JP6197646B2 - Meat modifier - Google Patents

Description

  The present invention relates to a texture improving agent for livestock meat and a method for producing a processed meat food for the purpose of improving the meat quality and texture of meat and imparting a juicy texture.

In recent years, due to the outbreak of chicken flu, the price of chicken in Japan has been on the rise, and the use of inexpensive overseas products typified by Brazil has become widespread. Although overseas products have a high fat content in the skin, the meat quality is hard, there is no succulent feeling, and the quality difference from domestic chicken is large. As for beef, imported beef has less fat content and is suitable for health compared to domestic beef, but on the other hand, it is inferior in taste and hard. Alternatively, the texture of imported beef and domestic beef varies greatly depending on the region, and the cooking method is limited for hard meat such as shin meat and stripe meat with relatively many connective tissues. From the above, the texture of meat and the construction of quality improvement technology are important issues.
In general, it is known that after slaughtering meat, skeletal muscle proteins are degraded by endogenous proteases such as cathepsin and calpain, and matured and softened. Therefore, as a method for improving meat quality, a meat quality softening method using a protease has been studied and reported so far (Japanese Patent Laid-Open No. 2007-319166), and some have already been put into practical use. The most common of these proteases are papain, bromelain, and actinidine, but they non-specifically connect meat and myogenic tissues to meat due to their low substrate specificity and strong proteolytic activity. Since the food is decomposed, the texture of the processed meat is far from the original texture of the meat. In addition, for example, even if only about 0.05% by weight of meat is allowed to act on the meat, excessive softening occurs, and the decomposition proceeds further when left for a long time. very difficult. This excessive softening problem is difficult to control even when performed under low temperature conditions.
On the other hand, esterase and collagenase have been studied as meat softening enzymes as proteases with high substrate specificity. However, it is difficult to purify and prepare these enzymes in large quantities without mixing with other proteases. Moreover, in order to improve meat quality with these enzymes, it is necessary to react a relatively large amount of enzymes for a long time. Furthermore, in fact, sufficient effects cannot be expected even if these enzymes are allowed to act on meat.
There are also significant problems specific to proteases. Substrate specificity of food proteases is mostly those that cleave before and after hydrophobic amino acids. Peptides prepared by degradation with such proteases have a strong bitter taste and have a problem in taste.
In addition to protein hydrolases, various food materials have been used to examine measures for preventing deterioration of quality, such as having a succulent and soft feeling and having a delicious texture and taste. For example, (1) a method of modifying an alkali preparation (phosphates, carbonates) alone or in combination (Japanese Patent Laid-Open No. 4-36167, Japanese Patent Laid-Open No. 11-008243, Japanese Patent No. 2568946, Japanese Patent Laid-Open No. 2000-60492) , (2) a method of modifying with a sugar (Patent Nos. 3804571 and 3268543), (3) a method of blending an emulsifier (JP-A-8-276074), and (4) a method of utilizing an organic acid (JPA 2002-159281, JP-A-2000-106846, JP-A-2001-178416), (5) Method of utilizing amino acids (Japanese Patent No. 2880183, JP-A-8-196252, JP-A-59-175870), (6) Calcium (7) Utilizing protein hydrolyzate (JP-A-10-14536, JP-A-4-341160) Law (JP 10-14536, JP-A-4-341160, JP-A-2004-329165) such as or (8) combinations method, a method of finding an effect by utilizing the respective characteristics are known. However, at present, sufficient texture and taste-modifying effects are not obtained. Although the method of using the alkaline preparation (1) has an effect of improving the juiciness and yield, there is a problem that calcium in the body is excreted by phosphate, and consumers who prefer phosphate-free foods are increasing. . There is also a major problem that the meat structure becomes uniform and the fiber feeling is impaired. Furthermore, the texture becomes harder as time elapses, and quality deterioration and taste (mainly bitterness, astringency) occur. Although the method (2) has a moisturizing effect, it cannot be expected to have a significant meat quality improvement effect alone. There are also meat softeners using chemically-processed starch, but it is difficult to penetrate into muscle due to low solubility, and the effect itself is not remarkable. Since the method using the emulsifier of (3) coats the meaty surface, there is a problem that softness is poor when cooked. Various emulsifiers have been developed for various uses, but sufficient effects have not been achieved. The method (4) alone has a problem of having a sour taste, and usually has been reported to cure meat, so that it is essential to use it together with an alkaline preparation. Although the method (5) describes the use of glycine, the effect on the meat reforming effect is very low. In the method (6), calcium chloride or calcium lactate is generally used, but sufficient water retention cannot be obtained while maintaining the original fiber feeling of meat, and a desirable quality imparted with a juicy feeling. It does not lead to. Although the method of (7) has a description about the water retention improvement by an egg white hydrolyzate, since it coats on the surface of meat like an emulsifier, there existed a problem that a softness was scarce when it cooked. Various emulsifiers have been developed for various uses, but sufficient effects have not been achieved. As an example of (8), there is a meat modifier (Japanese Patent Laid-Open No. 10-370923) containing an alkali metal chloride and an alkali metal carbonate and / or an alkali metal bicarbonate. When the effect of addition was confirmed, the texture and taste deteriorated with time, and the function at the time of completion (balance of meat texture and taste) was impaired, and a decrease in juiciness and softness of meat was observed. . As described above, although there are many prior arts, some effects are recognized compared with no treatment, but the level is not sufficiently satisfactory, and the reforming effect is improved with improved taste and texture. There is a further need for new materials or efficient reforming methods.

An object of this invention is to provide the modifier for improving the meat quality, texture, etc. of meat, and its manufacturing method.
As a result of extensive studies, the present inventor has found that the above problem can be solved by using a calcium salt and rice starch in combination, and has completed the present invention.
That is, the present invention includes the following inventions.
(1) A meat modifier comprising a calcium salt and rice starch, wherein the calcium salt content in the meat modifier is calcium equivalent to 1 g of rice starch contained in the meat modifier. Meat modifier which is 0.00065-0.14g.
(2) The meat modifier according to (1), wherein the calcium salt is calcium lactate or calcium chloride.
(3) The meat modifier according to (1) or (2), further comprising a carbonate.
(4) The meat modifier according to (3), wherein the carbonate is sodium carbonate.
(5) A method for producing a processed meat product, comprising adding 0.25 to 10 g of rice starch and 0.0033 to 0.26 g of calcium salt in terms of calcium per 100 g of meat and processing the meat.
(6) The production method according to (5), wherein the calcium salt is calcium lactate or calcium chloride.
(7) The manufacturing method according to (5) or (6), further comprising adding 0.1 to 1 g of carbonate to 100 g of meat and treating the meat.
(8) The production method according to (7), wherein the carbonate is sodium carbonate.
The present invention provides a juicy quality meat that softens connective tissue without losing excessive muscle tissue while maintaining a feeling of muscle fiber, and has both moderate water retention and oily feeling. Meat treated with the texture modifier of the present invention is that fine rice starch penetrates inside the meat, holds the meat juice during heating, and elutes the fat inherent in the meat muscle fibers with calcium salt While maintaining the original taste and texture of meat, a moderately juicy feeling is imparted without causing bitterness, and a desirable quality can be imparted. Further, by using rice starch and calcium salt in combination, the rice starch efficiently enters the muscle fibers from which the fat is eluted, thereby obtaining a synergistic effect. Further, a synergistic effect can be obtained by using a carbonate having a high protein elution effect. According to the method of the present invention, meat can be processed at room temperature and low temperature. In addition, excessive softening of meat like conventional meat softening protease preparations, homogenization of tissues like alkaline preparations, and no acidity like organic acid preparations, but with a moderate texture, That state can be maintained. For this reason, it is possible to obtain meat having an appropriate juicy feeling without strictly controlling the addition amount of the modifier, the processing time, and the like. Therefore, according to the present invention, low-quality meat can be modified into meat having excellent taste and texture.
The present invention is described in detail below.
The meat modifier of the present invention contains rice starch and calcium salt.
The rice starch is not particularly limited to the varieties of raw rice such as glutinous rice, glutinous rice, jasmine rice, short grain rice, and long grain rice. Moreover, raw starch may be sufficient, what was subjected to physical treatments, such as wet heat-treated starch and high-frequency-treated starch, and may be processed starch derived from rice starch such as phosphorylated starch and acetate starch. Rice starch has a very small particle size, so it easily penetrates between the muscle muscle bundles, and it is easy to retain the juice in the meat.
The calcium salt may be an anhydrous salt or a hydrate, but calcium lactate and calcium chloride having high solubility in water are preferable. In particular, when calcium lactate is used, fat is easily eluted from the meat.
The content ratio (weight ratio) of rice starch and calcium salt in the meat modifier of the present invention is preferably 0.00065 to 0.14 g, 0.0018 to 0.14 g in terms of calcium relative to 1 g of rice starch. Is more preferable, 0.0036 to 0.072 g is more preferable, and 0.011 to 0.072 g is particularly preferable. The calcium conversion means the amount of calcium in the calcium salt. In the case of calcium chloride dihydrate, the molecular weight is 147. Therefore, the calcium conversion value of 1 g of calcium chloride dihydrate is 40 ÷ 147 = 0. .27 g. Similarly, in the case of calcium lactate, it is 0.13 g per g because it is a hexahydrate.
The meat modifier of the present invention only needs to contain rice starch and calcium salt, but more preferably carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate, and calcium carbonate. Proteins are eluted from the raw meat by the carbonate, and a further improvement in quality is obtained, but sodium carbonate is particularly preferred.
Furthermore, organic acids such as citric acid, phytic acid, fumaric acid, amino acids such as glycine, sodium glutamate (MSG), sodium aspartate, saccharides such as sucrose, dextrin, maltitol, oligosaccharide, protease, maltitol, etc. Other food materials such as sugar alcohols, organic acid salts, salt and seasonings may be blended.
In the method for producing a processed meat product of the present invention, rice starch and calcium salt are added to meat and processed, and it is better to add carbonate.
The amount of rice starch added is preferably 0.25 to 10 g, more preferably 0.25 to 4 g, and even more preferably 0.25 to 2 g per 100 g of meat. If it is less than 0.25, a sufficient effect cannot be obtained, and if it exceeds 10 g, an effect may be obtained, but there is no significant merit compared to a 10 g added product.
The amount of calcium salt added is preferably 0.0033 to 0.26 g in terms of calcium per 100 g of meat, more preferably 0.0065 to 0.13 g, and still more preferably 0.020 to 0.065.
The amount of carbonate added is preferably 0.1 to 1 g per 100 g of meat.
In addition, organic acids such as citric acid, phytic acid, fumaric acid, amino acids such as glycine, sodium glutamate (MSG), sodium aspartate, saccharides such as sucrose, dextrin, maltitol, oligosaccharide, protease, maltitol An isosugar alcohol, an organic acid salt, sodium chloride or the like may be added and treated.
The meat modifier of the present invention may be added to meat, or rice starch and calcium salt may be added separately to meat. The order of addition of each material is not ask | required. The meat modifier of the present invention, or rice starch and calcium salt should be dispersed uniformly throughout the meat as much as possible. For this purpose, for minced meat, shredded meat, thin sliced meat, etc., a dipping method in which meat is soaked in a solution of meat modifier, a method in which a solution or powder of meat modifier is sprayed on the meat, etc. In the case of steak meat or block meat, an injection method in which a solution of a meat modifier is injected into the inside with a syringe or a method of applying to the surface can be employed. It is also possible to perform a tumbling treatment after treating the meat softener or after immersing the meat in the meat softener. An immersion method of immersing in a solution of meat modifier for a certain time may be used.
As described above, the meat modifier of the present invention, or rice starch and calcium salt is added to the meat, and preferably 0.05 to 48, for example, at 0 to 60 ° C. so as to sufficiently penetrate the whole meat. It is preferable to leave for a period of time. Alternatively, it is possible to add the meat modifier of the present invention or the rice starch and calcium salt to the meat and process it immediately before the meat processing / cooking without taking the soaking time.
The meat that can be processed is not particularly limited as long as it is edible. For example, meat such as beef, pork, lamb, and horse meat, poultry such as chicken, turkey, duck, goose, duck, and quail. It can be processed with any kind of fish meat, etc., but it is particularly effective for imported beef and hard meat such as kata, peach, stripes, and shin. Moreover, it is not specifically limited as a shape of meat, Thick cut meat, thin sliced meat, shredded meat, ground meat etc. are mentioned.
The processed meat product subjected to the modification treatment by the production method of the present invention has an appropriate softness without being excessively hardened by, for example, cooking such as baking, frying, frying, boiling, steaming, etc. It becomes easy to eat. In addition, since the meat modifier of the present invention does not excessively soften the meat, for example, the meat to which the meat modifier of the present invention is applied is stored for a long period of time as normal temperature, frozen, refrigerated, retort, etc. In addition, moderate softness and juiciness of meat can be maintained without excessive softening, and good flavor and texture can be maintained for a long time.

FIG. 1 is a diagram showing the state of starch penetration into meat according to Experimental Example 1 of the present invention.
FIG. 2 is a view showing a CLSM photograph of meat according to Example 7 of the present invention.
FIG. 3 is a view showing an SEM photograph of meat according to Example 8 of the present invention.
FIG. 4 is a diagram showing the fat elution amount of meat according to Example 9 of the present invention.

Hereinafter, the present invention will be described in more detail with reference to experimental examples and examples. The present invention is not limited in any way by this example.
Experimental example 1
In order to confirm how much the rice starch penetrates into the meat, the penetration state was observed by dyeing the starch after immersion with iodine.
Chicken thighs were soaked for 3 hours in 30% anti-meat city water in which 3% anti-glutinous rice starch “Fine Snow” (manufactured by Joetsu Starch Co., Ltd.) or potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.) was suspended. . Next, 0.3 g of iodine and 1 g of potassium iodide were dissolved in 250 g of water to prepare an iodine solution. Then, the meat after the immersion treatment was cut into an appropriate size using a knife and immersed in an iodine solution for 10 minutes, and then observed with a microscope VH-S30 (Keyence Corporation).
The results are shown in FIG. In potato starch, it adhered only to the surface layer of meat, while rice starch was seen to penetrate almost uniformly throughout the meat. This is probably because rice starch has a very small particle size and is likely to penetrate between muscle bundles. Moreover, it is thought that it becomes easy to hold | maintain the gravy inside the meat.

Potato starch (manufactured by Matsutani Chemical Co., Ltd.), Urushi rice starch “Fine Snow” (manufactured by Joetsu Starch Co., Ltd.), corn starch “Corn Starch Y” (manufactured by J-Oil Mills Co., Ltd.), tapioca starch “refined and dried sterilized tapioca” Matsutani Chemical Industry Co., Ltd.) and calcium lactate (Musashino Chemical Laboratory Co., Ltd.) were dissolved, and 200 g of Brazilian chicken thighs were refrigerated for 2 hours. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. The amounts of rice starch and calcium lactate are as shown in Table 1. The sensory evaluation and yield calculation results are shown in Table 1. The sensory evaluation was based on a grading method of -5 to 5 points, with 0 as the control category prepared without adding any starch or calcium lactate, with respect to water retention, oily feeling and juicy feeling. We went with 4 people. It should be noted that water retention means that it feels that it retains a lot of moisture, oily feeling means that it feels that it retains a lot of fat, and juicy feeling means that the balance between moisture and fat is preferable, and it has the original taste of meat. And it means to feel juicy. The yield was obtained by multiplying the weight increase rate before and after immersion by the weight loss rate before and after frying. In the comprehensive evaluation, all three items of sensory evaluation were set to A for 1.75 points or more, and B for items 3 to 1.0 for less than 1.75 points. In addition, when the score of the sensory evaluation using the test materials in combination with each material was higher than the addition value between the sensory evaluation items compared to the case where each material was used alone, there was a synergistic effect. .
When only rice starch was added, no significant yield improvement was observed as compared with other starches, and there was little improvement in oily or juicy feeling. However, when used in combination with calcium lactate, a greater yield improvement than other starches has been observed, and a synergistic quality improvement effect far exceeds the addition of quality improvement with rice starch alone or calcium lactate alone. showed that.

Dissolve glutinous rice starch "Fine Snow" (manufactured by Joetsu Starch Co., Ltd.), calcium lactate (manufactured by Musashino Chemical Laboratory Co., Ltd.) and calcium chloride (manufactured by Tomita Pharmaceutical) in 60 g of city water, and refrigerate 200 g of Brazilian chicken leg 2 Soaked for hours. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. Table 2 shows the amounts of rice starch, calcium lactate and calcium chloride. Table 2 shows the results of sensory evaluation and yield calculation performed in the same manner as in Example 1.
Calcium lactate and calcium chloride showed similar yield improvement and synergistic quality improvement with rice starch if the calcium equivalent amount was the same.

Urushi rice starch "Fine Snow" (manufactured by Joetsu Starch Co., Ltd.) and calcium lactate (manufactured by Musashino Chemical Laboratory Co., Ltd.) were dissolved in 60 g of city water, and 200 g of Brazilian chicken leg was soaked in a refrigerator for 2 hours. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. Table 3 shows the amounts of various starches and calcium lactate per 100 parts by weight of meat. Table 3 shows the results of sensory evaluation and yield calculation performed in the same manner as in the examples.
Yield improvement and synergistic quality improvement were shown when calcium lactate weight was in the range of 0.025-2 (0.0033-0.26 in terms of calcium) at the time of 1.8 addition of rice starch weight per 100 meat weight. . Moreover, the yield improvement and synergistic quality improvement were shown especially in the range whose calcium lactate weight is 0.05-1 (0.0065-0.13 in conversion of calcium).

Urushi rice starch "Fine Snow" (manufactured by Joetsu Starch Co., Ltd.) and calcium lactate (manufactured by Musashino Chemical Laboratory Co., Ltd.) were dissolved in 60 g of city water, and 200 g of Brazilian chicken leg was soaked in a refrigerator for 2 hours. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. Table 4 shows the amounts of various starches and calcium lactate. Table 4 shows the sensory evaluation and yield calculation results performed in the same manner as in Example 1.
When the calcium lactate weight per 100 meat weight is 0.05 to 1 (0.0065 to 0.13% by weight in terms of calcium), the rice starch weight is in the range of 0.25 to 10 and yield improvement and synergy Quality improvement.

In 60 g of city water, glutinous rice starch "Fine Snow", calcium lactate (Musashino Chemical Laboratory Co., Ltd.) and various salts, sodium carbonate (Daito Chemical Co., Ltd.), sodium bicarbonate (Asahi Glass Co., Ltd.), potassium carbonate (Asahi Glass Co., Ltd.) Trisodium phosphate (manufactured by Sodanikka Co., Ltd.) and sodium polyphosphate (manufactured by Chiyoda Shoko Co., Ltd.) were dissolved, and 200 g of Brazilian chicken leg was soaked in a refrigerator for 2 hours. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. Table 5 shows the amounts of various starches and calcium lactate. Table 5 shows sensory evaluation and yield calculation results. The sensory evaluation was based on a grading method of -5 to 5 points, with 0 as the control category prepared without adding any starch or calcium lactate, with respect to water retention, oily feeling and juicy feeling. We went with 4 people. In addition, those having a feeling of fiber were marked with ◯, and those having no fiber feeling were marked with ×. The fiber feeling means that the fibers are not decomposed and do not have a uniform texture, but have a different texture on a plane perpendicular to the plane parallel to the muscle fibers of meat. The yield was obtained by multiplying the weight increase rate before and after immersion by the weight loss rate before and after frying. There is a feeling of fiber, all three items of water retention, oily feeling, and juicy feeling are 1.75 points or more, and there is a fiber feeling, three items are 1.0 points or more and less than 1.75 points B, A, C other than B was designated. In addition, when the score of the sensory evaluation using the test materials in combination with each material was higher than the addition value between the sensory evaluation items compared to the case where each material was used alone, there was a synergistic effect. .
The combined use of rice starch, calcium lactate, and carbonate showed a synergistic quality improvement effect that far exceeded the combined use of rice starch and calcium lactate and the addition of quality improvement effect with carbonate alone.

Dissolve glutinous rice starch "Fine Snow" (manufactured by Joetsu Starch Co., Ltd.), calcium lactate (manufactured by Musashino Chemical Laboratory) and sodium carbonate (manufactured by Daito Chemical Co., Ltd.) in 60 g of city water, and refrigerate 200 g of Brazilian chicken leg for 2 hours. Soaked. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. Table 6 shows the amounts of rice starch, calcium lactate and sodium carbonate. Table 6 shows the sensory evaluation and yield calculation results performed in the same manner as in Example 5. Yield improvement and synergistic quality improvement were shown when calcium lactate weight per meat weight 100 was 0.05 to 1, rice starch weight was 0.25 to 10, and sodium carbonate weight was 0.1 to 1.

In order to confirm the fat elution effect of lactic acid Ca, the distribution of fat inside the meat was confirmed using CLSM (confocal laser scanning microscope).
In 60 g of city water, 3.5 g of glutinous rice starch “Matsuya Kikyo” (manufactured by Matsutani Chemical Co., Ltd.), 0.6 g of sodium carbonate (manufactured by Daito Chemical Co., Ltd.), 0.5 g of calcium lactate (manufactured by Musashino Chemical Laboratory) are dissolved, 200g of Brazilian chicken leg was soaked for 3 hours in a refrigerator. Moreover, the meat immersed in the immersion liquid which does not add calcium lactate and the meat immersed in the city water were used as controls.
In order to stain the protein and fat of meat, a thin slice was prepared from the center of the meat using an ultrasonic cutter (Suzuki Corporation SUW-30CMH). Nile Red (SIGMA) and TRITC Dye (SIGMA) were used for staining.
A section was placed in the staining solution and allowed to stand in a refrigerator overnight while being shielded from light, and then the sample was placed on a preparation and observed with CLSM.
The results are shown in FIG. The sample to which rice starch and sodium carbonate were added was not much different from the product soaked in city water, but in the product added with lactic acid Ca, it was observed that a large amount of fat was contained in the muscle bundle. Thus, it was shown that Ca lactate greatly contributed to the suppression of fat elution.

In order to confirm how the fat layer on the back of the fried chicken is changed by the fat elution effect of lactic acid Ca, observation was performed using an SEM (scanning electron microscope).
In 60 g of city water, 3.5 g of glutinous rice starch “Matsuya Kikyo” (manufactured by Matsutani Chemical Co., Ltd.), 0.6 g of sodium carbonate (manufactured by Daito Chemical Co., Ltd.), 0.5 g of calcium lactate (manufactured by Musashino Chemical Laboratory) are dissolved, 200g of Brazilian chicken leg was soaked for 3 hours in a refrigerator. Thereafter, the liquid was cut, dusted with flour, and fried in oil at 170 ° C. for 5 minutes to prepare fried chicken. The control was meat immersed in city water.
Each sample was molded into an appropriate size using a knife or the like, and then cut into 1 mm squares with a thin blade razor. A 1 mm square sample was immersed in a 1% glutaraldehyde solution for 90 minutes and then immersed in a 2% osmium tetroxide solution for 90 minutes to perform two-stage chemical fixation. The fixed sample was thoroughly washed and dehydrated by sequentially immersing in an ethanol series of 30, 50, 60, 70, 80, 90, 95, and 100% for 20 minutes. In order to perform dehydration completely, immersion in 100% ethanol was performed twice. The dehydrated sample was once immersed in isoamyl acetate (15 minutes × 2 times), and the ethanol in the sample was replaced with isoamyl acetate, and then dried by a critical point drying method using carbon dioxide. The dried sample was attached to a brass sample table with carbon double-sided tape and osmium-coated (setting about 10 nm).
The pretreated sample was observed under the following conditions.
・ SEM model: Field emission SEM (JSM6700F)
・ Acceleration voltage: 3 kv, WD: 3 mm (when observing 50,000 times or more) or 8 mm (observing less than 50,000 times)
・ Irradiation current setting: 7 (when observing more than 50,000 times) or 6 (observing less than 50,000 times)
The results are shown in FIG. In the control water-immersed product, a fat layer was observed, but in the calcium lactate-added product, only a thread-like skeleton structure was observed. This is thought to be the collagen from which the fat eluted and remained. From the above results, it was shown that calcium lactate has a great effect on the fat layer on the back of the skin.

In order to confirm the fat elution effect of lactic acid Ca, the fat elution amount of fried chicken prepared by the method described in Example 8 was measured.
50 g of deep-fried meat and 150 g of hot water were pulverized with a mixer, extracted with chloroform methanol (chloroform: methanol = 1: 1), solid content was removed, and the fat weight was measured by drying.
The results are shown in FIG. It was found that the fat elution amount increased with the addition of calcium lactate. As can be seen from the CLSM of Example 7 and the SEM observation results of Example 8, it is considered that the fat was eluted from the muscle fiber and the fat layer adhering to the back of the chicken skin.

  According to the present invention, since the meat quality and texture of meat can be improved, the present invention is extremely useful in the food field.

Claims (7)

A meat modifier comprising calcium salt, rice starch and carbonate , wherein the calcium salt content in the meat modifier is calcium equivalent to 1 g of rice starch contained in the meat modifier. Meat modifier which is 0.00065-0.14g.   The meat modifier according to claim 1, wherein the calcium salt is calcium lactate or calcium chloride.   The meat modifier according to claim 1 or 2, wherein the carbonate is sodium carbonate.   A method for producing a processed meat product, characterized in that, per 100g of meat, 0.25-10g of rice starch and calcium salt in terms of calcium are added to 0.0065-0.13g of meat and processed. The manufacturing method whose addition amount of calcium salt is 0.00065-0.14g in conversion of calcium with respect to 1g of rice starch.   The production method according to claim 4, wherein the calcium salt is calcium lactate or calcium chloride.   Furthermore, the manufacturing method of Claim 4 or 5 characterized by adding 0.1 to 1g of carbonate to meat per 100g of meat, and processing. The production method according to claim 6, wherein the carbonate is sodium carbonate.