Meat modifier for fried food
The meat modifier with waxy tapioca starch and protease improves the texture of deep-fried meat by enhancing elasticity and crumbling sensation, addressing the inadequacies of traditional deep-frying methods.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- NISSHIN SEIFUN WELNA INC
- Filing Date
- 2026-01-13
- Publication Date
- 2026-07-23
AI Technical Summary
Existing deep-frying methods often result in deep-fried meat with poor texture, lacking both elasticity and a crumbling sensation due to inadequate loosening of muscle fibers, which affects the overall eating experience.
A meat modifier comprising waxy tapioca starch and protease is applied to raw meat before deep-frying, enhancing the texture by improving elasticity and crumbling sensation through controlled muscle fiber loosening.
The modified deep-fried meat exhibits both elasticity and a desirable crumbling sensation during chewing, providing a more satisfying eating experience.
Smart Images
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Abstract
Description
Deep-fried meat texture improver
[0001] The present invention relates to a deep-fried meat texture improver.
[0002] Meat, including livestock meats such as beef, pork, and chicken, and seafood such as fish and shellfish, is composed of bundles of muscle fibers. Muscle fibers give meat an elastic texture. Also, when meat is cooked by heating, the muscle fibers tend to loosen, and a sense of disintegration accompanying the loosening of the muscle fibers can be obtained during chewing. Such a sense of elasticity and disintegration of meat during chewing is important for obtaining a sense of fulfillment from eating meat.
[0003] When meat is heated, the muscle fibers loosen and it becomes soft. However, if meat is overheated, the muscle fibers may become fragmented and the texture may be impaired, or the muscle fibers may strongly contract and become too hard. For example, in stewing, meat is heated with water for a long time, so the muscle fibers are likely to loosen well and become soft. However, in deep-frying, since it is strongly heated in a relatively short time, the meat has poor loosening of muscle fibers and is likely to have a hard texture.
[0004] Patent Document 1 describes that an enzyme treatment solution containing a proteolytic enzyme, starch, and curdlan, and using this, an animal material composed of meat or seafood can be softened while maintaining its shape, texture, and flavor. The enzyme treatment solution may contain about 0.1 to 15% by mass of a proteolytic enzyme, about 0.2 to 5% by mass of starch, and about 0.2 to 5% by mass of curdlan. In the method for softening an animal material using the enzyme treatment solution, after treating the animal material with the enzyme treatment solution, it is heated at about 60 to 120°C and at a relative humidity of about 60 to 100% RH to inactivate the enzyme, and / or subjected to a freezing treatment.
[0005] Patent Document 2 describes a meat texture improver containing roasted salt, starch, and protease, and that this can impart softness and juiciness to meat. Also described is a method for producing a processed meat food with improved texture by heat-cooking meat contacted with the meat texture improver. The meat texture improver may contain 0.15 to 6 g of roasted salt, 0.2 to 10 g of starch, and 1000 to 30000 units of protease per 100 g of meat.
[0006] Patent Document 3 describes a meat modifier for fried foods containing 5% by mass or more of waxy tapioca starch, and states that meat treated with this modifier has a firm, juicy texture without becoming dry, even after being kept warm or reheated for a long time after deep-frying.
[0007] Japanese Patent Publication No. 2010-166904, Japanese Patent Publication No. 2022-037925, International Publication No. 2023 / 218597
[0008] It is desirable to improve the texture of deep-fried meat so that it exhibits both elasticity and a crumbling sensation due to the loosening of muscle fibers when chewed.
[0009] The present invention provides the following as representative embodiments: [1] A meat modifier for fried foods, comprising waxy tapioca starch and protease, wherein the protease content is 0.0001 to 1% by mass. [2] The meat modifier for fried foods according to [1], wherein the waxy tapioca starch content is 5% by mass or more. [3] The meat modifier for fried foods according to [1] or [2], which is for improving the elasticity and the crumbling sensation associated with the loosening of muscle fibers when fried meat is chewed. [4] A liquid composition for modifying meat for fried foods, comprising the meat modifier for fried foods according to any one of [1] to [3]. [5] The liquid composition for modifying meat for fried foods according to [4], comprising 0.5 to 20 parts by mass of a liquid component per 1 part by mass of the meat modifier for fried foods. [6] A method for producing fried food, comprising: attaching a meat modifier for fried foods described in any one of [1] to [3] to meat; coating the meat to which the meat modifier has been attached; and deep-frying the coated meat. [7] The method according to [6], further comprising attaching the meat to the meat in an amount of 0.5 to 25 parts by mass of the meat to 100 parts by mass of the meat. [8] The method according to [6] or [7], further comprising attaching a liquid composition for fried food containing the meat modifier for fried foods to the meat. [9] The method according to [8], wherein the liquid composition for fried food contains 0.5 to 20 parts by mass of liquid components per 1 part by mass of the meat modifier for fried foods.
[10] Use of waxy tapioca starch and protease in the manufacture of a meat modifier for fried foods, wherein the content of the protease in the meat modifier for fried foods is 0.0001 to 1% by mass.
[11] Use according to
[10] , wherein the content of the waxy tapioca starch in the meat modifier for fried foods is 5% by mass or more.
[12] Use according to
[10] or
[11] , wherein the meat modifier for fried foods is for improving the elasticity and the crumbling sensation associated with the loosening of muscle fibers when fried meat is chewed.
[13] Use of the meat modifier for fried foods according to any one of [1] to [3] in the manufacture of a liquid composition for modifying meat for fried foods.
[14] The use according to
[13] , wherein the liquid composition for modifying meat for frying contains 0.5 to 20 parts by mass of liquid components with respect to 1 part by mass of the meat modifier for frying.
[15] The use of the meat modifier for frying according to any one of [1] to [3] for modifying meat for frying.
[16] The use of the liquid composition for modifying meat for frying according to [4] or [5] for modifying meat for frying.
[0010] The meat modifier for deep-fried foods of the present invention improves the texture of deep-fried meat. Deep-fried foods prepared using the meat modifier for deep-fried foods of the present invention have a good texture, exhibiting both the elasticity of deep-fried meat and the crumbling sensation associated with the breakdown of muscle fibers when chewed.
[0011] The present invention provides a meat modifier for frying, for processing or pre-treatment of meat used as an ingredient in fried foods. By applying the meat modifier for frying of the present invention (hereinafter also simply referred to as "the meat modifier of the present invention") to meat, and then coating and deep-frying the meat to which the meat modifier has been applied, the texture of the deep-fried meat can be improved. More specifically, deep-fried meat obtained using the meat modifier of the present invention has a good texture, exhibiting both elasticity and a crumbling sensation due to the loosening of muscle fibers when chewed. Therefore, the meat modifier of the present invention is used to improve the texture of deep-fried meat, and preferably, it is used to improve the elasticity and crumbling sensation due to the loosening of muscle fibers when deep-fried meat is chewed.
[0012] The meat to which the meat modifier of the present invention is applied (hereinafter also referred to as "raw meat") can be any meat available for consumption without particular limitations. Examples of raw meat include livestock meat, animal meat, and seafood. Examples of livestock meat and animal meat include beef, pork, chicken, lamb, venison, horse meat, and goose meat. Examples of seafood include tuna, swordfish, cod, squid, shrimp, and shellfish. However, the examples of livestock meat, animal meat, and seafood are not limited to those listed above. The raw meat may be derived from any part of the animal from which it originates.
[0013] The raw meat may be raw meat, i.e., uncooked meat, or partially or entirely cooked, depending on the type of fried food to be prepared. From the viewpoint of work efficiency and the adhesion of the meat modifier of the present invention, it is preferable that the raw meat be raw. On the other hand, heating the raw meat before applying the meat modifier of the present invention can prevent the risk of undercooked meat when deep-fried. When pre-heating the raw meat, there are no particular restrictions on the degree of heating, but depending on the type of raw meat and the heating temperature, the meat may harden before the meat modifier of the present invention is applied. Therefore, for example, the raw meat can be heated to a lower temperature (low temperature or short time, etc.) than the heating level used in the normal cooking of the target fried food, and after applying the meat modifier of the present invention to the heated raw meat, it can be coated and deep-fried to produce the target fried food. If necessary, the raw meat may be seasoned before, after, or both stages of applying the meat modifier of the present invention.
[0014] The meat modifier of the present invention contains waxy tapioca starch. Waxy tapioca starch is a starch obtained from the rhizome of waxy cassava, and is a starch that contains almost no amylose and is mainly composed of amylopectin. The waxy tapioca starch used in the present invention preferably has an amylopectin content of 95% by mass or more, more preferably 97% by mass or more, and even more preferably 98% by mass or more. Waxy tapioca starch may be purified from waxy cassava, or commercially available products such as SIAM MODIFIED STARCH's NATURA Y68 and Ingredion's HOMECRAFT. TM Create and other similar products can also be used. Furthermore, the waxy tapioca starch used in this invention may be unprocessed waxy tapioca starch or processed waxy tapioca starch. The processing can be one or more selected from the group consisting of physical treatment, gelatinization, esterification, etherification, crosslinking, oxidation, acid treatment, etc.
[0015] The waxy tapioca starch content in the meat modifier of the present invention is preferably 5% by mass or more, more preferably 5 to 97% by mass, even more preferably 5 to 95% by mass, even more preferably 10 to 90% by mass, and even more preferably 20 to 80% by mass, of the total mass of the meat modifier. If the waxy tapioca starch content is low, the effect of improving the texture of meat tends to be insufficient.
[0016] The meat modifier of the present invention further contains a protease. The protease can be any protease that can decompose proteins in food and is safe for food use, such as acidic proteases, neutral proteases, and alkaline proteases. Any one or two or more of these proteases can be used. The proteases used in the present invention are preferably those that have been prepared for food use, as they have an enzyme activity per unit mass adjusted to a certain range, have a mild action, and can prevent excessive softening of meat due to excessive protein decomposition and the generation of off-flavors and off-odors due to decomposition products. Preferably, commercially available food-grade proteases can be used.
[0017] Examples of commercially available proteases usable in this invention include: Acid protease UF "Amano" SD, Protease HF "Amano" 150 SD, Protease M "Amano" SD, Protease A "Amano" SD, Protease A "Amano" 2 SD, Protease P "Amano" 3 SD, Proteax, Peptidase R, Neurase F3G, Samoase PC10F, Samoase GL30, Proti SD-NY10, Protin SD-AY10, Papain W-40, Bromelain F, Pancreatin F (all from Amano Enzyme Co., Ltd.); Denapsin 2P, Food-grade Purified Papain, Denatzyme AP (all from Nagase ChemteX Corporation); Orientase AY, Orientase 10NL, Orientase 90N, Orientase OP, Orientase 22BF, Nucleicin (all from HBI Co., Ltd.).
[0018] The protease content in the meat modifier of the present invention is 0.0001 to 1% by mass, preferably 0.0003 to 0.5% by mass, more preferably 0.001 to 0.1% by mass, and even more preferably 0.001 to 0.03% by mass, of the total mass of the meat modifier. If the protease content is less than 0.0001% by mass, the effect of improving the texture of the meat tends to be insufficient, while if it exceeds 1% by mass, the breakdown of muscle fibers tends to progress, resulting in a decrease in the texture of the meat.
[0019] The meat modifier of the present invention may further contain other components as needed, in addition to the waxy tapioca starch and protease. Examples of other components include grain flours such as wheat flour and rice flour; unprocessed starches and processed starches other than the waxy tapioca starch; leavening agents such as baking powder; sugars; phosphates; oils and fats; thickeners; seasonings such as salt, soy sauce, fermented seasonings, and amino acids; spices; flavorings; nutritional components such as vitamins; and colorings. Depending on the type of fried food to be produced, one or more of these can be used in combination. The content of these other components in the meat modifier of the present invention should be the residue of the waxy tapioca starch and protease, for example, preferably less than 95% by mass, more preferably less than 90% by mass, even more preferably less than 75% by mass, even more preferably 50% by mass or less, and even more preferably 40% by mass or less, of the total mass of the meat modifier.
[0020] The meat modifier of the present invention can be manufactured by mixing the above-mentioned components. The mixing order of the components is not particularly limited and can be determined as appropriate considering the effort required for preparation, etc. The meat modifier of the present invention is preferably in powder form.
[0021] The meat modifier of the present invention is used for processing or pre-treatment of raw meat to be used as an ingredient in fried foods. More specifically, it is used to pre-treat raw meat to be used as an ingredient in fried foods before coating. Therefore, in the method for producing fried foods according to the present invention, the meat modifier of the present invention is applied to the raw meat before coating and deep-frying. In this method, "applying" the meat modifier of the present invention to the meat means incorporating the meat modifier into the surface or interior of the raw meat, preferably both the surface and the interior. The meat modifier of the present invention may be applied to the raw meat in powder form, or a liquid containing the meat modifier of the present invention may be applied. Preferably, a liquid containing the meat modifier of the present invention is applied to the raw meat.
[0022] A liquid containing the meat modifier of the present invention may be provided as a liquid composition for modifying meat for frying (hereinafter also referred to as "the modified liquid of the present invention"). The modified liquid of the present invention is prepared by mixing the meat modifier of the present invention with a liquid component (for example, water or a seasoning liquid). Preferably, the liquid component is a seasoning liquid. The seasoning liquid is not particularly limited as long as it is edible, and examples include liquids containing soy sauce, sake, salt, sugar, garlic, ginger, spices, mirin, umami seasonings, flavors, etc. The mass ratio of the meat modifier of the present invention to the liquid component in the modified liquid applied to raw meat is preferably 0.5 to 20 parts by mass, more preferably 1 to 10 parts by mass, of the liquid component per 1 part by mass of the meat modifier.
[0023] The method for applying the meat modifier of the present invention to raw meat can be any method that allows the meat modifier to be incorporated into the surface or interior of the raw meat. For example, when using the modification liquid of the present invention, methods include immersing the raw meat in the modification liquid, injecting the modification liquid into the raw meat, tumbling the raw meat with the modification liquid, massaging the raw meat with the modification liquid, or spraying or applying the modification liquid to the raw meat. Alternatively, when using the meat modifier of the present invention in powder form, methods include sprinkling or kneading the powder onto the raw meat. The operations of "sprinkling" and "kneading" encompass all operations that allow the powder of the meat modifier of the present invention to be directly attached to the surface of the raw meat. Specifically, examples of the "coating" operation include sprinkling the meat modifier from above the raw meat, placing the meat modifier and raw meat in a resealable bag and shaking the bag with the opening closed, and spreading the meat modifier on a plate or the like and rolling the raw meat on top of it. Examples of the "kneading" operation include sprinkling the meat modifier from above the raw meat and then pressing the meat modifier onto it, and spreading the meat modifier on a plate or the like and kneading the raw meat in the meat modifier. Any of the above methods can be used individually or in combination of two or more. Furthermore, each of the above methods can be carried out according to the usual procedures for each method.
[0024] The amount of the meat modifier of the present invention to be applied to the raw meat is preferably 0.5 to 25 parts by mass, more preferably 1 to 20 parts by mass, even more preferably 1.5 to 15 parts by mass, and even more preferably 2 to 10 parts by mass per 100 parts by mass of raw meat. The amount of the meat modifier of the present invention applied to the raw meat can be calculated as the difference in mass of the meat before and after application of the meat modifier. When using the modification liquid of the present invention, the concentration of the meat modifier of the present invention in the modification liquid and the amount of the modification liquid applied to the raw meat should be adjusted so that the amount of the meat modifier of the present invention in the modification liquid applied to the raw meat is within the above range.
[0025] As described above, fried food is produced by coating raw meat coated with the meat modifier of the present invention with a batter and then deep-frying it. If necessary, before coating, ingredients containing the raw meat coated with the meat modifier of the present invention may be mixed with, rolled in, or sandwiched with other ingredients (vegetables, cheese, spices, herbs, etc.). Any batter that can be used for fried food can be used without particular limitations. For example, the batter may be in powder form (blender), liquid form (batter), or a combination of the two. The battering operation can be carried out according to the usual procedure. The method of deep-frying the coated ingredients is also not particularly limited; for example, deep-frying may be done with a large amount of oil, or pan-frying may be done with a small amount of oil.
[0026] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
[0027] Test Example 1 (Manufacturing of meat modifier for fried foods) The following raw materials were mixed in the composition shown in Table 1 to manufacture a meat modifier for fried foods. • Waxy tapioca starch (NATURA Y68, manufactured by SIAM MODIFIED STARCH; amylopectin content 99% by mass or more) • Waxy corn starch (amylopectin content 99% by mass or more) • Tapioca starch (unprocessed tapioca starch, non-waxy) • Corn starch (unprocessed corn starch, non-waxy) • Potato starch (unprocessed potato starch, non-waxy) • Modified starch (hydroxypropyl phosphate crosslinked tapioca starch, non-waxy) • Protease A "Amano" 2SD (manufactured by Amano Enzyme Co., Ltd.) • Papain W-40 (manufactured by Amano Enzyme Co., Ltd.) • Bromelain F (manufactured by Amano Enzyme Co., Ltd.)
[0028] (Manufacturing of fried chicken) Each of the prepared meat modifiers for frying was mixed with a seasoning liquid (containing 80% water, 5% salt, 5% white pepper, 5% grated garlic, and 5% monosodium glutamate [all percentages are by mass]) in a mass ratio of 1:2 to prepare a modifier liquid. Chicken thigh meat was cut into pieces of 40g each. 1000g of this chicken meat and 150g of each of the prepared modifier liquids (5 parts by mass of the meat modifier per 100 parts by mass of meat) were placed in a tumbling machine and tumbling was performed for 60 minutes to coat the meat with the entire amount of the modifier liquid. Separately, a batter was prepared by mixing 100 parts by mass of cake flour and 120 parts by mass of water. 12g of this batter was applied to the surface of each piece of meat coated with the above-mentioned meat modifier. The ingredients coated with batter were deep-fried in salad oil heated to 175°C for 5 minutes to produce fried chicken. As a reference, fried chicken was also produced using the same procedure with a seasoning liquid that did not contain meat modifiers for deep-frying.
[0029] (Evaluation) The texture of fried chicken, after being cooled to room temperature (approximately 40°C) after deep-frying, was evaluated by 10 trained panelists. For the texture evaluation, the ease of crumbling (ease of falling apart) and elasticity of the meat ingredients were evaluated according to the following evaluation criteria, and the average score of the 10 evaluations was calculated. The results are shown in Table 1. For reference, a sample of fried chicken made using a seasoning liquid that does not contain meat modifiers for deep-frying was evaluated with a score of 2. <Evaluation Criteria> (Ease of crumbling) 5 points: Muscle fibers break apart very easily when chewed, extremely good. 4 points: Muscle fibers break apart easily when chewed, good. 3 points: Muscle fibers gradually break apart as chewing continues, no problem texture. 2 points: Muscle fibers do not break apart well when chewed, requiring biting to tear, somewhat poor. 1 point: Muscle fibers hardly break down when chewed, requiring strong biting to tear, poor. (Elasticity) 5 points: Muscle fibers feel very elastic overall, but not hard, extremely good. 4 points: Elastic overall, good. 3 points: Elastic, no problem texture. 2 points: Slightly too hard or slightly too soft texture, slightly poor. 1 point: Slightly too hard or slightly too soft texture, poor.
[0030]
[0031] Test Example 2 A meat modifier for deep-frying was prepared with the compositions shown in Tables 2 and 3 below. Using this, deep-fried chicken was prepared and evaluated in the same manner as in Test Example 1. The results are shown in Tables 2 and 3.
[0032]
[0033]
[0034] Test Example 3: Using the meat modifier for fried foods from Production Examples 1-3, fried chicken was produced and evaluated in the same manner as in Test Example 1, except that the amount of the additive applied to the chicken was changed as shown in Table 4. The results are shown in Table 4. Table 4 also includes the results from Production Examples 1-3.
[0035]
Claims
1. A meat modifier for fried foods, comprising waxy tapioca starch and protease, wherein the protease content is 0.0001 to 1% by mass.
2. The meat modifier for fried foods according to claim 1, wherein the waxy tapioca starch content is 5% by mass or more.
3. The meat modifier for fried foods according to claim 1, which is for improving the elasticity and the crumbling sensation that occurs when deep-fried meat is chewed, due to the breakdown of muscle fibers.
4. A liquid composition for modifying meat for frying, comprising the meat modifier for frying according to any one of claims 1 to 3.
5. The liquid composition for modifying meat for fried foods according to claim 4, comprising 0.5 to 20 parts by mass of a liquid component with respect to 1 part by mass of the meat modifier for fried foods.
6. A method for producing fried food, comprising: applying a meat modifier for frying described in any one of claims 1 to 3 to meat; coating the meat coated with the meat modifier; and deep-frying the coated meat.
7. The method according to claim 6, further comprising applying the meat to the meat in an amount of 0.5 to 25 parts by mass of the meat for frying per 100 parts by mass.
8. The method according to claim 6, comprising applying a liquid composition for modifying meat for frying containing the meat modifier for frying to the meat.
9. The method according to claim 8, wherein the liquid composition for modifying meat for frying contains 0.5 to 20 parts by mass of the liquid component with respect to 1 part by mass of the meat modifier for frying.