Processing liquid composition for ingredient to be cooked

Abstract

The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the composition comprising n-3-based edible fat and oil, wherein the content of n-3-based aliphatic acids accounts for 30%-80% by mass of the total amount of constituting aliphatic acids, and the content of the n-3-based edible fat and oil is 0.001%-10% by mass based on the total mass of the processing liquid composition for food to be cooked.

Description

Processing liquid composition for heated cooking foods

[0001] The present invention relates to a processing liquid composition for food materials to be cooked by heating, etc.

[0002] Cooked foods, such as fried chicken, are cooked using oil, which improves the palatability of the food, but can also make the cooked food feel oily. Therefore, methods for reducing the oiliness of cooked foods have been investigated.

[0003] For example, Patent Document 1 describes an invention relating to an oil and fat composition for cooking, which includes an n-3 edible oil and fat containing a predetermined amount of n-3 fatty acids, and a base oil and fat comprising an edible oil and fat other than the n-3 edible oil and fat.

[0004] Patent Document 1 describes that the fat and oil composition for cooking with heat is excellent in suppressing the negative effects that arise when edible fats and oils are used for cooking with heat.

[0005] Japanese Patent Application Laid-Open No. 2020-103266

[0006] In this situation, a new method for reducing the oiliness of foods cooked by heating is needed. The inventors have conducted research and found that the oiliness of foods cooked by heating can be reduced by applying a specific processing liquid composition for foods to be cooked by heating to the food before cooking. Therefore, the present invention provides a processing liquid composition for foods to be cooked by heating that can reduce the oiliness of foods cooked by heating.

[0007] The present invention has, for example, the following aspects.

[0008] [1] A processing liquid composition for ingredients to be cooked that contains n-3 edible oils and fats, the content of which of n-3 fatty acids accounts for 30% by mass to 80% by mass of the total amount of constituent fatty acids, wherein the content of the n-3 edible oils and fats is 0.001% by mass to 10% by mass, based on the total mass of the processing liquid composition for ingredients to be cooked. [2] The processing liquid composition for ingredients to be cooked that is described in [1] above, wherein the n-3 edible oils and fats include at least one selected from the group consisting of perilla oil, linseed oil, perilla oil, oils containing DHA, and oils containing EPA. [3] The processing liquid composition for ingredients to be cooked that is described in [1] or [2] above, wherein the content of n-3 fatty acids accounts for 45% by mass to 75% by mass of the total amount of constituent fatty acids of the n-3 edible oils and fats. [4] The processing liquid composition for ingredients to be cooked according to any one of [1] to [3] above, wherein the n-3 fatty acid comprises α-linolenic acid. [5] The processing liquid composition for ingredients to be cooked according to [4] above, wherein the content of α-linolenic acid is 80% by mass or more and 100% by mass or less, based on the total mass of the n-3 fatty acids. [6] The processing liquid composition for ingredients to be cooked according to any one of [1] to [5] above, further comprising edible oils and fats other than n-3 edible oils and fats. [7] The processing liquid composition for ingredients to be cooked according to [6] above, wherein the total content of the n-3 edible oils and fats and edible oils and fats other than n-3 edible oils and fats is 0.1% by mass or more and 10% by mass or less, based on the total mass of the processing liquid composition for ingredients to be cooked. [8] The processing liquid composition for ingredients to be cooked according to any one of [1] to [7] above, which is used to reduce the oiliness of foods cooked by heating. [9] A method for producing a cooked food, comprising: (1) applying the processing liquid composition for an ingredient to be cooked according to any one of [1] to [8] above to an ingredient to be cooked; and (2) cooking the ingredient to which the processing liquid composition for an ingredient to be cooked has been applied using oil.

[10] The method for producing a cooked food according to [9] above, wherein the content of n-3 edible oils and fats in the cooked food is 0.00002% by mass or more and 5% by mass or less relative to the total mass of the cooked food.

[11] The method for producing a cooked food according to [9] or

[10] above, wherein the amount of n-3 edible oils and fats used is 0.00002 g or more and 5 g or less per 100 g of the ingredient to be cooked.

[12] The manufacturing method according to any one of [9] to

[11] above, wherein the acid value of the oil is 0.110 or less.

[13] The manufacturing method according to any one of [9] to

[12] above, wherein the food material to be cooked by heating comprises at least one selected from the group consisting of livestock meat, fish meat, and seafood.

[14] A method for reducing the oiliness of food to be cooked by applying the processing liquid composition for food materials to be cooked by heating according to any one of [1] to [8] above to the food material to be cooked by heating before cooking the food material.

[15] The method according to

[14] above, wherein the content of n-3 edible oils and fats in the food material to be cooked by heating is 0.00002 mass% or more and 5 mass% or less based on the total mass of the food material to be cooked by heating.

[16] The method according to

[14] or

[15] above, wherein the amount of n-3 edible oils and fats used is 0.00002 g or more and 5 g or less based on 100 g of the food material to be cooked by heating.

[17] The method according to any one of

[14] to

[16] above, wherein the acid value of the oil is more than 0.1 and not more than 10.

[18] An agent for reducing the oiliness of cooked foods, the agent containing, as an active ingredient, an n-3 edible oil and fat, in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, wherein, when the processing liquid composition for a food material to be cooked by heating is applied to the food material to be cooked by heating, the amount of the n-3 edible oil and fat added is 0.001% by mass or more and 10% by mass or less, relative to the total mass of the processing liquid composition for a food material to be cooked by heating.

[0009] According to the present invention, the oiliness of cooked food can be reduced.

[0010] Hereinafter, embodiments of the present invention will be described in detail.

[0011] <Processing Liquid Composition for Food Materials to Be Cooked with Heat> The processing liquid composition for food materials to be cooked with heat according to the present invention contains an n-3 edible oil or fat in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, and the content of the n-3 edible oil or fat is 0.001% by mass or more and 10% by mass or less, based on the total mass of the processing liquid composition for food materials to be cooked with heat.

[0012] According to the present invention, the oiliness of cooked food can be reduced by applying a processing liquid composition for ingredients to be cooked. Furthermore, according to a preferred embodiment of the present invention, the water retention of the resulting cooked food is improved, thereby achieving at least one of the following effects: higher yield, improved juiciness, etc. In this specification, "oiliness" refers to the sensation felt when eating cooked food, resulting from a combination of an oily aftertaste that leaves an oily feeling in the mouth and an unpleasant oily flavor. If an oily aftertaste remains in the mouth, the smoothness of the cooked food is impaired. Furthermore, if an unpleasant oily flavor is present, the cooked food will have a negative oily flavor.

[0013] [n-3 edible oils and fats] In the processing liquid composition for food materials to be cooked by heating of the present invention, the n-3 edible oils and fats have functions such as reducing the oiliness of cooked foods, improving the yield of cooked foods, and imparting a juicy texture to cooked foods.

[0014] The n-3 edible oils and fats refer to edible oils and fats containing a predetermined amount of n-3 fatty acids in the constituent fatty acids.

[0015] Examples of n-3 fatty acids include, but are not limited to, α-linolenic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc. The n-3 fatty acids may be contained alone or in a mixture of two or more. Among these, it is preferable that the n-3 fatty acid contains α-linolenic acid, from the viewpoint that it has a relatively small number of unsaturated double bonds and is therefore less susceptible to oxidation.

[0016] The content of n-3 fatty acids in the total amount of constituent fatty acids of n-3 edible oils and fats is 30% by mass or more and 80% by mass or less, preferably 45% by mass or more and 80% by mass or less, more preferably 45% by mass or more and 75% by mass or less, and particularly preferably 50% by mass or more and 70% by mass or less. When two or more n-3 fatty acids are contained, it is preferable that the total amount thereof falls within the above range. Furthermore, in this specification, the "content of n-3 fatty acids in the total amount of constituent fatty acids" can be measured in accordance with Standard Method for Analysis of Fats, Oils, and Related Materials 2.4.1.4-2013 (Japan Oil Chemists' Association). The analytical conditions are as follows:

[0017] (Analysis conditions) Instrument name: GC-2010 plus (Shimadzu Corporation) Column: TC-70 (length 30 m, inner diameter 0.25 mm, liquid phase film thickness 0.25 μm, GL Sciences Inc.) Column heating conditions: see Table 1 below Column pressure: 79.7 kPa / min Carrier gas: N ２ Vaporization chamber temperature: 230°C FID temperature: 240°C Split ratio: 1:50 Injection volume: 1 μL

[0018]

[0019] In one embodiment, the content of α-linolenic acid is preferably 80% by mass or more and 100% by mass or less, more preferably 85% by mass or more and 90% by mass or more and 100% by mass or less, based on the total mass of n-3 fatty acids. When the content of α-linolenic acid is within the above range, it is possible to easily obtain a cooked food product that is effectively reduced in oiliness and has an excellent flavor.

[0020] The n-3 edible fats and oils may further contain fatty acids other than n-3 fatty acids. Examples of fatty acids other than n-3 fatty acids include n-6 fatty acids such as linoleic acid, γ-linolenic acid, and arachidonic acid; n-7 fatty acids such as palmitoleic acid; n-9 fatty acids such as oleic acid, eicosenoic acid, and erucic acid; and saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. These fatty acids other than n-3 fatty acids may be used alone or in combination of two or more.

[0021] Furthermore, the n-3 edible oils and fats may further contain fatty acid esters, minerals, vitamins, dietary fiber, and the like.

[0022] Examples of n-3 edible oils and fats include linseed oil, perilla oil, shiso oil, oils and fats containing DHA (docosahexaenoic acid) (fish oil), oils and fats containing EPA (eicosapentaenoic acid) (fish oil), chia seed oil, algae oil, microbial oil, etc. Of these, the n-3 edible oil and fat preferably contains at least one selected from the group consisting of perilla oil, linseed oil, shiso oil, oils containing DHA, and oils containing EPA, and more preferably contains at least one selected from the group consisting of perilla oil, linseed oil, and shiso oil, from the viewpoint of ensuring that the α-linolenic acid content of the total amount of constituent fatty acids is 30% by mass or more.

[0023] The content of n-3 edible oils and fats is 0.001% by mass or more and 10% by mass or less, preferably 0.001% by mass or more and 9% by mass or less, more preferably 0.03% by mass or more and 8.5% by mass or less, even more preferably 0.03% by mass or more and 8% by mass or less, particularly preferably 0.05% by mass or more and 7.5% by mass or less, and most preferably 0.05% by mass or more and 7% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be cooked. A content of n-3 edible oils and fats of 0.001% by mass or more is preferred because it can reduce the oiliness of cooked foods. On the other hand, a content of n-3 edible oils and fats of 10% by mass or less is preferred because it can prevent the development of an unpleasant oily flavor due to oxidative degradation of n-3 edible oils and fats. In one embodiment, the content of the n-3 edible oils and fats is preferably 0.07% by mass to 7% by mass, 0.3% by mass to 7% by mass, or 1.5% by mass to 7% by mass, relative to the total mass of the processing liquid composition for ingredients to be heated and cooked. When two or more types of n-3 edible oils and fats are contained, the total content thereof is preferably within the above range.

[0024] [Edible oils and fats other than n-3 edible oils and fats] The processing liquid composition for ingredients to be cooked may further contain edible oils and fats other than n-3 edible oils and fats. In the processing liquid composition for ingredients to be cooked of the present invention, the edible oils and fats other than n-3 edible oils and fats have the functions of adjusting the total amount of edible oils and fats in the processing liquid composition for ingredients to be cooked, improving the yield of cooked foods, and imparting a juicy texture to cooked foods. In this specification, "edible oils and fats other than n-3 edible oils and fats" means edible oils and fats in which the content of n-3 fatty acids in the total amount of constituent fatty acids is less than 30 mass%.

[0025] The edible oils and fats other than n-3 edible oils and fats include fatty acids other than n-3 fatty acids. Examples of the fatty acids other than n-3 fatty acids include those mentioned above. These fatty acids other than n-3 fatty acids may be used alone or in combination of two or more.

[0026] In addition, edible oils and fats other than n-3 edible oils and fats may further contain fatty acid esters, minerals, vitamins, dietary fiber, and the like.

[0027] Examples of edible oils and fats other than n-3 edible oils and fats include, but are not limited to, rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, beef tallow, lard, chicken oil, and milk fat, as well as interesterified oils, hydrogenated oils, and fractionated oils of these edible oils and fats, etc. These edible oils and fats other than n-3 edible oils and fats may be used alone or in combination of two or more.

[0028] In one embodiment, the edible oils and fats other than n-3 edible oils and fats preferably include at least one selected from the group consisting of rapeseed oil, corn oil, soybean oil, and palm olein, and more preferably includes rapeseed oil.

[0029] The content of edible oils and fats other than n-3 edible oils and fats is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 0% by mass or more and 10% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be heated and cooked. If the content of edible oils and fats other than n-3 edible oils and fats is 20% by mass or less, this is preferred because it can improve yield without causing an unpleasant texture. Note that when two or more types of edible oils and fats other than n-3 edible oils and fats are contained, it is preferable that the total amount thereof is within the above range.

[0030] The total content of n-3 edible oils and fats and edible oils other than n-3 edible oils and fats (hereinafter also simply referred to as "total content") is preferably 0.1% by mass to 10% by mass, more preferably 0.1% by mass to 8% by mass, and even more preferably 0.1% by mass to 4% by mass, relative to the total mass of the processing liquid composition for ingredients to be cooked by heating. A total content within the above range is preferable because it can reduce the oiliness of cooked foods while preventing the development of an unpleasant oily flavor due to oxidative deterioration of n-3 edible oils and fats and / or edible oils other than n-3 edible oils and fats.

[0031] [Starch] The processing liquid composition for a food material to be cooked by heating may further contain starch. In the processing liquid composition for a food material to be cooked by heating of the present invention, the starch has the function of improving yield by increasing the water retention of the cooked food through gelatinization, and the function of imparting a juicy texture to the cooked food.

[0032] The starch is not particularly limited, and examples thereof include corn starch, waxy corn starch, high-amylose corn starch, potato starch, tapioca starch, rice starch, wheat starch, pea starch, and modified starches thereof. The modified starch includes starch obtained by subjecting an unmodified starch selected from the group consisting of corn starch, waxy corn starch, high-amylose corn starch, potato starch, tapioca starch, rice starch, wheat starch, and pea starch to one or more of the following processing treatments: esterification (e.g., acetylation, phosphate monoesterification, etc.); crosslinking (e.g., phosphate crosslinking, adipic acid crosslinking, etc.); etherification (e.g., hydroxypropylation, etc.); oxidation treatment; acid treatment; alkali treatment; enzyme treatment; oil / fat processing; heat treatment; gelatinization treatment; moist heat treatment; ball mill treatment; and fine pulverization. These starches may be used alone or in combination of two or more.

[0033] The starch content is preferably 0.5% by mass or more and 35% by mass or less, more preferably 1% by mass or more and 30% by mass or less, and even more preferably 2% by mass or more and 22% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be heated and cooked. A starch content of 0.5% by mass or more is preferred because it can improve the juicy texture of processed meat foods. On the other hand, a starch content of 35% by mass or less is preferred because it can improve workability. When two or more types of starch are contained, it is preferable that the total value is within the above range.

[0034] [Seasoning] The processing liquid composition for food materials to be cooked by heating may further contain a seasoning. The seasoning has a function of adjusting the taste of the food to be cooked by heating, etc.

[0035] The seasoning is not particularly limited, but examples thereof include sugar, salt, vinegar, soy sauce, miso, pepper, mirin, sauce, ketchup, oyster sauce, mayonnaise, mustard, glutamic acid and its salts, inosinic acid and its salts, etc. These seasonings may be used alone or in combination of two or more.

[0036] The content of the seasoning is preferably 0.5% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 15% by mass or less, and even more preferably 2% by mass or more and 12% by mass or less, based on the total mass of the processing liquid composition for ingredients to be heated and cooked. The content of the seasoning within the above range is preferable because it can impart a desirable flavor. In addition, when two or more seasonings are contained, it is preferable that the total amount thereof is within the above range.

[0037] [Solvent] The processing liquid composition for a food material to be cooked by heating may further contain a solvent, which has the function of dispersing the components in the processing liquid composition for a food material to be cooked by heating.

[0038] The solvent is not particularly limited, but examples thereof include water and ethanol, and among these, the solvent is preferably water.

[0039] The content of the solvent is preferably 30% by mass or more and less than 100% by mass, more preferably 40% by mass or more and 95% by mass or less, and even more preferably 50% by mass or more and 90% by mass or less, based on the total mass of the processing liquid composition for food materials to be heated. If the content of the solvent is 30% by mass or more, it is preferable because it can improve the yield. In addition, when two or more solvents are contained, it is preferable that the total value is within the above range.

[0040] [Additives] The processing liquid composition for food materials to be heated may further contain additives. Examples of additives include, but are not limited to, emulsifiers, preservatives, colorants, flavorings, antifoaming agents, etc. These additives may be used alone or in combination of two or more.

[0041] [Use] The processing liquid composition for ingredients to be cooked with heat is used to reduce the oiliness of foods to be cooked with heat. Specifically, as described below, by applying the processing liquid composition for ingredients to be cooked with heat to ingredients to be cooked with heat and then cooking the ingredients with heat, the oiliness of the cooked foods can be reduced.

[0042] <Method for Producing Cooked Food> According to one aspect of the present invention, there is provided a method for producing cooked food, which includes the steps of (1) applying the above-described processing liquid composition for an ingredient to be cooked to an ingredient to be cooked, and (2) cooking the ingredient to which the processing liquid composition for an ingredient to be cooked has been applied, using oil.

[0043] [Step (1)] Step (1) is a step of applying a processing liquid composition for a food material to be cooked by heating to a food material to be cooked by heating.

[0044] (Ingredient to be heated and cooked) The ingredient to be heated and cooked is not particularly limited, but examples thereof include meat, fish meat, and seafood.

[0045] Examples of the meat include chicken, pork, beef, lamb, and horse meat.

[0046] Examples of the fish meat include tuna, cod, bonito, salmon, etc.

[0047] Examples of the seafood include shrimp, crab, squid, octopus, and scallop.

[0048] These ingredients to be cooked by heating may be used alone or in combination of two or more kinds. The ingredients to be cooked by heating preferably include at least one selected from the group consisting of meat, fish meat, and seafood, more preferably meat, even more preferably at least one selected from the group consisting of chicken meat, pork, and beef, and particularly preferably chicken meat.

[0049] The shape of the food material to be cooked by heating is not particularly limited, and may be fillets, mince, paste, etc., but fillets are preferred.

[0050] (Processing liquid composition for food materials to be cooked with heat) As the processing liquid composition for food materials to be cooked with heat, the above-mentioned compositions are used.

[0051] The amount of the processing liquid composition for a food material to be heated used is preferably 5% by mass or more and 150% by mass or less, and more preferably 10% by mass or more and 100% by mass or less, based on the total mass of the food material to be heated.

[0052] Furthermore, the amount of n-3 edible oils and fats used is preferably 0.00002 g to 5 g, more preferably 0.00002 g to 2.5 g, even more preferably 0.0010 g to 2.5 g, and particularly preferably 0.0050 g to 2 g, 0.0075 g to 1 g, 0.0500 g to 1 g, 0.1 g to 1 g, or 0.1 g to 0.5 g, per 100 g of food to be cooked. Using an amount of n-3 edible oils and fats of 0.00002 g or more is preferred because it effectively reduces the oiliness of cooked foods. On the other hand, using an amount of n-3 edible oils and fats of 5 g or less is preferred because it prevents the development of an unpleasant oily flavor due to oxidative degradation of n-3 fatty acids. Since the processing liquid composition for food materials to be cooked by heating comes into contact with the food materials to be cooked by heating through tumbling, the n-3 edible oils and fats can be highly effective even when used in small amounts.

[0053] (Method of applying the processing liquid composition for ingredients to be cooked) The method of applying the processing liquid composition for ingredients to be cooked to be cooked to be cooked to be heated is not particularly limited, and examples thereof include tumbling (including injection), immersion, coating, kneading, etc. These methods of applying the processing liquid composition for ingredients to be cooked to be heated may be performed alone or in combination of two or more. Of these, it is preferable that the method of applying the processing liquid composition for ingredients to be cooked to be heated includes tumbling.

[0054] (Tumbling) The processing liquid composition for ingredients to be heated is tumbled into the ingredient to be heated. In this specification, "tumbling" means impregnating the ingredient with the processing liquid composition for ingredients to be heated before cooking the ingredient. In this case, the "tumbling" includes so-called "injection," in which a needle is pierced into the ingredient to be heated using a pickle injector or the like, and the processing liquid composition for ingredients to be heated is injected from the tip of the needle.

[0055] The tumbling method is not particularly limited, and examples thereof include a method of mixing the food material to be cooked with the processing liquid composition for the food material to be cooked and applying a physical impact. In this case, the mixing method is not particularly limited, and the food material to be cooked may be immersed in the processing liquid composition for the food material to be cooked, or the processing liquid composition for the food material to be cooked may be injected into the food material to be cooked from a needle using a pickle injector or the like.

[0056] The conditions for applying the physical impact are not particularly limited, and may include pressurization, depressurization, or a combination of pressurization and depressurization. The temperature may also be changed as appropriate.

[0057] (Immersion) The food material to be heated is immersed in the processing liquid composition for the food material to be heated. In this specification, "immersion" means that the food material to be heated is submerged in the liquid processing liquid composition for the food material to be heated for a predetermined time, thereby allowing the processing liquid composition for the food material to be heated to penetrate into the food material to be heated. In this case, the immersion time, immersion temperature, etc. can be appropriately set.

[0058] (Application) The processing liquid composition for ingredients to be heated is applied to the ingredients to be heated. In this specification, "application" means spreading the processing liquid composition for ingredients to be heated on a part or the entire surface of the ingredients to be heated. In this case, the amount of application, application conditions, etc. can be appropriately set.

[0059] (Kneading) The processing liquid composition for ingredients to be cooked is kneaded into the ingredients to be cooked. In this specification, "kneading" means mixing the processing liquid composition for ingredients to be cooked with minced or pasty ingredients to be cooked and integrating them. In this case, the kneading ratio and kneading conditions can be appropriately set.

[0060] [Step (2)] Step (2) is a step of cooking the food material to be heated, to which the processing liquid composition for a food material to be heated has been applied, by using oil.

[0061] (Ingredient to be heated and to which a processing liquid composition for an ingredient ...

[0062] (Oil) The oil is not particularly limited as long as it is an edible oil and fat, and known oils can be used.

[0063] In one embodiment, the oil may further comprise an emulsifier, an antioxidant, a silicone, a colorant, or the like.

[0064] The edible oils and fats are not particularly limited, and examples thereof include n-3 edible oils and fats and edible oils and fats other than n-3 edible oils and fats. The n-3 edible oils and fats and edible oils and fats other than n-3 edible oils and fats are as described above. These edible oils and fats may be used alone or in combination of two or more. Among these, from the viewpoint of production costs, the edible oils and fats preferably include edible oils and fats other than n-3 edible oils and fats, more preferably include at least one selected from the group consisting of rapeseed oil, soybean oil, corn oil, sunflower oil, cottonseed oil, sesame oil, olive oil, and rice bran oil, and even more preferably include rapeseed oil.

[0065] In one embodiment, the acid value of the oil is preferably 0.1 or less. In this specification, oil having an acid value of 0.1 or less may be referred to as "virgin oil." In this specification, the acid value is measured in accordance with the Standard Methods for Analysis of Fats, Oils and Related Materials (2.3.1-2013 Acid Value) established by the Japan Oil Chemists' Society.

[0066] In another embodiment, the oil may be a used oil whose acid value has increased by being used in frying at least once. The acid value of the used oil is preferably greater than 0.1 and less than 10, more preferably greater than 0.1 and less than 5, and even more preferably greater than 0.1 and less than 2. The acid value of oil tends to increase with use or over time, and foods cooked using oils with high acid values ​​tend to feel more oily. According to a preferred embodiment, even when using oils with such high acid values, the oiliness can be reduced by using ingredients to which the above-mentioned processing liquid composition for ingredients to be cooked has been applied. Note that, in this specification, oils with an acid value of greater than 0.1 may be referred to as "used oil." The acid value of the used oil can also be adjusted by adding virgin oil or used oil with a relatively low acid value to the used oil, a so-called "additional oil."

[0067] (Cooking by heat) The cooking by heat is not particularly limited, but examples thereof include frying, stir-frying, steaming, boiling, etc. Of these, frying and stir-frying are preferred, with frying being more preferred.

[0068] The cooking temperature is not particularly limited, but is preferably 80°C or higher and 220°C or lower, more preferably 100°C or higher and 200°C or lower, and even more preferably 170°C or higher and 180°C or lower.

[0069] (Cooked Food) In the present invention, the cooked food produced by cooking has reduced oiliness. Specifically, the cooked food can have a light texture with a reduced aftertaste of oil remaining in the mouth. Furthermore, the cooked food can suppress the unpleasant negative flavor of oil. In a preferred embodiment, the cooked food further has at least one of the following effects: improved water retention, resulting in a higher yield, improved juiciness, etc.

[0070] The content of n-3 edible oils and fats in the cooked food is preferably 0.00002% by mass to 5% by mass, more preferably 0.00002% by mass to 2.5% by mass, more preferably 0.00002% by mass to 2.5% by mass, even more preferably 0.001% by mass to 2.5% by mass, 0.01% by mass to 2.5% by mass, 0.01% by mass to 1% by mass, or 0.01% by mass to 0.1% by mass. A content of n-3 edible oils and fats of 0.00002% by mass or more is preferred because it effectively reduces the oiliness of cooked foods. On the other hand, a content of n-3 edible oils and fats of 5% by mass or less is preferred because it prevents the development of an unpleasant oily flavor due to oxidative degradation of n-3 fatty acids. Furthermore, since n-3 edible oils and fats can penetrate into cooked foods by applying the above-mentioned processing liquid composition for ingredients to be cooked, a small amount can be used to achieve a high effect. Furthermore, the n-3 edible oils and fats in the food to be cooked by heat can be efficiently contained in the food by being applied to the food to be cooked before cooking, and are highly effective in suppressing the aftertaste of oil remaining in the mouth and improving the smoothness. Note that the n-3 edible oils and fats contained in the food to be cooked by heat may include n-3 edible oils and fats derived from the processing liquid composition for the food to be cooked by heat, as well as n-3 edible oils and fats derived from the oil used in cooking.

[0071] [Step (3)] In one embodiment, the method for producing a cooked food product may further include step (3) of freezing the cooked food product obtained in step (2). By step (3), the cooked food product can be made into a frozen food product.

[0072] When step (3) is performed, the frying performed in step (2) is a pre-frying step. In this specification, "pre-frying" refers to pre-frying so that the final cook can shorten the cooking time for stir-frying, frying, etc., or pre-frying so that the final cook can cook using a microwave oven, a toaster oven, etc.

[0073] (Freezing) The freezing can be carried out by any known method without any particular limitation, such as an air blast method, a brine method, a contact method, a liquefied gas freezing method, or a combination thereof.

[0074] In principle, the content of n-3 edible fats and oils in frozen foods is the same as the content of n-3 fatty acids in the cooked food before freezing.

[0075] [Step (4)] In one embodiment, the method for producing a cooked food product may further include step (4) of reheating the frozen food product obtained in step (3). Step (4) makes the frozen food product suitable for consumption.

[0076] The reheating method is not particularly limited, and examples thereof include the heating method described in step (2), heating in a microwave oven, heating in a toaster oven, etc. These reheating methods may be used alone or in combination of two or more.

[0077] When step (4) involves the cooking described in step (2), for example, frying, step (4) becomes a re-frying step. Even when the re-frying step is performed, the oiliness-reducing effect based on the processing liquid composition for ingredients to be cooked can be exerted. The content of n-3 edible oils and fats in the cooked food after re-frying may decrease due to cooking and / or increase due to the n-3 edible oils and fats derived from the oil used in cooking, compared to the content of n-3 edible oils and fats in the cooked food before freezing and the content of n-3 edible oils and fats in the frozen food.

[0078] <Method for reducing oiliness> According to one aspect of the present invention, a method for reducing oiliness is provided. The method for reducing oiliness involves applying the above-mentioned processing liquid composition for ingredients to be cooked with heat to an ingredient to be cooked with heat before cooking the food. The method for applying the processing liquid composition for ingredients to be cooked with heat can be carried out by the method described above.

[0079] The method for reducing oiliness preferably includes a step of cooking the food material to be cooked with the processing liquid composition for the food material to be cooked with oil. The method for reducing oiliness may further include a step of freezing the cooked food and a step of reheating the frozen food. These steps can be performed by the method described above.

[0080] The oiliness reduction method can reduce the oiliness of cooked foods.

[0081] <Agent for reducing oiliness in foods cooked by heating> One aspect of the present invention provides an agent for reducing oiliness in foods cooked by heating. The agent for reducing oiliness in foods cooked by heating contains, as an active ingredient, an n-3 edible oil or fat in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. In this case, when the processing liquid composition for ingredients to be cooked by heating is applied to ingredients to be cooked by heating, the agent for reducing oil or fat is used so that the amount of the n-3 edible oil or fat added is 0.001% by mass or more and 10% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be cooked by heating.

[0082] [n-3 Edible Oils and Fats] As the n-3 edible oils and fats, those described above are used.

[0083] [Use of the Agent for Reducing Greasyness in Foods to be Cooked] When the processing liquid composition for ingredients to be cooked is applied to ingredients to be cooked, the agent for reducing grease in foods to be cooked is used so that the amount of n-3 edible oils and fats added is 0.001% by mass or more and 10% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be cooked. Specifically, when the processing liquid composition for ingredients to be cooked is applied to ingredients to be cooked, the agent for reducing grease in foods to be cooked is used to produce the processing liquid composition for ingredients to be cooked. In this case, the processing liquid composition for ingredients to be cooked is produced by appropriately combining the agent for reducing grease in foods to be cooked with edible oils and fats other than n-3 edible oils and fats, starch, seasonings, solvents, additives, etc. The agent for reducing grease in foods to be cooked is also used so that the amount of n-3 edible oils and fats added is 0.001% by mass or more and 10% by mass or less, relative to the total mass of the processing liquid composition for ingredients to be cooked.

[0084] The edible oils and fats other than n-3 edible oils and fats, starches, seasonings, solvents, additives, etc. that can be used together with the agent for reducing oiliness in cooked foods include those described above.

[0085] The method for producing the processing liquid composition for food materials to be cooked with heat is not particularly limited, and examples thereof include a method of mixing an agent for reducing oiliness in cooked foods with food materials other than n-3 edible oils and fats, starch, seasonings, solvents, additives, etc. In this case, the order of mixing, mixing conditions (temperature, pressure, stirring conditions), etc. are not particularly limited and can be set appropriately.

[0086] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0087] 1. Production of a processing liquid composition for ingredients to be heated and cooked [Comparative Example 1-1] A processing liquid composition for ingredients to be heated and cooked was produced by mixing 10 parts by mass of Hitrust (registered trademark) TC-200 (starch material, manufactured by J-Oil Mills Co., Ltd.), 2 parts by mass of white sugar, 2 parts by mass of salt, 0.7 parts by mass of monosodium glutamate, 0.1 parts by mass of white pepper, 5 parts by mass of soy sauce, 0.5 parts by mass of rapeseed oil, and 79.7 parts by mass of ice water (total 100 parts by mass).

[0088] Example 1-1 A processing liquid composition for ingredients to be heated and cooked was produced in the same manner as in Comparative Example 1-1, except that 0.5 parts by mass of rapeseed oil was replaced with 0.01 parts by mass of linseed oil (n-3 fatty acid content in the total amount of constituent fatty acids: 54.5% by mass, α-linolenic acid content in the total amount of constituent fatty acids: 54.5% by mass) and 0.49 parts by mass of rapeseed oil.

[0089] Example 2-1 A processing liquid composition for ingredients to be cooked was produced in the same manner as in Comparative Example 1-1, except that 0.5 parts by mass of rapeseed oil was changed to 0.05 parts by mass of linseed oil and 0.45 parts by mass of rapeseed oil.

[0090] Example 3-1 A processing liquid composition for ingredients to be cooked was produced in the same manner as in Comparative Example 1-1, except that 0.5 parts by mass of rapeseed oil was changed to 0.1 parts by mass of linseed oil and 0.4 parts by mass of rapeseed oil.

[0091] Example 4-1 A processing liquid composition for food materials to be cooked by heating was produced in the same manner as in Comparative Example 1-1, except that 0.5 parts by mass of rapeseed oil was changed to 0.5 parts by mass of linseed oil.

[0092] [Comparative Example 2-1] A processing liquid composition for ingredients to be heated and cooked was produced in the same manner as in Comparative Example 1-1, except that the amounts of rapeseed oil (0.5 parts by mass) and ice water (79.7 parts by mass) were changed to 5 parts by mass and 75.2 parts by mass, respectively (total 100 parts by mass).

[0093] Example 5-1 A processing liquid composition for food materials to be cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was changed to 0.5 parts by mass of linseed oil and 4.5 parts by mass of rapeseed oil.

[0094] Example 6-1 A processing liquid composition for ingredients to be cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was changed to 1 part by mass of linseed oil and 4 parts by mass of rapeseed oil.

[0095] Example 7-1 A processing liquid composition for ingredients to be heated and cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was replaced with 2 parts by mass of perilla oil (n-3 fatty acid content in the total amount of constituent fatty acids: 58% by mass, α-linolenic acid content in the total amount of constituent fatty acids: 58% by mass) and 3 parts by mass of rapeseed oil.

[0096] Example 8-1 A processing liquid composition for ingredients to be cooked was produced in the same manner as in Comparative Example 2-1, except that 5 parts by mass of rapeseed oil was changed to 1 part by mass of perilla oil and 4 parts by mass of rapeseed oil.

[0097] The processing liquid compositions for food materials to be cooked by heating produced in Examples 1-1 to 8-1 and Comparative Examples 1-1 to 2-1 are shown in Table 2 below.

[0098]

[0099] 2. Production of Cooked Food [Comparative Example 1-2] (Step (1)) The processing liquid composition for ingredients to be cooked with heat produced in Comparative Example 1-1 was homogenized at 3000 rpm for 3 minutes. Next, 63 g of the processing liquid composition for ingredients to be cooked with heat was blended with 150 g of chicken thigh meat (25 g per piece), and the mixture was tumbled at 12 rpm for 1 hour using a rotary tumbler (manufactured by Daido Sangyo Co., Ltd.).

[0100] (Step (2)) The tumbled chicken thigh meat was dusted with 3% by mass of Actbody (registered trademark) KT-10 ((modified starch, manufactured by J-Oil Mills Co., Ltd.)), then coated with batter (Daishō Corporation's "Chūbō-ō Karaage Flour" (containing wheat flour, cornstarch, salt, powdered starch syrup, etc.) dissolved in an equal amount of cold water), and pre-fried in super canola oil (rapeseed oil with a high oleic acid content, manufactured by J-Oil Mills Co., Ltd.) at 170°C for 2 minutes to obtain fried chicken.

[0101] (Step (3)) The pre-fried fried chicken was frozen at −20° C. to produce frozen fried chicken.

[0102] (Step (4)) Three days after freezing, 600 g of soybean oil (acid value: 0.02) was added, heated to 180°C, and the frozen fried chicken was added and re-fried. After heating for 3 minutes and 30 seconds, the fried chicken was stored at room temperature (25°C) for 30 minutes to produce cooked fried chicken (28 g per piece).

[0103] [Examples 1-2 to 7-2, Comparative Example 2-2] Fried chicken cooked in the same manner as in Comparative Example 1-2 was produced, except that the processing liquid composition for ingredients to be cooked to be heated produced in Examples 1-1 to 7-1 and Comparative Example 2-1 was used instead of the processing liquid composition for ingredients to be cooked to be heated produced in Comparative Example 1-1.

[0104] [Example 8-2] Fried chicken cooked in the same manner as in Comparative Example 1-2 was produced, except that the processing liquid composition for ingredients to be cooked by heating produced in Example 8-1 was used instead of the processing liquid composition for ingredients to be cooked by heating produced in Comparative Example 1-1, and 700 g of deteriorated soybean oil was used instead of 600 g of soybean oil.

[0105] The degraded soybean oil was prepared as follows. Specifically, 700 g of soybean oil was charged, and 100 g of fried potatoes (shoestring potatoes from Hokkaido, manufactured by Nosuy Co., Ltd.) was heated for 7 minutes, and the fried potatoes were removed. After 15 minutes, the fried potatoes were cooked again under the same conditions. This process was repeated 7 times to prepare the degraded soybean oil.

[0106] 3. Evaluation The fried chicken produced in Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2 were evaluated.

[0107] [Smoothness] Six evaluators tasted the fried chicken pieces produced in Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2 and evaluated the smoothness according to the following criteria.

[0108] 7: No oil remains in the mouth at all 6: No oil remains in the mouth 5: Some oil remains in the mouth 4: Standard 3: Some oil remains in the mouth 2: Oil remains in the mouth 1: A lot of oil remains in the mouth

[0109] The average of the evaluation results from the six evaluators was calculated, and a final evaluation was made from the average based on the following criteria. The results are shown in Table 3 below.

[0110] S: Average value is greater than 0 and less than 2.5 A: Average value is greater than 2.5 and less than 3 B: Average value is greater than 3 and less than 3.5 C: Average value is greater than 3.5 and less than 4 D: Average value is 4 E: Average value is greater than 4

[0111] [Negative Oil Flavor] Six evaluators tasted the fried chicken produced in Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2 and evaluated the negative oil flavor according to the following criteria.

[0112] 7: The unpleasant oily flavor is very strong 6: The unpleasant oily flavor is strong 5: The unpleasant oily flavor is somewhat strong 4: Standard 3: The unpleasant oily flavor is somewhat weak 2: The unpleasant oily flavor is weak 1: The unpleasant oily flavor is very weak

[0113] The average of the evaluation results from the six evaluators was calculated, and a final evaluation was made from the average based on the following criteria. The results are shown in Table 3 below.

[0114] S: Average value is 6 or more A: Average value is 5.5 or more and less than 6 B: Average value is 5 or more and less than 5.5 C: Average value is 4.5 or more and less than 5 D: Average value is more than 4 and less than 4.5 E: Average value is 4 or less

[0115]

[0116] The results in Table 3 show that in Examples 1-2 to 8-2, which used a processing liquid composition for food ingredients to be heated containing n-3 edible oils and fats, the oiliness of the fried chicken was reduced. On the other hand, in Comparative Examples 1-2 and 2-2, which used a processing liquid composition for food ingredients to be heated containing no n-3 edible oils and fats, the fried chicken tasted oily.

[0117] [Amount of n-3 edible fats and oils used per 100 g of food material to be cooked] In Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2, the amount of n-3 edible fats and oils used per 100 g of food material to be cooked was calculated.

[0118] In Examples 1-2 to 8-2 and Comparative Examples 1-2 to 2-2, 40% of the processing liquid composition for ingredients to be heated was used per chicken thigh (25 g). Of the processing liquid composition for ingredients to be heated, 15% was actually blended into the chicken thigh by tumbling. Therefore, the amount of n-3 edible oil (mg / 25 g) used per chicken thigh (25 g) can be calculated by multiplying the amount of processing liquid composition for ingredients to be heated (25 g x 40% x 15%) actually blended into the chicken thigh by the content (mass %) of n-3 edible oil in the processing liquid composition for ingredients to be heated. The results, converted into the amount of n-3 edible oil (g / 100 g) used per 100 g of chicken thigh (food to be heated), are shown in Table 4 below.

[0119] [Content of n-3 edible fats and oils in cooked foods] The content of n-3 edible fats and oils in the cooked foods produced in Examples 1-2 to 8-2 was calculated.

[0120] If the fried chicken produced in Examples 1-2 to 8-2 had an oil content of 6.6% by mass and the proportion of n-3 edible oils in the oil content was 0.8% by mass, the content of n-3 edible oils per piece of fried chicken (28 g) (cooked food) was calculated to be 0.052% by mass (28 g x 6.6% by mass x 0.8% by mass / 28 g x 100). It can be seen that the processing liquid composition for ingredients to be cooked by heating can penetrate into the interior of cooked food, and therefore a high effect was obtained with a small amount used.

[0121]

[0122] According to the present invention, it has been found that the effect of reducing oiliness can be suitably achieved even if the amount of n-3 edible oil used per 100 g of food material to be heated and the content of n-3 edible oil in the heated food are small.

Claims

1. A processing liquid composition for food materials to be heated and cooked, comprising an n-3 edible oil and fat, the content of which of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, A processed liquid composition for heated and cooked foods, wherein the content of the n-3 edible oil and fat is 0.001% by mass or more and 10% by weight or less, based on the total mass of the processed liquid composition for heated cooked foods.

2. The processing liquid composition for food materials to be heated and cooked according to claim 1, wherein the n-3 edible oils and fats comprise at least one selected from the group consisting of perilla oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA.

3. 2. The processing liquid composition for food materials to be heated and cooked according to claim 1, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids of the n-3 edible oils and fats is 45% by mass or more and 75% by mass or less.

4. 2. The processing liquid composition for food materials to be heated and cooked according to claim 1, wherein the n-3 fatty acid includes alpha-linolenic acid.

5. 5. The processing liquid composition for food materials to be heated and cooked according to claim 4, wherein the content of the α-linolenic acid is 80% by mass or more and 100% by mass or less based on the total mass of n-3 fatty acids.

6. The processing liquid composition for food materials to be cooked and heated according to claim 1, further comprising an edible oil other than n-3 edible oils.

7. 7. The processing liquid composition for food materials to be heated according to claim 6, wherein the total content of the n-3 edible oils and fats and the edible oils and fats other than the n-3 edible oils and fats is 0.1% by mass or more and 10% by mass or less, based on the total mass of the processing liquid composition for food materials to be heated and cooked.

8. The processing liquid composition for food materials to be cooked by heating according to claim 1, which is used to reduce the oiliness of cooked food.

9. A step (1) of applying the processing liquid composition for ingredients to be cooked according to any one of claims 1 to 8 to an ingredient to be cooked; (2) a step of cooking the food material to be heated using oil, to which the processing liquid composition for the food material to be heated has been applied; A method for producing a cooked food product, comprising:

10. The method according to claim 9, wherein the content of the n-3 edible oil or fat in the cooked food is 0.00002% by mass or more and 5% by mass or less, based on the total mass of the cooked food.

11. The method according to claim 9, wherein the amount of the n-3 edible oil or fat used is 0.00002 g or more and 5 g or less per 100 g of the food material to be heated and cooked.

12. The method according to claim 9, wherein the oil has an acid value of 0.110 or less.

13. The method according to claim 9, wherein the food material to be cooked by heating comprises at least one selected from the group consisting of meat, fish meat, and seafood.

14. A method for reducing the oiliness of food to be cooked by applying the processing liquid composition for food to be cooked according to any one of claims 1 to 8 to the food to be cooked before cooking the food.

15. The method according to claim 14, wherein the content of n-3 edible fats and oils in the cooked food is 0.00002% by mass or more and 5% by mass or less, based on the total mass of the cooked food.

16. The method according to claim 14, wherein the amount of the n-3 edible oil or fat used is 0.00002 g or more and 5 g or less per 100 g of the food material to be cooked.

17. 15. The method of claim 14, wherein the oil has an acid number greater than 0.1 and not greater than 10.

18. An agent for reducing oiliness of cooked food, comprising, as an active ingredient, an n-3 edible oil and fat in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, When the processing liquid composition for a food material to be heated is applied to the food material to be heated, the amount of the n-3 edible oil and fat added is 0.001 mass % or more and 10 mass % or less relative to the total mass of the processing liquid composition for a food material to be heated.