples had enhanced fish taste as compared with the fish fried fish obtained in the comparative example described in the same table. More specifically, in Table 6, in Example 11, the fragrance was strongly felt and the smell of fish was suppressed.

(Production Examples 7-1 to 7-9, 8-1 to 8-8 and 9-1 to 9-5)
(Production example of heat-treated lecithin-containing fats and oils)
Heat-treated lecithin according to Production Example 1 except that the type of edible oil used for the lecithin-containing fat, the type of lecithin used, the amount of lecithin added, the heating temperature and the heating time were changed as shown in Tables 7 to 9 A fat containing oil was produced. Table 7 shows the difference in absorbance between the absorbance of the lecithin-containing fat after heat treatment (400 nm) and the absorbance of the lecithin-containing fat before heat treatment (400 nm). The edible oil and lecithin used in Tables 7 to 9 are as follows.
Rapeseed oil: J-Oil Mills Inc., AJINOMOTO Smooth Canola Oil Palm Olein: J-Oil Mills Inc., Iodine Value 67
FA: Lecithin FA (pasty lecithin, soybean-derived, acid value 23.7, acetone insoluble matter content: 65% by mass) manufactured by J-Oil Mills, Inc.
SA: manufactured by Tsuji Oil Co., Ltd., SLP-Powder A (fractionated lecithin, soybean-derived)
RL: manufactured by Tsukino Food Industry Co., Ltd. (pasty lecithin, rice bran)

(Production Examples 10-1 to 10-4)
(Production Example 1 of Starch Composition)
A starch composition was produced according to Production Example 3 except that the mixing ratio of the acid-treated high amylose corn starch, corn starch and calcium carbonate was changed to Table 10. Although the particle size of the starch composition shown in Table 10 varies depending on the starch composition, the on-screen content of a sieve having a mesh size of 0.5 mm according to JIS-Z8801-1 was 20 to 40% by mass. Table 10 shows the formulation and analysis results of the starch composition in each example.

(Production Examples 11-1 to 11-3)
(Production Example 2 of Starch Composition)
As shown in Table 11, the raw starch used for the acid treatment was changed to high amylose corn starch, instead of corn starch (manufactured by J-Oil Mills, Inc., amylose content: 25% by mass) or tapioca starch (J-Oil Mills, Inc., amylose content: 16) % By mass) and the proportions of the acid-treated starch, corn starch and calcium carbonate were changed in accordance with Production Example 3 to produce a starch composition. Table 11 shows the formulation and analysis results of the starch composition in each example.

(Production Examples 12-1 to 12-3)
(Production Example 3 of Starch Composition)
A starch composition was produced according to Production Example 3 except that the acid treatment time of high amylose corn starch was changed as shown in Table 12. Table 12 shows the formulation and analysis results of the starch composition in each example.

(Production Examples 13-1 to 13-3)
(Production Example 4 of Starch Composition)
Phosphate-crosslinked wheat starch (manufactured by J-Oil Mills Inc., Gelcol WP), potato starch (manufactured by J-Oil Mills Inc.), or phosphate-crosslinked tapioca starch (manufactured by J-Oil Mills Co., Ltd.) A starch composition was produced according to Production Example 3 except that Gelcol TP-1) manufactured by J-Oil Mills was changed. Table 13 shows the formulation and analysis results of the starch composition in each example.

  This application claims priority based on Japanese Patent Application No. 2017-083430 filed on April 20, 2017, the disclosure of which is incorporated herein in its entirety.

Claims (16)

A step of preparing a component (A) that is a fat or oil composition;
Preparing a component (B) that is a starch composition;
A method for producing a taste improving agent for meat, comprising:
The step of preparing the component (A) includes:
Heating the lecithin-containing fat at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat;
Preparing the component (A) containing the heat-treated lecithin-containing fats and oils;
Including
The cold water swelling degree at 25 ° C. of the component (B) is 7 or more and 20 or less,
The step of preparing the component (B) includes:
A step of subjecting the starch having an amylose content of 5% by mass or more to low molecular weight treatment to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less;
The raw material of the component (B), which contains the low-molecular-weight starch in an amount of 3% by mass or more and 45% by mass or less, and a total of the low-molecular-weight starch and the starch other than the low-molecular-weight starch is 75% by mass or more; A step of pregelatinizing the raw material;
A method for producing a taste improving agent for meat, comprising:   The method for producing a meat taste improving agent according to claim 1, wherein in the step of obtaining the heat-treated lecithin-containing fat or oil, the lecithin-containing fat or oil is heat-treated for 0.5 hours or more and 240 hours or less.   The method according to claim 1 or 2, wherein the lecithin-containing fat or oil is an edible oil to which lecithin is added.   The meat according to any one of claims 1 to 3, wherein the raw material of the starch having an amylose content of 5% by mass or more is one or more selected from the group consisting of high amylose corn starch, corn starch, and tapioca starch. Method for producing a taste improver for use.   The raw material in the step of pregelatinizing is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and cross-linked starch thereof, as the starch other than the low molecular weight starch. The method for producing a meat taste improving agent according to any one of claims 1 to 4, comprising:   The method for producing a taste improving agent for meat according to any one of claims 1 to 5, wherein the low molecular weight treatment in the step of obtaining a low molecular weight starch is an acid treatment.   The method for producing a taste improving agent for meat according to any one of claims 1 to 6, further comprising a step of mixing the component (A) and the component (B). A step of obtaining a meat taste improver by the method for producing a meat taste improver according to any one of claims 1 to 7,
A step of mixing the meat taste improver and meat to obtain a mixture,
Heating the mixture to obtain a processed meat food,
A method for producing a processed meat food.   The method for producing a processed meat food according to claim 8, wherein the meat is one or more meats selected from the group consisting of mammals, birds, and seafood.   The method for producing a processed meat food according to claim 8 or 9, wherein the meat is minced.   The method for producing a processed meat food according to any one of claims 8 to 10, wherein the processed meat food is selected from the group consisting of shomai, dumplings, hamburger steak, meat bun, and Satsuma-age. A method for producing a component (A) which is an oil / fat composition used for a meat taste improver,
Heating the lecithin-containing fat at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat;
Preparing the component (A) containing the heat-treated lecithin-containing fats and oils;
A method for producing component (A), comprising: The meat taste improving agent comprises a component (B) that is a starch composition,
The cold water swelling degree at 25 ° C. of the component (B) is 7 or more and 20 or less,
The component (B) is
A step of subjecting the starch having an amylose content of 5% by mass or more to low molecular weight treatment to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less;
The raw material of the component (B), which contains the low-molecular-weight starch in an amount of 3% by mass or more and 45% by mass or less, and a total of the low-molecular-weight starch and the starch other than the low-molecular-weight starch is 75% by mass or more; The method for producing the component (A) according to claim 12, which is produced by a method comprising a step of subjecting a raw material to a pregelatinization treatment. A method for producing a component (B), which is a starch composition used as a taste improving agent for meat and has a degree of cold water swelling at 25 ° C of 7 or more and 20 or less,
A step of subjecting the starch having an amylose content of 5% by mass or more to low molecular weight treatment to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less;
The raw material of the component (B), which contains the low-molecular-weight starch in an amount of 3% by mass or more and 45% by mass or less, and a total of the low-molecular-weight starch and the starch other than the low-molecular-weight starch is 75% by mass or more; A step of pregelatinizing the raw material;
A method for producing a component (B), comprising: The meat taste improving agent comprises a component (A) that is a fat and oil composition,
The component (A) is
Heating the lecithin-containing fat at a temperature of 70 ° C. or more and 160 ° C. or less to obtain a heat-treated lecithin-containing fat;
Preparing the component (A) containing the heat-treated lecithin-containing fat or oil. A method for improving the taste of meat of processed meat food, comprising a step of applying a taste improver for meat to meat,
The meat taste improver,
Component (A) of the oil / fat composition produced by the production method according to claim 12 or 13,
Component (B) of the starch composition produced by the production method according to claim 14 or 15,
A method for improving the taste of meat in processed meat foods, comprising: