WO2022168878A1

WO2022168878A1 - Food modifier and method for manufacturing modified food

Info

Publication number: WO2022168878A1
Application number: PCT/JP2022/004070
Authority: WO
Inventors: 朋之斉藤; 貴幸柏原; 恭子桑田; 徹中島
Original assignee: 株式会社ミライ化成; 日澱化學株式会社
Priority date: 2021-02-04
Filing date: 2022-02-02
Publication date: 2022-08-11
Also published as: JP7480949B2; JPWO2022168878A1; TW202245616A; KR20230137938A

Abstract

The present invention provides a food modifier including a reversible thermal gelling agent and a thickener, whereby yield when a food is heated is enhanced and the outside appearance of the food is maintained, and a method for manufacturing a modified food.

Description

Food modifier and method for producing modified food

The present disclosure relates to food modifiers and methods of making modified foods. In particular, the present invention relates to a food modifier that improves the yield when food is heated and maintains the appearance of the food, and a method for producing the modified food.

Regarding the modification of foods, especially meat foods and fishery foods tend to undergo discoloration, fading, syneresis, etc. during storage, leading to a decrease in commercial value. Furthermore, when cooking or processing livestock meat foods and marine products, simply heating or molding the raw materials causes separation of water and oil during processing, which impairs the preferable texture and appearance of the food. will be Therefore, food modifiers are added to foods for the purpose of preventing discoloration, fading, syneresis, and the like of foods. In particular, phosphates have conventionally been added for the purpose of improving freezing resistance, improving water retention capacity, improving yield, and the like.

However, the use of phosphates has been pointed out to have problems such as inhibiting the absorption of calcium and zinc into the body, and furthermore, the bitterness peculiar to phosphates remains. be.

Therefore, there have been reports of food modifiers that do not contain phosphate but have effects equal to or greater than those of food quality improvers containing phosphate. Patent Document 1 describes a food modifier characterized by containing protein and an alkaline agent. Patent Document 2 describes a method for treating fish and shellfish, characterized by immersing and impregnating fish and shellfish in an edible metal salt of glycine or a mixed aqueous solution of an edible metal salt of glycine and glycine. In Patent Document 3, a modified agent for processed meat foods is characterized by containing, as active ingredients, a cereal protein partial hydrolyzate and at least one selected from alkali metal carbonates and alkali metal hydrogencarbonates. Have been described. Patent Document 4 describes a livestock meat modifier characterized by containing a swelling agent and dietary fiber and/or gluconate as active ingredients. Patent Document 5 describes an agent for improving shelf life and yield of livestock meat or marine products, which is characterized by containing carbonate, acetic acid and organic acid.

JP 2006-050945 A Japanese Patent Application Laid-Open No. 2000-300219 JP 2007-267652 A Japanese Patent Application Laid-Open No. 2001-000148 JP 2016-029914 A

However, when conventional modifiers are used, although the yield is improved, the food becomes alkaline, resulting in a bitter taste peculiar to alkali, which impairs the original flavor of the food.

Therefore, there has been a demand for a food modifier that does not require the use of phosphate, improves the yield during heating without making the food alkaline, and can maintain the appearance without impairing the flavor.

The present disclosure is a food modifier that does not require the use of phosphate, improves the yield when food is heated without making the food alkaline, and maintains the appearance of the food, and a food modification method. intended to provide

As a result of intensive studies to achieve the above object, the present inventors found that when a food modifier containing a reversible thermal gelling agent and a thickening agent is used, the yield when the food is heated is The inventors have found that it is possible to improve the appearance of food without impairing the flavor, and have completed the present disclosure.

One aspect of the present disclosure is as follows.
[Section 1]
A food modifier comprising a reversible thermal gelling agent and a thickening agent.
[Section 2]
Item 2. The food modifier according to Item 1, wherein the reversible thermal gelling agent has a thermal gelation temperature of 40°C or higher.
[Section 3]
Item 3. The food modifier according to Item 1 or 2, wherein a 2% by weight aqueous solution of the thickener has a viscosity of 30 mPa·s or more at 15°C.
[Section 4]
Item 4. The food modifier according to any one of Items 1 to 3, wherein the reversible thermal gelling agent is methylcellulose or hydroxypropylmethylcellulose.
[Section 5]
The thickener is starch, starch hydrolyzate, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan, and agar. Item 5. The food modifier according to any one of Items 1 to 4, which is at least one selected from the group consisting of.
[Section 6]
Item 6. The food modifier according to any one of Items 1 to 5, wherein the thickener contains both the starch and the starch hydrolyzate.
[Section 7]
Item 7. The food modifier according to any one of Items 1 to 6, comprising crystalline cellulose.
[Item 8]
Item 8. The food modifier according to any one of items 1 to 7, comprising non-thickening starch.
[Item 9]
Items 1 to 8, wherein the food modifier liquid prepared by adding water to the food modifier and stirring and mixing to have a solid content of 5% by weight has a viscosity of 250 mPa s or more at 15 ° C. Food Modifier.
[Item 10]
A food modifier comprising a reversible thermal gelling agent, the food modifier being added to food during food modification and removable after food modification.
[Item 11]
Item 11. The food modifier according to Item 10, which is used for food coating.
[Item 12]
A step (1) of obtaining a food modifier liquid by adding water to the food modifier according to any one of Items 1 to 11 and stirring and mixing, coating the food with the food modifier liquid and coating A method for producing a modified food, comprising the step (2) of obtaining a food, and the step (3) of heating the coated food above the thermal gelation temperature of a reversible thermal gelling agent.
[Item 13]
Item 13. The method for producing a modified food according to Item 12, wherein the heating in the step (3) is boiling or steaming.
[Item 14]
Item 14. The method for producing an improved food according to Item 12 or 13, wherein the food modifier liquid has a viscosity of 250 mPa·s or more and 10000 mPa·s or less at 15°C.
[Item 15]
Item 15. The method for producing an improved food according to any one of Items 12 to 14, further comprising a step (4) of washing the coated food with water.

According to the present disclosure, it is possible to improve the yield when heating food without using phosphate and without making the food alkaline. In addition, it is possible to prevent deterioration of the appearance of the food that occurs during heating, and maintain a clean appearance. Furthermore, for foods such as mushroom mushrooms, which have a characteristic slimy feeling, the sticky feeling can be maintained even after heating.

Hereinafter, the form for carrying out the present disclosure will be described. In addition, the following description shows an example of an embodiment of the present disclosure, and the scope of the present disclosure should not be interpreted narrowly.

<Food Modifier>
The food modifier in the present disclosure contains a reversible thermal gelling agent and preferably further contains a thickening agent. In the present disclosure, "food modifier" is an additive used in the food processing or manufacturing stage to modify or improve the quality of food. Here, examples of food quality include texture, umami, appearance, yield, processing stability, manufacturing suitability, and the like.

[Reversible thermal gelling agent]
The food modifier in the present disclosure contains a reversible thermal gelling agent. In the present disclosure, the “reversible thermal gelling agent” is a gelling agent having thermal phase transition properties that reversibly sol/gel in water. When heated in water, the reversible thermal gelling agent is in a gel state at a temperature higher than the gelation temperature, and is in a sol state when cooled to the gelation temperature or lower.

The thermal gelation temperature of the reversible thermal gelator may be 40° C. or higher, 45° C. or higher, 50° C. or higher, 55° C. or higher, 60° C. or higher, 65° C. or higher, 70° C. or higher, or 75° C. or higher. The thermal gelation temperature of the reversible thermal gelator may be 95° C. or less, 90° C. or less, 85° C. or less, or 75° C. or less. The thermal gelation temperature can be changed by changing the type of chemical modification group, chemical modification rate, molecular weight, and the like.

The reversible thermal gelling agent may be a polysaccharide, preferably a chemically modified polysaccharide. Examples of polysaccharides include cellulose. Examples of chemical modifications include alkylation, hydroxyalkylation, and the like. Specific examples of reversible thermal gelling agents include methylcellulose and hydroxypropylmethylcellulose. The reversible thermal gelling agent may be used singly or in combination of two or more.

Methylcellulose in the present disclosure may be obtained by methyl-etherifying cellulose obtained from wood, bamboo, straw, cotton, bagasse, bacteria, etc. to increase its water solubility. Hydroxypropylmethylcellulose in the present disclosure may be methylcellulose into which a hydroxypropoxyl group has been introduced. Any aqueous solution is usually liquid at normal temperature and normal pressure. A product example of methyl cellulose includes METOLOSE MCE type (manufactured by Shin-Etsu Chemical Co., Ltd.). Examples of products of hydroxypropyl methylcellulose include METOLOSE SFE type (manufactured by Shin-Etsu Chemical Co., Ltd.), METOLOSE SE type (manufactured by Shin-Etsu Chemical Co., Ltd.), METOLOSE NE type (manufactured by Shin-Etsu Chemical Co., Ltd.), and the like.

[Thickener]
The food modifier in the present disclosure preferably contains a thickening agent. In the present disclosure, the term "thickener" refers to a polymeric substance that dissolves or disperses in water at normal temperature to produce a viscous consistency. In the present disclosure, the thickener does not contain the reversible thermal gelling agent, that is, does not have reversible thermal gelling properties.

The viscosity of a 2 wt% aqueous solution of the thickener at 15 ° C. is 30 mPa s or more, 100 mPa s or more, 250 mPa s or more, 500 mPa s or more, 1000 mPa s or more, 2500 mPa s or more, or 5000 mPa s or more It can be any value, preferably 250 mPa·s or more. The viscosity of a 2% by weight aqueous solution of the thickener at 15 ° C. is 50000 mPa s or less, 25000 mPa s or less, 10000 mPa s or less, 5000 mPa s or less, 2500 mPa s or less, 1000 mPa s or less, or 500 mPa s or less It may be any value, preferably 25000 mPa·s or less. The above viscosity is a value measured at 15° C. using a BM type rotational viscometer at a rotational speed of 30 rpm for 10 seconds. Measurement can be carried out using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

Specific examples of thickeners include starch, starch hydrolysate, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan. , and agar. These substances may be used singly or in combination of two or more.

From the viewpoint of dispersibility, the thickener preferably contains either starch or starch hydrolyzate. In particular, the thickening agent preferably contains both starch and a starch hydrolyzate because it is easy to adjust the thickening effect and the effect of enhancing the dispersibility of starch is obtained.

Examples of starch include corn starch, waxy corn starch, high amylose corn starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, pea starch, mung bean starch, sago starch, and arrowroot starch. , corn grits, wheat flour, rice flour, dried dried sweet potato powder, dried dried tapioca powder, and other starch-containing powders typified by grain flour can also be used. Also, the starch may be a modified starch. Modified starch is processed starch obtained by chemical modification such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, esterification cross-linking treatment, etherification cross-linking treatment, gelatinization treatment, dry heat treatment, wet heat treatment, ball mill treatment. , pulverization, high-voltage electric field, ultrasonic treatment, hot water treatment, bleaching, sterilization, acid treatment, alkali treatment, enzyme treatment, etc. without chemical modification. If necessary, the starch may be subjected to one or more processing treatments selected from pregelatinization treatment, ball mill treatment, roasting acid treatment, roasting alkali treatment, and enzyme treatment so as to exhibit a thickening action.

Examples of starch hydrolyzate include soluble starch obtained by hydrolyzing by methods such as heat treatment, acid treatment, alkali treatment, oxidation treatment, enzyme treatment, dextrin, maltodextrin, starch syrup and the like.

The amount of the thickening agent is 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, 100 parts by weight or more, or 250 parts by weight with respect to 100 parts by weight of the reversible thermal gelling agent. parts by weight or more, 500 parts by weight or more, 750 parts by weight or more, or 1000 parts by weight or more, preferably 50 parts by weight or more. The amount of the thickening agent is 3000 parts by weight or less, 2000 parts by weight or less, 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 250 parts by weight or less, or 100 parts by weight or less with respect to 100 parts by weight of the reversible thermal gelling agent. It may be not more than 500 parts by weight, preferably not more than 500 parts by weight.

The proportion of starch in the thickener is 10% by weight or more, 25% by weight or more, 35% by weight or more, 45% by weight or more, 55% by weight or more, 65% by weight or more, 75% by weight or more, 85% by weight or more, or It may be 95% by weight or more. The proportion of starch in the thickener may be 100 wt% or less, 90 wt% or less, 80 wt% or less, 70 wt% or less, 60 wt% or less, 50 wt% or less, or 40 wt% or less.

In the thickener, the ratio of starch degradation products is 10% by weight or more, 25% by weight or more, 35% by weight or more, 45% by weight or more, 55% by weight or more, 65% by weight or more, 75% by weight or more, or 85% by weight or more. The proportion of starch hydrolyzate in the thickener may be 100% by weight or less, 90% by weight or less, 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, or 40% by weight or less. .

Thickeners may include both starch and starch hydrolysates. The amount of starch hydrolyzate may be 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, or 100 parts by weight or more based on 100 parts by weight of starch. The amount of starch decomposition product is 300 parts by weight or less, 200 parts by weight or less, 150 parts by weight or less, 100 parts by weight or less, 80 parts by weight or less, 60 parts by weight or less, 40 parts by weight or less, or It may be 20 parts by weight or less.

[crystalline cellulose]
Preferably, the food modifier in the present disclosure further contains crystalline cellulose. It is believed that the structure of crystalline cellulose enhances the affinity with foodstuffs in the coated state of food modifiers and assists surface adhesion. In addition, since crystalline cellulose is insoluble in water and has heat resistance, it is presumed that the yield is improved by reinforcing the gel structure formed by the reversible thermal gelling agent. As the crystalline cellulose, a crystalline cellulose preparation whose surface is coated with a water-soluble polymer may be used. When using a crystalline cellulose preparation, the content of crystalline cellulose may be 60% or more, preferably 70% or more, and more preferably 80% or more.

The amount of crystalline cellulose is 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, or 100 parts by weight with respect to 100 parts by weight of the reversible thermal gelling agent. Above, it may be 200 parts by weight or more, or 300 parts by weight or more, preferably 10 parts by weight or more, more preferably 25 parts by weight or more. The amount of crystalline cellulose is 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 400 parts by weight or less, 300 parts by weight or less, 200 parts by weight or less, or 100 parts by weight with respect to 100 parts by weight of the reversible thermal gelling agent. or 50 parts by weight or less, preferably 500 parts by weight or less, more preferably 300 parts by weight or less.

[Non-thickening starch]
The food modifier in the present disclosure preferably contains non-thickening starch instead of or in addition to crystalline cellulose. A non-thickening starch is a starch that does not exhibit thickening properties and does not function as a thickening agent. Non-thickening starch is sparingly soluble in water and has high heat resistance, and is presumed to improve the yield by reinforcing the gel structure formed by the reversible thermal gelling agent.

The non-thickening starch may have a viscosity of 2% by weight liquid at 15° C. of 0.01 mPa·s or more, 0.1 mPa·s or more, or 1 mPa·s or more. The viscosity of a 2% by weight liquid of non-thickening starch at 15 ° C. is less than 30 mPa s, 20 mPa s or less, 10 mPa s or less, 5 mPa s or less, 2.5 mPa s or less, or 1 mPa s or less Well, preferably 10 mPa·s or less. The above viscosity is a value measured at 15° C. using a BM type rotational viscometer at a rotational speed of 30 rpm for 10 seconds. Measurement can be carried out using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

The non-thickening starch may be starch that has undergone a non-thickening treatment to exhibit non-thickening properties.

The non-thickening treatment is not particularly limited as long as it exhibits non-thickening properties, but is typically a cross-linking treatment. Examples of the cross-linking treatment include phosphoric acid cross-linking treatment, ester cross-linking treatment typified by acetylated adipic acid cross-linking treatment, etherification cross-linking treatment typified by hydroxypropyl cross-linking treatment, and the like. Examples of cross-linking agents used in the cross-linking treatment include sodium trimetaphosphate, metaphosphate, sodium trimetaphosphate/sodium tripolyphosphate, phosphorus oxychloride, adipic acid/acetic acid mixed anhydride, epichlorohydrin, acrolein, cyanuric Chloride, formaldehyde, glyoxal, adipic acid dihydrazide, diisocyanate, bisethylene urea, dialdehyde compounds, diepoxide compounds, polyepoxide compounds, combinations thereof, and the like.

The type of raw material starch for the non-thickening starch is not particularly limited, and includes corn starch, waxy corn starch, high amylose corn starch, tapioca starch, waxy tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, pea starch, mung bean starch, and sago. In addition to starch, arrowroot starch and the like, starch represented by cereal flour such as corn grits, wheat flour, rice flour, dried dried sweet potato powder, and dried dried tapioca powder can be used.

Non-thickening starch is processed, for example, oxidation treatment, esterification treatment, chemical processing treatment such as etherification treatment, pregelatinization treatment, dry heat treatment, wet heat treatment, ball mill treatment, pulverization treatment, high voltage electric field treatment, ultra Processing without chemical modification such as sonication, hot water treatment, bleaching, sterilization, acid treatment, alkali treatment, and enzyme treatment may be performed, and preferably gelatinization treatment is performed.

The amount of the non-thickening starch is 1 part by weight or more, 5 parts by weight or more, 10 parts by weight or more, 25 parts by weight or more, 50 parts by weight or more, 75 parts by weight or more, or 100 parts by weight with respect to 100 parts by weight of the reversible thermal gelling agent. It may be at least 200 parts by weight, or at least 300 parts by weight, preferably at least 10 parts by weight, more preferably at least 25 parts by weight. The amount of the non-thickening starch is 1000 parts by weight or less, 750 parts by weight or less, 500 parts by weight or less, 400 parts by weight or less, 300 parts by weight or less, 200 parts by weight or less, or 100 parts by weight or less per 100 parts by weight of the reversible thermal gelling agent. It may be 50 parts by weight or less, preferably 500 parts by weight or less, and more preferably 300 parts by weight or less.

Both non-thickening starch and microcrystalline cellulose may be included in the food modifier. The ratio of non-thickening starch in the total of non-thickening starch and crystalline cellulose is 1 wt% or more, 3 wt% or more, 5 wt% or more, 10 wt% or more, 20 wt% or more, 30 wt% or more, 50 % by weight or more, 80% by weight or more, or 90% by weight or more. The ratio of non-thickening starch in the total of non-thickening starch and crystalline cellulose is 99% by weight or less, 75% by weight or less, 50% by weight or less, 25% by weight or less, 10% by weight or less, or 5% by weight or less. It can be.

[Other ingredients]
The food modifiers of the present disclosure include seasonings such as calcium lactate, sodium chloride, sodium glutamate, mirin, cooking sake, sugar, fructose, glucose, starch syrup, honey, xylose, lactose, Sweeteners such as isomerized sugar, aspartame, stevia, glycine, alanine, thaumatin, saccharin, sorbitol, maltitol, xylitol, etc., sugar alcohols such as reduced starch syrup, reduced starch hydrolyzate, allspice, pepper, nutmeg, mace, etc. Spices, preservatives such as sodium benzoate, sorbic acid, paraoxybenzoic acid ester, reduced dextrin, reduced oligosaccharide, reduced starch hydrolyzate such as reduced starch syrup, cyclic dextrin, glycerin, hyaluronic acid, agents for manufacturing inulin, etc., ascorbic acid, calcium ascorbate, mixed tocopherol, antioxidants such as catechin, starch sodium octenyl succinate, lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, etc. emulsifiers, calcium acetate, calcium gluconate, calcium chloride, shellfish Fortifying agents such as calcium, proteins such as soybean protein, dried egg white, wheat gluten, milk protein and plasma protein preparations, colorants such as caramel pigment, gardenia pigment, carotenoid pigment and cochineal pigment, and flavoring agents may be used in combination.

[Viscosity characteristics of food modifier]
The viscosity at 15 ° C. of the food modifier liquid prepared by adding water to the food modifier and stirring and mixing so that the solid content is 5% by weight is 30 mPa s or more, 100 mPa s or more, 250 mPa s or more. , 300 mPa·s or more, 500 mPa·s or more, 1000 mPa·s or more, 2500 mPa·s or more, or 5000 mPa·s or more, preferably 250 mPa·s or more, more preferably 1000 mPa·s or more. The viscosity at 15° C. of the food modifier liquid prepared by adding water to the food modifier and stirring and mixing to have a solid content of 5% by weight is 50000 mPa s or less, 25000 mPa s or less, and 10000 mPa s. It may be 5000 mPa·s or less, 2500 mPa·s or less, 1000 mPa·s or less, or 500 mPa·s or less, preferably 10000 mPa·s or less, and more preferably 5000 mPa·s or less. It is appropriate that the viscosity range is in the above range from the viewpoint of practical yield improvement and workability. The above viscosity is a value measured at 15° C. using a BM type rotational viscometer at a rotational speed of 30 rpm for 10 seconds. Measurement can be carried out using an appropriate rotor (No. 1 to 4) depending on the viscosity range. For example, viscosity can be adjusted by known methods. For example, the viscosity can be adjusted by a combination of thickeners and the amount added. The viscosity may also be adjusted by changing the particle size or dispersibility of the modifier by means of pulverization, granulation, or the like. Here, the method of pulverization and granulation is not particularly limited, and freeze grinding, dry grinding, wet grinding, low temperature grinding, sieve extrusion granulation, stirring granulation, fluid bed granulation, tumbling granulation, Examples include sheet granulation, dry granulation, spray drying, and vacuum drum drying.

[Use of food modifier]
The food modifier containing the reversible thermal gelling agent described above is preferably a food modifier that is added to the food when modifying the food and can be removed after the food is modified. In particular, the food modifier in the present disclosure is preferably used for food coating during food modification, as described in the following description of the method for producing modified food, particularly during food modification by heating. is preferably used for food coating. The food modifier may be removed after food modification, subjected to a further food modification step (food processing step) without being removed after food modification, or present in the final form of food. good too. The method of removal of food modifiers may be removal by washing.

<Method for producing modified food>
The method for producing a modified food in the present disclosure includes the step (1) of adding water to a food modifier and stirring and mixing to obtain a food modifier liquid, coating the food with the food modifier liquid to obtain a coated food. a step (2) of obtaining, and a step (3) of heating the coated food above the thermal gelling temperature of the reversible thermal gelling agent. The method for producing an improved food product in the present disclosure may further comprise step (4) of washing the coated food product with water.

[Step (1) for obtaining a food modifier liquid]
The method for producing a modified food according to the present disclosure includes step (1) of adding water to a food modifier and stirring and mixing to obtain a food modifier liquid. A food modifier liquid can be prepared by adding water to the above-described food modifier and stirring and mixing. The viscosity of the food modifier liquid is 30 mPa s or more, 100 mPa s or more, 250 mPa s or more, 300 mPa s or more, 500 mPa s or more, 1000 mPa s or more, 2500 mPa s or more, or 5000 mPa s or more. It may be higher, preferably 250 mPa·s or more, more preferably 300 mPa·s or more. The viscosity of the food modifier liquid may be 50000 mPa s or less, 25000 mPa s or less, 10000 mPa s or less, 5000 mPa s or less, 2500 mPa s or less, 1000 mPa s or less, or 500 mPa s or less, preferably is 10000 mPa·s or less, more preferably 5000 mPa·s. It is appropriate that the viscosity range is in the above range from the viewpoint of practical yield improvement and workability. The above viscosity is a value measured at 15° C. using a BM type rotational viscometer at a rotational speed of 30 rpm for 10 seconds. Measurement can be carried out using an appropriate rotor (No. 1 to 4) depending on the viscosity range.

The amount of water in the food modifier liquid can be appropriately adjusted in order to adjust the viscosity of the food modifier liquid within the above range. The water content in the food modifier liquid is 50% by weight or more, 75% by weight or more, 85% by weight or more, 90% by weight or more, 92.5% by weight or more, 95% by weight or more, or 97.5% by weight or more. It may be, preferably 90% by weight or more. The water content in the food modifier liquid is 99% by weight or less, 98% by weight or less, 96% by weight or less, 94% by weight or less, 92% by weight or less, 90% by weight or less, 85% by weight or less, and 75% by weight or less. It may be, preferably 98% by weight or less.

The solid content in the food modifier liquid can be appropriately adjusted to adjust the viscosity of the food modifier liquid within the above range. The solid content in the food modifier liquid is 1% by weight or more, 2% by weight or more, 4% by weight or more, 6% by weight or more, 8% by weight or more, 10% by weight or more, 15% by weight or more, or 25% by weight or more. and preferably 2% by weight or more. The solid content in the food modifier liquid is 50% by weight or less, 25% by weight or less, 15% by weight or less, 10% by weight or less, 7.5% by weight or less, 5% by weight or less, or 2.5% by weight or less. It may be present, preferably 10% by weight or less.

The pH of the food modifier liquid may be neutral, weakly acidic or weakly alkaline. The pH of the food modifier liquid may be 5.0 or higher, 6.0 or higher, 6.5 or higher, 6.7 or higher, or 6.9 or higher. The pH of the food modifier liquid may be 9.0 or less, 8.0 or less, 7.5 or less, 8.0 or less, 7.3 or less, or 7.1 or less.

[Step (2) for obtaining coated food]
The method for producing a modified food according to the present disclosure includes step (2) of coating a food with the food modifier liquid to obtain a coated food. The method of coating the food with the food modifier liquid is not limited, but may be dip coating in which the food is immersed in the food modifier liquid. Dip coating is preferably used, but other methods include spraying the food with the food modifier liquid, injection, and adding the food modifier in powder form to the food.

The “food” in the present disclosure includes, for example, meat foods such as beef, pork, chicken, mutton, horse meat, and wild boar meat; marine foods such as shrimp, squid, octopus, white fish, red fish, crab, scallops, and abalone; Nameko mushrooms, shiitake mushrooms, maitake mushrooms, enoki mushrooms, king oyster mushrooms, bunashimeji mushrooms, and other mushrooms; broccoli, cauliflower, cabbage, asparagus, onions, Chinese cabbage, lettuce, and other leafy vegetables; potato, sweet potato, radish, carrot, taro, burdock, and other root vegetables and the like. Meat foods and marine products include foods that have undergone processing such as cutting, ground meat, and minced meat, such as sausages, hams, kamaboko, fish cakes, and hanpen. When the heat-treated food is to be used as a raw material for further processed food, it may be cut into a size preferable as a raw material for the processed food to be used in advance.

The time for immersing the food in the food modifier liquid may vary depending on the form of the food, and may be 1 second or longer, 15 seconds or longer, 30 seconds or longer, 1 minute or longer, 10 minutes or longer, 1 hour or longer, or 12 hours or longer. within 24 hours, within 15 hours, within 5 hours, within 30 minutes, within 5 minutes, within 1 minute, or within 30 seconds. The food modifier in the present disclosure is very excellent in that it can achieve the objectives of the present disclosure, such as yield improvement and appearance retention, even if the immersion time is short (for example, less than 1 minute).

The temperature of the food modifier liquid when the food is immersed in the food modifier liquid may be 0° C. or higher, 3° C. or higher, 10° C. or higher, 15° C. or higher, or 20° C. or higher, and 40° C. or lower. It may be 30° C. or less, 25° C. or less, 20° C. or less, 15° C. or less, 10° C. or less, or 5° C. or less. A low temperature (for example, 15° C. or lower, 10° C. or lower) may be used from the viewpoint of suppressing deterioration of the food and propagation of bacteria during long-term immersion.

[Step (3) of heating the coated food]
The method for producing a modified food product in the present disclosure includes step (3) of heating the coated food product above the thermal gelation temperature. The heating temperature is equal to or higher than the thermal gelation temperature of the thermal gelling agent in order to develop the thermal gelation action of the thermal gelling agent. The heating temperature may be higher than the thermal gelation temperature by 1°C or higher, 3°C or higher, 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, or 25°C or higher. The heating time may be appropriately determined depending on the food and the purpose of processing the food.

Methods of heating the coated food include baking, frying, boiling, steaming, heating in a microwave oven, smoking, smoking, etc. Suitable heating methods for the present disclosure include boiling or steaming.

[Step (4) of washing the coated food with water]
The method for producing a modified food according to the present disclosure may include step (4) of washing the coated food with water after the heating. The temperature of the water used for washing may be 0° C. or higher, 3° C. or higher, 10° C. or higher, 15° C. or higher, or 20° C. or higher, and may be 40° C. or lower, 30° C. or lower, 25° C. or lower, 20° C. or lower, 15 ℃ or less, 10 ℃ or less, or 5 ℃ or less.

<Effect>
According to the present disclosure, it is possible to prevent moisture and oil from flowing out of food due to heating, improve yield, maintain the appearance of food beautifully, and prevent the loss of properties such as texture and sliminess of food. It has a preventive effect. To explain the principle of this method, when water is added to the food modifier, the food modifier liquid develops viscosity due to the effect of the thickener, making it easier to adhere to the food and less likely to drip. You can get the effect of Furthermore, the action of crystalline cellulose enhances the affinity with food, making the adhesive action stronger. After the food is immersed in the food modifier liquid, when the food is heated, the food modifier liquid begins to gel due to the action of the reversible thermal gelling agent. By coating the food with the gelled food modifier liquid, the inside of the food is heated gently, preventing dripping (outflow of water and oil) due to sudden temperature changes, and improving the appearance of the food. It has the effect of preventing damage to In addition, the crystalline cellulose reinforces the gel structure, thereby preventing the food modifier liquid from peeling off during heating. After heating with the food, the temperature of the gel is lowered by rinsing the food with cold water, the gel formed by the reversible thermal gelling agent is untied, and the coated food modifier is released from the food, resulting in food modification. The object of the present disclosure can be achieved without eating the drug itself.

Hereinafter, the present disclosure will be described in more detail based on examples. It should be noted that the examples described below are examples of representative examples of the present disclosure, and the present disclosure is not limited to the following examples. Moreover, "parts" shall mean "parts by weight" unless otherwise specified.

<Sweet shrimp>
[Example 1]
(Preparation of food modifier liquid)
Pregelatinized starch obtained by drying and pulverizing 2.0 parts of methyl cellulose (Metolose MCE-4000: manufactured by Shin-Etsu Chemical Co., Ltd.) as a reversible thermal gelling agent and potato starch as a thickening agent with a drum dryer and passing through 14 mesh2. 0 part and 1.0 part of a starch hydrolyzate (dispersant) obtained by enzymatically decomposing potato starch were mixed in a powder state to obtain a food modifier. Cold water at 15° C. was added together with the food modifier so as to make 100 parts, and immediately stirred and mixed. The obtained food modifier liquid (hereinafter sometimes simply referred to as “liquid”) was designated as liquid 1. The viscosity of liquid 1 was measured at 15° C. using a BM type rotational viscometer (VISCOMETER MODEL BMII; manufactured by Toki Sangyo Co., Ltd.) at a rotational speed of 30 rpm for 10 seconds. Further, the pH of Liquid 1 was measured using a pH meter (LAQUA F-71S; manufactured by HORIBA, Ltd.).

(Immersion)
Shells and tails of raw northern red shrimp (hereinafter referred to as sweet shrimp, 2.0 to 3.0 g/fish) were removed and weighed. The sweet shrimp after weight measurement was immersed in liquid 1 for 1 minute.

(Injection into the boil tank)
The sweet shrimp immersed in liquid 1 was put into a boiling tank adjusted to 90±2°C. After boiling for 30 seconds, liquid 1 covering the sweet shrimp was washed with running water. The water was drained with a net to the extent that the shape of the sweet shrimp did not collapse, and the weight was measured. A series of operations of [measurement of weight before boiling, immersion, introduction into boiling tank, washing with running water, draining, measurement of weight after boiling and washing] was independently performed three times. Example 1 was obtained by performing a series of operations using liquid 1.

[Comparative Example 1]
Comparative Example 1 was prepared by performing a series of operations in the same manner as in Example 1, except that sweet shrimp was put into the boiling tank as it was without using the food modifier liquid. The liquid was not adhered to the sweet shrimp after boiling, but the step of washing with running water was performed in the same manner as in Example 1.

[Example 2]
In the same manner as in Example 1, the composition of Example 2, in which the food modifier liquid was prepared by changing the methylcellulose to 1.0 parts and the pregelatinized starch to 4.0 parts, is shown in Table 1 together with Example 1. Indicated. A mixed liquid of a food modifier and cold water corresponding to Example 2 was used as Liquid 2.

[Examples 3 to 10]
A test was conducted in the same manner as in Example 1 with the addition of a crystalline cellulose formulation. Ceorus RC-591S (manufactured by Asahi Kasei Corp., containing 89% crystalline cellulose) or Ceorus CL-611S (manufactured by Asahi Kasei Corp., containing 85% crystalline cellulose) was used as a crystalline cellulose preparation. Table 1 shows the compositions of Examples 3 to 10 in which liquids were prepared by changing the amounts of methylcellulose, crystalline cellulose preparation, and pregelatinized starch. Mixed liquids of food modifiers and cold water corresponding to Examples 3 to 10 were designated as Liquids 3 to 10, respectively.

[evaluation]
Yield improvement and the appearance of sweet shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing using EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring instrument.
(Evaluation Criteria for Yield Improvement)
⊚: The yield rate is improved by 6 points or more compared to Comparative Example 1.
○: The improvement in the yield rate when using Comparative Example 1 as a standard is 3 points or more and less than 6 points.
Δ: The improvement in the yield rate when using Comparative Example 1 as a standard is 0 points or more and less than 3 points.
x: The improvement in the yield rate when using Comparative Example 1 as a standard is less than 0 points.
(Appearance evaluation criteria)
⊚: Very good with no peeling of body (0% of total length).
◯: Slight peeling of body is observed (less than 5% of total length), but good.
x: Peeling of the body is conspicuous (5% or more of the total length), poor.

For Examples 1 to 10 and Comparative Example 1, Table 2 shows the liquid viscosity, pH, sweet shrimp yield rate, yield improvement evaluation, and appearance evaluation.

In Comparative Example 1, in which no liquid was prepared and the sweet shrimp was put into the boiling tank as it was, the meat of the sweet shrimp was largely peeled off, resulting in a poor result. On the other hand, Examples 1 and 2 using liquids containing methyl cellulose, pregelatinized starch, and starch hydrolyzate had a higher yield rate than Comparative Example 1, and the appearance of sweet shrimp was also good.

Examples 3 to 10 using liquids containing methyl cellulose, crystalline cellulose preparations, pregelatinized starch, and starch hydrolysates have lower yield rates than Examples 1 and 2 of the corresponding compositions using liquids that do not contain crystalline cellulose preparations. Alternatively, the evaluation of appearance was better. For example, Examples 7 and 8, which had the same solid content as Example 1 and contained a crystalline cellulose formulation, had a higher yield than Example 1, and were evaluated to have a better appearance. Similarly, in Example 9, which had the same solid content as in Example 2 and contained a crystalline cellulose formulation, the yield rate was higher than in Example 2, and the evaluation of the appearance was better.

<Red shrimp -1>
[Example 11]
(Immersion)
The head, shell, and tail of raw Argentine red shrimp (hereinafter referred to as red shrimp, 10.8 to 14.6 g/fish) were removed and weighed. The weight-measured red shrimp was immersed in liquid 7 of Example 7 for 1 minute.

(Injection into the boil tank)
The red shrimp immersed in liquid 7 of Example 7 was put into a boiling tank adjusted to 90±2°C. After boiling for 1 minute, liquid 7 covering the red shrimp was washed with running water. The water was drained with a net to the extent that the shape of the red shrimp did not collapse, and the weight was measured. A series of operations of [measurement of weight before boiling, immersion, introduction into boiling tank, washing with running water, draining, measurement of weight after boiling and washing] was independently performed three times. Example 11 was obtained by performing a series of operations using Liquid 7.

[Comparative Example 2]
Comparative Example 2 was prepared by carrying out a series of operations in the same manner as in Example 11, except that the red shrimp was directly put into the boiling tank without using the food modifier liquid. Although no liquid adhered to the red shrimp after boiling, the step of washing with running water was performed in the same manner as in Example 11.

[evaluation]
Regarding Example 11 and Comparative Example 2, the yield improvement and the appearance of red shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the weight change rate between the average before boiling and the average after boiling using EK-410i (manufactured by A&D Co., Ltd.) as a weighing instrument.
(Evaluation Criteria for Yield Improvement)
⊚: The yield rate is improved by 6 points or more compared to Comparative Example 2.
○: The improvement in the yield rate when using Comparative Example 2 as a standard is 3 points or more and less than 6 points.
Δ: The improvement in the yield rate when using Comparative Example 2 as a standard is 0 points or more and less than 3 points.
x: The improvement in the yield rate when using Comparative Example 2 as a standard is less than 0 points.
(Appearance evaluation criteria)
⊚: Very good with no peeling of body (0% of total length).
◯: Slight peeling of body is observed (less than 5% of total length), but good.
x: Peeling of the body is conspicuous (5% or more of the total length), poor.

For Example 11 and Comparative Example 2, yield rate of red shrimp, evaluation of yield improvement, and evaluation of appearance are shown in Table 3.

In Comparative Example 2, in which the red shrimp was directly put into the boiling tank without preparing the liquid, the meat of the red shrimp was largely peeled off, resulting in a poor result. On the other hand, in Example 11 using Liquid 7, the yield rate was higher than in Comparative Example 2 with the same boiling time, and the appearance of the red shrimp was also good.

<Red shrimp -2>
[Example 12]
Example 12 was prepared in the same manner as in Example 11 except that the boiling time was changed from 1 minute to 2 minutes.

[Comparative Example 3]
Comparative Example 3 was obtained by performing a series of operations in the same manner as in Example 12, except that the red shrimp was directly put into the boiling tank without using the food modifier liquid.

[evaluation]
Regarding Example 12 and Comparative Example 3, the yield improvement and the appearance of the red shrimp after boiling and washing were evaluated according to the following criteria. Appearance evaluation criteria were the same as in Example 11 and Comparative Example 2. The yield rate was defined as the weight change rate between the average before boiling and the average after boiling using EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring instrument.
(Evaluation Criteria for Yield Improvement)
⊚: The yield rate is improved by 6 points or more compared to Comparative Example 3.
○: The improvement in the yield rate when using Comparative Example 3 as a standard is 3 points or more and less than 6 points.
Δ: The improvement in the yield rate when using Comparative Example 3 as a standard is 0 points or more and less than 3 points.
x: The improvement in the yield rate when using Comparative Example 3 as a standard is less than 0 points.

Regarding Example 12 and Comparative Example 3, Table 4 shows the red shrimp yield rate, yield improvement evaluation, and appearance evaluation.

In Comparative Example 3, in which the red shrimp was directly put into the boiling tank without preparing the liquid, the meat of the red shrimp was largely peeled off, resulting in a poor result. On the other hand, in Example 12 using liquid 7, the yield rate was higher than in Comparative Example 3 with the same boiling time, and the appearance of the red shrimp was also good.

<Nameko>
[Example 13]
(Immersion)
20 parts of mushroom mushrooms were added to 100 parts of solution 7 of Example 7 and immersed for 1 minute.

(Injection into the boil tank)
Nameko immersed in liquid 7 of Example 7 was scooped with a colander and put into a boiling tank adjusted to 90±2°C. After boiling for 1 minute, the liquid 7 covering the mushroom mushroom mushrooms was washed with running water. After transferring to a colander and draining the water for 10 minutes, the operation of [immersing and putting into the boiling tank] was performed again, and then the nameko was spread on a net and air-dried at room temperature for 4 hours or more. That is, this operation was performed in the following order.
(1) Prepare liquid 7, (2) Immerse the nameko in liquid 7 for 1 minute, (3) Place the soaked nameko in a boiling tank and boil for 1 minute, (4) Wash the boiled nameko with running water, (5) ) Transfer to a colander and drain for 10 minutes, (6) Re-immerse the drained nameko in solution 7 for 1 minute, (7) Put the re-immersed nameko into the boiling tank and boil for 1 minute, (8) Re-boil the nameko. (9) spread on a net and air-dry at room temperature for 4 hours or more;
Example 13 was obtained by performing a series of operations.

[Comparative Example 4]
Comparative Example 4 was obtained by performing a series of operations in the same manner as in Example 13, except that the nameko mushrooms were directly put into the boiling tank without using the food modifier liquid. That is, this operation was performed in the following order.
(1) Put the nameko into the boiling tank and boil for 1 minute, (2) Wash the boiled nameko under running water, (3) Transfer to a colander and drain for 10 minutes, (4) Put the drained nameko into the boiling tank. Boil for 1 minute, (5) wash the re-boiled nameko mushrooms under running water, (6) spread on a net and air-dry at room temperature for 4 hours or more.

[evaluation]
The sliminess of the nameko after boiling and air-drying was evaluated according to the following criteria.
(Evaluation criteria for slimy feeling)
○: There is a feeling of sliminess equivalent to that before boiling, and the feeling of sliminess is strong.
x: The feeling of sliminess is clearly weaker than before boiling.

Regarding Example 13 and Comparative Example 4, the evaluation of the slimy feeling of nameko is shown in Table 5.

In Comparative Example 4, in which the nameko mushrooms were put into the boiling tank as they were without preparing a liquid, the sliminess of the nameko mushrooms was obviously weaker than before boiling, and the unique luster of the nameko mushrooms was lost. On the other hand, in Example 13 using liquid 7, the slimy feeling of nameko before boiling was maintained, and there was gloss peculiar to nameko.

<Vannamei shrimp>
[Example 14]
(Preparation of food modifier liquid)
Pregelatinized starch obtained by drying and pulverizing 0.96 parts of methyl cellulose (Metolose MCE-4000: manufactured by Shin-Etsu Chemical Co., Ltd.) as a reversible thermal gelling agent and potato starch as a thickening agent with a drum dryer and passing through 42 meshes. 12 parts and 0.96 parts of a starch hydrolyzate (dispersant) obtained by enzymatically degrading potato starch are added to Ceorus RC-591S (manufactured by Asahi Kasei Corporation, containing 89% crystalline cellulose) or Ceorus CL-611S as a crystalline cellulose preparation. (manufactured by Asahi Kasei Corporation, containing 85% crystalline cellulose) was mixed and granulated to prepare a food modifier. Cold water at 15° C. was added together with the food modifier so as to make 100 parts, and immediately stirred and mixed. The obtained food modifier liquid was used as liquid 14. The viscosity of liquid 14 was measured at 15° C. using a BM type rotational viscometer (VISCOMETER MODEL BMII; manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 30 rpm for 10 seconds. Further, the pH of Liquid 14 was measured using a pH meter (LAQUA F-71S; manufactured by HORIBA, Ltd.). The composition of liquid 14 is shown in Table 6.

(Immersion)
Shells and tails of raw vannamei shrimp were removed and weighed. The vannamei shrimp after weight measurement was immersed in liquid 14 for 1 minute.

(Injection into the boil tank)
The vannamei shrimp immersed in liquid 14 was put into a boiling tank adjusted to 90±2°C. After boiling for 2 minutes, liquid 1 covering the vannamei shrimp was washed with running water. The water was drained with a net to the extent that the vannamei shrimp did not lose their shape, and the weight was measured. A series of operations of [measurement of weight before boiling, immersion, introduction into boiling tank, washing with running water, draining, measurement of weight after boiling/washing] was independently performed at least three times. Example 14 was obtained by performing a series of operations using liquid 14.

[Comparative Example 5]
Comparative Example 5 was obtained by performing a series of operations in the same manner as in Example 14 except that the vannamei shrimp was put into the boiling tank as it was without using the food modifier liquid. Although no liquid adhered to the vannamei shrimp after boiling, the step of washing with running water was performed in the same manner as in Example 14.

[evaluation]
Yield improvement (difference in yield rate from Comparative Example 5) was evaluated. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing using EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring instrument.

The surface texture was evaluated according to the following criteria.
⊚: Compared to Comparative Example 5, the luster (freshness) of the surface is clearly increased.
◯: Compared with Comparative Example 5, the gloss (freshness) of the surface is comparable.
x: Compared with Comparative Example 5, the gloss (freshness) of the surface is clearly reduced.

Texture was evaluated according to the following criteria.
⊚: Compared to Comparative Example 5, elasticity (feeling to bite) is clearly increased.
◯: Compared with Comparative Example 5, elasticity (feeling to bite) is at the same level.
x: Compared with Comparative Example 5, the elasticity (feeling to bite) is clearly reduced.

The intensity of taste was evaluated according to the following criteria.
A: Compared with Comparative Example 5, the depth of taste is clearly increased.
◯: Compared with Comparative Example 5, the depth of taste is comparable.
x: Compared with Comparative Example 5, the depth of taste is clearly reduced.

Regarding Example 14 and Comparative Example 5, Table 7 shows the viscosity of the liquid, pH, yield rate of vannamei shrimp, yield improvement, surface texture, texture, and taste evaluation.

In Example 14 using the modifier of the present disclosure, the yield was improved, and the evaluation of surface texture, texture, and taste was good as compared to Comparative Example 5, which was a blank.

Amino acid analysis was performed on 20 boiled Vannamei shrimp obtained by the methods of Example 14 and Comparative Example 5, respectively, to determine the amount of amino acids per boiled Vannamei shrimp. The results are shown in Table 8 below.

As is clear from Table 8, it was found that Example 14 using the modifier of the present disclosure contained about 18% more amino acids than Comparative Example 5, which was a blank sample, and that the outflow of amino acids could be suppressed.

<Other ingredients>
[Example 15]
(Immersion)
Raw pork tenderloin was cut into pieces of about 3 cm square x 1 cm, and the weight was measured. The pork tenderloin after weight measurement was immersed in liquid 14 for 1 minute.

(Injection into the boil tank)
The pork tenderloin immersed in liquid 14 was put into a boiling tank adjusted to 90±2°C. After boiling for 4 minutes, the liquid 1 covering the pork tenderloin was washed with running water. The water was drained with a net to the extent that the shape of the pork tenderloin did not collapse, and the weight was measured. A series of operations of [measurement of weight before boiling, immersion, introduction into boiling tank, washing with running water, draining, measurement of weight after boiling/washing] was independently performed at least three times. Example 15 was obtained by performing a series of operations using liquid 14.

[Blank sample]
A blank sample was prepared by putting the pork tenderloin directly into the boiling tank and performing a series of operations in the same manner as in Example 15 except that the food modifier liquid was not used. Although no liquid adhered to the boiled pork tenderloin, the step of washing with running water was performed in the same manner as in Example 15.

[evaluation]
Yield improvement (difference in yield rate from blank sample) was evaluated. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing using EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring instrument. In addition, the sample obtained in Example 15 and the blank sample were comparatively evaluated in terms of appearance, depth of flavor, texture, and the like. The results are summarized in Table 9.

[Examples 16 to 25]
Instead of pork tenderloin, use pork loin, pork thigh, pork liver, beef loin, chicken breast, chicken thigh, squid leg, red shell open, scallop adductor muscle, or bluefin tuna medium fatty tuna. Examples 16 to 25 were obtained by carrying out a series of operations in the same manner as in Example 15, except that they were changed accordingly. Table 9 shows the evaluation of Examples 16 to 25 in the same manner as in Example 15.

[Example 26]
Example 26 was obtained by performing a series of operations in the same manner as in Example 15 except that frozen octopus was used instead of pork fillet, the boiling time was 2 minutes, and liquid 7 was used instead of liquid 14. . Table 9 shows the evaluation of Example 26 in the same manner as in Example 15. As the overall flavor trend of each example, the yield rate compared to the blank is improved, but the taste does not become thin or watery, and the texture and depth of taste are equivalent and good. showed good taste.

<Use of non-thickening starch>
[Example 27]
(Preparation of food modifier liquid)
A test was conducted in the same manner as in Example 1 with the addition of non-thickening starch. As the non-thickening starch, pregelatinized phosphate-crosslinked starch having a viscosity of 2.0 mPa·s in a 2% by weight aqueous solution at 15° C. was used. Table 10 shows the composition of Example 27, in which the liquid was prepared using methylcellulose, pregelatinized starch, starch hydrolyzate, and non-thickening starch. A liquid mixture of a food modifier and cold water corresponding to Example 27 was used as liquid 27 .

In addition to using liquid 27 instead of liquid 1, the sweet shrimp was tested in the same manner as in example 1 except that the boiling time was changed from 30 seconds to 2 minutes.

[Comparative Example 6]
Comparative Example 6 was obtained by performing a series of operations in the same manner as in Example 27, except that sweet shrimp was put into the boiling tank as it was without using the food modifier liquid. Although no liquid adhered to the sweet shrimp after boiling, the step of washing with running water was performed in the same manner as in Example 27.

[evaluation]
Yield improvement and the appearance of sweet shrimp after boiling and washing were evaluated according to the following criteria. The yield rate was defined as the weight change rate between the average weight before boiling and the average weight after boiling and washing using EK-410i (manufactured by A&D Co., Ltd.) as a weight measuring instrument.
(Evaluation Criteria for Yield Improvement)
⊚: The yield rate is improved by 6 points or more compared to Comparative Example 6.
○: The improvement in the yield rate when using Comparative Example 6 as a standard is 3 points or more and less than 6 points.
Δ: The improvement in the yield rate when using Comparative Example 6 as a standard is 0 points or more and less than 3 points.
x: The improvement in the yield rate when using Comparative Example 6 as a reference is less than 0 points.
(Appearance evaluation criteria)
⊚: Very good with no peeling of body (0% of total length).
◯: Slight peeling of body is observed (less than 5% of total length), but good.
x: Peeling of the body is conspicuous (5% or more of the total length), poor.

[evaluation]
Table 11 shows the liquid viscosity, pH, sweet shrimp yield rate, yield improvement evaluation, and appearance evaluation for Example 27 and Comparative Example 6.

In Comparative Example 6, in which no liquid was prepared and the sweet shrimp was put into the boiling tank as it was, the meat of the sweet shrimp was largely peeled off, resulting in a poor result. On the other hand, Example 27 using a liquid containing methyl cellulose, pregelatinized starch, starch hydrolyzate, and non-thickening starch had a higher yield rate than Comparative Example 6, and the appearance of sweet shrimp was also good.

Claims

A food modifier comprising a reversible thermal gelling agent and a thickening agent.
The food modifier according to claim 1, wherein the reversible thermal gelling agent has a thermal gelation temperature of 40°C or higher.
The food modifier according to claim 1 or 2, wherein a 2 wt% aqueous solution of the thickener has a viscosity of 30 mPa·s or more at 15°C.
The food modifier according to any one of claims 1 to 3, wherein the reversible thermal gelling agent is methylcellulose or hydroxypropylmethylcellulose.
The thickener is starch, starch hydrolyzate, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan, and agar. The food modifier according to any one of claims 1 to 4, which is at least one selected from the group consisting of.
The food modifier according to any one of claims 1 to 5, wherein the thickener contains both the starch and the starch hydrolyzate.
The food modifier according to any one of claims 1 to 6, comprising crystalline cellulose.
The food modifier according to any one of claims 1 to 7, comprising non-thickening starch.
9. The food modifier liquid prepared by adding water to the food modifier and stirring and mixing to have a solid content of 5% by weight has a viscosity at 15° C. of 250 mPa·s or more according to any one of claims 1 to 8. of food modifiers.
A food modifier comprising a reversible thermal gelling agent, the food modifier being added to food during food modification and removable after food modification.
11. The food modifier according to claim 10, which is used for food coating.
The step (1) of obtaining a food modifier liquid by adding water to the food modifier according to any one of claims 1 to 11 and stirring and mixing, coating the food with the food modifier liquid A method for producing a modified food, comprising a step (2) of obtaining a coated food, and a step (3) of heating the coated food above the thermal gelation temperature of a reversible thermal gelling agent.
13. The method for producing a modified food according to claim 12, wherein the heating in step (3) is boiling or steaming.
The method for producing an improved food according to claim 12 or 13, wherein the food modifier liquid has a viscosity of 250 mPa·s or more and 10000 mPa·s or less at 15°C.
A method for producing an improved food product according to any one of claims 12 to 14, further comprising step (4) of washing said coated food product with water.