JPS62130670A - Frozen food - Google Patents
Frozen foodInfo
- Publication number
- JPS62130670A JPS62130670A JP60273685A JP27368585A JPS62130670A JP S62130670 A JPS62130670 A JP S62130670A JP 60273685 A JP60273685 A JP 60273685A JP 27368585 A JP27368585 A JP 27368585A JP S62130670 A JPS62130670 A JP S62130670A
- Authority
- JP
- Japan
- Prior art keywords
- water
- frozen
- batter
- dough
- frozen food
- 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.)
- Pending
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、凍結食品に係るものであり、シューマイ、
コロッケ、スープ、シチュー、ハンバーグステーキ等の
品質の向上を工業的に有利に達成することを目的とする
。[Detailed description of the invention] [Industrial application field] This invention relates to frozen foods, including shumai,
The purpose is to industrially advantageously improve the quality of croquettes, soups, stews, hamburger steaks, etc.
シュウマイ、ギョウザその他は、水性小麦粉ドウの板を
もって、肉類、野菜類等の具を被覆したものを蒸すこと
によって製造される。またコロッケ、ハンバーグ等は、
野菜、肉類を具とし、これを小麦粉、澱粉等の水性バッ
ターで結屓したものを油深して製造される。シチュー、
スープ等は具と小麦粉の水性バッターを要すれば水をも
って増量し、これを煮沸して製造される。Shumai, dumplings, and other foods are manufactured by steaming a board of water-based flour dough covered with ingredients such as meat and vegetables. Also, croquettes, hamburgers, etc.
It uses vegetables and meat as ingredients, and is made by condensing it with an aqueous batter such as wheat flour or starch, then deep-frying it in oil. stew,
Soups and the like are made by adding ingredients and an aqueous batter of wheat flour, increasing the volume with water, and boiling it.
これらの食品は、分業と交換の現在においては、具と小
麦粉、澱粉、その他の水性ドウないし水性バッターをあ
らかじめ所望に結合し、これを油深蒸煮、焙焼等をする
前のかたちにおいて、これを凍結しておき、これを酉品
とするのが普通であるC以下、凍結食品という)。In today's world of division of labor and exchange, these foods are made by combining ingredients with flour, starch, and other aqueous doughs or batters in the desired manner, and then deep-simmering them in oil, roasting, etc. It is common to freeze the food and use it as a food (hereinafter referred to as frozen food).
凍結食品に要求される一般的性質は、■小麦粉澱粉、蛋
白質等のドウ、バッターの粘性ないし結着性が良好であ
って、形くずれのないこと、■小麦粉、澱粉等の使用量
をできるだけ少くすること、■冷凍物の保存中国庫υが
少ないこと等である。The general properties required for frozen foods are: ∎ Good viscosity or cohesiveness of dough and batter made of flour, starch, protein, etc., and no deformation; ∎ Use as little amount of flour, starch, etc. as possible. ■There are few Chinese warehouses for storing frozen foods.
これらの問題点を解決しようとして、凍結食品の水性バ
ッター、ドウ等に膠質例えば、グアールガム、ローカス
トビーンガム、アルギン酸ナトリウム、カゼインナトリ
ウム、モノグリセライドなどを均質に添加するという方
法が用いられている。In an attempt to solve these problems, a method has been used in which a colloid such as guar gum, locust bean gum, sodium alginate, sodium caseinate, monoglyceride, etc. is homogeneously added to the aqueous batter, dough, etc. of frozen foods.
この発明は、この課題にこたえるひとつの試みであって
、このようなドウないしバッターにジェランガムを配合
することによって目的を達しようとするものである。This invention is an attempt to meet this problem, and attempts to achieve the object by blending gellan gum into such dough or batter.
この発明に採用する物質は、ジェランガムである。 The substance employed in this invention is gellan gum.
このものは、多糖類の一種であって新規な物質である。This substance is a type of polysaccharide and is a new substance.
凍結食品素材にこのガムを均質に混合する。その使用量
は、素材の全重量にたいする3%(重量、以下同じ)以
下量でよく、特に0.05%〜1%の使用量が著効を示
す。This gum is homogeneously mixed into the frozen food material. The amount used may be 3% (by weight, the same hereinafter) or less based on the total weight of the material, and particularly, a usage amount of 0.05% to 1% shows remarkable effects.
この発明の目的物である冷凍食品を製造するには、水、
調味液などの液不にジェランガムを添加し、これに、食
肉、魚肉、植物蛋白質、野菜その他の具を加えて混和成
し、要すればこれを蒸煮した後、急速凍結すればよい。To produce the frozen food that is the object of this invention, water,
Gellan gum is added to a liquid such as a seasoning liquid, meat, fish, vegetable protein, vegetables, and other ingredients are added and mixed, and if necessary, this is steamed and then quickly frozen.
ここに発明は目的を達する。This is where the invention reaches its goal.
この発明の作用及び効果を次に説明する。 The operation and effects of this invention will be explained below.
■ジェランガムは、耐酸、耐アルカリ、熱安定性に優れ
、無味無臭であシ、ゾル化温度(約85°C)以下の水
系にも高い粘性を示す。ゾルのゲル化温度は約35°C
であり、ゲル化助剤は、硼素以外の陽イオン、例えば、
リン酸カルシウム、その他のイオンがあげられる。■収
得物は、凍結、解凍による粘度低下が少々い。■水分の
昇華が少ない。■Gellan gum has excellent acid resistance, alkali resistance, and thermal stability, is tasteless and odorless, and exhibits high viscosity even in aqueous systems at temperatures below the solization temperature (approximately 85°C). The gelation temperature of the sol is approximately 35°C
and the gelling aid is a cation other than boron, for example,
Examples include calcium phosphate and other ions. ■The obtained product has a slight decrease in viscosity due to freezing and thawing. ■Less water sublimation.
以下にこの事実を実験例を用いてこの作用及び効果を証
明する。This fact will be demonstrated below using experimental examples to prove this action and effect.
実験例1. 粘度比較
市販の粉末ブイヨン1%、砂糖2%、食塩0.4%と、
ジェランガム及びその他の下記膠質0.1%とを混合し
、水にて合計100%の系を攪拌して調製した。続いて
、90@C・10分間攪拌加熱して各種のゾルを調整し
20’Cにおける粘度を測定実験例2. 凍結保存時
の減量
下記の各種増粘剤0.4部(重量、以下同じ)を水49
.6部に攪拌混合し、90°C・10分間加熱溶解した
。続いて、小麦薄力粉50部を混合し、この混合物が2
0°Cに冷した時点で100gずつビーカーにとシ、−
151Cの冷凍庫に入れ60日間静置した。Experimental example 1. Viscosity comparison: Commercially available powdered bouillon 1%, sugar 2%, salt 0.4%,
A system was prepared by mixing gellan gum and 0.1% of other colloids shown below and stirring the mixture with water to make a total of 100%. Next, various sols were prepared by stirring and heating at 90°C for 10 minutes, and the viscosity at 20'C was measured. Experimental Example 2. Loss during cryopreservation: Add 0.4 part (weight, same below) of the various thickeners listed below to 49 ml of water.
.. 6 parts were stirred and mixed, and the mixture was heated and dissolved at 90°C for 10 minutes. Next, 50 parts of soft wheat flour was mixed, and this mixture became 2
When cooled to 0°C, pour 100g each into a beaker, -
It was placed in a 151C freezer and allowed to stand for 60 days.
実験例3. ぎようざ
配合
牛・豚舎挽き肉 50部
たまねぎみじん切シ 30〃
白菜みじん”切シ 101/キヤベツみじ
ん切り I Q /1ばれいしょ澱粉
3 /1膠 質 下
記全材料をよく混合し、90°C・10分間加熱し、
冷却した後、一定量を成形し、急速凍結して、冷凍庫(
−18”C)に14日間保存した。Experimental example 3. Minced beef/pork meat with Giyoza 50 parts Minced onion 30 Minced Chinese cabbage 101/Shredded cabbage I Q/1 Potato starch
3/1 Glue Mix all the ingredients below well, heat at 90°C for 10 minutes,
After cooling, shape a certain amount, quickly freeze it, and store it in the freezer (
-18"C) for 14 days.
評価法
この冷凍庫から取出し、室温に放置して解凍し、凍結前
の重量を100として各条件において残存している重量
を指数で表した。また解凍後に蒸煮し、組織、食感など
を調べた。Evaluation method: The sample was taken out of the freezer, left to stand at room temperature, and thawed. The weight before freezing was taken as 100, and the weight remaining under each condition was expressed as an index. After thawing, they were steamed and their structure, texture, etc. were examined.
油脂の分配度
冷凍したぎようざの表面から試料50gをとシ、含まれ
る油脂の含有率を測定した。Distribution degree of fats and oils A sample of 50 g was removed from the surface of frozen gyoza and the content of fats and oils contained therein was measured.
結果
測定方法
ぎょうざ500gをセイロ中で95〜ioo@c15分
間蒸し、その際その下に受は皿を置き、その重量を測定
し、その哲1合を(%)で表わした。Method for Measuring Results 500 g of dumplings were steamed in a steamer for 95 to 15 minutes, with a saucer placed underneath, and the weight was measured, and the weight was expressed as (%).
即ち数値が小さいほど、油脂かぎようざ中に分散してい
ることを意味する。That is, the smaller the value, the more dispersed it is in the fat and oil.
実験例4. 牛肉味付点
(配合)
牛 肉 50 %
醤 油 g //砂糖 5
//
調味料 21/
ばれいしょ澱粉 8〃
ガム質 下記参照
水で 100 //
操作
牛肉を除く原料を水に加え、90@C・10分間加熱溶
解後、常法どおシ精肉した牛肉を加え、容器に充填し、
冷却(−5°C)後、−20°Cの冷凍庫内で凍結を行
なった。Experimental example 4. Beef seasoning point (mixture) Beef meat 50% Soy sauce g // Sugar 5
// Seasoning 21/ Potato starch 8〃 Gummy See below with water 100 // Add the raw materials except for the manipulated beef to water, heat and dissolve at 90°C for 10 minutes, then add the beef that has been butchered using the usual method. Fill the container,
After cooling (-5°C), freezing was performed in a -20°C freezer.
粘 度
加熱溶解したものについて、凍結解凍後の試料の20°
Cにおける粘度(Cp表示)を測定し、凍結前の粘度を
100とし、各条件において残存している粘度を指数で
もって表した。数値が小さくなる程、粘度が低下してい
ることを示す。Viscosity: 20° for samples after freezing and thawing for those dissolved by heating.
The viscosity at C (Cp display) was measured, and the viscosity before freezing was set as 100, and the remaining viscosity under each condition was expressed as an index. The smaller the value, the lower the viscosity.
結果 つぎにこの発明の実施態様を例示する。result Next, embodiments of this invention will be illustrated.
例1.(コロッケ) 牛、豚合挽肉260g、じゃがいも7oog。Example 1. (croquette) 260g of ground beef and pork, 70g of potatoes.
小麦粉100g、たまねぎみじん切p7g、にんじんみ
じん切り2g、ジェランガムLogを常法通シ処理、混
和、整形し、常法通シバツターリング、混合し、急速凍
結し、冷凍保存した。小麦粉のみでつくったものは、離
水し、油ちょうの際、割れを生じ、食感も不良であった
が、この発明によるものは、離水なく、割れもなく、な
めらかな食感で風味良好であった。100 g of wheat flour, 7 g of minced onions, 2 g of minced carrots, and gellan gum (Log) were treated in a conventional manner, mixed, shaped, shredded in a conventional manner, mixed, rapidly frozen, and stored frozen. Products made only from wheat flour had syneresis, cracks during frying, and had a poor texture, but the product made by this invention did not have syneresis or cracks, had a smooth texture, and had a good flavor. there were.
例2.(ハンバーグ)
牛、豚舎挽肉100gキャベツ10g、牛乳200g、
鶏卵25g、たまねぎみじん切シ40g、食塩1.8g
、ジェランガム0.8gを使用し、常法通り処理し、混
和、整形し、蒸煮し、−200Cの冷凍庫内で凍結し、
冷凍庫(−20@C)に保存した。ジェランガムで作っ
たものは、冷凍中の重量の減少も少々く、適当なかたさ
で、なめらかさかあシ風味が良好であった。Example 2. (Hamburger steak) 100g of ground beef or pig meat, 10g of cabbage, 200g of milk,
25g chicken eggs, 40g chopped onions, 1.8g salt
, using 0.8 g of gellan gum, processed in a conventional manner, mixed, shaped, steamed, frozen in a -200C freezer,
It was stored in the freezer (-20@C). The products made with gellan gum lost a little weight during freezing, had a suitable firmness, and had a good smoothness and oak flavor.
例3.(シュウマイ)
ブランチングし、みじん切シした白菜100gキャベツ
100g、及びネギ60g1牛・豚合挽肉50g、エビ
むき身10g、すシおろしたしょうが4g及びにんに<
1.2g、しょう油12g、ごま油12g1炒シごま0
.4 g 、ジェご・ランガム2gを混和し、小麦粉で
常法通りつくった皮につつみ、蒸煮、冷却し急速凍結し
、冷凍保存する。Example 3. (Shuumai) 100 g of blanched and chopped Chinese cabbage, 100 g of cabbage, 60 g of green onions, 50 g of ground beef/pork, 10 g of peeled shrimp, 4 g of grated ginger, and garlic.
1.2g, soy sauce 12g, sesame oil 12g 1 fried sesame seeds 0
.. Mix 4 g and 2 g of jego langum, wrap it in a skin made with wheat flour in the usual way, steam it, cool it, quickly freeze it, and store it frozen.
このものは、ジェランガムを使用しないものよシ離水が
少なく、固形物の付着性がよく、食感、風味が良好であ
った。This product had less syneresis, better adhesion of solids, and better texture and flavor than the product that did not use gellan gum.
Claims (1)
、でん粉、たん白質材等の水性泥状バッターと結合ない
し混合するに当たり、該バッターにジェランガムを均質
に配合してなることを特徴とするシュマイ、コロッケ、
スープ、シチュー等の凍結食品。The ingredients are vegetables, fish, meat, soybeans, etc., and when these are combined or mixed with an aqueous slurry batter made of flour, starch, protein materials, etc., gellan gum is homogeneously blended into the batter. shumai, croquettes,
Frozen foods such as soups and stews.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60273685A JPS62130670A (en) | 1985-12-03 | 1985-12-03 | Frozen food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60273685A JPS62130670A (en) | 1985-12-03 | 1985-12-03 | Frozen food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS62130670A true JPS62130670A (en) | 1987-06-12 |
Family
ID=17531121
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60273685A Pending JPS62130670A (en) | 1985-12-03 | 1985-12-03 | Frozen food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62130670A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020092619A (en) * | 2018-12-11 | 2020-06-18 | 日清食品ホールディングス株式会社 | Frozen daily dish and manufacturing method thereof |
WO2021025048A1 (en) * | 2019-08-05 | 2021-02-11 | 日清フーズ株式会社 | Method for producing fluidic food product |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5988051A (en) * | 1982-11-05 | 1984-05-21 | メルク エンド カムパニー インコーポレーテッド | S-60 in food gel system |
-
1985
- 1985-12-03 JP JP60273685A patent/JPS62130670A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5988051A (en) * | 1982-11-05 | 1984-05-21 | メルク エンド カムパニー インコーポレーテッド | S-60 in food gel system |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020092619A (en) * | 2018-12-11 | 2020-06-18 | 日清食品ホールディングス株式会社 | Frozen daily dish and manufacturing method thereof |
WO2021025048A1 (en) * | 2019-08-05 | 2021-02-11 | 日清フーズ株式会社 | Method for producing fluidic food product |
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