JPH08317780A - Production of frozen food - Google Patents

Abstract

PURPOSE: To obtain frozen food capable of cooking, thawing and heating while retaining juicy texture and reduced in drip by blending a food allowing drip of water content and oil content to readily flow in cooking and heating. CONSTITUTION: A food allowing drip of water content and oil content to readily flow, e.g. giaoz(a dumpling stuffed with minced pork), shaomai(a purse-shaped dumpling stuffed with pork, etc.), hamburger, Okonomiyaki(pancake of seafood meat and vegetables), Takoyaki(griddle-cooked dumplings consisting of wheat flour and bits of octopus), cabbage roll, meat dumpling, omelette, French-fried potato, TSUKUNE(meat dumpling prepared from minced meat, etc.), Harumaki(egg dough wrapped around minced vegetables, meat, etc., in a small roll and fried in deep fat), frozen vegetable, Norimaki(vinegared rice rolled in laver), hashed potato, topping of pizza pie, Chimaki(rice dumpling wrapped in bamboo), thick baked egg, Tofu(soybean curd) is blended with dried mush potato in an amount of 0.5-5wt.% or/and gellan gum in an amount of 1-10wt.% based on food to provide the objective frozen food reduced in drip in cooking, thawing and heating frozen food while keeping juicy texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a frozen food having a juicier texture, and more specifically, to prevent the drip of oil, water and the like generated during the production process or during thawing and cooking. In addition, the present invention relates to a method for producing a frozen food that retains a juicy feeling even after several hours have passed after cooking. The juicy texture referred to here is the texture that water and oil do not leak during cooking and thawing, but water and oil exude when it is put into the mouth and chewed, which is one of the good textures of food. Is one.

[0002]

[Prior Art] Gyoza, fried rice, hamburger, okonomiyaki,
Takoyaki, roll cabbage, meatballs, omelet, fried chicken, meatballs, spring rolls, frozen vegetables, seaweed rolls, hashed potatoes, pizza toppings, chimaki, sautéed eggs, tofu, etc. are foods with a juicy texture. , These frozen foods are also popular.

Further, most frozen foods require a thawing and heating step during cooking, but drip may occur during cooking and thawing, and this drip not only deteriorates the appearance, but also nutrients and taste. It is a major factor that deteriorates the quality of foods because it promotes the outflow of the components involved in water loss and the loss of water and fat. Further, some frozen foods have a succulent and hard texture due to the occurrence of drip during cooking and thawing, resulting in a markedly reduced palatability. In addition, the drip when cooking and thawing is the thawing of the raw material,
It is considered that the bound water, which had been bound to the tissues such as meat and vegetables as raw materials, was released during the processing such as heating and freezing.

In order to achieve a juicy texture, it is necessary to add water or oil to the food or prevent the water or oil from flowing out from the food during cooking. However, when the amount of water or oil is increased, there are problems that the food becomes soft and the moldability is deteriorated, drip is generated during the heating process, water is separated by storage and the storage stability thereof is reduced.

In particular, it has been difficult to achieve a juicy texture, prevent drip, and improve the quality of frozen foods that have a large amount of heat in the production stages such as cutting, heating and freezing.

[0006] In addition, in the heating and thawing by a microwave oven, which has been widely used in general households in recent years, a specific portion of food may be overheated due to unevenness of electron beam irradiation, and oil or water contained in the food may leak out. Prompts and causes a lot of drip. Therefore, the need for reducing drip has increased with the preparation of microwave oven cooking.

Thus, it is considered that there is a high need for a technique for simultaneously achieving the drip prevention and the juiciness of frozen foods. As a method for reducing drip, a method for relaxing the thawing condition of frozen beef (JP-A-1-181740), a method for applying high temperature oil to the surface of vegetables to prevent drip by forming a film (JP-A-2-238860), and meat heating What removes the drip which sometimes occurs with a water-absorbent material (Japanese Patent Laid-Open No. 4-21
1325) and the like have been reported. With these technologies, it is difficult to set the conditions because it is necessary to adjust the thawing conditions. Since oil is used, the quality of food may be changed significantly. Also, in the case of the method of adding a water absorbing material, the amount of drip during the manufacturing process is reduced, but drip tends to occur when processed, cooked and heated.

Several methods have been reported for preventing reduction of juiciness and soft texture after cooking. For example, a method of dispersing a polysaccharide gel (JP-A-2-1451).
57) and a method of mixing a seasoning liquid gel to which gellan gum is added and mixed (JP-A-238872). However, in these methods, since the polysaccharide gel is added, there is a problem that the water content increases and drip occurs.

[0009]

SUMMARY OF THE INVENTION The present invention relates to a solution to the problem of reducing the drip that occurs during cooking, thawing and heating while giving a frozen food a juicy texture. The occurrence of drip leads to a loss of juiciness and softness, which leads to a reduction in overall texture. Therefore, the quality of food can be improved by the present invention. The foods that can be obtained by these methods are mainly processed meat products such as sushi and hamburgers, but they can be used for various foods including those containing a lot of vegetables.

[0010]

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, by mixing dry mashed potatoes and / or gellan gum gel in the filling,
It has been possible to find a method of reducing the amount of drip that flows out with cooking and thawing without sacrificing taste and flavor, which is rich in juiciness after cooking and thawing. The dried mashed potato used in the present invention is not particularly limited, and a commercially available product is sufficient.

The dry mashed potato is preferably added in an amount of 0.5 to 5% (unit:% by weight, the same applies hereinafter) to the ingredients.
It is more preferably 1 to 3%, but the addition amount can be changed depending on the water content and the fat content of the ingredient. That is, when the amount of generated drip is large, the amount of addition should be increased, and when the amount of generated drip was small, the amount of addition should be suppressed.

[0012] Dry mashed potatoes are highly effective when powdered, but they may be in the form of lumps and contain water as long as they do not reduce water absorption and greasing power, and the size is 2 to 20 mm.
Are preferred. . The dried mashed potato may be added at the same time as the base meat, or may be added at the same time as the binder such as starch or vegetable protein. It should be mixed in a binder and the like so that the dried mashed potatoes are sufficiently dispersed. Dried mashed potatoes are mixed with the base ingredient, and sprinkled, seasoning and the like are added, and the mixture is molded and then processed by baking, steaming and the like to obtain a processed food.

The gellan gum used in the present invention is not particularly limited, and a commercially available product is sufficient. Gellan gum has a high concentration of 2 to 10%, preferably about 2 to 4%, but at a low concentration, the gel collapses or becomes watery due to water separation, resulting in soft physical properties. To increase the gel strength, increase the amount of gellan gum added, and add carrageenan, xanthan gum, and salts of divalent metal ions or monovalent metal ions. It has good properties and is less likely to collapse during the processing process. In addition, when frozen and cooked and thawed, the juicy texture is maintained and becomes soft, which is more preferable.

Gellan gum gel is prepared by adding soluble salts such as calcium lactate, magnesium chloride, potassium chloride and sodium chloride and, if necessary, thickening polysaccharides such as carrageenan and xanthan gum. Calcium lactate carrageenan and xanthan gum are each mixed in an amount of 0.02 to 0.2%,
Heat at 90 ° C for 5 to 20 minutes, 30 to 12 minutes
Let cool for about an hour and adjust. The solidified gel is shredded into pieces of about 0.5 to 20 mm square with a slicer or a homogenizer to obtain gellan gum gel.

Mix the shredded gellan gum gel with the ingredients,
Stir until uniform. The addition amount is preferably 1
It is about 10%, more preferably 2-5%. The larger the amount added, the richer the juiciness and softness, but the softer the physical properties tend to be. On the other hand, if the added amount is small, the juicy feeling and soft feeling are slightly deteriorated, but the physical properties become hard and the moldability and the like become good. Gellan gum gel can be added in different amounts depending on the physical properties of the ingredient, and is not specified unless there is a problem due to softening of the ingredient. A frozen food is obtained by connecting it to a mixture of gellan gum, adding a seasoning and the like, molding the mixture, and then subjecting it to processing steps such as baking, steaming, and freezing.

The dried mashed potato and gellan gum gel may be used in combination.

The food to which the present invention is applied is a food in which drip is likely to occur, and specifically, gyoza, sushi, hamburger, roll cabbage, meat dumplings, minced meat processed food such as tsukune, okonomiyaki, takoyaki, omelet, Examples include foods such as fried chicken, spring rolls, frozen vegetables, seaweed rolls, hashed potatoes, pizza toppings, dumplings, thick-boiled eggs and tofu that easily drip water and oil during cooking and heating.

[0018]

According to the present invention, it is possible to reduce the drip that occurs when cooking, thawing and heating frozen food while having a juicy texture.

Examples are shown below.

[0020]

【Example】

Example 1 Application to broiling Preparation of dough; minced pork 44 parts (unit: parts by weight, the same below), water 6 parts, seasoning 14 parts, starch 6 parts, onion 22 parts, granular vegetable protein 3 parts A dough made from 5 parts of dried mashed potato was prepared by a conventional method. This was mixed and molded into a sashimi type, and 78 parts of wheat flour and 22 parts of water were mixed and wrapped in a sushi bar molded, then steamed and frozen to prepare frozen sushi.

The frozen sushi which had been frozen and stored for 1 day to 1 week was taken out and thawed and heated in a microwave oven. As control products, frozen sushi with no added dry mashed potatoes, soy protein added (addition amount is 5 parts as in mashed potatoes), casein added (addition amount is 5 parts as in mashed potatoes), bread crumbs (added amount is the product of the present invention) 5 parts) were prepared in the same manner as above.

When the drip amount in the steaming process was examined, the results were as follows.

As described above, it was found that the amount of drip in the product of the present invention during the steaming step was smaller than that of the control, and that the mashed potato had an effect of reducing drip during the step.

The amount of drip per thaw cooked broth prepared by the above method was measured and the result was as follows.

As described above, in the product of the present invention, the drip amount was smaller than that of the control, and it was reduced to about 1/2.

Example 2 (Application to hamburger) Preparation of gellan gum gel: Gellan gum (“Kelcogel” manufactured by Sanei Chemical Co., Ltd.) was stirred and suspended to a concentration of 4%. Next, add calcium lactate, echo gum, and carrageenan to about 0.3, 0.1, and 0.1%, respectively, and heat to 90 ° C or higher, stir for 10 to 20 minutes, cool to room temperature, and solidify into a dice shape. It was cut into a gellan gum gel. Preparation of dough; minced beef 43 parts, water 10 parts, seasoning 6 parts, cut gellan gum gel 3
Part, starch 10 parts, onion 21 parts, and granular vegetable protein 4 parts were prepared by a conventional method. This was mixed, shaped into a hamburger type, baked and frozen to prepare a frozen hamburger.

The frozen hamburger that had been frozen and stored for 1 day to 1 week was taken out and thawed and heated by microwave irradiation such as a microwave oven. As control products, frozen hamburger without gellan gum, soybean protein addition system (addition amount is also 3 parts), casein addition system (addition amount is also 3 parts)
Of frozen hamburger was prepared.

Comparison with control product: Frozen hamburger that had been frozen and stored for 1 day to 1 week was taken out, thawed and heated in a microwave oven and subjected to sensory evaluation.

As described above, the product of the present invention had a more juicy and soft texture than the additive-free product and the horse starch-added product.

Example 3 Application to hamburger Preparation of dough; minced beef 43 parts, water 10 parts, seasoning 6 parts, dried mash potato 3 parts, Example 2 cut gellan gum gel 3 parts, starch 10 parts, A hamburger dough consisting of 24 parts of onion and 4 parts of granular vegetable protein was prepared by a conventional method. This was mixed, shaped into a hamburger type, baked and frozen to prepare a frozen hamburger.

The frozen hamburger that had been frozen and stored for 1 day to 1 week was taken out, put on an oiled frying pan, thawed and heated. As a control product, a frozen hamburger containing no dry mashed potato, a soybean protein-added system (the addition amount was 3 parts as in the mashed potato), and a casein addition system (the addition amount was 3 parts as in the mashed potato) were prepared.

Comparison with control product: The amount of drip generated was measured. The drip amount was calculated by subtracting the oil amount previously drawn on the frying pan from the generated drip. The drip amount is shown below. Drip amount (g / co) Juicy additive-free product 2.0 g × (lacking juicy feeling) Soy protein additive product 1.7 g × (lacking juicy feeling) Casein added product 1.5 g × (lacking juicy feeling) Book Invention product 0.9 g ○ (with a juicy feeling)

As described above, the amount of drip in the dry mashed potato addition system was smaller than that of the control, soybean protein and casein addition system, and it was reduced to about 1/2.

Claims (5)

[Claims] 1. A method for producing a frozen food, which comprises adding dried mashed potato or / and gellan gum gel to a food in which drip of moisture or oil easily flows out during cooking and heating. 2. The food is gyoza, sushi, hamburger, okonomiyaki, takoyaki, roll cabbage, meatballs, omelet, fried chicken, tsukune, spring rolls, frozen vegetables, sushi rolls, hashed potatoes, pizza toppings, simmered, simmered. The method according to claim 1, wherein the method is egg or tofu. 3. The dry mashed potato is added in an amount of 0.5 to 5% by weight based on the food.
The manufacturing method described. 4. The method according to claim 1, wherein the amount of gellan gum gel added is 1 to 10% by weight based on the food. 5. The method according to claim 1, wherein the gellan gum has a gel concentration of 2 to 10% by weight.