Stripping agent

Abstract

This technology improves the release properties of meat processing products from their packaging films. [Solution] A release agent for improving the film release properties of processed meat products, comprising oil-processed starch.

Description

Technical Field

[0001] The present invention relates to a peeling improver.

Background Art

[0002] As technologies for making the peelability and adhesion between meat processed foods and packaging materials favorable, there are those described in Patent Documents 1 to 5. Patent Document 1 (Japanese Unexamined Patent Application Publication No. 2017-63684) describes a casing peelability improver for processed foods containing one or more selected from the group consisting of diglycerin fatty acid esters, triglycerin fatty acid esters, and glycerin organic acid fatty acid esters (Claim 1), and it is said that the peelability of the casing during the production or consumption of processed foods can be improved (Paragraph 0007).

[0003] Patent Document 2 (Japanese Unexamined Patent Application Publication No. 2004-65020) describes a quality improver for fish paste products containing polysorbate (Claim 1). When using this to prepare fish paste products, it is said that it can prevent a decrease in whiteness, prevent a decrease in elasticity (springiness), and does not affect the flavor of the fish paste products, and the peelability from the container or packaging of the final product is improved (Paragraph 0006).

[0004] Patent Document 3 (Japanese Patent Publication No. 43-13650) describes a method for producing ham and sausage products with improved adhesion between the contents and the casing of ham and sausage, which is to treat the surface of a hydrophobic plastic film with a high voltage accompanied by corona discharge, and optionally apply and dry a water-soluble or hydrophilic substance such as gelatin or starch to the treated surface, and use a casing for ham and sausage with the treated surface facing inward (Claim 1).

[0005] Patent Document 4 (Japanese Unexamined Patent Publication No. 54-143548) describes a method for bonding a film for meat processing casings, in which, when forming a cellophane film into a tubular shape as a casing for meat processing, a starch hydrolysate adjusted to have a DE (Dextrose Equivalent) of 30 or less and cyclic dextrin in the range of 10 to 30% of the total solids is applied in a strip to one end of the cellophane film, and then the applied surface and the other end are bonded together so that the cellophane film becomes tubular (Claim 1).

[0006] Furthermore, Patent Document 5 (Japanese Patent Publication No. 2007-129985) describes a food release-improving composition that is contained in food and improves its ability to be released from containers or films, and which mainly comprises a fermented soy product obtained by fermenting and decomposing soybeans with one or more of fungi, yeasts, and lactic acid bacteria in a state of 5% by weight or less of salt or no salt, and describes meat products such as sausages as a specific example of food (paragraph 0037). [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2017-63684 [Patent Document 2] Japanese Patent Publication No. 2004-65020 [Patent Document 3] Special Publication No. 43-13650 [Patent Document 4] Japanese Patent Application Publication No. 54-143548 [Patent Document 5] Japanese Patent Publication No. 2007-129985 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] Through the inventors' investigations, it became clear that even in the technology described in the above-mentioned patent document, there is still room for improvement in terms of making the peelability of processed meat products such as processed seafood products from the packaging film desirable.

[0009] This invention provides a technology for improving the peelability of meat processing products from their packaging films. [Means for solving the problem]

[0010] The present invention provides the following release-enhancing agent and a method for improving the film release properties of processed meat products. [1] A release agent for improving the film release properties of processed meat products, comprising oil-processed starch. [2] The release agent according to [1], wherein the raw material starch of the oil-processed starch comprises one or more selected from the group consisting of phosphate-crosslinked starch, acetylated starch, and unprocessed starch. [3] The release agent according to [1] or [2], wherein the raw material starch of the oil-processed starch is derived from one or more selected from the group consisting of cassava, wheat, and corn. [4] The release agent according to any one of [1] to [3], wherein the meat processed food is selected from the group consisting of processed seafood products and processed meat products. [5] The release agent according to [4], wherein the processed seafood product is selected from the group consisting of fish sausage, crab-flavored fish cake, and fish protein bar. [6] The meat processed food is a processed seafood product, The amount of surimi in the aforementioned processed seafood product is 20% by mass or more and 50% by mass or less. The release agent according to any one of [1] to [5], wherein the mass ratio of the content of oil-processed starch to the content of surimi in the processed fish product (oil-processed starch / surimi) is 0.03 or more and 0.6 or less. [7] A step of obtaining a meat processing food composition by incorporating a release agent described in any one of [1] to [6], A step of preparing a package in which the meat processed food composition is covered with a film, A step of heating the packaged body to obtain processed meat food, including, A method for improving the film release properties of processed meat products. [8] The meat processed food composition is a processed seafood food composition, The process further includes the step of applying a coloring composition to the surface of the film, which is a non-edible film. In the step of preparing the packaging, the coloring composition is brought into contact with the meat processing food composition and covered with the film, The method for improving film release properties according to [7], wherein the step of obtaining a processed meat product is a step of obtaining a processed meat product with a colored surface.

[0011] Furthermore, any combination of these configurations, as well as conversions of the expressions of the present invention between methods, apparatus, etc., are also valid embodiments of the present invention. [Effects of the Invention]

[0012] According to the present invention, the peelability of processed meat products from packaging films can be improved. [Modes for carrying out the invention]

[0013] Embodiments of the present invention will be described below. Unless otherwise specified, the "~" in numerical ranges represents the range from above to below, and includes both values ​​at either end. In this embodiment, the composition may contain each component individually or in combination of two or more components.

[0014] (Removal enhancer) In this embodiment, the release agent improves the film release properties of processed meat products and includes oil-modified starch. The peeling improver is specifically a composition used by being blended into processed meat products. The peeling improver is preferably blended into at least a part of the processed meat product and is blended in a region where the processed meat product contacts the packaging film. Also, the peeling improver may be blended into the entire processed meat product.

[0015] In the present embodiment, since the peeling improver contains oil-processed starch as an active ingredient, the peelability from a packaging film such as a casing film of a processed meat product can be improved. For this reason, for example, adhesion of the processed meat product to the film when peeling the processed meat product from the film can be suitably reduced. Also, for example, it becomes possible to improve the uniformity or smoothness of the surface of the processed meat product after peeling. Also, according to the present embodiment, for example, even when the starch content of a processed meat product containing starch is increased, it becomes possible to improve the peelability from the packaging film. Also, when the processed meat product is a fish paste product, for example, even when the grade of the surimi blended into the fish paste product is low, it can be made excellent in peelability from the packaging film. Here, the grade of surimi is ranked based on moisture value, pH, number of impurities, whiteness of color, elasticity when made into kamaboko, physical properties, etc. for each production area and fish species.

[0016] (Oil-processed starch) Specifically, oil-processed starch is a starch material produced through a process including an operation of adding one or more selected from the group consisting of edible oils and edible oil-related substances to raw starch and then mixing and heating.

[0017] Regardless of the origin of the raw starch of the oil-processed starch, for example, it contains one or more selected from the group consisting of cassava, wheat, corn, and pea, and preferably contains one or more selected from the group consisting of cassava, wheat, and corn. Thereby, the effect of improving peelability can be obtained more stably.

[0018] Furthermore, the raw starch for processed oil starch may be raw starch or processed starch. Examples of processed starch include esterification such as acetylation; etherification; and cross-linking such as phosphate cross-linking and adipic acid cross-linking, either alone or in combination. The raw starch for the processed oil starch preferably includes one or more selected from the group consisting of phosphate-crosslinked starch, acetylated starch, and unprocessed starch. This allows for a more stable acquisition of the peelability improvement effect.

[0019] Examples of modified oil and fat starches include modified oil and fat phosphate cross-linked starch, modified oil and fat acetylated phosphate cross-linked starch, and modified oil and fat acetylated starch.

[0020] The release agent may consist of oil-processed starch, or it may contain other components. Other ingredients include starches other than processed oil starches; plant proteins derived from soybeans, wheat, etc.; animal proteins such as milk proteins and dried egg whites; additives such as thickening polysaccharides and gelling agents; and grain flours such as wheat flour.

[0021] The content of oil-processed starch in the release agent is preferably more than 50% by mass of the total release agent, more preferably 60% by mass or more, even more preferably 70% by mass or more, even more preferably 80% by mass or more, even more preferably 90% by mass or more, and even more preferably 95% by mass or more. This makes it possible to obtain the desired effect while reducing the amount of release agent added. Furthermore, the content of oil-processed starch in the release agent is specifically 100% by mass or less, and may also be, for example, 99% by mass or less.

[0022] (meat) Specific examples of meat in processed meat products include the meat of fish (e.g., Alaska pollock, sea bream, hairtail, lizardfish, mackerel, croaker, conger eel), crustaceans (e.g., shrimp, crab), mollusks (e.g., squid, octopus, shellfish), and other seafood; Meat from mammals such as cattle, pigs, sheep, and goats; The meat of birds, such as chickens, ducks, turkeys, geese, and other domesticated birds; The meat of reptiles such as crocodiles; and This includes one or more species selected from the group consisting of the meat of amphibians such as frogs. The meat is preferably the meat of seafood, and more preferably fish meat. This makes it possible to more reliably obtain the effect of improving the peelability.

[0023] The meat used as a raw material for processed meat products is preferably in the form of minced meat, surimi, or other minced or paste-like material. This makes it possible to more reliably obtain the effect of improving release properties. It also makes the appearance of the surface of the processed meat product that has been released from the film more desirable.

[0024] (Meat processed food) The processed meat product is specifically a processed food product containing the release agent and meat in this embodiment, wherein at least a portion of the product is placed in contact with the film. For example, the processed meat product may be film-packaged. Alternatively, the processed meat product may be placed in contact with a film that separates multiple processed meat products or between processed meat products and other components. The processed meat products are specifically selected from the group consisting of processed seafood products such as fish sausage, crab-flavored fish cake, and fish protein bars, and processed meat products such as pressed ham, skinless sausage, and meat protein bars, with processed seafood products being preferred. This makes it possible to more reliably obtain the effect of improving peelability.

[0025] When the processed meat product is a processed seafood product, the amount of surimi in the processed seafood product is preferably 20% by mass or more, more preferably 23% by mass or more, and even more preferably 26% by mass or more. This allows for a better peeling effect. Furthermore, the surimi content in the processed seafood product is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. This makes it possible to obtain a processed seafood product with a desirable texture while keeping manufacturing costs down. In addition, the surimi content in the processed seafood product may be, for example, 60% by mass or less, 58% by mass or less, 55% by mass or less, 35% by mass or less, or 30% by mass or less.

[0026] When the surimi content in the processed seafood product is within the above range, the mass ratio of the oil-modified starch content to the surimi content in the processed seafood product (oil-modified starch / surimi) is preferably 0.03 or higher, more preferably 0.06 or higher, and even more preferably 0.08 or higher. This makes it possible to more reliably obtain the effect of improving peelability. Furthermore, when the amount of surimi in the processed seafood product is within the above range, the above mass ratio (oil-processed starch / surimi) is preferably 0.6 or less, more preferably 0.4 or less, even more preferably 0.3 or less, and even more preferably 0.2 or less.

[0027] Furthermore, the mass ratio of the total starch content to the surimi content in the processed seafood product (starch / surimi) is preferably 0.15 to 0.5, and more preferably 0.3 to 0.45, in order to more reliably obtain the effect of improving peelability.

[0028] Processed meat products may further contain ingredients other than meat and processed starch. Such ingredients include starches other than processed oil starches; eggs such as egg yolks, egg whites, and whole eggs; seasonings such as salt, sugar, dashi stock powder, and umami seasonings; extracts such as crab extract; and water.

[0029] Examples of starches other than oil-processed starches (hereinafter also referred to as "non-oil-processed starches") include unprocessed starches such as corn starch, high-amylose corn starch, waxy corn starch, potato starch, tapioca starch, pea starch, and wheat starch; and one or more selected from the group consisting of processed starches obtained by chemically, physically, or enzymatically processing these starches. Examples of modified starches include acetylated starch, phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, and oxidized starch.

[0030] The mass ratio of non-fat processed starch content to fat processed starch content in processed meat products (non-fat processed starch / fat processed starch) is preferably 0.4 or higher, more preferably 0.6 or higher, and even more preferably 0.8 or higher. This ensures a more reliable improvement in release properties. Similarly, the above mass ratio (non-fat processed starch / fat processed starch) is preferably 3 or less, more preferably 2.5 or less, even more preferably 2.1 or less, and even more preferably 1.8 or less.

[0031] Furthermore, processed meat products may also contain phospholipids such as lecithin. This can further improve their peelability. The lecithin content in processed meat products can be, for example, 0.1 to 1% by mass relative to the total amount of processed meat products.

[0032] The processed meat product may further contain soy protein emulsion curd (hereinafter also referred to as "soy curd"). Soy protein emulsion curd is an emulsion containing soy protein, water, and edible oils and fats. The soy protein emulsion curd may also contain other components not listed above. Soy protein emulsion curd contains a coagulated material composed of soy protein and is formed by mixing raw materials including soy protein, water, and edible oils and fats. The properties of soy protein emulsion curd can be, for example, solid, paste-like, or crumbly.

[0033] Soy protein may be incorporated into soy curd as an ingredient containing it. Examples of soy protein and ingredients containing it include soy protein; soy flour such as defatted soy flour; soy milk; and products obtained by treating these with enzymes or other methods. The soy protein content in soy curd is preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 8% by mass or more, and even more preferably 10% by mass or more, relative to the total soy curd. This improves the manufacturing stability of soy curd. Furthermore, the soy protein content in the soy curd is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 25% by mass or less, relative to the total soy curd. This makes the handling of the soy curd more convenient when manufacturing processed meat products.

[0034] The water content in soybean curd can be the remainder after subtracting the amount of components other than water contained in the soybean curd. Furthermore, the water content in soybean curd is, for example, 35% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 65% ​​by mass or more, relative to the total soybean curd. This improves the manufacturing stability of soybean curd. Furthermore, the water content in the soybean curd is preferably 98% by mass or less, more preferably 90% by mass or less, even more preferably 80% by mass or less, and even more preferably 75% by mass or less, and may also be, for example, 60% by mass or less. This makes the handling of the soybean curd more favorable when manufacturing processed meat products.

[0035] Edible oils and fats include, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cocoa butter, palm kernel oil, and coconut oil; animal oils such as beef tallow, lard, milk fat, chicken fat, and fish oil; synthetic oils such as medium-chain triglycerides; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these. In addition, oils and fats that have been treated with vegetable flavoring agents, or flavored with flavorings, seasonings, natural ingredients, etc., may also be used.

[0036] The edible oil is preferably an oil that is liquid at 25°C, more preferably a vegetable oil that is liquid at 25°C, and even more preferably one or more selected from the group consisting of rapeseed oil, soybean oil, and sunflower oil. This improves the manufacturing stability of soybean curd. Specifically, an oil that is liquid at 25°C is an oil with a melting point of less than 25°C. Specifically, the melting point is measured in accordance with "2.2.4.2-1996 Melting Point (Elevating Melting Point)" of the Standard Method for Analysis of Fats and Oils (The Japan Oil Chemists' Society).

[0037] The edible oil content in the soybean curd is preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 2.5% by mass or more, and even more preferably 3.5% by mass or more, and may also be, for example, 6% by mass or more. This improves the manufacturing stability of the soybean curd. Furthermore, the edible oil content in the soybean curd is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, and may also be, for example, 5% by mass or less or 3% by mass or less. This makes it possible to handle the soybean curd more easily when manufacturing processed meat products.

[0038] Next, we will explain the manufacturing method for processed meat products. Meat processed foods can be manufactured according to their type and raw materials, and may include the following processes, for example: (Step 10) Step to obtain a meat processing food composition by blending in a release agent. (Step 20) Step of preparing a package in which the meat processed food composition is covered with a film. (Step 30) Process of heating the package to obtain processed meat product.

[0039] In step 10, specifically, a release agent, meat, and other raw materials are kneaded together to obtain a meat processing food composition.

[0040] In step 20, a package is obtained in which at least a portion of the processed meat food composition is in contact with the film. Alternatively, the package may be such that the entire processed meat food composition is covered with the film.

[0041] The film is preferably a non-edible film. This makes it easier to peel the processed meat product obtained in step 30 from the film.

[0042] There are no restrictions on the shape and material of the non-edible film. Examples of non-edible films include viscose casings, materials manufactured in a tubular shape by impregnating special paper with viscose made from wood pulp (fibrous casings), polyvinylidene chloride single-layer films, nylon / adhesive resin / polyethylene heat-shrinkable tubes, nylon / adhesive resin / polyolefin heat-shrinkable tubes, and the like. Preferably, the non-edible film is at least one selected from the group consisting of polyvinylidene chloride single-layer films, nylon / adhesive resin / polyolefin heat-shrinkable tubes, and nylon / adhesive resin / polyethylene heat-shrinkable tubes. This allows for a more stable release improvement effect. Another example of a non-edible film is a polyethylene single-layer film. Non-edible films can take the form of sheets, tubes, bags, etc.

[0043] In step 30, the heating method is one or more selected from the group consisting of, for example, steaming, boiling, baking, retorting, and drum dry baking.

[0044] In the resulting processed meat product, the film may be removed after manufacturing and before distribution, or at any desired stage after distribution (for example, before consumption). In the manufacturing process of processed meat products, incorporating a release agent into the processed meat product composition can improve the release properties between the resulting processed meat product and the film. Furthermore, in this embodiment, the method for improving the film peelability of processed meat products includes steps 10, 20, and 30 described above.

[0045] Furthermore, in the method for producing processed meat products and the method for improving film release properties, preferably, the processed meat product composition is a processed seafood product composition, and the method further includes a step (step 40) of applying a coloring composition to the surface of a non-edible film, wherein in step 20, the processed meat product composition is brought into contact with the coloring composition and covered with the film, and step 30 is a step of obtaining a processed meat product with a colored surface. This makes it possible to improve the film release properties of processed seafood products with a colored surface, such as crab-flavored fish cakes, while also reducing the amount of coloring on the film. Specifically, the coloring composition may be prepared by taking a portion of the same composition as that used for processed meat products and adding a coloring agent.

[0046] In this case, the release agent is preferably incorporated into the coloring composition, and more preferably into the coloring composition and the meat processing food composition.

[0047] The coloring composition, together with the meat processing food composition, constitutes a part of the meat processing food, and preferably in step 30, the coloring composition and the meat processing food composition are integrated to obtain a meat processing food. In step 40, the coloring composition only needs to be in contact with at least a portion of the meat processing food composition, or it can cover the entire meat processing food composition. In step 40, by providing a coloring composition in contact with the processed meat food composition, at least a portion of the surface of the processed meat food can be selectively colored.

[0048] The aforementioned ingredients can be used as raw materials for coloring compositions and for meat processing food compositions. Other raw materials include pigments such as tomato pigment (lycopene, etc.), paprika pigment, red yeast rice, and cochineal, and it is preferable to use one or more selected from the group consisting of tomato pigment and red yeast rice. Furthermore, when incorporating a pigment into a coloring composition, the amount to be incorporated is, for example, 0.01% by mass or more and 2% by mass or less of the total coloring composition. [Examples]

[0049] Examples of the present invention are shown below. The spirit of the present invention is not limited to these examples.

[0050] (raw materials) The following were the main ingredients used: (starch) Phosphate-crosslinked tapioca starch 1: Actbody TP-1, manufactured by J-Oil Mills Co., Ltd. Phosphate-crosslinked tapioca starch 2: Actbody TP-2, manufactured by J-Oil Mills Co., Ltd. Phosphate-crosslinked tapioca starch 3: Actbody TP-4W, manufactured by J-Oil Mills Co., Ltd. Acetylated phosphate-crosslinked tapioca starch A: Produced in Production Example 1 Acetylated phosphate-crosslinked tapioca starch B: Produced in Production Example 2 Acetylated tapioca starch 1: Produced using manufacturing example 3 Acetylated tapioca starch 2: Actbody N-5, manufactured by J-Oil Mills Co., Ltd. Wheat starch: Wheat starch, manufactured by Chiba Flour Milling Co., Ltd. Potato starch: Gelcol BP-200, manufactured by J-Oil Mills Co., Ltd. (emulsifier) Diglycerin monooleate: Rikemar JV2681, manufactured by Riken Vitamin Co., Ltd. (others) High-linol safflower oil: Safflower salad oil, manufactured by Summit Oil Co., Ltd. Frozen surimi 1: Alaska pollock KA (premium), manufactured by Tokai Starch Co., Ltd. Frozen surimi 2: Alaska pollock RA (low grade), manufactured by Tokai Starch Co., Ltd. Frozen surimi 3: Alaska pollock A (premium), manufactured by Tokai Starch Co., Ltd. Frozen surimi 4: Lizardfish, manufactured by Tokai Starch Co., Ltd. Crab extract: Crab seasoning liquid, manufactured by Futaba Co., Ltd. Dashi stock powder: Dashi stock powder, manufactured by Yamaki Co., Ltd. Sugar: Refined white sugar, manufactured by Pearl Ace Co., Ltd. Soybean card: Manufactured in manufacturing example 9 Soy protein: Manufactured by Fuji Oil Co., Ltd., New Fuji Pro SEH Rapeseed oil: Manufactured by J-Oil Mills Co., Ltd., smooth canola oil Liquid Crab Flavor: Crab's Bounty, manufactured by Kotobuki Confectionery Co., Ltd. Dashi stock powder: Dashi stock powder, manufactured by Yamaki Co., Ltd. Umami seasoning: Ajinomoto, manufactured by Ajinomoto Co., Inc. Lycopene: Lycopene Base No. 35108, manufactured by San-Ei Gen F.F.I. Co., Ltd. Red yeast rice: Sunred MR, manufactured by San-Ei Gen F.F.I. Co., Ltd. Lecithin: SLP-Paste, manufactured by Tsuji Oil Co., Ltd.

[0051] (Manufacturing Examples 1-3) (Manufacturing Example 1) Production of acetylated phosphate crosslinked tapioca starch A A slurry was prepared in a 500 mL separable flask using tapioca starch (manufactured by J-Oil Mills Co., Ltd.). Water was added to 160 g of starch so that the dry weight of the starch relative to the slurry mass was 38% (dry starch weight / slurry weight). After the temperature of the obtained slurry was raised to 30°C, 144 mg of phosphorus oxychloride was added at pH 11.3. Then, sodium hydroxide aqueous solution was added dropwise as needed to maintain the pH within ±0.03 of the set value until the reaction was complete, and the reaction was allowed to proceed for 90 minutes. After that, 4.3 g of vinyl acetate was added at pH 8.4. Sodium hydroxide aqueous solution was added dropwise as needed to maintain the pH within ±0.03 of the set value until the reaction was complete, and the reaction was allowed to proceed for 60 minutes. After that, 3% by mass of sodium hydroxide was added to the slurry to neutralize it to pH 6, and after washing, dehydration, and drying, acetylated phosphate-crosslinked tapioca starch A was obtained.

[0052] (Manufacturing Example 2) Production of Acetylated Phosphate-Crosslinked Tapioca Starch B A slurry was prepared in a 500 mL separable flask using tapioca starch (manufactured by J-Oil Mills Co., Ltd.). Water was added to 160 g of starch so that the dry weight of the starch relative to the slurry mass was 38% (dry starch weight / slurry weight). After the temperature of the obtained slurry was raised to 30°C, 144 mg of phosphorus oxychloride was added at pH 11.0. Then, sodium hydroxide aqueous solution was added dropwise as needed to maintain the pH within ±0.03 of the set value until the reaction was complete, and the reaction was allowed to proceed for 90 minutes. Subsequently, 7.3 g of vinyl acetate was added at pH 8.4, and sodium hydroxide aqueous solution was added dropwise as needed to maintain the pH within ±0.03 of the set value until the reaction was complete, and the reaction was allowed to proceed for 60 minutes. After that, 3% by mass of sodium hydroxide was added to the slurry to neutralize it to pH 6, and after washing, dehydration, and drying, acetylated phosphate-crosslinked tapioca starch B was obtained.

[0053] (Manufacturing Example 3) Production of Acetylated Tapioca Starch 1 A slurry was prepared in a 500 mL separable flask using tapioca starch (manufactured by J-Oil Mills Co., Ltd.). Water was added to 160 g of starch so that the dry weight of the starch relative to the slurry mass was 45% (dry starch weight / slurry weight). 350 ppm sodium hypochlorite was added to the resulting slurry and the mixture was reacted for 60 minutes. Subsequently, the temperature was raised to 30°C, and 6.2 g of vinyl acetate was added at pH 8.4. Then, sodium hydroxide aqueous solution was added dropwise as needed to maintain the pH within ±0.15 of the set value until the end of the reaction, and the mixture was reacted for 60 minutes. Subsequently, 3% by mass hydrochloric acid was added to the slurry to adjust the pH to 3, and the mixture was reacted for 60 minutes. Furthermore, 3% by mass sodium hydroxide was added to the slurry to neutralize it to pH 6.8, and the mixture was reacted for 60 minutes. After washing, dehydrating, and drying, acetylated tapioca starch 1 was obtained.

[0054] (Manufacturing examples 4-8) Oil-modified starches 1-5 were manufactured using the following procedure.

[0055] (Manufacturing example 4) To 100 parts by mass of phosphate-crosslinked tapioca starch 1, 0.1 parts by mass of high-linol safflower oil, 0.05 parts by mass of diglycerin monooleate, and 0.4 parts by mass of a 25% sodium carbonate aqueous solution (0.1 parts by mass as sodium carbonate equivalent) prepared by completely dissolving sodium carbonate in 30 parts by mass of water in 10 parts by mass of sodium carbonate were added. The mixture was then uniformly mixed at 3000 rpm for 3 minutes using a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture (moisture content 14.8%). This mixture was heated in a shelf-type dryer at 70°C for 10 days to obtain oil-processed starch 1 (oil-processed phosphate-crosslinked tapioca starch). In all production examples described herein, a Super Mixer (manufactured by Kawata Co., Ltd.) was used as the mixer.

[0056] (Manufacturing example 5) In this example, 100 parts by mass of acetylated phosphate cross-linked tapioca starch (a mixture of acetylated phosphate cross-linked tapioca starch A and acetylated phosphate cross-linked tapioca starch B in a 1:0.67 ratio) were mixed with 0.3 parts by mass of trisodium citrate, 0.1 parts by mass of safflower oil, and 0.05 parts by mass of glycerin fatty acid ester. The mixture was then uniformly mixed in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). This mixture was heated in a shelf-type dryer at 70°C for 12 days to obtain oil-processed starch 2 (oil-processed acetylated phosphate cross-linked tapioca starch).

[0057] (Manufacturing example 6) In this example, 100 parts by mass of phosphate-crosslinked tapioca starch (a mixture of phosphate-crosslinked tapioca starch 2 and phosphate-crosslinked tapioca starch 3 in a 1:2.15 ratio) were mixed with 0.3 parts by mass of trisodium citrate and 0.3 parts by mass of high-linol safflower oil. The mixture was then uniformly mixed in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). This mixture was heated in a shelf-type dryer at 70°C for 14 days to obtain oil-processed starch 3 (oil-processed phosphate-crosslinked tapioca starch).

[0058] (Manufacturing example 7) In this example, 100 parts by mass of acetylated tapioca starch 1 was mixed with 0.2 parts by mass of high-linol safflower oil and 0.2 parts by mass of polyglycerin fatty acid ester, and the mixture was uniformly mixed in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). This mixture was heated in a shelf-type dryer at 70°C for 5 days to obtain oil-processed starch 4 (oil-processed acetylated tapioca starch).

[0059] (Manufacturing example 8) In this example, 100 parts by mass of acetylated tapioca starch 2 was mixed with 0.09 parts by mass of high-linol safflower oil and 0.04 parts by mass of polyglycerin fatty acid ester, and the mixture was uniformly mixed in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content 14.8%). This mixture was heated in a shelf-type dryer at 70°C for 5 days to obtain oil-processed starch 5 (oil-processed acetylated tapioca starch).

[0060] (Manufacturing example 9) In this example, soybean cards were manufactured using the following procedure. 1. The powdered ingredients (soy protein) and water were measured out according to the formulation described below. 2. Rapeseed oil was added to the powdered material and mixed. 3. Water was added and the mixture was blended in a food processor (manufactured by Panasonic Corporation). The resulting mixture was used as soybean curd.

[0061] The raw material composition of the soybean curd is shown below. Raw material quality % soy protein 20 Rapeseed oil 9 Water 71 Total 100

[0062] (Examples 1-4, Comparative Example 1, Control Example 1) Sheet kamaboko was prepared and evaluated for each example using the following method. In Comparative Example 1, wheat starch was added so that the total amount of processed oil starch and wheat starch was the same as in Example 1.

[0063] (Method of manufacturing sheet kamaboko) 1. Preparation Salt and other auxiliary materials were weighed out. The frozen fish paste was partially thawed and then cut into cubes with a knife.

[0064] 2. Mixing 2-A. The cut frozen fish paste was finely ground in a food processor. 2-B. Only salt was added and the mixture was mixed. 2-C. Add 1 / 3 of the crushed ice and mix. 2-D. Add 1 / 3 of the auxiliary ingredients other than salt and crushed ice, and mix. 2-E. Add 1 / 3 of the crushed ice and mix.

[0065] 3. Degassing The mixture obtained in step 2 was placed in a bag and degassed using a vacuum packaging machine (Hot Temp, manufactured by Nichiwa Electric Co., Ltd.).

[0066] 4. Sheet molding The dough was formed into a sheet using a manual noodle-making machine. Approximately 25g of surimi (fish paste) was placed in a resealable bag (Unipack F, manufactured by Seisan Nipponsha Co., Ltd.), passed through a noodle-making machine, and formed into a sheet.

[0067] 5.Heating Steam convection oven (RATIONAL brand), steam 90°C, 13 minutes The sheets were placed on a hot plate and heated.

[0068] 6. Cooling It was placed in ice water and cooled for 5 minutes. 7. Storage It was frozen overnight at -20°C.

[0069] (evaluation) For each example, the sheet kamaboko was subjected to a sensory evaluation of its peelability. In addition, to confirm the basic quality of the kamaboko, its resistance to tearing and texture (hardness, ease of crumbling) were also evaluated. Furthermore, the physical properties of the sheet kamaboko obtained in each example were measured using a texture analyzer (TA). The results are shown in Table 1.

[0070] (How to unzip) One hour before consumption, each sample of kamaboko (fish cake) was removed from the freezer and left to thaw at room temperature for one hour.

[0071] (Sheet peelability) Two evaluators assessed the degree to which the kamaboko dough adhered to the sheet after peeling it off, using the following criteria, and the average score was used as the rating. 4: No kamaboko dough is visible. 3: There is not much kamaboko dough sticking to it. 2: There is some slight sticking of the kamaboko dough. 1: There is a lot of kamaboko dough sticking to it.

[0072] (Resistant to tearing) Two evaluators assessed how easily the kamaboko dough tore when peeled from the sheet, using the following criteria. The average score was used as the final rating, with a score of 2.0 or higher considered a passing grade. 4: It doesn't tear at all. 3: Almost impossible to tear 2: Somewhat easily torn 1: Quite easy to tear

[0073] (Texture) Two evaluators assessed the hardness and crumbliness of the sheet kamaboko obtained in each example according to the following criteria, and the average score was used as the score, with a score of 2.0 or higher being considered a passing grade. (Hardness) 4: Has a firm texture. 3: Hard 2: Soft and brittle 1: Quite soft and fragile (loosening properties) 4: Feels very relaxed 3: Feeling relaxed 2: I don't feel much loosening effect. 1: I don't feel any loosening effect at all.

[0074] (TA measurement) The breaking strength (g) and breaking distance (mm) of the kamaboko obtained in each example were measured by the following method. Measurement sample: Sheet-shaped kamaboko (fish cake), approximately 1.2 mm thick, cut into pieces approximately 4 x 4 cm in size. Measurement device: TA-XT Plus (manufactured by Eiko Seiki Co., Ltd.), the sample is fixed to a fixing device (film support ring) and measured. Plunger: 5mm sphere Test speed: 1 mm / min Measurement temperature: room temperature

[0075] [Table 1]

[0076] (Examples 5-8) Except for the formulation of the sheet kamaboko as shown in Table 2, the sheet kamaboko was prepared in accordance with Example 1, and the sheet's peelability, resistance to tearing, and texture (hardness, crumbling) were evaluated sensoryly in accordance with Example 1. The results are shown in Table 2.

[0077] [Table 2]

[0078] Tables 1 and 2 show that in Comparative Example 1, where the amount of surimi was reduced compared to Control Example 1, the sheet peelability was worse than in Control Example 1. In contrast, in each example, even when the amount of surimi was reduced compared to Control Example 1, a more favorable sheet peelability was obtained compared to Comparative Example 1.

[0079] (Examples 9-13, Comparative Example 2, Control Example 2) Except for the formulation of the sheet kamaboko as described in Table 3 or Table 4, the sheet kamaboko was prepared in accordance with Example 1, and sensory evaluation and TA measurement were performed in accordance with Example 1. The results are shown in Tables 3 and 4. In Comparative Example 2, wheat starch was added so that the total amount of processed oil starch and wheat starch was the same as in Examples 10 and 11. Control Example 2 had the same formulation as Control Example 1, but the sample was prepared and measured on different dates.

[0080] [Table 3]

[0081] [Table 4]

[0082] Tables 3 and 4 show that in Example 9, the sheet peelability was improved compared to Control Example 1, which had a larger amount of surimi. In Examples 10 and 11, even when the amount of surimi was further reduced compared to each control example, preferable sheet peelability was obtained compared to Comparative Example 2. Furthermore, in Examples 12 and 13, the sheet peelability was improved compared to Control Example 2, which had the same amount of surimi.

[0083] (Example 14, Control Example 3) Except for the formulation of the sheet kamaboko as shown in Table 5, the sheet kamaboko was prepared in accordance with Example 1, and sensory evaluation was performed in accordance with Example 1. The results are shown in Table 5.

[0084] [Table 5]

[0085] As shown in Table 5, compared to the case where only frozen surimi 1 (pollock KA: high grade) was used in the surimi, as in Control Example 1, when a lower-grade frozen surimi 2 (pollock RA: low grade) was mixed in, as in Control Example 3, the sheet peelability, physical properties, and texture all deteriorated significantly. As in Example 14, when oil-processed starch 1 was added to the starch, a sheet kamaboko with good sheet peelability and excellent texture was obtained, even when it contained lower-grade surimi.

[0086] (Control example 4, Example 15) In this example, colored surimi was produced using the formulations listed in Table 6, following the procedure described below. The manufacturing method followed the same procedure as in Example 1, performing steps 1 and 2 of the aforementioned "(Method for Manufacturing Sheet Kamaboko)". Lycopene and red yeast rice were added to the mixture obtained in step 2, and the mixture was mixed with a spatula until uniform.

[0087] (Control example 5, Examples 16 and 17) In this example, the adhesion was evaluated using the colored surimi obtained in Control Example 4 or Example 15 with the formulations described in Table 7. In Control Example 5 and Example 16, the colored surimi obtained in Control Example 4 and Example 15 were used as is. In Example 17, lecithin was added to the colored surimi obtained in Example 15, and the mixture was heated with a spatula until uniform to obtain the evaluation sample.

[0088] (Evaluation method) The surimi from Control Example 5 and Examples 16 and 17 were spread thinly onto a Showlex sheet using a spatula. Separately, in Control Example 4, a portion of the mixture obtained in step 2, following the procedure for Example 1, was used to produce a sheet of kamaboko. This sheet of kamaboko was removed from the bag and attached to the colored surimi side of the Showlex sheet. Then, it was heated in a steam convection oven (RATIONAL) at 90°C for 5 minutes and left at room temperature. After cooling, the Showlex sheet was peeled off and its peelability was visually evaluated. The evaluation criteria are shown below. 3: There is absolutely no colored fish paste attached. 2: Adhesion of colored fish paste is more than 0% but less than 30%. 1: More than 30% of the fish paste is colored. The number of evaluation samples for each example was set to 4. Table 7 shows the distribution of the scores for the evaluation samples.

[0089] [Table 6]

[0090] [Table 7]

[0091] As shown in Table 7, in Examples 16 and 17, using the colored surimi from Example 15 reduced the adhesion of the surimi to the sheet and improved peelability compared to Control Example 5, which used the colored surimi from Control Example 4.

Claims

1. A release agent for improving the film release properties of processed meat products, comprising oil-processed starch.

2. The peeling agent according to claim 1, wherein the raw material starch of the oil-processed starch comprises one or more selected from the group consisting of phosphate-crosslinked starch, acetylated starch, and unprocessed starch.

3. The peeling agent according to claim 1, wherein the raw material starch of the oil-processed starch comprises one or more selected from the group consisting of cassava, wheat, and corn.

4. The release agent according to any one of claims 1 to 3, wherein the meat processed food is selected from the group consisting of processed seafood products and processed meat products.

5. The release agent according to claim 4, wherein the processed seafood product is selected from the group consisting of fish sausage, crab-flavored fish cake, and fish protein bar.

6. The aforementioned processed meat product is a processed seafood product. The amount of surimi in the aforementioned processed seafood product is 20% by mass or more and 50% by mass or less. The release agent according to claim 4, wherein the mass ratio of the content of oil-processed starch to the content of surimi in the processed seafood product (oil-processed starch / surimi) is 0.03 or more and 0.6 or less.

7. A step of obtaining a meat processing food composition by incorporating a release agent according to any one of claims 1 to 3, A step of preparing a package in which the meat processed food composition is covered with a film, A step of heating the packaged body to obtain processed meat food, including, A method for improving the film release properties of processed meat products.

8. The meat processed food composition is a processed seafood food composition, The process further includes the step of applying a coloring composition to the surface of the film, which is a non-edible film. In the step of preparing the packaging, the coloring composition is brought into contact with the meat processing food composition and covered with the film, The method for improving film peelability according to claim 7, wherein the step of obtaining a processed meat product is a step of obtaining a processed meat product with a colored surface.

Images