Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• 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.
• Patent Document 1 describes an invention related to a method for producing a meat processing liquid and a processed meat food.
• 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.
• 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.
• 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.
• 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.
• a method for producing processed livestock meat or seafood food having a coating 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.
• 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.
• 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.
• 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.
• a moisture meter manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50
• Acetyl group content [(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)
• 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.
• RVU measurement Viscosity measurement method and breakdown value calculation method
• RVU measurement 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.
• RVA Pascal-second
• Pa.s Pascal-second
• 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 which is the highest viscosity when heated to 4.95°C
• viscosity B which is the lowest viscosity of the retained viscosity at 90°C
• the fats and oils used in the fat-processed starch may be any edible fats and oils, and are not particularly limited.
• 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.
• the mixture may include a pH adjuster, protein, and the like.
• the method for preparing the mixture is not particularly limited, and it can be prepared using a predetermined method.
• the pH adjuster included in the mixture include sodium carbonate, potassium carbonate, succinic acid, phosphoric acid, citric acid, trisodium citrate, and sodium citrate
• protein include leguminous plants such as soybeans and peas.
• milk-derived proteins such as milk protein and whey protein.
• 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.
• 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. .
• 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.
• 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.
• 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.
• 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.
• the texture improver may further contain a seasoning.
• 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 texture improver may further contain additives.
• 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.
• 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 ⁇ m 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 ⁇ m 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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. .
• a method for producing processed meat or seafood food 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).
• the pickling process is a process of soaking meat or seafood in a seasoning liquid (pickling liquid) before step (1).
• a seasoning liquid pickle liquid
• the taste, flavor, juiciness, etc. of processed meat or seafood foods can be adjusted.
• 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.
• the pickling process 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.
• livestock meat examples include chicken, pork, beef, mutton, horsemeat, and the like.
• Examples of the seafood include tuna, cod, bonito, salmon, shrimp, crab, squid, octopus, and scallops.
• 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.
• the shape of the livestock meat or seafood is not particularly limited, and may be fillets, minced meat, paste, etc., but fillets are preferable.
• the seasoning liquid (pickle liquid) is not particularly limited, and its composition varies depending on the desired taste, flavor, juicy feeling, etc.
• 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.
• 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) 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.
• 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.
• adheresion 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. .
• 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".
• 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.
• 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.
• the mixer used is not particularly limited, and any known mixer can be used.
• 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) is a step of cooking the meat or seafood mixed with the texture improver.
• the heating cooking is preferably frying.
• 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.
• 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) 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.
• 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) 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.
• 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.
• a method for improving food texture 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.
• 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).
• the method may further include a step (4) of reheating the frozen food obtained in step (3).
• a processed meat or seafood food having a 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.
• 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.
• 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.
• a texture improver attached to at least a portion of the surface of livestock meat or seafood.
• 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.
• fried chicken is more preferable.
• 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.
• 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.
• 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.
• 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.
• 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.
• Frozen fried chicken was obtained by freezing the fried chicken at -50°C.
• 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.
• 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).
• 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).
• 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.
• 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.

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• 2023
  • 2023-08-01 JP JP2024544053A patent/JPWO2024048176A1/ja active Pending
  • 2023-08-01 WO PCT/JP2023/028127 patent/WO2024048176A1/ja not_active Ceased

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