Texture modifying composition for meat processed food and production method for meat processed food

Abstract

To provide a technology for modifying a texture of meat processed food.SOLUTION: A texture modifying composition for meat processed food uses a combination of high-saccharified reduced syrup and low-saccharified reduced syrup. The disclosure can modify texture characteristics (such as, softness, moisture feeling, and juiciness) which are important elements contributing to the palatability of meat processed food. The disclosure also can modify the texture of meat processed food by a simple operation of bringing a combination of the high-saccharified reduced syrup and the low-saccharified reduced syrup into contact with meat. Accordingly, a meat processed food modified in the texture can be produced without increasing substantially production cost.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a composition for improving the texture of processed meat foods, characterized by using a highly saccharified reduced starch syrup and a low saccharified reduced starch syrup in combination, and a method for producing processed meat foods using the same. [Background technology]

[0002] Meat processed foods made by seasoning and steaming chicken breast meat, such as so-called salad chicken, have become popular in recent years because they are easy to consume protein and are low in energy. However, foods made from low-fat chunks of meat have problems such as hardening and becoming dry when cooked. Therefore, technologies for improving the texture of meat processed foods have been researched and developed. For example, Patent Document 1 discloses a technology for imparting a soft and juicy texture to meat by adding a meat modifier containing roasted salt, starch, and protease. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2022-37925 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in view of the prior art, it cannot be said that there is a sufficient supply of technology for improving the texture of processed meat foods. The present invention has been made to solve the above problem, and has an object to provide a technology for improving the texture of processed meat foods. [Means for solving the problem]

[0005] As a result of intensive research, the present inventors have found that the texture of processed meat foods, such as softness, moistness, and freshness (juiciness), can be significantly improved by using a combination of a high-saccharification reduced starch syrup and a low-saccharification reduced starch syrup. Based on this knowledge, the present inventors have completed the following inventions.

[0006] (1) The composition for improving the texture of processed meat foods according to the present invention (sometimes simply referred to as "the composition" in the present invention) is characterized by using the following reduced starch syrup (A) or (B) in combination with the following reduced starch syrup (C) or (D); (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 (highly saccharified reduced starch syrup); (A) Reduced starch syrup (highly saccharified reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100; (C) Reduced starch syrup in which the sugar composition is 50% by mass or more of five sugars or more (low sugar content reduced starch syrup); (e) Reduced starch syrup (low sugar content reduced starch syrup) obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

[0007] (2) The composition may be used for one or more applications selected from the following (a) to (c): (a) Improving and / or maintaining softness; (b) Use for improving and / or maintaining moisturization; (c) Use to improve freshness.

[0008] (3) In the present invention, "reduced starch syrup of (a) or (b)" (highly sugared reduced starch syrup) may also be "(e) reduced starch syrup having a sugar composition of 37 to 50% by mass of monosaccharides, 26 to 55% by mass of disaccharides, 1 to 21% by mass of trisaccharides, and 0 to 18% by mass of tetrasaccharides or more." Furthermore, "reduced starch syrup of (c) or (d)" (low-sugar reduced starch syrup) may also be "reduced starch syrup of (f) having a sugar composition of 1 to 10% by mass of monosaccharides, 6 to 21% by mass of disaccharides, 7 to 23% by mass of trisaccharides, and 55 to 86% by mass of tetrasaccharides or more."

[0009] (4) The method for producing a processed meat food according to the present invention comprises the step of contacting the composition with meat. Effect of the Invention

[0010] According to the present invention, it is possible to improve the texture (for example, softness, moistness, freshness, etc.), which is an important factor constituting the deliciousness of processed meat foods.

[0011] Furthermore, according to the present invention, the texture of processed meat foods can be improved by the simple operation of contacting meat with a combination of a high sugar content reduced starch syrup and a low sugar content reduced starch syrup, thereby making it possible to produce processed meat foods with improved texture without significantly increasing production costs. [Brief description of the drawings]

[0012] [Figure 1] This table shows the scores given by each panel in a sensory test to evaluate "softness," "moistness," and "freshness" for saladchin (samples 1 to 4) produced using granulated sugar or high-saccharification reduced starch syrup and / or low-saccharification reduced starch syrup. [Diagram 2] This is a bar graph showing the scores from a sensory test evaluating "softness," "moistness," and "freshness" for saladchin (samples 1 to 4) produced using granulated sugar or high-saccharification reduced starch syrup and / or low-saccharification reduced starch syrup. [Diagram 3] This is a table showing the scores given by each panel in a sensory test to evaluate the "tenderness" and "moistness" of stewed meat (samples 1 to 6) produced using high-saccharification reduced starch syrup and / or low-saccharification reduced starch syrup. [Figure 4] 1 is a bar graph showing the scores of a sensory test evaluating "tenderness" and "moistness" for stewed meat (samples 1 to 6) produced using high sugar content reduced starch syrup and / or low sugar content reduced starch syrup. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below.

[0014] Meat refers to meat (including internal organs, etc.) of animals (livestock, poultry, wild animals, seafood, etc.) that is edible. Examples of livestock include pigs, cows, sheep, goats, horses, camels, rabbits, etc. Examples of poultry include chickens, pigeons, ducks, geese, quails, turkeys, etc. Examples of wild animals include deer, boars, bears, rabbits, wild birds, etc. Examples of seafood include fish such as tuna, bonito, cod, salmon, etc., shellfish such as scallops, cephalopods such as squid and octopus, and crustaceans such as shrimp and crabs.

[0015] The meat may be cut into any size or shape. Examples of meat include unformed meat such as chunks of meat (chunks of meat), sliced ​​meat (thick slices, thin slices), chopped meat, and cut meat, as well as formed meat (meat formed into a certain shape from ingredients containing small pieces of meat such as offal and organ meat as the main ingredient).

[0016] Processed meat foods are foods that have been processed in some way using ingredients that contain meat as the main ingredient. Here, "containing meat as the main ingredient" refers to cases where the meat content of 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, for example.

[0017] Examples of processed meat foods include those that are cooked before eating. Examples of cooking methods include smoking, baking, steaming, deep-frying, boiling, and stir-frying. These cooking methods may be performed during the manufacturing process, or may be performed by the consumer who purchased the food at home before eating. More specific examples of processed meat foods include salad chicken, ham, bacon, boiled meat, roast beef, roast pork, roast chicken, steak, roast pork, yakitori, grilled fish, dried fish, stews, curries, braised pork, grilled fish, and other stews, grilled meat, fried foods such as cutlets, fried chicken, and fried chicken, sweet and sour pork, eight treasures, and chinjaorousu. Processed meat foods may be distributed and sold at room temperature, refrigerated, or frozen before or after heating.

[0018] "Improving the texture of processed meat foods" refers to improving the texture of processed meat foods. Examples of texture include (a) softness, (b) moistness, and (c) freshness, which are important components of the deliciousness of the food. "Freshness" refers to the sensation of meat juice felt in the mouth, and can also be called juicy or succulent.

[0019] That is, in the present invention, whether or not the texture of a processed meat food has been improved can be confirmed by comparing the above levels of (a) to (c) for food X using the present composition with food Y not using the present composition. If the comparison results show that food X is (a) softer, (b) more moist (greater, stronger), and (c) more moist (greater, more, stronger moistness) than food Y, it can be determined that the texture of the processed meat food has been improved by the present composition.

[0020] For this reason, the composition can also be used for (a) improving the softness (softness improving composition), (b) improving the moistness (moistness improving composition), and (c) improving the freshness (freshness improving composition) of processed meat foods.

[0021] 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 monosaccharide sugar alcohols and polysaccharides (disaccharides, trisaccharides, tetrasaccharides or more). Depending on the degree of saccharification, reduced starch syrup may be divided into high saccharification reduced starch syrup, medium saccharification reduced starch syrup, and low saccharification reduced starch syrup. The present invention is characterized in that, of these, high saccharification reduced starch syrup and low saccharification reduced starch syrup are used in combination.

[0022] Specific examples of the sugar composition of highly saccharified reduced starch syrup include (a) a sugar composition containing 30 to 50 mass% monosaccharides, 20 to 55 mass% disaccharides, and 40 mass% or less of trisaccharides or more, or (e) a sugar composition containing 37 to 50 mass% monosaccharides, 26 to 55 mass% disaccharides, 1 to 21 mass% trisaccharides, and 0 to 18 mass% tetrasaccharides or more.

[0023] Specific 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, and 55 to 86% by mass of tetrasaccharides or more.

[0024] The sugar composition refers to the mass ratio of each sugar to the total mass of sugars, expressed as a percentage. In other words, it is the mass percentage of each sugar when the total mass of sugars is 100. The sugar composition can be confirmed using high performance liquid chromatography (HPLC). That is, reduced starch syrup is subjected to HPLC as a sample to obtain a chromatogram. In the 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 peaks detected. The HPLC conditions can be set appropriately according to a standard method, but the following conditions can be exemplified. 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)

[0025] Since reduced starch syrup is produced by reducing starch syrup, the degree of saccharification of reduced starch syrup corresponds to the degree of saccharification of the starch syrup. In other words, the higher the degree of saccharification of the raw starch syrup, the higher the degree of saccharification of the reduced starch syrup, and the lower the degree of saccharification of the raw starch syrup, the lower the degree of saccharification of the reduced starch syrup. Dextrose equivalent (DE) is generally used as an indicator of the degree of saccharification of starch syrup. DE is the ratio (percentage) of reducing sugar to the total solid content when the reducing sugar in a sample is measured as glucose. The maximum DE value is 100, which means that all of the solid content is glucose, and the smaller the DE, the more oligosaccharides and polysaccharides there are.

[0026] In other words, the DE of the raw starch syrup for high saccharification reduced starch syrup can be exemplified as greater than 55, 60 or more, 65 or more, 70 or more and less than 100, or greater than 55 and less than 100, while the DE of the raw starch syrup for low saccharification reduced starch syrup can be exemplified as greater than 10, 12 or more, 14 or more, 30 or less, 32 or less, 35 or less, or 10 or more and 35 or less.

[0027] The DE of starch syrup can be measured by the following method. <<DE measurement method>> Accurately weigh out 2.5 g of sample and dissolve in water to make 200 mL. Measure out 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), mix, and then titrate with 1 / 25 mol / L sodium thiosulfate solution (note 4). When the solution turns slightly yellow near the end of the titration, add 2 drops of starch indicator (note 5) and continue the titration. The end point is when the color of the solution disappears. Measure the blank value using water and calculate the 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 measuring flask, dissolve in a small amount of water, and then add water up to the marked line. (Note 2) 1 / 25 mol / L sodium hydroxide solution: Place 3.2 g of sodium hydroxide in a 2 L measuring flask, dissolve it in a small amount of water, and then add water up to the marked line. (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 measuring flask, dissolve it in a small amount of water, and then add water up to the marked line. (Note 5) Starch indicator: Dissolve 5 g of soluble starch in 500 mL of water, and dissolve 100 g of sodium chloride in this. TIFF2025027900000002.tif49165

[0028] In the present invention, the reduced starch syrup may be a commercially available liquid or powdered product, or may be produced according to a method known to those skilled in the art. A known method for producing reduced starch syrup is a reduction reaction in which hydrogen is added to raw sugar (starch syrup).

[0029] The reduction reaction by hydrogenation may be carried out, for example, by charging a 40-75% by mass aqueous solution of raw sugar together with a reduction catalyst into a high-pressure reactor, setting the hydrogen pressure in the reactor to 4.9-19.6 MPa, the reaction liquid temperature to 70-180° C., and mixing and stirring until no more hydrogen is absorbed. Thereafter, the reduction catalyst is separated, and the mixture is decolorized and desalted by ion exchange resin treatment, and if necessary, activated carbon treatment, etc., and then concentrated to a predetermined concentration to produce a highly concentrated reduced starch syrup.

[0030] The reduced starch syrup can be used by contacting it with meat during the production process of processed meat foods. That is, the present invention also provides a method for producing processed meat foods, which includes a step of contacting the composition with meat. Any means that can be used in food processing can be used to bring the reduced starch syrup into contact with meat. Examples of such means include a method of immersing meat (foodstuffs including meat) in reduced starch syrup or a reduced starch syrup solution, a method of adding reduced starch syrup or a reduced starch syrup solution to meat (foodstuffs including meat) and mixing it, a method of sprinkling reduced starch syrup or a reduced starch syrup solution on meat by coating or spraying, and a method of permeating reduced starch syrup or a reduced starch syrup solution into meat (foodstuffs including meat) by tumbling (injection, placing under reduced pressure or pressure, applying physical impact, etc.).

[0031] The processed meat food can be produced by a known method other than contacting meat with the composition. In addition to meat and the composition, the processed meat food may contain secondary ingredients such as vegetables and fruits, 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, wheat flour, and other cereal flours, food additives such as sucrose fatty acid esters, and edible oils.

[0032] The blending ratio of high saccharification reduced starch syrup and low saccharification reduced starch syrup can be appropriately set depending on the sugar composition of each reduced starch syrup, the type of processed meat food, the desired texture, taste, and the presence, type, and amount of other ingredients. For example, the blending ratio may be 0.01 parts by weight or more, 0.02 parts by weight or more, 0.03 parts by weight or more, 0.04 parts by weight or more, 0.05 parts by weight or more, 0.06 parts by weight or more, 0.07 parts by weight or more, 0.08 parts by weight or more, 0.09 parts by weight or more, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 0.4 parts by weight or more, 0.5 parts by weight or more, 0.6 parts by weight or more, 0.7 parts by weight or more, 0.8 parts by weight or more, 0.9 parts by weight or more, 1.0 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, 11 parts by weight or less, 10 parts by weight or less, 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less, or 4 parts by weight or less, for each part by weight of highly saccharified reduced starch syrup.

[0033] The amount of reduced starch syrup (the total of high saccharification reduced starch syrup and low saccharification reduced starch syrup) can be appropriately set depending on the sugar composition of each reduced starch syrup, the type of processed meat food, the desired texture, taste, the presence / absence, type and amount of other ingredients, etc. For example, the amount of reduced starch syrup 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 meat before heating.

[0034] The method for producing processed meat foods according to the present invention may include other steps as long as the steps do not impair the characteristics of the present invention, such as a step of cutting ingredients, a step of crushing ingredients, a step of mixing ingredients, a step of seasoning, a step of heating, a step of cooling, a step of freezing, a step of sterilization, a step of packaging, etc.

[0035] The present invention will be described below based on examples. It should be noted that the technical scope of the present invention is not limited to the characteristics shown in these examples. EXAMPLES

[0036] <Test Method> (1) Reduced starch syrup The reduced starch syrup used was the commercially available product shown in Table 1. [Table 1]

[0037] (2) Sensory testing The cooked meat samples were cut into 1 cm thick pieces and subjected to a sensory evaluation by an analytical panel of 5 or 12 people. The evaluation items were "softness," "moistness," and "freshness." Each panelist scored the samples on a scale of 1 to 10 points according to the following criteria, with a score of 5 for a sample that contained granulated sugar instead of reduced starch syrup. The results of the scoring were calculated by calculating the average score of all the panels for each sample, and rounding off to the third decimal place to obtain the score. In other words, the higher the score for each evaluation item, the more preferable it is. "Softness" 1 point: Hard ⇔ Soft: 10 points (The lower the score, the harder it is. The higher the score, the softer it is.) "Moisturizing" 1 point: Dry ⇔ Moist: 10 points (The lower the score, the drier it is. The higher the score, the more moist it is.) "Freshness" 1 point: Less freshness ⇔ More freshness: 10 points (The lower the score, the less freshness. The higher the score, the fresher it is.)

[0038] <Example 1> Verification of steamed chicken (1) Manufacture of salad chicken Samples 1 to 4 were prepared as the soaking solutions, with the compositions shown in Table 2. Sample 1 is a control that contains granulated sugar, Sample 2 contains high-saccharification reduced starch syrup, Sample 3 contains low-saccharification reduced starch syrup, and Sample 4 contains both high-saccharification reduced starch syrup and low-saccharification reduced starch syrup. [Table 2]

[0039] Seasoned and steamed chicken (salad chicken) was produced according to the following procedure. The salad chicken produced using the marinades of Samples 1 to 4 was named Samples 1 to 4, respectively. 1. Remove the skin from the chicken breast and cut it into chunks of about 100g each. 2. The cut chicken breast meat was added with marinade in an amount of 30% by weight of the meat, and then placed in a vacuum tumbler and tumbled for 50 minutes at about 8 revolutions per minute and a vacuum pressure of 533 mmHg (71 kpa) to allow the marinade to penetrate the meat. The meat was then placed in a colander and left for about 5 minutes to drain the liquid. 3. The drained meat was steamed at 100°C with 100% steam for 10 minutes, then left to cool at room temperature for 20 minutes. 4. The product was packed into a sealed bag, removing as much air as possible, and steamed for a further 30 minutes at 96°C with 100% steam, then left to cool at room temperature for 20 minutes. 5. The cooled meat was quickly frozen by placing it at -40°C for 60 minutes and then stored at -20°C.

[0040] (2) Sensory evaluation of salad chicken The salad chicken samples 1 to 4 produced in this Example 1 (1) were transferred to a refrigerator at 4°C and left overnight to slowly thaw. A sensory test was conducted by 12 panelists (A to L) using the method described in Test Method (2). The results of the evaluation by each panelist are shown in Figure 1, and a bar graph of the evaluation scores is shown in Figure 2.

[0041] As shown in Figures 1 and 2, the evaluation points for tenderness were higher for Sample 2 (highly saccharified reduced starch syrup), Sample 3 (lowly saccharified reduced starch syrup), and Sample 4 (highly saccharified reduced starch syrup and low saccharified reduced starch syrup) than for Sample 1 (granulated sugar). In other words, the tenderness of the food was improved by contacting meat with highly saccharified reduced starch syrup and / or low saccharified reduced starch syrup. Furthermore, the tenderness was significantly higher for Sample 4, at 7.92 points compared to 5.63 points for Sample 2 and 5.96 points for Sample 3. In other words, the tenderness of salad chicken using both highly saccharified reduced starch syrup and low saccharified reduced starch syrup was significantly higher than that of salad chicken using only one of them. From these results, it was revealed that highly saccharified reduced starch syrup and low saccharified reduced starch syrup act synergistically in improving the tenderness of meat. In other words, it was revealed that a synergistic effect in improving meat tenderness can be obtained by using high sugar content reduced starch syrup and low sugar content reduced starch syrup in combination.

[0042] Next, the moistness evaluation score was higher for Sample 2, Sample 3 and Sample 4 than for Sample 1. That is, by contacting meat with high saccharification reduced starch syrup and / or low saccharification reduced starch syrup, the moistness of the food was improved. Furthermore, the moistness was significantly higher for Sample 4, at 7.75 points compared to 5.50 points for Sample 2 and 5.83 points for Sample 3. That is, the moistness of the salad chicken using both high saccharification reduced starch syrup and low saccharification reduced starch syrup was significantly higher than that of the salad chicken using only one of them. From this result, it was revealed that high saccharification reduced starch syrup and low saccharification reduced starch syrup act synergistically in improving the moistness of meat. That is, it was revealed that a synergistic effect can be obtained in improving the moistness of meat by using high saccharification reduced starch syrup and low saccharification reduced starch syrup in combination.

[0043] Finally, the evaluation score of freshness was higher for Sample 2, Sample 3 and Sample 4 than for Sample 1. That is, by contacting meat with high saccharification reduced starch syrup and / or low saccharification reduced starch syrup, the freshness of the food was improved. Furthermore, the freshness was significantly higher for Sample 4, at 7.67 points compared to 5.67 points for Sample 2 and 5.83 points for Sample 3. That is, the freshness of salad chicken using both high saccharification reduced starch syrup and low saccharification reduced starch syrup was significantly higher than that of salad chicken using only one of them. From this result, it was revealed that high saccharification reduced starch syrup and low saccharification reduced starch syrup act synergistically in improving the freshness of meat. That is, it was revealed that a synergistic effect can be obtained in improving the freshness of meat by using high saccharification reduced starch syrup and low saccharification reduced starch syrup in combination.

[0044] <Example 2> Verification of stewed meat and examination of the blending ratio (1) Manufacture of stewed meat Samples 1 to 6 were prepared as the pickling liquid, with the compositions shown in Table 3. Sample 1 was a control that did not contain reduced starch syrup, Sample 2 contained high-saccharification reduced starch syrup, Sample 3 contained low-saccharification reduced starch syrup, and Samples 4 to 6 used both high-saccharification reduced starch syrup and low-saccharification reduced starch syrup, varying the ratio of low-saccharification reduced starch syrup to 1 part by weight of high-saccharification reduced starch syrup from 0.25 to 4 parts by weight. In addition, a stewing liquid was prepared by adding 0.5 parts by weight of chicken stock powder to 100 parts by weight of water. [Table 3]

[0045] Stewed chicken meat (stewed meat) was produced according to the following procedure. The stewed meat produced using the marinades of Samples 1 to 6 was named Samples 1 to 6, respectively. 1. Cut the chicken thighs into chunks of about 30g each. 2. The chicken thighs were cut and the marinade was added in an amount equal to the weight of the meat, and the meat was left to stand in a refrigerator at 4°C for 1 hour to allow the marinade to penetrate the meat. After that, the meat was placed in a colander and left for about 1 minute to drain the liquid. 3. Bring stewing liquid three times the weight of the meat (enough to cover the meat) to a boil and add the drained meat. 4. Cover and simmer over medium heat for 20 minutes, then remove the meat from the stewing liquid and leave it at room temperature for 20 minutes to cool.

[0046] (2) Sensory evaluation of stewed meat The stewed meat samples 1 to 6 produced in this Example 2(1) were subjected to a sensory test by five panelists (A to E) according to the method described in the test method (2). The evaluation items were "softness" and "moistness". The results of the evaluation by each panelist are shown in FIG. 3, and a bar graph of the evaluation scores is shown in FIG. 4.

[0047] As shown in FIG. 3 and FIG. 4, the evaluation score of the tenderness was higher for Sample 2 (highly saccharified reduced starch syrup), Sample 3 (lowly saccharified reduced starch syrup), and Samples 4 to 6 (highly saccharified reduced starch syrup and low saccharified reduced starch syrup) than for Sample 1 (no reduced starch syrup). That is, by contacting meat with highly saccharified reduced starch syrup and / or low saccharified reduced starch syrup, the tenderness of the food was improved. Furthermore, the tenderness was significantly higher for Samples 4 to 6, at 6.6 points, 6.2 points, and 6.4 points, respectively, compared to 5.5 points for Sample 2 and 5.2 points for Sample 3. That is, the tenderness of the stewed meat using both highly saccharified reduced starch syrup and low saccharified reduced starch syrup was significantly higher than that of the stewed meat using only one of them. From this result, it was revealed that a synergistic effect can be obtained in improving the tenderness of meat by using both highly saccharified reduced starch syrup and low saccharified reduced starch syrup in combination. Furthermore, the synergistic effect was confirmed for all of Samples 4 to 6. These results demonstrated that the combined use of high sugar content reduced starch syrup and low sugar content reduced starch syrup, regardless of their mixing ratio, worked synergistically in improving the tenderness of meat.

[0048] Next, the evaluation score of moistness was higher for Sample 2, Sample 3, and Samples 4 to 6 than for Sample 1. That is, by contacting meat with high saccharification reduced starch syrup and / or low saccharification reduced starch syrup, the moistness of the food was improved. Furthermore, the moistness was significantly higher for Samples 4 to 6, at 7.0 points, 6.6 points, and 7.0 points, respectively, compared to 5.4 points for Sample 2 and 5.6 points for Sample 3. That is, the moistness of the stewed meat using both high saccharification reduced starch syrup and low saccharification reduced starch syrup was significantly higher than that of the stewed meat using only one of them. From this result, it was revealed that a synergistic effect can be obtained between high saccharification reduced starch syrup and low saccharification reduced starch syrup in improving the moistness of meat. Furthermore, the synergistic effect was confirmed for all of Samples 4 to 6. These results demonstrated that the combined use of high saccharification reduced starch syrup and low saccharification reduced starch syrup, regardless of their blend ratio, worked synergistically in improving the moistness of meat.

Claims

1. A composition for improving the texture of processed meat products, characterized by using in combination the reduced starch syrup described in (a) or (b) below and the reduced starch syrup described in (c) or (d) below; (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. (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, (c) Reduced starch syrup in which the sugar composition consists of five or more saccharides, (e) Reduced starch syrup obtained by reducing starch syrup containing 10 to 35 dextrose equivalents.

2. The composition according to claim 1, characterized in that it is used in one or more applications selected from (c), (b), and (a) below; (c) Uses to improve freshness, (b) Uses to improve moisturizing effect, (a) Uses to improve softness.

3. The composition according to claim 1, wherein the "reduced starch syrup of (a) or (b)" is the reduced starch syrup of (e) below, and the "reduced starch syrup of (c) or (d)" is the reduced starch syrup of (f) below; (e) Reduced starch syrup having a sugar composition of 37-50% by mass of monosaccharides, 26-55% by mass of disaccharides, 1-21% by mass of trisaccharides, and 0-18% by mass of tetrasaccharides or more. (c) Reduced starch syrup having a sugar composition of 1-10% by mass of monosaccharides, 6-21% by mass of disaccharides, 7-23% by mass of trisaccharides, and 55-86% by mass of tetrasaccharides or more.

4. A method for producing a processed meat product, comprising the step of bringing a composition according to any one of claims 1 to 3 into contact with meat.

5. A method for improving the texture of a processed meat product, comprising the step of bringing together the reduced starch syrup of (a) or (b) below and the reduced starch syrup of (c) or (d) below and bringing them into contact with meat; (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. (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, (c) Reduced starch syrup in which the sugar composition consists of five or more saccharides, (e) Reduced starch syrup obtained by reducing starch syrup containing 10 to 35 dextrose equivalents.

6. A method for improving the freshness, moistness and / or tenderness of processed meat products, comprising the step of bringing together reduced starch syrup of (a) or (b) below and reduced starch syrup of (c) or (d) below and bringing them into contact with meat; (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. (i) Reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, (c) Reduced starch syrup in which the sugar composition consists of five or more saccharides, (e) Reduced starch syrup obtained by reducing starch syrup containing 10 to 35 dextrose equivalents.

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