JPS6365304B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a coated food for freezing, and more particularly to a coated food for freezing that does not cause wrinkles during frozen storage by coating the surface of a food material with an edible oil containing glycerin monofatty acid ester. . [Conventional techniques and their problems] Conventionally, food materials have been coated on the surface of food materials for the purpose of preventing food spoilage by insulating it from the outside air, or making it easier to cook food by simply heat-treating it without adding additional oil. Coating with edible oil is practiced.
[Special Publication No. 39-27468, Special Publication No. 52-15654, Special Publication No. 58-3513]. However, the edible oils conventionally used for this purpose are generally solid at room temperature, and when foods coated with these are stored frozen, the oil and fat film will crack during storage. When wrinkles occur, the oil and fat film peels off, reducing storage stability and significantly deteriorating the appearance.Furthermore, when cooked, the product burns, resulting in uneven texture. [Means for Solving the Problems] Under these circumstances, the inventor of the present invention conducted intensive research to solve the above-mentioned drawbacks, and as a result, coated food materials with a small amount of glycerin monofatty acid ester added to edible oil. They discovered that the film does not wrinkle or crack even when stored frozen, and completed the present invention. That is, the present invention provides a coated food for freezing in which the surface of a food material is coated with an edible oil containing 0.1 to 3% by weight (hereinafter simply expressed as %) of a glycerin monofatty acid ester having fatty acid carbon atoms of 14 to 20. This is what we provide. In the present invention, food materials to be surface-coated include food products made from aquatic animal meat, agricultural products, and processed products thereof. Edible oils can be either liquid or solid at room temperature, such as soybean oil, cottonseed oil,
Natural vegetable or animal oils such as corn oil, rapeseed oil, safflower oil, rice oil, coconut oil, palm oil, fish oil, whale oil, beef oil, pork fat, or processed hydrogenated or ester hardened oils. Examples include oil. Glycerin monofatty acid ester has a constituent fatty acid having 14 to 20 carbon atoms, and monoglycerin esters of fatty acids having 13 or less carbon atoms or 21 or more carbon atoms cannot obtain a sufficient anti-wrinkle effect. Among these, palmitic acid and stearic acid esters having 16 to 18 carbon atoms exhibit particularly excellent effects. The amount of glycerin monofatty acid ester added to edible oil is
It is preferably 0.1 to 3%; if it is less than this, the cracking effect is insufficient, while if it is more than this, the texture becomes worse and even cracking occurs, which is not preferable. A method known per se is employed as a method for coating the food material with the edible oil containing the glycerin monofatty acid ester. That is, if it is liquid at room temperature, it is heated or melted in an edible oil containing glycerin monofatty acid ester, and the food material is immersed for a few seconds and then pulled out and applied to the surface of the food material. Forms a film of edible oil. The food coated with edible oil in this way is stored in a suitable container in a freezer at -15 to -30°C. In this method, if a seasoning or the like is added to the edible oil, the seasoning permeates into the food material along with the edible oil during cooking and heating, thereby providing good flavoring. [Effects of the invention] The coated food of the present invention obtained as described above has the following properties:
As shown in the examples below, even if frozen for a long period of time, the oil film will not peel off due to wrinkles, so it can be stored safely for a long period of time. And food with uniform texture can be obtained. [Example] Next, an example will be given and explained. Example 1 Various glimolin monofatty acid esters were blended with soybean oil in the amounts shown in Table 1, heated to 60°C to make a liquid, placed in a 5 mm thick jar, and frozen at -18°C. The state of surface wrinkles was investigated after storage for one week. The results are shown in Table 1. Evaluation method: × More than half of the cracks are △ 〃 is about 1/3 〇 There is some 〃 ◎ There is almost no 〃

[Table] Example 2 Palm oil with 1% acetin fat (acetic acid monoglyceride) added (comparator 1), 1% glycerin monostearate added (inventive product 1), and no additive (control) Item 1)
Prepare the above oil by dipping the flounder fillet in it.
10% coated. This was frozen at -25°C, packed in a frozen state in 50 pieces of each cardboard box, and dropped three times from 1.5 m above to examine the state of peeling (wrinkling) of the film. The results are shown in Table 2, and the product of the present invention did not exhibit any wrinkles.

[Table] Example 3 Soybean oil with 2% acetin fat added (comparative product 2), 2% glycerin monopalmitic acid ester added (invention product 2), and no additive (control product 2). Prepare and use these,
Pork was coated and frozen in the same manner as in Example 2, and the state of wrinkles and cracks in the coating was examined. The results are shown in Table 3.

[Table] Example 4 A hamburger steak produced by a conventional method was immersed in soybean oil to which 1% glycerin monostearate was added to coat the hamburger steak 10% and frozen at -25°C. As a result of the wrinkle cracking test conducted in the same manner as in Example 2,
No wrinkles or cracks occurred at all. Example 5 Palm oil with 1% glycerin monostearate added (invention product 3) and one without the additive (control product 3) were prepared, and palm oil was cut into 2 cm cubes, blanched, and frozen in advance. Example 2
It was frozen in the same manner as above, and the state of peeling of the film was examined. The results were as shown in Table 4.

【table】

Claims (1)

[Claims] 1. The surface of the food material is coated with a fatty acid having a carbon number of 14 to 20.
A coated food for freezing characterized by being coated with an edible oil containing 0.1 to 3% by weight of glycerin monofatty acid ester. 2 Claim 1, wherein the glycerin monofatty acid ester is glycerin monostearate or glycerin monopalmitate ester
Coated foods for freezing as described in section.