JP2023086050A - Quality improver for oil-cooked prepared food, and prepared food for oil cooking and oil-cooked prepared food using the same - Google Patents

Abstract

To provide a quality improver for oil-cooked prepared food, capable of creating coating having resistance against deterioration with age after oil-cooking, retaining crispy feeling, having good melting feeling in the mouth, and suppressed in stickiness, and to provide prepared food for oil cooking and oil-cooked food using the same.SOLUTION: A quality improver for oil-cooked prepared food contains grains containing salt of a second-group element and moisture migration suppression component. The salt of a second-group element is at least one kind selected from the group consisting of magnesium salt and calcium salt, and the moisture migration suppression component is at least one kind selected from the group consisting of polysaccharides and peptides.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oil-based prepared food quality improver, an oil-based prepared food using the same, and an oil-based prepared food.

As individual meals and ready-to-eat meals are increasing, oil-cooked ready-to-eat foods such as fried foods tend to require more time from oil-cooking to eating.

In stores such as supermarkets, due to recent hygiene concerns, it has become mainstream to sell, for example, fried foods prepared in oil in a packed state. It can be said that long-term storage in an airtight space by packaging is an extremely severe condition that accelerates deterioration over time of the batter of fried prepared foods. Due to the storage, the fried side dishes tend to change over time, lose the crispness when freshly fried, and become poorly melted in the mouth.

As a mix for fried food coating that prevents deterioration of texture during storage and can be used to manufacture tempura, etc. that does not deteriorate in texture even when heated and thawed in a microwave oven after being frozen, distributed or stored, it is suitable for wheat flour. It has been proposed to blend at least one of acid-treated starch, heat-moisture treated starch, and cross-linked pregelatinized starch (Patent Document 1).

However, even if such a mix for fried food batter is used, it is difficult to say that the long-term storage in the closed space has sufficiently improved the change over time of the fried prepared food.

JP-A-7-303457

An object of the present invention is to solve the above-mentioned problems, and the object thereof is to provide a coating that is resistant to changes over time after being oiled, maintains a crispy feeling, melts well in the mouth, and suppresses cracking. To provide a quality improver for oil-based prepared foods, which can create a

The present invention contains particles containing a salt of a Group 2 element and a moisture migration inhibiting component,
the Group 2 element salt is at least one selected from the group consisting of magnesium salts and calcium salts;
The water migration inhibiting component is at least one selected from the group consisting of polysaccharides and peptides in the oil-based prepared food quality improver.

In one embodiment, the group 2 element salt is a carbonate.

In one embodiment, the polysaccharide is at least one selected from the group consisting of thickeners and starch degradation products.

In one embodiment, the peptides are grain derived peptides.

The present invention is also an oil-based prepared food containing the oil-based prepared food quality improver and an oil-based food material.

The present invention is also an oil-cooked prepared food, which is an oil preparation of the oil-cooked prepared food.

According to the present invention, it is possible to provide a good texture such as a crispy texture for a long period of time after cooking with oil, regardless of whether the food is stored under closed or open conditions. As a result, more oil-based ready-to-eat foods can be made at a time in the backyard of a supermarket or the like, and work efficiency can be improved.

(Quality improver for oil-based prepared foods)
The quality improver for oil-based prepared foods of the present invention contains particles containing a salt of a group 2 element and a component for suppressing moisture transfer.

Here, the term "oil-based prepared foods" used in this specification refers to foods that can be eaten as they are as prepared dishes (confectionery is excluded). It refers to a food that can be obtained by frying with Furthermore, the quality improver for oil-based prepared foods of the present invention improves, prolongs, and/or sustains the quality of such oil-based prepared foods (for example, the surface texture (for example, crispness) after long-term storage). It refers to a formulation (composition) that has the property of being able to

Group 2 element salts are compounds that can be used in the food sector and include, for example, magnesium and calcium salts and combinations thereof. The type of salt is not particularly limited as long as it can be used in the food field. Examples include carbonates, hydrochlorides, acetates, lactates, nitrites, nitrates, sulfites, hyposulfites, and phosphates. , sorbate, polyphosphate, citrate, glutamate, isosinate, and gluconate, and combinations thereof. Carbonates (e.g., magnesium carbonate, calcium carbonate, and combinations thereof) are preferable because they are versatile in the food field and excellent in safety, and because the texture does not change significantly after oiling, Magnesium carbonate is more preferred.

In the oil-based prepared food quality improving agent of the present invention, the salt of the group 2 element is preferably in the form of particles because it can be more uniformly mixed with the moisture migration inhibiting component described below. The group 2 element salt preferably has an average particle size of 0.5 μm or more and 250 μm or less, more preferably 2.0 μm or more and 100 μm or less. If the average particle size of the salt of the Group 2 element is less than 0.5 μm, the resulting formulation tends to scatter or form lumps, and there is a possibility that the work efficiency when adding it to the food material for oil preparation will be deteriorated. When the average particle size of the group 2 element salt exceeds 250 μm, the obtained modifier becomes large as a whole, and the surface of the oil-based prepared food obtained using the modifier becomes rough and has a rough texture. , may not meet consumer needs.

The content of the group 2 element salt is preferably 65 parts by mass to 90 parts by mass, more preferably 70 parts by mass to 85 parts by mass, based on 100 parts by mass of the total mass of the oil-based prepared food quality improver. be. When the content of the group 2 element salt contained in the oil-based prepared food quality improving agent is less than 65 parts by mass, the crispy feeling is maintained due to the change over time after the oil adjustment, the meltability in the mouth is improved, and the cracking is suppressed. The effect of creation may be weakened. If the content of the group 2 element salt contained in the oil-based prepared food quality improving agent exceeds 90 parts by mass, the resulting oil-based prepared food will be affected by the bitterness and astringency peculiar to the salt of the group 2 element. The substance may have adverse effects on flavor.

Moisture transfer inhibiting ingredients function to suppress moisture transfer from the outside world and the contents (food material for oil preparation) wrapped in the batter to the surface (for example, the batter) of the oil-based prepared food. Substances, including polysaccharides and peptides, and combinations thereof.

Polysaccharides that may constitute the moisture migration inhibiting component include, for example, thickeners and starch degradation products, and combinations thereof.

Specific examples of thickening agents include, but are not necessarily limited to, gum arabic, pullulan, and tamarind seed gum, and combinations thereof. Due to its low viscosity, it is difficult for oil-based prepared foods to develop undesirable cracks, and because it is highly effective in suppressing the migration of moisture from the outside world and ingredients (oil-based food materials) to the batter, gum arabic, pullulan, and Combinations thereof are preferred.

The degraded starch preferably has an average molecular weight of 500 to 150,000, more preferably 600 to 9,000, and/or a dextrose equivalent (DE) of 40 or less, more preferably 2 to 30. What has is used. When the starch hydrolyzate has such an average molecular weight and/or dextrose equivalent, it is possible to improve or maintain the texture of the surface (for example, batter) of the oil-based prepared food after long-term storage.

The content of the polysaccharide is preferably 5 parts by mass to 10 parts by mass, more preferably 7 parts by mass to 9 parts by mass, based on 100 parts by mass of the total mass of the oil-based prepared food quality improver. When the content of the polysaccharide contained in the oil-based prepared food quality improving agent is less than 5 parts by mass, the outside world to the surface (for example, the coating part) of the oil-based prepared food or from the inner ingredients (food material for oil-based food) The effect of suppressing moisture migration may be weakened. If the content of the polysaccharide contained in the oil-based prepared food quality improver exceeds 10 parts by mass, the viscosity of the batter liquid increases, resulting in a thick coating and an excessively hard texture, or when the oil is adjusted. The replacement efficiency of water and oil in the batter may be poor, and water may be difficult to escape from the filling (food material for oil preparation).

Peptides that can constitute the component for inhibiting moisture transfer include, for example, grain-derived peptides (grain-derived protein hydrolysates).

Specific examples of grain-derived peptides include, but are not necessarily limited to, wheat protein hydrolysates, rice protein hydrolysates, pea protein hydrolysates, soybean protein hydrolysates, and combinations thereof. mentioned. These grain-derived peptides are well known materials in the art. Wheat protein hydrolysates are preferred because they are grain-derived peptides with high surfactant activity.

The content of the peptides is preferably 6 parts by mass to 40 parts by mass, more preferably 8 parts by mass to 18 parts by mass, based on 100 parts by mass of the total mass of the oil-based prepared food quality improver. If the content of peptides contained in the oil-based prepared food quality improving agent is less than 6 parts by mass, the effect of constructing a porous structure on the surface (for example, coating portion) of the oil-based prepared food is weakened, Since it is difficult for water to escape from the ingredients (oil-based food material), the effect of suppressing the migration of water to the surface (for example, coating portion) of the oil-based prepared food may be weakened. If the content of peptides contained in the quality improver for oil-based prepared foods exceeds 20 parts by mass, it creates a batter with cracks (for example, the batter is not crisp and feels difficult to tear off) and causes poor texture. Sometimes.

In the oil-based prepared food quality improver of the present invention, the obtained oil-based prepared food has excellent resistance to changes over time, and when eaten, it can be felt from the surface (for example, coating) of the oil-based prepared food. A combination of polysaccharides and peptides is preferably employed as the component for suppressing moisture transfer because it can further enhance the crispness. The content of polysaccharides and peptides when employing such a combination is also preferably selected from the above ranges.

The quality improver for oil-based prepared foods of the present invention can be obtained by mixing the particles containing the salt of the group 2 element with the water migration inhibiting component.

The quality improver for oil-based prepared foods of the present invention can also be provided, for example, as a batter mix used for ingredients of oil-based prepared foods by mixing with other materials.

The content of the oil-based prepared food quality improving agent of the present invention when producing the batter mix is not necessarily limited, but based on the total mass of the batter mix, preferably 0.01% by mass to 2% by mass, more than It is preferably contained in a proportion of 0.1% by mass to 1% by mass. If the content of the oil-based prepared food quality improving agent of the present invention contained in the batter mix is less than 0.1% by mass, the obtained oil-based prepared food has insufficient resistance to changes over time, and after a long period of time. In some cases, the crispiness of the surface of the oil-based prepared food may not be sufficiently retained. If the content of the oil-based prepared food quality improving agent of the present invention contained in the batter mix exceeds 2% by mass, the surface (for example, coating) of the oil-based prepared food becomes too hard, resulting in poor texture. Sometimes.

Other materials constituting the batter mix are not particularly limited as long as they constitute a conventional batter mix, for example, flour such as soft flour, rice flour, corn starch, or starch Enzymatically, physically or chemically treated variously modified starches, single swelling agents (e.g., sodium bicarbonate and/or ammonium bicarbonate) or synthetic Raising agents such as baking powder and/or yeast powder, dextrin, sugar, glucose, salt, spices, (powder) soy sauce, egg yolk powder, egg white powder, and coloring agents (eg vitamin B2), and they A combination of The content of other materials that can constitute the batter mix is not particularly limited, and can be appropriately selected by those skilled in the art according to the target oil-based prepared food and its type and/or amount.

In preparing the batter mix, the oil-based prepared food quality improver of the present invention may be mixed with the above-mentioned other ingredients immediately before use, or may be mixed in advance and stored under predetermined conditions. may be,

(Oil-cooked ready-to-eat foods)
The oil-cooked prepared food of the present invention comprises the oil-cooked prepared food quality improver and the oil-cooked food material.

As used herein, the term "oil-prepared prepared foods" refers to foods that can be prepared into oil-prepared prepared foods by oil preparation, and is classified into, for example, frozen foods, refrigerated foods, and semi-finished prepared foods. Things are mentioned.

Food materials for oil preparation include pork, beef, chicken, seafood and vegetables, and combinations thereof. The food material for oil preparation itself may be preliminarily heated, pre-boiled, seasoned, mixed, kneaded, cut, or the like.

The quality improver for oil-based prepared food is applied to the oil-based food material by, for example, sprinkling an appropriate amount on the surface of the oil-based food material.

As a result, a prepared food for cooking with oil can be obtained. The prepared foods for oil preparation may be stored, for example, in airtight containers and sold as they are, for example, in supermarkets, department store food counters, and retail stores. may be delivered to homes of

(Oil-style side dishes)
The oil-based prepared food of the present invention is, for example, an oil preparation of an oil-based prepared food.

Oils used for oil conditioning are edible oils, such as salad oil (including canola oil), olive oil, palm oil, sesame oil, perilla oil, linseed oil, MCT oil, rice oil, macadamia nut oil, coconut oil. , peanut oil, and animal fats (eg, beef tallow, lard, chicken fat, horse fat, bone fat, and dairy fat), and combinations thereof.

The temperature and time set for oil adjustment are not particularly limited, and are determined according to the type of oil prepared food to be used or the type, size, and amount of the oil prepared food material that constitutes the oil prepared food. A person skilled in the art can appropriately select.

After the prepared food for oil preparation is oiled, additional cooking such as seasoning may be performed as necessary as long as the surface condition is not damaged.

Thus, an oil-based prepared food can be obtained.

The oil-based side dish food of the present invention is not necessarily limited, but for example, fried foods such as pork cutlet, beef cutlet, chicken cutlet, fried shrimp, fried oyster, croquette; shrimp, kiss, horse mackerel, squid, abalone, lotus root, pumpkin, onion, sweet potato , shishito pepper, shiitake mushroom, eggplant, and other food materials for oil preparation; fried chicken using oil preparation food materials, such as meat, fish, and vegetables; and side dish bread such as curry bread.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

(Example 1: Formulation of batter mix (E1))
In order to obtain an oil-based prepared food quality improver, 0.5 parts by mass of magnesium carbonate (average particle size: 7.5 µm), 0.05 parts by mass of gum arabic, and 0.05 parts by mass of a wheat protein hydrolyzate were added. After mixing, 90.4 parts by mass of cake flour, 8 parts by mass of cornstarch, and 1 part by mass of an expanding agent were added to the mixture, and further mixed to obtain a batter mix (E1). Table 1 shows the components of the resulting batter mix (E1).

(Example 2: Formulation of batter mix (E2))
Except for using 0.05 parts by mass of pullulan instead of gum arabic, the same procedure as in Example 1 was repeated to obtain a quality improver for oil-based prepared foods, to which other ingredients were added in the same manner as in Example 1. , to obtain a batter mix (E2). Table 1 shows the components of the resulting batter mix (E2).

(Example 3: Formulation of batter mix (E3))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1 except that 0.05 parts by mass of tamarin seed gum was used instead of gum arabic, and other ingredients were added thereto in the same manner as in Example 1. A batter mix (E3) was obtained by adding and further mixing. Table 1 shows the components of the resulting batter mix (E3).

(Example 4: Formulation of batter mix (E4))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of a starch decomposition product (average molecular weight: 8,500; dextrose equivalent (DE): 4) was used instead of gum arabic. , and other components were added thereto in the same manner as in Example 1, and further mixed to obtain a batter mix (E4). Table 1 shows the components of the resulting batter mix (E4).

(Example 5: Formulation of batter mix (E5))
An oil-based prepared food quality improver was obtained in the same manner as in Example 1 except that 90.45 parts by mass of soft flour was used without using a wheat protein hydrolyzate. Other ingredients were added and further mixed to obtain a batter mix (E5). Table 1 shows the components of the resulting batter mix (E5).

(Example 6: Formulation of batter mix (E6))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1 except that 90.45 parts by mass of soft flour was used without using gum arabic, and other ingredients were added thereto in the same manner as in Example 1. was added and further mixed to obtain a batter mix (E6). Table 1 shows the components of the resulting batter mix (E6).

(Comparative Examples 1 to 9: Formulation of batter mixes (C1) to (C9))
Magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch degradation product Starch degradation product (average molecular weight 8,500; dextrose equivalent (DE) 4 ), and wheat protein hydrolyzate, and the contents of the soft flour were as described in Tables 2 and 3. Batter mix (C1) ~ by mixing each component in the same manner as in Example 1 (C9) was obtained.

(Quality maintenance effect confirmation test of shrimp tempura batter)
(1) Method for making shrimp tempura 100 g of the batter mixes (E1) to (E6) and (C1) to (C9) obtained in Examples 1 to 6 and Comparative Examples 1 to 9 were weighed, and each of them was a sample for batter. Divided into 70 g and 30 g sample for dusting.

112 g of cold water cooled to 5° C. or less was placed in a bowl, and the batter sample was added thereto while being sieved, and stirred for 40 seconds with a whisk so that no cracks were generated.

On the other hand, the frozen shelled shrimp with tail was thawed under running water, and the shrimp was dried with a paper towel. The shrimp were dusted and battered in the bowl with a batter sample combined with cold water. Thereafter, the shrimp was oiled (with chasing seeds) at 175° C. for 2 minutes and 30 seconds, and after draining the oil, it was allowed to cool at room temperature to prepare shrimp tempura.

(2) Sensory evaluation method of shrimp tempura batter Shrimp tempura stored under the conditions shown in Table 4 below after being oiled was evaluated for "crispy feeling" and "crisp feeling" of the batter. Of the conditions in Table 4, the result of Comparative Example 1 under Condition 1 was set to 5 points, and 10 panelists scored according to the evaluation criteria in Table 5 below, and the average score was calculated.

Table 6 shows the results.

As shown in Table 6, the shrimp tempura obtained using the batter mixes (E1) to (E6) prepared in Examples 1 to 6 are all the batter mixes prepared in Comparative Examples 1 to 9 (C1 ) ~ Compared with the shrimp tempura obtained using (C9), 20 minutes after oiling, 4 hours after oiling, and 4 hours after oiling and after microwave oven up. A high value was shown, and it was confirmed that both the crispness of the shrimp tempura batter after oil adjustment and the reduction of the crispness were achieved. In addition, the crispy feeling was maintained even after the passage of time (20 minutes to 4 hours and then heating up), indicating that cracking could be suppressed.

(Example 7: Formulation of batter mix (E7))
In order to obtain an oil-based prepared food quality improver, 0.5 parts by mass of magnesium carbonate (average particle size: 7.5 µm), 0.05 parts by mass of gum arabic, and 0.05 parts by mass of a wheat protein hydrolyzate were added. Mix in a plastic zipper bag, then add 85.4 parts by mass of modified starch, 10 parts by mass of pregelatinized starch, 1 part by mass of dried egg white, 2 parts by mass of powdered gluten, and 1 part by mass of xanthan gum (thickener). and further mixed to obtain a batter mix (E7). The ingredients of the resulting batter mix (E7) are shown in Table 7.

(Example 8: Formulation of batter mix (E8))
Except for using 0.05 part by mass of pullulan in place of gum arabic, an oil-based prepared food quality improver was obtained in the same manner as in Example 5, to which other ingredients were added in the same manner as in Example 7. , to obtain a batter mix (E8). The ingredients of the resulting batter mix (E8) are shown in Table 7.

(Example 9: Formulation of batter mix (E9))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 5 except that 0.05 parts by mass of tamarin seed gum was used instead of gum arabic, and other ingredients were added thereto in the same manner as in Example 7. A batter mix (E9) was obtained by adding and further mixing. The ingredients of the resulting batter mix (E9) are shown in Table 7.

(Example 10: Formulation of batter mix (E10))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 7, except that 0.05 parts by mass of a starch decomposition product (average molecular weight: 8,500; dextrose equivalent (DE): 4) was used instead of gum arabic. , and other components were added thereto in the same manner as in Example 7, and further mixed to obtain a batter mix (E10). The ingredients of the resulting batter mix (E10) are shown in Table 7.

(Example 11: Formulation of batter mix (E11))
An oil-based prepared food quality improver was obtained in the same manner as in Example 7 except that 85.45 parts by mass of modified starch was used without using a wheat protein hydrolyzate. The batter mix (E11) was obtained by adding other ingredients and further mixing. Table 7 shows the components of the resulting batter mix (E11).

(Example 12: Formulation of batter mix (E12))
A quality improver for oil-based prepared foods was obtained in the same manner as in Example 7 except that no gum arabic was used and 85.45 parts by mass of modified starch was used. The batter mix (E12) was obtained by adding the ingredients and further mixing. Table 1 shows the components of the resulting batter mix (E12).

(Comparative Examples 10 to 18: Formulation of batter mix (C10) to (C18))
Magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch degradation product Starch degradation product (average molecular weight 8,500; dextrose equivalent (DE) 4 ), wheat protein hydrolyzate, and modified starch contents were set as shown in Tables 8 and 9. Batter mix (C10) by mixing each component in the same manner as in Example 7 (C18) was obtained.

(Quality maintenance effect confirmation test for croquette batter)
(1) Method for preparing croquette batter 600 g of cold water at 5°C was put into a 1 L plastic jug and stirred at a rotation speed of 1000 rpm with a four-bladed propeller. On the other hand, 100 g of the batter mixes (E7) to (E12) and (C10) to (C18) obtained in Examples 7 to 12 and Comparative Examples 10 to 18 were weighed, and each was put into the plastic mug over 1 minute. The mixture was further stirred for 5 minutes while the propeller rotation speed was maintained at 1000 rpm to obtain a croquette batter.

(2) Method for preparing croquettes Potato patties (50 g/piece) were dusted with potato starch, battered, and breaded. Next, this was frozen to −20° C., then oiled at 180° C. for 9 minutes and 30 seconds, and after removing the oil, it was allowed to cool at room temperature to prepare a croquette.

(3) Sensory Evaluation Method for Croquette Coating After oiling, the croquettes placed under the same conditions as in Table 4 (A. Condition) above were evaluated for "crispy feeling" and "crisp feeling" of the coating. The result of Comparative Example 10 under Condition 1 among the conditions in Table 4 was set to 5 points, and the evaluation was scored by 10 panelists according to the same evaluation criteria as in Table 5 above, and the average score was calculated.

Table 10 shows the results.

As shown in Table 10, the croquettes obtained using the batter mixes (E7) to (E12) prepared in Examples 7 to 12 are all the batter mixes (C10) prepared in Comparative Examples 10 to 18. ~ Compared to the croquette obtained using (C18), after 20 minutes after oil adjustment, after 4 hours after oil adjustment, and after 4 hours after oil adjustment and after range up, all high values , and it was confirmed that both the crispness of the croquette after oil adjustment and the reduction of the crispness were achieved. In addition, the crispy feeling was maintained even after the passage of time (20 minutes to 4 hours and then heating up), indicating that cracking could be suppressed.

INDUSTRIAL APPLICABILITY The present invention is useful, for example, in the field of manufacturing processed foods.

Claims (6)

containing particles containing a salt of a Group 2 element and a moisture migration inhibiting component,
the Group 2 element salt is at least one selected from the group consisting of magnesium salts and calcium salts;
A quality improver for oil-based prepared foods, wherein the moisture migration-inhibiting component is at least one selected from the group consisting of polysaccharides and peptides. 2. The quality improver for oil-based prepared foods according to claim 1, wherein the salt of the Group 2 element is a carbonate. 3. The quality improver for oil-based prepared foods according to claim 1 or 2, wherein said polysaccharide is at least one selected from the group consisting of thickeners and starch degradation products. 4. The quality improver for oil-based prepared foods according to any one of claims 1 to 3, wherein said peptides are cereal-derived peptides. An oil-based prepared food comprising the oil-based prepared food quality improver according to any one of claims 1 to 4 and an oil-based food material. An oil-cooked prepared food, which is an oil preparation of the oil-cooked prepared food according to claim 5.