Minced meat quality improver and method for producing minced meat processed food

Abstract

To improve texture when eaten in ground meat processed food, especially frozen ground meat processed food such as frozen chicken ball, a frozen meat ball and the like.SOLUTION: The agent for improving meat internal quality of ground meat contains citric acid and has pH of 6.0 to 9.0, and the method for producing ground meat processed food includes a step of preparing a raw material composition containing the agent for improving meat internal quality and ground meat and a step of molding the raw material composition, heating it and then freezing it.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a meat quality improving agent for minced meat. The present invention also relates to a method for producing a processed minced meat food product. [Background technology]

[0002] Various methods have been proposed to soften the texture of meat.

[0003] For example, Non-Patent Document 1 describes methods for tenderizing meat (a whole piece of meat), such as slowing down the denaturation of proteins with sugar, improving the water retention capacity of meat with salt, improving the water retention capacity of meat by changing the pH, and breaking down proteins with enzymes (proteases).

[0004] Patent Document 1 describes a meat or fish tenderizer that contains sugar containing caramel and has a pH of 8 to 11 when dissolved in water.

[0005] Patent Document 2 describes a fermented seasoning composition for tenderizing meat or fish, which contains as an active ingredient a fermented product of soy milk or whey with lactic acid bacteria and yeast (lactic acid bacteria-yeast fermented product).

[0006] Patent Document 3 describes a method for improving the flavor of yeast cells, which includes a step of reacting yeast cells with protease or cellulase, and a food quality improver containing, as an active ingredient, yeast cells whose flavor has been improved by the above-mentioned flavor improvement method.

[0007] There are few known techniques for improving the quality of minced meat processed foods such as meatballs and meatballs. For example, Patent Document 4 describes that by adding a predetermined amount of maltotriose and / or a predetermined amount of maltose to frozen meat products such as frozen meatballs, frozen meatballs, and frozen hamburgers, it is possible to provide frozen meat products that have a good texture and are delicious not only when thawed and cooked using a microwave device or the like, but also when thawed at room temperature.

[0008] Furthermore, Non-Patent Document 1 exemplifies several methods for preventing meat from becoming tough, as well as a method for increasing water retention by adjusting pH. For example, it has been shown that the water retention of meat is lowest at around pH 5, which corresponds to the isoelectric point of muscle protein, and increases at both the acidic and alkaline ends. It also shows that the electrostatic repulsion between positive or negative ions derived from acid or alkali is necessary to loosen muscle fibers. Furthermore, it has been suggested that increasing this water retention can increase the yield of meat products. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-247896 [Patent Document 2] WO2017 / 014253 [Patent Document 3] WO2016 / 080490 [Patent Document 4] Japanese Patent Application Laid-Open No. 2014-143953 [Non-patent literature]

[0010] [Non-Patent Document 1] Takara Shuzo Co., Ltd. website: "Basic knowledge for creating delicious food / Basic knowledge about texture" (https: / / www.takarashuzo.co.jp / products / seasoning / basicinfo / 004.htm) Summary of the Invention [Problem to be solved by the invention]

[0011] In processed minced meat foods such as meatballs and meatballs, a texture that falls apart rather than the elastic texture of sausage is sometimes desired, particularly in products such as meatballs. However, no meat quality improver for minced meat suitable for achieving such a texture has been provided.

[0012] An object of the present invention is to improve the texture of processed minced meat foods, particularly frozen processed minced meat foods such as frozen meatballs and frozen meatballs, when eaten. [Means for solving the problem]

[0013] In order to solve the above problems, the inventors investigated various conditions, and as a result, when they investigated the conditions for applying the mechanism for increasing the water retention capacity of meat proteins, which has traditionally been said to be that ions generated by dissociation of salt in a meat quality improving agent act on proteins, etc., to promote weak binding and hydration between proteins, they discovered processing conditions that were different from conventional ones.

[0014] That is, the present inventors have found the following means for solving the above problems.

[0015] One or more embodiments of the present invention may include: A minced meat quality improver containing citric acid and having a pH of 6.0 to 9.0. Regarding. The meat quality modifying agent preferably further contains acetic acid.

[0016] Another embodiment of the present invention is A method for producing a processed minced meat food, comprising: preparing a raw material composition containing the meat quality improving agent and ground meat; forming, heating and then freezing the raw material composition; The present invention relates to a method comprising: In the above method, in the step of preparing a raw material composition, the raw material composition is preferably prepared so that the content of citric acid relative to the total amount of the raw material composition is 0.059 mass % or more. In the above method, it is also preferred that in the step of preparing a raw material composition, the meat quality improving agent containing citric acid and acetic acid is used, and the raw material composition is prepared so that the content of acetic acid in the total amount of the raw material composition is 0.020 mass% or more. The processed minced meat food is preferably frozen meatballs or frozen meatballs. [Effects of the Invention]

[0017] According to the present invention, the texture of processed minced meat foods when eaten can be improved. DETAILED DESCRIPTION OF THE INVENTION

[0018] <Minced meat processed food> In the present invention, processed minced meat foods refer to processed foods made primarily from minced meat, and typical examples include meatballs, meatballs, hamburger steaks, and fishballs. Examples of meat include beef, pork, chicken, lamb, horse meat, venison, wild boar, whale meat, dolphin, and fish. For example, meatballs are made by adding a binder to minced meat (surimi) such as livestock meat or chicken (or occasionally fish), kneading or grinding the mixture, shaping it into a ball or a rod, and grilling it, and then adding a sauce or the like, if necessary. For example, a hamburger steak is made by adding minced meat, or the minced meat to which shredded or mashed fish meat or vegetable protein having a meat-like structure has been added, and optionally adding finely chopped onions, carrots, ginger, burdock, green onions, or other vegetables, binders, seasonings, spices, binders, preservatives, etc., and kneading the mixture, forming it into an oval shape, etc., and roasting or steaming it, and optionally adding a sauce or dressing, etc.

[0019] The method of processing the meat, the composition of the minced meat and ingredients other than minced meat, the auxiliary ingredients, the method of addition, the method of shaping the raw material mixture dough, and the cooking method such as heating may be carried out in accordance with conventionally known methods depending on the type of minced meat processed food, and are not particularly limited.

[0020] When using ground chicken in the present invention, adult chicken, broiler chicken, or other types of chicken can be used. In addition, any part of chicken can be used, regardless of whether it is thigh, breast, wing, or fillet, or an appropriate mixture of these parts can also be used.

[0021] In the present invention, the minced meat processed food is typically a frozen minced meat processed food. The frozen minced meat processed food is thawed and eaten. The frozen minced meat processed food may be thawed by heating using a microwave device or the like, or may be thawed at room temperature. According to the present invention, deterioration of the texture of the frozen minced meat processed food during frozen storage is suppressed. Particular examples of frozen minced meat processed foods include frozen meatballs and frozen meatballs. Frozen meatballs and frozen meatballs are particularly required to have a moist texture without dryness when eaten, and a texture that falls apart in the mouth, and according to the present invention, these desirable textures can be maintained even after thawing.

[0022] <Meat quality improver for minced meat> One or more embodiments of the present invention relate to a meat quality improving agent for minced meat, which contains citric acid and has a pH of 6.0 to 9.0. The meat quality improving agent of the present invention can be mixed with minced meat and other ingredients to prepare a raw material composition for producing processed minced meat foods.

[0023] When a raw material composition prepared by blending the meat quality improving agent of the present invention, ground meat, and other raw materials is molded and heated to produce a processed minced meat food, this is preferable because there is little moisture loss during heating and the yield is high. Furthermore, the processed minced meat food produced has a moist texture without dryness when eaten and a texture that falls apart in the mouth. The above-mentioned preferable texture is maintained even when the processed minced meat food is stored frozen.

[0024] The pH of the meat quality improving agent of the present invention is preferably 6.9 or higher, particularly preferably 7.5 or higher, most preferably 7.8 or higher, and preferably 8.5 or lower, more preferably 8.3 or lower. In the present invention, the pH value of the meat quality improving agent may be within the specified range immediately before it is blended with minced meat and other ingredients to prepare a raw material mixture for producing a processed minced meat food.

[0025] There are no particular limitations on the method for measuring the pH of the meat quality improving agent, but for example, the pH can be measured by measuring the meat quality improving agent with a conventional pH meter.

[0026] The meat improving agent may further contain a suitable pH adjuster to adjust the pH.

[0027] The citric acid in the meat quality improving agent of the present invention may be in the form of free citric acid, a citrate salt, or a mixture of both. The citrate salt may consist of one type of salt or a mixture of two or more types of salts.

[0028] The content of citric acid in the meat quality improving agent of the present invention is not particularly limited. When the meat quality improving agent of the present invention is mixed with ground meat to prepare a raw material composition for the production of processed meat foods, the meat quality improving agent of the present invention can contain citric acid in an amount such that the content of citric acid per total amount of the raw material composition is preferably 0.059% by mass or more, more preferably 0.065% by mass or more, more preferably 0.085% by mass or more, more preferably 0.10% by mass or more, more preferably 0.13% by mass or more, and more preferably 0.14% by mass or more. Furthermore, although there is no particular upper limit for the content of citric acid in the meat quality improving agent of the present invention, when the meat quality improving agent of the present invention is mixed with ground meat to prepare a raw material composition for the production of processed meat foods, the meat quality improving agent of the present invention can contain citric acid in an amount such that the content of citric acid per total amount of the raw material composition is preferably 1.0% by mass or less, more preferably 0.50% by mass or less, more preferably 0.30% by mass or less, and more preferably 0.25% by mass or less. When the content of citric acid in the raw material composition is within this range, the yield of the produced minced meat processed food is particularly high, and the effect of improving the texture is also particularly high.

[0029] The meat quality improving agent of the present invention is used to prepare the raw material composition by mixing it with ground meat and other raw materials so as to be diluted typically 5 to 200 times, preferably 8 to 150 times. Therefore, the content of citric acid in the meat quality improving agent of the present invention can be typically 5 to 200 times, preferably 8 to 150 times the above-mentioned content of citric acid in the raw material composition.

[0030] The meat quality improving agent of the present invention more preferably further contains acetic acid. A processed minced meat food produced from a raw material composition prepared by mixing a meat quality improving agent containing a combination of citric acid and acetic acid with minced meat and other ingredients is preferred because it has a particularly good moist texture when frozen and thawed.

[0031] The acetic acid that can be contained in the meat quality improving agent of the present invention may be in the form of free acetic acid, in the form of an acetate salt, or a mixture of both. The acetate salt may consist of one type of salt, or may be a mixture of two or more types of salts.

[0032] The content of acetic acid in the meat quality improving agent of the present invention is not particularly limited. When the meat quality improving agent of the present invention is mixed with ground meat to prepare a raw material composition for producing processed meat foods, the meat quality improving agent of the present invention can contain acetic acid in an amount such that the content of acetic acid per total amount of the raw material composition is preferably 0.020% by mass or more, more preferably 0.030% by mass or more, more preferably 0.039% by mass or more, more preferably 0.040% by mass or more, more preferably 0.045% by mass or more, more preferably 0.050% by mass or more, more preferably 0.060% by mass or more, more preferably 0.090% by mass or more, more preferably 0.10% by mass or more, more preferably 0.15% by mass or more, and more preferably 0.19% by mass or more. Furthermore, although there is no particular upper limit for the content of acetic acid in the meat quality improving agent of the present invention, when the meat quality improving agent of the present invention is mixed with minced meat to prepare a raw material composition for producing processed meat foods, the meat quality improving agent of the present invention can contain acetic acid so that the content of acetic acid per total amount of the raw material composition is preferably 1.0% by mass or less, more preferably 0.50% by mass or less, more preferably 0.30% by mass or less, and more preferably 0.25% by mass or less. When the content of acetic acid in the raw material composition is within this range, the effect of improving the texture of the produced processed minced meat food is particularly high.

[0033] The content of acetic acid in the meat quality improving agent of the present invention can be typically 5 to 200 times, preferably 8 to 150 times, the above-mentioned content of acetic acid in the raw material composition.

[0034] In an embodiment in which the meat quality improving agent of the present invention contains acetic acid, the blending ratio of citric acid to acetic acid is not particularly limited, but the mass ratio can be, for example, 1 part citric acid to 0.1 to 10 parts acetic acid, preferably 0.2 to 3 parts acetic acid.

[0035] In the raw material composition of the present invention, citric acid and / or acetic acid may be added in the form of an additive that can be used in foods, or in the form of a seasoning containing citric acid and / or acetic acid. Examples of seasonings containing citric acid and / or acetic acid include seasonings prepared by microbial fermentation of animal and plant materials.

[0036] The meat quality improving agent of the present invention is an aqueous solution containing at least citric acid, preferably citric acid and acetic acid, in water. The meat quality improving agent of the present invention in the form of an aqueous solution preferably has a pH adjusted with a pH adjuster.

[0037] The meat quality improving agent of the present invention preferably further contains minerals (calcium, magnesium, etc.). A processed minced meat food prepared by blending a meat quality improving agent containing minerals has a particularly excellent texture when frozen and thawed.

[0038] The meat quality improving agent of the present invention may further contain seasoning ingredients such as salt and yeast extract.

[0039] <Method of manufacturing minced meat processed food> Another embodiment of the present invention is A method for producing a processed minced meat food, comprising: A step of preparing a raw material composition containing the meat quality improving agent of the present invention and ground meat; forming, heating and then freezing the raw material composition; The present invention relates to a method comprising:

[0040] The raw material composition is a composition that can be molded and heated to produce a processed minced meat food, and is generally called "dough."

[0041] In addition to the meat quality modifying agent of the present invention and ground meat, the raw material composition may contain binders (e.g., one or more selected from breadcrumbs, starch, modified starch, and egg white), seasonings (e.g., one or more selected from salt, pepper, oligosaccharides, carbohydrates, and yeast extract), water, organic acids other than citric acid, vegetable proteins, minerals (calcium, magnesium, etc.), eggs (whole eggs, etc.), vegetables, pH adjusters, antioxidants, etc.

[0042] Vegetables include onions, carrots, burdock, ginger, and green onions.

[0043] The method of producing a processed minced meat food according to the present invention is preferable because it reduces water loss during heating and results in a high yield. Furthermore, the processed minced meat food produced has a moist texture when eaten, without being dry, and disintegrates in the mouth. The above-mentioned preferable texture is maintained even when the processed minced meat food is frozen and stored.

[0044] The shaping of the raw material composition refers to shaping into the desired shape, such as meatballs, meatballs, or hamburger steaks. A conventional shaping machine can be used to shape the raw material composition. When the desired processed minced meat food is meatballs or meatballs, the composition can be shaped into spheres weighing 10 to 25 g each. When the desired processed minced meat food is a hamburger steak, the composition can be shaped into ovals weighing 20 to 200 g each.

[0045] After the raw material composition is shaped, it is heated. Heating can be performed by one or a combination of two or more of baking, steaming, boiling, frying, electromagnetic heating, etc. This heat solidifies the shaped dough and stabilizes its shape.

[0046] The frying process using a fryer is described below. This frying process is carried out, for example, when producing meatballs or tsukune (chicken meatballs) in order to quickly solidify the surface of the meatballs or tsukune by heating, forming a film, and preventing the umami-rich juice inside from leaking out.

[0047] As the frying oil, any edible oil can be used according to preference, such as refined white oil, salad oil, cottonseed oil, rapeseed oil, sesame oil, olive oil, palm oil, etc., but refined white oil and rapeseed oil are preferred.

[0048] The frying process may be performed by either a continuous method or a batch method, and may be performed by frying in oil at a temperature of 130 to 160°C for 1 to 3 minutes.

[0049] After deep-frying, the meatballs may be soaked in a separately prepared sauce, which may be any known sauce made from ingredients such as soy sauce, mirin, or starch syrup.

[0050] When the processed minced meat food to be produced is frozen meatballs, the frying process may be followed by a steaming process or the like.

[0051] When the processed minced meat food to be produced is a frozen hamburger steak, it is preferable to bake it after shaping.

[0052] The meatballs or tsukune produced by the above method can be skewered after being allowed to cool. Skewering can be performed using a conventional skewering machine, and any of gun, round, and flat skewers can be used. There is no particular limit to the number of meatballs to be skewered, but it is usually preferable to skewer 2 to 3 meatballs on one skewer.

[0053] Next, the processed minced meat food produced by the above method is placed in a tray made of a cold-resistant material, and then quickly frozen in a freezer at -30 to -40°C.

[0054] After freezing, the product is wrapped in pillow bags, and an appropriate number of these are placed in a cardboard box for outer packaging. Once the cardboard packaging is complete, the product is stored in a freezer at -19 to -25°C. Freezing prevents oxidation of the product during storage and allows for long-term storage. The product is then thawed and used whenever needed.

[0055] When the produced minced meat processed food is in a frozen form, it can be eaten after cooking by heating using a microwave device such as a microwave oven, or it can be eaten after thawing at room temperature. [Example]

[0056] <Method of producing meatballs 1> Minced chicken thighs and chicken breasts were mixed in a food processor (Panasonic: MK-K48P), salt was added, and the mixture was ground with salt. Then, the meat quality improver (or water or saline (5% saline was used) for comparison) was added and mixed. Breadcrumbs were then added and mixed, and a mixture of sugar, oligosaccharides, water, and modified starch was mixed. Then, breadcrumbs and water were added and mixed to create a dough. The food processor was used for all dough mixing.

[0057] The dough was hand-formed into balls (12g each) and fried in a fryer (Fujimac Co., Ltd.: FGF400TPC). The balls were then coated with a sauce (soy sauce, sugar, mirin, sake, glucose-fructose corn syrup, soy sauce paste, processed sugars, and spices, heated and thickened with modified starch), and baked in an oven (Comet Kato Co., Ltd.: CCO-G3). The baked meatballs were placed in polypropylene trays, frozen at -30°C for 1 hour, then placed in polyethylene bags, heat-sealed, and packaged. The yield was evaluated by measuring the weight of 16 meatballs (192g total dough weight) after frying, and calculating the yield as the ratio of the weight after frying to the total weight of 192g of dough used.

[0058] The packaged meatballs were removed from the packaging and left to thaw on the tray at room temperature for two hours, and seven trained panelists evaluated the texture. In addition, to evaluate the texture after frozen storage, the packaged meatballs were frozen and stored in a freezer at a specified temperature for a specified time, then removed from the packaging and left to thaw on the tray at room temperature for two hours, and seven trained panelists evaluated the texture.

[0059] <Method of producing meatballs 2> Chicken paste or minced young chicken breast, parent chicken thigh, and parent chicken breast were mixed in a food processor, and the meat quality improver (or water or saline (5% saline was used) for comparison) was added and mixed. Granular vegetable protein that had been rehydrated with approximately 2.3 times the amount of water and left at room temperature for a few minutes was then added and mixed, and a mixture of sugar, seasonings, soy sauce, ginger, water, and modified starch was mixed and mixed. Breadcrumbs were added and mixed to create a dough. Heating and evaluation were carried out under the same conditions as in "Tsukune Manufacturing Method 1."

[0060] <Method for measuring organic acids> The sample to be measured was dissolved in water, centrifuged, and the resulting supernatant was filtered to prepare a sample for measurement, and the organic acid content was measured by HPLC. The HPLC conditions were as follows: Column: GL-C610H-S (Hitachi High-Tech) Column temperature: 56℃ Eluent: 3mM perchloric acid, 0.5ml / min Reaction solution: 0.21% disodium hydrogen phosphate 0.00938% Bromothymol Blue Detection: UV440nm The measured value is expressed as a concentration (%) per dry weight of the measured sample.

[0061] <Salt measurement method> The method for measuring sodium, calcium, and magnesium in a sample is shown below. The following measurement method was based on the Japan Food Sanitation Association (Food Sanitation Inspection Guidelines, Physical and Chemical Edition: 2005) and the Analytical Methods of Nutritional Components in the Nutrition Labeling Standards (Eishin No. 46, May 23, 1996).

[0062] (i) Sodium Reagent preparation (1% hydrochloric acid solution) Mix 500 ml of hydrochloric acid (35% purity) for atomic absorption with 17 L of distilled water to prepare a 1% salt solution. (sodium standard solution) A standard solution for atomic absorption spectrometry (manufactured by Wako Pure Chemical Industries, Ltd.) is diluted with 1% hydrochloric acid solution to 0 ppm, 0.25 ppm, 0.50 ppm, 0.75 ppm, and 1.00 ppm to prepare standard solutions of various concentrations for preparing a calibration curve.

[0063] (Sample preparation method) Measure out 3.0g to 3.5g of sample into a plastic bottle. Add 100ml of 1% hydrochloric acid solution to the sample and shake for at least 1 hour using a shaker (YAMATO) at 200 times per minute to extract. A portion of the extracted liquid is transferred to a 50 ml centrifuge tube (manufactured by WATOSON) and centrifuged at 2000 rpm for 10 minutes using a centrifuge (manufactured by KUBOTA). The supernatant is diluted to an appropriate concentration to prepare a test solution, which is then measured using an atomic absorption spectrometer.

[0064] (Measurement conditions) Frame: Air-acetylene Measurement wavelength: 589 nm

[0065] (ii) Calcium Reagent preparation (1% hydrochloric acid solution) (i) Prepared in the same manner as sodium. (hydrochloric acid solution) Add distilled water to 50 ml of hydrochloric acid (Kanto Chemical Co., Ltd.) to make up to 100 ml. (5% strontium solution) Dissolve 38.04 g of strontium chloride hexahydrate for atomic absorption spectroscopy in 1% hydrochloric acid and make up to 250 ml. (Calcium standard solution) Dilute the standard solution for atomic absorption spectrometry with 1% hydrochloric acid to 0 ppm, 1 ppm, 3 ppm, 6 ppm, and 10 ppm, and add strontium chloride solution to each standard solution to make it 0.5% to prepare standard solutions for creating a calibration curve.

[0066] (Sample preparation method) ·Ashing process Weigh out 10 g of sample and place it in a crucible. Preliminary ashing is performed on a hot plate (manufactured by SIBATA) at approximately 200-300°C until no more smoke is emitted. Next, the sample is placed in an electric furnace (manufactured by ADVANTEC) that has been set to 550°C, and ashing is performed for 4-5 hours. Sample washing process After cooling, moisten the ash with approximately 1 ml of distilled water, add 5 ml of hydrochloric acid, and evaporate to dryness on a hot plate (manufactured by ADVANTEC) set to 100°C. Add another 3 ml of hydrochloric acid and an appropriate amount of distilled water to the evaporated to dryness sample. Dissolve the evaporated to dryness sample on the hot plate. Place the dissolved sample in a measuring flask. Wash the crucible, filter paper, and funnel used with distilled water and add them to the measuring flask. The sample remaining on the filter paper is pre-ashed and ashed in the same manner as in the ashing step above, and the sample washing step above is repeated, collecting the sample in a volumetric flask. Dilute to 100 ml to use as the test solution, and measure using an atomic absorption spectrophotometer.

[0067] (Measurement conditions) Frame: Air-acetylene Measurement wavelength: 422.7nm

[0068] (iii) magnesium Reagent preparation (1% hydrochloric acid solution) (i) Prepared in the same manner as sodium. (hydrochloric acid solution) (ii) Prepared in the same manner as calcium (Magnesium standard solution) Dilute the standard solution for atomic absorption analysis with 1% hydrochloric acid to 0 ppm, 0.25 ppm, 0.5 ppm, 0.75 ppm, and 1.0 ppm to prepare standard solutions for creating a calibration curve.

[0069] (Sample preparation method) (ii) Prepare a test solution in the same manner as for calcium, and measure the concentration using an atomic absorption spectrometer.

[0070] (Measurement conditions) Frame: Air-acetylene Measurement wavelength: 285.2nm

[0071] <Experiment 1> Frozen meatballs Samples 1A to 1T were produced according to the procedure described in "Meatball Production Method 1" above. To evaluate the texture after frozen storage, the packaged meatballs were frozen and stored in a freezer at -10°C or -20°C for 4 days, then removed from the packaging and thawed on the tray at room temperature for 2 hours, and the same trained panel evaluated the texture.

[0072] Table 1 shows the composition of the frozen meatballs of samples 1A to 1T.

[0073] Table 2 shows the compositions of the meat improving agents used in Samples 1A to 1T.

[0074] For the compositions of Composition 1-1 to Composition 1-12, the components were mixed in a beaker, and the pH was adjusted by adding 1N NaOH.

[0075] [Table 1]

[0076] The meat quality improving agent used was the following blend (unit: mass %). The salt solution used was adjusted to 5%.

[0077] [Table 2]

[0078] Tables 3 to 6 below show the meat quality improving agents used in producing the meatballs of Samples 1A to 1T, as well as the evaluation results of the yield, acid concentration, pH of the meat quality improving agent, and texture after four days of frozen storage at -10° C. or -20° C. The meatballs were evaluated in terms of their looseness (loose / sausage) and moistness (moist / dry).

[0079] (Evaluation criteria for loosening sensation) 1 point: The minced meat is bound together and has a chewy texture like a sausage. 2 points: Slightly firm 3 points: Slightly loosened (passed) 4 points: Feels loose 5 points: Very loose feeling (Evaluation criteria for moisturizing feeling) 1 point: Dry and flaky 2 points: Slightly dry 3 points: Slightly moist (pass) 4 points: Moist 5 points: Very moist

[0080] [Table 3]

[0081] [Table 4]

[0082] [Table 5]

[0083] [Table 6]

[0084] The results of Experiment 1 show the following:

[0085] By blending citric acid alone at a concentration of 0.059% by mass or more in the meatball ingredient composition, the yield is improved and the meatballs do not become dry during frozen storage. Kiga This effect was particularly remarkable when the pH of the meat quality improving agent during preparation of the meatball raw material composition was 6.9 or higher, preferably around 8.

[0086] On the other hand, when an aqueous solution containing only acetic acid as an organic acid but not citric acid was used as a meat quality improving agent, the above-mentioned effects were not obtained.

[0087] It has been found that the combination of citric acid and acetic acid as meat quality modifiers tends to improve the moistness of meatballs after frozen storage compared to citric acid alone. When combining citric acid and acetic acid, it is preferable that the meatball raw material composition contains 0.059% by mass or more of citric acid and 0.020% by mass or more of acetic acid.

[0088] <Experiment 2> Frozen meatballs Samples 2A to 2G were produced according to the procedure described in "Meatball Production Method 1." The packaged meatballs were stored frozen in a freezer at -10°C or -20°C for 4 days, then removed from the packaging and thawed at room temperature on the tray for 2 hours, and the texture was evaluated by the same trained panelists.

[0089] Table 7 shows the composition of the frozen meatballs of Samples 2A to 2G.

[0090] Table 8 shows the compositions (unit: mass %) of the meat improving agents used in Samples 2A to 2G.

[0091] For compositions 2-1 to 2-5, the components were mixed in a beaker and the pH was adjusted by adding 1N NaOH aqueous solution or 15% sodium carbonate aqueous solution. Citric acid was added as a fermented sour liquid with a citric acid concentration of 18.3% (not including acetic acid) for compositions 2-1 to 2-2, and as a fermented sour liquid with a citric acid concentration of 36.6% (not including acetic acid) for compositions 2-3 to 2-5. Acetic acid was added as grape vinegar with an acetic acid concentration of 5.2% (not including citric acid).

[0092] [Table 7]

[0093] [Table 8]

[0094] Table 9 below shows the meat quality improvers used to produce the meatballs of Samples 2A to 2G, as well as the yield, acid concentration, pH of the meat quality improvers, and texture after four days of frozen storage at -10°C or -20°C. The meatballs were evaluated in two categories: looseness (loose / sausage) and moistness (moist / dry). The evaluation criteria were the same as in Experiment 1.

[0095] [Table 9]

[0096] The results of Experiment 2 show the following:

[0097] In sample 2G, which contains 0.147% by mass of citric acid alone in the meatball raw material composition and has a meat quality improving agent with a pH of about 8, the yield is improved and the meat is less dry during frozen storage compared to sample 2A, which does not contain a meat quality improving agent. Kiga was shown to be inhibited.

[0098] Furthermore, in samples 2D, 2E, and 2F, which contained a combination of 0.147% by mass of citric acid and 0.039% by mass of acetic acid as meat quality modifiers, the moistness of the meatballs after frozen storage was improved compared to sample 2G.

[0099] <Experiment 3> Frozen meatballs Samples 3A to 3H were produced according to the procedure described in "Meatball Production Method 1." The packaged meatballs were stored frozen in a freezer at -10°C or -20°C for 4 days, then removed from the packaging and thawed on the tray at room temperature for 2 hours, and the texture was evaluated by the same trained panelists.

[0100] Table 10 shows the composition of the frozen meatballs of Samples 3A to 3H.

[0101] Table 11 shows the compositions (unit: mass %) of the meat improving agents used in Samples 3A to 3H.

[0102] For the compositions of Compositions 3-1 to 3-6, the components were mixed in a beaker and the pH was adjusted by adding a 15% aqueous solution of sodium carbonate. For Compositions 3-1 to 3-6, citric acid was added as a fermented sour liquid with a citric acid concentration of 18.3% (not including acetic acid). Acetic acid was added as grape vinegar with an acetic acid concentration of 5.2% (not including citric acid).

[0103] [Table 10]

[0104] [Table 11]

[0105] Table 12 below shows the meat quality improvers used to produce the meatballs of Samples 3A to 3H, as well as the yield, acid concentration, pH of the meat quality improver, and texture after four days of frozen storage at -10°C or -20°C. The meatballs were evaluated based on two criteria: looseness (loose / sausage) and moistness (moist / dry). The evaluation criteria were the same as in Experiment 1.

[0106] [Table 12]

[0107] The results of Experiment 3 show the following:

[0108] In samples 3C, 3D and 3E, which contain 0.147% by mass of citric acid in the meatball raw material composition and have a meat quality improving agent with a pH of 8.20 or less, the yield is improved and the meat is less dry during frozen storage compared to sample 3A, which does not contain a meat quality improving agent. Kiga In particular, samples 3D and 3E, which contained trace amounts of magnesium and calcium in addition to citric acid, were particularly effective in improving the moist feeling after frozen storage.

[0109] <Experiment 4> Frozen meatballs Samples 4A to 4I were produced according to the procedure described in "Meatball Production Method 1." The packaged meatballs were stored frozen in a freezer at -10°C or -20°C for 4 days, then removed from the packaging and thawed at room temperature on the tray for 2 hours, and the texture was evaluated by the same trained panelists.

[0110] Table 13 shows the composition of the frozen meatballs of Samples 4A to 4I.

[0111] Table 14 shows the compositions (unit: mass %) of the meat improving agents used in Samples 4A to 4I.

[0112] For the compositions of Compositions 4-1 to 4-5, each component was mixed in a beaker and the pH was adjusted by adding a 15% aqueous solution of sodium carbonate. Citric acid was added as a fermented sour liquid (not containing acetic acid) with a citric acid concentration of 18.3%. Acetic acid was added as grape vinegar (not containing citric acid) with an acetic acid concentration of 5.2%. Ca was added as a Ca aqueous solution with a Ca concentration of 0.14%. Mg was added as a Mg aqueous solution with a Mg concentration of 0.078%.

[0113] [Table 13]

[0114] [Table 14]

[0115] Table 15 below shows the meat quality improvers used to produce the meatballs of Samples 4A to 4I, as well as the yield, acid concentration, pH of the meat quality improver, and texture after four days of frozen storage at -10°C or -20°C. The meatballs were evaluated based on two criteria: looseness (loose / sausage) and moistness (moist / dry). The evaluation criteria were the same as in Experiment 1.

[0116] [Table 15]

[0117] The results of Experiment 4 show the following:

[0118] Samples 4C, 4D, and 4E, which contain 0.065% by mass or more of citric acid and acetic acid in the meatball raw material composition, showed improved yield and reduced looseness and dryness during frozen storage compared to sample 4A, which does not contain any meat quality improving agent, and sample 4B, which contains salt water.

[0119] On the other hand, samples 4G and 4H, which contained 0.147% by mass of citric acid and 0.039% by mass of acetic acid in the meatball raw material composition and had a meat quality improver pH of 5.70 and 9.20, respectively, had slightly lower texture ratings after frozen storage compared to sample 4F, which contained 0.147% by mass of citric acid and 0.045% by mass of acetic acid in the meatball raw material composition and had a meat quality improver pH of 8.00.

[0120] Furthermore, sample 4I, which was further formulated with calcium and magnesium, received particularly high marks for texture after frozen storage.

[0121] <Experiment 5> Frozen meatballs (samples 5A to 5L) were produced according to the procedure described in "Tsukune Production Method 2" above. The packaged meatballs were stored frozen in a freezer at -10°C or -20°C for 4 days, then removed from the packaging and thawed at room temperature on the tray for 2 hours, and the texture was evaluated by the same trained panelists.

[0122] Tables 16 to 18 show the compositions of the frozen meatballs of Samples 5A to 5L.

[0123] Table 19 shows the compositions (unit: mass %) of the meat improving agents used in Samples 5A to 5L.

[0124] For the composition of Composition 5-1, the components were mixed in a beaker and the pH was adjusted by adding a 15% aqueous solution of sodium carbonate. Citric acid was added as a fermented sour liquid (containing no acetic acid) with a citric acid concentration of 18.3%. Acetic acid was added as grape vinegar (containing no citric acid) with an acetic acid concentration of 5.2%.

[0125] [Table 16]

[0126] [Table 17]

[0127] [Table 18]

[0128] [Table 19]

[0129] Table 20 below shows the meat quality improvers used to produce the meatballs of Samples 5A to 5L, as well as the yield, acid concentration, pH of the meat quality improvers, and texture after four days of frozen storage at -10°C or -20°C. The meatballs were evaluated based on two criteria: looseness (loose / sausage) and moistness (moist / dry). The evaluation criteria were the same as in Experiment 1.

[0130] [Table 20]

[0131] The results of Experiment 5 show the following:

[0132] The meatballs prepared in Experiment 5 contained vegetable protein and had a low chicken content, unlike Experiments 1 to 4. The effects of improving yield and texture in Samples 5D, 5H, and 5L, in which citric acid and acetic acid were blended into the meatball raw material composition, were clearly observed, although not as significant as in Experiments 1 to 4.

Claims

1. A meat quality improver for minced meat that is blended with minced meat in a raw material composition to produce a processed minced meat food, the meat quality improver for minced meat comprising citric acid and acetic acid, the citric acid content being 0.065 to 0.147% by mass and the acetic acid content being 0.039 to 0.196% by mass relative to the total amount of the raw material composition, and the pH of the raw material composition at the time of preparation being 6.9 to 8.

5.

2. A method for producing a processed minced meat food, comprising: A step of preparing a raw material composition containing the meat quality improving agent according to claim 1 and ground meat; forming, heating and then freezing the raw material composition; A method comprising:

3. The method according to claim 2, wherein the processed minced meat food is frozen meatballs or frozen meatballs.

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