JPWO2019064845A1 - Meat processing liquid and manufacturing method of processed meat food - Google Patents

Abstract

Component (A): Starch having a cold water swelling degree of more than 1 and less than 8, Component (B): Starch having a cold water swelling degree of 8 or more and 40 or less, and Component (C): Starch and dextrin other than the component (B) The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in terms of dry matter, and the dextrose equivalent of the component (C) is 0 in terms of dry matter, including one or more selected from the group. A liquid for processing meat, which is 8 or more and 10 or less.

Description

The present invention relates to a liquid for processing meat and a method for producing a processed meat food.

As a technique for improving the quality of processed meat foods, there are those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2006-67998) describes an improving agent for processed meat products containing oligosaccharides and a starchy raw material, and by adding such an improving agent for processed meat products to meat, Due to the synergistic action of individual ingredients, the yield, flavor, and texture after cooking are excellent, and after cooking, after storage in a frozen or chilled state, after reheating such as microwave oven heating. However, it is said that it is possible to provide processed meat products that do not impair the good flavor and texture.

Patent Document 2 (Japanese Unexamined Patent Publication No. 9-308462) describes a starch for meat processing pickles containing a specific amount of cold water-soluble starch decomposed to the extent that it can be dyed with iodine and β starch having a crystal structure. It is said that when such starch is used for meat processing pickles, a product having a juicy texture can be produced.

Japanese Unexamined Patent Publication No. 2006-67998 Japanese Unexamined Patent Publication No. 9-308462

However, in recent years, the required characteristics regarding the texture of processed meat foods have increased, and when the above-mentioned techniques are used, the workability during handling of the meat processing liquid is excellent, and the processed meat foods have a juicy texture. It has been found by the present inventor that there is room for improvement in obtaining a meat processing liquid capable of producing meat.

According to the present invention
The following components (A) to (C):
(A) Starch with a cold water swelling degree of more than 1 and less than 8.
(B) Starch having a cold water swelling degree of 8 or more and 40 or less, and (C) one or more selected from the group consisting of starch and dextrin other than the component (B).
The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in terms of dry matter.
A meat processing liquid having a dextrose equivalent of the component (C) of 0.8 or more and 10 or less in terms of dry matter is provided.

Further, according to the present invention, there is provided a method for producing a processed meat food, which comprises a step of applying the meat processing liquid in the present invention to meat.
Further, according to the present invention, a processed meat food product produced by the method for producing a processed meat food product according to the present invention is provided.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, the present invention also includes a method for improving a processed meat food, which comprises the step of applying the processed meat food in the present invention to meat.

According to the present invention, it is possible to provide a meat processing liquid that is excellent in workability at the time of handling the meat processing liquid and that can give the processed meat food a juicy texture.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more.

(Meat processing liquid)
In the present embodiment, the meat processing liquid contains the following components (A) to (C).
(A) Starch having a cold water swelling degree of more than 1 and less than 8, and having a dextrose equivalent of the component (A) of more than 0 and less than 0.8 in terms of dry matter (B) Starch having a cold water swelling degree of 8 or more and 40 or less. (C) One or more selected from the group consisting of starch and dextrin other than the component (B), and the dextrose equivalent of the component (C) is 0.8 or more and 10 or less. The meat processing liquid in the above is meat, specifically, meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and duck; reptiles such as crocodile; frogs and the like. Amphibian; A meat processing solution applied to the meat of seafood such as fish and shrimp.

(Component (A))
The component (A) is starch having a cold water swelling degree of more than 1 and less than 8. The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in terms of dry matter.
Here, the degree of cold water swelling of the component (A) and the component (B) described later shall be measured by the method described in "Starch / Related Carbohydrate Experimental Method", pp. 279-280, 1986, Academic Society Publishing Center. Can be done.
Specifically, 1 g of the sample is precisely weighed in terms of dry matter, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and pure water at 25 ° C. is added while stirring with a glass rod to make exactly 50 mL. Shake occasionally and leave at 25 ° C. for 20 minutes. Centrifuge at 25 ° C. for 30 minutes at 4500 rpm, incline the supernatant, place in a weighing bottle, evaporate to dryness, dry under reduced pressure at 110 ° C. for 3 hours, and weigh to determine the dissolved content. Based on the mass of the precipitated part, the solubility and cold water swelling degree are calculated by the following formulas.
Solubility (S) db% = supernatant dry mass (mg) / 1000 × 100
Cold water swelling degree = mass of sedimented part (mg) / (1000 × (100-S) / 100)

Further, the dextrose equivalent of the component (A) and the component (C) described later is also called DE, and is a relative measure of the reducing power with the reducing power of glucose, which is a typical reducing sugar, as 100, and is a starch. It is an index of the degree of decomposition of the kind. The dextrose equivalents of starch and dextrin can be measured by the method described in "Starch and Related Carbohydrate Experiments", pp. 41-42, 1986, Journal of the Society.
(Somogyi Copper Reagent)
Dissolve 24 g of anhydrous Na ₂ CO ₃ and 12 g of Rochelle salt in 250 mL of distilled water. To this solution 10% crystalline copper sulfate (CuSO ₄ · 5H ₂ O) is dissolved by adding an aqueous solution 40mL and NaHCO ₃ 16g. Dissolve 18 g of anhydrous Na ₂ SO ₄ in 500 mL of boiling water. After cooling, combine the two solutions and add distilled water to make 1 L. After leaving at 35 ° C. for 1 week, filter and store in a brown bottle at room temperature.
(Nelson reagent)
Dissolve 25 g of ammonium molybdate in 450 mL of distilled water and add 21 mL of concentrated sulfuric acid. Arsenate disodium _{(Na 2 HAsO 4 · 7H 2} O) 3g is dissolved in distilled water 25 mL. Combine the two solutions and add distilled water to make 1 L. After leaving at 35 ° C. for 24 hours, store in a brown bottle at room temperature.
(Measuring method)
A sample of 0.035 g in terms of dry matter is dispersed in 4 mL of dimethyl sulfoxide and allowed to stand in a boiling bath for 10 minutes to obtain a sample solution. Add 0.25 mL of Somogyi copper reagent to 0.25 mL of the sample solution in a small test tube having a diameter of 10 to 12 mm, cover with a glass ball, and heat in a boiling water bath for exactly 20 minutes. After cooling in running water, add 0.5 mL of Nelson reagent and mix well. After leaving for 15 minutes, add 4 mL of distilled water and measure the absorbance at 500 nm. Next, using a glucose solution, a calibration curve showing the relationship between the absorbance at 500 nm and the reducing sugar concentration is prepared, the mass of reducing sugar in the sample is obtained from this calibration curve, and DE is calculated based on the following formula.
DE = mass of reducing sugar in the sample g / 0.035 g × 100

The degree of cold water swelling of the component (A) is more than 1 and less than 8, preferably more than 1 and less than 4, and more preferably 2 or more and 3 or less from the viewpoint of improving the juicy texture of the processed meat food.

The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in terms of dry matter, preferably 0.1 or more and 0.7 or less, and more preferably 0, from the viewpoint of improving the juicy texture of the processed meat food. .2 or more and 0.6 or less.

The component (A) is not limited as long as the swelling degree of cold water and the equivalent of dextrose are within a predetermined range, and there is no limitation. , Sweet potato starch, green bean starch, pea starch and their chemical starches, such as acetylation; etherification; phosphoric acid cross-linking, adipic acid cross-linking and other cross-linking alone or in combination.
The component (A) suppresses the sedimentation of starch in the processed meat processing liquid to improve workability during handling of the processed meat processing liquid, and from the viewpoint of improving the juicy texture of the processed meat food. One or more preferably selected from the group consisting of waxy cornstarch, cornstarch, tapioca starch, horse belly starch and rice starch, and more preferably one or two selected from the group consisting of waxy cornstarch and rice starch. It is a seed.

The content of the component (A) in the meat processing liquid suppresses the sedimentation of starch in the meat processing liquid, and improves the workability when handling the meat processing liquid, and improves the yield of the processed meat food. From the viewpoint of improving, suppressing the stickiness of the processed meat food, and improving the juicy texture of the processed meat food, it is preferably 0.8% by mass or more with respect to the entire meat processing liquid, and more. It is preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 6% by mass or more.
Further, from the viewpoint of improving the juicy texture of the processed meat food, the content of the component (A) in the meat processing liquid is preferably 35% by mass or less, more preferably 30% by mass or less, still more preferably. Is 22% by mass or less, and even more preferably 18% by mass or less.

(Component (B))
The component (B) is starch having a cold water swelling degree of 8 or more and 40 or less. Here, examples of starch having a cold water swelling degree of 8 or more and 40 or less include starch that has been subjected to a jet cooker treatment, a drum dryer treatment, an extruder treatment, or the like.

The degree of cold water swelling of the component (B) is from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid to improve workability during handling of the meat processing liquid and from the viewpoint of improving the juicy texture of the processed meat food. Therefore, it is 8 or more, preferably 9 or more, and more preferably 10 or more.
Further, the upper limit of the cold water swelling degree of the component (B) is 40 or less, preferably 35 or less, from the viewpoint of suppressing the stickiness of the processed meat food.

The component (B) is preferably pregelatinized starch. There are no restrictions on the raw material starch of pregelatinized starch, for example, corn starch, waxy corn starch, high amylose corn starch, horse bell starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, green bean starch, pea starch and their chemical starch. For example, acetylation, etherification, cross-linking alone or in combination can be mentioned.
The component (B) suppresses the sedimentation of starch in the processed meat processing liquid to improve workability during handling of the meat processing liquid, and from the viewpoint of improving the juicy texture of the processed meat food. It is preferably one or more selected from the group consisting of pregelatinized products of waxy cornstarch, cornstarch, tapioca starch, potato starch and crosslinked starches thereof, and more preferably pregelatinized waxy cornstarch.
Here, the crosslinked starch includes acetylated crosslinked starch.

The content of the component (B) in the meat processing liquid is applied to the entire meat processing liquid from the viewpoint of suppressing sedimentation of starch in the meat processing liquid and improving workability during handling of the meat processing liquid. On the other hand, it is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, still more preferably 0.25% by mass or more.
Further, from the viewpoint of suppressing stickiness of the processed meat food, the content of the component (B) in the meat processing liquid is preferably 6% by mass or less, more preferably 4% by mass or less, still more preferably 1% by mass. It is as follows.

(Component (C))
The component (C) is one or more selected from the group consisting of starch and dextrin other than the component (B). The dextrose equivalent of the component (C) is 0.8 or more and 10 or less in terms of dry matter.

The dextrose equivalent of the component (C) suppresses the sedimentation of starch in the meat processing liquid to improve workability during handling of the meat processing liquid, and improves the juicy texture of the processed meat food. Therefore, it is 0.8 or more in terms of dry matter, preferably 0.9 or more.
Further, the dextrose equivalent of the component (C) is 10 or less, preferably 8 or less, more preferably 6 or less, still more preferably 5 or less in terms of dry matter from the viewpoint of improving the production yield of processed meat foods.

The content of the component (C) in the meat processing liquid is applied to the entire meat processing liquid from the viewpoint of suppressing sedimentation of starch in the meat processing liquid and improving workability during handling of the meat processing liquid. On the other hand, it is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, still more preferably 0.25% by mass or more.
Further, from the viewpoint of suppressing the stickiness of the processed meat food and suppressing the sedimentation of starch in the meat processing liquid to improve the workability during handling of the meat processing liquid, the components in the meat processing liquid ( The content of C) is preferably 6% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, still more preferably 2% by mass or less.

Next, the mass ratio of the components (A) to (C) in the meat processing liquid will be described.
First, the ratio of the content of the component (B) to the content of the component (A) in the meat processing liquid ((B) / (A)) is the mass ratio of the starch in the meat processing liquid. From the viewpoint of suppressing sedimentation and improving workability during handling of the meat processing liquid, it is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.02 or more, still more preferably. It is 0.03 or more.
Further, from the viewpoint of suppressing stickiness of the processed meat food, the mass ratio ((B) / (A)) is preferably 7 or less, more preferably 5 or less, and further preferably 3 or less.

Further, the ratio of the content of the component (B) to the content of the component (C) in the meat processing liquid ((B) / (C)) is the mass ratio of the starch in the meat processing liquid. From the viewpoint of suppressing sedimentation and improving workability during handling of the meat processing liquid, it is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 0.2 or more.
Further, from the viewpoint of suppressing stickiness of the processed meat food, the mass ratio ((B) / (C)) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, still more preferably. It is 0.3 or less.

The total of the component (A), the component (B) and the component (C) in the meat processing liquid is preferably 2% by mass with respect to the entire meat processing liquid from the viewpoint of improving the juicy texture of the processed meat food. % Or more, more preferably 5% by mass or more, still more preferably 8% by mass or more.
Further, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and improving the workability at the time of handling the meat processing liquid, the components (A), the components (B) and the components (C) in the meat processing liquid ) Is preferably 47% by mass or less, more preferably 30% by mass or less, still more preferably 24% by mass or less, and even more preferably 21% by mass or less with respect to the entire meat processing liquid.

The meat processing liquid may contain components other than the components (A) to (C). Specifically, the meat processing liquid preferably further contains the following component (D).
Ingredient (D): One or more selected from dextrin and oligosaccharide having a dextrose equivalent of more than 10 and 40 or less in terms of dry matter.

The dextrose equivalent of the component (D) is preferably more than 10 and more preferably 12 or more in terms of dry matter from the viewpoint of improving the juicy texture of the processed meat food.
The dextrose equivalent of the component (D) is preferably 40 or less in terms of dry matter from the viewpoint of suppressing sedimentation of starch in the meat processing liquid and improving workability during handling of the meat processing liquid. More preferably, it is 38 or less.

The content of the component (D) in the meat processing liquid is preferably 0.4% by mass or more, more preferably 0.4% by mass or more, based on the whole meat processing liquid, from the viewpoint of improving the juicy texture of the processed meat food. Is 0.6% by mass or more, more preferably 0.8% by mass or more.
Further, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and improving the workability during handling of the meat processing liquid, the content of the component (D) in the meat processing liquid is preferably 2% by mass. % Or less, more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less.

Further, in the present embodiment, the meat processing liquid may contain components other than the components (A) to (D).
For example, the meat processing liquid may contain water, and the water content can be, for example, the balance of the meat processing liquid excluding components other than water.
Further, the content of water in the meat processing liquid is, for example, 40% by mass or more, preferably 50% by mass, based on the whole meat processing liquid from the viewpoint of improving the juicy texture of the processed meat food. More preferably, it is 53% by mass or more.
From the viewpoint of improving the yield of processed meat foods, the content of water in the meat processing liquid is, for example, 98% by mass or less, preferably 95% by mass or less, and more preferably 90% by mass or less.

In addition, the meat processing liquid may contain components other than the above-mentioned components, for example, seasonings such as sugar, vinegar, sake, salt, soy sauce, pepper, monosodium glutamate; emulsifiers; flavors; enzyme preparations, alkaline preparations, etc. Ingredients usually used in foods such as meat improvers such as phosphates and protein materials may be contained.

In the present embodiment, since the meat processing liquid contains the components (A) to (C), the workability at the time of handling the meat processing liquid is excellent. More specifically, since the meat processing liquid in the present embodiment contains the components (A) to (C), it is possible to suppress the sedimentation of starch with the passage of time after the preparation of the meat processing liquid. Therefore, the meat processing liquid of the present embodiment is excellent in handleability and workability when applied to meat.
Further, in the present embodiment, since the meat processing liquid contains the components (A) to (C), the processed meat food can have a juicy texture.

(Processed meat food)
In the present embodiment, the processed meat food is produced by using the above-mentioned liquid for processing meat in the present embodiment.
Specific examples of meat, which is a raw material for processed meat foods, include meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and duck; reptiles such as crocodile; frogs and the like. Amphibians: Meat of seafood such as fish and shrimp.
There are no restrictions on the parts that can be used, but for beef, rose, kata loin, rib loin, sirloin, fin, lamp, thigh, etc., for pork, kata loin, loin, fin, rose, thigh, etc. When applied to parts such as chicken breast, thigh, and chicken breast, the juicy texture can be improved.
Further, from the viewpoint of improving the juicy texture of the processed meat food, the meat which is the raw material of the processed meat food is preferably lump meat.

The processed meat foods in the present embodiment include ham; grilled meat, grilled chicken, steak, grilled fish, grilled shrimp, and other grilled meat; Fried white fish such as fried chicken and cod, fried food such as fried shrimp; stewed curry, stew, etc.; dried food such as fried chicken.

Above all, from the viewpoint of improving the juicy texture of the processed meat food, the processed meat food is preferably a fried (like) food.
The fried food may be a fried food obtained through a process of frying (oiling) in oil, or may be produced by baking cooking or steam cooking with a small amount of oil without undergoing an oiling process. It may be a fried food (non-fried food) having a fried food-like taste and texture.
In the present specification, fried foods and fried foods are collectively referred to as "fried foods".

Next, a method for producing a processed meat food in the present embodiment will be described.
In the present embodiment, the method for producing a processed meat food product includes a step of applying a meat processing liquid to the meat.

The step of applying the meat processing liquid to the meat is preferably one or more selected from the group consisting of injection, tumbling, dipping, spraying and application from the viewpoint of enhancing the effect of the meat processing liquid in the processed meat food. It is a step of applying the meat processing liquid to the meat by the method of the above, more preferably injection or tumbling, and even more preferably tumbling under injection or reduced pressure conditions.

The amount of the meat processing liquid added can be set depending on the type, size, application method, etc. of the meat used as the raw material, but from the viewpoint of enhancing the effect of the meat processing liquid in the processed meat food, 100 parts by mass of the meat used as the meat raw material. On the other hand, for example, it is 5 parts by mass or more, preferably 10 parts by mass or more.
Further, from the viewpoint of suppressing deterioration of the preferable taste or texture of the meat used as the raw material, the amount of the meat processing liquid added is preferably 150 parts by mass or less with respect to 100 parts by mass of the meat used as the raw material. Is 100 parts by mass or less.

Further, in the present embodiment, the method for producing a processed meat food may further include a step of applying the meat processing liquid to the meat and then cooking the meat to obtain the processed meat food.

The cooking method in the cooking step is selected according to the type of processed meat food.
For example, in fried foods, specific examples of cooking include oiling in edible oil at 140 ° C to 220 ° C, heating on an oiled frying pan or an iron plate. In addition, cooking may be performed by dry heat cooking, microwave cooking (microwave oven cooking), superheated steam cooking, or the like in an oven or the like.
For fried foods, a meat processing liquid is applied to the seed meat, and after appropriately covering the clothing material, a heat treatment step such as preliminary oil lantern, a storage step such as freezing storage, and a reoil lantern It may be obtained through a reheating step such as.

Since the processed meat food obtained in the present embodiment is applied with the meat processing liquid containing the components (A) to (C), the processed meat food can have a juicy texture.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

(raw materials)
The following materials were mainly used as raw materials.
(Component (A))
Starch A-1: J-Oil Mills Waxi Corn Starch Y, manufactured by J-Oil Mills Co., Ltd., Waxi Corn Starch (cold water swelling degree 2.7, dextrose equivalent 0.2)
Starch A-2: J-Oil Mills Cornstarch Y, manufactured by J-Oil Mills Co., Ltd., Cornstarch (cold water swelling degree 2.6, dextrose equivalent 0.3)
Starch A-3: Tapioca starch manufactured by J-Oil Mills Co., Ltd. (cold water swelling degree 2.1, dextrose equivalent 0.2)
Starch A-4: Gelcol BP-200, manufactured by J-Oil Mills Co., Ltd., potato starch (cold water swelling degree 2.2, dextrose equivalent 0.3)
Starch A-5: Motil B, manufactured by Joetsu Starch Co., Ltd., rice starch (cold water swelling degree 2.5, dextrose equivalent 0.5)
(Component (B))
Starch B-1: Alpha Waxy Starch, manufactured by J-Oil Mills Co., Ltd., pregelatinized waxy cornstarch (cold water swelling degree 33.0)
Starch B-2: A slurry is prepared by mixing 100 parts by mass of starch A-2 with 200 parts by mass of water while stirring, and the slurry is gelatinized with an onlator (outlet temperature around 100 ° C.) while stirring. Immediately spread the paste solution thinly on a drum dryer by a conventional method, heat it at 150 ° C., dry it, and then crush it with a crusher to obtain pregelatinized cornstarch (cold water swelling degree 10.0).
Starch B-3: Gelcol GT-α, manufactured by J-Oil Mills Co., Ltd., pregelatinized acetyl crosslinked tapioca starch (cold water swelling degree 14.0)
Starch B-4: Gelcol B-α, manufactured by J-Oil Mills Co., Ltd., pregelatinized crosslinked potato starch (cold water swelling degree 23.0)
(Component (C))
Starch C-1: Gelcol AHF, manufactured by J-Oil Mills Co., Ltd. (dextrose equivalent 1.0)
Dextrin C-2: Gelcol FZ-100, manufactured by J-Oil Mills Co., Ltd. (dextrin equivalent 4.1)
Dextrin C-3: Sandeck # 30: Made by Sanwa Cornstarch Co., Ltd. (Dextrin equivalent 4.6)
(Component (D))
Dextrin D-1: Sandec # 150, manufactured by Sanwa Cornstarch Co., Ltd. (dextrin equivalent 14.0)
Dextrin D-2: Sandec # 300, manufactured by Sanwa Cornstarch Co., Ltd. (dextrose equivalent 21.0)
Oligosaccharide D-3: Pure Tooth P, manufactured by Gun Ei Chemical Industry Co., Ltd. (dextrose equivalent 36.0)

(Examples 1 to 23, Comparative Examples 1 to 3)
Each component shown in Tables 1 to 5 was mixed to obtain a meat processing liquid of each example. Regarding the workability of the obtained meat processing liquid, the sedimentation volume and sedimentation property were evaluated by the following methods. In addition, the obtained meat processing liquid was used as a pickle liquid to prepare fried chicken by the following method, and the juiciness was evaluated by the following method. The evaluation results are shown in Tables 1 to 5.

(Evaluation method of workability)
(Settlement volume)
Of each of the Comparative Examples and Examples shown in Tables 1 to 6, water was used instead of sugar, white pepper, and sodium glutamate, and each component was mixed to obtain 50 mL of a meat processing liquid. The obtained meat processing liquid was transferred to a 50 mL graduated cylinder, allowed to stand for 30 minutes, and then the sedimentation volume (mL) was read.
The larger the sedimentation volume (mL), the better the workability.

(Settling)
The sedimentation property was calculated by dividing the sedimentation volume obtained by the above method by the total amount (g) of the components (A), (B), (C) and (D).
Those having a sedimentation property of 1.7 mL / g or more were regarded as acceptable. A sedimentation value of more than 1.7 mL / g is preferable because the starch does not settle in the pickle solution and is easy to mix.

(How to make fried chicken)
200 g of pickle liquid was put into a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.) together with 500 g of chicken thigh cut into 20 to 30 g after removing the skin, and after sucking up to 600 mmHg, tumbling was performed at 12 rpm and 10 ° C. for 1 hour. ..
The tumbled chicken thighs were stored overnight in a refrigerator at 5 ° C., sprinkled with flour, and heated with vegetable oil heated to 170-180 ° C. for 5 minutes to prepare fried chicken.

(Evaluation method of fried chicken)
The juiciness of the fried chicken obtained in each example was evaluated. The evaluation was made by four specialized panelists, with 5 points being very juicy and 1 point not feeling juicy, and the evaluation was made on a scale of 1 to 5 points, with a score of 3.5 or higher being passed.
In addition, the stickiness of the fried chicken obtained in each case was expressed by an average evaluation by the discussion of four specialized panelists. The evaluation criteria are shown below. ◎, ○ and △ were accepted.
◎: No stickiness at all 〇: Almost no stickiness △: Slightly sticky ×: Strongly sticky

As shown in Table 1, Examples 1 to 4 containing the components (A), (B) and (C) in the meat processing liquid as compared with Comparative Example 1 in which the meat processing liquid does not contain the component (B). Then, the sedimentation property was large and the workability was good. Further, the fried chicken obtained by using Examples 1 to 4 as the pickle liquid was excellent in juicy texture.
Further, regarding the fried chicken obtained in Examples 1 to 4 containing the components (A), (B) and (C) in the pickle liquid, Examples 3 and 4 containing two types of the component (C) are the components ( It was more excellent in juicy texture than Examples 1 and 2 containing one type of C).

As shown in Table 2, the fried chicken obtained in Examples 1 and 5 to 7 was added to the components (A) to (C) from Example 1 in which the components (A) to (C) were contained in the pickle solution. Examples 5 to 7 including (D) were more excellent in juicy texture. However, in Example 7 in which oligosaccharide D-3 was added as the component (D), a slight wateriness was felt as compared with Example 1.

As shown in Table 3, all of the meat processing liquids of Examples 8 to 12 having different types of the component (A) had a larger sedimentation property and better workability than Comparative Example 2. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) had particularly large sedimentation and good workability. ..
In addition, the fried chicken obtained in Examples 8 to 12 having different types of the component (A) had a more juicy texture than Comparative Example 2. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy cornstarch) and Example 12 containing starch A-5 (rice starch) were particularly excellent in juicy texture.

As shown in Table 4, the meat processing liquids of Examples 8 and 13 to 15 having different types of the component (B) had a larger sedimentation property and better workability than Comparative Example 1. Among Examples 8 and 13 to 15, Example 8 containing starch B-1 (pregelatinized waxy cornstarch) had the highest sedimentation property and good workability.
In addition, the fried chicken obtained from Examples 8 and 13 to 15 having different types of the component (B) were all excellent in juicy texture as compared with Comparative Example 1. Among Examples 8, 13 to 15, Example 8 containing starch B-1 (pregelatinized waxy cornstarch) was excellent in the most juicy texture.

As shown in Table 5, the meat processing liquids of Examples 1 and 16 to 23 containing the component (A), the component (B) and the component (C) are all highly sedimentable and excellent in workability. The fried chicken used was excellent in juicy texture. However, in the case of Example 16 containing 1% by mass of the component (A), the fried chicken was slightly sticky as compared with Examples 1 and 17-23.
On the other hand, the meat processing liquid of Comparative Example 3 in which the component (C) was not contained in the meat processing liquid had low sedimentation and poor workability, and the fried chicken using the same had a poor juicy texture.
Further, even if the ratios of the component (A), the component (B) and the component (C) in the meat processing liquid are changed, the ratio of (B) / (A) and (C) / (B) are within the range. If there is, the sedimentation property is good, and the fried chicken obtained by using it has an excellent juicy texture.

From Tables 1 to 5, in each of the examples, the sedimentation of starch in the meat processing solution was suppressed as compared with each comparative example, and the workability in the process of applying to chicken was excellent.
In addition, the fried chicken obtained in each example was excellent in juicy texture.

(Example 24, Comparative Example 4)
Each component shown in Table 6 was mixed to obtain a meat processing liquid of each example. The sedimentation volume and sedimentation property of the obtained meat processing liquid were measured by the above-mentioned method. In addition, the obtained meat processing liquid was used as a pickle liquid to prepare pork cutlet by the following method.

(How to make pork cutlet)
Inject the pickle liquid into 500 g of frozen pork loin (obtained from a meat processor) thawed overnight in running water using an injector (Super Injector TN-SP18 manufactured by Tonichi Co., Ltd.) (addition of a pickle liquid of 35% of the meat mass). )did.
The injected pork loin was placed in a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.), and after inhaling up to 600 mmHg, tumbling was performed at 12 rpm and 10 ° C. for 60 minutes. The tumbled pork loin was placed in a case, frozen overnight at -18 ° C, thawed again to 0 ° C, and then molded into a thickness of 1 cm and a mass of 80 g with a ham slicer (manufactured by Hanaki Seisakusho Co., Ltd.).
Wheat flour, liquid eggs, and bread crumbs were added to the meat thus molded and fried in vegetable oil at 170 ° C. for 6 minutes to prepare pork cutlet.

(Evaluation method of pork cutlet)
The juiciness of the obtained pork cutlet was evaluated. The evaluation was made by four specialized panelists, with 5 points being very juicy and 1 point not feeling juicy, and the evaluation was made on a scale of 1 to 5 points, with a score of 3.5 or higher being passed.
The evaluation results are also shown in Table 6.

As shown in Table 6, in Example 24, the sedimentation of starch in the meat processing liquid was suppressed as compared with Comparative Example 4, and the workability in the process of applying to pork was excellent. In addition, the pork cutlet obtained in Example 24 was excellent in juicy texture.

This application claims priority on the basis of Japanese application Japanese Patent Application No. 2017-187565 filed on September 28, 2017, and incorporates all of its disclosures herein.

Claims (10)

The following components (A) to (C):
(A) Starch with a cold water swelling degree of more than 1 and less than 8.
(B) Starch having a cold water swelling degree of 8 or more and 40 or less, and (C) one or more selected from the group consisting of starch and dextrin other than the component (B).
The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in terms of dry matter.
A meat processing liquid having a dextrose equivalent of the component (C) of 0.8 or more and 10 or less in terms of dry matter. The meat processing liquid according to claim 1, wherein the component (A) is one or more selected from the group consisting of waxy cornstarch, cornstarch, tapioca starch, potato starch and rice starch. The meat processing according to claim 1 or 2, wherein the content of the component (A) in the meat processing liquid is 0.8% by mass or more and 35% by mass or less with respect to the entire meat processing liquid. liquid. Any one of claims 1 to 3, wherein the component (B) is one or more selected from the group consisting of pregelatinized compounds of waxy cornstarch, cornstarch, tapioca starch, potato starch and crosslinked starches thereof. The meat processing liquid described in the section. Further, the following component (D):
(D) Any of claims 1 to 4, which comprises one or more selected from the group consisting of dextrin and oligosaccharide, and the dextrose equivalent of the component (D) is more than 10 and 40 or less in terms of dry matter. The meat processing liquid according to item 1. Claim 1 in which the content ((B) / (A)) of the component (B) with respect to the content of the component (A) in the meat processing liquid is 0.005 or more and 7 or less by mass ratio. The meat processing liquid according to any one of 5 to 5. Claim 1 in which the content ((B) / (C)) of the component (B) with respect to the content of the component (C) in the meat processing liquid is 0.05 or more and 5 or less in terms of mass ratio. 6. The meat processing liquid according to any one of 6. The total content of the component (A), the component (B), and the component (C) in the meat processing liquid is 2% by mass or more and 47% by mass or less with respect to the entire meat processing liquid. , The meat processing liquid according to any one of claims 1 to 7. A method for producing a processed meat food, which comprises a step of applying the meat processing liquid according to any one of claims 1 to 8 to meat. The step of applying the meat processing liquid to the meat is a step of applying the meat processing liquid to the meat by one or more methods selected from the group consisting of injection, tumbling, dipping, spraying and coating. , The method for producing a processed meat food according to claim 9.