Fat-processed starch and meat modifier containing same

Abstract

Raw material starch of the oil processed starch contains waxy cassava starch. And a method for producing cooked edible meat, which comprises heating and cooking the edible meat to which the fat-processed starch is attached. And a method for improving the texture of cooked edible meat, said method comprising heating and cooking the edible meat to which the fat-processed starch is attached.

Description

Technical Field

[0001] The present invention relates to an oil-processed starch containing waxy cassava starch as a raw material and an edible meat modifier containing the oil-processed starch. Background Art

[0002] Edible meats such as beef, pork, chicken, fish, and shellfish preferably have an elastic texture and be juicy. However, when heating and cooking edible meats, they shrink and harden, and lose moisture, so it is not uncommon for them to form a dry and hard texture. This tendency becomes more significant when storing while keeping the heated and cooked edible meats warm or when reheating.

[0003] In recent years, many heated and cooked foods have been on sale. Among them, there are many cases where heated and cooked foods are sold while being kept warm with a hot warmer in stores, or where heated and cooked foods are first frozen or refrigerated and stored in factories and then reheated and sold after being transported to stores. Moreover, sometimes the cooked foods purchased in stores are reheated before eating. When these cooked foods contain edible meat, the edible meat is kept warm for a long time before eating, or in some cases, heated and cooled repeatedly, so the dryness of the texture tends to increase.

[0004] Conventionally, methods for improving the appearance or texture of edible meats have been disclosed. Patent Document 1 describes that an oil-processed acetylated cassava starch is used to improve the texture of livestock meat products, and the oil-processed acetylated cassava starch is obtained by subjecting acetylated cassava starch, which is obtained by acetylating cassava starch with vinyl acetate, to oil processing. Patent Document 2 describes an edible meat modifier containing an oil-processed starch and a proteolytic product, which is used to improve the yield or water retention of foods and improve the texture. Patent Document 3 describes a method for improving the chewiness of processed edible meat products, which includes applying an edible meat processing liquid containing an oil-processed starch and an alkaline agent to edible meat. Patent Document 4 describes that by applying an edible meat processing liquid containing an oil-processed starch and a liquid oil to edible meat, a soft and juicy processed edible meat product can be obtained.

[0005] In the manufacture of fried foods, starches are one of the main materials for batter materials. Various batter materials using various starches have been developed mainly for the purpose of improving the texture of the batter. For example, Patent Document 5 describes a batter composition for fried foods containing oxidized starch and waxy starch; and in the fried foods manufactured using this batter composition, the good texture of the batter is maintained even after cooling or over time. Patent Document 6 describes that a composition containing an oil-processed starch, an oil, and an emulsifier improves the adhesiveness or texture of the batter of fried foods.

[0006] Prior Art Documents

[0007] Patent document

[0008] Patent document 1: Japanese Patent Laid-Open No. 2013-110973;

[0009] Patent document 2: Japanese Patent Laid-Open No. 2007-300918;

[0010] Patent document 3: International Publication Gazette No. 2020 / 066845;

[0011] Patent document 4: International Publication Gazette No. 2018 / 123257;

[0012] Patent document 5: Japanese Patent Laid-Open No. 8-131109;

[0013] Patent document 6: Japanese Patent Laid-Open No. 2022-032448. Summary of the invention

[0014] Problems to be solved by the invention

[0015] It is desired to improve the texture of cooked edible meat. More specifically, it is desired that not only immediately after cooking, but also when the cooked edible meat is kept warm for a long time or reheated after cooking, the texture of the cooked edible meat is improved to have a juicy and elastic texture.

[0016] Means for solving the problems

[0017] The present invention provides the following.

[0018] [1] Oil-processed starch, wherein the raw starch of the oil-processed starch contains waxy cassava starch.

[0019] [2] The oil-processed starch according to [1], wherein the waxy cassava starch is unprocessed waxy cassava starch.

[0020] [3] The oil-processed starch according to [1] or [2], which does not contain an emulsifier.

[0021] [4] A method for producing oil-processed starch, which comprises subjecting raw starch containing waxy cassava starch to oil processing.

[0022] [5] The method according to [4], wherein the waxy cassava starch is unprocessed waxy cassava starch.

[0023] [6] The method according to [4] or [5], wherein the oil-processed starch does not contain an emulsifier.

[0024] [7] An edible meat modifier containing the oil-processed starch according to any one of [1] to [3].

[0025] [8] Use of the oil-processed starch according to any one of [1] to [3] for improving the quality of edible meat.

[0026] [9] Use of the oil-processed starch according to any one of [1] to [3] in the production of an edible meat quality improver.

[0027]

[10] Method for producing cooked edible meat, comprising: heating and cooking edible meat to which the oil-processed starch according to any one of [1] to [3] has been applied.

[0028]

[11] Method for improving the texture of cooked edible meat, comprising: heating and cooking edible meat to which the oil-processed starch according to any one of [1] to [3] has been applied.

[0029] Advantages of the Invention

[0030] By heating and cooking edible meat to which the oil-processed starch of the present invention or an edible meat quality improver containing the same has been applied, cooked edible meat having a juicy and elastic texture can be produced. The cooked edible meat produced using the oil-processed starch or edible meat quality improver of the present invention can have a good texture not only immediately after cooking, but also when kept warm for a long time after cooking or reheated. Detailed Description of the Invention

[0031] For the improvement of edible meat by heating and cooking, the present invention provides an effective oil-processed starch and an edible meat quality improver containing the same. By applying the oil-processed starch or edible meat quality improver of the present invention to edible meat and then heating and cooking the same, the quality of the resulting cooked edible meat can be improved. More specifically, the cooked edible meat thus obtained can maintain a juicy and elastic texture not only immediately after cooking, but also when kept warm for a long time after cooking or reheated.

[0032] The oil-processed starch refers to starch produced by uniformly mixing and heating starch and oil. In the following description of the present specification, the starch and oil used as raw materials for the oil-processed starch are also referred to as "raw material starch" and "raw material oil", respectively.

[0033] The oil-processed starch of the present invention is produced from raw starch containing waxy cassava starch. Waxy cassava starch is starch obtained from the rhizomes of waxy varieties of cassava and contains almost no amylose, being starch mainly composed of amylopectin. Waxy cassava starch is a relatively newly developed food material, so the waxy starches used in the past were usually waxy corn starch or waxy potato starch. On the other hand, the cassava starch used in food manufacturing in the past usually came from non-waxy varieties (for example, refer to the examples in Patent Document 1). The waxy cassava starch used as raw starch in the present invention can be purified from waxy varieties of cassava, or commercially available products such as NATURA ONE from SIAM MODIFIED STARCH Company, WAXYPRO from Banpong Tapioca Company, etc. can be used.

[0034] The waxy cassava starch used as the above raw starch preferably has an amylopectin content of 95% by mass or more, more preferably 97% by mass or more, and still more preferably 98% by mass or more. In addition, the waxy cassava starch can be unprocessed waxy cassava starch or processed waxy cassava starch. As such processing, one or more selected from physical treatment, gelatinization, esterification, etherification, crosslinking, oxidation, acid treatment, etc. can be cited. Preferably, the waxy cassava starch used as the raw starch is unprocessed waxy cassava starch.

[0035] The above raw starch may contain other starches in addition to the above waxy cassava starch. As such other starches, non-waxy starches such as non-waxy cassava starch, waxy corn starch, waxy potato starch, and combinations of two or more of them can be cited. The raw starch preferably contains 90% by mass or more, more preferably 95% by mass or more of waxy cassava starch in its total mass. Still more preferably, the raw starch consists essentially of waxy cassava starch.

[0036] There is no particular limitation on the type of raw oil, and for example, edible vegetable oils and animal fats such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, and lard can be cited. These oils can be used singly or in any combination of two or more.

[0037] In the production of the oil-processed starch of the present invention, the raw material starch containing the above-mentioned waxy cassava starch and the raw material oil are uniformly mixed and heated. For example, the raw material starch and the raw material oil can be mixed while being heated from the outside. Additionally, for example, the raw material starch and the raw material oil can be mixed without active heating from the outside (e.g., at room temperature), and the mixture can be heated using the heat generated by the mixing. Or, the raw material starch and the raw material oil can be uniformly mixed without active heating from the outside, and then the resulting mixture is heated. If necessary, the resulting mixture is dried. Preferably, the oil-processed starch of the present invention can be produced by adding the raw material oil in an amount of about 0.1 to 2.0 parts by mass, preferably 0.3 to 1.0 parts by mass, relative to 100 parts by mass of the raw material starch, mixing to homogeneity, and heating or heat-drying the resulting mixture at 40 to 180 °C. If necessary, the produced starch can be further dried.

[0038] In the production of the above-mentioned oil-processed starch, the mixing of the raw material starch and the raw material oil can be carried out in the presence of any components other than the raw material starch and the raw material oil. Examples of such arbitrary components include: emulsifiers; enzymes such as amylase, cellulase, lipase, lipoxygenase; proteins; pH regulators, etc., but are not limited to these. For example, when the oil-processed starch contains an emulsifier, the emulsifier can be added in advance to the oil mixed with the raw material starch. Or, the oil and the emulsifier can be added to the raw material starch simultaneously and mixed. As the emulsifier, emulsifiers that can be used in foods can be used without particular limitation. Examples include: sucrose fatty acid esters, fatty acid glycerol esters, etc. However, the oil-processed starch of the present invention preferably does not contain an emulsifier. More preferably, the oil-processed starch of the present invention does not contain other components other than the above-mentioned raw material starch and the raw material oil.

[0039] The oil-processed starch of the present invention can be used alone as an edible meat modifier. Or, a composition containing the oil-processed starch of the present invention and other components can be used as an edible meat modifier. As the other components, materials that can be used in foods can be used without particular limitation. Examples include: cereal flours such as wheat flour, rice flour, corn flour; starches including unprocessed starch and processed starches other than the oil-processed waxy cassava starch; saccharides such as monosaccharides and disaccharides; protein powders and other proteins; dietary fibers, thickeners, swelling agents, emulsifiers, spices, flavoring agents, vitamins, minerals, pigments, flavors, etc. Any one of these or a combination of any two or more can be used.

[0040] The content of the oil-processed starch of the present invention in the above-mentioned edible meat modifier may also vary depending on the type of edible meat to be applied or its heating and cooking method. Relative to the total mass of the edible meat modifier, it is preferably 40% by mass or more, more preferably 50% by mass or more, and still more preferably 60% by mass or more. On the other hand, it may be 100% by mass or less, more preferably 50-98% by mass, and still more preferably 60-95% by mass. The composition used as the edible meat modifier can be produced by mixing the oil-processed starch of the present invention and the above-mentioned other components. There is no particular limitation on the mixing order of each component, and it can be appropriately set in consideration of the preparation work, etc. The edible meat modifier of the present invention is preferably in powder form.

[0041] The oil-processed starch or edible meat modifier of the present invention is used to improve the texture of cooked edible meat. In one embodiment, the oil-processed starch or edible meat modifier of the present invention is used for the processing or pretreatment of the edible meat to be cooked when manufacturing cooked edible meat. More specifically, it is used for the pretreatment of the raw edible meat before heating and cooking. Therefore, in the present invention, the oil-processed starch or edible meat modifier of the present invention is applied to the edible meat before its heating and cooking. In this specification, "applying" the edible meat modifier of the present invention to the edible meat means attaching the oil-processed starch or edible meat modifier to the surface of the edible meat, or including it inside the edible meat, or doing both.

[0042] As the edible meat (hereinafter, also referred to as "raw edible meat") to which the oil-processed starch or edible meat modifier of the present invention is applied, any edible meat that is intended to have its texture improved by applying the oil-processed starch or edible meat modifier of the present invention can be used without particular limitation, and materials that can be used as edible meat can be used. Examples of such raw edible meat include: livestock meat, game meat, and fish and shellfish. Examples of livestock meat and game 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 such livestock meat, game meat, and fish and shellfish are not limited to the above. The raw edible meat can be edible meat from any part of the source animal individual.

[0043] The above-mentioned raw material edible meat can be raw meat, that is, unheated edible meat, or can be heated partially or entirely. From the viewpoints of operation efficiency or the adhesion of the oil-processed starch or edible meat modifier of the present invention, the raw material edible meat is preferably raw meat. On the other hand, when the raw material edible meat is heated before applying the oil-processed starch or edible meat modifier of the present invention, there is no particular limitation on the heating degree. For example, the raw material edible meat can be heated to a degree weaker than that in the conventional cooking recipe of the cooked edible meat to be manufactured, and after applying the oil-processed starch or edible meat modifier of the present invention to the heated raw material edible meat, it is further heated and cooked to manufacture the cooked edible meat. By pre-heating the raw material edible meat, the risk of insufficient heating of the edible meat can be prevented. As needed, for the raw material edible meat, seasoning can be performed before, after, or at both stages of applying the oil-processed starch or edible meat modifier of the present invention.

[0044] As a method for applying the oil-processed starch or edible meat modifier of the present invention to the raw material edible meat, any method that can make the oil-processed starch or edible meat modifier adhere to the surface of the raw material edible meat or be included in the interior of the raw material edible meat is acceptable. The oil-processed starch or edible meat modifier of the present invention can be directly applied to the raw material edible meat in powder form, or a liquid containing the oil-processed starch or edible meat modifier of the present invention can be applied to the raw material edible meat. Preferably, a liquid containing the oil-processed starch or edible meat modifier of the present invention is applied to the raw material edible meat.

[0045] As examples of the form of the liquid containing the oil-processed starch or edible meat modifier of the present invention, there can be mentioned: marinade (hereinafter, also referred to as "the marinade of the present invention") and batter liquid (hereinafter, also referred to as the batter liquid of the present invention). Preferably, the marinade of the present invention is for the purpose of adhering to the surface of the raw material edible meat or being included in the interior, and the batter liquid of the present invention is for the purpose of adhering to the surface of the raw material edible meat to become a batter material.

[0046] The marinade of the present invention is prepared by mixing the oil-processed starch or edible meat modifier 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 can be used for food, and examples thereof include liquids containing soy sauce, wine, salt, sugar, garlic, ginger, spices, mirin, umami flavoring agents, flavoring essences, etc. Regarding the mass ratio of the oil-processed starch or edible meat modifier of the present invention in the marinade adhering to the raw material edible meat to the liquid component, relative to 1 mass part of the oil-processed starch or edible meat modifier, the liquid component is preferably 0.5 to 2000 mass parts, more preferably 1 to 200 mass parts, and further preferably 3 to 100 mass parts.

[0047] As an operation for applying the marinade of the present invention to raw edible meat, examples include: an operation of immersing the raw edible meat in the marinade for absorption, an operation of injecting (injecting) the marinade into the raw edible meat for absorption, an operation of tumbling the marinade together with the raw edible meat for absorption, an operation of kneading (massaging) the marinade into the raw edible meat for absorption, or an operation of spraying or coating the marinade on the raw edible meat for absorption, etc. Any one of the above methods can be used alone or two or more of them can be used in combination. In addition, the above methods can be implemented according to the conventional steps of each method.

[0048] The batter of the present invention is prepared by mixing the oil-processed starch or edible meat modifier of the present invention with a liquid component (such as water or milk) used as a batter material. Preferably, the liquid component is water. Regarding the mass ratio of the oil-processed starch or edible meat modifier of the present invention in the batter attached to the raw edible meat to the liquid component, relative to 1 part by mass of the oil-processed starch or edible meat modifier, the liquid component is preferably 1.0 to 1000 parts by mass, more preferably 3.0 to 200 parts by mass, and still more preferably 5 to 10 parts by mass.

[0049] As an operation for applying the batter of the present invention to raw edible meat, examples include: an operation of spraying the batter on the raw edible meat and coating it, an operation of pouring and coating, an operation of dipping and then lifting and coating, an operation of kneading and coating, etc. Any one of the above methods can be used alone or two or more of them can be used in combination. In addition, the above methods can be implemented according to the conventional steps of each method.

[0050] In addition, when the oil-processed starch or edible meat modifier of the present invention is used in powder form, as an operation for applying the powder to raw edible meat, examples include: spreading the powder all over the raw edible meat and then kneading, etc. The operations of "spreading all over" and "kneading" include all operations that can directly attach the powder of the oil-processed starch or edible meat modifier of the present invention to the surface of the raw edible meat. Specifically, as the "spreading all over" operation, examples include: an operation of sprinkling the oil-processed starch or edible meat modifier from above on the raw edible meat; an operation of putting the oil-processed starch or edible meat modifier and the raw edible meat into a sealable bag and sealing the bag entrance, and oscillating in this state; an operation of spreading the oil-processed starch or edible meat modifier on a plate (dish), etc., and rolling the raw edible meat on it, etc. In addition, as the "kneading" operation, examples include: an operation of pressing the raw edible meat after sprinkling the oil-processed starch or edible meat modifier from above; an operation of kneading the raw edible meat in a plate, etc. where the oil-processed starch or edible meat modifier is spread. Any one of the above methods can be used alone or two or more of them can be used in combination. In addition, the above methods can be implemented according to the conventional steps of each method.

[0051] Regarding the amount of the oil-processed starch or the meat modifier of the present invention applied to raw edible meat, per 100 parts by mass of raw edible meat, the amount of the oil-processed starch is preferably 0.01 to 10 parts by mass, more preferably 0.05 to 7 parts by mass, and further preferably 0.1 to 5 parts by mass. In the case of using the marinade or the tempura liquid of the present invention, the concentration of the oil-processed starch of the present invention in the marinade or the tempura liquid, or the application amount of the marinade or the tempura liquid on the raw edible meat can be adjusted so that the amount of the oil-processed starch of the present invention in the marinade or the tempura liquid applied to the raw edible meat is within the above range.

[0052] By heating and cooking the raw edible meat to which the oil-processed starch or the meat modifier of the present invention is applied as described above, cooked edible meat is produced. Alternatively, other breading materials can be further attached (coated) to the raw edible meat to which the oil-processed starch or the meat modifier of the present invention is applied, and then heated and cooked. As needed, before or after applying the oil-processed starch or the meat modifier of the present invention to the raw edible meat, it can be seasoned with seasonings, etc., or other ingredients (such as vegetables, cheese, spices, herbs, etc.) can be mixed, rolled, or sandwiched, etc., to prepare an ingredient containing the raw edible meat, and then it is supplied for the application of the oil-processed starch or the meat modifier or heating and cooking.

[0053] As the above-mentioned other breading materials, materials that can be used as breading materials for food can be used without particular limitation. For example, the breading material can be a powdery breading material (breading powder), a liquid breading material (tempura liquid), or these can be used in combination. The operation of attaching the other breading material to the raw edible meat or the ingredient can be carried out according to conventional steps.

[0054] There is no particular limitation on the method of the above-mentioned heating and cooking, as long as it is a method applicable to the heating and cooking of edible meat. For example, roasting, steaming, boiling, stewing, oven heating, frying, etc. can be listed. This frying can be deep frying with a large amount of oil or shallow frying with a small amount of oil.

[0055] There is no particular limitation on the type of the cooked edible meat produced from the raw edible meat to which the oil-processed starch or the meat modifier of the present invention is applied. For example, ham, bacon, roasted pork, steamed chicken, tempura, deep-fried food, breaded deep-fried food, steak, roasted beef, etc. using meat chunks, and sausage, hamburger, meatball, croquette, meat patty, etc. using minced meat can be listed. It is preferably a food with the elasticity of edible meat and enjoying a juicy taste.

[0056] Examples

[0057] Hereinafter, examples are given to explain the present invention in more detail, but the present invention is not limited by the following examples.

[0058] (Manufacture of oil-processed starch)

[0059] Oil-processed starch was manufactured from the following raw starches. Specifically, the raw materials were mixed according to the composition in Table 1. With respect to 100 parts by mass of starch in the raw materials, 0.6 parts by mass of safflower oil was further added, and the mixture was thoroughly stirred and mixed with a stirrer. The mixture was heat-treated in a thermostatic bath at 90 °C for 40 minutes. The raw starches used were as follows.

[0060] · Waxy tapioca starch (NATURA ONE manufactured by SIAM MODIFIED STARCH; the amylopectin content in the total starch is 99% by mass or more);

[0061] · Waxy corn starch (the amylopectin content in the total starch is 99% by mass or more);

[0062] · Tapioca starch (unprocessed tapioca starch, non-waxy)

[0063] [Table 1]

[0064]

[0065] (Test Example 1)

[0066] A marinade was manufactured by mixing the oil-processed starch and water according to the composition in Table 2. Shrimps with tail (20 g / 1) were prepared as raw edible meat. After removing the excess moisture on the surface of the shrimps with kitchen paper, they were immersed in the above marinade for 1 hour. The weight of the shrimps after immersion was measured, and the weight increase was taken as the attachment amount of the marinade, and the attachment amount of the oil-processed starch to the shrimps was calculated. Thereafter, dusting powder (cake flour) was attached to the surface of the shrimps, and then surface-dragging liquid was attached, and the shrimps were put into an oil bath at 170 °C and fried for 2 minutes and 30 seconds to manufacture cooked edible meat (fried shrimp).

[0067] Ten professional reviewers evaluated the taste of the fried shrimps just after manufacture and after frozen storage according to the following evaluation criteria, and the average value of the scores of the ten people was obtained. In the evaluation of the fried shrimps after frozen storage, the manufactured fried shrimps were quickly frozen after removing the residual heat, stored at -20 °C for 24 hours, and heated in a microwave oven at 600 W for 60 seconds, and then the taste was evaluated. The results are shown in Table 2.

[0068] <Evaluation criteria for taste>

[0069] 5 points: The shrimps are very juicy and elastic, very good.

[0070] 4 points: The shrimps are juicy and elastic, good.

[0071] 3 points: The shrimp feels slightly dry but is elastic and acceptable.

[0072] 2 points: The shrimp is slightly dry, with slightly insufficient elasticity and a soft feeling, not good.

[0073] 1 point: The shrimp is dry, with insufficient elasticity and is too soft, very bad.

[0074] [Table 2]

[0075]

[0076] (Test Example 2)

[0077] According to the composition in Table 3, the oil-processed starch and the seasoning liquid (a mixed liquid of 90% by mass of water, 5% by mass of salt, and 5% by mass of sodium glutamate) were mixed at a mass ratio of 1:9 to prepare a marinade. Chicken drumsticks (25 g / each) were prepared as raw edible meat. A total of 1000 g of this chicken and 150 g of each of the above-prepared marinades were put into a tumbler and subjected to a tumbling treatment for 60 minutes to make all the marinade adhere to the chicken (absorbed by the surface and inside). The chicken with the adhered marinade was placed in a steam convection oven and cooked by heating at a temperature of 150°C and a humidity of 80% for 3 minutes to produce cooked edible meat without a coating on the surface (roasted chicken).

[0078] Ten professional reviewers evaluated the taste of the roasted chicken just after manufacturing and after frozen storage according to the following evaluation criteria, and the average value of the scores of the ten people was obtained. In the evaluation of the roasted chicken after frozen storage, the manufactured roasted chicken was quickly frozen after removing the residual heat, stored at -20°C for 24 hours, heated in a microwave oven at 600 W for 120 seconds, and then the taste was evaluated. The results are shown in Table 3.

[0079] <Evaluation Criteria for Taste>

[0080] 5 points: The chicken is very juicy and elastic, very good.

[0081] 4 points: The chicken is juicy and elastic, good.

[0082] 3 points: The chicken feels slightly dry but is elastic, acceptable.

[0083] 2 points: The chicken is slightly dry, with slightly insufficient elasticity and a soft feeling, not good.

[0084] 1 point: The chicken is dry, with insufficient elasticity and is too soft, very bad.

[0085] [Table 3]

[0086]

[0087]

[0088] Following the same steps as in Test Example 2, but adjusting the composition of the marinade and its amount adhered to the chicken so that the amount of oil-processed starch adhered to the chicken reaches the amount in Table 4, a roasted chicken is manufactured and the texture is evaluated. The results are shown in Table 4. It should be noted that the results of Production Example 2-1 are shown again in Table 4.

[0089] [Table 4]

[0090]

Claims

1. Oil-processed starch, wherein the raw material starch of the oil-processed starch contains waxy cassava starch.

2. The oil-processed starch according to claim 1, wherein, The above-mentioned waxy cassava starch is unprocessed waxy cassava starch.

3. The oil-processed starch according to claim 1, which does not contain an emulsifier.

4. Method for manufacturing oil-processed starch, comprising: The raw material starch containing waxy cassava starch is subjected to oil processing.

5. The method according to claim 4, wherein, The above-mentioned waxy cassava starch is unprocessed waxy cassava starch.

6. The method according to claim 4, wherein, The above-mentioned oil-processed starch does not contain an emulsifier.

7. An edible meat modifier, which contains the oil-processed starch according to any one of claims 1 to 3.

8. Use of the oil-processed starch according to any one of claims 1 to 3 for modifying edible meat.

9. Use of the oil-processed starch according to any one of claims 1 to 3 in the manufacture of an edible meat modifier.

10. Method for manufacturing cooked edible meat, comprising: Edible meat to which the oil-processed starch according to any one of claims 1 to 3 is applied is heated and cooked.

11. A method for improving the texture of cooked edible meat, comprising: Edible meat to which the oil-processed starch according to any one of claims 1 to 3 is applied is heated and cooked.

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