JP7623945B2 - Release oil for processed meat foods - Google Patents

Description

The present invention relates to a release oil for processed meat foods, a method for preventing processed meat foods from burning, an agent for preventing processed meat foods from burning, and a method for producing processed meat foods.

Traditionally, in the food processing industry, release oils have been used during cooking to prevent food ingredients from sticking to cooking utensils, baking molds, baking trays, etc. after cooking.

Lecithin has been commonly used as a release oil to achieve food release properties, due to its economical and effective properties. However, release oils that use lecithin have the problem that they tend to brown when heated, impairing the flavor and appearance of cooked foods. In addition, the release properties are insufficient for some cooked foods.

Patent Document 1 describes a stir-frying oil composition containing 0.05% by weight or more and 5% by weight or less of lecithin. However, Patent Document 1 does not disclose or suggest anything about the releasability of processed meat foods.

WO2013/031332 publication

Therefore, the present invention aims to provide a release oil for processed meat foods, a method for preventing processed meat foods from burning, an agent for preventing processed meat foods from burning, and a method for producing processed meat foods.

After extensive research, the inventors discovered that a release oil made from edible oils and fats containing a specific type of lecithin prevents processed meat foods from burning when cooked, and thus completed the present invention.

That is, in a first aspect, the present invention provides a release oil for processed meat foods, which contains edible oils and fats and enzymatically decomposed lecithin, and which contains the enzymatically decomposed lecithin in an amount of 0.01% by mass or more and 4.5% by mass or less as phospholipids.

In the release oil of the present invention, it is preferable that the phosphatidic acid content relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less.

In the release oil of the present invention, it is preferable that the processed meat food is a food containing minced meat.

In the release oil of the present invention, it is preferable that the food containing minced meat is one selected from hamburger steak, meatballs, meatballs, meatloaf, and stir-fried minced meat.

In addition, in its second aspect, the present invention provides a method for preventing burning by using the release oil in the cooking of processed meat foods.

In addition, in its third aspect, the present invention provides an anti-sticking agent for processed meat foods, which contains the release oil as an active ingredient.

In a fourth aspect, the present invention provides a method for producing processed meat foods, which includes a step of using the release oil for cooking.

According to the present invention, it is possible to provide a release oil that can suppress burning of processed meat foods during cooking. In addition, it is possible to provide a method for suppressing burning of processed meat foods during cooking by using the release oil, as well as an agent for suppressing burning of processed meat foods. Furthermore, it is possible to provide a method for producing processed meat foods that includes a step of using the release oil for cooking.

The release oil according to the present invention includes edible oils and fats. The raw oils and fats used for the edible oils and fats are not particularly limited, but examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, monkey fat, cacao butter, shea butter, rice oil, cottonseed oil, safflower oil, sunflower oil, olive oil, linseed oil, and peanut oil, animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil, and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting the vegetable oils and fats, animal oils and fats, or synthetic oils and fats to one or more treatments selected from hardening, fractionation, and ester exchange can be used as the raw oils and fats. The edible oils and fats may be one or more selected from these oils and fats, and the edible oils and fats preferably contain one or more selected from soybean oil, rapeseed oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil, and more preferably contain one or more selected from soybean oil, rapeseed oil, and palm-based oils and fats. In this case, the total content of one or more selected from soybean oil, rapeseed oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil in the edible oils and fats is preferably 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass. The palm-based oils and fats referred to here mean palm oil and processed palm oil.

Edible fats and oils preferably have a melting point of 10°C or less, and more preferably 0°C or less. In this specification, melting point means the slip melting point. The slip melting point can be measured in accordance with Standard Fats and Oils Analysis Test Method 2.2.4.2-1996.

The enzymatically hydrolyzed lecithin used in the present invention is obtained by enzymatically hydrolyzing vegetable lecithin such as soybean lecithin or egg yolk lecithin with an enzyme such as phospholipase, and is composed mainly of phosphatidic acid and lysolecithin. Any form such as liquid, paste, powder, etc. can be used, but the liquid form is preferred.

The enzymatically decomposed lecithin is preferably one containing phosphatidic acid as a main component. The phosphatidic acid content relative to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, even more preferably 95% by mass or more and 100% by mass or less, and especially preferably 100% by mass.

In addition, it is preferable that the phosphatidylethanolamine content relative to the phospholipids in the enzymatically hydrolyzed lecithin is 5% by mass or less.

The release oil of the present invention contains 0.01% by mass or more and 4.5% by mass or less of enzymatically decomposed lecithin as phospholipid, preferably 0.05% by mass or more and 3% by mass or less, more preferably 0.1% by mass or more and 2.8% by mass or less, and even more preferably 0.1% by mass or more and 2.5% by mass or less. If the amount is too large, problems such as smoke generation may occur.

In addition to edible oils and fats and enzymatically decomposed lecithin, the release oil of the present invention may contain components that are usually blended in edible oil and fat compositions, within the range that does not impair the effects of the invention. For example, antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, and licorice extract; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; silicone; fragrances; emulsifiers; etc.

The release oil of the present invention may contain an emulsifier other than enzymatically decomposed lecithin. Examples of the emulsifier include lecithin other than enzymatically decomposed lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, etc. The ratio of the content of enzymatically decomposed lecithin to the content of emulsifiers including enzymatically decomposed lecithin in the release oil is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or more, even more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass.

The emulsifier is preferably one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters, organic acid monoglycerides, and sorbitan fatty acid esters, more preferably one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sorbitan fatty acid esters, and even more preferably polyglycerol fatty acid esters.

The polyglycerol fatty acid ester preferably has an average degree of polymerization of glycerol of 2 to 20, more preferably 2 to 16, even more preferably 6 to 12, and even more preferably 8 to 12. The HLB is preferably 1.0 to 8.0, more preferably 2.0 to 7.5, even more preferably 3.0 to 7.0, and even more preferably 4.1 to 6.0. The fatty acid is preferably one or more selected from oleic acid, behenic acid, and erucic acid, and more preferably oleic acid.

There is no particular restriction on the processed meat food to which the release oil of the present invention is applied. The meat raw material used is not particularly limited, and includes meat of livestock such as beef, pork, and sheep, poultry such as chicken, duck, and domestic duck, and fish meat.

The processed meat food is preferably a food containing minced meat. The raw material for the minced meat is not particularly limited and may be meat of livestock such as beef, pork, or lamb, poultry such as chicken, duck, or duck, or fish meat, and is preferably one or more types selected from beef, pork, or chicken, and more preferably one or two types selected from beef and pork. If a specific raw material for minced meat is used, it is prone to burning, and the effects of the present invention can be obtained more remarkably.

In addition, the processed meat foods include foods containing minced meat such as hamburger steaks, meatballs, meatloaf, and stir-fried minced meat, preferably hamburger steaks, meatballs, and meatballs, and more preferably hamburger steaks.

Examples of stir-fried minced meat include mapo tofu, stir-fried eggplant and minced meat, gapao rice, and meat sauce.

The processed meat foods may contain ingredients other than meat, such as plant proteins, seasonings, spices, flavorings, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., and vegetables such as onions, carrots, bell peppers, and cabbage.

On the other hand, the method for producing processed meat foods according to the present invention includes a step of using the release oil during cooking. In that case, it is preferable to include a step of baking in a frying pan or on an iron plate.

The following describes examples of the present invention, but the scope of the present invention is not limited to these examples.

The raw materials for the release oil are as follows:
Refined rapeseed oil (manufactured by J-Oil Mills, Inc., melting point below 0°C)
Enzymatically decomposed lecithin 1 (Benecoat BMI-40L, phospholipid content 41.6% by mass, phosphatidic acid content 41.6% by mass, phosphatidylethanolamine content 0% by mass, manufactured by Kao Corporation)
Enzymatically decomposed lecithin 2 (Resimal EL, phospholipid content 38.2% by mass, phosphatidic acid content 0.76% by mass, phosphatidylethanolamine content 10.1%, manufactured by Riken Vitamin Co., Ltd.)
Crude lecithin (Lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phosphatidylethanolamine content 18.3% by mass, manufactured by J-Oil Mills Co., Ltd.)
Fractionated lecithin (PC-35, phospholipid content 52.5% by mass, phosphatidic acid content 0% by mass, phosphatidylethanolamine content 10.0%, manufactured by Tsuji Oil Mills)
Deoiled lecithin (Lecithin PW, phospholipid content 100% by mass, phosphatidic acid content 11.7% by mass, phosphatidylethanolamine content 29.5%, manufactured by J-Oil Mills Co., Ltd.)
Polyglycerol fatty acid ester (Q-175S, HLB 4.5, oleic acid, average degree of polymerization 10, manufactured by Taiyo Kagaku Co., Ltd.)

The phospholipid composition and content of lecithin were measured using the following method.

Each lecithin was diluted with chloroform:methanol=2:1 and analyzed under the following conditions.
Equipment: HPLC (Thermo SCIENTIFIC)
Detector: Corona Veo charged particle detector
Mobile phase: A n-hexane: 2-propanol: acetic acid: triethylamine
= 814.2: 170: 15: 0.8 (volume ratio)
B 2-propanol:water:acetic acid:triethylamine
= 844.2: 140: 15: 0.8 (volume ratio)
Column: LiChrospher 100 Diol (5 μm) inner diameter 4.0 x 125 mm [Merck]
Column temperature: 55°C
Sample temperature: 20°C
Gradient (flow rate = 1 ml/min) *Linear gradient (see Table 1)

An appropriate mixture of crude lecithin and enzymatically hydrolyzed lecithin 1 was subjected to quantification of phospholipids at the Japan Food Analysis Center, and this was used as the true value as a standard.

<Test Example 1>
Refined rapeseed oil was kept at 60° C., and lecithin was added to the mixture shown in Table 2 so that the amount was 5% by mass. After the mixture was sufficiently dissolved, the mixture was allowed to cool to 25° C. to obtain a release oil.

The release properties of the obtained release oil were evaluated using the following Evaluation Method 1. In addition, coloration was evaluated using the following Evaluation Method 2. The obtained evaluation results are shown in Table 2.

<Evaluation method 1: Evaluation of releasability>
A: Method for preparing hamburger steak 250 g of commercially available ground beef and pork, 120 mL of milk, and 46 g of Hamburger Helper (manufactured by House Foods Corporation) were thoroughly mixed, divided into 120 g portions, and molded.
B: Method for evaluating releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. 10 g of release oil was placed in the frying pan and heated with an IH heater until the surface temperature at the center reached 200°C. 3. 120 g of formed hamburger steak was placed on the frying pan and heated for 1 minute. 4. The hamburger steak was turned over and heated for another minute. 5. The frying pan was turned upside down and the hamburger steak was removed from the frying pan. 6. The above steps 1 to 5 were repeated three times. 7. The mass of the frying pan after the hamburger steak was removed was measured. 8. The difference between the mass measured in step 7 above and the mass measured in step 1 above was taken as the mass of the burnt part.

<Evaluation Method 2: Coloration Evaluation>
A: Heating method 3 g of release oil was placed in a 16×125 mm glass test tube and heated in an oil bath at 200° C. for 15 minutes.
B: Method for measuring absorbance After heating, the sample was cooled and the absorbance at 520 nm was measured. As a control, refined rapeseed oil was used, and the sample was diluted with refined rapeseed oil as necessary. The absorbance at 520 nm was measured before heating, and the difference from the measured value after heating was calculated. A UV-visible spectrophotometer (UV-2450; Shimadzu Corporation, 1 cm acrylic cell) was used to measure the absorbance.

As shown in Table 2, the amount of burnt matter was small and the release properties were high when enzyme-decomposed lecithin 1 and enzyme-decomposed lecithin 2 were used. Furthermore, enzyme-decomposed lecithin 1 caused very little discoloration of the oil or fat.

<Test Example 2>
The release oils of Examples 2-1 and 2-2 were obtained in the same preparation method as in Test Example 1, except that the blending ratio in Test Example 1 was changed to the blending ratio shown in Table 3.

The release properties of the obtained release oil were evaluated using the above-mentioned Evaluation Method 1. The test results are shown in Table 3.

As shown in Table 3, even when the amount of enzymatically hydrolyzed lecithin was as low as 0.7% by mass (phospholipid content: 0.29% by mass), the release property was higher than in Comparative Examples 1-1 to 1-3.

<Test Example 3>
Refined rapeseed oil was kept at 60°C, and lecithin and polyglycerol fatty acid ester were added in the proportions shown in Table 4. After fully dissolving, the mixture was allowed to cool to 25°C to obtain a release oil.

The release properties of the obtained release oil were evaluated using Evaluation Method 3. The test results are shown in Table 4.

<Evaluation method 3: Evaluation of releasability of hamburger steak>
A: Method for preparing hamburger steak 250 g of commercially available ground beef and pork, 120 mL of milk, and 46 g of Hamburger Helper (manufactured by House Foods Corporation) were thoroughly mixed, divided into 50 g portions, and molded.
B: Method for evaluating releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. 10 g of release oil was placed in the frying pan and heated with an IH heater until the surface temperature at the center reached 200°C. 3. 50 g of the formed hamburger steak was spread evenly over the surface of the frying pan and heated for 1 minute. 4. The frying pan was turned upside down, the hamburger steak was removed, and the mass was measured. 5. The difference between the weight measured in 4 above and the weight measured in 1 was taken as the mass of the burnt part.

As shown in Table 4, when a release oil containing enzymatically decomposed lecithin and polyglycerol fatty acid ester was used, the amount of burnt matter was small, and a release effect was observed.

Claims (6)

A method for preventing burning of processed meat foods, comprising using a release oil obtained by adding enzymatically decomposed lecithin to edible oils and fats for cooking the foods, the method comprising the steps of:
The release oil contains the enzymatically decomposed lecithin in an amount of 0.01% by mass or more and 4.5% by mass or less as a phospholipid,
The processed meat food is a food containing minced meat selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat . The method for suppressing burning according to claim 1, wherein the content of phosphatidic acid relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less. The release oil contains edible oil and fat and enzymatically decomposed lecithin, and the enzymatically decomposed lecithin is contained in an amount of 0.01% by mass or more and 4.5% by mass or less as phospholipids. The anti-sticking agent contains the release oil as an active ingredient and is used in cooking foods containing minced meat selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat as a processed meat food. The anti-sticking agent according to claim 3, wherein the content of phosphatidic acid relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less. A method for producing a food containing minced meat, comprising a step of using a release oil containing edible fats and oils and an enzymatically decomposed lecithin, the release oil containing the enzymatically decomposed lecithin in an amount of 0.01% by mass or more and 4.5% by mass or less as phospholipids , for cooking a processed meat food , the processed meat food being a food containing minced meat selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat . The method for producing a food product containing minced meat according to claim 5, wherein the phosphatidic acid content relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less.