JP7336439B2 - Oil and fat composition for processed food, mixed species containing same, molding, and method for producing processed food - Google Patents
Oil and fat composition for processed food, mixed species containing same, molding, and method for producing processed food Download PDFInfo
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- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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Description
本発明は、ハンバーグ、メンチカツ、餃子等の食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に用いられる加工食品用油脂組成物に関し、更に詳細には、噛んだ時のほぐれやすさとジューシー感を付与することができる加工食品用油脂組成物及びそれを含有する混合種、成形物、並びに加工食品の製造方法に関する。 The present invention relates to an oil and fat composition for processed food used in processed food containing one or more selected from the group consisting of meat and vegetable proteins such as hamburgers, minced meat cutlets, dumplings, etc. More specifically, it relates to chewing. The present invention relates to an oil and fat composition for processed food that can impart ease of unraveling and juiciness when it is cooked, a mixed species containing the same, a molded product, and a method for producing a processed food.
一般に、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に焼く、炒める、揚げる等の加熱処理を施すと、タンパク質が加熱変性を受け、硬さやパサパサとした食感を感じる等の問題が生じる。ハンバーグ、メンチカツ、餃子等の加工食品では、噛んだ時にふんわりとほぐれ、ジューシー感があるものが好まれる傾向にあり、その品質向上のために様々な方法が用いられている。 In general, when processed food containing one or more selected from the group consisting of meat and vegetable protein is subjected to heat treatment such as baking, frying, or frying, the protein undergoes heat denaturation and becomes hard and dry. Problems, such as feeling texture, arise. Processed foods such as hamburgers, minced meat cutlets, dumplings, and the like tend to be soft and juicy when chewed, and various methods are used to improve the quality of these foods.
例えば、特許文献１には、乳化剤としてグリセリン飽和脂肪酸モノエステル０．０２～０．５重量％、ポリグリセリン縮合リシノレイン酸エステル０．１～１重量％を含有し、油中水型に乳化してなることを特徴とする練り込み用乳化油脂組成物が記載されている。また、特許文献２には、乳化剤としてグリセリン飽和脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン不飽和脂肪酸モノエステル、及び蔗糖不飽和脂肪酸ポリエステルを使用した油中水型乳化油脂組成物を含有することを特徴とする畜肉加工品が記載されている。そして、そのような練り込み用乳化油脂組成物や油中水型乳化油脂組成物を食品に対して練り込むことにより、商品自体の保型性、風味、ジューシー感を良好にすることができることが記載されている。 For example, in Patent Document 1, 0.02 to 0.5% by weight of glycerin saturated fatty acid monoester and 0.1 to 1% by weight of polyglycerin condensed ricinoleate are contained as emulsifiers, and emulsified into a water-in-oil type. An emulsified oil and fat composition for kneading characterized by: Further, Patent Document 2 discloses a water-in-oil emulsified fat composition using glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleic acid ester, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester as emulsifiers. A meat processed product characterized by By kneading such an emulsified oil composition for kneading or a water-in-oil type emulsified oil composition into foods, it is possible to improve the shape retention, flavor, and juiciness of the product itself. Are listed.
しかしながら、上記特許文献１，２の技術では、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に噛んだ時のほぐれやすさとジューシー感を付与する効果が十分とはいえなかった。 However, in the techniques of Patent Documents 1 and 2, the effect of imparting ease of loosening and juicy feeling when chewing processed foods containing one or more selected from the group consisting of meat and vegetable proteins is sufficient. However, it was not.
そこで、本発明の目的は、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に噛んだときのほぐれやすさとジューシー感を付与することができる加工食品用油脂組成物、これを含有する混合種、成形物、及び加工食品の製造方法を提供することにある。 Therefore, the object of the present invention is to provide processed food oils and fats that can impart ease of loosening and juiciness when chewed to processed foods containing one or more selected from the group consisting of meat and vegetable proteins. An object of the present invention is to provide a composition, a mixed species containing the same, a molded product, and a method for producing a processed food.
本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、固体脂含量が特定範囲である食用油脂を含み、さらに特定の大きさである加工食品用油脂組成物を、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に使用することで、噛んだ時のほぐれやすさとジューシー感を付与することができることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that an oil and fat composition for processed food containing an edible oil and fat having a solid fat content within a specific range and having a specific size is used for meat and By using it in processed foods containing one or more selected from the group consisting of vegetable proteins, it was found that it is possible to impart ease of loosening and a juicy feeling when chewed, and completed the present invention. Arrived.
すなわち、本発明は、食用油脂含量が６０質量％以上１００質量％以下であり、最大長が１ｍｍ以上３０ｍｍ以下の小片である加工食品用油脂組成物であって、前記食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下であり、前記加工食品が食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含むことを特徴とする加工食品用油脂組成物を提供するものである。本発明の加工食品用油脂組成物によれば、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に含有させることにより、噛んだ時に加工食品が口の中で粒状にほぐれやすくなり、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感を強めることができる。また、ほぐれると同時に、液体成分が溢れ出るので、ジューシー感を付与することができる。さらに、本発明の加工食品用油脂組成物によれば、加工食品に使用する際に、混合種の成形のしやすさに優れている。 That is, the present invention provides an oil and fat composition for processed food, which is a small piece having an edible oil and fat content of 60% by mass or more and 100% or less by mass and a maximum length of 1 mm or more and 30 mm or less, wherein the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C, and the processed food contains one or more selected from the group consisting of meat and vegetable protein. The present invention provides an oil and fat composition for processed foods. According to the oil and fat composition for processed food of the present invention, by including it in the processed food containing one or more selected from the group consisting of meat and vegetable protein, the processed food is in the mouth when chewed. It becomes easy to loosen into granules at , and one or two or more kinds selected from the group consisting of meat and vegetable proteins can enhance the preferable grain feeling. Moreover, since the liquid component overflows at the same time as it loosens, it is possible to impart a juicy feeling. Furthermore, according to the oil-and-fat composition for processed foods of the present invention, when used in processed foods, the easiness of molding of the mixed species is excellent.
本発明の加工食品用油脂組成物においては、前記食肉及び前記植物性タンパク質がミンチ状であることが好ましい。 In the oil and fat composition for processed food of the present invention, it is preferable that the meat and the vegetable protein are minced.
本発明の加工食品用油脂組成物においては、前記食用油脂の固体脂含量が２０℃で２５％以上５５％以下であることが好ましい。 In the oil-fat composition for processed foods of the present invention, it is preferable that the solid-fat content of the edible oil-and-fat is 25% or more and 55% or less at 20°C.
本発明の加工食品用油脂組成物においては、前記加工食品は、ハンバーグ、メンチカツ、肉団子、コロッケ、餃子、しゅうまい、中華まん及びソーセージからなる群より選ばれた１種であることが好ましい。 In the oil and fat composition for processed food of the present invention, the processed food is preferably one selected from the group consisting of hamburgers, minced meat cutlets, meatballs, croquettes, dumplings, steamed dumplings, steamed buns and sausages.
また、本発明は、上記記載の加工食品用油脂組成物と、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上とを含有することを特徴とする混合種を提供するものである。本発明の混合種によれば、これを用いて加工食品を製造することにより、噛んだ時に口の中で粒状にほぐれやすく、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感が強まった加工食品を得ることができる。また、ほぐれると同時に、液体成分が溢れ出て、ジューシー感が付与されるので、加工食品に用いる混合種として好適である。さらに、混合種は、成形のしやすさに優れている。 In addition, the present invention provides a mixed species characterized by containing the oil and fat composition for processed food described above and one or more selected from the group consisting of meat and vegetable protein. is. According to the mixed seeds of the present invention, one or two selected from the group consisting of meat and vegetable proteins, which are easily loosened in the mouth when chewed by producing processed foods using the mixed seeds of the present invention It is possible to obtain a processed food with enhanced grainy texture as described above. In addition, it is suitable as a mixed seed to be used for processed foods because the liquid component overflows at the same time as it is loosened and a juicy feeling is imparted. In addition, mixed species are superior in moldability.
本発明の混合種においては、前記加工食品用油脂組成物を０．５質量％以上４０質量％以下含有することが好ましい。 The mixed species of the present invention preferably contains 0.5% by mass or more and 40% by mass or less of the oil and fat composition for processed foods.
さらに、本発明は、上記記載の混合種を含有することを特徴とする成形物を提供するものである。これによれば、噛んだ時に口の中で粒状にほぐれやすく、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感が強められた、加工食品に用いる成形物を得ることができる。また、ほぐれると同時に、液体成分が溢れ出て、ジューシー感が付与されるので、加工食品に用いる成形物として好適である。 Furthermore, the present invention provides a molding characterized by containing the mixed species described above. According to this, a molded product used for processed food, which is easily loosened into granules in the mouth when chewed, and has a preferred granule feeling enhanced by one or more selected from the group consisting of meat and vegetable protein. can be obtained. In addition, since the liquid component overflows at the same time as it loosens, giving a juicy feeling, it is suitable as a molded product for use in processed foods.
さらに、本発明は、上記記載の加工食品用油脂組成物と、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上とを混ぜ合わせて混合種を調製する混合工程と、該混合種を所定形状に成形して成形物とする成形工程と、該成形物を加熱処理する加熱処理工程とを含むことを特徴とする加工食品の製造方法を提供するものである。本発明の加工食品の製造方法によれば、噛んだ時に口の中で粒状にほぐれやすく、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感が強められた加工食品を得ることができる。また、ほぐれると同時に、液体成分が溢れ出るので、ジューシー感が付与された加工食品を得ることができる。さらに、本発明の加工食品の製造方法によれば、成形工程における、混合種の成形のしやすさに優れている。 Furthermore, the present invention provides a mixing step of preparing a mixed species by mixing the oil and fat composition for processed foods described above with one or more selected from the group consisting of meat and vegetable proteins; Provided is a method for producing a processed food, comprising a molding step of molding a mixed seed into a predetermined shape to obtain a molded product, and a heat treatment step of heat-treating the molded product. According to the method for producing a processed food of the present invention, when chewed, it easily breaks into granules in the mouth, and one or two or more selected from the group consisting of meat and vegetable protein have a preferred grainy texture. You can get processed food. In addition, since the liquid component overflows at the same time as it is loosened, it is possible to obtain a processed food imparted with a juicy feeling. Furthermore, according to the method for producing a processed food of the present invention, it is excellent in the easiness of forming mixed seeds in the forming step.
本発明の加工食品の製造方法においては、前記混合工程では、前記混合種中に前記加工食品用油脂組成物を０．５質量％以上４０質量％以下混ぜ合わせることが好ましい。 In the method for producing a processed food of the present invention, in the mixing step, it is preferable to mix 0.5% by mass or more and 40% by mass or less of the oil and fat composition for processed food into the mixed species.
本発明の加工食品用油脂組成物によれば、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に含有させることにより、噛んだ時に加工食品が口の中で粒状にほぐれやすくなり、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感を強めることができる。また、ほぐれると同時に、液体成分が溢れ出るので、ジューシー感を付与することができる。さらに、本発明の加工食品用油脂組成物によれば、加工食品に使用する際に、混合種の成形のしやすさに優れている。 According to the oil and fat composition for processed food of the present invention, by including it in the processed food containing one or more selected from the group consisting of meat and vegetable protein, the processed food is in the mouth when chewed. It becomes easy to loosen into granules at , and one or two or more kinds selected from the group consisting of meat and vegetable proteins can enhance the preferable grain feeling. Moreover, since the liquid component overflows at the same time as it loosens, it is possible to impart a juicy feeling. Furthermore, according to the oil-and-fat composition for processed foods of the present invention, when used in processed foods, the easiness of molding of the mixed species is excellent.
本発明の加工食品の製造方法によれば、噛んだ時に口の中で粒状にほぐれやすく、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の好ましい粒感が強められた加工食品を得ることができる。また、ほぐれると同時に、液体成分が溢れ出るので、ジューシー感が付与された加工食品を得ることができる。さらに、本発明の加工食品の製造方法によれば、成形工程における、混合種の成形のしやすさに優れている。 According to the method for producing a processed food of the present invention, when chewed, it easily breaks into granules in the mouth, and one or two or more selected from the group consisting of meat and vegetable protein have a preferred grainy texture. You can get processed food. In addition, since the liquid component overflows at the same time as it is loosened, it is possible to obtain a processed food imparted with a juicy feeling. Furthermore, according to the method for producing a processed food of the present invention, it is excellent in the easiness of forming mixed seeds in the forming step.
本発明の加工食品用油脂組成物は、食用油脂含量が、６０質量％以上１００質量％以下であり、好ましくは７０質量％以上１００質量％以下であり、より好ましくは７５質量％以上１００質量％以下である。食用油脂含量が、６０質量％未満であると、加工食品に用いても噛んだ時のほぐれやすさやジューシー感を付与することができない傾向にある。 The oil and fat composition for processed food of the present invention has an edible oil and fat content of 60% by mass or more and 100% by mass or less, preferably 70% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less. It is below. If the edible fat content is less than 60% by mass, it tends to be difficult to impart ease of loosening and juiciness when chewed, even when used in processed foods.
本発明に用いる食用油脂としては、固体脂含量が後述する所定範囲内にあれば、特に制限されることなく、通常の食用に用いられる原料油脂を使用することができる。具体的には、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ゴマ油、オリーブ油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、乳脂、ラード、牛脂等の動物油脂、中鎖脂肪酸トリグリセリド等、及び、これらに分別、エステル交換、水素添加等の加工処理を１または２以上施した加工油脂を挙げることができる。本発明に用いる食用油脂は、前記原料油脂を１種又は２種以上組み合わせて使用できる。 Edible oils and fats used in the present invention are not particularly limited as long as the solid fat content is within the predetermined range described later, and any raw material oils and fats that are commonly used for food can be used. Specifically, vegetable oils such as palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sesame oil, olive oil, sunflower oil, safflower oil, cacao butter, milk fat, lard, Animal oils and fats such as beef tallow, medium-chain fatty acid triglycerides, and processed oils and fats obtained by subjecting these to one or more processing treatments such as fractionation, transesterification, and hydrogenation can be mentioned. The edible fats and oils used in the present invention can be used singly or in combination of two or more of the raw fats and oils.
また、用いる食用油脂の構成脂肪酸中の炭素数８以上１２以下の脂肪酸含量が２５質量％以上５０質量％以下であることが好ましい。上記範囲にあることで、加工食品のジューシー感をより高められるという利点がある。 Moreover, it is preferable that the content of fatty acids having 8 to 12 carbon atoms in the constituent fatty acids of the edible oil to be used is 25% to 50% by mass. By being in the above range, there is an advantage that the juiciness of the processed food can be further enhanced.
さらに、用いる食用油脂の構成脂肪酸中の飽和脂肪酸含量が６０質量％以上８０質量％以下であることが好ましい。上記範囲にあることで、加工食品をほぐれやすくできるという利点がある。 Furthermore, it is preferable that the saturated fatty acid content in the constituent fatty acids of the edible oil to be used is 60% by mass or more and 80% by mass or less. By being in the above range, there is an advantage that the processed food can be easily loosened.
なお、構成脂肪酸中の炭素数８以上１２以下の脂肪酸含量、及び飽和脂肪酸含量は、基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．３－２０１３ 脂肪酸組成（キャピラリーガスクロマトグラフ法）」に則って測定することができる。 In addition, the fatty acid content of 8 to 12 carbon atoms in the constituent fatty acids and the saturated fatty acid content are based on "2.4.2.3-2013 Fatty acid composition (capillary gas chromatography method)”.
さらに、用いる食用油脂の３飽和トリグリセリド（グリセリンと結合している３つの脂肪酸が全て飽和脂肪酸のトリグリセリド）含量が４０質量％以上８０質量％以下であることが好ましい。上記範囲にあることで、加工食品をほぐれやすくできるという利点がある。 Furthermore, it is preferable that the content of trisaturated triglycerides (triglycerides in which all three fatty acids bound to glycerin are saturated fatty acids) in the edible oil to be used is 40% by mass or more and 80% by mass or less. By being in the above range, there is an advantage that the processed food can be easily loosened.
なお、３飽和トリグリセリド含量は、ＪＡＯＣＳ，Ｖｏｌ．７０，Ｎｏ．１１，１１１１－１１１４（１９９３）に記載の方法により測定することができる。 The trisaturated triglyceride content is described in JAOCS, Vol. 70, No. 11, 1111-1114 (1993).
さらに、用いる食用油脂は、ラウリン系油脂を、食用油脂中に３５質量％以上９５質量％以下含有することが好ましい。前記ラウリン系油脂としては、パーム核油、ヤシ油、パーム核分別油、ヤシ分別油、及び、これらの極度硬化油脂からなる群より選ばれる１種又は２種以上であることが好ましく、パーム核油、ヤシ油、及び、これらの極度硬化油脂からなる群より選ばれる１種又は２種以上であることがより好ましい。上記特定の油脂を上記範囲で含有することで、加工食品のジューシー感をより高められるという利点が得られる。 Furthermore, the edible fat to be used preferably contains 35% by mass or more and 95% by mass or less of lauric fat in the edible fat. The lauric fat is preferably one or more selected from the group consisting of palm kernel oil, coconut oil, fractionated palm kernel oil, fractionated coconut oil, and these extremely hardened oils and fats. It is more preferably one or more selected from the group consisting of oil, coconut oil, and these extremely hardened oils and fats. By containing the above-mentioned specific fats and oils in the above range, an advantage is obtained that the juiciness of the processed food can be further enhanced.
一方、本発明において用いる食用油脂としては、１分子中に飽和脂肪酸（以下、「Ｓ」と略称することもある。）が２つ、不飽和脂肪酸（以下、「Ｕ」と略称することもある。）が１つ結合したトリグリセリド（以下、「Ｓ２Ｕ」と略称することもある。）を、好ましくは５０質量％以上９５質量％以下、より好ましくは６０質量％以上９０質量％以下含有する食用油脂であってもよい。Ｓ２Ｕ含量が高い食用油脂は、パーム油の中融点部、カカオバター、シアステアリン等の、Ｓ２Ｕを８０質量％以上含有する原料油脂により、例えば、典型的に、その原料油脂を、６０質量％以上１００質量％以下含有せしめることなどで調製することができる。上記特定の油脂を上記範囲で含有することで、加工食品のジューシー感をより高められるという利点が得られる。 On the other hand, the edible oil used in the present invention has two saturated fatty acids (hereinafter sometimes abbreviated as "S") and unsaturated fatty acids (hereinafter sometimes abbreviated as "U") in one molecule. ) bound with one triglyceride (hereinafter sometimes abbreviated as “S2U”), preferably 50% by mass or more and 95% by mass or less, more preferably 60% by mass or more and 90% by mass or less. may be Edible fats and oils with a high S2U content are raw fats and oils containing 80% by mass or more of S2U, such as the middle melting point of palm oil, cocoa butter, and shea stearin. It can be prepared by containing 100% by mass or less. By containing the above-mentioned specific fats and oils in the above range, an advantage is obtained that the juiciness of the processed food can be further enhanced.
なお、Ｓ２Ｕ含量は、ＪＡＯＣＳ，Ｖｏｌ．７０，Ｎｏ．１１，１１１１－１１１４（１９９３）に記載の方法により測定することができる。 The S2U content is according to JAOCS, Vol. 70, No. 11, 1111-1114 (1993).
本発明において用いる食用油脂として、上記したようなＳ２Ｕ含量が高い食用油脂を用いる場合、それ以外の食用油脂を用いる場合と同様に、用いる食用油脂の構成脂肪酸中の飽和脂肪酸含量が６０質量％以上８０質量％以下であることが好ましい。上記範囲にあることで、加工食品をほぐれやすくできるという利点がある。 When using an edible oil with a high S2U content as the edible oil used in the present invention, the saturated fatty acid content in the constituent fatty acids of the edible oil used is 60% by mass or more, as in the case of using other edible oils. It is preferably 80% by mass or less. By being in the above range, there is an advantage that the processed food can be easily loosened.
本発明に用いる食用油脂は、その固体脂含量が、１０℃で６０％以上９５％以下であり、６０％以上８０％以下であることが好ましい。また、固体脂含量が、３５℃で０％以上１０％以下であり、０％以上７％以下であることが好ましい。さらに、固体脂含量が、２０℃で２５％以上５５％以下であることが好ましく、３０％以上５０％以下であることがより好ましい。上記範囲にあることで、加工食品の製造の際の作業性が良く、また加熱処理されて得られた加工食品に噛んだ時のほぐれやすさとジューシー感を付与することができる。さらに、加工食品用油脂組成物が加熱処理によって溶けることで、その部分が空洞となり、ほぐれやすく、粒感を増強させることができる。 The edible fat used in the present invention has a solid fat content of 60% or more and 95% or less at 10°C, preferably 60% or more and 80% or less. Moreover, the solid fat content at 35° C. is 0% or more and 10% or less, preferably 0% or more and 7% or less. Furthermore, the solid fat content at 20°C is preferably 25% or more and 55% or less, more preferably 30% or more and 50% or less. Within the above range, it is possible to provide good workability in the production of processed food, and to provide processed food obtained by heat treatment with ease of loosening and juiciness when chewed. Furthermore, when the fat and oil composition for processed food is melted by the heat treatment, the portion becomes hollow, which makes it easy to loosen and enhances graininess.
なお、固体脂含量は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ１６－９３に記載のＭｅｔｈｏｄ Ｉに則って測定することができる。 The solid fat content can be measured according to Method I described in AOCS Official Method Cd16-93.
上記のような食用油脂を含む本発明の加工食品用油脂組成物は、１０℃において最大長が１ｍｍ以上３０ｍｍ以下の小片であり、８ｍｍ以上３０ｍｍ以下の小片であることが好ましく、８ｍｍ以上２０ｍｍ以下の小片であることがより好ましく、８ｍｍ以上１５ｍｍ以下の小片であることがさらに好ましく、１０ｍｍ以上１５ｍｍ以下の小片であることが最も好ましい。大きさが上記範囲内にあることで、加工食品の製造の際の作業性が良く、噛んだ時の口の中でのほぐれやすさと、ジューシー感を付与することができる。また、加工食品用油脂組成物が加熱処理によって溶けた際に、小片の大きさが空洞となり、ほぐれやすく、粒感を増強させることができる。 The oil and fat composition for processed food of the present invention containing the above edible oil and fat is a small piece having a maximum length of 1 mm or more and 30 mm or less at 10 ° C., preferably 8 mm or more and 30 mm or less, and 8 mm or more and 20 mm or less. , more preferably 8 mm or more and 15 mm or less, and most preferably 10 mm or more and 15 mm or less. When the size is within the above range, workability is good in the production of processed food, and it is possible to impart ease of loosening in the mouth when chewed and a juicy feeling. In addition, when the oil and fat composition for processed foods is melted by heat treatment, the size of the small pieces becomes hollow, which makes it easier to loosen and enhance graininess.
小片の形状としては、大きさが上記範囲内にあれば、特に制限されることはなく、多角錐、多角柱等の多面体、円柱、半円柱、球、紡錘形、薄片、みじん等のいずれの形状も使用することができるが、好ましくは多角柱、円柱、みじんを挙げることができ、より好ましくは四角柱、円柱を挙げることができる。 The shape of the small piece is not particularly limited as long as the size is within the above range. Polygonal prisms, cylinders, and minced particles are preferable, and square prisms and cylinders are more preferable.
本発明の加工食品用油脂組成物を適用する加工食品は、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む。食肉としては、例えば牛肉、豚肉、羊肉、馬肉、鹿肉、山羊肉、家兎肉、鶏肉、七面鳥肉、アヒル肉、ガチョウ肉等を挙げることができる。これら食肉の部位、グレード等に限定なく適用できる。植物性タンパク質としては、例えば、乾燥質量換算でタンパク質含有量が４０質量％以上の食肉の代替品となるものであり、大豆タンパク質、レンズ豆タンパク質、ヒヨコ豆タンパク質、えんどう豆タンパク質等の豆タンパク質、小麦タンパク質等を挙げることができ、好ましくは大豆タンパク質を挙げることができる。 The processed food to which the oil and fat composition for processed food of the present invention is applied contains one or more selected from the group consisting of meat and vegetable protein. Examples of meat include beef, pork, mutton, horse meat, venison, goat meat, rabbit meat, chicken meat, turkey meat, duck meat, goose meat, and the like. It can be applied without limitation to the parts, grades, etc. of these meats. The vegetable protein is, for example, a substitute for meat with a protein content of 40% by mass or more in terms of dry mass, such as soybean protein, lentil protein, chickpea protein, and pea protein. , wheat protein, etc., preferably soybean protein.
また、食肉及び植物性タンパク質の形態としては、ミンチ状、細切り状、薄切り状、片切り状、丁切り状、塊状、サイコロ状、こま切れ状等が挙げられ、限定されることはないが、加工食品を噛んだ時の口の中でのほぐれやすさと、ジューシー感を付与することができる点からミンチ状を好ましく用いることができる。ミンチ状の大豆タンパク質としては、粒状大豆タンパク質を挙げることができる。 In addition, the form of meat and vegetable protein includes minced, shredded, sliced, sliced, chopped, chunky, diced, chopped, etc., but is not limited. The minced meat can be preferably used from the viewpoint that processed food can be easily loosened in the mouth when chewed and a juicy feeling can be imparted. Granular soybean protein can be mentioned as minced soybean protein.
本発明の加工食品用油脂組成物には、本発明の効果を抑制しない範囲で、適宜、乳化剤（モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等）、ｐＨ調整剤（塩酸、乳酸、クエン酸、酢酸、水酸化カルシウム、苛性ソーダ、炭酸ソーダ、重炭酸ソーダ、酢酸ソーダ等）、塩類（食塩、リン酸塩、グルタミン酸塩、クエン酸塩、グルコン酸塩、炭酸塩等）、タンパク質（乳性タンパク質、卵白、小麦タンパク質等）、アミノ酸、酵素（トランスグルタミナーゼ、プロテアーゼ等）、糖質、食物繊維、香料、色素、酸化防止剤、水等の１種又は２種以上を含有させてもよく、レシチンを含有させることが好ましい。 The oil and fat composition for processed foods of the present invention may contain emulsifiers (monoglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid), as long as the effects of the present invention are not inhibited. ester, sucrose fatty acid ester, lecithin, etc.), pH adjuster (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (salt, phosphate, glutamate) , citrate, gluconate, carbonate, etc.), protein (milk protein, egg white, wheat protein, etc.), amino acids, enzymes (transglutaminase, protease, etc.), sugar, dietary fiber, fragrance, pigment, antioxidant One or two or more of agents, water, etc., may be contained, and lecithin is preferably contained.
本発明の加工食品用油脂組成物は、噛んだ時の口の中でのほぐれやすさと、ジューシー感を付与することができるので、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品に用いられる。加工食品の具体例としては、ハンバーグ、メンチカツ、肉団子、コロッケ、餃子、しゅうまい、中華まん、ソーセージ、ミートボール、つくね、ミートローフ、春巻き、肉入りオムレツ、ロールキャベツ、油揚げの袋煮（巾着）、肉詰め、サモサ、小籠包等が挙げられ、ハンバーグ、メンチカツ、肉団子、コロッケ、餃子、しゅうまい、中華まん及びソーセージからなる群より選ばれた１種が好ましく挙げられる。 The oil and fat composition for processed foods of the present invention can impart ease of loosening in the mouth when chewed and a juicy feeling, so one or two selected from the group consisting of meat and vegetable proteins Used in processed foods containing more than seeds. Specific examples of processed foods include hamburgers, mince cutlets, meatballs, croquettes, dumplings, steamed dumplings, Chinese steamed buns, sausages, meatballs, meatballs, meatloaf, spring rolls, meat omelettes, cabbage rolls, fried tofu in bags (purse), meat stuffed meat, samosa, xiao long bao, etc., and preferably one selected from the group consisting of hamburgers, mince cutlets, meatballs, croquettes, dumplings, dumplings, steamed buns and sausages.
本発明の加工食品用油脂組成物は、例えば、上記のような加工食品を製造する際に、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上と混ぜ合わせることができる。この加工食品用油脂組成物と、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上と、を含む混合種を形成する混合工程と、混合種を所定形状に成形して成形物とする成形工程と、成形物を加熱処理する加熱処理工程とを含む工程を経ることで加工食品を得ることができる。 The oil and fat composition for processed food of the present invention can be mixed with one or more selected from the group consisting of meat and vegetable protein, for example, when producing the above processed food. A mixing step of forming a mixed seed containing the oil and fat composition for processed food and one or more selected from the group consisting of meat and vegetable protein, and molding the mixed seed into a predetermined shape. A processed food can be obtained by going through a process including a molding process for making a product and a heat treatment process for heat-treating the molded product.
なお、前記混合工程を２回以上行い、複数の混合種を形成してもよく、前記成形工程において、複数の混合種を使用して一つの成形物を形成してもよい。また、本発明の加工食品用油脂組成物を含まず、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む種を形成する工程を含んでいてもよく、前記成形工程において、前記種と前記混合種を使用して一つの成形物を形成してもよいが、加工食品のジューシー感をより高める観点から、前記種が前記混合種を覆う形状に成形して成形物を形成することが好ましい。 In addition, the mixing step may be performed twice or more to form a plurality of mixed seeds, and in the molding step, a single molded product may be formed using a plurality of mixed seeds. Further, it may include a step of forming a seed that does not contain the oil and fat composition for processed food of the present invention and contains one or more selected from the group consisting of meat and vegetable protein, and the molding step , one molding may be formed using the seeds and the mixed seeds, but from the viewpoint of further enhancing the juiciness of the processed food, the seeds are molded into a shape that covers the mixed seeds. is preferably formed.
前記成形物は、前記混合種及び前記種以外の食材、例えば、餃子、しゅうまい、春巻き、中華まん等の皮、ピーマン、キャベツ等の野菜、バッター、ブレッダー、パン粉等の衣材、油揚げ、ソーセージのケーシング等を含んでいてもよいが、加工食品のジューシー感をより高める観点から、前記成形物は、前記混合種の全部もしくは一部を、前記食材が覆う状態で含むことが好ましい。 The molded product includes the mixed seeds and ingredients other than the seeds, such as gyoza, dumplings, steamed dumplings, spring rolls, Chinese buns, etc., vegetables such as green peppers and cabbage, batter, breaders, coating materials such as bread crumbs, fried tofu, and sausage casings. etc., but from the viewpoint of enhancing the juiciness of the processed food, it is preferable that the molded product contains all or part of the mixed species in a state covered with the food material.
この場合、混合種には、加工食品用油脂組成物が０．５質量％以上４０質量％以下混合されていることが好ましく、０．５質量％以上３０質量％以下混合されていることがより好ましく、１質量％以上２５質量％以下混合されていることがさらに好ましい。また、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上の合計１００質量部に対して、加工食品用油脂組成物が１質量部以上６０質量部以下混合されていることが好ましい。加工食品用油脂組成物が上記範囲内で混合されていることで、加工食品の製造の際の作業性が良く、噛んだ時の口の中でのほぐれやすく、ジューシー感を付与することができる。 In this case, the mixed species preferably contains 0.5% by mass or more and 40% by mass or less of the oil and fat composition for processed food, and more preferably 0.5% by mass or more and 30% by mass or less. More preferably, it is mixed in an amount of 1% by mass or more and 25% by mass or less. In addition, 1 part by mass or more and 60 parts by mass or less of the oil and fat composition for processed food is mixed with a total of 100 parts by mass of one or more selected from the group consisting of meat and vegetable protein. preferable. By mixing the oil and fat composition for processed food within the above range, the workability in the production of the processed food is good, it is easy to loosen in the mouth when chewed, and a juicy feeling can be imparted. .
さらに、本発明は、また、食肉及び植物性タンパク質からなる群より選ばれた１種又は２種以上を含む加工食品のほぐれやすさを向上させる方法であって、食用油脂含量が６０質量％以上１００質量％以下であり、最大長が１ｍｍ以上３０ｍｍ以下の小片である加工食品用油脂組成物であって、前記食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である前記加工食品用油脂組成物を、前記加工食品に含有させることを特徴とする、前記方法を提供する。本発明の方法によれば、加工食品を噛んだ時の口の中でのほぐれやすさが向上する。 Furthermore, the present invention also provides a method for improving the ease of unraveling of processed foods containing one or more selected from the group consisting of meat and vegetable proteins, wherein the edible oil content is 60% by mass or more. 100% by mass or less of the oil and fat composition for processed food, which is a small piece having a maximum length of 1 mm or more and 30 mm or less, wherein the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0 at 35°C. % or more and 10% or less in the processed food. According to the method of the present invention, ease of loosening in the mouth when chewing processed food is improved.
以下、実施例を挙げて本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples.
＜１．加工食品用油脂組成物の調製 その１＞
下記に記載の方法で、各加工食品用油脂組成物（以下、「油脂組成物」ともいう。）を調製した。<1. Preparation of oil and fat composition for processed food Part 1>
Each oil and fat composition for processed food (hereinafter also referred to as "fat and oil composition") was prepared by the method described below.
用いた食用油脂の原料油脂は下記の通りである。
・菜種油 製品名；AJINOMOTOさらさらキャノーラ油、株式会社J-オイルミルズ製
・ラード 製品名；マスターシェフ ブラック＆ホワイトピッグ ラード、株式会社J-オイルミルズ製
・牛脂 製品名；精製牛脂、植田製油株式会社製
・パーム核油 精製パーム核油、株式会社Ｊ－オイルミルズ製
・ヤシ極度硬化油 精製ヤシ油を極度硬化し、精製したもの
・エステル交換油脂１ パームステアリン（ヨウ素価３５）７５質量％、パーム油１０質量％、大豆油１５質量％を混合後、ナトリウムメトキシドを触媒としたエステル交換を行い、さらに、精製したもの
・エステル交換油脂２ パーム油３０質量％、パーム核油７０質量％を混合後、極度硬化し、ナトリウムメトキシドを触媒としたエステル交換を行い、さらに、精製したもの
・エステル交換油脂３ 製品名；パーキッドＹ、不二製油株式会社製The raw material oils and fats of the used edible oils and fats are as follows.
・Rapeseed oil Product name: AJINOMOTO Sarasara Canola Oil, manufactured by J-Oil Mills Co., Ltd. ・Lard Product name: Masterchef Black & White Pig Lard, manufactured by J-Oil Mills Co., Ltd. ・Beef tallow・Palm kernel oil Refined palm kernel oil, manufactured by J-Oil Mills Co., Ltd. ・Extremely hardened coconut oil Refined coconut oil is extremely hardened and refined ・Interesterified oil 1 Palm stearin (iodine value 35) 75% by mass, palm oil After mixing 10% by mass and 15% by mass of soybean oil, transesterification is performed using sodium methoxide as a catalyst, and further refined transesterified oil 2 After mixing 30% by mass of palm oil and 70% by mass of palm kernel oil , Extremely hardened, transesterified with sodium methoxide as a catalyst, and further refined ・Transesterified oil 3 Product name: Perkyd Y, manufactured by Fuji Oil Co., Ltd.
（１）油脂組成物１の調製
菜種油をそのまま使用した。(1) Preparation of oil composition 1 Rapeseed oil was used as it was.
（２）油脂組成物２，３，４，６，７，８，９、１１の調製
表１に記載の食用油脂を６０℃で溶解し、パーフェクターを用いて、急冷捏化し、油脂組成物を得た。なお、油脂組成物の充填時に表１に記載の形状になるように成形した。(2) Preparation of Oil and Fat Compositions 2, 3, 4, 6, 7, 8, 9, and 11 The edible oils and fats listed in Table 1 were dissolved at 60°C and rapidly cooled and kneaded using a perfector to prepare the oil and fat compositions. got In addition, it molded so that it might become the shape of Table 1 at the time of filling of an oil-fat composition.
（３）油脂組成物５の調製
表１に記載の食用油脂を６０℃で溶解し、型に流し込んだ。冷蔵庫（４℃設定）に入れて冷やし、固めることで表１に記載の形状の油脂組成物を得た。(3) Preparation of Fat Composition 5 The edible fats and oils shown in Table 1 were melted at 60° C. and poured into a mold. The mixture was placed in a refrigerator (set at 4° C.) to cool and harden to obtain an oil and fat composition having the shape shown in Table 1.
（４）油脂組成物１０の調製
乳化タンクに表１に記載の食用油脂とレシチンとを６０℃で溶解し、そこに６０℃の水を加え攪拌し、乳化物を得た。乳化物をパーフェクターを用いて、急冷捏化し、油脂組成物を得た。なお、油脂組成物の充填時に表１に記載の形状になるように成形した。(4) Preparation of Oil/Fat Composition 10 The edible oils and fats shown in Table 1 and lecithin were dissolved in an emulsification tank at 60°C, and water at 60°C was added thereto and stirred to obtain an emulsion. The emulsion was quenched and kneaded using a perfector to obtain a fat composition. In addition, it molded so that it might become the shape of Table 1 at the time of filling of an oil-fat composition.
食用油脂の固体脂含量は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ １６ｂ－９３ に記載のＭｅｔｈｏｄ Ｉに従って測定した。また、食用油脂の脂肪酸含量（表１中のＡ、Ｂ）については、基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．３－２０１３ 脂肪酸組成（キャピラリーガスクロマトグラフ法）」により、食用油脂のトリグリセリド含量（表１中のＣ）については、ＪＡＯＣＳ, Ｖｏｌ.７０, Ｎｏ.１１, １１１１－１１１４（１９９３） に記載の方法に従って測定した。 The solid fat content of edible fats and oils was measured according to Method I described in AOCS Official Method Cd 16b-93. In addition, for the fatty acid content of edible oils and fats (A and B in Table 1), "2.4.2.3-2013 Fatty acid composition (capillary gas chromatographic method) of the standard oil analysis test method (Japan Oil Chemistry Society) )”, the triglyceride content of edible fats and oils (C in Table 1) was measured according to the method described in JAOCS, Vol.70, No.11, 1111-1114 (1993).
＜２．ハンバーグの製造 その１＞
（１）ハンバーグの製造方法
表２に記載の配合により、ハンバーグを下記手順で作製した。<2. Production of hamburger 1>
(1) Method for producing hamburger steak Hamburger steak was prepared according to the following procedure according to the formulation shown in Table 2.
（原料処理・混合）ケンミックスミキサーのボウルに表２に記載の原料Ａを入れ、手で捏ねて粘りを出した。 (Raw material treatment/mixing) Raw material A shown in Table 2 was placed in a bowl of a Kenmix mixer and kneaded by hand to obtain stickiness.
（試料混合）さらに表２に記載のＢの原料を投入し、混合した。 (Sample Mixing) Further, the raw materials of B shown in Table 2 were added and mixed.
（混練）ホイッパーを取り付けたケンミックスミキサー（強度１）にて３分間混ぜ、混合種を調製した。なお、混合種温度が９．５℃を上回らないように氷でボウルの温度を調整した。 (Kneading) The mixture was mixed for 3 minutes with a Kenmix mixer (strength 1) equipped with a whipper to prepare a mixed seed. The temperature of the bowl was adjusted with ice so that the temperature of the mixed seeds did not exceed 9.5°C.
（成形）混合種１００ｇを両手で１０回空気抜きをして、直径８０ｍｍのセルクルに入れ、軽く押してからセルクルを取り外し、成形物を得た。なお、成形作業中に成形性の評価を行なった。 (Molding) 100 g of the mixed seed was deaired 10 times with both hands, placed in a cercle with a diameter of 80 mm, pressed lightly, and then the cercle was removed to obtain a molded product. The moldability was evaluated during the molding operation.
（焼成）２５０℃に加熱した鉄板に成形物を乗せ片面１分ずつ焼成した。 (Firing) The molding was placed on an iron plate heated to 250° C. and fired for 1 minute on each side.
（オーブン）２５０℃、相対湿度６０％に設定したオーブンに７分間入れた。 (Oven) Placed in an oven set at 250°C and 60% relative humidity for 7 minutes.
（放冷）ハンバーグの粗熱がとれるまで２５℃で放冷した。 (Cooling) The hamburger was allowed to cool at 25°C until the heat was removed.
（２）評価方法
上記製造したハンバーグは、食品用フィルムに包み、冷凍庫（設定温度：－２０℃）に入れ１週間放置した。(2) Evaluation method The hamburgers produced above were wrapped in food film and placed in a freezer (set temperature: -20°C) and allowed to stand for one week.
ｉ．成形性
作業者が成形時の混合種の成形のしやすさを下記表３の評価基準で評価した。i. Moldability An operator evaluated the easiness of molding the mixed material during molding according to the evaluation criteria shown in Table 3 below.
ｉｉ．ジューシー感（官能評価）
冷凍庫から取り出したハンバーグを、電子レンジで７００Ｗ、２分間の条件で加熱した。加熱後すぐに食品用フィルムを剥がし、専門パネラー４名で試食し、ジューシー感を下記表４の評価基準で評価し、平均値を評価値とした。ii. Juicy feeling (sensory evaluation)
The hamburger steak taken out from the freezer was heated in a microwave oven at 700 W for 2 minutes. Immediately after heating, the film for food was peeled off, the food was tasted by 4 expert panelists, and the juiciness was evaluated according to the evaluation criteria shown in Table 4 below, and the average value was taken as the evaluation value.
ｉｉｉ．ジューシー感（機器による評価）
冷凍庫から取り出したハンバーグを、電子レンジを用いて７００Ｗで２分間加熱した。加熱したハンバーグから食品用フィルムを剥がし、包丁で半分に分割した。予め質量を測定しておいた紙タオルの上に分割したハンバーグを乗せた。テクスチャーアナライザーＴＡ．ＸＴ Ｐｌｕｓ（ＴＡとも記載、Ｓｔａｂｌｅ Ｍｉｃｒｏｓｙｓｔｅｍｓ社製）を用いて下記条件にて紙タオルに乗せたハンバーグを押し、ハンバーグから流出した液体成分を紙タオルに吸収させた。操作終了後、紙タオルの上のハンバーグを取り除き、紙タオルの質量を測定し、ハンバーグを乗せる前の紙タオル質量から吸収した液体成分の質量を算出した。分割した残りのハンバーグについても、同じ操作を行い、２つの液体成分質量を合計し、液体成分質量の評価値とした。iii. Juicy feeling (evaluation by equipment)
The hamburger steak taken out from the freezer was heated at 700 W for 2 minutes using a microwave oven. The food film was peeled off from the heated hamburger steak, and it was split in half with a kitchen knife. The divided hamburger steak was put on a paper towel weighed in advance. Texture Analyzer TA. Using XT Plus (also described as TA, manufactured by Stable Microsystems), the hamburger placed on the paper towel was pressed under the following conditions, and the liquid component flowing out from the hamburger was absorbed by the paper towel. After the operation was completed, the hamburger on the paper towel was removed, the weight of the paper towel was measured, and the mass of the absorbed liquid component was calculated from the weight of the paper towel before the hamburger was placed. The same operation was performed on the remaining divided hamburger steak, and the two liquid component masses were totaled to obtain the evaluation value of the liquid component mass.
条件；プランジャー直径：２５ｍｍ、厚み３ｍｍの円盤状（P/25)、侵入率：５０％、侵入速度：１ｍｍ／ｓ、押す場所：ハンバーグの分割面の中心からハンバーグ側の垂直方向に１２．５ｍｍの位置がプランジャーの中心に当たるように配置した。 Conditions: Plunger diameter: 25 mm, thickness: 3 mm, disk shape (P/25), penetration rate: 50%, penetration speed: 1 mm/s, place to push: 12 in the vertical direction from the center of the dividing surface of the hamburger to the hamburger side. It was arranged so that the 5 mm position hits the center of the plunger.
ｉｖ．ほぐれやすさ（官能評価）
冷凍庫から取り出したハンバーグを、電子レンジで７００Ｗ、２分間の条件で加熱した。加熱後すぐに食品用フィルムを剥がし、専門パネラー４名で試食し、ほぐれやすさを下記表５の評価基準で評価し、平均値を評価値とした。iv. Ease of loosening (sensory evaluation)
The hamburger steak taken out from the freezer was heated in a microwave oven at 700 W for 2 minutes. Immediately after heating, the food film was peeled off, and the food was tasted by 4 expert panelists, and the ease of unraveling was evaluated according to the evaluation criteria shown in Table 5 below, and the average value was taken as the evaluation value.
ｖ．ほぐれやすさ（機器による評価）
冷凍庫から取り出したハンバーグを、電子レンジを用いて７００Ｗで２分間加熱した。加熱したハンバーグから食品用フィルムを剥がし、ＴＡを用いて下記条件で測定した。この測定は、ハンバーグの直径上の端から２ｃｍの２箇所と真ん中の計３か所で行い、ハンバーグの直径に対してプランジャーの接触面の長辺が垂直になるようにして行った。各応力低下回数の平均値を評価値とした。なお、応力の低下は、ハンバーグがほぐれたときに生じるので、応力の低下回数が多いほどほぐれやすいことを意味する。v. Ease of unraveling (evaluation by equipment)
The hamburger steak taken out from the freezer was heated at 700 W for 2 minutes using a microwave oven. The food film was peeled off from the heated hamburger steak and measured using TA under the following conditions. This measurement was performed at a total of three points, 2 points 2 cm from the diametrical end of the hamburger and the middle, and the long side of the contact surface of the plunger was perpendicular to the diameter of the hamburger. The average value of the number of stress reductions was used as the evaluation value. Since the reduction in stress occurs when the hamburger is unraveled, it means that the greater the number of stress reductions, the easier it is to unravel.
条件；プランジャー横３０ｍｍ×縦１ｍｍ、高さ７０ｍｍの板状、試料との接触面は３０ｍｍ×１ｍｍ、侵入率８０％、侵入速度１ｍｍ／ｓ、応力の時間変化を記録し、５０ｇｆ／ｓ以上の応力低下が生じた回数を記録した。 Conditions: Plunger width 30 mm x length 1 mm, height 70 mm plate shape, contact surface with sample 30 mm x 1 mm, penetration rate 80%, penetration speed 1 mm / s, time change of stress recorded, 50 gf / s or more was recorded.
（３）結果
表６に示すように、食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である油脂組成物３～１０を含有する実施例１－１～１１のハンバーグでは、成形性の評価は３以上であり、食用油脂の固体脂含量が所定の範囲外である比較例１－２及び比較例１－３の２と比較して、高い評価であった。(3) Results As shown in Table 6, the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C Examples containing oil and fat compositions 3 to 10 In the hamburgers of 1-1 to 11, the moldability evaluation is 3 or more, and the solid fat content of the edible oil is outside the predetermined range. It was highly rated.
また、実施例１－１～１１のハンバーグでは、ジューシー感の官能評価は３．７５以上であった。これは、比較例１－３の２．２５と比較して、顕著に高い評価であった。実施例１－１～３のハンバーグの機器による評価は、液体成分質量が１．７２ｇ以上であり、比較例１－２の１．３２ｇと比較して、高い値であった。 In addition, the hamburgers of Examples 1-1 to 1-11 had a sensory evaluation of juiciness of 3.75 or higher. This was a remarkably high evaluation compared to 2.25 of Comparative Example 1-3. The hamburgers of Examples 1-1 to 1-3 were evaluated by an instrument, and the liquid component mass was 1.72 g or more, which was a high value compared to 1.32 g of Comparative Example 1-2.
さらに、実施例１－１～１１のハンバーグでは、ほぐれやすさの官能評価も３．５０以上と高い評価であった。これは、比較例１－２及び比較例１－３の２．７５と比較して、顕著に高い評価であった。また、実施例１－１～３のハンバーグの機器による評価は、応力低下回数が２．０以上であり、比較例１－２の１．３３と比較して、高い値であった。 Furthermore, the hamburger steaks of Examples 1-1 to 1-11 had a high sensory evaluation of 3.50 or higher for ease of unraveling. This was a remarkably high evaluation compared to 2.75 of Comparative Examples 1-2 and 1-3. In addition, the hamburgers of Examples 1-1 to 1-3 were evaluated by an instrument, and the number of times of stress reduction was 2.0 or more, which was a high value compared to 1.33 of Comparative Example 1-2.
＜３．メンチカツの製造＞
（１）メンチカツの製造方法
表７及び表８に記載の配合により、メンチカツを下記手順で製造した。<3. Production of mince cutlet>
(1) Method for producing mince cutlet According to the formulations shown in Tables 7 and 8, minced cutlet was produced according to the following procedure.
（内相の原料処理・混合）ケンミックスミキサーのボウルに表７に記載の原料Ａを入れ、手で捏ねて粘りを出した。
（内相の試料混合）さらに表７に記載の原料Ｂを投入し、混合した。
（内相の混練）ホイッパーを取り付けたケンミックスミキサー（強度１）にて３分間混ぜて内相の混合種を得た。(Processing and Mixing of Inner Phase Raw Materials) Raw materials A shown in Table 7 were placed in a Kenmix mixer bowl and kneaded by hand to obtain stickiness.
(Internal Phase Sample Mixing) Further, the raw material B shown in Table 7 was added and mixed.
(Kneading of internal phase) Mixing was performed for 3 minutes with a Kenmix mixer (strength 1) equipped with a whipper to obtain a mixed seed of the internal phase.
（外相の原料処理・混合）ケンミックスミキサーのボウルに表８に記載の原料Ａを入れ、手で捏ねて粘りを出した。
（外相の試料混合）さらに表８に記載の原料Ｂを投入し、混合した。
（外相の混練）ホイッパーを取り付けたケンミックスミキサー（強度１）にて３分間混ぜて外相の種を得た。(Material treatment/mixing of external phase) Into a bowl of a Kenmix mixer, the raw material A shown in Table 8 was put and kneaded by hand to obtain stickiness.
(External Phase Sample Mixing) Further, raw material B shown in Table 8 was added and mixed.
(Kneading of outer phase) The mixture was mixed for 3 minutes with a Kenmix mixer (strength 1) equipped with a whipper to obtain seeds of the outer phase.
（成形）内相の混合種２２．５ｇを丸め、それを外相の種６７．５ｇで覆うように丸めてから、直径６０ｍｍのセルクルに入れて、中種を成形した。 (Molding) 22.5 g of the mixed seed of the inner phase was rolled, and after covering it with 67.5 g of the outer phase seed, it was placed in a circle with a diameter of 60 mm to form a medium seed.
（オーブン）中種を２５０℃、相対湿度６０％に設定したオーブンに７分間入れ、予備加熱中種を得た。 (Oven) The dough was placed in an oven set at 250° C. and a relative humidity of 60% for 7 minutes to obtain a preheated dough.
（放冷）予備加熱中種の粗熱がとれるまで２５℃で放冷した。 (Cooling) During preheating, the mixture was allowed to cool at 25°C until rough heat was removed.
（バッター・パン粉付け）予備加熱中種に、小麦粉バッター（１．８倍加水）を付けた後、生パン粉をまぶした。 (Batter and bread crumbs) After adding wheat flour batter (1.8 times more water) to the preheated dough, it was sprinkled with raw bread crumbs.
（フライ）１７０℃の菜種油（株式会社Ｊ－オイルミルズ製）で６分間揚げた。 (Frying) Fried in rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) at 170°C for 6 minutes.
（放冷）フライしたメンチカツの粗熱がとれるまで２０℃で放冷した。 (Cooling) The fried mince cutlet was allowed to cool at 20°C until the rough heat was removed.
（レンジアップ）電子レンジを用いて、７００Ｗで１分間加熱した。 (Microwave up) Heated at 700 W for 1 minute using a microwave oven.
（２）評価方法
電子レンジで加熱直後すぐに半分に切断した上記メンチカツを専門パネラー２名で試食し、メンチカツ内相のほぐれやすさを下記表９、ジューシー感を下記表１０の評価基準で評価し、平均値を評価値とした。(2) Evaluation method The mince cutlet cut in half immediately after heating in a microwave oven was tasted by two special panelists, and the ease of loosening of the mince cutlet inner phase was evaluated according to the evaluation criteria shown in Table 9 below, and the juiciness was evaluated according to the evaluation criteria shown in Table 10 below. and the average value was used as the evaluation value.
（３）結果
表１１に示すように、食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である油脂組成物３を含有する実施例２－１のメンチカツでは、内相のほぐれやすさは４．０であった。これは、食用油脂の固体脂含量が所定の範囲外である比較例２－２の２．０と比較して、顕著に高い評価であった。(3) Results As shown in Table 11, the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C. In the mince cutlet of 1, the ease of loosening of the internal phase was 4.0. This was a significantly higher evaluation than 2.0 in Comparative Example 2-2, in which the solid fat content of the edible oil was outside the predetermined range.
また、実施例２－１のメンチカツでは、ジューシー感も４．５と高い評価であった。これは、比較例２－２の２．５と比較して、顕著に高い評価であった。 In addition, the minced meat cutlet of Example 2-1 was evaluated as high as 4.5 for the juiciness. This was a significantly higher evaluation than 2.5 in Comparative Example 2-2.
＜４．餃子の製造＞
（１）餃子の製造方法
表１２に記載の配合により、餃子を下記手順で製造した。<4. Manufacture of dumplings>
(1) Method for producing dumplings According to the formulation shown in Table 12, dumplings were produced by the following procedure.
（原料混合）表１２に記載の全ての原料をホイッパーを取り付けたケンミックスミキサー（強度１）にて３分間混ぜ、混合種を調製した。 (Raw material mixing) All the raw materials shown in Table 12 were mixed for 3 minutes in a Kenmix mixer (strength 1) equipped with a whipper to prepare a mixed seed.
（成形・包餡）混合種を中具として１６ｇずつ、市販の餃子の皮（直径８０ｍｍ）に***し、成形物を得た。 (Shaping and encasing) Each 16 g portion of the mixed seeds was wrapped in a commercially available gyoza skin (80 mm in diameter) to obtain a molded product.
（加熱調理）成形物を２００℃で１分間焼成した後、成形物１６個当たり１００ｍｌの水を入れ、蓋をし、２００℃で１分間蒸煮した。さらに、蓋を取り外し、焼成２００℃で１～２分間焼成し、焼き色調整として、最後にゴマ油をたらして３０秒間焼成した。 (Cooking with Heat) After baking the moldings at 200° C. for 1 minute, 100 ml of water was added per 16 moldings, covered, and steamed at 200° C. for 1 minute. Further, the lid was removed, and the cake was baked at 200° C. for 1 to 2 minutes. Finally, sesame oil was added to adjust the baking color, and the cake was baked for 30 seconds.
（放冷）餃子の粗熱がとれるまで２５℃で放冷した。 (Cooling) The gyoza was allowed to cool at 25°C until the rough heat was removed.
（冷蔵）４℃設定の冷蔵庫に２４時間放置した。 (Refrigeration) It was left in a refrigerator set at 4°C for 24 hours.
（レンジアップ）冷蔵庫から取り出した餃子４個を、電子レンジを用いて、７００Ｗで３０秒間加熱した。 (Microwave up) Four dumplings taken out of the refrigerator were heated at 700 W for 30 seconds using a microwave oven.
（２）評価方法
電子レンジで加熱直後の上記餃子を専門パネラー２名で試食し、中具のほぐれやすさを下記表１３、ジューシー感を下記表１４の評価基準で評価し、平均値を評価値とした。(2) Evaluation method The above dumplings immediately after heating in a microwave oven were tasted by two special panelists, and the ease of loosening of the filling was evaluated according to the evaluation criteria shown in Table 13 below, and the juiciness was evaluated according to the evaluation criteria shown in Table 14 below, and the average value was evaluated. value.
（３）結果
表１５に示すように、食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である油脂組成物３を含有する実施例３－１の餃子では、内具のほぐれやすさは４．０であった。これは、食用油脂の固体脂含量が所定の範囲外である比較例３－１及び比較例３－２の２．５と比較して、顕著に高い評価であった。(3) Results As shown in Table 15, the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C. In the gyoza of No. 1, the ease of unraveling of the inner ingredients was 4.0. This was a significantly higher evaluation than 2.5 in Comparative Examples 3-1 and 3-2, in which the solid fat content of the edible oil was outside the predetermined range.
また、実施例３－１の餃子では、ジューシー感も４．５と高い評価であった。これは、比較例３－２の３．０と比較して、顕著に高い評価であった。 In addition, the gyoza of Example 3-1 had a high evaluation of juicy feeling of 4.5. This was a remarkably high evaluation compared to 3.0 of Comparative Example 3-2.
＜５．植物性タンパク質ハンバーグの製造＞
（１）植物性タンパク質ハンバーグの製造方法
表１６に記載の配合により、植物性タンパク質ハンバーグを下記手順で製造した。<5. Production of vegetable protein hamburger>
(1) Production method of vegetable protein hamburger With the formulation shown in Table 16, a vegetable protein hamburger was produced by the following procedure.
（原料処理）ミンチ状植物性タンパク質（製品名；大豆まるごとミート ミンチタイプ、株式会社かるなぁ製、原料：大豆、タンパク質含有量４６質量％）は弱火で１０分間茹でて戻し、ざるで水切りした。 (Raw material processing) Minced vegetable protein (product name: whole soybean meat minced type, manufactured by Karuna Co., Ltd., raw material: soybeans, protein content 46% by mass) was boiled for 10 minutes over low heat and drained with a strainer.
（試料混合）表１６に記載の分量で、茹で戻したミンチ状植物性タンパク質とそれ以外の原料をケンミックスミキサーのボウルに投入した。 (Sample Mixing) The reboiled minced vegetable protein and other raw materials were put into the bowl of the Kenmix mixer in the amounts shown in Table 16.
（混練）ホイッパーを取り付けたケンミックスミキサー（強度１）にて３分間混ぜ、混合種を調製した。 (Kneading) The mixture was mixed for 3 minutes with a Kenmix mixer (strength 1) equipped with a whipper to prepare a mixed seed.
（成形）混合種１００ｇを直径８０ｍｍのセルクルに入れ、軽く押してからセルクルを取り外し、成形物を得た。 (Molding) 100 g of the mixed seed was placed in a cercle with a diameter of 80 mm, pressed lightly, and then the cercle was removed to obtain a molded product.
（オーブン）成形物を２５０℃、相対湿度６０％に設定したオーブンに７分間入れた。 (Oven) The molding was placed in an oven set at 250°C and 60% relative humidity for 7 minutes.
（放冷）植物性タンパク質ハンバーグの粗熱がとれるまで２５℃で放冷した。 (Cooling) The vegetable protein hamburger was allowed to cool at 25°C until the heat was removed.
（レンジアップ）電子レンジを用いて、７００Ｗで１分間加熱した。 (Microwave up) Heated at 700 W for 1 minute using a microwave oven.
（２）評価方法
電子レンジで加熱直後の上記植物性タンパク質ハンバーグを専門パネラー２名で試食し、ほぐれやすさを下記表１７、ジューシー感を下記表１８の評価基準で評価し、平均値を評価値とした。(2) Evaluation method The above vegetable protein hamburger immediately after heating in a microwave oven was tasted by two special panelists, and the ease of loosening was evaluated according to the evaluation criteria in Table 17 below and the juiciness was evaluated according to the evaluation criteria in Table 18 below, and the average value was evaluated. value.
（３）結果
表１９に示すように、食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である油脂組成物３を含有する実施例４－１の植物性タンパク質ハンバーグでは、ほぐれやすさは３．５であった。これは、食用油脂の固体脂含量が所定の範囲外である比較例４－２の２．０と比較して、顕著に高い評価であった。(3) Results As shown in Table 19, the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C. The ease of loosening was 3.5 for the vegetable protein hamburger steak No. 1. This was a significantly higher evaluation than 2.0 in Comparative Example 4-2, in which the solid fat content of the edible oil was outside the predetermined range.
実施例４－１の植物性タンパク質ハンバーグでは、ジューシー感も４．０と高い評価であった。これは、比較例４－２の２．５と比較して、顕著に高い評価であった。 The vegetable protein hamburger of Example 4-1 was also evaluated as high as 4.0 for juiciness. This was a significantly higher evaluation than 2.5 in Comparative Example 4-2.
＜６．加工食品用油脂組成物の調製 その２＞
下記に記載の方法で、各加工食品用油脂組成物（以下、「油脂組成物」ともいう。）を調製した。<6. Preparation of oil and fat composition for processed food Part 2>
Each oil and fat composition for processed food (hereinafter also referred to as "fat and oil composition") was prepared by the method described below.
用いた食用油脂の原料油脂は下記の通りである。
・菜種油 製品名；AJINOMOTOさらさらキャノーラ油、株式会社J-オイルミルズ製
・エステル交換油脂１ パームステアリン（ヨウ素価３５）７５質量％、パーム油１０質量％、大豆油１５質量％を混合後、ナトリウムメトキシドを触媒としたエステル交換を行い、さらに、精製したもの
・パーム油 精製パーム油、株式会社Ｊ－オイルミルズ製
・パーム極度硬化油 精製パーム油を極度硬化し、精製したもの
・パームミッドフラクション パーム油の中融点部（ヨウ素価：３５、Ｓ２Ｕ含量：８７．６質量％）、株式会社Ｊ－オイルミルズ製The raw material oils and fats of the used edible oils and fats are as follows.
・ Rapeseed oil Product name: AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd. ・ Transesterified oil 1 After mixing 75% by mass of palm stearin (iodine value 35), 10% by mass of palm oil, and 15% by mass of soybean oil, sodium methoxy Refined palm oil Refined palm oil, manufactured by J-Oil Mills Co., Ltd. Extremely hardened palm oil Extremely hardened and refined refined palm oil Palm mid-fraction Palm Middle melting point of oil (iodine value: 35, S2U content: 87.6% by mass), manufactured by J-Oil Mills Co., Ltd.
（１）油脂組成物１２の調製
＜１．加工食品用油脂組成物の調製 その１＞の油脂組成物１と同様、菜種油をそのまま使用した。(1) Preparation of fat composition 12 <1. Preparation of Oil and Fat Composition for Processed Food Rapeseed oil was used as it was in the same manner as in Oil and Fat Composition 1 of Part 1>.
（２）油脂組成物１３、１４の調製
表２０に記載の食用油脂を６０℃で溶解し、パーフェクターを用いて、急冷捏化し、油脂組成物を得た。なお、油脂組成物の充填時に表２０に記載の形状になるように成形した。(2) Preparation of Oil and Fat Compositions 13 and 14 The edible oils and fats shown in Table 20 were dissolved at 60° C. and rapidly cooled and kneaded using a perfector to obtain oil and fat compositions. In addition, it molded so that it might become the shape of Table 20 at the time of filling of an oil-fat composition.
食用油脂の固体脂含量は、ＡＯＣＳ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｄ １６ｂ－９３ に記載のＭｅｔｈｏｄ Ｉに従って測定した。また、食用油脂の脂肪酸含量（表２０中のＡ、Ｂ）については、基準油脂分析試験法（社団法人日本油化学会）の「２．４．２．３－２０１３ 脂肪酸組成（キャピラリーガスクロマトグラフ法）」により、食用油脂中の３飽和トリグリセリド含量（表２０中のＣ）および食用油脂中のＳ２Ｕ含量（表２０中のＤ）については、ＪＡＯＣＳ, Ｖｏｌ.７０, Ｎｏ.１１, １１１１－１１１４（１９９３） に記載の方法に従って測定した。 The solid fat content of edible fats and oils was measured according to Method I described in AOCS Official Method Cd 16b-93. In addition, for the fatty acid content of edible fats and oils (A, B in Table 20), the standard fat analysis method (Japan Oil Chemistry Society) "2.4.2.3-2013 fatty acid composition (capillary gas chromatography method )”, JAOCS, Vol.70, No.11, 1111-1114 ( 1993).
＜７．ハンバーグの製造 その２＞
（１）ハンバーグの製造方法
表２１に記載の配合により、＜２．ハンバーグの製造 その１＞の（１）ハンバーグの製造方法と同じ手順にて、ハンバーグを製造した。<7. Manufacture of hamburgers Part 2>
(1) Method for producing hamburger steak <2. Production of hamburger A hamburger was produced in the same procedure as the method for producing hamburger (1) in Part 1>.
（２）評価方法
上記製造したハンバーグを、食品用フィルムに包み、冷凍庫（設定温度：－２０℃）に入れ１週間放置した後、＜２．ハンバーグの製造＞の（２）評価方法のうち、ｉ．成形性、ｉｉ．ジューシー感（官能評価）、ｉｉｉ．ほぐれやすさ（官能評価）について、同じ方法、同じ評価基準で評価した。なお、比較例５－１の評価は、＜２．ハンバーグの製造＞の（３）結果で得られた比較例１－１の評価で代用した。(2) Evaluation method The hamburger steak produced above is wrapped in a food film, placed in a freezer (set temperature: -20 ° C.) and left for 1 week, and then <2. production of hamburger> (2) evaluation method, i. formability, ii. Juicy feeling (sensory evaluation), iii. Ease of unraveling (sensory evaluation) was evaluated by the same method and the same evaluation criteria. The evaluation of Comparative Example 5-1 is <2. The evaluation of Comparative Example 1-1 obtained in (3) Results of Hamburger Steak Production> was substituted.
（３）結果
表２１に示すように、食用油脂の固体脂含量が１０℃で６０％以上９５％以下、３５℃で０％以上１０％以下である油脂組成物１３、１４を含有する実施例５－１～２のハンバーグでは、成形性の評価は４であり、食用油脂の固体脂含量が所定の範囲外である比較例５－１（比較例１－１）と比較して、高い評価であった。(3) Results As shown in Table 21, the solid fat content of the edible oil is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C Examples containing oil and fat compositions 13 and 14 In the hamburgers of 5-1 to 2, the moldability evaluation was 4, and compared to Comparative Example 5-1 (Comparative Example 1-1) in which the solid fat content of the edible oil was outside the predetermined range, the evaluation was high. Met.
また、実施例５－１～２のハンバーグでは、ジューシー感の官能評価は４．００以上であった。これは、比較例５－１（比較例１－１）の１．７５と比較して、顕著に高い評価であった。 In the hamburger steaks of Examples 5-1 and 5-2, the sensory evaluation of juiciness was 4.00 or higher. This was a significantly higher evaluation than 1.75 of Comparative Example 5-1 (Comparative Example 1-1).
さらに、実施例５－１～２のハンバーグでは、ほぐれやすさの官能評価も３．７５以上と高い評価であった。これは、比較例５－１（比較例１－１）と比較して、顕著に高い評価であった。 Furthermore, the hamburger steaks of Examples 5-1 and 5-2 had a high sensory evaluation of 3.75 or more for ease of unraveling. This was a significantly higher evaluation than Comparative Example 5-1 (Comparative Example 1-1).
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