Method for manufacturing heated meat processed product

Abstract

[Problem] To provide a new technical means that enables manufacturing a heated meat processed product containing a meat chunk having a good texture. [Solution] Provided is a method for manufacturing a heated meat processed product containing a chicken chunk, the method comprising a step for preparing a meat material to be processed, the meat material containing a chicken chunk, and a step for heating the meat material to be processed under heating conditions predetermined to achieve the following criteria: the center temperature of the chicken chunk reaches 85°C or higher; the degree of connective tissue degradation in the chicken chunk reaches 5% or more; and the yield of the heated meat processed product from the meat material to be processed (heated meat processed product / meat material to be processed) reaches 90 mass% or more.

Description

Method for producing cooked processed meat products

[0001] This patent application claims priority based on Japanese Patent Application No. 2024-097297 filed on June 17, 2024, the entire disclosure of which is incorporated herein by reference.

[0002] The present disclosure relates to a method for producing cooked processed meat products.

[0003] It is known that processed meat products including chunks of meat such as fried chicken, fried chicken, chicken steak, pork steak, and pork cutlet lose texture, such as juiciness and tenderness, due to denaturation of proteins when heated by frying, grilling, steaming, etc. Therefore, methods for producing processed meat products including chunks of meat that can be perceived as having a good texture (e.g., juiciness, tenderness, and / or plumpness) have been investigated.

[0004] For example, Patent Document 1 proposes a method for producing juicy chicken cutlets by deep-frying a piece of chicken meat measuring 10 to 30 mm in thickness and approximately 50 × 100 cm in size, and then deep-frying it again after a predetermined warming time.

[0005] Japanese Patent Application Laid-Open No. 2007-54029

[0006] The method described in Patent Document 1 is a technique that can be applied only to chicken meat of a specific thickness and size, and has limitations in its application.

[0007] Therefore, one object of the present disclosure is to provide a new technical means for producing a cooked processed meat product including meat chunks having a good texture.

[0008] As a result of extensive research, the present inventors have unexpectedly found that a cooked processed meat product containing a meat block with a good texture can be produced by controlling the degree of collagen decomposition and yield in the meat block. The present disclosure is based on this finding.

[0009] According to one embodiment of the present disclosure, there is provided a method for producing a heated processed meat product comprising chicken chunks, the method comprising: preparing a raw processed meat material comprising the chicken chunks; and heating the raw processed meat material under preset heating conditions set as indexes such that the center temperature of the chicken chunks is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks is 5% or higher, and the yield of the heated processed food relative to the raw processed meat material (heated processed meat product / raw processed meat material) is 90% by mass or higher.

[0010] According to one embodiment of the present disclosure, there is provided a method for producing a heated processed meat product including a meat block, the method comprising: a step of preparing a processed meat raw material including the meat block; and a step of heating the processed meat raw material under preset heating conditions using as indicators a degree of decomposition of connective tissue in the meat block of 5% or more and a yield of the heated processed meat product relative to the processed meat raw material (heated processed meat product / processed meat raw material) of 90% by mass or more.

[0011] According to the present disclosure, it is possible to produce a cooked processed meat product including meat chunks having a good texture.

[0012] Test Example 1 shows the results of scanning electron microscopy of the fried chicken of Examples 1 to 4. Test Example 2 shows the results of scanning electron microscopy of the fried chicken of Reference Examples 1 to 3 and 5.

[0013] The present disclosure provides technology that produces high-quality food, contributes to improving the quality of people's lives, and contributes to the SDGs.

[0014] According to one embodiment of the present disclosure, a method for producing a heated processed meat product including a meat block includes the steps of: preparing a processed meat raw material including the meat block (also referred to as "step (1)" in the present disclosure); and heating the processed meat raw material under predetermined heating conditions set using as indicators a degree of decomposition of connective tissue in the meat block of 5% or more and a yield of the heated processed food relative to the processed meat raw material (heated processed meat product / processed meat raw material) of 90% by mass or more (also referred to as "step (2)" in the present disclosure). The method of the present disclosure is advantageous in that the heating conditions can be set in advance using as indicators a degree of decomposition of connective tissue in the meat block and the yield of the heated processed food relative to the processed meat raw material of specific numerical values, thereby enabling industrial mass production of heated processed meat products including meat blocks with a good texture. Each step in the method of the present disclosure is described in detail below.

[0015] [Step (1)] In step (1), a processed meat raw material including a meat block is prepared. The prepared processed meat raw material may be commercially available (for example, a commercially available seasoned meat block), or may be a meat block that has been pre-treated as necessary.

[0016] (Processed meat raw materials) The processed meat raw materials in the present disclosure include meat chunks.

[0017] In the present disclosure, "meat block" refers to a block of meat having a desired size and shape. Note that "meat block" in the present disclosure does not include meat that is not in a block form (for example, minced meat or minced meat). The meat block contained in the above-mentioned processed meat raw material may be raw meat, or may be aged meat, pre-cooked meat, etc., as long as it does not impair the purpose of the present disclosure. According to one embodiment of the present disclosure, the meat block contained in the above-mentioned processed meat raw material is raw meat (i.e., a raw meat block).

[0018] According to one embodiment of the present disclosure, the meat block contained in the processed meat raw material contains connective tissue. "Connective tissue" is usually present in the intercellular spaces of meat tissue (muscle fibers) in the meat block, and is mainly composed of proteins such as collagen and elastin, and plays a role in adhering muscle fibers. According to one embodiment of the present disclosure, the meat block contained in the processed meat raw material contains collagen. According to one embodiment of the present disclosure, the connective tissue in the meat block contained in the processed meat raw material contains collagen.

[0019] Examples of meat chunks include, but are not limited to, chicken chunks; meat chunks derived from livestock such as pork, beef, horse meat, lamb, and goat meat; and meat chunks derived from poultry. According to one embodiment of the present disclosure, the meat chunk is a chicken chunk. According to a preferred embodiment of the present disclosure, the meat chunk is a raw chicken chunk.

[0020] The meat chunks may be derived from any part of meat (e.g., breast, thigh, or shoulder).

[0021] The size of the meat green is not particularly limited as long as the object of the present disclosure can be achieved. The size of the meat green may be, for example, a major axis of 0.5 to 100 cm, preferably 1 to 30 cm, and more preferably 2 to 15 cm. The size of the meat green may be, for example, a minor axis of 0.5 to 100 cm, preferably 0.5 to 30 cm, and more preferably 0.5 to 15 cm. The major axis and minor axis of the meat green can be measured as the major axis (length) and minor axis (width) when the meat green is placed on a plane.

[0022] The thickness of the meat green is not particularly limited as long as the object of the present disclosure can be achieved. The thickness of the meat green may be, for example, 0.1 to 10 cm, preferably 0.3 to 9 cm, and more preferably 0.5 to 8 cm. The thickness of the meat green can be measured as the thickness (height) of the meat green when placed on a flat surface.

[0023] The weight of the meat greens is not particularly limited as long as the object of the present disclosure can be achieved, and may be, for example, 1 to 3,000 g, preferably 3 to 1,000 g, and more preferably 10 to 300 g.

[0024] The shape of the meat block is not particularly limited as long as the object of the present disclosure can be achieved. The shape of the meat block may be, for example, a block, a slice, or a chunk.

[0025] The meat blocks contained in the processed meat raw material may be unprocessed meat blocks or pre-processed meat blocks (for example, seasoned, massaged, etc.) The meat blocks contained in the processed meat raw material may be one type alone or a combination of any two or more types that differ in one or more of the type of meat, part of the meat, size, shape, etc.

[0026] Furthermore, the processed meat raw material may contain not only meat blocks but also any other food (e.g., ingredients such as cheese and vegetables, sauces, etc.) within the scope that does not impair the effects of the present disclosure. These any other food may be, for example, injected into one type of meat block, or may be sandwiched between two or more meat blocks.

[0027] For example, when the heating in step (2) described below includes deep-frying or the like, the processed meat raw material may include a coating material, etc. Examples of coating materials include solid materials such as fried chicken powder and breader, and fluid materials such as batter.

[0028] According to one embodiment of the present disclosure, step (1) includes a step of applying a coating material to the meat block.

[0029] According to a preferred embodiment of the present disclosure, step (1) is a step of preparing a processed meat raw material containing chicken chunks. According to a more preferred embodiment of the present disclosure, step (1) includes a step of applying a coating material to the chicken chunks.

[0030] [Step (2)] According to one embodiment of the present disclosure, the method includes a step of heating the processed meat raw material under preset heating conditions set as indicators that the degree of decomposition of connective tissue in the block of meat is 5% or more and the yield of the heated processed food (described below) relative to the processed meat raw material (heated processed meat product / raw material of processed meat) is 90% by mass or more. Including step (2) is advantageous in that it enables the production of a heated processed meat product with excellent texture (e.g., juiciness, meat tenderness and / or meat plumpness).

[0031] In step (2), heating conditions (e.g., heating method, heating temperature, heating time, heating rate, pressure, etc.) are set in advance using the decomposition rate of the connective tissue in the meat block as an index of 5% or more. According to one embodiment of the present disclosure, the heating conditions can be determined by heating a plurality of test samples (the processed meat raw materials) under different conditions in advance and measuring the decomposition rate of the connective tissue in the meat block contained in the obtained heated processed meat product.

[0032] (Method for calculating the degree of decomposition of connective tissue) The degree of decomposition of connective tissue in a meat block may be calculated by measuring the amount of connective tissue contained in a raw meat block and the amount of connective tissue contained in a meat block contained in a heated processed meat product described below using any method (e.g., staining for the amount of collagen, which is the main component of connective tissue). Furthermore, in a raw meat block, it can usually be assumed that the intercellular spaces are substantially entirely occupied by connective tissue. Therefore, the degree of decomposition of connective tissue may be calculated by measuring or analyzing the area, volume, etc. of the intercellular spaces of a meat block contained in a heated processed meat product and the area, volume, etc. of the connective tissue of the meat block contained in the heated processed meat product using any method (e.g., analysis of a microscopic image, staining of collagen, etc., a combination thereof, etc.). According to one embodiment of the present disclosure, the degree of decomposition of connective tissue is calculated with reference to an image (e.g., a cross-sectional image) of the meat block (e.g., a chicken block) taken using an electron microscope (preferably a scanning electron microscope). According to a preferred embodiment of the present disclosure, the degree of decomposition of connective tissue is determined by the following formula, with reference to an image (e.g., a cross-sectional image) of the meat block (e.g., chicken block) taken using an electron microscope (preferably a scanning electron microscope): It was calculated by:

[0033] According to one embodiment of the present disclosure, the degree of decomposition of connective tissue is calculated with reference to at least three images (preferably cross-sectional images).

[0034] According to one embodiment of the present disclosure, the degree of decomposition of connective tissue is calculated by cutting a heated processed meat product into pieces having a thickness of 3 to 10 mm, immersing the obtained meat pieces in a fixative (e.g., a solution containing glutaraldehyde, paraformaldehyde, or the like) to fix them, and photographing the obtained test pieces with an electron microscope (preferably a scanning electron microscope) to obtain a cross-sectional image of the meat block.

[0035] The image obtained by microscopic observation may be analyzed by any method, and for example, known analysis software (for example, Feel Image Analyzer manufactured by Viva Computer Co., Ltd.) can be used.

[0036] According to a preferred embodiment of the present disclosure, the degree of decomposition of connective tissue is calculated by the method described in the examples of the present disclosure.

[0037] According to one embodiment of the present disclosure, the degree of decomposition of the connective tissue is 10% or more, preferably 15% or more. A degree of decomposition of the connective tissue of 10% or more (preferably 15% or more) is advantageous in that it may be possible to produce processed meat products with a better texture (e.g., juiciness). According to one embodiment of the present disclosure, the degree of decomposition of the connective tissue is 99% or less, preferably 80% or less, more preferably 60% or less, and even more preferably 40% or less. According to one embodiment of the present disclosure, the degree of decomposition of the connective tissue is 5 to 99%, preferably 5 to 40%, more preferably 10 to 40%, and even more preferably 15 to 40%.

[0038] According to one embodiment of the present disclosure, in step (2), heating conditions (e.g., heating method, heating temperature, heating time, heating rate, pressure, etc.) are set in advance using the yield of the heated processed food relative to the processed meat raw material (heated processed meat product / processed meat raw material) as an index of 90% by mass or more. According to one embodiment of the present disclosure, the heating conditions can be determined by heating a plurality of test samples (the processed meat raw material) under different conditions in advance and measuring the yield of the obtained heated processed meat products, thereby determining the conditions under which the yield can be 90% by mass or more.

[0039] (Method of calculating yield) The yield can be calculated by any method. For example, it may be calculated by measuring the mass of the processed meat raw material before heating in step (2) and the mass of the processed meat raw material after heating in step (2) (i.e., the heated processed meat product). According to one embodiment of the present disclosure, the yield can be calculated using the following formula: It is calculated as follows.

[0040] According to one embodiment of the present disclosure, the yield is 120% by mass or less, 90 to 120% by mass, preferably 91 to 110% by mass, and more preferably 92 to 105% by mass.

[0041] According to one embodiment of the present disclosure, in step (2), the processed meat raw material may be heated under preset heating conditions, with the central temperature of the block of meat contained in the processed meat raw material being 85°C or higher as an index. Setting the central temperature to 85°C or higher is advantageous in that it may be possible to produce a processed meat product with excellent texture (e.g., juiciness). In this disclosure, "central temperature" refers to the temperature of the part of the block of meat in the processed meat raw material that is heat-treated in step (2) that is farthest from the outer surface, or the temperature in its vicinity. According to a preferred embodiment of the present disclosure, the central temperature is 90°C or higher. Setting the central temperature to 90°C or higher is advantageous in that it may be possible to produce a processed meat product with excellent texture (e.g., juiciness). According to a preferred embodiment of the present disclosure, the central temperature is 95°C or lower. Setting the central temperature to 95°C or lower is advantageous in that it may be possible to prevent the processed meat product from being overheated, which may result in a loss of texture (e.g., juiciness). According to a preferred embodiment of the present disclosure, the core temperature is 85 to 95°C, more preferably 90 to 95°C.

[0042] The core temperature can be measured by any method. For example, the core temperature may be measured by inserting a thermometer or the like into a block of meat contained in the processed meat product immediately after heating in step (2) (or after cooling for several minutes). Alternatively, the core temperature may be measured by cutting the processed meat product immediately after heating in step (2) (or after cooling for several minutes) and using a known temperature measuring device (for example, infrared thermography).

[0043] (Heating Method) The heating method in step (2) is not particularly limited as long as it can achieve the object of the present disclosure, and can be adjusted appropriately depending on the desired processed meat product. Examples of the heating method include, but are not limited to, direct flame, boiling, steaming, deep-frying, microwaves, etc., which may be used alone or in any combination of two or more. From the viewpoint of suppressing moisture loss from the processed meat raw material and obtaining a processed meat product with a better texture (e.g., juiciness), it is preferable to include boiling, steaming, and deep-frying. According to one embodiment of the present disclosure, the heating includes deep-frying. When the heating method includes deep-frying, the oil used is not particularly limited, and may be any known oil that can be used in food production.

[0044] (Heating temperature) The heating temperature in step (2) is not particularly limited as long as the object of the present disclosure can be achieved, and can be appropriately adjusted depending on the size and shape of the meat chunks contained in the processed meat raw material, the heating method, the heating time, etc. The heating temperature may be, for example, 55 to 250°C, preferably 100 to 180°C, and more preferably 120 to 170°C. In step (2), heating may be performed at a constant temperature, or may be performed in two or more different temperature ranges.

[0045] (Heating Time) The heating time in step (2) is not particularly limited as long as the object of the present disclosure can be achieved, and can be adjusted appropriately depending on the size and shape of the meat chunks contained in the processed meat raw material, the heating method, the heating temperature, etc. The heating time may be, for example, 1 to 120 minutes, preferably 1 to 60 minutes, more preferably 2 to 30 minutes, and even more preferably 3 to 15 minutes. When heating is performed at two or more different temperature ranges in step (2), the heating time refers to the total heating time in step (2).

[0046] (Heating Rate) The heating rate in step (2) is not particularly limited as long as the object of the present disclosure can be achieved, and can be appropriately adjusted depending on the size and shape of the meat chunks contained in the processed meat raw material, the heating method, the heating temperature, etc. The heating rate may be, for example, 3 to 10°C / min, preferably 4 to 8°C / min, more preferably 4 to 7°C / min, and even more preferably 5 to 7°C / min.

[0047] (Pressure) The pressure in step (2) is not particularly limited as long as the object of the present disclosure can be achieved. The pressure may be, for example, atmospheric pressure.

[0048] According to a preferred embodiment of the present disclosure, the step (2) comprises heating the processed meat raw material under preset heating conditions, with the indexes being that the center temperature of the chicken chunk is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunk is 5% or higher, and the yield of the heated processed food relative to the processed meat raw material (heated processed meat product / processed meat raw material) is 90% by mass or higher.

[0049] According to one embodiment of the present disclosure, the heating conditions in step (2) may be set in advance for each type of the processed meat raw material. According to one embodiment of the present disclosure, the heating conditions in step (2) may be set in advance taking into account the type, size, location, shape, etc. of the meat chunks in the processed meat raw material. According to one embodiment of the present disclosure, the heating conditions include at least one selected from the group consisting of a heating method, a heating rate, a heating temperature, and a heating time.

[0050] According to a preferred embodiment of the present disclosure, there is provided a method for producing a heated processed meat product comprising chicken chunks, the method comprising: preparing a raw processed meat product comprising the chicken chunks; and heating the raw processed meat product under preset heating conditions using as indicators that the center temperature of the chicken chunks is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks is 5% or higher, and the yield of the heated processed food relative to the raw processed meat product (heated processed meat product / raw processed meat product) is 90% by mass or higher.

[0051] (Heated processed meat product) According to one embodiment of the present disclosure, a heated processed meat product including a block of meat is produced by a method including the above steps (1) and (2). The heated processed meat product may be edible as is, or may be edible after further treatment or processing, as long as the object of the present disclosure can be achieved.

[0052] Examples of the heated processed meat products include, but are not limited to, steaks of various meats, chicken cutlets, pork cutlets, fried chicken, fried chicken, etc. According to one embodiment of the present disclosure, the heated processed meat product is selected from the group consisting of chicken steak, chicken cutlet, fried chicken, and fried chicken, and is preferably fried chicken or fried chicken.

[0053] The heated processed meat product produced by the method of the present disclosure is advantageous in that it has an excellent texture (e.g., juicy texture) even when it is frozen and then reheated and eaten. Therefore, the method of the present disclosure can be advantageously used when producing the heated processed meat product for freezing. According to a preferred embodiment of the present disclosure, the heated processed meat product is for freezing.

[0054] The heated processed meat product produced by the method of the present disclosure is advantageous in that it has an excellent texture (e.g., juicy texture) even when reheated (e.g., boiled, deep-fried, or heated in a microwave oven) and eaten. Therefore, the method of the present disclosure can be advantageously used when producing the heated processed meat product for use as a heated food (preferably for use as a fried food). According to a preferred embodiment of the present disclosure, the heated processed meat product is for use as a heated food (preferably for use as a fried food).

[0055] According to another embodiment of the present disclosure, there is provided a cooked processed meat product produced by the method of the present disclosure. According to a preferred embodiment of the present disclosure, there is provided a cooked processed meat product for freezing produced by the method of the present disclosure. According to a preferred embodiment of the present disclosure, there is provided a cooked processed meat product for heating food (preferably for frying food) produced by the method of the present disclosure.

[0056] [Method for producing frozen processed meat products] According to one embodiment of the present disclosure, there is provided a method for producing frozen processed meat products, which includes a step of freezing a cooked processed meat product produced by the method of the present disclosure (also referred to as "step (3)" in the present disclosure).

[0057] The freezing temperature in step (3) is not particularly limited as long as the processed meat product can be frozen to obtain a frozen processed meat product. The freezing temperature in step (3) may be, for example, −196 to −5°C, preferably −80 to −10°C, and more preferably −40 to −15°C.

[0058] The frozen processed meat product can be made edible by heating it by any method (for example, boiling, frying, or heating in a microwave oven). According to one embodiment of the present disclosure, the frozen processed meat product is for use as a fried food.

[0059] According to another embodiment of the present disclosure, there is provided a frozen processed meat product produced by the method of the present disclosure. According to a preferred embodiment of the present disclosure, there is provided a frozen processed meat product for frying produced by the method of the present disclosure.

[0060] [Method for heating processed meat raw materials] According to another embodiment of the present disclosure, there is provided a method for heating processed meat raw materials including meat chunks, the method comprising: a step of preparing the processed meat raw materials; and a step of heating the processed meat raw materials under preset heating conditions using as indicators a degree of decomposition of connective tissue in the meat chunks of 5% or more and a yield of the processed meat raw materials after heating relative to the processed meat raw materials (processed meat product after heating / processed meat raw materials) of 90% by mass or more.

[0061] According to another preferred embodiment of the present disclosure, there is provided a method for heating processed meat raw materials including chicken chunks, the method comprising: a step of preparing the processed meat raw materials; and a step of heating the processed meat raw materials under preset heating conditions set as indicators that the decomposition degree of connective tissue in the chicken chunks is 5% or more and the yield of the processed meat raw materials after heating relative to the processed meat raw materials (processed meat product after heating / processed meat raw materials) is 90% by mass or more.

[0062] According to another further preferred embodiment of the present disclosure, there is provided a method for heating processed meat raw materials including chicken chunks, comprising: a step of preparing the processed meat raw materials; and a step of heating the processed meat raw materials under preset heating conditions using as indicators that the center temperature of the chicken chunks is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks is 5% or higher, and the yield of the processed meat raw materials after heating relative to the processed meat raw materials (processed meat after heating / processed meat raw materials) is 90% by mass or higher.

[0063] [Method for improving the texture of a heated processed meat product] According to another embodiment of the present disclosure, there is provided a method for improving the texture of a heated processed meat product comprising a meat block (preferably at least one texture selected from the group consisting of juiciness, meat tenderness, and meat plumpness, more preferably two or more (preferably three) selected from the group consisting of juiciness, meat tenderness, and meat plumpness), the method comprising the steps of: preparing a processed meat raw material comprising the meat block; and heating the processed meat raw material under preset heating conditions, with the index being that the degree of decomposition of connective tissue in the meat block is 5% or more and the yield of the processed meat product relative to the processed meat raw material (heated processed meat product / processed meat raw material) is 90% by mass or more.

[0064] According to another preferred embodiment of the present disclosure, there is provided a method for improving the texture of a heated processed meat product comprising chicken chunks (preferably at least one texture selected from the group consisting of juiciness, meat tenderness, and meat plumpness, more preferably two or more (preferably three) selected from the group consisting of juiciness, meat tenderness, and meat plumpness), the method comprising: preparing a raw processed meat material comprising the chicken chunks; and heating the raw processed meat material under preset heating conditions set as indicators that the degree of decomposition of connective tissue in the chicken chunks is 5% or more and the yield of the heated processed meat product relative to the raw processed meat material (heated processed meat product / raw processed meat material) is 90% by mass or more.

[0065] According to another further preferred embodiment of the present disclosure, there is provided a method for improving the texture of a heated processed meat product comprising chicken chunks (preferably at least one texture selected from the group consisting of juiciness, meat tenderness, and meat plumpness, more preferably two or more (preferably three) textures selected from the group consisting of juiciness, meat tenderness, and meat plumpness), the method comprising: preparing a raw processed meat material comprising the chicken chunks; and heating the raw processed meat material under preset heating conditions set as indexes such that the central product temperature of the chicken chunks is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks is 5% or higher, and the yield of the heated processed meat product relative to the raw processed meat material (heated processed meat product / raw processed meat material) is 90% by mass or higher.

[0066] The juiciness, meat tenderness, and meat plumpness may be defined and evaluated by the methods described in the examples of the present disclosure.

[0067] The present disclosure includes the following: [1] A method for producing a heated processed meat product including a chicken chunk, comprising: preparing a processed meat raw material including the chicken chunk, and heating the processed meat raw material under preset heating conditions set as indexes that the center temperature of the chicken chunk is 85°C or higher, the degree of decomposition of connective tissue in the chicken chunk is 5% or higher, and the yield of the heated processed food relative to the processed meat raw material (heated processed meat product / processed meat raw material) is 90% by mass or higher. [2] A method for producing a heated processed meat product including a meat chunk, comprising: preparing a processed meat raw material including the meat chunk, and heating the processed meat raw material under preset heating conditions set as indexes that the degree of decomposition of connective tissue in the meat chunk is 5% or higher and the yield of the heated processed meat product relative to the processed meat raw material (heated processed meat product / processed meat raw material) is 90% by mass or higher. [3] The method according to [2], wherein the heating conditions are preset with the further index of heating until the central product temperature of the meat block reaches 85° C. or higher. [4] The degree of decomposition of the connective tissue is determined by the following formula: [5] A heated processed meat product produced by the method of any of [1] to [4]. [6] A method for improving the texture of a heated processed meat product containing a chicken chunk, comprising the steps of: preparing a raw processed meat material containing the chicken chunk; and heating the raw processed meat material under preset heating conditions using as indicators a central product temperature of the chicken chunk is 85°C or higher, a degree of decomposition of connective tissue in the chicken chunk is 5% or higher, and a yield of the processed meat product relative to the raw processed meat material (heated processed meat product / raw processed meat material) is 90% by mass or higher.

[0068] The method of the present disclosure will be described in more detail below using examples. However, the following examples are not intended to limit the method of the present disclosure in any way. Unless otherwise specified, percentages and ratios described herein are by mass. Furthermore, unless otherwise specified, units and measurement methods described herein are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0069] [Chicken Preparation] Chicken was prepared using the following steps. (1) Raw chicken was cut into 80 g±5 g pieces (80 mm × 100 mm, 20 mm thick) with a knife. (2) The seasoning liquid (7 g per 100 g of raw chicken) and the chicken were placed in a polyethylene (PE) bag. (3) The opening was sealed to allow air to accumulate inside the bag and expand. (4) The chicken was massaged at 10 rpm for 40 minutes in a tumbler (vacuum massage tumbler, Model MG-40, manufactured by Takeuchi Food Machinery Co., Ltd.) at atmospheric pressure and chilled temperature. (5) After tumbling, the raw chicken was placed in a bowl, and processed starch (product name: Matsutani Rose, manufactured by Matsutani Chemical Industry Co., Ltd.) was added as dusting powder in an amount of 1.0 g per 100 g of raw chicken before seasoning, and the mixture was mixed until thoroughly mixed. (6) The mixture from (5) was applied to a batter (36.7% plain flour, 10.0% modified starch (product name: Matsutani Bara), 4.7% sodium glutamate, 3.3% granulated sugar, 2.7% salt, 42.7% water) so that 15.0 g was applied per 100 g of seasoned raw meat. (7) 6 g of plain flour was applied per 100 g of raw meat to the mixture from (6).

[0070] [Example 1: Fried Chicken Production 1] The chicken meat prepared as described above was deep-fried at 130°C for 7 minutes and 20 seconds to obtain fried chicken of Example 1. After allowing to cool for 3 minutes after deep-frying, a thermometer was inserted into the center of the fried chicken, and the central temperature of the fried chicken was found to be 85°C. The mass of the prepared chicken meat before deep-frying and the mass of the fried chicken after deep-frying were measured, and the yield was calculated using the following formula. The results are shown in Table 1.

[0071]

[0072] [Example 2: Fried Chicken Production 2] The same method as in Example 1 was carried out, except that the frying time was changed to 7 minutes and 40 seconds, to obtain fried chicken of Example 2. The core temperature of the fried chicken was 88°C. The results are shown in Table 1.

[0073] [Example 3: Fried chicken production 3] The same method as in Example 1 was carried out, except that the frying time was 8 minutes, to obtain fried chicken of Example 3. The center temperature of the fried chicken was 90°C. The results are shown in Table 1.

[0074] [Example 4: Fried chicken production 4] The same method as in Example 1 was carried out, except that the frying time was 9 minutes, to obtain fried chicken of Example 4. The core temperature of the fried chicken was 93°C. The results are shown in Table 1.

[0075] [Example 5: Fried Chicken Production 5] The same method as in Example 1 was carried out, except that the frying temperature was 150°C and the frying time was 7 minutes, to obtain fried chicken of Example 5. The core temperature of the fried chicken was 93°C. The results are shown in Table 1.

[0076] [Example 6: Fried Chicken Production 6] The chicken meat prepared as above was deep-fried at 160°C for 30 seconds, and then steam-heated for 18 minutes under conditions of a temperature of 100°C and humidity of 100%, to obtain fried chicken of Example 6. The center temperature of the fried chicken was measured in the same manner as in Example 1 and was found to be 85°C. The yield was also calculated in the same manner as in Example 1. The results are shown in Table 1.

[0077] Reference Example 1: Fried Chicken Production 7 The same method as in Example 1 was carried out, except that the frying temperature was 180°C and the frying time was 5 minutes, to obtain the fried chicken of Reference Example 1. The core temperature of the fried chicken was 95°C. The results are shown in Table 1.

[0078] Reference Example 2: Production of fried chicken 8 The same method as in Example 1 was carried out, except that the frying time was changed to 7 minutes, to obtain the fried chicken of Reference Example 2. The center temperature of the fried chicken was 80° C. The results are shown in Table 1.

[0079] Reference Example 3: Production of fried chicken 9 The same method as in Example 1 was carried out, except that the frying time was changed to 10 minutes, to obtain the fried chicken of Reference Example 3. The core temperature of the fried chicken was 95° C. The results are shown in Table 1.

[0080] Reference Example 4: Production of fried chicken 10 The same method as in Example 1 was carried out, except that the frying temperature was 150°C and the frying time was 5 minutes 30 seconds, to produce fried chicken of Reference Example 4. The center temperature of the fried chicken was 80°C. The results are shown in Table 1.

[0081] Reference Example 5: Fried chicken production 11 The same method as in Example 1 was carried out, except that the frying temperature was 180°C and the frying time was 6 minutes, to obtain fried chicken of Reference Example 5. The core temperature of the fried chicken was 90°C. The results are shown in Table 1.

[0082] Reference Example 6: Fried chicken production 12 The same method as in Example 6 was carried out, except that the steaming time was 9 minutes, to obtain fried chicken of Reference Example 6. The core temperature of the fried chicken was 80° C. The results are shown in Table 1.

[0083] Test Example 1: Evaluation of Degree of Degradation of Connective Tissue The fried chicken obtained in Examples 1 to 6 and Reference Examples 1 to 6 was used to evaluate the degree of degradability of connective tissue in chicken. Each piece of fried chicken obtained above was frozen at -35°C for 1 hour and stored at -18°C. The frozen fried chicken was then fried at 170°C for 6 minutes. Using each piece of fried chicken after frying, the degree of degradability of connective tissue was evaluated using the following procedure. Each piece of fried chicken was evaluated with n=3. <Equipment used> Scanning electron microscope: JSM-IT500HR, manufactured by JEOL Ltd. Software: SEM Operation, manufactured by JEOL Ltd. Microtome cutter: Low Profile Disposable Blades 819, manufactured by Leica Corporation <Procedure> 1. Each fried chicken was cut into 10-20 mm thick pieces, flash-frozen in liquid nitrogen, and then cut into approximately 3-10 mm pieces using a microtome cutter. 2. The cut pieces were immersed in a mixture of 2% glutaraldehyde and 2% paraformaldehyde for two days for fixation. 3. The pieces were dehydrated by immersing in 0%, 25%, 50%, 75%, 100% ethanol, and 100% acetone for 60 minutes each. 4. The solution was replaced with t-butyl alcohol and freeze-dried to obtain test specimens. 5. The test specimens were photographed under the following conditions to obtain cross-sectional images: (Photography conditions) Low vacuum mode, accelerating voltage: 15 kV, irradiation current: 50 A, magnification: 1000x. 6. The photographed data was imported into software, and the area of ​​the intercellular space and the area of ​​the connective tissue were calculated. 7. The degree of decomposition of the connective tissue was calculated using the following formula.

[0084] It is believed that the intercellular spaces in a raw meat block are all occupied by connective tissue (i.e., in a raw meat block, the total area of ​​the intercellular spaces in the meat tissue (muscle fibers) corresponds to the area of ​​the connective tissue). The results are shown in Table 1 and Figures 1 and 2. In Figures 1 and 2, the polygonal areas observed are meat tissue (muscle fibers), the areas present between the meat tissue (muscle fibers) are intercellular spaces, and the gray areas seen in the intercellular spaces are connective tissue.

[0085]

[0086] Test Example 2: Sensory Evaluation The fried chicken obtained in Examples 1 to 6 and Reference Examples 1 to 6 was evaluated by eating. Each piece of fried chicken obtained above was frozen at −35°C for 1 hour and stored at −18°C. The frozen fried chicken was then fried at 170°C for 6 minutes. After frying, the pieces were allowed to cool for 30 minutes and subjected to a sensory evaluation (juiciness, tenderness, and plumpness). The sensory evaluation was performed by a panel of five experts trained to the extent that they were able to assign the same score to the same sample, using the following evaluation criteria. Note that a score of “0” in each evaluation criterion is the score given when the fried chicken of Reference Example 1 was evaluated. The results are shown in Table 1 (the results represent the average scores of the five expert panelists). <Evaluation criteria for juiciness> -2 points: Very weak -1 point: Weak 0 point: Same as Reference Example 1 1 point: Strong 2 points: Very strong <Evaluation criteria for meat tenderness> -2 points: Very hard -1 point: Hard 0 point: Same as Reference Example 1 1 point: Soft 2 points: Very soft <Evaluation criteria for meat plumpness> -2 points: Very firm (very dense) -1 point: Firm (dense) 0 point: Same as Reference Example 1 1 point: Plump 2 points: Very plump

[0087]

[0088] The results of Test Examples 1 and 2 showed that when the degree of connective tissue decomposition was 5% or more and the yield was 90% or more, the fried chicken obtained had a score of greater than 0 for one or more (preferably two or more, more preferably three) of juiciness, tenderness, and / or plumpness, resulting in fried chicken with excellent texture. Therefore, by setting the heating conditions so that the degree of connective tissue decomposition in the meat block is 5% or more and the yield is 90% or more, it is believed that a cooked processed meat product with excellent one or more (preferably two or more, more preferably three) of juiciness, tenderness, and / or plumpness can be produced. Without being bound by theory, it is believed that the method of the present disclosure breaks down the connective tissue (preferably collagen contained in the connective tissue) in the meat block, causing the meat to loosen and become tender. Furthermore, it is believed that the decomposition of the connective tissue (preferably the collagen contained in the connective tissue) causes a large amount of meat juice to flow out, which had been prevented by the presence of the connective tissue (preferably the collagen contained in the connective tissue), resulting in an improved juiciness. On the other hand, when the yield is less than 90%, as in Reference Examples 3 and 5, even if the degree of collagen decomposition is 5% or more, the influence of water leakage from the meat block is large, and it is believed that a sufficient juiciness cannot be obtained.

[0089] Conventionally, methods for improving the texture of processed meat products, including meat chunks, have been known, using alkaline agents, sugars, starches, and the like. However, further research by the present inventors has revealed that the use of these agents does not result in a sufficiently juicy texture. Further research by the present inventors has also revealed that the use of these agents can impair the meat's original flavor and / or result in the meat chunks becoming uniformly tender, thereby impairing the meat's original heterogeneous texture. Furthermore, because alkaline agents and the like are sometimes classified as food additives, there is a risk of health problems. On the other hand, one embodiment of the present disclosure is advantageous in that it is possible to produce processed meat products that are juicy, tender, and / or plump without using alkaline agents, carbohydrates, and the like. Furthermore, one embodiment of the present disclosure is advantageous in that it can prevent unnatural tastes and textures and / or prevent health problems.

Claims

1. A method for producing a heated processed meat product including chicken chunks, comprising the steps of: preparing a raw processed meat product including the chicken chunks; and heating the raw processed meat product under preset heating conditions set as indicators that the central product temperature of the chicken chunks will be 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks will be 5% or higher, and the yield of the heated processed food relative to the raw processed meat product (heated processed meat product / raw processed meat product) will be 90% by mass or higher.

2. A method for producing a heated processed meat product including a meat block, comprising the steps of: preparing a raw processed meat material including the meat block; and heating the raw processed meat material under preset heating conditions set as indicators that the decomposition rate of connective tissue in the meat block is 5% or more and the yield of the heated processed meat product relative to the raw processed meat material (heated processed meat product / raw processed meat material) is 90% by mass or more.

3. The method according to claim 2, wherein the heating conditions are preset with the further index of heating the meat block until the central product temperature of the meat block reaches 85°C or higher.

4. The degree of decomposition of the connective tissue is calculated by the following formula, with reference to a cross-sectional image of the meat block or chicken block taken using a scanning electron microscope: The method according to claim 1 or 2, wherein the calculated value is:

5. A cooked processed meat product produced by the method according to claim 1 or 2.

6. A method for improving the texture of a heated processed meat product including chicken chunks, comprising the steps of: preparing a raw processed meat product including the chicken chunks; and heating the raw processed meat product under preset heating conditions set as indicators that the central product temperature of the chicken chunks will be 85°C or higher, the degree of decomposition of connective tissue in the chicken chunks will be 5% or higher, and the yield of the processed meat product relative to the raw processed meat product (heated processed meat product / raw processed meat product) will be 90% by mass or higher.

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