JP3437463B2 - Wrapped food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gelled product, food for bean paste using the same, and a method for producing them.
More specifically, the present invention relates to a gelled product containing an emulsion containing a proteolytic enzyme, a packaged food containing a medium seed containing the same, and a method for producing the same. The pastry paste food of the present invention is one in which the gel is dissolved by heating and cooking at the time of eating, the water content is abundant, and a desirable juiciness is exhibited.

[0002]

2. Description of the Related Art Chinese steamed buns, dragon dumplings, dumplings or sushi is a dough made by mixing water with wheat flour and kneading it with minced meat of minced meat or finely chopped vegetables. It is made from bean paste. By heating such an entree food with a steamer etc., water containing umami components such as meat, fish or vegetables is released, but this water is trapped in the outer dough, so when eating A juicy feeling can be imparted to the. However, since the water content of meat and vegetables in the medium seeds often cannot give a sufficient juiciness, the gelled product obtained by gelling the seasoned solution with gelatin is contained in the medium seeds, and the heat during eating According to the above method, gelatin is melted to give a preferable juicy feeling. However, since gelatin has a relatively low melting point, when industrially manufacturing an entree food containing gelatin, it is dissolved by heating such as sterilization, the released water is transferred to the dough, and the dough becomes sticky to the texture. However, there was a problem that it deteriorated significantly.

Therefore, a method of preparing a gelled product which does not dissolve by heat treatment such as sterilization in the manufacturing process and adding it to the food for bean paste is being studied. As such a gelled product, for example, JP-A-58-149645 discloses a gelled product to which heat resistance is imparted by adding transglutaminase to gelatin. JP-A-9-179 discloses a jelly prepared from agar, konjac mannan, carrageenan or ferseran. In addition, JP-A-8-986
JP-A-55 discloses a gelled product prepared by using a gelling agent containing lactoferrin as an active ingredient. Furthermore, gelled products prepared from whey protein, soybean, egg protein and the like are known. By adding these gelled substances, the problem of water migration of the gel in the manufacturing process was solved, but since these gelled substances do not dissolve even by heating during eating, it is impossible to impart juiciness to foods There was a problem.

[0004]

A gelled product that does not dissolve in a heat treatment such as sterilization in a manufacturing process but exhibits a gel state and is dissolved by heating during eating to give a juicy feeling to foods is demanded. However, at present, such a gelled product has not been provided yet. Therefore,
In view of such a current situation, the present invention provides a gelled product that is gel-like during the manufacturing process and is melted by heating during eating to give a juicy feeling to foods. It is an issue. Another object of the present invention is to provide an entree food containing the gelled product as a medium seed. Further, it is an object of the present invention to provide a method for producing the gelled product and the entree food.

[0005]

As a result of intensive studies to solve the above problems, the present inventors have emulsified an aqueous phase containing a proteolytic enzyme and an oil phase to obtain a W / O type solution. Emulsify, disperse this in protein solution and emulsify W
/ O / W type emulsion, and by further gelling this to prepare a gelled product, it does not dissolve in the manufacturing process but is in a gel form and is dissolved by heating when eating. , It was found that a gelled product which can give a juicy feeling to foods can be obtained. Furthermore, after encapsulating the medium seed containing the gelled product with a dough, by freezing, the gelled product is dissolved by heating when eating, rich in water and an encrusted food product having a preferable juiciness. The inventors have found that the following is obtained, and have completed the present invention.

That is, the present invention relates to a W / O type milk prepared by emulsifying an aqueous phase containing a proteolytic enzyme and an oil phase.
Of the W / O / W type by dispersing the compound in a protein solution.
Obtained by preparing an emulsion and then gelling the protein
Gelled to be a W / O type emulsion was prepared by emulsifying an aqueous phase and an oil phase containing a proteolytic enzyme, dairy products and by dispersing the protein solution W / O / W type emulsion A method for producing a gelled product, which comprises gelling the protein, and then an encapsulating food product characterized by comprising an intermediate seed containing the gelled product, and
A method for producing a packaged food, comprising packaging a medium-sized seed containing the gelled product with dough and then freezing.

The entree food of the present invention refers to a food product in which a medium seed is encased with a dough, and is not particularly limited, but includes Chinese buns such as meat buns, dumplings, fried rice, spring rolls, small dragon packets, curry bread, calzone, Ravioli, burrito, etc. can be exemplified. The pastry food of the present invention has a preferable juicy sensation in which the gelled product of the present invention is dissolved and moisture is abundant when heated during eating. This is because the gelled product of the present invention, the fats and oils forming the emulsion are demulsified by freezing,
This is because, when the food is thawed by heating, the proteolytic enzyme flows out and acts on the protein forming the gel, the protein is decomposed, and the water retained in the gel flows out. .

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to specific examples. (Production Example of the Gelled Product of the Present Invention) The method for producing the gelled product of the present invention will be described with reference to examples. First, an aqueous phase containing a proteolytic enzyme and an oil phase are emulsified with an emulsifier to prepare a W / O type emulsion. Here, the aqueous phase has, for example, a proteolytic enzyme as a protein digestibility of about 1
It can be obtained by dissolving in hot water heated to about 70 ° C. so that the ratio becomes 00 u / ml. The proteolytic enzyme is not particularly limited, but an endo-type protease is preferable, and an enzyme having an optimum temperature of 70 ° C or higher and a residual activity of 50% or higher even at 90 ° C or higher is preferable. An example of such an enzyme is Protease S manufactured by Amano Pharmaceutical Co., Ltd.

In the oil phase, the oil and fat is heated to about 70 ° C.,
It can be obtained by adding an emulsifier. The fats and oils are not particularly limited, but edible fats and oils such as lard, palm oil and soybean oil having a melting point of 30 to 40 ° C. are preferable because they form a strong emulsion. The emulsifier is preferably an emulsifier having an HLB of 7 or less, and examples thereof include polyglycerin polyricinoleate. The emulsifier is preferably 0.5 to 1.0% by weight based on the fat or oil. The oil phase obtained in this manner is mixed with 5000-6000 rpm.
While stirring at 1, the aqueous phase is added little by little to prepare a W / O type emulsion.

Next, the emulsion prepared as described above is dispersed in a protein solution to form a W / O / W type emulsion, which is gelled to prepare a gel product. Examples of proteins that can be used here include heat-resistant gel-forming whey protein, soybean isolated protein, egg white, ovalbumin, gelatin, collagen and the like. Of these, whey protein, soy protein isolate, egg white and egg albumin form a thermo-irreversible thermostable gelation product by heating, and gelatin and collagen produce a thermoreversible thermostable gel by adding transglutaminase. Form a gel. The concentration of protein in the emulsion is 10% by weight or more for whey protein and 1 for soybean isolated protein.
It is preferably 0 wt% or more, egg white is 30 wt% or more, ovalbumin is 10 wt% or more, gelatin is 1 wt% or more, and collagen is 3 wt% or more.

Further, it is preferable to use a thickening polysaccharide such as carrageenan, sodium alginate, pectin or gum together with this protein, since it imparts viscosity to the protein solution and improves the dispersibility of the emulsion. The addition amount of the thickening polysaccharide is 0.1 to 0.5 with respect to the gelled product.
It is preferable to use parts by weight. Furthermore, by adding seasonings such as bird moth, umami seasoning, and soy sauce to the protein solution to season the protein solution, juiciness and umami can be imparted.

(Manufacturing Example of the Recipient Food of the Present Invention) Next, a method for producing the pre-food food of the present invention using the gelled product of the present invention produced as described above will be described with reference to examples.
The gelled product is mixed with ingredients such as meat and vegetables to prepare a medium seed. In the case of Chinese steamed bun, for example, minced pork and chopped green onions, bamboo shoots, dried shiitake and other vegetables are mixed, and salt, sesame, ginger juice, lard, sugar, sake, sesame oil, and water are added in appropriate amounts. A medium seed can be obtained by adding and seasoning and adding the gelled material of the present invention chopped to a size of 1 to 7 mm and mixing to form a dumpling of an appropriate size. At this time, the addition amount of the gelled product is preferably 10 to 50 parts by weight with respect to 100 parts by weight of the intermediate species. When the added amount of the gelled product is less than 10 parts by weight, juicy feeling is not felt, which is not preferable, and when the added amount exceeds 50 parts by weight, water released from the gel when the food for food filling is cooked by a microwave oven or the like. Is too much, moisture is transferred to the dough, and the texture of the dough is inferior, which is not preferable.

The medium seed thus prepared is wrapped with dough, heated at 90 to 200 ° C for the purpose of sterilization, and immediately frozen at -20 ° C to -30 ° C. Thus, the food for bean paste of the present invention can be obtained. By freezing in this way, in the gelled product of the present invention, the fats and oils forming the emulsion are demulsified, and the proteolytic enzyme flows out during heating and thawing when eating, forming a gelled product. It acts on the active protein, decomposes the protein, and releases the water retained in the gel. Examples of the dough for wrapping the Chinese seeds include bread dough, pizza dough, pasta dough, crepe dough, Chinese bun dough, dumplings, broiling, spring rolls, and Koryu hull skins. The frozen foods of the present invention thus obtained may be distributed as frozen foods as they are, or may be distributed as chilled foods having a temperature of about 0 to 10 ° C.

[0014]

The present invention will be described in more detail with reference to the following examples. In addition, "part" in Examples, Comparative Examples, and Test Examples
Unless otherwise specified, "part by weight" means "part by weight". (Example 1) Manufacture of Chinese steamed bun (1) Manufacture of gelled product 33.0 parts of water was heated to 70 ° C, and 0.3 part of protein degrading enzyme (Protease S: Amano Pharmaceutical Co., Ltd.) was added. The aqueous phase was prepared. On the other hand, soybean hydrogenated oil (melting point 42 ° C) 6
6.0 parts was heated to 70 ° C., and 0.7 parts of polyglycerin polyricinoleate (PR-100: manufactured by Riken Vitamin Co., Ltd.) was dissolved as an emulsifier to obtain an oil phase. Then T
Using a K homomixer, the above oil phase was stirred at 5000 rpm, the above aqueous phase was added little by little, and the mixture was stirred for 5 minutes to obtain a W / O type emulsion. 0.5 parts of transglutaminase was added to 9 parts of water and stirred at 100 rpm to prepare a solution containing transglutaminase. On the other hand, to 86.5 parts of chicken soup, 0.4 parts of salt, 3.5 parts of gelatin, and 0.06 parts of xanthan gum were added, and the mixture was heated to 80 ° C. and then cooled to 40 ° C. to obtain the transglutaminase. The solutions were mixed to prepare a gelatin solution.

This W / O type emulsion was added little by little to a concentration of 1% with respect to the gelatin solution while stirring this gelatin solution using a Three One Motor (made by Haydon) at 50 to 100 rpm. Then, a W / O / W type emulsion was prepared and then cooled to 5 ° C. to obtain a gelled product.

(2) Preparation of medium type 23 parts ground pork, 6 parts pork belly, 0.2 parts salt, and 0.5 parts pepper.
1 part, ginger juice 0.8 part, lard 3 parts, soy sauce 1.3 parts, sugar 3 parts, sake 1.2 parts, water 4.3 parts, leek 1.7 parts, bamboo shoots 3.5 parts,
2.3 parts of dried shiitake mushrooms, 0.5 part of sesame oil, and 50 parts of gelatinized gelatin containing the protease prepared in the above (1) cut into 5 mm square were combined and kneaded sufficiently to prepare a medium seed. .

(3) Preparation of Dough A Chinese bun dough was prepared. 15 parts strong flour, 46 soft flour
Parts and 0.8 parts yeast were added to 38 parts warm water,
The mixture was kneaded for 4 minutes, and fermented for 6 hours under the condition of humidity of 80% and 25 ° C. Next, 14 parts of strong flour, 27 parts of soft flour,
0.7 parts of sugar, 0.2 parts of salt and 0.4 parts of yeast were mixed, to which 20 parts of water and 36 parts of the previously prepared dough were added, and after kneading for 4 minutes, 2 parts of lard were added. And further kneaded for 4 minutes to obtain a Chinese bun dough.

(4) Preparation of Chinese steamed buns: The dough of (3) above was mixed with the dough of (3) so that the ratio was 60 parts of dough to 60 parts of dough, and the humidity was 80%.
%, A temperature of 40 ° C. for 20 minutes, followed by steaming until the core temperature reaches 90 ° C., then −
Quick-freezing was performed at 30 ° C to obtain Chinese buns.

Comparative Example 1 A gelled product was produced according to the method described in Example 1 except that the protease was not added to the aqueous phase. Then, using the obtained gelled product, Chinese buns were obtained according to the method described in (2) to (4) of Example 1.

Comparative Example 2 86.5 parts of chicken soup,
Salt 0.4 parts, gelatin 3.5 parts, xanthan gum 0.0
After adding 6 parts and heating up to 80 degreeC, it cooled to 40 degreeC and prepared the gel. This gelled product does not have heat resistance because it does not act on gelatin with transglutaminase.

Test Example 1 Example 1 and Comparative Examples 1 and 2
50 g of the gelled product prepared in each step was filled in a retort container and heated in hot water until the temperature reached 90 ° C. 90
When the temperature reached ℃, the gelled product was taken out of the container and placed on a 16-mesh net. At this time, the water released from the gelled product was received by a beaker, the amount was measured, and the ratio (%) of the water to the original gelled product was obtained. The results are shown in Table 1.

[0022]

[Table 1]

As is clear from the results shown in Table 1, the gelled product of Comparative Example 2 having no heat resistance was dissolved by heating to release most of the water content. No water was released from the gelled product.

(Test Example 2) Next, 50 g of the gelled product used in the above measurement was directly charged into a retort container,
It was frozen at 20 ° C and kept for 24 hours. This was heated in hot water until it reached 90 ° C. in the same manner as above, and when it reached 90 ° C., the gelled product was taken out of the container and placed on a 16 mesh net. At this time, the water released from the gelled product was received by a beaker, the amount was measured, and the ratio (%) of the water to the original gelled product was obtained. The results are shown in Table 2. In Comparative Example 2, the test could not be performed because the sample was melted by the previous heating.

[0025]

[Table 2]                     Table 2       −−−−−−−−−−−−−−−−−−−−−−−−−−−−                 Percentage of water released after heating after freezing (%)       −−−−−−−−−−−−−−−−−−−−−−−−−−−−       Example 1 75       Comparative Example 10       Comparative Example 2-       −−−−−−−−−−−−−−−−−−−−−−−−−−−−

As is clear from the results of Table 2, Example 1
The gelled substance prepared in (1) was dissolved in the gelled substance by heating after freezing, and water was released. This is because the gelled substance prepared in Example 1 contained an emulsion containing a proteolytic enzyme, so that the emulsion was demulsified by freezing and the proteolytic enzyme flowed out by heating. On the other hand, in the gelled material prepared in Comparative Example 1, the gelled material was not dissolved. This is because the gelled substance prepared in Comparative Example 1 does not contain a proteolytic enzyme, so that the emulsion does not demulsify by freezing and the proteolytic enzyme does not flow out by the subsequent heating, and the transglutaminase does not flow out. This is because it contains heat resistance.

Test Example 3 The Chinese buns prepared in Example 1 and Comparative Example 1 were heated in a microwave oven. A 500 W microwave oven (manufactured by Sanyo Electric Co., Ltd.) was heated for 1 minute and 30 seconds until the internal temperature reached 90 ° C. Sensory evaluation was performed on these Chinese buns after heating. The evaluation method is 1
Asked by 0 experienced panelists to eat each sample, 2 points about juiciness: Very juicy, 1
Point: Juicy, 0 point: Neither,
-1 point: No juicy feeling, -2 point: No juicy feeling were evaluated in 5 grades, and the results are shown as average points. The results are shown in Table 3.

[0028]

[Table 3]

The Chinese steamed bun of Example 1 had a very juicy feeling because the gelled product was dissolved by heating and the water retained in the gelled product was released during eating. The Chinese steamed bun of Comparative Example 1 had a gelled material having heat resistance, and therefore the gelled material was not dissolved even by heating with a microwave oven and had no juiciness.

(Example 2) Manufacture of Chinese steamed bun (1) Manufacture of gelled product 33.0 parts of water was heated to 70 ° C., and proteolytic enzyme (Protease S: manufactured by Amano Pharmaceutical Co., Ltd.) 0.3 Parts were added to prepare an aqueous phase. On the other hand, soybean hydrogenated oil (melting point 42 ° C) 6
6.0 parts was heated to 70 ° C., and 0.7 parts of polyglycerin polyricinoleate (PR-100: manufactured by Riken Vitamin Co., Ltd.) was dissolved as an emulsifier to obtain an oil phase. Then T
The aqueous phase was added little by little using a K homomixer while stirring the oil phase at 5000 rpm, and the mixture was stirred for 5 minutes to obtain a W / O type emulsion. Meanwhile, chicken soup 8
To 6.0 parts, 0.5 parts of salt, WPI (sanlacto I-1,
Protein concentration 90.0%: Taiyo Kagaku Co., Ltd.) 13.5
Parts were added and the transglutaminase solution was mixed to prepare a WPI solution.

While stirring this WPI solution using a Three One Motor (made by Haydon Co., Ltd.) at 50 to 100 rpm, the above W / O type emulsion was added little by little so that the WPI solution had a concentration of 1%. Then, a W / O / W type emulsion was prepared. This W / O / W type emulsion is 30 to 50
While stirring at rpm, the mixture was heated to 70 ° C., the stirring was stopped when the viscosity of the emulsion increased, and the mixture was heated at 80 ° C. to obtain a gelled product.

(2) Preparation of medium seed, dough, Chinese steamed bun, except that the gelled product of WPI containing the proteolytic enzyme obtained in (1) above was used as the gelled product.
By the same method as in Example 1, Chinese seeds, dough and Chinese steamed bun were prepared. The Chinese bun thus obtained was used in Test Example 3
When cooked in the microwave in the same manner as
It was rich in water and had a pleasant juicy feel.

[0033]

Industrial Applicability According to the present invention, there are provided a gelled product containing an emulsion containing a proteolytic enzyme, an encapsulated food containing the same in an intermediate species, and a method for producing them. The gelled product of the present invention does not dissolve even by heat treatment during the manufacturing process, shows a gel state, and does not release water, but the protease contained in the emulsion by heating during eating is It acts and dissolves, releasing water.
Therefore, by including it in the medium type of the filling food, it is possible to provide the filling food which is rich in water and has a preferable juiciness.

─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-8-131119 (JP, A) JP-A-2-128648 (JP, A) JP-A-2-177863 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23J 3/00-3/18 A23D 7/00 A23L 1/48

Claims (4)

(57) [Claims] 1. An aqueous phase containing a proteolytic enzyme and an oil.
The W / O type emulsion prepared by emulsifying the phase
Disperse in a solution to prepare a W / O / W type emulsion, then
A gelled product obtained by gelling the protein . 2. A W / O type emulsion is prepared by emulsifying a water phase and an oil phase containing a proteolytic enzyme, and the emulsion is dispersed in a protein solution to form a W / O / W type emulsion. A method for producing a gelled product, comprising preparing a product, and then gelling the protein. 3. A packaged food, which is prepared by packaging a medium seed containing the gelled product according to claim 1. 4. A method for producing a packaged food, which comprises wrapping a dough containing the gelled product according to claim 1 with dough and then freezing.