JP6797785B2 - Method for manufacturing kneaded fat composition for cooked foods and cooked foods - Google Patents

Description

The present invention relates to a kneaded fat composition for cooked foods and a method for producing cooked foods.

Due to changes in eating habits, consumption of meat cooked foods such as hamburgers, meatballs, croquettes, pork cutlets, minced meat cutlets, fried chicken, yakitori, shumai, dumplings, and spring rolls, and cooked meat prepared foods, etc. The amount is increasing.

Traditionally, these prepared foods, which were often made at home, are prepared as foods for department stores and supermarkets due to changes in the social environment such as the shift to nuclear families, the decrease in full-time housewives, and the increase in single-person households among middle-aged and elderly men. Demand for purchases at sales floors and consumption as so-called "prepared meals" is increasing.

The prepared foods sold at these department stores and supermarkets are cooked in the backyard of the store and lined up in the prepared food department, but as time passes after cooking, the deliciousness and texture of the freshly prepared foods are lost and the commercial value is impaired. There is a problem such as.

In addition, even for prepared foods that are sold in a chilled state after cooking and can be easily cooked by heating in a microwave oven or oven, the deliciousness and texture of freshly prepared foods are rarely maintained.

Furthermore, recently, these prepared foods are manufactured, distributed and sold as frozen foods in a frozen state for the purpose of long-term storage. Since these frozen foods can be easily cooked by thawing and heating in a microwave oven or an oven, they are widely used from restaurants such as the restaurant market to general households.

In addition, in the use of frozen foods in ordinary households, frozen foods for lunch boxes are one of the products whose production and sales volume has been increasing rapidly in recent years.
For example, various menus such as hamburger steak, meatballs, croquettes, pork cutlets, minced pork cutlets, fried chicken, yakitori, shumai, dumplings, and spring rolls are lined up in the frozen food section of the supermarket as frozen foods for lunch boxes.
These frozen foods for bento can be cooked immediately by taking out only the required amount from the frozen state and heating it in a microwave oven or oven, which is indispensable for making bento in a busy morning. ..

On the other hand, in today's extremely busy society, the functions required of frozen foods have become even more sophisticated, and recently, naturally thawed cooked frozen foods that do not even need to be thawed or heated in a microwave oven or oven have become widespread. I'm starting.
Naturally thawed cooked frozen food is, for example, by putting the cooked food taken out from the frozen state in the lunch box as it is in the morning, it is naturally thawed in about 2 hours 30 minutes to 3 hours at about 20 ° C, which is a guideline for room temperature. By doing so, it is a cooked frozen food that is just about to be eaten around noon, and it is possible to further shorten the time for making a bento in a busy morning.

However, it has been difficult to maintain the deliciousness and texture of these cooked foods, regardless of whether they are at room temperature, chilled, or frozen.

In order to maintain the deliciousness and texture of freshly prepared cooked foods, for example, Patent Document 1 states that even if frozen foods for oil syrup are oiled after a lapse of a predetermined period by storage and distribution, the middle species are juicy. To obtain frozen foods and their manufacturing methods that keep the batter crispy while keeping it sufficient, and that the middle-class water does not transfer to the batter as much as possible and the crispy feeling of the batter is not lost even after a lapse of time after oiling. For the purpose of this, a emulsion composed of oligosaccharides, water, edible oils and fats and edible surfactants is adhered or coated on the surface of the medium seeds prepared for oil shavings, and the surface is covered with a clothing material and then frozen. An example is a frozen food for oil shavings, which is characterized by the fact that it has been used.

Alternatively, Patent Document 2 describes a 5 wt% aqueous solution in a B-type viscometer at 25 ° C. for the purpose of providing a frozen fried food in which the crispy texture of the garment is sufficiently maintained even when stored frozen. A guar gum decomposition product decomposed so that the viscosity measured at a rotation speed of 60 rpm is 10 to 20 cps, or this guar gum decomposition product and a 5 wt% aqueous solution are measured at 25 ° C. with a B-type viscometer at a rotation speed of 60 rpm. Using a garment containing a mixture with a decomposed hemicellulose that has been decomposed so that the viscosity is 5 to 20 cps, attach this garment to the ingredients and freeze it as it is, or oil it and then freeze it. Describes how to obtain frozen fried foods.

Further, in Patent Document 3, the batter is uniformly attached, and even if the frozen fried food is thawed by means such as microwave oven or natural thawing, the crispy feeling of the batter is not impaired, and the batter feels soft even after thawing. For the purpose of providing a sustainable fried batter composition, a batter compound containing more than 50% by mass of crystalline cellulose, 99% by mass or less, and 1% by mass or more and less than 50% by mass of propylene glycol alginate. An example is a fried batter composition characterized by containing a material.

However, although either method can maintain the texture of the fried food, it is not intended to maintain the texture of the cooked food itself.

Japanese Unexamined Patent Publication No. 9-224587 Japanese Unexamined Patent Publication No. 10-75728 Japanese Unexamined Patent Publication No. 2011-152807

An object of the present invention is to provide a method capable of maintaining the freshly prepared deliciousness and texture of cooked foods such as cooked delicatessen.
In addition, the moldability and workability when the oil and fat composition is kneaded are good, and even when it is frozen after cooking and then thawed and heated again, a soft texture can be obtained, and it is naturally thawed. It is also to provide cooked foods that maintain a soft texture.

Therefore, the present inventors have focused on the fat and oil composition to be blended in the cooked food, and as a result of repeated studies, the SFC (solid fat content) of the fat and oil is 5 to 20% at 10 ° C. and 3 to 3 to 20 ° C. By using an oil / fat composition of 15% and 10% or less at 30 ° C. in a cooked food, the moldability and workability when the oil / fat composition is kneaded are good, and the cooked food is freshly made delicious and soft. We have found that the texture can be maintained, and have completed the present invention.

That is, the present invention
(1) A kneaded fat composition for cooked foods, wherein the SFC (solid fat content) of the fat is 5 to 20% at 10 ° C, 3 to 15% at 20 ° C, and 10% or less at 30 ° C. ,
(2) The kneaded fat composition for cooked foods according to (1), wherein (B / A) ≧ 0.15 (A: SFC at 10 ° C., B: SFC at 30 ° C.).
(3) The kneaded oil / fat composition for cooked foods according to (1) or (2), which contains 5 to 20% by volume of an inert gas.
(4) A method for producing a cooked food product, wherein the kneaded oil / fat composition for cooking according to any one of (1) to (3) is blended and cooked.
(5) A method for producing a cooked frozen food, wherein the kneaded oil / fat composition for cooking according to any one of (1) to (3) is blended, cooked, and then frozen.
(6) A method for producing a naturally thawed cooked frozen food in which the kneaded oil / fat composition for cooking according to any one of (1) to (3) is blended, cooked, and then frozen.

By using the kneaded fat composition for cooked foods of the present invention, it is possible to maintain the freshly prepared deliciousness and texture of cooked foods such as prepared foods, and molding when the fat composition is kneaded. Providing cooked foods that have good properties and workability, have a soft texture even when frozen after cooking, and then thawed and heated again, and even when naturally thawed, the soft texture is maintained. can do.

Hereinafter, the present invention will be described in detail.

The kneaded fat composition for cooked foods of the present invention is characterized in that the SFC (solid fat content) of the fat is 5 to 20% at 10 ° C, 3 to 15% at 20 ° C, and 10% or less at 30 ° C. By using fats and oils having an appropriate amount of crystals in the temperature range of 10 ° C. to 30 ° C., the moldability and workability when the fat and oil composition is kneaded are good, and the texture after cooking is improved. It is possible to suppress changes over time and maintain a soft texture.

In the kneaded oil / fat composition for cooked foods of the present invention, the SFC of the more preferable oil / fat is 8 to 15% at 10 ° C., 5 to 10% at 20 ° C., 8% or less at 30 ° C., and the above SFC has an upper limit. If it exceeds, the texture tends to become hard over time after cooking, and if it is less than the lower limit, it becomes liquid at room temperature, and when kneaded into hamburger steak, meatballs, croquette, pork cutlet, minced meat cutlet, etc., the dough viscosity May be a problem in terms of workability, such as a decrease in moldability and poor moldability.

In the kneaded fat composition for cooked foods of the present invention, the SFC is preferably (B / A) ≥ 0.15 (A: SFC at 10 ° C., B: SFC at 30 ° C.). Since it is a horizontal fat and oil with little change in SFC at 10 to 30 ° C, the effect of suppressing the change in texture of cooked foods over time is enhanced, and further, after thawing / heating after freezing or after natural thawing. However, the texture does not become hard and a soft texture can be maintained.

The fats and oils that can be used in the kneaded fats and oils composition for cooked foods of the present invention are not particularly limited, and are, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, sesame oil, rice oil, cottonseed oil, olive oil, and safflower. Oil, high oleic sunflower oil, high oleic safflower oil, palm oil, lard, etc. and their separated fats, hardened oils, ester-exchanged fats and oils alone or in any mixture shall be appropriately blended to obtain the above SFC. Can be done.

Further, the kneaded fat composition for cooked foods of the present invention preferably contains 5 to 20% by volume of an inert gas in the fat composition, and by containing the inert gas, the fat composition becomes a paste. In the oil and fat composition having a relatively small amount of crystals of the present invention, the paste-like physical properties make it easy to mold even if it is kneaded into a hamburger, meatball, croquette, pork cutlet, minced meat cutlet, etc. Workability can be improved. In the kneaded fat composition for cooked foods of the present invention, the inert gas is preferably blended in an amount of preferably 8 to 17% by volume, most preferably 12 to 15% by volume, and the inert gas includes nitrogen and argon. , Helium, carbon dioxide and mixtures of these inert gases can be used.

The kneaded fat composition for cooked foods of the present invention can be obtained by mixing and cooling the above fats and oils while kneading them, and if necessary, blowing an inert gas such as nitrogen into the kneading. Can be done.
Further, the above fats and oils can also be produced by quenching and kneading the above fats and oils with an onlator, a botator, a perfector, a compactor or the like.

The kneaded fat composition for cooked foods of the present invention obtained by the above method has good moldability and workability when the fat composition is kneaded, and has good moldability and workability, and is hamburger, meatball, croquette, pork cutlet, menthi cutlet, and fried chicken. , Yakitori, Shumai, Dumplings, Harumaki, and other cooked meat products and prepared meat dishes, etc., by mixing with other ingredients to maintain the freshly prepared texture even after a long time after cooking. can do.

Further, by freezing the cooked food using the kneaded oil / fat composition for cooked food of the present invention, it is possible to store, distribute and sell the cooked frozen food for a long period of time as a cooked frozen food. By thawing and heating in a microwave oven or oven, the soft texture similar to that of freshly made food is maintained.

Further, the cooked frozen food obtained by freezing the cooked food using the kneaded oil / fat composition for cooked food of the present invention has a temperature of 20 ° C., which is a guideline for room temperature, even without thawing and heating in a microwave oven or an oven. Even if it is naturally thawed in about 2 hours and 30 minutes to about 3 hours, it has a soft texture, and is therefore most suitable as a naturally thawed cooked frozen food for lunch.

Hereinafter, the present invention will be described in more detail with reference to examples. In addition,% and part in an example both mean a weight standard. The SFC: SoIid Fat Content / solid fat content was measured according to AOCS OfficialI Method 5th Edition Cd16-81.

(Example 1)
A blended oil of 85 parts of rapeseed oil, 10 parts of transesterified oil of palm oil, and 5 parts of extremely hardened rapeseed oil was rapidly cooled and kneaded using a combinator to prepare a kneaded oil and fat composition for cooked foods.

(Example 2)
A blended oil of 35 parts of corn oil and 65 parts of hardened corn oil was rapidly cooled and kneaded while injecting nitrogen gas using a combinator to prepare a kneaded oil / fat composition for cooked foods. The nitrogen gas volume of the obtained fat and oil composition was 10% by volume.

(Example 3)
A blended oil of 58 parts of corn oil, 40 parts of transesterified oil of palm low melting point fraction, and 2 parts of extremely hardened rapeseed oil is rapidly cooled and kneaded while injecting nitrogen gas using a combinator, and kneaded oil for cooked foods. The composition was prototyped. The nitrogen gas volume of the obtained fat and oil composition was 13% by volume.

(Comparative Example 1)
A trial production of a kneaded fat composition for cooked foods made of rapeseed oil was made.

(Comparative Example 2)
The melting point fraction of the palm was rapidly cooled and kneaded using a combinator to prepare a kneaded fat composition for cooked foods.

(Comparative Example 3)
A blended oil of 80 parts of palm low melting point fraction, 10 parts of palm oil, and 10 parts of palm extremely hydrogenated oil was rapidly cooled and kneaded using a combinator to prepare a kneaded oil / fat composition for cooked foods.

(Comparative Example 4)
The refined lard was rapidly cooled and kneaded using a combinator to prepare a kneaded fat composition for cooked foods.

(Comparative Example 5)
A blended oil of 43 parts of palm low melting point fraction, 50 parts of palm oil, and 7 parts of soybean extremely hydrogenated oil is rapidly cooled and kneaded while injecting nitrogen gas using a combinator to make a prototype kneaded oil and fat composition for cooked foods. did. The nitrogen gas volume of the obtained fat and oil composition was 14% by volume.

Table 1 shows the SFCs of Examples and Comparative Examples.

Using the oil and fat compositions of Examples and Comparative Examples, the ingredients were mixed according to the following composition, and after molding, bread crumbs were added and the mixture was fried at 175 ° C. for 5 minutes to prepare Menchi-katsu.

Using the oil and fat compositions of Examples and Comparative Examples, the obtained Menchi-katsu was fried, left at room temperature for 5 hours, and then tasted to evaluate the softness of the Menchi-katsu on a 10-point scale. In addition, after frying, the minced meat cutlet was frozen and stored at −20 ° C. for 7 days and then naturally thawed at room temperature for 3 hours to taste the softness of the minced meat cutlet, which was also evaluated on a scale of 10.
The results are shown in Table 2 (* The higher the value, the softer it is).

Using the oil and fat compositions of Examples and Comparative Examples, the obtained minced meat cutlet was fried, stored frozen at −20 ° C. for 7 days, then naturally thawed at room temperature for 3 hours, and then cut into 2 × 4 × 6 cm. Using a creep meter (manufactured by Yamaden Co., Ltd.), the wedge-shaped plunger No. 49 was used and measured by breaking strength measurement. The results are shown in Table 3.

Claims (6)

A fat composition in which the SFC (solid fat content) of fats and oils is 8 to 15% at 10 ° C, 5 to 10% at 20 ° C, and 8% or less at 30 ° C is kneaded into food, cooked, and then frozen. How to make frozen foods. The method for producing a cooked frozen food according to claim 1, wherein the cooked frozen food is a naturally thawed cooked frozen food. The method for producing a cooked frozen food according to claim 1 or 2, wherein the oil / fat composition contains 5 to 20% by volume of an inert gas. A fat composition having an SFC (solid fat content) of 8 to 15% at 10 ° C, 5 to 10% at 20 ° C, and 8% or less at 30 ° C is kneaded into food, cooked, and then frozen. A characteristic method for improving the texture of cooked frozen foods. A fat composition having an SFC (solid fat content) of 8 to 15% at 10 ° C, 5 to 10% at 20 ° C, and 8% or less at 30 ° C is kneaded into food, cooked, and then frozen. A characteristic method for improving the texture of naturally thawed cooked frozen foods. The texture improving method according to claim 4 or 5, wherein (B / A) ≧ 0.15 (A: SFC at 10 ° C., B: SFC at 30 ° C.).