JP2709843B2 - Frozen food mixed with seasoning liquid gel - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a seasoning liquid gel, particularly to a frozen food mixed with a gel having heat resistance and non-freezing resistance.

(Prior Art) Demand for processed foods has been increasing with the development of distribution mechanisms, improvements in freezing and refrigeration technologies, and diversification of eating habits.
Along with this, various processed foods including dried foods and frozen foods have come to market, and various foods mixed with gel-like substances have been developed.

For example, there is a gel food in which a heat-resistant gel is added to a semi-finished product made of vegetables, fish meat, flour, etc.
64-39955). This food uses gellan gum, which has the characteristic that it does not form a sol even at high temperatures. There is also a gel seasoning compounded with gellan gum (JP-A-64-27445). This was developed because gelling agar, gelatin, carrageenan and other colloids lack heat resistance, dispersibility, acid resistance, etc. when gelling the seasoning. Furthermore, there is a frozen food containing gellan gum (JP-A-62-130670). According to this method, the product does not lose its shape, has a small decrease in viscosity due to freezing, and has a small sublimation of water. Therefore, it is possible to obtain a product having appropriate hardness, smoothness and good flavor.

(Problems to be solved by the invention) These all use gellan gum,
Because the seasoning liquid mixed with gellan gum is mixed with ingredients such as hamburgers without gelation and heated and steamed, the gellan gum is sufficiently dissolved, gelled and heated before having heat resistance. There was a drawback that the added seasonings and oils flowed out.

The properties required for frozen foods that go through a heating process include:
During heating, the added seasoning and oil do not flow out as drip,
It has a soft yet juicy texture.

However, the frozen foods developed to date are insufficient in preventing drip. In particular, in the seasonings used, attention is paid to heat resistance, and there is no known method of adding a seasoning.

On the other hand, if the gel remains in a strong gel state, the liquid is strongly retained, the exudation of the seasoning component is suppressed, and the flavor becomes poor in a soft feeling and a juicy feeling at a meal. For these reasons, the gelled seasoning liquid needs to have a certain component release property.

Gellan gum has poor freezing resistance, and when frozen, the gel is broken and the water retention capacity is weakened. By utilizing this property, it is possible to produce a seasoning liquid gel suitable for the frozen food.

Accordingly, an object of the present invention is to provide a frozen food in which a non-freezing seasoning liquid gel is mixed with a heat-resistant and non-freezing seasoning liquid using a gelling seasoning liquid for drip prevention.

(Means for Solving the Problems) The present invention is a frozen food obtained by adding and mixing a seasoning liquid-containing gellan gum gel containing fats and oils to a food, heating or steaming, and then freezing.

Gellan gum used in the present invention is not particularly limited,
Commercial products are sufficient.

Gellan gum has the characteristic that it reacts with soluble salts such as calcium lactate, magnesium chloride, potassium chloride, and common salt to form a hard gel, so that it can withstand high temperatures and obtain a product that does not turn into a sol.

As the seasoning liquid, use what is generally used as a seasoning, such as soy sauce, miso, sauce, dressing, etc., adding spices, flavors, pigments, etc. as necessary, and dissolving with oil, water, etc. And a normal seasoning liquid can be used. To promote gelation, a soluble salt containing a divalent metal, for example, a salt of calcium, magnesium, potassium, or sodium, preferably calcium lactate can be added.

The timing of addition and mixing of gellan gum is not particularly limited, and may be appropriately selected depending on the properties and types of the seasoning liquid, such as dissolving gellan gum in water or the like and then adding the gelling gum to the seasoning liquid, or directly mixing the gelling gum with the seasoning liquid. Can gel.

The food in which the seasoning liquid gel is mixed is not particularly limited as it is usually used as frozen food. For example, a hamburger,
Croquettes, fries, pies, meats, vegetables, cereals, fruits, pulp, juice, confectionery and other processed and semi-processed products.

When a seasoning liquid gel mixed with gellan gum is used by mixing it with a raw material such as a hamburger, it has the effect of preventing drip in the heating and steaming steps, and retains the seasoning and oil content. This is because a heat-resistant gel is formed by the reaction between gellan gum and salts as described above. Then, when frozen and reheated, the seasoning liquid gel is easily broken by heat due to its non-freezing resistance. Therefore, if the frozen food is reheated during cooking, the gel will be destroyed and the seasoning components will ooze out moderately and become a soft tissue in hamburgers etc.
It has a juicy feeling instead of a crisp texture, and has good taste and texture.

(Effects of the Invention) According to the present invention, a seasoning liquid gel mixed with gellan gum is mixed into frozen food, so that in the process of manufacturing frozen food, it is possible to prevent dripping of seasonings and oil during heating and steaming. Since there is no outflow of water and oil, it can maintain a moderate softness, and can retain seasoning, aroma components and water. Also,
In the heating step, the gel is broken during cooking after freezing and thawing, so that the seasoning and flavor components are released during cooking and meal, and the texture and flavor are good.

(Examples) Hereinafter, the present invention will be specifically described based on examples.

Example 1 In this example, heat resistance and freeze resistance of various gelling agents were examined.

* Used for gelation of NO.1 and 2 (gelling aid) Beef extract (manufactured by Fuji Food Industry) and water were mixed and heated at 85-90 ° C with stirring to prepare a 5% aqueous solution. The various gelling agents shown in 1 and, if necessary, gelling aids are added at their respective concentrations, mixed and dissolved with stirring at a temperature of 90 ° C or higher, and formed into a mold having a diameter of 25 mm and a height of 14 mm. The mixture was dispensed, cooled and freeze-cooled to obtain a gelled sample.

For each sample, the heat resistance was measured by heating in boiling water, measuring the time until the gel was dissolved and disappeared from the gel. In addition, regarding the freeze resistance, after freezing and thawing, it was allowed to stand at room temperature, and the state of syneresis was confirmed. The results are shown in Table 2.

As can be seen from this table, the gelled product of sodium alginate and gellan gum was excellent in heat resistance and retained its original shape even after heating for 15 minutes (the experiment was terminated after 15 minutes). Other gels dissolved in tens of seconds and were poor in heat resistance.

In addition, when the state of water separation when allowed to stand at room temperature after freezing and thawing was observed with a gel product of sodium alginate and gellan gum having excellent heat resistance, water separation was easily recognized from gellan gum.

Therefore, the gellan gum gel is most suitable to be added and mixed as a seasoning liquid for frozen foods that are frozen after heating and cooked again.

Example 2 In this example, hamburger steak, shomai, and gyoza among frozen foods were used, and a seasoning liquid gel was used for part of the seasoning, and the effect of the seasoning liquid component in the steaming process to prevent drip was confirmed.

Preparation of seasoning liquid gel Gellan gum 0.5% by weight, casein sodium 2% by weight, locust bean gum 0.25% by weight, xanthan gum
0.25% by weight and 0.1% by weight of calcium lactate were mixed and dispersed with a mixer at 1,000 rpm for 2 minutes together with 10% by weight of salad oil. 5% by weight of beef extract and the remaining amount of water were added to the dispersion, mixed with stirring, and stirred with a homomixer at 10,000 rpm for 2 minutes to uniformly hydrate the gelling agent. After heating at 110 ° C. for 10 minutes in an autoclave, the mixture was cooled to room temperature and gelled.

Preparation of hamburger meat 60% by weight, onion 15% by weight, beef extract
0.5% by weight, 1% by weight of spices, 11% by weight of bread crumbs, 5% by weight of eggs, and water were added, and mixed at 30 rpm for 2 minutes with a mixer. Then, a seasoning liquid alone containing 1% by weight of salad oil and 8% by weight of water was added to this mixture, and 5%
Each of the seasoning liquid gel-added sections to which 10% by weight of the seasoning liquid gel was added was mixed with a mixer at 30 rpm for 2 minutes. 80 g of each mixture was poured into a mold having a diameter of 8 cm and molded. It was removed from the mold, heated to 85 ° C in a steamer, and steamed. It was cooled to room temperature and stored in a freezer at -30 ° C.

Preparation of Shumai To 45% by weight of ground pork, a small amount of sake, potato starch, and 10% by weight of an oil-and-fat mixed seasoning gelled with gellan gum were added and mixed well. Add 35% by weight of chopped Chinese cabbage and 6% by weight of chopped bamboo shoots,
Mix until sticky to make ingredients.

The utensil was wrapped in a commercially available skin, weighed 20 g each, steamed until the core temperature reached 85 ° C, cooled, frozen at -30 ° C, and stored.

In the target group, 1% by weight of fats and oils, 0.5% by weight of seasonings, and 8.5% by weight of water were added instead of the gelled fats and oils mixed seasoning.

Preparation of gyoza 45% by weight minced pork, small amount of ginger,
Alcohol, soy sauce, and 10% by weight of an oil-fat mixed seasoning gelled with gellan gum were added and mixed well. Then, 40% by weight of the dried Chinese cabbage was added and mixed until stickiness appeared to give an ingredient.

The utensil was wrapped in a commercially available skin, weighed 20 g each, steamed until the core temperature reached 85 ° C, cooled, frozen at -30 ° C, and stored.

In the target group, 1% by weight of fats and oils, 0.5% by weight of seasonings, and 8.5% by weight of water were added instead of the gelled fats and oils mixed seasoning.

Results The hamburger, shomai, and gyoza in the seasoning liquid gel-added section and the seasoning liquid alone-added section were compared. In the seasoning liquid gel-added group, both the taste and the texture were good, and the seasoning liquid was retained in the tissue, a juicy feeling was observed, and the tissue was soft. On the other hand, in the group in which the seasoning liquid alone was added, the texture was poor and juicy.

Comparative Example Preparation of hamburger without gelling and adding gellan gum 60% by weight minced meat, 15% by weight onion, beef extract
0.5% by weight, 1% by weight of spices, 11% by weight of bread crumbs, 5% by weight of eggs, 0.3% by weight of gellan gum, and water were added and mixed at 30 rpm for 2 minutes by a mixer. Put it into a 8cm diameter mold
Extrusion molding was performed so as to obtain 0 g. It was removed from the mold, heated to 85 ° C in a steamer, and steamed. It was cooled to room temperature and stored in a freezer at -30 ° C.

As a result, the seasoning component and the oil component flowed out in the heating and steaming step, the softness and the juicy feeling were poor, and the flavor was not good.

Claims (1)

(57) [Claims] A frozen food obtained by adding and mixing a seasoning liquid-containing gellan gum gel containing an oil or fat to a food, heating or steaming, and then freezing.