Quality improving agent for food containing curdlan and arginine

Abstract

The present invention addresses the problem of providing a quality improving agent that improves physical properties and qualities of foods such as livestock processed products, seafood paste products, livestock meat seafood-like foods, and noodles.　The quality improving agent for food contains curdlan and arginine. The curdlan and arginine can be used in a powder form, but are preferably used after being mixed in advance with a water-soluble medium. The food quality can be evaluated in terms of: for seafood paste products, the firmness, the easiness to bite off, the elasticity, the sense of feeling full, and the smoothness; for noodles, the firmness, the easiness to bite off, the elasticity, and the slipperiness; for soybean curd, the firmness, the easiness to bite off, and the sense of feeling full; and for livestock meat processed products, the firmness, the elasticity, the sense of feeling full, and the granular meat texture.

Description

Food quality improver containing curdlan and arginine

[0001] The present invention relates to a quality improver for foods such as processed meat products, fish paste products, meat and seafood-like foods, noodles, etc., which contains curdlan and arginine.

[0002] Conventionally, in the production of foods and beverages, various food ingredients or additives such as starch and thickening polysaccharides have been used for the purpose of stabilizing quality, improving quality, increasing yield, etc. Although these food ingredients and additives each have their own advantages, there is always a demand for excellent physical property improvers that bring about high improving effects.

[0003] Curdlan is a linear polysaccharide consisting of β-1,3-linked D-glucose units and is used as a gelling agent and thickener. Curdlan gels upon heating alone (curdlan gel), and gels prepared at a core temperature of 80°C or higher (high-set gels) are thermo-irreversible and highly useful. To form a uniform curdlan gel, it is necessary to uniformly disperse or dissolve the curdlan. However, because curdlan is poorly soluble in water at room temperature, it does not disperse as is. Therefore, various techniques have been developed to form a uniform gel.

[0004] Known methods for uniformly dispersing or dissolving curdlan include swelling and dissolving in hot water at about 55°C (high-viscosity method), using a machine capable of high-speed stirring such as a cutter mixer (high-speed stirring method), and dissolving in a highly alkaline solution such as a sodium hydroxide solution (alkaline dissolution method). The high-viscosity method has the advantage of being able to disperse or dissolve curdlan at low-speed stirring, but has the problem that dispersibility is poor in low-temperature hot water and, even if uniform dissolution is achieved, the strength of the formed gel is inferior compared to other methods. The high-speed stirring method has the advantage that it can be handled at room temperature and does not pose any problems in terms of dispersion and dissolution, but has the problem that it requires a machine with shearing force. The alkaline dissolution method, like the high-speed stirring method, can be handled at room temperature and does not pose any problems in terms of dispersion and dissolution, but has the problems of safety issues and the complication of a neutralization step due to the need to adjust the pH to 11 or higher.

[0005] On the other hand, increasing the concentration of curdlan is considered as a method for increasing the strength of the formed gel. However, this method is costly and, in addition, when a high-speed stirring method is used, the viscosity of the dispersion increases, causing the inclusion of air bubbles, making degassing difficult and time-consuming. Increasing the heating temperature is also considered, but when components other than curdlan are contained, there is a concern that side reactions of these components may occur due to the increase in temperature, so this is of limited use.

[0006] There are numerous examples of the application of curdlan, which has these advantages and disadvantages, to foods and beverages, some of which are shown below: A quality improver for fish paste products in which curdlan is dissolved or swollen in an alkaline aqueous solution (Patent Document 1); A quality improver for processed meat products which contains curdlan and a thickening polysaccharide other than curdlan, with the content of the thickening polysaccharide other than curdlan being 0.5 to 80.0 parts by mass per 100 parts by mass of curdlan, and which provides a soft, juicy texture with a high meat graininess and can increase the yield during cooking (Patent Document 2); A low-viscosity alkaline aqueous solution of curdlan obtained by ultrasonically treating an alkaline aqueous solution of curdlan Known examples include Chinese noodles with a smooth texture made from a liquid (Patent Document 3); a quality improver for a meat- or fishery-based processed food-like composition that does not contain meat, using curdlan and native gellan gum and / or glucomannan in a specific ratio (Patent Document 4); an egg white substitute containing curdlan and phosphate cross-linked starch (Patent Document 5); a meat substitute containing curdlan and curd whose components are a cellulose derivative (Patent Document 6); and a gelled veggie meat composition containing curdlan, edible oil, and water (Patent Document 7).

[0007] On the other hand, arginine is known to be used not only in functional foods utilizing its physiological functions, but also as a coloring agent for processed fish and meat products, a quality improver for processed meat products, etc. For example, it is known that salt-free or low-salt meat paste products can be produced using arginine or a salt thereof (Patent Document 8), and a salty taste enhancer is prepared by adding arginine to a mixture of enzymatic hydrolysates of animal protein and soy protein (Patent Document 9).

[0008] JP 10-014541, JP 2016-67338, JP 2002-218919, JP 2022-2774, WO 2022 / 181768, WO 2033 / 277147, JP 2021-13356, WO 2013 / 054946, JP 2011-10657

[0009] Although it has been known that curdlan has been used as a physical property improver and quality improver in various foods and beverages, the present invention provides a physical property improver and quality improver that brings about further improvement effects. That is, an object of the present invention is to provide a quality improver that improves the physical properties and quality of foods such as processed meat products, fish paste products, meat and seafood-like foods, and noodles.

[0010] While curdlan has great utility, it faces challenges in dispersion and dissolution, as well as in the strength of the resulting gel, and attempts have been made to resolve these challenges. The present inventors previously invented a method for improving the physical properties of curdlan by adding chaotropic ions or urea to curdlan, as a method for improving the solubility of curdlan and strengthening its gel strength (Japanese Patent Application No. 2022-130910). They also confirmed that the solubility of curdlan was improved and the gel strength was strengthened when L-arginine was used as the chaotropic ion.

[0011] When confirming the improvement in solubility of curdlan and the enhancement of gel strength, the inventors also discovered that the quality of foods is improved. That is, they discovered that when curdlan and arginine, particularly curdlan and arginine that have been mixed in advance in an aqueous solvent, are used in the production process of foods such as processed meat products, fish paste products, meat- and fishery-like foods, and noodles, the physical properties and quality of the foods are improved, leading to the completion of the present invention.

[0012] That is, the present invention is defined by the following features. [1] A food quality improver containing curdlan and arginine. [2] The food quality improver according to [1] above, characterized in that curdlan and arginine are pre-mixed in an aqueous solvent. [3] The food quality improver according to [1] or [2] above, characterized in that the food is a processed meat product, a fish paste product, a meat-based fishery product, or noodles. [4] The food quality improver according to [1] or [2] above, characterized in that the food quality is the hardness, crispness, elasticity, texture, or smoothness of a fish paste product. [5] The food quality improver according to [1] or [2] above, characterized in that the food quality is the hardness, crispness, elasticity, or smoothness of noodles. [6] The food quality improver according to [1] or [2] above, characterized in that the food quality is the hardness, crispness, texture, or texture of soybean curd. [7] The quality improving agent according to [1] or [2] above, wherein the food quality is the hardness, elasticity, texture, or granular texture of a processed meat product. [8] A method for improving food quality, comprising mixing curdlan and arginine with food. [9] The method for improving food quality according to [8] above, wherein curdlan and arginine are mixed in advance in an aqueous solvent and the mixture is mixed with food.

[10] The method for improving food quality according to [8] or [9] above, wherein the food is a processed meat product, a fish paste product, a meat-based seafood-like food, or noodles.

[11] Use of a composition containing curdlan and arginine as a food quality improving agent.

[12] Use of the composition according to

[11] above, wherein curdlan and arginine are mixed in advance in an aqueous solvent, as a food quality improving agent.

[13] Use of the composition according to

[11] or

[12] above, wherein the food is a processed meat product, a fish paste product, a meat-based seafood-like food, or noodles.

[0013] The use of arginine together with curdlan can further enhance the effect of improving the physical properties of various foods and beverages. More specifically, in processed meat products, it gives a granular texture and smoothness to meat, and in systems where egg white is used in combination, it makes it possible to reduce the amount of egg white. In processed seafood surimi products, it gives elasticity and firmness, as well as a texture that is much more chewy. In noodles, it improves firmness, crispness, and slippery texture. In plant-based foods, especially meat-like foods (soybean curd), it gives a satisfying firmness, and in seafood-like foods (kamaboko-like foods and squid-like foods), it gives a firm but smooth texture.

[0014] FIG. 1 is a diagram showing the measurement results of the breaking load [N] for kamaboko of the present invention. FIG. 2 is a diagram showing the measurement results of the breaking load [N] and breaking strain rate [%] for udon noodles of the present invention. FIG. 3 is a diagram showing the measurement results of the breaking load [N] and breaking strain rate [%] for Chinese noodles of the present invention. FIG. 4 is a diagram showing the measurement results of the breaking load [N] and breaking strain rate [%] for a meat product (ham) using the meat pickle of the present invention (half-egg white type). FIG. 5 is a diagram showing the results of a sensory test of a meat product (ham) using the meat pickle of the present invention (egg white-free type). FIG. 6 is a diagram showing the results of a sensory test of a meat bun filling of the present invention.

[0015] The food quality improving agent of the present invention is not particularly limited as long as it contains curdlan and arginine, and typically includes a quality improving composition to which curdlan and arginine have been added. Curdlan and arginine may be used as powders, but it is preferable to use curdlan and arginine that have been dispersed or dissolved in an aqueous solvent in advance. Here, the aqueous solvent refers to water suitable for consumption, such as drinking water or distilled water. Alternatively, curdlan and arginine may be simultaneously dispersed or dissolved in an aqueous solvent, or curdlan may be dispersed or dissolved in an aqueous solvent first, and the curdlan and arginine may be allowed to coexist so that they are in sufficient contact with each other before being used in food. The food quality improving agent of the present invention can also be used even if it contains other food additives other than arginine. Note that improving food quality means improving the quality or physical properties of food. For example, examples of food quality include the hardness, crispness, elasticity, texture, or smoothness of fish paste products; the hardness, crispness, elasticity, or smoothness of noodles; the hardness, crispness, or texture of soybean curd; and the hardness, elasticity, texture, or granular texture of processed meat products.

[0016] The curdlan used in the present invention is not particularly limited and may be a microbial fermentation product, a natural extract, a synthetic product (enzyme, chemical), etc., but is preferably a microbial fermentation product, particularly preferably one produced by a microorganism belonging to the genus Agrobacterium. In particular, curdlan produced by a microorganism belonging to the genus Alcaligenes or Agrobacterium is preferably used in view of its performance, availability, etc. Examples of microorganisms belonging to the genus Alcaligenes or Agrobacterium include Alcaligenes faecalis var. myxogenes 10C3K strain [Agricultural Biological Chemistry, Vol. 30, page 196 (1966)], the mutant NTK-u (IFO 13140) of Alcaligenes faecalis var. myxogenes 10C3K strain (JP 48-32673), and those produced by Agrobacterium radiobacter (IFO 13127) and its mutant U-19 (IFO 13126) (JP 48-32674). Curdlan is commercially available and easily available (for example, from Mitsubishi Corporation Life Sciences Co., Ltd.).

[0017] Examples of arginine used in the present invention include L-arginine, D-arginine, and DL-arginine. The arginine used in the present invention can be produced by known methods, or commercially available products (such as arginine manufactured by Kyowa Hakko Bio Co., Ltd. and L-arginine manufactured by Ajinomoto Healthy Supply Co., Ltd.) can also be used.

[0018] The mass ratio of curdlan to arginine in the food quality improving agent of the present invention is preferably 5 to 50 parts by mass of arginine per 100 parts by mass of curdlan, more preferably 10 to 30 parts by mass of arginine, particularly preferably 15 to 20 parts by mass of arginine, and of which 17 to 18 parts by mass of arginine is preferred. When the food is kamaboko, the curdlan content in the quality improving agent of the present invention is 1 to 15% by mass, preferably 3 to 10% by mass, more preferably 5 to 8% by mass, and the arginine content in the quality improving agent of the present invention is 0.2 to 3% by mass, preferably 0.5 to 2% by mass, more preferably 0.8 to 1.5% by mass. When the food is udon or Chinese noodles, the content of curdlan in the quality improving agent of the present invention is 0.1 to 3% by mass, preferably 0.2 to 1% by mass, and more preferably 0.3 to 0.5% by mass, and the content of arginine in the quality improving agent of the present invention is 0.01 to 0.2% by mass, preferably 0.04 to 0.1% by mass, and more preferably 0.05 to 0.08% by mass. When the food is soybean curd, the content of curdlan in the quality improving agent of the present invention is 0.5 to 10% by mass, preferably 1 to 5% by mass, and more preferably 1.5 to 3% by mass, and the content of arginine in the quality improving agent of the present invention is 0.1 to 1% by mass, preferably 0.2 to 0.8% by mass, and more preferably 0.3 to 0.6% by mass. When the food is a meat pickle, the content of curdlan in the quality improving agent of the present invention is 2 to 12 mass%, preferably 4 to 9 mass%, more preferably 5.5 to 7.5 mass%, and the content of arginine in the quality improving agent of the present invention is 0.05 to 1 mass%, preferably 0.08 to 0.5 mass%, more preferably 0.1 to 0.3 mass%.

[0019] In addition to curdlan and arginine, the food quality improving agent of the present invention may contain other food and drink additives as needed, and gelling agents and thickeners other than curdlan can be used, but do not have to be used. Other additives such as sodium glutamate, ascorbic acid, nucleic acids, sweeteners, lactic acid, phosphates, salt, modified starch, dextrin, cellulose, soy protein, vegetable oils, protein hydrolysates, yeast extract, meat and marine extracts, and brewed seasonings may or may not be added.

[0020] Foods to which the quality improving agent of the present invention can be applied are not particularly limited as long as the quality and physical properties of the food are improved when the quality improving agent of the present invention is applied, but preferably are foods containing protein, and specific examples include processed meat products such as meat sausages, hamburgers, meatballs, and stewed meat; fish paste products such as kamaboko, satsumaage, chikuwa, hanpen, and fish sausage; meat and seafood-like foods such as soybean curd, which serves as the base for plant-based foods, plant-based kamaboko-style foods, and plant-based squid; and noodles such as udon and Chinese noodles.

[0021] [Materials and Methods] 1) "Curdlan" or "Curdlan NS" manufactured by Mitsubishi Corporation Life Sciences was used as the curdlan, and L-arginine manufactured by Kyowa Hakko Bio Co., Ltd. was used as the arginine. 2) The results of the sensory tests in the examples were scored on a scale of ±3 points (1 point to 7 points) for each item, with the control (Cont) test group given a score of 4 points, and the scores were averaged by 3 to 7 panelists. Note that the number of panelists may differ depending on the example number, and the number is the same for each test group within an example. 3) The breaking load [N] and breaking strain rate were measured using a creep meter RE2-3305B manufactured by Yamaden Co., Ltd. Measurement conditions and the like are shown for each example.

[0022] Example 1 [Surimi Reduction in Kamaboko] The four types of surimi-reduced compositions (CUD1, CUD2, Arg1, and Arg2) shown in Table 1 below were prepared by first dispersing curdlan or curdlan and arginine in water, adding and mixing a tripotassium phosphate solution to dissolve the curdlan, adding and mixing a lactic acid solution to neutralize the mixture, and then mixing with the other ingredients to prepare surimi-reduced compositions. Next, a surimi base for kamaboko was prepared according to the formulation shown in Table 2, using dry grinding, salt grinding, and final grinding processes in accordance with standard kamaboko manufacturing methods. At the end of the final grinding process, the surimi base for kamaboko and the surimi-reduced composition were mixed in the proportions shown in Table 3, and kamaboko containing 79% by mass of the surimi-reduced composition was prepared by heating according to standard kamaboko manufacturing methods without a setting process. As controls, two types of kamaboko, shown in Table 2, were produced using 100% by mass of surimi as the base, with and without the setting step, according to the usual kamaboko production method.

[0023]

[0024]

[0025]

[0026] Each kamaboko was cut into 20 mm thick pieces and the breaking load [N] was measured using a creep meter (8 mm cylindrical plunger, speed 1 mm / sec, measurement strain rate 95%). 12 to 14 specimens were measured for each sample, and the average measurement results are shown in Figure 1. The breaking load [N] is the minimum load required for the object to break and its function to fail, in other words, the load required to break the sample. The higher the value, the harder the sample is, and the lower the value, the softer the sample is. The results of the sensory test are also shown in Table 4.

[0027]

[0028] From the results of [Figure 1] and [Table 4], when comparing CUD2 kamaboko and Arg2 kamaboko, both containing 6% by mass of curdlan, Arg2 kamaboko, which also contained 1% by mass of arginine in addition to curdlan, was superior in terms of hardness, crispness, elasticity, and texture. Furthermore, when comparing CUD1 kamaboko and Arg1 kamaboko, both containing 4% by mass of curdlan, Arg1 kamaboko, which also contained 0.7% by mass of arginine in addition to curdlan, was superior in terms of elasticity and texture. Furthermore, despite not undergoing a setting process, Arg2 kamaboko was superior in terms of hardness, crispness, elasticity, texture, and smoothness to the control (which underwent a setting process) made of 100% surimi base. As described above, the use of arginine in combination with curdlan tends to increase elasticity and tension, and has an effect of improving the chewiness in particular.

[0029] Example 2 [Udon] The raw materials were mixed in the proportions shown in Table 5 below, and five types of udon were prepared by a conventional method: control udon (Cont) containing no curdlan or arginine, udon containing only curdlan (NS), udon containing only arginine (Arg, liquid added), and two types of udon containing curdlan and arginine. The two types of udon are "NS+Arg (powder added)" and "NS+Arg (liquid added)" in Table 5. "NS+Arg (powder added)" was prepared by adding and mixing Curdlan NS (manufactured by Mitsubishi Corporation Life Sciences) and L-arginine (manufactured by Kyowa Hakko Bio Co., Ltd.) in their powder form to the other raw materials, while "NS+Arg (liquid added)" was prepared by adding and mixing Curdlan NS and L-arginine in their liquid form, which had been dispersed in a predetermined amount of water, to the other raw materials.

[0030]

[0031] Each udon noodle was boiled for 4 minutes, then rinsed in running water for 10 seconds and then in ice water for 20 seconds. After draining, the noodles were left to stand at 20°C for 30 minutes. The breaking load [N] and breaking strain [%] of the noodles (noodle strands) were measured using a creep meter (wedge-shaped plunger, speed 0.5 mm / sec, measurement strain 99.99%). Nineteen to twenty specimens were measured for each sample, and the average results are shown in Figure 2. Here, the breaking strain is a value that indicates the ratio of the breaking deformation to the original thickness of the sample. A lower breaking strain value indicates a firmer texture, while a higher value (closer to 100%) indicates a chewier texture. Sensory testing was also performed on boiled noodles that had been rinsed in running water for 10 seconds. The results are shown in Table 6.

[0032]

[0033] These results show that adding curdlan or arginine alone increases the firmness (elasticity). Also, the addition of arginine tends to improve the crispness. Furthermore, the addition of curdlan and arginine improves the smoothness, but "NS+Arg (liquid added)", which uses curdlan and arginine dispersed in a water solvent beforehand, improves the smoothness even more than "NS+Arg (powder added)", which uses curdlan and arginine as powder. Furthermore, the breaking strain of "NS+Arg (liquid added)" clearly shows the crispness of the noodles, which have improved hardness.

[0034] Example 3 [Chinese noodles] The raw materials were mixed in the proportions shown in Table 7 below, and six types of Chinese noodles were prepared by a conventional method: control Chinese noodles (Cont) containing no curdlan or arginine, Chinese noodles containing only curdlan (NS only), Chinese noodles containing only arginine (Arg only), and three types of Chinese noodles containing curdlan and arginine. The three types of udon noodles are one type, "NS + Arg (powder added)," and two types, "NS + Arg (liquid added)," in Table 7. "NS only" and "NS + Arg (powder added)" are Chinese noodles prepared by adding and mixing curdlan NS or curdlan NS and arginine in powder form with other raw materials, while "Arg only" and "NS + Arg (liquid added)" are Chinese noodles prepared by adding and mixing arginine or curdlan NS and arginine in liquid form, which have been dispersed in a predetermined amount of water, with other raw materials.

[0035]

[0036] Each type of Chinese noodle was boiled for 3 minutes, then soaked in running water for 10 seconds, then ice and water for 20 seconds, then drained and left to stand at 20°C for 20 minutes. The breaking load [N] and breaking strain [%] of the Chinese noodles (noodle strands) were measured using a creep meter (wedge-shaped plunger, speed 0.5 mm / sec, measured strain 99.99%). 25 to 26 specimens were measured for each sample, and the average results are shown in Figure 3. Sensory testing was also conducted on boiled noodles that had been rinsed in running water (for 10 seconds). The results are shown in Table 8.

[0037]

[0038] These results demonstrated that the product has the same effects as udon noodles. Specifically, adding curdlan or arginine alone increases firmness (elasticity), while the addition of arginine tends to improve crispness. Furthermore, the addition of Curdlan NS and arginine improves smoothness, but "NS + Arg (liquid-added)" improves smoothness even more than "NS + Arg (powder-added)." Furthermore, the addition of curdlan and arginine improved hardness compared to the use of either product alone, and although the crispness ratings were similar, the improved hardness made the noodles feel even crisper. Furthermore, firmness (elasticity) and smoothness were improved in "NS + Arg (liquid-added) 1," which combines curdlan and arginine, compared to the "curdlan only" and "arginine only" test groups. Using both curdlan and arginine together proved effective, even when the amounts of each were reduced.

[0039] Example 4 [Soybean Curd] Five types of soybean curds serving as the base for plant-based meat were prepared by mixing the ingredients in the proportions shown in Table 9 below. These included a control soybean curd (Cont) containing no curdlan or arginine, two types of soybean curds containing curdlan (T1, T3), and two types of soybean curds containing curdlan and arginine (T2, T4). When adding curdlan, arginine, or curdlan and arginine, the soybean curds were mixed in their powder form with the other ingredients. After mixing, these soybean curds were molded and steam-heated at 95°C for 30 minutes. The results of a sensory evaluation of the resulting soybean curds are shown in Table 10.

[0040]

[0041]

[0042] From these results, the Cont was soft and pudding-like, with a light texture that was clearly different from that of livestock meat, while T1 had a firmer texture than the Cont and was crisper. It was also less smooth than the Cont, giving it a texture closer to that of livestock meat. The soy smell was also slightly reduced. T2 was firmer than T1, more satisfying to eat, but had an even better crispness. T3 was firmer than the Cont, but less smooth, and had a slightly dry texture reminiscent of livestock meat. T4 had an even better texture and firmness than T3, and was less smooth, giving it an even closer texture to that of livestock meat. The soy smell was also significantly reduced. Soy curd containing curdlan and arginine was able to give plant-based meat a meat-like texture.

[0043] Example 5 [Kamaboko-like Food] The ingredients were mixed in the proportions shown in Table 11 below, and kamaboko-like foods were prepared according to the following procedure. Curdlan, arginine, and water were mixed by hand without using a stirrer, and then the pH was adjusted with lactic acid (neutralizing from approximately pH 10 to approximately pH 6). All other ingredients dispersed and dissolved in water were then added and mixed. After mixing, the mixture was degassed and steamed at 95°C for 30 minutes. Two kamaboko-like foods were produced: one test group, which was degassed, and the other, which was steamed under the same conditions without degassing. After heating, each kamaboko-like food was cooled and then subjected to a sensory evaluation. Both test groups of kamaboko-like foods had a sufficiently firm texture, and degassing made them smoother. By adjusting the seasoning, it was also found that they could be used to prepare squid-like foods. These results demonstrate that even without using a high-speed mixer to disperse curdlan in an aqueous solvent, it is possible to prepare hard samples similar to those produced by dispersing curdlan using a conventional high-speed mixer.

[0044]

[0045] Example 6 [Meat product (ham) using meat pickle (egg white-free)] The raw materials were mixed in the proportions shown in Table 12 below, and seven types of pickle solutions were prepared by a conventional method: a control pickle solution (Cont) containing egg white but not containing curdlan or arginine, a pickle solution without egg white (egg white-free), two pickle solutions containing curdlan (NS solutions 1 and 2), a pickle solution containing arginine (Arg solution 2), and two pickle solutions containing curdlan and arginine (NS+Arg solutions 1 and 2). Both "NS+Arg solutions" 1 and 2 were prepared by adding and mixing curdlan NS and arginine, which had been dispersed in a predetermined amount of water, to the other raw materials.

[0046]

[0047] Pickle liquid preparation process (liquid addition test group): Half the amount of water, curdlan, and arginine were lightly flash-mixed in a food processor for 15 seconds twice to disperse them in advance. Soy protein, dextrin, egg white, and the remaining half of the water were added and mixed in a food processor for 15 seconds twice. The order of addition was water, followed by the powder ingredients. The powder was lightly mixed with a spatula, then flashed and stirred. The seasoning, modified starch, polyphosphate, and sodium nitrite preparation were then added and lightly mixed with a spatula, and then mixed in a food processor for 15 seconds.

[0048] Filling and Heating Step Meat (2 mm minced pork loin without fat): six types of pickle liquid were mixed with a spatula in a ratio of 100:80, left to stand overnight, and then heated for 2 minutes in a steam convection oven set to 75°C until the core temperature reached 75°C, to produce a meat product (ham).

[0049] The results of the sensory test (hardness, crispness, chewiness, protein smell, smoothness) are shown in Figure 5. The sensory comments are shown in Table 13.

[0050]

[0051] These results show that pickling liquid without egg white reduces the chewiness and produces a light texture different from that of the Cont, but the addition of curdlan improves elasticity and produces a denser texture. On the other hand, the addition of arginine produces a smoothness different from that of the Cont, with a texture that is rather crunchy and prone to crumbling, whereas the addition of curdlan and arginine improves the chewiness while maintaining elasticity and firmness, and the overall texture tends to approach that of the standard Cont.

[0052] Example 7 [Steamed Bun Filling] Five types of steamed bun filling were prepared by standard methods using the raw materials mixed in the proportions shown in Table 14 below. Two control steamed bun fillings (Cont1, Cont2) containing no curdlan or arginine were prepared, as well as a steamed bun filling containing curdlan (T1), a steamed bun filling containing arginine (T2), and a steamed bun filling containing curdlan and arginine (T3). The quality improver was premixed and dissolved in water. The pork was gradually added with the quality improver and mixed with a rubber spatula until no syneresis was observed. The pork was then filled into 30g cups and steamed at 95°C for 15 minutes. The syneresis and yield were evaluated. The heated fillings were flash-frozen, thawed by steam heating at 80°C for 30 minutes, and then subjected to sensory evaluation.

[0053]

[0054] The weight of the filling before heating for each test group is set to 100, and the weight after heating is expressed as a ratio. The results are shown in Table 15. The results of the sensory evaluation of the meat buns are also shown in Figure 6 and Table 16.

[0055]

[0056]

[0057] These results show that compared to Cont2, the addition of curdlan improves hardness and graininess, while the addition of arginine makes the smoothness more noticeable and the graininess less noticeable. The combined use of curdlan and arginine also tends to bring out the characteristics of both, and compared to curdlan alone, the smoothness tends to be more noticeable.

[0058] The present invention is applicable to the food industry.

Claims

1. A food quality improving agent that contains curdlan and arginine.

2. The food quality improving agent according to claim 1, characterized in that curdlan and arginine are mixed in advance in an aqueous solvent.

3. The food quality improving agent according to claim 1 or 2, characterized in that the food is a processed meat product, a fish paste product, a meat or fishery-like food product, or noodles.

4. A quality improving agent as described in claim 1 or 2, characterized in that the quality of the food is the hardness, crispness, elasticity, satisfying texture, or smoothness of the fish paste product.

5. The quality improving agent according to claim 1 or 2, characterized in that the food quality is the hardness, crispness, elasticity, or slipperyness of noodles.

6. The quality improving agent according to claim 1 or 2, characterized in that the quality of the food is the hardness, crispness or texture of the soybean curd.

7. A quality improving agent according to claim 1 or 2, characterized in that the food quality is the hardness, elasticity, satisfying texture, or meat grain feel of processed meat products.

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