Method for manufacturing processed foods using extreme hardened oil, cooking method using processed foods using extreme hardened oil, and processed foods using extreme hardened oil

Abstract

To provide a method for manufacturing processed foods using extreme hardened oil with good flavor, a cooking method using processed foods with extreme hardened oil with good flavor, and processed foods using extreme hardened oil with good flavor.SOLUTION: A heated and melted liquid extreme hardened oil and a finely minced food are stirred together to obtain a stirred liquid, and then the stirred liquid is solidified.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing processed foods using extremely hardened oil, a cooking method using processed foods using extremely hardened oil, and processed foods using extremely hardened oil. [Background technology]

[0002] This type of highly hydrogenated oil is known to be used as a raw material for candles and soap, and is also added in small amounts to adjust the melting point of margarine and shortening (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-019643 Summary of the Invention [Problem to be solved by the invention]

[0004] The melting point of the above-mentioned extremely hydrogenated oils is high, at over 57°C (because they are high-melting fatty acids), so they do not dissolve in the mouth when put in the mouth, and the mouth feels as if it contains sand. For this reason, even if extremely hydrogenated oils are added to food (even if they are used as a main ingredient in food), the flavor cannot be said to be good.

[0005] The present invention aims to provide a method for producing processed foods using extremely hydrogenated oil with a good flavor, a cooking method using processed foods using extremely hydrogenated oil with a good flavor, and processed foods using extremely hydrogenated oil with a good flavor. [Means for solving the problem]

[0006] In order to achieve the above object, the present invention is configured as follows. (1) The method for producing processed foods using the extremely hardened oil of the present invention is characterized in that a liquid mixture is obtained by mixing heated and melted liquid extremely hardened oil with finely divided food, and then the mixed mixture is solidified. (2) The method for producing processed foods using the extremely hardened oil of the present invention is characterized in that a liquid extremely hardened oil that has been heated and melted, a finely divided food product, and a powdery water-absorbing material capable of absorbing water are mixed to obtain a mixed liquid, and then the mixed liquid is solidified. (3) The method for producing processed foods using extremely hardened oil according to the present invention is characterized in that an oil-containing food product consisting of a powder obtained by pulverizing solid extremely hardened oil and finely divided food is heated and then solidified. (4) The method for producing processed foods using extremely hardened oil according to the present invention is characterized in that the oil-containing food, which is composed of a mixture obtained by mixing a powder obtained by pulverizing solid extremely hardened oil and a powdery water-absorbing material capable of absorbing water, and finely divided food, is heated and then solidified. (5) In the method for producing processed foods using the extremely hardened oil according to the present invention, a thickening polysaccharide may be used as the water-absorbing material. (6) The cooking method of the present invention using processed foods made with extremely hardened oil is characterized in that a liquid mixture is obtained by stirring heated and melted liquid extremely hardened oil and finely divided food, and then the mixed liquid is solidified to produce a processed food, which is then added to food heated to above the melting point of the extremely hardened oil. (7) The processed food using the extremely hardened oil of the present invention is characterized by having extremely hardened oil that has solidified after being heated and melted, and finely divided food products contained in the extremely hardened oil that has become liquid after being heated and melted. (8) The processed food using the extremely hardened oil of the present invention is characterized by having a powder obtained by pulverizing solid extremely hardened oil, and finely divided food contained in the powder that has been liquefied by heating and melting. (9) The processed food using the extremely hardened oil of the present invention is characterized by having a mixture of a powder obtained by pulverizing solid extremely hardened oil and a powdery water-absorbing material capable of absorbing water, and finely divided food contained in the powder that has become liquid by heating and melting the mixture. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a method for producing processed foods using extremely hydrogenated oil with a good flavor, a cooking method using processed foods using extremely hydrogenated oil with a good flavor, and processed foods using extremely hydrogenated oil with a good flavor. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is a flowchart showing an outline of a method for producing a processed food in a first embodiment of the present application. [Figure 2] 1 is a flowchart showing an outline of a method for producing a powdered oil or fat and a powdered oil or fat composition according to a second embodiment of the present application. [Figure 3] 1 is a flowchart showing an outline of a method for producing a processed food according to a second embodiment of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0009] The first and second embodiments of the present invention will be described below in order with reference to the drawings. Note that the present invention is not limited to the following description, and design modifications that can be easily implemented by those skilled in the art are included within the technical spirit of the present invention.

[0010] The processed food according to the first embodiment generally comprises food contained in extremely hydrogenated oil. The food used in the processed food may be any edible food, such as spices, flavorings, meat, vegetables, and fruits. Examples of spices include pepper, chili pepper, wasabi, garlic, ginger, Japanese pepper, yuzu, chives, cinnamon, gochijiang, and fish sauce, as well as saffron and turmeric, which can also be used for coloring. Examples of flavorings include vanilla, almonds, coconut, sesame, peanuts, pistachios, hazelnuts, chestnuts, and red beans, as well as easily volatile citrus flavorings (orange, lemon, lime, etc.) and beverage flavorings (coffee, cocoa, black tea, etc.). Other food that can be used include vegetable scraps, fruit peels and cores, fish bones and heads, unused parts of seaweed and mushrooms, fatty trimmings of meat (beef, pork, chicken, etc.), and food residues such as leftover processed foods and cooking.

[0011] Extremely hydrogenated oils are oils and fats that are completely hydrogenated (completely hydrogenated) by adding hydrogen to the oils and fats to convert the unsaturated fatty acids in the oils to saturated fatty acids, resulting in no remaining double bonds. They are completely free of trans fatty acids, which have been reported to have adverse health effects. They are also available in flake or bead shapes, for example. There are various types of extremely hydrogenated oils, depending on the type of oil. Examples include extremely hydrogenated soybean oil, extremely hydrogenated palm oil, extremely hydrogenated rapeseed oil, extremely hydrogenated rice bran oil, extremely hydrogenated beef tallow, and extremely hydrogenated lard. The melting points of these extremely hydrogenated oils are all between 57°C and 67°C, so any type of extremely hydrogenated oil can be used.

[0012] As shown in FIG. 1, the method for producing processed food according to the first embodiment includes a dehydration step S1, a comminuted step S2, a heat-melting step S3, a pouring step S4, a stirring step S5, and a solidification step S6.

[0013] The dehydration step S1 is a step for dehydrating foods with a relatively high water content, such as leftovers from dishes or processed foods, spices, seasonings, vegetables, and fruits (hereinafter, sometimes referred to as "water-containing foods"). Examples of water-containing foods include those with a water content of more than 15%. Appropriate methods such as centrifugation, compression under pressure, and drying can be used as the dehydration method for the dehydration step S1. Furthermore, to facilitate dehydration, the food may be crushed before dehydration (the dehydration process is performed after crushing the food). By providing this dehydration step S1, the extremely hardened oil and the food can be smoothly mixed together. Therefore, it goes without saying that the dehydration step S1 can be omitted for foods with a relatively low water content (for example, foods with a water content of 15% or less and in a nearly dry state).

[0014] The comminution step S2 is a step of comminuting the food that has undergone the dehydration step S1 (or the food without the dehydration step S1 if dehydration is not necessary). The comminution method for the comminution step S2 can be determined appropriately depending on the intended processed food, such as finely pulverizing the food using a mixer or the like (making the food into powder, granules, or paste), cutting the food by slicing it thinly, or grating the food. Furthermore, to facilitate pulverization, the food may be frozen before being crushed. The comminution step S2 facilitates mixing the food with the extremely hydrogenated oil. It goes without saying that the comminution step S2 can be omitted for foods that are already crushed in powder or granule form, such as spices. In this specification, foods crushed in the comminution step S2 and foods that are already in powder, granule, or paste form are collectively referred to as "comminuted foods."

[0015] The heat-melting step S3 is a step in which the solid hardened oil is melted by heating it to a temperature higher than its melting point (57 to 67 degrees Celsius) to turn it into liquid hardened oil. By providing this heat-melting step S3, the hardened oil is liquefied and can be smoothly mixed with food.

[0016] The adding step S4 is a step of adding the comminuted food to the extremely hardened oil liquefied by the heat-melting step S3. In addition to the comminuted food, a powdery water-absorbing material capable of absorbing water may also be added in this adding step S4. That is, the following types of adding step S4 can be mentioned (1) to (4). (1) Adding only chopped food without dehydration process S1 (2) Adding both the chopped food and the absorbent material without the dehydration step S1 (3) Only chopped food with dehydration process S1 is added (4) Adding both the crushed food and the absorbent material after the dehydration process S1

[0017] The above (1) applies, for example, to cases where food that is dry from the start and does not require dehydration is added. The above (2) applies, for example, to cases where forced dehydration is undesirable, such as food residues containing a lot of moisture, wasabi, garlic, ginger, or Japanese pepper, and the water-absorbing material dispersed in the extremely hardened oil traps the diced food while absorbing the moisture within the diced food and encapsulating it in the extremely hardened oil. This water-absorbing material is further encapsulated in the extremely hardened oil solidified in the solidification step described below, thereby doubly encapsulating the water-absorbing material (double encapsulation method) and stabilizing it. The above (3) applies, for example, to cases where food that has been sufficiently dehydrated in the dehydration step S1 is added. The above (4) applies, for example, to cases where further dehydration is desired for food that has been dehydrated in the dehydration step S1 (for example, onion scraps with a high moisture content, fruit skins and seeds, etc.).

[0018] Water-absorbing materials absorb moisture from food scraps and other food waste, and examples include thickening polysaccharides such as guar gum, locust bean gum, xanthan gum, carrageenan gum, sodium alginate, gelatin, agar, and konjac mannan, as well as soybean flour, dried shrimp, grated kelp, sesame, seaweed, and dried bonito flakes. Of these, konjac mannan (konjac flour) is preferred because of its remarkable ability to absorb moisture from food. In other words, konjac mannan can stably absorb and solidify large amounts of water, such as more than twice its weight, and therefore can stably encase high-moisture food waste (scrap ingredients), vegetables, fruits, spices, etc., making it particularly preferred to use konjac mannan as the water-absorbing material. Furthermore, the amount of konjac flour required to seal in moisture is preferably in the range of 0.1% to 3.0% relative to the amount of extremely hardened oil. This is because if it is less than 0.1%, it is insufficient to seal in moisture, and if it exceeds 3.0%, the water-absorbing material may settle when dispersed in the molten extremely hardened oil, and the composition is likely to become non-uniform. Note that it is preferable for the water-absorbing material to have a particle size as close as possible to the particle size of the extremely hardened oil pulverized in the pulverization process, from the perspective of more uniform mixing.

[0019] The stirring step S5 is a step of stirring the liquid hardened oil with the comminuted food and / or water-absorbing material using a stirrer or the like. Specifically, the liquid hardened oil is stirred for a predetermined time (e.g., 15 seconds to 15 minutes) while maintaining the liquid hardened oil at a predetermined temperature (e.g., between 72 and 75°C). By maintaining the liquid hardened oil at a temperature between 72 and 75°C for 15 seconds to 15 minutes, as described above, most bacteria can be killed, ensuring sufficient sterilization. It goes without saying that the predetermined temperature and time should be appropriately set depending on the amount of comminuted food, etc., to ensure sufficient sterilization. While sterilization is performed by the stirring step S5 in this embodiment, a separate sterilization step may be performed after the stirring step S6, in which the hardened oil is heated at a predetermined temperature and maintained for a predetermined time.

[0020] The solidification step S6 is a step for solidifying the liquid extremely hardened oil after the stirring step S5 is completed, thereby obtaining a processed food containing fragmented food materials within the extremely hardened oil. Specifically, after the stirring step S5, methods include stopping the heating and leaving the oil indoors (as required by law) to cool and solidify the oil, forcibly cooling the oil using a cooling device, or cooling the oil in a cooled environment such as a freezer. The solidified extremely hardened oil can be crushed to produce powder, granules, flakes, etc. Furthermore, the liquefied extremely hardened oil can be molded into a desired shape (e.g., a chocolate bar) by pouring the liquefied extremely hardened oil into a mold and cooling it. Due to its high melting point, extremely hardened oil cools and solidifies in a short time even when heated and left to stand. Therefore, as described above, in the case of the method of leaving the mixture as it is after the stirring step S5, compared to the method using a cooling device, refrigerator, etc., energy for cooling is not required, which results in energy savings and makes it easy to solidify the liquid extremely hardened oil.

[0021] The processed food of this embodiment is made up of fragmented food contained in extremely hardened oil, which has a high melting point and can stably maintain a solid state at room temperature. Therefore, the umami and aroma of the fragmented food can be sealed within the extremely hardened oil, and processed food using extremely hardened oil with a good flavor can be provided.

[0022] Furthermore, in the case of processed foods that use spices, spices, or easily volatile flavorings as subdivided foods contained in extremely hydrogenated oil, adding them to relatively hot soups (foods) such as ramen, udon, or soup will cause the extremely hydrogenated oil in the processed food to melt and spread, preventing the soup from cooling down and bringing out the aroma of the spices in the extremely hydrogenated oil.

[0023] Furthermore, when a processed food (a food processed by the above-mentioned double-encapsulation method) into which a water-absorbing material (e.g., konjac mannan) has been added in the adding step S4 is used in a stir-fry dish, the water is sealed within the water-absorbing material, preventing water from being mixed into the stir-fry oil and preventing the oil from popping during the stir-frying. On the other hand, in the case of the above-mentioned soup, since the food is not boiled, the water in the processed food does not pop, and as the highly hydrogenated oil in the processed food melts, the spices contained in the highly hydrogenated oil are released in a freshly cooked state. As a result, the food is further enhanced and the umami is further increased.

[0024] In recent years, the development of recycling technologies has been thriving in response to the ever-increasing volume of food waste, with the aim of conserving resources and creating a recycling-oriented society. This calls for the recycling of a wide range of unused resources (hereinafter sometimes referred to as "food scraps"), such as vegetable scraps, fruit peels, seeds, cores, fish bones, mushrooms, seaweed, and other unused parts of beef, pork, and chicken, from the restaurant industry and other sources, and utilizing them as new resources. In contrast, this embodiment uses food scraps as the food material used in processed foods, thereby preventing waste and enabling effective resource utilization. Food scraps that would normally be discarded can also be recycled as resources. This contributes to the recycling of resources (such as food) from the perspective of resource conservation and the creation of a recycling-oriented society. Moreover, recycling can be easily achieved using a simple, energy-saving method that simply involves incorporating food into liquefied, highly hydrogenated oil.

[0025] Next, a second embodiment will be described. In the description, the same components as those described above will be referred to using the same terms, and the description thereof will be omitted or simplified.

[0026] In the second embodiment, a powdered oil or a powdered oil composition using extremely hardened oil is used as a component of a processed food. The powdered oil is obtained by a grinding process in which solid extremely hardened oil is finely ground. Specifically, the solid extremely hardened oil is ground to 40 mesh or less, preferably 100 mesh or less, using a grinder such as a mill or a food cutter, to obtain a powdered oil made from the solid extremely hardened oil.

[0027] In the pulverization process, if the temperature of the solid extremely hardened oil rises above 50°C due to a temperature rise during pulverization, the solid extremely hardened oil will melt and liquefy, so it is desirable to pulverize the solid extremely hardened oil instantaneously. In short, it is desirable to perform the pulverization process multiple times so that the temperature of the solid extremely hardened oil being pulverized does not rise. Alternatively, the pulverization process may be replaced by the fragmentation process S2 described in the first embodiment.

[0028] As described in the first embodiment, the melting point of the extremely hardened oil is between 57°C and 67°C, and therefore it is solid at room temperature. This solid extremely hardened oil, due to its flake or bead-like shape, has a limited surface area, requiring a relatively long time for heating and melting, making it difficult to disperse uniformly and quickly. For example, when chipping onion scraps into a processed food, extremely hardened oil in flake form is difficult to adhere uniformly to the onions, and the shape of the onions also makes it difficult to produce chipped processed foods. Thus, when using solid extremely hardened oil to chip or granulate food such as scrap ingredients, the flake or bead shape can cause the resulting chips to become non-uniform. In contrast, the use of the powdered oil of the second embodiment can prevent such problems.

[0029] There are two methods for obtaining a powdered oil and fat composition: Method 1 and Method 2. Method 1 involves a mixing step in which the powdered oil and fat are directly mixed with the water-absorbing material described in the first embodiment. In other words, as shown in Fig. 2(a), the powdered oil and fat composition is obtained by carrying out the above-mentioned pulverization step S11 in which the solid extremely hardened oil is pulverized, and the mixing step S12 in which the water-absorbing material is mixed with the powdered oil and fat obtained through this pulverization step S11.

[0030] The second method is as shown in Fig. 2(b). That is, a solid extremely hardened oil is subjected to a heat-melting step S21 similar to the heating step S3 described above, and a water-absorbing material is poured (added) to the extremely hardened oil liquefied by the heat-melting step S21 in a pouring step S22. The extremely hardened oil containing the water-absorbing material is then stirred in a stirring step S23 to uniformly disperse the water-absorbing material in the extremely hardened oil. A solidification step S24 is then performed in which the water-absorbing material dispersed in the liquefied extremely hardened oil is solidified by cooling while stirring to prevent unevenness. The solidified extremely hardened oil is then subjected to a pulverization step S25 similar to the pulverization step S11 described above to obtain a powdery oil or fat composition. It is possible to omit the pulverization step S25 when producing a powdery oil or fat composition.

[0031] Since the water-absorbing material in this powdered oil composition is confined in the oil, it does not become uneven and can be filled and molded into a desired solid form such as a chocolate bar or solid bouillon. Therefore, it is not necessarily processed into granules, but processing into granules or chips is more convenient for subsequent cooking. In addition, the above-mentioned spices, flavorings, etc. can be added to the molten hardened oil, and coloring can also be done with saffron, turmeric, etc.

[0032] Here, the blending amount of the water-absorbing material relative to the extremely hardened oil (powdered oil and fat) is preferably within the range of 0.1% to 3%, and this blending amount can achieve sufficient and effective water absorption. It goes without saying that the blending amount can be adjusted depending on the water-absorbing capacity of the water-absorbing material used. Furthermore, since a powdered oil and fat composition is a mixture of powders, if it is filled into a relatively large container, unevenness within the container tends to occur over time during storage and delivery due to differences in specific gravity. Therefore, this type of powdered oil and fat composition (in other words, a powdered mixed oil and fat composition) is preferably packaged and distributed in small bags like coffee sugar.

[0033] As shown in FIG. 3, the method for producing a processed food according to the second embodiment includes a heating step S31, a solidifying step S32, and a processing step S33.

[0034] In the heating step S31, an oil-containing food is heated by adding a food to a powdered oil or a powdered oil composition that has been previously heated and melted, or the oil-containing food is prepared by sprinkling the powdered oil or the powdered composition on the food and blending it with the food, and then heating the food. The oil-containing food is sufficiently heated by evaporation and absorption of water during this heating (the oil-containing food is fried).

[0035] In the solidification step S32, heating is stopped when the oil-containing food has been sufficiently heated in the heating step S31, and the oil-containing food is allowed to stand or cooled rapidly (for example, cooled to about room temperature), thereby promoting solidification of the oil-containing food.

[0036] In the processing step S33, the oil-containing food, which has solidified over time, is processed by pulverizing, shaving, etc. to obtain chip- or granular-shaped processed food. Note that this processing step S33 can be omitted when producing processed foods.

[0037] In this second embodiment, the same effects as those of the first embodiment are achieved, and the processed food in chip form or granule form is coated with extremely hardened oil, which has a high melting point and can stably maintain a solid state at room temperature. By further grinding this into appropriate amounts, it can be used as a chipped or granulated seasoning. Because this processed food contains fragmented food in extremely hardened oil, the umami and aroma can be sealed within the extremely hardened oil, improving the flavor. [Example]

[0038] Next, each example will be described. Example 1 to Example 4 are based on the manufacturing method according to the first embodiment, and Example 5 to Example 8 are based on the manufacturing method according to the second embodiment. Example 1 800g of beef skirt steak trimmings were frozen and crushed in a frozen state (by carrying out the comminution process S2), and the resulting granules or paste (comminuted food) were poured into 1.2kg of heated and melted ultra-hardened beef tallow oil (flake-like, melting point 57°C) (by carrying out the heat-melting process S3 and the pouring process S4), and held at 75°C for 15 minutes while stirring (by carrying out the stirring process S5). After the skirt steak crushed material was sterilized, the heating was stopped and the mixture was poured into a chocolate bar-shaped tray and allowed to cool and solidify (by carrying out the solidification process), and a flavored oil (processed food) was obtained. When about 10g of this flavored oil was added to cup ramen and heated, the richness of the ultra-hardened oil and skirt steak oil was outstanding, giving it a rich texture and flavor similar to that of so-called family-style ramen. <Example 2> Approximately 100 g of onion scraps, approximately 80 g of cabbage scraps, and approximately 120 g of carrot scraps were roughly thinly sliced ​​(completion of the chopping step S2). 500 g of heat-melted, extremely hardened palm oil (flake-like, melting point 57°C) and 10 g of konjac flour were added (completion of the heat-melting step S3 and the adding step S4). Sterilized by holding at 75-76°C for 18 minutes while stirring (completion of the stirring step S5), the mixture was allowed to cool and solidify (completion of the solidification step). This resulted in fried-like cooked products (processed foods) of onions, cabbage, and carrots. This fried food product had slices of onion, cabbage, and carrots that looked like fried potato chips, and when eaten, the richness of the palm oil was outstanding.

[0039] Example 3 Approximately 50 g of persimmon peel and approximately 150 g of apple peel were thinly sliced ​​and then dispersed in 500 g of hardened rice bran oil (flake-like, melting point 62°C) along with 10 g of konjac flour, which was then stirred and sterilized for 10 minutes, followed by cooling (the comminution step S2 through the solidification step S6 were carried out). This resulted in the production of persimmon peel and apple peel chips (processed foods). When I tasted these chips, they had a texture that was almost like they had been deep fried, and they had a deep, rich flavor from the rice oil.

[0040] Example 4 5g of grated black truffle and 5g of konjac powder were dispersed in 500g of the heat-melted, extremely hardened rice bran oil of Example 3, and kept at 73-74℃ for 2 minutes. After sterilization and heating, the mixture was rapidly cooled and solidified in a refrigerator, and then crushed into granules (the comminution step S2 to the solidification step S6 were carried out). This resulted in the production of black truffle granules (processed food). The black truffle granules retain their aroma at room temperature, and when the oil dissolves during cooking, they become an extremely stable flavored oil that releases a mellow aroma.

[0041] <Example 5> 800 g of beef skirt steak trimmings were frozen and pulverized in the frozen state using a commercially available food cutter to form granules or a paste. Separately, heavily hardened beef tallow oil (flake-like, melting point 57°C) was pulverized using a commercially available food cutter to form powder (pulverization step S11). 24 g of the resulting powder was sprinkled on the pulverized skirt steak and heated and stirred in a frying pan. The pulverized skirt steak was sterilized by stirring for 3 to 5 minutes while maintaining a temperature of 75°C. After that, the heating was stopped and the mixture was allowed to cool and solidify sufficiently (solidification step S32). The mixture was then pulverized again using a commercially available food cutter (processing step S33) to obtain a beef-flavored granular seasoning. When about 1g of this granular seasoning was added to cup ramen and heated, the richness of the ultra-hardened oil and skirt steak oil was outstanding, and the ramen had a rich texture and flavor similar to that of so-called family-style ramen.

[0042] Example 6 500 g of extremely hardened palm oil (flake-like, melting point 57°C) was crushed to 40 mesh or less (crushing step S11) and mixed with 10 g of konjac flour (slightly coarser, equivalent to 60 mesh) (mixing step S12) to prepare an oil and fat composition of extremely hardened oil powder. Next, approximately 100 g of onion scraps, approximately 80 g of cabbage scraps, and approximately 120 g of carrot scraps were roughly thinly sliced. 10 g of the powdered oil and fat composition was sprinkled onto 300 g of these scrap food ingredients (food), and the mixture was heated and stirred in a frying pan and fried. The mixture was heated with stirring for 3-4 minutes, maintained at 75-76°C for sterilization, and then allowed to cool and solidify (heating step S21 and solidification step S32). This resulted in a fried onion, cabbage, and carrot-like cooked product (processed food). This fried food product had slices of onion, cabbage, and carrots that looked like fried potato chips, and when eaten, the richness of the hardened oil was outstanding.

[0043] Example 7 200 g of extremely hardened rice bran oil (flake-like, melting point 62°C) was heated and melted, 5 g of agar powder was added and stirred to disperse, then cooled and solidified, and further crushed and granulated (by carrying out the heat-melting step S21 to the crushing step S25) to obtain an extremely hardened oil composition. 10 g of this extremely hardened rice bran oil composition was heated and melted in a frying pan, and about 200 g of persimmon peel and apple peel were added and stirred to fry. Once fully cooked, the heat was turned off and the mixture was cooled (by carrying out the heating step S31 and the solidification step S32), to obtain persimmon and apple peel chips (processed food). When I tasted the chips, they had a deep-fried texture and a deep, rich flavor.

[0044] Example 8 5g of grated black truffle and 5g of konjac powder were dispersed in 500g of the heat-melted, hardened rice bran oil of Example 7, and the mixture was kept at 73-74°C for 2 minutes, sterilized, heated, and then rapidly cooled and solidified in a refrigerator, after which it was crushed into granules (heating step S31 was omitted and processing step S33 was performed). This produced a black truffle seasoning. The black truffle granules retain their aroma at room temperature, and when the oil dissolves during cooking, they become an extremely stable flavored oil that releases a mellow aroma. [Explanation of symbols]

[0045] S1 Dehydration process S2 Subdivision process S3 Heat melting process S4 Feeding process S5 Stirring process S6 Solidification process S11 Crushing process S12 Mixing process S21 Heat melting process S22 Feeding process S23 Stirring process S24 Solidification process S25 Crushing process S31 Heating process S32 Solidification process S33 Processing process

Claims

1. This method for producing processed foods using extremely hardened oil comprises mixing heated and melted liquid extremely hardened oil with finely divided food to obtain a mixed liquid, and then solidifying the mixed liquid.

2. This method for producing processed foods using extremely hardened oil is characterized by agitating heated and melted liquid extremely hardened oil, finely divided food, and a powdery water-absorbing material capable of absorbing water to obtain an agitated liquid, and then solidifying the agitated liquid.

3. This method for producing processed foods using extremely hardened oil is characterized by heating and then solidifying an oil-containing food comprising a powder obtained by pulverizing solid extremely hardened oil and finely divided food.

4. This method for producing processed foods using extremely hardened oil is characterized by heating and then solidifying an oil-containing food comprising a mixture obtained by mixing a powder obtained by pulverizing solid extremely hardened oil and a powdery water-absorbing material capable of absorbing water, and a finely divided food.

5. 5. The method for producing a processed food according to claim 2 or 4, wherein a thickening polysaccharide is used as the water-absorbing material.

6. This cooking method uses processed foods that use extremely hardened oil, characterized by: obtaining a mixed liquid by stirring heated and melted liquid extremely hardened oil and finely divided food; then solidifying the mixed liquid to produce a processed food; and adding the resulting processed food to food that has been heated to a temperature equal to or higher than the melting point of the extremely hardened oil.

7. This processed food using extremely hardened oil is characterized by comprising extremely hardened oil that has been solidified after being heated and melted, and finely divided food products that are contained in the extremely hardened oil that has been made liquid by being heated and melted.

8. This processed food using extremely hardened oil is characterized by having a powder obtained by pulverizing solid extremely hardened oil, and finely divided food contained in the powder that has been liquefied by heating and melting.

9. This processed food using extremely hardened oil is characterized by comprising a mixture of powder obtained by pulverizing solid extremely hardened oil and a powdery water-absorbing material capable of absorbing water, and finely divided food contained in the powder that has been liquefied by heating and melting the mixture.

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