JP2014076036A - Formed processed food and manufacturing method of the same - Google Patents

Abstract

Forming processed foods By forming fine calcium alginate gel particles on the surface that comes into contact with other objects during cooking of processed foods, the adhesiveness of the surface of the dough is suppressed and molding is facilitated.
An alginic acid is kneaded into a dough of a molded processed food, and an aqueous solution or powder containing calcium is brought into contact with a surface in contact with another object during cooking. An aqueous solution or powder containing alginic acids is brought into contact with the surface in contact with other objects during cooking of the dough containing calcium. Alginates and sparingly soluble calcium are kneaded into the dough, and an acidic aqueous solution is brought into contact with the dough surface during processing.
[Selection figure] None

Description

  The present invention relates to a molded processed food and a method for producing the same, and particularly relates to a molded processed food excellent in moldability and a method for producing the same, despite being made of an adhesive material that contains a lot of moisture.

  Conventionally, when forming a molded food product with viscosity, the object food surface, cooking utensils, powder food on the hand, water, oil, etc. Ingenuity has been devised to reduce the binding. For example, if bread dough, hand flour is used as bread flour and it is shaken in bread dough and cooking utensils, ascorbic acid, potassium bromate, glucose oxidase, etc. are added to the dough, and the dough surface is dried. When forming onigiri or sushi into a dough or cooking utensil, add water to the hands and utensils. For Japanese confectionery, use flour, water, syrup, etc. to bind the dough to the hands and utensils. Such a method has been adopted that molding is performed while suppressing the above. However, the effect of suppressing the binding between the target food and the object to be molded is not sufficient, and the molding process requires great care.In addition, moisture is used to soften the food and reduce calories. When the number is increased, the bonding with the object to be molded becomes worse, and molding is often difficult.

  In addition, when cooking the food, in order to suppress the binding with the object touched by the food, an operation such as oiling is often performed. Depending on the handling, a heavy burden is imposed on the equipment to be used, such as forming a polymer.

  Moreover, as a method for suppressing the binding between noodles with boiled noodles, there is JP-A No. 2002-281923, and as a method for improving the releasability between baked confectionery and a baking mold, there is JP-A No. 2009-201470. These have limited applications, and there was no viewpoint corresponding to the difficulty in shaping foods that have been softened by increasing the amount of water for people with reduced chewing and swallowing ability.

JP 2002-281923 A JP 2009-201470 A

  Therefore, in addition to the means for facilitating the shaping of the shaped processed food, there is a potential demand for a means for facilitating the molding process even more than the conventional materials that are softer than water. There is also a need for a method of cooking by cooking without using oil and suppressing the binding between food items such as cooking utensils and touching objects.

  Therefore, in addition to means for facilitating the molding of molded processed foods, the inventor's purpose is to provide a molded processed food that is easy to mold and a method for producing the same even when it is softened by increasing moisture and the like. The object of the present invention is to provide a molded processed food that suppresses the binding of the surface that the food and the utensil touch during cooking, and a method for producing the same.

  As a result of diligent investigation, the present inventor has blended alginic acids with molded processed foods, and performs operations to form fine gel particles of heat-resistant calcium alginate on the surface that contacts other objects during molding. The substance having binding properties by containing moisture such as starch and protein in the food reduces the substantial area in contact with an object other than the food, and the formed fine gel particles of calcium alginate are peeled off. As a result, it has been found that a molded processed food having the above characteristics and a method for producing the same can be obtained.

  3. The method according to claim 2, wherein in the operation of forming the calcium alginate fine gel, an alginic acid compound is blended in the target processed processed food, and an aqueous solution or powder containing calcium is brought into contact with a surface that comes into contact with another object at the time of molding. 4. The method of claim 3, wherein calcium is added to the target processed food, and an aqueous solution or powder containing alginic acids is brought into contact with a surface that contacts other objects at the time of molding. The method of Claim 4 which mix | blends soluble calcium and makes the surface which contacts another object at the time of cooking, such as shaping | molding, contact with acidic aqueous solution can be considered. In order to reduce the influence on the properties of the dough of the molded processed food, they suppress the formation of calcium alginate gel in the dough, and are difficult to peel off from the dough only on the surface of the molded processed food. This is a method of forming a fine gel.

  The molded processed food of the present invention can suppress binding of an object touching the food with the food when performing the molding operation. In addition, for the purpose of softening the target processed food, etc., even if the moisture content is increased more than usual and the composition is easy to bind to the object that touches the food during molding, the binding between the food and the touching object is suppressed. In addition, the molding operation can be facilitated. In addition, during cooking, storage, and distribution, it is possible to suppress binding with an object touched by food.

  Hereinafter, preferred embodiments of the molded processed food of the present invention and the production method thereof will be described in detail.

  Molded processed foods that are the subject of the present invention are those obtained by adding water and the like to powdered ingredients, cooking granular grains and eluting sticky substances on the grain surface, and crushing massive ingredients A food that forms the desired plastic dough into the desired shape according to the purpose using hands, cooking utensils, manufacturing equipment, etc. Specifically, bread, confectionery bread, French bread, rye bread, rusks, Danish pastries, variety Bread, butter roll, soft roll, hard roll, sweet roll, rice flour bread, rice cake, steamed bread, steamed cake, pie, dorayaki, Imagawa grilled, takoyaki, hot cake, crepe, butter cake, sponge cake, cookies, biscuits, Cookie, cracker, dry bread, pretzel, cut bread, wafer, sable, macaroon, shoe, donut, waffle, squaw , Fermented confectionery, pizza dough, bakery dough such as Chinese buns, udon, Chinese noodles, buckwheat, somen noodles, cold wheat, cold noodles, rice noodles, rice noodles, champon, noodles, macaroni, pasta, spaghetti and other noodle dough, dumplings Skin, Shumai skin, ravioli skin, wonton skin, spring roll skin and other side dish dough, rice cake, fertilizer, dumpling, rice cake, bun, trimmed, Konashi, Shiro, Kinton, Suhama etc. Japanese confectionery dough, hamburger, meat Balls, meat dumplings, meatloaf, meat patties, chicken nuggets, meat croquettes, meat cutlets, meat cuts, ham, sausage, wiener, etc. Fried seeds such as sauce croquettes, rice balls, nigiri sushi, maki sushi, bento Cooked rice such as rice stuffed in a box shape of things such as boxes and the like. Moreover, in noodles and cooked rice, not only binding with cooking utensils but also binding between noodle strings and rice grains can be suppressed.

  Examples of the alginic acid include polysaccharides extracted from brown algae typified by kombu and wakame, and the alginic acid salt is a salt of the alginic acid, an alkali metal salt such as sodium salt or potassium salt, Alkaline earth metal salts such as magnesium salts, and metal salts such as iron and tin are possible, but since they are used in foods, salts that are food additives are selected and used, preferably in water solubility Sodium salt is preferable because of its high value. The molecular weight of alginic acid, the ratio of mannuronic acid and guluronic acid, etc. are not particularly limited. Further, pulverized brown algae such as kelp powder and wakame powder, and extracts containing alginic acids from brown algae such as kelp water may be used as they are.

  The blending amount of alginic acids in Claims 2 and 4 is desirably 0.01 to 1% by mass of the dough weight of the target processed food. If the amount is less than 0.01% by mass, sufficient efficacy cannot be obtained. If the amount exceeds 1% by mass, the influence on the physical properties of the target food becomes large, and the original characteristics of the food may be impaired. In addition, in foods that do not allow alginic acid to penetrate into the grains on the grain, such as rice, it is sufficient to add 0.01 to 1% by mass of the viscous matter eluted on the surface. I'll do it. Thus, it is good to examine a compounding quantity suitably according to the state of the foodstuff used as object. The content of alginic acids in the aqueous solution or powder containing alginic acids contacted with the shaped processed food according to claim 3 is not particularly specified. It is desirable to adjust appropriately according to the use and usage situation.

  When blending alginic acids into molded processed foods, if the powder raw material is kneaded, mix it so that it is dispersed in the powder and then water is added. Moreover, when such a method is difficult, it is good to melt | dissolve in water etc. and add. In order to facilitate dissolution, an emulsifier such as a hydrophilic polyglycerin fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd .: SY Glister MCA750, SY Glyster MM750, SY Glyster MD750, etc.) is previously dissolved in water. You may take the method of dissolving alginic acid in a solution. Further, a package in which such an aqueous solution of alginic acid or an aqueous solution before pulverizing the alginic acid in the production process of the alginic acid is sterilized and aseptically filled may be distributed and used.

  Examples of calcium used in the present invention include calcium chloride, calcium lactate, calcium citrate, calcium phosphate, calcium carbonate, calcium sulfate, calcium pyrophosphate, calcium pantothenate, calcium gluconate, and calcium calcium glutamate, as well as milk. Dairy products containing calcium such as skim milk, skim milk powder, whole milk powder, casein, whey, whey powder, whey protein concentrate, protein concentrated whey powder, milk calcium, whey minerals, fermented milk, yogurt, skim fermented milk And foods containing calcium, such as chicken eggshell powder and shellfish powder. Calcium lactate or calcium chloride, which is highly soluble and easily dissociates from calcium ions and easily reacts with alginic acids to form calcium alginate gels, is desirable for calcium used in the methods of claims 2 and 3. In addition, when the dough of the molded processed food is acidic or dissolved in an acidic aqueous solution, other calcium ions are dissociated and react with alginic acids on the surface of the molded processed food. A fine gel is formed and a desired effect is obtained. On the other hand, in the method of claim 4, citric acid is used to prevent the alginic acids and calcium from reacting inside the dough to form a gel during dough preparation and the properties of the dough deviate from those of the original food. It is desirable to use ingredients that are difficult to dissociate calcium, such as calcium, calcium phosphate, various non-acidic dairy products, chicken eggshell powder, and shellfish powder.

  In the molded processed food of the present invention, the amount of calcium used in the method of claim 2 is preferably 0.005 to 4.0% by mass in the case of an aqueous solution. If the amount is less than 0.005% by mass, a desired effect is obtained. If the amount exceeds 4.0% by mass, the calcium salt cannot be completely dissolved. When used in powder form, it is generally considered to be dispersed in wheat flour, starch, processed starch, dextrin, etc., but the content of calcium in the powder in this case is not particularly specified. It is desirable to adjust appropriately according to the use and usage situation.

  In the method of claim 3 or claim 4 of the molded processed food of the present invention, the amount of calcium to be blended is desirably 0.01 to 1% by mass of the dough weight of the molded processed food. If the amount is less than 0.01% by mass, sufficient efficacy cannot be obtained. If the amount exceeds 1% by mass, the influence on the physical properties of the target food becomes large, and the original characteristics of the food may be impaired.

  The acidic aqueous solution used in the method of claim 4 of the molded processed food of the present invention is used to dissociate calcium ions from a hardly soluble calcium-containing food and react with alginic acids to form a fine gel of calcium alginate. It is. Specific examples of acidulants and pH adjusters used here include citric acid, lactic acid, gluconic acid, malic acid, tartaric acid, fumaric acid, acetic acid, glacial acetic acid, phytic acid, adipic acid, succinic acid, glucono delta lactone, Examples include ascorbic acid and salts thereof, which are used alone or in combination of two or more. Moreover, you may use natural acidic solutions, such as fruit juice, fermented milk, whey, and a fermented seasoning liquid. The pH of the acidic aqueous solution is preferably 2.0 to 6.0. When pH exceeds 6.0, hardly soluble calcium does not dissociate and alginic acid and calcium cannot react. When the pH is lower than 2.0, alginic acid releases calcium ions and combines with hydrogen ions, so that a calcium alginate gel is not formed.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all.

<Manufacture of bread>

  70 parts by weight of strong powder, 2.2 parts by weight of raw yeast, 0.1 part by weight of yeast food, and 40 parts by weight of water are put into a mixer bowl, and a hook is set in a vertical mixer, mixing at low speed for 2 minutes and at medium speed for 1 minute. To obtain a medium-sized dough. The kneading temperature was 24 ° C. This medium seed dough was put in a dough box and subjected to seed fermentation for 4 hours in a thermostatic chamber at a temperature of 28 ° C. and a relative humidity of 85%. The end point temperature was 29 ° C. The dough that has been subjected to the medium seed fermentation is again put into the mixer bowl, and further 30 parts by weight of strong flour, 1.8 parts by weight of sodium chloride, 0.2 parts by weight of sodium alginate (Kimika Co., Ltd .: IL-6), and sucrose 8 parts by weight, 2 parts by weight of reduced starch syrup (manufactured by Mitsubishi Corporation Foodtech Co., Ltd .: PO-500), 33 parts by weight of water are added, low speed 3 minutes, medium speed 3 minutes, low speed 3 minutes, medium speed 2 minutes, High-speed mixing was performed for 1 minute to obtain the food dough of the present invention as a bread dough. Trigger sprayer (Canyon): 0.5 mass% (calcium content: 0.06 mass%) calcium lactate aqueous solution (manufactured by Fuso Chemical Industry Co., Ltd.) (Made by: CHS-3AN type), taking a floor time of 30 minutes while spraying as appropriate, splitting into 380g and rounding, taking a bench time of 20 minutes, using a molder, one loaf molding, Put into a one loaf type coated with calcium lactate aqueous solution instead of mold release oil, take proof at 38 ° C., relative humidity 85%, 40 minutes, then put into a fixed kiln set at 200 ° C. and baked for 40 minutes. A bread was produced. The dough was not sticky at the time of division, rounding and molding, and the workability was good, and there was no problem with drawing out from the mold after firing. There was no problem in the flavor and texture of the resulting bread.

  In Example 1, since the pH of the bread dough was 5.3, instead of spraying the calcium lactate aqueous solution, hand powder containing 1% of powdered calf shell (manufactured by Riken Vitamin Co., Ltd .: Lipid H-1) is used. Others tried to produce the bread of Example 2 by the same composition and production method as in Example 1, but the dough was not sticky during division, rounding and molding, and the workability was good, and it was also possible to extract from the mold after baking. There was no problem. There was no problem in the flavor and texture of the resulting bread.

[Comparative Example 1]
In Example 1, without using sodium alginate, without spraying calcium lactate aqueous solution, and using hand flour when handling the dough, production of bread of Comparative Example 1 was attempted by the same composition and manufacturing method as Example 1. However, a lot of water was added, the dough at the time of division and rounding was sticky, work was impossible, and bread could not be obtained.

<Manufacture of rice balls>

  After sharpening the rice 3 go, it was immersed in 640 g of water, 10 g of a 10% by mass solution of sodium alginate (IL-6 manufactured by Kimika Co., Ltd.) was added and cooked with an automatic rice cooker to obtain 800 g of rice. The resulting rice was softly molded by adding a 0.5% by mass (calcium content 0.06% by mass) aqueous solution of calcium lactate (manufactured by Fuso Chemical Industry Co., Ltd.) to a rice-boiled rice ball or rice ball mold. The grains did not stick to the appliances, and a rice ball with a soft texture was obtained. This rice ball had no problem with the flavor, and even if it was held in the hand without rolling the paste, no rice grains were attached to the hand.

[Comparative Example 2]
In Example 3, without adding sodium alginate aqueous solution, 640 g of water was changed to 650 g, and when rice was cooked and molded using an automatic rice cooker, a rice ball was prototyped without using calcium lactate aqueous solution. The rice sticks to the rice ball mold, and it is necessary to add plenty of water. If the rice is not tightly packed in the mold, it cannot be pulled out and it is difficult to mold it into a soft rice ball. The rice balls obtained had rice grains in their hands when eating.

<Manufacture of udon>

900g of medium strength flour (Nippon Flour Mills Co., Ltd .: noodles), 100g of starch acetate (J-Oil Mills Co., Ltd .: Actbody A700), 30g of salt, 500ml of water, calcined shell powder (Riken Vitamin Co., Ltd .: Lipical) H-1) 1 g of kumbu powder (manufactured by Riken Vitamin Co., Ltd .: kumbu powder 10) is put into a mixer bowl and mixed thoroughly using a hook with a vertical mixer, and the food of Example 12 is a udon dough. I got the dough. The obtained udon dough is made into noodles having a thickness of 2 mm and a width of 3 mm, and is heated for 10 minutes in 98 ° C. hot water at pH 3.5 containing 0.02% by weight of a pH adjuster (manufactured by Fuso Kogyo Co., Ltd .: buffered lactic acid). Boiled and washed with water to obtain strawberry udon.
Salmon udon was vacuum sealed in an aluminum pouch, subjected to retort sterilization at 121 ° C for 30 minutes, left at room temperature for 10 days, and then placed in udon soup, the noodles were easily loosened, and there was no problem in flavor and texture . In addition, when boiled noodles continuously, in the production method of JP-A-2002-281923, it was necessary to manage the calcium content in boiling water, but in this manufacturing method, it is only necessary to manage the pH of boiling water.

  In Example 4, the udon dough was adjusted and noodles were prepared without blending typical H-1, 0.5% by mass of typical H-1 was dispersed, and buffered lactic acid was added to adjust the pH to 4.0. Except boiled hot water and boiled, retort strawberry udon was obtained in the same way, and after standing at room temperature for 10 days, the noodles were easily loosened, and there was no problem in flavor and texture.

[Comparative Example 3]
Retort udon was obtained in the same manner as in Example 4 except that no typical H-1 and kumbu powder 10 were added to the udon dough and no buffered lactic acid was added to the hot water. When it was put in the udon soup, the noodles were not easily loosened and it was difficult to eat.

<Manufacture of Kusanagi>

  In a bowl, thoroughly mix 350g of upper fresh powder, 90g of eggplant, 80g of white sugar, and 0.5g of calcium lactate (manufactured by Fuso Chemical Industry Co., Ltd.). Throw 450ml of warm water with a whisk and mix 130g of warm water. . Pour the dough into a steamed frame with a hard squeezed sushi, steam for 25 minutes, knead the dough using the sushi, and hand and work table with 1.0 mass% sodium alginate (Kimika Co., Ltd .: IL-6) aqueous solution And applied the dough. Frozen wormwood 25g that had been thawed and drained was mixed so as to spread over the entire dough, and the dough was divided into 28g while applying an aqueous solution to the hand, and 18g of red bean koji candy was wrapped to complete the grass koji. The dough did not stick to the hands or workbench, and the workability was good.

[Comparative Example 4]
In Example 6, calcium lactate was not blended, and when handling the dough, a syrup of sucrose: water = 1: 2 was applied to the workbench and hands, and the same composition and production method as in Example 6 were used. I tried to make Kusanagi, but the dough stuck to the workbench and my hands, so I couldn't get it.

Claims (4)

A molded processed food and a method for producing the same, characterized in that an alginic acid or calcium is blended in a dough and a fine gel of calcium alginate is formed on the surface that comes into contact with other objects during molding. 2. A molded processed food according to claim 1, wherein an alginic acid compound is blended in an amount of 0.01% by mass to 1% by mass, and an aqueous solution or powder containing calcium is brought into contact with a surface that contacts other objects during molding. . The molded processed food according to claim 1, wherein calcium is blended in an amount of 0.01% by mass to 1% by mass, and an aqueous solution or powder containing alginic acids is brought into contact with a surface that contacts other objects during molding. . Alginic acids are mixed in an amount of 0.01% to 1% by weight and calcium is mixed in an amount of 0.01% to 1% by weight, and an aqueous solution having a pH of 2.0 to 6.0 is brought into contact with a surface that comes into contact with another object during molding. The molded processed food according to claim 1 and a method for producing the same.