Liquid composition for meat

Abstract

To provide a liquid composition for meat capable of improving texture of meat processed food when applied to meat, a method of producing meat processed food using the liquid composition for meat, and a method of improving texture of meat processed food.SOLUTION: A liquid composition for meat comprises fat and oil, processed starch of fat and oil, and glycerin citric acid fatty acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid composition for meat, a method for producing processed meat foods using the same, and a method for improving the texture of processed meat foods. [Background technology]

[0002] Conventionally, processed meat foods are prepared by adding seasonings such as sauces and other liquids to meat to make it more palatable, followed by a heating process such as frying in a frying pan. However, there are problems with the moisture content of the meat decreasing when the meat is soaked in a seasoning, and with or without a seasoning, the juiciness of the processed meat food is lost and the texture becomes hard due to the loss of moisture and shrinkage of the meat when heated. For this reason, various methods for improving the texture of meat have been proposed, such as imparting a softer or juicier texture to processed meat foods.

[0003] Known examples of such methods include a meat processing liquid containing (A) oil- or fat-processed starch and (B) liquid oil, in which the content of component (A) in the meat processing liquid is 2% by mass or more and 25% by mass or less, and the content of component (B) in the meat processing liquid is 5% by mass or more and 60% by mass or less, based on the total mass of the meat processing liquid (Patent Document 1), and a method using an emulsifier, such as a technology relating to the beef tenderizing effect of succinic acid monoglyceride (Non-Patent Document 1).

[0004] However, these methods have not been effective enough in improving texture, and have not always been satisfactory. Therefore, there has been a demand for a method that can simply and easily improve the texture of processed meat foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2018 / 123257 Brochure [Non-patent literature]

[0006] [Non-Patent Document 1] Mori, Kawai, Okisaka, Sasaki, Yokoyama, Nishimura, and Yasukawa, "Beef Tenderization Effect of Succinic Acid Monoglyceride," Journal of the Japanese Society for Food Science and Technology, Vol. 45, No. 8, pp. 478-483, 1998. Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a liquid composition for meat that can be used on meat to improve the texture of processed meat foods, a method for producing processed meat foods using the liquid composition for meat, and a method for improving the texture of processed meat foods. [Means for solving the problem]

[0008] As a result of intensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by using a fat or oil, an oil-processed starch, and a glycerin citrate fatty acid ester in combination, and have completed the present invention based on this finding.

[0009] That is, the present invention comprises the following (1) to (4). (1) A liquid composition for meat, comprising fats and oils, fat-processed starch, and glycerin citric acid fatty acid ester. (2) The liquid composition for meat according to (1), further comprising a glycerin succinic acid fatty acid ester. (3) A method for producing processed meat foods, comprising a step of contacting meat with the liquid composition for meat according to (1) or (2). (4) A method for improving the texture of processed meat foods, which comprises contacting meat with the liquid composition for meat according to (1) or (2). [Effects of the Invention]

[0010] The texture of processed meat foods can be improved by applying the liquid composition for meat of the present invention to meat. Specifically, the texture of processed meat foods can be improved to be soft and juicy. Furthermore, processed meat foods tend to lose their soft and juicy texture when frozen and stored before cooking, but the liquid composition for meat of the present invention is excellent in that it can improve the soft and juicy texture of frozen processed meat foods that are frozen and stored before cooking. DETAILED DESCRIPTION OF THE INVENTION

[0011] The fats and oils used in the liquid meat composition of the present invention are not particularly limited as long as they are edible, and examples thereof include vegetable fats and oils (including salad oils) such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy seed oil, as well as animal fats and oils such as beef tallow, lard, fish oil, and milk fat, and further processed fats and oils obtained by fractionation, hydrogenation, or interesterification of these animal and vegetable fats, or medium-chain fatty acid triglycerides (MCTs). Among these, rapeseed oil, rice bran oil, corn oil, soybean oil, sesame oil, etc. are preferred, with rapeseed oil being particularly preferred, from the viewpoint of simultaneously improving the tenderness and juiciness of processed meat foods when eaten and preventing any effect on the flavor of the processed meat foods. From the viewpoint of permeability into meat, the fat or oil is preferably in a liquid or paste form. These fats or oils may be used alone or in any combination of two or more.

[0012] The oil- or fat-processed starch used in the liquid composition for meat of the present invention is a starch material obtained by adding an oil or fat and / or an emulsifier to starch, mixing them uniformly, drying if desired, and then heating and aging the mixture.

[0013] Examples of starches that can be used as raw materials for oil- or fat-processed starches include tapioca starch, corn starch, potato starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, and pea starch, as well as modified starches obtained by crosslinking these starches (e.g., phosphate-crosslinked starch, etc.), acetylated modified starch, esterified modified starch (e.g., acetate starch, etc.), etherified modified starch (e.g., hydroxypropyl starch, etc.), oxidized modified starch (e.g., dialdehyde starch, etc.), acid-treated modified starch, moist heat-treated modified starch, and further modified starch obtained by combining two or more of the following treatments: crosslinking, acetylation, esterification, and etherification. Among these, phosphate-crosslinked starch is preferred, and phosphate-crosslinked tapioca starch is more preferred. These starches may be used alone or in any combination of two or more.

[0014] The oils and fats used as raw materials for oil- or fat-processed starch are not particularly limited as long as they are edible, and examples include vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy seed oil; animal oils and fats such as beef tallow, lard, fish oil, and milk fat; and processed oils and fats obtained by fractionating, hydrogenating, or transesterifying these animal and vegetable oils and fats, or medium-chain triglycerides (MCTs). Among these, safflower oil, soybean oil, sunflower oil, and corn oil are preferred. These oils and fats may be used alone or in any combination of two or more.

[0015] The emulsifier used as a raw material for oil- or fat-processed starch is not particularly limited as long as it is an emulsifier that is a food additive, and examples thereof include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, etc. Examples of glycerin fatty acid esters include esters of glycerin and fatty acids (i.e., monoglycerin fatty acid esters), as well as glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleic acid esters. Examples of glycerin organic acid fatty acid esters include glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinate fatty acid esters, and glycerin diacetyltartaric acid fatty acid esters. Examples of lecithin include fractionated lecithin, enzymatically hydrolyzed lecithin, and enzyme-treated lecithin. Among these, glycerin fatty acid esters are preferred, glycerin organic acid fatty acid esters are more preferred, and glycerin diacetyltartaric acid fatty acid esters are even more preferred. These emulsifiers may be used alone or in any combination of two or more.

[0016] The fatty acids constituting the emulsifier, which is the raw material for oil- or fat-processed starch, are not particularly limited as long as they are derived from edible animal or vegetable oils, and examples thereof include saturated and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. Among these, saturated or unsaturated fatty acids having 6 to 22 carbon atoms are preferred, saturated or unsaturated fatty acids having 12 to 22 carbon atoms are more preferred, and saturated or unsaturated fatty acids having 16 to 22 carbon atoms are even more preferred. The emulsifier may consist of one kind of these fatty acids alone, or two or more kinds of these fatty acids may be combined arbitrarily to constitute the emulsifier.

[0017] In the oil- or fat-processed starch used in the liquid composition for meat of the present invention, methods for adding the oil and / or emulsifier to the starch include, for example, adding the oil or emulsifier separately to the starch, or mixing the oil and emulsifier in advance and, if necessary, heating and melting the mixture of the oil and emulsifier (hereinafter referred to as the oil and fat composition) at, for example, 50 to 90°C, and adding the resulting mixture to the starch. Among these, the method of adding a heated and melted oil and fat composition to the starch is preferred. The mass ratio of the oil and emulsifier in the oil and fat composition (oil / emulsifier) is, for example, preferably 1 / 99 to 99 / 1, and more preferably 20 / 80 to 60 / 40.

[0018] In the oil- or fat-processed starch used in the liquid composition for meat of the present invention, the method for mixing and drying the starch with the oil and / or emulsifier, or the oil and fat composition is not particularly limited. Examples include a method in which starch that has maintained equilibrium moisture or starch that has been adjusted to a moisture content of 20 to 40% by mass is fluidized in a fluidized bed dryer, and the oil and / or emulsifier, or the oil and fat composition is sprayed onto the fluidized bed, mixed, and dried; a method in which the oil and / or emulsifier, or the oil and fat composition is added to a starch cake that has been adjusted to a moisture content of approximately 50% by mass, and the mixture is mixed and dispersed, and then dried using, for example, a tray-type forced-air dryer to obtain a powder; and a method in which the oil and / or emulsifier, or the oil and fat composition is added to a starch slurry that has been adjusted to a moisture content of 60 to 70% by mass, and the mixture is mixed and dispersed, and then dried using, for example, a spray dryer or a drum dryer to obtain a powder. In any case, any method may be used as long as the method allows the fat or oil and / or emulsifier, or fat or oil composition, to be adsorbed onto the surface of the starch without destroying the starch granules.

[0019] The total amount of fats and / or emulsifiers added to starch is, for example, preferably 0.003 to 10% by mass, more preferably 0.05 to 5.0% by mass, and even more preferably 0.1 to 1.0% by mass, relative to 100% by mass of starch. When fats and oils and emulsifiers are used in combination, the mass ratio of fats and oils to emulsifiers (fat / emulsifier) is, for example, preferably 1 / 99 to 99 / 1, and more preferably 20 / 80 to 60 / 40.

[0020] The starch mixed with the fat or oil and / or emulsifier as described above and dried as desired is then subjected to an aging step. While aging can be performed by extending or continuing the drying step, it can also be performed in a relatively short time by treating at a high temperature. The aging is usually performed at a temperature ranging from 30 to 180°C, preferably from 30 to 140°C. The aging time varies depending on the amount of fat or oil and / or emulsifier added to the starch, the aging temperature, the thermal efficiency of the aging apparatus, and the like, but can be performed within a range of, for example, 1 hour to 20 days. Specifically, the aging method involves adding 0.1% by mass of the fat or oil composition to 100% by mass of starch whose moisture content has been adjusted to 35% by mass, mixing, and aging for 20 hours at room temperature, or for dried starch, at 60°C for 5 hours or at 140°C for 1 hour. Examples of the aging apparatus include a tray-type forced-air dryer. After the aging is completed, the water content in the obtained oil / fat-processed starch is adjusted to, for example, preferably 8 to 18% by mass, more preferably 10 to 14% by mass.

[0021] As oil- or fat-processed starches, commercially available products include Batter Starch #500 (trade name; starch used: phosphate-crosslinked tapioca starch; manufactured by Nippon Shokuhin Kako Co., Ltd.) and Batter Starch #350 (trade name; starch used: phosphate-crosslinked tapioca starch; manufactured by Nippon Shokuhin Kako Co., Ltd.), and these can be used in the present invention.

[0022] The glycerin citrate fatty acid ester used in the liquid composition for meat of the present invention is a type of glycerin organic acid fatty acid ester, a compound in which at least one citric acid and at least one fatty acid are ester-bonded to one of the hydroxyl groups of glycerin, and is usually produced by a method known per se, such as by reacting a glycerin mono-fatty acid ester with anhydrous citric acid (or citric acid), or by reacting glycerin, citric acid, and a fatty acid.

[0023] Examples of glycerin citrate fatty acid esters that are commercially available include Poem K-37V (trade name: glycerin citrate oleate; manufactured by Riken Vitamin Co., Ltd.) and Poem K-30 (trade name: glycerin citrate stearate; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0024] The liquid composition for meat of the present invention preferably further contains a glycerin succinic acid fatty acid ester. Glycerin succinic acid fatty acid ester is a type of glycerin organic acid fatty acid ester, a compound in which at least one succinic acid and at least one fatty acid are ester-bonded to one of the hydroxyl groups of glycerin, and is usually produced by a method known per se, such as the reaction of a glycerin mono-fatty acid ester with succinic anhydride (or succinic acid), or the reaction of glycerin, succinic acid, and a fatty acid.

[0025] Examples of glycerin succinic acid fatty acid esters that are commercially available include Poem B-30 (trade name: glycerin succinic acid stearate ester; manufactured by Riken Vitamin Co., Ltd.) and Poem B-10 (trade name: glycerin succinic acid stearate ester; manufactured by Riken Vitamin Co., Ltd.), and these can be used in the present invention.

[0026] The fatty acids constituting the glycerin citrate fatty acid ester and glycerin succinate fatty acid ester used in the liquid composition for meat of the present invention are not particularly limited as long as they are derived from edible animal or vegetable fats and oils, and examples thereof include saturated and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, and condensed ricinoleic acid. Among these, saturated or unsaturated fatty acids having 16 to 18 carbon atoms are preferred, and saturated fatty acids having 16 to 18 carbon atoms are more preferred. The glycerin citrate fatty acid ester and the glycerin succinate fatty acid ester may contain only one of these fatty acids as the constituent fatty acid, or any two or more of these fatty acids as the constituent fatty acid.

[0027] The form of the liquid composition for meat of the present invention is not particularly limited as long as it is liquid at room temperature (10 to 30°C), and may be, for example, an emulsion such as oil-in-water or water-in-oil. Note that liquid forms also include cream, paste, and other forms.

[0028] The content of fats and oils in the liquid composition for meat of the present invention is, for example, preferably 1 to 30% by mass, more preferably 3 to 20% by mass, even more preferably 4 to 15% by mass, and most preferably 5 to 10% by mass, relative to 100% by mass of the liquid composition for meat.

[0029] The content of the oil / fat-processed starch in the liquid composition for meat of the present invention is, for example, preferably 1 to 20% by mass, more preferably 1.5 to 15% by mass, even more preferably 2 to 10% by mass, and most preferably 3 to 6% by mass, relative to 100% by mass of the liquid composition for meat.

[0030] The content of glycerin citrate fatty acid ester in the liquid composition for meat of the present invention is, for example, preferably 0.005 to 1 mass%, more preferably 0.03 to 0.5 mass%, and even more preferably 0.05 to 0.3 mass%, relative to 100 mass% of the liquid composition for meat, from the viewpoint of achieving both improved tenderness and juiciness of processed meat foods when eaten and preventing any effect on the flavor of the processed meat foods.

[0031] The content of the glycerin succinic acid fatty acid ester in the liquid composition for meat of the present invention is, for example, preferably 0.001 to 0.5% by mass, more preferably 0.003 to 0.1% by mass, and even more preferably 0.005 to 0.05% by mass, relative to 100% by mass of the liquid composition for meat, from the viewpoint of simultaneously improving the softness and juiciness of the processed meat food when eaten and preventing any effect on the flavor of the processed meat food.

[0032] The liquid composition for meat of the present invention may contain optional ingredients as the balance of the fats and oils, fats and oils processed starch, glycerin citrate fatty acid ester, and glycerin succinate fatty acid ester contained therein, to the extent that the effects of the present invention are not impaired. Examples of such ingredients include seasoning ingredients such as soy sauce, miso, vinegar, sake, salt, other inorganic salts, sugar, extracts, spices, oyster sauce, chili bean paste (Chinese chili bean paste), sweet bean paste (Tianmianjiang), tomato paste, ketchup, liquid sugar, mirin (sweet sake), organic acids, fruit juice, spices such as pepper, sweeteners, and chemical seasonings; food ingredients such as vegetables such as green onion, ginger, and garlic, and water; and other ingredients such as thickeners, colorants, bacteriostatic agents, and antioxidants. When the liquid composition for meat of the present invention contains the optional ingredient, the content of the optional ingredient may be, for example, 5 to 95% by mass, 10 to 85% by mass, or 20 to 70% by mass relative to 100% by mass of the liquid composition for meat.

[0033] The liquid meat composition of the present invention may be a liquid meat seasoning composition containing the seasoning components, from the viewpoint of simultaneously improving the tenderness and juiciness of processed meat foods and imparting seasoning to them. The total content of the seasoning components as solids relative to 100% by mass of the liquid meat seasoning composition is, for example, preferably 10 to 80% by mass, more preferably 25 to 70% by mass, and even more preferably 30 to 60% by mass.

[0034] The method for producing the liquid composition for meat of the present invention is not particularly limited, and any method known per se can be used. However, since it is preferable that the oil- or fat-processed starch is dispersed in the liquid composition for meat in an ungelatinized state, for example, a method in which the oil, glycerin citrate fatty acid ester, and glycerin succinate fatty acid ester are preliminarily heated and mixed, and then the oil- or fat-processed starch is mixed therein, preferably at 60°C or lower, can be mentioned.

[0035] The meat to which the liquid composition for meat of the present invention is applied is not particularly limited as long as it is poultry or animal meat that is edible, and examples thereof include livestock meat such as beef, pork, and lamb, poultry meat such as chicken, turkey, and duck, wild boar, venison, and whale meat. Among these, livestock meat and poultry meat are preferred, with beef, pork, and chicken being more preferred, and chicken being even more preferred. The part of the meat used is not particularly limited, but chicken breast meat and the like is preferred because it is low in fat and relatively tough, and therefore has a significant effect. The form of the meat is not particularly limited, and may be pieces of meat, minced meat, etc. It is preferable that the meat is partially or entirely raw.

[0036] A method for producing processed meat foods comprising a step of contacting meat with the liquid composition for meat of the present invention (hereinafter referred to as the production method of the present invention), and a method for improving the texture of processed meat foods comprising contacting meat with the liquid composition for meat of the present invention (hereinafter referred to as the texture improvement method of the present invention) are also embodiments of the present invention.

[0037] The contact treatment in the production method and texture-improving method of the present invention is not particularly limited as long as it is a step that brings the liquid composition for meat into direct contact with the meat. Examples include mixing the liquid composition for meat with the meat, immersing the meat in the liquid composition for meat, spraying the liquid composition for meat onto the meat, and injecting the liquid composition for meat into the meat. The temperature range during the contact treatment may be room temperature (10 to 30°C), refrigerated (0°C or higher but less than 10°C), or frozen (less than 0°C). However, room temperature or refrigerated storage is preferred in terms of penetration of the liquid composition for meat into the meat. On the other hand, freezing is preferred in terms of storage stability, so it is preferable to perform the contact treatment at room temperature or refrigerated storage, followed by frozen storage. The contact treatment time is not particularly limited, but is preferably at least 1 hour in total at each temperature range, and preferably 1 to 3 hours at room temperature or 1 to 6 hours in refrigerated storage.

[0038] The amount of liquid composition for meat added to meat during contact treatment in the production method of the present invention and the texture improving method of the present invention varies depending on the type, size and cooking method of the meat, but is, for example, preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, relative to 100% by mass of meat.

[0039] The production method and texture improving method of the present invention may include a cooking step after the contact treatment step. The cooking step is not particularly limited, and examples thereof include baking, boiling, steaming, microwave cooking, and deep-frying. The cooking equipment used in the cooking step is not particularly limited, and examples thereof include a frying pan, a griddle, an oven, a steam convection oven, a pot, a microwave oven, and a fryer.

[0040] The processed meat food used in the production method and texture-improving method of the present invention is not particularly limited as long as it has been subjected to a contact treatment of meat with the liquid composition for meat of the present invention, and also includes processed meat foods that have been further cooked. Examples of processed meat foods include sautéed, roasted, grilled meat, ginger pork, steak, hamburger steak, meatballs, meat patties, meatballs, meatballs, deep-fried chicken, deep-fried tatsuta-age, fries, fritters, cutlets, and grilled skewers. The processed meat food may be a refrigerated processed meat food that is refrigerated before cooking, or a frozen processed meat food that is frozen before cooking, but frozen processed meat foods are preferred in that the effects of the present invention are more effectively exhibited.

[0041] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples. [Example]

[0042] [Preparation of oil-modified starch 1] An oil and fat composition consisting of 50% by mass of glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.) and 50% by mass of safflower oil was heated and melted to approximately 60°C. 0.5 parts by mass of the oil and fat composition was added to 100 parts by mass of phosphate cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.) whose moisture content had been adjusted to 12.5% by mass, and the mixture was mixed for 10 minutes using a high-speed mixer (model: Lödige Mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The resulting mixture was spread on a tray and dried to a moisture content of approximately 12.0% by mass using a tray-type forced-air dryer at an internal temperature of approximately 60°C. The dried product was pulverized, and the resulting powder was packed into plastic bags and aged at approximately 60°C for 2 weeks to obtain oil-processed starch 1.

[0043] [Preparation of liquid seasoning composition A] Soy sauce (solid content: approximately 33% by mass), miso (solid content: approximately 55% by mass), sugar, salt, grated garlic, finely chopped green onion, black pepper, cornstarch, and water were all placed in a stainless steel mug according to the blending ratios (% by mass) shown in Table 1, and heated at 85°C for 10 minutes while stirring. The mixture was then cooled while stirring to obtain Liquid Seasoning Composition A.

[0044] [Table 1]

[0045] [Preparation of liquid composition for meat] (1) Raw materials 1) Oil: rapeseed salad oil (product name: Nisshin Canola Oil; manufactured by Nisshin Oillio Co., Ltd.) 2)Oil-processed starch 1 3) Oil-processed starch 2 (product name: Batter Starch #500; starch used: phosphate cross-linked tapioca starch; manufactured by Nippon Shokuhin Kako Co., Ltd.) 4) Glycerin citrate fatty acid ester (trade name: Poem K-37V; glycerin citrate oleate; manufactured by Riken Vitamin Co., Ltd.) 5) Glycerin succinic acid fatty acid ester (trade name: Poem B-30; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.) 6) Glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.) 7) Sorbitan fatty acid ester (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.) 8) Polyglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.) 9) Modified starch (product name: ADIX-H; manufactured by Nippon Star Chemical Co., Ltd.) 10) Liquid seasoning composition A

[0046] (2) Manufacturing method In each test group, fats and oils, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester were placed in a stainless steel mug in the parts by weight shown in Tables 2 and 3, heated with stirring until dissolved, and then cooled. The oil-processed starch, processed starch, and liquid seasoning composition A were then added and stirred to obtain liquid compositions for meat 1 to 17. Liquid compositions for meat 1 to 9 are examples, and liquid compositions for meat 10 to 17 are comparative examples.

[0047] [Table 2]

[0048] [Table 3]

[0049] [Production and evaluation of processed meat foods 1] (1) Manufacturing method In each test group, 20 g of any of the liquid meat compositions 1 to 17 was added to 100 g of chicken breast meat cut into pieces of approximately 20 g each, mixed thoroughly, and then stored in a refrigerator for 2 hours. Next, the mixture was placed in a frying pan, heated over medium heat until cooked through, and baked for 6 minutes on both sides to obtain processed meat foods 1 to 17. Additionally, 20 g of liquid seasoning composition A was added to 100 g of chicken breast meat cut into pieces of approximately 20 g each, mixed thoroughly, and then stored in a refrigerator for 2 hours. Next, the mixture was placed in a frying pan, heated over medium heat until cooked through, and baked for 6 minutes on both sides to obtain processed meat foods (Control 1).

[0050] (2) Evaluation method For each of the processed meat foods 1 to 17, tenderness and juiciness were evaluated by nine expert panelists according to the following criteria, with the processed meat food (Control 1) used as the standard, and the average score for each item was calculated. A score of 3 or more for each item, with a total score of 6 or more, was considered to satisfy the effects of the present invention. The evaluation results are shown in Table 4.

[0051] [Softness] 5: Much softer than the control 4: Softer than the control 3: Slightly softer than the control 2: Slightly softer than the control 1: Softness equivalent to the control [Juicy] 5: Much juicier than the control 4: Juicier than the control 3: Slightly juicier than the control 2: Slightly juicier than the control 1: Juicy as the control

[0052] [Table 4]

[0053] As shown in Table 4, all of the processed meat foods prepared using the liquid meat compositions 1 to 9 of the examples were excellent in tenderness and juiciness. In particular, processed meat foods 5 and 9 prepared using liquid meat compositions 5 and 9, which further contained a glycerin succinic acid fatty acid ester in the liquid meat composition, were remarkably excellent in tenderness and juiciness. On the other hand, all of the processed meat foods prepared using the comparative liquid compositions for meat 10 to 17 were poor in tenderness and / or juiciness.

[0054] [Production and evaluation of processed meat foods 2] (1) Manufacturing method To 100 g of chicken breast meat cut into approximately 20 g pieces, 20 g of liquid meat composition 5 was added, mixed thoroughly, and then stored in a freezer for 24 hours. Next, the mixture was placed in a frying pan while still frozen, covered, and steamed over low heat for 5 minutes, then the lid was removed and heated over low heat until cooked through, and baked on both sides for 10 minutes to obtain processed meat food 18. To 100 g of chicken breast meat cut into approximately 20 g pieces, 20 g of liquid seasoning composition A was added, mixed thoroughly, and then stored in a freezer for 24 hours. Next, the mixture was placed in a frying pan while still frozen, covered, and steamed over low heat for 5 minutes, then the lid was removed and heated over low heat until cooked through, and baked on both sides for 10 minutes to obtain processed meat food (Control 2).

[0055] (2) Evaluation method Processed meat food 18 was evaluated in the same manner as in [Preparation and evaluation of processed meat food 1], using the processed meat food (control 2) as the standard. The evaluation results are shown in Table 5.

[0056] [Table 5]

[0057] As shown in Table 5, processed meat food 18 prepared using liquid composition for meat 5, which is an example, was significantly superior in terms of tenderness and juiciness.

[0058] [Production and evaluation of processed meat foods 3] (1) Manufacturing method 20 g of Liquid Meat Composition 5 was added to 100 g of beef belly, mixed thoroughly, and then stored in a refrigerator for 2 hours. Next, the mixture was placed in a frying pan, heated over medium heat until cooked through, and grilled on both sides for 3 minutes to obtain Processed Meat Food 19. Also, 20 g of Liquid Seasoning Composition A was added to 100 g of beef belly, mixed thoroughly, and then stored in a refrigerator for 2 hours. Next, the mixture was placed in a frying pan, heated over medium heat until cooked through, and grilled on both sides for 3 minutes to obtain Processed Meat Food (Control 3).

[0059] (2) Evaluation method Processed meat food 19 was evaluated in the same manner as in [Preparation and evaluation of processed meat food 1], using processed meat food (control 3) as the standard. The evaluation results are shown in Table 6.

[0060] [Table 6]

[0061] As shown in Table 6, processed meat food 19 using liquid composition for meat 5 of the example was remarkably superior in terms of tenderness and juiciness.

Claims

1. A liquid composition for meat, comprising fats and oils, fat-processed starch, and glycerin citric acid fatty acid ester.

2. 2. The liquid composition for meat according to claim 1, further comprising a glycerin succinic acid fatty acid ester.

3. 3. A method for producing processed meat foods, comprising a step of contacting meat with the liquid composition for meat according to claim 1 or 2.

4. 3. A method for improving the texture of processed meat foods, which comprises contacting meat with the liquid composition for meat according to claim 1 or 2.

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