Methods for maintaining the moisture content of food after cooking.

Abstract

This invention provides a cooking method that allows ingredients to be cooked through while maintaining their moisture content after cooking. [Solution] A method for cooking food to maintain the moisture content of the food after cooking, characterized by using an oil composition obtained by a manufacturing method that includes the step of adding glycerin fatty acid ester to edible oils and fats, to cook the food.

Description

Technical Field

[0001] The present invention relates to a method for maintaining the moisture content of food ingredients after heat cooking.

Background Art

[0002] One problem encountered during heat cooking is a decrease in the moisture content of the food ingredient being cooked. In heat cooking methods such as stir-frying and deep-frying, if heating is continued until heat penetrates the center of the food ingredient, moisture contained in the food ingredient is lost. Moisture contained in food ingredients is closely related to texture; a decrease in the moisture content of food ingredients results in a dry, crumbly texture and deteriorates the taste. Therefore, there is a demand for a technique that prevents the moisture content of food ingredients from decreasing even when heat cooking is performed.

[0003] As a means for solving the problem of water syneresis from food ingredients, Patent Document 1 describes a coating agent for salad ingredients consisting of an oil-in-water emulsified fat containing 25 to 60% by weight of an oil or fat or blended oil having an SFC (Solid Fat Content) of 35 or more at 5°C and an SFC of 10 or more at 20°C. Further, as a means for solving the problem of water syneresis from food ingredients, Patent Document 2 describes a composite emulsified dressing containing polyglycerol condensed ricinoleic acid ester having an esterification degree of more than 30% and 40% or less, and a ricinoleic acid condensation degree of 5 or more and 8 or less, wherein the viscosity of the dressing 24 hours after production is 270,000 mPa·s or more and 400,000 mPa·s or less.

Prior Art Literature

Patent Literature

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problem to be Solved by the Invention

[0005] However, Patent Documents 1 and 2 neither disclose nor suggest any effects during cooking, and the target ingredients are limited to vegetables, fruits, and pasta. [Means for solving the problem]

[0006] Through diligent research, the inventors discovered that when cooking with an oil and fat composition containing a specific emulsifier, it is possible to cook the food thoroughly to the center while maintaining its moisture content. This method can be applied to a wide range of foods, including not only vegetables but also meats.

[0007] In other words, the present invention provides a method for cooking food ingredients to maintain the moisture content of the ingredients after cooking. [1] A method for maintaining the moisture content of food after cooking, The method is characterized by using a fat and oil composition obtained by a manufacturing method that includes the step of adding glycerin fatty acid ester to edible fats and oils, and then heating the food. [2] The edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. A method for maintaining the moisture content of food after cooking as described in [1]. [3] The total content of the glycerin fatty acid ester relative to 100 parts by mass of the edible oil is 0.05 parts by mass or more and 0.8 parts by mass or less. A method for maintaining the moisture content of food after cooking as described in [1] or [2]. [4] The glycerol fatty acid ester has an HLB of 2 or more and 9 or less. A method for maintaining the moisture content of food after heating, as described in [1] to [3]. [5] The average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less. A method for maintaining the moisture content of food after heating, as described in [1] to [4]. [6] A method for cooking food to maintain the moisture content of the food after cooking, A cooking method characterized by heating food using an oil composition obtained by a manufacturing method that includes the step of adding glycerin fatty acid ester to edible oils and fats. [Effects of the Invention]

[0008] By using the cooking oil composition containing the glycerin fatty acid ester of the present invention, it is possible to cook food while maintaining the moisture content of the food after cooking. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described below. Any combination of these configurations, as well as conversions of the expressions of the present invention between methods, apparatuses, etc., are also valid embodiments of the present invention. Furthermore, when upper and lower limits are indicated for a numerical range in this specification, the upper and lower limits may be combined as appropriate, and the resulting numerical range is also disclosed.

[0010] (cooking) In this invention, heating methods include frying (deep-frying, deep-frying, pan-frying), stir-frying, grilling, steaming, or boiling, with frying or stir-frying being preferred.

[0011] The cooked foods obtained by this type of cooking are not particularly limited, but examples of fried foods include: deep-fried vegetables; donuts made by frying a batter of flour, water, eggs, sugar, etc.; fried bread; corn dogs; croutons; fried rice crackers made by frying a batter mainly composed of rice; fried chicken, Tatsuta-age, and fried tofu made by coating the fried ingredients with breadcrumbs and frying them; fritters and tempura, batter-type fried chicken, and chicken nanban made by coating the fried ingredients with batter; tonkatsu, chicken katsu, fish fry, croquettes, and menchi katsu made by coating the outermost layer with breadcrumbs, etc.; and chicken nuggets and meatballs made by frying minced meat pieces together. Further, examples of stir-fried foods include stir-fried vegetables, stir-fried liver, stir-fried garlic chives, stir-fried bean sprouts, fried rice and other foods prepared by stir-frying. Further, examples of pan-fried / grilled foods include hamburger steaks, gyoza dumplings, fried eggs and other foods prepared by pan-frying / grilling.

[0012] (Moisture Content of Food Ingredients) Food ingredients contain moisture, and in general, food ingredients containing an appropriate amount of moisture provide a juicy and favorable texture. On the other hand, food ingredients with a low moisture content that do not contain an appropriate amount of moisture tend to have a dry texture, which deteriorates the eating quality. Normally, moisture contained in food ingredients is lost through heat cooking. However, when heat cooking is performed using the oil / fat composition in the method of maintaining the moisture content of food ingredients after heat cooking according to the present invention, heat can penetrate to the center of the food ingredient without losing the moisture contained therein. The moisture content contained in a food ingredient can be obtained by subjecting the food ingredient to a freeze dryer, cold air dryer, hot air dryer, vacuum dryer, reduced pressure dryer or the like, and calculating from the difference in weight of the food ingredient before and after drying. In addition, the moisture content can also be measured using the Karl Fischer method or the distillation method. The moisture content as referred to in the present invention is the ratio of the moisture content of the food ingredient to the total weight of the food ingredient.

[0013] The oil / fat composition for use in the method of maintaining the moisture content of food ingredients after heat cooking according to the present invention is characterized by comprising an edible oil / fat and a glycerin fatty acid ester. Each component in the oil / fat composition is described below.

[0014] (Edible Oil / Fat) The raw material oil / fat used for the oil / fat composition is not particularly limited as long as it is an oil / fat for food use. Examples thereof include vegetable oils / fats such as rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, linseed oil, perilla oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm olein, palm oil, palm kernel oil, coconut oil, sal fat, cocoa butter, shea butter; animal oils / fats such as beef tallow, lard, chicken fat, milk fat, fish oil; and synthetic oils / fats such as medium-chain fatty acid triglycerides. Further, processed oils obtained by subjecting these oils and fats to one or more treatments selected from the group consisting of hardening, fractionation and transesterification can be used. These raw material oils and fats may be used alone or in a mixture of two or more. Preferably, the raw material oil or fat comprises one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, sunflower oil and palm olein; more preferably, it comprises one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil and palm olein; and still more preferably, it comprises one or two selected from the group consisting of rapeseed oil and soybean oil.

[0015] The content of edible oil and fat in the oil or fat composition is preferably 90% by mass or more and 99.99% by mass or less, more preferably more than 95% by mass and 99.99% by mass or less, still more preferably 97% by mass or more and 99.98% by mass or less, even still more preferably 98% by mass or more and 99.97% by mass or less, even more preferably 99% by mass or more and 99.96% by mass or less, and particularly preferably 99.5% by mass or more and 99.95% by mass or less, from the viewpoint of maintaining the moisture content of the food material after cooking while heating the food material.

[0016] (Glycerin fatty acid ester) Glycerin fatty acid ester is one type of emulsifier. In the present embodiment, the total content of glycerin fatty acid esters contained in the oil or fat composition is preferably 0.05% by mass or more and 0.8% by mass or less, more preferably 0.07% by mass or more and 0.75% by mass or less, still more preferably 0.08% by mass or more and 0.7% by mass or less, and even still more preferably 0.09% by mass or more and 0.65% by mass or less.

[0017] Constituent fatty acids of the glycerin fatty acid ester are not particularly limited, but are preferably fatty acids having 12 or more and 22 or less carbon atoms, more preferably fatty acids having 14 or more and 20 or less carbon atoms, still more preferably fatty acids having 18 carbon atoms, and even still more preferably oleic acid. Furthermore, the glycerin fatty acid ester may also be polyglycerin condensed ricinoleic acid ester. Polyglycerin condensed ricinoleic acid ester is formed by ester bonding of polyglycerin and condensed ricinoleic acid. In this embodiment, the glycerin fatty acid ester contained in the oil composition may consist solely of polyglycerin condensed ricinoleic acid ester, or it may be a combination of glycerin fatty acid esters other than polyglycerin condensed ricinoleic acid ester and polyglycerin condensed ricinoleic acid ester.

[0018] The HLB of the glycerin fatty acid ester is preferably 2 to 9, more preferably 2.5 to 8, and even more preferably 3 to 7.5. In this invention, the HLB value can be calculated using the ATLAS method. The ATLAS method is a method for calculating the HLB value from the following formula. The saponification value of this formula can be measured, for example, using "Standard Oil and Fat Analysis Test Method 2.3.2", and the neutralization value can be measured, for example, using "Standard Oil and Fat Analysis Test Method 3.3.1". HLB = 20 × (1 - S / A) S: Saponification value A: Neutralization value of fatty acids in esters

[0019] Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters. Preferably, one or more selected from polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters are used, more preferably one or two selected from polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters, and even more preferably polyglycerin fatty acid esters.

[0020] The average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is preferably 2 to 15, more preferably 2 to 13, and even more preferably 2 to 10.

[0021] Examples of glycerin organic acid fatty acid esters include glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin triceth acid fatty acid ester, glycerin succinate fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester, but glycerin triceth acid fatty acid ester is preferred. Furthermore, glycerin triceth acid monooleate ester is preferred as the glycerin triceth acid fatty acid ester.

[0022] The cooking oil composition of the present invention may contain two or more glycerin fatty acid esters. The combination of glycerin fatty acid esters is not particularly limited; for example, the same type of glycerin fatty acid ester may be combined with other glycerin fatty acid esters, or different types of glycerin fatty acid esters may be combined. The combination of glycerin fatty acid esters preferably includes two or more selected from polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters, and more preferably includes polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters. Furthermore, when two types of glycerin fatty acid esters are included (hereinafter referred to as glycerin fatty acid ester (A) and glycerin fatty acid ester (B)), it is preferable that the average degree of polymerization of each glycerin fatty acid ester is different. For example, the average degree of polymerization of glycerin fatty acid ester (A) is preferably 2 or more and 8 or less, more preferably 3 or more and 7 or less, and even more preferably 4 or more and 6 or less. Also, for example, the average degree of polymerization of polyglycerin fatty acid ester (B) is preferably 6 or more and 15 or less, more preferably 7 or more and 12 or less, and even more preferably 8 or more and 11 or less. By using this combination, it is possible to maintain a higher moisture content while preserving the flavor of the ingredients.

[0023] The oil and fat composition of the present invention may contain components other than edible oils and fats and glycerin fatty acid esters, to the extent that they do not impede the purpose and effects of the present invention. Examples include components commonly used in food products, such as silicones, emulsifiers other than the glycerin fatty acid esters, flavorings, enzyme preparations, alkaline preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, and seasonings.

[0024] (Method for producing oil and fat composition) The oil and fat composition in the method for maintaining the moisture content of food after heating according to the present invention is characterized by a step of adding glycerin fatty acid ester to edible oil and fat. For example, it can be produced by adding a predetermined amount of glycerin fatty acid ester to edible oil and fat, heating it to 70°C, and stirring it to dissolve it completely. Alternatively, it can be produced by heating a portion of edible oil and fat and two or more predetermined amounts of glycerin fatty acid ester to about 70°C, stirring it to dissolve it completely, and then adding edible oil and fat until it reaches a predetermined amount.

[0025] (Methods for maintaining the moisture content of ingredients) When cooking with the oil and fat composition of the present invention, the food can be cooked through while maintaining a high moisture content, compared to cooking with an oil and fat composition without added glycerin fatty acid esters. In particular, the moisture content of the food can be maintained at a high level even when cooked through to the center.

[0026] The cooking time is preferably 1 minute or more and 20 minutes or less, and more preferably 4 minutes or more and 20 minutes or less.

[0027] The temperature during cooking is preferably between 150°C and 300°C, and more preferably between 160°C and 250°C. [Examples]

[0028] The following describes embodiments of the present invention, but the present invention is not limited thereto.

[0029] (Glycerin fatty acid ester) Table 1 summarizes the glycerol fatty acid esters used in the following tests.

[0030] [Table 1]

[0031] The edible oils and fats used in the test are listed below.

[0032] (edible fats and oils) Rapeseed oil: Refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd.

[0033] (Method for preparing an oil and fat composition) To obtain the specified formulations, glycerin fatty acid esters were added to edible oils and fats to obtain the oil compositions of the examples and comparative examples. Specifically, they were prepared by the following method. (1) A predetermined amount of glycerin fatty acid ester was added to edible oil at room temperature. (2) The above (1) was heated to 70°C and completely dissolved.

[0034] Oil and fat compositions were prepared according to the formulations shown in Tables 2 to 5.

[0035] <Test 1> Using rapeseed oil and the oil and fat compositions shown in Tables 2 to 5, fried chicken was prepared according to the following (Method for preparing fried chicken), and the moisture content of the chicken after frying was evaluated. The evaluation results are shown in Tables 2 to 5.

[0036] (How to prepare fried chicken) (1) Cut the chicken breast into 2.5cm to 3cm cubes. (2) Add 30g of cooking sake and 15g of soy sauce to 250g of chicken breast obtained in (1), rub it in, and let it sit in the refrigerator for 10 minutes. (3) Take the chicken breast from (2) out of the refrigerator, drain the excess moisture using a colander, and coat it with potato starch. (4) 600g or 300g of the specified oil composition was placed in a 26cm diameter frying pan, and the four chicken breasts from (3) were fried at 180°C. The frying time for each example, comparative example, and other control example was adjusted so that the chicken was cooked to the same degree as when cooked for 5 minutes in the oil composition of Control Example 1, which was 100% rapeseed oil. (5) The batter from the fried chicken obtained in (4) was scraped off with a knife, and the weight of the meat portion inside was measured. (6) The meat from (5) was subjected to a freeze-dryer, and its weight was measured after freeze-drying. (7) The moisture content was calculated according to the following formula. Moisture content = 100 × ((Weight of meat before freeze-drying (g) - Weight of meat after freeze-drying (g)) / Weight of meat before freeze-drying (g))

[0037] [Table 2]

[0038] [Table 3]

[0039] As shown in Tables 2 and 3, the results for control examples 2 and 4 showed that with 100% rapeseed oil, the meat did not cook through to the center after frying for 4 to 4 minutes and 15 seconds. In contrast, with Examples 1 to 4, which used the oil composition of the present invention containing one type of glycerin fatty acid ester, the meat cooked through to the center after frying for 4 minutes, and with Examples 5 to 6, after frying for 4 minutes and 15 seconds. Furthermore, Examples 1 to 4 had a higher moisture content compared to control example 1, and Examples 5 to 6 had a higher moisture content compared to control example 3.

[0040] [Table 4]

[0041] In Examples 7-10, which used the oil composition of the present invention containing two types of glycerin fatty acid esters as described in Table 4, the meat was cooked through to the center in 4 minutes of frying, whereas in Control Example 6, which used 100% rapeseed oil, the meat was not cooked through to the center and required 5 minutes to cook through. The moisture content of Examples 7-10 was higher than that of Control Example 5. These results demonstrate that when cooking with the oil composition of the present invention, it is possible to cook the food thoroughly to the center while maintaining its moisture content.

[0042] [Table 5]

[0043] As shown in Table 5, in control example 8, where 300g of oil was used and the frying time was 5 minutes, the meat was not cooked through to the center, whereas in example 11, which uses the oil composition of the present invention, the meat was cooked through to the center with the same amount of oil and frying time. In control example 7, where 600g of oil was used, the meat was cooked through to the center, but the moisture content was higher in example 11, which uses the oil composition of the present invention. These results demonstrate that when cooking with the oil composition of the present invention, it is possible to cook food thoroughly to the center with a small amount of oil while maintaining its moisture content.

Claims

1. A method for maintaining the moisture content of food after cooking, The method is characterized by using a fat and oil composition obtained by a manufacturing method that includes the step of adding glycerin fatty acid ester to edible fats and oils, and then heating the food.

2. The edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. A method for maintaining the moisture content of food after heating, as described in claim 1.

3. The total content of the glycerin fatty acid ester relative to 100 parts by mass of the edible oil is 0.05 parts by mass or more and 0.8 parts by mass or less. A method for maintaining the moisture content of food after heating, as described in claim 1.

4. The glycerol fatty acid ester has an HLB of 2 to 9. A method for maintaining the moisture content of food after heating, as described in claim 1.

5. The average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less. A method for maintaining the moisture content of food after heating, as described in claim 1.

6. A method for cooking food to maintain the moisture content of the food after cooking, A cooking method characterized by heating food using an oil composition obtained by a manufacturing method that includes the step of adding glycerin fatty acid ester to edible oils and fats.

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