JP3519637B2 - Emulsion composition for improving texture - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improver for processed foods, the use of which is especially foods using meat or vegetables as a main raw material for ingredient dough, such as hamburger, dumplings, sushi, and Chinese food. To give a juicy taste that is just like freshly made when you heat and reheat the product that is supplied through the freezing process without heat treatment, such as with steamed buns, boiled rice dumplings, meat balls, cooking pans etc. It is for processed foods that can be processed.

[0002]

2. Description of the Related Art A wide variety of processed foods and their manufacturing methods have been provided in the past, in which products are processed by heat treatment after molding or, without heat treatment, as they are, through a freezing process.

[0003]

However, when a solid product that has been subjected to a heat treatment such as steaming, baking, frying, boiling, or frying is frozen, meat or vegetables grow ice crystals during the freezing or moisture migration, Alternatively, the tissue is denatured by sublimation, etc., and when reheated and eaten, the same good taste and juiciness as freshly made are lost, resulting in a crunchy, dry and crunchy texture. there were. In particular, when these heat-cooked products are frozen and stored, or those that have been stored in refrigeration after the freezing process are reheated in a microwave oven, the above-mentioned problems become more prominent.

The juicy feeling referred to in the present invention is not simply felt due to the presence of a large amount of water or oil. An unpleasant texture such as stickiness or stickiness is developed by simply increasing the amount of water or oil.
That is, in order to obtain a juicy feel, water and oil are mixed,
It is necessary to emulsify into a fluid liquid with a good taste and flavor, and to feel a sufficient amount at the time of eating.

In order to prevent the emulsified fluid from flowing out, a method of mixing starch or powdery vegetable protein into the ingredients has been generally used. However, although the effect of preventing the outflow of the extract by improving the water retention and oil retention properties is recognized by simply mixing these powders, there is no fluidity at the time of eating, and only a sticky or sticky texture is obtained. However, it is hard to say that it expresses a desirable juiciness. In addition, a method has also been proposed in which starch is subjected to pregelatinization treatment by pressurization and heat treatment and mixed (Japanese Patent Laid-Open No. 4-243030), but again, there is no expression of a fluid called juicy during eating,
Insufficient effects are obtained for the purposes of the present invention.

On the other hand, there is also a technique for positively increasing the fluid inside the ingredients, that is, the juiciness, and in response to the above-mentioned problems that are generally taken, simply increasing the amount of water or oil in the dough. In addition to the method described above, a method in which a polysaccharide gel containing 90% by weight or more of water is dispersed (Japanese Patent Laid-Open No. 2-145).
157) and a method of kneading a quality improving agent for cooked and processed foods, which is a mixture of whey protein with blood proteins, polysaccharides, and calcium agents, into dough (JP-A-6-133738). However, these methods have an unfavorable texture such that the effect is watery or oily rather than juicy, the dough is softened and the moldability becomes extremely bad, and it freezes after heating. It was very dissatisfied that the effect could not be recognized when reheated.

In addition, a method for preventing the outflow of broth by maintaining the tenderness of meat by adding polyglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, lecithin, etc. Kaihei 7-255420 and Japanese Patent Laid-Open No. 7-255421 are also proposed, but since they act on the meat itself, they largely depend on the blending amount of meat and cannot be said to be a universal and effective method. Alternatively, a method in which a milk protein concentrate is dissolved and an emulsion is prepared together with fats and oils to give a juicy feeling (JP-A-11-103)
826) has also been proposed, but since a protein different from the protein material used in the present invention is used, this method does not produce the above-mentioned fluid, and the effect is insufficient to make it feel juicy. It was

[0008]

As a result of intensive studies to solve the above problems, the present inventors have found that processed foods, especially foods that use livestock meat or vegetables as a main ingredient, such as hamburgers, dumplings and sushi rice. , Chinese steamed buns, pork dumplings, meat dumplings, with respect to ingredient dough such as cooking bread, it was discovered that the above problems can be solved by making a protein material in which an emulsion consisting of hydrocolloid, oil and fat, and water exists. The present invention has been completed. That is, the present invention relates to a texture improving emulsion composition characterized by the presence of an emulsion composed of hydrocolloid, oil and fat, and water in a protein material, and 1 to 20 of this emulsion composition in a material dough. The present invention relates to a processed food characterized by having a weight percentage.

The emulsified composition in the present invention is an emulsion in which at least a hydrocolloid, an oil and fat, and water are made into an O / W type emulsion, fixed with a protein material or encapsulated in the protein material. This composition exerts the effect of giving a juicy feel to foods only after being heated through a freezing process. The contents and production method of the emulsified composition will be described in detail below. Examples of the protein material constituting the emulsified composition include egg white, whey protein, soybean protein, or water-absorbed dry granular soybean protein, or a mixture thereof. The choice is the combination of ingredient material,
Determined by manufacturing process. The blending amount in the emulsified composition may be 1 to 20% by weight, but the addition amount may be changed depending on the protein material. For example, if only dry granular soybean protein is used as a base material,
15% by weight, preferably 2-12% by weight is suitable,
When only other proteins are used, 0.3 to 5% by weight, preferably 0.3 to 3% by weight, based on the ingredient material of the food
Is appropriate. When using a plurality of protein materials, the total amount of each protein material is added so as to be 1 to 20% by weight based on the ingredient material of the food. If it is less than 1% by weight, the effect of the present invention cannot be expected so much, and if it exceeds 20% by weight, the emulsified composition becomes hard, or becomes dull, and a juicy feeling due to the emulsified fluid during reheating and eating after freezing. Will not be obtained.

The hydrocolloid constituting the emulsion is at least two kinds selected from gelatin, agar, carrageenan, guar gum, xanthan gum, locust bean gum, gellan gum and carboxymethyl cellulose, and the content thereof is the protein in the emulsion composition. 5 to 80% by weight, preferably 5 to 70% by weight, is suitable for the raw material. If it is less than this range, the effect cannot be expected so much, and if it exceeds this range, it becomes a moist and pasty texture, which is not preferable.

The fats and oils constituting the emulsion have a melting point of -10.
As long as it is an oil and fat at -20 ° C, its raw material is not specified, and animal fats and oils, vegetable oils and fats and their oils processed to have their melting points adjusted are used. If the melting point is less than this range, the quality becomes unstable in the frozen state, which is not preferable, and if it exceeds this range, workability is extremely deteriorated, which is not preferable. The content is appropriately 5 to 300% by weight, preferably 5 to 200% by weight, based on the protein material in the emulsion composition. If it is less than this range, the effect cannot be expected so much, and if it exceeds this range, the oily texture is obtained and the gel formation of protein and hydrocolloid is inhibited, so that the effect of the present invention is difficult to obtain, which is not preferable.

[0012] Sugar, sugar alcohol, salts and the like can be added to the emulsion. Sugars, sugar alcohols, and salts are not particularly limited, and various sugars such as sucrose, glucose, fructose, various oligosaccharides, and lactose can be used, and salt is recommended from the viewpoint of taste. Regardless of the proportion of each of these sugars and / or salts, the total amount is 4 to 300 with respect to the protein material as the base material.
%, Preferably 5 to 200% by weight is suitable. If it is less than this range, the effect cannot be expected so much, and if it exceeds this range, the taste such as sweetness, astringency, and saltiness is adversely affected, which is not preferable. The water used for blending is not particularly limited as long as it is water suitable for general eating and drinking, but if it is desired to further impart umami etc. due to the extract of meat, vegetables, etc. to the target food, dissolve them appropriately Moisture may be used. The suitable amount of water in the emulsion is 50 to 90% by weight. According to the present invention, seasonings such as a liquid extract can be added in any amount without adversely affecting the physical properties of the ingredient material such as extreme softening.

The emulsified composition is produced by dissolving each component in water, stirring the mixture at high speed to prepare an emulsified liquid, filling a tube or the like, heat-treating it, and cooling it, or gelling it. There are two methods of immersing a liquid granular soybean protein having water absorbency in a liquid to cool and lose fluidity at a refrigerating temperature. The stirring method when preparing the emulsion is not particularly limited,
By stirring at a high speed of 1000 rpm or more, it is possible to make an O / W type emulsion in which the oil droplets are fine in size and uniformly dispersed. For that purpose, various commercially available emulsifying machines,
It is efficient to use a high speed stirrer.

When the emulsified composition of the present invention is blended into the dough, the emulsion is subjected to a heating / cooling step and the gelled one is cut and mixed, or the emulsion is a water-absorbing dry granule. The soybean protein may be soaked in the liquid and cooled, or the liquid that loses fluidity at the refrigerating temperature may be mixed, and which method is adopted is determined by factors such as the composition of the target food, cost, and production process. The blending amount is appropriately 1 to 20% by weight, preferably 3 to 15% by weight in the ingredient dough, and if it is less than this range, the effect cannot be expected so much, and if it exceeds this range, the taste of the intended food will be improved. On the other hand, it is not preferable because it produces an excessive effect.

The effects of the present invention can be applied to a wide variety of processed foods that are supplied in a frozen or refrigerated state through a freezing process and are cooked at the time of eating. In particular, livestock meat and vegetables are used as the main raw materials for ingredient dough. It is effective for filling foods to be used, such as meat dumplings and hamburgers, or dumplings, rice dumplings, small dragon wraps, Chinese dumplings such as Chinese dumplings, and bakery products such as cooked bread. The heating method at the time of eating is not particularly limited, and a microwave, oven, steaming, baking, frying,
Almost all forms of heating such as pouring packs are acceptable.

According to the present invention, the desired texture can be sufficiently brought out, so that additives such as other quality improvers are not generally required, but other desired physical properties are imparted. Additives such as rice flour, starch, modified starch, oils and fats, proteins (whole egg, egg yolk, egg white, whey protein, gluten, soybean protein, etc.), amino acids (alanine, glycine, lysine, glutamic acid, etc.), emulsifiers, sugars, Sugar alcohols (glycerin, trehalose, sorbitol, etc.), salts, sodium lactate, pigments, seasonings such as various extracts, and various antioxidants are compounded in any manufacturing process to reveal the characteristics of each additive. be able to.

[0017]

As already described in the present specification, when solid foods including processed meat products in general are heated and frozen, the growth of ice crystals, moisture transfer, or moisture generated during freezing of meat or vegetables. There is a problem that the tissue is denatured due to phenomena such as sublimation, and when it is reheated and eaten, the freshly made taste and juicy feeling are lost, resulting in a dry and dry texture. .

What we generally feel as juicy depends on the type of food and the composition of its raw materials, but is considered to be a mixture of meat and vegetable extracts in a liquid fluid in which water and oil are emulsified. However, since it is not possible to simply express the total amount of water and oil contained in ingredients, it is not possible to obtain a satisfactory texture and taste by simply increasing the amount of water and oil. To make the transition of the material and the degeneration of the material structure of the raw material more remarkable.

The texture improving emulsion composition is characterized in that an emulsion consisting of hydrocolloid, oil and fat, and water is present in a protein material other than dry granular vegetable protein having water absorbency, and the protein is solidified by heating. Although it forms a gel, the gel used in the present invention is a brittle, heat-irreversible gel having a breaking strength of 500 g or less, and has heat resistance once it is solidified by heating, but the tissue is partially destroyed by freezing and the tissue density is It becomes a gel with weaker network retention. When a processed food having an ingredient dough containing this emulsion composition gel is heated, the emulsion held in the hydrocolloid inside melts and has fluidity, but it does not reach the complete outflow because it exists in the protein network, and it is chewed. At that time, the fluid is flowing out from the tissue that is destroyed by being pressed for the first time, creating a juicy feeling.

That is, the present invention actively utilizes the heat resistance and freezing denaturation of proteins to add sugars, salts and the like to reduce the water activity and to confine the emulsion using a hydrocolloid with improved heat resistance. By reheating at the time of eating, a liquid having fluidity overflows by chewing so that a juicy feeling is felt.

[0021]

[Examples] Chinese buns are described below as Examples and Comparative Examples.
The present invention will be further described by taking grilled gyoza and hamburger as an example.

[Examples 1 and 2 and Comparative Examples 1 and 2] First, the formulations shown in Table 1 were prepared and fried to a yield of 85% by weight. The compounded materials shown in Table 2 were stirred at high speed in advance to prepare an emulsion, which was sealed in a tube, heated at 95 ° C. for 30 minutes and then cooled, and the gel emulsion composition obtained was cut into 5 mm squares. This was mixed with ingredient 10 at a ratio of 1 and refrigerated.

Next, flour 57.3% by weight, sugar 8.0% by weight, salt 0.6% by weight, expander 0.9% by weight, yeast 1.1% by weight, lard 3.4% by weight, water 28 6% by weight of the prepared skin material was kneaded, and 40 g of each chilled ingredient was added to 60 g of the skin, and after molding, the temperature was 4 ° C at 38 ° C.
Fermented for 5 minutes and steam cooked at 98 ° C for 10 minutes. After cooking, it was snap frozen and stored frozen at -18 ° C. After 3 weeks, the frozen Chinese buns were taken out and heated one by one in a microwave oven (500 W) for 120 seconds.

The texture (juiciness) of the Chinese buns thus obtained and the desirability of the Chinese buns were evaluated by 16 panelists on a scale of 5 according to their degree, and the average value was calculated. However, it was as shown in Table 3. From the results in Table 3, it was found that the Chinese buns containing the ingredients containing the emulsion composition according to the formulation of Table 2 exhibited a remarkably juicy sensation as compared to the Chinese buns containing no ingredients and had a clearly preferable texture.

[0024]

[Table 1]

[0025]

[Table 2]

[0026]

[Table 3]

[0027]

[Examples 3 and 4 and Comparative Examples 3 and 4] The compounding materials shown in Table 5 were prepared in advance, and materials other than the dry granular protein were dissolved by heating if necessary and then stirred at high speed to prepare emulsions. Then, dry granular protein was immersed in this emulsion, cooled to around 10 ° C., and then thoroughly kneaded with the compounding materials shown in Table 4. This ingredient 1
8 g of wheat flour 66.2% by weight, modified starch 6.5% by weight,
Salt 0.7% by weight, emulsified oil / fat 1.4% by weight, water 25.2
A weight% of the mixture was kneaded, rolled and punched, and then wrapped with 7 g of skin to obtain 25 g of each gyoza. This raw dumpling was steamed at 98 ° C. under saturated steam for 6 minutes and then baked at 200 ° C. for 4 minutes for cooking. After cooking, it was snap frozen and stored frozen at -18 ° C. After 3 weeks, the frozen dumplings were taken out, and every four dumplings were heated in a microwave oven (500 W) for 70 seconds.

The texture (juiciness) of the thus-prepared gyoza and its favorableness as a gyoza were evaluated by 16 panelists, and the average value thereof was obtained, as shown in Table 6. . From the results of Table 6, it was found that the grilled gyoza prepared by wrapping the ingredients containing the emulsified composition according to the formulation of Table 5 exhibited a remarkably juicy texture as compared to the grilled gyoza containing no ingredients, and had a clearly preferable texture.

[0029]

[Table 4]

[0030]

[Table 5]

[0031]

[Table 6]

[0032]

[Examples 5 and 6 and Comparative Examples 5 and 6] The compounding materials shown in Table 8 were prepared in advance, and materials other than dry granular protein were dissolved by heating if necessary, and then stirred at high speed to prepare emulsions. Then, dry granular protein was immersed in this emulsion, cooled to around 10 ° C., and then thoroughly kneaded with the compounding materials shown in Table 7. This ingredient 7
Push 0g into the mold plate, and after molding, in a 250 ° C oven until the core temperature reaches 75 ° C or higher (about 8 minutes)
Baked. After cooking, it was snap frozen and stored frozen at -18 ° C. After 3 weeks, take out the frozen hamburger steak, and
In an oven at 0 ° C until the core temperature reaches 85 ° C or higher (about 22
Baked).

The texture (juiciness) of the hamburger thus obtained and the desirability of the hamburger were evaluated by 16 panelists, and the average value was calculated. From the results of Table 9, it was found that the hamburger wrapping the ingredient containing the emulsion composition according to the formulation of Table 8 exhibited a significantly juicy feeling as compared to the hamburger without the hamburger, and had a clearly preferable texture.

[0034]

[Table 7]

[0035]

[Table 8]

[0036]

[Table 9]

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Claims (8)

(57) [Claims] 1. A protein material containing gelatin, agar, or caramel.
Nan, guar gum, xanthan gum, locust bee
Nung gum, gellan gum, carboxymethyl cellulose?
2 or more hydrocolloids selected from
After heating, characterized by the presence of an emulsion containing minutes
An emulsified composition for improving texture for frozen foods to be eaten by . 2. The texture improvement according to claim 1, wherein the protein material is any one of egg white, whey protein, soybean protein, and dry granular soybean protein having water absorbency, or a mixture thereof. use emulsion composition. 3. The texture improving emulsion composition according to claim 1, wherein the content of the hydrocolloid is 5.0 to 80.0% by weight based on the protein material. 4. The emulsion composition for improving texture according to claim 1, wherein the fat or oil has a melting point of −10 to 20 ° C. 5. The fat content is 5 to the protein material.
The food according to claim 1, which is 300% by weight.
Emulsion composition for improving feeling . 6. The emulsion composition for improving texture according to claim 1, which contains 4 to 300% by weight of sugar and / or sugar alcohol and / or salt with respect to the protein material. Characterized in that it contains 1 to 20 wt% in 7. claim 1 Guzai fabric texture improvement for emulsion composition according
Frozen food. 8. The texture improvement according to claim 1, wherein the content of the protein material is 0.3 to 15% by weight based on the ingredient material of the frozen food to be used in combination. use emulsion composition.