Manufacturing method for casing-packed processed meat food

Abstract

To provide casing-packed processed meat that suppresses the hardening of a casing and has an improved texture.SOLUTION: A method for producing casing-packed processed meat includes blending meat with (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber and indigestible starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a casing-packed processed meat food, a method for improving the texture of a casing-packed processed meat food, and an agent for improving the texture of a casing-packed processed meat food. [Background technology]

[0002] Sausages and other processed meat products packed in casings are among the most popular prepared foods among consumers, and both traditionally produced and industrially mass-produced products are widely sold at butcher shops, supermarkets, convenience stores, and other outlets.

[0003] In recent years, supermarkets, convenience stores, and the like have begun using hot showcases (also known as hotters) to sell casing-packed processed meat foods such as sausages. Casing-packed processed meat foods displayed in hot showcases are stored at high temperatures, allowing consumers to enjoy the hot foods immediately after purchase without heating. However, casing-packed processed meat foods stored in hot showcases have a problem in that, as the storage time increases, moisture evaporates from the casings, causing the casings to harden and resulting in a deterioration in texture.

[0004] For fried foods such as fried chicken, it has been reported that mixing a thickener such as gum arabic with a water-retaining agent used to retain water in fried foods can prevent the juiciness of the filling from decreasing when stored in a hot showcase (Patent Document 1).

[0005] Meanwhile, a method for producing processed meat foods with improved juiciness and flavor has been reported, in which lipase is added to the food to keep the fatty acid content in the food within a specified range (Patent Document 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] International Publication No. 2012 / 105673 [Patent Document 2] Japanese Patent Application Publication No. 2018-102297 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been made in consideration of the above-mentioned circumstances, and the problem it aims to solve is to provide a casing-stuffed processed meat food in which hardening of the casing is suppressed and the texture is improved. [Means for solving the problem]

[0008] As a result of intensive research into solving the above-mentioned problems, the inventors discovered that by adding certain ingredients to the meat stuffed into the casing, the hardening of the casing of casing-stuffed processed meat foods can be effectively suppressed, and through further research, they have completed the present invention. That is, the present invention is as follows.

[0009] [1] A method for producing a casing-packed processed meat food, comprising blending meat with (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch. [2] The manufacturing method according to [1], wherein the processed starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate cross-linked starch, and pregelatinized phosphate cross-linked starch. [3] The manufacturing method according to [1] or [2], further comprising blending (C) transglutaminase with the meat. [4] The method for producing a meat product according to any one of [1] to [3], further comprising blending (D) a carbonate salt with the meat. [5] The method according to any one of [1] to [4], wherein the casing into which the meat is stuffed is a collagen casing. [6] The manufacturing method according to any one of [1] to [5], wherein the casing-stuffed processed meat food is a sausage. [7] The method according to any one of [1] to [6], wherein component (B) is pregelatinized starch. [8] A method for improving the texture of a casing-packed processed meat food, comprising blending (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch to the meat. [9] The method described in [8], wherein the modified starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate cross-linked starch, and pregelatinized phosphate cross-linked starch.

[10] The method described in [8] or [9], further comprising blending (C) transglutaminase with the meat.

[11] The method according to any one of [8] to

[10] , further comprising blending (D) a carbonate salt with the meat.

[12] The method according to any one of [8] to

[11] , wherein the casing into which the meat is stuffed is a collagen casing.

[13] The method according to any one of [8] to

[12] , wherein the casing-stuffed processed meat food is a sausage.

[14] The method according to any one of [8] to

[13] , wherein improving the texture of a casing-packed processed meat food is inhibiting hardening of the casing of the casing-packed processed meat food.

[15] The method according to any one of [8] to

[14] , wherein component (B) is pregelatinized starch.

[16] A texture improver for casing-packed processed meat foods, comprising a combination of (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch.

[17] The agent according to

[16] , wherein the modified starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate cross-linked starch, and pregelatinized phosphate cross-linked starch.

[18] (C) The agent according to

[16] or

[17] , further comprising transglutaminase.

[19] (D) The agent according to any one of

[16] to

[18] , further comprising a carbonate salt.

[20] The agent according to any one of

[16] to

[19] , wherein the casing of the casing-packed processed meat food is a collagen casing.

[21] The agent according to any one of

[16] to

[20] , wherein the casing-packed processed meat food is a sausage.

[22] The agent according to any one of

[16] to

[21] , wherein the improvement in texture of a casing-packed processed meat food is the inhibition of hardening of the casing of the casing-packed processed meat food.

[23] The agent according to any one of

[16] to

[22] , wherein component (B) is pregelatinized starch. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a casing-stuffed processed meat food product in which hardening of the casing is suppressed and the texture is improved, and a method for producing the same. Furthermore, according to the present invention, it is possible to suppress hardening of the casing of a casing-packed processed meat food, and to provide a method for improving the texture of a casing-packed processed meat food and an agent for improving the texture of a casing-packed processed meat food. DETAILED DESCRIPTION OF THE INVENTION

[0011] One of the features of the method for producing casing-packed processed meat foods of the present invention (sometimes referred to simply as "the production method of the present invention" in this specification) is that it comprises blending meat with (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch. In this specification, "lipase" and "at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch" may be simply referred to as "component (A)" and "component (B)," respectively.

[0012] In the present invention, "casing-stuffed processed meat food" refers to a processed food in which meat is packed into a casing (in other words, meat is covered with a casing). Specific examples of casing-stuffed processed meat food include, but are not limited to, sausages (e.g., Vienna sausage, Frankfurter sausage, Bologna sausage, pressure-cooked sausage, semi-dry sausage, dry sausage, unsalted sausage, Lyoner sausage, liver sausage, etc.), ham covered with a casing, bacon covered with a casing, roast pork covered with a casing, roast beef covered with a casing, and hamburger steak covered with a casing.

[0013] In the present invention, the "meat" filled into the casing of a casing-packed processed meat food refers to meat that can be used as a raw material for food, and includes, for example, livestock meat (e.g., pork, beef, horse meat, mutton, goat meat, etc.), poultry meat (e.g., chicken, duck meat, etc.), bird meat such as rabbit meat, and seafood meat such as fish, squid, shrimp, crab, whale, oysters, etc. In the present invention, "meat" may be meat from any part of an animal as long as it is edible, and in one embodiment, when the meat is bird meat (e.g., pork, beef, chicken, etc.), examples include, but are not limited to, thigh meat, breast meat, loin meat, shoulder meat, and shoulder meat. In the present invention, the term "meat" is a concept that encompasses edible organs and other edible parts of animals (e.g., liver, kidney, heart, lung, spleen, stomach, intestines, esophagus, brain, ear, nose, skin, tongue, tail, diaphragm, blood, fat layer, etc.). These meats may be used alone or in combination of two or more.

[0014] In the present invention, the "casing" of casing-packed processed meat foods refers to the edible skin or packaging material that covers the meat. Specific examples of casings include natural casings made primarily from the digestive tracts (e.g., esophagus, stomach, intestines, etc.) and urinary organs (e.g., bladder, etc.) of animals such as pigs, cows, sheep, and horses; and artificial casings made primarily from collagen, etc. In the present invention, among artificial casings, those made primarily from collagen are referred to as "collagen casings."

[0015] The "lipase" used as component (A) in the present invention is an enzyme having the activity of hydrolyzing glycerol fatty acid esters into fatty acids and glycerol, and includes, for example, triacylglycerol lipase, triacylglyceride lipase, etc. Lipases of various origins, such as those derived from microorganisms, plants, and animals, are known, but the origin of the lipase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and lipases of any origin can be used, and recombinant enzymes may also be used. The lipase used in the present invention is preferably derived from microorganisms, and examples of microbial lipases include those derived from Aspergillus genus (e.g., Aspergillus niger ( Aspergillus black ) etc.), lipases derived from Rhizopus genus (e.g., Rhizopus oryzae ( Rhizopus rice ) etc.), lipases derived from Candida genus (e.g., Candida rugosa ( White wrinkled ) etc.), lipases derived from Penicillium spp. (e.g., Penicillium camemberti ( Penicillium Camembert , Penicillium roqueforti ( Penicillium Roquefort ) and lipases derived from bacteria of the genus Alcaligenes. The lipase used in the present invention may be a commercially available product, and specific examples include Lipase GS "Amano" 250G, Lipase AY "Amano" 30SD, Lipase R "Amano", Lipase A "Amano" 6, and Lipase MER "Amano" (all manufactured by Amano Enzyme Co., Ltd.).

[0016] In the present invention, the enzymatic activity of lipase can be calculated by allowing the lipase to act on an emulsion of olive oil as a substrate for a certain period of time and quantifying the amount of released fatty acids with alkali. In this specification, 1 U (unit) is defined as the amount of enzyme that releases 1 μmole of fatty acids per minute at 37°C.

[0017] In the production method of the present invention, component (A) is blended into the meat to be stuffed into the casing. The amount of component (A) blended into the meat to be stuffed into the casing can be adjusted as appropriate depending on the type of meat, reaction time, etc., but in order to effectively inhibit hardening of the casing, it is preferably 0.001 U or more, more preferably 0.1 U or more, and particularly preferably 1 U or more per gram of meat to be stuffed into the casing. Furthermore, the blended amount is preferably 5000 U or less, more preferably 50 U or less per gram of meat to be stuffed into the casing.

[0018] The production method of the present invention may include, after blending component (A) with meat, allowing the meat to stand, as necessary, before subjecting the meat to the next production step. When the production method of the present invention includes allowing the meat blended with component (A) to stand, the standing time is usually 1 minute to 120 hours, preferably 1 minute to 72 hours, more preferably 1 minute to 24 hours, and particularly preferably 30 minutes to 24 hours. In this case, the standing temperature is usually 0 to 70°C, preferably 5 to 50°C.

[0019] The present invention uses, as component (B), at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch.

[0020] The "modified starch" that can be used as component (B) in the present invention refers to starch that has undergone at least one treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. Specific examples of starch that has undergone physical treatment (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) include pregelatinized starch, heat-moisture treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, and bleached starch. Specific examples of chemically treated starch include acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, and phosphorylated starch. Specific examples of enzymatically treated starch include enzyme-treated starch. The modified starch that can be used as component (B) in the present invention may be one that has been subjected to one treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment, or may be one that has been subjected to two or more treatments selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment (e.g., pregelatinized phosphate cross-linked starch, etc.). One type of modified starch may be used alone, or two or more types may be used in combination.

[0021] The method for producing the modified starch that can be used in the present invention is not particularly limited, and starch produced by a method known per se or a method similar thereto can be used. The type of starch that can be used as the raw material for the modified starch is not particularly limited, and examples include non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (e.g., corn starch, waxy corn starch, high-amylose corn starch, etc.), tapioca starch, sago starch, kudzu starch, mung bean starch, potato starch, sweet potato starch, etc. Furthermore, commercially available modified starch may be used as component (B) in the present invention.

[0022] The form of the processed starch that can be used in the present invention is not particularly limited, and may be, for example, in a powdery or granular form. Here, "granular" refers to a powder, a granular form (e.g., fine granules, granules, etc.), or a combination thereof. Powdery or granular processed starch can be obtained, for example, by grinding and granulating processed starch using a method known per se or a method equivalent thereto.

[0023] The modified starch that can be used as component (B) in the present invention is preferably modified starch that has been subjected to at least one processing treatment selected from the group consisting of physical treatments and chemical treatments, and more preferably pregelatinized starch, acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate-crosslinked starch, and pregelatinized phosphate-crosslinked starch, with pregelatinized starch, hydroxypropyl starch, and phosphate-crosslinked starch being particularly preferred because they are particularly effective in inhibiting the hardening of the casing.

[0024] The "gelatinized starch" that can be used as component (B) in the present invention refers to starch that has been at least subjected to a gelatinization treatment (i.e., a gelatinization treatment). The gelatinization treatment of starch is not particularly limited and may be carried out by a method known per se or a method equivalent thereto, but can be carried out, for example, by heating the starch in the presence of water (e.g., by suspending the starch in water). Heating of the starch in the gelatinization treatment can be carried out, for example, using a drum dryer, extruder, spray dryer, or the like.

[0025] There are no particular limitations on the type of starch that can be used as a raw material for pregelatinized starch, but examples include non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (e.g., corn starch, waxy corn starch, high-amylose corn starch, etc.), tapioca starch, sago starch, kudzu starch, mung bean starch, potato starch, and sweet potato starch.

[0026] Pregelatinized starch may be subjected to a treatment other than gelatinization (gelatinization treatment). Treatments other than gelatinization that can be applied to starch are not limited as long as they do not impair the object of the present invention, and examples include processing treatments (e.g., chemical treatments, physical treatments, enzymatic treatments, etc.), pulverization treatments, granulation treatments, puffing treatments, etc.

[0027] In one embodiment, the pregelatinized starch may be a starch that has been subjected to a processing treatment and then further subjected to a gelatinization treatment. Examples of processed starches include chemically treated starches (e.g., acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, etc.); starches that have been subjected to physical treatments (including simple chemical treatments such as hydrolysis, such as acid treatment, alkali treatment, and bleaching treatment) (e.g., moist heat-treated starch, oil-processed starch, acid-treated starch, alkali-treated starch, bleached starch, etc.); and enzymatically treated starches (e.g., enzyme-treated starch, etc.).

[0028] In one embodiment, the pregelatinized starch may be one that has been subjected to an expansion treatment (i.e., a puffing treatment). The expansion treatment (puffing treatment) method is not particularly limited, and the pregelatinized starch may be a method known per se or a method equivalent thereto.

[0029] The form of the pregelatinized starch is not particularly limited, and may be, for example, in a powdery or granular form. Powdery or granular pregelatinized starch can be obtained, for example, by pulverizing and granulating pregelatinized starch by a method known per se or a method equivalent thereto.

[0030] In the present invention, commercially available pregelatinized starch may be used as component (B). Examples of commercially available pregelatinized starch include, but are not limited to, Amycol HF and Amycol KF (both manufactured by Nippon Starch Chemical Co., Ltd.), Nisshoku Alster and Nisshoku Alster H (both manufactured by Nippon Shokuhin Kako Co., Ltd.), Amilox No. 1 and Amilox No. 1A (both manufactured by Nippon Corn Starch Co., Ltd.), Neotrust W-120 and Neotrust W-300 (both manufactured by J-Oil Mills Co., Ltd.).

[0031] The "dietary fiber" that can be used as component (B) in the present invention refers to the total amount of indigestible components in food that are not digested or are difficult to digest by human digestive enzymes. Dietary fiber can be classified into water-soluble and water-insoluble dietary fibers. Specific examples of the former (water-soluble dietary fiber) include indigestible dextrin, β-glucan, polydextrose, pectin, inulin, etc., while specific examples of the latter (insoluble dietary fiber) include cellulose, hemicellulose, lignin, chitin, chitosan, grain fiber (e.g., wheat fiber, oat fiber, soy fiber, etc.), and fruit fiber (e.g., apple fiber, citrus fiber, orange fiber, etc.). While both water-soluble and insoluble dietary fiber can be used as component (B) in the present invention, insoluble dietary fiber is preferred, and grain fiber such as wheat fiber, oat fiber, and soy fiber is more preferred. These dietary fibers may be used alone or in combination of two or more. The method for producing the dietary fiber that can be used in the present invention is not particularly limited, and those produced by known methods or methods equivalent thereto can be used. In addition, commercially available dietary fiber may be used as component (B) in the present invention.

[0032] "Resistant starch" that can be used as component (B) in the present invention is a general term for starch that is not digested or absorbed in the small intestinal lumen of healthy individuals and partial degradation products of said starch, and is also generally called resistant starch. Resistant starch can be classified into the following four types (RS1 to RS4) based on its structure and properties, and the resistant starch that can be used as component (B) in the present invention is preferably the RS2 type. RS1: Starch is surrounded by hard tissues such as cell walls, preventing it from coming into contact with digestive enzymes and becoming indigestible. RS2: Starch granules themselves are digestion-resistant, such as ungelatinized starch that has not been sufficiently cooked or starch with a high amylose content. RS3: A type of starch that has been heated, gelatinized, and then recrystallized to become less digestible (beta-formed) (retrograded starch). RS4: A type in which starch has been highly processed (chemically, physically, or enzymatically) to make it less susceptible to the action of digestive enzymes.

[0033] The resistant starch may be used alone or in combination of two or more.

[0034] The method for producing the resistant starch that can be used in the present invention is not particularly limited, and starch produced by a method known per se or a method similar thereto can be used. The type of starch that can be used as the raw material for the resistant starch is not particularly limited, and examples include non-glutinous rice starch, glutinous rice starch, wheat starch, corn starch (e.g., corn starch, waxy corn starch, high-amylose corn starch, etc.), tapioca starch, sago starch, kudzu starch, mung bean starch, potato starch, sweet potato starch, etc. Furthermore, commercially available resistant starch may be used as component (B) in the present invention.

[0035] In the manufacturing method of the present invention, component (B) is blended with the meat stuffed into the casing. The amount of component (B) blended in the meat stuffed into the casing can be adjusted appropriately depending on the type of meat, etc., but since this can effectively suppress hardening of the casing, it is preferably 0.1% by weight or more, more preferably 1% by weight or more, and particularly preferably 3% by weight or more, of the meat stuffed into the casing. Furthermore, this blending amount is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 10% by weight or less, of the meat stuffed into the casing.

[0036] In the production method of the present invention, the order in which component (A) and component (B) are blended with meat is not particularly limited, and they may be blended, for example, in the order of component (A) and component (B), or in the reverse order, etc. Alternatively, component (A) and component (B) may be blended with meat simultaneously.

[0037] The production method of the present invention may further comprise blending (C) transglutaminase in addition to blending component (A) and component (B) with meat. In this specification, "transglutaminase" may be simply referred to as "component (C)."

[0038] Transglutaminase is an enzyme that has the activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide serves as a donor and a lysine residue serves as an acceptor, and transglutaminases of various origins are known, such as those derived from mammals, fish, and microorganisms. The origin of component (C) (transglutaminase) is not particularly limited as long as it has the above-mentioned activity, and transglutaminases of any origin can be used, and recombinant enzymes may also be used. Component (C) is preferably a calcium-independent transglutaminase obtained from a microorganism, and examples of microbial transglutaminase include those derived from Streptomyces actinomycetes (e.g., Streptomyces mobaraensis ( Streptomyces MobaraThe transglutaminase used in the present invention may be a commercially available product, and a specific example is a microbial transglutaminase commercially available from Ajinomoto Co., Inc. under the trade name "Activa" (registered trademark) TG.

[0039] In the present invention, the activity unit of transglutaminase is measured and defined as follows. Specifically, transglutaminase is reacted in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution at 37°C and pH 6.0. The resulting hydroxamic acid is then allowed to form an iron complex in the presence of trichloroacetic acid. The absorbance at 525 nm is then measured, and the amount of hydroxamic acid is determined using a calibration curve. The amount of enzyme required to produce 1 μmole of hydroxamic acid per minute is defined as 1 unit (1 U) (see Japanese Patent Laid-Open No. 27471 / 1989).

[0040] When the production method of the present invention includes blending component (C) into the meat to be stuffed into the casing, the amount of component (C) blended into the meat can be adjusted as appropriate depending on the type of meat, reaction time, etc., but in order to effectively inhibit hardening of the casing, the amount is preferably 0.0000001 U or more, more preferably 0.00001 U or more, and particularly preferably 0.0001 U or more per 1 g of meat to be stuffed into the casing. The amount blended is also preferably 1 U or less, more preferably 0.01 U or less, per 1 g of meat to be stuffed into the casing.

[0041] The production method of the present invention may include, after blending component (C) with meat, allowing the meat to stand, as necessary, before subjecting the meat to the next production step. When the production method of the present invention includes allowing the meat blended with component (C) to stand, the standing time is usually 1 minute to 120 hours, preferably 1 minute to 72 hours, more preferably 1 minute to 24 hours, and particularly preferably 30 minutes to 24 hours. In this case, the standing temperature is usually 0 to 50°C, preferably 5 to 50°C.

[0042] When the production method of the present invention includes blending component (C) in addition to blending component (A) and component (B) to the meat to be stuffed into a casing, the order in which components (A) to (C) are blended to the meat is not particularly limited, and they may be blended, for example, in the order of component (A), component (B), component (C), or in the reverse order, etc. Alternatively, components (A) to (C) may be blended to the meat simultaneously.

[0043] The production method of the present invention may further comprise blending (D) a carbonate salt in addition to blending component (A) and component (B) or components (A) to (C) with meat. In this specification, the "carbonate" may be simply referred to as "component (D)."

[0044] Examples of component (D) (carbonate) include alkali metal carbonates (e.g., lithium carbonate, sodium carbonate, potassium carbonate, etc.), alkaline earth metal carbonates (e.g., calcium carbonate, barium carbonate, magnesium carbonate, etc.), and ammonium carbonate. Of these, alkaline earth metal carbonates are preferred, and calcium carbonate is more preferred.

[0045] When the production method of the present invention includes blending component (D) with meat to be stuffed into a casing, the amount of component (D) in the meat can be adjusted appropriately depending on the type of meat, etc., but is preferably 0.0001% by weight or more, more preferably 0.001% by weight or more, and particularly preferably 0.01% by weight or more, relative to the meat to be stuffed into the casing. The blending amount is also preferably 5% by weight or less, more preferably 1% by weight or less, and particularly preferably 0.1% by weight or less, relative to the meat to be stuffed into the casing.

[0046] When the production method of the present invention includes blending component (D) in addition to blending component (A) and component (B) with the meat to be stuffed into a casing, the order in which components (A), (B), and (D) are blended with the meat is not particularly limited, and they may be blended in the order of component (A), component (B), component (D), or the reverse order, for example. Alternatively, components (A), (B), and (D) may be blended with the meat simultaneously. Furthermore, when the production method of the present invention includes blending components (C) and (D) in addition to blending components (A) and (B) to the meat to be stuffed into the casing, the order in which components (A) to (D) are blended to the meat is not particularly limited, and they may be blended, for example, in the order of component (A), component (B), component (C), component (D), or in the reverse order, etc. Alternatively, components (A) to (D) may be blended to the meat simultaneously.

[0047] The production method of the present invention may further include blending components (A) and (B) with meat, and optionally blending components (C) and / or (D), as well as blending components other than components (A) to (D) (hereinafter also referred to as "other components") with meat. Examples of other components include seasonings (e.g., salt, sugars, spices, amino acids, nucleic acids, organic acids, etc.), binding enhancers (e.g., polyphosphates such as disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, and sodium metaphosphate), antioxidants (e.g., L-ascorbic acid, sodium L-ascorbate, etc.), colorants (e.g., sodium nitrite, potassium nitrate, and sodium nitrate), food coloring agents, pH adjusters, preservatives, meat substitutes (e.g., plant-derived proteins, etc.), edible oils and fats, and water.

[0048] The edible oils and fats that can be used in the production method of the present invention are not particularly limited as long as they are commonly used in the production of casing-packed processed meat foods. Examples include vegetable oils and fats such as rapeseed oil, corn oil, soybean oil, sesame oil, rice bran oil, bran oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, perilla oil, linseed oil, olive oil, grapeseed oil, and medium-chain fatty acid oils; and animal oils and fats such as lard, beef tallow, chicken oil, mutton tallow, horse fat, fish oil, and whale oil. Interesterified oils obtained by interesterifying the above-mentioned oils and fats, and hardened oils obtained by hydrogenating the above-mentioned oils and fats, can also be used. The above-mentioned oils and fats may be refined (e.g., salad oil, etc.). These oils and fats may be used alone or in combination of two or more.

[0049] When the production method of the present invention includes blending edible oils and fats with the meat to be stuffed into the casing, the amount of edible oils and fats to be blended can be adjusted appropriately depending on the type of meat, etc., but is preferably 5 to 75 wt %, more preferably 5 to 50 wt %, even more preferably 15 to 40 wt %, and particularly preferably 25 to 35 wt % of the total amount of the raw material composition to be stuffed into the casing. Here, "the total amount of the raw material composition to be stuffed into the casing" means the total amount of the raw materials of the casing-stuffed processed meat food (i.e., the meat to which component (A) etc. have been blended) to be stuffed into the casing, as described below.

[0050] In the production method of the present invention, component (A) and component (B) that are blended into the meat, as well as component (C), component (D), and other components (e.g., edible oils and fats) that are blended into the meat as desired in addition to component (A) and component (B), may hereinafter be collectively referred to as "component (A), etc."

[0051] The production method of the present invention may include mincing the meat before stuffing it into a casing. In the present invention, "mincing" meat means, for example, shredding or grinding the meat to make it into minced meat. Here, "minced meat" refers to minced or paste-like meat that does not have a specific shape, and is a concept that also includes, for example, meat-and-bone deboned meat (MDM). In the present invention, the method for mincing meat is not particularly limited, and can be carried out by a method known per se or a method equivalent thereto, using tools and devices commonly used in the meat processing field (e.g., meat choppers, meat grinders, meat mincers, food processors, etc.).

[0052] When the production method of the present invention includes mincing meat before stuffing it into a casing, component (A) and the like may be blended into the meat before it is minced, or may be blended into the meat after it has been minced (minced meat). Alternatively, in one embodiment of the production method of the present invention, pre-minced meat (for example, commercially available minced meat) may be prepared and component (A) and the like may be blended therewith.

[0053] The production method of the present invention includes stuffing a casing with meat blended with component (A) etc. As described above, the meat blended with component (A) etc. may be ground meat if desired, and the meat may be appropriately mixed before being stuffed into the casing. In the production method of the present invention, the meat to be stuffed into the casing and to which component (A) and the like have been blended may be referred to hereinafter as the "raw material composition" for convenience. In other words, the production method of the present invention can also be said to be a method for producing a casing-stuffed processed meat food, which comprises filling a raw material composition containing meat, component (A), etc. into a casing.

[0054] The amount of meat contained in the raw material composition (the amount of meat itself excluding the amount of component (A) etc.) is usually 5 to 95 wt %, and preferably 20 to 70 wt %, of the total amount of the raw material composition (total weight of meat and component (A) etc.).

[0055] In the present invention, the method for stuffing the raw material composition into the casing is not particularly limited, and the method can be carried out by a method known per se or a method equivalent thereto using tools and apparatus commonly used in the meat processing field.

[0056] In addition to the above-mentioned steps (e.g., blending component (A) or the like with meat, mincing meat, and filling a casing with the raw material composition), the production method of the present invention may further include steps that are commonly performed in the production of casing-packed processed meat foods, as long as the object of the present invention is not impaired. Examples of such steps include salting the meat (or raw material composition) before filling it into a casing, smoking the raw material composition filled into a casing, drying the raw material composition filled into a casing, heating (e.g., steaming, steaming, boiling, oven heating, microwave heating, hot air, etc.) and cooling the raw material composition filled into a casing, and freezing the raw material composition filled into a casing. The production method of the present invention may include two or more of these steps.

[0057] According to the production method of the present invention, hardening of the casing of a casing-packed processed meat food (e.g., sausage) can be suppressed when the casing is stored at a high temperature (e.g., 40 to 80°C), and a casing-packed processed meat food with an improved texture can be produced. The hardness of the casing of a casing-packed processed meat food can be evaluated, for example, by sensory evaluation by a specialist panel.

[0058] The present invention also provides a method for improving the texture of a casing-stuffed processed meat food (sometimes referred to herein simply as the "method of the present invention").

[0059] The method of the present invention can be carried out in the same manner as the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0060] According to the method of the present invention, hardening of the casing can be suppressed when casing-packed processed meat foods (e.g., sausages) are stored at high temperatures (e.g., 40 to 80°C), and the texture of the casing-packed processed meat foods can be improved.

[0061] One embodiment of the method of the present invention may be a method for inhibiting hardening of a casing of a casing-packed processed meat food.

[0062] The present invention also provides an agent for improving the texture of casing-stuffed processed meat foods (sometimes referred to herein simply as "the agent of the present invention").

[0063] One of the features of the agent of the present invention is that it comprises a combination of (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch. The "lipase" (component (A)) and "at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch" (component (B)) used in the agent of the present invention are the same as component (A) and component (B) used in the manufacturing method of the present invention described above, respectively, and preferred embodiments are also the same.

[0064] The agent of the present invention may contain both component (A) and component (B) in a single preparation, or may contain component (A) and component (B) in multiple (two or more) preparations. For example, the agent of the present invention may be a combination of multiple preparations each containing component (A) and component (B) alone.

[0065] The amount of component (A) contained in the agent of the present invention is preferably 0.00001 U or more, more preferably 0.0001 U or more, per 1 g of the agent of the present invention. The amount of component (A) contained in the agent of the present invention is preferably 100,000 U or less, more preferably 10,000 U or less, per 1 g of the agent of the present invention. When component (A) contained in the agent of the present invention is contained in multiple preparations, the amount of (A) contained in the agent of the present invention is calculated by adding up the amounts of (A) contained in the multiple preparations. This explanation also applies mutatis mutandis to the amounts of components other than component (A) contained in the agent of the present invention (for example, "the amount of component (B) contained in the agent of the present invention").

[0066] The amount of component (B) contained in the agent of the present invention is preferably 0.1% by weight or more, more preferably 1% by weight or more, based on the agent of the present invention, and is preferably 99.9% by weight or less, more preferably 99% by weight or less, based on the agent of the present invention.

[0067] The agent of the present invention may further comprise a combination of (C) transglutaminase in addition to the components (A) and (B). The "transglutaminase" (component (C)) that can be used in the agent of the present invention is the same as the component (C) that can be used in the production method of the present invention described above, and the preferred embodiments are also the same.

[0068] When the agent of the present invention contains component (C) in addition to components (A) and (B), it may contain all of components (A) to (C) in a single preparation, or it may contain components (A) to (C) in multiple (two or more) preparations. For example, the agent of the present invention may be a combination of multiple preparations each containing components (A) to (C) alone.

[0069] When the agent of the present invention contains component (C), the amount of component (C) contained in the agent of the present invention is preferably 0.00001 U or more, more preferably 0.0001 U or more, per 1 g of the agent of the present invention. The amount of component (C) contained in the agent of the present invention is preferably 1000 U or less, more preferably 100 U or less, per 1 g of the agent of the present invention.

[0070] The agent of the present invention may be a combination of component (A) and component (B), or components (A) to (C), and further comprise (D) a carbonate. The "carbonate" (component (D)) that can be used in the agent of the present invention is the same as the component (D) that can be used in the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0071] When the agent of the present invention contains component (D) in addition to component (A) and component (B), it may contain all of component (A), component (B), and component (D) in a single preparation, or it may contain component (A), component (B), and component (D) in multiple (two or more) preparations. For example, the agent of the present invention may be a combination of multiple preparations each containing component (A), component (B), and component (D) alone. Furthermore, when the agent of the present invention contains components (C) and (D) in addition to components (A) and (B), all of the components (A) to (D) may be contained in a single preparation, or the agents may contain the components (A) to (D) in multiple (two or more) preparations. For example, the agent of the present invention may be a combination of multiple preparations each containing the components (A) to (D) alone.

[0072] When the agent of the present invention contains component (D), the amount of component (D) contained in the agent of the present invention is preferably 0.1% by weight or more, more preferably 1% by weight or more, based on the agent of the present invention. The amount of component (D) contained in the agent of the present invention is preferably 99% by weight or less, more preferably 90% by weight or less, based on the agent of the present invention.

[0073] The form of the agent of the present invention is not particularly limited, and examples thereof include solid forms (including powder, granules, etc.), liquid forms (including slurry, etc.), gel forms, paste forms, etc. When the agent of the present invention is, in one embodiment, a combination of multiple preparations, the forms of the multiple preparations may be the same or different.

[0074] The agent of the present invention may consist, for example, of only components (A) to (D), but may also contain a conventional base in addition to these depending on the form of the agent of the present invention.

[0075] When the agent of the present invention is in the form of a liquid, examples of the base include water, ethanol, glycerin, propylene glycol, etc. When the agent of the present invention is in the form of a solid, examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, protein, peptide, salt, solid fat, silicon dioxide, and mixtures thereof, as well as yeast cells and various powder extracts.

[0076] The agent of the present invention may further contain, in addition to components (A) to (D), for example, excipients, pH adjusters, antioxidants, thickening stabilizers, sweeteners (e.g., sugars, etc.), acidulants, spices, coloring agents, etc., as long as the object of the present invention is not impaired.

[0077] The agent of the present invention can be produced by a method known per se. The agent of the present invention may be subjected to, for example, a concentration treatment, a drying treatment, a decolorization treatment, etc., either alone or in combination.

[0078] The agent of the present invention can be used by being blended with meat to be stuffed into the casing of a casing-packed processed meat food. The meat to which the agent of the present invention can be blended is the same as the meat to which component (A) and the like are blended in the above-mentioned production method of the present invention, and the preferred embodiments are also the same.

[0079] Because the agent of the present invention can effectively inhibit hardening of the casing, it may be used so that the amount of component (A) mixed into the meat stuffed into the casing is preferably 0.001 U or more, more preferably 0.1 U or more, and particularly preferably 1 U or more per gram of meat stuffed into the casing. Furthermore, the agent of the present invention may be used so that the amount of component (A) mixed into the meat stuffed into the casing is preferably 5000 U or less, more preferably 50 U or less per gram of meat stuffed into the casing.

[0080] Because the agent of the present invention can effectively inhibit hardening of the casing, it may be used so that the amount of component (B) mixed into the meat stuffed into the casing is preferably 0.1% by weight or more, more preferably 1% by weight or more, and particularly preferably 3% by weight or more, based on the weight of the meat stuffed into the casing. Also, the agent of the present invention may be used so that the amount of component (B) mixed into the meat stuffed into the casing is preferably 20% by weight or less, more preferably 15% by weight or less, and particularly preferably 10% by weight or less, based on the weight of the meat stuffed into the casing.

[0081] When the agent of the present invention contains component (C), it can effectively inhibit hardening of the casing, and therefore may be used so that the amount of component (C) mixed into the meat to be stuffed into the casing is preferably 0.0000001 U or more, more preferably 0.00001 U or more, and particularly preferably 0.0001 U or more per gram of meat to be stuffed into the casing. In this case, the agent of the present invention may be used so that the amount of component (C) mixed into the meat to be stuffed into the casing is preferably 1 U or less, more preferably 0.01 U or less, per gram of meat to be stuffed into the casing.

[0082] When the agent of the present invention contains component (D), it may be used so that the amount of component (D) mixed into the meat stuffed into the casing is preferably 0.0001% by weight or more, more preferably 0.001% by weight or more, and particularly preferably 0.01% by weight or more, relative to the meat stuffed into the casing. In this case, the agent of the present invention may be used so that the amount of component (D) mixed into the meat stuffed into the casing is preferably 5% by weight or less, more preferably 1% by weight or less, and particularly preferably 0.1% by weight or less, relative to the meat stuffed into the casing.

[0083] The meat to which the agent of the present invention is added (the meat to be stuffed into the casing of a casing-stuffed processed meat food) may be mixed with edible oils and fats. The edible oils and fats that can be added to the meat are the same as the edible oils and fats that can be used in the above-mentioned production method of the present invention.

[0084] When edible oils and fats are blended with meat to which the agent of the present invention can be blended (meat filled in the casing of a casing-packed processed meat food), the amount of edible oils and fats blended can be adjusted appropriately depending on the type of meat, etc., but is preferably 5 to 75 wt %, more preferably 5 to 50 wt %, even more preferably 15 to 40 wt %, and particularly preferably 25 to 35 wt % of the total amount of the raw material composition filled in the casing. There are no particular restrictions on the timing of blending the edible oils and fats with the meat, and they may be blended either before or after blending with the agent of the present invention, or they may be blended with the meat simultaneously with the agent of the present invention.

[0085] Meat to which the agent of the present invention has been added can be used as a raw material for casing-packed processed meat foods.

[0086] The agent of the present invention can inhibit hardening of the casing when casing-packed processed meat foods (e.g., sausages, etc.) are stored at high temperatures (e.g., 40 to 80°C), thereby improving the texture of the casing-packed processed meat foods.

[0087] In one embodiment, the agent of the present invention may be an agent for inhibiting hardening of casings in casing-packed processed meat foods.

[0088] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. Unless otherwise specified, all ingredients used in the following examples, except for water, were commercially available food ingredients and food additives. Tap water was used after being passed through a water purifier. [Example]

[0089] <Test Example 1> (Sausage preparation) The sausages of test plots 1 to 7 were prepared according to the following procedures (1) to (7). (1) Raw material preparation The muscle and fat were removed from the raw meat (domestic pork shoulder meat), and the meat was ground to 5 mm using an electric meat grinder (manufactured by SIS Co., Ltd., AMG31A) to obtain minced meat. (2) Primary mixing The ingredients in Group I (minced pork shoulder, pork fat, salt, polymerized phosphate, sodium L-ascorbate, 10% by weight sodium nitrite, and a commercially available lipase preparation) shown in Table 1 below were placed in a tabletop food mixer (Hobart N-50) and mixed for 2 minutes (mixer rotation speed: 1st speed). (3) Salted The mixture obtained in (2) above was salted and stored at 5°C for 18 hours in a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3). (4) Secondary mixing The salted mixture and raw material group II (seasoning, modified starch, pregelatinized starch, calcium carbonate, water, and a commercially available transglutaminase preparation) shown in Table 1 below were added to a tabletop food mixer (Hobart N-50) and mixed for 3 minutes (mixer rotation speed: 1st speed). (5) Filling the casing 20 g of the mixture obtained in (4) above was stuffed into a collagen casing (manufactured by Nippi Corporation, diameter: 21 mm). (6) Heat treatment The filling obtained in (5) above was dried by heating at 60°C for 30 minutes using a smokehouse (SUB-400C, manufactured by Daido Sangyo Co., Ltd.), and then smoked in the smokehouse at 60°C for 10 minutes, and then steamed in the smokehouse at 75°C for 30 minutes. (7) Cooling The sausages were obtained by cooling at 5°C for 30 minutes using a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3).

[0090] [Table 1]

[0091] (sensory evaluation) The sausages from test plots 1 to 7 were each stored for 4 hours in a gas steam convection oven (CSV-G6, manufactured by Comet Kato Co., Ltd.) under dry heat conditions at 70°C (gas steam convection oven mode: hot air mode), after which the hardness of the sausage casings was subjected to a sensory evaluation by three expert panelists. The sensory evaluation of the hardness of the sausage casings was carried out by a panel of three experts who, in consensus, scored the samples in increments of 1 point based on a 0 to 10-point scale, with 10 points representing "very soft" (the hardness of the sausage casings of test group 1 immediately after preparation) and 0 points representing "very hard" (the hardness of the sausage casings of test group 1 after storage for 4 hours under the above-mentioned dry heat conditions). The results are shown in Table 2.

[0092] [Table 2]

[0093] As is clear from the results shown in Table 2, the hardening-inhibiting effect of the casing was confirmed in the sausages of test groups 3 and 6, and in particular, the sausage of test group 6, which used a combination of lipase and pregelatinized starch, was extremely effective. On the other hand, in the sausages other than those in test groups 3 and 6, the effect of inhibiting casing hardening was not confirmed.

[0094] <Test Example 2> (Sausage preparation) The sausages of test plots 8 to 14 were prepared according to the following procedures (1) to (7). (1) Raw material preparation The muscle and fat were removed from the raw meat (domestic pork shoulder meat), and the meat was ground to 5 mm using an electric meat grinder (manufactured by SIS Co., Ltd., AMG31A) to obtain minced meat. (2) Primary mixing The ingredients in Group I (minced pork shoulder, pork fat, salt, polymerized phosphate, sodium L-ascorbate, 10% by weight sodium nitrite, and a commercially available lipase preparation) shown in Table 3 below were placed in a tabletop food mixer (Hobart N-50) and mixed for 2 minutes (mixer rotation speed: 1st speed). (3) Salted The mixture obtained in (2) above was salted and stored at 5°C for 18 hours in a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3). (4) Secondary mixing The salted mixture and raw material group II (seasoning, acetylated phosphate cross-linked starch, pregelatinized puffed starch, calcium carbonate, water, and a commercially available transglutaminase preparation) shown in Table 3 below were placed in a tabletop food mixer (Hobart N-50) and mixed for 3 minutes (mixer rotation speed: 1st speed). (5) Filling the casing 20 g of the mixture obtained in (4) above was stuffed into a collagen casing (manufactured by Nippi Corporation, diameter: 21 mm). (6) Heat treatment The filling obtained in (5) above was dried by heating at 60°C for 30 minutes using a smokehouse (SUB-400C, manufactured by Daido Sangyo Co., Ltd.), and then smoked in the smokehouse at 60°C for 10 minutes, and then steamed in the smokehouse at 75°C for 30 minutes. (7) Cooling The sausages were obtained by cooling at 5°C for 30 minutes using a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3).

[0095] [Table 3]

[0096] (sensory evaluation) The sausages from test plots 8 to 14 were each stored for 4 hours in a gas steam convection oven (CSV-G6, manufactured by Comet Kato Co., Ltd.) under dry heat conditions at 70°C (gas steam convection oven mode: hot air mode), and then the hardness of the sausage casings was evaluated by a sensory panel of three experts. The sensory evaluation of the hardness of the sausage casings was conducted by a panel of three experts, who agreed on the criteria: ◎ for very soft, ○ for soft, △ for hard, and × for very hard. The results are shown in Table 4.

[0097] [Table 4]

[0098] As is clear from the results shown in Table 4, the sausages of test groups 10 and 13 were confirmed to have an inhibitory effect on casing hardening, and in particular, the sausage of test group 13, which used a combination of lipase and pregelatinized starch, was extremely effective. On the other hand, in the sausages other than those in test groups 10 and 13, the effect of inhibiting casing hardening was not confirmed.

[0099] <Test Example 3> (Sausage preparation) Sausages for test plots 15 to 20 were prepared according to the following procedures (1) to (7). (1) Raw material preparation The tendons and fat were removed from each raw meat (chicken breast and thigh, beef shoulder loin, and Pacific cod), and the meat was ground to 5 mm using an electric meat grinder to obtain minced chicken, beef, and fish meat, respectively. (2) Primary mixing Raw material group I (minced chicken, beef, or fish, lard, salt, polymerized phosphate, sodium L-ascorbate, 10% by weight sodium nitrite, and a commercially available lipase preparation) shown in Table 5 below was placed in a food kneader and mixed for 2 minutes (mixer rotation speed: 1st speed). (3) Salted The mixture obtained in (2) above was salted and stored at 5°C for 18 hours in a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3). (4) Secondary mixing The salted mixture and raw material group II (seasoning, acetylated phosphate cross-linked starch, pregelatinized puffed starch, calcium carbonate, water, and a commercially available transglutaminase preparation) shown in Table 5 below were added to a tabletop food mixer (Hobart N-50) and mixed for 3 minutes (mixer rotation speed: 1st speed). (5) Filling the casing 20 g of the mixture obtained in (4) above was stuffed into a collagen casing (manufactured by Nippi Corporation, diameter: 21 mm). (6) Heat treatment The filling obtained in (5) above was dried by heating at 60°C for 30 minutes using a smokehouse (SUB-400C, manufactured by Daido Sangyo Co., Ltd.), and then smoked in the smokehouse at 60°C for 10 minutes, and then steamed in the smokehouse at 75°C for 30 minutes. (7) Cooling The sausages were obtained by cooling at 5°C for 30 minutes using a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3).

[0100] [Table 5]

[0101] (sensory evaluation) The sausages in test plots 15 to 20 were each stored for 4 hours in a gas steam convection oven (CSV-G6, manufactured by Comet Kato Co., Ltd.) under dry heat conditions at 70°C (gas steam convection oven mode: hot air mode), and then the hardness of the sausage casings was subjected to a sensory evaluation by three expert panelists in the same manner as in Test Example 2. The results are shown in Table 6.

[0102] [Table 6]

[0103] As is clear from the results shown in Table 6, the sausages of test groups 16, 18 and 20 were confirmed to have an effect of inhibiting casing hardening, and in particular, the sausages of test groups 16 and 18, which used chicken and beef as raw materials, were very effective. On the other hand, in the sausages other than test plots 16, 18, and 20, the effect of inhibiting casing hardening was not confirmed.

[0104] <Test Example 4> (Sausage preparation) The sausages of test plots 21 to 31 were prepared according to the following procedures (1) to (7). (1) Raw material preparation The muscle and fat were removed from the raw meat (domestic pork shoulder meat), and the meat was ground to 5 mm using an electric meat grinder to obtain minced meat. (2) Primary mixing Raw material group I (minced pork, lard, salt, polymerized phosphate, sodium L-ascorbate, 10% by weight sodium nitrite, and a commercially available lipase preparation) shown in Tables 7 and 8 below was placed in a food kneader and mixed for 2 minutes (mixer rotation speed: 1st speed). (3) Salted The mixture obtained in (2) above was salted and stored at 5°C for 18 hours in a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3). (4) Secondary mixing The salted mixture and raw material group II (seasonings, various modified starches, pregelatinized puffed starch, dietary fiber, resistant starch, calcium carbonate, water, and a commercially available transglutaminase preparation) shown in Tables 7 and 8 below were placed in a tabletop food mixer (Hobart N-50) and mixed for 3 minutes (mixer rotation speed: 1st speed). (5) Filling the casing 20 g of the mixture obtained in (4) above was stuffed into a collagen casing (manufactured by Nippi Corporation, diameter: 21 mm). (6) Heat treatment The filling obtained in (5) above was dried by heating at 60°C for 30 minutes using a smokehouse (SUB-400C, manufactured by Daido Sangyo Co., Ltd.), and then smoked in the smokehouse at 60°C for 10 minutes, and then steamed in the smokehouse at 75°C for 30 minutes. (7) Cooling The sausages were obtained by cooling at 5°C for 30 minutes using a Hoshizaki commercial refrigerator (manufactured by Hoshizaki Corporation, HRF-120ZT3).

[0105] [Table 7]

[0106] [Table 8]

[0107] (sensory evaluation) The sausages in test plots 21 to 31 were each stored for 4 hours in a gas steam convection oven (CSV-G6, manufactured by Comet Kato Co., Ltd.) under dry heat conditions at 70°C (gas steam convection oven mode: hot air mode), and then the hardness of the sausage casings was evaluated by a panel of three experts in the same manner as in test example 2. The results are shown in Table 9.

[0108] [Table 9]

[0109] As is clear from the results shown in Table 9, the hardening-inhibiting effect of the casing was confirmed in the sausages of test plots 22 to 31, and the sausages of test plots 22, 27, 29 and 30 were particularly effective. On the other hand, in the sausages of test group 21, the effect of inhibiting the hardening of the casing was not confirmed. [Industrial Applicability]

[0110] According to the present invention, it is possible to provide a casing-stuffed processed meat food product in which hardening of the casing is suppressed and the texture is improved, and a method for producing the same. Furthermore, according to the present invention, it is possible to suppress hardening of the casing of a casing-packed processed meat food, and to provide a method for improving the texture of a casing-packed processed meat food and an agent for improving the texture of a casing-packed processed meat food.

Claims

1. A method for producing a casing-packed processed meat food product in which hardening of the casing is inhibited, the method comprising blending meat with (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch.

2. 2. The method according to claim 1, wherein the modified starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate-crosslinked starch, and pregelatinized phosphate-crosslinked starch.

3. The method according to claim 1 or 2, further comprising blending (C) transglutaminase with the meat.

4. The method according to any one of claims 1 to 3, further comprising blending (D) a carbonate salt with the meat.

5. The method according to any one of claims 1 to 4, wherein the casing into which the meat is stuffed is a collagen casing.

6. The method according to any one of claims 1 to 5, wherein the casing-stuffed processed meat food is a sausage.

7. A method for inhibiting hardening of the casing of a casing-packed processed meat food, comprising blending meat with (A) a lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch.

8. 8. The method according to claim 7, wherein the modified starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate-crosslinked starch, and pregelatinized phosphate-crosslinked starch.

9. The method according to claim 7 or 8, further comprising blending (C) transglutaminase with the meat.

10. The method according to any one of claims 7 to 9, further comprising blending (D) a carbonate salt with the meat.

11. The method according to any one of claims 7 to 10, wherein the casing into which the meat is stuffed is a collagen casing.

12. The method according to any one of claims 7 to 11, wherein the casing-stuffed processed meat food is a sausage.

13. A casing hardening inhibitor for casing-packed processed meat foods, comprising a combination of (A) lipase and (B) at least one selected from the group consisting of modified starch, dietary fiber, and resistant starch.

14. The agent according to claim 13, wherein the modified starch is at least one selected from the group consisting of pregelatinized starch, acetylated phosphate-crosslinked starch, acetylated adipate-crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, phosphate-crosslinked starch, and pregelatinized phosphate-crosslinked starch.

15. The agent according to claim 13 or 14, further comprising (C) transglutaminase in combination.

16. The agent according to any one of claims 13 to 15, further comprising (D) a carbonate salt.

17. The agent according to any one of claims 13 to 16, wherein the casing of the casing-stuffed processed meat food is a collagen casing.

18. The agent according to any one of claims 13 to 17, wherein the casing-stuffed processed meat food is a sausage.

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