JP3032073B2 - Quality improvers for frozen foods and frozen foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a quality improving agent for frozen food containing starch and protein, and a frozen food containing starch and protein containing the quality improving agent. In particular, the present invention provides a frozen product containing starch and protein, which does not cause a decrease in texture and flavor even after long-term frozen storage and also makes it possible to suppress a decrease in the appearance and the like of the food itself. The present invention relates to a quality improving agent for food.

[0002]

2. Description of the Related Art Frozen food is prepared by storing uncooked, cooked or semi-cooked food in a freezer (approximately -20.degree.
(40 ° C). Frozen food can be used whenever necessary by storing it in a freezer and keeping it at a low temperature, and the processing (cooking) after thawing is relatively simple. Baking, frying, steaming, etc. (cooking) Widely used because it can only be eaten. As the frozen food as described above, various foods are known. For example, bread dough (white bread, sweet bun, cooked bread), hamburger, meatball, chumai, gyoza, spring roll, fry (oyster, shrimp, fish, squid), croquette (potato, meat, cream), cutlet (katsu, minced cutlet) , Pizza, gratin, American dog, tempura, okonomiyaki, steamed tea bowl, steamed bun (anman, meat man,
Pizza bun), egg tofu and the like.

[0003] Even after the frozen food is stored frozen,
The cooked food maintains its softness and moist feeling,
It is desirable that the food be eaten delicious without a decrease in texture and flavor, and that it be desirable that the appearance be kept fresh and that the shape of the food should not be lost.

However, such frozen foods generally lose their softness and moist feeling when frozen at a low temperature for a long period of time, and the texture and flavor of the frozen foods are liable to decrease. is there. Above all, croquettes, hamburgers, or frozen foods containing a relatively large amount of starch and protein components such as dough have a strong tendency, for example,
In the case of croquettes and hamburgers, the whole is tightened and hardened, or when thawing, water (grass juice and the like) separates and umami escapes. Further, in the case of bread dough, the appearance was easily affected, such as a lack of sufficient volume along with the decrease in the texture and flavor as described above, and a tendency to deform.

By the way, in order to improve the texture, the flavor and the softness caused by the decrease in fermentation power caused by the frozen preservation of frozen food (frozen dough) as described above,
An oil / fat composition containing specific amounts of stearic acid monoglyceride and diacetyltartaric acid monoglyceride with respect to liquid oil / fat has been proposed (JP-A-3-251133). However, according to the study by the present inventors, a sufficiently satisfactory effect cannot be obtained for the various foods as described above, and further improvement is desired.

[0006]

The object of the present invention is to maintain the softness and moist feeling of food even after freezing and preservation, without reducing the texture and flavor, and the appearance is fresh and the shape is lost. It is an object of the present invention to provide a frozen food quality improving agent containing starch and protein, which can be maintained without any problem. Another object of the present invention is to provide a frozen food containing starch and a protein to which such a quality improving agent has been added.

[0007]

According to the study of the present inventors, in the above-mentioned frozen food, the frozen particles are stored for a long period of time and frozen (deterioration) of the starch particles and protein films which are the main components in the food. Progress, the softness and moist feeling are lost, and when yeast or the like is contained, the fermentation power is reduced, and as a result, it is found that the texture, flavor and the like are reduced. By adding the emulsified oil / fat composition of the present invention containing a specific amount of an organic acid monoglyceride (particularly in a liquid crystal state) and a diglyceride, it has been found that the above-mentioned undesirable quality is improved. Completed.

[0008] The present invention relates to an oil or fat 0.5 to 60% by weight, an organic acid monoglyceride 2 to 60% by weight, and diglyceride 2
Emulsifier (however, organic acid monoglyceride and diglyceride are not included) from 0.1 to 30% by weight, from 0.2 to 80% by weight of saccharide and from 10 to 95.2% by weight of water. The present invention is directed to a quality improving agent for frozen foods containing a starch and a protein. The present invention also resides in a frozen food containing starch and a protein, wherein a quality improving agent having the above composition is added.

The quality improving agent of the present invention preferably has the following aspects. (1) The organic acid has 10 or less carbon atoms. (2) The organic acid monoglyceride in the emulsified oil / fat composition exists in a liquid crystal state. (3) The emulsified fat composition is an oil-in-water emulsion. (4) The saccharide is a mixture of sorbitol and oligosaccharide. (5) The diglyceride is an unsaturated fatty acid diglyceride.

Hereinafter, the quality improving agent for frozen food (emulsified oil / fat composition) of the present invention will be described. The frozen food quality improving agent of the present invention comprises 0.5 to 60% by weight of fats and oils, 2 to 60% by weight of organic acid monoglyceride, and 2 to 3% of diglyceride.
0% by weight, emulsifier 0.1-30% by weight, sugars 0.2-8
It consists of an emulsified fat composition containing 0% by weight and 10 to 95.2% by weight of water. Hereinafter, each component will be described in detail.

Organic acid monoglyceride (glycerin organic acid fatty acid monoester) contained in the quality improving agent of the present invention
Is a compound obtained by esterifying the 3-OH group of glycerin fatty acid monoester with an organic acid. As the fatty acid constituting the organic acid monoglyceride, a saturated fatty acid having 14 to 22 carbon atoms is preferable. Examples of the saturated fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. These saturated fatty acids may be composed of one kind or a mixture of two or more kinds. Examples of organic acids include monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid; aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid; and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Saturated dicarboxylic acids; lactic acid, malic acid, tartaric acid,
Examples include oxo acids such as diacetyltartaric acid and citric acid; and amino acids such as glycine and aspartic acid. In the present invention, the organic acid preferably has 10 or less carbon atoms (more preferably, 4 to 8 carbon atoms). Specifically, citric acid, succinic acid, tartaric acid,
And diacetyltartaric acid are preferred. Particularly, citric acid and succinic acid are preferred. Although commercially available organic acid monoglycerides partially include unreacted organic acids and glycerin fatty acid monoesters, they may be used in the present invention. The organic acid monoglyceride contained in the quality improving agent of the present invention is preferably in a liquid crystal state. That is, the organic acid monoglyceride is in the emulsified oil / fat composition and maintains a stable liquid crystal state at a low temperature (−40 ° C.) for a long time. As a result, deterioration of proteins and starch during freezing is remarkably suppressed. The content of the organic acid monoglyceride in the quality improving agent is 2 to 60% by weight, preferably 5 to 30% by weight.
(More preferably, 8 to 25% by weight).

The diglyceride contained in the quality improving agent of the present invention is a diester of glycerin and a fatty acid. The binding site of the fatty acid that binds to glycerin may be at any of the α and β-positions, and the fatty acid at the α- and α′-positions, or α-,
A fatty acid may be bonded to the β-position. The fatty acid may be a mixture of unsaturated fatty acid and saturated fatty acid, but preferably 60% by weight or more (more preferably 70% by weight) of the unsaturated fatty acid residue relative to all the diglyceride fatty acid residues.
% By weight or more). However, the saturated diglyceride is less than 20% by weight, preferably 10% by weight or less, based on the total diglyceride. Further, it is preferable that the unsaturated fatty acid of diglyceride having a chain length of 16 to 22 carbon atoms is 60% by weight or more based on all fatty acid residues of diglyceride. Examples of the unsaturated fatty acid constituting such a diglyceride include unsaturated fatty acids having 14 to 22 carbon atoms. Specific examples include unsaturated fatty acids such as oleic acid, linoleic acid, linoleic acid, arachidonic acid, and erucic acid. The content of diglyceride in the quality improver of the present invention is 2 to
It is 30% by weight, preferably 2 to 15% by weight (more preferably 5 to 10% by weight).

The mixing ratio (weight ratio) of organic acid monoglyceride and diglyceride in the quality improving agent of the present invention is as follows: organic acid monoglyceride: diglyceride = 1: 0.03 to 1:15
(More preferably, 1: 0.1 to 1:10).

The fat and oil contained in the quality improving agent of the present invention is not particularly limited. For example, vegetable oils such as soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, kabok oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil; beef tallow, lard, fish oil, whale oil, milk fat, etc. Animal fats and oils can be mentioned. Further, those obtained by subjecting these to hydrogenation and those subjected to transesterification can also be used. These fats and oils can be used alone or as a mixture.
The above fats and oils are contained in the quality improving agent of the present invention in an amount of 0.5 to 60.
% By weight. Preferably, 10 to 50% by weight
(More preferably, 15 to 30% by weight).

As the emulsifier contained in the quality improving agent of the present invention, known emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, lecithin derivatives (lysolecithin,
Lysophosphatidic acid) and the like. The sucrose fatty acid ester includes mono-, di-, tri-ester, polyester and the like, and the constituent fatty acid is preferably a single or a mixture of two or more fatty acids having 12 to 24 carbon atoms. Further, the HLB is preferably from 5 to 15. As the constituent fatty acid of the sorbitan fatty acid ester, a single or a mixture of two or more fatty acids having 12 to 24 carbon atoms is preferable. The sorbitan fatty acid ester includes a monoester type and a triester type. In the present invention, the monoester type is preferable. As the propylene glycol fatty acid ester, a monoester type and a diester type are used. As the constituent fatty acid, a single or a mixture of two or more fatty acids having 12 to 24 carbon atoms is preferable. The emulsifier is contained in the quality improving agent of the present invention in an amount of 0.1 to 30% by weight. Preferably,
It is 1 to 20% by weight (more preferably 1.5 to 15).

The saccharides contained in the quality improving agent of the present invention include monosaccharides such as glucose, fructose and galactose; maltose, sucrose, maltose, starch syrup, isomerized sugar,
Polysaccharides such as invert sugar, oligosaccharide, dextrin, cyclodextrin, branched cyclodextrin, λ-carrageenan; sugar alcohols such as sorbitol, maltitol and xylitol; reducing sugars such as starch hydrolyzate;
One or a mixture of two or more selected from the following is preferred.
Addition of such a saccharide further improves flavor, texture and appearance. The above-mentioned saccharides are used in the quality improving agent of the present invention in an amount of 0.1%.
It is contained in an amount of 2 to 80% by weight. Preferably 10 to 50
%, More preferably 15 to 25% by weight.

Water is present in the quality improver of the present invention in an amount of 10-9.
It is contained in 5.2% by weight. Preferably it is 10 to 60% by weight, more preferably 15 to 40% by weight.

The quality improving agent of the present invention can be produced, for example, by the following method. An emulsifier is added to the aqueous saccharide solution, which is heated to prepare an aqueous liquid (aqueous phase (W ₁ )). The triglyceride (oil and fat), diglyceride and organic acid monoglyceride are heated and melted, and the oily liquid (oil phase (O
₁ )) is prepared. An emulsified oil / fat composition as a quality improving agent of the present invention can be prepared by adding an aqueous liquid to the above oily liquid while stirring using a homomixer and emulsifying and mixing the same. According to such a preparation method, an emulsified oil / fat composition in which the organic acid monoglyceride is present in the liquid crystal state at the interface of the oil droplets of triglyceride is obtained. The obtained emulsified oil / fat composition may be further emulsified in an oil / fat (oil phase (O ₂ )). As the form of the emulsified fat composition,
There is no particular limitation, and a double emulsion type such as a water-in-oil type, an oil-in-water type, and an oil-in-water-in-oil type can be used. In the present invention, it is preferably in the form of an oil-in-water emulsified fat / oil composition. The liquid crystal state as described above can be confirmed by the diffraction pattern using X-ray diffraction.

The quality improving agent of the present invention is added to various foods and used for frozen foods. Examples of the frozen food include, but are not limited to, those described above. The quality improving agent of the present invention is added to the ingredients when making the above-mentioned frozen food, but in the case of croquettes, fries, and fried foods such as tempura, it may be added to the batter. .

The quality improving agent of the present invention varies depending on the type of frozen food, but is usually added in an amount of 0.5 to 50% by weight based on the amount of the raw material (dough) of the food. Preferably, it is 2 to 20% by weight.

[0021]

The present invention will be described more specifically below with reference to examples and comparative examples. However, the present invention is not limited to these examples.

Example 1 Preparation of Quality Improving Agent (Preparation of Quality Improving Agent 1) Rapeseed white squeezed oil 18% by weight, glycerin oleic acid diester (88% by weight of unsaturated fatty acid residues in all fatty acid residues of diglyceride) 8% by weight of saturated diglyceride: 2% by weight (VS total diglyceride) Dryo) is heated and melted, and glycerin succinic acid fatty acid monoester (trade name; Step SS, manufactured by Kao Corporation) 20
% By weight and melted by heating to obtain an oily liquid (oil phase O ₁ ). Next, 2% by weight of sucrose fatty acid ester (HLB11) was added to 32% by weight of a 35% by weight aqueous sorbitol solution.
And 20% by weight of an aqueous solution of oligosaccharide having a concentration of 35% by weight were added and dispersed, and heated to form an aqueous liquid (aqueous phase W ₁ ).
I got The aqueous liquid was added to the oily liquid with stirring, and the mixture was emulsified and mixed using a homomixer to obtain an oil-in-water type oil / fat composition (O ₁ / W ₁ ) in which glycerin succinate fatty acid monoester was in a liquid crystal state. Separately, rapeseed oil (iodine value 80) 4
A mixed oil (O ₂ ) consisting of 0% by weight, 45% by weight of hardened palm oil (iodine number 40) and 15% by weight of palm oil was prepared, and 50% by weight of the obtained mixed oil was heated and melted. obtained by adding an oil-in-water fat composition 50 wt%, to obtain an oil in oil-in-water emulsified oil composition according to the emulsified mixture ,, the present invention _{(O 1 / W 1 / O} 2) ( improvers 1) Was.

[Example 2] (Preparation of quality improving agent 2) 18% by weight of rapeseed white squeezed oil and 18% by weight of glycerin oleic acid diester were heated and melted, and glycerin succinic acid fatty acid monoester (trade name;
Step SS, manufactured by Kao Corporation (10% by weight) was added, and the mixture was heated and melted to obtain an oily liquid (oil phase O ₁ ). Next, 10% by weight of sucrose fatty acid ester (HLB11) was added and dispersed in 44% by weight of a 35% by weight aqueous solution of sorbitol, and heated to obtain an aqueous liquid (aqueous phase W ₁ ). Stirring the aqueous solution was added to the oily liquid, emulsified mixed using a homomixer, glycerin succinate fatty acid monoester is in the liquid state, oil-in-water fat composition according to the present invention (O ₁ / W
₁ ) (Quality improving agent 2) was obtained.

Example 3 (Preparation of quality improving agent 3) 13% by weight of rapeseed white squeezed oil and 25% by weight of glycerin oleic acid diester were heated and melted, and glycerin succinic acid fatty acid monoester (trade name;
Step SS, manufactured by Kao Corporation (15% by weight) was added, and the mixture was heated and melted to obtain an oily liquid (oil phase O ₁ ). Next, 5% by weight of sucrose fatty acid ester (HLB13) was added and dispersed in 42% by weight of a 35% by weight aqueous solution of sorbitol, and heated to obtain an aqueous liquid (aqueous phase W ₁ ). Stirring the aqueous solution was added to the oily liquid, emulsified mixed using a homomixer, glycerin succinate fatty acid monoester is in the liquid state, oil-in-water fat composition according to the present invention (O ₁ / W
₁ ) (Quality improving agent 3) was obtained.

Example 4 (Preparation of Quality Improving Agent 4) 18% by weight of rapeseed white squeezed oil and 8% by weight of glycerin oleic acid diester were heated and melted, and glycerin citrate fatty acid monoester (trade name: Acidan LC) was added. (Grinstead Co., Ltd.) was added and heated and melted to obtain an oily liquid (oil phase O ₁ ). next,
2% by weight of sucrose fatty acid ester (HLB13) was added and dispersed in 52% by weight of a 35% by weight aqueous solution of sorbitol, and heated to obtain an aqueous liquid (aqueous phase W ₁ ). An aqueous liquid is added to the oily liquid with stirring, and the mixture is emulsified and mixed using a homomixer to obtain an oil-in-water type oil-and-fat composition (O) according to the present invention in which the glycerin citrate fatty acid monoester is in a liquid crystal state.
₁ / W ₁ ) (quality improver 4) was obtained.

Example 5 (Preparation of Quality Improving Agent 5) 18% by weight of rapeseed white squeezed oil and 8% by weight of glycerin oleic acid diester were heated and melted, and glycerin succinic acid fatty acid monoester (trade name; Step SS) 15% by weight of Kao Corporation and 5% by weight of glycerin fatty acid monoester (trade name: Exel T-95, manufactured by Kao Corporation) are heated and melted to form an oily liquid (oil phase O ₁ ). Obtained. Next, sucrose fatty acid esters (HLB
11) 2% by weight was added and dispersed in a mixture of 32% by weight of a 35% by weight aqueous solution of sorbitol and 20% by weight of an aqueous solution of an oligosaccharide having a concentration of 35% by weight, and heated and dispersed in an aqueous liquid (aqueous phase W ₁ ). I got An aqueous liquid is added to the oily liquid with stirring, and the mixture is emulsified and mixed using a homomixer, and the glycerin succinic acid fatty acid monoester is in a liquid crystal state, and the oil-in-water oil / fat composition according to the present invention (O ₁ / W ₁ ) ( Quality improver 5)
I got

[Comparative Example 1] (Preparation of quality improving agent C1) (Preparation of emulsified oil / fat composition) Rapeseed white squeezed oil 26% by weight, glycerin succinic acid fatty acid monoester (trade name; Step SS, Kao Corporation) 20% by weight) and heated and melted to obtain an oily liquid (oil phase O ₁ ). Next, 2% by weight of sucrose fatty acid ester (HLB13) was added and dispersed in a mixture of 32% by weight of a 35% by weight aqueous solution of sorbitol and 20% by weight of an aqueous solution of an oligosaccharide having a concentration of 35% by weight. An aqueous liquid (aqueous phase W ₁ ) was obtained. The aqueous liquid was added to the oily liquid with stirring, and emulsified and mixed using a homomixer,
An oil-in-water type oil / fat composition (O ₁ / W ₁ ) for comparison was obtained.

Comparative Example 2 (Preparation of Quality Improving Agent C2) A mixed oil (oil phase) consisting of 40% by weight of rapeseed oil (iodine value 80), 45% by weight of hardened palm oil (iodine value 40) and 15% by weight of palm oil O ₂ ) was prepared, 90% by weight of the obtained mixed oil was heated and melted, and 10% by weight of the oil-in-water type oil-and-fat composition obtained in Example 1 was added thereto, followed by emulsification and mixing. through emulsified mixture quenched plasticization machine (combinator) to give an oil in oil-in-water emulsified oil composition for comparison _{(O 1 / W 1 / O} 2).

Comparative Example 3 (Preparation of Quality Improving Agent C3) 18% by weight of rapeseed white squeezed oil and 8% by weight of glycerin oleic acid diester were heated and melted, and glycerin fatty acid monoester (trade name: Exel T-95) was added. (Manufactured by Kao Corporation) was added and heated and melted to obtain an oily liquid (oil phase O ₁ ). Next, 2% by weight of sucrose fatty acid ester (HLB11) was added and dispersed in 52% by weight of a 35% by weight aqueous solution of sorbitol, and heated to obtain an aqueous liquid (aqueous phase W ₁ ). The aqueous liquid was added to the oily liquid with stirring, and emulsified and mixed using a homomixer,
An oil-in-water type oil / fat composition (O ₁ / W ₁ ) for comparison was obtained.

Comparative Example 4 (Preparation of Quality Improving Agent C4) (Preparation of Oil Composition 4) 97% by weight of rapeseed white squeezed oil, 1% by weight of stearic acid monoglyceride, and 2% by weight of diacetyltartaric acid monoglyceride were 60 to 70%. After completely dissolving at ℃, the mixture was rapidly cooled to obtain an oil and fat composition (O ₂ ).

The composition of each quality improving agent prepared as described above is as shown in Table 1 below. In Table 1, "diglyceride" represents glycerin oleic acid fatty acid diester, "succinic acid MG" represents glycerin succinic acid fatty acid monoester, and "citric acid MG" represents glycerin citrate fatty acid monoester. , “Diacetyltartaric acid MG” represents glycerin diacetyl fatty acid monoester, and “SE” represents sucrose fatty acid ester.

[0032]

[Table 1] Table 1 ──────────────────────────────────── Example (% by weight) Ratio Comparative example (% by weight) Quality improver 1 2 3 4 5 5 1 2 3 4 ──── Rapeseed white oil 18 18 13 18 18 26 18 18 97 Diglyceride 8 18 25 8 8-88-MG succinic acid 20 10 15-15 20 20--MG citric acid---20---- − Diacetyl − − − − − − − − 2 MG Tartrate MG Glycerin MG − − − − 5 − − 20 − SE 2 10 5 2 2 2 2 2 Sorbitol 32 44 42 52 32 32 32 52 − 35% aqueous solution Oligosaccharide 20 − − − 20 20 20 − − 35% aqueous solution ──────────────────────────────────── O ₁ / W 50 100 100 100 100 100 10 100 0 ──── ── ── ── ── ── _{─ ── ── ── O 2 50 0} 0 0 0 0 90 0 100 ──────────────────────────────── ────

[Evaluation as a quality improving agent] Using each of the quality improving agents (1 to 4 and C1 to C4) obtained above,
The following frozen foods were prepared and evaluated. (1) Confectionery bread Confectionery bread was manufactured according to the composition shown in the following table. Ingredients Formulation Formulas (parts by weight) 強力 Strong flour 100.0 East food for freezing 0.1 Ease for freezing 6.0 Sugar 25.0 Salt 1 0 skim milk powder 2.0 whole egg 5.0 quality improving agent of the present invention 3.0 water 46.0 fats and oils 8.0

(Preparation method) Using a vertical mixer (10 coat mixer, using a hook for stirring, manufactured by Kanto Blender Co., Ltd.), according to the above composition, strong flour, frozen yeast,
Yeast food for frozen, sugar, salt, skim milk powder, whole egg,
Ball (10 coats) with quality improver (3 parts by weight) and water
The mixture was kneaded at low speed for 3 minutes and medium to high speed for 3 minutes, and then added with fats and oils, and further kneaded at low speed for 3 minutes, medium and high speed for 2 minutes and high speed for 2 minutes to prepare a dough (dough temperature 22 ° C.). Next, this is brought to temperature 2
Primary fermentation (fermentation end point temperature: 7 ° C, relative humidity 75%)
29.5 ° C). The fermentation time was 15 minutes and 60 minutes. After this, 4
The mixture was divided into 0 g of dough (separated). A bench time was taken at room temperature for 20 minutes in order to recover the damage of the dough received by this dividing operation, and then, the dough was shaped with a moulder. The shaped product was rapidly frozen at −30 ° C., and transferred to −20 ° C. when the central temperature reached −12 ° C., and stored. The frozen dough stored at −20 ° C. for one month was thawed at 25 ° C. for 60 minutes and fermented at 35 ° C. and 80% relative humidity for 50 minutes. The bread dough thus prepared was baked in a 200 ° C. oven for 8 minutes. After baking, the mixture was cooled at room temperature for 45 minutes, put in a plastic bag, and stored in a sealed state at 20 ° C. for 1 day (24 hours). The confectionery bread after storage was used as a sample for evaluation.

The samples obtained as described above were examined and evaluated for the following items. Evaluation of bread softness The bread softness was measured by the following method. The bread after the storage is fixed in a certain size (2.5 cm × 2.5 cm × 3.
0 cm), and the obtained cubic sample is baked with a Bakers Compressimeter (Chiyoda Manufacturing Co., Ltd.)
Was measured for bread hardness. The evaluation criteria are as follows (the smaller the measured value, the softer the bread). A: 40g / cm ² less B: 40~50g / cm ² less than C: 50~60g / cm ² less than D: 60g / cm ² or more bread evaluation bread volume volume was measured by rapeseed displacement method. Fill the bowl with rapeseed to the edge. Next, the rapeseed is emptied from the bowl, the bread is put into the rapeseed, and the above rapeseed is further put.
The volume of overflowing rapeseed is defined as the volume of bread. Evaluation criteria are
It is as follows (measurement value indicates that the larger the value, the more pan volume). A: 6.00 cc / g or more B: 5.75 to less than 6.00 cc / g C: 5.50 to less than 5.75 cc / g D: less than 5.50 cc / g

Evaluation of Texture (Moist, Melting in Mouth) and Flavor of Bread The texture (moist, melting in mouth) and flavor were evaluated by sensory evaluation by 10 panelists. The evaluation criteria are as follows (the number of persons who recognized that the texture (moist feeling, melting in the mouth) and the flavor were good). A: Out of 10 panelists, 8 or more panelists recognized. B: Among the 10 panelists, 5 to 7 panelists recognized. C: 3 to 4 panelists out of 10 panelists. D: Of the 10 panelists, 0 to 2 panelists recognized.

Evaluation of Appearance and Internal Structure of the Bread Obtained in the same manner as the above-mentioned texture and flavor, sensory evaluation was carried out by 10 panelists. The evaluation criteria are the same as the above criteria. A comprehensive evaluation was made based on the above data. The above results are summarized in Tables 2 and 3 below.

[0038]

[Table 2] Table 2 ──────────────────────────────────── Example Example Example Example Example Example 1 2 3 4 5 改良 Amount of modifier added 4 4 3 2 2 (dough / weight%) 醗 Fermentation time (min) 60 15 60 15 60 15 60 15 60 15 ──────────────────────────────────── (Evaluation result) Soft 38.5 55.0 37.8 55.9 36.3 49.8 39.0 58.5 35.1 49.5 (g / cm ² ) Volume 6.30 5.90 6.25 5.90 6.42 6.00 6.20 5.78 6.15 5.81 (CC / g) ACA CA B ACA B Bread pan A B A B A A A A B B (Bread texture) A with a moist feeling A A A A B A A B A B A B A B A B A B A B A B A B A B A B A B A B A B A B A B A B A A A B A A B A A A A A A A A A A総 合 Comprehensive evaluation of bread A B A B A B A B A B ────────────────────────────── ──────

[0039]

[Table 3] Table 3 ──────────────────────────────────── Comparative example Comparative example Comparative example Comparative example 1 2 3 4 量 Improver additive amount 2 2 2 20 (dough / Weight%) ──────────────────────────────────── Fermentation time (min) 60 15 60 15 60 15 60 15 ──────────────────────────────────── (Evaluation result) Softness 47.0 70.0 48.2 66.3 49.5 68.0 45.3 64.4 (g / cm ² ) Volume 5.95 5.60 5.57 5.26 5.30 4.98 5.90 5.55 (CC / g) Bread is soft BD DBD B D B D Bread volume B C C D D D B C (Bread texture ) Moist feeling D D C D C D D D Good mouth feeling C Good taste of CDDCD bread CCCCCCDDD Good appearance of bread BDDCDDDDB Good quality of bread CCDDDCDC総 合 Comprehensive evaluation of bread C C C D D D C D ────── ──────────────────────────────

(2) Frozen crab cream croquette Crab cream croquette was manufactured according to the composition shown in the following table. White sauce blend Crab cream croquette blend Raw material blend (parts by weight) Raw material blend (parts by weight) ────────────── ───────────── Strong flour 70 White sauce 500 Butter 70 Crab can 100 Milk 360 Quality improver 50 Onion 80 ───────────── ─────────────

(How to make) (How to make white sauce) A pan was put on a fire, and 70 parts by weight of salted butter, 80 parts by weight of onion, and 70 parts by weight of light flour were put in the pan and fried. After stopping the heat, add milk 360
Parts by weight were added. We cooked again and stirred well to make white sauce. (How to make frozen crab cream croquette) 500 parts by weight of the white sauce obtained above, 100 parts by weight of a canned crab and 50 parts by weight of a quality improving agent were mixed to prepare an ingredient. 50g per piece
After shaping with flour, add egg and bread crumbs,
This was flash frozen at -30 ° C. Then, it stored at -20 degreeC. The frozen crab cream croquette for 1 week
After storage under two conditions for a month, remove, thaw,
Samples were used. Cooking method of crab cream croquette 2 minutes 3 with the above sample in salad oil heated to 180 ° C
After frying for 0 seconds, the oil was removed with a paper towel to make a crab cream croquette.

The crab cream croquettes obtained as described above were examined and evaluated for the following items. Evaluation of softness of crab cream croquette After 15 minutes, using a rheometer (manufactured by Fudo Kogyo Co., Ltd.)
The hardness of the croquette was measured and the softness was evaluated. The smaller the measured value, the softer the croquette. The evaluation criteria are as follows. A: 75.8g / cm ² less B: 75~100g / cm ² less than C: 100~125g / cm ² less than D: 125g / cm ² or more texture crab cream croquette (creamy feeling) Evaluation mouthfeel flavor (Creamy feeling) and flavor were evaluated by sensory evaluation by 10 panelists. The evaluation criteria are as follows (the number of persons who recognized that the texture and flavor were good). A: Out of 10 panelists, 8 or more panelists recognized. B: Of the 10 panelists, 6 to 7 recognized. C: 3 to 5 panelists out of 10 panelists. D: Of the 10 panelists, 0 to 2 panelists recognized. The above results are shown in Table 4 below.

[0043]

[Table 4] Table 4 実 施 Example Comparative example Comparative example Quality improvement 5 13 ──────────────────────────────────── Freezing period 1 week 1 month 1 week 1 month 1 week 1 month ──────────────────────────────────── Softness (measured value) 65 68 87 129 108 152 (g / cm ² ) Evaluation of softness A A B C D D (texture) Creamy feeling A A C D D D Flavor A A C C D D ───────────────────────── Comprehensive evaluation A ACD D ───────────────── ───────────────────

(2) Frozen hamburger A frozen hamburger was manufactured according to the composition shown in the following table. Raw material composition Formulation (parts by weight) ひ Ground beef 200.0 Ground pork 150.0 Onion 120.0 Egg 50.0 Bread crumbs 15.0 Fresh cream 20 2.0 quality improver 20.0 water 46.0 salt, kosho a little allspice butter, salad oil qs ──────────────────

(How to make) (How to make a frozen hamburger) Butter 10
The weight part was melted, and 120 parts by weight of the onion was minced and stir-fried over a medium heat, and the mixture was poured into a ball. 200 parts by weight minced beef, 150 parts by weight minced pork, fried onion 1
20 parts by weight, 50 parts by weight of eggs, 15 parts by weight of bread crumbs, 20 parts by weight of fresh cream, an appropriate amount of salt, kosho, and allspice were added, and 20 parts by weight of a quality improving agent were further added and kneaded until the mixture became sticky. From this, 120 g was taken out, rounded, rapidly frozen at −30 ° C., and stored at −20 ° C. After storing the frozen hamburger for one month, remove, thaw,
Samples were used. (Hamburg recipe) 10 g of salad oil was put in a frying pan and heated. When the above sample was browned, it was turned inside out, the fire was reduced, and the fire was slowly baked to the inside.

The hamburger steak obtained as described above was examined and evaluated for the following items. Measurement of outflow of water (juice) during thawing The hamburger steak after the above-mentioned frozen storage was thawed at 25 ° C. for 60 minutes, and the outflow of water (juice) at this time was measured. Evaluation of texture and flavor of hamburger The texture and flavor were evaluated by sensory evaluation by 10 panelists. The evaluation criteria are as follows (the number of persons who recognized that the texture and flavor were good). A: Out of 10 panelists, 8 or more panelists recognized. B: Of the 10 panelists, 6 to 7 recognized. C: 3 to 5 panelists out of 10 panelists. D: Of the 10 panelists, 0 to 2 panelists recognized. The results are shown in Table 5 below.

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Table 5 Table 5 Example Example Example Comparative example Comparative example Quality improver 1 5 2 3 ──────────────────────────────────── Outflow of water when thawing 1.2 1.1 6.6 8.4 (milliliters) A ADD Good texture A ACD が──────────────── Comprehensive evaluation A ACD ──────────────────────────── ────────

[0048]

EFFECT OF THE INVENTION By using the quality improving agent for frozen foods of the present invention, the frozen foods containing starch and protein can be made soft and moist even when stored in a low temperature region for a long period of time. Is not lost, and a decrease in texture and flavor can be prevented. In addition, freshness and the like are maintained in appearance, and shape collapse hardly occurs.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Misako Hirano 2099-4 Yanagawa, Hazaki-cho, Kashima-gun, Ibaraki Prefecture (72) Inventor Suzuki Imamorari 2-20 Motoyuki, Ichikawa-shi, Chiba Pref. -291745 (JP, A) JP-A-58-179443 (JP, A) JP-A-2-21567 (JP, A) JP-B-36-22616 (JP, B1) (58) Fields investigated (Int. . ^7, DB name) A23L 3/37 A21D 2/08 A21D 2/16

Claims (2)

(57) [Claims] 1. Fat and oil 0.5 to 60% by weight, organic acid monoglyceride 2 to 60% by weight, diglyceride 2 to 30% by weight, emulsifier (however, organic acid monoglyceride and diglyceride are not included) 0.1 to 30% by weight %, Sugars 0.2 ~
A quality improving agent for frozen foods, comprising starch and a protein comprising an emulsified oil / fat composition containing 80% by weight and 10 to 95.2% by weight of water. 2. A frozen food containing a starch and a protein, to which the quality improving agent according to claim 1 is added.