JP7337309B1 - Oil-processed starch and meat modifier containing the same - Google Patents

Abstract

Oil-processed starch whose raw material starch is waxy tapioca starch. A method for producing cooked meat, the method comprising cooking the meat to which the fat-processed starch has adhered. A method for improving the texture of cooked meat, comprising cooking the meat to which the fat-processed starch has adhered.

Description

TECHNICAL FIELD The present invention relates to an oil-processed starch containing waxy tapioca starch as a raw material, and a meat modifier containing the same.

Meat such as beef, pork, chicken, fish, and shellfish is preferred to be elastic and juicy. However, when meat is cooked, it shrinks and hardens and loses moisture, so it often has a dry and hard texture. This tendency becomes more pronounced when the cooked meat is stored while being kept warm or when it is reheated.

In recent years, many pre-cooked foods have been sold. Among them, there are cases where food cooked at the store is sold while keeping it warm with a hot warmer, and food cooked at the factory is once frozen or refrigerated, transported to the store and then reheated and sold. many. In addition, store-bought ready-to-eat foods may be reheated prior to consumption. When meat is included in these cooked foods, the meat has been kept warm for a long time, or in some cases, heated and cooled multiple times before consumption, resulting in a dry texture. tends to be large.

Conventionally, methods have been disclosed for improving the appearance and texture of meat. Patent Document 1 describes the use of oil-processed acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil-fat processing to improve the texture of livestock meat products. there is Patent Literature 2 describes a meat modifier containing an oil-processed starch and an egg white decomposition product for improving the yield and water retention of food and improving the texture. Patent Document 3 describes a method for improving the texture of processed meat foods, which includes applying a meat processing liquid containing an oil-processed starch and an alkaline agent to meat. Patent Document 4 describes that a soft and juicy processed meat food can be obtained by applying a meat processing liquid containing an oil-processed starch and a liquid oil to meat.

In the production of fried foods, starches are one of the main coating materials. Various types of coating materials using various starches have been developed mainly for the purpose of improving the texture of coating. For example, Patent Document 5 discloses a coating composition for fried food containing oxidized starch and waxy starch, and fried food produced using this coating composition has a good texture of the coating even when it cools or over time. is stated to be maintained. Patent Document 6 describes that a composition containing an oil-processed starch, a fat and an emulsifier improves the adhesion and texture of fried food batter.

JP 2013-110973 A JP 2007-300918 A WO2020/066845 International Publication No. 2018/123257 JP-A-8-131109 Japanese Patent Application Laid-Open No. 2022-032448

It is desirable to improve the texture of cooked meat. More specifically, the texture of the cooked meat is adjusted so that it has a juicy and elastic texture not only immediately after cooking, but also when it is kept warm for a long time after cooking or reheated. Improvement is desired.

The present invention provides the following.
[1] An oil-and-fat-processed starch containing waxy tapioca starch as a raw material starch.
[2] The waxy tapioca starch of [1], wherein the waxy tapioca starch is unprocessed waxy tapioca starch.
[3] The oil-processed starch of [1] or [2], which does not contain an emulsifier.
[4] A method for producing a fat-processed starch, which comprises processing a raw material starch containing waxy tapioca starch with fats and oils.
[5] The method according to [4], wherein the waxy tapioca starch is unprocessed waxy tapioca starch.
[6] The method according to [4] or [5], wherein the oil-processed starch does not contain an emulsifier.
[7] A meat modifier containing the oil-modified starch according to any one of [1] to [3].
[8] [1] to [3] Use of the oil-modified starch according to any one of [1] to [3] for modifying meat.
[9] Use of the oil-processed starch according to any one of [1] to [3] in producing a meat modifier.
[10] A method for producing cooked meat, comprising heating and cooking meat to which the oil-and-fat-processed starch according to any one of [1] to [3] is applied.
[11] A method for improving the texture of cooked meat, comprising cooking the meat to which the oil-and-fat-processed starch according to any one of [1] to [3] is applied.

By cooking the meat to which the oil-and-fat-processed starch of the present invention or the meat modifier containing the same is applied, cooked meat having a juicy and elastic texture can be produced. The cooked meat produced using the oil-and-fat processed starch or the meat modifier of the present invention has good texture not only immediately after cooking, but also when kept warm for a long time or reheated after cooking. can be done.

INDUSTRIAL APPLICABILITY The present invention provides an oil-modified starch effective for modifying meat to be cooked, and a meat modifier containing the same. The quality of the resulting cooked meat can be improved by applying the fat-modified starch or meat modifier of the present invention to meat and then cooking the meat. More specifically, the cooked meat thus obtained can retain its juicy and elastic texture not only immediately after cooking, but also when kept warm or reheated for a long time after cooking. .

Fat-processed starch refers to starch produced by homogeneously mixing and heating starch and fats. In the following specification, the starch and fat used as raw materials for the processed starch are also referred to as "raw material starch" and "raw material fat", respectively.

The oil-and-fat processed starch of the present invention is produced from raw material starch containing waxy tapioca starch. Waxy tapioca starch is a starch obtained from the rhizome of waxy cassava, which contains little amylose and is mainly composed of amylopectin. Since waxy tapioca starch is a relatively newly developed food ingredient, the waxy starch used in the past was generally waxy corn starch or waxy potato start. On the other hand, the tapioca starch used in conventional food production was generally derived from non-waxy species (see, for example, the examples of Patent Document 1). Waxy tapioca starch used as a raw material starch in the present invention may be purified from waxy cassava, or commercially available products such as NATURA ONE from SIAM MODIFIED STARCH and WAXYPRO from Banpong Tapioca can be used.

The waxy tapioca starch used as the raw material starch preferably has an amylopectin content of 95% by mass or more, more preferably 97% by mass or more, and still more preferably 98% by mass or more. The waxy tapioca starch may be unprocessed waxy tapioca starch or processed waxy tapioca starch. Examples of the processing include one or more selected from the group consisting of physical treatment, alpha conversion, esterification, etherification, cross-linking, oxidation, acid treatment and the like. Preferably, the waxy tapioca starch used as the raw material starch is unprocessed waxy tapioca starch.

The raw material starch may contain starch other than the waxy tapioca starch. Such other starches include non-waxy starches such as non-waxy tapioca starch, waxy corn starch, waxy potato start, and combinations of two or more thereof. The raw starch contains waxy tapioca starch in an amount of preferably 90% by mass or more, more preferably 95% by mass or more, in the total mass. More preferably, the raw material starch consists essentially of waxy tapioca starch.

The type of raw material fat is not particularly limited, for example, edible vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, and lard. and animal fats and oils. These oils and fats can be used either alone or in combination of two or more.

In the production of the fat-and-oil processed starch of the present invention, the raw material starch containing the waxy tapioca starch and the raw material fat are homogeneously mixed and heated. For example, the raw material starch and the raw material fat can be mixed while being heated from the outside. Alternatively, for example, raw material starch and raw material fat may be mixed without active external heating (for example, at room temperature), and the mixture may be heated using the heat generated by the mixing. Alternatively, the raw material starch and the raw material fat may be mixed homogeneously without active heating from the outside, and then the resulting mixture may be heated. If desired, the resulting mixture is dried. Preferably, the oil-and-fat-processed starch of the present invention is prepared by adding about 0.1 to 2.0 parts by mass, preferably 0.3 to 1.0 parts by mass, of the raw oil/fat to 100 parts by mass of the raw starch. , mixing until homogeneous, and heating or heat drying the resulting mixture at 40-180°C. If necessary, the produced starch may be further dried.

In the production of the fat-and-oil-processed starch, the raw material starch and the raw material fat may be mixed in the presence of an arbitrary component other than the raw material starch and the raw material fat. The optional ingredients include, but are not limited to, emulsifiers; enzymes such as amylase, cellulase, lipase and lipoxygenase; proteins; pH adjusters and the like. For example, when the oil-processed starch contains an emulsifier, the emulsifier may be added in advance to the oil to be mixed with the raw material starch. Alternatively, an emulsifier may be added to the raw material starch together with the fat and oil and mixed. As the emulsifier, those that can be used in foods can be used without particular limitation, and examples thereof include sucrose fatty acid esters and glycerin fatty acid esters. However, the oil-and-fat processed starch of the present invention preferably does not contain an emulsifier. More preferably, the oil-and-fat processed starch of the present invention does not contain components other than the raw material starch and the raw material fat.

The oil-and-fat processed starch of the present invention can be used alone as a meat modifier. Alternatively, compositions containing the oil-modified starch of the present invention and other ingredients can be used as meat modifiers. As the other ingredients, materials that can be used in foods can be used without any particular restrictions. Sugars such as monosaccharides and disaccharides; Proteins such as egg white powder; Any one of these can be used, or two or more of them can be used in combination.

The content of the oil-and-fat-processed starch of the present invention in the meat modifier may vary depending on the type of meat to be applied and the cooking method, but is preferably 40 masses relative to the total mass of the meat modifier. % or more, more preferably 50% by mass or more, more preferably 60% by mass or more, on the other hand, it may be 100% by mass or less, more preferably 50 to 98% by mass, and still more preferably 60 to 95% by mass. be. The composition used as the meat modifier can be produced by mixing the oil-and-fat-processed starch of the present invention with the other ingredients described above. The mixing order of each component is not particularly limited, and can be appropriately determined in consideration of preparation time and the like. The meat modifier of the present invention is preferably in powder form.

The fat-modified starch or meat modifier of the present invention is used to improve the texture of cooked meat. In one embodiment, the oil-modified starch or meat modifier of the present invention is used during the production of cooked meat to process or pre-treat meat to be cooked. More specifically, it is used to pretreat raw meat before cooking. Therefore, in the present invention, the oil-and-fat-processed starch or meat modifier of the present invention is applied to meat before cooking. As used herein, "applying" the meat modifier of the present invention to meat means that the oil-modified starch or the meat modifier is attached to the surface of the meat or contained inside the meat. or to do both.

Meat to which the fat-and-oil-processed starch or meat modifier of the present invention is applied (hereinafter also referred to as "raw meat") is improved in texture by applying the fat-and-oil-processed starch or meat modifier of the present invention. Anything that can be used as meat can be used without any particular limitation as long as it is intended. Examples of the raw meat include livestock meat, meat, and seafood. Examples of livestock and game meats include beef, pork, chicken, mutton, venison, horse meat, goose meat, and the like. Examples of seafood include tuna, marlin, cod, squid, shrimp, and shellfish. However, examples of the livestock meat, meat, and seafood are not limited to the above. The raw material meat may be derived from any part of the individual animal from which it is derived.

The raw meat may be raw meat, ie, uncooked meat, or may be partially or wholly cooked. Raw meat is preferably raw meat from the viewpoint of working efficiency and adhesion of the oil-modified starch or meat modifier of the present invention. On the other hand, when the raw meat is heated before applying the processed starch or meat modifier of the present invention, the degree of heating is not particularly limited. For example, the raw meat is heated to a degree weaker than the heating degree of the cooked meat to be produced in a normal cooking recipe, and after applying the oil-processed starch or meat modifier of the present invention to the heated raw meat, It can be cooked to produce cooked meat. By preheating the raw meat, the risk of insufficient heating of the meat can be prevented. If desired, the raw meat may be seasoned before, after, or both steps of applying the oil-modified starch or meat modifier of the present invention.

As a method of applying the fat-processed starch or the meat modifier of the present invention to raw meat, it is possible to attach the fat-processed starch or the meat modifier to the surface of the raw meat or to include it inside the raw meat. Any method is acceptable. The fat-processed starch or meat modifier of the present invention may be applied to the raw meat as it is in powder form, or a liquid containing the fat-processed starch or meat modifier of the present invention may be applied to the raw meat. good. Preferably, a liquid containing the oil-processed starch or meat modifier of the present invention is applied to raw meat.

Examples of liquid forms containing the oil-and-fat-processed starch or meat modifier of the present invention include marinade liquid (hereinafter also referred to as "marinade liquid of the present invention") and coating liquid (hereinafter referred to as batter liquid of the present invention). ). Preferably, the marinade liquid of the present invention is intended to adhere to the surface of raw meat or to be contained inside, and the batter liquid of the present invention adheres to the surface of raw meat to form a coating. It is intended to be used as material.

The marinade of the present invention is prepared by mixing the oil-modified starch or meat modifier of the present invention with a liquid component (eg, water or seasoning liquid). Preferably, the liquid component is a seasoning liquid. The seasoning liquid is not particularly limited as long as it can be used for food, and examples thereof include liquids containing soy sauce, sake, salt, sugar, garlic, ginger, spices, mirin, umami seasonings, flavors, and the like. The mass ratio of the fat-processed starch or meat modifier of the present invention and the liquid component in the marinade to be adhered to raw meat is such that the liquid component is: It is preferably 0.5 to 2000 parts by mass, more preferably 1 to 200 parts by mass, and still more preferably 3 to 100 parts by mass.

The operations for applying the marinade of the present invention to raw meat include an operation of immersing the raw meat in the marinade to absorb it, an operation of injecting the marinade into the raw meat to absorb it, and Examples include an operation of tumbling the marinade together with the raw meat for absorption, an operation of rubbing (massaging) the marinade into the raw meat for absorption, or an operation of spraying or applying the marinade onto the raw meat for absorption. can. Any of the above methods can be used alone or in combination of two or more. Moreover, the above methods can be carried out according to the usual procedure for each method.

The batter liquid of the present invention is prepared by mixing the oil-and-fat modified starch or meat modifier of the present invention with a liquid component (for example, water or milk) used as a coating material. Preferably, said liquid component is water. The mass ratio of the fat-processed starch or meat modifier of the present invention and the liquid component in the batter to be adhered to raw meat is such that the liquid component is: It is preferably from 1.0 to 1,000 parts by mass, more preferably from 3.0 to 200 parts by mass, and even more preferably from 5 to 10 parts by mass.

The operations for applying the batter liquid of the present invention to the raw meat include the operation of spraying the batter liquid onto the raw meat and entangling it, the pouring entanglement operation, the immersion and then lifting up and entanglement operation, and the kneading and kneading operation. I can give an example. Any of the above methods can be used alone or in combination of two or more. Moreover, the above methods can be carried out according to the usual procedure for each method.

When the oil-and-fat-processed starch or meat modifier of the present invention is used in the form of a powder, the operation for applying the powder to the raw meat includes sprinkling or kneading the powder onto the raw meat. The operations of "covering" and "kneading" include general operations that allow the powder of the oil-modified starch or meat modifier of the present invention to be directly adhered to the surface of raw meat. Specifically, the "sprinkling" operation includes an operation of sprinkling the oil-processed starch or meat modifier on the raw meat from above, and a bag capable of sealing the oil-processed starch or meat modifier and the raw meat. Examples include an operation of putting it into a bag and shaking it with the opening of the bag closed, and an operation of spreading the oil-modified starch or meat modifier on a plate and rolling the raw meat on it. In addition, as the "kneading" operation, the raw meat is sprinkled with the oil-processed starch or meat modifier from above and then pressed, or the oil-processed starch or meat modifier is spread on a plate or the like, Among them, the operation of rubbing the raw meat can be exemplified. Any of the above methods can be used alone or in combination of two or more. Moreover, the above methods can be carried out according to the usual procedure for each method.

The amount of the fat-processed starch or meat modifier of the present invention applied to raw meat is preferably 0.01 to 10 parts by mass, more preferably 0.05 to 10 parts by mass, per 100 parts by mass of raw meat, in terms of the amount of fat-processed starch. 7 parts by mass, more preferably 0.1 to 5 parts by mass. When the marinade of the present invention or the batter of the present invention is used, the marinade or The concentration of the oil-and-fat-processed starch of the present invention in the batter and the amount of the marinade or batter applied to the raw meat may be adjusted.

Cooked meat is produced by heating and cooking raw meat to which the oil-and-fat-processed starch or meat modifier of the present invention is applied as described above. Alternatively, the raw meat to which the oil-and-fat-processed starch or meat modifier of the present invention has been applied may be further coated with another coating material (coating) and then cooked. If necessary, before or after applying the oil-and-fat-processed starch or meat modifier of the present invention to raw meat, it is seasoned with a seasoning or the like, or mixed with other ingredients (vegetables, cheese, spices, herbs, etc.). An ingredient containing the raw meat may be prepared by combining, rolling, or sandwiching, and then subjected to application of the oil-modified starch or meat modifier, or heat cooking.

As the other coating material, any material that can be used as a food coating material can be used without particular limitation. For example, the coating material may be a powdery coating material (bledder), a liquid coating material (batter liquid), or a combination thereof. The operation of adhering the separate coating material to the raw meat and ingredients can be carried out according to a normal procedure.

The method of cooking with heat is not particularly limited as long as it is a method applicable to cooking meat with heat, and examples thereof include grilling, steaming, boiling, stewing, oven heating, and oil frying. The fried oil may be deep-fried with a large amount of oil or deep-fried with a small amount of oil.

The type of cooked meat produced from the raw meat to which the oil-and-fat-processed starch or meat modifier of the present invention is applied is not particularly limited. , breaded fries, steaks, roast beef, etc., and sausages, hamburgers, meatballs, mince cutlets, meatloaf, etc. using shredded meat. It is preferable that the food has elasticity of meat and can be enjoyed with a juicy texture.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

(Production of oil-processed starch)
An oil-processed starch was produced from each of the following raw material starches. Specifically, raw materials were mixed according to the composition shown in Table 1, 0.6 parts by mass of safflower oil was further added to 100 parts by mass of starch in the raw materials, and the mixture was thoroughly stirred and mixed with a mixer. This mixture was heat-treated at 90° C. for 40 minutes in a constant temperature bath. The raw material starches used are as follows.
・ Waxy tapioca starch (NATURA ONE manufactured by SIAM MODIFIED STARCH; amylopectin content in total starch of 99% by mass or more)
・Waxy corn starch (99% by mass or more of amylopectin in total starch)
・Tapioca starch (raw tapioca starch, non-waxy)

(Test example 1)
A marinade was prepared by mixing oil-processed starch and water according to the composition shown in Table 2. Shrimp meat with a tail (20 g/1 prawn) was prepared as raw material meat. After removing excess moisture on the surface of the meat with kitchen paper, the meat was immersed in the marinade for 1 hour. The weight of the shrimp after immersion was measured, and the weight increase was used as the amount of marinade adhered to calculate the amount of oil-processed starch adhered to the shrimp. After that, the surface of the shrimp was coated with dusting flour (soft flour) and then with a batter liquid, put into an oil bath at 170° C. and fried for 2 minutes and 30 seconds to produce a cooked meat (shrimp tempura).

The texture of the shrimp tempura immediately after production and after frozen storage was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average score of the 10 panelists was determined. In the evaluation of the shrimp tempura after frozen storage, the produced shrimp tempura was cooled and quickly frozen, stored at -20 ° C. for 24 hours, heated in a microwave oven at 600 W for 60 seconds, and then the texture was evaluated. Table 2 shows the results.

<Evaluation criteria for texture>
5 points: Shrimp is very juicy and elastic, very good.
4 points: The shrimp is juicy and elastic, and good.
3 points: Shrimp feels slightly dry, but elastic and acceptable.
2 points: Shrimp is slightly dry, and the elasticity is slightly insufficient, giving a soft feeling.
1 point: Shrimp was dry, lacked elasticity and was too soft, and was very unsatisfactory.

(Test example 2)
A marinade was prepared by mixing a fat-processed starch with a composition shown in Table 3 and a seasoning liquid (water: 90% by mass, salt: 5% by mass, sodium glutamate: 5% by mass) at a mass ratio of 1:9. Chicken thighs (25 g/piece) were prepared as raw meat. A total of 1000 g of this chicken meat and 150 g of each marinade prepared above were put into a tumbling machine and tumbling was performed for 60 minutes to allow the entire amount of the marinade to adhere to the chicken (absorb into the surface and inside). The chicken with the marinade adhered was placed in a steam convection oven and cooked for 3 minutes at a temperature of 150° C. and a humidity of 80% to produce cooked meat (steamed yakitori) without batter on the surface.

The texture of the steamed yakitori immediately after production and after frozen storage was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average score of the 10 panelists was determined. In the evaluation of steamed yakitori after frozen storage, the produced steamed yakitori was cooled, quickly frozen, stored at -20 ° C. for 24 hours, heated in a microwave oven at 600 W for 120 seconds, and then the texture was evaluated. Table 3 shows the results.

<Evaluation criteria for texture>
5 points: Chicken meat is very juicy and elastic, very good.
4 points: The chicken is juicy and elastic, and is good.
3 points: Chicken meat feels slightly dry, but elastic and acceptable.
2 points: Poor because the chicken meat was slightly dry and lacked elasticity and had a soft feel.
1 point: The chicken was dry, lacked elasticity and was too soft, and was very unsatisfactory.

Steamed yakitori was produced in the same procedure as in Test Example 2, except that the composition of the marinade and the amount of adhering to the chicken were adjusted so that the amount of oil-processed starch adhering to the chicken was as shown in Table 4. evaluated the feeling. Table 4 shows the results. Table 4 shows the results of Production Example 2-1 again.

Claims (9)

A fat-and-oil-processed starch, the raw material starch of which is waxy tapioca starch. 2. The oil-and-fat processed starch according to claim 1, wherein said waxy tapioca starch is unprocessed waxy tapioca starch. The oil-and-fat processed starch according to claim 1, which does not contain an emulsifier. A method for producing an oil-processed starch, comprising oil-processing a raw material starch containing waxy tapioca starch. 5. The method of claim 4, wherein said waxy tapioca starch is raw waxy tapioca starch. 5. The method of claim 4, wherein the oil-modified starch does not contain an emulsifier. A meat modifier containing the oil-processed starch according to any one of claims 1 to 3. A method for producing cooked meat, which comprises cooking meat to which the oil-and-fat processed starch according to any one of claims 1 to 3 is applied. A method for improving the texture of cooked meat, which comprises cooking the meat to which the oil-and-fat processed starch according to any one of claims 1 to 3 is applied.