Method for producing hardened-oil preparation and method for producing food

Abstract

To provide a method for producing a hardened-oil preparation and a method for producing a food using the hardened-oil preparation, the methods enabling production of a food having a texture, quality and color that have never been experienced before.SOLUTION: A viscous substance is added to various hardened oils. Water is further added thereto, and the mixture is heated to the melting point of the various hardened oils or a higher temperature. Thereafter, by stirring the mixture until the temperature becomes the melting point of the various hardened oils or a lower temperature, a hardened-oil preparation in the form of a white liquid is produced.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a hydrogenated oil preparation and a method for producing a food product. [Background technology]

[0002] Hydrogenated oil is a type of edible oil that is liquid at room temperature and is hydrogenated to raise its melting point and solidify at room temperature, resulting in almost no taste or odor. For example, even if hydrogenated oil is ground or spray-dried into fine particles and kneaded into food, the hydrogenated oil melts and forms one or more clumps when heated, resulting in white spots when cooled. It is rarely used in foods other than oil-based foods because it is completely insoluble in water and has no hydrophilicity to water, but development of hydrogenated oil has been progressing in recent years (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2023-72722 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventor discovered that when xanthan gum is added to extremely hydrogenated palm oil (hydrogenated palm oil), which is a type of hydrogenated oil, and then water is added, the mixture is heated and mixed, and the stirring continues until the temperature drops below the melting point of the extremely hydrogenated palm oil (63°C), a pure white liquid (hydrogenated oil preparation) is formed, and when this liquid is used in food, it gives the food a texture, quality, and color never before experienced, which led to the creation of the present invention.

[0005] In other words, when the white liquid (hydrogenated oil preparation) was used in foods such as udon, tamagoyaki (rolled omelet), kamaboko (fish cake), and pancakes, it resulted in texture, quality, and color never before experienced. Furthermore, none of the foods showed shrinkage when cooled. (i) Udon - Turned white: After 7 days of refrigeration, the product without additives turned quite dark, but the product with hydrogenated oil preparation remained white. - Became firmer: On the second day of refrigeration, the additive-free product became soggy, but the product with hydrogenated oil preparation remained firm. · Breaks apart: On the second day of refrigeration, the additive-free product had hardened into a ball-like mass, but the product with the hydrogenated oil preparation had broken apart. (ii) Tamagoyaki (Japanese omelet) Burning: When cooked without oil, food burns, but the product containing hydrogenated oil did not burn at all. Even when added at 0.1% there was no burning. Texture: It had a crispy texture and was not at all gooey. (iii) Kamaboko Whitened: Although it was made using low-quality fish paste, it turned white, the same color as a product made using high-quality fish paste. Texture: It has a strong elasticity. (iv) Pancakes Like tamagoyaki, it did not burn and had a crispy texture.

[0006] On the other hand, when xanthan gum alone or spray-dried, extremely hydrogenated palm oil powder was added in amounts equivalent to the amount of hydrogenated oil formulation, the color and quality did not resemble those of the product without the addition of the hydrogenated oil formulation, and the product was no different from the additive-free product. Furthermore, when xanthan gum and microparticles of extremely hydrogenated palm oil were added simultaneously in amounts equivalent to those of the hydrogenated oil formulation, without adding them to water and heating and stirring as in the hydrogenated oil formulation, the color and quality did not resemble those of the product without the addition of the hydrogenated oil formulation, and the product was no different from the additive-free product. Furthermore, when extremely hydrogenated palm oil and an emulsifier were heated and melted, then microparticles were spray-dried and added as hydrogenated oil in an amount equivalent to that of the hydrogenated oil formulation, the color and quality did not resemble those of the product without the addition of the hydrogenated oil formulation, and the product was no different from the additive-free product. The emulsifiers referred to in this specification are food additives, such as glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters.

[0007] These results indicated that the changes in color and quality due to the addition of hydrogenated oil preparations are unique and occur only when hydrogenated oils are added as hydrogenated oil preparations.

[0008] These results led to the idea that it could be used to solve problems in the food industry, such as noodles coming apart, grilled foods burning, sticky bread, stretched noodles, shrinkage and discoloration after heating and cooling, rice coming apart, and soggy instant noodles.

[0009] The present invention provides a method for producing a hydrogenated oil preparation that can produce food with a texture, quality, and color never before experienced, and a method for producing food using the hydrogenated oil preparation. [Means for solving the problem]

[0010] The present invention is characterized in that a hydrogenated oil preparation is produced by adding a viscous substance to various hydrogenated oils, adding water thereto, and heating the mixture to above the melting point of the various hydrogenated oils. The mixture is then stirred until the temperature is below the melting point of the various hydrogenated oils. The present invention is also characterized in that a hydrogenated oil preparation is produced by adding a viscous substance to various hydrogenated oils, adding hot water heated to above the melting point of the various hydrogenated oils, and then stirring until the temperature is below the melting point of the various hydrogenated oils. Here, the viscous substance refers to a viscous food ingredient or food additive. The blending ratio of the various hydrogenated oils, the viscous substance, and water or hot water is not limited. A slight viscosity that provides even slight resistance when the hydrogenated oils, the viscous substance, and water are mixed and stirred at a temperature above the melting point of the hydrogenated oils is sufficient. High viscosity is also acceptable as long as stirring is possible. The viscosity can be adjusted to suit the application. Although the amount of hydrogenated oil added to foods varies, the fine particles are dispersed throughout the food, providing effective results. The stirring method can range from slow manual stirring to high-speed mechanical stirring using a mixer or other device. Furthermore, the hydrogenated oil preparation produced in this manner is usually a white liquid, but the hydrogenated oil preparation according to the present invention is not limited to a white liquid.

[0011] By adding hydrogenated oil preparations produced in this way to food, it is possible to produce foods with textures, quality, and colors never before experienced. In other words, by adding hydrogenated oils (hydrogenated oil preparations) that have not been used before to food production, it is possible to produce foods with textures, quality, and colors never before experienced.

[0012] In this way, by preparing a hydrogenated oil preparation, hydrogenated oils that have previously only been used in oil-based foods can be used in a variety of foods other than oil-based foods.

[0013] The present invention relates to a method for producing food products by subjecting raw materials to a heating process, characterized in that a hydrogenated oil preparation produced by the method described in claim 1 or 2 is added to the raw materials prior to the heating process. Here, the food also includes frozen foods that are heated in an electromagnetic range or the like. This prevents shrinkage during cooling of processed foods that require a heating process, improving yield. Furthermore, when the food is noodles or cooked rice, the noodles or cooked rice become easier to separate.

[0014] The present invention is a method for producing a white-colored food, characterized in that the hydrogenated oil preparation produced by the method of claim 1 or 2 is added to raw materials for the white-colored food. In this way, a white-colored food can be finally produced.

[0015] The present invention is a food manufacturing method in which raw materials are fermented to produce food, and is characterized in that a hydrogenated oil preparation produced by the manufacturing method described in claim 1 or 2 is added to the raw materials prior to the fermentation process. In this way, the hydrogenated oil is added as a solid and is not decomposed by fermentation. Furthermore, the effect is achieved with an addition amount of about 1% by weight of hydrogenated oil, so that a food with a crispy texture can be obtained at low cost.

[0016] The present invention is a food manufacturing method for manufacturing food by frying raw materials, characterized in that prior to the frying step, a hydrogenated oil preparation manufactured by the manufacturing method described in claim 1 or 2 is added to the raw materials. In this way, frozen foods manufactured using the hydrogenated oil preparation (for example, fried foods such as pork cutlets, fried shrimp, and fried chicken) have hydrogenated oil dispersed throughout the food, and the hydrogenated oil is liquefied and heated when heated in the microwave, resulting in a flavor and texture similar to that of fried food.

[0017] The present invention relates to a method for producing an instant food product, characterized in that a hydrogenated oil preparation produced by the method of claim 1 or 2 is added to the instant food product before cooking. In this way, if the food product is a noodle product, the noodles will not become soggy when eaten and will be less likely to become stretched in hot water. Furthermore, because the hydrogenated oil is hydrophobic and dispersed as fine particles, it absorbs very little water even when immersed in soup or hot water for a long time, and therefore is less likely to become soggy.

[0018] The present invention is a food manufacturing method for manufacturing food by baking raw materials, characterized in that a hydrogenated oil preparation manufactured by the manufacturing method described in claim 1 or 2 is added to the raw materials prior to the baking process. In this way, food is less likely to burn during the baking process. For example, adding 0.01% by weight or more of hydrogenated oil can prevent burning. [Effects of the Invention]

[0019] The present invention makes it possible to produce hydrogenated oil formulations that can produce foods with textures, quality and colors never before seen. DETAILED DESCRIPTION OF THE INVENTION

[0020] Hereinafter, embodiments of the present invention will be described, but it goes without saying that the present invention is not limited to the following embodiments.

[0021] The method for producing a hydrogenated oil preparation according to the present invention involves adding a viscous substance to various hydrogenated oils, further adding water, and heating the mixture to a temperature above the melting point of the various hydrogenated oils, and then (after heating) stirring the mixture until the temperature is below the melting point of the various hydrogenated oils to produce a hydrogenated oil preparation.

[0022] Alternatively, a hydrogenated oil preparation can be similarly produced by adding a viscous substance to various hydrogenated oils, adding hot water heated to a temperature above the melting point of the various hydrogenated oils, and then stirring until the temperature drops below the melting point of the various hydrogenated oils.

[0023] The blend ratios of various hydrogenated oils, viscous substances such as gums, and water or hot water are not limited. They may be blended in any ratio that provides a slight viscosity that provides some resistance when stirred at a temperature above the melting point of the hydrogenated oil, or may be blended in a ratio that provides a high enough viscosity to allow stirring. The viscosity can be adjusted to suit the intended application, and although the amount of hydrogenated oil added to food varies, the fine particles dispersed throughout the food provide a beneficial effect. The blending may be performed at low speeds by hand or at high speeds using a machine such as a mixer.

[0024] The various hydrogenated oils include all hydrogenated oils, such as palm oil, rice bran oil, coconut oil, soybean oil, beef tallow, and lard. While several types of hydrogenated oils can be used to produce a hydrogenated oil formulation with a desired melting point, hydrogenated oils are not mixed with edible oils other than hydrogenated oils. Extremely hydrogenated oils produced by complete hydrogenation, which have a melting point of 40°C or higher, are in the form of flakes, beads, or powder, and are solid at room temperature, are preferred. Viscous substances refer to viscous food ingredients or food additives, and include gums such as xanthan gum, guar gum, carrageenan, pectin, locust bean gum, gum arabic, and tamarind sea gum, as well as alginic acid and its salts or esters, as well as viscous substances such as starch, dextrin, and sugars.

[0025] The hydrogenated oil in the hydrogenated oil preparation produced by the method of the present invention is not dissolved in water at all and is not compatible with water, so the characteristics of hydrogenated oil, such as hydrophobicity, water repellency, instant melting (melting) above the melting point, and instant solidification below the melting point, are maintained. In addition, the color remains pure white.

[0026] When 1% by weight of the hydrogenated oil in the hydrogenated oil formulation of the present invention is added to water, it disperses in the water as solid fine particles, but does not separate, and the fine particles do not float or precipitate. The dispersion remains even after prolonged storage. Furthermore, when heated above its melting point and then cooled below its melting point, the hydrogenated oil remains dispersed in the water as fine particles, just as it was before heating.

[0027] When hydrogenated oil is pulverized or spray-dried into a fine powder and added to water at 1% by weight, it disperses after stirring, but after a few seconds it all floats. Furthermore, when heated above its melting point, it separates into a single liquid on top of the water. When cooled below its melting point, it forms a white mass that floats on top of the water.

[0028] When hydrogenated oil preparations are added to food, the hydrophobic and water-repellent hydrogenated oil instantly solidifies below its melting point, allowing it to be mixed throughout the food as fine particles, without clumping, floating, or separating even after heating and cooling. Furthermore, by vigorously stirring the mixture, the fine particles of hydrogenated oil in the hydrogenated oil preparation can be made even finer.

[0029] One method for dispersing hydrogenated oil in water, such as hydrogenated oil preparations, is to use an emulsifier. In this case, the hydrogenated oil and emulsifier are heated and melted, and then produced as a powder using methods such as spray drying. This emulsified hydrogenated oil disperses in water to a certain extent, but the hydrogenated oil becomes hydrophilic, and the characteristics of hydrogenated oil, such as its hydrophobicity, water repellency, and ability to instantly melt above its melting point and solidify below its melting point, are not exhibited. Furthermore, the color is not pure white. (Example) 25 parts of extremely hydrogenated palm oil, 1 part of xanthan gum, and 25 parts of water are mixed and heated to above 63°C, the melting point of extremely hydrogenated palm oil. After that, stirring until the temperature drops below 63°C results in a white, viscous liquid (hydrogenated oil preparation). Note that a white, viscous liquid (hydrogenated oil preparation) can also be obtained by adding boiling water heated to above 63°C instead of water and stirring until the temperature drops below 63°C.

[0030] Xanthan gum is a polymeric polysaccharide with a three-dimensional network structure, and when heated above its melting point and liquefied, hardened oil adheres to the network structure by stirring. Even when the temperature drops below the melting point, the hardened oil remains attached to the network structure as fine particles. Since the fine particles are separated and exist independently, when this hardened oil preparation is added and heated to produce food, the fine particles of the hardened oil preparation melt and bond with each other, and do not aggregate. Therefore, when cooled below the melting point, they remain dispersed rather than floating. Furthermore, this dispersion is maintained for a long time.

[0031] The hydrogenated oil preparation thus obtained was added in the required amount to the raw materials, and udon noodles were made to observe their quality and color. Udon noodles are a relatively simple food made of protein gel and starch gel, so the effects are easy to see. The formulation is as follows:

[0032] Wheat flour (all-purpose flour) 45 parts by weight potato starch 5 2 salt water 17 Hydrogenated oil preparation 2 When comparing udon noodles made with hydrogenated oil preparations with conventional udon noodles that do not use hydrogenated oil preparations, it was confirmed that udon noodles made with hydrogenated oil preparations have the following characteristic quality and color. -Udon noodles shrink less when cooled after boiling. The udon noodles turn white. · The noodles remain loose even after being boiled, cooled, and left for a long time. The udon noodles are smooth and do not get soggy even if left for a long time. -Udon noodles do not easily become soggy even if you add boiling water and leave them for a long time. -It didn't burn even when I cooked it without adding oil to the frying pan.

[0033] Known edible oils other than hydrogenated oils include salad oil, corn oil, soybean oil, sesame oil, and fish oil, which are liquid at room temperature. Palm oil, coconut oil, lard, head oil, and milk fats are also known, which are solid at room temperature. These are either liquid or soft even when solid. Therefore, when added to foods, or when hydrogenated oil preparations, such as hydrogenated oil preparations, are dispersed in water using viscous substances such as gums, the resulting food becomes soft and tender. Furthermore, when hydrogenated oils are added to ordinary edible oils, which are liquid or soft even when solid at room temperature, to raise their melting point, or when hydrogenated oil preparations, such as hydrogenated oil preparations, are dispersed in water using viscous substances such as gums, the resulting food becomes soft and tender because the resulting oils are soft and not as hard as hydrogenated oils. This is the exact opposite of the results obtained when hydrogenated oil preparations are added to foods.

[0034] When edible oils other than hydrogenated oils or oils to which hydrogenated oils have been added are dispersed in water using a viscous substance such as gum, as in hydrogenated oil preparations, the dispersed oils do not become solid and immediately separate, whereas in the case of hydrogenated oil preparations, there is no separation and the dispersed hydrogenated oil becomes solid as a fine powder and is fixed.

[0035] In addition, while not considered edible, higher fatty acids are known as food additives, even though they are solid at room temperature and have a melting point above 40°C, like hydrogenated oils. These higher fatty acids have a strong taste and odor, lower the pH of food, giving it a sour taste, and react with carbonates, which are alkaline components in food, to form soap. When hydrogenated oil preparations, such as those made by dispersing them in water using viscous substances such as gums, are added to food, the taste, odor, and quality deterioration are even more pronounced, making them less effective than hydrogenated oil preparations.

[0036] Next, we will explain the effects of using hydrogenated oil preparations in food production. Note that the amount of hydrogenated oil preparation used (added amount) can be adjusted appropriately depending on the type of food, the desired color, quality, texture, etc. (Prevents shrinkage of heated food and improves yield) By adding the aforementioned white liquid (hydrogenated oil preparation) to the raw materials of a food product that will undergo a heating process prior to the heating process, shrinkage during cooling after heating can be prevented, and yield can be improved.

[0037] Foods manufactured through a heating process lose not only water but also protein extracts, starch, etc. during the subsequent cooling process, which causes the food to shrink, reduce yield, and become hard. To address this issue, traditionally, the food has been cooled over a long period of time, but this reduces productivity and is not hygienic. Furthermore, shrinkage and loss of yield cannot be adequately prevented. Because of the shrinkage, the texture after production deteriorates.

[0038] The hydrogenated oil preparation of the present invention, i.e., hydrogenated oil dispersed as microparticles, becomes liquid during heating and is mixed inside and outside the protein gel and starch gel, and solidifies instantly when the temperature reaches below the melting point after heating is completed. This allows the food to be shaped while keeping the moisture, extract, and starch locked in, and the shape can be maintained for a long time.

[0039] When hydrogenated oil is simply used as fine particles, the particles fuse together, forming clumps that float, and there is no molding effect. Also, hydrogenated oil mixed with an emulsifier dissolves in water, so it does not have the moldability or shape retention properties.

[0040] The following effects can be obtained by producing cooked foods using the hydrogenated oil preparation according to the method of the present invention: It has been confirmed that bread, pancakes, hamburger steaks, udon noodles, soba noodles, chicken meatballs, omelets, satsumaage, and cooked rice all appear significantly larger and have a weight increase of 5 to 20%.

[0041] Until now, alkaline agents such as sodium carbonate have often been used to improve the yield of food, but this makes it difficult to improve the yield of heated foods because the water is lost during the heating process.

[0042] Heated foods often shrink due to starch retrogradation during cooling. Edible oils and fats are considered effective in preventing starch retrogradation. The hydrogenated oil in the hydrogenated oil preparation according to the present invention is mixed with starch as solid particles when the ingredients are blended. When the starch gel forms during heating, the hydrogenated oil liquefies and adheres to the inside of the starch gel. When the food is then cooled below its melting point, it instantly solidifies and becomes fixed. This prevents starch retrogradation. Edible oils and fats other than hydrogenated oil and emulsifiers do not have this effect.

[0043] Therefore, the particulate hydrogenated oil dispersed inside the starch gel prevents aging, and the particulate hydrogenated oil dispersed throughout the food product prevents shrinkage and improves yield. (Food whitening effect) The prices of food ingredients such as flour and fish are rising sharply. When lower-quality ingredients are used to reduce manufacturing costs, the finished product may lack the desired whiteness. This is particularly true for bread, crab sticks, udon noodles, and even cooked rice made with old rice, resulting in a dull white color. Furthermore, the color of food can be affected not only by the ingredients themselves, but also by carbohydrates and glycine, an amino acid, added for seasoning and shelf life. As a result, the amount of these ingredients used is limited, preventing them from achieving their full effectiveness.

[0044] The white liquid (hydrogenated oil preparation) mentioned above can be added to foods that are heated to whiten wheat products such as bread and udon noodles, as well as fish and meat products such as kamaboko. It also prevents discoloration caused by various carbohydrates used for seasoning and glycine used to improve shelf life. Adding it to old rice during cooking also results in a whiter rice.

[0045] Since there are almost no food ingredients or food additives that can whiten foods, when whiteness is desired in bread, udon noodles, or kamaboko, high-quality ingredients must be used. However, by producing food using the hydrogenated oil preparation according to the method of the present invention, white products can be produced even when lower-grade ingredients are used.

[0046] Cooked rice made from aged rice and noodles and bread made from rice flour made from aged rice are dull in color and cannot be said to be white, but they can be made white by producing them using the hardened oil preparation according to the method of the present invention.

[0047] Glycine is often used to improve shelf life, but because glycine discolors foods, it is difficult to use it at a concentration of 0.5% by weight or more. However, when produced using the hydrogenated oil preparation of the present invention, the discoloration becomes almost inconspicuous. This allows the use of glycine at a concentration of 0.5% by weight or more, making it possible to produce white foods with good shelf life. It also allows the use of coloring substances such as brown sugar as seasonings. When udon noodles are produced by adding 1% by weight of soy sauce, the noodles become slightly colored and dark, but when the white liquid hydrogenated oil preparation is added together with the soy sauce, white udon noodles are produced. In this case, the addition of 0.1 to 3.0% by weight of hydrogenated oil results in white udon noodles.

[0048] Titanium dioxide is the only substance used to whiten foods. Like the hydrogenated oil preparation (hydrogenated oil) of the present invention, it is a water-insoluble white microparticle. While titanium dioxide is a colorant, hydrogenated oil is a food ingredient, making it easy to use. Furthermore, because titanium dioxide is insoluble in water, its use in foods with high moisture content is difficult. In contrast, the hydrogenated oil preparation of the present invention is dispersed in water, making it easy to mix. Furthermore, the hydrogenated oil preparation of the present invention, i.e., the dispersed and mixed hydrogenated oil microparticles, liquefy when heated, adhere to various ingredients within the food, and solidify upon cooling, resulting in the entire food becoming white. Furthermore, the hydrophobic and water-repellent properties of hydrogenated oil enable it to produce a glossy finish. Therefore, its glossy finish can be achieved in foods other than white foods.

[0049] When hydrogenated oil is used alone as a fine powder, the hydrogenated oil particles fuse together during the heating process, forming several large clumps that then precipitate as white spots during cooling. This state does not whiten the food. Furthermore, when hydrogenated oil is converted into a fine powder by adding an emulsifier, it becomes hydrophilic and disperses, but the white color value of hydrogenated oil is high due to the water-insoluble particles, so the hydrophilic nature of the powder significantly reduces the white color value.

[0050] White foods that can be made whiter and brighter by using the hydrogenated oil preparation of the present invention include bread, kamaboko, imitation crab sticks, hanpen, udon, sliced ​​bread, daifuku, cooked rice, gyoza, shumai, etc., and foods that can be made shiny and glossy by using the hydrogenated oil preparation of the present invention include fish products, meat products, prepared foods, bread, confectionery, noodles, rice products, egg products, milk products, etc. (Improved loosening of noodles and cooked rice) Ready-made Zaru Soba, Zaru Udon, and Reimen noodles are sold at convenience stores and supermarkets, but the noodles stick together and do not separate. Ready-made Yakisoba, Soba, Udon, and Ramen noodles are also sold in bags, but they are similarly not separate. Furthermore, rice balls and sushi rice have rice grains that stick together and form clumps, and do not separate. Also, making flaky fried rice is difficult.

[0051] The hydrogenated oil preparation according to the present invention, i.e., hydrogenated oil dispersed as fine particles, can be added to noodles or cooked rice to make them easier to loosen. The method of addition can be any of the above, and it can be added before heating.

[0052] The finished fresh soba, udon, ramen, and yakisoba are put into containers or bags to be made into products, and noodles manufactured by adding the white liquid hydrogenated oil preparation are less likely to stick together and are easier to separate.

[0053] By adding the white liquid hydrogenated oil preparation during rice cooking, the rice balls, vinegared rice, and fried rice made with the cooked rice become easier to separate, and the rice grains stand up after cooking. In other words, the rice cooked with the hydrogenated oil preparation has rice grains that stand up and separate, and when cooked into rice balls, vinegared rice, and fried rice, they easily separate in the mouth when eaten, even after long periods of refrigeration or freezing. Fried rice is flaky. Here, "separation of rice balls" and "separation of vinegared rice" refer to the separation of rice grains in the mouth when eating the finished rice balls, sushi rolls, nigiri sushi, inari sushi, etc. If this separation is poor, the cooked rice will become clumpy and taste unappetizing.

[0054] In addition, when hydrogenated oil is added as a fine powder to cooked rice, the hydrogenated oil fuses, separates, and then floats during cooking. As a result, the finished rice does not separate into clumps of hydrogenated oil on top. Furthermore, adding hydrogenated oil mixed with an emulsifier does not have the effect of loosening the rice.

[0055] Noodles and rice contain a lot of starch, but after cooking and during storage, the starch oozes out in a paste-like form, and when they dry, the noodle strands and rice grains stick together. When produced by adding the white liquid hydrogenated oil preparation of the present invention, the hydrogenated oil dispersed as fine particles instantly solidifies upon cooling, preventing the starch from oozing out in a paste-like form. Furthermore, because the hydrogenated oil is dispersed as fine particles on the surface of the noodles and rice grains, the hydrophobic and water-repellent properties of the hydrogenated oil lift off the moisture, making them easier to loosen.

[0056] Yakisoba noodles produced by adding the white liquid hydrogenated oil preparation according to the method of the present invention are particularly easy to unravel. When consumers purchase and eat the finished yakisoba noodles, they are reheated. During this heating process, the hydrogenated oil dispersed as a solid throughout the noodles is instantly liquefied, causing the noodles to unravel instantly. Soba noodles, udon noodles, and hiyashimen noodles are also extremely easy to unravel when eaten with dashi stock or soup poured over them. They also unravel easily when eating cold soba noodles, such as zaru soba noodles, by pouring water over them to loosen them, or when rinsing the noodles with water. This is due to the hydrophobic and water-repellent properties of the hydrogenated oil, which is dispersed throughout the noodles, allowing them to unravel instantly simply by pouring water over them.

[0057] Therefore, noodles, cooked rice, etc. produced by adding the white liquid hydrogenated oil preparation according to the method of the present invention improve the quality of noodles and cooked rice that are sold in a chilled or frozen state after production. (The effect of obtaining a smooth and crispy texture) A smooth texture is sometimes desired for noodles. A crispy texture is also sometimes desired for bread, sweets, fried foods, and baked goods. Furthermore, noodles and bread made with rice flour are chewy, but not smooth or crispy. Also, many foods sold with a soft, fluffy texture easily collapse and become soggy. It is difficult to create a fluffy yet crispy texture.

[0058] Furthermore, deep-fried foods such as tempura, pork cutlets, fried chicken, and fried shrimp are crispy when they are freshly fried, but when they are sold as bento boxes or prepared foods in convenience stores or supermarkets, the quality deteriorates. It is difficult to maintain the same texture for several hours immediately after cooking.

[0059] By adding the white liquid hydrogenated oil preparation according to the method of the present invention, it is possible to make smooth noodles, crispy bread, confectionery, fried foods, baked foods, etc., and furthermore, the texture can be maintained for a long time.

[0060] In the hydrogenated oil formulation, the fine particles of hydrogenated oil are dispersed throughout the food, resulting in a smooth and crispy texture.

[0061] The smooth and crispy texture of the finished product deteriorates over time mainly due to moisture migration, which causes the product to become soft overall. The hydrogenated oil in the form of fine particles in the white liquid hydrogenated oil preparation of the present invention instantly solidifies when the temperature drops below its melting point immediately after cooking, trapping moisture and reducing moisture migration, thereby maintaining the finished texture.

[0062] In the case of fried foods, adding the white liquid hydrogenated oil preparation according to the method of the present invention to a batter (a liquid prepared by dissolving wheat flour in water) provides a crispy texture that is maintained for a long time. In other words, while oil is often thought of as soft and sticky, hydrogenated oil is crisp and hard at room temperature. When the hydrogenated oil preparation according to the method of the present invention is used, it is dispersed as a fine powder throughout the food, resulting in a smooth and crispy texture.

[0063] In the case of fried foods such as pork cutlets, fried shrimp, and fried chicken, frozen foods produced using the hydrogenated oil preparation according to the present invention have hydrogenated oil dispersed throughout the food, which liquefies and heats when heated in the microwave. This allows the food to have a texture similar to that of deep-fried food, resulting in a freshly cooked flavor after heating in the microwave.

[0064] Furthermore, frozen products such as raw meat and seafood that are not fried in oil can also be produced. If a hydrogenated oil formulation is used to freeze raw ingredients in batter and breadcrumbs, the product can be frozen as is. When the consumer purchases and eats it, they can microwave it while still frozen, liquefying the hydrogenated oil dispersed throughout, creating a finished product similar to that of deep-frying. The product is then cooled and the hydrogenated oil solidifies. This results in a crispy texture that is not sticky. Because the meat and seafood are not fried in oil, they remain juicy.

[0065] When hydrogenated oil is used alone as a fine powder, it fuses with other oils during cooking, resulting in the appearance of white spots in the finished product, which does not affect the texture at all. Furthermore, when hydrogenated oil is combined with an emulsifier, the oil itself is soft and dissolves in water, so adding an emulsifier does not impart a smooth or crispy texture to the food.

[0066] Thus, when frozen foods are produced using the hydrogenated oil preparation according to the method of the present invention, foods with a particularly smooth and crispy texture can be obtained. When consumers purchase and eat a frozen food, the moisture migrates to the surface when the food is heated from a frozen state, resulting in a sticky texture. However, when the frozen food is produced using the hydrogenated oil preparation, the hydrophobic particulate hydrogenated oil prevents this, and the hydrogenated oil dispersed in the surface layer quickly solidifies, resulting in a smooth and crispy texture.

[0067] Among frozen foods, it is recommended to bake taiyaki, imagawayaki (kaitenyaki), takoyaki, fried foods, gyoza, etc. in a toaster oven after microwaving, but by manufacturing frozen foods using hydrogenated oil preparations, they can be made crispy just by microwaving them.

[0068] Bread produced using the hardened oil preparation of the present invention can be used to make breadcrumbs, which can be used to deep-fry foods, resulting in a crispy texture.

[0069] In cookies and other confectioneries, butter and margarine can be used to create a crispy texture, but in bread making, which involves a fermentation process, butter and margarine are broken down by fermentation. In addition, butter and margarine are expensive and require large amounts, sometimes even at the rate of several tens of percent.

[0070] On the other hand, when using the hydrogenated oil preparation of the present invention, the hydrogenated oil is added as a solid, so it will not be decomposed by fermentation. Furthermore, the effect is achieved with an amount of about 1% by weight of hydrogenated oil, so a crispy texture can be obtained at low cost.

[0071] Furthermore, even in frozen noodles containing ingredients and sauces, by producing them using a hydrogenated oil preparation, the hydrophobic hydrogenated oil is dispersed throughout the noodles, preventing moisture from penetrating the noodles and making the noodles smooth when eaten.

[0072] By using hydrogenated oil preparations in bread and noodles made from rice flour, the soggy texture is eliminated, and a smooth, crispy texture can be achieved.

[0073] In this way, by using a hydrogenated oil preparation in production, the quality of noodles, breads, confectioneries, fried foods, and baked foods that are sold in a chilled or frozen state after production can be improved. (Prevents instant noodles from becoming soggy and stretched when boiled) Thanks to advances in manufacturing methods, instant foods such as instant ramen, instant yakisoba, cup ramen, cup udon, and cup yakisoba have become chewy and smooth in texture. However, while they are chewy and smooth immediately after cooking, the noodles become soggy and stretchy after a few minutes. Most instant noodles become soggy a few minutes after cooking.

[0074] By adding the white liquid hydrogenated oil preparation of the present invention to instant noodles, they are less likely to become soggy or stretchy when cooked in hot water. This is because the hydrogenated oil in the hydrogenated oil preparation instantly liquefies when heated above its melting point, and conversely, instantly solidifies when the temperature drops below its melting point.

[0075] In other words, when instant noodles containing hydrogenated oil dispersed as fine particles are cooled to below the melting point after cooking, the hydrogenated oil solidifies, hardening the noodles. Therefore, when eaten, the noodles do not become soggy and are less likely to become soggy in hot water. Furthermore, because the hydrogenated oil is hydrophobic and dispersed as fine particles, it absorbs very little water, even when immersed in soup or hot water for a long time, and therefore is less likely to become soggy.

[0076] When hydrogenated oil is used alone as a fine powder, the hydrogenated oil particles fuse together when heated, resulting in white spots on the surface of the finished instant noodles, which has no effect in preventing soggy noodles.Furthermore, when hydrogenated oil containing an emulsifier is added, the hydrogenated oil loses its hydrophobicity, and is similarly ineffective.

[0077] Furthermore, in the production of instant noodles, there are non-fried noodles, which are produced by drying noodles that have been boiled or steamed using hot air drying or the like. When noodles are produced using the hardened oil preparation according to the method of the present invention, the noodle strands do not stick together but are loosened during drying, making them easier to dry.

[0078] Therefore, by producing instant noodles using the hydrogenated oil preparation according to the present invention, it is possible to create a new style of instant noodles that has rarely been produced before. After draining the water, the noodles are soaked in cold water and then further drained. Adding soup or sauce to the noodles produces hiyashi noodles, chilled soba noodles, udon noodles, somen noodles, and chilled ramen noodles. Conventional instant noodles tend to become soggy within a few minutes of being rehydrated. However, by producing instant noodles using the hydrogenated oil preparation according to the present invention, it is possible to produce a new style of instant chilled noodles and chilled cup noodles that have rarely been produced before. For example, when sauce is poured on cup yakisoba noodles made using the hydrogenated oil preparation according to the present invention after draining the water, the temperature remains below the melting point of the hydrogenated oil, solidifying the noodles and preventing the sauce from penetrating the noodles. While noodles usually soggy within a few minutes, when produced using the hydrogenated oil preparation according to the present invention, the noodles remain smooth and silky for a long time, improving quality. (Prevents food from burning when grilled) Foods that involve a baking process, such as gyoza, tamagoyaki, takoyaki, taiyaki, okonomiyaki, pancakes, crepes, yakiniku, yakitori, grilled fish, datemaki, chikuwa, hamburgers, steaks, bread, and baked goods, always have the problem of burning.

[0079] Egg products such as tamagoyaki (rolled omelet) and datemaki (rolled omelet) are sold chilled as processed foods, and glycine, a type of amino acid, is used to improve their shelf life. However, the carbohydrates and glycine in the ingredients react during the baking process to form malted products, which cause them to burn. This limits the amount of glycine that can be added to improve shelf life. By adding more glycine, a product with better shelf life can be produced. Also, while there are frozen gyoza that can be baked without oil, further measures to prevent them from burning are desired.

[0080] The addition of the white liquid hydrogenated oil preparation of the present invention makes it less likely for foods to burn during the baking process. By adding 0.01% or more of hydrogenated oil, burning can be prevented.

[0081] Adding liquid or solid edible oils and fats can prevent burning to some extent, but the added oils and fats have a strong taste and smell.On the other hand, when using the method of the present invention, there is almost no taste or smell, and even a small amount can be added to achieve the effect.

[0082] When hydrogenated oil is used alone as a fine powder, it separates or floats immediately after addition, and during the baking process, the hydrogenated oils heat and fuse together to form clumps, which does not prevent the food from sticking. Also, when hydrogenated oil is added with an emulsifier, it disperses, but similarly does not prevent the food from sticking.

[0083] In egg products and foods that use eggs, eggs have an emulsifying effect, and when regular edible oils and fats are used, the oils and fats are emulsified and do not easily function as anti-sticking. On the other hand, when the hardened oil preparation according to the method of the present invention is blended into the ingredients, it exists in a solid state and does not emulsify at all, but liquefies when heated, preventing it from burning.

[0084] In foods such as bread that require a fermentation process during production, normal edible oils and fats are decomposed during fermentation, but the hydrogenated oil in the hydrogenated oil preparation of the present invention remains solid during fermentation and is not decomposed. During the subsequent baking process, the hydrogenated oil is liquefied, preventing the food from burning.

[0085] For grilled meat, yakitori, grilled fish, etc., adding hydrogenated oil from the hydrogenated oil preparation according to the method of the present invention to the sauce before grilling can prevent the food from burning.

[0086] Sauces (such as sauces, soups, seasonings, and extracts) are often produced by heating, stirring, and cooling, and therefore have a high viscosity. However, adding hydrogenated oil and a viscous substance during the production process and then heating, stirring, and cooling can produce a sauce similar to the one containing the hydrogenated oil in the hydrogenated oil preparation according to the method of the present invention. While the color of this liquid is not necessarily white, it is included in the hydrogenated oil preparation according to the method of the present invention, since it utilizes the method for producing hydrogenated oil preparations. This makes it possible to produce non-stick marinades for grilled meat (massage sauces), non-stick yakisoba sauces, non-stick kelp stock extracts for omelets, and the like.

[0087] Furthermore, in the case of foods that have conventionally been produced by applying a release agent such as oil to the utensils or containers used for production and heating, simply adding a small amount of the hydrogenated oil in the hydrogenated oil formulation of the present invention when mixing the raw materials can prevent burning without the need for a release agent, and can also prevent food from sticking to utensils or containers, making them easier to peel off. Furthermore, they can be used not only in food manufacturing plants but also in ordinary household cooking, allowing cooking without applying salad oil to frying pans or hot plates, which not only simplifies cooking but also reduces calories and improves the flavor of ingredients.

[0088] As described above, the preferred embodiment of the present invention has been described, but various additions and modifications can be made without departing from the spirit of the present invention.

Claims

1. A method for producing a hydrogenated oil preparation, characterized in that a viscous substance is added to various hydrogenated oils, water is further added thereto, and the mixture is heated to a temperature above the melting point of the various hydrogenated oils, and then the mixture is stirred until the temperature is below the melting point of the various hydrogenated oils, thereby producing a hydrogenated oil preparation.

2. A method for producing a hydrogenated oil preparation, characterized in that a viscous substance is added to various hydrogenated oils, hot water heated to a temperature equal to or higher than the melting point of the various hydrogenated oils is added thereto, and then the mixture is stirred until the temperature is equal to or lower than the melting point of the various hydrogenated oils, thereby producing a hydrogenated oil preparation.

3. A food manufacturing method in which raw materials are heated to produce food, A method for producing a food product, comprising adding a hardened oil preparation produced by the method according to claim 1 or 2 to the raw materials prior to the heating step.

4. 1. A method for producing a food product that produces a white-colored food product, comprising: A method for producing a food, comprising adding the hydrogenated oil preparation produced by the method according to claim 1 or 2 to raw materials for the white food.

5. A food manufacturing method in which raw materials are fermented to produce food, 3. A method for producing a food product, comprising adding a hardened oil preparation produced by the method according to claim 1 or 2 to the raw materials prior to the fermentation step.

6. A food manufacturing method in which food is manufactured by frying raw materials, 3. A method for producing a food product, comprising adding a hydrogenated oil preparation produced by the method according to claim 1 or 2 to the raw materials prior to the frying step.

7. A method for producing a food product that is an instant meal, comprising: A method for producing a food product, comprising adding a hardened oil preparation produced by the method according to claim 1 or 2 to the instant food product before cooking.

8. A food manufacturing method in which raw materials are baked to produce food, 3. A method for producing a food product, comprising adding a hydrogenated oil preparation produced by the method according to claim 1 or 2 to the raw materials prior to the baking step.