Meat improver for fried products

Abstract

Provided is an edible meat improver for fried products, which contains waxy cassava starch. Also disclosed is a method for producing a fried food, which comprises adhering the meat improver for fried products to meat, then coating the meat with a coating, and frying the meat with oil.

Description

Technical Field

[0001] The present invention relates to an edible meat improver for frying. Background Art

[0002] Edible meat, including livestock meat such as beef, pork, and chicken, and fish, shellfish, and other fish and shellfish, preferably has the texture of muscle fibers, is elastic and juicy. However, if the edible meat is heated and cooked, the muscle fibers shrink, and the internal moisture and fat components are damaged, so there are many cases where the meat has a dry and hard texture. If the edible meat is covered with a batter and fried, the problem of the deterioration of the taste of the edible meat caused by the above-mentioned heating can be improved to a certain extent. However, as time goes by, the moisture of the edible meat wrapped in batter and fried is transferred to the batter, and thus there is still a tendency to have a dry texture. Furthermore, this tendency becomes more significant when the fried edible meat is kept warm or reheated.

[0003] In recent years, a large number of cooked fried foods have been sold. Among them, there are many cases where fried foods cooked in stores are kept warm in a hot pot and sold, or fried foods cooked in factories are transported to stores and then heated and sold. Furthermore, there are also cases where fried foods purchased in stores are reheated before eating. If these fried foods are edible meat, they have a very dry texture because they are kept warm for a long time before eating, or are repeatedly heated and cooled many times depending on the situation.

[0004] In the past, methods for improving the appearance and taste of meat have been disclosed. Patent Document 1 describes a food improver containing oil-processed starch and protein degradation products for improving the yield and water retention of food and improving the taste, and the food improver is contained in kimchi liquid and injected or immersed in the food. Patent Document 2 describes a method for improving the chewiness of processed meat food, which includes injecting, rolling, dipping, spraying or applying a meat processing liquid containing oil-processed starch and an alkali agent to the meat. Patent Document 3 describes a method for manufacturing processed meat food, which includes injecting, rolling, dipping, spraying or applying a meat processing liquid containing oil-processed starch and liquid oil to the meat, and the manufacturing method can obtain soft and juicy processed meat food.

[0005] In the production of fried foods, starch is one of the main ingredients of the crust material. Various crust materials using various starches have been developed mainly for the purpose of improving the texture of the crust. For example, Patent Document 4 describes a crust composition for fried foods containing oxidized starch and waxy starch, and fried foods produced using the crust composition, which can maintain a good texture of the crust even after cooling or the passage of time.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Publication No. 2007-300918

[0009] Patent Document 2: International Publication No. 2020 / 066845

[0010] Patent Document 3: International Publication No. 2018 / 123257

[0011] Patent Document 4: Japanese Patent Application Laid-Open No. 8-131109 Summary of the invention

[0012] Problems to be solved by the invention

[0013] There is a desire to improve the texture of fried meat, and more specifically, to improve the texture of fried meat so that it is not dry, but springy and juicy, not only immediately after frying, but also after being kept warm for a long time or reheated.

[0014] Solutions to Solve Problems

[0015] The present invention provides the following contents.

[0016] [1] A meat improver for fried food, comprising waxy tapioca starch.

[0017] [2] The fried meat improver according to [1], comprising 5% by mass or more of the waxy tapioca starch.

[0018] [3] The fried meat improver according to [1] or [2], further comprising 5 to 95% by mass in total of one or more selected from ether starch and ester starch.

[0019] [4] A method for producing fried food, comprising: allowing the edible meat improver for frying described in any one of [1] to [3] to adhere to the edible meat in an amount of 0.5 to 20 parts by mass per 100 parts by mass of the edible meat, then coating the meat with a batter and frying the meat.

[0020] Effects of the Invention

[0021] The fried food produced using the meat improver for fried food of the present invention can provide the meat with a good texture even when the meat is kept warm for a long time or reheated after frying. DETAILED DESCRIPTION

[0022] The present invention provides a meat improver for frying, which is used for processing or pre-treatment of meat as an ingredient of fried food. By attaching the meat improver for frying of the present invention (hereinafter also referred to as "the meat improver of the present invention") to meat, and then coating the meat with the meat improver with a coating and frying it, the texture of the fried meat can be improved. More specifically, the fried meat thus obtained can have a good texture not only immediately after frying, but also when it is kept warm for a long time or reheated after frying.

[0023] As the edible meat to which the edible meat improver of the present invention is applied (hereinafter also referred to as "raw edible meat"), any substance that can be used as edible meat can be used without particular limitation. Examples of the raw edible meat include livestock meat, animal meat, and fish and shellfish. Examples of livestock meat and animal meat include beef, pork, chicken, mutton, venison, horse meat, goose meat, etc. Examples of fish and shellfish include tuna, swordfish, cod, squid, shrimp, shellfish, etc. However, the examples of livestock meat, animal meat, and fish and shellfish are not limited to the above. The raw edible meat may be derived from any part of the source animal individual.

[0024] The raw meat may be raw meat, i.e., non-heated meat, or may be partially or entirely heated, depending on the type of the target fried food. From the viewpoint of work efficiency and the adhesion of the meat improver of the present invention, the raw meat is preferably raw meat. On the other hand, when the raw meat is heated before the meat improver of the present invention is applied, the degree of heating is not particularly limited. For example, the raw meat may be heated weaker than the degree of heating in the normal cooking of the target fried food, and after the meat improver of the present invention is attached to the heated raw meat, it is coated with a batter and fried to produce the target fried food. By preheating the raw meat, the risk of insufficient heating of the meat after frying can be prevented. As needed, the raw meat may also be pre-seasoned before, after, or at both stages of applying the meat improver of the present invention.

[0025] The edible meat improver of the present invention contains waxy tapioca starch. Waxy tapioca starch is starch obtained from the rhizome of waxy cassava, and contains almost no amylose, but is mainly composed of amylopectin. Waxy tapioca starch can be purified from waxy cassava, or commercial products such as NATURA Y68 from SIAM MODIFIED STARCH, HOMECRAFT from Ingredion can be used. TM Create, etc.

[0026] The waxy tapioca starch used in the present invention preferably has a branched starch content of 95% by mass or more, more preferably 97% by mass or more, and further preferably 98% by mass or more. In addition, the waxy tapioca starch used in the present invention may be unprocessed waxy tapioca starch or processed waxy tapioca starch. Examples of the aforementioned processing include one or more selected from physical treatment, alpha-treatment, esterification, etherification, cross-linking, oxidation, acid treatment, etc. The content of the waxy tapioca starch in the edible meat improver of the present invention is preferably 5% by mass or more, more preferably 5 to 95% by mass, further preferably 10 to 90% by mass, and more preferably 25 to 60% by mass, based on the total mass of the edible meat improver.

[0027] The edible meat improver of the present invention may further contain one or more selected from ether starch and ester starch in addition to waxy tapioca starch. If ether starch or ester starch is contained, the texture of the edible meat of the obtained fried food is further improved, so it is preferred. The ether starch or ester starch can be produced from raw starch using a known method. Alternatively, commercially available ether starch or ester starch can also be used. The type of raw starch of the ether starch and ester starch is not particularly limited as long as it is not the aforementioned waxy tapioca starch, and examples include edible starch, such as starch derived from potatoes, non-waxy tapioca starch, corn, wheat, rice, etc. (preferably non-waxy starch). The content of the ether starch and ester starch in the edible meat improver of the present invention is preferably 95% by mass or less, more preferably 5 to 95% by mass, more preferably 10 to 90% by mass, and more preferably 40 to 75% by mass, based on their total content, in the total mass of the edible meat improver.

[0028] The edible meat improver of the present invention may further contain other ingredients as needed in addition to the aforementioned waxy tapioca starch, ether starch or ester starch. Examples of other ingredients include cereal flours such as wheat flour and rice flour; unprocessed and processed starches other than the aforementioned 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; spicy seasonings; spices; nutrients such as vitamins; coloring agents, etc., and one or more of them may be appropriately used depending on the type of the target fried food. The content of the other ingredients in the edible meat improver of the present invention is preferably 95% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less in the total mass of the edible meat improver.

[0029] The meat improver of the present invention can be produced by mixing the above-mentioned components. The order of mixing the components is not particularly limited and can be appropriately determined in consideration of the preparation time, etc. The meat improver of the present invention is preferably in powder form.

[0030] The edible meat improver of the present invention is used for processing or pre-treating raw edible meat as an ingredient for fried foods. More specifically, it is used for pre-treating raw edible meat as an ingredient for fried foods before coating it with a batter. Therefore, in the method for manufacturing fried foods of the present invention, the edible meat improver of the present invention is attached to the raw edible meat before coating it with a batter and frying it. In this method, "attaching" the edible meat improver of the present invention to the edible meat means that the edible meat improver is contained on the surface or inside of the raw edible meat, preferably on the surface and inside. The edible meat improver of the present invention can be attached to the raw edible meat in a powdered state, or a liquid containing the edible meat improver of the present invention can be attached to the raw edible meat. Preferably, a liquid containing the edible meat improver of the present invention is attached to the raw edible meat.

[0031] The liquid containing the edible meat improver of the present invention (hereinafter also referred to as "the improved liquid of the present invention") is prepared by mixing the edible meat improver of the present invention with a liquid component (such as water or a seasoning liquid). Preferably, the liquid component is a seasoning liquid. The seasoning liquid is not particularly limited as long as it is a substance that can be used for food. For example, liquids containing soy sauce, wine, salt, sugar, garlic, ginger, spicy seasonings, sweet cooking wine, delicious seasonings, spices, etc. can be cited. As the mass ratio of the edible meat improver of the present invention to the liquid component in the improved liquid attached to the raw edible meat, the liquid component is preferably 0.5 to 20 parts by mass, and more preferably 1 to 10 parts by mass, relative to 1 part by mass of the edible meat improver.

[0032] As a method for attaching the edible meat improver of the present invention to raw edible meat, any method can be used as long as the edible meat improver can be included on the surface or inside of the raw edible meat. For example, when using the improvement liquid of the present invention, the raw edible meat can be immersed in the improvement liquid; the improvement liquid is injected into the raw edible meat (injection); the raw edible meat is tumbled with the improvement liquid; the improvement liquid is kneaded into the raw edible meat (massage); or the improvement liquid is sprayed or applied to the raw edible meat, etc. In addition, for example, when using the edible meat improver of the present invention in the form of a powder, the powder can be applied to the raw edible meat, kneaded into the raw edible meat, etc. The operations of "application" and "kneading" include all operations that can make the powder of the edible meat improver of the present invention directly adhere to the surface of the raw edible meat. Specifically, as the "smearing" operation, the operation of sprinkling the edible meat improver from above the raw edible meat can be listed; the operation of putting the edible meat improver and the raw edible meat into a sealable bag and shaking the bag with the entrance closed; the operation of spreading the edible meat improver on a plate and rolling the raw edible meat on the edible meat improver, etc. In addition, as the "kneading" operation, the operation of sprinkling the edible meat improver from above the raw edible meat and pressing the edible meat improver can be listed; the operation of spreading the edible meat improver on a plate and kneading the raw edible meat into the edible meat improver, etc. The above methods can be used alone, or two or more can be used in combination. In addition, the above methods can be implemented according to the usual steps for each method.

[0033] The amount of the meat improver of the present invention attached to the raw meat is preferably 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, further preferably 1.5 to 15 parts by mass, and further preferably 2 to 10 parts by mass per 100 parts by mass of the raw meat. The amount of the meat improver 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 improver. When using the improvement liquid of the present invention, it is sufficient to adjust the concentration of the meat improver of the present invention in the improvement liquid and the amount of the improvement liquid attached to the raw meat in such a manner that the amount of the meat improver of the present invention in the improvement liquid attached to the raw meat is within the above-mentioned range.

[0034] A coating material (coating) is further attached to the raw edible meat to which the edible meat improver of the present invention is attached as described above, and fried to produce a fried food. As needed, before coating, other ingredients (vegetables, cheese, spices, herbs, etc.) may be mixed, rolled in, or sandwiched in the raw edible meat to which the edible meat improver of the present invention is attached, to prepare the ingredients containing the raw edible meat. As the coating material, any material that can be used for fried food may be used without particular limitation. For example, the coating material may be a powdered coating material (coating powder), or a liquid coating material (batter liquid), or a combination thereof. The coating of the ingredients may be performed according to the usual steps. There is no particular limitation on the method for frying the ingredients coated with the coating material, for example, frying may be frying based on a large amount of oil, or frying based on a small amount of oil.

[0035] Example

[0036] Hereinafter, the present invention will be described in further detail with reference to Examples, but the present invention is not limited to the following Examples.

[0037] Test Example 1

[0038] (Manufacture of meat improver for deep-frying)

[0039] The following raw materials were mixed according to the composition shown in Table 1 to produce a meat improver for fried food.

[0040] Waxy tapioca starch (NATURA Y68 manufactured by SIAM MODIFIED STARCH; amylopectin content of 99% by mass or more in the total starch)

[0041] Waxy corn starch (amylopectin content of 99% by mass or more in the total starch)

[0042] ·Ester starch (acetylated starch)

[0043] Ether starch (hydroxypropyl starch)

[0044] Cross-linked starch (cross-linked starch phosphate)

[0045] · Tapioca starch (unprocessed tapioca starch, non-waxy)

[0046] (Manufacturing of fried chicken nuggets)

[0047] Cut the chicken thigh meat into 30g pieces and pre-season them to make ingredients. Knead 1.5g of the above-mentioned edible meat improver for each fried food (5 parts by mass relative to 100 parts by mass of meat) into the ingredients to make them adhere. In addition, mix 100 parts by mass of low-gluten flour and 120 parts by mass of water to prepare a batter liquid. Make the batter liquid adhere to the surface of the ingredients to which the edible meat improver is attached in an amount of 12g per 1 ingredient. Fry the ingredients to which the batter liquid is attached in salad oil heated to 175°C for 5 minutes to make fried chicken nuggets. Put the manufactured fried chicken nuggets into a warmer set at 65°C and heat and keep warm for 6 hours.

[0048] (evaluate)

[0049] Ten trained panelists evaluated the texture of the fried chicken immediately after frying and after keeping it warm in a warmer according to the following evaluation criteria, and the average score of the ten panelists' evaluations was calculated. The results are shown in Table 1.

[0050] <Evaluation criteria for meat texture>

[0051] 5 points: Very springy and juicy, very good.

[0052] 4 points: Springy and juicy, good.

[0053] 3 points: Slightly lacking in juiciness but still springy and with no issues with the texture.

[0054] 2 points: Slightly hard or dry, slightly defective.

[0055] 1 point: hard or dry, poor.

[0056]

Table 1

[0057]

[0058] Test Example 2

[0059] Fried chicken nuggets were produced and evaluated in the same manner as in Test Example 1 except that the fried meat improver of Production Example 1-4 was used and the amount of adhesion to the chicken was changed as shown in Table 2. The results are shown in Table 2. In addition, the results of Production Examples 1-4 are listed again in Table 2.

[0060]

Table 2

[0061]

[0062] Test Example 3

[0063] A meat improver for fried food was prepared with the composition shown in Table 3. Each meat improver obtained was mixed with a seasoning liquid (containing water: 80%, salt 5%, white pepper 5%, garlic paste 5%, sodium glutamate 5% [% all by mass]) at a mass ratio of 1:2 to prepare an improved liquid. Cut chicken thigh meat so that each piece is 80 g. 1000 g of chicken and 150 g of each improved liquid prepared above (5 parts by mass of the meat improver per 100 parts by mass of meat) were put into a tumbling machine and tumbled for 60 minutes to allow the entire amount of the improved liquid to adhere to the meat. Separately, 100 parts by mass of low-gluten flour and 120 parts by mass of water were mixed to prepare a batter liquid. The batter liquid was adhered to the above-mentioned food material to which the improved liquid was adhered in an amount of 10 g per food material. The low-gluten flour was spread on the food material to which the batter liquid was adhered, and fried in salad oil heated to 175°C for 5 minutes to produce fried chicken. The fried chicken was placed in a warmer set at 65°C and heated for 6 hours. Ten well-trained panelists were used to evaluate the texture of the fried chicken just after frying and after keeping it warm in the warmer according to the evaluation criteria of Test Example 1, and the average score of the ten panelists was calculated. The results are shown in Table 3.

[0064]

Table 3

[0065]

Claims

1. A meat improver for fried food, comprising waxy tapioca starch.

2. The edible meat improver for frying according to claim 1, wherein The waxy tapioca starch is contained in an amount of 5% by mass or more.

3. The meat improver for frying according to claim 1, wherein Furthermore, the starch contains 5 to 95% by mass in total of one or more selected from ether starch and ester starch.

4. A method for producing fried food, comprising: The fried meat improver according to any one of claims 1 to 3 is attached to the meat in an amount of 0.5 to 20 parts by mass per 100 parts by mass of the meat, and then coated with a batter and fried.

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