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
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • 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
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
  • A23D9/04—Working-up
• • 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
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
• • 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
  • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
  • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
  • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
• • 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
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
• • 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
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
  • A23L13/67—Reformed meat products other than sausages
• • 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
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
  • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/10—Ester interchange

Definitions

• the present invention relates to kneaded fats and oils for processed foods.
• Livestock meat or meat-like processed foods in which part or all of the livestock meat is replaced with vegetable protein are often commercialized as chilled or frozen foods.
• processed foods containing animal meat you can taste the juices of the meat.
• processed foods containing livestock meat are heated multiple times during processing and cooking, so meat juices may be lost.
• Patent Document 1 discloses a method of making meat juicy and juicy not only immediately after heating but also after cooling, using an oil composition containing edible oil, polyglycerin condensed ricinoleic acid ester, and polyglycerin fatty acid ester in a specific mass ratio. things are disclosed. It is said that by using this oil and fat composition, it is possible to provide a minced meat processed frozen food that has a strong juicy feel, has transparent meat juices, and maintains the juicy feeling even after cooling. Furthermore, Patent Document 2 discloses the use of an oil and fat composition having a specific solid fat content in cooked foods as a method for maintaining the freshly prepared taste and texture of cooked foods.
• Patent Document 3 discloses the use of an oil and fat composition for processed foods that is in the form of small pieces of a specific size and has a specific solid fat content.
• Patent Document 4 uses an oil composition containing protein and/or sodium octenyl succinate starch and fat
• Patent Document 5 uses oil, organic acid monoglyceride, glutinous rice starch and/or phosphoric acid crosslinked starch.
• An example is the use of an oil and fat composition for heated livestock meat food containing the above.
• Patent Document 1 and Patent Document 2 show that maintaining juicy feeling has a certain effect in a cooled state after heating.
• a water-in-oil emulsion with a stable emulsification state must be prepared.
• Patent Document 2 it is necessary to use a specific oil or fat that has an appropriate amount of crystals in the temperature range of 10° C. to 30° C., and both lack versatility.
• Patent Document 3 and Patent Document 4 it is necessary to process the material into a small piece or granule shape, and the workability is complicated.
• the oil and fat composition of Patent Document 5 is used, the texture may become somewhat pasty, and problems remain in imparting juicy texture. Further, in these inventions, the juiciness of the processed food in a cooled state after being heated and left to cool has not been investigated, and it is unclear whether the effects of each invention can be obtained.
• Patent Documents 2 and 4 when fats and oils with a solid fat content below a specific range are blended into livestock meat or meat-like processed foods, there are operational problems such as a decrease in dough viscosity and poor moldability. Something is stated. In particular, it has been reported that when liquid oil is blended, the dough becomes sticky and soft and difficult to mold (Patent Document 4). For this reason, it is necessary to use fats and oils suitable for livestock meat or meat-like processed foods.
• an object of the present invention is to provide a processed food containing meat and/or vegetable protein material that provides a juicy feeling immediately after heating and also maintains a juicy feeling even after heating and cooling, that is, the flavor is maintained. It is in.
• Another object of the present invention is to provide processed foods with excellent workability in the production of processed foods. Our goal is to provide pure vegetable fats and oils that meet both of these requirements.
• the present invention (1) Kneaded fats and oils for processed foods that meet all of the requirements (A) to (D) below;
• D) is a pure vegetable oil;
• Kneaded oil and fat for use (5) The kneaded fat and oil for processed food according to (1) or (2), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the kneaded fat and oil for processed food is 15 to 65% by mass. (6) The kneaded fat and oil for processed foods according to (5), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the kneaded fat and oil for processed foods is 40 to 60% by mass. (7) The kneaded fat and oil for processed food according to (1) or (2), wherein the kneaded fat and oil for processed food has an iodine value (IV) of 30 to 100.
• IV iodine value
• the kneaded fat for processed food contains one or more types of fats and oils selected from the group of palm oil and processed fats and oils obtained by fractionating, hydrogenating, or transesterifying palm oil, or (1) or (2) Kneaded oil and fat for processed foods as described in (10)
• Processed food manufacturing method (19) A dough preparation step of mixing the kneaded fat and oil for processed foods described in (5) with meat and/or vegetable protein material, a molding step of molding after mixing, and a heating step of heating after molding.
• Processed food manufacturing method (20) A dough preparation step of mixing the kneaded fat and oil for processed foods described in (9) with meat and/or vegetable protein material, a molding step of molding after mixing, and a heating step of heating after molding.
• Processed food manufacturing method (21) A method for maintaining the flavor of a processed food containing meat and/or vegetable protein material, characterized by containing the kneaded fat and oil for processed food according to (1); (22) A method for maintaining the flavor of a processed food containing meat and/or vegetable protein material, characterized by containing the kneaded fat and oil for processed food according to (5); (23) A method for maintaining the flavor of a processed food containing meat and/or vegetable protein material, characterized by containing the kneaded fat and oil for processed food according to (9); (24) A flavor maintenance agent for processed foods, wherein the kneaded oil and fat for processed foods according to (1) maintains the flavor of processed foods containing meat and/or vegetable protein materials; (25) A flavor maintaining agent for processed foods, wherein the kneaded oil and fat for processed foods according to (4) maintains the flavor of processed foods containing meat and/or vegetable protein materials; (26) A flavor maintenance agent for processed foods, wherein the kneaded oil and fat for processed foods, where
• Kneaded fats and oils for processed foods that meet all of the requirements (A) to (C) below and maintain the flavor of processed foods;
• C) is a pure vegetable oil;
• the fat and oil for processed food kneading according to (31), wherein the content of saturated fatty acids in the constituent fatty acids of the fat and oil for kneading processed food is 20 to 95% by mass.
• the kneaded fat for processed food according to any one of (31) or (32), wherein the total amount of unsaturated fatty acids in the constituent fatty acids of the kneaded oil and fat for processed food is 5 to 85% by mass. fats and oils, (34) Any one of (31) to (33), wherein the total amount of lauric acid, myristic acid, palmitic acid, and stearic acid in the constituent fatty acids of the kneaded fat for processed foods is 20 to 90% by mass.
• Kneaded fats and oils for processed foods as described in (35) The processed food according to any one of (31) to (34), wherein the total amount of palmitic acid and stearic acid in the constituent fatty acids of the kneaded oil and fat for processed food is 15 to 65% by mass.
• Kneaded oil and fat (36) A processed food containing the kneaded fat and oil for processed food according to any one of (31) to (35) and a meat and/or vegetable protein material, the flavor of the processed food being maintained; (37) A dough preparation step of mixing the kneaded fat and oil for processed foods according to any one of (31) to (35) with meat and/or vegetable protein material, and a molding step of molding after mixing.
• a method for producing a processed food that maintains flavor which includes a heating step of heating after shaping; (38) Maintaining the flavor of a processed food containing meat and/or vegetable protein material, characterized by containing the kneaded fat or oil for processed food according to any one of (31) to (35).
• Method, (39) A flavor maintenance agent for processed foods, wherein the kneaded oil and fat for processed foods according to any one of (31) to (35) maintains the flavor of processed foods containing meat and/or vegetable protein materials. , It is related to.
• the present invention by using the kneaded oil and fat for processed foods of the present invention in processed foods containing meat and/or vegetable protein materials, workability can be improved in the production of the processed foods. In addition, it is possible to provide a processed food that has a juicy feel immediately after heating and after heating and cooling.
• the use of the kneaded oil and fat for processed foods of the present invention can be a part of solving the flavor issues and social issues that are issues in the development of PBF foods.
• the present invention relates to an oil and fat for kneading processed foods that satisfies all of the requirements (A) to (D) below.
• the kneaded fats and oils for processed foods that meet all of the requirements (A) to (D) below have excellent workability and can be blended into processed foods containing meat and/or vegetable protein materials.
• SFC Solid fat content
• SFC Solid fat content
• B SFC is 10% or less when held at 20°C for 30 minutes.
• C The ratio of saturated fatty acid content/unsaturated fatty acid content in the constituent fatty acids is 0.1 to 19.
• D Pure vegetable oil.
• the processed food according to the present invention refers to a processed food containing meat and/or vegetable protein material. Specifically, it refers to foods that contain animal meat (processed animal meat foods), foods that contain animal meat and vegetable protein materials, and foods that do not contain animal meat and only vegetable protein materials. One is described as a meat-like processed food. In particular, meat-like processed foods that contain only vegetable protein materials and do not contain animal meat are called meatless foods.
• the livestock meat according to the present invention can be one of avian meat such as cow, pig, chicken, horse, sheep, deer, boar, turkey, duck, ostrich, whale, etc., or can be used in combination of two or more kinds.
• the birds and animals may be terrestrial animals or aquatic animals, but terrestrial animals are preferable.
• the part of the meat that serves as a model for the processed food using the livestock meat is not particularly limited.
• the amount of meat and vegetable protein materials to be used may be determined as appropriate depending on the quality and concept desired for the product.
• materials suitable for the product form of processed foods can be used as appropriate, such as granular vegetable protein, powdered vegetable protein, emulsion card, etc.
• the granular vegetable protein that can be used as the vegetable protein material according to the present invention is a mixture of vegetable raw materials such as soybeans, soybean protein, wheat, wheat protein, peas, and pea protein, and is formed by single-screw or twin-screw extrusion molding. It is obtained by organizing it under high temperature and pressure using an extruder, and comes in shapes such as granules, flakes, and sliced meat.
• Granular soybean protein made mainly from soybeans is suitable for the present invention. Depending on the desired product form and concept, products of any shape or size can be appropriately selected and used.
• Powdered vegetable protein that can be used as a vegetable protein material according to the present invention is a powdered vegetable raw material such as soybean, wheat, pea, etc., and the protein is 50% by weight per solid content after defatting. % or more. Powdered soybean protein made mainly from soybeans is suitable for the present invention. Commercially available powdered vegetable proteins can be appropriately selected and used. Furthermore, in order to improve the dispersibility in the dough, the powdered vegetable protein may be powdered by adding oil or fat in advance. Moreover, an emulsion card using powdered vegetable protein can also be used as a vegetable protein material.
• the emulsion curd here refers to a homogenized emulsion containing powdered vegetable protein, water, and fats and oils. In this case as well, powdered soybean protein is suitable.
• processed foods include hamburgers, patties, meatballs, nuggets, meatballs, ham, salami, sausages, gyoza, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, American dogs, meat pies, and ravioli. , lasagna, meatloaf, cabbage rolls, stuffed with meat such as green peppers and lotus roots, and various other processed foods using ground meat.
• the flavor according to the present invention refers to a juicy feeling, which is obtained by feeling the delicious taste of meat juices and fats and oils flowing out of processed foods in the mouth when eating. Maintaining the flavor according to the present invention refers to a state in which the flavor remains juicy even when eaten immediately after heating, and the same level of juiciness remains even when the food is cooled after being heated and left to cool. . In other words, it is a state in which the juicy feeling is maintained.
• Heating refers to a cooking process in which a consumer, retailer, or restaurant operator applies heat to the processed food after it has been distributed, such as in a microwave oven, oven, stewing, frying, baking, or steaming.
• the kneaded fat and oil for processed foods of the present invention has (A) a solid fat content (SFC) of 10% or more at 10°C. More preferably, the lower limit is 12% or more, 15% or more, 30% or more, or 50% or more. More preferably, the upper limit is 95% or less, 90% or less, 85% or less, 80% or less, or 75% or less.
• SFC solid fat content
• processed foods containing meat and/or vegetable protein materials are often manufactured in an environment of 10° C. or lower for hygiene reasons. If this range is appropriate, even if the oil or fat is blended into processed foods and kneaded, the dough will not become soft under the environment of the manufacturing process and can be molded, resulting in excellent workability.
• the fat or oil satisfies this range, it can be shredded into small pieces. By kneading the oil and fat in the form of small pieces into dough, the oil and fat can be uniformly dispersed in the processed food.
• the SFC at 10° C. is less than 10%, the oil or fat is liquid and has low viscosity, and it may be difficult to knead the oil or fat into processed foods.
• the dough may become soft and moldability may be poor.
• the oil and fat cannot be shredded into small pieces, and it may be difficult to knead them into dough. These may also affect the juicy feeling, making it difficult to obtain the juicy feeling.
• the measurement method of SFC is an abbreviation for Solid Fat Content and is based on IUPAC. 2. According to the method of 150 (a) Solid Content Determination In Fats By NMR.
• the kneaded fat and oil for processed foods of the present invention has (B) an SFC of 10% or less when held at 20°C for 30 minutes. More preferably, it is 9.5% or less, 9% or less, 6% or less, 5% or less, or 3% or less.
• the fats and oils can be kept in a molten state even after being heated and left to cool, and the fats and oils can sufficiently flow out not only immediately after heating but also after being heated and left to cool, so that the juicy feeling can be maintained.
• an oil or fat whose SFC exceeds 10% when kept at 20° C. for 30 minutes is used in the processed food, a juicy feeling will be obtained immediately after heating.
• the fats and oils tend to solidify. Therefore, even if the processed food is eaten after being left to cool, the fats and oils may not flow out and the processed food may not feel juicy.
• the "SFC when held at 20° C. for 30 minutes” herein refers to the so-called solidification rate, and can be obtained by the following method. That is, in a measurement method in which SFC is measured every 10 minutes under a 20° C. environment, the SFC is obtained by measuring SFC 30 minutes after the start of cooling. The SFC measurement method follows the same method as described above.
• the kneaded oil and fat for processed foods of the present invention has a ratio of saturated fatty acid content/unsaturated fatty acid content in the constituent fatty acids (C) of 0.1 to 19. More preferably, the upper limit is 15 or less, 12 or less, 10 or less, 5 or less, 4 or less, 3 or less, 2 or less, 1.75 or less, 1.6 or less, or 1.5 or less. More preferably, the lower limit is 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.7 or more, or 1 or more.
• the fat and oil has a characteristic that it is difficult to solidify even after being heated and left to cool. Thereby, the fats and oils can be kept in a molten state even after being heated and left to cool, and the fats and oils can sufficiently flow out not only immediately after heating but also after being heated and left to cool, so that the juicy feeling can be maintained. Furthermore, by using oils and fats within this range, molding can be performed without any problems.
• the kneaded fat and oil for processed foods of the present invention is (D) pure vegetable fat and oil.
• the fats and oils that can be used as long as they satisfy the above-mentioned requirements and are derived from plants. Specifically, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, rice oil, sesame oil, as well as monkey fat and cacao.
• oils such as fat, shea butter, illipe butter, allanbracchia butter, high stearic acid/high oleic acid sunflower oil, transesterified oils used in the production of cocoa butter substitute fats, and their fractionated oils; Fractionated oils, hardened oils, transesterified oils, and the like can be appropriately selected depending on the purpose and used alone or in combination of two or more. As long as the above-mentioned configuration is satisfied, the oil and fat can also be prepared by mixing two or more types of oil and fat having different SFC and fatty acid compositions. For example, a mixed oil of rapeseed oil and palm medium-melting point oil may be used.
• the content of saturated fatty acids among the constituent fatty acids of the oil and fat is 20 to 95% by mass. More preferably, the upper limit is 93% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, or 60% by mass or less. More preferably, the lower limit is 25% by mass or more, 30% by mass or more, 35% by mass or more, 38% by mass or more, 40% by mass or more, 45% by mass or more, 48% by mass or more, 50% by mass or more, or 52% by mass. That's all. By adjusting the oil and fat within this range, the effect of maintaining the juicy feeling can be further enhanced.
• the total amount of unsaturated fatty acids among the constituent fatty acids of the oil and fat is 5 to 85% by mass. More preferably, the upper limit is 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, or 55% by mass or less. More preferably, the lower limit is 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 37% by mass or more, 38% by mass or more. , or 40% by mass or more.
• this range By adjusting the oil and fat within this range, workability can be further improved. On the other hand, if this range exceeds 85% by mass, the fat or oil becomes liquid, and when the fat or oil is kneaded into a processed food, the viscosity of the dough may be low and the moldability may be poor.
• the total amount of lauric acid, myristic acid, palmitic acid, and stearic acid in the constituent fatty acids of the oil and fat is 20 to 90% by mass. More preferably, the upper limit is 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 63% by mass or less, 60% by mass or less, or 58% by mass or less. More preferably, the lower limit is 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 44% by mass or more.
• the total amount of lauric acid, palmitic acid, and stearic acid in the constituent fatty acids of the oil and fat is 20 to 70% by mass. More preferably, the upper limit is 68% by mass or less, 65% by mass or less, 63% by mass or less, 60% by mass or less, or 58% by mass or less. More preferably, the lower limit is 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 42% by mass or more, 45% by mass or more, or 50% by mass or more.
• the total amount of palmitic acid and stearic acid in the constituent fatty acids of the oil and fat is 15 to 65% by mass. More preferably, the upper limit is 60% by mass or less, 58% by mass or less, or 55% by mass or less. More preferably, the lower limit is 20% by mass or more, 25% by mass or less, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, or 48% by mass or more.
• this range exceeds 65% by mass, the processed food will feel juicy when eaten immediately after heating, but since the fats and oils are likely to solidify during heating and cooling, even if the processed food is eaten after cooling. Sometimes the juiciness cannot be obtained. Alternatively, some of the fats and oils may remain solid even immediately after heating, and a sufficient juicy feeling may not be obtained.
• Another preferred embodiment of the oil and fat for kneading processed foods of the present invention is preferably an oil and fat with an IV of 30 to 100. More preferably, the upper limit is 90 or less, 85 or less, 80 or less, 70 or less, 65 or less, 60 or less, or 57 or less. More preferably, the lower limit is 33 or more, 34 or more, 38 or more, or 42 or more. By adjusting the oil and fat within this range, the effect of maintaining the juicy feeling can be further enhanced.
• the total amount of lauric acid and myristic acid is preferably 40 to 70% by mass. More preferably, the upper limit is 68% by mass or less, or 66% by mass or less. More preferably, the lower limit is 45% by mass or more, 50% by mass or more, or 55% by mass or more.
• the kneaded fat and oil for processed foods of the present invention it is possible to use one or more types of fats and oils selected from the group of palm oil and processed fats and oils obtained by fractionating, hydrogenating, or transesterifying palm oil. preferable.
• the above-mentioned fats and oils may be appropriately mixed and used as long as the above-mentioned conditions are satisfied. More preferably, it is palm olein obtained by fractionating palm oil, or palm medium melting point oil having an IV of 30 to 55, which is obtained by fractionating palm olein, and still more preferably a palm medium melting point oil having an IV of 35 to 55.
• the kneaded fat and oil for processed foods of the present invention be blended in an amount of 1 to 40% by mass in the dough of processed foods. More preferably, the upper limit is 38% by mass or less, or 35% by mass or less. More preferably, the lower limit is 2% by mass or more, or 5% by mass or more. If this range is appropriate, this effect can be maximized.
• Known materials and food additives can be used depending on the type of processed food according to the present invention.
• vegetables, tallow such as lard, vegetable oil, starch, seasonings (salt, pepper, sugar, soy sauce, etc.), processed starches, egg yolks, egg whites, emulsifiers, spices, flavorings, and other known additives, etc. It can be used as appropriate within a range that does not impede the effects of the invention.
• the method for producing processed foods of the present invention generally includes a dough preparation step in which raw materials are kneaded with a kneading machine such as a mixer, RoboCup, or a silent cutter to prepare dough, and a molding step in which the dough is formed into an appropriate size and shape.
• a kneading machine such as a mixer, RoboCup, or a silent cutter to prepare dough
• a molding step in which the dough is formed into an appropriate size and shape.
• An example is a method in which the product is obtained through a heating step of steaming, frying, baking, etc., and heat setting.
• the resulting processed food can be distributed after being refrigerated or frozen, and can be cooked directly by consumers such as microwave ovens, stewed, fried, baked, steamed, etc., or indirectly by retailers and restaurants. done and provided.
• the kneaded fat and oil for processed foods of the present invention is used in the above-mentioned dough preparation process, but before use, it is preferable to shred the fat and oil into small pieces with the longest side of 1.5 cm or less.
• a cutting machine such as a mixer, chopper, RoboCoop, or silent cutter can be used.
• the shape of the piece there is no particular restriction on the shape of the piece as long as the longest side is 1.5 cm or less.
• the shape may be a cylinder, a cube, a circle, a semicircle, a polyhedron such as a polygonal pyramid or a polygonal prism, or a slice.
• the oil and fat that has been shredded into small pieces into the dough By blending and kneading the oil and fat that has been shredded into small pieces into the dough, it can be dispersed in the dough to an appropriate size, and the dough can be molded, maximizing the effects of the present invention. able to demonstrate.
• the SFC at 10°C is less than 1%, it will not become solid even if stored in a refrigerator. Therefore, when it is mixed into dough in liquid form and kneaded, the dough becomes soft and may have poor moldability.
• the fat or oil cannot be shredded into small pieces, making it difficult to knead into the dough, and it may be difficult to obtain a juicy texture immediately after heating or after heating and cooling.
• the oil and fat in a refrigerator (2°C to 10°C) until just before the dough preparation process.
• the temperature of the dough preparation process is preferably in an environment of 10° C. or lower.
• the oil and fat can exist uniformly in the dough after the dough preparation process in the form of small pieces with the longest side of 1.0 cm or less, and the effects of the present invention can be fully exhibited.
• the fat and oil has a size of about 1 to 5 mm and cannot be visually confirmed, the effects of the present invention can be maximized as long as they are uniformly kneaded.
• the dough after the dough preparation process is in the form of a block with the longest side exceeding 1.5 cm, or if fats and oils are present unevenly, the fats and oils will easily flow out as drips during cooking, and the Alternatively, it becomes difficult to obtain a juicy feeling when eating after heating and cooling.
• the kneaded oil and fat for processed foods of the present invention can be blended into processed foods containing meat and/or vegetable protein materials to provide excellent workability in the production of the processed foods, resulting in juicy texture immediately after heating and after heating and cooling. can be maintained.
• the effects of the present invention are particularly effective in the case of meatless foods that contain only vegetable protein materials and do not contain animal meat.
• the present invention can also be considered as a method for maintaining the flavor of processed foods containing meat and/or vegetable protein materials. Specifically, by using kneaded fats and oils for processed foods that meet all of the requirements (A) to (D) below in processed foods containing meat and/or vegetable protein materials, it has excellent workability. In addition, it is possible to obtain a processed food that maintains juicy texture.
• SFC Solid fat content
• B SFC is 10% or less when held at 20°C for 30 minutes.
• C The ratio of saturated fatty acid content/unsaturated fatty acid content in the constituent fatty acids is 0.1 to 12.
• D Pure vegetable oil.
• the kneaded fat and oil for processed foods of the present invention can also be considered as a flavor maintaining agent that can maintain the flavor of processed foods.
• a flavor maintaining agent that can maintain the flavor of processed foods.
• Solid fat content (SFC) at 10°C is 10% or more.
• SFC is 10% or less when held at 20°C for 30 minutes.
• C The ratio of saturated fatty acid content/unsaturated fatty acid content in the constituent fatty acids is 0.1 to 12.
• D Pure vegetable oil.
• Fat Comparative Example 1 used rapeseed oil.
• coconut oil was completely melted and then rapidly cooled and kneaded in a combinator.
• palm kernel oil was completely melted and then rapidly cooled and kneaded in a combinator.
• Fat and oil Example 3 was prepared by completely melting and mixing 60 parts of rapeseed oil and 40 parts of palm medium melting point oil 1 (IV46), and then rapidly cooling and kneading the mixture in a combinator.
• Fat and oil Example 4 was prepared by completely melting and mixing 40 parts of rapeseed oil and 40 parts of palm medium melting point oil 1, followed by rapid cooling and kneading in a combinator.
• Fat and oil Example 5 was prepared by completely melting and mixing 20 parts of rapeseed oil and 80 parts of palm medium melting point oil, followed by rapid cooling and kneading in a combinator.
• Fat and oil Example 6 used palm olein that had been rapidly cooled and kneaded in a combinator.
• palm medium melting point oil 1 was rapidly cooled and kneaded in a combinator.
• Palm medium melting point oil 2 (IV34) was completely melted and mixed, and the mixture was rapidly cooled and kneaded in a combinator.
• palm stearin was rapidly cooled and kneaded using a combinator.
• Fat Example 12 is Melano NEW. SS-7 was used. The SFC at 10°C and the SFC when held at 20°C for 30 minutes, the content ratio of saturated fatty acids/unsaturated fatty acids, the content of various fatty acids, and the IV of each fat and oil are shown in Tables 1-1 and 1-2.
• C12 means lauric acid
• C14 means myristic acid
• C16 means palmitic acid
• C18 means stearic acid.
• the total saturated fatty acids refer to the total of saturated fatty acids with 8 to 22 carbon atoms
• the total unsaturated fatty acids refer to the total of unsaturated fatty acids with 18 carbon atoms, including cis and trans isomers.
• ⁇ Consideration 1> (Preparation of meatless hamburger) A meatless hamburger steak with the formulation shown in Table 2 was prepared as a processed food containing only vegetable protein materials. Immediately before preparation, Fats and Oils Examples 1 to 12 and Comparative Oils and Fats Example 2 were shredded into small pieces using a chopper. The method for preparing meatless hamburgers was to use a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm), put the hydrated granular soy protein and emulsion curd in the mixer, stir for 1 minute, and then cut into small pieces.
• Kenwood mixer manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm
• the oils and fats used were those that had been stored in the refrigerator for one week, and were kept in the refrigerator until just before use. Since Comparative Example 1 of fat and oil was liquid, it could not be cut into small pieces and was added to the dough as it was.
• the emulsion card used for the meatless hamburger contains 40.9 parts of water, 9.1 parts of powdered soy protein (Fuji Pro FR, manufactured by Fuji Oil Co., Ltd.), and 9.1 parts of rapeseed oil (manufactured by Fuji Oil Co., Ltd.). 1 part, 9.1 parts of dried egg white (Kewpie Egg Co., Ltd.
• evaluation method The evaluation consisted of workability evaluation and sensory evaluation immediately after heating and after heating and cooling. Details are shown below.
• the fats and oils used in the examples maintained a juicy feel even when eaten after heating and cooling.
• Examples 1, 2, 5, 7, 8, and 11 the same juicy feeling as immediately after heating was maintained.
• Comparative Example 1 no juicy feeling was observed either immediately after heating or after heating and cooling.
• Comparative Example 2 a juicy feeling was observed immediately after heating, but after heating and cooling, it became dry, the juicy feeling was quite weak, and the juicy feeling was not maintained.
• ⁇ Consideration 2> (Preparation of meat-like hamburger steak) As a meat-like processed food containing animal meat, meat-like hamburgers having the formulations shown in Table 4 were prepared. Immediately before preparation, fats and oils 2, 4, 6 to 8, 11, and 13 were shredded into small pieces using a chopper. The preparation method was to put minced chicken and each oil and fat into small pieces into a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm) and stir for 2 minutes, then add seasonings and stir for 1.5 minutes.
• Kenwood mixer manufactured by Aikosha Seisakusho Co., Ltd., stirring speed 140 rpm
• the hydrated granular soy protein was added and stirred for 30 seconds, the chopped onion was added and stirred for 30 seconds, and the dried breadcrumbs and potato starch were added and stirred for 30 seconds.
• the dough after stirring was molded into 55 g pieces. Grilling and steaming was performed in a convection oven at 200°C for 8 minutes (center temperature: 80°C) to obtain a meat-like hamburger steak. The hamburger steak that had been grilled and heated was frozen in a shock freezer.
• the oils and fats used were stored in the refrigerator for one week, and were kept in the refrigerator until just before use. Since fat 1 was liquid, it could not be broken into small pieces and was added to the dough as it was.
• Example 13 to 18 the juiciness was maintained even after heating and cooling, compared to immediately after heating, similar to the results of the examination of meatless hamburgers. In particular, in Examples 13, 15, and 17, the same juicy feeling as immediately after heating was maintained. On the other hand, in Comparative Example 3, there was no juicy feeling immediately after heating and after heating and cooling, and in Comparative Example 4, the juicy feeling was weaker after heating and cooling than immediately after heating, and the juicy feeling was not maintained.

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• 2023
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