Quality improvers for meat and / or seafood, and methods for improving the quality of meat and / or seafood.

Abstract

To provide a new quality improver for meat and / or seafood that can improve the yield of meat and / or seafood after cooking, provide a good texture for meat and / or seafood after cooking, and further provide meat and / or seafood that maintain a good texture even after storage, as well as a method for improving the quality of meat and / or seafood. [Solution] A quality improver for meat and / or seafood containing swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease, and a method for improving the quality of meat and / or seafood, comprising using 0.3-8% (w / w) of swelling-inhibiting waxy corn starch, 0.02-0.75% (w / w) of oligosaccharides, and 0.002-0.05% (w / w) of protease per 100 parts by weight of the total amount of meat and / or seafood.

Description

Technical Field

[0001] The present invention relates to a quality improver for meat and / or seafood, and a method for improving the quality of meat and / or seafood.

Background Art

[0002] Meat and seafood are either subjected to a refrigeration or freezing process before being cooked by heating, or are refrigerated or frozen after being cooked by heating and then distributed. In this refrigeration or freezing process, there has been a problem that water separation occurs and drip flows out, not only reducing the taste and texture, but also reducing the yield and the commercial value.

[0003] Hitherto, as an improver for processed meat products that is excellent in the yield, flavor, and texture after processing and cooking of meat, and further does not impair the good flavor and texture even after reheating such as microwave heating after being stored in a frozen or chilled state and can be provided at a low cost, an improver for processed meat products containing oligosaccharide and a starch raw material has been proposed (for example, see Patent Document 1).

[0004] Also, as a powder composition for cooking simple meat seasonings that can obtain a simple meat seasoning product with improved physical properties and taste in a short time just by sprinkling it on meat raw materials, a powder composition for cooking simple meat seasonings containing protease, arginine, and starch has been proposed (for example, see Patent Document 2).

[0005] However, in terms of making all of the yield after cooking of meat and seafood, and the texture of cooked products after reheating after cooking and storage satisfactory, there has not yet been provided a completely satisfactory product, and further improvement is currently required.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

[0007] The present invention aims to meet these demands, break the status quo, solve the aforementioned problems in the past, and achieve the following objectives. Specifically, the present invention aims to provide a new meat and / or seafood quality improver and a method for improving the quality of meat and / or seafood that can improve the yield of meat and / or seafood after cooking, have a good texture after cooking, and furthermore, can obtain meat and / or seafood with a good texture even after storage. [Means for solving the problem]

[0008] The present inventors conducted diligent research to achieve the above objectives and found that by using three active ingredients—swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease—to treat meat and / or seafood before cooking, the yield after cooking can be improved, the texture of the meat and / or seafood after cooking can be improved, and furthermore, meat and / or seafood with a good texture can be obtained even after storage. Thus, the present invention was completed.

[0009] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> This is a quality improver for meat and / or seafood, characterized by containing swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease. <2> The swelling-suppressing waxy corn starch, when in an 8% (w / v) suspension, has a maximum viscosity of 3,000 to 3,500 mPa·S and a breakdown of 500 to 1,000 mPa·S as measured by a rapid viscoanalytic analyzer (RVA). <1> It is a quality improver as described above. <3> The oligosaccharide and / or oligosaccharide-containing sugars contain 35-70% (w / w) of one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, and maltooctaose. <1> or <2> It is a quality improver as described above. <4> The aforementioned product contains 25-85% (w / w) of swelling-inhibiting waxy corn starch, 5-40% (w / w) of oligosaccharides, and 0.01-2.5% (w / w) of protease. <1> ~ <3> It is a quality improver listed in any of the following. <5> This method for improving the quality of meat and / or seafood is characterized by using 0.3-8% (w / w) of swelling-inhibiting waxy corn starch, 0.02-0.75% (w / w) of oligosaccharides, and 0.002-0.05% (w / w) of protease, per 100 parts by weight of meat and / or seafood. <6> The above describes how, before cooking meat and / or seafood, swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease are added to the meat and / or seafood by one or more treatments selected from immersion, coating, kneading, tumbling, and injection. <5> This is the quality improvement method described in [the document]. [Effects of the Invention]

[0010] According to the present invention, the aforementioned problems of the conventional method can be solved, the yield of meat and / or seafood after cooking can be improved, the texture of meat and / or seafood after cooking can be improved, and furthermore, a new quality improver for meat and / or seafood that can be obtained that maintains a good texture even after storage can be obtained. [Brief explanation of the drawing]

[0011] [Figure 1] Figure 1 illustrates the maximum viscosity, minimum viscosity, and breakdown of a swelling-suppressed waxy corn starch suspension measured using a rapid viscoanalytic analyzer. [Modes for carrying out the invention]

[0012] (Quality improver for meat and / or seafood) The meat and / or seafood quality improver of the present invention (hereinafter sometimes referred to as the "quality improver") contains, as active ingredients, at least swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease, and optionally contains other components. In this invention, three components—swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease—which have a proven track record of use as food and food additives and have a long history of consumption, are used as active ingredients for the quality improver.

[0013] <Swelling-inhibiting waxy corn starch> Waxy corn starch refers to corn starch refined from waxy corn. Waxy corn starch is characterized by being composed almost entirely of amylopectin, which makes it easy to gelatinize, and the gel has excellent storage stability.

[0014] The waxy corn starch used in this invention is swelling-suppressed waxy corn starch, and commercially available products can be used as appropriate. There are no particular limitations on the swelling suppression treatment, and any known treatment can be appropriately selected. Examples include chemical treatments such as acetylation, crosslinking, and etherification, and physical treatments such as moist heat treatment, dry heat treatment, and oil and fat processing. These treatments may be performed individually or in combination of two or more. The aforementioned swelling-inhibiting waxy corn starch may be used alone or in combination of two or more types.

[0015] The swelling-inhibiting waxy corn starch is not particularly limited and can be appropriately selected. However, when the viscosity of the suspension of the swelling-inhibiting waxy corn starch is measured with a Rapid Visco Analyzer (hereinafter sometimes referred to as "RVA"), it is preferably within the following ranges of the maximum viscosity and the following breakdown (hereinafter sometimes referred to as "BD"). Note that the BD refers to the difference between the maximum viscosity and the minimum viscosity.

[0016] The RVA is a device that can measure the viscosity of a starch suspension while heating and cooling. For example, RVA4500 of Perten can be used. In this specification, the RVA4500 was used, and the viscosity of the swelling-inhibiting waxy corn starch suspension was measured as follows to obtain the maximum viscosity and BD. 1) Weigh a predetermined amount of swelling-inhibiting waxy corn starch and ion-exchanged water into a measuring aluminum cup to prepare a suspension (8% (w / v) suspension) with a total amount of 25 g. 2) While stirring the paddle at 960 rpm from 0 to 10 seconds and 160 rpm after 10 seconds, hold it at 50°C for 1 minute, and then heat it at a heating rate of 12.2°C / min from 50°C to 95°C. 3) Hold at 95°C for 2.5 minutes. 4) Cool at a cooling rate of -11.8°C / min from 95°C to 50°C, and hold for 2 minutes when reaching 50°C. The change curve of viscosity with respect to time obtained when the above-described time-dependent temperature change is given is called a viscosity curve. Based on this viscosity curve, the maximum value of the viscosity during the gelatinization period to the high-temperature holding period is the "maximum viscosity", the minimum value of the viscosity during the cooling period is the "minimum viscosity", and the value obtained by subtracting the minimum viscosity from the maximum viscosity is the "breakdown (BD)" (see Figure 1). These values vary depending on the origin of the starch, the processing method, etc., and indicate the gelatinization characteristics of the starch.

[0017] When measured by RVA in the case of an 8% (w / v) suspension of the swelling-inhibiting waxy corn starch, the peak viscosity is not particularly limited and can be appropriately selected, but it is preferably 3,000 to 3,500 mPa·S. Also, when measured by RVA in the case of an 8% (w / v) suspension of the swelling-inhibiting waxy corn starch, the breakdown (BD) is not particularly limited and can be appropriately selected, but it is preferably 500 to 1,000 mPa·S. By using the swelling-inhibiting waxy corn starch with the peak viscosity and breakdown within the above-preferred ranges, the drip generated during the heat cooking of meats and seafoods can be significantly inhibited, and a quality improver that is difficult to lose the moisture in meats and seafoods even after reheating after storage in a frozen or chilled state can be obtained. The values of the peak viscosity and breakdown can be appropriately adjusted according to the degree of swelling inhibition described above. For example, by increasing the degree of swelling inhibition, the numerical value of the peak viscosity can be lowered, and the numerical value of the breakdown can be lowered.

[0018] The content of the swelling-inhibiting waxy corn starch in the quality improver is not particularly limited and can be appropriately selected according to the amount used, etc., and can be, for example, 25 to 85% (w / w).

[0019] <Oligosaccharide and / or oligosaccharide-containing saccharides> An oligosaccharide is a substance in which about 2 to 10 monosaccharides are linked together and is also called a low sugar. The oligosaccharide is not particularly limited and can be appropriately selected. For example, sucrose, lactose, maltose, isomaltose, lactosucrose, glucosylsucrose, raffinose, maltotriose, maltosylsucrose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, maltooctaose, trehalose, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, soy oligosaccharide, etc. can be mentioned. These can be used alone or in combination of two or more. Among the oligosaccharides mentioned above, one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose, maltheptaose, and maltooctaose are preferred. The oligosaccharide may be a single substance or may be composed of multiple sugars.

[0020] In the present invention, saccharides containing oligosaccharides (hereinafter sometimes referred to as "oligosaccharide-containing saccharides") may also be used. There are no particular restrictions on the oligosaccharide-containing saccharides, and they can be selected as appropriate. Examples include corn syrup and powdered corn syrup. These may be used individually or in combination of two or more.

[0021] Among the oligosaccharides and / or oligosaccharide-containing sugars mentioned above, those containing 35-70% (w / w) of one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose, maltheptaose, and maltooctaose are preferred.

[0022] Either the oligosaccharide or the oligosaccharide-containing sugar may be used, or both may be used in combination. The aforementioned oligosaccharides and oligosaccharide-containing sugars can be commercially available products as appropriate.

[0023] There are no particular restrictions on the total content of the oligosaccharide and / or oligosaccharide-containing sugars in the quality improver, and it can be appropriately selected depending on the amount used, for example, the amount of oligosaccharide can be 5 to 40% (w / w).

[0024] <Protease> Proteases are a general term for enzymes that cleave peptide bonds that make up proteins. Proteases are classified into endo-type and exo-type based on the type of protein degradation reaction they perform. In this invention, either type of protease can be used, but endo-type proteases are preferred. The aforementioned proteases may be derived from microorganisms or plants, but in this invention there are no particular restrictions on the origin of the protease; it may be derived from microorganisms or plants. The aforementioned protease may be used alone or two or more may be used in combination. Specific examples of the aforementioned proteases include proteases derived from Aspergillus microorganisms, maitake protease derived from maitake mushrooms, papain derived from papaya, ficin derived from figs, and bromelain derived from pineapples. The aforementioned protease can be a commercially available product as appropriate.

[0025] There are no particular restrictions on the content of the protease in the quality improver, and it can be appropriately selected depending on the amount used, for example, it can be 0.01 to 2.5% (w / w).

[0026] <Other ingredients> The aforementioned other components are not particularly limited as long as they do not impair the effects of the present invention, and can be selected as appropriate. Examples include pH adjusters; sugars such as sucrose, glucose, fructose, and various sugar alcohols; starch and cereal flour; sweeteners such as stevia and aspartame; dextrin; organic acids and their salts, antibacterial components such as glycine and DL-alanine; flavoring components; fragrances; colorants; and antioxidants such as ascorbic acid, sodium ascorbate, ferulic acid, and tea extract. These may be used individually or in combination of two or more. The other ingredients mentioned above can be commercially available and used as appropriate. There are no particular restrictions on the content of the other components in the quality improver, and they can be appropriately selected depending on the amount used.

[0027] <Mode> The quality-improving agent is preferably a mixed formulation of the swelling-inhibiting waxy corn starch, the oligosaccharide and / or oligosaccharide-containing sugars, and the protease. When formulating the mixed formulation, the formulation may consist only of the swelling-inhibiting waxy corn starch, the oligosaccharide and / or oligosaccharide-containing sugars, and the protease, or other components may be added as needed, or auxiliary agents may be used as formulation raw materials. There are no particular restrictions on the auxiliary agents, and they can be selected as appropriate. For example, salt, polysaccharides (such as dextrin), and emulsifiers are preferred. Furthermore, instead of using the aforementioned mixed formulation of the quality improver, a method may be used in which each component is used in a predetermined amount during the solution preparation stage. In the quality improver of the present invention, it is preferable that the content of swelling-inhibiting waxy corn starch is 25-85% (w / w), the total content of oligosaccharides and / or oligosaccharide-containing sugars is 5-40% (w / w) as oligosaccharides, and the protease content is 0.01-2.5% (w / w).

[0028] <Use> -Usage amount- The amount of the quality-improving agent used is not particularly limited, as long as an effective amount of the swelling-inhibiting waxy corn starch, the oligosaccharide and / or oligosaccharide-containing sugars, and the protease is used, and can be selected as appropriate.

[0029] --Swelling-inhibiting waxy cornstarch-- There are no particular restrictions on the amount of swelling-inhibiting waxy corn starch used, and it can be selected as appropriate, but it is preferably 0.3 to 8% (w / w) and more preferably 1 to 5% (w / w) per 100 parts by weight of meat and / or seafood. If the amount of swelling-inhibiting waxy corn starch used is less than 0.3% (w / w), a sufficient drip-inhibiting effect may not be obtained, and the meat and seafood may become dry after cooking. If it is used in amounts exceeding 8% (w / w), a gel-like texture or stickiness due to the starch may occur, impairing the good texture.

[0030] --Oligosaccharides and / or oligosaccharide-containing sugars-- There are no particular restrictions on the amount of oligosaccharides and / or oligosaccharide-containing sugars used, and they can be selected as appropriate. However, the amount of oligosaccharides is preferably 0.02 to 0.75% (w / w) and more preferably 0.1 to 0.5% (w / w) per 100 parts by weight of meat and / or seafood. If the amount of oligosaccharides and / or oligosaccharide-containing sugars used is less than 0.02% (w / w), sufficient water retention may not be obtained, and the meat and seafood may become dry after cooking. If the amount exceeds 0.75% (w / w), the meat and seafood tend to burn easily and the texture of the meat tends to become tough.

[0031] --Protease-- There are no particular restrictions on the amount of protease used, and it can be selected as appropriate, but it is preferably 0.002 to 0.05% (w / w) and more preferably 0.01 to 0.04% (w / w) per 100 parts by weight of meat and / or seafood. If the amount of protease used is less than 0.002% (w / w), a sufficient meat tenderizing effect cannot be obtained, and the meat and seafood after cooking may lack softness and become difficult to chew. If it is used in excess of 0.05% (w / w), the meat and seafood may become excessively softened and lose their original fibrous texture.

[0032] There are no particular restrictions on the protease activity of the aforementioned protease, and it can be selected as appropriate, but it is preferably 0.95 to 31 U, and more preferably 4.5 to 25 U, per 100 parts by weight of meat and / or fish and shellfish. In this specification, the enzymatic activity of the protease is defined as 1 unit (1 U) of enzyme that produces an increase in the amount of Forin reagent-colored substance equivalent to 1 μmol of tyrosine per minute at 37 ± 0.5°C using casein as a substrate.

[0033] There are no particular restrictions on how the aforementioned quality improver is used, and it can be selected as appropriate. For example, it can be used by bringing it into contact with meat and / or seafood to allow it to act. There are no particular restrictions on the timing of contacting the aforementioned quality-improving agent with meat and / or seafood, and it can be selected as appropriate, but it is preferable to do so before cooking. There are no particular restrictions on the number of times the quality-improving agent is brought into contact with meat and / or seafood; it can be selected as appropriate, and may be done once or multiple times. The duration of the reaction (processing time) can also be selected as appropriate.

[0034] There are no particular limitations on the method of contacting the meat and / or seafood with the quality-improving agent, and any method can be selected as appropriate. For example, the quality-preserving agent may be added to a liquid such as water or a seasoning solution, and the meat and / or seafood may be brought into contact with the liquid, or a solid quality-preserving agent such as a powder may be brought into direct contact with the meat and / or seafood. More specifically, the quality-improving agent can be brought into contact with the meat and / or seafood by known methods such as immersion, coating, kneading, tumbling, and injection. Any one of these methods may be used alone, or two or more methods may be used in combination. There are no particular restrictions on the temperature, time, and other conditions when contacting the aforementioned meats and / or seafood with the quality improver; these can be selected as appropriate.

[0035] The aforementioned quality improver may be used alone or in combination with other formulations, such as shelf-life extenders.

[0036] <Meat and / or seafood> The meats targeted by the aforementioned quality improver are not particularly limited as long as they are animal meats, and can be appropriately selected depending on the purpose. Examples include pork, chicken, beef, and lamb. The shape of the meat is not particularly limited and can be appropriately selected. Examples include block meat, sliced ​​meat (thick slices, thin slices), and minced meat. The size of the meat is also not particularly limited and can be appropriately selected. The meat may be fresh or frozen and thawed.

[0037] There are no particular restrictions on the types of seafood that the quality-improving agent can target, and they can be appropriately selected depending on the purpose. Examples include fish meat such as tuna, salmon, mackerel, horse mackerel, sardines, and sillago, as well as shrimp, crab, squid, octopus, and shellfish. There are no particular restrictions on the shape and size of the seafood, and they can be appropriately selected. The seafood may be fresh or frozen and thawed.

[0038] <Cooking method> There are no particular restrictions on the method of heating and cooking meats and seafood treated with the aforementioned quality improver, and any method can be selected as appropriate. Examples include grilling, boiling, steaming, frying, and simmering. Any one of these methods may be used alone, or two or more methods may be used in combination. Furthermore, there are no particular restrictions on the equipment used for heating and cooking, and any known equipment can be selected as appropriate.

[0039] The aforementioned quality-improving agent can be suitably used in the method for improving the quality of meat and / or seafood according to the present invention, as described later.

[0040] (Methods for improving the quality of meat and / or seafood) The present invention's method for improving the quality of meat and / or seafood (hereinafter sometimes referred to as the "quality improvement method") includes at least a processing step and, if necessary, other steps.

[0041] <Processing steps> The aforementioned processing step involves processing meat and / or seafood using 0.3-8% (w / w) of swelling-inhibiting waxy corn starch, 0.02-0.75% (w / w) of oligosaccharides, and 0.002-0.05% (w / w) of protease, per 100 parts by weight of the total meat and / or seafood. Other components may be used in the aforementioned processing step as needed.

[0042] The aforementioned swelling-inhibiting waxy corn starch is the same as the swelling-inhibiting waxy corn starch used in the quality improver described above, and the preferred amount used can also be the same.

[0043] The aforementioned oligosaccharide can be the oligosaccharide and / or oligosaccharide-containing sugars used in the quality improver described above, and the preferred amount used can also be the same.

[0044] The aforementioned protease is the same as the protease in the quality-improving agent described above, and the preferred amount used can also be the same.

[0045] The aforementioned other components can be the same as the other components in the quality improver described above.

[0046] The swelling-inhibiting waxy corn starch, oligosaccharide, and protease in the aforementioned processing step, as well as the other components as needed, are not particularly limited in their use and can be appropriately selected, and may be the same as those described in the section on <Use> of quality improvers above.

[0047] In the aforementioned processing step, it is preferable to add swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease to the meat and / or seafood before cooking by one or more treatments selected from immersion, coating, kneading, tumbling, and injection.

[0048] In the processing step, a mixed formulation of the quality improver may be used, or each component of the quality improver may be added individually, or added separately as multiple components.

[0049] <Other processes> The aforementioned other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include a thawing step for thawing frozen meats and / or seafood.

[0050] <Meat and / or seafood> The meats and seafood targeted by the aforementioned quality improvement method are the same as those described in the section on meats and / or seafood for quality improvers above.

[0051] <Cooking method> The cooking method for meat and / or seafood treated with the aforementioned quality improvement method is the same as that described in the section on cooking methods for the quality improver above.

[0052] According to the quality-improving agent and quality-improving method of the present invention, by treating meat and seafood before cooking, the yield of meat and / or seafood after cooking can be improved. Furthermore, regarding the texture after cooking, it is possible to obtain a soft and excellent texture while retaining the original fibrous texture or elasticity of the meat and seafood, and in the case of meat, an excellent juicy and non-dry texture can be obtained. Moreover, even if the meat and / or seafood are reheated after being frozen, chilled, refrigerated, or stored at room temperature, the excellent texture can be maintained. [Examples]

[0053] The present invention will be described below with reference to test examples and manufacturing examples, but the present invention is not limited in any way to these test examples and manufacturing examples.

[0054] (Test Example 1: Examination of materials with water-retaining properties (starch materials)) The starch materials listed in Table 1 below were used, and the following investigations were conducted regarding the starch materials.

[0055] <Preparing the meat> Chicken thigh meat was used as an example of meat. The skin and fat of the chicken thigh meat were removed and cut into pieces weighing 30-40g each.

[0056] <Tumbling process> 250g of cut chicken thigh meat, 37.5g of water (15% (w / w) per 100g of meat by weight), and starch material (1% (w / w) per 100g of meat by weight) were placed in the drum (6kg capacity) of a small tabletop vacuum tumbler (Flavor Maker, manufactured by Hirai Company, Ltd.), the lid was closed, and the pressure was reduced to 15mmHg using a vacuum pump. After 30 minutes of tumbling, the lid was removed and the chicken thigh meat was taken out.

[0057] <Heat cooking> I lined a baking sheet with parchment paper and arranged the tumbling-treated chicken thighs on it. I baked them in a convection oven at 180°C for 10 minutes.

[0058] <Rating> -Yield after cooking- The yield after cooking was calculated using the following formula (1). [Formula (1)] Yield after cooking (%) = A / B × 100 In formula (1), "A" represents the weight of the chicken thigh after cooking (g), and "B" represents the weight of the chicken thigh before tumbling (g).

[0059] Furthermore, the yield of each test group (hereinafter sometimes referred to as "yield compared to the additive-free group") was calculated using the following formula (2), with the yield of the case without starch material (hereinafter sometimes referred to as the "additive-free group") set to 100%. [Formula (2)] Yield compared to additive-free product (%) = C / D × 100 In formula (2), "C" represents the yield after heating for each test group (%), and "D" represents the yield after heating for the additive-free group (%).

[0060] Table 1 below shows the "yield compared to no additives" for each starch material. Additionally, for each starch material, the maximum viscosity, minimum viscosity, and breakdown measured using a rapid viscoanalytic analyzer (RVA) in an 8% (w / v) suspension are also shown.

[0061] [Table 1]

[0062] The results in Table 1 confirm that the swelling-suppressed waxy corn starch exhibits excellent water retention capabilities.

[0063] (Test Example 2) The following tests were conducted using the quantities of each ingredient listed in Table 2 below (amount per 100 parts by weight of meat).

[0064] <Preparing the meat> Chicken thigh meat was prepared in the same manner as in Test Example 1.

[0065] <Tumbling process> The tumbling process was performed in the same manner as in Test Example 1.

[0066] <Heat cooking> Cooking was performed in the same manner as in Test Example 1.

[0067] <Rating> -Yield after cooking- The yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Table 2 below.

[0068] -Sensory evaluation- The following samples (1) to (3) were subjected to sensory evaluation by 10 evaluators using the following evaluation criteria. The average scores of the evaluation results are shown in Table 2. 〔sample〕 (1) Chicken thighs that have been cooked and allowed to cool to room temperature (hereinafter sometimes referred to as "cooking day"). (2) Chicken thigh meat that has been cooked and then allowed to cool to room temperature, stored at 4°C for one day, then microwaved and allowed to cool to room temperature (hereinafter sometimes referred to as "after one day of storage"). (3) Chicken thigh meat that has been cooked and then allowed to cool to room temperature, then stored at 4°C for 2 days, then microwaved and allowed to cool to room temperature (hereinafter sometimes referred to as "after 2 days of storage"). [Evaluation Criteria] 1 point: It's hard and dry. Points 2: The texture is slightly rough, but it's moist. 3 points: It has a good texture, a noticeable fiber-like consistency, and is sufficiently moist.

[0069] [Table 2]

[0070] The details of the corn syrup listed in Table 2 are as follows: • Corn syrup A It contains 72% oligosaccharides, and 60% of the oligosaccharides are maltotriose. • Powdered starch syrup B It contains 90% oligosaccharides, and of those oligosaccharides, it contains 50% maltotetraose and 10% maltotriose. • Corn syrup C It contains 72% oligosaccharides, and the oligosaccharides contain a total of 50% or more of maltoheptaose, maltohexaose, maltopentaose, and maltotetraose. • Water syrup D It contains 75% oligosaccharides, and the oligosaccharides contain a total of 50% or more of maltooctaose, maltoheptaose, maltohexaose, maltopentaose, and maltotetraose.

[0071] (Test Example 3) The following tests were conducted using the quantities of each ingredient listed in Tables 3-1 to 3-2 below (amount per 100 parts by weight of meat).

[0072] <Preparing the meat> Chicken thigh meat was prepared in the same manner as in Test Example 1.

[0073] <Tumbling process> The tumbling process was performed in the same manner as in Test Example 1.

[0074] <Heat cooking> Cooking was performed in the same manner as in Test Example 1.

[0075] <Rating> -Yield after cooking- The yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Tables 3-1 to 3-2 below.

[0076] -Sensory evaluation- Sensory evaluation was performed in the same manner as in Test Example 2. The results are shown in Tables 3-1 to 3-2 below.

[0077] [Table 3-1]

[0078] [Table 3-2]

[0079] In addition, in test example 3-11, where the amount of swelling-inhibiting waxy corn starch was increased to 10%, the gel-like elasticity caused by the swelling-inhibiting waxy corn starch was stronger.

[0080] (Test example 4) The following tests were conducted using the quantities of each ingredient listed in Tables 4-1 to 4-2 below (amount per 100 parts by weight of meat).

[0081] <Preparing the meat> Chicken thigh meat was prepared in the same manner as in Test Example 1.

[0082] <Tumbling process> The tumbling process was performed in the same manner as in Test Example 1.

[0083] <Heat cooking> Cooking was performed in the same manner as in Test Example 1.

[0084] <Rating> -Yield after cooking- The yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Tables 4-1 to 4-2 below.

[0085] -Sensory evaluation- Sensory evaluation was performed in the same manner as in Test Example 2. The results are shown in Tables 4-1 to 4-2 below.

[0086] [Table 4-1]

[0087] [Table 4-2]

[0088] (Test Example 5) The following tests were conducted using the quantities of each ingredient listed in Tables 5-1 to 5-2 below (amount per 100 parts by weight of meat).

[0089] <Preparing the meat> Chicken thigh meat was prepared in the same manner as in Test Example 1.

[0090] <Tumbling process> The tumbling process was performed in the same manner as in Test Example 1.

[0091] <Heat cooking> Cooking was performed in the same manner as in Test Example 1.

[0092] <Rating> -Yield after cooking- The yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Tables 4-1 to 4-2 below.

[0093] -Sensory evaluation- Sensory evaluation was conducted in the same manner as in Test Example 2, except that the evaluation criteria were as follows. The results are shown in Tables 5-1 to 5-2 below. [Evaluation Criteria] 1 point: It is hard and dry, or moist but excessively soft, and the flesh falls apart the moment you bite into it. 2 points: The texture is slightly rough but moist, or it is moist and easy to chew, but the fibrous texture is not very noticeable. 3 points: It has a good texture, a noticeable fiber-like consistency, and is sufficiently moist.

[0094] [Table 5-1]

[0095] [Table 5-2]

[0096] (Test Example 6) The following tests were conducted using the quantities of each ingredient listed in Table 6 below (amount per 100 parts by weight of meat).

[0097] <Preparing the meat> As an example of meat, chicken breast was used.

[0098] <Tumbling process> 250g of chicken breast, 37.5g of seasoning liquid with the following composition (15% (w / w) per 100 parts by weight of meat), and the amounts of each ingredient listed in Table 6 below were placed in the drum (6kg capacity) of a small tabletop vacuum tumbler (Flavor Maker, manufactured by Hirai Company, Ltd.), the lid was closed, and the pressure was reduced to 15mmHg using a vacuum pump. After 30 minutes of tumbling, the lid was removed and the chicken breast was taken out. [Seasoning liquid] • Soy sauce • 6.7% by weight · Liquor ··· 13.3% by weight · Water · · 80.0% by weight

[0099] <Heat cooking> For every 100 parts by weight of meat, 2% dusting flour and 10% batter flour were added and then fried.

[0100] <Rating> -Yield after cooking- Except for using chicken breast meat, the yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Table 6 below.

[0101] -Sensory evaluation- Sensory evaluation was conducted in the same manner as in Test Example 2, except that chicken breast meat was used and the evaluation criteria were as follows. The results are shown in Table 6 below. [Evaluation Criteria] 1 point: It's hard and dry. Points 2: The texture is slightly rough, but it's moist. 3 points: It has a good texture, a noticeable fiber-like consistency, and is sufficiently moist.

[0102] [Table 6]

[0103] (Test Example 7) The following tests were conducted using the quantities of each ingredient listed in Table 7 below (amount per 100 parts by weight of meat).

[0104] <Preparing the meat> Chicken thigh meat was prepared in the same manner as in Test Example 1.

[0105] <Immersion treatment> For every 100 parts by weight of cut chicken thigh meat, the amount of each ingredient listed in Table 7 was added to a 20% (w / w) seasoning liquid with the following composition and mixed until uniform. The chicken thighs were added to the aforementioned mixed liquid and marinated at 4°C for 3 hours. [Seasoning liquid] • Soy sauce • 6.7% by weight · Liquor ··· 13.3% by weight · Water · · 80.0% by weight

[0106] <Heat cooking> The removed chicken thigh meat was cooked using the same method as in Test Example 1.

[0107] <Rating> -Yield after cooking- The yield compared to the additive-free product was calculated in the same manner as in Test Example 1. The results are shown in Table 7 below.

[0108] -Sensory evaluation- Sensory evaluation was performed in the same manner as in Test Example 2. The results are shown in Table 7 below.

[0109] [Table 7]

[0110] (Test Example 8) The following tests were conducted using the quantities of each ingredient listed in Table 8 below (amount per 100 parts by weight of meat).

[0111] <Preparing the meat> Beef shoulder loin was used as an example of meat.

[0112] <Immersion treatment> For 100 parts by weight of beef shoulder loin, each ingredient listed in Table 8 was added to a 15% (w / w) seasoning liquid with the following composition and mixed until uniform. The beef shoulder loin was added to the aforementioned mixed liquid and marinated at 4°C for 3 hours. [Seasoning liquid] • Soy sauce • 6.7% by weight · Liquor ··· 13.3% by weight · Water · · 80.0% by weight

[0113] <Heat cooking> The removed beef shoulder loin was cooked using the same method as in Test Example 1.

[0114] <Rating> Except for using beef shoulder loin, the yield compared to the additive-free sample was calculated in the same manner as in Test Example 1. The results are shown in Table 8 below.

[0115] -Sensory evaluation- The sensory evaluation was conducted in the same manner as in Test Example 2, except that the meat used was beef shoulder loin and the evaluation criteria were as follows. The results are shown in Table 8 below. [Evaluation Criteria] 1 point: It's hard and dry. Points 2: The texture is slightly rough, but it's moist. 3 points: It has a good texture, a noticeable fiber-like consistency, and is sufficiently moist.

[0116] [Table 8]

[0117] (Test Example 9) The following tests were conducted using the quantities of each material listed in Table 9 below (amount per 100 parts by weight of seafood).

[0118] <Preparing seafood> As an example of seafood, squid was used. The innards of a Japanese flying squid were removed, the skin was peeled off, and it was sliced ​​into rings with a knife. Salt, pepper, and all-purpose flour were then sprinkled on it.

[0119] <Kneading treatment> The squid prepared above was mixed with the amounts of each ingredient listed in Table 9, ensuring even coating, and then left to stand for 15 minutes.

[0120] <Heat cooking> The coated squid was then coated with batter and breadcrumbs in that order, and fried in oil at 170°C for 3 minutes.

[0121] <Rating> Except for using squid, the yield compared to the unadditiveed sample was calculated in the same manner as in Test Example 1. The results are shown in Table 9 below.

[0122] -Sensory evaluation- The sensory evaluation was conducted in the same manner as in Test Example 2, except that squid was used and the evaluation criteria were as follows. The results are shown in Table 9 below. [Evaluation Criteria] 1 point: Hard and difficult to chew. Points 2: It has elasticity, but it's a little difficult to chew. 3 points: It has elasticity and goes through the teeth well.

[0123] [Table 9]

[0124] (Manufacturing Example 1: Quality improver for meat and / or seafood) A quality improver (powder) for meat and / or seafood, according to the following formula, was manufactured by conventional methods. • Swelling-inhibiting waxy corn starch B ··· 78.8% by weight • Powdered corn syrup B ··· 15.0% by weight • Protease ··· 1.2% by weight • Dextrin ··· 5.0% by weight

[0125] As described above, it has been confirmed that the present invention can improve the yield of meat and / or seafood after cooking, result in a good texture for the meat and / or seafood after cooking, and furthermore, allow for the production of meat and / or seafood with a good texture even after storage.

Claims

1. A quality improver for meat and / or seafood containing swelling-inhibiting waxy corn starch, oligosaccharides and / or oligosaccharide-containing sugars, and protease, The aforementioned swelling-suppressing waxy corn starch, when in an 8% (w / v) suspension, has a maximum viscosity of 3,000 to 3,500 mPa·s and a breakdown of 500 to 1,000 mPa·s when measured with a rapid viscoanalytic analyzer (RVA). A meat and / or seafood quality improver characterized in that the improvement of the quality of the meat and / or seafood is at least one of the following: an improvement in the yield of the meat and / or seafood after cooking, an improvement in the texture of the meat and / or seafood after cooking, and an improvement in the texture of the meat and / or seafood after storage.

2. The meat and / or seafood quality improver according to claim 1, wherein the oligosaccharide and / or oligosaccharide-containing sugars contain 35 to 70% (w / w) of one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose, maltheptaose, and maltooctaose.

3. A quality improver for meat and / or seafood according to claim 1 or 2, comprising 25-85% (w / w) of the swelling-inhibiting waxy corn starch, 5-40% (w / w) of the oligosaccharide and / or oligosaccharide-containing sugars as the amount of oligosaccharide, and 0.01-2.5% (w / w) of the protease.

4. A method for improving the quality of meat and / or seafood, This method involves using 0.3-8% (w / w) of swelling-inhibiting waxy corn starch, 0.02-0.75% (w / w) of oligosaccharides and / or oligosaccharide-containing sugars as oligosaccharides, and 0.002-0.05% (w / w) of protease per 100 parts by weight of meat and / or fish and shellfish. The aforementioned swelling-suppressing waxy corn starch, when in an 8% (w / v) suspension, has a maximum viscosity of 3,000 to 3,500 mPa·s and a breakdown of 500 to 1,000 mPa·s when measured with a rapid viscoanalytic analyzer (RVA). A method for improving the quality of meat and / or seafood, characterized in that the improvement in the quality of the meat and / or seafood is at least one of the following: an improvement in the yield of the meat and / or seafood after cooking, an improvement in the texture of the meat and / or seafood after cooking, and an improvement in the texture of the meat and / or seafood after storage.

5. A method for improving the quality of meat and / or seafood according to claim 4, wherein, before cooking the meat and / or seafood, the swelling-inhibiting waxy corn starch, the oligosaccharide and / or oligosaccharide-containing sugars, and the protease are added to the meat and / or seafood by one or more treatments selected from immersion, coating, kneading, tumbling, and injection.

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