JP2018033394A - A moisture migration inhibitor used for a filling of a filled food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a moisture migration inhibitor used for a filling of a filled food product, which can inhibit moisture migration from a filling to a skin, in a filled food product such as a Chinese dumpling and an egg roll.SOLUTION: A moisture migration inhibitor used for a filling of a filled food product contains oil and fat processed starch containing (a) monoglycerol fatty acid ester and/or glycerol organic acid fatty acid ester, and (b) sorbitan fatty acid ester.SELECTED DRAWING: None

Description

  The present invention relates to a moisture migration inhibitor used for medium-sized foods.

  Conventionally, in packaged foods in which medium seeds containing various food ingredients such as dumplings and spring rolls are wrapped in a hull made mainly from starch, the moisture transfer caused by the difference in water content between the middle seed and the hull (In other words, during storage or cooking, water flows out from the middle seed having a relatively high water content and soaks into the outer skin having a relatively low water content). When the moisture transfer occurs, the outer skin is softened and the original light texture is impaired, the thickness of the outer skin is increased, and the crispness becomes worse due to stickiness. In particular, when the packaged food is heated after being frozen and stored, a large amount of moisture may move from the middle seed to the outer skin, and the quality of the packaged food may be significantly impaired, and improvement has been demanded.

  Examples of the method for suppressing water transfer include fermented cellulose, a water transfer inhibitor between foods having different water contents (Patent Document 1), and a polyglycerol fatty acid whose main constituent fatty acid is behenic acid. There has been proposed a method of using an oil / fat composition for medium seeds (Patent Document 2) and the like characterized by containing an ester in an oil phase in an amount of 0.5 to 35% by mass.

  However, even by these methods, it is difficult to sufficiently suppress the moisture transfer from the middle seed of the enamel food to the outer skin, and it cannot be said that it can be satisfied in practice. Therefore, there has been a demand for a method capable of obtaining a more excellent moisture transfer inhibiting effect.

JP 2012-029682 A JP 2010-081868 A

  This invention makes it a subject to provide the moisture-transfer inhibitor for medium seed | species of the packaged food which can suppress the water | moisture content transfer from middle seed | species to an outer skin in grated foods, such as a dumpling and a spring roll.

  As a result of intensive studies on the above problems, the present inventors have suppressed the water transfer from the middle seed to the outer skin by adding specific fat and oil processed starch and sorbitan fatty acid ester to the middle seed of the packaged food. Based on this finding, the present inventors have made the present invention.

That is, this invention consists of following (1)-(3).
(1) (a) Oil-and-fat processed starch containing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester, and (b) sorbitan fatty acid ester, and suppressing moisture migration for medium-sized bun foods Agent.
(2) A packaged food containing a medium seed containing the moisture transfer inhibitor for medium seeds of the packaged food according to (1) above.
(3) A method for inhibiting moisture migration of a packaged food, comprising adding the moisture-transfer inhibitor for middle-sized packaged food according to (1) above to a middle species.

The moisture-transfer inhibitor for medium-sized foods of the present invention can be used by adding to the medium-sized foods of the packaged food to suppress the water transfer from the medium-type to the outer skin.
The encapsulated food produced by adding the intermediate-type moisture-transfer inhibitor for medium-sized inclusions according to the present invention to the medium-type, the water transfer from the medium-type to the outer skin is suppressed, and this was heated after being stored frozen. Even in this case, the original light and crispy texture, soft texture, and crispness can be maintained.

  In the present invention, the packaged food refers to a food obtained by wrapping a middle seed containing various food materials in an outer shell made mainly of starch and cooking it. It should be noted that the packaged food does not necessarily require that the middle seed is completely covered by the outer skin, and at least if the inner seed is contained to the extent that the middle seed does not leak during cooking, it is partially from the outer skin. Medium seeds may be exposed.

  Examples of the food material used for the above-mentioned medium species include meat such as pork, beef and chicken, cabbage, Chinese cabbage, potato, carrot, onion, long onion, vegetables such as leek, bamboo shoot, shiitake mushroom, maitake, and jellyfish. Examples include seafood such as mushrooms, fish meat, shrimp, squid, and scallops. The middle seed may be a mixture of these food materials as raw, or may have been cooked in advance, such as boiled or fried. Moreover, you may add seasonings, such as salt and soy sauce, the flour for bridging and thickening, potato starch, etc. as needed.

  The outer shell is not particularly limited as long as starch is the main raw material and can wrap medium seeds. For example, noodle dough and bread dough mainly containing flour such as wheat flour, buckwheat flour, and rice flour are used as the outer skin. Can be used as Moreover, in the foodstuff obtained by apply | coating bread | crumbs, wheat flour, potato starch etc. on the surface of medium seed | species, this garment becomes an outer skin.

  There is no particular limitation on the method of cooking, and it may be any of baking, frying, steaming, boiling, etc., but it is especially used for grilled, fried or steamed dishes where moisture transfer from the middle seed to the hull is likely to be a problem. By doing so, the effect of the present invention can be sufficiently exhibited.

  Specific examples of gyoza foods include dumplings, yakisaki, meat pie, spring rolls, piroshki, curry bread, mentaka cuts, fried chicken nuggets, fried white fish, croquettes, Chinese buns, shumai, boiled dumplings, wonton and other prepared foods Can be mentioned.

  The moisture-transfer inhibitor for middle seeds of the encapsulated food of the present invention (hereinafter also referred to as “moisture-transfer inhibitor of the present invention”) is used by adding it to the middle seed of such an encapsulated food. It suppresses moisture transfer from the seed to the outer skin, and contains (a) an oil- and fat-processed starch containing a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester, and (b) a sorbitan fatty acid ester. And

  (A) Fat-and-oil processed starch containing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester (hereinafter also referred to as “fat-processed starch according to the present invention”) used in the present invention is obtained by adding monoglycerin fatty acid ester and / or starch to starch. A glycerin organic acid fatty acid ester is adsorbed and aged by heating.

  As starch used as a raw material for the processed oil-based starch according to the present invention, tapioca starch, corn starch, potato starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, pea starch, or these starches, cross-linking treatment Processed starch (for example, phosphoric acid cross-linked starch), acetylated processed starch, esterified processed starch (for example, acetic acid starch), etherified processed starch (for example, , Hydroxypropyl starch, etc.), processed starch (such as dialdehyde starch) that has been oxidized, processed starch that has been subjected to acid treatment, processed starch that has been subjected to wet heat treatment, cross-linking, acetylation, esterification, etherification And modified starch obtained by combining two or more treatments. Among these, phosphoric acid cross-linked tapioca starch is preferable. These starches may be used alone or in combination of two or more.

  The monoglycerin fatty acid ester contained in the oil- and fat-processed starch according to the present invention is an ester of glycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction or a transesterification reaction. The ester may be a monoester (monoglyceride) or a diester (diglyceride), or a mixture thereof.

  The fatty acid constituting the monoglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, capron) Acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid and the like. Among these, a linear saturated or unsaturated fatty acid having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) is preferable. These fatty acids may be used alone or in combination of two or more.

  As monoglycerin fatty acid ester, Poem OL-200V (trade name; monoglycerin oleate ester; manufactured by Riken Vitamin Co., Ltd.), Emergy OL-100H (trade name; monoglycerin oleate ester; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available. These can be used in the present invention.

  The glycerin organic acid fatty acid ester contained in the fat and oil processed starch according to the present invention is an ester of glycerin, an organic acid and a fatty acid, and a reaction between a monoglycerin monofatty acid ester and an organic acid (or an acid anhydride of an organic acid), or Manufactured by reaction of glycerin, organic acid and fatty acid. As a kind of glycerol organic acid fatty acid ester, glycerol acetic acid fatty acid ester, glycerol lactic acid fatty acid ester, glycerol citrate fatty acid ester, glycerol succinic acid fatty acid ester, glycerol diacetyl tartaric acid fatty acid ester etc. are mentioned, for example. Among these, glycerin diacetyl tartaric acid fatty acid ester is preferable. These glycerin organic acid fatty acid esters may be used alone or in combination of two or more.

  The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable fats and oils. For example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, Caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, C16-18 linear saturated or unsaturated fatty acids (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferable. These fatty acids may be used alone or in combination of two or more.

  Examples of the glycerin organic acid fatty acid ester include Poem W-10 (trade name: manufactured by Riken Vitamin Co., Ltd., glycerin diacetyl tartaric acid fatty acid ester), Poem B-10 (trade name: manufactured by Riken Vitamin Co., Ltd., glycerin succinic acid fatty acid ester), Poem K -30 (trade name; manufactured by Riken Vitamin Co., Ltd., glycerin citrate fatty acid ester) is commercially available, and these can be used in the present invention.

  The amount of monoglycerol fatty acid ester and / or glycerol organic acid fatty acid ester added to starch is, for example, 0.0012 to 8 parts by mass, preferably 0.02 to 2 parts by mass, more preferably 100 parts by mass of starch. 0.04 to 0.8 part by mass.

  The method of adsorbing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester on starch is a method of uniformly adsorbing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester on the surface of starch in a state where starch granules are not destroyed. If there is no particular limitation, for example, a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester may be added to starch and uniformly mixed using a known mixing device or the like. As the mixing device, for example, a ribbon mixer, a Nauter mixer, a Henschel mixer, a Laedige mixer, a V-type mixer, or the like can be used.

It is preferable that the starch on which the monoglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester is adsorbed is dried and then powdered. As a method of drying and pulverizing, for example, after adding and adsorbing monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester to starch cake conditioned to a moisture content of about 50% by mass, a plate type A method of drying and pulverizing using a ventilator, etc., adding monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester to slurry starch conditioned to a moisture content of 60-70% by mass Thereafter, a method of drying using a spray dryer or a drum dryer and pulverizing can be carried out.
Further, adsorption, drying and pulverization may be performed simultaneously. Examples of such a method include a fluidized bed dryer using starch that maintains equilibrium moisture or starch whose water content is adjusted to 20 to 40% by mass. A method of drying and pulverizing can be carried out while spraying a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester and adsorbing it onto the starch.

  The starch adsorbed with monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester is further aged by heating for a certain time. In addition, when the said drying process is accompanied by a heating, you may age | ripen this drying process as it is extended and continued. The aging temperature is, for example, 30 to 180 ° C., preferably 30 to 140 ° C. when aging is performed using a shelf-type ventilation dryer. A higher ripening temperature allows ripening in a shorter time, but when aging at 120 ° C. or higher, care must be taken so that starch does not become dextrin. The time required for aging varies depending on the amount of monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester adsorbed on starch, the aging temperature, the thermal efficiency of the aging apparatus, etc., for example, corn starch conditioned to a moisture content of 35% by mass In starch obtained by adding and mixing 0.25 parts by mass of monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester and drying at room temperature for 20 hours, it is about 5 hours at 60 ° C. or about 1 hour at 140 ° C. If desired, aging may be performed for several days to several weeks.

  After ripening, it is desirable that the obtained oil- and fat-processed starch is conditioned to a moisture content of 8 to 18% by mass, preferably 10 to 14% by mass.

  In addition, when making monosaccharide fatty acid ester and / or glycerol organic acid ester adsorb | suck to the said starch, you may mix | blend fats and oils with respect to monoglycerol fatty acid ester and / or glycerol organic acid ester. That is, a monoglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester and an oil and fat are mixed in advance, and if necessary, an oil and fat composition prepared by heating and melting can be added to starch and adsorbed. By doing in this way, moderate fluidity | liquidity is provided to monoglycerol fatty acid ester and / or glycerol organic acid ester, and it becomes easy to make it adsorb | suck uniformly with respect to starch.

  The fats and oils are not particularly limited as long as they are edible fats, for example, safflower oil, soybean oil, rapeseed oil, cottonseed oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, kapok oil Oil, vegetable oils such as peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, animal fats such as beef tallow, lard, fish oil and milk fat, and these animal and vegetable oils , Hydrogenated or transesterified, and medium chain fatty acid triglyceride (MCT) and the like, and propylene glycol difatty acid ester. Among these, safflower oil, soybean oil, sunflower oil or corn oil is preferable. Moreover, you may use the flour containing many oils, for example, raw soybean flour etc., as a substitute part of the said fats and oils or all.

  As a ratio (monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester: fats and oils) of monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester and fats and oils in the oil and fat composition, 1:99 to 99: 1 ( Mass ratio) can be shown, and it is preferably in the range of 40:60 to 80:20 (mass ratio).

  The amount of the oil and fat composition added to starch is 0.003 to 10 parts by weight, preferably 0.05 to 5.0 parts by weight, more preferably 0.1 to 1.0 parts by weight, based on 100 parts by weight of starch. It is.

In addition, the oil- and fat-processed starch according to the present invention may contain other optional components as long as the object of the present invention is not impaired. Examples of such components include food emulsifiers and antioxidants other than monoglycerin fatty acid esters and glycerin organic acid fatty acid esters.
Examples of food emulsifiers other than monoglycerin fatty acid esters and glycerin organic acid fatty acid esters include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Here, lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.
Examples of the antioxidant include tocopherol, ascorbyl palmitate, tea extract and the like.

  In addition, as fats and oils processed starch which concerns on this invention, you may use what is marketed as fats and oils processed starch containing monoglycerol fatty acid ester and / or glycerol organic acid fatty acid ester. For example, as oil and fat processed starch containing monoglycerin fatty acid ester, eclipse batter starch # 200 (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd.), solar eclipse starch starch IPYF (trade name; manufactured by Nippon Shokuhin Kako Co., Ltd.), etc. are commercially available. These can be used in the present invention.

  Although there is no restriction | limiting in particular in content of the fats and oils processed starch which concerns on this invention in the moisture migration inhibitor of this invention, 100 mass% of this moisture migration inhibitor, Preferably it is 50-99.9 mass%, More preferably, it is 65-65. It is 99.8 mass%.

  The (b) sorbitan fatty acid ester used in the present invention is an ester of sorbitan or sorbitol and a fatty acid, and is produced by a method known per se such as an esterification reaction or a transesterification reaction. The ester may be a monoester, a diester, a triester, or the like, or a mixture thereof.

  The fatty acid constituting the sorbitan fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid). , Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid and the like. Among these, a linear saturated or unsaturated fatty acid having 18 to 22 carbon atoms (for example, stearic acid, behenic acid, oleic acid, etc.) is preferable, and oleic acid is particularly preferable. These fatty acids may be used alone or in combination of two or more.

  As sorbitan fatty acid ester, Poem S-65V (trade name; sorbitan tristearate ester; manufactured by Riken Vitamin Co., Ltd.), Poem S-60V (trade name; sorbitan monostearate ester; manufactured by Riken Vitamin Co., Ltd.), Poem O-80V (Trade name; sorbitan monooleate; manufactured by Riken Vitamin Co., Ltd.) are commercially available, and these can be used in the present invention.

  Although there is no restriction | limiting in particular in content of the sorbitan fatty acid ester in the moisture migration inhibitor of this invention, Preferably it is 0.01-30 mass% in this moisture migration inhibitor, More preferably, it is 0.1-25. % By mass.

Moreover, the moisture migration inhibitor of this invention may contain other arbitrary components in the range which does not inhibit the objective of this invention in addition to the fats and oils processed starch and sorbitan fatty acid ester which concern on the said invention. Examples of such components include food emulsifiers other than sorbitan fatty acid esters, thickening stabilizers, sugars, seasonings, flavor materials, spices, proteins (soy protein, egg white powder, etc.), powder improvers (Ca carbonate) , Triphosphate Ca, fine silicon dioxide, etc.), pH adjusters and the like.
Examples of food emulsifiers other than sorbitan fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and lecithin. Here, lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.
Examples of the thickening stabilizer include xanthan gum, guar gum, tara gum, tamarind seed gum, carrageenan, psyllium seed gum, gellan gum, pullulan and the like.

  There is no restriction | limiting in particular in the manufacturing method of the water | moisture-content transfer inhibitor of this invention, For example, what is necessary is just to add other arbitrary components to the oil-fat processed starch and sorbitan fatty acid ester which concern on this invention, and to mix uniformly. For mixing, for example, a known mixing device such as a ribbon mixer, a Nauter mixer, a Henschel mixer, a Laedige mixer, a V-type mixer, or the like can be used. The sorbitan fatty acid ester may be mixed after being heated and melted to 60 ° C. or higher in advance.

  There is no particular limitation on the method for producing the medium seed of the enameled food using the moisture migration inhibitor of the present invention, and in any step when producing the medium seed of the enameled food, the moisture transfer of the present invention is used as a raw material. An inhibitor may be added. Specifically, the water migration inhibitor of the present invention is added as a powder to a middle-class raw material and mixed, or the water migration inhibitor of the present invention is dissolved in a seasoning liquid in advance, and tumbling treatment or A method of adding the seasoning liquid or the like by adding it to the middle type by dipping treatment or the like can be performed. Moreover, there is no restriction | limiting in particular also in the method of manufacturing an enamel food using the middle seed | species which added the moisture migration inhibitor of this invention, It can manufacture in accordance with a conventional method.

  The amount of the water migration inhibitor of the present invention added to the middle seed of the packaged food varies depending on the type of the packaged food, the composition of the medium seed, the water content of the medium seed and the outer shell, etc. Preferably, it is 0.05-5 mass parts, More preferably, it is 0.1-1 mass part.

The packaged food produced by adding the water migration inhibitor of the present invention to the middle seeds reduces the outflow of water from the middle seeds during storage and cooking, and suppresses the water transport to the outer skins. However, it is difficult to cause problems such as stickiness by sucking water, softening of the outer skin by softening, and hardening by increasing the thickness of the outer skin by sucking water. Therefore, for example, even when the packaged food is frozen and then heated, the original light and crispy texture, soft texture and crispness can be maintained.
In addition, when the moisture transfer from the middle seed to the outer skin occurs, the middle seed may lose moisture and become soft or shrink and become hard, but when the water migration inhibitor of the present invention is added, The seeds can hold a lot of moisture, making them soft and juicy.
Thus, by adding the moisture migration inhibitor of the present invention to the middle seed, it is possible to expect an improvement in the overall taste of the packaged food.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Manufacture of fat and oil processed starch]
<Production Example 1>
Monoglycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.) and safflower oil were mixed at a mass ratio of 1: 1, and heated and melted at 60 ° C. to obtain an oil and fat composition. 0.5 parts by mass of the above oil and fat composition is added to 100 parts by mass of phosphate-crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.) adjusted to a moisture content of about 50% by mass. The mixture was mixed for 10 minutes with a high-speed stirring mixer (model: Redige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture was spread on a tray and dried to a moisture content of about 12.0% by mass with a shelf-type ventilation dryer having an in-machine temperature of about 60 ° C., and the dried product was pulverized into powder. The obtained powder was packed in a polyethylene bag and aged at about 60 ° C. for 2 weeks to obtain an oil and fat processed starch 1.

<Production Example 2>
An oil and fat processed starch 2 was obtained in the same manner as in Production Example 1 except that the monoglycerin fatty acid ester was changed to glycerin succinic acid fatty acid ester (trade name: Poem B-10; manufactured by Riken Vitamin Co., Ltd.).

<Production Example 3>
An oil and fat processed starch 3 was obtained in the same manner as in Production Example 1 except that the monoglycerin fatty acid ester was changed to glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.).

<Production Example 4>
An oil- and fat-processed starch 4 was obtained in the same manner as in Production Example 1 except that half of the monoglycerin fatty acid ester was replaced with glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.).

<Production Example 5>
An oil and fat processed starch 5 was obtained in the same manner as in Production Example 1 except that the oil and fat composition containing monoglycerin fatty acid ester and safflower oil was replaced with safflower oil.

[Preparation of moisture transfer inhibitor]
(1) Raw materials 1) Oil processed starch 1-5
2) Phosphoric acid cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.)
3) Sorbitan stearate (trade name: Poem S-65V; manufactured by Riken Vitamin Co., Ltd.)
4) Sorbitan oleate (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
5) Diglycerin oleate (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of moisture migration inhibitor Table 1 shows the formulation composition of moisture migration inhibitors 1 to 10 prepared using the above raw materials. Among these, the moisture migration inhibitors 1 to 5 are examples of the present invention, and the moisture migration inhibitors 6 to 10 are comparative examples for these. In addition, each water | moisture-content transfer inhibitor was prepared in the quantity from which the sum total of a raw material will be 200g.

(3) Preparation method of moisture migration inhibitor Raw materials are put into a food processor (model: MK-K48P; manufactured by Panasonic) in a predetermined amount according to the mixing ratio shown in Table 1, and mixed in the food processor for 2 minutes. Moisture transfer inhibitors 1 to 8 were obtained. In addition, since the water migration inhibitors 9 and 10 are comparative examples in which only the oil-and-fat processed starch or sorbitan fatty acid ester is used as it is as the water migration inhibitor, the above mixing treatment is not performed.

[Evaluation by dumplings]
(1) Manufacturing method of dumplings 1) Chicken fillet meat 360g, pork Ude meat 360g, and pork fat 780g were put together and chopped with a grind of 6 mm to obtain 1500 g of minced meat.
2) 3000 g of cabbage, 480 g of onion, 240 g of long onion, and 180 g of leek were chopped to obtain 3900 g of chopped vegetables.
3) 12 g of water was added to 6 g of granular soybean protein (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.) to obtain 18 g of rehydrated granular soybean protein.
4) Table mixer (model: KSM150WH; manufactured by FMI Co., Ltd.) with 100g of minced meat, 2.4g of salt, 2.4g of black pepper, 1.2g of sodium glutamate and 1.2g of water migration inhibitor 1-10 ) And mixed with the mixer for 2 minutes.
5) 260 g of chopped vegetables, 12 g of soy sauce, 18 g of rehydrated granular soybean protein, 4 g of rapeseed oil were added to the mixture obtained in 4) above, and further mixed for 1 minute with the mixer to obtain medium seeds 1 to 10 of dumplings. .
6) 12 g of each of the obtained dumplings 1 to 10 was wrapped in a commercially available dumpling skin (trade name: dumpling skin; manufactured by Morambon) to obtain 12 dumplings 1 to 10 each.
7) As a control, dumplings 11 were obtained in the same manner except that no water migration inhibitor was added.
8) The obtained dumplings 1 to 11 were frozen in a quick freezer (internal temperature about −35 ° C.) for 30 minutes, then put in a bag and stored frozen at −20 ° C. for 7 days.

(2) Evaluation of crispness After freezing, twelve dumplings 1 to 11 are arranged in a frying pan, 80 g of water is added, and an IH heater (model: KIH-1400 / R; manufactured by Koizumi Seiki Co., Ltd.) is used. Heated with fire for 6.5 minutes and baked. After baking, sensory evaluation was performed about the crispness of the skin of each dumpling. Evaluation was carried out by 10 panelists according to the evaluation criteria shown in Table 2, and the results were expressed by averaging the average values of the 10 people according to the following criteria. The results are shown in Table 3.
[Standard]
A: Extremely good Average value of 4.0 or more ○: Good Average value of 3.0 or more and less than 4.0 Δ: Slightly bad Average value of 2.0 or more and less than 3.0 ×: Bad Average value of less than 2.0

  As is clear from the results in Table 3, the dumplings 1 to 5 in which the moisture migration inhibitors 1 to 5 as examples of the present invention were added to the middle seeds all had good crusts. On the other hand, the dumplings 6 to 10 of the comparative example were equal to or inferior to the dumplings 11 with no moisture migration inhibitor added.

(3) Weight measurement of dumplings In order to more quantitatively measure the degree of moisture transfer from the middle seed to the skin, for the dumpling 5 and the control dumpling 11 that were evaluated well in the sensory evaluation, the middle seed after firing The weight of the skin was measured and compared with each weight at the time of molding (medium seed: 12 g, skin: 5.7 g). The results are shown in Table 4.

  As shown in Table 4, the dumpling 5 had a smaller difference in the weight of the middle seed and the skin after baking and molding than the dumpling 11. This result means that, compared with the dumplings 11, the dumplings 5 had less outflow of moisture from the middle seeds, and the moisture transfer to the skin was suppressed.

[Evaluation by Menchikatsu]
(1) Manufacturing method of menthi cutlet 1) 140 g of beef trimming meat (75% lean) and 260 g of chicken fillet were collectively chopped at a grind of 3 mm to obtain 400 g of minced meat.
2) 22.5 g of granular soybean protein (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.), 64.5 g of water, 12 g of domigrass sauce, 3 g of Worcester sauce, 2.5 g of soy sauce, protein hydrolyzate (trade name) : HAP-GL; manufactured by Riken Vitamin Co., Ltd.) 1.5 g was added to obtain 106 g of water-returned granular soybean protein.
3) Batter mix (trade name: U869 secondary batter mix; manufactured by Riken Vitamin Co., Ltd.) 100 g of water is added to 400 g and mixed with a juicer mixer (model: MX-152S; manufactured by Matsushita Electric Industrial Co., Ltd.) for 5 minutes. Got.
4) 1.25 g of powdered soybean protein (trade name: New Fuji Pro-SEH; manufactured by Fuji Oil Co., Ltd.), 5 g of water, and 15.5 g of soybean oil (model: KSM150WH; manufactured by FMI Corporation) And mixed with the mixer for 30 seconds.
5) Add 200 g of minced meat, 1 g of salt, 1 g of sodium glutamate, 0.75 g of white pepper, 0.25 g of nutmeg and 1.5 g of water migration inhibitor 5 to the mixture obtained in 4) above, and mix for 2 minutes with the mixer. did.
6) To the mixture obtained in 5) above, 150 g of diced raw onion, 106 g of water-returned granular soybean protein, and 8.25 g of dry bread flour were added, and further mixed for 1 minute with the mixer.
7) 5 g of processed starch (trade name: Solar Eclipse MT-01; manufactured by Nippon Shokuhin Kako Co., Ltd.) was added to the mixture obtained in 6) above, and further mixed with the mixer for 30 seconds to obtain a medium-sized seed cutlet.
8) The medium type of cutlet cutlet was molded into an oval 40g piece, and batter liquid and raw bread crumb were uniformly attached to the surface to obtain cutlet cutlet 1.
9) As a control, Menchikatsu 2 was obtained in the same manner except that no water migration inhibitor was added.
10) The obtained cutlets 1 and 2 were frozen in a quick freezer (internal temperature of about −35 ° C.) for 30 minutes, then placed in a bag and stored frozen at −20 ° C. for 7 days.

(2) Evaluation of crispness After frozen storage, Menchikatsu 1 and 2 were oiled at 170 ° C. for 7 minutes 30 seconds, and further humidified and kept warm for 3 hours in a hot showcase (model: YN-500; manufactured by Yoshikin). After moisturizing and warming, sensory evaluation was performed on the crispness of each menthi cutlet. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 5, and the results were expressed by averaging the average values of the 10 scores according to the following criteria. The results are shown in Table 6.
[Standard]
A: Extremely good Average value of 4.0 or more ○: Good Average value of 3.0 or more and less than 4.0 Δ: Slightly bad Average value of 2.0 or more and less than 3.0 ×: Bad Average value of less than 2.0

  As is apparent from the results in Table 6, the cutlet 1 with the water migration inhibitor 5 added as an example of the present invention was added to the middle seed, and the crispness of the garment was better than that of the fish cutlet 2 without the water migration inhibitor. there were.

Claims (3)

  A moisture transfer inhibitor for middle-sized foods containing glycerin fatty acid ester containing (a) monoglycerin fatty acid ester and / or glycerin organic acid fatty acid ester, and (b) sorbitan fatty acid ester.   A packaged food containing a medium seed containing the moisture-transfer inhibitor for medium seeds of the packaged food according to claim 1.   A method for inhibiting moisture migration of a packaged food, comprising adding the moisture-transfer inhibitor for middle-sized packaged food according to claim 1 to the middle species.