JP4161519B2

JP4161519B2 - Emulsified oil and fat composition for kneading

Info

Publication number: JP4161519B2
Application number: JP2000190948A
Authority: JP
Inventors: 昌樹藤村; 勝中道; 敏彦西山
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2000-06-26
Filing date: 2000-06-26
Publication date: 2008-10-08
Anticipated expiration: 2020-06-26
Also published as: JP2002000174A

Description

【０００１】
【発明の属する技術分野】
本発明は、一次加熱として調理や殺菌工程を伴い、喫食時に再加熱される冷凍食品・チルド食品に関し、２回目以降の加熱調理によってはじめて乳化油脂組成物の乳化状態が壊れ、解乳化することにより、保型性及び旨味、ジューシーな食感を効率良く付与することのできる練り込み用乳化油脂組成物を用いた加工食品に関する。
【０００２】
【従来の技術】
ハンバーグや餃子、焼売等に代表される加工食品は、主として冷凍食品、チルド食品として家庭用、業務用に非常に広範囲に流通され、その後消費者のもとで加熱調理され喫食されるのが一般的である。したがって消費者が喫食する前の段階で、加工食品の保存性を向上するため、あらかじめ蒸気、レトルト、ボイル等の加熱により殺菌されてから流通されており、消費者が加熱調理する時には２回以上加熱されることとなる。その結果、加工食品自体のボリューム感が低下したり、風味、ジューシー感が損なわれ、硬い食感に変化するなど、いわゆる手作りで調理される、１回だけ加熱されるような加工食品と比較すると、保型性、風味、食感等において顕著に品質が低下してしまうことが問題となっている。
【０００３】
【発明が解決しようとする課題】
このような問題を解決するため、ポリグリセリン縮合リシノレイン酸エステルを用いて乳化した油中水滴型乳化物を挽肉に練り込むことにより、油脂による旨味、ジューシー感を保ちながら、カロリーを低減した新規な低カロリー畜肉加工品が得られるとしている（特開平６−１０５６６７号公報）。この方法によれば、得られる油中水滴型乳化物は乳化が強固であるため高水分でも乳化油脂組成物全体が油脂として振る舞うため、確かに低カロリーで、油脂による旨味、ジューシー感を付与することは可能ではあるが、その反面、乳化状態の制御はなされておらず、いわゆる解乳化による水相部からの旨味、ジューシー感の付与は困難である。また、食用油脂と水とを血漿タンパク質を用いて水中油滴型乳化して得られた乳化液を食肉に注入して食肉加工品の食感、風味、外観を改良することが提案されている（特開平４−３２０６６２号公報）。さらに、レシチンおよびカゼインナトリウムを用いて、食用油脂および水を乳化した水中油滴型乳化液を挽肉に練り込むことで、精製牛脂やサラダ油などの非乳化油脂を練り込む方法とは異なりドリップが防止できジューシーな食感の挽肉加工品が得られるとしている（特開平５−１０３６３２号公報）。これらの方法によれば、確かに商品自体の保水性が向上し、ジューシーでソフトな食感が得られ、ドリップの少ない商品が得られることが期待できる。しかし、これらの方法では明細書に例示されているように、１回の加熱時に効果が得られるものであり、本発明で述べているような２回目以降の再加熱においてはドリップ等が生じやすく、風味、食感も大きく損なわれてしまう。
【０００４】
また、食肉中に熱凝固性蛋白、油脂及び水を含むＯ／Ｗエマルジョンを含ませた後解乳化させることを特徴とする食肉加工品の提案がなされている（特開平９−２６６７６９号公報）。この方法によれば、肉らしい歯ごたえとともに、優れたジューシー感が付与された食品加工品が得られるとしている。しかし、この方法では上述と同様、水中油滴型乳化物であるため、いかに熱凝固性蛋白を用いて乳化しても商品を加熱した時の水相部からの風味の離散は抑制するのが困難であり、特に再加熱時においては、旨味やジューシー感は顕著に損なわれ、蛋白質特有の風味が商品に出てしまう。
【０００５】
本発明はこのような現状に鑑み、２回目以降の加熱調理によってはじめて乳化油脂組成物の乳化状態が壊れ、解乳化することにより、保型性、旨味、ジューシーな食感を効率良く付与することのできる練り込み用乳化油脂組成物を用いてなる加工食品を提供せんとするものである。
【０００６】
【課題を解決するための手段】
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、特定の乳化剤をそれぞれ特定の配合量にて油脂中に配合し、油中水型に乳化してなる乳化油脂組成物を畜肉加工品等の加工食品に対して練り込むことにより上記課題を解決できることを見出し、本発明を完成するに至った。
【０００７】
即ち、本発明は、製造時に１次加熱として調理・殺菌工程を伴い、喫食時に加熱調理される加工食品であって、乳化剤としてグリセリン飽和脂肪酸モノエステル０．０２〜０．５重量％、ポリグリセリン縮合リシノレイン酸エステル０．１〜１重量％を含有し、油中水型に乳化してなる乳化油脂組成物を、１次加熱前の食品１００重量部に対して１〜２０重量部練り込んでなり、喫食時の加熱調理により前記乳化油脂組成物が解乳化することを特徴とする冷凍食品又はチルド食品に関する。好ましい実施態様としては、前記乳化油脂組成物が、乳化剤としてさらにグリセリン不飽和脂肪酸モノエステル０．１〜０．５重量％、蔗糖不飽和脂肪酸ポリエステル０．０５〜０．３重量％を含有する上記記載の冷凍食品又はチルド食品に関する。更に好ましい実施態様としては、前記乳化油脂組成物が、３０〜７０重量％の油相と７０〜３０重量％の水相からなる油中水型乳化油脂組成物であって、該油中水型油脂組成物に対して、グリセリン飽和脂肪酸モノエステル０．０２〜０．５重量％、ポリグリセリン縮合リシノレイン酸エステル０．１〜１．０重量％、グリセリン不飽和脂肪酸モノエステル０．１〜０．５重量％、及び蔗糖不飽和脂肪酸ポリエステル０．０５〜０．３重量％を含有することを特徴とする上記記載の冷凍食品又はチルド食品に関する。また、好ましい実施態様としては、前記乳化油脂組成物の水相に風味成分を含む上記冷凍食品又はチルド食品に関する。
【０００９】
【発明の実施の形態】
以下、本発明につき、さらに詳細に説明する。
【００１０】
本発明の練り込み用乳化油脂組成物に用いられる油脂は、食用に適するものであれば特に限定されないが、例えば、コーン油、あまに油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、大豆油、辛子油、カポック油、米糠油、胡麻油、玉蜀黍油、落花生油、オリーブ油、椿油、茶油、ひまし油、椰子油、パーム油、パーム核油、カカオ脂、シア脂、ボルネオ脂等の植物油脂や、魚油、鯨油、牛脂、豚脂、乳脂、羊脂等の動物油脂が挙げられ、また、それらの硬化油、エステル交換油、分別油等から目的に応じて適宜選択し、これを単独で、あるいは組み合わせて使用することができる。
【００１１】
本発明で用いる乳化剤としては、必須成分としてグリセリン飽和脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステルが挙げられる。グリセリン飽和脂肪酸モノエステルを構成する脂肪酸は炭素数１６〜２２の飽和脂肪酸であることが好ましい。かかるグリセリン飽和脂肪酸モノエステルの使用量は、乳化油脂組成物１００重量％中、０．０２〜０．５重量％が好ましく、更に好ましい範囲は０．０５〜０．２重量％である。使用量が０．０２重量％より少ないと乳化物の解乳化が満足に得られず、加工食品に使用した際、ジューシー感の付与効果が低下する恐れがある。一方、０．５重量％より多いと、乳化油脂組成物自体の乳化安定性が悪化し、水分離の問題が生じる恐れがあるだけでなく、乳化剤特有の悪い風味が加工食品に影響する恐れがある。ポリグリセリン縮合リシノレイン酸エステルについては、ポリグリセリン系の乳化剤であって、主としてヒマシ油を原料とする縮合リシノレイン酸とポリグリセリンとのエステル化により得ることができる。かかるポリグリセリン縮合リシノレイン酸エステルの使用量は、乳化油脂組成物１００重量％中、０．１〜１重量％が好ましく、更に好ましい範囲は０．２〜０．８重量％である。使用量が０．１重量％より少ないと乳化油脂組成物自体の乳化が満足に得られない恐れがある。一方、１重量％より多いと、乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、乳化剤特有の悪い風味が加工食品に影響する恐れがある。
【００１２】
本発明で用いる乳化剤としては、さらにグリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステルを用いることが出来る。グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステルを構成する脂肪酸は特に限定されず、例えば、オレイン酸、リノール酸、リノレン酸、アラキジン酸、アラキドン酸、エルカ酸等が挙げられ、これらは１種または２種以上を組み合わせて用いることができる。また、グリセリン不飽和脂肪酸モノエステルはグリセリン飽和脂肪酸エステルと混合しても用いられる。かかるグリセリン不飽和脂肪酸モノエステルの使用量は、乳化油脂組成物１００重量％中、０．１〜０．５重量％が好ましく、更に好ましい範囲は０．１〜０．３重量％である。使用量が０．１重量％より少ないと乳化物の解乳化が満足に得られず、加工食品へ使用した際、ジューシー感の付与効果が低下する恐れがある。一方、０．５重量％より多いと、乳化油脂組成物自体の乳化安定性が悪化し、水分離の問題が生じる恐れがあるだけでなく、加工食品に使用した際、乳化剤特有の悪い風味が悪影響を及ぼす恐れがある。一方、蔗糖不飽和脂肪酸ポリエステルの使用量は、乳化油脂組成物１００重量％中、０．０５〜０．３重量％が好ましく、さらに好ましい範囲は０．０５〜０．２重量％である。使用量が０．０５重量％より少ないと乳化油脂組成物自体の乳化が不安定になる恐れがある。一方、０．２重量％より多いと、乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、加工食品使用した際、乳化剤特有の悪い風味が悪影響を及ぼす恐れがある。
【００１３】
さらに本発明にかかる練り込み用乳化油脂組成物中には、上記乳化剤の他、さらに解乳化の制御を行うため、あるいは乳化油脂組成物自体の乳化安定性を向上するため、グリセリン有機酸脂肪酸モノエステル、ポリグリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム（ＣＳＬ）等の乳化剤を併用することができる。
【００１４】
本発明において、油中水型乳化油脂組成物の油相としては３０〜７０重量％が好ましい。さらに好ましい範囲は４０〜６０重量％である。油相が３０重量％より少ないと、水相が多すぎるため乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、７０重量％より多いと水相が少なくなり、加工食品に使用する際、ジューシー感の付与が満足にできなくなる恐れがある。また、水相としては７０〜３０重量％が好ましい。さらに好ましい範囲は６０〜４０重量％である。水相が７０重量％より多いと、水相が多すぎるため乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、３０重量％より少ないと油相が多くなり、加工食品に使用した際、水相からのジューシー感、旨味の付与が満足にできなくなる恐れがある。
【００１５】
なお、本発明にかかる練り込み用乳化油脂組成物中には、乳化油脂組成物を安定化させるためのデキストリン類、澱粉類、キサンタンガム、グアーガム等の増粘多糖類、商品性を向上するための糖類、呈味材、調味料、エキス類、香辛料等を使用しても何ら問題ない。また、商品の保水性を高めたり、食感を改良するため、セルロース及びその誘導体、ポリデキストロース、小麦ふすま、大豆繊維等の食物繊維も使用することもできる。さらに、香料、着色料、酸化防止剤等も適宜使用することができる。
【００１６】
そして、本発明にかかる練り込み用乳化油脂組成物は、例えば以下のようにして製造することができる。まず、油脂中に乳化剤を加え、７０℃に加熱、溶解したものを油相とする。一方、水に調味料、エキス類、デキストリン類を加え、十分混合した後に７０℃に加熱して殺菌し、水相とする。油相中に水相を徐々に加えて油中水型に乳化した後冷却し、捏和して本発明の練り込み用乳化油脂組成物を得る。
【００１７】
このようにして得られた本発明の練り込み用乳化油脂組成物は、加工食品の種類あるいは期待効果の度合いによっても異なるが、一次加熱前の加工食品１００重量部に対して１〜２０重量部、好ましくは２〜１０重量部の割合で練り込んで使用することができる。
【００１８】
本発明の練り込み用乳化油脂組成物が使用できる対象となる加工食品については、１次加熱として調理・殺菌工程を伴うような、例えば、冷凍食品、チルド食品等で、喫食時に再加熱される食品が挙げられる。種類別でいえば、挽肉、食肉を主原料とした加工食品である畜肉加工品、魚肉すり身を主原料とした加工食品である水産練り製品、あるいは餃子、焼売、中華饅頭などの中華点心、さらには焼き肉、うなぎの蒲焼き等に用いられるたれ類など非常に幅広い加工食品を挙げることが出来る。更に具体的には、畜肉加工品については、ハンバーグ、ミートボール、つくね、ソーセージ、ローストビーフ等が挙げられる。水産練り製品については、ちくわ、かまぼこ、薩摩揚げ等が挙げられる。中華点心については、皮部分、具材部分の両方に使用することができる。また、たれ類については、焼肉漬け込み用、照り焼き用など種々の用途に使用することができる。上記加工食品において、本発明の乳化油脂組成物は、１次加熱時には油脂として振る舞うため製造工程を損なわず、２次加熱以降にはじめて、解乳化を起こすため効率良く商品にジューシー感を付与することができる。
【００１９】
さらに、２次加熱されるまで乳化油脂組成物が油中水型乳化を保ち、油脂として振舞うことを利用して、水相部分にマスタード、赤ワインなどに代表される、揮発性の高い風味素材や飛散しやすい風味素材を閉じこめておくことができる。その結果、加工食品に風味素材を直接添加するよりも、素材本来の風味がストレートに出て、かつ、少量の添加で風味を効率良く商品に付与することも可能となる。
【００２０】
【実施例】
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において部は重量部である。（実施例１〜９、比較例１〜９）
表１に示す配合により、食用油脂にグリセリン飽和脂肪酸モノエステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステル等の乳化剤を加え、７０℃に加熱、溶解したものを油相とした。一方、水に食塩、酵母エキス、ビーフエキス、チキンエキス等の調味料、香辛料、デキストリンを加え、十分混合した後に７０℃に加熱して殺菌し、水相とした。油相中に水相を徐々に加えて油中水型に乳化した後冷却し、捏和して本発明の練り込み用乳化油脂組成物を得た。
【００２１】
【表１】

比較例についても表２に示す配合により、実施例と同様に製造した。比較例においては、乳化剤としてポリグリセリン縮合リシノレイン酸エステルのみを使用した乳化の強固な油中水型の乳化油脂組成物と、乳化剤としてグリセリン飽和脂肪酸モノエステルとレシチンを使用し、通常のマーガリンと同様の乳化を行い、乳化の弱い油中水型の乳化油脂組成物の２タイプの油脂組成物を作製した。
【００２２】
【表２】

以上のようにして得られた実施例１〜９及び比較例１〜９の練り込み用乳化油脂組成物を用いた使用例を示した。使用例においては、実施例１〜９の乳化油脂組成物が比較例１〜９の乳化油脂組成物及び豚脂と比較して、ハンバーグ、肉焼売、えび餃子、中華まんの具にそれぞれ使用した場合、保型性、風味、ジューシー感において、どれだけ大きな差が生じるかを官能評価結果により示した。
（実施例１０、１１、比較例１０〜１２）
使用例１ハンバーグの作製
牛ミンチ肉４５部、豚ミンチ肉１３部に食塩０．６部を加えてミキサーにて混練し、玉葱２０部、液卵白１．７部、粒状植物性蛋白５部、牛乳５部、パン粉５部、香辛料０．４部、酵母エキス（鐘淵化学工業（株）製、商品名「カネカまるごと酵母エキス」）０．３部を添加して混練した後、乳化油脂組成物（比較例１２については、乳化油脂組成物の代わりに豚脂を使用した）４部を加えさらに混練を行ってハンバーグの生地を得た。成型したハンバーグ生地を２００℃の熱鉄板で両面を加熱焼成した後、真空パックにより包装し、ハンバーグを得た。これを−３０℃で２４時間凍結した後、冷凍庫にて３０日間保管した。試食による官能評価に当たっては、冷凍状態の真空パックをそのまま沸騰水中に入れて数分間ボイルし、再加熱調理を行った。その後真空パックからハンバーグを取り出し、皿に移して試食評価を行った。評価については、１０名のパネラーによる官能評価を行った。１点（非常に悪い、或いは、喫食に耐えたれないほど美味しくない）〜１０点（非常に好ましい、或いは、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。評価結果を表３に示した。
【００２３】
【表３】

（実施例１２〜１４、比較例１３〜１６）
使用例２肉焼売の作製
豚ミンチ肉５０部に食塩１部を加えてミキサーにて混練し、玉葱２０部、馬鈴薯澱粉５部、乾燥椎茸１部、粒状植物性蛋白１部、水８部、砂糖２部、みりん（鐘淵化学工業（株）製、商品名「味いっぴん」）２部、ごま油１部、香辛料０．６部、酵母エキス（鐘淵化学工業（株）製、商品名「カネカまるごと酵母エキス」）０．４部を添加して混練した後、乳化油脂組成物（比較例１６については、乳化油脂組成物の代わりに豚脂を使用した）８部を加えさらに混練を行って焼売のあん（具材）を得た。あんを焼売の皮にて包み、トレイに入れて蒸し加熱により調理を行い、肉焼売を得た。これを袋に入れてチルド（５℃）にて５日間保管した。試食による官能評価に当たっては、トレイから肉焼売を取り出して適当なレンジ用の皿に移し、ラップをかけて電子レンジにより再加熱調理を行った。評価については、１０名のパネラーによる官能評価を行った。１点（非常に悪い、或いは、喫食に耐えたれないほど美味しくない）〜１０点（非常に好ましい、或いは、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。また実施例１４と比較例１５については、マスタード風味の出方についても、同様に１０段階評価で評価した。評価結果を表４に示した。
【００２４】
【表４】

（実施例１５、１６、比較例１７〜１９）
使用例３えび餃子の作製
魚肉すり身３０部に、えび１５部、玉葱１０部、馬鈴薯澱粉１０部、キャベツ５部、人参５部、タケノコ５部、水７部、食塩１部、みりん（鐘淵化学工業（株）製、商品名「味いっぴん」）１部、ごま油０．７部、砂糖０．５部、グルソー０．４部、香辛料０．４部を添加して混練した後、乳化油脂組成物（比較例１９については、乳化油脂組成物の代わりに豚脂を使用した）９部を加えさらに混練を行ってあん（具材）を得た。あんを餃子の皮にて包み、トレイに入れて蒸し加熱により調理を行い、えび餃子を得た。これを袋に入れてチルド（５℃）にて５日間保管した。試食による官能評価に当たっては、トレイからえび餃子を取り出して蒸し器に移し、再度蒸し加熱調理を行った。評価については、１０名のパネラーによる官能評価を行った。１点（非常に悪い、或いは、喫食に耐えたれないほど美味しくない）〜１０点（非常に好ましい、或いは、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。評価結果を表５に示した。
【００２５】
【表５】

（実施例１７、１８、比較例２０〜２２）
使用例４中華まんの作製
豚ミンチ肉３０部に、玉葱２３部、砂糖１０部、パン粉８部、粒状植物性蛋白７部、タケノコ７部、醤油６部、椎茸３部、みりん（鐘淵化学工業（株）製、商品名「味いっぴん」）１部、食塩０．６部、香辛料０．２部、酵母エキス（鐘淵化学工業（株）製、商品名「カネカまるごと酵母エキス」）０．２部、さらに、乳化油脂組成物（比較例１６については、乳化油脂組成物の代わりに豚脂を使用した）４部を添加して、これらをニーダーにて８０℃、１０分間混練しつつ加熱調理した後、荒熱をとり、常温付近まで冷却し、あん（具材）を得た。あんを、包餡機を使用して中華まん生地で包んだ後、蒸し加熱調理を行い、中華まんを得た。これを１個ずつ袋に入れて−３０℃で２４時間凍結した後、冷凍庫にて３０日間保管した。試食による官能評価に当たっては、冷凍状態のまま袋から中華まんを取り出して適当なレンジ用の皿に移し、ラップをかけて電子レンジにより再加熱調理を行った。評価については、具材と底部（具材と皮の接触部分）について１０名のパネラーによる官能評価を行った。１点（非常に悪い、或いは、喫食に耐えたれないほど美味しくない）〜１０点（非常に好ましい、或いは、非常に美味しい）の１０段階で評価し、１０名の平均点を求めた。評価結果を表６に示した。
【００２６】
【表６】

【００２７】
【発明の効果】
以上の結果からも明らかなように、本発明による練り込み用乳化油脂組成物は、ハンバーグや餃子、焼売、中華まん等に代表される冷凍食品、チルド食品において、該食品の長期保存後の調理、あるいは喫食時の段階で２回以上加熱されることに起因する、食品自体の保型性、風味、ジューシー感の低下という課題を克服し、１回だけ加熱される加工食品、即ち手作りの食品に近い、優れた品質のものを得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention, have accompanied the cooking and sterilizing process as the primary heating, relates frozen food and chilled food to be re-heated during eating, the first broken emulsified state of the emulsified oil composition by cooking the second and subsequent, to demulsification By this, it is related with the processed food using the emulsified oil-fat composition for kneading which can provide a shape retention property, umami, and a juicy texture efficiently.
[0002]
[Prior art]
Processed foods such as hamburgers, dumplings, and baked goods are generally distributed widely for household and business use as frozen foods and chilled foods, and then cooked and eaten by consumers. Is. Therefore, in order to improve the preservability of processed foods at the stage before the consumer eats, it is distributed after being sterilized by heating with steam, retort, boil, etc. in advance, and more than twice when the consumer cooks It will be heated. As a result, the processed food itself is less voluminous, the flavor and juiciness are impaired, and it changes to a hard texture. In addition, there is a problem that the quality is remarkably deteriorated in shape retention, flavor, texture and the like.
[0003]
[Problems to be solved by the invention]
In order to solve such problems, a new water-in-oil emulsion emulsified with polyglycerin-condensed ricinoleic acid ester is kneaded into minced meat, thereby reducing the calories while maintaining the umami and juicy feeling of the fats and oils. It is said that a low-calorie processed meat product is obtained (Japanese Patent Laid-Open No. 6-105667). According to this method, since the resulting water-in-oil emulsion is strongly emulsified, the entire emulsified oil / fat composition behaves as an oil / fat even at high moisture, so it certainly has a low calorie and imparts umami and juicy feeling due to the oil / fat. Although it is possible, on the other hand, the emulsified state is not controlled, and it is difficult to impart umami and juiciness from the aqueous phase by so-called demulsification. In addition, it has been proposed to improve the texture, flavor and appearance of processed meat products by injecting into the meat an emulsion obtained by emulsifying edible fat and water with oil-in-water emulsion using plasma protein. (Unexamined-Japanese-Patent No. 4-320662). Furthermore, by using a lecithin and sodium caseinate, an oil-in-water emulsion containing emulsified edible oil and water is kneaded into the minced meat, which prevents drip unlike kneaded non-emulsified oils such as refined beef fat and salad oil. It is said that a processed meat product having a succulent texture can be obtained (Japanese Patent Laid-Open No. 5-103632). According to these methods, it can be expected that the water retention of the product itself is improved, a juicy and soft texture is obtained, and a product with less drip is obtained. However, in these methods, as exemplified in the specification, an effect can be obtained at the time of one heating, and drip or the like is likely to occur in the second and subsequent reheating as described in the present invention. , Flavor and texture will be greatly impaired.
[0004]
In addition, a processed meat product has been proposed in which an O / W emulsion containing a thermocoagulable protein, fats and water is included in the meat, followed by demulsification (Japanese Patent Laid-Open No. 9-266769). . According to this method, it is said that a processed food product having an excellent juicy feeling with meaty texture is obtained. However, since this method is an oil-in-water emulsion as described above, it is possible to suppress the dispersion of flavor from the aqueous phase when the product is heated even if it is emulsified using a thermocoagulable protein. In particular, during reheating, the umami and juiciness are significantly impaired, and a protein-specific flavor appears in the product.
[0005]
The present invention has been made in view of such a situation, the first broken emulsified state of the emulsified oil composition by cooking the second and subsequent, by demulsification, shape retention, flavor, possible to efficiently impart juicy texture It is intended to provide a processed food using an emulsified fat and oil composition for kneading.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have formulated an emulsified oil / fat composition obtained by blending a specific emulsifier into a fat / oil at a specific blending amount and emulsifying the oil / water type. The present inventors have found that the above-mentioned problems can be solved by kneading a processed food such as processed livestock meat products, and have completed the present invention.
[0007]
That is, the present invention is a processed food that is cooked and cooked at the time of eating, accompanied by a cooking / sterilization process as primary heating at the time of manufacture, and 0.02 to 0.5% by weight of glycerin saturated fatty acid monoester as an emulsifier, polyglycerin An emulsified oil / fat composition containing 0.1 to 1% by weight of condensed ricinoleic acid ester and emulsified in a water-in-oil type is kneaded in an amount of 1 to 20 parts by weight with respect to 100 parts by weight of the food before the primary heating. It is related with the frozen food or chilled food characterized by the said emulsified oil-fat composition demulsifying by cooking at the time of eating . In a preferred embodiment, the emulsified oil / fat composition further contains 0.1 to 0.5% by weight of a glycerol unsaturated fatty acid monoester and 0.05 to 0.3% by weight of a sucrose unsaturated fatty acid polyester as an emulsifier. It relates to the frozen food or chilled food described. As a further preferred embodiment, the emulsified oil composition, a water-in-oil type emulsified fat and oil composition comprising 30 to 70 wt% of an oil phase and 70-30 wt% of the aqueous phase in oil-water Glycerin saturated fatty acid monoester 0.02-0.5 wt%, polyglycerol condensed ricinoleic acid ester 0.1-1.0 wt%, glycerin unsaturated fatty acid monoester 0.1-0. The frozen food or chilled food described above, which contains 5% by weight and 0.05 to 0.3% by weight of a sucrose unsaturated fatty acid polyester. Moreover, as a preferable embodiment, it is related with the said frozen food or chilled food which contains a flavor component in the water phase of the said emulsified oil-fat composition.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail.
[0010]
The fats and oils used in the emulsified fat and oil composition for kneading of the present invention are not particularly limited as long as they are edible, for example, corn oil, linseed oil, tung oil, safflower oil, pods oil, walnut oil, Eggplant oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cacao Examples include vegetable oils such as fat, shea fat and borneo fat, and animal oils such as fish oil, whale oil, beef tallow, pork fat, milk fat, and sheep fat, and their purpose from hardened oil, transesterified oil, fractionated oil, etc. These can be selected as appropriate according to the conditions, and can be used alone or in combination.
[0011]
Examples of the emulsifier used in the present invention include glycerin saturated fatty acid monoester and polyglycerin condensed ricinoleic acid ester as essential components. The fatty acid constituting the glycerin saturated fatty acid monoester is preferably a saturated fatty acid having 16 to 22 carbon atoms. As for the usage-amount of this glycerol saturated fatty-acid monoester, 0.02-0.5 weight% is preferable in 100 weight% of emulsified oil-fat compositions, and a more preferable range is 0.05-0.2 weight%. If the amount used is less than 0.02% by weight, demulsification of the emulsion cannot be satisfactorily obtained, and when used in processed foods, the effect of imparting a juicy feeling may be reduced. On the other hand, when it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself is deteriorated, and there is a possibility that a problem of water separation may occur, and a bad flavor peculiar to the emulsifier may affect the processed food. is there. The polyglycerin condensed ricinoleic acid ester is a polyglycerin-based emulsifier and can be obtained by esterification of condensed ricinoleic acid and polyglycerin mainly using castor oil. The amount of the polyglycerin-condensed ricinoleic acid ester used is preferably 0.1 to 1% by weight and more preferably 0.2 to 0.8% by weight in 100% by weight of the emulsified oil / fat composition. If the amount used is less than 0.1% by weight, emulsification of the emulsified oil / fat composition itself may not be obtained satisfactorily. On the other hand, when the amount is more than 1% by weight, the emulsified oil / fat composition itself becomes too emulsified and there is a possibility that demulsification will not occur, and there is a possibility that a bad flavor peculiar to the emulsifier may affect the processed food.
[0012]
As the emulsifier used in the present invention, glycerin unsaturated fatty acid monoester and sucrose unsaturated fatty acid polyester can be further used. Fatty acids constituting the glycerin unsaturated fatty acid monoester and sucrose unsaturated fatty acid polyester are not particularly limited, and examples include oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, and the like. Alternatively, two or more kinds can be used in combination. The glycerin unsaturated fatty acid monoester can be used even if mixed with the glycerin saturated fatty acid ester. As for the usage-amount of this glycerol unsaturated fatty-acid monoester, 0.1-0.5 weight% is preferable in 100 weight% of emulsified oil-fat compositions, and a more preferable range is 0.1-0.3 weight%. If the amount used is less than 0.1% by weight, demulsification of the emulsion cannot be satisfactorily obtained, and when used in processed foods, the effect of imparting a juicy feeling may be reduced. On the other hand, when it is more than 0.5% by weight, the emulsification stability of the emulsified oil / fat composition itself is deteriorated, and there is a possibility that water separation problems may occur. There is a risk of adverse effects. On the other hand, the amount of the sucrose unsaturated fatty acid polyester used is preferably 0.05 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, in 100% by weight of the emulsified oil / fat composition. If the amount used is less than 0.05% by weight, emulsification of the emulsified oil / fat composition itself may be unstable. On the other hand, if it exceeds 0.2% by weight, emulsification of the emulsified oil / fat composition itself becomes too strong and there is a risk that demulsification will not occur. There is a risk.
[0013]
Furthermore, in the emulsified oil and fat composition for kneading according to the present invention, in addition to the above emulsifiers, in order to further control the demulsification or to improve the emulsion stability of the emulsified oil and fat composition itself, Emulsifiers such as ester, polyglycerin fatty acid ester, lecithin, sorbitan fatty acid ester, stearoyl calcium lactate (CSL) can be used in combination.
[0014]
In the present invention, the oil phase of the water-in-oil emulsified oil / fat composition is preferably 30 to 70% by weight. A more preferred range is 40 to 60% by weight. If the oil phase is less than 30% by weight, the water-in-oil emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too much. On the other hand, when it is more than 70% by weight, the aqueous phase is reduced, and when used in processed foods, there is a risk that a juicy feeling cannot be satisfactorily provided. The aqueous phase is preferably 70 to 30% by weight. A more preferred range is 60 to 40% by weight. If the water phase is more than 70% by weight, the water-in-oil emulsification of the emulsified oil / fat composition itself may become unstable because the water phase is too much. On the other hand, if it is less than 30% by weight, the oil phase increases, and when used in processed foods, there is a possibility that the juiciness and umami imparting from the aqueous phase cannot be satisfied satisfactorily.
[0015]
In the emulsified oil composition for kneading according to the present invention, thickening polysaccharides such as dextrins, starches, xanthan gum, guar gum and the like for stabilizing the emulsified oil composition, for improving the merchantability There is no problem even if sugars, flavoring agents, seasonings, extracts, spices and the like are used. In addition, dietary fibers such as cellulose and its derivatives, polydextrose, wheat bran, soybean fiber, etc. can be used in order to increase the water retention of the product or improve the texture. Furthermore, a fragrance | flavor, a coloring agent, antioxidant, etc. can be used suitably.
[0016]
And the emulsified oil-fat composition for kneading | mixing concerning this invention can be manufactured as follows, for example. First, an emulsifier is added to fats and oils, and what was heated and melt | dissolved at 70 degreeC is made into an oil phase. On the other hand, seasonings, extracts and dextrins are added to water and mixed well, then heated to 70 ° C. to sterilize to obtain an aqueous phase. The aqueous phase is gradually added to the oil phase and emulsified into a water-in-oil type, cooled and kneaded to obtain the emulsified oil and fat composition for kneading of the present invention.
[0017]
The emulsified oil composition for kneading of the present invention thus obtained varies depending on the type of processed food or the degree of expected effect, but is 1 to 20 parts by weight with respect to 100 parts by weight of processed food before primary heating. It can be used by kneading preferably at a ratio of 2 to 10 parts by weight.
[0018]
About the processed food which becomes the object which can use the emulsified fat composition for kneading | mixing of this invention, it is reheated at the time of eating in a frozen food, a chilled food, etc. which involve a cooking and disinfection process as primary heating, for example. Food. By type, minced meat, processed livestock products that are processed foods based on meat, fish paste products that are processed foods based on fish meat surimi, or Chinese dim sums such as dumplings, grilled rice, Chinese buns, and more A wide variety of processed foods such as grilled meat and eel grilled eel can be listed. More specifically, examples of processed meat products include hamburgers, meatballs, meatballs, sausages, and roast beef. As for marine products, chikuwa, kamaboko, fried satsuma and the like are listed. Chinese dim sum can be used for both skin and ingredients. Moreover, about sauces, it can be used for various uses, such as for grilled meat pickles and for teriyaki. In the above processed food, the emulsified oil / fat composition of the present invention behaves as an oil / fat at the time of primary heating, and thus does not impair the production process. Can do.
[0019]
Furthermore, by utilizing the fact that the emulsified oil / fat composition maintains water-in-oil emulsification until it is secondarily heated and behaves as an oil / fat, the volatile flavor material represented by mustard, red wine, etc. It is possible to keep flavor materials that are easily scattered. As a result, the original flavor of the raw material comes out straighter than when the flavor raw material is directly added to the processed food, and the flavor can be efficiently imparted to the product with a small amount of addition.
[0020]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight. (Examples 1-9, Comparative Examples 1-9)
By adding the emulsifiers such as glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleic acid ester, glycerin unsaturated fatty acid monoester, sucrose unsaturated fatty acid polyester to edible fats and oils according to the formulation shown in Table 1, heated to 70 ° C and dissolved An oil phase was obtained. On the other hand, seasonings such as salt, yeast extract, beef extract, and chicken extract, spices, and dextrin were added to water, mixed well, and then sterilized by heating to 70 ° C. to obtain an aqueous phase. The aqueous phase was gradually added to the oil phase, emulsified into a water-in-oil type, cooled, kneaded, and the emulsified oil and fat composition for kneading of the present invention was obtained.
[0021]
[Table 1]

About the comparative example, it manufactured similarly to the Example by the mixing | blending shown in Table 2. In the comparative example, emulsified strong water-in-oil emulsified fat composition using only polyglycerin condensed ricinoleic acid ester as an emulsifier and glycerin saturated fatty acid monoester and lecithin as emulsifiers, similar to normal margarine Were emulsified, and two types of oil-and-fat compositions, water-in-oil emulsified oil-and-fat compositions, were prepared.
[0022]
[Table 2]

Examples of use using the emulsified oil / fat compositions for kneading of Examples 1 to 9 and Comparative Examples 1 to 9 obtained as described above were shown. In the usage examples, the emulsified oil and fat compositions of Examples 1 to 9 were used for hamburger, meat shochu, shrimp dumplings, and Chinese buns, respectively, compared with the emulsified oil and fat compositions and pork fat of Comparative Examples 1 to 9. The sensory evaluation results show how much difference occurs in shape retention, flavor, and juiciness.
(Examples 10 and 11, Comparative Examples 10 to 12)
Use example 1 Preparation of hamburger 45 parts of beef minced meat, 13 parts of pork minced meat, 0.6 parts of salt and kneaded in a mixer, 20 parts of onion, 1.7 parts of liquid egg white, 5 parts of granular vegetable protein, 5 parts milk, 5 parts bread crumbs, 0.4 parts spice, 0.3 parts yeast extract (trade name “Kaneka Marugal yeast extract”, manufactured by Kaneka Chemical Co., Ltd.) and kneaded, then emulsified oil and fat composition 4 parts of the product (for Comparative Example 12, pork fat was used instead of the emulsified oil composition) was further kneaded to obtain a hamburger dough. The molded hamburger dough was heated and fired on both sides with a 200 ° C. hot iron plate, and then packaged with a vacuum pack to obtain a hamburger. This was frozen at −30 ° C. for 24 hours and then stored in a freezer for 30 days. In the sensory evaluation by tasting, the frozen vacuum pack was placed in boiling water as it was, boiled for several minutes, and reheated. Thereafter, the hamburger was taken out from the vacuum pack and transferred to a plate for evaluation of tasting. About evaluation, sensory evaluation by 10 panelists was performed. Evaluation was made on a 10-point scale of 1 point (very bad or not delicious enough to withstand eating) to 10 points (very favorable or very delicious), and the average score of 10 people was obtained. The evaluation results are shown in Table 3.
[0023]
[Table 3]

(Examples 12-14, Comparative Examples 13-16)
Use example 2 Preparation of meat baked meat Add 1 part of salt to 50 parts of pork minced meat and knead with a mixer, 20 parts onion, 5 parts potato starch, 1 part dried shiitake mushroom, 1 part granular vegetable protein, 8 parts water, 2 parts of sugar, 2 parts of mirin (manufactured by Kaneka Chemical Industry Co., Ltd., trade name “Aji Ippin”), 1 part of sesame oil, 0.6 parts of spice, yeast extract (manufactured by Kaneka Chemical Industry Co., Ltd., trade name) After adding 0.4 part of “Kaneka Whole Yeast Extract”) and kneading, 8 parts of emulsified oil and fat composition (for comparative example 16, pork fat was used in place of the emulsified oil and fat composition) and further kneading were added. I went there to get the grilled bean paste (ingredients). Wrapped the bean paste in the skin, put it in a tray, cooked by steaming and heating, and obtained the meat baked. This was put in a bag and stored in a chilled (5 ° C.) for 5 days. For sensory evaluation by tasting, meat shochu was taken out of the tray, transferred to a dish for an appropriate range, wrapped and reheated in a microwave oven. About evaluation, sensory evaluation by 10 panelists was performed. Evaluation was made on a 10-point scale of 1 point (very bad or not delicious enough to withstand eating) to 10 points (very favorable or very delicious), and the average score of 10 people was obtained. Moreover, about Example 14 and the comparative example 15, also about how to have mustard flavor, it evaluated by 10-step evaluation similarly. The evaluation results are shown in Table 4.
[0024]
[Table 4]

(Examples 15 and 16, Comparative Examples 17 to 19)
Example 3 Preparation of shrimp dumplings 30 parts of ground fish, 15 parts of shrimp, 10 parts of onion, 10 parts of potato starch, 5 parts of cabbage, 5 parts of carrot, 5 parts of bamboo shoot, 7 parts of water, 1 part of salt, mirin (bell bell) Chemical Industry Co., Ltd., trade name “Aji Ippin”) 1 part, sesame oil 0.7 part, sugar 0.5 part, gurusau 0.4 part, spices 0.4 part, kneaded and emulsified 9 parts of an oil / fat composition (for Comparative Example 19, pork fat was used instead of the emulsified oil / fat composition) were added and further kneaded to obtain a bean paste (ingredient). Shrimp dumplings were wrapped in dumplings, placed in a tray, steamed and cooked to obtain shrimp dumplings. This was put in a bag and stored in a chilled (5 ° C.) for 5 days. For sensory evaluation by tasting, shrimp dumplings were taken out from the tray, transferred to a steamer, and steamed and cooked again. About evaluation, sensory evaluation by 10 panelists was performed. Evaluation was made on a 10-point scale of 1 point (very bad or not delicious enough to withstand eating) to 10 points (very favorable or very delicious), and the average score of 10 people was obtained. The evaluation results are shown in Table 5.
[0025]
[Table 5]

(Examples 17 and 18, Comparative Examples 20 to 22)
Example 4 Preparation of Chinese buns 30 parts pork minced meat, 23 parts onion, 10 parts sugar, 8 parts bread crumbs, 7 parts granular vegetable protein, 7 parts bamboo shoot, 6 parts soy sauce, 3 parts shiitake, mirin Co., Ltd., trade name “Aji Ippin”) 1 part, salt 0.6 parts, spice 0.2 part, yeast extract (manufactured by Kaneka Chemical Co., Ltd., trade name “Kaneka Marugoto Yeast Extract”) 0 .2 parts, and further 4 parts of emulsified oil and fat composition (for comparative example 16, pork fat was used in place of the emulsified oil and fat composition) and kneading them at 80 ° C. for 10 minutes with a kneader After heating and cooking, rough heat was taken and the mixture was cooled to near room temperature to obtain an sauce (material). After wrapping the bun with Chinese bun dough using a wrapping machine, steamed and cooked to obtain Chinese bun. This was put in a bag one by one and frozen at −30 ° C. for 24 hours, and then stored in a freezer for 30 days. In the sensory evaluation by tasting, the Chinese bun was taken out from the bag in a frozen state, transferred to a dish for an appropriate range, wrapped, and reheated by a microwave oven. About evaluation, sensory evaluation by 10 panelists about the ingredient and the bottom (contact part of ingredient and skin) was performed. Evaluation was made on a 10-point scale of 1 point (very bad or not delicious enough to withstand eating) to 10 points (very favorable or very delicious), and the average score of 10 people was obtained. The evaluation results are shown in Table 6.
[0026]
[Table 6]

[0027]
【The invention's effect】
More As apparent from the result, kneading for emulsified oil composition according to the invention, hamburgers or dumplings, steamed meat dumpling, frozen food typified by Chinese steamed buns, etc. In chilled food, cooked after a long-term storage of the food, Or overcoming the problems of lowering the shape retention, flavor, and juiciness of the food itself due to being heated twice or more at the stage of eating, to the processed food that is heated only once, that is, handmade food You can get close, excellent quality ones.

Claims

Processed food that is cooked and sterilized as primary heating during production, and cooked during eating, 0.02 to 0.5% by weight of glycerin saturated fatty acid monoester as an emulsifier, polyglycerin condensed ricinoleic acid ester An emulsified oil and fat composition containing 1 to 1% by weight and emulsified in a water-in-oil type is kneaded with 1 to 20 parts by weight with respect to 100 parts by weight of the food before the primary heating. A frozen food or chilled food, wherein the emulsified oil and fat composition is demulsified by cooking .

2. The frozen food according to claim 1, wherein the emulsified oil / fat composition further contains 0.1 to 0.5% by weight of a glycerol unsaturated fatty acid monoester and 0.05 to 0.3% by weight of a sucrose unsaturated fatty acid polyester as an emulsifier. Or chilled food .

The emulsified oil composition, a water-in-oil type emulsified fat and oil composition comprising 30 to 70 wt% of an oil phase and 70-30 wt% of the aqueous phase, relative in oil water-fat composition, 0.02 to 0.5% by weight of glycerol saturated fatty acid monoester, 0.1 to 1.0% by weight of polyglycerol condensed ricinoleic acid ester, 0.1 to 0.5% by weight of glycerol unsaturated fatty acid monoester, and sucrose The frozen food or chilled food according to claim 1 or 2, comprising 0.05 to 0.3% by weight of a saturated fatty acid polyester.

The frozen food or chilled food according to any one of claims 1 to 3, wherein a flavor component is contained in the aqueous phase of the emulsified oil / fat composition.