JP2006197884A - Instant cooked food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an instant cooked food suppressed in trans fatty acid content, having excellent taste and smooth texture when melted in hot water, and capable of giving rich flavor and body peculiar to animal fat and oil. <P>SOLUTION: The instant cooked food has ≤2 mass% of trans fatty acid through including a mixed fat of animal fat, and interesterified fat obtained by transesterificating an oil and fat mixed product obtained by mixing animal fat with the exceeding hardened fat of animal fat. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to an instant cooked food containing specific fats and oils, in particular, a food for cooking curry, stew, Hayashi, various sauces, and various soups.

As instant cooked foods, solid foods are known in which raw materials including fats and oils, starch, and seasonings are filled into a molded container and hardened. Also known as instant cooked foods are granular foods obtained by granulating the above raw materials by extrusion granulation or the like, and flaky foods formed into flakes by a flaker or the like. These instant cooked foods are dissolved in hot water and eaten as curry or stew.

In these instant cooked foods, it is common to use hydrogenated fats and oils whose melting point has been raised by hydrogenation of animal fats and oils. However, hydrogenated oils and fats of animal fats and oils contain about 10 to 50% by mass of trans acid, which is said to be unhealthy. On the other hand, extremely hardened oils of animal fats are substantially free of trans acid, but when such extremely hardened oils are used, they feel bad when they are dissolved in hot water and eaten in curry or stew. There is also a problem that the texture is rough.

Patent Document 1 discloses an instant cooked food containing an oil and fat composition in which extremely hardened palm oil is mixed with a fat obtained by blending a refined palm kernel and a refined palm oil and transesterified. This instant cooked food is substantially free of trans acid, and has a good mouthfeel and smooth texture when dissolved in hot water. However, since this instantly cooked food uses an oil and fat composition made from vegetable oil, it cannot give a rich flavor and richness peculiar to animal oils and fats.
JP-A-2003-204774

Therefore, an object of the present invention is to suppress the content of trans acid, have a good mouthfeel and a smooth texture when eaten dissolved in hot water, and have a rich flavor and richness peculiar to animal fats and oils. It is to provide an instant cooked food that can be given.

Such a technical problem is achieved by an instant cooked food characterized in that it includes a mixed fat obtained by transesterifying an animal fat and a fat blend containing an animal fat and an extremely hardened oil of an animal fat, and an animal fat. Is done.

First, the “instant cooked food” in the present invention refers to a food to be eaten by heating such as adding water and adding ingredients such as meat and vegetables if necessary. More specifically, for example, those in the form of solid, granule, flakes, etc. are cooked, especially foods such as curry, stew, Hayashi, various sauces, various soups and similar products thereof. It is desirable for food.

The instant cooked food of the present invention includes mixed fats and oils obtained by transesterifying fats and oils blended with animal fats and extremely hardened oils of animal fats and fats with further animal fats and oils. This mixed fat / oil has a low trans acid content, preferably 5% by mass or less, more preferably 0 to 3% by mass. Therefore, the instant cooked food containing the mixed fats and oils has a low trans acid content, preferably 2% by mass or less, more preferably 1.5% by mass or less, and still more preferably 0 to 1% by mass.

There is no restriction | limiting in particular as said animal fats and oils, beef tallow, pork fat, fish oil, sheep oil, etc. can be used, However, Beef tallow is especially preferable at the point which has a rich flavor and richness. Moreover, as animal fats and oils, there is no restriction | limiting also in the refinement | purification method, The fractionated fats and oils obtained by fractionation, such as solvent fractionation and wintering, may be sufficient.

Further, as the extremely hardened oil of animal fats and oils, those obtained by hardening animal oils and fats such as beef tallow, pork tallow, fish oil and sheep oil to an iodine value of 10 or less, preferably 3 or less are used. Here, as animal fats and oils to be used as a raw material for extremely hardened oils, beef tallow and / or pork tallow are particularly preferred because of their rich flavor and strong body.

In the present invention, the transesterified oil / fat is obtained by transesterifying the oil / fat blend containing the animal fat / oil and the extremely hardened oil of the animal / fat as described above. Here, the transesterification method is not particularly limited. For example, a method of chemically transesterifying using an alkali metal catalyst such as sodium methylate, an enzyme such as lipase having no position specificity, and the like. Biological transesterification methods can be mentioned.

The instantly cooked food of the present invention contains a mixture of the transesterified oil and fat obtained in this manner and another animal fat and oil. This gives moderate hardness during storage, has a good mouthfeel and a smooth texture when eaten dissolved in hot water, and can also give a rich flavor and richness peculiar to animal fats and oils. it can. In this case, the mixing ratio between the transesterified fat and the other animal fat is 30:70 to 30 by mass when the instantly prepared food is a solid food in order to achieve SFC described later. 70:30 is preferred, and when the instant cooked food is a granular food or a flaky food, it is preferably 50:50 to 90:10. It should be noted that the transesterified fat and the other animal fat may be mixed in advance when the instant cooked food is produced, or may be mixed together with other raw materials. It may be present as a mixed fat in the instantly prepared ready-to-eat food.

When the instant cooked food is a solid food, the content of the mixed fat mixed with the transesterified fat and animal fat is 30 to 45% by mass, more preferably 33 to 43% by mass in the solid food. There should be. In addition, when the instant cooked food is a solid food, the mixed fat / oil has an SFC of 40 to 90%, more preferably 50 to 70% at 20 ° C, and an SFC of 25 to 57% at 30 ° C. Preferably it is 30 to 45%, and SFC at 40 ° C. is 10 to 26%, more preferably 13 to 22%. This prevents fats and oils from leaching during storage, avoids softening of solid foods, separation of fats and oils, and clouding of the surface of solid foods, and good taste when dissolved in hot water. Smooth texture can be imparted. Moreover, when SFC in 10 degreeC of the said mixed fats and oils is 92% or less , More preferably, it is 53 to 92% , Even if it keeps refrigerated at home etc., the solid food which is easy to break at the time of cooking can be provided.

In addition, when the instant cooked food is a granular food or a flaky food, the content of the mixed fat is 5 to 35% by mass in the granular food or flaky food, more preferably 10 to 30% by mass. It is good to be. Moreover, when the instant cooked food is a granular food or a flaky food, the mixed fat / oil has an SFC of 45 to 97% at 20 ° C, more preferably 45 to 95%, and an SFC at 30 ° C of 26 to 26%. 93%, more preferably 30-86%, SFC at 40 ° C. is 11-72%, more preferably 15-65%. Thus, it is possible to prevent the granular or flaky foods from being settled at the time of storage or the like, and to provide a good mouthfeel and a smooth texture when dissolved in hot water.

Here, SFC (solid fat content) is measured according to the NMR method (provisional 3-1983 provisional solid fat content) described in, for example, the standard oil analysis test method (II) established by the Japan Oil Chemists' Society. Can do. Specifically, the sample is heated and homogenized in a thermostat at 90 ° C., and a test tube (2 ml) is filled with a rubber stopper. After holding the sample packed in the sample tube and the control sample (Pharmacopoeia olive oil) at 60 ± 0.2 ° C. for 30 minutes, the NMR signal of each sample is read. These samples are then held at 0 ± 2 ° C. for 30 minutes and then held at the measurement temperature (T ± 0.2 ° C.) for 30 minutes to read each signal. The SFC at T ° C is calculated by the following formula. SFC (%) = 100−A / B × C / D × 100 where A is the NMR signal reading of the control sample at 60 ° C., B is the NMR signal reading of the measurement sample at 60 ° C., C Is the NMR signal reading of the measurement sample at T ° C, and D is the NMR signal reading of the control sample at T ° C.

The raw materials used in the instant cooked food of the present invention are not particularly limited other than the above mixed fats and oils, and the raw materials used in curry, stew, hayashi, etc. can be used as appropriate. Specifically, for example, starches such as wheat flour and corn starch, sugars such as sugar, salt, curry powder, spices such as pepper, garlic, ginger, meat extract, bouillon, sodium glutamate, vegetables and fruits such as tomato and apple Such powder raw materials and seasoning pastes can be used.

The instant cooked food of the present invention can be produced by heating and mixing the above-described raw materials. The heating and mixing may be performed, for example, at 70 to 120 ° C. for about 20 to 60 minutes while stirring in a heating kettle equipped with stirring blades. When the instant cooked food is a solid food, it can be manufactured by filling the container with the heat-melted raw material obtained by heating and mixing in this manner and solidifying by cooling. A container having an arbitrary shape and capacity can be used as the container, but a tray-like container is preferably used. The material of the tray-like container can also be arbitrary. For example, the tray-like container is preferably 15 to 50 mm in height, 80 to 250 mm in length, 80 to 150 mm in width and made of polypropylene / EVOH / polypropylene (thickness 0.2 to 0.5 mm), and is a rectangular parallelepiped or a cubic shape. It may be.

Cooling and solidification can be performed by any method. As an example, a container filled with a heated and melted raw material is placed on a conveyor surface of a conveyor having a metal conveying surface such as steel, and a cooling chamber at -30 to -10 ° C. It is preferable that the transport surface is cooled and cooled by transmission from the cooled transport surface. In addition, the said cooling can be implemented using a commercially available steel belt freezer.

In addition, when the instant cooked food is a granular food, for example, a granulated product obtained by extruding and granulating a heated and melted raw material obtained by heating and mixing through an extrusion granulator and discharging from the extrusion granulator It can manufacture by cooling. Although any extrusion granulator can be used as the extrusion granulator, it is preferable to use a double screw type extrusion granulator from the viewpoint of production capacity and workability.

The granulation is preferably performed by setting the temperature so that the temperature of the granulated product discharged from the extrusion granulator is 50 to 65 ° C. The granulated product discharged from the granulator can be cooled by blowing a gas such as carbon dioxide or nitrogen gas, cooled by blowing cold air in a fluidized bed, solid carbon dioxide or carbonic acid. Examples thereof include a method of dropping a granulated material on a floor that has been cooled in advance with gas or the like, and cooling while moving on the floor. Thereby, the fats and oils in the granulated product are rapidly cooled, and as a result, a granular food with a narrow particle size distribution can be obtained.

If the instant cooked food is a flaky food, for example, the heated and melted raw material obtained by heating and mixing is sent to a flaker and passed between cooled rolls to be formed into a flaky shape. Can do.

In addition, the mixed fats and oils can be applied to retort foods such as retort curry and curry bread filling, for example, by adding vegetable fats and oils as necessary, in addition to suitably applying to the present invention.

Example 1 (Solid food (solid curry roux)) (1) Preparation of mixed fats and oils Fat and oil blends of beef tallow and beef tallow extremely hardened oil (iodine value 0, melting point 61 ° C) in a mass ratio of 6: 4 Random transesterification was carried out to prepare transesterified oil (iodine value 31, melting point 48 ° C.). This transesterified fat was further mixed with another beef tallow at a mass ratio of 6: 4 to prepare a mixed fat. The SFC of this mixed fat was 70% at 10 ° C, 53% at 20 ° C, 35% at 30 ° C, and 20% at 40 ° C. Moreover, this mixed fat / oil had a trans acid content of 2.3%.

(2) Preparation of solid curry roux Raw material formulations A, B, C and D described in Table 1 were prepared by individually individually mixing them in advance. Next, the raw material mixture A was mixed while being heated in a heating kettle equipped with stirring blades so that the product temperature became 120 ° C., and then cooled until the product temperature reached 70 ° C. Thereafter, the raw material blends B, C and D were added thereto, and the mixture was heated and mixed for 30 minutes so that the product temperature became 95 ° C. 250 g of molten roux obtained by heating and mixing in this manner was filled into a tray-like container by a filling machine. The tray-like container used here is polypropylene / EVOH (saponified ethylene / vinyl alcohol copolymer or ethylene vinyl acetate copolymer) / polypropylene with a thickness of 0.3 mm, a height of 22 mm, a length of 190 mm, and a width of 95 mm. This is a rectangular parallelepiped tray having an open portion. Next, the tray-shaped container filled with molten roux is placed on a steel belt (conveying surface) of a steel belt freezer and conveyed to a cooling chamber in which cold air of −20 ° C. at a wind speed of 1.5 m / sec flows, and the conveying surface A solid plate was prepared by applying a cooling plate at −35 ° C. to cool and solidify while cooling. The obtained solid curry was not softened even when stored in an atmosphere at 40 ° C. for 15 hours, and neither oil separation nor white turbidity was observed. The solid curry roux had a trans acid content of 0.8%.

(3) Preparation of curry After cooling said solid curry roux to 10 degreeC in a refrigerator, it poured into the hot water of 90 degreeC, dividing the cooled solid roux by hand, and made curry. At this time, the solid roux could be easily broken by hand and quickly dissolved in hot water. Moreover, the obtained curry had a good mouthfeel, a smooth texture, and a rich flavor and richness peculiar to beef tallow.

Example 2 (granular food (granular cream stew)) (1) Preparation of granular cream stew Using the same mixed oils and fats as in Example 1, the raw material formulations A, B and C described in Table 2, Each of them was prepared individually by intimate mixing. Next, the raw material mixture A was mixed while heating so that the product temperature was 120 ° C. in a heating and stirring vessel, and then cooled until the product temperature reached 70 ° C. Thereafter, the raw material mixture B and the raw material mixture C were added thereto, and the mixture was heated and mixed for 30 minutes so that the product temperature became 95 ° C. After the molten roux obtained by heating and mixing in this way is cooled to about 60 ° C., an extruding granulator (Twin Dome Gran manufactured by Fuji Powder Co., Ltd .; screen hole diameter 1.0 mm) ) Was used for extrusion granulation. After the granulated product having a product temperature of 60 ° C. is discharged from the granulator, 10 ° C. cold air is blown in the fluidized bed, and the product temperature is rapidly cooled to about 20 ° C. in one minute to form a granular cream Stew was obtained (particle size 1.0 mm). Even if this cream stew was left in an atmosphere of 40 ° C. for 15 hours, the granules did not bind to each other and maintained a good granular state. This cream stew had a trans acid content of 0.3%.

(2) Preparation of cream stew This cream stew was poured into hot water at 90 ° C. and melted to prepare a cream stew. At this time, roux quickly dissolved in hot water. Moreover, the obtained cream stew had a good mouthfeel and a smooth texture, and further had a rich flavor and richness peculiar to beef tallow.

Example 3 (flaky food (flaky cream stew)) (1) Preparation of flaky cream stew Using the same mixed fats and oils as in Example 1, the raw material formulations A, B and C shown in Table 3 Each of them was prepared individually by intimate mixing. Next, the raw material mixture A was mixed while heating so that the product temperature was 120 ° C. in a heating and stirring vessel, and then cooled until the product temperature reached 70 ° C. Thereafter, the raw material mixture B and the raw material mixture C were added thereto, and the mixture was heated and mixed for 30 minutes so that the product temperature became 95 ° C. The molten roux obtained by heating and mixing in this manner is cooled to a product temperature of about 60 ° C., and then sent to a flaker (Drum dryer manufactured by Katsuragi Industry Co., Ltd .; temperature of roll wall surface 12 ° C.) and molded. Thus, a flaky cream stew (thickness: about 2 mm) was obtained. The flake-shaped cream stew was not observed to bind to the flakes even when left in a 40 ° C. atmosphere for 15 hours. The cream stew had a trans acid content of 0.6%.

(2) Preparation of cream stew A cream stew prepared by dissolving this cream stew in hot water at 90 ° C. was prepared. At this time, roux quickly dissolved in hot water. Further, the obtained cream stew had a good mouthfeel, a smooth texture, and a rich flavor and richness peculiar to beef tallow.

Claims (6)

An instant cooked food comprising a mixed fat obtained by mixing a transesterified fat and oil obtained by transesterifying a fat and oil blend containing an animal fat and an extremely hardened oil of an animal fat and oil, and an animal fat and oil. The instant cooked food according to claim 1, wherein the content of trans acid is 2% by mass or less. The instant cooked food according to claim 1 or 2, which is a solid food. 4. The instant cooking according to claim 3, wherein the mixed fat / oil has an SFC at 20 ° C. of 40 to 90%, an SFC at 30 ° C. of 25 to 57%, and an SFC of 40 ° C. of 10 to 26%. Food. The instant cooked food according to claim 1 or 2, which is a granular food or a flaky food. 6. The instant cooking according to claim 5, wherein the mixed fat has an SFC of 45 to 97% at 20 ° C., an SFC of 30 to 93% at 30 ° C., and an SFC of 11 to 72% at 40 ° C. 6. Food.