Minced meat molded processed food texture improving and / or texture maintaining composition, and minced meat molded processed food manufacturing method

Abstract

To provide a technology that improves or maintains texture of minced meat molded processed food.SOLUTION: Provided is a minced meat molded processed food texture improving and / or texture maintaining composition that contains sorbitol and / or reduced starch syrup as an active ingredient. According to the present invention, the texture (for example, softness, moistness, juiciness, elasticity, meat graininess, etc.), which is an important element that makes up the deliciousness of minced meat molded processed food, can be improved or maintained.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a composition for improving and / or maintaining the texture of ground meat processed foods containing sorbitol and / or reduced maltose syrup as an active ingredient, and a method for producing a ground meat processed food using the same.

Background Art

[0002] Foods obtained by shaping ground meat include hamburgers, meatballs, sausages, and chicken meatballs. In addition to being cooked in restaurants and homes, many of them are also commercialized as side dishes, frozen foods, and refrigerated foods, and are popular as foods that can be eaten as they are or with simple heat cooking.

[0003] As an element constituting the deliciousness of such ground meat processed foods, texture is important, and for example, it is required to have various textures such as elasticity, meat grain feeling, juiciness, softness, and moist feeling. However, when eaten immediately after cooking, or when eaten after a certain storage time or through cold thawing and reheating (warming) like side dishes and products distributed in refrigerated or frozen states, the problems are that the texture is inferior, such as having no elasticity, no meat grain feeling, being soggy, or being hard.

[0004] Therefore, technologies for improving or maintaining the texture of ground meat processed foods have been researched and developed. For example, Patent Document 1 discloses a method for producing a ground meat processed product that satisfies texture, taste quality, and meat grain feeling by adding hydroxypropyl cellulose having a specific viscosity. Further, Patent Document 2 discloses a method for producing a hamburger in which a W / O emulsion containing an alkaline aqueous solution in the internal phase is uniformly dispersed in an aqueous solution containing glucomannan, and by adding a food material having a pH of 4 to 8, the meat grain feeling, flavor, and juiciness are improved.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Publication No. 2013-078279 [Patent Document 2] Japanese Patent Publication No. 2005-000113 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, while the technology described in Patent Document 1 is shown to improve softness and meat texture, it is unclear whether such excellent texture can be maintained, or whether moistness and juiciness can be improved or maintained. Furthermore, while the technology described in Patent Document 2 is shown to improve or maintain juiciness, softness, elasticity, and meat texture, the preparation of the food material containing glucomannan is complicated and lacks simplicity. In other words, even considering the prior art, it cannot be said that there is a sufficient supply of technology for improving or maintaining the texture of processed minced meat products. The present invention has been made to solve these problems and aims to provide a technology for improving or maintaining the texture of processed minced meat products. [Means for solving the problem]

[0007] As a result of diligent research, the inventors have discovered that the texture of ground meat processed foods, such as softness, moistness, and juiciness, can be improved by the simple operation of incorporating sorbitol and / or reduced starch syrup, and that this excellent texture can be maintained even after freezing, thawing, low-temperature storage, and reheating. Based on these findings, the inventors have completed the following inventions.

[0008] (1) The composition for improving and / or maintaining the texture of ground meat processed food according to the present invention (in the present invention, this may be simply referred to as "this composition") comprises sorbitol and / or reduced starch syrup as active ingredients.

[0009] (2) The composition may contain sorbitol as an active ingredient and be used for one or more purposes selected from (a) to (c) below; (a) Uses to improve and / or maintain softness, (b) Uses to improve and / or maintain moisture, (c) For use in enhancing juiciness.

[0010] (3) The composition may contain as an active ingredient (a) reduced starch syrup having a sugar composition of 30-50% by mass of monosaccharides, 20-55% by mass of disaccharides, and 40% by mass or less of trisaccharides or higher, or (i) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, and may be used for one or more applications selected from (a) to (d) below; (a) Uses to improve and / or maintain softness, (b) Uses to improve and / or maintain moisture, (c) Uses to enhance juiciness, (d) Uses to improve and / or maintain elasticity.

[0011] (4) The composition may contain (a) reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, or (ii) reduced starch syrup obtained by reducing starch syrup with a dextrose equivalent of more than 35 and 55 or less, as an active ingredient, and may be used for one or more applications selected from (a) to (e) below; (a) Uses to improve and / or maintain softness, (b) Uses to improve and / or maintain moisture, (c) Uses to enhance juiciness, (d) Uses to improve and / or maintain elasticity, (e) Uses to improve and / or maintain a grainy texture.

[0012] (5) The composition may contain (c) reduced starch syrup having a sugar composition of 50% by mass or more of pentasaccharides or (iii) reduced starch syrup having a dextrose equivalent of 10 to 35 as an active ingredient, and may be used for one or more applications selected from (a) to (e) below; (a) Uses to improve and / or maintain softness, (b) Use for improving and / or maintaining a moist feeling (c) Use for improving a juicy feeling (d) Use for improving and / or maintaining elasticity (e) Use for improving and / or maintaining a meat grain feeling

[0013] (6) The method for manufacturing a ground meat formed processed food according to the present invention includes a step of bringing this composition into contact with ground meat, and a step of forming a food material containing the ground meat.

Effect of the Invention

[0014] According to the present invention, it is possible to improve the texture (for example, softness, moist feeling, juicy feeling, elasticity, meat grain feeling, etc.), which is an important element constituting the deliciousness of the ground meat formed processed food

[0015] Also, according to the present invention, the texture (for example, softness, moist feeling, juicy feeling, elasticity, meat grain feeling, etc.), which is an important element constituting the deliciousness of the ground meat formed processed food, can be kept in a relatively excellent state even after a certain period of time has passed since cooking, or after undergoing freezing / thawing, low-temperature storage, and reheating.

[0016] Furthermore, according to the present invention, by a simple operation of blending sorbitol and / or reduced maltose as raw materials, the texture of the ground meat formed processed food can be improved or maintained. Therefore, it is possible to manufacture a ground meat formed processed food with an improved texture or an excellent texture maintained without significantly increasing the production cost.

Brief Description of the Drawings

[0017] [Figure 1] It is a table showing the scoring values of each panel of the sensory test evaluating "softness", "moist feeling", "elasticity", "juice", and "grain feeling" for hamburgers (Samples 1 to 6) blended with various sugar alcohols. [Figure 2]The above figure is a table showing the evaluation scores of a sensory test for evaluating "softness", "moist feeling", "elasticity", "juiciness" and "graininess" of hamburgers (Samples 1 to 6) containing various sugar alcohols. The following figure is a bar graph representing the said evaluation scores. [Figure 3] It is a bar graph showing the maximum load of hamburgers (Samples 1 to 6) containing various sugar alcohols. [Figure 4] It is a bar graph showing the amount of fracture deformation (mm) of hamburgers (Samples 1 to 6) containing various sugar alcohols. [Figure 5] It is a bar graph showing the moisture content (%) of hamburgers (Samples 1 to 6) containing various sugar alcohols. [Figure 6] This is a table showing the scoring values of each panel of a sensory test for evaluating "softness", "moist feeling", "elasticity", "juiciness" and "graininess" of hamburgers (Samples 1 to 6) containing various sugar alcohols, after refrigerated storage at 4°C for 24 hours and then range-up. [Figure 7] The above figure is a table showing the evaluation scores of a sensory test for evaluating "softness", "moist feeling", "elasticity", "juiciness" and "graininess" of hamburgers (Samples 1 to 6) containing various sugar alcohols, after refrigerated storage at 4°C for 24 hours and then range-up. The following figure is a bar graph representing the said evaluation scores. [Figure 8] It is a bar graph showing the maximum load of hamburgers (Samples 1 to 6) containing various sugar alcohols before refrigerated storage (0 h), after refrigerated storage at 4°C for 3.5 hours and then range-up (3.5 h), and after refrigerated storage at 4°C for 24 hours and then range-up (24 h). [Figure 9] This is a table showing the scoring values of each panel of a sensory test for evaluating "softness", "moist feeling", "elasticity", "juiciness" and "graininess" of hamburgers (Samples 1 to 7) containing reduced saccharified starch syrup with varying blending amounts, after freezing and range-up. [Figure 10]The upper figure is a table showing the evaluation scores from a sensory test conducted on hamburgers (samples 1-7) containing low-saccharification reduced starch syrup in varying proportions, after freezing and microwave heating. The evaluation criteria included "softness," "moisture," "elasticity," "juiciness," and "graininess." The lower figure is a bar graph representing these evaluation scores. [Figure 11] This table shows the scores from each panel of a sensory evaluation test for hamburgers (Samples 1-7) that contained low-saccharification reduced starch syrup in varying proportions, after undergoing freezing, microwave heating, refrigeration, and further microwave heating, in which the "softness," "moisture," "elasticity," "juiciness," and "graininess" were assessed. [Figure 12] The upper figure is a table showing the evaluation scores of sensory tests conducted on hamburgers (samples 1-7) containing low-saccharification reduced starch syrup in varying proportions, after undergoing freezing, microwave heating, refrigeration, and further microwave heating, for "softness," "moisture," "elasticity," "juiciness," and "graininess." The lower figure is a bar graph representing these evaluation scores. [Modes for carrying out the invention]

[0018] The present invention will be described in detail below.

[0019] In the present invention, a processed food made from ground meat refers to a processed food made by shaping ingredients containing ground meat as the main ingredient into a certain shape. Here, "used as the main ingredient" or "contained as the main ingredient" means, for example, when the proportion of ground meat in the raw materials before heating is 40% by mass or more, 45% by mass or more, 50% by mass or more, or 55% by mass or more.

[0020] Ground meat refers to minced meat. Any meat that is generally usable for consumption can be used, and specific examples include livestock meat such as beef, pork, chicken, lamb, horse meat, rabbit meat, and goat meat, as well as meat from animals and seafood.

[0021] The shape of the processed ground meat product is not particularly limited; it just needs to have a certain shape. Specific examples of shapes include, for example, circles, ovals, squares, rounds, cylinders, rhombuses, medium-sized squares, star shapes, animal shapes, the face or body shape of some character, or the shape of a car or house.

[0022] Examples of processed minced meat products include meat products such as hamburgers, meatballs, minced cutlets, meatballs, ravioli, steamed buns, wontons, ham, sausages, salami, dumplings, shumai, corned beef, and jerky, as well as fish products such as chikuwa, kamaboko, surimi, and fish sausage, and prepared foods.

[0023] "Improving the texture of processed ground meat products" means improving the texture of processed ground meat products. Here, examples of textures that are important as components of the deliciousness of processed ground meat products include (a) softness, (b) moistness, (c) juiciness, (d) elasticity, and (e) meat grain texture. "Juicy" refers to the sensation of having a lot or a little meat juice in the mouth, and can also be called a juicy feeling. "Meat grain texture" refers to the sensation of meat grains in the mouth, and in this invention, it may also be simply called "grain texture".

[0024] In other words, in the present invention, whether or not the texture of the processed minced meat product has been improved can be confirmed by comparing the degree of (a) to (e) above between food product X using this composition and food product Y not using this composition. If the comparison results show that food product X is (a) softer, (b) moister (larger, stronger), (c) juicier (larger, stronger), (d) more elastic (larger, stronger), or (e) has a more pronounced meaty texture (larger, stronger) than food product Y, then it can be determined that the texture of the processed minced meat product has been improved by this composition.

[0025] Therefore, this composition can also be used for the following purposes in processed minced meat products: (a) to improve softness (composition for improving softness), (b) to improve moistness (composition for improving moistness), (c) to improve juiciness (composition for improving juiciness), (d) to improve elasticity (composition for improving elasticity), or (e) to improve the texture of meat grains (composition for improving the texture of meat grains).

[0026] In the present invention, "maintaining the texture of a processed minced meat product" means that, in addition to the texture of food product X using this composition being the same before and after storage, the texture is better than that of food product Y that does not use this composition, which is stored for a certain period of time under the same conditions. Specifically, the texture in this case can be exemplified by the above-mentioned (a) softness, (b) moistness, (c) juiciness, (d) elasticity, and (e) meat grain texture.

[0027] In other words, in the present invention, whether or not the texture of the processed minced meat product is maintained can be confirmed by comparing the degree of (a) to (e) above for food product X using this composition and food product Y not using this composition after storing them under the same conditions for a certain period of time. If the comparison results show that food product X is (a) softer, (b) moister (larger, stronger), (c) juicier (larger, stronger), (d) more elastic (larger, stronger), or (e) has a meaty texture (larger, stronger) than food product Y, then it can be determined that the texture of the processed minced meat product is maintained by this composition.

[0028] Therefore, this composition can also be used for the following purposes in ground meat processed foods: (a) to maintain softness (composition for maintaining softness), (b) to maintain moistness (composition for maintaining moistness), (c) to maintain juiciness (composition for maintaining juiciness), (d) to maintain elasticity (composition for maintaining elasticity), or (e) to maintain a meat-grain texture (composition for improving meat-grain texture).

[0029] The present invention is characterized by the use of sorbitol and / or reduced starch syrup. Sorbitol is a hexose monosaccharide alcohol that is naturally found in rowan berries, apples, prunes, etc., and is a reduced form of glucose.

[0030] Reduced starch syrup is a sugar alcohol obtained by reducing starch syrup. Here, starch syrup is a substance obtained by saccharifying starch with acid or enzymes, and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrin, etc.). Therefore, reduced starch syrup is also a mixture containing two or more sugar alcohols from among monosaccharide sugar alcohols and polysaccharide (disaccharide, trisaccharide, or tetrasaccharide or more) sugar alcohols. Reduced starch syrup can sometimes be classified into high-saccharification reduced starch syrup, medium-saccharification reduced starch syrup, and low-saccharification reduced starch syrup depending on the degree of saccharification. In the present invention, any of these can be used.

[0031] Specifically, examples of the sugar composition of high-saccharification reduced starch syrup include (a) a sugar composition containing 30-50% by mass of monosaccharides, 20-55% by mass of disaccharides, and 40% by mass or less of trisaccharides or higher, or (d) a sugar composition containing 37-50% by mass of monosaccharides, 26-55% by mass of disaccharides, 1-21% by mass of trisaccharides, 0-10% by mass of tetrasaccharides, and 0-8% by mass of pentasaccharides or higher.

[0032] Specifically, examples of the sugar composition of the medium-saccharified reduced starch syrup include (a) a sugar composition containing less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, or (e) a sugar composition containing 2 to 10% by mass of monosaccharides, 15 to 55% by mass of disaccharides, 15 to 65% by mass of trisaccharides, 1 to 15% by mass of tetrasaccharides, and 1 to 38% by mass of pentasaccharides or more.

[0033] Specifically, examples of the sugar composition of low-saccharification reduced starch syrup include (c) a sugar composition containing 50% or more by mass of pentasaccharides or more, or (f) a sugar composition containing 1 to 10% by mass of monosaccharides, 6 to 21% by mass of disaccharides, 7 to 23% by mass of trisaccharides, 5 to 13% by mass of tetrasaccharides, and 50 to 82% by mass of pentasaccharides or more.

[0034] Sugar composition refers to the percentage of the total mass of each sugar. In other words, it is the mass percentage of each sugar relative to the total mass of sugars, with the total mass of sugars being set to 100. Sugar composition can be confirmed using high-performance liquid chromatography (HPLC). Specifically, reduced starch syrup is subjected to HPLC as a sample to obtain a chromatogram. In this chromatogram, the sum of the areas of all peaks corresponds to the "total mass of sugars," and the area of ​​each peak corresponds to the "mass of each sugar." Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of ​​each peak to the sum of the areas of all detected peaks. The HPLC conditions can be set appropriately according to standard procedures, but the following conditions are examples. HPLC conditions Column; MCI GEL CK04S (10mm ID x 200mm) Eluent; high purity water Flow rate; 0.4mL / min Injection volume: 20μL Column temperature: 65°C Detection; Differential refractive index detector RI-10A (Shimadzu Corporation)

[0035] Since reduced starch syrup is produced by reducing starch syrup, the degree of saccharification in reduced starch syrup is similar to the degree of saccharification in the original starch syrup. That is, the higher the degree of saccharification of the raw starch syrup, the higher the degree of saccharification in the reduced starch syrup, and the lower the degree of saccharification of the raw starch syrup, the lower the degree of saccharification in the reduced starch syrup. The degree of saccharification of starch syrup is generally indicated by the dextrose equivalent value (DE). DE is the percentage of the reducing sugar in the sample relative to the total solid content when the reducing sugar is measured as glucose. The maximum value of DE is 100, meaning that all of the solid content is glucose, and the smaller the DE, the more oligosaccharides and polysaccharides are present.

[0036] In other words, examples of DE for raw starch syrup of high-saccharification reduced starch syrup include over 55, 60 or more, 65 or more, 70 or more, less than 100, or over 55 and less than 100; for raw starch syrup of medium-saccharification reduced starch syrup, the DE includes over 35, 37 or more, 48 or less, 50 or less, 55 or less, or over 35 and 55 or less; and for raw starch syrup of low-saccharification reduced starch syrup, the DE includes 10 or more, 12 or more, 14 or more, 30 or less, 32 or less, 35 or less, or 10 or more and 35 or less.

[0037] The DE of corn syrup can be measured by the following method. 《Method for measuring DE》 Accurately weigh 2.5 g of the sample and dissolve it in water to make 200 mL. Measure 10 mL of this solution, add 10 mL of 1 / 25 mol / L iodine solution (Note 1) and 15 mL of 1 / 25 mol / L sodium hydroxide solution (Note 2), and leave in the dark for 20 minutes. Next, add 5 mL of 2 mol / L hydrochloric acid (Note 3) and mix, then titrate with 1 / 25 mol / L sodium thiosulfate solution (Note 4). When the solution turns slightly yellow near the titration endpoint, add 2 drops of starch indicator (Note 5) and continue the titration. The titration endpoint is reached when the color of the solution disappears. Determine the blank value using water and calculate DE using the following formula 1. (Note 1) 1 / 25 mol / L iodine solution: Place 20.4 g of potassium iodide and 10.2 g of iodine in a 2 L volumetric flask, dissolve with a small amount of water, then add water to the mark. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Place 3.2 g of sodium hydroxide in a 2 L volumetric flask, dissolve it with a small amount of water, and then add water up to the mark. (Note 3) 2 mol / L hydrochloric acid: Gradually add 150 mL of hydrochloric acid to 750 mL of water while stirring. (Note 4) 1 / 25 mol / L sodium thiosulfate solution: Place 20 g of sodium thiosulfate in a 2 L volumetric flask, dissolve it with a small amount of water, and then add water to the mark. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and then dissolve 100 g of sodium chloride in this solution. TIFF2022151868000002.tif49165

[0038] In the present invention, sorbitol and / or reduced starch syrup may be used as is in the form of commercially available liquids or powders, or they may be manufactured according to methods known to those skilled in the art. Known methods for manufacturing these sugar alcohols include a reduction reaction in which hydrogen is added to a raw sugar (glucose in the case of sorbitol, or starch syrup in the case of reduced starch syrup).

[0039] The reduction reaction by hydrogenation can be carried out, for example, by charging a 40-75% by mass aqueous solution of raw sugar with a reduction catalyst into a high-pressure reactor, maintaining a hydrogen pressure of 4.9-19.6 MPa and a reaction mixture temperature of 70-180°C, and continuing the reaction while mixing and stirring until no further hydrogen absorption is observed. After that, the reduction catalyst is separated, decolorized and desalted by ion exchange resin treatment, and if necessary by activated carbon treatment, and then concentrated to the desired concentration to produce high-concentration sorbitol or reduced starch syrup.

[0040] Sorbitol / reduced starch syrup can be used as an ingredient in the manufacturing process of processed minced meat products, similar to seasonings such as sugar and salt. For example, processed minced meat products can be manufactured by bringing sorbitol / reduced starch syrup into contact with a food ingredient containing minced meat and then shaping the ingredient. Alternatively, the sorbitol / reduced starch syrup may be applied or sprayed onto the food ingredient containing minced meat after it has been shaped. In other words, the present invention also provides a method for manufacturing processed minced meat products, comprising the steps of bringing the composition into contact with minced meat and shaping a food ingredient containing minced meat.

[0041] Processed ground meat products can be manufactured by conventional methods, other than by incorporating this composition into the ground meat and bringing it into contact with the ground meat. In addition to ground meat and this composition, processed ground meat products may also contain, as auxiliary ingredients, vegetables, seasonings such as salt, sugar, mirin, and sake, spices such as pepper and mustard, eggs, and, if necessary, powdered soy protein, granular soy protein, thickening polysaccharides, starch, flour such as wheat flour, food additives such as sucrose fatty acid esters, edible oils, etc.

[0042] The amount of sorbitol / reduced starch syrup added can be appropriately set depending on the sugar composition of the reduced starch syrup, the type of processed minced meat product, the desired texture and taste, and the presence, type, and amount of other ingredients. For example, examples of the amount of reduced starch syrup added can be 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 15 parts by weight or less, 14 parts by weight or less, 13 parts by weight or less, 12 parts by weight or less, or 11 parts by weight or less per 100 parts by weight of minced meat before heating.

[0043] Minced meat processed foods are ultimately consumed after being cooked. Examples of such cooking methods include baking, steaming, frying, and boiling, and any of these methods can be used. Furthermore, minced meat processed foods can be distributed and sold in a refrigerated or frozen state before or after cooking.

[0044] The method for producing the ground meat processed food according to the present invention may include other steps as long as they do not impair the features of the present invention. Examples of such steps include a food ingredient cutting step, a food ingredient crushing step, a food ingredient mixing step, a seasoning step, a cooling step, a freezing step, a sterilization step, and a packaging step.

[0045] The present invention will be described below based on various embodiments. However, the technical scope of the present invention is not limited to the features shown in these embodiments. [Examples]

[0046] <Testing Method> (1) Sugar alcohol The reduced starch syrup used was a commercially available product as shown in Table 1. The sorbitol used was Sorbitol F (70% aqueous solution of D-sorbitol, manufactured by Bussan Food Science). [Table 1]

[0047] (2) Hamburger production Ground beef and pork were mixed with salt using a hand mixer on low speed for 3 minutes. Then, the remaining ingredients (shown in each example) were added and mixed on low speed for 1 minute and 30 seconds. During mixing, the ingredients adhering to the sides of the container were wiped off every 30 seconds and added to the center of the container. Next, 50g portions were filled into 6cm diameter ring molds and shaped into circles. These were then baked in an oven at 200°C for 13 minutes, and then allowed to cool at room temperature for 20 minutes.

[0048] (3) Sensory evaluation Sensory evaluation was conducted by an analytical panel of 3 to 7 people who tasted the sample hamburgers. The evaluation items were "softness," "moisture," "elasticity," "juiciness," and "texture." Samples without added sugar alcohols were assigned a score of 5, and each panel member scored between 1 and 10 according to the criteria shown below. For each sample, the average score from all panel members was calculated and rounded to two decimal places to obtain the evaluation score. In other words, for each evaluation item, a higher score indicates a more desirable product. "Softness" 1 point: Hard ⇔ Soft: 10 points (Higher score means softer. Lower score means harder.) "Moisture level": 1 point (Dry) ⇔ Moist: 10 points (Higher score indicates more moisture. Lower score indicates drier.) "Elasticity" 1 point: No elasticity ⇔ Elasticity: 10 points (Higher score indicates greater elasticity. Lower score indicates less elasticity.) "Juicy Meat" 1 point: Little juiciness ⇔ Juicy Meat: 10 points (The higher the score, the more juicy the meat feels. The lower the score, the less juicy the meat feels.) "Texture" 1 point: No texture ⇔ Texture present: 10 points (The higher the score, the more texture of the meat is felt. The lower the score, the less texture of the meat is felt.)

[0049] (4) Stress measurement test The hamburger sample was compressed using a wedge-shaped plunger of a creep meter RE2-33005B (Sanyo Electric) at a compression speed of 1 mm / second until it was compressed by 50% by volume, and the load (N) was measured to determine the maximum load (N). Under the same conditions, the sample was also compressed until fracture occurred, and the length of compression (mm) (fracture deformation) was measured. 5 to 8 samples were performed for each sample, and the average value was calculated for each measurement item. The maximum load (N) refers to the maximum load in the load waveform; a larger value indicates a harder sample, and a smaller value indicates a softer sample. The fracture deformation (mm) refers to the amount of deformation of the sample until fracture occurs; a larger value indicates greater elasticity of the sample, and a smaller value indicates less elasticity of the sample.

[0050] <Example 1> Examination of sugar alcohol types: Effect on improving texture Hamburgers of samples 1 to 6 were prepared using the formulations shown in Table 2 and the method described in Test Method (2). Sample 1 was a hamburger without sugar alcohols, while samples 2 to 6 were hamburgers with various sugar alcohols added. As sugar alcohols, sorbitol was used for sample 2, high-saccharification reduced starch syrup for sample 3, medium-saccharification reduced starch syrup for sample 4, low-saccharification reduced starch syrup (SE30) for sample 5, and low-saccharification reduced starch syrup (SE100) for sample 6. [Table 2]

[0051] (1) Sensory evaluation Sensory evaluations were conducted on hamburgers 1-6 using the method described in test method (3) with a panel of seven individuals (A-G). The scoring results for each panel are shown in Figure 1, and the evaluation score table and bar graph are shown in Figure 2.

[0052] As shown in Figures 1 and 2, the softness evaluation scores were higher for Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers with added sorbitol or reduced starch syrup were softer than those without added sugar alcohol. From these results, it is clear that the softness of ground meat processed foods can be improved by incorporating sorbitol and / or reduced starch syrup.

[0053] Next, the moistness rating was higher for Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers with added sorbitol or reduced starch syrup were moister compared to those without added sugar alcohol. From these results, it is clear that the moistness of ground meat processed foods can be improved by incorporating sorbitol and / or reduced starch syrup.

[0054] Next, the elasticity evaluation scores were higher for Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers with reduced starch syrup added had greater elasticity compared to those without added sugar alcohol. From these results, it became clear that the elasticity of ground meat processed foods can be improved by incorporating reduced starch syrup.

[0055] Next, the meat juice evaluation score was higher for Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers to which medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup was added were perceived as having more meat juice compared to those without added sugar alcohol. From these results, it is clear that the juiciness of ground meat processed foods can be improved by incorporating medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup into the food.

[0056] Finally, the evaluation score for graininess was higher for Sample 5 (low-saturated reduced starch syrup: SE30) and Sample 6 (low-saturated reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers with added low-saturated reduced starch syrup had a larger graininess compared to those without added sugar alcohol. From these results, it is clear that the graininess of ground meat processed foods can be improved by incorporating low-saturated reduced starch syrup into the food.

[0057] (2) Maximum load The maximum load (N) was measured for hamburgers 1 to 6 using the method described in test method (4). The results are shown in Figure 3.

[0058] As shown in Figure 3, the maximum load was smaller for Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol), and was particularly small for Samples 4, 5, and 6. In other words, hamburgers with added sorbitol or reduced starch syrup were softer than those without added sugar alcohol. From these results, it became clear that the softness of processed minced meat products can be improved by incorporating sorbitol and / or reduced starch syrup. In particular, it became clear that the softness of processed minced meat products can be significantly improved by incorporating medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup.

[0059] (3) Amount of fracture deformation For the hamburgers from samples 1 to 6, the amount of fracture deformation (mm) was measured using the method described in test method (4). The results (average value of 6 samples for each sample) are shown in Figure 4.

[0060] As shown in Figure 4, the amount of fracture deformation was greater for Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol), and was particularly significant for Samples 4, 5, and 6. In other words, the hamburger with reduced starch syrup added had greater elasticity compared to the one without sugar alcohol. From these results, it became clear that the elasticity of processed minced meat products can be improved by incorporating reduced starch syrup. In particular, it became clear that the elasticity of processed minced meat products can be significantly improved by incorporating medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup.

[0061] (4) Moisture content The weight of each hamburger sample (1-6) was measured and recorded as the weight before drying. Next, these were placed in a vacuum dryer (EYELA) and heated and dried overnight under reduced pressure (0.1 MPa) at 90°C. The weight was then measured and recorded as the weight after drying. Based on the weight measurements, the moisture content was calculated using Equation 2. For each sample, the average of three samples was calculated. The results are shown in Figure 5. Formula 2: Moisture content (% (w / w)) = (weight before drying - weight after drying) / weight before drying x 100

[0062] As shown in Figure 5, the moisture content was significantly higher in Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup (SE30)), and Sample 6 (low-saccharification reduced starch syrup (SE100)) than in Sample 1 (no sugar alcohol). In other words, hamburgers containing sorbitol or reduced starch syrup had a higher moisture content. From these results, it is clear that adding sorbitol or reduced starch syrup to processed ground meat products can improve the moisture content of the food, that is, improve its moistness and juiciness.

[0063] <Example 2> Examination of sugar alcohol types: effect on maintaining texture Hamburgers 1-6 were prepared using the formulations shown in Table 2 of Example 1, according to the method described in Test Method (2). These were refrigerated at 4°C for 3.5 hours and 24 hours. Subsequently, they were heated using dielectric heating (microwave heating) in a microwave oven at 600 watts for 1 minute and 30 seconds per hamburger. After cooling for 20 minutes, the following evaluations (1) and (2) were performed.

[0064] (1) Sensory evaluation After refrigerating samples 1-6 at 4°C for 24 hours, sensory evaluations were conducted by three panelists (A-C) using the method described in test method (3). The scoring results for each panel are shown in Figure 6, and the evaluation score table and bar graph are shown in Figure 7.

[0065] As shown in Figures 6 and 7, the softness evaluation scores were higher for Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, the hamburger with added sugar alcohol remained softer even after being refrigerated for 24 hours and then microwaved compared to the one without added sugar alcohol. From these results, it is clear that the softness of ground meat processed foods can be maintained by incorporating sugar alcohol into the food.

[0066] Next, the moistness rating was higher for Sample 2 (sorbitol), Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In particular, the scores were significantly higher for Samples 3, 4, 5, and 6 than for Sample 1. In other words, the hamburger with added sugar alcohol remained moister even after 24 hours of refrigeration and microwave heating compared to the one without added sugar alcohol. From these results, it became clear that the moistness of the processed minced meat product can be maintained by incorporating sugar alcohol.

[0067] Next, the elasticity evaluation scores were higher for Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In particular, Samples 4, 5, and 6 showed significantly higher scores than Sample 1. In other words, the hamburger with reduced starch syrup added retained more elasticity even after being refrigerated for 24 hours and then microwaved, compared to the one without added sugar alcohol. From these results, it became clear that the elasticity of ground meat processed foods can be maintained by incorporating reduced starch syrup into the food.

[0068] Next, the meat juice evaluation scores were higher for Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In particular, Samples 4, 5, and 6 showed significantly higher scores than Sample 1. In other words, hamburgers with reduced starch syrup added were perceived as having more meat juice even after being refrigerated for 24 hours and then microwaved, compared to those without added sugar alcohol. From these results, it became clear that incorporating reduced starch syrup into ground meat processed foods can maintain the juiciness of the food.

[0069] Finally, the evaluation score for graininess was higher for Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup: SE30), and Sample 6 (low-saccharification reduced starch syrup: SE100) than for Sample 1 (no sugar alcohol). In other words, hamburgers with medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup added retained a larger graininess even after 24 hours of refrigeration and microwave heating, compared to those without added sugar alcohol. From these results, it is clear that the graininess of the meat can be maintained by incorporating medium-saccharification reduced starch syrup or low-saccharification reduced starch syrup into processed minced meat products.

[0070] (2) Maximum load The maximum load (N) was measured for the sample before refrigeration (0h), the sample after refrigeration at 4°C for 3.5 hours followed by microwave heating (3.5h), and the sample after refrigeration at 4°C for 24 hours followed by microwave heating (24h), using the method described in test method (4). The results are shown in Figure 8.

[0071] As shown in Figure 8, in Sample 1 (without sugar alcohol), the maximum load increased significantly with time, at 0h, 3.5h, and 24h. In contrast, in Sample 3 (high-saccharification reduced starch syrup), Sample 4 (medium-saccharification reduced starch syrup), Sample 5 (low-saccharification reduced starch syrup (SE30)), and Sample 6 (low-saccharification reduced starch syrup (SE100)), the increase in the maximum load with time was small, remaining around 8N even at 24h. In other words, hamburgers with reduced starch syrup added showed less hardening during refrigeration and reheating compared to those without sugar alcohol, and remained soft even after 24 hours of refrigeration and microwave heating. From these results, it is clear that by incorporating reduced starch syrup into processed minced meat products, hardening during storage and reheating can be suppressed, and softness can be maintained.

[0072] <Example 3> Amount of sugar alcohol Hamburgers of samples 1 to 7 were prepared using the formulations shown in Table 3 and the method described in Test Method (2). Sample 1 was a hamburger without sugar alcohols, while samples 2 to 6 were hamburgers in which 0.5 to 15 parts by weight (0.35 to 10.5 parts by weight in solids) of low-saccharification reduced starch syrup (SE30) (70% solids (w / w) liquid) was added per 100 parts by weight of ground beef before heating. In Table 3, the amount of solids of the added low-saccharification reduced starch syrup is shown next to the sample name. [Table 3]

[0073] (1) Effects after freezing and reheating Hamburgers 1-7 were frozen by placing them in a -40°C freezer for 60 minutes. They were then microwaved at 600 watts for 1 minute per patty, and then allowed to cool for 20 minutes. Subsequently, a sensory evaluation was conducted by four panelists (A-D) using the method described in test method (3). The scoring results for each panel are shown in Figure 9, and the evaluation score table and bar graph are shown in Figure 10.

[0074] As shown in Figures 9 and 10, Samples 2 to 7 scored higher than Sample 1 (without sugar alcohol) in all evaluation items: "softness," "moisture," "elasticity," "juiciness," and "graininess." In other words, all hamburgers to which 0.35 to 10.5 parts by weight of low-saccharification reduced starch syrup (solid content) was added to 100 parts by weight of ground meat before heating were superior in "softness," "moisture," "elasticity," "juiciness," and "graininess" compared to those without added sugar alcohol. From these results, it became clear that low-saccharification reduced starch syrup can improve "softness," "moisture," "elasticity," "juiciness," and "graininess" in processed ground meat products, regardless of the amount added, and that this improvement effect is maintained even after freezing and reheating of processed ground meat products.

[0075] (2) Effects after freezing, reheating, refrigeration, and reheating Hamburgers 1-7 were frozen by placing them in a -40°C freezer for 60 minutes. They were then microwaved at 600 watts for 1 minute per patty, followed by 20 minutes of cooling. Subsequently, they were refrigerated at 4°C for 24 hours. These were then microwaved at 600 watts for 1 minute per patty, followed by 20 minutes of cooling. Next, a sensory evaluation was conducted by three panelists (A-C) using the method described in test method (3). The scoring results for each panel are shown in Figure 11, and the evaluation score table and bar graph are shown in Figure 12, respectively.

[0076] As shown in Figures 11 and 12, Samples 2 to 7 scored higher than Sample 1 (without sugar alcohol) in the evaluation items of "softness," "moisture," "juiciness," and "graininess." In other words, all hamburgers to which 0.35 to 10.5 parts by weight of low-saccharification reduced starch syrup (solid content) was added per 100 parts by weight of ground meat before heating were superior in "softness," "moisture," "juiciness," and "graininess" compared to those without added sugar alcohol, even after freezing, reheating, refrigeration, and reheating. From these results, it is clear that in processed ground meat products, low-saccharification reduced starch syrup can maintain "softness," "moisture," "juiciness," and "graininess" even after freezing, reheating, refrigeration, and reheating, regardless of the amount added.

[0077] On the other hand, "elasticity" was scored higher in samples 2 to 5 than in sample 1. In other words, hamburgers to which 0.35 to 4.2 parts by weight of low-saccharification reduced starch syrup (solid content) was added per 100 parts by weight of ground meat before heating had greater "elasticity" even after freezing, reheating, refrigeration, and reheating, compared to those to which no sugar alcohol was added. From these results, it became clear that, from the viewpoint of maintaining the elasticity of ground meat processed foods, the amount of low-saccharification reduced starch syrup added should preferably be less than 6.3 parts by weight, and more preferably 4.2 parts by weight or less, per 100 parts by weight of meat before heating.

Claims

1. A composition for improving and / or maintaining the texture of a shaped minced meat food product, comprising, as an active ingredient, any reduced starch syrup selected from the following (e), (iii), (c), and (ii): (E) Reduced starch syrup having a sugar composition of 50% by mass or more of five sugars or more; (iii) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35; (C) Reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of 5 or more sugars; (ii) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and not more than 55.

2. The composition according to claim 1, characterized in that it is used for one or more purposes selected from the following (c), (e), (d), (b) and (a); (c) Use to enhance and / or maintain juiciness; (e) enhancing and / or maintaining meaty texture; (d) Uses to improve and / or maintain elasticity; (b) Use to improve and / or maintain moisturizing; (a) To improve and / or maintain softness.

3. A composition for improving and / or maintaining the texture of a ground meat processed food, comprising the following reduced starch syrup (a) or (i) as an active ingredient: (A) Reduced starch syrup having a sugar composition of 30 to 50% by mass of monosaccharides, 20 to 55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more; (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 but less than 100.

4. The composition according to claim 3, characterized in that it is used for one or more purposes selected from the following (c), (d), (b) and (a); (c) Use to enhance and / or maintain juiciness; (d) Uses to improve and / or maintain elasticity; (b) Use to improve and / or maintain moisturizing; (a) To improve and / or maintain softness.

5. A composition for improving and / or maintaining the texture of processed minced meat foods, comprising sorbitol and / or reduced starch syrup as active ingredients.

6. The composition according to claim 5, characterized in that it is used for one or more purposes selected from the following (c), (b), and (a): (c) Use to enhance and / or maintain juiciness; (b) Use to improve and / or maintain moisturizing; (a) To improve and / or maintain softness.

7. A method for improving and / or maintaining the texture of a minced meat processed food, comprising the steps of contacting minced meat with a composition described in any one of claims 1 to 6 and shaping a food material containing minced meat.

8. A method for producing a shaped processed minced meat food, comprising the steps of contacting minced meat with the composition according to any one of claims 1 to 6, and shaping a food material containing minced meat.

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