Adhesive composition for processing fresh meat, and food product obtained by heating fresh meat containing the adhesive composition for processing fresh meat.

Abstract

To provide an adhesive composition for processing fresh meat that can bond not only lean meat, but also lean meat and skin, lean meat and fat, or fat to fat, without affecting the flavor after bonding, and to provide a food product made by heating fresh meat containing the above-mentioned adhesive composition for processing fresh meat. [Solution] An adhesive composition for processing fresh meat containing (A) starch, (B) enzyme-hydrolyzed lecithin, one or more emulsifiers selected from the group consisting of polyglycerol fatty acid esters with an HLB of 7 or higher and sucrose fatty acid esters with an HLB of 7 or higher, and (C) water.

Description

[TECHNICAL FIELD]

[0001] The present invention relates to an adhesive composition for processing fresh meat, and to a food obtained by heating fresh meat containing the adhesive composition for processing fresh meat. [BACKGROUND ART]

[0002] Bonding a plurality of non-uniform small-sized fresh meat pieces produced in the processing of livestock products to use them as a single block of fresh meat, and reducing offcuts produced when, for example, a portion connected only by ends or muscle tears off or skin peels off after a single block of fresh meat is cut, are important issues in the food processing industry from the perspective of sustainability such as reducing food loss, and from the perspective of economic benefits such as improving yield and increasing added value.

[0003] As a method for bonding such fresh meat, there has been disclosed an adhesive composition for livestock meat and seafood containing transglutaminase, milk protein powder, and salts wherein a 1% (w / w) aqueous solution of the salts has a pH of 10 or more and less than 13, and the solubility of the salts at 20°C is 20% (w / w) or more and less than 100% (w / w) (Patent Document 1).

[0004] Furthermore, as a method for binding high-grade fat meat and lower-grade meat, there has been disclosed an integrally bound synthetic beef obtained by adding a binder to high-grade fat meat and lower-grade meat, filling the mixture into a molding machine, and performing compression molding (Patent Document 2). [PRIOR ART DOCUMENTS] [Patent Documents]

[0005] [Patent Document 1] International Publication No. WO 2004 / 012524 [Patent Document 2] Japanese Unexamined Patent Publication No. Sho 61-195671 [Summary of the Invention] [Problem to be Solved by the Invention]

[0006] Patent Document 1 describes an adhesion method that relies on a catalytic effect acting on the amino acids of proteins. This method has drawbacks in terms of manufacturing efficiency, as it requires a time-consuming reaction and a process for reaction control. Furthermore, it cannot adhere to skin or fat, which do not have muscle tissue with protein as their main component on the surface, and it requires milk protein powder, which presents challenges in terms of allergens and reduced flavor. Patent Document 2 describes a manufacturing method that requires a specific manufacturing machine, making it a technology with limited versatility.

[0007] Therefore, the object of the present invention is to provide an adhesive composition for processing fresh meat that can bond not only lean meat, but also lean meat and skin, lean meat and fat, or fat to fat, without affecting the flavor after bonding, and a food product obtained by heating fresh meat containing the above-mentioned adhesive composition for processing fresh meat. [Means for solving the problem]

[0008] The inventors of this invention conducted intensive research to solve the above problems and discovered that by using an adhesive composition containing (A) starch, (B) enzymatically hydrolyzed lecithin, one or more emulsifiers selected from the group consisting of polyglycerol fatty acid esters with an HLB of 7 or higher and sucrose fatty acid esters with an HLB of 7 or higher, and (C) water, it is possible to bond not only lean meat, but also lean meat and skin, lean meat and fat, or fat to fat, and that this does not affect the flavor after bonding, thus completing the present invention.

[0009] In other words, the present invention is as follows: [1] to [3]. [1] An adhesive composition for processing fresh meat, comprising (A) starch, (B) enzymatically hydrolyzed lecithin, one or more emulsifiers selected from the group consisting of polyglycerol fatty acid esters with an HLB of 7 or higher and sucrose fatty acid esters with an HLB of 7 or higher, and (C) water. [2] (D) The adhesive composition for processing fresh meat according to [1], which contains gelatin. [3] A food product obtained by heating fresh meat containing the fresh meat processing adhesive compositions described in [1] and [2] above. [Effects of the Invention]

[0010] By using the fresh meat processing adhesive composition of the present invention, it is possible to obtain a fresh meat processing adhesive composition that can bond not only lean meat, but also lean meat and fat, lean meat and skin, or fat to fat, without affecting the flavor after bonding, and a food product made by heating fresh meat containing the fresh meat processing adhesive composition.

[0011] The mechanism of the present invention is presumed to be as follows: The adhesive composition for processing fresh meat of the present invention contains starch, which contributes to adhesion during heating, but also contains a specific emulsifier, which lowers the viscosity of the adhesive composition and allows it to adhere uniformly to the fresh meat to be bonded. Water helps to uniformly disperse the above components and contributes to the exertion of the adhesive strength of the starch.

[0012] Furthermore, by using the adhesive composition for processing fresh meat of the present invention, adhesion becomes possible regardless of the part of the fresh meat. Therefore, by using low-quality fresh meat with many sinews, separating the lean meat from the fatty meat, removing the sinews in between, and bonding them with the adhesive composition for processing fresh meat of the present invention, it becomes possible to produce food products made from heated fresh meat that is soft and has a good texture. [Modes for carrying out the invention]

[0013] [Fresh meat] In this invention, "fresh meat" refers to meat that has a specific shape, such as livestock meat (beef, pork, horse, lamb, etc.), poultry (chicken, duck, etc.), and fish (horse mackerel, salmon, etc.), which has not been subjected to heat treatment such as roasting, steaming, or boiling. Meat that does not have a specific shape, such as meat that has been minced, paste-like, or kneaded, is not included in the fresh meat of this invention. Furthermore, fresh meat can be any part of the above-mentioned meat, for example, in the case of livestock meat, this could be muscle tissue, organs, or the surrounding fat. The fat content of the fresh meat is not particularly limited.

[0014] In the food industry, two terms, "binding" and "adhesion," are used when referring to the joining or bonding of multiple food pieces. Binding is primarily used when joining or bonding aggregated foods where shape retention is more important than the joint surface. On the other hand, adhesion is primarily used when the joint surface is more important than the appearance after joining, or when joining or bonding food items with a large joint surface. In this invention, adhesion using the adhesive composition for fresh meat processing encompasses both binding and adhesion as described above.

[0015] [(A) Starch] The starch used in the adhesive composition for processed fresh meat products of the present invention is not particularly limited as long as it is a raw material containing starch extracted and purified from plants, etc. Examples include untreated starches such as wheat starch, potato starch, corn starch, waxy corn starch, high-amylose corn starch, sweet potato starch, tapioca starch, sago starch, and rice starch, or those which have been processed by etherification, esterification, crosslinking, oxidation, gelatinization, oil processing, acid treatment, enzyme treatment, etc. These starches may be used individually or in any combination of two or more types. From the viewpoint of the flavor of the food product obtained by heating fresh meat containing the adhesive composition for processed fresh meat products, phosphate-crosslinked oil-processed starch is preferred. In the present invention, preferred starches include corn starch Y[N] (manufactured by Sanwa Starch Industry Co., Ltd.: corn starch) and batter starch M2 (manufactured by Matsutani Chemical Industry Co., Ltd.: phosphate-crosslinked oil-processed starch).

[0016] The starch content in the adhesive composition for processing fresh meat according to the present invention is preferably 40 to 55% by mass, more preferably 45 to 55% by mass, and even more preferably 48 to 52% by mass. The effects of the present invention can be better realized when the starch content is 40% by mass or more.

[0017] [(B) Emulsifier] The emulsifier used in the adhesive composition for processed fresh meat products of the present invention is one or more selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters with an HLB of 7 or higher, and sucrose fatty acid esters with an HLB of 7 or higher.

[0018] <Enzyme-degraded lecithin> The enzyme-degraded lecithin used in the present invention is obtained by treating and modifying lecithin with an enzyme, and has a structure in which one fatty acid and a phosphoric acid-base are bound to a glycerin backbone. The enzyme for treating lecithin is not particularly limited, and examples thereof include phospholipase A2 and the like. Further, powdered enzyme-degraded lecithin obtained by powdering after enzyme treatment, fractionated and purified enzyme-degraded fractionated lecithin, or the like may also be used. These enzyme-degraded lecithins may be used alone, or any two or more thereof may be used in combination. As the enzyme-degraded lecithin used in the present invention, Elmizer A (Mitsubishi Corporation Life Science Ltd.) and the like are preferably used.

[0019] <Polyglycerol fatty acid ester with an HLB of 7 or more> The polyglycerol fatty acid ester used in the present invention is a compound in which a fatty acid is bound to polyglycerol formed by condensation of two or more glycerol molecules. The HLB is 7 or more, more preferably 9 or more, and still more preferably 11 or more. The condensation number of glycerol is not particularly limited, but is preferably 2 to 20, more preferably 4 or more, and particularly preferably 6 or more. The fatty acid bound to the polyglycerol fatty acid ester used in the present invention may be either a saturated fatty acid or an unsaturated fatty acid, but is preferably an unsaturated fatty acid such as oleic acid from the viewpoint of high dispersibility in water. The number of carbon atoms in the fatty acid is not particularly limited, but the fatty acid preferably has 12 to 24 carbon atoms. These polyglycerol fatty acid esters may be used alone, or any two or more thereof may be used in combination. As the polyglycerol fatty acid ester used in the present invention, Sansoft Q-17S (Taiyo Kagaku Co., Ltd.: decaglycerin monooleate, HLB 12.0), SY-Glyster TS-5S (Sakamoto Yakuhin Kogyo Co., Ltd.: hexaglycerin tristearate, HLB 7.4) and the like are preferably used.

[0020] <Sucrose fatty acid ester with an HLB of 7 or more> The sucrose fatty acid ester used in the present invention has an HLB of 7 or higher, more preferably 9 or higher, and still more preferably 11 or higher. The number of carbon atoms in the fatty acid is not particularly limited, but is preferably a fatty acid having 12 to 24 carbon atoms. The fatty acid bonded to the sucrose fatty acid ester used in the present invention may be either a saturated fatty acid or an unsaturated fatty acid. These sucrose fatty acid esters may be used alone, or two or more thereof may be used in any combination. As the sucrose fatty acid ester used in the present invention, Ryoto Sugar Ester S-970 (Mitsubishi Chemical Corporation: sucrose stearate, HLB 9.0), Ryoto Sugar Ester P-1670 (Mitsubishi Chemical Corporation: sucrose palmitate, HLB 16.0) and the like are preferably used.

[0021] In general, enzyme-decomposed lecithin, polyglycerin fatty acid esters with an HLB of 7 or higher, and sucrose fatty acid esters with an HLB of 7 or higher are difficult to disperse in water due to reasons such as their high melting point state (granules, beads, highly viscous paste, etc.). Therefore, it is preferable to add enzyme-decomposed lecithin, polyglycerin fatty acid ester with an HLB of 7 or higher, and sucrose fatty acid ester with an HLB of 7 or higher to water at a temperature not lower than their melting points in advance, stir to dissolve them, cool after the homogenization step, and then use the mixture.

[0022] In the adhesive composition for processing fresh meat of the present invention, the content of one or more emulsifiers selected from the group consisting of (B) enzyme-decomposed lecithin, polyglycerin fatty acid esters with an HLB of 7 or higher, and sucrose fatty acid esters with an HLB of 7 or higher is preferably 0.06 to 2% by mass, more preferably 0.08 to 1% by mass, and still more preferably 0.1 to 0.5% by mass. When the content of (B) is within this range, the effect of the present invention is more sufficiently exhibited.

[0023] [(C) Water] The adhesive composition for processing fresh meat according to the present invention contains water. This enhances the dispersibility of the emulsifier and improves the adhesion of starch and / or gelatin. The content of (C) water in the adhesive composition for processing fresh meat is preferably 20 to 55% by mass, more preferably 34 to 50% by mass. When the content of (C) water is within this range, the effects of the present invention are more fully realized.

[0024] [(D) Gelatin] Gelatin can be used in the adhesive composition for fresh meat processing of the present invention. The edible raw material containing gelatin is not particularly limited, and examples include crude collagen obtained by heating and extracting from raw materials such as skin, bones, tendons, and scales of cattle, pigs, chickens, and fish, which are treated with acid or alkali. The gelatin may be one that requires heating to 50°C or higher to dissolve in water, or one that dissolves at room temperature or below. Gelatin that requires heating to 50°C or higher to dissolve is preferably used after preheating and dissolving in a small amount of water, and from the viewpoint of improving the efficiency of manufacturing the adhesive composition for fresh meat processing, it is preferable to use gelatin that dissolves in water at room temperature or below. As for the gelatin used in the present invention, AP-150 (manufactured by Zerice Co., Ltd.: powdered gelatin) is preferably used as the gelatin that requires heating to 50°C or higher to dissolve in water, and Gelatin Nippi Water-Soluble Gelatin CSI-200 (manufactured by Nippi Corporation: micronized gelatin) is preferably used as the gelatin that dissolves at room temperature or below.

[0025] The adhesive composition for processing fresh meat of the present invention contains (D) gelatin, which allows for adhesion even under refrigeration and maintains sufficient adhesive strength until heat treatment is applied.

[0026] In the adhesive composition for processing fresh meat of the present invention, the gelatin content is preferably 0.1 to 2% by mass, and more preferably 0.5 to 1.5% by mass. The effects of the present invention can be better exhibited when the gelatin content is 0.1% by mass or more.

[0027] [Adhesive composition for processing fresh meat] The adhesive composition for processing fresh meat of the present invention is a liquid or paste-like substance in which (C) water, (A) starch, and (B) emulsifier are dispersed. It may also contain (D) gelatin. The adhesive composition for processing fresh meat is produced by putting water at 1 to 25°C and the above components into a mixer or other mixing machine and mixing until uniform. If the melting point of the emulsifier is high, it may be dissolved in water at a temperature above the melting point of the emulsifier, then cooled to 1 to 25°C, and the other components may be mixed in.

[0028] The adhesive composition for processing fresh meat of the present invention has the advantage that when applied thinly, the bonded area is inconspicuous, but it also has the disadvantage of reduced adhesive strength and the risk of peeling. Applying a thicker layer of the adhesive composition increases the adhesive strength, but it has the disadvantage of reducing the flavor of the food product when the bonded fresh meat is heated. The thickness of the bonded area on the fresh meat can be defined by the viscosity of the adhesive composition for processing fresh meat. The viscosity of the adhesive composition for processing fresh meat of the present invention is preferably 50 to 1000 mPa·s at 20°C. At this viscosity, the adhesive composition can be uniformly bonded to the fresh meat with an appropriate thickness, and sufficient adhesive strength can be achieved without affecting the flavor.

[0029] In the adhesive composition for processing fresh meat of the present invention, (A) there is a positive correlation between the starch content and viscosity, and when the viscosity is within the above range, the flavor of food made by heating fresh meat can be well maintained and high adhesive strength is exhibited.

[0030] In the adhesive composition for processing fresh meat of the present invention, there is a negative correlation between the content of one or more emulsifiers selected from the group consisting of (B) enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters with an HLB of 7 or higher, and sucrose fatty acid esters with an HLB of 7 or higher, and viscosity. When the viscosity is within the above range, the flavor of food products made by heating fresh meat can be well maintained and high adhesive strength can be exhibited.

[0031] In the adhesive composition for processing fresh meat of the present invention, there is a negative correlation between the water content and viscosity, and when the viscosity is within the above range, the flavor of food made by heating fresh meat can be well maintained and high adhesive strength can be exhibited.

[0032] The adhesive composition for processing fresh meat of the present invention, by containing (B) an emulsifier, can be adjusted to a low viscosity even when containing a high concentration of (A) starch. When the adhesive composition of the present invention has low viscosity, it can be applied thinly to fresh meat, the bonded area of ​​the adhesive composition is inconspicuous, and the impact on the flavor when the processed food containing the bonded material is consumed is reduced. On the other hand, when starch is contained at a high concentration, the starch particles are densely present in the adhesive composition, so the adhesive strength can be maintained when the fresh meat containing the adhesive composition is heat-treated. Furthermore, by containing gelatin, the adhesive state can be maintained even under refrigeration until processing treatments such as heating are applied.

[0033] [Other ingredients] In addition to the components mentioned above, the adhesive composition for processing fresh meat of the present invention may contain other additives such as seasonings, thickening polysaccharides, oils and fats, preservatives, pH adjusters, colorants, flavors, emulsifiers, etc., to the extent that they do not impair the effects of the present invention. The water contained in the adhesive composition for processing fresh meat also includes the water contained in these additives.

[0034] [Food product obtained by heating fresh meat containing an adhesive composition for processing fresh meat] Food products obtained by heating fresh meat containing the fresh meat processing adhesive composition of the present invention can be obtained by applying the fresh meat processing adhesive composition of the present invention to one or more pieces of fresh meat, bonding the pieces together, and then heating them to make them edible.

[0035] The method for incorporating the adhesive composition for processing fresh meat of the present invention into fresh meat is not particularly limited. It may be applied using a brush or the like, the fresh meat may be immersed in the adhesive composition, or the adhesive composition and fresh meat may be mixed and adhered in a tumbling drum or the like. The method for bonding the fresh meat after the adhesive composition has been applied is also not particularly limited. The fresh meat may be bonded together by overlapping them, or placed in a container such as a retainer and pressed together. The heating method can be appropriately selected from methods used in food manufacturing processes, such as baking, steaming, or frying.

[0036] The food obtained after heating may be cut into appropriate sizes as needed, and may be heated together with vegetables or other ingredients besides the fresh meat adhesive. Furthermore, it can be stored and distributed by refrigeration or freezing. The food obtained by heating fresh meat containing the fresh meat processing adhesive composition is not particularly limited, but specifically, if it is livestock or poultry, it can be processed into steaks, grilled meat, steamed or fried foods such as tonkatsu, and if it is fish, it can be processed into fried foods, grilled fish, etc., and then consumed and distributed. Furthermore, the fresh meat containing the fresh meat processing adhesive of the present invention, which contains gelatin, is bonded before heating, and may be cut into appropriate sizes as needed before heating, and can further be stored and distributed by refrigeration. Here, freezing is below 0°C, and refrigeration is between 0°C and 15°C. [Examples]

[0037] The present invention will be described in more detail below with reference to examples of the present invention. The amounts of ingredients in the examples are based on mass.

[0038] [Manufacturing of adhesive compositions for processing fresh meat] (Example 1-1) The adhesive composition for processing fresh meat was prepared using the formulation shown in Table 1 by the following method. Specifically, 3 g of decaglycerin monooleate (Taiyo Kagaku Co., Ltd., Sunsoft Q-17S, HLB 12.0) and 450 g of phosphate-crosslinked oil-modified starch (Matsutani Chemical Industry Co., Ltd., Batter Starch M2) were mixed with 547 g of water at 20°C, and the mixture was stirred in a homomixer at 8000 rpm for 2 minutes to produce the adhesive composition for processing fresh meat. During the preparation of the adhesive composition for processing fresh meat, the temperature of the composition was always maintained at 10-25°C.

[0039] (Examples 1-2 to 1-5, 1-9 to 10, Comparative Examples 1-1 to 1-2) Examples 1-2 to 1-5, 1-9 to 10, and Comparative Examples 1-1 to 1-2 were obtained using the formulations shown in Table 1, in accordance with Example 1-1.

[0040] (Examples 1-6 to 1-8) Adhesive compositions for processing fresh meat were prepared using the formulations shown in Table 1 by the following method. Specifically, 3 g of hexaglycerin tristearate (Sakamoto Pharmaceutical Co., Ltd., SY-Glyster TS-5S, HLB 7.4) was added to 497 g of water at 20°C and heated to 70°C while stirring until dissolved. After cooling to 20°C while continuing to stir, phosphate-crosslinked oil-modified starch was added in the same manner as in Example 1-1, and the mixture was stirred at 8000 rpm for 2 minutes in a homomixer to obtain Example 1-6. Examples 1-7 to 1-8 were obtained using the formulations shown in Table 1, following the procedure of Example 1-6.

[0041] (Viscosity of adhesive compositions for processing fresh meat) The viscosity of the adhesive composition for processing fresh meat was measured immediately after production at a temperature of 20°C using a B-type viscometer (manufactured by BROOCKFIELD ENGINEERING LABORATORIES IMC.), with either a No. 2 or No. 3 rotor selected according to viscosity, and a rotation speed of 12-60 rpm for 3 minutes.

[0042] [Production of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat] (Example 2-1) A food product was prepared by heating fresh meat containing the fresh meat processing adhesive composition using the following method. Specifically, 250g of chicken thigh meat (meat temperature 7°C) was immersed in a tray containing 1000g of the fresh meat processing adhesive composition of Example 1-1 at 15°C, so that the entire piece of meat was submerged in the fresh meat processing adhesive composition, and then immediately lifted and held for 10 seconds. After that, the chicken was placed on a tray with the skin side down, and heated in a steam convection oven (manufactured by Hoshizaki Corporation) under conditions of a combination of hot air and steam (90% steam) at 200°C until the core temperature of the meat reached 85°C, thereby obtaining a food product prepared by heating fresh meat containing the fresh meat processing adhesive composition.

[0043] (Examples 2-2 to 2-10, Comparative Examples 2-1 to 2-2) Examples 2-2 to 2-10 and Comparative Examples 2-1 to 2-2 were obtained in accordance with Example 2-1, except that the adhesive composition for processing fresh meat shown in Table 2 was used instead of Example 1-1.

[0044] [Evaluation of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat] The evaluation of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat was carried out as described below.

[0045] (Evaluation of adhesive strength) A food product made by heating fresh meat containing an adhesive composition for processing fresh meat was sliced ​​to a thickness of 5 mm using a food slicer, with the blade applied perpendicular to the skin. The state after slicing was evaluated according to the criteria shown below. ○: No peeling, detachment, or torn scraps of leather. ×: There are gaps or peeling of the bark, or torn scraps.

[0046] (Evaluation of power) Fresh meat containing an adhesive composition for processing fresh meat was heated to produce a food product, which was then sliced ​​using a food slicer with the blade perpendicular to the skin to a thickness of 5 mm. Five trained panelists then performed a sensory evaluation according to the criteria outlined below, and the total score was evaluated on a three-point scale from ◎ to ×. (Sensory evaluation criteria for flavor) 1 point: I don't detect any unusual flavors other than meat. 0 points: I detect an unusual taste other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less (Evaluation criteria for flavor (texture)) 1 point: I don't notice any unusual textures other than the meat. 0 points: I felt an unusual texture other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less

[0047] [Table 1]

[0048] [Table 2]

[0049] Examples 1-1 to 1-10 had viscosities in the range of 50 to 1000 mPa·s, while Comparative Examples 1-1 to 1-2 had viscosities outside this range. Examples 2-1 to 2-10 all showed good evaluation results. On the other hand, in Comparative Example 2-1, because Comparative Example 1-1 used did not contain starch, the fresh meat did not bind properly. In Comparative Example 2-2, because Comparative Example 1-2 used did not contain one or more emulsifiers selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters with an HLB of 7 or higher, and sucrose fatty acid esters with an HLB of 7 or higher, the viscosity of Comparative Example 1-2 was high, making it impossible to apply a thin, uniform layer to the fresh meat. As a result, the binding was insufficient, and the flavor was poor.

[0050] (Examples 1-11) The adhesive composition for processing fresh meat was prepared using the following method, as shown in Table 3. Specifically, 77.4 g of water at 20°C and 12 g of soy sauce (Kikkoman, Kikkoman Dark Soy Sauce, water content 67% by mass) were mixed with 0.6 g of decaglycerin monooleate (Taiyo Kagaku, Sunsoft Q-17S, HLB 12.0) and 100 g of phosphate-crosslinked oil-modified starch (Matsutani Chemical Industry, Batter Starch M2). The mixture was stirred at 8000 rpm for 1 minute in a homomixer. Then, 4 g of salt (Nippon Shokuen Seizo, Special Grade Refined Salt), 2 g of sugar (Shiosuiko Seito, Refined White Sugar ES), and 4 g of sodium carbonate (Tokuyama, Soda Ash Light Food Additive) were added, and the mixture was stirred at 8000 rpm for 1 minute in a homomixer to produce the adhesive composition for processing fresh meat. Furthermore, in the manufacture of the adhesive composition for processing fresh meat, the temperature of the adhesive composition for processing fresh meat was always maintained at 10-25°C.

[0051] (Viscosity of adhesive compositions for processing fresh meat) The viscosity of the adhesive composition for fresh meat processing was measured immediately after production at a temperature of 20°C using a B-type viscometer (manufactured by BROOCKFIELD ENGINEERING LABORATORIES IMC.), with a No. 3 rotor and a rotation speed of 60 rpm, for 3 minutes, according to the viscosity.

[0052] (Examples 2-11) Food products were prepared by heating fresh meat containing the fresh meat processing adhesive compositions shown in Table 4 using the following method. Specifically, four 150g chicken thighs at a meat temperature of 7°C and 120g of the fresh meat adhesive compositions from Examples 1-11 were placed in a tumbling drum (manufactured by DC Curtis Ltd., 10L volume), and the drum was degassed using a suction pump until the pressure inside the drum reached 0.04 MPa. Then, tumbling was performed at 8 rpm for 40 minutes. After that, the meat was placed on a tray with the skin side down and heated in a steam convection oven (manufactured by Hoshizaki Corporation) under conditions of a combination of hot air and steam (90% steam) at 200°C until the core temperature of the meat reached 85°C, thereby obtaining food products made by heating fresh meat containing the fresh meat processing adhesive compositions.

[0053] (Evaluation of adhesive strength) A food product made by heating fresh meat containing an adhesive composition for processing fresh meat was sliced ​​to a thickness of 5 mm using a food slicer, with the blade applied perpendicular to the skin. The state after slicing was evaluated according to the criteria shown below. ○: No peeling, detachment, or torn scraps of leather. ×: There are gaps or peeling of the bark, or torn scraps.

[0054] (Evaluation of power) Fresh meat containing an adhesive composition for processing fresh meat was heated to produce a food product, which was then sliced ​​using a food slicer with the blade perpendicular to the skin to a thickness of 5 mm. Five trained panelists then performed a sensory evaluation according to the criteria outlined below, and the total score was evaluated on a three-point scale from ◎ to ×. (Sensory evaluation criteria for flavor) 1 point: I don't detect any unusual flavors other than meat. 0 points: I detect an unusual taste other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less (Evaluation criteria for flavor (texture)) 1 point: I don't notice any unusual textures other than the meat. 0 points: I felt an unusual texture other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less

[0055] [Table 3]

[0056] [Table 4]

[0057] Examples 1-11 had viscosities in the range of 50-1000 mPa·s, and Example 2-11 showed no unintended binding of raw meat pieces after tumbling, and all evaluation results were favorable.

[0058] [Manufacturing of adhesive compositions for processing fresh meat] (Example 3-1) The adhesive composition for processing fresh meat was prepared using the formulation shown in Table 5 by the following method. Specifically, 0.2 g of acid-treated porcine skin gelatin (Zelice Co., Ltd., AP-150) was mixed with 99.2 g of water at 20°C, heated to 70°C while stirring, and dissolved. Then, it was allowed to cool to 20°C while still stirring. After that, 0.6 g of decaglycerin monooleate (Taiyo Kagaku Co., Ltd., Sunsoft Q-17S, HLB12.0) and 100 g of starch (Matsutani Chemical Industry Co., Ltd., Batter Starch M2) were added, and the mixture was stirred at 8000 rpm for 2 minutes in a homomixer to produce the adhesive composition for processing fresh meat. After dissolving the gelatin and allowing it to cool to 20°C, the temperature of the adhesive composition for processing fresh meat was always maintained at 10-25°C during the preparation process.

[0059] (Examples 3-2 to 3-3) Examples 3-2 to 3-3 were obtained using the formulations shown in Table 5, in accordance with Example 3-1.

[0060] (Examples 3-4) The adhesive composition for processing fresh meat was prepared by the following method: 97.4 g of water at 20°C was mixed with 0.6 g of decaglycerin monooleate (Taiyo Kagaku Co., Ltd., Sunsoft Q-17S, HLB 12.0), 2 g of micronized gelatin (Nippi Co., Ltd., CSI-200), and 100 g of phosphate-crosslinked oil-modified starch (Matsutani Chemical Industry Co., Ltd., Batter Starch M2). The mixture was stirred in a homomixer at 8000 rpm for 2 minutes to produce the adhesive composition for processing fresh meat. During the preparation of the adhesive composition for processing fresh meat, the temperature of the composition was always maintained at 10-25°C.

[0061] (Viscosity of adhesive compositions for processing fresh meat) The viscosity of the adhesive composition for processing fresh meat was measured immediately after production at a temperature of 20°C using a B-type viscometer (manufactured by BROOCKFIELD ENGINEERING LABORATORIES IMC.), with either a No. 2 or No. 3 rotor selected according to viscosity, and a rotation speed of 12-60 rpm for 3 minutes.

[0062] [Production of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat] (Example 4-1) A food product was prepared by heating fresh meat containing the fresh meat processing adhesive composition using the following method. Specifically, the fatty and lean portions of 10,000g of pork loin at a meat temperature of 5°C were separated with a knife, and Example 3-1 was applied to the cut surface of the lean meat using a silicone brush (manufactured by TRUSCO Nakayama Co., Ltd.). The separated fatty portion was then placed on top and left to stand in a refrigerator at 5°C for 15 minutes. After that, the meat was cut to a thickness of 1 cm using a food slicer, with the blade applied perpendicular to the adhesive surface, and 5g of rapeseed oil (manufactured by NOF Corporation) was placed in a frying pan, and the cut fresh meat adhesive was heated on each side for 3 minutes at a surface temperature of 180°C to obtain a food product prepared by heating fresh meat containing the fresh meat processing adhesive composition.

[0063] (Examples 4-2 to 4-4) Examples 4-2 to 4-4 were obtained in accordance with Example 4-1, except that the adhesive composition for processing fresh meat shown in Table 6 was used instead of Example 3-1.

[0064] [Evaluation of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat] The evaluation of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat was carried out as described below.

[0065] (Evaluation of adhesive strength: before heating) When preparing a food product made by heating fresh meat containing an adhesive composition for processing fresh meat, the meat was left to stand in a refrigerator at 5°C for 15 minutes. After that, it was sliced ​​to a thickness of 1 cm using a food slicer, with the blade perpendicular to the skin, and its condition was evaluated according to the criteria shown below. ○: No misalignment or peeling of the adhesive surface. ×: There is misalignment or peeling of the adhesive surface.

[0066] (Evaluation of adhesive strength: after heating) The appearance of food products obtained by heating fresh meat containing an adhesive composition for processing fresh meat was evaluated according to the following criteria. ○: No misalignment or peeling of the adhesive surface. ×: There is misalignment or peeling of the adhesive surface.

[0067] (Evaluation of power) Food products prepared by heating fresh meat containing an adhesive composition for processing fresh meat were subjected to sensory evaluation by five trained panelists, each according to the criteria outlined below. The total score was then evaluated on a three-point scale from ◎ to ×. The sensory evaluation was conducted after heating and allowing the food to cool at room temperature (20°C) for 5 minutes. (Sensory evaluation criteria for flavor) 1 point: I don't detect any unusual flavors other than meat. 0 points: I detect an unusual taste other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less (Evaluation criteria for flavor (texture)) 1 point: I don't notice any unusual textures other than the meat. 0 points: I felt an unusual texture other than meat. <Total score> ◎:5 points ○: 3 or 4 points ×: 2 points or less

[0068] [Table 5]

[0069] [Table 6]

[0070] Examples 3-1 to 3-4 had viscosities in the range of 50 to 1000 mPa·s, and all evaluation results for Examples 4-1 to 4-4 were favorable.

[0071] The details of the ingredients abbreviated in the table are as follows: • Cornstarch: "Cornstarch Y[N]" (manufactured by Sanwa Starch Industry Co., Ltd.) • Phosphate-crosslinked oil-processed starch: "Batter Starch M2" (manufactured by Matsutani Chemical Industry Co., Ltd.) • Enzyme-hydrolyzed lecithin: "Elmaizer A" (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) • Hexaglyceryl tristearate: "SY-GlysterTS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 7.4) • Decaglycerin monooleate: "Sunsoft Q-17S" (manufactured by Taiyo Kagaku Co., Ltd., HLB 12.0) • Sucrose stearate ester: "Ryoto Sugar Ester S-970" (manufactured by Mitsubishi Chemical Corporation, HLB 9.0) • Sucrose palmitate: "Ryoto Sugar Ester P-1670" (manufactured by Mitsubishi Chemical Corporation, HLB 16.0) • Soy sauce: "Kikkoman Dark Soy Sauce" (manufactured by Kikkoman Corporation, water content 67% by mass) • Salt: "Special Grade Refined Salt" (Nippon Shokuhin Seizo Co., Ltd.) • Sugar: "Refined white sugar" (manufactured by Shiosuiko Sugar Refining Co., Ltd.) • Sodium carbonate: "Soda Ash Light Food Additive" (manufactured by Tokuyama Corporation) • Gelatin derived from pigskin: "AP-150" (manufactured by Zerice Co., Ltd.) • Micronized gelatin: "CSI-200" (manufactured by Nippi Corporation)

Claims

1. A fresh meat processing adhesive composition comprising (A) starch, (B) enzymatically hydrolyzed lecithin, one or more emulsifiers selected from the group consisting of polyglycerol fatty acid esters with an HLB of 7 or higher and sucrose fatty acid esters with an HLB of 7 or higher, and (C) water.

2. (D) The adhesive composition for processing fresh meat according to claim 1, which contains gelatin.

3. A food product obtained by heating fresh meat containing the fresh meat processing adhesive composition according to claim 1 or claim 2.

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