JPS6156050A - Frozen food - Google Patents
Frozen foodInfo
- Publication number
- JPS6156050A JPS6156050A JP59175659A JP17565984A JPS6156050A JP S6156050 A JPS6156050 A JP S6156050A JP 59175659 A JP59175659 A JP 59175659A JP 17565984 A JP17565984 A JP 17565984A JP S6156050 A JPS6156050 A JP S6156050A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- coating material
- oil
- parts
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 12
- 239000011248 coating agent Substances 0.000 claims abstract description 39
- 238000000576 coating method Methods 0.000 claims abstract description 39
- 239000000463 material Substances 0.000 claims abstract description 31
- -1 fatty acid ester Chemical class 0.000 claims abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 11
- 239000000194 fatty acid Substances 0.000 claims abstract description 11
- 229930195729 fatty acid Natural products 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 16
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 238000012417 linear regression Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008014 freezing Effects 0.000 abstract description 7
- 238000007710 freezing Methods 0.000 abstract description 7
- 229920000223 polyglycerol Polymers 0.000 abstract description 6
- 238000005336 cracking Methods 0.000 abstract description 5
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 description 15
- 239000003925 fat Substances 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 9
- 235000014593 oils and fats Nutrition 0.000 description 8
- 235000015108 pies Nutrition 0.000 description 8
- 235000012970 cakes Nutrition 0.000 description 6
- 235000015243 ice cream Nutrition 0.000 description 6
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 6
- 229940049964 oleate Drugs 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 241000238366 Cephalopoda Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008173 hydrogenated soybean oil Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ひび割れをしないコーティング材を被覆した
冷凍食品に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a frozen food coated with a non-cracking coating material.
冷凍食品には、冷凍中の乾燥防止、細菌汚染防止、ある
いは調味もしくはそのまま簡便にフライ調理が出来るこ
とを目的として、油脂又は油脂加工食品を被覆した食品
が多い、しかし、そのようなコーティング材は冷凍中又
は解凍後ひび割れやはなはだしい場合は欠落する欠点を
をしている。Many frozen foods are coated with oil or fat processed foods to prevent drying during freezing, to prevent bacterial contamination, or to allow seasoning or easy frying.However, such coating materials It has the disadvantage of cracking or cracking during freezing or after thawing.
従来その防止策として （１）融点の低い食用油脂を使用する。Traditionally, as a preventive measure (1) Use edible fats and oils with a low melting point.
（２）ＳＦＩ曲線のなだらかな食用油脂を使用する。(2) Use edible fats and oils with a gentle SFI curve.
（３）ペクチン、ゼラチン、カラギーナン、グアガム等
の糊料を添加する。(3) Adding a thickening agent such as pectin, gelatin, carrageenan, guar gum, etc.
等の対策がとられてきたが、これらの防止策は、冷凍食
品の食感を著しく損なったり、又冷凍速度の違いにより
防止５１ｂ果に差を生じ、ひび割れ防止に対して不充分
であった。However, these preventive measures were insufficient to prevent cracking, as they significantly impaired the texture of frozen foods and caused differences in the results of Prevention 51b due to differences in freezing speeds. .
不完Ｉｙｊの１」的は食感を＋ｇｔ くする糊＃１や〈
゛らどけを不良にする可塑性１ｌｉ１１２ＩＩの広い食
用油脂を配合しないで、常温又は冷凍中及び解凍後にも
ひび割れのしない油脂素材のコーティング材で被覆した
冷凍食品を提供することにある。Incomplete Iyj's 1' target is glue #1 that improves the texture.
To provide a frozen food coated with a coating material of an oil and fat material that does not crack even at room temperature, during freezing, and after thawing, without incorporating edible oils and fats with a wide plasticity of 1li112II that cause poor melting.
（ｌＩｆ点を解決するための手段〕
本発明の冷凍食品は、食用油脂とポリグリセリン脂肪酸
エステルを含有するコーティング材で被覆したことを特
徴とする。(Means for solving the lIf point) The frozen food of the present invention is characterized by being coated with a coating material containing edible oil and fat and polyglycerin fatty acid ester.
本発明におけるコーティング材を構成するポリグリセリ
ン脂肪酸エステルとしては、グリセリン重合度５〜１０
のポリグリセリンと炭素原子数１２〜２２の脂肪酸との
エステルが好ましく、中でもグリセリン重合度５〜１０
のポリグリセリンと不飽和脂肪酸特にオレイン酸よりな
るポリグリセ 。The polyglycerin fatty acid ester constituting the coating material in the present invention has a glycerin polymerization degree of 5 to 10.
An ester of polyglycerin of
polyglycerol and unsaturated fatty acids, especially oleic acid.
リンネ飽和脂肪酸エステルでＨＬＢ７以下のものがもっ
とも好ましい。Most preferred are Linnaeus saturated fatty acid esters with an HLB of 7 or less.
本発明におけるコーティング材を構成する食用油脂とし
ては、パーム油、大豆油、なたね油、米油、ヒマワリ油
、サフラワー油、牛脂、乳脂、豚油、カカオ脂、魚ｉｂ
、Ｎ ｉ＋ｌ＋ 等の大然動稙物ｉ＋ｂ ＃）ｌ及び／
又はこれらに水素添加、分別、エステル交１力の一種な
いしは二極以上の処理を施した加工油脂等を挙げること
ができ、特に好ましい食用油脂としては、上記油脂のう
ち、下記の最小二乗法による一次回帰式（１ンで示され
るＳＦ１曲線を有する油脂が挙げられる。The edible oils and fats constituting the coating material in the present invention include palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pig oil, cacao butter, and fish ib.
, N i+l+ etc., i+b #)l and/
In addition, processed oils and fats that have been subjected to one or more of the following processes such as hydrogenation, fractionation, and transesterification can be mentioned. Particularly preferable edible oils and fats include those processed by the following least squares method among the above-mentioned fats and oils. Examples include oils and fats that have an SF1 curve represented by a linear regression equation (1).
ｙ＝Ａ＋Ｂｘ・・・ （１）
（式中Ｘは温度（℃）、ｙはＳＦＩ値、Ａは０℃におけ
るＳＦＩ値、Ｂは一〇、５〜−２．０の範囲の敗）
上記式（１）においてＢの値が−２，０以下の急勾配の
ＳＦＩ曲線を有する油脂は、ひび割れ防止効果が低く、
またＢの値が一〇。５以上のなだらかなＳＦ１曲線を存
する油脂は、ひび割れは少ないものの表面がべたついて
商品価値を著しく損なう。y=A+Bx... (1) (In the formula, X is temperature (℃), y is SFI value, A is SFI value at 0℃, B is 10, loss in the range of 5 to -2.0) The above formula In (1), oils and fats that have a steep SFI curve with a B value of -2.0 or less have a low crack prevention effect;
Also, the value of B is 10. Oils and fats that have a gentle SF1 curve of 5 or more have few cracks, but have a sticky surface that significantly impairs commercial value.
本発明におけるコーティング材には、必要に応じ、呈味
成分としてカカオ分、乳製品、糖類、ナツツ類、果肉、
番辛料等の風味物質及び香料、色素等を添加することが
出来、さらに必要があれば水を加えても良い。The coating material in the present invention may include cacao, dairy products, sugars, nuts, fruit pulp, as flavoring components, as necessary.
Flavor substances such as spices, fragrances, colorants, etc. can be added, and if necessary, water may be added.
本発明におけるコーティング材を構成する前記ポリグリ
セリン脂肪酸エステルの添加量は、食用油脂の硬さによ
り異なるが、通常、食用油ＪＩＩｌｌＯｏ１１１量部に
対し０．１−１０． Ｏ１ｌ量部、好ましくは０．５〜
２．０重量部である。The amount of the polyglycerol fatty acid ester that constitutes the coating material in the present invention varies depending on the hardness of the edible oil, but is usually 0.1-10.0 parts per 111 parts of the edible oil. O1l part, preferably 0.5~
It is 2.0 parts by weight.
本発明におけるコーティング材の被覆の対象となる食品
としては、アイスクリーム、冷凍パイ、冷凍ケーキ、畜
肉及び畜肉加工食品、魚肉及び魚肉加工食品等が挙げら
れる。Examples of foods to be coated with the coating material in the present invention include ice cream, frozen pies, frozen cakes, meat and processed meat foods, fish meat and processed fish foods, and the like.
本発明の冷凍食品は、上記食品に前記のコーティング材
を被覆してなるもので、前記のコーティング材の被覆手
段としては、浸漬、スプレー、塗布等の方法が挙げられ
るが、浸漬法が作業性も良（仕上がりも良いので好まし
い。The frozen food of the present invention is obtained by coating the above-mentioned food with the above-mentioned coating material. Methods for coating the above-mentioned coating material include dipping, spraying, coating, etc., but the dipping method is easier to work with. Good (preferable because the finish is good.
（実施例） 以下に実施例を挙げ、本発明をさらに詳細に説明する。(Example) The present invention will be explained in more detail with reference to Examples below.
尚、第１〜４図における実線１〜４は、それぞれ実施例
１〜４におい°ζ使用した混合油＋１）＋ ４１） Ｓ
ｌ／１曲線を示し、各面における点線は、前記−次１
ｕｌｌ帰式（１）において、Ｂの値が−０，５と−２，
０の場合の直線を示す。In addition, solid lines 1 to 4 in FIGS. 1 to 4 indicate the mixed oil +1)+41)S used in Examples 1 to 4, respectively.
1/1 curve, and the dotted line in each plane is the -order 1
In the null equation (1), the values of B are -0, 5 and -2,
The straight line in case of 0 is shown.
実施ｔｆｌｌｌ
パーム油８０部（重量部、以下同じ）と大豆硬化油２０
部の混合油脂（ＳＦＩ曲線を第１図に示す、）に、デカ
グリセリンオレエーＮ、０部及びバニラ香料０．０２部
を加え、これを約５０℃に加熱して溶解し、均一になる
よう攪拌してコーティング材を調製した。このコーティ
ング材を３５℃前後に調製し、これに既に冷凍しである
ステック付き板状のアイスクリームを瞬間的に漬は込み
引き上げてアイスクリームにコーティング材を彼国した
後、−２５℃の冷凍庫で１ケ月間冷凍を続けた。この際
、アイスクリームのコーティング部のひび割れや欠落は
全くなかうた。Implementation tflll 80 parts of palm oil (parts by weight, same below) and 20 parts of hydrogenated soybean oil
0 parts of decaglycerin oleate N and 0.02 parts of vanilla flavor are added to 1 part of mixed oil (the SFI curve is shown in Figure 1), and the mixture is heated to about 50°C to dissolve and become homogeneous. A coating material was prepared by stirring. This coating material is prepared at around 35℃, and a plate-shaped ice cream with a stick that has already been frozen is momentarily soaked in it and the coating material is applied to the ice cream. After that, it is placed in the freezer at -25℃ I continued to freeze it for a month. At this time, there were no cracks or chips in the coating of the ice cream.
これに対し、比較例として、ポリグリセリン脂肪酸エス
テルを無添加とした以外は上記と同様にして！ｔｉｌｌ
たコーティング材を、上記と同様にしてアイスクリーム
に被覆し冷凍したものは、全体にひび割れが発生し、一
部欠落した。On the other hand, as a comparative example, the same procedure as above was carried out except that no polyglycerin fatty acid ester was added! till
When the ice cream was coated with the coating material and frozen in the same manner as above, cracks occurred throughout the ice cream, and some portions were missing.
実施例２
なたね硬化油７０部と魚硬化油３０部の混合油脂（ＳＦ
１曲線を第２図に示す、）に、デカグリセリンオレエー
ト１．５１１Ｓ、モノグリセリンオレエー） ０．２部
、ココアパウダー１５１１ｓ、粉糖２０部、全脂粉乳５
部及び香料０．１部を加え、これを５０℃に加熱して溶
解し、均一になるよう１１１１”してコーティング材を
調製した。このコーティング材を２０℃前後に関温し、
デコレーシ１ンケーキ用の焼成したスポンジ生地の外面
に厚さ１．５〜２．０關にナッペ（塗布）した後、−２
５℃の冷凍庫で１ケ月間冷凍した。常温に戻した後ひび
割れを観察したところ、冷凍ケーキのナッペ部分のひび
割れや欠落は全くなかった。Example 2 Mixed fat (SF) of 70 parts of rapeseed hydrogenated oil and 30 parts of fish hydrogenated oil
1 curve is shown in Figure 2), decaglycerin oleate 1.511S, monoglycerin oleate) 0.2 parts, cocoa powder 1511S, powdered sugar 20 parts, whole milk powder 5
1 part and 0.1 part of fragrance were added, heated to 50°C to dissolve, and heated to a uniform temperature of 1111" to prepare a coating material. This coating material was heated to around 20°C,
After napping (applying) the outside surface of the baked sponge dough for decorating the cake to a thickness of 1.5 to 2.0 mm, -2
It was frozen in a 5°C freezer for one month. When the frozen cake was returned to room temperature and observed for cracks, there were no cracks or defects in the nappe portion of the frozen cake.
これに対し、比較例として、ポリグリセリン脂肪酸エス
テルを無添加とした以外は上記と同様にしてＩＩＩＩし
たコーティング材を、上記と同様にしてケーキにナンベ
し冷凍した冷凍ケーキは、冷凍３日目でこまかいひび割
れを起こした。On the other hand, as a comparative example, a frozen cake prepared by coating a cake with a coating material III prepared in the same manner as above except that no polyglycerin fatty acid ester was added was frozen on the third day of freezing. It caused a small crack.
実施例３
パームオレイン油８０部と米硬化油２０部の混合油脂（
ＳＦ１曲線を第３図に示す、）に、デカグリセリンオレ
エート１．５部を加え、これを５０℃前後に加熱して熔
解し、均一になるようＩｌ滓してコーティング材を調製
した。このコーティング材を３０℃前後に！ｌｌ温し、
これに整形冷凍したパイを瞬間的に囁は込み引き上げて
パイの表面にコーティング材を被覆した後、−３０℃の
冷凍庫で１ケ月間冷凍した。この際、冷凍パイのコーテ
ィング部のひび割れや欠落は全くなかった。Example 3 Mixed fat and oil of 80 parts of palm olein oil and 20 parts of hydrogenated rice oil (
The SF1 curve is shown in FIG. 3), 1.5 parts of decaglycerin oleate was added, this was heated to around 50° C. to melt it, and the Il slag was prepared uniformly to prepare a coating material. Heat this coating material to around 30℃! ll warm up,
A shaped frozen pie was instantly inserted into the pie, pulled up, the surface of the pie was coated with a coating material, and then frozen in a -30°C freezer for one month. At this time, there were no cracks or defects in the coating of the frozen pie.
これに対し、比較例として、ポリグリセリン脂肪酸エス
テルを無添加とした以外は上記と同様にして調製したコ
ーティング材を、上記と同様にしてパイに被覆し冷凍し
た冷凍パイは、冷凍ｖＬＩ＆にひび割れや欠落を起こし
た。On the other hand, as a comparative example, a frozen pie prepared by coating a pie with a coating material prepared in the same manner as above except that no polyglycerol fatty acid ester was added and then freezing the pie was frozen. caused a deficiency.
実施例４
大豆硬化油７０部とパーム油３０部の混合油脂（ＳＦ！
曲線を第４図に示す、）に、デカグリセリンオレエート
１．５部を加え、これを５０℃１ｉｉｌ後に加熱して熔
解し、均一になるようｆｉｌｌｌしてコーティング材を
調製した。このコーティング材を３５℃前後に調温し、
これに調理済みの冷凍イカを瞬間的に漬は込み引き上げ
てイカの表面にコーティング材を被覆した後、−３５℃
の冷凍庫で１ヶ月間冷凍した。この際、浴凍イカのコー
ティング部のひび割れや欠落は全くなかった。Example 4 Mixed fat and oil of 70 parts of hydrogenated soybean oil and 30 parts of palm oil (SF!
A coating material was prepared by adding 1.5 parts of decaglycerol oleate (the curve is shown in FIG. 4), heating it at 50° C. to melt it, and filling it uniformly. The temperature of this coating material is controlled to around 35℃,
Cooked frozen squid was momentarily soaked in this, pulled out, the coating material was coated on the surface of the squid, and the mixture was heated to -35℃
It was frozen in the freezer for one month. At this time, there were no cracks or chips in the coating of the bath-frozen squid.
これに対し、比較例として、ポリグリセリン脂肪酸エス
テルを無添加とした以外は上記と同様にしてａｌｌ、た
コーティング材を、上記と同様にしてイカに被覆し冷凍
した冷凍イカは、全体に大きなひび割れと一部欠落を起
こしていた。On the other hand, as a comparative example, frozen squid that was coated with the same coating material as above except that no polyglycerol fatty acid ester was added and then frozen was found to have large cracks throughout. Some parts were missing.
本発明の冷凍食品は、長期の冷凍保存中もコーティング
のひび割れや欠落がみられず、非常に商品価値の高いも
のである。The frozen food of the present invention shows no cracks or defects in the coating even during long-term frozen storage, and has extremely high commercial value.
第１ご４図はそれぞれ実施例１〜４において使用した混
合油脂の５ＦＩＩｌｉｌｉＪＥを示すグラフである。
第１ｒｊｇＪ
ＳＦＩ
第２図
５ＦＩ
（Ｊ １０ ２０ ３０ ４０ ５０
・（。
第３図
ＦＩFigures 1 and 4 are graphs showing 5FIIliliJE of the mixed oils and fats used in Examples 1 to 4, respectively. 1st rjgJ SFI 2nd figure 5FI (J 10 20 30 40 50
・(. Figure 3 FI
Claims (3)
するコーティング材で被覆したことを特徴とする冷凍食
品。(1) A frozen food coated with a coating material containing edible oil and fat and polyglycerin fatty acid ester.
て、ポリグリセリン脂肪酸エステルを０．１〜１０重量
部含有する、特許請求の範囲第（１）項記載の冷凍食品
。(2) The frozen food according to claim (1), wherein the coating material contains 0.1 to 10 parts by weight of polyglycerin fatty acid ester based on 100 parts by weight of edible oil or fat.
（１）で示されるＳＦＩ曲線を有する、特許請求の範囲
第（１）又は（２）項記載の冷凍食品。 ｙ＝Ａ＋Ｂｘ（１） （式中ｘは温度（℃）、ｙはＳＦＩ値、Ａは０℃におけ
るＳＦＩ値、Ｂは−０．５〜−２．０の範囲の数）(3) The frozen food according to claim (1) or (2), wherein the edible fat or oil has an SFI curve expressed by the following linear regression equation (1) using the least squares method. y=A+Bx(1) (in the formula, x is temperature (°C), y is SFI value, A is SFI value at 0°C, B is a number in the range of -0.5 to -2.0)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59175659A JPS6156050A (en) | 1984-08-23 | 1984-08-23 | Frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59175659A JPS6156050A (en) | 1984-08-23 | 1984-08-23 | Frozen food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6156050A true JPS6156050A (en) | 1986-03-20 |
Family
ID=15999965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59175659A Pending JPS6156050A (en) | 1984-08-23 | 1984-08-23 | Frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6156050A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU642205B2 (en) * | 1990-02-23 | 1993-10-14 | Takeda Chemical Industries Ltd. | Coatings for stable sustained release preparations |
| JPH06208983A (en) * | 1992-06-17 | 1994-07-26 | Santa Barbara Res Center | Wet chemical processing apparatus for semiconductor wafer or the like |
| JP2010279267A (en) * | 2009-06-03 | 2010-12-16 | Sakamoto Yakuhin Kogyo Co Ltd | Agent for preventing oil and fat from being cracked and whitened |
-
1984
- 1984-08-23 JP JP59175659A patent/JPS6156050A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU642205B2 (en) * | 1990-02-23 | 1993-10-14 | Takeda Chemical Industries Ltd. | Coatings for stable sustained release preparations |
| JPH06208983A (en) * | 1992-06-17 | 1994-07-26 | Santa Barbara Res Center | Wet chemical processing apparatus for semiconductor wafer or the like |
| JP2010279267A (en) * | 2009-06-03 | 2010-12-16 | Sakamoto Yakuhin Kogyo Co Ltd | Agent for preventing oil and fat from being cracked and whitened |
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