Producing method for heat-cooked food

Abstract

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing cooked food. [Background technology]

[0002] Patent Document 1 (JP 2021-153491 A) describes a technology for preventing food ingredients from sticking to cooking utensils during cooking. This document describes a release oil, which is an oil and fat composition containing enzyme-treated lecithin, lecithin other than enzyme-treated lecithin, and citric acid monoglyceride (Claim 1), and states that such a release oil can sufficiently prevent food ingredients from sticking to cooking utensils (Paragraph 0009). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2021-153491 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors have examined the technology described in Patent Document 1 and have found that there is still room for improvement in reducing food burning on cooking utensils when using cooking methods that involve adding water during cooking.

[0005] Therefore, the present invention provides a technique for reducing the burning of food in cooking methods in which water is added during cooking. [Means for solving the problem]

[0006] According to the present invention, there are provided the following method for producing cooked food, method for reducing burnt food in cooked food, and agent for reducing burnt food in cooked food. [1] A first heating step of cooking raw materials; After the first heating step, an adding step of adding water and an oil and fat composition to the raw material; After the adding step, a second heating step of heating the raw material to which the water and the oil / fat composition have been added; Including, A method for producing a cooked food, wherein the oil and fat composition comprises an edible oil and fat and an emulsifier. [2] The method for producing a cooked food product according to [1], wherein the first and second heating steps are independently one or more steps selected from the group consisting of a frying step, a baking step, and a steaming step. [3] The method for producing a cooked food according to [1] or [2], wherein the water and the oil composition are added simultaneously in the adding step. [4] The method for producing a cooked food product according to [3], wherein a mixture of the water and the oil composition is added in the adding step. [5] A method for producing a cooked food product according to any one of [1] to [4], which does not include a storage step between the first heating step and the second heating step. [6] A method for producing a cooked food product according to any one of [1] to [5], wherein in the addition step, the mass ratio of the amount of the oil / fat composition to the amount of water added (oil / fat composition / water) is 0.01 or more and 0.4 or less. [7] A method for producing a cooked food product according to any one of [1] to [6], wherein the mass ratio of the content of the emulsifier to the total content of the edible oil and fat and the emulsifier in the oil and fat composition (emulsifier / (edible oil and fat + emulsifier)) is 0.01 or more and 0.25 or less. [8] A method for producing a cooked food product described in any one of [1] to [7], wherein the emulsifier comprises one or more selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, and lecithin. [9] A method for producing a cooked food product according to any one of [1] to [8], wherein the raw materials include a starch-containing food product.

[10] The method for producing a cooked food product according to any one of [1] to [9], wherein the cooked food product is fried rice, fried noodles, stir-fried pasta, hamburger steak, or dumplings.

[11] A first heating step of cooking raw materials; After the first heating step, an adding step of adding water and an oil and fat composition to the raw material; After the adding step, a second heating step of heating the raw material to which the water and the oil / fat composition have been added; Including, The method for reducing burning of cooked food, wherein the oil and fat composition comprises an edible oil and fat and an emulsifier.

[12] A method for producing cooked food, comprising: The manufacturing method includes a first heating step of cooking raw materials; After the first heating step, an adding step of adding water and the non-sticking reducing agent to the raw materials; After the adding step, a second heating step of heating the raw material to which the water and the non-sticking reducing agent have been added; 1. A food anti-sticking agent for cooked foods, comprising:

[0007] Any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. [Effects of the Invention]

[0008] As described above, according to the present invention, it is possible to reduce burning of food in a cooking method in which water is added during cooking. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described with specific examples of each component. Each component can be used alone or in combination of two or more. The symbol "to" indicating a numerical range means "at least" or "at most," and includes both the upper and lower limits.

[0010] (Method of manufacturing cooked food) In this embodiment, the method for producing cooked food includes the following steps. First heating process: A process of heating and cooking the raw materials Addition step: A step of adding water and an oil composition to the raw materials after the first heating step. Second heating step: A step of heating the raw material to which the water and oil composition have been added after the adding step. The oil and fat composition contains an edible oil and fat and an emulsifier.

[0011] (Method for reducing burning of cooked food) In this embodiment, the method for reducing burnt food cooked by heating includes the first heating step, the adding step, and the second heating step described above, and the oil and fat composition includes an edible oil and fat and an emulsifier.

[0012] Hereinafter, the method for producing cooked food and the method for reducing burnt food when cooked are collectively referred to simply as "method." In the method of this embodiment, an oil and fat composition containing edible oil and an emulsifier is also added in the addition step of adding water to the raw materials that have undergone the first heating step. This effectively reduces the sticking of the raw materials to cooking utensils in subsequent steps. This reduces burning on cooking utensils during the production process of cooked foods. The reason for this is thought to be that the addition of the oil and fat composition promotes evaporation of the added water. First, each step will be described in detail below.

[0013] (First heating step) The first heating step is a step of cooking the raw materials. The first heating step is specifically selected from steps suitable for a cooking method in which water is added to the raw materials in a subsequent step, and in this regard, the first heating step is preferably one or more steps selected from the group consisting of a frying step, a baking step, and a steaming step, more preferably a frying step or a baking step, and even more preferably a frying step.

[0014] The heating temperature and heating time in the first heating step can be set, for example, depending on the type of food to be cooked. For example, the frying process is specifically a cooking method in which food is heated while being stirred, and edible oils and fats may be used as frying oil. The heating temperature can be, for example, 120 to 300°C. Specific heating methods include direct flame, electromagnetic induction heating, steam heating, microwave heating, etc. Specific examples of cooked foods and their ingredients will be described later.

[0015] (addition process) The adding step is a step subsequent to the first heating step, in which water and an oil or fat composition are added to the raw materials. Adding water can impart a desirable moist feel, fluffy feel, etc. to the raw materials. In addition, for example, the steaming effect during cooking, such as stir-frying or grilling, can provide a steaming effect for the raw materials. In addition, for example, the loosening property of the raw materials can be improved. On the other hand, by adding the oil or fat composition, even when water is added to the raw materials that have been subjected to the first heating step, sticking of the raw materials to cooking utensils and the accompanying burning can be suitably reduced. The composition of the oil or fat composition will be described later.

[0016] In the addition step, the addition of water and the oil / fat composition may be carried out simultaneously or sequentially. In terms of more stably reducing the burning of the raw materials, it is preferable to add water and the oil / fat composition simultaneously. For the same reason, it is also preferable to add a mixture of water and the oil / fat composition in the addition step. In addition, the method in this embodiment may include a step of pre-mixing water and the oil / fat composition. When the water and the oil composition are added sequentially, for example, they can be added in the order of water and the oil composition. In terms of more stably reducing the burning of the raw materials, it is preferable to add the water and the oil composition sequentially.

[0017] (Second heating process) In the second heating step, the raw material to which water and the oil / fat composition have been added in the adding step is further heated. Specifically, the second heating step is selected from steps suitable for a cooking method in which water is added to the raw materials in the previous step, and in this regard, the second heating step is preferably one or more steps selected from the group consisting of a frying step, a baking step, and a steaming step, more preferably a frying step or a baking step, and even more preferably a frying step. The second heating step is preferably a step of further heating and mixing (e.g., stirring) the raw materials to which water and the oil and fat composition have been added, thereby allowing the oil and fat composition to be uniformly distributed throughout the raw materials, and more stably achieving the effect of reducing burning. The heating temperature and heating time in the second heating step can be set, for example, depending on the type of food to be cooked.

[0018] The cooking methods of the first and second heating steps may be the same or different. For example, the first and second heating steps are independently one or more steps selected from the group consisting of a frying step, a baking step, and a steaming step. In terms of further improving the effect of reducing burnt food, it is preferable that both the first and second steps are frying steps.

[0019] In order to obtain the effect of reducing scorching more stably, it is preferable not to include a storage step between the first heating step and the second heating step. For the same reason, it is preferable to carry out the first and second heating steps consecutively.

[0020] The above steps allow for the production of cooked food. The method of this embodiment effectively reduces the likelihood of cooked food burning on cooking utensils, even in cooking methods in which water is added during cooking.

[0021] (Cooked food, raw materials) Examples of cooked foods include fried foods such as fried rice, fried noodles, stir-fried pasta, and stir-fried vegetables; and baked foods such as hamburger steak, gyoza, steak, sautéed food, grilled food, aquapazza, and omelet. In addition, focusing on raw materials, examples of cooked foods include dishes that involve a cooking process in which starch-containing foods come into contact with cooking utensils, such as fried rice (fried rice, fried rice, ketchup rice, etc.), fried noodles (fried soba, fried udon, fried rice vermicelli, etc.), stir-fried pasta (spaghetti Napolitana, spaghetti peperoncino, etc.), and dumplings; minced meat dishes such as hamburger steaks; chunk meat dishes such as steaks, pork sautes, and grilled chicken; seafood dishes such as aquapazza; and vegetable dishes such as stir-fried vegetables. In order to more stably obtain the effect of reducing burnt food, the cooked food is preferably fried rice, fried noodles, stir-fried pasta, hamburger steak or dumplings.

[0022] Furthermore, the ingredients may be selected depending on the type of food to be cooked, for example. Raw materials include grains such as rice (raw rice, cooked rice, etc.), noodles (Chinese noodles, pasta, udon, rice vermicelli, etc.), foods made from noodle wrappers other than noodles (gyoza wrappers, etc.), vegetables, meat, seafood, and eggs (chicken eggs, etc.).

[0023] The raw materials preferably include a starch-containing food. When water is added to the starch-containing food in the adding step, the starch gelatinizes and flows out, which increases the raw materials' tendency to adhere to cooking utensils in the second heating step, making them more susceptible to burning. In this regard, in the present embodiment, the addition of the oil and fat composition in the adding step can suitably reduce burning. Examples of starch-containing foods include foods containing one or more starches selected from the group consisting of rice, wheat, potato, corn, tapioca, and starches derived therefrom.

[0024] (water) Examples of water used in the addition step include tap water, purified water, etc. Water can also be added as a liquid seasoning such as sake, soy sauce, mirin, sauce, ketchup, or soup. The amount of water added in the addition step may be set depending on the type of food to be cooked, the cooking method in each heating step, etc., and may be, for example, 5 parts by mass or more, preferably 10 parts by mass or more, and for example, 100 parts by mass or less, preferably 60 parts by mass or less, per 100 parts by mass of the raw materials. This makes it possible to more suitably obtain the steaming effect during heating, such as a steaming effect or a steam-stir-frying effect.

[0025] (Oil and fat composition, anti-burn agent) The fat and oil composition includes an edible fat and oil and an emulsifier, and is preferably used as a non-sticking agent in the above-mentioned production method.

[0026] Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, monkey fat, cocoa 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; synthetic oils and fats such as medium-chain fatty acid triglycerides; and processed oils and fats obtained by subjecting any of these to one or more treatments selected from the group consisting of hardening, fractionation, and interesterification.

[0027] The edible oil is preferably liquid at 20° C., and more preferably vegetable oil that is liquid at 20° C. This can improve compatibility with water in the addition step. Here, being liquid at 20°C specifically refers to oils and fats having a solid fat content (SFC) at 20°C of 5% or less.

[0028] The mass ratio of the amount of the oil / fat composition to the amount of water added in the addition step (oil / fat composition / water) is preferably 0.01 or more, more preferably 0.03 or more, and even more preferably 0.05 or more, thereby more reliably achieving the effect of reducing burning. The mass ratio (oil / fat composition / water) is preferably 0.4 or less, more preferably 0.35 or less, even more preferably 0.3 or less, and even more preferably 0.25 or less, which can make the taste of the cooked food more favorable.

[0029] The emulsifier is selected, for example, from edible emulsifiers. The emulsifier preferably contains one or more selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters (PGPR), sorbitan fatty acid esters, and lecithin, which allows for a more stable reduction in burning.

[0030] Examples of glycerin fatty acid esters include unsaturated fatty acid monoglycerides such as glycerin citrate monooleate, etc. Examples of unsaturated fatty acids include fatty acids with 16 to 22 carbon atoms such as oleic acid, linoleic acid, linolenic acid, elaidic acid, and erucic acid. Examples of polyglycerol fatty acid esters include diglycerol mono-fatty acid esters such as diglycerol monooleate. The number of carbon atoms in the fatty acid may be, for example, 8 to 24, and the degree of glycerol polymerization may be, for example, 2 to 10. Examples of PGPR include those having a degree of glycerin polymerization of about 2 to 10. The HLB of the PGPR may be, for example, greater than 0 and about 2. Examples of sorbitan fatty acid esters include esters with fatty acids having 8 to 24 carbon atoms, such as sorbitan caprylate, sorbitan caprate, sorbitan laurate, sorbitan myristate, sorbitan palmitate, sorbitan stearate, sorbitan behenate, sorbitan oleate, sorbitan elaidate, and sorbitan ricinoleate. Examples of lecithin include plant lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, and safflower lecithin; and animal lecithin such as egg yolk lecithin. The lecithin is preferably purified lecithin with a purity of 90% or more. The HLB of the lecithin may be about 3 to 9.

[0031] The HLB of the emulsifier is preferably 10 or less, more preferably 9 or less, and even more preferably 8 or less. This makes it possible to more stably obtain the effect of reducing burning. The HLB of the emulsifier may be, for example, greater than 0 or 1 or greater. The HLB value can be determined by a conventional method. Examples of methods for calculating the HLB value include the Atlas method, the Griffin method, the Davis method, and the Kawakami method. The method for calculating the HLB value can be appropriately selected depending on various conditions such as the type of emulsifier.

[0032] The mass ratio of the emulsifier content to the total content of the edible oil and emulsifier in the oil and fat composition (emulsifier / (edible oil and fat+emulsifier)) is preferably 0.01 or more, more preferably 0.02 or more, even more preferably 0.03 or more, and is preferably 0.25 or less, more preferably 0.20 or less, even more preferably 0.18 or less, even more preferably 0.13 or less, and even more preferably 0.08 or less. This makes it possible to more stably obtain the effect of reducing burning.

[0033] By adding the oil or fat composition of this embodiment in the addition step, evaporation of the added water during cooking is promoted, effectively reducing the burning of cooked food on cooking utensils.

[0034] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. [Example]

[0035] Examples of the present invention will be described below, but the scope of the present invention is not limited to these examples.

[0036] (raw materials) The main raw materials used were as follows: Diglycerin fatty acid ester: Diglycerin monooleate DO-100V, manufactured by Riken Vitamin Co., Ltd., HLB 7.4 Lecithin: Lecithin CL, manufactured by J-Oil Mills Co., Ltd. PGPR:CR-ED, manufactured by Sakamoto Pharmaceutical Co., Ltd. Sorbitan fatty acid ester: Sorbitan oleate, O-80V, manufactured by Riken Vitamin Co., Ltd., HLB 4.9 Glycerin fatty acid ester (organic acid monoglyceride): Citrate monooleate, 623A, Taiyo Chemical Co., Ltd., HLB7 Rapeseed oil: "Smooth Canola Oil," manufactured by J-Oil Mills Co., Ltd. Frying oil: JOYL PRO frying oil, manufactured by J-Oil Mills Co., Ltd. Rice: Sato Rice, manufactured by Sato Foods Co., Ltd. Noodles (fresh Chinese noodles): Sapporo fresh ramen from Hokkaido, manufactured by Kikusui Co., Ltd. Sauce: Yakisoba sauce, manufactured by Otafuku Sauce Co., Ltd.

[0037] (Cooking utensils) The cookware used in the following examples is shown below. Frying pan: Stainless steel, 24cm diameter, washed before each evaluation using the procedure described below Heating equipment (IH heater): IH cooker KZ-PH33 (Panasonic)

[0038] (How to clean a frying pan) For each evaluation, a frying pan that had been washed in advance according to the following procedure was used. 1. Washed with a neutral detergent. 2. Boiled and washed in alkaline detergent solution for 10 minutes. 3. Washed three times with neutral detergent. 4. Washed in boiling water for 10 minutes. 5. Air dry and wipe with ethanol.

[0039] (Example of preparation of evaluation oils and fats) As the fats and oils to be evaluated, emulsifiers and edible fats and oils were mixed in the proportions shown in Table 1 to obtain fat and oil compositions 1 to 7. In addition, an edible fat and oil (rapeseed oil) containing no emulsifier was prepared.

[0040] [Table 1]

[0041] (Examples 1 to 9, Comparative Examples 1 to 3) In this example, the burning of rice when fried was evaluated according to the following procedure. The formulations and evaluation results for each example are shown below.

[0042] (Evaluation Method 1) 1. Heat the rice in a microwave at 500W for 2 minutes, divide it into 100g portions, and chill it in the refrigerator. On the other hand, water alone (Comparative Example 2), oil composition 1 alone (Comparative Example 1), or water and 2 g (2% / rice), 1 g (1% / rice), or 5 g (5% / rice) of the evaluation oil of each example were mixed with chopsticks and placed in a plastic cup. 2. Heat the rice at 600W for 30 seconds and loosen it up a little. 3. 1.5g of frying oil (not listed in Table 2) was measured out and spread in a frying pan with a spatula. 4. Heat on an induction heater (medium heat) until the core temperature reaches 160°C. 5. 10 seconds after the frying pan reaches 160°C, add the rice to the pan and spread it with a spatula so that it evenly covers the surface of the pan. After 6.30 seconds, the water, oil composition 1 or mixture from step 1 above was added, and the rice was fried by pressing it down with a spatula for 1 minute and 30 seconds, after which heating was stopped. 7. The frying pan was turned over for 3 seconds, and the unburned rice was dropped off. The weight (g) of the rice on the surface was measured and used as the evaluation result for burnt rice.

[0043] [Table 2]

[0044] As can be seen from Table 2, compared to Comparative Example 1, in which no water was added, the amount of scorching increased in Comparative Examples 2 and 3 due to the addition of water. On the other hand, in the Examples, the addition of a combination of water and the oil composition reduced scorching compared to Comparative Examples 2 and 3. Therefore, it was confirmed that each Example can reduce scorching during steaming and stir-frying.

[0045] (Examples 10 to 12, Comparative Example 4) In this example, the burning of noodles when fried was evaluated using the following procedure. Furthermore, the texture and flavor of the resulting noodles were subjected to a sensory evaluation. The formulations and evaluation results for each example are shown in Table 3.

[0046] (Preparing the noodles) 1. Boil 200g / 2.0kg of fresh Chinese noodles in hot water for the specified time. 2. Cool under running water (for about 1 minute, until the temperature is about the same as the water temperature), taking care not to touch the noodles as much as possible to avoid roughening the surface of the noodles. The water should fall into the center of the bowl, and the strainer should be rotated up and down in the bowl. 3. Place in a colander and leave for 5 minutes. 4. Divide into 100g portions and cool in a refrigerator to keep the temperature constant during testing.

[0047] (Evaluation Method 2) 1. Water and 2g of each evaluation oil (2% / noodle) were mixed with chopsticks. 2. Heat the noodles at 600W for 30 seconds and loosen them slightly. 3. Heat on an induction heater (medium heat) until the core temperature reaches 160°C. 4. 1.5g of frying oil was added to a frying pan and the oil was spread with a spatula. After 5.30 seconds, add 100g of noodles to the frying pan and spread them evenly with chopsticks to cover the surface of the pan. After 6.30 seconds, add the mixture from step 1 above and stir-fry the noodles with a spatula for 1 minute and 30 seconds. 7. Add 30g of sauce and stir fry for 1 minute, then turn off the heat. 8. The frying pan was turned over for 3 seconds to remove any unburned noodles, and the weight (g) of the noodles on the surface was measured to evaluate whether they were burnt. 9. In addition, a joint evaluation by three evaluators was conducted to evaluate the texture (elasticity) and flavor (flavor of the sauce) of the yakisoba obtained in each example. The evaluation criteria are as follows: 5: Elasticity / The flavor of the sauce is very strong 4: Elasticity / Strong flavor of the sauce 3: Elasticity / the flavor of the sauce can be felt 2: Elasticity / The flavor of the sauce is weak 1: Elasticity / The flavor of the sauce is very weak

[0048] [Table 3]

[0049] As can be seen from Table 3, in each Example, burning was reduced compared to Comparative Example 4. Furthermore, in each Example, an elastic texture equal to or greater than that of Comparative Example 4 was obtained, and the flavor of the sauce was superior to that of Comparative Example 4.

[0050] (Example 13, Comparative Example 5) In this example, the burning of meat (hamburger steak) during grilling was evaluated. The formulations and evaluation results for each example are shown in Table 4.

[0051] (Preparation of hamburger meat) The following ingredients were mixed together to obtain a meat mixture. Hamburger Helper (House Foods Corporation): 1 bag Ground beef: 250g Water: 120mL

[0052] (Evaluation Method 3) 1. 10g of rapeseed oil was placed in a frying pan and heated on an induction heater until the surface temperature in the center reached 200°C. 2. 200g of hamburger steak shaped into a 12.5cm diameter was placed in a frying pan and heated for 1 minute. 3. Immediately after turning it over, a mixture of water and the oil or fat to be evaluated in each example was added and heated for another 1 minute. 4. The frying pan was turned over and the unburned minced meat was dropped off, and the weight (g) of the burnt part on the surface was measured and used as the evaluation result for burnt part.

[0053] [Table 4]

[0054] From Table 4, it was confirmed that the examples also reduced burning of hamburger steak, which is a typical example of steaming.

Claims

1. a first heating step of cooking the raw materials; After the first heating step, an adding step of adding water and an oil and fat composition to the raw material; After the adding step, a second heating step of heating the raw material to which the water and the oil / fat composition have been added; Including, A method for producing a cooked food, wherein the oil and fat composition comprises an edible oil and fat and an emulsifier.

2. 2. The method for producing a cooked food product according to claim 1, wherein the first and second heating steps are independently one or more steps selected from the group consisting of a frying step, a baking step, and a steaming step.

3. The method for producing a cooked food according to claim 1 or 2, wherein the water and the oil or fat composition are added simultaneously in the adding step.

4. The method for producing a cooked food according to claim 3 , wherein a mixture of the water and the oil and fat composition is added in the adding step.

5. The method for producing a cooked food product according to claim 1 or 2, wherein a preservation step is not included between the first heating step and the second heating step.

6. 3. The method for producing a cooked food according to claim 1, wherein in the adding step, a mass ratio of the amount of the oil and fat composition to the amount of the water added (oil and fat composition / water) is 0.01 or more and 0.4 or less.

7. 3. The method for producing a cooked food according to claim 1, wherein the mass ratio of the content of the emulsifier to the total content of the edible oil and fat and the emulsifier in the oil and fat composition (emulsifier / (edible oil and fat + emulsifier)) is 0.01 or more and 0.25 or less.

8. 3. The method for producing a cooked food product according to claim 1, wherein the emulsifier comprises one or more selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, and lecithin.

9. The method for producing a cooked food product according to claim 1 or 2, wherein the raw materials include a starch-containing food product.

10. 3. The method for producing a cooked food according to claim 1, wherein the cooked food is fried rice, fried noodles, stir-fried pasta, hamburger steak, or dumplings.

11. a first heating step of cooking the raw materials; After the first heating step, an adding step of adding water and an oil and fat composition to the raw material; After the adding step, a second heating step of heating the raw material to which the water and the oil / fat composition have been added; Including, The method for reducing burning of cooked food, wherein the oil and fat composition comprises an edible oil and fat and an emulsifier.

12. A method for producing cooked food, comprising: The manufacturing method includes a first heating step of cooking raw materials; After the first heating step, an adding step of adding water and the non-sticking reducing agent to the raw materials; After the adding step, a second heating step of heating the raw material to which the water and the non-sticking reducing agent have been added; 1. A food anti-sticking agent for cooked foods, comprising:

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