JP5199194B2 - Quality improver for prepared food - Google Patents

Description

The present invention relates to a quality improver for improving the texture of sugar beet foods, which are molded products mainly composed of minced meat of livestock meat and / or surimi of seafood (hereinafter simply referred to as “minced meat and / or surimi”).

Traditionally, beef, pork, poultry and other livestock meat, and other prepared foods using seafood such as fish, shrimp and shellfish, such as hamburger, meat dumplings, tsumire, and shinjo, are livestock meat and seafood. Soft and succulent foods that have the texture and texture of food are preferred. However, cooking may cause the meat juice to flow out and harden the texture. In addition, dumplings, Chinese buns, etc. have a problem in that the ingredients are soft and juicy because the meat juice and moisture are transferred from the ingredients including ground meat and / or surimi and vegetables to the skin. .

As a conventional technique for improving the quality of sugar beet foods, as an active ingredient, a modifier for a molded food mainly composed of minced meat containing polyglycerin fatty acid ester (Patent Document 1), diglycerin fatty acid ester and propylene glycol fatty acid ester A meat quality improver (Patent Document 2), a composition for a sugar beet food containing a water-soluble natural polymer substance and an organic acid salt (Patent Document 3), and the like are disclosed. However, the conventional techniques disclosed so far have their merits and demerits and are not always satisfactory.

JP 07-255420 A JP-A-11-299455 JP 2005-348731 A

The object of the present invention is to improve the water retention before cooking of the sugar beet food, which is a molded product mainly composed of minced meat and / or surimi, and to improve the quality of the sugar beet food that gives a soft and juicy texture after cooking. Is to provide an agent.

As a result of intensive studies to solve the above problems, the present inventors have found that a quality improver for sugar beet foods containing cellulose, starch and a food emulsifier solves the above problems. The present inventors have further studied based on these findings and have completed the present invention.
That is, the present invention includes (a) cellulose, (b) pregelatinized starch, and (c) a polyglycerin fatty acid ester and / or a glycerin organic acid fatty acid ester. It has become.

The side dish food using the quality improving agent for side dish food of the present invention is improved in moldability by improving the water retention before cooking, and the exudation of moisture is reduced. Furthermore, it is soft and juicy after cooking. A texture can be imparted.

The cellulose used in the present invention is mainly composed of cellulose obtained by decomposing pulp, and / or composed mainly of crystalline cellulose obtained from pulp. Cellulose).
Examples of the cellulose include Hanflock HL200 / 30 (trade name; manufactured by J. RETTENMAIER & SOHNE, powdered cellulose), KC Flock W-250 (trade name; manufactured by Nippon Paper Chemicals Co., Ltd., powdered cellulose), and Theolas UF-711 (trade name). Manufactured by Asahi Kasei Chemicals Corporation, crystalline cellulose) and the like are commercially produced and sold, and these can be used in the present invention.

The pregelatinized starch used in the present invention is obtained by subjecting a starch derived from a plant to a pregelatinization treatment, or processing a starch derived from a plant derived starch into a pregelatinization treatment. Examples of the plant-derived starch include starch derived from corn, potato, wheat, rice, tapioca and the like. Moreover, as processed starch of plant-derived starch, for example, esterified processed starch (for example, acetate starch), etherified processed starch (for example, hydroxypropyl starch), cross-linked processed starch (for example, Phosphoric acid cross-linked starch, etc.), oxidized processed starch (for example, dialdehyde starch), acid-treated processed starch, wet-heat treated processed starch, and the like. In the present invention, one or more of the pregelatinized starches can be used.
Among the above-mentioned pregelatinized starches, pregelatinized phosphate cross-linked tapioca starch, pregelatinized phosphoric acid cross-linked potato starch, pregelatinized corn starch, and pregelatinized high amylose corn starch are preferably used.

Examples of the pregelatinized starch include Furin 100 (trade name: alpha corn phosphate cross-linked tapioca starch manufactured by Oji Cornstarch Co., Ltd.) and Prigeflo PJ-20 (commercial name: alpha acetylated phosphoric acid cross-linked potato starch manufactured by Roquette Freres). , Corn Alpha Y (trade name; Sanwa Starch Kogyo Co., Ltd., pre-gelatinized corn starch), Ulster H (trade name; Nihon Shokuhin Kako Co., Ltd., pre-gelatinized high amylose corn starch) are commercially produced and sold. These can be used in the present invention.

The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a known esterification reaction or the like. The polyglycerin is usually prepared by adding a small amount of acid or alkali to glycerin as a catalyst, and heating it at a temperature of, for example, about 180 ° C. or higher in any inert gas atmosphere such as nitrogen or carbon dioxide to cause polycondensation reaction. Examples thereof include a mixture of polyglycerols having different degrees of polymerization. Polyglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, if necessary, treatment such as neutralization, desalting or decolorization may be performed. Examples of the polyglycerin include polyglycerin having an average degree of polymerization of glycerin of usually about 2 to 20, preferably about 2 to 10. Specifically, for example, diglycerin (average polymerization degree: about 2.0), triglycerin (average polymerization degree: about 3.0), tetraglycerin (average polymerization degree: about 4.0), hexaglycerin (average polymerization) Degree: about 6.0), octaglycerin (average degree of polymerization: about 8.0), decaglycerin (average degree of polymerization: about 10.0), etc., and diglycerin is particularly preferable.

In the present invention, high-purity polyglycerin obtained by purifying the polyglycerin using a method known per se, such as distillation or column chromatography, and increasing the concentration of a single component is preferably used. Examples thereof include high-purity diglycerin having a diglycerin content of 2 molecules of glycerin of about 50% by mass or more, preferably about 85% by mass or more.

The fatty acid used as a raw material for the polyglycerin fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, fatty acids having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, caprin Acid, lauric acid, myristic acid, palmitic acid, palmitooleic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidonic acid, behenic acid, etc.), preferably saturated or unsaturated with 12 to 18 carbon atoms. It is a saturated fatty acid. These fatty acids may be used alone or in any combination of two or more.

A preferred example of the polyglycerol fatty acid ester used in the present invention is a diglycerol fatty acid ester having a monoester content of about 50% by mass or more, preferably about 70% by mass or more. The outline of a preferable production method of the diglycerin fatty acid ester having such a composition is as follows. That is, an esterification reaction is performed by a conventional method using high-purity diglycerin and a fatty acid as raw materials, and after completion of the reaction, a catalyst (eg, sodium hydroxide) remaining in the reaction mixture is neutralized. After neutralization, the reaction mixture is optionally cooled and maintained at about 100 ° C. to 180 ° C., preferably about 130 ° C. to 150 ° C., preferably about 0.5 hours or longer, more preferably about 1 to 10 hours. To do. If unreacted polyglycerin separates into the lower layer, it is removed. After the above treatment, the obtained diglycerin fatty acid ester is preferably further distilled under reduced pressure to distill off the remaining unreacted polyglycerin, followed by, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation. Diester containing about 50% by mass or more, preferably about 70% by mass or more of the monoester compound by molecular distillation using an apparatus or the like, or by purification using a method known per se such as column chromatography or liquid-liquid extraction. A glycerin fatty acid ester is obtained.
As diglycerin fatty acid ester, for example, Poem DO-100V (trade name; manufactured by Riken Vitamin Co., Ltd .: monoester content: about 80% by mass) is commercially produced and sold, and these are used in the present invention. Can do.

Examples of the glycerin organic acid fatty acid ester (other name: organic acid monoglyceride) used in the present invention include glycerin acetic acid fatty acid ester (food additive), glycerin lactate fatty acid ester (food additive), and glycerine citrate fatty acid ester (food additive). Product), glycerin succinic acid fatty acid ester (food additive), glycerin diacetyltartaric acid fatty acid ester (food additive), and the like.
The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, straight-chain saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid and caprylic acid). , Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) and unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid) Acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), and preferably a saturated or unsaturated fatty acid having 16 to 18 carbon atoms.

The cellulose content in 100% by mass of the quality improver for sugar beet food according to the present invention is 30-50% by mass, preferably 35-45% by mass, and the pregelatinized starch content is 49.9-67% by mass, preferably 54.5- The content of 63.5% by mass, polyglycerol fatty acid ester and / or glycerol organic acid fatty acid ester is 0.1 to 3.0% by mass, preferably 0.5 to 1.5% by mass.
Within this range, when used in a side dish food mainly composed of minced meat and / or surimi, it is rich in water retention and moldability before heating, and the texture after heat is juicy and soft, which is preferable.

The quality improving agent for sugar beet foods of the present invention may contain other optional components as long as the object of the present invention is not impaired. For example, sugars, seasonings, flavor materials, spices, proteins (soy protein) , Egg white powder, etc.), powder improvers (Ca carbonate, triphosphate Ca, fine silicon dioxide, etc.), pH adjusters and the like.

The quality improving agent for sugar beet food of the present invention is obtained by uniformly mixing (a) cellulose, (b) pregelatinized starch, (c) polyglycerol fatty acid ester and / or glycerol organic acid fatty acid ester. At that time, the polyglycerin fatty acid ester and / or the glycerin organic acid fatty acid ester can be used after being heated to 60 ° C. or more and dissolved. There is no restriction | limiting in particular as said dispersion | distribution and the method of mixing uniformly, A well-known mixing apparatus can be used.

The quality improving agent for sugar beet food of the present invention can be used by adding it to the rice bran and utensils (dough) in the sugar beet food. Here, the side dish food is a molded product mainly composed of minced meat and / or surimi, or a molded product containing minced meat and / or surimi and an auxiliary material, or a product obtained by wrapping the above-mentioned molded product with leather or clothes. For example, hamburger, meatballs, tsukune, tsumire, shinjo, meatloaf, etc., dumplings, shochu, wonton, spring rolls, Chinese buns, piloshiki, croquettes, munch cutlets and the like.

Examples of livestock meat used for the minced meat include cattle, pigs, sheep, chickens, turkeys, ducks and geese. Examples of seafood used for surimi include horse mackerel, salmon, salmon, flounder, shrimp, sail. For example, standing.

The method for adding the quality improving agent for sugar beet food of the present invention to the sugar beet food is not particularly limited, and for example, it can be added to minced meat and / or surimi, or minced meat and / or surimi and an auxiliary material. It is preferable to mix and knead the quality improving agent for sugar beet food and ground meat and / or surimi, or ground meat and / or surimi and the auxiliary material.
The auxiliary material is not particularly limited as long as it is suitable for a food for sugar beet, and examples thereof include vegetables, bread crumbs, eggs, seasonings, and flour.

The amount of the quality improving agent for sugar beet food of the present invention added to the minced meat and / or surimi, or the minced meat and / or surimi and the auxiliary ingredient is 100 parts by mass of the minced meat and / or surimi, or the minced meat and / or surimi and the auxiliary ingredient. It is 0.3-5.0 mass parts with respect to it, Preferably it is 0.5-2.5 mass parts.

Minced meat and / or surimi added with quality improver for sugar beet food, or minced meat and / or surimi and auxiliary ingredients are kneaded and formed into a shape suitable for sugar beet food, and if desired, wrapped in clothing or skin, etc. can get.
The prepared vegetable food can be cooked as it is, but can also be cooked after refrigerated storage or frozen storage.

The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

[Production of quality improvers for sugar beet foods]
(1) Raw materials Pregelatinized starch A (trade name: Furin 100; alpha phosphophosphate cross-linked tapioca starch manufactured by Oji Cornstarch)
2. pregelatinized starch B (trade name: Prigeflo PJ-20; manufactured by Roquette Freres, pregelatinized phosphoric acid crosslinked potato starch)
3. Starch (trade name: solar eclipse MT-01; acetylated tapioca starch manufactured by Nippon Shokuhin Kako Co., Ltd.)
4). Cellulose (trade name: Hanflock HL200 / 30: manufactured by J. RETTENMAIER & SOHNE)
5). Diglycerin fatty acid ester (trade name: Poem DO-100V: manufactured by Riken Vitamin Co., Ltd.)

(2) Formulation of quality improver for sugar beet food The composition of the quality improver for sugar beet food produced using the above raw materials is shown in Table 1.

(3) Preparation of quality improver for sugar beet foods Each raw material was mixed based on the formulation shown in Table 1 to prepare quality improvers for sugar beet foods (Example products 1 and 2 and Comparative products 1 to 6). The mixing was performed by putting each raw material in a food processor (MK-K48P: manufactured by Panasonic) and mixing for 2 minutes. The production amount of each sample at one time is 200 g.

[Evaluation of quality improvers for sugar beet foods]
<Evaluation with dumplings>
(1) Preparation of dumplings [Test areas 1 to 9]
Minced pork (320g: raw pork meat 270g, pork fat 50g), cabbage chopped (350g), shredded ginger (50g), grated ginger (10g), grated garlic (10g), sesame oil (30g), Chinese soup Chinese food soup (228g), pepper powder (1g), salt (1g) prepared in Table 2 in Chinese soup (228g) dissolved in water (216g) (12g product name: new soup stock; manufactured by Riken Vitamin Co., Ltd.) Was added and mixed for 2 minutes with a mixer (KENMIX CHEF KM-300 type: manufactured by Aikosha Seisakusho Co., Ltd.) to produce a hollow core. After wrapping 18 g of the inner shell in gyoza skin, it was stored in a refrigerator at 5 ° C. for 16 hours to obtain gyoza (test areas 1 to 9).

(2) Evaluation method and evaluation items of dumplings Moldability in the production of dumplings in dumplings, water separation before cooking the resulting dumplings (state of dumpling skin), and texture after cooking The sensory evaluation was conducted by 10 panelists according to the evaluation criteria shown in Table 3 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 4.

Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

結果から明らかなように、実施例の加熱前の中だねの成型性、離水状況（皮の状況）及び加熱後の食感は非常に良い結果であった。一方比較例の評価は、何れかの評価は悪い結果であった。

As is clear from the results, the moldability before the heating of the examples, the water separation condition (skin condition), and the texture after the heating were very good results. On the other hand, the evaluation of the comparative example had a bad result in either evaluation.

<Evaluation of hamburger>
(1) Preparation of hamburger
[Test Zones 10-18]
In a container of a mixer (KENMIX CHEF KM-300: manufactured by Aikosha Seisakusho Co., Ltd.), granular plant protein (50 g, trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.), water (175 g), red wine (5 g) and Concentrated soy sauce (20 g) was added and allowed to stand for 1 minute to absorb moisture in the granular plant protein, and then bread crumbs (60 g), powdered soybean protein (20 g product name: Sun Rubber 20; manufactured by Fuji Oil Co., Ltd.), sugar (10 g), sodium chloride (4 g), pepper powder (2 g), sodium L-glutamate (4 g) and the amount of the quality improver for sugar beet food listed in Table 5 were added and mixed for 30 seconds in a mixer. Next, minced meat (450 g: chicken 340 g, beef tallow 55 g, pork tallow 55 g) and chopped onion (200 g) were added and mixed for 1 minute 30 seconds to prepare a hamburger dough. A hamburger dough is formed into a size of 130 g / piece, and both sides are fired on a hot plate (model: CPY-A131; manufactured by Tiger Thermos Co., Ltd.) at 180 ° C. for 1 minute 30 seconds on one side, and then a steamer box (model: K-1DX). Manufactured by Arahata Seisakusho Co., Ltd.) and heated at 95 ° C. for 12 minutes, then cooled in a freezer at −25 ° C. for 1 hour, and the cooled hamburger was vacuum packed and stored frozen to obtain frozen hamburgers (test zones 10 to 18). .

(2) Evaluation method and evaluation items of hamburger The moldability of hamburger dough, and sensory evaluation of the resulting frozen hamburger after heating for 10 minutes in a hot water bath at 90 ° C or higher, according to the evaluation criteria shown in Table 6 below It was done by 10 panelists. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 7.

Symbolization ◎: Average value 2.5 or more ○: Average value 1.5 or more and less than 2.5 Δ: Average value 0.5 or more and less than 1.5 ×: Average value less than 0.5

結果より、実施例は、ハンバーグ作製の際の生地の成型性、ハンバーグの食感は非常に良好な評価であった。また、比較例は、何れかの評価は良くない評価であった。

From the results, in Examples, the moldability of the dough during hamburg production and the texture of hamburg were evaluated very well. In the comparative example, either evaluation was not good.

Claims (1)

A quality improver for sugar beet food comprising (a) cellulose, (b) pregelatinized starch, and (c) a diglycerin fatty acid ester having a monoester content of 50% by mass or more .