Methods for producing processed meat products.

Abstract

The purpose of the present invention is to provide a method for manufacturing a processed meat product, the method enabling improvement of the yield of the processed meat product. A method for manufacturing a processed meat product according to one aspect of the present invention is characterized by comprising a mixing step of adding fat- or oil-processed starch to meat and mixing the mixture.

Description

Manufacturing method for processed meat products

[0001] The present invention relates to a method for producing processed meat products.

[0002] Various efforts have been made to improve the yield of processed meat products. Patent Document 1 discloses a technique related to a meat modifier for obtaining processed meat products with a good texture and high yield. The technique disclosed in Patent Document 1 discloses a meat modifier containing transglutaminase and vinegar.

[0003] Japanese Patent Application Laid-Open No. 2007-189926

[0004] When producing processed meat products, it is important to improve product yield in order to reduce food waste and costs. Furthermore, improving the shape retention of processed meat products is also important for improving product yield. In view of these issues, an object of the present invention is to provide a method for producing processed meat products that can improve product yield.

[0005] The method for producing a processed meat product according to one aspect of the present invention is as shown in [1] to

[18] below. [1] A method for producing a processed meat product, comprising a mixing step of adding an oil- or fat-processed starch to meat and mixing the resulting mixture. [2] A method for producing a processed meat product according to [1], wherein the oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 20 parts by mass per 100 parts by mass of the meat in the mixing step. [3] A method for producing a processed meat product according to [1], wherein the oil- or fat-processed starch is added in an amount of 3 parts by mass to 10 parts by mass per 100 parts by mass of the meat in the mixing step. [4] A method for producing a processed meat product according to [1], wherein the oil- or fat-processed starch is added in an amount of 3 parts by mass to 7 parts by mass per 100 parts by mass of the meat in the mixing step. [5] A method for producing a processed meat product according to [1], wherein the oil- or fat-processed starch is added in an amount of 3 parts by mass to 5 parts by mass per 100 parts by mass of the meat in the mixing step. [6] The method for producing a processed meat product according to any one of [1] to [5], further comprising adding 0.01 to 1 part by mass of baking soda per 100 parts by mass of the meat in the mixing step. [7] The method for producing a processed meat product according to any one of [1] to [6], further comprising adding 0.1 to 5 parts by mass of soy protein per 100 parts by mass of the meat in the mixing step. [8] The method for producing a processed meat product according to any one of [1] to [7], further comprising a tumbling step of mixing the meat with a pickling liquid and tumbling the meat prior to the mixing step, and adding 0.1 to 10 parts by mass of the oil- or fat-processed starch per 100 parts by mass of the meat in the tumbling step. [9] The method for producing a processed meat product according to any one of [1] to [8], further comprising a frying step of deep-frying the meat after the mixing step.

[10] The method for producing a processed meat product according to [1], wherein the oil / fat-processed starch is added in an amount of 1 part by mass or more and 3 parts by mass or less per 100 parts by mass of the meat in the mixing step.

[11] The method for producing a processed meat product according to

[10] , further comprising a tumbling step of mixing meat with a pickle liquid and tumbling the meat before the mixing step, wherein the oil- or fat-processed starch is added in an amount of 0.1 parts by mass to 10 parts by mass per 100 parts by mass of the meat in the tumbling step.

[12] The method for producing a processed meat product according to

[11] , further comprising a baking step of baking the meat after the mixing step.

[14] A method for producing a processed meat product, comprising a tumbling step of mixing meat with a pickle liquid and tumbling the meat, characterized in that 0.1 parts by mass to 10 parts by mass of oil- or fat-processed starch is added per 100 parts by mass of the meat in the tumbling step.

[15] A method for producing a processed meat product as described in

[14] , wherein 1 part by mass to 50 parts by mass of the oil- or fat-processed starch is added per 100 parts by mass of the pickle liquid in the tumbling step.

[16] A method for producing a processed meat product as described in

[14] or

[15] , further comprising a frying step of deep-frying the meat after the tumbling step.

[17] A method for producing a processed meat product as described in

[14] or

[15] , further comprising a baking step of baking the meat after the tumbling step.

[18] A method comprising a mixing step of adding an oil- or fat-processed starch to meat and performing a mixing treatment, wherein the oil- or fat-processed starch is added in an amount of 0.7 parts by mass or more and 20 parts by mass or less per 100 parts by mass of the meat in the mixing step to improve the shape retention of the meat.

[0006] According to the present invention, a method for producing processed meat products can be provided that can improve the product yield of processed meat products.

[0007] FIG. 1 is a diagram for explaining the manufacturing flow of Experiment 1. FIG. 2 is a side photograph showing the results of Experiment 1. FIG. 3 is a diagram for explaining the manufacturing flow of Experiment 2. FIG. 4 is a diagram for explaining the manufacturing flow of Experiment 3. FIG. 5 is a diagram for explaining the manufacturing flow of Experiment 4. FIG. 6 is a diagram for explaining the manufacturing flow of Experiment 5. FIG. 7 is a diagram for explaining the manufacturing flow of Experiment 6. FIG. 8 is a diagram for explaining the manufacturing flow of Experiment 9. FIG. 9 is a diagram for explaining the manufacturing flow of Experiment 10. FIG. 11 is a diagram for explaining the manufacturing flow of Experiment 12. FIG. 13 is a diagram for explaining the manufacturing flow of Experiment 14. FIG. 15 is a diagram for explaining the manufacturing flow of Experiment 16.

[0008] <Summary of the Invention> First, the summary of the first to third production methods (production methods for processed meat products) of the present invention will be described.

[0009] The first production method of the present invention includes a mixing step of adding oil- or fat-processed starch to meat and mixing the mixture, and is characterized in that the oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 20 parts by mass per 100 parts by mass of meat in the mixing step. The first production method of the present invention can be suitably used for fried foods (such as fried chicken) that include a frying step of frying the meat after the mixing step.

[0010] The second production method of the present invention includes a mixing step of adding oil- or fat-processed starch to meat and mixing the mixture, and is characterized in that the oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 3 parts by mass per 100 parts by mass of meat in the mixing step. The second production method of the present invention can be suitably used for baked foods (grilled chicken, salad chicken, etc.) that include a baking step of baking the meat after the mixing step.

[0011] A third production method of the present invention includes a tumbling step of mixing meat with a pickle liquid and tumbling the meat, and is characterized in that 0.1 to 10 parts by mass of oil- or fat-processed starch is added per 100 parts by mass of meat in the tumbling step. The third production method of the present invention is suitable for fried foods (such as fried chicken) that include a frying step of deep-frying the meat after the tumbling step. The third production method of the present invention is also suitable for baked foods (such as grilled chicken and salad chicken) that include a baking step of baking the meat after the tumbling step.

[0012] Hereinafter, an embodiment of the present invention will be described.

[0013] <Embodiment 1> First, as embodiment 1 of the present invention, the above-mentioned first production method will be described. As described above, the first production method includes a mixing step of adding oil- or fat-processed starch to meat and performing a mixing treatment, and is characterized in that 0.7 parts by mass or more and 20 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of meat in the mixing step. In the first production method according to this embodiment, the above-mentioned amount of oil- or fat-processed starch is added in the mixing step, thereby improving the shape retention of the meat. Below, the first production method according to this embodiment will be described in detail. Note that the following description will be given taking as an example a production method that includes a tumbling step before the mixing step.

[0014] In the production method according to the present embodiment, meat is first mixed with a pickle liquid and the meat is subjected to a tumbling process. Here, tumbling refers to a process in which a liquid containing water and the like (pickle liquid) is physically permeated into the meat using a tumbler (a drum with a rotating mechanism and convex portions on the inner surface). By subjecting the meat to a tumbling process, the components of the pickle liquid can be permeated into the meat, thereby imparting flavor to the meat and improving its texture. Because tumbling is a process in which moisture is added to the meat, it is sometimes referred to as a "hydration process."

[0015] When tumbling meat, for example, it is preferable to add 10 to 60 parts by mass, and preferably 20 to 40 parts by mass, of pickle liquid per 100 parts by mass of meat. The yield from the tumbling treatment (tumbling yield) is not particularly limited, but is preferably 110% or more, more preferably 115% or more, even more preferably 120% or more, and is preferably 160% or less, more preferably 140% or less.

[0016] "Tumbling yield" is the ratio of the mass of meat after tumbling to the mass of meat before tumbling, and can be calculated using the following formula: The mass of meat after tumbling is measured after transferring the meat after the tumbling process to a colander or the like to remove any pickling liquid that has not been absorbed.

[0017] Tumbling yield (%) = (mass after tumbling (g) / mass before tumbling (g)) × 100

[0018] The meat used in this embodiment is not particularly limited as long as it is meat, and examples thereof include livestock meat, animal meat, and poultry meat such as pork, beef, chicken, goat meat, mutton, horse meat, wild boar meat, venison, rabbit meat, bear meat, duck meat, pigeon meat, duck meat, quail meat, and turkey meat, as well as fish such as salmon, sea bream, tuna, swordfish, cod, bonito, and sardine, and fish such as sweet shrimp, spiny lobster, and prawn. One or more types of seafood may be used, including shrimp, crabs such as horsehair crab, snow crab, and king crab, squids such as neon squid, swordtip squid, cuttlefish, Japanese pacific flying squid, firefly squid, and spear squid, octopuses such as Japanese octopus and common octopus, and shellfish such as oysters, scallops, abalone, clams, freshwater clams, turban shells, ark shells, and surf clams. From the perspective of more easily achieving the effects of the present invention, it is preferable to use one or more types of meat selected from the group consisting of livestock meat, game meat, and poultry meat, and it is more preferable to use one or more types of meat selected from the group consisting of pork, beef, and chicken. For example, in this embodiment, chicken thigh meat or chicken breast meat is particularly preferred. In addition, in this embodiment, the meat may be supplemented with vegetables such as onions and carrots; seasonings such as sugar, white sugar, salt, and monosodium glutamate; liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oil, sake, and mirin; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, and turmeric powder; coloring agents such as sodium nitrite; preservatives such as sodium sorbate and glycine; sodium acetate; antioxidants such as sodium ascorbate; coloring agents such as cochineal pigment; emulsifiers such as sodium caseinate; moisture such as water and ice; nutritional fortifiers such as calcined shell calcium, eggshell calcium, and calcium carbonate; and other ingredients commonly used in foods, such as flavorings.

[0019] Furthermore, the ingredients of the pickling liquid used in this embodiment are not particularly limited as long as they can impart flavor and the like to the meat, and examples thereof include starch (unmodified starch such as corn starch, modified starch such as phosphate cross-linked starch, acetylated starch, hydroxypropylated starch, starch sodium octenyl succinate, phosphate cross-linked tapioca starch, etc.); seasonings such as sugar, white sugar, salt, monosodium glutamate, etc.; liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oil, sake, mirin, etc.; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder, etc.; coloring agents such as sodium nitrite, preservatives such as sodium sorbate and glycine, sodium acetate, etc.; antioxidants such as sodium ascorbate, coloring agents such as cochineal pigment, emulsifiers such as sodium caseinate, moisture such as water and ice, and nutritional fortifiers such as calcined shell calcium, eggshell calcium, calcium carbonate, etc. In addition, ingredients such as flavorings that are normally used in foods may also be included.

[0020] In the manufacturing method according to the present embodiment, a mixing step is carried out after the tumbling step, in which meat is mixed. In the mixing step, meat is mixed with a powder mixture containing oil / fat-processed starch, and the powder mixture is rubbed into the meat. By carrying out the mixing step in this manner, an inner coating can be formed on the meat. The outer coating on the meat is formed by battering, which will be described later.

[0021] When performing the mixing step, for example, the mixing powder and meat may be placed in a container and mixed mechanically, or the mixing powder and meat may be placed in a tumbler and mixed using the tumbler, or the mixing powder and meat may be placed in a bowl and mixed manually.

[0022] The mixing powder used in this embodiment may be dissolved in water for use. It is not particularly limited as long as it is a material that is normally used for meat, such as a thickener, an emulsifier, baking soda, soybean flour, phosphate, or pH adjuster. Examples of the mixing powder include starch (unmodified starch such as corn starch, modified starch such as phosphate cross-linked starch, acetylated starch, and hydroxypropylated starch, sodium starch octenyl succinate, and phosphate cross-linked tapioca starch); seasonings such as sugar, refined sugar, salt, and monosodium glutamate; and liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oil, sake, and mirin. It may also contain ingredients commonly used in foods, such as seasonings; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, and turmeric powder; coloring agents such as sodium nitrite; preservatives such as sodium sorbate and glycine; sodium acetate; antioxidants such as sodium ascorbate; coloring agents such as cochineal pigment; emulsifiers such as sodium caseinate; moisture such as water and ice; nutritional fortifiers such as calcined shell calcium, eggshell calcium, and calcium carbonate; and other ingredients such as flavorings.

[0023] Furthermore, in the production method according to the present embodiment, the oil- or fat-processed starch is added (mixed) in the mixing step.

[0024] The oil- or fat-processed starch used in the present embodiment refers to a starchy material produced through a process including adding one or more substances selected from the group consisting of edible oils and fats and edible oil-and-fat related substances to a raw material starch, followed by mixing and heating.

[0025] There are no limitations on the raw material starch used to produce the oil- or fat-processed starch, and examples thereof include corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and modified starches thereof, such as acetylated, etherified, or cross-linked with phosphate or adipic acid, either alone or in combination. In particular, in this embodiment, it is preferable to use one or two types of oil- or fat-processed starch selected from the group consisting of oil- or fat-processed tapioca starch and oil- or fat-processed cornstarch. The tapioca starch and cornstarch used as raw materials for the oil- or fat-processed tapioca starch and oil- or fat-processed cornstarch may be unmodified or modified, but modified starches are preferred.

[0026] The oil- or fat-processed starch is preferably oil- or fat-processed phosphate-crosslinked tapioca starch or oil- or fat-processed acetylated tapioca starch, more preferably oil- or fat-processed acetylated tapioca starch.

[0027] Examples of edible fats and oils that are raw materials for oil- or fat-processed starch include soybean oil, safflower oils such as high linol safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy oil. It is more preferable to use, as the edible fat and oil, fats and oils having an iodine value of 100 or more, and more preferably, fats and oils having an iodine value of 140 or more. Specific examples of fats and oils having an iodine value of 140 or more include high linol safflower oil and linseed oil, with high linol safflower oil being more preferable.

[0028] Examples of edible fat-and-oil-related substances 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. In this embodiment, polyglycerin fatty acid esters are preferred, and diglycerin monooleate ester is more preferred.

[0029] Here, the blending amount of edible oils and fats or edible oil-and-fat-related substances in the preparation of the oil- or 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, in total, of the edible oils and fats and edible oil-and-fat-related substances per 100 parts by mass of the raw starch. Furthermore, the blending amount of edible oils and fats or edible oil-and-fat-related substances per 100 parts by mass of the raw starch is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 0.8 parts by mass or less, in total, of the edible oils and fats and edible oil-and-fat-related substances.

[0030] From the viewpoints of obtaining soft and juicy processed meat foods and improving the yield of processed meat foods, the combination of starch and edible oil or fat used in producing the oil- or fat-processed starch is preferably a combination of one or more types selected from the group consisting of crosslinked tapioca starch, tapioca starch, corn starch, and waxy corn starch, and an oil or fat having an iodine value of not less than 100. The method for producing the oil- or fat-processed starch includes, for example, the following steps: a step of blending a raw material starch with one or more types selected from the group consisting of edible oils and fats and edible oil-and-fat-related substances to prepare a mixture, and a step of heat-treating the mixture obtained in the step of preparing the mixture.

[0031] Here, in the step of preparing the mixture, the mixture may contain a pH adjuster from the viewpoint of suppressing the oxidized odor of the oil- or fat-processed starch. The pH adjuster may be any pH adjuster that can be used in foods and can be selected depending on the type of raw starch and edible oil or fat. However, in terms of solubility in water and the effect on the taste of the final product, hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide are preferred; 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. It is more preferred to use one or more carbonates such as sodium carbonate, sodium bicarbonate, and potassium carbonate.

[0032] Furthermore, from the viewpoint of more effectively suppressing the oxidized odor of the oil- or fat-processed starch, it is preferable to use a pH adjuster whose 1% by mass aqueous solution at 25°C has a pH of 6.5 or higher, more preferably 8.0 or higher, and even more preferably 10 or higher. In the step of preparing a mixture, the mixture may contain protein. There is no limitation on the protein, and examples include purified products of plant proteins, animal proteins, and protein-containing food materials. Among these, examples of plant proteins include wheat protein, soy protein, corn protein, and other plant proteins. Examples of food materials containing plant proteins include defatted soy flour, full-fat soy flour, and the like, preferably defatted soy flour. Examples of animal proteins include egg proteins such as egg white protein and egg yolk protein, milk proteins such as whey protein and casein, blood proteins such as plasma proteins and blood cell proteins, and meat proteins such as livestock meat protein and fish meat protein. Examples of food materials containing animal proteins include dried whole eggs and dried egg white.

[0033] Next, the step of heat-treating the mixture will be described. In the step of heat-treating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain an oil- or fat-processed starch. Regarding the heat treatment, heating or roasting at a high temperature, for example, 150°C or higher, can damage the starch granules, reducing the viscosity of the starch and potentially causing a loss of the starch's inherent water-holding ability. This can lead to a decrease in yield when the starch is added to processed meat foods. Therefore, the heat treatment is preferably carried out at a low temperature of 130°C or lower, more preferably below 120°C, and more preferably at a low temperature of about 40 to 110°C. This minimizes starch damage and enhances the meat-improving effect. Note that there is no lower limit to the heating temperature, but from the viewpoint of appropriately shortening the heating period and improving productivity, it is set to, for example, 40°C or higher.

[0034] The heat treatment period is appropriately set depending on the state of the starch and the heating temperature, and is, for example, from 0.5 hours to 25 days, preferably from 5 hours to 20 days, and more preferably from 6 hours to 18 days.

[0035] In the production method according to this embodiment, the oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 20 parts by mass, preferably 2 parts by mass to 15 parts by mass, more preferably 3 parts by mass to 10 parts by mass, even more preferably 3 parts by mass to 7 parts by mass, and still more preferably 3 parts by mass to 5 parts by mass, per 100 parts by mass of meat in the mixing step. By adding the oil- or fat-processed starch in this way in the mixing step, the shape retention of the meat can be improved.

[0036] Furthermore, in the production method according to the present embodiment, baking soda may be added in an amount of 0.01 to 1 part by mass, preferably 0.05 to 0.8 parts by mass, more preferably 0.1 to 0.5 parts by mass, and even more preferably 0.1 to 0.3 parts by mass, per 100 parts by mass of meat in the mixing step. Adding baking soda can improve the texture of the meat.

[0037] Furthermore, in the production method according to the present embodiment, soy protein may be further added in an amount of 0.1 to 5 parts by mass, preferably 0.5 to 3 parts by mass, more preferably 1 to 2 parts by mass, per 100 parts by mass of meat in the mixing step. Adding soy protein can improve the texture of the meat.

[0038] The manufacturing method according to the present embodiment may include a step of forming the meat into a predetermined shape after the mixing step. For example, when producing fried chicken, the meat after mixing may be formed into a ball.

[0039] The manufacturing method according to this embodiment includes a frying step in which meat is fried after the mixing step (or after shaping). When frying meat, the meat after the mixing step (or after shaping) is placed in a batter and battered, and the battered meat is fried in oil for a predetermined time. The batter can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. in a predetermined ratio, but the ingredients of the batter are not limited to these. In addition, oils such as canola oil can be used as the oil, but the oil is not limited to this. In this embodiment, the meat may be battered, then shaped, and then fried.

[0040] In the production method according to the present embodiment described above, the shape retention of meat can be improved because the oil- or fat-processed starch is added in the mixing step in the amount described above. Specifically, when the oil- or fat-processed starch is added in the mixing step in the amount described above, the shape of the meat after shaping can be maintained. Furthermore, for example, deformation of the shape of the meat during frying can be suppressed. For example, when the meat is placed in oil and hits the bottom of the pan, deformation of the meat can be suppressed. In this way, the production method according to the present embodiment can improve the shape retention of meat, thereby improving the product yield of processed meat products.

[0041] In this embodiment, the oil- or fat-processed starch may further be added in the tumbling step. In other words, the oil- or fat-processed starch may be added in both the tumbling step and the mixing step. When the oil- or fat-processed starch is added in the tumbling step, it may be added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat.

[0042] When the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, and then additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, the tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickling liquid already added), and then tumbling may be resumed. Alternatively, the tumbling may be temporarily stopped and the pickling liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

[0043] For example, when oil- or fat-processed starch is added in the tumbling step, the oil- or fat-processed starch may be added in an amount of 1 part by mass to 50 parts by mass, preferably 3 parts by mass to 40 parts by mass, more preferably 5 parts by mass to 20 parts by mass, and even more preferably 5 parts by mass to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

[0044] <Embodiment 2> Next, the above-mentioned second production method will be described as Embodiment 2 of the present invention. As described above, the second production method includes a mixing step of adding oil- or fat-processed starch to meat and performing a mixing treatment, and is characterized in that the oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 3 parts by mass per 100 parts by mass of meat in the mixing step. In the second production method according to this embodiment, the above-mentioned amount of oil- or fat-processed starch is added in the mixing step, so that the yield of baked meat can be improved. The second production method according to this embodiment will be described in detail below. Note that the following description will be given taking as an example a production method that includes a tumbling step before the mixing step.

[0045] In the manufacturing method according to the present embodiment, meat is first mixed with a pickling liquid and the meat is subjected to a tumbling process. Note that the tumbling process is the same as that described in the first embodiment, so a duplicated description will be omitted. Furthermore, the meat and pickling liquid used here are the same as those described in the first embodiment, so a duplicated description will be omitted.

[0046] In the production method according to the present embodiment, a mixing step is carried out after the tumbling step, in which meat is mixed. In the production method according to the present embodiment, the oil- or fat-processed starch is also added (mixed) in the mixing step. Note that the mixing step according to the present embodiment is the same as the mixing step described in the first embodiment, and therefore a duplicated description will be omitted.

[0047] The manufacturing method according to the present embodiment includes a baking step of baking the meat after the mixing step. For example, the baking step may be a step of baking the meat for a predetermined time using steam heating. The baking step may be a step of baking the meat for a predetermined time at a temperature of 80°C or higher and 250°C or lower, for example.

[0048] When meat is baked, drip liquid flows out from the meat, and if the amount of drip liquid is large, the baking yield decreases. In the production method according to this embodiment, 0.7 parts by mass to 3 parts by mass, preferably 1 part by mass to 3 parts by mass, of oil- or fat-processed starch is added to 100 parts by mass of meat in the mixing step. In this way, by adding oil- or fat-processed starch in the mixing step, the amount of drip liquid that flows out from the meat when the meat is baked can be reduced. Therefore, the baking yield of the meat can be improved, and the product yield of the processed meat product can be improved.

[0049] The baking yield is not particularly limited, but is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more. The "baking yield" is the ratio of the mass of the meat after baking to the mass of the meat before baking, and can be calculated using the following formula.

[0050] Firing yield (%) = (mass after firing (g) / mass before firing (g)) × 100

[0051] In this embodiment, the oil- or fat-processed starch may further be added in the tumbling step. In other words, the oil- or fat-processed starch may be added in both the tumbling step and the mixing step. When the oil- or fat-processed starch is added in the tumbling step, it may be added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat.

[0052] When the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, and then additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, the tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickling liquid already added), and then tumbling may be resumed. Alternatively, the tumbling may be temporarily stopped and the pickling liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

[0053] For example, when oil- or fat-processed starch is added in the tumbling step, the oil- or fat-processed starch may be added in an amount of 1 part by mass to 50 parts by mass, preferably 3 parts by mass to 40 parts by mass, more preferably 5 parts by mass to 20 parts by mass, and even more preferably 5 parts by mass to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

[0054] <Embodiment 3> Next, the above-mentioned third production method will be described as Embodiment 3 of the present invention. As described above, the third production method includes a tumbling step of mixing meat with a pickle solution and tumbling the meat, and is characterized by adding 0.1 parts by mass or more and 10 parts by mass or less of oil- or fat-processed starch in the tumbling step. In the third production method according to this embodiment, the above-mentioned amount of oil- or fat-processed starch is added in the tumbling step, thereby making it possible to improve the yield of roasted meat. The third production method according to this embodiment will be described in detail below.

[0055] In the production method according to the present embodiment, meat is first mixed with a pickle liquid and the resulting mixture is subjected to a tumbling treatment. In this production method according to the present embodiment, oil- or fat-processed starch is added in an amount of 0.1 to 10 parts by mass, 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat in the tumbling step.

[0056] Also in the present embodiment, when the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickling liquid and then tumbling, and then additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, the tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickling liquid that has already been added), and then tumbling may be resumed. Alternatively, the tumbling may be temporarily stopped and the pickling liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

[0057] For example, when oil- or fat-processed starch is added in the tumbling step, the oil- or fat-processed starch may be added in an amount of 1 part by mass to 50 parts by mass, preferably 3 parts by mass to 40 parts by mass, more preferably 5 parts by mass to 20 parts by mass, and even more preferably 5 parts by mass to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

[0058] The tumbling process other than the addition of the oil / fat-processed starch is the same as that described in the first embodiment, and therefore a duplicated description will be omitted. The meat and pickling liquid used here are also the same as those described in the first embodiment, and therefore a duplicated description will be omitted.

[0059] The manufacturing method according to the present embodiment may include a baking step of baking the meat after the tumbling step. For example, the baking step may be a step of baking the meat for a predetermined time using steam heating. The baking step may be a step of baking the meat for a predetermined time at a temperature of 80°C or higher and 250°C or lower, for example.

[0060] When meat is baked, drip liquid flows out from the meat, and if the amount of drip liquid is large, the baking yield decreases. In the production method according to this embodiment, the oil- or fat-processed starch is added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat in the tumbling step. In this way, by adding the oil- or fat-processed starch in the tumbling step, the amount of drip liquid that flows out from the meat when the meat is baked can be reduced. Therefore, the baking yield of the meat can be improved, and the product yield of the processed meat product can be improved.

[0061] The firing yield is not particularly limited, but is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more. The firing yield can be calculated using the same method as that described in the second embodiment.

[0062] The manufacturing method according to this embodiment may also include a frying step in which the meat is fried after the tumbling step. When frying the meat, the meat after the tumbling step is placed in a batter and battered, and the battered meat is fried in oil for a predetermined time. The batter can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. in a predetermined ratio, but the ingredients of the batter are not limited to these. Furthermore, oils such as canola oil can be used, but the oil is not limited to this. Furthermore, in this embodiment, the meat may be shaped before battering, or the meat may be shaped after battering and then fried.

[0063] In the production method according to the present embodiment, the oil- or fat-processed starch is added in an amount of 1 part by mass or more and 5 parts by mass or less per 100 parts by mass of meat in the tumbling step, so that the product yield of the processed meat product can be improved even when the meat is deep-fried. For example, the baking yield after frying is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more.

[0064] Although the first to third embodiments of the present invention have been described above, the present invention is not limited to these embodiments and can be applied to other methods for producing processed meat products. For example, instead of the frying or baking steps, meat may be simmered or boiled. For example, the above-described method for producing processed meat products can be used to produce fried chicken, tatsuta-age, beef cutlet, pork cutlet, chicken cutlet, fish fry, bacon, roast pork, steak, yakiniku, braised pork, grilled chicken, salad chicken, etc.

[0065] Next, examples of the present invention will be described. In the following Experiments 1 to 3 and Experiment 12, fried chicken thighs are deep-fried in oil to produce fried chicken. In the following Experiments 4 to 7, grilled chicken is produced by steam-heating chicken breast (180°C). In the following Experiments 8 to 11, salad chicken is produced by steam-heating chicken breast (85°C). Unless otherwise specified, the same ingredients are used in Experiments 1 to 12.

[0066] <Experiment 1> First, Experiment 1 will be described. In Experiment 1, the shape retention of deep-fried chicken thighs was investigated. Samples for Experiments 1-1 to 1-15 were prepared using the following method.

[0067] (Sample Preparation) Figure 1 shows the sample preparation flow for Experiment 1. First, chicken thigh meat (a single piece) was cut into pieces weighing approximately 30 g each. Next, a pickle solution was prepared according to the formulation shown in Table 1. Then, 40 parts by mass of the pickle solution was added to 100 parts by mass of the cut chicken thigh meat, and the mixture was placed in a tumbler and tumbled for 90 minutes.

[0068] After tumbling, the chicken thighs were transferred to a colander to remove excess pickle liquid. The following oil- or fat-processed starch (hereinafter also referred to as "starch") and chicken thighs were then placed in a bowl and mixed by hand for 3 minutes. The type and amount of starch added are shown in Table 2. The amount of starch added is the amount (% by mass) added relative to the amount of chicken thigh. The starches used were as follows: Acetylated tapioca oil-processed starch (K-1, manufactured by Nippon Shokuhin Kako Co., Ltd.) Starch sodium octenyl succinate (N Creamer 46, manufactured by Nippon NSC Co., Ltd.) Pregelatinized high-amylose cornstarch (Gelcol AH-F, manufactured by J-Oil Mills Co., Ltd.) Oil-processed phosphate-crosslinked tapioca starch. The "oil-processed phosphate-crosslinked tapioca starch" was prepared using the following method. To 100 parts by weight of phosphate-crosslinked tapioca starch, 0.1 parts by weight of high linol safflower oil, 0.05 parts by weight of diglycerol monooleate, and 0.4 parts by weight of 25% aqueous sodium carbonate solution (0.1 parts by weight as sodium carbonate equivalent) were added, and the mixture was uniformly mixed at 3,000 rpm for 3 minutes in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture. This mixture was heated at 70°C for 10 days in a tray dryer to obtain an oil- or fat-processed phosphate-crosslinked tapioca starch.

[0069] Furthermore, in Experiments 1-6 to 1-8, 1-14, and 1-15, baking soda (sodium hydrogen carbonate (sodium bicarbonate): manufactured by Happo Shokai Co., Ltd.) was further added. Furthermore, in Experiments 1-9 and 1-10, soy protein (New Fujipro SHE: manufactured by Fuji Oil Co., Ltd.) was added. The amounts of baking soda and soy protein added are as shown in Table 2. Here, the amounts of baking soda and soy protein added are the amounts (% by mass) added relative to the chicken thigh meat.

[0070] After mixing, the chicken thighs were rolled into balls by hand. The formed chicken thighs (formed products) were then allowed to stand for 10 minutes. Photographs of the formed products were taken immediately after forming and 10 minutes after forming, and the appearance of the formed products was observed to evaluate their shape retention. Water, fried chicken powder (Chūbō Juicy Fried Chicken Powder, manufactured by Daisho Co., Ltd.), and potato starch were then mixed in a ratio of 10:8:2 and thoroughly mixed until no clumps of flour remained to prepare a batter. This batter was then added to the formed products to obtain battered products. The battered formed products were then deep-fried in canola oil at approximately 180°C for 4 minutes, drained thoroughly, transferred to a metal tray, and allowed to cool at room temperature. Photographs of the deep-fried fried chicken were also taken to observe their appearance.

[0071] (Evaluation) After mixing, the chicken thighs were rolled by hand into balls and left to stand for 10 minutes, at which point the shape retention was assessed by observing any changes in the appearance of the formed product. The shape retention of the formed product was assessed according to the following criteria. [Shape retention] A: The shape was maintained (height was maintained) even after being left to stand for 10 minutes. B: The shape was almost maintained (height was almost maintained) even after being left to stand for 10 minutes. C: The height decreased after being left to stand for 10 minutes.

[0072] In addition, the oil- or fat-processed starch and chicken thigh meat were placed in a bowl and mixed by hand for 3 minutes, and the workability was evaluated. [Workability] A: smooth and not sticky B: sticky, slightly poor workability, but not problematic C: sticky, poor workability

[0073] (Experimental Results) Table 2 shows the experimental results of Experiment 1. As shown in Table 2, when oil- or fat-processed starch (starch) was added and mixing was performed, the shape retention was generally good. Focusing on Experiments 1-1 to 1-5, the shape retention of the molded products was good when the amount of starch added was in the range of 3% to 10%. Figure 2 is a photograph of the side of the molded products immediately after molding and after being left to stand for 10 minutes after molding. As shown in Figure 2, in Experiment 1-1, the height of the molded product after being left to stand for 10 minutes was lower than the height of the molded product immediately after molding, and the shape retention was poor. On the other hand, in Experiments 1-2 and 1-3, the height of the molded product after being left to stand for 10 minutes was almost the same as the height of the molded product immediately after molding, and the shape retention was good.

[0074] Figure 3 is a photograph of the appearance of the fried chicken after frying. As shown in Figure 3, the height of the formed products was maintained even after frying in Experiments 1-2 and 1-3, demonstrating good shape retention. In other words, the formed shape was maintained even after frying.

[0075] Focusing on workability, the workability tended to decrease as the amount of starch added increased. Specifically, in Experiment 1-2 (addition amount 3%), the mixture was smooth and not sticky, and the meat did not stick together much. In Experiment 1-3 (addition amount 5%), the mixture became slightly viscous, but there were no problems with workability. In Experiment 1-4 (addition amount 7%), the oil-processed acetylated tapioca starch was slightly difficult to mix, the mixture became viscous, and the meat stuck together even when lifted, making it difficult to remove, resulting in a slight deterioration in workability. In Experiment 1-5 (addition amount 10%), the oil-processed acetylated tapioca starch was difficult to mix and stuck to the bottom of the bowl. The mixture was also viscous, resulting in poor workability.

[0076] When the fried chicken samples from Experiments 1-1 to 1-5 were tasted, the addition of starch did not affect the flavor. Furthermore, the more starch was added, the more the chicken's fibrous texture became emphasized, making the chicken appear slightly tougher. Furthermore, the fried chicken samples from Experiments 1-2 to 1-5, in which starch was added, were more juicy than the sample from Experiment 1-1, in which no starch was added.

[0077] Next, Experiments 1-6 to 1-8 will be described. In Experiments 1-6 to 1-8, the amount of starch added was fixed at 5%, and baking soda was added at 0.1%, 0.2%, and 0.3%, respectively. In Experiments 1-6 to 1-8, both shape retention and workability were good. The addition of baking soda did not affect workability. Furthermore, when the fried chicken was tasted, a slightly unusual flavor was detected when the amount of baking soda added was 0.3%, but there was no significant change in taste. Furthermore, the addition of baking soda made the meat slightly firmer and the texture more crisp. This tendency became stronger when the amount of baking soda added was increased. Furthermore, the addition of baking soda slightly reduced the juiciness.

[0078] Next, Experiments 1-9 and 1-10 will be described. In Experiments 1-9 and 1-10, the amount of starch added was fixed at 5%, and soy protein was added at 1.0% and 2.0%, respectively. In Experiments 1-9 and 1-10, shape retention was good. Therefore, adding soy protein improves yield. On the other hand, in Experiment 1-10, where 2.0% soy protein was added, workability was not very good. Specifically, the soy protein powder did not mix well and stuck to the bottom of the bowl. In particular, in Experiment 1-10, stickiness was severe and workability was not very good. Furthermore, when the fried chicken was tasted, Experiment 1-10, where 2% soy protein was added, had an unusual flavor.

[0079] Next, Experiments 1-11 to 1-15 will be described. In Experiments 1-11 to 1-15, a type of starch different from oil-processed acetylated tapioca starch was used. In Experiments 1-11 to 1-15, oil-processed phosphate cross-linked tapioca starch was added as the starch. In Experiments 1-14 and 1-15, sodium bicarbonate was also added. The amounts of starch and sodium bicarbonate added are shown in Table 2.

[0080] As shown in Table 2, the shape retention rating in Experiment 1-11 was B, but the other experiments were A and were good. The workability was good in all Experiments 1-11 to 1-15. When frying oil was added, the oil-processed acetylated tapioca starch felt harder and slightly more cohesive than the oil-processed phosphate cross-linked tapioca starch. Furthermore, adding baking soda in Experiments 1-14 and 1-15 caused almost no change in viscosity or workability.

[0081] When the fried chicken from Experiments 1-11 to 1-15 was tasted, the oil-processed phosphate cross-linked tapioca starch did not produce any off-flavor due to the addition of starch. Furthermore, when the oil-processed phosphate cross-linked tapioca starch was added, the chicken was more juicy than in Experiment 1-1, where no starch was added. Furthermore, the meat became tougher when baking soda was added.

[0082] From the results of Experiment 1, when mixing was performed with the addition of oil- or fat-processed starch (starch), the shape retention of the formed product was generally good. In particular, the shape retention of the formed product was good when the amount of starch added was in the range of 3% to 10%. Furthermore, considering both shape retention and workability, the amount of starch added was preferably 3% to 7%, and more preferably 3% to 5%.

[0083] Furthermore, when sodium bicarbonate and soy protein were added in addition to starch and mixed, the shape retention of the formed products was also good.Furthermore, when oil-processed phosphate-crosslinked tapioca starch was added instead of oil-processed acetylated tapioca starch, the shape retention of the formed products was also good.

[0084]

[0085]

[0086] <Experiment 2> Next, Experiment 2 will be described. In Experiment 2, the shape retention of fried chicken thighs during and after frying was investigated. Samples for Experiments 2-1 to 2-6 were prepared using the following method.

[0087] (Sample Preparation) Figure 4 shows the sample preparation flow for Experiment 2. First, chicken thigh meat (one piece) was cut into pieces weighing approximately 30 g each. Next, a pickle solution was prepared according to the formulation shown in Table 3. In Experiment 2, starch (oil-processed acetylated tapioca starch) was added to the pickle solution. 40 parts by mass of pickle solution was then added to 100 parts by mass of the cut chicken thigh meat. In this case, the amount of starch per 100 parts by mass of chicken thigh meat was 3 parts by mass. These pieces were then placed in a tumbler and tumbled for 90 minutes.

[0088] After the tumbling process, the chicken thighs were transferred to a colander to remove excess pickle liquid. The oil- or fat-processed starch and chicken thighs were then placed in a bowl and mixed by hand for 3 minutes. In Experiments 2-3 to 2-6, oil- or fat-processed starch (starch: oil- or fat-processed acetylated tapioca starch) was added. The type and amount of starch added are shown in Table 4. The amount of starch added is the amount (% by mass) relative to the amount of chicken thighs. In Experiments 2-5 to 2-6, 0.1% baking soda was further added to the oil- or fat-processed starch. The amount of baking soda added is the amount (% by mass) relative to the amount of chicken thighs.

[0089] After mixing, the chicken thighs were rolled by hand (rolled). In Experiment 2, samples that were not rolled by hand (unrolled) were also prepared (unrolled). A batter was then prepared in the same manner as in Experiment 1, and the batter was added to the samples. The battered samples were then deep-fried in canola oil at approximately 180°C for 4 minutes, drained thoroughly, transferred to a metal tray, and allowed to cool at room temperature.

[0090] (Evaluation) In Experiment 2, the shape of each sample was observed during and after frying. The shape during frying was evaluated according to the following criteria. [Shape during frying] A: The shape was maintained during frying. C: The sample spread out flat during frying.

[0091] The shape after frying was evaluated according to the following criteria: [Shape after frying] A: The height was maintained after frying. C: The height was not maintained after frying.

[0092] (Experimental Results) Table 4 shows the experimental results of Experiment 2. As shown in Table 4, when oil- or fat-processed starch was added, the shape during frying was good, regardless of whether or not the sample was formed. Specifically, in Experiments 2-3 and 2-4, after the sample was placed in oil, it did not spread much even when it came into contact with the bottom of the pan, and maintained its original shape. Similarly, in Experiments 2-5 and 2-6, after the sample was placed in oil, it did not spread much even when it came into contact with the bottom of the pan, and maintained its original shape. On the other hand, in Experiments 2-1 and 2-2, after the sample was placed in oil, it came into contact with the bottom of the pan, and the impact caused the sample to flatten out.

[0093] Furthermore, as shown in Table 4, when oil- or fat-processed starch was added, the shape after frying was good regardless of whether or not the sample was formed. In other words, in Experiments 2-3 to 2-6, in which the shape was maintained during frying, the shape was also maintained after frying, and therefore it can be said that the height of the sample was maintained even after frying.

[0094]

[0095]

[0096] <Experiment 3> Next, Experiment 3 will be described. In Experiment 3, the shape retention of fried chicken thighs during and after frying was investigated. Samples for Experiments 3-1 to 3-6 were prepared using the following method.

[0097] (Sample Preparation) Figure 5 shows the sample preparation flow for Experiment 3. First, chicken thigh meat (one piece) was cut into pieces weighing approximately 30 g each. Next, a pickle solution was prepared according to the formulation shown in Table 5. In Experiment 3, starch (oil-processed acetylated tapioca starch) was added to the pickle solution. 40 parts by mass of pickle solution was then added to 100 parts by mass of the cut chicken thigh meat. In this case, the amount of starch per 100 parts by mass of chicken thigh meat was 3 parts by mass. These pieces were then placed in a tumbler and tumbled for 90 minutes.

[0098] After tumbling, the chicken thighs were transferred to a colander to remove excess pickle liquid. The oil- or fat-processed starch and chicken thighs were then placed in a bowl and mixed by hand for 3 minutes. In Experiments 3-3 to 3-6, oil- or fat-processed starch (starch: oil- or fat-processed acetylated tapioca starch) was added. The type and amount of starch added are shown in Table 6. The amount of starch added is the amount (% by mass) relative to the amount of chicken thighs. In Experiments 3-5 to 3-6, 0.1% baking soda was also added. The amount of baking soda added is the amount (% by mass) relative to the amount of chicken thighs.

[0099] After mixing, a batter was prepared in the same manner as in Experiment 1. 40 parts by weight of this batter was added to 100 parts by weight of chicken thigh meat, and then the mixture was mixed by hand for 20 seconds. The chicken thigh meat was then rolled by hand (rolled). In Experiment 3, samples that were not rolled by hand were also prepared (unrolled). The samples prepared in this manner were deep-fried in canola oil at approximately 180°C for 4 minutes, thoroughly drained, transferred to a metal tray, and allowed to cool at room temperature.

[0100] (Evaluation) In Experiment 3, the shape of each sample during and after frying was observed. The evaluation criteria for the shape during and after frying were the same as those in Experiment 2.

[0101] (Experimental Results) Table 6 shows the experimental results of Experiment 3. As shown in Table 6, when oil- or fat-processed starch was added, the shape during frying was good, regardless of whether or not the sample was formed. Specifically, in Experiments 3-3 and 3-4, after the sample was placed in oil, it did not spread much even when it came into contact with the bottom of the pan, and maintained its original shape. Similarly, in Experiments 3-5 and 3-6, after the sample was placed in oil, it did not spread much even when it came into contact with the bottom of the pan, and maintained its original shape. On the other hand, in Experiments 3-1 and 3-2, after the sample was placed in oil, it came into contact with the bottom of the pan, and the impact caused the sample to flatten out.

[0102] Furthermore, as shown in Table 6, when oil- or fat-processed starch was added, the shape after frying was good regardless of whether or not the sample was formed. In other words, in Experiments 3-3 to 3-6, in which the shape was maintained during frying, the shape was also maintained after frying, and therefore it can be said that the height of the sample was maintained even after frying.

[0103] Furthermore, Experiment 3 differs from Experiment 2 in that the shaping was carried out after battering, but this difference in the manufacturing flow did not have any particular effect on the shape during or after frying.

[0104]

[0105]

[0106] <Experiment 4> Next, Experiment 4 will be described. In the following Experiments 4 to 7, grilled chicken was produced by steam-heating chicken breast (180°C). Samples in Experiments 4-1 to 4-3 were produced using the following method.

[0107] (Sample Preparation) Figure 6 shows the sample preparation flow for Experiment 4. First, chicken breast meat (one piece) was cut into pieces weighing approximately 75 g to 105 g. Next, a pickle solution was prepared according to the formulation shown in Table 7. Then, 20 parts by mass of the pickle solution was added to 100 parts by mass of the cut chicken breast meat, and the mixture was placed in a tumbler and tumbled for 90 minutes.

[0108] After the tumbling treatment, the chicken breast meat was transferred to a colander and excess pickle liquid was removed. Then, in Experiments 4-2 and 4-3, the oil- or fat-processed starch and chicken breast meat were placed in a bowl and mixed by hand for 3 minutes. In Experiment 4-1, chicken breast meat was placed in a bowl and mixed in the same manner, but without adding the oil- or fat-processed starch. The type and amount of starch added are shown in Table 9. Here, the amount of starch added is the amount added (% by mass) relative to the chicken breast meat. In Experiment 4-3, the starch did not dissolve sufficiently during mixing, so an additional 5% of water relative to the meat was added.

[0109] After mixing, the chicken breasts were arranged in a hotel pan and baked in a steam convection oven (Rational Japan Co., Ltd., SCCWE61) in combi mode at 180°C with 100% steam for 9 minutes and 30 seconds to prepare each sample.

[0110] (Evaluation) In Experiment 4, the mass of the chicken breast meat before and after tumbling was measured to determine the tumbling yield (%). Specifically, the tumbling yield was calculated using the following formula. The mass after tumbling was measured by transferring the chicken breast meat to a colander and removing excess pickle liquid. Tumbling yield (%) = (mass after tumbling (g) / mass before tumbling (g)) x 100

[0111] The mass of the chicken breast meat before and after baking was measured to determine the baking yield (%). Specifically, the baking yield was calculated using the following formula: Baking yield (%) = (mass after baking (g) / mass before baking (g)) x 100

[0112] (Experimental Results) Table 8 shows the tumbling yield. As shown in Table 8, in Experiment 4, the tumbling yield was 105.7%. Table 9 shows the baking yield. As shown in Table 9, in Experiment 4-2, the baking yield was 79.7%, which was the best result. In Experiment 4-3, the baking yield was 76.2%, which was the second best result. On the other hand, in Experiment 4-1, the baking yield was 72.9%. Therefore, the baking yield was improved by adding oil- or fat-modified acetylated tapioca starch (oil-modified starch) during mixing.

[0113] When each sample was tasted, a gelatin-like layer was partially formed on the surface of the sample containing 3% oil-processed acetylated tapioca starch, whereas the sample containing 1% oil-processed acetylated tapioca starch had no strange texture on the surface and the meat was less dry, making it a good choice.

[0114]

[0115]

[0116]

[0117] <Experiment 5> Next, Experiment 5 will be described. In Experiment 5, the case where pregelatinized high-amylose cornstarch was added in addition to oil-processed acetylated tapioca starch (see Experiment 4) was investigated. Samples for Experiments 5-1 and 5-2 were prepared using the following method.

[0118] (Sample Preparation) Figure 7 shows the sample preparation flow for Experiment 5. First, chicken breast meat (one piece) was cut into pieces weighing approximately 130 g each. Next, a pickle solution was prepared according to the formulation shown in Table 7. Then, 20 parts by mass of the pickle solution was added to 100 parts by mass of the cut chicken breast meat, and the mixture was placed in a tumbler and tumbled for 90 minutes.

[0119] After the tumbling treatment, the chicken breast meat was transferred to a colander to remove excess pickle liquid. The oil- or fat-processed starch and chicken breast meat were then placed in a bowl and mixed by hand for 3 minutes. In Experiment 5-2, 1% of oil- or fat-processed acetylated tapioca starch was added as the oil- or fat-processed starch (starch). The amount of starch added was the amount (% by mass) relative to the amount of chicken breast meat.

[0120] After mixing, the chicken breasts were arranged in a hotel pan and baked in a steam convection oven in combination mode at 180°C with 100% steam for 11 minutes to prepare each sample.

[0121] (Evaluation) In Experiment 5, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

[0122] (Experimental Results) Table 10 shows the tumbling yield. As shown in Table 10, in Experiment 5, the tumbling yield was 114.6%. Table 11 shows the baking yield. As shown in Table 11, in Experiment 5-2, the baking yield was 75.2%. On the other hand, in Experiment 5-1, the baking yield was 72.1%. Therefore, the addition of oil- or fat-modified acetylated tapioca starch (oil-modified starch) during mixing improved the baking yield. Furthermore, the results of Experiment 5 showed that the baking yield improved even when pregelatinized high-amylose cornstarch was added as starch in addition to oil- or fat-modified acetylated tapioca starch (see Experiment 4). Furthermore, when comparing Experiment 4-2 and Experiment 5-2, the baking yield in Experiment 4-2 was higher than that in Experiment 5-2, so it can be said that the baking yield is improved when pregelatinized high-amylose cornstarch is not added.

[0123] Furthermore, when each sample was tasted, the meat in Experiment 5-2 was softer, juicier, and had a better texture than Experiment 5-1.

[0124]

[0125]

[0126] <Experiment 6> Next, Experiment 6 will be described. In Experiment 6, the lower limit of the amount of starch added was investigated. Figure 8 shows the sample production flow for Experiment 6. Note that the sample production flow for Experiments 6-1 to 6-4 was basically the same as that for Experiment 5, except for the amount of starch added. In Experiments 6-2 to 6-4, the amounts of starch added were 1%, 0.5%, and 0.3%, respectively. Here, the amount of starch added is the amount added (mass %) relative to the amount of chicken breast meat. In Experiment 6, the tumbling yield and baking yield were also calculated using the same method as in Experiment 4.

[0127] (Experimental Results) Table 12 shows the tumbling yield. As shown in Table 12, in Experiment 6, the tumbling yield was 118.2%. Table 13 shows the baking yield. As shown in Table 13, in Experiment 6-2, the baking yield was 78.4%, which was good. On the other hand, in Experiment 6-3, the baking yield was 69.0%, and in Experiment 6-4, the baking yield was 69.2%, which was similar to the baking yield of 69.5% in Experiment 6-1. From these results, it can be said that in order to improve the baking yield, it is necessary to add 1% or more starch.

[0128] In addition, when each sample was tasted, Experiment 6-2 was the most moist, followed by Experiment 6-3. Experiments 6-1 and 6-4 were dry. Experiment 6-3 was less moist than Experiment 6-2, but was somewhat less slimy.

[0129] Considering the results of Experiments 4 to 6, it can be said that the amount of oil- or fat-processed starch to be added in the mixing step is preferably 1% by mass or more and 3% by mass or less.

[0130]

[0131]

[0132] <Experiment 7> Next, Experiment 7 will be described. In Experiment 7, the effect of adding starch to a pickling solution was examined. Samples for Experiments 7-1 and 7-2 were prepared using the following method.

[0133] (Sample Preparation) Figure 9 shows the sample preparation flow for Experiment 7. First, chicken breast meat (single piece) was cut into pieces weighing approximately 130 g each. Next, a pickle solution was prepared according to the formulation shown in Table 14. In Experiment 7, starch (oil-processed acetylated tapioca starch) was added to the pickle solution. 20 parts by mass of the pickle solution was then added to 100 parts by mass of the cut chicken breast meat. In this case, the amount of starch per 100 parts by mass of chicken breast meat was 1 part by mass. These pieces were then placed in a tumbler and tumbled for 90 minutes.

[0134] After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. In Experiment 7-2, the chicken breast meat and oil-processed acetylated tapioca starch (1% by mass relative to the chicken breast meat) were placed in a bowl and mixed by hand for 3 minutes. The amount of starch added was the amount (% by mass) relative to the chicken breast meat.

[0135] After mixing, the chicken breasts were arranged in a hotel pan and baked in a steam convection oven in combination mode at 180°C with 100% steam for 11 minutes to prepare each sample.

[0136] (Evaluation) In Experiment 7, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

[0137] (Experimental Results) Table 15 shows the tumbling yield. As shown in Table 15, in Experiment 7, the tumbling yield was 115.9%. Table 16 shows the firing yield. As shown in Table 16, in Experiment 7-2, the firing yield was 80.9%. On the other hand, in Experiment 7-1, the firing yield was 75.5%.

[0138] These results show that when starch is added to the pickling solution and tumbling is performed, the baking yield tends to increase even if mixing is omitted (see Experiment 4-1). Also, when starch is added to the pickling solution and tumbling is performed, followed by mixing, the baking yield is higher than when mixing is omitted. Therefore, it can be said that adding starch and performing a mixing process is effective in improving the baking yield.

[0139] Furthermore, when each sample was tasted, the meat in Experiment 7-2 was softer and juicier than that in Experiment 7-1, and the texture was better.

[0140]

[0141]

[0142]

[0143] <Experiment 8> Next, Experiment 8 will be described. In the following Experiments 8 to 11, chicken breast meat was steam-heated (85°C) to produce salad chicken. Samples in Experiments 8-1 to 8-3 were produced using the following method.

[0144] (Sample Preparation) Figure 10 shows the sample preparation flow for Experiment 8. Table 17 shows the experimental conditions for Experiment 8. First, chicken breast meat (single piece) was cut into pieces weighing approximately 130 g each. In Experiment 8, Experiments 8-1 and 8-2 were performed using three pieces of cut meat each, and Experiment 8-3 was performed using four pieces of cut meat. Next, a pickling solution was prepared according to the composition shown in Table 17. Note that the cottonseed oil blend used was Mitokutoku (manufactured by J-Oil Mills). Then, 30 parts by mass of pickling solution was added to 100 parts by mass of the cut chicken breast meat, and the mixture was placed in a tumbler and tumbled for 90 minutes.

[0145] In Experiments 8-1 and 8-2, tumbling was performed without adding oil- or fat-processed acetylated tapioca starch. Meanwhile, in Experiment 8-3, tumbling was performed after adding 5 parts by mass of oil- or fat-processed acetylated tapioca starch per 100 parts by mass of chicken breast meat. In Table 17, the case where tumbling was performed with starch added is referred to as "tumbling with added starch" (the same applies hereinafter).

[0146] After tumbling, the chicken breast meat was transferred to a colander and excess pickle liquid was removed. For the sample in Experiment 8-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were then placed back into the tumbler and mixed for 3 minutes. The amount of starch added is the amount added (mass %) relative to the chicken breast meat. In Table 17, the case where starch was added and mixed is referred to as "additive mixing" (the same applies below).

[0147] Then, the samples according to Experiments 8-1 and 8-3 after tumbling, and the sample according to Experiment 8-2 after mixing were each arranged in a hotel pan, and each sample was baked by heating in steam mode at 85°C for 25 minutes using a steam convection oven.

[0148] (Evaluation) In Experiment 8, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

[0149] (Experimental Results) Table 18 shows the tumbling yield. As shown in Table 18, in Experiments 8-1 and 8-2, in which oil- or fat-processed acetylated tapioca starch (starch) was not added to the pickling solution, the tumbling yield was 115.3%. On the other hand, in Experiment 8-3, in which oil- or fat-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 111.9%. Therefore, when oil- or fat-processed acetylated tapioca starch (starch) was added, the tumbling yield was slightly reduced.

[0150] Table 19 also shows the baking yield. As shown in Table 19, the baking yield was 69.6% in Experiment 8-1, 75.4% in Experiment 8-2, and 81.0% in Experiment 8-3. Thus, the baking yield was the best in Experiment 8-3. Therefore, it was found that the baking yield improved when the amount of oil-processed acetylated tapioca starch (starch) added in the tumbling process was 5%. The drip amount is the amount of liquid that came out of the chicken breast meat during baking, and the smaller the drip amount, the better the baking yield tends to be.

[0151] In addition, when each sample was tasted, the texture of the meat in Experiment 8-3 was soft overall and felt slightly like processed meat. In Experiment 8-2, the surface texture was soft, but the center retained the original texture of meat. In Experiment 8-2, the dryness was reduced and the texture was more natural.

[0152]

[0153]

[0154]

[0155] <Experiment 9> Next, a description will be given of Experiment 9. Samples according to Experiments 9-1 to 9-3 were prepared using the following method.

[0156] (Sample Preparation) Figure 11 shows the sample preparation flow for Experiment 9. Table 20 shows the experimental conditions for Experiment 9. First, chicken breast meat (single piece) was cut into pieces weighing approximately 130 g each. Next, a pickle solution was prepared according to the formulation shown in Table 20. 30 parts by mass of pickle solution was added to 100 parts by mass of the cut chicken breast meat, and the mixture was placed in a tumbler and tumbling treated for 90 minutes. In Experiment 9-3, the amount of ice water was reduced to one-third of that in Experiments 9-1 and 9-2, so approximately 14.4 parts by mass of pickle solution was added to 100 parts by mass of the cut chicken breast meat.

[0157] Furthermore, in Experiments 9-1 and 9-2, tumbling was performed without adding oil- or fat-processed acetylated tapioca starch (starch). On the other hand, in Experiment 9-3, tumbling was performed with 1 part by mass of oil- or fat-processed acetylated tapioca starch (starch) added per 100 parts by mass of chicken breast meat. In other words, in Experiment 9-3 of Experiment 9, the amount of oil- or fat-processed acetylated tapioca starch (starch) added was reduced compared to Experiment 8, but the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 9-3, the amount of oil- or fat-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 6.94 parts by mass. This enabled the pickle solution (starch) to be effectively adhered (coated) to the surface of the chicken breast meat in Experiment 9-3.

[0158] After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. For the sample in Experiment 9-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were then placed back into the tumbler and mixed for 3 minutes. The amount of starch added was the amount (% by mass) relative to the chicken breast meat.

[0159] The samples from Experiments 9-1 and 9-3 after tumbling, and the sample from Experiment 9-2 after mixing were placed in hotel pans and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum-packed, and stored frozen.

[0160] (Evaluation) In Experiment 9, the tumbling yield and the firing yield were determined using the same method as in Experiment 4. The overall yield was calculated using the mass before tumbling and the mass after firing. The yield was calculated using the following formula: Yield (%) = (mass after firing (g) / mass before tumbling (g)) x 100

[0161] (Experimental Results) The tumbling yields are shown in Table 21. As shown in Table 21, in Experiments 9-1 and 9-2, in which oil- or fat-processed acetylated tapioca starch was not added to the pickling solution, the tumbling yield was 117.2%. On the other hand, in Experiment 9-3, in which oil- or fat-processed acetylated tapioca starch was added to the pickling solution, the tumbling yield was 111.1%.

[0162] Table 22 also shows the baking yields. As shown in Table 22, the baking yield was 71.2% in Experiment 9-1, 79.7% in Experiment 9-2, and 87.1% in Experiment 9-3. Thus, the baking yield in Experiment 9-3 was the best. Furthermore, comparing Experiment 8-3 of Experiment 8 (5% oil- or fat-processed acetylated tapioca starch was added in the tumbling process) with Experiment 9-3 of Experiment 9 (1% oil- or fat-processed acetylated tapioca starch was added in the tumbling process, and the amount of ice water was reduced to one-third), the baking yield in Experiment 8-3 was 81.0%, while the baking yield in Experiment 9-3 was 87.1%. Therefore, the baking yield in Experiment 9-3 was better than that of Experiment 8-3.

[0163] The reason for this is thought to be that in Experiment 9-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution, which allowed the pickle solution (starch) to effectively adhere (coat) to the surface of the chicken breast. In other words, in Experiment 9-3, although the amount of oil-processed acetylated tapioca starch added was 1%, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution, which allowed the starch to effectively adhere to the surface of the chicken breast, and this is thought to have improved the baking yield. The amount of dripping is the amount of liquid that comes out of the chicken breast during baking, and the smaller the amount of dripping, the better the baking yield tends to be.

[0164] Furthermore, as shown in Table 22, in Experiment 9-3, the yield calculated using the mass before tumbling and the mass after firing was 96.6%, which was a good yield.

[0165] Furthermore, when samples that had been frozen and then thawed were tasted, the meat felt firmer overall than on the day of grilling, and the difference in texture was small. Also, in Experiment 9-3, the meat had the softest texture and was the juiciest.

[0166]

[0167]

[0168]

[0169] <Experiment 10> Next, a description will be given of Experiment 10. Samples according to Experiments 10-1 to 10-3 were prepared using the following method.

[0170] (Sample Preparation) Figure 12 shows the sample preparation flow for Experiment 10. Table 23 shows the experimental conditions for Experiment 10. First, chicken breast meat (whole meat) was cut into pieces weighing approximately 120 g each. In Experiment 10, six pieces of meat were used for each experiment (i.e., per test group).

[0171] Next, a pickle solution was prepared according to the formulation shown in Table 23. 30 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken breast meat, and the mixture was placed in a tumbler and tumbling treated for 90 minutes. In Experiment 10-3, the amount of ice water was set to one-third of that in Experiments 10-1 and 10-2, so that approximately 14.4 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken breast meat.

[0172] In Experiment 10-1, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 10-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 10-3, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 10-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 10-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 7.45 parts by mass, which is more than the 3.45 parts by mass in Experiment 10-1. As a result, in Experiment 10-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast meat.

[0173] After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. For the sample in Experiment 10-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were then placed back into the tumbler and mixed for 3 minutes. The amount of starch added was the amount (% by mass) relative to the chicken breast meat.

[0174] The samples from Experiments 10-1 and 10-3 after tumbling, and the sample from Experiment 10-2 after mixing were placed in hotel pans and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum-packed, and stored frozen.

[0175] (Evaluation) In Experiment 10, the tumbling yield and the firing yield were determined using the same method as in Experiment 4. In addition, the yield (overall yield) was determined using the same method as in Experiment 9.

[0176] (Experimental Results) Table 24 shows the tumbling yield. As shown in Table 24, in Experiment 10-2, in which oil- or fat-processed acetylated tapioca starch (starch) was not added to the pickling solution, the tumbling yield was 115.5%. On the other hand, in Experiment 10-1, in which oil- or fat-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 111.5%. In Experiment 10-3, in which oil- or fat-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 107.2%.

[0177] Table 25 also shows the baking yields. As shown in Table 25, the baking yield was 83.3% in Experiment 10-1, 94.1% in Experiment 10-2, and 88.9% in Experiment 10-3. Thus, in Experiment 10, oil-processed acetylated tapioca starch was added in the tumbling or mixing process, resulting in a good overall baking yield. In particular, the baking yields in Experiments 10-2 and 10-3 were good in Experiment 10. The drip amount refers to the amount of liquid that comes out of the chicken breast during baking, and the smaller the drip amount, the better the baking yield tends to be.

[0178] Also, as shown in Table 25, in Experiments 10-2 and 10-3, the yields calculated using the mass before tumbling and the mass after firing were 94.1% and 88.9%, respectively, which were better than the yield of 83.3% in Experiment 10-1.

[0179] Furthermore, when samples thawed after freezing were tasted, Experiments 10-2 and 10-3 were found to be less dry than Experiment 10-1. Furthermore, in Experiment 10-2, the texture of the chicken meat was different between the center and the surface of the cross section, with the center being slightly moist and the surface being very moist. Experiment 10-3 was moist overall, with no slimy surface and a more natural texture than Experiment 10-2.

[0180]

[0181]

[0182]

[0183] <Experiment 11> Next, Experiment 11 will be described. In Experiment 11, the cut size of the chicken breast meat and the heating time were different from those in Experiment 10. Samples in Experiments 11-1 to 11-3 were prepared using the following method.

[0184] (Sample Preparation) Figure 13 shows the sample preparation flow for Experiment 11. Table 26 shows the experimental conditions for Experiment 11. First, chicken breast meat (whole meat) was cut into pieces weighing approximately 30 g each. In Experiment 11, 18 pieces of cut meat were used for each experiment (i.e., per test group).

[0185] Next, a pickle solution was prepared according to the formulation shown in Table 26. 30 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken breast meat, and the mixture was placed in a tumbler and tumbling treated for 90 minutes. In Experiment 11-3, the amount of ice water was set to one-third of that in Experiments 11-1 and 11-2, so that approximately 14.4 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken breast meat.

[0186] In Experiment 11-1, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 11-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 11-3, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 11-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 11-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 7.45 parts by mass, which is more than the 3.45 parts by mass in Experiment 11-1. As a result, in Experiment 11-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast meat.

[0187] After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. For the sample in Experiment 11-2, the chicken breast meat to which 1% oil-processed acetylated tapioca starch had been added was then placed back into the tumbler and mixed for 3 minutes. The amount of starch added was the amount (% by mass) relative to the amount of chicken breast meat.

[0188] The samples from Experiments 11-1 and 11-3 after tumbling, and the sample from Experiment 11-2 after mixing were each placed in a hotel pan and baked in a steam convection oven at 85°C for 13 minutes in steam mode. After heating, the samples were allowed to cool, vacuum-packed, and stored frozen.

[0189] (Evaluation) In Experiment 11, the tumbling yield and the firing yield were determined using the same method as in Experiment 4. Also, the yield (overall yield) was determined using the same method as in Experiment 9.

[0190] (Experimental Results) Table 27 shows the tumbling yield. As shown in Table 27, in Experiment 11-2, in which oil- or fat-processed acetylated tapioca starch (starch) was not added to the pickling solution, the tumbling yield was 115.4%. On the other hand, in Experiment 11-1, in which oil- or fat-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 113.6%. In Experiment 11-3, in which oil- or fat-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 107.0%.

[0191] Table 28 also shows the baking yields. As shown in Table 28, the baking yield was 77.1% in Experiment 11-1, 82.1% in Experiment 11-2, and 88.3% in Experiment 11-3. Thus, in Experiment 11, oil-processed acetylated tapioca starch was added in the tumbling or mixing process, resulting in a good overall baking yield. In particular, the baking yields in Experiments 11-2 and 11-3 were good in Experiment 11. The drip amount refers to the amount of liquid that leaked out of the chicken breast during baking, and the smaller the drip amount, the better the baking yield tends to be.

[0192] Also, as shown in Table 28, in Experiments 11-2 and 11-3, the yields calculated using the mass before tumbling and the mass after firing were 94.7% and 94.5%, respectively, which were better than the yield of 87.6% in Experiment 11-1.

[0193] Furthermore, when samples thawed after freezing were tasted, Experiments 11-2 and 11-3 were found to be less dry than Experiment 11-1. Furthermore, in Experiment 11-2, the texture of the chicken meat was different between the center and the surface of the cross section, with the center being slightly moist and the surface being very moist. Experiment 11-3 was moist overall, with no slimy surface, and had a more natural texture than Experiment 11-2.

[0194]

[0195]

[0196]

[0197] <Experiment 12> Next, Experiment 12 will be described. In Experiment 12, fried chicken was produced using chicken thighs. Samples according to Experiments 12-1 to 12-4 were produced using the following method.

[0198] (Sample Preparation) Figure 14 shows the sample preparation flow for Experiment 12. Table 29 shows the experimental conditions for Experiment 12. First, chicken thigh meat (whole meat) was cut into pieces weighing approximately 30 g each. In Experiment 12, 15 pieces of cut meat were used for each experiment (i.e., per test group).

[0199] Next, a pickle solution was prepared according to the formulation shown in Table 29. 30 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken thigh meat, and the mixture was placed in a tumbler and tumbled for 90 minutes. In Experiment 12-3, the amount of ice water was one-third of that in the other experiments, so approximately 17.6 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken breast meat.

[0200] In Experiments 12-1 and 12-4, tumbling was performed by adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken thigh meat. In Experiment 12-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 12-3, tumbling was performed by adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken thigh meat. In Experiment 12-3, the viscosity of the pickling solution was increased by reducing the amount of ice water in the pickling solution. Specifically, in Experiment 12-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickling solution was 39.54 parts by mass, which is higher than the 20 parts by mass used in Experiments 12-1 and 12-4. As a result, in Experiment 12-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken thigh.

[0201] After tumbling, the chicken thighs were transferred to a colander to remove excess pickle liquid. For the samples in Experiments 12-2 and 12-4, the chicken thighs and 5% oil-processed acetylated tapioca starch were then placed back into the tumbler and mixed for 3 minutes. The amount of starch added was the amount (% by mass) relative to the amount of chicken thigh.

[0202] Then, batter was added to the samples from Experiments 12-1 and 12-3 after tumbling, and to the samples from Experiments 12-2 and 12-4 after mixing, and battering was performed. The batter was prepared by mixing water, fried chicken powder (Chūbō Juicy Fried Chicken Powder, manufactured by Daisho Co., Ltd.) and potato starch in a ratio of 10:8:2, and thoroughly mixing until no clumps of flour remained. The battered samples were then deep-fried in canola oil at approximately 170°C for 4 minutes and 30 seconds, drained thoroughly, transferred to a metal tray, and allowed to cool at room temperature. After deep-frying, the samples were allowed to cool and stored frozen.

[0203] (Evaluation) In Experiment 12, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

[0204] (Experimental Results) The tumbling yields are shown in Table 30. As shown in Table 30, the tumbling yield was 120.6% in Experiment 12-1, 123.2% in Experiment 12-2, 110.5% in Experiment 12-3, and 118.7% in Experiment 12-4.

[0205] Table 31 also shows the baking yields. As shown in Table 31, the baking yield was 74.5% in Experiment 12-1, 70.8% in Experiment 12-2, 75.8% in Experiment 12-3, and 76.9% in Experiment 12-4. Thus, in Experiment 12, the addition of oil- or fat-processed acetylated tapioca starch in at least one of the tumbling and mixing steps resulted in a good overall baking yield. In particular, in Experiment 12, the addition of oil- or fat-processed acetylated tapioca starch in the tumbling step resulted in a better baking yield (see Experiments 12-1, 12-3, and 12-4).

[0206]

[0207]

[0208]

[0209] <Experiment 13> Next, Experiment 13 will be described. In Experiment 13, fried chicken was produced using chicken thighs. Samples for Experiments 13-1 to 13-3 were produced using the following method.

[0210] (Sample Preparation) Figure 15 shows the sample preparation flow for Experiment 13. First, chicken thigh meat (whole meat) was cut into pieces weighing approximately 30 g each. In Experiment 13, 13 pieces of cut meat were used for each experiment (i.e., per test group).

[0211] Next, a pickle solution was prepared according to the formulation shown in Table 32. Then, 20 parts by mass of the pickle solution was added to 100 parts by mass of cut chicken thigh meat, and the mixture was placed in a tumbler and tumbling treated for 90 minutes. In Experiment 13-1, 5 parts by mass of oil-processed acetylated tapioca starch was added to 100 parts by mass of chicken thigh meat during tumbling. In Experiment 13-2, tumbling was carried out without adding oil-processed acetylated tapioca starch. In Experiment 13-3, tumbling was carried out for 60 minutes without adding oil-processed acetylated tapioca starch, and then the tumbling was temporarily stopped (without draining the pickle solution), oil-processed acetylated tapioca starch was added, and then tumbling was carried out again for 30 minutes. The amount of oil-processed acetylated tapioca starch added in Experiment 13-3 was 5 parts by mass per 100 parts by mass of chicken thigh meat.

[0212] After tumbling, the chicken thighs were transferred to a colander to remove excess pickle liquid. For the sample in Experiment 13-2, the chicken thighs were then mixed with 5% oil-processed acetylated tapioca starch and mixed. The amount of starch added was the amount (% by mass) relative to the amount of chicken thigh.

[0213] Then, batter was added to the samples from Experiments 13-1 and 13-3 after tumbling, and to the sample from Experiment 13-2 after mixing, and battering was performed. The batter was prepared by mixing water, fried chicken powder (Chuboo Juicy Fried Chicken Powder, manufactured by Daisho Co., Ltd.) and potato starch in a ratio of 10:8:2, and thoroughly mixing until no clumps of flour remained. The battered samples were then deep-fried in canola oil at approximately 170°C for 4 minutes and 30 seconds, drained thoroughly, transferred to a metal tray, and allowed to cool at room temperature. After deep-frying, the samples were allowed to cool and then stored frozen.

[0214] (Evaluation) In Experiment 13, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

[0215] (Experimental Results) The respective yields are shown in Table 33. As shown in Table 33, the tumbling yield was 111.1% in Experiment 13-1, 112.0% in Experiment 13-2, and 112.4% in Experiment 13-3. Therefore, there was no significant difference in the tumbling yields among Experiments 13-1 to 13-3.

[0216] Focusing on the baking yield, the baking yield was 73.5% in Experiment 13-1, 81.9% in Experiment 13-2, and 80.1% in Experiment 13-3. Thus, in Experiment 13, the addition of oil- or fat-processed acetylated tapioca starch in at least one of the tumbling and mixing steps resulted in a good overall baking yield. The value of "weight after baking / weight before tumbling x 100," which indicates the overall yield, also showed a similar trend. In particular, Experiments 13-2 and 13-3 showed good baking and overall yields. Furthermore, in Experiment 13-3, the tumbling process was temporarily stopped to add the oil- or fat-processed acetylated tapioca starch, which eliminated the mixing step and simplified the manufacturing process.

[0217] Furthermore, when the samples were tasted, the sample in Experiment 13-1 had a dry texture, but the batter was not slimy. The sample in Experiment 13-2 had a juicy and soft texture. In addition, part of the batter had a crispy texture. The sample in Experiment 13-3 had a juicy and soft texture. Therefore, even when starch was added during the tumbling process (Experiment 13-3), the taste test results were good.

[0218]

[0219]

[0220] <Experiment 14> Next, a description will be given of Experiment 14. Samples according to Experiments 14-1 to 14-3 were prepared using the following method.

[0221] (Sample Preparation) Figure 16 shows the sample preparation flow for Experiment 14. First, chicken breast meat (whole meat) was cut into pieces weighing approximately 130 g each. In Experiment 14, five pieces of meat were used for each experiment (i.e., per test group).

[0222] Next, a pickling solution was prepared according to the formulation shown in Table 34. The cottonseed oil blend used was Mitokutoku (manufactured by J-Oil Mills). 20 parts by mass of the pickling solution was added to 100 parts by mass of cut chicken breast meat, and the mixture was placed in a tumbler and tumbling treated for 90 minutes. In Experiment 14-1, 1 part by mass of oil-processed acetylated tapioca starch was added to 100 parts by mass of chicken breast meat during tumbling. In Experiment 14-2, tumbling was carried out without adding oil-processed acetylated tapioca starch. In Experiment 14-3, tumbling was carried out for 60 minutes without adding oil-processed acetylated tapioca starch, and then the tumbling was temporarily stopped (without draining the pickling solution), oil-processed acetylated tapioca starch was added, and then tumbling was again carried out for 30 minutes. The amount of oil-processed acetylated tapioca starch added in Experiment 14-3 was 1 part by mass per 100 parts by mass of chicken breast meat.

[0223] After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. For the sample in Experiment 14-2, the chicken breast meat was then mixed with 1% oil-processed acetylated tapioca starch and mixed. The amount of starch added was the amount (% by mass) relative to the amount of chicken breast meat.

[0224] The samples from Experiments 14-1 and 14-3 after tumbling, and the sample from Experiment 14-2 after mixing were placed in hotel pans and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum-packed, and stored frozen.

[0225] (Evaluation) In Experiment 14, the tumbling yield and the firing yield were determined using the same method as in Experiment 4. Also, the yield (overall yield) was determined using the same method as in Experiment 9.

[0226] (Experimental Results) The yields are shown in Table 35. As shown in Table 35, the tumbling yield was 114.6% in Experiment 14-1, 114.8% in Experiment 14-2, and 114.2% in Experiment 14-3. Therefore, there was no significant difference in the tumbling yields among Experiments 14-1 to 14-3.

[0227] Focusing on the baking yield, the baking yield was 75.7% in Experiment 14-1, 79.3% in Experiment 14-2, and 77.3% in Experiment 14-3. Thus, in Experiment 14, the addition of oil- or fat-processed acetylated tapioca starch in at least one of the tumbling and mixing steps resulted in a good overall baking yield. The value of "weight after baking / weight before tumbling x 100," which indicates the overall yield, also showed a similar trend. Furthermore, in Experiment 14-3, the tumbling process was temporarily stopped before the addition of oil- or fat-processed acetylated tapioca starch, which eliminated the mixing step and simplified the manufacturing process.

[0228] Furthermore, when the samples were tasted, the sample in Experiment 14-1 had a dry texture but was not very slimy on the surface. The sample in Experiment 14-2 had a juicy and soft texture, especially near the surface. The sample in Experiment 14-3 was less dry than the sample in Experiment 14-1 and less slimy on the surface than the sample in Experiment 14-2. Therefore, even when starch was added during the tumbling process (Experiment 14-3), the taste test results were good.

[0229]

[0230]

[0231] <Experiment 15> Next, Experiment 15 will be described. In Experiment 15, the yield of chicken breast meat when it was frozen and then thawed was investigated. Samples for Experiments 15-1 and 15-2 were prepared using the following method.

[0232] (Sample Preparation) Figure 17 shows the sample preparation flow for Experiment 15. First, 2 kg of chicken breast meat (one piece) was cut into pieces weighing approximately 85 g each. Next, a pickle solution was prepared according to the formulation shown in Table 36. Then, 20 parts by mass of the pickle solution was added to 100 parts by mass of the cut chicken breast meat, and the mixture was placed in a tumbler and tumbled for 40 minutes.

[0233] After the tumbling treatment, 5% oil-processed acetylated tapioca starch relative to the amount of chicken breast meat was added to a tumbler and mixed for 20 minutes (i.e., mixing was performed using a tumbler). Here, the amount of starch added is the amount added (mass %) relative to the amount of chicken breast meat. As a comparative example, a sample was also prepared in which tumbling was performed for an additional 20 minutes without adding starch. Experiment 15-1 is a sample that was not mixed (i.e., a sample that was tumbling for 60 minutes without adding starch), and Experiment 15-2 is a sample in which starch was added and mixing was performed.

[0234] After mixing (after tumbling in Experiment 15-1), the weight of the chicken breast meat was measured. The chicken breast meat was then placed in a zipper bag and stored in a freezer at -20°C for 4 days. After 4 days of frozen storage, the chicken breast meat was arranged in a stainless steel tray and stored in a refrigerator at 4°C for 24 or 48 hours to thaw. After 24 or 48 hours, the chicken breast meat was transferred to a colander and excess pickling liquid was removed. After removing the pickling liquid, the weight of the chicken breast meat was measured.

[0235] (Evaluation) The difference between the weight after mixing (after tumbling in Experiment 15-1) and the weight after cold thawing was taken as the cold thawing yield.

[0236] (Experimental Results) Table 37 shows the cold thawing yield. As shown in Table 37, when the samples were thawed after storage in a 4°C refrigerator for 24 hours, the cold thawing yield was 90% in Experiment 15-1 (without mixing) and 96% in Experiment 15-2 (with mixing). Furthermore, when the samples were thawed after storage in a 4°C refrigerator for 48 hours, the cold thawing yield was 89% in Experiment 15-1 (without mixing) and 94% in Experiment 15-2 (with mixing). Therefore, the cold thawing yield was improved in Experiment 15-2, in which oil- or fat-processed acetylated tapioca starch was added and mixing was performed.

[0237]

[0238]

[0239] <Experiment 16> Next, Experiment 16 will be described. In Experiment 16, the yield of chicken thighs was investigated when they were deep-fried and then stored in a warming case. Samples for Experiments 16-1 and 16-2 were prepared using the following method.

[0240] (Sample Preparation) Figure 18 shows the sample preparation flow for Experiment 16. First, chicken thigh meat (whole meat) was cut into pieces weighing approximately 90 g each. Next, a pickle solution was prepared according to the formulation shown in Table 38. Then, 20 parts by mass of the pickle solution was added to 100 parts by mass of the cut chicken thigh meat, and the mixture was placed in a tumbler and tumbled for 40 minutes.

[0241] After the tumbling treatment, 3% oil-processed acetylated tapioca starch relative to the chicken thigh meat was added to a tumbler as starch, and the mixture was mixed for 20 minutes (i.e., mixing was performed using a tumbler). Here, the amount of starch added is the amount added (mass %) relative to the chicken thigh meat. As a comparative example, a sample was also prepared in which no starch was added and the mixture was tumbling for an additional 20 minutes. Experiment 16-1 is a sample that was tumbling for 60 minutes (no starch added), and Experiment 16-2 is a sample that was mixed with starch added.

[0242] The chicken thighs were then battered with the batter formulation shown in Table 39 and coated with breading powder with the formulation shown in Table 40. The chicken thighs were then deep-fried for 2 minutes in canola oil heated to 180°C, and then rapidly frozen at -30°C for 90 minutes using a shock freezer (manufactured by Hoshizaki Corporation).

[0243] Next, the frozen chicken thighs were deep-fried for 4 minutes and 30 seconds in canola oil heated to 180°C. After cooking, 10 samples each from Experiment 16-1 and Experiment 16-2 were placed in a warming case at 80°C and stored for 6 hours.

[0244] (Evaluation) The weight before and after storage in the warming case for 6 hours was measured, and the difference between these weights was taken as the yield after storage in the warming case.

[0245] (Experimental Results) Table 41 shows the yield after storage in the warming case. As shown in Table 41, the yield was 90% in Experiment 16-1 (no starch) and 91% in Experiment 16-2 (starch added + mixing). Therefore, in Experiment 16-2, in which oil- or fat-processed acetylated tapioca starch was added and mixing was performed, the yield after storage in the warming case was improved.

[0246]

[0247]

[0248]

[0249]

[0250] This application claims priority based on Japanese Patent Application No. 2020-060788, filed March 30, 2020, and Japanese Patent Application No. 2020-132180, filed August 4, 2020, the disclosures of which are incorporated herein in their entireties.

Claims

DEPCT661. Method for the production of processed meat products which includes: the mixing step of adding oil-processed starch to meat and the mixing of starch and meat.

2. Method for the production of processed meat products according to claim 1 in which, in the mixing step, 0.7 parts by mass or more and 20 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat.

3. Method for the production of processed meat products according to claim 1 in which, in the mixing step, 3 parts by mass or more and 10 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat.

4. Method for the production of processed meat products according to claim 1 in which, in the mixing step, 3 parts by mass or more and 7 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat.

5. Method for the production of processed meat products according to claim 1 in which, in the mixing step, 3 parts by mass or more and 5 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat. 6.

7. A method for the production of processed meat products under any of the claims 1 to 5, in which, during the mixing stage, 0.01 part by mass or more and 1 part by mass or less of baking soda is added to 100 parts by mass of meat.

8. A method for the production of processed meat products under any of the claims 1 to 6, in which, during the mixing stage, 0.1 part by mass or more and 5 parts by mass or less of soy protein is added to 100 parts by mass of meat.

9. A method for the production of processed meat products under any of the claims 1 to 7, which includes the following additions: before the mixing stage, the blending stage of the meat and marinade liquid, and the blending of the meat, in which, during the blending stage, 0.1 part by mass or more and 10 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat.

10. A method for the production of processed meat products under any of the claims 1 to 8, which includes the following additions: after the mixing stage, the frying stage of the meat frying.

11. Methods for the production of processed meat products under claim 10, in which, during the mixing stage, 1 part by mass or more and 3 parts by mass or less of starch processed with oil is added to 100 parts by mass of meat.

11. Methods for the production of processed meat products under claim 10, which include: before the mixing stage, the blending stage of the meat and the marinade liquid, and the blending of the meat, in which, during the blending stage, 0.1 part by mass or more and 10 parts by mass or less of starch processed with oil is added to 100 parts by mass of meat.

12. Methods for the production of processed meat products under claim 11, in which, during the blending stage, 1 part by mass or more and 50 parts by mass or less of starch processed with oil is added to 100 parts by mass of the marinade liquid.

13. Methods for the production of processed meat products under any one of claims 10 to 12, which include: after the mixing stage, the grilling stage of grilling the meat. 14.Methods for the production of processed meat products that include: the mixing step of combining meat and marinade liquid and the mixing of meat, in which, during the mixing step, 0.1 parts by mass or more and 10 parts by mass or less of oil-processed starch is added to 100 parts by mass of meat.

15. Methods for the production of processed meat products according to claim 14, in which, during the mixing step, 1 part by mass or more and 50 parts by mass or less of oil-processed starch is added to 100 parts by mass of marinade liquid.

16. Methods for the production of processed meat products according to claim 14 or 15, which include: after the mixing step, the frying step of frying meat.

17. Methods for the production of processed meat products according to claim 14 or 15, which include: after the mixing step, the grilling step of grilling meat.

18. Methods for improving the shape retention of meat that include: the mixing step of adding oil-processed starch to the meat and the mixing of starch and meat, in which, during the mixing step, 0.7 parts by mass or more and 20 parts by mass or less of starch processed with oil are added to 100 parts by mass of meat.