JP2020043845A - Composition for pretreatment for cooking of food materials, and manufacturing method of cooked foods - Google Patents
Composition for pretreatment for cooking of food materials, and manufacturing method of cooked foods Download PDFInfo
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Abstract
Description
本発明は、食肉類、魚介類等の食材を加熱調理する前に付着させる下処理用組成物であって、得られる加熱調理食品の歩留り及びジューシー感を向上させるとともに、食材表面にぬめりが生じることを抑制する下処理用組成物、並びに歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品の製造方法に関する。 The present invention relates to a pretreatment composition for attaching foodstuffs such as meat and seafood before cooking, and improves the yield and juicy feeling of the resulting cooked food, and causes slime on the foodstuff surface. The present invention relates to a composition for pretreatment, which suppresses the occurrence of heat treatment, and a method for producing a cooked food product having a good yield and a juicy feeling and suppressing sliminess of a food material surface.
鶏肉、豚肉、牛肉等の食肉類、ブリ、マグロ、エビ、ホタテ貝等の魚介類等の食材を焼成、油ちょう、蒸し、電子レンジ調理等によって加熱調理した加熱調理食品は、家庭内で調理される他、飲食店やスーパーマーケット等のバックヤード、食品加工・食品製造工場等で調理されている。一般に、食材を加熱調理する場合、加熱調理時に食材から肉汁等のうま味を含む水分が抜け出し、得られる加熱調理食品の歩留りが低下するだけでなく、食品のジューシー感が低下してしまう場合がある。そこで、従来から、食品の加熱調理後の歩留り及びジューシー感を向上させるため、加熱調理する前に、食材を糖質等を含む液体に浸漬したり、食材に小麦粉、澱粉等を含む粉体をまぶしたりする下処理が行われている。 Cooking foods such as chicken, pork, beef, etc., and foods such as yellowtail, tuna, shrimp, scallop, and other seafood are cooked at home by baking, frying, steaming, microwave cooking, etc. In addition, it is cooked in backyards such as restaurants and supermarkets, and in food processing and food manufacturing factories. Generally, when cooking foods, moisture including umami such as gravy escapes from the foods during cooking, which not only reduces the yield of the cooked food obtained, but also reduces the juicy feeling of the food. . Therefore, conventionally, in order to improve the yield and juicy feeling after cooking food, before cooking, the food is immersed in a liquid containing carbohydrates or the like, and the powder containing flour, starch or the like is added to the food. Preparatory processing for glare has been performed.
近年、加熱調理食品の歩留りの向上や美味しさの追及のため、食材の加熱調理前の下処理技術について、さらなる技術開発が進められている。例えば、特許文献１では、鳥獣肉、魚介類等の加熱調理食品において、加熱前の下処理段階で用いることにより、歩留まりを従来品並に維持しつつ、２４時間の常温ないしチルド又は冷凍保存後でもソフト感・ジューシー感、繊維感を保ち、食味の劣化しない食肉用改良剤を提供することを目的とし、塩化ナトリウムに対しマグネシウムを０．０２〜０．７重量部含む焼き塩１重量部に対し、グルタチオンが０．００１〜０．１重量部、糖アルコール及び／又はオリゴ糖が１．０〜５．５重量部、及び澱粉のエステル化又は／及びエーテル化された澱粉誘導体が０．１〜２．５重量部含有されてなることを特徴とする食肉用改良剤が開示されている。また、特許文献２では、小売店や飲食店のバックヤードにおけるオペレーションの負荷を軽減しつつ、調味と食肉の肉質改善を同時に行うことが可能な調味肉の製造方法、及び食肉の肉質改善処理を短時間で行う場合と長時間で行う場合の双方に適用可能であり、かつ処理後に廃液が多量に生じてしまうような過分量の処理液を用いる必要のない肉質改善処理がなされた調味肉の製造方法の実現を目的とし、食肉を、（ａ）塩分が３〜１０質量％、（ｂ）未膨潤状態のリン酸架橋澱粉が２〜７質量％含有されている処理液であって処理対象である食肉との重量対比で１０〜２０％の分量の処理液に４８時間までの所定の時間接触させ、前記食肉に前記処理液を浸透させることにより、加熱調理時の歩留改善処理がなされた調味肉の製造方法が開示されている。 In recent years, in order to improve the yield of cooked foods and to pursue deliciousness, further technological development has been promoted regarding pretreatment techniques before cooking foods. For example, in Patent Document 1, in cooked foods such as poultry meat, seafood, and the like, by using in the pretreatment stage before heating, the yield is maintained at the same level as conventional products, and after room temperature or chilled or frozen storage for 24 hours. However, the purpose is to provide a meat improver which does not deteriorate in taste while maintaining a soft feeling, a juicy feeling and a fibrous feeling. For 1 part by weight of roasted salt containing 0.02 to 0.7 parts by weight of magnesium with respect to sodium chloride. Glutathione in an amount of 0.001 to 0.1 parts by weight, sugar alcohol and / or oligosaccharide in an amount of 1.0 to 5.5 parts by weight, and starch esterified and / or etherified starch derivative in an amount of 0.1 to 0.1 parts by weight. A meat improver characterized by containing 2.5 parts by weight is disclosed. Further, in Patent Document 2, a method for producing seasoned meat capable of simultaneously performing seasoning and meat quality improvement while reducing the load of operation in the backyard of a retail store or restaurant, and a meat quality improvement process are described. It is applicable to both the case where the treatment is performed in a short time and the case where the treatment is performed for a long time, and it is not necessary to use an excessive amount of the treatment liquid such that a large amount of waste liquid is generated after the treatment. For the purpose of realizing the production method, the meat is treated with (a) salt content of 3 to 10% by mass, and (b) 2 to 7% by mass of an unswelled phosphoric acid crosslinked starch, and By contacting the treatment liquid in an amount of 10 to 20% with respect to the weight of the meat for a predetermined time period of up to 48 hours to infiltrate the meat with the treatment liquid, the yield improvement processing during heating and cooking is performed. How to make seasoned meat It is shown.
しかしながら、特許文献１及び２の技術のように、澱粉を含む下処理液で浸漬した場合、焼成等の加熱調理後の食材表面に澱粉由来のぬめりが生じ、加熱調理食品の食感が低下する場合がある。 However, when immersed in a pretreatment liquid containing starch as in the techniques of Patent Documents 1 and 2, starch-derived slimming occurs on the surface of the food after cooking such as baking, and the texture of the cooked food is reduced. There are cases.
したがって、本発明の目的は、食肉類、魚介類等の食材を加熱調理する前に前記食材に付着させる下処理用組成物であって、得られる加熱調理食品の歩留り及びジューシー感を向上させるとともに、食材表面にぬめりが生じることを抑制する下処理用組成物、並びに歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品の製造方法を提供することにある。 Therefore, an object of the present invention is a composition for pretreatment which is attached to foods such as meat, seafood, etc. before the foods are cooked, while improving the yield and juicy feeling of the obtained cooked foods. It is an object of the present invention to provide a preparation composition for suppressing the occurrence of slime on the surface of a food material, and a method for producing a cooked food having good yield and a juicy feeling, and having a suppressed slime on the surface of the food material.
本発明者らは、下処理用組成物の配合について、種々検討した結果、所定の２種類の澱粉を所定の割合で配合することで上記課題を解決できることを見出した。 The present inventors have conducted various studies on the formulation of the composition for pretreatment, and as a result, have found that the above-mentioned problems can be solved by blending two types of starch at a predetermined ratio.
すなわち、上記目的は、食材を加熱調理する前に前記食材に付着させる下処理用組成物であって、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びにタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする下処理用組成物によって達成される。また、上記目的は、食材に下処理用組成物を付着させる下処理工程、及び前記下処理した食材を加熱調理する工程を含む加熱調理食品の製造方法であって、前記下処理用組成物が、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びにタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする加熱調理食品の製造方法によって達成される。なお、本発明において、「下処理用組成物」とは、食肉類、魚介類等の食材を加熱調理する前に、食材を漬け込んだり、食材にまぶしたり、揉み込んだりすることにより、食材の調味や物性調整等の下ごしらえをするための下処理液、又は下処理用粉粒体のことを称し、例えば、調味液、浸漬液、調味粉、打ち粉等が挙げられる。 That is, the above-mentioned object is a composition for pretreatment to be adhered to the food before the food is cooked, and is at least one selected from the group consisting of waxy corn starch, corn starch, potato starch, and processed starch thereof. Of starch (starch A), and one or more starches (starch B) selected from the group consisting of processed starch of tapioca starch. Further, the above object is a method for producing a cooked food including a pretreatment step of attaching a pretreatment composition to food, and a step of heating and cooking the pretreated food, wherein the pretreatment composition is used. , Waxy corn starch, corn starch, potato starch, and one or more starches selected from the group consisting of modified starch thereof (starch A), and one or more starches selected from the group consisting of processed starch of tapioca starch ( This is achieved by a method for producing cooked food, characterized by comprising starch B). In the present invention, the `` composition for pretreatment '' refers to meat, fish and shellfish, etc., before cooking the food, by immersing the food, dusting the food, or rubbing the food. The term refers to a pretreatment liquid or a powder for pretreatment for preparing preparations such as seasoning and physical property adjustment, and includes, for example, a seasoning liquid, an immersion liquid, a seasoning powder, and a powdered powder.
本発明の下処理用組成物、及び加熱調理食品の製造方法を用いることにより、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品を容易に製造することができる。 By using the composition for pretreatment and the method for producing a cooked food of the present invention, it is possible to easily produce a cooked food that has a good yield and a juicy feeling and that suppresses the slimming of the food material surface.
［下処理用組成物］
本発明の下処理用組成物は、食材を加熱調理する前に前記食材に付着させる下処理用組成物であって、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びにタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする。澱粉Ａ及び澱粉Ｂを配合した本発明の下処理用組成物を加熱調理前に食材に付着させることにより、加熱調理時の食材からのうま味を含む水分や油脂等の流出を抑制することができ、得られる加熱調理食品の歩留り及びジューシー感を向上させるとともに、食材表面にぬめりが生じることを抑制することができる。後述する実施例で示す通り、本発明の下処理用組成物を食材に付着させる量は、加熱調理前の食材の種類、大きさ等に応じて、本発明の効果が得られるように適宜調整することができる。
[Composition for preparation]
The pretreatment composition of the present invention is a pretreatment composition to be adhered to the food before cooking the food, and is selected from the group consisting of waxy corn starch, corn starch, potato starch, and processed starch thereof. One or more types of starch (starch A) and one or more types of starch (starch B) selected from the group consisting of processed starch of tapioca starch. By adhering the composition for pretreatment of the present invention containing starch A and starch B to food before cooking, it is possible to suppress the outflow of water, oil and fats including umami from the food during cooking. In addition, the yield and juicy feeling of the obtained cooked food can be improved, and the occurrence of slime on the food material surface can be suppressed. As shown in the examples described below, the amount of the pretreatment composition of the present invention adhered to food is appropriately adjusted according to the type, size, and the like of the food before cooking, so that the effects of the present invention can be obtained. can do.
本発明において、澱粉Ａ及び澱粉Ｂの配合する割合は特に制限はない。本発明の効果をより有効に得るため、前記澱粉Ａの含有量と前記澱粉Ｂの含有量の比（澱粉Ａ：澱粉Ｂ）は、１：９〜９：１の範囲であることが好ましく、１：９〜８：２であることがより好ましく、３：７〜７：３であることがさらに好ましい。 In the present invention, the mixing ratio of starch A and starch B is not particularly limited. In order to more effectively obtain the effects of the present invention, the ratio of the content of the starch A to the content of the starch B (starch A: starch B) is preferably in the range of 1: 9 to 9: 1, The ratio is more preferably 1: 9 to 8: 2, and still more preferably 3: 7 to 7: 3.
本発明において、澱粉Ａは、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの澱粉を原料澱粉として、物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉からなる群から選択される１種以上の澱粉である。加工澱粉としては、本発明の効果を損なわない限り特に制限はない。例えば、酵素処理澱粉、アルファー化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；漂白澱粉；アセチル化澱粉等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル化澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉等が挙げられる。これらの澱粉を１種単独、又は複数種を組み合わせて用いることができる。本発明において、澱粉Ａにおける加工澱粉は、アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉、エーテル化リン酸架橋澱粉からなる群から選択される１種以上の加工澱粉であることが好ましく、アセチル化リン酸架橋澱粉、及び／又はエーテル化リン酸架橋澱粉であることがさらに好ましい。 In the present invention, the starch A is selected from the group consisting of waxy corn starch, corn starch, potato starch, and processed starch obtained by subjecting those starches to raw material starch and performing physical or chemical processing singly or in combination. More than one kind of starch. The processed starch is not particularly limited as long as the effects of the present invention are not impaired. Enzyme-treated starch, pregelatinized starch; moist heat-treated starch; oxidized starch; acid-treated starch; bleached starch; esterified starch such as acetylated starch; phosphorylated starch; etherified starch such as hydroxypropylated starch; Crosslinked starches such as starch and adipic acid crosslinked starch; a plurality of acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. And modified starch obtained by combining the above processes. These starches can be used alone or in combination of two or more. In the present invention, the modified starch in starch A is preferably at least one modified starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch, and etherified phosphoric acid crosslinked starch. And acetylated phosphate crosslinked starch and / or etherified phosphate crosslinked starch.
本発明において、澱粉Ｂは、キャッサバから得られるタピオカ澱粉を原料澱粉として、物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉からなる群から選択される１種以上の澱粉である。加工澱粉としては、本発明の効果を損なわない限り特に制限はない。例えば、酵素処理澱粉、アルファー化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；漂白澱粉；アセチル化澱粉等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル化澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉等が挙げられる。これらの澱粉を１種単独、又は複数種を組み合わせて用いることができる。本発明において、澱粉Ｂにおける加工澱粉は、アセチル化澱粉、エーテル化澱粉、リン酸架橋澱粉、アセチル化リン酸架橋澱粉、エーテル化リン酸架橋澱粉からなる群から選択される１種以上の加工澱粉であることが好ましく、リン酸架橋を施された加工澱粉であることがさらに好ましい。澱粉Ａ及び澱粉Ｂは、該当する市販の澱粉製品を適宜選択して使用することができる。 In the present invention, the starch B is one or more types of starch selected from the group consisting of processed starch obtained by subjecting tapioca starch obtained from cassava as a raw material starch to physical or chemical processing alone or in combination. . The processed starch is not particularly limited as long as the effects of the present invention are not impaired. Enzyme-treated starch, pregelatinized starch; moist heat-treated starch; oxidized starch; acid-treated starch; bleached starch; esterified starch such as acetylated starch; phosphorylated starch; etherified starch such as hydroxypropylated starch; Crosslinked starches such as starch and adipic acid crosslinked starch; a plurality of acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. And modified starch obtained by combining the above processes. These starches can be used alone or in combination of two or more. In the present invention, the modified starch in starch B is at least one modified starch selected from the group consisting of acetylated starch, etherified starch, phosphoric acid-crosslinked starch, acetylated phosphoric acid-crosslinked starch, and etherified phosphoric acid-crosslinked starch. And more preferably a modified starch crosslinked with phosphoric acid. As the starch A and the starch B, a corresponding commercially available starch product can be appropriately selected and used.
本発明の下処理用組成物は、本発明の効果を損なわない限り、上述の澱粉Ａ及び澱粉Ｂ以外に、一般に下処理用組成物に使用される材料を適宜含んでいてもよい。例えば、水；デキストリン、オリゴ糖、ショ糖、マルトース、ぶどう糖、果糖等の糖質；卵白粉、卵黄粉、全卵粉、小麦たん白、乳たん白、大豆たん白等のたん白素材；植物性油脂、動物性油脂、加工油脂、粉末油脂等の油脂；食塩、醤油、味噌、酒、みりん、グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸ナトリウム等の調味料類；コショウ、山椒、唐辛子、パプリカ等の香辛料類；畜肉、魚介、果実、野菜類由来のペーストやエキス類；キサンタンガム、グアガム、タマリンドガム、ローカストビーンガム、ジェランガム、カードラン、及びカラギーナン等の増粘剤；グリセリン脂肪酸エステル、レシチン等の乳化剤；その他、酵素、種々の品質改良剤等が挙げられる。澱粉Ａ及び澱粉Ｂ以外の澱粉類、例えば、小麦澱粉、サゴ澱粉、米澱粉、甘藷澱粉等の澱粉、及びこれらの澱粉に物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉等の澱粉類、及び薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等の小麦粉、米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロコシ粉、これらの穀粉を加熱処理した加熱処理穀粉等の穀粉類も、本発明の効果を損なわない限り含んでいてもよい。 The pretreatment composition of the present invention may appropriately contain, in addition to the above-described starch A and starch B, materials generally used in the pretreatment composition as long as the effects of the present invention are not impaired. For example, water; carbohydrates such as dextrin, oligosaccharide, sucrose, maltose, glucose, and fructose; protein materials such as egg white powder, egg yolk powder, whole egg powder, wheat protein, milk protein, soy protein, and plants; Fats and oils, animal fats, processed fats, powdered fats and the like; seasonings such as salt, soy sauce, miso, sake, mirin, sodium glutamate, sodium inosinate, sodium guanylate; pepper, sansho, pepper, paprika, etc. Spices; pastes and extracts from meat, seafood, fruits and vegetables; thickeners such as xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, curdlan, and carrageenan; glycerin fatty acid esters, lecithin, etc. Emulsifiers; enzymes, various quality improvers, and the like. Starches other than starch A and starch B, for example, starches such as wheat starch, sago starch, rice starch, sweet potato starch, and processed starch obtained by subjecting these starches to physical or chemical processing alone or in combination of a plurality of them Starch, flour, medium flour, semi-strong flour, strong flour, whole flour, durum flour, etc., rice flour, barley flour, soy flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and heating these flours Flours such as heat-treated flour may be included as long as the effects of the present invention are not impaired.
［加熱調理食品の製造方法］
本発明の加熱調理食品の製造方法は、食材に下処理用組成物を付着させる下処理工程、及び前記下処理した食材を加熱調理する工程を含む加熱調理食品の製造方法であって、前記下処理用組成物が、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、及びタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする。食材の加熱調理の前に、澱粉Ａ及び澱粉Ｂを配合した下処理用組成物を付着させる下処理工程により、上述の通り、加熱調理時の食材からのうま味を含む水分や油脂等の流出を抑制することができ、得られる加熱調理食品の歩留り及びジューシー感を向上させるとともに、食材表面にぬめりが生じることを抑制することができる。本発明の加熱調理食品の製造方法は、常法に従って実施することができる。例えば、調味液、浸漬液等の下処理液に食材を漬け込んだり、前記下処理液を食材に揉み込んだり、又は調味粉、打ち粉等の下処理用粉粒体を食材にまぶしたり、揉み込んだりすることにより、食材に下処理用組成物を付着させた後、製造する加熱調理食品に応じて、下処理した食材をそのまま、又は必要に応じてさらにブレッダーやバッター等を付着させて、焼成、油ちょう、蒸し、電子レンジ調理等の加熱調理を適切な温度、適切な時間で実施する。なお、食材に下処理用組成物を付着させておく時間は特に制限はなく、下処理用組成物を食材にまぶしたり、揉み込んだりした後、短時間（数分〜数十分）で加熱調理してもよく、下処理用組成物に食材を長時間（数時間から数十時間）漬け込んだ後、加熱調理してもよい。本発明の製造方法によって得られた加熱調理食品は、上述の通り、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品である。
[Manufacturing method of cooked food]
The method for producing a cooked food of the present invention is a method for producing a cooked food, comprising: a pretreatment step of attaching a pretreatment composition to food, and a step of heating and cooking the prepared food. The treatment composition is selected from the group consisting of one or more starches (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and modified starch thereof, and 1 selected from the group consisting of modified starch of tapioca starch. It is characterized by containing more than one kind of starch (starch B). As described above, by the pre-treatment step of attaching a pre-treatment composition containing starch A and starch B before cooking the food, the outflow of water, oil, and fat, including umami, from the food during cooking is performed as described above. The yield and the juicy feeling of the obtained cooked food can be improved, and the occurrence of slime on the food material surface can be suppressed. The method for producing a cooked food of the present invention can be carried out according to a conventional method. For example, seasoning liquid, soaking the food in a pretreatment liquid such as an immersion liquid, kneading the pretreatment liquid into the food, or seasoning powder, dusting the powdery material for the pretreatment such as flouring, or kneading the food. By injecting, after attaching the composition for pretreatment to the food, depending on the cooked food to be produced, the pretreated food as it is, or by further attaching a breader or batter, etc., if necessary, Heating such as baking, fry, steaming, microwave cooking, etc. is performed at an appropriate temperature and for an appropriate time. There is no particular limitation on the time during which the pretreatment composition is allowed to adhere to the food, and after the pretreatment composition is sprayed or rubbed on the food, heating is performed in a short time (several minutes to several tens of minutes). The food may be cooked, or the food may be immersed in the pretreatment composition for a long time (several hours to several tens of hours) and then cooked. As described above, the cooked food product obtained by the production method of the present invention is a cooked food product having a good yield and a juicy feeling, and having less slimy food surfaces.
本発明の加熱調理食品の製造方法において、前記下処理用組成物の好ましい態様は、上述の本発明の下処理用組成物の場合と同様である。したがって、前記澱粉Ａの含有量と前記澱粉Ｂの含有量の比（澱粉Ａ：澱粉Ｂ）は、１：９〜９：１の範囲であることが好ましく、１：９〜８：２であることがより好ましく、３：７〜７：３であることがさらに好ましい。また、澱粉Ａにおける加工澱粉は、アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉、エーテル化リン酸架橋澱粉からなる群から選択される１種以上の加工澱粉であることが好ましく、アセチル化リン酸架橋澱粉、及び／又はエーテル化リン酸架橋澱粉であることがより好ましい。さらに、澱粉Ｂにおける加工澱粉は、アセチル化澱粉、エーテル化澱粉、リン酸架橋澱粉、アセチル化リン酸架橋澱粉、エーテル化リン酸架橋澱粉からなる群から選択される１種以上の加工澱粉であることが好ましく、リン酸架橋を施された加工澱粉であることがより好ましい。本発明の加熱調理食品の製造方法においては、前記下処理用組成物として、本発明の下処理用組成物を用いてもよく、上述の本発明の下処理用組成物に含まれる前記澱粉Ａ及び前記澱粉Ｂ、並びにその他の材料を、それぞれ個別に、又は一部が予め混合されたものを用いて混合した組成物を用いてもよい。本発明の加熱調理食品の製造方法においては、容易に使用できる点で、前記下処理用組成物として本発明の下処理用組成物を用いることが好ましい。 In the method for producing a cooked food according to the present invention, preferred embodiments of the pretreatment composition are the same as those of the above-described pretreatment composition of the present invention. Accordingly, the ratio of the content of the starch A to the content of the starch B (starch A: starch B) is preferably in the range of 1: 9 to 9: 1, and is 1: 9 to 8: 2. More preferably, the ratio is 3: 7 to 7: 3. The modified starch in starch A is preferably at least one modified starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch, and etherified phosphoric acid crosslinked starch. More preferably, it is a cross-linked phosphorylated phosphoric acid starch and / or a cross-linked etherified phosphoric acid starch. Further, the modified starch in starch B is at least one modified starch selected from the group consisting of acetylated starch, etherified starch, phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, and etherified phosphoric acid crosslinked starch. The modified starch is more preferably a phosphate-crosslinked processed starch. In the method for producing a cooked food of the present invention, the undertreatment composition of the present invention may be used as the undertreatment composition, and the starch A contained in the above-described undertreatment composition of the present invention may be used. A composition in which the starch B and the other materials are individually or partially mixed in advance may be used. In the method for producing a cooked food of the present invention, it is preferable to use the undertreatment composition of the present invention as the undertreatment composition in that it can be easily used.
本発明の加熱調理食品の製造方法の下処理工程において、食材に下処理用組成物を付着させる量は、加熱調理前の食材の種類、大きさ等に応じて、本発明の効果が得られるように適宜調整することができる。本発明の製造方法において、前記下処理工程における、前記食材に前記下処理用組成物を付着させる量は、前記食材１００質量に対して、前記澱粉Ａ及び前記澱粉Ｂの総質量として０．２〜２．４質量部であることが好ましく、０．２〜２．３質量部がより好ましく、１．０〜２．３質量部がさらに好ましく、１．４〜２．３質量部が特に好ましい。後述する実施例で示す通り、前記食材に対する澱粉Ａ及び澱粉Ｂの総質量が少な過ぎると、加熱調理食品の歩留り及びジューシー感を向上させる効果が十分得られない場合があり、多過ぎると、食材表面のぬめりが生じてしまう場合がある。 In the pretreatment step of the method for producing a cooked food according to the present invention, the amount of the pretreatment composition adhered to the food material depends on the type, size, etc. of the food material before cooking, and the effects of the present invention can be obtained. Can be adjusted appropriately. In the production method of the present invention, in the pretreatment step, the amount of the pretreatment composition adhered to the food is 0.2 mass as the total mass of the starch A and the starch B with respect to 100 mass of the food. To 2.4 parts by mass, more preferably 0.2 to 2.3 parts by mass, still more preferably 1.0 to 2.3 parts by mass, and particularly preferably 1.4 to 2.3 parts by mass. . As shown in the examples described below, if the total mass of starch A and starch B with respect to the food is too small, the effect of improving the yield and juicy feeling of the cooked food may not be sufficiently obtained. The surface may be slimmed.
本発明の加熱調理食品の製造方法において、加熱調理食品としては、特に制限はない。例えば、鶏肉、豚肉、牛肉等の食肉類、ブリ、サバ、サケ、タラ、エビ、ホタテ貝等の魚介類等の焼成調理食品、油ちょう調理食品、蒸し調理食品、電子レンジ調理食品等が挙げられる。本発明の製造方法は、加熱調理後の歩留りが低下し易く、従来の下処理用組成物では食材表面のぬめりが生じ易い焼成調理食品を製造する場合に使用することが好ましい。 In the method for producing cooked food of the present invention, the cooked food is not particularly limited. For example, meats such as chicken, pork, beef, etc., baked foods such as seafood such as yellowtail, mackerel, salmon, cod, shrimp, scallop, baked foods, fried cooked foods, steamed cooked foods, microwave cooked foods, etc. Can be The production method of the present invention is preferably used when producing a baked and cooked food product in which the yield after heating and cooking is liable to be reduced and the surface of a food material is easily slicked with a conventional preparation composition.
以下、本発明を実施例により詳細に説明する。
１．澱粉材料について
実施例及び比較例の下処理用組成物に使用した澱粉材料を表１に示した。
Hereinafter, the present invention will be described in detail with reference to examples.
1. Starch materials Table 1 shows the starch materials used in the compositions for pretreatment in Examples and Comparative Examples.
２． 加熱調理食品の製造及び評価
（１）鶏肉加熱調理食品の製造（調味液使用）
下処理用組成物として調味液を用いて鶏肉加熱調理食品を製造した。参考例１、各実施例、及び各比較例の調味液は、水６４質量部、砂糖１１質量部、グルタミン酸ナトリウム１０質量部、食塩１０質量部、パプリカ３質量部、カイエンペッパー２質量部を混合したべース調味液を調製し、表２〜５に示した配合率で混合した澱粉と混合して調製した（参考例１はベース調味液のみ）。まず、鶏もも肉（皮なし）３０ｇ×１５個と、調味液（ベース調味液（食材１００質量部に対して１０質量部）、表に示した添加量の澱粉を含む）をボールに入れて混合し、冷蔵庫内で１時間漬け込んだ（漬け込み時間の検討の場合は表５に示した時間漬け込んだ）。その後バットに網を敷き、下処理した鶏もも肉を網に乗せ、ジェットオーブン（株式会社フジマック）で２００℃、１５分間焼成した。
（２）加熱調理食品の評価
（ｉ）加熱後歩留り
焼成後の鶏もも肉の質量を測定し、下処理前の鶏もも肉の質量に対する歩留り（質量％）を算出した。結果を表２〜５に示す。
（ｉｉ）ジューシー感及び食材表面のぬめり
焼成後、約１時間後の加熱調理食品を試食し、食材のジューシー感及び食材表面のぬめりについて、専門パネル５名で評価した。具体的には、以下の評価基準に基づいて評価し、パネル全員で相談して評価結果を決定した。結果を表２〜５に示す。なお、焼成後１日冷蔵保存した後、電子レンジで再加熱して試食、評価した場合も同様な結果であった（表には示していない）。
・ジューシー感（食品を噛んだときに、食材からの肉汁等のうま味を含む水分や油脂等が口の中に広がる食感）
５：食材がジューシーに仕上がり、非常に良い
４：食材がジューシーに仕上がり、良い
３：普通
２：食材のジューシー感がやや劣る
１：食材のジューシー感がなく、非常に劣る
・食材表面のぬめり
○：加熱後の食材の表面に、澱粉由来のぬめりが全く感じられない
△：加熱後の食材の表面に、澱粉由来のぬめりがやや感じられるが、許容範囲
×：加熱後の食材の表面に、澱粉由来のぬめりが感じられる
2. Production and evaluation of cooked food (1) Production of cooked chicken food (using seasoning liquid)
A cooked chicken meat food was produced using the seasoning liquid as the preparation composition. The seasoning liquids of Reference Example 1, Examples and Comparative Examples were prepared by mixing water 64 parts by mass, sugar 11 parts by mass, sodium glutamate 10 parts by mass, salt 10 parts by mass, paprika 3 parts by mass, and cayenne pepper 2 parts by mass. The prepared base seasoning liquid was prepared and mixed with starch mixed at the compounding ratios shown in Tables 2 to 5 (Reference Example 1 was a base seasoning liquid only). First, 30 g of chicken thigh (without skin) x 15 pieces, and a seasoning solution (including a base seasoning solution (10 parts by mass with respect to 100 parts by mass of ingredients) and starch in the amount indicated in the table) are mixed in a bowl. Then, it was immersed in the refrigerator for 1 hour (when immersion time was examined, it was immersed in the time shown in Table 5). Thereafter, a net was laid on the bat, and the prepared chicken thighs were placed on the net, and baked in a jet oven (Fujimac Co., Ltd.) at 200 ° C. for 15 minutes.
(2) Evaluation of cooked food (i) Yield after heating The mass of chicken thigh after baking was measured, and the yield (% by mass) relative to the mass of chicken thigh before pretreatment was calculated. The results are shown in Tables 2 to 5.
(Ii) Succulent feeling and sliminess of food surface After baking, the cooked food about 1 hour later was tasted, and the juicy feeling of the food material and sliminess of the food surface were evaluated by five specialized panels. Specifically, evaluations were made based on the following evaluation criteria, and all the panels consulted to determine the evaluation results. The results are shown in Tables 2 to 5. Similar results were obtained when the samples were refrigerated and stored for one day after firing, then reheated in a microwave oven, sampled, and evaluated (not shown in the table).
・ Succulent feeling (texture that spreads water and oils and fats including umami such as gravy from ingredients in the mouth when chewing food)
5: Ingredients are juicy, very good 4: Ingredients are juicy, good 3: Normal 2: Ingredients are slightly inferior 1: Insufficient in ingredients, very inferior : No sliminess derived from starch is felt on the surface of the heated food. Δ: Slight slime derived from starch is slightly felt on the surface of the heated food. You can feel the slime from starch
表２に示した通り、ヒドロキシプロピル化リン酸架橋ワキシーコーンスターチ、コーンスターチ、及び馬鈴薯澱粉（澱粉Ａ−１〜Ａ−３）のいずれか１種の澱粉、並びにタピオカ澱粉の加工澱粉（澱粉Ｂ−１〜Ｂ−５）のいずれか１種の澱粉を含む調味液を用いた実施例１〜７では、澱粉を含まない調味液を用いた参考例１と比較して、加熱後歩留りが良好で、食材のジューシー感の評価が高く、食材表面のぬめりの評価も良好であった。一方、澱粉Ａ−１、又は澱粉Ａ−３のみを含む調味液を用いた比較例１及び比較例２では加熱後歩留り及びジューシー感の評価は良好であったが、食材表面のぬめりの評価が悪かった。また、澱粉Ｂ−１〜Ｂ−４のいずれか１種のみを含む調味液を用いた比較例３〜６は、食材表面のぬめりの評価は良好であったが、加熱後歩留りがやや低く、ジューシー感の評価が悪かった。したがって、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びにタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含む調味液で鶏肉を下処理することで、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された鶏肉加熱調理食品を製造できることが示唆された。 As shown in Table 2, any one of hydroxypropylated phosphate-crosslinked waxy corn starch, corn starch, and potato starch (starch A-1 to A-3), and a processed starch of tapioca starch (starch B-1) In Examples 1 to 7 using a seasoning solution containing any one of starches of any one of (A) to (B-5), the yield after heating was better as compared with Reference Example 1 using a seasoning solution containing no starch. The evaluation of the juicy feeling of the food was high, and the evaluation of the sliminess of the food surface was also good. On the other hand, in Comparative Examples 1 and 2 using a seasoning solution containing only starch A-1 or starch A-3, the yield after heating and the evaluation of the juicy feeling were good, but the evaluation of the sliminess of the food surface was poor. It was bad. In Comparative Examples 3 to 6 using seasonings containing only one of starches B-1 to B-4, the evaluation of the sliminess of the food material surface was good, but the yield after heating was slightly lower. Evaluation of juicy feeling was bad. Accordingly, one or more starches (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and their modified starches, and one or more starches selected from the group consisting of the processed starches of tapioca starch It was suggested that, by pre-treating chicken with a seasoning liquid containing (starch B), a cooked chicken food with good yield and juicy feeling and with suppressed slimming of the food surface could be produced.
表３においては、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を用いて、調味液における澱粉Ａと澱粉Ｂの配合率の影響について検討した。表３に示した通り、澱粉Ａ−１の含有量と澱粉Ｂ−１の含有量の比（澱粉Ａ−１：澱粉Ｂ−１）が、１：９〜９：１の範囲の調味液を用いた実施例８〜１２で、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された（実施例１２は許容範囲）鶏肉加熱調理食品が得られた。実施例８〜１２の結果から、澱粉Ａの含有量と澱粉Ｂの含有量の比（澱粉Ａ：澱粉Ｂ）は、１：９〜９：１の範囲であることが好ましいことが示唆された。 In Table 3, using starch A-1 as starch A and starch B-1 as starch B, the effect of the mixing ratio of starch A and starch B in the seasoning liquid was examined. As shown in Table 3, the ratio of the content of starch A-1 to the content of starch B-1 (starch A-1: starch B-1) was used in a seasoning solution in the range of 1: 9 to 9: 1. In Examples 8 to 12 used, heat-cooked chicken meat with good yield and juicy feeling and suppressed slimming of the food material surface (Example 12 was acceptable) were obtained. The results of Examples 8 to 12 suggested that the ratio of the content of starch A to the content of starch B (starch A: starch B) was preferably in the range of 1: 9 to 9: 1. .
表４においては、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を用いて、調味液における澱粉Ａと澱粉Ｂの総添加量の影響について検討した。表４に示した通り、食材１００質量部に対して、澱粉Ａと澱粉Ｂの総添加量が０．２〜２．４質量部である調味液を用いた実施例１３〜１８で、歩留り及びジューシー感が良好で（実施例１３は普通）、且つ食材表面のぬめりが抑制された（実施例１８は許容範囲）鶏肉加熱調理食品が得られた。実施例１３〜１８の結果から、食材１００質量部に対して、澱粉Ａ及び澱粉Ｂの総質量は、０．２〜２．４質量部であることが好ましいことが示唆された。 In Table 4, using starch A-1 as starch A and starch B-1 as starch B, the effect of the total amount of starch A and starch B in the seasoning liquid was examined. As shown in Table 4, with respect to 100 parts by mass of the food material, in Examples 13 to 18 using the seasoning liquid in which the total amount of starch A and starch B was 0.2 to 2.4 parts by mass, the yield and A cooked chicken food having a good juicy feeling (normal in Example 13) and suppressing the slimming of the food material surface (Example 18 was acceptable) was obtained. The results of Examples 13 to 18 suggested that the total mass of starch A and starch B is preferably 0.2 to 2.4 parts by mass with respect to 100 parts by mass of the food material.
表５においては、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を用いて、調味液の浸漬時間の影響について検討した。表５に示した通り、食材の調味液への漬け込み時間を１５分間〜２２時間で行なった実施例１９〜２１で歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された鶏肉加熱調理食品が得られた。したがって、食材に調味液を付着させる時間は、短時間から長時間まで特に制限がないことが示唆された。 In Table 5, using starch A-1 as starch A and starch B-1 as starch B, the effect of the immersion time of the seasoning liquid was examined. As shown in Table 5, in Examples 19 to 21 in which the ingredients were immersed in the seasoning liquid for 15 minutes to 22 hours, the chickens were cooked with good yield and juicy feeling, and the slimming of the ingredients was suppressed. Food was obtained. Therefore, it was suggested that the time for attaching the seasoning liquid to the food was not particularly limited from a short time to a long time.
（３）鶏肉加熱調理食品の製造（調味粉使用）
下処理用組成物として調味粉を用いて鶏肉加熱調理食品を製造した。参考例２、及び実施例２２の調味粉は、砂糖１１質量部、グルタミン酸ナトリウム１０質量部、食塩８質量部、パプリカ３質量部、カイエンペッパー１質量部を混合したべース調味粉を調製し、表６に示した配合率で混合した澱粉と混合して調製した（参考例２はベース調味粉のみ）。まず、鶏もも肉（皮なし）３０ｇ×１５個と、調味粉（ベース調味粉（食材１００質量部に対して３．３質量部）、表に示した添加量の澱粉を含む）をボールに入れて混合した。その後バットに網を敷き、下処理した鶏もも肉を網に乗せ、ジェットオーブン（株式会社フジマック）で２００℃、１５分間焼成した。評価は２．（２）と同様に行なった。結果を表６に示す。
(3) Production of cooked chicken food (using seasoning powder)
A cooked chicken meat food was produced using seasoning powder as a composition for pretreatment. The seasoning powder of Reference Example 2 and Example 22 was prepared by mixing 11 parts by weight of sugar, 10 parts by weight of sodium glutamate, 8 parts by weight of salt, 3 parts by weight of paprika, and 1 part by weight of cayenne pepper to prepare a base seasoning powder. The mixture was prepared by mixing with starch mixed at the compounding ratio shown in Table 6 (Reference Example 2 was a base seasoning powder only). First, 30 g of chicken thigh (without skin) x 15 pieces and seasoning powder (base seasoning powder (3.3 parts by mass with respect to 100 parts by mass of food material, including starch in the amount indicated in the table)) are placed in a bowl. And mixed. Thereafter, a net was laid on the bat, and the prepared chicken thighs were placed on the net, and baked in a jet oven (Fujimac Co., Ltd.) at 200 ° C. for 15 minutes. Evaluation is 2. This was performed in the same manner as in (2). Table 6 shows the results.
表６に示した通り、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を含む調味粉を用いた実施例２２では、澱粉を含まない調味粉を用いた参考例２と比較して、加熱後歩留りが良好で、食材のジューシー感の評価が高く、食材表面のぬめりの評価も良好であった。したがって、下処理用組成物は、調味液等の下処理液の形態だけでなく、調味粉等の下処理用粉粒体の形態でも使用できることが示唆された。 As shown in Table 6, in Example 22 using a seasoning powder containing starch A-1 as starch A and starch B-1 as starch B, as compared with Reference Example 2 using a seasoning powder containing no starch. The yield after heating was good, the evaluation of the juicy feeling of the food was high, and the evaluation of the sliminess of the food surface was also good. Therefore, it was suggested that the pretreatment composition can be used not only in the form of a pretreatment liquid such as a seasoning liquid but also in the form of a pretreatment powder such as a seasoning powder.
（４）豚肉加熱調理食品の製造（調味液使用）
下処理用組成物として調味液を用いて豚肉加熱調理食品を製造した。参考例３、実施例２３の調味液は、砂糖２５質量部、濃口醤油２５質量部、料理酒２５質量部、みりん２５質量部を混合したべース調味液を調製し、表７に示した配合率で混合した澱粉と混合して調製した（参考例３はベース調味液のみ）。まず、豚ロース肉（１５０ｇ、厚さ約１ｃｍ）を３枚と、調味液（ベース調味液（食材１００質量部に対して１０質量部）、表に示した添加量の澱粉を含む）をボールに入れて混合した。その後バットに網を敷き、下処理した豚ロース肉を網に乗せ、ジェットオーブン（株式会社フジマック）で２００℃、１５分間焼成した。評価は２．（２）と同様に行なった。結果を表７に示す。
(4) Manufacture of cooked pork food (using seasoning liquid)
A cooked pork food product was produced using a seasoning liquid as a preparation composition. As the seasonings of Reference Example 3 and Example 23, a base seasoning solution was prepared by mixing 25 parts by mass of sugar, 25 parts by mass of soy sauce, 25 parts by mass of cooking sake, and 25 parts by mass of mirin. It was prepared by mixing with the starch mixed at the blending ratio (Reference Example 3 only the base seasoning liquid). First, three pieces of pork loin (150 g, thickness of about 1 cm), a seasoning liquid (including a base seasoning liquid (10 parts by mass with respect to 100 parts by mass of food ingredients), and the amount of starch shown in the table). And mixed. Thereafter, a net was laid on the vat, and the pork loin prepared was placed on the net and baked in a jet oven (Fujimac Co., Ltd.) at 200 ° C. for 15 minutes. Evaluation is 2. This was performed in the same manner as (2). Table 7 shows the results.
表７に示した通り、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を含む調味液を用いた実施例２３では、澱粉を含まない調味液を用いた参考例３と比較して、加熱後歩留りが良好で、食材のジューシー感の評価が高く、食材表面のぬめりの評価も良好であった。したがって、上述の下処理用組成物は、豚肉を加熱調理する場合も有効であることが示唆された。 As shown in Table 7, in Example 23 using a seasoning solution containing starch A-1 as starch A and starch B-1 as starch B, as compared with Reference Example 3 using a seasoning solution containing no starch. The yield after heating was good, the evaluation of the juicy feeling of the food was high, and the evaluation of the sliminess of the food surface was also good. Therefore, it was suggested that the above-mentioned composition for pretreatment is also effective when pork is cooked.
（５）魚（ブリ）加熱調理食品の製造（調味液使用）
下処理用組成物として調味液を用いて魚（ブリ）加熱調理食品を製造した。参考例４、実施例２４の調味液は、砂糖６質量部、醤油１２質量部、料理酒１２質量部、みりん１２質量部を混合したべース調味液を調製し、表８に示した配合率で混合した澱粉と混合して調製した（参考例４はベース調味液のみ）。まず、ブリの切り身８０ｇ×６枚と、調味液（ベース調味液（食材１００質量部に対して４２質量部）、表に示した添加量の澱粉を含む）をボールに入れて混合した。その後バットに網を敷き、下処理したブリの切り身を網に乗せ、ジェットオーブン（株式会社フジマック）で２００℃、１５分間焼成した。評価は２．（２）と同様に行なった。結果を表８に示す。
(5) Manufacture of cooked fish food (using seasoning liquid)
Using a seasoning liquid as a preparation composition, cooked fish (buri) food was produced. The seasonings of Reference Example 4 and Example 24 were prepared as base seasonings by mixing 6 parts by mass of sugar, 12 parts by mass of soy sauce, 12 parts by mass of cooked sake, and 12 parts by mass of mirin. The mixture was prepared by mixing with the starch mixed at the same ratio (Reference Example 4 was only the base seasoning liquid). First, 80 g of yellowtail fillet × 6 pieces and a seasoning solution (including a base seasoning solution (42 parts by mass with respect to 100 parts by mass of food material) and the added amount of starch shown in the table) were put in a bowl and mixed. Thereafter, a net was laid on the bat, and the cut of the prepared yellowtail was placed on the net and baked in a jet oven (Fujimac Co., Ltd.) at 200 ° C. for 15 minutes. Evaluation is 2. This was performed in the same manner as (2). Table 8 shows the results.
表８に示した通り、澱粉Ａとして澱粉Ａ−１、澱粉Ｂとして澱粉Ｂ−１を含む調味液を用いた実施例２４では、澱粉を含まない調味液を用いた参考例４と比較して、加熱後歩留りが良好で、食材のジューシー感の評価が高く、食材表面のぬめりの評価も良好であった。したがって、上述の下処理用組成物は、魚を加熱調理する場合も有効であることが示唆された。 As shown in Table 8, in Example 24 using a seasoning liquid containing starch A-1 as starch A and starch B-1 as starch B, as compared with Reference Example 4 using a seasoning liquid containing no starch. The yield after heating was good, the evaluation of the juicy feeling of the food was high, and the evaluation of the sliminess of the food surface was also good. Therefore, it was suggested that the above-mentioned composition for pretreatment is also effective when cooking fish.
以上により、ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びにタピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含む下処理用組成物を用いることで、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品を製造できることが示唆された。 As described above, one or more types of starch (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and their modified starches, and one or more types selected from the group consisting of modified starches of tapioca starch It has been suggested that the use of a pretreatment composition containing starch (starch B) can produce a cooked food having a good yield and a juicy feeling, and having less slimy food surfaces.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 It should be noted that the present invention is not limited to the configurations and examples of the above embodiments, and various modifications can be made within the scope of the invention.
本発明により、歩留り及びジューシー感が良好で、且つ食材表面のぬめりが抑制された加熱調理食品を容易に製造することができる。
According to the present invention, it is possible to easily produce a cooked food having a good yield and a juicy feeling, and having less sliminess of the food material surface.
Claims (7)
ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びに
タピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする下処理用組成物。 A pretreatment composition to be adhered to the food before cooking the food,
One or more starches (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and modified starch thereof, and one or more starches (starch selected from the group consisting of modified starch of tapioca starch) A composition for pretreatment comprising B).
前記下処理した食材を加熱調理する工程を含む加熱調理食品の製造方法であって、
前記下処理用組成物が、
ワキシーコーンスターチ、コーンスターチ、馬鈴薯澱粉、及びそれらの加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ａ）、並びに
タピオカ澱粉の加工澱粉からなる群から選択される１種以上の澱粉（澱粉Ｂ）を含むことを特徴とする加熱調理食品の製造方法。 A pretreatment step of attaching a pretreatment composition to food, and a method for producing a cooked food including a step of heating and cooking the pretreated food,
The undertreatment composition,
One or more starches (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and modified starch thereof, and one or more starches (starch selected from the group consisting of modified starch of tapioca starch) A method for producing a cooked food, comprising B).
The method for producing a cooked food according to claim 5 or 6, wherein the composition for pretreatment according to any one of claims 1 to 4 is used as the composition for pretreatment.
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