JP2020141645A - Oil and fat composition, water-in-oil emulsion, and minced meat processed frozen food - Google Patents

Abstract

To provide a minced meat processed frozen food having strong juicy feeling, containing transparent broth, and maintaining the juicy feeling even when cooled: and to provide an oil and fat composition and water-in-oil emulsion for obtaining such a minced meat processed frozen food.SOLUTION: An oil and fat composition for forming water-in-oil emulsion contains the following components (A)-(C): (A) edible oil and fat, (B) 1.0-10.0 mass% of a polyglycerol condensed ricinoleic acid ester, and (C) 0.1-3.0 mass% of a polyglyceryl fatty acid ester. In the oil and fat composition for a minced meat processed frozen food, with respect to the mass ratio of (A), (B), (C), (A)/[(B)+(C)] is 7-90, and also (B)/(C) is 10-2. The water-in-oil emulsion contains 10-50 mass% of the oil and at composition. The minced meat processed frozen food contains the water-in-oil emulsion.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for processed frozen foods of minced meat. More specifically, a water-in-oil emulsion using this oil / fat composition is characterized in that it has excellent heat resistance before freezing, but the emulsification is sufficiently broken by heating after freezing. Regarding the composition. Further, the present invention relates to a water-in-oil emulsion containing the oil-and-fat composition, or a frozen food containing the water-in-oil emulsion.

Since water and oil are immiscible with each other, an oil / fat composition containing an emulsifier is used when the oil is dispersed in water or the water is dispersed in oil. Such an oil / fat composition disperses water or oil in a continuous phase due to the interfacial tension reducing ability of the emulsifier.

When making a water-in-oil emulsion in which water is dispersed in oil, polyglycerin-condensed ricinoleic acid ester with high emulsifying power is used, and such water-in-oil emulsion is used for processed livestock products and noodles. It is used for kneading.

Minced meat processed frozen foods such as hamburgers and meat dumplings are usually distributed as frozen foods in a frozen state after baking (primary heating) products using an iron plate or oven in a food factory after freezing or vacuum packaging. .. After that, these minced meat processed frozen foods are eaten by heat treatment (secondary heating) such as thawing in a microwave oven or boiling water or baking in a frying pan when using them, regardless of whether they are for business use or home use. .. When the heat treatment is repeated in this way, the gravy of the minced meat processed food flows out, the texture becomes lumpy, and the so-called juiciness is lost. In addition, it is assumed that bento boxes may be eaten in a cold state after the heat treatment, such as heating them in a microwave oven at a convenience store and then taking them home to eat. In such a case, the loss of juiciness becomes even more remarkable.

Therefore, various methods have been taken to compensate for the loss of juiciness due to repeated heat treatment of minced meat processed frozen foods. For example, there is a method of kneading animal fats and oils and vegetable fats and oils as a part of raw materials, but the fats and oils kneaded during the primary heating flow out, and the effect of imparting a juicy feeling cannot be obtained. Further, even if a juicy texture is obtained, the gravy has a high oil content, resulting in a very oily texture. Further, a method of applying a gel hardened with a water-soluble polymer compound having a gel-forming ability to a processed meat product (Patent Document 1), a method of kneading an emulsified oil / fat composition (Patent Document 2), a polyglycerin condensed ricinoleic acid ester. A method (Patent Document 3) has been proposed in which a water-in-oil emulsified oil / fat composition composed of an oil phase composed of an oil phase and an aqueous phase containing a starch and a water-soluble polysaccharide is used. However, with the method described in Patent Document 1, the gravy gels again when it cools over time, and a juicy feeling cannot be obtained. In the method described in Patent Document 2, since the emulsified product kneaded remains in an emulsified state even after secondary heating, a cloudy emulsion flows out at the time of eating, and a transparent and natural gravy feeling can be obtained. Absent. Further, the method described in Patent Document 3 has a sticky texture and a juicy texture cannot be obtained.

Japanese Unexamined Patent Publication No. 6-237737 Japanese Unexamined Patent Publication No. 6-105667 Japanese Unexamined Patent Publication No. 2005-87070

An object of the present invention is to provide a minced meat processed frozen food having a strong juiciness, a gravy having a transparent feeling, and maintaining a juicy feeling even when cooled, and such a minced meat processed frozen food. It is to provide the oil-fat composition or the water-in-oil emulsion for obtaining.

As a result of diligent research to solve the above problems, the present inventor has found that the above problems can be solved by using an oil / fat composition containing a specific emulsifier in a specific ratio, and completed the present invention. It was. That is, the present invention is the following [1] to [3].
[1]
An oil / fat composition for forming a water-in-oil emulsion.
The following components (A) to (C):
(A) Edible fats and oils (B) Polyglycerin condensed ricinoleic acid ester 1.0 to 10.0% by mass
(C) Polyglycerin fatty acid ester 0.1 to 3.0% by mass
Including
The mass ratio of (A), (B), and (C) is
An oil / fat composition for minced meat processed frozen foods, wherein (A) / [(B) + (C)] is 7 to 90 and (B) / (C) is 10 to 2.
[2]
A water-in-oil emulsion containing 10 to 50% by mass of the oil / fat composition according to the above [1].
[3]
A frozen minced meat processed food containing the water-in-oil emulsion according to the above [2].

According to the present invention, it is possible to provide a minced meat processed frozen food having a strong juicy feeling, a transparent meat juice, and maintaining a juicy feeling even when cooled. Another object of the present invention is to provide an oil / fat composition or a water-in-oil emulsion for obtaining such a minced meat processed frozen food.

Hereinafter, the present invention will be described in more detail.
The oil / fat composition of the present invention is an oil / fat composition for forming a water-in-oil emulsion, and is (A) edible oil / fat, (B) polyglycerin condensed ricinoleic acid ester 1.0 to 10.0% by mass. , (C) Polyglycerin fatty acid ester 0.1 to 3.0% by mass, and the mass ratios of (A), (B) and (C) are (A) / [(B) + (C)]. Is 7 to 90, and (B) / (C) is 10 to 2.
The oil and fat composition of the present invention has a high emulsifying property, and a water-in-oil emulsion can be produced by mixing with water. In the minced meat processed frozen food containing this water-in-oil emulsion, the emulsification of the water-in-oil emulsion is not destroyed by the primary heating, and the emulsification of the water-in-oil emulsion is destroyed by the freezing and the secondary heating. To. Therefore, it is possible to provide a minced meat processed food in which a strong juicy feeling is obtained at the time of eating after the secondary heating and a transparent meat juice flows out. Furthermore, this processed minced meat food can maintain a juicy feeling even when it is cold.

Each component will be described in detail below.
<Fat composition>
[(A) Edible oils and fats]
The edible oils and fats used in the present invention are used to impart a juicy feeling.
The edible oil and fat used in the present invention is not particularly limited, but is rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, saflower oil, olive oil, sesame oil, evening primrose oil, palm oil, and shea oil. , Salfice, iripe fat, Borneo tallow fat, cacao fat, coconut oil, palm kernel oil and other vegetable oils and milk fat, beef fat, pork fat, fish oil, whale oil and other animal fats and oils, and hardened depending on the raw material. Those that have been subjected to processing such as sorting and ester exchange can be used. In addition, these fats and oils can be used alone or in combination of two or more. In the present invention, it is preferable to use fats and oils that are liquid at room temperature (25 ° C.) from the viewpoint of improving the transparency of the gravy.

[(B) Polyglycerin condensed ricinoleic acid ester]
The polyglycerin-condensed ricinoleic acid ester used in the present invention is an oil-soluble emulsifier obtained by binding polyglycinoleic acid, which is a condensed ricinoleic acid made from castor oil, to polyglycerin. Since it has strong lipophilicity, it is suitable for water-in-oil emulsification. In addition, since it has a strong emulsifying power, it suppresses the separation of oil and water in the primary heating and suppresses the loss of gravy as a drip.

As the polyglycerin condensed ricinoleic acid ester used in the present invention, those having an average degree of polymerization of polyglycerin of 2 to 16 and ricinoleic acid having a degree of condensation of 2 to 16 are preferably used. Within this range, excellent emulsifying property can be obtained, and the effect of suppressing the loss of gravy can be obtained. The polyglycerin condensed ricinoleic acid ester can be obtained by esterifying condensed ricinoleic acid obtained by dehydrating and condensing ricinoleic acid with polyglycerin, but in practice, it is convenient and economical to use a commercially available product. Commercially available products of polyglycerin condensed ricinoleic acid ester include SY Glister CR-310, CR-500, CR-ED, CRS-75 of Sakamoto Pharmaceutical Co., Ltd., and Sunsoft No. of Taiyo Kagaku Co., Ltd. 818DG, 818SK, 818R, Poem PR-100, PR-300 of RIKEN Vitamin Co., Ltd. and the like can be appropriately used.

The content of the polyglycerin condensed ricinoleic acid ester in the oil / fat composition is 1.0 to 10.0% by mass, preferably 2.0 to 5.0% by mass. If it is less than 1.0% by mass, sufficient emulsifying power cannot be obtained, and even if it is blended in excess of 10.0% by mass, a significant improvement in emulsifying power cannot be expected and the gravy becomes cloudy.

[(C) Polyglycerin fatty acid ester]
The polyglycerin fatty acid ester used in the present invention is used to destabilize emulsification during secondary heating in a frozen food containing a water-in-oil emulsion. By destabilizing the emulsification, oil-water separation occurs during the secondary heating, and a transparent gravy without a cloudy feeling can be obtained. Originally, it is an emulsifier effective for imparting self-emulsifying property of fats and oils, but (B) blending with polyglycerin condensed ricinoleic acid ester in a specific ratio causes emulsification destruction in reheating after freezing.

In the polyglycerin fatty acid ester used in the present invention, the average degree of polymerization of polyglycerin is preferably 2 to 4, and particularly preferably 2 (diglycerin). The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid originating from edible animal and vegetable fats and oils and containing a double bond between carbon atoms. Examples of unsaturated fatty acids include palmitooleic acid, elaidic acid oleic acid, linoleic acid, gamma-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. It is particularly preferable that the content of the monoester of these unsaturated fatty acids is 50% by mass or more. By using these, emulsification destruction is caused at the time of secondary heating, and a transparent gravy can be obtained.

The content of the polyglycerin fatty acid ester in the fat and oil composition is 0.1 to 3.0% by mass, preferably 0.3 to 1.5% by mass. If it is less than 0.1% by mass, the emulsification remains stable during the secondary heating and a transparent gravy cannot be obtained, and if it is blended in excess of 3.0% by mass, the emulsification is unstable during the primary heating. As a result, the gravy is lost as a drip, and the juiciness cannot be obtained.

In the present invention, the mass ratios of (A) edible fats and oils, (B) polyglycerin condensed ricinoleic acid ester, and (C) polyglycerin fatty acid ester are 7 to 90 for (A) / [(B) + (C)]. is there. If (A) / [(B) + (C)] exceeds 90, sufficient emulsifying power cannot be obtained, and even if it is less than 7, no significant improvement in emulsifying power can be expected, and the flavor of the final food It will have an adverse effect.

In the present invention, the mass ratio of (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester is preferably 10 to 2 (B) / (C). More preferably, it is 8-4. If it is more than 10, the emulsification is not sufficiently broken during the secondary heating, and the gravy becomes cloudy. If it is less than 2, the emulsification becomes unstable during the primary heating, the emulsification is broken during the primary heating, the gravy is lost as a drip, and a juicy feeling cannot be obtained.

In the present invention, known emulsifiers other than the polyglycerin condensed ricinoleic acid ester, for example, lecithin, propylene glycol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like may be used in combination to the extent that the effects of the present invention are not impaired.

<Water-in-oil emulsion>
The water-in-oil emulsion of the present invention contains 10 to 50% by mass of the above-mentioned oil and fat composition and 50 to 90% by mass of the aqueous phase portion as an oil phase portion. The aqueous phase portion is not particularly limited, and a mixture of water, a water-soluble seasoning and the like can be used. The effect of the present invention can be obtained by adjusting the oil / fat composition to 10 to 50% by mass.
The water-in-oil emulsion can be obtained by mixing the oil phase portion and the aqueous phase portion. The mixing mode of the aqueous phase portion and the oil phase portion is not particularly limited, and it can be produced by simple stirring such as propeller stirring or by using a homogenizer or the like. After mixing, as a method of cooling, there are a method of allowing cooling, a known heat exchanger, a known quenching and kneading device, and the like.

In the aqueous phase portion used for the water-in-oil emulsion of the present invention, a substance soluble in water can be mixed with water in addition to water. For example, water-soluble seasonings such as salt and amino acids, and extracts extracted from animals and plants such as bouillon can be mixed and used.

<Frozen minced meat processed food>
The minced meat processed frozen food of the present invention contains the above-mentioned water-in-oil emulsion. Water-in-oil emulsion is 5 to 20% by mass in processed frozen foods such as hamburgers, meatballs, dumplings, dumplings, meat buns, dumplings, minced meat cutlets, cabbage rolls, fish balls, and other minced meat. The effect can be exhibited by kneading.
The minced meat processed frozen food of the present invention can be obtained by freezing after primary heating, and it is to be eaten immediately after secondary heating at the time of eating and immediately after secondary heating or after being stored at room temperature in a lunch box or the like. Can be done.

<Processed minced meat food>
The minced meat processed food is a cooked product of the above-mentioned frozen food. The minced meat processed food can be easily provided as a minced meat processed food in which juicy and transparent meat juice flows out simply by cooking. The method of cooking is not particularly limited, and for example, it may be heated in a microwave oven, boiling water, or the like, or baked in an oven or a frying pan.

Next, the present invention will be specifically described with reference to examples.
[Manufacturing of fat and oil composition]
(Example 1)
An oil / fat composition was produced by the following method with the compounding composition (mass%) shown in Table 1. That is, 988 g of edible fat (A), 10 g of polyglycerin condensed ricinoic acid ester (B) and 2 g of polyglycerin fatty acid ester (C) were weighed as the oil phase portion, and (B) and (C) were added to the edible fat (A). The oil and fat composition of the present invention was obtained by adding, heating to 70 ° C. while stirring with propeller stirring, holding for 5 minutes to dissolve, and then cooling with a reactator.

(Examples 2 to 6, Comparative Examples 1 to 6)
In Examples 2 to 6 and Comparative Examples 1 to 6, oil and fat compositions were produced according to Example 1 with the formulations shown in Tables 1 and 2.

[Manufacturing of water-based emulsion in oil]
(Examples 1 to 6 and Comparative Examples 1 to 6)
The oil and fat compositions of Examples 1 to 6 and Comparative Examples 1 to 6 prepared by the above method were added with water while stirring with a mixer to obtain a water-in-oil emulsion. The mixing ratio was 600 parts of water with respect to 100 parts of the fat and oil composition.
(Example 7)
A water-in-oil emulsion was obtained by adding water to the oil and fat composition of Example 1 while stirring with a mixer. The mixing ratio was 100 parts of water with respect to 100 parts of the fat and oil composition.
(Example 8)
A water-in-oil emulsion was obtained by adding water to the oil and fat composition of Example 2 while stirring with a mixer. The mixing ratio was 900 parts of water with respect to 100 parts of the fat and oil composition.

(Comparative Example 7)
[Manufacturing of oil-in-water emulsion]
An oil-in-water emulsion was produced by the following method with the formulations shown in Table 3. Sodium casein and an emulsifier were added to water and heated to 70 ° C. with stirring, and edible oils and fats were added and stirred, and then an oil-in-water emulsion was obtained using a high-pressure homogenizer.

(Comparative Example 8)
[Manufacturing of gel for kneading]
A gel for kneading was prepared by the following method with the formulations shown in Table 4. A thickener was added to water and the temperature was raised to 85 ° C. to dissolve the thickener. Then, it was cooled to 10 ° C. and solidified into a gel, and then cut into 3 to 5 mm squares to obtain a gel for kneading.

[Manufacturing of minced meat processed frozen food (hamburger)]
In the formulation shown in Table 5, minced meat, onion saute, bread crumbs, whole eggs, and salt are mixed, and then water-in-oil emulsion, oil-in-water emulsion or gel is added and mixed to prepare the hamburger dough. Manufactured. It was molded into a circle of 80 g, heated in an oven at 230 ° C. for 8 minutes (primary heating), frozen using a quick freezer, and stored frozen at −20 ° C. for 7 days. The frozen hamburger was heated (secondary heating) in a 500 W microwave oven for 2 minutes and used for evaluation. The evaluation items are "evaluation of juiciness after secondary heating (baking yield)", "evaluation of juiciness immediately after secondary heating (visual evaluation)", "evaluation of transparency of gravy (visual evaluation)", "Evaluation of juiciness when cold (visual confirmation)" and "Evaluation of transparency of gravy when cold (sensory evaluation)" were set, and the evaluation results are shown in Tables 1 to 4.

<Evaluation of juiciness after secondary heating (firing yield)>
The weight of the secondary heated hamburger was measured and divided by the weight of the dough before baking to calculate the baking yield. The higher the baking yield, the more the gravy does not drip during the primary heating and the secondary heating, and the juiciness can be maintained.
The juiciness was evaluated as follows by the average value measured by 8 sheets.
⊚: 85.0% or more ○: 82.5% or more, less than 85.0% Δ: 80.0% or more, less than 82.5% ×: less than 80.0%

<Evaluation of juiciness immediately after secondary heating (visual evaluation)>
The secondary heated hamburger was cut in half, and the amount of gravy flowing out from the cross section when a load of 50 N was applied with a circular flat plate jig of φ30 mm with a rheometer was visually evaluated by eight panelists according to the following evaluation criteria. .. In the visual evaluation, only the primary heating (without freezing) was given 2 points, and if the gravy was more than that, 3 points were given, and if it was less than that, 1 point was given.
The average value of 8 panelists is 2.5 points or more and 3.0 points ◎, 2.0 points or more and less than 2.5 points ○, 1.5 points or more and less than 2.0 points △, 1.5 points Less than was evaluated as x.

<Evaluation of transparency of gravy (visual evaluation)>
The secondary heated hamburger was cut in half, and the transparency of the gravy flowing from the cross section was visually evaluated by eight panelists according to the following evaluation criteria. In the visual evaluation, a transparent one without white turbidity was evaluated as 3 points, a part of the gravy with white turbidity was evaluated as 2 points, and a gravy with white turbidity was evaluated as 1 point.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

<Evaluation of juiciness when cold (visual confirmation)>
The secondary heated hamburger was left at room temperature for 1 hour, then cut in half, and the amount of gravy that flowed out from the cross section when a load of 50 N was applied with a circular flat plate jig of φ30 mm with a rheometer was determined by eight panelists. Visual evaluation was performed according to the following evaluation criteria. In the visual evaluation, 2 points were given immediately after the primary heating, 3 points were given if the gravy was more than that, and 1 point was given if the gravy was less.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

<Evaluation of transparency of gravy when cold (sensory evaluation)>
The second-heated hamburger was left at room temperature for 1 hour, then cut in half, and the transparency of the gravy flowing from the cross section was visually evaluated by eight panelists according to the following evaluation criteria. In the visual evaluation, a transparent one without white turbidity was evaluated as 3 points, a part of the gravy with white turbidity was evaluated as 2 points, and a gravy with white turbidity was evaluated as 1 point.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

As shown in Table 1, when the water-in-oil emulsion obtained by the oil and fat composition of the present invention is contained in a frozen hamburger steak, the baking yield is excellent, and the juiciness and gravy transparency of the hamburger steak immediately after heating are excellent. The effect was recognized. In addition, even in the hamburger steak when it was cold, excellent effects were observed on the juiciness and the transparency of the gravy.
On the other hand, as shown in Table 2, in the fat and oil composition of Comparative Example 1, since the content of the polyglycerin condensed ricinoleic acid ester (B) was less than 1.0% by mass, the gravy flowed out and calcined. The yield decreased and the juiciness was not obtained.
Further, in the oil / fat composition of Comparative Example 2, since the content of the polyglycerin condensed ricinoleic acid ester (B) was more than 10.0% by mass, the emulsification was not broken during the secondary heating and the gravy was clouded. ..
In the fat and oil composition of Comparative Example 3, cloudiness was observed in the gravy because the content of the polyglycerin fatty acid ester (C) was less than 0.1% by mass. It is presumed that when the content of the polyglycerin fatty acid ester (C) is less than 0.1% by mass, the emulsification is not destroyed during the secondary heating and the gravy becomes cloudy.
In the fat and oil composition of Comparative Example 4, since the content of the polyglycerin fatty acid ester (C) is more than 3.0% by mass, the gravy flows out, the baking yield is lowered, and a juicy feeling cannot be obtained. It was. It is presumed that the over-blending of the polyglycerin fatty acid ester (C) made the emulsification unstable, and the emulsification was destroyed during the primary heating, causing the gravy to flow out.
In the oil and fat compositions of Comparative Examples 5 and 6, the mass ratio ((B) / (C)) of the polyglycerin condensed ricinoleic acid ester (B) to the polyglycerin fatty acid ester (C) is out of the range of 10 to 2. Therefore, it was not possible to obtain an excellent effect by achieving both a juicy feeling and a transparent feeling of the gravy.

(Example 9)
In Example 9, the oil and fat composition and the water-in-oil emulsion were produced according to Example 1 with the formulations shown in Table 6.

[Manufacturing of minced meat processed frozen food (fish ball)]
According to the formulation shown in Table 7, fish paste, whole egg, potato starch, and salt were mixed, and then a water-in-oil emulsion was added and mixed to produce a fish ball dough. It was molded into a spherical shape of 18 g, boiled (primary heating) in boiling water for 3 minutes, frozen using a quick freezer, and stored frozen at −20 ° C. for 7 days. Frozen fish ball was heated (secondary heating) in a 500 W microwave oven for 1 minute and used for evaluation. The evaluation items are "evaluation of juiciness after secondary heating (baking yield)", "evaluation of juiciness immediately after secondary heating (visual evaluation)", "evaluation of transparency of gravy (visual evaluation)", “Evaluation of juiciness when cold (visual confirmation)” and “Evaluation of transparency of gravy when cold (sensory evaluation)” were set, and the evaluation results are shown in Table 6.

<Evaluation of juiciness after secondary heating (firing yield)>
The weight of the second-heated fish ball was measured and divided by the weight of the dough before boiling to calculate the yield. The higher the yield, the more the gravy does not drip during the primary and secondary heating, and the juiciness can be maintained.
The juiciness was evaluated as follows using the average value of 8 measurements.
⊚: 85.0% or more ○: 82.5% or more, less than 85.0% Δ: 80.0% or more, less than 82.5% ×: less than 80.0%

<Evaluation of juiciness immediately after secondary heating (visual evaluation)>
The amount of gravy that flows out from the cross section when the secondary heated fish ball is cut in half and a load of 50 N is applied with a circular flat plate jig of φ30 mm with a rheometer is visually evaluated by eight panelists according to the following evaluation criteria. did. In the visual evaluation, only the primary heating (without freezing) was given 2 points, and if the gravy was more than that, 3 points were given, and if it was less than that, 1 point was given.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

<Evaluation of transparency of gravy (visual evaluation)>
The second-heated fish ball was cut in half, and the transparency of the gravy flowing from the cross section was visually evaluated by eight panelists according to the following evaluation criteria. In the visual evaluation, a transparent one without white turbidity was evaluated as 3 points, a part of the gravy with white turbidity was evaluated as 2 points, and a gravy with white turbidity was evaluated as 1 point.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

<Evaluation of juiciness when cold (visual confirmation)>
After leaving the second-heated fish ball for 1 hour at room temperature, cut it in half, and use a rheometer to apply a load of 50 N with a circular flat plate jig of φ30 mm. The amount of gravy that flows out from the cross section is determined by eight panelists. , Visual evaluation was performed according to the following evaluation criteria. In the visual evaluation, 2 points were given immediately after the primary heating, 3 points were given if the gravy was more than that, and 1 point was given if the gravy was less.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

<Evaluation of transparency of gravy when cold (sensory evaluation)>
The second-heated fish ball was left at room temperature for 1 hour, cut in half, and the transparency of the gravy flowing from the cross section was visually evaluated by eight panelists according to the following evaluation criteria. In the visual evaluation, a transparent one without white turbidity was evaluated as 3 points, a part of the gravy with white turbidity was evaluated as 2 points, and a gravy with white turbidity was evaluated as 1 point.
The average value of 8 panelists is ◎ for 2.5 points or more, ○ for 2.0 points or more and less than 2.5 points, △ for 1.5 points or more and less than 2.0 points, and × for less than 1.5 points. evaluated.

Looking at Table 6, it was possible to prepare a frozen food that has a strong juiciness, the gravy is transparent, and the juiciness is maintained even when it is cold, as in the case of hamburger steak.

[Prescription example 1: Chinese steamed bun]
In the formulation shown in Table 8, minced pork, onion, shiitake mushroom, boiled bamboo shoot, soy sauce, oyster sauce, sugar, salt, and potato starch are mixed, and the water-in-oil emulsion of Example 2 is added and mixed. And prepared the ingredients for Chinese steamed buns. Next, the ingredients of the obtained Chinese steamed bun were wrapped in a skin and heated in a steamer to obtain a Chinese steamed bun.

When Chinese steamed buns are frozen and stored for a week and then reheated in a microwave oven, they are made into frozen foods that have a strong juiciness like hamburger steak, the gravy is transparent, and the juiciness is maintained even when cold. I was able to.

[Prescription example 2: Menchi-katsu]
In the formulation shown in Table 9, ground beef, minced pork, onions, bread crumbs, whole eggs, salt, and pepper are mixed, and the water-in-oil emulsion of Example 8 is added and mixed to make the ingredients for the minced meat cutlet. Was prepared. Next, the ingredients of the minced meat cutlet were added with a batter solution and bread crumbs, and oiled with oil at about 180 ° C. to obtain a minced meat cutlet.

When the minced meat cutlet is frozen and stored for a week and then reheated in a microwave oven, it is a frozen food that has a strong juiciness like hamburger steak, the gravy is transparent, and the juiciness is maintained even when it gets cold. I was able to.

[Prescription example 3: Cabbage rolls]
In the formulation shown in Table 10, minced pork, minced chicken, onions, bread crumbs, whole eggs, solid consomme, salt, and pepper were mixed, and then the water-in-oil emulsion of Example 7 was added and mixed. I got the ingredients for roll cabbage. The prepared ingredients were wrapped in cabbage and simmered in consomme soup to obtain cabbage rolls.

When the cabbage rolls were frozen and stored frozen for a week and then reheated in a microwave oven, they were as juicy as hamburgers, the gravy was transparent, and the frozen foods maintained their juiciness even when cooled. We were able to.

Claims (3)

An oil / fat composition for forming a water-in-oil emulsion.
The following components (A) to (C):
(A) Edible fats and oils (B) Polyglycerin condensed ricinoleic acid ester 1.0 to 10.0% by mass
(C) Polyglycerin fatty acid ester 0.1 to 3.0% by mass
Including
The mass ratio of (A), (B), and (C) is
An oil / fat composition for minced meat processed frozen foods, wherein (A) / [(B) + (C)] is 7 to 90 and (B) / (C) is 10 to 2. A water-in-oil emulsion containing 10 to 50% by mass of the oil / fat composition according to claim 1. A frozen minced meat processed food containing the water-in-oil emulsion according to claim 2.