WO2020137626A1 - Method for producing food, cooking time shortening agent and method for reducing food-cooking time - Google Patents

Method for producing food, cooking time shortening agent and method for reducing food-cooking time Download PDF

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Publication number
WO2020137626A1
WO2020137626A1 PCT/JP2019/048952 JP2019048952W WO2020137626A1 WO 2020137626 A1 WO2020137626 A1 WO 2020137626A1 JP 2019048952 W JP2019048952 W JP 2019048952W WO 2020137626 A1 WO2020137626 A1 WO 2020137626A1
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Prior art keywords
oil
fat
powdered
mass
food
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PCT/JP2019/048952
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French (fr)
Japanese (ja)
Inventor
美咲 辻
隆宏 徳地
竜一郎 野上
三四郎 齋藤
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株式会社Ｊ－オイルミルズ
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Priority to JP2020563084A priority Critical patent/JPWO2020137626A1/en
Publication of WO2020137626A1 publication Critical patent/WO2020137626A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof

Definitions

  • the present invention relates to a method for deliciously cooking food in a short time, more specifically, a method for producing a food, a cooking time shortening agent, and a method for shortening the cooking time of food.
  • Cooking methods such as pickling, simmering, and injection can be mentioned as a method to penetrate the flavor into the ingredients.
  • these cooking methods by dipping or driving the foodstuff in a liquid containing a seasoning or the like, the liquid is brought into contact with the foodstuff for a long time, and the seasoning component and the scent component in the liquid are added to the foodstuff. It is what penetrates.
  • seasoning components are often water-soluble and aroma components are often oil-soluble.
  • the oil and fat component was likely to accumulate as a supernatant above the liquid containing the seasoning, and it was difficult to bring the food material and the oil and fat component into sufficient contact with each other. .. Therefore, in order to sufficiently permeate the oil-soluble components such as the scent component into the food material, it is necessary to lengthen the cooking time.
  • powdered fats and oils are one type of fats and oils used in foods.
  • Powdered fats and oils have been conventionally used as a material for cooking such as injection and an edible material added to various foods such as powdered soup.
  • Patent Document 1 discloses that powdered fats and oils are added to a liquid for meat injection for the purpose of improving workability and improving the texture of the processed meat product obtained by adding starch, and further improving the dispersibility thereof. Is added.
  • starch having an average particle size of 20 ⁇ m or less and a gelatinization starting temperature of 70° C. or less is used for the purpose of improving the yield of meat after heating, improving texture, and improving the flavor derived from fats and oils.
  • a pseudo-emulsified oil and fat in which 85% or more, preferably 90% or more, of oils and fats in water are dispersed in the form of oil droplets or oil lumps with a size of 10 to 200 ⁇ m is prepared as a mixed liquid containing them. It is described that the mixture is soaked into raw meat.
  • Patent Document 1 merely describes adding powdered fats and oils to an injection liquid, and by adding powdered fats and oils, it is possible to shorten the pickling time. It is not listed or suggested.
  • Patent Document 2 injection is selected as a method for permeating the mixed solution into the raw meat, and there is a problem that the mixed solution does not permeate into the inside of the meat mass even if it takes time depending on spraying or immersion.
  • injection is selected as a method for permeating the mixed solution into the raw meat, and there is a problem that the mixed solution does not permeate into the inside of the meat mass even if it takes time depending on spraying or immersion.
  • an object of the present invention is to provide a food manufacturing method, a cooking time shortening agent, and a food shortening method that allow oil-soluble components to quickly permeate foodstuffs.
  • the present inventors found that it is possible to easily permeate an oil-soluble component into a foodstuff by immersing the foodstuff in a powdered fat/oil mixture obtained by mixing the powdered fat/oil with water at a predetermined temperature.
  • the present invention has been completed.
  • the present invention comprises a step of mixing powder oil and fat with water at 2° C. or higher and 100° C. or lower to obtain a powder oil/fat mixture, and a step of immersing foodstuffs in the powder oil/fat mixture.
  • the present invention provides a method for producing a food, which comprises:
  • the median diameter of the fat globules of the powdered oil is 0.01 ⁇ m or more and 100 ⁇ m or less.
  • the powdered oil and fat contains 5% by mass or more and 80% by mass or less of edible oil/fat.
  • the method for producing a food according to the present invention it is preferable to mix 1 part by mass or more and 50 parts by mass or less of the powdered fat and oil with 100 parts by mass of the water.
  • the soaking step is performed at a temperature higher than 0°C and 100°C or lower.
  • the soaking step is performed for more than 0 hours and 48 hours or less.
  • the food material is heated.
  • the present invention provides a cooking time shortening agent containing powdered oil and fat as an active ingredient.
  • the median diameter of the fat globules of the powdered fat and oil is preferably 0.01 ⁇ m or more and 100 ⁇ m or less.
  • the powdered oil and fat contains 5% by mass or more and 80% by mass or less of edible oil/fat.
  • the cooking time shortening agent it is preferable to use the cooking time shortening agent by mixing with water at 2° C. or higher and 100° C. or lower.
  • the present invention provides a method for shortening the cooking time of a food, which comprises immersing a food material in a powdered oil/fat mixed solution prepared by mixing powdered oil/fat with water at 2° C. or higher and 100° C. or lower. Is provided.
  • the oil-soluble component is, for example, an edible oil or fat and a component soluble in the edible oil or fat.
  • examples of components that dissolve in edible fats and oils include flavors, colorants, emulsifiers, spice extracts and antioxidants.
  • the method for producing a food product provided by the present invention comprises a step of mixing a powdered fat and oil with water at 2° C. or higher and 100° C. or lower to obtain a powdered fat and oil mixed solution, and a step of immersing foodstuffs in the powdered fat and oil mixed solution. It includes.
  • the water is preferably 4° C. or higher and 100° C. or lower, more preferably 10° C. or higher and 100° C. or lower, further preferably 15° C. or higher and 100° C. or lower, and 18° C. or higher and 100° C. or lower. More preferably, it is more preferably 20° C. or more and 100° C. or less, and particularly preferably 35° C. or more and 100° C. or less.
  • the water serves as a source of water, for example, seasonings such as soy sauce, salt and vinegar, consomme soup, bonito soup, soup stock such as kelp soup, milk, soy milk, skim milk, tomato juice, etc. May be Further, water contained in milk, soy milk, skim milk, tomato juice, etc. is also included in the water.
  • seasonings such as soy sauce, salt and vinegar, consomme soup, bonito soup, soup stock such as kelp soup, milk, soy milk, skim milk, tomato juice, etc. May be Further, water contained in milk, soy milk, skim milk, tomato juice, etc. is also included in the water.
  • the median diameter of the fat globules of the powdered oil is preferably 0.01 ⁇ m or more and 100 ⁇ m or less, more preferably 0.01 ⁇ m or more and 50 ⁇ m or less, and further preferably 0.1 ⁇ m or more and 50 ⁇ m or less,
  • the thickness is more preferably 0.1 ⁇ m or more and 10 ⁇ m or less, and particularly preferably 0.1 ⁇ m or more and 5 ⁇ m or less. The smaller the median diameter of the fat globules of the powdered oil, the more the permeability can be improved.
  • the median diameter of fat globules of powdered fats and oils can be measured by the following procedure. ⁇ Measurement of fat globule diameter> Using a laser diffraction particle size distribution analyzer (product name: SALD-2200, manufactured by Shimadzu Corporation), under the following conditions, the fat globules (10% fat globules, 90% fat globules) of the powdered fat composition are obtained. Diameter, and 50% fat globule diameter). Further, a fat globule size distribution (90% fat globule size-10% fat globule size) is calculated from the 90% fat globule size and the 10% fat globule size.
  • the abscissa is the particle diameter and the ordinate is the cumulative%
  • the cumulative value on the vertical axis is 10%, respectively.
  • the value of the particle size on the horizontal axis where the distribution curve intersects the value of the particle size on the horizontal axis where the distribution curve intersects when the distribution value of 90% is 90%
  • the integrated value of the vertical axis is 50% Means the value of the particle diameter on the horizontal axis at which the distribution curve intersects.
  • the method for producing a food it is preferable to mix 1 part by mass or more and 50 parts by mass or less of powdered fat with 100 parts by mass of water, and preferably 1 part by mass or more and 45 parts by mass or less. It is more preferable to mix 5 parts by mass or more and 45 parts by mass or less, still more preferably 5 parts by mass or more and 40 parts by mass or less.
  • the step of immersing is preferably carried out at a temperature higher than 0°C and lower than 100°C, more preferably higher than 0°C and lower than 80°C, further preferably higher than 0°C and lower than 70°C, and higher than 0°C and lower than 60°C. Even more preferably,
  • the step of soaking is preferably longer than 0 hour, more preferably 0.5 hour or longer, further preferably 1 hour or longer, still more preferably 2 hours or longer, and 4 hours.
  • the above is particularly preferable. There is no particular upper limit, but it is preferably 48 hours or less.
  • Powdered fat and oil Here, the powdery fat and oil will be described. Powdered fats and oils can be obtained by, for example, drying an emulsion of edible fats and oils mixed with an excipient. An emulsifier may be added to this powdered fat and oil, if necessary. Further, in addition to the edible oil and fat, a component soluble in the edible oil and fat may be contained.
  • the components that dissolve in edible oils and fats are not particularly limited, and examples thereof include flavors, colorants, spice extracts, antioxidants, and the like.
  • the edible oil/fat is not particularly limited and may be appropriately selected.
  • vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil; beef tallow, lard, chicken oil, etc.
  • the edible oil and fat one kind may be used alone, or two or more kinds may be used as a mixture, but the iodine value is preferably 0 or more and 160 or less, and 0 or more and 140 or less. Is more preferable.
  • the melting point of the edible oil/fat is preferably 70° C. or lower, and more preferably 55° C. or lower.
  • the melting point as used herein means the value measured according to the “standard oil and fat analysis test method 2.2.4.2, melting point (increasing melting point)”.
  • the edible oil/fat is preferably contained in the powdered oil/fat in an amount of 5% by mass or more and 80% by mass or less, more preferably 10% by mass or more and 70% by mass or less, and 20% by mass or more and 60% by mass or less. It is more preferable that the content is 25% by mass or more and 55% by mass or less.
  • the emulsifier is not particularly limited, and those used in the production of powdered fats and oils can be used, and examples thereof include polyglycerin fatty acid ester, lecithin, sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester and One or more selected from propylene glycol fatty acid esters are preferable, and one or more selected from monoglycerin fatty acid esters and sorbitan fatty acid esters are more preferable.
  • the HLB of the emulsifier is preferably 1 or more and 15 or less, more preferably 1 or more and 10 or less, and further preferably 2 or more and 8 or less.
  • Excipients mainly form oils and fats by coating oily ingredients and prevent the oily ingredients from seeping out.
  • excipients are not particularly limited, and those normally used in the production of powdered fats and oils can be used, and examples thereof include starch (starch octenyl succinate, etc.), starch syrup, starch syrup, corn syrup, Sugars such as sucrose (sucrose), glucose (glucose), maltose (maltose), lactose (lactose), fructose (fructose), galactose, trehalose, dextrin, sodium alginate, carrageenan; erythritol, sorbitol, mannitol, maltitol, lactitol.
  • Sugar alcohols such as palatinit and reduced starch syrup; wheat flour; gelatin; gum qualities such as xanthan gum, guar gum, gum arabic and tragacanth gum.
  • the excipient one kind may be used alone, or two or more kinds may be used in combination.
  • the excipient is preferably one or more selected from sugars and gums, more preferably one or more selected from octenyl succinate starch, corn syrup, dextrin and gum arabic. More preferably one or more selected from corn syrup, dextrin and gum arabic, and even more preferably corn syrup.
  • the average molecular weight of the saccharide is preferably 400 or more and 20,000 or less, and more preferably 500 or more and 15,000 or less.
  • the dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.
  • the content of the excipient in the powdered fat or oil is usually preferably 15% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or more and 85% by mass or less. % Or less, more preferably 40% by mass or more and 70% by mass or less.
  • powdered oils and fats are pH-adjusting agents such as dipotassium hydrogen phosphate, dipotassium sulfate, and trisodium citrate, etc. within the range that does not impair the effects of the invention;
  • An oxidizing agent; a sweetener other than the above excipients; a stabilizer; a flavor; a coloring agent; calcium carbonate, titanium dioxide, sodium caseinate and the like may be included.
  • Such powdered fats and oils can be obtained through the following steps (a) to (c).
  • the steps (a) to (c) will be described in detail.
  • step (a) 30 parts by mass or more and 200 parts by mass or less, preferably 30 parts by mass or more and 150 parts by mass or less of water is mixed with 100 parts by mass of the total amount of the edible oil/fat and the excipient.
  • an emulsifier may be added to the edible oil and fat in advance.
  • a flavoring agent, a coloring agent, a spice extract, an antioxidant, or the like may be appropriately added as a component that dissolves in edible oil and fat.
  • a general-purpose method can be used.
  • a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill and the like are emulsified to obtain an emulsion.
  • a general-purpose method can be used.
  • the emulsion is dried using vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray dryer, or the like.
  • the food material in the present invention is not particularly limited, but examples thereof include vegetables, livestock meat, seafood and processed products thereof, and root vegetables, beef, pork, chicken, fish and shellfish are preferable. Further, it is preferable that these food materials are preheated.
  • the foods in the present invention include meat and potatoes, boiled chikuzen, simmered pork, oden, seasoned eggs, boiled fish, stews, curries, potofu, and the like; ingredients for bowls such as oyakodon and beef bowl. It includes foods just before eating such as timber, pickled meats for deep-fried fried chicken, pickled meats for pork cutlet, and foods for final cooking such as meats and seafood for fries and tempura.
  • the cooking time shortening agent provided by the present invention contains powdered oil and fat as an active ingredient.
  • the detailed contents of the powdered fat and oil are described in [1-1.
  • Powdered fats and oils] and the composition contains an oil-soluble component.
  • this oil-soluble component for example, one or two selected from flavor and color can be added to the food material.
  • the flavor is one or two selected from aroma and taste.
  • the median diameter of the fat globules of the powdered oil is preferably 0.01 ⁇ m or more and 100 ⁇ m or less.
  • the powdered fat and oil preferably contains edible fat and oil in an amount of 5% by mass or more and 80% by mass or less, more preferably 10% by mass or more and 70% by mass or less, and further preferably 20% by mass or more and 60% by mass or less, It is even more preferable that the content is 25 mass% or more and 55 mass% or less.
  • the cooking time shortening agent provided by the present invention is preferably used by mixing with water at 2° C. or higher and 100° C. or lower, more preferably 4° C. or higher and 100° C. or lower, and 10° C. or higher and 100° C. or lower. It is more preferable that the temperature is 15°C or higher and 100°C or lower, further preferably 18°C or higher and 100°C or lower, particularly preferably 20°C or higher and 100°C or lower, and 35°C or higher. Most preferably, it is 100°C or lower.
  • the method for shortening the cooking time of foods comprises immersing a food material in a powdery fat/oil mixture obtained by mixing powdery fat/oil with water at 2° C. or higher and 100° C. or lower.
  • a powdery fat/oil mixture obtained by mixing powdery fat/oil with water at 2° C. or higher and 100° C. or lower.
  • the oil-soluble component is contained in the composition of the powder oil.
  • this oil-soluble component for example, one or two selected from flavor and color can be added to the food material.
  • the flavor is one or two selected from aroma and taste.
  • the water is preferably 4°C or higher and 100°C or lower, more preferably 10°C or higher and 100°C or lower, further preferably 15°C or higher and 100°C or lower, and 18°C or higher and 100°C or lower. Is more preferably, 20° C. or more and 100° C. or less, still more preferably 35° C. or more and 100° C. or less.
  • Rapeseed oil iodine value 114.7, melting point below 0°C (AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd.) 2.
  • Excipient corn syrup, average molecular weight 700, DE28, water content 25% by mass (Fuji Syrup D-75S, manufactured by Kato Chemical Co., Ltd.) 3.
  • Acid casein Lactic Casein, produced by Westland Co-operate Dairy Company Ltd. 4.
  • Sodium hydroxide Toso Pearl, manufactured by Tosoh Corporation
  • Dipotassium hydrogen phosphate manufactured by Taihei Chemical Industry Co., Ltd. 6.
  • Emulsifier 1 Trisodium citrate (manufactured by San-Ei Gen FFI Co., Ltd.) 7.
  • Emulsifier 1 sorbitan monopalmitate, HLB6.7 (Emazole P-10V, manufactured by Kao Corporation) 8.
  • Emulsifier 2 monoglycerin fatty acid ester, HLB 3.2 (Poem P-200, manufactured by Riken Vitamin Co., Ltd.) 9.
  • Coloring agent Rike Color BC-18 (manufactured by Riken Vitamin Co., Ltd.) 10.
  • Extremely hardened palm kernel oil iodine value 0, melting point 39°C (manufactured by J-Oil Mills Co., Ltd.) 11.
  • Garlic oil iodine value 115, melting point less than 0°C (J-OILPRO garlic oil, manufactured by J-Oil Mills Co., Ltd.) 12.
  • Oxidized milk fat Iodine value 30.5, melting point 32° C., anhydrous milk fat oxidized by the following preparation method.
  • Powdered fats and oils were prepared by the following method.
  • (1) Preparation of Water Phase Raw Material 86.2 parts by mass of water, 4.973 parts by mass of acid casein, and 0.113 parts by mass of sodium hydroxide are mixed to neutralize the acid casein and sodium hydroxide to convert sodium caseinate. An aqueous solution containing it was obtained. 55.1 parts by mass of corn syrup (41.3 parts by mass as solid content, 13.7 parts by mass of water), 1.6 parts by mass of dipotassium hydrogen phosphate, and 0.5 parts by mass of trisodium citrate are added to this aqueous solution. By mixing, an aqueous phase raw material was obtained.
  • the obtained emulsion is dried and powdered using a spray dryer (B-290, manufactured by Nippon Büchi Co., Ltd., INLET 175° C., pump output 50%, spray air flow rate 600 L/hour) to obtain a powdered oil and fat as a cooking time shortening agent. (Containing 0.5% by mass of colorant).
  • Comparative fats and oils 1 Edible fats and oils only> Comparative oil 1 was obtained by mixing 99% by mass of rapeseed oil and 1% by mass of a colorant.
  • Comparative oil and fat 2 Edible oil and fat (with emulsifier)> Comparative oil 2 was obtained by mixing 98.8 mass% of rapeseed oil, 0.1 mass% of emulsifier 1, 0.1 mass% of emulsifier 2 and 1 mass% of colorant.
  • ⁇ Cooking method> 30 g of chicken thigh meat was cut into pieces, put in a bag, and stored in a refrigerator (4° C.) for 24 hours. (2) 30 parts by mass of powdered fats and oils were mixed with 270 parts by mass of water at 4°C, 20°C, 30°C, 40°C, and 70°C, and then cooled to 4°C to obtain a mixed liquid of powdered fats and oils. (3) Three pieces of chicken thigh meat were placed in each of the powdery fats and oils mixed solution, placed in a refrigerator (4° C.) and soaked for 6 hours.
  • ⁇ Evaluation method> Visually compare the color of the surface and the center cross section (about 1 cm 2 at the center) with the color sample of the color chart (Color Chart, manufactured by DIC Graphic Co., Ltd.) for each of the three chicken thighs dipped in each powdered oil mixture. , Selected the color swatch closest to the color of the surface and cross section. The degree of penetration of the oil-soluble component derived from the colorant added to the powdered fat and oil was evaluated by determining the average value of the Cyan intensity of each selected color sample for each of the three chicken thighs. Table 1 shows the average values of the Cyan strengths of the obtained surface and cross section.
  • the temperature of the water when preparing the powdery fat/oil mixture is set to 4° C. or higher and 70° C. or lower, so that the penetration of the oil-soluble component into the chicken thigh meat during the pickling cooking is observed. It was Particularly, excellent penetrability was recognized at 20°C or higher and 70°C or lower. In addition, by setting the temperature of water to 30°C or higher and 70°C or lower, the oil-soluble component firmly penetrates to the center of the chicken thigh even at the same steeping time, and at 40°C or higher and 70°C or lower, It was remarkable.
  • ⁇ Cooking method> 30 g of chicken thigh meat was cut into pieces, put in a bag, and stored in a refrigerator (4° C.) for 24 hours. (2) In the formulation shown in Table 2, water was boiled (100° C.) to mix materials other than chicken leg meat and then cooled to 4° C. to obtain a pickling solution. (3) Each pickling solution was stirred at 5000 rpm for 3 minutes. (4) 15 chicken thighs were put in the pickling solution, and put in a refrigerator (4°C) for pickling.
  • the temperature of water is preferably 4° C. or higher and 100° C. or lower in the step of obtaining the powdery fat/oil mixture, and 20° C. It has been revealed that the temperature is more preferably 100° C. or lower and more preferably 40° C. or higher and 100° C. or lower.
  • ⁇ Boiled and pickled cooking methods > (1) Potatoes cut into cubes of 2.5 cm square were dipped in vinegar water (40 mL vinegar/1200 mL water) for 30 minutes and then drained. (2) Boiling water (100° C.) and potatoes (19 pieces) shown in Table 5 were added to a 1 L beaker, which was then covered with aluminum foil and cooked over high heat for 25 minutes. (3) Add corn syrup, comparative oil/fat 1, comparative oil/fat 2 or powdered oil/fat in the formulation shown in Table 5 (at this time, the water temperature is 100° C.), stir, and simmer for 20 minutes ..
  • potatoes were taken out in advance only for those to which the comparative fats and oils 2 were added, the comparative fats and oils 2 were added to a beaker and stirred at 5000 rpm for 3 minutes, then the potatoes were returned and simmered for 20 minutes on low heat.
  • the beaker was immersed in ice water to take rough heat.
  • the dish was placed in a refrigerator (4° C.) while being dipped in the boiling liquid, and dipped.
  • the average value of the Cyan strength of the obtained surface is shown in Table 6, and the average value of the Cyan strength of the cross section is shown in Table 7.
  • Example 7 As shown in Table 7, in Comparative Examples 3-1 and 3-2, the oil-soluble component hardly penetrated into the center of the potato even after the pickling and cooking, whereas in Example 3, it can be seen that the oil-soluble component has penetrated to the center of the potato by setting the soaking time to 1 hour or more and 26 hours or less. In particular, it has been clarified that the oil-soluble component can be firmly permeated by setting the soaking time to 4 hours or more and 26 hours or less.
  • the time for soaking the foodstuff is preferably more than 0 hour, more preferably 4 hours or more, and further preferably 6 hours or more.
  • Example 2 in Test Example 2 Compared the results of Example 2 in Test Example 2 with Example 3 in this Test Example, the oil-soluble component is noticeable on the potato surface of Example 3 cooked using a powdery fat mixture. It was found that it is preferable that the food material is heated by including the heating step using the powdered oil and fat mixture before the soaking step.
  • Powdered fats and oils 4-1 and 4-2 prepared by the above method are added to the potatoes, and oxidised milk fat or garlic oil is added to the simmer and cooked. At the same time, dairy flavor or garlic flavor is felt when the potatoes are cooked. I examined whether or not.
  • ⁇ Boiled and pickled cooking methods > (1) Potatoes cut into cubes of 2.5 cm square were dipped in vinegar water (40 mL vinegar/1200 mL water) for 30 minutes and then drained. (2) Boiling water (100° C.) and potatoes (6 pieces) in the amounts shown in Table 9 were added to a 500 mL beaker, which was then covered with aluminum foil and cooked over high heat for 25 minutes. (3) In the formulation shown in Table 9, materials other than water were added (at this time, the temperature of water was 100° C.), and the mixture was stirred, simmered, and boiled for 20 minutes. (4) The beaker was immersed in ice water to take rough heat. (5) The dish was placed in a refrigerator (4° C.) while immersed in the boiling liquid, and soaked for 4 hours.
  • the method for producing a food, the cooking time shortening agent, and the method for shortening the cooking time of the food provided by the present invention it is possible to quickly permeate the oil-soluble component into the food material to shorten the cooking time. In addition to making it possible, it is possible to provide delicious food with excellent flavor.
  • the method for producing food, the cooking time shortening agent, and the method for shortening the cooking time of food provided by the present invention are not limited to the above-described embodiments and examples, and do not impair the effects of the invention. Various changes can be made in the range.

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Abstract

The purpose of the present invention is to provide a method for producing a food that enables the quick infiltration of an oil-soluble ingredient into a food material, a cooking time shortening agent and a method for reducing food-cooking time. The method for producing a food and the method for reducing food-cooking time comprises: a step for obtaining a powdered oil mixture by mixing powdered oil in water at a temperature of 2-100°C; and a step for dipping a food material into the powdered oil mixture. Additionally, the cooking time shortening agent has the powdered oil as an active ingredient.

Description

食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法Food manufacturing method, cooking time reducing agent, and method for shortening food cooking time
　本発明は、短時間でおいしく食品を調理する方法に関し、より詳細には、食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法である。 The present invention relates to a method for deliciously cooking food in a short time, more specifically, a method for producing a food, a cooking time shortening agent, and a method for shortening the cooking time of food.
　食材に風味を浸透させる方法として、漬け込み、煮込み、インジェクション等の調理方法が挙げられる。これらの調理方法においては、調味料などが含まれる液体に食材を浸漬する又は打ち込むことで、長時間に亘って液体と食材とを接触させて、液体中の調味成分及び香り成分を食材中に浸透させるものである。 ❖ Cooking methods such as pickling, simmering, and injection can be mentioned as a method to penetrate the flavor into the ingredients. In these cooking methods, by dipping or driving the foodstuff in a liquid containing a seasoning or the like, the liquid is brought into contact with the foodstuff for a long time, and the seasoning component and the scent component in the liquid are added to the foodstuff. It is what penetrates.
　一般的に、調味成分は水溶性であり、香り成分は油溶性であることが多い。上記の調理方法として、漬け込み及び煮込みを選択した場合には、調味料などが含まれる液体の上方に油脂成分が上澄みとして溜まりやすく、食材と油脂成分とを充分に接触させることが困難であった。このため、食材に香り成分等の油溶性成分を十分に浸透させるためには、調理時間を長くする必要があった。 Generally, seasoning components are often water-soluble and aroma components are often oil-soluble. When pickling or simmering was selected as the above cooking method, the oil and fat component was likely to accumulate as a supernatant above the liquid containing the seasoning, and it was difficult to bring the food material and the oil and fat component into sufficient contact with each other. .. Therefore, in order to sufficiently permeate the oil-soluble components such as the scent component into the food material, it is necessary to lengthen the cooking time.
　ここで、食品に用いられる油脂の一種として粉末油脂がある。従来から、粉末油脂は、インジェクション等の調理用の素材、粉末スープ等様々な食品に添加される食用素材として用いられている。 Here, powdered fats and oils are one type of fats and oils used in foods. BACKGROUND ART Powdered fats and oils have been conventionally used as a material for cooking such as injection and an edible material added to various foods such as powdered soup.
　特許文献１には、食肉インジェクション用の液体に、作業性の向上や、得られる食肉加工品のテクスチャーの改善を目的として、でん粉を添加して、更にその分散性の向上を目的として、粉末油脂を添加することが記載されている。 Patent Document 1 discloses that powdered fats and oils are added to a liquid for meat injection for the purpose of improving workability and improving the texture of the processed meat product obtained by adding starch, and further improving the dispersibility thereof. Is added.
　また、特許文献２には、加熱調理後の肉の歩留向上、食感改良及び油脂由来の風味向上を目的として、平均粒径２０μｍ以下で、且つ糊化開始温度が７０℃以下の澱粉と、水に油脂の８５％以上、好ましくは９０％以上が１０～２００μｍの大きさで油滴又は油塊として分散した状態にある、疑似乳化状の油脂を、これらを含む混合液に調製して、その混合液を生肉に浸透させる処理をすることが記載されている。 In Patent Document 2, starch having an average particle size of 20 μm or less and a gelatinization starting temperature of 70° C. or less is used for the purpose of improving the yield of meat after heating, improving texture, and improving the flavor derived from fats and oils. A pseudo-emulsified oil and fat in which 85% or more, preferably 90% or more, of oils and fats in water are dispersed in the form of oil droplets or oil lumps with a size of 10 to 200 μm is prepared as a mixed liquid containing them. It is described that the mixture is soaked into raw meat.
特開２００１－２５８５１１号公報Japanese Patent Laid-Open No. 2001-258511 特開平１１－２６６８３５号公報JP, 11-266835, A
　しかしながら、特許文献１には、インジェクション用の液体に粉末油脂を添加することが記載されているに過ぎず、粉末油脂を添加することで、漬け込み時間を短くすることが可能である点については、記載されておらず、示唆もない。 However, Patent Document 1 merely describes adding powdered fats and oils to an injection liquid, and by adding powdered fats and oils, it is possible to shorten the pickling time. It is not listed or suggested.
　また、特許文献２には、混合液を生肉に浸透させる方法として、インジェクションを選択しており、噴霧や浸漬によっては、時間をかけても混合液が肉塊の内部まで浸透しないことが問題点として挙げられている。 In addition, in Patent Document 2, injection is selected as a method for permeating the mixed solution into the raw meat, and there is a problem that the mixed solution does not permeate into the inside of the meat mass even if it takes time depending on spraying or immersion. Are listed as.
　そこで、本発明は、油溶性成分を食材にすばやく浸透させることを可能とする食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法を提供することを目的とする。 Therefore, an object of the present invention is to provide a food manufacturing method, a cooking time shortening agent, and a food shortening method that allow oil-soluble components to quickly permeate foodstuffs.
　本発明者等は、鋭意検討の結果、所定温度の水に粉末油脂を混合した粉末油脂混合液に食材を漬け込むことにより、容易に油溶性成分を食材に浸透させることが可能であることを見出し、本発明を完成させた。 The present inventors, as a result of diligent study, found that it is possible to easily permeate an oil-soluble component into a foodstuff by immersing the foodstuff in a powdered fat/oil mixture obtained by mixing the powdered fat/oil with water at a predetermined temperature. The present invention has been completed.
　すなわち、本発明による第１の観点では、本発明は、２℃以上１００℃以下の水に粉末油脂を混合して粉末油脂混合液を得る工程と、前記粉末油脂混合液に食材を漬け込む工程と、を含むことを特徴とする食品の製造方法を提供するものである。 That is, in the first aspect of the present invention, the present invention comprises a step of mixing powder oil and fat with water at 2° C. or higher and 100° C. or lower to obtain a powder oil/fat mixture, and a step of immersing foodstuffs in the powder oil/fat mixture. The present invention provides a method for producing a food, which comprises:
　本発明による食品の製造方法においては、前記粉末油脂の脂肪球のメディアン径が０．０１μｍ以上１００μｍ以下であることが好ましい。 In the method for producing a food according to the present invention, it is preferable that the median diameter of the fat globules of the powdered oil is 0.01 μm or more and 100 μm or less.
　本発明による食品の製造方法においては、前記粉末油脂が、食用油脂を５質量％以上８０質量％以下含有することが好ましい。 In the method for producing a food according to the present invention, it is preferable that the powdered oil and fat contains 5% by mass or more and 80% by mass or less of edible oil/fat.
　本発明による食品の製造方法においては、前記水１００質量部に対して、前記粉末油脂を１質量部以上５０質量部以下混合することが好ましい。 In the method for producing a food according to the present invention, it is preferable to mix 1 part by mass or more and 50 parts by mass or less of the powdered fat and oil with 100 parts by mass of the water.
　本発明による食品の製造方法においては、前記漬け込む工程を０℃超１００℃以下で行うことが好ましい。 In the method for producing a food according to the present invention, it is preferable that the soaking step is performed at a temperature higher than 0°C and 100°C or lower.
　本発明による食品の製造方法においては、前記漬け込む工程が、０時間超４８時間以下であることが好ましい。 In the method for producing a food according to the present invention, it is preferable that the soaking step is performed for more than 0 hours and 48 hours or less.
　本発明による食品の製造方法においては、前記食材が加熱してあることが好ましい。 In the food manufacturing method according to the present invention, it is preferable that the food material is heated.
　また、本発明による第２の観点では、本発明は、粉末油脂を有効成分とする、調理時間短縮剤を提供するものである。 Further, according to a second aspect of the present invention, the present invention provides a cooking time shortening agent containing powdered oil and fat as an active ingredient.
　本発明による調理時間短縮剤においては、前記粉末油脂の脂肪球のメディアン径が０．０１μｍ以上１００μｍ以下であることが好ましい。 In the cooking time shortening agent according to the present invention, the median diameter of the fat globules of the powdered fat and oil is preferably 0.01 μm or more and 100 μm or less.
　本発明による調理時間短縮剤においては、前記粉末油脂が、食用油脂を５質量％以上８０質量％以下含むことが好ましい。 In the cooking time shortening agent according to the present invention, it is preferable that the powdered oil and fat contains 5% by mass or more and 80% by mass or less of edible oil/fat.
　本発明による調理時間短縮剤においては、該調理時間短縮剤は、２℃以上１００℃以下の水に混合して用いることが好ましい。 In the cooking time shortening agent according to the present invention, it is preferable to use the cooking time shortening agent by mixing with water at 2° C. or higher and 100° C. or lower.
　さらに、本発明による第３の観点では、本発明は、２℃以上１００℃以下の水に粉末油脂を混合した粉末油脂混合液に食材を漬け込むことを含む、食品の調理時間を短縮する方法を提供するものである。 Further, according to a third aspect of the present invention, the present invention provides a method for shortening the cooking time of a food, which comprises immersing a food material in a powdered oil/fat mixed solution prepared by mixing powdered oil/fat with water at 2° C. or higher and 100° C. or lower. Is provided.
　本発明により提供される、食品の製造方法、調理時間短縮剤、または食品の調理時間を短縮する方法によれば、油溶性成分を食材にすばやく浸透させて調理時間を短縮することを可能とするとともに、風味に優れたおいしい食品を提供することを可能とする。ここで、油溶性成分とは、例えば、食用油脂および食用油脂に溶解する成分である。食用油脂に溶解する成分としては、香料、着色剤、乳化剤、香辛料抽出物及び抗酸化剤などが挙げられる。 According to the method for producing a food, the cooking time shortening agent, or the method for shortening the cooking time of the food provided by the present invention, it is possible to quickly permeate an oil-soluble component into a food material to shorten the cooking time. At the same time, it is possible to provide delicious food with excellent flavor. Here, the oil-soluble component is, for example, an edible oil or fat and a component soluble in the edible oil or fat. Examples of components that dissolve in edible fats and oils include flavors, colorants, emulsifiers, spice extracts and antioxidants.
　以下に、本発明により提供される、食品の製造方法、調理時間短縮剤及び調理時間を短縮する方法に関する具体的な実施形態を説明する。 Specific embodiments of the method for producing food, the cooking time shortening agent, and the method for shortening the cooking time provided by the present invention will be described below.
〔１．食品の製造方法〕
　本発明により提供される、食品の製造方法は、２℃以上１００℃以下の水に粉末油脂を混合して粉末油脂混合液を得る工程と、前記粉末油脂混合液に食材を漬け込む工程と、を含むものである。 [1. Food manufacturing method]
The method for producing a food product provided by the present invention comprises a step of mixing a powdered fat and oil with water at 2° C. or higher and 100° C. or lower to obtain a powdered fat and oil mixed solution, and a step of immersing foodstuffs in the powdered fat and oil mixed solution. It includes.
　また、前記水が４℃以上１００℃以下であることが好ましく、１０℃以上１００℃以下であることがより好ましく、１５℃以上１００℃以下であることがさらに好ましく、１８℃以上１００℃以下であることがさらにより好ましく、２０℃以上１００℃以下であることがことさらに好ましく、３５℃以上１００℃以下であることが特に好ましい。 Further, the water is preferably 4° C. or higher and 100° C. or lower, more preferably 10° C. or higher and 100° C. or lower, further preferably 15° C. or higher and 100° C. or lower, and 18° C. or higher and 100° C. or lower. More preferably, it is more preferably 20° C. or more and 100° C. or less, and particularly preferably 35° C. or more and 100° C. or less.
　前記水は、水以外に、水の供給源となる、例えば、醤油、塩、酢等の調味料、コンソメスープ、かつおだしスープ、昆布スープ等の出汁スープ、牛乳、豆乳、スキムミルク、トマトジュース等であってもよい。また牛乳、豆乳、スキムミルク、トマトジュース等に含まれる水分もここでいう水に含まれる。 In addition to water, the water serves as a source of water, for example, seasonings such as soy sauce, salt and vinegar, consomme soup, bonito soup, soup stock such as kelp soup, milk, soy milk, skim milk, tomato juice, etc. May be Further, water contained in milk, soy milk, skim milk, tomato juice, etc. is also included in the water.
　また、粉末油脂の脂肪球のメディアン径が、０．０１μｍ以上１００μｍ以下であることが好ましく、０．０１μｍ以上５０μｍ以下であることがより好ましく、０．１μｍ以上５０μｍ以下であることがさらに好ましく、０．１μｍ以上１０μｍ以下であることがさらにより好ましく、０．１μｍ以上５μｍ以下であることが特に好ましい。粉末油脂の脂肪球のメディアン径は、小さい方が浸透性をより向上させることができる。 Further, the median diameter of the fat globules of the powdered oil is preferably 0.01 μm or more and 100 μm or less, more preferably 0.01 μm or more and 50 μm or less, and further preferably 0.1 μm or more and 50 μm or less, The thickness is more preferably 0.1 μm or more and 10 μm or less, and particularly preferably 0.1 μm or more and 5 μm or less. The smaller the median diameter of the fat globules of the powdered oil, the more the permeability can be improved.
　粉末油脂の脂肪球のメディアン径は、以下の手順にて測定することができる。
＜脂肪球径の測定＞
　レーザ回折式粒度分布測定装置（製品名：ＳＡＬＤ－２２００、株式会社島津製作所製）を用いて、以下の条件にて、粉末油脂組成物の脂肪球径（１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径）を測定する。さらに、９０％脂肪球径及び１０％脂肪球径から、脂肪球径分布（９０％脂肪球径－１０％脂肪球径）を算出する。なお、１０％脂肪球径、９０％脂肪球径、及び５０％脂肪球径は、横軸に粒子径、縦軸に積算％とした分布曲線において、それぞれ、縦軸の積算値が１０％のときに当該分布曲線が交差する横軸の粒子径の値、縦軸の積算値が９０％のときに当該分布曲線が交差する横軸の粒子径の値、及び縦軸の積算値が５０％のときに当該分布曲線が交差する横軸の粒子径の値を意味する。
（測定条件）
屈折率：１．６０－０．５ｉ
分散媒：水
ポンプスピード：８ The median diameter of fat globules of powdered fats and oils can be measured by the following procedure.
<Measurement of fat globule diameter>
Using a laser diffraction particle size distribution analyzer (product name: SALD-2200, manufactured by Shimadzu Corporation), under the following conditions, the fat globules (10% fat globules, 90% fat globules) of the powdered fat composition are obtained. Diameter, and 50% fat globule diameter). Further, a fat globule size distribution (90% fat globule size-10% fat globule size) is calculated from the 90% fat globule size and the 10% fat globule size. In the distribution curves of 10% fat globule diameter, 90% fat globule diameter, and 50% fat globule diameter, the abscissa is the particle diameter and the ordinate is the cumulative%, and the cumulative value on the vertical axis is 10%, respectively. Sometimes the value of the particle size on the horizontal axis where the distribution curve intersects, the value of the particle size on the horizontal axis where the distribution curve intersects when the distribution value of 90% is 90%, and the integrated value of the vertical axis is 50% Means the value of the particle diameter on the horizontal axis at which the distribution curve intersects.
(Measurement condition)
Refractive index: 1.60-0.5i
Dispersion medium: Water Pump speed: 8
　本発明により提供される、食品の製造方法は、水１００質量部に対して、粉末油脂を１質量部以上５０質量部以下混合することが好ましく、１質量部以上４５質量部以下混合することがより好ましく、５質量部以上４５質量部以下混合することがさらに好ましく、５質量部以上４０質量部以下混合することがさらにより好ましい。 According to the method for producing a food provided by the present invention, it is preferable to mix 1 part by mass or more and 50 parts by mass or less of powdered fat with 100 parts by mass of water, and preferably 1 part by mass or more and 45 parts by mass or less. It is more preferable to mix 5 parts by mass or more and 45 parts by mass or less, still more preferably 5 parts by mass or more and 40 parts by mass or less.
　また、漬け込む工程を、０℃超１００℃以下で行うことが好ましく、０℃超８０℃以下で行うことがより好ましく、０℃超７０℃以下で行うことがさらに好ましく、０℃超６０℃以下で行うことがさらにより好ましい。 Further, the step of immersing is preferably carried out at a temperature higher than 0°C and lower than 100°C, more preferably higher than 0°C and lower than 80°C, further preferably higher than 0°C and lower than 70°C, and higher than 0°C and lower than 60°C. Even more preferably,
　さらに、漬け込む工程が、０時間超であることが好ましく、０．５時間以上であることがより好ましく、１時間以上であることがさらに好ましく、２時間以上であることがさらにより好ましく、４時間以上であることが特に好ましい。上限は特にないが、４８時間以下であることが好ましい。 Further, the step of soaking is preferably longer than 0 hour, more preferably 0.5 hour or longer, further preferably 1 hour or longer, still more preferably 2 hours or longer, and 4 hours. The above is particularly preferable. There is no particular upper limit, but it is preferably 48 hours or less.
〔１－１．粉末油脂〕
　ここで、粉末油脂について説明する。粉末油脂は、例えば賦形剤と混合された食用油脂のエマルジョンを乾燥することによって得ることができる。この粉末油脂には、必要に応じて、乳化剤を含有せしめてもよい。また、食用油脂のほか、食用油脂に溶解する成分を含有せしめてもよい。食用油脂に溶解する成分としては、特に限定されないが、例えば、香料、着色剤、香辛料抽出物、抗酸化剤などが挙げられる。 [1-1. Powdered fat and oil]
Here, the powdery fat and oil will be described. Powdered fats and oils can be obtained by, for example, drying an emulsion of edible fats and oils mixed with an excipient. An emulsifier may be added to this powdered fat and oil, if necessary. Further, in addition to the edible oil and fat, a component soluble in the edible oil and fat may be contained. The components that dissolve in edible oils and fats are not particularly limited, and examples thereof include flavors, colorants, spice extracts, antioxidants, and the like.
　食用油脂としては、特に制限はなく、適宜選択し得る。例えば、大豆油、菜種油、パーム油、コーン油、オリーブ油、ゴマ油、紅花油、ヒマワリ油、綿実油、米油、落花生油、パーム核油、ヤシ油等の植物油脂；牛脂、豚脂、鶏油等の動物油脂；あるいはこれら油脂に分別、水素添加、エステル交換などを施した加工油脂等が挙げられる。食用油脂は、１種を単品で用いてもよく、あるいは２種以上が混合されたものを用いてもよいが、ヨウ素価が０以上１６０以下であることが好ましく、０以上１４０以下であることがより好ましい。また、食用油脂の融点は、７０℃以下であることが好ましく、５５℃以下であることがより好ましい。なお、ここでいう融点とは、「基準油脂分析試験法２．２．４．２　融点（上昇融点）」に従って測定した値を意味する。 The edible oil/fat is not particularly limited and may be appropriately selected. For example, vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil; beef tallow, lard, chicken oil, etc. Animal fats and oils; or processed fats and oils obtained by subjecting these fats and oils to fractionation, hydrogenation, transesterification and the like. As the edible oil and fat, one kind may be used alone, or two or more kinds may be used as a mixture, but the iodine value is preferably 0 or more and 160 or less, and 0 or more and 140 or less. Is more preferable. Moreover, the melting point of the edible oil/fat is preferably 70° C. or lower, and more preferably 55° C. or lower. The melting point as used herein means the value measured according to the “standard oil and fat analysis test method 2.2.4.2, melting point (increasing melting point)”.
　前記食用油脂は、粉末油脂中に５質量％以上８０質量％以下含まれていることが好ましく、１０質量％以上７０質量％以下含まれていることがより好ましく、２０質量％以上６０質量％以下含まれていることがさらに好ましく、２５質量％以上５５質量％以下含まれていることがさらにより好ましい。 The edible oil/fat is preferably contained in the powdered oil/fat in an amount of 5% by mass or more and 80% by mass or less, more preferably 10% by mass or more and 70% by mass or less, and 20% by mass or more and 60% by mass or less. It is more preferable that the content is 25% by mass or more and 55% by mass or less.
　乳化剤は、特に限定されず、通常、粉末油脂を製造する際に使用するものを使うことができるが、例えば、ポリグリセリン脂肪酸エステル、レシチン、ショ糖脂肪酸エステル、モノグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル及びプロピレングリコール脂肪酸エステルから選ばれる１種又は２種以上が好ましく、モノグリセリン脂肪酸エステル及びソルビタン脂肪酸エステルから選ばれる１種又は２種以上がさらに好ましい。乳化剤のＨＬＢは、１以上１５以下であることが好ましく、１以上１０以下であることがより好ましく、２以上８以下であることがさらに好ましい。 The emulsifier is not particularly limited, and those used in the production of powdered fats and oils can be used, and examples thereof include polyglycerin fatty acid ester, lecithin, sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester and One or more selected from propylene glycol fatty acid esters are preferable, and one or more selected from monoglycerin fatty acid esters and sorbitan fatty acid esters are more preferable. The HLB of the emulsifier is preferably 1 or more and 15 or less, more preferably 1 or more and 10 or less, and further preferably 2 or more and 8 or less.
　賦形剤は、主として油性成分を被覆することにより粉末油脂を形成し、さらに、油性成分の滲み出しを防止するものである。このような賦形剤は、特に限定されず、通常、粉末油脂を製造する際に使用するものを使うことができるが、例えば、デンプン（オクテニルコハク酸デンプン等）、水あめ、粉あめ、コーンシロップ、ショ糖（スクロース）、ブドウ糖（グルコース）、麦芽糖（マルトース）、乳糖（ラクトース）、果糖（フルクトース）、ガラクトース、トレハロース、デキストリン、アルギン酸ナトリウム、カラギーナン等の糖類；エリスリトール、ソルビトール、マンニトール、マルチトール、ラクチトール、パラチニット、還元水飴等の糖アルコール；小麦粉；ゼラチン；キサンタンガム、グァーガム、アラビアガム、トラガントガム等のガム質が挙げられる。賦形剤は、１種を単品で用いてもよく、２種以上を併用してもよい。 Excipients mainly form oils and fats by coating oily ingredients and prevent the oily ingredients from seeping out. Such excipients are not particularly limited, and those normally used in the production of powdered fats and oils can be used, and examples thereof include starch (starch octenyl succinate, etc.), starch syrup, starch syrup, corn syrup, Sugars such as sucrose (sucrose), glucose (glucose), maltose (maltose), lactose (lactose), fructose (fructose), galactose, trehalose, dextrin, sodium alginate, carrageenan; erythritol, sorbitol, mannitol, maltitol, lactitol. , Sugar alcohols such as palatinit and reduced starch syrup; wheat flour; gelatin; gum qualities such as xanthan gum, guar gum, gum arabic and tragacanth gum. As the excipient, one kind may be used alone, or two or more kinds may be used in combination.
　前記賦形剤は、好ましくは糖類及びガム質から選ばれる１種又は２種以上であり、より好ましくはオクテニルコハク酸デンプン、コーンシロップ、デキストリン及びアラビアガムから選ばれる１種又は２種以上であり、さらに好ましくはコーンシロップ、デキストリン及びアラビアガムから選ばれる１種又は２種以上であり、さらにより好ましくはコーンシロップである。前記糖類の平均分子量は、４００以上２００００以下であることが好ましく、５００以上１５０００以下であることがより好ましい。また、糖類のデキストロース当量（ＤＥ）は、１０以上５０以下であることが好ましく、１０以上４０以下であることがより好ましく、１０以上３５以下であることがさらに好ましい。 The excipient is preferably one or more selected from sugars and gums, more preferably one or more selected from octenyl succinate starch, corn syrup, dextrin and gum arabic. More preferably one or more selected from corn syrup, dextrin and gum arabic, and even more preferably corn syrup. The average molecular weight of the saccharide is preferably 400 or more and 20,000 or less, and more preferably 500 or more and 15,000 or less. The dextrose equivalent (DE) of the saccharide is preferably 10 or more and 50 or less, more preferably 10 or more and 40 or less, and further preferably 10 or more and 35 or less.
　前記賦形剤の粉末油脂中の含有量は、通常、１５質量％以上９０質量％以下であることが好ましく、２０質量％以上９０質量％以下であることがより好ましく、３０質量％以上８５質量％以下であることがさらに好ましく、４０質量％以上７０質量％以下であることがさらにより好ましい。 The content of the excipient in the powdered fat or oil is usually preferably 15% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 90% by mass or less, and 30% by mass or more and 85% by mass or less. % Or less, more preferably 40% by mass or more and 70% by mass or less.
　粉末油脂は、食用油脂、乳化剤及び賦形剤の他にも、発明の効果を損ねない範囲において、リン酸水素二カリウム、硫酸二カリウム、クエン酸三ナトリウムなどのｐＨ調整剤；トコフェロール等の抗酸化剤；上記賦形剤以外の甘味料；安定剤；香料；着色剤；炭酸カルシウム、二酸化チタン、カゼインナトリウム等を含んでもよい。 In addition to edible oils and fats, emulsifiers, and excipients, powdered oils and fats are pH-adjusting agents such as dipotassium hydrogen phosphate, dipotassium sulfate, and trisodium citrate, etc. within the range that does not impair the effects of the invention; An oxidizing agent; a sweetener other than the above excipients; a stabilizer; a flavor; a coloring agent; calcium carbonate, titanium dioxide, sodium caseinate and the like may be included.
　このような粉末油脂は、以下の（ａ）乃至（ｃ）の工程を経ることで得られる。各（ａ）乃至（ｃ）の工程について詳しく説明する。
（ａ）食用油脂、水及び賦形剤を含む混合液を得る工程
（ｂ）前記混合物を乳化させてエマルジョンを得る工程
（ｃ）前記エマルジョンを乾燥する工程 Such powdered fats and oils can be obtained through the following steps (a) to (c). The steps (a) to (c) will be described in detail.
(A) a step of obtaining a mixed solution containing edible fats and oils, water and an excipient (b) a step of emulsifying the mixture to obtain an emulsion (c) a step of drying the emulsion
　（ａ）の工程においては、食用油脂及び賦形剤の合計１００質量部に対して、通常、３０質量部以上２００質量部以下、好ましくは３０質量部以上１５０質量部以下の水を混合して混合液を調製する。このとき、予め、食用油脂に乳化剤を添加しておいてもよい。また、食用油脂に溶解する成分として、例えば、香料、着色剤、香辛料抽出物、抗酸化剤等を、適宜添加してもよい。 In the step (a), 30 parts by mass or more and 200 parts by mass or less, preferably 30 parts by mass or more and 150 parts by mass or less of water is mixed with 100 parts by mass of the total amount of the edible oil/fat and the excipient. Prepare a mixture. At this time, an emulsifier may be added to the edible oil and fat in advance. In addition, for example, a flavoring agent, a coloring agent, a spice extract, an antioxidant, or the like may be appropriately added as a component that dissolves in edible oil and fat.
　（ｂ）の工程においては、汎用の方法を用いることが可能であり、例えばホモジナイザー、ホモミキサー、高圧乳化機、高圧均質機、コロイドミル等により乳化処理を行いエマルジョンを得る。 In the step (b), a general-purpose method can be used. For example, a homogenizer, a homomixer, a high-pressure emulsifier, a high-pressure homogenizer, a colloid mill and the like are emulsified to obtain an emulsion.
　（ｃ）の工程においては、汎用の方法を用いることが可能であり、例えば、真空乾燥、真空凍結乾燥、真空ベルト乾燥、真空ドラム乾燥、スプレードライヤー等を用いてエマルジョンの乾燥を行う。 In the step (c), a general-purpose method can be used. For example, the emulsion is dried using vacuum drying, vacuum freeze drying, vacuum belt drying, vacuum drum drying, spray dryer, or the like.
〔１－２．食材〕
　本発明における食材は、特に限定するものではないが、例えば、野菜、畜肉、魚介類、これらの加工品が挙げられ、根菜、牛肉、豚肉、鶏肉、魚、貝が好ましい。また、これらの食材は、予め加熱してあることが好ましい。 [1-2. Foodstuff〕
The food material in the present invention is not particularly limited, but examples thereof include vegetables, livestock meat, seafood and processed products thereof, and root vegetables, beef, pork, chicken, fish and shellfish are preferable. Further, it is preferable that these food materials are preheated.
〔１－３．食品〕
　ここで、本発明における食品とは、肉じゃが、筑前煮、豚の角煮、おでん、味付き卵、煮魚、シチュー、カレー、ポトフ等の煮込み料理；親子丼、牛丼等の丼物の具材などの喫食直前の食品及び唐揚げ用漬け肉、トンカツ用漬け肉及びフライや天ぷら用の肉・魚介類など最終調理前の食品を含むものである。 [1-3. Food]
Here, the foods in the present invention include meat and potatoes, boiled chikuzen, simmered pork, oden, seasoned eggs, boiled fish, stews, curries, potofu, and the like; ingredients for bowls such as oyakodon and beef bowl. It includes foods just before eating such as timber, pickled meats for deep-fried fried chicken, pickled meats for pork cutlet, and foods for final cooking such as meats and seafood for fries and tempura.
〔２．調理時間短縮剤〕
　本発明により提供される、調理時間短縮剤は、粉末油脂を有効成分とするものである。粉末油脂の詳しい内容は、上述の〔１－１．粉末油脂〕にて説明したとおりであり、その構成中には油溶性成分を含有する。この油溶性成分により、例えば、食材に風味及び色から選ばれる１種又は２種を付与することができる。ここで風味とは、香り及び味から選ばれる１種又は２種である。 [2. Cooking time shortening agent]
The cooking time shortening agent provided by the present invention contains powdered oil and fat as an active ingredient. The detailed contents of the powdered fat and oil are described in [1-1. Powdered fats and oils], and the composition contains an oil-soluble component. With this oil-soluble component, for example, one or two selected from flavor and color can be added to the food material. Here, the flavor is one or two selected from aroma and taste.
　また、粉末油脂の脂肪球のメディアン径が、０．０１μｍ以上１００μｍ以下であることが好ましい。 Also, the median diameter of the fat globules of the powdered oil is preferably 0.01 μm or more and 100 μm or less.
　さらに、粉末油脂が、食用油脂を５質量％以上８０質量％以下含むことが好ましく、１０質量％以上７０質量％以下含むことがより好ましく、２０質量％以上６０質量％以下含むことがさらに好ましく、２５質量％以上５５質量％以下含むことがさらにより好ましい。 Furthermore, the powdered fat and oil preferably contains edible fat and oil in an amount of 5% by mass or more and 80% by mass or less, more preferably 10% by mass or more and 70% by mass or less, and further preferably 20% by mass or more and 60% by mass or less, It is even more preferable that the content is 25 mass% or more and 55 mass% or less.
　本発明により提供される、調理時間短縮剤は、２℃以上１００℃以下の水に混合して用いることが好ましく、４℃以上１００℃以下であることがより好ましく、１０℃以上１００℃以下であることがさらに好ましく、１５℃以上１００℃以下であることがさらにより好ましく、１８℃以上１００℃以下であることがことさらに好ましく、２０℃以上１００℃以下であることが特に好ましく、３５℃以上１００℃以下であることが最も好ましい。 The cooking time shortening agent provided by the present invention is preferably used by mixing with water at 2° C. or higher and 100° C. or lower, more preferably 4° C. or higher and 100° C. or lower, and 10° C. or higher and 100° C. or lower. It is more preferable that the temperature is 15°C or higher and 100°C or lower, further preferably 18°C or higher and 100°C or lower, particularly preferably 20°C or higher and 100°C or lower, and 35°C or higher. Most preferably, it is 100°C or lower.
〔３．食品の調理時間を短縮する方法〕
　本発明により提供される、食品の調理時間を短縮する方法は、２℃以上１００℃以下の水に粉末油脂を混合した粉末油脂混合液に食材を漬け込むことを含むものである。粉末油脂、食材及び食品の詳しい内容は、上述の〔１－１．粉末油脂〕、〔１－２．食材〕及び〔１－３．食品〕にてそれぞれ説明したとおりであり、その粉末油脂の構成中には油溶性成分を含有する。この油溶性成分により、例えば、食材に風味及び色から選ばれる１種又は２種を付与することができる。ここで風味とは、香り及び味から選ばれる１種又は２種である。 [3. How to shorten the cooking time of food]
The method for shortening the cooking time of foods provided by the present invention comprises immersing a food material in a powdery fat/oil mixture obtained by mixing powdery fat/oil with water at 2° C. or higher and 100° C. or lower. For details of the powdered oil and fats, food materials and foods, refer to [1-1. Powdered fat and oil], [1-2. Ingredients] and [1-3. Food], and the oil-soluble component is contained in the composition of the powder oil. With this oil-soluble component, for example, one or two selected from flavor and color can be added to the food material. Here, the flavor is one or two selected from aroma and taste.
　前記水が４℃以上１００℃以下であることが好ましく、１０℃以上１００℃以下であることがより好ましく、１５℃以上１００℃以下であることがさらに好ましく、１８℃以上１００℃以下であることがさらにより好ましく、２０℃以上１００℃以下であることがことさらに好ましく、３５℃以上１００℃以下であることが特に好ましい。 The water is preferably 4°C or higher and 100°C or lower, more preferably 10°C or higher and 100°C or lower, further preferably 15°C or higher and 100°C or lower, and 18°C or higher and 100°C or lower. Is more preferably, 20° C. or more and 100° C. or less, still more preferably 35° C. or more and 100° C. or less.
　以下に、本発明により提供される、食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法の具体的な実施例について説明する。 Specific examples of the method for producing food, the cooking time shortening agent, and the method for shortening the cooking time of food provided by the present invention will be described below.
＜粉末油脂の調製＞
　まず、本実施例において用いた粉末油脂の調製方法について説明する。粉末油脂の調製に用いた原材料を以下に示す。 <Preparation of powdered oil and fats>
First, a method for preparing the powdered fat and oil used in this example will be described. The raw materials used for the preparation of powdered fats and oils are shown below.
１．菜種油：ヨウ素価１１４．７、融点０℃未満（AJINOMOTOさらさらキャノーラ油、株式会社Ｊ－オイルミルズ製）
２．賦形剤：コーンシロップ、平均分子量７００、ＤＥ２８、水分２５質量％（フジシラップＤ－７５Ｓ、加藤化学株式会社製）
３．酸カゼイン：Ｌａｃｔｉｃ　Ｃａｓｅｉｎ、Ｗｅｓｔｌａｎｄ　Ｃｏ－ｏｐｅｒａｔｉｖｅ　Ｄａｉｒｙ　Ｃｏｍｐａｎｙ　Ｌｔｄ社製
４．水酸化ナトリウム（トーソーパール、東ソー株式会社製）
５．リン酸水素二カリウム（太平化学産業株式会社製）
６．クエン酸三ナトリウム（三栄源エフ・エフ・アイ株式会社製）
７．乳化剤１：ソルビタンモノパルミテート、ＨＬＢ６．７（エマゾールＰ－１０Ｖ、花王株式会社製）
８．乳化剤２：モノグリセリン脂肪酸エステル、ＨＬＢ３．２（ポエムＰ－２００、理研ビタミン株式会社製）
９．着色剤：リケカラーＢＣ－１８（理研ビタミン株式会社製）
１０．パーム核極度硬化油：ヨウ素価０、融点３９℃（株式会社Ｊ－オイルミルズ製）
１１．ガーリックオイル：ヨウ素価１１５、融点０℃未満（Ｊ－ＯＩＬＰＲＯガーリックオイル、株式会社Ｊ－オイルミルズ製）
１２．酸化乳脂：ヨウ素価３０．５、融点３２℃、無水乳脂を以下の調製方法にて酸化させたもの。調製方法（無水乳脂（製品名：バターオイルＣＭＬ、丸和油脂株式会社製、油脂含量：９９．８質量％）２００ｇをステンレスビーカーに入れ、１００℃に保温しながら撹拌し、空気（２００ｍＬ／分）を供給した。空気供給時間を５．２時間として、冷却後、酸化乳脂を得た。過酸化物価を測定したところ、５０．９であった。（株式会社Ｊ－オイルミルズ製）
１３．アラキドン酸含有油脂：ヨウ素価１１０、融点０℃未満、（Ｊ「美味得徳」調味油、株式会社Ｊ－オイルミルズ製）
１４．デキストリン：DE１８（ＭＡＬＴＲＩＮ Ｔ１８０、三昌株式会社製）
１５．アラビアガム（アラビックコールＳＳ、三栄薬品貿易株式会社製） 1. Rapeseed oil: iodine value 114.7, melting point below 0°C (AJINOMOTO Sarasara canola oil, manufactured by J-Oil Mills Co., Ltd.)
2. Excipient: corn syrup, average molecular weight 700, DE28, water content 25% by mass (Fuji Syrup D-75S, manufactured by Kato Chemical Co., Ltd.)
3. 3. Acid casein: Lactic Casein, produced by Westland Co-operate Dairy Company Ltd. 4. Sodium hydroxide (Toso Pearl, manufactured by Tosoh Corporation)
5. Dipotassium hydrogen phosphate (manufactured by Taihei Chemical Industry Co., Ltd.)
6. Trisodium citrate (manufactured by San-Ei Gen FFI Co., Ltd.)
7. Emulsifier 1: sorbitan monopalmitate, HLB6.7 (Emazole P-10V, manufactured by Kao Corporation)
8. Emulsifier 2: monoglycerin fatty acid ester, HLB 3.2 (Poem P-200, manufactured by Riken Vitamin Co., Ltd.)
9. Coloring agent: Rike Color BC-18 (manufactured by Riken Vitamin Co., Ltd.)
10. Extremely hardened palm kernel oil: iodine value 0, melting point 39°C (manufactured by J-Oil Mills Co., Ltd.)
11. Garlic oil: iodine value 115, melting point less than 0°C (J-OILPRO garlic oil, manufactured by J-Oil Mills Co., Ltd.)
12. Oxidized milk fat: Iodine value 30.5, melting point 32° C., anhydrous milk fat oxidized by the following preparation method. Preparation method (anhydrous milk fat (product name: butter oil CML, manufactured by Maruwa Yushi Co., Ltd., oil content: 99.8 mass %), 200 g was put in a stainless beaker and stirred while keeping the temperature at 100° C., and air (200 mL/min) After cooling with air supply time of 5.2 hours, oxidized milk fat was obtained.The peroxide value was measured to be 50.9 (manufactured by J-Oil Mills Co., Ltd.).
13. Arachidonic acid-containing fats and oils: iodine value 110, melting point less than 0° C., (J "Mtokutoku" seasoning oil, manufactured by J-Oil Mills Co., Ltd.)
14. Dextrin: DE18 (MALTRIN T180, manufactured by Sansho Co., Ltd.)
15. Gum Arabic (Arabic Call SS, Sanei Pharmaceutical Trading Co., Ltd.)
以下の方法にて粉末油脂を調製した。
（１）水相原料の調製
　水８６．２質量部、酸カゼイン４．９７３質量部、水酸化ナトリウム０．１１３質量部を混合し、酸カゼインと水酸化ナトリウムを中和反応させ、カゼインナトリウムを含む水溶液を得た。この水溶液に、コーンシロップ５５．１質量部（固形分として４１．３質量部、水分１３．７質量部）、リン酸水素二カリウム１．６質量部、クエン酸三ナトリウム０．５質量部を混合して、水相原料を得た。
（２）油相原料の調製
　菜種油５０質量部に、乳化剤１を０．５質量部、乳化剤２を０．５質量部及び着色剤０．５質量部を混合し、油相原料を得た。
（３）高圧乳化と乾燥
　前記水相原料１４８．５質量部と前記油相原料５１．５質量部を合一して撹拌することにより、混合液を得た。このとき、脂肪球のメディアン径は、０．６５μｍであった。
　該混合液を、高圧乳化機（ＬＡＢ－２０００、ＳＰＸフローテクノロジー株式会社製）にて５００ｂａｒで処理することにより、Ｏ／Ｗ型エマルジョンを得た。得られたエマルジョンをスプレードライヤー（Ｂ－２９０、日本ビュッヒ株式会社製、ＩＮＬＥＴ１７５℃、ポンプ出力５０％、噴霧空気流量６００Ｌ／時間）を用いて乾燥粉末化することにより調理時間短縮剤としての粉末油脂（着色剤０．５質量％含有）を得た。 Powdered fats and oils were prepared by the following method.
(1) Preparation of Water Phase Raw Material 86.2 parts by mass of water, 4.973 parts by mass of acid casein, and 0.113 parts by mass of sodium hydroxide are mixed to neutralize the acid casein and sodium hydroxide to convert sodium caseinate. An aqueous solution containing it was obtained. 55.1 parts by mass of corn syrup (41.3 parts by mass as solid content, 13.7 parts by mass of water), 1.6 parts by mass of dipotassium hydrogen phosphate, and 0.5 parts by mass of trisodium citrate are added to this aqueous solution. By mixing, an aqueous phase raw material was obtained.
(2) Preparation of oil phase raw material 50 parts by mass of rapeseed oil was mixed with 0.5 parts by mass of emulsifier 1, 0.5 parts by mass of emulsifier 2 and 0.5 parts by mass of colorant to obtain an oil phase raw material.
(3) High-pressure emulsification and drying 148.5 parts by mass of the aqueous phase raw material and 51.5 parts by mass of the oil phase raw material were combined and stirred to obtain a mixed liquid. At this time, the median diameter of the fat globules was 0.65 μm.
The mixed solution was treated with a high-pressure emulsifier (LAB-2000, SPX Flow Technology Co., Ltd.) at 500 bar to obtain an O/W type emulsion. The obtained emulsion is dried and powdered using a spray dryer (B-290, manufactured by Nippon Büchi Co., Ltd., INLET 175° C., pump output 50%, spray air flow rate 600 L/hour) to obtain a powdered oil and fat as a cooking time shortening agent. (Containing 0.5% by mass of colorant).
＜比較油脂１：食用油脂のみ＞
　菜種油９９質量％及び着色剤１質量％を混合して比較油脂１を得た。 <Comparative fats and oils 1: Edible fats and oils only>
Comparative oil 1 was obtained by mixing 99% by mass of rapeseed oil and 1% by mass of a colorant.
＜比較油脂２：食用油脂（乳化剤あり）＞
　菜種油９８．８質量％、乳化剤１を０．１質量％、乳化剤２を０．１質量％及び着色剤１質量％を混合して比較油脂２を得た。 <Comparative oil and fat 2: Edible oil and fat (with emulsifier)>
Comparative oil 2 was obtained by mixing 98.8 mass% of rapeseed oil, 0.1 mass% of emulsifier 1, 0.1 mass% of emulsifier 2 and 1 mass% of colorant.
〔試験例１：鶏肉の漬け込み検討１〕
　温度の異なる水に対して上記の方法にて調製した粉末油脂を混合して得た粉末油脂混合液中に、生の鳥もも肉を漬け込み調理した際の、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いについて検討した。 [Test Example 1: Chicken Pickling Examination 1]
In the powder oil mixture obtained by mixing the powder oil prepared by the above method with respect to water at different temperatures, when the raw chicken thigh meat is soaked and cooked, it is derived from the colorant added to the powder oil. The degree of penetration of oil-soluble components was examined.
＜漬け込み調理方法＞
（１）鳥もも肉を３０ｇずつに切り、袋にいれて冷蔵庫（４℃）で２４時間保存した。
（２）４℃、２０℃、３０℃、４０℃、７０℃の水２７０質量部に対して、粉末油脂３０質量部を混合した後、４℃に冷やして粉末油脂混合液を得た。
（３）各粉末油脂混合液に、鳥もも肉を３個ずつ入れ、冷蔵庫（４℃）に入れて６時間漬け込んだ。 <Cooking method>
(1) 30 g of chicken thigh meat was cut into pieces, put in a bag, and stored in a refrigerator (4° C.) for 24 hours.
(2) 30 parts by mass of powdered fats and oils were mixed with 270 parts by mass of water at 4°C, 20°C, 30°C, 40°C, and 70°C, and then cooled to 4°C to obtain a mixed liquid of powdered fats and oils.
(3) Three pieces of chicken thigh meat were placed in each of the powdery fats and oils mixed solution, placed in a refrigerator (4° C.) and soaked for 6 hours.
＜評価方法＞
　各粉末油脂混合液に漬け込んだ鳥もも肉３個ずつについて、表面及び中央断面（中心の約１ｃｍ２）の色をカラーチャート（Ｃｏｌｏｒ　Ｃｈａｒｔ、ＤＩＣグラフィック株式会社製）の色見本と目視で比較して、表面及び断面の色に最も近い色見本を選択した。３個の鳥もも肉について、それぞれ選択された色見本のＣｙａｎ強度の平均値を求めることにより、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いを評価した。得られた表面及び断面のＣｙａｎ強度の平均値を表１に示す。 <Evaluation method>
Visually compare the color of the surface and the center cross section (about 1 cm 2 at the center) with the color sample of the color chart (Color Chart, manufactured by DIC Graphic Co., Ltd.) for each of the three chicken thighs dipped in each powdered oil mixture. , Selected the color swatch closest to the color of the surface and cross section. The degree of penetration of the oil-soluble component derived from the colorant added to the powdered fat and oil was evaluated by determining the average value of the Cyan intensity of each selected color sample for each of the three chicken thighs. Table 1 shows the average values of the Cyan strengths of the obtained surface and cross section.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示したように、粉末油脂混合液を調製する際の水の温度は、４℃以上７０℃以下とすることで、漬け込み調理の際の鳥もも肉への油溶性成分の浸透が認められた。特に、２０℃以上７０℃以下において優れた浸透性が認められた。
また、水の温度を３０℃以上７０℃以下とすることで、同じ漬け込み時間であっても、鳥もも肉の中心部までしっかりと油溶性成分が浸透しており、４０℃以上７０℃以下においてより顕著だった。 As shown in Table 1, the temperature of the water when preparing the powdery fat/oil mixture is set to 4° C. or higher and 70° C. or lower, so that the penetration of the oil-soluble component into the chicken thigh meat during the pickling cooking is observed. It was Particularly, excellent penetrability was recognized at 20°C or higher and 70°C or lower.
In addition, by setting the temperature of water to 30°C or higher and 70°C or lower, the oil-soluble component firmly penetrates to the center of the chicken thigh even at the same steeping time, and at 40°C or higher and 70°C or lower, It was remarkable.
　以上のとおり、４℃以上７０℃以下の水に粉末油脂を混合した粉末油脂混合液を用いて調理することにより、食材に対して優れた油溶性成分の浸透性を得られることが明らかとなった。よって、本方法を用いることにより、食材に対する油溶性成分の浸透を促進することができるので、短時間で風味に優れた食品を提供することが可能となる。 As described above, it has been clarified that excellent permeability of oil-soluble components to foodstuffs can be obtained by cooking with a powdery fat/oil mixed solution prepared by mixing powdery fat/oil with water at 4°C or higher and 70°C or lower. It was Therefore, by using this method, it is possible to promote the penetration of the oil-soluble component into the food material, and thus it is possible to provide a food having an excellent flavor in a short time.
〔試験例２：鶏肉の漬け込み検討２〕
　生の鶏肉を上記の方法にて調製した粉末油脂、比較油脂１及び比較油脂２を添加した漬け込み液中に漬け込み調理を行った際の、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いについて検討した。 [Test Example 2: Examination of pickling chicken 2]
The oil-soluble components derived from the coloring agent added to the powdered fat and oil when raw chicken meat was prepared by the above-mentioned method and soaked in the pickling liquid containing the comparative oils and fats 1 and 2 and cooked were added. The penetration level was examined.
＜漬け込み調理方法＞
（１）鳥もも肉を３０ｇずつに切り、袋にいれて冷蔵庫（４℃）で２４時間保存した。
（２）表２に示す配合にて、水を沸騰させて（１００℃）、鳥もも肉以外の材料を混合した後、４℃に冷やして漬け込み液を得た。
（３）各漬け込み液を、５０００ｒｐｍで３分間撹拌した。
（４）漬け込み液に、それぞれ１５個の鳥もも肉を入れ、冷蔵庫（４℃）に入れて漬け込んだ。 <Cooking method>
(1) 30 g of chicken thigh meat was cut into pieces, put in a bag, and stored in a refrigerator (4° C.) for 24 hours.
(2) In the formulation shown in Table 2, water was boiled (100° C.) to mix materials other than chicken leg meat and then cooled to 4° C. to obtain a pickling solution.
(3) Each pickling solution was stirred at 5000 rpm for 3 minutes.
(4) 15 chicken thighs were put in the pickling solution, and put in a refrigerator (4°C) for pickling.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　＜評価方法＞
　漬け込み時間０時間（漬け込む前）、１時間、４時間、６時間又は２６時間の鳥もも肉の表面及び断面について、試験例１と同じ方法にて、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いについて評価した。得られた表面のＣｙａｎ強度を表３に示し、断面のＣｙａｎ強度を表４に示す。 <Evaluation method>
Oil-solubility derived from the coloring agent added to the powdered fat and oil in the same method as in Test Example 1 for the surface and cross section of the chicken thigh with a soaking time of 0 hour (before soaking), 1 hour, 4 hours, 6 hours or 26 hours. The degree of penetration of the components was evaluated. Table 3 shows the Cyan strength of the obtained surface, and Table 4 shows the Cyan strength of the cross section.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表３及び表４に示したように、比較例２－１及び２－２の鳥もも肉においては、漬け込み時間を長くしてもほとんど油溶性成分が浸透していないのに対して、実施例２の鳥もも肉は、漬け込み時間１時間以上２６時間以下において油溶性成分の浸透が認められ、４時間以上２６時間以下において顕著であった。また、断面における比較例２－１及び２－２と実施例２とを比較すると、３倍程度の油溶性成分が浸透していた（２６時間のとき）。 As shown in Tables 3 and 4, in the chicken thighs of Comparative Examples 2-1 and 2-2, almost no oil-soluble component penetrated even when the pickling time was long, while Example 2 As for the chicken thigh meat, permeation of the oil-soluble component was observed at a pickling time of 1 hour or more and 26 hours or less, and it was remarkable at 4 hours or more and 26 hours or less. Further, when comparing Comparative Examples 2-1 and 2-2 and Example 2 in the cross section, about 3 times the oil-soluble component had permeated (at 26 hours).
　また、実施例２の結果から、１００℃の水に粉末油脂を混合して得た漬け込み液においても、油溶性成分の浸透を促進できることが分かった。実施例１－１乃至１－５及び実施例２（６時間）の結果から、粉末油脂混合液を得る工程においては、水の温度が、４℃以上１００℃以下であることが好ましく、２０℃以上１００℃以下であることがより好ましく、４０℃以上１００℃以下であることがさらに好ましいことが明らかとなった。 Also, from the results of Example 2, it was found that even the pickling liquid obtained by mixing powdered oil and fat with 100° C. water can promote the penetration of oil-soluble components. From the results of Examples 1-1 to 1-5 and Example 2 (6 hours), the temperature of water is preferably 4° C. or higher and 100° C. or lower in the step of obtaining the powdery fat/oil mixture, and 20° C. It has been revealed that the temperature is more preferably 100° C. or lower and more preferably 40° C. or higher and 100° C. or lower.
　以上のとおり、本方法を用いることにより、食材に対する油溶性成分の浸透を促進することができるので、短時間で風味に優れた食品を提供することが可能となる。 As described above, by using this method, it is possible to promote the permeation of the oil-soluble component into the food material, so that it is possible to provide a food excellent in flavor in a short time.
〔試験例３：ジャガイモの煮込み検討１〕
　ジャガイモを上記の方法にて調製した粉末油脂、比較油脂１及び比較油脂２を添加して煮込み調理するとともに、漬け込み調理を行った際の、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いについて検討した。 [Test Example 3: Sterilization Study 1 of Potato]
Powdered fats and oils prepared by the above method, Comparative fats and oils 1 and 2 were added to the potatoes, and cooked by boiling, and at the time of pickling cooking, oil-soluble components derived from the coloring agent added to the powdered fats and oils were added. The penetration level was examined.
＜煮込み調理及び漬け込み調理方法＞
（１）２．５ｃｍ角の立方体に切ったジャガイモを３０分間酢水（４０ｍＬ食酢／１２００ｍＬ水）に浸したのち、水を切っておいた。
（２）１Ｌのビーカーに、表５に示す量の沸騰した水（１００℃）及びジャガイモ（１９個）を加えて、アルミホイルでふたをして強火で２５分間煮込んだ。
（３）表５に示す配合にて、コーンシロップ、比較油脂１、比較油脂２又は粉末油脂を加えて（このとき、水の温度は１００℃）撹拌し、弱火にした後、２０分間煮込んだ。ここで、比較油脂２を加えるもののみ、あらかじめジャガイモを取り出し、比較油脂２をビーカーに加えて５０００ｒｐｍで３分間撹拌した後、ジャガイモを戻し、弱火にして２０分間煮込んだ。
（４）ビーカーを氷水に浸して粗熱をとった。
（５）煮込み液に浸したまま冷蔵庫（４℃）に入れて漬け込んだ。 <Boiled and pickled cooking methods>
(1) Potatoes cut into cubes of 2.5 cm square were dipped in vinegar water (40 mL vinegar/1200 mL water) for 30 minutes and then drained.
(2) Boiling water (100° C.) and potatoes (19 pieces) shown in Table 5 were added to a 1 L beaker, which was then covered with aluminum foil and cooked over high heat for 25 minutes.
(3) Add corn syrup, comparative oil/fat 1, comparative oil/fat 2 or powdered oil/fat in the formulation shown in Table 5 (at this time, the water temperature is 100° C.), stir, and simmer for 20 minutes .. Here, potatoes were taken out in advance only for those to which the comparative fats and oils 2 were added, the comparative fats and oils 2 were added to a beaker and stirred at 5000 rpm for 3 minutes, then the potatoes were returned and simmered for 20 minutes on low heat.
(4) The beaker was immersed in ice water to take rough heat.
(5) The dish was placed in a refrigerator (4° C.) while being dipped in the boiling liquid, and dipped.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　煮込み調理方法の（５）にて０時間（＜煮込み調理及び漬け込み調理方法＞の（４）直後）、１時間、４時間、６時間及び２６時間漬け込んだジャガイモ各３個ずつについて、試験例１と同じ方法にて、粉末油脂に添加した着色剤に由来する油溶性成分の浸透度合いについて評価した。得られた表面のＣｙａｎ強度の平均値を表６に、断面のＣｙａｎ強度の平均値を表７に示す。 Test Example 1 for 3 potatoes each soaked for 0 hours in (5) of the cooking method (immediately after (4) in <Cooking and pickling cooking method>), 1 hour, 4 hours, 6 hours and 26 hours In the same manner as above, the degree of penetration of the oil-soluble component derived from the colorant added to the powdered oil and fat was evaluated. The average value of the Cyan strength of the obtained surface is shown in Table 6, and the average value of the Cyan strength of the cross section is shown in Table 7.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表６に示したように、比較例３－１及び３－２においては、漬け込み時間を延ばしてもほとんど油溶性成分の浸透が進んでいないのに対して、実施例３においては、漬け込み時間０時間超２６時間以下のジャガイモの表面で油溶性成分の浸透が認められ、１時間以上２６時間以下でより浸透が進み、４時間以上２６時間以下でさらに浸透が進んでいた。 As shown in Table 6, in Comparative Examples 3-1 and 3-2, the oil-soluble component hardly permeated even when the soaking time was extended, whereas in Example 3, the soaking time was 0. Permeation of the oil-soluble component was observed on the surface of the potato for more than 26 hours and less than 1 hour, and further permeation proceeded from 1 hour to 26 hours, and further permeation from 4 hours to 26 hours.
　また、漬け込み時間０時間をみると、比較例３－１及び３－２のＣｙａｎ強度が３．３％及び０％であるのに対して、実施例３のＣｙａｎ強度は１１．７％であり、煮込み調理のみでも油溶性成分が浸透していることが分かる。この結果から、粉末油脂を含む粉末油脂混合液を用いてジャガイモを煮込んでいる際にも、油溶性成分の浸透が進んでいることが明らかとなった。 Further, when the soaking time is 0 hour, the Cyan strengths of Comparative Examples 3-1 and 3-2 are 3.3% and 0%, whereas the Cyan strength of Example 3 is 11.7%. , It can be seen that the oil-soluble component has permeated only by cooking. From these results, it was revealed that the oil-soluble component was permeated even when the potato was boiled using the powder oil mixture containing the powder oil.
　表７に示したように、比較例３－１及び３－２においては、漬け込み調理を行ってもジャガイモの中心へはほとんど油溶性成分が浸透していないのに対して、実施例３においては、漬け込み時間を１時間以上２６時間以下とすることでジャガイモの中心まで油溶性成分が浸透していることが分かる。特に、漬け込み時間を４時間以上２６時間以下とすることにより、油溶性成分をしっかりと浸透させることができることが明らかとなった。 As shown in Table 7, in Comparative Examples 3-1 and 3-2, the oil-soluble component hardly penetrated into the center of the potato even after the pickling and cooking, whereas in Example 3, It can be seen that the oil-soluble component has penetrated to the center of the potato by setting the soaking time to 1 hour or more and 26 hours or less. In particular, it has been clarified that the oil-soluble component can be firmly permeated by setting the soaking time to 4 hours or more and 26 hours or less.
　表６及び表７の結果から、食材の漬け込み時間は、０時間超であることが好ましく、４時間以上であることがより好ましく、６時間以上であることがさらに好ましいことが分かる。 From the results of Tables 6 and 7, it can be seen that the time for soaking the foodstuff is preferably more than 0 hour, more preferably 4 hours or more, and further preferably 6 hours or more.
　また、試験例２における実施例２と本試験例における実施例３の結果を比較すると、粉末油脂混合液を用いて煮込み調理を行った実施例３のジャガイモ表面に対して、油溶性成分の顕著な浸透が認められたことから、漬け込む工程前に、粉末油脂混合液を用いた加熱工程を含むこと等により、食材が加熱してあることが好ましいことが分かった。 In addition, comparing the results of Example 2 in Test Example 2 with Example 3 in this Test Example, the oil-soluble component is noticeable on the potato surface of Example 3 cooked using a powdery fat mixture. It was found that it is preferable that the food material is heated by including the heating step using the powdered oil and fat mixture before the soaking step.
〔試験例４：ジャガイモの煮込み検討２〕
＜粉末油脂４－１乃至４－２の調製方法＞
　表８に示す割合で配合して得られた組成物に対して、計２００質量部となるように水を添加し、（１）水相原料の調製において酸カゼイン及び水酸化ナトリウムを添加せずに、（２）油相原料の調製において乳化剤ミックスを添加した以外は、上記の粉末油脂の調製方法にて調理時間短縮剤としての粉末油脂４－１乃至４－２を調製した。この時、各粉末油脂の脂肪球のメディアン径は、粉末油脂４－１が０．５２μｍ、粉末油脂４－２が０．４７μｍであった。 [Test Example 4: Sterilization Study 2 of Potato]
<Preparation Method of Powdered Oils 4-1 and 4-2>
Water was added to the composition obtained by blending in the proportions shown in Table 8 so that the total amount was 200 parts by mass, and (1) acid casein and sodium hydroxide were not added in the preparation of the aqueous phase raw material. In addition, (2) powdered fats and oils 4-1 to 4-2 as cooking time shortening agents were prepared by the above-mentioned method for preparing powdered fats and oils except that the emulsifier mix was added in the preparation of the oil phase raw material. At this time, the median diameters of the fat globules of the powdered fats and oils were 0.52 μm for the powdered fats and oils 4-1 and 0.47 μm for the powdered fats and oils 4-2.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　ジャガイモを上記の方法にて調製した粉末油脂４－１及び４－２、酸化乳脂又はガーリックオイルを添加して煮込み調理するとともに、漬け込み調理を行った際に、乳風味又はガーリックの風味が感じられるか否かについて検討した。 Powdered fats and oils 4-1 and 4-2 prepared by the above method are added to the potatoes, and oxidised milk fat or garlic oil is added to the simmer and cooked. At the same time, dairy flavor or garlic flavor is felt when the potatoes are cooked. I examined whether or not.
＜煮込み調理及び漬け込み調理方法＞
（１）２．５ｃｍ角の立方体に切ったジャガイモを３０分間酢水（４０ｍＬ食酢／１２００ｍＬ水）に浸したのち、水を切っておいた。
（２）５００ｍＬのビーカーに、表９に示す量の沸騰した水（１００℃）及びジャガイモ（６個）を加えて、アルミホイルでふたをして強火で２５分間煮込んだ。
（３）表９に示す配合にて、水以外の材料を加えて（このとき、水の温度は１００℃）撹拌し、弱火にした後、２０分間煮込んだ。
（４）ビーカーを氷水に浸して粗熱をとった。
（５）煮込み液に浸したまま冷蔵庫（４℃）に入れて4時間漬け込んだ。 <Boiled and pickled cooking methods>
(1) Potatoes cut into cubes of 2.5 cm square were dipped in vinegar water (40 mL vinegar/1200 mL water) for 30 minutes and then drained.
(2) Boiling water (100° C.) and potatoes (6 pieces) in the amounts shown in Table 9 were added to a 500 mL beaker, which was then covered with aluminum foil and cooked over high heat for 25 minutes.
(3) In the formulation shown in Table 9, materials other than water were added (at this time, the temperature of water was 100° C.), and the mixture was stirred, simmered, and boiled for 20 minutes.
(4) The beaker was immersed in ice water to take rough heat.
(5) The dish was placed in a refrigerator (4° C.) while immersed in the boiling liquid, and soaked for 4 hours.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　漬け込み調理の（５）の後、弱火で5分間温めなおしたジャガイモの表面（外側５ｍｍ）及び中心（中心１ｃｍ角）を切り取って、それぞれ専門パネラー３名が喫食し、合議にて、乳風味又はガーリックの風味が感じられるか否かについて評価した。得られた評価結果を表１０に示す。 After soaking and cooking (5), cut the surface (5 mm outside) and the center (1 cm square in the center) of the potatoes that had been reheated for 5 minutes over low heat, and have 3 specialized panelists eat each and discuss with the milk flavor or It was evaluated whether or not the flavor of garlic was felt. Table 10 shows the obtained evaluation results.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　表１０に示したように、比較例４－１及び４－２においては、ジャガイモの表面においてのみ乳風味又はガーリックの風味が感じられたのに対して、実施例４－１及び４－２においては、ジャガイモの表面及び中心の両方でそれぞれ各風味が感じられた。この結果から、油溶性の風味成分を含有する粉末油脂を含む粉末油脂混合液を用いてジャガイモを煮込み調理及び漬け込み調理することにより、ジャガイモに対して、当該油溶性の風味成分を内部まで浸透させることが可能であることが明らかとなった。 As shown in Table 10, in Comparative Examples 4-1 and 4-2, milk flavor or garlic flavor was felt only on the surface of potato, whereas in Examples 4-1 and 4-2. Each flavor was felt on both the surface and the center of the potato. From these results, by cooking and steeping potatoes using a powdered oil/fat mixture containing a powdered oil/fat containing an oil-soluble flavor component, the oil-soluble flavor component is permeated to the inside of the potato by cooking. It became clear that it is possible.
　以上のとおり、本発明により提供される、食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法によれば、油溶性成分を食材にすばやく浸透させて調理時間を短縮することを可能とするとともに、風味に優れたおいしい食品を提供することを可能とする。 As described above, according to the method for producing a food, the cooking time shortening agent, and the method for shortening the cooking time of the food provided by the present invention, it is possible to quickly permeate the oil-soluble component into the food material to shorten the cooking time. In addition to making it possible, it is possible to provide delicious food with excellent flavor.
　なお、本発明により提供される、食品の製造方法、調理時間短縮剤及び食品の調理時間を短縮する方法は、上述の実施形態及び実施例に限定されるものではなく、発明の効果を損ねない範囲において、種々の変更が可能である。 The method for producing food, the cooking time shortening agent, and the method for shortening the cooking time of food provided by the present invention are not limited to the above-described embodiments and examples, and do not impair the effects of the invention. Various changes can be made in the range.

Claims (12)

  1. 　２℃以上１００℃以下の水に粉末油脂を混合して粉末油脂混合液を得る工程と、
    　前記粉末油脂混合液に食材を漬け込む工程と、
    を含む食品の製造方法。     A step of mixing the powdered fat and oil with water at 2° C. or higher and 100° C. or lower to obtain a powdered fat and oil mixed liquid,
    A step of immersing the food in the powdered fat mixture,
    The manufacturing method of the foodstuff containing.
  2. 　前記粉末油脂の脂肪球のメディアン径が０．０１μｍ以上１００μｍ以下である、請求項１に記載の製造方法。 The method according to claim 1, wherein the fat oil globule has a median diameter of 0.01 μm or more and 100 μm or less.
  3. 　前記粉末油脂が、食用油脂を５質量％以上８０質量％以下含有する、請求項１又は２に記載の製造方法。 The manufacturing method according to claim 1 or 2, wherein the powdered oil and fat contains edible oil and fat in an amount of 5% by mass or more and 80% by mass or less.
  4. 　前記水１００質量部に対して、前記粉末油脂を１質量部以上５０質量部以下混合する、請求項１乃至３のいずれか１項に記載の製造方法。 The manufacturing method according to any one of claims 1 to 3, wherein 1 part by mass or more and 50 parts by mass or less of the powdered fat and oil is mixed with 100 parts by mass of the water.
  5. 　前記漬け込む工程を０℃超１００℃以下で行う、請求項１乃至４のいずれか１項に記載の製造方法。 The manufacturing method according to any one of claims 1 to 4, wherein the soaking step is performed at a temperature higher than 0°C and lower than 100°C.
  6. 　前記漬け込む工程が、０時間超４８時間以下である、請求項１乃至５のいずれか１項に記載の製造方法。 The manufacturing method according to any one of claims 1 to 5, wherein the step of soaking is more than 0 hour and 48 hours or less.
  7. 　前記食材が加熱してある、請求項１乃至６のいずれか１項に記載の製造方法。 The manufacturing method according to any one of claims 1 to 6, wherein the food material is heated.
  8. 　粉末油脂を有効成分とする、調理時間短縮剤。
          Cooking time shortening agent containing powdered oil and fat as an active ingredient.
  9. 　前記粉末油脂の脂肪球のメディアン径が０．０１μｍ以上１００μｍ以下である、請求項８に記載の調理時間短縮剤。 The cooking time shortening agent according to claim 8, wherein the median diameter of the fat globules of the powdered oil is 0.01 μm or more and 100 μm or less.
  10. 　前記粉末油脂が、食用油脂を５質量％以上８０質量％以下含む、請求項８又は９に記載の調理時間短縮剤。 The cooking time shortening agent according to claim 8 or 9, wherein the powdered oil and fat contains edible oil and fat in an amount of 5% by mass or more and 80% by mass or less.
  11. 　前記調理時間短縮剤は、２℃以上１００℃以下の水に混合して用いる、請求項８乃至１０のいずれか１項に記載の調理時間短縮剤。 The cooking time shortening agent according to any one of claims 8 to 10, which is used by being mixed with water at 2°C or higher and 100°C or lower.
  12. 　２℃以上１００℃以下の水に粉末油脂を混合した粉末油脂混合液に食材を漬け込むことを含む、食品の調理時間を短縮する方法。 A method of shortening the cooking time of foods, which involves dipping foodstuffs in a powdered oil/fat mixture in which powdered oil/fat is mixed with water at 2°C or higher and 100°C or lower.
PCT/JP2019/048952 2018-12-27 2019-12-13 Method for producing food, cooking time shortening agent and method for reducing food-cooking time WO2020137626A1 (en)

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