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Composition of home dishes foods/foods and its making method or quality improving method

A quality improver and substance technology, applied in food preparation, food preservation, food science and other directions, can solve the problems of adverse effects on the mechanical formability of the mouthfeel, hardening of the mouthfeel, dull taste, etc., to enrich the diet and improve the commerciality. , the effect of improving productivity

Inactive Publication Date: 2011-03-02
EISIA R&D MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Home-cooked food, especially processed food containing edible meat, uses a variety of quality improvers, but no matter what method can completely solve the related problems in home-cooked food such as improving the taste, preventing the gravy from flowing out, and improving water retention
For example, phosphates have water-retaining power, but when heated, they have disadvantages such as: the texture becomes hard, and depending on the amount added, the texture becomes elastic like ham
In addition, quality improvers that utilize foaming properties produced by carbonates and acidic components also have disadvantages: after heating, the water retention property becomes insufficient, or the color of the appearance of the food changes.
Furthermore, polysaccharides have the following problems: they contain a lot of water, the taste becomes weak, or they become sticky, which adversely affects not only the texture but also the mechanical moldability at the time of production.

Method used

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  • Composition of home dishes foods/foods and its making method or quality improving method
  • Composition of home dishes foods/foods and its making method or quality improving method
  • Composition of home dishes foods/foods and its making method or quality improving method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023]

[0024] 53.8 g of trisodium citrate, 3.8 g of calcium citrate, 1 g of locust bean gum, 12.5 g of sodium alginate, and 28.9 g of trehalose were mixed to obtain 100 g of a powder-type home cooking food composition.

[0025]

[0026] Mixed meat 485g, chopped and pre-prepared onions 200g, bread flour 150g, eggs 63g. Mix 4g of salt, 1g of pepper, 1g of nutmeg, sodium gluconate (trade name "Ajinomoto", Ajinomoto Co., Ltd.) 1g, and 50g of water until it becomes thick, then add and mix 8g of the above home-cooked food The composition acts as a quality improver. Furthermore, 45 g of lard was added and mixed therein, and a round hamburger beef cube of about 50 g per piece was obtained by using a molding machine. Bake the hamburger cubes in an oven at 200° C. for 12 minutes and 30 seconds to obtain a hamburger patty containing the home-cooked food composition of the present invention.

Embodiment 2

[0034]

[0035] 54.8 g of trisodium citrate, 3.8 g of calcium citrate, 12.5 g of sodium alginate, and 28.9 g of trehalose were mixed to obtain 100 g of a powder-type home cooking composition.

[0036]

[0037] A hamburger patty was prepared using the same manufacturing method as in Example 1.

reference example 1

[0039] As a quality improving agent, instead of the home cooking food composition of Example 1, a phosphate salt (trade name polyphosphoric acid 2-D, Takeda Kirin Foods Co., Ltd.) composed of 50% sodium polyphosphate and 50% anhydrous sodium pyrophosphate was used , hereinafter referred to as phosphate A), using the same raw material composition ratio and manufacturing method as in Example 2 to obtain hamburger beef patties.

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Abstract

PROBLEM TO BE SOLVED: To obtain a composition for prepared food in which quality change of texture, flavor, and the like, caused by heating and freezing in food processing of prepared food or reheating at a store or in a home can be suppressed and the quality of prepared food can be improved, and to provide the prepared food containing the composition for prepared food and to provide a method forproducing the prepared food or a method for improving quality of the prepared food.

Description

technical field [0001] The present invention relates to a home cooking food composition, home cooking food containing the home cooking food composition, a method for manufacturing home cooking food or a method for improving the quality of home cooking food. Background technique [0002] In recent years, with the change of life style and the development of food preservation technology, the market for home-cooked food is expanding day by day, and the final consumer's requirements for the quality of home-cooked food are also increasing. Therefore, in addition to using main raw materials such as poultry, fish, grains, or vegetables, home-cooked foods also use various food additives in order to improve the stability or function of food preservation, or to prevent defects during manufacturing. On the other hand, final consumers have paid more attention to food safety, and the packaging and labeling of home-cooked food has become an element when consumers purchase goods. In additi...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/3463A23L19/00
Inventor 大村浩一馆久美子
Owner EISIA R&D MANAGEMENT CO LTD
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