JP2014096991A - Cooking method of food product - Google Patents

Abstract

An object of the present invention is to provide a food cooking method capable of preventing punctures and blow-off of filling while preventing aggregation of methylcellulose or HPMC by an easy cooking process.
Methyl cellulose or hydroxypropylmethyl cellulose (HPMC) and a surfactant alginate or sucrose fatty acid ester are added to a food material to be cooked and then heated. It is preferable to add methylcellulose or HPMC and a surfactant in a mass ratio of 1: 0.5 to 1: 2. The food to be cooked is croquette, bread, fried food or range-up food.
[Selection figure] None

Description

  The present invention relates to a method for cooking food.

  Methyl cellulose and hydroxypropyl methyl cellulose (HPMC) have a unique property of being gelled or thickened by heating. For this reason, it is also approved as a food additive, and various applications to foods such as prevention of puncture during preparation of cream croquette oil and prevention of blowout of filling during baking are expected. However, in most food production processes, heat shearing is applied due to raw material dissolution, sterilization, and the like, so that there is a problem that methyl cellulose and HPMC aggregate and agglomerate and separate.

  Therefore, in order to avoid this problem, other food ingredients are heated to a temperature higher than the gelation temperature of methylcellulose or HPMC to be used, and after these food ingredients are dispersed in hot water, methylcellulose or HPMC is added. A method of adding, or a method of using methylcellulose or HPMC at an addition amount or viscosity that does not aggregate has been proposed (for example, see Patent Document 1 or 2).

JP 2009-183194 A JP 2010-124724 A

  However, in the method of adding methylcellulose or HPMC to a heated food material as described in Patent Documents 1 and 2, the tank for food cooking must be directly opened and methylcellulose or HPMC must be charged. There is a problem that the cooking process becomes complicated. In particular, this method is not practical when mass-producing products. In addition, the method of using methylcellulose or HPMC with an addition amount or viscosity that does not agglomerate has a problem that it cannot sufficiently exhibit effects such as prevention of puncture during cream croquette oil preparation and prevention of blowout of filling during baking. there were.

  In addition, since methylcellulose and HPMC have an emulsion stabilization effect, in patent documents 1 and 2, it is used together with the emulsifier for emulsification of fats and oils. However, this is not intended to prevent aggregation of methylcellulose and HPMC itself.

  The present invention has been made by paying attention to such a problem, and is a food cooking method capable of preventing puncture and filling blowout while preventing aggregation of methylcellulose or HPMC by an easy cooking process. It is intended to provide.

  The present inventors have found that by adding a surfactant such as an alginate, it is possible to prevent methylcellulose and HPMC from being aggregated, agglomerated and separated by heating shear, and have reached the present invention.

  That is, in order to achieve the above object, the food cooking method according to the present invention adds methylcellulose or hydroxypropylmethylcellulose (HPMC) and a surfactant to the food material to be cooked and then heats it. It is characterized by that.

  In the method of cooking food according to the present invention, by adding a surfactant to methylcellulose or HPMC and heating, it is possible to prevent methylcellulose or HPMC from aggregating and agglomerating due to heat shear and separating. For this reason, the puncture at the time of cream croquette oil preparation, the blow-off of the filling at the time of bread baking, etc. can be prevented with methylcellulose or HPMC. Further, it is not necessary to open the cooking tank lid during cooking, and the food can be cooked with a simple cooking process.

  According to the method for cooking food according to the present invention, when the cooked food is cooled, the food material agglomerated by methylcellulose or HPMC dissolves. When the cooled food is reheated, the food is heated by methylcellulose or HPMC. The material gels or thickens. Thus, the food cooking method according to the present invention can maintain the effect of methylcellulose or HPMC until after cooking even when a surfactant is added.

  In the food cooking method according to the present invention, as the surfactant, any surfactant can be used, for example, alginic acid ester, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, Examples include propylene glycol fatty acid ester, stearoyl calcium lactate, various saponins, various lecithins, various sterols, various bile, sphingolipid, tomato glycolipid, and the like. Two or more of these may be used in combination. In particular, the surfactant is preferably an alginate ester or a sucrose fatty acid ester. Moreover, it is preferable that the cooking method of the foodstuff which concerns on this invention adds the said methylcellulose or the said hydroxypropyl methylcellulose, and the said surfactant by mass ratio 1: 0.5-1: 2. In these cases, the anti-aggregation effect of methylcellulose or HPMC is particularly high. The addition amount of methylcellulose or HPMC to the food material may be a commonly used addition amount. When adding the surfactant, other food additives may be added.

  In the food cooking method according to the present invention, the food is preferably composed of croquettes, bread, fries or range-up foods. In this case, it is possible to prevent the contents from popping out and deforming when croquettes or fries are oiled. In addition, the filling can be prevented from blowing out when baking the bread. In addition, when the range-up food is ranged up or boiled, the material can be prevented from being deformed or melted.

  ADVANTAGE OF THE INVENTION According to this invention, the cooking method of the foodstuff which can prevent blowing of a puncture, a filling, etc. can be provided in an easy cooking process, preventing aggregation of methylcellulose or HPMC.

In the food cooking method according to the embodiment of the present invention, methylcellulose or hydroxypropylmethylcellulose (HPMC) and a surfactant are added to the food material to be cooked and then heated. The method for cooking food according to the embodiment of the present invention prevents methylcellulose or HPMC from aggregating and agglomerating and separating by heating shearing by adding a surfactant to methylcellulose or HPMC and heating. Can do. For this reason, the puncture at the time of cream croquette oil preparation, the blow-off of the filling at the time of bread baking, etc. can be prevented with methylcellulose or HPMC. Further, it is not necessary to open the cooking tank lid during cooking, and the food can be cooked with a simple cooking process.
Hereinafter, each component used with the cooking method of the foodstuff of embodiment of this invention was examined.

[Examination of surfactant]
Methylcellulose and HPMC gel and thicken when heated by the removal of bound water to form hydrophobic bonds. Therefore, the inventors examined whether gelation can be inhibited by adding an emulsifier having a hydrophobic portion (sucrose fatty acid ester) or alginic acid ester to methylcellulose or HPMC.

  Each test section was prepared with the formulation shown in Table 1. Samples in each test group were prepared by mixing all the raw materials into powder, then dispersing in 20 ° C. water and stirring for 5 minutes to dissolve. In the test, each sample was heated to 90 ° C. with stirring, and after reaching 90 ° C., stirring was continued for 3 minutes to check whether aggregation occurred. After that, it was transferred to a pouch, cooled to 4 ° C., and then bathed at 90 ° C. to confirm whether a gel was formed. Furthermore, it cooled to 4 degreeC again and it was confirmed whether gel melt | dissolved. The test results are shown in Table 2.

  As shown in Table 2, in test group 1 and test group 6 to which no alginic acid ester or sucrose fatty acid ester was added, methylcellulose or HPMC aggregated vigorously and separated into large lumps. Moreover, in the test sections 2 to 5 and 7 to 10 to which the alginic acid ester or the sucrose fatty acid ester was added, the aggregation of methylcellulose or HPMC was alleviated and fine aggregates were dispersed throughout. In test group 3 and test group 8 to which sucrose fatty acid ester (HLB16) having a high HLB was added, a small lump was produced. In all test sections, the aggregates dissolved after cooling. Moreover, in the hot water after cooling, gelation or thickening occurred in all test sections.

  Methylcellulose and HPMC gel and thicken when heated by the removal of bound water to form a hydrophobic bond. When shearing during heating, the probability that the molecules come into contact with each other increases, so that the formation of a hydrophobic bond is promoted and it is considered that the agglomeration occurs. Alginate esters and emulsifiers also have a hydrophobic group, and are thought to inhibit agglomeration of methylcellulose or HPMC by forming a hydrophobic bond with methylcellulose or HPMC. Alginate has a smaller content of hydrophobic groups than sucrose fatty acid ester, but is a polymer and is considered to be bulky and hindering agglomeration. Since sucrose fatty acid ester has high HLB and its inhibitory effect was somewhat weak, it is considered that sucrose fatty acid ester inhibits agglomeration according to the number of hydrophobic groups.

  As shown in Table 2, since the aggregates were dissolved by cooling, the binding between the alginate ester and the sucrose fatty acid ester is considered to be reversible. Furthermore, since gelation or thickening is caused by heating after cooling and dissolution, it is considered that the hydrophobic bond formation between methylcellulose and HPMC is not completely inhibited.

[Examination of amount of alginate added]
Tests were conducted to confirm the influence of the amount of alginate added on the state of methylcellulose during heating shear, the state during cooling, and the state during reheating. Each test section was prepared with the formulation shown in Table 3. Samples in each test group were prepared by mixing all the raw materials into powder, then dispersing in 20 ° C. water and stirring for 5 minutes to dissolve. In the test, each sample was heated to 90 ° C. with stirring, and after reaching 90 ° C., stirring was continued for 3 minutes to check whether aggregation occurred. After that, it was transferred to a pouch, cooled to 4 ° C., and then bathed at 90 ° C. to confirm whether a gel was formed. Furthermore, it cooled to 4 degreeC again and it was confirmed whether gel melt | dissolved. The test results are shown in Table 4.

  As shown in Table 4, the test group 1 aggregated vigorously and separated into large lumps. In test group 2, a small lump was formed. In all of the test groups 3 to 10, aggregation was alleviated and fine aggregates were dispersed throughout. In all test sections, the aggregates dissolved after cooling. Moreover, in the hot water after cooling, gelation or thickening occurred in all test sections.

  If the amount of alginic acid ester added is too small (test groups 1 and 2), the agglomeration mitigating effect during heating shearing was weakened. The relaxation effect was not changed, and there was no influence on dissolution during cooling or gelation during reheating. From this, it is considered that agglomeration can be alleviated by adding an appropriate amount of alginic acid ester according to the amount of methylcellulose added. According to Table 4, the optimum mass ratio of methylcellulose to alginate is 1: 0.5 to 1: 2.

  The heat resistant filling was cooked by the food cooking method of the embodiment of the present invention. With the formulation shown in Table 5, a heat resistant filling (test group) and a filling containing no alginate (comparative group) were prepared by the following method. First, methylcellulose, alginic acid ester (not in the comparative section), starch, and granulated sugar were mixed in powder, dissolved in water, and all raw materials except fragrance were added. It was heated to 85 ° C. with stirring for sterilization, then filled, cooled, and refrigerated at 10 ° C. or less overnight to produce a flour paste (heat-resistant filling in the test zone and filling in the comparison zone). .

  The produced flower paste was baked at 200 ° C. for 10 minutes to confirm heat resistance. As a result, at the time of firing, the comparative section was dissolved and liquefied, but the test section was gelled and did not dissolve. Then, when it cooled to 60 degrees C or less, both returned to the paste form. From this, in the test section, since the alginic acid ester was added to methylcellulose, it was possible to prevent methylcellulose from agglomerating, agglomerating and separating by heating shearing, and thus the effect of preventing liquefaction of filling by methylcellulose was sufficiently obtained. It is thought that it was demonstrated.

  Cream croquettes were cooked by the method of cooking food according to the embodiment of the present invention. A cream croquette (test group) and a cream croquette not containing an alginate ester (comparative group) were prepared by the following method according to the formulation shown in Table 6. First, powder raw materials were mixed, then charged into a liquid raw material, and then corn and onion saute were added and heated to 90 ° C. with stirring. The seeds thus completed were frozen, cut, dusted, battered, breaded and oiled at 160 ° C. for 2 minutes to prepare cream croquettes (test and comparative groups).

  The cream croquette in the comparative section was punctured or deformed when cooking with oil, but the cream croquette in the test section was not punctured or deformed. From this fact, in the test section, since alginic acid ester was added to methylcellulose, it was possible to prevent methylcellulose from agglomerating, clumping and separating by heating shearing, thereby preventing puncture when methyl cream croquette oil was prepared. Is considered to have been fully demonstrated.

  Cheese fried was cooked by the food cooking method of the embodiment of the present invention. By the composition shown in Table 7, cheese fries (test group) and cheese fries not containing alginate (comparative group) were prepared by the following method. First, all the raw materials were added, and heated to 80 ° C. or higher with emulsification at high speed to emulsify, and then filled in a pouch and refrigerated overnight. The soft cheese thus completed was wrapped in wonton skin and oiled at 180 ° C. for 3 minutes to prepare cheese fries (test group and comparative group).

  The cheese fries in the comparative section punctured during oil cooking and all the cheese leaked out. In contrast, the cheese fries in the test area did not puncture and the cheese remained. From this fact, in the test section, since the alginic acid ester was added to methylcellulose, it was possible to prevent methylcellulose from agglomerating, clumping and separating by heating shearing, thereby preventing puncture during methylation of cheese frying oil. Is considered to have been fully demonstrated.

  A range-up rice cake was cooked by the food cooking method of the embodiment of the present invention. By the formulation shown in Table 8, cocoons (test group) and cocoons (comparative group) not containing an alginate were prepared by the following methods. First, powder raw materials were mixed, water was added, and the mixture was kneaded with a mixer at medium speed for 10 minutes. Thereafter, the dough was poured onto a cloth and steamed for 20 minutes. The steamed dough was returned to the mixer and kneaded at medium speed for 10 minutes, then cooled, removed by rough heat, molded and frozen to produce straw (test group and comparative group).

The produced soot was ranged at 500 W for 50 seconds to confirm the properties. Moreover, the produced koji was boiled for 7 hours at 80 ° C., and its properties were confirmed. As a result, the wrinkles in the comparative section melted at the time of range up and could not be retained. In addition, when boiled, it melted and the texture was impaired. On the other hand, the test specimens were retained without melting when the range was raised. In addition, when boiled, the texture was hardly dissolved and the texture was maintained. From this, in the test section, the addition of alginic acid ester to methylcellulose can prevent methylcellulose from agglomerating, clumping and separating by heating shearing. It is thought that the effect was fully demonstrated.

Claims (4)

  A method for cooking food, comprising adding methylcellulose or hydroxypropylmethylcellulose and a surfactant to a food material to be cooked, followed by heating.   The method for cooking food according to claim 1, wherein the surfactant is an alginate or a sucrose fatty acid ester.   The method for cooking food according to claim 1 or 2, wherein the methyl cellulose or the hydroxypropyl methyl cellulose and the surfactant are added in a mass ratio of 1: 0.5 to 1: 2. The method for cooking food according to any one of claims 1 to 3, wherein the food comprises croquettes, bread, fries, or range-up foods.