JP2018183083A - Fat composition for steam convection oven cooking - Google Patents
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Abstract
Description
本発明は、スチームコンベクションオーブン調理用油脂組成物およびスチームコンベクションオーブン調理による食品の製造方法に関する。 The present invention relates to an oil and fat composition for cooking in a steam convection oven and a method for producing a food by steam convection oven cooking.
一度に大量の加熱調理食品を製造する場合には、通常、鍋を使って加熱調理が行われている。その場合、離型油として乳化剤等を含む油脂組成物が使われることがある（例えば、特許文献１、特許文献２）。 When a large amount of cooked food is produced at a time, cooking is usually performed using a pan. In that case, an oil and fat composition containing an emulsifier or the like may be used as a release oil (for example, Patent Document 1 and Patent Document 2).
しかし、鍋を使った加熱調理は、調理作業者や作業日によって温度等の調理条件が変わり、そのため、調理された食品の品質にばらつきが生じる場合がある。このような問題点を解決すべく、大量の加熱調理用機器として、近年、スチームコンベクションオーブンが開発され、使用されるようになった。 However, in cooking using a pan, the cooking conditions such as temperature vary depending on the cooking worker and the working day, and therefore the quality of the cooked food may vary. In order to solve such problems, a steam convection oven has recently been developed and used as a large amount of cooking equipment.
スチームコンベクションオーブンは、加熱時間や品温の管理が容易であり、また、密閉容器内で加熱を行うため、衛生的で安全であるという利点がある。一方、スチームコンベクションオーブンには、密閉容器内に蒸気を充満させることから、調味液が希釈されるという問題や野菜炒め等のように食品のシャキシャキ感を要求される調理には不向きであるという問題があった。 The steam convection oven has an advantage that it is easy to control the heating time and the product temperature and is hygienic and safe because it is heated in a sealed container. On the other hand, steam convection ovens are filled with steam in an airtight container, so that the seasoning liquid is diluted and is not suitable for cooking that requires crispy foods such as stir-fried vegetables. was there.
このような状況において、特許文献３には、スチームコンベクションオーブン調理用調味料が開示されている。このように、調味料においては、スチームコンベクションオーブン調理に適したものの開発が進められている。 Under such circumstances, Patent Document 3 discloses a seasoning for steam convection oven cooking. Thus, in the seasoning, what is suitable for steam convection oven cooking is under development.
一方、食材の食感を向上する点については、未だ改善の余地があり、後述の比較例で示したように、特許文献２に開示された油脂組成物は、フライパンでの調理において「火通りが良い」との評価（段落００１７）にも関わらず、スチームコンベクションオーブン調理においては、その調理時間を短縮することはできず、また、食品のシャキシャキ感の点で十分ではなかった。 On the other hand, there is still room for improvement in terms of improving the texture of the ingredients. As shown in the comparative example described later, the oil and fat composition disclosed in Patent Document 2 is “ In spite of the evaluation of “good” (paragraph 0017), in the steam convection oven cooking, the cooking time could not be shortened, and the crispy feeling of the food was not sufficient.
そこで、本発明の目的は、スチームコンベクションオーブン調理において、食品の食感を向上することができ、また、さらに調理時間を短縮することができる油脂組成物を提供することにある。また、スチームコンベクションオーブン調理による食品の製造方法を提供することにある。 Then, the objective of this invention is providing the oil-fat composition which can improve the food texture of a food and can shorten cooking time in steam convection oven cooking. Moreover, it is providing the manufacturing method of the foodstuff by steam convection oven cooking.
本発明者らは、鋭意研究の結果、特定の界面張力を有する油脂組成物が、スチームコンベクションオーブン調理において、食品の食感を向上することができ、また、調理時間を短縮することができることを見出し、本発明を完成させた。 As a result of intensive studies, the present inventors have found that an oil and fat composition having a specific interfacial tension can improve the texture of food in steam convection oven cooking and can shorten the cooking time. The headline and the present invention were completed.
すなわち、本発明は、界面張力（ｍＮ／ｍ）が０．１以上１６以下である、スチームコンベクションオーブン調理用油脂組成物である。 That is, this invention is an oil-fat composition for steam convection oven cooking whose interfacial tension (mN / m) is 0.1-16.
前記油脂組成物は乳化剤を含むことが好ましい。 The oil / fat composition preferably contains an emulsifier.
さらに、前記乳化剤はモノグリセリン脂肪酸エステル、有機酸モノグリセリド、グリセリン重合度が３以上であるポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよびショ糖脂肪酸エステルから選ばれる一種または二種以上であることが好ましい。 Further, the emulsifier is selected from monoglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester having a glycerin polymerization degree of 3 or more, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester. It is preferable that it is 1 type, or 2 or more types.
さらに、前記乳化剤のＨＬＢは１〜７．３であることが好ましい。 Furthermore, the HLB of the emulsifier is preferably 1 to 7.3.
さらに、前記乳化剤を０．０１質量％以上５質量％以下含むことが好ましい。 Furthermore, it is preferable that the said emulsifier is 0.01 mass% or more and 5 mass% or less.
また、本発明は、食用油脂に乳化剤を添加する工程を含む、界面張力（ｍＮ／ｍ）が０．１以上１６以下であるスチームコンベクションオーブン調理用油脂組成物の製造方法である。 Moreover, this invention is a manufacturing method of the fat and oil composition for steam convection oven cooking whose interface tension (mN / m) is 0.1-16, including the process of adding an emulsifier to edible fat.
また、本発明は、食材に界面張力（ｍＮ／ｍ）が０．１以上１６以下である油脂組成物を添加し、スチームコンベクションオーブンで加熱調理をおこなう、食品の製造方法である。 Moreover, this invention is a manufacturing method of the foodstuff which adds the oil-fat composition whose interfacial tension (mN / m) is 0.1 or more and 16 or less to a foodstuff, and performs heat cooking in a steam convection oven.
さらに、前記食材１００質量部に対し、前記油脂組成物を１質量部以上２０質量部以下添加することが好ましい。 Furthermore, it is preferable to add 1 to 20 parts by mass of the oil and fat composition with respect to 100 parts by mass of the food material.
また、本発明は、スチームコンベクションオーブンによる加熱調理で得られる食品において、加熱前の食材に、界面張力（ｍＮ／ｍ）が０．１以上１６以下である油脂組成物を添加し、前記加熱調理をおこなう、前記食品の食感を向上する方法である。前記食感は、シャキシャキ感であることが好ましい。 Further, the present invention provides a food obtained by cooking with a steam convection oven, wherein an oil or fat composition having an interfacial tension (mN / m) of 0.1 to 16 is added to the food before heating, This is a method for improving the texture of the food. The texture is preferably a crispy feeling.
また、本発明は、スチームコンベクションオーブンによる加熱調理において、加熱前の食材に、界面張力（ｍＮ／ｍ）が０．１以上１６以下である油脂組成物を添加することを特徴とする、前記加熱調理の時間を短縮する方法である。 Further, the present invention is characterized in that in the cooking by a steam convection oven, an oil or fat composition having an interfacial tension (mN / m) of 0.1 or more and 16 or less is added to the food material before heating. This is a method for shortening the cooking time.
本発明のスチームコンベクションオーブン調理用油脂組成物は、スチームコンベクションオーブン調理において、食品の食感を向上することができ、またさらに、調理の時間を短縮することができる。 The oil and fat composition for cooking a steam convection oven of the present invention can improve the texture of food in steam convection oven cooking, and can further shorten the cooking time.
以下に、本発明の実施の形態を説明する。 Hereinafter, embodiments of the present invention will be described.
本発明のスチームコンベクションオーブン調理用油脂組成物（以下、本発明の油脂組成物ともいう）は界面張力（ｍＮ／ｍ）が０．１以上１６以下である。前記界面張力は、好ましくは０．１以上１４以下であり、より好ましくは０．２以上８以下であり、さらに好ましくは０．２以上６以下であり、さらにより好ましくは０．２以上５以下であり、特に好ましくは０．２以上２．５以下である。所定の界面張力の油脂組成物を使用することで、スチームコンベクションオーブンでの調理時間を短縮し、得られた食品の食感を向上することができる。 The oil and fat composition for cooking a steam convection oven of the present invention (hereinafter also referred to as the oil and fat composition of the present invention) has an interfacial tension (mN / m) of 0.1 or more and 16 or less. The interfacial tension is preferably 0.1 or more and 14 or less, more preferably 0.2 or more and 8 or less, further preferably 0.2 or more and 6 or less, and even more preferably 0.2 or more and 5 or less. Especially preferably, it is 0.2 or more and 2.5 or less. By using an oil or fat composition having a predetermined interfacial tension, cooking time in a steam convection oven can be shortened, and the texture of the obtained food can be improved.
前記油脂組成物の界面張力（ｍＮ／ｍ）は、２５℃において、油脂組成物をニードル内径０．８ｍｍで滴下した際の水との相互の界面張力を意味する。例えば、滴下容量法表面張力測定装置ＴＶＴ２（LAUDA社製）等を使用し、測定することができる。 The interfacial tension (mN / m) of the oil and fat composition means the interfacial tension with water when the oil and fat composition is dropped at a needle inner diameter of 0.8 mm at 25 ° C. For example, it can be measured using a drop volume method surface tension measuring device TVT2 (manufactured by LAUDA).
本発明の油脂組成物は、乳化剤を含むことが好ましい。乳化剤を含むことで油脂組成物の界面張力を所定の範囲とすることが容易となる。乳化剤の含有量は０．０１質量％以上５質量％以下が好ましく、０．０３質量％以上３質量％以下がより好ましく、０．０３質量％以上２質量％以下がさらに好ましい。 The oil and fat composition of the present invention preferably contains an emulsifier. By including an emulsifier, it becomes easy to make the interfacial tension of the oil and fat composition within a predetermined range. The content of the emulsifier is preferably 0.01% by mass or more and 5% by mass or less, more preferably 0.03% by mass or more and 3% by mass or less, and further preferably 0.03% by mass or more and 2% by mass or less.
また、前記乳化剤は特に限定されないが、好ましくはモノグリセリン脂肪酸エステル、有機酸モノグリセリド、グリセリン重合度が３以上であるポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルおよびショ糖脂肪酸エステルから選ばれる一種または二種以上であり、より好ましくは、グリセリン重合度が３以上であるポリグリセリン脂肪酸エステルおよびソルビタン脂肪酸エステルから選ばれる一種または二種である。
また、前記乳化剤の脂肪酸は、好ましくは不飽和脂肪酸であり、より好ましくはオレイン酸である。
The emulsifier is not particularly limited, but preferably a monoglycerol fatty acid ester, an organic acid monoglyceride, a polyglycerol fatty acid ester having a glycerol polymerization degree of 3 or more, a polyglycerol condensed ricinoleic acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester and One or two or more types selected from sucrose fatty acid esters, and more preferably one or two types selected from polyglycerol fatty acid esters and sorbitan fatty acid esters having a degree of glycerol polymerization of 3 or more.
The fatty acid of the emulsifier is preferably an unsaturated fatty acid, more preferably oleic acid.
また、前記乳化剤のＨＬＢ（Ｈｙｄｒｏｐｈｉｌｅ-Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅ）は、特に限定されないが、好ましくは１〜７．３であり、より好ましくは３〜７．３であり、さらに好ましくは４〜７．２であり、さらにより好ましくは４．５〜７．１であり、特に好ましくは４．５〜７．０である。 The HLB (Hydrophile-Lipophile Balance) of the emulsifier is not particularly limited, but is preferably 1 to 7.3, more preferably 3 to 7.3, and further preferably 4 to 7.2. Still more preferably, it is 4.5-7.1, Most preferably, it is 4.5-7.0.
また、本発明の油脂組成物は、ＨＬＢが１〜７．３である乳化剤を０．０１質量％以上５質量％以下含むことが好ましく、０．０３質量％以上３質量％以下含むことがより好ましく、０．０３質量％以上２質量％以下含むことがさらに好ましい。 Moreover, it is preferable that the oil-fat composition of this invention contains 0.01 mass% or more and 5 mass% or less of the emulsifier whose HLB is 1-7.3, and it is more preferable that 0.03 mass% or more and 3 mass% or less are included. Preferably, it is contained 0.03% by mass or more and 2% by mass or less.
前記ポリグリセリン脂肪酸エステルは、特に限定されないが、グリセリン重合度は３以上であり、好ましくは３以上１２以下であり、より好ましくは３以上８以下であり、さらに好ましくは４以上６以下である。
また、前記ポリグリセリン脂肪酸エステルの脂肪酸は、好ましくは不飽和脂肪酸であり、より好ましくはオレイン酸である。
また、前記ポリグリセリン脂肪酸エステルのＨＬＢは、特に限定されないが、好ましくは５〜８であり、より好ましくは６〜７．３であり、さらに好ましくは６．５〜７．３である。
The polyglycerol fatty acid ester is not particularly limited, but the degree of glycerol polymerization is 3 or more, preferably 3 or more and 12 or less, more preferably 3 or more and 8 or less, and further preferably 4 or more and 6 or less.
The fatty acid of the polyglycerin fatty acid ester is preferably an unsaturated fatty acid, more preferably oleic acid.
Moreover, although HLB of the said polyglyceryl fatty acid ester is not specifically limited, Preferably it is 5-8, More preferably, it is 6-7.3, More preferably, it is 6.5-7.3.
また、本発明の油脂組成物は、前記ポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含むことが好ましく、０．０３質量％以上１質量％以下含むことがより好ましい。 Moreover, it is preferable that the oil-and-fat composition of this invention contains 0.01 mass% or more and 2 mass% or less of the said polyglyceryl fatty acid ester, and it is more preferable that 0.03% or more and 1 mass% or less are included.
前記ソルビタン脂肪酸エステルは、特に限定されないが、前記ソルビタン脂肪酸エステルの脂肪酸は、好ましくは不飽和脂肪酸であり、より好ましくはオレイン酸である。
また、前記ソルビタン脂肪酸エステルのＨＬＢは、特に限定されないが、好ましくは３〜６．５であり、より好ましくは４〜６．５であり、さらに好ましくは４．５〜６である。
The sorbitan fatty acid ester is not particularly limited, but the fatty acid of the sorbitan fatty acid ester is preferably an unsaturated fatty acid, and more preferably oleic acid.
Moreover, HLB of the said sorbitan fatty acid ester is although it does not specifically limit, Preferably it is 3-6.5, More preferably, it is 4-6.5, More preferably, it is 4.5-6.
また、本発明の油脂組成物は、前記ソルビタン脂肪酸エステルを０．０１質量％以上５質量％以下含むことが好ましく、０．０３質量％以上３質量％以下含むことがより好ましく、０．０５質量％以上２質量％以下含むことがさらに好ましい。 In addition, the oil and fat composition of the present invention preferably contains 0.01% by mass to 5% by mass of the sorbitan fatty acid ester, more preferably 0.03% by mass to 3% by mass, and more preferably 0.05% by mass. More preferably, the content is from 2% to 2% by mass.
本発明において食材とは、食品の原材料となるものであり、好ましくは、加熱調理後のシャキシャキした食感を必要とされるものである。例えば、キャベツ、もやし、白菜、ピーマン、玉ネギ等の野菜類、エノキタケ、シイタケ等のキノコ類、ごぼう等の根菜類等を挙げることができる。 In the present invention, the food is a raw material of food, and preferably requires a crispy texture after cooking. Examples include vegetables such as cabbage, bean sprout, Chinese cabbage, green pepper, onion, mushrooms such as enokitake and shiitake, and root vegetables such as burdock.
また、本発明の食品としては、例えば、もやし炒め、野菜炒め、八宝菜、中華あんかけ、ホットサラダ、きんぴらごぼう等が挙げられる。 Examples of the food of the present invention include fried bean sprouts, stir-fried vegetables, Happo vegetables, Chinese ankake, hot salad, kinpira burdock and the like.
本発明の油脂組成物は、食材１００質量部に対し、好ましくは１質量部以上２０質量部以下、より好ましくは２質量部以上１５質量部以下、さらに好ましくは３質量部以上１２質量部以下添加する。添加後、好ましくは絡める等の作業をおこなった後、スチームコンベクションオーブンにて加熱調理する。 The oil and fat composition of the present invention is preferably added in an amount of 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, and even more preferably 3 to 12 parts by mass with respect to 100 parts by mass of the foodstuff. To do. After the addition, preferably after entanglement and the like, it is cooked in a steam convection oven.
本発明のスチームコンベクションオーブンによる調理は、水蒸気を含む加熱調理である。スチームコンベクションオーブンの加熱温度は、食材等により適宜選択すればよく、例えば、１２０℃以上２４０℃以下であり、好ましくは１２０℃以上２００℃以下である。 The cooking with the steam convection oven of the present invention is cooking including steam. What is necessary is just to select the heating temperature of a steam convection oven suitably with a foodstuff etc., for example, it is 120 to 240 degreeC, Preferably it is 120 to 200 degreeC.
本発明の油脂組成物の油脂としては、特に限定されず、食用油脂として使用できるものを用いることができる。例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、一種又は二種以上を使用することができ、大豆油、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことが好ましい。
また、前記油脂の上昇融点は、好ましくは５℃以下であり、より好ましくは０℃以下である。所定の上昇融点とすることで、食材への広がりが良好となり、調理時間を短縮することが可能となる。なお、上昇融点は、基準油脂分析試験法２．２．４．２−１９９６に準じ、測定することができる。
It does not specifically limit as fats and oils of the fats and oils composition of this invention, What can be used as edible fats and oils can be used. For example, palm kernel oil, palm oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter and other vegetable oils, lard and other animal fats, medium chain fatty acid triglycerides, etc. Is mentioned. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. Moreover, these edible fats and oils can use 1 type, or 2 or more types, It is preferable that any 1 type, or 2 or more types of the fractionation soft oil of soybean oil, rapeseed oil, corn oil, and palm oil is included.
Moreover, the rising melting point of the oil is preferably 5 ° C. or lower, more preferably 0 ° C. or lower. By setting it as a predetermined rising melting point, the spread to foodstuffs becomes favorable and it becomes possible to shorten cooking time. The rising melting point can be measured according to the standard oil analysis method 2.2.4.2-1996.
本発明の油脂組成物の油脂含量は、好ましくは９０質量％以上であり、より好ましくは９５質量％以上であり、さらに好ましくは９７質量％以上である。特に上限はないが、例えば、油脂と乳化剤の合計が１００質量％以下となる含量である。また、本発明の油脂組成物の水の含量は、例えば、１質量％未満である。 The fat and oil content of the oil and fat composition of the present invention is preferably 90% by mass or more, more preferably 95% by mass or more, and further preferably 97% by mass or more. Although there is no upper limit in particular, for example, the content is such that the total of fats and oils and emulsifier is 100% by mass or less. Moreover, the water content of the oil-fat composition of the present invention is, for example, less than 1% by mass.
本発明の油脂組成物には、本発明の効果を阻害しない限り、通常油脂に添加できる助剤等を使用することができる。 As long as the effects of the present invention are not impaired, an auxiliary agent or the like that can be usually added to the oil or fat can be used for the oil or fat composition of the present invention.
以下に、本発明の実施例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
実施に際しては、以下のものを使用した。 In the implementation, the following were used.
菜種油（上昇融点は０℃以下）：ＡＪＩＮＯＭＯＴＯ さらさらキャノーラ油、株式会社Ｊ−オイルミルズ社製 Rapeseed oil (rising melting point below 0 ° C): AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills
＜乳化剤＞
使用した乳化剤を表１にまとめた。
<Emulsifier>
The emulsifiers used are summarized in Table 1.
＜界面張力の測定方法＞
２５℃において、試験油脂組成物と水との界面張力（ｍＮ／ｍ）を測定した。測定には、滴下容量法表面張力測定装置ＴＶＴ２（LAUDA社製）を使用し、ニードル内径０．８ｍｍで測定した。
<Method for measuring interfacial tension>
At 25 ° C., the interfacial tension (mN / m) between the test fat composition and water was measured. For the measurement, a drop volume method surface tension measuring device TVT2 (manufactured by LAUDA) was used, and measurement was performed with a needle inner diameter of 0.8 mm.
＜スチームコンベクションオーブンでの調理時間の評価方法＞
以下のように、食材が８５℃に達するまでに要した時間を調理時間として、評価をおこなった。
<Evaluation method of cooking time in steam convection oven>
Evaluation was performed using the time required for the food to reach 85 ° C. as the cooking time as follows.
（１）事前準備
１．もやしを水で洗った後、サラダスピナー（２００ｇ／回）を用いて１５秒間水切りをおこなった。
２．上記もやし ２００ｇをボウルに入れ、塩 ２ｇ、試験油脂組成物 １４ｇを１分間絡め、「調理用もやし」とした。
(1) Advance preparation The bean sprouts were washed with water, and then drained for 15 seconds using a salad spinner (200 g / time).
2. 200 g of the above bean sprouts were put in a bowl, and 2 g of salt and 14 g of the test oil / fat composition were entangled for 1 minute to obtain “cooking bean sprouts”.
（２）調理条件
１．スチームコンベクションオーブン(Panasonic社製healsio AX-X1;ウォーターオーブン;下段)を１５０℃に予熱した。
２．容器に調理用もやし ２００ｇを入れ、さらに、ボタン式温度計（注１）を設置した後、スチームコンベクションオーブンに入れて、１５分間、１５０℃に設定し、加熱調理をした。
注１：ボタン式温度計
使用機器：ThermoManager ハイパーサーモクロン(#1922E)
測定条件：温度計に防水カバーを付けてもやしの間に挟むように３点置き、調理開始から１分間隔で温度を測定した。
(2) Cooking conditions A steam convection oven (Panasonic healsio AX-X1; water oven; bottom) was preheated to 150 ° C.
2. 200 g of bean sprouts for cooking was put in a container, and a button-type thermometer (Note 1) was further installed, then placed in a steam convection oven, set at 150 ° C. for 15 minutes, and cooked.
Note 1: Equipment using button thermometer: ThermoManager Hyper Thermocron (# 1922E)
Measurement conditions: Even if a waterproof cover was attached to the thermometer, three points were placed so as to be sandwiched between palms, and the temperature was measured at intervals of 1 minute from the start of cooking.
（３）達温に要した時間の算出と補正
上記加熱中の温度履歴を１分間隔で測定し、約１５分間加熱し、加熱終了後に下記式により、８５℃に達温するまでに要した時間（分）（以下、「達温時間（分）」という）を算出し、３つのボタン式温度計の結果の平均値を使用した。試験日の異なる場合には、誤差を極力排除するため、対照として菜種油を使用し、対照の達温時間（分）を１２．２分となるように補正をおこない、達温時間（分）とした。
達温時間（分）＝Ａ＋１÷（（Ｃ−Ｂ）×（８５−Ｂ））
Ａ：８５℃に達する直前の時間（分）
Ｂ：８５℃に達する直前の温度（℃）
Ｃ：８５℃経過直後の温度（℃）
(3) Calculation and correction of time required for reaching temperature The temperature history during the heating was measured at intervals of 1 minute, heated for about 15 minutes, and required to reach 85 ° C. according to the following formula after the heating was completed. Time (minutes) (hereinafter referred to as “time to reach temperature (minutes)”) was calculated, and the average value of the results of the three button thermometers was used. If the test dates are different, in order to eliminate errors as much as possible, rapeseed oil was used as a control, and the control temperature (minute) was corrected to 12.2 minutes. did.
Heating time (minutes) = A + 1 ÷ ((CB) × (85−B))
A: Time (minutes) just before reaching 85 ° C
B: Temperature just before reaching 85 ° C (° C)
C: Temperature immediately after 85 ° C (° C)
（試験例１） 界面張力と達温時間の関係
試験油脂組成物として、表２に記載の油脂組成物（いずれも水の含量は１質量％未満）を使用した。「界面張力の測定方法」に従い、界面張力を測定し、「スチームコンベクションオーブンでの調理時間の評価方法」に従って、達温時間（分）を算出した。その結果を表２に示す。
(Test Example 1) Relationship between Interfacial Tension and Achieving Temperature Time As a test oil and fat composition, the oil and fat composition shown in Table 2 (both water contents are less than 1% by mass) was used. The interfacial tension was measured according to “Method for measuring interfacial tension”, and the temperature reached time (minutes) was calculated according to “Method for evaluating cooking time in steam convection oven”. The results are shown in Table 2.
実施例２−１〜４に示したように、界面張力（ｍＮ／ｍ）が０．４６〜１３．８２である油脂組成物では、スチームコンベクションオーブンでの達温時間が１０．４〜１１．４分であり、比較例２−１〜２に比べて、達温時間が８５〜９３％であり、調理時間を１０％程度短縮できることがわかる。特に、界面張力（ｍＮ／ｍ）が０．４６〜４．５９において、その調理時間の短縮の効果が高く、０．４６〜０．９４において、その効果が顕著であった。
一方、界面張力が２４．１３である比較例２−１や界面張力が測定できない比較例２−２では、達温時間が１２．２分と時間がかかり、フライパンでの調理において、「火通りが良い」と報告されている比較例２−２の油脂組成物であっても、スチームコンベクションオーブンでの調理において、調理時間の短縮はできないことが確認された。
As shown in Examples 2-1 to 4, in the oil and fat composition having an interfacial tension (mN / m) of 0.46 to 13.82, the temperature reached in the steam convection oven is 10.4 to 11. 4 minutes, compared with Comparative Examples 2-1 and 2, it can be seen that the time to reach temperature is 85 to 93%, and the cooking time can be shortened by about 10%. In particular, when the interfacial tension (mN / m) is 0.46 to 4.59, the effect of shortening the cooking time is high, and when 0.46 to 0.94, the effect is remarkable.
On the other hand, in Comparative Example 2-1 where the interfacial tension is 24.13 and Comparative Example 2-2 where the interfacial tension cannot be measured, it takes time to reach 12.2 minutes. Even in the case of the oil and fat composition of Comparative Example 2-2 reported as “good”, it was confirmed that cooking time could not be shortened in cooking in the steam convection oven.
（試験例２） 調理品（食品）の食感の評価
（１）事前準備
１．もやしを水で洗った後、サラダスピナー（２００ｇ／回）を用いて１５秒間水切りをおこなった。
２．上記もやし ２００ｇをボウルに入れ、塩 ２ｇ、表３に記載の油脂組成物 １４ｇ(もやし１００質量部に対し、７質量部)を１分間絡め、「調理用もやし」とした。
(Test Example 2) Evaluation of texture of cooked food (food)
(1) Advance preparation The bean sprouts were washed with water, and then drained for 15 seconds using a salad spinner (200 g / time).
2. 200 g of the above bean sprouts were put in a bowl, 2 g of salt and 14 g of an oil / fat composition described in Table 3 (7 parts by mass with respect to 100 parts by mass of bean sprouts) were entangled for 1 minute to obtain “cooking bean sprouts”.
（２）調理条件と評価：
１．スチームコンベクションオーブン(Panasonic社製healsio AX-X1;ウォーターオーブン;下段)を１５０℃に予熱した。
２．調理用もやしに温度計のデーターロガーの先端を挿し、スチームコンベクションオーブン（１５０℃に設定）に入れ、８５℃に達温した時を調理終了とした。
３．調理されたもやしを３名で食し、合議の上、下記基準で食感を評価した。その結果を表３に示す。なお、「シャキシャキ」とは、「ものをかんだり切り刻んだりするときの、歯ざわりや切れ味がよいさま」（大辞泉）のことをいう。
＜食感の評価＞
◎ シャキシャキ感が対照よりかなりある
○ シャキシャキ感が対照よりある
△ シャキシャキ感が対照よりややある
× シャキシャキ感が対照と同じ、もしくは、ない
(2) Cooking conditions and evaluation:
1. A steam convection oven (Panasonic healsio AX-X1; water oven; bottom) was preheated to 150 ° C.
2. The tip of the data logger of the thermometer was inserted into the bean sprouts for cooking, placed in a steam convection oven (set at 150 ° C.), and when the temperature reached 85 ° C., cooking was terminated.
3. The cooked bean sprouts were eaten by three people, and after a discussion, the texture was evaluated according to the following criteria. The results are shown in Table 3. “Crispy” means “a good texture and sharpness when biting or chopping things” (Daisensen).
<Evaluation of texture>
◎ There is a lot of crispness compared to the control. ○ There is crispness more than the control. △ There is a little crispness than the control.
表３に示したように、油脂組成物の界面張力（ｍＮ／ｍ）が０．４６〜１３．８２において、調理されたもやしの食感が良好であり、０．４６〜０．９４において、その食感がさらに良好であった。一方、界面張力（ｍＮ／ｍ）が２４．１３や測定できない場合には、調理されたもやしの食感は十分ではなかった。また、フライパンでの調理には、良好であると報告されている比較例３−２の油脂組成物であっても、スチームコンベクションオーブンでの調理においては、食感の良好な食品を得ることができなかった。 As shown in Table 3, when the interfacial tension (mN / m) of the oil and fat composition is 0.46 to 13.82, the texture of the cooked bean sprouts is good, and from 0.46 to 0.94, The texture was even better. On the other hand, when the interfacial tension (mN / m) was 24.13 or could not be measured, the texture of the cooked bean sprouts was not sufficient. Moreover, even if it is the oil-and-fat composition of Comparative Example 3-2 reported to be favorable for cooking in a frying pan, a food having a good texture can be obtained in cooking in a steam convection oven. could not.
キャベツを適当な大きさにカットして、実施例３−２の油脂組成物を用いて、スチームコンベクションオーブンで調理したところ、シャキシャキした食感の良好なキャベツ炒めを得ることができた。 When the cabbage was cut into an appropriate size and cooked in a steam convection oven using the oil and fat composition of Example 3-2, a fried cabbage with a good crispy texture could be obtained.
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| JPH0716052A (en) * | 1993-06-30 | 1995-01-20 | Kao Corp | Oil and fat composition for preparation of fried food |
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| JP2022107745A (en) | 2022-07-22 |
| JP7463433B2 (en) | 2024-04-08 |
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