JP7610355B2 - Agent for suppressing deterioration of quality of heated frozen processed meat products after reheating, method for producing frozen processed meat products and heated frozen processed meat products, and method for suppressing deterioration of quality of heated frozen processed meat products after reheating - Google Patents

Description

The present invention relates to a novel agent for suppressing deterioration of quality of heated frozen processed meat products after reheating, a method for producing frozen processed meat products and heated frozen processed meat products, and a method for suppressing deterioration of quality of heated frozen processed meat products after reheating.

Currently, cooked frozen processed meat products are widely available. For example, fried chicken imported from overseas may be required to be heated before freezing due to regulations in the exporting or importing country.

In general, fried chicken often contains powders such as wheat flour in seasonings, batters, and dusting powders. Even fried chicken, which is cooked by freezing and thawing after heating, often contains starch powder made from corn, wheat, etc., and protein powders such as dried egg white and vegetable protein. Starch powders derived from corn and wheat, and starch powders made from these raw materials that have been processed, are widely used because they are inexpensive.

Freshly fried fried food is moist regardless of the type of powder ingredient, but fried food that has been frozen and then fried again has a texture that is less moist than fried food that has not been frozen. It is known that if frozen fried food is fried again and then stored in a heated display unit or a deli pack, it will lose even more moisture.

It has been reported that starch powder used in making fried chicken not only serves as a component of the coating but also interacts with meat, and that this action differs depending on the type of starch powder (Patent Document 1). For example, a method of improving the texture of processed meat products is known that involves the use of rice starch and calcium salts (Patent Document 1), and it is known that the effect on the texture of processed meat products differs depending on the characteristics of the starch.

However, there are no known means for preventing deterioration in the quality of frozen fried chicken, such as its moistness, when it is fried in oil, frozen, fried again, and then eaten after undergoing harsh conditions such as storage at room temperature or in a warmer, or for preventing deterioration in the quality of the fried chicken after re-frying.

International Publication No. 2013/015401

The present invention provides an agent that inhibits deterioration of quality of cooked frozen processed meat products after reheating.

The inventors have discovered that when amylopectin-containing powder containing a specific ratio of amylopectin is applied to meat ingredients to produce a heated frozen processed meat product, the deterioration of the quality of the heated frozen processed meat product after reheating is suppressed.

According to one embodiment of the present invention, the following invention is provided.
[1] An agent for suppressing deterioration of quality of a heated frozen processed meat product after reheating, comprising an amylopectin-containing powder,
The agent, wherein the amylopectin content in the amylopectin-containing powder is 75% by mass or more.
[2] The agent according to [1], wherein the quality deterioration is suppressed by suppressing quality deterioration of a heated frozen processed meat product that has been stored after reheating.
[3] The agent according to [1] or [2], wherein the amylopectin-containing powder comprises starch or a mixture of starch and protein.
[4] The agent according to [3], wherein the starch is at least one starch selected from the group consisting of potato starch, corn starch, wheat starch, sago starch, tapioca starch, rice starch, and starches obtained by processing any of these.
[5] The agent according to [3] or [4], wherein the starch is unprocessed starch.
[6] The agent according to any one of [3] to [5], wherein the protein is at least one protein selected from the group consisting of dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder.
[7] The agent according to any one of [3] to [6], wherein the average particle size of the starch is larger.
[8] The agent according to any one of [1] to [7], wherein the agent is in the form of at least one selected from the group consisting of pickle liquid, batter liquid, dusting powder, breading flour, and breadcrumbs.
[9] A frozen processed meat product comprising a meat raw material and the agent according to any one of [1] to [8].
[10] The frozen meat product according to [9], wherein the frozen meat product is a cooked frozen meat product.

[11] The frozen processed meat product according to [9] or [10], which has been further reheated.
[12] The processed meat product according to any one of [9] to [11], which has been further stored.
[13] A frozen processed meat product for storage in a container, obtained by injecting an amylopectin mixture obtained by mixing an amylopectin-containing powder and a liquid into a meat raw material, wherein the amylopectin content in the amylopectin-containing powder is 75% by mass or more.
[14] The processed meat product according to any one of [9] to [13], wherein the mass ratio of meat to amylopectin in the amylopectin-containing powder (meat:amylopectin) is 100:15.3 to 100:50.
[15] A method for producing a cooked frozen processed meat product, comprising the steps of:
A step of contacting a meat raw material with the agent according to any one of [1] to [8] to obtain a processed meat product;
heating the processed meat product; and freezing the cooked processed meat product.
[16] The method according to [15], further comprising a step of reheating the cooked frozen processed meat product.
[17] The method according to [16], further comprising a step of storing the reheated frozen processed meat product.
[18] A method for suppressing deterioration in quality of a cooked frozen processed meat product after reheating, comprising:
A step of contacting a meat raw material with the agent according to any one of [1] to [8] to obtain a processed meat product;
heating the processed meat product; and freezing the cooked processed meat product.
[19] The method according to [18], further comprising a step of reheating the cooked frozen processed meat product.

According to one embodiment of the present invention, deterioration in quality of a heated frozen processed meat product after reheating can be suppressed. According to a preferred embodiment of the present invention, deterioration in quality of a heated frozen processed meat product can be suppressed even if the product is stored in a warmer or the like after being reheated.

FIG. 1 is a scatter plot between sensory quality (moistness) scores and amylopectin percentage.

Description of the Invention

According to one embodiment of the present invention, the agent for suppressing deterioration of quality of a heated frozen processed meat product after reheating contains an amylopectin-containing powder, and the amylopectin content in the amylopectin-containing powder is 75% by mass or more.

According to a preferred embodiment of the present invention, the amylopectin-containing powder is not particularly limited as long as it contains amylopectin, and comprises starch or a mixture of starch and protein, and preferably consists of starch or a mixture of starch and protein. The above-mentioned starch or mixture of starch and protein may be, for example, flours such as wheat flour, barley flour, rice flour, corn flour, etc., and the amylopectin content in such a case can be calculated from the proportion of starch and protein contained in the flours using the formula (1) described below.

According to one embodiment of the present invention , the starch is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include unprocessed starches such as potato starch, corn starch, wheat starch, sago palm starch, tapioca starch, sweet potato starch, rice starch, mung bean starch, and starches obtained by processing these. Here, for example, the corn starch may be of any variety such as sweet, dent, waxy, or high amylose, and may be used alone or in combination. Processed starch can be produced by treating starch as a raw material with a chemical processing method, a physical processing method, an enzymatic processing method, or the like. Examples of chemical processing methods include known methods such as esterification, etherification, crosslinking, oxidation, bleaching, alkali treatment, acid treatment, or a combination of two or more of these treatments. Examples of esterified starch include acetylated starch, phosphorylated starch, octenyl succinated starch, and sodium octenyl succinate starch. Examples of etherified starch include hydroxypropyl starch, carboxymethylated starch, and sodium starch glycolate. Examples of cross-linked starch include phosphate cross-linked starch. Examples of starch that has been subjected to a combination of two or more of esterification, etherification, cross-linking, oxidation, bleaching, alkali treatment, and acid treatment include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphate monoesterified phosphate cross-linked starch. Examples of physical processing methods include moist heat treatment, oil processing, ball mill processing, fine pulverization, gelatinization, and heat treatment (e.g., roasting). Examples of physically processed starch include preferably oil-processed starch and moist heat-processed starch. The starches listed above may be used alone or in combination of two or more. Among them, unmodified starch and starch subjected to physical processing are preferred, unmodified starch is more preferred, and unmodified corn starch, sago starch, potato starch, and tapioca starch are even more preferred.

According to one embodiment of the present invention, the starch content in the quality deterioration inhibitor is not particularly limited, but is preferably 1 to 100% by mass, and more preferably 3 to 100% by mass.

According to one embodiment of the present invention, the starch in the quality deterioration inhibitor may be used in the form of starch powder. The average particle size of the starch powder is not particularly limited, but is preferably greater than 25 μm, more preferably 28 μm or more. The upper limit of the average particle size of the starch powder is not particularly limited, but is preferably 100 μm, more preferably 50 μm. Such average particle size can be measured by a laser diffraction/scattering method, including the examples. As a laser diffraction particle size distribution measuring device, a Mastersizer 3000 (manufactured by Malvern) or the like can be used. Specifically, the particle size distribution of the starch powder is created on a volume basis using a laser diffraction particle size distribution measuring device, and the median diameter is used as the average particle size.

According to one embodiment of the present invention, the content ratio (proportion by mass) of amylopectin in the amylopectin-containing powder in the quality deterioration inhibitor can be calculated by the following formula (1):
Amylopectin ratio in powder = starch amount x (100% by mass - amylose content in starch) / (starch amount + protein amount) x 100 (mass%) (1)

According to one embodiment of the present invention, amylopectin may be a component contained in the raw material of the amylopectin-containing powder, or amylopectin itself may be an added component. Thus, according to a preferred embodiment, amylopectin is an amylopectin additive.

According to one embodiment of the present invention, the amylopectin content in the amylopectin-containing powder in the quality deterioration inhibitor is preferably 75% by mass or more, more preferably 80% by mass or more, and even more preferably 85% by mass or more, from the viewpoint of improving the moistness of the reheated frozen processed meat product. Here, the amylopectin content in the amylopectin-containing powder is, for example, the amylopectin content relative to the total amount of starch when the amylopectin-containing powder is only starch, or the amylopectin content relative to the total amount of starch and protein when the amylopectin-containing powder is a mixture of starch and protein. The amylopectin content can be calculated by formula (1), and the amylose content can be measured by the concanavalin A method, including the examples. The Amylose/Amylopectin Assay Kit (Megazyme) can be used as an amylose measurement kit.

According to one embodiment of the present invention, the protein is not particularly limited as long as it does not interfere with the effects of the present invention, and examples thereof include dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder. Preferred proteins include dried egg white powder and soy protein powder. The protein in the agent of the present invention may be used in the form of protein powder.

According to one embodiment of the present invention, the protein content in the quality deterioration inhibitor is not particularly limited, but is preferably 0 to 30% by mass, and more preferably 0 to 25% by mass.

According to one embodiment of the present invention, the protein content in the amylopectin-containing powder is not particularly limited, but is preferably 0 to 30% by mass, and more preferably 0 to 25% by mass.

According to one embodiment of the present invention, the mass ratio of starch to protein (starch:protein) in the amylopectin-containing powder is not particularly limited, but can be, for example, 100:0 to 100:30, preferably 100:0 to 100:25.

According to one embodiment of the present invention, the quality deterioration inhibitor may contain, in addition to the above-mentioned starch and, if desired, protein, other ingredients within a range that does not impair the effects of the present invention or to exert other effects. Examples of other ingredients include seasonings such as salt, sugar, amino acids, soy sauce, sake, mirin, etc., water, thickeners, colorants, flavorings, acidulants, pH adjusters, sugars, dietary fiber, etc., and such ingredients may constitute a seasoning liquid.
According to one embodiment, the agents exclude edible fats and oils and/or calcium salts such as calcium lactate, calcium chloride, etc.

According to one embodiment of the present invention, the quality deterioration inhibitor is preferably used by adding it to the meat raw material. The quality deterioration inhibitor may be injected into the meat raw material by injection or the like, or may be present on the surface of the meat raw material as a coating or the like by coating, adhering, or the like. From the viewpoint of carrying out the above-mentioned addition method, examples of the form of the agent of the present invention include pickle liquid (e.g., tumbling pickle liquid, injection pickle liquid), batter liquid, dusting powder, bread flour, bread crumbs, or combinations thereof, and preferably tumbling pickle liquid, injection pickle liquid, batter liquid, dusting powder, or combinations thereof.

According to another embodiment of the present invention, the quality deterioration inhibitor can be an amylopectin mixture obtained by mixing an amylopectin-containing powder with a liquid. The liquid is not particularly limited as long as it can be used as a food product, and is preferably an aqueous liquid, more preferably water. Such an amylopectin mixture can be, for example, a mixture of amylopectin-containing powder alone, or a seasoning liquid (e.g., pickle liquid) obtained by adding a seasoning for seasoning meat raw materials to the mixture. The amylopectin mixture is suitable for injection into the interior of meat raw materials by injection or the like.

According to one embodiment of the present invention, the quality deterioration inhibitor can be advantageously used to suppress the decrease in moistness of processed meat products. Therefore, according to a preferred embodiment of the present invention, the suppression of quality deterioration is the suppression of the decrease in moistness. Here, "suppression of quality deterioration" can be determined by the evaluation method described in Test Example 1.

According to one embodiment of the present invention, the processed meat product comprises or is made from a raw meat material and an amylopectin-containing powder (e.g., a quality deterioration inhibitor). Here, the processed meat product may be an unheated processed meat product, a heated processed meat product, a heated frozen processed meat product, or a heated frozen processed meat product that has been reheated and stored, but is preferably a heated frozen processed meat product or a heated frozen processed meat product that has been reheated and stored. The heated frozen processed meat product can be obtained, for example, by a process of contacting a raw meat material with an amylopectin-containing powder to obtain a processed meat product, a process of heating the processed meat product, and a process of freezing the heated processed meat product.

According to one embodiment of the present invention, the processed meat product may be a frozen processed meat product. Examples of the frozen processed meat product include processed meat products that have been frozen or refrigerated, such as unheated frozen processed meat products, heated frozen processed meat products, reheated heated frozen processed meat products, or reheated and stored heated frozen processed meat products.

According to one embodiment of the present invention, the frozen processed meat product may be a frozen processed meat product for storage in a container. Here, examples of the container include packs and fixtures. Preferred packs include food packs. Preferred fixtures include room temperature (e.g., about 20°C) fixtures or heated (e.g., about 65°C) fixtures, and more preferably hot warmers (e.g., hot warmers kept at about 65°C).

According to one embodiment of the present invention, the meat used as the meat ingredient is not particularly limited as long as it is edible, and examples thereof include livestock meat such as beef, pork, lamb, and horse meat, poultry meat such as chicken, turkey, duck, goose, geese, and quail, and seafood, and is preferably chicken, beef, or pork.

The meat ingredient (which may also be referred to as a meat-containing ingredient) may be meat itself, a mixture (ingredient) containing meat, or a food additive (e.g., a seasoning) that does not contain amylopectin-containing powder may be added.

According to one embodiment of the present invention, the processed meat product is preferably a processed meat product that is cooked and stored warm. Examples of such processed meat products include deep-fried meat, fried chicken, minced meat cutlets, and pork cutlets, and preferably deep-fried meat and fried chicken. Here, the deep-fried meat may be deep-fried thigh meat or deep-fried breast meat.

According to one embodiment of the present invention, the mass ratio of meat to amylopectin (meat:amylopectin) in a processed meat product (preferably an unheated processed meat product) is not particularly limited, but from the viewpoint of suppressing a decrease in the moistness of the processed meat product, it is, for example, 100:15.3 or more, preferably 100:15.3 to 100:50, and more preferably 100:15.3 to 100:25.

According to one embodiment of the present invention, the unheated processed meat food can be produced by contacting meat (raw meat) with a quality deterioration inhibitor. Preferred methods of the contact treatment include injecting the quality deterioration inhibitor into the raw meat, attaching the quality deterioration inhibitor to the surface of the raw meat, coating the surface of the raw meat with the quality deterioration inhibitor, and the like. The above contact treatment can be carried out by a tumbler, an injector, a battering machine, a flouring machine (e.g., a breading machine), or manually. More specifically, when producing fried chicken before heating as the unheated processed meat food, fried chicken before heating can be obtained by attaching a batter liquid and/or dusting powder containing a quality deterioration inhibitor to the surface of chicken cut to an appropriate size and seasoned with a seasoning liquid. Furthermore, the above seasoning liquid may be an injection pickle liquid containing a quality deterioration inhibitor, which is injected into the chicken.

As described above, according to one embodiment of the present invention, unheated processed meat foods are heated to provide heated processed meat foods. Examples of heating methods include deep-frying and/or heating with an oven, a steamer, a microwave heater, or the like. Deep-frying can be performed, for example, by deep-frying an unheated processed meat food immediately after production, or an unheated processed meat food that has been produced and then frozen or refrigerated, in oil at 140 to 200°C for 10 to 600 seconds. Heating with an oven, a steamer, a microwave heater, or the like can be performed, for example, by heating an unheated processed meat food immediately after production, or an unheated processed meat food that has been produced and then frozen or refrigerated, at 60 to 150°C and a humidity of 70 to 95% for 3 to 10 minutes.

According to one embodiment of the present invention, the unheated processed meat food or the heated processed meat food may be frozen or refrigerated to produce a frozen processed meat product. The freezing or refrigeration method may be performed either before or after heating, but is preferably performed after heating. The freezing or refrigeration method is not particularly limited, and may be performed by a conventional method. For example, in the case of frozen storage, a method in which the unheated processed meat food or the heated processed meat food is frozen according to a freezing method such as an air blast freezing method, a semi-air blast freezing method, or a contact freezing method, and then stored at -18°C or below, or a method in which the unheated processed meat food or the heated processed meat food is frozen by spraying liquid nitrogen or liquid carbon dioxide, and then stored at -18°C or below, may be used. In particular, quick freezing at around -35°C is preferred as a freezing method.

Furthermore, according to one embodiment of the present invention, the heated frozen processed meat products can be subjected to secondary cooking such as cooking with heat (also called reheating). The method of reheating to obtain the reheated heated frozen processed meat products of the present invention can be the same as that described above for the heat treatment method of the heated processed meat food of the present invention, and it is preferable to deep fry in oil at 140 to 200°C for 120 to 600 seconds.

Furthermore, according to one embodiment of the present invention, the heated frozen processed meat product is preferably stored at 20 to 75°C for 0.25 to 10 hours after reheating. There is no particular limitation on the method for storing the heated frozen processed meat product at the above temperature after reheating, but examples include storing the reheated heated frozen processed meat product in a food pack or the like at room temperature (e.g., about 20°C) for 1 to 10 hours, preferably 1 to 8 hours, or using a warming or insulator such as a hot warmer at 40 to 75°C for 0.25 to 8 hours, preferably 65°C for 0.5 to 6 hours.

According to another aspect of the present invention, there is provided a method for producing a heated frozen processed meat product, comprising the steps of contacting a raw meat material with a quality deterioration inhibitor to obtain a processed meat product, heating the processed meat product, and freezing the heated processed meat product. According to another preferred aspect, the method further comprises the step of reheating the heated frozen processed meat product. According to another preferred aspect, the method further comprises the step of storing the reheated heated frozen processed meat product.

According to another preferred embodiment of the present invention, there is provided a method for suppressing deterioration in quality of a heated frozen processed meat product after reheating, the method comprising the steps of contacting a raw meat material with a quality deterioration inhibitor to obtain a processed meat product, heating the processed meat product, and freezing the heated processed meat product. According to another preferred embodiment, the method further comprises the step of reheating the heated frozen processed meat product.

The above-mentioned method for producing a heated frozen processed meat product and the method for suppressing quality deterioration of a heated frozen processed meat product after reheating can be carried out in accordance with the description of the quality inhibitor, processed meat product, and method for producing a frozen processed meat product of the present invention.

The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples. Unless otherwise specified, the details of the following experiments follow the provisions of the Japanese Industrial Standards (JIS).

In the following test examples, the following raw materials were used:
Potato starch (product name: Stabilose-1000, manufactured by Matsutani Chemical Industry Co., Ltd.),
Cornstarch (product name: Cornstarch Y, manufactured by J-Oil Mills Co., Ltd.),
Wheat starch (product name: Wheat Starch Floating Powder, manufactured by Sanwa Starch Co., Ltd.),
Sago palm starch (product name: Kanzan S, manufactured by Joetsu Starch Co., Ltd.),
Tapioca starch (product name: Kanzan T2, manufactured by Joetsu Starch Co., Ltd.),
Mochi corn flour (product name: Waxy Corn Starch Y, manufactured by J-Oil Mills Co., Ltd., amylopectin ratio: 99.99%),
High amylose corn flour (product name HS-7, manufactured by J-Oil Mills Co., Ltd., amylopectin ratio: 40% (30-50%)),
Acetylated adipate crosslinked starch (product name Around Star AX-500, manufactured by Sanwa Starch Co., Ltd.),
Oil-processed starch (product name BT-700, manufactured by Sanwa Starch Co., Ltd.),
Hydroxypropylated phosphate cross-linked starch (trade name Tenjin 300, manufactured by Oji Cornstarch Co., Ltd.),
Dried egg white powder (product name: Dried egg white K, manufactured by Kewpie Egg Corporation),
Soy protein powder (product name: New Fujipro 2000N, manufactured by Fuji Oil Co., Ltd.)
In the following test examples, the average particle size was measured by a method including a laser diffraction/scattering method, and the amylose content was measured by a method including a concanavalin A method.
In the laser diffraction/scattering method, a laser diffraction particle size distribution analyzer Mastersizer 3000 (manufactured by Malvern) was used to measure the particle size of the starch powder by the dry method under conditions of a dispersion pressure of 2.0 bar and a scattering intensity of 1% to 10%. Then, a particle size distribution of the starch powder was created on a volume basis, and the median diameter was taken as the average particle size. For each test area, 10 consecutive measurements were performed three times, and the average value was calculated.

Test Example 1: Examination of the quality of heated frozen fried chicken thighs after reheating using various starch powders with different origin raw materials (1) Production of heated frozen fried chicken 1. Chicken thigh meat (upper thigh) was used as chicken meat, and the chicken meat was cut into 24 to 26 g.
2. The cut chicken meat and seasoning liquid were placed in a plastic bag, sealed to allow a moderate amount of air to enter, and the seasoning liquid was mixed into the chicken meat using a vacuum tumbler (VTH-20, Takeuchi Food Machinery Co., Ltd.) at 15 rpm for 60 min. The composition of the seasoning liquid is as shown in Table 1.
3. The contents of the plastic bag containing the chicken meat and seasoning were removed, mixed with 10% by mass of batter liquid (5% by mass of starch powder and 5% by mass of water per 100 g of meat) per 100 g of meat, stored in a refrigerator set at +2° C., and subjected to step 4 within 2 hours.
4. The same starch powder used in the batter was used as dusting powder to attach to the chicken.
5. The coated chicken meat was deep fried in oil at 160° C. for 30 seconds, and then heated in a convection oven at 110° C. and 90% humidity for 8 minutes and 30 seconds to obtain deep fried chicken.
6. The fried chicken pieces obtained in step 5 were arranged on a metal plate and frozen in a freezer at -35°C.
7. The fried chicken frozen in step 6 was placed in a plastic bag, sealed, and stored at -18°C.
8. The frozen fried chicken obtained in step 7 was deep-fried at 175°C for 4 minutes.
9. The fried chicken obtained in step 8 was stored in a warmer (warming showcase CHS-090CSE, manufactured by Sanden Corporation) for about 3 hours 30 minutes to 4 hours at an output setting such that the central temperature of the food was about 50 to 65°C.

(2) Sensory Evaluation The fried chicken pieces obtained in step 5 of the manufacturing method in (1) above, unfrozen and immediately after cooking in oil (evaluation started within 10 minutes after cooking), were used as the target product (test group 1), and the fried chicken pieces in test groups 2 to 4 and test groups 5 to 8 were subjected to sensory evaluation immediately after cooking in oil (within 10 minutes) in step 8 of the manufacturing method above and after storage in a warmer in step 9. Cornstarch Y was used in test group 3.
The sensory evaluation was carried out by three expert panelists who tasted the samples. The results of the sensory evaluation are shown in Table 1.
Moisture:
1 point: not moist (2.00 points or more: acceptable) to 5 points: moist Unfrozen fried chicken immediately after cooking in oil was used as the target product with good moistness (test group 1), and its moistness was rated as 5 points.
In this sensory evaluation, moistness refers to a texture in which the meat of the fried chicken is perceived as being rich in liquid and not dry when biting into the meat.

Test plots 2-4 lost their moistness after storage in the warmer. Test plots 5-8 had better moistness than test plots 2-4, and had moistness close to that of the target product (test plot 1). A comparison of the fried chicken from test plots 2-4 stored in a warmer with the fried chicken from test plots 5-8 stored in a warmer suggests that the moistness of fried chicken may be increased after storage in a warmer by using starch powder with a high amylopectin ratio, regardless of the source material.

Test Example 2: Examination of the quality of heated frozen fried chicken thighs after reheating using starch flour of the same origin but different amylopectin content. A mixed flour of glutinous corn flour and high amylose corn flour in the ratio shown in Table 2 was used as starch, and heated frozen fried chicken was produced using the same process as in Test Example 1 except that the temperature and time for frying the frozen fried chicken in step 8 was 170°C and 3 minutes 45 seconds, and a sensory evaluation was conducted.
The results of the sensory evaluation of Test Example 2 are shown in Table 2.

Comparing test plots 9 and 10 with test plots 11 to 13, the higher the amylopectin content in the powder, the higher the moistness of the fried chicken after storage in the warmer. The correlation coefficient between the average moistness score and the amylopectin content in the powder in the test results of test examples 1 and 2 was high, r = 0.831 immediately after cooking and r = 0.791 after storage in the warmer.
A scatter plot between moistness score and amylopectin ratio is shown in Figure 1. It was confirmed that the moistness of fried chicken increased after storage in a warmer by using starch powder with a high amylopectin ratio.

Test Example 3: Evaluation of the quality of reheated frozen fried chicken breast Heated frozen fried chicken breast was produced in the same manner as in Test Example 2, except that breast meat was used as the meat, and a sensory evaluation was carried out. The sensory evaluation results of Test Example 3 are shown in Table 3.

The results of comparing test plot 14 with test plots 15-17 showed a tendency for the moistness of the fried chicken after storage in a warmer to be higher the higher the amylopectin content in the powder, similar to the trend between test plot 9 and test plots 11-13. Therefore, even when chicken breast meat was used as the meat, it was confirmed that the moistness of the fried chicken after storage in a warmer was higher if the amylopectin content in the powder was high.

Test Example 4: Evaluation of the quality of heated frozen fried chicken thighs using processed starch after reheating Heat-treated frozen fried chicken was produced in the same manner as in Test Example 1, except that various starch powders shown in Table 4 were used as starches, and a sensory evaluation was carried out. The sensory evaluation results of Test Example 4 are shown in Table 4. The unprocessed starch in the cornstarch of Test Plot 18 was the same starch as the cornstarch of Test Plot 8.

Regarding the moistness of the fried chicken after storage in a warmer, the unprocessed starch (Test Plot 18) showed a higher value than the processed starches (Test Plots 19 to 21).
In addition, a comparison of frozen fried chicken made using phosphate cross-linked starch (Sanas Co., Ltd.) made from waxy corn revealed that as the degree of phosphate cross-linking increased, the moistness of the fried chicken tended to decrease after storage in a warmer.

Test Example 5: Evaluation of the quality of heated frozen fried chicken after reheating Heat-treated frozen fried chicken was produced using the starch powder or the combination of starch powder and protein powder shown in Table 5, and a sensory evaluation was carried out using the same process as in Test Example 1, except that one expert panelist was used. The sensory evaluation results of Test Example 5 are shown in Table 5.

The results of deep-frying after storage in a warmer in test plots 22-25 suggest that using a flour with a high amylopectin ratio, even if it is a mixture of starch flour and protein flour, may increase the moistness of deep-fry chicken after storage in a warmer.

Test Example 6: Evaluation of the quality of heated frozen fried chicken after reheating Heat-treated frozen fried chicken was produced in the same manner as in Test Example 1, except that the seasoning liquid (injection pickle liquid), coating (batter liquid), and coating (dusting flour) shown in Table 6 were used, and steps 2 and 3 were changed to the steps shown below, and a sensory evaluation was carried out. The sensory evaluation results of Test Example 6 are shown in Table 6.
2. The seasoning liquid was injected into the cut chicken meat using a syringe (Terumo Syringe SS-20ESZ, manufactured by Terumo Corporation) and a needle.
3. The chicken meat injected with the seasoning liquid was mixed with the batter liquid. Specifically, 100 g of meat was mixed with 10% by mass of batter liquid (5% by mass of starch powder and 5% by mass of water per 100 g of meat), stored in a refrigerator set at +2°C, and step 4 was carried out within 2 hours. The amount of dusting powder attached was 39 parts by mass per 300 parts by mass of meat in both test plots 26 and 27.

Test Example 7: Study on the mass ratio of amylopectin to meat The amount of amylopectin per 100 g of meat was calculated and shown below.

The results in Table 7 show that fried chicken with an amylopectin content of 15.31% or more relative to the meat tends to be moister after storage in a warmer.

Claims (8)

A quality deterioration inhibitor for a heated frozen meat fried food after reheating, comprising an amylopectin-containing powder,
The quality deterioration inhibitor is intended to be applied to meat raw materials,
The quality deterioration inhibitor is in the form of at least one selected from the group consisting of an aqueous liquid, a pickle liquid, a batter liquid, a dusting powder, a breading powder, and a bread crumb;
The amylopectin content in the amylopectin-containing powder is 75% by mass or more,
the amylopectin-containing powder comprises starch or a mixture of starch and protein;
The content of the amylopectin-containing powder in the quality deterioration inhibitor is 1 to 100% by mass,
The agent , wherein the mass ratio of the meat to the amylopectin in the powder (meat:amylopectin) is 100:15.31 to 100:50 . The agent according to claim 1 , wherein the starch is at least one starch selected from the group consisting of potato starch, corn starch, wheat starch, sago starch, tapioca starch, rice starch, and starches obtained by processing these starches. The agent according to claim 1 or 2 , wherein the starch is unmodified starch. The agent according to any one of claims 1 to 3 , wherein the protein is at least one protein selected from the group consisting of dried egg white powder, soy protein powder, wheat protein powder, and pea protein powder. A frozen fried meat food comprising a meat material and the agent according to any one of claims 1 to 4 . A frozen fried meat food for storage in a container, which is obtained by injecting an amylopectin mixture obtained by mixing an amylopectin-containing powder and a liquid into a meat raw material,
The amylopectin mixture is in the form of at least one selected from the group consisting of an aqueous liquid and a pickle liquid;
The amylopectin content in the amylopectin-containing powder is 75% by mass or more,
the amylopectin-containing powder comprises starch or a mixture of starch and protein;
The content of the amylopectin-containing powder in the amylopectin mixture is 1 to 100% by mass,
The mass ratio of the meat to the amylopectin in the powder (meat:amylopectin) is 100:15.31 to 100:50 . A method for producing a cooked frozen fried meat food , comprising the steps of:
A step of contacting a meat raw material with the agent according to any one of claims 1 to 4 to obtain a processed meat product;
The method comprises the steps of : heating the processed meat product in oil to obtain a heated meat-fried food product ; and freezing the heated meat- fried food product . A method for suppressing deterioration in quality of a cooked frozen meat fried food after reheating, comprising:
A step of contacting a meat raw material with the agent according to any one of claims 1 to 4 to obtain a processed meat product;
The method comprises the steps of: heating the processed meat product in oil to obtain a heated meat-fried food product ; and freezing the heated meat-fried food product .