WO2024048176A1

WO2024048176A1 - Food texture improving agent

Info

Publication number: WO2024048176A1
Application number: PCT/JP2023/028127
Authority: WO
Inventors: 亜由菜水品; 健太加藤; 葵海老原; 美咲和田; 千弘石川
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2022-08-31
Filing date: 2023-08-01
Publication date: 2024-03-07

Abstract

The present invention provides: a food texture improving agent with which it is possible to improve the food texture of battered meat or processed seafood products that have been kept in a warming cabinet; and a food texture improving method for battered meat or processed seafood products, said food texture improving agent being used in said method.　The food texture improving agent in the present invention is in powder form and is used in battered meat or processed seafood products. Said food texture improving agent contains, in relation to the total mass thereof: 65 mass% or more of oil-and-fat-processed starch; and 10 to 30 mass% or more of pre-gelatinised starch.

Description

Texture improver

The present invention relates to a texture improving agent, and a method for producing a processed meat or seafood food having a batter using the same.

Conventionally, in processed meat or seafood foods that have a coating, in order to improve the texture after storage in a hotter, the meat or seafood is treated with a seasoning or the like before being cooked.

For example, Patent Document 1 describes an invention related to a method for producing a meat processing liquid and a processed meat food. At this time, the meat processing liquid is a liquid containing fat-processed starch, liquid oil, and pregelatinized starch. Patent Document 1 states that by injecting, tumbling, dipping, spraying, or coating the meat processing liquid into the meat, the soft and juicy texture will not be lost even after storage in a hotter. is listed.

Note that Patent Document 1 discloses a method for improving the tenderness of cooked meat, which includes a contacting step of bringing the meat processing liquid into contact with the meat, and a step of heating and cooking the meat that has undergone the contacting step (cooking step). It also describes how to do so.

International Publication No. 2018/123257

Under these circumstances, there is a need for a new method for improving the texture of coated meat or seafood processed foods after storage in a hotter. Accordingly, the present invention provides a texture improver and the like that can improve the texture of processed livestock meat or fish and shellfish foods that have coatings.

The present invention has, for example, the following aspects.
A powdery texture improver used in processed livestock meat or seafood foods with batter, which contains 65% by mass or more of oil-processed starch and 10% by mass or more and 30% by mass or less of pregelatinized starch. Improver.
A method for producing a meat or seafood processed food having a coating, the method comprising: (1) mixing the texture improver with the meat or seafood before attaching the coating material; A method for producing a processed livestock meat or seafood food having a batter, which includes a step (2) of heating and cooking the slaughtered meat or seafood.
A step (1) of mixing the texture improver with meat or seafood before attaching the coating material, and a step (2) of cooking the meat or seafood mixed with the texture improver. A method for improving the texture of processed livestock meat or seafood food having a coating containing the ingredients.
A meat or seafood processed food having a batter, which contains the texture improving agent.
More specifically, the present invention includes the following aspects.
[1] A powdered texture improver used in processed meat or seafood foods with coating,
65% by mass or more of fat-processed starch,
A texture improver containing 10% by mass or more and 30% by mass or less of pregelatinized starch.
[2] The texture improver according to [1] above, further comprising starch sodium octenylsuccinate.
[3] The above-mentioned [1] or [2], wherein the fat-processed starch is one or more starches selected from the group consisting of acetylated starch, phosphoric acid crosslinked starch, and unprocessed starch that have been processed with fat. The texture improver described in .
[4] The texture improving agent according to any one of [1] to [3] above, which is used on at least a portion of the surface of the meat or seafood of the meat or seafood processed food having the coating.
[5] A method for producing processed livestock meat or seafood food having a coating, the method comprising:
A step (1) of mixing the texture improver according to any one of [1] to [4] with livestock meat or seafood before attaching the clothing material;
(2) cooking the meat or seafood mixed with the texture improver;
A method for producing processed meat or seafood food having a coating containing.
[6] The method for producing a processed meat or seafood food having a batter according to [5] above, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1).
[7] Livestock meat having a batter according to [5] or [6] above, wherein the amount of the texture improver used is more than 0% by mass and 10% by mass or less based on the total mass of the meat or seafood. or a method for producing processed seafood foods.
[8] The batter according to any one of [5] to [7], wherein the step (2) includes frying the meat or seafood mixed with the texture improver. A method for producing meat or seafood processed foods.
[9] A step (1) of mixing the texture improver according to any one of [1] to [4] with livestock meat or seafood before attaching the coating material;
(2) cooking the meat or seafood mixed with the texture improver;
A method for improving the texture of processed meat or seafood food having a coating containing.
[10] The method for improving the texture of a processed meat or seafood food having a batter according to [9] above, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1).
[11] Livestock meat having the batter according to [9] or [10] above, wherein the amount of the texture improver used is more than 0% by mass and 10% by mass or less based on the total mass of the meat or seafood. Or a method for improving the texture of processed seafood foods.
[12] The batter according to any one of [9] to [11], wherein the step (2) includes frying the meat or seafood mixed with the texture improver. A method for improving the texture of processed meat or seafood foods.
[13] A processed meat or seafood food with a batter, which contains the texture improver according to any one of [1] to [4] above.
[14] The livestock meat or seafood processed food having the batter according to [13] above, wherein the texture improving agent is attached to at least a portion of the livestock meat or seafood.

According to the present invention, it is possible to improve the texture of a coated meat or seafood processed food after being stored in a hotter.

Hereinafter, modes for carrying out the present invention will be described in detail. In this specification, when a numerical range is indicated, the upper limit and lower limit can be appropriately combined, and the resulting numerical range is also disclosed.

<Texture improver>
The texture improver of the present invention is used in processed livestock meat or seafood foods that have coatings. The texture improver is in powder form. The texture improver contains 65% by mass or more of oil-processed starch and 10% by mass or more and 30% by mass or less of pregelatinized starch in the total mass of the texture improver.

[Oil-processed starch]
The raw starch used for the oil-processed starch is not particularly limited as long as it is commonly used for food, but examples include wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, and pea starch. Examples include starch, potato starch, tapioca starch and corn starch, with pea starch, tapioca starch and corn starch being preferred, and tapioca starch or corn starch being more preferred.

The raw material starch is preferably one or more types of starch selected from the group consisting of acetylated starch such as acetic acid starch, phosphoric acid crosslinked starch, and unprocessed starch. The oil- and fat-processed starch is preferably one obtained by subjecting these raw material starches to oil-and-fat processing. As the acetylation method and the phosphoric acid crosslinking method, known methods can be appropriately selected and employed.

The acetyl group content of the acetylated starch is preferably 0.1% by mass or more and 2.5% by mass or less, more preferably 0.3% by mass or more and 2.5% by mass or less. The acetyl group content is based on the Food Additives Official Standards (Ministry of Health, Labor and Welfare, Consumer Affairs Agency) 9th edition (2018), ingredient standards/preservation standards “Acetylated Adipic Acid Crosslinked Starch”, “Purity Test (2) Acetyl Group 2 It can be measured according to the method described in ".5% or less", and according to the following measurement method.
1. The moisture value of the acetylated starch is measured using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) by heating and drying at 130° C., and the amount of anhydrous substances is calculated from the obtained measurement value.
2. Add 50 mL of water and a few drops of a 1.0 (w/v)% phenolphthalein ethanol solution to 5 g of acetylated starch in terms of anhydride, and stir until homogeneous.
3. Add 0.1N aqueous sodium hydroxide solution until the liquid turns red, then add 25 mL of 0.45N aqueous sodium hydroxide solution, and stir vigorously at room temperature for 30 minutes.
4. Titrate with 0.2N hydrochloric acid until the red color of the liquid disappears, and use the amount of 0.2N hydrochloric acid as the titration value A (mL).
5. As a blank, 25 mL of 0.45N aqueous sodium hydroxide solution is similarly titrated with 0.2N hydrochloric acid until the red color of the liquid disappears, and the amount of 0.2N hydrochloric acid used is defined as titration value B (mL).
6. The acetyl group content (mass%) is calculated from the following formula.
Formula: Acetyl group content (mass%) = [(titration value B - titration value A) x normality of hydrochloric acid x 0.043 x 100] ÷ mass of acetylated starch in terms of anhydride (g)

It is preferable that the phosphoric acid crosslinked starch has a breakdown value of less than 40 or a degree of crosslinking at which no breakdown occurs, which is calculated by measuring the viscosity using the following method.
(Viscosity measurement method and breakdown value calculation method)
For viscosity measurement (RVU measurement), "RVA" (Rapid Visco Analyzer) manufactured by New Port Scientific was used. Note that "RVA" is a device that can continuously measure viscosity at a programmed temperature and stirrer rotation speed. Viscosity is expressed in a unit called RVA unit (referred to as "RVU"), and is said to be approximately equal to the value of Pascal-second (Pa.s), which is the unit of viscosity in the SI unit system, divided by 0.012. Ru.
1. The product and water are mixed in a special aluminum container to prepare a slurry having a product mass concentration of 6% by mass in terms of dry matter. Put the special paddle into the aluminum container and set it on the RVA.
2. Maintain at 40°C for 1 minute while measuring the viscosity under stirring at 160 rpm, then heat from 40°C to 95°C at a rate of 6°C/min.
3. After maintaining 95°C for 5 minutes, cool to 50°C at 6°C/min.
Viscosity A (cP), which is the highest viscosity when heated to 4.95°C, and viscosity B (cP), which is the lowest viscosity of the retained viscosity at 90°C, are read and each viscosity is measured. The breakdown value is calculated by viscosity A - viscosity B.

The fats and oils used in the fat-processed starch may be any edible fats and oils, and are not particularly limited. For example, rapeseed oil, soybean oil, corn oil, sunflower oil, rice bran oil, olive oil, perilla oil, linseed oil, peanut oil oil, safflower oil such as highlinol safflower oil, cottonseed oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil and poppy oil, etc. It is preferable to use an oil or fat with a value of 100 or more, and it is more preferable to use an oil or fat with a value of 140 or more. Specific examples of oils and fats having an iodine value of 140 or higher include highlinol safflower oil and linseed oil, with highlinol safflower oil being preferred.

The fat processing method can be appropriately selected from known methods, but for example, after adding one or more selected from the group consisting of edible fats and edible fats and oils to the raw starch, It can be prepared through a process including mixing and heating operations.
Here, in the step of preparing the mixture, the mixture may include a pH adjuster, protein, and the like. Further, the method for preparing the mixture is not particularly limited, and it can be prepared using a predetermined method. Examples of the pH adjuster included in the mixture include sodium carbonate, potassium carbonate, succinic acid, phosphoric acid, citric acid, trisodium citrate, and sodium citrate, and examples of protein include leguminous plants such as soybeans and peas. Examples include milk-derived proteins such as milk protein and whey protein.

Examples of edible oil and fat related substances include emulsifiers such as monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; and emulsifiers such as phospholipids. , polyglycerin fatty acid esters are preferred.

The amount of edible oil or edible oil-related substances in the preparation of processed starch is, for example, preferably 0.005 parts by mass or more in total of edible oils and edible oil-related substances per 100 parts by mass of raw starch. . In the present invention, the amount of edible oil or edible oil-related substances added during the preparation of fat-processed starch is 0.005 parts by mass or more and 2 parts by mass in total of edible fats and edible fat-related substances per 100 parts by mass of raw starch. The amount is preferably 0.008 parts by mass or more and 1.8 parts by mass or less, and even more preferably 0.1 parts by mass or more and 1.7 parts by mass or less.

When one or more selected from the group consisting of edible oils and fats and edible oil and fat related substances are added to raw starch, mixed to form a mixture, and then heated, the heating temperature is not particularly limited, but usually the mixture is heated. The temperature is preferably 50°C or more and 200°C or less, more preferably 50°C or more and 150°C or less, even more preferably 50°C or more and 100°C or less, and even more preferably 60°C or more and 80°C or less. The heating time is not particularly limited, but is usually preferably 1 hour or more and 3 weeks or less, more preferably 2 hours or more and 2 weeks or less. For example, it is possible to adopt a method in which the mixture is heated to 150° C. and held for 2 to 3 hours to process the mixture, or a method in which the mixture is heated to 70° C. and held for 2 weeks to process the mixture.

The content of such fat-processed starch is 65% by mass or more, preferably 66% by mass or more, and more preferably 67% by mass or more, based on the total mass of the texture improver. The upper limit of the content of fat-processed starch is preferably 70% by mass or less, more preferably 67% by mass or less.

[gelatinized starch]
The raw material starch used for pregelatinized starch is not particularly limited as long as it is commonly used for food, but examples include wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, and pea starch. Examples include starch, potato starch, tapioca starch and corn starch, with pea starch, tapioca starch and corn starch being preferred, and tapioca starch and corn starch being more preferred.

The gelatinization method can be appropriately selected from known methods, and examples include a gelatinization method using drum drying.

The content of such pregelatinized starch is 10% by mass or more and 30% by mass or less, preferably 12% by mass or more and 29% by mass or less, and 14% by mass, based on the total mass of the texture improver. More preferably, the content is 27% by mass or less.

[Starch sodium octenyl succinate]
It is preferable that the texture improver further contains starch sodium octenylsuccinate.
Sodium starch octenylsuccinate refers to the sodium salt of processed starch obtained by esterifying raw starch with octenylsuccinic anhydride. More specifically, it is a processed starch with surfactant ability added by introducing an octenylsuccinic acid group into the raw starch, and one end of 2-(4-octenyl)succinic acid produced by the ring-opening reaction of anhydride. The carboxyl group has an ester bond with the hydroxyl group (2, 3, 6 positions) of the glucose residue of starch, and the carboxyl group at the other end is a sodium salt.
The raw material starch is not particularly limited, but includes potato starch, corn starch, tapioca starch, and hydrolysates thereof, and corn starch is preferable.
The preparation method can be appropriately selected from known methods, but for example, octenyl succinic acid, in which a hydrophilic group and a hydrophobic group coexist, is produced by esterifying a raw material starch suspension with octenyl succinic anhydride in an alkaline environment. Starch sodium can be obtained.
The content of such starch sodium octenylsuccinate is preferably 0% by mass or more and 10% by mass or less, and more preferably 3% by mass or more and 7% by mass or less.

[seasoning]
The texture improver may further contain a seasoning. Examples of seasonings include, but are not limited to, sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts, and the like. These seasonings may be used alone or in combination of two or more.

[Additive]
The texture improver may further contain additives. Examples of additives include, but are not limited to, starches other than those mentioned above, emulsifiers, pH adjusters, antioxidants, preservatives, colorants, fragrances, dietary fibers, thickeners, swelling agents, and the like. These additives may be used alone or in combination of two or more.

[Properties of texture improver]
The texture improver is in the form of a powder. The particle size of the powder is not particularly limited as long as it can adhere to the surface of livestock meat or seafood, but it is preferable that the content under the sieve of a 273 μm opening is 100% by mass or more.
The lower limit of the particle size is such that the content on the sieve having an opening of 53 μm is preferably 50% by mass or more and 80% by mass or less, and more preferably 60% by mass or more and 75% by mass or less.

Further, the moisture content in the texture improver is preferably 20% by mass or less, more preferably 18% by mass or less, and, for example, 15% by mass or less, based on the total mass of the texture improver. The content may be 14% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less.
The total content of fat-processed starch, pregelatinized starch, and optional sodium octenyl succinate starch in the texture improver is preferably 75% by mass or more, more preferably 80% by mass or more, and 85% by mass or more. More preferred. Further, for example, the content may be 90% by mass or more, 95% by mass or more, 98% by mass or more, or 100% by mass.

[Applications of texture improver]
As described below, the texture improver can improve the texture of the battered meat or seafood processed food by being used in the battered meat or seafood processed food. More specifically, it is possible to improve the juiciness and softness of coated meat or seafood processed foods when stored in a hotter.

In one embodiment, the texture improving agent according to the present invention is used on at least a portion of the surface of meat or seafood in a meat or seafood processed food that has a coating. For example, the texture improving agent according to the present invention is used for dusting livestock meat or seafood so that it adheres to at least one area of the coated surface of the livestock meat or seafood. By adhering the texture improving agent of the present invention to at least a portion of the surface of the meat or seafood of the meat or seafood processed food having a coating, juiciness and softness can be improved. According to a preferred embodiment, the effects of the present invention are remarkable during storage in a hotter, and excellent texture can be maintained even when processed meat or seafood products with batter are stored in a hotter for a long time. .

<Method for producing processed meat or seafood food with coating>
According to one aspect of the present invention, a method for producing processed meat or seafood food is provided. The manufacturing method includes a step (1) of mixing the above-mentioned texture improver with meat or seafood, and a step (2) of cooking the meat or seafood mixed with the texture improver. . The production method includes, before step (1), a pickling step (salting step) in which meat or seafood is soaked in a seasoning solution, and a step (3) of freezing the processed meat or seafood food obtained in step (2). ), may further include a step (4) of reheating the frozen food obtained in step (3).

[Pickling process (salting process)]
The pickling process (salting process) is a process of soaking meat or seafood in a seasoning liquid (pickling liquid) before step (1). By soaking in a seasoning liquid (pickle liquid), the taste, flavor, juiciness, etc. of processed meat or seafood foods can be adjusted. At this time, the above-mentioned "pickling" includes "immersion", "coating", "tumbling", puncturing the meat or seafood with a needle using a pickle injector, etc., and injecting pickling liquid from the tip of the needle. Includes injection. Through the pickling process (salting process), at least a portion of the seasoning liquid (pickling liquid) is permeated or mixed into the meat or seafood.

The pickling step may be performed by leaving it still, or by applying a physical impact using a device such as a tumbler. The pickling conditions are not particularly limited either, and may be pressurized, reduced pressure, or a combination of pressurization and reduced pressure. Further, the temperature may be changed as appropriate.

(meat or seafood)
There are no particular restrictions on meat or seafood.

Examples of the livestock meat include chicken, pork, beef, mutton, horsemeat, and the like.

Examples of the seafood include tuna, cod, bonito, salmon, shrimp, crab, squid, octopus, and scallops.

These meats or seafood may be used alone or in combination of two or more. The livestock meat or seafood preferably includes livestock meat, more preferably at least one selected from the group consisting of chicken, pork, and beef, and still more preferably chicken. Moreover, it is preferable that the livestock meat or seafood is marinated in a seasoning liquid.

Note that the shape of the livestock meat or seafood is not particularly limited, and may be fillets, minced meat, paste, etc., but fillets are preferable.

(Seasoning liquid (pickle liquid))
The seasoning liquid (pickle liquid) is not particularly limited, and its composition varies depending on the desired taste, flavor, juicy feeling, etc. In one embodiment, the pickle liquid includes edible fats, seasonings, solvents, and the like.

The edible fats and oils are not particularly limited, but include rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, Vegetable oils and fats such as pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, linseed oil, perilla oil, perilla oil; beef tallow, pork Meat fats and oils such as fat, chicken oil and milk fat; fish oils and the like. These edible fats and oils may be used alone or in combination of two or more.

Examples of seasonings include, but are not limited to, sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts, and the like. These seasonings may be used alone or in combination of two or more.

The solvent is not particularly limited, but includes water and ethanol. Among these, the solvent is preferably water.

The amount of pickling liquid used is preferably 10% by mass or more and 300% by mass or less, more preferably 12% by mass or more and 100% by mass or less, and even more preferably 15% by mass, based on the total mass of livestock meat or seafood. % or more and 50% by mass or less, particularly preferably 15% by mass or more and 30% by mass or less.

[Step (1)]
Step (1) is a step of mixing a powdered texture improver with livestock meat or seafood. Step (1) is performed before attaching the clothing material to livestock meat or seafood. Here, "mixing" means imprinting the texture improving agent on the surface of livestock meat or seafood so that the texture improving agent adheres to at least a portion of the surface of the livestock meat or seafood. Here, the term "adhesion" refers to a state in which the texture improver on the surface of meat or seafood absorbs moisture from the surface of the meat or seafood and adheres to such an extent that it does not easily fall off due to vibrations, etc. . For example, a state in which the texture improver is coated on at least one area of the surface of livestock meat or seafood corresponds to "adhesion". On the other hand, for example, a state in which dry powder remains on the surface of livestock meat or seafood after step (1), which can be easily peeled off by vibration or the like, does not fall under the term "adhesion" here. Therefore, for example, simply sprinkling powder on meat or seafood is not included in the "mixing" of step (1).

The above-mentioned mixing is not particularly limited, but examples include a method of bringing a texture improver into contact with livestock meat or seafood to apply a physical impact. Note that in this specification, "physical impact" means a physical action artificially applied for mixing. The method of applying physical impact may be, for example, manual mixing or a method using a mixer. At this time, the mixer used is not particularly limited, and any known mixer can be used. In addition, when performing the mixing in step (1) following the pickling step, the device used for applying physical impact in the pickling step (for example, a tumbler) may be used as it is as a mixer. The mixing conditions are not particularly limited, and may be pressurized, reduced pressure, or a combination of pressurization and reduced pressure. Further, the temperature may be changed as appropriate.

The amount of the texture improver used is preferably more than 0% by mass and 10% by mass or less, more preferably 1% by mass or more and 6% by mass or less, based on the total mass of livestock meat or seafood. It is more preferably 3% by mass or more and 4% by mass or less, and even more preferably 3% by mass or more and 4% by mass or less. From the viewpoint of obtaining a food product with excellent juiciness and softness, it is preferable that the amount of the texture improver used is 3% by mass or more. On the other hand, in view of good workability when attaching the texture improver to livestock meat or seafood, it is preferable that the amount of the texture improver used is 4% by mass or less. Note that when the livestock meat or seafood is marinated in a seasoning liquid, the "total mass of the livestock meat or seafood" does not include the mass of the seasoning liquid.

[Step (2)]
Step (2) is a step of cooking the meat or seafood mixed with the texture improver. The heating cooking is preferably frying.

(Meat or seafood mixed with a texture improver)
Livestock meat or seafood mixed with a texture improver has the texture improver attached to at least a portion of its surface. Further, when a pickling step is performed before step (1), at least a portion of the seasoning liquid (pickling liquid) is in a state of being permeated or mixed into the meat or seafood.

Step (2) includes attaching a dressing to the livestock meat or seafood to which the texture improver has been attached to at least a portion of the surface, and then cooking. The coating material only needs to be attached to at least a portion of the surface of the meat or seafood. By attaching a coating material to the surface of livestock meat or seafood with the texture improver attached to the surface and then cooking the meat or seafood, the texture improving effect of the texture improver can be more effectively exhibited.

(heat cooking)
The heating cooking method is not particularly limited as long as it can form a batter, but frying, heating steam cooking, and oven cooking are preferable, and frying is more preferable. These cooking methods may be used alone or in combination of two or more.

The cooking temperature is not particularly limited as long as it can form a batter, but it is preferably 65°C or more and 300°C or less, more preferably 100°C or more and 280°C or less, and 160°C or more and 200°C or less. It is more preferable that

[Step (3)]
Step (3) is a step of freezing the meat or seafood processed food obtained in step (2). Through step (3), the processed meat or seafood food can be made into a frozen food.

(frozen)
Freezing is not particularly limited and can be performed by a known method. Examples of the freezing method include an air blast method, a brine method, a contact method, a liquefied gas freezing method, and a combination thereof.

[Step (4)]
Step (4) is a step of reheating the frozen food obtained in step (3).

The method of reheating cooking is not particularly limited, but the method and equipment described in the heating cooking described in step (2) can be used. These reheating cooking methods may be used alone or in combination of two or more.

<Hotter storage>
A hotter is a heating cabinet that stores food at a temperature higher than room temperature, for example, 50°C or higher and 80°C or lower. An example is a showcase-type hot storage (hot showcase) used in convenience stores and the like.
Normally, the hotter storage rules for coated meat or seafood processed foods in convenience stores require that the foods have a texture suitable for eating even after being stored for about 4 hours.

<Method for improving texture>
According to one aspect of the present invention, a method for improving food texture is provided. The texture improving method includes a step (1) of mixing the above-mentioned texture improving agent with meat or seafood, a step (2) of cooking the meat or seafood mixed with the texture improving agent, including. At this time, the texture improvement method includes a step of soaking meat or seafood in a seasoning liquid before step (1), a pickling step (salting step), and a step of freezing the processed meat or seafood food obtained in step (2). (3) The method may further include a step (4) of reheating the frozen food obtained in step (3). These steps can be performed by the methods described above.

By the above-mentioned method for improving texture, it is possible to improve the texture of coated meat or seafood processed foods during storage in a hotter.

<Processed meat or seafood foods>
According to one embodiment of the present invention, a processed meat or seafood food having a batter is provided. The meat or seafood processed food having the batter contains the above-mentioned texture improver. The meat or seafood processed food having the batter has improved texture. Specifically, the sliminess of the surface is reduced, resulting in an excellent moist feeling. Further, according to a preferred embodiment, the meat or seafood processed food having the batter can have the effect of improving juiciness and softness.

Note that at least a portion of the texture improver is attached to the surface of the meat or seafood. Furthermore, at least a portion of the texture improver may penetrate into the muscle fibers of livestock meat or seafood.

In one embodiment, it is preferable that the meat or seafood processed food having a batter has a texture improver attached to at least a portion of the surface of the meat or seafood. By adhering the texture improver to the surface of livestock meat or seafood, the effect of improving the texture can be more enhanced. Processed meat or seafood foods with such coatings are not particularly limited, but may include fried chicken, tempura, fried shrimp, pork cutlet, fried fish, fried shrimp, fried oysters, fried squid, fried Tatsuta, fried chicken, chicken nuggets, etc. Preferably, fried chicken is more preferable.

Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

The materials used in the examples will be explained.
[Starch]
・Corn starch: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd. ・Oil-processed acetylated tapioca starch: K-1, manufactured by Nihon Shokuhin Kako Co., Ltd. The acetyl group content of acetylated tapioca starch as raw material starch is less than 1% by mass Met.
・Pregelatinized high amylose corn starch: Gelcol AH-F, manufactured by J-Oil Mills Co., Ltd. ・Starch sodium octenyl succinate: N Creamer 46, manufactured by Japan NSC Co., Ltd. [Seasonings, etc.]
・Sodium glutamate: Ajinomoto, manufactured by Ajinomoto Co., Ltd. ・White pepper: White pepper, manufactured by Gavan Co., Ltd. ・Soy sauce: Koikuchi soy sauce, manufactured by Kikkoman Foods Co., Ltd. ・Expanding agent: F-up, Omiya Shokuhin Kogyo Co., Ltd. ・Thickener: Xanthan gum FJ, Maruzen Pharmaceutical Co., Ltd. Emulgy KM500: Riken Vitamin Co., Ltd. Flour: Nissin Flour, manufactured by Nisshin Seifun Welna Co., Ltd. Soy protein: New Fujipro S EH, manufactured by Fuji Oil Co., Ltd. Corn grits: manufactured by Tomizawa Shoten Co., Ltd. ・Soft coat AY: manufactured by J-Oil Mills Co., Ltd. ・Black pepper: black pepper, manufactured by Gavan Co., Ltd. ・Paprika powder: paprika, manufactured by Gavan Co., Ltd. ・Red pepper: Red pepper, manufactured by Gavan Co., Ltd. Garlic powder: Garlic powder, manufactured by Gavan Co., Ltd.

[Example of preparation of fat-processed starch 1]
Hylinol safflower oil (iodine value 150 ) and 1 part by mass of defatted soybean flour (Nikka Milky S, manufactured by J-Oil Mills Co., Ltd.) were uniformly mixed at 2000 rpm for 3 minutes with a mixer (Super Mixer, manufactured by Kawata Co., Ltd.), and the mixture ( A water content of 12.5% by mass was obtained. This mixture was heated at 70° C. for 14 days in a tray dryer to obtain fat-processed starch 1.

[Example of preparation of fat-processed starch 2]
Acetic acid tapioca starch (“Actobody N-5”, manufactured by J-Oil Mills Co., Ltd., acetyl group content is 0.30% by mass to 0.43% by mass), 99.85 parts by weight, Hylinolsa 0.1 part by mass of flower oil and 0.05 part by mass of polyglycerin fatty acid ester ("Rikemar JV-2681", manufactured by Riken Vitamin Co., Ltd.) were uniformly mixed at 2000 rpm for 3 minutes in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.). After mixing, the mixture was heated at 70° C. for 11 days in a tray dryer to obtain fat-processed starch 2.

[Example of preparation of fat-processed starch 3]
100 parts by mass of phosphoric acid crosslinked tapioca starch ("Actobody TP-1", breakdown value 31, manufactured by J-Oil Mills Co., Ltd.), 0.1 part by mass of hylinol safflower oil, and 0 parts by mass of diglycerin monooleate ester. .05 parts by mass, and 0.4 parts by mass of a 25% aqueous sodium carbonate solution prepared by adding 30 parts by mass of water to 10 parts by mass of sodium carbonate to completely dissolve sodium carbonate (0.1 parts by mass as sodium carbonate equivalent) ) and mixed uniformly for 3 minutes at 3000 rpm using a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture (moisture content: 14.8%). This mixture was heated at 70° C. for 10 days in a tray dryer to obtain fat-processed starch 3.

[Example 1]
(Tumbling process)
Chicken breast meat (23 to 30 g), which was cut with the skin removed, was prepared as livestock meat. In addition, a pickle liquid having the composition shown in Table 1 below was prepared.

Add pickling liquid to the chicken breast meat in an amount of 30% by mass based on the weight of the chicken breast meat, and mix for 60 minutes at 4°C by rotating forward and reverse using a tumbler (manufactured by VAKONA, model: ESK-60). By doing this, the pickling liquid was tumbled onto the chicken breast.

(Mixing process)
4% by mass of cornstarch or a texture improver having the composition shown in Table 2 below is added to the tumbled chicken breast meat based on the mass of the chicken breast meat, and the texture improver or cornstarch is added to the chicken breast meat by hand mixing. Or mixed with fat-processed starch.

(Clothing process)
After attaching 20% by mass of batter to the weight of the chicken breast meat to the chicken breast meat mixed with the texture improver, attaching 20% by weight of the breader to the weight of the chicken breast meat. Ta. Note that the batter and bulleter had the formulations shown in Table 3 below.

(Cooking process)
Six chicken breasts with batter attached were fried for 2 minutes at a time in rapeseed oil (smooth canola oil, manufactured by J-Oil Mills Co., Ltd.) heated to 170°C.

Next, the cooked chicken breast was allowed to stand at room temperature for 2 minutes, and then fried again for 1 minute in rapeseed oil heated to 170°C to obtain fried chicken.

(Freezing process)
Frozen fried chicken was obtained by freezing the fried chicken at -50°C.

(Deep frying process (reheating cooking process))
One day after freezing, the frozen fried chicken was fried for 4 and a half minutes in rapeseed oil heated to 170°C to obtain deep fried chicken.

(hotter storage)
Deep-fried chicken was stored in a hotter set at 65°C for 6 hours.

(Evaluation method)
For the evaluation, three expert panelists ate the fried chicken immediately after the deep-frying process and the fried chicken that had been stored in a hotter for 4 and 6 hours, and a panel of all members ate the fried chicken and decided the score according to the evaluation index. In the evaluation, a score of "3" or higher was considered a pass for both juiciness and softness. Table 4 shows the evaluation results obtained.

(evaluation index)
Juicy feeling 6: Meat juice is strong and remains juicy 5: Meat juice remains and is juicy 4: Meat juice is little but juicy feeling remains strong 3: Slightly juicy feeling remains 2: Slightly dry 1: Dry stands out
Softness 6: Very soft 5: Soft 4: Slightly soft 3: Slightly soft 2: Slightly hard 1: Hard

As shown in Table 4, the fried chicken of the example in which fat-processed starch and pregelatinized starch were attached to the surface of the chicken breast meat remained juicy and tender until 4 or 6 hours after storage in the hotter. It had an excellent texture (see Examples 1-1 to 1-5). On the other hand, the fried chicken of the comparative example had an excellent texture immediately after deep frying, but the juiciness was lost after 4 hours of hotter storage, and the softness was also lost after 6 hours of hotter storage (comparison). (See Examples 1-1 to 1-5).
These results revealed that by using the texture improving agent of the present invention, it is possible to improve the texture of fried chicken after storage in a hotter.

In addition, when the fried chicken of Example 1-2, which had excellent texture after being stored in a hotter, was further stored in a hotter for up to 8 hours and subjected to sensory evaluation, it was found to be ``3'' for juiciness and ``3'' for softness. there were.
These results revealed that the texture after storage in a hotter can be further improved by using a texture improver containing starch sodium octenylsuccinate in addition to oil-processed starch and pregelatinized starch.

The texture improving agent of the present invention, the method for producing and improving the texture of a processed meat or seafood food with a coating, and the processed meat or seafood food with a coating are not limited to the embodiments and examples described above. Various changes can be made without impairing the features and effects of the invention.

Claims

A powdered texture improver used in processed meat or seafood foods with coating,
65% by mass or more of fat-processed starch,
A texture improver containing 10% by mass or more and 30% by mass or less of pregelatinized starch.
The texture improver according to claim 1, further comprising starch sodium octenylsuccinate.
The texture improvement according to claim 1 or 2, wherein the fat-processed starch is one or more starches selected from the group consisting of acetylated starch, phosphoric acid crosslinked starch, and unprocessed starch that has been processed with fat. agent.
The texture improving agent according to claim 1, which is used on at least a portion of the surface of the meat or seafood of the meat or seafood processed food having the coating.
A method for producing processed livestock meat or seafood food having a coating, the method comprising:
A step (1) of mixing the texture improver according to any one of claims 1 to 4 with livestock meat or seafood before attaching the coating material;
(2) cooking the meat or seafood mixed with the texture improver;
A method for producing processed meat or seafood food having a coating containing.
The method for producing a coated meat or seafood processed food according to claim 5, further comprising a pickling step of soaking the meat or seafood in a seasoning liquid before the step (1).
The method for producing a coated meat or seafood processed food according to claim 5, wherein the amount of the texture improver used is more than 0% by mass and 10% by mass or less based on the total mass of the meat or seafood. .
The method for producing a coated meat or seafood processed food according to claim 5, wherein the step (2) includes frying the meat or seafood mixed with the texture improver.
A step (1) of mixing the texture improver according to any one of claims 1 to 4 with livestock meat or seafood before attaching the coating material;
(2) cooking the meat or seafood mixed with the texture improver;
A method for improving the texture of processed meat or seafood food having a coating containing.
The method for improving the texture of a coated meat or seafood processed food according to claim 9, further comprising a soaking step of soaking the meat or seafood in a seasoning liquid before the step (1).
The texture of the processed livestock meat or seafood food having a batter according to claim 9, wherein the amount of the texture improver used is more than 0% by mass and 10% by mass or less based on the total mass of the livestock meat or seafood. Improvement method.
The method for improving the texture of a coated meat or seafood processed food according to claim 9, wherein the step (2) includes frying the meat or seafood mixed with the texture improving agent.
A processed meat or seafood food with a batter, which contains the texture improver according to any one of claims 1 to 4.
The coated livestock meat or seafood processed food according to claim 13, wherein the texture improving agent is attached to at least a portion of the livestock meat or seafood.