JP6815802B2 - Quality improver for prepared foods - Google Patents

Description

The present invention relates to a quality improver for prepared foods, which improves the juiciness of prepared foods, which are molded products mainly composed of livestock meat and / or seafood.

Conventionally, prepared foods using livestock meat such as beef, pork, chicken, and seafood such as fish, shrimp, shellfish, etc., such as hamburger, meat dango, menchi cutlet, fried chicken, fried chicken, shinjo, tsumire For example, those that have the fibrous and texture of livestock meat and seafood but have a juicy feel are preferred, but when cooked, the meat juice etc. will flow out, giving a greasy juicy feel. There was a problem of being damaged.

Conventional techniques for improving the quality of prepared foods include water-in-water emulsified fat and oil compositions for meat processing containing edible fats and oils, polyglycerin-condensed ricinoleic acid ester, starch and / or water-soluble polysaccharides (Patent Document 1). Processed meat texture improver containing polyglycerin fatty acid ester powder (Patent Document 2), emulsified composition for livestock processing containing soluble starch and solid fat (Patent Document 3), livestock meat containing alginate ester, and Disclosed are a texture improving agent for processed fish meat (Patent Document 4), a softening agent for livestock meat or fish meat (Patent Document 5) containing sugar containing caramel and having a pH of 8 to 11 when dissolved in water. ing. However, these conventional techniques have advantages and disadvantages, and the current situation is that they are not always satisfactory.

Japanese Unexamined Patent Publication No. 2005-087070 Japanese Unexamined Patent Publication No. 2013-183697 Japanese Unexamined Patent Publication No. 2008-043288 JP-A-2002-281942 Japanese Unexamined Patent Publication No. 2013-247896

An object of the present invention is to provide a quality improver for prepared foods, which improves the juiciness of molded prepared foods containing livestock meat and / or seafood as a main component.

As a result of diligent research to solve the above-mentioned problems, the present inventors have found that an oil / fat composition containing a specific emulsifier solves the above-mentioned problems when producing a prepared food. Based on these findings, the present inventors have further studied and completed the present invention.
That is, the present invention comprises a quality improver for prepared foods, which comprises a propylene glycol fatty acid ester, a monoglycerin fatty acid ester, a diglycerin fatty acid ester, and an oil and fat.

The quality improver for prepared foods of the present invention improves a juicy feeling, specifically, a greasy juicy feeling by blending it with a molded prepared food containing livestock meat and / or seafood as a main component. It has the effect of doing.

The propylene glycol fatty acid ester used in the present invention is an ester of propylene glycol and a fatty acid, and is produced by a method known per se, such as an esterification reaction and a transesterification reaction. The ester may be a monoester, a diester, or a mixture thereof. It is preferably a monoester, and if it is a mixture, it preferably contains about 90% or more of the monoester.

The fatty acid used as a raw material for the propylene glycol fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and for example, saturated fatty acids having 8 to 24 carbon atoms (for example, capric acid, capric acid, etc.). Lauric acid, myristic acid, palmitic acid, stearic acid, bechenic acid, lignoceric acid, etc., or unsaturated fatty acids with 8 to 24 carbon atoms (eg, palmitic acid, oleic acid, ellaic acid, linoleic acid, linolenic acid, erucic acid) Etc.), preferably saturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, etc.). These fatty acids may be one or a mixture of two or more fatty acids.

Examples of the propylene glycol fatty acid ester include Riquemar PS-100 (product name; propylene glycol stearate ester; monoester content of 90% or more; manufactured by RIKEN Vitamin Co., Ltd.) and Rikemar PP-100 (product name; propylene glycol palmitate). Commercially manufactured monoester content of 90% or more; Riken Vitamin Co., Ltd.), Rikemar PB-100 (trade name; propylene glycol behenic acid ester; monoester content of 90% or more; manufactured by Riken Vitamin Co., Ltd.), etc. And sold, and these can be used in the present invention.

The monoglycerin fatty acid ester used in the present invention is an ester of glycerin and a fatty acid, and can be produced by a method known per se such as an esterification reaction and a transesterification reaction. The ester may be either a monoester (monoglyceride) or a diester (diglyceride), or a mixture thereof. It is preferably a monoester, and if it is a mixture, it preferably contains about 50% or more of monoester, and more preferably about 70% or more.

The fatty acid used as a raw material for the monoglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a saturated fatty acid having 8 to 24 carbon atoms (for example, capric acid, capric acid, etc.). Lauric acid, myristic acid, palmitic acid, stearic acid, bechenic acid, lignoseric acid, etc.) or unsaturated fatty acids with 8 to 24 carbon atoms (eg, palmitreic acid, oleic acid, ellaic acid, linoleic acid, linolenic acid, erucic acid) Etc.), preferably saturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, etc.). These fatty acids may be one or a mixture of two or more fatty acids.

The monoglycerin fatty acid ester is usually prepared by adding an alkali (for example, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, etc.) to a mixture of fat and oil and glycerin as a catalyst, and any inert gas such as nitrogen or carbon dioxide. In an atmosphere, for example, a transesterification reaction by heating in the range of about 180 to 260 ° C., preferably about 200 to 250 ° C. for about 0.5 to 5 hours, preferably about 1 to 3 hours, or fatty acid and glycerin. Acid or alkali is added as a catalyst to the mixture of, and under an atmosphere of an arbitrary inert gas such as nitrogen or carbon dioxide, for example, in the range of about 180 to 260 ° C., preferably about 200 to 250 ° C., about 0.5 to 5 By heating for hours, preferably about 1 to 3 hours, the transesterification reaction is carried out, the catalyst is neutralized after the reaction is completed, and unreacted glycerin, diglyceride and triglyceride are removed as much as possible from the obtained reaction mixture. Obtainable. Examples of the method for removing the unreacted glycerin, diglyceride and triglyceride include methods known per se, such as vacuum distillation, molecular distillation, column chromatography and liquid-liquid extraction. After removing glycerin, diglyceride and triglyceride, treatments such as decolorization and deodorization may be performed if desired.

Examples of the monoglycerin fatty acid ester include Emargy MH (trade name; stearic acid content of constituent fatty acids of about 85%, monoester content of 95% or more; manufactured by RIKEN Vitamin Co., Ltd.), Emargy MS (trade name; stearic acid of constituent fatty acids). Acid content of about 68%, monoester content of 95% or more; manufactured by RIKEN Vitamin Co., Ltd.), Emulgy P-100 (trade name; main constituent fatty acids having 16 to 18 carbon atoms, monoester content of 95% or more; RIKEN Vitamin Co., Ltd. Et al. Are commercially manufactured and sold, and these can be used in the present invention.

The diglycerin fatty acid ester used in the present invention is an esterification reaction product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

As the diglycerin constituting the diglycerin fatty acid ester, a small amount of acid or alkali is usually added to glycerin as a catalyst and heated in an atmosphere of an arbitrary inert gas such as nitrogen or carbon dioxide at a temperature of, for example, 180 ° C. or higher. , A diglycerin mixture having an average degree of polymerization of 1.5 to 2.4, preferably 2.0, of glycerin obtained by a polycondensation reaction can be mentioned. Further, the diglycerin may be obtained from glycidol, epichlorohydrin or the like as a raw material. After completion of the reaction, if necessary, treatments such as neutralization, desalting, and decolorization may be performed.

In the present invention, the above diglycerin mixture is purified by a method known per se, for example, distillation or column chromatography, and the concentration of diglycerin composed of two glycerin molecules is as high as 50% by mass or more, preferably 85% by mass or more. High-purity diglycerin is preferably used.

The fatty acid constituting the diglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils, and is, for example, a saturated fatty acid having 8 to 24 carbon atoms (for example, capric acid, capric acid, laurin). Acids, myristic acid, palmitic acid, stearic acid, behenic acid, lignoseric acid, etc., or unsaturated fatty acids with 8 to 24 carbon atoms (eg, palmitreic acid, oleic acid, ellagic acid, linoleic acid, linolenic acid, erucic acid, etc.) ), And preferably saturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, etc.) and unsaturated fatty acids having 16 to 18 carbon atoms (for example, oleic acid, etc.). These fatty acids may be one or a mixture of two or more fatty acids.

The outline of the preferable production method of the diglycerin fatty acid ester used in the present invention is as follows. For example, in a normal reaction vessel equipped with a stirrer, a jacket for heating, a baffle plate, etc., diglycerin and fatty acid are mixed in a molar ratio of about 1: 0.8 to 1: 1.6, preferably about 1: 1. Sodium hydroxide is added as a catalyst, and the mixture is stirred and mixed. In a nitrogen gas atmosphere, water produced by the esterification reaction is removed from the system and heated at a predetermined temperature. The reaction temperature is usually in the range of 180-260 ° C, preferably in the range of 200-250 ° C. The reaction pressure condition is reduced pressure or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of 12 or less as a guide.
The obtained reaction solution is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester, diglycerin tetra fatty acid ester and the like. After completion of the reaction, the obtained reaction solution is cooled to 120 ° C. or higher and lower than 180 ° C., preferably 130 to 150 ° C., and then an acid is added to neutralize the catalyst, preferably left for 15 minutes to 1 hour, and unreacted. If the polyol containing diglycerin is separated into the lower layer, it is removed to obtain a diglycerin fatty acid ester.

The content of the monoester is usually 30% by mass or more and less than 50% by mass in the diglycerin fatty acid ester, but if desired, the diglycerin fatty acid ester can be subjected to, for example, a flow-down thin-film molecular distillation apparatus or a centrifugal molecule. By molecular distillation using a distillation apparatus or the like, or by purifying using a method known per se such as column chromatography or liquid-liquid extraction, the monoester is 50% by mass or more, preferably 70% by mass, based on the whole. A diglycerin fatty acid ester containing the above can be obtained.

Examples of the diglycerin fatty acid ester include Poem J-2081V (trade name; diglycerin stearate, monoester content of about 35%; manufactured by RIKEN Vitamin Co., Ltd.), Poem DO-100V (trade name; diglycerin oleate). , Monoester content 80% or more; Riken Vitamin Co., Ltd.), Poem DS-100A (trade name; diglycerin stearate, monoester content about 80%; Riken Vitamin Co., Ltd.), Poem DP-100A (trade name) Diglycerin luminic acid ester; monoester content 80% or more; manufactured by RIKEN Vitamin Co., Ltd.) and the like are commercially manufactured and sold, and this can be used in the present invention.

Here, the content of the monoesters of the propylene glycol fatty acid ester, the monoglycerin fatty acid ester and the diglycerin fatty acid ester used in the present invention can be determined by analyzing using HPLC under the following analytical conditions. Specifically, after analyzing the propylene glycol fatty acid ester, monoglycerin fatty acid ester, or diglycerin fatty acid ester under the following HPLC analysis conditions, the peaks corresponding to each component of the test sample recorded on the chromatogram by the data processing apparatus. , The peak area can be measured using an integrator, and the content of the monoester can be determined as an area percentage based on the measured peak area.

[HPLC analysis conditions]
Equipment High Performance Liquid Chromatograph (Model: LC-10AS; manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-6A, manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-802; manufactured by Showa Denko KK)
Two connection temperature 40 ℃
Mobile phase THF
Flow rate 1.0 mL / min
Test solution injection volume 15 μL

The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. For example, rapeseed oil, safflower oil, soybean oil, sunflower oil, corn oil, cottonseed oil, rice bran oil, coconut oil, palm oil, palm kernel oil. , Capoc oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil and other vegetable oils, beef fat, lard, fish oil and milk fat and other animal oils and plants. Examples thereof include fats and oils separated, hydrogenated or ester-exchanged, and medium-chain fatty acid triglyceride (MCT). Rapeseed oil, safflower oil, soybean oil, sunflower oil, corn oil and the like, which are liquid fats and oils at room temperature, are preferable.

The content of propylene glycol fatty acid ester in 100% by mass of the quality improver for prepared foods of the present invention is 2.0 to 24.0% by mass, preferably 6.0 to 18.0% by mass, and the content of monoglycerin fatty acid ester is 1. 0 to 11.0% by mass, preferably 3.0 to 9.0% by mass, diglycerin fatty acid ester content of 0.1 to 3.0% by mass, preferably 0.5 to 1.5% by mass, fat content Is 74.9 to 84.0% by mass, preferably 78.5 to 83.5% by mass.

The prepared food quality improver of the present invention may contain any other component as long as the object of the present invention is not impaired. For example, a food emulsifier (provided that the food emulsifier used in the present invention is used). Excludes), pH adjusters, antioxidants, etc.

Examples of the food emulsifier include sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, and lecithin. Here, lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin and the like.

The quality improver for prepared foods of the present invention is a fat and oil composition containing fats and oils, propylene glycol fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester and the like, which is substantially free of water. The form of the quality improving agent is not particularly limited, but it is preferable that the quality improving agent has fluidity at room temperature when it is considered to be added to a prepared food.
Here, the above-mentioned "substantially water-free" means that the water is not contained at all or the amount of water is sufficiently small. More specifically, it means that the water content in the quality improver for prepared foods is usually 1.0% by mass or less, more preferably 0.5% by mass or less.

The method for producing the quality improver for prepared foods of the present invention is not particularly limited, and a method known per se can be used. The manufacturing method of the quality improver for prepared foods is illustrated below. The raw materials are mixed and dissolved at 70 to 80 ° C., the obtained oil and fat composition is rapidly cooled with stirring, and then a tempering operation is performed if necessary to obtain the quality improver for prepared foods of the present invention.

The quality improver for prepared foods of the present invention can be used by adding it to a side dish or an ingredient (dough) in a prepared food. Here, the prepared food is a molded product containing livestock meat and / or seafood (including ground meat) as a main component, or a molded product containing livestock meat and / or seafood (including ground meat) and an auxiliary raw material, or the above-mentioned. The molded product is wrapped in leather or clothing, such as hamburger, meat dumplings, fried fish balls, fish balls, shinjo, dumplings, grilled food, wontons, spring rolls, Chinese buns, piroshiki, croquettes, fried chicken, etc. Be done.

Examples of the livestock meat used above include cows, pigs, sheep, chickens, turkeys, ducks, geese and the like, and examples of seafood (including surimi) include cod, Itoyoridai, lizardfish, flounder, hydrangea and salmon. , Shrimp, salmon, etc.

The method for adding the quality improver for prepared foods of the present invention to prepared foods is not particularly limited, and for example, with livestock meat and / or seafood (including surimi), or livestock meat and / or seafood (including surimi). It can be added to auxiliary raw materials. It is preferable that the quality improver for prepared foods and livestock meat and / or seafood (including surimi), or livestock meat and / or seafood (including surimi) and auxiliary raw materials are mixed and kneaded.
The auxiliary raw material is not particularly limited as long as it is suitable for prepared foods, and examples thereof include vegetables, bread crumbs, eggs, and seasonings.

The amount of the quality improver for prepared foods of the present invention added to livestock meat and / or seafood (including ground meat), or livestock meat and / or seafood (including ground meat) and auxiliary raw materials is the amount of livestock meat and / or seafood (including ground meat). 0.2 to 8.0 parts by mass, preferably 0.5 to 5.0 parts by mass with respect to 100 parts by mass of (including ground meat) or livestock meat and / or seafood (including ground meat) and auxiliary ingredients.

Livestock meat and / or seafood (including surimi) to which a quality improver for prepared foods has been added, or livestock meat and / or seafood (including surimi) and auxiliary ingredients are kneaded and molded into a shape suitable for prepared foods. If desired, a prepared food can be obtained by wrapping it in clothes, skin, or the like. The obtained prepared food can be cooked as it is, but it can also be cooked after being refrigerated or frozen.

Hereinafter, the present invention will be described with reference to Examples, but this is merely a description of the present invention and does not limit the present invention.

[Production of quality improver for prepared foods]
(1) Raw material Propropylene glycol fatty acid ester 1 (trade name: Rikemar PS-100; manufactured by RIKEN Vitamin Co., Ltd.)
Propropylene glycol fatty acid ester 2 (trade name: Rikemar PP-100; manufactured by RIKEN Vitamin Co., Ltd.)
Monoglycerin fatty acid ester (trade name: Emarji MH; manufactured by RIKEN Vitamin Co., Ltd.)
Diglycerin fatty acid ester (trade name: Poem J-2081V; manufactured by RIKEN Vitamin Co., Ltd.)
Rapeseed oil (trade name: rapeseed white squeezed oil; manufactured by Tsuji Oil Co., Ltd.)

(2) Formulation Table 1 shows the composition of the quality improvers for prepared foods (Example products 1 to 3, Comparative example products 1 to 4, and Reference example products 1 to 4) prepared using the above raw materials.

(3) Preparation method Each raw material is placed in a 500 mL stainless steel mug based on the formulation shown in Table 1 so that the total amount of the quality improver for prepared foods to be prepared is 200 g, and the mixture is stirred with a spatula. It was melted by heating to 80 ° C. The obtained solution was immersed in a constant temperature water bath at about 10 ° C. and cooled to about 30 ° C. to obtain a liquid or slurry mixture. The obtained liquid or slurry-like mixture was immersed in a constant temperature water tank at about 40 ° C., and tempered for about 1 hour with stirring at 500 rpm with a three-one motor (model: BL600; manufactured by Shinto Kagaku Co., Ltd.). After the tempering was completed, the mixture was allowed to cool to room temperature to obtain quality improvers for prepared foods (Examples 1-3, Comparative Examples 1-4, Reference Examples 1-3). Reference example product 4 used rapeseed oil without any particular operation.

[Evaluation of quality improver for prepared foods 1]
<Evaluation with chicken sausage>
(1) Preparation of chicken sausage [Test groups 1-12]
300 g of chicken breast (without skin) was chopped with a meat chopper (model: M-22A; manufactured by Nantsune Co., Ltd.) with a grain size of 3 mm to obtain 200 g of minced chicken. The obtained ground meat is stored at -20 ° C for 30 minutes using a quick freezer (model: 233FFB; manufactured by Yamato Refrigerator Industry Co., Ltd.), and 200 g of the stored ground chicken meat is stored in a food processor (model: MK-K48P; Panasonic). In addition to (manufactured by), mix for 30 seconds, and add 6 g of salt, sodium carbonate [trade name: food additive sodium carbonate / powder; manufactured by Takasugi Pharmaceutical Co., Ltd.] 0.6 g, sodium pyrophosphate [trade name: food additive pyrophosphate Tetrasodium (anhydrous); manufactured by Taihei Kagaku Sangyo Co., Ltd.] 0.4 g was added, and the mixture was further mixed for 1 minute. Finally, the amounts of the quality improver for prepared foods (15.00 g or 2.85 g) and 80 g of ice shown in Table 2 are added, and the dough is mixed using the food processor until the temperature of the dough reaches 10 ° C. Got The obtained kneaded dough is molded into a columnar size of 10 g, heated in a steamer box (model: K-1DX; manufactured by Arahata Seisakusho) at 85 ° C for 8 minutes, and then cooled in a freezer at -25 ° C for 1 hour. Then, chicken sausages (test plots 1 to 12) were obtained.

(2) Evaluation of chicken sausage A sensory evaluation of the texture (juiciness) of the obtained chicken sausage after being naturally thawed (standing at room temperature for 2 hours) was performed by 10 panelists according to the evaluation criteria shown in Table 3 below. Chicken. The results were calculated as the average of the scores of 10 people, and symbolized according to the following criteria. The results are shown in Table 4.
Symbolization ⊚: Mean value 2.5 or more ○: Mean value 1.5 or more and less than 2.5 Δ: Mean value 0.5 or more and less than 1.5 ×: Mean value less than 0.5

As is clear from the results in Table 4, the texture of the chicken sausage in the test plot using the example product was greasy and juicy. On the other hand, the texture of the chicken sausages in the test plots using the comparative example product and the reference example product did not give a greasy and juicy feeling.

[Evaluation of quality improver for prepared foods 2]
<Evaluation with fried chicken>
(1) Preparation of fried chicken [Test plots 13 to 24]
In a stainless steel bowl, 0.5 g of salt, meat quality improver (trade name: Meat Good 300; manufactured by RIKEN Vitamin) 3.0 g, chicken oil (trade name: Chicken Fat CO-1; manufactured by RIKEN Vitamin) 2.0 g , Add the amount of the quality improver for prepared foods (2.00 g or 0.38 g) shown in Table 5 and cold water (12.5 g or 14.12 g) so that the total amount is 20 g, and stir with a spatula. A pickle solution was prepared. The prepared pickle liquid and chicken breast (100 g in total cut into 30 to 35 g each) are added to a tumbler (model: VT-5; manufactured by Takeuchi Food Machinery Co., Ltd.), and vacuum tumbling treatment is performed for 15 minutes at 12 rpm. Obtained processed meat. Put 16g of karaage flour (trade name: karaage flour soy sauce flavor; manufactured by RIKEN Vitamin) and 12g of water in a stainless steel bowl, knead it, and add fried chicken liquid to 100g of the obtained processed meat. Did. The processed meat soaked in fried chicken was oiled at 170 ° C. for 6 minutes and then cooled in a freezer at -25 ° C. for 1 hour to obtain fried chicken (test plots 13 to 24).

(2) Evaluation of fried chicken A sensory evaluation of the texture (juiciness) of the obtained fried chicken after heating in a microwave oven was performed. The sensory evaluation was carried out in the same manner as in "(2) Evaluation of chicken sausage" in "Evaluation 1 of quality improver for prepared foods". The results are shown in Table 6.

As is clear from the results in Table 6, the texture of the fried chicken in the test plot using the example product was greasy and juicy. On the other hand, the texture of fried chicken in the test plot using the comparative example product and the reference example product did not give a greasy and juicy feeling.

[Evaluation of quality improver for prepared foods 3]
<Evaluation with Menchi-katsu>
(1) Preparation of Menchi-katsu [Test plots 25-36]
Granular vegetable protein (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.) 24 g, water 72 g, protein hydrolyzate (trade name: Fujinic Ace 100; manufactured by Fuji Oil Co., Ltd.) in a container of a desktop mixer (model: KSM150WH; manufactured by FMI). Product name: HAP-GL; manufactured by RIKEN Vitamin) Add 2.4 g and leave for 3 minutes to allow the granular vegetable protein to absorb water, and then grind meat [meat chopper (model: M-22A; manufactured by Nantsune). 192 g of pork arm meat (20% fat content), 192 g of chicken breast, 96 g of beef trimming (30% fat content)] 480 g, 2.4 g of salt, and 4. sugar obtained by chopping with a grind of 6 mm using). 0 g, 2.4 g of spice, and 0.8 g of monosodium glutamate (trade name: MSG Paper; manufactured by MC Food Specialties) were added and mixed for 2 minutes and 30 seconds. Next, add 24 g of bread crumbs (trade name: P-900; manufactured by Fuji Panko Kogyo Co., Ltd.), 48 g of water, 132 g of chopped onions, and the amount of quality improver for prepared foods (8.00 g or 1.52 g) shown in Table 7. Mix for 1 minute. Finally, 8.0 g of modified starch (trade name: Nissho MT01; manufactured by Nihon Shokuhin Kako Co., Ltd.) was added and mixed for 30 seconds to prepare a dough for minced meat cutlet. The obtained Menchi-katsu dough is molded to a size of 40 g and mixed with 100 parts of batter liquid [batter mix (trade name: U-869 batter mix; manufactured by RIKEN Vitamin)) and 400 parts of water. ], Then bread crumbs (trade name: VS color raw mix 12 mm; manufactured by Lion Foods Co., Ltd.) were added, and then cooled in a freezer at -25 ° C for 1 hour to obtain Menchi-katsu (test plots 25-36). ..

(2) Evaluation of Menchi-katsu A sensory evaluation was performed on the texture (juiciness) of the obtained minced meat cutlet after oiling. The sensory evaluation was carried out in the same manner as in "(2) Evaluation of chicken sausage" in "Evaluation 1 of quality improver for prepared foods". The results are shown in Table 8.

表８の結果から明らかなように、実施例品を用いた試験区のメンチカツの食感は、脂っぽさのあるジューシー感があった。一方、比較例品及び参考例品を用いた試験区のメンチカツの食感は、脂っぽさのあるジューシー感は得られなかった。

As is clear from the results in Table 8, the texture of the minced meat cutlet in the test plot using the example product was greasy and juicy. On the other hand, the texture of the minced meat cutlet in the test group using the comparative example product and the reference example product did not give a greasy and juicy feeling.

Claims (1)

The constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms and contains propylene glycol fatty acid ester 6.0 to 18.0% by mass , and the constituent fatty acid is a saturated fatty acid having 16 to 18 carbon atoms and contains 70% by mass or more of a monoester compound. Monoglycerin fatty acid ester 3.0 to 9.0% by mass , diglycerin fatty acid ester 0.5 to 1.5% by mass containing 30% by mass or more of monoester, which is a saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid. And , which is a fat and oil composition containing 78.5 to 83.5% by mass of fats and oils, has a juicy feeling or greasiness of a molded prepared food containing mainly livestock meat and / or seafood. A quality improver for prepared foods that improves the juiciness.