Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

• the present invention relates to a processing liquid composition for foods to be cooked with heat, and the like.
• Heat-cooked foods typified by fried chicken, are cooked using oil, which improves the palatability of the food, but sometimes the heat-cooked food feels oily. Therefore, conventionally, methods for reducing the oiliness of heat-cooked foods have been studied.
• Patent Document 1 describes an invention related to a fat and oil composition for cooking with heat.
• the oil and fat composition for cooking with heat comprises an n-3 edible oil containing a predetermined amount of n-3 fatty acid, and a base oil made of an edible oil other than the n-3 edible oil. It is stated to contain
• Patent Document 1 describes that the oil and fat composition for cooking with heat has an excellent effect of suppressing the negative aspects caused by using edible oil and fat for cooking with heat.
• the present invention provides a processing liquid composition for foods to be cooked by heating that can reduce the oiliness of foods to be cooked by heating.
• the present invention has, for example, the following aspects.
• a processing fluid composition for foodstuffs to be cooked containing an n-3 edible oil whose n-3 fatty acid content in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, A processing liquid composition for foods to be cooked, wherein the content of the n-3 edible oil is 0.001% by mass or more and 10% by mass or less with respect to the total mass of the processing liquid composition for foods to be cooked. thing.
• the n-3 edible oil contains at least one selected from the group consisting of perilla oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA.
• the content of the n-3 fatty acid in the total amount of constituent fatty acids of the n-3 edible oil is 45% by mass or more and 75% by mass or less to be heated according to the above [1] or [2]
• a processing liquid composition for cooking ingredients [4] The processing liquid composition for foods to be cooked with heat according to any one of [1] to [3] above, wherein the n-3 fatty acid contains ⁇ -linolenic acid. [5] The processing liquid for foods to be cooked with heat according to [4] above, wherein the content of ⁇ -linolenic acid is 80% by mass or more and 100% by mass or less with respect to the total mass of n-3 fatty acids. Composition.
• the total content of the n-3 edible oil and the edible oil other than the n-3 edible oil is 0.1% by mass with respect to the total mass of the processing liquid composition for foods to be cooked with heat.
• the processing liquid composition for foods to be cooked with heat according to [6] above which is not less than 10% by mass or less.
• a method for producing heat-cooked food including [10] The production according to [9] above, wherein the content of the n-3 edible oil in the heat-cooked food is 0.00002% by mass or more and 5% by mass or less with respect to the total mass of the heat-cooked food. Method. [11] The method according to [9] or [10] above, wherein the n-3 edible oil is used in an amount of 0.00002 g or more and 5 g or less per 100 g of the food material to be cooked.
• An agent for reducing the oiliness of heat-cooked foods containing as an active ingredient an n-3 edible oil whose content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less.
• the amount of the n-3 edible oil to be added is 0.5% with respect to the total mass of the processing liquid composition for foods to be cooked by heating. 001% by mass or more and 10% by mass or less of the oiliness reducing agent.
• the oiliness of heat-cooked food can be reduced.
• the processing liquid composition for foodstuffs to be cooked with heat contains n-3 edible oils and fats in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. At this time, the content of the n-3 edible oil is 0.001% by mass or more and 10% by mass or less with respect to the total mass of the processing liquid composition for foods to be cooked with heat.
• the oiliness of food to be cooked can be reduced by applying the processing liquid composition for food to be cooked by heating to the food to be cooked.
• at least one effect can be exhibited, such as an increase in yield and an improvement in juicy feeling due to the improvement in the water retention of the heat-cooked food to be obtained.
• the term “oiliness” means a combination of the lingering feeling of oil remaining in the mouth and the unpleasant oily flavor felt when eating a heat-cooked food. . If there is an aftertaste that leaves oil in the mouth, the food cooked under heat will lose its dryness. Also, when there is an unpleasant oily flavor, the food cooked with heat has a negative oily flavor.
• the n-3 edible oil has the function of reducing the oiliness of heat-cooked foods, the function of improving the yield of heat-cooked foods, and the juiciness of heat-cooked foods. It has the function of imparting feeling.
• the n-3 edible oil means an edible oil containing a predetermined amount of n-3 fatty acid as a constituent fatty acid.
• n-3 fatty acids include, but are not limited to, ⁇ -linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the like.
• the n-3 fatty acid may be contained singly or in combination of two or more.
• the n-3 fatty acid preferably contains ⁇ -linolenic acid from the viewpoint that it has a relatively small number of unsaturated double bonds and is difficult to be oxidized.
• the content of the n-3 fatty acid in the total amount of constituent fatty acids of the n-3 edible oil is 30% by mass or more and 80% by mass or less, preferably 45% by mass or more and 80% by mass or less, and more preferably 45% by mass. It is from 50% by mass to 75% by mass, and preferably from 50% by mass to 70% by mass. When two or more n-3 fatty acids are included, the total value is preferably within the above range.
• the "n-3 fatty acid content in the total amount of constituent fatty acids” is measured according to the standard oil analysis test method 2.4.1.4-2013 (Japan Oil Chemistry Society). can be done. At this time, the analysis conditions are as follows.
• the content of ⁇ -linolenic acid is preferably 80% by mass or more and 100% by mass or less with respect to the total mass of n-3 fatty acids, 85% by mass or more and 100% by mass or less, 90 More preferably, the content is not less than 100% by mass and not more than 100% by mass.
• the content of ⁇ -linolenic acid is within the above range, it is possible to easily obtain heat-cooked food with effectively reduced oiliness and excellent flavor.
• the n-3 edible oil may further contain a fatty acid other than the n-3 fatty acid.
• fatty acids other than n-3 fatty acids include n-6 fatty acids such as linoleic acid, ⁇ -linolenic acid and arachidonic acid; n-7 fatty acids such as palmitoleic acid; -9 fatty acids: saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid.
• Fatty acids other than these n-3 fatty acids may be used alone or in combination of two or more.
• n-3 edible oil may further contain fatty acid esters, minerals, vitamins, dietary fiber, and the like.
• n-3 edible oils examples include linseed oil, perilla oil, perilla oil, oils and fats containing DHA (docosahexaenoic acid) (fish oils), oils and fats containing EPA (eicosapentaenoic acid) (fish oils), chia seed oils, algae oils, Examples include microbial oils.
• the n-3 edible oil preferably contains at least one selected from the group consisting of perilla oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA. From the viewpoint that the content of ⁇ -linolenic acid in the total amount is 30% by mass or more, it is more preferable to include at least one selected from the group consisting of perilla oil, linseed oil, and perilla oil.
• the content of the n-3 edible oil is 0.001% by mass or more and 10% by mass or less, preferably 0.001% by mass or more and 9% by mass, relative to the total mass of the processing liquid composition for foods to be cooked with heat. %, more preferably 0.03 to 8.5 mass %, still more preferably 0.03 to 8 mass %, particularly preferably 0.05 to 8.5 mass %. It is 5 mass % or less, and most preferably 0.05 mass % or more and 7 mass % or less.
• the content of the n-3 edible fat is 0.001% by mass or more, the oiliness of the heat-cooked food can be reduced, which is preferable.
• the content of the n-3 edible oil is 10% by mass or less, it is possible to prevent the occurrence of an unpleasant oily flavor due to oxidative deterioration of the n-3 edible oil, which is preferable.
• the content of the n-3 edible oil is 0.07% by mass or more and 7% by mass or less, or 0.3% by mass with respect to the total mass of the processing liquid composition for foods to be cooked with heat. It is preferably 7% by mass or more, preferably 1.5% by mass or more and 7% by mass or less.
• the total value is preferably within the above range.
• the processing liquid composition for foods to be cooked with heat may further contain an edible oil other than the n-3 edible oil.
• the edible oil other than the n-3 edible oil has the function of adjusting the total amount of edible oils and fats in the processing liquid composition for foods to be cooked with heat. It has the function of improving the yield and the function of imparting juiciness to heat-cooked foods.
• "edible fat other than n-3 edible fat” means edible fat in which the content of n-3 fatty acid in the total amount of constituent fatty acids is less than 30% by mass.
• Edible oils and fats other than n-3 edible oils and fats contain fatty acids other than n-3 fatty acids.
• Fatty acids other than the n-3 fatty acids include those mentioned above.
• Fatty acids other than these n-3 fatty acids may be used alone or in combination of two or more.
• Edible oils and fats other than n-3 edible oils and fats may further contain fatty acid esters, minerals, vitamins, dietary fiber, and the like.
• Edible oils other than n-3 edible oils are not particularly limited, but can be rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, and macadamia nut oil. , hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken oil, and milk fat, and transesterified oils, hydrogenated oils, fractionated oils, etc. of these edible oils and fats. These edible oils and fats other than the n-3 edible oils and fats may be used alone or in combination of two or more.
• the edible oil other than the n-3 edible oil preferably contains at least one selected from the group consisting of rapeseed oil, corn oil, soybean oil, and palm olein, and may contain rapeseed oil. more preferred.
• the content of edible oils and fats other than n-3 edible oils and fats is preferably 20% by mass or less, more preferably 15% by mass or less, relative to the total mass of the processing liquid composition for foods to be cooked with heat, More preferably, it is 0% by mass or more and 10% by mass or less. It is preferable that the content of the edible oil other than the n-3 edible oil is 20% by mass or less, because the yield can be improved without causing discomfort in the texture. When two or more edible oils other than n-3 edible oils are included, the total value is preferably within the above range.
• total content of n-3 edible oils and edible oils other than n-3 edible oils is based on the total mass of the processing liquid composition for foods to be cooked with heat. , preferably 0.1% by mass or more and 10% by mass or less, more preferably 0.1% by mass or more and 8% by mass or less, and still more preferably 0.1% by mass or more and 4% by mass or less.
• total content is within the above range, while the effect of reducing the oiliness of the heat-cooked food is obtained, the n-3 edible oil and / or the edible oil other than the n-3 edible oil is oxidatively deteriorated. It is preferable because it can prevent the occurrence of oily flavor.
• the processing liquid composition for foods to be cooked with heat may further contain starch.
• starch has a function of increasing the water retention of food cooked with heat by gelatinization, thereby improving yield, and a function of imparting a juicy feeling to food cooked with heat. .
• starch examples include, but are not limited to, corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, rice starch, wheat starch, pea starch, and modified starches thereof.
• modified starch include unprocessed starch selected from the group consisting of corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, rice starch, wheat starch and pea starch; Esterification treatment; cross-linking treatment such as phosphoric acid cross-linking and adipic acid cross-linking; etherification treatment such as hydroxypropylation; oxidation treatment; acid treatment; ; ball mill treatment; and starch that has been subjected to one or more processing treatments such as pulverization treatment. These starches may be used alone or in combination of two or more.
• the content of starch is preferably 0.5% by mass or more and 35% by mass or less, more preferably 1% by mass or more and 30% by mass or less, relative to the total mass of the processing liquid composition for foods to be cooked. , more preferably 2% by mass or more and 22% by mass or less.
• a starch content of 0.5% by mass or more is preferable because the juicy texture of the processed meat food can be improved.
• the starch content is 35% by mass or less, workability can be improved, which is preferable.
• the total value is preferably within the above range.
• the processing liquid composition for foods to be cooked with heat may further contain a seasoning.
• Seasonings have functions such as adjusting the taste of heat-cooked foods.
• Seasonings include, but are not limited to, sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts. These seasonings may be used alone or in combination of two or more.
• the content of the seasoning is preferably 0.5% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 15% by mass or less, relative to the total mass of the processing liquid composition for foods to be cooked with heat. more preferably 2% by mass or more and 12% by mass or less. It is preferable that the content of the seasoning is within the above range, since a preferable flavor can be imparted. In addition, when two or more kinds of seasonings are included, the total value is preferably within the above range.
• the processing liquid composition for foods to be cooked with heat may further contain a solvent.
• the solvent has a function of dispersing the components in the processing liquid composition for foodstuffs to be cooked by heating.
• the solvent is not particularly limited, but includes water and ethanol. Among these, the solvent is preferably water.
• the content of the solvent is preferably 30% by mass or more and less than 100% by mass, more preferably 40% by mass or more and 95% by mass or less, and further It is preferably 50% by mass or more and 90% by mass or less.
• a solvent content of 30% by mass or more is preferable because the yield can be improved.
• the total value is preferably within the above range.
• the processing liquid composition for foods to be cooked with heat may further contain additives.
• additives include, but are not particularly limited to, emulsifiers, preservatives, coloring agents, fragrances, antifoaming agents, and the like. These additives may be used alone or in combination of two or more.
• the processing liquid composition for foods to be cooked with heat is used to reduce the oiliness of foods cooked with heat. Specifically, as will be described later, the food to be cooked by heating is applied with the processing liquid composition for the food to be cooked by heating, and then the food is cooked, whereby the oiliness of the food to be cooked by heating can be reduced. .
• a method for producing a food to be cooked by heating includes a step (1) of applying the above-described processing liquid composition for a food to be cooked by heating to a food to be cooked by heating, and a food to be cooked by heating to which the processing liquid composition for a food to be cooked by heating is applied. and a step (2) of cooking with oil.
• Step (1) is a step of applying a processing liquid composition for foods to be cooked by heating to foods to be cooked by heating.
• Foods to be cooked with heat include, but are not limited to, livestock meat, fish meat, seafood, and the like.
• livestock meat examples include chicken, pork, beef, mutton, and horse meat.
• fish meat examples include tuna, cod, bonito, and salmon.
• Examples of the seafood include shrimp, crab, squid, octopus, and scallops.
• the food material to be heated and cooked preferably contains at least one selected from the group consisting of livestock meat, fish meat, and seafood, more preferably contains livestock meat, and is selected from the group consisting of chicken, pork, and beef. It is more preferable to contain at least one kind of chicken, and it is particularly preferable to contain chicken.
• the shape of the food material to be heated and cooked is not particularly limited, and may be any of fillet, mince, paste, etc., but fillet is preferred.
• processing liquid composition for foods to be cooked with heat As the processing liquid composition for foods to be cooked with heat, those described above are used.
• the amount of the processing liquid composition for foods to be cooked is preferably 5% by mass or more and 150% by mass or less, and 10% by mass or more and 100% by mass or less, relative to the total mass of the foods to be cooked by heating. is more preferred.
• the amount of n-3 edible oil used is preferably 0.00002 g or more and 5 g or less, more preferably 0.00002 g or more and 2.5 g or less, per 100 g of the food to be cooked with heat. 0.0010 g to 2.5 g, more preferably 0.0050 g to 2 g, 0.0075 g to 1 g, 0.0500 g to 1 g, 0.1 g to 1 g, 0.1 g to 0.5 g is particularly preferred.
• the amount of the n-3 edible oil used is 0.00002 g or more, the effect of reducing the oiliness of heat-cooked foods is preferably obtained.
• n-3 edible oil used when the amount of the n-3 edible oil used is 5 g or less, it is possible to prevent the generation of an unpleasant oily flavor due to the oxidative deterioration of the n-3 fatty acid, which is preferable. Since the processing liquid composition for foods to be cooked with heat comes into contact with the foods to be cooked with heat by tumbling, n-3 edible fats and oils can exhibit a high effect even when used in a small amount.
• the method of applying the processing liquid composition for foods to be cooked by heating is not particularly limited, but includes tumbling (including injection), immersion, application, kneading, and the like. These methods of applying the processing liquid composition for foods to be cooked by heating may be performed singly or in combination of two or more. Among these, the method of applying the processing liquid composition for foods to be cooked by heating preferably includes tumbling.
• the processing liquid composition for food to be cooked by heating is tumbled on the food to be cooked by heating.
• tumbling means impregnating the food material to be cooked with the working liquid composition for the food material to be cooked by heating before cooking the food material to be cooked by heating.
• the above-mentioned "tumbling” includes so-called “injection” in which a pickle injector or the like is used to pierce the food to be cooked with a needle, and the processing liquid composition for the food to be cooked is injected from the tip of the needle. .
• the method of tumbling is not particularly limited, and includes a method of mixing the food to be cooked with heat and the processing liquid composition for food to be cooked with heat and imparting a physical impact.
• the mixing method is not particularly limited. It may be injected into the food to be heated and cooked.
• the conditions for imparting physical impact are not particularly limited, either pressurization, decompression, or a combination of pressurization and decompression may be used. Moreover, you may change temperature suitably.
• the processing liquid composition for food to be cooked by heating is immersed in the food to be cooked by heating.
• immersion means submerging the food to be cooked in the liquid processing liquid composition for the food to be cooked for a predetermined period of time. It means that the composition is impregnated into the foodstuff to be cooked by heating. At this time, the immersion time, the immersion temperature, and the like can be appropriately set.
• the processing liquid composition for food to be cooked by heating is applied to the food to be cooked by heating.
• coating means to apply the working liquid composition for a food to be cooked by heating partially or entirely on the surface of the food to be cooked by heating. At this time, the coating amount, coating conditions, and the like can be appropriately set.
• the processing liquid composition for foods to be cooked by heating is kneaded into foods to be cooked by heating.
• the term "kneading” means mixing the minced or paste-like food material to be cooked with the processing liquid composition for the food material to be cooked by heating into a mixture. At this time, the kneading ratio and kneading conditions can be appropriately set.
• Step (2) is a step of heating and cooking the food to be cooked with oil to which the processing liquid composition for food to be cooked is applied.
• the food to be cooked by heating to which the processing liquid composition for food to be cooked by heating is applied is usually in a state in which the processing liquid composition for food to be cooked by heating is permeated or mixed into the inside of the food to be cooked by heating.
• oil is not particularly limited as long as it is an edible oil, and known oils can be used.
• the oil may further contain emulsifiers, antioxidants, silicones, colorants, and the like.
• the edible fats and oils are not particularly limited, but include n-3 edible fats and edible fats other than n-3 edible fats.
• the n-3 edible oils and fats other than the n-3 edible oils are as described above. These edible fats and oils may be used alone or in combination of two or more.
• the edible oils and fats preferably include edible oils and fats other than n-3 edible oils and fats from the viewpoint of production costs, and include rapeseed oil, soybean oil, corn oil, sunflower oil, cottonseed oil, sesame oil, olive oil, and rice bran oil. More preferably, it contains at least one selected from the group consisting of, more preferably rapeseed oil.
• the acid value of the oil is preferably 0.1 or less.
• an oil having an acid value of 0.1 or less may be referred to as "virgin oil”.
• the value of acid value is measured in accordance with the Japan Oil Chemistry Society establishment/standard oil analysis test method (2.3.1-2013 acid value).
• the oil may be a used oil whose acid value has been increased by frying at least once or more.
• the acid value of the oil used is preferably more than 0.1 and 10 or less, more preferably more than 0.1 and 5 or less, and even more preferably more than 0.1 and 2 or less.
• the acid value of oil tends to increase with use or with the passage of time, and heat-cooked foods cooked using oil having a high acid value tend to feel more oily. According to a preferred embodiment, even in the case of using an oil having such a high acid value, the food to be cooked by heating to which the above-described working liquid composition for food to be cooked by heating is applied is used. Poorness can be reduced.
• an oil having an acid value of more than 0.1 is sometimes referred to as "used oil”.
• the acid value of the used oil can be adjusted by adding virgin oil or used oil having a relatively low acid value to the used oil, so-called “adding oil”.
• heat cooking examples include, but are not limited to, frying, stir-frying, steaming, boiling, and the like. Among these, frying and stir-frying are preferable, and frying is more preferable.
• the cooking temperature is not particularly limited, but is preferably 80°C or higher and 220°C or lower, more preferably 100°C or higher and 200°C or lower, and even more preferably 170°C or higher and 180°C or lower.
• the heat-cooked food produced by heat cooking has reduced oiliness.
• the heat-cooked food can have a dry feeling with a reduced aftertaste that leaves oil in the mouth.
• the heat-cooked food may have an unpleasant negative oily flavor.
• the heat-cooked food further has at least one effect such as a higher yield due to improved water retention and an improved juiciness.
• the content of the n-3 edible fat in the heat-cooked food is preferably 0.00002% by mass or more and 5% by mass or less with respect to the total mass of the heat-cooked food, and is preferably 0.00002% by mass or more. It is more preferably 5% by mass or less, 0.001% by mass or more and 2.5% by mass or less, 0.01% by mass or more and 2.5% by mass or less, 0.01% by mass or more and 1% by mass or less, 0.01% by mass or more and 2.5% by mass or less. More preferably, it is 01% by mass or more and 0.1% by mass or less.
• the content of the n-3 edible oil is 0.00002% by mass or more, the effect of reducing the oiliness of heat-cooked foods is preferably obtained.
• the content of the n-3 edible oil is 5% by mass or less, it is possible to prevent the generation of an unpleasant oily flavor due to oxidative deterioration of the n-3 fatty acid, which is preferable.
• the n-3 edible oil can penetrate into the food to be cooked by applying the above-mentioned processing liquid composition for food to be cooked with heat, so that it can exhibit a high effect even in a small amount.
• the n-3 edible oil in the heat-cooked food can be efficiently contained in the heat-cooked food by being added to the food to be cooked before heat cooking, so that the oil remains in the mouth. It is highly effective in suppressing the feeling of pulling afterward and improving the smooth feeling.
• n-3 edible oils and fats contained in the heat-cooked foods include n-3 edible oils and fats derived from the processing liquid composition for heat-cooked foodstuffs, as well as n-3 derived from oils used for heat-cooking. edible oils and fats.
• the method for producing food cooked under heat may further include step (3) of freezing the food cooked under heat obtained in step (2).
• the heat-cooked food can be made into a frozen food by the step (3).
• the frying performed in the step (2) is a pre-frying step.
• pre-frying refers to pre-frying so that the final cook can shorten the heat cooking time such as stir-frying or frying, and the final cook can cook with a microwave oven or an oven toaster. This means pre-frying.
• the freezing method includes, for example, an air blast method, a brine method, a contact method, a liquefied gas freezing method, and combinations thereof.
• n-3 edible oils and fats in frozen foods is the same as the content of n-3 fatty acids in heat-cooked foods before freezing.
• the method for producing heat-cooked food may further include step (4) of reheating the frozen food obtained in step (3).
• the step (4) enables the frozen food to be edible.
• the reheat cooking method is not particularly limited, but includes the heat cooking described in step (2), the heat cooking using a microwave oven, the heat cooking using an oven toaster, and the like. These reheating cooking methods may be used alone or in combination of two or more.
• step (4) is the heat cooking described in step (2), for example, frying
• step (4) is a re-frying step. Even when the re-frying process is performed, the effect of reducing oiliness based on the processing liquid composition for foods to be cooked can be exhibited.
• the content of n-3 edible fats and oils in the heat-cooked food after re-frying is the content of n-3 edible fats and oils in the heat-cooked food before freezing, and the n-3 edible fats and oils in frozen food may be decreased by cooking and/or increased by n-3 edible oils derived from the oil used for cooking.
• a method for reducing oiliness is provided.
• the above-described processing liquid composition for food to be cooked is applied to the food to be cooked by heating before cooking the food to be cooked by heating.
• the method of applying the processing liquid composition for foods to be cooked by heating can be performed by the method described above.
• the oiliness reduction method preferably includes a step of cooking the food to be cooked with oil to which the processing liquid composition for food to be cooked is applied.
• the oiliness reduction method may further include the steps of freezing the cooked food and reheating the frozen food. These steps can be performed by the methods described above.
• the oiliness reduction method can reduce the oiliness of heat-cooked foods.
• an oiliness reducing agent for heat-cooked foods contains, as an active ingredient, an n-3 edible oil whose content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less.
• the amount of the n-3 edible oil added is It is used in an amount of 0.001% by mass or more and 10% by mass or less with respect to the total mass of the liquid composition.
• n-3 edible oil As the n-3 edible fats and oils, those mentioned above are used.
• the amount of the n-3 edible oil added is the amount of the food to be cooked. It is used in an amount of 0.001% by mass or more and 10% by mass or less with respect to the total mass of the liquid composition.
• the processing liquid composition for foods to be cooked by heating is applied to foods to be cooked by heating, the processing liquid composition for foods to be cooked by heating is produced using the oiliness reducing agent for foods to be cooked by heating. .
• n-3 edible oils and fats other than n-3 edible oils and fats, starches, seasonings, solvents, additives, etc. are appropriately combined to form a processing liquid composition for foods to be cooked with heat. is manufactured.
• the amount of n-3 edible oil added is 0.001% by mass or more and 10% by mass or less with respect to the total mass of the processing liquid composition for food to be cooked.
• a thickness reducing agent is used.
• edible fats other than n-3 edible fats starches, seasonings, solvents, additives, etc. that can be used together with the oiliness reducing agent for heat-cooked foods, those mentioned above are used.
• the method for producing the processing liquid composition for foods to be cooked with heat is not particularly limited.
• a method of mixing agents and the like can be mentioned.
• the mixing order, mixing conditions (temperature, pressure, stirring conditions) and the like are not particularly limited and can be set as appropriate.
• Example 1-1 0.5 parts by mass of rapeseed oil, linseed oil (content of n-3 fatty acids in the total amount of constituent fatty acids: 54.5% by mass, content of ⁇ -linolenic acid in the total amount of constituent fatty acids: 54.5% by mass ) was changed to 0.01 parts by mass and 0.49 parts by mass of rapeseed oil, in the same manner as in Comparative Example 1-1 to produce a processing liquid composition for foodstuffs to be cooked with heat.
• Example 2-1 Except that 0.5 parts by mass of rapeseed oil was changed to 0.05 parts by mass of linseed oil and 0.45 parts by mass of rapeseed oil, the same method as in Comparative Example 1-1 was used to prepare a working liquid composition for foods to be cooked with heat. manufactured things.
• Example 3-1 Except that 0.5 parts by mass of rapeseed oil was changed to 0.1 parts by mass of linseed oil and 0.4 parts by mass of rapeseed oil, the same method as in Comparative Example 1-1 was used to prepare a processing liquid composition for foods to be cooked with heat. manufactured things.
• Example 4-1 A processing liquid composition for foods to be cooked with heat was produced in the same manner as in Comparative Example 1-1, except that 0.5 parts by mass of rapeseed oil was changed to 0.5 parts by mass of linseed oil.
• Comparative Example 2-1 Heated cooking was performed in the same manner as in Comparative Example 1-1, except that the added amounts of 0.5 parts by mass of rapeseed oil and 79.7 parts by mass of ice water were changed to 5 parts by mass and 75.2 parts by mass, respectively. A food processing liquid composition was produced (100 parts by mass in total).
• Example 5-1 A processing liquid composition for food materials to be cooked was produced in the same manner as in Comparative Example 2-1, except that 0.5 parts by mass of linseed oil and 4.5 parts by mass of rapeseed oil were used instead of 5 parts by mass of rapeseed oil. .
• Example 6-1 A processing liquid composition for food materials to be cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was changed to 1 part by mass of linseed oil and 4 parts by mass of rapeseed oil.
• Example 7-1 5 parts by mass of rapeseed oil, 2 parts by mass of perilla oil (content of n-3 fatty acids in the total amount of constituent fatty acids: 58% by mass, content of ⁇ -linolenic acid in the total amount of constituent fatty acids: 58% by mass) and 3 parts by mass of rapeseed oil
• a processing liquid composition for foods to be cooked with heat was produced in the same manner as in Comparative Example 2-1, except that the parts were changed to parts by mass.
• Example 8-1 A processing liquid composition for foodstuffs to be cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was changed to 1 part by mass of perilla oil and 4 parts by mass of rapeseed oil.
• Table 2 below shows the processing liquid compositions for foods to be cooked with heat produced in Examples 1-1 to 8-1 and Comparative Examples 1-1 to 2-1.
• Step (1) The processing liquid composition for foods to be cooked with heat produced in Comparative Example 1-1 was homogenized at 3000 rpm for 3 minutes. Next, 150 g of chicken thigh meat (25 g per piece) was blended with 63 g of the processing liquid composition for foodstuffs to be cooked with heat, and tumbled at 12 rpm for 1 hour using a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.).
• Step (2) After dusting the tumbled chicken thigh with 3% by mass of Act Body (registered trademark) KT-10 ((modified starch, manufactured by J-Oil Mills Co., Ltd.), batter (made by Daisho Co., Ltd. “Chubo O Karaage Powder (including wheat flour, cornstarch, salt, powdered starch syrup, etc.) dissolved in an equal amount of cold water), and super canola oil (rapeseed oil with high oleic acid content, manufactured by J-Oil Mills Co., Ltd.) to 170 °C for 2 minutes to obtain fried chicken.
• Act Body registered trademark
• KT-10 modified starch, manufactured by J-Oil Mills Co., Ltd.
• batter made by Daisho Co., Ltd. “Chubo O Karaage Powder (including wheat flour, cornstarch, salt, powdered starch syrup, etc.) dissolved in an equal amount of cold water), and super canola oil (rapeseed oil with high oleic acid content, manufactured by
• Step (3) The pre-fried fried chicken was frozen at -20°C to produce frozen fried chicken.
• Step (4) Three days after freezing, 600 g of soybean oil (acid value: 0.02) was added, heated to 180°C, and frozen fried chicken was added and re-fried. After heating for 3 minutes and 30 seconds, it was stored at room temperature (25° C.) for 30 minutes to produce cooked fried chicken (28 g per piece).
• Examples 1-2 to 7-2, Comparative Example 2-2 instead of the processing liquid composition for foods to be cooked with heat produced in Comparative Example 1-1, the processing liquid compositions for foods to be cooked with heat produced in Examples 1-1 to 7-1 and Comparative Example 2-1 were used. Cooked fried chicken was produced in the same manner as in Comparative Example 1-2, except that it was cooked.
• Example 8-2 instead of the processing liquid composition for foods to be cooked with heat produced in Comparative Example 1-1, the processing liquid composition for foods to be cooked with heat produced in Example 8-1 was used, and 600 g of soybean oil was replaced with degraded soybean oil. Cooked fried chicken was produced in the same manner as in Comparative Example 1-2, except that 700 g was used.
• the degraded soybean oil was prepared as follows. Specifically, 700 g of soybean oil was poured, 100 g of French fries (Hokkaido shoestring potatoes, manufactured by Nosui Co., Ltd.) were heated for 7 minutes, and the French fries were taken out. After 15 minutes, the potato fries were cooked again under the same conditions. Degraded soybean oil was prepared by repeating this process and cooking the potato fries seven times in total.
• French fries Hokkaido shoestring potatoes, manufactured by Nosui Co., Ltd.
• the oil has a fairly strong unpleasant flavor 6: The oil has a strong unpleasant flavor 5: The oil has a slightly strong unpleasant flavor 4: Standard 3: The oil has a slightly weak unpleasant flavor 2: The oil has an unpleasant flavor Weak 1: The unpleasant flavor of the oil is fairly weak.
• Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2 40% of the processing liquid composition for foods to be cooked was used for one chicken thigh (25 g). At this time, 15% of the used processing liquid composition for foods to be cooked by heating was actually blended into chicken thigh meat by tumbling. Therefore, the amount of the processing liquid composition for foods to be cooked with heat (25 g ⁇ 40% ⁇ 15%) actually blended in the chicken thigh contains the n-3 edible oil in the processing liquid composition for foods to be cooked with heat. By multiplying the amount (% by mass), the amount of n-3 edible oil used (mg/25 g) per chicken thigh (25 g) can be calculated. Table 4 below shows the results of converting this into the amount (g/100 g) of n-3 edible oil used per 100 g of chicken thigh meat (food to be cooked with heat).
• fried chicken ( 28g)
• the content of n-3 edible oil contained in one (food cooked with heat) is 0.052% by mass (28g x 6.6% by mass x 0.8% by mass / 28g x 100). be. Since the processing liquid composition for foods to be cooked with heat can permeate into the food to be cooked with heat, it can be seen that a high effect was obtained with a small amount used.

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• 2023
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