JPS5946583B2 - Foods containing fats and oils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil-and-fat compounded food product made by blending oil and fat into a protein paste, and more particularly to an oil-and-fat compounded food product which is made by blending oil and fat into a protein paste in the presence of cyclodextrin.

Several attempts have been made to improve the flavor and texture of fish paste products, fish and ham sausages, processed meat products, soybean protein, gluten, etc. by adding fats and oils. However, disadvantages such as the elution of fats and oils and the brittleness of the tissue have not been solved.

As a result of various studies to improve these problems, it was discovered that the addition of cyclodextrin improves the elution of fats and oils due to heating and the brittleness of the tissue, and the present invention was achieved.

According to the present invention, fats and oils are added to the texture and flavor of protein foods, thereby making it possible to obtain delicious foods with even better texture and flavor.

Cyclodextrin is a tubular polysaccharide that has the property of incorporating other substances into the tube to form clathrate compounds.

It is divided into α-9β-1γ- based on the number of constituent sugars.

In general, it is used to create fragrance-related products using the property of forming clathrate compounds.
Or it is simply used for agricultural and pharmaceutical purposes.

Therefore, the present inventors combined the properties of cyclodextrin with the phenomenon of adding fats and oils to protein paste, and as a result of research, we were able to obtain a food containing fats and oils that does not elute fats and oils due to heating and does not become brittle. .

By taking advantage of this property, for example, it is possible to mix 30% or more of oil and fat into fish meat paste, and the texture is changed from the elasticity of fish meat alone to suppleness, and the taste is also improved by adding oil and fat. By doing so, it is possible to impart "roundness" and umami flavor and improve marketability.

When blending oils and fats with the various proteins mentioned above, water is usually added to the protein to form a paste.

This protein paste preferably contains about 60 to 80% water.

Cyclodextrin is added to the protein paste-oil/fat mixture, and the amount added cannot be determined uniquely depending on the type of raw protein/oil/fat, water content, etc.
A preferable range is about 3 to 5% by weight.

In addition, the types of cyclodextrin are α type and β type.
Either type or γ type may be used, or they may be used in combination, but those mainly composed of β type give more favorable results.

The oils and fats used include beef tallow, liver fat, semi-solid expanded fats such as palm oil, hydrogenated animal and vegetable oils, fractionated oils, cottonseed oil, safflower oil,
Neutral liquid oil such as rice bran oil can also be used.

The amount of oil and fat blended is 0.5% of the protein paste-oil and fat mixture.
Up to 50% (by weight) is possible.

Even if the oil contains an emulsifier, it does not interfere with the effects of thyrodextrin.

Table 1 shows data when gluten is used as an example showing the effect of adding IJ.

From this result, it can be seen that the gel to which cyclodextrin is added has hardness and particularly excellent cohesiveness, that is, it has firmness and can be said to be a flexible gel, indicating that cyclodextrin has the most excellent effect.

There are two ways to add cyclodextrin: one is to swell cyclodextrin with water and mix it with oil to form an clathrate compound, and the other is to add cyclodextrin as a powder to a protein paste-oil mixture. does not change, so it can be selected arbitrarily depending on the relationship with other additives.

This oil-and-fat blended food is a new food that combines protein food and oil and fat with cyclodextrin, which has a unique property, and takes advantage of the characteristics of both protein and oil.

In actual products, seasonings, fragrances, etc. are added to adjust the flavor before being offered to the market.

The measurement method is to mix protein, oil, fat, salt, and additives and fold 5c.
Fill it in an IIL Life Anne bag, heat it in a hot water bath at 85℃ and 40℃, immediately cool it with tap water, cool it in the refrigerator overnight, and then measure it with a texturometer (manufactured by Zensho) in a constant temperature room at 20℃. evaluated.

Example 1 Raw gluten 70011, hydrogenated cottonseed oil 300g, salt 2g
Add and cut into small pieces with a food cutter while mixing.

Next, add 5I of cloudy β-cyclodextrin, then add 3g of natural seasonings, 5g of sugar, 1.89g of spices, and a small amount of natural coloring, mix, and pack this mixture into casings.
When heated in a hot water bath for 60 minutes at 0°C, no oil or fat was leached.
A product 1 having a supple structure and a mellow flavor was obtained.

Example 2 700g of engineer ship codfish (class A), 0.2g of salt, 5Qcc of water, and 88 of β-cyclodextrin! 9,
A clathrate compound prepared from 2 g of α-cyclodextrin and 300 g of beef tallow was added and mixed using a Stefan Cutter mixer.

The resulting mixture was packed in a casing, set in a retainer, and heated in a hot water bath at 75°C for 60 minutes to obtain 1 kg of protein-oil gel with a good structure and no oil or fat elution.

Claims (1)

[Scope of Claims] 1. An oil-and-fat blended food that is stable against heating and has good texture, prepared by adding cyclodextrin to a protein paste-oil and fat mixture. 2. The fat-and-oil blended food according to claim 1, which contains 0.3 to 5% by weight of cyclodextrin. 3. As a protein paste, fish protein, livestock protein,
The fat-and-oil blended food according to claim 1 or 2, which uses one or more of vegetable protein, milk protein, or single-cell protein and has a moisture content of 60 to 80%. 4. The fat-and-oil-containing food according to claim 1 or 2, wherein one or more of beef tallow, liver fat, semi-solid fat, hydrogenated animal and vegetable oils, fractionated oils, and neutral liquid oils are used as the fat and oil. 5. The fat-and-oil blended food according to claim 1 or 2, in which one or more of α-cyclodextrin, β-cyclodextrin, or γ-cyclodextrin is used as the cyclodextrin.