WO2019064845A1 - Meat processing fluid and method for manufacturing processed meat food - Google Patents

Meat processing fluid and method for manufacturing processed meat food Download PDF

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Publication number
WO2019064845A1
WO2019064845A1 PCT/JP2018/027257 JP2018027257W WO2019064845A1 WO 2019064845 A1 WO2019064845 A1 WO 2019064845A1 JP 2018027257 W JP2018027257 W JP 2018027257W WO 2019064845 A1 WO2019064845 A1 WO 2019064845A1
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Prior art keywords
meat
component
starch
less
meat processing
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PCT/JP2018/027257
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French (fr)
Japanese (ja)
Inventor
正悟 河合
亜由菜 水品
雅博 井上
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株式会社Ｊ－オイルミルズ
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Priority to JP2019544327A priority Critical patent/JP7159179B2/en
Priority to CN201880062561.0A priority patent/CN111148437A/en
Publication of WO2019064845A1 publication Critical patent/WO2019064845A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to a solution for processing meat and a method for producing a processed meat food.
  • Patent Documents 1 and 2 disclose techniques for improving the quality of processed meat products.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2006-67998 describes an improver for processed meat products containing an oligosaccharide and a starch material, and by adding the improver for processed meat products to meats Because of the synergy of the individual components, the yield and flavor after cooking, and the texture are excellent, and after cooking, after storage in the frozen or chilled state, after reheating such as microwave heating However, it is believed that it is possible to provide processed meat products that do not impair good taste and texture.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 9-308462 describes a starch for meat processing pickle, which contains specific amounts of cold water soluble starch that has been degraded to a certain extent that can be iodine-stained and ⁇ starch having a crystal structure. The use of such starches for meat processing pickles is said to produce products with a juicy texture.
  • the dextrose equivalent of the component (A) is more than 0 and less than 0.8 in dry matter
  • the liquid for meat processing is provided, wherein the dextrose equivalent of the component (C) is 0.8 or more and 10 or less in dry matter.
  • a method for producing a processed meat food which comprises the step of applying the solution for processing meat according to the present invention to meat. Furthermore, according to the present invention, there is provided a processed meat food produced by the method for producing a processed meat food according to the present invention.
  • the present invention also encompasses a method for improving processed meat food, which comprises the step of applying the processed meat food according to the present invention to meat.
  • the liquid for a meat process which can make a meat processed food a juicy food texture can be provided.
  • each component can be used individually or in combination of 2 or more types.
  • the meat processing liquid contains the following components (A) to (C).
  • a starch having a cold water swelling degree of more than 1 and less than 8 and a dextrose equivalent of the component (A) of more than 0 and less than 0.8 in dry matter conversion (B) a starch having a cold water swelling degree of 8 or more and 40 or less
  • Solutions for processing meat in meat are meat, specifically meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians of the present invention are meat processing liquids applied to meat of fish and shellfish such as fish and shrimp.
  • Component (A) is a starch having a cold water swelling degree of more than 1 and less than 8. And the dextrose equivalent of a component (A) is more than 0 and less than 0.8 in dry matter conversion.
  • degree of cold water swelling of the component (A) and the component (B) described later should be measured by the method described in "Experimental method for starch and related carbohydrates", pp. 279-280, 1986, Academic Society Publishing Center. Can. Specifically, 1 g of a sample is precisely weighed on a dry matter basis, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, pure water at 25 ° C. is added to make exactly 50 mL.
  • Solubility (S) db% Supernatant dry mass (mg) / 1000 x 100
  • Cold water swelling degree precipitate mass (mg) / (1000 ⁇ (100-S) / 100)
  • the dextrose equivalent of the component (A) and the component (C) described later is also referred to as DE, and is a relative measure of reducing power, with the reducing power of glucose being a typical reducing sugar being 100. It is an indicator of the degree of decomposition of the species.
  • the dextrose equivalent of starch and dextrin can be measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 41-42, 1986, Academic Society Publishing Center. (Somogyi copper reagent) Dissolve 24 g of anhydrous Na 2 CO 3 and 12 g of Rochelle salt in 250 mL of distilled water.
  • disodium arsenate Na 2 HAsO 4 ⁇ 7 H 2 O
  • the cold water swelling degree of the component (A) is more than 1 and less than 8, preferably more than 1 and less than 4, and more preferably 2 or more and 3 or less, from the viewpoint of improving the juicy texture of processed meat products.
  • the dextrose equivalent of the component (A) is more than 0 and less than 0.8, preferably 0.1 or more and 0.7 or less, more preferably 0 in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products. .2 or more and 0.6 or less.
  • the component (A) is not particularly limited as long as it has a cold water swelling degree and dextrose equivalent falling within a predetermined range, and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch Examples thereof include sweet potato starch, green bean starch, pea starch and modified starches thereof, such as acetylated; etherified; crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking alone or in combination.
  • the component (A) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product. It is preferably one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch, more preferably one or two selected from the group consisting of waxy corn starch and rice starch It is a species.
  • the content of the component (A) in the meat processing liquid suppresses sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, the yield of processed meat food From the viewpoint of improving, the viewpoint of suppressing the stickiness of processed meat food, and the viewpoint of improving the juicy texture of processed meat food, it is preferably 0.8% by mass or more with respect to the whole meat processing liquid, and more
  • the content is preferably 1% by mass or more, more preferably 2% by mass or more, and still more preferably 6% by mass or more.
  • the content of the component (A) in the solution for processing meat is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably Is not more than 22% by mass, and still more preferably not more than 18% by mass.
  • Component (B) is a starch having a cold water swelling degree of 8 or more and 40 or less.
  • the starch having a cold water swelling degree of 8 or more and 40 or less for example, starch subjected to jet cooker treatment, drum dryer treatment, extruder treatment and the like can be mentioned.
  • the cold water swelling degree of the component (B) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid and the viewpoint of improving the juicy texture of the meat processed food Therefore, it is 8 or more, preferably 9 or more, more preferably 10 or more.
  • the upper limit of the cold water swelling degree of the component (B) is 40 or less, preferably 35 or less, from the viewpoint of suppressing stickiness of processed meat products.
  • Component (B) is preferably pregelatinized starch.
  • the raw material starch of the pregelatinized starch there is no limitation on the raw material starch of the pregelatinized starch, and there is no limitation, for example, corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, rice starch, sweet potato starch, green bean starch, pea starch and their modified starch For example, acetylation, etherification, crosslinking alone or in combination may be mentioned.
  • the component (B) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product.
  • the crosslinked starch includes acetylated crosslinked starch.
  • the content of the component (B) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid.
  • the amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
  • the content of the component (B) in the solution for processing meat is preferably 6% by mass or less, more preferably 4% by mass or less, still more preferably 1% by mass It is below.
  • Component (C) is one or more selected from the group consisting of starch and dextrin other than component (B). And the dextrose equivalent of a component (C) is 0.8 or more and 10 or less in dry matter conversion.
  • the dextrose equivalent of the component (C) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, and the viewpoint to improve the juicy texture of the meat processed food Therefore, it is 0.8 or more, preferably 0.9 or more in dry matter conversion. Further, the dextrose equivalent of the component (C) is 10 or less, preferably 8 or less, more preferably 6 or less, further preferably 5 or less in terms of dry matter from the viewpoint of improving the production yield of processed meat products.
  • the content of the component (C) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid.
  • the amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
  • the components in the liquid for processing meat ( The content of C) is preferably 6% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, and still more preferably 2% by mass or less.
  • the ratio of the content of the component (B) to the content of the component (A) in the liquid for meat processing is the mass ratio of starch in the liquid for meat processing From the viewpoint of suppressing sedimentation and enhancing workability at the time of handling the meat processing liquid, it is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.02 or more, and still more preferably It is 0.03 or more.
  • the mass ratio ((B) / (A)) is preferably 7 or less, more preferably 5 or less, and still more preferably 3 or less from the viewpoint of suppressing stickiness of processed meat products.
  • the ratio of the content of the component (B) to the content of the component (C) in the liquid for meat processing is the mass ratio of starch in the liquid for meat processing It is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0.2 or more, from the viewpoint of suppressing sedimentation and enhancing the workability at the time of handling the meat processing liquid. Further, from the viewpoint of suppressing the stickiness of processed meat products, the above mass ratio ((B) / (C)) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and still more preferably It is 0.3 or less.
  • the total of the component (A), the component (B) and the component (C) in the meat processing solution is preferably 2 mass% with respect to the whole meat processing solution, from the viewpoint of improving the juicy texture of processed meat products. % Or more, more preferably 5% by mass or more, and still more preferably 8% by mass or more. Further, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid, the component (A), the component (B) and the component (C) in the meat processing liquid
  • the total of (a) is preferably 47% by mass or less, more preferably 30% by mass or less, still more preferably 24% by mass or less, and still more preferably 21% by mass or less, based on the whole meat processing liquid.
  • the meat processing liquid may contain components other than the components (A) to (C). Specifically, it is preferable that the meat processing solution further contains the following component (D).
  • the dextrose equivalent of the component (D) is preferably more than 10, more preferably 12 or more, in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products.
  • the dextrose equivalent of the component (D) is preferably 40 or less on a dry matter basis, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. More preferably, it is 38 or less.
  • the content of the component (D) in the meat processing liquid is preferably 0.4% by mass or more with respect to the whole meat processing liquid, from the viewpoint of improving the juicy texture of the processed meat food, and more preferably Is at least 0.6% by mass, more preferably at least 0.8% by mass.
  • the content of the component (D) in the meat processing liquid is preferably 2 mass from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. % Or less, more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less.
  • the meat processing liquid may contain components other than the components (A) to (D).
  • the meat processing solution may contain water, and the water content may be, for example, the remainder excluding components other than water in the meat processing solution.
  • the content of water in the meat processing solution is, for example, 40% by mass or more, preferably 50% by mass, based on the whole meat processing solution, from the viewpoint of improving the juicy texture of the processed meat food. More preferably, it is 53% by mass or more.
  • the content of water in the meat processing solution is, for example, 98 mass% or less, preferably 95 mass% or less, more preferably 90 mass% or less.
  • the meat processing liquid may contain components other than the components described above, for example, seasonings such as sugar, vinegar, sake, salt, soy sauce, pepper, sodium glutamate etc .; emulsifiers; perfumes; enzyme preparations, alkaline preparations, It may also contain ingredients commonly used in food such as meat improvers such as phosphates and protein materials.
  • the meat processing solution contains the components (A) to (C)
  • the workability at the time of handling the meat processing solution is excellent. More specifically, since the meat processing solution in the present embodiment contains the components (A) to (C), it is possible to suppress the sedimentation of starch with the passage of time after preparation of the meat processing solution. For this reason, the liquid for meat processing of this embodiment is excellent in the handling property at the time of application to meat, and workability. Further, in the present embodiment, since the meat processing solution contains the components (A) to (C), the processed meat food can have a juicy texture.
  • the processed meat food is manufactured using the liquid for processing meat in the above-described embodiment.
  • meat that is a raw material of processed meat products: meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians; meats of fish and shellfish such as fish and shrimp;
  • There is no restriction on the usable site but in beef, it is rose, rib loin, ribulose, sirloin, fin, lamb, etc., in pork loin, loin, fin, rose, thigh, thigh, etc.
  • meat which is a raw material of processed meat food is preferably bulk meat.
  • Meat processed foods according to the present embodiment include ham; grilled meat such as ham, grilled chicken, steak, grilled fish, grilled shrimp, etc .; Fried fish such as mackerel fry, cod and other white fish, fried fry like shrimp fry and the like; stewed curry and stew and the like;
  • the processed meat food is a fried (like) food, from the viewpoint of improving the juicy texture of the processed meat food.
  • the fry (like) food may be a fry food obtained through a frying (frying) step in oil, or a frying step is not performed, and it is manufactured by baking cooking or steam cooking with a small amount of oil. It may be a fry-like food (non-frying food) having a fry-like taste. In the present specification, fry food and fry-like food are collectively referred to as "fry (like) food".
  • the method for producing a processed meat product includes the step of applying a meat processing solution to meat.
  • the step of applying the meat processing solution to meat is preferably one or more selected from the group consisting of injection, tumbling, immersion, spraying and application from the viewpoint of enhancing the effect of the meat processing solution in processed meat products. Applying meat processing solution to meat according to the method of (1), more preferably injection or tumbling, and even more preferably tumbling under injection or reduced pressure conditions.
  • the addition amount of the meat processing liquid can be set according to the type, size, application method and the like of the meat used as the raw material, but from the viewpoint of enhancing the effect of the meat processing liquid in the meat processed food, 100 parts by mass of meat used as the meat raw material For example, it is 5 parts by mass or more, preferably 10 parts by mass or more.
  • the addition amount of the meat processing liquid is, for example, 150 parts by mass or less with respect to 100 parts by mass of meat used as a meat raw material Is 100 parts by mass or less.
  • the method for producing a processed meat food may further include the step of heating and cooking meat to obtain a processed meat food after the step of applying a solution for processing meat to the meat.
  • the cooking method in the cooking step is selected according to the type of processed meat food.
  • specific examples of cooking include heating in an edible oil at 140 ° C. to 220 ° C., heating in an oil pan or iron plate.
  • heat cooking may be performed by dry heat cooking, microwave heating cooking (microwave cooking), superheated steam cooking, or the like in an oven or the like.
  • the heat treatment process such as preliminary oil preparation, preservation process such as frozen storage, reoiling Or the like may be obtained through a reheating step such as
  • the processed meat food obtained in the present embodiment is a solution for processing meat that contains the components (A) to (C), the processed meat food can have a juicy texture.
  • Starch A-1 J-Oil Mills Waxy Corn Starch Y, manufactured by J-Oil Mills, Waxy Corn Starch (Cold water swelling degree 2.7, dextrose equivalent 0.2)
  • Starch A-2 J-Oil Mills Cornstarch Y, manufactured by J-Oil Mills, Cornstarch (Cold water swelling degree 2.6, dextrose equivalent 0.3)
  • Starch A-3 Tapioca starch (made by J-Oil Mills, Inc., cold water swelling degree 2.1, dextrose equivalent 0.2)
  • Starch A-4 Gelcor BP-200, manufactured by J-Oil Mills, Inc., potato starch (cold water swelling degree 2.2, dextrose equivalent 0.3)
  • Starch A-5 Mothyl B, manufactured by Joetsu Starch Co., Ltd., rice starch (cold water swelling degree 2.5, dextrose equivalent 0.5)
  • the paste solution is immediately spread thinly on a drum dryer according to a conventional method, heated at 150 ° C., dried, and then crushed with a grinder to obtain gelatinized corn starch (cold water swelling degree 10.0)
  • Starch B-3 Gelcoal GT- ⁇ , manufactured by J-Oil Mills, Inc., ⁇ -acetylated cross-linked tapioca starch (cold water swelling degree 14.0)
  • Starch B-4 Gelcor B- ⁇ , manufactured by J-Oil Mills Co., Ltd., pregelatinized crosslinked potato starch (cold water swelling degree 23.0) (Component (C))
  • Starch C-1 Gelcor AH-F, manufactured by J-Oil Mills, Inc.
  • Examples 1 to 23 Comparative Examples 1 to 3
  • the components shown in Tables 1 to 5 were mixed to obtain a meat processing solution of each example.
  • the sedimentation volume and the sedimentation were evaluated by the following method.
  • the fried meat was produced by the following method using the obtained liquid for meat processing as pickle liquid, and the juicyness was evaluated by the following method.
  • the evaluation results are shown in Tables 1 to 5.
  • the sedimentation volume was calculated by dividing the sedimentation volume obtained by the above-mentioned method by the total amount (g) of the components (A), (B), (C) and (D). The one having a sedimentation of 1.7 mL / g or more was regarded as pass. If the sedimentation value is greater than 1.7 mL / g, it is preferable because the starch does not precipitate in the pickle solution and it is easy to mix.
  • Juicy feeling was evaluated about the fried chicken obtained in each case. For the evaluation, four expert panelists rated 5 points that were very juicy, and those that did not feel juicy were rated 1 to 5 in 1 to 5 points, and scored 3.5 points or more. In addition, the stickiness of fried chicken obtained in each example was expressed by an average evaluation by a panel of four expert panelists. Evaluation criteria are shown below. ⁇ , ⁇ and ⁇ were accepted. :: do not feel at all tackiness :: hardly feel at tackiness :: feel some tackiness ⁇ : strongly feel at tackiness
  • Examples 1 to 4 including the components (A), (B) and (C) in the meat processing liquid as compared to Comparative Example 1 in which the component (B) is not contained in the meat processing liquid Then, the sedimentation was large and the workability was good.
  • the deep-fried chicken obtained by using Examples 1 to 4 as pickle liquid was excellent in juicy texture.
  • Example 3 and 4 which contains two types of components (C) about the fried food obtained by Examples 1-4 which contains an ingredient (A), (B), and (C) in pickle liquid The texture was more juicy than in Examples 1 and 2 which contained one C).
  • Example 7 As shown in Table 2, the fried chickens obtained in Examples 1 and 5 to 7 were added to Components (A) to (C) according to Example 1 including Components (A) to (C) in pickle liquid. Examples 5 to 7 including (D) were further excellent in juicy texture. However, Example 7 in which oligosaccharide D-3 was added as the component (D) felt a little watery compared to Example 1.
  • Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly high in sedimentation and good in workability.
  • the fried food obtained in each of Examples 8 to 12 in which the type of the component (A) was different was superior in juicy texture as compared with Comparative Example 2.
  • Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly excellent in the juicy texture.
  • Example 8 containing starch B-1 pregelatinized waxy corn starch
  • Example 8 containing starch B-1 pregelatinized waxy corn starch
  • Example 24 Each component shown in Table 6 was mixed to obtain a meat processing solution of each example.
  • the sedimentation volume and sedimentation of the obtained meat processing solution were measured by the method described above.
  • the pork cutlet was produced with the following method, using the obtained liquid for meat processing as pickle liquid.
  • the pork loin meat after tumbling was put in a case, frozen at -18 ° C overnight, and thawed again to 0 ° C, and then molded into a weight of 80 cm and a mass of 80 g with a ham slicer (manufactured by Hanaki Seisakusho Co., Ltd.). Flour, liquid egg and bread crumbs were applied to the thus molded meat and fried in vegetable oil at 170 ° C. for 6 minutes to prepare a pork cutlet.
  • Example 24 As shown in Table 6, compared with Comparative Example 4, sedimentation of starch in the meat processing liquid was suppressed in Example 24, and the workability in the application process to pork was excellent. Moreover, the pork cutlet obtained in Example 24 was excellent in juicy texture.

Abstract

A meat processing fluid containing component (A): starch having a degree of cold-water swelling of more than 1 to less than 8, component (B): starch having a degree of cold-water swelling of 8 to 40 (inclusive), and component (C): one or more selected from the group consisting of starches other than component (B) and dextrin. The dextrose equivalent of component (A) is more than 0 to less than 0.8 in terms of dry matter and the dextrose equivalent of component (C) is 0.8 to 10 (inclusive) in terms of dry matter.

Description

食肉加工用液および食肉加工食品の製造方法Method for producing meat processing solution and meat processed food
　本発明は、食肉加工用液および食肉加工食品の製造方法に関する。 The present invention relates to a solution for processing meat and a method for producing a processed meat food.
　食肉加工食品の品質を改善しようとする技術として、特許文献１および２に記載のものがある。
　特許文献１（特開２００６－６７９９８号公報）には、オリゴ糖と澱粉質原料とを含む肉類加工品用改良剤について記載されており、かかる肉類加工品用改良剤を肉類に添加することにより、個々の成分の相乗作用によって、加熱調理後の歩留と風味、食感に優れ、更には加熱調理後、冷凍やチルド状態での保存を経た後の、電子レンジ加熱などの再加熱の後でも良好な風味と食感を損なうことがない肉類加工品を提供することができるとされている。 Patent Documents 1 and 2 disclose techniques for improving the quality of processed meat products.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-67998) describes an improver for processed meat products containing an oligosaccharide and a starch material, and by adding the improver for processed meat products to meats Because of the synergy of the individual components, the yield and flavor after cooking, and the texture are excellent, and after cooking, after storage in the frozen or chilled state, after reheating such as microwave heating However, it is believed that it is possible to provide processed meat products that do not impair good taste and texture.
　特許文献２（特開平９－３０８４６２号公報）には、ヨウ素染色されうる程度に限定分解された冷水可溶性澱粉と結晶構造を持つβ澱粉とをそれぞれ特定量含有する食肉加工ピックル用澱粉について記載されており、かかる澱粉を食肉加工ピックル用として使用するとジューシーな食感を有する製品ができるとされている。 Patent Document 2 (Japanese Patent Application Laid-Open No. 9-308462) describes a starch for meat processing pickle, which contains specific amounts of cold water soluble starch that has been degraded to a certain extent that can be iodine-stained and β starch having a crystal structure. The use of such starches for meat processing pickles is said to produce products with a juicy texture.
特開２００６－６７９９８号公報JP, 2006-67998, A 特開平９－３０８４６２号公報Unexamined-Japanese-Patent No. 9-308462
　しかしながら、近年、食肉加工食品の食感についての要求特性は高まり、上述した技術を用いた場合、食肉加工用液の取り扱い時の作業性に優れるとともに、食肉加工食品をジューシーな食感とすることができる食肉加工用液を得るという点において、改善の余地があることが本発明者により見出された。 However, in recent years, the required characteristics of the texture of processed meat food have been increased, and when using the above-mentioned technology, it is excellent in workability at the time of handling the solution for processing meat, and makes processed meat food juicy. The inventors found that there is room for improvement in terms of obtaining a meat processing solution capable of
　本発明によれば、
　以下の成分（Ａ）～（Ｃ）：
　（Ａ）冷水膨潤度が１超８未満である澱粉、
　（Ｂ）冷水膨潤度が８以上４０以下である澱粉、および
　（Ｃ）前記成分（Ｂ）以外の澱粉およびデキストリンからなる群から選択される１種または２種以上
　を含み、
　前記成分（Ａ）のデキストロース当量が、乾物換算で０超０．８未満であり、
　前記成分（Ｃ）のデキストロース当量が、乾物換算で０．８以上１０以下である、食肉加工用液が提供される。 According to the invention
The following components (A) to (C):
(A) starch having a cold water swelling degree of more than 1 and less than 8;
(B) a starch having a cold water swelling degree of 8 or more and 40 or less, and (C) one or more selected from the group consisting of starch and dextrin other than the component (B),
The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in dry matter,
The liquid for meat processing is provided, wherein the dextrose equivalent of the component (C) is 0.8 or more and 10 or less in dry matter.
　また、本発明によれば、上記本発明における食肉加工用液を食肉に適用する工程を含む、食肉加工食品の製造方法が提供される。
　また、本発明によれば、上記本発明における食肉加工食品の製造方法により製造される、食肉加工食品が提供される。 Further, according to the present invention, there is provided a method for producing a processed meat food, which comprises the step of applying the solution for processing meat according to the present invention to meat.
Furthermore, according to the present invention, there is provided a processed meat food produced by the method for producing a processed meat food according to the present invention.
　なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置等の間で変換したものもまた本発明の態様として有効である。
　たとえば、本発明には、上記本発明における食肉加工食品を食肉に適用する工程を含む、食肉加工食品の改良方法も包含される。 It is to be noted that arbitrary combinations of the respective configurations, and those obtained by converting the expression of the present invention among methods, apparatuses, and the like are also effective as aspects of the present invention.
For example, the present invention also encompasses a method for improving processed meat food, which comprises the step of applying the processed meat food according to the present invention to meat.
　本発明によれば、食肉加工用液の取り扱い時の作業性に優れるとともに、食肉加工食品をジューシーな食感とすることができる食肉加工用液を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, while it is excellent in the workability at the time of handling of the liquid for a meat process, the liquid for a meat process which can make a meat processed food a juicy food texture can be provided.
　以下、本発明の実施の形態について、各成分の具体例を挙げて説明する。なお、各成分はいずれも単独でまたは２種以上を組み合わせて用いることができる。 Hereinafter, embodiments of the present invention will be described with specific examples of each component. In addition, each component can be used individually or in combination of 2 or more types.
　（食肉加工用液）
　本実施形態において、食肉加工用液は、以下の成分（Ａ）～（Ｃ）を含む。
　（Ａ）冷水膨潤度が１超８未満である澱粉であって、当該成分（Ａ）のデキストロース当量が乾物換算で０超０．８未満
　（Ｂ）冷水膨潤度が８以上４０以下である澱粉
　（Ｃ）前記成分（Ｂ）以外の澱粉およびデキストリンからなる群から選択される１種または２種以上であって、当該成分（Ｃ）のデキストロース当量が０．８以上１０以下
　また、本実施形態における食肉加工用液は、食肉、具体的には、牛、豚、羊、山羊等の哺乳動物の肉；鶏、アヒル、七面鳥、ガチョウ、鴨等の鳥類の肉；ワニ等の爬虫類；カエル等の両生類；魚、エビ等の魚介類の肉等に適用される食肉加工用液である。 (Meat processing liquid)
In the present embodiment, the meat processing liquid contains the following components (A) to (C).
(A) A starch having a cold water swelling degree of more than 1 and less than 8 and a dextrose equivalent of the component (A) of more than 0 and less than 0.8 in dry matter conversion (B) a starch having a cold water swelling degree of 8 or more and 40 or less (C) One or more selected from the group consisting of starch and dextrin other than the component (B), wherein the dextrose equivalent of the component (C) is 0.8 or more and 10 or less, and the present embodiment Solutions for processing meat in meat are meat, specifically meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians of the present invention are meat processing liquids applied to meat of fish and shellfish such as fish and shrimp.
　（成分（Ａ））
　成分（Ａ）は、冷水膨潤度が１超８未満である澱粉である。そして、成分（Ａ）のデキストロース当量は、乾物換算で０超０．８未満である。
　ここで、成分（Ａ）および後述する成分（Ｂ）の冷水膨潤度は、「澱粉・関連糖質実験法」、２７９－２８０頁、１９８６年、学会出版センターに記載される方法で測定することができる。
　具体的には、試料を乾物換算で１ｇ精秤し、遠心管にとり、メチルアルコール１ｍＬで含浸させ、ガラス棒で撹拌しながら、２５℃の純水を加え正確に５０ｍＬとする。ときどき振盪し、２５℃で２０分間放置する。２５℃で３０分間、４５００ｒｐｍで遠心分離し、上清を傾斜して、秤量瓶にとり、蒸発乾固させ、１１０℃にて３時間減圧乾燥し、秤量し溶解分を求める。沈澱部分の質量をもとめ、次式で溶解度、冷水膨潤度を算出する。
溶解度（Ｓ）ｄｂ％＝上清乾燥質量（ｍｇ）／１０００×１００
冷水膨潤度＝沈澱部質量（ｍｇ）／（１０００×（１００－Ｓ）／１００） (Component (A))
Component (A) is a starch having a cold water swelling degree of more than 1 and less than 8. And the dextrose equivalent of a component (A) is more than 0 and less than 0.8 in dry matter conversion.
Here, the degree of cold water swelling of the component (A) and the component (B) described later should be measured by the method described in "Experimental method for starch and related carbohydrates", pp. 279-280, 1986, Academic Society Publishing Center. Can.
Specifically, 1 g of a sample is precisely weighed on a dry matter basis, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and while stirring with a glass rod, pure water at 25 ° C. is added to make exactly 50 mL. Shake occasionally and leave at 25 ° C. for 20 minutes. Centrifuge at 4500 rpm for 30 minutes at 25 ° C., decant the supernatant, put in a weighing bottle, evaporate to dryness, dry under vacuum at 110 ° C. for 3 hours, weigh to find the dissolved fraction. The mass of the precipitated portion is determined, and the solubility and the cold water swelling degree are calculated by the following equation.
Solubility (S) db% = Supernatant dry mass (mg) / 1000 x 100
Cold water swelling degree = precipitate mass (mg) / (1000 × (100-S) / 100)
また、成分（Ａ）および後述の成分（Ｃ）のデキストロース当量は、ＤＥとも呼ばれ、代表的な還元糖であるブドウ糖の還元力を１００とした、還元力の相対的な尺度であり、澱粉類の分解度合いの指標となる。澱粉およびデキストリンのデキストロース当量は、「澱粉・関連糖質実験法」、４１－４２頁、１９８６年、学会出版センターに記載される方法で測定することができる。
（Ｓｏｍｏｇｙｉ銅試薬）
　無水Ｎａ2ＣＯ3２４ｇとロッシェル塩１２ｇを２５０ｍＬの蒸留水に溶解する。この溶液に１０％結晶硫酸銅（ＣｕＳＯ4・５Ｈ2Ｏ）水溶液４０ｍＬとＮａＨＣＯ3１６ｇを加えて溶解する。無水Ｎａ２ＳＯ４１８ｇを５００ｍＬの沸騰水に溶解する。冷却後、２つの溶液を合わせて、蒸留水を加えて１Ｌにする。３５℃で１週間放置後濾過をして、褐色瓶に室温で保存する。
（Ｎｅｌｓｏｎ試薬）
　モリブデン酸アンモニウム２５ｇを４５０ｍＬの蒸留水に溶解し、濃硫酸２１ｍＬを加える。ヒ酸二ナトリウム（Ｎａ2ＨＡｓＯ4・７Ｈ2Ｏ）３ｇを２５ｍＬの蒸留水に溶解する。２つの溶液を合わせて、蒸留水を加えて１Ｌにする。３５℃に２４時間放置後、褐色瓶に室温で保存する。
（測定方法）
　乾物換算で０．０３５ｇの試料をジメチルスルホキシド４ｍＬに分散させて、沸騰浴槽内で１０分間静置し、試料溶液を得る。口径１０～１２ｍｍの小試験管に試料溶液０．２５ｍＬにＳｏｍｏｇｙｉ銅試薬０．２５ｍＬを加え、ガラス玉で蓋をして、正確に２０分間沸騰湯浴中で加熱する。流水中で冷却後、Ｎｅｌｓｏｎ試薬０．５ｍＬを加えて良く混合する。１５分間放置後蒸留水４ｍＬを加えて、５００ｎｍで吸光度を測定する。次に、ブドウ糖溶液を用いて、５００ｎｍにおける吸光度と還元糖濃度の関係を示す検量線を作成し、この検量線から試料中の還元糖質量を求め、以下の式に基づきＤＥを算出する。
ＤＥ＝試料中の還元糖質量ｇ／０．０３５ｇ×１００ In addition, the dextrose equivalent of the component (A) and the component (C) described later is also referred to as DE, and is a relative measure of reducing power, with the reducing power of glucose being a typical reducing sugar being 100. It is an indicator of the degree of decomposition of the species. The dextrose equivalent of starch and dextrin can be measured by the method described in "Experimental methods for starch and related carbohydrates", pp. 41-42, 1986, Academic Society Publishing Center.
(Somogyi copper reagent)
Dissolve 24 g of anhydrous Na 2 CO 3 and 12 g of Rochelle salt in 250 mL of distilled water. In this solution, 40 mL of a 10% crystalline copper sulfate (CuSO 4 .5H 2 O) aqueous solution and 16 g of NaHCO 3 are added and dissolved. Dissolve 18 g of anhydrous Na 2 SO 4 in 500 mL of boiling water. After cooling, combine the two solutions and add distilled water to 1 L. Leave for 1 week at 35 ° C, filter and store in a brown bottle at room temperature.
(Nelson's reagent)
Dissolve 25 g of ammonium molybdate in 450 mL of distilled water and add 21 mL of concentrated sulfuric acid. Dissolve 3 g of disodium arsenate (Na 2 HAsO 4 · 7 H 2 O) in 25 mL of distilled water. Combine the two solutions and add distilled water to 1 L. After 24 hours at 35 ° C., store in a brown bottle at room temperature.
(Measuring method)
A dry matter equivalent of 0.035 g of the sample is dispersed in 4 mL of dimethyl sulfoxide and left to stand in a boiling bath for 10 minutes to obtain a sample solution. In a small test tube with a diameter of 10 to 12 mm, add 0.25 mL of Somogyi copper reagent to 0.25 mL of the sample solution, cap with a glass ball, and heat for exactly 20 minutes in a boiling water bath. After cooling in running water, add 0.5 mL of Nelson reagent and mix well. After standing for 15 minutes, add 4 mL of distilled water and measure the absorbance at 500 nm. Next, using a glucose solution, a calibration curve showing the relationship between the absorbance at 500 nm and the concentration of reducing sugar is prepared, the amount of reducing sugar in the sample is determined from this calibration curve, and DE is calculated based on the following equation.
DE = mass of reduced sugar in sample g / 0.035 g x 100
　成分（Ａ）の冷水膨潤度は、食肉加工食品のジューシーな食感を向上させる観点から１超８未満であり、好ましくは１超４以下であり、より好ましくは２以上３以下である。 The cold water swelling degree of the component (A) is more than 1 and less than 8, preferably more than 1 and less than 4, and more preferably 2 or more and 3 or less, from the viewpoint of improving the juicy texture of processed meat products.
　成分（Ａ）のデキストロース当量は、食肉加工食品のジューシーな食感を向上させる観点から、乾物換算で０超０．８未満であり、好ましくは０．１以上０．７以下、さらに好ましくは０．２以上０．６以下である。 The dextrose equivalent of the component (A) is more than 0 and less than 0.8, preferably 0.1 or more and 0.7 or less, more preferably 0 in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products. .2 or more and 0.6 or less.
　成分（Ａ）としては、冷水膨潤度およびデキストロース当量が所定の範囲に収まる澱粉であれば制限はなく、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、コムギ澱粉、コメ澱粉、サゴ澱粉、甘藷澱粉、緑豆澱粉、エンドウ豆澱粉およびこれらの化工澱粉、たとえばアセチル化；エーテル化；リン酸架橋化、アジピン酸架橋化等の架橋化を単独もしくは組み合わせたもの等が挙げられる。
　成分（Ａ）は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点、および、食肉加工食品のジューシーな食感を向上させる観点から、好ましくはワキシーコーンスターチ、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉およびコメ澱粉からなる群から選択される１種または２種以上であり、より好ましくはワキシーコーンスターチおよびコメ澱粉からなる群から選択される１種または２種である。 The component (A) is not particularly limited as long as it has a cold water swelling degree and dextrose equivalent falling within a predetermined range, and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch Examples thereof include sweet potato starch, green bean starch, pea starch and modified starches thereof, such as acetylated; etherified; crosslinking such as phosphoric acid crosslinking and adipic acid crosslinking alone or in combination.
The component (A) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product. It is preferably one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch, more preferably one or two selected from the group consisting of waxy corn starch and rice starch It is a species.
　食肉加工用液中の成分（Ａ）の含有量は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点、食肉加工食品の歩留を向上させる観点、食肉加工食品のベタツキを抑制する観点、および、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工用液全体に対して好ましくは０．８質量％以上であり、より好ましくは１質量％以上、さらに好ましくは２質量％以上、さらにより好ましくは６質量％以上である。
　また、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工用液中の成分（Ａ）の含有量は、好ましくは３５質量％以下であり、より好ましくは３０質量％以下、さらに好ましくは２２質量％以下、さらにより好ましくは１８質量％以下である。 The content of the component (A) in the meat processing liquid suppresses sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, the yield of processed meat food From the viewpoint of improving, the viewpoint of suppressing the stickiness of processed meat food, and the viewpoint of improving the juicy texture of processed meat food, it is preferably 0.8% by mass or more with respect to the whole meat processing liquid, and more The content is preferably 1% by mass or more, more preferably 2% by mass or more, and still more preferably 6% by mass or more.
Further, from the viewpoint of improving the juicy texture of processed meat products, the content of the component (A) in the solution for processing meat is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably Is not more than 22% by mass, and still more preferably not more than 18% by mass.
　（成分（Ｂ））
　成分（Ｂ）は、冷水膨潤度が８以上４０以下の澱粉である。ここで、冷水膨潤度が８以上４０以下の澱粉としては、たとえばジェットクッカー処理、ドラムドライヤー処理、エクストルーダー処理等を施した澱粉が挙げられる。 (Component (B))
Component (B) is a starch having a cold water swelling degree of 8 or more and 40 or less. Here, as the starch having a cold water swelling degree of 8 or more and 40 or less, for example, starch subjected to jet cooker treatment, drum dryer treatment, extruder treatment and the like can be mentioned.
　成分（Ｂ）の冷水膨潤度は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点および食肉加工食品のジューシーな食感を向上させる観点から、８以上であり、好ましくは９以上であり、より好ましくは１０以上である。
　また、成分（Ｂ）の冷水膨潤度の上限は食肉加工食品のベタツキを抑制する観点から、４０以下であり、好ましくは３５以下である。 The cold water swelling degree of the component (B) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid and the viewpoint of improving the juicy texture of the meat processed food Therefore, it is 8 or more, preferably 9 or more, more preferably 10 or more.
The upper limit of the cold water swelling degree of the component (B) is 40 or less, preferably 35 or less, from the viewpoint of suppressing stickiness of processed meat products.
　成分（Ｂ）は、α化澱粉が好ましい。α化澱粉の原料澱粉に制限はなく、たとえばコーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、コムギ澱粉、コメ澱粉、サゴ澱粉、甘藷澱粉、緑豆澱粉、エンドウ豆澱粉およびこれらの化工澱粉、たとえばアセチル化、エーテル化、架橋化を単独もしくは組み合わせたもの等が挙げられる。
　成分（Ｂ）は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点、および、食肉加工食品のジューシーな食感を向上させる観点から、好ましくはワキシーコーンスターチ、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉およびこれらの架橋澱粉の、α化物からなるからなる群から選択される１種または２種以上であり、より好ましくはα化ワキシーコーンスターチである。
　ここで、上記架橋澱粉には、アセチル化架橋澱粉を含む。 Component (B) is preferably pregelatinized starch. There is no limitation on the raw material starch of the pregelatinized starch, and there is no limitation, for example, corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, rice starch, sweet potato starch, green bean starch, pea starch and their modified starch For example, acetylation, etherification, crosslinking alone or in combination may be mentioned.
The component (B) suppresses sedimentation of starch in the meat processing solution, from the viewpoint of enhancing the workability at the time of handling the meat processing solution, and from the viewpoint of improving the juicy texture of the processed meat product. It is preferably one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and crosslinked starch thereof, and more preferably gelatinized waxy corn starch.
Here, the crosslinked starch includes acetylated crosslinked starch.
　食肉加工用液中の成分（Ｂ）の含有量は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、食肉加工用液全体に対して好ましくは０．０８質量％以上であり、より好ましくは０．１質量％以上、さらに好ましくは０．１５質量％以上、さらにより好ましくは０．２５質量％以上である。
　また、食肉加工食品のベタツキを抑制する観点から、食肉加工用液中の成分（Ｂ）の含有量は、好ましくは６質量％以下、より好ましくは４質量％以下、さらにより好ましくは１質量％以下である。 The content of the component (B) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid. The amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
Further, from the viewpoint of suppressing the stickiness of processed meat products, the content of the component (B) in the solution for processing meat is preferably 6% by mass or less, more preferably 4% by mass or less, still more preferably 1% by mass It is below.
（成分（Ｃ））
　成分（Ｃ）は、成分（Ｂ）以外の澱粉およびデキストリンからなる群から選択される１種または２種以上である。そして、成分（Ｃ）のデキストロース当量は、乾物換算で０．８以上１０以下である。 (Component (C))
Component (C) is one or more selected from the group consisting of starch and dextrin other than component (B). And the dextrose equivalent of a component (C) is 0.8 or more and 10 or less in dry matter conversion.
　成分（Ｃ）のデキストロース当量は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点、および食肉加工食品のジューシーな食感を向上させる観点から、乾物換算で０．８以上であり、好ましくは０．９以上である。
　また、成分（Ｃ）のデキストロース当量は、食肉加工食品の製造歩留まりを向上させる観点から、乾物換算で１０以下であり、好ましくは８以下、より好ましくは６以下、さらに好ましくは５以下である。 The dextrose equivalent of the component (C) suppresses the sedimentation of the starch in the meat processing liquid to improve the workability at the time of handling the meat processing liquid, and the viewpoint to improve the juicy texture of the meat processed food Therefore, it is 0.8 or more, preferably 0.9 or more in dry matter conversion.
Further, the dextrose equivalent of the component (C) is 10 or less, preferably 8 or less, more preferably 6 or less, further preferably 5 or less in terms of dry matter from the viewpoint of improving the production yield of processed meat products.
　食肉加工用液中の成分（Ｃ）の含有量は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、食肉加工用液全体に対して好ましくは０．０８質量％以上であり、より好ましくは０．１質量％以上、さらに好ましくは０．１５質量％以上、さらにより好ましくは０．２５質量％以上である。
　また、食肉加工食品のベタツキを抑制する観点、および食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、食肉加工用液中の成分（Ｃ）の含有量は、好ましくは６質量％以下であり、より好ましくは５質量％以下、さらに好ましくは３質量％以下、さらにより好ましくは２質量％以下である。 The content of the component (C) in the meat processing liquid is to prevent the sedimentation of the starch in the meat processing liquid and to improve the workability at the time of handling the meat processing liquid. The amount is preferably 0.08% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.15% by mass or more, and still more preferably 0.25% by mass or more.
In addition, from the viewpoint of suppressing the stickiness of processed meat food and suppressing the sedimentation of starch in the liquid for processing meat to improve the workability at the time of handling the liquid for processing meat, the components in the liquid for processing meat ( The content of C) is preferably 6% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, and still more preferably 2% by mass or less.
　次に、食肉加工用液中の成分（Ａ）～（Ｃ）の質量比について説明する。
　まず、食肉加工用液中の成分（Ａ）の含有量に対する成分（Ｂ）の含有量の割合である（（Ｂ）／（Ａ））は、質量比で、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、好ましくは０．００５以上であり、より好ましくは０．０１以上、さらに好ましくは０．０２以上、さらにより好ましくは０．０３以上である。
　また、食肉加工食品のベタツキを抑制する観点から、上記質量比（（Ｂ）／（Ａ））は、好ましくは７以下であり、より好ましくは５以下、さらに好ましくは３以下である。 Next, the mass ratio of the components (A) to (C) in the meat processing liquid will be described.
First, the ratio of the content of the component (B) to the content of the component (A) in the liquid for meat processing ((B) / (A)) is the mass ratio of starch in the liquid for meat processing From the viewpoint of suppressing sedimentation and enhancing workability at the time of handling the meat processing liquid, it is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.02 or more, and still more preferably It is 0.03 or more.
The mass ratio ((B) / (A)) is preferably 7 or less, more preferably 5 or less, and still more preferably 3 or less from the viewpoint of suppressing stickiness of processed meat products.
　また、食肉加工用液中の成分（Ｃ）の含有量に対する成分（Ｂ）の含有量の割合である（（Ｂ）／（Ｃ））は、質量比で、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、好ましくは０．０５以上であり、より好ましくは０．１以上、さらに好ましくは０．２以上である。
　また、食肉加工食品のベタツキを抑制する観点から、上記質量比（（Ｂ）／（Ｃ））は、好ましくは５以下であり、より好ましくは３以下、さらに好ましくは２以下、さらにより好ましくは０．３以下である。 Moreover, the ratio of the content of the component (B) to the content of the component (C) in the liquid for meat processing ((B) / (C)) is the mass ratio of starch in the liquid for meat processing It is preferably 0.05 or more, more preferably 0.1 or more, and still more preferably 0.2 or more, from the viewpoint of suppressing sedimentation and enhancing the workability at the time of handling the meat processing liquid.
Further, from the viewpoint of suppressing the stickiness of processed meat products, the above mass ratio ((B) / (C)) is preferably 5 or less, more preferably 3 or less, still more preferably 2 or less, and still more preferably It is 0.3 or less.
　食肉加工用液中の成分（Ａ）、成分（Ｂ）および成分（Ｃ）の合計は、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工用液全体に対して好ましくは２質量％以上であり、より好ましくは５質量％以上であり、さらに好ましくは８質量％以上である。
　また、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、食肉加工用液中の成分（Ａ）、成分（Ｂ）および成分（Ｃ）の合計は、食肉加工用液全体に対して好ましくは４７質量％以下であり、より好ましくは３０質量％以下、さらに好ましくは２４質量％以下、さらにより好ましくは２１質量％以下である。 The total of the component (A), the component (B) and the component (C) in the meat processing solution is preferably 2 mass% with respect to the whole meat processing solution, from the viewpoint of improving the juicy texture of processed meat products. % Or more, more preferably 5% by mass or more, and still more preferably 8% by mass or more.
Further, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid, the component (A), the component (B) and the component (C) in the meat processing liquid The total of (a) is preferably 47% by mass or less, more preferably 30% by mass or less, still more preferably 24% by mass or less, and still more preferably 21% by mass or less, based on the whole meat processing liquid.
　食肉加工用液は、成分（Ａ）～（Ｃ）以外の成分を含んでもよい。具体的には、食肉加工用液は、さらに、以下の成分（Ｄ）を含むことが好ましい。
成分（Ｄ）：デキストロース当量が、乾物換算で１０超４０以下である、デキストリンおよびオリゴ糖から選択される１種または２種以上。 The meat processing liquid may contain components other than the components (A) to (C). Specifically, it is preferable that the meat processing solution further contains the following component (D).
Component (D): One or more selected from dextrin and an oligosaccharide having a dextrose equivalent of more than 10 and 40 or less on a dry matter basis.
　成分（Ｄ）のデキストロース当量は、食肉加工食品のジューシーな食感を向上させる観点から、乾物換算で好ましくは１０超であり、より好ましくは１２以上である。
　また、成分（Ｄ）のデキストロース当量は、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、乾物換算で好ましくは４０以下であり、より好ましくは３８以下である。 The dextrose equivalent of the component (D) is preferably more than 10, more preferably 12 or more, in terms of dry matter, from the viewpoint of improving the juicy texture of processed meat products.
The dextrose equivalent of the component (D) is preferably 40 or less on a dry matter basis, from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. More preferably, it is 38 or less.
　食肉加工用液中の成分（Ｄ）の含有量は、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工用液全体に対して好ましくは０．４質量％以上であり、より好ましくは０．６質量％以上、さらに好ましくは０．８質量％以上である。
　また、食肉加工用液中の澱粉の沈降を抑制して、食肉加工用液の取り扱い時の作業性を高める観点から、食肉加工用液中の成分（Ｄ）の含有量は、好ましくは２質量％以下であり、より好ましくは１．５質量％以下、さらに好ましくは１．２質量％以下である。 The content of the component (D) in the meat processing liquid is preferably 0.4% by mass or more with respect to the whole meat processing liquid, from the viewpoint of improving the juicy texture of the processed meat food, and more preferably Is at least 0.6% by mass, more preferably at least 0.8% by mass.
In addition, the content of the component (D) in the meat processing liquid is preferably 2 mass from the viewpoint of suppressing the sedimentation of starch in the meat processing liquid and enhancing the workability at the time of handling the meat processing liquid. % Or less, more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less.
　また、本実施形態において、食肉加工用液は、成分（Ａ）～（Ｄ）以外の成分を含んでもよい。
　たとえば、食肉加工用液は水を含んでもよく、水の含有量は、たとえば食肉加工用液中の水以外の成分を除いた残部とすることができる。
　また、食肉加工用液中の水の含有量は、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工用液全体に対してたとえば４０質量％以上であり、好ましくは５０質量％、より好ましくは５３質量％以上である。
　また、食肉加工食品の歩留まりを向上させる観点から、食肉加工用液中の水の含有量は、たとえば９８質量％以下であり、好ましくは９５質量％以下、より好ましくは９０質量％以下である。 Further, in the present embodiment, the meat processing liquid may contain components other than the components (A) to (D).
For example, the meat processing solution may contain water, and the water content may be, for example, the remainder excluding components other than water in the meat processing solution.
Further, the content of water in the meat processing solution is, for example, 40% by mass or more, preferably 50% by mass, based on the whole meat processing solution, from the viewpoint of improving the juicy texture of the processed meat food. More preferably, it is 53% by mass or more.
Further, from the viewpoint of improving the yield of processed meat products, the content of water in the meat processing solution is, for example, 98 mass% or less, preferably 95 mass% or less, more preferably 90 mass% or less.
　また、食肉加工用液は、上述した成分以外の成分を含んでもよく、たとえば、砂糖、食酢、酒、食塩、醤油、胡椒、グルタミン酸ナトリウム等の調味料；乳化剤；香料；酵素製剤、アルカリ製剤、リン酸塩、タンパク質素材等の食肉改良剤等の通常、食品に用いられる成分を含んでもよい。 In addition, the meat processing liquid may contain components other than the components described above, for example, seasonings such as sugar, vinegar, sake, salt, soy sauce, pepper, sodium glutamate etc .; emulsifiers; perfumes; enzyme preparations, alkaline preparations, It may also contain ingredients commonly used in food such as meat improvers such as phosphates and protein materials.
　本実施形態においては、食肉加工用液が成分（Ａ）～（Ｃ）を含むため、食肉加工用液の取り扱い時の作業性に優れる。さらに具体的には、本実施形態における食肉加工用液は成分（Ａ）～（Ｃ）を含むため、食肉加工用液の調製後の時間の経過に伴う澱粉の沈降を抑制することができる。このため、本実施形態の食肉加工用液は食肉への適用時の取り扱い性および作業性に優れたものである。
　また本実施形態においては、食肉加工用液が成分（Ａ）～（Ｃ）を含むため、食肉加工食品をジューシーな食感とすることができる。 In the present embodiment, since the meat processing solution contains the components (A) to (C), the workability at the time of handling the meat processing solution is excellent. More specifically, since the meat processing solution in the present embodiment contains the components (A) to (C), it is possible to suppress the sedimentation of starch with the passage of time after preparation of the meat processing solution. For this reason, the liquid for meat processing of this embodiment is excellent in the handling property at the time of application to meat, and workability.
Further, in the present embodiment, since the meat processing solution contains the components (A) to (C), the processed meat food can have a juicy texture.
　（食肉加工食品）
　本実施形態において、食肉加工食品は、上述した本実施形態における食肉加工用液を用いて製造される。
　食肉加工食品の原料である食肉の具体例として、牛、豚、羊、山羊等の哺乳動物の肉；鶏、アヒル、七面鳥、ガチョウ、鴨等の鳥類の肉；ワニ等の爬虫類；カエル等の両生類；魚、エビ等の魚介類の肉等が挙げられる。
　使用可能な部位に制限はないが、牛肉ではバラ、かたロース、リブロース、サーロイン、ヒレ、らんぷ、もも等、豚肉ではかたロース、ロース、ヒレ、バラ、もも、そともも等、鶏肉ではむね、もも、ささみ等の部位に適用すると、ジューシーな食感を向上させることができる。
　また、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工食品の原料である食肉は、好ましくは塊肉である。 (Meat processed food)
In the present embodiment, the processed meat food is manufactured using the liquid for processing meat in the above-described embodiment.
Specific examples of meat that is a raw material of processed meat products: meat of mammals such as cows, pigs, sheep and goats; meat of birds such as chickens, ducks, turkeys, geese and chicks; reptiles such as crocodiles; Amphibians; meats of fish and shellfish such as fish and shrimp;
There is no restriction on the usable site, but in beef, it is rose, rib loin, ribulose, sirloin, fin, lamb, etc., in pork loin, loin, fin, rose, thigh, thigh, etc. When applied to areas such as chicken meatballs, thighs, and salmon, it can improve the juicy texture.
Moreover, from the viewpoint of improving the juicy texture of processed meat food, meat which is a raw material of processed meat food is preferably bulk meat.
　本実施形態における食肉加工食品としては、ハム；焼き肉、焼き鳥、ステーキ、焼き魚、焼きエビ等の焼肉類；トンカツ、ビーフカツ、チキンカツ、唐揚げ、竜田揚げ、フライドチキン、鮭フライ、アジフライ、ホッケフライ、サバフライ、タラ等の白身魚のフライ、エビフライ等のフライ（様）食品；カレー、シチュー等の煮込み；ホッケの開き等の干物が挙げられる。 Meat processed foods according to the present embodiment include ham; grilled meat such as ham, grilled chicken, steak, grilled fish, grilled shrimp, etc .; Fried fish such as mackerel fry, cod and other white fish, fried fry like shrimp fry and the like; stewed curry and stew and the like;
　中でも、食肉加工食品のジューシーな食感を向上させる観点から、食肉加工食品がフライ（様）食品であることが好ましい。
　フライ（様）食品は、油中で揚げる（油ちょうする）工程を経て得られるフライ食品であってもよいし、油ちょうする工程は経ず、少量の油による焼成調理やスチーム調理で製造される、フライ食品様の食味食感を有するフライ様食品（ノンフライ食品）であってもよい。
　本明細書において、フライ食品およびフライ様食品をあわせて「フライ（様）食品」と呼ぶ。 Above all, it is preferable that the processed meat food is a fried (like) food, from the viewpoint of improving the juicy texture of the processed meat food.
The fry (like) food may be a fry food obtained through a frying (frying) step in oil, or a frying step is not performed, and it is manufactured by baking cooking or steam cooking with a small amount of oil. It may be a fry-like food (non-frying food) having a fry-like taste.
In the present specification, fry food and fry-like food are collectively referred to as "fry (like) food".
　次に、本実施形態における食肉加工食品の製造方法を説明する。
　本実施形態において、食肉加工食品の製造方法は、食肉加工用液を食肉に適用する工程を含む。 Next, the manufacturing method of processed meat products in the present embodiment will be described.
In the present embodiment, the method for producing a processed meat product includes the step of applying a meat processing solution to meat.
　食肉加工用液を食肉に適用する工程は、食肉加工食品における食肉加工用液の効果を高める観点から、好ましくは、インジェクション、タンブリング、浸漬、噴霧および塗布からなる群から選択される１または２以上の方法により食肉加工用液を食肉に適用する工程であり、さらに好ましくはインジェクションまたはタンブリングであり、よりいっそう好ましくはインジェクションまたは減圧条件下でのタンブリングである。 The step of applying the meat processing solution to meat is preferably one or more selected from the group consisting of injection, tumbling, immersion, spraying and application from the viewpoint of enhancing the effect of the meat processing solution in processed meat products. Applying meat processing solution to meat according to the method of (1), more preferably injection or tumbling, and even more preferably tumbling under injection or reduced pressure conditions.
　食肉加工用液の添加量は、原料として用いる食肉の種類、大きさ、適用方法等により設定できるが、食肉加工食品における食肉加工用液の効果を高める観点から、食肉原料として用いる食肉１００質量部に対して、たとえば５質量部以上であり、好ましくは１０質量部以上である。
　また、原料として用いる食肉の好ましい味または食感の劣化を抑制する観点から、食肉加工用液の添加量は、食肉原料として用いる食肉１００質量部に対して、たとえば１５０質量部以下であり、好ましくは１００質量部以下である。 The addition amount of the meat processing liquid can be set according to the type, size, application method and the like of the meat used as the raw material, but from the viewpoint of enhancing the effect of the meat processing liquid in the meat processed food, 100 parts by mass of meat used as the meat raw material For example, it is 5 parts by mass or more, preferably 10 parts by mass or more.
In addition, from the viewpoint of suppressing deterioration of preferable taste or texture of meat used as a raw material, the addition amount of the meat processing liquid is, for example, 150 parts by mass or less with respect to 100 parts by mass of meat used as a meat raw material Is 100 parts by mass or less.
　また、本実施形態において、食肉加工食品の製造方法は、食肉加工用液を食肉に適用する工程の後、食肉を加熱調理して食肉加工食品を得る工程をさらに含んでもよい。 Moreover, in the present embodiment, the method for producing a processed meat food may further include the step of heating and cooking meat to obtain a processed meat food after the step of applying a solution for processing meat to the meat.
　加熱調理工程における加熱調理方法は、食肉加工食品の種類に応じて選択される。
　たとえば、フライ（様）食品においては、加熱調理の具体例として、１４０℃～２２０℃の食用油中での油ちょう、油をひいたフライパンや鉄板上での加熱が挙げられる。また、オーブン等で乾熱調理、マイクロ波加熱調理（電子レンジ調理）または過熱水蒸気調理等により加熱調理をおこなってもよい。
　また、フライ（様）食品は、種物となる食肉に食肉加工用液を適用し、適宜衣材を被覆した後、予備油ちょう等の加熱処理工程、冷凍保存等の保存工程、再油ちょう等の再加熱工程を経て得られるものであってもよい。 The cooking method in the cooking step is selected according to the type of processed meat food.
For example, in fried (like) food, specific examples of cooking include heating in an edible oil at 140 ° C. to 220 ° C., heating in an oil pan or iron plate. Further, heat cooking may be performed by dry heat cooking, microwave heating cooking (microwave cooking), superheated steam cooking, or the like in an oven or the like.
In addition, for fry (like) food, after applying a meat processing solution to the meat to be the seed and coating the clothing material as appropriate, the heat treatment process such as preliminary oil preparation, preservation process such as frozen storage, reoiling Or the like may be obtained through a reheating step such as
　本実施形態において得られる食肉加工食品は、成分（Ａ）～（Ｃ）を含む食肉加工用液が適用されたものであるため、食肉加工食品をジューシーな食感とすることができる。 Since the processed meat food obtained in the present embodiment is a solution for processing meat that contains the components (A) to (C), the processed meat food can have a juicy texture.
　以下に本発明の実施例を示すが、本発明の趣旨はこれらに限定されるものではない。 Although the Example of this invention is shown below, the meaning of this invention is not limited to these.
　（原材料）
　原材料として、主に以下のものを使用した。
（成分（Ａ））
澱粉Ａ－１：Ｊ－オイルミルズワキシーコーンスターチＹ、株式会社Ｊ－オイルミルズ製、ワキシーコーンスターチ（冷水膨潤度２．７、デキストロース当量０．２）
澱粉Ａ－２：Ｊ－オイルミルズコーンスターチＹ、株式会社Ｊ－オイルミルズ製、コーンスターチ（冷水膨潤度２．６、デキストロース当量０．３）
澱粉Ａ－３：株式会社Ｊ－オイルミルズ製、タピオカ澱粉（冷水膨潤度２．１、デキストロース当量０．２）
澱粉Ａ－４：ジェルコールＢＰ－２００、株式会社Ｊ－オイルミルズ製、馬鈴薯澱粉（冷水膨潤度２．２、デキストロース当量０．３）
澱粉Ａ－５：モチールＢ、上越スターチ株式会社製、コメ澱粉（冷水膨潤度２．５、デキストロース当量０．５）
（成分（Ｂ））
澱粉Ｂ－１：アルファワキシースターチ、株式会社Ｊ－オイルミルズ製、α化ワキシーコーンスターチ（冷水膨潤度３３．０）
澱粉Ｂ－２：２００質量部の水に攪拌しながら１００質量部の澱粉Ａ－２を混ぜてスラリーを調製し、攪拌しながらスラリーをオンレーター（出口温度１００℃前後）で糊化させ、この糊液をただちに常法によりドラムドライヤーに薄く広げ、１５０℃で加熱、乾燥した後、粉砕機で粉砕して得られたα化コーンスターチ（冷水膨潤度１０．０）
澱粉Ｂ－３：ジェルコールＧＴ－α、株式会社Ｊ－オイルミルズ製、α化アセチル架橋タピオカ澱粉（冷水膨潤度１４．０）
澱粉Ｂ－４：ジェルコールＢ－α、株式会社Ｊ－オイルミルズ製、α化架橋馬鈴薯澱粉（冷水膨潤度２３．０）
（成分（Ｃ））
澱粉Ｃ－１：ジェルコールＡＨ－Ｆ、株式会社Ｊ－オイルミルズ製（デキストロース当量１．０）
デキストリンＣ－２：ジェルコールＦＺ－１００、株式会社Ｊ－オイルミルズ製（デキストロース当量４．１）
デキストリンＣ－３：サンデック♯３０：三和澱粉工業株式会社製（デキストロース当量４．６）
（成分（Ｄ））
デキストリンＤ－１：サンデック♯１５０、三和澱粉工業株式会社製（デキストロース当量１４．０）
デキストリンＤ－２：サンデック♯３００、三和澱粉工業株式会社製（デキストロース当量２１．０）
オリゴ糖Ｄ－３：ピュアトースＰ、群栄化学工業株式会社製（デキストロース当量３６．０） (raw materials)
The following were mainly used as raw materials.
(Component (A))
Starch A-1: J-Oil Mills Waxy Corn Starch Y, manufactured by J-Oil Mills, Waxy Corn Starch (Cold water swelling degree 2.7, dextrose equivalent 0.2)
Starch A-2: J-Oil Mills Cornstarch Y, manufactured by J-Oil Mills, Cornstarch (Cold water swelling degree 2.6, dextrose equivalent 0.3)
Starch A-3: Tapioca starch (made by J-Oil Mills, Inc., cold water swelling degree 2.1, dextrose equivalent 0.2)
Starch A-4: Gelcor BP-200, manufactured by J-Oil Mills, Inc., potato starch (cold water swelling degree 2.2, dextrose equivalent 0.3)
Starch A-5: Mothyl B, manufactured by Joetsu Starch Co., Ltd., rice starch (cold water swelling degree 2.5, dextrose equivalent 0.5)
(Component (B))
Starch B-1: Alpha waxy starch, manufactured by J-Oil Mills Co., Ltd., gelatinized waxy corn starch (cold water swelling degree 33.0)
Starch B-2: 100 parts by mass of starch A-2 is mixed with 200 parts by mass of water while stirring to prepare a slurry, and the slurry is gelatinized with an on-lator (outlet temperature around 100 ° C.) while stirring. The paste solution is immediately spread thinly on a drum dryer according to a conventional method, heated at 150 ° C., dried, and then crushed with a grinder to obtain gelatinized corn starch (cold water swelling degree 10.0)
Starch B-3: Gelcoal GT-α, manufactured by J-Oil Mills, Inc., α-acetylated cross-linked tapioca starch (cold water swelling degree 14.0)
Starch B-4: Gelcor B-α, manufactured by J-Oil Mills Co., Ltd., pregelatinized crosslinked potato starch (cold water swelling degree 23.0)
(Component (C))
Starch C-1: Gelcor AH-F, manufactured by J-Oil Mills, Inc. (dextrose equivalent 1.0)
Dextrin C-2: Gelcor FZ-100, manufactured by J-Oil Mills, Inc. (dextrose equivalent 4.1)
Dextrin C-3: Sandeck # 30: Sanwa Starch Co., Ltd. (dextrose equivalent 4.6)
(Component (D))
Dextrin D-1: Sandeck # 150, Sanwa Starch Co., Ltd. (dextrose equivalent 14.0)
Dextrin D-2: Sandeck # 300, Sanwa Starch Co., Ltd. (dextrose equivalent 21.0)
Oligosaccharide D-3: Puretorse P, manufactured by Gunei Chemical Industry Co., Ltd. (dextrose equivalent 36.0)
　（実施例１～２３、比較例１～３）
　表１～表５に示す各成分を混合して、各例の食肉加工用液を得た。得られた食肉加工用液の作業性について、沈降体積および沈降性を以下の方法で評価した。また、得られた食肉加工用液をピックル液として用いて以下の方法で唐揚げを作製し、ジューシーさを以下の方法で評価した。評価結果を表１～表５にあわせて示す。 (Examples 1 to 23, Comparative Examples 1 to 3)
The components shown in Tables 1 to 5 were mixed to obtain a meat processing solution of each example. With respect to the workability of the obtained meat processing solution, the sedimentation volume and the sedimentation were evaluated by the following method. Moreover, the fried meat was produced by the following method using the obtained liquid for meat processing as pickle liquid, and the juicyness was evaluated by the following method. The evaluation results are shown in Tables 1 to 5.
（作業性の評価方法）
（沈降体積）
　表１～６に示す各比較例、各実施例のうち、砂糖、白胡椒、グルタミン酸ナトリウムの代わりに水を用いて、各成分を混合し食肉加工用液５０ｍＬを得た。得られた食肉加工用液を５０ｍＬ容メスシリンダーに移し、３０分静置した後の沈降体積（ｍＬ）を読み取った。
　沈降体積（ｍＬ）が大きいほど作業性が良い。 (Evaluation method of workability)
(Settled volume)
Among the comparative examples and the examples shown in Tables 1 to 6, water was used instead of sugar, white pepper and sodium glutamate, and the respective components were mixed to obtain 50 mL of a meat processing liquid. The obtained meat processing solution was transferred to a 50 mL measuring cylinder, and the settling volume (mL) after standing for 30 minutes was read.
The larger the sedimentation volume (mL), the better the workability.
（沈降性）
　上述の方法で得られた沈降体積を成分（Ａ）、（Ｂ）、（Ｃ）および（Ｄ）の総量（ｇ）で除して、沈降性を算出した。
　沈降性が１．７ｍＬ／ｇ以上であるものを合格とした。沈降性の数値が１．７ｍＬ／ｇより大きければ、それだけピックル液中で澱粉が沈澱を起こさず、混合しやすいため好ましい。 (Settling)
The sedimentation volume was calculated by dividing the sedimentation volume obtained by the above-mentioned method by the total amount (g) of the components (A), (B), (C) and (D).
The one having a sedimentation of 1.7 mL / g or more was regarded as pass. If the sedimentation value is greater than 1.7 mL / g, it is preferable because the starch does not precipitate in the pickle solution and it is easy to mix.
（唐揚げの作製方法）
　ピックル液２００ｇを、皮を除去し、２０～３０ｇに切断した鶏モモ肉５００ｇとともにロータリータンブラー（株式会社大道産業製）に入れ、６００ｍｍＨｇまで吸気した後、１２ｒｐｍ、１０℃で１時間タンブリングをおこなった。
　タンブリングをおこなった鶏モモ肉を一晩５℃の冷蔵庫で保存した後、小麦粉にまぶし、１７０～１８０℃に熱した植物油で５分加熱し、唐揚げを作製した。 (How to make fried chicken)
200g of pickle solution was removed from the skin and put into a rotary tumbler (made by Daichi Sangyo Co., Ltd.) together with 500g of chicken peach meat cut into 20-30g, sucked up to 600mmHg and tumbled at 12rpm and 10 ° C for 1 hour .
After tumbling chicken peach meat was stored in a refrigerator at 5 ° C. overnight, it was sprinkled with wheat flour and heated with a vegetable oil heated to 170 to 180 ° C. for 5 minutes to produce fried chicken.
（唐揚げの評価方法）
　各例で得られた唐揚げについて、ジューシー感を評価した。評価は、専門パネラー４名で非常にジューシーなものを５点としジューシーさが感じられないものを１点として１～５点の５段階で評価し、３．５点以上を合格とした。
　また、各例で得られた唐揚げのベタツキについて、専門パネラー４名の合議により、平均的評価で表した。評価基準を以下に示す。◎、○および△を合格とした。
◎：ベタツキを全く感じない
〇：ベタツキをほとんど感じない
△：ベタツキをやや感じる
×：ベタツキを強く感じる (Evaluation method of fried chicken)
Juicy feeling was evaluated about the fried chicken obtained in each case. For the evaluation, four expert panelists rated 5 points that were very juicy, and those that did not feel juicy were rated 1 to 5 in 1 to 5 points, and scored 3.5 points or more.
In addition, the stickiness of fried chicken obtained in each example was expressed by an average evaluation by a panel of four expert panelists. Evaluation criteria are shown below. ◎, ○ and を were accepted.
:: do not feel at all tackiness :: hardly feel at tackiness :: feel some tackiness ×: strongly feel at tackiness
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１のように、食肉加工用液中に成分（Ｂ）を含まない比較例１に比べ、食肉加工用液中に成分（Ａ）、（Ｂ）および（Ｃ）を含む実施例１～４では、沈降性が大きく、作業性が良かった。また実施例１～４をピックル液として使用し得られた唐揚げは、ジューシーな食感に優れていた。
　また、ピックル液中に成分（Ａ）、（Ｂ）および（Ｃ）を含む実施例１～４で得られた唐揚げについて、成分（Ｃ）を２種類含む実施例３および４は、成分（Ｃ）を１種類含む実施例１および２よりもジューシーな食感にさらに優れていた。 As shown in Table 1, Examples 1 to 4 including the components (A), (B) and (C) in the meat processing liquid as compared to Comparative Example 1 in which the component (B) is not contained in the meat processing liquid Then, the sedimentation was large and the workability was good. In addition, the deep-fried chicken obtained by using Examples 1 to 4 as pickle liquid was excellent in juicy texture.
Moreover, Example 3 and 4 which contains two types of components (C) about the fried food obtained by Examples 1-4 which contains an ingredient (A), (B), and (C) in pickle liquid The texture was more juicy than in Examples 1 and 2 which contained one C).
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２のように、実施例１および５～７で得られた唐揚げについて、ピックル液中に成分（Ａ）～（Ｃ）を含む実施例１より、成分（Ａ）～（Ｃ）に加えて（Ｄ）を含む実施例５～７はさらにジューシーな食感に優れていた。ただし、成分（Ｄ）としてオリゴ糖Ｄ－３を加えた実施例７では、実施例１に比べて若干水っぽさを感じた。 As shown in Table 2, the fried chickens obtained in Examples 1 and 5 to 7 were added to Components (A) to (C) according to Example 1 including Components (A) to (C) in pickle liquid. Examples 5 to 7 including (D) were further excellent in juicy texture. However, Example 7 in which oligosaccharide D-3 was added as the component (D) felt a little watery compared to Example 1.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３のように、成分（Ａ）の種類が異なる実施例８～１２の食肉加工用液について、いずれも、比較例２よりも沈降性が大きく作業性が良かった。実施例８～１２の中で、澱粉Ａ－１（ワキシーコーンスターチ）を含む実施例８、および、澱粉Ａ－５（コメ澱粉）を含む実施例１２が、とりわけ沈降性が大きく作業性が良かった。
　また、成分（Ａ）の種類が異なる実施例８～１２で得られた唐揚げについて、いずれも、比較例２よりジューシーな食感に優れていた。実施例８～１２の中で、澱粉Ａ－１（ワキシーコーンスターチ）を含む実施例８、および、澱粉Ａ－５（コメ澱粉）を含む実施例１２は、とりわけジューシーな食感に優れていた。 As shown in Table 3, with respect to the meat-processing liquids of Examples 8 to 12 in which the type of the component (A) was different, the sedimentation was greater than that of Comparative Example 2, and the workability was good. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly high in sedimentation and good in workability. .
In addition, the fried food obtained in each of Examples 8 to 12 in which the type of the component (A) was different was superior in juicy texture as compared with Comparative Example 2. Among Examples 8 to 12, Example 8 containing starch A-1 (waxy corn starch) and Example 12 containing starch A-5 (rice starch) were particularly excellent in the juicy texture.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４のように、成分（Ｂ）の種類が異なる実施例８および１３～１５の食肉加工用液について、いずれも、比較例１よりも沈降性が大きく作業性が良かった。実施例８および１３～１５の中で、澱粉Ｂ－１（α化ワキシーコーンスターチ）を含む実施例８が、最も沈降性が高く作業性が良かった。
　また、成分（Ｂ）の種類が異なる実施例８および１３～１５から得られた唐揚げについて、いずれも、比較例１よりもジューシーな食感に優れていた。実施例８、１３～１５の中で、澱粉Ｂ－１（α化ワキシーコーンスターチ）を含む実施例８が、最もジューシーな食感に優れていた。 As shown in Table 4, with respect to the meat-processing solutions of Examples 8 and 13 to 15 in which the type of the component (B) was different, the sedimentation was greater than that of Comparative Example 1, and the workability was good. Among Examples 8 and 13 to 15, Example 8 containing starch B-1 (pregelatinized waxy corn starch) had the highest sedimentation and good workability.
In addition, the fried food obtained from each of Examples 8 and 13 to 15 in which the type of the component (B) was different was superior in the juicy texture as compared with Comparative Example 1. Among Examples 8 and 13 to 15, Example 8 containing starch B-1 (pregelatinized waxy corn starch) was excellent in the most juicy texture.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５のように、成分（Ａ）、成分（Ｂ）および成分（Ｃ）を含む実施例１および１６～２３の食肉加工用液は、いずれも、沈降性が高く作業性に優れ、それを用いた唐揚げは、ジューシーな食感に優れていた。ただし、成分（Ａ）を１質量％含む実施例１６の場合、実施例１および１７～２３に比べて唐揚げにややベタツキが感じられた。
　一方、食肉加工用液中に成分（Ｃ）を含まない比較例３の食肉加工用液は沈降性が低く作業性が劣り、それを用いた唐揚げは、ジューシーな食感も劣っていた。
　また、食肉加工用液中の成分（Ａ）、成分（Ｂ）および成分（Ｃ）の比率を変えても、（Ｂ）／（Ａ）の比および（Ｃ）／（Ｂ）が範囲内であれば沈降性は良好であり、それを用いて得られる唐揚げは、ジューシーな食感に優れていた。 As shown in Table 5, all of the meat processing solutions of Examples 1 to 16 containing the component (A), the component (B) and the component (C) have high sedimentation and excellent workability. The fried chicken used had excellent juicy texture. However, in the case of Example 16 containing 1% by mass of the component (A), compared to Examples 1 and 17 to 23, some stickiness was felt in fried chicken.
On the other hand, the liquid for meat processing of Comparative Example 3 which does not contain the component (C) in the liquid for meat processing had low sedimentation and poor workability, and the deep-fried fish using it also had inferior juicy texture.
Also, even if the ratio of component (A), component (B) and component (C) in the meat processing liquid is changed, the ratio of (B) / (A) and (C) / (B) are in the range If it were, the sedimentation was good, and the deep-fried chicken obtained with it had excellent juicy texture.
　表１～表５より、各実施例においては、各比較例に比べて、食肉加工溶液中での澱粉の沈降が抑制されており、鶏肉への適用工程における作業性に優れていた。
　また、各実施例で得られた唐揚げは、ジューシーな食感に優れていた。 From Tables 1 to 5, in each Example, the sedimentation of starch in the meat processing solution was suppressed and the workability in the application process to chicken meat was excellent as compared with each Comparative Example.
In addition, the fried chicken obtained in each example was excellent in juicy texture.
　（実施例２４、比較例４）
　表６に示す各成分を混合して、各例の食肉加工用液を得た。得られた食肉加工用液の沈降体積および沈降性を前述の方法で測定した。また、得られた食肉加工用液をピックル液として用いて以下の方法で豚カツを作製した。 (Example 24, Comparative Example 4)
Each component shown in Table 6 was mixed to obtain a meat processing solution of each example. The sedimentation volume and sedimentation of the obtained meat processing solution were measured by the method described above. Moreover, the pork cutlet was produced with the following method, using the obtained liquid for meat processing as pickle liquid.
（豚カツの作製方法）
　一晩流水解凍した冷凍豚ロース肉（食肉加工業者より入手）５００ｇにインジェクター（株式会社トーニチ製、スーパーインジェクターＴＮ－ＳＰ１８）を用いて、ピックル液をインジェクション（肉質量の３５％のピックル液の添加）した。
　インジェクション後の豚ロース肉をロータリータンブラー（株式会社大道産業製）に入れ、６００ｍｍＨｇまで吸気した後、１２ｒｐｍ、１０℃で６０分タンブリングをおこなった。タンブリングが終わった豚ロース肉を、ケースに入れて－１８℃で一晩冷凍し、再び０℃まで解凍した後、ハムスライサー（花木製作所株式会社製）で厚さ１ｃｍ、質量８０ｇに成型した。
　このように成型された肉に、小麦粉、液卵、パン粉をつけ１７０℃の植物油で６分フライし、豚カツを作製した。 (How to make pork cutlet)
Use an injector (Superinjector TN-SP18) to inject 500g of frozen pork loin meat (obtained from a meat processing company) that has been thawed overnight with flowing water and add pickle solution (35% of the weight of the meat) )did.
After injection, the pork loin was placed in a rotary tumbler (made by Daido Sangyo Co., Ltd.), sucked to 600 mmHg, and tumbled at 12 rpm and 10 ° C. for 60 minutes. The pork loin meat after tumbling was put in a case, frozen at -18 ° C overnight, and thawed again to 0 ° C, and then molded into a weight of 80 cm and a mass of 80 g with a ham slicer (manufactured by Hanaki Seisakusho Co., Ltd.).
Flour, liquid egg and bread crumbs were applied to the thus molded meat and fried in vegetable oil at 170 ° C. for 6 minutes to prepare a pork cutlet.
（豚カツの評価方法）
　得られた豚カツについて、ジューシー感を評価した。評価は、専門パネラー４名で非常にジューシーなものを５点としジューシーさが感じられないものを１点として１～５点の５段階で評価し、３．５点以上を合格とした。
　評価結果を表６にあわせて示す。 (Evaluation method of pork cutlet)
Juicy feeling was evaluated about the obtained pork cutlet. For the evaluation, four expert panelists rated 5 points that were very juicy, and those that did not feel juicy were rated 1 to 5 in 1 to 5 points, and scored 3.5 points or more.
The evaluation results are shown in Table 6 together.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６のように、比較例４に比べて、実施例２４では食肉加工用液中での澱粉の沈降が抑制されており、豚肉への適用工程における作業性に優れていた。また、実施例２４で得られた豚カツは、ジューシーな食感に優れていた。 As shown in Table 6, compared with Comparative Example 4, sedimentation of starch in the meat processing liquid was suppressed in Example 24, and the workability in the application process to pork was excellent. Moreover, the pork cutlet obtained in Example 24 was excellent in juicy texture.
　この出願は、２０１７年９月２８日に出願された日本出願特願２０１７－１８７５６５号を基礎とする優先権を主張し、その開示のすべてをここに取り込む。 This application claims priority based on Japanese Patent Application No. 2017-187565 filed on September 28, 2017, the entire disclosure of which is incorporated herein.

Claims (10)

  1. 　以下の成分（Ａ）～（Ｃ）：
    　（Ａ）冷水膨潤度が１超８未満である澱粉、
    　（Ｂ）冷水膨潤度が８以上４０以下である澱粉、および
    　（Ｃ）前記成分（Ｂ）以外の澱粉およびデキストリンからなる群から選択される１種または２種以上
    　を含み、
    　前記成分（Ａ）のデキストロース当量が、乾物換算で０超０．８未満であり、
    　前記成分（Ｃ）のデキストロース当量が、乾物換算で０．８以上１０以下である、食肉加工用液。     The following components (A) to (C):
    (A) starch having a cold water swelling degree of more than 1 and less than 8;
    (B) a starch having a cold water swelling degree of 8 or more and 40 or less, and (C) one or more selected from the group consisting of starch and dextrin other than the component (B),
    The dextrose equivalent of the component (A) is more than 0 and less than 0.8 in dry matter,
    The liquid for meat processing whose dextrose equivalent of the said component (C) is 0.8 or more and 10 or less in dry matter conversion.
  2. 　前記成分（Ａ）が、ワキシーコーンスターチ、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉およびコメ澱粉からなる群から選択される１種または２種以上である、請求項１に記載の食肉加工用液。 The meat-processing solution according to claim 1, wherein the component (A) is one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and rice starch.
  3. 　当該食肉加工用液中の前記成分（Ａ）の含有量が、当該食肉加工用液全体に対して０．８質量％以上３５質量％以下である、請求項１または２に記載の食肉加工用液。 The meat processing according to claim 1 or 2, wherein a content of the component (A) in the meat processing liquid is 0.8% by mass or more and 35% by mass or less with respect to the whole meat processing liquid. liquid.
  4. 　前記成分（Ｂ）が、ワキシーコーンスターチ、コーンスターチ、タピオカ澱粉、馬鈴薯澱粉およびこれらの架橋澱粉の、α化物からなる群から選択される１種または２種以上である、請求項１乃至３いずれか１項に記載の食肉加工用液。 The component (B) is one or more selected from the group consisting of waxy corn starch, corn starch, tapioca starch, potato starch and crosslinked starch thereof, or any one or more of them. Meat processing liquid according to the item.
  5. 　さらに、以下の成分（Ｄ）：
    　（Ｄ）デキストリンおよびオリゴ糖からなる群から選択される１種または２種以上
    　を含み、前記成分（Ｄ）のデキストロース当量が、乾物換算で１０超４０以下である、請求項１乃至４いずれか１項に記載の食肉加工用液。     Furthermore, the following component (D):
    (D) One or more selected from the group consisting of dextrin and oligosaccharide, and the dextrose equivalent of the component (D) is more than 10 and not more than 40 in dry matter. Meat processing liquid according to item 1.
  6. 　当該食肉加工用液中の前記成分（Ａ）の含有量に対する前記成分（Ｂ）の含有量（（Ｂ）／（Ａ））が、質量比で０．００５以上７以下である、請求項１乃至５いずれか１項に記載の食肉加工用液。 The content ((B) / (A)) of the component (B) relative to the content of the component (A) in the meat processing liquid is 0.005 or more and 7 or less in mass ratio. 5. A meat processing liquid according to any one of 5 to 5.
  7. 　当該食肉加工用液中の前記成分（Ｃ）の含有量に対する前記成分（Ｂ）の含有量（（Ｂ）／（Ｃ））が、質量比で０．０５以上５以下である、請求項１乃至６いずれか１項に記載の食肉加工用液。 The content ((B) / (C)) of the component (B) relative to the content of the component (C) in the meat processing liquid is 0.05 or more and 5 or less in mass ratio. -6-Meat processing liquid according to any one of items 1 to 6.
  8. 　当該食肉加工用液中の前記成分（Ａ）、前記成分（Ｂ）および前記成分（Ｃ）の含有量の合計が、当該食肉加工用液全体に対して２質量％以上４７質量％以下である、請求項１乃至７いずれか１項に記載の食肉加工用液。 The total content of the component (A), the component (B) and the component (C) in the meat processing solution is 2% by mass or more and 47% by mass or less based on the whole meat processing solution The solution for processing meat according to any one of claims 1 to 7.
  9. 　請求項１乃至８いずれか１項に記載の食肉加工用液を食肉に適用する工程を含む、食肉加工食品の製造方法。 A method for producing a processed meat food, comprising the step of applying the solution for processing meat according to any one of claims 1 to 8 to meat.
  10. 　食肉加工用液を食肉に適用する前記工程が、インジェクション、タンブリング、浸漬、噴霧および塗布からなる群から選択される１または２以上の方法により前記食肉加工用液を前記食肉に適用する工程である、請求項９に記載の食肉加工食品の製造方法。 The step of applying a meat processing solution to meat is a step of applying the meat processing solution to the meat by one or more methods selected from the group consisting of injection, tumbling, dipping, spraying and coating. The manufacturing method of processed meat products according to claim 9.
PCT/JP2018/027257 2017-09-28 2018-07-20 Meat processing fluid and method for manufacturing processed meat food WO2019064845A1 (en)

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JPH1099051A (en) * 1996-10-01 1998-04-21 Matsutani Chem Ind Ltd Processed raw meat
JP2000157218A (en) * 1998-11-27 2000-06-13 Honen Corp Oil-in-water drop type emulsified liquid for processing meat, processed meat product in which the emulsified liquid is injected and its production
US20040043130A1 (en) * 2002-08-28 2004-03-04 Thomas David J. Binder system for thermally processed meat products and meat product produced thereby
WO2018123257A1 (en) * 2016-12-27 2018-07-05 株式会社Ｊ－オイルミルズ Meat processing fluid and method for manufacturing processed meat food

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022004366A1 (en) * 2020-06-30 2022-01-06 株式会社Ｊ－オイルミルズ Batter flour composition for non-fried foods and batter composition

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