WO2018193871A1 - Taste improving agent for meat and method for manufacturing processed meat product - Google Patents

Abstract

A method for manufacturing a taste improving agent for meat, said method comprising steps for preparing component (A) which is a fat or oil composition and steps for preparing component (B) which is a starch composition, wherein: the steps for preparing component (A) involve a step for heating a lecithin-containing fat or oil at a temperature of 70-160°C inclusive to give a heated lecithin-containing fat or oil, and a step for preparing component (A) comprising the heated lecithin-containing fat or oil; component (B) has a degree of swelling in cold water at 25°C of 7-20 inclusive; and the steps for preparing component (B) involve a step for lowering the molecular weight of a starch, said starch having an amylose content of 5 mass% or more, to give a low-molecular weight starch having a peak molecular weight of 3×103-5×104 inclusive, and a step for gelatinizing a starting material of component (B), said starting material containing 3-45 mass% inclusive of the low-molecular weight starch and having a total content of the low-molecular weight starch and starch other than the low-molecular weight starch of 75 mass% or more.

Description

Taste improving agent for meat and method for producing processed meat food

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

There exists a thing of patent document 1 as a technique which is going to improve the flavor of processed meat food.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2011-62117) describes an improvement in the flavor of a food containing a specific amount of smoke-treated food powder that has been smoked by contacting the food powder with the smoke while stirring the food powder. A method is described, and by this method, it is said that a faint odor can be imparted to various foods, and the odor and taste of foods can be masked to improve the flavor.

JP 2011-62117 A

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

According to the present invention,
Preparing a component (A) that is an oil and fat composition;
Preparing a component (B) that is a starch composition;
A method for producing a meat taste improving agent comprising:
Preparing the component (A),
A step of heat-treating the lecithin-containing fat / oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to obtain a heat-treated lecithin-containing fat / oil,
Preparing the component (A) containing the heat-treated lecithin-containing fat and oil;
Including
The degree of cold water swelling at 25 ° C. of the component (B) is 7 or more and 20 or less,
Preparing the component (B),
A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more 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 low molecular weight starch is contained in the raw material of the component (B) in an amount of 3% by mass to 45% by mass, and the 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 alpha-treating the raw material;
The manufacturing method of the taste improving agent for meat containing this is provided.
Moreover, according to this invention, the taste improving agent for meat manufactured by the manufacturing method of the taste improving agent for meat in the said invention is provided.

Moreover, according to the present invention,
A step of obtaining a meat taste improving agent by the method for producing a meat taste improving agent in the present invention,
Mixing the taste improver for meat and meat to obtain a mixture;
Cooking the mixture to obtain a processed meat food;
A method for producing a processed meat food product is provided.
Moreover, according to this invention, the meat processed food manufactured by the manufacturing method of the meat processed food in the said this invention is provided.

It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
For example, the present invention includes a method for improving the taste of processed meat foods, which includes the step of applying to a meat a meat taste improving agent produced by the method for producing a meat taste improving agent of the present invention. The

Moreover, according to this invention, it is a manufacturing method of the component (A) which is an oil-fat composition used for the said meat taste improving agent in this invention,
A step of heat-treating the lecithin-containing fat / oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to obtain a heat-treated lecithin-containing fat / oil,
Preparing the component (A) containing the heat-treated lecithin-containing fat and oil;
The manufacturing method of a component (A) containing is provided.
Moreover, according to this invention, it is a manufacturing method of the component (B) which is the starch composition which is used for the taste improving agent for meat in the said invention, and whose cold water swelling degree in 25 degreeC is 7-20. ,
A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more 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 low molecular weight starch is contained in the raw material of the component (B) in an amount of 3% by mass to 45% by mass, and the 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 alpha-treating the raw material;
The manufacturing method of a component (B) containing this is provided.

Moreover, according to the present invention, the method includes the step of applying a meat taste improving agent to meat, the method for improving the meat taste of processed meat foods,
The meat taste improving agent is,
Component (A) of the oil and fat composition produced by the method for producing 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 meat taste of processed meat foods is provided.

As described above, according to the present invention, the taste of meat can be enhanced. The taste of meat here is, for example, the original preferred taste of meat.

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

In this embodiment, the manufacturing method of the taste improving agent for meat includes the process of preparing the component (A) which is an oil-and-fat composition, and the process of preparing the component (B) which is a starch composition.
Here, the step of preparing the component (A) includes a step of obtaining a heat-treated lecithin-containing fat by heat-treating the lecithin-containing fat at a temperature of 70 ° C. to 160 ° C., and a component (A containing the heat-treated lecithin-containing fat (A). A step of preparing).
Moreover, the cold water swelling degree in 25 degreeC of a component (B) is 7-20. And the step of preparing the component (B) is a step of obtaining a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less by subjecting the starch having an amylose content of 5 mass% or more to low molecular weight, The raw material of component (B) contains 3% to 45% by weight of low molecular weight starch, and the total of the starches other than low molecular weight starch and low molecular weight starch is 75% by weight or more, and the raw material is pregelatinized. And a step of performing.
Moreover, it is preferable that the manufacturing method of the meat taste improving agent further includes the process of mixing a component (A) and a component (B) from a viewpoint of improving the manufacturing stability of the meat taste improving agent.

(Taste improving agent for meat)
In the present embodiment, the meat taste improving agent includes the following components (A) and (B).
(A) Oil composition (B) Starch composition Hereinafter, each component is demonstrated concretely.

(Ingredient (A))
A component (A) is an oil and fat composition, Comprising: The heat processing lecithin containing fats and oils which heat-processed the lecithin containing fats and oils at the temperature of 70 to 160 degreeC are included.

First, the lecithin-containing fat that is a raw material of the heat-treated lecithin-containing fat is described.
The lecithin in the lecithin-containing fat is a general term for lecithin conventionally used in the field of food or food additives. Specifically, lecithin is a raw material such as by-products (for example, hydrates generated in the degumming process) and egg yolk during refinement of vegetable oil made from soybeans, rapeseed, corn, sunflower, palm, peanuts, rice bran, etc. It is a lecithin composed of a mixture mainly composed of phospholipids, such as pasty lecithin prepared from the above, fractionated lecithin obtained by fractionating this crude material with a solvent, and enzymatically degraded lecithin obtained by enzymatic treatment of this crude material. . From the viewpoint of stably obtaining a meat taste enhancing effect, the lecithin is preferably one or two selected from pasty lecithin and fractionated lecithin, and more preferably pasty lecithin.

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

Moreover, the acid value of lecithin is preferably 10 or more from the viewpoint of stably obtaining a meat taste enhancing effect. Further, from the viewpoint of suppressing smoke generation 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 here is measured in accordance with the Japan Oil Chemists' Society established standard oil and fat 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 more preferably 100% by mass with respect to the whole lecithin from the viewpoint of stably obtaining a meat taste enhancing effect. % Or less is preferable, 80% by mass or less is more preferable, and 70% by mass or less is more preferable.
The acetone insoluble matter content in lecithin can be measured by a food additive official method analytical test method. Specifically, the acetone insoluble matter content in lecithin is an acetone insoluble matter equivalent value determined by the following measurement.
Weigh accurately about 2 g of lecithin (P), put it in a 50 mL graduated stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve, add 15 mL of acetone and stir well, and then 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, then centrifuged at about 3000 rpm for 10 minutes, and the upper layer solution is taken into a flask. Further, add acetone at 0 to 5 ° C. to the precipitate in the stoppered centrifuge tube to make 50 mL, stir well while cooling in ice water, and then centrifuge in the same manner. The upper layer liquid is combined with the previous flask, distilled on a water bath, the residue is dried at 105 ° C. for 1 hour, and its mass (Q) is accurately measured.
By this measurement, the acetone insoluble matter content in lecithin is calculated by the following mathematical formula.
Acetone insoluble matter content (mass%) = (1-Q / P) × 100

The fat and oil of the lecithin-containing fat and oil is not limited and may be any oil that can be used as an edible oil. From the viewpoint of stably obtaining the meat taste enhancing effect, the lecithin-containing fat is preferably one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, palm oil and its fractionated oil, and cottonseed oil. It is 2 or more types, and any 1 type or 2 or more types selected from the group which consists of soybean oil, rapeseed oil, corn oil, and palm oil, and its fractionation oil is more preferable, from the group which consists of soybean oil, rapeseed oil, and palm olein Any one or more selected are more preferred, and soybean oil is even more preferred.

The lecithin-containing fats and oils may be fats and oils obtained by adding lecithin to edible oil, or may be fats and oils purified so that lecithin remains. From the viewpoint of easy adjustment of the lecithin content, it is preferable that lecithin is added to edible oil.
The content of lecithin in the lecithin-containing oil / fat is preferably 0.01% by mass or more, more preferably 0.05% or more, based on the whole lecithin-containing oil / fat, from the viewpoint of stably obtaining a meat taste enhancing effect. It is at least 0.5% by mass, more preferably at least 0.5% by mass. Moreover, from a viewpoint of suppressing the flavor specific to lecithin, the content of lecithin in the lecithin-containing fat is preferably 20% by mass or less, more preferably 12% by mass or less, and still more preferably 10% by mass or less.

Next, the manufacturing method of a component (A) is demonstrated.
The production method of the component (A) includes, for example, a step of obtaining a heat-treated lecithin-containing fat by heating the lecithin-containing fat at a temperature of 70 ° C. or higher and 160 ° C. or lower, and a component (A) containing the heat-treated lecithin-containing fat. And a step of preparing.

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

The time for the heat treatment of the lecithin-containing fat is preferably 0.5 hours or more, more preferably 2.5 hours or more, and further preferably 3 hours, from the viewpoint of stably obtaining the meat taste enhancing effect. That's it. In addition, from the viewpoint of suppressing the development of deterioration odor of fats and oils, the heat treatment time for 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.

Moreover, it is preferable to perform the heat processing of a lecithin containing fat based on the light absorbency of 400 nm of a lecithin containing fat. The absorbance at 400 nm of the lecithin-containing fat / oil is measured with an ordinary spectrophotometer, or a diluted oil / fat is prepared by adding a liquid oil having an absorbance of 0 to 400 nm to the lecithin-containing fat / oil. It is a value obtained by multiplying the measured value by the dilution factor.
A 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 from the viewpoint of stably obtaining the meat taste enhancing effect. It is preferable to be 1 or more, more preferably 0.5 or more, still more preferably 1 or more, and even more preferably 2 or more. Further, from the viewpoint of suppressing the deterioration odor of fats and oils, the above (absorbance after heat treatment−absorbance before heat treatment) is preferably 25 or less, more preferably 20 or less, and even more preferably 15 or less. 12 or less is even more preferable.

Further, the heating method of the lecithin-containing fat / oil is not limited, and a method usually used for heating the fat / oil may be used. For example, it can be heated by a direct fire, an electric heater, an IH heater, an oil bath, steam, a thermostatic bath, or the like. It is not essential to stir the lecithin-containing fat during heating, but it is preferable to stir because it can be heated uniformly. For the purpose of defoaming, silicone may be added to the lecithin-containing fat during heating.

The heat-treated lecithin-containing fat is obtained by the above procedure. And the component (A) containing the heat-processed lecithin containing fats and oils obtained is prepared.
The component (A) may be a composition comprising a heat-treated lecithin-containing fat or oil, or may be a composition further containing components other than the heat-treated lecithin-containing fat.

For example, component (A) may contain what is used as edible oil in addition to heat-treated lecithin-containing fats and 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, coconut oil; and beef tallow Animal fats such as pork fat; and processed fats and oils that have been subjected to fractionation, hydrogenation, transesterification, etc., or a mixture of two or more thereof.

The fat content 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 with respect to the entire component (A). is there. Although there is no restriction | limiting in the upper limit of fat and oil content, the sum total of a lecithin and fats and oils is 100 mass% or less with respect to the whole component (A). Component (A) contains fats and oils obtained by heat-treating lecithin-containing fats and oils, but the content of heat-treated lecithin-containing fats and oils obtained by heat-treating lecithin-containing fats and oils is not limited, and component (A) as a whole 100 mass% may be sufficient with respect to. The water content in the component (A) is preferably 1% or less with respect to the entire component (A).
In addition, the component (A) has a lecithin before heat treatment of 0.01% by mass or more and 20% by mass or less with respect to the whole component (A) from the viewpoint of stably obtaining a meat taste enhancing effect. It is preferable to contain a heat-treated lecithin-containing oil and fat, more preferably 0.05% by mass to 12% by mass, further preferably 0.05% by mass to 8% by mass, and more preferably 0.05% by mass to 5% by mass. The following is even more preferred.

Moreover, it is preferable that a component (A) contains emulsifiers, such as polyglycerol condensed ricinoleic acid ester and sucrose fatty acid ester, from a viewpoint of sedimentation prevention of a lecithin.
From the viewpoint of preventing sedimentation of lecithin, the content of the emulsifier in component (A) is, for example, 0.01% by mass or more, preferably 0.03% by mass or more, more preferably, based on the whole component (A). Is 0.05 mass% or more. Further, from the viewpoint of stably obtaining the meat taste enhancing effect, the content of the emulsifier in the component (A) is, for example, 5% by mass or less, preferably 3% by mass with respect to the entire component (A). Hereinafter, it is more preferably 2% by mass or less.

The blending amount of the component (A) in the meat taste improving agent is preferably 5% by mass or more based on the whole meat taste improving agent from the viewpoint of stably obtaining the meat taste enhancing effect. More preferably, it is 7 mass% or more, More preferably, it is 8 mass% or more. From the above viewpoint, the amount of the component (A) in the meat taste improving agent is preferably 85% by mass or less, more preferably 80% by mass or less, based on the whole meat taste improving agent. More preferably, it is 75 mass% or less.
Further, when the meat taste improving agent contains moisture, the content of the component (A) is preferably 8% by mass or more with respect to the whole components other than water in the meat taste improving agent, Preferably it is 85 mass% or less. Further, when the meat taste improving agent contains moisture, the content of the component (A) may be, for example, 15% by mass or more with respect to the whole components other than water in the meat taste improving agent, For example, it may be 90% by mass or less.
In addition, from the viewpoint of stably obtaining the effect of enhancing the taste of meat, the amount of lecithin before the heat treatment in the meat taste improving agent is preferably 0.01% by mass or more with respect to the whole meat taste improving agent. The component (A) is added to the meat taste improver so that the content is more preferably 0.05% by mass or more, and still more preferably 0.1% by mass or more. Further, from the above viewpoint, the amount of lecithin before heat treatment in the meat taste improving agent is preferably 10% by mass or less, more preferably 5%, based on the whole meat taste improving agent, as lecithin before heat treatment. A component (A) is mix | blended so that it may become mass% or less, More preferably, it is 3 mass% or less.

(Ingredient (B))
A component (B) is a starch composition, Comprising: The cold water swelling degree in 25 degreeC of a component (B) is 7-20.

Component (B) contains starch as an essential component.
Specifically, a component (B) contains 75 mass% or more of starch from a viewpoint of suppressing the stickiness or flavor deterioration at the time of mix | blending with processed meat food as a meat taste improving agent. From the above viewpoint, the starch content is preferably 80% by mass or more, and more preferably 85% by mass or more.
Moreover, there is no restriction | limiting in the upper limit of the starch content in a component (B), Although it is 100 mass% or less, For example, it is 99.5 mass% or less, 99 mass% or less according to the food texture etc. of the meat processed food mix | blended. , 95% by mass or less.

Moreover, a component (B) contains the low molecular weight starch which uses as a raw material the starch whose amylose content is 5 mass% or more as a said starch in a specific ratio. As such low molecular weight starch, one having a specific peak molecular weight is used. That is, the starch in the component (B) contains 3% by mass or more and 45% by mass or less of a low molecular weight starch made from starch having an amylose content of 5% by mass or more. 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, preferably 8 × 10 ³ or more, from the viewpoint of suppressing stickiness of processed meat foods. In addition, 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, 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. In addition, about the measuring method of the peak molecular weight of low molecular weight starch, it mentions later in the item of an Example.

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 preferably 13% by mass or more from the viewpoint of enhancing the effect of enhancing the taste of meat. More preferably.
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, more preferably from the viewpoint of suppressing stickiness of processed meat foods. 25% by 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, and it is 100 mass% or less.

High starch starch, 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 with a low molecular weight starch. One, two or more selected from the group consisting of processed starches processed mechanically, physically or enzymatically can be used. From the viewpoint of high water absorption, it is preferable to use one or more selected from high amylose corn starch, corn starch, and tapioca starch, resulting in high water absorption, non-stickiness, and damaging. From the viewpoint of improving the balance of hardness, it is preferable to use high amylose corn starch. A high amylose corn starch having an amylose content of 40% by mass or more is available.

In the component (B), the degree of cold water swelling satisfies a specific condition.
First, in the component (B), from the viewpoint of appropriately increasing the water absorption, the cold water swelling degree is 7 or more, preferably 7.5 or more, and more preferably 9 or more.
On the other hand, if the cold water swelling degree is too high, the texture of the processed meat food to which the meat taste improving agent containing the component (B) is applied may become too soft, so the cold water swelling degree is 20 or less. , Preferably 17 or less.
In addition, the measuring method of the cold water swelling degree of a component (B) is later mentioned by the term of an Example.

As for the particle size of the component (B), the content of the component (B) on the sieve having an aperture of 0.5 mm in JIS-Z8801-1 standard is preferable from the viewpoint of obtaining appropriate water absorption and binding properties. Is 50 mass% or less, More preferably, it is 40 mass% or less, More preferably, it is 30 mass% or less. Moreover, there is no restriction | limiting in the minimum of content of the component (B) on a sieve with an opening of 0.5 mm, and it is 0 mass% or more.

In addition, in consideration of the form and size of the meat taste improving agent to which component (B) is blended or the processed meat food to which this is applied, for example, a component having an opening of 0.01 mm in 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 affinity with meat.
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, more preferably 300 mPa · s or more.
The viscosity at this time is 350 g obtained by uniformly mixing a component (B) in which 35 g of dry matter weight conversion and 0.5 g of guar gum (Guapack PF-20 manufactured by DSP Gokyo Food & Chemical Co., Ltd.) were stirred with a metal feather. It is a viscosity measured value by a B-type viscometer in a uniform slurry liquid (14 ° C.) obtained by adding small amounts to water.

In addition, the water absorption rate of the component (B) is, for example, 500% or more, preferably 600% or more, more preferably from 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 rate of the component (B) is, for example, 1500% or less, preferably 1200% or less, more preferably 900% or less, with respect to the dry weight of the component (B).

Various starches can be used as the starch component other than the low molecular weight starch in the component (B). Specifically, starches that are commercially available according to their use, such as starch for food or feed, are not limited, and starches such as corn starch, potato starch, tapioca starch, and wheat starch; and these One or more kinds can be appropriately selected from processed starch obtained by processing starch chemically, physically or enzymatically. Preferably, the raw material of component (B) may contain one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and cross-linked starch thereof.

Moreover, components other than starch can also be mix | blended with a component (B).
Specific examples of components other than starch include sugars such as sugar (excluding polysaccharides); proteins such as gluten; flours such as soybean flour (eg, defatted soybean flour); polysaccharides such as pectin and other gums; Fats and oils; pigments; emulsifiers; and insoluble salts such as calcium carbonate and calcium sulfate.
Since the hardness of a component (B) can be adjusted by mix | blending an emulsifier, food texture can be changed according to the meat processed food with which the taste improving agent for meat is mix | 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.
Moreover, the food texture and hardness of the processed meat food by which the meat taste improving agent containing a component (B) is mix | blended can also be adjusted by including flour, such as defatted soybean flour.

Next, the manufacturing method of a component (B) is demonstrated. In this embodiment, the production method of component (B) is a step of obtaining a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less by subjecting starch having an amylose content of 5% by mass or more to low molecular weight treatment. And a component (B) containing 3% by mass or more and 45% by mass or less of low molecular weight starch in the raw material of component (B), and the total of the low molecular weight starch and starch other than the low molecular weight starch is 75% by mass or more. And a step of α-treating the raw material. Here, the total content of starch is a mass ratio with respect to the whole raw material.

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

A general method used for heat gelatinization of starch can be used in the step of pregelatinizing the raw material. Specifically, a heat gelatinization method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in this embodiment, the cold water swelling degree is a component that satisfies the specific condition described above. From the viewpoint of obtaining (B) more reliably, heat gelatinization with an extruder or drum dryer is suitable, and an extruder is most suitable.
According to the method using an extrusion granulator such as an extruder, at least the vicinity of the surface of the component (B) is gelatinized, and a composition having a moderately low density is obtained as the component (B). In addition, the component (B) which is high and excellent in the effect of suppressing water separation can be obtained more stably. In the case of the extruder treatment, the water content is usually adjusted to about 10 to 60 mass% by adding water to the raw material containing starch, and then, for example, barrel temperature 30 to 200 ° C., outlet temperature 80 to 180 ° C., screw rotation speed 100 to Heat expansion is performed under conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds. The degree of alpha when using the extruder is, for example, 20% or more, preferably 30% or more, from the viewpoint of suppressing the occurrence of lumps. On the other hand, from the viewpoint of suppression of stickiness, the degree of alpha when using an extruder is, for example, 100% or less, preferably 80% or less, and more preferably 70% or less.
Moreover, according to the alpha-ized process using a drum dryer, since the alpha-ized degree can fully be raised, the composition excellent in the water absorption rate as a component (B) can be obtained stably. In the case of drum dryer treatment, a slurry having a heavy baume degree of about 10 to 22 of a raw material containing starch is usually heated to an outlet temperature of about 90 to 140 ° C. through an onlator to obtain a paste liquid. Spread thinly on a drum dryer heated to about 100-200 ° C., heat dry, and scrape it off the drum dryer. The α degree when using a drum dryer is, for example, 20% or more, preferably 30% or more, from the viewpoint of suppressing the occurrence of lumps. On the other hand, from the viewpoint of suppressing stickiness, the degree of alpha when using a drum dryer is, for example, 100% or less, preferably 98% or less.

In the present embodiment, for example, a composition satisfying a specific degree of swelling with cold water as a component (B) can be obtained by subjecting the specific raw material to an alpha treatment.
Further, the composition obtained by the α-treatment may be pulverized and sieved as necessary, and the size may be appropriately adjusted to obtain the component (B). By doing so, an appropriate binding property can be obtained.

The blending amount of the component (B) in the meat taste improving agent is preferably 8% by mass or more based on the whole meat taste improving agent from the viewpoint of stably obtaining the meat taste enhancing effect. More preferably, it is 9 mass% or more, More preferably, it is 10 mass% or more. From the above viewpoint, the amount of the component (B) in the meat taste improving agent is preferably 90% by mass or less, more preferably 85% by mass or less, based on the whole meat taste improving agent. More preferably, it is 80 mass% or less.
Moreover, when the meat taste improving agent contains moisture, the content of the component (B) is preferably 10% by mass or more based on the whole components other than water in the meat taste improving agent, Preferably it is 85 mass% or less. Further, when the meat taste improving agent contains moisture, the content of the component (B) may be, for example, 15% by mass or more with respect to the entire components other than water in the meat taste improving agent, For example, it may be 92 mass% or less.

In addition, the mass ratio of the component (B) to the component (A) in the meat taste improving agent ((B) / (A)) is preferably from the viewpoint of stably obtaining the meat taste enhancing effect. It is 0.1 or more, More preferably, it is 0.2 or more, More preferably, it is 0.3 or more. Moreover, from the viewpoint of maintaining the binding property of meat, ((B) / (A)) is preferably 6 or less, more preferably 5 or less, and further preferably 4 or less. Further, 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 even more preferably 0.8 or less. is there.

Moreover, about the compounding ratio ((B) / (L)) of the component (B) with respect to the lecithin (L) conversion before heat processing in the meat taste improving agent, the enhancement effect of the taste of meat is obtained stably. From the viewpoint, it is preferably 4 or more, more preferably 10 or more, more preferably 15 or more. Moreover, from the viewpoint of maintaining the binding property of meat, ((B) / (L)) is preferably 1000 or less, more preferably 700 or less, and more preferably 500 or less.

In this embodiment, the meat taste improving agent is obtained by a production method including a step of preparing the component (A) and a step of preparing the component (B).
Moreover, in this embodiment, the manufacturing method of the taste improving agent for meat may further include the process of mixing a component (A) and (B).

Since the meat taste improving agent obtained in this embodiment contains components (A) and (B), it can be effectively used as a meat taste improving agent. More specifically, by applying the meat taste improving agent to meat, it is possible to enhance the original desirable taste of meat in processed meat foods.
Moreover, in this embodiment, the method of improving the taste of the meat of processed meat food includes the process of applying the taste improving agent for meat containing the component (A) and (B) mentioned above to meat, for example.

Moreover, in this embodiment, the taste improving agent for meat may contain components other than the said component (A) and (B).
Examples of components other than the components (A) and (B) include water, broth, seasoning and the like.

For example, when the meat taste improving agent contains water, the content of water can be, for example, the remainder excluding components other than water in the meat taste improving agent.
Further, the content of water in the meat taste improving agent is preferably 30% by mass or more, more preferably, based on the whole meat taste improving agent, from the viewpoint of improving the workability of the processed meat food product. It is 40 mass% or more, More preferably, it is 50 mass% or more.
From the viewpoint of preventing drip of processed meat foods, the water content in the meat taste improving agent is preferably 90% by mass or less, more preferably 85% by mass or less, and still 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 improving agent is preferably 0.5 parts by mass or more, and more preferably 1 from the viewpoint of improving workability in the production of processed meat products. It is at least 2 parts by mass, more preferably at least 2 parts by mass.
Moreover, from the viewpoint of preventing drip of processed meat foods, the amount of water with respect to 1 part by mass of component (B) in the meat taste improving agent is preferably 6 parts by mass or less, more preferably 5 parts by mass or less. More preferably, it is 4 parts by mass or less.
Moreover, when the meat taste improving agent contains water, the components other than water of the meat taste improving agent may be composed of the components (A) and (B).

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

(Meat processed food)
In this embodiment, processed meat food is manufactured using the taste improving agent for meat in this embodiment mentioned above.
Specific examples of meat that is a raw material for processed meat foods include meat from mammals such as cows, pigs, sheep, and goats; meat from birds such as chickens, ducks, turkeys, geese, and duck; Examples include seafood meat such as shrimp, crab, squid, octopus and scallops.
Moreover, from the viewpoint of enhancing the effect of enhancing the taste of meat, the shape of the meat that is the raw material of the processed meat food is preferably minced such as minced meat and surimi.
In addition, it is preferable that meat is non-heated.

In the present embodiment, examples of processed meat foods include products obtained using minced meat such as minced meat and surimi. More specifically, as processed meat products, dim sums such as grilling, dumplings, meat buns; meat paste products such as hamburger, meatballs, meat loaf, tsukune, wiener sausage, meat cutlet, chicken nuggets, etc .; And other seafood meat products. Among these, from the viewpoint of enhancing the effect of enhancing the taste of meat, the processed meat food is preferably selected from the group consisting of shochu, dumplings, hamburger, meat buns and fried fish.

In addition, the processed meat food may contain materials other than the meat components described above, for example, vegetables such as onions, shiitake mushrooms, ginger, bamboo shoots, cabbage, and leek;
Starch and flour such as corn starch, potato starch, wheat flour and bread crumbs;
Chicken eggs such as whole eggs, egg whites, egg yolks or components thereof;
Plant protein materials such as soy protein and soy flour;
Seasonings such as sugar, vinegar, sake, miso, salt, soy sauce, pepper, nutmeg, sodium glutamate, oyster sauce;
Edible fats and oils such as sesame oil, lard (pig fat) and leek oil;
emulsifier;
Perfume;
It may contain materials used in normal foods such as enzyme preparations, alkaline preparations, and meat improvers such as phosphates.

Next, the manufacturing method of the meat processed food in this embodiment is demonstrated.
In this embodiment, the method for producing processed meat food includes, for example, the following steps:
(Meat taste improver preparation step) A step of obtaining a meat taste improver by the method for producing a meat taste improver in the present embodiment described above;
(Mixing step) A step of obtaining a mixture by mixing a meat taste improving agent and meat; and (Heating step) A step of cooking the mixture to obtain a processed meat food.

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

Moreover, the addition amount of the taste improving agent for meat in the mixing step can be set depending on the type and shape of meat used as a raw material.
The amount of the component (A) added to 100 parts by mass of meat used as a processed meat food 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 enhancement effect of meat. Preferably it is 2 parts by mass or more. Further, from the viewpoint of suppressing the occurrence of off-flavors in processed meat foods, the amount of component (A) 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. It is below mass parts.
From the viewpoint of enhancing the effect of enhancing the taste of meat, 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. Preferably component (A) is added so that it may become 0.01 mass part or more. In addition, from the viewpoint of suppressing the occurrence of off-flavors in processed meat foods, the amount of lecithin before heat treatment with respect to 100 parts by mass of meat used as raw meat processed foods is, for example, 0.5 parts by mass or less, preferably 0.4. Component (A) is added so that it may become below mass parts, more preferably below 0.3 mass parts.
Moreover, as an addition amount of the component (B) with respect to 100 mass parts of meat used as a processed meat food material, from the viewpoint of enhancing the taste enhancing effect of meat, it is, for example, 0.1 mass part or more, preferably 1 mass part or more. More preferably, it is 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 weight of meat used as the processed meat food material is, for example, 50 parts by weight or less, preferably 40 parts by weight or less, More preferably, it is 30 parts by mass or less.

Moreover, as an addition amount of the component (A) with respect to the whole mixture obtained at a mixing process, it is 0.1 mass% or more, for example from a viewpoint of improving the taste enhancement effect of meat, Preferably it is 0.5 mass% or more, More preferably, it is 1 mass% or more. Moreover, from the viewpoint of suppressing the occurrence of off-flavors in processed meat foods, the amount of 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 it is 10 mass% or less.
Further, the amount of lecithin before the heat treatment with respect to the entire mixture obtained in the mixing step is, for example, 0.001% by mass or more, preferably 0.005% by mass or more, more preferably, from the viewpoint of enhancing the taste enhancing effect of meat. Add component (A) so that it becomes 0.01 mass% or more. Moreover, from the viewpoint of suppressing the occurrence of off-flavors in processed meat foods, the amount of lecithin before heat treatment for the entire mixture obtained in the mixing step is, for example, 0.5% by mass or less, preferably 0.3% by mass or less. More preferably, the component (A) is added so as to be 0.2% by mass or less.
Moreover, as an addition amount of the component (B) with respect to the whole mixture obtained at a mixing process, it is 0.1 mass% or more, for example from a viewpoint of improving the taste enhancement effect of meat, Preferably it is 0.5 mass% or more, More preferably, it is 1 mass% or more. Further, from the viewpoint of maintaining the texture of the processed meat food, the amount of the component (B) added to the whole mixture obtained in the mixing step is, for example, 30% by mass or less, preferably 20% by mass or less, more preferably It is 10 mass% or less.

The cooking method and conditions in the cooking process are appropriately selected according to the type of processed meat food. Examples of the cooking method include steaming, boiled, stewed, baked, fried such as oil butter, and combinations of two or more thereof.

The processed meat product obtained in the present embodiment is a product to which a meat taste improving agent containing components (A) and (B) is applied, and therefore the preferred taste of meat should be enhanced. it can.
Moreover, according to this embodiment, for example, it is also possible to obtain a processed meat food that enhances the preferred taste of meat and suppresses the smell of meat.

Although the Example of this invention is shown below, the meaning of this invention is not limited to these.
In the following examples, “%” means “mass%” unless otherwise specified. Moreover, when there is no notice, a "part" is a "mass part."

(Production Example 1)
Lecithin AY (manufactured by J-Oil Mills, Inc .; pasty lecithin, derived from soybean, acid value 19.8, acetone-insoluble matter content: 65% by mass), 5% by mass, and soybean oil (product name: J soy white squeezed oil) NS, manufactured by J-Oil Mills Co., Ltd.) 95% by mass was mixed to obtain a lecithin-containing fat.
The obtained lecithin-containing fat was 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, it was cooled to obtain a heat-treated lecithin-containing fat. As a result of measuring the absorbance at a wavelength of 400 nm using a 1 cm glass cell with an ultraviolet-visible spectrophotometer UV-2450 (manufactured by Shimadzu Corporation), the measured value of the lecithin-containing fat was subtracted from the measured value of the heat-treated lecithin-containing fat. The value was 3.8.
25% by mass of the heat-treated lecithin-containing fat / oil obtained and 75% by mass of rapeseed oil (product name: AJINOMOTO Sarasara Canola Oil, manufactured by J-Oil Mills) were mixed and used as the oil / fat composition of component (A). .
In addition, content of the lecithin AY in the oil-fat composition in this example is 1.25 mass%.

(Production Example 2)
In this example, lecithin AY 1.25 mass% and soybean oil 98.75 mass% were mixed and it was set as the lecithin containing fats and oils.
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 a low molecular weight starch obtained by acid treatment as component (B). The manufacturing method is shown below.
(Production method of acid-treated high amylose corn starch)
High amylose corn starch (manufactured by J-Oil Mills, HS-7, amylose content 70% by mass) was suspended in water to prepare a 35.6% (w / w) slurry and heated to 50 ° C. Thereto was added a 1 / 9-fold amount of a hydrochloric acid aqueous solution prepared to 4.25 N in a slurry weight ratio while stirring to initiate the reaction. After reacting for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain 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 .

(Measurement method of 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 aperture of 0.15 mm with a JIS-Z8801-1 standard sieve. This sample was suspended in the mobile phase to 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes for complete dissolution. Filtration was performed using a 0.45 μm filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 flow rates: 0.5 mL / min, mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM NaNO ₃ , column temperature: 40 ° C, analysis amount: 0.2 mL
(3) Detector data was collected by software (multistation GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation), and molecular weight peaks were calculated. For the calibration curve, pullulan having a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.

(Method for producing starch composition)
Corn starch (manufactured by J-Oil Mills Co., Ltd., Corn Starch Y) 79% by mass, acid-treated high amylose corn starch (peak molecular weight 1.2 × 10 ⁴ ) 20% by mass obtained by the above method, and calcium carbonate 1% by mass Were mixed in a bag until sufficiently uniform. The mixture was heated under pressure using a biaxial extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows. Raw material supply: 450 g / min, water added: 17% by mass, barrel temperature: 50 ° C., 70 ° C. and 100 ° C. from the raw material inlet to the outlet, outlet temperature: 100 to 110 ° C., screw rotation speed 250 rpm. The pregelatinized product thus obtained by the extruder treatment was dried at 110 ° C., and the water content was adjusted to about 10% by mass. It was 51% when the pregelatinization degree of the obtained pregelatinized product was measured by the method mentioned later.
Next, the dried pregelatinized product is pulverized with 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 obtained. The product was obtained as component (B). It was 10.0 when the cold-water swelling degree of the obtained starch composition was measured by the method mentioned later.

(Measurement method of degree of alpha)
Measurement of the degree of gelatinization of the starch in the pregelatinized product was performed by the β-amylase-pullulanase (BAP) method.
(1) The pregelatinized product was pulverized in advance and adjusted to a particle size passing through an aperture of 0.15 mm with a JIS-Z8801-1 standard sieve was used as a measurement sample.
(2) Starch Science Vol. 28, No. 4, pp. 235-240 (1981), described in “New Method for Measuring Starch Gelatinization and Aging Using β-Amylase-Pulllanase (BAP) System”. In accordance with the method, the degree of pregelatinization (%) of starch in the pregelatinized product was measured.

(Measurement method of cold water swelling degree)
(1) The sample was dried by heating at 130 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50), and the weight of the dried product was calculated from the obtained moisture value.
(2) 1 g of the sample in terms of dry matter weight is dispersed in 50 mL of water at 25 ° C., gently stirred in a thermostatic bath 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), and separated into a precipitate layer and a supernatant layer.
(3) The supernatant layer was removed and the weight of the precipitated layer was measured, and this 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 cold water swelling degree.

In the following examples, the following components were used in addition to those obtained in the above production examples.
Granular protein (dried): Fuji Oil Co., Ltd., Fujinic Ace 400 (soy protein)
Granular protein (2-fold reversal): 1 part by weight of granular protein and 1 part by weight of water added to swell Sukeso Dallas Rimi: American Sea Foods, Grade B
Itoyoris Rimi: Made by Apitoun Enterprise Industry Co., Ltd., Grade A
Hokkesrimi: Takano Frozen Co., Ltd., Hokkesurimi Starch A: Kawamitsu Co., Ltd., Corn Starch

(Examples 1 to 7, Comparative Examples 1 to 4)
In this example, the production and evaluation of shochu were performed.
(Production and evaluation method of shochu)
1. Components of the meat taste improving agent described in Table 1 or Table 2 (hereinafter also referred to as “taste improving agent”) were mixed to obtain a taste improving agent. Here, in the example which mix | blends a starch composition, after mixing with rapeseed oil or an oil-fat composition beforehand, it added and mixed shiitake stock.
2. All raw materials, i.e. The taste-improving agent obtained in the above and other components described in Table 1 or Table 2 were mixed to obtain a rice cake.
3. To the skin of shochu, 2. 12-13 g of the contents of the rice cake obtained in the above was wrapped.
4). Steamed in a steamer for 10 minutes to obtain a pottery for each example.
5.4. A sample of the hot-baked food obtained in 1 was sampled and subjected to sensory evaluation.
The evaluation was conducted by three specialist panelists, and the strength of the taste of meat was evaluated in accordance with the following criteria based on four levels. ○ or ◎ passed. The evaluation results are shown in Table 1 or Table 2.
A: Stronger 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)

From Tables 1 and 2, the bake sold in each example had an enhanced meat taste compared to the bake sold obtained in the comparative examples described in the same table.
More specifically, in Table 1, in Example 1, the softness is felt strongly and the succulent feeling is felt somewhat strongly, and also the odor of meat and the vegetable protein odor derived from granular protein (hereinafter referred to as “planting odor”). Called.) Was suppressed.
Moreover, in Table 2, in Example 2, the succulent feeling and softness were strongly felt, and the smell of meat and the smell of planting were suppressed. In Example 3, the succulent feeling was felt very strongly, the softness was felt strongly, and the smell of meat and the vegetation odor were clearly suppressed. In Example 4, the succulent feeling was strong and the softness was felt very strongly, and the odor of meat and the vegetation smell were suppressed. In Example 5, the succulent feeling and softness were felt somewhat strongly, and the smell of meat and the vegetation smell were suppressed. In Example 6, the succulent feeling was somewhat strong and the softness was felt very strongly, and the smell of meat and the vegetation odor were suppressed. In Example 7, the succulent feeling was strong 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 produced and evaluated.
(Production and evaluation method of hamburger)
1. In advance, minced pork, minced beef and salt were mixed and allowed to stand in the refrigerator for 30 minutes.
2. The components of the taste improving agent described in Table 3 were mixed to obtain a taste improving agent. Here, in the example which mix | blends a starch composition, after mixing with rapeseed oil or an oil-fat composition previously, water was added and mixed.
3. 2. Among the taste improvers obtained in 1 above and the raw materials listed in Table 3, 1. And those obtained in 1. above. Other raw materials were mixed.
4). 3. above. The mixture obtained in (1) 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 a hamburger of each example.
7). After taking the rough heat, it was stored frozen and evaluated at 65 ° C. during the tasting.
The evaluation was conducted by three specialist panelists, and the strength of the taste of meat was evaluated in accordance with the following criteria based on four levels. ○ or ◎ passed. The evaluation results are shown in Table 3.
A: Stronger 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)

From Table 3, the hamburgers obtained in the examples had enhanced meat taste compared to the hamburgers obtained in the comparative examples described in the same table.
More specifically, in Table 8, in Example 8, the softness was felt strongly, and the odor of meat and the vegetation odor were suppressed.

(Example 9, Comparative Example 8)
In this example, dumplings were produced and evaluated.
(Production and evaluation method of dumplings)
1. The components of the taste improving agent described in Table 4 were mixed to obtain a taste improving agent. Here, in the example which mix | blends a starch composition, after mixing a starch composition and an oil-fat composition in advance, the water 3 times the amount of a starch composition was added and mixed.
2. Above 1. All the taste improvers obtained in 1 above and other raw materials listed in Table 4 were mixed.
3. 2. 15 g each of the content rice cake obtained in the above was wrapped in a dumpling dough (large size, outside the amount).
4). 2. Heat the frying pan to 230 ° C. The foreskin was baked for 1 minute.
5. About 100 g of water was added, covered and steamed for 3 minutes.
6). The lid was removed and baked for 3 minutes to obtain dumplings of each example.
7). Immediately after firing, the above 6. After taking the rough heat of the dumplings obtained in the above, it was sampled and evaluated.
8). After refrigerated storage, the above 6. The dumplings obtained in Ref. Were stored refrigerated for 3 hours, and the range was raised to 65 ° C. for evaluation during the tasting.
The evaluation was conducted by three specialist panelists, and the strength of the taste of meat was evaluated in accordance with the following criteria based on four levels. ○ or ◎ passed. The evaluation results are shown in Table 4.
A: Stronger 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 dumplings obtained in the examples had an enhanced meat taste compared to the dumplings obtained in the comparative examples described in the same table. More specifically, in Table 9, in Example 9, immediately after baking, the softness of the contents was felt somewhat strongly, and the smell of meat was suppressed. Moreover, about Example 9, after refrigerated storage, it felt a juicy feeling strongly, and also felt the softness and aroma of the contents jar slightly, and the smell of meat was suppressed.

(Example 10, comparative example 9)
In this example, meat buns were produced and evaluated.
(How to make meat bun dough)
The following ingredients were used as raw materials for the meat dough.
Powerful powder 35.9% by mass
Soft flour 20.5% by mass
2.8% by mass of sugar
0.3% by weight of salt
Rapeseed oil 1.8% by mass
25.6% by mass of water
Milk 12.3% by mass
Dry yeast 0.8% by mass
Total 100.0% by mass
Using the above ingredients, meat dough was prepared according to the following procedure.
1. All the above ingredients were kneaded to mix well.
2.1. The dough obtained in (1) was cut into 50 g pieces to prepare meat dough.

(How to make a bowl)
1. The components of the taste improving agent described in Table 5 were mixed to obtain a taste improving agent. Here, in the example which mix | blends a starch composition, after mixing a starch composition and an oil-fat composition in advance, the water 3 times the amount of a starch composition was added and mixed.
2. Above 1. The taste improver obtained in 1 above and the other raw materials listed in Table 5 were all mixed to make a bowl.

(Meat Manufacture and Evaluation Method)
1. 30 g of contents were wrapped with 50 g of meat dough.
2. Above 1. The foreskin was cooked in a steamer for 15 minutes.
3. As for immediately after cooking, 2. A sample of the meat steamed obtained in 1 was sampled and evaluated.
4). After frozen storage, the above 2. The meat buns obtained in the above were stored frozen (-18 ° C) for 7 days, and then ranged to 65 ° C for evaluation at the time of tasting.
The evaluation was performed by four specialist panelists, and the strength of the taste of the meat was evaluated based on the following criteria based on a four-level evaluation. ○ or ◎ passed. The evaluation results are shown in Table 5.
A: Stronger 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)

From Table 5, the meat buns obtained in the examples had enhanced meat taste compared to the meat buns obtained in the comparative examples described in the same table. More specifically, in Table 5, in Example 10, immediately after cooking, the succulent feeling was strongly felt and the softness and fragrance of the contents were slightly felt, and the smell of meat was suppressed. Moreover, about Example 10, after freezing preservation, the succulent feeling and the softness of the contents rice cake were very strong, and the smell of meat and the planting odor were suppressed.

(Example 11, Comparative Examples 10 to 12)
In this example, the production and evaluation of the fish cake was carried out.
(Production and evaluation method of sweet potato)
1. The components of the taste improving agent described in Table 6 were mixed to obtain a taste improving agent. Here, in the example which mix | blends a starch composition, after mixing with rapeseed oil or an oil-fat composition previously, water was added and mixed.
2. Of the raw materials listed in Table 6, frozen frozen was half-thawed and then cut into a dice with a knife and further refined with a food processor.
3. 1. Using a KENMIX mixer (manufactured by Aikosha Seisakusho Co., Ltd.) The surimi obtained in the above 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. The taste improver obtained in 1 above and the other ingredients listed in Table 6 were added and kneaded for 90 seconds.
4.3. The mixture obtained in the above was made into a bite-sized size and fried at 180 ° C. for 4 minutes to obtain the fish cakes of each example.
5.4. A sample of the deep-fried fish cake obtained in 1 was sampled and subjected to sensory evaluation.
The evaluation was conducted by four specialist panelists, and the strength of the fish taste was evaluated based on the following criteria based on the following criteria. ○ or ◎ passed. The evaluation results are shown in Table 6.
A: Stronger than the control (Comparative Example 10) ○: Stronger than the control (Comparative Example 10) Δ: Slightly stronger than the control (Comparative Example 10) ×: Equivalent to the control (Comparative Example 10)

From Table 6, the fish cake obtained in the example had an enhanced fish taste compared to the fish cake obtained in the comparative example described in the same table. More specifically, in Table 11, in Example 11, the fragrance was felt strongly and the fish odor 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 in the lecithin-containing fat and oil, 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 Containing oils and fats were produced. Table 7 shows the difference in absorbance between the absorbance (400 nm) of the lecithin-containing fat after heat treatment and the absorbance (400 nm) of the lecithin-containing fat before heat treatment. The edible oil and lecithin used in Tables 7 to 9 are as follows.
Rapeseed oil: J-Oil Mills Co., Ltd., AJINOMOTO Sarasara Canola Oil Palm Olein: J-Oil Mills Co., Ltd., iodine value 67
FA: manufactured by J-Oil Mills Co., Ltd., lecithin FA (paste-like lecithin, derived from soybean, acid value 23.7, acetone insoluble matter content: 65% by mass)
SA: SLP Oil Co., Ltd., SLP-Powder A (Separated lecithin, derived from soybean)
RL: manufactured by Tsukino Food Industry Co., Ltd. (paste-like lecithin, derived from 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 blending ratio of acid-treated high amylose corn starch, corn starch and calcium carbonate was changed to Table 10. The particle size of the starch composition in Table 10 varies depending on the starch composition, but the content on the screen of a 0.5 mm sieve according to JIS-Z8801-1 standard was 20 to 40% by mass. Table 10 shows the composition 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, corn starch (manufactured by J-Oil Mills Co., Ltd., amylose content 25% by mass) or tapioca starch (manufactured by J-Oil Mills Co., Ltd., amylose content 16) was used instead of high amylose corn starch as the raw material starch used in the acid treatment. A starch composition was produced according to Production Example 3 except that the blending ratio of acid-treated starch, corn starch and calcium carbonate was changed. Table 11 shows the composition 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 composition and analysis results of the starch composition in each example.

(Production Examples 13-1 to 13-3)
(Production Example 4 of starch composition)
Instead of corn starch blended in the starch composition, phosphate-crosslinked wheat starch (manufactured by J-Oil Mills, Gelcoal WP), potato starch (manufactured by J-Oil Mills), or phosphate-crosslinked tapioca starch (Co., Ltd.) A starch composition was produced according to Production Example 3 except that the product was changed to JEOL MILLS, Gelcor TP-1). Table 13 shows the composition 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 entire disclosure of which is incorporated herein.

Claims (16)

1. Preparing a component (A) that is an oil and fat composition;
   Preparing a component (B) that is a starch composition;
   A method for producing a meat taste improving agent comprising:
   Preparing the component (A),
   A step of heat-treating the lecithin-containing fat / oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to obtain a heat-treated lecithin-containing fat / oil,
   Preparing the component (A) containing the heat-treated lecithin-containing fat and oil;
   Including
   The degree of cold water swelling at 25 ° C. of the component (B) is 7 or more and 20 or less,
   Preparing the component (B),
   A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more 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 low molecular weight starch is contained in the raw material of the component (B) in an amount of 3% by mass to 45% by mass, and the 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 alpha-treating the raw material;
   The manufacturing method of the taste improving agent for meat containing this.
2. 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, the lecithin-containing fat is heat-treated for 0.5 hours to 240 hours.
3. The method for producing a meat taste improving agent according to claim 1 or 2, wherein the lecithin-containing fat is edible oil to which lecithin is added.
4. The meat according to any one of claims 1 to 3, wherein the starch raw material having an amylose content of 5 mass% or more is one or more selected from the group consisting of high amylose corn starch, corn starch and tapioca starch. A method for producing a taste improver.
5. As the starch other than the low-molecular-weight starch, the raw material in the step of pre-gelatinizing is one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, and cross-linked starch thereof. The manufacturing method of the taste improving agent for meat as described in any one of Claims 1 thru | or 4 containing this.
6. The method for producing a meat taste improving agent 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.
7. Furthermore, the manufacturing method of the taste improving agent for meat as described in any one of Claims 1 thru | or 6 including the process of mixing the said component (A) and the said component (B).
8. Obtaining a meat taste improving agent by the method for producing a meat taste improving agent according to any one of claims 1 to 7,
   Mixing the taste improver for meat and meat to obtain a mixture;
   Cooking the mixture to obtain a processed meat food;
   A method for producing processed meat foods, comprising:
9. The method for producing a processed meat product according to claim 8, wherein the meat is one or more meats selected from the group consisting of mammals, birds and seafood.
10. 10. The method for producing a processed meat food according to claim 8 or 9, wherein the meat is minced.
11. The method for producing processed meat products according to any one of claims 8 to 10, wherein the processed meat food products are selected from the group consisting of grilled foods, dumplings, hamburgers, meat buns and fried fish balls.
12. It is a manufacturing method of the component (A) which is an oil and fat composition used for the taste improver for meat,
    A step of heat-treating the lecithin-containing fat / oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to obtain a heat-treated lecithin-containing fat / oil,
    Preparing the component (A) containing the heat-treated lecithin-containing fat and oil;
    The manufacturing method of a component (A) containing.
13. The meat taste improving agent comprises a component (B) that is a starch composition,
    The degree of cold water swelling at 25 ° C. of the component (B) is 7 or more and 20 or less,
    The component (B) is
    A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more 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 low molecular weight starch is contained in the raw material of the component (B) in an amount of 3% by mass to 45% by mass, and the total of the low molecular weight starch and the starch other than the low molecular weight starch is 75% by mass or more, The manufacturing method of the component (A) of Claim 12 manufactured by the method including the process of pregelatinizing a raw material.
14. A method for producing component (B), which is a starch composition used in a meat taste improver and having a cold water swelling degree at 25 ° C. of 7 or more and 20 or less,
    A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more 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 low molecular weight starch is contained in the raw material of the component (B) in an amount of 3% by mass to 45% by mass, and the 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 alpha-treating the raw material;
    The manufacturing method of a component (B) containing.
15. The meat taste improving agent comprises a component (A) that is an oil and fat composition,
    The component (A) is
    A step of heat-treating the lecithin-containing fat / oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to obtain a heat-treated lecithin-containing fat / oil,
    The manufacturing method of the component (B) of Claim 14 manufactured by the method including the process of preparing the said component (A) containing the said heat processing lecithin containing fats and oils.
16. A method for improving meat taste of processed meat foods, comprising a step of applying a meat taste improving agent to meat,
    The meat taste improving agent is,
    Component (A) of an oil and fat composition produced by the production method according to claim 12 or claim 13,
    A component (B) of the starch composition produced by the production method according to claim 14 or 15, and
    A method for improving meat taste of processed meat foods, comprising: