WO2023218597A1 - Meat modifier for fried foods - Google Patents

Meat modifier for fried foods Download PDF

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Publication number
WO2023218597A1
WO2023218597A1 PCT/JP2022/020052 JP2022020052W WO2023218597A1 WO 2023218597 A1 WO2023218597 A1 WO 2023218597A1 JP 2022020052 W JP2022020052 W JP 2022020052W WO 2023218597 A1 WO2023218597 A1 WO 2023218597A1
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WO
WIPO (PCT)
Prior art keywords
meat
modifier
starch
mass
present
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PCT/JP2022/020052
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French (fr)
Japanese (ja)
Inventor
貴史 伊東
辰徳 西出
Original Assignee
株式会社日清製粉ウェルナ
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Application filed by 株式会社日清製粉ウェルナ filed Critical 株式会社日清製粉ウェルナ
Priority to PCT/JP2022/020052 priority Critical patent/WO2023218597A1/en
Priority to JP2022561105A priority patent/JP7267512B1/en
Publication of WO2023218597A1 publication Critical patent/WO2023218597A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

Definitions

  • the present invention relates to a meat modifier for fried foods.
  • Meat including livestock meat such as beef, pork, and chicken, and seafood such as fish and shellfish is preferably elastic and juicy while having the texture of muscle fibers.
  • meat when meat is cooked, the muscle fibers contract and the internal moisture and oil content is lost, which often results in a dry and hard texture.
  • the problem of texture deterioration of meat due to heating described above can be alleviated to some extent.
  • meat that has been coated and oiled also tends to have a dry texture over time due to moisture transfer to the batter. Furthermore, this tendency becomes more pronounced when meat is stored while being kept warm after being fried or when it is reheated.
  • Patent Document 1 describes a food modifier for improving food retention and water retention and texture, which contains oil-processed starch and egg white decomposition products, and a method for adding the food modifier to pickling liquid. It is described that the food is injected or dipped into the food.
  • Patent Document 2 describes a method for improving the texture of processed meat foods, which includes injecting, tumbling, dipping, spraying, or coating meat with a meat processing liquid containing fat-processed starch and an alkaline agent.
  • Patent Document 3 describes a method for producing a processed meat food, which includes injecting, tumbling, dipping, spraying or coating meat with a meat processing liquid containing fat-processed starch and liquid oil, thereby producing a soft and juicy processed meat food. It is stated that it is possible to obtain
  • Patent Document 4 describes a batter composition for deep-fried foods containing oxidized starch and waxy starch, and a batter composition for fried foods manufactured using this batter composition that provides good texture of the batter even after cooling or over time. is stated to be maintained.
  • the meat is coated with oil so that it does not become dry and has an elastic and juicy texture not only immediately after frying, but also when kept warm or reheated for a long time after frying. It is desired to improve the texture of the food.
  • the present invention provides the following. [1] Meat modifier for fried foods containing waxy tapioca starch. [2] The meat modifier for fried food according to [1], which contains 5% by mass or more of the waxy tapioca starch. [3] The meat modifier for fried foods according to [1] or [2], further containing 5 to 95% by mass of one or more selected from the group consisting of ether starch and ester starch. [4] 0.5 to 20 parts by mass of the meat modifier for frying according to any one of [1] to [3] is applied to the meat per 100 parts by mass of the meat, and then dressed, A method for producing a fried food, including frying.
  • the meat can have a good texture even when the meat is kept warm for a long time or reheated after frying.
  • the present invention provides a meat modifier for deep-fried foods for processing or pre-treating meat to be used as an ingredient in fried foods.
  • the meat modifier for fried foods of the present invention (hereinafter also simply referred to as "the meat modifier of the present invention") to meat, and then coating and frying the meat to which the meat modifier has adhered, , can improve the texture of greasy meat. More specifically, the fried meat thus obtained should have good texture not only immediately after frying, but also when kept warm or reheated for a long time after frying. I can do it.
  • raw meat any meat that can be used as meat can be used without particular restriction.
  • the raw meat include livestock meat, animal meat, and seafood.
  • livestock meats and animal meats include beef, pork, chicken, mutton, venison, horsemeat, goose meat, and the like.
  • seafood include tuna, swordfish, cod, squid, shrimp, and shellfish.
  • the raw meat may be derived from any part of the individual animal from which it is derived.
  • the raw meat may be raw meat, that is, unheated meat, or may be partially or completely heated, depending on the type of the desired fried food.
  • raw meat is preferably raw meat.
  • the degree of heating is not particularly limited. For example, raw meat is heated to a lower level than the heating level used in normal cooking of the desired fried food, and the meat modifier of the present invention is attached to the heated raw meat, and then coated and fried with oil. It is possible to produce the desired fried food. By preheating the raw meat, it is possible to prevent the risk of undercooking the oiled meat. If necessary, the raw meat may be seasoned before, after, or at both stages of applying the meat modifier of the present invention.
  • the meat modifier of the present invention contains waxy tapioca starch.
  • Waxy tapioca starch is a starch obtained from waxy cassava rhizomes, contains almost no amylose, and is mainly composed of amylopectin.
  • Waxy tapioca starch may be used after being purified from waxy cassava, or commercially available products such as NATURA Y68 from SIAM MODIFIED STARCH and HOMECRAFT TM Create from Ingredion can also be used.
  • the waxy tapioca starch used in the present invention preferably has an amylopectin content of 95% by mass or more, more preferably 97% by mass or more, and still more preferably 98% by mass or more. Further, the waxy tapioca starch used in the present invention may be unprocessed waxy tapioca starch or processed waxy tapioca starch. The processing may include one or more selected from the group consisting of physical treatment, gelatinization, esterification, etherification, crosslinking, oxidation, acid treatment, and the like.
  • the content of waxy tapioca starch in the meat modifier of the present invention is preferably 5% by mass or more, more preferably 5 to 95% by mass, and even more preferably 10 to 90% by mass based on the total mass of the meat modifier. , more preferably 25 to 60% by mass.
  • the meat modifier of the present invention may further contain one or more selected from the group consisting of ether starch and ester starch. Containing ether starch or ester starch is preferable because the texture of the meat in the resulting fried food is further improved.
  • the ether starch or ester starch can be produced from raw starch using a known method. Alternatively, commercially available ether starch or ester starch may be used.
  • the type of raw material starch for the ether starch and ester starch is not particularly limited as long as it is not the waxy tapioca starch, and starch that can be used for food, such as starch derived from potato, non-waxy tapioca, corn, wheat, rice, etc. (preferably is a non-waxy starch).
  • the content of the ether starch and ester starch in the meat modifier of the present invention is preferably 95% by mass or less, more preferably 5 to 95% by mass, based on the total mass of the meat modifier. %, more preferably 10 to 90% by weight, even more preferably 40 to 75% by weight.
  • the meat modifier of the present invention may further contain other components as necessary.
  • Other ingredients include, for example, grain flour such as wheat flour and rice flour; unprocessed and processed starches other than the waxy tapioca starch, ether starch, and ester starch; leavening agents such as baking powder; sugars; phosphates; oils and fats; Thickeners; seasonings such as salt, soy sauce, fermented seasonings, and amino acids; spices; fragrances; nutritional ingredients such as vitamins; and coloring agents. Or two or more types can be used as appropriate.
  • the content of the other components in the meat modifier of the present invention is preferably 95% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, based on the total mass of the meat modifier. be.
  • the meat modifier of the present invention can be produced by mixing the above-mentioned components.
  • the mixing order of each component is not particularly limited, and can be appropriately determined in consideration of the preparation effort and the like.
  • the meat modifier of the present invention is preferably in powder form.
  • the meat modifier of the present invention is used for processing or pre-treating raw meat as an ingredient for fried foods. More specifically, it is used to pre-process raw meat, which is used as an ingredient in fried foods, before coating it. Therefore, in the method for producing fried food according to the present invention, the meat modifier of the present invention is applied to the raw meat before dressing and frying the raw meat.
  • "adhering" the meat modifying agent of the present invention to meat means including the meat modifying agent on or inside the raw meat, preferably on the surface and inside.
  • the meat modifying agent of the present invention may be attached to the raw meat in powder form, or a liquid containing the meat modifying agent of the present invention may be attached to the raw meat.
  • a liquid containing the meat modifier of the present invention is applied to raw meat.
  • a liquid containing the meat modifying agent of the present invention (hereinafter also referred to as "modifying liquid of the present invention") is prepared by mixing the meat modifying agent of the present invention with a liquid component (for example, water or a seasoning liquid).
  • the liquid component is a seasoning liquid.
  • the seasoning liquid is not particularly limited as long as it can be used for food, and examples thereof include liquids containing soy sauce, sake, salt, sugar, garlic, ginger, spices, mirin, umami seasonings, flavors, and the like.
  • the mass ratio of the meat modifier of the present invention to the liquid component in the modifying liquid to be adhered to the raw meat is such that the liquid component is preferably 0.5 to 20 parts by mass per 1 part by mass of the meat modifier. parts, more preferably 1 to 10 parts by weight.
  • the method for attaching the meat modifier of the present invention to the raw meat may be any method as long as it allows the meat modifier to be included on or inside the raw meat.
  • the modifying liquid of the present invention immersing the raw meat in the modifying liquid, injecting the modifying liquid into the raw meat, tumbling the raw meat with the modifying liquid, and reforming the raw meat. Examples include rubbing (massaging) the liquid into the raw meat, or spraying or applying the modifying liquid onto the raw meat.
  • the meat modifier of the present invention when used in powder form, the powder may be sprinkled on raw meat, kneaded, etc.
  • the operations of "sprinkling” and “kneading” include all operations that allow the powder of the meat modifier of the present invention to be directly attached to the surface of raw meat.
  • the "sprinkling” operation includes sprinkling the meat modifier from above the raw meat, putting the meat modifier and raw meat into a sealable bag, and sealing the entrance of the bag. Examples include an operation of shaking in a closed state, an operation of spreading the meat modifier on a plate, etc., and rolling the raw meat on the meat modifier.
  • the "kneading” operation includes an operation of sprinkling the meat modifier from above the raw meat and then pressing the meat modifier, spreading the meat modifier on a plate, etc. An example of this is the operation of massaging the raw meat in a massaging agent. Any of the above methods can be used alone or in combination of two or more. The above methods can also be carried out according to the usual procedures for each method.
  • the amount of the meat modifier of the present invention to be attached to the raw meat is preferably 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, even more preferably 1.5 to 15 parts by mass, per 100 parts by mass of raw meat. Parts by weight, more preferably 2 to 10 parts by weight.
  • the amount of the meat modifier of the present invention attached to the raw meat can be calculated as the difference in mass of the meat before and after the attachment of the meat modifier.
  • the amount of the meat modifier of the present invention in the modifying liquid attached to the raw meat is within the above range.
  • the concentration of the modifying agent and the amount of the modifying liquid attached to the raw meat may be adjusted.
  • Fried foods are produced by further attaching a dressing material to the raw meat to which the meat modifier of the present invention has been attached as described above (battering) and frying it in oil.
  • other ingredients vegetables, cheese, spices, herbs, etc.
  • the coating material any material that can be used for fried foods can be used without particular limitation.
  • the coating material may be a powdered coating material (breeder), a liquid coating material (batter liquid), or a combination thereof.
  • the operation of dressing the ingredients can be performed according to normal procedures. There are no particular restrictions on the method of frying the battered ingredients; for example, deep frying with a large amount of oil may be used, or deep frying with a small amount of oil may be used.
  • Test example 1 Manufacture of meat modifier for fried foods
  • the following raw materials were mixed in the composition shown in Table 1 to produce a meat modifier for fried foods.
  • ⁇ Waxy tapioca starch NATURA Y68 manufactured by SIAM MODIFIED STARCH; amylopectin content in total starch 99% by mass or more
  • ⁇ Waxy corn starch (amylopectin content in total starch 99% by mass or more)
  • Ester starch acetylated starch
  • Ether starch hydroxypropyl starch
  • Cross-linked starch phosphoric acid cross-linked starch
  • Tapioca starch raw tapioca starch, non-waxy
  • Test example 2 Using the meat modifier for fried foods of Production Example 1-4, fried chicken was produced and evaluated in the same manner as in Test Example 1, except that the amount of adhesion to chicken was changed as shown in Table 2. The results are shown in Table 2. Note that Table 2 shows the results of Production Example 1-4 again.
  • Test example 3 A meat modifier for fried foods was produced with the composition shown in Table 3. The mass ratio of each obtained meat modifier to the seasoning liquid (containing water: 80%, salt 5%, white pepper 5%, grated garlic 5%, monosodium glutamate 5% [all percentages are mass %]) A modification liquid was prepared by mixing at a ratio of 1:2. Chicken thighs were cut into pieces weighing 80 g each. 1000 g of this chicken meat and 150 g of each of the modifying solutions produced above (5 parts by mass of the meat modifier per 100 parts by mass of meat) were put into a tumbling machine, and tumbled for 60 minutes to remove the entire amount of the modifying solution. Attached to meat.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Provided is a meat modifier for fried foods which contains a waxy tapioca starch. Provided is a method for producing a fried food product which involves adhering said meat modifier for fried foods to meat, and next, coating the same in batter and frying the same.

Description

揚げ物用食肉改質剤Meat modifier for fried foods
　本発明は、揚げ物用食肉改質剤に関する。 The present invention relates to a meat modifier for fried foods.
　牛肉、豚肉、鶏肉等の畜肉類、及び魚、貝等の魚介類を含む食肉は、筋繊維の食感を有しながらも弾力があってジューシーであることが好まれる。しかしながら、食肉を加熱調理すると、筋繊維が収縮して内部の水分や油脂分が損なわれるため、パサついた硬い食感となることが少なくない。食肉を衣で被覆して油ちょうすれば、前記した加熱による食肉の食感劣化の問題をある程度改善できる。しかし、衣付して油ちょうした食肉も、時間経過とともに、水分が衣に移行することによりやはりパサついた食感となる傾向がある。さらにこの傾向は、油ちょう後の食肉を保温しながら保管した場合や又は再加熱した場合には、より顕著になる。 Meat including livestock meat such as beef, pork, and chicken, and seafood such as fish and shellfish is preferably elastic and juicy while having the texture of muscle fibers. However, when meat is cooked, the muscle fibers contract and the internal moisture and oil content is lost, which often results in a dry and hard texture. By covering meat with batter and frying it in oil, the problem of texture deterioration of meat due to heating described above can be alleviated to some extent. However, meat that has been coated and oiled also tends to have a dry texture over time due to moisture transfer to the batter. Furthermore, this tendency becomes more pronounced when meat is stored while being kept warm after being fried or when it is reheated.
　近年、調理済みの揚げ物食品が多く販売されている。その中には、店舗で調理した揚げ物食品をホットウォーマーで保温しながら販売される場合や、工場で調理した揚げ物食品を店舗に運んだ後再加熱して販売する場合も多い。さらに、店舗で購入した揚げ物食品を喫食前にまた再加熱する場合もある。これらの揚げ物食品が食肉であると、喫食までに、長時間保温されているか、又は場合によっては複数回、加熱と冷却を繰り返されているため、食感のパサつきが非常に大きくなる。 In recent years, many pre-cooked and fried foods have been sold. Among them, there are many cases in which fried foods prepared in stores are sold while being kept warm in hot warmers, and there are also cases in which fried foods prepared in factories are transported to stores and then reheated before being sold. Additionally, fried foods purchased at stores may be reheated before consumption. When these fried foods are meat, they are kept warm for a long time or, in some cases, heated and cooled multiple times before being eaten, resulting in a very dry texture.
　従来、食肉の外観や食感の改善のための方法が開示されている。特許文献１には、油脂加工澱粉及び卵白分解物を含有する、食品の歩留りや保水性を向上させ、食感を改善するための食品改質剤、及び、該食品改質剤をピックル液に含有させ、食品に注入又は浸漬させることが記載されている。特許文献２には、油脂加工澱粉とアルカリ剤を含む食肉加工液を食肉にインジェクション、タンブリング、浸漬、噴霧又は塗布することを含む、食肉加工食品の歯ごたえを向上させる方法が記載されている。特許文献３には、油脂加工澱粉と液状油を含む食肉加工用液を食肉にインジェクション、タンブリング、浸漬、噴霧又は塗布することを含む、食肉加工食品の製造方法、これにより柔らかくジューシーな食肉加工食品を得ることができることが記載されている。 Conventionally, methods for improving the appearance and texture of meat have been disclosed. Patent Document 1 describes a food modifier for improving food retention and water retention and texture, which contains oil-processed starch and egg white decomposition products, and a method for adding the food modifier to pickling liquid. It is described that the food is injected or dipped into the food. Patent Document 2 describes a method for improving the texture of processed meat foods, which includes injecting, tumbling, dipping, spraying, or coating meat with a meat processing liquid containing fat-processed starch and an alkaline agent. Patent Document 3 describes a method for producing a processed meat food, which includes injecting, tumbling, dipping, spraying or coating meat with a meat processing liquid containing fat-processed starch and liquid oil, thereby producing a soft and juicy processed meat food. It is stated that it is possible to obtain
　揚げ物食品の製造において、澱粉類は衣材の主な材料の１つである。各種澱粉類を用いた様々な種類の衣材が、主に衣の食感改善の目的で開発されている。例えば、特許文献４には、酸化澱粉及びワキシー澱粉を含有する揚げ物用衣組成物、及び、この衣組成物を用いて製造した揚げ物では、冷めたり時間が経過しても衣の良好な食感が維持されることが記載されている。 In the production of fried foods, starches are one of the main ingredients for coatings. Various types of batters using various starches have been developed mainly for the purpose of improving the texture of the batter. For example, Patent Document 4 describes a batter composition for deep-fried foods containing oxidized starch and waxy starch, and a batter composition for fried foods manufactured using this batter composition that provides good texture of the batter even after cooling or over time. is stated to be maintained.
特開２００７－３００９１８号公報JP2007-300918A 国際公開公報第２０２０／０６６８４５号International Publication No. 2020/066845 国際公開公報第２０１８／１２３２５７号International Publication No. 2018/123257 特開平８－１３１１０９号公報Japanese Patent Application Publication No. 8-131109
　油ちょうした食肉の食感を改善させることが望まれる。より具体的には、油ちょう直後だけでなく、油ちょう後に長時間保温されるか又は再加熱された場合でも、パサつきがなく、弾力あるジューシーな食感を有するように、油ちょうした食肉の食感を改善することが望まれる。 It is desired to improve the texture of oily meat. More specifically, the meat is coated with oil so that it does not become dry and has an elastic and juicy texture not only immediately after frying, but also when kept warm or reheated for a long time after frying. It is desired to improve the texture of the food.
　本発明は、以下を提供する。
〔１〕ワキシータピオカ澱粉を含有する揚げ物用食肉改質剤。
〔２〕前記ワキシータピオカ澱粉を５質量％以上含有する、〔１〕記載の揚げ物用食肉改質剤。
〔３〕さらにエーテル澱粉及びエステル澱粉からなる群より選択される１種以上を合計で５～９５質量％含有する、〔１〕又は〔２〕記載の揚げ物用食肉改質剤。
〔４〕食肉に対し、〔１〕～〔３〕のいずれか１項記載の揚げ物用食肉改質剤を、該食肉１００質量部あたり０．５～２０質量部付着させ、次いで衣付けし、油ちょうすることを含む、揚げ物食品の製造方法。 The present invention provides the following.
[1] Meat modifier for fried foods containing waxy tapioca starch.
[2] The meat modifier for fried food according to [1], which contains 5% by mass or more of the waxy tapioca starch.
[3] The meat modifier for fried foods according to [1] or [2], further containing 5 to 95% by mass of one or more selected from the group consisting of ether starch and ester starch.
[4] 0.5 to 20 parts by mass of the meat modifier for frying according to any one of [1] to [3] is applied to the meat per 100 parts by mass of the meat, and then dressed, A method for producing a fried food, including frying.
　本発明の揚げ物用食肉改質剤を用いて製造した揚げ物食品は、油ちょう後に長時間保温されるか又は再加熱された場合でも、食肉が良好な食感を有することができる。 In the fried foods produced using the meat modifier for fried foods of the present invention, the meat can have a good texture even when the meat is kept warm for a long time or reheated after frying.
　本発明は、揚げ物食品の具材とする食肉の加工又は前処理のための揚げ物用食肉改質剤を提供する。本発明の揚げ物用食肉改質剤（以下、単に「本発明の食肉改質剤」ともいう）を食肉に付着させ、次いで該食肉改質剤が付着した食肉を衣付け及び油ちょうすることで、油ちょうした食肉の食感を改善することができる。より具体的には、このように得られた油ちょうされた食肉は、油ちょう直後だけでなく、油ちょう後長時間保温されるか又は再加熱された場合でも、良好な食感を有することができる。 The present invention provides a meat modifier for deep-fried foods for processing or pre-treating meat to be used as an ingredient in fried foods. By attaching the meat modifier for fried foods of the present invention (hereinafter also simply referred to as "the meat modifier of the present invention") to meat, and then coating and frying the meat to which the meat modifier has adhered, , can improve the texture of greasy meat. More specifically, the fried meat thus obtained should have good texture not only immediately after frying, but also when kept warm or reheated for a long time after frying. I can do it.
　本発明の食肉改質剤を適用される食肉（以下、「原料食肉」とも呼ぶ）としては、食肉として利用可能なものを特に制限なく用いることができる。該原料食肉の例としては、畜肉類、獣肉類、及び魚介類が挙げられる。畜肉類及び獣肉類の例としては、牛肉、豚肉、鶏肉、羊肉、鹿肉、馬肉、ガチョウ肉などが挙げられる。魚介類の例としては、マグロ、カジキ、タラ、イカ、エビ、貝類などが挙げられる。ただし、該畜肉類、獣肉類及び魚介類の例は上記に制限されない。該原料食肉は、由来する動物個体のいずれの部位に由来するものであってもよい。 As the meat to which the meat modifier of the present invention is applied (hereinafter also referred to as "raw meat"), any meat that can be used as meat can be used without particular restriction. Examples of the raw meat include livestock meat, animal meat, and seafood. Examples of livestock meats and animal meats include beef, pork, chicken, mutton, venison, horsemeat, goose meat, and the like. Examples of seafood include tuna, swordfish, cod, squid, shrimp, and shellfish. However, examples of the livestock meat, animal meat, and seafood are not limited to the above. The raw meat may be derived from any part of the individual animal from which it is derived.
　原料食肉は、目的とする揚げ物食品の種類等に応じて、生肉、すなわち非加熱の食肉でもよく、又は部分的もしくは全体的に加熱されていてもよい。作業効率や本発明の食肉改質剤の付着性の観点からは、原料食肉は生肉であることが好ましい。一方、本発明の食肉改質剤を適用する前に原料食肉を加熱する場合、その加熱の程度は特に制限されない。例えば、原料食肉を、目的とする揚げ物食品の通常の調理での加熱程度よりも弱く加熱し、その加熱された原料食肉に本発明の食肉改質剤を付着させた後、衣付け及び油ちょうして目的とする揚げ物食品を製造することができる。原料食肉を予め加熱することにより、油ちょうした食肉が加熱不足となる危険性を防止することができる。必要に応じて、該原料食肉には、本発明の食肉改質剤を適用する前、後、又はその両方の段階で下味をつけてもよい。 The raw meat may be raw meat, that is, unheated meat, or may be partially or completely heated, depending on the type of the desired fried food. From the viewpoint of work efficiency and adhesion of the meat modifier of the present invention, raw meat is preferably raw meat. On the other hand, when heating raw meat before applying the meat modifier of the present invention, the degree of heating is not particularly limited. For example, raw meat is heated to a lower level than the heating level used in normal cooking of the desired fried food, and the meat modifier of the present invention is attached to the heated raw meat, and then coated and fried with oil. It is possible to produce the desired fried food. By preheating the raw meat, it is possible to prevent the risk of undercooking the oiled meat. If necessary, the raw meat may be seasoned before, after, or at both stages of applying the meat modifier of the present invention.
　本発明の食肉改質剤は、ワキシータピオカ澱粉を含有する。ワキシータピオカ澱粉は、ワキシー種のキャッサバの根茎から得られる澱粉であり、かつアミロースをほとんど含有せず、アミロペクチンを主体とする澱粉である。ワキシータピオカ澱粉は、ワキシー種のキャッサバから精製して用いてもよく、又は市販品、例えば、ＳＩＡＭ　ＭＯＤＩＦＩＥＤ　ＳＴＡＲＣＨ社のＮＡＴＵＲＡ　Ｙ６８、イングレディオン社のＨＯＭＥＣＲＡＦＴTM　Ｃｒｅａｔｅなどを用いることもできる。 The meat modifier of the present invention contains waxy tapioca starch. Waxy tapioca starch is a starch obtained from waxy cassava rhizomes, contains almost no amylose, and is mainly composed of amylopectin. Waxy tapioca starch may be used after being purified from waxy cassava, or commercially available products such as NATURA Y68 from SIAM MODIFIED STARCH and HOMECRAFT TM Create from Ingredion can also be used.
　本発明で用いるワキシータピオカ澱粉は、好ましくはアミロペクチン含量が９５質量％以上、より好ましくは９７質量％以上、さらに好ましくは９８質量％以上である。また本発明で用いるワキシータピオカ澱粉は、未加工のワキシータピオカ澱粉であってもよく、加工ワキシータピオカ澱粉であってもよい。前記加工としては、物理処理、α化、エステル化、エーテル化、架橋、酸化、酸処理等からなる群より選択される１種又は２種以上を挙げることができる。本発明の食肉改質剤におけるワキシータピオカ澱粉の含有量は、該食肉改質剤の全質量中、好ましくは５質量％以上、より好ましくは５～９５質量％、さらに好ましくは１０～９０質量％、より好ましくは２５～６０質量％である。 The waxy tapioca starch used in the present invention preferably has an amylopectin content of 95% by mass or more, more preferably 97% by mass or more, and still more preferably 98% by mass or more. Further, the waxy tapioca starch used in the present invention may be unprocessed waxy tapioca starch or processed waxy tapioca starch. The processing may include one or more selected from the group consisting of physical treatment, gelatinization, esterification, etherification, crosslinking, oxidation, acid treatment, and the like. The content of waxy tapioca starch in the meat modifier of the present invention is preferably 5% by mass or more, more preferably 5 to 95% by mass, and even more preferably 10 to 90% by mass based on the total mass of the meat modifier. , more preferably 25 to 60% by mass.
　本発明の食肉改質剤は、ワキシータピオカ澱粉に加え、さらにエーテル澱粉及びエステル澱粉からなる群より選択される１種以上を含有していてもよい。エーテル澱粉又はエステル澱粉を含有すると、得られる揚げ物食品の食肉の食感がさらに向上するため好ましい。該エーテル澱粉又はエステル澱粉は、原料澱粉から公知の方法を用いて製造することができる。あるいは、市販のエーテル澱粉又はエステル澱粉を用いてもよい。該エーテル澱粉及びエステル澱粉の原料澱粉の種類は、前記ワキシータピオカ澱粉でない限り特に限定されず、食用に使用され得る澱粉、例えば馬鈴薯、非ワキシータピオカ、コーン、小麦、米等に由来する澱粉（好ましくは非ワキシー澱粉）が挙げられる。本発明の食肉改質剤における該エーテル澱粉及びエステル澱粉の含有量は、それらの合計含有量として、該食肉改質剤の全質量中、好ましくは９５質量％以下、より好ましくは５～９５質量％、さらに好ましくは１０～９０質量％、さらに好ましくは４０～７５質量％である。 In addition to waxy tapioca starch, the meat modifier of the present invention may further contain one or more selected from the group consisting of ether starch and ester starch. Containing ether starch or ester starch is preferable because the texture of the meat in the resulting fried food is further improved. The ether starch or ester starch can be produced from raw starch using a known method. Alternatively, commercially available ether starch or ester starch may be used. The type of raw material starch for the ether starch and ester starch is not particularly limited as long as it is not the waxy tapioca starch, and starch that can be used for food, such as starch derived from potato, non-waxy tapioca, corn, wheat, rice, etc. (preferably is a non-waxy starch). The content of the ether starch and ester starch in the meat modifier of the present invention is preferably 95% by mass or less, more preferably 5 to 95% by mass, based on the total mass of the meat modifier. %, more preferably 10 to 90% by weight, even more preferably 40 to 75% by weight.
　本発明の食肉改質剤は、前記したワキシータピオカ澱粉、エーテル澱粉又はエステル澱粉以外に、必要に応じて、その他の成分をさらに含有していてもよい。その他の成分としては、例えば、小麦粉、米粉等の穀粉；前記ワキシータピオカ澱粉、エーテル澱粉及びエステル澱粉以外の未加工及び加工澱粉類；ベーキングパウダー等の膨張剤；糖類；リン酸塩；油脂類；増粘剤；食塩、醤油、発酵調味料、アミノ酸等の調味料；香辛料；香料；ビタミン等の栄養成分；着色料などが挙げられ、目的とする揚げ物食品の種類に応じて、これらの１種又は２種以上を適宜使用することができる。本発明の食肉改質剤における該その他の成分の含有量は、該食肉改質剤の全質量中、好ましくは９５質量％以下、より好ましくは５０質量％以下、さらに好ましくは４０質量％以下である。 In addition to the waxy tapioca starch, ether starch, or ester starch described above, the meat modifier of the present invention may further contain other components as necessary. Other ingredients include, for example, grain flour such as wheat flour and rice flour; unprocessed and processed starches other than the waxy tapioca starch, ether starch, and ester starch; leavening agents such as baking powder; sugars; phosphates; oils and fats; Thickeners; seasonings such as salt, soy sauce, fermented seasonings, and amino acids; spices; fragrances; nutritional ingredients such as vitamins; and coloring agents. Or two or more types can be used as appropriate. The content of the other components in the meat modifier of the present invention is preferably 95% by mass or less, more preferably 50% by mass or less, even more preferably 40% by mass or less, based on the total mass of the meat modifier. be.
　本発明の食肉改質剤は、前記の各成分を混合することで製造することができる。各成分の混合順序は特に制限されず、準備する手間等を考慮して適宜決定することができる。本発明の食肉改質剤は、好ましくは粉末状である。 The meat modifier of the present invention can be produced by mixing the above-mentioned components. The mixing order of each component is not particularly limited, and can be appropriately determined in consideration of the preparation effort and the like. The meat modifier of the present invention is preferably in powder form.
　本発明の食肉改質剤は、揚げ物食品の具材とする原料食肉の加工又は前処理のために使用される。より詳細には、揚げ物食品の具材とする原料食肉を、衣付けの前に前処理するために使用される。したがって、本発明による揚げ物食品の製造方法では、原料食肉に対して、その衣付け及び油ちょうの前に、本発明の食肉改質剤を付着させる。本方法において、食肉に本発明の食肉改質剤を「付着させる」とは、該食肉改質剤を原料食肉の表面又は内部に、好ましくは表面及び内部に含ませることをいう。原料食肉には、本発明の食肉改質剤を粉末状のまま付着させてもよく、又は、本発明の食肉改質剤を含む液体を付着させてもよい。好ましくは、本発明の食肉改質剤を含む液体を原料食肉に付着させる。 The meat modifier of the present invention is used for processing or pre-treating raw meat as an ingredient for fried foods. More specifically, it is used to pre-process raw meat, which is used as an ingredient in fried foods, before coating it. Therefore, in the method for producing fried food according to the present invention, the meat modifier of the present invention is applied to the raw meat before dressing and frying the raw meat. In this method, "adhering" the meat modifying agent of the present invention to meat means including the meat modifying agent on or inside the raw meat, preferably on the surface and inside. The meat modifying agent of the present invention may be attached to the raw meat in powder form, or a liquid containing the meat modifying agent of the present invention may be attached to the raw meat. Preferably, a liquid containing the meat modifier of the present invention is applied to raw meat.
　本発明の食肉改質剤を含む液体（以下「本発明の改質液」ともいう）は、本発明の食肉改質剤を液体成分（例えば水又は調味液）と混合することで調製される。好ましくは、該液体成分は調味液である。該調味液は、食用に利用できるものであれば特に制限されず、例えば、醤油、酒、食塩、砂糖、にんにく、しょうが、香辛料、みりん、旨味調味料、フレーバー等を含む液体が挙げられる。原料食肉に付着させる該改質液における本発明の食肉改質剤と該液体成分の質量比は、該食肉改質剤１質量部に対し、該液体成分が、好ましくは０．５～２０質量部、より好ましくは１～１０質量部である。 A liquid containing the meat modifying agent of the present invention (hereinafter also referred to as "modifying liquid of the present invention") is prepared by mixing the meat modifying agent of the present invention with a liquid component (for example, water or a seasoning liquid). . Preferably, the liquid component is a seasoning liquid. The seasoning liquid is not particularly limited as long as it can be used for food, and examples thereof include liquids containing soy sauce, sake, salt, sugar, garlic, ginger, spices, mirin, umami seasonings, flavors, and the like. The mass ratio of the meat modifier of the present invention to the liquid component in the modifying liquid to be adhered to the raw meat is such that the liquid component is preferably 0.5 to 20 parts by mass per 1 part by mass of the meat modifier. parts, more preferably 1 to 10 parts by weight.
　原料食肉への本発明の食肉改質剤の付着の方法としては、該食肉改質剤を原料食肉の表面又は内部に含ませることを可能にする方法であればよい。例えば、本発明の改質液を用いる場合、該改質液への原料食肉の浸漬、該改質液の原料食肉への注入（インジェクション）、該改質液による原料食肉のタンブリング、該改質液の原料食肉へのもみ込み（マッサージ）、又は該改質液の原料食肉への噴霧もしくは塗布などが挙げられる。また例えば、本発明の食肉改質剤を粉末で用いる場合、原料食肉への該粉末のまぶし、練り込みなどが挙げられる。該「まぶし」及び「練り込み」の操作には、原料食肉の表面に本発明の食肉改質剤の粉末を直接付着させ得る操作全般が包含される。具体的には、該「まぶす」操作としては、原料食肉の上方から該食肉改質剤を振り掛ける操作、該食肉改質剤と原料食肉とを密閉可能な袋に投入して袋の入り口を閉じた状態で振盪する操作、該食肉改質剤を皿等に広げて該食肉改質剤の上で原料食肉を転がす操作、などを例示できる。また、該「練り込む」操作としては、原料食肉の上方から該食肉改質剤を振り掛けた後、該食肉改質剤を押し付ける操作、該食肉改質剤を皿等に広げて該該食肉改質剤の中で原料食肉を揉み込む操作、などを例示できる。上記の方法は、いずれかを単独で又は２種以上を組み合わせて用いることができる。また上記の方法は、それぞれの方法についての通常の手順に従って実施することができる。 The method for attaching the meat modifier of the present invention to the raw meat may be any method as long as it allows the meat modifier to be included on or inside the raw meat. For example, when using the modifying liquid of the present invention, immersing the raw meat in the modifying liquid, injecting the modifying liquid into the raw meat, tumbling the raw meat with the modifying liquid, and reforming the raw meat. Examples include rubbing (massaging) the liquid into the raw meat, or spraying or applying the modifying liquid onto the raw meat. For example, when the meat modifier of the present invention is used in powder form, the powder may be sprinkled on raw meat, kneaded, etc. The operations of "sprinkling" and "kneading" include all operations that allow the powder of the meat modifier of the present invention to be directly attached to the surface of raw meat. Specifically, the "sprinkling" operation includes sprinkling the meat modifier from above the raw meat, putting the meat modifier and raw meat into a sealable bag, and sealing the entrance of the bag. Examples include an operation of shaking in a closed state, an operation of spreading the meat modifier on a plate, etc., and rolling the raw meat on the meat modifier. In addition, the "kneading" operation includes an operation of sprinkling the meat modifier from above the raw meat and then pressing the meat modifier, spreading the meat modifier on a plate, etc. An example of this is the operation of massaging the raw meat in a massaging agent. Any of the above methods can be used alone or in combination of two or more. The above methods can also be carried out according to the usual procedures for each method.
　原料食肉に付着させる本発明の食肉改質剤の量は、原料食肉１００質量部あたり、好ましくは０．５～２５質量部、より好ましくは１～２０質量部、さらに好ましくは１．５～１５質量部、さらに好ましくは２～１０質量部である。原料食肉に付着した本発明の食肉改質剤の量は、該食肉改質剤の付着の前後での該食肉の質量の差として算出することができる。本発明の改質液を用いる場合は、原料食肉に付着した該改質液中の本発明の食肉改質剤の量が上記の範囲になるように、該改質液中の本発明の食肉改質剤の濃度や、該改質液の原料食肉への付着量を調整すればよい。 The amount of the meat modifier of the present invention to be attached to the raw meat is preferably 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, even more preferably 1.5 to 15 parts by mass, per 100 parts by mass of raw meat. Parts by weight, more preferably 2 to 10 parts by weight. The amount of the meat modifier of the present invention attached to the raw meat can be calculated as the difference in mass of the meat before and after the attachment of the meat modifier. When using the modifying liquid of the present invention, the amount of the meat modifier of the present invention in the modifying liquid attached to the raw meat is within the above range. The concentration of the modifying agent and the amount of the modifying liquid attached to the raw meat may be adjusted.
　上記のように本発明の食肉改質剤を付着させた原料食肉に、さらに衣材を付着させ（衣付け）、油ちょうすることで揚げ物食品が製造される。必要に応じて、衣付けの前に、本発明の食肉改質剤を付着させた原料食肉に他の具材（野菜、チーズ、スパイス、ハーブ等）を混ぜ合わせたり、巻き込んだり、挟み込んだりなどして、該原料食肉を含む具材を準備してもよい。衣材としては、揚げ物食品に使用され得るものを特に制限なく使用することができる。例えば、衣材は、粉末状の衣材（ブレダー）であっても、液状の衣材（バッター液）であってもよく、又はそれらを組み合わせて用いてもよい。具材への衣付けの操作は、通常の手順に従って行うことができる。衣付けした具材の油ちょうの方法も特に制限されず、例えば油ちょうは、多量の油によるディープフライでもよく、少量の油による揚げ焼きでもよい。 Fried foods are produced by further attaching a dressing material to the raw meat to which the meat modifier of the present invention has been attached as described above (battering) and frying it in oil. If necessary, other ingredients (vegetables, cheese, spices, herbs, etc.) may be mixed with, rolled in, or sandwiched with the raw meat coated with the meat modifier of the present invention before dressing. In this way, ingredients containing the raw meat may be prepared. As the coating material, any material that can be used for fried foods can be used without particular limitation. For example, the coating material may be a powdered coating material (breeder), a liquid coating material (batter liquid), or a combination thereof. The operation of dressing the ingredients can be performed according to normal procedures. There are no particular restrictions on the method of frying the battered ingredients; for example, deep frying with a large amount of oil may be used, or deep frying with a small amount of oil may be used.
　以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。 Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.
試験例１
（揚げ物用食肉改質剤の製造）
　以下の各原料を表１に示す組成で混合し、揚げ物用食肉改質剤を製造した。
・ワキシータピオカ澱粉（ＳＩＡＭ　ＭＯＤＩＦＩＥＤ　ＳＴＡＲＣＨ製　ＮＡＴＵＲＡ　Ｙ６８；総澱粉中アミロペクチン含量９９質量％以上）
・ワキシーコーン澱粉（総澱粉中アミロペクチン含量９９質量％以上）
・エステル澱粉（アセチル化澱粉）
・エーテル澱粉（ヒドロキシプロピル澱粉）
・架橋澱粉（リン酸架橋澱粉）
・タピオカ澱粉（未加工タピオカ澱粉、非ワキシー） Test example 1
(Manufacture of meat modifier for fried foods)
The following raw materials were mixed in the composition shown in Table 1 to produce a meat modifier for fried foods.
・Waxy tapioca starch (NATURA Y68 manufactured by SIAM MODIFIED STARCH; amylopectin content in total starch 99% by mass or more)
・Waxy corn starch (amylopectin content in total starch 99% by mass or more)
・Ester starch (acetylated starch)
・Ether starch (hydroxypropyl starch)
・Cross-linked starch (phosphoric acid cross-linked starch)
・Tapioca starch (raw tapioca starch, non-waxy)
（鶏から揚げの製造）
　鶏もも肉を１個３０ｇとなるよう切り分け、下味を付けて具材とした。この具材に上記で製造した各揚げ物用食肉改質剤１．５ｇ（肉１００質量部に対して該食肉改質剤５質量部）を練り込んで付着させた。別途、薄力粉１００質量部と水１２０質量部を混ぜてバッター液を調製した。このバッター液を、上記で該食肉改質剤を付着させた具材の表面に、具材１個当たり１２ｇ付着させた。バッター液が付着した具材を１７５℃に熱したサラダ油で５分間油ちょうして、鶏から揚げを製造した。製造した鶏から揚げを、６５℃に設定したホットウォーマーに入れて６時間加熱保温した。 (Production of fried chicken)
Chicken thighs were cut into pieces weighing 30 g each, seasoned and used as an ingredient. 1.5 g of each of the meat modifiers for frying prepared above (5 parts by mass of the meat modifiers per 100 parts by mass of meat) was kneaded into and adhered to the ingredients. Separately, 100 parts by mass of soft flour and 120 parts by mass of water were mixed to prepare a batter liquid. 12 g of this batter liquid was applied to each ingredient on the surface of the ingredients to which the meat modifier was attached above. Fried chicken was prepared by frying the ingredients to which the batter had adhered for 5 minutes in salad oil heated to 175°C. The prepared fried chicken was placed in a hot warmer set at 65°C and kept warm for 6 hours.
（評価）
　油ちょう直後及びホットウォーマー保温後の鶏から揚げの肉の食感を、１０名の訓練されたパネラーにより下記の評価基準にて評価し、１０名の評価の平均点を求めた。結果を表１に示す。
＜肉の食感の評価基準＞
　５点：非常に弾力があってジューシーであり、極めて良好。
　４点：弾力があってジューシーであり、良好。
　３点：ややジューシーさに欠けるが弾力があり、問題ない食感。
　２点：やや硬さがあるかややパサつきがあり、やや不良。
　１点：硬さがあるかパサつきがあり、不良。 (evaluation)
The texture of the fried chicken meat immediately after frying and after being kept warm using a hot warmer was evaluated by 10 trained panelists using the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Table 1.
<Evaluation criteria for meat texture>
5 points: Very elastic and juicy, very good.
4 points: Elastic and juicy, good.
3 points: Slightly lacking in juiciness, but with elasticity and no problem texture.
2 points: Slightly hard or dry, slightly poor.
1 point: Hard or dry, poor quality.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
試験例２
　製造例１－４の揚げ物用食肉改質剤を用いて、鶏肉に対する付着量を表２のように変えた以外は、試験例１と同様にして鶏から揚げを製造し、評価した。結果を表２に示す。なお表２には、製造例１－４での結果を再掲する。 Test example 2
Using the meat modifier for fried foods of Production Example 1-4, fried chicken was produced and evaluated in the same manner as in Test Example 1, except that the amount of adhesion to chicken was changed as shown in Table 2. The results are shown in Table 2. Note that Table 2 shows the results of Production Example 1-4 again.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
試験例３
　表３の組成で揚げ物用食肉改質剤を製造した。得られた各食肉改質剤を、調味液（水：８０％、食塩５％、ホワイトペッパー５％、すりおろしにんにく５％、グルタミン酸ナトリウム５％〔％は全て質量％〕を含有）と質量比１：２で混合して改質液を調製した。鶏もも肉を１個８０ｇとなるよう切り分けた。この鶏肉１０００ｇと上記で製造した各改質液１５０ｇ（肉１００質量部に対して該食肉改質剤５質量部）をタンブリングマシンに投入し、６０分間タンブリング処理を行って改質液の全量を肉に付着させた。別途、薄力粉１００質量部と水１２０質量部を混ぜてバッター液を調製した。このバッター液を、上記で改質液を付着させた具材に具材１個当たり１０ｇ付着させた。バッター液が付着した具材に薄力粉をまぶし、１７５℃に熱したサラダ油で５分間油ちょうして、フライドチキンを製造した。製造したフライドチキンを、６５℃に設定したホットウォーマーに入れて６時間加熱保温した。油ちょう直後及びホットウォーマー保温後のフライドチキンの肉の食感を、１０名の訓練されたパネラーにより試験例１の評価基準にて評価し、１０名の評価の平均点を求めた。結果を表３に示す。 Test example 3
A meat modifier for fried foods was produced with the composition shown in Table 3. The mass ratio of each obtained meat modifier to the seasoning liquid (containing water: 80%, salt 5%, white pepper 5%, grated garlic 5%, monosodium glutamate 5% [all percentages are mass %]) A modification liquid was prepared by mixing at a ratio of 1:2. Chicken thighs were cut into pieces weighing 80 g each. 1000 g of this chicken meat and 150 g of each of the modifying solutions produced above (5 parts by mass of the meat modifier per 100 parts by mass of meat) were put into a tumbling machine, and tumbled for 60 minutes to remove the entire amount of the modifying solution. Attached to meat. Separately, 100 parts by mass of soft flour and 120 parts by mass of water were mixed to prepare a batter liquid. 10 g of this batter liquid was applied to each of the ingredients to which the modification liquid had been applied above. Fried chicken was produced by sprinkling soft flour on the ingredients to which the batter had adhered, and frying them in salad oil heated to 175°C for 5 minutes. The produced fried chicken was placed in a hot warmer set at 65°C and kept warm for 6 hours. The texture of the fried chicken meat immediately after frying and after being kept warm using a hot warmer was evaluated by 10 trained panelists using the evaluation criteria of Test Example 1, and the average score of the 10 evaluations was determined. The results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
  
Figure JPOXMLDOC01-appb-T000003
  

Claims (4)

  1. 　ワキシータピオカ澱粉を含有する揚げ物用食肉改質剤。 Meat modifier for fried foods containing waxy tapioca starch.
  2. 　前記ワキシータピオカ澱粉を５質量％以上含有する、請求項１記載の揚げ物用食肉改質剤。 The meat modifier for fried foods according to claim 1, which contains 5% by mass or more of the waxy tapioca starch.
  3. 　さらにエーテル澱粉及びエステル澱粉からなる群より選択される１種以上を合計で５～９５質量％含有する、請求項１記載の揚げ物用食肉改質剤。 The meat modifier for fried foods according to claim 1, further comprising a total of 5 to 95% by mass of one or more selected from the group consisting of ether starch and ester starch.
  4. 　食肉に対し、請求項１～３のいずれか１項記載の揚げ物用食肉改質剤を、該食肉１００質量部あたり０．５～２０質量部付着させ、次いで衣付けし、油ちょうすることを含む、揚げ物食品の製造方法。
     
          0.5 to 20 parts by mass of the meat modifier for frying according to any one of claims 1 to 3 is applied to meat per 100 parts by mass of the meat, and then coated and fried with oil. A method for producing fried foods, including:
PCT/JP2022/020052 2022-05-12 2022-05-12 Meat modifier for fried foods WO2023218597A1 (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003192702A (en) * 2001-11-21 2003-07-09 Natl Starch & Chem Investment Holding Corp Solution stable low amylose tapioca starch and its use
JP2008211995A (en) * 2007-02-28 2008-09-18 Crown Foods Kk Bread crumb composition and bread crumb
US20120288590A1 (en) * 2009-09-09 2012-11-15 Durafizz, Llc Edible Surface-Modifying Particles and Methods for Their Manufacture
JP2012235752A (en) * 2011-05-13 2012-12-06 Nippon Shokuhin Kako Co Ltd Dredging flour for tatsuta fry, and method for producing tatsuta fry
JP2018014915A (en) * 2016-07-27 2018-02-01 昭和産業株式会社 Composition for non-fried food coating
JP2018126084A (en) * 2017-02-08 2018-08-16 青葉化成株式会社 Quality improver for meat, food product for heat insulation, and method for producing the same
WO2020004506A1 (en) * 2018-06-27 2020-01-02 グリコ栄養食品株式会社 Waxy starch and production method therefor

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003192702A (en) * 2001-11-21 2003-07-09 Natl Starch & Chem Investment Holding Corp Solution stable low amylose tapioca starch and its use
JP2008211995A (en) * 2007-02-28 2008-09-18 Crown Foods Kk Bread crumb composition and bread crumb
US20120288590A1 (en) * 2009-09-09 2012-11-15 Durafizz, Llc Edible Surface-Modifying Particles and Methods for Their Manufacture
JP2012235752A (en) * 2011-05-13 2012-12-06 Nippon Shokuhin Kako Co Ltd Dredging flour for tatsuta fry, and method for producing tatsuta fry
JP2018014915A (en) * 2016-07-27 2018-02-01 昭和産業株式会社 Composition for non-fried food coating
JP2018126084A (en) * 2017-02-08 2018-08-16 青葉化成株式会社 Quality improver for meat, food product for heat insulation, and method for producing the same
WO2020004506A1 (en) * 2018-06-27 2020-01-02 グリコ栄養食品株式会社 Waxy starch and production method therefor

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