WO2018174229A1 - Mix for meat processing - Google Patents
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- WO2018174229A1 WO2018174229A1 PCT/JP2018/011618 JP2018011618W WO2018174229A1 WO 2018174229 A1 WO2018174229 A1 WO 2018174229A1 JP 2018011618 W JP2018011618 W JP 2018011618W WO 2018174229 A1 WO2018174229 A1 WO 2018174229A1
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- the present invention relates to a meat processing material that improves the texture of meat.
- meat such as beef, pork and chicken, and meat including seafood such as fish and shellfish are soft and juicy while having a texture of muscle fibers.
- meat when meat is heated, muscle fibers contract and moisture and fats and oils are impaired. Furthermore, this tendency becomes more prominent when cooked meat is reheated after storage at room temperature, refrigerated or frozen. If high-quality meat raw materials are used, the texture and hardness can be improved to some extent, but their use is limited due to the high price.
- phosphate is generally used as a material that improves the binding and moisture retention of meat and improves the texture.
- a large intake of phosphate may cause health problems such as imbalance between calcium and phosphorus in the living body and inhibition of calcium absorption.
- Patent Document 1 describes a processed meat product composition comprising a starch selected from starch, vegetable protein, gelatin, egg white, lactose, and casein, and carbonate, ascorbic acid, and acetic acid.
- Patent Document 2 describes an improving agent for processed meat products comprising starchy raw materials such as oligosaccharides and starch derivatives and a material selected from organic acid salts, alkaline agents, and polymeric polysaccharides.
- Patent Document 3 describes a pickle liquid composition for meat processing that contains processed starch and paste. However, these materials are used in the manufacturing process of processed meat products, such as being kneaded into foods or directly pickled into the inside of pickles, so they cannot be used easily at home or at the kitchen. .
- the present invention can improve the texture of meat so as to have a soft and juicy texture after cooking and after a lapse of time, and can be easily applied such as sprinkling and immersing meat. It is related with the raw material for meat processing which can be used by simple operation.
- this invention provides the meat processing mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate. Moreover, this invention uses the use for manufacture of the meat processing mix of the mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate. provide. Moreover, this invention provides the meat processing method including making the said meat processing mix and meat contact.
- the meat processing mix of the present invention can improve the texture of the meat only by contacting the meat directly or mixed with moisture.
- the meat processed with the meat processing mix of the present invention can maintain a soft and juicy texture after cooking and even after a lapse of time thereafter.
- the present invention provides a meat processing mix for improving the texture of meat and a meat processing method using the same.
- the meat processing mix of the present invention contains at least one processed starch selected from the group consisting of etherified starch and esterified starch, and sodium hydrogen carbonate.
- etherified starch examples include hydroxypropyl starch and carboxymethyl starch, and preferably hydroxypropyl starch.
- esterified starch examples include acetate starch, octenyl succinate starch, phosphate starch and the like, and preferably acetate starch and octenyl succinate starch.
- modified starches may be used alone or in combination of any two or more.
- the modified starch included in the mix of the present invention is a combination of etherified starch and starch acetate.
- the etherified starch or esterified starch may be further subjected to crosslinking treatment.
- crosslinking treatment known methods such as phosphoric acid crosslinking and adipic acid crosslinking can be used.
- the cross-linked starch used in the present invention is preferably selected from etherified phosphoric acid cross-linked starch and esterified phosphoric acid cross-linked starch, more preferably etherified phosphoric acid cross-linked starch, still more preferably hydroxypropyl phosphate cross-linked starch. It is.
- the modified starch contained in the mix of the present invention is at least one selected from the group consisting of hydroxypropyl starch, acetate starch and octenyl succinate starch, more preferably a combination of hydroxypropyl starch and starch acetate It is.
- the hydroxypropyl starch may be a crosslinked or uncrosslinked starch, but is preferably a hydroxypropyl phosphate crosslinked starch.
- the type of starch used as a raw material for the processed starch is not particularly limited as long as it is edible, and examples thereof include potato starch, wheat starch, tapioca starch, corn starch, rice starch, mung bean starch, and sago starch.
- Starch etherification and esterification can be carried out by conventional methods. From the viewpoint of storage stability in the mix of the present invention and operability during use, the degree of substitution of the etherified starch and esterified starch used in the present invention is preferably 0.02 to 0.16, more preferably 0.05 to 0.11.
- commercially available etherified starch, esterified starch, etherified crosslinked starch or esterified crosslinked starch may be used as the modified starch used in the present invention.
- the total content of the processed starch in the mix of the present invention is preferably 40 to 95% by mass, more preferably 54 to 88% by mass, and further preferably 54 to 85% by mass.
- the meat to which the mix is applied may have a crunchy texture or lack of juiciness, and conversely, when the content exceeds 95% by mass, The meat may have a sticky texture, or the texture of the clothes may become sticky when fried.
- the sodium bicarbonate contained in the mix of the present invention may be edible.
- the content of sodium hydrogen carbonate in the mix of the present invention is preferably 5 to 18% by mass, more preferably 8 to 14% by mass. If the content of sodium bicarbonate is less than 5% by mass, the meat to which the mix is applied may have a sticky texture, or the texture of the clothes may become sticky when fried. When it exceeds 18 mass%, the texture of meat may become hard.
- fats and oils are added to the mix of the present invention because the texture of the meat becomes soft.
- fats and oils those having a melting point of 36 ° C. or lower are preferred, and vegetable fats and oils are more preferred.
- vegetable oils include, but are not limited to, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, sesame oil, safflower oil, coconut oil, and rice oil.
- the content of fats and oils in the mix of the present invention is preferably 3 to 20% by mass, more preferably 5 to 15% by mass.
- the type of protein is not limited as long as it is edible, and examples thereof include milk protein, egg protein, wheat protein, and soy protein.
- the content of the protein in the mix of the present invention is preferably 0.2 to 10% by mass, more preferably 0.5 to 6% by mass.
- the mix of the present invention may further contain other components as necessary in addition to the above components.
- the other components include flours such as wheat flour and rice flour; starches other than the processed starch; thickeners; seasonings such as salt, powdered soy sauce, fermented seasoning, powdered miso and amino acids; spices; 1 type or 2 or more types selected from coloring ingredients etc. are mentioned, These can be suitably selected according to the characteristic desired for the meat to which the mix of this invention is applied. Content of the said other component in the mix of this invention becomes like this. Preferably it is 50 mass% or less, More preferably, it is 40 mass% or less.
- the mix of the present invention can be stored for a long time in the form of a powder.
- the powdery mix may be used as it is, but it is mixed with water such as water or saline to prepare a liquid composition containing the mix. May be.
- the liquid composition can be used as a pickling liquid for dipping, a tumbling liquid, or the like.
- the mix of the present invention is used for improving the texture of meat, and more specifically, for imparting a soft and juicy texture to cooked meat.
- the texture of the meat is improved by bringing the mix of the present invention into contact with the meat.
- the meat of the present invention can be directly adhered to the surface by, for example, directly spraying the mix of the present invention.
- the liquid composition containing the mix of the present invention the liquid composition may be sprinkled on meat or the meat may be immersed in the liquid composition. Or when applying to a lump meat, you may inject this liquid composition into the inside of meat.
- the amount of the mix of the present invention is preferably about 2 to 20 parts by mass with respect to 100 parts by mass of meat.
- the concentration of the mix in the liquid composition and the use amount of the liquid composition may be adjusted so that the use amount of the mix falls within the above range.
- the concentration of the inventive mix in the liquid composition is 10-60% by weight.
- Examples of meat to which the mix of the present invention is applied include livestock meat, animal meat, and seafood.
- livestock meat and animal meat include beef, pork, chicken, lamb, venison, horse meat, and goose meat.
- Examples of the seafood include, but are not limited to, tuna, swordfish, cod, squid, shrimp, shellfish, and the like.
- the part of these meats to which the mix of the present invention is applied is not particularly limited, but it is more effective when applied to a part having a low fat content in that a juicy texture can be imparted.
- the meat may be seasoned as necessary before applying the mix of the present invention.
- the meat brought into contact with the mix of the present invention is preferably further cooked.
- the means for cooking is not particularly limited, such as baking, boiling, steaming and frying.
- the meat to which the mix of the present invention is applied has improved texture, and after cooking and maintaining the texture of muscle fibers even after time, it has a soft and juicy texture. Have.
- the shape of the meat to which the mix of the present invention is applied is a size that allows the texture of the meat to be felt rather than the sliced pieces such as mince. It is preferable.
- the mix of the present invention uses, for example, grilled dishes such as saute and steak, fried dishes such as fried and tempura, boiled dishes such as curry and stew and boiled meat, steamed dishes such as steamed chicken, and lump meat such as roast beef and grilled pork It can be suitably used in the cooking process of various foods such as cooking.
- the effect of the present invention is not so high for minced meat dishes such as hamburgers.
- the mix of the present invention is used for meat before cooking in the manufacturing process of fried food, and improves the texture of the meat that has been fried.
- Production Examples 1 to 7 Mixed starches of Production Examples 1 to 7 were produced by mixing processed starch and sodium bicarbonate in the formulation shown in Table 1.
- Comparative Examples 1 and 2 The mixed powders of Comparative Examples 1 and 2 were produced in the same procedure as in Production Examples 1 and 2, except that sodium carbonate was used instead of sodium bicarbonate.
- Comparative Examples 3 to 6 The mixed powders of Comparative Examples 3 to 6 were produced in the same procedure as in Production Example 1, except that pre-gelatinized starch, oxidized starch or phosphoric acid cross-linked starch was used as processed starch, or raw starch was used.
- Test Example 1 20 parts by mass of water was added to 10 parts by mass of each mix of Production Examples 1 to 7 and Comparative Examples 1 to 6 and stirred well to prepare a marinade solution.
- Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes.
- the chicken thigh with the marinade liquid was sprinkled evenly on the surface of the meat and allowed to stand for 5 minutes to allow it to acclimatize.
- Reference Example 1 fried chicken was produced in the same manner as described above, except that the marinade liquid was not applied and the chicken thigh was sprinkled with the flour.
- Test example 2 Using mixes having different processed starch contents shown in Table 3, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 3.
- Test example 3 Using mixes with different sodium bicarbonate contents shown in Table 4, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 4.
- Test example 4 Using the mixes of the compositions shown in Tables 5 to 6, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Tables 5-6. The addition of fats and oils improved the texture of the mix.
- Test Example 5 Using mixes having the compositions shown in Tables 7 to 8, 20 parts by mass of water was added to 10 parts by mass of each mix and stirred well to prepare a marinade solution. Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes. Grilled chicken was prepared by baking chicken thighs with marinade liquid for 6 minutes in an oven heated to 200 ° C. In addition, as Reference Example 2, chicken meat was baked in an oven without applying the marinade solution, and grilled chicken was manufactured in the same manner. The texture of the grilled chicken meat that was baked and left at room temperature (about 25 ° C.) for 1 hour was evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Tables 7-8.
Abstract
A material for meat processing which is easy to handle in use and capable of providing meat products having soft and juicy texture. A mix for meat processing which comprises one or more kinds of processed starches selected from the group consisting of an etherified starch and an esterified starch together with sodium hydrogen carbonate.
Description
本発明は、食肉類の食感を改善する食肉類加工用素材に関する。
The present invention relates to a meat processing material that improves the texture of meat.
牛肉、豚肉、鶏肉等の畜肉類、および魚、貝等の魚介類を含む食肉類は、筋繊維の食感を有しながらもソフトでジューシーであることが好まれる。しかしながら、実際には食肉類を加熱すると、筋繊維が収縮し、また水分や油脂分が損なわれるため、パサついた硬い食感となることが少なくない。さらにこの傾向は、加熱調理した食肉類を室温や冷蔵、冷凍で保存後に再加熱した場合、より顕著になる。高品質な食肉類原料を用いれば、食感のパサつきや硬さの改善がある程度は望めるが、価格が高いためその使用は制限される。
It is preferred that meat such as beef, pork and chicken, and meat including seafood such as fish and shellfish are soft and juicy while having a texture of muscle fibers. However, in actuality, when meat is heated, muscle fibers contract and moisture and fats and oils are impaired. Furthermore, this tendency becomes more prominent when cooked meat is reheated after storage at room temperature, refrigerated or frozen. If high-quality meat raw materials are used, the texture and hardness can be improved to some extent, but their use is limited due to the high price.
食肉類の結着性および保湿性を高め、食感を良くする素材として、従来からリン酸塩が一般的に使用されている。しかし、リン酸塩の多量摂取は、生体内でのカルシウムとリンのアンバランスや、カルシウム吸収阻害などの健康上の問題を引き起こすおそれがある。
Conventionally, phosphate is generally used as a material that improves the binding and moisture retention of meat and improves the texture. However, a large intake of phosphate may cause health problems such as imbalance between calcium and phosphorus in the living body and inhibition of calcium absorption.
食肉類の保水性、結着性または食感を改善するための、リン酸塩以外の素材が提案されている。特許文献１には、澱粉、植物性タンパク質、ゼラチン、卵白、ラクトース、カゼインから選ばれるてん料と、炭酸塩、アスコルビン酸、および酢酸とを含む食肉加工品処理用組成物が記載されている。特許文献２には、オリゴ糖、および澱粉誘導体等の澱粉質原料と、有機酸塩、アルカリ剤、高分子多糖類から選択される材料とを含む肉類加工品用改良剤が記載されている。特許文献３には、加工澱粉と糊料とを含む食肉加工用ピックル液組成物が記載されている。しかしながら、これらの素材は、食肉加工品の製造過程で食材に練り込んだりピックル液にして内部に直接インジェクションするなどして使用するものであるため、家庭や調理場で手軽に利用できるものではない。
Materials other than phosphates have been proposed to improve the water retention, binding, or texture of meat. Patent Document 1 describes a processed meat product composition comprising a starch selected from starch, vegetable protein, gelatin, egg white, lactose, and casein, and carbonate, ascorbic acid, and acetic acid. Patent Document 2 describes an improving agent for processed meat products comprising starchy raw materials such as oligosaccharides and starch derivatives and a material selected from organic acid salts, alkaline agents, and polymeric polysaccharides. Patent Document 3 describes a pickle liquid composition for meat processing that contains processed starch and paste. However, these materials are used in the manufacturing process of processed meat products, such as being kneaded into foods or directly pickled into the inside of pickles, so they cannot be used easily at home or at the kitchen. .
本発明は、加熱調理された後、およびその後時間が経過してもソフトでジューシーな食感を有するように食肉類の食感を改善することができ、かつ食肉類にまぶす、浸すなどの簡便な操作で使用することができる、食肉類加工用素材に関する。
The present invention can improve the texture of meat so as to have a soft and juicy texture after cooking and after a lapse of time, and can be easily applied such as sprinkling and immersing meat. It is related with the raw material for meat processing which can be used by simple operation.
本発明者は、鋭意検討した結果、特定の加工澱粉と炭酸水素ナトリウムの混合物を含むミックスが、粉末の形態で長期間保存が可能であり、かつ使用の際には、これを直接または水と混ぜて食肉類に接触させるだけで、加熱調理後の食肉類の食感をソフトでジューシーにすることができることを見出した。
As a result of intensive studies, the present inventor has found that a mix containing a mixture of a specific processed starch and sodium bicarbonate can be stored in the form of a powder for a long period of time. It has been found that the texture of meat after cooking can be made soft and juicy simply by mixing and bringing it into contact with meat.
したがって、本発明は、エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有する食肉類加工用ミックスを提供する。
また、本発明は、エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有するミックスの、食肉類加工用ミックスの製造のための使用を提供する。
また、本発明は、前記食肉類加工用ミックスと食肉類とを接触させることを含む、食肉類加工方法を提供する。 Therefore, this invention provides the meat processing mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate.
Moreover, this invention uses the use for manufacture of the meat processing mix of the mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate. provide.
Moreover, this invention provides the meat processing method including making the said meat processing mix and meat contact.
また、本発明は、エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有するミックスの、食肉類加工用ミックスの製造のための使用を提供する。
また、本発明は、前記食肉類加工用ミックスと食肉類とを接触させることを含む、食肉類加工方法を提供する。 Therefore, this invention provides the meat processing mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate.
Moreover, this invention uses the use for manufacture of the meat processing mix of the mix containing 1 or more types of processed starch selected from the group which consists of etherified starch and esterified starch, and sodium hydrogencarbonate. provide.
Moreover, this invention provides the meat processing method including making the said meat processing mix and meat contact.
本発明の食肉類加工用ミックスは、直接、または水分と混ぜて食肉類に接触させるだけで、該食肉類の食感を改善することができる。本発明の食肉類加工用ミックスで処理された食肉類は、加熱調理後、およびその後時間が経過しても、ソフトでジューシーな食感を維持することができる。
The meat processing mix of the present invention can improve the texture of the meat only by contacting the meat directly or mixed with moisture. The meat processed with the meat processing mix of the present invention can maintain a soft and juicy texture after cooking and even after a lapse of time thereafter.
本発明は、食肉類の食感を改善するための食肉類加工用ミックス、およびこれを用いた食肉類加工方法を提供する。本発明の食肉類加工用ミックスは、エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有する。
The present invention provides a meat processing mix for improving the texture of meat and a meat processing method using the same. The meat processing mix of the present invention contains at least one processed starch selected from the group consisting of etherified starch and esterified starch, and sodium hydrogen carbonate.
エーテル化澱粉としては、例えばヒドロキシプロピル澱粉、カルボキシメチル澱粉等が挙げられ、好ましくはヒドロキシプロピル澱粉が挙げられる。エステル化澱粉としては、例えば酢酸澱粉、オクテニルコハク酸澱粉、リン酸澱粉等が挙げられ、好ましくは酢酸澱粉およびオクテニルコハク酸澱粉が挙げられる。これらの加工澱粉は、いずれか単独で使用しても、いずれか２種以上組み合わせて使用してもよい。好ましくは、本発明のミックスに含まれる加工澱粉は、エーテル化澱粉と酢酸澱粉との組み合わせである。
Examples of the etherified starch include hydroxypropyl starch and carboxymethyl starch, and preferably hydroxypropyl starch. Examples of the esterified starch include acetate starch, octenyl succinate starch, phosphate starch and the like, and preferably acetate starch and octenyl succinate starch. These modified starches may be used alone or in combination of any two or more. Preferably, the modified starch included in the mix of the present invention is a combination of etherified starch and starch acetate.
当該エーテル化澱粉またはエステル化澱粉は、さらに架橋処理されていてもよい。架橋処理としては、リン酸架橋、アジピン酸架橋等の公知の方法を用いることができる。該架橋処理澱粉を使用することで、食肉類表面がネトついた食感になることを抑えることができる。本発明で用いられる架橋処理澱粉は、好ましくはエーテル化リン酸架橋澱粉およびエステル化リン酸架橋澱粉から選択され、より好ましくはエーテル化リン酸架橋澱粉であり、さらに好ましくはヒドロキシプロピルリン酸架橋澱粉である。
The etherified starch or esterified starch may be further subjected to crosslinking treatment. As the crosslinking treatment, known methods such as phosphoric acid crosslinking and adipic acid crosslinking can be used. By using the cross-linked starch, it is possible to prevent the meat surface from becoming sticky. The cross-linked starch used in the present invention is preferably selected from etherified phosphoric acid cross-linked starch and esterified phosphoric acid cross-linked starch, more preferably etherified phosphoric acid cross-linked starch, still more preferably hydroxypropyl phosphate cross-linked starch. It is.
好ましくは、本発明のミックスに含まれる加工澱粉は、ヒドロキシプロピル澱粉、酢酸澱粉およびオクテニルコハク酸澱粉からなる群より選択される１種以上であり、より好ましくは、ヒドロキシプロピル澱粉と酢酸澱粉との組み合わせである。該ヒドロキシプロピル澱粉は、架橋又は未架橋澱粉であり得るが、好ましくはヒドロキシプロピルリン酸架橋澱粉である。
Preferably, the modified starch contained in the mix of the present invention is at least one selected from the group consisting of hydroxypropyl starch, acetate starch and octenyl succinate starch, more preferably a combination of hydroxypropyl starch and starch acetate It is. The hydroxypropyl starch may be a crosslinked or uncrosslinked starch, but is preferably a hydroxypropyl phosphate crosslinked starch.
当該加工澱粉の原料となる澱粉の種類は、食用可能なものであれば特に限定されず、例えば、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスターチ、米澱粉、緑豆澱粉、サゴ澱粉等が挙げられる。澱粉のエーテル化およびエステル化は常法により行うことができる。本発明のミックス中での保存性や、使用時の操作性の観点からは、本発明で用いるエーテル化澱粉およびエステル化澱粉の置換度は、好ましくは０．０２～０．１６、より好ましくは０．０５～０．１１である。あるいは、本発明で用いる加工澱粉には、市販のエーテル化澱粉、エステル化澱粉、エーテル化架橋澱粉またはエステル化架橋澱粉を用いてもよい。
The type of starch used as a raw material for the processed starch is not particularly limited as long as it is edible, and examples thereof include potato starch, wheat starch, tapioca starch, corn starch, rice starch, mung bean starch, and sago starch. Starch etherification and esterification can be carried out by conventional methods. From the viewpoint of storage stability in the mix of the present invention and operability during use, the degree of substitution of the etherified starch and esterified starch used in the present invention is preferably 0.02 to 0.16, more preferably 0.05 to 0.11. Alternatively, commercially available etherified starch, esterified starch, etherified crosslinked starch or esterified crosslinked starch may be used as the modified starch used in the present invention.
本発明のミックス中における当該加工澱粉の総含有量は、好ましくは４０～９５質量％、より好ましくは５４～８８質量％、さらに好ましくは５４～８５質量％である。該加工澱粉の含有量が４０質量％未満であると、該ミックスを適用した食肉類がパサついた食感になったり、ジューシーさが不足することがあり、逆に９５質量％を超えると、食肉類がネトついた食感になったり、揚げ物にしたときに衣の食感がネチャつくことがある。
The total content of the processed starch in the mix of the present invention is preferably 40 to 95% by mass, more preferably 54 to 88% by mass, and further preferably 54 to 85% by mass. When the content of the processed starch is less than 40% by mass, the meat to which the mix is applied may have a crunchy texture or lack of juiciness, and conversely, when the content exceeds 95% by mass, The meat may have a sticky texture, or the texture of the clothes may become sticky when fried.
本発明のミックスに含まれる炭酸水素ナトリウムは、食用可能なものであればよい。本発明のミックス中における炭酸水素ナトリウムの含有量は、好ましくは５～１８質量％、より好ましくは８～１４質量％である。炭酸水素ナトリウムの含有量が５質量％未満であると、該ミックスを適用した食肉類がネトついた食感になったり、揚げ物にしたときに衣の食感がネチャつくことがあり、逆に１８質量％を超えると、食肉類の食感が硬くなることがある。
</ RTI> The sodium bicarbonate contained in the mix of the present invention may be edible. The content of sodium hydrogen carbonate in the mix of the present invention is preferably 5 to 18% by mass, more preferably 8 to 14% by mass. If the content of sodium bicarbonate is less than 5% by mass, the meat to which the mix is applied may have a sticky texture, or the texture of the clothes may become sticky when fried. When it exceeds 18 mass%, the texture of meat may become hard.
本発明のミックスにさらに油脂を含有させると、食肉類の食感が柔らかくなるため好ましい。油脂としては、融点が３６℃以下のものが好ましく、植物油脂がより好ましい。植物油脂としては、例えば、菜種油、大豆油、コーン油、綿実油、オリーブ油、パーム油、パーム核油、胡麻油、紅花油、ココナツオイル、米油等が挙げられるが、これらに限定されない。本発明のミックス中における油脂の含有量は、好ましくは３～２０質量％、より好ましくは５～１５質量％である。
It is preferable to add fats and oils to the mix of the present invention because the texture of the meat becomes soft. As fats and oils, those having a melting point of 36 ° C. or lower are preferred, and vegetable fats and oils are more preferred. Examples of vegetable oils include, but are not limited to, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, sesame oil, safflower oil, coconut oil, and rice oil. The content of fats and oils in the mix of the present invention is preferably 3 to 20% by mass, more preferably 5 to 15% by mass.
本発明のミックスにさらに蛋白質を含有させると、加熱された食肉類における食感改善効果がより長時間維持されるため好ましい。蛋白質としては、食用可能なものであればその種類は限定されないが、例えば、乳蛋白、卵蛋白、小麦蛋白、大豆蛋白等が挙げられる。本発明のミックス中における蛋白質の含有量は、好ましくは０．２～１０質量％、より好ましくは０．５～６質量％である。
It is preferable to further add protein to the mix of the present invention because the texture-improving effect in heated meat is maintained for a longer time. The type of protein is not limited as long as it is edible, and examples thereof include milk protein, egg protein, wheat protein, and soy protein. The content of the protein in the mix of the present invention is preferably 0.2 to 10% by mass, more preferably 0.5 to 6% by mass.
本発明のミックスは、上記成分以外に、必要に応じて、その他の成分をさらに含有していてもよい。当該その他の成分としては、例えば、小麦粉、米粉等の穀粉；当該加工澱粉以外の澱粉；増粘剤；食塩、粉末醤油、発酵調味料、粉末味噌、アミノ酸等の調味料；香辛料；香料；ビタミン等の栄養成分；着色料などから選択される１種または２種以上が挙げられ、これらを本発明のミックスが適用される食肉類に所望する特性に応じて適宜選択することができる。本発明のミックス中における当該その他の成分の含有量は、好ましくは５０質量％以下、より好ましくは４０質量％以下である。
The mix of the present invention may further contain other components as necessary in addition to the above components. Examples of the other components include flours such as wheat flour and rice flour; starches other than the processed starch; thickeners; seasonings such as salt, powdered soy sauce, fermented seasoning, powdered miso and amino acids; spices; 1 type or 2 or more types selected from coloring ingredients etc. are mentioned, These can be suitably selected according to the characteristic desired for the meat to which the mix of this invention is applied. Content of the said other component in the mix of this invention becomes like this. Preferably it is 50 mass% or less, More preferably, it is 40 mass% or less.
本発明のミックスは、粉末の形態で長期間保存が可能である。一方、本発明のミックスを使用する際には、該粉末状のミックスをそのまま使用してもよいが、水や食塩水などの水分と混合して、該ミックスを含有する液体組成物を調製してもよい。該液体組成物は、漬込み用のピックル液、タンブリング液などとして用いることができる。
The mix of the present invention can be stored for a long time in the form of a powder. On the other hand, when using the mix of the present invention, the powdery mix may be used as it is, but it is mixed with water such as water or saline to prepare a liquid composition containing the mix. May be. The liquid composition can be used as a pickling liquid for dipping, a tumbling liquid, or the like.
本発明のミックスは、食肉類の食感改善のため、より詳細には、加熱調理後の食肉類にソフトでジューシーな食感を付与するために使用される。本発明のミックスを用いた食肉類加工方法においては、本発明のミックスと食肉類とを接触させることにより、該食肉類の食感を改善する。例えば、本発明のミックスをそのまま使用する場合、食肉類に対し、本発明のミックスを直接まぶすなどしてその表面に付着させることができる。また例えば、本発明のミックスを含有する液体組成物を使用する場合、食肉類に該液体組成物を振掛けたり、食肉類を該液体組成物に浸漬させたりすればよい。あるいは、塊肉に適用する場合、該液体組成物を食肉類の内部にインジェクションしてもよい。
The mix of the present invention is used for improving the texture of meat, and more specifically, for imparting a soft and juicy texture to cooked meat. In the meat processing method using the mix of the present invention, the texture of the meat is improved by bringing the mix of the present invention into contact with the meat. For example, when the mix of the present invention is used as it is, the meat of the present invention can be directly adhered to the surface by, for example, directly spraying the mix of the present invention. For example, when using the liquid composition containing the mix of the present invention, the liquid composition may be sprinkled on meat or the meat may be immersed in the liquid composition. Or when applying to a lump meat, you may inject this liquid composition into the inside of meat.
本発明のミックスの使用量は、食肉類１００質量部に対して２～２０質量部程度が好ましい。本発明のミックスを含有する液体組成物を用いる場合は、ミックスの使用量が上記範囲になるように、該液体組成物中のミックスの濃度や、該液体組成物の使用量を調整すればよい。好ましくは、該液体組成物における本発明のミックスの濃度は１０～６０質量％である。
The amount of the mix of the present invention is preferably about 2 to 20 parts by mass with respect to 100 parts by mass of meat. When using the liquid composition containing the mix of the present invention, the concentration of the mix in the liquid composition and the use amount of the liquid composition may be adjusted so that the use amount of the mix falls within the above range. . Preferably, the concentration of the inventive mix in the liquid composition is 10-60% by weight.
本発明のミックスが適用される食肉類としては、畜肉類、獣肉類、および魚介類が挙げられ、畜肉類および獣肉類としては、例えば牛肉、豚肉、鶏肉、羊肉、鹿肉、馬肉、ガチョウ肉などが挙げられ、魚介類としては、例えばマグロ、カジキ、タラ、イカ、エビ、貝類などが挙げられるが、これらに限定されない。本発明のミックスが適用されるこれらの食肉類の部位は特に限定されないが、ジューシーな食感を付与することができる点では、脂肪分が少ない部位に適用するとより効果的である。該食肉類には、本発明のミックスを適用する前に、必要に応じて下味をつけてもよい。
Examples of meat to which the mix of the present invention is applied include livestock meat, animal meat, and seafood. Examples of livestock meat and animal meat include beef, pork, chicken, lamb, venison, horse meat, and goose meat. Examples of the seafood include, but are not limited to, tuna, swordfish, cod, squid, shrimp, shellfish, and the like. The part of these meats to which the mix of the present invention is applied is not particularly limited, but it is more effective when applied to a part having a low fat content in that a juicy texture can be imparted. The meat may be seasoned as necessary before applying the mix of the present invention.
本発明において、本発明のミックスと接触させた食肉類は、好ましくはさらに加熱調理される。加熱調理の手段としては、焼く、煮る、蒸す、揚げるなど特に限定されない。本発明のミックスを適用した食肉類は、食感が改善されており、加熱調理後、およびその後時間が経過しても、筋繊維の食感を維持しつつも、ソフトでジューシーな食感を有している。この食感改善効果を享受する点においては、本発明のミックスが適用される食肉類の形状は、ミンチ等の細片化したものよりも、肉の食感を感じることができる大きさであることが好ましい。したがって、本発明のミックスは、例えば、ソテーやステーキ等の焼き物、から揚げや天ぷら等の揚げ物、カレーやシチュー、煮しめ等の煮物、蒸し鶏等の蒸し物、ローストビーフ、焼き豚等の塊肉を用いた料理などの各種食品の調理過程で好適に使用することができる。一方でハンバーグなどのミンチ肉料理に対しては、本発明の効果はあまり高くない。好ましくは、本発明のミックスは、揚げ物の製造過程で衣づけ前の食肉類に使用され、揚げ調理された食肉類の食感を改善する。
In the present invention, the meat brought into contact with the mix of the present invention is preferably further cooked. The means for cooking is not particularly limited, such as baking, boiling, steaming and frying. The meat to which the mix of the present invention is applied has improved texture, and after cooking and maintaining the texture of muscle fibers even after time, it has a soft and juicy texture. Have. In the point of enjoying this texture improvement effect, the shape of the meat to which the mix of the present invention is applied is a size that allows the texture of the meat to be felt rather than the sliced pieces such as mince. It is preferable. Therefore, the mix of the present invention uses, for example, grilled dishes such as saute and steak, fried dishes such as fried and tempura, boiled dishes such as curry and stew and boiled meat, steamed dishes such as steamed chicken, and lump meat such as roast beef and grilled pork It can be suitably used in the cooking process of various foods such as cooking. On the other hand, the effect of the present invention is not so high for minced meat dishes such as hamburgers. Preferably, the mix of the present invention is used for meat before cooking in the manufacturing process of fried food, and improves the texture of the meat that has been fried.
以下、実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されない。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
（材料）
加工澱粉
エーテル化澱粉：ヒドロキシプロピル澱粉（松谷ゆり；松谷化学工業製）
エステル化澱粉：酢酸澱粉（日食ねりこみ澱粉Ｋ－１；日本食品化工製）
エーテル化リン酸架橋澱粉：ヒドロキシプロピル化リン酸架橋澱粉（ファリネックスＶＡ７０ＴＪ；松谷化学工業製）
α化澱粉：（NON-GMOコーンアルファーY；三和澱粉工業製）
酸化澱粉：（NDF-100；日本澱粉工業製）
リン酸架橋澱粉：（パインベークＣＣ；松谷化学工業製）
未加工澱粉：馬鈴薯でん粉
油脂：菜種油（日清オイリオグループ製、融点０℃以下）
蛋白質：大豆蛋白質（不二製油製プロフィット－１０００） (material)
Modified starch Etherified starch: Hydroxypropyl starch (Yuri Matsutani; made by Matsutani Chemical Industry)
Esterified starch: Acetic acid starch (eclipse nerikomi starch K-1; manufactured by Nippon Shokuhin Kako)
Etherified Phosphoric Acid Crosslinked Starch: Hydroxypropylated Phosphoric Acid Crosslinked Starch (Fallinex VA70TJ; made by Matsutani Chemical Industry)
Pregelatinized starch: (NON-GMO corn alpha Y; manufactured by Sanwa Starch Industry)
Oxidized starch: (NDF-100; manufactured by Nippon Starch Industry)
Phosphoric acid crosslinked starch: (Pine Bake CC; made by Matsutani Chemical Industry)
Raw starch: potato starch oil: rapeseed oil (Nisshin Oilio Group, melting point 0 ° C or less)
Protein: Soy protein (Fuji Oil Profit-1000)
加工澱粉
エーテル化澱粉：ヒドロキシプロピル澱粉（松谷ゆり；松谷化学工業製）
エステル化澱粉：酢酸澱粉（日食ねりこみ澱粉Ｋ－１；日本食品化工製）
エーテル化リン酸架橋澱粉：ヒドロキシプロピル化リン酸架橋澱粉（ファリネックスＶＡ７０ＴＪ；松谷化学工業製）
α化澱粉：（NON-GMOコーンアルファーY；三和澱粉工業製）
酸化澱粉：（NDF-100；日本澱粉工業製）
リン酸架橋澱粉：（パインベークＣＣ；松谷化学工業製）
未加工澱粉：馬鈴薯でん粉
油脂：菜種油（日清オイリオグループ製、融点０℃以下）
蛋白質：大豆蛋白質（不二製油製プロフィット－１０００） (material)
Modified starch Etherified starch: Hydroxypropyl starch (Yuri Matsutani; made by Matsutani Chemical Industry)
Esterified starch: Acetic acid starch (eclipse nerikomi starch K-1; manufactured by Nippon Shokuhin Kako)
Etherified Phosphoric Acid Crosslinked Starch: Hydroxypropylated Phosphoric Acid Crosslinked Starch (Fallinex VA70TJ; made by Matsutani Chemical Industry)
Pregelatinized starch: (NON-GMO corn alpha Y; manufactured by Sanwa Starch Industry)
Oxidized starch: (NDF-100; manufactured by Nippon Starch Industry)
Phosphoric acid crosslinked starch: (Pine Bake CC; made by Matsutani Chemical Industry)
Raw starch: potato starch oil: rapeseed oil (Nisshin Oilio Group, melting point 0 ° C or less)
Protein: Soy protein (Fuji Oil Profit-1000)
（製造例１～７）
表１に示す配合で加工澱粉および炭酸水素ナトリウムを混合して、製造例１～７のミックス粉を製造した。 (Production Examples 1 to 7)
Mixed starches of Production Examples 1 to 7 were produced by mixing processed starch and sodium bicarbonate in the formulation shown in Table 1.
表１に示す配合で加工澱粉および炭酸水素ナトリウムを混合して、製造例１～７のミックス粉を製造した。 (Production Examples 1 to 7)
Mixed starches of Production Examples 1 to 7 were produced by mixing processed starch and sodium bicarbonate in the formulation shown in Table 1.
（比較例１～２）
製造例１～２と同様の手順で、ただし炭酸水素ナトリウムに代えて炭酸ナトリウムを用いて、比較例１～２のミックス粉を製造した。 (Comparative Examples 1 and 2)
The mixed powders of Comparative Examples 1 and 2 were produced in the same procedure as in Production Examples 1 and 2, except that sodium carbonate was used instead of sodium bicarbonate.
製造例１～２と同様の手順で、ただし炭酸水素ナトリウムに代えて炭酸ナトリウムを用いて、比較例１～２のミックス粉を製造した。 (Comparative Examples 1 and 2)
The mixed powders of Comparative Examples 1 and 2 were produced in the same procedure as in Production Examples 1 and 2, except that sodium carbonate was used instead of sodium bicarbonate.
（比較例３～６）
製造例１と同様の手順で、ただし加工澱粉としてα化澱粉、酸化澱粉もしくはリン酸架橋澱粉を用いるか、または未加工澱粉を用いて、比較例３～６のミックス粉を製造した。 (Comparative Examples 3 to 6)
The mixed powders of Comparative Examples 3 to 6 were produced in the same procedure as in Production Example 1, except that pre-gelatinized starch, oxidized starch or phosphoric acid cross-linked starch was used as processed starch, or raw starch was used.
製造例１と同様の手順で、ただし加工澱粉としてα化澱粉、酸化澱粉もしくはリン酸架橋澱粉を用いるか、または未加工澱粉を用いて、比較例３～６のミックス粉を製造した。 (Comparative Examples 3 to 6)
The mixed powders of Comparative Examples 3 to 6 were produced in the same procedure as in Production Example 1, except that pre-gelatinized starch, oxidized starch or phosphoric acid cross-linked starch was used as processed starch, or raw starch was used.
（試験例１）
製造例１～７および比較例１～６の各ミックス１０質量部に対し、水２０質量部を加えてよく撹拌し、マリネ液を調製した。鶏もも肉を１個２０ｇとなるよう切り分け、この肉２０ｇあたりマリネ液６ｇ（ミックスとして２ｇ）を付着させ、３０分間静置した。マリネ液が付着した鶏もも肉の表面に薄力粉をまんべんなく振掛け、５分間静置して馴染ませた後、１７０℃に熱したサラダ油で４分間油ちょうして、鶏から揚げを製造した。また、参考例１として、マリネ液の付着処理を行わず、鶏もも肉に薄力粉を振掛けて、以下、同様にして鶏から揚げを製造した。揚げたての鶏から揚げ、および室温（約２５℃）に１時間放置した鶏から揚げの品質を、それぞれ１０名のパネラーにより下記評価基準で評価し、平均点を求めた。
（評価基準）
（衣の食感）
５：サクサクとして、極めて良好
４：サクサク感があり、良好
３：サクサク感がやや劣る
２：しんなりして、やや不良
１：ネチャつきがあり、不良
（肉の食感）
５：非常にソフトでジューシーであり、極めて良好
４：ソフトでジューシーであり、良好
３：ソフトであるがややジューシーさに欠ける
２：ややパサつきや表面のネトつきがあり、やや不良
１：パサつきや表面のネトつきがあり、不良 (Test Example 1)
20 parts by mass of water was added to 10 parts by mass of each mix of Production Examples 1 to 7 and Comparative Examples 1 to 6 and stirred well to prepare a marinade solution. Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes. The chicken thigh with the marinade liquid was sprinkled evenly on the surface of the meat and allowed to stand for 5 minutes to allow it to acclimatize. In addition, as Reference Example 1, fried chicken was produced in the same manner as described above, except that the marinade liquid was not applied and the chicken thigh was sprinkled with the flour. The quality of fried chicken and freshly fried chicken left at room temperature (about 25 ° C.) for 1 hour was evaluated by 10 panelists according to the following evaluation criteria, and the average score was determined.
(Evaluation criteria)
(Food texture)
5: Extremely good as crispy 4: Good crispy, good 3: Slightly inferior crispy 2: Slightly inferior 1: Slightly poor 1: With stickyness, poor (meat texture of meat)
5: Very soft and juicy, very good 4: Soft and juicy, good 3: Soft but slightly juicy 2: Slightly crusty and slightly sticky on the surface; There is stickiness and surface netting, and it is bad
製造例１～７および比較例１～６の各ミックス１０質量部に対し、水２０質量部を加えてよく撹拌し、マリネ液を調製した。鶏もも肉を１個２０ｇとなるよう切り分け、この肉２０ｇあたりマリネ液６ｇ（ミックスとして２ｇ）を付着させ、３０分間静置した。マリネ液が付着した鶏もも肉の表面に薄力粉をまんべんなく振掛け、５分間静置して馴染ませた後、１７０℃に熱したサラダ油で４分間油ちょうして、鶏から揚げを製造した。また、参考例１として、マリネ液の付着処理を行わず、鶏もも肉に薄力粉を振掛けて、以下、同様にして鶏から揚げを製造した。揚げたての鶏から揚げ、および室温（約２５℃）に１時間放置した鶏から揚げの品質を、それぞれ１０名のパネラーにより下記評価基準で評価し、平均点を求めた。
（評価基準）
（衣の食感）
５：サクサクとして、極めて良好
４：サクサク感があり、良好
３：サクサク感がやや劣る
２：しんなりして、やや不良
１：ネチャつきがあり、不良
（肉の食感）
５：非常にソフトでジューシーであり、極めて良好
４：ソフトでジューシーであり、良好
３：ソフトであるがややジューシーさに欠ける
２：ややパサつきや表面のネトつきがあり、やや不良
１：パサつきや表面のネトつきがあり、不良 (Test Example 1)
20 parts by mass of water was added to 10 parts by mass of each mix of Production Examples 1 to 7 and Comparative Examples 1 to 6 and stirred well to prepare a marinade solution. Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes. The chicken thigh with the marinade liquid was sprinkled evenly on the surface of the meat and allowed to stand for 5 minutes to allow it to acclimatize. In addition, as Reference Example 1, fried chicken was produced in the same manner as described above, except that the marinade liquid was not applied and the chicken thigh was sprinkled with the flour. The quality of fried chicken and freshly fried chicken left at room temperature (about 25 ° C.) for 1 hour was evaluated by 10 panelists according to the following evaluation criteria, and the average score was determined.
(Evaluation criteria)
(Food texture)
5: Extremely good as crispy 4: Good crispy, good 3: Slightly inferior crispy 2: Slightly inferior 1: Slightly poor 1: With stickyness, poor (meat texture of meat)
5: Very soft and juicy, very good 4: Soft and juicy, good 3: Soft but slightly juicy 2: Slightly crusty and slightly sticky on the surface; There is stickiness and surface netting, and it is bad
結果を表１～２に示す。エーテル化澱粉またはエステル化澱粉と炭酸水素ナトリウムを含有するミックスを付着させたから揚げは肉および衣の食感が向上したが、他の加工澱粉や未加工澱粉、または炭酸ナトリウムを含有するミックスを付着させたから揚げでは、充分な食感は得られなかった。
The results are shown in Tables 1-2. Fried fried food has improved texture of meat and garments because of a mixture containing etherified starch or esterified starch and sodium bicarbonate, but other processed or unprocessed starch or mix containing sodium carbonate As a result, it was not possible to obtain a sufficient texture when fried.
試験例２
表３に示す加工澱粉の含有量の異なるミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表３に示す。 Test example 2
Using mixes having different processed starch contents shown in Table 3, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 3.
表３に示す加工澱粉の含有量の異なるミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表３に示す。 Test example 2
Using mixes having different processed starch contents shown in Table 3, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 3.
試験例３
表４に示す炭酸水素ナトリウムの含有量の異なるミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表４に示す。 Test example 3
Using mixes with different sodium bicarbonate contents shown in Table 4, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 4.
表４に示す炭酸水素ナトリウムの含有量の異なるミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表４に示す。 Test example 3
Using mixes with different sodium bicarbonate contents shown in Table 4, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Table 4.
試験例４
表５～６に示す組成のミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表５～６に示す。油脂や蛋白質の添加により、ミックスの食感改善効果がより向上した。 Test example 4
Using the mixes of the compositions shown in Tables 5 to 6, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Tables 5-6. The addition of fats and oils improved the texture of the mix.
表５～６に示す組成のミックスを用いて、試験例１と同様の手順で鶏から揚げを製造し、食感を評価した。結果を表５～６に示す。油脂や蛋白質の添加により、ミックスの食感改善効果がより向上した。 Test example 4
Using the mixes of the compositions shown in Tables 5 to 6, fried chicken was produced in the same procedure as in Test Example 1, and the texture was evaluated. The results are shown in Tables 5-6. The addition of fats and oils improved the texture of the mix.
試験例５
表７～８に示す組成のミックスを用いて、各ミックス１０質量部に対し、水２０質量部を加えてよく撹拌し、マリネ液を調製した。鶏もも肉を１個２０ｇとなるよう切り分け、この肉２０ｇあたりマリネ液６ｇ（ミックスとして２ｇ）を付着させ、３０分間静置した。マリネ液が付着した鶏もも肉を２００℃に熱したオーブンで６分間焼き、グリルチキンを製造した。また、参考例２として、マリネ液の付着処理を行わず、鶏もも肉をオーブンで焼き、以下、同様にしてグリルチキンを製造した。焼きたて、および室温（約２５℃）に１時間放置したグリルチキンの肉の食感を、試験例１と同様の評価基準で評価した。結果を表７～８に示す。 Test Example 5
Using mixes having the compositions shown in Tables 7 to 8, 20 parts by mass of water was added to 10 parts by mass of each mix and stirred well to prepare a marinade solution. Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes. Grilled chicken was prepared by baking chicken thighs with marinade liquid for 6 minutes in an oven heated to 200 ° C. In addition, as Reference Example 2, chicken meat was baked in an oven without applying the marinade solution, and grilled chicken was manufactured in the same manner. The texture of the grilled chicken meat that was baked and left at room temperature (about 25 ° C.) for 1 hour was evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Tables 7-8.
表７～８に示す組成のミックスを用いて、各ミックス１０質量部に対し、水２０質量部を加えてよく撹拌し、マリネ液を調製した。鶏もも肉を１個２０ｇとなるよう切り分け、この肉２０ｇあたりマリネ液６ｇ（ミックスとして２ｇ）を付着させ、３０分間静置した。マリネ液が付着した鶏もも肉を２００℃に熱したオーブンで６分間焼き、グリルチキンを製造した。また、参考例２として、マリネ液の付着処理を行わず、鶏もも肉をオーブンで焼き、以下、同様にしてグリルチキンを製造した。焼きたて、および室温（約２５℃）に１時間放置したグリルチキンの肉の食感を、試験例１と同様の評価基準で評価した。結果を表７～８に示す。 Test Example 5
Using mixes having the compositions shown in Tables 7 to 8, 20 parts by mass of water was added to 10 parts by mass of each mix and stirred well to prepare a marinade solution. Each chicken thigh was cut into 20 g, and 6 g of marinade (2 g as a mix) was attached to 20 g of the meat, and allowed to stand for 30 minutes. Grilled chicken was prepared by baking chicken thighs with marinade liquid for 6 minutes in an oven heated to 200 ° C. In addition, as Reference Example 2, chicken meat was baked in an oven without applying the marinade solution, and grilled chicken was manufactured in the same manner. The texture of the grilled chicken meat that was baked and left at room temperature (about 25 ° C.) for 1 hour was evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Tables 7-8.
Claims (23)
- エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有する食肉類加工用ミックス。 A meat processing mix comprising at least one processed starch selected from the group consisting of etherified starch and esterified starch, and sodium bicarbonate.
- 前記加工澱粉を４０～９５質量％含む、請求項１記載のミックス。 The mix according to claim 1, comprising 40 to 95% by mass of the processed starch.
- 前記炭酸水素ナトリウムを５～１８質量％含む、請求項１又は２記載のミックス。 The mix according to claim 1 or 2, comprising 5 to 18% by mass of the sodium hydrogen carbonate.
- 前記加工澱粉がヒドロキシプロピル澱粉、酢酸澱粉およびオクテニルコハク酸澱粉からなる群より選択される１種以上である、請求項１～３のいずれか１項記載のミックス。 The mix according to any one of claims 1 to 3, wherein the processed starch is at least one selected from the group consisting of hydroxypropyl starch, starch acetate and octenyl succinate starch.
- さらに油脂を含有する、請求項１～４のいずれか１項記載のミックス。 The mix according to any one of claims 1 to 4, further comprising fats and oils.
- さらに蛋白質を含有する、請求項１～５のいずれか１項記載のミックス。 The mix according to any one of claims 1 to 5, further comprising a protein.
- 前記エーテル化澱粉またはエステル化澱粉が架橋処理されている、請求項１～６のいずれか１項記載のミックス。 The mix according to any one of claims 1 to 6, wherein the etherified starch or the esterified starch is crosslinked.
- 前記架橋処理された澱粉がヒドロキシプロピルリン酸架橋澱粉である、請求項７記載のミックス。 The mix according to claim 7, wherein the cross-linked starch is hydroxypropyl phosphate cross-linked starch.
- 食肉類の食感を改善するために使用される、請求項１～８のいずれか１項記載のミックス。 The mix according to any one of claims 1 to 8, which is used for improving the texture of meat.
- 請求項１～９のいずれか１項記載の食肉類加工用ミックスを含有する、食肉類加工用液体組成物。 A liquid composition for processing meat, comprising the meat processing mix according to any one of claims 1 to 9.
- エーテル化澱粉およびエステル化澱粉からなる群より選択される１種以上の加工澱粉と、炭酸水素ナトリウムとを含有するミックスの、食肉類加工用ミックスの製造のための使用。 Use of a mix containing one or more kinds of processed starch selected from the group consisting of etherified starch and esterified starch and sodium bicarbonate for the production of a meat processing mix.
- 前記ミックスが前記加工澱粉を４０～９５質量％含む、請求項１１記載の使用。 The use according to claim 11, wherein the mix comprises 40 to 95% by mass of the processed starch.
- 前記ミックスが前記炭酸水素ナトリウムを５～１８質量％含む、請求項１１又は１２記載の使用。 The use according to claim 11 or 12, wherein the mix contains 5 to 18% by mass of the sodium hydrogen carbonate.
- 前記加工澱粉がヒドロキシプロピル澱粉、酢酸澱粉およびオクテニルコハク酸澱粉からなる群より選択される１種以上である、請求項１１～１３のいずれか１項記載の使用。 The use according to any one of claims 11 to 13, wherein the processed starch is at least one selected from the group consisting of hydroxypropyl starch, acetate starch and octenyl succinate starch.
- 前記ミックスがさらに油脂を含有する、請求項１１～１４のいずれか１項記載の使用。 The use according to any one of claims 11 to 14, wherein the mix further contains fats and oils.
- 前記ミックスがさらに蛋白質を含有する、請求項１１～１５のいずれか１項記載の使用。 The use according to any one of claims 11 to 15, wherein the mix further contains a protein.
- 前記エーテル化澱粉またはエステル化澱粉が架橋処理されている、請求項１１～１６のいずれか１項記載の使用。 The use according to any one of claims 11 to 16, wherein the etherified starch or the esterified starch is crosslinked.
- 前記架橋処理された澱粉がヒドロキシプロピルリン酸架橋澱粉である、請求項１７記載の使用。 The use according to claim 17, wherein the cross-linked starch is hydroxypropyl phosphate cross-linked starch.
- 前記食肉類加工用ミックスが食肉類の食感を改善するために使用される、請求項１１～１８のいずれか１項記載の使用。 The use according to any one of claims 11 to 18, wherein the meat processing mix is used to improve the texture of meat.
- 前記食肉類加工用ミックスの、食肉類加工用液体組成物の製造のための使用。 Use of the above meat processing mix for the production of a liquid composition for meat processing.
- 請求項１～９のいずれか１項記載の食肉類加工用ミックスと食肉類とを接触させることを含む、食肉類加工方法。 A method for processing meat, comprising contacting the meat processing mix according to any one of claims 1 to 9 with the meat.
- 前記ミックスと食肉類との接触が、該ミックスを含有する液体に該食肉類を浸漬させることを含む、請求項２１記載の方法。 The method according to claim 21, wherein the contact between the mix and meat comprises immersing the meat in a liquid containing the mix.
- 前記ミックスと接触させた食肉類を加熱調理することをさらに含む、請求項２１又は２２記載の方法。
23. The method of claim 21 or 22, further comprising cooking the meat brought into contact with the mix.
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| CN110004195A (en) * | 2019-04-04 | 2019-07-12 | 北京工商大学 | A kind of method that enzymatic assisted extrusion prepares starch octenyl succinate anhydride |
| WO2020130019A1 (en) * | 2018-12-18 | 2020-06-25 | 日清フーズ株式会社 | Meat improving agent |
| CN114727632A (en) * | 2019-09-27 | 2022-07-08 | J-制油株式会社 | Method for producing processed meat product |
| JP7389043B2 (en) | 2018-09-28 | 2023-11-29 | 株式会社Ｊ－オイルミルズ | Meat composition, method for producing processed meat food, and method for improving texture of processed meat food |
| JP7437311B2 (en) | 2018-09-28 | 2024-02-22 | 株式会社Ｊ－オイルミルズ | Meat processing liquid |
| WO2024048176A1 (en) * | 2022-08-31 | 2024-03-07 | 株式会社Ｊ－オイルミルズ | Food texture improving agent |
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| CN111557426A (en) * | 2020-04-17 | 2020-08-21 | 珠海市富琳特食品有限公司 | Pickling material and application thereof |
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| JPWO2018174229A1 (en) | 2020-01-23 |
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