WO2021200333A1 - 食肉加工品の製造方法 - Google Patents

食肉加工品の製造方法 Download PDF

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Publication number
WO2021200333A1
WO2021200333A1 PCT/JP2021/011689 JP2021011689W WO2021200333A1 WO 2021200333 A1 WO2021200333 A1 WO 2021200333A1 JP 2021011689 W JP2021011689 W JP 2021011689W WO 2021200333 A1 WO2021200333 A1 WO 2021200333A1
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Prior art keywords
mass
experiment
meat
starch
parts
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PCT/JP2021/011689
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English (en)
French (fr)
Japanese (ja)
Inventor
加藤　健太
成華 榎田
千弘 石川
伸吾 上林
太 奥原
水野　和久
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J Oil Mills Inc
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J Oil Mills Inc
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Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to KR1020227032391A priority Critical patent/KR20220159980A/ko
Priority to JP2022511954A priority patent/JP7603661B2/ja
Publication of WO2021200333A1 publication Critical patent/WO2021200333A1/ja
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A23P20/13—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5488—Soybean protein

Definitions

  • the present invention relates to a method for producing a processed meat product.
  • Patent Document 1 discloses a technique relating to a meat modifier for obtaining a processed meat product having a good texture and a high product yield.
  • the technique disclosed in Patent Document 1 discloses a meat modifier containing transglutaminase and vinegar.
  • an object of the present invention is to provide a method for producing a processed meat product, which can improve the product yield of the processed meat product.
  • the method for producing a processed meat product according to one aspect of the present invention is as shown in [1] to [18] below.
  • a method for producing a processed meat product which comprises a mixing step of adding oil-and-fat modified starch to the meat and performing a mixing treatment.
  • the modified starch is added by 3 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the meat.
  • FIG. It is a side photograph which shows the result of Experiment 1. It is a side photograph which shows the result of Experiment 1. It is a figure for demonstrating the manufacturing flow of Experiment 2. It is a figure for demonstrating the manufacturing flow of Experiment 3. It is a figure for demonstrating the manufacturing flow of Experiment 4. It is a figure for demonstrating the manufacturing flow of Experiment 5. It is a figure for demonstrating the manufacturing flow of Experiment 6. It is a figure for demonstrating the manufacturing flow of Experiment 7. It is a figure for demonstrating the manufacturing flow of Experiment 8. It is a figure for demonstrating the manufacturing flow of Experiment 9. It is a figure for demonstrating the manufacturing flow of Experiment 10.
  • the first production method of the present invention includes a mixing step of adding oil-and-fat modified starch to meat and mixing it, and in the mixing step, the oil-and-fat modified starch is 0.7 parts by mass or more and 20 parts by mass with respect to 100 parts by mass of meat. It is characterized by adding less than a portion.
  • the first production method of the present invention can be suitably used for fried foods and the like (fried chicken and the like) including a frying step of oiling the meat after the mixing step.
  • the second production method of the present invention includes a mixing step of adding oil-and-fat modified starch to meat and mixing it, and in the mixing step, 0.7 parts by mass or more of 3 parts by mass of the oil-and-fat modified starch with respect to 100 parts by mass of meat. It is characterized by adding less than a portion.
  • the second production method of the present invention can be suitably used for baked foods (grilled chicken, salad chicken, etc.) having a baking step of baking meat after the mixing step.
  • the third production method of the present invention includes a tumbling step of mixing meat and pickle liquid to tumbling the meat, and in the tumbling step, 0.1 parts by mass or more and 10 parts by mass with respect to 100 parts by mass of the meat. It is characterized by adding the following oil-processed starch.
  • the third production method of the present invention can be suitably used for fried foods and the like (fried chicken and the like) including a frying step of oiling the meat after the tumbling step. Further, the third production method of the present invention can be suitably used for baked foods and the like (grilled chicken, salad chicken, etc.) having a baking step of baking meat after the tumbling step.
  • the first production method includes a mixing step of adding oil-and-fat modified starch to the meat and mixing the meat, and in the mixing step, 0.7 parts by mass or more of the oil-and-fat modified starch is added to 100 parts by mass of the meat. It is characterized by adding less than parts by mass.
  • the first production method according to the present embodiment since the above-mentioned amount of modified starch is added in the mixing step, the shape-retaining property of the meat can be improved.
  • the first manufacturing method according to the present embodiment will be described in detail. In the following, a manufacturing method including a tumbling step before the mixing step will be described as an example.
  • the tumbling treatment refers to a treatment in which a liquid containing water or the like (pickle liquid) is physically permeated into meat by using a tumbler (a drum having a rotation mechanism and having a convex portion on the inner surface).
  • a tumbler a drum having a rotation mechanism and having a convex portion on the inner surface.
  • tumbling yield is not particularly limited, but 110% or more is preferable, 115% or more is more preferable, 120% or more is further preferable, 160% or less is preferable, and 140% or less is preferable. More preferred.
  • Tumbling yield is the ratio of the mass of meat after tumbling to the mass of meat before tumbling, and can be calculated using the following formula.
  • the mass of the meat after the tumbling step is measured after transferring the meat after the tumbling step to a colander or the like to remove the pickle liquid that could not be completely absorbed.
  • Tumbling yield (%) (mass after tumbling (g) / mass before tumbling (g)) x 100
  • the meat used in the present embodiment is not particularly limited as long as it is meat, and for example, pork, beef, chicken, goat meat, sheep meat, horse meat, boar meat, deer meat, rabbit meat, bear meat, duck meat, etc.
  • Livestock meat such as pigeon meat, duck meat, sardine meat and turkey poultry, meat and poultry meat, fish such as salmon, Thai, tuna, salmon, kajiki tuna, cod, bonito, sardine, and flax shrimp, sardine shrimp, car shrimp, etc.
  • squid such as red squid, squid, squid, squid, firefly squid, spear squid
  • seafood such as octopus such as squid, squid, and oysters.
  • shellfish such as scallops, abalone, asari, shijimi, sazae, red mussel, and scallop can be used.
  • the present invention it is preferable to use one or more selected from the group consisting of livestock meat, meat and poultry, and it is selected from the group consisting of pork, beef and chicken. It is more preferable to use one kind or two or more kinds. For example, in the present embodiment, it is particularly preferable to use chicken thigh or chicken breast. Further, in the present embodiment, vegetables such as onions and carrots are added to the meat; seasonings such as sugar, white sugar, salt and sodium glutamate; liquids such as soy sauce, vinegar, fats and oils, canola oil, blended oil, sake and mirin.
  • Seasonings spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder; color formers such as sodium nitrite; sodium sorbate and glycine; preservatives such as sodium acetate; oxidation of sodium ascorbate and the like Inhibitors; Colorants such as cochineal pigments; Emulsifiers such as sodium caseinate; Moisture such as water and ice; Nutrient enhancers such as calcined shell calcium, eggshell calcium and calcium carbonate; Etc. may be added.
  • spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder
  • color formers such as sodium nitrite; sodium sorbate and glycine
  • preservatives such as sodium acetate
  • oxidation of sodium ascorbate and the like Inhibitors Colorants such as cochineal pigments
  • Emulsifiers such as sodium caseinate
  • Moisture such as water and ice
  • Nutrient enhancers such as calc
  • the components of the pickle liquid used in the present embodiment are not particularly limited as long as flavor and the like can be added to the meat, and for example, starch (unchemical starch such as corn starch or phosphoric acid).
  • Seasoning such as sugar, white sugar, salt, sodium glutamate; soy sauce, vinegar, fat, canola Liquid seasonings such as oil, blended oil, liquor, mirin; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder; color formers such as sodium nitrite; sodium sorbate and glycine; sodium acetate Preservatives such as; Antioxidants such as sodium ascorbate; Colorants such as cochineal pigments; Emulsifiers such as sodium caseinate; Moisture such as water and ice; Can
  • a mixing step of mixing the meat is carried out.
  • the mixing step is a step of adding meat to the mixing powder containing oil-processed starch and mixing the meat, and the mixing powder is rubbed into the meat by the mixing step.
  • the mixing powder and the meat may be put in a container and mixed by a machine.
  • the mixing powder and the meat may be put in a tumbler and mixed using the tumbler.
  • the mixing powder and the meat may be put in a bowl and mixed manually.
  • the mixing powder used in the present embodiment may be used by dissolving it in water, for example.
  • the material is not particularly limited as long as it is a material usually used for meat such as thickener, emulsifier, sodium bicarbonate, soybean powder, phosphate and pH adjuster, but for example, starch (chemical processing such as corn starch) is used.
  • Unfree starch chemical starch such as phosphoric acid cross-linked starch, acetylated starch, hydroxypropylated starch, sodium octenyl succinate, phosphoric acid cross-linked tapioca starch, etc.); Seasoning such as sugar, white sugar, salt, sodium glutamate; Liquid seasonings such as soy sauce, vinegar, fats and oils, canola oil, blended oil, liquor, mirin; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder; color formers such as sodium nitrite; sorbin Sodium acid and glycine; Preservatives such as sodium acetate; Antioxidants such as sodium ascorbate; Colorants such as cochineal pigments; Emulsifiers such as sodium caseinate; Moisture such as water and ice; Calcined shell calcium, eggshell calcium, calcium carbonate Other ingredients such as fragrances and the like, which are usually used in foods, may be contained.
  • Seasoning such as sugar, white
  • oil-fat modified starch is added (mixed) in the mixing step.
  • the oil-and-fat modified starch used in the present embodiment undergoes a step of adding one or more selected from the group consisting of edible oils and fats and edible oil-fat related substances to the raw material starch, and then mixing and heating the starch. Refers to the starchy material produced.
  • 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 may be used alone or in combination.
  • 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 fat-processed starch is preferably oil-processed phosphoric acid-crosslinked tapioca starch, oil-processed acetylated tapioca starch, and more preferably oil-processed acetylated tapioca starch.
  • oils and fats that are raw materials for oil-processed starch
  • soybean oil, hylinol saflower oil and other saflower oils corn oil, rapeseed oil, sesame oil, flaxseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, 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.
  • the edible oil / fat it is more preferable to use an oil / fat having an iodine value of 100 or more, and it is more preferable to use an oil / fat having an iodine value of 140 or more.
  • Specific examples of the oil and fat having an iodine value of 140 or more include hylinol safflower oil and flax oil, and more preferably hylinol safflower oil.
  • 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.
  • polyglycerin fatty acid esters are preferred, and diglycerin monooleic acid esters are more preferred.
  • the blending amount of the edible oil or fat or the edible oil or fat related substance at the time of preparing the processed starch is 0.005 part by mass or more in total 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. Also, 0.008 parts by mass or more is preferable, and 0.02 parts by mass or more is more preferable. Further, the blending amount of the edible oil or fat or the edible oil or fat related substance with respect to 100 parts by mass of the raw material starch is, for example, 2 parts by mass or less in total of the edible oil or fat and the edible oil or fat related substance, preferably 1.5 parts by mass or less. , More preferably 0.8 parts by mass or less.
  • the combination of starch and edible fats and oils used in the production of fats and oils processed starch is preferably from crosslinked tapioca starch, tapioca starch, corn starch and waxy corn starch from the viewpoint of obtaining soft and juicy processed meat food and improving the yield of processed meat food. It is a combination of one or more kinds selected from the above group and fats and oils having an iodine value of 100 or more.
  • a method for producing oil-processed starch includes, for example, the following steps: A step of blending one or more kinds selected from the group consisting of edible oils and fats and edible oils and fats related substances with the raw material starch to prepare a mixture, and a step of heat-treating the mixture obtained in the step of preparing the mixture. ..
  • the mixture 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 type of raw material starch and edible oils and fats, but its solubility in water, taste in the final product, etc.
  • hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide
  • carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate
  • disodium hydrogen phosphate sodium dihydrogen phosphate Etc.
  • 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 or more of them.
  • organic acid salts other than the above such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc.
  • carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate are used.
  • the mixture may be composed of a protein.
  • the protein is not limited, and examples thereof include purified products such as plant protein and animal protein, and food materials containing protein.
  • plant proteins include, for example, plant proteins such as wheat protein, soybean protein, and corn protein.
  • the food material containing plant protein include defatted soybean flour, full-fat soybean flour, and the like, and defatted soybean flour is preferable.
  • animal proteins include egg proteins such as egg white protein and egg yolk protein, milk proteins such as whey protein and casein, blood proteins such as plasma protein and blood cell protein, and meat proteins such as livestock protein and fish protein.
  • milk proteins such as whey protein and casein
  • blood proteins such as plasma protein and blood cell protein
  • meat proteins such as livestock protein and fish protein.
  • the food material containing the above include dried whole egg and dried egg white.
  • the step of heat-treating the mixture the oil-and-fat modified starch is obtained by heating the mixture obtained in the step of preparing the mixture.
  • heat treatment for example, when heated and roasted at a high temperature of 150 ° C. or higher, there is a concern that the viscosity of starch may decrease due to damage to starch granules and the original water retention of starch may be lost. Then, when it is added to the processed meat food, the yield may decrease. Therefore, the heat treatment is preferably performed 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 damage of starch is suppressed and the meat improving effect is enhanced.
  • 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. be.
  • the mixing step in the mixing step, 0.7 parts by mass or more and 20 parts by mass or less, preferably 2 parts by mass or more and 15 parts by mass or less, more preferably Add 3 parts by mass or more and 10 parts by mass or less, more preferably 3 parts by mass or more and 7 parts by mass or less, and even more preferably 3 parts by mass or more and 5 parts by mass or less.
  • Add 3 parts by mass or more and 10 parts by mass or less more preferably 3 parts by mass or more and 7 parts by mass or less, and even more preferably 3 parts by mass or more and 5 parts by mass or less.
  • the baking soda in the production method according to the present embodiment, is further added by 0.01 part by mass or more and 1 part by mass or less, preferably 0.05 part by mass or more and 0.8 part by mass with respect to 100 parts by mass of the meat.
  • more preferably 0.1 parts by mass or more and 0.5 parts by mass or less, still more preferably 0.1 parts by mass or more and 0.3 parts by mass or less may be added.
  • soybean protein in the production method according to the present embodiment, is further added by 0.1 part by mass or more and 5 parts by mass or less, preferably 0.5 parts by mass or more and 3 parts by mass or less with respect to 100 parts by mass of meat. , More preferably, 1 part by mass or more and 2 parts by mass or less may be added. By adding soy protein, the texture of meat can be improved.
  • the manufacturing method according to the present embodiment may include a step of molding the meat into a predetermined shape after the mixing step.
  • the mixed meat may be rolled and molded.
  • the manufacturing method includes a frying step of oiling the meat after the mixing step (may be after molding).
  • the meat after the mixing step (may be after molding) is put in a batter solution and battered, and the battered meat is fried in oil for a predetermined time.
  • the batter liquid can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. at a predetermined ratio, but the raw material of the batter liquid is not limited thereto. Further, oil such as canola oil can be used as the oil, but the oil is not limited to this.
  • the grasshopper may be formed, followed by oiling.
  • the shape retention of the meat can be improved. Specifically, when the above amount of modified starch is added in the mixing step, the shape of the meat after molding can be maintained. Further, for example, it is possible to prevent the shape of the meat from being deformed while the meat is being fried in oil. For example, when the meat is put into oil and the meat collides with the bottom of the pan, the deformation of the meat can be suppressed. As described above, in the production method according to the present embodiment, the shape retention of the meat can be improved, so that the product yield of the processed meat product can be improved.
  • oil-processed starch may be further added in the tumbling step.
  • modified starch may be added in both the tumbling step and the mixing step.
  • modified starch is added in the tumbling step, it is 0.1 part by mass or more and 10 part by mass or less, preferably 0.5 part by mass or more and 8 part by mass or less, and more preferably 1 part by mass or more with respect to 100 parts by mass of meat. 5 parts by mass or less may be added.
  • oil-and-fat modified starch may be added to the pickle liquid for tumbling, or oil-and-fat modified starch may be added in the middle of tumbling.
  • the oil-and-fat modified starch may be added to the pickle liquid for tumbling, and the oil-and-fat modified starch may be additionally added during the tumbling.
  • the tumbling is paused and the modified starch is added into the tumbler (that is, the modified starch is mixed with the pickle liquid that has already been added), and then the modified starch is added.
  • Tumbling may be restarted.
  • the tumbling may be temporarily stopped, the pickle liquid to which the oil-processed starch is added may be added to the tumbler, and then the tumbling may be restarted.
  • the amount of the oil-processed starch is 1 part by mass or more and 50 parts by mass or less, preferably 3 parts by mass or more and 40 parts by mass or less, more preferably 5 with respect to 100 parts by mass of the pickle liquid. It may be added by mass or more and 20 parts by mass or less, and more preferably 5 parts by mass or more and 10 parts by mass or less.
  • the second production method includes a mixing step of adding oil-and-fat modified starch to the meat and mixing the meat, and in the mixing step, 0.7 parts by mass or more of the oil-and-fat modified starch is added to 100 parts by mass of the meat. It is characterized by adding 3 parts by mass or less.
  • the second production method according to the present embodiment since the above-mentioned amount of modified starch is added in the mixing step, the baking yield of meat can be improved.
  • the second manufacturing method according to the present embodiment will be described in detail. In the following, a manufacturing method including a tumbling step before the mixing step will be described as an example.
  • the meat and the pickle liquid are mixed and the meat is tumbled. Since the tumbling process is the same as the tumbling process described in the first embodiment, duplicate description will be omitted. Further, since the meat and pickle liquid used at this time are the same as the meat and pickle liquid described in the first embodiment, duplicate description will be omitted.
  • a mixing step of mixing the meat is carried out. Also in the production method according to the present embodiment, oil-and-fat modified starch is added (mixed) in the mixing step. Since the mixing step according to the present embodiment is the same as the mixing step described in the first embodiment, duplicate description will be omitted.
  • the manufacturing method according to the present embodiment includes a baking step of baking meat after the mixing step.
  • the baking step may be a step of baking meat for a predetermined time by steam heating.
  • the firing step may be, for example, a step of firing at a temperature of 80 ° C. or higher and 250 ° C. or lower for a predetermined time.
  • the drip liquid flows out from the meat, but if the amount of this drip liquid is large, the baking yield decreases.
  • the mixing step 0.7 parts by mass or more and 3 parts by mass or less, preferably 1 part by mass or more and 3 parts by mass or less, is added to 100 parts by mass of the meat.
  • the oil-and-fat modified starch in the mixing step, the amount of drip liquid flowing out from the meat when the meat is baked can be reduced. Therefore, since the baking yield of meat can be improved, the product yield of processed meat products can be improved.
  • the firing yield is not particularly limited, but 70% or more is preferable, 80% or more is more preferable, and 85% or more is further preferable.
  • the "baking yield” is the ratio of the mass of the meat after firing to the mass of the meat before firing, and can be calculated using the following formula.
  • Baking yield (%) (mass after firing (g) / mass before firing (g)) x 100
  • oil-processed starch may be further added in the tumbling step.
  • modified starch may be added in both the tumbling step and the mixing step.
  • modified starch is added in the tumbling step, it is 0.1 part by mass or more and 10 part by mass or less, preferably 0.5 part by mass or more and 8 part by mass or less, and more preferably 1 part by mass or more with respect to 100 parts by mass of meat. 5 parts by mass or less may be added.
  • oil-and-fat modified starch may be added to the pickle liquid for tumbling, or oil-and-fat modified starch may be added in the middle of tumbling.
  • the oil-and-fat modified starch may be added to the pickle liquid for tumbling, and the oil-and-fat modified starch may be additionally added during the tumbling.
  • the tumbling is paused and the modified starch is added into the tumbler (that is, the modified starch is mixed with the pickle liquid that has already been added), and then the modified starch is added.
  • Tumbling may be restarted.
  • the tumbling may be temporarily stopped, the pickle liquid to which the oil-processed starch is added may be added to the tumbler, and then the tumbling may be restarted.
  • the amount of the oil-processed starch is 1 part by mass or more and 50 parts by mass or less, preferably 3 parts by mass or more and 40 parts by mass or less, more preferably 5 with respect to 100 parts by mass of the pickle liquid. It may be added by mass or more and 20 parts by mass or less, and more preferably 5 parts by mass or more and 10 parts by mass or less.
  • the third production method includes a tumbling step of mixing meat and pickle liquid and tumbling the meat, and in the tumbling step, 0.1 parts by mass or more and 10 parts by mass or less of oil-fat modified starch is produced. It is characterized by being added.
  • the third production method according to the present embodiment since the above amount of modified starch is added in the tumbling step, the baking yield of meat can be improved.
  • the third manufacturing method according to the present embodiment will be described in detail.
  • the meat and the pickle liquid are mixed and the meat is tumbled.
  • 0.1 parts by mass or more and 10 parts by mass or less, 0.5 parts by mass or more and 8 parts by mass or less, more preferably, the oil-and-fat modified starch is added to 100 parts by mass of the meat in the tumbling step. Is added in an amount of 1 part by mass or more and 5 parts by mass or less.
  • the modified starch when the modified starch is added in the tumbling step, for example, the modified starch may be added to the pickle solution for tumbling, or the modified starch may be added during the tumbling. .. Alternatively, the oil-and-fat modified starch may be added to the pickle liquid for tumbling, and the oil-and-fat modified starch may be additionally added during the tumbling.
  • the modified starch in the middle of tumbling for example, the tumbling is paused and the modified starch is added into the tumbler (that is, the modified starch is mixed with the pickle liquid that has already been added), and then the modified starch is added. , Tumbling may be restarted. Alternatively, the tumbling may be temporarily stopped, the pickle liquid to which the oil-processed starch is added may be added to the tumbler, and then the tumbling may be restarted.
  • the amount of the oil-processed starch is 1 part by mass or more and 50 parts by mass or less, preferably 3 parts by mass or more and 40 parts by mass or less, more preferably 5 with respect to 100 parts by mass of the pickle liquid. It may be added by mass or more and 20 parts by mass or less, and more preferably 5 parts by mass or more and 10 parts by mass or less.
  • the tumbling treatment other than the addition of modified starch is the same as the tumbling treatment described in the first embodiment, so duplicate description will be omitted. Further, since the meat and pickle liquid used at this time are the same as the meat and pickle liquid described in the first embodiment, duplicate description will be omitted.
  • the manufacturing method according to the present embodiment may include a baking step of baking meat after the tumbling step.
  • the baking step may be a step of baking meat for a predetermined time by steam heating.
  • the firing step may be, for example, a step of firing at a temperature of 80 ° C. or higher and 250 ° C. or lower for a predetermined time.
  • the oil-processed starch is added in an amount of 0.1 parts by mass or more and 10 parts by mass or less, preferably 0.5 parts by mass or more and 8 parts by mass or less, based on 100 parts by mass of meat. Preferably, it is added in an amount of 1 part by mass or more and 5 parts by mass or less.
  • the firing yield is not particularly limited, but 70% or more is preferable, 80% or more is more preferable, and 85% or more is further preferable.
  • the firing yield can be calculated by using the same method as that described in the second embodiment.
  • the manufacturing method according to the present embodiment may include a frying step of oiling the meat after the tumbling step.
  • oiling the meat the meat after the tumbling step is put in a batter solution and battered, and the meat after the battering is fried in oil for a predetermined time.
  • the batter liquid can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. at a predetermined ratio, but the raw material of the batter liquid is not limited thereto.
  • oil such as canola oil can be used as the oil, but the oil is not limited to this.
  • the meat may be formed before grasshoppering, or the meat may be formed after grasshoppering and then oiled.
  • the firing yield after frying is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more.
  • the present invention is not limited to the above embodiments and can be applied to other methods for producing processed meat products.
  • the meat instead of the frying step and the baking step, the meat may be boiled or boiled.
  • the above-mentioned method for producing processed meat products can be used for producing fried chicken, tatsutaage, beef cutlet, pork cutlet, chicken cutlet, fried fish, bacon, grilled pork, steak, grilled meat, kakuni, grilled chicken, salad chicken and the like. ..
  • Experiments 1 to 3 and Experiment 12 below a case where chicken thighs are fried in oil to produce fried chicken will be described. Further, in Experiments 4 to 7 below, a case where chicken breast is steam-heated (180 ° C.) to produce grilled chicken will be described. Further, in Experiments 8 to 11 below, a case where chicken breast is steam-heat-treated (85 ° C.) to produce salad chicken will be described. As for the materials used in Experiments 1 to 12 below, common materials are used unless otherwise specified.
  • Experiment 1 First, Experiment 1 will be described. In Experiment 1, the shape retention of fried chicken thighs was investigated. The samples of Experiment 1-1 to Experiment 1-15 were prepared by the following methods.
  • FIG. 1 shows a sample preparation flow according to Experiment 1.
  • chicken thighs one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 1.
  • 40 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh, and these were put into a tumbler and tumbled for 90 minutes.
  • starch oil-processed starch
  • chicken thigh were put in a bowl and mixed by hand for 3 minutes.
  • the types and amounts of starch added are as shown in Table 2.
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • the starch used is as follows.
  • Acetylated tapioca modified starch (K-1, manufactured by Nihon Shokuhin Kako Co., Ltd.) ⁇ Sodium octenyl succinate starch (N Creamer 46, manufactured by NSC Japan) ⁇ Pregelatinized high amylose cornstarch (Gelcol AHF, manufactured by J-Oil Mills Co., Ltd.) -Fat-processed phosphoric acid-crosslinked tapioca starch.
  • K-1 manufactured by Nihon Shokuhin Kako Co., Ltd.
  • Sodium octenyl succinate starch N Creamer 46, manufactured by NSC Japan
  • Pregelatinized high amylose cornstarch (Gelcol AHF, manufactured by J-Oil Mills Co., Ltd.) -Fat-processed phosphoric acid-crosslinked tapioca starch
  • the above-mentioned "fat-processed phosphoric acid-crosslinked tapioca starch" was prepared by the following method.
  • phosphate crosslinked tapioca starch To 100 parts by mass of phosphate crosslinked tapioca starch, 0.1 parts by mass of hylinol saflower oil, 0.05 parts by mass of diglycerin monooleic acid ester, and 0.4 parts by mass of 25% sodium carbonate aqueous solution (as sodium carbonate equivalent). 0.1 part by mass) was added, and the mixture was uniformly mixed with a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 3000 rpm for 3 minutes to obtain a mixture. This mixture was heated in a shelf-type dryer at 70 ° C. for 10 days to obtain oil-processed phosphoric acid-crosslinked tapioca starch.
  • a mixer Super Mixer, manufactured by Kawata Co., Ltd.
  • baking soda sodium hydrogen carbonate (sodium bicarbonate): manufactured by Happo Shokai Co., Ltd.
  • soy protein New Fujipro SHE: manufactured by Fuji Oil Co., Ltd.
  • the amounts of baking soda and soybean protein added are as shown in Table 2.
  • the addition amounts of baking soda and soybean protein are the addition amounts (mass%) with respect to chicken thighs, respectively.
  • shape retention After mixing, the molded product obtained by rolling the chicken thigh by hand was allowed to stand for 10 minutes, and the shape retention was examined by observing the change in the appearance of the molded product at this time.
  • the shape retention of the molded product was evaluated according to the following criteria. [Shape retention] A ... The shape is maintained (the height is maintained) even if it is left to stand for 10 minutes. B ... The shape is almost maintained even if it is left to stand for 10 minutes (the height is almost maintained). C ... After allowing to stand for 10 minutes, the height decreased.
  • Table 2 shows the experimental results of Experiment 1. As shown in Table 2, when oil-and-fat modified starch (starch) was added and mixed, the shape retention was good as a whole. Focusing on Experiment 1-1 to Experiment 1-5, the shape retention of the molded product was good in the range of 3% or more and 10% or less of the starch added amount.
  • FIG. 2 is a photograph of the side surface of the molded product immediately after molding and after being allowed to stand for 10 minutes after molding. As shown in FIG. 2, in Experiment 1-1, the height of the molded product after standing for 10 minutes was lower than the height of the molded product immediately after molding, and the shape retention was not good. On the other hand, in Experiments 1-2 and 1-3, the height of the molded product after standing for 10 minutes was almost the same as the height of the molded product immediately after molding, and the shape retention was good. ..
  • Fig. 3 is a photograph of the appearance of fried chicken after frying. As shown in FIG. 3, the height of the molded product was maintained in Experiments 1-2 and 1-3 even after frying, and the shape retention was good. That is, the shape after molding was maintained even after frying.
  • Experiments 1-6 to 1-8 will be described.
  • the amount of starch added was fixed at 5%, and baking soda was added at 0.1%, 0.2%, and 0.3%, respectively.
  • both shape retention and workability were good. There was no effect on workability due to the addition of baking soda.
  • the amount of baking soda added was 0.3%, a slightly different flavor was felt, but there was no significant change in the taste.
  • the addition of baking soda made the meat slightly harder and had a crispy texture. The tendency became stronger as the amount of baking soda added was increased.
  • the juiciness was slightly reduced by the addition of baking soda.
  • Experiment 1-9 and Experiment 1-10 will be described.
  • the amount of starch added was fixed at 5%, and soybean protein was added at 1.0% and 2.0%, respectively.
  • the shape retention was good. Therefore, the yield is improved by adding soy protein.
  • the workability was not very good. Specifically, soy protein was hard to get used to and stuck to the bottom of the bowl. In particular, in Experiment 1-10, the stickiness was severe and the workability was not very good.
  • the fried chicken after frying was tasted it had a strange flavor in Experiment 1-10 in which 2% of soybean protein was added.
  • Experiments 1-11 to 1-15 will be described.
  • a different type of starch from the fat-processed acetylated tapioca starch was used.
  • fat-processed phosphate-crosslinked tapioca starch was added as starch.
  • baking soda was further added. The amounts of starch and baking soda added are as shown in Table 2.
  • the shape retention was good as a whole.
  • the shape retention of the molded product was good when the amount of starch added was in the range of 3% or more and 10% or less.
  • the amount of starch added was preferably 3% or more and 7% or less, and more preferably 3% or more and 5% or less.
  • Experiment 2 Next, Experiment 2 will be described.
  • Experiment 2 when fried chicken thigh was produced, the shape retention of the fried chicken during and after frying was investigated.
  • the samples of Experiment 2-1 to Experiment 2-6 were prepared by the following methods.
  • FIG. 4 shows a sample preparation flow for Experiment 2.
  • chicken thighs one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 3.
  • starch fat-processed acetylated tapioca starch
  • 40 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh.
  • the amount of starch with respect to 100 parts by mass of chicken thigh is 3 parts by mass.
  • these were put into a tumbler and tumbling treatment was performed for 90 minutes.
  • modified starch starch: modified acetylated tapioca starch
  • the types and amounts of starch added are as shown in Table 4.
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • 0.1% of baking soda was further added to the modified starch.
  • the amount of baking soda added is the amount (% by mass) added to chicken thighs.
  • the shape after frying was evaluated according to the following criteria. [Shape after frying] A ... The height was maintained after the fly. C ... The height was not maintained after the fly.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows the experimental results of Experiment 2.
  • Table 4 shows that when the modified starch (starch) was added, the shape during frying was good regardless of the presence or absence of molding. Specifically, in Experiments 2-3 and 2-4, even if the sample came into contact with the bottom of the pot after the sample was put into oil, it did not spread so much and maintained its shape as it was. Similarly, in Experiments 2-5 and 2-6, even if the sample came into contact with the bottom of the pot after the sample was put into oil, it did not spread so much and maintained its shape as it was. On the other hand, in Experi
  • Experiment 3 Next, Experiment 3 will be described.
  • Experiment 3 when fried chicken thigh was produced, the shape retention of the fried chicken during and after frying was investigated.
  • the samples according to Experiment 3-1 to Experiment 3-6 were prepared by the following methods.
  • FIG. 5 shows a sample preparation flow according to Experiment 3.
  • chicken thighs one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 5.
  • starch fat-processed acetylated tapioca starch
  • 40 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh.
  • the amount of starch with respect to 100 parts by mass of chicken thigh is 3 parts by mass.
  • these were put into a tumbler and tumbling treatment was performed for 90 minutes.
  • modified starch starch: modified acetylated tapioca starch
  • the types and amounts of starch added are as shown in Table 6.
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • 0.1% of baking soda was further added.
  • the amount of baking soda added is the amount (% by mass) added to chicken thighs.
  • a batter solution was prepared in the same manner as in Experiment 1. Then, 40 parts by mass of this batter solution was added to 100 parts by mass of chicken thigh, and then the mixture was mixed by hand for 20 seconds. After that, chicken thighs were rolled by hand and molded (with molding). In Experiment 3, a sample that was not molded (that is, a sample that was not rolled by hand) was also prepared (without molding). Then, the sample prepared in this manner was oiled (fried) with canola oil at about 180 ° C. for 4 minutes, drained well, transferred to a metal vat, and allowed to cool at room temperature.
  • Table 6 shows the experimental results of Experiment 3. As shown in Table 6, when the oil-processed starch (starch) was added, the shape during frying was good regardless of the presence or absence of molding. Specifically, in Experiments 3-3 and 3-4, even if the sample came into contact with the bottom of the pot after the sample was put into oil, it did not spread so much and maintained its shape as it was. Similarly, in Experiments 3-5 and 3-6, even if the sample came into contact with the bottom of the pot after the sample was put into oil, it did not spread so much and maintained its shape as it was. On the other hand, in Experiment 3-1 and Experiment 3-2, after the sample was put into oil, the sample came into contact with the bottom of the pot, and the impact caused the sample to spread flat.
  • Experiment 3 is different from Experiment 2 in that it is molded after battering, but there was no particular effect on the shape during and after frying due to this difference in manufacturing flow.
  • Experiment 4 Next, Experiment 4 will be described. In Experiments 4 to 7 below, a case where chicken breast is steam-heated (180 ° C.) to produce grilled chicken will be described.
  • the samples according to Experiment 4-1 to Experiment 4-3 were prepared by the following methods.
  • FIG. 6 shows a sample preparation flow according to Experiment 4.
  • chicken breast meat one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 7.
  • 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, in Experiment 4-2 and Experiment 4-3, oil-modified starch and chicken breast were placed in a bowl and mixed by hand for 3 minutes. In Experiment 4-1 the chicken breast was similarly put in a bowl and mixed without adding the modified starch.
  • the types and amounts of starch added are as shown in Table 9. Here, the amount of starch added is the amount (% by mass) added to chicken breast meat. In Experiment 4-3, starch was not sufficiently dissolved during mixing, so water was added in an additional 5% with respect to meat.
  • Baking yield (%) (mass after firing (g) / mass before firing (g)) x 100
  • Table 8 shows the tumbling yield. As shown in Table 8, in Experiment 4, the tumbling yield was 105.7%.
  • Table 9 shows the firing yield. As shown in Table 9, in Experiment 4-2, the firing yield was 79.7%, which was the best result. In Experiment 4-3, the firing yield was 76.2%, which was the next best result. On the other hand, in Experiment 4-1 the firing yield was 72.9%. Therefore, by adding the oil-processed acetylated tapioca starch (oil-and-fat modified starch) at the time of mixing, the firing yield was improved.
  • oil-processed acetylated tapioca starch oil-and-fat modified starch
  • Experiment 5 Next, Experiment 5 will be described.
  • Experiment 5 a case where pregelatinized high amylose cornstarch was added as starch in addition to fat-processed acetylated tapioca starch (see Experiment 4) was examined.
  • the samples for Experiment 5-1 and Experiment 5-2 were prepared using the following methods.
  • FIG. 7 shows a sample preparation flow according to Experiment 5.
  • chicken breast meat one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 7.
  • 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, the modified starch and chicken breast were put in a bowl and mixed by hand for 3 minutes.
  • 1% of modified acetylated tapioca starch was added as the modified starch (starch).
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • the chicken breast was placed on the hotel bread and heated in a steam convection oven at 180 ° C. and 100% steam for 11 minutes to bake each sample.
  • Table 10 shows the tumbling yield. As shown in Table 10, in Experiment 5, the tumbling yield was 114.6%. Table 11 shows the firing yield. As shown in Table 11, in Experiment 5-2, the firing yield was 75.2%. On the other hand, in Experiment 5-1 the firing yield was 72.1%. Therefore, by adding the oil-processed acetylated tapioca starch (oil-and-fat modified starch) at the time of mixing, the firing yield was improved.
  • oil-processed acetylated tapioca starch oil-and-fat modified starch
  • FIG. 8 is a sample preparation flow according to Experiment 6.
  • the amount of starch added was 1%, 0.5%, and 0.3%, respectively.
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • the tumbling yield and the firing yield were obtained by using the same method as in Experiment 4.
  • Table 12 shows the tumbling yield. As shown in Table 12, in Experiment 6, the tumbling yield was 118.2%. Table 13 shows the firing yield. As shown in Table 13, in Experiment 6-2, the firing yield was 78.4%, which was good. On the other hand, in Experiment 6-3, the firing yield was 69.0%, and in Experiment 6-4, the firing yield was 69.2%, which was about the same as the firing yield in Experiment 6-1, which was 69.5%. From these results, it can be said that it is necessary to add 1% or more of starch in order to improve the firing yield.
  • Experiment 6-2 had the most moist feeling
  • Experiment 6-3 had the next moist feeling.
  • Experiment 6-1 and Experiment 6-4 were dry.
  • Experiment 6-3 although the moist feeling was inferior to that in Experiment 6-2, the sliminess was suppressed to some extent.
  • the amount of modified starch (starch) added in the mixing step is preferably 1% by mass or more and 3% by mass or less.
  • Experiment 7 Next, Experiment 7 will be described. In Experiment 7, the effect of adding starch to the pickle solution was examined.
  • the samples for Experiment 7-1 and Experiment 7-2 were prepared using the following methods.
  • FIG. 9 shows a sample preparation flow for Experiment 7.
  • chicken breast meat one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 14.
  • starch fat-processed acetylated tapioca starch
  • 20 parts by mass of the pickle liquid was added to 100 parts by mass of the cut chicken breast.
  • the amount of starch with respect to 100 parts by mass of chicken breast is 1 part by mass.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, in Experiment 7-2, 1% fat-processed acetylated tapioca starch and chicken breast were placed in a bowl as starch and stirred by hand for 3 minutes for mixing.
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • the chicken breast was placed on the hotel bread and heated in a steam convection oven at 180 ° C. and 100% steam for 11 minutes to bake each sample.
  • Table 15 shows the tumbling yield. As shown in Table 15, in Experiment 7, the tumbling yield was 115.9%.
  • Table 16 shows the firing yield. As shown in Table 16, in Experiment 7-2, the firing yield was 80.9%. On the other hand, in Experiment 7-1, the firing yield was 75.5%.
  • Experiment 8 Next, Experiment 8 will be described. In Experiments 8 to 11 below, a case where chicken breast is steam-heat-treated (85 ° C.) to produce salad chicken will be described. The samples according to Experiments 8-1 to 8-3 were prepared by the following methods.
  • FIG. 10 shows a sample preparation flow for Experiment 8.
  • Table 17 shows the experimental conditions of Experiment 8.
  • chicken breast meat one piece of meat
  • Experiment 8-1 and Experiment 8-2 each used three cut meats
  • Experiment 8-3 used four cut meats.
  • the pickle liquid was prepared according to the formulation shown in Table 17.
  • As the cottonseed oil blended oil Delicious Tokutoku (manufactured by J-Oil Mills) was used. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes.
  • Experiment 8-1 and Experiment 8-2 tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • Experiment 8-3 tumbling was performed by adding 5 parts by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • Table 17 the case where starch is added and tumbled is described as "added tumbling" (hereinafter, the same applies).
  • Table 18 shows the tumbling yield.
  • Table 18 shows the tumbling yield.
  • the tumbling yield was 115.3%.
  • the tumbling yield was 111.9%. Therefore, when the fat-processed acetylated tapioca starch (starch) was added, the tumbling yield was slightly reduced.
  • Table 19 shows the firing yield. As shown in Table 19, the firing yield was 69.6% in Experiment 8-1, the firing yield was 75.4% in Experiment 8-2, and the firing yield was 81.0% in Experiment 8-3. As described above, the firing yield in Experiment 8-3 was the best result. Therefore, it was found that when the amount of the fat-processed acetylated tapioca starch (starch) added in the tumbling step was 5%, the firing yield was improved. The amount of drip is the amount of liquid that comes out of the chicken breast during baking, and the smaller the amount of drip, the better the baking yield tends to be.
  • FIG. 11 shows a sample preparation flow for Experiment 9.
  • Table 20 shows the experimental conditions of Experiment 9.
  • chicken breast meat one piece of meat
  • the pickle liquid was prepared according to the formulation shown in Table 20.
  • 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes.
  • the amount of ice water was reduced to 1/3 of that in Experiment 9-1 and Experiment 9-2, so that about 14.Pickle liquid was added to 100 parts by mass of the cut chicken breast. It is supposed that 4 parts by mass was added.
  • Experiments 9-1 and 9-2 tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • Experiment 9-3 tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling. That is, in Experiment 9-3 of Experiment 9, the amount of fat-processed acetylated tapioca starch (starch) added was reduced as compared with Experiment 8, but the viscosity of the pickle liquid was increased by reducing the amount of ice water in the pickle liquid. ing.
  • the amount of fat-processed acetylated tapioca starch (starch) was 6.94 parts by mass with respect to 100 parts by mass of the pickle solution.
  • the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, for the sample of Experiment 9-2, chicken breast and 1% oil-processed acetylated tapioca starch (starch) were put into the tumbler again and mixed for 3 minutes.
  • starch oil-processed acetylated tapioca starch
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • Table 21 shows the tumbling yield. As shown in Table 21, the tumbling yield was 117.2% in Experiments 9-1 and 9-2 in which the oil-processed acetylated tapioca starch (starch) was not added to the pickle solution. On the other hand, in Experiment 9-3 in which fat-processed acetylated tapioca starch (starch) was added to the pickle liquid, the tumbling yield was 111.1%.
  • Table 22 shows the firing yield. As shown in Table 22, the firing yield was 71.2% in Experiment 9-1, the firing yield was 79.7% in Experiment 9-2, and the firing yield was 87.1% in Experiment 9-3. As described above, the firing yield in Experiment 9-3 was the best result. In addition, Experiment 8-3 of Experiment 8 (adding 5% of fat-processed acetylated tapioca starch in the tumbling step) and Experiment 9-3 of Experiment 9 (adding 1% of fat-processed acetylated tapioca starch in the tumbling step) and adding ice water. In Experiment 8-3, the firing yield was 81.0%, whereas in Experiment 9-3, the firing yield was 87.1%. Therefore, in Experiment 9-3, the firing yield was better than in Experiment 8-3.
  • Experiment 10 Next, Experiment 10 will be described.
  • the samples of Experiments 10-1 to 10-3 were prepared by the following methods.
  • FIG. 12 shows a sample preparation flow for Experiment 10.
  • Table 23 shows the experimental conditions of Experiment 10. First, chicken breast meat (one piece of meat) was cut so as to weigh about 120 g per piece. In Experiment 10, experiments were performed using 6 cut meats per experiment (that is, per test plot).
  • the pickle liquid was adjusted according to the formulation shown in Table 23. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes. In Experiment 10-3, the amount of ice water was reduced to 1/3 of that in Experiment 10-1 and Experiment 10-2, so that about 14.Pickle liquid was added to 100 parts by mass of the cut chicken breast. It is supposed that 4 parts by mass was added.
  • Experiment 10-1 tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • Experiment 10-2 tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • Experiment 10-3 tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • the viscosity of the pickle liquid was increased by reducing the amount of ice water in the pickle liquid.
  • the amount of fat-processed acetylated tapioca starch (starch) was 7.45 parts by mass with respect to 100 parts by mass of the pickle solution, which was larger than 3.45 parts by mass in Experiment 10-1. ..
  • the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, for the sample of Experiment 10-2, chicken breast and 1% oil-processed acetylated tapioca starch (starch) were put into the tumbler again and mixed for 3 minutes.
  • starch oil-processed acetylated tapioca starch
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • Table 24 shows the tumbling yield.
  • Table 24 shows the tumbling yield.
  • the tumbling yield was 115.5%.
  • the tumbling yield was 111.5%.
  • the tumbling yield was 107.2%.
  • Table 25 shows the firing yield. As shown in Table 25, the firing yield was 83.3% in Experiment 10-1, the firing yield was 94.1% in Experiment 10-2, and the firing yield was 88.9% in Experiment 10-3. As described above, in Experiment 10, since the fat-processed acetylated tapioca starch (starch) was added in the tumbling step or the mixing step, the firing yield was good as a whole. In particular, in Experiment 10, the firing yields in Experiments 10-2 and 10-3 were good. The amount of drip is the amount of liquid that comes out of the chicken breast during baking, and the smaller the amount of drip, the better the baking yield tends to be.
  • Experiment 10-2 and Experiment 10-3 were moist as a whole, had no slimy surface, and had a more natural texture than Experiment 10-2.
  • Experiment 11 Next, Experiment 11 will be described.
  • the cut size and heating time of chicken breast are different from those in Experiment 10.
  • the samples according to Experiments 11-1 to 11-3 were prepared by the following methods.
  • FIG. 13 shows a sample preparation flow for Experiment 11.
  • Table 26 shows the experimental conditions of Experiment 11.
  • chicken breast meat one piece of meat
  • the experiment was performed using 18 cut meats per experiment (that is, per test plot).
  • the pickle liquid was adjusted according to the formulation shown in Table 26. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes. In Experiment 11-3, the amount of ice water was reduced to 1/3 of that in Experiments 11-1 and 11-2, so that about 14.Pickle liquid was added to 100 parts by mass of the cut chicken breast. It is supposed that 4 parts by mass was added.
  • Experiment 11-1 tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • Experiment 11-2 tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • Experiment 11-3 tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • the viscosity of the pickle liquid was increased by reducing the amount of ice water in the pickle liquid.
  • the amount of fat-processed acetylated tapioca starch (starch) was 7.45 parts by mass with respect to 100 parts by mass of the pickle solution, which was larger than 3.45 parts by mass in Experiment 11-1. ..
  • the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, for the sample according to Experiment 11-2, the chicken breast containing 1% of fat-processed acetylated tapioca starch (starch) was put into the tumbler again and mixed for 3 minutes.
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • Table 27 shows the tumbling yield.
  • Table 27 shows the tumbling yield.
  • the tumbling yield was 115.4%.
  • the tumbling yield was 113.6%.
  • the tumbling yield was 107.0%.
  • Table 28 shows the firing yield. As shown in Table 28, the firing yield was 77.1% in Experiment 11-1, the firing yield was 82.1% in Experiment 11-2, and the firing yield was 88.3% in Experiment 11-3. As described above, in Experiment 11, since the fat-processed acetylated tapioca starch (starch) was added in the tumbling step or the mixing step, the firing yield was good as a whole. In particular, in Experiment 11, the firing yields in Experiments 11-2 and 11-3 were good. The amount of drip is the amount of liquid that comes out of the chicken breast during baking, and the smaller the amount of drip, the better the baking yield tends to be.
  • Experiment 11-2 when the sample thawed after frozen storage was sampled, the dryness was less in Experiment 11-2 and 11-3 than in Experiment 11-1.
  • Experiment 11-2 the texture was different between the center and the surface of the chicken cross section, the center was slightly moist and the surface was very moist.
  • Experiment 11-3 was moist as a whole, had no slimy surface, and had a more natural texture than Experiment 11-2.
  • Experiment 12 Next, Experiment 12 will be described. In Experiment 12, fried chicken was produced using chicken thighs. The samples of Experiments 12-1 to 12-4 were prepared using the following methods.
  • FIG. 14 shows a sample preparation flow for Experiment 12.
  • Table 29 shows the experimental conditions of Experiment 12. First, chicken thighs (one piece of meat) were cut to a weight of about 30 g each. In Experiment 12, experiments were performed using 15 cut meats per experiment (that is, per test plot).
  • the pickle liquid was adjusted according to the formulation shown in Table 29. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh, and these were put into a tumbler and tumbled for 90 minutes. In Experiment 12-3, the amount of ice water was reduced to 1/3 of that of the others, so that about 17.6 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast. ing.
  • tumbling was performed by adding 5 parts by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken thigh during tumbling.
  • tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • tumbling was performed by adding 5 parts by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken thigh during tumbling.
  • the viscosity of the pickle liquid was increased by reducing the amount of ice water in the pickle liquid.
  • the amount of fat-processed acetylated tapioca starch (starch) was 39.54 parts by mass with respect to 100 parts by mass of the pickle solution, and 20 parts by mass of Experiments 12-1 and 12-4. More than.
  • the pickle liquid (starch) can be effectively adhered (coated) to the surface of chicken thigh.
  • the chicken thigh was transferred to a colander to remove excess pickle liquid. Then, for the samples according to Experiment 12-2 and Experiment 12-4, chicken thigh and 5% fat-processed acetylated tapioca starch (starch) were put into the tumbler again and mixed for 3 minutes.
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • the batter solution was added to the samples of Experiment 12-1 and Experiment 12-3 after tumbling, and the samples of Experiment 12-2 and Experiment 12-4 after mixing, and battered.
  • the batter liquid was prepared by mixing water, fried chicken powder (Kitchen King Juicy fried chicken powder: manufactured by Daisho Co., Ltd.), and potato starch at a ratio of 10: 8: 2, and carefully mixing until there were no lumps of powder. ..
  • the grasshoppered sample was oiled with canola oil at about 170 ° C. for 4 minutes and 30 seconds, drained well, transferred to a metal vat, and allowed to cool at room temperature. After oiling, the heat was removed and the product was frozen and stored.
  • Table 30 shows the tumbling yield. As shown in Table 30, the tumbling yield was 120.6% in Experiment 12-1, the tumbling yield was 123.2% in Experiment 12-2, the tumbling yield was 110.5% in Experiment 12-3, and Experiment 12-4. The tumbling yield was 118.7%.
  • Table 31 shows the firing yield. As shown in Table 31, the firing yield was 74.5% in Experiment 12-1, the firing yield was 70.8% in Experiment 12-2, the firing yield was 75.8% in Experiment 12-3, and Experiment 12-4. The firing yield was 76.9%. As described above, in Experiment 12, since the fat-processed acetylated tapioca starch (starch) was added in at least one of the tumbling step and the mixing step, the firing yield was good as a whole. In particular, in Experiment 12, the firing yield was better by adding fat-processed acetylated tapioca starch (starch) in the tumbling step (see Experiment 12-1, Experiment 12-3, and Experiment 12-4).
  • Experiment 13 Next, Experiment 13 will be described.
  • fried chicken was produced using chicken thighs.
  • the samples according to Experiment 13-1 to Experiment 13-3 were prepared by the following methods.
  • FIG. 15 shows a sample preparation flow for Experiment 13.
  • chicken thighs one piece of meat
  • experiments were performed using 13 cut meats per experiment (that is, per test plot).
  • the pickle liquid was adjusted according to the formulation shown in Table 32. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh, and these were put into a tumbler and tumbled for 90 minutes. At this time, in Experiment 13-1, tumbling was performed by adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken thigh during tumbling. In Experiment 13-2, tumbling was performed without adding fat-processed acetylated tapioca starch (starch).
  • Experiment 13-3 tumbling treatment was performed for 60 minutes without adding fat-processed acetylated tapioca starch (starch), and then the tumbling treatment was paused (without cutting the pickle liquid) to perform fat-processing acetyl. Tapioca starch (starch) was added, and then the tumbling treatment was performed again for 30 minutes.
  • the amount of fat-processed acetylated tapioca starch (starch) added in Experiment 13-3 is 5 parts by mass with respect to 100 parts by mass of chicken thigh.
  • the chicken thigh was transferred to a colander to remove excess pickle liquid. Then, for the sample of Experiment 13-2, chicken thigh and 5% fat-processed acetylated tapioca starch (starch) were mixed and mixed.
  • starch 5% fat-processed acetylated tapioca starch
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • the batter solution was added to the samples of Experiment 13-1 and Experiment 13-3 after tumbling, and the samples of Experiment 13-2 after mixing, and battered.
  • the batter liquid was prepared by mixing water, fried chicken powder (Kitchen King Juicy fried chicken powder: manufactured by Daisho Co., Ltd.), and potato starch at a ratio of 10: 8: 2, and carefully mixing until there were no lumps of powder. ..
  • the grasshoppered sample was oiled with canola oil at about 170 ° C. for 4 minutes and 30 seconds, drained well, transferred to a metal vat, and allowed to cool at room temperature. After oiling, the heat was removed and the product was frozen and stored.
  • Table 33 shows each yield. As shown in Table 33, the tumbling yield was 111.1% in Experiment 13-1, the tumbling yield was 112.0% in Experiment 13-2, and the tumbling yield was 112.4% in Experiment 13-3. Therefore, there was no significant difference in tumbling yield between Experiment 13-1 and Experiment 13-3.
  • the firing yield was 73.5% in Experiment 13-1, the firing yield was 81.9% in Experiment 13-2, and the firing yield was 80.1% in Experiment 13-3.
  • the fat-processed acetylated tapioca starch (starch) was added in at least one of the tumbling step and the mixing step, the firing yield was good as a whole.
  • the same tendency was shown for the value of "weight after firing / weight before tumbling x 100", which indicates the overall yield.
  • the firing yield and the overall yield were good.
  • the tumbling treatment is temporarily suspended and the fat-processed acetylated tapioca starch (starch) is added, so that the mixing step can be omitted, so that the manufacturing step can be simplified.
  • the sample according to Experiment 13-1 had a dry texture, but the clothes were not slimy.
  • the sample of Experiment 13-2 had a juicy and soft texture.
  • a part of the batter had a crispy texture.
  • the sample according to Experiment 13-3 had a juicy and soft texture. Therefore, even when starch was added during the tumbling treatment (Experiment 13-3), the tasting result was good.
  • Experiment 14 Next, Experiment 14 will be described.
  • the samples according to Experiment 14-1 to Experiment 14-3 were prepared by the following methods.
  • FIG. 16 shows a sample preparation flow for Experiment 14. First, chicken breast meat (one piece of meat) was cut so as to weigh about 130 g per piece. In Experiment 14, experiments were performed using 5 cut meats per experiment (that is, per test plot).
  • the pickle liquid was adjusted according to the formulation shown in Table 34.
  • As the cottonseed oil blended oil Delicious Tokutoku (manufactured by J-Oil Mills) was used. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 90 minutes.
  • tumbling was performed by adding 1 part by mass of fat-processed acetylated tapioca starch (starch) to 100 parts by mass of chicken breast during tumbling.
  • Experiment 14-3 tumbling treatment was performed for 60 minutes without adding fat-processed acetylated tapioca starch (starch), and then the tumbling treatment was paused (without cutting the pickle liquid) to perform fat-processing acetyl. Tapioca starch (starch) was added, and then the tumbling treatment was performed again for 30 minutes.
  • the amount of fat-processed acetylated tapioca starch (starch) added in Experiment 14-3 is 1 part by mass with respect to 100 parts by mass of chicken breast meat.
  • the chicken breast was transferred to a colander to remove excess pickle liquid. Then, for the sample of Experiment 14-2, chicken breast meat and 1% fat-processed acetylated tapioca starch (starch) were mixed and mixed.
  • starch 1% fat-processed acetylated tapioca starch
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • Table 35 shows the yield. As shown in Table 35, the tumbling yield was 114.6% in Experiment 14-1, the tumbling yield was 114.8% in Experiment 14-2, and the tumbling yield was 114.2% in Experiment 14-3. Therefore, there was no significant difference in tumbling yield between Experiments 14-1 and 14-3.
  • the firing yield was 75.7% in Experiment 14-1, the firing yield was 79.3% in Experiment 14-2, and the firing yield was 77.3% in Experiment 14-3.
  • the fat-processed acetylated tapioca starch (starch) was added in at least one of the tumbling step and the mixing step, the firing yield was good as a whole.
  • the same tendency was shown for the value of "weight after firing / weight before tumbling x 100", which indicates the overall yield.
  • the tumbling treatment is temporarily suspended and the fat-processed acetylated tapioca starch (starch) is added, so that the mixing step can be omitted, so that the manufacturing step can be simplified.
  • the sample according to Experiment 14-1 had a dry texture, but the surface was less slimy.
  • the sample of Experiment 14-2 had a juicy and soft texture. In particular, the texture near the surface was soft.
  • the sample according to Experiment 14-3 had less dryness than the sample according to Experiment 14-1, and the surface was less slimy than the sample according to Experiment 14-2. Therefore, even when starch was added during the tumbling treatment (Experiment 14-3), the tasting result was good.
  • Experiment 15 Next, Experiment 15 will be described. In Experiment 15, the yield when the chicken breast was frozen and then thawed was investigated. The samples for Experiment 15-1 and Experiment 15-2 were prepared by the following methods.
  • FIG. 17 shows a sample preparation flow for Experiment 15. First, 2 kg of chicken breast meat (one piece of meat) was cut so as to be about 85 g per piece. Next, the pickle liquid was prepared according to the formulation shown in Table 36. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast, and these were put into a tumbler and tumbled for 40 minutes.
  • 5% oil-processed acetylated tapioca starch was put into a tumbler as starch for chicken breast and mixed for 20 minutes (that is, mixing was performed using a tumbler).
  • the amount of starch added is the amount (% by mass) added to chicken breast meat.
  • a sample obtained by tumbling for another 20 minutes without adding starch was also prepared.
  • Experiment 15-1 is a sample that was not mixed (that is, a sample that was tumbled for 60 minutes without starch), and Experiment 15-2 was a sample that was mixed with starch.
  • the weight of chicken breast was measured. Then, the chicken breast was placed in a zippered bag and stored in a freezer at ⁇ 20 ° C. for 4 days. After 4 days of freezing, the chicken breasts were arranged in a stainless steel vat and stored in a refrigerator at 4 ° C. for 24 hours or 48 hours to thaw. After 24 hours or 48 hours, the chicken breast was transferred to a colander and excess pickle liquid was removed. After removing the pickle liquid, the chicken breast was weighed.
  • Table 37 shows the cold thawing yield. As shown in Table 37, when the product was stored in a refrigerator at 4 ° C. for 24 hours and thawed, the cold thawing yield of Experiment 15-1 (without mixing) was 90%, and the cold thawing yield of Experiment 15-2 (with mixing) was 90%. Was 96%. When thawed by storing in a refrigerator at 4 ° C. for 48 hours, the cold-thaw yield of Experiment 15-1 (without mixing) was 89%, and that of Experiment 15-2 (with mixing) was 94%. rice field. Therefore, in Experiment 15-2 in which fat-processed acetylated tapioca starch was added and mixed, the cold-thaw yield was improved.
  • Experiment 16 Next, Experiment 16 will be described. In Experiment 16, the yield when chicken thighs were oiled and then stored in a warm storage case was investigated. The samples for Experiment 16-1 and Experiment 16-2 were prepared by the following methods.
  • FIG. 18 shows a sample preparation flow for Experiment 16. First, chicken thighs (one piece of meat) were cut to a weight of about 90 g each. Next, the pickle liquid was prepared according to the formulation shown in Table 38. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh, and these were put into a tumbler and tumbled for 40 minutes.
  • 3% oil-processed acetylated tapioca starch was added to the chicken thigh as starch and mixed for 20 minutes (that is, mixing was performed using the tumbler).
  • the amount of starch added is the amount (% by mass) added to chicken thighs.
  • a sample obtained by tumbling for another 20 minutes without adding starch was also prepared.
  • Experiment 16-1 is a sample obtained by tumbling for 60 minutes (without starch addition)
  • Experiment 16-2 is a sample obtained by adding starch and mixing.
  • chicken thighs were battered with the batter solution having the composition shown in Table 39 and sprinkled with the breader powder having the composition shown in Table 40. Then, it was oiled with canola oil heated to 180 ° C. for 2 minutes. Then, using a shock freezer (manufactured by Hoshizaki Corporation), quick freezing was performed at ⁇ 30 ° C. for 90 minutes.
  • Table 41 shows the yield after storage in a warm storage case. As shown in Table 41, the yield was 90% in Experiment 16-1 (without starch) and 91% in Experiment 16-2 (with starch addition + mixing). Therefore, in Experiment 16-2 in which fat-processed acetylated tapioca starch was added and mixed, the yield after storage in a warm storage case was improved.

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