Method for producing seasoning liquid for meat, method for producing processed meat products, and method for improving the texture of processed meat products.

Abstract

To provide a method for producing a seasoning liquid for meat that can give processed meat having a soft texture by preventing starch precipitation in the seasoning liquid for meat, a method for producing processed meat, and a method for improving the texture of processed meat.SOLUTION: The present invention provides a method for producing a seasoning liquid for meat containing oil and fat processed starch, including the step of heating the seasoning liquid for meat. After the heating, the content of the oil and fat processed starch in the seasoning liquid for meat is 0.5 mass% or more and 7.5 mass% or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a seasoning liquid for meat, a method for producing a processed meat food, and a method for improving the texture of a processed meat food.

Background Art

[0002] Conventionally, in order to eat meat such as livestock meat and fish meat more deliciously, processed meat foods have been produced using a seasoning liquid containing various seasoning components. However, when producing a processed meat food by immersing such a seasoning liquid in meat for a long time, there is a problem that the meat becomes dry and hard due to a decrease in the moisture content of the meat.

[0003] As a technique for improving the quality of such processed meat foods, Patent Document 1 describes a liquid for processed meat containing oil-processed starch and liquid oil, and by injecting or tumbling such a liquid for processed meat into meat as a pickle liquid, it is described that a soft and juicy processed meat food can be obtained even after refrigerated storage, room temperature storage, refrigerated storage or frozen storage.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, Patent Document 1 does not adequately verify the use of meat seasoning liquids primarily intended for flavoring meat. Furthermore, when using meat processing liquids by immersing meat in them, immersion for a certain period of time makes it difficult to uniformly distribute the seasoning liquid over the meat due to oil separation and starch sedimentation, resulting in an uneven texture in processed meat products. Therefore, there is still room for improvement in obtaining softer processed meat products. In addition, when mass-producing meat seasoning liquids, it is generally required to include a process for heating the meat seasoning liquid for sterilization purposes.

[0006] Therefore, the object of the present invention is to provide a method for producing a meat seasoning liquid, a method for producing a meat processed food, and a method for improving the texture of a meat processed food, which can prevent starch precipitation in the meat seasoning liquid and produce a meat processed food with a soft texture. [Means for solving the problem]

[0007] As a result of diligent research, the inventors of the present invention have discovered that by using a meat seasoning liquid containing a specific amount of oil-processed starch and manufactured through a heating process, it is possible to prevent starch precipitation in the meat seasoning liquid and obtain a meat processed food with a soft texture, thus completing the present invention.

[0008] In other words, the present invention provides a method for producing a seasoning liquid for meat, a method for producing processed meat products, and a method for improving the texture of processed meat products. [1] A method for producing a meat seasoning liquid containing oil-processed starch, The process includes heating the meat seasoning liquid, A method for producing a meat seasoning liquid, wherein the content of oil-processed starch in the heated meat seasoning liquid is 0.5% by mass or more and 7.5% by mass or less. [2] The method for producing a meat seasoning liquid according to [1], wherein the oil-processed starch is one or two selected from the group consisting of oil-processed tapioca starch and oil-processed corn starch. [3] The method for producing a meat seasoning liquid according to [1] or [2], wherein the content of oil-modified starch in the meat seasoning liquid before heating is 0.3% by mass or more and 6.3% by mass or less. A method for producing processed meat products, comprising the step of applying a meat seasoning liquid obtained by the manufacturing method described in any one of [1] to [3] to meat. [5] The method for producing a processed meat product according to [4], wherein the step of applying a meat seasoning liquid to the meat is by immersion. [6] A method for producing a processed meat product according to [4] or [5], wherein the meat is a block of meat. [7] A method for improving the texture of processed meat products, characterized in that when applying a seasoning liquid to meat to produce processed meat products, a seasoning liquid for meat obtained by any one of the manufacturing methods described in [1] to [3] is applied to the meat. [Effects of the Invention]

[0009] According to the present invention, it is possible to prevent starch precipitation in the meat seasoning liquid and obtain processed meat products with a soft texture. Furthermore, it is also possible to obtain processed meat products with a juicy texture and improve the yield of processed meat products. [Modes for carrying out the invention]

[0010] The following describes specific embodiments for carrying out the present invention. However, the following description represents only one aspect of the present invention and does not limit the invention. Each of the following components can be used individually or in combination of two or more.

[0011] (oil-processed starch) Oil-modified starch is a starchy material produced by adding one or more substances selected from the group consisting of edible oils and related substances to raw starch, followed by mixing and heating.

[0012] There are no restrictions on the raw starch used for processed oil starch, and it includes corn starch, waxy corn starch, high-amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and other bean starches, and processed starches obtained by chemically, physically, or enzymatically processing these raw materials. Examples of such chemical treatments include acid treatment, alkali treatment, oxidation treatment, esterification treatment such as acetylation, etherification treatment such as hydroxypropylation, and crosslinking treatment. Examples of physical treatments include heat treatment, gelatinization treatment, moist heat treatment, ball milling treatment, and fine grinding treatment. Such treatments may be performed individually or in combination of two or more treatments.

[0013] From the viewpoint of providing a soft and juicy texture when eaten, the modified oil and fat starch is preferably one or more selected from the group consisting of modified oil and fat tapioca starch, modified oil and fat corn starch, and is preferably one or two selected from the group consisting of modified oil and fat tapioca starch and modified oil and fat corn starch, with modified oil and fat acetylated tapioca starch being particularly preferred.

[0014] Edible oils and fats used as raw materials for processed starch include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, perilla oil, linseed oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, cocoa butter, palm kernel oil, coconut oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, and poppy oil; animal fats such as beef tallow, pork tallow, milk fat, chicken fat, and fish oil; and synthetic oils such as medium-chain triglycerides. Processed oils and fats obtained by fractionating, hydrogenating, or transesterifying these edible oils and fats are also included. Other examples of edible oil-related substances include monoglycerol fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, organic acid fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, and phospholipids. Safflower oil or perilla oil is preferred.

[0015] Here, from the viewpoint of more reliably obtaining the starch modification effect, the amount of edible oil or fat-related substance blended is, 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, in total, per 100 parts by mass of raw starch. Furthermore, from the viewpoint of improving texture, the amount of edible oil or fat-related substance blended per 100 parts by mass is, for example, 5 parts by mass or less, preferably 2 parts by mass or less, more preferably 1.5 parts by mass or less, and even more preferably 0.8 parts by mass or less, in total, of edible oil or fat-related substance blended per 100 parts by mass of raw starch.

[0016] A method for producing oil-processed starch is not particularly limited as long as it includes steps of adding one or more substances selected from the group consisting of edible oils and fats and edible oil-related substances to raw starch, followed by mixing and heating. For example, it may include the following steps: preparing a mixture by blending raw starch with one or more substances selected from the group consisting of edible oils and fats and edible oil-related substances, and heat-treating the mixture obtained in the step of preparing the mixture.

[0017] In the process of preparing the mixture, the mixture may contain a pH adjuster, protein, etc. Furthermore, the method of preparing the mixture is not particularly limited and can be prepared using a predetermined method.

[0018] Next, the process of heat-treating the mixture will be described. In the process of heat-treating the mixture, the mixture obtained in the mixture preparation process is heated to obtain oil-modified starch. Regarding heat treatment, for example, when heating and roasting at a high temperature of 150°C or higher, there is a concern that the viscosity of starch will decrease due to damage to starch granules, and the original water retention property of starch will be lost. Then, when added to processed meat products, there may be a decrease in yield. Therefore, the heat treatment is preferably carried out at a low temperature of 130°C or lower, more preferably less than 120°C, and more preferably at a low temperature of about 40 to 110°C. By doing so, the damage to starch can be suppressed, and the meat improvement effect will be higher. Although there is no limit to the lower limit of the heating temperature, from the perspective of appropriately shortening the heating period to improve productivity, it is, for example, 40°C or higher. The heating period is appropriately set according to the state of starch and the heating temperature, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, and more preferably 6 hours or more and 18 days or less.

[0019] (Method for manufacturing seasoning liquid for meat) In this embodiment, the method for manufacturing a seasoning liquid for meat includes a step of heating a seasoning liquid for meat containing oil-processed starch, and the content of oil-processed starch in the seasoning liquid for meat after heating is 0.5% by mass or more and 7.5% by mass or less.

[0020] The method for heating the seasoning liquid for meat is not particularly limited. For example, there is a method of heating a pot containing the seasoning liquid for meat to about 80 to 200°C and heating until the oil-processed starch is gelatinized. Also, methods of heating by a microwave oven, methods of heating by simmering in hot water or retorting after filling the seasoning liquid for meat into a container or bag, etc. are also included.

[0021] From the perspective of improving the softness and juiciness of processed meat products at the time of eating, the content of oil-processed starch in the seasoning liquid for meat after heating is 0.5% by mass or more with respect to the whole seasoning liquid for meat, preferably 1% by mass or more, more preferably 1.4% by mass or more, still more preferably 1.8% by mass or more, even more preferably 2.2% by mass or more, and even more preferably 2.5% by mass or more. Also, from a similar viewpoint, the amount is 7.5% by mass or less, preferably 7.2% by mass or less, more preferably 7% by mass or less, even more preferably 6.5% by mass or less, even more preferably 6% by mass or less, and even more preferably 5.7% by mass or less.

[0022] The amount of modified starch in the meat seasoning liquid before heating is 0.3% by mass or more, preferably 0.8% by mass or more, more preferably 1.2% by mass or more, even more preferably 1.6% by mass or more, even more preferably 2% by mass or more, and even more preferably 2.2% by mass or more, based on the total amount of the meat seasoning liquid, from the viewpoint of improving the tenderness and juiciness of the processed meat product when eaten. Furthermore, from a similar viewpoint, the amount is 6.3% by mass or less, preferably 6% by mass or less, more preferably 5.8% by mass or less, even more preferably 5.5% by mass or less, even more preferably 5% by mass or less, and even more preferably 4.8% by mass or less.

[0023] In this embodiment, by including a step of heating the meat seasoning liquid containing oil-processed starch, it is possible to prevent the starch from settling in the meat seasoning liquid and to uniformly marinate the meat in the seasoning liquid. Furthermore, a sterilization effect due to the heat treatment can also be expected.

[0024] In this embodiment, the meat seasoning liquid is used for the purpose of seasoning meat, and therefore, in addition to oil-modified starch, it contains at least one of the following seasonings: sugar, salt, vinegar, soy sauce, miso, sake, mirin, oil, pepper, ketchup, tomato paste, mayonnaise, Worcestershire sauce, oyster sauce, wasabi, mustard, doubanjiang, tianmianjiang, chili peppers, curry powder, spices, herbs, noodle soup base, dashi, umami seasonings such as monosodium glutamate, commercially available seasonings such as yakiniku sauce, extracts, organic acids, fruit juice, sweeteners, liquid sugar, inorganic salts, vegetables such as green onions, ginger, and garlic.

[0025] Furthermore, the meat seasoning liquid may contain ingredients other than those mentioned above, for example, it may contain meat improvers such as flavorings, enzyme preparations, alkaline preparations, phosphates, thickeners, and protein materials, as well as ingredients commonly used in food products such as colorings, antioxidants, bacteriostatic agents, and emulsifiers.

[0026] Furthermore, the meat seasoning liquid may contain water, and the water content can be the total amount of water and liquid components such as soy sauce and barbecue sauce in the meat seasoning liquid. Note that the water content does not include the water contained in the processed starch. The water content in the meat seasoning liquid is, for example, 99% by mass or less of the total meat seasoning liquid, and may be 98% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, or 75% by mass or less. Alternatively, it may be, for example, 1% by mass or more, and may be 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 50% by mass or more, or 70% by mass or more.

[0027] Furthermore, the meat seasoning liquid may be an emulsified liquid, for example, an oil-in-water emulsion or an oil-in-water emulsion.

[0028] (Meat processed food) In this embodiment, the processed meat product is manufactured using the meat seasoning liquid described above. Specific examples of meat used as raw materials for processed meat products include fish (fish meat) such as tuna, Japanese shad, Alaska pollock, hairtail, lizardfish, sardine, saury, mackerel, eel, salmon, horse mackerel, conger eel, anglerfish, skipjack tuna, Spanish mackerel, herring, yellowtail, cod, sea bream, rockfish, southern cod, white cod, bigeye snapper, splendid alfonsino, threadfin bream, Atka mackerel, blue shark, mako shark, red snapper, golden flounder, oily flounder, white croaker, red snapper, marlin, and gizzard shad; shellfish such as scallops; cephalopods such as squid and octopus; crustaceans such as shrimp and crab; and livestock meat, animal meat, and poultry meat such as pork, beef, chicken, goat, sheep, horse, wild boar, deer, rabbit, bear, duck, pigeon, quail, and turkey.

[0029] From the viewpoint of improving the tenderness and juiciness of processed meat products when consumed, the meat used as a raw material for processed meat products is preferably one or more types selected from the group consisting of fish meat, livestock meat, animal meat, and poultry meat, more preferably one or two types selected from the group consisting of fish meat and livestock meat, and even more preferably livestock meat. Furthermore, from a similar perspective, the meat used as a raw material for processed meat products is preferably in the form of chunks of meat.

[0030] In this embodiment, examples of processed meat products include those that use relatively large chunks of meat as they are, such as grilled meat, ham, roast pork, roast beef, and grilled fish. Other examples include products that have been processed and cooked by slicing or mincing chunks of meat. Specific examples of such processed meat products include grilled meats such as yakiniku, roast pork, yakitori, ginger pork, steak, ham, roast beef, grilled fish, and grilled shrimp; fried foods such as tonkatsu, beef cutlet, chicken cutlet, karaage, tatsuta-age, fried chicken, salmon fry, horse mackerel fry, mackerel fry, white fish fry such as cod, and shrimp fry; stews such as boiled fish, braised pork belly, nikujaga, curry, and stew; and dried fish such as dried mackerel. Among these, grilled meats such as yakiniku and grilled fish are preferred.

[0031] (Method of manufacturing meat processed foods) Next, the method for producing processed meat products in this embodiment will be described. In this embodiment, the method for producing processed meat products includes the step of applying the meat seasoning liquid obtained by the above-described method to meat.

[0032] The process of applying meat seasoning liquid to meat involves applying the meat seasoning liquid to the meat by one or more methods selected from the group consisting of immersion, injection, tumbling, spraying, and coating. From the viewpoint of simplifying the application process, immersion is preferred.

[0033] The amount of meat seasoning liquid added can be determined by the type and size of the meat used as raw material, the application method, etc., but from the viewpoint of enhancing the effect of the meat seasoning liquid in processed meat products, it is, for example, 10 parts by mass or more, preferably 20 parts by mass or more, and more preferably 30 parts by mass or more, per 100 parts by mass of meat used as raw material. Furthermore, the amount of the raw material may be, for example, 200 parts by mass or less, or 100 parts by mass or less, relative to 100 parts by mass of meat used as a raw material for meat.

[0034] In this embodiment, the method for producing processed meat products may further include a heating step. The heating step includes a step of applying a meat seasoning liquid to the meat, followed by a step of heating the meat to obtain processed meat products.

[0035] The cooking method used in the heating process is selected according to the type of processed meat product. Specific examples of heating methods include: heating in an oven; microwave heating (microwave cooking); heating in a steam convection oven; heating on a frying pan or griddle; deep-frying in edible oil at approximately 100-200°C; heating in boiling water; and searing with a gas burner. For example, for grilled fish and grilled meat, heating methods include using a steam convection oven, frying pan, or griddle heated to approximately 140-220°C.

[0036] The present invention provides a method for improving the texture of processed meat products, characterized by applying a meat seasoning liquid obtained by the above-described manufacturing method to meat when manufacturing processed meat products by applying a seasoning liquid to meat. By using the meat seasoning liquid obtained by the above-described manufacturing method, the precipitation of starch in the meat seasoning liquid is prevented, and processed meat products with a soft texture when eaten can be obtained. Furthermore, by using the meat seasoning liquid obtained by the above-described manufacturing method, processed meat products with a juicy texture when eaten can be obtained. Moreover, by using the meat seasoning liquid obtained by the above-described manufacturing method, the yield of processed meat products can be improved. [Examples]

[0037] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these. In the following examples, unless otherwise specified, "%" means "mass%". Also, unless otherwise specified, "parts" means "parts by mass".

[0038] The following were the main ingredients used: [Oil-processed starch] • Oil-processed starch 1 (oil-processed acetylated tapioca starch): K-1, manufactured by Nippon Shokuhin Kako Co., Ltd. • Modified oil and fat starch 2 (modified oil and fat corn starch): HB-310, manufactured by J-Oil Mills Co., Ltd. [Other starches] • Cornstarch: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd. • Potato starch: Gelcol BP-200, manufactured by J-Oil Mills Co., Ltd. • Pregelatinized starch: Gelcol GT-α, manufactured by J-Oil Mills Co., Ltd. [Other ingredients] • Octenyl succinate esterified sodium starch: N-Creamer 46, manufactured by NSC Japan Co., Ltd. • Barbecue sauce: Golden Flavor Medium Spicy, manufactured by Ebara Foods Co., Ltd.

[0039] <Example 1> (Preparation of seasoning liquid for meat) [Comparative Examples 1-1, 1-2] The ingredients shown in Table 1 were mixed and stirred to obtain a meat seasoning liquid. [Comparative Examples 1-3, 1-4, Examples 1-1, 1-2] The ingredients shown in Table 1 were mixed and stirred, then heated to obtain a seasoning liquid for meat. The amount of water evaporated due to heating is as shown in Table 1. (Manufacture of grilled meat) 1. Pork loin meat was cut into pieces of approximately 30g each and soaked for 1 hour in the meat seasoning liquid of each example and comparative example prepared as described above (30 parts by mass per 100 parts by mass of pork). 2. Pork loin marinated in meat seasoning liquid was arranged in a hotel pan and baked in a steam convection oven using the combi mode, at 160°C and 60% steam for 7 minutes.

[0040] The texture (tenderness, juiciness), yield, and presence or absence of starch precipitation in the meat seasoning liquid of the obtained grilled meat were evaluated using the following method. Texture was evaluated by one expert panelist who tasted the meat. The evaluation results are shown in Table 1. [softness] The tenderness of the grilled meat was evaluated using the following five-point scale, and the average score from the expert panel was used as the rating. 5: Much softer than the control 4: Softer than the contrast 3: Slightly softer than the contrasting material. 2: Slightly softer than the contrast 1: Equivalent to the control (Comparative Example 1-1) [Juicy] The juiciness of the grilled meat (whether it was moist and not dry) was evaluated using the following five-point scale, and the average score from the expert panel was used as the rating. 5: Much juicier than the comparison 4: Juicier than the comparison 3: Slightly juicier than the comparison 2: Slightly juicier than the control 1: Equivalent to the control (Comparative Example 1-1) [Yield] The mass of the meat before and after roasting was measured to determine the roasting yield (%). Specifically, the roasting yield was calculated using the following formula. Firing yield (%) = (Mass after firing (g) / Mass before firing (g)) × 100 [Starch sedimentation] The presence or absence of starch sedimentation in the meat seasoning liquid was evaluated by one worker using the following three-level criteria. ○: Not precipitated △: Slightly settled ×: Precipitated

[0041] [Table 1]

[0042] As a result, as shown in Table 1, each example showed better tenderness and juiciness of the grilled meat compared to each comparative example. In addition, each example showed better yield compared to Comparative Example 1-1, and no starch precipitation was observed in the meat seasoning liquid.

[0043] <Example 2> (Preparation of seasoning liquid for meat) After mixing and stirring the ingredients shown in Table 2, the mixture was heated to obtain a seasoning liquid for meat. The amount of water evaporated due to heating is as shown in Table 2. (Manufacture of grilled meat) Using the meat seasoning liquid prepared as described above, grilled meat was prepared in the same manner as in Example 1.

[0044] The texture (tenderness) of the grilled meat obtained was evaluated using the same method as in Example 1, except that the control was replaced with Comparative Example 2-1. The yield and the presence or absence of starch sedimentation in the meat seasoning liquid were evaluated using the same method as in Example 1. The texture was evaluated by three expert panelists who tasted the meat. The evaluation results are shown in Table 2.

[0045] [Table 2]

[0046] As a result, as shown in Table 2, the tenderness of the grilled meat was better in each example compared to each comparative example. Furthermore, the yield was better in each example compared to each comparative example, and no starch precipitation was observed in the meat seasoning liquid.

[0047] <Example 3> (Preparation of seasoning liquid for meat) The ingredients shown in Table 3 were mixed and stirred, then heated to obtain a seasoning liquid for meat. The amount of water evaporated due to heating is as shown in Table 3. (Manufacture of grilled meat) Using the meat seasoning liquid prepared as described above, grilled meat was prepared in the same manner as in Example 1.

[0048] The texture (tenderness and juiciness) of the grilled meat obtained was evaluated using the same method as in Example 1, except that the control was replaced with Comparative Example 3-1. The yield and the presence or absence of starch sedimentation in the meat seasoning liquid were evaluated using the same method as in Example 1. The texture was evaluated by three expert panelists who tasted the meat. The evaluation results are shown in Table 3.

[0049] [Table 3]

[0050] As a result, as shown in Table 3, each example showed better tenderness and juiciness of the grilled meat compared to each comparative example. Furthermore, each example showed better yield compared to each comparative example, and no starch precipitation was observed in the meat seasoning liquid.

[0051] <Example 4> (Preparation of seasoning liquid for meat) [Comparative Example 4-2] The ingredients shown in Table 4 were mixed and stirred to obtain a meat seasoning liquid. [Examples 4-1, 4-2, Comparative Example 4-1] After mixing and stirring the ingredients shown in Table 4, the mixture was heated to obtain a seasoning liquid for meat. The amount of water evaporated due to heating is as shown in Table 4. (Manufacture of grilled meat) Using the meat seasoning liquid prepared as described above, grilled meat was prepared in the same manner as in Example 1.

[0052] The texture (tenderness and juiciness) of the grilled meat obtained was evaluated using the same method as in Example 1, except that the control was replaced with Comparative Example 4-1. The yield and the presence or absence of starch sedimentation in the meat seasoning liquid were evaluated using the same method as in Example 1. The texture was evaluated by three expert panelists who tasted the meat. The evaluation results are shown in Table 4.

[0053] [Table 4]

[0054] As a result, as shown in Table 4, the tenderness of the grilled meat was better in each example compared to each comparative example, and it was found that the same effect was observed even when different types of processed starch were used. In addition, the yield was better in each example compared to Comparative Example 4-1, and no starch sedimentation was observed in the meat seasoning liquid.

Claims

1. A method for producing a meat seasoning liquid containing oil-modified starch, The process includes heating the meat seasoning liquid until the processed starch gelatinizes, A method for producing a meat seasoning liquid, wherein the content of oil-processed starch in the heated meat seasoning liquid is 0.5% by mass or more and 7.5% by mass or less.

2. The method for producing a meat seasoning liquid according to claim 1, wherein the oil-processed starch is one or two selected from the group consisting of oil-processed tapioca starch and oil-processed corn starch.

3. The method for producing a meat seasoning liquid according to claim 1 or 2, wherein the content of oil-modified starch in the meat seasoning liquid before heating is 0.3% by mass or more and 6.3% by mass or less.

4. A method for producing processed meat products, comprising the step of applying a meat seasoning liquid obtained by the manufacturing method described in any one of claims 1 to 3 to meat.

5. A method for producing a processed meat product according to claim 4, wherein the step of applying a meat seasoning liquid to the meat is by immersion.

6. A method for producing a processed meat product according to claim 4 or 5, wherein the meat is a block of meat.

7. A method for improving the texture of processed meat products, characterized in that when manufacturing processed meat products by applying a seasoning liquid to meat, the seasoning liquid for meat obtained by the manufacturing method described in any one of claims 1 to 3 is applied to the meat.

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