Release oil for processed meat food

Abstract

Provided is a mold release oil that can prevent a processed meat food from scorching during heat cooking.　The mold release oil for a processed meat food comprises an edible fat or oil and an enzymatically decomposed lecithin, wherein the enzymatically decomposed lecithin is contained in an amount of 0.01-4.5 mass% inclusive in terms of phospholipids. Preferably, the phosphatidic acid content is 50-100 mass% inclusive relative to phospholipids in the enzymatically decomposed lecithin.

Description

[Technical field]

[0001] The present invention relates to a release oil for processed meat foods, a method for preventing processed meat foods from burning, an agent for preventing processed meat foods from burning, and a method for producing processed meat foods. [Background technology]

[0002] 2. Description of the Related Art In the food processing industry, release oils have been used in the past for the purpose of preventing food ingredients from sticking to cooking utensils, baking molds, baking trays, etc. after baking.

[0003] Lecithin has been commonly used as a release oil to obtain the release properties of foods from the viewpoints of economy and effectiveness. However, release oils using lecithin have the problem that they tend to brown when heated, impairing the flavor and appearance of cooked foods. In addition, the release properties are insufficient for some cooked foods.

[0004] Patent Document 1 describes a fat and oil composition for frying containing 0.05% by weight or more and 5% by weight or less of lecithin. However, Patent Document 1 does not disclose or suggest the releasability of processed meat foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] WO2013 / 031332 publication Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a release oil for processed meat foods, a method for preventing processed meat foods from burning, an agent for preventing processed meat foods from burning, and a method for producing processed meat foods. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors discovered that a release oil containing a specific lecithin in edible oil or fat prevents processed meat foods from burning during cooking, and thus completed the present invention.

[0008] That is, in a first aspect, the present invention provides a release oil for processed meat foods, which contains edible oils and fats and enzymatically decomposed lecithin, and which contains the enzymatically decomposed lecithin in an amount of 0.01% by mass or more and 4.5% by mass or less as phospholipids.

[0009] In the release oil according to the present invention, the content of phosphatidic acid relative to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less.

[0010] In the release oil of the present invention, the processed meat food is preferably a food containing minced meat.

[0011] In the release oil of the present invention, the food containing the minced meat is preferably one selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat.

[0012] In a second aspect, the present invention provides a method for preventing burning, which comprises using the release oil for cooking processed meat foods.

[0013] In a third aspect, the present invention provides an anti-sticking agent for processed meat foods, which contains the release oil as an active ingredient.

[0014] In addition, in a fourth aspect, the present invention provides a method for producing a processed meat food, which comprises a step of using the release oil for cooking. Effect of the Invention

[0015] According to the present invention, a release oil that can suppress burning during cooking of processed meat foods can be provided. In addition, a method for suppressing burning during cooking of processed meat foods and a burn inhibitor for processed meat foods can be provided by utilizing the release oil. Furthermore, a method for producing processed meat foods including a step of using the release oil for cooking can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The release oil according to the present invention includes edible oils and fats. The raw oils and fats used for the edible oils and fats are not particularly limited, but include, for example, vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, monkey fat, cacao 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, and synthetic oils and fats such as medium-chain fatty acid triglycerides. In addition, processed oils and fats obtained by subjecting the vegetable oils and fats, animal oils and fats, or synthetic oils and fats to one or more treatments selected from hardening, fractionation, and ester exchange can be used as the raw oils and fats. The edible fats and oils may be one or more selected from these fats and oils, and the edible fats and oils preferably contain one or more selected from soybean oil, rapeseed oil, palm-based fats and oils, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil, and more preferably contain one or more selected from soybean oil, rapeseed oil, and palm-based fats and oils. In this case, the total content of one or more selected from soybean oil, rapeseed oil, palm-based fats and oils, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil in the edible fats and oils is preferably 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass. The palm-based fats and oils referred to here mean palm oil and processed palm oil.

[0017] The melting point of edible fats and oils is preferably 10° C. or lower, more preferably 0° C. or lower. In this specification, melting point means the slip melting point. The slip melting point can be measured in accordance with the Standard Method for Analysis of Fats and Oils 2.2.4.2-1996.

[0018] The enzymatically hydrolyzed lecithin used in the present invention is obtained by enzymatically hydrolyzing vegetable lecithin such as soybean lecithin or egg yolk lecithin with an enzyme such as phospholipase, and is composed mainly of phosphatidic acid and lysolecithin. Any form such as liquid, paste, powder, etc. can be used, but the liquid form is preferred.

[0019] The enzymatically decomposed lecithin preferably contains phosphatidic acid as a main component. The content of phosphatidic acid relative to the phospholipid in the enzymatically decomposed lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, even more preferably 95% by mass or more and 100% by mass or less, and especially preferably 100% by mass.

[0020] The phosphatidylethanolamine content relative to the phospholipids in the enzymatically decomposed lecithin is preferably 5% by mass or less.

[0021] The release oil according to the present invention contains 0.01% by mass or more and 4.5% by mass or less of enzymatically decomposed lecithin as phospholipid, preferably 0.05% by mass or more and 3% by mass or less, more preferably 0.1% by mass or more and 2.8% by mass or less, and even more preferably 0.1% by mass or more and 2.5% by mass or less. If the amount is too large, problems such as smoke generation may occur.

[0022] The release oil according to the present invention may contain, in addition to the edible oil and fat and the enzymatically decomposed lecithin, components that are usually blended in edible oil and fat compositions, within the range that does not impair the effects of the invention. For example, antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, licorice extract, etc.; metal chelating agents such as citric acid and malic acid; vitamins such as vitamin A and vitamin D; silicone; fragrances; emulsifiers, etc.

[0023] The release oil according to the present invention may contain an emulsifier other than the enzymatically decomposed lecithin. Examples of the emulsifier include lecithin other than the enzymatically decomposed lecithin, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, etc. The ratio of the content of the enzymatically decomposed lecithin to the content of the emulsifier including the enzymatically decomposed lecithin in the release oil is preferably 60% by mass or more and 100% by mass or less, more preferably 70% by mass or more and 100% by mass or more, even more preferably 90% by mass or more and 100% by mass or less, and even more preferably 100% by mass.

[0024] The emulsifier is preferably one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters, organic acid monoglycerides, and sorbitan fatty acid esters, more preferably one or more selected from polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, and sorbitan fatty acid esters, and even more preferably polyglycerol fatty acid esters.

[0025] The polyglycerol fatty acid ester preferably has an average degree of polymerization of glycerol of 2 to 20, more preferably 2 to 16, even more preferably 6 to 12, and even more preferably 8 to 12. The HLB is preferably 1.0 to 8.0, more preferably 2.0 to 7.5, even more preferably 3.0 to 7.0, and even more preferably 4.1 to 6.0. The fatty acid is preferably one or more selected from oleic acid, behenic acid, and erucic acid, and more preferably oleic acid.

[0026] There is no particular limitation on the processed meat food to which the release oil of the present invention is applied. The meat raw material used is not particularly limited, and includes meat of livestock such as beef, pork, and sheep, poultry such as chicken, duck, and duck, fish meat, etc.

[0027] The processed meat food is preferably a food containing minced meat. The raw material of the minced meat is not particularly limited, and may be meat of livestock such as beef, pork, and lamb, meat of poultry such as chicken, duck, and duck, fish meat, etc., and is preferably one or more selected from beef, pork, and chicken, and more preferably one or two selected from beef and pork. If a specific raw material of minced meat is used, it is likely to burn, and the effect of the present invention can be significantly obtained.

[0028] Furthermore, the processed meat food includes foods containing minced meat such as hamburger steak, meatballs, meatloaf, and stir-fried minced meat, preferably hamburger steak, meatballs, and meatballs, and more preferably hamburger steak.

[0029] Examples of the stir-fried minced meat include mapo tofu, stir-fried eggplant and minced meat, gapao rice, and meat sauce.

[0030] The processed meat food may contain ingredients other than meat, such as vegetable proteins, seasonings, spices, flavorings, preservatives, acidulants, thickeners, gelling agents, antioxidants, etc., and vegetables such as onions, carrots, bell peppers, and cabbage.

[0031] On the other hand, the method for producing processed meat foods according to the present invention includes a step of using the release oil during cooking. In this case, it is preferable to include a step of baking the food in a frying pan or on an iron plate. EXAMPLES

[0032] Examples of the present invention will be described below, but the scope of the present invention is not limited to these examples.

[0033] The raw materials for the release oil are as follows: Refined rapeseed oil (manufactured by J-Oil Mills, Inc., melting point below 0°C) Enzymatically hydrolyzed lecithin 1 (Benecoat BMI-40L, phospholipid content 41.6% by mass, phosphatidic acid content 41.6% by mass, phosphatidylethanolamine content 0% by mass, manufactured by Kao Corporation) Enzymatically decomposed lecithin 2 (Resimal EL, phospholipid content 38.2% by mass, phosphatidic acid content 0.76% by mass, phosphatidylethanolamine content 10.1%, manufactured by Riken Vitamin Co., Ltd.) Crude lecithin (Lecithin CL, phospholipid content 62% by mass, phosphatidic acid content 9.9% by mass, phosphatidylethanolamine content 18.3% by mass, manufactured by J-Oil Mills Co., Ltd.) Fractionated lecithin (PC-35, phospholipid content 52.5% by mass, phosphatidic acid content 0% by mass, phosphatidylethanolamine content 10.0% by mass, manufactured by Tsuji Oil Mills) Deoiled lecithin (Lecithin PW, phospholipid content 100% by mass, phosphatidic acid content 11.7% by mass, phosphatidylethanolamine content 29.5% by mass, manufactured by J-Oil Mills Co., Ltd.) Polyglycerol fatty acid ester (Q-175S, HLB4.5, oleic acid, average degree of polymerization 10, Taiyo Kagaku Co., Ltd.)

[0034] The phospholipid composition and content of lecithin were measured by the following method.

[0035] Each lecithin was diluted with chloroform:methanol (2:1) and analyzed under the following conditions. Equipment: HPLC (Thermo SCIENTIFIC) Detector: Charged particle detector Corona Veo Mobile phase: A n-hexane:2-propanol:acetic acid:triethylamine =814.2:170:15:0.8 (volume ratio) B 2-propanol:water:acetic acid:triethylamine =844.2:140:15:0.8 (volume ratio) Column: LiChrospher 100 Diol (5 μm) inner diameter 4.0 x 125 mm [Merck] Column temperature: 55℃ Sample temperature: 20℃ Gradient (flow rate = 1 ml / min) *Linear gradient (see Table 1)

[0036] [Table 1]

[0037] An appropriate mixture of crude lecithin and enzymatically hydrolyzed lecithin 1 was subjected to phospholipid quantification at the Japan Food Analysis Center, and this was used as the true value for the standard.

[0038] <Test Example 1> Refined rapeseed oil was kept at 60°C, and lecithin was added to the mixture shown in Table 2 so that the amount was 5% by mass. After sufficient dissolution, the mixture was allowed to cool to 25°C to obtain a release oil.

[0039] The release property of the obtained release oil was evaluated by the following evaluation method 1. In addition, the coloring was evaluated by the following evaluation method 2. The obtained evaluation results are shown in Table 2.

[0040] <Evaluation method 1: Evaluation of releasability> A: Method for preparing hamburger steak 250 g of commercially available ground beef and pork, 120 mL of milk, and 46 g of Hamburger Helper (House Foods Corporation) were thoroughly mixed, divided into 120 g portions, and molded. B: Evaluation method for releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. 10g of release oil was placed in a frying pan and heated with an IH heater until the surface temperature in the center reached 200°C. 3. Place 120g of the formed hamburger steak on a frying pan and heat for 1 minute. 4. Flip the hamburger and cook for another minute. 5. I turned the frying pan upside down and removed the hamburger from the pan. 6. Repeat steps 1 to 5 above three times. 7. After removing the hamburger, the mass of the frying pan was measured. 8. The difference between the mass measured in 7 above and the mass measured in 1 above was taken as the mass of the burnt part.

[0041] <Evaluation method 2: Coloring evaluation> A:Heating method 3 g of the release oil was placed in a 16 x 125 mm glass test tube and heated in an oil bath at 200°C for 15 minutes. B: Method for measuring absorbance After heating, the sample was cooled and the absorbance at 520 nm was measured. As a control, refined rapeseed oil was used, and measurements were taken after diluting with refined rapeseed oil as necessary. The absorbance at 520 nm was measured before heating, and the difference from the measured value after heating was calculated. A UV-visible spectrophotometer (UV-2450; Shimadzu Corporation, 1 cm acrylic cell) was used to measure the absorbance.

[0042] [Table 2]

[0043] As shown in Table 2, the amount of burnt matter was small and the release property was high when enzyme-degraded lecithin 1 and enzyme-degraded lecithin 2 were used. In addition, enzyme-degraded lecithin 1 caused very little coloring of oils and fats.

[0044] <Test Example 2> The release oils of Examples 2-1 and 2-2 were obtained by the same preparation method as in Test Example 1, except that the blending ratio in Test Example 1 was changed to the blending ratio shown in Table 3.

[0045] The release properties of the obtained release oil were evaluated by the above-mentioned evaluation method 1. The obtained test results are shown in Table 3.

[0046] [Table 3]

[0047] As shown in Table 3, even when the amount of enzymatically decomposed lecithin was as small as 0.7% by mass (phospholipid content: 0.29% by mass), the releasability was higher than that of Comparative Examples 1-1 to 1-3.

[0048] <Test Example 3> Refined rapeseed oil was kept at 60°C, and lecithin and polyglycerol fatty acid ester were added in the ratio shown in Table 4. After fully dissolving, the mixture was allowed to cool to 25°C to obtain a release oil.

[0049] The release properties of the obtained release oil were evaluated by the evaluation method 3. The obtained test results are shown in Table 4.

[0050] <Evaluation method 3: Evaluation of releasability of hamburger steak> A: Method for preparing hamburger steak 250 g of commercially available ground beef and pork, 120 mL of milk, and 46 g of Hamburger Helper (House Foods Corporation) were thoroughly mixed, divided into 50 g portions, and molded. B: Evaluation method for releasability 1. The mass of a stainless steel frying pan with a diameter of 22 cm was measured. 2. 10g of release oil was placed in a frying pan and heated with an IH heater until the surface temperature in the center reached 200℃. 3. Spread 50g of the formed hamburger steak evenly over the surface of the frying pan and heat for 1 minute. 4. The frying pan was turned upside down, the hamburger steak was removed, and the mass was measured. 5. The difference between the weight measured in step 4 and the weight measured in step 1 was taken as the mass of the burnt part.

[0051] [Table 4]

[0052] As shown in Table 4, when a release oil containing enzymatically decomposed lecithin and polyglycerol fatty acid ester was used, the amount of burnt matter was small and a release effect was observed.

Claims

1. A method for preventing burning of processed meat foods, comprising using a release oil obtained by adding enzymatically decomposed lecithin to edible oils and fats for cooking the foods, the method comprising the steps of: The release oil contains the enzymatically decomposed lecithin in an amount of 0.01% by mass or more and 4.5% by mass or less as a phospholipid, The processed meat food is a food containing minced meat selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat.

2. The method for suppressing burning according to claim 1, wherein the content of phosphatidic acid relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less.

3. A release oil containing edible oils and fats and enzymatically decomposed lecithin, the release oil containing 0.01% by mass or more and 4.5% by mass or less of the enzymatically decomposed lecithin as phospholipids, as an active ingredient, and an anti-sticking agent for use in cooking foods containing minced meat selected from the group consisting of hamburger steak, meatballs, meatballs, meatloaf, and stir-fried minced meat as a processed meat food.

4. An anti-sticking agent as described in claim 3, wherein the phosphatidic acid content relative to the phospholipids in the enzymatically decomposed lecithin is 50% by mass or more and 100% by mass or less.

5. A method for producing a food containing minced meat, comprising a step of using a release oil containing edible oil and enzymatically hydrolyzed lecithin, the release oil containing 0.01% by mass or more and 4.5% by mass or less of the enzymatically hydrolyzed lecithin as phospholipids, for cooking a processed meat food, the processed meat food being a food containing minced meat selected from the group consisting of hamburger steak, meatball, meatball, meatloaf, and stir-fried minced meat.

6. A method for producing a food containing minced meat as described in claim 5, wherein the phosphatidic acid content relative to phospholipids in the enzymatically hydrolyzed lecithin is 50% by mass or more and 100% by mass or less.

Images