JP4525183B2 - 衣付油ちょう済み冷凍食品 - Google Patents
衣付油ちょう済み冷凍食品 Download PDFInfo
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- JP4525183B2 JP4525183B2 JP2004161292A JP2004161292A JP4525183B2 JP 4525183 B2 JP4525183 B2 JP 4525183B2 JP 2004161292 A JP2004161292 A JP 2004161292A JP 2004161292 A JP2004161292 A JP 2004161292A JP 4525183 B2 JP4525183 B2 JP 4525183B2
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- Prior art keywords
- oil
- weight
- frozen
- palm
- surimi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013611 frozen food Nutrition 0.000 title claims description 15
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 32
- 241000251468 Actinopterygii Species 0.000 claims description 22
- 235000019465 surimi Nutrition 0.000 claims description 19
- 235000000346 sugar Nutrition 0.000 claims description 17
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 235000019482 Palm oil Nutrition 0.000 claims description 11
- 239000002540 palm oil Substances 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 claims description 6
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 claims description 6
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims description 6
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 6
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 14
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 150000004043 trisaccharides Chemical class 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000012813 breadcrumbs Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000001771 impaired effect Effects 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 150000002482 oligosaccharides Chemical class 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 3
- 230000003631 expected effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000000859 sublimation Methods 0.000 description 3
- 230000008022 sublimation Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005138 cryopreservation Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 2
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000004044 tetrasaccharides Chemical class 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000473391 Archosargus rhomboidalis Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
均一状又はほぼ均一状に加工された魚肉すり身として冷凍魚肉すり身(日水社製、スケトウ鱈、イトヨリ鯛からなる冷凍すり身)を用い、該魚肉すり身に対し、食塩4%、澱粉3%、パン粉1%、卵白10% 玉葱6%を加えサイレントカッターにて混合したものを対照品中具とした(中具中の蛋白系原料は、約57重量%)。この中具20gを直径4cmの円形状に成型、95℃、1分間蒸調理した後、バッター溶液(水95g薄力粉5g)3g、パン粉6gを付着させ、180℃の菜種油で1分間油ちょうした。これをエアーブラスト凍結機で急速冷凍後−20℃の冷凍庫で1ヶ月保存したものを対照品とした。
対照品中具に、単糖〜4糖類以上までの糖を魚肉すり身に対し、各20重量%添加した時の評価結果を表1に示す。用いた糖類は以下の通りである。単糖類;ソルビトース(商品名;ソルビットDパウダー、東和化成工業社製品)、2糖類;マルトース、(商品名;サンマルトS、林原商事株式会社製品)3糖類;マルトトリオースを主成分とする糖(商品名;オリゴトース、三菱化学フーズ社製品)、4糖類;マルトテトラオースを主成分とする液糖(商品名;テトラップ、林原商事株式会社製品)4糖類以上の糖;マルトペンタオースを主成分とする液糖, (商品名;ペントラップ、林原商事株式会社製品)
糖類として3糖類のオリゴトース(商品名)を用い、その添加量による製品の評価を行い、結果を表2に示した。表2に示すように、添加量が多いほど衣のサク感は良くなるが、中具の食感が悪くなる。成形性は添加量が多くなるほど不良となるが、10〜60重量%では大差ない。この評価系でのオリゴトースの添加量は40重量%程度が最適であることが総合的に判断される。
対照品中具中に、糖類として3糖類のマルトトリオース(商品名;オリゴトース)をすり身に対し40重量%含有する系に、表3に示した油脂を、すり身に対してそれぞれ20重量%添加した時の評価結果を表3に示した。用いた油脂は以下の通りである。菜種油(商品名;サラダ油、味の素製油株式会社製)コーン油(商品名;コーン油、味の素製油株式会社製)パームオレイン油(商品名;パームエース、不二製油社製)パーム油(商品名;パーム油、味の素製油株式会社製)
対照品中具中のすり身に対し、3糖類のオリゴトース(商品名)を40重量%添加した系に、すり身に対し表4に示した量(重量%)のパームオレイン油を添加した時の評価結果を表4に示した。 パームオレイン油の添加量は20〜70%の範囲で優れた効果を示した。
Claims (3)
- 中具全体中に、均一状又はほぼ均一状に加工された魚肉すり身を15重量%以上80重量%未満含有し、更に該魚肉すり身に対し、2〜4糖類のマルトオリゴ糖を20〜70重量%、凝固点が−10〜25℃のパームオレイン油またはパーム油を20〜70重量%含有し、全体で100重量%以下とすることを特徴とする衣付油ちょう済み冷凍食品。
- マルトオリゴ糖が、マルトトリオースであることを特徴とする請求項1記載の衣付油ちょう済み冷凍食品。
- パームオレイン油またはパーム油が、凝固点が0〜10℃のパームオレイン油であることを特徴とする請求項1記載の衣付油ちょう済み冷凍食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004161292A JP4525183B2 (ja) | 2004-05-31 | 2004-05-31 | 衣付油ちょう済み冷凍食品 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004161292A JP4525183B2 (ja) | 2004-05-31 | 2004-05-31 | 衣付油ちょう済み冷凍食品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005333958A JP2005333958A (ja) | 2005-12-08 |
JP4525183B2 true JP4525183B2 (ja) | 2010-08-18 |
Family
ID=35488185
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2004161292A Expired - Lifetime JP4525183B2 (ja) | 2004-05-31 | 2004-05-31 | 衣付油ちょう済み冷凍食品 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4525183B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6001872B2 (ja) * | 2012-02-15 | 2016-10-05 | 日本水産株式会社 | 練製品の過加熱を抑制する方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1169956A (ja) * | 1997-08-28 | 1999-03-16 | Nakano Vinegar Co Ltd | マイクロ波解凍用の冷凍肉練り製品 |
JPH11289998A (ja) * | 1998-04-08 | 1999-10-26 | Nof Corp | フライ食品の具材用改質材及びこれを用いたフライ食品 |
JP2000217518A (ja) * | 1999-01-29 | 2000-08-08 | Showa Sangyo Co Ltd | 蛋白系加熱調理食品の品質改良剤 |
JP2002058437A (ja) * | 2000-08-21 | 2002-02-26 | Snow Brand Food Co Ltd | フライ食品用具材及びそれを用いたフライ食品 |
WO2004034822A1 (ja) * | 2002-10-18 | 2004-04-29 | Fuji Oil Company, Limited | ナゲット食品の製造法 |
-
2004
- 2004-05-31 JP JP2004161292A patent/JP4525183B2/ja not_active Expired - Lifetime
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1169956A (ja) * | 1997-08-28 | 1999-03-16 | Nakano Vinegar Co Ltd | マイクロ波解凍用の冷凍肉練り製品 |
JPH11289998A (ja) * | 1998-04-08 | 1999-10-26 | Nof Corp | フライ食品の具材用改質材及びこれを用いたフライ食品 |
JP2000217518A (ja) * | 1999-01-29 | 2000-08-08 | Showa Sangyo Co Ltd | 蛋白系加熱調理食品の品質改良剤 |
JP2002058437A (ja) * | 2000-08-21 | 2002-02-26 | Snow Brand Food Co Ltd | フライ食品用具材及びそれを用いたフライ食品 |
WO2004034822A1 (ja) * | 2002-10-18 | 2004-04-29 | Fuji Oil Company, Limited | ナゲット食品の製造法 |
Also Published As
Publication number | Publication date |
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JP2005333958A (ja) | 2005-12-08 |
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