Oil and fat composition for improving cooking efficiency in cooked foods and method for improving cooking efficiency

Abstract

The objective is to provide an oil and fat composition that improves even cooking and uneven heating during the preparation of cooked foods, and a method for improving even cooking using the same. [Solution] The above problem is solved by an oil and fat composition for improving the cooking process of cooked foods, characterized in that the oil and fat composition contains edible oil and fat and starch, wherein the edible oil and fat constitute 50.0% or more by mass of 100% by mass of the oil and fat composition, and the starch constitutes 0.1% or more by mass of 100% by mass of the oil and fat composition.

Description

Technical Field

[0001] The present disclosure relates to an oil composition for improving heat penetration and heating unevenness during cooking of meat products and starch-containing sauces, and a method for improving heat penetration using the same.

Background Art

[0002] During the heat cooking of meat products such as hamburgers and starch-containing sauces such as white sauce, uneven baking and uneven heating often occur, and various devices have been made to improve this heat penetration.

[0003] For example, as a method for improving heat penetration and uneven heating in foods to be heat-processed, heating slowly at a low output, weakening the fire after overshooting the target temperature, etc. are known. Also, in the case of hamburgers, it is known not to make it too thick during molding, and to pierce with a bamboo skewer during baking and confirm by the color of the gravy.

[0004] Further, Patent Document 1 discloses that in a heat cooker having a baking net on which an object to be cooked is placed and a plurality of heaters provided above and below sandwiching the baking net, by providing directivity to the plurality of heaters and making the heat radiation surface angles different from each other, uneven heating of the object to be cooked can be eliminated. Patent Document 2 discloses that by blocking the upper heating part of the baking chamber of the oven body into a plurality of blocks and controlling the temperature for each block, uneven heating can be prevented. However, the technologies disclosed in Patent Document 1 and Patent Document 2 require the introduction of new cooking appliances, are structurally unsuitable for industrial production-type manufacturing lines, and furthermore, it has been difficult to obtain a heat unevenness improvement effect satisfactory to consumers.

[0005] On the other hand, Patent Document 3 discloses that by pre-standardizing the moisture content within food ingredients for food to be heated (cooked), the heating time for food can be shortened and uneven heating of cooked food can be reduced. However, this technology requires a process of maintaining the food ingredients in an unfrozen temperature range below 0°C to standardize the moisture content within the ingredients for heating, which complicates the manufacturing process and reduces productivity. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2011-242063 [Patent Document 2] Japanese Patent Publication No. 2003-070410 [Patent Document 3] Japanese Patent Publication No. 2003-219810 [Overview of the project] [Problems that the invention aims to solve]

[0007] This invention has been made in view of these circumstances, and aims to provide an oil and fat composition that improves even cooking and uneven heating during the cooking of heated foods, and a method for improving even cooking using the same. [Means for solving the problem]

[0008] The inventors conducted thorough research and discovered that the above problems can be solved by specifying the proportions of edible oil and starch in an oil composition containing edible oil and starch, thus completing the present invention. In other words, the present invention provides the following:

[0009] (1) A first aspect of the present invention is a fat and oil composition containing edible oil and starch, characterized in that the edible oil and oil is present in an amount of 50.0% by mass or more of 100% by mass of the fat and oil composition, and the starch is present in an amount of 0.1% by mass or more of 100% by mass of the fat and oil composition, and is a fat and oil composition for improving the cooking of heated foods.

[0010] (2) A second aspect of the present invention is the cooking-improving oil composition described in (1), further characterized in that it contains 0.1% by mass or more of an organic acid monoglyceride in 100% by mass of the oil composition.

[0011] (3) A third aspect of the present invention is the cooking-improving oil composition described in (2), characterized in that the organic acid monoglyceride is succinic acid monoglyceride.

[0012] (4) A fourth aspect of the present invention is a cooking-enhancing oil composition according to (1) or (2), characterized in that it is added in an amount of 0.50% by mass or more of the cooked food by 100% by mass.

[0013] (5) A fifth aspect of the present invention is a cooking oil composition for improving cooking time as described in (1) or (2), characterized in that the cooked food is a meat product or a starch-containing sauce.

[0014] (6) A sixth aspect of the present invention is a cooked food characterized in that the cooking-enhancing oil composition described in (1) or (2) is contained in an amount of 0.50% by mass or more of the cooked food by mass.

[0015] (7) A seventh aspect of the present invention is a method for improving the cooking of cooked food, characterized by adding edible oil and starch to the raw materials of cooked food and then cooking them.

[0016] (8) An eighth aspect of the present invention is a method for improving the cooking of a heat-cooked food as described in (7), further characterized by adding an organic acid monoglyceride and then heating the food.

[0017] (9) The ninth aspect of the present invention is a method for improving the heat penetration of the heat - cooked food described in (8), wherein in 100% by mass of the heat - cooked food, the edible oil is added at 0.25% by mass or more, the starch is added at 0.01% by mass or more, and the organic acid monoglyceride is added at 0.01% by mass or more.

[0018] (10) The tenth aspect of the present invention is a method for improving the heat penetration of a heat - cooked food, which is characterized by adding the oil - based composition for improving heat penetration according to claim 1 or 2 to the heat - cooked food and then performing heat - cooking.

Advantages of the Invention

[0019] According to the present invention, it is possible to provide an oil - based composition for improving heat penetration and a method for improving heat penetration using the same during the cooking of heat - cooked foods. Furthermore, in meat products, it is possible to suppress the dripping of gravy during heat - cooking.

Brief Description of the Drawings

[0020] [Figure 1] It is a graph comparing the oil content in hamburgers when baked with the addition of the oil - based composition for improving heat penetration of the present invention and when baked without the addition. [Figure 2] It is a thermograph photo comparing the temperature difference when heating white sauce with the addition of the oil - based composition for improving heat penetration of the present invention and when heating with the addition of rapeseed oil.

Modes for Carrying Out the Invention

[0021] Hereinafter, an embodiment of the present invention will be described in detail. However, the following embodiments are presented for illustrative purposes, and the present invention is not limited to the embodiments shown below.

[0022] In this specification, "heating unevenness" means that the cooking state of the heat-cooked food is not uniform. For example, the heat is not evenly applied to the food, resulting in uneven browning color, a large temperature difference inside the food, or raw parts inside the food. Also, "improvement of heat penetration" means that the heating spreads to the inside of the food in a short time and the food is improved to a state where there is no uneven baking or heating unevenness inside the food.

[0023] In this specification, "heat-cooked food" means food cooked by heat treatment. The "heating" methods include baking, frying, deep-frying, boiling, stewing, steaming, microwave irradiation, and the like. Also, in this specification, the ratio of the oil and fat composition and each component of the present invention added to the heat-cooked food is the value before the heat treatment.

[0024] <Oil and fat composition for improving heat penetration> The oil and fat composition for improving heat penetration for heat-cooked food of the present invention (hereinafter, also simply referred to as "this oil and fat composition") is an oil and fat composition containing edible oil and starch. Further, it preferably contains an organic acid monoglyceride, and more preferably the organic acid monoglyceride is succinic acid monoglyceride.

[0025] By adding this oil and fat composition to the heat-cooked food, uneven heating of the food after heat cooking can be suppressed and the heat penetration can be improved. Also, in meat products, dripping of gravy can be suppressed. Further, even when the food after heat cooking is frozen once and then reheated in a microwave oven or the like (ranging up), a food with good heat penetration and no uneven heating in a short time can be provided.

[0026] The action and mechanism by which this oil and fat composition exhibits the effect of improving heat penetration are presumed as follows. First, by containing edible oil, it is easier to warm up compared to water, and the heat penetration of the heat-cooked food is improved. Next, by containing starch, the moisture of the cooked food is retained in the starch, and the evaporation of moisture during heating is suppressed. Therefore, heat loss due to the heat of vaporization of moisture during heating is less likely to occur, and the heat penetration becomes good.

[0027] Furthermore, by adding organic acid monoglycerides, the oil composition can be evenly distributed throughout the ingredients of cooked foods, thus reducing uneven heating. In addition, the oil composition containing starch is evenly dispersed throughout the ingredients of cooked foods, which is presumed to improve even cooking and suppress dripping during the cooking of meat products and other foods.

[0028] The dosage form of this oil and fat composition is not particularly limited, but may be solid, semi-solid, powder, or chip-shaped. It is preferable that it be liquid at room temperature from the viewpoint of dispersibility in cooked foods.

[0029] This oil and fat composition is not particularly limited as long as it is a food that is heated, but it can be used in meat products such as hamburgers, meatballs, chicken meatballs, minced meat cutlets, steamed buns, meat shumai, meat dumplings, meatballs, stuffed cabbage rolls, mapo tofu, mapo eggplant, chicken nuggets, sausages, pâté, terrine, processed meat, steak, tonkatsu, karaage, roast pork, pork sauté, spare ribs, fried chicken, roast chicken, chicken cutlets, yakitori, yakiniku, roast beef, bacon, ham, etc.

[0030] Furthermore, it can be used in liquid or semi-solid sauces such as white sauce, cream sauce, demi-glace sauce, brown sauce, gravy sauce, bolognese sauce, Alfredo sauce, carbonara sauce, curry sauce, thickened sauce, tomato sauce, and gratin, as well as in foods using these sauces. Among these liquid or semi-solid sauces, it can be used particularly suitably in starch-containing sauces.

[0031] Furthermore, it can be used in potato processed foods such as croquettes and hash browns. In addition, it can be used in egg processed foods such as omelets, and processed seafood products.

[0032] In particular, it can be suitably used with meat products, liquid or semi-solid sauces and foods using them, and potato processed foods, and is especially suitable for use with meat products and starch-containing sauces.

[0033] Starch-containing sauces are liquid or semi-solid sauces that contain starchy raw materials. The starchy raw materials contained in starch-containing sauces include wheat flour (such as cake flour, all-purpose flour, semi-strong flour, and strong flour), as well as starchy grain flours such as wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, and Job's tears flour, and also raw starch and starch materials that have undergone one or more processing treatments selected from the group consisting of chemical processing, physical processing, or oil processing.

[0034] The details of each configuration are as follows:

[0035] (edible fats and oils) The edible oils and fats used in the present invention include vegetable oils such as rapeseed oil, corn oil, soybean oil, and palm oil, as well as animal oils such as lard, beef tallow, and milk fat. Furthermore, mixed oils of two or more of these, hydrogenated oils, fractionated oils, and transesterified oils thereof are also included.

[0036] The edible oil content in this oil composition is 50.0% by mass or more of 100% by mass of the oil composition. If the edible oil content is less than 50.0% by mass, a sufficient cooking improvement effect cannot be obtained. The lower limit of the edible oil content is preferably 66.7% by mass or more, and more preferably 90.0% by mass or more, of 100% by mass of the cooking improvement oil composition.

[0037] Edible oils and fats are preferably liquid at room temperature. Being liquid at room temperature allows the oil to reach every part of the food, resulting in better cooking. Examples of liquid edible oils and fats at room temperature include rapeseed oil, corn oil, and soybean oil. Here, "room temperature" refers to 20°C.

[0038] (starch) The starch used in the present invention is not particularly limited as long as it is a starch commonly used in food, but it includes raw starch and starch material that has been subjected to one or more processing treatments selected from the group consisting of chemical processing, physical processing, or oil processing. The starch material may be used individually or as a mixture of two or more.

[0039] More specifically, the starch materials include corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and their modified starches (for example, those that have undergone acetylation, etherification, phosphate crosslinking, adipic acid crosslinking, etc., either alone or in combination), as well as these raw starches that have undergone the above processing treatments. Among these, glutinous rice starch, and especially gelatinized glutinous rice starch, are preferred.

[0040] The starch content in this oil and fat composition is 0.1% by mass or more per 100% by mass of the oil and fat composition. If the starch content is less than 0.1% by mass, a sufficient effect of improving cooking efficiency cannot be obtained. The lower limit of the starch content is preferably 0.4% by mass or more, and more preferably 0.8% by mass or more, per 100% by mass of the oil and fat composition. The upper limit is preferably 20.0% by mass or less, and more preferably 13.3% by mass or less, per 100% by mass of the oil and fat composition.

[0041] (Organic acid monoglycerides) This oil and fat composition preferably contains organic acid monoglycerides. Organic acid monoglycerides are monoglycerides in which the hydroxyl group of a monoglyceride is esterified with an organic acid, and are widely used as emulsifiers for food.

[0042] Examples of organic acid monoglycerides include succinic acid monoglyceride, citrate monoglyceride, diacetyl tartaric acid monoglyceride, and acetate monoglyceride. Among these, succinic acid monoglyceride is more preferred because, compared to other organic acid monoglycerides, it not only improves emulsification but also prevents the shrinkage of proteins in meat products due to heating. This also leads to reduced drip, improved yield, and improved cooking by suppressing moisture evaporation.

[0043] The content of organic acid monoglycerides in this oil and fat composition is preferably 0.1% by mass or more per 100% by mass of the oil and fat composition. If the organic acid monoglycerides are 0.1% by mass or more, the effect of improving heat distribution will be even better. The lower limit of the organic acid monoglyceride content is preferably 0.5% by mass or more, and more preferably 1.5% by mass or more, per 100% by mass of the oil and fat composition. The upper limit is preferably 30.0% by mass or less, and more preferably 20.0% by mass or less, per 100% by mass of the oil and fat composition.

[0044] (Other ingredients) The cooking-enhancing oil composition of the present invention may contain, to the extent that it does not impair the effects of the present invention, pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (phosphates, glutamates, citrates, glucons, carbonates, etc.), proteins (milk proteins, soy proteins, egg whites, wheat proteins, etc.), amino acids, enzymes (transglutaminase, proteases, etc.), carbohydrates, dietary fiber, pigments, antioxidants, seasonings such as various broths, vinegars, soy sauce, and salt, flavorings, extracts, fragrances, pulverized food materials, etc.

[0045] Furthermore, in addition to organic acid monoglycerides, this oil and fat composition may contain other emulsifiers for purposes such as emulsification and oil and fat crystal adjustment. Other emulsifiers include synthetic emulsifiers such as glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose isobutyric acid acetate, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan monoglycerides, as well as non-synthetic emulsifiers such as soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, and enzyme-treated egg yolk. One or more emulsifiers selected from these may be used.

[0046] (Amount of this oil composition added) It is preferable to add this oil and fat composition in an amount of 0.50% by mass or more per 100% by mass of the cooked food. If the amount of this oil and fat composition is 0.50% by mass or more, the effect of improving cooking is good. The lower limit is more preferably 1.00% by mass or more, and even more preferably 7.00% by mass or more. The upper limit is more preferably 20.0% by mass or less, and even more preferably 10.0% by mass or less. If the amount of this oil and fat composition is 20.0% by mass or less, it will not affect the physical properties of the cooked food.

[0047] (Method for producing this oil and fat composition) The method for producing this oil and fat composition is not particularly limited, and known methods can be used, but preferred methods are described below. (1) Prepare edible oils and fats, heat them, and dissolve raw materials such as organic acid monoglycerides and antioxidants as needed. (2) Add starch to this. (3) After that, if necessary, pre-cool the mixture to the extent that no oil crystals precipitate, and then proceed with the cooling process and the kneading process.

[0048] <Cooked food> In one aspect of the present invention, a cooked food can be provided in which the oil and fat composition is contained in an amount of 0.50% by mass or more of the cooked food by mass. If the oil and fat composition is present in an amount of 0.50% by mass or more, the cooked food will have a good effect in improving the cooking process.

[0049] <Methods to improve the cooking of cooked foods> In one aspect of the present invention, a method for improving the cooking of cooked foods can be provided by adding edible oils and starches that are liquid at room temperature to the raw materials of cooked foods and then cooking them. Furthermore, it is preferable to add organic acid monoglycerides, and it is even more preferable that these edible oils and fats, starches, and organic acid monoglycerides are the present oil composition.

[0050] Furthermore, in one aspect of the present invention, a method for improving the cooking of cooked foods can be provided by soaking or injecting a mixture of edible oils and starches that are liquid at room temperature into an existing seasoning liquid before cooking the raw materials of cooked foods (e.g., meat). It is preferable to mix organic acid monoglycerides into the seasoning liquid, and it is even more preferable to mix the present oil composition as the edible oil, starch, and organic acid monoglycerides.

[0051] As an example of a method to improve the cooking time of cooked foods, we will show a method for improving the cooking time of hamburgers. (Hamburg steak) (1) Put the ground beef, ground pork, powdered seasoning, liquid seasoning, starch, egg white, and water into a blender and mix. (2) Next, add the soy protein that has been rehydrated with hot water and mix. (3) Next, add the mixture of sautéed onions and dried breadcrumbs and mix. (4) Add the oil composition and mix to make the hamburger patty mixture. Afterward, shape the hamburger patties as desired and cook them in a frying pan or oven.

[0052] In step (4) above, it is preferable that the oil and fat composition be added in the cooked food in such a way that, as a lower limit, the amount of edible oil and fat is 0.25% by mass or more, the amount of starch is 0.01% by mass or more, and the amount of organic acid monoglycerides is 0.01% by mass or more. Furthermore, it is preferable that, as an upper limit, the amount of edible oil and fat is 9.75% by mass or less, the amount of starch is 0.5% by mass or less, and the amount of organic acid monoglycerides is 0.5% by mass or less.

[0053] As an example of a method to improve the cooking time of cooked foods, we will show a method for improving the cooking time of fried chicken. (Fried Chicken) (1) Add an appropriate amount of this oil composition to a commercially available liquid seasoning and mix to prepare a mixed seasoning. (2) Marinate the bite-sized pieces of chicken thigh in the mixed seasoning from (1) for at least 30 minutes. If the commercially available seasoning is in powder form, you can apply or sprinkle it over the entire chicken thigh. Next, deep-fry the marinated chicken thighs in oil at the appropriate temperature.

[0054] Although the present invention has been described above based on the above embodiments, the present invention is not limited to the contents of the above embodiments, and can be modified as appropriate without departing from the present invention. In other words, all other embodiments, examples, and operational techniques made by those skilled in the art based on these embodiments are of course included in the scope of the present invention. [Examples]

[0055] The present invention will be described in more detail below with reference to examples and comparative examples. However, the present invention is not limited in any way by the following examples.

[0056] (Examples 1-21, Comparative Examples 1-6) Using the manufacturing method described above, fat and oil compositions were prepared according to the formulation conditions of the examples and comparative examples shown in Tables 1 and 2. Then, during the production of hamburgers and white sauce, the amounts of these fat and oil compositions shown in Tables 1 and 2 were added, and the following tests were conducted.

[0057] <Testing with hamburgers> Hamburger patties were prepared using the following materials and the oil and fat compositions described in the examples and comparative examples, according to the above methods (1) to (4) for improving the cooking process of cooked foods.

[0058] (Hamburger ingredient proportions) (Material) (mass%) Ground beef 35.0 Ground pork 15.0 Soy protein 4.0 Rehydrating water 8.0 Frozen sautéed onions 16.0 Dry breadcrumbs 6.5 White wine 0.5 Salt 0.5 Nutmeg 0.05 Soy sauce 1.5 Caster sugar 1.5 Edible starch (potato) 2.0 Egg white 3.0 water 1.5 Oil composition 5.0 Total 100.0

[0059] [Test 1] Time to reach 70°C during hamburger cooking The time it took for the inside of the hamburger to reach 70°C when the above hamburger was baked in an oven was measured. Specifically, the measurement was performed using the following method. (5) Hamburger patties were formed in an environment with a product temperature of 14°C, with each patty weighing 130g. At this time, a temperature data logger (Super Thermochron, manufactured by Analog Devices, Inc.) was inserted into the center of each hamburger patty. (6) The formed hamburgers were placed in a steam convection oven (RATIONAL icombiPro) and baked at 200°C for 12 minutes. (7) After baking, remove the hamburgers from the oven and let them rest for 10 minutes. (8) The temperature data logger was removed from the hamburger, and the time to reach 70°C was measured from the temperature history data and evaluated on a four-point scale according to the following criteria. ◎: Less than 850 seconds ○: 850 seconds or more but less than 900 seconds △: 900 seconds or more but less than 950 seconds ×: More than 900 seconds

[0060] [Test 2] Internal temperature of hamburger patty when microwaved Hamburgers baked under the conditions of Test 1 were frozen, and the internal temperature of the hamburgers was measured after thawing and reheating them in a microwave oven (hereinafter also referred to as "microwave reheating"). Specifically, the measurement was performed using the following method. (9) The hamburgers, which were baked in (6) without inserting the temperature data logger in (5) above and left to stand for 10 minutes in (7), were placed in a nylon polyethylene bag and frozen in a freezer at -18°C. (10) The next day, I took out the frozen hamburger patty and microwaved it in a Panasonic NE-T159C microwave oven at 500W for 3 minutes and 20 seconds. (11) Remove the hamburger from the microwave and let it sit for 1 minute. (12) The hamburger patty was sliced ​​from the center, and the surface temperature of the center of the slice was measured using a compact thermal imaging camera (FLIR-C2, manufactured by FLIR Systems), and evaluated on a four-point scale according to the following criteria. ◎: 63℃ or higher ○: 60℃ or higher and less than 63℃ △: 57℃ or higher and less than 60℃ ×: Below 57℃

[0061] As is clear from the results shown in Tables 1-2, the hamburgers to which the fat compositions of Examples 1-21 were added showed good internal cooking during baking (Test 1) and also showed good internal cooking during microwave heating (Test 2). On the other hand, the hamburgers to which the fat compositions of Comparative Examples 1-6 were added all showed poor internal cooking.

[0062] <Testing with starch-containing sauce> White sauces containing the oil and fat compositions described in the Examples and Comparative Examples were prepared using the following manufacturing method. (1) Put the butter roux into a Hot Mix (THM-23L, manufactured by Nakai Machinery Industry Co., Ltd.), a multi-purpose mixer equipped with an IH heating system, and melt it. (2) Remove the blender bowl containing the melted butter roux from the blender body, and gradually add the milk (including salt and chicken consommé) and heat. (3) Add the oil and fat composition of the example or comparative example and mix to prepare the white sauce.

[0063] (White sauce ingredient proportions) (Material) (mass%) Butter roux (see below) 10.0 Milk 89.5 Salt 0.2 Chicken consommé 0.3 Total 100.0

[0064] (Baguette roux ingredient proportions) (Material) (mass%) Butter 45.0 Cake flour 55.0 Total 100.0

[0065] [Test 3] Average temperature of white sauce when heated in the microwave The temperature of frozen white sauce was measured after it was reheated in a microwave oven. Specifically, the measurement was performed using the following method. (4) Dispense 100g of the prepared white sauce into cups and freeze in a freezer at -18°C. (5) The next day, the frozen white sauce was taken out and heated in a microwave oven (Panasonic NE-T159C) at 500W for 3 minutes and 20 seconds. (6) Remove the white sauce from the microwave and let it sit for 1 minute. (7) The average surface temperature of the top surface of the white sauce was measured using a compact thermal imaging camera (FLIR-C2, manufactured by FLIR Systems), and evaluated on a four-point scale according to the following criteria. ◎: 70℃ or higher ○: 65℃ or higher and less than 70℃ △: 60℃ or higher but less than 65℃ ×: Below 60℃

[0066] As is clear from the results shown in Tables 1-2, the white sauces to which the fat and oil compositions of Examples 1-21 were added showed good internal cooking during microwave heating (Test 3). On the other hand, the white sauces to which the fat and oil compositions of Comparative Examples 1-6 were added were all inferior to those of Examples 1-21.

[0067] [Table 1]

[0068] [Table 2]

[0069] [Test 4] Amount of oil content after grilling hamburger steak Using the hamburger mixture prepared for [Test 1], seven samples were prepared: one with no fat composition added, one with 1%, 3%, and 5% of the same fat composition as in Example 3 added, and one with 1%, 3%, and 5% of the same fat composition as in Comparative Example 2 added. The fat content in the hamburgers after baking was measured. The addition rate of the fat composition is the ratio to the total mass of the hamburger before the addition of the fat composition.

[0070] The amount of oil in the hamburger after cooking was determined by first grinding the hamburger in a food processor and then pre-treating it using a moisture meter (TURBO SMART SYSTEM5, CEM) under the following conditions. POWER: 60% Temperature: MAX120℃ Constant Weight Method Delta Weight: 0.5 mg Delta Time: 15 seconds Subsequently, the oil content was measured using an oil meter (MKC+ manufactured by Oxford Instruments Ltd.).

[0071] The results are shown in Figure 1. In this test, the higher the oil content in the hamburger patty, the more the drip of meat juices was suppressed. The sample without the added oil composition had the lowest oil content. On the other hand, the sample with 5% of the oil composition from Example 3 added had the highest oil content. These results suggest that a significant drip suppression effect can be obtained by adding 5% or more of this oil composition.

[0072] [Test 5] Uneven heating of white sauce when microwaved. Using the white sauces from Example 3 and Comparative Example 2 used in [Test 3], the uneven heating over time during microwave heating was measured.

[0073] The uneven heating over time during microwave heating was measured using the following method. (1) Prepare the samples for Example 3 and Comparative Example 2 prepared in step (3) of [Test 3]. (2) 90g each of the two samples (white sauce) were dispensed into cups and frozen in a freezer at -18°C. (3) The following day, the frozen sample was microwaved at 500W for 1 minute, left for 30 seconds, and then measured using the thermographic camera described above. (4) The food was then microwaved at 500W for 1 minute, left to stand for 30 seconds, and then measured using the thermographic camera described above (total microwave heating time: 2 minutes). (5) The food was then heated in a microwave oven at 500W for 1 minute, left for 30 seconds, and then measured using the thermographic camera described above (total microwave heating time: 3 minutes). (6) In addition, the thermography measured the minimum temperature, maximum temperature, and average temperature of the measurement surface, and the temperature difference between the minimum and maximum temperatures was also calculated.

[0074] The results are shown in Figure 2. The sample of Example 3, to which this oil composition was added, had a higher average temperature at all measurement points compared to the sample of Comparative Example 2, suggesting that it cooked faster. Furthermore, the temperature difference (the difference between the highest and lowest temperatures) of the sample of Example 3 was smaller at all measurement points compared to the sample of Comparative Example 2, suggesting that uneven heating was also suppressed.

[0075] Based on the above, it has been confirmed that this disclosure provides an oil and fat composition that improves the evenness and uneven heating of cooked foods during cooking, and a method for improving evenness using the same.

Claims

1. An oil and fat composition containing edible oils and starches, The edible oils and fats mentioned above constitute 50.0% by mass or more of 100% by mass of the oil and fat composition. The aforementioned starch is present in an amount of 0.1% by mass or more of 100% by mass of the oil and fat composition. A fat and oil composition for improving the cooking process of heated foods, characterized by the following features.

2. Furthermore, the oil and fat composition for improving the cooking process of heated foods according to claim 1 is characterized by containing 0.1% by mass or more of an organic acid monoglyceride in 100% by mass of the oil and fat composition.

3. The oil and fat composition for improving cooking consistency for cooked foods according to claim 2, characterized in that the organic acid monoglyceride is succinic acid monoglyceride.

4. The cooking-enhancing oil and fat composition for cooking foods according to claim 1 or 2, characterized in that it is added in an amount of 0.50% by mass or more in 100% by mass of the aforementioned cooking food.

5. The cooking oil composition for improving the cooking process of cooked foods according to claim 1 or 2, characterized in that the cooked food is a meat product or a starch-containing sauce.

6. A cooked food characterized in that the cooking-enhancing oil composition described in claim 1 or 2 is contained in an amount of 0.50% by mass or more of the cooked food by mass of 100% of the cooked food.

7. A method for improving the cooking process of cooked foods, characterized by adding edible oils and fats and starch to the raw materials of cooked foods and then cooking them.

8. Furthermore, the method for improving the cooking of a cooked food according to claim 7, characterized by adding an organic acid monoglyceride and then cooking it by heat.

9. The method for improving the cooking of cooked food according to claim 8, characterized in that 0.25% by mass or more of the edible oil and fat, 0.01% by mass or more of the starch, and 0.01% by mass or more of the organic acid monoglyceride are added to 100% by mass of the cooked food.

10. A method for improving the cooking process of a cooked food, characterized by adding the cooking process improving oil composition described in claim 1 or 2 to the cooked food and then cooking it.

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