Improver for processed meat products, processed meat products, meat processing liquid, and method for producing processed meat products

Abstract

The objective of the present invention is to provide an improving agent for a processed meat product, the improving agent being capable of imparting appropriate flexibility and hardness to the processed meat product. An improving agent for a processed meat product according to one embodiment of the present invention is characterized by including an oil-processed acetylated starch, wherein the acetyl group content of the oil-processed acetylated starch is 1-1.7 mass% (exclusive of 1 mass%).

Description

[Technical field]

[0001] The present invention relates to an improving agent for processed meat products, a processed meat product, and a method for producing a processed meat product. [Background technology]

[0002] Conventionally, various improving agents have been used in the manufacturing process of processed meat products for the purpose of improving the texture, etc. For example, Patent Document 1 discloses a method for obtaining processed meat products with good texture and high yield by using a meat improving agent containing transglutaminase and vinegar. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2007-189926 A Summary of the Invention [Problem to be solved by the invention]

[0004] It is particularly important for processed meat products to have both an appropriate level of flexibility (elasticity) and hardness, but conventional improvers for processed meat products, including the one disclosed in Patent Document 1, have the problem that they are unable to sufficiently improve processed meat products in this regard.

[0005] In view of the above problems, the object of the present invention is to provide an improving agent for processed meat products that can impart appropriate flexibility and hardness to processed meat products, a processed meat product using the same, and a method for producing a processed meat product. [Means for solving the problem]

[0006] An improving agent for processed meat products according to one embodiment of the present invention contains oil-processed acetylated starch, and the acetyl group content of the oil-processed acetylated starch is more than 1 mass % and 1.7 mass % or less.

[0007] In the above-mentioned improving agent for processed meat products, the acetylated starch may be acetylated phosphate cross-linked tapioca starch.

[0008] In the above-mentioned improving agent for processed meat products, the acetylated starch may comprise a first acetylated starch having a first acetyl group content and a second acetylated starch having a second acetyl group content that is higher than the first content.

[0009] A processed meat product according to one embodiment of the present invention contains the improving agent for processed meat products described above.

[0010] A meat processing liquid according to one embodiment of the present invention contains the above-mentioned improving agent for processed meat products.

[0011] The above-mentioned processed meat product may be one selected from the group consisting of ham, sausage, hamburger steak, plant-based hamburger steak, salad chicken, and water-paste food.

[0012] A method for producing a processed meat product according to one embodiment of the present invention includes a step of applying the above-mentioned improving agent for processed meat products to meat.

[0013] A method for producing processed meat products according to one embodiment of the present invention comprises the steps of dispersing the improving agent for processed meat products described above in water to obtain a meat processing liquid, and applying the meat processing liquid to meat.

[0014] In the above-mentioned method for producing a processed meat product, the amount of the oil-processed acetylated starch contained in the meat processing liquid may be 0.5% by mass or more and 10% by mass or less.

[0015] In the above-mentioned method for producing processed meat products, the improving agent for processed meat products may be applied to the meat so that the amount of the oil-processed acetylated starch per 100 parts by mass of the meat is 0.5 parts by mass or more and 10 parts by mass or less.

[0016] A method for improving the texture of a processed meat product according to one embodiment of the present invention is characterized in that the above-mentioned improving agent for processed meat products is added to meat when producing the processed meat product.

[0017] A method for improving workability when slicing a processed meat product according to one embodiment of the present invention is characterized in that the above-mentioned improving agent for processed meat products is added to meat when producing the processed meat product. Effect of the Invention

[0018] INDUSTRIAL APPLICABILITY The present invention can provide an improving agent for processed meat products capable of imparting appropriate flexibility and hardness to processed meat products, a processed meat product using the same, and a method for producing a processed meat product. [Brief description of the drawings]

[0019] [Figure 1] 1 is a graph showing the breaking strength of samples in Test 1. [Diagram 2] 1 is a graph showing the break distance of samples in Test 1. [Diagram 3] 1 is a graph showing the gel strength of samples in Test 1. [Figure 4] 1 is a microscopic photograph of a sample from Test 2. [Diagram 5] 1 is a graph showing the breaking strength and breaking distance of samples in Test 3. [Figure 6] 1 is a microscopic photograph of a sample from Test 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] Hereinafter, an embodiment of the present invention will be described.

[0021] <Improver for processed meat products> The improving agent for processed meat products according to the present embodiment is characterized in that it contains an acetylated starch that has been processed with an oil or fat, and the acetyl group content of the acetylated starch that has been processed with an oil or fat is more than 1% by mass and not more than 1.7% by mass.

[0022] In this embodiment, the oil-processed acetylated starch can be obtained by subjecting acetylated starch to an oil-processing. The acetylated starch can be obtained by subjecting a raw starch to an acetylation treatment. The raw starch can be, for example, at least one selected from the group consisting of tapioca starch, potato starch, waxy corn starch, corn starch, high amylose corn starch, sweet potato starch, wheat starch, rice starch, and sago starch, but is not limited thereto. In this embodiment, it is preferable to use tapioca starch as the raw starch.

[0023] The acetylated starch used in the present embodiment is obtained by subjecting raw starch to an acetylation treatment. The acetylation treatment can be carried out by esterifying the raw starch using, for example, acetic anhydride or vinyl acetate. In the present embodiment, the raw starch may be subjected to other treatments in addition to the acetylation treatment. For example, the other treatments may include a cross-linking treatment, an etherification treatment, an enzyme treatment, or the like. For example, when a phosphate cross-linking treatment is carried out as the other treatment, the raw starch may be esterified using sodium trimetaphosphate or phosphorus oxychloride.

[0024] In the present embodiment, it is preferable to use acetylated phosphate cross-linked starch obtained by subjecting raw starch to acetylation treatment and phosphate cross-linking treatment. It is particularly preferable to use acetylated phosphate cross-linked tapioca starch obtained by using tapioca starch as the raw starch.

[0025] In the present embodiment, acetylated starch that has been processed with an oil or fat (oil-processed starch) can be obtained by processing the acetylated starch with an oil or fat. The oil or fat processing can be carried out by adding one or more selected from the group consisting of edible oils and fats and edible oil-and-fat-related substances to the acetylated starch, mixing and heating the mixture.

[0026] Examples of edible oils and fats used in oil and fat processing include soybean oil, safflower oils such as high linoleic safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy seed oil.

[0027] In addition, examples of edible oil-related substances used in oil and fat processing include monoglycerol fatty acid esters; polyglycerol fatty acid esters; polyglycerol condensed ricinoleic acid esters; organic acid fatty acid esters; sucrose fatty acid esters; sorbitan fatty acid esters; polysorbates; phospholipids, etc., and are preferably one or two selected from monoglycerol fatty acid esters and polyglycerol fatty acid esters, and more preferably polyglycerol fatty acid esters.

[0028] Here, the amount of edible oils and fats or edible oil-related substances blended when preparing the oil-processed starch may be, for example, 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more, per 100 parts by mass of raw starch (e.g., acetylated starch), in total, of edible oils and fats and edible oil-related substances. Also, the amount of edible oils and fats or edible oil-related substances blended per 100 parts by mass of raw starch (e.g., acetylated starch) is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 0.8 parts by mass or less, in total, of edible oils and fats and edible oil-related substances.

[0029] Here, in the step of preparing the oil / fat-processed starch, from the viewpoint of protecting the acetyl groups of the acetylated starch contained as a raw material, the mixture may contain a pH adjuster. The pH adjuster may be any pH adjuster that can be used in food, and can be selected according to the type of raw starch and edible fat and oil, but in terms of solubility in water and the effect on the taste of the final product, hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, etc.; carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate, etc.; phosphates such as disodium hydrogen phosphate, sodium dihydrogen phosphate, etc.; and organic acid salts other than those mentioned above such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. are preferred, and it is preferable to blend one or more of these. More preferably, one or more carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate, etc. are used, and even more preferably, one or more selected from the group consisting of sodium carbonate and trisodium citrate, and even more preferably, trisodium citrate is used.

[0030] The amount of pH adjuster added when preparing the oil / fat-processed starch is, for example, 0.005 parts by mass or more, preferably 0.03 parts by mass or more, more preferably 0.05 parts by mass or more, and even more preferably 0.08 parts by mass or more, relative to 100 parts by mass of starch. From the viewpoint of suppressing the generation of off-flavors in processed meat foods, the amount of pH adjuster added is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, more preferably 1.2 parts by mass or less, and even more preferably 1 part by mass or less, relative to 100 parts by mass of starch.

[0031] In the present embodiment, the acetyl group content of the oil-processed acetylated starch is more than 1% by mass and not more than 1.7% by mass, preferably 1.1% by mass to 1.5% by mass, more preferably 1.1% by mass to 1.4% by mass, and even more preferably 1.1% by mass to 1.3% by mass. By setting the acetyl group content within this range, it is possible to impart appropriate flexibility and hardness to processed meat products.

[0032] In the present embodiment, an acetylated starch having an acetyl group content within the above-mentioned range may be used alone, or an acetylated starch having an acetyl group content within the above-mentioned range may be prepared by mixing two or more types of acetylated starches each having a different acetyl group content.

[0033] When two or more kinds of acetylated starches having different acetyl group contents are used, for example, acetylated starch containing a first acetylated starch having a first acetyl group content and a second acetylated starch having a second acetyl group content higher than the first content may be used. Specifically, an acetylated starch containing a first acetylated starch having a first acetyl group content and a second acetylated starch having a second acetyl group content higher than the first content may be oil-processed to form an oil-processed acetylated starch. In this way, by using two or more kinds of acetylated starches having different acetyl group contents, an acetylated starch having a predetermined acetyl group content can be easily prepared. In addition, the acetyl group content of the acetylated starch can be accurately adjusted. When two or more kinds of acetylated starches having different acetyl group contents are used, two or more kinds of acetylated starches that have been oil-processed may be mixed, but it is preferable to mix two or more kinds of acetylated starches having different acetyl group contents before oil-processing.

[0034] The improving agent for processed meat products according to the present embodiment may contain powdered ingredients in addition to the acetylated starch processed with oil or fat. Specific examples of such ingredients include starch (unprocessed starch such as corn starch, tapioca starch, potato starch, wheat starch, etc., and processed starch obtained by processing such as esterification, etherification, gelatinization, oxidation, acid treatment, etc., sodium starch octenyl succinate, etc.); seasonings such as salt, sugar, and monosodium glutamate; proteins such as soy protein and powdered egg white; spices such as pepper and garlic powder; colorants such as sodium nitrite; preservatives such as sodium sorbate, glycine, and sodium acetate; antioxidants such as sodium ascorbate; colorants such as cochineal pigments, emulsion stabilizers such as sodium caseinate; thickeners such as xanthan gum, locust bean gum, and guar gum; gelling agents such as carrageenan; and nutritional enhancers such as calcined shell calcium, eggshell calcium, and calcium carbonate. In addition, powdered ingredients normally used in food may be included.

[0035] The improving agent for processed meat products according to this embodiment is in powder form, but it may also be used as a meat processing liquid in which the powdered improving agent for processed meat products is dispersed in a liquid.

[0036] The content of the oil- or fat-processed acetylated starch in the improving agent for processed meat products according to this embodiment is, for example, 10% by mass or more and 100% by mass or less, preferably 15% by mass or more and 100% by mass or less, more preferably 20% by mass or more and 100% by mass or less, and even more preferably 20% by mass or more and 99% by mass or less.

[0037] <Processed meat products> The processed meat product according to the present embodiment is a processed meat product in which the above-mentioned improving agent for processed meat products is applied to the meat. The meat used in the present embodiment is not particularly limited as long as it is meat, and may be one or more selected from the group consisting of livestock meat, animal meat and poultry meat such as pork, beef, chicken, goat meat, mutton, horse meat, wild boar meat, venison meat, rabbit meat, bear meat, duck meat, pigeon meat, duck meat, quail meat and turkey meat, fish such as salmon, sea bream, tuna, salmon, swordfish, cod, bonito, sardine, shrimp such as amaebi, isebi, kuruma prawn, crab such as horsehair crab, snow crab, red king crab, squid, squid such as oyster, swordtip squid, cuttlefish, pacific flying squid, spear squid, and octopus such as octopus and common octopus. In particular, from the viewpoint of making it easier to obtain the effects of the present invention, it is preferable to use one or more types of meat selected from the group consisting of livestock meat, game meat, and poultry meat, and it is more preferable to use one or more types of meat selected from the group consisting of pork, beef, and chicken.

[0038] The processed meat product according to the present embodiment is not particularly limited as long as it contains the above-mentioned improving agent for processed meat products, but may be, for example, processed meat products such as ham, sausage, hamburger steak, salad chicken, meatballs, shumai, and dumplings, or processed seafood products (water paste foods) such as kamaboko, fried kamaboko, hanpen, chikuwa, and fish sausage. The invention according to the present embodiment can also be applied to processed meat-like products. For example, by applying the improving agent for processed meat products according to the present embodiment to vegetable proteins derived from beans such as soybeans and peas, grains such as wheat, vegetables, and fruits, it is possible to produce processed meat-like products such as plant-based hamburger steak, plant-based sausage, and plant-based ham.

[0039] <Method of manufacturing processed meat products> Next, a method for producing a processed meat product according to this embodiment will be described. The method for producing a processed meat product according to this embodiment is not particularly limited as long as it includes a step of applying the above-mentioned processed meat product improver to meat. The processed meat product improver according to this embodiment is in powder form, and for example, the powdered processed meat product improver may be added to meat. Alternatively, the powdered processed meat product improver may be dispersed in a liquid, and this liquid (meat processing liquid) may be applied to the meat.

[0040] When preparing a meat processing liquid (pickle liquid) by dispersing a powdered improving agent for processed meat products in a liquid, the amount of oil-processed acetylated starch contained in the meat processing liquid can be 1% by mass to 10% by mass, preferably 3% by mass to 8% by mass, and more preferably 4% by mass to 6% by mass. By setting the amount of oil-processed acetylated starch contained in the meat processing liquid within the above range, it is possible to impart appropriate flexibility and hardness to the processed meat product while suppressing an increase in the viscosity of the meat processing liquid.

[0041] In addition to the powdered ingredients that may be contained in the above-mentioned improving agent for processed meat products, the meat processing liquid (pickle liquid) may contain liquid ingredients. For example, liquid seasonings such as soy sauce, vinegar, sake, mirin, etc.; liquid oils such as canola oil, soybean oil, blended oil, etc.; moisture such as water and ice; liquid proteins such as whey, egg yolk, egg white, etc. In addition, liquid ingredients that are usually used in foods may be contained.

[0042] When applying the meat processing liquid to the meat, for example, an injection process or a tumbling process can be used. Here, the injection process is a process in which the meat processing liquid is injected into the meat using an injector. The tumbling process is a process in which the meat processing liquid is physically permeated into the meat using a tumbler (a device with a rotation mechanism).

[0043] As examples, a method for producing ham and a method for producing minced meat gel will be described below.

[0044] (Ham manufacturing method) When manufacturing ham as a processed meat product, an injection process is carried out to inject meat processing liquid into the meat. The injection yield at this time is, for example, preferably 150% to 250%, more preferably 150% to 200%, even more preferably 160% to 190%, and even more preferably 170% to 180%. The injection yield can be calculated using the following formula 1.

[0045] Injection yield (%) = (mass after injection processing / mass before injection processing) × 100 Formula 1

[0046] When manufacturing ham, the meat after the injection process may be subjected to a tumbling process. By performing the tumbling process, the meat processing liquid injected by the injection process can be made uniform within the meat. Note that the tumbling process in this case may be performed without adding new meat processing liquid.

[0047] The tumbling yield is, for example, preferably 80% or more and 110% or less, and more preferably 90% or more and 100% or less. The tumbling yield can be calculated using the following formula 2.

[0048] Tumbling yield (%) = (mass after tumbling process / mass before tumbling process) × 100 Equation 2

[0049] When manufacturing ham, the meat after tumbling is heat-treated. For example, the meat is dried at 45°C to 65°C for 100 to 130 minutes, then smoked at 55°C to 75°C for 15 to 25 minutes. It is then steamed at 55°C to 75°C for 30 to 50 minutes, and then steamed at 60°C to 85°C for 120 minutes. It is then cooled for 10 to 30 minutes.

[0050] At this time, the firing yield is, for example, preferably 70% or more and 100% or less, and more preferably 80% or more and 95% or less. The firing yield can be calculated using the following formula 3.

[0051] Firing yield (%) = (mass after heat treatment / mass before heat treatment) × 100 Equation 3

[0052] (Method of manufacturing minced gel) Next, a method for producing the minced meat gel will be described. When producing the minced meat gel as a processed meat product, meat (minced meat) is mixed with a meat processing liquid.

[0053] Specifically, first, the prepared meat is sheared into minced meat using a food processor. Then, the sheared meat and meat processing liquid are mixed using a food processor. At this time, the mass ratio of the meat processing liquid to the meat (mass of the meat processing liquid / mass of the meat) is preferably 0.8 to 1.2, more preferably 0.9 to 1.1, and even more preferably 0.95 to 1.05.

[0054] Also, for example, the amount of oil-processed acetylated starch is 1 part by mass or more and 10 parts by mass or less, preferably 3 parts by mass or more and 8 parts by mass or less, and more preferably 4 parts by mass or more and 6 parts by mass or less, per 100 parts by mass of meat.

[0055] Next, the mixture of meat and meat processing liquid (mince gel) prepared as described above is filled into a mold and molded. The molded mince gel is then heated in a thermostatic bath at 60 to 80°C for 20 to 40 minutes, and cooled in ice water after heating to produce a heat-treated mince gel. The heating yield of the heat-treated mince gel is, for example, preferably 80% or more, more preferably 90% or more, and even more preferably 95% or more. The heating yield can be calculated using the following formula 4.

[0056] Heating yield (%) = (mass of minced gel after heating / mass of minced gel before heating) × 100 Equation 4

[0057] The above describes a method for producing processed meat products, but the above-mentioned method for producing processed meat products is only one example, and in this embodiment, any production method may be used as long as the meat processing liquid can be applied to the meat.

[0058] In the invention according to the present embodiment described above, the acetyl group content of the oil-processed acetylated starch contained in the improving agent for processed meat products is set to more than 1% by mass and not more than 1.7% by mass. By using the improving agent for processed meat products containing such acetylated starch, it is possible to impart appropriate flexibility and hardness to processed meat products.

[0059] In particular, in the present embodiment, the texture of a processed meat product can be improved by adding the above-mentioned improving agent for processed meat products to meat during the production of the processed meat product. In the present embodiment, the texture is determined by the balance between suppleness and hardness, and a good texture means that the balance between suppleness and hardness is in an appropriate range.

[0060] In addition, in the invention according to this embodiment, when a processed meat product is produced, the above-mentioned improving agent for processed meat products is added to meat, thereby improving the workability when slicing the processed meat product. That is, by adding the improving agent for processed meat products according to this embodiment to the processed meat product, it is possible to impart appropriate flexibility and hardness to the processed meat product, thereby preventing the processed meat product from being too hard and difficult to slice, or from being too soft and breaking when slicing. EXAMPLES

[0061] As examples, the following Tests 1 to 5 were carried out. Note that the following tests are merely examples, and the present invention is not limited to the following Tests 1 to 5.

[0062] <Production examples of starch and oil-processed starch> First, production examples of starch and oil-processed starch will be described.

[0063] (Production Example 1) Production of Acetylated Phosphate Cross-Linked Starch A A 500 mL separable flask was used to prepare a slurry by adding water to 160 g of tapioca starch (manufactured by J-Oil Mills Co., Ltd.) so that the starch dry weight concentration relative to the slurry weight was 38% (dry starch weight / slurry weight). After the temperature of the obtained slurry was adjusted to 30°C, 144 mg of phosphorus oxychloride was added at pH 11.3, and then sodium hydroxide aqueous solution was added dropwise at appropriate times to maintain the pH within the set value ±0.03 until the end of the reaction, and the reaction was allowed to proceed for 90 minutes. Thereafter, 4.3 g of vinyl acetate was added at pH 8.4, and sodium hydroxide aqueous solution was added dropwise at appropriate times to maintain the pH within the set value ±0.03 until the end of the reaction, and the reaction was allowed to proceed for 60 minutes. Thereafter, 3% by mass of sodium hydroxide was added to the slurry to neutralize it to pH 6, and the slurry was washed, dehydrated, and then dried to obtain acetylated phosphate cross-linked starch A. When measured by the method described below, the acetyl group content was 0.9% by mass (see Table 2).

[0064] (Production Example 2) Production of Acetylated Phosphate Cross-Linked Starch B A 500 mL separable flask was used to prepare a slurry by adding water to 160 g of starch using tapioca starch (manufactured by J-Oil Mills Co., Ltd.) so that the starch dry weight concentration relative to the slurry weight was 38% (dry starch weight / slurry weight). After the temperature of the obtained slurry was adjusted to 30°C, 144 mg of phosphorus oxychloride was added at pH 11.0, and then sodium hydroxide aqueous solution was added dropwise at appropriate times to maintain the pH within the set value ±0.03 until the end of the reaction, and the reaction was allowed to proceed for 90 minutes. Thereafter, 7.3 g of vinyl acetate was added at pH 8.4, and sodium hydroxide aqueous solution was added dropwise at appropriate times to maintain the pH within the set value ±0.03 until the end of the reaction, and the reaction was allowed to proceed for 60 minutes. Thereafter, 3% by mass of sodium hydroxide was added to the slurry to neutralize it to pH 6, and the slurry was washed, dehydrated, and then dried to obtain acetylated phosphate cross-linked starch B. The acetyl group content was 1.6% by mass (see Table 2).

[0065] (Production Example 3) Other methods for producing starch Acetylated phosphate cross-linked starches A and B obtained in Production Examples 1 and 2 were mixed in the ratio shown in Table 2 to obtain acetylated phosphate cross-linked starches with different acetyl group contents. The acetyl group contents of each were measured by the method described below.

[0066] The "acetyl group content" was measured by the following method. (1) The moisture content of the starch to be measured was measured using a moisture meter (electromagnetic moisture meter, model MX50, manufactured by Kensei Kogyo Co., Ltd.), and the moisture content (%) in the starch sample was calculated. (2) 20 mL of water and a few drops of 1.0 w / v% phenolphthalein in ethanol were added to 1.8 to 2.0 g of starch sample. (3) A 0.1 N aqueous solution of sodium hydroxide was added until the red color of the liquid in (2) did not disappear, and then 8 mL of a 0.45 N aqueous solution of sodium hydroxide was added and the mixture was stirred vigorously at room temperature for 30 minutes. (4) The solution was titrated with 0.2N hydrochloric acid until the red color disappeared, and the titration value A (mL) was calculated. (5) As a blank, 8 ml of 0.45 N sodium hydroxide solution was added to 20 ml of distilled water, and similarly titrated with 0.2 N hydrochloric acid until the red color of the solution disappeared, and the titration value B (mL) was calculated. (6) The acetyl group content was calculated using the following formula.

[0067] Acetyl group content = [(titer value B - titer value A) x 0.043 x hydrochloric acid normality x F x 100] ÷ [sample mass x (100 - moisture in starch sample (%)) / 100] (In the above formula, hydrochloric acid normality=0.2N, and F is the factor of hydrochloric acid.)

[0068] (Production Example 4) Production Methods of Oil-Processed Starches 1 to 6 The acetylated phosphate cross-linked starches obtained in Production Examples 1 to 3 and the oil-processed starch made from phosphate cross-linked tapioca starch (Actobody TP-1, manufactured by J-Oil Mills, Inc.) were all obtained by the following method. The raw materials shown in Table 1 were mixed uniformly in a mixer (Super Mixer, Kawata Co., Ltd.) at 2000 rpm for 3 minutes to obtain a mixture. This mixture was heated in a tray dryer at 70°C for 11 days to obtain oil-processed starches 1 to 6.

[0069] [Table 1]

[0070] [Table 2]

[0071] <Test 1> In Test 1, a processed meat product (mince gel) was prepared according to the following procedure, and the meat improving effect of each of the oil-processed starches obtained in Production Example 4 above was evaluated.

[0072] (Sample Preparation) First, frozen pork loin was prepared. Only lean pork loin was used. After partially thawing the frozen pork loin, it was cut into 1 cm cubes with a knife. After thawing, the cubes were sheared into mince using a food processor (10 seconds x 2 times).

[0073] The raw materials of the pickling liquid were also weighed. The composition of the raw materials of the pickling liquid is shown in Table 3. At this time, the common raw materials and the unique raw materials (oil-processed starch and xanthan gum) for each sample (each test group) were weighed separately. Water was also weighed separately. In Test 1, oil-processed starches 1 to 5 shown in Table 2 were used as the oil-processed starches.

[0074] Next, the minced pork loin and the weighed pickle liquid ingredients (common ingredients) were mixed in a food processor (15 seconds x 3 times). After that, for each sample (test group), the mixed ingredients and the pickle liquid ingredients specific to each sample were mixed in a food processor (15 seconds x 3 times), and each sample (test group) was placed in a ziplock bag and slammed on a stone table to remove the air.

[0075] Next, about 100 g of the mixture (mince gel) of pork loin and pickle liquid prepared as described above was packed into a cylindrical casing tube with a diameter of 30 mm. It was then heated in a thermostatic bath at 73°C for 30 minutes. It was then cooled in ice water for 30 minutes to produce a heat-treated mince gel.

[0076] In addition, when the heating yield was calculated using the above-mentioned formula 4, the heating yields of Comparative Examples 1-1 to 1-2 and Examples 1-1 to 1-3 were approximately the same, that is, 97.9%, 98.4%, 98.6%, 98.6%, and 98.2%, respectively.

[0077] (Sample evaluation) The breaking strength and breaking distance of the samples prepared as described above were measured using a texture analyzer (TA.XT Plus, Stable Micro Systems). Specifically, the minced gel was cut to a thickness of 15 mm and a compression test was performed using the texture analyzer. To measure the breaking strength and breaking distance, a spherical plunger with a diameter of 7 mm was used to compress the minced gel at a test speed of 1 mm / sec and 80% strain, and the stress at the time of breaking (g) and the distance the plunger moved until breaking (mm) were measured.

[0078] The gel strength was calculated using the following formula. Gel strength (g mm) = breaking strength (g) × breaking distance (mm)

[0079] (Results of Test 1) Tables 4 to 6 show the measurement results of the breaking strength (g), breaking distance (mm), and gel strength (g mm) of each sample, respectively. Tables 4 to 6 show the measured values ​​of each value measured five times (four times in the case of Table 6) and their average values. Figures 1 to 3 show graphs of the breaking strength (g), breaking distance (mm), and gel strength (g mm) of each sample, respectively. The average values ​​shown in Tables 4 to 6 are plotted on the graphs in Figures 1 to 3.

[0080] The breaking strength (g) represents the hardness of the sample, and the breaking distance (mm) represents the flexibility of the sample. The product of these, gel strength (g mm), is an index that represents the balance between them.

[0081] As shown in Table 4 and FIG. 1, the breaking strength (g) of the mince gel tended to be low in Comparative Example 1-1 and Comparative Example 1-2, which used oil-processed starch with a low acetyl group content (0%, 0.9%). In particular, Comparative Example 1-2 felt hard when touched by hand, but was not firm, but rather had a brittle hardness with no flexibility, so the breaking strength (g) was low when measured by the machine. On the other hand, in Examples 1-1 to 1-3, which used oil-processed starch with a high acetyl group content (1.1%, 1.2%, 1.3%), the breaking strength (g) of the mince gel tended to be high. Therefore, it can be said that the mince gels according to Examples 1-1 to 1-3 had a preferable firm hardness.

[0082] As shown in Table 5 and FIG. 2, the breaking distance (mm) of the minced gel was the longest in Comparative Example 1-1, which used an oil-processed starch with an acetyl group content of 0%. In addition, the breaking distance (mm) of the minced gel was almost the same in Comparative Example 1-2 (acetyl group content: 0.9%) and Example 1-1 (acetyl group content: 1.1%). In addition, the breaking distance (mm) of the minced gel was longer in Example 1-2 (acetyl group content: 1.2%) and Example 2-3 (acetyl group content: 1.3%) than in Comparative Example 1-2 (acetyl group content: 0.9%). Therefore, it can be said that the minced gels according to Examples 1-1 to 1-3 had a certain degree of flexibility.

[0083] As shown in Table 6 and Figure 3, the gel strength (g·mm) of the minced gels according to Examples 1-1 to 1-3 was greater than the gel strength (g·mm) of the minced gels according to Comparative Examples 1-1 and 1-2. Since the gel strength (g·mm) of the minced gels according to Examples 1-1 to 1-3 was within the specified range, it can be said that the minced gels according to Examples 1-1 to 1-3 have an appropriate balance. In other words, it can be said that the minced gels according to Examples 1-1 to 1-3 have an appropriate hardness and flexibility.

[0084] [Table 3]

[0085] [Table 4]

[0086] [Table 5]

[0087] [Table 6]

[0088] <Test 2> For test 2, a processed meat product (ham) was produced according to the following procedure.

[0089] (Sample Preparation) First, 4 kg of pork loin was prepared. Then, the center of the pork loin was divided into approximately 600 g pieces to prepare four pork loins. Excess fat and meat were trimmed from the pork loin, and only the core was used. Next, 3000 g of pickling liquid was prepared. The composition of the pickling liquid is shown in Table 7. In Test 2, oil-processed starches 1 to 5 shown in Table 2 were used to prepare the pickling liquid.

[0090] After preparing the pickle liquid, the viscosity of each pickle liquid was measured. The viscosity of the pickle liquid was measured by putting the pickle liquid in a 300 ml tall beaker and rotating it at 30 rpm for 10 revolutions using a No. 1 or No. 2 rotor. A B-type viscometer manufactured by TOKIMEC Inc. was used for the viscosity measurement. The viscosity of each pickle liquid is shown in Table 7.

[0091] After that, an injection process was carried out in which the pickle liquid was injected into the prepared meat. A pickle injector manufactured by Tohnichi Corporation was used for the injection process. The target injection value was set to 1.8 times. Furthermore, when the injection yield was calculated using the above-mentioned formula 1, the injection yields of Comparative Example 2-1 to Comparative Example 2-2 and Example 2-1 to Example 2-3 were 181%, 171%, 185%, 184%, and 184%, respectively.

[0092] Next, the meat after the injection process was subjected to a tumbling process. The tumbling process was performed by putting the meat after the injection process into a tumbler and tumbling it at 5°C for 12 hours. The tumbler used was a cooling tumbler ESK-60 manufactured by Vakona. In addition, when the yield after the tumbling process (tumbling yield) was calculated using the above-mentioned formula 2, the tumbling yields of Comparative Example 2-1 to Comparative Example 2-2 and Example 2-1 to Example 2-3 were 93%, 91%, 95%, 88%, and 94%, respectively.

[0093] Then, the meat after the tumbling process was placed in a casing and subjected to a heat treatment. The heat treatment was performed using a steam convection oven (Rational, Combimaster Plus XS) under the following conditions. First, the meat was dried for 120 minutes at a temperature of 55°C, and then heated for 20 minutes at a temperature of 65°C. Next, the meat was steamed for 40 minutes at a temperature of 65°C, and then steamed for 120 minutes at a temperature of 73°C. Then, the meat was immediately removed and water-cooled for 30 minutes in the casing. After cooling, the meat was stored overnight in a refrigerator (4°C), and the next day, it was removed from the refrigerator and evaluated as follows. In addition, the baking yield was calculated using the above-mentioned formula 3, and the baking yields of Comparative Example 2-1 to Comparative Example 2-2 and Example 2-1 to Example 2-3 were 87%, 88%, 89%, 86%, and 89%, respectively.

[0094] Furthermore, when the final yields were calculated using the following formula, the final yields of Comparative Examples 2-1 and 2-2 and Examples 2-1 and 2-3 were 147%, 138%, 156%, 139%, and 153%, respectively.

[0095] Final yield (%) = (mass after heat treatment / mass before injection treatment) x 100

[0096] (Sample evaluation) A sensory evaluation was conducted to evaluate the samples. The sensory evaluation was conducted by a panel of three experts on the following items according to the following criteria. The results of the sensory evaluation are shown in Table 7.

[0097] [Flexibility] The flexibility of the samples was evaluated according to the following criteria: 5 points: Very flexible 4 points: Flexible 3 points: Somewhat flexible 2 points: Not very flexible 1 point: Almost no flexibility

[0098] [Hardness] The hardness of the samples was evaluated according to the following criteria: 5 points: Very firm and hard 4 points: Firm and firm 3 points: Somewhat firm and hard 2 points: Not very hard 1 point: Almost no hardness

[0099] [balance] The balance between flexibility and hardness of the samples was evaluated according to the following criteria. 5 points: Excellent balance of flexibility and hardness 4 points: Good balance of flexibility and hardness 3 points: A good balance between flexibility and hardness 2 points: The balance between flexibility and hardness is not very good. 1 point: Poor balance between flexibility and hardness

[0100] The above evaluation items of flexibility and hardness indicate the texture when the sample is tasted. The balance of the above evaluation items indicates the good balance of the texture as well as the ease of handling the sample. In other words, if the sample is too hard, it will not bend but will break when sliced. If the sample is too soft, it will easily break when sliced. If the sample has a good balance, such phenomena can be suppressed, and the ease of handling of the sample will be improved.

[0101] In addition, the tissue was observed using a microscope. Sections with a thickness of 6 to 14 μm were cut using a microtome, placed on slide glasses, and stained with a drop of iodine staining solution to prepare preparations. The microscope used was an optical microscope BX51 manufactured by Olympus Corporation. The microscopic observation photographs are shown in Figure 4.

[0102] (Results of Test 2) As shown in Table 7, Comparative Example 2-1 and Comparative Example 2-2, which used oil- or fat-processed starches with low acetyl group contents (0%, 0.9%), tended to be rated low in suppleness. On the other hand, Examples 2-1 to 2-3, which used oil- or fat-processed starches with high acetyl group contents (1.1%, 1.2%, 1.3%), tended to be rated high in suppleness. In addition, when focusing on the evaluation of hardness, Comparative Example 2-1 to Comparative Example 2-2 and Examples 2-1 to 2-3 were rated 3 points to 5 points, which were generally good results. When focusing on the evaluation of balance, Comparative Example 2-1 and Comparative Example 2-2, which had low evaluations of suppleness, also had low evaluations of balance. On the other hand, Examples 2-1 to 2-3, which had high evaluations of both suppleness and hardness, also had high evaluations of balance.

[0103] Therefore, from the results of Test 2, it can be said that the use of oil-processed starch with an acetyl group content of 1.1% to 1.3% improves the flexibility, hardness, and balance of these properties of the processed meat product (ham). In particular, when an oil-processed starch with an acetyl group content of 1.1% to 1.2% was used, the flexibility, hardness, and balance of the processed meat product (ham) were evaluated as 4 points or more, which was a good result.

[0104] In addition, the results of the microscopic observation photograph shown in Fig. 4 reveal that the swelling degree of the oil-processed starches inside the ham is higher in Examples 2-1 and 2-2 than in Comparative Examples 2-1 and 2-2. Therefore, it can be said that a higher swelling degree of the oil-processed starch leads to a higher evaluation of the flexibility, hardness, and balance thereof of the processed meat product (ham).

[0105] [Table 7]

[0106] <Test 3> For test 3, a processed meat product (sausage) was produced according to the following procedure.

[0107] (Sample Preparation) First, minced pork (shoulder and arm) was prepared with a mixture ratio of 80% lean meat and 20% fat. The minced meat was then salted by rubbing with salt, tripolyphosphate, and nitrite (sodium nitrite). The salting conditions were 24 hours at a temperature of 0-2°C. After that, the raw materials shown in Table 8 were added to each sample and mixed. Next, mixing was carried out using a table mixer (Cuisinart). The mixing conditions were that the meat temperature was maintained at 11°C or less, and it was kneaded for 15 seconds x 2 times. After that, the meat was stuffed into sausages using collagen casings (17 mm diameter).

[0108] Next, the samples after sausage were dried by blowing air at 50°C for 30 minutes using a convection oven. After that, they were steam-heated for 30 minutes at 75°C. This condition corresponds to heating for 30 minutes at a core temperature of 63°C or higher. The steam-heated samples were then allowed to cool. The cooled samples were then frozen and stored at -50°C.

[0109] (Sample evaluation) After the samples prepared as described above were thawed at room temperature, the breaking strength and breaking distance were measured using a texture analyzer (TA.XT Plus, Stable Micro Systems). Specifically, measurements were performed three times per sausage, and three sausages were measured for each test group. A blade and groove stage were used as the probe. The test mode was a compression test. The test speed was 5 mm → 2 mm → 5 mm. The target mode was Strain 99%.

[0110] Table 9 shows the measurement results of the breaking strength (g) and breaking distance (mm) of each sample. Figure 5 shows a graph of the breaking strength (g) and breaking distance (mm) of each sample. The values ​​in Table 9 and Figure 5 are the average values ​​of the measured values ​​of each sample. The breaking strength (g) represents the hardness of the sample, and the breaking distance (mm) represents the flexibility of the sample.

[0111] In addition, on the day the samples were prepared (before freezing), a sensory evaluation was conducted for each sample. The sensory evaluation was conducted by a panel of three experts on the same items and with the same evaluation criteria as in <Test 2>. The results of the sensory evaluation are shown in Table 8.

[0112] As a result of the sensory evaluation, the sample according to Comparative Example 3-1 was the hardest, but was not flexible, so the balance was poor, and it was powdery and crumbly. The sample according to Comparative Example 3-2 was softer than the sample according to Comparative Example 3-1, but had no problem with hardness, but had low flexibility, so the balance was poor. The sample according to Example 3-1 was softer than the sample according to Comparative Example 3-1, but had sufficient hardness and flexibility. The sample according to Example 3-2 felt hard and elastic. The sample according to Example 3-3 was the softest, but had flexibility. In addition, the samples according to Examples 3-1 to 3-3 were not powdery and were preferable. That is, the samples according to Examples 3-1 to 3-3 were samples that were sufficiently hard but flexible, were not powdery, and had a very high balance in terms of texture. Therefore, it was found that flexibility is a very important factor in balancing the texture of sausages.

[0113] In addition, the frozen samples were boiled for 3 minutes at a later date, and the samples after boiling were subjected to a sensory evaluation. All of the samples according to Examples 3-1 to 3-3 had sufficient elasticity and flexibility, even when boiled after frozen storage.

[0114] Fig. 6 shows microscope photographs of the samples according to Comparative Examples 3-1 to 3-2 and Examples 3-1 to 3-3. As shown in Fig. 6, it was confirmed that there were many dark, ungelatinized starch granules in Comparative Example 3-1 and Comparative Example 3-2. In contrast, it was confirmed that most of the starch granules in Examples 3-1 to 3-3 were gelatinized and swollen. Therefore, it can be said that as the swelling degree of the oil-processed starch increases, the processed meat product (sausage) is evaluated higher in terms of flexibility, hardness, and the balance thereof.

[0115] [Table 8]

[0116] [Table 9]

[0117] <Test 4> For test 4, a processed meat product (ham) was produced according to the following procedure.

[0118] (Sample Preparation) First, 36 kg of pork loin (4 kg x 9 pieces) was prepared. Then, the center of each pork loin was divided into approximately 800 g pieces to prepare 9 pork loins. Excess fat and meat were trimmed from the pork loin, and only the core was used. Next, 5,500 g of pickling liquid was prepared. The composition of the pickling liquid is shown in Table 10. In Test 4, oil-processed starches 4 and 5 shown in Table 2 were used when making the pickling liquid.

[0119] After that, an injection process was carried out to inject the pickle liquid into the prepared meat. A pickle injector manufactured by Tohnichi was used for the injection process. The target injection value was set to 1.8 times. Furthermore, when the injection yield was calculated using the above-mentioned formula 1, the injection yields of Comparative Example 4-1, Example 4-1, and Example 4-2 were 180.0%, 180.9%, and 180.0%, respectively.

[0120] Next, the meat after the injection process was subjected to a tumbling process. The tumbling process was performed by putting the meat after the injection process into a tumbler and tumbling it at 5°C for 12 hours. The tumbler used was a cooling tumbler ESK-60 manufactured by Vakona. In addition, when the yield after the tumbling process (tumbling yield) was calculated using the above-mentioned formula 2, the tumbling yields of Comparative Example 4-1, Example 4-1, and Example 4-2 were 94.8%, 94.7%, and 95.4%, respectively.

[0121] The meat after the tumbling process was then subjected to a heat treatment. The heat treatment was performed using a small smokehouse (KERRES, CS350 G EL) under the following conditions. First, the meat was dried at a temperature of 55°C for 120 minutes, and then heated (smoked) at a temperature of 65°C for 20 minutes. Next, the meat was steamed at a temperature of 65°C for 40 minutes, and then steamed at a temperature of 75°C for 120 minutes. Then, the meat was cooled for 10 minutes. After cooling, each sample was taken out of the smokehouse and evaluated as follows. In addition, the baking yield was calculated using the above-mentioned formula 3, and the baking yields of Comparative Example 4-1, Example 4-1, and Example 4-2 were 90.2%, 90.5%, and 90.8%, respectively.

[0122] Furthermore, when the final yield was calculated using the following formula, the final yields of Comparative Example 4-1, Example 4-1, and Example 4-2 were 153.9%, 154.9%, and 156.0%, respectively.

[0123] Final yield (%) = (mass after heat treatment / mass before injection treatment) x 100

[0124] (Sample evaluation) A sensory evaluation was conducted to evaluate the samples. The sensory evaluation was conducted by a panel of three experts using the same criteria as in Experiment 2. The results of the sensory evaluation are shown in Table 10.

[0125] As shown in Table 10, Comparative Example 4-1, which used oil- or fat-processed starch 1 with 0% acetyl groups, tended to be rated low in suppleness. On the other hand, Examples 4-1 and 4-2, which used oil- or fat-processed starches with high acetyl group contents (1.2%, 1.3%), tended to be rated high in suppleness. In addition, focusing on the evaluation of hardness, Comparative Example 4-1, Examples 4-1, and 4-2 were rated 3 to 4 points, which were generally good results. Focusing on the evaluation of balance, Comparative Example 4-1, which had a low evaluation of suppleness, also had a low evaluation of balance. On the other hand, Examples 4-1 and 4-2, which had high evaluations of both suppleness and hardness, also had a high evaluation of balance.

[0126] Therefore, from the results of Test 4, it can be said that the use of oil-processed starch with an acetyl group content of 1.2% or 1.3% improves the flexibility, hardness, and balance of these properties of processed meat products (ham).

[0127] Slicing characteristics were also evaluated by one worker using a slicer (ORION Bread and Ham Slicer Type B, manufactured by Hanaki Seisakusho Co., Ltd.) to slice 40 hams from each test group into slices with a thickness of 1.3 mm, and visually evaluating the appearance and slice loss according to the following criteria.

[0128] [Slice characteristics] 5 points: No breaks or surface irregularities when slicing, and no slice loss 4 points: Almost no tearing or surface irregularities occur when slicing, and there is no slice loss. 3 points: Slight surface disturbance occurs when slicing, but there is almost no slice loss 2 points: Surface irregularities occur when slicing, resulting in slight slice loss 1 point: Breaking or surface irregularities occur during slicing, resulting in slice loss

[0129] Here, surface irregularities during slicing refer to the appearance of roughness or burrs on the sides of the sliced ​​surface rather than a smooth surface. Slice loss refers to the appearance of ham that is unsuitable for sliced ​​ham due to breakage or breakage of the bent parts after slicing.

[0130] From the slicing property evaluation results of Test 4, it can be said that the hams using oil-processed starches with acetyl group contents of 1.2% and 1.3% had excellent slicing properties, without breaking or surface irregularities when sliced. On the other hand, the ham of Comparative Example 4-1 had roughness on the surface when sliced. In other words, processed meat products (hams) made using oil-processed starches with an acetyl group content of 1.2% or 1.3% have improved flexibility, hardness, and the balance of these properties, which makes them excellent in slicing properties.

[0131] [Table 10]

[0132] <Test 5> In test 5, a fish meat product (kamaboko), which is a type of processed meat product, was produced using the following procedure.

[0133] (Sample Preparation) First, the salt and other auxiliary materials were weighed. The frozen surimi was partially thawed and cut into cubes with a knife. The raw materials used in Test 5 are shown in Table 11.

[0134] Mixing was then carried out according to the following procedure. First, the cut frozen minced fish was finely ground in a food processor (Cuisinart). After that, only salt was added and mixed. Next, 1 / 3 of the amount of crushed ice was added and mixed. Next, the auxiliary ingredients other than salt and 1 / 3 of the amount of crushed ice were added and mixed. Finally, 1 / 3 of the amount of crushed ice was added and mixed.

[0135] Next, the mixed raw materials were placed in a zipper bag and degassed using a vacuum packaging machine (Hot Temp, manufactured by Nichiwa). After that, they were packed into a vinyl casing. The temperature was kept low during the process. Next, they were left to sit in a 30°C hot bath for 90 minutes. After that, they were heated in an 80°C water bath for 20 minutes. After heating, they were placed in ice water to cool for 10 minutes, and then stored in a refrigerator. Some samples were also frozen and stored.

[0136] (Sample evaluation) The samples were evaluated by sensory evaluation. When the sample according to Comparative Example 5-1 (refrigerated storage) was evaluated, it was too soft and lacked flexibility. On the other hand, the sample according to Example 5-1 (refrigerated storage) had a good texture, was crisp, and was clearly more elastic than the sample according to Comparative Example 5-1 (refrigerated storage). Therefore, the sample according to Example 5-1 (refrigerated storage) had a better texture than the sample according to Comparative Example 5-1 (refrigerated storage). Furthermore, the sample of Example 5-1 also had good slicing properties when sliced ​​with a knife.

[0137] In addition, the frozen samples were thawed and subjected to a sensory evaluation after thawing. When the sample according to Comparative Example 5-1 (thawed product) was evaluated, it had a bad texture and was unpleasant to the touch. On the other hand, the sample according to Example 5-1 (thawed product) had a good texture, was crisp, and was clearly more elastic than the sample according to Comparative Example 5-1 (thawed product). Therefore, the sample according to Example 5-1 (thawed product) had a better texture than the sample according to Comparative Example 5-1 (thawed product). In addition, the difference in texture between the sample according to Example 5-1 (thawed product) and the sample according to Example 5-1 (refrigerated storage) was smaller.

[0138] [Table 11]

[0139] This application claims priority based on Japanese Patent Application No. 2020-094498, filed on May 29, 2020, the disclosure of which is incorporated herein in its entirety.

Claims

1. The oil-processed acetylated starch contains an acetyl group content of more than 1% by mass and not more than 1.7% by mass, The acetylated starch is acetylated phosphate cross-linked tapioca starch. Improver for processed meat products.

2. The improving agent for processed meat products according to claim 1, wherein the acetylated starch comprises a first acetylated starch having a first acetyl group content and a second acetylated starch having a second acetyl group content that is higher than the first acetylated starch content.

3. A processed meat product comprising the improving agent for processed meat products according to claim 1 or 2.

4. A meat processing liquid comprising the improving agent for processed meat products according to claim 1 or 2.

5. The processed meat product according to claim 3, which is one selected from the group consisting of ham, sausage, hamburger steak, plant-based hamburger steak, salad chicken, and water-paste foods.

6. A method for producing a processed meat product, comprising a step of applying the improving agent for processed meat products according to claim 1 or 2 to meat.

7. A step of dispersing the improving agent for processed meat products according to claim 1 or 2 in water to obtain a meat processing liquid; and applying the meat processing liquid to the meat. Manufacturing methods for processed meat products.

8. The method for producing a processed meat product according to claim 7, wherein the amount of the oil-processed acetylated starch contained in the meat processing liquid is 0.5% by mass or more and 10% by mass or less.

9. The method for producing a processed meat product according to any one of claims 6 to 8, wherein the improving agent for processed meat products is applied to the meat so that the amount of the oil-processed acetylated starch is 0.5 parts by mass or more and 10 parts by mass or less per 100 parts by mass of the meat.

10. 3. A method for improving the texture of a processed meat product, comprising adding the improving agent for processed meat products according to claim 1 or 2 to meat during the production of the processed meat product.

11. 3. A method for improving workability in slicing a processed meat product, comprising adding the improving agent for processed meat products according to claim 1 or 2 to meat during the production of the processed meat product.

Images