JP2006109725A - Food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food material with which food causing no deterioration in its palate feeling even when left as it is for a few hours after cooked, not getting hard in its palate feeling even when thawed/heated with a microwave oven after freezing/cold storage and not causing strong "springiness" can be obtained without using an emulsifier or the like. <P>SOLUTION: The food material is produced through heating a food composition containing starch at ≥50 mass% and protein at ≥10 mass%. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food material, and more particularly to a food material that provides a food that has little change over time after cooking and has high resistance to microwave heating after storage.

  In recent years, various foods have been put on the market along with the variety of eating habits. In addition, the demand for cooked foods is increasing with the employment of women. In response to these demands, recently, microwave heated foods have become widespread. This microwave-heated food has the advantage that it can be easily and quickly used for meals by irradiating microwaves on a cooked food that has been frozen and refrigerated for several minutes.

However, for example, in the case of fried foods such as croquettes, pork cutlet, tempura, etc., when heated in a microwave oven, the crispy feeling of the clothes is lost, resulting in a sticky texture or a hard texture, and "pull" There are drawbacks such as becoming stronger and worsening crispness.
Conventionally, several improvement measures have been proposed as a method for solving these drawbacks. For example, the content of one kind of polyglycerin selected from tri, tetra, penta, hexa, hepta, octa, nona and decaglycerin in the composition for frozen fried food containing methylcellulose (see Patent Document 1) and polyglycerin composition A fried food additive containing a polyglycerol fatty acid ester of 35% or more (see Patent Document 2), a fried food material containing a sugar alcohol (see Patent Document 3), and the like are known. In addition, as a technology that controls the degree of change in physical properties of starchy materials due to moist heat treatment and enables shortening the time and temperature of the moist heat treatment, it can be used as a moist heat treatment accelerator as a moist heat treatment accelerator. A method for producing wet heat-treated starch using an activator, a metal salt or a saccharide is known (see Patent Document 4), but none of these methods can still satisfy the texture improvement effect after cooking in a microwave oven. There wasn't.
JP 2000-316509 A JP 2000-308462 A JP 2000-300198 A Japanese Patent Laid-Open No. 06-145203

In view of the conventional problems as described above, it is an object of the present invention to provide a food material that can provide a food that has little change with time after cooking and that has excellent microwave heat resistance after storage.
Then, as a result of repeating various studies to solve the problem, the present inventor used a food material obtained by heating a food composition containing 50% by mass or more of starch and 10% by mass or more of protein, The inventors have found that extremely good results can be obtained without using additives such as special emulsifiers, and have completed the present invention.

  That is, this invention solves the said subject with the foodstuff material which heat-processed the food composition containing 50 mass% or more of starch and 10 mass% or more of protein.

  If the food material of the present invention is used to produce foods such as fried foods and breads, the obtained fried foods and breads can be left for several hours after cooking without special use of additives such as emulsifiers. The texture does not deteriorate, and even after thawing and heating in a microwave oven after freezing and refrigerated storage, the texture does not become hard and “pull” does not become strong. Therefore, according to the present invention, it is possible to provide a food with little change over time after cooking and excellent microwave heat resistance after storage.

Next, the present invention will be described more specifically.
The raw material of the food material of the present invention is a food composition containing 50% by mass or more of starch and 10% by mass, preferably 11% by mass or more of protein. The basic composition of the food composition includes flour, starch, and protein.
Examples of the flour include wheat flour, rye flour, rice flour, barley flour, oat flour, durum semolina, rice flour, and the like, and these can be used alone or in combination of two or more.
Examples of the starch include corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, sago starch, and the like, and acid-treated starch, oxidized starch, acetylated oxidized starch, and dialdehyde starch obtained by processing these starches. , Starch acetate, sodium octenyl succinate starch, carboxymethyl starch, hydroxymethyl starch, hydroxypropyl starch, phosphorylated starch, cationic starch, phosphate crosslinked starch, acetylated adipic acid crosslinked starch, hydroxypropylated phosphate crosslinked starch, phosphoric acid Examples thereof include cross-linked starches such as monoesterified phosphoric acid cross-linked starch, and these may be used alone or in combination of two or more.

  Examples of the protein include protein preparations used as food additives, such as gluten, casein, whey, and soy protein, and these may be used alone or in combination of two or more. it can.

  In the present invention, when adjusting the food composition, the amount of added flour, starch and protein is adjusted so that the protein content is 10% by mass or more and less than 50%. In this case, it may be adjusted only with starch and protein without using flour. On the other hand, if the protein content is 10% by mass or more only with flour such as strong wheat flour or durum semolina, special protein or starch is added. There is no need to do so, and only flour may be used.

The starch and protein content in the food composition can be measured by the following method.
Starch is AACC Method 76-13, “Total Starch Assay Procedure” in “Approved Methods of the American Associates of Cereal Chemists”, 10th Edition, American Associates of Cereal Chemists, Inc. St. Paul, MN, USA, 2000).

  Proteins can be obtained from AACC Method 46-10, “Crude Protein” in “Approved Methods of the American Associates of Cereal Chemists”, 10th Edition, American Associates of Cereal Chemists, Inc, St. Paul, MN, USA, 2000).

The food material of the present invention is obtained by heat-treating the food composition. Examples of the heat treatment method include dry heat heating for heating in an atmosphere in which no moisture exists, and wet heat heating for heating in an atmosphere in which moisture exists during the heat treatment. Examples of the dry heat heating include a method in which the food composition is left standing on a tray and heated in an open state. In addition, examples of wet heat heating include a method of heating in a retort bag and sealing, a method of heating while adding steam, and the like.
As the heating means of the present invention, wet heat heating is preferable, and wet heat heating in which steam is added is particularly preferable. Although heat processing temperature changes with heating means, it is desirable to process normally 100-140 degreeC for 30 second-300 minutes.

  Moreover, it is preferable to add water to the above food composition before heating to a moisture content of 15% or more because the texture and microwave resistance after standing after cooking are improved.

  The food material of the present invention can be used as a food material for various foods such as breads, confectionery, fried foods, and batters, and the amount used can be appropriately adjusted according to the type of food. . Moreover, you may use together yeast, yeast food, saccharides, salt, fats and oils, hen's egg, dairy products, etc. depending on food.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-3, Comparative Examples 1-2
Raw material food compositions were respectively prepared according to the compositions shown in Table 1, put in a retort bag, and heat-treated for 60 minutes under a condition of 110 ° C. After the treatment, it was quickly cooled to room temperature, and each food material was obtained through a sieve.

Test Examples 1-3, Comparative Test Examples 1-2
A batter solution was prepared by blending 20 parts by mass of each food material shown in Table 2, 65 parts by mass of wheat flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd.), 15 parts by mass of soy protein and 300 parts by mass of water. After the batter liquid was put on the croquette, the bread crumbs were applied and oiled at 175 ° C. for 3 minutes 30 seconds. After dipping the oil, it was allowed to stand at room temperature, and after 6 hours, the texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. The results are shown in Table 4.
In addition, after oil dipping, it was quickly frozen and stored at -20 ° C for 20 days. Next, the frozen croquette was cooked in a microwave oven (500 W), and microwave resistance was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. The results are shown in Table 4.

  From the above results, croquettes using food materials made from food compositions with a protein content of 10% by mass or more are food compositions having a protein content of 10% by mass or less, or protein 10 with an emulsifier added. Compared to croquettes that use less than mass% food composition, it has a good texture even after time has passed after production, and has sufficient resistance to microwave heating after freezing. It was confirmed that

Comparative Test Examples 3-5
Food ingredients were prepared without heating the raw material food compositions of Examples 1 to 3 shown in Table 1, and croquettes were evaluated in the same manner as in Test Examples 1 to 3. The results are shown in Table 5.

  From the above results, it was confirmed that the croquette using the food material prepared without heat treatment was inferior in texture after time of manufacture and did not have resistance to microwave heating.

Examples 4-7, Comparative Examples 3-4
Each raw material flour shown in Table 6 was left still on a tray and subjected to a dry heat treatment at 110 ° C. for 60 minutes. After the treatment, it was quickly cooled to room temperature, and each food material was obtained through a sieve.

Test Examples 4-7, Comparative Test Examples 6-7
A batter solution was prepared by blending 20 parts by mass of each food material shown in Table 7, 65 parts by mass of wheat flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd.), 15 parts by mass of soy protein and 300 parts by mass of water. The croquette was evaluated in the same manner as shown in 1. The results are shown in Table 8.

  From the above results, croquettes using food materials made of wheat flour containing 10% by mass or more, preferably 11% by mass or more of protein, have a good texture even if time is left after production. In addition, it was confirmed that it has sufficient resistance to microwave heating after being stored frozen.

Test Example 8
10 parts by mass of the food material obtained in Example 5, 90 parts by mass of wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 3 parts by mass of fresh yeast, 0.05 parts by mass of yeast food, 1.8 parts by mass of salt, 10 parts by weight of sugar, 3 parts by weight of skim milk powder, 10 parts by weight of whole egg, and 59 parts by weight of water are mixed at low speed for 2 minutes 30 seconds, at medium speed for 2 minutes 30 seconds, at high speed for 2 minutes, 10 parts by weight of margarine was added and mixed for 2 minutes at medium speed and for 4 minutes at high speed (kneading temperature 28 ° C.). The obtained dough was fermented for 90 minutes under conditions of a temperature of 27 ° C. and a humidity of 75%. Next, after dividing into 60 g each, a bench time was taken for 20 minutes, and it was shaped into a dog and proofed for 50 minutes at a temperature of 38 ° C. and a humidity of 85%. Next, it was baked in an oven at 210 ° C. for 10 minutes to obtain a dog. The resulting dog was packaged and left at room temperature for 24 hours.
Moreover, after baking and storing at 4 degreeC for 3 days refrigeration, one dog was heated with the microwave oven (1500 W) for 10 seconds.
The dog thus obtained is left at room temperature after production and maintains a good texture over time, and is sufficiently resistant to microwave heating after refrigerated storage. It was confirmed that

Example 8
Powerful wheat flour (“Million” Nisshin Flour Milling Co., Ltd., trade name: starch content 74 mass%, protein content 12 mass%) was put in a retort bag and heat-heated for 60 minutes at 110 ° C. After the treatment, it was quickly cooled to room temperature, and a food material was obtained through a sieve.

Example 9
Add water to strong wheat flour ("Million" Nisshin Flour Milling Co., Ltd., trade name: starch content 74% by mass, protein content 12% by mass) to make the moisture 17%, put it in a retort bag under the condition of 110 ° C Wet heat treatment for 60 minutes. After the treatment, it was quickly cooled to room temperature, and a food material was obtained through a sieve.

Example 10
Strong wheat flour ("Million" Nisshin Flour Milling Co., Ltd., trade name: starch content 74% by mass, protein content 12% by mass) is allowed to stand on a tray under a temperature of 110 ° C while adding steam. Wet heat treatment for 60 minutes. After the treatment, it was quickly cooled to room temperature, and a food material was obtained through a sieve.

Example 11
A food composition was obtained by blending 89% by weight of wheat starch and 11% by weight of casein (milk casein (Wako Pure Chemical Industries, Ltd.)) (protein content 11% by weight). This food composition was put in a retort bag and heat-treated for 60 minutes at 110 ° C. After the treatment, it was quickly cooled to room temperature, and a food material was obtained through a sieve.

Example 12
A food composition was obtained by blending 89% by weight of wheat starch and 11% by weight of soy protein (powdered soy protein (Fuji Oil Co., Ltd.)) (protein content 11% by weight). This food composition was put in a retort bag and heat-treated for 60 minutes at 110 ° C. After the treatment, it was quickly cooled to room temperature, and a food material was obtained through a sieve.

Test Examples 9-14
30 parts by mass of sugar was added to 60 parts by mass of the whole egg and mixed well. 60 parts by mass of milk was added to this and mixed well. Further, 5 parts by mass of dissolved butter was added and mixed well. To this, 10 mass parts of each food material shown in Table 9 and 4 mass parts of baking powder shown in Table 9 were added to 90 mass parts of flour (flower), and the dough was prepared by gently mixing until no lumps were found. .
60 g of this dough was baked in a griddle at 175 ° C. for 2 minutes, inverted and further baked for 1 minute to obtain a hot cake.
After the obtained hot cake was allowed to stand at room temperature for 1 hour, the texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 10. The results are shown in Table 11.
Moreover, after refrigerated storage at 4 ° C. for 24 hours after baking, the hot cake was heated in a microwave oven (500 W) for 30 seconds, and the microwave oven resistance was evaluated by 10 panelists according to the evaluation criteria shown in Table 10. The results are shown in Table 11.

  From the above results, the hot cake using the food material prepared by wet heat heating is better than the hot cake using the food material prepared by dry heat heating, even if time is left after the production. It was confirmed that the food has better resistance to microwave heating after keeping its texture and refrigerated. Moreover, it was confirmed that not only gluten but also casein and soy protein are effective as protein preparations used in food compositions.

Claims (3)

  A food material characterized by heat-treating a food composition containing 50% by mass or more of starch and 10% by mass or more of protein.   The food material according to claim 1, wherein the heat treatment is wet heat heating.   The food material according to claim 1 or 2, wherein the food material is heat-treated after being added to a food composition by heating to a food composition prior to heating.