JP7603661B2 - Manufacturing method for processed meat products - Google Patents

Description

The present invention relates to a method for producing processed meat products.

Various efforts have been made to improve the product yield of processed meat products. Patent Document 1 discloses technology related to a meat modifier for obtaining processed meat products with a good texture and high product yield. The technology disclosed in Patent Document 1 discloses a meat modifier that contains transglutaminase and vinegar.

JP 2007-189926 A

When producing processed meat products, it is important to improve product yield in order to reduce food waste and costs. In order to improve product yield, it is also important to improve the shape retention of processed meat products. In view of these issues, the object of the present invention is to provide a method for producing processed meat products that can improve the product yield of processed meat products.

A method for producing a processed meat product according to one embodiment of the present invention is as shown in [1] to [18] below.
[1]
A method for producing a processed meat product, comprising a mixing step of adding oil- or fat-processed starch to meat and mixing the mixture.
[2]
The method for producing a processed meat product according to [1], wherein in the mixing step, 0.7 parts by mass or more and 20 parts by mass or less of the oil or fat processed starch is added per 100 parts by mass of the meat.
[3]
The method for producing a processed meat product according to [1], wherein in the mixing step, 3 parts by mass or more and 10 parts by mass or less of the oil or fat processed starch is added per 100 parts by mass of the meat.
[4]
The method for producing a processed meat product according to [1], wherein in the mixing step, 3 parts by mass or more and 7 parts by mass or less of the oil or fat processed starch is added per 100 parts by mass of the meat.
[5]
The method for producing a processed meat product according to [1], wherein in the mixing step, 3 parts by mass or more and 5 parts by mass or less of the oil or fat processed starch is added per 100 parts by mass of the meat.
[6]
The method for producing a processed meat product according to any one of [1] to [5], further comprising adding 0.01 parts by mass or more and 1 part by mass or less of baking soda per 100 parts by mass of the meat in the mixing step.
[7]
The method for producing a processed meat product according to any one of [1] to [6], further comprising adding 0.1 parts by mass or more and 5 parts by mass or less of soy protein per 100 parts by mass of the meat in the mixing step.
[8]
The method includes a tumbling step of mixing the meat with the pickling liquid and tumbling the meat prior to the mixing step,
The method for producing a processed meat product according to any one of [1] to [7], wherein in the tumbling step, 0.1 parts by mass or more and 10 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of the meat.
[9]
The method for producing a processed meat product according to any one of [1] to [8], further comprising a frying step of frying the meat after the mixing step.
[10]
The method for producing a processed meat product according to [1], wherein in the mixing step, the oil/fat-processed starch is added in an amount of 1 part by mass or more and 3 parts by mass or less per 100 parts by mass of the meat.
[11]
The method includes a tumbling step of mixing the meat with the pickling liquid and tumbling the meat prior to the mixing step,
The method for producing a processed meat product according to [10], wherein in the tumbling step, 0.1 parts by mass or more and 10 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of the meat.
[12]
The method for producing a processed meat product according to [11], wherein in the tumbling step, 1 part by mass or more and 50 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of the pickling liquid.
[13]
The method for producing a processed meat product according to any one of [10] to [12], further comprising a baking step of baking the meat after the mixing step.
[14]
The method includes a tumbling step of mixing meat with a pickling liquid and tumbling the meat,
In the tumbling step, 0.1 parts by mass or more and 10 parts by mass or less of oil- or fat-processed starch is added per 100 parts by mass of the meat.
Manufacturing methods for processed meat products.
[15]
The method for producing a processed meat product according to [14], wherein in the tumbling step, 1 part by mass or more and 50 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of the pickling liquid.
[16]
The method for producing a processed meat product according to [14] or [15], further comprising a frying step of frying the meat after the tumbling step.
[17]
The method for producing a processed meat product according to [14] or [15], further comprising a baking step of baking the meat after the tumbling step.
[18]
The method includes a mixing step of adding oil-processed starch to meat and mixing the mixture,
In the mixing step, the oil/fat processed starch is added in an amount of 0.7 parts by mass or more and 20 parts by mass or less per 100 parts by mass of the meat to improve shape retention of the meat.

The present invention provides a method for producing processed meat products that can improve the product yield of processed meat products.

FIG. 1 is a diagram for explaining the manufacturing flow of Experiment 1. 1 is a side photograph showing the results of Experiment 1. 1 is a side photograph showing the results of Experiment 1. FIG. 13 is a diagram for explaining the manufacturing flow of Experiment 2. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 3. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 4. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 5. FIG. 13 is a diagram for explaining the manufacturing flow of Experiment 6. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 7. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 8. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 9. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 10. FIG. 11 is a diagram for explaining the manufacturing flow of experiment 11. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 12. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 13. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 14. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 15. FIG. 13 is a diagram for explaining the manufacturing flow of experiment 16.

<Summary of the present invention>
First, the outline of the first to third production methods (production methods for processed meat products) of the present invention will be described.

The first manufacturing method of the present invention includes a mixing step of adding oil- or fat-processed starch to meat and mixing the resulting mixture, and is characterized in that 0.7 parts by mass to 20 parts by mass of oil- or fat-processed starch is added per 100 parts by mass of meat in the mixing step. The first manufacturing method of the present invention can be suitably used for fried foods (such as fried chicken) that include a frying step of frying the meat after the mixing step.

The second manufacturing method of the present invention includes a mixing step of adding oil- or fat-processed starch to meat and mixing the resulting mixture, and is characterized in that 0.7 parts by mass or more and 3 parts by mass or less of the oil- or fat-processed starch are added per 100 parts by mass of meat in the mixing step. The second manufacturing method of the present invention can be suitably used for baked foods (grilled chicken, salad chicken, etc.) that include a baking step of baking meat after the mixing step.

The third manufacturing method of the present invention includes a tumbling step in which meat is mixed with pickle liquid and the meat is tumbling-treated, and is characterized in that 0.1 to 10 parts by mass of oil-processed starch is added per 100 parts by mass of meat in the tumbling step. The third manufacturing method of the present invention can be suitably used for fried foods (fried chicken, etc.) that include a frying step in which the meat is deep-fried after the tumbling step. The third manufacturing method of the present invention can also be suitably used for baked foods (grilled chicken, salad chicken, etc.) that include a baking step in which the meat is baked after the tumbling step.

The following describes an embodiment of the present invention.

<First embodiment>
First, the above-mentioned first manufacturing method will be described as the first embodiment of the present invention.
As described above, the first manufacturing method includes a mixing step of adding oil- or fat-processed starch to meat and mixing the meat, and is characterized in that 0.7 parts by mass to 20 parts by mass of oil- or fat-processed starch is added per 100 parts by mass of meat in the mixing step. In the first manufacturing method according to this embodiment, the above amount of oil- or fat-processed starch is added in the mixing step, so that the shape retention of the meat can be improved. The first manufacturing method according to this embodiment will be described in detail below. Note that the following description will be given by taking as an example a manufacturing method that includes a tumbling step prior to the mixing step.

In the manufacturing method according to the present embodiment, meat is first mixed with pickle liquid and the meat is subjected to a tumbling process. Here, tumbling refers to a process in which a liquid (pickle liquid) containing water etc. is physically permeated into the meat using a tumbler (a drum with a rotating mechanism and convex parts on the inside). By subjecting meat to a tumbling process, the components of the pickle liquid can be permeated into the meat, which can add flavor to the meat and improve the texture. As tumbling is a process in which moisture is added to meat, it is sometimes called a "hydration process."

When tumbling meat, for example, it is preferable to add 10 to 60 parts by weight, and preferably 20 to 40 parts by weight, of pickle liquid per 100 parts by weight of meat. The yield from the tumbling process (tumbling yield) is not particularly limited, but is preferably 110% or more, more preferably 115% or more, even more preferably 120% or more, and is preferably 160% or less, and more preferably 140% or less.

"Tumbling yield" is the ratio of the mass of meat after tumbling to the mass of meat before tumbling, and can be calculated using the following formula. Note that the mass of meat after tumbling is measured after transferring the meat after the tumbling process to a colander or the like to remove any pickle liquid that has not been absorbed.

Tumbling yield (%) = (mass after tumbling (g) / mass before tumbling (g)) x 100

In addition, the meat used in this embodiment is not particularly limited as long as it is edible meat, and may be, for example, livestock meat, animal meat, and poultry meat such as pork, beef, chicken, goat meat, mutton, horse meat, wild boar meat, venison meat, rabbit meat, bear meat, duck meat, pigeon meat, duck meat, quail meat, and turkey meat, as well as fish such as salmon, sea bream, tuna, salmon, swordfish, cod, bonito, and sardines, and amaebi (shrimp), iseebi (lobster), kuruma prawn, etc. One or more kinds selected from the group consisting of shrimp, horsehair crab, snow crab, red king crab, and other crabs, squids such as red squid, swordtip squid, cuttlefish, Japanese flying squid, firefly squid, spear squid, and other squids, and octopuses such as Japanese octopus and common octopus, and shellfish such as oysters, scallops, abalone, clams, mussels, turban shells, ark shells, and surf clams can be used. In particular, from the viewpoint of more easily obtaining the effects of the present invention, it is preferable to use one or more kinds selected from the group consisting of livestock meat, animal meat, and poultry meat, and it is more preferable to use one or more kinds selected from the group consisting of pork, beef, and chicken. For example, in this embodiment, it is particularly preferable to use chicken thigh meat or chicken breast meat. In addition, in this embodiment, the meat may be supplemented with ingredients that are normally used in foods, such as vegetables such as onions and carrots; seasonings such as sugar, white sugar, salt, and monosodium glutamate; liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oils, sake, and mirin; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, and turmeric powder; colorants such as sodium nitrite; preservatives such as sodium sorbate and glycine; sodium acetate; antioxidants such as sodium ascorbate; colorants such as cochineal pigment; emulsifiers such as sodium caseinate; moisture such as water and ice; nutritional enhancers such as calcined shell calcium, eggshell calcium, and calcium carbonate; and other ingredients such as flavorings that are normally used in foods.

In addition, the ingredients of the pickling liquid used in this embodiment are not particularly limited as long as they can add flavor to the meat, but examples include starch (unmodified starch such as corn starch, modified starch such as phosphate cross-linked starch, acetylated starch, hydroxypropylated starch, sodium starch octenyl succinate, phosphate cross-linked tapioca starch, etc.); seasonings such as sugar, white sugar, salt, and monosodium glutamate; liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oils, sake, and mirin; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, and turmeric powder; colorants such as sodium nitrite; preservatives such as sodium sorbate and glycine; antioxidants such as sodium ascorbate; colorants such as cochineal pigment; emulsifiers such as sodium caseinate; moisture such as water and ice; and nutritional fortifiers such as calcined shell calcium, eggshell calcium, and calcium carbonate. In addition, ingredients such as flavorings that are normally used in foods may be included.

In the manufacturing method according to the present embodiment, after the tumbling process, a mixing process is carried out in which the meat is mixed. In the mixing process, meat is mixed with mixing powder containing oil-processed starch, and the mixing powder is rubbed into the meat. By carrying out the mixing process in this manner, an inner coating can be formed on the meat. The outer coating on the meat is formed by battering, which will be described later.

When carrying out the mixing step, for example, the mixing powder and meat may be placed in a container and mixed by a machine. Alternatively, the mixing powder and meat may be placed in a tumbler and mixed using the tumbler. Alternatively, the mixing powder and meat may be placed in a bowl and mixed by hand.

The mixing powder used in this embodiment may be dissolved in water, for example.
In addition, the ingredients may be any of those normally used in meat, such as thickeners, emulsifiers, baking soda, soy flour, phosphates, and pH adjusters, and are not particularly limited as long as they are materials that are normally used in meat. Examples of such ingredients include starch (unmodified starch such as corn starch, modified starch such as phosphate cross-linked starch, acetylated starch, and hydroxypropylated starch, sodium starch octenyl succinate, and phosphate cross-linked tapioca starch, etc.); seasonings such as sugar, refined sugar, salt, and monosodium glutamate; liquid seasonings such as soy sauce, vinegar, oils and fats, canola oil, blended oils, sake, and mirin, etc. It may contain ingredients that are normally used in foods, such as flavorings; spices such as nutmeg, pepper, white pepper, garlic powder, ginger powder, turmeric powder, etc.; colorants such as sodium nitrite; preservatives such as sodium sorbate, glycine, sodium acetate, etc.; antioxidants such as sodium ascorbate; colorants such as cochineal pigment; emulsifiers such as sodium caseinate; moisture such as water and ice; nutritional enhancers such as calcined shell calcium, eggshell calcium, calcium carbonate, etc., and other ingredients such as flavorings.

Furthermore, in the manufacturing method of this embodiment, oil-processed starch is added (mixed) in the mixing process.

The oil- or fat-processed starch used in this embodiment refers to a starchy material produced through a process that includes adding one or more substances selected from the group consisting of edible oils and fats and edible oil- and fat-related substances to raw starch, followed by mixing and heating.

There are no limitations on the raw starch for producing the oil-processed starch, and examples thereof include corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and modified starches thereof, such as acetylation, etherification, phosphate cross-linking, adipic acid cross-linking, and the like, either alone or in combination. In particular, in this embodiment, it is preferable to use one or two types of oil-processed starch selected from the group consisting of oil-processed tapioca starch and oil-processed corn starch as the oil-processed starch. The tapioca starch and corn starch, which are the raw materials for the oil-processed tapioca starch and oil-processed corn starch, may be unmodified or modified, but are preferably modified.

Furthermore, the oil- or fat-processed starch is preferably oil- or fat-processed phosphate-crosslinked tapioca starch and oil- or fat-processed acetylated tapioca starch, and more preferably oil- or fat-processed acetylated tapioca starch.

Examples of edible fats and oils that are the raw material for oil-processed starch include soybean oil, safflower oils such as high linoleic safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, Japanese nut oil, walnut oil, and poppy oil. It is more preferable to use fats and oils with an iodine value of 100 or more as edible fats and oils, and it is even more preferable to use fats and oils with an iodine value of 140 or more. Specific examples of fats and oils with an iodine value of 140 or more include high linoleic safflower oil and linseed oil, and high linoleic safflower oil is more preferable.

Examples of edible fat-and-oil-related substances include monoglycerin fatty acid esters; polyglycerin fatty acid esters; polyglycerin condensed ricinoleic acid esters; organic acid fatty acid esters; sucrose fatty acid esters; sorbitan fatty acid esters; polysorbates; and phospholipids. In this embodiment, however, polyglycerin fatty acid esters are preferred, and diglycerin monooleic acid ester is more preferred.

Here, the amount of edible oils and fats or edible oil-related substances blended when preparing the oil-processed starch may be, for example, 0.005 parts by mass or more, preferably 0.008 parts by mass or more, and more preferably 0.02 parts by mass or more, in total, of edible oils and fats and edible oil-related substances per 100 parts by mass of raw starch. Also, the amount of edible oils and fats or edible oil-related substances blended per 100 parts by mass of raw starch is, for example, 2 parts by mass or less, preferably 1.5 parts by mass or less, and more preferably 0.8 parts by mass or less, in total, of edible oils and fats and edible oil-related substances per 100 parts by mass of raw starch.

The combination of starch and edible oils and fats used in the production of the oil-processed starch is preferably a combination of one or more oils and fats selected from the group consisting of crosslinked tapioca starch, tapioca starch, corn starch and waxy corn starch, and an oil or fat having an iodine value of 100 or more, from the viewpoints of obtaining a soft and juicy processed meat food and improving the yield of the processed meat food.
A method for producing oil- or fat-processed starch includes, for example, the following steps:
A step of preparing a mixture by blending one or more substances selected from the group consisting of edible fats and oils and related substances to edible fats and oils, with a raw material starch, and a step of heat-treating the mixture obtained in the step of preparing the mixture.

Here, in the step of preparing the mixture, the mixture may contain a pH adjuster from the viewpoint of suppressing the oxidized odor of the oil/fat-processed starch.
The pH adjuster may be any pH adjuster that can be used in foods, and may be selected according to the type of raw starch and edible fat or oil, but in view of the solubility in water and the effect on the taste of the final product, hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, etc., carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate, etc., phosphates such as disodium hydrogen phosphate, sodium dihydrogen phosphate, etc., and organic acid salts other than the above, such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. are preferred, and it is preferable to blend one or more of these. More preferably, one or more carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate, etc. are used.

Furthermore, from the viewpoint of more effectively suppressing the oxidized odor of the oil- or fat-processed starch, it is preferable to use a pH adjuster having a pH of 6.5 or more in a 1% by mass aqueous solution at 25° C., more preferably 8.0 or more, and even more preferably 10 or more.
In the step of preparing the mixture, the mixture may contain a protein.
There is no limitation on the protein, and examples thereof include refined products of vegetable proteins, animal proteins, and food materials containing proteins.
Among these, examples of the vegetable protein include wheat protein, soy protein, corn protein, etc. Food materials containing vegetable protein include defatted soybean flour, full-fat soybean flour, etc., and preferably defatted soybean flour.
Examples of animal proteins include egg proteins such as egg white protein and egg yolk protein, milk proteins such as whey protein and casein, blood proteins such as plasma protein and blood cell protein, and edible meat proteins such as livestock meat protein and fish meat protein, and examples of food materials containing animal proteins include dried whole eggs and dried egg whites.

Next, the step of heat-treating the mixture will be described.
In the step of heat-treating the mixture, the mixture obtained in the step of preparing a mixture is heated to obtain an oil- or fat-processed starch.
Regarding heat treatment, for example, if the starch is heated or roasted at a high temperature of 150°C or higher, the starch granules will be damaged, causing a decrease in the viscosity of the starch and a loss of the starch's inherent water retention. This may result in a decrease in yield when added to processed meat foods. For this reason, heat treatment is preferably carried out at a low temperature of 130°C or lower, more preferably below 120°C, and more preferably at a low temperature of about 40 to 110°C. This prevents damage to the starch and enhances the meat improving effect. There is no lower limit to the heating temperature, but from the viewpoint of appropriately shortening the heating period and improving productivity, it is set to, for example, 40°C or higher.

The period of heat treatment is set appropriately depending on the state of the starch and the heating temperature, for example, from 0.5 hours to 25 days, preferably from 5 hours to 20 days, and more preferably from 6 hours to 18 days.

In the manufacturing method according to the present embodiment, in the mixing step, oil- or fat-processed starch is added in an amount of 0.7 parts by mass to 20 parts by mass to 100 parts by mass of meat, preferably 2 parts by mass to 15 parts by mass, more preferably 3 parts by mass to 10 parts by mass, even more preferably 3 parts by mass to 7 parts by mass, and even more preferably 3 parts by mass to 5 parts by mass. In this way, by adding oil- or fat-processed starch in the mixing step, the shape retention of the meat can be improved.

In the manufacturing method according to the present embodiment, baking soda may be added in an amount of 0.01 to 1 part by weight, preferably 0.05 to 0.8 parts by weight, more preferably 0.1 to 0.5 parts by weight, and even more preferably 0.1 to 0.3 parts by weight, per 100 parts by weight of meat in the mixing step. Adding baking soda can improve the texture of the meat.

In addition, in the manufacturing method according to the present embodiment, soy protein may be further added in the mixing step in an amount of 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight, more preferably 1 to 2 parts by weight, per 100 parts by weight of meat. By adding soy protein, the texture of the meat can be improved.

The manufacturing method according to this embodiment may include a step of forming the meat into a predetermined shape after the mixing step. For example, when producing fried chicken, the meat after mixing may be rolled into a ball.

The manufacturing method according to this embodiment includes a frying process in which meat is fried after the mixing process (or after shaping). When frying meat, the meat after the mixing process (or after shaping) is placed in a batter and battered, and the battered meat is fried in oil for a predetermined time. The batter can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. in a predetermined ratio, but the ingredients of the batter are not limited to these. In addition, oil such as canola oil can be used as the oil, but the oil is not limited to this. In this embodiment, the meat may be battered, then shaped, and then fried.

In the manufacturing method according to the present embodiment described above, the above amount of oil-processed starch is added in the mixing process, so that the shape retention of the meat can be improved. Specifically, when the above amount of oil-processed starch is added in the mixing process, the shape of the meat after molding can be maintained. In addition, for example, deformation of the shape of the meat while frying in oil can be suppressed. For example, when meat is put into oil and hits the bottom of the pan, deformation of the meat can be suppressed. In this way, the manufacturing method according to the present embodiment can improve the shape retention of the meat, so that the product yield of processed meat products can be improved.

In this embodiment, the oil- or fat-processed starch may be added in the tumbling process. In other words, the oil- or fat-processed starch may be added in both the tumbling process and the mixing process. When the oil- or fat-processed starch is added in the tumbling process, it may be added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, more preferably 1 to 5 parts by mass, per 100 parts by mass of meat.

When the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, and additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickle liquid already added), and then tumbling may be resumed. Alternatively, tumbling may be temporarily stopped and the pickle liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

For example, when adding oil- or fat-processed starch in the tumbling process, the oil- or fat-processed starch may be added in an amount of 1 to 50 parts by mass, preferably 3 to 40 parts by mass, more preferably 5 to 20 parts by mass, and even more preferably 5 to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

<Embodiment 2>
Next, the above-mentioned second manufacturing method will be described as a second embodiment of the present invention.
As described above, the second production method includes a mixing step in which oil- or fat-processed starch is added to meat and mixed, and is characterized in that 0.7 parts by mass or more and 3 parts by mass or less of oil- or fat-processed starch is added per 100 parts by mass of meat in the mixing step. In the second production method according to the present embodiment, the above amount of oil- or fat-processed starch is added in the mixing step, so that the yield of baked meat can be improved. The second production method according to the present embodiment will be described in detail below. Note that the following description will be given by taking as an example a production method that includes a tumbling step prior to the mixing step.

In the manufacturing method according to the present embodiment, meat is first mixed with pickle liquid and the meat is subjected to a tumbling process. Note that the tumbling process is the same as the tumbling process described in the first embodiment, so a duplicated explanation will be omitted. Also, the meat and pickle liquid used here are the same as the meat and pickle liquid described in the first embodiment, so a duplicated explanation will be omitted.

In the manufacturing method of this embodiment, after the tumbling process, a mixing process is carried out in which the meat is mixed. In the manufacturing method of this embodiment, oil-processed starch is also added (mixed) in the mixing process. Note that the mixing process of this embodiment is similar to the mixing process described in embodiment 1, so a duplicated description will be omitted.

The manufacturing method according to this embodiment includes a baking process in which the meat is baked after the mixing process. For example, the baking process may be a process in which the meat is baked for a predetermined time by steam heating. For example, the baking process may be a process in which the meat is baked for a predetermined time at a temperature of 80°C or higher and 250°C or lower.

Here, when meat is baked, drip liquid flows out from the meat, and if the amount of this drip liquid is large, the baking yield decreases. In the manufacturing method of this embodiment, 0.7 parts by mass to 3 parts by mass, preferably 1 part by mass to 3 parts by mass, of oil-processed starch is added per 100 parts by mass of meat in the mixing step. In this way, by adding oil-processed starch in the mixing step, the amount of drip liquid that flows out from the meat when the meat is baked can be reduced. Therefore, the baking yield of the meat can be improved, and the product yield of the processed meat product can be improved.

The baking yield is not particularly limited, but is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more. "Baking yield" is the ratio of the mass of the meat after baking to the mass of the meat before baking, and can be calculated using the following formula.

Firing yield (%) = (mass after firing (g) / mass before firing (g)) x 100

In this embodiment, the oil- or fat-processed starch may be added in the tumbling process. In other words, the oil- or fat-processed starch may be added in both the tumbling process and the mixing process. When the oil- or fat-processed starch is added in the tumbling process, it may be added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, more preferably 1 to 5 parts by mass, per 100 parts by mass of meat.

When the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, and additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickle liquid already added), and then tumbling may be resumed. Alternatively, tumbling may be temporarily stopped and the pickle liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

For example, when adding oil- or fat-processed starch in the tumbling process, the oil- or fat-processed starch may be added in an amount of 1 to 50 parts by mass, preferably 3 to 40 parts by mass, more preferably 5 to 20 parts by mass, and even more preferably 5 to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

<Third embodiment>
Next, the above-mentioned third manufacturing method will be described as a third embodiment of the present invention.
As described above, the third manufacturing method includes a tumbling step in which meat is mixed with the pickle liquid and the meat is tumbling-treated, and is characterized in that 0.1 parts by mass or more and 10 parts by mass or less of oil-processed starch is added in the tumbling step. In the third manufacturing method according to the present embodiment, the above amount of oil-processed starch is added in the tumbling step, so that the yield of baked meat can be improved. The third manufacturing method according to the present embodiment will be described in detail below.

In the manufacturing method according to the present embodiment, meat is first mixed with the pickle liquid and the meat is subjected to a tumbling process. In the manufacturing method according to the present embodiment, oil-processed starch is added in an amount of 0.1 to 10 parts by mass, 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat in the tumbling process.

In this embodiment as well, when the oil- or fat-processed starch is added in the tumbling step, for example, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, or the oil- or fat-processed starch may be added during tumbling. Alternatively, the oil- or fat-processed starch may be added to the pickle liquid and then tumbling, and additional oil- or fat-processed starch may be added during tumbling. When the oil- or fat-processed starch is added during tumbling, for example, tumbling may be temporarily stopped and the oil- or fat-processed starch may be added to the tumbler (i.e., the oil- or fat-processed starch may be mixed with the pickle liquid already added), and then tumbling may be resumed. Alternatively, tumbling may be temporarily stopped and the pickle liquid to which the oil- or fat-processed starch has been added may be added to the tumbler, and then tumbling may be resumed.

For example, when adding oil- or fat-processed starch in the tumbling process, the oil- or fat-processed starch may be added in an amount of 1 to 50 parts by mass, preferably 3 to 40 parts by mass, more preferably 5 to 20 parts by mass, and even more preferably 5 to 10 parts by mass, per 100 parts by mass of pickle liquid. By setting the amount of oil- or fat-processed starch relative to the pickle liquid within this range, the pickle liquid (oil- or fat-processed starch) can be effectively adhered (coated) to the surface of the meat.

The tumbling process other than the addition of the oil-processed starch is the same as that described in the first embodiment, so a duplicated description will be omitted. The meat and pickling liquid used here are also the same as those described in the first embodiment, so a duplicated description will be omitted.

The manufacturing method according to this embodiment may include a baking process in which the meat is baked after the tumbling process. For example, the baking process may be a process in which the meat is baked for a predetermined time by steam heating. For example, the baking process may be a process in which the meat is baked for a predetermined time at a temperature of 80°C or higher and 250°C or lower.

Here, when meat is baked, drip liquid flows out from the meat, and if the amount of drip liquid is large, the baking yield decreases. In the manufacturing method according to the present embodiment, oil-processed starch is added in an amount of 0.1 to 10 parts by mass, preferably 0.5 to 8 parts by mass, and more preferably 1 to 5 parts by mass, per 100 parts by mass of meat in the tumbling process. In this way, by adding oil-processed starch in the tumbling process, the amount of drip liquid that flows out from the meat when the meat is baked can be reduced. Therefore, the baking yield of the meat can be improved, and the product yield of the processed meat product can be improved.

The firing yield is not particularly limited, but is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more. The firing yield can be calculated using the same method as that described in the second embodiment.

In addition, the manufacturing method according to the present embodiment may include a frying process in which the meat is fried after the tumbling process. When frying the meat, the meat after the tumbling process is placed in a batter liquid and battered, and the battered meat is fried in oil for a predetermined time. The batter liquid can be prepared by mixing, for example, water, fried chicken powder, potato starch, etc. in a predetermined ratio, but the ingredients of the batter liquid are not limited to these. In addition, oil such as canola oil can be used as the oil, but the oil is not limited to this. In addition, in the present embodiment, the meat may be shaped before battering, or the meat may be shaped after battering and then fried.

In the manufacturing method according to the present embodiment, 1 to 5 parts by mass of oil-processed starch is added per 100 parts by mass of meat in the tumbling process, so that the product yield of the processed meat product can be improved even when the meat is fried in oil. For example, the baking yield after frying is preferably 70% or more, more preferably 80% or more, and even more preferably 85% or more.

Although the first to third embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and can be applied to other methods for manufacturing processed meat products. For example, instead of the above frying and baking processes, the meat may be simmered or boiled. For example, the above method for manufacturing processed meat products can be used to manufacture fried chicken, deep-fried chicken, beef cutlet, pork cutlet, chicken cutlet, fish fry, bacon, roast pork, steak, yakiniku, braised pork, grilled chicken, salad chicken, etc.

Next, examples of the present invention will be described. In the following Experiments 1 to 3 and Experiment 12, fried chicken thighs are deep-fried to produce fried chicken. In the following Experiments 4 to 7, chicken breast meat is steam-heated (180°C) to produce grilled chicken. In the following Experiments 8 to 11, chicken breast meat is steam-heated (85°C) to produce salad chicken. Unless otherwise specified, the same materials are used in the following Experiments 1 to 12.

<Experiment 1>
First, we will explain Experiment 1. In Experiment 1, we investigated the shape retention of fried chicken thighs. Samples for Experiments 1-1 to 1-15 were produced using the following method.

(Preparation of Samples)
Figure 1 shows the flow of sample preparation for Experiment 1. First, chicken thigh meat (one piece) was cut into pieces of approximately 30 g each. Next, pickle liquid was prepared with the composition shown in Table 1. Then, 40 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh meat, and these were placed in a tumbler and tumbling processed for 90 minutes.

After the tumbling process, the chicken thigh meat was transferred to a colander to remove excess pickle liquid. Then, the oil-processed starch (hereinafter also referred to as starch) and chicken thigh meat were placed in a bowl and mixed by hand for 3 minutes. The type and amount of starch added are as shown in Table 2. Here, the amount of starch added is the amount added (mass %) relative to the chicken thigh meat. The starches used were as follows:
・Acetylated tapioca oil-processed starch (K-1, manufactured by Nihon Shokuhin Kako Co., Ltd.)
・Sodium starch octenyl succinate (N-Creamer 46, manufactured by Nippon NSC Co., Ltd.)
・Pregelatinized high amylose cornstarch (Gelcol AH-F, manufactured by J-Oil Mills Co., Ltd.)
Oil-processed phosphate cross-linked tapioca starch The above-mentioned "oil-processed phosphate cross-linked tapioca starch" was prepared by the following method.
0.1 parts by mass of high linoleic safflower oil, 0.05 parts by mass of diglycerol monooleate, and 0.4 parts by mass of 25% aqueous sodium carbonate solution (0.1 parts by mass as sodium carbonate equivalent) were added to 100 parts by mass of phosphate cross-linked tapioca starch, and the mixture was uniformly mixed at 3000 rpm for 3 minutes in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) to obtain a mixture. This mixture was heated at 70°C for 10 days in a tray dryer to obtain an oil-processed phosphate cross-linked tapioca starch.

Furthermore, baking soda (sodium hydrogen carbonate (sodium bicarbonate): manufactured by Happo Shokai Co., Ltd.) was added in Experiments 1-6 to 1-8, 1-14, and 1-15. Furthermore, soy protein (New Fujipro SHE: manufactured by Fuji Oil Co., Ltd.) was added in Experiments 1-9 and 1-10. The amounts of baking soda and soy protein added are as shown in Table 2. Here, the amounts of baking soda and soy protein added are the amounts (mass%) added relative to the chicken thigh meat.

After mixing, the chicken thigh meat was rolled by hand to form a ball. The formed chicken thigh meat (formed product) was left to stand for 10 minutes. At this time, photographs of the formed product were taken immediately after forming and 10 minutes after forming, and the appearance of the formed product was observed to examine its shape retention. Then, water, fried chicken powder (Chubo-o Juicy Fried Chicken Powder: manufactured by Daishowa Co., Ltd.) and potato starch were mixed in a ratio of 10:8:2 and thoroughly mixed until no lumps of powder remained to prepare a batter liquid. This batter liquid was added to the formed product to obtain a battered formed product. The battered formed product was then deep-fried in canola oil at about 180°C for 4 minutes, after which it was thoroughly drained, transferred to a metal tray, and allowed to cool at room temperature. Photographs of the fried chicken were also taken to observe its appearance.

(evaluation)
After mixing, the chicken thigh meat was rolled into balls by hand and allowed to stand for 10 minutes, at which point the change in appearance of the formed product was observed to determine its shape retention. The shape retention of the formed product was evaluated according to the following criteria:
[Shape retention]
A: The shape is maintained (the height is maintained) even after being left to stand for 10 minutes.
B: The shape is almost kept even after being left to stand for 10 minutes (the height is almost kept).
C: After being left standing for 10 minutes, the height decreased.

In addition, the oil-processed starch and chicken thigh meat were placed in a bowl and mixed by hand for 3 minutes to evaluate workability.
[Workability]
A: Smooth and not sticky B: Sticky, slightly difficult to work with, but not problematic C: Sticky and difficult to work with

(Experimental Results)
Table 2 shows the experimental results of Experiment 1. As shown in Table 2, when oil-processed starch (starch) was added and mixing was performed, the shape retention was generally good. Focusing on Experiments 1-1 to 1-5, the shape retention of the molded product was good when the amount of starch added was in the range of 3% to 10%. Figure 2 is a photograph of the side of the molded product immediately after molding and after being left to stand for 10 minutes after molding. As shown in Figure 2, in Experiment 1-1, the height of the molded product after being left to stand for 10 minutes was lower than the height of the molded product immediately after molding, and the shape retention was poor. On the other hand, in Experiments 1-2 and 1-3, the height of the molded product after being left to stand for 10 minutes was almost the same as the height of the molded product immediately after molding, and the shape retention was good.

Figure 3 is a photograph of the appearance of the fried chicken after frying. As shown in Figure 3, the height of the formed products was maintained even after frying in Experiments 1-2 and 1-3, and the shape retention was good. In other words, the formed shape was maintained even after frying.

Focusing on workability, the workability tended to decrease as the amount of starch added increased. Specifically, in Experiment 1-2 (addition amount 3%), the mixture was smooth and not sticky, and the meat did not stick to each other much. In Experiment 1-3 (addition amount 5%), the mixture became slightly viscous, but there were no problems with workability. In Experiment 1-4 (addition amount 7%), the oil-processed acetylated tapioca starch did not mix well and became viscous, and the meat stuck to each other even when lifted, making it difficult to remove, and workability deteriorated slightly. In Experiment 1-5 (addition amount 10%), the oil-processed acetylated tapioca starch did not mix well and stuck to the bottom of the bowl. The mixture was also viscous, and workability was poor.

When the fried chicken from Experiments 1-1 to 1-5 were tasted, the addition of starch had no effect on the flavor. Furthermore, the more starch was added, the more the chicken's fibrous texture was emphasized and it seemed to become slightly tougher. Furthermore, Experiments 1-2 to 1-5, in which starch was added, were more juicy than Experiment 1-1, in which no starch was added.

Next, experiments 1-6 to 1-8 will be explained. In experiments 1-6 to 1-8, the amount of starch added was fixed at 5%, and baking soda was added at 0.1%, 0.2%, and 0.3%, respectively. In experiments 1-6 to 1-8, both shape retention and workability were good. The addition of baking soda did not affect workability. Furthermore, when the fried chicken was tasted, when 0.3% baking soda was added, a slightly unusual flavor was detected, but there was no significant change in taste. Furthermore, the addition of baking soda made the meat slightly harder and the texture more crisp. This tendency became stronger when the amount of baking soda was increased. Furthermore, the addition of baking soda slightly reduced the juiciness.

Next, experiments 1-9 and 1-10 will be explained. In experiments 1-9 and 1-10, the amount of starch added was fixed at 5%, and soy protein was added at 1.0% and 2.0%, respectively. In experiments 1-9 and 1-10, shape retention was good. Therefore, the addition of soy protein improves yield. On the other hand, in experiment 1-10, where 2.0% soy protein was added, workability was not very good. Specifically, the soy protein powder did not mix well and stuck to the bottom of the bowl. In particular, in experiment 1-10, the stickiness was very bad and workability was not very good. Furthermore, when the fried chicken was tasted, experiment 1-10, where 2% soy protein was added, had an unusual flavor.

Next, Experiments 1-11 to 1-15 will be explained. In Experiments 1-11 to 1-15, a type of starch different from oil-processed acetylated tapioca starch was used. In Experiments 1-11 to 1-15, oil-processed phosphate cross-linked tapioca starch was added as the starch. In Experiments 1-14 and 1-15, sodium bicarbonate was also added. The amounts of starch and sodium bicarbonate added are as shown in Table 2.

As shown in Table 2, in Experiment 1-11, shape retention was rated a B, but the rest were rated an A, which was good. Workability was good in all Experiments 1-11 to 1-15. When frying oil was added, the oil-processed acetylated tapioca starch felt harder and slightly better held together than the oil-processed phosphate cross-linked tapioca starch. Furthermore, the addition of baking soda in Experiments 1-14 and 1-15 caused almost no change in viscosity or workability.

When the fried chicken from Experiments 1-11 to 1-15 was tasted, the oil-processed phosphate cross-linked tapioca starch did not give off any off-flavor due to the addition of starch. Furthermore, when oil-processed phosphate cross-linked tapioca starch was added, the chicken tasted juicier than in Experiment 1-1, where no starch was added. Furthermore, the meat became tougher when baking soda was added.

From the results of Experiment 1 above, when oil-processed starch (starch) was added and mixing was performed, the shape retention of the molded product was good overall. In particular, the shape retention of the molded product was good when the amount of starch added was in the range of 3% to 10%. Furthermore, taking into consideration both shape retention and workability, the amount of starch added was preferably 3% to 7%, and more preferably 3% to 5%.

The shape retention of the molded products was also good when sodium bicarbonate and soy protein were added in addition to starch and mixed. Furthermore, the shape retention of the molded products was also good when oil-processed phosphate cross-linked tapioca starch was added instead of oil-processed acetylated tapioca starch.

<Experiment 2>
Next, Experiment 2 will be described. In Experiment 2, the shape retention of fried chicken thighs during and after frying was investigated. Samples for Experiments 2-1 to 2-6 were produced using the following method.

(Preparation of Samples)
FIG. 4 shows the flow of sample preparation for Experiment 2. First, chicken thigh meat (one piece) was cut to approximately 30 g per piece. Next, pickle liquid was prepared with the composition shown in Table 3. In Experiment 2, starch (oil-processed acetylated tapioca starch) was added to the pickle liquid. Then, 40 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken thigh meat. In this case, the amount of starch to 100 parts by mass of chicken thigh meat was 3 parts by mass. Then, these were placed in a tumbler and tumbling treatment was performed for 90 minutes.

After tumbling, the chicken thighs were transferred to a colander and excess pickle liquid was removed. The oil-processed starch and chicken thighs were then placed in a bowl and mixed by hand for 3 minutes. In Experiments 2-3 to 2-6, oil-processed starch (starch: oil-processed acetylated tapioca starch) was added. The type and amount of starch added are shown in Table 4. The amount of starch added here is the amount added (mass%) relative to the chicken thighs. In Experiments 2-5 to 2-6, 0.1% baking soda was further added to the oil-processed starch. The amount of baking soda added here is the amount added (mass%) relative to the chicken thighs.

After mixing, the chicken thighs were rolled by hand (molded). In Experiment 2, samples that were not shaped (i.e., samples not rolled by hand) were also prepared (unmolded). A batter was then prepared in the same manner as in Experiment 1, and this batter was added to the samples for battering. The battered samples were then deep-fried in canola oil at approximately 180°C for 4 minutes, after which they were thoroughly drained, transferred to a metal tray, and left to cool at room temperature.

(evaluation)
In experiment 2, the shape of each sample during and after frying was observed. The shape during frying was evaluated according to the following criteria.
[Shape during frying]
A: Maintained its shape during frying.
C... Spread out flat during frying.

The shape of the fried food was evaluated according to the following criteria.
[Shape after frying]
A... Maintained height after the fly.
C... Didn't maintain height after the fly.

(Experimental Results)
Table 4 shows the results of Experiment 2. As shown in Table 4, when oil-processed starch was added, the shape during frying was good, regardless of whether or not the sample was molded. Specifically, in Experiments 2-3 and 2-4, even when the sample came into contact with the bottom of the pan after being poured into oil, it did not spread out much and maintained its shape. Similarly, in Experiments 2-5 and 2-6, even when the sample came into contact with the bottom of the pan after being poured into oil, it did not spread out much and maintained its shape. On the other hand, in Experiments 2-1 and 2-2, even when the sample came into contact with the bottom of the pan after being poured into oil, the sample spread out flat due to the impact.

Furthermore, as shown in Table 4, when oil-processed starch was added, the shape after frying was good regardless of whether or not the sample was molded. In other words, in Experiments 2-3 to 2-6, in which the shape was maintained during frying, the shape was also maintained after frying, and therefore the height of the sample was maintained even after frying.

<Experiment 3>
Next, Experiment 3 will be described. In Experiment 3, the shape retention of fried chicken thighs during and after frying was investigated. Samples for Experiments 3-1 to 3-6 were produced using the following method.

(Preparation of Samples)
FIG. 5 shows the flow of sample preparation for Experiment 3. First, chicken thigh meat (one piece) was cut to approximately 30 g per piece. Next, pickle liquid was prepared with the composition shown in Table 5. In Experiment 3, starch (oil-processed acetylated tapioca starch) was added to the pickle liquid. Then, 40 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken thigh meat. In this case, the amount of starch to 100 parts by mass of chicken thigh meat was 3 parts by mass. Then, these were put into a tumbler and tumbling treatment was performed for 90 minutes.

After tumbling, the chicken thighs were transferred to a colander and excess pickle liquid was removed. The oil-processed starch and chicken thighs were then placed in a bowl and mixed by hand for 3 minutes. In Experiments 3-3 to 3-6, oil-processed starch (starch: oil-processed acetylated tapioca starch) was added. The type and amount of starch added are shown in Table 6. The amount of starch added is the amount added (mass%) relative to the chicken thighs. In Experiments 3-5 to 3-6, 0.1% baking soda was also added. The amount of baking soda added is the amount added (mass%) relative to the chicken thighs.

After mixing, a batter was prepared in the same manner as in Experiment 1. Then, 40 parts by weight of this batter was added to 100 parts by weight of chicken thigh meat, and then the mixture was mixed by stirring by hand for 20 seconds. The chicken thigh meat was then rolled by hand (with forming). In Experiment 3, a sample that was not shaped (i.e., a sample not rolled by hand) was also prepared (without forming). The sample prepared in this way was fried in canola oil at about 180°C for 4 minutes, after which it was thoroughly drained, transferred to a metal tray, and allowed to cool at room temperature.

(evaluation)
In experiment 3, the shape of each sample during and after frying was observed. The evaluation criteria for the shape during and after frying were the same as those in experiment 2.

(Experimental Results)
Table 6 shows the experimental results of Experiment 3. As shown in Table 6, when oil-processed starch was added, the shape during frying was good regardless of whether or not the sample was molded. Specifically, in Experiments 3-3 and 3-4, even when the sample was put into oil and touched the bottom of the pan, it did not spread out much and maintained its shape. Similarly, in Experiments 3-5 and 3-6, even when the sample was put into oil and touched the bottom of the pan, it did not spread out much and maintained its shape. On the other hand, in Experiments 3-1 and 3-2, even when the sample was put into oil and touched the bottom of the pan, the impact caused the sample to spread out flat.

Furthermore, as shown in Table 6, when oil-processed starch was added, the shape after frying was good regardless of whether or not the sample was molded. In other words, in Experiments 3-3 to 3-6, where the shape was maintained during frying, the shape was also maintained after frying, and therefore the height of the sample was maintained even after frying.

Additionally, experiment 3 differs from experiment 2 in that the shaping was carried out after battering, but this difference in the manufacturing flow had no particular effect on the shape during or after frying.

<Experiment 4>
Next, Experiment 4 will be described. In the following Experiments 4 to 7, the case of producing grilled chicken by steam heating (180°C) chicken breast meat will be described. Samples in Experiments 4-1 to 4-3 were produced using the following method.

(Preparation of Samples)
Figure 6 shows the production flow of the samples in Experiment 4. First, chicken breast meat (one piece) was cut into pieces weighing approximately 75 g to 105 g each. Next, pickle liquid was prepared according to the composition shown in Table 7. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes.

After tumbling, the chicken breast meat was transferred to a colander and excess pickle liquid was removed. Then, in Experiments 4-2 and 4-3, the oil-processed starch and chicken breast meat were placed in a bowl and mixed by hand for 3 minutes. In Experiment 4-1, chicken breast meat was similarly placed in a bowl and mixed without adding oil-processed starch. The type and amount of starch added are as shown in Table 9. The amount of starch added here is the amount added (mass %) relative to the chicken breast meat. In Experiment 4-3, the starch did not dissolve sufficiently during mixing, so an additional 5% water relative to the meat was added.

After mixing, the chicken breasts were arranged in a hotel pan and each sample was baked in a steam convection oven (SCCWE61, manufactured by Rational Japan Co., Ltd.) using combination mode at 180°C and 100% steam for 9 minutes and 30 seconds.

(evaluation)
In experiment 4, the mass of the chicken breast meat before tumbling and the mass of the chicken breast meat after tumbling were measured to determine the tumbling yield (%). Specifically, the tumbling yield was calculated using the following formula. Note that the mass after tumbling was measured by transferring the chicken breast meat to a colander and removing excess pickle liquid.
Tumbling yield (%) = (mass after tumbling (g) / mass before tumbling (g)) x 100

The mass of the chicken breast meat before and after baking was measured to determine the baking yield (%). Specifically, the baking yield was calculated using the following formula.
Firing yield (%) = (mass after firing (g) / mass before firing (g)) x 100

(Experimental Results)
Table 8 shows the tumbling yield. As shown in Table 8, in Experiment 4, the tumbling yield was 105.7%. Table 9 shows the baking yield. As shown in Table 9, in Experiment 4-2, the baking yield was 79.7%, which was the best result. In Experiment 4-3, the baking yield was 76.2%, which was the second best result. On the other hand, in Experiment 4-1, the baking yield was 72.9%. Therefore, the baking yield was improved by adding oil-processed acetylated tapioca starch (oil-processed starch) during mixing.

When each sample was tasted, a gelatin-like layer was formed in some parts of the surface of the sample containing 3% oil-processed acetylated tapioca starch. On the other hand, the sample containing 1% oil-processed acetylated tapioca starch had no strange taste on the surface and the meat was less dry, making it a good sample.

<Experiment 5>
Next, Experiment 5 will be described. In Experiment 5, the case where pregelatinized high amylose corn starch was added in addition to oil-processed acetylated tapioca starch (see Experiment 4) was examined. Samples for Experiment 5-1 and Experiment 5-2 were prepared using the following method.

(Preparation of Samples)
Figure 7 shows the flow of sample preparation for Experiment 5. First, chicken breast meat (one piece) was cut into pieces of approximately 130 g each. Next, pickle liquid was prepared according to the composition shown in Table 7. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes.

After the tumbling process, the chicken breast meat was transferred to a colander and excess pickle liquid was removed. After that, the oil-processed starch and chicken breast meat were placed in a bowl and mixed by hand for 3 minutes. In addition, in Experiment 5-2, 1% oil-processed acetylated tapioca starch was added as the oil-processed starch (starch). Here, the amount of starch added is the amount added (mass %) relative to the chicken breast meat.

After mixing, the chicken breasts were arranged in a hotel pan and each sample was baked in a steam convection oven using combination mode at 180°C with 100% steam for 11 minutes.

(evaluation)
In experiment 5, the tumbling yield and the firing yield were determined using the same method as in experiment 4.

(Experimental Results)
Table 10 shows the tumbling yield. As shown in Table 10, in Experiment 5, the tumbling yield was 114.6%. Table 11 shows the baking yield. As shown in Table 11, in Experiment 5-2, the baking yield was 75.2%. On the other hand, in Experiment 5-1, the baking yield was 72.1%. Therefore, the baking yield was improved by adding oil-processed acetylated tapioca starch (oil-processed starch) during mixing. Furthermore, the results of Experiment 5 showed that the baking yield was improved even when pregelatinized high amylose corn starch was added in addition to oil-processed acetylated tapioca starch (see Experiment 4) as starch. In addition, when Experiment 4-2 and Experiment 5-2 are compared, the baking yield in Experiment 4-2 is higher than that in Experiment 5-2, so it can be said that the baking yield is improved by not adding pregelatinized high amylose corn starch.

In addition, when each sample was tasted, the meat in Experiment 5-2 was softer, juicier, and had a better texture than that in Experiment 5-1.

<Experiment 6>
Next, Experiment 6 will be described. In Experiment 6, the lower limit of the amount of starch added was examined. FIG. 8 shows the production flow of samples in Experiment 6. Note that the production flow of samples in Experiments 6-1 to 6-4 is basically the same as that in Experiment 5, except for the amount of starch added. In Experiments 6-2 to 6-4, the amounts of starch added were 1%, 0.5%, and 0.3%, respectively. Here, the amount of starch added is the amount added (mass %) relative to the chicken breast meat. In Experiment 6, the tumbling yield and baking yield were also calculated using the same method as in Experiment 4.

(Experimental Results)
Table 12 shows the tumbling yield. As shown in Table 12, in Experiment 6, the tumbling yield was 118.2%. Table 13 shows the baking yield. As shown in Table 13, in Experiment 6-2, the baking yield was 78.4%, which was good. On the other hand, in Experiment 6-3, the baking yield was 69.0%, and in Experiment 6-4, the baking yield was 69.2%, which was similar to the baking yield of 69.5% in Experiment 6-1. From these results, it can be said that in order to improve the baking yield, it is necessary to add starch at a rate of 1% or more.

When each sample was tasted, experiment 6-2 was the most moist, followed by experiment 6-3. Experiments 6-1 and 6-4 were dry. Experiment 6-3 was less moist than experiment 6-2, but was slightly less slimy.

Considering the results of Experiments 4 to 6, it can be said that the amount of oil-processed starch (starch) added in the mixing process is preferably 1% by mass or more and 3% by mass or less.

<Experiment 7>
Next, Experiment 7 will be described. In Experiment 7, the effect of adding starch to the pickling solution was examined. Samples for Experiments 7-1 and 7-2 were prepared using the following method.

(Preparation of Samples)
FIG. 9 shows the flow of sample preparation for Experiment 7. First, chicken breast meat (one piece) was cut to approximately 130 g per piece. Next, pickle liquid was prepared with the composition shown in Table 14. In Experiment 7, starch (oil-processed acetylated tapioca starch) was added to the pickle liquid. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat. At this time, the amount of starch to 100 parts by mass of chicken breast meat was 1 part by mass. Then, these were put into a tumbler and tumbling treatment was performed for 90 minutes.

After the tumbling process, the chicken breast meat was transferred to a colander to remove excess pickle liquid. Then, in Experiment 7-2, oil-processed acetylated tapioca starch (1% relative to the chicken breast meat) and chicken breast meat were placed in a bowl and mixed by hand for 3 minutes. Here, the amount of starch added was the amount added (% by mass) relative to the chicken breast meat.

After mixing, the chicken breasts were arranged in a hotel pan and each sample was baked in a steam convection oven using combination mode at 180°C with 100% steam for 11 minutes.

(evaluation)
In Experiment 7, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

(Experimental Results)
Table 15 shows the tumbling yield. As shown in Table 15, in Experiment 7, the tumbling yield was 115.9%. Table 16 shows the firing yield. As shown in Table 16, in Experiment 7-2, the firing yield was 80.9%. On the other hand, in Experiment 7-1, the firing yield was 75.5%.

These results show that when starch was added to the pickle solution and the tumbling process was performed, the baking yield tended to increase even when mixing was omitted (see Experiment 4-1). Furthermore, when starch was added to the pickle solution and the tumbling process was performed, and then mixing was performed, the baking yield was higher than when mixing was omitted. Therefore, it can be said that adding starch and performing a mixing process is effective in improving the baking yield.

In addition, when each sample was tasted, the meat in Experiment 7-2 was softer and juicier than that in Experiment 7-1, and the texture was better.

<Experiment 8>
Next, Experiment 8 will be described. In the following Experiments 8 to 11, chicken breast meat was steam-heated (85°C) to produce salad chicken. Samples in Experiments 8-1 to 8-3 were produced using the following method.

(Preparation of Samples)
FIG. 10 shows the flow of sample preparation for Experiment 8. Table 17 shows the experimental conditions for Experiment 8. First, chicken breast meat (one piece) was cut to approximately 130 g per piece. In Experiment 8, three pieces of cut meat were used in Experiment 8-1 and Experiment 8-2, and four pieces of cut meat were used in Experiment 8-3. Next, pickling liquid was prepared according to the composition shown in Table 17. For the cottonseed oil blend, Umatokutoku (manufactured by J-Oil Mills) was used. Then, 30 parts by mass of pickling liquid was added to 100 parts by mass of the cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes.

In Experiments 8-1 and 8-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). Meanwhile, in Experiment 8-3, tumbling was performed after adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Table 17, the case where tumbling was performed with starch added is described as "tumbling with added starch" (the same applies below).

After tumbling, the chicken breast meat was transferred to a colander and excess pickle liquid was removed. After that, for the sample in Experiment 8-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were placed back into the tumbler and mixed for 3 minutes. Here, the amount of starch added is the amount added (mass %) relative to the chicken breast meat. In Table 17, the case where starch was added and mixed is described as "additive mixing" (the same applies below).

Then, the samples from Experiment 8-1 and Experiment 8-3 after tumbling, and the sample from Experiment 8-2 after mixing were each arranged in a hotel pan, and each sample was baked by heating in steam mode at 85°C for 25 minutes using a steam convection oven.

(evaluation)
In Experiment 8, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

(Experimental Results)
The tumbling yield is shown in Table 18. As shown in Table 18, in Experiments 8-1 and 8-2 in which oil-processed acetylated tapioca starch (starch) was not added to the pickling solution, the tumbling yield was 115.3%. On the other hand, in Experiment 8-3 in which oil-processed acetylated tapioca starch (starch) was added to the pickling solution, the tumbling yield was 111.9%. Thus, when oil-processed acetylated tapioca starch (starch) was added, the tumbling yield was slightly reduced.

Table 19 also shows the baking yield. As shown in Table 19, the baking yield was 69.6% in experiment 8-1, 75.4% in experiment 8-2, and 81.0% in experiment 8-3. Thus, the baking yield in experiment 8-3 was the best. Therefore, it was found that the baking yield improved when the amount of oil-processed acetylated tapioca starch (starch) added in the tumbling process was 5%. The drip amount is the amount of liquid that came out of the chicken breast meat during baking, and the smaller the drip amount, the better the baking yield tends to be.

Furthermore, when each sample was tasted, the texture of the meat in Experiment 8-3 was soft overall, resembling slightly processed meat. In Experiment 8-2, the surface texture was soft, but the center retained the original texture of meat. Experiment 8-2 was less dry and had a more natural texture.

<Experiment 9>
Next, a description will be given of Experiment 9. Samples according to Experiments 9-1 to 9-3 were prepared using the following method.

(Preparation of Samples)
FIG. 11 shows the flow of sample preparation for Experiment 9. Table 20 shows the experimental conditions for Experiment 9. First, chicken breast meat (one piece) was cut to approximately 130 g per piece. Next, pickle liquid was prepared according to the composition shown in Table 20. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes. In Experiment 9-3, the amount of ice water was set to 1/3 compared to Experiments 9-1 and 9-2, so that approximately 14.4 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast meat.

In Experiment 9-1 and Experiment 9-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). On the other hand, in Experiment 9-3, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In other words, in Experiment 9-3 of Experiment 9, the amount of oil-processed acetylated tapioca starch (starch) added was reduced compared to Experiment 8, but the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 9-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 6.94 parts by mass. As a result, in Experiment 9-3, the pickle solution (starch) can be effectively attached (coated) to the surface of the chicken breast meat.

After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. After that, for the sample in Experiment 9-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were placed back into the tumbler and mixed for 3 minutes. The amount of starch added here is the amount (mass %) added to the chicken breast meat.

The samples from Experiment 9-1 and Experiment 9-3 after tumbling, and the sample from Experiment 9-2 after mixing were each arranged in a hotel pan and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum packed, and frozen for storage.

(evaluation)
In experiment 9, the tumbling yield and the firing yield were calculated using the same method as in experiment 4. The overall yield was calculated using the mass before tumbling and the mass after firing. The yield was calculated using the following formula.
Yield (%)=(mass after firing (g)/mass before tumbling (g))×100

(Experimental Results)
The tumbling yield is shown in Table 21. As shown in Table 21, in Experiments 9-1 and 9-2 in which oil- or fat-processed acetylated tapioca starch was not added to the pickling solution, the tumbling yield was 117.2%. On the other hand, in Experiment 9-3 in which oil- or fat-processed acetylated tapioca starch was added to the pickling solution, the tumbling yield was 111.1%.

Table 22 also shows the baking yield. As shown in Table 22, the baking yield was 71.2% in Experiment 9-1, 79.7% in Experiment 9-2, and 87.1% in Experiment 9-3. Thus, the baking yield in Experiment 9-3 was the best. Furthermore, comparing Experiment 8-3 of Experiment 8 (5% oil-processed acetylated tapioca starch was added in the tumbling process) with Experiment 9-3 of Experiment 9 (1% oil-processed acetylated tapioca starch was added in the tumbling process, and the amount of ice water was reduced to 1/3), the baking yield in Experiment 8-3 was 81.0%, while the baking yield in Experiment 9-3 was 87.1%. Thus, the baking yield in Experiment 9-3 was better than that of Experiment 8-3.

The reason for this is believed to be that in Experiment 9-3, the amount of ice water in the pickle solution was reduced to increase the viscosity of the pickle solution, allowing the pickle solution (starch) to effectively adhere (coat) to the surface of the chicken breast meat. In other words, in Experiment 9-3, the amount of oil-processed acetylated tapioca starch added was 1%, but by reducing the amount of ice water in the pickle solution, the viscosity of the pickle solution was increased, allowing the starch to effectively adhere to the surface of the chicken breast meat, and it is believed that this improved the baking yield. The amount of dripping is the amount of liquid that comes out of the chicken breast meat during baking, and the smaller the amount of dripping, the better the baking yield tends to be.

Furthermore, as shown in Table 22, in Experiment 9-3, the yield calculated using the mass before tumbling and the mass after firing was 96.6%, which was a good yield.

In addition, when samples that had been frozen and then thawed were tasted, the meat felt firmer overall than on the day it was cooked, and there was little difference in texture. Also, the meat in Experiment 9-3 had the softest texture and was the juiciest.

<Experiment 10>
Next, a description will be given of Experiment 10. Samples according to Experiments 10-1 to 10-3 were prepared using the following method.

(Preparation of Samples)
Fig. 12 shows the flow of sample preparation for Experiment 10. Table 23 shows the experimental conditions for Experiment 10. First, chicken breast meat (one piece) was cut into pieces weighing about 120 g each. In Experiment 10, six pieces of cut meat were used for each experiment (i.e., each test area).

Next, pickle liquid was prepared according to the composition shown in Table 23. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes. Note that in Experiment 10-3, the amount of ice water was 1/3 compared to Experiments 10-1 and 10-2, so approximately 14.4 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat.

In Experiment 10-1, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 10-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 10-3, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 10-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 10-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 7.45 parts by mass, which is more than the 3.45 parts by mass in Experiment 10-1. As a result, in Experiment 10-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast meat.

After the tumbling process, the chicken breast meat was transferred to a colander to remove excess pickle liquid. After that, for the sample in Experiment 10-2, the chicken breast meat and 1% oil-processed acetylated tapioca starch were placed back into the tumbler and mixed for 3 minutes. Here, the amount of starch added was the amount added (mass %) relative to the chicken breast meat.

The samples from Experiments 10-1 and 10-3 after tumbling, and the sample from Experiment 10-2 after mixing were each placed in a hotel pan and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum packed, and frozen for storage.

(evaluation)
In experiment 10, the tumbling yield and the firing yield were determined using the same method as in experiment 4. Also, the yield (overall yield) was determined using the same method as in experiment 9.

(Experimental Results)
The tumbling yield is shown in Table 24. As shown in Table 24, in Experiment 10-2, in which oil-processed acetylated tapioca starch (starch) was not added to the pickling liquor, the tumbling yield was 115.5%. On the other hand, in Experiment 10-1, in which oil-processed acetylated tapioca starch (starch) was added to the pickling liquor, the tumbling yield was 111.5%. In Experiment 10-3, in which oil-processed acetylated tapioca starch (starch) was added to the pickling liquor, the tumbling yield was 107.2%.

Table 25 also shows the baking yield. As shown in Table 25, the baking yield was 83.3% in experiment 10-1, 94.1% in experiment 10-2, and 88.9% in experiment 10-3. Thus, in experiment 10, oil-processed acetylated tapioca starch was added in the tumbling process or mixing process, so the baking yield was good overall. In particular, the baking yields in experiment 10-2 and experiment 10-3 were good. The amount of dripping is the amount of liquid that came out of the chicken breast meat during baking, and the smaller the amount of dripping, the better the baking yield tends to be.

Furthermore, as shown in Table 25, in Experiments 10-2 and 10-3, the yields calculated using the mass before tumbling and the mass after firing were 94.1% and 88.9%, respectively, which were better than the yield of 83.3% in Experiment 10-1.

Furthermore, when samples thawed after freezing were tasted, Experiments 10-2 and 10-3 were less dry than Experiment 10-1. Furthermore, in Experiment 10-2, the texture of the chicken meat was different between the center and the surface of the cross section, with the center being slightly moist and the surface being very moist. Experiment 10-3 was moist overall, had no slimy surface, and had a more natural texture than Experiment 10-2.

<Experiment 11>
Next, a description will be given of Experiment 11. In Experiment 11, the cut size of chicken breast meat and the heating time were different from those in Experiment 10. Samples in Experiments 11-1 to 11-3 were prepared using the following method.

(Preparation of Samples)
Fig. 13 shows the flow of sample preparation for Experiment 11. Table 26 shows the experimental conditions for Experiment 11. First, chicken breast meat (one piece) was cut into pieces of approximately 30 g each. In Experiment 11, 18 pieces of cut meat were used for each experiment (i.e., each test area).

Next, pickle liquid was prepared according to the composition shown in Table 26. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 90 minutes. Note that in Experiment 11-3, the amount of ice water was 1/3 compared to Experiments 11-1 and 11-2, so approximately 14.4 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat.

In Experiment 11-1, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 11-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 11-3, tumbling was performed by adding 1 part by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken breast meat. In Experiment 11-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 11-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 7.45 parts by mass, which is more than the 3.45 parts by mass in Experiment 11-1. As a result, in Experiment 11-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken breast meat.

After the tumbling process, the chicken breast meat was transferred to a colander to remove excess pickle liquid. After that, for the sample in Experiment 11-2, the chicken breast meat to which 1% oil-processed acetylated tapioca starch (starch) had been added was placed back into the tumbler and mixed for 3 minutes. Here, the amount of starch added was the amount added (mass %) relative to the chicken breast meat.

The samples from Experiment 11-1 and Experiment 11-3 after tumbling, and the sample from Experiment 11-2 after mixing were each placed in a hotel pan and baked in a steam convection oven at 85°C for 13 minutes in steam mode. After heating, the samples were allowed to cool, vacuum packed, and frozen for storage.

(evaluation)
In experiment 11, the tumbling yield and the firing yield were determined using the same method as in experiment 4. Also, the yield (overall yield) was determined using the same method as in experiment 9.

(Experimental Results)
The tumbling yield is shown in Table 27. As shown in Table 27, in Experiment 11-2 where oil-processed acetylated tapioca starch (starch) was not added to the pickling liquor, the tumbling yield was 115.4%. On the other hand, in Experiment 11-1 where oil-processed acetylated tapioca starch (starch) was added to the pickling liquor, the tumbling yield was 113.6%. In Experiment 11-3 where oil-processed acetylated tapioca starch (starch) was added to the pickling liquor, the tumbling yield was 107.0%.

Table 28 also shows the baking yield. As shown in Table 28, the baking yield was 77.1% in experiment 11-1, 82.1% in experiment 11-2, and 88.3% in experiment 11-3. Thus, in experiment 11, oil-processed acetylated tapioca starch was added in the tumbling process or mixing process, so the baking yield was good overall. In particular, in experiment 11, the baking yields in experiments 11-2 and 11-3 were good. The amount of dripping is the amount of liquid that came out of the chicken breast meat during baking, and the smaller the amount of dripping, the better the baking yield tends to be.

Furthermore, as shown in Table 28, in Experiments 11-2 and 11-3, the yields calculated using the mass before tumbling and the mass after firing were 94.7% and 94.5%, respectively, which were better than the yield of 87.6% in Experiment 11-1.

Furthermore, when samples were tasted after being frozen and then thawed, Experiments 11-2 and 11-3 were less dry than Experiment 11-1. Furthermore, in Experiment 11-2, the texture of the chicken meat was different between the center and the surface of the cross section, with the center being slightly moist and the surface being very moist. Experiment 11-3 was moist overall, had no slimy surface, and had a more natural texture than Experiment 11-2.

<Experiment 12>
Next, a description will be given of Experiment 12. In Experiment 12, fried chicken was produced using chicken thighs. Samples in Experiments 12-1 to 12-4 were produced using the following method.

(Preparation of Samples)
Fig. 14 shows the flow of sample preparation for Experiment 12. Table 29 shows the experimental conditions for Experiment 12. First, chicken thigh meat (one piece) was cut into pieces of approximately 30 g each. In Experiment 12, 15 pieces of cut meat were used for each experiment (i.e., each test area).

Next, pickle liquid was prepared according to the composition shown in Table 29. Then, 30 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken thigh meat, and these were placed in a tumbler and tumbling processed for 90 minutes. In Experiment 12-3, the amount of ice water was 1/3 compared to the other experiments, so approximately 17.6 parts by mass of pickle liquid was added to 100 parts by mass of cut chicken breast meat.

In Experiment 12-1 and Experiment 12-4, tumbling was performed by adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken thigh meat. In Experiment 12-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 12-3, tumbling was performed by adding 5 parts by mass of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of chicken thigh meat. In Experiment 12-3, the viscosity of the pickle solution was increased by reducing the amount of ice water in the pickle solution. Specifically, in Experiment 12-3, the amount of oil-processed acetylated tapioca starch (starch) per 100 parts by mass of pickle solution was 39.54 parts by mass, which is more than the 20 parts by mass in Experiments 12-1 and 12-4. As a result, in Experiment 12-3, the pickle liquid (starch) can be effectively adhered (coated) to the surface of the chicken thigh meat.

After the tumbling process, the chicken thigh meat was transferred to a colander to remove excess pickle liquid. Then, for the samples in Experiments 12-2 and 12-4, the chicken thigh meat and 5% oil-processed acetylated tapioca starch were placed back into the tumbler and mixed for 3 minutes. The amount of starch added here is the amount added (mass %) relative to the chicken thigh meat.

Then, batter was added to the samples from Experiments 12-1 and 12-3 after tumbling, and to the samples from Experiments 12-2 and 12-4 after mixing, and battered. The batter was prepared by mixing water, fried chicken powder (Chubo-o Juicy Fried Chicken Powder: manufactured by Daishowa Corporation) and potato starch in a ratio of 10:8:2, and mixing thoroughly until no lumps of powder remained. The battered samples were then deep-fried in canola oil at approximately 170°C for 4 minutes and 30 seconds, drained well, transferred to a metal tray, and allowed to cool at room temperature. After deep-frying, the samples were allowed to cool and then frozen.

(evaluation)
In Experiment 12, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

(Experimental Results)
The tumbling yields are shown in Table 30. As shown in Table 30, the tumbling yield was 120.6% in Experiment 12-1, 123.2% in Experiment 12-2, 110.5% in Experiment 12-3, and 118.7% in Experiment 12-4.

Table 31 also shows the baking yields. As shown in Table 31, the baking yield was 74.5% in Experiment 12-1, 70.8% in Experiment 12-2, 75.8% in Experiment 12-3, and 76.9% in Experiment 12-4. Thus, in Experiment 12, oil-processed acetylated tapioca starch (starch) was added in at least one of the tumbling and mixing processes, resulting in a good baking yield overall. In particular, in Experiment 12, the addition of oil-processed acetylated tapioca starch (starch) in the tumbling process resulted in a better baking yield (see Experiments 12-1, 12-3, and 12-4).

<Experiment 13>
Next, a description will be given of Experiment 13. In Experiment 13, fried chicken was produced using chicken thighs. Samples in Experiments 13-1 to 13-3 were produced using the following method.

(Preparation of Samples)
Fig. 15 shows the flow of sample preparation for Experiment 13. First, chicken thigh meat (one piece) was cut into pieces of approximately 30 g each. In Experiment 13, 13 pieces of cut meat were used for each experiment (i.e., each test area).

Next, the pickle liquid was prepared according to the composition shown in Table 32. Then, 20 parts by mass of the pickle liquid was added to 100 parts by mass of the cut chicken thigh meat, and these were put into a tumbler and tumbling treatment was performed for 90 minutes. In Experiment 13-1, 5 parts by mass of oil-processed acetylated tapioca starch (starch) was added to 100 parts by mass of the chicken thigh meat during tumbling. In Experiment 13-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 13-3, tumbling treatment was performed for 60 minutes without adding oil-processed acetylated tapioca starch (starch), and then the tumbling treatment was temporarily stopped (without draining the pickle liquid), oil-processed acetylated tapioca starch (starch) was added, and then tumbling treatment was performed again for 30 minutes. The amount of oil-processed acetylated tapioca starch added in Experiment 13-3 was 5 parts by mass per 100 parts by mass of chicken thigh meat.

After tumbling, the chicken thigh meat was transferred to a colander to remove excess pickle liquid. After that, for the sample in Experiment 13-2, the chicken thigh meat was mixed with 5% oil-processed acetylated tapioca starch and mixed. Here, the amount of starch added is the amount added (mass %) to the chicken thigh meat.

Then, batter was added to the samples from Experiment 13-1 and Experiment 13-3 after tumbling, and to the samples from Experiment 13-2 after mixing, and battered. The batter was prepared by mixing water, fried chicken powder (Chubo-o Juicy Fried Chicken Powder: manufactured by Daishowa Corporation) and potato starch in a ratio of 10:8:2, and mixing thoroughly until no lumps of powder remained. The battered samples were then deep-fried in canola oil at approximately 170°C for 4 minutes and 30 seconds, drained well, transferred to a metal tray and allowed to cool at room temperature. After deep-frying, the samples were allowed to cool and then frozen.

(evaluation)
In Experiment 13, the tumbling yield and the firing yield were determined using the same method as in Experiment 4.

(Experimental Results)
The respective yields are shown in Table 33. As shown in Table 33, the tumbling yield was 111.1% in Experiment 13-1, 112.0% in Experiment 13-2, and 112.4% in Experiment 13-3. Therefore, there was no significant difference in the tumbling yields among Experiments 13-1 to 13-3.

Focusing on the baking yield, the baking yield was 73.5% in Experiment 13-1, 81.9% in Experiment 13-2, and 80.1% in Experiment 13-3. Thus, in Experiment 13, since oil-processed acetylated tapioca starch (starch) was added in at least one of the tumbling and mixing processes, the baking yield was good overall. The value of "weight after baking / weight before tumbling x 100", which indicates the overall yield, also showed a similar tendency. In particular, the baking yield and overall yield were good in Experiments 13-2 and 13-3. In Experiment 13-3, the tumbling process was temporarily stopped to add oil-processed acetylated tapioca starch (starch), and the mixing process could be omitted, simplifying the manufacturing process.

Furthermore, when the samples were tasted, the sample in Experiment 13-1 had a dry texture, but the batter was not slimy. The sample in Experiment 13-2 had a juicy and soft texture. Also, parts of the batter had a crispy texture. The sample in Experiment 13-3 had a juicy and soft texture. Thus, even when starch was added during the tumbling process (Experiment 13-3), the tasting results were good.

<Experiment 14>
Next, a description will be given of Experiment 14. Samples according to Experiments 14-1 to 14-3 were prepared using the following method.

(Preparation of Samples)
Fig. 16 shows the flow of sample preparation for Experiment 14. First, chicken breast meat (one piece) was cut into pieces of approximately 130 g each. In Experiment 14, five pieces of cut meat were used for each experiment (i.e., each test area).

Next, the pickle liquid was prepared according to the composition shown in Table 34. For the cottonseed oil blend, Mimatokutoku (manufactured by J-Oil Mills) was used. Then, 20 parts by mass of the pickle liquid was added to 100 parts by mass of the cut chicken breast meat, and these were put into a tumbler and tumbling treatment was performed for 90 minutes. In this case, in Experiment 14-1, 1 part by mass of oil-processed acetylated tapioca starch (starch) was added to 100 parts by mass of the chicken breast meat during tumbling. In Experiment 14-2, tumbling was performed without adding oil-processed acetylated tapioca starch (starch). In Experiment 14-3, tumbling treatment was performed for 60 minutes without adding oil-processed acetylated tapioca starch (starch), and then the tumbling treatment was temporarily stopped (without draining the pickle liquid), oil-processed acetylated tapioca starch (starch) was added, and then tumbling treatment was performed again for 30 minutes. The amount of oil-processed acetylated tapioca starch added in Experiment 14-3 was 1 part by mass per 100 parts by mass of chicken breast meat.

After tumbling, the chicken breast meat was transferred to a colander to remove excess pickle liquid. After that, for the sample in Experiment 14-2, the chicken breast meat was mixed with 1% oil-processed acetylated tapioca starch and mixed. Here, the amount of starch added is the amount added (mass %) relative to the chicken breast meat.

The samples from Experiments 14-1 and 14-3 after tumbling, and the sample from Experiment 14-2 after mixing were each placed in a hotel pan and baked in a steam convection oven at 85°C for 25 minutes in steam mode. After heating, the samples were allowed to cool, vacuum packed, and frozen for storage.

(evaluation)
In experiment 14, the tumbling yield and the firing yield were determined using the same method as in experiment 4. Also, the yield (overall yield) was determined using the same method as in experiment 9.

(Experimental Results)
The yields are shown in Table 35. As shown in Table 35, the tumbling yield was 114.6% in Experiment 14-1, 114.8% in Experiment 14-2, and 114.2% in Experiment 14-3. Therefore, there was no significant difference in the tumbling yields between Experiments 14-1 to 14-3.

Focusing on the baking yield, the baking yield was 75.7% in experiment 14-1, 79.3% in experiment 14-2, and 77.3% in experiment 14-3. Thus, in experiment 14, oil-processed acetylated tapioca starch was added in at least one of the tumbling and mixing processes, so the baking yield was good overall. The value of "weight after baking / weight before tumbling x 100", which indicates the overall yield, also showed a similar tendency. In experiment 14-3, the tumbling process was temporarily stopped and oil-processed acetylated tapioca starch was added, so the mixing process could be omitted, simplifying the manufacturing process.

Furthermore, when the samples were tasted, the sample in experiment 14-1 had a dry texture but was not very slimy on the surface. The sample in experiment 14-2 had a juicy and soft texture, especially near the surface. The sample in experiment 14-3 was less dry than the sample in experiment 14-1 and had less slimy on the surface than the sample in experiment 14-2. Thus, even when starch was added midway through the tumbling process (experiment 14-3), the tasting results were good.

<Experiment 15>
Next, Experiment 15 will be described. In Experiment 15, the yield of chicken breast meat when it was frozen and then thawed was examined. Samples for Experiments 15-1 and 15-2 were prepared using the following method.

(Preparation of Samples)
Fig. 17 shows the production flow of the samples in Experiment 15. First, 2 kg of chicken breast meat (one piece) was cut into pieces of about 85 g each. Next, pickle liquid was prepared according to the composition shown in Table 36. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken breast meat, and these were placed in a tumbler and tumbling processed for 40 minutes.

After the tumbling process, 5% oil-processed acetylated tapioca starch relative to the chicken breast meat was placed in a tumbler as starch and mixed for 20 minutes (i.e., mixing was performed using a tumbler). Here, the amount of starch added is the amount added (mass %) relative to the chicken breast meat. As a comparative example, a sample was also created in which no starch was added and tumbling was performed for an additional 20 minutes. Experiment 15-1 is a sample in which no mixing was performed (i.e., a sample in which tumbling was performed for 60 minutes without adding starch), and Experiment 15-2 is a sample in which starch was added and mixing was performed.

After mixing (after tumbling in the case of Experiment 15-1), the weight of the chicken breast meat was measured. The chicken breast meat was then placed in a ziplock bag and stored in a -20°C freezer for four days. After four days of frozen storage, the chicken breasts were arranged in a stainless steel tray and stored in a 4°C refrigerator for 24 or 48 hours to thaw. After 24 or 48 hours, the chicken breasts were transferred to a colander and excess pickle liquid was removed. After removing the pickle liquid, the weight of the chicken breasts was measured.

(evaluation)
The difference between the weight after mixing (after tumbling in the case of Experiment 15-1) and the weight after cold thawing was taken as the cold thawing yield.

(Experimental Results)
Table 37 shows the cold thawing yield. As shown in Table 37, when the samples were stored in a refrigerator at 4° C. for 24 hours and thawed, the cold thawing yield was 90% in Experiment 15-1 (without mixing) and 96% in Experiment 15-2 (with mixing). When the samples were stored in a refrigerator at 4° C. for 48 hours and thawed, the cold thawing yield was 89% in Experiment 15-1 (without mixing) and 94% in Experiment 15-2 (with mixing). Thus, the cold thawing yield was improved in Experiment 15-2, in which oil-processed acetylated tapioca starch was added and mixing was performed.

<Experiment 16>
Next, Experiment 16 will be described. In Experiment 16, the yield of chicken thigh meat was investigated when it was fried in oil and then stored in a warming case. Samples for Experiments 16-1 and 16-2 were prepared using the following method.

(Preparation of Samples)
Figure 18 shows the production flow of the samples in Experiment 16. First, chicken thigh meat (one piece) was cut into pieces of about 90 g each. Next, pickle liquid was prepared according to the composition shown in Table 38. Then, 20 parts by mass of pickle liquid was added to 100 parts by mass of the cut chicken thigh meat, and these were placed in a tumbler and tumbling processed for 40 minutes.

After the tumbling process, 3% oil-processed acetylated tapioca starch relative to the chicken thigh meat was placed in a tumbler as starch and mixed for 20 minutes (i.e., mixing was performed using a tumbler). Here, the amount of starch added is the amount added (mass %) relative to the chicken thigh meat. As a comparative example, a sample was also created in which no starch was added and tumbling was performed for an additional 20 minutes. Experiment 16-1 is a sample that was tumbling for 60 minutes (no starch added), and Experiment 16-2 is a sample that was mixed with starch added.

The chicken thighs were then battered with the batter mixture shown in Table 39 and coated with bread flour with the mixture shown in Table 40. They were then deep-fried for 2 minutes in canola oil heated to 180°C. They were then quickly frozen at -30°C for 90 minutes using a shock freezer (manufactured by Hoshizaki Corporation).

Next, the frozen chicken thighs were deep-fried for 4 minutes and 30 seconds in canola oil heated to 180°C. After cooking, 10 samples each from Experiment 16-1 and Experiment 16-2 were placed in a warming case at 80°C and stored for 6 hours.

(evaluation)
The weight before and after storage in the warming case for 6 hours was measured, and the difference between these weights was regarded as the yield after storage in the warming case.

(Experimental Results)
Table 41 shows the yield after storage in the warming case. As shown in Table 41, the yield was 90% in Experiment 16-1 (without starch) and 91% in Experiment 16-2 (with starch addition and mixing). Therefore, in Experiment 16-2, in which oil-processed acetylated tapioca starch was added and mixing was performed, the yield after storage in the warming case was improved.

This application claims priority based on Japanese Patent Application No. 2020-060788, filed March 30, 2020, and Japanese Patent Application No. 2020-132180, filed August 4, 2020, the disclosures of which are incorporated herein in their entirety.

Claims (6)

a tumbling step of mixing the meat with the pickling liquid and tumbling the meat;
a mixing step of adding oil- or fat-processed starch to the meat after the tumbling step and mixing the mixture;
After the mixing step, a frying step of frying the meat is included.
In the tumbling step, the oil/fat-processed starch is added in an amount of 1 part by mass or more and 5 parts by mass or less per 100 parts by mass of the meat,
A method for producing a processed meat product, characterized in that in the mixing step, the oil- or fat-processed starch is added in an amount of 3 parts by mass or more and 7 parts by mass or less per 100 parts by mass of the meat. The method for producing a processed meat product according to claim 1, further comprising adding 0.1 parts by mass or more and 0.3 parts by mass or less of baking soda per 100 parts by mass of the meat in the mixing step. The method for producing a processed meat product according to claim 1 or 2, further comprising adding soy protein in an amount of 0.1 parts by mass or more and 2 parts by mass or less per 100 parts by mass of the meat in the mixing step. a tumbling step of mixing the meat with the pickling liquid and tumbling the meat;
a mixing step of adding oil- or fat-processed starch to the meat after the tumbling step and mixing the mixture;
After the mixing step, a baking step of baking the meat is included.
In the tumbling step, the oil/fat-processed starch is added in an amount of 1 part by mass or more and 5 parts by mass or less per 100 parts by mass of the meat,
A method for producing a processed meat product, characterized in that in the mixing step, the oil- or fat-processed starch is added in an amount of 1 part by mass to 3 parts by mass to 100 parts by mass of the meat. The method for producing a processed meat product according to claim 4 , wherein in the tumbling step, 1 part by mass or more and 50 parts by mass or less of the oil- or fat-processed starch is added per 100 parts by mass of the pickle liquid. a tumbling step of mixing the meat with the pickling liquid and tumbling the meat;
A mixing step of adding oil- or fat-processed starch to the meat after the tumbling step and mixing the mixture;
In the tumbling step, the oil/fat-processed starch is added in an amount of 1 part by mass or more and 5 parts by mass or less per 100 parts by mass of the meat,
In the mixing step, the oil/fat-processed starch is added in an amount of 3 parts by mass or more and 7 parts by mass or less per 100 parts by mass of the meat to improve shape retention of the meat.

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