JP6646245B2 - Manufacturing method of frozen food - Google Patents

Description

  The present invention relates to a method for producing frozen food.

  Frozen prepared foods are commercially available, in which cooked foods are distributed in a frozen state and can be eaten simply by thawing or heating for a short time. In particular, there is a great demand for frozen boiled side dishes, which normally require time and effort for cooking, because they can be easily prepared as a single dish. For example, Patent Literature 1 discloses a frozen food in which frozen vegetables are contained in a microwave heating container together with a seasoning liquid.

  Ganmodoki boiled foods are usually produced by boiling the food produced through heating and cooking together with a seasoning solution such as dashi, soy sauce, salt, and mirin.

JP 2014-124098 A

  In manufacturing frozen foods, cooked frozen foods that have been cooked through a long cooking process are likely to lose their shape during thawing and heating. In addition, although boiling resistance may be imparted so as not to lose shape even when heated for a long time, it is difficult to obtain a desired texture such as a hardened food texture.

  An object of the present invention is to provide a simple method for producing a frozen food, which can provide a food having a texture and taste as if cooked for a long time only by thawing.

  The method for producing a frozen food of the present invention comprises the steps of: preparing a dough containing gelatinized starch, a seasoning, water, soy protein, and a coagulant; forming the dough; heating the formed dough; A step of obtaining a protein food, and a step of freezing the soy protein food to obtain a frozen food, wherein the starch is 50.1 (1 / s) of a raw starch and a 5% by mass gelatinized starch aqueous solution. Is at least one of starch whose shear viscosity before freezing (Pa · s) is 1.26 or more with respect to shear viscosity after freezing (Pa · s).

  According to the above-mentioned production method, it is possible to obtain a frozen food having a texture and a taste in which the seasoning liquid has sufficiently penetrated into the interior as if it had been boiled for a long time just by thawing. In addition, it is not necessary to boil for a long time in the process of manufacturing frozen food, and the food can be easily manufactured. Furthermore, since it is not necessary to boil the food in the manufacturing process, it is difficult to lose its shape during thawing without imparting boil resistance to the food, and a food having a softer texture can be obtained.

  In the above production method, it is preferable that the dough contains a soy protein material containing soy protein as a soy protein source, and the water content in the dough is 5 to 7 times the total amount of the soy protein material. When the water content is within the above range, the food after thawing has a more juicy and preferable texture and taste.

  According to the production method of the present invention, it is possible to produce a frozen food from which a food having a texture and taste as if cooked for a long time can be obtained just by thawing.

  Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

  The method for producing a frozen food according to the present embodiment includes a step of preparing a dough containing gelatinized starch, a seasoning, water, a soy protein and a coagulant, a step of forming the dough, and heating the formed dough. A step of obtaining a soy protein food, and a step of freezing the soy protein food to obtain a frozen food, wherein the starch is 50.1 (1/1) of a raw starch and a 5% by mass aqueous gelatinized starch aqueous solution. s) is at least one of starch whose shear viscosity before freezing (Pa · s) is 1.26 or more with respect to shear viscosity after freezing (Pa · s).

  The raw material of the dough in the present embodiment will be described. The dough comprises gelatinized starch, seasonings, water, soy protein and a coagulant.

  The dough contains starch in a gelatinized state. By including the gelatinized starch, good workability and moldability in preparing the dough can be obtained. Further, the starch used in the present embodiment has a property that the degree of water separation after freeze-thawing an gelatinized starch aqueous solution is large. This is in contrast to the case where starch is used as a raw material in a general frozen food, in order to suppress the denaturation of the starch due to freezing and the phenomenon of syneresis, a starch having improved freeze resistance is used. In the present embodiment, by using the starch having the above properties, a seasoning liquid containing water and a seasoning incorporated in the food is released simply by thawing the frozen food, and a good food rich in juicy feeling is obtained. A food having a feeling and taste can be obtained.

  Specifically, the starch has a shear viscosity (Pa · s) before freezing at 50.1 (1 / s) of a raw starch or a 5% by mass gelatinized starch aqueous solution, and the shear viscosity (Pa · s) after freezing. The starch is 1.26 or more with respect to s). The greater the ratio of the shear viscosity before freezing to the value of the shear viscosity before freezing, the more easily water separation occurs, and the lower the freeze resistance of the starch, and the closer the ratio is to 1, the higher the freeze resistance of the starch, indicating that the water separation hardly occurs. The above-mentioned shear viscosity before freezing is more preferably from 1.3 to 3.0, even more preferably from 1.4 to 2.8, with respect to the shear viscosity after freezing. The shear viscosity before freezing can be, for example, the shear viscosity measured at 20 ° C. of an aqueous gelatinized starch solution after gelatinizing starch and storing it at 4 ° C. for 16 hours. In addition, the shear viscosity after freezing can be, for example, a shear viscosity measured at 20 ° C. of a gelatinized starch aqueous solution after gelatinizing starch and storing at −20 ° C. for 16 hours. The shear viscosity of starch can be measured by a coaxial double cylindrical rotary viscometer specified in JIS Z8803: 2011, for example, using a coaxial double cylindrical cell with a rheometer MCR302 (manufactured by Anton Paar). can do.

  Raw starch is also referred to as raw starch, which has not been subjected to secondary processing such as chemical, physical, or enzymatic treatment, except for the processing when starch is extracted from plants. The raw starch is not particularly limited as long as it is generally used for food, and examples include raw starch such as potato starch, corn starch, tapioca starch, rice starch, wheat starch, cassava starch, sweet potato starch, and the like. . The starch may be a modified starch as long as the ratio of the shear viscosity before freezing to that after freezing satisfies the above condition. Examples of the processed starch include hydroxypropylated starch, phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, acetate starch, acid-treated starch, pregelatinized starch, Oxidized starch, enzyme-treated starch and the like can be mentioned. One type of starch may be used alone, or two or more types may be used in combination. Among these, raw starch or phosphoric acid-crosslinked starch is preferred.

  The starch content is preferably from 0.3 to 2.5% by mass, more preferably from 0.5 to 2.2% by mass, and preferably from 0.8 to 1.5% by mass, based on the total amount of the dough. % Is more preferable. Further, the content of starch is preferably 0.3 to 3.5% by mass, and preferably 0.5 to 2.7% by mass, based on the total amount of seasoning, water and starch in the dough. Is more preferable, and 1 to 2% by mass is further preferable. When the starch content is within the above range, the moldability of the obtained soy protein food becomes better, and the exudation of the seasoning liquid is sufficiently obtained in the food after thawing, and the texture and taste are improved. It can be better.

  In the present embodiment, any seasoning can be used, for example, salt, sugar, soy sauce, vinegar, miso, mirin, sauce, soup, spices (eg, pepper, ginger, pepper, herbs, etc.), Acidulants (eg, lactic acid, acetic acid, succinic acid, malic acid, citric acid, tartaric acid, etc.), extract seasonings (eg, chicken consomme, kelp soup, bonito dashi, etc.), amino acid seasonings (eg, glutamic acid or the like) Salt, aspartic acid or a salt thereof), a nucleic acid seasoning (eg, inosinic acid or a salt thereof, guanylic acid or a salt thereof) and the like. One of these seasonings may be used alone, or a plurality thereof may be used in combination. The content of the seasoning may be, for example, 5 to 25% by mass, or 5 to 10% by mass, based on the total amount of the dough.

  In the present embodiment, as the soy protein source, for example, a soy protein material containing soy protein can be used. The soybean protein material preferably contains soybean protein at a high concentration, for example, 50% by mass or more on a dry matter basis, more preferably isolated soybean protein or concentrated soybean protein, and further preferably isolated soybean protein. By using the above-mentioned soybean protein material, a food having better taste and texture can be obtained. The content of the soybean protein material is preferably from 5 to 20% by mass, more preferably from 8 to 15% by mass, based on the total weight of the dough.

  The soybean protein material may be used in the form of a paste. Specifically, for example, a hydrate obtained by hydrating the soybean protein material with 2.5 to 8 times by mass, preferably 3 to 5 times by mass of water is used. An emulsion obtained by simultaneously mixing and emulsifying fats and oils 0.6 to 2.0 times the mass of the soybean protein material may be used. The oil used for emulsification may be, for example, various liquid oils, hardened oils, transesterified oils, etc., preferably liquid oils, and more preferably soybean oil or rapeseed oil. The emulsion of the soybean protein material can be prepared by, for example, adding a predetermined amount of water and fat to the soybean protein material, and homogenizing the mixture with a cutter such as a silent cutter for producing kneaded products.

  As the coagulant used in the present embodiment, any coagulant that is usually used for producing tofu can be used. By using the coagulant, the dough is easily frozen and denatured, that is, a large amount of water is separated after freezing and thawing, and a food having a favorable texture that can easily release water containing seasoning by simply thawing is obtained. As the coagulant, for example, calcium chloride, magnesium chloride, calcium sulfate, glucono delta lactone, natural bittern and the like can be used. The content of the coagulant can be, for example, 0.1 to 1% by mass based on the whole dough, and can be, for example, 2 to 6% by mass based on the total amount of the soybean protein material.

  The moisture content in the dough in the present embodiment can be, for example, 60 to 85% by mass, preferably 65 to 80% by mass, and more preferably 68 to 75% by mass based on the total amount of the dough. More preferably, it is even more preferably 70 to 75% by mass. Further, the water content in the dough is preferably 5 to 7 times by mass of the total amount of the soybean protein material, and more preferably 5.5 to 6.5 times by mass. When the moisture content in the dough is within the above range, the dough is excellent in moldability, and the liquid containing the seasoning is sufficiently exuded in the food after thawing, so that a better texture and taste are obtained, which is preferable. . Since the dough in the present embodiment contains gelatinized starch, even if the dough contains a large amount of water, the dough is excellent in moldability.

  The dough may further contain, in addition to the above-mentioned raw materials, vegetables, such as carrots and burdock, seaweeds, such as hijiki, jellyfish, and sesame.

  Hereinafter, a method for producing a frozen food according to the present embodiment will be described. First, a dough containing gelatinized starch, a seasoning, water, soy protein, and a coagulant is prepared. Specifically, for example, a dough is prepared by preparing a viscous seasoning liquid containing gelatinized starch, a seasoning and water, and mixing the seasoning liquid with a paste containing separately prepared soy protein, a coagulant and water. Obtainable.

  The seasoning liquid can be obtained by, for example, adding starch to an aqueous solution in which a seasoning is dissolved in water, and heating the solution while stirring until the starch gelatinizes and the seasoning liquid becomes viscous. When the starch is pregelatinized starch, heating need not be performed. When a seasoning solution containing gelatinized starch, a seasoning, and water is prepared and used in the manufacture of dough, the amount of the seasoning solution can be, for example, 10 to 40% by mass based on the total amount of the dough. It is preferably set to 30 to 30% by mass, and more preferably 18 to 25% by mass. The amount of starch in the seasoning liquid may be, for example, 2 to 15% by mass, preferably 3 to 10% by mass, and more preferably 3 to 8% by mass based on the total amount of the seasoning solution. Is more preferable. The paste containing soy protein, coagulant and water can be obtained by, for example, adding a coagulant, water, and, if necessary, fats and oils to a soy protein material as a soy protein source, and uniformly mixing the resulting mixture with a cutter or the like. . When mixing the seasoning liquid with the paste, it is preferable that the seasoning liquid is cooled.

  In the dough preparation step, the seasoning liquid may be prepared by adding a seasoning after preparing a gelatinized starch aqueous solution. Alternatively, after the seasoning and the paste are mixed in advance, the gelatinized starch aqueous solution may be added and mixed. When other ingredients are used, they may be mixed into the raw material at any timing.

  Next, the obtained dough is formed. At the time of molding, the shape and size can be set as appropriate. When assuming a cancer resemblance, for example, it is common to mold into a dumpling shape, a disc shape or an oval shape, for example, at about 20 to 70 g per piece.

  Next, the formed dough is heated. Thereby, a soy protein food is obtained. As the heating method, for example, fryer heating, steaming heating, and the like can be performed, and it is preferable to combine fryer heating and steaming heating in this order. The heating time only needs to be such that the fire can be sufficiently transmitted to the inside of the dough in the case of performing only the frying heating or the steaming heating. When performing the fry heating and steaming heating in this order, the fry heating time is, for example, 20 seconds to 2 minutes and 30 seconds, preferably 30 seconds to 2 minutes, and more preferably 40 seconds to 1 minute and 20 seconds. After that, the steaming and heating step may be performed for a time enough for the fire to sufficiently pass through the food. The temperature of the frying heating is preferably from 150 to 200C, more preferably from 160 to 190C, even more preferably from 165 to 180C. The oil used for frying is not particularly limited as long as it is an edible oil, but is preferably palm oil, soybean oil, or rapeseed oil.

  The obtained soy protein food is frozen to obtain a frozen food. The temperature at the time of freezing may be any temperature at which the frozen food is generally stored. The freezing method may be either quick freezing or slow freezing. In general frozen foods, quick freezing is usually used to prevent the tissue structure in the food from being destroyed by freezing. On the other hand, in the present embodiment, when the slow freezing is performed, denaturation due to freezing of the starch in the food can be caused more effectively, and the exudation of the seasoning liquid in the food after thawing can be performed more sufficiently. Therefore, it is preferable. As slow freezing, it is preferable to freeze by passing through the maximum ice crystal formation temperature zone (usually between -5 to -1 ° C) for, for example, 30 minutes to 6 hours, and to pass over 1 to 3 hours. More preferably, it is frozen.

  The obtained frozen food can be eaten by heating to a temperature suitable for eating by performing natural thawing or short-time heating and thawing with a microwave oven, a water bath, or the like.

  The soybean protein food in the present embodiment, depending on the intended food, by adjusting the shape, size, ingredients, heating method, etc., for example, any of the following: Food. By thawing the frozen food produced by freezing the food, a boiled food of the food can be obtained.

  According to the production method of the present embodiment, a boiled food can be obtained without simmering, so that a small amount of seasoning liquid is required. Further, it is not necessary to fill the seasoning liquid into the pack at the time of distribution of the frozen food, and it is possible to taste at low cost.

  Hereinafter, embodiments of the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

(Viscosity measurement)
No. 1 shown in Table 1. For each of the starches 1 to 13, a 5% by mass aqueous suspension was prepared and heated to gelatinize. As a sample before freezing, the starch solution after gelatinization was refrigerated at 4 ° C. for 16 hours. As a sample after freezing, the gelatinized starch solution was stored frozen at -20 ° C for 16 hours. The sample before freezing and the sample after freezing were each heated to 20 ° C., and the shear viscosity was measured. The viscosity was measured at 20 ° C. using a rheometer MCR302 (manufactured by Anton Paar) and a coaxial double cylindrical cell CC27-SN25771. In the measurement, the shear rate was logarithmically increased from 10.6 to 102 (1 / s) in 160 seconds, and the value at 50.1 (1 / s) was adopted. The ratio of shear viscosity before freezing / shear viscosity after freezing was calculated. Table 1 shows the results. In addition, No. In the case of No. 1 corn starch, after freezing, the sample remarkably separated from water, and completely separated into solid and water, so that the viscosity could not be measured.

(Cancer-like evaluation)
Using a part of the starch for which the viscosity was measured, a cancer mimic was prepared by the following method, and the texture was evaluated.

(Seasoning liquid)
Using the various starches shown in Table 1, all the ingredients of the seasoning solution shown in Table 2 were mixed and heated while stirring until the solution was thickened to obtain a seasoning solution.

  Powdered soybean protein (SPI) having the composition shown in Table 3, water and rapeseed oil were mixed for 3 minutes using a silent cutter to obtain a paste. To the obtained paste, a coagulant having the composition shown in Table 3 and the cooled seasoning liquid were added in order while stirring to obtain a dough.

  A mold having a diameter of 100 mm and a thickness of 12 mm was prepared, and the above-mentioned cloth was filled into the mold with a spatula and molded. All of the fabrics of the examples could be formed without any problem. The molded dough was steamed at 90 ° C. for 10 minutes and heated.

  After removing the rough heat of the simulated cancer, it was slowly frozen to obtain a frozen food. Specifically, the sample was wrapped in a wrap so that cold air did not directly hit it, and stored frozen at -10 ° C for 16 hours.

  The obtained frozen food was thawed by microwave heating and subjected to a sensory evaluation of texture based on the criteria shown in Table 4. The number of evaluators was 7, and the scores of each evaluator were averaged to obtain a final score. As a texture control, a commercially available hirose (manufactured by Fuji Oil Co., Ltd., “CO-OP Edamame Yuba Hirose”) was used by boiling it with a seasoning liquid for 10 minutes according to the description of the product package. Table 1 shows the results.

  As Comparative Example 6, a frozen food was produced in the same manner as in Example 1 except that starch was not used. As Comparative Example 7, a frozen food was prepared in the same manner as in Example 3 (using potato starch) except that no coagulant was used, and the texture was evaluated. Table 5 shows the results.

  It was very difficult to form dough for the cancer mimic of Comparative Example 6 without using starch. In addition, although the cancer mimetic of Comparative Example 7 in which no coagulant was used was able to be molded, the seasoning liquid did not exude at all and the cooked texture was not obtained.

  Frozen foods were prepared in the same manner as in Example 3 (using potato starch) except that the amounts of starch and water added to the seasoning liquid were changed to the mixing ratios shown in Table 6, and the texture was evaluated. Table 6 shows the results. Even when the starch mixing ratio was 3% by mass or 10% by mass with respect to the seasoning liquid, molding could be performed without any problem.

Claims (2)

A step of preparing a dough containing gelatinized starch, seasoning, water, soy protein and a coagulant,
Forming the dough;
A step of heating the molded dough to obtain a cancer mimic ,
And a step of obtaining a frozen frozen ganmodoki the ganmodoki,
The starch has a shear viscosity before freezing (Pa · s) at 50.1 (1 / s) of a raw starch and an aqueous gelatinized starch solution having a concentration of 5% by mass, which is different from the shear viscosity (Pa · s) after freezing. A method for producing a frozen cancer mimetic , which is at least one of starch having a ratio of at least 1.26.
However, the starch is mixed with the seasoning and water, heated with stirring until the solution thickens, and then added. The dough comprises a soy protein material containing soy protein as a soy protein source,
Water content in the dough is a 5-7 times by mass of the soybean protein material total amount, method for producing a frozen ganmodoki of claim 1.