WO2021060350A1

WO2021060350A1 - Method for manufacturing processed meat product

Info

Publication number: WO2021060350A1
Application number: PCT/JP2020/035963
Authority: WO
Inventors: 加藤　健太; 采香佐藤; 淳平窪田; 千弘石川; 浩二相楽; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2019-09-27
Filing date: 2020-09-24
Publication date: 2021-04-01
Also published as: JPWO2021060350A1; CN114727632A; TW202126182A

Abstract

The present invention is a method for manufacturing a processed meat product that includes (A) a step in which at least meat fragments and fat- or oil-processed starch are mixed to obtain a mixture, and (B) a step in which the mixture is molded and a molded article is obtained.

Description

Manufacturing method of processed meat products

The present invention relates to a method for producing a processed meat product.

In the production of processed meat products, meat pieces are cut from meat chunks as a raw material to obtain meat pieces, which results in end meat (hereinafter referred to as small piece meat). The small piece of meat is small in size to be used as it is for the production of processed meat products.
By binding these small pieces of meat to each other, they can be used as a single piece of meat in the production of processed meat products. As an existing method, there is known a method of imparting viscosity to small pieces of meat by infiltrating a liquid containing a phosphate to bind the small pieces of meat to each other.
However, phosphate dissolves proteins contained in meat. Therefore, the single piece of meat obtained by the above method has a impaired flesh-like fibrous texture. Therefore, a method for binding small pieces of meat that does not use phosphate or uses a relatively small amount of phosphate has been studied.
For example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 7-99933), a binder containing protein and chitosan and starch are added to a plurality of small pieces of meat to make the small pieces of meat together. The method of binding is described. In this method, a gel is interposed between the small pieces of meat and the small pieces of meat as a binder material.

Japanese Unexamined Patent Publication No. 7-99933

However, as a result of examination by the present inventors, it is clear that one piece of meat obtained by the binding method described in Patent Document 1 has a low binding property, so that a texture like one piece of meat cannot be obtained. Became. The present invention provides a method for producing a processed meat product, which has excellent binding properties between the small piece meat and the small piece meat.

As a result of diligent research, the present inventors have made a production method having at least a step of mixing small pieces of meat and fat-processed starch to obtain a mixture and a step of molding the mixture to obtain a molded product. According to this, it was found that a processed meat product having excellent binding properties of small pieces of meat can be produced.

[1]
The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method for producing processed meat products, including.
[2]
The production method according to [1], wherein the oil-processed starch is mixed with 1 part by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the small piece meat.
[3]
The production method according to [1] or [2], wherein in the step (A), salts are mixed with 100 parts by mass of the small pieces of meat in an amount of 0.1 part by mass or more and 5 parts by mass or less.
[4]
The production method according to any one of [1] to [3], wherein water is further added and mixed in the step (A).
[5]
The production method according to [4], wherein the water is mixed with 100 parts by mass of the small pieces of meat in an amount of 0.1 part by mass or more and 20 parts by mass or less.
[6]
The production method according to any one of [1] to [5], wherein the protein material is further added and mixed in the step (A).
[7]
The production method according to any one of [1] to [6], wherein the small piece of meat has undergone a watering step.
[8]
The production method according to any one of [1] to [7], wherein the piece-shaped meat is 0.4 g or more and 30 g or less.
[9]
The production method according to any one of [1] to [8], wherein the maximum length of the small piece of meat is more than 10 mm and 100 mm or less.
[10]
The production method according to any one of [1] to [9], wherein the piece-shaped meat is one or more selected from the group consisting of livestock meat, animal meat, poultry meat and seafood.
[11]
The oil-and-fat-processed starch is one or two or more selected from the group consisting of corn starch, tapioca starch and these modified starches, and is processed by oil-and-fat processing, according to any one of [1] to [10]. Production method.
[12]
The production method according to [11], wherein the processing of the modified starch is one or two selected from the group consisting of phosphoric acid cross-linking and acetylation.

[13]
[1] A method for producing a processed meat food, which comprises a step of cooking a processed meat product obtained by the production method according to any one of [1] to [12].
[14]
The production method according to [13], wherein the cooking is one or more heat treatments selected from the group consisting of oiling, baking, boiling, boiling and steam heating.
[15]
The processed meat food is one selected from the group consisting of fried chicken, fried chicken, beef cutlet, pork cutlet, chicken cutlet, fried fish, bacon, roast pork, steak, roasted meat, and kakuni, according to [13]. Production method.

[16]
A binder for small pieces of meat containing oil-processed starch as an active ingredient.
[17]
The binder according to [16], wherein the content of the modified starch is 50% by mass or more and 100% by mass or less.
[18]
The binder according to [16] or [17], which further comprises salts.
[19]
The binder according to [18], which contains the salts in an amount of 0.1 part by mass or more and 50 parts by mass or less per 100 parts by mass of the modified starch.
[20]
The binder according to any one of [16] to [19], further comprising a protein material.

[21]
The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method of binding small pieces of meat, including.
[22]
The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method of improving the fibrous texture of processed meat foods, including.

According to the present invention, it is possible to provide a method for producing a processed meat product having excellent binding properties.

FIG. 1A is a diagram showing a cross-sectional image of fried chicken of Comparative Example 4. FIG. 1B is a diagram showing a cross-sectional image of fried chicken according to Example 4-1. FIG. 1C is a diagram showing a cross-sectional image of fried chicken of Example 4-2. FIG. 1D is a diagram showing a cross-sectional image of fried chicken of Example 4-3.

Hereinafter, embodiments of the present invention will be described.

<Manufacturing method of processed meat products>
The method for producing a processed meat product according to the present embodiment is as follows: (A) at least a step of mixing small pieces of meat and modified starch of fats and oils to obtain a mixture thereof, and (B) molding and molding the mixture. It has a step of obtaining a product and a step of binding the small pieces of meat having the same. The "processed meat product" in the present specification is a product in which small pieces of meat are bound to each other, and is a raw material for processed foods.

(Step (A))
Specifically, the step (A) is a step of mixing at least small pieces of meat and oil-processed starch to obtain a mixture containing them. In the step of obtaining the mixture, the small pieces of meat and the modified starch may be mixed, or these may be further mixed with other components.
"(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture thereof" is specifically described as long as the modified starch of oil and fat can be attached to the surface of the small pieces of meat. Any mixing method may be used. For example, in step (A), powdered oil-processed starch is added to a plurality of small pieces of meat, and then the plurality of small pieces of meat are stirred to obtain the small pieces of meat and the modified starch of oil and fat. It may be a step of mixing and obtaining a mixture thereof.
The mixing may be performed manually or mechanically. The meat may be mixed to such an extent that viscosity can be obtained on the surface of the flaky meat, and the mixing time is preferably 0.5 minutes or more, more preferably 1 minute or more, further preferably 2 minutes or more, still more preferably 3 minutes or more. preferable. If the small pieces of meat and the modified starch are mixed for too long, the meat structure of the small pieces of meat may be damaged. Therefore, the mixing time of the small piece meat and the modified starch is preferably 10 minutes or less, more preferably 5 minutes or less.

In the step (A), water may be further added and mixed. That is, water may be mixed when the oil-fat modified starch and the small piece meat are mixed. From the viewpoint of improving the dispersibility of the modified starch, it is preferable to add water to the small pieces of meat before the modified starch. From the viewpoint of improving moldability, water may be mixed in an amount of 0.1 part by mass or more with respect to 100 parts by mass of the small piece of meat, preferably 1 part by mass or more, and 3 parts by mass or more. Is more preferable, and 20 parts by mass or less may be mixed, 15 parts by mass or less is preferable, and 10 parts by mass or less is more preferable.

(Small meat)
The piece-shaped meat is not limited as long as it is meat, for example, pork, beef, chicken, goat meat, sheep meat, horse meat, boar meat, deer meat, rabbit meat, bear meat, duck meat, pigeon meat, duck meat, and sardines. Meat and poultry such as turkey; meat and poultry; and fish such as salmon, Thai, tuna, salmon, sardine tuna, cod, bonito, sardine; Crabs such as squid, squid, squid, squid, squid, firefly squid, spear squid, etc .; and squid such as squid, octopus, etc. Can be done. Above all, from the viewpoint that the effect of the present embodiment can be more easily obtained, it is preferable to use one or more kinds selected from the group consisting of livestock meat, beef and pork and seafood, and livestock meat, beef and seafood. It is more preferable to use one or more kinds selected from the group consisting of pork meat, and it is further preferable to use one kind or two or more kinds selected from the group consisting of pork, beef and chicken.

The mass of one piece of meat is preferably 0.4 g or more, more preferably 0.5 g or more, still more preferably 0.5 g or more, from the viewpoint of making the balance between moldability and fibrous texture more preferable. , Even more preferably 3 g or more, even more preferably 5 g or more, preferably 30 g or less, more preferably 25 g or less, still more preferably 21 g or less.
Here, in the "method for producing a processed meat product" according to the present embodiment, specifically, a plurality of small pieces of meat are used. Of the plurality of small pieces, 90% or more of the small pieces are preferably 0.4 g or more, and 90% or more of the small pieces are more preferably 0.5 g or more. % Or more of the small pieces of meat is more preferably 3 g or more, 90% or more of the small pieces of meat is more preferably 5 g or more, and 90% or more of the small pieces of meat is 9 g or more. Even more preferable. From the viewpoint of improving moldability, 90% or more of small pieces of meat is preferably 30 g or less, 90% or more of small pieces of meat is more preferably 25 g or less, and 90% or more of small pieces of meat is 21 g or less. Is more preferable. Small pieces of meat having a uniform mass may be used, but small pieces of meat having a non-uniform mass may be mixed and used.

Further, the "small piece meat" used in the present embodiment has a maximum length of more than 10 mm, preferably 100 mm or less, from the viewpoint of making the balance between moldability and fibrous texture more preferable. Of the plurality of small pieces of meat used in the "method for producing a processed meat product" according to the present embodiment, the maximum length of 90% or more of the small pieces of meat is, for example, more than 10 mm and 11 mm or more. Preferably, the maximum length of 90% or more of the small pieces of meat is more preferably 13 mm or more, further preferably the maximum length of 90% or more of the small pieces of meat is 20 mm or more, and 90% or more of the small pieces. It is even more preferable that the maximum length of the meat piece is 30 mm or more. From the viewpoint of improving moldability, the maximum length of 90% or more of small pieces of meat is preferably 100 mm or less, more preferably 90% or more of small pieces of meat is 80 mm or less, and 90% or more of small pieces. It is more preferable that the maximum length of the flake meat piece is 75 mm or less. The "maximum length" means the line segment connecting any two points of the small piece of meat, which is the maximum length. For example, when the shape of the small piece of meat is a rectangular parallelepiped, the diagonal length is set as the maximum length. The maximum length of uniform piece meat may be used, but the maximum length of non-uniform piece meat may be used.

Meat that has been cut into small pieces with a meat grinder to a maximum length of 10 mm or less (hereinafter referred to as minced meat) does not fall under the category of "small pieces of meat" in this specification. Processed meat products produced using small pieces of meat such as minced meat as the main raw material tend to have a low fibrous texture. However, in the present embodiment, the minced meat may be used in an amount as long as a processed meat product having a fiber feeling in a preferable range can be obtained. For example, 0 parts by mass or more, or more than 0 parts by mass may be used with respect to 100 parts by mass of small pieces of meat, and for example, 25 parts by mass or less, preferably 20 parts by mass or less, more preferably 15 parts by mass or less. , More preferably 10 parts by mass or less, still more preferably 5 parts by mass or less.

The small piece meat used in the step of mixing the oil-fat modified starch to obtain a mixture may have undergone a watering step. The meat mass before being cut into small pieces of meat may be subjected to the watering step, or the small pieces of meat itself may be subjected to the watering step. The water addition step may be a step of immersing the meat mass or the small piece meat in the liquid, or may be a step of subjecting the meat mass or the small piece meat to the tumbling treatment. The "tumbling process" refers to a process of physically infiltrating a liquid containing water or the like into raw meat using a tumbler (a drum having a rotating mechanism and having a convex portion on the inner surface).

The water yield of the fragmented meat that has undergone the watering step is not limited, but is preferably 110% or more, more preferably 115% or more, from the viewpoint of making the balance between productivity and fibrous texture more preferable. , 120% or more, more preferably 300% or less, more preferably 250% or less, still more preferably 200% or less. "Water yield" means the ratio of the mass of meat after water to the mass of meat before water.
Meat mass after hydration ÷ Meat mass before hydration x 100 (%)
It is represented by. The mass of the meat after the water addition is measured after transferring the meat after the water addition step to a colander or the like to remove the liquid that could not be absorbed.

(Fixed starch)
In the present embodiment, from the viewpoint of further enhancing the effect of improving the binding property, it is preferable to mix 1 part by mass or more of the oil-processed starch with respect to 100 parts by mass of the small piece meat, and 2 parts by mass or more is mixed. It is preferable to mix 3 parts by mass or more, more preferably 4 parts by mass or more, more preferably 50 parts by mass or less, more preferably 30 parts by mass or less, and 20 parts by mass. It is more preferable to mix below, more preferably 10 parts by mass or less, and even more preferably 8 parts by mass or less.

The modified starch is a starchy material produced by adding one or more selected from the group consisting of edible oils and fats and edible oils and fats to the raw material starch, and then mixing and heating the starchy material. Point to.

There are no restrictions on the raw material starch for producing oil-processed starch, including corn starch, horse bell starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, green bean starch, pea starch and their chemical starches such as acetylation. ; Etherization; Starch cross-linking, adipic acid cross-linking and other cross-linking, alone or in combination, and the like can be mentioned. The modified starch is preferably one or two selected from the group consisting of phosphate cross-linking and acetylation from the viewpoint of improving the binding property.
Further, the oil-and-fat modified starch is preferably one or two selected from the group consisting of the oil-processed tapioca starch and the oil-processed cornstarch from the viewpoint of favoring the binding property. From the same viewpoint, the fat-processed starch is obtained by fat-processing one or more selected from the group consisting of corn starch, tapioca starch and modified starch thereof.
The fat-processed tapioca starch and the fat-processed cornstarch raw materials, tapioca starch and cornstarch, may be unmodified starch or chemical starch, but are preferably modified starch.
The oil-and-fat modified starch is preferably oil-processed phosphate-crosslinked tapioca starch and oil-processed acetylated tapioca starch, and more preferably oil-processed phosphoric acid-crosslinked tapioca starch from the viewpoint of preferable binding property.

In addition, as edible oils and fats that are raw materials for oil-processed starch, soybean oil, hylinol safflower oil and other safflower oils, corn oil, rapeseed oil, egoma oil, flaxseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil and rice. Examples thereof include oil, palm oil, palm oil, sesame oil, camellia oil, tea oil, mustard oil, capoc oil, kaya oil, walnut oil and poppy oil.
Further, as the edible oil / fat, it is more preferable to use an oil / fat having an iodine value of 100 or more, and further preferably 140 or more. Specific examples of the fat and oil having an iodine value of 140 or more include hylinolean safflower oil and linseed oil, and more preferably hylinolea safflower oil.

Examples of edible oil and fat related substances include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysolvate; phospholipid. From the viewpoint of preferable adhesion, polyglycerin fatty acid ester is preferable, and diglycerin monooleic acid ester is more preferable.

Here, the blending amount of the edible oil or fat or the edible oil or fat related substance at the time of preparing the oil or fat processed starch is the total amount of the edible oil or fat and the edible oil or fat related substance with respect to 100 parts by mass of the raw material starch from the viewpoint of obtaining better binding properties. For example, it may be 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more.
Further, the total amount of the edible oil or fat or the edible oil or fat related substance to 100 parts by mass of the raw material starch is set to, for example, 2 parts by mass or less in total of the edible oil or fat and the edible oil or fat related substance from the viewpoint of binding property. It is preferably 5 parts by mass or less, more preferably 0.8 parts by mass or less.

Further, as a raw material for the oil-and-fat processed starch, components other than the above-mentioned components may be used, and examples thereof include soybean flour such as full-fat soybean flour and defatted soybean flour, and defatted soybean flour is preferable.

Next, one aspect of the method for producing the modified starch used in the present embodiment will be described.
The method for producing fat-processed starch includes, for example, the following steps: a step of blending one or more selected from the group consisting of edible fats and oils and edible fat-related substances with raw material starch to prepare a formulation. , And the step of heat-treating the formulation obtained in the step of preparing the formulation.

Here, in the step of preparing the formulation, the formulation may be configured to contain a pH adjuster from the viewpoint of suppressing the oxidative odor of the modified starch.
The pH adjuster may be any pH adjuster that can be used in foods and can be selected according to the types of raw material starch and edible oils and fats, but has an effect on water solubility and taste on the final product. Hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide; and carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate; and sodium hydrogen phosphate, sodium dihydrogen phosphate. Etc.; and organic acid salts other than the above such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. are preferable, and one of them. It is preferable to mix the above. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like are used, and more preferably one or more selected from the group consisting of sodium carbonate and trisodium citrate is used.

Next, a step of heat-treating the compound will be described.
In the step of heat-treating the compound, the modified starch is obtained by heating the compound obtained in the step of preparing the compound.
The heat treatment is preferably carried out at a low temperature of 130 ° C. or lower, more preferably less than 120 ° C., and more preferably at a low temperature of about 40 to 110 ° C. By doing so, the binding property becomes higher. Although the lower limit of the heating temperature is not limited, it is set to, for example, 40 ° C. or higher from the viewpoint of appropriately shortening the heating period and improving productivity.

The period of heat treatment is appropriately set according to the state of starch and the heating temperature, and is, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, and more preferably 6 hours or more and 18 days or less. is there.

(Other materials)
In the step (A), ingredients other than the oil-processed starch and the small pieces of meat may be further mixed. Further, the mixture obtained in the step (A) may further contain ingredients other than the modified starch and the flaky meat.
Other materials include, for example, one or more materials selected from the group consisting of salts, thickeners, protein materials.

From the viewpoint of improving the binding property, when mixing the oil-processed starch and the small piece meat, it is preferable to mix 0.1 part by mass or more of salts with respect to 100 parts by mass of the small piece meat, and 0 .3 parts by mass or more is more preferable, 0.8 parts by mass or more is more preferable, 1 part by mass or more is further preferable, and 5 parts by mass or less is mixed from the same viewpoint. It is preferable to mix 4 parts by mass or less, and even more preferably 3 parts by mass or less.

As the salts, salts that can be used in foods can be used, but due to the influence of solubility in water and taste on the final product, salt; and sodium hydroxide, potassium hydroxide, calcium hydroxide, etc. Hydroxides such as magnesium hydroxide; and carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate; and phosphates such as sodium polyphosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate; and citrate 3. It is recommended to use one or more selected from the group consisting of sodium, sodium acetate, sodium lactate, disodium slaked acid, sodium gluconate, sodium tartrate, sodium fumarate; and organic acid salts other than the above. It is preferable to use one or more selected from the group consisting of salt and phosphates, and it is even more preferable to use salt.

From the viewpoint of improving the binding property, when mixing the oil-processed starch and the small piece meat, a thickening stabilizer such as xanthan gum, locust bean gum, carrageenan, guar gum, etc. is applied to 100 parts by mass of the small piece meat. , 0.01 part by mass or more, more preferably 0.03 part by mass or more, further preferably 0.08 part by mass or more, and even more preferably 1 part by mass or more. From the same viewpoint, it is preferable to mix 5 parts by mass or less, more preferably 4 parts by mass or less, and further preferably 3 parts by mass or less.

Further, in the step (A), a protein material may be further added and mixed.
From the viewpoint of improving the binding property, when mixing the oil-processed starch and the small piece meat, 0.5 part by mass or more of a protein material such as soy protein is mixed with 100 parts by mass of the small piece meat. It is preferable to mix 1 part by mass or more, more preferably 3 parts by mass or more, and from the same viewpoint, it is preferable to mix 10 parts by mass or less, and 8 parts by mass or less. It is preferable to mix 5 parts by mass or less, more preferably. It is preferable to use a powdered protein material. The particle size of the powdered protein material is not limited, but from the viewpoint of improving the binding property, a large proportion of fine particles is preferable, and the proportion of particles passing through a 60 mesh (opening 250 μm) sieve is 90% by mass. It is desirable that the amount of particles passing through a sieve of 100 mesh (opening 149 μm) exceeds 90% by mass. The protein material is not limited, but from the viewpoint of improving the binding property, it is preferable to use one or two selected from pea protein and soybean protein.
When using soybean protein, it is preferable to use one or more selected from defatted soybean, concentrated soybean protein and isolated soybean protein, and one or two selected from concentrated soybean protein and isolated soybean protein. It is more preferable to use, and it is further preferable to use isolated soybean protein. As the separated soybean protein, a commercially available separated soybean protein can be used, and for example, New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) can be used.

In addition to the small pieces of meat as the main raw material and the above-mentioned materials, additives that can be generally added to processed meat products may be used. For example
Starch (excluding the above-mentioned oil-processed starch such as sodium octenyl succinate);
Seasonings such as sugar and monosodium glutamate (excluding the salts mentioned above);
Liquid seasonings such as soy sauce, vinegar, fats and oils, sake, mirin;
Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder;
Color formers such as sodium nitrite;
Sodium sorbate and glycine;
Preservatives such as Na acetate;
Antioxidants such as sodium ascorbate;
Colorants such as cochineal pigments;
Emulsifiers such as casein sodium;
Examples thereof include nutritional enhancers such as calcined shell calcium, eggshell calcium, and calcium carbonate.
In addition, ingredients usually used in foods such as flavors may be included.

(Step (B))
In the "(B) step of molding a mixture to obtain a molded product", the shape and means are not limited as long as it is a step of molding the mixture by adjusting the mass and shape to obtain a molded product. Specifically, this step is performed at 50 ° C. or lower. Specifically, the small piece meat contained in the mixture used in the step (B) is unheated. Unheated means that heat of 50 ° C. or higher has not been applied for 10 minutes or longer.

After the "step of molding the mixture (B) to obtain a molded product", one or two treatments selected from the group consisting of a cooling treatment and a freezing treatment may be further performed. Even if the cooling treatment or the freezing treatment is performed, the effect of the binding property according to the present embodiment can be obtained.

<Manufacturing method of processed meat food>
The method for producing a processed meat food according to the present embodiment is a method for producing a processed meat food, which comprises a step of cooking the processed meat product obtained by the above-mentioned method for producing a processed meat product. In the "cooking step", it is preferable to perform one or more heat treatments selected from the group consisting of oil sardines, baking, simmering, boiling, and steam heating, and it is more preferable to perform heat treatment with oil sardines. preferable.
"Processed meat food" is a food prepared by heating processed meat products, for example, fried chicken, fried chicken, beef cutlet, pork cutlet, chicken cutlet, fried fish and other oiled products, bacon, roasted pork, steak, roasted meat, etc. In addition, it is one kind selected from the group consisting of kakuni and the like.
According to the present embodiment, for example, it is possible to obtain a processed meat food having an excellent balance of moldability, fibrous texture, appearance and binding property.

<Binder for small pieces of meat>
The binder for small pieces of meat according to this embodiment contains the above-mentioned oil-and-fat modified starch as an active ingredient. The content of the modified starch is not limited, but from the viewpoint of fibrous texture and binding property, it is preferably 50% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, and more preferably 75% by mass. As mentioned above, it is more preferably 80% by mass or more, even more preferably 90% by mass or more, and for example, it may be 100% by mass or less.
Here, the content of the oil-and-fat modified starch is the amount with respect to the entire binder for small pieces of meat.

The binder for small pieces of meat may further contain salts. When the amount of oil-processed starch in the small piece meat binder is 100 parts by mass, the small piece meat binder contains 0.1 part by mass or more of salts from the viewpoint of improving the binding property. It is preferably contained, preferably 1 part by mass or more, more preferably 5 parts by mass or more, further preferably 10 parts by mass or more, and preferably 50 parts by mass or less, and 40 parts by mass or less. It is more preferable, and it is further preferable to contain 30 parts by mass or less. Salts include salt; and hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide; and carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate; and sodium polyphosphate, phosphoric acid. Phosphates such as disodium hydrogen hydrogen, sodium dihydrogen phosphate; and trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, sodium fumarate; and organic acids other than the above. It is preferable to mix one or more kinds selected from the group consisting of salts, and more preferably one kind or two or more kinds selected from the group consisting of salt and phosphates are blended, and salt is blended. It is more preferable to do so.

The binder for small pieces of meat may further contain a thickening stabilizer from the viewpoint of improving the binding property. From the same viewpoint, when the amount of modified starch in the small piece meat binder is 100 parts by mass, the small piece meat binder contains 0.1 part by mass or more of the thickening stabilizer. It is preferable to contain 0.5 parts by mass or more, further preferably 1 part by mass or more, and from the same viewpoint, it is preferably contained in an amount of 20 parts by mass or less, more preferably 10 parts by mass or less. It is more preferable to contain 5 parts by mass or less. The thickening stabilizer may be one or two selected from the group consisting of xanthan gum, locust bean gum, carrageenan and guar gum, without limitation.

The small piece meat binder may further contain a protein material from the viewpoint of improving the binding property. From the same viewpoint, when the amount of modified starch in the small piece meat binder is 100 parts by mass, the small piece meat binder preferably contains 30 parts by mass or more of a protein material. It is more preferably 50 parts by mass or more, preferably 80 parts by mass or more, and from the same viewpoint, it is preferably 300 parts by mass or less, more preferably 200 parts by mass or less, and more than 150 parts by mass. More preferred. The protein material is preferably a powdered protein material. The particle size of the powdered protein material is not limited, but from the viewpoint of improving the binding property, it is preferable that the powdered protein material has a large proportion of fine particles, and the proportion of particles passing through a 60 mesh (opening 250 μm) sieve is 90% by mass. It is desirable that the amount of particles exceeds 90% by mass, and it is more desirable that the proportion of particles passing through the sieve of 100 mesh (opening 149 μm) exceeds 90% by mass. The protein material is not limited, but from the viewpoint of improving the binding property, it is preferable to use one or two selected from pea protein and soybean protein.
When containing soybean protein, it is preferable to include one or more selected from defatted soybean, concentrated soybean protein and isolated soybean protein, and one or two selected from concentrated soybean protein and isolated soybean protein. It is more preferable to contain, and it is further preferable to contain isolated soybean protein. The isolated soybean protein may contain a commercially available isolated soybean protein, and for example, New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) can be included.

In addition to the above, the binder for small pieces of meat may contain additives that can be generally added to processed meat products. For example
Starch (excluding the above-mentioned oil-processed starch such as sodium octenyl succinate);
Seasonings such as sugar and monosodium glutamate (excluding the salts mentioned above);
Liquid seasonings such as soy sauce, vinegar, fats and oils, sake, mirin;
Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder;
Color formers such as sodium nitrite;
Sodium sorbate and glycine;
Preservatives such as Na acetate;
Antioxidants such as sodium ascorbate;
Colorants such as cochineal pigments;
Emulsifiers such as casein sodium;
Examples thereof include nutritional enhancers such as calcined shell calcium, eggshell calcium, and calcium carbonate.
In addition, ingredients usually used in foods such as flavors may be included.

<Method of binding small pieces of meat and method of improving the fibrous texture of the bound small pieces of meat>
The method of binding the small pieces of meat and the method of improving the fibrous texture of the bound small pieces of meat, that is, the method of improving the fibrous texture of the processed meat food, are described in (A) at least small. This method includes a step of mixing flake meat and modified starch to obtain a mixture, and (B) a step of molding the mixture to obtain a molded product.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. In addition, each table shows the mass part when the total amount of meat is 100 mass parts.

<Fixed starch>
The following materials were mainly used as raw materials for modified starch.
(starch)
Phosphoric acid cross-linked tapioca starch: Actbody TP-1, J-Oil Mills Co., Ltd. Tapioca starch (unchemical): J-Oil Mills Co., Ltd. Corn starch: J-Oil Mills Co., Ltd. acetylated tapioca oil-processed starch (hereinafter Also referred to as "K-1"): Neri-komi starch K-1, manufactured by Nippon Shokuhin Kako Co., Ltd. Octenyl succinate starch Na: N-creamer, manufactured by Ingredion Japan Co., Ltd. (embroidery)
Diglycerin monooleic acid ester: Rikemar JV2681, manufactured by RIKEN Vitamin Co., Ltd. (Other)
Non-fat soybean flour: Milky S, J-Oil Mills Co., Ltd. Hylinol Safflower oil: Safflower salad oil, Summit Oil Co., Ltd. Xanthan gum: Xanthan gum FJ, Maruzen Chemicals Co., Ltd. Carrageenan: KK-9F, Marine Science Co., Ltd. Made by the company

The oil-processed starches 1 to 5 were produced as follows.
(Manufacturing Example 1)
To 100 parts by mass of phosphoric acid cross-linked tapioca starch, 0.1 part by mass of hylinol saflower oil, 0.05 part by mass of diglycerin monooleic acid ester, and 30 parts by mass of water with respect to 10 parts by mass of sodium carbonate were added. Add 0.4 parts by mass (0.1 parts by mass as sodium carbonate equivalent) of a 25% sodium carbonate aqueous solution in which sodium carbonate is completely dissolved, and use a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 3000 rpm for 3 minutes. Was mixed with to obtain a mixture. This mixture was heated at 70 ° C. for 10 days in a shelf-type dryer to obtain modified starch 1. As the mixer in the production example of the present specification, a super mixer (manufactured by Kawata Co., Ltd.) was used.

(Manufacturing Example 2)
In this example, 1.7 parts by mass of defatted soybean flour and 0.2 parts by mass of hylinol safflower oil are added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch, and a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) is used at 3000 rpm. Mixing uniformly for 3 minutes gave a mixture. This mixture was heated at 70 ° C. for 14 days in a shelf-type dryer to obtain oil-fat modified starch 2.

(Manufacturing Example 3)
In this example, 0.1 part by mass of high linoleic safflower oil was added to 100 parts by mass of cornstarch to produce modified starch by the same treatment method as in Production Example 2 to obtain modified starch 3.

(Manufacturing Example 4)
In this example, 0.3 parts by mass of trisodium citrate and 0.3 parts by mass of hylinol safflower oil are added to 100 parts by mass of phosphoric acid-crosslinked tapioca starch, and the modified starch is prepared by the same treatment method as in Production Example 2. It was produced to obtain oil-and-fat modified starch 4.

(Manufacturing Example 5)
In this example, 1 part by mass of defatted soybean flour and 0.1 part by mass of hylinol safflower oil are added to 49.5 parts by mass of modified tapioca starch and 49.5 parts by mass of cornstarch, and the same treatment as in Production Example 2 is added. The modified starch was produced by the method to obtain modified starch 5.

<Evaluation method>
When molding each sample before heating, the moldability was visually evaluated according to the following criteria.
(Evaluation before heating: Moldability)
1 ... Multiple pieces of meat are difficult to collect 2 ... Multiple pieces of meat are difficult to collect 3 ... Multiple pieces of meat are collected 4 ... Multiple pieces of meat are difficult to collect Very easy to organize 5 ... Multiple small pieces of meat are firmly organized

Each sample after heating was eaten, and the fibrous texture, appearance, and binding property were evaluated as an index of the meatiness of one sheet according to the following criteria. The evaluation was conducted by two panelists, and the score was decided by consensus.
(Evaluation after heating: Fiber feeling)
1 ... Very weak fibrous feeling 2 ... Weak fibrous feeling 3 ... Slightly strong fibrous feeling 4 ... Strong fibrous feeling 5 ... Very strong fibrous feeling (evaluation after heating) :Appearance)
1 ... When looking at the cross section, a plurality of small pieces of meat are isolated from each other. 2 ... When looking at the cross section, a part where a plurality of small pieces of meat are integrated and an isolated part. 3 ... When you look at the cross section, most of the parts are integrated with multiple pieces of meat, but there are some isolated parts. 4 ... When you look at the cross section, there are multiple pieces. The meat is integrated and looks like a single piece of meat as a whole. 5 ... Looking at the cross section, multiple small pieces of meat are integrated and are comparable to a single piece of meat as a whole. (Evaluation after heating: Bondability)
1 ... Multiple pieces of meat are not connected and fall apart 2 ... Multiple pieces of meat are slightly connected but fall apart when force is applied 3 ... Multiple pieces of meat 4 ... Multiple pieces of meat are connected 5 ... Multiple pieces of meat are firmly connected

<Experimental Example 1: Examples 1-1 to 1-3 and Comparative Example 1>
In Experimental Example 1, when small pieces of meat were bound using oil-and-fat modified starch, the effects on "moldability", "fiber feeling", "appearance", "bonding property", etc. were confirmed.

(Sample preparation)
First, as small pieces of meat, pork loin was cut into pieces of 15 mm × 15 mm × 10 mm (maximum length of about 23 mm and mass of about 2 to 3 g).
Then, to the cut pork loin, salt, water and modified starch 1 in the proportions shown in Table 1 were added and mixed by hand for 3 minutes. The resulting mixture was sticky. This mixture was molded into a flat elliptical shape having a thickness of about 20 mm to obtain about 100 g of a molded product. The results of the moldability evaluation at this time are shown in Table 1.
Next, eggs, water and cake flour were mixed at a ratio of 6: 3: 5 and dispersed until there were no lumps to prepare a batter solution.
The molded product was immersed in a batter solution and battered. Then, it was sprinkled with bread crumbs and oiled with canning oil at 170 ° C. for 4.5 minutes. Table 1 shows the evaluation results of the "fiber feeling", "appearance", and "bonding property" of the obtained pork cutlet.

(result)
When the modified starch was used, the cohesiveness at the time of molding was improved as compared with the case where the modified starch was not used, and the fibrous texture, binding property, and appearance of the processed meat product were evaluated higher. The higher the ratio of oil-processed starch to the small pieces of meat, the higher the evaluation tended to be.
Further, from the viewpoint of moldability and binding property, salt is preferably used in an amount of 0.5 part by mass or more, preferably 1 part by mass or more, based on 100 parts by mass of pork loin as a small piece of meat. It turned out to be more preferable.

<Experimental Example 2: Examples 2-1 to 2-6 and Comparative Example 2>
In Experimental Example 2, it was confirmed that the size of the small piece of meat had an effect on "moldability", "fiber feeling", "appearance", "bonding property" and the like.

(Sample preparation)
First, as a small piece of meat, pork loin was cut to the size shown in Table 2. From this point onward, tonkatsu was obtained using the raw materials in the proportions shown in Table 2 in the same manner as in Experimental Example 1. Table 2 shows the evaluation results of moldability, fibrous texture, appearance, and binding property.

(result)
From the viewpoint of fibrous texture, binding property, and appearance, it was found that the maximum length of the flaky meat is preferably 12 mm or more, more preferably 14 mm or more, and further preferably 44 mm or more.
From the viewpoint of moldability, it was found that the maximum length of the small piece meat is preferably 71 mm or less.
From the viewpoint of fibrous texture, binding property, and appearance, the mass of the flaky meat is preferably 0.4 g or more, more preferably 0.6 g or more, further preferably 9.9 g or more, and from the viewpoint of moldability. It was found that 21 g or less is preferable.

<Experimental Example 3: Examples 3-1 to 3-4 and Comparative Example 3>
In Experimental Example 3, the influence of the amount of water in the mixture, that is, the concentration of modified starch, on "moldability", "fiber feeling", "appearance", and "bonding property" was confirmed by producing tonkatsu. ..

(Sample preparation)
Tonkatsu was obtained using the raw materials in the proportions shown in Table 3 in the same manner as in Experimental Example 1. Table 3 shows the evaluation results of moldability, fibrous texture, appearance, and binding property.

(result)
The higher the concentration of the oil-and-fat modified starch in the binder, the better the cohesiveness during molding, and the higher the evaluation of the fibrous texture, binding property, and appearance of the processed meat product.
From the viewpoint of moldability, the amount of water is preferably 2 parts by mass or more, more preferably 5 parts by mass or more, and preferably 7 parts by mass or less with respect to 100 parts by mass of pork loin as a small piece of meat. From the viewpoint of fibrous texture, appearance, and binding property, 2 parts by mass or more is preferable, 7 parts by mass or less is preferable, and 5 parts by mass or less is more preferable. Further, it was found that the amount of water is preferably 67 parts by mass or more, preferably 233 parts by mass or less, and more preferably 167 parts by mass or less per 100 parts by mass of processed oil / fat starch.

<Experimental Example 4: Examples 4-1 to 4-6 and Comparative Example 4>
In Experimental Example 4, the influence of the concentration of modified starch and the amount of salt in the binder on "moldability", "fiber feeling", "appearance", "binding property", etc. was determined by producing fried chicken. confirmed.

(Sample preparation)
First, the peeled chicken breast was cut into 20 mm × 20 mm × 20 mm (maximum length of about 35 mm, mass of about 4 to 6 g).
Next, a pickle solution was prepared according to the formulation shown in Table 4. As a water addition step, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and tumbling treatment was performed for 2 hours. The water yield was 123.5%.
Then, the water and binder materials in the proportions shown in Table 5 were added to the cut and tumbled chicken breast and mixed by hand for 3 minutes. The resulting mixture was sticky. 30 g of this mixture was molded into a spherical shape to obtain a molded product. The results of the moldability evaluation at this time are shown in Table 5.
Next, water, fried chicken powder (Juicy Kitchen King, manufactured by Daisho Co., Ltd.) and potato starch were mixed at a ratio of 10: 8: 2 and carefully mixed until there were no lumps to prepare a batter solution. This batter liquid was added to the molded product to obtain a battered molded product.
Then, the battered molded product was oiled with canning oil at about 170 ° C. for 4 minutes, drained well, transferred to a metal vat, and allowed to cool at room temperature. Table 5 shows the evaluation results of the "fiber feeling", "appearance", and "bonding property" of the obtained fried chicken. Further, cross-sectional images of fried chicken of Comparative Example 4 and Examples 4-1 to 4-3 are shown in FIGS. 1A to 1D, respectively.

(result)
The higher the concentration of the oil-and-fat modified starch in the binder, the better the cohesiveness during molding, and the higher the evaluation of the fibrous texture, binding property, and appearance of the processed meat product. Compared with Comparative Example 4 produced without using oil-processed starch, in Examples 4-1 to 4-3, small pieces of meat were directly bonded to each other and integrated, and apparently one piece of meat was formed. It is difficult to see the gap between the small piece meat and the small piece meat (FIGS. 1A to 1D).
The oil-and-fat modified starch is preferably 3 parts by mass or more, more preferably 6 parts by mass or more, and 12 parts by mass or less from the viewpoint of moldability and fibrous texture, with respect to 100 parts by mass of small pieces of meat. It was found that the amount is preferably 9 parts by mass or less, and more preferably 9 parts by mass or less.
In the sample obtained in Example 4-6, the meat felt a little hard because the meat was strongly bound. Therefore, in order to obtain a processed meat product having a soft texture, it is considered more preferable that the amount of the modified starch is 9 parts by mass or less with respect to 100 parts by mass of the small piece of meat.
It was found that the use of salt as a binder improves the binding property as compared with the case where no salt is used. From the viewpoint of fibrous texture, it was found that the salt is preferably 11 parts by mass or more, and more preferably 17 parts by mass or more per 100 parts by mass of the modified starch. On the other hand, from the viewpoint of moldability and appearance, it was found that 33% by mass or less is preferable.

<Experimental Example 5: Examples 5-1 to 5-8 and Comparative Example 5>
In Experimental Example 5, the influence of the type of starch contained in the modified starch on fats and oils on "moldability", "fiber feeling", "appearance", "bonding property", etc. was confirmed by producing fried chicken.

(Sample preparation)
Tonkatsu was obtained with the formulations shown in Table 6 in the same manner as in Experimental Example 4. Table 6 shows the evaluation results of moldability, fibrous texture, appearance, and binding property.
Among the components shown in Table 6, powdered soybean protein contains 100% by mass of particles that pass through a sieve of 60 mesh (opening 250 μm). In addition, the powdered pea protein contains 100% by mass of particles that pass through a 60-mesh (opening 250 μm) sieve.

(result)
When any modified starch is used, the cohesiveness at the time of molding is improved as compared with the case where the modified starch is not used, and the fibrous texture, binding property, and appearance of the processed meat product are highly evaluated. It was.
The oil-and-fat modified starch 1 was highly evaluated in terms of moldability, fibrousness, appearance, and binding property, and the oil-and-fat modified starch 4 was highly evaluated in terms of fibrousness, appearance, and binding property. From this, it can be seen that it is preferable to use oil-processed phosphate-crosslinked tapioca starch.
When xanthan gum or carrageenan, which are thickening stabilizers, was used together with the modified starch 5, the evaluation of moldability, fibrousness, appearance, and binding property was higher than that when xanthan gum or carrageenan was not used.

<Experimental Example 6: Examples 6-1 and 6-2 and Comparative Example 6>
In Experimental Example 6, the effects of the thickening stabilizer and starch used as the binder on "moldability", "fiber feeling", "appearance", and "bonding property" were confirmed by producing fried chicken.

(Sample preparation)
First, the peeled chicken breast was cut into 20 mm × 20 mm × 20 mm (maximum length of about 35 mm, mass of about 4 to 6 g).
Next, the water and binder ingredients in the proportions shown in Table 7 were added to the cut chicken breast and mixed by hand for 3 minutes. The resulting mixture was sticky. 30 g of this mixture was molded into a spherical shape to obtain a molded product. The results of the moldability evaluation at this time are shown in Table 7.
Next, water, fried chicken powder (Juicy Kitchen King, manufactured by Daisho Co., Ltd.) and potato starch were mixed at a ratio of 10: 8: 2 and carefully mixed until there were no lumps to prepare a batter solution. This batter liquid was added to the molded product to obtain a battered molded product.
Then, the battered molded product was oiled with canning oil at about 170 ° C. for 4 minutes, drained well, transferred to a metal vat, and allowed to cool at room temperature. Table 7 shows the evaluation results of the "fiber feeling", "appearance", and "bonding property" of the obtained fried chicken.

(result)
Even when xanthan gum or carrageenan, which is a thickening stabilizer, or sodium octenyl succinate starch, which is starch, is used together with the modified starch, the cohesiveness during molding becomes better than when the modified starch is not used. The fibrous texture, cohesiveness, and appearance of processed starch products have been highly evaluated.

<Experimental Example 7>
In Experimental Example 7, meat was produced by baking a processed meat product.

(Sample preparation)
First, the peeled chicken breast was cut into 20 mm × 20 mm × 20 mm (maximum length of about 35 mm, mass of about 4 to 6 g).
Next, 10 g of water, 12 g of modified starch 1 and 2 g of salt were added, and the mixture was mixed by hand for 3 minutes. The resulting mixture was sticky. This mixture was molded into a flat oval shape having a thickness of about 20 mm to obtain 100 g of a molded product. Multiple pieces of meat were fairly easy to organize. The molded product was placed in a bag, frozen in a quick freezer (inside temperature of about −50 ° C.) for 1 hour, then placed in a bag and stored frozen at −20 ° C. for 3 hours. Then, 5 g of rapeseed oil was added to a heated frying pan and blended into the frying pan, and the frozen molded product was baked on medium heat for 8 minutes.
When the baked meat was cut in the center and the cross section was viewed, a plurality of small pieces of meat were integrated, and it looked like a single piece of meat as a whole. In addition, multiple pieces of meat were firmly connected and did not fall apart even when force was applied. Next, when the baked meat was eaten, a strong fibrous feeling was felt.

<Experimental Example 8>
In Experimental Example 8, boiled meat was produced from a processed meat product.

(Sample preparation)
First, the peeled chicken breast was cut into 20 mm × 20 mm × 20 mm (maximum length of about 35 mm, mass of about 4 to 6 g).
Next, 10 g of water, 12 g of modified starch 1 and 2 g of salt were added, and the mixture was mixed by hand for 3 minutes. The resulting mixture was sticky. This mixture was molded into a flat oval shape having a thickness of about 20 mm to obtain 30 g of a molded product. Multiple pieces of meat were fairly easy to organize. The molded product was placed in a bag, frozen in a quick freezer (inside temperature of about −50 ° C.) for 1 hour, then placed in a bag and stored frozen at −20 ° C. for 3 hours. After that, the frozen molded product was placed in heated water and boiled for 8 minutes.
When the boiled meat was cut in the center and the cross section was viewed, multiple pieces of meat were integrated and looked like a single piece of meat as a whole. In addition, multiple pieces of meat were firmly connected and did not fall apart even when force was applied. Next, when I ate the boiled meat, I felt a strong sense of fiber.

This application claims priority based on Japanese Application Japanese Patent Application No. 2019-176743 filed on September 27, 2019, and incorporates all of its disclosures herein.

Claims

The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method for producing processed meat products, including.
The production method according to claim 1, wherein the oil-and-fat modified starch is mixed with 100 parts by mass of the small piece meat in an amount of 1 part by mass or more and 50 parts by mass or less.
The production method according to claim 1 or 2, wherein in the step (A), salts are mixed with 100 parts by mass of the small pieces of meat in an amount of 0.1 part by mass or more and 5 parts by mass or less.
The production method according to any one of claims 1 to 3, wherein water is further added and mixed in the step (A).
The production method according to claim 4, wherein the water is mixed with 100 parts by mass of the small pieces of meat in an amount of 0.1 part by mass or more and 20 parts by mass or less.
The production method according to any one of claims 1 to 5, wherein a protein material is further added and mixed in the step (A).
The production method according to any one of claims 1 to 6, wherein the small piece of meat has undergone a watering step.
The production method according to any one of claims 1 to 7, wherein the piece-shaped meat is 0.4 g or more and 30 g or less.
The production method according to any one of claims 1 to 8, wherein the maximum length of the small piece of meat is more than 10 mm and 100 mm or less.
The production method according to any one of claims 1 to 9, wherein the small piece of meat is one or more selected from the group consisting of livestock meat, animal meat, poultry meat and seafood.
The production according to any one of claims 1 to 10, wherein the oil-processed starch is one or two or more selected from the group consisting of corn starch, tapioca starch and modified starch thereof. Method.
The production method according to claim 11, wherein the modified starch is one or two selected from the group consisting of phosphoric acid cross-linking and acetylation.
A method for producing a processed meat food, which comprises a step of cooking a processed meat product obtained by the production method according to any one of claims 1 to 12.
The production method according to claim 13, wherein the cooking method is one or more heat treatments selected from the group consisting of oil boiled, baked, boiled, boiled and steam heated.
The processed meat food is one selected from the group consisting of fried chicken, fried chicken, beef cutlet, pork cutlet, chicken cutlet, fried fish, bacon, roast pork, steak, roasted meat, and kakuni, according to claim 13. Production method.
A binder for small pieces of meat containing oil-processed starch as an active ingredient.
The binder according to claim 16, wherein the content of the modified starch is 50% by mass or more and 100% by mass or less.
The binder according to claim 16 or 17, further comprising salts.
The binder according to claim 18, wherein the salts are contained in an amount of 0.1 part by mass or more and 50 parts by mass or less per 100 parts by mass of the modified starch.
The binder according to any one of claims 16 to 19, further comprising a protein material.
The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method of binding small pieces of meat, including.
The following steps (A) and (B):
(A) At least a step of mixing small pieces of meat and modified starch to obtain a mixture.
(B) A step of molding the mixture to obtain a molded product.
A method of improving the fibrous texture of processed meat foods, including.