Improver for processed meat products, processed meat products, and method for manufacturing processed meat products

Abstract

Provided is an agent for improving a processed meat product, the agent being capable of suppressing water loss while imparting the appropriate flexibility and hardness to a processed meat product. This agent for improving a processed meat product is, according to one embodiment of the invention, characterized by containing an oil-processed acetylated starch, wherein the acetyl content of the oil-processed acetylated starch is 1.1 to 1.7 mass%.

Description

[Technical Field]

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

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

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-189926 Summary of the Invention [Problem to be solved by the invention]

[0004] As described above, various improving agents are used in the manufacturing process of processed meat products to improve the texture, etc. For example, in processed meat products such as kamaboko, improving agents are added to suppress syneresis.

[0005] However, starch (improving agent) with syneresis-inhibiting effect has a problem in that the gel strength weakens when it absorbs moisture, which deteriorates the texture (particularly the suppleness and hardness) of processed meat products.

[0006] In view of the above problems, an object of the present invention is to provide an improver for processed meat products that can impart appropriate flexibility and hardness to processed meat products while suppressing syneresis, a processed meat product using the same, and a method for producing the processed meat product. [Means for solving the problem]

[0007] An improving agent for processed meat products according to one embodiment of the present invention contains an oil- or fat-processed acetylated starch, and the oil- or fat-processed acetylated starch has an acetyl group content of 1.1% by mass or more and 1.7% by mass or less.

[0008] In the above-mentioned improving agent for processed meat products, the acetylated starch may be an acetylated cross-linked starch, and the solubility of the acetylated cross-linked starch may be 40.5% or more and 46.0% or less.

[0009] In the above-mentioned improving agent for processed meat products, the acetylated starch may be acetylated phosphate cross-linked tapioca starch.

[0010] In the above-mentioned improving agent for processed meat products, the acetylated starch may comprise a first acetylated starch having a first acetyl group content and a second acetylated starch having a second acetyl group content that is higher than the first acetyl group content.

[0011] A processed meat product according to one embodiment of the present invention is a processed meat product containing the above-mentioned improving agent for processed meat products.

[0012] The processed meat product may be one selected from the group consisting of ham, sausage, hamburger steak, plant-based hamburger steak, salad chicken, and water-paste food.

[0013] The processed meat product may have a water separation rate of 0.1% or more and 3.0% or less when thawed after being frozen.

[0014] A method for producing a processed meat product according to one embodiment of the present invention is a method for producing a processed meat product, which comprises a step of applying the above-mentioned improver for processed meat products to meat.

[0015] In the above-mentioned method for producing processed meat products, the improver for processed meat products may be applied to the meat so that the amount of the oil- or fat-processed acetylated starch per 100 parts by mass of the meat is 1 part by mass or more and 15 parts by mass or less.

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

[0017] The present invention provides an improver for processed meat products that can impart appropriate flexibility and hardness to processed meat products while suppressing syneresis, a processed meat product using the same, and a method for producing a processed meat product. [Brief explanation of the drawings]

[0018] [Figure 1] 1 is a graph showing the water separation rate of samples in Test 1 after cold thawing. [Figure 2] 1 is a graph showing the breaking strength and breaking distance of the samples in Test 1 after refrigerated storage for one day. [Figure 3] 1 is a graph showing the gel strength of samples from Test 1 after refrigerated storage for one day. [Figure 4] 1 is a graph showing the breaking strength and breaking distance of the samples in Test 1 after refrigerated storage for 7 days. [Figure 5] 1 is a graph showing gel strength of samples from Test 1 after refrigerated storage for 7 days. [Figure 6] 1 is a graph showing the breaking strength and breaking distance of the samples in Test 1 after cold thawing. [Figure 7] 1 is a graph showing gel strength of samples from Test 1 after being cooled and thawed. [Figure 8] 10 is a graph showing the water separation rate of samples in Test 2. [Figure 9] 10 is a graph showing the breaking strength of samples in Test 2. DETAILED DESCRIPTION OF THE INVENTION

[0019] Hereinafter, an embodiment of the present invention will be described.

[0020] <Improver for processed meat products> The improving agent for processed meat products according to this embodiment is characterized in that it contains an acetylated starch that has been processed with an oil or fat, and the acetyl group content of the acetylated starch that has been processed with an oil or fat is 1.1% by mass or more and 1.7% by mass or less.

[0021] In this embodiment, the oil- or fat-processed acetylated starch can be obtained by oil- or fat-processing acetylated starch. The acetylated starch can be obtained by acetylating a raw starch. The raw starch can be, for example, at least one selected from the group consisting of tapioca starch, potato starch, waxy corn starch, corn starch, high-amylose corn starch, sweet potato starch, wheat starch, rice starch, and sago starch, but is not limited to these. In this embodiment, tapioca starch is preferably used as the raw starch.

[0022] The acetylated starch used in this embodiment is obtained by subjecting raw starch to an acetylation treatment. The acetylation treatment can be carried out by esterifying the raw starch using, for example, acetic anhydride or vinyl acetate. In this embodiment, the raw starch may be subjected to other treatments in addition to the acetylation treatment. For example, other treatments such as cross-linking, etherification, and enzyme treatment may be performed. For example, when phosphate cross-linking is performed as other treatments, the raw starch may be esterified using sodium trimetaphosphate or phosphorus oxychloride.

[0023] In this embodiment, it is preferable to use acetylated phosphate-crosslinked starch obtained by subjecting raw starch to acetylation treatment and phosphate crosslinking treatment. It is particularly preferable to use acetylated phosphate-crosslinked tapioca starch obtained by using tapioca starch as the raw starch.

[0024] In the present embodiment, acetylated starch can be processed with an oil or fat to obtain an oil-processed acetylated starch (oil-processed starch). The oil or fat processing can be carried out by adding one or more substances selected from the group consisting of edible oils and fats and edible oil-and-fat-related substances to the acetylated starch, followed by mixing and heating.

[0025] Examples of edible fats and oils used in fat and oil processing include safflower oils such as high linoleic safflower oil, soybean oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy seed oil.

[0026] In addition, examples of edible fat-and-oil related substances used in fat and oil processing include monoglycerin fatty acid esters; polyglycerin fatty acid esters; polyglycerin condensed ricinoleic acid esters; organic acid fatty acid esters; sucrose fatty acid esters; sorbitan fatty acid esters; polysorbates; and phospholipids. Preferably, one or two selected from monoglycerin fatty acid esters and polyglycerin fatty acid esters are used, and more preferably, polyglycerin fatty acid esters are used.

[0027] Here, the amount of edible oils and fats or edible oil-and-fat-related substances blended when preparing the oil-and-fat-processed starch may be, for example, 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more, relative to 100 parts by mass of raw starch (e.g., acetylated starch), in total. Also, the amount of edible oils and fats or edible oil-and-fat-related substances blended relative to 100 parts by mass of raw starch (e.g., acetylated starch) is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 0.8 parts by mass or less, in total.

[0028] Here, in the step of preparing the oil / fat-processed starch, the mixture may contain a pH adjuster from the viewpoint of protecting the acetyl groups of the acetylated starch contained as a raw material. The pH adjuster may be any pH adjuster that is compatible with foods and can be selected depending on the type of raw starch and edible fat or oil, but considering factors such as solubility in water and the effect on the taste of the final product, hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide; carbonates such as sodium carbonate, sodium bicarbonate, and potassium carbonate; phosphates such as disodium hydrogen phosphate and sodium dihydrogen phosphate; and organic acid salts other than those mentioned above such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, and monosodium fumarate are preferred, and it is preferable to incorporate one or more of these. More preferably, one or more carbonates such as sodium carbonate, sodium bicarbonate, and potassium carbonate are used, and even more preferably, one or more selected from the group consisting of sodium carbonate and trisodium citrate, and even more preferably, trisodium citrate is used.

[0029] The amount of pH adjuster added when preparing the oil / fat-processed starch is, for example, 0.005 parts by mass or more, preferably 0.03 parts by mass or more, more preferably 0.05 parts by mass or more, and even more preferably 0.08 parts by mass or more, relative to 100 parts by mass of starch. Furthermore, from the viewpoint of suppressing the generation of off-flavors in processed meat foods, the amount of pH adjuster added is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, more preferably 1.2 parts by mass or less, and even more preferably 1 part by mass or less, relative to 100 parts by mass of starch.

[0030] In this embodiment, the acetyl group content of the oil- or fat-processed acetylated starch is 1.1 to 1.7% by mass, preferably 1.1 to 1.6% by mass, and more preferably 1.2 to 1.6% by mass. By setting the acetyl group content within this range, it is possible to impart appropriate flexibility and firmness to processed meat products while suppressing syneresis.

[0031] In the present embodiment, the acetylated starch may be an acetylated cross-linked starch, and in this case, the solubility of the acetylated cross-linked starch may be 40.5% or more and 46.0% or less, preferably 41.0% or more and 46.0% or less, and more preferably 41.5% or more and 46.0% or less.

[0032] In the present embodiment, an acetylated starch having an acetyl group content within the above range may be used alone, or two or more types of acetylated starches having different acetyl group contents may be mixed to prepare an acetylated starch within the above range.

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

[0034] The improving agent for processed meat products according to this embodiment may contain powdery ingredients in addition to the oil- or fat-processed acetylated starch. Specific examples of such ingredients include starch (such as unprocessed starch such as corn starch, tapioca starch, potato starch, or wheat starch, as well as processed starches obtained by esterifying, etherifying, gelatinizing, oxidizing, or acid-treating these starches, and sodium starch octenylsuccinate); seasonings such as salt, sugar, and monosodium glutamate; proteins such as soy protein and powdered egg white; spices such as pepper and garlic powder; colorants such as sodium nitrite; preservatives such as sodium sorbate, glycine, and sodium acetate; antioxidants such as sodium ascorbate; coloring agents such as cochineal pigment; emulsion stabilizers such as sodium caseinate; thickeners such as xanthan gum, locust bean gum, and guar gum; gelling agents such as carrageenan; and nutritional fortifiers such as calcined shell calcium, eggshell calcium, and calcium carbonate. In addition, powdered ingredients that are normally used in foods may also be included.

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

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

[0037] <Processed meat products> The processed meat product according to this embodiment is a processed meat product to which the improving agent for processed meat products has been applied. The meat used in this embodiment is not particularly limited as long as it is meat, and may be one or more selected from the group consisting of livestock meat, game meat, and poultry meat such as pork, beef, chicken, goat, mutton, horse, wild boar, venison, rabbit, bear, duck, pigeon, duck, quail, and turkey, as well as fish such as salmon, sea bream, tuna, salmon, swordfish, cod, bonito, and sardine, shrimp such as Japanese spiny lobster and prawn, crabs such as horsehair crab, snow crab, and king crab, squids such as neon flying squid, swordtip squid, cuttlefish, Japanese pacific flying squid, firefly squid, and spear squid, and octopus such as Japanese octopus and common octopus. In particular, from the viewpoint of more easily achieving the effects of the present invention, it is preferable to use one or more types selected from the group consisting of seafood, livestock meat, animal meat, and poultry meat, and it is more preferable to use one or more types selected from the group consisting of seafood, pork, beef, and chicken.

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

[0039] When the improver for processed meat products according to this embodiment is applied to meat, the improver for processed meat products may be applied to the meat so that the amount of oil- or fat-processed acetylated starch per 100 parts by mass of meat is 1 part by mass to 15 parts by mass, preferably 2 parts by mass to 15 parts by mass, and more preferably 4 parts by mass to 10 parts by mass.

[0040] By applying the improving agent for processed meat products according to the present embodiment to meat, it is possible to impart appropriate flexibility and hardness to the processed meat product while suppressing syneresis, and also to enhance the taste of the processed meat product.

[0041] Furthermore, when the improving agent for processed meat products according to this embodiment is applied to meat, it is possible to impart appropriate flexibility and hardness to the processed meat product while suppressing syneresis of the processed meat product when the processed meat product is frozen and stored for a predetermined period of time and then thawed. For example, it is possible to make the syneresis rate of the processed meat product 0.1% or more and 3.0% or less when thawed after freezing. It is also possible to make the breaking strength of the processed meat product 200g or more and 310g or less when thawed after freezing.

[0042] <Method of manufacturing processed meat products> Next, a method for producing processed meat products according to this embodiment will be described. The method for producing processed meat products according to this embodiment is not particularly limited as long as it includes a step of applying the above-mentioned improver for processed meat products to meat. The improver for processed meat products according to this embodiment is in powder form, and for example, the powdered improver for processed meat products may be added to meat. Alternatively, the powdered improver for processed meat products may be dispersed in a liquid, and this liquid (meat processing liquid) may be applied to the meat.

[0043] When preparing a meat processing liquid (pickle liquid) by dispersing a powdered improver for processed meat products in a liquid, the amount of oil- or fat-processed acetylated starch contained in the meat processing liquid can be 1% by mass to 10% by mass, preferably 3% by mass to 8% by mass, and more preferably 4% by mass to 6% by mass. By setting the amount of oil- or fat-processed acetylated starch contained in the meat processing liquid within the above range, it is possible to impart appropriate flexibility and hardness to the processed meat product while suppressing an increase in the viscosity of the meat processing liquid and syneresis.

[0044] In addition to the powder components that may be contained in the improving agent for processed meat products, the meat processing liquid (pickling liquid) may also contain liquid components. For example, liquid seasonings such as soy sauce, vinegar, sake, mirin, etc.; liquid oils such as canola oil, soybean oil, and blended oil; moisture such as water and ice; liquid proteins such as whey, egg yolk, and egg white. Liquid components commonly used in foods may also be included.

[0045] When applying the meat processing liquid to meat, for example, injection processing or tumbling processing can be used. Here, injection processing is a process in which the meat processing liquid is injected into the meat using an injector. Tumbling processing is a process in which the meat processing liquid is physically permeated into the meat using a tumbler (a device with a rotation mechanism).

[0046] As an example, a method for producing kamaboko will be described below.

[0047] (Kamaboko manufacturing method) When producing kamaboko, for example, the raw materials shown in Table 3 can be used. In this case, the improving agent for processed meat products according to this embodiment is used as the oil- or fat-processed starch.

[0048] These ingredients are then mixed together. Specifically, first, the cut frozen surimi is finely ground in a food processor. After that, salt is added and mixed, and then crushed ice is added and mixed.

[0049] Next, the mixed raw materials are placed in a zipper bag and degassed using a vacuum packaging machine. Then, the bag is packed into a vinyl casing. It is preferable to maintain a low temperature during processing. The bag is then left to sit in a 30°C hot water bath for 90 minutes (settling). It is then heated in an 80°C water bath for 20 minutes. After heating, the bag is placed in ice water and cooled for 10 minutes. The sitting, heating, and cooling conditions may be different from those listed above.

[0050] The method for producing processed meat products has been described above, but the above-mentioned method for producing processed meat products is one example, and in this embodiment, any production method may be used as long as the improving agent for processed meat products according to this embodiment can be applied to meat.

[0051] In the invention according to the present embodiment described above, the acetyl group content of the oil- or fat-processed acetylated starch contained in the improving agent for processed meat products is set to 1.1% by mass or more and 1.7% by mass or less. By using an improving agent for processed meat products containing such acetylated starch, it is possible to impart appropriate flexibility and hardness to processed meat products while suppressing syneresis. [Example]

[0052] As examples, the following Tests 1 to 3 were carried out. Note that the following tests are merely examples, and the present invention is not limited to the following Tests 1 to 3.

[0053] <Production examples of starch and oil-processed starch> First, examples of the production of starch and oil- or fat-processed starch will be described.

[0054] (Production Example 1) Production of acetylated phosphate cross-linked starch A A 500 mL separable flask was used to prepare a slurry using tapioca starch (manufactured by J-Oil Mills, Inc.) by adding 160 g of starch to water to achieve a starch dry weight / slurry weight ratio of 38%. The resulting slurry was then heated to 30°C, and 144 mg of phosphorus oxychloride was added at pH 11.3. Sodium hydroxide solution was then added dropwise at appropriate intervals to maintain the pH within ±0.03 of the set value until the end of the reaction, and the reaction was allowed to proceed for 90 minutes. Subsequently, 4.3 g of vinyl acetate was added at pH 8.4, and sodium hydroxide solution was added dropwise at appropriate intervals to maintain the pH within ±0.03 of the set value until the end of the reaction, and the reaction was allowed to proceed for 60 minutes. The slurry was then neutralized to pH 6 with 3% sodium hydroxide, washed, dehydrated, and dried to obtain acetylated phosphate cross-linked starch A. The acetyl group content was measured using the method described below and found to be 0.9% by mass (see Table 2).

[0055] (Production Example 2) Production of Acetylated Phosphate Cross-Linked Starch B A 500 mL separable flask was used to prepare a slurry using tapioca starch (manufactured by J-Oil Mills, Inc.) by adding 160 g of starch to water to achieve a starch dry matter concentration of 38% (dry starch weight / slurry weight). The resulting slurry was then heated to 30°C, and 144 mg of phosphorus oxychloride was added at pH 11.0. Sodium hydroxide solution was then added dropwise at appropriate intervals to maintain the pH within ±0.03 of the set value until the end of the reaction, and the reaction was allowed to proceed for 90 minutes. Subsequently, 7.3 g of vinyl acetate was added at pH 8.4, and sodium hydroxide solution was added dropwise at appropriate intervals to maintain the pH within ±0.03 of the set value until the end of the reaction, and the reaction was allowed to proceed for 60 minutes. The slurry was then neutralized to pH 6 with 3% sodium hydroxide, washed, dehydrated, and dried to obtain acetylated phosphate cross-linked starch B, which had an acetyl group content of 1.6% (see Table 2).

[0056] (Production Example 3) Other starch production methods Acetylated phosphate cross-linked starches A and B obtained in Production Examples 1 and 2 were mixed in the ratios shown in Table 2 to obtain acetylated phosphate cross-linked starches with different acetyl group contents. The acetyl group contents of each starch were measured by the method described below.

[0057] The "acetyl group content" was measured by the following method. (1) The moisture content of the starch to be measured was measured using a moisture meter (electromagnetic moisture meter, model MX50, manufactured by Kensei Kogyo Co., Ltd.), and the moisture content (%) in the starch sample was calculated. (2) 20 mL of water and a few drops of 1.0 w / v% phenolphthalein ethanol solution were added to 1.8 to 2.0 g of starch sample. (3) A 0.1N aqueous solution of sodium hydroxide was added until the red color of the solution in (2) did not disappear, and then 8 mL of a 0.45N aqueous solution of sodium hydroxide was added and the mixture was vigorously stirred at room temperature for 30 minutes. (4) The solution was titrated with 0.2N hydrochloric acid until the red color disappeared, and the titration value A (mL) was calculated. (5) As a blank, 8 ml of 0.45 N sodium hydroxide solution was added to 20 ml of distilled water, and similarly titrated with 0.2 N hydrochloric acid until the red color of the solution disappeared, and the titration value B (mL) was calculated. (6) The acetyl group content was calculated using the following formula:

[0058] Acetyl group content = [(Titer value B - Titer value A) × 0.043 × HCl normality × F × 100] ÷ [Sample mass × (100 - water content in starch sample (%)) / 100] (In the above formula, the normality of hydrochloric acid is 0.2N, and F is the factor of hydrochloric acid.)

[0059] (Production Example 4) Method for producing oil-processed starches 1 to 5 The acetylated phosphate cross-linked starches obtained in Production Examples 1 to 3 and the oil- or fat-processed starches made from phosphate cross-linked tapioca starch (Actobody TP-1, manufactured by J-Oil Mills, Inc.) were all obtained by the following method. The raw materials shown in Table 1 were mixed uniformly in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 2000 rpm for 3 minutes to obtain a mixture, which was then heated in a tray dryer at 70°C for 11 days to obtain oil- or fat-processed starches 1 to 5.

[0060] The solubility of oil- or fat-processed starch 2 was 39.0%, the solubility of oil- or fat-processed starch 3 was 41.8%, the solubility of oil- or fat-processed starch 4 was 42.5%, and the solubility of oil- or fat-processed starch 5 was 46.0%.

[0061] [Table 1]

[0062] [Table 2]

[0063] <Test 1> In Test 1, a fish meat processed product (kamaboko), which is a type of processed meat product, was produced by the following procedure.

[0064] (Sample preparation) First, the salt and other auxiliary ingredients were weighed. The frozen surimi was partially thawed and cut into cubes with a knife. The raw materials used in Test 1 are shown in Table 3. In Test 1, oil-processed starches 1 to 5 shown in Table 2 were used as the oil-processed starches. In Test 1, different types of oil-processed starches were used in each sample.

[0065] Next, mixing was carried out according to the following procedure. First, the cut frozen surimi was finely ground in a food processor (Cuisinart) (20 seconds x 3 times). Then, salt alone was added and mixed (20 seconds x 3 times). Next, 1 / 3 of the crushed ice was added and mixed (20 seconds x 6 times). Next, 1 / 3 of the crushed ice and all the other ingredients except salt were added and mixed (20 seconds x 6 times). Finally, 1 / 3 of the crushed ice was added and mixed. The final mixing was carried out for 20 seconds each, keeping the surimi temperature below 11°C, for a maximum of 4 minutes.

[0066] Next, the mixed raw materials were placed in a zipper bag and degassed using a vacuum packaging machine (Hot Temp, manufactured by Nichiwa). After that, they were packed into a vinyl casing. The temperature was kept low during the process. The bag was then left to stand in a 30°C hot bath for 90 minutes (sit). Then, it was heated in an 80°C water bath for 20 minutes. After heating, the bag was placed in ice water to cool for 10 minutes, and then refrigerated. Some samples were also frozen.

[0067] In Test 1, a sample according to Comparative Example 1-1 using oil- or fat-processed starch 1 (acetyl group content: 0%), a sample according to Comparative Example 1-2 using oil- or fat-processed starch 2 (acetyl group content: 0.9%), a sample according to Example 1-1 using oil- or fat-processed starch 3 (acetyl group content: 1.2%), a sample according to Example 1-2 using oil- or fat-processed starch 4 (acetyl group content: 1.3%), and a sample according to Example 1-3 using oil- or fat-processed starch 5 (acetyl group content: 1.6%) were prepared. In Test 1, evaluations were also performed on a sample that had been refrigerated for 1 day (hereinafter referred to as D1), a sample that had been refrigerated for 7 days (hereinafter referred to as D7), and a sample that had been subjected to three cycles of cold-thawing (hereinafter referred to as cold-thawing).

[0068] (Measurement of water separation rate) Of the samples prepared, the syneresis rate was measured for samples that had been subjected to three cycles of cold thawing. The cold thawing was performed by storing the samples in a -10°C freezer overnight, then leaving them in a refrigerator for three hours to thaw, and this process was repeated three times. The syneresis rate was calculated by lightly wiping the surface of the thawed sample with a paper towel, measuring its weight, calculating the difference between the weight of the thawed sample and the weight of the sample before freezing, and dividing this difference by the weight of the sample before freezing (see the formula below).

[0069] Water separation rate = (weight before freezing - weight after thawing) / weight before freezing x 100 (%)

[0070] The results of measuring the syneresis rate for each sample are shown in Table 4 and the graph in Figure 1. The syneresis rate was measured for three samples per test plot. Table 4 shows the average syneresis rate and standard deviation for the three samples per test plot. The graph in Figure 1 shows the average syneresis rate for the three samples per test plot.

[0071] As shown in Table 4 and Figure 1, the syneresis rate of each sample decreased as the acetyl group content of the oil / fat-processed starch increased. In particular, the syneresis rates of the samples according to Examples 1-1 to 1-3 were 2% or less, which were favorable values.

[0072] (Measurement of breaking strength and breaking distance) The breaking strength and breaking distance were measured for each of the samples refrigerated for 1 day (D1), refrigerated for 7 days (D7), and thawed three times (thawed) using a texture analyzer (TA-XT Plus, Stable Micro Systems).

[0073] Specifically, the casing was peeled off from the kamaboko that had been stuffed inside, and the cylindrical kamaboko, 30 mm in diameter, was cut into 25 mm thick pieces to serve as the measurement sample. The sample was placed on the sample stage with the cut surfaces facing up and down, and a 5 mm diameter ball-shaped probe was attached to the texture analyzer. The probe was penetrated 15 mm from the top to the center of the sample at a compression rate of 1 mm / sec at room temperature (approximately 20°C), and the force with which the probe broke through the kamaboko (breaking strength (g)) and the distance the plunger traveled until it broke (breaking distance (cm)) were measured.

[0074] The gel strength was calculated using the following formula: Gel strength (g cm) = Breaking strength (g) × Breaking distance (cm)

[0075] [Results for sample (D1) stored in refrigerator for 1 day] Table 5 shows the results of measurements of the breaking strength (g), breaking distance (cm), and gel strength (g·cm) of sample (D1) stored in a refrigerator for one day. Table 5 shows the average of four measurements for each value. The graph in Figure 2 shows the breaking strength (g) and breaking distance (cm) of each sample. The graph in Figure 3 shows the gel strength (g·cm) of each sample. The graphs in Figures 2 and 3 plot the values ​​shown in Table 5.

[0076] The breaking strength (g) represents the hardness of the sample, and the breaking distance (cm) represents the flexibility of the sample. The product of these, gel strength (g cm), is an index that shows the balance between these two.

[0077] As shown in Table 5, Figures 2 and 3, the samples (D1) refrigerated for one day, except for Comparative Example 1-2, showed good values ​​for breaking strength (g), breaking distance (cm), and gel strength (g cm). Therefore, it can be said that the samples other than Comparative Example 1-2 have appropriate hardness and flexibility. Therefore, the samples according to Examples 1-1 to 1-3 were able to impart appropriate flexibility and hardness to the kamaboko while suppressing syneresis.

[0078] [Results for sample stored in refrigerator for 7 days (D7)] Table 6 shows the results of measurements of the breaking strength (g), breaking distance (cm), and gel strength (g·cm) of sample (D7) stored in a refrigerator for 7 days. Table 6 shows the average of four measurements for each value. The graph in Figure 4 shows the breaking strength (g) and breaking distance (cm) of each sample. The graph in Figure 5 shows the gel strength (g·cm) of each sample. The graphs in Figures 4 and 5 plot the values ​​shown in Table 6.

[0079] As shown in Table 6, Figures 4 and 5, sample (D7) stored in a refrigerator for 7 days exhibited good values ​​for overall breaking strength (g), breaking distance (cm), and gel strength (g cm), indicating that it had appropriate hardness and flexibility. Therefore, the samples according to Examples 1-1 to 1-3 were able to impart appropriate hardness and flexibility to the kamaboko while suppressing syneresis.

[0080] [Results for thawed samples] Table 7 shows the results of measurements of the breaking strength (g), breaking distance (cm), and gel strength (g cm) of the frozen and thawed samples. Table 7 shows the average of four measurements for each value. The graph in Figure 6 shows the breaking strength (g) and breaking distance (cm) of each sample. The graph in Figure 7 shows the gel strength (g cm) of each sample. The graphs in Figures 6 and 7 plot the values ​​shown in Table 7.

[0081] As shown in Table 7, Figures 6 and 7, the cold-thawed samples generally showed good values ​​for breaking strength (g), breaking distance (cm), and gel strength (g cm), which indicates that they had appropriate hardness and flexibility. Therefore, the samples according to Examples 1-1 to 1-3 were able to impart appropriate hardness and flexibility to the kamaboko while suppressing syneresis.

[0082] (sensory evaluation) Of the prepared samples, a sensory evaluation was carried out on samples that had been subjected to three cycles of cold thawing. The results of the sensory evaluation are as follows: In the sample of Comparative Example 1-1, water came out when chewed. In the sample of Comparative Example 1-2, the amount of water that came out when chewed was greater than in Comparative Example 1-1. In the sample of Example 1-1, the texture was finer than in the samples of Comparative Examples 1-1 and 1-2, and less water came out. In the sample of Example 1-2, the texture was finer than in the sample of Example 1-1. The sample of Example 1-2 had the finest texture and the least amount of water syneresis.

[0083] [Table 3]

[0084] [Table 4]

[0085] [Table 5]

[0086] [Table 6]

[0087] [Table 7]

[0088] <Test 2> In Test 2, a processed meat product (minced meat gel) was prepared according to the following procedure.

[0089] (Sample preparation) First, frozen pork loin was prepared. After partially thawing the frozen pork loin, it was cut into 1 cm cubes with a knife. After thawing, the cubed pork loin was sheared into mince using a food processor (10 seconds x 2 times) to produce minced pork.

[0090] Next, the salt and other auxiliary ingredients were weighed. The raw materials used in Test 2 are shown in Table 8. In Test 2, potato starch, egg white, phosphate cross-linked tapioca starch, acetylated tapioca starch, oil-processed starch 1 (acetyl group content 0%), and oil-processed starch 3 (acetyl group content 1.2%) were prepared, and the type of starch (egg white) used in each sample was changed.

[0091] Next, each ingredient was mixed in a food processor, then each sample (test group) was placed in a zip-lock bag and smashed against a stone table to remove any air.

[0092] Next, the mixture (minced gel) prepared as described above was filled into a cylindrical casing tube with a diameter of 30 mm. It was then heated in a thermostatic bath at 73°C for 30 minutes, and then cooled in ice water for 30 minutes to produce a heated minced gel.

[0093] (Measurement of water separation rate) The syneresis rate of each sample prepared was measured. The syneresis rate was measured using the same method as in Test 1. In Test 2, the syneresis rates were measured for refrigerated samples and cold-thawed samples. Figure 8 shows the syneresis rates of the samples in Test 2. As shown in Figure 8, the syneresis rates of both refrigerated and cold-thawed samples were high for the samples in Comparative Examples 2-1 to 2-5. On the other hand, the syneresis rate of both refrigerated and cold-thawed samples was low for the sample in Example 2-1. Therefore, when oil / fat-processed starch 3 (acetyl group content 1.2%) was used, the syneresis rate of the mince gel could be reduced.

[0094] (Measurement of breaking strength and breaking distance) The breaking strength of each sample was measured. Specifically, the minced gel was cut into 15 mm thick pieces and subjected to a compression test using a texture analyzer. To measure the breaking strength and breaking distance, a spherical plunger with a diameter of 7 mm was used to compress the minced gel at a test speed of 1 mm / sec and 80% strain. The stress (g) at break and the distance (mm) traveled by the plunger until breakage were measured. In Test 2, the breaking strength was measured for samples stored in a refrigerator and samples thawed in a refrigerator. Figure 9 shows the breaking strength of the samples used in Test 2. As shown in Figure 9, the samples used in Comparative Examples 2-1, 2-2, and 2-5 and Example 2-1 exhibited favorable breaking strength (g). Therefore, it can be said that these samples possess appropriate hardness and flexibility. Therefore, the sample used in Example 2-1 was able to impart appropriate flexibility and hardness to the minced gel while suppressing syneresis.

[0095] [Table 8]

[0096] <Test 3> In Test 3, a processed meat product (ham) was prepared according to the following procedure.

[0097] (Sample preparation) First, 4 kg of pork loin was prepared. Then, the center of the pork loin was divided into approximately 800 g pieces to prepare four pork loins. The pork loin was trimmed of excess fat and meat, and only the core was used. Next, 3000 g of pickling liquid was prepared. The composition of the pickling liquid is shown in Table 9. In Test 3, oil- or fat-processed starch 1, oil- or fat-processed starch 3, or egg white (dried egg white) shown in Table 2 was used to prepare the pickling liquid.

[0098] When preparing the pickling liquid, sodium nitrite and sodium tripolyphosphate were dissolved in a small amount of warm water (A). Powdered ingredients (except ice water) were mixed with only the powdered ingredients (B). After mixing A and B, ice water was added in several portions and mixed using a juicer mixer to create the pickling liquid.

[0099] The prepared meat was then injected with the pickle liquid. A pickle injector manufactured by Sakurai Engineering was used for the injection process. The target injection value was 1.8 times. Table 10 shows the injection yield of each sample. The injection yield was calculated using the following formula 1.

[0100] Injection yield (%) = (meat weight after injection / meat weight before injection) × 100 Equation 1

[0101] Next, the meat after the injection process was subjected to a tumbling process. The tumbling process was carried out by placing the meat after the injection process in a tumbler and tumbling it at 4°C under vacuum for 16 hours. The tumbler used was a cooling tumbler ESK-60 manufactured by Vacona. Table 11 shows the tumbling yield of each sample. The yield after tumbling process (tumbling yield) was calculated using the following formula 2.

[0102] Tumbling yield (%) = (meat weight after tumbling / meat weight before tumbling) × 100 Formula 2

[0103] The tumbling-processed meat was then placed in a casing and heated. The heating process was carried out using a steam convection oven (Rational Combimaster Plus XS) under the following conditions: First, the meat was dried at 60°C for 30 minutes, and then at 70°C for 90 minutes. The meat was then heated and steamed at 78°C for 78 minutes. At this point, the core temperature of the sample reached 63°C. The meat was then preheated at 64°C for 30 minutes. The sample was then stored overnight in a refrigerator (4°C) and removed the next day. Table 12 shows the heating yield of each sample. The heating yield was calculated using the following formula 3.

[0104] Heating yield (%) = (mass after heat treatment / mass before heat treatment) × 100 Equation 3

[0105] (Measurement of water separation rate) Each sample prepared as described above was sliced ​​to approximately 1.2 mm using a slicer. The sliced ​​samples were then vacuum-packed and stored in a refrigerator. The weights of the samples before and after refrigerated storage were then measured to determine the synergy rate of each sample. Table 13 shows the synergy rates of the samples in Test 3. As shown in Table 13, the samples in Comparative Examples 3-1 to 3-3 had high synergy rates of 3.16%, 3.73%, and 3.23%, respectively. On the other hand, the sample in Example 3-1 had a low synergy rate of 1.91%. Therefore, when oil- or fat-processed starch 3 (acetyl group content 1.2%) was used, the synergy rate of the processed meat product (ham) could be reduced. Furthermore, the sample in Example 3-1, which used oil- or fat-processed starch 3, was not powdery and had a strong ham flavor.

[0106] [Table 9]

[0107] [Table 10]

[0108] [Table 11]

[0109] [Table 12]

[0110] [Table 13]

[0111] This application claims priority based on Japanese Patent Application No. 2021-193436, filed on November 29, 2021, the disclosure of which is incorporated herein in its entirety.

Claims

1. The oil- or fat-processed acetylated starch contains an acetyl group content of 1.1% by mass or more and 1.7% by mass or less, the acetylated starch is acetylated phosphate cross-linked tapioca starch, The solubility of the acetylated phosphate cross-linked tapioca starch is 40.5% or more and 46.0% or less. Improver for processed meat products.

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

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

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

5. 4. The processed meat product according to claim 3, wherein the rate of water separation when the processed meat product is thawed after being frozen is 0.1% or more and 3.0% or less.

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

7. 7. The method for producing a processed meat product according to claim 6, wherein the improver for processed meat products is applied to the meat so that the amount of the oil- or fat-processed acetylated starch is 1 part by mass or more and 15 parts by mass or less per 100 parts by mass of the meat.

8. 3. A method for improving the texture of processed meat products, comprising adding the improver for processed meat products according to claim 1 or 2 to meat during the production of said processed meat products.

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