Meat improver

Abstract

Provided are materials for meat processing that can provide meat that has a soft and juicy texture when cooked and has a high yield after cooking. A meat improving agent containing inulin and modified starch. A liquid composition for improving meat that contains the meat improving agent. A method for improving meat that includes contacting the meat improving agent or the liquid composition with meat.

Description

[Technical field]

[0001] The present invention relates to a meat improving agent. [Background technology]

[0002] Meats, including livestock meats such as beef, pork, and chicken, and seafood such as fish and shellfish, are preferred to have a muscle fiber texture while still being soft and juicy. However, in reality, when meats are heated, they often lose moisture and shrink, resulting in a dry and hard texture. In addition, meats that have lost moisture and shrunk are less voluminous and have a lower yield, which is undesirable in appearance.

[0003] Phosphates have been commonly used as additives for improving the texture and volume loss of meat. However, from the viewpoint of health consciousness, there is a demand for meat improvers that do not use phosphates. Patent Document 1 describes a composition for processing processed meat products, which contains a filler selected from starch, vegetable protein, gelatin, egg white, lactose, and casein, and a carbonate, ascorbic acid, and acetic acid. Patent Document 2 describes an improver for processed meat products, which contains a starchy raw material such as oligosaccharides and starch derivatives, and a material selected from organic acid salts, alkaline agents, and polymeric polysaccharides. Patent Document 3 describes a pickling liquid composition for meat processing, which contains processed starch and a thickening agent.

[0004] Patent Document 4 describes that meat skin can be baked crispy by attaching a seasoning for roasting meat with skin, which contains one or more selected from sugars having a melting point of 110°C or less, dextrin having a DE of 18 or more, indigestible dextrin, and inulin, and one or more selected from starch and grain flour, to the skin of the meat and baking it. Patent Document 5 describes that meat skin can be baked crispy by attaching a powdered seasoning, which contains one or more selected from dextrin having a DE of 18 or more, indigestible dextrin, and inulin, to the skin of meat with skin and baking it. Patent Document 6 describes that inulin is used to improve the juiciness of meat dishes containing minced meat, such as dumplings, croquettes, and hamburgers, and to prevent the ingredients from sticking together during storage. Patent Document 7 describes that the gel-forming ability of a marine protein material such as fish paste is enhanced by subjecting the marine protein material to a saccharification reaction with reducing sugars such as xylose, ribose, fructose, glucose, lactose, mannose, isomaltose, chitin oligosaccharides, chitin, dextrin, and inulin. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 8-238073 [Patent Document 2] JP 2006-067998 A [Patent Document 3] Japanese Patent Application Publication No. 9-084555 [Patent Document 4] JP 2015-023860 A [Patent Document 5] JP 2016-005441 A [Patent Document 6] JP 2007-020521 A [Patent Document 7] International Publication No. 2015 / 146955 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention relates to a meat improving agent capable of improving meat so that it has a soft and juicy texture when cooked and has an improved yield after cooking. [Means for solving the problem]

[0007] The inventor has discovered that by contacting meat with a mixture of inulin and processed starch or a liquid containing the same, the texture of the meat after cooking can be made soft and juicy, and the weight loss of the meat due to cooking can be suppressed, thereby improving the yield after cooking.

[0008] Therefore, the present invention provides a meat improving agent containing inulin and modified starch. The present invention also provides a liquid composition for improving meat, which contains the meat improving agent. The present invention further provides a method for improving meat, which comprises contacting meat with the meat improving agent or the liquid composition. The present invention further provides the use of a mixture containing inulin and modified starch for improving meat. Effect of the Invention

[0009] The meat improving agent of the present invention can improve meat so that it has a soft and juicy texture while maintaining the texture of muscle fibers when cooked. Furthermore, meat treated with the meat improving agent of the present invention is prevented from losing weight due to cooking, and therefore the yield after cooking is improved. Meat to which the improving agent of the present invention is applied has improved texture and appearance after cooking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The meat improving agent of the present invention (hereinafter, simply referred to as the improving agent of the present invention) contains inulin and processed starch as active ingredients. Inulin is a polymer of fructose with glucose bound to the end. The inulin used in the improving agent of the present invention is preferably one having a fructose polymerization degree of 5 or more, more preferably one having a fructose polymerization degree of 10 to 29. As the inulin used in the improving agent of the present invention, inulin extracted from plants containing inulin such as chicory and Jerusalem artichoke, inulin produced by microorganisms, or inulin obtained by decomposing these to reduce the degree of fructose polymerization can be used. For example, inulin used in the improving agent of the present invention can be produced by the method described in Japanese Patent Publication No. 4278691 or WO03 / 027304. Alternatively, commercially available inulin may be used.

[0011] The content of inulin in the improving agent of the present invention is preferably 0.5 to 50 mass%, more preferably 1 to 40 mass%, further preferably 5 to 30 mass%, and still more preferably 15 to 20 mass%, based on the total mass of the improving agent of the present invention. If the inulin content in the improving agent of the present invention is too low or too high, the texture and yield of cooked meat may not be sufficiently improved.

[0012] The processed starch used in the improving agent of the present invention is not particularly limited as long as it is a processed starch that can be used for food. Preferred examples of the processed starch include starches that have been subjected to processing such as etherification, esterification, crosslinking, oxidation, etc., or a combination of these processes, and more preferred examples include etherified starch, esterified starch, crosslinked starch, and oxidized starch. Examples of the etherified starch include hydroxypropyl starch, carboxymethyl starch, etc., and preferably hydroxypropyl starch. Examples of the esterified starch include acetylated starch, octenyl succinate starch, phosphate starch, etc., and preferably acetylated starch and octenyl succinate starch. Examples of the crosslinked starch include phosphate crosslinked starch, adipic acid crosslinked starch, etc., and preferably phosphate crosslinked starch. Examples of the oxidized starch include starch treated with an oxidizing agent such as sodium hypochlorite. The above-mentioned processed starches may be used alone or in combination of two or more.

[0013] Preferably, the processed starch used in the present invention is one or more selected from the group consisting of etherified starch and esterified starch, more preferably a combination of etherified starch and esterified starch. More preferably, the processed starch used in the present invention is one or more selected from the group consisting of hydroxypropyl starch, acetylated starch and octenyl succinate starch, even more preferably a combination of hydroxypropyl starch and acetylated starch or octenyl succinate starch. From the viewpoint of the storage stability and operability of the improving agent of the present invention, the degree of substitution of the etherified starch or esterified starch used in the present invention is preferably 0.02 to 0.16, more preferably 0.05 to 0.11. Alternatively, the improving agent of the present invention may be a commercially available etherified starch or esterified starch. The etherified starch or esterified starch may be further crosslinked. As the crosslinking treatment, a known method such as phosphate crosslinking or adipic acid crosslinking can be used.

[0014] The type of starch used as a raw material for the processed starch used in the present invention is not particularly limited as long as it is edible, and examples thereof include potato starch, wheat starch, tapioca starch, corn starch, rice starch, mung bean starch, sago starch, etc.

[0015] The content of the processed starch in the improving agent of the present invention is preferably 50 to 99.5% by mass, more preferably 60 to 99% by mass, further preferably 70 to 95% by mass, and still more preferably 70 to 85% by mass, based on the total mass of the improving agent of the present invention. If the content of the processed starch in the improving agent of the present invention is too low or too high, the texture and yield of cooked meats may not be sufficiently improved.

[0016] The improving agent of the present invention may further contain other components other than the above components as necessary. Examples of the other components include one or more selected from cereal flours such as wheat flour and rice flour; starches other than the above-mentioned processed starches; proteins; sugars other than inulin; thickeners; salts such as carbonates and phosphates; oils and fats; seasonings such as salt, soy sauce, fermented seasonings, miso, and amino acids; spices; flavorings; nutritional components such as vitamins; and coloring agents, and these can be appropriately selected according to the desired characteristics of the meat to which the improving agent of the present invention is applied. For example, it is preferable to further contain oils and fats in the improving agent of the present invention, since the texture of the meat becomes softer. As the oils and fats, oils and fats having a melting point of 36° C. or less are preferred, and vegetable oils and fats are more preferred. Examples of vegetable oils and fats include, but are not limited to, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, palm oil, palm kernel oil, sesame oil, safflower oil, coconut oil, and rice oil. The content of the oil in the improving agent of the present invention is preferably 3 to 20 mass %, more preferably 5 to 15 mass %, based on the total mass of the improving agent of the present invention. The total content of the above-mentioned other components in the improving agent of the present invention is preferably 49.5 mass % or less, more preferably 39 mass % or less, even more preferably 25 mass % or less, and still more preferably 15 mass % or less, based on the total mass of the improving agent of the present invention.

[0017] The improving agent of the present invention may be in any form such as a solid, liquid, or paste, but is preferably in a solid form, and more preferably in a powder form. As long as the improving agent of the present invention does not contain a liquid component, it can be stored for a long period of time in a solid form such as a powder.

[0018] The improving agent of the present invention is used to improve meat, more specifically, to impart a soft and juicy texture to meat after cooking, or to improve the yield of meat after cooking. Therefore, in this specification, improvement of meat preferably refers to improvement of the texture of meat and / or the yield after cooking. In this specification, the yield of meat after cooking refers to the ratio of the weight of the meat after cooking to the weight of the meat before cooking, and improvement of the yield preferably refers to an increase in the yield. When using the improving agent of the present invention, the improving agent of the present invention may be applied directly to meat, or a liquid composition containing the improving agent of the present invention may be applied to meat. For example, when the improving agent of the present invention is applied directly to meat, the improving agent of the present invention in powder form may be directly sprinkled on the meat to attach the improving agent of the present invention to the surface of the meat. Furthermore, for example, when using a liquid composition containing the improving agent of the present invention, the liquid composition may be sprinkled onto meat, meat may be immersed in the liquid composition, meat may be tumbled in the liquid composition, or the liquid composition may be injected into the interior of meat.

[0019] Therefore, the present invention also provides a method for improving meat using the improving agent of the present invention. In the method for improving meat according to the present invention, the improving agent of the present invention is brought into contact with the meat to improve the meat, thereby imparting a soft and juicy texture to the meat after cooking, or improving the yield of the meat after cooking. In this method, the improving agent of the present invention may be used as it is, or may be used in the form of a liquid composition containing the improving agent of the present invention.

[0020] The liquid composition containing the improving agent of the present invention can be used, for example, as a marinating liquid (e.g., marinade liquid, pickle liquid, etc.), an injection liquid for injecting into the inside of meat, a tumbling liquid, etc. for improving meat. The liquid composition can be prepared by mixing the improving agent of the present invention with moisture such as water or saline. The pH of the liquid composition is preferably pH 5 to 13, more preferably pH 6 to 12, and even more preferably pH 6 to 9. If the pH of the liquid composition is too high or too low, the texture of the meat after cooking may not be sufficiently improved. The pH of the liquid composition can be adjusted by adding a pH adjuster. The type of the pH adjuster is not particularly limited as long as it is usable for food, and examples thereof include organic acids, ammonium salts, carbonates, and phosphates. These pH adjusters may be added when the improving agent of the present invention is mixed with moisture such as water or saline, but may also be contained in the improving agent of the present invention.

[0021] The amount of the improving agent of the present invention used is preferably about 2 to 20 parts by mass per 100 parts by mass of meat. When using a liquid composition containing the improving agent of the present invention, the concentration of the improving agent in the liquid composition, the amount of the liquid composition used, the method of application to meat, etc. may be adjusted so that the amount of the improving agent of the present invention used falls within the above range. Preferably, the concentration of the improving agent of the present invention in the liquid composition is 10 to 60% by mass.

[0022] Examples of meats to which the improving agent of the present invention can be applied include livestock meats, animal meats, and seafood. Examples of livestock meats and animal meats include beef, pork, chicken, mutton, venison, horse meat, and goose, and examples of seafood include, but are not limited to, tuna, swordfish, cod, squid, shrimp, and shellfish. The parts of these meats to which the improving agent of the present invention can be applied are not particularly limited, but it is more effective to apply the improving agent of the present invention to parts with less fat in terms of imparting a juicy texture. In addition, the shape of the meat to which the improving agent of the present invention can be applied may be finely chopped, such as minced meat, or a block of meat, from the viewpoint of enjoying the yield improvement effect, but from the viewpoint of enjoying the texture improvement effect, it is preferable to use meats that are not finely chopped (for example, block meat, fillet meat, or block, fillet, half or whole seafood, etc.) that have a size that allows the texture of the meat to be felt (for example, a block of meat with a size of 5 mm or more, preferably a block of meat with a size of 10 mm or more). The improving agent of the present invention is applied to meat that has not been cooked (e.g., raw meat or raw seafood). The meat may be seasoned as necessary before or simultaneously with application of the improving agent of the present invention.

[0023] In the present invention, the meat to which the improving agent of the present invention is applied is preferably further cooked. The cooking method is not particularly limited to baking, boiling, steaming, frying, etc. The improving agent of the present invention can be suitably used in the cooking process of various foods such as grilled foods such as sauteed and steak, fried foods such as fried chicken and tempura, simmered foods such as curry, stew, and simmered dishes, steamed foods such as steamed chicken, dishes using chunks of meat such as roast beef and roast pork, and dishes using minced meat such as corned beef, hamburger, and minced meat. When cooking meat according to the present invention, a normal cooking procedure may be followed except that meat that has been contacted with the improving agent of the present invention is used as the raw meat. EXAMPLES

[0024] The present invention will be described in more detail below by showing examples, but the present invention is not limited to the following examples.

[0025] (material) Inulin (Fuji FF: Fuji Nippon Sugar) modified starch Hydroxypropyl starch: Hydroxypropyl tapioca starch (Yuri Matsutani; Matsutani Chemical Industry Co., Ltd.) Acetylated starch: Acetylated tapioca starch (Nisshoku Nerikomi Starch K-1; Nihon Shokuhin Kako Co., Ltd.) Octenyl succinate starch: Octenyl succinate tapioca starch (Amycol lactate; Nippon Starch Chemical Co., Ltd.) Oxidized starch: Oxidized corn starch (NDF-100; Nippon Starch Industry Co., Ltd.) Phosphate cross-linked starch: Phosphate cross-linked tapioca starch (Pinebake CC; Matsutani Chemical Industry Co., Ltd.) Unmodified starches: potato starch, corn starch

[0026] (Test Example 1) A powder mixture was obtained by mixing inulin and starch according to the composition shown in Table 1. 20 parts by mass of water was added to 10 parts by mass of the obtained mixture and thoroughly stirred to prepare a liquid composition. The pH of the obtained liquid composition was measured with litmus paper.

[0027] Chicken thigh meat was cut into pieces of 20 g each, immersed in the liquid composition prepared above, and left to stand for 30 minutes to allow the liquid composition to adhere to the chicken meat. Wet flour was evenly sprinkled on the surface of the chicken meat to which the liquid composition had been attached, and the surface was left to stand for 5 minutes to allow the flour to penetrate, and then the mass was measured. Next, these chicken meat pieces were fried in salad oil heated to 170°C for 4 minutes to produce fried chicken. As a reference example, fried chicken was produced in the same manner using chicken thigh meat that had not been immersed in the liquid composition. After frying, the fried chicken was cooled at room temperature (about 25°C) for 1 hour, thoroughly drained, and then the mass was measured again. The yield (%) [mass of chicken meat after frying / mass of chicken meat before frying x 100] was calculated from the mass of the chicken meat before and after frying, and the average yield for 10 pieces of fried chicken was calculated. In addition, the texture of the fried chicken meat that had been left at room temperature for 1 hour was evaluated by 10 trained panelists according to the following evaluation criteria, and the average of the 10 evaluations was calculated.

[0028] (Texture evaluation criteria) 5: Very soft and juicy, very good 4: Soft and juicy, good 3: Soft but a little lacking in juiciness 2: Slightly dry and sticky on the surface, slightly poor quality 1: Dry and sticky on the surface, defective

[0029] The results are shown in Table 1. The fried chicken made from the chicken meat to which inulin and modified starch were attached had improved yield and texture. On the other hand, no sufficient effect was obtained from the fried chicken made from the chicken meat to which neither inulin nor modified starch was attached, or from the chicken meat to which inulin and unmodified starch were attached.

[0030] [Table 1]

[0031] Test Example 2 Using the mixture having the composition shown in Table 2, fried chicken was produced in the same manner as in Test Example 1, and the yield and texture were evaluated. The results are shown in Table 2.

[0032] [Table 2]

[0033] Test Example 3 A pH adjuster such as citric acid or sodium carbonate was appropriately added to the liquid composition having the composition shown in Table 3 to adjust the pH to that shown in Table 3. Fried chicken was produced using the liquid composition in the same manner as in Test Example 1, and the yield and texture were evaluated. The results are shown in Table 3.

[0034] [Table 3]

Claims

1. A meat improving agent for improving the texture and post-cooking yield of meat, comprising: Contains 0.5 to 40% by mass of inulin and 60 to 99.5% by mass of processed starch, The inulin has a degree of fructose polymerization of 10 to 29, The modified starch is at least one selected from the group consisting of etherified starch, esterified starch, crosslinked starch, and oxidized starch. Meat improver.

2. A liquid composition for improving the texture and post-cooking yield of meat, comprising the meat improving agent according to claim 1.

3. The liquid composition according to claim 2, which has a pH of 5 to 13.

4. 4. A method for improving the texture and post-cooking yield of meat, which comprises contacting meat with the meat improving agent according to claim 1 or the liquid composition according to claim 2 or 3.

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