JPS5841818B2 - Food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food that can prevent serum cholesterol from increasing when eaten.

In general, it is well known that when large amounts of livestock meat are ingested, serum cholesterol significantly increases due to the animal fat contained therein.

Hypercholesterolemia caused by excessive intake of animal fat in Europe and America is increasing the negative effects such as arteriosclerosis, and the same trend can be seen in Japan due to the westernization of dietary habits. It has come to be like this.

Traditionally, methods to prevent hypercholesterolemia include:
At best, people are reducing their intake of animal fats and switching to vegetable fats.

However, reducing the intake of animal fat means reducing the intake of livestock meat, which is completely impossible given the current dietary habits.

In addition, regarding tallow such as beef tallow and pork fat for food processing,
It has been excluded as a cause of hypercholesterolemia.

However, depending on the type of food, there are some foods for which vegetable oil does not suit the taste, and there are some foods for which tallow must be used for flavor reasons.

The present inventor previously conducted research in search of a method for lowering serum cholesterol levels while preserving the delicious elements of livestock meat while preserving its fat content. They discovered that it is possible to completely prevent an increase in serum cholesterol by mixing a blend of safflower oil and rice oil with approximately the same amount of animal fat contained or added to processed products.

(Japanese Patent Application No. 54-27641) Based on this, the present inventors conducted further research, and as a result, developed a method for producing foods that can prevent serum cholesterol from increasing.

The present invention is a method of producing foods by adding a mixed oil made by mixing approximately equal amounts of a blend of safflower oil and rice oil and tallow to foods or heat-processing the foods.

The tallow used in the present invention is beef tallow, pork tallow, mutton tallow, etc., or a mixture thereof.

In addition, in the present invention, the blended oil to be mixed is 20 to 40%
limited to rice oil mixed with safflower oil.

The amount of blended oil added to tallow is 130 to 70% of tallow.
degree, preferably in equal amounts.

If it is added in an amount of 130% or more, the taste of the animal fat will be obscured and the taste quality will be impaired, which is undesirable, and if it is less than 70%, the cholesterol-reducing effect will be lowered, which is undesirable.

Since the mixed oil used in the present invention is liquid at room temperature, if it is added to food as it is, only the oil part may separate, so in this case it is better to emulsify the mixed oil in advance.

To emulsify the mixed oil, add a small amount of emulsifier such as lecithin or sugar ester to the mixed oil, add vegetable proteins such as soy protein, wheat protein, peanut protein, animal proteins such as casein, and other emulsifying substances and mix well. A method is taken to do so.

Even if a large amount of the emulsified mixed oil is added to food other than meat or meat processed food, the oil portion will not separate.

The mixed oil of the present invention has good taste because it uses tallow, and is most suitable as an additive oil for the fat content of fish sausages, and can also be used as an additive oil for fish hamburger steaks, etc., and can be used for various foods, such as It is used as a frying oil for frying fish, vegetables, etc., and instant noodles.

Next, test examples and examples of the present invention will be shown.

Test Example: After almost completely removing the fat from raw pork, the internal
Parts by weight and 20 parts by weight of fat were obtained.

For product A, 80 parts by weight of internal parts and 20 parts by weight of pork fat were mixed as they were, seasonings and spices were added thereto, kneaded, stuffed into pig intestines, and boiled to serve as a control.

Product B contains 80 parts by weight internally, 10 parts by weight pork fat, and 30 parts by weight
%, mixed 10 parts by weight of a blended oil of 30 parts by weight of safflower oil and 70 parts by weight of rice oil, mixed with seasonings and spices, stuffed into pig intestines, boiled, and tested. did.

Ten panelists were selected from each group for each product A and B, and their serum cholesterol levels were measured by ingesting two bottles (100 grams) of each product at each meal (300 grams per day) for one week.

The figure shows the change in total cholesterol value. A is the average value when taking the control product A, and the total cholesterol value is clearly increased, but B is the average value when taking the B product of the present invention. It can be seen that the average value of total cholesterol is suppressed and rarely increases.

Here, it can be seen that ideal cholesterol levels can be maintained by ingesting foods using the mixed oil of the present invention.

Production example 1 Rice oil containing 30% safflower oil 1- and pork intestine 1! 2 kg of mixed oil for food processing was obtained.

This mixed oil is suitable as a filling oil.

Production example 2 Rice oil containing 30% safflower oil 1kg, pig intestine 1kg, sugar ester 10t1 milk casein 801, water 10007
711 was mixed and emulsified.

This mixed oil is suitable as an additive oil for fish sausages.

Example 1 Frozen salted fish sausage surimi 6- was passed through a surimi cutter and cut with a silent cutter while 45 g of salt, 90 g of monosodium glutamate, and 3 g of inosinic acid were added, and then food coloring and While adding spices and cutting the cutlets, 600 grams of pig intestine was added to 600 grams of blended rice oil made of 70 parts by weight of rice oil and 30 parts by weight of safflower oil, and a small amount of casein protein and 60 grams of prepared rice oil were added.
Emulsified oil and fat, which has been emulsified in advance with 0 g of water, is gradually added to make minced meat.

Fill this into a heat-resistant film and soak it in boiling water at 90°C for 3 minutes.
After heating for 0 minutes, the product was cooled to obtain a product.

Example 2 Instant Ramen Ingredients/1. To 25 kg of wheat flour, add 7.5 kg of water, 800 g of salt, and 30 g of solid brine, mix and knead in a mixer, and use the rollers of a rolling machine to form a belt and cut the mixture. Then, the noodle wire is cut out to a predetermined weight using a cutting machine, and passed through a tunnel-type steaming device at 95° for 2 minutes on a net conveyor to pregelatinize it.

After that, each serving is packed in a retainer and fried for 2 to 3 minutes in a fryer heated to 130 to 140° with a mixture of mixed rice oil made of 70 parts by weight of rice oil and 30 parts by weight of safflower, and an equal weight of lard. do.

After frying, the product is immediately cooled and packaged.

The product contained 4 percent water and 20 percent fat.

[Brief explanation of drawings]

The figure shows the change in total cholesterol value in the test example of the present invention, where A is the average value when taking the control product A, which showed an increase of +17.7% (+16.4) after 5 days. B is the average value when the B product of the present invention is ingested, and it shows that even after 5 days there is only an increase of +6.9% (+2.2).

Claims (1)

[Claims] 1 Addition of a mixed oil made by mixing approximately equal amounts of safflower oil, rice oil, and tallow to foods (excluding livestock meats or processed products of these) or food (excluding livestock meats or processed products of these) A method for producing a food product, characterized in that it is used for heat processing of