TW202000033A - Fat composition for processed food, mixed species, molded product containing the same, and method for manufacturing processed food - Google Patents

Abstract

The present invention provides a fat composition for processed food, mixed species, molded product containing the same, and method for manufacturing processed food; wherein the fat composition for processed food can impart ease of loosening and a feeling of juicy when biting on a processed food containing 1 or 2 or more selected from the group consisting of meat and vegetable protein. A processed food containing 1 or 2 or more selected from the group consisting of meat and vegetable protein is contained in the fat composition for processed food of the present invention; wherein, the edible oil and fat is a small piece having maximum length of 1 mm or more to 30 mm or less and an amount of 60 mass% to 100 mass%, the solid fat content of the edible fat and oil is 60% or more and 95% or less at 10 DEG C and 0% or more and 10% or less at 35 DEG C.

Description

Oil and fat composition for processed food, mixed species containing the composition, molded product, and method for manufacturing processed food

The present invention relates to an oil and fat composition for processed food, which is used in hamburger, croquettes, dumplings, etc. and contains one or two selected from the group consisting of animal and vegetable proteins More than one kind of processed foods, more specifically, it relates to a fat composition for processed foods that can give easy looseness and juiciness during chewing, and a mixed species, a shaped product, and a mixed species containing the fat composition for processed foods, and The manufacturing method of processed food.

In general, when processed foods containing one or more types selected from the group consisting of animal and vegetable proteins are subjected to heat treatments such as frying, frying, and deep-frying, the protein is denatured by heating and feels hard And dry taste. In processed foods such as hamburger meat, croquettes, dumplings, etc., those who have a soft, loose and juicy feeling when chewing tend to be favored, and various methods are used to improve the quality.

For example, Patent Literature 1 discloses an emulsified oil and fat composition for kneading, which contains glycerin saturated fatty acid monoester as an emulsifier 0.02 to 0.5% by weight, polyglycerin condensed ricinoleate 0.1 to 1% by weight, and It is emulsified into water in oil. Furthermore, Patent Document 2 discloses a processed meat product containing emulsified glycerin saturated fatty acid monoester, polyglycerin condensed ricinoleate, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester as emulsification Water-based emulsified oil composition in oil. Moreover, by kneading such an emulsified oil and fat composition for kneading or a water-in-oil type emulsified oil and fat composition into a food, the product itself can have good shape retention, flavor, and juiciness.

[Advanced technical literature] [Patent Literature]

[Patent Document 1] Japanese Patent Application Publication No. 2002-174

[Patent Document 2] Japanese Patent Application Publication No. 2002-231

However, in the techniques of the above-mentioned Patent Documents 1 and 2, the processed foods containing one or more types selected from the group consisting of animal and plant-based proteins are imparted with easy looseness and juiciness when chewed. The effect is hard to describe as full.

Here, the object of the present invention is to provide an oil and fat composition for processed foods, which can give processed foods containing one or more types selected from the group consisting of animal and vegetable proteins easy to loosen when chewed Degree and juiciness; and mixed species containing the oil-and-fat composition for processed foods, molded products, and methods for manufacturing processed foods.

The present inventors have made intensive studies in order to achieve the above object, and found that the content of solid fat contained in processed foods containing one or more types selected from the group consisting of animal and vegetable proteins is specific The range of edible fats and oils and processed oils and fats composition of a certain size can give easy looseness and juiciness during chewing, thereby completing the present invention.

That is, the present invention provides a fat composition for processed foods, which is a small piece having an edible fat content of 60% by mass or more and 100% by mass and a maximum length of 1 mm or more and 30 mm or less, wherein the solid fat of the edible oil and fat The content is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C. The processed food contains one or more kinds selected from the group consisting of animal and vegetable proteins. The oil and fat composition for processed foods according to the present invention is such that one or more types of processed foods selected from the group consisting of animal and plant proteins contain the oil and fat composition for processed foods, whereby When chewing, the processed food is easily loosened into granules in the mouth, and one or two or more kinds of preferred granules selected from the group consisting of animal and vegetable proteins are enhanced. Furthermore, when it is loose, it can give a juicy feeling due to the overflow of liquid components. Furthermore, according to the oil-fat composition for processed foods of this invention, when it is used for processed foods, it is excellent in the ease of forming a mixed species.

In the oil and fat composition for processed foods of the present invention, the animal and vegetable proteins are preferably meat elk-shaped.

In the oil and fat composition for processed food of the present invention, the solid fat content of the edible oil and fat is preferably 25% or more and 55% or less at 20°C.

In the oil and fat composition for processed food of the present invention, the processed food is preferably one selected from the group consisting of hamburger meat, croquettes, meat dumplings, croquette, dumplings, siu Mai, Chinese buns and sausages.

Furthermore, the present invention provides a mixed species containing the oil and fat composition for processed foods described above, and one or more species selected from the group consisting of animal and vegetable proteins. According to the mixed species of the present invention, the mixed species are used to manufacture processed foods, whereby one or two species selected from the group consisting of animal and vegetable proteins can be easily loosened into granules in the mouth when chewing. The above-mentioned preferred processed food with enhanced graininess. In addition, while loose, the liquid component overflows and gives a juicy feeling, so it is suitable as a mixed species used in processed foods. Furthermore, the ease of forming hybrid seed lines is excellent.

In the mixed species of the present invention, it is preferable to contain the aforementioned fat and oil composition for processed food at 0.5% by mass or more and 40% by mass or less.

Furthermore, the present invention provides a molded product containing the mixed species described above. According to the shaped article, it is possible to obtain one or two or more kinds of better granular sense selected from the group consisting of animal and plant proteins that are easy to loosen into granules in the mouth when chewing and are enhanced for processing Shaped food products. In addition, while loose, the liquid component overflows and gives a juicy feeling, so it is suitable as a molded product used in processed foods.

Further, the present invention provides a method for manufacturing processed foods, comprising the steps of: combining the above-described processed food fat composition and one or more types selected from the group consisting of animal and vegetable proteins A mixing step of mixing to prepare a mixed species; a forming step of forming the mixed species into a predetermined shape as a molded article; and a heat treatment step of subjecting the molded article to heat treatment. According to the manufacturing method of the processed food of the present invention, one or two or more kinds of preferred grain sensation which is easily loosened into granules in the mouth when chewing and is selected from the group consisting of animal and vegetable proteins can be obtained Enhanced processed food. Furthermore, while loosening, the liquid component overflows, and a juicy processed food can be obtained. Furthermore, according to the method for producing processed foods of the present invention, the mixed species in the forming step are excellent in forming ease.

In the manufacturing method of the processed food of the present invention, in the mixing step, it is preferable to mix the oil and fat composition for processed food with 0.5 to 40% by mass in the mixed species.

The oil and fat composition for processed foods according to the present invention is such that a processed food containing one or two or more kinds selected from the group consisting of animal and vegetable proteins contains the oil and fat composition for processed foods, whereby it can be chewed It is easy to loosen into granules in the mouth at the time, and it can enhance the sense of better granularity of one or more of the animal and plant protein groups. Furthermore, while loosening, the liquid component overflows, and a juicy feeling can be obtained. Furthermore, according to the oil-fat composition for processed foods of this invention, when it is used for processed foods, the mixed species are excellent in molding ease.

According to the manufacturing method of the processed food of the present invention, it is possible to obtain a grain which is easy to loosen into granules in the mouth when chewed, and which has one or more types of better granular sense in the group consisting of animal and vegetable proteins with enhanced sense of granularity manufactured food. Furthermore, while loosening, the liquid component overflows, and a juicy processed food can be obtained. Furthermore, according to the method for producing processed foods of the present invention, the mixed species in the forming step are excellent in forming ease.

In the oil and fat composition for processed food of the present invention, the edible oil and fat content is 60% by mass or more and 100% by mass or less, preferably 70% by mass or more and 100% by mass or less, and more preferably 75% by mass or more and 100% by mass or less. When the edible fat content is less than 60% by mass, it tends not to give an easy looseness and juiciness even when used in processed foods.

The edible fats and oils used in the present invention are not particularly limited as long as the solid fat content is within a predetermined range described below, and raw fats and oils generally used for edible can be used. Specific examples include palm kernel oil, palm oil, coconut oil, corn bran oil, cottonseed oil, soybean oil, rapeseed oil, rice bran oil, sesame oil, olive oil, sunflower oil, safflower oil, cocoa butter and other plants Fats and oils; animal fats such as milk fat, lard, tallow, etc.; medium-chain fatty acid triglycerides, etc., and processed fats and oils that have been subjected to one or more than one kinds of fractionation, transesterification, hydrogenation and other processing treatments. The edible oils and fats used in the present invention can be used in combination of one or more of the aforementioned raw material oils and fats.

In addition, the fatty acid content in the constituent fatty acids of the used edible fats and oils having a carbon number of 8 or more and 12 or less is preferably 25% by mass or more and 50% by mass or less. By having the above range, it has the advantage of enhancing the juiciness of processed food.

Furthermore, the content of saturated fatty acids in the constituent fatty acids of the edible oils and fats used is preferably 60% by mass or more and 80% by mass or less. With the above range, there is an advantage that the processed food can be easily loosened.

In addition, the fatty acid content of the fatty acids with a carbon number of 8 or more and 12 or less, and the content of saturated fatty acids can be determined according to "2.4.2.3-2013 fatty acid composition (capillary gas phase Chromatography)".

Furthermore, the content of 3-saturated triglycerides (triglycerides in which all three fatty acids bonded to glycerol are saturated fatty acids) of the edible fats and oils used is preferably 40% by mass or more and 80% by mass or less. With the above range, there is an advantage that the processed food can be easily loosened.

In addition, the content of 3 saturated triglycerides can be measured by the method described in JAOCS, Vol. 70, No. 11, 1111-1114 (1993).

Furthermore, it is preferable that the edible fat and oil used contains lauric oil and fat (35% by mass or more and 95% by mass or less) of lauric oil and fat in the edible oil and fat. The aforementioned glyceryl trilaurate-based fats and oils are preferably one or more selected from the group consisting of palm kernel oil, coconut oil, fractionated palm kernel oil, fractionated coconut oil, and extremely hardened fats and oils of these, More preferably, it is one or more selected from the group consisting of palm kernel oil, coconut oil, and extremely hardened fats and oils. By containing the above-mentioned specific fats and oils in the above-mentioned range, the advantage that the juiciness of processed foods is more improved can be obtained.

On the other hand, the edible oils and fats used in the present invention may contain preferably 50% by mass or more and 95% by mass or less, more preferably 60% by mass or more and 90% by mass or less, and two of them are bonded in 1 molecule Triglycerides of saturated fatty acids (hereinafter, also referred to as "S") and 1 unsaturated fatty acid (hereinafter, also referred to as "U") (hereinafter, also referred to as "S2U") Case) edible fats. Edible oils and fats with a high S2U content can be prepared from raw oils and fats containing 80% by mass or more of S2U, such as the melting point of palm oil, cocoa butter, and shea stearin. For example, typically, The raw material oil and fat can be prepared by containing 60% by mass or more and 100% by mass or less of S2U. By containing the above-mentioned specific fats and oils in the above-mentioned range, the advantage that the juiciness of processed foods is more improved can be obtained.

In addition, the S2U content can be measured by the method described in JAOCS, Vol. 70, No. 11, 1111-1114 (1993).

When the edible oils and fats used in the present invention are edible oils and fats having a high S2U content as described above, the saturated fatty acid content of the constituent fatty acids of the edible oils and fats used is similar to the case of using other edible oils and fats. 60% by mass or more and 80% by mass. With the above range, there is an advantage that the processed food can be easily loosened.

The edible fat and oil used in the present invention has a solid fat content at 10°C of 60% or more and 95% or less, preferably 60% or more and 80% or less. Furthermore, the solid fat content at 35°C is 0% or more and 10% or less, preferably 0% or more and 7% or less. Further, the solid fat content at 20°C is preferably 25% or more and 55% or less, and more preferably 30% or more and 50% or less. With the above range, the workability when manufacturing processed foods is good. Furthermore, the processed foods obtained by heat treatment can be given an easy looseness and a juicy feeling when chewed. Further, when the oil and fat composition for processed food is melted by heat treatment, a part of it becomes a cavity, which can be easily loosened and the graininess can be enhanced.

In addition, the solid fat content can be measured according to Method I described in AOCS Official Method Cd16-93.

The processed oil and fat composition of the present invention containing the edible oil and fat as described above is a small piece having a maximum length of 1 mm or more and 30 mm or less at 10° C., preferably a small piece of 8 mm or more and 30 mm or less, and more preferably 8 mm or more and 20 mm or less. The small pieces are more preferably 8 mm or more and 15 mm or less, and most preferably 10 mm or more and 15 mm or less. By making the size within the above range, the workability when manufacturing processed foods can be made good, giving the mouth easy looseness and juicy feeling during chewing. In addition, when the oil and fat composition for processed food is melted by heat treatment, the size of the small pieces becomes hollow, which can be easily loosened and enhances the graininess.

The shape of the small pieces is not particularly limited as long as the size is within the above range, and any shape such as polyhedrons such as polygonal cones and polygonal columns, cylindrical, semi-cylindrical, spherical, spindle-shaped, flake, crushed, etc. can also be used, preferably Polygonal columns, cylinders, and crushed powders are more preferred. Four-corner columns and cylinders may be mentioned.

The processed food to which the oil and fat composition for processed food of the present invention is applied contains one or more types selected from the group consisting of animal and vegetable proteins. Examples of animal properties include beef, pork, lamb, horse meat, venison, goat meat, rabbit meat, chicken meat, turkey meat, duck meat, and goose meat. The positions and grades of these edible meats can be applied without restriction. The vegetable protein is, for example, a substitute for edible meat with a protein content of 40% by mass or more in terms of dry mass. Examples include soybean protein, lentil protein, chickpea protein, pea protein, and other soybean proteins, wheat protein, etc., preferably Soy protein.

In addition, the forms of animal and plant-based proteins may include meat moose, sliced, sliced, sliced, diced, block, dice, and small pieces, but are not limited to these From the viewpoint of easy looseness and juiciness that can be imparted to the mouth when chewing processed foods, it is preferable to use meat elk. The soy protein in the shape of meat elk can be exemplified by granular soy protein.

In the oil and fat composition for processed foods of the present invention, one or more emulsifiers (monoglycerin fatty acid ester, polyglycerin fatty acid ester, Organic acid monoglycerin fatty acid ester, sorbitol fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, etc.), pH adjusting agent (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, Sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (table salt, phosphate, glutamate, citrate, gluconate, carbonate, etc.), protein (milk protein, protein, wheat protein, etc.) , Amino acids, enzymes (transglutaminase, protease, etc.), sugars, dietary fiber, flavors, colors, antioxidants, water, etc., preferably containing lecithin.

The oil and fat composition for processed food of the present invention can impart easy looseness and juiciness in the mouth during chewing, so it can be used to contain one or two kinds selected from the group consisting of animal and vegetable proteins In the above processed foods. Specific examples of processed foods include: hamburger meat, croquettes, meat dumplings, croquettes, dumplings, siu mai, Chinese buns, sausages, meatballs, meatballs, meat chunks, spring rolls, meat-containing omelettes, cabbage rolls, oil Tofu bag boiled (fu bag boiled), stuffed meat, curry dumplings, steamed dumplings, etc., preferably selected from the group consisting of hamburger meat, croquettes, meat dumplings, croquette, dumplings, siu Mai, Chinese buns and sausages One of them.

The oil and fat composition for processed foods of the present invention can be mixed with one or more types selected from the group consisting of animal and vegetable proteins, for example, when manufacturing the processed food as described above. The processed food can be obtained through a step including the following steps: a mixing step of forming a mixed species including the oil and fat composition for the processed food and one or more selected from the group consisting of animal and vegetable proteins ; The mixed species is formed into a predetermined shape as a forming step of the molded article; a heating treatment step of the molded article is heat-treated.

In addition, the mixing step may be performed two or more times to form a plurality of mixed seeds, or a plurality of mixed seeds may be used in the forming step to form a single molded article. In addition, the following steps may also be included: forming a fat composition for processed foods that does not contain the present invention, but contains one or more than two species in the group consisting of animal and vegetable proteins, in the aforementioned forming step It is possible to use the aforementioned species and the aforementioned mixed species to form a single molded product. However, from the viewpoint of further enhancing the juiciness of the processed food, it is preferable to form the molded product into a shape that covers the aforementioned mixed species.

The shaped product may also include the aforementioned mixed species and ingredients other than the aforementioned species, such as: dumplings, siu mai, spring rolls, Chinese buns, etc. skins; green peppers, cabbage and other wild vegetables; noodles, bread flour, bread flour, etc. Ingredients; oil tofu, sausage casings, etc., but from the viewpoint of further enhancing the juiciness of the processed food, it is preferable that the molded product includes the food material to cover all or part of the mixed species.

At this time, it is preferable to mix 0.5% by mass or more and 40% by mass or less of the oil and fat composition for processed food among the mixed species, more preferably 0.5% by mass or more and 30% by mass or less, and still more preferably 1% by mass or more. Mix below 25% by mass. Furthermore, it is preferable to mix 1 mass part or more and 60 mass parts or less of processed oils and fats composition with respect to 100 mass parts of one or more types selected from the group consisting of animal and plant proteins. . By mixing the oil and fat composition for processed foods within the above range, the workability when manufacturing processed foods is good, and it is easy to loose and juicy in the mouth when chewing.

Furthermore, the present invention provides a method for improving the ease of looseness of a processed food containing one or two or more kinds of processed foods selected from the group consisting of animal and plant-based proteins. A fat and oil composition, which is a small piece of edible fat and oil content of 60% by mass or more and 100% by mass or less, and a maximum length of 1 mm or more and 30 mm or less, wherein the solid fat content of the edible oil and fat is 10°C 60% or more and 95% or less, and at 35℃ it is 0% or more and 10% or less. According to the method of the present invention, the ease of loosening in the mouth when chewing processed food can be improved.

[Example]

Hereinafter, the present invention will be described more specifically with examples, but the present invention is not limited by modified examples.

<1. Preparation of oil and fat composition for processed foods 1>

The oil and fat composition for each processed food (hereinafter, also referred to as "oil and fat composition") was prepared by the method described below.

The raw oils and fats of the edible oils and fats used are as follows.

‧Rapeseed oil Product name: AJINOMOTO refreshing rapeseed oil, manufactured by J-OIL MILLS Co., Ltd.

‧Lard Product Name: Master chef black & White pig lard, manufactured by J-OIL MILLS Co., Ltd.

‧Tallow Product Name: Refined Tallow, manufactured by Ueda Oil Co., Ltd.

‧Palm kernel oil Refined palm kernel oil, manufactured by J-OIL MILLS Co., Ltd.

‧Extremely hardened coconut oil

‧Ester-exchanged fats and oils 1 After blending 75% by mass of palm stearin (iodine value 35), 10% by mass of palm oil, and 15% by mass of soybean oil, transesterification using sodium methoxide as a catalyst and further purification

‧Transesterified fats and oils 2 After mixing 30% by mass of palm oil and 70% by mass of palm kernel oil, they are extremely hardened, and then transesterified using sodium methoxide as a catalyst, and further refined

‧Product name of transesterified oil 3; PARKID Y, manufactured by Fuji Oil Co., Ltd.

(1) Preparation of fat composition 1

Use rapeseed oil directly.

(2) Preparation of oil and fat composition 2, 3, 4, 6, 7, 8, 9, and 11

The edible fats and oils described in Table 1 were dissolved at 60°C, and quenched and kneaded using Perfector (trade name) to obtain a fat and oil composition. In addition, the oil-fat composition was shaped so as to have the shape described in Table 1 when filling.

(3) Preparation of oil composition 5

The edible fats and oils described in Table 1 were dissolved at 60°C and flowed into the mold. Place in a refrigerator (set at 4°C) to cool, and solidify to obtain a fat composition in the shape described in Table 1.

(4) Preparation of oil composition 10

The edible fats and oils and lecithin described in Table 1 were dissolved at 60°C in an emulsifying tank, and 60°C water was added thereto and stirred to obtain an emulsified product. The emulsified product was quenched and kneaded using Perfector to obtain a fat composition. In addition, the oil-fat composition was shaped so as to have the shape described in Table 1 when filling.

The solid fat content of edible fats and oils is determined according to Method I described in AOCS Official Method Cd 16b-93. In addition, the fatty acid content of edible oils and fats (A, B in Table 1) is based on the "2.4.2.3-2013 fatty acid composition (capillary gas chromatography)" of the standard oil analysis test method (Japan Oil Chemical Society) The measurement was carried out on the triglyceride content of edible fats and oils (C in Table 1) according to the method described in JAOCS, Vol. 70, No. 11, 1111-1114 (1993).

<2. Manufacture of hamburger meat 1>

(1) Manufacturing method of hamburger meat

Using the formulation described in Table 2, hamburger meat was prepared in the following steps.

(Raw material processing/mixing) The raw material A described in Table 2 is placed in the bearing cup of the KENMIX mixer, and kneaded by hand to make it sticky.

(Sample mixing) The B raw materials described in Table 2 were further added and mixed.

(Kneading) Mixing was carried out in a KENMIX mixer (strength 1) with a whisk for 3 minutes to prepare a mixed species. In addition, the temperature of the cup is adjusted with ice in such a way that the temperature of the mixed species does not increase by 9.5°C

(Forming) 100 g of mixed seeds were exhausted with both hands for 10 times, and placed in a circular die with a diameter of 80 mm. After lightly pressing, the circular die was removed to obtain a molded product. In addition, the moldability was evaluated during the molding operation.

(Firing) The molded product was placed on an iron plate heated to 250°C and each side was fired for 1 minute.

(Oven) Place in an oven that has been set to 250°C and a relative humidity of 60% for 7 minutes.

(Cold out) Let cool at 25°C until the residual heat of the hamburger meat is dissipated.

(2) Evaluation method

The hamburger meat manufactured as described above was wrapped with a film for food, placed in a freezer (set temperature: -20°C) and left for 1 week.

i. Formability

The operator evaluated the ease of forming the mixed species during forming according to the evaluation criteria in Table 3 below.

ii. Juiciness (feature evaluation)

The hamburger meat taken out from the freezer was heated in a microwave oven at 700W for 2 minutes. Immediately after heating, the food film was peeled off, and 4 professional testers took the test. The juiciness was evaluated according to the evaluation criteria in Table 4 below, and the average value was used as the evaluation value.

iii. Juiciness (evaluation by machine)

The hamburger meat taken from the freezer is heated at 700W for 2 minutes using a microwave oven. Peel the food film from the heated hamburger meat and divide it in half with a kitchen knife. Place the segmented hamburger meat on a paper towel whose quality has been determined in advance. A texture analyzer (Texture Analyzer) TA.XT Plus (also described as TA, manufactured by Stable Microsystems) was used to press the hamburger meat placed on the paper towel under the following conditions, so that the paper towel absorbed the liquid component flowing out of the hamburger meat. After the operation, the hamburger meat on the paper towel is removed, the mass of the paper towel is measured, and the mass of the absorbed liquid component is calculated from the mass of the paper towel before placing the hamburger meat. The other half of the divided hamburger meat is also subjected to the same operation, and a total of two liquid component masses is used as the evaluation value of the liquid component mass.

Conditions: plunger diameter: 25mm, disc shape with a thickness of 3mm (P/25), drilling rate: 50%, drilling speed: 1mm/s, pressing position: along the center of the hamburger meat dividing surface The vertical position of the hamburger meat side 12.5 mm is arranged so as to abut the center of the plunger.

iv. Looseness (functional evaluation)

The hamburger meat taken out from the freezer was heated in a microwave oven at 700W for 2 minutes. Immediately after heating, the food film was peeled off, and the test was eaten by 4 professional testers. The juiciness was evaluated according to the evaluation criteria in Table 5 below, and the average value was used as the evaluation value.

v. Easy looseness (evaluation by machine)

The hamburger meat taken from the freezer is heated at 700W for 2 minutes using a microwave oven. The film for food was peeled from the heated hamburger meat, and it measured using TA under the following conditions. This measurement was performed at two places 2 cm away from the end of the diameter of the hamburger meat and three places in total in the center. The long side of the contact surface of the plunger was perpendicular to the diameter of the hamburger meat. The average value of the number of stress reductions was used as the evaluation value. In addition, since the decrease in stress occurs when the hamburger meat is loosened, the greater the number of decreases in stress, the easier it is to loosen.

Conditions: The plunger is a plate with a width of 30mm × length of 1mm and a height of 70mm. The contact surface with the sample is 30mm × 1mm, the drilling rate is 80%, the drilling speed is 1mm/s, the time change of the stress is recorded, and the record produces 50gf/ The number of stress drops above s.

(3) Results

As shown in Table 6, Examples 1-1 to 1 of the oil and fat compositions 3 to 10 containing the edible oils and fats have a solid fat content of 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C. In the -11 hamburger meat, the evaluation of the formability is 3 or more, and the evaluation is 2 as compared to Comparative Examples 1-2 and Comparative Examples 1-3 in which the solid fat content of the edible oil and fat is outside the predetermined range, which has a higher evaluation.

In addition, in the hamburger meat of Examples 1-1 to 1-11, the juicy sensory evaluation was 3.75 or more. Compared to the comparative example 1-3 evaluation of 2.25, Examples 1-1 to 1-11 have significantly higher evaluations. The evaluation of the hamburger meat of Examples 1-1 to 1-3 using a machine has a liquid component mass of 1.72 g or more, which is higher than that of Comparative Example 1-2, which is 1.32 g.

Further, in the hamburger meats of Examples 1-1 to 1-11, the functional evaluation of easy looseness is also a higher evaluation of 3.50 or more. Compared to Comparative Example 1-2 and Comparative Example 1-3, the evaluation was 2.75, and Examples 1-1 to 1-11 had significantly higher evaluations. In addition, the evaluation of the hamburger meat of Examples 1-1 to 1-3 using a machine has a number of stress reductions of 2.0 or more, which is higher than the evaluation of 1.33 of Comparative Example 1-2.

<3. Manufacture of croquette>

(1) Manufacturing method of croquette

According to the formulation described in Table 7 and Table 8, croquette was produced in the following steps.

(Internal phase raw material processing/mixing) The raw material A described in Table 7 was placed in the cup of the KENMIX mixer, and kneaded by hand to make it viscous.

(Sample mixing of internal phase) The raw material B described in Table 7 was further added and mixed.

(Kneading of the internal phase) The mixed species of the internal phase was obtained by mixing in a KENMIX mixer (strength 1) with a whisk for 3 minutes.

(Processing/mixing of external phase raw materials) The raw material A described in Table 8 was placed in the cup of the KENMIX mixer, and kneaded by hand to make it sticky.

(Experimental sample mixing) The raw material B described in Table 8 was further added and mixed.

(Kneading of the external phase) The seeds of the external phase were obtained by mixing in a KENMIX mixer (strength 1) with a whisk for 3 minutes.

(Forming) 22.5 g of the mixed species of the internal phase was rounded, 67.5 g of the external phase was coated and rounded, and then placed in a circular die with a diameter of 60 mm to form a middle species.

(Oven) Place the middle seeds in an oven that has been set to 250°C and a relative humidity of 60% for 7 minutes to obtain pre-heated middle seeds.

(Cooling) Let cool at 25°C until the residual heat of the preliminary heating is dissipated.

(Wrapped with bread flour/bread flour) After pre-heating the medium seeded bread flour (with 1.8 times the water), add bread flour.

(Frying) Deep-fried in rapeseed oil (made by J-Oil Mills Co., Ltd.) at 170°C for 6 minutes.

(Cold) Let cool at 20°C until the residual heat of the fried croquette is dissipated.

(Microwave heating) Using a microwave oven, heat at 700W for 1 minute.

(2) Evaluation method

The croquette was heated in a microwave and cut into two pieces immediately, and was tasted by two specialty testers. The looseness of the internal phase of the croquette was evaluated according to the evaluation criteria in Table 9 below. The evaluation criteria in Table 10 below were evaluated, and the average value was used as the evaluation value.

(3) Results

As shown in Table 11, the croquette of Example 2-1 of the oil and fat composition 3 containing the edible fats and oils in a solid fat content at 10°C of 60% or more and 95% or less and at 35°C of 0% or more and 10% or less Medium and easy looseness of the internal phase is 4.0. Compared with the comparative example 2-2 in which the solid fat content of the edible oil and fat is outside the predetermined range, the evaluation is 2.0, and the example 2-1 has a significantly higher evaluation.

In addition, in the croquette of Example 2-1, the juiciness was also relatively high in 4.5. Compared to the evaluation of Comparative Example 2-2 of 2.5, Example 2-1 has a significantly higher evaluation.

<4. Manufacture of dumplings>

(1) Manufacturing method of dumplings

According to the formulation described in Table 12, dumplings were manufactured in the following steps.

(Raw material mixing) All the raw materials described in Table 12 were mixed in a KENMIX mixer (strength 1) with a whisk for 3 minutes to prepare a mixed species.

(Molding/stuffing) Using 16 g of each mixed species as a stuffing, a commercially available dumpling skin (diameter of 80 mm) is stuffed to obtain a shaped product.

(Heat conditioning) After the molded product was fired at 200°C for 1 minute, 100 ml of water was placed in every 16 molded products, and the lid was closed, and steamed at 200°C for 1 minute. Further, the cover was removed, and the firing was performed at 200°C for 1 to 2 minutes. Finally, sesame oil was dripped and fired for 30 seconds as a baking color adjustment.

(Keep cold) Let cool at 25°C until the residual heat of dumplings is dissipated.

(Refrigeration) Leave in a refrigerator set at 4°C for 24 hours.

(Microwave heating) The 4 dumplings taken out of the refrigerator are heated at 700W for 30 seconds using a microwave oven.

(2) Evaluation method

Two professional testers tried the above dumplings just after being heated in a microwave oven. The easy looseness of the filling was evaluated according to the evaluation criteria in Table 13 below, and the juiciness was evaluated according to the evaluation criteria in Table 14 below. Use the average value as the evaluation value.

(3) Results

As shown in Table 15, in the dumpling of Example 3-1 of the oil and fat composition 3 containing the edible fats and oils in which the solid fat content is 60% or more and 95% or less at 10°C, and 0% or more and 10% or less at 35°C, The looseness of the filling is 4.0. Compared with Comparative Example 3-1 and Comparative Example 3-2 where the solid fat content of the edible oil and fat is outside the predetermined range, the evaluation is 2.5, and Example 3-1 has a significantly higher evaluation.

In addition, in the dumplings of Example 3-1, the juiciness was also relatively high in 4.5. Compared to the evaluation of Comparative Example 3-2 which is 3.0, Example 3-1 has a significantly higher evaluation.

<5. Manufacture of vegetable protein hamburger meat>

(1) Manufacturing method of vegetable protein hamburger meat

Using the formulation described in Table 16, vegetable protein hamburger meat was produced in the following procedure.

(Raw material treatment) Meat elk-shaped vegetable protein (product name; minced soybean whole meat type, manufactured by KARUNA Co., Ltd., raw materials: soybean, protein content 46% by mass), boiled for 10 minutes on low heat to reduce, The screen removes water.

(Sample mixing) The meat moose-like vegetable protein and other raw materials reduced after boiling were placed in the cup of the KENMIX mixer at the amount described in Table 16.

(Kneading) Mix in a KENMIX mixer (strength 1) with a whisk for 3 minutes to prepare a mixed species.

(Forming) 100 g of the mixed seed was placed in a circular die with a diameter of 80 mm, and after lightly pressing, the circular die was removed to obtain a molded product.

(Oven) Place the molded product in an oven that has been set to 250°C and a relative humidity of 60% for 7 minutes.

(Keep cold) Let cool at 25°C until the residual heat of vegetable protein hamburger is dissipated.

(Microwave heating) Heat at 700W for 1 minute using a microwave oven.

(2) Evaluation method

Two professional testers tried the above vegetable protein hamburger meat that had just been heated in a microwave oven, and the easy looseness was evaluated according to the evaluation criteria in Table 17 below, and the juiciness was evaluated according to the evaluation criteria in Table 18 below , Use the average value as the evaluation value.

(3) Results

As shown in Table 19, the vegetable protein in Example 4-1 of the oil and fat composition 3 in which the solid fat content of edible oils and fats is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C In hamburger meat, the looseness is 3.5. Compared with the comparative example 4-2 where the solid fat content of the edible oil and fat is outside the predetermined range, the evaluation is 2.0, and the example 4-1 has a significantly higher evaluation.

In the vegetable protein hamburger meat of Example 4-1, the juiciness was also a relatively high evaluation of 4.0. Compared with the evaluation of Comparative Example 4-2 of 2.5, Example 4-1 has a significantly higher evaluation.

<6. Preparation of oil and fat composition for processed food 2>

The oil and fat composition for each processed food (hereinafter, also referred to as "oil and fat composition") was prepared by the method described below.

The raw oils and fats of the edible oils and fats used are as follows.

‧Rapeseed oil Product name: AJINOMOTO refreshing rapeseed oil, manufactured by J-OIL MILLS Co., Ltd.

‧Ester-exchanged fats and oils 1 After blending 75% by mass of palm stearin (iodine value 35), 10% by mass of palm oil, and 15% by mass of soybean oil, transesterification using sodium methoxide as a catalyst and further purification

‧Palm oil Refined palm oil, manufactured by J-OIL MILLS Co., Ltd.

‧Extremely hardened palm oil The refined palm oil is extremely hardened and refined

‧Middle melting point of palm oil (Palm Mid Fraction) (iodine value: 35, S2U content: 87.6% by mass), manufactured by J-OIL MILLS Co., Ltd.

(1) Preparation of fat composition 12

Rapeseed oil was used directly as in <1. Preparation of oil and fat composition for processed foods 1> oil and fat composition 1.

(2) Preparation of oil composition 13, 14

The edible fats and oils described in Table 20 were dissolved at 60° C. and quenched and kneaded using Perfector to obtain a fat and oil composition. In addition, the oil and fat composition was shaped so as to have the shape described in Table 20 when filling.

The solid fat content of edible fats and oils is determined according to Method I described in AOCS Official Method Cd 16b-93. In addition, the fatty acid content of edible fats and oils (A, B in Table 20) is determined by the "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method) )" for the determination of the content of 3 saturated triglycerides in edible oils and fats (C in Table 20) and S2U content in edible oils and fats (D in Table 20) according to JAOCS, Vol. 70, No. 11, 1111-1114 (1993) described in the method.

<7. Manufacture of hamburger meat 2>

(1) Manufacturing method of hamburger meat

Using the formulation described in Table 21, the hamburger meat was manufactured in the same steps as the method for manufacturing (1) hamburger meat in <2. Manufacture of hamburger meat 1>.

(2) Evaluation method

Wrap the above-prepared hamburger meat in a film with food, place it in a freezer (set temperature: -20°C) and leave it for 1 week. For i. formability, ii. juiciness (feature evaluation), iii. easy looseness ( Functional evaluation), the evaluation is performed by the same method and the same evaluation criteria as in (2) Evaluation method of <2. Manufacture of hamburger meat>. In addition, the evaluation of Comparative Example 5-1 was replaced with the evaluation of Comparative Example 1-1 obtained by the result of (3) of <2. Manufacturing of Burger Meat>.

(3) Results

As shown in Table 22, Examples 5-1 to 5 of the oil and fat compositions 13, 14 in which the content of solid fat containing edible oil and fat is 60% or more and 95% or less at 10°C and 0% or more and 10% or less at 35°C The hamburger meat of -2 has an evaluation of formability of 4, which is higher than that of Comparative Example 5-1 (Comparative Example 1-1) in which the solid fat content of the edible oil and fat is outside the predetermined range.

In addition, in the hamburger meat of Examples 5-1 to 5-2, the juicy sensory evaluation was 4.00 or more. Compared to Comparative Example 5-1 (Comparative Example 1-1), the evaluation is 1.75, and Examples 5-1 to 5-2 have significantly higher evaluations.

Further, in the hamburger meats of Examples 5-1 to 5-2, the functional evaluation of easy looseness is also a higher evaluation of 3.75 or more. Compared with Comparative Example 5-1 (Comparative Example 1-1), Examples 5-1 to 5-2 have significantly higher evaluations.

Claims (9)

A fat composition for processed food, which is a small piece with an edible fat content of 60% by mass or more and 100% by mass or less, and a maximum length of 1mm or more and 30mm or less, wherein the solid fat content of the aforementioned edible oil and fat is 60% or more at 10°C 95 % Or less, 0% or more and 10% or less at 35°C. The processed food contains one or more types selected from the group consisting of animal and vegetable proteins. The oil-and-fat composition for processed foods as described in item 1 of the scope of the patent application, wherein the animal and vegetable proteins are in the form of meat elk. The oil and fat composition for processed foods as described in item 1 or 2 of the patent application scope, wherein the solid fat content of the edible oil and fat at 25C is 25% or more and 55% or less. The oil and fat composition for processed food as described in any one of items 1 to 3 of the patent application range, wherein the processed food is selected from the group consisting of hamburger meat, croquettes, meat dumplings, croquette, dumplings, siu Mai, and Chinese buns One of the group consisting of sausages. A mixed species contains one or more of the oil and fat composition for processed foods described in any one of claims 1 to 4 and one or more selected from the group consisting of animal and vegetable proteins. The mixed species as described in item 5 of the patent application range contains the aforementioned oil and fat composition for processed food of 0.5% by mass or more and 40% by mass or less. A shaped product containing the mixed species mentioned in item 5 or 6 of the patent application. A method for manufacturing processed foods includes the following steps: the fat composition for processed foods described in any one of claims 1 to 4 and selected from the group consisting of animal and vegetable proteins One or more than two kinds are mixed to prepare a mixing step of the mixed species; a step of forming the mixed species into a predetermined shape as a molded article; and a heat treatment step of heating the molded article. The method for manufacturing a processed food according to item 8 of the patent application scope, wherein, in the mixing step, the oil and fat composition for processed food is mixed in the mixed species at 0.5% by mass or more and 40% by mass or less.