JP2014198032A - Fat composition to be kneaded in cooked food product, and manufacturing method of cooked food product - Google Patents
Fat composition to be kneaded in cooked food product, and manufacturing method of cooked food product Download PDFInfo
- Publication number
- JP2014198032A JP2014198032A JP2013075483A JP2013075483A JP2014198032A JP 2014198032 A JP2014198032 A JP 2014198032A JP 2013075483 A JP2013075483 A JP 2013075483A JP 2013075483 A JP2013075483 A JP 2013075483A JP 2014198032 A JP2014198032 A JP 2014198032A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- kneaded
- cooked food
- cooked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
本発明は、加熱調理食品用練り込み油脂組成物及び加熱調理食品の製造方法に関する。 The present invention relates to a kneaded oil / fat composition for cooked food and a method for producing the cooked food.
食生活の変化に伴い、最近の食生活において、ハンバーグ、ミートボール、コロッケ、トンカツ、メンチカツ、唐揚げ、焼き鳥、シュウマイ、餃子、春巻などの食肉調理品や食肉惣菜類などの調理品の消費量が増大している。 Due to changes in eating habits, consumption of meat products such as hamburger, meatballs, croquettes, tonkatsu, minced cutlet, fried chicken, yakitori, shumai, dumplings, spring rolls, and other prepared foods such as meat dishes The amount is increasing.
従来、家庭で作られることが多かったこれら惣菜類は、核家族化や専業主婦の減少あるいは中高年男性における単身世帯の増加など社会環境の変化に伴い、調理されたものを、デパートやスーパーの食品売り場で購入し、いわゆる「中食」として消費される需要が拡大している。 Traditionally, these prepared foods, which were often made at home, are cooked as foods at department stores and supermarkets due to changes in the social environment, such as the formation of nuclear families, a decrease in full-time housewives, or an increase in single-person households among middle-aged and older men. The demand for purchasing at the sales floor and consuming as so-called “meal” is increasing.
これらデパートやスーパーで販売される惣菜類は、店舗のバックヤードにおいて調理され、惣菜売り場に並べられるが、調理後時間が経つにつれて、作りたての美味しさや食感が失われていき、商品価値を損ねるといった問題がある。 The side dishes sold at these department stores and supermarkets are cooked in the store's back yard and lined up in the side dishes section. However, as time goes on after cooking, the freshness and texture of freshly made food will be lost and the product value will be lost. There is a problem.
また、調理後、チルド状態で販売され、電子レンジやオーブン加熱により、簡単に調理できる惣菜類についても、作りたての美味しさや食感が維持されることは少ない。 In addition, freshly prepared deliciousness and texture are rarely maintained for prepared dishes that are sold in a chilled state after cooking and can be easily cooked by microwave oven or oven heating.
さらに、最近ではこれら惣菜類は、冷凍食品として、長期保存を目的に冷凍状態で製造・流通・販売されている。これら冷凍食品は、電子レンジやオーブン等による解凍・加熱により簡便に、調理できることから、外食市場をはじめとする飲食店から一般家庭に至るまで広く普及している。 Furthermore, these side dishes are recently manufactured, distributed, and sold as frozen foods in a frozen state for the purpose of long-term storage. Since these frozen foods can be easily cooked by thawing and heating with a microwave oven, an oven, or the like, they are widely used from restaurants and other restaurants to general households.
また、一般家庭における冷凍食品の利用において、近年急速に製造・販売数量が増えているものに、弁当用の冷凍食品が挙げられる。
例えば、ハンバーグ、ミートボール、コロッケ、トンカツ、メンチカツ、唐揚げ、焼き鳥、シュウマイ、餃子、春巻など、様々なメニューが弁当用冷凍食品としてスーパーの冷凍食品コーナーに並べられている。
これら弁当用冷凍食品は必要な量だけを冷凍状態から取り出し、電子レンジやオーブン等で加熱するだけで、すぐに調理することができ、忙しい朝の弁当作りには欠かせないものとなっている。
In addition, in the use of frozen foods in general households, frozen foods for lunch boxes are examples of products that have rapidly increased in production and sales in recent years.
For example, various menus such as hamburger, meatballs, croquettes, tonkatsu, minced cutlet, fried chicken, yakitori, shumai, dumplings, spring rolls, etc. are arranged in the frozen food corner of the supermarket as frozen foods for lunch.
Frozen foods for lunch boxes can be cooked immediately by removing only the necessary amount from the frozen state and heating in a microwave oven or oven, making them indispensable for making busy lunch boxes in the morning. .
一方、さらに多忙を極める現代社会おいては、冷凍食品に求められる機能はさらに高度なものとなり、最近では、電子レンジやオーブン等による解凍・加熱すら必要のない、自然解凍調理冷凍食品も普及し始めている。
自然解凍調理冷凍食品とは、例えば冷凍状態から取り出した調理食品を、朝そのままお弁当箱に入れておくことにより、室温の目安である２０℃程度で約２時間３０分から３時間くらいで自然解凍されることにより、お昼ごろにはちょうど食べごろとなる調理済み冷凍食品であり、忙しい朝の弁当作りのさらなる時間短縮を可能とするものである。
On the other hand, in today's busiest modern society, the functions required of frozen foods have become more sophisticated, and recently, natural thawing-frozen frozen foods that do not require thawing / heating using a microwave oven or oven have become widespread. I'm starting.
Naturally thawed cooked frozen food is, for example, cooked food taken from the frozen state in the lunch box as it is in the morning, and naturally thawed at about 20 ° C for about 2 hours 30 minutes to 3 hours at room temperature. As a result, it is a frozen food that is ready to be eaten at lunchtime, allowing for a further reduction in the time to make a busy morning lunch.
しかしながら、これら加熱調理食品は常温、チルド、冷凍いずれの状態であっても、作りたての美味しさや食感を維持させることは困難であった。 However, it has been difficult to maintain the fresh taste and texture of these cooked foods whether they are at normal temperature, chilled or frozen.
加熱調理食品の作りたての美味しさや食感を維持させるために、例えば特許文献１には、油ちょう用冷凍食品について、保存と流通により所定期間経過後に油ちょうしたとしても、中種がジューシーさを充分保ちながら衣がカラッと揚がるようにするとともに、油ちょう後時間が経過しても、できるだけ衣に中種の水分が移行せず衣のクリスピー感が失われない冷凍食品とその製造方法を得ることを目的に、油ちょう用に調整処理した中種の表面に、オリゴ糖、水、食用油脂および食用界面活性剤で構成される乳化物を付着または被覆し表面を衣材で被覆したうえ、凍結したことを特徴とする油ちょう用冷凍食品が例示されている。 In order to maintain the fresh taste and texture of cooked foods, for example, Patent Document 1 discloses that, for frozen foods for oil frying, even if the oil is fried after a predetermined period of time due to storage and distribution, the middle seeds have juiciness. To ensure that the garment is fried while keeping enough, and to obtain frozen food that does not lose the crispy sensation of the garment as much as possible, even if the time after oiling has passed, and its manufacturing method For the purpose of the above, the surface of the medium seed that has been adjusted for oil is attached or coated with an emulsion composed of oligosaccharide, water, edible oil and fat, and edible surfactant, and the surface is coated with clothing and frozen. Examples of the frozen foods for oil cans are described.
あるいは、特許文献２には、冷凍保存しても衣のサクサク感が十分に維持されるようにした冷凍フライ食品を提供することを目的に、５重量％水溶液を２５℃にてＢ型粘度計で回転数６０ｒｐｍで測定した粘度が１０〜２０ｃｐｓとなるように分解されたグアガム分解物、又は、このグアガム分解物と、５重量％水溶液を２５℃にてＢ型粘度計で回転数６０ｒｐｍで測定した粘度が５〜２０ｃｐｓとなるように分解されたヘミセルロース分解物との混合物を含有する衣材を用い、具材にこの衣材を付着させ、そのまま冷凍するか、あるいは油ちょうした後、冷凍して冷凍フライ食品を得る方法が記載されている。 Alternatively, Patent Document 2 discloses a B-type viscometer with a 5% by weight aqueous solution at 25 ° C. for the purpose of providing a frozen fried food in which the crispness of the clothes is sufficiently maintained even after freezing. The guar gum degradation product decomposed so that the viscosity measured at 60 rpm at 10 rpm is 10 to 20 cps, or this guar gum degradation product and a 5% by weight aqueous solution measured at 25 ° C. with a B-type viscometer at 60 rpm. Using a clothing material containing a mixture with a hemicellulose degradation product that has been decomposed to give a viscosity of 5 to 20 cps, attach the clothing material to the ingredients and either freeze as it is, or freeze after oiling And how to obtain frozen fried foods.
さらに、特許文献３には、衣の付きが均一で、冷凍した揚げ物を電子レンジや自然解凍などの手段で解凍しても、衣のサクサク感が損なわれず、かつ解凍後も衣のふんわり感を維持できる揚げ衣組成物を提供することを目的に、結晶セルロースを５０質量％を超え、９９質量％以下、アルギン酸プロピレングリコールエステルを１質量％以上５０質量％未満含有する結晶セルロース複合化物と、衣材を含むことを特徴とする揚げ衣組成物などが例示されている。 Furthermore, Patent Document 3 states that the clothing is uniform, and even if the frozen fried food is thawed by means such as a microwave oven or natural thawing, the crispness of the clothing is not impaired, and the garment feels soft after thawing. For the purpose of providing a fried dressing composition that can be maintained, a crystalline cellulose composite comprising more than 50% by weight of crystalline cellulose and 99% by weight or less and propylene glycol alginate in an amount of 1% by weight to less than 50% by weight; The fried-clothes composition etc. characterized by including a material are illustrated.
しかしながら、いずれの方法もフライした衣の食感は維持させることができるものの、調理食品自体の食感の維持を目的するものではない。 However, although either method can maintain the texture of the fried clothes, it is not intended to maintain the texture of the cooked food itself.
本発明の目的は、調理済みの総菜類などの加熱調理食品の作りたての美味しさや食感を維持させることができる方法を提供することである。
また、油脂組成物を練り込んだ際の成型性、作業性が良く、加熱調理後、冷凍し、再度、解凍・加熱した際にも、ソフトな食感が得られ、さらに自然解凍であっても、ソフト感が維持された調理食品を提供することである。
An object of the present invention is to provide a method capable of maintaining the freshness and texture of cooked foods such as cooked prepared dishes.
In addition, the moldability and workability when kneading the oil and fat composition is good, and after cooking, it is frozen, and when it is thawed / heated again, a soft texture is obtained, and further natural thawing It is also to provide cooked foods that maintain a soft feeling.
そこで本発明者らは、加熱調理食品に配合される油脂組成物に着目し、鋭意検討を重ねた結果、油脂のＳＦＣ（固体脂含量）が１０℃で５〜２０％、２０℃で３〜１５％、３０℃で１０％以下である油脂組成物を加熱調理食品に用いることにより、油脂組成物を練り込んだ際の成型性、作業性が良く、加熱調理食品の作りたての美味しさやソフトな食感を維持させることができるという知見を見出し、本発明を完成させるに至った。 Therefore, the present inventors pay attention to the oil and fat composition to be blended in the cooked food, and as a result of intensive studies, the SFC (solid fat content) of the oil and fat is 5 to 20% at 10 ° C and 3 to 20 at 20 ° C. By using an oil / fat composition that is 10% or less at 15% at 30 ° C. for cooked food, the moldability and workability when the oil / fat composition is kneaded are good, and the cooked food is delicious and soft. The inventors have found that the texture can be maintained and have completed the present invention.
すなわち、本発明は、
（１）油脂のＳＦＣ（固体脂含量）が１０℃で５〜２０％、２０℃で３〜１５％、３０℃で１０％以下であることを特徴とする加熱調理食品用練り込み油脂組成物、
（２）（Ｂ／Ａ）≧０．１５（Ａ：１０℃でのＳＦＣ、Ｂ：３０℃でのＳＦＣ）である（１）記載の加熱調理食品用練り込み油脂組成物、
（３）不活性ガスを５〜２０容量％含有する、（１）または（２）記載の加熱調理食品用練り込み油脂組成物、
（４）（１）〜（３）いずれか１項に記載の加熱調理用練り込み油脂組成物を配合し、加熱調理する加熱調理食品の製造方法、
（５）（１）〜（３）いずれか１項に記載の加熱調理用練り込み油脂組成物を配合し、加熱調理後、冷凍する調理済み冷凍食品の製造方法、
（６）（１）〜（３）いずれか１項に記載の加熱調理用練り込み油脂組成物を配合し、加熱調理後、冷凍する自然解凍調理冷凍食品の製造方法、である。
That is, the present invention
(1) SFC (solid fat content) of oil and fat is 5 to 20% at 10 ° C, 3 to 15% at 20 ° C, and 10% or less at 30 ° C, and kneaded oil and fat composition for cooked foods ,
(2) (B / A) ≧ 0.15 (A: SFC at 10 ° C., B: SFC at 30 ° C.)
(3) A kneaded oil / fat composition for cooked foods according to (1) or (2), containing an inert gas in an amount of 5 to 20% by volume,
(4) (1)-(3) The manufacturing method of the heat cooking food which mix | blends the kneading oil-fat composition for heat cooking of any one, and cooks,
(5) (1)-(3) The manufacturing method of the cooked frozen food which mix | blends the kneading oil-fat composition for heat cooking of any one, and freezes after heat cooking,
(6) (1)-(3) It is a manufacturing method of the natural thawing cooking frozen food which mix | blends the kneading oil-fat composition for heat cooking of any one, and freezes it after heat cooking.
本発明の加熱調理食品用練り込み油脂組成物を用いることにより、惣菜類などの加熱調理食品の作りたての美味しさや食感を維持させることができ、また、油脂組成物を練り込んだ際の成型性、作業性が良く、加熱調理後、冷凍し、再度、解凍・加熱した際にも、ソフトな食感が得られ、さらに自然解凍であっても、ソフト感が維持された調理食品を提供することができる。 By using the kneaded oil / fat composition for cooked food of the present invention, it is possible to maintain the fresh taste and texture of cooked foods such as sugar beet, and molding when the oil / fat composition is kneaded. Provide a cooked food that is soft and easy to work and can be frozen, frozen, thawed and heated again, and softly maintained even when naturally thawed. can do.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明の加熱調理食品用練り込み油脂組成物は、油脂のＳＦＣ（固体脂含量）が１０℃で５〜２０％、２０℃で３〜１５％、３０℃で１０％以下であることを特徴とし、１０℃から３０℃での温度域において、適度な結晶量が存在する油脂を用いることにより、油脂組成物を練り込んだ際の成型性、作業性が良く、加熱調理後の食感の経時変化を抑制し、ソフトな食感を維持することができる。 The kneaded oil / fat composition for cooked food of the present invention is characterized in that the SFC (solid fat content) of the oil / fat is 5 to 20% at 10 ° C, 3 to 15% at 20 ° C, and 10% or less at 30 ° C. In the temperature range of 10 ° C. to 30 ° C., by using fats and oils having an appropriate amount of crystals, the moldability and workability when kneading the fat and oil composition are good, and the texture after cooking The change with time can be suppressed and a soft texture can be maintained.
本発明の加熱調理食品用練り込み油脂組成物において、より好ましい油脂のＳＦＣは１０℃で８〜１５％、２０℃で５〜１０％、３０℃で８％以下であり、上記ＳＦＣが上限を超えると、加熱調理後の経時変化において、食感が硬くなる傾向になり、また下限未満であると、室温において、液状となり、ハンバーグ、ミートボール、コロッケ、トンカツ、メンチカツなどに練り込むと生地粘度が低下し、成型性が悪くなるといった作業性の面で問題となる場合がある。 In the kneaded oil / fat composition for cooked food of the present invention, the SFC of the more preferable oil / fat is 8 to 15% at 10 ° C, 5 to 10% at 20 ° C, and 8% or less at 30 ° C, and the above SFC has an upper limit. If it exceeds, the texture tends to harden over time after cooking, and if it is less than the lower limit, it becomes liquid at room temperature, and if kneaded into hamburger, meatballs, croquettes, tonkatsu, minced meat, etc., the dough viscosity May be problematic in terms of workability such as lowering of moldability and moldability.
本発明の加熱調理食品用練り込み油脂組成物は、さらに、上記ＳＦＣが（Ｂ／Ａ）≧０．１５（Ａ：１０℃でのＳＦＣ、Ｂ：３０℃でのＳＦＣ）となることが好ましく、１０〜３０℃でのＳＦＣの変化が少ない横型の油脂であることにより、加熱調理食品の食感の経時変化を抑制する効果が高くなり、さらに冷凍後の解凍・加熱後や自然解凍後においても、食感が硬くならず、ソフトな食感を保つことができる。 In the kneaded oil / fat composition for cooked food of the present invention, the SFC is preferably (B / A) ≧ 0.15 (A: SFC at 10 ° C., B: SFC at 30 ° C.). In addition, the horizontal fat and oil with little change in SFC at 10 to 30 ° C. increases the effect of suppressing changes in the texture of cooked food over time, and after thawing and heating after freezing and after natural thawing However, the texture does not become hard and a soft texture can be maintained.
本発明の加熱調理食品用練り込み油脂組成物において、使用できる油脂としては、特に限定はなく、例えば、大豆油、ナタネ油、コーン油、ヒマワリ油、ゴマ油、コメ油、綿実油、オリーブ油、サフラワー油、ハイオレイックヒマワリ油、ハイオレイックサフラワー油、パーム油、ラード等およびこれらの分別油脂、硬化油、エステル交換油脂の単独あるいは任意の混合物により、上記ＳＦＣとなるように適宜配合することができる。 The fats and oils that can be used in the kneaded oil and fat composition for cooked foods of the present invention are not particularly limited. For example, soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, rice oil, cottonseed oil, olive oil, safflower Oil, high oleic sunflower oil, high oleic safflower oil, palm oil, lard, etc. and their fractionated oils, hardened oils, transesterified oils and fats, or a mixture of them as appropriate to achieve the above SFC Can do.
また、本発明の加熱調理食品用練り込み油脂組成物は、油脂組成物中に不活性ガスを５〜２０容量％含有することが好ましく、不活性ガスを含有させることにより、油脂組成物がペースト状となり、本発明の結晶量の比較的少ない油脂組成物においては、ペースト状の物性により、ハンバーグ、ミートボール、コロッケ、トンカツ、メンチカツなどに練り込んでも、成型性が良いため、練り込み作業時の作業性を向上させることができる。本発明の加熱調理食品用練り込み油脂組成物において、不活性ガスを、好ましくは８〜１７容量％、最も好ましくは１２〜１５％容量配合することが好ましく、不活性ガスとしては、窒素、アルゴン、ヘリウム、二酸化炭素及びこれら不活性ガスの混合物を使用することができる。 The kneaded oil / fat composition for cooked food of the present invention preferably contains 5 to 20% by volume of an inert gas in the oil / fat composition, and the fat / fat composition is a paste by containing the inert gas. In the oil and fat composition having a relatively small amount of crystals according to the present invention, the paste-like physical properties allow for good formability even when kneaded into hamburger, meatballs, croquettes, tonkatsu, mentakatsu, etc. The workability can be improved. In the kneaded oil / fat composition for cooked foods of the present invention, an inert gas is preferably blended in an amount of preferably 8 to 17% by volume, most preferably 12 to 15%. As the inert gas, nitrogen, argon Helium, carbon dioxide and mixtures of these inert gases can be used.
本発明の加熱調理食品用練り込み油脂組成物は、上記油脂を混合、溶融したものを混捏しながら冷却し、必要であれば、混捏中に窒素などの不活性ガスを吹き込むことにより、得ることができる。
また、上記の油脂をオンレーター、ボテーター、パーフェクター、コンプレクター等で急冷練り込み処理をすることにより製造することもできる。
The kneaded oil / fat composition for cooked foods of the present invention is obtained by mixing and melting the above-mentioned oil / fat while cooling, and if necessary, by blowing an inert gas such as nitrogen into the kneading. Can do.
Moreover, it can also manufacture by carrying out the rapid kneading | mixing process of said fats and oils with an onlator, a rotator, a perfector, a compressor, etc.
上記方法により得られた本発明の加熱調理食品用練り込み油脂組成物は、油脂組成物を練り込んだ際の成型性、作業性が良く、ハンバーグ、ミートボール、コロッケ、トンカツ、メンチカツ、唐揚げ、焼き鳥、シュウマイ、餃子、春巻などの食肉調理品や食肉惣菜類などの調理品において、他の食材と混合し使用することで、加熱調理後時間が経っても、作りたての食感を維持することができる。 The kneaded oil / fat composition for cooked foods of the present invention obtained by the above method has good moldability and workability when kneading the oil / fat composition, hamburger, meatball, croquette, tonkatsu, minced cutlet, fried chicken , Yakitori, shumai, dumplings, spring rolls, and other cooked products such as meat rolls, and other prepared foods can be mixed with other ingredients to maintain a fresh texture even after a long time after cooking. can do.
また、本発明の加熱調理食品用練り込み油脂組成物を用いた加熱調理食品を冷凍することで、調理済み冷凍食品として、長期の保存、流通・販売が可能であり、これら調理済み冷凍食品は、電子レンジやオーブン等による解凍・加熱により、作り立てと同様なソフトな食感が維持されている。 In addition, by freezing cooked food using the kneaded oil and fat composition for cooked food of the present invention, cooked frozen food can be stored, distributed and sold for a long time. The soft texture similar to freshly prepared is maintained by thawing and heating in a microwave oven or oven.
さらに、本発明の加熱調理食品用練り込み油脂組成物を用いた加熱調理食品を冷凍した、調理済み冷凍食品は、電子レンジやオーブン等による解凍・加熱がなくとも、室温の目安である２０℃程度で約２時間３０分から３時間くらいで自然解凍されても、ソフトな食感が付与されているため、自然解凍調理冷凍食品として、弁当用冷凍食品に最適である。 Furthermore, the cooked frozen food obtained by freezing the cooked food using the kneaded oil / fat composition for cooked food of the present invention is 20 ° C., which is a standard for room temperature without thawing / heating by a microwave oven or an oven. Even if it is naturally thawed in about 2 hours 30 minutes to 3 hours, a soft texture is imparted, so it is optimal as a frozen food for lunch as a natural thaw cooked frozen food.
以下、本発明について実施例を示し、より詳細に説明する。なお、例中の％及び部はいずれも重量基準を意味する。なおＳＦＣ：ＳｏＩｉｄ Ｆａｔ Ｃｏｎｔｅｎｔ／固体脂含量の測定は、ＡＯＣＳ ＯｆｆｉｃｉａＩ Ｍｅｔｈｏｄ 第５版 Ｃｄ１６−８１に準じて行った。 EXAMPLES Hereinafter, an Example is shown and this invention is demonstrated in detail. In the examples, “%” and “parts” mean weight basis. In addition, the measurement of SFC: SoIid Fat Content / solid fat content was performed according to AOCS Office I Method 5th edition Cd16-81.
菜種油８５部、パーム油のエステル交換油脂１０部、菜種極度硬化油５部のブレンド油をコンビネーターを用いて急冷混捏処理し、加熱調理食品用練り込み油脂組成物を試作した。 A blended oil of 85 parts of rapeseed oil, 10 parts of transesterified oil of palm oil and 5 parts of rapeseed extremely hardened oil was rapidly kneaded with a combinator to prepare a kneaded oil composition for cooked foods.
コーン油３５部、硬化コーン油６５部のブレンド油をコンビネーターを用いて窒素ガスを注入しながら急冷混捏処理して加熱調理食品用練り込み油脂組成物を試作した。得られた油脂組成物の窒素ガス容量は１０容量％であった。 A blended oil of 35 parts of corn oil and 65 parts of hardened corn oil was quenched and kneaded while injecting nitrogen gas using a combinator to prepare a kneaded oil / fat composition for cooked food. The obtained oil and fat composition had a nitrogen gas capacity of 10% by volume.
コーン油５８部、パーム低融点画分のエステル交換油脂４０部、菜種極度硬化油２部のブレンド油をコンビネーターを用いて窒素ガスを注入しながら急冷混捏処理して加熱調理食品用練り込み油脂組成物を試作した。得られた油脂組成物の窒素ガス容量は１３容量％であった。 Blended oil of 58 parts of corn oil, 40 parts of transesterified oil and fat of palm low-melting fraction, and 2 parts of rapeseed extremely hardened oil, using a combinator, infused with nitrogen gas, and kneaded rapidly to kneaded oil for cooking food A composition was prototyped. The obtained oil and fat composition had a nitrogen gas capacity of 13% by volume.
［比較例１］
菜種油からなる加熱調理食品用練り込み油脂組成物を試作した。
[Comparative Example 1]
A kneaded oil / fat composition for cooked foods made of rapeseed oil was produced.
［比較例２］
パーム中融点画分をコンビネーターを用いて急冷混捏処理し、加熱調理食品用練り込み油脂組成物を試作した。
[Comparative Example 2]
The palm mid-melting fraction was quenched and kneaded using a combinator, and a kneaded oil / fat composition for cooked food was prepared.
［比較例３］
パーム低融点画分８０部、パーム油１０部、パーム極度硬化油１０部のブレンド油をコンビネーターを用いて急冷混捏処理し、加熱調理食品用練り込み油脂組成物を試作した。
[Comparative Example 3]
A blended oil of 80 parts of a palm low melting point fraction, 10 parts of palm oil, and 10 parts of palm extremely hardened oil was quenched and kneaded using a combinator, and a kneaded oil / fat composition for cooked food was prepared.
［比較例４］
精製ラードをコンビネーターを用いて急冷混捏処理し、加熱調理食品用練り込み油脂組成物を試作した。
[Comparative Example 4]
The refined lard was quenched and kneaded using a combinator, and a kneaded oil / fat composition for cooked food was prepared.
［比較例５］
パーム低融点画分４３部、パーム油５０部、大豆極度硬化油７部のブレンド油をコンビネーターを用いて窒素ガスを注入しながら急冷混捏処理して加熱調理食品用練り込み油脂組成物を試作した。得られた油脂組成物の窒素ガス容量は１４容量％であった。
[Comparative Example 5]
A blended oil of 43 parts of palm low melting point, 50 parts of palm oil, 7 parts of soybean oil, 7 parts of soybean hardened oil was rapidly cooled and kneaded while injecting nitrogen gas using a combinator. did. The obtained oil and fat composition had a nitrogen gas capacity of 14% by volume.
実施例１〜３、比較例１〜５のＳＦＣを表１に示す。 Table 1 shows SFCs of Examples 1 to 3 and Comparative Examples 1 to 5.
表１
┌──────┬─────────────────────┬─────┐
│ │ 温度（℃） │ │
│ＳＦＣ（％）├─────┬────┬────┬─────┼─────┤
│ │１０（Ａ）│ ２０ │ ２５ │３０（Ｂ）│（Ｂ／Ａ）│
├──────┼─────┼────┼────┼─────┼─────┤
│ 実施例１ │ １１．０│ ８．２│ ７．４│ ６．５│ ０．５９│
├──────┼─────┼────┼────┼─────┼─────┤
│ 実施例２ │ １３．７│ ４．６│ ２．２│ ０．２│ ０．０１│
├──────┼─────┼────┼────┼─────┼─────┤
│ 実施例３ │ １２．７│ ５．２│ ４．１│ ２．８│ ０．２２│
├──────┼─────┼────┼────┼─────┼─────┤
│ 比較例１ │ ０ │ ０ │ ０ │ ０ │ − │
├──────┼─────┼────┼────┼─────┼─────┤
│ 比較例２ │ ７１．３│３４．０│ ４．１│ ０．１│ ０．００│
├──────┼─────┼────┼────┼─────┼─────┤
│ 比較例３ │ ２７．８│１７．４│１３．５│ １０．９│ ０．３９│
├──────┼─────┼────┼────┼─────┼─────┤
│ 比較例４ │ ４６．５│２６．７│１７．２│ ６．９│ ０．１５│
├──────┼─────┼────┼────┼─────┼─────┤
│ 比較例５ │ ４０．４│２０．３│１２．４│ ７．０│ ０．１７│
└──────┴─────┴────┴────┴─────┴─────┘
Table 1
┌──────┬─────────────────────┬─────┐
│ │ Temperature (℃) │ │
│SFC (%) ├─────┬────┬────┬─────┼─────┤
│ │10 (A) │ 20 │ 25 │30 (B) │ (B / A) │
├──────┼─────┼────┼────┼─────┼─────┤
Example 1 | 11.0 | 8.2 | 7.4 | 6.5 | 0.59 |
├──────┼─────┼────┼────┼─────┼─────┤
│ Example 2 │ 13.7│ 4.6│ 2.2│ 0.2│ 0.01│
├──────┼─────┼────┼────┼─────┼─────┤
Example 3 | 12.7 | 5.2 | 4.1 | 2.8 | 0.22 |
├──────┼─────┼────┼────┼─────┼─────┤
│ Comparative Example 1 │ 0 │ 0 │ 0 │ 0 │-│
├──────┼─────┼────┼────┼─────┼─────┤
│ Comparative Example 2 │ 71.3 │34.0│ 4.1│ 0.1│ 0.00│
├──────┼─────┼────┼────┼─────┼─────┤
│ Comparative Example 3 │ 27.8│17.4│13.5│ 10.9│ 0.39│
├──────┼─────┼────┼────┼─────┼─────┤
│ Comparative Example 4 │ 46.5│26.7│17.2│ 6.9│ 0.15│
├──────┼─────┼────┼────┼─────┼─────┤
│ Comparative Example 5 │ 40.4│20.3│12.4│ 7.0│ 0.17│
└──────┴─────┴────┴────┴─────┴─────┘
実施例１〜３、比較例１〜５の油脂組成物を用い、以下の配合で食材を混ぜ合わせ、成型後、パン粉を付け、１７５℃で５分間フライし、メンチカツを作成した。
┌──────────┬────┐
│配合 │ ％ │
├──────────┼────┤
│油脂組成物 │１４．５│
├──────────┼────┤
│合びき肉 │４６．５│
├──────────┼────┤
│たまねぎ │１４．５│
├──────────┼────┤
│サンラバー２０ │ １．９│
├──────────┼────┤
│ニューフジニックＢＳ│ ２．９│
├──────────┼────┤
│水 │ ８．３│
├──────────┼────┤
│馬鈴薯澱粉 │ ２．９│
├──────────┼────┤
│ブラックペッパー │ ０．１│
├──────────┼────┤
│全卵 │ ２．９│
├──────────┼────┤
│乾燥パン粉 │ ２．９│
├──────────┼────┤
│醤油 │ ０．８│
├──────────┼────┤
│食塩 │ ０．５│
├──────────┼────┤
│ナツメッグ │ ０．１│
├──────────┼────┤
│砂糖 │ １．２│
├──────────┼────┤
│計 │ １００│
└──────────┴────┘
Using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 5, ingredients were mixed in the following composition, and after molding, bread crumbs were added and fried at 175 ° C. for 5 minutes to prepare mentaka cutlet.
┌──────────┬────┐
│Composition │% │
├──────────┼────┤
│Oil composition │14.5│
├──────────┼────┤
│Bikiki │46.5│
├──────────┼────┤
│Onion │14.5│
├──────────┼────┤
│Sun Rubber 20 │ 1.9│
├──────────┼────┤
│New Fujinic BS│ 2.9│
├──────────┼────┤
│Wed│ 8.3│
├──────────┼────┤
│potato starch │ 2.9│
├──────────┼────┤
│Black Pepper │ 0.1│
├──────────┼────┤
│Whole Egg │2.9│
├──────────┼────┤
│Dry bread crumbs│2.9│
├──────────┼────┤
│ Soy Sauce │ 0.8│
├──────────┼────┤
│Salt │ 0.5│
├──────────┼────┤
│Nutmeg │ 0.1│
├──────────┼────┤
│Sugar │ 1.2│
├──────────┼────┤
│Total │ 100│
└──────────┴────┘
実施例１〜３、比較例１〜５の油脂組成物を用い、得られたメンチカツをフライ後室温にて５時間放置後、試食しメンチカツのソフト感を１０段階で評価した。また、フライ後、−２０℃にて７日間冷凍保存し、その後室温にて３時間自然解凍したメンチカツのソフト感についても試食し、同様に１０段階で評価した。
結果を表２に示す（※数値が高いほどソフトであることを示す）。
Using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 5, the obtained cutlet was fried and allowed to stand at room temperature for 5 hours, and then sampled to evaluate the softness of the cutlet. Moreover, the soft feeling of the cutlet cut after freezing at −20 ° C. for 7 days and then naturally thawed at room temperature for 3 hours was sampled and evaluated in 10 steps.
The results are shown in Table 2 (* higher numbers indicate softer).
┌────┬─────┐
表２ │５時間後│自然解凍後│
┌────┼────┼─────┤
│実施例１│ １０ │ ９ │
├────┼────┼─────┤
│実施例２│ ９ │ ８ │
├────┼────┼─────┤
│実施例３│ １０ │ １０ │
├────┼────┼─────┤
│比較例１│ ６ │ ５ │
├────┼────┼─────┤
│比較例２│ ５ │ ４ │
├────┼────┼─────┤
│比較例３│ ６ │ ６ │
├────┼────┼─────┤
│比較例４│ ７ │ ７ │
├────┼────┼─────┤
│比較例５│ ７ │ ７ │
└────┴────┴─────┘
┌────┬─────┐
Table 2 │After 5 hours│After natural thawing│
┌────┼────┼─────┤
│Example 1│ 10 │ 9 │
├────┼────┼─────┤
│Example 2│ 9 │ 8 │
├────┼────┼─────┤
│Example 3│ 10 │ 10 │
├────┼────┼─────┤
│Comparative example 1│ 6 │ 5 │
├────┼────┼─────┤
│Comparative Example 2│ 5 │ 4 │
├────┼────┼─────┤
│Comparative Example 3│ 6 │ 6 │
├────┼────┼─────┤
│Comparative Example 4│ 7 │ 7 │
├────┼────┼─────┤
│Comparative Example 5│ 7 │ 7 │
└────┴────┴─────┘
実施例１〜３、比較例１〜５の油脂組成物を用い、得られたメンチカツをフライ後、−２０℃にて７日間冷凍保存し、その後室温にて３時間自然解凍後、２×４×６ｃｍにカットしたメンチカツの硬さについて、クリープメーター（株式会社山電製）を用いて、くさび型プランジャーＮｏ．４９を使用し、破断強度測定により測定した。結果を表３に示す。 Using the oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 to 5, the obtained cutlet was fried and then stored frozen at −20 ° C. for 7 days, and then naturally thawed at room temperature for 3 hours, then 2 × 4. About the hardness of the cutlet cut to 6 cm, a wedge-type plunger No. was used with a creep meter (manufactured by Yamaden Co., Ltd.). No. 49 was used and measured by break strength measurement. The results are shown in Table 3.
表３
┌──────────┐
│歪率３０％荷重（Ｎ）│
├────┬─────┤
│実施例１│ ０．８ │
├────┼─────┤
│実施例２│ １．５ │
├────┼─────┤
│実施例３│ ０．９ │
├────┼─────┤
│比較例１│ １．２ │
├────┼─────┤
│比較例２│ ３．３ │
├────┼─────┤
│比較例３│ １．７ │
├────┼─────┤
│比較例４│ １．７ │
├────┼─────┤
│比較例５│ １．８ │
└────┴─────┘
Table 3
┌───────────┐
│Strain 30% load (N) │
├────┬─────┤
│Example 1│ 0.8 │
├────┼─────┤
│Example 2│ 1.5 │
├────┼─────┤
│Example 3│ 0.9 │
├────┼─────┤
│Comparative Example 1│ 1.2 │
├────┼─────┤
│Comparative Example 2│ 3.3 │
├────┼─────┤
│Comparative Example 3│ 1.7 │
├────┼─────┤
│Comparative Example 4│ 1.7 │
├────┼─────┤
│Comparative Example 5│ 1.8 │
└────┴─────┘
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013075483A JP6263854B2 (en) | 2013-03-30 | 2013-03-30 | Kneaded oil and fat composition for cooked food and method for producing cooked food |
| PCT/JP2014/058162 WO2014162918A1 (en) | 2013-03-30 | 2014-03-25 | Kneaded oil and fat composition for food cooked by heating and method for manufacturing food cooked by heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013075483A JP6263854B2 (en) | 2013-03-30 | 2013-03-30 | Kneaded oil and fat composition for cooked food and method for producing cooked food |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017238747A Division JP6797785B2 (en) | 2017-12-13 | 2017-12-13 | Method for manufacturing kneaded fat composition for cooked foods and cooked foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014198032A true JP2014198032A (en) | 2014-10-23 |
| JP6263854B2 JP6263854B2 (en) | 2018-01-24 |
Family
ID=51658216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2013075483A Active JP6263854B2 (en) | 2013-03-30 | 2013-03-30 | Kneaded oil and fat composition for cooked food and method for producing cooked food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP6263854B2 (en) |
| WO (1) | WO2014162918A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023189235A1 (en) * | 2022-03-31 | 2023-10-05 | 不二製油グループ本社株式会社 | Oil-and-fat to be kneaded into processed food |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05227888A (en) * | 1992-02-20 | 1993-09-07 | Asahi Denka Kogyo Kk | Fat and oil composition for snack and its production |
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
| JP2003079314A (en) * | 2001-09-11 | 2003-03-18 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition with good flavor, and method for producing the same |
| JP2004016096A (en) * | 2002-06-17 | 2004-01-22 | Asahi Denka Kogyo Kk | Oil and fat composition |
| JP2004204067A (en) * | 2002-12-25 | 2004-07-22 | Asahi Denka Kogyo Kk | Plastic oil and fat composition |
| JP2007143433A (en) * | 2005-11-25 | 2007-06-14 | Adeka Corp | Oil and fat composition for being mixed with oil and fat raw material-blended baked confectionery |
| JP2010081868A (en) * | 2008-09-30 | 2010-04-15 | Adeka Corp | Oil and fat composition for sponge dough |
-
2013
- 2013-03-30 JP JP2013075483A patent/JP6263854B2/en active Active
-
2014
- 2014-03-25 WO PCT/JP2014/058162 patent/WO2014162918A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05227888A (en) * | 1992-02-20 | 1993-09-07 | Asahi Denka Kogyo Kk | Fat and oil composition for snack and its production |
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
| JP2003079314A (en) * | 2001-09-11 | 2003-03-18 | Kanegafuchi Chem Ind Co Ltd | Oil and fat composition with good flavor, and method for producing the same |
| JP2004016096A (en) * | 2002-06-17 | 2004-01-22 | Asahi Denka Kogyo Kk | Oil and fat composition |
| JP2004204067A (en) * | 2002-12-25 | 2004-07-22 | Asahi Denka Kogyo Kk | Plastic oil and fat composition |
| JP2007143433A (en) * | 2005-11-25 | 2007-06-14 | Adeka Corp | Oil and fat composition for being mixed with oil and fat raw material-blended baked confectionery |
| JP2010081868A (en) * | 2008-09-30 | 2010-04-15 | Adeka Corp | Oil and fat composition for sponge dough |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2014162918A1 (en) | 2014-10-09 |
| JP6263854B2 (en) | 2018-01-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101231953B1 (en) | Method for making roje meat using seasoning composite | |
| JP6294608B2 (en) | Deep-fried clothes | |
| JP5843314B2 (en) | Takoyaki or okonomiyaki powder mix | |
| JP5851825B2 (en) | Long-term fried food and batter liquid therefor | |
| JP6785542B2 (en) | Bread manufacturing method | |
| JP6263854B2 (en) | Kneaded oil and fat composition for cooked food and method for producing cooked food | |
| JP2009060860A (en) | Frozen seasoning source and method of manufacturing foods to which seasoning source is put on | |
| JP4132544B2 (en) | Curry-flavored paste-like composition | |
| JP6797785B2 (en) | Method for manufacturing kneaded fat composition for cooked foods and cooked foods | |
| KR101667665B1 (en) | A rice buns using glutinous rice and -waxy corn starch and a method for preparing it | |
| JP2020129968A (en) | Quality keeping agent for food product, and quality keeping method of food product | |
| JP4088004B2 (en) | Oil composition for batter liquid and batter liquid using the same | |
| JP2009028003A (en) | New meat-processed product | |
| JP6408836B2 (en) | Manufacturing method of buns suitable for microwave heating and buns manufactured by the manufacturing method | |
| JP6698782B2 (en) | Frozen dumpling manufacturing method | |
| JP2017212930A (en) | Starch-containing meat-processed food | |
| JP6651035B1 (en) | Method for producing food using batter containing flour | |
| JP5794857B2 (en) | Antifreeze for frozen noodles | |
| JP3563511B2 (en) | Manufacturing method of fried food | |
| JP6698781B2 (en) | Frozen dumpling manufacturing method | |
| JP2003125707A (en) | Dough for fried rice cake, fried rice cake and method for making the fried rice cake | |
| JP2001204371A (en) | Bread crumb improver, bread crumb and processed food | |
| JP2001054350A (en) | Production of bread crumb | |
| JP2936075B2 (en) | Bread crumbs and fried foods using the same | |
| JPH0475566A (en) | Mixed flour for moating deep fried and frozen food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A712 Effective date: 20151016 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151201 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20160315 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170222 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170411 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170601 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20171024 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20171026 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20171121 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20171204 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6263854 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |