JPH0451880A - Frozen food - Google Patents

Abstract

PURPOSE:To obtain the subject (semi)cooked frozen food free from deterioration of properties, shape, etc., by blending a (semi)cooked food containing a fats and oils component with a phospholipid component composed of an N-free phospholipid and an N-containing phospholipid in a specified weight ratio. CONSTITUTION:A frozen food composed of a cooked or semicooked food containing a fats and oils component and a phospholipid component containing an N-free phospholipid and an N-containing phospholipid in 1.0, preferably 3.0 weight ratio. The above-mentioned frozen food contains a general fats and oils component therein and the above-mentioned fats and oils component may be one admixed therewith for the purpose of seasoning or may be one existing as a component of a material essentially containing fats and oils, e.g. a food cooked using meat, fish or fats and oils. As the above-mentioned phospholipid, a lecithin derived from a plant seed, especially a soybean, a rapeseed, a sunflower seed, etc., as the raw material is preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to improvement of frozen foods made by freezing cooked or semi-cooked foods containing fat and oil components.

[Prior Art and Problems to be Solved by the Invention] Frozen foods are foods that are rapidly frozen by placing uncooked, cooked, or semi-cooked foods into a freezing device.

Freezing techniques such as those described above are commonly used to preserve fresh foods such as vegetables, fish and shellfish, and meat, or to preserve cooked or semi-cooked foods.

In particular, frozen food products, which are frozen processed foods such as cooked or semi-cooked foods, are sold in large quantities on the distribution market and are widely used in daily life due to their simplicity.

Examples of such frozen food products include beef stew, beef curry, chicken curry, meat sauce, hamburgers, meat dumplings, shiiyu mai, gyoza, vinegared pork, spring rolls, croquettes, fried shrimp, fried oysters, fried fish, tempura, and corned beef. Examples include frozen foods such as chicken rice, pilaf, fried rice, cooked rice, macaroni gratin, pizza, and grilled eel.

Most of the above-mentioned frozen foods use edible fats and oils as seasonings during cooking, or use foods containing edible fats and oils (such as meat) as food ingredients, and as a result, the contents of It contains edible oil and fat.

Traditionally, vegetable oils (soybean oil, rapeseed oil, cottonseed oil, safflower oil, olive oil, corn oil, palm oil, rice oil, sunflower oil, sesame oil, etc.) have been used as the main ingredient for seasoning uncooked vegetables. Oil-based seasonings such as dressing and mayonnaise are used. On the other hand, edible fats and oils are also used for cooking, such as frying, grilling, and stir-frying.In addition to the vegetable oils mentioned above, animal oils such as lard, beef tallow, and fish oil are also used for these purposes. Appropriately mixed products are used depending on the purpose.

The constituent fatty acids of the above-mentioned fats and oils vary depending on the source of the fat and oil, but all of them are mainly composed of so-called triglycerides in which fatty acid residues are ester-bonded to glycerin. In general, when fats and oils are used for cooking, especially for grilling and stir-frying, they have the function of preventing the ingredients (food items to be cooked) from burning and also preventing the ingredients from adhering to cooking utensils. It also has functions such as imparting deliciousness to the food itself and improving its appearance. For these reasons, as mentioned above, various edible fats and oils are often used when cooking or semi-cooking foods to be used as frozen foods. In addition, lecithin (natural lecithin/phospholipid mixture) is added to edible oil and fat during cooking.
It is also known that by using in combination, prevention of food materials from adhering to cooking utensils (mold release) during cooking is further improved, and oil splatter (sputtering) is also suppressed.

However, recently, oils and fats containing natural lecithin have been found to be relatively unstable, causing problems such as browning, producing strange odors, and even deteriorating the original flavor of foodstuffs, especially when heated. For example, as described in JP-A-2-27943, enzyme-treated lecithin and the like aim to improve the above-mentioned problems in addition to the above-mentioned mold release promoting effect and sputtering suppressing effect. Oils and fats containing .

When preparing frozen foods from cooked or semi-cooked foods using cooking methods such as heating, as mentioned above,
A rapid freezing process is carried out in the refrigerator. Further, during the thawing process, a microwave oven is usually used to bring the temperature back to room temperature. In these processing steps, food loses its shape,
Phenomena such as tissue destruction and discoloration are likely to occur, and in this case, the quality of the product deteriorates, such as deterioration of the appearance of the food and deterioration of flavor when actually eaten. This tendency is particularly strong for foods that use edible fats and oils. For example, in foods that consist of aggregates of starch solids such as chicken rice, pilaf, fried rice, boiled rice, and boiled spaghetti, the above-mentioned freezing and thawing process causes adhesion between the solids (rice grains, noodles, etc.) and It tends to form lumps, and for this reason,
Problems tend to occur in which the feeling of instant loosening during the day, which is the source of the deliciousness of these foods, disappears. In addition, foods containing cooked meat such as beef stew and curry have a problem in that the shape retention of the meat is reduced, causing the meat to lose its shape and resulting in a poor appearance as a product.

Therefore, there is a demand for frozen foods that do not cause deterioration in the characteristics, shape, etc. of cooked or semi-cooked foods.

[Means for solving the problem] The present invention provides cooked or semi-cooked foods containing oil and fat components, and the weight of phospholipids that do not contain nitrogen atoms compared to the weight of phospholipids that contain nitrogen atoms. and phospholipids having a weight ratio of 1.0 or more. The phospholipid referred to in the present invention means a phospholipid mixture.

The above-mentioned phospholipid is preferably one in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 3.0 or more.

The frozen food of the present invention contains a normal oil and fat component, and this oil and fat component may be added and mixed for the purpose of seasoning, or meat, fish, It may be present as a component of a material that inherently contains fats and oils, such as food products processed with fats and oils.

[Detailed Description of the Invention] The frozen food according to the present invention includes a phospholipid in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 1.0 or more. There are two embodiments: (first embodiment) and an embodiment containing diglyceride (second embodiment). As mentioned above, the food of the first aspect preferably further contains diglyceride.

In the present invention, the cooked or semi-cooked foods containing fat and oil components include various foods that are commonly used as frozen foods. Examples include the aforementioned beef stew, beef curry, chicken curry, meat sauce, hamburger steak, meat dumplings, shiyu mai, gyoza, vinegared pork, spring rolls, croquettes, fried shrimp, fried oysters,
Examples include fried fish, tempura, corned beef, chicken rice, pilaf, fried rice, rice, macaroni gratin, pizza, and grilled eel. However, it goes without saying that cooked or semi-cooked foods containing oil and fat components other than those mentioned above may also be used.

Next, the first aspect of the present invention will be explained in order.

The phospholipid added to the frozen food of the present invention is one in which the weight ratio of the phospholipid not containing nitrogen atoms to the weight of the phospholipid containing nitrogen atoms is 1.0 or more. The weight ratio is preferably 3.0 or more.

Common phospholipids are phosphatidylcholine (pc), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylglycerol (
It is a mixture of phosphoric acid compounds such as PG), phosphatidic acid (PA), and phosphatidylserine (ps). Therefore, phospholipids containing nitrogen atoms include phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine as main components.

The phospholipid added to the frozen food of the present invention can be obtained using various known methods. For example, using natural lecithin such as soybean lecithin as a raw material, phosphatidylcholine and phosphatidylethanolamine (phospholipids containing a nitrogen atom) are selectively decomposed using phospholipase D and phospholipase A2 as catalysts, and these substances are contained. Those obtained by decreasing the amount of phosphatidic acid and simultaneously increasing the content of phosphatidic acid and lysophosphatidic acid (phospholipids that do not contain a nitrogen atom), or those obtained by using phospholipase D and phospholipase C as catalysts and similarly natural products. Those obtained by decomposing lecithin and increasing the content of phosphatidic acid are preferably used. In addition, PCl in natural lecithin was
The content of PE and PS (phospholipids containing nitrogen atoms) is reduced, and the content of PI and PG (phospholipids that do not contain nitrogen atoms) is reduced.
Those obtained by utilizing a method of increasing the content of trt> can also be advantageously used. Phosphatidic acid and lysophosphatidic acid can be used in the form of free acids or salts. Salts include sodium salts,
Examples include alkali metal salts such as potassium salts, alkaline earth metal salts such as calcium salts and magnesium salts, trivalent metal salts such as aluminum salts, and ammonium salts.

In particular, monovalent alkali metal salts of sodium and potassium are preferred. The fatty acids constituting phosphatidic acid and lysophosphatidic acid are preferably saturated or unsaturated fatty acids having 8 to 20 carbon atoms, and most preferably unsaturated fatty acids having 16 to 18 carbon atoms. Moreover, it is preferable that the fatty acids constituting the phospholipid containing PG and PI also have the above composition.

Phosphatidic acid and/or lysophosphatidic acid can be used alone or in combination. However, from the perspective of reducing the so-called greasiness and stickiness of cooked foods and improving the flavor, phosphatidylcholine, phosphatidylethanolamine, etc. remain undecomposed, and the total amount of phosphatidylcholine and phosphatidylethanolamine increases. 0.01~ in lipids
Preference is given to using residual phospholipids in a proportion of 20% by weight.

In order to obtain the phospholipid added to the frozen food of the present invention, it is preferable to use lecithin derived from plant seeds, particularly seeds such as soybean, rapeseed, and sunflower, as the raw material lecithin.

In addition, when determining the blending amount of the above-mentioned phospholipid, it is appropriate to treat it as an acetone-insoluble component. The acetone-insoluble content is a guideline for the total lipid content, and conforms to the lecithin content stipulated in the Japan Food Additives Official Standards.

The frozen food of the first aspect according to the present invention can be prepared by mixing the above-mentioned specific phospholipid with the food.

In the present invention, the above-mentioned phospholipids can be added by any of the following methods: directly mixed into food, dispersed in water or an aqueous solution, dissolved or dispersed in fats and oils, but they are easy to handle. Alternatively, it can be dissolved alone in oil or fat, added in the form of an oil or fat composition containing diglyceride and phospholipid, or used in pre-treatment (frying, baking, dressing) of food materials, etc. Better results can be obtained by combining them. When used as an oil or fat composition, the above-mentioned phospholipids are added and mixed so that the oil or fat contains 0.1% by weight or more, preferably 0.5% by weight or more and 10.0% by weight or less. . Furthermore, it is desirable to contain diglyceride in an amount of 5% by weight or more, preferably 8% by weight or more, based on the total fat and oil composition.

Of course, phospholipids and diglycerides may be added independently.

Alternatively, in the present invention, simply 5% by weight or more of diglyceride,
Foods cooked or semi-cooked with an oil and fat composition preferably containing 8% by weight or more and 30% by weight or less may be used as the contents of frozen foods.

The diglyceride used in the present invention is usually supplied as a mixture of monoglyceride, diglyceride, and triglyceride, and the composition of the glyceride is such that the weight ratio of diglyceride to monoglyceride is 5 = 1 to 990.
: Preferably in the range of 1. If the monoglyceride content in the glyceride is high, not only will the flavor deteriorate, but also smoke will easily occur during cooking.

Furthermore, the number of carbon atoms in the fatty acid residues constituting the mono-, di-, and triglycerides is preferably 8 to 24. Furthermore, in order to obtain uniform and good liquid properties even at low temperatures, the content of saturated fatty acids with 16 carbon atoms is It is more preferable that the amount is 15% by weight or less.

Further, the content of unsaturated fatty acid residues in all the constituent fatty acids constituting mono-, di-, and triglycerides is preferably 70% by weight or more, and more preferably 82 to 100% by weight.

Furthermore, in order to obtain a uniform liquid oil composition at low temperatures, the diglyceride content should be 40% by weight or less (more preferably 0.1% by weight) or less, consisting of a combination of saturated/unsaturated fatty acids.
~40% by weight), the diglyceride content is 5% by weight or less (more preferably 0 to 1% by weight) consisting of a combination of saturated/saturated fatty acids, and the remainder is a diglyceride consisting of a combination of unsaturated/unsaturated fatty acids. preferable.

The diglyceride content in the fat and oil composition is 5 to 99% by weight (more preferably 8 to 80% by weight) based on the total amount of fat and oil.
It is preferable that there is a range of .

Waxes coexist in natural oils and fats as non-glyceride lipids. Waxes have properties such as a high melting point and low compatibility with glyceride mixtures, so in order to obtain an oil and fat composition that does not solidify at low temperatures, the content of waxes in the total oil and fat must be 2% by weight. or less (especially 0 to 0.5% by weight)
It is desirable that it be.

The diglycerides used in the present invention include fats and oils with a high level of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil, soybean oil, palm oil, sunflower oil, sesame oil, as well as lard and beef tallow. , fish oil, milk fat, or one or more types of oils and fats selected from fractionated oils, randomized oils, hardened oils, and transesterified oils thereof, and a mixture of glycerin, or by transesterifying a mixture of glycerin, or from stiff oils and fats. An oil or fat with a high diglyceride content obtained by esterifying a fatty acid with a high level of unsaturated fatty acid and glycerin can be obtained alone or by mixing it with the above-mentioned raw material oil layer. Excess monoglyceride produced in the reaction can be removed by molecular distillation or chromatography. Although these reactions can be carried out by chemical reactions using alkaline catalysts, etc., it is better to carry out the reactions under enzymatically mild conditions using 1.3-position selective lipase etc. in terms of flavor etc. This is preferable.

Another method of increasing the diglyceride content in a glyceride mixture includes, for example, the use of fractionated natural edible fats and oils. This method is suitable for oils and fats that have a relatively high content of saturated fatty acids among the aforementioned natural oils and fats, and by separating the low melting point fraction by fractionation, cooling resistance is improved and the diglyceride content in the oil and fat is improved. increase.

In addition to the above-mentioned first aspect, the frozen food according to the present invention is prepared by cooking or semi-cooking the food content using an oil and fat composition containing 5% by weight or more of diglyceride without containing the above-mentioned specific phospholipid. The frozen food of the second embodiment may also be used. In this case, diglyceride is 8% by weight in the oil and fat composition.
It is particularly preferable that the above content is included. Further, the content of diglyceride is usually 30% by weight or less.

The frozen food according to the second aspect of the present invention can also be prepared using the food base material and the diglyceride or a glyceride mixture containing diglyceride, like the frozen food according to the first aspect.

The production of the frozen food of the present invention involves using a freezing machine to produce the above-mentioned cooked or semi-cooked food in a packaged or unpackaged state according to a known method for producing frozen food. This can be done by rapid freezing.

The present invention will be explained in detail by the following examples and comparative examples. However, the present invention is not limited to these examples.

Using a%b high purity soybean lecithin (acetone insoluble content of 95% or more) as a raw material, by treating this with phospholipase D, phosphatidylcholine (pc) in total phospholipids
, two types of phospholipids with reduced phosphatidylethanolamine (PE) content and conversely increased phosphatidic acid (PA) and lysophosphatidic acid (LPA) contents were prepared.

The composition of the phospholipid according to the present invention is shown in Table 1 (A). Further, high-purity soybean lecithin and egg yolk lecithin, which were not subjected to enzyme treatment, were used as comparative samples (Xy). The composition of the phospholipid is shown in Table 1 (B).

Margin below fat origin Table 1 (A) soy lecithin Ippon JJL Ward- a b Acetone insoluble matter pc content PE content PA content LPA content (%) (%) (%) (%) (%) 96° 3.

12° 48° 0.

P^+LPA　/PC+PE 3.1 96° 1.

3.

55° 1.

12, 0 Margin Oil and Fat Origin Table 1 (B) Soy lecithin - x y. After the reaction was completed, the lipase preparation was filtered off, and the reaction product was subjected to molecular distillation and purified by a conventional method to obtain various diglyceride mixtures (samples of the present invention c-g) (Table 2).

Table 2 Acetone insoluble matter pc content PE content PA content LPA content (%) (%) (%) (%) (%) 95.

21.

18.

12° 0.

96.

53.

11.

0.

0.

PA10LPA/PC+PE, 0. 32 0.
006 sample Origin triglyalide Diglyceride Monoglyalide C
Rapeseed oil 18 80 2 d Corn oil 15 70
15e Soybean oil 3 95 2 f Liver fat 18 75 7g Beef tallow
14 78 8 A commercially available lipase preparation that is an immobilized 1.3-position selective lipase (Lipase product name: 'Lip
[Examples 1 to 9] and [Comparative Example 1] 860 g of animal and plant-derived fatty acids listed in Table 2 below and 140 g of glycerin were reacted at 40 to 60°C using Ozyme 3AJ (manufactured by Novo Industries A, S, Inc.) as a catalyst. ~4] 150g of deveined peeled shrimp, 1 pre-boiled carrot cut into 7-8mm cubes, and 600g of rice.
g was stir-fried using 2 tablespoons of various oil and fat compositions (see Table 3 below) prepared by blending the inventive samples and comparative samples shown in Tables 1 and 2 above. Further, 2 hard-boiled eggs, 35 g of boiled green peas, 1 teaspoon each of salt and sugar, some pepper, and 1 teaspoon of soy sauce were added and stir-fried. This was placed in a polyethylene bag, immersed in liquid nitrogen, frozen, and stored to make various types of frozen fried rice. Note that salad oil (fat and oil components: rapeseed salad oil: soybean salad oil = 1:1 mixture) was used as the fat and oil contained in the above oil and fat composition.

Two weeks later, the various kinds of frozen fried rice obtained above were taken out from the freezer and thawed. These were then heated (cooked) to make various types of fried rice.

The appearance of various types of fried rice after heating was observed and evaluated. Also,
A sensory test was conducted to evaluate the flavor and the feeling of loosening of the rice grains during the day (the feeling of instant loosening of the rice grains in the mouth). The results are summarized in Table 3.

In addition, in column 1 of r evaluation in the table, the symbols A to D mean the following conditions, respectively.

Indications for Flavor 1: A: Excellent, B: Good, C: Fair, D: Not Appearance: A: No lumps formed at all.

B: Almost no lumps were formed.

C: Rice grains stuck together and lumps formed partially.

D: A large number of lumps were formed over a fairly wide range of rice grains.

Indication in “R Separation Feeling”: A: Very well loosened.

B: Most of the parts were well loosened.

C: The separation was not very good.

D: The separation was very bad.

Below is the margin [Examples 10 to 16 and [Comparative Examples 5 to 8] Beef belly 8
00g was stir-fried using one tablespoon of various oil and fat compositions (see Table 4 below) prepared by blending the inventive samples and comparative samples shown in Tables 1 and 2 above. Note that salad oil (oil components: rapeseed salad oil, soybean salad oil = 1 = 1 mixture) was used as the oil contained in the above oil and fat composition. Once the meat was browned, I transferred just the meat to the stew pot. Fry 1 diced onion and 1 carrot in the remaining oil,
Transferred to the above stew pot. 45 g of wine was added to this, and the mixture was boiled down until the amount of wine was reduced to 1/2. Next, mix 2 tablespoons of flour well, then add 1 cup of tomato puree and a bunch of herbs (1 top of loli, celery stalk, parsley)
g) was added and simmered for 3 hours. After that, remove the meat to another pot, add the remaining vegetables and pureed soup, and add 50 ml of water.
0 cc, 1 medium glace-shaped carrot, and 1 potato were added to the above pot and simmered for 30 minutes. The resulting stew was placed in a polyethylene bag, immersed in liquid nitrogen, frozen, and preserved to make various frozen stews.

Two weeks later, the various frozen stews obtained above were taken out of the freezer and thawed. and heat (cook) these
and made various stews.

The stew after heating was evaluated by the same observation and sensory test as described above. The results are summarized in Table 4.

In addition, in the table, the symbols A to D of r-meat shape retention 1 mean the following conditions, respectively.

A: The meat did not fall apart at all.

B: Most of the meat has not fallen apart.

C: The meat had partially collapsed in several places.

D = Most of the meat had fallen apart.

Margins below [Effects of the Invention] In the frozen food according to the present invention, deterioration such as deformation and denaturation of its components is unlikely to occur during its production (freezing treatment) and thawing treatment, and deterioration of the appearance of the food and deterioration of flavor will be avoided. is also significantly reduced. Therefore, the commercial value of the frozen food of the present invention is extremely high.

Claims (1)

[Scope of Claims] 1. Cooked or semi-cooked food containing fat and oil components and a weight ratio of phospholipids that do not contain nitrogen atoms to the weight of phospholipids that contain nitrogen atoms is 1.0 or more Frozen food consisting of phospholipids. 2. The frozen food according to claim 1, wherein the contents further contain diglyceride. 3. Frozen food cooked or semi-cooked with an oil or fat composition containing 5% by weight or more of diglyceride.