JP2006014731A - Seasoning for processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen processed food having appearance of burned color just like a general cooking food even by heating with a microwave oven. <P>SOLUTION: Soft-boiled or coagulated seasoning is obtained by heating a liquid containing a reducing sugar and yolk to make the liquid soft-boiled or coagulated. A method for producing the frozen processed food comprises dispersing the seasoning in a liquid, coating a food material with the dispersed product, and heating the coated product followed by freezing. The frozen processed food is obtained by this method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

Detailed Description of the Invention

TECHNICAL FIELD OF THE INVENTION

  The present invention relates to a frozen processed food suitable for microwave cooking and a method for producing the same. The seasonings used in the production of the frozen processed food of the present invention are novel, and therefore the present invention also relates to such seasonings and methods for their production.

Problems to be solved by the prior art and the invention

  In recent years, various processed foods that can be eaten simply by heating in a microwave oven have been sold. Since microwave cooking has different heating characteristics from general cooking methods such as baking, frying, frying, steaming, and boiling, special studies have been made on processed foods dedicated to microwave cooking.

  For example, as compared with oven cooking in which heat is applied from the surface of the food, it is difficult to give a good appearance (burning on the upper surface) to the food in microwave cooking heated from inside the food by electromagnetic waves. Therefore, in Patent Document 1, a microwave food that can exhibit a desirable aroma and a good baked color in a short-time microwave cooking by, for example, applying emulsified fats and oils, reducing sugars, and amino acids to the food surface has been studied. . Patent Document 2 discloses that a topping composition comprising a gelled product containing amino acids, reducing sugars, and salts is attached to the upper surface of a cooked food so that it is uniformly burnt by heating in a microwave oven, and a favorable flavor is obtained. Prepared food products are disclosed. Furthermore, Patent Document 3 discloses that a topping composition for microwave ovens, which contains amino acids, reducing sugars, proteins and water, can impart good burnt eyes and fragrant scents to foods by microwave cooking, and such a topping composition on the surface. A frozen food is disclosed.

In addition to oven cooking, various studies are being conducted to make processed foods that are usually fried and cooked suitable for microwave cooking. For example, in Patent Document 4, a refrigeration obtained by further freezing after mixing cooked rice and a liquid containing a thermocoagulable protein that has not been heat-coagulated and then stirring and heating or stirring and heating while mixing. It is disclosed that the fried rice is cooked in a microwave oven, the rice does not adhere to each other, has a crisp texture, and is not oily. However, food such as fried rice that is fried is difficult to finish to a sufficient quality (taste, fragrance, texture) unless it is by a skilled chef in the first place. The current situation is difficult to reproduce with cooking utensils. In addition, when frozen and thawed in a microwave, there is a problem that the quality may be inferior to that before freezing.
JP-A-8-131092 JP-A-8-308531 JP-A-11-103790 JP 2002-191304 A

As a result of diligent research on frozen fried processed foods for microwave ovens, the present inventors once heated a liquid containing reducing sugar such as fructose and egg yolk to obtain a semi-ripe or solidified seasoning, and its Stir-fried processed food obtained by mixing ingredients in a seasoning dispersed in a coating solution and then fried, even after freezing and thawing the microwave oven, more than expected in the dark sweet smell and fragrant aroma produced by stir-fry cooking The present invention was completed.

That is, this invention provides the manufacturing method of frozen processed food including the following process (1-a)-(3):
(1-a) A liquid containing reducing sugar and egg yolk (preferably soy sauce (more preferably concentrated soy sauce) or a liquid further containing soy sauce and koji) is heated until the liquid becomes semi-ripe or solidifies ( Preferably at 70 ° C. or higher for a suitable time, more preferably at 70 to 90 ° C. for 1 to 10 minutes) to obtain a semi-ripe or solidified seasoning,
(1-b) Dispersing the seasoning in a liquid,
(1-c) coating ingredients with the dispersion,
(2) Heat the mixture and (3) freeze.

  The reducing sugar as used herein refers to a sugar having a free or hemiacetal-bonded aldehyde group or ketone group, unless otherwise specified. Contains tetrose, pentose, hexose and heptose, contains aldose and ketose, and does not contain sugar alcohol. Sugars having a free aldehyde group or ketone group include, for example, ribose, arabinose, xylose, ribulose, glucose, mannose, galactose, fructose. Sugars with hemiacetal-linked aldehyde or ketone groups include disaccharides (eg, maltose, lactose), oligosaccharides (eg, maltooligosaccharides, fructooligosaccharides), and dextrins. As the reducing sugar used in the present invention, one or more selected from the group consisting of fructose, glucose, maltose, lactose, dextrin and xylose is particularly preferable, and a particularly preferable scent is imparted with an appropriate scent. Fructose is preferred.

  In the present invention, in step (1-a), frozen egg yolk, egg yolk and / or whole egg derived from chicken egg is used as the egg yolk (except for special cases when referred to in this specification). Can be used in the raw state.) In addition to reducing sugar and egg yolk, materials containing amino acids such as thin soy sauce, concentrated soy sauce, and amino acid solution may be added. In addition, onion plant materials such as onions, garlic and straw may be added. In the step (1-a), from the viewpoint that the sulfur-containing compound is important in the formation of aroma during fried cooking, it is preferable to add concentrated soy sauce, and it is particularly preferable to add concentrated soy sauce and koji.

  In step (1-a), a liquid containing reducing sugar and egg yolk is heated until it is semi-ripe or solidified to obtain a characteristic seasoning. A semi-mature state is preferable. In this case, the heating condition is not particularly limited as long as the semi-mature state can be obtained, but for example, heating at 70 to 90 ° C. for an appropriate time, preferably 70 to 90 ° C. for 1 to 10 minutes, with stirring it can. For the heating here, a conventional cooking device such as a frying pan, a pan, a steamer, or a hot water bath may be used. For commercial production, an open fire or steam kettle or kneader is preferred. Further, when heated and solidified, it is preferably used after being finely pulverized.

  In step (1-a), for example, after heating an appropriate amount of vegetable oil on a frying pan and heating, a liquid containing reducing sugar, egg yolk and soy sauce is added, and the mixture is stirred for about 7 minutes while being kept at about 80 ° C. in the frying pan. It can be carried out by heating to a semi-ripe state.

  The semi-ripe or solidified seasoning obtained in the step (1-a) is novel as a seasoning for processed foods. Accordingly, the present invention provides a processed food produced by heating (preferably fried rice, fried vegetable or fried noodles such as fried processed food, fried processed food, oven-cooked food, more preferably their frozen processed food, more preferably electronic A semi-ripe or coagulant seasoning containing reducing sugar and egg yolk (hereinafter referred to as “the seasoning of the present invention”) to be added to a frozen processed food for a range), processing using such a seasoning There is also provided a method of using a seasoning in which the food is used, and such a seasoning is dispersed in a liquid and used for coating a foodstuff. In the following description, the present invention may be described using a fried processed food as an example. However, the present invention can also be applied to processed food that has undergone another cooking process, except for special cases.

  In the step (1-b) of the present invention, the above-mentioned semi-ripe or solidified seasoning (of such a seasoning, only the semi-ripe one may be referred to below, but a special case is used. Except for the solidified seasoning, the same applies.) Is dispersed in a suitable liquid, and in step (1-c), this dispersion is coated on the foodstuff.

  The liquid for dispersing the seasoning of the present invention is not particularly limited and may be either water-soluble or fat-soluble, and water, soy sauce, sake, mirin, dashi, vegetable oil, whole egg, etc. are used as a base. It may also contain other ingredients such as salt, pepper and extract. Such a liquid is good to contain the egg protein which is not heated when manufacturing fried rice. The seasoning of the present invention is dispersed in a suitable liquid to obtain a coating liquid. In the present specification, the term “coating liquid” is used to coat the whole food or material (for example, the coating liquid used for fried rice described in Example 1 of the present specification, unless otherwise specified). Batter solution used in croquette described in Example 14), used to coat only a portion of food (eg, radiant applied on top of sweet potato described in Example 15 herein) Liquid for use). In this specification, the term “coating layer” refers to a layer formed from such a coating solution.

  The coating liquid is such that the ratio of reducing sugar contained in the coating liquid is 2 to 20% by mass and the ratio of egg yolk is 2 to 70% by mass. When the ratio of reducing sugar is lower than this, a fragrant fragrance cannot be obtained, and when the ratio of egg yolk is low, a fragrant fragrance cannot be obtained. Moreover, when the ratio of reducing sugar is higher than this, sweetness is strong and it is not suitable for eating, and a fragrance becomes close to a burning odor. When the proportion of egg yolk is high, it feels puffy and the smell of sulfur becomes strong. The proportion of reducing sugar is preferably 2 to 20 mass%, more preferably 7 to 15 mass%, and the proportion of egg yolk is preferably 2 to 70 mass%, more preferably 10 to 30 mass%. . For example, 15 parts by mass of whole egg, 1.5 parts by mass of soy sauce, 0.5 parts by mass of pepper, 3 parts by mass of commercially available seasoning such as pork extract, 3 parts by mass of vegetable oil, and 14 parts by mass of the seasoning of the present invention are suitable. The coating liquid can be prepared by stirring in an instrument.

  In the case of preparing a fried processed food, the ingredients used in the step (1-c) are cooked rice, various vegetables, various noodles derived from grains, and are not particularly limited as long as they can be fried. Absent. Cooked rice is, for example, cooked with a rice cooker after adding a suitable amount of water and vegetable oil (for example, 0.1 to 10 parts by mass with respect to 100 parts by mass of polished rice) to the washed polished rice and soaking for a while. Can be obtained. When edible fats and oils are added at the time of cooking, the looseness of the cooked rice grains is improved, which is suitable for the subsequent frying process. Noodles, vegetables and the like are not particularly limited, and can be used without problems as long as they can be fried. The mixing ratio of the coating liquid and the ingredients is not particularly limited, but when producing fried rice, a mixture that can form a coating layer attached to the periphery of individual rice grains of cooked rice when stirred and heated in the next step. The ratio is good. The ratio of the coating liquid with respect to 100 mass parts of foodstuffs is 5-80 mass parts, for example, Preferably it is 10-30 mass parts.

  In the step (2) of the present invention, the mixture obtained in the previous step is heated. Heating can be performed with stirring. In the case of stirring and heating, edible oils and fats may be further used. In the case of producing fried rice, stirring and heating is preferably performed until a solidified coating layer is formed around each individual grain of the cooked rice and it is in a paraffin state. For the heating here, a conventional cooking device such as a frying pan, a pan, or an iron plate may be used. In commercial production, pans and rotating drum heaters are preferred.

  Other ingredients may be added during step (2) or after step (2) and further heated if necessary. For other ingredients, when preparing fried rice, cooked or cooked onion, chives, onions, carrots, green peas, corn, shiitake mushrooms, mushrooms, jellyfish, char siu, ham, boiled eggs, fried eggs, etc. There are unvegetable plant and animal materials.

In the step (2), for example, after stirring 37 parts by mass of the coating liquid and 200 parts by mass of cooked rice, an appropriate amount of vegetable oil is applied and heated on a frying pan (measured with an infrared thermometer at about 200 ° C.) for 4 minutes. Stir-fry cooking can be carried out, if necessary, for example, by adding 30 parts by mass of ingredients such as fried egg and long onion and stirring.

  In step (3), the processed food obtained in the previous step is frozen to obtain a frozen processed food. The refrigeration treatment may be performed by a conventional refrigeration means, for example, an air blast refrigerator. For example, the processed food can be packed in a plastic bag and frozen in a commercially available freezer (−35 ° C.). The bagging of processed food can also be performed after freezing.

  Such a method for producing a frozen processed food of the present invention can be applied to various processed foods that may contain reducing sugar and egg yolk, such as fried rice, fried vegetables, and fried noodles. The present invention is particularly suitable for fried rice, especially frozen fried rice for microwave ovens.

When the frozen processed food obtained by the manufacturing method including the steps (1-a) to (3) is an example of fried rice having a coating layer containing egg protein, the conventional simple egg protein Compared to those with a coating layer, the coating layer can be complex. For example, specific components (for example, aroma components, taste components, pigment components, Maillard reaction intermediates and / or results, precursors of these components) formed by a reaction between reducing sugar and egg yolk are heated. May be included. Moreover, it may have a more non-uniform structure including a part formed by the seasoning of the present invention prepared in advance and a part composed of other components of the coating liquid. That is, the frozen processed food obtained by the production method of the present invention is novel in itself. Accordingly, the present invention provides frozen processed foods that can be obtained by such a manufacturing method, that is, each of the following frozen processed foods:
i) a frozen processed food obtained by the production method of the present invention and a frozen processed food structurally identical thereto; and ii) a processed food having a coating layer, wherein the coating layer comprises (i) a reducing sugar (preferably Heating a liquid (preferably soy sauce (preferably concentrated soy sauce) or a liquid further containing soy sauce and koji) containing egg yolk and one or more selected from the group consisting of fructose, glucose, maltose, lactose, dextrin and xylose (B) A heat-coagulated coating solution containing a semi-boiled or coagulated seasoning obtained in this manner and (b) an unheated egg protein.

And from the viewpoint of obtaining a frozen processed food in which a reducing sugar and an egg yolk component react with each other by heating to obtain a frozen processed food, instead of the steps (1-a) to (1-b), The following step (1) can be used:
(1) Reducing sugar (preferably one or more selected from the group consisting of fructose, glucose, maltose, lactose, dextrin and xylose) and egg yolk (preferably soy sauce (preferably concentrated soy sauce) or soy sauce and koji The foodstuff is coated with a coating solution. The present invention also provides such a production method and a frozen processed food obtainable by such a production method.

  In addition, according to detailed studies by the present inventors, when egg white or methionine was used instead of egg yolk, good results were not obtained. When egg yolk and reducing sugar were used, better results were obtained by heating twice in the above (1-a) and step (2) (Example 13).

  One of the examples of the frozen processed food of the present invention is a frozen fried rice for a microwave oven having a coating layer containing an appropriate amount of egg yolk and soy sauce (preferably concentrated soy sauce) with respect to reducing sugar, and preferably further containing strawberry. is there.

  An appropriate amount of egg yolk relative to reducing sugar in the seasoning of the present invention is, for example, 0.6 to 5 parts by mass, preferably 1 to 4 parts by mass with respect to 1 part by mass of fructose when fructose is used as the reducing sugar. From the viewpoint that a more fragrant fragrance is obtained, it is 1.2 to 3.0 parts by mass, and more preferably 1.3 to 2.5 parts by mass. When the yolk ratio is lower (relatively high reducing sugar ratio), the sweetness is not strong and suitable for eating. Increased sulfur odor. When using a reducing sugar other than fructose, for example, an amount having the same reducing power as 1 part by mass of fructose may be calculated as 1 part by mass equivalent. For example, referring to the evaluation results of Example 12 of the present specification, instead of 1 part by mass of fructose, 1.4 parts by mass of glucose, 2.5 parts by mass of maltose, 3.3 parts by mass of lactose, dextrin (DE40) Two parts by mass can be used. Similarly, when other reducing sugars are used, 1 part by mass equivalent of fructose in the present invention can be calculated and used.

  According to the present invention, processed foods that have undergone a stir-fried cooking process that was originally difficult to finish deliciously can be easily finished with sufficient quality not only by skilled cooks but also at home and commercial production. it can. In particular, it can be finished so as to have a characteristic aroma by roasting. In addition, when frozen and thawed in a microwave oven, the frozen processed food, which had been inferior in quality even before freezing, is very It can be excellent.

  Furthermore, the present invention can also be applied to processed foods that have undergone processes other than frying, such as fried, baked, grilled, and oven heated. For example, in fried foods such as croquettes, the seasoning of the present invention can be used by mixing it with batter liquid, and in oven dishes such as sweet potatoes, the seasoning of the present invention can be used in egg yolk liquids for projection. Can be mixed and used. Even in such a food product, it can be easily finished to a sufficient quality not only by skilled cooks but also in home and commercial production. Moreover, even when such a food is a frozen food, it can be very excellent even after thawing the microwave oven.

<Examples 1-6, Comparative Examples 1-2: Difference in sensory evaluation depending on the type of reducing sugar>
1. Preparation of a sugar-containing seasoning After heating an appropriate amount of vegetable oil (salad oil) on a frying pan, a composition comprising 6 parts by weight of egg yolk, 2 parts by weight of soy sauce, 2 parts by weight of salt and 4 parts by weight of the saccharide of Table 1 is added. The mixture was stirred and heated for 7 minutes while maintaining at about 85 ° C. with a frying pan. Care was taken to maintain the egg yolk half-ripe during heating. The heating composition was allowed to cool to prepare seasonings containing various sugars.

2. Preparation of cooked rice After washing 300 parts by weight of polished rice and soaking for 1 hour, 400 parts by weight of water and 18 parts by weight of vegetable oil (salad oil) were added and cooked with a commercially available rice cooker for 40 minutes. The cooked rice after cooking was equivalent to 630 masses.

3. Preparation of coating solution 15 parts by weight of whole egg, 1.5 parts by weight of soy sauce, 0.5 parts by weight of pepper, 3 parts by weight of commercially available seasoning such as pork extract, 3 parts by weight of vegetable oil (salad oil) and the seasoning 14 prepared above A mass part was put into a ball and mixed by stirring to prepare a coating solution. At this time, the prepared seasoning was stirred with a spatula so as to be dispersed in the coating solution. In addition, the ratio of the reducing sugar in a coating liquid was 11 mass%, and the ratio of egg yolk was 16 mass%.

4). Preparation of frozen fried rice 200 parts by mass of the cooked rice was put in a bowl containing 37 parts by mass of the coating solution, and the mixture was stirred with a spatula so that the coating solution would fit into the rice grains of the cooked rice. After heating an appropriate amount of vegetable oil (salad oil) on a frying pan and heating, it was fried for 4 minutes while stirring at about 200 ° C. with a frying pan. The obtained fried rice was in a state where the heat-coagulated egg was coated on the surface of the rice grain. 30 parts by mass of ingredients such as fried egg and long leek were added to this and stirred, and then placed in a plastic bag. The plastic bag was placed in a tapper, and the fried rice in the plastic bag was thinly spread by hand and frozen in a commercially available freezer (−35 ° C.).

5. Sensory evaluation test The plastic bag taken out from the freezer was opened, the frozen fried rice was thinly spread on a plate, wrapped, and then cooked in a microwave (600 W, 3 minutes 30 seconds). 10 expert panels evaluated the flavor of the fried rice immediately after taking out from the microwave oven and opening the wrap, and the flavor when eating. The evaluation results are shown in Table 2.

  As a result of the evaluation, those using reducing sugars (fructose, glucose, maltose, lactose, dextrin, xylose) maintained a good fragrance and taste even after cooking with a microwave oven after freezing. In addition, compared to non-reducing sugar (sucrose) and sugar alcohol (sorbitol), those using reducing sugars were not much different in flavor when eaten, but they were excellent in scorching and smelling. It was appetizing. In particular, when fructose was used, the effect was remarkable. In addition, about the xylose, since the fragrance was too strong and it was a thing impressed by scorch, evaluation of the taste was bad.

<Example 7, Comparative Example 3: Effect of semi-mature state heating of sugar-containing seasoning>
In the preparation of the sugar-containing seasoning of Example 1, when egg yolk and reducing sugar were not heat-treated (Example 7), and when egg yolk and reducing sugar were heat-treated at 120 ° C. or higher until they were heated and solidified ( Sensory evaluation was compared for Comparative Example 2). Note that fructose was used as the reducing sugar, and other conditions were the same as in Example 1. The evaluation results are shown in Table 3.

  As a result of the evaluation, when the yolk and the reducing sugar were not heated (Example 7), the fragrant smell was slightly weak, and when the egg yolk and the reducing sugar were coagulated by heating (Comparative Example 3), the aroma was weak and the hot spring egg The aftertaste was not preferable. From this result, it was found that when the egg yolk and reducing sugar were cooked so as to maintain a semi-ripe state, a preferable aroma suitable for fried rice could be enhanced.

<Example 8: Mixing ratio of reducing sugar and egg yolk in coating solution>
As a result of examining the ratio of reducing sugar and egg yolk in the coating liquid in Example 1, the ratio of reducing sugar to the coating liquid is 2 to 20% by mass, particularly preferably 7 to 15% by mass, and about 2 to 70 for egg yolk. It was 10 mass%, Most preferably, it was 10-30 mass%.

<Example 9: Stir-fried vegetables>
After heating a suitable amount of vegetable oil (salad oil) on a frying pan, a composition consisting of 4 parts by mass of egg yolk and 2.5 parts by mass of fructose was added, and the mixture was stirred and heated for 7 minutes while maintaining at about 85 ° C. with a frying pan. Next, 10 parts by weight of vegetable oil and fat, 0.1 part by weight of emulsifier (lecithin), 8 parts by weight of soy sauce, 0.5 part by weight of chicken extract, 1.2 parts by weight of salt, 0.2 part by weight of pepper and the adjusted seasoning 6.5 parts by mass of the material was placed in a bowl and mixed by stirring to prepare a coating solution. At this time, the prepared seasoning was stirred with a frothing machine so that it was dispersed in the coating solution. In addition, the ratio of the reducing sugar in a coating liquid was 9.4 mass%, and the ratio of egg yolk was 15 mass%.

  150 parts by weight of cabbage, 30 parts by weight of onion and 20 parts by weight of carrot were placed in a frying pan containing the coating solution, and fried for 3 minutes while maintaining at about 180 ° C. with a frying pan. The obtained stir-fried vegetables were frozen in a commercial freezer (−35 ° C.).

  The stir-fried vegetables taken out from the freezer were thinly spread on a plate, wrapped, and then cooked in a microwave (600 W, 3 minutes 30 seconds). Five expert panels evaluated the flavor of the fried rice immediately after taking out from the microwave oven and opening the wrap, and the flavor when eating. It felt fragrant and had a good flavor. Moreover, after thawing, the same flavor as when fried was maintained.

<Example 10: Grilled udon>
After heating an appropriate amount of vegetable oil (salad oil) on a frying pan, a composition consisting of 18 parts by mass of egg yolk and 12 parts by mass of fructose was added, and the mixture was stirred and heated for 7 minutes while maintaining at about 85 ° C. with a frying pan. Next, 145 parts by weight of soy sauce, 30 parts by weight of sake, 5 parts by weight of bonito, 2 parts by weight of salt, 0.2 part by weight of pepper and 30 parts by weight of the seasoning prepared above are placed in a bowl and mixed by stirring. Prepared. At this time, the prepared seasoning was stirred with a spatula so as to be dispersed in the coating solution. In addition, the ratio of the reducing sugar in a coating liquid was 11 mass%, and the ratio of egg yolk was 16.5 mass%.

Oil in a frying pan, add 100 parts by weight of pork, 30 parts by weight of onion, 50 parts by weight of cabbage and stir lightly. Add 600 parts by weight of udon and add the coating solution.
It was fried for 5 minutes while maintaining at ℃. The obtained baked udon was frozen in a commercial freezer (−35 ° C.).
The baked udon taken out of the freezer was thinly spread on a plate, wrapped, and then cooked in a microwave (600 W, 6 minutes). It was evaluated by five specialist panels about the aroma immediately after taking out from a microwave oven and opening a wrap, and the flavor at the time of eating. The flavor of soy sauce felt stronger than ordinary baked udon and was a favorable flavor. There was no difference in flavor due to freezing.

<Example 11: Mixing ratio of fructose and egg yolk>
The ratio of egg yolk to 1 part by mass of fructose was examined in detail.
After heating by heating an appropriate amount of vegetable oil (salad oil) on a frying pan, add a composition consisting of fructose and egg yolk (concentrated soy sauce, green onion paste, if applicable) listed in Tables 5-1 to 5-7, The mixture was stirred and heated for 7 minutes while maintaining at about 85 ° C. with a frying pan. Care was taken to maintain the egg yolk half-ripe during heating. The heating composition was allowed to cool to prepare seasonings containing fructose and egg yolk in various proportions. The obtained seasonings and materials other than those described above in Tables 5-1 to 5-7 were placed in a bowl and mixed by stirring to prepare a coating solution. At this time, the prepared seasoning was stirred with a spatula so as to be dispersed in the coating solution.

  200 parts by mass of cooked rice prepared in the same manner as described in Example 1 was placed in a bowl containing 37 parts by mass of each coating solution, and stirred with a spatula so that the coating solution became familiar with the rice grains of the cooked rice. After heating an appropriate amount of vegetable oil (salad oil) on a frying pan and heating, it was fried for 4 minutes while stirring at about 200 ° C. with a frying pan. The obtained fried rice was in a state where the heat-coagulated egg was coated on the surface of the rice grain. In the same manner as described in Example 1, the ingredients were added and stirred, then frozen in a plastic bag and cooked in a microwave oven. Six expert panels evaluated the scent of fried rice immediately after taking out from the microwave oven and opening the wrap, and the flavor when eating. Each evaluation result was shown to Table 5-1 to 5-6 with the mixture ratio. The meanings of symbols in the table are the same as those in Table 2 in Example 1.

<Example 12: Study on reducing sugar other than fructose>
Regarding the case of using a reducing sugar other than fructose, the amount having the same reducing power as 1 part by mass of fructose was examined.
In the formulations described in Tables 6-1 to 6-2, seasonings were prepared in the same manner as in Example 1 from various reducing sugars, egg yolk, salt, soy sauce, and egg yolk, and coating solutions were prepared. Frozen fried rice was prepared using each coating solution in the same manner as in Example 1, and the expert panel 6 gave a comprehensive overview of the flavor of fried rice immediately after taking it out of the microwave oven and opening the wrap, and the flavor when eating. Evaluated. Each evaluation result was shown to Table 6-1 to 6-2 with the mixture ratio.

  From these evaluation results, it can be said that 1.4 parts by mass of glucose, 2.5 parts by mass of maltose, 3.3 parts by mass of lactose, and 2 parts by mass of dextrin (DE40) correspond to 1 part by mass of fructose.

<Example 13: Study on heating>
It was confirmed that a particularly good scent was obtained by heating egg yolk and reducing sugar twice.
In addition to the combination of egg yolk and reducing sugar, a coating solution comprising a combination of egg white and reducing sugar, sulfur-containing amino acid (cystine, methionine) and reducing sugar was prepared by the formulation and procedure shown in Table 7 (in Table 7, 1, 2) And 3). Moreover, the coating liquid was prepared, without heating at about 85 degreeC respectively (in Table 7, 1 ', 2', and 3 ').

  200 g of rice prepared by adding 300 g of rice, 405 g of water and 18 g of canola oil was entangled with 40 g of the coating solution prepared in the above composition, and 5 g of fried oil was added and fried in a frying pan heated to 210 ° C. for 3 minutes. This was frozen, and the frozen product was spread thinly on a plate, wrapped, and then cooked in a microwave (600 W, 3 minutes 30 seconds). Six expert panels evaluated the fragrance of fried rice immediately after taking out from the microwave oven and opening a wrap. The results are shown in Table 8.

  Those using egg white and reducing sugar, methionine and reducing sugar heated to 70 ° C. and 85 ° C., respectively, as a coating solution did not give good fragrance as fried rice. In addition, both egg white and reducing sugar, methionine and reducing sugar heated to 70 ° C. and 85 ° C. and used as a coating solution, and those used as they were without heating did not change in fragrance. .

<Example 14: Sweet potato croquette>
A composition consisting of 60 parts by weight of egg yolk and 40 parts by weight of fructose was placed in a boil pack and heated with a hot water bath at about 85 ° C. for 10 minutes. Next, 100 parts by weight of the mixed powder for batter, 400 parts by weight of water, and 50 parts by weight of the seasoning prepared above were put in a bowl and mixed by stirring to prepare a batter solution. At this time, the ratio of the reducing sugar in the batter liquid was 3.6% by mass, and the ratio of egg yolk was 5.5% by mass. For comparison, 100 parts by mass of batter mix powder and 400 parts by mass of water were placed in a bowl and mixed by stirring to prepare a batter solution.

  Steamed sweet potatoes, peeled and crushed, rounded to 20 parts by mass, passed through the batter liquid, lightly drained, dusted with bread crumbs, and fried in oil at 170 ° C. for 2 minutes 30 seconds. The obtained sweet potato croquette was frozen in a commercial freezer (-35 ° C.).

  Sweet potato croquettes removed from the freezer were placed on a plate and cooked in a microwave (600 W, 2 minutes). Sweet potatoes immediately after being taken out of the microwave oven were evaluated for fragrance of croquettes and flavors when eaten by five specialist panels. The one using the batter liquid containing the above sugar felt the fried preferred aroma more strongly than the one using the batter liquid containing no sugar. There was no difference in flavor due to freezing.

<Example 15: Sweet potato>
A composition consisting of 60 parts by weight of egg yolk and 40 parts by weight of fructose was placed in a boil pack and heated with a hot water bath at about 85 ° C. for 10 minutes to prepare an egg yolk solution for irradiating. At this time, the ratio of the reducing sugar in the egg yolk liquid for irradiating was 40 mass%, and the ratio of the egg yolk was 60 mass%.

  Sweet potatoes are baked in an oven at 180 ° C. for 40 minutes, peeled and lined, mixed with 200 parts by weight of sweet potatoes, 20 parts by weight of unsalted butter, 40 parts by weight of sugar, and 24 parts by weight of egg yolk. Shaped. On top of this, 1 part by mass of the egg yolk liquid for irradiating was applied and baked in an oven at 180 ° C. for 15 minutes. For comparison, only 1 part by weight of egg yolk was applied and baked in an oven at 180 ° C. for 15 minutes. The obtained sweet potato was frozen in a commercial freezer (−35 ° C.).

  Sweet potatoes taken out of the freezer were placed on a plate and cooked in a microwave (600 W, 3 minutes). The scent of sweet potatoes immediately after removal from the microwave oven and the flavor when eating were evaluated by five specialist panels. Compared with the above-described egg yolk liquid containing no sugar, the egg yolk liquid containing the above sugar felt a sweet and fragrant fragrance and was a preferred flavor as sweet potato. There was no difference in flavor due to freezing.

Claims (9)

A semi-ripe or coagulant seasoning containing reducing sugar and egg yolk for use in processed foods produced by heating. The seasoning according to claim 1, wherein the reducing sugar comprises one or more selected from the group consisting of fructose, glucose, maltose, lactose, dextrin and xylose. The seasoning according to claim 1 or 2, further comprising soy sauce or soy sauce and koji. Processed foods using the seasoning of any one of Claims 1-3. The usage method of the seasoning of any one of Claims 1-3 which disperse | distributes the seasoning of any one of Claims 1-3 to a liquid, and uses it for coating of foodstuffs. (1) Coating ingredients with a coating solution containing reducing sugar and egg yolk,
Or (1-a) A liquid containing reducing sugar and egg yolk is heated until the liquid is semi-ripe or solidified to obtain a semi-ripe or coagulant seasoning,
(1-b) Dispersing the seasoning in a liquid,
(1-c) coating ingredients with the dispersion,
(2) A method for producing a frozen processed food, comprising heating the coating and (3) freezing. (1-a) A liquid containing reducing sugar and egg yolk is heated until the liquid is semi-ripe or solidified to obtain a semi-ripe or solidified seasoning,
(1-b) Dispersing the seasoning in a liquid,
(1-c) coating ingredients with the dispersion,
(2) A frozen processed food obtainable by a process comprising heating the coating and (3) freezing. Processed food having a coating layer containing egg protein, the coating layer comprising:
(B) It contains a semi-ripe or coagulant seasoning obtained by heating a liquid containing reducing sugar and egg yolk. (B) It is obtained by heating and coagulating a coating liquid that may contain unheated egg protein. The processed food. Fructose, 0.6 to 5 parts by mass (preferably 1 to 4 parts by mass, more preferably 1.2 to 3 parts by mass, further preferably 1.3 to 2.5 parts by mass) with respect to 1 part by mass of the fructose. The frozen fried rice which has a coating layer which can be obtained by using the seasoning of Claim 1 containing egg yolk and soy sauce.