JP2005124477A - Processed food for cooking and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide processed food for cooking comprising solid ingredients and liquid material gelatinized with a gelling agent, prevented from causing deterioration in palate feeling resulting from permeation of moisture of the liquid material into the solid ingredients before cooked, and also causing no deterioration in palate feeling even when the temperature of the food is decreased after cooked; and to provide a method for producing the food. <P>SOLUTION: The processed food for cooking comprises solid ingredients and liquid material gelatinized with a gelling agent, and contains a gelatinization inhibitor. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention refers to a liquid portion (all liquid portions of processed foods such as seasoned soups, sauces, sauces, and soups) that can be immediately eaten by heating in a microwave oven or the like. It is abbreviated as “material”.) And a processed food comprising solid ingredients and a method for producing the same.

  2. Description of the Related Art Various types of processed foods made of a liquid material and solid ingredients that can be immediately eaten simply by heating in a microwave oven or the like have been known. Various techniques are also known for separating the liquid material from the solid ingredients by some method to prevent moisture from the liquid ingredients from penetrating into the ingredients before cooking and preventing the texture from deteriorating. Yes.

For example, Japanese Patent Application Laid-Open No. 9-220077 discloses that rice or pasta is coated with an emulsion mainly composed of dairy products, casein, or gelatin, so that the water from the liquid material is half-thawed or thawed after being thawed or thawed. The manufacturing method of the frozen doria and the frozen gratin which prevented the penetration and maintained the texture is shown (refer patent document 1).
However, this production method has a limited range of application to cooked rice and pasta that can be easily coated with an emulsion, and is difficult to apply to fried foods, meat products, seafood, vegetables, and the like. In addition, even for foods that use cooked rice and pasta, all foods that contain other ingredients, such as salmon products such as cutlet and beef salmon, seafood, meat, vegetables, etc. There is a problem that it is difficult to coat the material.

In addition, JP 2001-346554 A and JP 9-299052 A disclose processed wheat products and frozen pasta on which a liquid material such as soup or sauce that has been gelled with gelatin as a gelling agent is placed. (See Patent Documents 2 and 3).
However, in these foods, once the time has elapsed after heating in a microwave oven, and the temperature of the food decreases, the gelation of the liquid material by gelatin, which is a gelling agent, occurs, resulting in poor texture. There's a problem.

Furthermore, in JP-A-8-242823, ice cubes coated with gelatin or the like are packaged in a cup-shaped container together with dried soup, so that when heated in a microwave oven, the ice mass melts and the moisture mixes with the dried soup. The manufacturing method of the frozen soup characterized by this is shown (refer patent document 4).
However, this method cannot be applied to chilled foods, and there is a problem that ice blocks may be melted due to an increase in food temperature before cooking even during frozen storage.
Japanese Patent Laid-Open No. 9-220077 JP 2001-346554 A Japanese Patent Laid-Open No. 9-299052 JP-A-8-242823

  Then, the subject of this invention is the processed food for heat cooking containing the liquid material gelatinized with the gelatinizer, and the solid food material, and the water | moisture content of a liquid material penetrates into the solid food material before the heat cooking. An object of the present invention is to provide a cooked processed food and a method for producing the same, which prevents the texture from becoming worse and prevents the texture from deteriorating even when the temperature of the food is lowered after heating.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have gelled liquid materials such as soup with a gelling agent to prevent moisture of the liquid material from penetrating into the solid ingredients before cooking. On the other hand, by using a gelation inhibitor, when the temperature of the food decreases after cooking, it prevents the gelling agent from re-gelling to increase the viscosity of the liquid material such as soup and deteriorate the texture. As a result, the present invention was completed.

  That is, the first invention of the present invention is a cooked processed food containing a liquid material gelled with a gelling agent and a solid ingredient, characterized in that it contains a gelation inhibitor. Processed food for cooking.

  The second invention of the present invention is the cooking process according to the first invention, characterized in that the liquid material, the solid material, and the gelation inhibitor are packaged in a container package. It is food.

  A third invention of the present invention is a cooked processed food containing a liquid material gelled with a gelling agent and a solid ingredient, and the gelation inhibitor is solated from the gelled liquid material It is the processed food for heat cooking characterized by suppressing subsequent regelation.

A fourth invention of the present invention is the process for cooking by heating according to any one of the first to third inventions, wherein the gelling agent is gelatin and the gelation inhibitor is a heat-resistant protease. Food.
It is.

  5th invention of this invention manufactures the processed food for heat cooking containing the liquid material gelatinized with the gelatinizer, a solid ingredient, and a gelatinization inhibitor, The processed food for heat cooking characterized by the above-mentioned It is a manufacturing method.

  A sixth aspect of the present invention is the cooked processed food according to the fifth aspect, wherein the liquid material, the solid ingredient, and the gelation inhibitor are packaged in a container package. It is a manufacturing method.

  The processed food for cooking according to the present invention does not deteriorate the texture because the moisture of the liquid material soaks into the solid ingredients before cooking, and even if the temperature of the food decreases after heating, Does not regel, and can maintain a good texture. Moreover, according to the manufacturing method of the processed food for heat cooking of this invention, the processed food for heat cooking which has the said effect can be provided. Furthermore, this cooked processed food and its manufacturing method can be applied to a wide range of foods, and can be applied to frozen foods and chilled foods.

In the present invention, processed food refers to all foods including liquid materials such as soup, sauce, sauce and soup and solid ingredients such as rice, noodles, meat, fish and vegetables. Specifically, 1) rice cakes such as cutlet bowl, tempura bowl, beef bowl, parent and child bowl, 2) noodles such as ramen, udon, buckwheat, pasta, spaghetti, etc. 3) rice such as curry rice, rice pickles, risotto, 4) Seafood, meat, egg processed products with sauce or sauce, 5) Soups such as miso soup and stew, 6) Pots such as oden, hot pot, motsunabe, etc. 7) Dim Sums such as small dragon wrapping Can be mentioned.
These processed foods may be stored frozen as frozen foods, or may be chilled and chilled products. That is, the method for storing and distributing the processed food is appropriately selected from the viewpoint of the characteristics of the processed food for cooking and the preservation of quality, and is not limited to a specific storage and distribution method.

The cooked processed food of the present invention includes a liquid material gelled with a gelling agent, a solid ingredient, and a gelation inhibitor. Specifically, these three members are: Both can be obtained by putting them in the same container and packaging (hereinafter referred to as “bundling” as appropriate).
As a container package for bundling the processed food for cooking according to the present invention, it may be a heat-resistant container for heating a microwave oven, or may be an aluminum pan for direct heating. It may be a retort pack for hot water cooking. That is, the said container packaging is selected suitably from a viewpoint of the characteristic of the processed food for cooking by heating, quality maintenance, or a heating method, and is not limited to a specific container packaging.

  In the present invention, the cooking is, for example, 1) a microwave oven, 2) a hot water bath, 3) steaming heating with steam, 4) direct fire or heating with grill, etc. Any method may be used as long as it is suitable for cooking. Moreover, in this invention, heating temperature is about 60-80 degreeC normally.

In the present invention, as a gelling agent, in addition to gelatins such as cowhide gelatin, pig skin gelatin, and fish gelatin, all proteins having gelling ability can be used. In the case of gelatin, the addition amount is 1 to 10 parts by weight, preferably 2 to 6 parts by weight with respect to 100 parts by weight of the liquid material. By doing so, it is possible to minimize the penetration of moisture from the liquid material at room temperature into the solid material.
Moreover, polysaccharides, such as a xanthan gum and agar, can also be used as a gelatinizer.
In the present invention, the gelling agent is mixed into the liquid material, and usually the liquid material is heated until the gelling agent is completely dissolved.

In the present invention, as a gelation inhibitor, a heat-resistant protease or a preparation containing a heat-resistant protease can be used. In the present invention, the addition amount of the heat-resistant protease preparation is preferably 0.0001 to 0.1 parts by weight, particularly preferably 0.001 to 0.01 parts by weight, with respect to 100 parts by weight of the liquid material. It is. Examples of the thermostable protease preparation include Samoaase PC10F from Daiwa Kasei Co., Ltd.
When a polysaccharide is used as the gelling agent, a polysaccharide degrading enzyme can be used as the gelation inhibitor.

  In the present invention, the heat-resistant protease preparation is preferably dispersed inside and / or on the surface of the liquid material. In this way, during cooking, the heat-resistant protease preparation acts uniformly on the entire processed food, and the gelling power of the gelling agent disappears, thereby maintaining a favorable texture even after the temperature is lowered. Because it can be done. Specifically, the powdered material may be applied to a gelled liquid material or solid material, or coated with a hardened oil such as hardened palm oil or beef tallow just before the liquid material is completely gelled. May be dispersed inside the gel. In the latter case, a heat-resistant protease coated with hydrogenated oil is more preferable because it starts to act for the first time by heating.

  In the present invention, the liquid material and the solid ingredient may be produced for frozen foods, chilled foods, and the like by ordinary methods.

The processed food for cooking in the present embodiment is being preserved such as frozen and refrigerated, and can suppress the moisture of the liquid material from penetrating into the solid ingredient before cooking.
In addition, when cooking with a microwave oven or the like, the heat-resistant protease acts on a gelling agent such as gelatin, and the gelling agent loses its gelling power, thereby reducing the viscosity of the liquid material. As a result, the flavor of the food can be improved.
Furthermore, after cooking, even when the temperature of the food decreases with the passage of time, or even when stored in the refrigerator or freezer, the gelling agent has lost the ability to gel the liquid material, A preferable texture can be maintained.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1] Frozen Tendon Add 5% by mass of cowhide gelatin (type name: MJ, Nitta Gelatin Co., Ltd.) to a commercially available Tenjiku soup stock (Product name: Momoya no Soyu Special Grade, manufactured by Momoya Co., Ltd.) After heating and dissolving at 60 ° C, it was cooled to 30 ° C. Immediately before the mash is completely gelled, 0.01% by mass of fat-coated heat-resistant protease coated with heat-resistant protease preparation (Samorose PC10F, Daiwa Kasei Co., Ltd.) with palm hardened oil is added to the gel. Dispersed in the gel. The obtained gelled soup is cut into an appropriate size (for example, 1 cm square), then placed on a cooked rice and tempura placed in a microwave-compatible container (Tonami Kogyo Co., Ltd., Ramicon Cup), and then sealed. Frozen according to method.
This tengu was stored frozen at −20 ° C. (minus 20 ° C.) for 1 week, and then thawed at 80 ° C. in a microwave oven for sensory evaluation. This example was referred to as Example 1. On the other hand, gelatin and oil-coated heat-resistant protease are both added to the top with a non-added poultice soup. Comparative Example 1 As Example 2, sensory evaluation was performed.

  In Comparative Example 1, the soup was completely soaked in rice and tempura, and the texture was very bad. In Comparative Example 2, there was little penetration of the soup into the solid ingredients, but the soup was sticky and the rice grains became dumplings. On the other hand, in Example 1, the rice broth moderately soaked in rice and tempura, and the rice broth was not sticky and smooth, so the rice grains did not form dumplings.

  Furthermore, when the mixture was cooled to room temperature after cooking, gelatin became a gel in Comparative Example 2 and the tengu itself began to harden, whereas in Example 1, such a phenomenon did not occur. In addition, 20 subjects selected the product with the most excellent texture for the product immediately after heating (about 80 ° C.) and the product after temperature drop (about 25 ° C.). The results are shown in Table 1. For both the product immediately after heating and the product after temperature reduction, Example 1 was evaluated as having the best texture.

[Example 2] Frozen soup pasta 4 mass% of cowhide gelatin (type name: MJ, Nitta Gelatin Co., Ltd.) was added to commercially available pasta soup (product name: Blue Cave, Nisshin Foods Co., Ltd.). The solution was heated and dissolved at 60 ° C. and then cooled at 5 ° C. in a refrigerator. The obtained gelled pasta sauce is cut into an appropriate size (for example, 1 cm square), and 0.01% by mass of a heat-resistant protease preparation (Samoase PC10F, Daiwa Kasei Co., Ltd.) is added to the surface of the gelled pasta sauce. It was sprinkled and placed on pasta that had been boiled hard and frozen at -20 ° C (-20 ° C). This frozen soup pasta was stored frozen at −20 ° C. (−20 ° C.) for 1 week, and then thawed at 80 ° C. in a microwave oven for sensory evaluation. This example was designated as Example 2.
On the other hand, the sensory evaluation was performed at the same time as Comparative Example 3 in which neither gelatin nor heat-resistant protease was added, and Comparative Example 4 in which only gelatin was added.

  In Comparative Example 3, the pasta softened and the texture was very bad. In Comparative Example 4, although the soup was slightly sticky immediately after heating, it was not particularly worrisome, but as the temperature decreased, the stickiness of the soup gradually increased and the texture became worse. In Example 2, compared to Comparative Example 4, the soup was less sticky immediately after heating, and a very favorable texture was achieved. Moreover, even if temperature fell, the stickiness of soup did not rise and the favorable food texture immediately after a heating was maintained. In addition, 20 subjects selected the product with the best texture for the product immediately after heating (about 80 ° C.) and the product after temperature drop (about 25 degrees). The results are shown in Table 2. Immediately after heating, Comparative Example 4 and Example 2 were evaluated with no significant difference, but Example 2 was evaluated as having the best texture in the product after the temperature drop.

[Example 3] Chilled oden (microwave heating)
Add 5% by weight of cowhide gelatin (type name: MJ, Nitta Gelatin Co., Ltd.) to commercially available oden soup (Product name: Oden-no-moto, manufactured by Sakai Subsidi Foods Co., Ltd.) Immediately before gelation completely, oil-fat coating heat-resistant protease (Samoase PC10F, Daiwa Kasei Co., Ltd.) is added and mixed in 0.01% by mass with respect to the gel, and dispersed in the gel. Cooled to. The obtained gelled oden soup was cut into 1 cm squares, mixed uniformly with solid ingredients (konnyaku, radish) placed in a microwave oven-compatible container (Tonami Kogyo Co., Ltd. Ramicon Cup), and then refrigerated. The chilled oden was stored in a refrigerator at 5 ° C. for 1 day, and heated at 80 ° C. in a microwave oven for sensory evaluation. This example was designated as Example 3.
On the other hand, Oden soup without gelatin and heat-resistant protease added to a solid ingredient was refrigerated in Comparative Example 5, and Oden soup with only gelatin added was mixed in Comparative Example 6 as a sensory evaluation. Went.

  In Comparative Example 5, the soup soaked into the solid ingredients and the texture was poor. In Comparative Example 6, the soup was slightly sticky, but the texture was favorable immediately after heating. However, when the temperature decreased, the stickiness of the soup increased and the texture became worse. On the other hand, in Example 3, the stickiness of the soup was low even immediately after heating, and a favorable texture was maintained even when the temperature decreased. In addition, when the oden after heating was stored in a refrigerator, in Comparative Example 6, the soup was completely gelled and jelly-like while confining the solid ingredients, whereas in Example 3, it was somewhat sticky. Although it rose, it remained liquid.

  In addition, 20 subjects selected the product with the best texture for the product immediately after heating (about 80 ° C.) and the product after temperature drop (about 25 ° C.). The results are shown in Table 3. Example 3 was evaluated as having the best texture in both the product immediately after heating and the product after the temperature was lowered.

[Example 4] Chilled oden (boiled hot water)
Add 5% by weight of cowhide gelatin (type name: MJ, Nitta Gelatin Co., Ltd.) to commercially available oden soup (Product name: Oden-no-moto, manufactured by Sakai Subsidi Foods Co., Ltd.) Immediately before gelation completely, oil-fat coating heat-resistant protease (Samoase PC10F, Daiwa Kasei Co., Ltd.) is added and mixed in 0.01% by mass with respect to the gel, and dispersed in the gel. Cooled to. Cut the resulting gelled oden soup into 1cm squares, and mix it uniformly with the solid ingredients (konnyaku, radish) in a hot water heating packaging (Dai Nippon Printing Co., Ltd. (PET / DL / PP) pouch) And then refrigerated. The chilled oden was stored refrigerated at 5 ° C. for 1 day, and then heated at 80 ° C. in a hot water bath to perform sensory evaluation. This example was designated as Example 4.
On the other hand, Oden soup without gelatin and heat-resistant protease added to solid ingredients was refrigerated in Comparative Example 7, and oden soup with only gelatin added was mixed in Solid ingredients as Comparative Example 8, and at the same time sensory evaluation Went.

  In Comparative Example 7, the soup soaked into the solid ingredients and the texture was poor. In Comparative Example 8, the soup was somewhat sticky, but the texture was favorable immediately after heating. However, when the temperature decreased, the stickiness of the soup increased and the texture became worse. On the other hand, in Example 4, the stickiness of the soup was low even immediately after heating, and a favorable texture was maintained even when the temperature decreased. In addition, when the oden after heating was stored in a refrigerator, in Comparative Example 8, the soup was completely gelated and gelled while confining the solid ingredients, whereas in Example 4, it was slightly sticky. Although it rose, it remained liquid.

  In addition, 20 subjects were asked to select the product with the most excellent texture for the product immediately after heating (about 80 ° C.) and the product after temperature drop (about 25 ° C.). The results are shown in Table 4. It was evaluated that Example 4 had the most excellent texture for both the product immediately after heating and the product after temperature reduction.

The cooked processed food of the present invention and the method for producing the same can be used in the food industry, for example, 1) porridges such as cutlet bowl, tempura bowl, beef bowl, oyakodon bowl, 2) ramen, udon, soba, pasta, spaghetti, etc. Noodles, 3) Rice such as curry and rice, Ochazuke, Risotto, 4) Seafood or meat, egg products with sauce or sauce, 5) Soups such as miso soup and stew, 6) Oden, soup pan, motsunabe 7) Can be used for foods such as dim sums such as Xiaolongbao.

Claims (6)

  A cooked processed food comprising a liquid material gelled with a gelling agent and a solid ingredient, wherein the cooked processed food comprises a gelation inhibitor.   The processed food for cooking according to claim 1, wherein the liquid material, the solid ingredient, and the gelation inhibitor are packaged in a container package.   Processed food for cooking including a liquid material gelled with a gelling agent and a solid ingredient, wherein the gelation inhibitor suppresses regelation after the gelation of the liquid material. Processed food for cooking by heating.   The processed food for heat cooking according to any one of claims 1 to 3, wherein the gelling agent is gelatin and the gelation inhibitor is a heat-resistant protease.   A method for producing a cooked processed food comprising producing a cooked food containing a liquid material gelled with a gelling agent, a solid ingredient, and a gelation inhibitor. The said liquid material, the said solid ingredient, and the said gelatinization inhibitor are bundled in a container packaging, The manufacturing method of the processed food for heat cooking of Claim 5 characterized by the above-mentioned.