Meat quality enhancement composition containing dried okara powder

Abstract

To provide a meat quality enhancement composition enabling the production of a processed meat product that retains a soft and juicy texture and offers enhanced yield, even after heat cooking or other processing of meat products such as livestock meat or fish meat.SOLUTION: The foregoing problem is solved by a meat quality enhancement composition for enhancing the meat quality of meat products through tumbling and / or injection processing, the meat quality enhancement composition containing dried okara powder as an active ingredient for meat quality enhancement.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a meat improving agent composition. [Background technology]

[0002] Meats, including livestock meats such as beef, pork, and chicken, and seafood such as fish and shellfish, are required to have a soft, juicy texture that retains meat juices and moisture when cooked and eaten, and a texture with a resilient meaty texture. However, when meats are cooked by deep frying, oven heating, frying pan heating, microwave heating, etc., moisture and fat are lost from the inside of the meat due to scattering or leakage, etc., so the texture of the cooked meat tends to become hard, inelastic, and dry. In addition, the proteins that make up the meat are denatured by heating, shrinking and coagulating, so the hard, inelastic, and dry texture tends to become even more pronounced. As a general method for improving the texture of deep-fried meat foods, a method of applying proteolytic enzymes (Patent Document 1) or polymerized phosphates (Patent Document 2) to meat is known and widely used. In the former, meat is softened by partial decomposition of meat protein by proteolytic enzymes, and in the latter, meat is softened by the sequestering action of calcium in meat protein and water retention is enhanced by increasing the pH, resulting in a soft and juicy texture of meat used as deep-fried ingredients. Patent Document 3 discloses a meat quality improver containing a leavening agent and dietary fiber and / or gluconate, and describes that deep-fried foods such as pork cutlets and fried chicken with a soft and juicy texture can be obtained and the yield is improved. Patent Document 4 discloses a composition for deep-fried foods containing 0.5% by weight or more of plant sterol, and describes that the juiciness of the deep-fried foods is improved. Both are excellent technologies for improving the texture of meat, but there is no description of dried soybean pulp powder. On the other hand, attempts have been made to apply soybean pulp powder to fried products. Patent Document 5 discloses a method for improving the quality of batter liquid for frying, which is characterized by adding an oil-in-water emulsified oil composition containing soybean pulp powder, sugars, edible oils and fats, and an emulsifier to a batter composition, and describes providing a method for improving the quality of batter liquid for frying that enables improvement in the texture of fried products. Patent Document 6 discloses a batter mix for preparing batter for use in making tempura, which contains 1 to 6 mass % soybean pulp powder and 1 to 5 mass % edible oils and fats based on the mass of the batter mix, the ratio of the content of the soybean pulp powder to the edible oils and fats (soybean pulp powder / edible oils and fats) being 0.4 to 2.5, and the viscosity V 12rpm The thixotropic coefficient T (where T = V 30rpm / V 6rpm ) is 0.5 to 1, and it is described that tempura can be stably produced, which can be easily added and has a good appearance with a moderate amount of chili flakes due to the addition of the batter mix, and which maintains a good crispy texture that melts in the mouth for a long time. Both of these are excellent technologies for improving the batter of deep-fried foods, but there is no description of improving the quality of meat. Although both of these methods are effective for achieving a juicy taste in fried foods, market demand is high and further improvements are needed. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 05-252911 [Patent Document 2] WO96 / 27300 [Patent Document 3] JP 2001-148 A [Patent Document 4] JP 2003-235484 A [Patent Document 5] Patent Publication No. 7-274881 [Patent Document 6] Patent Publication No. 2016-158596 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a meat quality improving agent composition which can give a processed meat food having a soft and juicy texture and improved yield even when meat such as livestock meat or fish meat is subjected to processing such as cooking with heat, and a seasoning composition for improving meat quality using the same. [Means for solving the problem]

[0005] [1] A meat quality improver composition for improving the quality of meat by tumbling and / or injection treatment, comprising dried soybean pulp powder as an active ingredient for improving meat quality (meat quality improver). [2] The meat quality improving agent composition according to [1], wherein the median diameter of the dry powder of okara is 200 μm or less. [3] The meat quality improving agent composition according to [1] or [2], further comprising a starch hydrolysate. [4] Use of the meat quality improving agent composition according to any one of [1] to [3], wherein the amount of the soybean pulp dry powder is 0.1 parts by mass or more per 100 parts by mass of meat, in improving the quality of meat. [5] A method for improving meat quality, comprising the following step 1 and the following step 2-1 and / or step 2-2, in which the amount of dried soy pulp powder per 100 parts by mass of meat is 0.1 parts by mass or more. Step 1: preparing a meat quality improving agent composition containing dried soybean pulp powder, and providing a liquid seasoning composition for improving meat quality containing the meat quality improving agent composition. Step 2-1: A step of tumbling a meat block using the liquid seasoning composition for improving meat quality obtained in step 1. Step 2-2: A step of injecting the liquid seasoning composition for improving meat quality obtained in step 1 into a meat lump. [6] The method for improving meat quality described in [5], wherein the median diameter of the dried okara powder is 200 μm or less. [7] The method for improving meat quality according to [5] or [6], wherein the meat quality improving agent composition further contains a starch hydrolysate. [8] A method for producing a processed meat food, comprising a step of processing a block of meat improved by the meat quality improving method according to any one of [5] to [7]. Effect of the Invention

[0006] By treating meats such as livestock or game meat, and fish and shellfish meat with the meat quality improving agent composition of the present invention, it is possible to obtain processed meat foods that have a soft and juicy texture and improved yield, without the need for special ingredients such as proteolytic enzymes or polymerized phosphates, and that do not become dry or hard even when processed by cooking or other methods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] (1) Meat quality improving agent composition In the present invention, the meat quality improving agent composition is a composition for improving the quality of meat, which contains dried soybean pulp powder as an active ingredient for improving meat quality (meat quality improving agent). (1-a) Meat The meat to which the meat quality improving agent composition of the present invention is applied is not particularly limited, and any meat that is generally eaten can be suitably applied. Such meat includes mammals such as cows, pigs, horses, sheep, goats, rabbits, boars, and deer; birds such as chickens, quails, ducks, geese, ducks, turkeys, and ostriches; fish such as tuna, salmon, cod, sea bream, swordfish, sardines, mackerel, horse mackerel, pacific saury, eels, carp, and crucian carp; marine animals such as whales, dolphins, seals, and walruses; reptiles such as crocodiles, turtles, and snakes; amphibians such as frogs and salamanders; mollusks such as octopus and squid; shellfish such as scallops, clams, and clams; crustaceans such as spiny lobsters and prawns. These meats may be used alone or in a mixture of two or more kinds, but are preferably mammals and birds, more preferably birds, and even more preferably chickens. There are no particular limitations on the part of the meat, and examples of the part include beef sirloin, fillet, loin, belly, rib loin, rump, etc., pork loin, fillet, belly, thigh, etc., and chicken breast, thigh, wing, tenderloin, etc. There are no particular limitations on the shape of the meat, and examples of the part include meat chunks in the form of blocks, fillets, dices, sticks, slices, etc.

[0008] (1-b) Tumbling and injection processing The meat quality improving agent composition of the present invention is a composition used for improving the quality of meat by tumbling treatment and / or injection treatment. More specifically, the injection treatment means a treatment in which a seasoning composition for improving meat quality, such as a seasoning liquid containing the meat quality improving agent composition of the present invention, is mechanically injected into meat. The tumbling treatment means a treatment in which a seasoning composition for improving meat quality, such as a seasoning liquid containing the meat quality improving agent composition of the present invention, is mechanically permeated into meat. The meat quality improving agent composition of the present invention is used in a method for improving the meat quality of meat by the above-mentioned tumbling treatment or injection treatment, or a treatment using both the tumbling treatment and the injection treatment. Methods for processing meat include, for example, marinating (a process in which a meat quality improving seasoning composition such as a seasoning liquid containing a meat quality improving agent composition is added to meat and left to marinate) and coating (a process in which a meat quality improving agent composition (a solid composition such as a powder) is coated on the surface of seasoned meat to adhere it), but these methods do not incorporate the meat quality improving agent composition into the meat chunks and do not provide an improving effect on meat quality. From the perspective of the meat quality improving agent composition of the present invention being incorporated into the meat and effectively exerting a water retention effect to improve meat quality, injection and / or tumbling are required. The tumbling treatment time of meat with the meat quality improving agent composition is not particularly limited, but is preferably 10 seconds to 24 hours, more preferably 1 minute to 2 hours, and even more preferably 2 minutes to 1 hour. The longer the treatment time, the more meat quality improving effect can be obtained, but from the viewpoint of production efficiency, it is desirable to keep it to 1 hour or less. The injection may be performed by any means as long as the liquid seasoning composition for improving meat quality can be localized in the meat block and quantitatively injected. For example, it can be performed using an injector such as a syringe or an injector that is commonly used in the meat processing field to inject liquids such as pickle liquid and seasoning liquid into meat. The shape of the injector needle, such as the thickness, can be appropriately selected depending on the properties of the gel-like material and the meat-containing raw material.

[0009] (1-c) Meat quality improving agent composition and dried okara powder The meat quality improving agent composition of the present invention contains dried okara powder as an active ingredient for improving meat quality (meat quality improving agent). The dried okara powder contained in the meat quality improving agent composition of the present invention is based on the labeling and quality standard for food-grade dried okara set forth by the Japan Dried Okara Association. It is preferable to use "raw okara" that has been separated from soy milk, dried and crushed as necessary. The meat quality improving agent composition of the present invention may be composed of a dry powder of soybean pulp, and may also be appropriately blended with commonly used ingredients such as excipients and starch hydrolysates described below. The meat quality improving agent composition may be in any form that is easy to handle, such as a powder, fine granules, granules, etc. The meat quality improving agent composition of the present invention may be used as is, or may be mixed with other ingredients depending on the purpose or mode of use.

[0010] The amount of the meat quality improving agent composition used can be appropriately set in consideration of the type, meat quality, size, shape, meat quality improvement method to be adopted, etc. of the meat used. From the viewpoint of effectively improving meat quality, the amount of the meat quality improving agent composition used is preferably 0.1 parts by mass or more, more preferably 0.5 parts by mass or more, and even more preferably 1.0 parts by mass or more, per 100 parts by mass of meat, as the soybean pulp dry powder contained in the meat quality improving agent composition. By using the soybean pulp dry powder in this range, the meat quality of the meat can be improved satisfactorily. By increasing the amount of the soybean pulp dry powder used, the meat quality of the meat becomes better, but from the viewpoint of workability, it is preferable that the amount is 5.0 parts by mass or less.

[0011] It was observed that the smaller the median diameter of the okara dry powder, the softer and juicier the meat quality and the higher the yield. This is because, by mixing the okara dry powder with the aqueous liquid raw material to form a suspension, the okara dry powder absorbs the aqueous liquid raw material and swells, and the size of the okara dry powder swollen at this time depends on the median diameter of the okara dry powder, so it is presumed that the smaller the median diameter of the okara dry powder, the easier it is for the okara dry powder swollen to enter edible meat. The median diameter is preferably 200 μm or less, more preferably 100 μm or less, even more preferably 70 μm or less, and even more preferably 50 μm or less. In addition, from the viewpoint of producing the okara dry powder, it is preferably 20 μm or more. In the present invention, the particle size distribution and particle size are based on volume measured by a wet method, and the term "median size" refers to the particle size at 50% of the cumulative size (50% particle size) calculated from the smallest particle in a particle size cumulative distribution curve. The volumetric particle size can be measured by a known laser diffraction / scattering method, and specifically, for example, a particle size distribution measuring device (MT3000, manufactured by Microtrack Bell Co., Ltd.) can be used as such a device.

[0012] (1-d) Method for producing dried okara powder The dried okara powder in the present invention is a powder obtained by drying and pulverizing "raw okara", which is the residue obtained by extracting water-soluble proteins such as soy milk and soy whey from soybeans or defatted soybeans. In the present invention, okara powder obtained by drying and pulverizing the residue obtained by extracting soy milk from soybeans is preferred. Commercially available dried okara or okara powder may also be further pulverized to adjust the particle size before use. The method for pulverizing the dried okara is not particularly limited, and examples thereof include impact pulverization, airflow pulverization, dry fine grinding machine, grinding pulverization, shear pulverization, cutting pulverization, compression pulverization, and freeze pulverization. In the case of airflow milling, the median diameter can be adjusted by controlling the rotation speed of the high-speed rotor inside the mill (milling chamber) or the amount of raw material supplied per unit time. The method for drying the raw soybean pulp is not particularly limited. For example, natural drying, heat drying, hot air drying, warm air drying, cold air drying, vacuum drying, reduced pressure drying, freeze drying, infrared drying, etc. are possible. Preferably, the raw soybean pulp is dried by heat drying so that the moisture content is 12% by mass or less, more preferably 10% by mass or less, and even more preferably 9% by mass or less.

[0013] (1-e) Starch decomposition products The meat quality improving agent composition of the present invention may contain a starch hydrolysate in addition to the dried soybean pulp powder. The use of a starch hydrolysate can further improve the meat quality. More preferably, 0.1 parts by mass or more of the starch hydrolysate is used per 100 parts by mass of meat. Even more preferably, 0.5 parts by mass or more of the starch hydrolysate is used per 100 parts by mass of meat. From the viewpoint of the effect on taste, the amount of the starch hydrolysate is preferably 5.0 parts by mass or less. Starch hydrolysates are a general term for starch hydrolysates produced when starch is hydrolyzed with an acid, enzyme, or the like, and are classified into dextrin (DE value: 10 or less), maltodextrin (DE value: about 10 to 20), starch syrup (DE value: 20 or more), and the like (including cyclic or resistant starch hydrolysates). In addition, sugar alcohols (dextrin alcohol, maltodextrin alcohol, reduced starch syrup) obtained by reducing starch hydrolysates are also included in the starch hydrolysates of the present invention. Cyclodextrins are known as cyclic starch hydrolysates, and more specifically, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin are listed. As resistant starch hydrolysates, resistant dextrin, reduced resistant dextrin, isomaltodextrin, and the like are known. In general, sugar alcohols and cyclic or resistant starch hydrolysates have a lower taste (especially sweetness) than dextrin, maltodextrin, and starch syrup, and can reduce the taste of starch hydrolysates in meat when improving meat quality, so they can be selected appropriately depending on the taste of the desired processed meat food. In the present invention, the DE value of the starch hydrolysate is not particularly limited, but is preferably a starch hydrolysate having a DE value of 30 or less, more preferably a starch hydrolysate having a DE value of 20 or less, and even more preferably a starch hydrolysate having a DE value of 10 or less. Here, the DE value is an index showing the relative reducing power when the reducing power of glucose is set to 100, and in the case of starch hydrolysis, it is a guideline showing the extent to which the decomposition has progressed. The DE value in the present invention is a value measured by the Wilster-Schudel method. For the sake of convenience, the DE value of the reduced product of starch hydrolysate such as sugar alcohol is taken to be the DE value of the raw starch hydrolysate (non-reduced starch hydrolysate) to be subjected to the reduction treatment. The origin of the starch that is the raw material of the starch hydrolysate is not particularly limited, and may be, for example, derived from tapioca, potato, corn, wheat, rice, sweet potato, or soybean. In addition, the starch may be in any form such as a normal solid or powder, but a powdered starch hydrolysate is preferred in order to be mixed uniformly with the dried powder of soybean pulp. The starch hydrolyzate may be added separately without being mixed with the dry soybean pulp powder.

[0014] (2) Seasoning composition for improving meat quality The meat quality improving agent composition of the present invention may be added to a seasoning composition for improving meat quality, and the seasoning composition for improving meat quality can be used to subject meat to a tumbling treatment and / or injection treatment. The seasoning composition for improving meat quality of the present invention is a liquid, preferably suspension-like composition, which contains at least a meat quality improving agent composition and is used for tumbling treatment and / or injection treatment. In the seasoning composition for improving meat quality, the soybean pulp derived from the soybean pulp dried powder in the meat quality improving agent composition of the present invention is in a suspension state. Within the scope of not impairing the effects of the present invention, the seasoning composition for improving meat quality may contain the following ingredients in addition to the meat quality improving agent composition of the present invention: inorganic salts such as salt; sugars such as sucrose, maltose, sorbitol, trehalose, stevia, brown sugar, brown sugar, glucose, spices such as white pepper, black pepper, garlic, nutmeg, rosemary, sage, oregano, allspice, and powders thereof; nuts and seeds such as flaxseed, peanuts, almonds, ginkgo nuts, wolfberries, sesame seeds, walnuts, and powders thereof; dried powders of vegetables such as kale, spinach, cabbage, Chinese cabbage, and the like; and other ingredients such as sodium glutamate and sodium inosinate. Umami seasonings; powdered egg ingredients such as powdered egg yolks, egg whites, and whole eggs, as well as other ingredients derived from eggs; powdered milk ingredients such as milk powder, skim milk powder, and soy milk powder; proteins such as soy protein, wheat protein, and pea protein; vitamins such as ascorbic acid, thiamine, pantothenic acid, niacin, and folic acid; organic acids such as acetic acid, lactic acid, and citric acid; water-soluble dietary fiber such as polydextrose and barley beta-glucan; tocopherol, propyl gallate, chlorogenic acid, sodium sulfite, butyl hyaluronate, and sorbitol. Examples of suitable additives include antioxidants such as hydroxyanisole and catechin; coloring agents such as β-carotene, caramel, and red koji pigment; extracts such as consomme, bouillon, bonito stock, and yeast extract; fermented seasonings such as yogurt, cheese, and soy sauce, and dried powders thereof; enzymes such as amylase, protease, cellulase, lipase, and transglutaminase; thickening polysaccharides such as agar, gelatin, inulin, carrageenan, gellan gum, xanthan gum, locust bean gum, tamarind seed gum, sodium alginate, pectin, curdlan, and cellulose derivatives; excipients such as lactose and mannitol; anti-caking agents such as ammonium ferric citrate, anhydrous sodium phosphate, calcium phosphate, anhydrous magnesium sulfate, magnesium chloride, calcium chloride, magnesium carbonate, calcium carbonate, fine silicon dioxide, and magnesium oxide; flavorings; alcoholic beverages; oligosaccharides; stabilizers; and preservatives, and one or more of these may be appropriately selected and used. In addition, other ingredients such as nuts and seeds may be optionally subjected to treatments such as dry heat treatment, wet heat treatment, enzyme treatment, etc. Preferably, the additive includes one or more selected from the group consisting of inorganic salts, sugars, spices, umami seasonings, vitamins, organic acids, antioxidants, colorants, and fermented seasonings. The total mass of components other than the aqueous liquid component contained in the meat quality improving seasoning composition in addition to the meat quality improving agent composition may be any amount that does not impair the effects of the meat quality improving agent composition, and is, for example, 50 mass% or less, preferably 30 mass% or less, and more preferably 20 mass% or less.

[0015] The meat quality improving seasoning composition is a liquid composition, preferably a suspension composition, and preferably contains at least one type of aqueous liquid component. Examples of the aqueous liquid component include drinking water such as mineral water and soft drinks; milk such as cow's milk, goat's milk, and horse's milk, and fermented milk beverages obtained by fermenting these; egg liquid such as whole egg liquid, egg yolk liquid, and egg white liquid derived from poultry such as chicken, quail, and ostrich; fruit juice such as orange juice, grapefruit juice, and pineapple juice, and the concentrated and reconstituted fruit juices thereof.

[0016] (3) Meat quality improvement method The method for improving meat quality of the present invention comprises the step of treating meat with a seasoning composition for improving meat quality, which comprises a meat quality improving agent composition containing the dried powder of soybean pulp of the present invention. "Processing meat with a meat quality improving seasoning composition" refers to a process employing one or more methods selected from the group consisting of injection (a process of mechanically injecting a meat quality improving seasoning composition such as a seasoning liquid containing a meat quality improving agent composition into meat), tumbling (a process of mechanically permeating meat with a meat quality improving seasoning composition such as a seasoning liquid containing a meat quality improving agent composition). In marinating (a process of adding a meat quality improving seasoning composition such as a seasoning liquid containing a meat quality improving agent composition to meat and leaving it to marinate), and coating (a process of coating the meat quality improving agent composition on the surface of seasoned meat to adhere it), the meat quality improving agent composition is not incorporated into the meat block, and no improvement effect in meat quality can be obtained. By carrying out injection and / or tumbling treatment, the meat quality improving agent composition of the present invention is incorporated into the meat, effectively exerting a water retention effect and improving the meat quality.

[0017] The tumbling treatment time of meat with the meat quality improving seasoning composition is not particularly limited, but is preferably 10 seconds to 24 hours, more preferably 1 minute to 2 hours, and even more preferably 2 minutes to 1 hour. The longer the treatment time, the more meat quality improving effect can be obtained, but from the viewpoint of production efficiency, it is desirable to keep it to 1 hour or less. The injection may be performed by any means as long as the liquid meat quality improving seasoning composition can be localized in the meat block and quantitatively injected. For example, it can be performed using an injector such as a syringe or an injector that is commonly used in the meat processing field to inject liquids such as pickle liquid and seasoning liquid into meat. The shape of the injector needle, such as the thickness, can be appropriately selected depending on the properties of the gel-like material and the meat-containing raw material.

[0018] (4) Manufacturing methods for processed meat foods In the present invention, the processed meat food refers to a food product obtained by processing meat, preferably a food product processed by cooking with heat or the like. The method for producing a processed meat food of the present invention comprises the steps of treating meat with the above-mentioned seasoning composition for improving meat quality and processing the meat that has been improved with the seasoning composition for improving meat quality. Processed meat foods obtainable by the method for producing processed meat foods of the present invention are not particularly limited, and examples include fried and non-fried meats such as fried chicken, Tatsuta-age, fried chicken, pork cutlet, beef cutlet, fried tuna, fried salmon, fried shrimp, fried scallops, and fritters; grilled meats such as steak, roast beef, roast pork, yakitori, and grilled fish; stewed meats such as curry, stew, and pot-au-feu; salted and / or smoked meats such as boneless ham, bacon, sausage, and smoked salmon, paste meats such as kamaboko and chikuwa, and dried meats such as beef jerky and filleted horse mackerel. Among these, from the viewpoint of obtaining the effects of the present invention satisfactorily, fried meat, grilled meat and stewed meat are preferred, and fried meat and grilled meat are more preferred. In the method for producing a processed meat food of the present invention, the method for treating meat with the seasoning composition for improving meat quality is as described in the "Meat quality improving method". The method for producing processed meat foods of the present invention further includes a step of processing the meat treated with the seasoning composition for improving meat quality. Examples of the processing method include cooking with heat. The cooking method is not particularly limited, and examples thereof include frying (frying in oil), frying pan heating, oven heating, direct flame heating, smoked heating, steam heating, steam convection heating, superheated steam heating, stewing heating, and microwave heating. The heating temperature is not particularly limited, and can be appropriately adjusted depending on the processed meat food to be produced. For example, the temperature is 160 to 220°C for frying heating, 170 to 240°C for frying pan heating, 70 to 300°C for oven heating, 30 to 100°C for smoked heating, 50 to 100°C for steam heating, 120 to 300°C for steam convection heating, 100 to 350°C for superheated steam heating, and 50 to 100°C for stewing heating.

[0019] (5)Meat processed foods The processed meat food obtained by the above-mentioned method may be frozen and then stored in a freezer, and may be reheated after thawing or without thawing. For example, in the case of fried chicken, a coating material is applied to chicken thigh meat to which the seasoning composition for improving meat has been applied, and the chicken is fried in a heated oil bath, and after cooling, the chicken is quickly frozen at -40°C to obtain frozen fried chicken, which is stored in the freezer of a household refrigerator-freezer for 10 days, and then re-fried in a heated oil bath or heated in a microwave oven without thawing to obtain fried chicken.

[0020] In the present invention, the meat can be treated with the meat quality improving seasoning composition and then processed into frozen or refrigerated processed meat without heating. For example, in the case of fried chicken, chicken thigh meat treated with the meat quality improving seasoning composition is coated with a coating material, placed in a container, and then quickly frozen at -40°C to produce frozen, unfried fried chicken. After storing in the freezer of a household or commercial refrigerator-freezer, the chicken can be fried in a heated oil bath in a thawed or unthawed state to obtain fried chicken. EXAMPLES

[0021] <Production Example 1: Production of marinade liquid> 1.3 parts by mass of salt, 1.0 parts by mass of grated ginger, 0.5 parts by mass of sodium glutamate, 0.3 parts by mass of black pepper powder and 12.9 parts by mass of drinking water were added to a mixer and mixed until homogenous to produce 16.0 parts by mass of marinade.

[0022] <Production Example 2: Production of fried chicken (fried meat) using marinade> (1) A 330g chunk of chicken thigh meat was cut into 10 pieces of chicken thigh meat, each weighing approximately 33g. (2) 100 parts by mass of the chicken thigh pieces were mixed with the entire amount (16.0 parts by mass) of the marinade liquid obtained in Production Example 1, and tumbled for 30 minutes to obtain seasoned chicken thigh pieces. After tumbling, almost no marinade liquid remained in the tumbler. (3) The seasoned chicken thigh pieces were placed in a batter (prepared by adding 50 g of batter mix powder (from Paris soy sauce, manufactured by Nippon Co., Ltd.) and 50 g of water and stirring), and the batter was applied to the chicken thigh pieces to obtain fried chicken. (4) The obtained uncooked fried chicken was placed in an oil bath preheated to 175°C and fried for 4 minutes, then arranged in a metal draining tray so as not to overlap, and the oil was drained to obtain fried chicken.

[0023] <Production Example 3: Production of Okara Dry Powder with Different Median Sizes> Raw okara was heated in a heating dryer set at 95°C and dried to a moisture content of 9% by mass, then pulverized in an airflow pulverizer to obtain okara dry powders with median diameters of 42, 60, and 87 μm. In addition to these, a commercially available okara dry powder (domestic okara coarsely ground powder (coarse powder) NICHIGA Co., Ltd., median diameter 200 μm) was also prepared, and all okara dry powders were adjusted to a moisture content of 9% by mass in a thermohygrostat.

[0024] <Evaluation Example 1: Sensory evaluation of meat quality of fried chicken (fried meat)> The fried chicken obtained in Production Example 2 was subjected to a sensory evaluation by 10 experienced panelists regarding the quality of the chicken meat used for frying according to the criteria in the evaluation table below, and the average score was recorded as the evaluation score.

[0025] [Evaluation sheet] TIFF2025029355000001.tif36139

[0026] TIFF2025029355000002.tif36139

[0027] <Evaluation Example 2: Yield evaluation of fried chicken> The yield was calculated as the ratio of the weight of the fried chicken immediately after frying to the weight of the ingredients before frying (seasoned chicken thigh meat + batter + dried soybean pulp powder) and expressed as a percentage.

[0028] <Test Example 1: Examination of the blending amount of dried okara powder> A marinade (seasoning composition for improving meat quality in the present invention) was prepared according to Production Example 1, except that the part by mass of dried soybean pulp powder (meat quality improving agent composition of the present invention) with a median diameter of 60 μm shown in Table 1 was further added. Fried chicken was produced according to Production Example 2, except that this marinade was used, the meat quality was evaluated according to Evaluation Example 1, and the yield of fried chicken was calculated according to Evaluation Example 2. Note that the entire amount of the marinade to which the dried soybean pulp powder was added was used in producing the fried chicken (in the case where 1 part by mass of dried soybean pulp powder was added, 17 parts by mass of the marinade (16 parts by mass of marinade raw material + 1 part by mass of dried soybean pulp powder) was added to 100 parts by mass of chicken thigh pieces). As a result, in Examples 1 to 6, when the soybean pulp dry powder was added, the chicken meat, which was the fried ingredient, became softer and juicier with an increase in the amount added, and the yield increased. This was thought to be because the soybean pulp dry powder suppressed the scattering and leakage of meat juice, moisture, fat, etc. in the fried ingredient during frying, and meat juice, moisture, fat, etc. were retained in the fried ingredient. Note that, since it was confirmed that the effect leveled off when 3.0 g or more of the soybean pulp dry powder was added, the upper limit was not confirmed (Examples 5 to 6).

[0029] [Table 1]

[0030] <Test Example 2: Consideration of processing method> A marinade was prepared according to Production Example 1, except that the part by mass of dried soybean pulp powder having a median diameter of 60 μm shown in Table 2 was further added. Fried chicken was produced according to Production Example 2 except for using this marinade liquid (Example 3), 100 parts by mass of chicken thigh meat pieces were injected with the marinade liquid obtained according to Production Example 1 except for adding the dried soybean pulp powder having a median diameter of 60 μm, and then fried chicken was produced according to Production Example 2 (Example 7), 100 parts by mass of chicken thigh meat pieces were combined with the marinade liquid obtained according to Production Example 1 except for adding the dried soybean pulp powder having a median diameter of 60 μm, and then the immersion treatment was changed to leaving the pieces for 30 minutes without tumbling, and fried chicken was produced according to Production Example 2 (Comparative Example 1), 100 parts by mass of chicken thigh meat pieces were combined with the marinade liquid obtained according to Production Example 1, and then the dried soybean pulp powder having a median diameter of 60 μm was evenly sprinkled on the pieces, and fried chicken was produced according to Production Example 2 without tumbling (Comparative Example 2), and the meat quality was evaluated according to Evaluation Example 1 for each, and the results of calculating the yield of fried chicken according to Evaluation Example 2 are shown in Table 2. The amount of the dried okara powder added was added externally to 100 parts by mass of meat. In addition, the entire amount of the marinade liquid to which the dried okara powder was added was used when producing the fried chicken (in the case of adding 1 part by mass of dried okara powder, 17 parts by mass of the marinade liquid (16 parts by mass of marinade liquid raw material + 1 part by mass of dried okara powder) was added to 100 parts by mass of chicken thigh pieces). Example 7, in which dry soybean pulp powder was added and the injection treatment was performed, showed improvements in both tenderness, juiciness, and yield, and was confirmed to have the same meat quality improvement effect as Example 3, in which the same amount of dry soybean pulp powder was added and the tumbling treatment was performed. On the other hand, no improvement effect was confirmed in meat quality or yield in the permeation treatment of Comparative Example 1 or the coating treatment of Comparative Example 2. From these results, it was found that the preferred processing method is to add dried soy pulp powder to the marinade and then subject it to tumbling or injection processing.

[0031] [Table 2]

[0032] <Test Example 3: Confirmation of the effect of immersion treatment> The marinade liquid obtained according to Production Example 1 was combined with 100 parts by mass of chicken thigh meat pieces, and then fried chicken was produced according to Production Example 2 (Reference Example 1). The marinade liquid obtained according to Production Example 1 was combined with 100 parts by mass of chicken thigh meat pieces, and then the tumbling process was changed to a soaking process of leaving the pieces to stand for 30 minutes. The chicken was produced according to Production Example 2 except that the marinade liquid prepared according to Production Example 1 was used except that the mass part of raw soybean pulp shown in Table 3 was further added. The chicken was produced according to Production Example 2 except that the marinade liquid prepared according to Production Example 1 was used except that the mass part of raw soybean pulp shown in Table 3 was further added. The chicken was produced according to Production Example 2 except that the tumbling process was changed to a soaking process of leaving the pieces to stand for 30 minutes. The meat quality was evaluated according to Evaluation Example 1 for each of the chicken, and the results of calculating the yield of the fried chicken according to Evaluation Example 2 are shown in Table 3. The amount of raw soybean pulp added was added externally to 100 parts by mass of meat. In Reference Examples 1 and 2, which compared tumbling and soaking treatments without adding soybean pulp, tumbling slightly improved the softness and juiciness compared to soaking, but the difference was not significant, and neither treatment method improved yield. Even in the cases of Reference Examples 3 and 4 where raw okara was added, the tendency was the same as when no okara was added, and no difference was observed between the tumbling process and the soaking process. There was no effect on softness or juiciness, and no increase in yield was confirmed.

[0033] [Table 3]

[0034] <Test Example 4: Confirmation of the effect of glazing treatment> The marinade liquid obtained according to Production Example 1 was combined with 100 parts by mass of chicken thigh meat pieces, and after tumbling, the raw soybean pulp of the mass part shown in Table 4 was evenly sprinkled on the pieces (Reference Example 5). The marinade liquid obtained according to Production Example 1 was combined with 100 parts by mass of chicken thigh meat pieces, and after immersion treatment for 30 minutes without tumbling, the raw soybean pulp was evenly sprinkled on the pieces (Reference Example 6). The raw soybean pulp was changed to a dried soybean pulp powder with a median diameter of 60 μm. The chicken was produced in the same manner as in Reference Example 5 (Reference Example 7). The raw soybean pulp was changed to a dried soybean pulp powder with a median diameter of 60 μm. The chicken was produced in the same manner as in Reference Example 6 (Reference Example 8). The meat quality was evaluated according to Evaluation Example 1 for each of the chicken, and the yield of the fried chicken was calculated according to Evaluation Example 2. The results are shown in Table 4. The amount of dried soy pulp powder or raw soy pulp added was added externally per 100 parts by mass of meat. Reference Examples 5 and 7, in which raw okara or dried okara powder was sprinkled on the meat after the tumbling treatment, both had a slightly better effect on tenderness and juiciness than Reference Example 1, and the yield also increased slightly, but the effect was not as great as in Example 3. Reference Examples 6 and 8, in which raw okara or dried okara powder was sprinkled on the meat after the soaking treatment, both had no effect on tenderness or juiciness, and no increase in yield was confirmed. From these results, it was confirmed that the sprinkling of dried okara powder or raw okara does not have an effect on improving meat quality.

[0035] [Table 4]

[0036] <Test Example 5: Examination of the addition of starch hydrolysates> A marinade was prepared according to Production Example 1, except that the parts by mass of okara dry powder with a median diameter of 60 μm and starch hydrolysate (dextrin, Sanwa Denpun Co., Ltd., DE6-8) or starch hydrolysate (dextrin, Sanwa Denpun Co., Ltd., DE22-26) shown in Table 5 were further added. Fried chicken was produced according to Production Example 2, except that this marinade was used, the meat quality was evaluated according to Evaluation Example 1, and the yield of fried chicken was calculated according to Evaluation Example 2. Note that the entire amount of the marinade to which the okara dry powder and starch hydrolysate were added was used in producing the fried chicken (in the case of adding 1 part by mass of okara dry powder and 1 part by mass of starch hydrolysate, 18 parts by mass of the marinade (16 parts by mass of marinade raw material + 1 part by mass of okara dry powder + 1 part by mass of starch hydrolysate) was added to 100 parts by mass of chicken thigh pieces). Compared with Example 3, in Example 8, in which 0.1 parts by mass of dextrin with DE6-8 was added to the marinade, all of the softness, juiciness, and yield were improved, and in Example 9, in which 1.0 parts by mass of dextrin with DE6-8 was added, all of the softness, juiciness, and yield were further improved. When the amount of dextrin with DE6-8 added was 1.0 part by mass or more, the effect tended to level off, so the upper limit was not confirmed (Examples 9-10). In Example 11, in which 1.0 part by mass of dextrin with DE22-26 was added, the softness, juiciness, and yield were improved to the same extent as in Example 9. In Comparative Example 3, in which 1.0 part by mass of dextrin with DE6-8 was added without adding dried soybean pulp powder, no improvement effect was observed in any of the softness, juiciness, and yield of the meat. These results confirmed that adding 0.1 parts by mass or more of dextrin in addition to the dried okara powder can have a synergistic effect on improving meat quality.

[0037] [Table 5]

[0038] <Test Example 6: Effect of median diameter of dried okara powder on yield> A marinade was prepared according to Production Example 1, except that the okara dry powder having the median diameter shown in Table 6 obtained in Production Example 3 was further added. Fried chicken was produced according to Production Example 2, except that this marinade was used, the meat quality was evaluated according to Evaluation Example 1, and the yield of fried chicken was calculated according to Evaluation Example 2. Note that the entire amount of the marinade to which the okara dry powder was added was used when producing the fried chicken (in the case where 1 part by mass of okara dry powder was added, 17 parts by mass of the marinade (16 parts by mass of marinade raw material + 1 part by mass of okara dry powder) was added per 100 parts by mass of chicken thigh pieces). The smaller the median diameter of the dried okara powder, the higher the evaluation of meat tenderness and juiciness, and the smaller the median diameter also tended to be the higher the yield (Examples 3, 12 to 14). When the median diameter of the dried soybean pulp powder was 200 μm, the increase in yield was slight, but the meat quality was improved compared to when no dried soybean pulp powder was added, and the texture of the coating was also improved (Example 13).

[0039] [Table 6]

[0040] <Production Example 4: Production of chicken steak (grilled meat) using marinade> (1) Chicken breast was trimmed into an approximate rectangular prism measuring 15 cm in length, 3 cm in width, and 2 cm in thickness. (2) 100 parts by mass of chicken breast meat and the entire amount of the marinade liquid produced according to Production Example 1 were placed in a tumbler and tumbling treatment was carried out for 30 minutes. (3) The tumbled chicken breast was placed on a hot plate preheated to 180°C and grilled until the inside of the chicken breast was cooked through, yielding chicken steaks.

[0041] <Evaluation Example 3: Yield evaluation of chicken steak> The yield was calculated as the ratio of the weight of the chicken steak immediately after baking to the weight of the ingredients before baking (seasoned chicken breast meat + dried soybean pulp powder), and expressed as a percentage.

[0042] <Test Example 7: Effect of dried soybean pulp powder on the quality of chicken steak (grilled meat)> A marinade was prepared according to Production Example 1, except that the part by mass of dry soybean pulp powder with a median diameter of 60 μm shown in Table 7 was further added. Chicken steaks were produced according to Production Example 4, except that this marinade was used, and the meat quality was evaluated according to Evaluation Example 1, and the yield was calculated according to Evaluation Example 3. Note that the entire amount of the marinade to which the dry soybean pulp powder was added was used in producing the chicken steaks (in the case where 1 part by mass of dry soybean pulp powder was added, 17 parts by mass of the marinade (16 parts by mass of marinade raw material + 1 part by mass of dry soybean pulp powder) was added per 100 parts by mass of chicken breast meat pieces). The chicken steak obtained according to Production Example 4 (Comparative Example 2) was scored 3 points for meat tenderness and juiciness. In Examples 15 to 20, when dried soybean pulp powder was added, the tenderness and juiciness of the chicken steaks improved and the yield increased with an increase in the amount of added soybean pulp dry powder. These results confirmed that the addition of 0.1 parts by mass or more of dried okara powder per 100 parts by mass of meat improves the tenderness, juiciness, and yield of chicken steak.

[0043] [Table 7]

Claims

1. A meat quality improving agent composition for improving the quality of meat by tumbling and / or injection treatment, said meat quality improving agent composition containing dried soybean pulp powder as an active ingredient for improving meat quality.

2. 2. The meat quality improving agent composition according to claim 1, wherein the median diameter of the dry powder of soybean pulp is 200 μm or less.

3. The meat quality improving agent composition according to claim 1, further comprising a starch hydrolysate.

4. 4. Use of the meat quality improving agent composition according to any one of claims 1 to 3 in improving the meat quality of meat by tumbling treatment and / or injection treatment, wherein the amount of the soybean pulp dry powder is 0.1 parts by mass or more per 100 parts by mass of meat.

5. A method for improving meat quality, comprising the following step 1 and the following step 2-1 and / or step 2-2, in which the amount of the dried soy pulp powder per 100 parts by mass of the meat is 0.1 parts by mass or more. Step 1: A step of preparing a meat quality improving agent composition containing a dried powder of soybean pulp and providing a liquid seasoning composition for improving meat quality containing the meat quality improving agent composition. Step 2-1: A step of tumbling a meat block using the liquid seasoning composition for improving meat quality obtained in step 1 Step 2-2: A step of injecting the liquid seasoning composition for improving meat quality obtained in step 1 into a meat lump.

6. 6. The method for improving meat quality according to claim 5, wherein the median diameter of the dry powder of soybean pulp is 200 μm or less.

7. 6. The method for improving meat quality according to claim 5, wherein the meat quality improving agent composition further contains a starch hydrolysate.

8. A method for producing a processed meat food, comprising a step of processing a block of meat improved by the meat quality improving method according to any one of claims 5 to 7.

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