Edible meat improving agent and method for producing edible meat processed food using the edible meat improving agent

Abstract

[PROBLEMS] To provide a meat-improving agent which is to be used in the pretreatment stage before heating in a thermally cooked food product made of meat, poultry, fishes, etc. and contributes to the retention of a softness, a juicy feel and a fibrous texture even after storing for 24 hours at room temperature or in a chilled or frozen state while sustaining the yield at a level comparable to the existing products and causing no worsening in the taste. [MEANS FOR SOLVING PROBLEMS] A meat-improving agent which contains, per part by weight of roasted salt, from 0.001 to 0.1 part by weight of glutathione, from 1.0 to 5.5 parts by weight of a sugar alcohol and / or an oligosaccharide and from 0.1 to 2.5 parts by weight of a starch derivative obtained by esterifying and / or etherifying starch.

Description

technical field [0001] The present invention relates to a meat improving agent used for animal meat, fish and shellfish, etc., and to the manufacture of meat processed foods with improved quality using the meat improving agent. More specifically, it relates to a meat improving agent for animal meat, fish and shellfish, etc., and a method for producing processed meat using the meat improving agent, which has inhibitory The effect of low yield, hard texture, and bad taste occurs during heating processes such as steaming, roasting, and frying, or during storage. The purpose is to store it at room temperature, refrigerated or frozen for more than 24 hours. Compared with the latest technology, it is also possible to reduce the deterioration of quality and maintain juicy, soft texture, texture and taste. Background technique [0002] Edible meat processed foods such as cattle, pigs, chicken and other livestock and poultry meat, fresh and sea fish, crustaceans, shellfish and other...

AI Technical Summary

Problems solved by technology

[0004] However, the current situation is that no matter which method can obtain a comprehensive modification effect with sufficient yield, texture and taste

(1) The method of using alkaline preparations, though effective for increasing the output rate, has the problem that calcium in the body can be discharged due to phosphate, and the mouthfeel will lack the ham-like fiber feeling and is not delicious, and, after a period of time, The taste will become hard and produce peculiar smell (mainly bitterness and astringency) and the quality will deteriorate

(2) The method of using glutathione preparation alone only softens the meat quality, especially has no effect on increasing the output rate, and there is deterioration during storage

As mentioned above, although there are many existing technologies and are somewhat effective compared to no treatment, there is still a need for an excellent material or an effective modification method that has a modification effect to improve texture and taste

Images