JP2018046782A - Quality improver for cooked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for cooked food to improve the juicy feeling of a molded, cooked food predominantly composed of meat and/or seafood.SOLUTION: A quality improver for cooked food is an oil and fat composition containing propylene glycol fatty acid ester, monoglycerol fatty acid ester, diglycerol fatty acid ester, and oils and fats.SELECTED DRAWING: None

Description

  The present invention relates to a quality improver for sugar beet food that improves the juiciness of sugar beet food that is a molded product mainly composed of livestock meat and / or seafood.

  Traditionally, beef, pork, chicken and other livestock foods such as fish, shrimp, shellfish and other seafood such as hamburger, meat dumplings, pork cutlet, deep-fried sweet potato, shinjo, tsumire Is preferred because it has the fiber and texture of livestock meat and seafood, but it has a juicy feeling, but the meat juice etc. flows out by cooking and the juicy feeling is greasy. There was a problem of being damaged.

  As conventional techniques for improving the quality of sugar beet foods, a water-in-oil emulsified fat composition for meat processing (Patent Document 1) containing edible fats and oils, polyglycerin condensed ricinoleate, starch and / or water-soluble polysaccharides, Meat processed goods texture improver containing powder of polyglycerin fatty acid ester (Patent Document 2), emulsified composition for livestock meat processing containing soluble starch and solid fat (Patent Document 3), and meat containing alginate A texture improver for processed fish products (Patent Document 4), a sugar containing caramel, and a softening agent for livestock meat or fish (Patent Document 5) that has a pH of 8 to 11 when dissolved in water are disclosed. ing. However, these conventional techniques have their merits and demerits and are not always satisfactory.

Japanese Patent Laying-Open No. 2005-087070 JP 2013-183697 A JP 2008-043288 A JP 2002-281942 A JP 2013-247896 A

  An object of the present invention is to provide a quality improver for beet food that improves the juiciness of the formed beet food mainly composed of livestock meat and / or fish and shellfish.

As a result of intensive studies to solve the above problems, the present inventors have found that an oil composition containing a specific emulsifier solves the above problems when producing sugar beet foods. The present inventors have further studied based on these findings and have completed the present invention.
That is, this invention consists of the quality improvement agent for sugar beet foods characterized by including propylene glycol fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester, and fats and oils.

  The quality improver for sugar beet food of the present invention improves the juicy feeling, specifically the greasy juicy feeling, by blending it with the molded sugar beet food mainly composed of livestock meat and / or seafood. The effect of doing.

  The propylene glycol fatty acid ester used in the present invention is an ester of propylene glycol 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, or a mixture thereof. A monoester is preferable, and a mixture containing about 90% or more of a monoester is preferable as a mixture.

  The fatty acid used as a raw material of the propylene glycol 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 saturated fatty acid having 8 to 24 carbon atoms (for example, caprylic acid, capric acid, Lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids having 8 to 24 carbon atoms (for example, palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid) Preferably, it is a saturated fatty acid having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, etc.). These fatty acids may be one kind or a mixture of two or more kinds of fatty acids.

  Examples of the propylene glycol fatty acid ester include Riquemar PS-100 (product name; propylene glycol stearate; monoester content of 90% or more; manufactured by Riken Vitamin Co., Ltd.), Riquemar PP-100 (product name; propylene glycol palmitate) Monoester content 90% or more; manufactured by Riken Vitamin Co., Ltd., Riquemar PB-100 (trade name; propylene glycol behenic acid ester; monoester content 90% or more; manufactured by Riken Vitamin Co., Ltd.) These can be used in the present invention.

  The monoglycerin fatty acid ester used in the present invention is an ester of glycerin and a fatty acid, and can be produced by a method known per se such as an esterification reaction or a transesterification reaction. The ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof. Preferably, it is a monoester, and if it is a mixture, it preferably contains about 50% or more, more preferably about 70% or more of the monoester.

  The fatty acid used as a raw material for 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 saturated fatty acid having 8 to 24 carbon atoms (for example, caprylic acid, capric acid, Lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids having 8 to 24 carbon atoms (for example, palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid) Preferably, it is a saturated fatty acid having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, etc.). These fatty acids may be one kind or a mixture of two or more kinds of fatty acids.

  The monoglycerin fatty acid ester is usually added to a mixture of fat and glycerin with an alkali (for example, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, etc.) as a catalyst, and any inert gas such as nitrogen or carbon dioxide. Under an atmosphere, for example, in the range of about 180 to 260 ° C., preferably at about 200 to 250 ° C., for about 0.5 to 5 hours, preferably about 1 to 3 hours for transesterification, or fatty acid and glycerin Acid or alkali is added to the mixture as a catalyst and under any inert gas atmosphere such as nitrogen or carbon dioxide, for example in the range of about 180-260 ° C, preferably about 0.5-5 at about 200-250 ° C. The esterification reaction is carried out by heating for about 1 to 3 hours, preferably after completion of the reaction, the catalyst is neutralized, and unreacted glycerides are obtained from the resulting reaction mixture. Emissions can be obtained by as much as possible remove diglyceride and triglyceride. Examples of the method for removing the unreacted glycerin, diglyceride and triglyceride include known methods such as vacuum distillation, molecular distillation, column chromatography or liquid-liquid extraction. After removing glycerin, diglyceride and triglyceride, treatment such as decolorization and deodorization may be performed as desired.

  Examples of the monoglycerin fatty acid ester include Emulgie MH (trade name; stearic acid content of constituent fatty acids of about 85%, monoester content of 95% or more; manufactured by Riken Vitamin Co., Ltd.), Emulsy MS (trade name; stearic acid of constituent fatty acids). Acid content of about 68%, monoester content of 95% or higher; manufactured by Riken Vitamin Co., Ltd., Emulgy P-100 (trade name; 16 to 18 carbon atoms of main constituent fatty acids, monoester content of 95% or higher; Riken Vitamin Co., Ltd.) Etc.) are commercially produced and sold, and these can be used in the present invention.

  The diglycerin fatty acid ester used in the present invention is an esterification reaction product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  As the diglycerin constituting the diglycerin fatty acid ester, a small amount of acid or alkali is usually added to glycerin as a catalyst, and heated at a temperature of, for example, 180 ° C. or higher in any inert gas atmosphere such as nitrogen or carbon dioxide. An average polymerization degree of glycerin obtained by polycondensation reaction is 1.5 to 2.4, preferably a diglycerin mixture having an average polymerization degree of 2.0. Diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting and decolorization may be performed.

  In the present invention, the diglycerin mixture is purified using a method known per se such as distillation or column chromatography, and diglycerin composed of two molecules of glycerin is 50% by mass or more, preferably 85% by mass or more. High purity diglycerin is preferably used.

  The fatty acid constituting the diglycerin 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 saturated fatty acid having 8 to 24 carbon atoms (for example, caprylic acid, capric acid, laurin) Acids, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids having 8 to 24 carbon atoms (for example, palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.) And preferably a saturated fatty acid having 16 to 18 carbon atoms (for example, palmitic acid and stearic acid) and an unsaturated fatty acid having 16 to 18 carbon atoms (for example, oleic acid). These fatty acids may be one kind or a mixture of two or more kinds of fatty acids.

The outline of the preferable manufacturing method of the diglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate and the like, diglycerin and fatty acid in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst, mixed with stirring, and heated under a nitrogen gas atmosphere at a predetermined temperature while removing water produced by the esterification reaction out of the system. The reaction temperature is usually in the range of 180 to 260 ° C, preferably in the range of 200 to 250 ° C. The reaction pressure condition is under reduced pressure or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of 12 or less as a guide.
The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester, diglycerin tetrafatty acid ester and the like. After completion of the reaction, the resulting reaction liquid is cooled to 120 ° C. or higher and lower than 180 ° C., preferably 130 to 150 ° C., and then the acid is added to neutralize the catalyst, preferably left for 15 minutes to 1 hour, unreacted When the polyol containing diglycerin is separated into the lower layer, it is removed to obtain a diglycerin fatty acid ester.

  The diglycerin fatty acid ester has a monoester content of usually 30% by mass or more and less than 50% by mass. If desired, the diglycerin fatty acid ester may be converted into a falling film molecular distillation apparatus or a centrifugal molecule, for example. By performing molecular distillation using a distillation apparatus or the like, or purifying using a method known per se such as column chromatography or liquid-liquid extraction, the monoester is 50% by mass or more, preferably 70% by mass with respect to the whole. The diglycerin fatty acid ester containing above can be obtained.

  Examples of the diglycerin fatty acid ester include Poem J-2081V (trade name; diglycerin stearate, monoester content of about 35%; manufactured by Riken Vitamin Co., Ltd.), Poem DO-100V (trade name; diglycerin oleate) , Monoester content 80% or more; manufactured by Riken Vitamin Co., Ltd., Poem DS-100A (trade name; diglycerin stearate ester, monoester content about 80%; manufactured by Riken Vitamin Co., Ltd.), Poem DP-100A (trade name) Diglycerin palmitic acid ester; monoester content 80% or more; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and can be used in the present invention.

  Here, content of the monoester body of the propylene glycol fatty acid ester, the monoglycerin fatty acid ester, and the diglycerin fatty acid ester used in the present invention is determined by analyzing using HPLC under the following analysis conditions. Specifically, after analyzing propylene glycol fatty acid ester, monoglycerin fatty acid ester or diglycerin fatty acid ester under the following HPLC analysis conditions, peaks corresponding to each component of the test sample recorded on the chromatogram by the data processor The peak area can be measured using an integrator, and the content of the monoester can be determined as an area percentage based on the measured peak area.

[HPLC analysis conditions]
Apparatus High performance liquid chromatograph (Model: LC-10AS; manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-6A, manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-802; Showa Denko)
Two connection temperature 40 ℃
Mobile phase THF
Flow rate 1.0mL / min
Sample injection volume 15μL

  The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils, such as rapeseed oil, safflower oil, soybean oil, sunflower oil, corn oil, cottonseed oil, rice bran oil, coconut oil, palm oil, and palm kernel oil. Vegetable oils such as kapok oil, 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 animals and plants Examples include oil / fat fractionated, hydrogenated or transesterified, and medium-chain fatty acid triglycerides (MCT). Preference is given to rapeseed oil, safflower oil, soybean oil, sunflower oil, corn oil, etc., which are liquid oils at room temperature.

  The propylene glycol fatty acid ester content in 100% by mass of the quality improver for sugar beet food of the present invention is 2.0 to 24.0% by mass, preferably 6.0 to 18.0% by mass, and the monoglycerin fatty acid ester content is 1. 0 to 11.0 mass%, preferably 3.0 to 9.0 mass%, diglycerin fatty acid ester content is 0.1 to 3.0 mass%, preferably 0.5 to 1.5 mass%, fat content Is 74.9-84.0 mass%, preferably 78.5-83.5 mass%.

  The quality improver for sugar beet foods of the present invention may contain other optional components as long as the object of the present invention is not impaired. For example, food emulsifiers (however, the food emulsifiers used in the present invention are added). Except), pH adjusters, antioxidants and the like.

  Examples of the food emulsifier include sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and lecithin. Here, lecithin includes fractionated lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.

The quality improving agent for sugar beet foods of the present invention is an oil and fat composition that is substantially free of moisture and contains oils, propylene glycol fatty acid esters, monoglycerin fatty acid esters, diglycerin fatty acid esters, and the like. Although there is no restriction | limiting in particular in the form of this quality improving agent, When considering adding to sugar beet food, it is preferable to have fluidity at normal temperature.
Here, the “substantially free of water” means that no water is contained or water is sufficiently small. More specifically, it means that the water content in the quality improver for sugar beet food is usually 1.0% by mass or less, more preferably 0.5% by mass or less.

  The manufacturing method of the quality improvement agent for side dish foods of this invention is not specifically limited, A itself well-known method can be used. The method for producing a quality improver for sugar beet foods is exemplified below. The raw materials are mixed and dissolved at 70 to 80 ° C., and the obtained oil and fat composition is rapidly cooled while stirring, and then tempering operation is performed if necessary to obtain the quality improver for sugar beet food of the present invention.

  The quality improving agent for sugar beet food of the present invention can be used by adding it to the rice bran and utensils (dough) in sugar beet food. Here, the side dish food is a molded product mainly composed of livestock meat and / or seafood (including surimi), or a molded product containing livestock meat and / or seafood (including surimi) and an auxiliary material, or the above For example, hamburger, meat dumpling, sweet potato fried, tsumire, shinjo, dumplings, shochu, wonton, spring roll, Chinese bun, piroshki, croquette, fried pork cutlet, and fried chicken It is done.

  Examples of the livestock meat used above include cattle, pigs, sheep, chickens, turkeys, ducks, geese and the like. Examples of seafood (including surimi) include cod, lobster, esoteric, flounder, horse mackerel and salmon. , Shrimp and scallops.

The method for adding the quality improving agent for sugar beet food of the present invention to the sugar beet food is not particularly limited, and for example, livestock meat and / or seafood (including surimi), or livestock meat and / or seafood (including surimi) It can be added to the auxiliary material. It is preferable to mix and knead the quality improving agent for sugar beet foods and livestock meat and / or fishery products (including surimi), or livestock meat and / or fishery products (including surimi) and auxiliary materials.
The auxiliary material is not particularly limited as long as it is suitable for a food for sugar beet foods, and examples thereof include vegetables, bread crumbs, eggs, seasonings and the like.

  The amount of the quality improving agent for beet food according to the present invention added to livestock meat and / or fishery products (including surimi), or livestock meat and / or fishery products (including surimi) and auxiliary ingredients is determined as follows. Including surimi), or 0.2 to 8.0 parts by mass, preferably 0.5 to 5.0 parts by mass with respect to 100 parts by mass of livestock and / or seafood (including surimi) and auxiliary ingredients.

  Livestock meat and / or seafood (including surimi) with added quality improver for sugar beet food, or livestock meat and / or seafood (including surimi) and auxiliary ingredients are kneaded and formed into a shape suitable for sugar beet food. If desired, it can be wrapped in clothes, leather, etc. to obtain a side dish food. The prepared side dish food can be cooked as it is, but can also be cooked after refrigerated storage and frozen storage.

  The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

[Production of quality improvers for sugar beet foods]
(1) Raw material propylene glycol fatty acid ester 1 (trade name: Riquemar PS-100; manufactured by Riken Vitamin Co., Ltd.)
Propylene glycol fatty acid ester 2 (trade name: Riquemar PP-100; manufactured by Riken Vitamin Co., Ltd.)
Monoglycerin fatty acid ester (trade name: Emergy MH; manufactured by Riken Vitamin Co., Ltd.)
Diglycerin fatty acid ester (trade name: Poem J-2081V; manufactured by Riken Vitamin Co., Ltd.)
Rapeseed oil (trade name: rapeseed white squeezed oil; manufactured by Sakai Oil Co., Ltd.)

(2) Formulation Table 1 shows the formulation of a quality improver for sugar beet foods (Example products 1 to 3, Comparative product 1 to 4, Reference product 1 to 4) prepared using the above raw materials.

(3) Preparation method Each raw material is put into a 500 mL stainless steel mug based on the formulation shown in Table 1 so that the total amount of quality improver for prepared food is 200 g, and is stirred with a spatula. It melt | dissolved by heating to 80 degreeC. The obtained solution was immersed in a constant temperature water bath at about 10 ° C. and cooled to about 30 ° C. to obtain a liquid or slurry mixture. The obtained liquid or slurry mixture was immersed in a constant temperature water bath at about 40 ° C. and tempered with a three-one motor (model: BL600; manufactured by Shinto Kagaku) at 500 rpm for about 1 hour. After completion of tempering, the product was allowed to cool to room temperature to obtain a quality improver for sugar beet foods (Example products 1 to 3, Comparative product 1 to 4, Reference product 1 to 3). Reference Example Product 4 used rapeseed oil without any particular operation.

[Evaluation of quality improver for sugar beet foods 1]
<Evaluation with chicken sausage>
(1) Preparation of chicken sausage [Test section 1-12]
300 g of chicken breast (thickness removed) was chopped with a meat chopper (model: M-22A; manufactured by NANTUNE Co., Ltd.) with a grain size of 3 mm to obtain 200 g of ground chicken. The obtained minced meat was stored at −20 ° C. for 30 minutes using a quick freezer (model: 233FFB; manufactured by Daiwa Chiller Industries, Ltd.), and 200 g of minced chicken meat after storage was stored in a food processor (model: MK-K48P; Panasonic Corporation). 6 g of sodium chloride [trade name: food additive sodium carbonate powder; manufactured by Takasugi Pharmaceutical Co., Ltd.] 0.6 g, sodium pyrophosphate [trade name: food additive pyrophosphate Tetrasodium (anhydrous); manufactured by Taihei Chemical Sangyo Co., Ltd.] 0.4 g was added and further mixed for 1 minute. Finally, add the amount of quality improver (15.00 g or 2.85 g) for sugar beet food and 80 g of ice as shown in Table 2 and mix until the dough temperature reaches 10 ° C using the food processor. Got. The kneaded dough obtained was molded into a columnar size of 10 g, heated in a steamer box (model: K-1DX; manufactured by Arabata Seisakusho) at 85 ° C for 8 minutes, and then cooled in a freezer at -25 ° C for 1 hour. Chicken sausages (test groups 1 to 12) were obtained.

(2) Evaluation of chicken sausage The sensory evaluation of the texture (juicy feeling) after natural thawing (room temperature 2 hours standing) of the obtained chicken sausage was performed by 10 panelists according to the evaluation criteria shown in Table 3 below. It was. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 4.
Symbolized ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

  As is clear from the results in Table 4, the texture of the chicken sausage in the test section using the example product was greasy and juicy. On the other hand, the texture of the chicken sausage in the test section using the comparative example product and the reference example product did not give a greasy juicy feeling.

[Evaluation of quality improvers for sugar beet foods 2]
<Evaluation with fried chicken>
(1) Preparation of fried chicken [test zone 13-24]
In stainless steel bowl, salt 0.5g, meat quality improver (trade name: Meatgood 300; manufactured by Riken Vitamin Co., Ltd.) 3.0g, chicken oil (product name: chicken fat CO-1; manufactured by Riken Vitamin Co., Ltd.) 2.0g Add the amount of quality improver (2.00 g or 0.38 g) for sugar beet foods listed in Table 5 and cold water (12.5 g or 14.12 g) to a total of 20 g, and stir using a spatula. A pickle solution was prepared. The prepared pickle solution and chicken breast (total of 100 g cut into 30-35 g each) are added to a tumbler (model: VT-5; manufactured by Takeuchi Food Machinery Co., Ltd.), and vacuum tumbling is performed at 12 rpm for 15 minutes. Processed meat was obtained. Kneaded in a stainless steel bowl with a ratio of 16 g of dried fried powder (trade name: Kara fried soy sauce taste; manufactured by Riken Vitamin Co., Ltd.) and 12 g of water to 100 g of the obtained processed meat, and then added to the deep-fried liquid Did. The processed meat with the deep-fried liquid was oiled at 170 ° C. for 6 minutes and then cooled in a freezer at −25 ° C. for 1 hour to obtain deep-fried chicken (test sections 13 to 24).

(2) Evaluation of fried chicken The sensory evaluation about the food texture (juicy feeling) after heating the obtained fried chicken with the microwave oven was performed. The sensory evaluation was performed by the same method as “(2) Evaluation of chicken sausage” in “Evaluation 1 of quality improver for sugar beet food”. The results are shown in Table 6.

  As is clear from the results in Table 6, the texture of the fried chicken in the test area using the example products had a greasy juicy feeling. On the other hand, the texture of the fried chicken in the test area using the comparative example product and the reference example product did not give a greasy juicy feeling.

[Evaluation of quality improver for sugar beet foods3]
<Evaluation with Menchikatsu>
(1) Preparation of mentachikats [test section 25-36]
In a container of a tabletop mixer (model: KSM150WH; manufactured by FMI Co., Ltd.), granular vegetable protein (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.) 24 g, water 72 g, protein hydrolyzate ( Product name: HAP-GL (made by Riken Vitamin Co., Ltd.) 2.4 g was added and allowed to stand for 3 minutes to allow the granular vegetable protein to absorb moisture, then minced meat [meat chopper (model: M-22A; made by NANTUNE Co., Ltd.) ), 192 g of pork arm meat (fat content 20%), 192 g of chicken breast meat, 96 g of beef trimming (fat content 30%) 96 g] 480 g, salt 2.4 g, sugar 4. 0 g, spices 2.4 g, and sodium glutamate (trade name: MSG paper; manufactured by MC Food Specialties) 0.8 g were added and mixed for 2 minutes 30 seconds. Next, 24 g of bread crumbs (trade name: P-900; manufactured by Fuji Bread Flour Industries Co., Ltd.), 48 g of water, 132 g of onion chopped, and the amount of quality improver (8.00 g or 1.52 g) for sugar beet foods listed in Table 7 were added. Mix for 1 minute. Finally, 8.0 g of processed starch (trade name: solar eclipse MT01; manufactured by Nippon Shokuhin Kako Co., Ltd.) was added and mixed for 30 seconds to produce a dough cutlet in a chopped cutlet. The obtained dough cutlet is shaped into a size of 40 g and mixed with a batter solution [Batter mix (trade name: U-869 batter mix; manufactured by Riken Vitamin Co., Ltd.) 100 at a ratio of 400 water. ] And then bread crumbs (trade name: VS color raw mix 12 mm; manufactured by Lion Foods), and then cooled in a freezer at -25 ° C. for 1 hour to obtain a cutlet cutlet (test section 25-36). .

(2) Evaluation of Menchikatsu A sensory evaluation was performed on the texture (juicy feeling) after the obtained Menkatsu was oiled. The sensory evaluation was performed by the same method as “(2) Evaluation of chicken sausage” in “Evaluation 1 of quality improver for sugar beet food”. The results are shown in Table 8.

表８の結果から明らかなように、実施例品を用いた試験区のメンチカツの食感は、脂っぽさのあるジューシー感があった。一方、比較例品及び参考例品を用いた試験区のメンチカツの食感は、脂っぽさのあるジューシー感は得られなかった。

As is clear from the results in Table 8, the texture of the cutlet in the test section using the example product had a greasy juicy feeling. On the other hand, the texture of the test cutlet using the comparative product and the reference product did not give a greasy juicy feel.

Claims (1)

  A quality improver for sugar beet foods characterized by being an oil and fat composition containing propylene glycol fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester and fats and oils.