JP4158331B2 - Food additive having oil absorption inhibiting ability and oil / fat substitution ability and food containing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention includes a food additive having an oil absorption inhibiting ability and an oil replacing ability capable of reducing the amount of fats and oils consumed by suppressing the amount of oil absorbed in the food during frying of the food (oil frying), The present invention relates to a fried food in which the oil absorption is suppressed by containing a food additive.
Furthermore, this invention relates to the bread crumb containing the said food additive which can provide crispy feeling to fried foods.
[0002]
[Prior art]
In recent years, with the diversification of eating habits, many simple and delicious fried foods are commercially available. The fried food is a food produced by going through an oil frying process, and there are abundant types such as donut, piroshki, fried potato, fried chicken, croquette and tempura. In particular, with the spread of microwave ovens, the spread of cooked foods that can be eaten only by reheating in a microwave oven is remarkable, and frozen fried foods are a typical example.
[0003]
Each of these various types of oily foods has a characteristic texture and has been accepted by many consumers. However, recently, there is a strong tendency to refrain from fat intake and low in fried foods. There is an increasing demand for oils and fats. In particular, in the case of frozen fried foods that can be eaten only by reheating in a microwave oven, when cooking with a microwave oven, the transfer of moisture from the frozen ingredients to the breadcrumbs of the parts, Due to moisture transfer to the bread crumbs due to moisture transpiration during heating and thawing with a microwave oven, a softening phenomenon occurs in the bread crumbs (roller parts), and the rich texture (crispy feeling) unique to the bread crumbs is lost, at the same time There is a problem that the appearance is also impaired, and in addition to the reduction in oil and fat, it has become necessary to satisfy such a texture and appearance.
[0004]
Conventionally, various improvement techniques for solving the problems in such fried foods have been proposed. For example, JP-A-60-13054 proposes a method of adding 0.005% to 5% by weight of calcium agent to the dough. In this case, even when 5% which is the maximum amount is added. It is said that the oil absorption amount is about 75% of the conventional product, and it cannot be said that the oil absorption amount can be sufficiently suppressed. WO 96/38054 also proposes a method for suppressing oil absorption using an aqueous solution of calcium-reactive pectin, but the problem remains that bitterness caused by water-soluble calcium must be suppressed.
In addition, as described in JP 2000-236721 A, an oil absorption suppression method in which an alginic acid ester is contained in an oily food has been proposed. There is a strong possibility that it will adversely affect the appearance, which is not a sufficient solution.
[0005]
In addition, bread crumbs (Japanese Patent Publication No. 1-48743) blended with a modified konjac used for fried foods, and bread crumbs blended with cellulose and pregelatinized starch (Japanese Patent Laid-Open No. 5-316882) are also proposed. In these cases, there remains a problem that when the blending amount is increased, a hard texture tends to be obtained.
[0006]
[Problems to be solved by the invention]
In view of such circumstances, the present invention has an object of providing a food additive having an oil absorption suppressing ability and an oil / fat replacement ability that does not have a different flavor and does not adversely affect the texture, Without using polysaccharides, it can suppress the absorption of frying oil when it is oiled (fried), and has the rich texture (crispy feeling) required for fried foods for a long time. And it is providing the food additive which has the oil-absorption suppression capability and fats-and-oils substitution capability without the appearance being impaired. In particular, the present invention is to provide bread crumbs containing the food additive, which can give a rich texture to the food when used in fried foods, particularly frozen fried foods.
[0007]
[Means for Solving the Problems]
The present invention capable of achieving the above object is based on the invention of a food material having an oil absorption inhibiting ability and an oil / fat substitution ability comprising hydrophobic fine particles, and is an invention described in the claims .
[0016]
DETAILED DESCRIPTION OF THE INVENTION
The hydrophobic fine particles in the food additive having the oil absorption suppressing ability and the oil / fat substitution ability of the present invention have an average particle diameter of 250 μm or less, preferably 150 μm or less, more preferably 2.5 μm or less, and the former JIS K6223. The oil absorption amount on the surface, defined as the value of the oil absorption amount measured by the measuring method described later according to the method for measuring the oil absorption amount described in 1 ), is 35 g or less, particularly 25 g or less. The average particle size of the fine particles is a value measured as follows.
Fine particles are sufficiently dispersed in special grade methanol, measured with a laser diffraction type particle size measuring device (LA-920, manufactured by HORIBA, Ltd.), and after measurement, the median value of the particle size is defined as the average particle size.
[0017]
The fine particles that can be used in the present invention are preferably fine particles having a “three-dimensional shape”. Here, the fine particles having a “three-dimensional shape” are used as a term meaning that they are not plate-like, film-like, fiber-like, or needle-like fine particles, and the typical fine particle shape is It is spherical. However, it is not necessary to be a perfect spherical fine particle, for example, it may be a fine particle having a three-dimensional shape that approximates a spherical shape, such as a spherical fine particle having surface irregularities in a crushed state. Means.
[0018]
Hydrophobic fine particles used in the food additive material having oil-absorbing ability of suppressing and fat substitute functions of this invention shows the value of the oil absorption by attaching a hydrophobic substance to a fine fine particles. As long fine fine particles are made to be acceptable as a food additive, there is no particular limitation on the type (material). Both inorganic materials and organic materials commonly used in the food field can be used, but inorganic materials are preferred. Water-insoluble substances such as calcium carbonate, tricalcium phosphate, calcium monohydrogen phosphate, and magnesium carbonate are preferred, but egg yolk calcium, fish bone calcium, cow bone calcium, shell calcium, coral containing these as the main components. Calcium and the like can also be used as the fine particles of the present invention. Each of these fine particles may be a single type or a mixture of plural types, and the mixing ratio in the case of a mixture can also be appropriately selected.
[0019]
These fine particles are prepared by adhering a hydrophobic substance to at least a part of the surface of the fine particles to prepare the oil-absorbing particles.
[0020]
As long as the hydrophobic substance in the hydrophobic fine particles used in the food additive having the oil absorption inhibiting ability and the oil / fat substitute ability of the present invention is a material acceptable as a food additive, its type (material) is not particularly limited. Absent. It is usually used in the food field. For example, fatty acids (for example, stearic acid) , fatty acid salts, triglycerides, diglycerides, monoglycerides, phospholipids, glycolipids, sugar esters, polyglycerin esters and the like can be used, and among these, stearic acid is particularly preferable.
[0021]
“Adhesion” in the hydrophobic fine particles to which the hydrophobic substance of the present invention is attached means that the hydrophobic substance is attached to the surface of the fine particle carrier. In this case, the hydrophobic substance is the surface of the fine particles. It may be attached uniformly or non-uniformly. In addition, a hydrophobic substance may be physically and chemically adsorbed on the surface of the fine particle carrier. The method for attaching the hydrophobic substance to the surface of the fine particles is not particularly limited, but for example, the following method is used.
[0022]
The fine particles are heated to near 100 ° C. and then the hydrophobic material is added. Hydrophobic substance-adhered fine particles are obtained by stirring for 20 to 30 minutes using a Henschel mixer while maintaining the temperature.
In order to reduce the oil absorption , the adhesion amount of the hydrophobic substance is preferably 0.2% by weight or more, preferably 1.0% by weight or more per fine particle carrier. When the hydrophobic substance is lipids, attaching a large amount of lipid may lead to an increase in calories, so less than 10% with respect to the fine particle carrier is preferable.
[0023]
The oil absorption amount on the surface of the hydrophobic fine particles used in the present invention is a value measured by a method in accordance with the oil absorption measurement method of the former JIS K6223. If the surface of the fine particles is hydrophobic, the affinity with liquid paraffin is good, so that aggregation occurs with a small amount of oil, and conversely, if the surface is hydrophilic, the amount of oil absorption increases. The measurement method is as follows.
[0024]
[Oil absorption measurement method]
A sample of about 2 g is accurately weighed and placed on a glass plate about 20 cm square. Separately, liquid paraffin (special grade) is put into a 10 ml beaker and weighed together with a glass rod. Knead well with an iron spatula while adding liquid paraffin to the sample on the glass plate. By adding a drop of liquid paraffin to the coagulated and solidified sample, the point at which it suddenly softens is taken as the end point. The number of grams of oil used is determined, and the oil absorption per 100 g of sample is calculated according to the following formula.
Oil absorption = [Amount of oil used (g)] / [Sample mass (g)] × 100
The hydrophobic fine particles used in the present invention preferably have an oil absorption of 35 g or less measured by such a method, more preferably 25 g or less, and even more preferably 20 g or less.
[0025]
Regarding the relationship between the oil absorption amount and the particle diameter, the oil absorption amount is affected by the surface area of the fine particles. Table 1 shows changes in the value of oil absorption when the average particle diameter of calcium carbonate having fatty acids sufficiently adhered to the surface is changed. As shown in Table 1, the oil absorption amount is slightly larger as the particle size is reduced, but even if the difference in particle size is increased, there is no significant difference corresponding thereto. It is presumed to be determined by the nature of
[0026]
[Table 1]
[0027]
Hydrophobic fine particles used in the present invention, it can be used with hydrophobic fine particles alone as edible fat substitutes, also the amount of the edible oils and fats by replacing a portion of the edible oil with hydrophobic fine particles It can also be used as a reduced oil absorption inhibitor. For the purpose of reducing the amount of fats and oils in foods, it is preferable to increase the use ratio of food additives having the ability to suppress oil absorption and the ability to replace fats and oils comprising the hydrophobic fine particles of the present invention as much as possible.
[0028]
Various fried foods can be cited as examples of foods that best demonstrate the effect of using food additives having the ability to suppress oil absorption and the ability to replace fats and oils comprising the hydrophobic fine particles of the present invention. The fried food here refers to oil-boiled foods that use molded dough like donuts and instant noodles, oil-boiled foods that coat batter liquid, bread crumbs, etc. like fried, tempura, fried chicken, nuggets, American dogs, etc. However, particularly favorable results can be obtained in oily foods using molded dough and oily foods using bread crumbs.
[0029]
It is necessary to add shortening to foods such as donuts that require the dough to expand when oiling. However, when food additives that have this oil absorption inhibiting ability and oil / fat substitution ability are used, shortening is required. Since the dough can be expanded without any addition, it not only suppresses the absorption of oil from frying oil, but also does not use shortening, further reducing the fat content in the final product. It is possible.
Hydrophobic fine particles as a food additive with the ability to suppress oil absorption and oil substitutes give elasticity to the dough and suppress the penetration of frying oil into the dough, just like fat crystals in solid fat. It is estimated that there is an effect.
[0030]
The production of the crumbs of the present invention, the Hydrophobic fine particles can be directly used by mixing into the dough, the hydrophobic fine particles used in the dough in admixture in any ratio and edible oils and fats May be. When only hydrophobic fine particles are used for the production of bread crumbs, it is preferable to add 20 parts or less of hydrophobic fine particles to 100 parts of wheat flour, and more preferably 10 parts or less. When bread crumbs are produced from bread produced by mixing hydrophobic fine particles at such a blending ratio and used in fried foods, the hydrophobic fine particles in the bread crumbs suppress oil absorption from frying oil during oil frying. In addition to reducing the fat content in the final fried food, it is possible to obtain a fried food that maintains the crispness of bread crumbs for a long period of time.
[0031]
The exact reason why the hydrophobic fine particles of the present invention as an oil absorption inhibitor or oil / fat substitute has the effect of maintaining the crispness of bread crumbs is a topic for future research . The fine particles are considered to have an action of hindering water absorption and softening of gluten forming the bread network structure.
[0032]
The hydrophobic fine particles used in the production of the bread crumbs of the present invention are preferably as the average particle size is small, but from the viewpoints of uniform mixing with bread crumbs, handleability, etc., the average particle size is usually 250 μm or less, preferably Is 150 μm or less, more preferably 2.5 μm or less. When the average particle size exceeds 250 μm, a rough feeling remains at the time of eating.
[0033]
The “bread crumb” means bread crumb manufactured by a known method, and is a concept including raw bread crumbs, semi-dry bread crumbs, dry bread crumbs, and colored bread crumbs depending on the degree of drying.
[0034]
【Example】
EXAMPLES Hereinafter, although this invention is demonstrated more concretely according to an Example, this invention is not limited to these Examples.
In the examples and comparative examples, “parts” and “%” indicate “parts by weight” and “% by weight”.
[0035]
Example 1
[Manufacture of bread]
Using a vertical mixer (Aikosha mixer) and a hook, the medium seed compounded material described below was placed in a bowl, kneaded at a low speed of 3 minutes and at a high speed of 2 minutes, and the kneading temperature was 24 ° C. to prepare a medium seed dough. Next, this was fermented (medium seed fermentation) at a medium seed fermentation temperature of 28 ° C., a medium seed fermentation relative humidity of 80%, and a medium seed fermentation time of 2 hours.
[0036]
Strong flour 70 parts fresh yeast [Asahi Foods Co., Ltd.] 2.5 parts yeast food [Oriental Yeast Industry Co., Ltd.] 0.1 parts Water 39 parts
Next, to this medium-sized fermented dough, the following main ingredients are added and kneaded at a low speed of 3 minutes and a medium speed of 4 minutes, and then hydrophobic fine particles 1 [stearic acid in an amount of 1% per fine particle] 5% of calcium carbonate powder having an average particle diameter of 1.9 μm and an oil absorption of 16.7 g], and further, low speed 3 minutes, medium speed 4 minutes, high speed 2 The mixture was kneaded in 5 minutes to obtain the main cloth of Example 1. The temperature of the kneaded dough was 27 ° C.
[0038]
Powerful flour 30 parts Sugar 3 parts Salt 1.5 parts Water 22 parts
Hydrophobic fine particles 1 5 parts [0039]
Further, 20 minutes of floor time was taken in order to recover each main body dough damaged by chaos, and then 230 g of each main body cloth was divided. Bench time was taken at room temperature for 15 minutes in order to recover the fabric that had been damaged by splitting, and molded with a molder. After molding, three pieces of dough divided into 2 bread bread molds were placed and fermented. The proofing conditions are shown below.
[0040]
Proof temperature 38 ° C
Proof relative humidity 80%
Proof time 70 minutes The bread dough of Example 1 prepared in this way was baked for 40 minutes in an oven of 200 ° C above and 240 ° C below.
[0041]
[Manufacture of bread crumbs]
The resulting bread was allowed to cool at room temperature and then left in a refrigerator at 4 ° C. overnight. The next day, the mixture was pulverized with a mixer and passed through a sieve having a sieve opening of 4.75 mm to produce bread crumbs of the present invention.
[0042]
Comparative Example 1
Instead of the hydrophobic fine particles 1 of Example 1 above, a main koji compounding material to which 5 parts of shortening was added was prepared to prepare a main koji dough of Comparative Example 1. Next, in the same manner as in Example 1, a floor time of 20 minutes was taken in order to recover each main roll dough damaged by chaos, and then 230 g of each main roll dough was divided. Bench time was taken at room temperature for 15 minutes in order to recover the fabric that had been damaged by splitting, and molded with a molder. After molding, three pieces of dough divided into 2 bread bread molds were placed and fermented. The proofing conditions are the same as in the first embodiment. Subsequently, the bread crumbs of Comparative Example 1 were produced from the obtained bread in the same manner as in Example 1.
[0043]
Comparative Example 2
In place of the hydrophobic fine particles 1 of Example 1 above, a main body compounding material to which 5 parts of fine particles 2 [calcium carbonate powder: (average particle size = 1.9 μm, oil absorption 47.8 g)] was added was prepared. Thus, the main body dough of Comparative Example 2 was prepared. Next, in the same manner as in Example 1, a floor time of 20 minutes was taken in order to recover each main roll dough damaged by chaos, and then 230 g of each main roll dough was divided. Bench time was taken at room temperature for 15 minutes in order to recover the fabric that had been damaged by splitting, and molded with a molder. After molding, three pieces of dough divided into 2 bread bread molds were placed and fermented. The proofing conditions are the same as in the first embodiment. Subsequently, bread crumbs of Comparative Example 2 were produced from the obtained bread in the same manner as in Example 1.
[0044]
[Production of frozen foods]
8 g of batter (30 parts soft flour, 0.5 parts egg white powder, 0.2 parts guar gum, 69.2 parts water) was attached to 30 g of potato croquette ingrown in accordance with a conventional method and prepared as described above. After adding 6 g of raw bread crumbs of Examples 1 and 2 and Comparative Examples 1 and 2, each was oiled at 180 ° C. for 5 minutes. The obtained croquettes were frozen and stored frozen at −18 ° C. for 2 and 4 months, and then thawed in a 500 W microwave oven for 2 minutes and 20 seconds to perform a sensory evaluation of the crispness of the clothes.
The evaluation was performed on a sample that was allowed to stand at room temperature for 2 minutes after thawing, and consisted of 9 units, consisting of 0.5 units, from 5 [very crisp (good)] to 1 [no crisp (not good)]. went. The results are shown below.
[0045]
(Crockey crunchy)
2 month storage 4 month storage Example 1 3.2 2.7
Comparative Example 1 2.9 2.1
Comparative Example 2 2.3 2.4
[0046]
When the bread crumb produced using the above-mentioned hydrophobic fine particles is used rather than the bread crumb produced using the shortening or hydrophilic fine particles as in the above results, it is particularly crunchy in the product stored for 4 months. It was found that the feeling maintenance state was excellent.
[0047]
Further, Comparative Example 1 and Example 1 for the above croquettes, by Soxhlet method using diethyl ether, after 4 hours between oil fat extraction, the fat content and total amount, measuring the absorption of frying oil did. The results are as follows.
Clothing part (g) Middle part part (g) Total oil and fat amount (g) Reduction rate (%)
Example 1 3.65 3.01 6.66 87.3
Comparative Example 1 4.04 3.58 7.62 100
Among the measurement results, the reduction rate is a value calculated by setting the total amount of oil and fat of Comparative Example 1 to 100.
As mentioned above, the oil absorption suppression effect of frying oil was confirmed about bread crumbs.
[0048]
Example 2 and Comparative Example 3
After adding the potato blended material of Example 2 and Comparative Example 3 below to medium-sized fermented dough prepared from the medium-sized blended material similar to Example 1, the mixture was mixed at a low speed of 3 minutes and a medium speed of 4 minutes, Hydrophobic fine particles 3 (calcium carbonate powder having stearic acid attached to the surface by adding 1% of the fine particles to the fine particles: average particle size = 1.9 μm, oil absorption = 18.0 g) 1.5% was added, and the mixture was further kneaded at a low speed of 3 minutes, a medium speed of 4 minutes, and a high speed of 2.5 minutes to obtain the main koji dough of Example 1. The temperature of the kneaded dough was 27 ° C.
[0049]
(Combination of the main body dough of Example 2)
Powerful flour 100 parts Sugar 10 parts Salt 1.8 parts Liquid egg (whole egg) 15 parts Fresh yeast [Asahi Foods Co., Ltd.] 4 parts Water 44 parts
Hydrophobic fine particles 3 1.5 parts [0050]
(Combination of the main body dough of Comparative Example 3)
Powerful flour 100 parts Sugar 10 parts Salt 1.8 parts Liquid egg (whole egg) 15 parts Fresh yeast [Asahi Foods Co., Ltd.] 4 parts Water 39 parts Shortening [Ajinomoto Co., Ltd.] 12 parts
Further, 20 minutes of floor time was taken in order to recover each main body cloth damaged by chaos, and then each main body cloth was divided into 40 g.
Here, 25 g of a material (curry filling in this example) which becomes an ingredient of bread was packed. After that, in order to recover the dough damaged by the division and filling, 10 minutes of floor time was taken, and then fried bread was produced by oiling each side at 180 ° C. for 3 minutes. The obtained deep-fried bread was frozen, the portion of the bread from which the contents were removed was pulverized, and the fat content was measured by the same method as in the case of the croquette.
The fat content was calculated based on the following formula.
Fat content (%) = Fat amount (g) / Bread portion weight (g) before freeze-grinding × 100
[0052]
The results of Example 2 and Comparative Example 3 are shown in Table 2. As is apparent from Table 2, the amount of oil absorbed in the fried bread of Example 2 was reduced to about 60% of the fried bread of Comparative Example 3 manufactured using shortening.
[0053]
[Table 2]
[0054]
【The invention's effect】
As described above, the food additive having the oil absorption suppressing ability and the oil / fat replacement ability of the present invention is a substance that acts as an oil absorption inhibitor or oil / fat substitute when added to fried food, and using the food additive The bread crumb produced, when used in fried foods, not only significantly reduces the amount of oil absorbed in the fried foods, but is also excellent in preventing deterioration of the texture of long-term stored fried foods such as frozen fried foods. It is effective.

Claims (9)

By allowed to adhere a hydrophobic material consisting of stearic acid on the surface of fine particles of calcium carbonate, average particle size 250μm oil absorption of the surface which is defined as oil absorption by oil absorption measuring method described below is adjusted to below 35g A food additive comprising the following hydrophobic fine particles and having the ability to suppress oil absorption and the ability to replace fats and oils.
[Oil absorption measurement method]
A sample of about 2 g is accurately weighed and placed on a glass plate about 20 cm square. Separately, liquid paraffin (special grade) is put into a 10 ml beaker and weighed together with a glass rod. Knead well with an iron spatula while adding liquid paraffin to the sample on the glass plate. By adding a drop of liquid paraffin to the coagulated and solidified sample, the point at which it suddenly softens is taken as the end point. The number of grams of oil used is determined, and the oil absorption per 100 g of sample is calculated according to the following formula.
Oil absorption (g) = [Oil used (g)] / [Sample mass (g)] × 100 Food additive material having oil-absorbing ability of suppressing and fat substitute ability of claim 1, wherein the oil absorption is less than 25g of the surface which is defined as oil absorption by oil absorption measuring method of the fine particles of the calcium carbonate. The food additive according to claim 1 or 2, wherein the calcium carbonate fine particles have an average particle size of 2.5 µm or less. The said calcium carbonate fine particle consists of at least 1 sort (s) chosen from egg yolk calcium, fish bone calcium, beef bone calcium, shellfish calcium, and coral calcium , The any one of Claims 1-3 characterized by the above-mentioned. A food additive with the ability to suppress oil absorption and replace fats and oils. The food additive according to any one of claims 1 to 4 , wherein the calcium carbonate fine particles are three-dimensional fine particles . The bread crumb containing the food additive which has the oil component absorption inhibitory ability and fats and oils substitute ability of any one of the said Claims 1-5 . The fried food containing the food additive which has the oil-absorption suppression capability of Claim 1 and the fats-and-oils substitution capability of any one of the said Claims 1-5. The donut containing the food additive which has the oil absorption suppression capability of any one of the said Claims 1-5, and fats and oils substitution capability . The frozen fried food containing the food additive which has the oil-component absorption inhibitory ability and fats and oils substitute ability of any one of the said Claims 1-5 .