JP2003284511A - Method for producing food material with elasticity for cold and heat cooking and food material with elasticity therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an inexpensive food material having elasticity and favorable palate feeling, maintaining the elasticity similarly both in cold cooking and heat cooking, oozing no water content even if being frozen and refrigerated and kept good for a long time. <P>SOLUTION: This nonreversible food material is obtained by homogeneously mixing vegetable gel with high-quality starch at a mixing ratio of 1:2, adding the moderate amount of an aqueous solution to the product, stirring the product to obtain a pasty product having viscosity, and forming the pasty product into a given shape, and steaming the formed product at ≥85°C to change the property. The food material thus obtained is eaten as it is or applied to various dishes and desserts through being cooked. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001] The present invention relates to a method for producing an elastic cold-heat cooking food material and an elastic cold-heat cooking food material, and in particular, it is irreversible and elastic, and a desirable texture is obtained. Hold and frozen,
The present invention relates to food products that can be stored for a long time without leaking of water content even when refrigerated.

[0002]

2. Description of the Related Art In recent years, eating and drinking habits have been diversified as awareness of health has risen throughout society. Conventional so-called desserts and cakes are constantly using new materials, and their manufacturing methods have been improved. In addition, consumers' needs for taste and ingredients are diversifying. For this reason, the food industry is diversifying its products and developing more refined and healthier ingredients.

At present, the ingredients for desserts that are commonly used in Taiwan and the like are "Yu Yun (white egg dumplings)", "Kowen" (granular ingredient made of sweet potato powder), "Powder ▲ ▼" (lumped ingredient made of sweet potato powder). ) ”, Aiko egg,“ Sengaku syrup (a jelly-like ingredient made from the powder of a plant called “green grass”) ”,“ Mameka (tofu made into jelly without being hardened by bittern) ”, apricot tofu, or other jelly. Most of candy, candy, etc. are processed by adding carrageenan to the raw material.

Carrageenan is a natural polysaccharide botanical colloid obtained from red algae plants such as antler or carp. Generally, it is a white or pale yellow powder, which is odorless and tasteless. The carrageenan gel has thermoreversibility and dissolves when heated to form a solution, and solidifies to form a gel when the temperature decreases. Carrageenan also has excellent water solubility and begins to dissolve at 70 ° C.
Thaw completely at 0 ° C. Dry powdered carrageenan is superior in stability to sugars such as pectin and algin, and does not dissolve in water immediately even if left for a long time, and is neutralized and alkaline. It exhibits a stable state even in the solution. Carrageenan has properties such as hydrophilic colloid, gel, thickening, emulsifying, and stable dispersion, and is suitable for food products such as dairy products, soft ice cream, fruit juice drinks, bread, jelly, water jelly, meat, and canned foods. Widely applied.

However, since a gel made of carrageenan is thermoreversible, it is deformed by heating, and its shape is degraded, gelatinized, and dissolved. In addition, if carrageenan is added to the product, if it is frozen or refrigerated, the water content will leak out. Therefore, the foodstuff to which carrageenan is added is not suitable for secondary processing, and is not suitable for refrigeration or freezing. Therefore, its value as a product is limited.

[0006]

In addition to having elasticity, a preferable texture is obtained, and elasticity is similarly maintained in both cold and hot cooking, and leakage of water content does not occur even when frozen or refrigerated. The challenge is to provide foodstuffs that last longer and are inexpensive.

[0007] Therefore, the present inventor has noticed that the problem can be solved by the food material obtained by mixing the vegetable gel and the high-grade starch in a specific ratio, adding water, stirring and heat-treating. The present invention has been completed based on these findings.

That is, a powdery vegetable gel and a high-grade starch are evenly mixed in a ratio of 1: 2, water is added, and the mixture is stirred to form a viscous paste, which is then steamed and heated. As a result, an irreversible material is obtained, which is inexpensive, has a favorable texture with elasticity, retains a certain elasticity without losing its shape in both cold and hot cooking, and has excellent water retention and a long-lasting food product.

The food material of the present invention will be described in detail below. A method for producing a food material having elasticity according to claim 1, which is suitable for both cold and hot cooking, comprises: uniformly mixing powders as raw materials to obtain a powder for producing the food material; The viscous pasty body obtained by watering and stirring is molded into a predetermined shape, and the molded product is heated to change its quality to obtain an irreversible food material.

According to a second aspect of the present invention, there is provided a method for producing an elastic cold food material, wherein the raw materials in the first aspect include at least vegetable gel, high-grade starch and an aqueous solution.

According to a third aspect of the present invention, there is provided a method for producing an elastic food for cold heat cooking, comprising the vegetable gel according to the second aspect,
The high-grade starch is mixed in a mixing ratio of 1: 2, and the food material contains the vegetable gel in a proportion of 35% and the high-grade starch in a proportion of 65%.

According to a fourth aspect of the present invention, there is provided a method for producing an elastic cold-heat cooking foodstuff, wherein the heating step in the first aspect comprises
This is a step of steaming the molded product under a temperature condition of 85 ° C. or higher.

The elastic cold food material according to claim 5 is an elastic food material suitable for both cold and hot cooking, and can be edible in the state produced by the method according to any one of claims 1 to 4. , Edible with additional cooking such as heating, cooling, or freezing.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention provides an elastic cold-cooking food material by mixing vegetable gel and higher starch in a specific ratio, adding water, stirring and heat-treating. In addition, it is elastic and has a favorable texture, retains elasticity in both cold and hot cooking, does not leak water content even if frozen or refrigerated, and is a shelf-life, inexpensive food Is obtained. The method for producing the elastic cold food material and the elastic cold food material will be described below with reference to the drawings with reference to specific examples.

[0015]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows a method for producing a food for cold heat cooking having elasticity and a method for applying the food according to the present invention. The elastic cold food material of the present invention is mainly composed of an integrated vegetable gel, high-grade starch, and an aqueous solution,
About 35% of the total vegetable gel and about 65% of high-grade starch are contained. Using low cost, easily available vegetable gel and high-grade starch as the main components not only lowers the manufacturing cost, but also facilitates the manufacturing method, and the manufactured food material contains fiber. It is a low-calorie, cholesterol-free and healthy ingredient.

The method for producing an elastic food material of the present invention includes the following steps (A), (B) and (C).
That is, in the step (A), powder for producing a food material having elasticity is obtained. That is, with the comprehensive vegetable gel,
The higher starch and the higher starch are mixed in a ratio of about 1: 2 and mixed uniformly.

In the step (B), an appropriate amount of aqueous solution is added to form water. That is, an appropriate amount of aqueous solution is poured into a mixer, the mixer is started, and the powder obtained in the step (A) is gradually added. After charging the powder, the rotation speed of the mixer was increased to uniformly stir the powder and the aqueous solution,
The aqueous solution is made into a viscous paste. Further, the pasty body is formed into various predetermined shapes by hand or by machining.

In the step (C), the material is heated to change its quality. That is, the molded product obtained in the step (B) is steamed at a temperature of about 85 ° C. or higher for about 30 minutes to change the molecular structure inside each raw material and to bond a chain of molecules to form a heat-irreversible initial Get the product. It can be edible in this state. Further, the obtained product is excellent in water retention, does not leak water content even when frozen or refrigerated, and since it lasts for a long time, it is appropriately frozen and refrigerated.
It can be sold through a distribution system.

The above-mentioned food material can be used for dessert or cooking after further cooking. That is, the food obtained by the above process is further diversified by cooking. In this case, the food is not deformed or gelatinized even when heated or cooled, and retains a predetermined elasticity, so that a preferable texture can be obtained. The range of application thereof can be used for cooking, for example, as an ingredient similar to vegetarian meat. Further, it may be mixed with ice cream, mizuyokan, jelly, ice candy, and starch syrup. In addition, "powder ▲" (bulk ingredients made of sweet potato powder), "bean curd (tofu made into jelly without being hardened with bittern)", "koen (granulated ingredients made of sweet potato powder)", or love You can put the egg in a dessert in sweet soup. In addition, even if you put it in a hot dessert using "Yu En (white ball dumplings)" or "Sengaku honey (a jelly-like ingredient of plant powder called" green grass "), you can obtain a pleasant elastic texture. .

Therefore, the food material obtained by the above-mentioned manufacturing method can be edible in that state, but may be sold after being appropriately packaged. Further, the food may be cut, seasoned, or otherwise reprocessed according to the purpose of cooking the food, and may be directly sold to a restaurant for cooking, or the reprocessed food may be appropriately packaged. In addition, it may be sold. In addition, foods to which the food materials are applied can be frozen and refrigerated for sale. That is, the food material according to the present invention has a wide range of applications and is highly valuable as a product.

The above is a description of the method for producing an elastic cold food material according to the present invention. The food material according to the present invention has elasticity, and the elasticity is heated or cooled,
The reason why it has such characteristics that it does not change even when it is frozen is because the quality changes due to heating. The principle is as follows.

That is, the synthetic vegetable gel and the high-grade starch were mixed in a ratio of about 1: 2, and the mixed powder was uniformly mixed with an aqueous solution and stirred to form a viscous paste, and the temperature was 85 ° C. or higher. In the step of steaming under the temperature condition of
Heat is permeated into the fiber structure (chain of molecules) of the high-grade starch to newly form the structure of the fiber structure (chain of molecules), and a gap is formed inside. Easily combine with and form a thermo-irreversible gel. Such products are inexpensive and suitable for freezing and refrigeration.
The original appearance can be maintained without gelatinization even when heat is applied, and a desirable elastic texture can be obtained.

The above is a preferred embodiment of the present invention and does not limit the scope of the present invention. Therefore, a modification or change that can be made by a person skilled in the art,
Anything made within the spirit of the present invention and having an equivalent effect on the present invention shall be included in the claims of the present invention.

[0024]

Industrial Applicability The food material according to the present invention has elasticity, and also retains elasticity in both cold and hot cooking, so that a desirable texture can be obtained. In addition, it has excellent water retention properties, leakage of water content does not occur even when it is frozen or refrigerated, it has a long shelf life, and the manufacturing cost is low.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process of food materials and an application method thereof according to the present invention.

Claims (5)

[Claims] 1. A method for producing a food material which has elasticity and is suitable for both cold and hot cooking, wherein powder as a raw material is uniformly mixed to obtain a powder for producing the food material. An elastic cold heat which is characterized in that a viscous paste obtained by adding water to a powder and stirring is molded into a predetermined shape, and the molded product is heated to change its quality to obtain an irreversible food material. Manufacturing method of cooking ingredients. 2. The raw material is at least a vegetable gel,
The method for producing an elastic cold-heat cooking foodstuff according to claim 1, which comprises high-grade starch and an aqueous solution. 3. The vegetable gel and the high-grade starch are 1: 2.
And the vegetable gel is mixed in the food material at a mixing ratio of
% Of high-grade starch is contained in proportion of 65%, The manufacturing method of the foodstuff for cold-heat cooking with elasticity of Claim 2 characterized by the above-mentioned. 4. The method for producing an elastic cold-cooking foodstuff according to claim 1, wherein in the heating step, the molded product is steamed under a temperature condition of 85 ° C. or higher. 5. A food material having elasticity, which is suitable for both cold and hot cooking, and can be edible in a state manufactured by the method for manufacturing a food material for cold heat cooking having elasticity according to any one of claims 1 to 4, A food for cold and hot cooking having elasticity, which is characterized in that it is edible after being cooked with other foods by heating, cooling, or freezing.