Method for manufacturing food products in which oil-containing substances adhere to the outer surface.

Abstract

To provide a manufacturing method of foods with high conveyance tolerance that oil and fat inclusion adheres to outside surface of the food tightly and prevents movement or exfoliation (separation) of the oil and fat inclusion from the food during conveyance of the food.SOLUTION: A manufacturing method of foods with oil and fat inclusion adhering outside surface includes: applying the oil and fat inclusion with a specified viscosity to the outside surface of the food; and cooling to solidify the oil and fat inclusion adhered to the outside surface of the food.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a food product having an oil and fat-containing substance adhered to its outer surface. More specifically, the present invention relates to a method for producing a food product having high transport resistance, in which the oil and fat-containing substance adheres firmly to the outer surface, and the movement or peeling (separation) of the oil and fat-containing substance during the transport of the food product is suppressed. The present invention also relates to a method for improving the transport resistance of a food product having an oil and fat-containing substance adhered to its outer surface.

Background Art

[0002] The appearance of food is one of the important factors that determine its commercial value. Although the demand for frozen foods that can be easily eaten by simply heating them in a microwave oven or the like has been increasing in recent years, it is needless to say that frozen foods are also required to have a favorable appearance when eaten. However, even if a frozen food is produced so as to have a predetermined appearance when eaten, due to the application of loads, vibrations, etc. during the transport of the product, the intended predetermined appearance may not be obtained when the final consumer eats it. Specifically, taking frozen hamburgers, which are one type of frozen food, as an example, even if toppings are applied to specific parts during the production of frozen hamburgers, due to the application of loads, vibrations, etc. during the transport of the product, the toppings may move or peel (separate) from the originally intended parts, and such frozen hamburgers have the problem that the appearance when the final consumer eats them deteriorates. Further, when the topping is applied for the purpose of seasoning (flavoring, etc.) of the hamburger, if it moves or peels from the originally intended part, the flavor of the hamburger may also deteriorate.

[0003] In response to the above problems, it is conceivable to improve the transport resistance by increasing the strength of the food packaging. However, since increasing the strength of the packaging leads to an increase in cost, etc., a method for improving the transport resistance of the food itself is required.

[0004] On the other hand, regarding cream sauces that form toppings on food by being applied to the surface of food and then heated, it has been proposed to include two specific thickeners in the aqueous phase of the cream sauce so that the toppings do not easily peel off the food (Patent Document 1). It has also been proposed to adhere foamed cream to food so that uneven heating does not occur when food is heated in a microwave oven (Patent Document 2). Various proposals have also been made to improve the quality (flavor, melt-in-the-mouth texture, shape retention, etc.) of butter-like seasonings and butter creams (Patent Documents 3-7). [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2012-10616 [Patent Document 2] Japanese Patent Application Publication No. 10-327772 [Patent Document 3] Japanese Patent Publication No. 2006-288314 [Patent Document 4] Japanese Patent Publication No. 2019-187437 [Patent Document 5] Japanese Patent Publication No. 2015-142568 [Patent Document 6] Japanese Patent Publication No. 2015-100333 [Patent Document 7] International Publication No. 2012 / 121010 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The present invention has been made in view of the above circumstances, and the problem it aims to solve is to provide a method for producing food with high transport resistance, in which oil and fat-containing substances firmly adhere to the outer surface of the food, and the movement or peeling (separation) of the oil and fat-containing substances during transport of the food is suppressed. [Means for solving the problem]

[0007] The inventors diligently studied to solve the above-mentioned problems and found that by setting the viscosity of the oil-containing substance to a specific viscosity when attaching it to the outer surface of food, the adhesion of the oil-containing substance to the food can be improved, resulting in food in which the oil-containing substance is firmly attached to the outer surface. Furthermore, an oil-containing substance suitable for use in the manufacturing method of the food was also identified. Based on these findings, the inventors conducted further research and completed the present invention. In other words, the present invention is as follows:

[0008] [1] To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of food, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for producing food in which an oil-containing substance is adhered to the outer surface. [2] The manufacturing method according to [1], wherein the amount of the oil-containing substance to be attached to the outer surface of the food is 0.1 to 20 g per 100 g of the food. [3] The manufacturing method according to [1] or [2], wherein the oil-containing material contains solid fat and liquid oil, and the liquid oil content is 5 to 65% by weight relative to the oil-containing material. [4] The manufacturing method according to [3], wherein the content of the solid fat is 15 to 90% by weight relative to the oil and fat content. [5] The manufacturing method according to any one of [1] to [4], wherein the oil-containing substance contains water, and the amount of water is 60% by weight or less relative to the oil-containing substance. [6] The manufacturing method according to any one of [1] to [5], wherein the oil-containing substance is a water-in-oil emulsion. [7] The manufacturing method according to any one of [1] to [6], wherein the temperature of the oil-containing substance when it is applied to the outer surface of the food is 5 to 30°C. [8] The manufacturing method according to any one of [1] to [7], wherein the oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material. [9] The method for producing the product according to [8], wherein the thickening agent comprises at least one selected from the group consisting of carrageenan, guar gum, locust bean gum, gellan gum, gelatin, and xanthan gum.

[10] The manufacturing method according to any one of [1] to [9], wherein the food is a hamburger.

[11] The manufacturing method according to any one of [1] to

[10] , wherein the food is a frozen food.

[12] The manufacturing method according to any one of [1] to

[11] , wherein the food is for microwave heating cooking.

[13] To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of food, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for improving the transport resistance of food products in which oil-containing substances, including [specific substances], are adhered to the outer surface.

[14] The improvement method according to

[13] , wherein the amount of the oil-containing substance to be attached to the outer surface of the food is 0.1 to 20 g per 100 g of the food.

[15] The improvement method according to

[13] or

[14] , wherein the oil-containing substance contains solid fat and liquid oil, and the liquid oil content is 5 to 65% by weight relative to the oil-containing substance.

[16] The improvement method according to

[15] , wherein the content of the solid fat is 15 to 90% by weight relative to the oil and fat content.

[17] The improvement method according to any one of

[13] to

[16] , wherein the oil-containing substance contains water, and the amount of water is 60% by weight or less relative to the oil-containing substance.

[18] The improvement method according to any one of

[13] to

[17] , wherein the oil-containing substance is a water-in-oil emulsion.

[19] The improvement method according to any one of

[13] to

[18] , wherein the temperature of the oil-containing substance when it is applied to the outer surface of the food is 5 to 30°C.

[20] The improvement method according to any one of

[13] to

[19] , wherein the oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material.

[21] The method for improvement according to

[20] , wherein the thickener contains at least one selected from the group consisting of carrageenan, guar gum, locust bean gum, gellan gum, gelatin, and xanthan gum.

[22] The method for improvement according to any one of

[13] to

[21] , wherein the food is a hamburger.

[23] The method for improvement according to any one of

[13] to

[22] , wherein the food is a frozen food.

[24] The method for improvement according to any one of

[13] to

[23] , wherein the food is for microwave cooking. [Effect of the Invention]

[0009] According to the present invention, there is provided a method for manufacturing a food having high transport resistance, in which the oil and fat-containing substance firmly adheres to the outer surface of the food, and the movement or peeling (separation) of the oil and fat-containing substance from the food during the transport of the food is suppressed. The present invention also provides a method for improving the transport resistance of a food having an oil and fat-containing substance adhered to the outer surface. The method of the present invention can firmly adhere the oil and fat-containing substance to the outer surface of the food and suppress the movement or peeling (separation) of the oil and fat-containing substance from the food during the transport of the food. [Embodiments for Carrying Out the Invention]

[0010] The method for manufacturing a food having an oil and fat-containing substance adhered to the outer surface of the present invention (hereinafter sometimes referred to as "the manufacturing method of the present invention" in this specification) includes adhering the oil and fat-containing substance to the outer surface of the food, and in this case, is characterized in that the oil and fat-containing substance is set to a specific viscosity. By setting the oil and fat-containing substance to a specific viscosity, the binding property with the food can be improved.

[0011] Specifically, the viscosity of the oil-containing substance when adhering to the outer surface of the food is preferably 2 Pa·s or more, more preferably 2.5 Pa·s or more, and particularly preferably 3 Pa·s or more. Also, the viscosity is preferably 100 Pa·s or less, more preferably 80 Pa·s or less, and particularly preferably 60 Pa·s or less. For example, the viscosity is preferably 2 to 100 Pa·s, more preferably 2.5 to 80 Pa·s, and particularly preferably 3 to 60 Pa·s.

[0012] In the present invention, the viscosity of the oil-containing substance is measured by reading the value (viscosity) after rotating for 60 seconds using a C-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model number TVC-7) equipped with a No. 4 rotor.

[0013] The adjustment of the viscosity of the oil-containing substance can be performed, for example, by adjusting the temperature of the oil-containing substance. As one aspect, when the viscosity of the oil-containing substance is higher than the specific viscosity before adhesion to the food (for example, during storage, etc.) (for example, higher than 100 Pa·s), it can be adjusted to the specific viscosity by heating the oil-containing substance. In this case, the heating method of the oil-containing substance is not particularly limited and can be performed by a method known per se or a method analogous thereto. The heating temperature of the oil-containing substance is usually 30°C or less, preferably 25°C or less, more preferably 20°C or less, and particularly preferably 15°C or less. As another aspect, when the viscosity of the oil-containing substance is less than the specific viscosity (for example, less than 2 Pa·s) before adhesion to the food (for example, during storage, etc.), it can be adjusted to the specific viscosity by cooling the oil-containing substance. As another aspect, when the oil-containing substance has the specific viscosity (for example, 2 to 100 Pa·s, etc.) without being heated (for example, at the storage temperature of the oil-containing substance), the oil-containing substance may be directly adhered to the food without temperature control (heating, cooling).

[0014] The oil-containing material used in the manufacturing method of the present invention is not particularly limited as long as it can be adjusted to the specific viscosity mentioned above, but it is preferable that it can melt on the food and become sauce-like when the food is heated (e.g., microwave heating). The type of oil that can be contained in the oil-containing material is not particularly limited as long as it can be used as a food ingredient (edible oil), but examples include edible vegetable oils such as canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, and cottonseed oil; and edible animal oils such as beef tallow, pork tallow, chicken tallow, milk tallow, sheep tallow, and whale oil. Transesterified oils obtained by transesterifying these oils and oils, and hydrogenated oils obtained by hydrogenating these oils and oils can also be used. The oils that can be contained in the oil-containing material may be refined (e.g., salad oil). As fats and oils that may be included in the fat-and-oil mixture, butter (e.g., salted butter, unsalted butter, fermented butter, butter cream, etc.), margarine, fat spread, and shortening may be used. These fats and oils may be used individually or in combination of two or more, so that the fat-and-oil mixture can have the specific viscosity mentioned above when it adheres to food.

[0015] The oil and fat content in the oil and fat-containing material used in the manufacturing method of the present invention is preferably 40% by weight or more, more preferably 45% by weight or more, and even more preferably 50% by weight or more, relative to the oil and fat-containing material, from the viewpoint of moldability of the oil and fat-containing material. Furthermore, the oil and fat-containing material used in the manufacturing method of the present invention may consist only of oil and fat, that is, the oil and fat content may be 100% by weight or less relative to the oil and fat-containing material, but from the viewpoint of ease of adjusting the viscosity of the oil and fat-containing material, it is preferably 95% by weight or less relative to the oil and fat-containing material. For example, the oil and fat content in the oil and fat-containing material is preferably 40 to 100% by weight, more preferably 45 to 95% by weight, and even more preferably 50 to 95% by weight, relative to the oil and fat-containing material.

[0016] In the manufacturing method of the present invention, the oil-containing substance may, in one embodiment, contain solid fat. Here, "solid fat" refers to oil that does not have fluidity at room temperature, and more specifically, oil with a melting point of 25°C or higher. In the present invention, the melting point of the oil is measured by the rising melting point method. Examples of solid fats include hydrogenated oils of the aforementioned edible vegetable oils (e.g., canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, cottonseed oil, etc.), cocoa butter, edible animal fats (e.g., beef tallow, pork tallow, chicken tallow, milk tallow, sheep tallow, whale oil, etc.), butter, margarine, fat spread, shortening, etc.

[0017] When the oil-containing material contains solid fat, its content is preferably 15% by weight or more, more preferably 18% by weight or more, and particularly preferably 20% by weight or more, relative to the oil-containing material, from the viewpoint of moldability of the oil-containing material. In this case, the content of solid fat may be 100% by weight or less relative to the oil-containing material, but from the viewpoint of ease of adjusting the viscosity of the oil-containing material, it is preferably 90% by weight or less, and more preferably 75% by weight or less, relative to the oil-containing material. For example, the content of solid fat in the oil-containing material is preferably 15 to 100% by weight, more preferably 18 to 90% by weight, and particularly preferably 20 to 75% by weight, relative to the oil-containing material.

[0018] In the manufacturing method of the present invention, the oil-containing substance may, in one embodiment, contain liquid oil. Here, "liquid oil" refers to an oil that is fluid at room temperature, and more specifically, an oil or fat with a melting point of less than 25°C. Examples of liquid oils include the aforementioned edible vegetable oils (e.g., canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, grapeseed oil, cottonseed oil, etc.), and salad oil obtained by refining these.

[0019] When the oil-containing material contains liquid oil, the amount of liquid oil is preferably 5% by weight or more, more preferably 8% by weight or more, and particularly preferably 10% by weight or more, relative to the oil-containing material, from the viewpoint of ease of adjusting the viscosity of the oil-containing material. In this case, the amount of liquid oil is preferably 65% ​​by weight or less, more preferably 60% by weight or less, and particularly preferably 55% by weight or less, relative to the oil-containing material, from the viewpoint of moldability of the oil-containing material. For example, the amount of liquid oil in the oil-containing material is preferably 5 to 65% by weight, more preferably 8 to 60% by weight, and particularly preferably 10 to 55% by weight, relative to the oil-containing material.

[0020] In the manufacturing method of the present invention, the oil-containing material used may, in one embodiment, contain both solid fat and liquid oil. In this case, the weight ratio of solid fat to liquid oil (solid fat:liquid oil) is preferably 1:0.1 to 3, more preferably 1:0.5 to 2.5, and particularly preferably 1:1 to 2, from the viewpoint of ease of adjusting the viscosity of the oil-containing material.

[0021] In the manufacturing method of the present invention, the oil-containing substance used may, in one embodiment, further contain water in addition to oil. When the oil-containing substance contains water, the appearance quality of the food obtained by the manufacturing method of the present invention (food in which the oil-containing substance adheres to the outer surface) after heating may be more desirable. For example, when the oil-containing substance contains water, the food obtained by the manufacturing method of the present invention is more likely to have a buttery, whitish residue remaining on the outer surface after heating compared to when the oil-containing substance consists only of oil, resulting in a more desirable appearance. Examples of water that can be contained in the oil-containing substance include distilled water, purified water such as ion-exchanged water, and tap water, but the invention is not limited to these, and any water suitable for food manufacturing may be used.

[0022] When an oil-containing substance contains water, the amount of water is preferably 60% by weight or less, and more preferably 40% by weight or less, relative to the oil-containing substance, from the viewpoint of emulsifying properties of the oil-containing substance. In this case, the amount of water is preferably 5% by weight or more, and more preferably 10% by weight or more, relative to the oil-containing substance, from the viewpoint of ease of adjusting the viscosity of the oil-containing substance. For example, the amount of water in an oil-containing substance is preferably 5 to 60% by weight, and more preferably 10 to 40% by weight, relative to the oil-containing substance.

[0023] In the manufacturing method of the present invention, if the oil-containing substance used further contains water in addition to oil, the oil-containing substance may be emulsified, and emulsification is preferable as it results in a more uniform quality. If the oil-containing substance used in the manufacturing method of the present invention is emulsified, it is more preferable that the oil-containing substance is a water-in-oil emulsion. Here, "water-in-oil emulsion" refers to an emulsion having a water-in-oil (W / O type) emulsion structure (an emulsion structure in which water droplets are uniformly dispersed in the oil phase) with an oil phase (O) as the outer phase (continuous phase) and a water phase (W) as the inner phase (dispersed phase).

[0024] In the manufacturing method of the present invention, the oil-containing material may, in one embodiment, contain solid fat, liquid oil, and water. When the oil-containing material contains solid fat, liquid oil, and water, it can have the aforementioned specific viscosity at a temperature suitable for storage, and such an oil-containing material can be attached to food directly after storage without heating, making it convenient.

[0025] The oil-containing material used in the manufacturing method of the present invention may further contain other components in addition to oils and fats, or in addition to oils and fats and water, as long as the objective of the present invention is not impaired. For example, the oil-containing material may further contain a thickening agent. By containing a thickening agent, the shape retention of the oil-containing material is improved, making it easier to maintain the desired shape regardless of temperature when applied to the outer surface of food.

[0026] Examples of thickeners that can be contained in oil-containing products include carrageenan (e.g., κ-carrageenan, ι-carrageenan, λ-carrageenan), galactomannan (e.g., guar gum, locust bean gum, tara gum, etc.), gellan gum, gelatin, xanthan gum, psyllium seed gum, succinoglycan, cellulose derivatives (e.g., hydroxypropyl methylcellulose, methylcellulose, sodium carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, etc.), pectin (e.g., HM (high methoxyl) pectin, LM (low methoxyl) pectin), fercelan, gum arabic, tragacanth gum, alginic acids (e.g., alginic acid, alginate, alginate ester, etc.), curdlan, pullulan, tamarind seed gum, glucomannan, and the like. Among these, carrageenan, galactomannan (e.g., guar gum, locust bean gum, tara gum, etc.), gellan gum, gelatin, and xanthan gum are preferred, carrageenan, galactomannan (e.g., guar gum, locust bean gum, tara gum, etc.), gellan gum, gelatin, and xanthan gum are preferred, carrageenan, guar gum, locust bean gum, gellan gum, gelatin, and xanthan gum are more preferred, carrageenan, guar gum, locust bean gum, gellan gum, and gelatin are particularly preferred, and carrageenan is the most preferred. These thickeners may be used individually or in combination of two or more.

[0027] When an oil-containing material contains a thickening agent, the amount of the thickening agent is preferably 0.1% by weight or more, more preferably 0.2% by weight or more, and particularly preferably 0.3% by weight or more, relative to the oil-containing material, from the viewpoint of exhibiting a sufficient shape-retention improvement effect. In this case, the amount of the thickening agent is preferably 10% by weight or less, more preferably 7% by weight or less, and particularly preferably 5% by weight or less, relative to the oil-containing material, from the viewpoint of exhibiting a sufficient shape-retention improvement effect. For example, the amount of the thickening agent in an oil-containing material is preferably 0.1 to 10% by weight, more preferably 0.2 to 7% by weight, and particularly preferably 0.3 to 5% by weight, relative to the oil-containing material.

[0028] The method for producing the thickening agent used in the present invention is not particularly limited, and a thickening agent produced by a known method or a similar method may be used. The present invention may also use a commercially available thickening agent.

[0029] In addition to thickeners, oil-containing substances may further contain, for example, emulsifiers, preservatives, pH adjusters, seasonings, flavorings, colorings, etc., added to oil or oil and water. These components may be used individually or in combination of two or more.

[0030] The method for producing oil-containing substances is not particularly limited, and oil-containing substances can be produced by methods known or similar methods. In one embodiment, if the oil-containing substance contains solid fat and liquid oil, it can be produced, for example, by heating and mixing the solid fat and liquid oil. In another embodiment, if the oil-containing substance is a water-in-oil emulsion containing solid fat, liquid oil, and water, it can be produced, for example, by heating and mixing the solid fat and liquid oil, and then emulsifying the resulting mixture by gradually adding water while stirring it with a homogenizer or the like.

[0031] In the manufacturing method of the present invention, the type of food to which the oil-containing substance is attached is not particularly limited as long as it does not impair the purpose of the present invention, but examples include hamburgers, croquettes, fried foods, gratin, doria, pizza, bread, pancakes, and confectionery, with hamburgers being preferred among them. The manufacturing method for the food to which the oil-containing substance is attached is not particularly limited and may be manufactured by a method known in itself or a method equivalent thereto, depending on the type of food, etc.

[0032] In the manufacturing method of the present invention, the method for attaching an oil-containing substance with a specific viscosity to the outer surface of food is not particularly limited as long as it can attach the desired amount of oil-containing substance to the outer surface of food. For example, attachment of an oil-containing substance to food can be done by pouring or coating the oil-containing substance with a specific viscosity onto the outer surface of food. Alternatively, attachment of an oil-containing substance to food can also be done, for example, by preparing an oil-containing substance in a container to a specific viscosity and then pushing, injecting, or dripping the oil-containing substance from the container onto the outer surface of food. Attachment of an oil-containing substance to food can be done manually, but it may also be done using machinery and equipment that can be used in food manufacturing, which is industrially preferable. The oil-containing substance with a specific viscosity may be attached to a portion of the outer surface of food, or to multiple (two or more) portions of the outer surface of food.

[0033] In the manufacturing method of the present invention, the amount of oil-containing substance (oil-containing substance with a specific viscosity) to be attached to the outer surface of the food may be appropriately adjusted depending on the type of food, but is preferably 0.1 to 20 g per 100 g of food, and more preferably 0.3 to 18 g. By having the amount of oil-containing substance attached to the outer surface of the food within this range, the food obtained by the manufacturing method of the present invention (food with oil-containing substance fixed to the outer surface) can have a desirable appearance both before and after cooking. Here, "amount of oil-containing substance attached to the outer surface of the food" means the total amount of oil-containing substance attached to multiple (two or more) parts of the outer surface of the food when the oil-containing substance with a specific viscosity is attached to multiple parts.

[0034] In the manufacturing method of the present invention, the temperature of the oil-containing substance when it is applied to the outer surface of the food is not particularly limited as long as the oil-containing substance reaches the specific viscosity described above, but is usually 30°C or lower, preferably 25°C or lower, more preferably 20°C or lower, and particularly preferably 15°C or lower. Also, the temperature of the oil-containing substance when it is applied to the outer surface of the food is usually 5°C or higher. For example, the temperature of the oil-containing substance when it is applied to the outer surface of the food is usually 5 to 30°C, preferably 5 to 25°C, more preferably 5 to 20°C, and particularly preferably 5 to 15°C.

[0035] In the manufacturing method of the present invention, when a fat-and-oil-containing substance of a specific viscosity is attached to the food, if the temperature of the food is significantly higher than that of the fat-and-oil-containing substance, the attached fat-and-oil-containing substance may melt and flow off the outer surface. Therefore, the temperature of the food when the fat-and-oil-containing substance of a specific viscosity is attached is preferably 5°C or less above the temperature of the fat-and-oil-containing substance, and more preferably lower than the temperature of the fat-and-oil-containing substance. If the food obtained by the manufacturing method of the present invention is a frozen food (described later), the food when the fat-and-oil-containing substance of a specific viscosity is attached may be frozen beforehand.

[0036] The manufacturing method of the present invention may further include, in addition to attaching an oil-containing substance with a specific viscosity to the outer surface of a food product, cooling and solidifying the oil-containing substance attached to the outer surface of the food product. An oil-containing substance with a specific viscosity can adhere to a food product by being cooled and solidified after being attached to the food product.

[0037] In the manufacturing method of the present invention, the method for cooling the oil-containing substance attached to the outer surface of the food is not particularly limited as long as the temperature of the oil-containing substance decreases and solidifies, and can be carried out by a method known or a similar method. If the food obtained by the manufacturing method of the present invention is a frozen food (described later), the food to which the oil-containing substance is attached and the oil-containing substance may be cooled so that they freeze. Also, if the food obtained by the manufacturing method of the present invention is a frozen food, as described above, the food to which the oil-containing substance of a specific viscosity is attached may be frozen beforehand, but the oil-containing substance may be cooled and solidified by attaching it to such a frozen food.

[0038] The manufacturing method of the present invention involves attaching an oil-containing substance of a specific viscosity to the outer surface of a food product, and cooling and solidifying the oil-containing substance attached to the outer surface of the food product. In addition to these steps, other manufacturing steps may be appropriately included depending on the type of food product. For example, the manufacturing method of the present invention may include attaching an oil-containing substance of a specific viscosity to the outer surface of a food product, cooling and solidifying the oil-containing substance attached to the outer surface of the food product, and then placing the resulting food product (food product with the oil-containing substance attached to its outer surface) into a packaging bag. Because the oil-containing substance is firmly attached to the outer surface of the food product obtained by the manufacturing method of the present invention, it is possible to suppress the movement of the oil-containing substance or its detachment (separation) from the food product due to contact between the packaging bag and the oil-containing substance.

[0039] The food product obtained by the manufacturing method of the present invention (a food product in which oil-containing material is fixed to the outer surface) may, in one embodiment, be a frozen food product.

[0040] Food products obtained by the manufacturing method of the present invention (food products in which oil and fat content is fixed to the outer surface) can be heated to melt the oil and fat content fixed to the outer surface, resulting in a state suitable for consumption (e.g., sauce-like). The method of heating the food products obtained by the manufacturing method of the present invention is not particularly limited and can be carried out by methods known or similar methods depending on the type of food product, etc. Examples include microwave heating, wet heating (e.g., steaming), dry heating (e.g., baking, oven heating), etc., with microwave heating being preferred. In other words, food products obtained by the manufacturing method of the present invention are preferably for microwave heating.

[0041] The manufacturing method of the present invention can improve the adhesion of the oil-containing material to the food by setting the oil-containing material to a specific viscosity when attaching it to the outer surface of the food. As a result, the food obtained by cooling and solidifying the oil-containing material after attachment to the food has the oil-containing material firmly fixed to the outer surface, preventing the oil-containing material from moving or peeling off (separating) from the food during transport, and thus can have high transport resistance. The transport resistance of food with oil-containing material fixed to the outer surface can be evaluated, for example, by shaking the food contained in the packaging multiple times (e.g., 5 times) and tilting it 90 degrees, and checking whether or not the oil-containing material moves or peels off from the food, and to what extent, but is not limited to this method.

[0042] The present invention also provides a method for improving the transport resistance of food in which an oil-containing substance of a specific viscosity is adhered to the outer surface of the food (which may be referred to herein as "the method for improvement of the present invention"). In addition to adhering an oil-containing substance of a specific viscosity to the outer surface of the food, the method for improvement of the present invention may further include cooling and solidifying the oil-containing substance that has been adhered to the outer surface of the food. The method for improvement of the present invention can be carried out in the same manner as the manufacturing method of the present invention described above, and preferred embodiments are also the same.

[0043] According to the improved method of the present invention, oil-containing substances can be firmly adhered to the outer surface of food, and the movement or detachment (separation) of oil-containing substances from the food during transport can be suppressed.

[0044] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. Furthermore, unless otherwise specified, the raw materials used in the following examples are all commercially available for food use. [Examples]

[0045] <Test 1> (Preparation of Sample 1) 2.5g of unsalted butter was brought to 10°C, then placed by hand on the center of a 140g frozen hamburger patty (a hamburger patty that had been frozen), and rapidly frozen at -30°C to produce Sample 1, a frozen food product (a frozen hamburger patty with the frozen butter solidified on the outer surface).

[0046] (Preparation of Sample 2) 2.5g of unsalted butter was brought to 20°C, then injected onto the center of a 140g frozen hamburger patty from above, and rapidly frozen at -30°C to produce Sample 2, a frozen food product (a frozen hamburger patty with frozen butter solidified on its outer surface).

[0047] (Preparation of Sample 3) Salad oil and emulsifier mixed in the proportions shown in Table 1 were heated to 80°C while lightly stirring with a spatula, then cooled to 70°C. The resulting mixture was then stirred at 1200 rpm using a homogenizer (IKA Corporation, product name "Ultra-Turrax"), and water was gradually added in the proportions shown in Table 1 during stirring to emulsify (stirring time: 20 minutes) to prepare a water-in-oil emulsion (total volume 400 mL scale). 2.5 g of the obtained water-in-oil emulsion was brought to 10°C, then injected onto the center of a 140 g frozen hamburger patty viewed from above, and rapidly frozen at -30°C to produce Sample 3, a frozen food product (a frozen hamburger patty with the frozen water-in-oil emulsion adhered to the outer surface).

[0048] (Preparation of samples 4-7) Shortening, salad oil, and emulsifier were mixed in the proportions shown in Table 1 and heated to 80°C while lightly stirring with a spatula. After cooling to 70°C, the mixture was stirred at 1200 rpm using a homogenizer (IKA, product name "Ultra-Turrax"). Water was gradually added during stirring in the proportions shown in Table 1 to emulsify (stirring time: 20 minutes) to prepare a water-in-oil emulsion (total volume 400 mL scale). 2.5 g of the obtained water-in-oil emulsion was brought to 10°C and injected onto the center of a 140 g frozen hamburger patty, adhering to it when viewed from above. The mixture was then rapidly frozen at -30°C to prepare frozen foods (frozen hamburgers with the frozen water-in-oil emulsion adhering to the outer surface) for samples 4-7.

[0049] (Preparation of Sample 8) Shortening and emulsifier mixed in the proportions shown in Table 1 were heated to 80°C while lightly stirring with a spatula, then cooled to 70°C. The resulting mixture was then stirred at 1200 rpm for 20 minutes using a homogenizer (IKA, product name "Ultra-Turrax"). Water was gradually added during stirring in the proportions shown in Table 1 to emulsify and prepare a water-in-oil emulsion (total volume 400 mL scale). 2.5 g of the obtained water-in-oil emulsion was brought to 10°C, then placed by hand on the center of a 140 g frozen hamburger patty (viewed from above), and rapidly frozen at -30°C to prepare Sample 8, a frozen food product (a frozen hamburger patty with the frozen water-in-oil emulsion adhering to the outer surface).

[0050] (Preparation of Sample 9) Aside from using unsalted butter instead of shortening, the frozen food sample for Sample 9 (a frozen hamburger patty with a frozen water-in-oil emulsion solidified on its outer surface) was prepared using the same procedure as for Sample 5.

[0051] [Table 1]

[0052] (Measurement of viscosity upon adhesion) The viscosity of the butter or water-in-oil emulsion used in the preparation of Samples 1-9 was measured when applied to frozen hamburgers using a Type C rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model TVC-7) equipped with a No. 4 rotor. Viscosity was measured by reading the value (viscosity) after 60 seconds of rotation. The measurement results are shown in Table 2 below.

[0053] (Evaluation of transport resistance) After placing each of the frozen food samples (1-9) into a film package (packaging bag), the entire frozen food was shaken from side to side five times and tilted 90 degrees. The state of the fat content (butter, water-in-oil emulsion) in each sample was then evaluated according to the following criteria. [Evaluation Criteria for Transport Resistance] ◎: The oily substance has not moved or peeled off at all. Even when shaken, the packaging film does not move or peel off when it comes into contact with the oily substance. ○: Although the oily substance has hardly moved or peeled off, it may move or peel off if the packaging film comes into contact with the oily substance when shaken. ×: The oily substance has shifted or peeled off.

[0054] (Evaluation of appearance when frozen) The appearance (viewed from above) of frozen foods from samples 1 to 9 was evaluated by a panel of three experts through consensus, according to the following criteria. [Criteria for evaluating the desirable appearance when frozen] ○: A suitable amount for a topping (it has a three-dimensional appearance and is clearly recognizable). ×: The amount of topping is either too small to be noticeable, or too large.

[0055] (Evaluation of appearance after microwave (MW) heating) Frozen foods from samples 1 to 9 were subjected to microwave heating (500W, 3 minutes), and the desirable appearance after heating was evaluated by a panel of three experts according to the following criteria. [Criteria for evaluating the appearance of food after microwave heating] ○: The amount of molten oil and fat is desirable (clearly recognizable). ×: The amount of melted fat is undesirable (either too much fat is dripping off the hamburger, or some of the fat remains unmelted after cooking, obscuring part of the hamburger).

[0056] The evaluation results are shown in Table 2 below.

[0057] [Table 2]

[0058] As shown in Table 2, the frozen food of Sample 2 (a frozen food obtained by the manufacturing method of the present invention), which was produced by attaching butter with a viscosity of 9 Pa·s to the outer surface of a frozen hamburger patty, had superior transport resistance compared to the frozen food of Sample 1, which was produced by attaching butter with a viscosity of 200 Pa·s or more to the outer surface of a frozen hamburger patty. In the production of Sample 1, the butter was not injected onto the frozen food but placed on by hand because the butter at 10°C was too hard (viscosity of 200 Pa·s or more) to be injected. Furthermore, frozen foods of samples 5-7 and 9 (frozen foods obtained by the manufacturing method of the present invention), which were produced by attaching a water-in-oil emulsion with a viscosity of 7.5-50 Pa·s or butter with a viscosity of 24 Pa·s to the outer surface of a frozen hamburger patty, showed superior transport resistance compared to frozen foods of samples 3, 4, and 8, which were produced by attaching a water-in-oil emulsion with a viscosity of 0.7 Pa·s, 1.2 Pa·s, or 200 Pa·s or higher to the outer surface of a frozen hamburger patty. The water-in-oil emulsions used in the production of frozen foods of samples 3 and 4 had low viscosity (0.7 Pa·s or 1.2 Pa·s) when attached to the frozen hamburger patty, and some of them could not remain on the frozen hamburger patty and flowed off, resulting in undesirable transport resistance as well as undesirable appearance when frozen. In addition, the reason why the butter was placed on the frozen food by hand rather than being injected in the production of sample 8 was that the water-in-oil emulsion used was too hard (viscosity of 200 Pa·s or higher) and could not be injected. These results suggest that by adjusting the viscosity of the oil-containing material to a specific level when attaching it to the outer surface of food, the adhesion of the oil-containing material to the food can be improved, resulting in food in which the oil-containing material is firmly attached to the outer surface.

[0059] <Exam 2> (Preparation of samples 10-12) Shortening, salad oil, and emulsifier were mixed in the proportions shown in Table 3 and heated to 80°C while lightly stirring with a spatula. After cooling to 70°C, the mixture was stirred at 1200 rpm using a homogenizer (IKA, product name "Ultra-Turrax"). Water was gradually added during stirring in the proportions shown in Table 3 to emulsify (stirring time: 20 minutes) to prepare a water-in-oil emulsion (total volume 400 mL scale). 2.5 g of the obtained water-in-oil emulsion was brought to 10°C and injected onto the center of a 140 g frozen hamburger patty, adhering to it when viewed from above. The mixture was then rapidly frozen at -30°C to prepare frozen foods (frozen hamburgers with the frozen water-in-oil emulsion adhering to the outer surface) for samples 10-12.

[0060] [Table 3]

[0061] (Measurement of viscosity upon adhesion) For each water-in-oil emulsion used to prepare samples 10-12, the viscosity when applied to frozen hamburger patties was measured using a C-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model number TVC-7) equipped with a No. 4 rotor, in the same manner as in Test 1. The measurement results are shown in Table 4 below.

[0062] (Evaluation of transport resistance, appearance when frozen, and appearance after microwave heating.) The transport resistance, appearance during freezing, and appearance after microwave heating of samples 10-12 were evaluated in the same manner as in Test 1. The evaluation results are shown in Table 4 below.

[0063] [Table 4]

[0064] As shown in Table 4, frozen foods samples 10-12 (frozen foods obtained by the manufacturing method of the present invention), which were produced by attaching a water-in-oil emulsion with a viscosity of 5.1-13.6 Pa·s to the outer surface of a frozen hamburger patty, all exhibited excellent transport resistance. These results suggest that by setting the viscosity of the oil-containing substance to a specific viscosity when attaching it to the outer surface of a food product, the binding of the oil-containing substance to the food product can be improved, resulting in a food product in which the oil-containing substance is firmly attached to the outer surface.

[0065] <Exam 3> (Preparation of water-in-oil emulsion) Shortening, salad oil, and emulsifier were mixed in the proportions shown in Table 5 below and heated to 80°C while lightly stirring with a spatula. After cooling to 70°C, the resulting mixture was stirred at 1200 rpm using a homogenizer (IKA, product name "Ultra-Turrax"). Water was gradually added during stirring in the proportions shown in Table 5 below to emulsify (stirring time: 20 minutes) to prepare a water-in-oil emulsion (total volume 400 mL scale).

[0066] [Table 5]

[0067] (Preparation of samples 13-17) The water-in-oil emulsion obtained above was brought to 10°C, and then the amount shown in Table 6 below was injected onto the central part of a 140g frozen hamburger patty, viewed from above. The mixture was then rapidly frozen at -30°C to produce frozen foods (frozen hamburgers with the frozen water-in-oil emulsion adhering to the outer surface), as shown in Samples 13-17.

[0068] (Preparation of samples 18 and 19) Except for changing the amounts of water-in-oil emulsion and frozen hamburger to the amounts shown in Table 6 below, frozen foods for Samples 18 and 19 (frozen hamburgers with frozen water-in-oil emulsion adhered to the outer surface) were prepared using the same procedure as for Sample 13.

[0069] (Measurement of viscosity upon adhesion) For the water-in-oil emulsions used to prepare samples 13-19, the viscosity when applied to frozen hamburgers was measured in the same manner as in Test 1, using a C-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model number TVC-7) equipped with a No. 4 rotor. The measurement results are shown in Table 6 below.

[0070] (Evaluation of transport resistance, appearance when frozen, and appearance after microwave heating.) The transport resistance, appearance during freezing, and appearance after microwave heating of samples 13-19 were evaluated in the same manner as in Test 1. The evaluation results are shown in Table 6 below.

[0071] [Table 6]

[0072] As shown in Table 6, the frozen foods of samples 14-16, 18, and 19, in which the amount of water-in-oil emulsion attached to the outer surface of the frozen hamburger was 0.36 to 17.9 g per 100 g of frozen hamburger, exhibited favorable appearance both during freezing and after microwave heating. These results suggest that the appearance of food can be improved by adjusting the amount of oil-containing substance applied to its outer surface.

[0073] <Exam 4> (Preparation of samples 20-22) A thickening agent aqueous solution was prepared by mixing ι-carrageenan and water in the proportions shown in Table 7. The shortening, salad oil, and emulsifier mixed in the proportions shown in Table 7 were heated to 80°C while lightly stirring with a spatula, then cooled to 70°C. The resulting mixture was stirred at 1200 rpm using a homogenizer (IKA, product name "Ultra-Turrax"), and the thickening agent aqueous solution was gradually added in the proportions shown in Table 7 during stirring to emulsify (stirring time: 20 minutes) to prepare a water-in-oil emulsion (total volume 400 mL scale). 2.5 g of the obtained water-in-oil emulsion was brought to 10°C, then injected onto the center of a 140 g frozen hamburger patty viewed from above, and rapidly frozen at -30°C to prepare frozen foods for samples 20-22 (frozen hamburgers with the frozen water-in-oil emulsion adhered to the outer surface).

[0074] (Preparation of samples 23-27) Except for using various thickeners shown in Table 7 below (guar gum, gellan gum, locust bean gum, gelatin, xanthan gum) instead of ι-carrageenan, frozen foods (frozen hamburgers with frozen water-in-oil emulsions fixed to the outer surface) for samples 23-27 were prepared using the same procedure as for sample 21.

[0075] (Measurement of viscosity upon adhesion) For the water-in-oil emulsions used to prepare samples 20-27, the viscosity when applied to frozen hamburgers was measured using a C-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model number TVC-7) equipped with a No. 4 rotor, in the same manner as in Test 1. The measurement results are shown in Table 7 below.

[0076] (Evaluation of transport resistance) The transport endurance of samples 20-27 was evaluated in the same manner as in Test 1.

[0077] (Evaluation of shape retention) For the water-in-oil emulsions used to prepare samples 20-27, the shape retention after application to frozen hamburgers was evaluated by a panel of three experts, in consultation with a water-in-oil emulsion from sample 5 (which did not contain a thickener), according to the following criteria. [Criteria for evaluating shape retention] ◎: Compared to the water-in-oil emulsion of Sample 5, the shape retention is significantly improved. ○: Compared to the water-in-oil emulsion of Sample 5, the shape retention is improved. ×: Similar shape retention to the water-in-oil emulsion in Sample 5.

[0078] The evaluation results are shown in Table 7 below.

[0079] [Table 7]

[0080] As shown in Table 7, frozen foods samples 20-27 (frozen foods obtained by the manufacturing method of the present invention), which were produced by attaching a water-in-oil emulsion with a viscosity of 4.4-9.83 Pa·s to the outer surface of frozen hamburgers, all exhibited excellent transport resistance. These results suggest that by setting the viscosity of the oil-containing material to a specific viscosity when attaching it to the outer surface of food, the binding of the oil-containing material to the food can be improved, resulting in food in which the oil-containing material is firmly attached to the outer surface. Furthermore, the water-in-oil emulsions used in samples 20-27 contained thickeners, and in all cases, the shape retention after application to frozen hamburgers was improved compared to the case without a thickener. These results suggest that the inclusion of a thickener in an oil-containing substance can improve its shape retention after application to food. [Industrial applicability]

[0081] According to the present invention, a method for producing food with high transport resistance is provided, in which the oil and fat-containing material adheres firmly to the outer surface of the food, and the movement or peeling (separation) of the oil and fat-containing material during transport of the food is suppressed. The present invention also provides a method for improving the transport resistance of food products in which oil-containing substances are adhered to the outer surface. The method of the present invention can firmly adhere oil-containing substances to the outer surface of food products, and can suppress the movement or detachment (separation) of oil-containing substances from food products during transport.

Claims

1. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of food, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for producing a frozen food for microwave heating, in which an oil-containing substance is adhered to the outer surface, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material, and A manufacturing method wherein the temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower.

2. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of a food product, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for producing frozen food in which an oil-containing substance is adhered to the outer surface, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material. The temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower, and A method for producing the aforementioned thickening agent, wherein the thickening agent comprises at least one selected from the group consisting of carrageenan, guar gum, locust bean gum, gellan gum, gelatin, and xanthan gum.

3. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of a food product, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for producing frozen food in which an oil-containing substance is adhered to the outer surface, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material. The temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower, and A method for manufacturing the aforementioned food product, which is a hamburger.

4. The manufacturing method according to any one of claims 1 to 3, wherein the amount of the oil-containing substance to be attached to the outer surface of the food is 0.1 to 20 g per 100 g of the food.

5. The manufacturing method according to any one of claims 1 to 4, wherein the oil-containing material contains solid fat and liquid oil, and the liquid oil content is 5 to 65% by weight relative to the oil-containing material.

6. The manufacturing method according to claim 5, wherein the content of the solid fat is 15 to 90% by weight relative to the oil and fat content.

7. The manufacturing method according to any one of claims 1 to 6, wherein the oil-containing substance contains water, and the amount of water is 60% by weight or less relative to the oil-containing substance.

8. The manufacturing method according to any one of claims 1 to 7, wherein the temperature of the oil-containing substance when it is applied to the outer surface of the food is 5°C or higher.

9. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of food, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for improving the transport resistance of microwave-heated frozen foods having oil-containing substances adhering to their outer surface, including, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material, and A method wherein the temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower.

10. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of a food product, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for improving the transport resistance of frozen foods having oil-containing substances adhering to their outer surface, including, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material. The temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower, and A method wherein the thickening agent comprises at least one selected from the group consisting of carrageenan, guar gum, locust bean gum, gellan gum, gelatin, and xanthan gum.

11. To adhere an oil-containing substance with a viscosity of 2 to 100 Pa·s to the outer surface of a food product, and To cool and solidify the oil-containing substance that has adhered to the outer surface of the food product. A method for improving the transport resistance of frozen foods having oil-containing substances adhering to their outer surface, including, The oil-containing substance is a water-in-oil emulsion. The oil-containing material contains a thickener in an amount of 0.1 to 10% by weight relative to the oil-containing material. The temperature of the oil-containing substance when it is applied to the outer surface of the food is 30°C or lower, and A method wherein the food is a hamburger.

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