Syneresis inhibitor using powdered oil

Abstract

To provide a technique that imparts freezing and thawing resistance and syneresis inhibitory effect to bean curd, processed meat products and the like.SOLUTION: A syneresis inhibitor contains dry powdered oil and fat. The powdered oil and fat are dissolved again to obtain an oil-in-water emulsion, which has a median diameter of 0.3 to 2.0 μm.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a syneresis inhibitor using powdered oil. [Background technology]

[0002] Tofu and processed meat foods have a problem of dehydration during processing (especially when cooked) and during distribution and storage. Furthermore, in recent years, they are often distributed frozen and thawed before consumption, which causes problems such as dehydration and deterioration of texture when thawed, and improvements were desired.

[0003] As a method for suppressing syneresis, the techniques of Patent Documents 1 to 4 are known, but Patent Documents 1 and 2 cause a strange flavor derived from the preparation. Patent Documents 3 and 4 use a thickener or hardened oil, which makes the texture hard. Therefore, there is room for improvement in the method for suppressing syneresis. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2017 / 104807 [Patent Document 2] JP 2016-103992 A [Patent Document 3] JP 2014-076041 A [Patent Document 4] International Publication No. 2018 / 174204 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention has been made in consideration of the above circumstances, and an object of the present invention is to provide a technique for imparting cold thawing resistance and syneresis suppression effects to tofu, processed meat foods, and the like. [Means for solving the problem]

[0006] In order to solve the above problems, the syneresis inhibitor of the present invention is characterized in that it contains a dry type powdered oil, and the median diameter of an oil-in-water emulsion obtained by redissolving the powdered oil is 0.3 to 2.0 μm. Effect of the Invention

[0007] The syneresis inhibitor of the present invention imparts cold thawing resistance and syneresis inhibitory effects to tofu, processed meat foods, and the like. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will be described in detail below.

[0009] In the present invention, the oils and fats used in the powdered oils and fats of the syneresis inhibitor are not particularly limited, and examples thereof include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, cacao butter, lard, beef tallow, milk fat, butter oil, fractionated oils thereof, processed oils (those that have been subjected to one or more of hardening and transesterification), etc. These oils and fats may be used alone or in combination of two or more.

[0010] In the present invention, the powdered oil or fat preferably contains an excipient, such as a protein or its decomposition product, or a carbohydrate.

[0011] Examples of proteins include milk proteins, soybean proteins, wheat proteins, pea proteins, fava bean proteins, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin, etc. Examples of protein hydrolyzates include peptides obtained by hydrolyzing proteins by enzymatic digestion, etc. These may be used alone or in combination of two or more. Among these, milk proteins or hydrolyzates thereof are preferred.

[0012] Examples of milk proteins include caseins such as acid casein, rennet casein, sodium caseinate, potassium caseinate, and the like, whey protein, milk protein concentrate, total milk protein, etc. Examples of decomposition products of milk proteins include milk peptides obtained by hydrolyzing milk proteins by enzymatic digestion, etc. Among these, those in a non-micelle state such as sodium caseinate, potassium caseinate, whey protein, milk peptides, and acid casein are preferred in terms of improving emulsion stability.

[0013] The content of protein or its hydrolysate is not particularly limited, but taking into consideration the viscosity of the emulsion before powderization, etc., it is preferably 0.5 to 10 mass% relative to the total amount of powdered oil or fat, more preferably 1 to 8 mass%, and even more preferably 2 to 6 mass%.

[0014] Examples of carbohydrates include monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as lactose, sucrose, maltose, and trehalose, oligosaccharides, dextrins (corn, cassava, rice, potato, sweet potato, wheat, etc., such as starch syrup, powdered syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and resistant dextrin), and starches (potato starch, corn starch, and waxy corn starch). Examples of suitable polysaccharides include polysaccharides such as wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, etc., thickening polysaccharides (pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, etc.), indigestible carbohydrates, sugar alcohols, etc. These may be used alone or in combination of two or more.

[0015] From the viewpoint of sufficiently increasing emulsifiability, the lower limit of the carbohydrate content is preferably 30% by mass or more, more preferably 35% by mass or more, and even more preferably 40% by mass or more, based on the total mass of the powdered oil and fat. The upper limit of the carbohydrate content is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less, based on the total mass of the powdered oil and fat.

[0016] In the present invention, the powdered oil and fat can be blended with an emulsifier. The emulsifier is not particularly limited as long as it is for food use, and examples thereof include lecithin, saponin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, and processed starch (etherified carboxymethyl starch, hydroxypropyl starch, esterified starch phosphate, sodium octenyl succinate starch, starch acetate, moist heat treated starch, acid treated starch, crosslinked starch, gelatinized starch, etc.). These may be used alone or in combination of two or more.

[0017] The lower limit of the content of the emulsifier is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more, based on the total mass of the powdered oil from the viewpoint of emulsion stability. The upper limit of the content of the emulsifier is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less, based on the total mass of the powdered oil from the viewpoint of flavor and solubility of the powdered oil.

[0018] From the viewpoint of facilitating the production of an oil-in-water emulsion suitable for drying, the HLB value of the emulsifier is preferably 10 or less. Here, the HLB value indicates the molecular weight of the hydrophilic group portion in the total molecular weight of the surfactant, and can be calculated by the Griffin equation (Atlas method).

[0019] When an emulsifier is added to the powdered oil or fat, the oil-soluble emulsifier is usually added to the oil phase, and the water-soluble emulsifier is usually added to the water phase. Antioxidants, colorants, flavors, etc. may be appropriately added to the oil phase and water phase.

[0020] In the present invention, the powdered oil is a dry type powdered oil obtained by drying an oil-in-water emulsion, and when added to water, it becomes the original oil-in-water emulsion, and the oil droplets are redispersed. The median diameter of the redissolved oil-in-water emulsion is 0.3 to 2.0 μm, preferably 0.5 to 1.3 μm. Within this range, the emulsion is excellent in cold thawing resistance and syneresis suppression effect for tofu and processed meat foods. If the median diameter is too small, the oil is less likely to act on starch and protein, and the effect of the oil is not fully exerted. If the median diameter is too large, the dispersibility of the oil droplets decreases, the emulsification of the oil-in-water emulsion becomes unstable, and the syneresis suppression effect is not fully obtained.

[0021] In the present invention, it is preferable that the oil-in-water emulsion obtained by redissolving the powdered oil or fat has a skewness represented by the formula (A) of -1 to 1.

[0022]

number

[0023] The skewness is preferably 0 to 1, and more preferably 0 to 0.5.

[0024] When the skewness represented by formula (A) is -1 to 1, the cold thawing resistance and syneresis suppression effect for tofu, processed meat foods, etc. are excellent. As the skewness increases, the proportion of small particles increases. If the skewness is too large, the oil and fat will not act on starch and protein as easily, and the effect of the oil and fat will not be fully exerted. As the skewness decreases, the proportion of large particles increases. If the skewness is too small, the emulsification of the oil-in-water emulsion will become unstable, and the syneresis suppression effect will not be fully obtained.

[0025] In the present invention, it is preferable that the standard deviation of the particle size of the oil-in-water emulsion obtained by redissolving the powdered oil or fat is 0.3 or less. Standard deviation: A value that indicates the degree of dispersion of data. It is calculated by taking the positive square root of the variance. The more the data is concentrated around the mean, the smaller the value will be (the minimum value is 0), and the more spread out the data is from the mean, the larger the value will be.

[0026] The standard deviation is preferably 0.26 or less, and more preferably 0.20 or less. With a standard deviation of 0.30 or less, the emulsion has excellent cold thawing resistance and syneresis suppression effect for tofu, processed meat foods, etc. The smaller the standard deviation, the narrower and more uniform the particle size distribution becomes, and the more stable the emulsion of the oil-in-water emulsion becomes.

[0027] In the present invention, the oil powder preferably has an oil content of more than 45% by mass, and the ratio of the total amount of the emulsifier and protein or its hydrolysate to the oil is 0.06 or more. Within this range, the oil content is excellent in cold thawing resistance and syneresis suppression effect for tofu and processed meat foods. From this viewpoint, the oil content is more preferably 60% by mass or more. The upper limit is not particularly limited, but in consideration of the emulsion stability of the oil-in-water emulsion, it is, for example, 80% by mass or less. The ratio of the total amount of the emulsifier and protein or its hydrolysate to the oil is more preferably 0.08 or more, and even more preferably 0.12 or more. The upper limit is not particularly limited, but in consideration of the viscosity of the oil-in-water emulsion not being excessively increased, it is, for example, preferably 0.30 or less, and more preferably 0.25 or less.

[0028] In the present invention, the powdered oil preferably has a ratio of emulsifier to oil of 0.015 or more. Within this range, the powdered oil has excellent cold thawing resistance and syneresis suppression effect for tofu and processed meat foods. In particular, the flavor of tofu is improved, and the binding property of processed meat foods is improved. From this viewpoint, the ratio of emulsifier to oil is more preferably 0.025 or more, and even more preferably 0.040 or more. There is no particular upper limit, but in consideration of flavor and the like, for example, it is preferably 0.200 or less, and more preferably 0.170 or less.

[0029] In the present invention, the powdered oil preferably has a ratio of protein or its decomposition product to the oil of 0.043 or more. When the ratio is within this range, the powdered oil has an excellent effect of suppressing syneresis in tofu, processed meat foods, etc. From this viewpoint, Protein or its decomposition products The upper limit is not particularly limited, but in consideration of preventing the viscosity of the oil-in-water emulsion from being excessively increased, the ratio is preferably 0.080 or less, and more preferably 0.070 or less.

[0030] In the present invention, the powdered oil preferably has a ratio of emulsifier to protein or its hydrolyzate of 2.0 or more. When the ratio is within this range, the texture of tofu, processed meat foods, etc. is improved, and the syneresis suppression effect is also improved. From this viewpoint, Protein or its decomposition products The ratio of the emulsifier to the total weight of the oil-in-water emulsion is preferably 2.5 or more. There is no particular upper limit to the ratio, but in consideration of preventing the viscosity of the oil-in-water emulsion from becoming excessively high, the ratio is preferably 4.0 or less, and more preferably 3.5 or less.

[0031] An example of a method for producing the syneresis inhibitor of the present invention will be described below.

[0032] The powdered oil or fat can be obtained by adding an oil phase containing the above-mentioned oil or fat to an aqueous phase containing an excipient, stirring and emulsifying the mixture using a homomixer or the like, and then homogenizing the mixture using a homogenizer or the like to form an oil-in-water emulsion, which is then dried and powdered.

[0033] The oil-in-water emulsion can be dried into a powder by spray drying or freeze drying, and the dry powdered oil obtained by the spray drying or freeze drying method is used.

[0034] The oil-in-water emulsion can be prepared by mixing an aqueous phase containing an excipient with an oil phase containing an oil or fat, for example, by the following emulsification and homogenization steps.

[0035] In the emulsification step, the above-mentioned raw materials are put into the stirring tank of the emulsifier and stirred and mixed. The blending ratio of the oils and fats, excipients, and water among the raw materials is not particularly limited, but can be, for example, within the range of 50 to 200 parts by mass of water per 100 parts by mass of the total amount of the oils and fats and excipients.

[0036] The procedure for blending these is not particularly limited. For example, the excipient may be dispersed in water at room temperature and then stirred under heating; alternatively, the excipient may be dispersed in heated water, stirred until completely dissolved, and then heated and dissolved fats and oils are added dropwise while stirring with a homomixer to emulsify.

[0037] In the homogenization step, the emulsion obtained in the emulsification step is fed to a pressure homogenizer to reduce the oil droplet size. For example, a commercially available pressure homogenizer is used to reduce the oil droplet size to 10 to 250 kgf / cm. 2 The oil droplets can be homogenized by applying pressure of about 100 to 200 MPa to reduce the oil droplet size.

[0038] Next, when the emulsion is dried and powdered by spray drying, the homogenized emulsion is fed to the inlet of a spray dryer by a high-pressure pump, and high-temperature hot air is blown in to spray the emulsion from above into the tank of the spray dryer. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that uses an atomizer or a nozzle to spray the emulsion can be used.

[0039] Next, the spray-dried powder is taken out of the tank of the spray dryer, and then cooled with cold air while being transported in a vibrating fluidized bed or the like, thereby producing a powdered oil or fat. Note that a heat sterilization step or the like can also be provided as appropriate.

[0040] The syneresis inhibitor of the present invention contains the dry type powdered oil described above, and the median diameter of the oil-in-water emulsion obtained by redissolving the powdered oil is 0.3 to 2.0 μm.

[0041] The processed food of the present invention contains the above-mentioned syneresis inhibitor of the present invention. Processed foods are foods produced by various processing and cooking using agricultural products, livestock products, and marine products as raw materials, and examples thereof include soybean processed foods such as tofu, meat processed foods such as hamburger, gelled foods, egg processed foods, nursing care foods, weaning foods, side dishes, frozen foods, and chilled foods. Methods for incorporating the syneresis inhibitor into meat processed foods include a method of directly kneading the meat to incorporate the syneresis inhibitor, a method of blending the syneresis inhibitor into pickle liquid or batter liquid and immersing ingredients in the liquid, and a method of directly injecting pickle liquid into meat. From the viewpoint of effectively suppressing syneresis, a method of directly kneading the meat to incorporate the syneresis inhibitor is particularly preferred.

[0042] The syneresis inhibitor of the present invention has excellent cold thawing resistance and syneresis suppression effect, and can be suitably used for tofu, meat kneading, gelled foods, egg processed foods, etc. Examples of meat kneading include hamburger steaks and meatballs. Examples of tofu include tofu itself, as well as processed tofu foods (grilled tofu, fried tofu, deep-fried tofu, fried tofu, tofu steak, tofu hamburger steak), etc. Examples of gelled foods include jelly, etc. Examples of egg processed foods include tamagoyaki, omelettes, scrambled eggs, chawanmushi, pudding, etc. When used for tofu, the texture is very smooth, the whiteness is high, the smoothness and richness are excellent, and the grassy smell is reduced. When used for meat kneading, the baked loss and shrinkage after baking are small, and the softness is excellent. When used in jelly, it has a high whiteness and a soft texture, and is excellent in smoothness and richness. The amount of the syneresis inhibitor of the present invention to be added is not particularly limited, but for example, for meat kneading, it is 3 to 10% by mass based on the entire meat processed food, for tofu, it is 1.5 to 10% by mass based on the entire tofu, and for jelly, it is 3 to 10% by mass based on the entire jelly. When added as a high-calorie jelly, the syneresis inhibitor effect is further enhanced by adding 10% by mass or more based on the entire jelly. Since powdered oils and fats have almost no moisture content, there is no increase in syneresis due to an increase in moisture content compared to when the same amount of oil and fat is added to a processed food in the form of an oil-in-water emulsion, and the workability during processing is also good.

[0043] The syneresis inhibitor of the present invention can be suitably used in nursing food and baby food. Examples of nursing food include swallowing food, chopped food, blender food, soft food, etc. When the syneresis inhibitor of the present invention is used for nursing food, smoothness and ease of assembly are improved. The amount of the syneresis inhibitor of the present invention added is not particularly limited, but for example, for nursing food, the range of 3 to 20 mass% of the entire nursing food can be exemplified.

[0044] The syneresis inhibitor of the present invention can be blended with one or more starches selected from starches obtained from any raw material (corn, rice, wheat, beans, potatoes, sweet potatoes, tapioca) and processed starches thereof. The syneresis inhibitor of the present invention can further improve the cold thawing resistance and syneresis inhibitory effect by using starches in combination with dry powdered oils and fats. The amount of starches to be added can be, for example, in the range of 0.02 to 60% by weight of starches relative to dry powdered oils and fats. EXAMPLES

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. <Preparation of syneresis inhibitor> An emulsifier (modified starch was added to the water phase) was added to the oils and fats shown in Tables 2 and 4, and the mixture was heated to 60°C to prepare the oil phase. A protein or its hydrolysate and a carbohydrate shown in the same table were added to an equal amount of water (approximately 20°C) based on the powdered oil and fat composition shown in the same table, and the mixture was heated to 60°C to prepare the water phase. The water phase and oil phase were mixed and emulsified, and then the mixture was pressurized at 150 kgf / cm using a pressure homogenizer. 2The mixture was homogenized at a pressure of 1000 MPa to obtain an oil-in-water emulsion as an emulsified liquid. The obtained emulsion was spray-dried at a flow rate of 25 ml / min using a nozzle-type spray dryer to obtain a syneresis inhibitor (powdered oil) with a water content of 1.5% (spray drying conditions: inlet temperature 210° C.). The median diameter and standard deviation of particle diameter of the oil-in-water emulsion obtained by redissolving the obtained dry type powdered oil were measured using a laser diffraction particle size distribution measuring device (SALD-2300, manufactured by Shimadzu Corporation). The skewness is calculated from the particle size distribution obtained by the above measurement using the above formula (A), and can be easily calculated using a spreadsheet software (e.g., Microsoft EXCEL, etc.). It should be noted that Comparative Example 2 is an oil-in-water emulsion (not spray-dried), and the median diameter and standard deviation of particle diameter are values ​​measured after homogenization.

[0046] <Making frozen tofu> 1. Dissolve the modified starch, reduced starch hydrolysate, and magnesium chloride in water. 2. Add soy milk and stir. 3. Add the syneresis inhibitor and mix until uniform (soy milk liquid). 4. Dispense 50ml into containers. 5. Steam for 15 minutes, then turn off the heat and leave to steam for 15 minutes. 6. After cooling, flash freeze.

[0047] [Table 1]

[0048] After freezing overnight, the product was thawed at room temperature, and the amount of water released was measured, the cross section was observed, the whiteness was measured, and a sensory evaluation was performed.

[0049] [Separation amount] A 4g piece was cut from the center of the tofu and placed on filter paper to measure the amount of water absorbed after 3 hours at 20° C. The amount of water absorbed by the filter paper was evaluated as the amount of water released from the tofu according to the following criteria. ◎: Syneresis amount is less than 0.25g ○: Syneresis amount is 0.25g or more and less than 0.27g △: Syneresis amount is 0.27g or more and less than 0.29g ×: Syneresis amount is 0.29g or more

[0050] Section Condition The state of the cross section of the tofu was visually observed and evaluated according to the following criteria. : The texture is very smooth. ○: The texture is slightly rough. △: Rough texture is observed. ×: The texture is significantly rough.

[0051] [Whiteness] The soy milk obtained in the frozen tofu production step 3 was measured with a spectrophotometer, and the Hunter whiteness index was calculated and evaluated according to the following criteria. The higher the whiteness index value, the whiter the tofu. ○: Hunter whiteness is 79.0 or more △: Hunter whiteness is 78.0 or more and less than 79.0 ×: Hunter whiteness is less than 78.0

[0052] A panel of 20 people tasted each type of tofu and rated "smoothness," "richness," and "green flavor" on a scale of 10, with a reference example with no syneresis inhibitor added given a standard score of 5, and the average score was calculated. The closer to 10 points the smoothness and richness were felt to be stronger than the reference example, and the closer to 10 points the weaker the green flavor was felt to be.

[0053] The evaluation panel that evaluated the flavor below prepared 20 sets of tofu with different textures and flavors, performed a one-to-two test (a duo-trio test in which three samples are presented for two types of samples, one of which is presented as a standard sample and participants are asked to select the one that matches the standard sample), and selected people with a correct answer rate of 70% or higher. When conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panelist had a common understanding. In addition, to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test lot numbers and contents of the samples were presented randomly to the panelists without informing them.

[0054] [Sensory evaluation of tofu (smoothness)] ◎: Average "smoothness" score is over 7.5 points ○: Average "smoothness" score is more than 6 points and less than 7.5 points △: Average "smoothness" score is more than 5 points but less than 6 points ×: Average "smoothness" score is 5 points or less

[0055] [Sensory evaluation of tofu (richness)] ◎: Average "richness" score is over 8 points ○: Average "body" score is more than 6 points and less than 8 points △: Average "body" score is more than 5 points and less than 6 points ×: Average "body" score is 5 points or less

[0056] [Sensory evaluation of tofu (grainy smell)] ◎: Average "greenness" score is over 8 points ○: Average "grassiness" score is more than 6 points and less than 8 points △: Average "greenness" score is more than 5 points and less than 6 points ×: Average "greenness" score is 5 points or less

[0057] The results of the above measurements and evaluations are shown in Table 2.

[0058] [Table 2]

[0059] <Preparation of hamburger steak> 1. Combine breadcrumbs and milk. 2. Mix ground beef, ground pork, salt, and oil until homogenous. 3. Add 1, sautéed onion, egg, black pepper, and nutmeg to 2 and mix until smooth. 4. Divide into 100g portions and deflate 20 times. Shape into circles using your hands. 5. Bake at 180℃.

[0060] [Table 3]

[0061] [Burning rate] The amount of drip was calculated from the weight difference before and after baking, and the baking loss rate (%) was calculated from the amount of drip relative to the weight before baking. The baking loss rate was evaluated as the amount of water syneresis before and after baking. The lower the baking loss rate, the more water syneresis is suppressed. Burning loss rate (%) = (weight before firing - weight after firing) / weight before firing x 100 (%) ◎: Burn rate is less than 12% ○: Burn rate is 12% or more and less than 16% △: Burn rate is 16% or more but less than 20% ×: Burn rate is 20% or more

[0062] [Shrinkage rate] The volume before and after firing was measured using a laser volume meter Volscan (Stable Micro Systems), the shrinkage rate (%) was calculated, and evaluated according to the following criteria. The greater the amount of water syneresis before and after firing, the higher the shrinkage rate, so the lower the shrinkage rate, the more water syneresis is suppressed. ◎: Shrinkage rate is less than 5% ○: Shrinkage rate is 5% or more and less than 8% △: Shrinkage rate is 8% or more but less than 12% ×: Shrinkage rate is 12% or more

[0063] [Softness] Using a texture analyzer EZ-SX200N (manufactured by Shimadzu Corporation), the load (N) was measured under conditions of 50% compression and 1 mm / sec, and the results were evaluated according to the following criteria: ⊚: The force applied during compression was 16 N or less. ○: Compression force is 16N or more but less than 17N △: Compression force is 17N or more but less than 20N ×: Compression force is 20N or more

[0064] The results of the above measurements and evaluations are shown in Table 4.

[0065] [Table 4]

[0066] Next, using the syneresis inhibitor (powdered oil) and oil-in-water emulsion in the proportions shown in Table 5, hamburger dough was prepared in the same manner as above with the proportions shown in Table 6, and the differences in moldability and shape retention between the powdered oil and the oil-in-water emulsion were evaluated in terms of the following items. [Moldability (workability)] The ease of forming the dough by hand was evaluated according to the following criteria. ○: The fabric type is well bonded and easy to gather △: Easy to gather, but falls apart when force is applied ×: The dough is not well connected and is difficult to keep together.

[0067] [Shape retention] The dough condition when the formed dough types were arranged on a tray was visually evaluated according to the following criteria. ○: No sagging even after leaving it at room temperature for 5 minutes after molding △: The shape is maintained immediately after leaving it, but it sags within 5 minutes ×: The shape collapses immediately after standing

[0068] The results of the above measurements and evaluations are shown in Table 6.

[0069] [Table 5]

[0070] [Table 6]

[0071] As shown in Table 6, when hamburgers were made using the powdered oil of Example 8 and the oil-in-water emulsion of Comparative Example 2, the dough did not bond well and did not have sufficient shape retention when made using the oil-in-water emulsion, whereas the dough bonded well and had good shape retention when made using powdered oil, demonstrating that the powdered oil is useful not only for syneresis suppression effects but also in terms of workability.

[0072] <Preparation of nursing care food (mixed food)> The blended diet was prepared according to the following procedure. 1. Combine all the ingredients according to the formula in Table 7 and blend in a mixer until it becomes a paste. 2.Heat to 90℃ for 3 minutes. 3. Place 50g in each container and cool at room temperature. 4. After cooling, quickly freeze and store at -20℃ for one week.

[0073] [Table 7]

[0074] [Separation amount] 50 g of the prepared frozen blended food was left at room temperature for 3 hours, the amount of water released was measured, and the food was evaluated according to the following criteria. ◎: Syneresis amount is less than 0.50g ○: Syneresis amount is 0.50g or more and less than 0.60g ×: Syneresis amount is 0.60g or more

[0075] [Table 8]

[0076] As shown in Table 8, it was confirmed that the amount of syneresis was suppressed in the mixer diets containing the syneresis inhibitors of Examples 1 and 3 to 8.

[0077] <Preparing frozen tamagoyaki> Frozen omelets were prepared according to the following procedure. 1. Combine all ingredients in a bowl. 2. Add oil to an egg cooker and heat until the surface temperature reaches 150°C. 3. Pour one-third of the total amount of batter mixed in 1 into 2, and roll it up once cooked. 4. Pour in another third of the batter and roll it up once it's cooked. 5. Pour in the remaining batter and roll it up once cooked. 6. Cool slowly at room temperature for 60 minutes, then quickly freeze and store at -20℃ for 3 days.

[0078] [Separation rate] The amount of drip was calculated from the weight difference before freezing and after 2 hours of thawing at room temperature, and the rate of water separation (%) was calculated from the amount of drip relative to the weight before freezing. The rate of water separation was evaluated as the amount of water separation before and after cold thawing. The lower the rate of water separation, the more water separation is suppressed. ◎: Syneresis amount is less than 2.0% ○: Syneresis amount is 2.0% or more and less than 4.0% △: Syneresis amount is 4.0% or more and less than 6.0% ×: Syneresis amount is 6.0% or more

[0079] [Table 9]

[0080] As shown in Table 9, it was confirmed that the amount of syneresis was suppressed in the omelet containing the syneresis inhibitor of Example 2. It was also confirmed that the amount of syneresis was further suppressed in the syneresis inhibitor of Example 2-2, which is a form in which potato starch was added to the syneresis inhibitor of Example 2 (powdered oil or fat).

Claims

1. A syneresis inhibitor comprising a dry type powdered oil and fat, the powdered oil and fat being redissolved to produce an oil-in-water emulsion having a median diameter of 0.3 to 2.0 μm.

2. The syneresis inhibitor according to claim 1 , wherein the standard deviation of particle size of the oil-in-water emulsion is 0.30 or less.

3. The syneresis inhibitor according to claim 1 or 2, wherein the powdered oil has an oil content of more than 45 mass%, and the ratio of the total amount of the emulsifier and the protein or its hydrolyzate to the oil is 0.06 or more.

4. The syneresis inhibitor according to any one of claims 1 to 3, wherein the powdered oil has a ratio of emulsifier to oil of 0.015 or more.

5. The syneresis inhibitor according to any one of claims 1 to 4, wherein the powdered oil has a ratio of protein or its decomposition product to oil of 0.043 or more.

6. The syneresis inhibitor according to any one of claims 1 to 5, wherein the powdered oil or fat has a ratio of emulsifier to protein or its decomposition product of 2.0 or more.

7. The syneresis inhibitor according to any one of claims 1 to 6, which is for tofu.

8. The syneresis inhibitor according to any one of claims 1 to 6, which is for use in kneading livestock meat.

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