Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• the present invention relates to a frozen oiled food with clothes, in which the penetration of seasoning liquid is suppressed. More specifically, the present invention relates to a garment-frozen frozen food with a seasoning liquid containing acerola puree or acerola pulp.
• a deep-fried type that uses the raw material as it is, a garment-type type that covers the surface of the inner bowl with cereals such as potato starch, and a batter that dissolves the flour in the inner bowl with water or egg liquid.
• frozen frozen foods with clothes are often affected by seasonings when stored frozen for a long period of time, and it is often difficult to maintain the desired appearance, texture, taste and the like.
• frozen oiled foods such as fried chicken in a bag in contact with a seasoning liquid
• they are stored in a bag, transported in distribution, stored in a store, stored in a home freezer It is exposed to drastic changes in the environment and temperature such as storage, and the seasoning liquid soaks into the clothes and the surface becomes dry, and the appearance and texture such as shimmering are greatly deteriorated.
• Patent Document 1 includes swollen sweet potato fibers characterized by having a solid content of 0.15 wt% or more and 0.2 wt% or less and a viscosity of 2500 cp or more. It has been reported that the water-soluble sauce can effectively suppress bleeding into ice cream due to water separation.
• Patent Document 2 discloses a coating agent, which is obtained by hydrolyzing water-insoluble plant fibers, mainly composed of plant-derived hemicellulose, which is soluble in water, for glazing foods, preventing oxidation, and shell life. Has been reported to be useful in extending
• Patent Document 3 reports a liquid or paste-like seasoning composition characterized by containing microfibrillated cellulose that can be used for meat dumplings, has good dispersibility and has thixotropic properties. Yes.
• the object of the present invention is to provide an oil-frozen frozen food with a garment in which the penetration of the seasoning liquid into the garment is effectively suppressed.
• the present invention includes the following inventions.
• a frozen oiled food with a garment wherein a seasoning liquid containing acerola puree or acerola pulp is in contact with at least a part of the garment surface.
• a seasoning liquid containing acerola puree or acerola pulp is in contact with at least a part of the garment surface.
• the oil-frozen frozen food with clothes according to (1) wherein the viscosity of the seasoning liquid is 1000 cp or more.
• a seasoning liquid penetration inhibitor for frozen foods containing acerola puree or acerola pulp containing acerola puree or acerola pulp.
• a seasoning liquid for frozen food containing acerola puree or acerola pulp containing acerola puree or acerola pulp.
• Use of acerola puree or acerola pulp as a seasoning liquid penetration inhibitor
• the present invention it is possible to provide a garment-foiled frozen food in which the penetration of the seasoning liquid into the garment is effectively suppressed.
• the present invention is advantageous in maintaining the appearance and texture of a frozen oil-coated frozen food even when the distribution and storage conditions vary.
• Acerola refers to Acerola, scientific name: Malpichia emmarinata DC.
• the fruit production area and variety are not particularly limited. Examples of production areas include Okinawa and Vietnam.
• the “acerola fruit” may be the whole fruit including the seed part, or may be one obtained by subjecting the acerola fruit to normal processing such as removal of the seed part and peeling.
• Acerola puree refers to a semi-liquid product obtained by crushing an acerola fruit and removing coarse parts such as seeds, nuclei, skin, and spatula, and lining it.
• Acerola puree can be obtained by treating a pulverized acerola fruit with a pulper finisher.
• Acerola puree is appropriately heat-sterilized after preparation.
• the acerola fruit may be heat-treated as a pretreatment for preparing an acerola puree.
• acelora pulp refers to a residue obtained by squeezing fruit juice from an acerola edible portion from which coarse parts such as seeds, nuclei, skin, and spatula have been removed, and includes pulp and peel.
• the acerola pulp may be dried, semi-dried, or undried.
• acerola pulp is typically provided as a residue (by-product) of the acerola juice squeezing process.
• the acerola fruit can be obtained as a residue by removing seeds and the like with a pulper finisher and centrifuging the resulting puree. Therefore, acerola pulp is preferable from the viewpoint of effective utilization of by-products during juice extraction.
• the content of insoluble solids derived from acerola is generally 50 to 60 parts by mass.
• the content of insoluble solids derived from acerola is generally 40 to 60 parts by mass.
• the content of insoluble solids derived from acerola is generally 90 to 100 parts by mass.
• the content of insoluble solids can be measured by the Japanese Agricultural Standards Inspection Method (supervised by the Japan Juice Association: the latest fruit juice and fruit beverages pages 566 to 575, published by Asakura Shoten) or a method according thereto. it can.
• the acerola puree and acerola pulp of the present invention may be produced from natural products, or commercially available ones may be used.
• the frozen oiled food with garment of the present invention is characterized in that the seasoning liquid containing acerola puree or acerola pulp is in contact with at least a part of the garment surface. It is said. It is a surprising fact that such acerola puree or acerola pulp effectively suppresses the penetration of seasoning liquid into a garment-foiled frozen food.
• Acerola puree is particularly preferable in terms of a mouth-feeling texture, and that the seasoning liquid and the clothes are easy to adjust in the mouth and are easily integrated.
• Acerola pulp is particularly preferable in order to make use of the original taste of the seasoning liquid.
• the content of acerola puree or acerola pulp in the seasoning liquid can be set based on the content of insoluble dietary fiber derived from acerola in acerola puree or acerola pulp.
• the content of insoluble dietary fiber derived from acerola in the seasoning liquid containing acerola puree or acerola pulp may be appropriately set according to the type and properties of the frozen food. It is 0.005 to 0.4 parts by mass, preferably 0.007 to 0.3 parts by mass, and more preferably 0.01 to 0.2 parts by mass (based on measurement values by the Japan Food Analysis Center).
• the viscosity of the seasoning liquid for frozen food of the present invention may be such that it does not soak immediately after contact with the clothes.
• the viscosity of the seasoning liquid is preferably 1000 cp or more, more preferably 2000 cp or more, and further preferably 3000 cp or more.
• the upper limit of the viscosity of the seasoning liquid may be appropriately set according to the type and properties of the frozen food to be obtained, and is preferably about 10000 cp, more preferably about 8000 cp.
• the viscosity of the seasoning liquid can be measured, for example, with a C-type viscometer (Toki Sangyo Co., Ltd.) and an attached No. 3 rotor.
• the seasoning liquid of the present invention may be liquid or semi-liquid as long as it has fluidity that can be added to frozen foods.
• the seasoning liquid of the present invention can be provided in the form of sauces, sauces, dressings, jams or creams, for example.
• the seasoning liquid of the present invention may further contain a known additive that is acceptable for food hygiene in addition to acerola puree or acerola pulp.
• the seasoning liquid of the present invention can be produced by mixing the acerola pulp or puree as described above with food hygiene-acceptable additives according to a conventional method.
• the oil-frozen frozen food with a garment of the present invention is not particularly limited as long as the seasoning liquid and a part of the garment can come into contact with each other, for example, fried chicken, pickled Nanban, tonkatsu, fried chicken, fried seafood, croquette, Kakiage, French fries, nuggets or fritters are listed.
• the frozen oiled food with clothing of the present invention is obtained by bringing the seasoning liquid of the present invention into contact with at least a part of the clothing surface of the oiled food with clothing, and freezing the obtained food by a known method.
• the amount of the seasoning liquid to be brought into contact with the clothing surface is not particularly limited, and is appropriately determined by those skilled in the art depending on the quality of the frozen food to be obtained.
• the method of bringing the seasoning liquid into contact with the clothing surface is not particularly limited.
• the seasoning liquid may be applied to the clothing surface.
• contact may be made.
• the seasoning liquid of the present invention in the step of bringing the seasoning liquid of the present invention into contact with the oily food with clothes, the seasoning liquid may be brought into contact with the oily food with clothes at once, and may be brought into contact in two or more times. Also good.
• the seasoning liquid containing the acerola puree or acerola pulp of the present invention is brought into contact with the clothing surface, the seasoning liquid containing the acerola puree or acerola pulp is prepared, and then the seasoning liquid and the clothing surface are brought into contact with each other. It is preferable. However, in the present invention, acerola puree or acerola pulp and other seasoning liquid components are separately brought into contact with the clothing surface, and a seasoning liquid containing acerola puree or acerola pulp is formed on the clothing surface. Such a mode is also included in the present invention.
• the use of acerola puree or acerola pulp as an active ingredient makes it possible to significantly impregnate the seasoning liquid into a garment-foiled frozen food. Can be suppressed. Therefore, according to another aspect of the present invention, there is provided a seasoning liquid penetration inhibitor for frozen foods containing acerola puree or acerola pulp. Moreover, according to another aspect, a seasoning liquid penetration inhibitor is provided with the packaging form per use unit. According to yet another aspect, the use of acerola puree or acerola pulp as a seasoning liquid penetration inhibitor for frozen foods is provided.
• the seasoning liquid penetration inhibitor of the present invention may be acerola puree or acerola pulp as it is, and may further contain other food hygiene acceptable additives. Therefore, the content of acerola puree or acerola pulp in the seasoning liquid penetration inhibitor of the present invention is not particularly limited.
• seasoning liquid penetration inhibitor of the present invention can be the same as the seasoning liquid of the present invention.
• seasoning liquid penetration inhibitor of the present invention may have any shape such as liquid, powder or granule.
• a seasoning liquid for a frozen food with a garment oil comprising bringing a seasoning liquid containing acerola puree or acerola pulp into contact with at least a part of the clothing surface.
• a method of inhibiting penetration is provided.
• the method for suppressing the penetration of seasoned soup of frozen food with a garment according to the present invention can be carried out based on the above description regarding the method for producing a frozen food with a seasoned liquid with a garment according to the present invention. That is, the step of adding the seasoning liquid to the frozen food in the method for suppressing the penetration of the seasoning according to the present invention can be performed according to the use mode of the seasoning liquid of the present invention.
• Test Example 1 Inhibition effect evaluation 1 of an acerola puree-containing seasoning liquid 1-1: Production of acerola pulp and puree Acerola fruit from Vietnam was washed and crushed with an explorer. Next, coarse parts such as seeds, nuclei, skin, and spatula were removed from the crushed material with a pulper, and finer residues were removed with a finisher. Next, the obtained puree was centrifuged with a decanter, and the component removed here was frozen to obtain acerola pulp (insoluble dietary fiber content 7.0%; measured value by Japan Food Research Center). Further, the puree was sterilized, cooled, examined for foreign substances, and frozen to obtain an acerola puree (insoluble dietary fiber content 1.0%; measured value by Japan Food Research Center).
• seasoning liquid A mixture of liquid raw materials (26.20 parts by mass of cold water, 30.25 parts by mass of soy sauce of deep mouth, 11.60 parts by mass of brewed vinegar) and 1.5 parts by mass of acerola puree (Matsushita Electric Industrial Co., Ltd.) ) (Current Panasonic) product number: MX-V100) and stirred for 30 seconds to obtain a mixed solution.
• powder raw materials (30.95 parts by weight of granulated sugar, 1.00 parts by weight of xanthan gum) mixed in advance were added to the mixed solution and mixed for 5 minutes to obtain a seasoning liquid (salting) example 1.
• the viscosity of the seasoning liquid of Example 1 was measured with a C-type viscometer (Toki Sangyo Co., Ltd.) and the attached No. 3 rotor (hereinafter, the viscosity of the seasoning liquid of other test examples was also measured with the same measurement method. 3300 cp). Furthermore, a control seasoning liquid was obtained by the same method as above except that no acerola puree was added. The viscosity of the control seasoning liquid was 3300 cp.
• the obtained frozen fried chicken was heated in a microwave oven at 600 W for 1 minute and 20 seconds (per 4 pieces) without wrapping.
• Example 1 using acerola puree, scores of 1.5 to 2.0 were shown for the rest of the sauce, the shine, and the presence of the sauce.
• Test example 2 Evaluation of penetration of other fruit puree-containing seasoning liquid Instead of the acerola puree of Test Example 1, the same amount of fruit puree ("Apple Puree” (Nippon Fruit Processing Co., Ltd.), “Strawberry Puree Frozen ( Seedless) ”(Nippon Fruit Processing Co., Ltd.) or“ Banana Puree ”(Nippon Fruit Processing Co., Ltd.)) was prepared and evaluated in the same manner as described above. As a result, the scores for “Remaining Sauce”, “Etsutsuya”, and “Presence of Sauce” were all between 0.5 and 1.0, and the acerola puree was clearly higher. .
• Test Example 3 Evaluation of inhibitory action 2 on the penetration of seasoning liquid containing acerola puree
• water-soluble dietary fiber HM pectin (trade name: Neosoft P, Taiyo Kagaku): insoluble dietary fiber content 0%
• insoluble dietary fiber cellulose (trade name: KC Flock, Japan)
• the seasoning liquids of Reference Example 1 and Reference Example 2 were prepared using Paper Manufacturing Chemical Co., Ltd .: Insoluble dietary fiber content 95.4%).
• the viscosity of each seasoning liquid was as shown in Table 2.
• the content of insoluble dietary fiber in each seasoning liquid of Example 1 (Acerola puree), Reference Example 1 (HM pectin + cellulose) and Reference Example 2 (cellulose) was set to be equal.
• Example 1 using the control, Example 1, and Reference Examples 1 and 2, the same penetration inhibiting action evaluation as in Test Example 1 was performed, and the results were as shown in Table 3.
• Example 1 had a higher evaluation score for the rest than Reference Examples 1 and 2. Further, as described in the evaluation comments, Example 1 was higher in evaluation of the texture of the seasoning liquid and the sense of unity with the clothes than in Reference Examples 1 and 2.
• Test Example 4 Impregnation effect evaluation 1 of a seasoning liquid containing acerola pulp
• the amount of acerola pulp or acerola concentrated juice ["Acerola concentrated clear juice TNAS-1050" (Nichirei Suco Co., Ltd.)] (0% insoluble dietary fiber) shown in Table 4 was used instead of acerola puree.
• seasoning liquids of Example 2, Example 3, Reference Example 3 and Reference Example 4 were prepared.
• the acerola-derived insoluble dietary fiber content and viscosity of each seasoning liquid were as shown in Table 4.
• Example 2 Example 3, Reference Example 3 and Reference Example 4 evaluation was performed in the same manner as in Test Example 1. The results were as shown in Table 5.
• Test Example 5 Inhibition effect evaluation 2 of a seasoning liquid containing acerola pulp Seasoning liquids of Examples 4 to 6 were prepared in the same manner as in Test Example 1 except that acerola pulp having a lower content than that of Example 2 shown in Table 4 was used.
• Examples 4 to 6 using an acerola pulp having a lower content than that of Example 2 showed higher scores than the acerola puree of Example 1 (Example 1).

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• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Life Sciences & Earth Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Seasonings (AREA)
• Freezing, Cooling And Drying Of Foods (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)
• Jellies, Jams, And Syrups (AREA)
• Seeds, Soups, And Other Foods (AREA)

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• 2013
  • 2013-08-23 JP JP2014531678A patent/JP6189305B2/ja active Active
  • 2013-08-23 WO PCT/JP2013/072532 patent/WO2014030733A1/fr not_active Ceased

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