JP3157736B2 - Oil-picked ingredients, the manufacturing method and processed foods using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil-soaked foodstuff obtained by subjecting food ingredients and edible fats and oils to a specific treatment, a method for producing the same, and a processed food using the foodstuff.

[0002]

2. Description of the Related Art Generally, in order to cook food raw materials (hereinafter, sometimes referred to as ingredients) such as seafood, vegetables, and meat, heat treatment such as boiling, baking, frying, and steaming is performed. It is known that the food raw materials are processed into canned or retort products together with edible oils, water, and seasoning liquids, and are also subjected to heat treatment for a long time with liquids containing seasonings and spices such as boiled foods. Boiled and seasoned foods are also known.

[0003] Among these, as an example of those prepared using food ingredients and edible oils and fats, there are canned or retorted products of seafood such as tuna meat (sea chicken). This is obtained by adding salad oil or the like to raw edible portions of fish and shellfish as ingredients or heat-treated in advance, putting in a predetermined container, sealing, and heat-treating. Such so-called oil-picked foodstuffs can be served as they are or cooked with other food ingredients.

However, raw fresh food raw materials simply processed into canned or retort products together with edible oils and fats,
Moisture is released from the ingredients during the heat treatment and over time after that, and it becomes a state coexisting with the ingredients,
Flavor and texture are impaired. Further, when cooking the stir-fry using this oil-soaked foodstuff, for example, splashing of oil occurs. On the other hand, if the food ingredients are pre-heated, the water separation phenomenon can be suppressed to some extent, but the flavor unique to the food ingredients disappears from the ingredients, resulting in a crisp texture, and as a result the characteristics of the food ingredients There is a drawback that it becomes an oil pickled food that cannot be sufficiently extracted.

[0005] Flavor oils and flavor oils obtained by heat-treating food ingredients and edible fats and oils to convert flavor components contained in the food ingredients into edible fats and oils are also known. And waste food materials as residues, which is not economical.

[0006]

SUMMARY OF THE INVENTION In view of such circumstances, the present invention provides a food material that has inherently favorable flavor, texture,
The present invention aims to provide an oil-picked food that can be sufficiently exhibited without changing the color tone and the like, and that can improve undesired flavors such as fresh odor, a method for producing the same, and a processed food using the oil-picked food. .

[0007]

Means for Solving the Problems As a result of diligent studies, the present inventors have found that the above object can be achieved by subjecting food raw materials and edible fats and oils to specific treatments as described below. It was completed.

That is, a first aspect of the present invention is an oil-soaked food material obtained by subjecting a food raw material and an edible fat to heat treatment and dehydration treatment. Here, the food raw material is one or more selected from the group consisting of fish and shellfish, vegetables and meat, and the edible fat is preferably animal fat and / or vegetable fat. The weight ratio of food raw material to edible oil / fat is food raw material / edible oil / fat = 1/1 to 2
It is preferably 0/1, and the temperature of the mixture of the food raw material and the edible oil / fat during the heat treatment is preferably 60 to 100 ° C,
Dehydration rate at the time of dehydration treatment is 10-7 of the water content of food raw materials
It is preferable that the content is adjusted to be 0% by weight. In addition, the oil-picked food of the present invention includes chilled products (refrigerated products),
Embodiments of frozen, canned or retorted products can be employed.

A second aspect of the present invention is to mix a food ingredient and edible oil and fat, and heat the mixture to 60 to 100 ° C. to perform a dehydration treatment so that the dehydration rate is 10 to 70% by weight of the water content of the food ingredient.
This is a method for producing an oil-soaked food material, characterized in that it is adjusted to the following conditions. Here, the types and mixing ratios of the food ingredients and the edible fats and oils are desirably those described in the first invention, and the mode of the oil-soaked food is the same as that in the first invention.

A third aspect of the present invention is a processed food using an oil-picked food obtained by subjecting a food raw material and an edible fat to heat treatment and dehydration treatment. This processed food is preferably fried rice, pasta or pilaf,
Also includes those that have been frozen or retorted.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION
It is obtained by subjecting food ingredients and edible oils and fats to heat treatment and dehydration treatment, and refers to ingredients in which food ingredients and edible oils and fats coexist.

Suitable food ingredients are those prepared as side dishes, such as sardines, salmon, saury, tuna, clams, scallops, crabs, shrimp and other seafood, carrots, onions, leeks, potatoes, sweet potatoes, cabbage, garlic,
Vegetables such as radish, spinach, shiitake, bamboo shoots, and peppers, and meats such as beef, pork, and chicken are suitable, and examples thereof include kelp and wakame. In the present invention, one or more of these may be used in combination.

As the edible fat, animal fat and / or vegetable fat can be used. Examples of animal fats include beef tallow, lard, chicken oil, fish oil and the like, and examples of vegetable fats and oils include soybean oil, rapeseed oil, safflower oil, sunflower oil, corn oil, cottonseed oil, sesame oil, olive oil, peanut oil, palm oil and the like. it can. In the present invention, these single oils or mixed oils can be used, and processed oils and fats obtained by separating, hydrogenating or transesterifying the animal and vegetable oils and fats can be used alone or in combination. Tasteless and odorless vegetable oils and fats are preferred from the viewpoint of utilizing the flavor of food raw materials.

In the present invention, the weight ratio of food ingredients to edible oils and fats is preferably food ingredient / edible oils = 1/1 to 20/1, more preferably 3/1 to 10/1.
It is. If the ratio of the food raw material is too large, exceeding the ratio of 20/1, the desirable flavor and taste of the food raw material are less likely to be extracted by the edible oil and fat, and an unpleasant fresh odor remains in the final product. Conversely, if the ratio of the food ingredients is too small outside the ratio of 1/1, the flavor and taste extracted from the food ingredients are too diluted with edible fats and oils, so that the flavor and texture of the coexisting ingredients tend to decrease. Become.

The oil-picked food of the present invention is prepared by immersing the food raw material in the edible oil and fat by mixing the above-mentioned food raw material and edible oil and fat and keeping them in contact with each other if necessary for 0.5 to 3 hours. Then, the mixture is subjected to a heat treatment and a dehydration treatment. The heat treatment and the dehydration treatment may be performed in separate steps, but it is convenient to perform the treatment in one step at the same time. In addition, when the dehydration treatment is performed under reduced pressure, the flavor components are reduced. The temperature of the mixture of the food ingredients and the edible oils and fats during the heat treatment is 60 to 100 ° C, more preferably 80 to 10C.
The temperature is set to 0 ° C., and the food ingredients are cooked while removing 10 to 70% by weight, more preferably 20 to 50% by weight of the water content of the food ingredients. Thus, the oil-picked food object of the present invention can be obtained. If the dehydration ratio is less than 10% by weight, the desirable flavor and taste of the food raw material cannot be sufficiently extracted. On the other hand, dehydration rate is 70% by weight
If the amount is larger, the texture, color tone, flavor, and the like inherent in food ingredients are lost, resulting in a crisp texture and discoloration.

The oil-soaked foodstuff of the present invention can take various forms. That is, the prepared oil-picked food can be used or stored at room temperature as it is, filled in an appropriate container and refrigerated to produce a chilled product, or frozen and processed to produce a frozen product. It is also possible to make a canned product or a retort product.

In the oil-picked foodstuff of the present invention, since the ingredients of the food raw materials which have been heated and moderately dehydrated together with the edible fat and oil are present together with the edible fat and oil, the ingredients do not use seasonings or spices. However, undesirable flavors such as the raw odor of the food raw materials are eliminated, and preferable flavors and textures inherent in the food raw materials are maintained. In addition, edible oils and fats have a favorable flavor (estimated to contain heat-denatured components) from food raw materials, and such oil-soaked ingredients are useful when cooking various processed foods and dishes. .

According to a second aspect of the present invention, a method for producing an oil-picked foodstuff according to the present invention comprises mixing a food ingredient and edible oil and fat, heating the mixture to 60 to 100 ° C., and dehydrating the mixture to reduce the dehydration rate of the food ingredient. It is characterized in that the water content is adjusted to 10 to 70% by weight.

The types, blending ratios, immersion times, etc. of the food raw materials and edible oils and fats are the same as in the above (first invention). The heat treatment and the dehydration treatment may be performed in separate steps, but it is convenient to perform the treatment in one step at the same time, and the dehydration treatment can be performed at normal pressure or reduced pressure, but in order to prevent loss of flavor components, It is desirable to carry out the dehydration treatment at normal pressure or at a moderately reduced pressure. Therefore, the temperature of the mixture of the food raw material and the edible oil / fat during the heat treatment is preferably set to 60 to 100 ° C, more preferably 80 to 100 ° C. If the temperature is lower than 60 ° C., a long time is required for the dehydration operation, and if the temperature is higher than 100 ° C., the heat component of the food ingredient is strongly denatured by heating and the original flavor may be impaired. The stirring operation may be appropriately performed. The oil-soaked foodstuff of the present invention can be produced by removing 10 to 70% by weight, more preferably 20 to 50% by weight, of the original water content of the food raw material.
The reason why the desired effect of the present invention is hardly obtained when the dehydration ratio is out of the above range is as described in the first invention.

A third invention relates to a processed food using the above-mentioned (first invention) oil-soaked foodstuff. The oil-picked food of the present invention is obtained by subjecting food ingredients and edible oils and fats to heat treatment and dehydration treatment. As an embodiment thereof, chilled products, frozen products, canned products or retort products in addition to as-produced products by a conventional method. Can be finished. Therefore, any of these can be used together with other food ingredients to produce a processed food. For example, fried rice can be cooked by putting the oil-picked ingredients of the present invention in which shrimp and vegetables are mixed into a frying pan, adding cooked rice while heating, and seasoning with seasonings. During this cooking,
There is no need to newly add edible oils and fats, and it is possible to sufficiently prevent scorching of foods (ingredients) and splashing of oil. Various processed foods can be targeted, including fried rice, pasta, pilaf, cooked rice, soup, hamburger, meatballs, tsumire, croquettes, fries, curry, stew, gratin, doria,
Sandwiches, dumplings, yakiuri, yakisoba, tempura, bowls,
Examples include sushi, sauces, dressings, salads and desserts. Further, the cooked processed food can be further refrigerated to produce a chilled product or a frozen product to produce a frozen product, and can be finished into a canned product or a retort product.

[0021]

【Example】

Examples 1 and 2 100 kg of thawed scallops (water content: 75% by weight) and 20 kg of rapeseed oil were put into a stirring-type heating device, and the mixture was set at a temperature of 85 to 100 ° C and gently stirred for 1.5 hours. . At this time, 30 kg of water in the scallop (equivalent to 40% by weight of the water initially retained) had evaporated and decreased.
This was allowed to cool to obtain an oil-picked food material (prototype 1) of the present invention. After filling 60 g of the oil-picked food into a retort bag, it is heat-sterilized under the conditions of 2.0 kg / cm ² , 120 ° C. for 12 minutes, and the oil-picked food in the form of the retort product of the present invention (prototype) 2) was obtained.

Examples 3 and 4 Thawed scalloped scallop 40 kg, sockeye salmon fillet 20 k
g, 20 kg of clam peeled meat, 20 kg of mushrooms (sliced), and 31 kg of olive oil were charged into a stirring-type heating device, and the mixture was heated at 85 to 100 ° C. for 1 hour while being gently stirred. At this time, 25 kg (equivalent to 31% by weight of the total water content in the original ingredients) of the ingredients was evaporated and decreased. This was allowed to cool to obtain an oil-picked food material (prototype 3) of the present invention. Also, 50 g of this oil-picked food material was filled in a bag for retort, and then heat-sterilized under the same conditions (for 10 minutes) as in Example 2 (production example of prototype 2) to form an oil in the form of a retort product of the present invention. Pickled ingredients (prototype 4) were obtained.

Examples 5 and 6 40 kg of beef sliced meat, 20 kg of green peas, 20 kg of carrot (5 mm square), 20 kg of corn and soybean oil 2
5 kg was put into a stirring-type heating device, and the mixture was heated at 65 to 100 ° C. for 1.5 hours while being gently stirred.
At this time, 25 kg of the moisture of the ingredients (equivalent to 33% by weight of the total water content in the ingredients at the beginning) had been reduced by evaporation. This was allowed to cool to obtain an oil-picked food material (prototype 5) of the present invention. Also, put 1kg of this oiled food in a polyethylene bag,
After cooling to −20 ° C., an oil-picked food material (prototype 6) in the form of a frozen product of the present invention was obtained.

Examples 7 and 8 100 kg of ground beef (water content 70% by weight) and corn oil 5
and the mixture was heated at 70 to 90 ° C. for 45 minutes while gently stirring the mixture. At this time, 10 kg of water (equivalent to 14% by weight of the water initially retained) of the ingredients had evaporated and decreased. This was allowed to cool to obtain an oil-picked food material (prototype 7) of the present invention. In addition, 2 kg of the oil-picked food is put into a polypropylene bag, cooled to -20 ° C, and the oil-picked food in the form of a frozen product of the present invention (prototype 8).
I got

Examples 9 and 10 100 kg of snow crab loosened (water content 83% by weight)
And 40 kg of rapeseed oil were charged into a stirring-type heating apparatus, and the mixture was stirred occasionally and heated at 80 to 100 ° C. for 2.5 hours.
At this time, 50 kg of water (equivalent to 60% by weight of the water content initially) of the ingredients was evaporated and reduced. This was allowed to cool to obtain an oil-picked food material (prototype 9) of the present invention. In addition, 1 kg of the oil-picked food is put into a polyethylene bag, cooled to 4 ° C., and the oil-picked food in the form of a refrigerated product of the present invention (prototype 1)
0) was obtained.

Comparative Examples 1, 2-1 and 2-2 100 g of scallops used in Examples 1 and 2 and rapeseed oil 20
g was filled in a bag for retort and heat sterilized under the same conditions as in Example 2 to obtain Comparative Product 1. Separately, only 200 g of the scallop scallop was heated at 85 to 100 ° C. for about 1.5 hours in the same manner as in Example 1, and the amount of dehydration was 60 g (4% of the initially held water).
(Equivalent to 0% by weight) and allowed to cool to obtain Comparative Product 2-1. Further, half of the dried scallops (comparative product 2-1) were filled in a bag for retort, and heat-sterilized in the same manner as in Example 2 to obtain comparative product 2-2.

(Evaluation) Prototypes 1 and 2, Comparative products 1 and 2
20 panelists compared and evaluated each flavor, texture, etc. of -1 and 2-2. Prototype 1, Comparative product 1
And 2-1 were used immediately after production, and prototype 2 and comparative product 2-2 used were heated after storage for one month. The evaluation was made such that the preferred flavor and umami of the ingredients were concentrated: strong: 3, normal: 2, weak: 1, and the unpleasant and unpleasant flavor was strong: 3, normal: 2, weak: 1, and the average value of each was used. Was compared. Table 1 shows the results. From the table, the oil-picked food of the present invention is concentrated with strong flavor and flavor of the ingredients,
In addition, it was clarified that a fishy unpleasant flavor was hardly felt.

[0028]

[Table 1] Note) The figures in the table are the average scores.

Comparative Examples 3-1 and 3-2 200 g of scallop (water content: 85% by weight) and rapeseed oil 40
g was treated in the same manner as in Example 1. When the dehydration ratio reached 8% by weight of the initially held moisture, the product was allowed to cool to obtain Comparative Product 3-1. Further, half of this amount was filled in a bag for retort, and treated in the same manner as in Example 2 to obtain Comparative Product 3-2. Comparative product 3-
When the flavor evaluation of Samples 1 and 3-2 and Prototypes 1 and 2 was performed in the same manner as described above, the results of this comparative product were that the preferred flavor and flavor of the ingredients were slightly weak and that some of the fresh odor remained. Met.

Comparative Examples 4-1 and 4-2 200 g of the scallops used in Examples 1 and 2 and rapeseed oil 40
g, and treated in the same manner as in Example 1. When the dehydration ratio reached 75% by weight of the water content at the beginning, the mixture was allowed to cool to give a comparative product 4-
1 was obtained. Further, half of this amount was filled in a bag for retort, and treated in the same manner as in Example 2 to obtain Comparative Product 4-2. The flavors of the comparative products 4-1 and 4-2 and the prototypes 1 and 2 were evaluated in the same manner as described above. As a result, although the comparative product had a favorable flavor of the ingredients, the texture (elasticity etc.) of the ingredients was high. ), The texture was rather hard and dry, and the color tone was slightly darker.

The tastes of the prototypes 3 to 10 were also evaluated in the same manner. As a result, the preferred flavor and taste of the ingredients were sufficiently drawn out, were strong, had no fishy odor, and had favorable texture and color tone. there were.

Examples 11 and 12 Fried rice was prepared using the oil-picked foodstuff of the present invention (prototype 1) obtained in Example 1. 60 of prototype 1 in a frying pan
g and 200 g of cooked rice and lightly fry, then 30 leeks
g, 10 g of shiitake mushrooms and 10 g of green peppers, and one scrambled egg egg, salt 2
g was added, and these were mixed and fried to prepare fried rice (Example 11). A fried rice was prepared in the same manner except that the prototype 1 was replaced with the prototype 2 (one bag: 60 g) obtained in Example 2 (Example 12).

Examples 13 and 14 Pasta dishes were prepared using the oil-picked foodstuff of the present invention (prototype 3) obtained in Example 3. First, 50 g of prototype 3 was put in a frying pan and lightly fried, then 180 g of previously boiled pasta was added and fried, and then 2.5 g of salt and a little pepper were added and lightly fried to prepare a pasta dish (Example 13). . Also, the prototype 4 obtained from the prototype 3 in the example 4
A pasta dish was prepared in the same manner except that (1 bag: 50 g) was used (Example 14).

Comparative Example 5 An oil-picked food material in the form of a retort product (prototype 2, 1 bag: 60 g) obtained in Example 2 was composed of 66.7 g of scallop scallop as food ingredients and 13.3 g of rapeseed oil. Therefore, fried rice was prepared in the same manner as in Example 12 except that one bag of the prototype 2 was replaced with the scallop and rapeseed oil having the above weight.

When the fried rice obtained in Examples 11 and 12 and Comparative Example 5 were evaluated for flavor by a paneler in the same manner as described above, those produced in Examples 11 and 12 were more scalloped than those produced in Comparative Example 5. Had a strong preferred flavor and umami, and had no unpleasant, unpleasant flavor. The sample of Comparative Example 5 was pointed out with a bad smell. Also, when cooking fried rice,
In the case of Comparative Example 5, when the scallops and rapeseed oil were put in a frying pan, the oil splashed much, but in Example 11,
In the case of 12, there was no oil splash.

[0036]

According to the present invention, it is possible to provide an oil-soaked food material which can sufficiently exhibit the desirable flavor, texture, color tone, and the like of the food raw material without change, and can improve the unpleasant flavor such as fresh odor. . The oil-picked food can be manufactured by a simple method, and it is not necessary to newly use an edible oil and fat when cooking processed food using the same. You can make processed foods and dishes that make full use of the flavor of the raw materials. The oil-picked food and processed food can be used as a refrigerated product, a frozen product, a retort product, or the like.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification code FI A23B 7/04 A23L 1/10 E A23L 1/01 1/16 E 1/10 1/325 A 1/16 3/36 A 1 / 325 Z 3/36 A23B 4/00 C 4/04 501G (58) Fields investigated (Int. Cl. ⁷ , DB name) A23B 4/03 A23B 4/005 A23B 4/033 A23B 7/00 A23B 7 / 02 A23B 7/04 A23L 1/01 A23L 1/10 A23L 1/16 A23L 1/325 A23L 3/36 JICST file (JOIS)

Claims (10)

(57) [Claims] 1. A food material and an edible oil or fat which are subjected to heat treatment and dehydration treatment, wherein the dehydration rate at the time of the dehydration treatment is 10 to 70% by weight of the water content of the food material. An oil-soaked food material in which edible fats and oils coexist without being separated, and the food ingredients are immersed in the edible fats and oils. 2. The oil-soaked foodstuff according to claim 1, wherein the food ingredient is one or more selected from the group consisting of fish, shellfish, vegetables and meat. 3. The oil-picked food according to claim 1, wherein the edible fat is an animal or vegetable fat. 4. The composition according to claim 1, wherein the weight ratio of the raw material to the edible fat is 1/1 to 20/1.
3. The oil-soaked foodstuff according to any one of 3. 5. The oil-soaked food according to claim 1, wherein the temperature during the heat treatment is 60 to 100 ° C. 6. An oil-picked food obtained by further subjecting the oil-picked food according to any one of claims 1 to 5 to a refrigeration treatment, a freezing treatment, or a retort treatment. 7. A mixture of food ingredients and edible oils and fats,
It is heated to 100 ° C. and dehydrated to adjust the dehydration rate to 10 to 70% by weight of the water content of the food raw material, to allow the processed food raw material and edible oil and fat to coexist without being separated, and that the food raw material is A method for producing an oil-picked food, wherein the food is pickled. 8. A food material and edible oil and fat which are subjected to heat treatment and dehydration treatment, wherein the dehydration rate during the dehydration treatment is 10 to 70% by weight of the water content of the food material, and A processed food using an oil-soaked food material in which edible oils and fats are coexisted without separation and the raw material is immersed in the edible oil and fat. 9. The processed food according to claim 8, which is fried rice, pasta or pilaf. 10. The processed food according to claim 8, wherein the processed food is further subjected to a refrigeration treatment, a freezing treatment or a retort treatment.