Agent for suppressing deterioration of quality of heated frozen processed meat products after reheating, method for producing frozen processed meat products and heated frozen processed meat products, and method for suppressing deterioration of quality of heated frozen processed meat products after reheating

Abstract

To provide a quality decrease suppression agent for heat-processed frozen meat processed product after re-heating.SOLUTION: Provided is a quality decrease after re-heating suppression agent for heat-processed frozen meat processed product that contains an amylopectin-containing powder, and an agent in which the content ratio of amylopectin in amylopectin-containing powder is 75 mass% or more, is used.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a novel agent for suppressing deterioration of quality of heated frozen processed meat products after reheating, a method for producing frozen processed meat products and heated frozen processed meat products, and a method for suppressing deterioration of quality of heated frozen processed meat products after reheating. [Background technology]

[0002] Currently, cooked frozen processed meat products are widely distributed. For example, fried chicken imported from overseas may be required to be heated before freezing due to regulations in the exporting or importing country.

[0003] In general, fried chicken often contains powders such as wheat flour in seasonings, batters, and dusting powders. Even fried chicken, which is cooked by freezing and thawing after heating, often contains starch powders made from corn, wheat, etc., and protein powders such as dried egg whites and vegetable proteins. Starch powders derived from corn and wheat, and starch powders made from these raw materials that have been processed, are widely used because they are inexpensive.

[0004] Freshly fried fried food has a moist texture regardless of the type of powder ingredient, but fried fried food that has been frozen and then fried again has a texture that is less moist than fried food that has not been frozen. It is known that if frozen fried food is fried again and then stored in a heating cabinet or a deli pack, it will lose even more moistness.

[0005] It has been reported that starch powder used in producing fried chicken not only serves as a component of the coating but also interacts with meat, and that this action differs depending on the type of starch powder (Patent Document 1). For example, a method of improving the texture of processed meat products is known in which rice starch is used in combination with calcium salts (Patent Document 1), and it is known that the effect on the texture of processed meat products differs depending on the characteristics of the starch.

[0006] However, there are no known means for suppressing deterioration in quality, such as moistness, of frozen fried chicken that is fried in oil, frozen, fried again, and then eaten after undergoing harsh conditions, such as storage at room temperature or in a warmer, or for suppressing deterioration in quality, such as moistness, after re-frying. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2013 / 015401 Summary of the Invention

[0008] The present invention provides an agent for suppressing deterioration in quality of a cooked frozen processed meat product after reheating.

[0009] The inventor has discovered that when an amylopectin-containing powder containing a specific ratio of amylopectin is applied to a meat raw material to produce a heated frozen processed meat product, deterioration in quality of the heated frozen processed meat product after reheating is suppressed.

[0010] According to one embodiment of the present invention, the following invention is provided. [1] An agent for suppressing deterioration of quality of a heated frozen processed meat product after reheating, comprising an amylopectin-containing powder, The agent, wherein the amylopectin content in the amylopectin-containing powder is 75% by mass or more. [2] The agent described in [1], wherein the inhibition of quality deterioration is inhibition of quality deterioration of cooked frozen processed meat products that have been stored after reheating. [3] The agent described in [1] or [2], wherein the amylopectin-containing powder comprises starch or a mixture of starch and protein. [4] The agent according to [3], wherein the starch is at least one starch selected from the group consisting of potato starch, corn starch, wheat starch, sago starch, tapioca starch, and rice starch, as well as starches obtained by processing any of these. [5] The agent described in [3] or [4], wherein the starch is unprocessed starch. [6] The agent according to any one of [3] to [5], wherein the protein is at least one protein selected from the group consisting of dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder. [7] The agent according to any one of [3] to [6], wherein the average particle diameter of the starch is larger. [8] The agent according to any one of [1] to [7], wherein the agent is in the form of at least one selected from the group consisting of pickling liquid, batter liquid, dusting powder, breading flour, and breadcrumbs. [9] A frozen processed meat product comprising a meat ingredient and the agent according to any one of [1] to [8].

[10] The frozen meat product described in [9], wherein the frozen meat product is a pre-cooked frozen meat product.

[11] A frozen processed meat product according to [9] or

[10] , which has been further reheated.

[12] The processed meat product according to any one of [9] to

[11] , which has been further stored.

[13] A frozen processed meat product for storage in a container, obtained by injecting an amylopectin mixture obtained by mixing an amylopectin-containing powder and a liquid into a meat raw material, wherein the amylopectin content in the amylopectin-containing powder is 75% by mass or more.

[14] The processed meat product according to any one of [9] to

[13] , wherein the mass ratio of meat to amylopectin in the amylopectin-containing powder (meat:amylopectin) is 100:15.3 to 100:50.

[15] A method for producing a cooked frozen processed meat product, comprising: A step of contacting a meat raw material with the agent according to any one of [1] to [8] to obtain a processed meat product; Heating the processed meat product; and The process of freezing cooked processed meat products The method comprising:

[16] Reheating pre-cooked frozen processed meat products The method according to

[15] , further comprising:

[17] The method according to

[16] , further comprising a step of storing the reheated frozen cooked meat product.

[18] A method for suppressing deterioration in quality of a cooked frozen processed meat product after reheating, comprising: A step of contacting a meat raw material with the agent according to any one of [1] to [8] to obtain a processed meat product; Heating the processed meat product; and The process of freezing cooked processed meat products The method comprising:

[19] Reheating pre-cooked frozen processed meat products The method according to

[18] , further comprising:

[0011] According to one embodiment of the present invention, the deterioration of quality of a heated frozen processed meat product after reheating can be suppressed. According to a preferred embodiment of the present invention, the deterioration of quality of a heated frozen processed meat product can be suppressed even if the heated frozen processed meat product is stored in a warmer or the like after being reheated. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a scatter plot between sensory quality (moistness) scores and amylopectin percentage. Description of the Invention

[0013] According to one embodiment of the present invention, an agent for preventing deterioration of quality of heated frozen processed meat products after reheating contains an amylopectin-containing powder, and the amylopectin content in the amylopectin-containing powder is 75 mass% or more.

[0014] According to a preferred embodiment of the present invention, the amylopectin-containing powder is not particularly limited as long as it contains amylopectin, and comprises starch or a mixture of starch and protein, and preferably comprises starch or a mixture of starch and protein. The above-mentioned starch or mixture of starch and protein may be, for example, flour such as wheat flour, barley flour, rice flour, corn flour, etc., and the content of amylopectin in such flour can be calculated from the proportion of starch and protein contained in the flour by the formula (1) described below.

[0015] Starch According to one embodiment of the present invention, the starch is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include unprocessed starches such as potato starch, corn starch, wheat starch, sago palm starch, tapioca starch, sweet potato starch, rice starch, mung bean starch, and starches obtained by processing these. Here, for example, the corn starch may be of any variety such as sweet, dent, waxy, or high amylose, and may be used alone or in combination. Processed starch can be produced by treating starch as a raw material with a chemical processing method, a physical processing method, an enzymatic processing method, or the like. Examples of chemical processing methods include known methods such as esterification, etherification, crosslinking, oxidation, bleaching, alkali treatment, acid treatment, or a combination of two or more of these treatments. Examples of esterified starch include acetylated starch, phosphorylated starch, octenyl succinated starch, and sodium octenyl succinate starch. Examples of etherified starch include hydroxypropyl starch, carboxymethylated starch, and sodium starch glycolate. Examples of cross-linked starch include phosphate cross-linked starch. Examples of starch that has been subjected to a combination of two or more of esterification, etherification, cross-linking, oxidation, bleaching, alkali treatment, and acid treatment include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch. Examples of physical processing methods include moist heat treatment, oil processing, ball mill processing, fine pulverization, gelatinization, and heat treatment (e.g., roasting). Examples of physically processed starch include preferably oil-processed starch and moist heat-processed starch. The starches listed above may be used alone or in combination of two or more. Among them, unmodified starch and starch subjected to physical processing are preferred, unmodified starch is more preferred, and unmodified corn starch, sago starch, potato starch, and tapioca starch are even more preferred.

[0016] According to one embodiment of the present invention, the content of starch in the quality deterioration inhibitor is not particularly limited, but it can be preferably 1 to 100% by mass, more preferably 3 to 100% by mass.

[0017] According to one embodiment of the present invention, the starch in the quality deterioration inhibitor may be used in the form of starch powder. The average particle size of the starch powder is not particularly limited, but is preferably greater than 25 μm, more preferably 28 μm or more. The upper limit of the average particle size of the starch powder is not particularly limited, but is preferably 100 μm, more preferably 50 μm. Such average particle size can be measured by a laser diffraction / scattering method, including the examples. As a laser diffraction particle size distribution measuring device, Mastersizer 3000 (manufactured by Malvern) or the like can be used. Specifically, the particle size distribution of the starch powder is prepared on a volume basis using a laser diffraction particle size distribution measuring device, and the median diameter is used as the average particle size, so that the measurement can be performed.

[0018] According to one embodiment of the present invention, the amylopectin content (proportion by mass) in the amylopectin-containing powder in the quality deterioration inhibitor can be calculated by the following formula (1): Amylopectin percentage in powder = starch amount x (100% by mass - amylose content in starch) / (starch amount + protein amount) x 100 (% by mass) (1)

[0019] According to one embodiment of the present invention, amylopectin may be a raw material component contained in the raw material of the amylopectin-containing powder, or amylopectin itself may be an added component. Thus, according to a preferred embodiment, amylopectin is an amylopectin additive.

[0020] According to one embodiment of the present invention, the amylopectin content in the amylopectin-containing powder in the quality deterioration inhibitor is preferably 75% by mass or more, more preferably 80% by mass or more, and even more preferably 85% by mass or more, from the viewpoint of improving the moistness of the reheated frozen processed meat product. Here, the amylopectin content in the amylopectin-containing powder is, for example, the amylopectin content relative to the total amount of starch when the amylopectin-containing powder is only starch, or the amylopectin content relative to the total amount of starch and protein when the amylopectin-containing powder is a mixture of starch and protein. The amylopectin content can be calculated by formula (1), and the amylose content can be measured by the concanavalin A method, including the examples. As a kit for measuring amylose, the Amylose / Amylopectin Assay Kit (Megazyme Co., Ltd.) can be used.

[0021] protein According to one embodiment of the present invention, the protein is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder. Preferred proteins include dried egg white powder and soy protein powder. The protein in the agent of the present invention may be used in the form of protein powder.

[0022] According to one embodiment of the present invention, the protein content in the quality deterioration inhibitor is not particularly limited, but may be preferably 0 to 30% by mass, more preferably 0 to 25% by mass.

[0023] According to one embodiment of the present invention, the protein content in the amylopectin-containing powder is not particularly limited, but is preferably 0 to 30% by mass, and more preferably 0 to 25% by mass.

[0024] According to one embodiment of the present invention, the mass ratio of starch to protein (starch:protein) in the amylopectin-containing powder is not particularly limited, but can be, for example, 100:0 to 100:30, preferably 100:0 to 100:25.

[0025] Other Ingredients According to one embodiment of the present invention, the quality deterioration inhibitor may contain, in addition to the above-mentioned starch and, if desired, protein, other ingredients within a range that does not impair the effects of the present invention or to exert other effects. Examples of other ingredients include salt, sugar, amino acids, seasonings such as soy sauce, sake, and mirin, water, thickeners, colorants, flavorings, acidulants, pH adjusters, sugars, dietary fiber, etc., and such ingredients may constitute a seasoning liquid. According to one embodiment, the agents exclude edible fats and oils and / or calcium salts such as calcium lactate, calcium chloride, etc.

[0026] According to one embodiment of the present invention, the quality deterioration inhibitor is preferably used by adding it to the meat raw material. The quality deterioration inhibitor may be injected into the meat raw material by injection or the like, or may be present on the surface of the meat raw material as a coating or the like by coating, adhesion or the like. From the viewpoint of carrying out the above-mentioned addition method, the form of the agent of the present invention may be pickle liquid (e.g., tumbling pickle liquid, injection pickle liquid), batter liquid, dusting powder, breading powder, bread crumbs, or a combination thereof, and preferably tumbling pickle liquid, injection pickle liquid, batter liquid, dusting powder, or a combination thereof.

[0027] According to another embodiment of the present invention, the quality deterioration inhibitor may be an amylopectin mixture obtained by mixing an amylopectin-containing powder with a liquid. The liquid is not particularly limited as long as it is a liquid that can be used as food, and is preferably an aqueous liquid, more preferably water. Such an amylopectin mixture may be, for example, a mixture of amylopectin-containing powder alone, or may be a seasoning liquid (e.g., pickle liquid) obtained by adding a seasoning for seasoning meat raw materials to the mixture. The amylopectin mixture is preferably used for injection into the interior of meat raw materials by injection or the like.

[0028] According to one embodiment of the present invention, the quality deterioration inhibitor can be advantageously used in suppressing the deterioration of moistness of processed meat products. Therefore, according to a preferred embodiment of the present invention, the quality deterioration suppression is the suppression of the deterioration of moistness. Here, the "quality deterioration suppression" can be determined by the evaluation method described in Test Example 1.

[0029] Meat processed products According to one embodiment of the present invention, the processed meat product comprises or is made from a raw meat material and an amylopectin-containing powder (e.g., a quality deterioration inhibitor). Here, the processed meat product may be an unheated processed meat product, a heated processed meat product, a heated frozen processed meat product, or a heated frozen processed meat product that has been reheated and stored, but is preferably a heated frozen processed meat product or a heated frozen processed meat product that has been reheated and stored. The heated frozen processed meat product can be obtained, for example, by a process of contacting a raw meat material with an amylopectin-containing powder to obtain a processed meat product, a process of heating the processed meat product, and a process of freezing the heated processed meat product.

[0030] According to one embodiment of the present invention, the processed meat product may be a frozen processed meat product. The frozen processed meat product may be a frozen or refrigerated stored processed meat product, such as an uncooked frozen processed meat product, a cooked frozen processed meat product, a reheated cooked frozen processed meat product, or a cooked frozen processed meat product that has been reheated and stored.

[0031] According to one embodiment of the present invention, the frozen processed meat product may be a frozen processed meat product for storage in a container. Here, the container includes a pack and a display. A preferred pack includes a food pack. A preferred display includes a room temperature (e.g., about 20°C) display or a heated (e.g., about 65°C) display, and more preferably a hot warmer (e.g., a hot warmer kept at about 65°C).

[0032] According to one embodiment of the present invention, the meat used as the meat raw material is not particularly limited as long as it is edible meat, and examples thereof include livestock meat such as beef, pork, lamb, and horse meat, poultry meat such as chicken, turkey, duck, goose, geese, and quail, and seafood, and is preferably chicken, beef, or pork.

[0033] Furthermore, the meat raw material (which may also be referred to as a meat-containing raw material) may be meat itself, a mixture (filling) containing meat, or a food additive (e.g., a seasoning) that does not contain an amylopectin-containing powder may be added.

[0034] According to one embodiment of the present invention, the processed meat product is preferably a processed meat product that is cooked and stored warm. Examples of such processed meat products include deep-fried meat, fried chicken, minced meat cutlet, and pork cutlet, and preferably deep-fried meat and fried chicken. Here, the deep-fried meat may be thigh meat or breast meat.

[0035] According to one embodiment of the present invention, the mass ratio of meat to amylopectin (meat:amylopectin) in a processed meat product (preferably an unheated processed meat product) is not particularly limited, but from the viewpoint of suppressing a decrease in moistness of the processed meat product, it is, for example, 100:15.3 or more, preferably 100:15.3 to 100:50, and more preferably 100:15.3 to 100:25.

[0036] According to one embodiment of the present invention, the unheated processed meat food can be produced by contacting meat (raw meat) with a quality deterioration inhibitor. Preferred methods of the contact treatment include injecting the quality deterioration inhibitor into the raw meat, attaching the quality deterioration inhibitor to the surface of the raw meat, coating the surface of the raw meat with the quality deterioration inhibitor, and the like. The contact treatment can be carried out by a tumbler, an injector, a battering machine, a flouring machine (e.g., a breading machine), or manually. More specifically, when producing fried chicken before heating as the unheated processed meat food, fried chicken before heating can be obtained by attaching a batter liquid and / or dusting powder containing a quality deterioration inhibitor to the surface of chicken cut into an appropriate size and seasoned with a seasoning liquid. Furthermore, the seasoning liquid may be an injection pickle liquid containing a quality deterioration inhibitor, which is injected into the chicken.

[0037] As described above, according to one embodiment of the present invention, an unheated processed meat food is heated to provide a heated processed meat food. Examples of the heating method include deep-frying and / or heating with an oven, a steaming device, a microwave heating device, or the like. The deep-frying can be carried out, for example, by deep-frying an unheated processed meat food immediately after production, or an unheated processed meat food that has been produced and then frozen or refrigerated, in oil at 140 to 200°C for 10 to 600 seconds. Heating with an oven, a steaming device, a microwave heating device, or the like can be carried out, for example, by heating an unheated processed meat food immediately after production, or an unheated processed meat food that has been produced and then frozen or refrigerated, at 60 to 150°C and a humidity of 70 to 95% for 3 to 10 minutes.

[0038] According to one embodiment of the present invention, the unheated processed meat food or the heated processed meat food may be frozen or refrigerated to produce a frozen processed meat product. The freezing or refrigeration method may be performed either before or after heating, but is preferably performed after heating. The freezing or refrigeration method is not particularly limited and may be performed by a conventional method. For example, in the case of frozen storage, a method of freezing the unheated processed meat food or the heated processed meat food according to a freezing method such as an air blast freezing method, a semi-air blast freezing method, or a contact freezing method, and then storing the food at -18°C or below, or a method of spraying liquid nitrogen or liquid carbon dioxide to freeze the unheated processed meat food or the heated processed meat food and then storing the food at -18°C or below may be used. In particular, the freezing method is preferably quick freezing at around -35°C.

[0039] Furthermore, according to one embodiment of the present invention, the heated frozen processed meat product can be subjected to secondary cooking such as cooking with heat (also called reheating). The method of reheating to obtain the reheated heated frozen processed meat product of the present invention can be the same as that described above for the heat treatment method of the heated processed meat food of the present invention, and it is preferable to deep-fry in oil at 140 to 200°C for 120 to 600 seconds.

[0040] Furthermore, according to one embodiment of the present invention, the heated frozen processed meat product is preferably stored at 20 to 75° C. for 0.25 to 10 hours after reheating. The method for storing the heated frozen processed meat product at the above temperature after reheating is not particularly limited, but examples include storing the reheated heated frozen processed meat product in a food pack or the like at room temperature (e.g., about 20° C.) for 1 to 10 hours, preferably 1 to 8 hours, or using a warming or insulator such as a hot warmer at 40 to 75° C. for 0.25 to 8 hours, preferably at 65° C. for 0.5 to 6 hours.

[0041] According to another aspect of the present invention, there is provided a method for producing a heated frozen processed meat product, comprising the steps of contacting a raw meat material with a quality deterioration inhibitor to obtain a processed meat product, heating the processed meat product, and freezing the heated processed meat product. According to another preferred aspect, the method further comprises the step of reheating the heated frozen processed meat product. According to another preferred aspect, the method further comprises the step of storing the reheated heated frozen processed meat product.

[0042] According to another preferred embodiment of the present invention, there is provided a method for suppressing deterioration in quality of a heated frozen processed meat product after reheating, comprising the steps of contacting a raw meat material with a quality deterioration inhibitor to obtain a processed meat product, heating the processed meat product, and freezing the heated processed meat product. According to another preferred embodiment, the method further comprises the step of reheating the heated frozen processed meat product.

[0043] The above-mentioned method for producing heated frozen processed meat products and the method for suppressing quality deterioration of heated frozen processed meat products after reheating can be carried out in accordance with the descriptions relating to the quality inhibitor, meat products, and method for producing frozen processed meat products of the present invention. EXAMPLES

[0044] The present invention will be described in more detail below with reference to test examples, but the present invention is not limited to these examples. Unless otherwise specified, the details of the following experiments are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0045] In the following test examples, the following raw materials were used: Potato starch (product name: Stabilose-1000, manufactured by Matsutani Chemical Industry Co., Ltd.), Cornstarch (product name: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd.), Wheat starch (product name: Wheat starch floating powder, manufactured by Sanwa Starch Co., Ltd.), Sago palm starch (product name: Kanzan S, manufactured by Joetsu Starch Co., Ltd.), Tapioca starch (product name: Kanzan T2, manufactured by Joetsu Starch Co., Ltd.), Mochi corn flour (product name: Waxy Corn Starch Y, manufactured by J-Oil Mills Co., Ltd., amylopectin percentage: 99.99%), High amylose corn flour (product name HS-7, manufactured by J-Oil Mills Co., Ltd., amylopectin ratio: 40% (30-50%)), Acetylated adipate crosslinked starch (product name Around Star AX-500, manufactured by Sanwa Starch Co., Ltd.), Oil-treated starch (product name BT-700, manufactured by Sanwa Starch Co., Ltd.), Hydroxypropylated phosphate cross-linked starch (product name Tenjin 300, manufactured by Oji Cornstarch Co., Ltd.), Dried egg white powder (product name: Dried egg white K, manufactured by Kewpie Egg Corporation), Soy protein powder (product name: New Fujipro 2000N, manufactured by Fuji Oil Co., Ltd.) In the following test examples, the average particle size was measured by a method including a laser diffraction / scattering method, and the amylose content was measured by a method including a concanavalin A method. In the laser diffraction / scattering method, a laser diffraction particle size distribution analyzer, Mastersizer 3000 (Malvern), was used to measure the particle size of starch powder using the dry method under conditions of a dispersion pressure of 2.0 bar and a scattering intensity of 1% to 10%. The particle size distribution of the starch powder was then created on a volume basis, and the median diameter was taken as the average particle size. For each test area, 10 consecutive measurements were performed three times, and the average value was calculated.

[0046] Test Example 1: Examination of the quality of reheated frozen fried chicken thighs using various starch powders of different origins (1) Manufacture of cooked frozen fried chicken 1. Chicken thigh meat (upper thigh) was used as the chicken meat, and the chicken meat was cut into pieces of 24 to 26 g. 2. The cut chicken and seasoning liquid were placed in a plastic bag, sealed to allow a moderate amount of air in, and the seasoning liquid was mixed into the chicken using a vacuum tumbler (VTH-20, Takeuchi Food Machinery Co., Ltd.) at 15 rpm for 60 min. The seasoning liquid composition is shown in Table 1. 3. The contents of the plastic bag containing the chicken and seasoning were removed and mixed with 10% by mass of batter liquid (5% by mass of starch and 5% by mass of water per 100g of meat), stored in a refrigerator set at +2°C, and step 4 was carried out within 2 hours. 4. The same starch powder used in the batter was used as dusting powder to attach to the chicken. 5. The coated chicken was deep fried in 160°C oil for 30 seconds, then heated in a convection oven at 110°C and 90% humidity for 8 minutes and 30 seconds to obtain fried chicken. 6. The fried chicken pieces obtained in step 5 were arranged on a metal plate and frozen in a freezer at -35°C. 7. The fried chicken frozen in step 6 was placed in a plastic bag, sealed, and stored at -18°C. 8. The frozen fried chicken obtained in step 7 was deep-fried at 175°C for 4 minutes. 9. The fried chicken obtained in step 8 was stored in a warmer (warming showcase CHS-090CSE, manufactured by Sanden Corporation) for approximately 3.5 to 4 hours with the output set to bring the core temperature of the food to approximately 50 to 65°C.

[0047] (2) Sensory evaluation The fried chicken obtained in step 5 of the manufacturing method (1) above, unfrozen and immediately after cooking in oil (evaluation started within 10 minutes after cooking), was used as the target product (test group 1), and the fried chicken in test groups 2 to 4 and test groups 5 to 8 was subjected to sensory evaluation immediately after cooking in oil (within 10 minutes) in step 8 of the manufacturing method above and after storage in a warmer in step 9. Cornstarch Y was used in test group 3. The sensory evaluation was carried out by three expert panelists who tasted the samples. The results of the sensory evaluation are shown in Table 1. Moisture: 1 point: Not moist ~ (2.00 points or more: Acceptable) ~ 5 points: Moist Unfrozen fried chicken immediately after frying was used as the target product with good moistness (test group 1), and its moistness was rated at 5 points. In this sensory evaluation, moistness refers to a texture in which the meat of the fried chicken is perceived as being rich in liquid and not dry when biting into the meat.

[0048] [Table 1]

[0049] Test plots 2 to 4 lost their moistness after storage in the warmer. Test plots 5 to 8 had better moistness than test plots 2 to 4, and had moistness close to that of the target product (test plot 1). A comparison of the fried chicken in test plots 2 to 4 after storage in a warmer with the fried chicken in test plots 5 to 8 after storage in a warmer suggested that the moistness of fried chicken may be increased after storage in a warmer by using starch powder with a high amylopectin ratio, regardless of the origin of the raw material.

[0050] Test Example 2: Examination of the quality of reheated frozen fried chicken thighs using starch powders of the same origin but different amylopectin ratios A mixed flour of glutinous corn flour and high amylose corn flour in the ratio shown in Table 2 was used as starch, and cooked frozen fried chicken was produced in the same manner as in Test Example 1, except that the temperature and time for frying the frozen fried chicken in step 8 was 170°C and 3 minutes and 45 seconds, and a sensory evaluation was conducted. The results of the sensory evaluation of Test Example 2 are shown in Table 2.

[0051] [Table 2]

[0052] Comparing test plots 9 and 10 with test plots 11 to 13, the higher the amylopectin content in the powder, the higher the moistness of the fried chicken after storage in the warmer. The correlation coefficient between the average moistness score and the amylopectin content in the powder in the test results for test examples 1 and 2 was high, r=0.831 immediately after cooking and r=0.791 after storage in the warmer. A scatter plot between moistness score and amylopectin ratio is shown in Figure 1. It was confirmed that the use of starch powder with a high amylopectin ratio increased the moistness of fried chicken after storage in a warmer.

[0053] Test Example 3: Examination of the quality of cooked frozen fried chicken breast after reheating Except for using breast meat as the meat, cooked frozen fried chicken breast was produced in the same manner as in Test Example 2, and a sensory evaluation was carried out. The sensory evaluation results of Test Example 3 are shown in Table 3.

[0054] [Table 3]

[0055] The comparison results between test plots 14 and 15-17 showed that the higher the amylopectin content in the powder, the higher the moistness of the fried chicken after storage in the warmer, similar to the trend between test plots 9 and 11-13. Therefore, even when chicken breast meat was used as the meat, it was confirmed that a high amylopectin content in the powder resulted in higher moistness of the fried chicken after storage in the warmer.

[0056] Test Example 4: Examination of the quality of reheated frozen fried chicken thighs using processed starch Heated frozen fried chicken was produced in the same manner as in Test Example 1, except that various starch powders shown in Table 4 were used as starches, and a sensory evaluation was carried out. The sensory evaluation results of Test Example 4 are shown in Table 4. The raw starch of the cornstarch in Test Area 18 was the same starch as the cornstarch in Test Area 8.

[0057] [Table 4]

[0058] Regarding the moistness of fried chicken after storage in a warmer, the unmodified starch (Test Plot 18) showed a higher value than the modified starch (Test Plots 19-21). In addition, a comparison of frozen fried chicken made using phosphate cross-linked starch (Sanas Co., Ltd.) made from waxy corn revealed that as the degree of phosphate cross-linking increased, the moistness of the fried chicken tended to decrease after storage in a warmer.

[0059] Test Example 5: Examination of the quality of cooked frozen fried chicken breast after reheating Cooked frozen fried chicken was produced using the starch powder or the combination of starch powder and protein powder shown in Table 5, and a sensory evaluation was carried out using the same process as in Test Example 1, except that one expert panelist was used. The sensory evaluation results of Test Example 5 are shown in Table 5. [Table 5]

[0060] The results of deep frying after storage in a warmer in test plots 22 to 25 suggested that the moistness of deep fried chicken after storage in a warmer may be increased by using flour with a high amylopectin content, even if it is a mixture of starch flour and protein flour.

[0061] Test Example 6: Examination of the quality of cooked frozen fried chicken breast after reheating Cooked frozen fried chicken was produced in the same manner as in Test Example 1, except that the seasoning liquid (injection pickle liquid), coating (batter liquid), and coating (dusting flour) shown in Table 6 were used, and steps 2 and 3 were changed to the steps shown below, and a sensory evaluation was performed. The sensory evaluation results of Test Example 6 are shown in Table 6. 2. The seasoning liquid was injected into the cut chicken using a syringe (Terumo Syringe SS-20ESZ, manufactured by Terumo Corporation) and needle. 3. The chicken meat injected with the seasoning liquid was mixed with batter liquid. Specifically, 100g of meat was mixed with 10% by mass of batter liquid (5% by mass of starch powder and 5% by mass of water for 100g of meat), stored in a refrigerator set at +2°C, and step 4 was carried out within 2 hours. The amount of dusting powder attached was 39 parts by mass per 300 parts by mass of meat in both test plots 26 and 27.

[0062] [Table 6]

[0063] Test Example 7: Study on the mass ratio of amylopectin to meat The amount of amylopectin per 100g of meat was calculated and is shown below. [Table 7]

[0064] The results in Table 7 show that fried chicken with an amylopectin content of 15.31% or more relative to the meat tends to be moister after storage in a warmer.

Claims

1. A quality deterioration inhibitor for a heated frozen meat fried food after reheating, comprising an amylopectin-containing powder, The quality deterioration inhibitor is intended to be applied to meat raw materials, The quality deterioration inhibitor is in the form of at least one selected from the group consisting of an aqueous liquid, a pickle liquid, a batter liquid, a dusting powder, a breading powder, and a bread crumb; The amylopectin content in the amylopectin-containing powder is 75% by mass or more, the amylopectin-containing powder comprises starch or a mixture of starch and protein; The content of the amylopectin-containing powder in the quality deterioration inhibitor is 1 to 100% by mass, The agent, wherein the mass ratio of the meat to the amylopectin in the powder (meat:amylopectin) is 100:15.31 to 100:

50.

2. The agent according to claim 1, wherein the starch is at least one starch selected from the group consisting of potato starch, corn starch, wheat starch, sago starch, tapioca starch, rice starch, and starches obtained by processing these starches.

3. The agent according to claim 1 or 2, wherein the starch is unmodified starch.

4. The agent according to any one of claims 1 to 3, wherein the protein is at least one protein selected from the group consisting of dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder.

5. A frozen fried meat food comprising a meat material and the agent according to any one of claims 1 to 4.

6. A frozen fried meat food for storage in a container, which is obtained by injecting an amylopectin mixture obtained by mixing an amylopectin-containing powder and a liquid into a meat raw material, The amylopectin mixture is in the form of at least one selected from the group consisting of an aqueous liquid and a pickle liquid; The amylopectin content in the amylopectin-containing powder is 75% by mass or more, the amylopectin-containing powder comprises starch or a mixture of starch and protein; The content of the amylopectin-containing powder in the amylopectin mixture is 1 to 100% by mass, The mass ratio of the meat to the amylopectin in the powder (meat:amylopectin) is 100:15.31 to 100:

50.

7. A method for producing a cooked frozen fried meat food, comprising the steps of: A step of contacting a meat raw material with the agent according to any one of claims 1 to 4 to obtain a processed meat product; A step of heating the processed meat product by frying to obtain a cooked meat food product; and A process for freezing cooked meat and oil-frying foods The method comprising:

8. A method for suppressing deterioration in quality of a cooked frozen meat fried food after reheating, comprising: A step of contacting a meat raw material with the agent according to any one of claims 1 to 4 to obtain a processed meat product; A step of heating the processed meat product by frying to obtain a cooked meat food product; and A process for freezing cooked meat and oil-frying foods The method comprising:

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