JP2008022727A - Food raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food raw material facilitating addition of alcohol-containing liquid substance to food. <P>SOLUTION: The food raw material is obtained by mixing the alcohol-containing liquid substance with starch, heating the mixture while keeping the starch in the mixture dispersed to be formed into a candy state, wherein the heating temperature is 60-85°C, and the mixing ratio of the alcohol-containing liquid substance and the starch is 90-50 wt.% and 10-50 wt.% respectively. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a food material, and more particularly to a food material using starch and an alcohol-containing liquid substance.

Alcohol-containing liquid substances that can be added to food during the food production process to enhance flavor and improve storage stability, such as mirin, sake, wine, Shaoxing liquor, brandy, shochu, whiskey, food alcohol, etc. Can be considered.
Since there are various problems when trying to add such alcohol-containing liquid substances in the liquid production process in the liquid state, the current situation is not so much.
This problem will be described by taking, for example, the manufacturing process of salmon, which is a fish paste product.
The salmon is generally manufactured by mixing fish paste, seasoning, starch, and water at a certain ratio to form a paste, and heating it to gel (see Patent Document 1).
JP 2001-269138 A

When liquid phosphorous is added to the paste-like substance, the viscosity of the paste-like substance is lowered, and sagging occurs after molding, which may cause defective products.
Therefore, in order not to cause dripping, it is necessary to reduce the amount of water by the amount of mirin added, but this means changing the blending ratio, and there are subtle differences in blending depending on the type of fish meat Considering this, the change of the blending ratio is complicated.

As another example of food having the same problem, rice cake can be exemplified. Tsujiko has improved storage stability by suppressing water activity with sugar. There is a problem that the sugar content is too sweet because a certain sugar content is required to maintain the storage stability. Therefore, it is conceivable to maintain the preservation by reducing the sugar content and adding alcohol.
However, if the alcohol is added in a liquid state, as in the case of the above-mentioned soot, the viscosity is lowered to cause sagging, resulting in a defective product.

  As described above, there are various problems when an alcohol-containing liquid substance is added in the production process of food.

  The present invention has been made to solve such problems, and an object thereof is to obtain a food material that facilitates the addition of an alcohol-containing liquid substance to food.

The inventor diligently studied a method for easily adding mirin during the manufacturing process of fish meat products.
Since starch is generally used for fish paste products, we considered adding mirin to starch. When mirin and starch are mixed and stirred, starch is dispersed in mirin, but mirin and starch are separated as time passes.
Therefore, the inventor tried to heat a mixture of mirin and starch (the starch used was potato starch) with stirring. The properties of the mixture were confirmed while gradually raising the heating temperature. Then, when the temperature became around 72 ° C., the viscosity suddenly increased and became wrinkled like wrinkles.
This cocoon-like substance is referred to as “boiled mirin” in this specification. In addition, when alcohol-containing liquid substances other than mirin are used, the general name of the alcohol-containing liquid substance is added after the candy. For example, sake refined sake.

As a result of examining the properties of koji mirin, it was found that it has the taste of mirin, and the starch has not yet been fully gelatinized, and has the original properties of starch.
If the kojimirin is added in the manufacturing process of the fish paste product, the kojimirin is not in a liquid state, so no sagging occurs and the problem of molding defects and product defects does not occur.
Therefore, it is not necessary to change the conventional formulation, and the required amount can be arbitrarily added.
Furthermore, sardine mirin has the original properties of starch, so that it can exert the effect of forming elasticity of fish paste products.
In addition, since the paste-like substances of fish paste products generally contain starch, even if mirin is added in a bowl using starch, only mirin becomes a new additive material. The labeling obligation arises, but the absolute amount of starch only increases, and no such labeling obligation arises. In addition, if the starch used as a raw material for various processed foods to which kojimirin is added (in this example, potato starch) is used as the starch that becomes the kojimirin material as in this example, the above labeling obligations are required. Does not occur. From this point, selection of starch used as a raw material in various processed foods to which kojimirin is added can be one criterion as a standard for selecting starch as a kojimirin material.

Thus, it has been found that various advantages can be obtained by adding mirin not as a liquid but as a kojimirin.
The inventor conducted similar experiments not only with mirin and potato starch but also with sake and starch (used potato starch), and the mixture of sake and starch was heated while maintaining the dispersed state of starch. Then, it became a bowl-like shape at around 63 ° C.
The present inventors have found that when sake refined sake is used instead of adding sake as a liquid in the production process of Japanese food, Japanese confectionery, etc., the same advantages as described above are obtained.

As described above, a bowl-shaped food material containing an alcohol-containing liquid substance can be obtained, and this is not obtained when the alcohol-containing liquid substance is added in a liquid state by adding it in the food production process. The knowledge that there was an excellent effect was acquired.
The present invention has been made based on such knowledge, and specifically has the following configuration.

(1) The food material according to the present invention is characterized in that an alcohol-containing liquid substance and starch are mixed and heated to form a bowl while maintaining the dispersed state of starch in the mixture.

The cocoon-like state refers to a state in which the viscosity has rapidly increased in the heating process of the alcohol-containing liquid substance and starch mixture, and the starch has not yet been fully gelatinized.
This will be described in more detail below.
If the heating temperature is further increased from the bowl shape and heating is continued, a colloidal state is obtained. The colloidal state is called gelatinization (α-formation), but gelatinized starch has significantly different properties from the original starch. This is a phenomenon that occurs because the strong binding between amylose and amylopectin that constitutes starch collapses due to moisture and heat. This is called α-formation, and the starch that has been pregelatinized is called α-starch. The original starch is called β starch.
Therefore, the cocoon-like state refers to a state in which the starch rapidly increases in viscosity before being heated into a state where the starch is completely pregelatinized, and the starch itself has the properties of the original starch, that is, β-starch.

Thus, since it has the property of β starch if it is in a bowl shape, if it is added in a food manufacturing process using starch as a material, it will function as the original material. Therefore, the amount of starch as a material can be reduced, or a new material is not added even if the amount is not particularly reduced, which is very convenient.
In addition, since it is not completely α-like in the bowl shape, it can be packaged immediately as it is without the need for subsequent processing such as pulverization. And since it is bowl-shaped, it is excellent in dispersibility, for example, can also be smoothly added to a kneaded product.

  Examples of alcohol-containing liquid substances include mirin, sake, Shaoxing wine, wine, brandy, shochu, whiskey, food alcohol, and the like.

(2) Further, in the above (1), the heating temperature is set to 60 ° C. to 85 ° C.
By setting the heating temperature to 60 ° C. to 85 ° C., the starch can be made into a bowl shape that has not yet been pre-gelatinized.

(3) Moreover, in the thing as described in said (1) or (2), the mixing ratio of alcohol-containing liquid substance and starch made alcohol containing liquid substance 90w-50w% and starch 10w% -50w%. It is characterized by this.

(4) Moreover, in the thing as described in said (1)-(3), heating is electric current heating, It is characterized by the above-mentioned.
The energization heating refers to heating an object to be heated by Joule heat by arranging a heating object between opposed electrodes and energizing.
By conducting the electric heating, the heating temperature can be reliably controlled because it is direct heating, the heating temperature can be controlled according to the property of the heating target, and the soot-like substance can be generated reliably. In addition, since the temperature of the heating target can be set to the target temperature in a short time, the heating can be performed while suppressing the vaporization of the alcohol as much as possible, and there is no browning due to the aminocarbonyl reaction (Maillard reaction). Furthermore, when the alcohol-containing liquid substance is an alcoholic beverage, a bowl-shaped food material can be generated without impairing the flavor.
In addition, in order to increase the electrical conductivity of the object to be heated, the heating time can be shortened by adding an electrolyte such as sodium chloride or amino acid, which is usually used as an additive material for processed food products.

The food material according to the present invention is a mixture of starch containing alcohol-containing liquid substance and starch, and is heated into a bowl while maintaining the dispersion state of starch in the mixture. Therefore, the alcohol-containing liquid substance is added in the food production process. It becomes extremely easy to do.
Moreover, since the said foodstuff itself contains alcohol, it is excellent also in preservability.

The food material according to the present embodiment is made by mixing potato starch and mirin and heating to about 72 ° C. while maintaining the dispersed state of starch in the mixture.
As described above, the cocoon-like state means a state in which the viscosity is rapidly increased in the heating process of the alcohol-containing liquid substance and starch mixture, and the starch has not yet been completely gelatinized.
Below, the manufacturing method of the kojimirin which the inventor performed with the experimental apparatus is demonstrated.

FIG. 1 is an explanatory view of an experimental apparatus used in this manufacturing method. First, the experimental apparatus will be described. As shown in FIG. 1, the experimental apparatus has an electrode 3 made of a titanium plate opposed to the inside of a cylindrical container 1, and a stirring blade 5 provided in the cylindrical container 1. Each electrode 3 is connected to an electrode wire for energization, and these electrode wires are connected to a 100 V, 20 KHz high frequency power source (not shown).
Further, in order to monitor the temperature in the cylindrical container 1, the sensor 11 of the thermo recorder 9 was inserted.

In the cylindrical container 1, potato starch: 100 g, mirin: 300 g, and salt: 2 g were added and mixed to disperse the potato starch in mirin. And in order to maintain this dispersion | distribution state, it supplied with electricity in the state which rotated the stirring blade 5. FIG. In the initial energization state, the temperature was 20 ° C. and the current value was about 1 ampere.
Thereafter, the temperature gradually increased, and in the case of foods, the resistance value decreased as the temperature increased, and the current value increased.
And when the temperature in the cylindrical container 1 became about 72 degreeC, viscosity increased rapidly and the mixture in a container became bowl-like.

  The koji mirin produced as described above is suppressed in vaporization of the alcohol content of mirin and has the properties of β-starch. Furthermore, there is no browning due to the Maillard reaction. Therefore, by adding starch in the manufacturing process of foods using raw materials such as fish meat products, as described above, addition of mirin can be realized very easily without changing the blending ratio.

  In the above embodiment, potato starch is used as an example of starch, and mirin is used as an example of an alcohol-containing liquid substance, but other examples of starch include corn starch, wheat starch, tapioca starch. Other examples of alcohol-containing liquid substances include sake, Shaoxing wine, wine, brandy, shochu, whiskey, food alcohol, and the like.

  In addition, since the temperature at which the cocoon-like shape differs depending on the type of starch and the type of the alcohol-containing liquid substance, the following experiments were conducted on the types of starch, the temperature at which the cocoon-like state, and the more detailed state of the candy-like state The results are shown in the table.

Table 1 is an example of mirin. The alcohol content of mirin is 12.5 degrees to 13.5 degrees. The weight ratio of mirin and starch was 75:25, and 0.5% sodium chloride was added as an electrolyte.

In addition, the temperature in Table 1 has shown the highest temperature when the electricity supply in electricity heating is stopped. The same applies to Tables 2 to 5 below.
As can be seen from Table 1, depending on the type of starch, the temperature at which it becomes cocoon-like varies, and the cocoon-like properties vary. Further, in this example, the mixing ratio of mirin and starch is constant, but it has been confirmed that there is a difference in the temperature at which the mixture becomes cocoon-like depending on the mixing ratio.
However, it was confirmed that at least in the blending ratios shown in the table, it is possible to produce savory phosphorus in the temperature range of 72 ° C to 84 ° C.

Table 2 is an example of sake refined sake. The alcohol content of sake is 13.0 to 14.0 degrees. The weight ratio of sake and starch was 75:25, and 0.5% sodium chloride was added as an electrolyte.

Even in the case of sake refined sake, the temperature at which it becomes cocoon-like differs depending on the type of starch, and the cocoon-like properties also differ. In this example, the blending ratio of sake and starch is constant, but it has been confirmed that there is a difference in the temperature at which it becomes bowl-like depending on the blending ratio.
However, at least in the blending ratios shown in the table, it was confirmed that sake sake can be produced in the temperature range of 63 ° C to 74 ° C.

Table 3 shows examples of shochu. The alcohol content of shochu is 35%. The weight ratio of shochu and starch was 75:25, and 0.5% sodium chloride was added as an electrolyte.

  As shown in Table 3, it was confirmed that potato shochu can be produced by potato starch and shochu.

  As can be seen from the examples in Tables 1 to 3, the temperature at which the cocoon is formed varies depending on the type of starch and the type of alcohol-containing liquid substance. Furthermore, although not shown in the table, it has been confirmed that the temperature at which the cocoon-like state changes depends on the blending ratio of starch and the alcohol-containing liquid substance. However, if the temperature range is too low or too high, it cannot be in the form of a bowl, and the inventor's knowledge has confirmed that the temperature range is preferably in the range of 60 ° C to 85 ° C. Yes. In addition, the mixing ratio of the alcohol-containing liquid substance and starch is confirmed to require that the alcohol-containing liquid substance is in the range of 90 w% to 50 w% and the starch is in the range of 10 w% to 50 w% in order to make it into a bowl shape. is doing.

  As described above, the bowl-shaped food material produced from various starches and alcohol-containing liquid substances can be used as an additive material in various food production processes. The food production method in this case is as follows, for example.

A method for producing a food comprising a step of making a paste using starch, wherein the paste-like substance is a food material that is heated in a state in which the starch is dispersed in an alcohol-containing liquid substance and is made into a bowl shape. The manufacturing method of the foodstuff characterized by including adding.
Specific examples of the starch and the alcohol-containing liquid substance in this case include, for example, the above-described fish paste product using potato starch as the starch and mirin as the alcohol-containing liquid substance.

  As described above, the bowl-shaped food material comprising starch and the alcohol-containing liquid substance has a bowl-like form, so that the alcohol-containing liquid substance can be easily added to various foods. The application range can be expected to be infinite.

In addition, when using flour instead of starch, a food material similar to the above can be generated. For example, Table 4 shows the case where wheat flour and fine powder are used as the flour and refined sake is used.
In Table 4, the weight ratio of sake and flour was 75:25, and 0.5% sodium chloride was added as an electrolyte.

  As shown in Table 4, in the case of sake refined sake consisting of flour and sake, it is suitable for addition to foods that use flour as a raw material, such as bread, udon and soba.

In addition, alcohol-containing liquid substance and starch are mixed, and while maintaining the dispersion state of starch in the mixture, the starch is made into a bowl-like shape, further heated to α, and then β (aged) is alcohol. Since it can be a powdery substance (alcohol-containing starch), it is effective as a new food material.
When the mixture of alcohol-containing liquid substance and starch is first gelatinized and then β-converted again, it becomes solid, but it can be easily crushed into a powder form for easy addition in the food manufacturing process. it can. Specific examples of such alcohol-containing starch are shown in Table 5.

The example of Table 5 uses sake and potato starch, the weight ratio of sake and potato starch was 50:50, and 0.5% of salt was added as an electrolyte.
Since it becomes transparent dumplings by heating to the temperature range shown in Table 5, it is possible to produce a powdery alcohol-containing starch by pulverizing it after storing it at room temperature for 2 weeks.

  If food grade alcohol is used as the alcohol-containing liquid substance, the alcohol-containing starch can be used as a flour or binding material for rice cakes, Japanese confectionery, udon, pasta, gyoza peels, fried chicken, tonkatsu, croquettes, etc. It can be a dusting powder having a function as a preservative.

It is explanatory drawing of the experimental apparatus used in one embodiment of this invention.

Explanation of symbols

  1 cylindrical container, 3 electrodes, 5 stirring blades, 7 electrode wires, 9 thermo recorder, 11 sensor.

Claims (4)

A food material, wherein an alcohol-containing liquid substance and starch are mixed and heated to form a bowl while maintaining the dispersed state of starch in the mixture. The food material according to claim 1, wherein the heating temperature is 60 ° C. to 85 ° C. The food material according to claim 1 or 2, wherein the mixing ratio of the alcohol-containing liquid substance and starch is 90 w% to 50 w% for the alcohol-containing liquid substance and 10 w% to 50 w% for the starch. The food material according to any one of claims 1 to 3, wherein the heating is electric heating.

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