JP2844494B2 - Method for producing food containing W / O emulsified oil / fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to the production of cooked rice products by adding a W / O-type emulsified oil and fat, thereby improving the looseness and gloss of cooked rice products, noodle products, and the like. The present invention relates to a method for significantly improving the spreadability of dough of a noodle belt product.

[Conventional technology and problems]

One of the problems in cooking cooked rice is poor workability such as adhesion of cooked rice to cooking utensils. In particular, when cooking cooked rice such as cooked rice such as white rice or pilaf, or rice such as fried rice or chicken rice, it will adhere to the kettle or utensils that take out the cooked rice, or produce lumps or kogation. Rice rice loss occurs due to the occurrence. There is a demand for improvement in workability by preventing such adhesion and loss. In addition, these cooked rices are required to have an appropriate looseness (having chopsticks) and good gloss. In particular, when the rice cooked in the frozen pilaf manufacturing process is rapidly cooled, the presence of lumps makes it difficult for the inside of the lumps to be frozen and remains as a lump in the product, resulting in loss. At home, the amount of rice handled is small, and no solution is usually taken. However, when cooking a large amount of rice such as commercial or processed foods, or when cooking rice cooked foods such as fried rice or chicken rice using rice as a raw material, vegetable oil or other ingredients must be added during cooking to solve these problems. Cooking is carried out by adding both emulsifiers and vegetable fats and oils.However, in these methods, the added fats and oils are difficult to disperse evenly throughout the cooked rice, so that a sufficient effect is exhibited. Did not. O / W type emulsified fats and oils may be used, but in this case, the dispersibility is good, but the fats and oils penetrate into the inside of the rice grain, the color gloss improvement effect is reduced by half, and a sufficient effect is obtained Requires more O / W type emulsified fats and oils. As a result, there is a problem that the taste of cooked cooked rice is affected.

On the other hand, when producing noodles such as udon, ramen, buckwheat, somen, pasta and noodle belts such as gyoza, shomai, spring roll skin, etc. It is required to be flexible, easy to stretch and hard to cut. Therefore, vegetable oils, various emulsifiers, and the like are used for the purpose of improving these physical properties, but there are problems that they do not disperse well in the dough and do not exhibit sufficient effects.

[Problems to be solved by the invention]

The present invention improves the loosening property by adding a small amount of W / O type emulsified fats and oils when manufacturing cooked rice, and minimizes the loss due to adhesion to machines and the occurrence of lumps and scabs, and reduces the color of the product. , Improve gloss, and have substantially no effect on taste. Also, when manufacturing noodles and noodle strips, similarly, by adding a small amount of W / O type emulsified oil and fat to give the dough a property that it is easy to stretch and hard to cut and improve workability as well as taste, In effect.

[Means for solving the problem]

The present invention has been studied repeatedly to improve the loosening properties of cooked rice, the color gloss and the physical properties of noodles and noodles, and as a result, produced a fluid W / O type emulsified fat and oil, and further emulsified. By adding a sufficient amount of an emulsifier for stabilization, a particle having a particle size of 1 μm or less can be obtained. When cooking the thus obtained emulsified oil or rice, or by adding a small amount of this emulsified oil to water used when kneading the noodles, the looseness of the cooked rice, improvement of color gloss, And the physical properties of noodles and noodle belts can be improved. The amount of emulsified fat used is 0.1-1 of raw rice or cereal flour (flour)
By adding 0% by weight, preferably 0.5 to 5% by weight, the loosening property, the color gloss and the stretching and spreading properties of the noodles were improved.

Among the cooked rice foods, in the case of the pilaf according to the embodiment of the present invention, the original method of the pilaf is to cook the rice by adding water after frying the rice with oil or fat. In the case of frozen pilaf, a method has been practiced in which oil and fats are added to raw rice together with vegetables, meat and seafood without cooking the rice, and the rice is cooked and cooked. Further, when emulsified oil is used for cooked rice such as red rice or wild vegetable rice, the above-mentioned disadvantages are improved as in the case of pilaf.
In mass production, rice is often cooked under pressure. In this case, since the rice is cooked in a sealed state, the water added during the rice cooking process does not escape as water vapor, so the amount of water used should be about 100 parts for raw rice and 100 parts, when rice is cooked at normal pressure Water volume is about 50% compared to
It may be less.

The fats and oils used in the present invention are not particularly limited as long as they are edible animal and vegetable fats and oils, but liquid oils such as soybean oil, rapeseed oil, corn oil and sesame oil are preferred. Palm oil or the like can also be used.

On the other hand, the polyglycerin-condensed ricinoleic acid of the emulsifier used in the present invention is an esterified product of polyglycerin and ricinoleic acid, but usually, the average degree of polymerization of the glycerin moiety is 4 to 6, and the average of the ricinoleic acid moiety is The degree of condensation is an esterified product with one having a degree of condensation of 3 to 6, and the esterified product is one or two. The polyglycerin condensed ricinoleate is used in an amount of 2% or more based on the whole. 2%
If the amount is smaller, the average emulsified particle diameter becomes 1 μm or more, and the emulsion stability is poor. Further, other than the polyglycerin condensed ricinoleate, for example, using an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbintan fatty acid ester, propylene glycol fatty acid ester, and phospholipid, the average emulsified particle size of the resulting emulsified oil and fat is increased. The particle diameter becomes 3 μm or more. And the particle size is 1μm
If the above is the case, the emulsion stability is inferior. Therefore, when producing cooked rice, noodles / noodle strips or pasta using this emulsified oil / fat, the effect is reduced, and favorable results cannot be obtained. When used in an amount of 2% or more, the average particle diameter of water droplets becomes 1 μm or less, emulsification stability is good, and the surface gloss and looseness of cooked rice and the rolling properties of noodles, noodle strips and pasta are improved. In addition, amino acids other than basic amino acids (lysine, arginine, His) and ε-polylysine are used as amino acids added for miniaturization of the emulsion of the present invention. By using ε-polylysine, in addition to the micronizing effect of the emulsion, it can also impart a bacteriostatic effect.
The effect as a preservative can also be expected. Nucleic acids that can be used as food additives (inosinic acid, guanylic acid, etc.) are used. As the organic acid, those which can be used as food additives (acetic acid, citric acid, etc.) are used.

When emulsification is performed by adding an inorganic salt, an organic acid salt, or the like, these water droplets contain many particles having a particle size of 1 μm or more, are inferior in emulsification stability, and are inferior in the effect of using the food.

The ratio of the oil phase to the aqueous phase is in the range of 95/5 to 40/60 (preferably 80/20 to 50/50), so that the emulsion stability is good and the effect of using the above food is large.

The particle size distribution of the emulsified oil / fat composition prepared according to the following examples was represented by an average particle size using a particle size distribution meter (LA-500, manufactured by Horiba, Ltd.). For the evaluation of stability, 10 ml of emulsified oil was placed in a test tube, stored at 20 ° C., and the state of oil-water separation was visually observed.

Reference Example 1 Polyglycerin condensed ricinoleate (CR-500, manufactured by Sakamoto Yakuhin Co., Ltd.) was used as an emulsifier in 70 parts of salad oil.
2.0 parts were dissolved. Separately, a solution in which 0.5 part of glycine was dissolved in 27.5 parts of water was prepared, and this solution was added to the above-mentioned emulsifier-containing salad oil and preliminarily emulsified at room temperature for 10 minutes. This pre-emulsion was stirred at 25 ° C. for 1 minute using a colloid mill (manufactured by Nippon Seiki Co., Ltd.) under the conditions of a clearance of 0.5 mm and a rotation speed of 5,000 rpm, and emulsification was carried out. I got Table 1 shows the average emulsified particle size and the evaluation results.

Reference Example 2 An emulsified fat was prepared by replacing 0.5 g of glycine in Reference Example 1 with 0.5 g of inosinic acid, and the other conditions were the same as in Reference Example 1. Table 1 shows the average emulsified particle size and the evaluation results.

Reference Example 3 An emulsified fat was prepared in the same manner as in Reference Example 1 except that 0.5 g of glycine in Reference Example 1 was replaced with 0.5 g of citric acid. Table 1 shows the average emulsified particle size and the evaluation results.

Reference Example 4 An emulsified fat was prepared by replacing 0.5 g of glycine in Reference Example 1 with 0.5 g of ε-polylysine, and the other conditions were the same as in Reference Example 1. Table 1 shows the evaluation results.

Comparative Example 1 Emulsified oils and fats were prepared by replacing 0.5 g of glycine in Reference Example 1 with 0.5 g of common salt and the other conditions were the same as in Reference Example 1. Table 1 shows the average emulsified particle size and the evaluation results.

Comparative Example 2 Emulsified oils and fats were prepared by replacing 0.5 g of glycine in Reference Example 1 with 0.5 g of sodium acetate and the other conditions were the same as in Reference Example 1. Table 1 shows the average emulsified particle size and the evaluation results.

Example 1 After washing and draining 1000 g of rice, add water and 20 g of the emulsified oil and fat obtained in Reference Example 1 to a total of 2500 g, let stand for 30 minutes, allow water to absorb, and use an electric rice cooker at normal pressure. Was used to cook white rice.

Comparative Example 3 White rice was obtained under the same conditions as in Example 1 without adding emulsified fats and oils.

Comparative Example 4 Salad oil was added in place of the emulsified oil and fat, and white rice was obtained under the same conditions as in Example 1.

Example 2 After washing and draining 1000 g of raw rice, ingredients and water were added to make the whole 2500 g, and 20 g of the emulsified oil and fat obtained in Reference Example 1 was added thereto, and the mixture was allowed to stand for 30 minutes, and water was absorbed by raw rice. Rice was cooked under the same conditions as in Example 1 to obtain a pilaf.

The rice was washed about an hour before cooking and was drained. Salted shrimp and pepper. The onion was chopped, and the raw shiitake mushrooms were cut into 1 cm wide pieces. Put 1000ml of water in a pan, put it on fire, boil and loosen the solid soup and dissolve it well. Dissolve butter in a frying pan,
After the onion was fried until tender, further peeled shrimp were put in a frying pan and lightly fried. Similarly, raw shiitake mushrooms and green peas were lightly fried with butter. Transfer the rice which was drained to the inside of the electric rice cooker, the pre-treated ingredient, and the liquid in which the soup was dissolved, and emulsified oil 20 g obtained in Reference Example 1 to this.
, And gently mixed, then cooked.

Material ratio of pilaf Raw rice 1000g Peeled shrimp 200g Green peas 80g Raw shiitake 150g Onion 1/2 Solid soup 2 Butters 2 large spoons Emulsified oil of Reference example 1 20g Salt, pepper a little water Residual total 2500g Comparative example 5 Emulsified oil and fat Was added under the same conditions as in Example 2 without adding the compound.

Comparative Example 6 Salad oil was added instead of emulsified oil and fat, and a pilaf was obtained under the same conditions as in Example 2.

Table 2 shows the results of evaluating the looseness and color gloss of the white rice obtained in Example 1 and Comparative Examples 3 and 4, and the pilaf obtained in Example 2 and Comparative Examples 5 and 6.

Example 3 Stir-fried rice Ingredient ratio of stir-fried rice 800 g of frankfurt sausage 3 shimeji 50 g of green peas 30 g of 1/4 onion Salt 2/3 teaspoon of pepper a little 20 g of salad oil 20 g of emulsified oil of reference example 1 20 g of sausage is sliced 8 mm thick To Mince chopped onion, shimeji mushrooms, remove the stones, loosen up easily, fry onion with 20 g of salad oil until tender,
Stir-fried shimeji, sausage and green peas in that order. The rice and 20 g of the emulsified oil obtained in Reference Example 1 were added, and the mixture was stir-fried and seasoned with salt and pepper. By using the emulsified oil, a stir-fried rice with excellent gloss was obtained.

Example 4 A mixture of 30 g of the emulsified oil and fat obtained in Reference Example 1 and 400 g of water was added to 1000 g of flour (light flour) and 30 g of salt, and the mixture was added to a mixture using a mixer.
Kneaded for 0 minutes. After aging for 1 hour, use a noodle making machine to make
mm. Cutting the rolled noodle dough, 3mm
I got raw horned udon.

Comparative Example 7 The same operation as in Example 4 was performed without adding the emulsified fat, to obtain a raw udon.

Comparative Example 8 Rapeseed salad oil was added in place of the emulsified oil, and a raw udon was obtained in the same manner as in Example 4.

Example 5 Noodle Belt The mixture was kneaded for 10 minutes using a mixer in which a mixture of 1000 g of flour (light flour) and 30 g of salt and 30 g of the emulsified oil and fat obtained in Reference Example 1 and 400 g of water was added. After aging for 1 hour, a noodle belt rolled to a thickness of 0.5 mm using a noodle making machine was obtained. The rolling state when the emulsified fat obtained in Reference Example 1 was used was better than the case where salad oil was used instead of the emulsified fat or oil, or the case where no fat or oil was used at all.

〔The invention's effect〕

INDUSTRIAL APPLICABILITY According to the present invention, in the production of cooked rice, the loosening property is improved, thereby reducing costs and improving workability by reducing loss, and the improvement in color gloss can significantly improve the commercial value and quality. In addition, the dough in the production of noodles, noodle strips, and pasta can be easily stretched and spread, and the properties of cutting and thinning can be improved, and the workability and productivity can be remarkably improved.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Tetsuo Kumagai 1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Examiner at Central Research Laboratory Yoshihiro Fuji (56) References JP-A-62-96041 (JP) JP-A-59-196036 (JP, A) JP-A-62-253337 (JP, A) JP-A-63-49039 (JP, A) JP-A-59-154945 (JP, A) 64-63033 (JP, A) JP-A-63-273436 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/10 A23D 7/00

Claims (2)

(57) [Claims] 1. An average granulated particle size obtained by using polyglycerol condensed ricinoleate as an emulsifier and adding at least one compound from the group consisting of amino acids, nucleic acids, and / or organic acids to an aqueous phase. (1) boiled rice or (2) noodles, wherein 0.1 to 10% of W / O type emulsified fat prepared so as to be 1 μm or less is added to (1) raw rice or (2) flour. Manufacturing method of noodle belt or pasta. 2. The method according to claim 1, wherein the amino acids are ε-polylysine.