JPH07298839A - Food heatable by electronic range and improvement of its mouth feeling - Google Patents

Abstract

PURPOSE:To provide a food heatable by an electronic range, capable of being cooked by an electronic range and a method for improvement of its mouth feeling. CONSTITUTION:(1) A method for improving the mouth feeling of a food heatable by an electronic range by using a powdery oil and fat composition having a foaming power on the food heatable by an electronic range. (2) In relation to a food cookable by an electronic range, a food heatable by an electronic range, containing 0.1 to 10wt.% powdery oil and fat composition having a foaming power and improved in mouth feeling.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a microwave-heated food which is a food heated in a microwave oven and a texture improving method thereof.

[0002]

2. Description of the Related Art It is known that when a food is placed in a microwave oven, it is soft as if it was steamed immediately after being placed in the microwave, but it quickly becomes hard, and has a unique texture as a stiff texture. This tendency is particularly remarkable for bakery products. This is the reason why microwave oven products have not been established in the market for bakery products, although many foods for microwave ovens are put on the market.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to add a powdery fat or oil having a foaming property to foods to prevent the messy rubber-like texture that occurs when heated in a microwave oven. .

[0004]

Means for Solving the Problems As a result of intensive studies on foods to be heated in a microwave oven, the inventors of the present invention have added a powdery fat and oil having a foaming property to make it stiff even when heated in a microwave oven. It was found that a food having a good texture can be obtained without doing so.

The method for improving the texture of a microwave-heated food according to the present invention is characterized by using a powdery fat composition having a foaming property with respect to a food heated in a microwave.

The microwave-heated food according to the present invention is characterized in that the food heated by the microwave contains a powdery fat composition having a foaming property of 0.1 to 10% by weight and the texture is improved. And

The present invention is effective for all foods that are heated in a microwave oven, but uses bakery products made from wheat flour, noodles, skins such as dumplings, snacks such as octopus and eggs as raw materials. It is especially effective for foods that tend to become hard when heated in a microwave oven, such as fried eggs, steamed egg-steamed rice, and processed Satsuma potatoes.

The powdery fats and oils having a foaming property have a wide range of applications such as sponge cakes, chilled desserts such as mousses and whipped creams, and marine products such as hampen, and their contents and compositions are also varied. .

The powdery fats and oils having a foaming property referred to in the present invention are mainly composed of glycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, edible fat and oil, polymerized phosphate and the like, and a base such as sugar, casein soda and dextrin. Is said to be powdered.

The glycerin fatty acid ester referred to in the present invention means glycerin monofatty acid ester, glycerin difatty acid ester, glycerin lactic acid fatty acid ester, glycerin acetic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin cenoic acid fatty acid ester. , Polyglycerin fatty acid ester, etc. are those which fall under the category of glycerin fatty acid ester in food hygiene law.

The lecithin referred to in the present invention refers to soybean lecithin, egg yolk lecithin and their separated products or enzymatically decomposed products.

The propylene glycol fatty acid ester referred to in the present invention is a mono- or di-fatty acid ester of propylene glycol.

The edible fats and oils referred to in the present invention are the fats and oils used for food, and are represented by soybean oil, cottonseed oil, rapeseed oil, lard, beef tallow, etc., but are not particularly limited.

The term "polymerized phosphate" as used in the present invention refers to sodium polyphosphate, sodium pyrophosphate, potassium polyphosphate, potassium metaphosphate and potassium pyrophosphate.

To produce a powdery fat having a foaming property,
One or more of the above-mentioned main components are mixed and mixed with one or more of sugars, sodium caseinate, and dextrin as a base to form a powder. The powdering method is generally a spray-drying method, but is not limited to this, and powdering can also be performed by a method such as freeze-drying or an extruder.

The amount of the powdery fats and oils having a foaming property according to the present invention may be 0.1% by weight or more, preferably 0.5% by weight to 10% by weight, based on the total weight of the dough.

If it is less than 0.1% by weight, the effect is small, and if it exceeds 10% by weight, the effect commensurate with the increase in the amount added is not seen and it is not practical.

Patent applications relating to premixes for microwave ovens (JP-A-62-96032 and JP-A-62-9603).
3, JP-A-62-96034, JP-A-62-9603
5) is mentioned, the emulsifier used for this purpose is to soften bread and cakes, and the purpose is different from the present invention.

The following three factors can be considered as factors that cause food to become hard when cooked in a microwave oven. Aging of starch by disintegration of starch granules or elution of short-chain amylose from starch granules. Aggregation of proteins by heating. Drying due to water scattering.

Of these, it is a known fact that glycerin monofatty acid ester is effective for the aging of starch, and the drying can be prevented by wrapping with wrap or the like. However, the aggregation of the protein is the cause of the rubber-like texture caused by heating in a microwave oven, and an effective method for this has not been found until now.

It is presumed that the addition of the powdery fats and oils having the foaming property will bind to the protein in the food to strengthen the structure of the protein and prevent the aggregation due to the heating by the microwave oven so as not to give a rubbery texture. . The foam of food is generally a protein film, and the fact that it has a foaming property indicates that it has excellent reactivity with the protein.

In the structure of foods, it is generally said that starch is coordinated in the protein skeleton in such a manner as to fill the space, and the lipid plays a role of an adhesive. At this time, if heating is performed under severe conditions, the protein forms a skeletal structure in a very dense state, and when eaten, it has a rubber-like texture that is hardly bitten. When heated in a microwave oven, heat is generated at the molecular level of movement, so proteins will squeeze together to form a skeleton in a dense state as if heated under severe conditions, giving a rubbery texture. .

On the other hand, the foam of food is generally a protein film, and having foaming property means that it has excellent reactivity with protein. Therefore, when powdered fats and oils having a foaming property are added to foods, they are coordinated with the protein membrane structure to stabilize the protein membrane structure. When this is heated, the protein is thermally coagulated, but it is difficult to form a dense state.
This is because it is structurally stable, that the foaming powdery fat and oil that is coordinated between the proteins plays a buffering role, and that it binds to the foaming powdery fat and oil It is thought that this is because the number of unreacted active groups decreases and the number of intermolecular bonds between proteins decreases.

[0024]

The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. Unless otherwise specified, "part" means "part by weight" and "%" means "% by weight".

Example 1 53 parts of dextrin and 15 parts of maltose as water side components
Parts, casein sodium 3 parts, polymeric phosphate 1 part 185
Part of water is dissolved by heating, 5 parts of glycerin monostearate, 20 parts of diglycerin monostearate, and 3 parts of soybean lecithin are dissolved by heating and mixed on the oil side. This was made into an emulsion through a high-pressure piston homogenizer and spray-dried to prepare a powdery fat and oil sample having foamability.

Example 2 Dextrin (10 parts), powdered starch syrup (20 parts) as water side ingredients,
10 parts of sodium casein, 39 parts of hydrogenated coconut oil as an oil side component, 10 parts of glycerin lactic acid stearate,
Propylene glycol monostearate 10
Parts, and 1 part of enzymatically decomposed lecithin were used to prepare a sample of powdery fats and oils having a foaming property according to Example 1.

Example 3 15 parts of dextrin and 10 parts of maltose as water-side components
Parts, 5 parts of gelatin, 10 parts of sodium caseinate, 15 parts of glycerin acetate stearate as an oil side component,
According to Example 1, a powdery fat and oil sample having a foaming property was prepared using 1 part of enzymatically decomposed lecithin and 44 parts of hardened palm oil.

Example 4 5 parts of dextrin and 40 parts of maltose as water-side components,
Using 10 parts of sodium casein, 11 parts of glycerin monostearate as an oil side component, 5 parts of glycerin cenoate stearate, 22 parts of propylene glycol monostearate, 4 parts of soybean lecithin and 3 parts of polymerized phosphate, Example According to 1, a sample of powdered oil and fat having a foaming property was prepared.

Example 5 Dextrin (53 parts), maltose (15 parts), sodium caseinate (3 parts) and polymerized phosphate (1 part) were powder-mixed and further dissolved, glycerin monostearate (5 parts), diglycerin monostearate (20 parts) and soybean lecithin. 3 parts are uniformly adsorbed on the powder. Continuously supplying to the twin-screw extruder,
A sample of powdered fats and oils having a foaming property was prepared by treating at a product temperature of 120 ° C., a pressure of 150 kg / cm ² , and a screw rotation speed of 150 rpm.

Comparative Example 1 A powder oil sample was prepared according to Example 1 using 10 parts of dextrin and 10 parts of sodium caseinate as the water side component and 80 parts of glycerin monostearate ester as the oil side component.

Comparative Example 2 5 parts of glycerin monostearate ester, 8 parts of propylene glycol monostearate ester and 1 part of soybean lecithin were added to 86 parts of soybean white whale oil, heated and dissolved to 75 ° C, and then rapidly cooled to 30 ° C. . Then, after heating to 45 ° C. and maintaining for 1 hour, it was left to cool to room temperature to prepare a sample of fluid shortening having foamability.

Comparative Example 3 55 parts of 70% sorbitol as the water side component, 40 parts of soybean white squeezing oil and 5 parts of soybean lecithin as the oil side components were heated to 75 ° C. and emulsified using a homomixer to emulsify. A sample of fat was prepared.

Comparative Example 4 A powder oil sample was prepared according to Example 1 using 20 parts of dextrin as the water side component, 10 parts of sodium caseinate, 69 parts of soybean white squeezing oil and 1 part of soybean lecithin as the oil side component. .

(Foamability test) A confirmation test was conducted on the foamability of the samples of Examples and Comparative Examples prepared here. The foamability was tested with sponge cakes for Examples 1, 2 and 4 and whipping cream for Examples 3 and 5.

(1) Sponge cake (blended) Soft flour 100 parts White sugar 100 parts Net egg 100 parts Baking powder 1 part Water 40 parts Sample 10 parts

(Process) The powders are uniformly mixed and passed through a sieve once. Add eggs and water to a ball mixer and mix at low speed for 1 minute and high speed for 4 minutes. Measure the dough specific gravity.

(Dough Specific Gravity) No Addition Section 0.87 Example 1 0.48 Example 2 0.49 Example 4 0.51 Comparative Example 1 0.97 Comparative Example 2 0.52 Comparative Example 4 0.99

(2) Whipping cream (compound) Milk 100 parts Powdered sugar 15 parts Sample 25 parts

(Process) The powdered sugar and the sample are uniformly mixed and passed through a sieve once. And milk (5 ℃) in a ball mixer, low speed 1
Mix at high speed for 2 minutes. Measure the dough specific gravity.

(Dough Specific Gravity) No Addition Zone 1.04 Example 3 0.39 Example 5 0.53 Comparative Example 3 1.02 The following are application examples.

Application Example 1 (Bread) Powdery fats and oils having a foaming property prepared in Example 1 were evaluated using a hot dog roll of 70% medium seed method. As a comparative example, powdered monoglyceride comparative example 1 generally used for bread was used. [Compound] (Medium) Strong flour 70 parts Yeast 3 parts Yeast food 0.1 part Sample separate water 41 parts

(Main kneading) Strong powder 30 parts White sugar 8 parts Salt 1.8 parts Skim milk powder 3 parts Shortening 6 parts Net egg 10 parts Water 18 parts

(Process) Mixing time of medium seeds L3 minutes M1 minute Kneading temperature 25 ° C. Medium fermentation time 3 hours Main kneading kneading time L3 minutes M4 minutes H1 minutes (fat addition) L2 minutes H3 minutes to 4 minutes Kneading temperature 27 ℃ Floor time 20 minutes Divided weight 60g Bench time 15 minutes Molding with Mulder Roaster 38 ° C 85% RH 60 minutes Firing 200 ° C 8 minutes Cooling → Back splitting → Topping → Packing → Freezing → Range up (650W, 2 minutes to 3 minutes) Note L: Large M: Medium H: Small

[Results] Example 1 Addition of 2.0% Texture after range up: ○ Soft and non-texturing Comparative Example 1 Addition of 0.5% Texture after range up: × Soft but strong Rubber-like texture Example 1 (2%) + Comparative Example 1 (0.5%) addition Texture after range up: ◎ Very soft and non-pulling good texture By adding Example 1, A hot dog having a good texture without pulling even when heated in a microwave oven was obtained.

Further, in Comparative Example 1, it was not possible to prevent pulling due to heating by a microwave oven, but it was confirmed that the effect of softening the bread itself was observed, and by using together with Example 1, hot dogs of even better quality were obtained. was gotten.

Application Example 2 (Chinese Manju) No-Time Method The powdered fats and oils having the foaming property prepared in Example 1 were evaluated using Chinese manju. As a comparative example, powdered monoglyceride comparative example 1 generally used for bread was used. [Compound] Strong flour 20 parts Thin flour 80 parts Yeast 3 parts Yeast food 0.5 parts Sample notes White sugar 10 parts Salt 1.2 parts Baking powder 1 part Shortening 5 parts Water 45 parts

(Process) Kneading time L3 minutes M5 minutes H8 minutes Kneading temperature 28 ° C. Floor time 0 minutes Dividing / molding Martian CN-200 (manufactured by Leon Automatic Co., Ltd.) Divided weight 100 g (filling: dough =
4: 6) Roaster 40 ° C 60% RH 50 minutes Steam 110 ° C 20 minutes Cooling → Packaging → Freezing → Range up (650 W, 2 minutes to 3)
Minutes)

[Results] Example 1 2.0% addition Texture after the range up: ○ Soft and non-texturing Comparative Example 1 0.5% addition Texture after the range up: × Soft but strong Rubber-like texture Example 1 (2%) + Comparative Example 1 (0.5%) addition Texture after range up: ◎ Very soft and non-pulling good texture By adding Example 1, A Chinese bun with a good texture that did not pull even when heated in a microwave oven was obtained.

In Comparative Example 1, it was not possible to prevent pulling due to heating by a microwave oven, but the effect of softening the Chinese bun itself was recognized, and by using it together with Example 1,
An even better quality Chinese Manju was obtained.

Application Example 3 (Hot cake) The hot-cake was used to evaluate the powdery fats and oils having the foaming property prepared in Example 2. As a comparative example, the fluid shortening comparative example 2 generally used for cakes was used. [Combination] 100 parts of hot cake mix (# 503 manufactured by Nissei DCA Co.) 25 parts of net egg 75 parts of milk 5 parts of sample

(Process) Put all raw materials in a ball and mix them with a whipper until uniform. Bake on a hot plate. After cooling, pack and freeze. Heat in microwave. (650W, 2 to 3 minutes)

[Results] Example 2 5% addition Texture after range up: ○ Soft and non-tacky texture Comparative Example 2 5% addition Texture after range up: △ to × Soft but strong rubbery Texture of Example 2 By adding Example 2, a hot cake having a good texture that was not drawn even when heated in a microwave oven was obtained. Comparative Example 2 is a flow shortening having a bubble property,
No effect of preventing pulling due to heating in a microwave oven was observed.

Application Example 4 (chawanmushi) The powdery fats and oils having a foaming property prepared in Example 3 were evaluated by chawanmushi. As a comparative example,
The general comparative example 4 was used as a powdery fat and oil. [Blend] Net egg 100 parts Sample notes Skipjack chan 1 part (manufactured by Riken Vitamin) Water 200 parts Ingredients 100 parts (chicken, shiitake mushrooms, bamboo shoots, kamaboko, etc.)

(Step) Add bonito to water and dissolve by heating. When is cold, add egg and sample. Put the ingredients in a container and pour the egg liquid on it. Freeze the entire container. While still frozen, cover with aluminum foil and microwave. (650W, 2 to 3 minutes)

[Results] Example 3 2% addition Inner phase: good Good texture after range up: Good Good Comparative Example 4 2% addition Inner phase: × Soot Texture after range up: X Rough By adding Example 3 to the texture, it was possible to obtain chawanmushi with a good texture in which no soot entered the internal phase even when cooked in a microwave oven.

Application Example 5 (Okonomiyaki) [Compound] Okonomiyaki Mix 100 parts (Kyowa Hakko Co., Ltd.) Net egg 50 parts Water 100 parts Ingredients 50 parts (cabbage, meat, etc.) Sample 5 parts

(Process) Put powders, eggs and water in a bowl and mix them with a whipper until they are uniform. Add ingredients and mix gently. Bake on a hot plate. After cooling, pack and freeze. Heat in microwave. (650W, 2 to 3 minutes)

[Results] Example 4 5% addition Texture after range up: ○ Soft and non-texturing Comparative Example 4 5% addition Texture after range up: △ Slightly heavy With Example 4 By doing so, okonomiyaki with a soft and light texture that did not pull even when heated in a microwave oven was obtained.

Application Example 6 (Gyoza) Using the gyoza, the foaming oil and fat prepared in Example 5 was evaluated. As a comparative example, an emulsified oil and fat comparative example 3 generally used for noodles and dumplings was used. [Blending] Semi-strong flour 100 parts Sample separate description Salt 0.4 parts Water 36 parts

(Process) Kneading time: 10 minutes (Tokyo-Menki Co., Ltd., horizontal mixer used) 2 hours rolling, rolling to final final thickness of 0.6 mm Die-packing, packing, steaming, using frying pan Cooling → Packaging → Freezing → Range up (650 W, 1 to 2
Minutes)

[Results] Example 5 2.0% addition Texture after range up: ○ Soft and non-pull texture Comparative Example 3 1% addition Texture after range up: × Rubbery with a hard and dry feel Texture of Gyoza Gyoza was obtained by adding Example 5 and having a good texture even when heated in a microwave oven.

[0062]

EFFECTS OF THE INVENTION As described above, by adding a powdery fat or oil having a foaming property, it is possible to prevent a rubbery texture even when heated in a microwave oven, and to obtain a food having a soft and good mouth-feeling texture. Was given.

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Claims (2)

[Claims] 1. A method for improving the texture of a microwave-heated food product, which comprises using a powdery fat composition having a foaming property for a food product heated in a microwave oven. 2. A food heated in a microwave oven, wherein
A microwave-heated food containing a powdered oil and fat composition having a foaming property of 1 to 10% by weight and having an improved texture.