JPH09299041A - Processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed food capable of suppressing the deterioration in eat feeling thereof accompanying with the transfer of water without affecting an original taste, flavor, etc., by containing a specific component in part thereof deteriorating in the eat feeling by the absorption of a humidity accompanying to the transfer of water and also adjusting a water content in the above part. SOLUTION: This processed food contains >=3wt.% component having >=5wt.% water content (B) (a glass transition water content at 25 deg.C) based on dry weight thereof compared with a characteristic water content (A) (an equilibrium water content in an atmosphere of a super saturated steam) at a part deteriorating in eat feeling thereof by the absorption of a humidity accompanying the transfer of water, of the processed food of which distribution of water changes during preserving and/or cooking thereof, and further contains <=50wt.% water content based on wet weight thereof in the eat feeling deteriorating part. As a material having >=5wt.% water content (B) than that of the water content (A), an agar, a carrageenan, etc., are preferable. For example, in the case where the above processed foods are already fried fries or Japanese fried foods, it is preferable to contain the agar, etc., into bread crumbs or a wheat flour constituting the coating which is the eat feeling deteriorating part.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a portion where water has a high water content and a portion having a low water content during storage and / or cooking due to the presence of a plurality of portions having different water contents and a water gradient in a product. The present invention relates to a food product having improved properties in which the physical properties are deteriorated by moving to.

[0002]

2. Description of the Related Art It is known that in foods, particularly processed foods, there are many cases where there is a difference in the water content among the components of the food, the materials, and the regions. As such foods, there are various types of fried foods, tempura, pizza, ice cream with cones, ankake kenyaki soba, etc., but these foods are stored or cooked in a vapor or liquid form from a higher water content to a lower water content. The movement of water occurs, the water distribution in the food is balanced, and the originally desired crispy texture is lost. This deterioration of texture significantly reduces the commercial value, which has been a major problem in food development.

It is known that such foods also suffer from the same texture deterioration even after undergoing a freezing and thawing process and reheating with a microwave oven, and such quality deterioration is prevented. It has been considered an important task to do.

In order to overcome such a problem, a water-retaining film containing edible proteins and polysaccharides as a main component is formed in a region serving as a boundary between parts having different water contents (for example, JP-A-4-8255). Gazette), an oily and water repellent coating (for example,
JP-A-5-103581), a multilayer coating (for example,
Japanese Unexamined Patent Publication (Kokai) No. Hei 2-16937), and further a coating film in which a water retention substance, a foaming agent, an emulsifying agent and the like are combined (for example, Japanese Unexamined Patent Publication No. Hei 7 (1994) 7)
-255402) has been made many attempts to suppress the movement of water. However, by these methods, although the moving speed of water can be slightly suppressed, the movement of water itself cannot be suppressed, and a sufficient effect can be obtained despite the complicated process for forming a film. Didn't.

In addition, konjak flour (Japanese Unexamined Patent Publication (Kokai) No. 62-74255), heat-coagulable protein (Japanese Unexamined Patent Publication (Kokai) No. 2-2313) and the like are added to a portion having a low water content (for example, bread crumbs in a deep-fried frying). Attempts have also been made to suppress moisture absorption and softening by adding substances. However, among these, the former cannot obtain a sufficient effect and the latter is expected to have a relatively high effect, but in order to obtain a sufficient effect, the protein should be contained in a very high ratio exceeding 50% by weight. It is necessary to make a significant change in the original taste, flavor, and texture, and there is still a problem in practical use, which is not a sufficient solution.

Under such circumstances, research on applying the theory of glass transition of an amorphous amorphous substance, which has been researched for many years in the field of synthetic polymers, to foods and biopolymers has progressed. For example, starch, dextrin, etc. Due to the effect of water as a plasticizer on these polymers, the softening of amorphous powder of Amorphous due to moisture absorption changes from the elastic viscoelastic body in the glass state to the viscous viscoelastic body in the rubber state. Therefore, it has become clear that various deterioration reactions start due to this change (for example, a report by Slade, L. et al .: CRC Crit. Rev. Food Sc
Report by i.Nutr., Vol.30, p.115, Karmas, R. et al .: J. Agric.
Food Chem., Vol.40, p.873).

It has also been reported that the crispy sensation of cookies can be maintained even after a certain amount of moisture absorption treatment by paying attention to the increase in the glass transition water content at the same temperature as the glass transition temperature of the whole solid increases. (For example, Slade, L. et al .: J. Sci. Food Agric., Vol. 63, p. 1
33). This is the Couchman-Karasz formula (eg Kalichev
sky, MT et al .: Carbohydr.Polym., Vol.19, p.271)), the glass transition temperature of a multi-component mixture is the sum of the glass transition temperature of each component multiplied by the composition ratio. It is said that the inclusion of a larger amount of a component having a higher glass transition point raises the glass transition point of the solid as a whole. However, this is not a method of adding a substance having a higher glass transition than wheat flour which is the main component, but a method of reducing shoe cloth having a glass transition temperature lower than that of wheat flour by a sub ingredient, and a large effect cannot be expected, and it can be applied. The product range was also narrow. To date, there is no report of an edible component having a glass transition temperature significantly higher than that of the starch-related substance, which is the largest constituent of wheat flour, so it is difficult to solve the problem by adding only the component having a high glass transition temperature.

[0008]

The object of the present invention is to suppress the deterioration of the texture of processed foods caused by the movement of water from a high water content portion to a low water content portion during storage and / or cooking. It is an object of the present invention to provide a processed food that does not affect the original taste, flavor, texture, and the like, and that suppresses the texture deterioration due to water movement.

[0009]

As a result of intensive studies to solve the above problems, the present inventors have found that even a component having a high glass transition temperature has a low equilibrium water content under a certain constant steam pressure condition. It was found that if it is not a component, when it is contained in a portion of the processed food where the texture deteriorates due to the movement of water, a sufficient effect of preventing the adverse effect caused by moisture absorption cannot be obtained, and further, at room temperature (25 ° C). )) Having a higher water content value B (glass transition water content) than the specific water content value A (equilibrium water content in a supersaturated steam atmosphere), the softening due to moisture absorption, etc. We found that the effect of preventing deterioration is high.

Then, as a result of screening the components having high water content B-water content A from hundreds of kinds of polysaccharides and proteins, various agars, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, number Seed cross-linked starch, dialdehyde starch, zein, elastin,
It was found that curdlan, several kinds of transglutaminase-treated proteins, etc. showed high values. Furthermore, when 3% by weight or more of these components are contained in the portion where it is desired to prevent the deterioration of the texture due to the movement of water, based on the dry weight,
It was confirmed that the above problem can be solved when the water content is less than 50% by weight, and the present invention has been completed.

The first aspect of the present invention is that, in a processed food whose moisture distribution changes during storage and / or cooking, the moisture value A peculiar to the portion where the texture is deteriorated by moisture absorption due to moisture movement.
Moisture value B (glass transition moisture at 25 ° C) is 5% by weight from (equilibrium moisture in supersaturated steam atmosphere at 25 ° C)
The processed food is characterized in that it contains 3% by weight or more of the above high component per dry weight and further contains less than 50% by weight of wet weight in the portion.

The second aspect of the present invention resides in the processed food according to the first aspect of the present invention, in which the portion of which texture is deteriorated by moisture absorption is usually wheat flour and / or starch. The third aspect of the present invention is that processed foods include various types of fried frying, tempura,
The processed food according to the first or second aspect of the present invention is one selected from pizza, ice cream with corn, and ankake kakiyaki soba. A fourth aspect of the present invention resides in the processed food according to the first to second or third aspects of the present invention, in which the processed food is a frozen food.

In a fifth aspect of the present invention, the component having a water content B higher than the water content A by 5% by weight or more is agar, carrageenan,
The processed food according to the first, second, third or fourth of the present invention, which is one or more kinds selected from animal muscle protein, blood albumin, blood globulin, cross-linked starch, zein, and transglutaminase-treated protein. Exist in.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the inherent water content value A of a component added to a portion where it is desired to prevent the texture deterioration due to water movement is the equilibrium water content in a supersaturated steam atmosphere at 25 ° C. Approximately 1 of each component was placed in a desiccator that was sending supersaturated steam at 1.6 liters / min.
Place the coarsely pulverized product of the 0 wt% solution or suspension after freeze-drying, take out when the weight reaches equilibrium for more than 20 hours, and take out the weight change before and after drying at 105 ° C for 20 hours. The required composition ratio (% by weight) of water is obtained.

Further, in the present invention, the water content B peculiar to the component to be added to the portion where it is desired to prevent the texture deterioration due to water movement.
Is the glass transition water content at 25 ° C., and the freeze-dried coarsely pulverized product of each component was absorbed and adjusted to various water values using water vapor, and then each glass transition temperature was measured by a differential scanning calorimeter ( Hereinafter, a graph showing the dependence of the glass transition temperature on the water content is prepared from the results measured by DSC, and the water content (% by weight) at 25 ° C at which the glass state of each component changes from the rubber state to the rubber state is obtained. The reason why the moisture value A and the moisture value B are set to 25 ° C. is that processed foods are different from ordinary foods because they often eat at product temperatures close to room temperature such as lunch boxes. This is because it is used as an index of whether or not the texture has deteriorated such as softening.

In the present invention, the preferred component has a water content value B larger than the water content value A inherent to the component. The part of the processed food which is desired to prevent texture deterioration due to water movement is usually wheat flour, but the main constituents thereof are wheat starch and its decomposition products, dextrin and gluten, have a specific moisture content. If the value obtained by subtracting the water content A from the value B is between -15% by weight and 1% by weight,
Since the difference in water content is small, if the difference in water content between the added components is close to this range, the effect of preventing texture deterioration is low. Therefore, a component having a difference in water content of 5% by weight or more in terms of water content by weight is preferable, and the larger the difference, the more preferable.

As a concrete substance, the water content B is the water content A.
It is not particularly limited as long as it is 5% by weight or more, but is preferably an edible component, such as various types of agar, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, several kinds of crosslinked starch, and dialdehyde starch. , Zein, elastin, curdlan, several transglutaminase-treated proteins and the like are preferable. However,
When a low water-soluble component is kneaded with other amorphous coexisting components, it is often difficult to form a uniform matrix structure, and the effect of raising the glass transition point of the other components is lacking. Agar, several kinds of carrageenan, muscle protein, blood albumin, blood globulin, several kinds of crosslinked starch, several kinds of transglutaminase-treated protein and the like are particularly preferable. Further, each of these may be contained alone or in combination with other components, and the combination is not particularly limited.

In the present invention, if the content ratio of the component having a water content value B which is 5% by weight or more higher than the specific water content value A added to the portion where the texture deterioration due to water movement is to be prevented, the effect is low. It is preferable to contain 3% by weight or more based on the dry weight. On the other hand, if the content ratio is too high, the original texture, flavor, and physical properties of the processed food may change depending on the components to be contained, so it is preferable that the content is not unnecessarily large. Therefore, the most preferable content ratio differs depending on the effect of the component to be contained and the characteristics of the portion of the processed food for which texture deterioration is to be prevented, but can be easily set by those skilled in the art.

In the present invention, the water content contained in the portion where it is desired to prevent the texture deterioration due to the water movement is 50% by weight or less as the wet weight. When it exceeds 50% by weight, the effect of adding a component having a moisture value B of 5% by weight or more higher than the inherent moisture value A becomes unclear, so that the moisture content is preferably less than this.

The processed food in the present invention is not particularly limited, and it is widely applied to processed foods of which quality is changed by losing a preferable crispy or crispy texture due to a change in water distribution during storage and / or cooking. It is applicable, and can be used for all kinds of deep-fried frying, tempura, pizza, ice cream with cone, and ankake kakiyaki soba. The fried foods according to the present invention are not particularly limited, and croquettes, fried bread crumbs such as cutlet, fried chicken, pork, beef, and other various meats, fried Isobe and fried Tatsuda, fried potatoes, French It can be used for fried foods, fried dumplings, fried fried rice, fried spring rolls, etc. The tempura used in the present invention is not particularly limited, and it can be used for vegetables, seafood, or fried kakiage prepared by mixing two or more of them.

In the present invention, a portion where a component having a moisture content B higher than the specific moisture content A by 5% by weight or more is added to prevent texture deterioration due to moisture migration is different depending on the type of the processed food. Yes, for example, various fried frying, tempura is the batter part, pizza is the crust part, ice cream with corn is the corn, and Ankake Ken Yakisoba is the noodle part. is there. Usually, since these parts are mainly composed of wheat flour, it is common and preferable to replace the wheat flour component with a component having a moisture content B higher than the inherent moisture content A by 5% by weight or more, but the present invention replaces the flour. It is not limited to usage. In addition, the processed food in the present invention also includes a product in which a portion whose texture value is desired to be prevented from being deteriorated due to the movement of water is coated with the component having a large water content difference.

Agar, which is a preferred component that can be used in the present invention, has an inherent water value B of 5 or more than that of the water value A.
There is no particular limitation as long as it is at least wt%, and any of them can be used regardless of the type of algae as the main raw material, the extraction method, the purification method, and the treatment method. Agar is known to have various properties depending on its raw material and manufacturing method, but agar as an additive component to the part to prevent texture deterioration due to moisture movement in the present invention generally has a jelly strength of agar. The higher the difference, the larger the difference between the intrinsic moisture values A and B, and the higher the effect per unit weight when incorporated, the higher the tendency. On the other hand, agar, which has a high jelly strength, has problems that it is difficult to melt, has high viscosity, gels, and has poor processing characteristics and handleability. Therefore, when processing characteristics and handleability are important, agar having a low jelly strength may be preferable, such as one decomposed into a low molecule by an acid or an enzyme, or one chemically modified such as sulfation. .

For example, when a dough for producing bread crumbs containing agar is prepared, agar with high jelly strength has a high viscosity and gelation occurs immediately, so that mixing with wheat flour is not easy. , The prepared dough may not swell due to fermentation. However, when agar having a low jelly strength is used, the effect per unit addition amount becomes low, but the dough having good characteristics can be easily prepared.
Furthermore, even when preparing tempura with agar-containing batter, fried chicken, etc., agar with high jelly strength has a high viscosity and gelation occurs quickly, so mixing with other ingredients such as flour is not easy. , If you use low jelly strength agar,
Although the effect per unit amount of addition is still low, it is easy to prepare clothes with good properties. As described above, in the case of agar, it is considered that there is a preferable type of agar for each part of the processed food to be contained, but those skilled in the art can select the type of agar having the property suitable for each target food. It's easy.

The carrageenan which can be used in the present invention is not particularly limited as long as the inherent water content B is 5% by weight or more than the water content A, the kind of the main raw material algae,
Any of these can be used regardless of the type of extraction method, purification method, treatment method, or salt.

The animal muscle protein that can be used in the present invention is not particularly limited as long as the inherent water content B is 5% by weight or more than the water content A. From invertebrates such as crustaceans, Muscle proteins of any animal up to vertebrates such as fish and mammals are included. Within this range, the muscle protein preparation method at the time of use and the degree of purification do not affect whether or not the effect is added to the target portion for preventing the texture deterioration due to water movement.

The blood globulin and albumin which can be used in the present invention are not particularly limited as long as the intrinsic water content B is 5% by weight or more than the water content A, and from invertebrates such as crustaceans, Any animal including vertebrates such as fish and mammals is also included. Within this range, the method of preparing each of blood globulin and albumin at the time of use and the degree of purification do not affect the effect of addition to the target portion for preventing texture deterioration due to water movement.

The crosslinked starch that can be used in the present invention is
The specific moisture value B is not particularly limited as long as it is 5% by weight or more than the moisture value A, any starch raw material is included, and the crosslinking treatment method for improving this moisture value difference is also limited. Not done.

Zein that can be used in the present invention is
The specific moisture value B is not particularly limited as long as it is 5% by weight or more than the moisture value A, and any one can be used regardless of the type of corn as the main raw material, the extraction method, the purification method, and the treatment method. Is.

The transglutaminase-treated protein that can be used in the present invention is not particularly limited as long as the intrinsic water content B is 5% by weight or more than the water content A. The processing conditions such as the origin of transglutaminase, the preparation method and the degree of purification, the type of protein to be treated with transglutaminase, the enzyme concentration when the protein is treated with transglutaminase, the state of the protein, the reaction time, the type of coexisting substances, etc. are also particularly limited. Not a thing. However, if the protein cross-linking reaction by transglutaminase progresses too much, the protein becomes insoluble and mixing with other components such as wheat flour may not be easy. As described above, in the transglutaminase-treated protein to be contained in the portion where the texture is deteriorated with the movement of water in the present invention, when the processing characteristics and the handling property are emphasized, the type of transglutaminase and the type of the treated protein are different. Although it is considered that there are preferable processing conditions, those skilled in the art can easily select the processing conditions suitable for each target food.

Furthermore, even proteins that have not been treated with transglutaminase and have a water content difference of less than 5% by weight can be used if the water content difference after transglutaminase treatment is more than 5% by weight. In addition, when importance is attached to processing characteristics and handleability, a method in which transglutaminase is allowed to act during or after mixing with other components such as wheat flour or after preparation of the target food can also be used. Regarding transglutaminase, Japanese Patent Publication 1-
See 50382 and JP-A No. 64-27471.

[0031]

EXAMPLES The present invention will be described below based on examples, but the present invention is not limited thereto.

Example 1 Measurement of equilibrium water content (water content A) of wheat starch: Water content A described above
According to the measuring method of 1., the moisture content of the starch in the case where the coarsely ground wheat starch that has been gelatinized in advance and then freeze-dried is placed in a desiccator in which supersaturated steam is fed at 1.6 liter / min at 25 ° C. The time course of the increase was measured. The results of wheat starch are shown in FIG. 1, and it can be seen that the equilibrium water content of wheat starch, that is, 19.8 wt% was reached in about 20 hours. The moisture value A peculiar to wheat starch was 19.8% by weight.

Example 2 Measurement of glass transition moisture (moisture value B) of wheat starch: According to the measuring method of moisture value B described above, a sample obtained by preliminarily gelatinizing and freeze-drying wheat starch to various moisture values was used. After sealing in a silver container, each glass transition temperature was measured by DSC (manufactured by Seiko Denshi Kogyo KK, the same applies hereinafter). The results are shown in FIG. From the figure, it can be seen that the glass transition temperature of wheat starch decreases as the water content increases, and that water acts as a plasticizer for wheat starch. Further, from the curve in the figure connecting the respective measurement points, it is estimated that the moisture value at 25 ° C at which the glass state of the wheat starch changes to the rubber state is 20.1% by weight. Therefore, the moisture value B peculiar to wheat starch was 20.1% by weight.

As described above, the results of Examples 1 and 2 show that the moisture value B-moisture value A of wheat starch is 0.3% by weight. It can be seen that the ingredients do not meet the requirements.

Example 3 Specific moisture values A and B of various polysaccharides and proteins Measurement results: In the same manner as in Examples 1 and 2, several hundreds of types of polysaccharides and proteins have specific moisture values A The water content B was measured. Regarding the specific moisture value A, the humidity at the measurement location,
Depending on the shape of the saturated steam producing equipment and the desiccator, it may be different from the measured value in the present invention by about several% by weight. In that case, the water content A of the component to be measured and the wheat starch If the difference from the specific moisture value A is obtained and the difference is added to the 19.8 wt% which is the measurement result of the specific moisture value A of wheat starch in the present invention, the moisture value specific to each component in the present invention is calculated. A value that is not separated from A is obtained.

Table 1 shows the measurement results of representative substances among the measured components. As can be seen from the table, various agars, several kinds of carrageenan, muscle protein, serum albumin, serum globulin, several kinds of cross-linked starch, dialdehyde starch, zein, elastin, curdlan, transglutaminase-treated casein, etc. Moisture value A
Showed a high value. In comparison with these, the moisture value B-moisture value of wheat starch and dextrin, which is a degradation product thereof, measured in Examples 1 and 2, which is often used as a main constituent of a portion where texture deterioration occurs due to moisture migration in processed foods. A was a low value. In addition, cross-linked starch and carrageenan have low values, and casein is also treated with transglutaminase (reaction conditions: 80U / g casein, pH = 7.5, 40 ° C).
The value was low before the treatment. In addition, there is a report (JP-A-2-2313) that when mixed in a large amount with bread crumbs, the effect of suppressing softening due to moisture absorption is reported, and among them, the water content B of gluten which is considered to be the most preferable is B. -The water content A is a low value of -2.8% by weight, and it is considered that a sufficient effect cannot be obtained.

[0037]

[Table 1]

Example 4 Evaluation in a pan-fried breaded fried with oil sauce: A substance which was found to have a high intrinsic moisture content B-moisture content A in Example 3 was deteriorated in texture with the migration of moisture in the processed food. In order to evaluate whether deterioration due to moisture absorption can be suppressed when it is contained in the portion to be prepared, a bread crumb containing impregnated agar with a high specific moisture value B-moisture value A is prepared, and this bread crumb is It was evaluated and examined whether the deterioration of the texture due to moisture absorption of the oil-fried fry used as clothes was suppressed.

Agar of low jelly strength that has been melted in advance by heating (Ina Food Industry Co., Ltd. product, Ultra Agar AX-30)
1 per dry weight while still hot enough not to gel
The mixture was kneaded with wheat flour, egg, salt, sugar, milk, and baking powder so as to be 0% by weight, and then puffed in a steamer. This was rapidly frozen, then dried and pulverized to prepare breadcrumbs containing agar. In addition, a control product to which agar was not added was also prepared in the same manner by replacing the weight part added with agar with wheat flour.

100 parts by weight of potatoes that have been peeled and crushed after boiling, 25 parts by weight of ground pork, 2 onions
5 parts by weight were mixed, a small amount of salt and pepper were further added, and the mixture was molded to prepare a filling. Dust powder (composition:
Wheat flour 90% by weight and fats and oils 10% by weight) and batter solution (composition: wheat flour 50% by weight, powdered egg white 5% by weight, fats and oils 5% by weight and water 40% by weight) are added to the above 2
Preparation of seeds After adding bread crumbs, oil-cooking was performed at 170 ° C for about 4 minutes to obtain two kinds of fried croquettes. After freezing them immediately after frying, -2
The sample was frozen and stored at 0 ° C., and changes over time in texture deterioration due to frozen storage were evaluated and compared.

Evaluation was performed by thawing and cooking the oiled croquette frozen for a certain period of time in a microwave oven (household, 500W) for about 2 minutes, and the texture of the bread crumbs (crispy) was evaluated by 20 persons on 5 panels. It was performed by sensory evaluation on a scale of 5 points. It should be noted that the panel was informed in advance that the crispy texture should be 3 points. The results are shown in FIG.

From the figure, the crispy sensation of the bread crumbs of both croquettes decreased with the length of the storage period, that is, with an increase in the water content. It had a high crispiness. Also, from the figure, the period of maintaining the 3 points, which is the limit to feel crispy, that is, the period of having commercial value, is about 30 days for croquette with non-added breadcrumbs, compared to agar-added breadcrumbs. In the croquette with a mark, it was extended to 2.5 days by 75 days. The moisture content of the bread crumbs after storage for 32 days was measured to find that the additive-free product was 13.5% by weight,
The agar-added product was 13.8% by weight, which was not much different.
Therefore, it was confirmed that by incorporating a component in which the difference between the specific water content values B and A exceeds 5% by weight, deterioration due to moisture absorption can be suppressed and the period of commercial value can be extended.

Example 5 Evaluation with Tempura of Potato: Similar to Example 4, the boiled potato tempura having a garment containing agar having a high inherent water content B-high water content A was used. It was evaluated and examined whether the texture deterioration due to moisture absorption was suppressed.

80 parts by weight of 20 parts by weight of agar having a low jelly strength (Ultra Food Agar AX-30 manufactured by Ina Food Industry Co., Ltd.), which had been heated and dissolved in advance, was maintained in a hot state not to gel. Kneading was performed with wheat flour and 180 parts by weight of water, and the prepared coating liquid was peeled in advance, sliced and then applied to boiled potatoes. This was fried with oil at 170 ° C. for about 3 minutes to obtain a tempura of tempura having an agar-added batter. The agar-free product was prepared in the same manner as the agar-added product, except that the agar-added part by weight of the agar-added product was replaced with wheat flour and the amount of water added was 150 parts by weight. These were rapidly frozen immediately after frying, and then frozen and stored at −20 ° C., and changes with time in texture deterioration due to frozen storage were evaluated and compared.

Evaluation was performed by thawing and cooking potato tempura that had been frozen and stored for a certain period of time in a microwave oven (household, 500 W) for about 1 minute, and the texture of the clothes (crispy feeling) was evaluated by 20 persons on 5 evaluation panels. It was performed by sensory evaluation on a scale of 5 points. It should be noted that the panel was informed in advance that the crispy texture should be 3 points. FIG. 4 shows the results.

As can be seen from the figure, the crispy sensation of the clothes of both tempuras decreased with the length of the storage period, that is, as the water content increased, but the agar-added product always had a higher crispy sensation than the non-added product. Was showing. Also, from the figure, during the period of maintaining the 3 points, which is the limit of crispy feeling, that is, during the period when the product has a commercial value, the agar-added batter is 90 It was significantly extended from the day. The water content of the tempura batter after storage for 16 days was measured to be 21.1% by weight for the additive-free product and 2 for the agar-added product.
There was no great difference with 0.7% by weight. Therefore, as with the oiled fry made of bread crumbs, by incorporating a component in which the difference between the intrinsic moisture values B and A exceeds 5% by weight,
It was confirmed that deterioration due to moisture absorption can be suppressed, and the period of commercial value can be significantly extended.

[0047]

As described above in detail, according to the present invention, the deterioration of the texture is caused by the movement of water from a portion having a high water content to a portion having a low water content during storage and / or cooking in a processed food. By adding a component whose water content value B is 5% by weight or more higher than the inherent water content value A to the portion where it occurs, the original taste, flavor, texture, etc. are not affected and the texture associated with the movement of water content is not affected. It is possible to provide a processed food with suppressed deterioration.

[Brief description of drawings]

FIG. 1 is a diagram showing the measurement results of moisture value A of wheat starch.

FIG. 2 is a diagram showing the measurement results of moisture value B of wheat starch.

FIG. 3 is a view showing a change in texture of various croquettes having different bread crumb compositions with storage period.

FIG. 4 is a diagram showing a change in texture with the storage period of various types of potato tempura having different clothing compositions.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Internal reference number FI Technical display location A23L 1/176 A23L 1/176 1/48 1/48 (72) Inventor Masao Motoki Kawasaki, Kanagawa Prefecture 1-1, Suzuki-cho, Kawasaki-ku, Ichi Ajinomoto Co., Inc. Food Research Institute

Claims (5)

[Claims] 1. In a processed food having a moisture distribution that changes during storage and / or cooking, a unique moisture value A (25 ° C., equilibrium moisture content in a supersaturated steam atmosphere) is present in a portion where the texture deteriorates due to moisture absorption due to moisture movement. ) From water content B (25 ℃
A glass transition water content of 5% by weight or more is contained in an amount of 3% by weight or more on a dry weight basis, and the amount of water content is less than 50% by weight on a wet weight basis in a portion where the texture is deteriorated by moisture absorption. Food. 2. The processed food according to claim 1, wherein the portion whose texture is deteriorated by moisture absorption usually contains wheat flour and / or starch as a main component. 3. The processed food is various types of fried frying,
The one selected from tempura, pizza, ice cream with corn, and ankake ken yakisoba.
Processed food as described. 4. The processed food is a frozen food as claimed in claim 1.
Or the processed food according to 3. 5. A component in which the water content B is 5% by weight or more higher than the water content A is agar, carrageenan, animal muscle protein, blood albumin, blood globulin, cross-linked starch,
The processed food according to claim 1, which is one or more kinds selected from zein and transglutaminase-treated proteins.