WO2020066844A1 - Composition for meat, method for manufacturing processed meat food, and method for improving texture of processed meat food - Google Patents

Composition for meat, method for manufacturing processed meat food, and method for improving texture of processed meat food Download PDF

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Publication number
WO2020066844A1
WO2020066844A1 PCT/JP2019/036801 JP2019036801W WO2020066844A1 WO 2020066844 A1 WO2020066844 A1 WO 2020066844A1 JP 2019036801 W JP2019036801 W JP 2019036801W WO 2020066844 A1 WO2020066844 A1 WO 2020066844A1
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Prior art keywords
meat
component
mass
processed
starch
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PCT/JP2019/036801
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French (fr)
Japanese (ja)
Inventor
淳平 窪田
采香 佐藤
三四郎 齋藤
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株式会社Ｊ－オイルミルズ
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Priority to JP2020548607A priority Critical patent/JP7389043B2/en
Publication of WO2020066844A1 publication Critical patent/WO2020066844A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling

Definitions

  • the present invention relates to a meat composition, a method for producing a processed meat food, and a method for improving the chewyness of the processed meat food.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2007-6724 discloses a retort pouch food in which meat is used alone or in combination with other food materials, in order to suppress a decrease in the texture of meat after retort sterilization.
  • Techniques for providing a meat quality improving agent to be added to meat include oil- and fat-processed starch containing fats and oils and glycerin organic acid fatty acid ester, and powder having an average particle size of 0.05 to 50 ⁇ m.
  • a meat quality improver comprising curdlan in a form is described.
  • the document describes a method of using such an improver dispersed in a pickle liquid.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2009-112269 describes a method for treating fish and shellfish using an oil-and-fat-modified starch containing an oil or fat and a glycerin organic acid fatty acid ester, and the fish and shellfish treated by such a treatment method. It is said that the reduction in yield due to cooking is improved and the texture after heating is excellent.
  • the literature exemplifies a method in which fat-and-oil-processed starch is added to fish and shellfish as a powder as a method for using the fat-and-oil-processed starch in seafood.
  • the following method for producing processed meat, a composition for meat, and a method for improving the chewyness of processed meat are provided.
  • a method for producing processed meat food comprising: A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
  • the step of preparing the dough includes a step of kneading the meat, the component (A) and the component (B) in one or two shapes selected from minced and pasty, [1] Or the method for producing a processed meat food according to [2].
  • the component (A) is applied such that an addition amount of the component (A) is 0.5 to 25 parts by mass with respect to 100 parts by mass of the meat.
  • the amount of the component (C): the pregelatinized starch and the amount of the component (A) added to the amount of the component (C) are 3 to 30 by mass.
  • the component (B) is one or more selected from the group consisting of sodium bicarbonate and potassium bicarbonate.
  • the meat composition is a powdery composition containing the following components (A) and (B).
  • (B) one or more alkali agents selected from the group consisting of sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate and potassium carbonate and a 10% by weight aqueous dispersion of component (A) Has a pH of 4.0 or more and 12.0 or less at 25 ° C.
  • the meat composition does not substantially contain a phosphate.
  • that it does not substantially contain a phosphate means that the phosphate is not intentionally added at the time of preparing the meat composition.
  • the content of the phosphate in the meat composition is preferably 0.01% by mass or less based on the whole meat composition.
  • Component (A) is an oil- and fat-processed starch.
  • Fat-and-oil-processed starch is starch produced by a process comprising adding one or more selected from the group consisting of edible fats and edible fats and oils to raw starch, followed by mixing and heating. Material.
  • raw material starch of the component (A) there is no limitation on the raw material starch of the component (A), and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and their modified starches
  • corn starch waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and their modified starches
  • acetylation; etherification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking, alone or in combination.
  • Component (A) is one or more selected from the group consisting of oil- and fat-processed tapioca starch, oil and fat-processed cornstarch, and oil-and-fat-processed waxy cornstarch, from the viewpoint of making the hardness, elasticity, and chewing response favorable. It is preferred that In addition, tapioca starch, corn starch and waxy corn starch which are raw materials of the above-mentioned oil-and-fat-processed tapioca starch, oil-and-fat-processed corn starch, and oil-and-fat-processed waxy corn starch may be modified starch.
  • the component (A) is more preferably an oil- and fat-processed phosphoric acid crosslinked tapioca starch from the viewpoint of making the hardness, elasticity, and chewing response preferable.
  • edible oils and fats as raw materials of the component (A) include soybean oil, safflower oil such as hyrinol safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, Rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, poppy oil and the like.
  • the edible oil / fat it is more preferable to use an oil / fat having an iodine value of 100 or more, and it is more preferable to use an oil / fat of 140 or more.
  • Such fats and oils having a high iodine value are easily oxidized by heating, have a high starch modifying effect, and can be expected to improve the texture of foods such as processed meat foods.
  • Specific examples of fats and oils having an iodine value of 140 or more include hyrinol safflower oil and linseed oil, and more preferably hyrinol safflower oil.
  • Examples of the edible fats and oils related substances include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; Polyglycerin fatty acid esters are preferred, and diglycerin monooleate is more preferred from the viewpoint of making the elasticity and chewing response favorable.
  • the blending amount of the edible oil or fat or the edible oil / fat-related substance at the time of preparing the fat / oil-processed starch is determined based on 100 parts by mass of the raw starch with respect to the edible oil / fat or the edible oil / fat or the like from the viewpoint of more surely obtaining the modifying effect of the starch.
  • the total amount of the substances is, for example, at least 0.005 parts by mass, preferably at least 0.008 parts by mass, more preferably at least 0.02 parts by mass.
  • the amount of the edible oil or fat or edible oil-related substance relative to 100 parts by weight of the raw starch is, for example, 2 parts by mass or less in total of the edible oil or fat and the edible oil or fat-related substance from the viewpoint of the texture improvement effect. It is preferably at most 0.5 part by mass, more preferably at most 0.8 part by mass.
  • the combination of starch and edible oil used in the production of oil-and-fat-processed starch is preferably a crosslinked tapioca starch, from the viewpoint of improving the yield of processed meat and obtaining meat-processed food having favorable hardness, elasticity, and chewing response.
  • the method for producing the oil- and fat-processed starch of the component (A) includes, for example, the following steps: A step of blending one or more selected from the group consisting of edible fats and edible fats and oils with raw starch to prepare a mixture, and a step of heat-treating the mixture obtained in the step of preparing the mixture .
  • the mixture may include a pH adjuster from the viewpoint of suppressing the oxidized odor of the fat-and-oil-processed starch.
  • the pH adjuster may be any pH adjuster that can be used in foods, and can be selected according to the types of raw starch and edible fats and oils.
  • hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide
  • carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate
  • organic acid salts such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate and the like, and one or more of these are preferable.
  • Is preferably blended. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like are used.
  • a 1% by mass aqueous solution having a pH at 25 ° C. of 6.5 or more it is more preferably 8.0 or more, and still more preferably 10 or more.
  • the amount of the pH adjuster added during the preparation of the fat-and-oil-processed starch is, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass, based on 100 parts by mass of the starch. It is at least part by mass, more preferably at least 0.03 part by mass.
  • the amount of the pH adjuster is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, based on 100 parts by mass of the starch. It is preferably at most 1.2 parts by mass, more preferably at most 1 part by mass.
  • the amount of the pH adjuster added can be adjusted so that the pH of the mixture is, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.
  • the pH of the mixture is a pH value measured by a glass electrode method by preparing a starch slurry having a concentration of 10% by mass of the mixture obtained in the step of preparing the mixture.
  • the pH adjuster is preferably added when mixing starch and fat.
  • the salt may be added as it is.
  • the pH adjuster is dissolved in advance with about 1 to 10 times the amount of water relative to the salt. Later, the salt solution obtained is added. More preferably, it is preferable to add the pH adjuster after dissolving in 0.1 to 10 parts by weight of water with respect to 100 parts by weight of the raw starch.
  • the order of adding the pH adjuster in the step of preparing the mixture is not limited, and the pH adjuster may be added after mixing the raw starch and the edible fat or edible fat or oil-related substance, or the raw starch and the pH adjuster may be added. After the addition of edible oils or fats or edible oils and fats-related substances may be added. Preferably, from the viewpoint of workability, it is preferable to add the pH adjuster after mixing the raw starch with the edible oil or fat or edible oil or fat related substance.
  • the step of heating the mixture In the step of heat-treating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain a processed fat and oil.
  • the heat treatment for example, when heating and roasting at a high temperature of 150 ° C. or more, there is a concern that the starch granules may be damaged due to damage to the starch granules and the inherent water retention of the starch may be lost. Then, when added to processed meat food, the yield may be reduced. Therefore, the heat treatment is preferably performed at a low temperature of 130 ° C. or lower, more preferably less than 120 ° C., and more preferably at a low temperature of about 40 to 110 ° C.
  • the lower limit of the heating temperature is not limited, but is set to, for example, 40 ° C. or higher from the viewpoint of appropriately shortening the heating period and improving productivity.
  • the heat treatment period is appropriately set according to the state of the starch and the heating temperature, and is, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, more preferably 6 hours or more and 18 days or less. is there.
  • the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C. is defined as hardness, elasticity, From the viewpoint of making the chewing response preferable, it is 4.0 or more, preferably 4.5 or more, more preferably 5.0 or more, still more preferably 5.5 or more, and even more preferably 6.0 or more. .
  • the pH of the component (A) is 12.0 or less, preferably 11.0 or less, more preferably 10.0 or less, and further preferably 9.5 or less.
  • the content of the component (A) in the meat composition is preferably 25% by mass or more, more preferably 40% by mass or more, based on the whole meat composition, from the viewpoint of suppressing off-flavor. It is preferably at least 65% by mass. Further, from the viewpoint of improving the fibrous texture, the content of the component (A) in the meat composition is preferably 97% by mass or less, more preferably 96% by mass or less, based on the whole meat composition. , More preferably 90% by mass or less, even more preferably 85% by mass or less.
  • Component (B) is one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate. From the viewpoint of improving the fibrous texture and suppressing the off-flavor, the component (B) is preferably at least one selected from the group consisting of sodium hydrogen carbonate (bicarbonate) and potassium hydrogen carbonate. However, sodium hydrogencarbonate, sodium carbonate, potassium hydrogencarbonate and potassium carbonate as pH adjusters when producing fat / oil modified starch are not included in the component (B).
  • the content of the component (B) in the meat composition is preferably 1.5% by mass or more based on the whole meat composition, from the viewpoint of improving the elasticity and chewing response of the processed meat food. Preferably it is 2.0% by mass or more, more preferably 3.0% by mass or more. From the viewpoint of enhancing the balance between the texture and taste of the processed meat food, the content of the component (B) in the meat composition may be, for example, 75% by mass or less based on the whole meat composition. The content is preferably 55% by mass or less, more preferably 26% by mass or less, further preferably 19% by mass or less, and still more preferably 13% by mass or less.
  • the content of the component (A) with respect to the content of the component (B) in the meat composition is determined from the viewpoints of suppressing the off-flavor and improving the fiber feeling.
  • the mass ratio is preferably at least 0.7, more preferably at least 2.0, and even more preferably at least 3.2.
  • the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and even more preferably 16 or less. It is as follows.
  • the meat composition may include components other than components (A) and (B).
  • the meat composition may further include the following component (C).
  • Component (C) is a starch other than component (A).
  • the pregelatinized starch is pregelatinized starch, and examples of the pregelatinization method include a jet cooker process, a drum dryer process, and an extruder process.
  • the pregelatinized starch of the component (C) includes partially pregelatinized starch.
  • the amylose content of the component (C) is preferably 30% by mass or more, more preferably 40% by mass or more, and 100% by mass or less, from the viewpoint of improving elasticity, chewing response and fibrous feel. .
  • the degree of cold water swelling can be used as an index of the degree of pregelatinization of the component (C).
  • the method for measuring the degree of cold water swelling will be described later in Examples.
  • the cold water swelling degree of the component (C) is preferably 3 or more, more preferably 4 or more, and still more preferably 5 from the viewpoint of improving the moist feeling of the processed meat food and improving the production yield of the processed meat food. That is all.
  • the degree of cold water swelling of the component (C) is preferably 40 or less, more preferably 30 or less, still more preferably 20 or less, and even more preferably 15 or less.
  • component (C) examples include starches such as corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch; and processed starch obtained by chemically, physically or enzymatically processing these starches.
  • pregelatinized starch using one or more selected from the group consisting of: Component (C) is preferably pregelatinized high-amylose corn starch from the viewpoint of improving elasticity, chewing response, and fiber feeling.
  • the content of the component (A) relative to the content of the component (C) in the meat composition is represented by a mass ratio
  • the mass ratio ((A) / (C)) is preferably 30 or less, more preferably 20 or less, further preferably 15 or less, and still more preferably 13 or less.
  • the meat composition may contain a powdery component other than the components (A) to (C).
  • a powdery component other than the components (A) to (C).
  • Specific examples of such components include starches other than components (A) and (B); Seasonings such as salt, sugar and sodium glutamate; Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder; A coloring agent such as sodium nitrite; Preservatives such as sodium sorbate, glycine, and sodium acetate; Antioxidants such as sodium ascorbate; Coloring agents such as cochineal pigments; Emulsion stabilizers such as sodium caseinate; Thickeners such as xanthan gum, locust bean gum, and guar gum; Nutrition enhancers such as shell calcined calcium, eggshell calcium, calcium carbonate and the like.
  • meat to which the meat composition is applied include mammal meat such as cows, pigs, sheep, and goats; Bird meat represented by poultry such as chickens, ducks, turkeys, geese and duck; Reptiles such as crocodile; Amphibians such as frogs; and meat of seafood such as fish and shrimp. These may be used alone or as a mixture of two or more.
  • the meat is preferably selected from the group consisting of chicken, pork, beef, and ground fish from the viewpoint of improving the taste and texture of the meat composition when applied.
  • the meat, which is a raw material of processed meat food is preferably in the form of minced meat or minced meat or paste.
  • processed meat food is obtained using the meat composition in the above-described embodiment.
  • Nuggets such as chicken nuggets as specific examples of processed meat foods
  • Meat pastes such as hamburgers, meatballs, sausages, meatballs, etc .
  • Fish and seafood pastes such as fried fish meat and fish meat sausage can be used.
  • the processed meat food is preferably selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
  • the method for producing processed meat food includes, for example, a step of applying the above-described components (A) and (B) to meat. More specifically, the method for producing processed meat food includes a step of applying ingredients (A) and (B) to meat to prepare a dough, and a step of heating the dough. From the viewpoint of improving the texture of the processed meat food, preferably, the step of preparing the dough comprises the step of preparing meat or ingredient (A) and ingredient (B) in one or two shapes selected from minced or pasty. Including the step of kneading.
  • the mass ratio ((A) / (B)) of the content of the component (A) to the content of the component (B) in the dough is used to suppress the off-flavor and to improve the fiber feeling.
  • the mass ratio is preferably 0.7 or more, more preferably 2.0 or more, and still more preferably 3.2 or more.
  • the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and still more preferably 16 or less from the viewpoint of improving the fibrous texture. is there.
  • the amount of the component (A) added to 100 parts by mass of meat is preferably 0.5 parts by mass or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. And more preferably 0.8 parts by mass or more, further preferably 1.2 parts by mass or more, still more preferably 3.0 parts by mass or more, and still more preferably 4.5 parts by mass or more.
  • the amount of the component (A) to be added to 100 parts by mass of the meat is preferably 25 parts by mass or less, more preferably 18 parts by mass or less.
  • component (C): pregelatinized starch may be further applied to meat.
  • the addition amount of the component (C) is preferably such that the mass ratio ((A) / (C)) falls within the range described above for the meat composition, and specifically, ((A) / (C)) is applied to meat so that 3 or more and 30 or less.
  • the components (A) and (B) may be independently applied to meat, or the aforementioned meat composition containing the components (A) and (B) may be prepared and prepared. May be applied to meat.
  • the components (A) and (B) and (C) are appropriately applied to meat independently, the total amount of the components (A) to (C) ((A) + (B) + (C)))
  • the amount of each component added may be set, for example, in accordance with the amount of each component added to the meat composition described above.
  • the addition amount of the meat composition to the whole dough of the processed meat food, hardness, elasticity of the processed meat food, from the viewpoint of improving the moist feeling preferably 0.5 mass % Or more, more preferably 0.8% by mass or more, still more preferably 1.1% by mass or more, and still more preferably 1.5% by mass or more.
  • the amount of the meat composition added to the whole dough of the processed meat food is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass. % Or less.
  • the total amount of the components (A) to (C) with respect to the whole dough is determined by, for example, the above-mentioned composition for meat with respect to the whole dough. It may be set according to the addition amount of the substance.
  • the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 6.8 or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. , More preferably 6.9 or more, more preferably 7.0 or more.
  • the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 8.6 or less, more preferably 8.3 or less, and still more preferably. 8.0 or less.
  • the processed meat food of the present embodiment since the components (A) and (B) are applied to the meat, even when the phosphate is not blended, the meat is processed after the teeth are put into the processed meat and during the mastication. It is excellent in the balance between preferred texture and flavor. According to the present embodiment, for example, it is also possible to obtain a processed meat food excellent in workability at the time of production.
  • the composition for meat according to the present embodiment contains the above-mentioned specific components (A) and (B), and thus is suitably used for meat, and is preferably used for meat after the teeth are put into the processed meat and during the mastication. It is possible to obtain a processed meat food having an excellent balance between the feeling and the flavor.
  • the preferred hardness and elasticity of the processed meat food when the teeth first enter, the chewing response during chewing and the ease with which the meat mass collapses, and the preferred fibrous texture and texture during chewing It is possible to obtain a processed meat food having an excellent balance of stickiness and moist feeling, and having a suppressed off-flavor.
  • the hardness and elasticity when teeth first enter the processed meat food, the chewing response during chewing and the ease of collapse of the meat mass, and the feeling of fiber during chewing also referred to as chewy in this specification Say.
  • the method for improving the chewyness of the processed meat food includes adding the above components (A) and (B) to the meat.
  • the components (A) and (B) are preferably incorporated into the meat.
  • This is a method of impregnating, for example, a method of kneading minced or pasty meat with components (A) and (B).
  • the components (A) and (B) may be blended as a composition containing them, or the components (A) and (B) may be blended separately.
  • the components (A) and (B) may be blended as a composition as a powder, or may be dissolved in water or a liquid such as soup or broth and blended.
  • one of the components (A) and (B) may be blended as a powder, and the other may be blended as a liquid.
  • the above-mentioned chewyness is preferably a chewing response during chewing and a tendency of a meat mass to collapse.
  • raw materials The following were mainly used as raw materials.
  • Gelatin Cook gelatin, Morinaga Seika Co., Ltd. powdered soy protein: Fujipro FR, Fuji Oil Co., Ltd. Reduced water syrup: Marby, H Plus B Life Sciences Co., Ltd. ⁇ -high amylose corn starch: Gelcol AH-F, J-Oil Co., Ltd.
  • Phosphate-crosslinked tapioca starch 1 Actbody TP-1
  • Phosphate-crosslinked tapioca starch 2 J-Oil Mills Co., Ltd .: TP-2
  • Phosphate-crosslinked tapioca starch 3 JT-Oil Mills: TP-4W, stock Oil-modified starch manufactured by Company J-Oil Mills 1: Oil-modified starch obtained in Production Example 1
  • Oil-modified starch obtained in Production Example 2 Oil-modified starch obtained in Production Example 2
  • Oil-modified starch 3 Oil processed in Production Example 3 starch
  • an oil- and fat-processed starch was produced according to “Preparation of oil-and-fat-processed starch (prototype A)” (Paragraph 0030) of Patent Document 2.
  • a fat and oil composition comprising 7.5 g of hyrinol safflower oil (iodine value: 145, manufactured by Summit Oil Co., Ltd.) and 7.5 g of glycerin diacetyltartaric acid fatty acid ester (manufactured by Riken Vitamin Co., Poem W-10) was heated to 60 ° C. ⁇ Dissolved.
  • Table 1 shows the pH of each of the processed fats and oils obtained in Production Examples 1 to 3.
  • the pH of the processed fat and oil was measured by the following method.
  • PH A 10% by mass aqueous dispersion was prepared for each of the fat-processed starches, and the pH of each aqueous dispersion at 25 ° C. was measured.
  • the degree of cold water swelling was measured by the method described in "Experimental Method for Starch and Related Carbohydrates", pp. 279-280, 1986. Specifically, it was measured by the following method.
  • (1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture, and the dry substance amount was calculated from the obtained moisture value.
  • 1 g of the sample was precisely weighed in terms of the amount of the dried substance, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25 ° C.
  • Example 1 to 4 Comparative Examples 1 and 2, Control Examples 1 and 2
  • Table 3 shows the composition of the materials. Further, among the examples described in Table 3 and Tables 4 to 6 described below, for the example in which the meat composition was prepared in advance (Example 4 in Table 3), “(A) + (B) + ( C) ”, that is, the total amount of the components (A) to (C) is the amount of the meat composition.
  • the remaining 5 g of the dough was diluted 10-fold with distilled water to make a slurry, and the pH was measured at 25 ° C. with a pH meter. 6. Frozen The molded nuggets were allowed to stand overnight at ⁇ 20 ° C. freezing. 7. Battering As a batter powder, juicy fried powder (manufactured by Daisho) and KPS-200 (manufactured by J-Oil Mills) were mixed at a mass ratio of 50:50. Water obtained by adding an equal volume of water to the mixed powder was used as a batter solution. The obtained batter was adhered to the frozen nugget. At this time, the meat weight after the batter was attached was measured. 8.
  • Fry 7 The nuggets obtained in the above were fried at 170 to 175 ° C. for 4.5 minutes to obtain chicken nuggets of each example. The nugget weight after frying was measured. Further, the nuggets after frying were allowed to stand at room temperature for about 30 minutes to remove rough heat, and then frozen ( ⁇ 20 ° C., overnight). Then, it was thawed in a microwave oven (1400 W) for 30 seconds, and the texture of the nugget after the thaw was sensory evaluated. Table 3 shows the evaluation results.
  • the nugget of Example 1 containing the components (A) and (B) was excellent in hardness, elasticity, chewing response, fiber feeling, taste / flavor, and moist feeling. Further, when ⁇ -high amylose corn starch was contained as the component (C) as in Examples 2 to 4, the moist feeling was further improved. Also, as in Example 4, even if a powder composition is mixed in advance to obtain a meat composition, and then added and mixed as a powder to produce a nugget, it is dissolved in water as in Example 3. A nugget with the same evaluation as that obtained after the addition was obtained.
  • Examples 5 to 7, Comparative Example 3 In this example, except that the materials described in Table 4 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
  • nuggets using one or more selected from sodium bicarbonate, potassium bicarbonate and sodium carbonate as component (B) have hardness, elasticity, chew response, fiber texture, taste / flavor, And it was excellent in moist feeling.
  • a nugget having a good texture was obtained.
  • the amounts of the components (A) and (B) added Were the same, sodium bicarbonate alone was more excellent in taste, flavor and moistness.
  • (3A) / (B) improved the fiber feeling and moist feeling at 37.0 as compared with 10.0.
  • Examples 8 to 12, Comparative Example 4 In this example, except that the materials described in Table 5 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
  • nuggets in which the amounts of component (A), component (B), and component (C) are within a predetermined range are hardness, elasticity, chew response, fiber feeling, taste / flavor, and moistness.
  • the feeling was excellent.
  • hardness and elasticity are good at 0.93% by mass or more, better at 2.31% by mass or more, and 3.7% by mass or more.
  • the chewing response was good at 0.93% by mass or more, and even better at 3.7% by mass or more.
  • the elasticity is good at 0.15% by mass or more and good at 0.25% by mass or more. It was even better, and even better at 0.75% by mass or more.
  • the content of the component (B) is good when the content is 0.75% by mass or less, more preferable when the content is 0.25% by mass or less, and even better when the content is 0.15% by mass. Met. The moist feeling was good at 0.25% by mass or more.
  • the taste / flavor is good at 46.3% by mass or more, better at 71.1% by mass or more, even better at 74.1% by mass or more, and further better at 87.2% by mass or more. It was better.
  • the hardness and moist feeling were good at 1.5 or more, 3.7 was even better, and 5.9 was even better.
  • Example 13 and 14 Comparative Examples 5 and 6, Control Example 4
  • production and evaluation of fish balls were performed.
  • the fish ball in which the pH of the component (A) was within the predetermined range was excellent in hardness, elasticity, chewing response, taste / flavor, and moist texture.
  • the pH of the component (A) was excellent when the pH was 5.8 or more, and was further excellent when the pH was 9.0.
  • fish balls using oil-and-fat-modified starch 3 having a pH of 3.5 were inferior in hardness, elasticity and chewing response.
  • sausages were prepared and evaluated.
  • (Sausage manufacturing method) According to the composition of Table 7, sausages were prepared according to the following procedures and subjected to sensory evaluation. 1. Pretreatment Minced pork lean (6 mm) was prepared, kneaded well with sodium nitrite and salt in advance, and allowed to stand at 4 ° C. for 1 hour. 2. Preparation of Meat Composition Of the raw materials described in Table 7, dried egg white (made by Kuppie Tamago), spice mix (pepper, nutmeg, ginger, garlic (all made by GABAN)) were previously mixed in the formulation shown in Table 7.
  • Boil cooking Heat cooking was performed in a 70 ° C. warm bath for 30 minutes. 7. Cooling The sample was cooled in running water for 10 minutes and subjected to a sensory evaluation.
  • Example 15 The sausage obtained in Example 15 had a moderate moist feeling, elasticity, hardness and chewing response. In addition, there was an appropriate fiber feeling, and the taste and flavor were good without any incongruity.

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Abstract

Provided is a method for manufacturing a processed meat food, said method comprising: a step for applying component (A), which is an oil- or fat-processed starch, and component (B), which is one or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate and potassium carbonate, to meat and thus preparing a dough; and a step for heating the dough, wherein the pH value at 25°C of a 10 mass% aqueous dispersion of component (A) is 4.0-12.0 inclusive.

Description

食肉用組成物、食肉加工食品の製造方法、および、食肉加工食品の歯ごたえを向上させる方法Meat composition, method for producing processed meat food, and method for improving texture of processed meat food
　本発明は、食肉用組成物、食肉加工食品の製造方法、および、食肉加工食品の歯ごたえを向上させる方法に関する。 The present invention relates to a meat composition, a method for producing a processed meat food, and a method for improving the chewyness of the processed meat food.
　従来より、食肉加工品の品質を改善する技術として、リン酸塩を入れることによって肉の水分を保つことができ、肉の弾力が高まり、軟らかい食感になることが知られている。
　また、食肉加工食品の品質を改善しようとするその他の技術として、特許文献１および２に記載のものがある。
　特許文献１（特開２００７－６７２４号公報）には、食肉が単独で、または他の食品素材と共に封入されたレトルトパウチ食品において、レトルト殺菌された後の食肉の食感低下を抑制するため原料肉に対して添加される食肉用品質改良剤を提供することを目的とする技術として、油脂およびグリセリン有機酸脂肪酸エステルを含有する油脂加工澱粉と、平均粒子径が０．０５～５０μｍである粉末状のカードランを含む食肉用品質改良剤について記載されている。また、同文献には、かかる改良剤をピックル液に分散させて使用する方法が記載されている。 Conventionally, as a technique for improving the quality of processed meat products, it has been known that by adding a phosphate salt, moisture of meat can be maintained, the elasticity of the meat is increased, and a soft texture is obtained.
Other techniques for improving the quality of processed meat foods include those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-6724) discloses a retort pouch food in which meat is used alone or in combination with other food materials, in order to suppress a decrease in the texture of meat after retort sterilization. Techniques for providing a meat quality improving agent to be added to meat include oil- and fat-processed starch containing fats and oils and glycerin organic acid fatty acid ester, and powder having an average particle size of 0.05 to 50 μm. A meat quality improver comprising curdlan in a form is described. In addition, the document describes a method of using such an improver dispersed in a pickle liquid.
　特許文献２（特開２００９－１１２２６９号公報）には、油脂およびグリセリン有機酸脂肪酸エステルを含有する油脂加工澱粉を用いる魚介類の処理方法について記載されており、かかる処理方法により処理された魚介類は、加熱調理による歩留まりの低下が改善され、また、加熱調理後の食感に優れるとされている。また、同文献には、油脂加工澱粉を魚介類に用いうる方法として、油脂加工澱粉を粉末のまま魚介類に添加する方法が例示されている。 Patent Document 2 (Japanese Patent Application Laid-Open No. 2009-112269) describes a method for treating fish and shellfish using an oil-and-fat-modified starch containing an oil or fat and a glycerin organic acid fatty acid ester, and the fish and shellfish treated by such a treatment method. It is said that the reduction in yield due to cooking is improved and the texture after heating is excellent. In addition, the literature exemplifies a method in which fat-and-oil-processed starch is added to fish and shellfish as a powder as a method for using the fat-and-oil-processed starch in seafood.
特開２００７－６７２４号公報JP 2007-6724 A 特開２００９－１１２２６９号公報JP 2009-112269 A
　ここで、前述のリン酸塩については、近年健康への好ましくない影響が懸念されており、食品メーカーもリン酸塩使用を避ける傾向がある。しかしながら、リン酸塩を配合しない場合、上記特許文献に記載の技術では、食肉加工食品に歯を入れてから咀嚼中にわたっての好ましい食感および風味のバランスに優れた食肉加工食品を得るという点で改善の余地があることが本発明者らの検討により明らかになった。 Here, regarding the above-mentioned phosphates, there is a concern about unfavorable effects on health in recent years, and food manufacturers tend to avoid using phosphates. However, when a phosphate is not added, the technique described in the above-mentioned patent document provides a processed meat food excellent in the balance between the preferred texture and flavor during the mastication after putting teeth in the processed meat food. The present inventors have found that there is room for improvement.
　本発明によれば、以下の食肉加工食品の製造方法、食肉用組成物、および、食肉加工食品の歯ごたえを向上させる方法が提供される。
［１］　以下の成分（Ａ）および（Ｂ）を食肉に適用し、生地を調製する工程と、
　前記生地を加熱する工程と、
　を含む、食肉加工食品の製造方法であって、
　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、食肉加工食品の製造方法。
　（Ａ）油脂加工澱粉
　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
［２］　前記生地中の前記成分（Ｂ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、０．７以上４５以下である、［１］に記載の製造方法。
［３］　生地を調製する前記工程が、ミンチ状およびペースト状から選択される１または２の形状の前記食肉、前記成分（Ａ）および前記成分（Ｂ）を混練する工程を含む、［１］または［２］に記載の食肉加工食品の製造方法。
［４］　生地を調製する前記工程において、前記成分（Ａ）の添加量が、前記食肉１００質量部に対し、０．５質量部以上２５質量部以下となるように前記成分（Ａ）を適用する、［１］乃至［３］いずれか１項に記載の食肉加工食品の製造方法。
［５］　生地を調製する前記工程において、さらに成分（Ｃ）：α化澱粉を、前記成分（Ｃ）の添加量に対する前記成分（Ａ）の添加量が、質量比で３以上３０以下となるように、前記食肉に適用する、［１］乃至［４］いずれか１項に記載の食肉加工食品の製造方法。
［６］　生地を調製する前記工程において、前記生地の１０質量％水分散液の、２５℃におけるｐＨが６．８以上８．６以下である、［１］乃至［５］いずれか１項に記載の食肉加工食品の製造方法。
［７］　前記食肉加工食品が、チキンナゲット、ハンバーグ、ソーセージおよびすり身フライからなる群から選択される、［１］乃至［６］いずれか１項に記載の食肉加工食品の製造方法。
［８］　以下の成分（Ａ）および（Ｂ）：
　（Ａ）油脂加工澱粉、
　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
　を含む、粉体状の食肉用組成物であって、
　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、食肉用組成物。
［９］　リン酸塩を実質的に含まない、［８］に記載の食肉用組成物。
［１０］　前記成分（Ｂ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、０．７以上４５以下である、［８］または［９］に記載の食肉用組成物。
［１１］　前記成分（Ａ）が、油脂加工リン酸架橋タピオカ澱粉である、［８］乃至［１０］いずれか１項に記載の食肉用組成物。
［１２］　前記成分（Ｂ）が、炭酸水素ナトリウムまたは炭酸水素カリウムからなる群から選択される１以上である、［８］乃至［１１］いずれか１項に記載の食肉用組成物。
［１３］　成分（Ｃ）：α化澱粉をさらに含む、［８］乃至［１２］いずれか１項に記載の食肉用組成物。
［１４］　前記成分（Ｃ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、３以上３０以下である、［１３］に記載の食肉用組成物。
［１５］　当該食肉用組成物中、前記成分（Ａ）を２５質量％以上９７質量％以下含む、［８］乃至［１４］いずれか１項に記載の食肉用組成物。
［１６］　前記食肉が、鶏肉、豚肉、牛肉、魚すり身からなる群から選択される１または２以上である、［８］乃至［１５］いずれか１項に記載の食肉用組成物。
［１７］　以下の成分（Ａ）および（Ｂ）：
　（Ａ）油脂加工澱粉、
　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
　を食肉に含有させることを含む、食肉加工食品の歯ごたえを向上させる方法であって、
　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、前記方法。 According to the present invention, the following method for producing processed meat, a composition for meat, and a method for improving the chewyness of processed meat are provided.
[1] a step of applying the following components (A) and (B) to meat to prepare a dough;
Heating the dough,
A method for producing processed meat food, comprising:
A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
(A) fat and oil modified starch (B) one or more alkali agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate and potassium carbonate [2] content of the component (B) in the dough The production method according to [1], wherein the content of the component (A) with respect to the amount is 0.7 to 45 by mass.
[3] The step of preparing the dough includes a step of kneading the meat, the component (A) and the component (B) in one or two shapes selected from minced and pasty, [1] Or the method for producing a processed meat food according to [2].
[4] In the step of preparing the dough, the component (A) is applied such that an addition amount of the component (A) is 0.5 to 25 parts by mass with respect to 100 parts by mass of the meat. The method for producing a processed meat food according to any one of [1] to [3].
[5] In the step of preparing the dough, the amount of the component (C): the pregelatinized starch and the amount of the component (A) added to the amount of the component (C) are 3 to 30 by mass. The method for producing a processed meat food according to any one of [1] to [4], wherein the method is applied to the meat.
[6] The method according to any one of [1] to [5], wherein in the step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is from 6.8 to 8.6. A method for producing the processed meat food according to the above.
[7] The method for producing a processed meat food according to any one of [1] to [6], wherein the processed meat food is selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
[8] The following components (A) and (B):
(A) fat and oil modified starch,
(B) a powdery meat composition comprising one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate,
A meat composition, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
[9] The meat composition according to [8], which is substantially free of phosphate.
[10] The meat composition according to [8] or [9], wherein the content of the component (A) with respect to the content of the component (B) is 0.7 or more and 45 or less by mass ratio.
[11] The meat composition according to any one of [8] to [10], wherein the component (A) is an oil- and fat-processed phosphoric acid-crosslinked tapioca starch.
[12] The meat composition according to any one of [8] to [11], wherein the component (B) is one or more selected from the group consisting of sodium bicarbonate and potassium bicarbonate.
[13] The meat composition according to any one of [8] to [12], further comprising a component (C): pregelatinized starch.
[14] The meat composition according to [13], wherein the content of the component (A) with respect to the content of the component (C) is 3 to 30 in mass ratio.
[15] The meat composition according to any one of [8] to [14], wherein the meat composition contains the component (A) in an amount of 25% by mass to 97% by mass.
[16] The composition for meat according to any one of [8] to [15], wherein the meat is one or more selected from the group consisting of chicken, pork, beef, and ground fish.
[17] The following components (A) and (B):
(A) fat and oil modified starch,
(B) A method for improving the chewyness of processed meat foods, which comprises adding one or more alkaline agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate and potassium carbonate to meat. hand,
The above method, wherein the pH of the 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
　以上説明したように本発明によれば、リン酸塩を配合しない場合においても、食肉加工食品に歯を入れてから咀嚼中にわたっての好ましい食感および風味のバランスに優れる食肉加工食品を得ることができる。 As described above, according to the present invention, even in the case where a phosphate is not blended, it is possible to obtain a processed meat food having an excellent balance between the preferred texture and the flavor during the mastication after putting the teeth in the processed meat food. it can.
　以下、本発明の実施の形態について、各成分の具体例を挙げて説明する。なお、各成分はいずれも単独でまたは２種以上を組み合わせて用いることができる。 Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. Each component can be used alone or in combination of two or more.
　（食肉用組成物）
　本実施形態において、食肉用組成物は、以下の成分（Ａ）および（Ｂ）を含む粉末状の組成物である。
（Ａ）油脂加工澱粉
（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
　そして、成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である。 (Meat composition)
In the present embodiment, the meat composition is a powdery composition containing the following components (A) and (B).
(A) fat-and-oil-processed starch (B) one or more alkali agents selected from the group consisting of sodium hydrogencarbonate, potassium hydrogencarbonate, sodium carbonate and potassium carbonate and a 10% by weight aqueous dispersion of component (A) Has a pH of 4.0 or more and 12.0 or less at 25 ° C.
　また、食肉用組成物は、リン酸塩を実質的に含まないことが好ましい。ここで、リン酸塩を実質的に含まないとは、食肉用組成物の調製時にリン酸塩が意図的に配合されていないことをいう。このとき、食肉用組成物中のリン酸塩の含有量は、食肉用組成物全体に対して好ましくは０．０１質量％以下である。 It is preferable that the meat composition does not substantially contain a phosphate. Here, that it does not substantially contain a phosphate means that the phosphate is not intentionally added at the time of preparing the meat composition. At this time, the content of the phosphate in the meat composition is preferably 0.01% by mass or less based on the whole meat composition.
（成分（Ａ））
　成分（Ａ）は、油脂加工澱粉である。油脂加工澱粉とは、原料澱粉に食用油脂および食用油脂類縁物質からなる群から選択される１種または２種以上を添加した後、混合、加熱する操作を備えた工程を経て生産される澱粉質素材である。 (Component (A))
Component (A) is an oil- and fat-processed starch. Fat-and-oil-processed starch is starch produced by a process comprising adding one or more selected from the group consisting of edible fats and edible fats and oils to raw starch, followed by mixing and heating. Material.
　成分（Ａ）の原料澱粉に制限はなく、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、コムギ澱粉、コメ澱粉、サゴ澱粉、甘藷澱粉、緑豆澱粉、エンドウ豆澱粉およびこれらの化工澱粉、たとえばアセチル化；エーテル化；リン酸架橋化、アジピン酸架橋化などの架橋化を、単独もしくは組み合わせたものなどが挙げられる。
　また、成分（Ａ）は、硬さ、弾力性、噛み応えを好ましいものとする観点から、油脂加工タピオカ澱粉、油脂加工コーンスターチおよび油脂加工ワキシーコーンスターチからなる群から選択される１種または２種以上であることが好ましい。なお、上記油脂加工タピオカ澱粉、油脂加工コーンスターチおよび油脂加工ワキシーコーンスターチの原料であるタピオカ澱粉、コーンスターチおよびワキシーコーンスターチは、化工澱粉であってもよい。
　成分（Ａ）は、硬さ、弾力性、噛み応えを好ましいものとする観点から、より好ましくは油脂加工リン酸架橋タピオカ澱粉である。 There is no limitation on the raw material starch of the component (A), and corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch and their modified starches For example, acetylation; etherification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking, alone or in combination.
Component (A) is one or more selected from the group consisting of oil- and fat-processed tapioca starch, oil and fat-processed cornstarch, and oil-and-fat-processed waxy cornstarch, from the viewpoint of making the hardness, elasticity, and chewing response favorable. It is preferred that In addition, tapioca starch, corn starch and waxy corn starch which are raw materials of the above-mentioned oil-and-fat-processed tapioca starch, oil-and-fat-processed corn starch, and oil-and-fat-processed waxy corn starch may be modified starch.
The component (A) is more preferably an oil- and fat-processed phosphoric acid crosslinked tapioca starch from the viewpoint of making the hardness, elasticity, and chewing response preferable.
　また、成分（Ａ）の原料である食用油脂として、大豆油、ハイリノールサフラワー油等のサフラワー油、コーン油、ナタネ油、エゴマ油、アマニ油、ヒマワリ油、落花生油、綿実油、オリーブ油、コメ油、パーム油、ヤシ油、ゴマ油、椿油、茶油、カラシ油、カポック油、カヤ油、クルミ油、ケシ油などが挙げられる。
　また、食用油脂として、ヨウ素価が１００以上の油脂を用いることがより好ましく、さらに１４０以上の油脂を用いることが好ましい。このようなヨウ素価の高い油脂は加熱による酸化を受けやすく、澱粉の改質効果が高く、食肉加工食品等の食品の食感改良効果が期待できる。ヨウ素価が１４０以上の油脂として、具体的には、ハイリノールサフラワー油、アマニ油などが挙げられ、より好ましくはハイリノールサフラワー油である。 In addition, edible oils and fats as raw materials of the component (A) include soybean oil, safflower oil such as hyrinol safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, Rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, poppy oil and the like.
Further, as the edible oil / fat, it is more preferable to use an oil / fat having an iodine value of 100 or more, and it is more preferable to use an oil / fat of 140 or more. Such fats and oils having a high iodine value are easily oxidized by heating, have a high starch modifying effect, and can be expected to improve the texture of foods such as processed meat foods. Specific examples of fats and oils having an iodine value of 140 or more include hyrinol safflower oil and linseed oil, and more preferably hyrinol safflower oil.
　また、食用油脂類縁物質として、モノグリセリン脂肪酸エステル；ポリグリセリン脂肪酸エステル；ポリグリセリン縮合リシノレイン酸エステル；有機酸脂肪酸エステル；ショ糖脂肪酸エステル；ソルビタン脂肪酸エステル；ポリソルベート；リン脂質などが挙げられるが、硬さ、弾力性、噛み応えを好ましいものとする観点から、ポリグリセリン脂肪酸エステルが好ましく、ジグリセリンモノオレイン酸エステルがより好ましい。 Examples of the edible fats and oils related substances include monoglycerin fatty acid ester; polyglycerin fatty acid ester; polyglycerin condensed ricinoleic acid ester; organic acid fatty acid ester; sucrose fatty acid ester; sorbitan fatty acid ester; polysorbate; Polyglycerin fatty acid esters are preferred, and diglycerin monooleate is more preferred from the viewpoint of making the elasticity and chewing response favorable.
　ここで、油脂加工澱粉調製時の食用油脂または食用油脂類縁物質の配合量は、澱粉の改質効果をより確実に得る観点から、１００質量部の原料澱粉に対して、食用油脂および食用油脂類縁物質の合計でたとえば０．００５質量部以上とし、０．００８質量部以上が好ましく、より好ましくは０．０２質量部以上とする。また、１００質量部の原料澱粉に対しての食用油脂または食用油脂類縁物質の配合量は、食感改良効果の観点から、食用油脂および食用油脂類縁物質の合計でたとえば２質量部以下とし、１．５質量部以下が好ましく、より好ましくは０．８質量部以下とする。 Here, the blending amount of the edible oil or fat or the edible oil / fat-related substance at the time of preparing the fat / oil-processed starch is determined based on 100 parts by mass of the raw starch with respect to the edible oil / fat or the edible oil / fat or the like from the viewpoint of more surely obtaining the modifying effect of the starch. The total amount of the substances is, for example, at least 0.005 parts by mass, preferably at least 0.008 parts by mass, more preferably at least 0.02 parts by mass. The amount of the edible oil or fat or edible oil-related substance relative to 100 parts by weight of the raw starch is, for example, 2 parts by mass or less in total of the edible oil or fat and the edible oil or fat-related substance from the viewpoint of the texture improvement effect. It is preferably at most 0.5 part by mass, more preferably at most 0.8 part by mass.
　また、油脂加工澱粉の製造に用いる澱粉と食用油脂の組み合わせは、硬さ、弾力性、噛み応えが好ましい食肉加工食品を得るとともに、食肉加工食品の歩留まりを向上させる観点から、好ましくは架橋タピオカ澱粉、タピオカ澱粉、コーンスターチおよびワキシーコーンスターチからなる群から選ばれる１種または２種以上と、ヨウ素価が１００以上の油脂との組み合わせであり、より好ましくは架橋タピオカ澱粉とハイリノールサフラワー油の組み合わせである。 In addition, the combination of starch and edible oil used in the production of oil-and-fat-processed starch is preferably a crosslinked tapioca starch, from the viewpoint of improving the yield of processed meat and obtaining meat-processed food having favorable hardness, elasticity, and chewing response. , A combination of one or more selected from the group consisting of tapioca starch, corn starch and waxy corn starch, and an oil having an iodine value of 100 or more, more preferably a combination of cross-linked tapioca starch and hyrinol safflower oil. is there.
　次に、成分（Ａ）の製造方法を説明する。
　成分（Ａ）の油脂加工澱粉の製造方法は、たとえば、以下の工程を含む：
原料澱粉に、食用油脂および食用油脂類縁物質からなる群から選択される１種または２種以上を配合して混合物を調製する工程、ならびに
混合物を調製する工程で得られた混合物を加熱処理する工程。 Next, a method for producing the component (A) will be described.
The method for producing the oil- and fat-processed starch of the component (A) includes, for example, the following steps:
A step of blending one or more selected from the group consisting of edible fats and edible fats and oils with raw starch to prepare a mixture, and a step of heat-treating the mixture obtained in the step of preparing the mixture .
　ここで、混合物を調製する工程において、油脂加工澱粉の酸化臭を抑制する観点から、混合物がｐＨ調整剤を含む構成としてもよい。
　ｐＨ調整剤は、食品に利用可能なｐＨ調整剤であればよく、原料澱粉および食用油脂の種類に応じて選択することができるが、水への溶解性や、最終製品への味などの影響から、水酸化ナトリウム、水酸化カリウム、水酸化カルシウム、水酸化マグネシウム等の水酸化物；炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム等の炭酸塩；およびリン酸水素２ナトリウム、リン酸２水素ナトリウム等のリン酸塩；およびクエン酸３ナトリウム、酢酸ナトリウム、乳酸ナトリウム、コハク酸２ナトリウム、グルコン酸ナトリウム、酒石酸ナトリウム、フマル酸１ナトリウム等の上記以外の有機酸塩等が好ましく、これらの１種以上を配合するのが好ましい。さらに好ましくは、炭酸ナトリウム、炭酸水素ナトリウム、炭酸カリウム等の炭酸塩を１種以上用いる。
　また、油脂加工澱粉の酸化臭をさらに効果的に抑制する観点からは、ｐＨ調整剤として、１質量％水溶液の２５℃におけるｐＨが６．５以上であるものを用いることが好ましく、上記ｐＨはより好ましくは８．０以上、さらに好ましくは１０以上である。 Here, in the step of preparing the mixture, the mixture may include a pH adjuster from the viewpoint of suppressing the oxidized odor of the fat-and-oil-processed starch.
The pH adjuster may be any pH adjuster that can be used in foods, and can be selected according to the types of raw starch and edible fats and oils. To hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide; carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate; and disodium hydrogen phosphate and sodium dihydrogen phosphate And other organic acid salts such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate and the like, and one or more of these are preferable. Is preferably blended. More preferably, one or more carbonates such as sodium carbonate, sodium hydrogen carbonate, potassium carbonate and the like are used.
In addition, from the viewpoint of more effectively suppressing the oxidized odor of the fat-and-oil-processed starch, it is preferable to use, as the pH adjuster, a 1% by mass aqueous solution having a pH at 25 ° C. of 6.5 or more. It is more preferably 8.0 or more, and still more preferably 10 or more.
　油脂加工澱粉調製時のｐＨ調整剤の添加量は、成分（Ａ）の酸化臭を抑制する観点から、澱粉１００質量部に対して、たとえば０．００５質量部以上であり、好ましくは０．０２質量部以上、さらに好ましくは０．０３質量部以上である。また、食肉加工食品にえぐみが生じることを抑制する観点から、ｐＨ調整剤の添加量は、澱粉１００質量部に対してたとえば２質量部以下であり、好ましくは１．５質量部以下、さらに好ましくは１．２質量部以下、よりいっそう好ましくは１質量部以下である。
　また、ｐＨ調整剤の添加量は、混合物のｐＨがたとえば６．５～１０．９程度、好ましくは６．５～１０．５程度となるように調整することができる。
　混合物のｐＨは、前述の混合物を調製する工程にて得られた混合物の１０質量％濃度の澱粉スラリーを調製して、ガラス電極法により測定したｐＨ値である。 From the viewpoint of suppressing the oxidizing odor of the component (A), the amount of the pH adjuster added during the preparation of the fat-and-oil-processed starch is, for example, 0.005 parts by mass or more, preferably 0.02 parts by mass, based on 100 parts by mass of the starch. It is at least part by mass, more preferably at least 0.03 part by mass. In addition, from the viewpoint of suppressing the occurrence of scour in the processed meat food, the amount of the pH adjuster is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, based on 100 parts by mass of the starch. It is preferably at most 1.2 parts by mass, more preferably at most 1 part by mass.
Further, the amount of the pH adjuster added can be adjusted so that the pH of the mixture is, for example, about 6.5 to 10.9, preferably about 6.5 to 10.5.
The pH of the mixture is a pH value measured by a glass electrode method by preparing a starch slurry having a concentration of 10% by mass of the mixture obtained in the step of preparing the mixture.
　ｐＨ調整剤は、好ましくは澱粉と油脂を混合するときに、添加する。ｐＨ調整剤の添加方法に制限はなく、塩をそのままの形で添加してもよいが、好ましくは、事前に塩類に対して、１～１０倍量程度の水でｐＨ調整剤を溶解させた後、得られた塩溶液を添加する。さらに好ましくは、１００質量部の原料澱粉に対して０．１質量部以上１０質量部以下の水にｐＨ調整剤を溶解した後、添加することが好ましい。ｐＨ調整剤を事前に水溶液とすることにより、加熱による澱粉の損傷をさらに安定的に抑制できる。
　なお、混合物を調製する工程におけるｐＨ調整剤の添加順序に制限はなく、原料澱粉と食用油脂または食用油脂類縁物質を混合した後にｐＨ調整剤を添加してもよいし、原料澱粉とｐＨ調整剤を添加した後、食用油脂または食用油脂類縁物質を加えてもよい。好ましくは、作業性の点から、原料澱粉と食用油脂または食用油脂類縁物質を混合した後にｐＨ調整剤を添加するのがよい。 The pH adjuster is preferably added when mixing starch and fat. There is no limitation on the method of adding the pH adjuster, and the salt may be added as it is. Preferably, the pH adjuster is dissolved in advance with about 1 to 10 times the amount of water relative to the salt. Later, the salt solution obtained is added. More preferably, it is preferable to add the pH adjuster after dissolving in 0.1 to 10 parts by weight of water with respect to 100 parts by weight of the raw starch. By using the pH adjuster in advance as an aqueous solution, starch damage due to heating can be more stably suppressed.
The order of adding the pH adjuster in the step of preparing the mixture is not limited, and the pH adjuster may be added after mixing the raw starch and the edible fat or edible fat or oil-related substance, or the raw starch and the pH adjuster may be added. After the addition of edible oils or fats or edible oils and fats-related substances may be added. Preferably, from the viewpoint of workability, it is preferable to add the pH adjuster after mixing the raw starch with the edible oil or fat or edible oil or fat related substance.
　次に、混合物を加熱処理する工程について説明する。
　混合物を加熱処理する工程において、混合物を調製する工程で得られた混合物を加熱することにより、油脂加工澱粉が得られる。
　加熱処理については、たとえば１５０℃以上の高温で加熱、焙焼すると澱粉粒の損傷により、澱粉の粘度が低下し、澱粉本来の保水性が失われる懸念がある。すると、食肉加工食品に加えたときに歩留まりの減少などが生じるおそれがある。そのため、加熱処理は、好ましくは１３０℃以下、より好ましくは１２０℃未満の低温でおこない、より好ましくは４０～１１０℃程度の低温で加熱処理する。こうすることにより、澱粉の損傷を押さえ、食肉改良効果がより高くなる。なお、加熱温度の下限に制限はないが、加熱期間を適度に短縮して生産性を向上させる観点から、たとえば４０℃以上とする。 Next, the step of heating the mixture will be described.
In the step of heat-treating the mixture, the mixture obtained in the step of preparing the mixture is heated to obtain a processed fat and oil.
Regarding the heat treatment, for example, when heating and roasting at a high temperature of 150 ° C. or more, there is a concern that the starch granules may be damaged due to damage to the starch granules and the inherent water retention of the starch may be lost. Then, when added to processed meat food, the yield may be reduced. Therefore, the heat treatment is preferably performed at a low temperature of 130 ° C. or lower, more preferably less than 120 ° C., and more preferably at a low temperature of about 40 to 110 ° C. By doing so, the damage to the starch is suppressed, and the meat improving effect is further enhanced. The lower limit of the heating temperature is not limited, but is set to, for example, 40 ° C. or higher from the viewpoint of appropriately shortening the heating period and improving productivity.
　加熱処理する期間は、澱粉の状態および加熱温度に応じて適宜設定され、たとえば０．５時間以上２５日以下、好ましくは５時間以上２０日以下であり、より好ましくは６時間以上１８日以下である。 The heat treatment period is appropriately set according to the state of the starch and the heating temperature, and is, for example, 0.5 hours or more and 25 days or less, preferably 5 hours or more and 20 days or less, more preferably 6 hours or more and 18 days or less. is there.
　以上により成分（Ａ）を得ることができる。
　成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨ（ガラス電極法による測定値を指す。以下、単に「成分（Ａ）のｐＨ」ともよぶ。）は、硬さ、弾力性、噛み応えを好ましいものとする観点から、４．０以上であり、好ましくは４．５以上、より好ましくは５．０以上、さらに好ましくは５．５以上、さらにより好ましくは６．０以上である。
　また、同様の観点から、成分（Ａ）のｐＨは、１２．０以下であり、好ましくは１１．０以下、より好ましくは１０．０以下、さらに好ましくは９．５以下である。 Thus, the component (A) can be obtained.
The pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C. (measured by a glass electrode method; hereinafter, also simply referred to as “pH of the component (A)”) is defined as hardness, elasticity, From the viewpoint of making the chewing response preferable, it is 4.0 or more, preferably 4.5 or more, more preferably 5.0 or more, still more preferably 5.5 or more, and even more preferably 6.0 or more. .
In addition, from the same viewpoint, the pH of the component (A) is 12.0 or less, preferably 11.0 or less, more preferably 10.0 or less, and further preferably 9.5 or less.
　食肉用組成物中の成分（Ａ）の含有量は、異風味を抑制する観点から、食肉用組成物全体に対して、好ましくは２５質量％以上であり、より好ましくは４０質量％以上、さらに好ましくは６５質量％以上である。
　また、繊維感を向上させる観点から、食肉用組成物中の成分（Ａ）の含有量は、食肉用組成物全体に対して、好ましくは９７質量％以下であり、より好ましくは９６質量％以下、さらに好ましくは９０質量％以下であり、さらにより好ましくは８５質量％以下である。 The content of the component (A) in the meat composition is preferably 25% by mass or more, more preferably 40% by mass or more, based on the whole meat composition, from the viewpoint of suppressing off-flavor. It is preferably at least 65% by mass.
Further, from the viewpoint of improving the fibrous texture, the content of the component (A) in the meat composition is preferably 97% by mass or less, more preferably 96% by mass or less, based on the whole meat composition. , More preferably 90% by mass or less, even more preferably 85% by mass or less.
（成分（Ｂ））
　成分（Ｂ）は、炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１以上のアルカリ剤である。
　繊維感の向上および異風味を抑制する観点から、成分（Ｂ）は、好ましくは炭酸水素ナトリウム（重曹）および炭酸水素カリウムからなる群から選択される１以上である。ただし、油脂加工澱粉を製造する際のｐＨ調整剤としての炭酸水素ナトリウム、炭酸ナトリウム、炭酸水素カリウムおよび炭酸カリウムは、成分（Ｂ）には含まれない。 (Component (B))
Component (B) is one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate.
From the viewpoint of improving the fibrous texture and suppressing the off-flavor, the component (B) is preferably at least one selected from the group consisting of sodium hydrogen carbonate (bicarbonate) and potassium hydrogen carbonate. However, sodium hydrogencarbonate, sodium carbonate, potassium hydrogencarbonate and potassium carbonate as pH adjusters when producing fat / oil modified starch are not included in the component (B).
　食肉用組成物中の成分（Ｂ）の含有量は、食肉加工食品の弾力および噛み応えを向上する観点から、食肉用組成物全体に対して、好ましくは１．５質量％以上であり、より好ましくは２．０質量％以上、さらに好ましくは３．０質量％以上である。
　また、食肉加工食品の食感と食味のバランスを高める観点から、食肉用組成物中の成分（Ｂ）の含有量は、食肉用組成物全体に対して、たとえば７５質量％以下であってもよく、好ましくは５５質量％以下であり、より好ましくは２６質量％以下であり、さらに好ましくは１９質量％以下であり、さらにより好ましくは１３質量％以下である。 The content of the component (B) in the meat composition is preferably 1.5% by mass or more based on the whole meat composition, from the viewpoint of improving the elasticity and chewing response of the processed meat food. Preferably it is 2.0% by mass or more, more preferably 3.0% by mass or more.
From the viewpoint of enhancing the balance between the texture and taste of the processed meat food, the content of the component (B) in the meat composition may be, for example, 75% by mass or less based on the whole meat composition. The content is preferably 55% by mass or less, more preferably 26% by mass or less, further preferably 19% by mass or less, and still more preferably 13% by mass or less.
　また、食肉用組成物中の成分（Ｂ）の含有量に対する成分（Ａ）の含有量、すなわち、（（Ａ）／（Ｂ））は、異風味の抑制および繊維感の向上の観点から、質量比で、好ましくは０．７以上であり、より好ましくは２．０以上、さらに好ましくは３．２以上である。
　また、弾力性と噛み応え向上の観点から、上記質量比（（Ａ）／（Ｂ））は、好ましくは４５以下であり、より好ましくは２５以下、さらに好ましくは２０以下、さらにより好ましくは１６以下である。 Further, the content of the component (A) with respect to the content of the component (B) in the meat composition, that is, ((A) / (B)) is determined from the viewpoints of suppressing the off-flavor and improving the fiber feeling. The mass ratio is preferably at least 0.7, more preferably at least 2.0, and even more preferably at least 3.2.
In addition, from the viewpoint of improving elasticity and chewing response, the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and even more preferably 16 or less. It is as follows.
（その他の成分）
　食肉用組成物は、成分（Ａ）および（Ｂ）以外の成分を含んでもよい。
　たとえば、食肉用組成物が、以下の成分（Ｃ）をさらに含んでもよい。
成分（Ｃ）：α化澱粉
　成分（Ｃ）は、成分（Ａ）以外の澱粉である。ここで、α化澱粉とはα化処理された澱粉であり、α化処理の方法としては、たとえばジェットクッカー処理、ドラムドライヤー処理、エクストルーダー処理等が挙げられる。なお、成分（Ｃ）のα化澱粉には、部分的にα化された澱粉も含まれる。
　食肉用組成物がさらに成分（Ｃ）を含む構成とすることにより、食肉加工食品の製造時の作業性を向上させることができる。たとえば、食肉用組成物がさらに成分（Ｃ）を含む構成とすることにより、ミンチ状やペースト状の食肉を用いて製造される食肉加工食品の成形性を向上させることも可能となる。 (Other components)
The meat composition may include components other than components (A) and (B).
For example, the meat composition may further include the following component (C).
Component (C): pregelatinized starch Component (C) is a starch other than component (A). Here, the pregelatinized starch is pregelatinized starch, and examples of the pregelatinization method include a jet cooker process, a drum dryer process, and an extruder process. The pregelatinized starch of the component (C) includes partially pregelatinized starch.
When the meat composition further includes the component (C), the workability at the time of producing processed meat food can be improved. For example, when the meat composition further includes the component (C), the moldability of processed meat food produced using minced or pasty meat can be improved.
　成分（Ｃ）のアミロース含量は、弾力性や噛み応え、繊維感を向上させる観点から、好ましくは３０質量％以上であり、より好ましくは４０質量％以上であり、また、１００質量％以下である。 The amylose content of the component (C) is preferably 30% by mass or more, more preferably 40% by mass or more, and 100% by mass or less, from the viewpoint of improving elasticity, chewing response and fibrous feel. .
　また、成分（Ｃ）のα化度の指標としては、冷水膨潤度を用いることができる。冷水膨潤度の測定方法については実施例の項で後述する。 冷 Also, as an index of the degree of pregelatinization of the component (C), the degree of cold water swelling can be used. The method for measuring the degree of cold water swelling will be described later in Examples.
　成分（Ｃ）の冷水膨潤度は、食肉加工食品のしっとり感を向上する観点および食肉加工食品の製造歩留まりを向上させる観点から、好ましくは３以上であり、より好ましくは４以上、さらに好ましくは５以上である。
　また、同様の観点から、成分（Ｃ）の冷水膨潤度は、好ましくは４０以下であり、より好ましくは３０以下、さらに好ましくは２０以下、さらにより好ましくは１５以下である。 The cold water swelling degree of the component (C) is preferably 3 or more, more preferably 4 or more, and still more preferably 5 from the viewpoint of improving the moist feeling of the processed meat food and improving the production yield of the processed meat food. That is all.
In addition, from the same viewpoint, the degree of cold water swelling of the component (C) is preferably 40 or less, more preferably 30 or less, still more preferably 20 or less, and even more preferably 15 or less.
　成分（Ｃ）の具体例としては、コーンスターチ、ハイアミロースコーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉などの澱粉類；およびこれらの澱粉を化学的、物理的または酵素的に加工した加工澱粉からなる群から選択される１または２以上を原料澱粉とするα化澱粉が挙げられる。弾力性や噛み応え、繊維感の向上の観点から、成分（Ｃ）は、好ましくはα化ハイアミロースコーンスターチである。 Specific examples of the component (C) include starches such as corn starch, high amylose corn starch, waxy corn starch, potato starch, tapioca starch, wheat starch; and processed starch obtained by chemically, physically or enzymatically processing these starches. And pregelatinized starch using one or more selected from the group consisting of: Component (C) is preferably pregelatinized high-amylose corn starch from the viewpoint of improving elasticity, chewing response, and fiber feeling.
　食肉用組成物が成分（Ｃ）を含むとき、食肉用組成物中の成分（Ｃ）の含有量に対する成分（Ａ）の含有量すなわち（（Ａ）／（Ｃ））は、質量比で、食肉加工食品のしっとり感を向上する観点から、好ましくは３以上であり、より好ましくは５以上、さらに好ましくは８以上である。
　また、同様の観点から、上記質量比（（Ａ）／（Ｃ））は、好ましくは３０以下であり、より好ましくは２０以下、さらに好ましくは１５以下、さらにより好ましくは１３以下である。 When the meat composition contains the component (C), the content of the component (A) relative to the content of the component (C) in the meat composition, that is, ((A) / (C)) is represented by a mass ratio, From the viewpoint of improving the moist feeling of the processed meat food, it is preferably 3 or more, more preferably 5 or more, and still more preferably 8 or more.
From the same viewpoint, the mass ratio ((A) / (C)) is preferably 30 or less, more preferably 20 or less, further preferably 15 or less, and still more preferably 13 or less.
　また、食肉用組成物は、成分（Ａ）～（Ｃ）以外の粉体状の成分を含んでもよい。かかる成分の具体例として、成分（Ａ）および（Ｂ）以外の澱粉；
塩、砂糖、グルタミン酸ナトリウム等の調味料；
ナツメグ、こしょう、ガーリックパウダー、ジンジャーパウダー、ターメリックパウダー等のスパイス類；
亜硝酸ナトリウム等の発色剤；
ソルビン酸ナトリウムやグリシン、酢酸Ｎａ等の保存料；
アスコルビン酸ナトリウム等の酸化防止剤；
コチニール色素などの着色料；
カゼインナトリウム等の乳化安定剤；
キサンタンガムやローカストビーンガム、グアーガム等の増粘剤；
貝殻焼成カルシウム、卵殻カルシウム、炭酸カルシウム等の栄養強化剤が挙げられる。 Further, the meat composition may contain a powdery component other than the components (A) to (C). Specific examples of such components include starches other than components (A) and (B);
Seasonings such as salt, sugar and sodium glutamate;
Spices such as nutmeg, pepper, garlic powder, ginger powder, turmeric powder;
A coloring agent such as sodium nitrite;
Preservatives such as sodium sorbate, glycine, and sodium acetate;
Antioxidants such as sodium ascorbate;
Coloring agents such as cochineal pigments;
Emulsion stabilizers such as sodium caseinate;
Thickeners such as xanthan gum, locust bean gum, and guar gum;
Nutrition enhancers such as shell calcined calcium, eggshell calcium, calcium carbonate and the like.
（食肉）
　本実施形態において、食肉用組成物が適用される食肉の具体例として、牛、豚、羊、山羊等の哺乳動物の肉；
鶏、アヒル、七面鳥、ガチョウ、鴨等の家禽類に代表される鳥類の肉；
ワニ等の爬虫類；
カエル等の両生類；ならびに
魚、エビ等の魚介類の肉等が挙げられる。これらは１種で用いても２種以上を混合して用いてもよい。
　食肉用組成物を適用した際の食味および食感の好ましさを向上する観点から、食肉は、好ましくは鶏肉、豚肉、牛肉、魚すり身からなる群から選択される。
　また、同様の観点から、食肉加工食品の原料である食肉は、好ましくは挽肉、すり身等のミンチ状あるいはペースト状である。 (meat)
In the present embodiment, specific examples of meat to which the meat composition is applied include mammal meat such as cows, pigs, sheep, and goats;
Bird meat represented by poultry such as chickens, ducks, turkeys, geese and duck;
Reptiles such as crocodile;
Amphibians such as frogs; and meat of seafood such as fish and shrimp. These may be used alone or as a mixture of two or more.
The meat is preferably selected from the group consisting of chicken, pork, beef, and ground fish from the viewpoint of improving the taste and texture of the meat composition when applied.
In addition, from the same viewpoint, the meat, which is a raw material of processed meat food, is preferably in the form of minced meat or minced meat or paste.
　（食肉加工食品）
　本実施形態において、食肉加工食品は、上述した本実施形態における食肉用組成物を用いて得られる。
　食肉加工食品の具体例として、チキンナゲット等のナゲット類；
　ハンバーグ、ミートボール、ソーセージ、つくね等の畜肉練り物類；
　魚すり身フライ、魚肉ソーセージ等の魚介練り物類が挙げられる。
　食肉用組成物を適用した際の食味および食感の好ましさを向上する観点から、食肉加工食品は、好ましくはチキンナゲット、ハンバーグ、ソーセージおよびすり身フライからなる群から選択される。 (Meat processed food)
In this embodiment, processed meat food is obtained using the meat composition in the above-described embodiment.
Nuggets such as chicken nuggets as specific examples of processed meat foods;
Meat pastes such as hamburgers, meatballs, sausages, meatballs, etc .;
Fish and seafood pastes such as fried fish meat and fish meat sausage can be used.
From the viewpoint of improving the taste and taste of the texture when the meat composition is applied, the processed meat food is preferably selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
　（食肉加工食品の製造方法）
　本実施形態において、食肉加工食品の製造方法は、たとえば、上述した成分（Ａ）および（Ｂ）を食肉に適用する工程を含む。さらに具体的には、食肉加工食品の製造方法は、成分（Ａ）および（Ｂ）を食肉に適用し、生地を調製する工程と、かかる生地を加熱する工程と、を含む。
　食肉加工食品の食感を好ましくする観点から、好ましくは、生地を調製する上記工程が、ミンチ状またはペースト状から選択される１または２の形状の食肉、成分（Ａ）および成分（Ｂ）を混練する工程を含む。 (Production method of processed meat)
In the present embodiment, the method for producing processed meat food includes, for example, a step of applying the above-described components (A) and (B) to meat. More specifically, the method for producing processed meat food includes a step of applying ingredients (A) and (B) to meat to prepare a dough, and a step of heating the dough.
From the viewpoint of improving the texture of the processed meat food, preferably, the step of preparing the dough comprises the step of preparing meat or ingredient (A) and ingredient (B) in one or two shapes selected from minced or pasty. Including the step of kneading.
　本実施形態の製造方法において、生地中の成分（Ｂ）の含有量に対する成分（Ａ）の含有量の質量比（（Ａ）／（Ｂ））は、異風味の抑制および繊維感の向上の観点から、質量比で、好ましくは０．７以上であり、より好ましくは２．０以上、さらに好ましくは３．２以上である。
　また、上記質量比（（Ａ）／（Ｂ））は、繊維感の向上の観点から、好ましくは４５以下であり、より好ましくは２５以下、さらに好ましくは２０以下、さらにより好ましくは１６以下である。 In the production method of the present embodiment, the mass ratio ((A) / (B)) of the content of the component (A) to the content of the component (B) in the dough is used to suppress the off-flavor and to improve the fiber feeling. From the viewpoint, the mass ratio is preferably 0.7 or more, more preferably 2.0 or more, and still more preferably 3.2 or more.
In addition, the mass ratio ((A) / (B)) is preferably 45 or less, more preferably 25 or less, still more preferably 20 or less, and still more preferably 16 or less from the viewpoint of improving the fibrous texture. is there.
　また、生地を調製する上記工程において、食肉１００質量部に対する成分（Ａ）の添加量は、食肉加工食品の硬さ、弾力性、しっとり感の向上の観点から、好ましくは０．５質量部以上であり、より好ましくは０．８質量部以上、さらに好ましくは１．２質量部以上、さらにまた好ましくは３．０質量部以上、さらにより好ましくは４．５質量部以上である。
　また、繊維感の向上の観点から、食肉１００質量部に対する成分（Ａ）の添加量は、好ましくは２５質量部以下であり、より好ましくは１８質量部以下である。 In addition, in the above step of preparing the dough, the amount of the component (A) added to 100 parts by mass of meat is preferably 0.5 parts by mass or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. And more preferably 0.8 parts by mass or more, further preferably 1.2 parts by mass or more, still more preferably 3.0 parts by mass or more, and still more preferably 4.5 parts by mass or more.
In addition, from the viewpoint of improving the fibrous texture, the amount of the component (A) to be added to 100 parts by mass of the meat is preferably 25 parts by mass or less, more preferably 18 parts by mass or less.
　また、生地を調製する上記工程において、さらに成分（Ｃ）：α化澱粉を食肉に適用してもよい。
　このとき、成分（Ｃ）の添加量については、好ましくは、質量比（（Ａ）／（Ｃ））が食肉用組成物について前述した範囲となる量とし、具体的には（（Ａ）／（Ｃ））が３以上３０以下となるように食肉に適用する。 Further, in the above step of preparing the dough, component (C): pregelatinized starch may be further applied to meat.
At this time, the addition amount of the component (C) is preferably such that the mass ratio ((A) / (C)) falls within the range described above for the meat composition, and specifically, ((A) / (C)) is applied to meat so that 3 or more and 30 or less.
　生地を調製する上記工程において、成分（Ａ）および（Ｂ）を独立して食肉に適用してもよいし、成分（Ａ）および（Ｂ）を含む前述の食肉用組成物を準備してこれを食肉に適用してもよい。また、成分（Ａ）および（Ｂ）ならびに適宜（Ｃ）を独立して食肉に適用するとき、成分（Ａ）～（Ｃ）の合計（（Ａ）＋（Ｂ）＋（Ｃ）））に対する各成分の添加量を、たとえば前述した食肉用組成物に対する各成分の添加量に準じて設定してもよい。
　また、生地を調製する上記工程において、食肉加工食品の生地全体に対する食肉用組成物の添加量は、食肉加工食品の硬さ、弾力性、しっとり感の向上の観点から、好ましくは０．５質量％以上であり、より好ましくは０．８質量％以上であり、さらに好ましくは１．１質量％以上であり、さらにより好ましくは１．５質量％以上である。
　また、繊維感の向上の観点から、食肉加工食品の生地全体に対する食肉用組成物の添加量は、好ましくは２０質量％以下であり、より好ましくは１５質量％以下であり、さらに好ましくは１０質量％以下である。
　また、成分（Ａ）および（Ｂ）ならびに適宜（Ｃ）を独立して食肉に適用するとき、生地全体に対する成分（Ａ）～（Ｃ）の合計量を、たとえば上述の生地全体に対する食肉用組成物の添加量に準じて設定してもよい。 In the above step of preparing the dough, the components (A) and (B) may be independently applied to meat, or the aforementioned meat composition containing the components (A) and (B) may be prepared and prepared. May be applied to meat. When the components (A) and (B) and (C) are appropriately applied to meat independently, the total amount of the components (A) to (C) ((A) + (B) + (C))) The amount of each component added may be set, for example, in accordance with the amount of each component added to the meat composition described above.
Further, in the above step of preparing the dough, the addition amount of the meat composition to the whole dough of the processed meat food, hardness, elasticity of the processed meat food, from the viewpoint of improving the moist feeling, preferably 0.5 mass % Or more, more preferably 0.8% by mass or more, still more preferably 1.1% by mass or more, and still more preferably 1.5% by mass or more.
In addition, from the viewpoint of improving the fibrous texture, the amount of the meat composition added to the whole dough of the processed meat food is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass. % Or less.
When the components (A) and (B) and (C) are appropriately applied to meat independently, the total amount of the components (A) to (C) with respect to the whole dough is determined by, for example, the above-mentioned composition for meat with respect to the whole dough. It may be set according to the addition amount of the substance.
　また、生地を調製する上記工程において、生地の１０質量％水分散液の、２５℃におけるｐＨは、食肉加工食品の硬さ、弾力性、しっとり感の向上の観点から、好ましくは６．８以上であり、より好ましくは６．９以上、より好ましくは７．０以上である。
　また、食肉加工食品の異風味を抑制する観点から、生地の１０質量％水分散液の、２５℃におけるｐＨは、好ましくは８．６以下であり、より好ましくは８．３以下、さらに好ましくは８．０以下である。 In the above step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 6.8 or more from the viewpoint of improving the hardness, elasticity, and moistness of the processed meat food. , More preferably 6.9 or more, more preferably 7.0 or more.
From the viewpoint of suppressing the off-flavor of processed meat food, the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C. is preferably 8.6 or less, more preferably 8.3 or less, and still more preferably. 8.0 or less.
　本実施形態の食肉加工食品においては、食肉に成分（Ａ）および（Ｂ）が適用されているため、リン酸塩を配合しない場合においても、食肉加工食品に歯を入れてから咀嚼中にわたっての好ましい食感および風味のバランスに優れるものである。また、本実施形態によれば、たとえば、製造時の作業性に優れる食肉加工食品を得ることも可能となる。 In the processed meat food of the present embodiment, since the components (A) and (B) are applied to the meat, even when the phosphate is not blended, the meat is processed after the teeth are put into the processed meat and during the mastication. It is excellent in the balance between preferred texture and flavor. According to the present embodiment, for example, it is also possible to obtain a processed meat food excellent in workability at the time of production.
　また、本実施形態における食肉用組成物は、上述した特定の成分（Ａ）および（Ｂ）を含むため、食肉に好適に用いられ、食肉加工食品に歯を入れてから咀嚼中にわたっての好ましい食感および風味のバランスに優れる食肉加工食品を得ることができる。たとえば、本実施形態によれば、食肉加工食品の最初に歯が入るときの好ましい硬さおよび弾力感、咀嚼中の噛み応えと肉塊の崩れやすさ、ならびに、咀嚼中の好ましい繊維感とパサつかないしっとり感のバランスに優れるとともに、異風味が抑制された食肉加工食品を得ることも可能となる。
　ここで、食肉加工食品の最初に歯が入るときの硬さおよび弾力感、咀嚼中の噛み応えと肉塊の崩れやすさ、ならびに、咀嚼中の繊維感のことを、本明細書における歯ごたえともいう。 In addition, the composition for meat according to the present embodiment contains the above-mentioned specific components (A) and (B), and thus is suitably used for meat, and is preferably used for meat after the teeth are put into the processed meat and during the mastication. It is possible to obtain a processed meat food having an excellent balance between the feeling and the flavor. For example, according to the present embodiment, the preferred hardness and elasticity of the processed meat food when the teeth first enter, the chewing response during chewing and the ease with which the meat mass collapses, and the preferred fibrous texture and texture during chewing. It is possible to obtain a processed meat food having an excellent balance of stickiness and moist feeling, and having a suppressed off-flavor.
Here, the hardness and elasticity when teeth first enter the processed meat food, the chewing response during chewing and the ease of collapse of the meat mass, and the feeling of fiber during chewing, also referred to as chewy in this specification Say.
　（食肉加工食品の歯ごたえを向上させる方法）
　また、本実施形態において、食肉加工食品の歯ごたえを向上させる方法は、上述の成分（Ａ）および（Ｂ）を食肉に含有させることを含む。
　成分（Ａ）および（Ｂ）を食肉に含有させる方法に制限はないが、食肉加工食品の食感や食味のばらつきを抑制する観点から、好ましくは成分（Ａ）および（Ｂ）を食肉中に含浸させる方法であり、たとえば、ミンチ状やペースト状の食肉と成分（Ａ）および（Ｂ）とを混練する方法とすることができる。
　ここで、成分（Ａ）および（Ｂ）を、これらを含む組成物として配合してもよいし、成分（Ａ）および（Ｂ）を別々に配合してもよい。また、成分（Ａ）および（Ｂ）を組成物として粉体のまま配合してもよく、水やスープ、出汁等の液体に溶解し配合してもよい。あるいは成分（Ａ）および（Ｂ）のうち一方を粉体のまま配合し、他方を液体として配合することもできる。
　また、前記歯ごたえとは、好ましくは咀嚼中の噛み応えと肉塊の崩れやすさである。 (How to improve the texture of processed meats)
In the present embodiment, the method for improving the chewyness of the processed meat food includes adding the above components (A) and (B) to the meat.
There is no limitation on the method for incorporating the components (A) and (B) into the meat, but from the viewpoint of suppressing variations in the texture and taste of the processed meat food, the components (A) and (B) are preferably incorporated into the meat. This is a method of impregnating, for example, a method of kneading minced or pasty meat with components (A) and (B).
Here, the components (A) and (B) may be blended as a composition containing them, or the components (A) and (B) may be blended separately. Further, the components (A) and (B) may be blended as a composition as a powder, or may be dissolved in water or a liquid such as soup or broth and blended. Alternatively, one of the components (A) and (B) may be blended as a powder, and the other may be blended as a liquid.
The above-mentioned chewyness is preferably a chewing response during chewing and a tendency of a meat mass to collapse.
　以下に本発明の実施例を示すが、本発明の趣旨はこれらに限定されるものではない。
　以下の例において、断りのない場合、「％」とは、「質量％」である。また、断りのない場合、「部」とは、「質量部」である。 Examples of the present invention are shown below, but the gist of the present invention is not limited to these.
In the following examples, “%” is “% by mass” unless otherwise specified. Unless otherwise noted, “parts” means “parts by mass”.
　（原材料）
　原材料として、主に以下のものを使用した。
ゼラチン：クックゼラチン、森永製菓社製
粉状大豆タンパク：フジプロＦＲ、不二製油社製
還元水あめ：マービー、ＨプラスＢライフサイエンス社製
α化ハイアミロースコーンスターチ：ジェルコールＡＨ－Ｆ、株式会社Ｊ－オイルミル
ズ製、アミロース含量５０％、冷水膨潤度６．５
リン酸架橋タピオカ澱粉１：アクトボディーＴＰ－１、株式会社Ｊ－オイルミルズ製
リン酸架橋タピオカ澱粉２：ＴＰ－２、株式会社Ｊ－オイルミルズ製
リン酸架橋タピオカ澱粉３：ＴＰ－４Ｗ、株式会社Ｊ－オイルミルズ製
油脂加工澱粉１：製造例１で得られた油脂加工澱粉
油脂加工澱粉２：製造例２で得られた油脂加工澱粉
油脂加工澱粉３：製造例３で得られた油脂加工澱粉 (raw materials)
The following were mainly used as raw materials.
Gelatin: Cook gelatin, Morinaga Seika Co., Ltd. powdered soy protein: Fujipro FR, Fuji Oil Co., Ltd. Reduced water syrup: Marby, H Plus B Life Sciences Co., Ltd. α-high amylose corn starch: Gelcol AH-F, J-Oil Co., Ltd. Mills, amylose content 50%, cold water swelling 6.5
Phosphate-crosslinked tapioca starch 1: Actbody TP-1, Phosphate-crosslinked tapioca starch 2: J-Oil Mills Co., Ltd .: TP-2, Phosphate-crosslinked tapioca starch 3: JT-Oil Mills: TP-4W, stock Oil-modified starch manufactured by Company J-Oil Mills 1: Oil-modified starch obtained in Production Example 1 Oil-modified starch obtained in Production Example 2: Oil-modified starch obtained in Production Example 2 Oil-modified starch 3: Oil processed in Production Example 3 starch
　（製造例１）
　１００質量部のリン酸架橋タピオカ澱粉１に、ハイリノールサフラワー油（ヨウ素価１４５、株式会社サミット製油製）０．１質量部、ジグリセリンモノオレイン酸エステル０．０５質量部、および、炭酸ナトリウム１０質量部に対して水３０質量部を加えて炭酸ナトリウムを完全に溶解させた２５％炭酸ナトリウム水溶液０．４質量部（炭酸ナトリウム当量として０．１質量部）を加え、混合機（スーパーミキサー、株式会社カワタ製）で３０００ｒｐｍ、３分間均一に混合し、混合物（水分１４．８％）を得た。この混合物を棚段式乾燥機にて、７０℃１０日間加熱し、油脂加工澱粉１を得た。
　なお、本例および以下の製造例に記載の油脂加工澱粉の製造においては、混合機として上記スーパーミキサーを用いた。 (Production Example 1)
To 100 parts by mass of phosphoric acid-crosslinked tapioca starch 1, 0.1 part by mass of hyrinol safflower oil (iodine value: 145, manufactured by Summit Oil Co., Ltd.), 0.05 part by mass of diglycerin monooleate, and sodium carbonate 30 parts by mass of water was added to 10 parts by mass, and 0.4 parts by mass of a 25% aqueous sodium carbonate solution in which sodium carbonate was completely dissolved (0.1 parts by mass as sodium carbonate equivalent) was added. (Made by Kawata Corporation) at 3,000 rpm for 3 minutes to obtain a mixture (water content: 14.8%). This mixture was heated in a tray type drier at 70 ° C. for 10 days to obtain an oil- and fat-processed starch 1.
In addition, in the production of the fat and oil modified starch described in this example and the following production examples, the above-mentioned super mixer was used as a mixer.
　（製造例２）
　１００質量部のリン酸架橋タピオカ澱粉（リン酸架橋タピオカ澱粉２およびリン酸架橋タピオカ澱粉３の１：１の混合物）に、脱脂大豆粉１．７質量部、および、ハイリノールサフラワー油（ヨウ素価１４５、サミット製油社製）０．２質量部を加え、混合機で３０００ｒｐｍ、３分間均一に混合し、混合物（水分１４．８％）を得た。この混合物を棚段式乾燥機にて、７０℃１０日間加熱し、油脂加工澱粉（油脂加工澱粉２）を得た。 (Production Example 2)
To 100 parts by mass of phosphoric acid-crosslinked tapioca starch (a 1: 1 mixture of phosphoric acid-crosslinked tapioca starch 2 and phosphoric acid-crosslinked tapioca starch 3), 1.7 parts by mass of defatted soybean flour, and hyrinol safflower oil (iodine) The mixture was uniformly mixed at 3000 rpm for 3 minutes with a mixer to obtain a mixture (water content: 14.8%). This mixture was heated in a tray type drier at 70 ° C. for 10 days to obtain an oil- and fat-processed starch (oil and fat-processed starch 2).
　（製造例３）
　本例では、特許文献２の「油脂加工澱粉（試作品Ａ）の作成」（段落００３０）に準じて油脂加工澱粉を製造した。
　ハイリノールサフラワー油（ヨウ素価１４５、サミット製油社製）７．５ｇとグリセリンジアセチル酒石酸脂肪酸エステル（理研ビタミン社製、ポエムＷ－１０）７．５ｇとからなる油脂組成物を６０℃に加温・溶解した。タピオカ架橋澱粉「アクトボディーＴＰ－１」（株式会社Ｊ－オイルミルズ製）の水分を１２．５％に調湿したもの１００質量部に対して上記油脂組成物０．５質量部を添加し、混合機で３０００ｒｐｍ、１０分間均一に混合した。得られた混合物を、密閉タンクに詰めて、６０℃にて１４日間加熱処理し、油脂加工澱粉（油脂加工澱粉３）を得た。 (Production Example 3)
In this example, an oil- and fat-processed starch was produced according to “Preparation of oil-and-fat-processed starch (prototype A)” (Paragraph 0030) of Patent Document 2.
A fat and oil composition comprising 7.5 g of hyrinol safflower oil (iodine value: 145, manufactured by Summit Oil Co., Ltd.) and 7.5 g of glycerin diacetyltartaric acid fatty acid ester (manufactured by Riken Vitamin Co., Poem W-10) was heated to 60 ° C.・ Dissolved. 0.5 parts by mass of the above fat and oil composition was added to 100 parts by mass of a tapioca crosslinked starch "Actobody TP-1" (manufactured by J-Oil Mills Co., Ltd.) adjusted to 12.5%, The mixture was uniformly mixed at 3000 rpm for 10 minutes using a mixer. The obtained mixture was packed in a closed tank and heat-treated at 60 ° C. for 14 days to obtain a fat / oil modified starch (oil / fat modified starch 3).
　製造例１～３で得られた各油脂加工澱粉のｐＨを表１に示す。ここで、油脂加工澱粉のｐＨは以下の方法で測定した。
（ｐＨ）
　各油脂加工澱粉について、１０質量％の水分散液を調製し、２５℃における各水分散液のｐＨを測定した。 Table 1 shows the pH of each of the processed fats and oils obtained in Production Examples 1 to 3. Here, the pH of the processed fat and oil was measured by the following method.
(PH)
A 10% by mass aqueous dispersion was prepared for each of the fat-processed starches, and the pH of each aqueous dispersion at 25 ° C. was measured.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
（冷水膨潤度の測定方法）
　「澱粉・関連糖質実験法」、２７９－２８０頁、１９８６年、学会出版センターに記載
される方法で冷水膨潤度を測定した。具体的には以下の方法で測定した。
（１）試料を、水分計（研精工業株式会社、電磁水分計：型番ＭＸ５０）を用いて、１２５℃で加熱乾燥させて水分測定し、得られた水分値から乾燥物質量を算出した。
（２）この乾燥物質量換算で試料１ｇ精秤し、遠心管にとり、メチルアルコール１ｍＬに含浸させ、ガラス棒で撹拌しながら、２５℃の蒸留水を加え正確に５０ｍＬとした。ときどき振盪し、２５℃で２０分間放置した。遠心分離機（日立工機社製、日立卓上遠心機ＣＴ６Ｅ型；ローター：Ｔ４ＳＳ型スイングローター；アダプター：５０ＴＣ×２Ｓアダプタ）にて２５℃で３０分間、４０００ｒｐｍで遠心分離し、上清を傾斜して、秤量瓶にとった。秤量瓶にとった上清を蒸発乾固させ、さらに１１０℃にて３時間減圧乾燥し、秤量し上清乾燥質量を求めた。さらに沈澱部質量を求め、次式で溶解度を算出後、冷水膨潤度を算出した。
溶解度（Ｓ）ｄｂ％＝上清乾燥質量（ｍｇ）／１０００×１００
冷水膨潤度＝沈澱部質量（ｍｇ）／（１０００×（１００－Ｓ）／１００） (Method of measuring cold water swelling degree)
The degree of cold water swelling was measured by the method described in "Experimental Method for Starch and Related Carbohydrates", pp. 279-280, 1986. Specifically, it was measured by the following method.
(1) The sample was heated and dried at 125 ° C. using a moisture meter (Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture, and the dry substance amount was calculated from the obtained moisture value.
(2) 1 g of the sample was precisely weighed in terms of the amount of the dried substance, placed in a centrifuge tube, impregnated with 1 mL of methyl alcohol, and distilled water at 25 ° C. was added to the mixture while stirring with a glass rod to make exactly 50 mL. Occasional shaking and standing at 25 ° C. for 20 minutes. Centrifuge at 25 ° C. for 30 minutes at 4000 rpm in a centrifuge (Hitachi Koki Co., Ltd., Hitachi Desktop Centrifuge CT6E; rotor: T4SS swing rotor; adapter: 50TC × 2S adapter), and decant the supernatant. And put it in a weighing bottle. The supernatant taken in the weighing bottle was evaporated to dryness, further dried under reduced pressure at 110 ° C. for 3 hours, weighed, and the supernatant dried mass was determined. Further, the mass of the precipitate was determined, the solubility was calculated by the following equation, and the degree of cold water swelling was calculated.
Solubility (S) db% = Dry supernatant mass (mg) / 1000 × 100
Degree of cold water swelling = mass of precipitated part (mg) / (1000 × (100-S) / 100)
　（実施例１～４、比較例１、２、対照例１および２）
　本例では、チキンナゲットの作製および評価をおこなった。材料の配合を表３に示す。また、表３および後述の表４～表６に記載の例のうち、食肉用組成物を事前に調製した例（表３の実施例４）については、「（Ａ）＋（Ｂ）＋（Ｃ）」すなわち成分（Ａ）～（Ｃ）の配合量の合計は、食肉用組成物の配合量である。 (Examples 1 to 4, Comparative Examples 1 and 2, Control Examples 1 and 2)
In this example, the production and evaluation of chicken nuggets were performed. Table 3 shows the composition of the materials. Further, among the examples described in Table 3 and Tables 4 to 6 described below, for the example in which the meat composition was prepared in advance (Example 4 in Table 3), “(A) + (B) + ( C) ”, that is, the total amount of the components (A) to (C) is the amount of the meat composition.
（チキンナゲットの製造方法）
１．肉処理・塩積
　表３に記載の材料のうち、１の材料を予め混合した。まず、ゼラチンを常温の水に膨潤させた。その間に、肉、グルタミン酸Ｎａおよび塩をよく練り合わせ冷蔵した。ゼラチンが膨潤した後、すみやかに肉と混合した。
２．粉混合
　表３に記載の材料のうち、２の材料を予め混合した。
３．塩類の調製
　表３に記載の材料のうち、５の材料のトリポリリン酸塩または炭酸水素ナトリウムを予め５の材料の水に溶解し、水溶液を得た。
４．ミキシング（エマルジョン化）
　表３に記載の材料のうち、上記１．および２．の混合物、ならびに、上記３．で得られた水溶液と表３に記載の３、４、５のうち上記３．の水溶液以外の原料、および６のすべての材料を順にミキサー内へ投入し、２０秒間×２回ミキシングした。ただし、実施例４のみ、５および６の粉体材料のみを予め混合した食肉用組成物を得た上で、上記１．及び２．の混合物、ならびに、５の材料の水と表３に記載の３、４、のすべての材料を順にミキサー内へ投入し、２０秒間×２回ミキシングした。
５．成型
　ミキシング後の混合物を１個あたり３ｃｍ×４ｃｍ程度の四角形、厚み１ｃｍ程度で約２０ｇとなるよう成型した。
　この段階で、油ちょう前生地のｐＨを測定した。すなわち、生地の余り５ｇを蒸留水で１０倍希釈してスラリー状にして、ｐＨメーターにて２５℃でｐＨを測定した。
６．冷凍
　成型後のナゲットを－２０℃冷凍で一晩静置した。
７．バッター付け
　バッター粉として、ジューシー唐揚げ粉（ダイショー社製）およびＫＰＳ－２００（Ｊ－オイルミルズ社製）を質量比で５０：５０の割合で混合した。混合した粉に対して等倍量の水を加水したものをバッター液とした。
　得られたバッター液を冷凍後のナゲットに付着させた。この時、バッター付着後の肉重量を測定した。
８．油ちょう
　７．で得られたナゲットを１７０～１７５℃にて４．５分間油ちょうし、各例のチキンナゲットを得た。油ちょう後のナゲット重量を測定した。
　また、油ちょう後のナゲットを常温で３０分程静置して粗熱を取った後、冷凍した（－２０℃、１晩）。
　その後、電子レンジ（１４００Ｗ）で３０秒間解凍し、解凍後のナゲットの食感を官能評価した。評価結果を表３に示す。 (Production method of chicken nuggets)
1. Meat processing / salinization One of the materials shown in Table 3 was mixed in advance. First, gelatin was swelled in water at room temperature. Meanwhile, the meat, sodium glutamate and salt were well kneaded and refrigerated. After the gelatin swelled, it was immediately mixed with the meat.
2. Powder mixing Of the materials listed in Table 3, two materials were mixed in advance.
3. Preparation of Salts Of the materials shown in Table 3, tripolyphosphate or sodium bicarbonate of 5 materials was dissolved in water of 5 materials in advance to obtain an aqueous solution.
4. Mixing (emulsification)
Among the materials described in Table 3, 1. And 2. And the above 3. Out of the aqueous solution obtained in 3 and 3, 4 and 5 shown in Table 3. The raw materials other than the aqueous solution and all the materials of No. 6 were sequentially put into a mixer, and mixed twice for 20 seconds. However, only in Example 4, after obtaining a meat composition in which only the powder materials of 5 and 6 were previously mixed, the above-mentioned 1. And 2. , As well as water of the 5 materials and all of the materials 3 and 4 shown in Table 3 were sequentially charged into the mixer and mixed twice for 20 seconds.
5. Molding The mixture after mixing was molded into a square having a size of about 3 cm × 4 cm and a thickness of about 1 cm, each weighing about 20 g.
At this stage, the pH of the dough before frying was measured. That is, the remaining 5 g of the dough was diluted 10-fold with distilled water to make a slurry, and the pH was measured at 25 ° C. with a pH meter.
6. Frozen The molded nuggets were allowed to stand overnight at −20 ° C. freezing.
7. Battering As a batter powder, juicy fried powder (manufactured by Daisho) and KPS-200 (manufactured by J-Oil Mills) were mixed at a mass ratio of 50:50. Water obtained by adding an equal volume of water to the mixed powder was used as a batter solution.
The obtained batter was adhered to the frozen nugget. At this time, the meat weight after the batter was attached was measured.
8. Fry 7 The nuggets obtained in the above were fried at 170 to 175 ° C. for 4.5 minutes to obtain chicken nuggets of each example. The nugget weight after frying was measured.
Further, the nuggets after frying were allowed to stand at room temperature for about 30 minutes to remove rough heat, and then frozen (−20 ° C., overnight).
Then, it was thawed in a microwave oven (1400 W) for 30 seconds, and the texture of the nugget after the thaw was sensory evaluated. Table 3 shows the evaluation results.
（調理歩留まりの算出）
　上記７．および８．で得られたバッター付着後の肉重量と油ちょう後のナゲット重量から、以下の計算式で調理歩留りを算出した。
調理歩留り（％）＝（油ちょう後のナゲット重量／バッター付着後ナゲット重量）×１００
　各例の算出値を表３に示す。 (Calculation of cooking yield)
7 above. And 8. The cooking yield was calculated by the following formula from the weight of the meat after batter attached and the weight of the nugget after frying obtained in the above.
Cooking yield (%) = (Nugget weight after frying / Nugget weight after batter attachment) × 100
Table 3 shows the calculated values of each example.
（官能評価）
　各例で得られたチキンナゲットの硬さ（最初に歯が入るときの硬さ）、弾力性（最初に歯が入るときの弾力感）、噛み応え（咀嚼中の噛み応え、肉塊の崩れ易さ）、繊維感（肉本来の繊維感があるか）、味・風味（異風味の有無）およびしっとり感を３人の専門パネラーが評価した。各評価項目について、３名の合議で採点し、３点以上を合格とした。各項目の評点を表２に示す。また、各例の評価結果を表３に示す。 (sensory evaluation)
The hardness of the chicken nugget obtained in each case (hardness when the teeth first enter), elasticity (elasticity when the teeth first enter), chewing response (response during chewing, collapse of meat mass easily) 3), three expert panelists evaluated the fiber texture (whether the meat had the original fiber texture), the taste / flavor (whether or not there was any off-flavor), and the moist feeling. Each evaluation item was scored by a consultation of three people, and a score of three or more was passed. Table 2 shows the scores of each item. Table 3 shows the evaluation results of each example.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示したように、成分（Ａ）、成分（Ｂ）を含む実施例１のナゲットは、硬さ、弾力性、噛み応え、繊維感、味・風味およびしっとり感に優れていた。
　また、実施例２～４のように、成分（Ｃ）としてα化ハイアミロースコーンスターチを含む場合、しっとり感がさらに向上した。
　また、実施例４のように、粉体成分を予め混合し食肉用組成物を得、それを粉体のまま添加・混合してナゲットを作製しても、実施例３のように水に溶解後添加した場合と同評価のナゲットが得られた。 As shown in Table 3, the nugget of Example 1 containing the components (A) and (B) was excellent in hardness, elasticity, chewing response, fiber feeling, taste / flavor, and moist feeling.
Further, when α-high amylose corn starch was contained as the component (C) as in Examples 2 to 4, the moist feeling was further improved.
Also, as in Example 4, even if a powder composition is mixed in advance to obtain a meat composition, and then added and mixed as a powder to produce a nugget, it is dissolved in water as in Example 3. A nugget with the same evaluation as that obtained after the addition was obtained.
　（実施例５～７、対照例３）
　本例では、表４に記載の材料を使用した以外は、上述の（チキンナゲットの製造方法）に従い、チキンナゲットの作製および、同じ評価基準での評価をおこなった。 (Examples 5 to 7, Comparative Example 3)
In this example, except that the materials described in Table 4 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４に示したように、成分（Ｂ）として炭酸水素ナトリウム、炭酸水素カリウムおよび炭酸ナトリウムから選ばれる１以上を使用したナゲットは、硬さ、弾力性、噛み応え、繊維感、味・風味、およびしっとり感に優れていた。
　また、実施例１、５および６より、炭酸水素ナトリウムと炭酸ナトリウムを混合して加えた場合も、良好な食感のナゲットが得られたが、成分（Ａ）および成分（Ｂ）の添加量が同じである場合には、炭酸水素ナトリウム単独の方が味・風味およびしっとり感の点でより優れていた。
　また、実施例１および５～７より、（（Ａ）／（Ｂ））については、３７．０の時、１０．０の場合と比較して繊維感、しっとり感が向上した。 As shown in Table 4, nuggets using one or more selected from sodium bicarbonate, potassium bicarbonate and sodium carbonate as component (B) have hardness, elasticity, chew response, fiber texture, taste / flavor, And it was excellent in moist feeling.
In addition, according to Examples 1, 5 and 6, even when sodium hydrogen carbonate and sodium carbonate were mixed and added, a nugget having a good texture was obtained. However, the amounts of the components (A) and (B) added Were the same, sodium bicarbonate alone was more excellent in taste, flavor and moistness.
In addition, from Examples 1 and 5 to 7, (3A) / (B) improved the fiber feeling and moist feeling at 37.0 as compared with 10.0.
　（実施例８～１２、比較例４）
　本例では、表５に記載の材料を使用した以外は、上述の（チキンナゲットの製造方法）に従い、チキンナゲットの作製および、同じ評価基準での評価をおこなった。 (Examples 8 to 12, Comparative Example 4)
In this example, except that the materials described in Table 5 were used, the production of chicken nuggets and the evaluation based on the same evaluation criteria were performed in accordance with the above-mentioned (method for producing chicken nuggets).
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５に示したように、成分（Ａ）、成分（Ｂ）、成分（Ｃ）の量が所定の範囲内のナゲットは、硬さ、弾力性、噛み応え、繊維感、味・風味およびしっとり感に優れていた。
　生地中の成分（Ａ）の添加量については、硬さおよび弾力性については、０．９３質量％以上で良好であり、２．３１質量％以上でより良好であり、３．７質量％以上でさらに良好であった。噛み応えについては０．９３質量％以上で良好であり、３．７質量％以上でさらに良好であった。
　成分（Ｂ）については、成分（Ａ）の配合量が同じ実施例３、８および９で比較した場合、弾力性については０．１５質量％以上で良好であり、０．２５質量％以上でさらに良好であり、０．７５質量％以上でさらにより良好であった。一方、味・風味については成分（Ｂ）の含有量が、０．７５質量％以下で良好であり、０．２５質量％以下でさらに良好であり、０．１５質量％の時、さらにより良好であった。しっとり感については、０．２５質量％以上で良好であった。
　生地中の成分（Ｃ）の配合量については、０．０７質量％の場合と比較して、０．１９質量％以上含む場合、しっとり感がさらに増すことがわかった。硬さや弾力については０．１９質量％と比較して、０．３質量％以上含む場合、より優れていた。
　（（Ａ）/（（Ａ）＋（Ｂ）＋（Ｃ）））については、４６．３質量％以上９０．９質量％以下のとき、繊維感が良好であり、７１．４質量％以上８７．２質量％以下のとき、より良好であった。一方、味・風味については４６．３質量％以上で良好であり、７１．１質量％以上でより良好であり、７４．１質量％以上でさらに良好であり、８７．２質量％以上でさらにより良好であった。
　（（Ａ）／肉１００質量部）の数値では、硬さとしっとり感については１．５以上で良好であり、３．７でさらに良好であり、５．９でさらにより良好であった。 As shown in Table 5, nuggets in which the amounts of component (A), component (B), and component (C) are within a predetermined range are hardness, elasticity, chew response, fiber feeling, taste / flavor, and moistness. The feeling was excellent.
Regarding the addition amount of the component (A) in the dough, hardness and elasticity are good at 0.93% by mass or more, better at 2.31% by mass or more, and 3.7% by mass or more. Was even better. The chewing response was good at 0.93% by mass or more, and even better at 3.7% by mass or more.
As for the component (B), when compared with Examples 3, 8 and 9 in which the blending amount of the component (A) is the same, the elasticity is good at 0.15% by mass or more and good at 0.25% by mass or more. It was even better, and even better at 0.75% by mass or more. On the other hand, as for the taste and flavor, the content of the component (B) is good when the content is 0.75% by mass or less, more preferable when the content is 0.25% by mass or less, and even better when the content is 0.15% by mass. Met. The moist feeling was good at 0.25% by mass or more.
It was found that when the amount of the component (C) in the dough was 0.19% by mass or more as compared with the case of 0.07% by mass, the moist feeling was further increased. The hardness and elasticity were more excellent when contained by 0.3% by mass or more than 0.19% by mass.
With regard to ((A) / ((A) + (B) + (C))), when the content is 46.3% by mass or more and 90.9% by mass or less, the fiber feeling is good, and 71.4% by mass or more. When it was 87.2% by mass or less, it was better. On the other hand, the taste / flavor is good at 46.3% by mass or more, better at 71.1% by mass or more, even better at 74.1% by mass or more, and further better at 87.2% by mass or more. It was better.
In the numerical value of ((A) / 100 parts by mass of meat), the hardness and moist feeling were good at 1.5 or more, 3.7 was even better, and 5.9 was even better.
　（実施例１３～１４、比較例５～６、対照例４）
　本例では、フィッシュボールの作製および評価をおこなった。 (Examples 13 and 14, Comparative Examples 5 and 6, Control Example 4)
In this example, production and evaluation of fish balls were performed.
（フィッシュボールの製造方法）
　表６の配合に従って、以下の手順でフィッシュボールを作製し、官能評価を行った。
１．下準備
　冷凍すり身（冷凍助宗すり身ＫＡ、アメリカンシーフーズ社製）を半解凍した後、包丁で５ｍｍ角のサイコロ状にカットした。
２．原料混合
　カットしたすり身を量り取り、フードプロセッサーにて細かくすり身状になるまでミキシングした。
　次に、氷冷した水を、表６に記載量の半量加えてミキシング（１０秒×２回）した。
　次いで、食塩を加えてミキシング（１５秒×４回）した。
　そして、残りの水、および、その他の原材料を添加してミキシング（１５秒×４回）した。
３．脱気
　以上により得られた各例のすり身をビニール袋に入れて脱気した。
４．油ちょう
　ビニール袋の端を切り、各例のすり身を１８ｇずつ絞り出し、１７０℃にて５分間油ちょうした。 (Fish ball manufacturing method)
According to the formulation in Table 6, fish balls were prepared according to the following procedure, and sensory evaluation was performed.
1. Preparation The frozen surimi (Frozen Surimi Surimi KA, manufactured by American Sea Foods Co., Ltd.) was half-thawed and then cut into 5 mm square dice with a kitchen knife.
2. Raw material mixture The cut surimi was weighed and mixed by a food processor until it was finely ground.
Next, half of the amount described in Table 6 was added to ice-cooled water, followed by mixing (10 seconds × 2 times).
Next, salt was added to mix (15 seconds × 4 times).
Then, the remaining water and other raw materials were added and mixed (15 seconds × 4 times).
3. Deaeration The surimi of each example obtained above was put in a plastic bag and deaerated.
4. Fry The ends of the plastic bag were cut off, the surimi in each case was squeezed out by 18 g, and fried at 170 ° C. for 5 minutes.
（評価）
　各例の評価結果を表６にあわせて示す。 (Evaluation)
Table 6 shows the evaluation results of each example.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６に示したように、成分（Ａ）のｐＨが所定の範囲内のフィッシュボールは、硬さ、弾力性、噛み応え、味・風味およびしっとり感食感に優れていた。
　硬さ、弾力性、噛み応えに関しては、成分（Ａ）のｐＨが５．８以上で優れており、９．０の時さらに優れていた。一方、ｐＨが３．５の油脂加工澱粉３を使用したフィッシュボールは、硬さ、弾力性、噛み応えの点で劣るものであった。 As shown in Table 6, the fish ball in which the pH of the component (A) was within the predetermined range was excellent in hardness, elasticity, chewing response, taste / flavor, and moist texture.
In terms of hardness, elasticity, and chewing response, the pH of the component (A) was excellent when the pH was 5.8 or more, and was further excellent when the pH was 9.0. On the other hand, fish balls using oil-and-fat-modified starch 3 having a pH of 3.5 were inferior in hardness, elasticity and chewing response.
　（実施例１５）
　本例では、ソーセージの作製および評価をおこなった。
（ソーセージの製造方法）
　表７の配合に従って、以下の手順でソーセージを作製し、官能評価を行った。
１．下処理
　豚赤身肉（６ｍｍ挽き）ミンチを準備し、亜硝酸ナトリウム、食塩と予めよく混練しておき、４℃で１時間静置しておいた。
２．食肉用組成物の調製
　表７に記載の原材料のうち、乾燥卵白（キューピータマゴ社製）、スパイスミックス（胡椒、ナツメグ、生姜、ガーリック（すべてＧＡＢＡＮ社製）を表７の配合で予め混合したもの）、（Ｂ）炭酸水素ナトリウム、（Ａ）油脂加工澱粉１および（Ｃ）α化ハイアミロースコーンスターチを混合し、粉体状の食肉用組成物を調製した。
３．原料混合
　ハンドミキサーへ氷水半量を投入し、１．の下処理した肉、上記２．で調製した食肉用組成物、還元水あめ、豚脂身を順に投入した後、２０秒間混練した。その後、残りの氷水半量を投入し、３０秒間混合した。
４．ケーシング
　ハンドスタッファーを用いて、混合後のミキシング後の肉をコラーゲンケーシング（ニッピケーシング、ニッピコラーゲン工業株式会社製）に長さが８ｃｍ程度になるよう詰めた。
５．乾燥
　コンベクションオーブンの乾熱送風モードにて、５０℃３０分間乾燥させた。
６．ボイル調理
　７０℃温浴にて３０分間加熱調理を行った。
７．冷却
　流水にて１０分間冷却し、官能評価を行った。 (Example 15)
In this example, sausages were prepared and evaluated.
(Sausage manufacturing method)
According to the composition of Table 7, sausages were prepared according to the following procedures and subjected to sensory evaluation.
1. Pretreatment Minced pork lean (6 mm) was prepared, kneaded well with sodium nitrite and salt in advance, and allowed to stand at 4 ° C. for 1 hour.
2. Preparation of Meat Composition Of the raw materials described in Table 7, dried egg white (made by Kuppie Tamago), spice mix (pepper, nutmeg, ginger, garlic (all made by GABAN)) were previously mixed in the formulation shown in Table 7. ), (B) sodium bicarbonate, (A) fat and oil modified starch 1 and (C) pregelatinized high amylose corn starch to prepare a powdered meat composition.
3. Raw material mixing Add half of ice water to the hand mixer. Prepared meat, 2. The meat composition prepared in the above, reduced water syrup, and pork fat were sequentially added, and then kneaded for 20 seconds. Thereafter, the remaining half amount of ice water was charged and mixed for 30 seconds.
4. Casing Using a hand stuffer, the mixed meat after mixing was packed into a collagen casing (Nippi Casing, manufactured by Nippi Collagen Industry Co., Ltd.) to a length of about 8 cm.
5. Drying It was dried at 50 ° C. for 30 minutes in a dry heat blow mode of a convection oven.
6. Boil cooking Heat cooking was performed in a 70 ° C. warm bath for 30 minutes.
7. Cooling The sample was cooled in running water for 10 minutes and subjected to a sensory evaluation.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　実施例１５で得られたソーセージは、適度なしっとり感と弾力性、硬さ、噛み応えがあった。また、適度な繊維感があり、味・風味についても違和感がなく良好であった。 ソ ー The sausage obtained in Example 15 had a moderate moist feeling, elasticity, hardness and chewing response. In addition, there was an appropriate fiber feeling, and the taste and flavor were good without any incongruity.
　この出願は、２０１８年９月２８日に出願された日本出願特願２０１８－１８５９５３号を基礎とする優先権を主張し、その開示のすべてをここに取り込む。 This application claims priority based on Japanese Patent Application No. 2018-185953 filed on Sep. 28, 2018, the entire disclosure of which is incorporated herein.

Claims (17)

  1. 　以下の成分（Ａ）および（Ｂ）を食肉に適用し、生地を調製する工程と、
    　前記生地を加熱する工程と、
    　を含む、食肉加工食品の製造方法であって、
    　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、食肉加工食品の製造方法。
    　（Ａ）油脂加工澱粉
    　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤     Applying the following components (A) and (B) to meat to prepare dough;
    Heating the dough,
    A method for producing processed meat food, comprising:
    A method for producing a processed meat food, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
    (A) fat-processed starch (B) one or more alkali agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate
  2. 　前記生地中の前記成分（Ｂ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、０．７以上４５以下である、請求項１に記載の食肉加工食品の製造方法。 The method for producing a processed meat food according to claim 1, wherein the content of the component (A) with respect to the content of the component (B) in the dough is 0.7 to 45 by mass.
  3. 　生地を調製する前記工程が、ミンチ状およびペースト状から選択される１または２の形状の前記食肉、前記成分（Ａ）および前記成分（Ｂ）を混練する工程を含む、請求項１または２に記載の食肉加工食品の製造方法。 3. The method according to claim 1, wherein the step of preparing the dough includes a step of kneading the meat, the component (A) and the component (B) in one or two shapes selected from minced and pasty. A method for producing the processed meat food according to the above.
  4. 　生地を調製する前記工程において、前記成分（Ａ）の添加量が、前記食肉１００質量部に対し、０．５質量部以上２５質量部以下となるように前記成分（Ａ）を適用する、請求項１乃至３いずれか１項に記載の食肉加工食品の製造方法。 In the step of preparing the dough, the component (A) is applied such that an addition amount of the component (A) is 0.5 to 25 parts by mass based on 100 parts by mass of the meat. Item 4. The method for producing a processed meat food according to any one of Items 1 to 3.
  5. 　生地を調製する前記工程において、さらに成分（Ｃ）：α化澱粉を、前記成分（Ｃ）の添加量に対する前記成分（Ａ）の添加量が、質量比で３以上３０以下となるように、前記食肉に適用する、請求項１乃至４いずれか１項に記載の食肉加工食品の製造方法。 In the step of preparing the dough, the component (C): pregelatinized starch is further added so that the amount of the component (A) added to the amount of the component (C) is 3 to 30 by mass. The method for producing a processed meat food according to any one of claims 1 to 4, wherein the method is applied to the meat.
  6. 　生地を調製する前記工程において、前記生地の１０質量％水分散液の、２５℃におけるｐＨが６．８以上８．６以下である、請求項１乃至５いずれか１項に記載の食肉加工食品の製造方法。 The processed meat food according to any one of claims 1 to 5, wherein in the step of preparing the dough, the pH of the 10% by mass aqueous dispersion of the dough at 25 ° C is 6.8 or more and 8.6 or less. Manufacturing method.
  7. 　前記食肉加工食品が、チキンナゲット、ハンバーグ、ソーセージおよびすり身フライからなる群から選択される、請求項１乃至６いずれか１項に記載の食肉加工食品の製造方法。 The method for producing a processed meat food according to any one of claims 1 to 6, wherein the processed meat food is selected from the group consisting of chicken nuggets, hamburgers, sausages, and fried surimi.
  8. 　以下の成分（Ａ）および（Ｂ）：
    　（Ａ）油脂加工澱粉、
    　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
    　を含む、粉体状の食肉用組成物であって、
    　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、食肉用組成物。     The following components (A) and (B):
    (A) fat and oil modified starch,
    (B) a powdery meat composition comprising one or more alkaline agents selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate,
    A meat composition, wherein the pH of a 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
  9. 　リン酸塩を実質的に含まない、請求項８に記載の食肉用組成物。 The meat composition of claim 8, wherein the meat composition is substantially free of phosphate.
  10. 　前記成分（Ｂ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、０．７以上４５以下である、請求項８または９に記載の食肉用組成物。 The meat composition according to claim 8 or 9, wherein the content of the component (A) with respect to the content of the component (B) is 0.7 or more and 45 or less by mass ratio.
  11. 　前記成分（Ａ）が、油脂加工リン酸架橋タピオカ澱粉である、請求項８乃至１０いずれか１項に記載の食肉用組成物。 The meat composition according to any one of claims 8 to 10, wherein the component (A) is an oil- and fat-processed phosphoric acid-crosslinked tapioca starch.
  12. 　前記成分（Ｂ）が、炭酸水素ナトリウムまたは炭酸水素カリウムからなる群から選択される１以上である、請求項８乃至１１いずれか１項に記載の食肉用組成物。 The meat composition according to any one of claims 8 to 11, wherein the component (B) is one or more selected from the group consisting of sodium bicarbonate and potassium bicarbonate.
  13. 　成分（Ｃ）：α化澱粉をさらに含む、請求項８乃至１２いずれか１項に記載の食肉用組成物。 Component (C): The meat composition according to any one of claims 8 to 12, further comprising a pregelatinized starch.
  14. 　前記成分（Ｃ）の含有量に対する前記成分（Ａ）の含有量が、質量比で、３以上３０以下である、請求項１３に記載の食肉用組成物。 The meat composition according to claim 13, wherein the content of the component (A) with respect to the content of the component (C) is 3 to 30 in mass ratio.
  15. 　当該食肉用組成物中、前記成分（Ａ）を２５質量％以上９７質量％以下含む、請求項８乃至１４いずれか１項に記載の食肉用組成物。 The meat composition according to any one of claims 8 to 14, wherein the meat composition contains 25% to 97% by mass of the component (A).
  16. 　前記食肉が、鶏肉、豚肉、牛肉、魚すり身からなる群から選択される１または２以上である、請求項８乃至１５いずれか１項に記載の食肉用組成物。 The meat composition according to any one of claims 8 to 15, wherein the meat is one or more selected from the group consisting of chicken, pork, beef, and ground fish.
  17. 　以下の成分（Ａ）および（Ｂ）：
    　（Ａ）油脂加工澱粉、
    　（Ｂ）炭酸水素ナトリウム、炭酸水素カリウム、炭酸ナトリウムおよび炭酸カリウムからなる群から選択される１または２以上のアルカリ剤
    　を食肉に含有させることを含む、食肉加工食品の歯ごたえを向上させる方法であって、
    　前記成分（Ａ）の１０質量％の水分散液の２５℃におけるｐＨが４．０以上１２．０以下である、前記方法。     The following components (A) and (B):
    (A) fat and oil modified starch,
    (B) A method for improving the chewyness of processed meat foods, which comprises adding one or more alkali agents selected from the group consisting of sodium hydrogen carbonate, potassium hydrogen carbonate, sodium carbonate and potassium carbonate to meat. hand,
    The above method, wherein the pH of the 10% by mass aqueous dispersion of the component (A) at 25 ° C is 4.0 or more and 12.0 or less.
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WO2018123257A1 (en) * 2016-12-27 2018-07-05 株式会社Ｊ－オイルミルズ Meat processing fluid and method for manufacturing processed meat food

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US20210288383A1 (en) * 2020-03-10 2021-09-16 Samsung Sdi Co., Ltd. Coating composition for separator, method for preparing separator using the same, and separator and lithium battery employing the separator
WO2021200333A1 (en) * 2020-03-30 2021-10-07 株式会社Ｊ－オイルミルズ Method for manufacturing processed meat product

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