JP2017123812A - Powder for heating instant viscous food product, and combinational kit using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide such powder for a heating instant viscous food product that dough obtained by subjecting powder to non-heating hydrolysis kneading can be collected easily and molded without adhesion to a hand, and a viscous food product can be obtained by heating the dough successively; and to provide a combinational kit using the same.SOLUTION: There is provided powder for a heating instant viscous food product for obtaining a viscous food product by adding and kneading in a non-heating way, an aqueous medium as much as 0.2-1.2 to power as much as 1 in the weight ratio, and by heating the obtained dough. The powder for the heating instant viscous food product contains water-soluble gelatin as much as 4-28 wt% in the total weight of the powder for the heating instant viscous food product.SELECTED DRAWING: None

Description

  In the present invention, the dough obtained by non-heating and kneading into powder can be easily formed into a cohesive and non-adhering hand, and can be formed into a viscous food when the dough is subsequently heated. The present invention relates to a powder for uniform food and a combination kit using the same.

  Conventionally, gummi prepared by heating a mixture of mixed powders of gelatin, saccharides and the like with a microwave oven is known (for example, see Patent Document 1). However, the details of the preparation of the gummy are as follows. First, 100 parts by weight of gelatin is dissolved in 300 to 700 parts by weight of hot water of 80 ° C. or higher, and then mixed powder is added. After the gummy dough is prepared by dissolving it in a glass, it is poured into a tray and chilled to solidify the gummy dough. Here, the gummy dough obtained after heating shows fluidity that can be stirred and poured into a tray, and was different from a viscous state like melted cheese. The gelatin used here is a type of gelatin that dissolves at 80 ° C. or higher, and does not suggest a new use of water-soluble gelatin that is soluble in normal temperature water.

  In addition, after adding water and dissolving in dextrin, gelatin, pregelatinized starch, etc., various seasonings provided in liquid or fluid form are added, stirred, poured into molds, sterilized and cooled to prepare solid seasonings It is known (for example, refer to Patent Document 2). However, the solid seasoning cools and solidifies the liquid raw material, and there is no idea of making it thick after being added to a powder to form a solid dough.

  Furthermore, a cheese-like food having a texture of natural cheese containing agar and 4 to 15% by weight of gelatin and further containing 0.05 to 50% by weight of fats and oils is known (for example, see Patent Document 3). .) The cheese-like food is prepared by adding water to the raw materials and the like and then stirring and cooling at 1500 to 3000 rpm using a food cutter while heating to 75 to 100 ° C. That is, since ordinary gelatin is dissolved by heating with water and then prepared by a complicated method of emulsification and cooling, there is no concept of simple and instant preparation.

  On the other hand, a fried dressing powder containing starch or cereal flour, water-soluble gelatin and edible fats and oils is known (see, for example, Patent Document 4). The fried food powder is formed into a film by securing moisture on the surface of the processed food with water-soluble gelatin in the fried food powder, and converting the starch and flour into α by the secured water during heating. The present invention provides a fried food-like food having a texture as described above. Therefore, the fried food powder is used to absorb moisture from the processed food to form a film, and there is no idea of obtaining a viscous food.

Utility Model Registration No. 3148380 JP 2011-24529 A JP 2010-81864 A JP-A-8-203

The present invention has been made in view of the above circumstances, and its purpose is
Powder for heating instant viscous foods that can be formed into powder without being heated and kneaded, and can be easily formed without sticking to the hand and then heated to a viscous food And providing a combination kit using the same.

  The present invention is for heating instant viscous foods in which an aqueous medium 0.2 to 1.2 is added and mixed with powder 1 in a weight ratio without heating, and the resulting dough is heated to form a viscous food. The above object is achieved by a heated instant viscous food powder comprising 4 to 28% by weight of water-soluble gelatin in the total weight of the heated instant viscous food powder.

  Preferably, pregelatinized starch is further contained. More preferably, it further contains powdered oil and fat and / or a poorly water-soluble calcium salt. More preferably, the heated instant viscous food powder, and a cooking powder for base dough for heating the heated instant viscous food powder by placing the dough obtained by non-heating and kneading and heating the dough. It is preferable to use the combination kit.

  In other words, the present inventors can add a simple operation to a lump obtained by simply adding water to the powder at room temperature and kneading it, so that the shape before and after the operation can be changed. We thought that it would be possible to enjoy the change and prepare the change in an instant. As a result, surprisingly, it is not possible to make a dough by mixing it with water-soluble gelatin that dissolves in water at room temperature, instead of the usual hot water-soluble gelatin. I recalled. That is, it was found that a viscous food such as cheese that can be easily melted instantly can be prepared by using the idea of reversing that the water-soluble gelatin-containing material that is normally used without heating is intentionally heated. Furthermore, if the content of water-soluble gelatin in the powder and the amount of water to be added are set appropriately, the kneaded product (dough) after the addition of water is easily collected, and the dough has an appropriate elasticity and does not adhere to the hand. It has been found that it can be molded.

  Furthermore, since the above-mentioned viscous foods have a unique animal odor, i.e., gelatin odor, due to water-soluble gelatin, investigations have been made to reduce this gelatin odor. It was found that the unpleasant odor was masked to improve the flavor and the dough unity.

  Next, when the applicability of viscous foods was examined, the addition of powdered oils and fats and poorly water-soluble calcium salts gave the taste and the appearance after heating to the real cheese without using real cheese. The present inventors have found that it is a cheese-like food that can be used, and have reached the present invention.

  The heated instant viscous food powder of the present invention can be instantly prepared by simply heating the dough obtained by non-heating and kneading the powder.

  In addition, the heated instant viscous food powder of the present invention can be easily cooked at home without being heated and kneaded, and can be molded without adhering to the hand. Excellent in properties.

  Moreover, the powder for heating instant viscous foods of this invention can be made into a viscous food by heating the dough which does not have the viscosity obtained from powder for a short time. Therefore, the visual change of the form before and after heating the dough can be enjoyed.

  In addition, the powder for heated instant viscous foods of the present invention can be used as various foods (cheese-like foods, jam-like foods, sauce-like foods, chocolate-like foods, sauce-like foods) by changing the auxiliary ingredients used. Food, etc.) can be prepared and is versatile.

  The powder for heating instant viscous food containing powdered fats and oils and poorly water-soluble calcium salt of the present invention is a cheese that can taste real cheese without the use of real cheese and flavor after heating. It can be made like food.

  Furthermore, since the powder for heated instant viscous food of the present invention can be stored in a powder state, it is stable over time.

  Furthermore, since the combination kit of the present invention is provided with a set of preparation materials, a combined cooked food can be easily prepared. In addition, in the preparation of the combination cooked product according to the combination kit of the present invention, even an infant enjoys the preparation and molding of the kneaded material (dough and base dough) performed before heating, the heating operation, and the like with a cooking feeling close to reality. be able to. Furthermore, the external appearance of the combined cooked product obtained by heating is very similar to that of a real food and has a good flavor.

The present invention will be described in detail.
The heated instant viscous food powder of the present invention is prepared by adding and kneading the aqueous medium 0.2 to 1.2 to the powder 1 in a weight ratio without heating, and then heating the resulting dough to produce the viscous food. It is a powder to do. In the present invention, the powder means powders such as powder, granules, and flakes. In addition, “viscous food” refers to foods that are viscous, such as cheese in which the whole heated dough is melted, and only a part of the dough is melted or fluidized (whole dough) Is completely dissolved, or liquid is poured into a cup).

  First, the heated instant viscous food powder of the present invention is aqueous with respect to the powder 1 in a weight ratio in order to add and knead the aqueous medium without heating and subsequently heat the resulting dough to form a viscous food. It is important to add media 0.2-1.2 without heating. When the aqueous medium is less than 0.2, the dough is difficult to be collected and does not show viscosity even when heated, and when it is further reduced, the dough remains in a powder state. On the contrary, when the amount of the aqueous medium is more than 1.2, it becomes a paste and does not become a dough, and when this paste is heated, the excess aqueous medium boils and hardens and does not show viscosity.

  Examples of the aqueous medium include water in waterworks, mineral water, an aqueous solution in which a solute such as sugar is dissolved, fruit juice, milk, soy milk, a colored solution, and the like. Among these, water of waterworks is suitable in terms of chaotic properties with heated instant viscous food powder and finish of viscous food. In addition, use of milk or soy milk is preferable in terms of the flavor of the resulting viscous food. In addition, the aqueous medium should be used in a temperature range from 5 to 30 ° C. to room temperature, that is, non-heating (5 to 30 ° C.) that does not require heating, in terms of safety and ease of handling for infants. is important.

  The heated instant viscous food powder of the present invention contains a water-soluble gelatin, which is important in terms of consistency, and contains 4 to 28% by weight in the total weight of the heated instant viscous food powder. It is important in terms of dough mass, adhesion to hands, and flavor. If the amount is less than this range, the dough is difficult to be collected and tends to be pasty, and it becomes difficult to form the dough because it adheres to the hand. If the amount is more than this range, the gelatin odor becomes strong and the flavor deteriorates.

Any water-soluble gelatin can be used as long as it can be dissolved in water at 5 to 30 ° C. For example, “Water-soluble gelatin CS” “MAX-F” manufactured by Nippi Co., Ltd., “GQS-20” manufactured by Nitta Gelatin Co., Ltd. and the like can be mentioned. That is, in the present invention, water-soluble gelatin can be used to incorporate water molecules into the structure of water-soluble gelatin even in an unheated (5 to 30 ° C.) aqueous medium. The water-soluble gelatin is gelled in a state of being uniformly dispersed by kneading, and then the water-soluble gelatin that has been gelled by heating is dissolved. Therefore, it is estimated that the whole dough becomes a viscous food having a uniform viscosity. Therefore, even when using normal gelatin that dissolves at 60 ° C. or higher, non-heated aqueous medium cannot take up water molecules at the time of hydrolysis and does not cause gelatin gelation, so that gelatin does not dissolve by heating. Viscous foods cannot be obtained.

  It is preferable that the powder for heated instantly viscous food of the present invention further contains pregelatinized starch in terms of dough mass and flavor. Examples of the pregelatinized starch include starch such as potato, tapioca, corn, waxy corn, wheat, rice and the like, and those obtained by pregelatinizing the starch. These may be used alone or in combination. The pregelatinized starch is prepared by a generally used method, for example, a starch or modified starch suspension is gelatinized with a hot roll (drum dryer) and then dried. Examples of the drying method include dehydrated film drying, extrusion expansion drying using an extruder, and spray drying using a spray dryer. Moreover, the preparation method of processed starch is prepared by combining etherification, phosphoric acid bridge | crosslinking, esterification, oxidation, etc. with respect to starch individually or in combination.

  Examples of the gelatinized starch include Amicol KF (manufactured by Nissho Chemical Co., Ltd., derived from tapioca), Amicol HF (manufactured by Nissho Chemical Co., Ltd., potato), Matsunoline A (manufactured by Matsutani Chemical Co., Ltd., Waxy) Corn origin) and the like. As what gelatinized processed starch, Prigel VA70T (Matsutani Chemical Industry Co., Ltd. make, tapioca origin, hydroxypropylated phosphoric acid crosslinked starch) etc. are mentioned, for example.

  The content of the pregelatinized starch is preferably 2 to 14% by weight based on the total weight of the heated instant viscous food powder. If the amount is less than this range, the dough is difficult to be collected, the gelatin odor is difficult to mask and the flavor tends to be lowered, and if it is more, the viscosity tends to be difficult to obtain.

  You may add the powder auxiliary material to the powder for heating instant viscous foods of this invention as needed. Examples of auxiliary materials include powdered fats and oils, poorly water-soluble calcium salts, dextrin, β-starch, carbohydrates (monosaccharides (such as glucose and fructose)), disaccharides (such as sugar, maltose and lactose), and oligosaccharides of three or more sugars. , Sugar alcohol, powdered starch syrup, powdered reduced starch syrup, etc.), high-intensity sweeteners (acesulfame potassium, sucralose, aspartame, neotame, etc.), thickening polysaccharides, powdered flavor ingredients (acidic, flavoring, flavoring (salt, salt, Seasoning, seasoning, etc.), powdered fruit juice, dried vegetable powder, dried fruit powder, cocoa powder, dairy products (fat dry milk, sweetened powdered milk, etc.), proteins (egg white powder, egg yolk powder, soy protein, milk protein, wheat) Gluten, protein hydrolysates, etc.), swelling agents, emulsifiers, granules (chocolate chips, arazans, color sprays, fruit chips), etc. It may be added together look.

  Among the auxiliary materials, it is preferable to use powdered fats and oils in terms of improving the adhesiveness of the dough and the appearance and flavor of the cheese when the viscous food is used as a cheese-like food. The content is preferably 5 to 75% by weight based on the total weight of the powder for instant heated viscous food. If the amount is less than this range, the dough tends to adhere or the cheese-like appearance and flavor tend to be inferior.

Alternatively, it is preferable to use a poorly water-soluble calcium salt as an auxiliary material because the consistency of the viscous food and the viscous food can improve the appearance of the cloudy food such as the cheese-like food and the cheese-like texture. The poorly water-soluble calcium salt means a calcium salt that is hardly soluble in water, and examples thereof include tricalcium phosphate, calcium carbonate, and calcium monohydrogen phosphate. The content is desirably 3 to 30% by weight based on the total weight of the powder for instant heated viscous food. If the content is less than this range, the transparency tends to be high and the clouding effect tends to be difficult to obtain. There is a tendency that it becomes difficult to obtain or is rough and has a reduced flavor and texture.
In addition, the above-mentioned powdered oil and fat and the above-mentioned poorly water-soluble calcium salt can obtain the respective effects, but when both are contained, the appearance and flavor of a thick viscous food such as cheese and chocolate can be obtained. Is more preferable.

  Moreover, dextrin is used suitably at the point which can adjust the hardness of viscous food. Besides, powdery flavor raw materials and coloring agents are preferably used in that viscous foods can be prepared into various foods such as cheese-like foods, jam-like foods, sauce-like foods, chocolate-like foods, sauce-like foods, etc. It is done.

  The powder for heating instant viscous food of this invention using the said raw material is manufactured as follows, for example. That is, first, water-soluble gelatin and auxiliary materials are prepared, and powdered as appropriate.

Using the powder for heated instant viscous food produced as described above, the viscous food can be prepared, for example, as follows.
First, a predetermined amount of an aqueous medium is added to the heated instant viscous food powder, and using a spoon, fork, chopsticks or the like, the mixture is kneaded until the water is completely removed to make a dough. If this dough is subsequently heated, a viscous food can be obtained instantly. In addition, you may take a dough before heating and divide into several and shape | mold into desired shapes, such as spherical shape and prismatic shape. For heating, anything can be used as long as the dough can be heated to 60 to 70 ° C., for example, a heating device such as a microwave oven, an oven toaster, a frying pan, etc. that can reach a predetermined product temperature in a short time within 3 minutes. Is preferred. That is, when it is not heating for a short time, it tends to be difficult to obtain a predetermined viscous food. Among these, the microwave oven is preferably used in terms of the finish of viscous foods and safety when handled by infants. The heating conditions may be set to, for example, 500 W for 20 to 100 seconds for a microwave oven, 20 to 150 seconds for 1000 W for an oven toaster, and 10 to 80 seconds for medium heat for a frying pan.

  Moreover, the powder for heating instant viscous foods of this invention may be filled into the container. The material of the container is not particularly limited, and for example, a soft plastic such as polyethylene, paper, metal, etc. may be used as appropriate. Alternatively, a laminate obtained by combining these materials may be used. Further, the shape of the container is not particularly limited, and may be set as appropriate, such as a bag shape, a cylinder, or a box.

  Next, the combination kit of the present invention will be described. The combination kit of the present invention comprises the above heated instant viscous food powder and the base dough cooking powder. Each dough product (dough and base dough) obtained by adding water to each powder is appropriately molded, and the dough molded product is placed on the base dough and heated to produce a viscous food and base. Is a combination kit for obtaining a combined cooked food product. In addition, when shape | molding base fabric, it shape | molds in the shape which has a triangular pyramid-shaped cavity like a cylindrical shape and a corone, and you may insert a dough in the cavity part of base molded fabric.

  As the above-mentioned cooking powder for base dough, necessary raw materials are appropriately selected from starch (pre-gelatinized starch, β-starch, etc.), dextrin, sugar, powdered oil and fat, powdered flavor raw materials, proteins, swelling agents, emulsifiers, etc. The mixed powder prepared by mixing is mentioned. That is, dough for bakery (bread-like dough, pizza-like dough) for placing or inserting a kneaded product (dough or dough-molded product) obtained by adding water to the powder for instant hot viscous food , Crepe-like dough, donut-like dough, sponge cake-like dough), okonomiyaki-like dough, glutinous dough, and the like.

Moreover, commercialization of the combination kit of the present invention is performed, for example, as follows. First, the heated instant viscous food powder of the present invention and the base dough cooking powder are filled in separate containers and sealed. Then, these may be further sealed in one package as necessary to obtain a combined kit product. In addition, at this time, jigs such as trays, spoons, forks, stirring rods used for heating, cups used for adding aqueous media, droppers, etc. may be enclosed, and heating instant viscosity is also included. Topping materials (such as cooking powder that does not become viscous even when heated, granular materials (fruit chips, puffs, candy chips, ramune, etc.), etc.) may be enclosed.

  A method for preparing a combination cooked product according to the present invention from the combination kit of the present invention will be described. For example, from a combination kit in which a powder for heating instant viscous food (for cheese-like viscous food) and a cooking powder for base dough (for pizza dough-like food) are filled in containers, and a tray, spoon and cup are enclosed The case of cooking pizza-like food will be described.

  First, a container filled with cooking powder for base dough is opened and put into a tray. Add the aqueous medium using a cup, and use a spoon to knead until the whole is free of moisture and make a base dough. Then, the base fabric is stretched thinly to obtain a base molded fabric.

  Next, after opening the container filled with powder for heating instant viscous food and sprinkling it into the tray, add a predetermined amount of aqueous medium to the tray using a cup and use a spoon until there is no moisture in the whole. Chaotic and dough. Then, the dough is picked up and divided into a plurality of pieces, each of which is formed into a spherical shape to obtain a dough molded product.

  The dough-molded product is interspersed on the surface of the base molding dough and is subsequently heated. Then, the dough-molded product is thickened to become a cheese-like viscous food, the base molded dough becomes a plump pizza dough-like food, and a combined cooked product is obtained. Although anything may be used for heating as long as the product temperature of the combined cooked product can be heated to 60 to 70 ° C., heating devices such as a microwave oven, an oven toaster, and a frying pan are exemplified. Among these, the microwave oven is preferably used in terms of the finish of the combined cooked food and the safety when handled by an infant. The heating conditions may be set to, for example, about 500 to 40 seconds for a microwave oven, about 30 to 180 seconds for 1000 W for an oven toaster, and about 20 to 100 seconds for medium heat for a frying pan.

Next, the present invention will be specifically described based on examples.
<Examples 1-3, Comparative Examples 1-3>
Each raw material was powder-mixed with the composition shown in Table 1 to prepare a heated instant viscous food powder. Using this heated instant viscous food powder, the following procedures were used to prepare and eat a viscous food by five specialized panelists.

  First, 3.8 g of heated instant viscous food powder is put into a shallow tray, water at room temperature (25 ° C.) is added in a weight ratio as shown in Table 2, and the whole using a spoon. Chaotic and got dough. The dough was divided into small portions, each of which was rounded into a spherical shape having a diameter of about 3 to 5 mm, placed on a tray, and subsequently heated in a microwave oven (500 W) for about 30 seconds to prepare a viscous food. The dough at the time of preparation and the prepared viscous food were evaluated by the evaluation items shown in Table 2. The results are shown in Table 2.

  As a result of evaluation, in Examples 1 to 3, the dough was collected, and the dough had an appropriate elasticity and could be easily rounded and formed without adhering to the hand. Subsequent heating resulted in viscous foods that were all viscous. In particular, Example 2 was highly evaluated as a whole, and the prepared viscous food had good flavor, and the appearance of the whole food was viscous like melted cheese without using real cheese. Was. On the other hand, even if it added the comparative example 1, even if it added water, it did not become dough with powder state, but subsequent preparations were difficult and could not prepare viscous food. Although the comparative example 2 was gathered up as a dough, it did not become the foodstuff which has viscosity. Comparative Example 3 was pasty and did not become dough. When this paste was heated, the surface boiled, and a viscous food product could not be obtained after heating.

<Examples 4-18, Comparative Examples 4-7>
Each raw material was powder-mixed with the composition shown in Table 3 to prepare a heated instant viscous food powder. Using this heated instant viscous food powder, the following procedures were used to prepare and eat a viscous food by five specialized panelists.

  First, sprinkle 3.8 g of heated instant viscous food powder in a shallow tray, add 2.0 g of water at room temperature (25 ° C), and knead until the water is completely removed using a spoon. I got a dough. The dough was divided into small portions, each of which was rounded into a spherical shape having a diameter of about 3 to 5 mm, placed on a tray, and subsequently heated in a microwave oven (500 W) for about 30 seconds to prepare a viscous food. The dough at the time of preparation and the prepared viscous food were evaluated by the evaluation items shown in Table 3. The results are also shown in Table 3.

  As a result of the evaluation, Examples 4 to 18 can be molded without the dough clumping together and sticking to the hand, all of which give a viscous food, enjoy visual changes in form before and after heating, and are generally good in appearance and flavor. there were.

  On the other hand, in Comparative Example 4 using gelatin instead of water-soluble gelatin, an annular unevenly melted portion was observed on the surface of the food, but the consistency throughout the food was not obtained. . This was presumed to be because gelatin could not take up water molecules, so that gelatin grains were scattered in the dough, the gelatin grains themselves did not dissolve, and only the periphery of the gelatin grains was dissolved. In Comparative Example 5 in which xanthan gum was used in place of water-soluble gelatin, the dough was collected and adherence was good, but it did not show viscosity even when heated continuously. Further, Comparative Example 6 was pasty when added with water, and could not be kneaded. In Comparative Example 7, a viscous food was obtained, but the gelatin odor was strong and difficult to eat.

<Example 19>
The heated instant viscous food powder of Example 2 and the base dough cooking powder shown in Table 4 were prepared, respectively, and the heated instant viscous food powder 3.8 g and the base dough cooking powder 12 g were prepared in separate polyethylene bags. Filled and sealed. On the other hand, jigs such as polypropylene trays, spoons and cups were prepared, and together with the above-mentioned two kinds of powder-filled products, they were sealed in one polyethylene package, and a combination kit was obtained.

  Using this combination kit, a combined cooked food was prepared by five professional panelists and ate in the following procedure.

First, the polyethylene bag filled with the combination kit was opened, and the powdered sealed product for heated instant viscous food, the cooked powder sealed product for base dough, the tray, the spoon, and the cup were taken out.
Next, unpack the cooked powder for base dough, put it in a tray, add 8 g of water at room temperature (25 ° C) using a cup, and mix with a spoon until all the water has been removed. A base fabric was used. This base dough was picked up and spread out in a round shape to obtain a base dough like pizza dough.
Next, the powdered sealed product for heated instant viscous food is opened and sprinkled into a tray, and 2.0 g of water at room temperature (25 ° C.) is added using a cup, and the whole water is removed using a spoon. Until chaos. The dough was picked up into small portions and each was rounded into a spherical shape with a diameter of about 3 to 5 mm to be molded into a cheese-like dough molded product.
Next, the dough-molded product was placed on the base-molded dough, and subsequently heated in a microwave oven (500 W) for 60 seconds to prepare a pizza-like combination cooked product on which a cheese-like viscous food was placed.

As a result, the combination kit of Example 19 was provided with a set of preparation materials such as a heated instant viscous food powder and a base dough cooking powder, and a pizza-like combined cooking product could be easily prepared.
In the preparation of pizza-like combined cooking products, the preparation and shaping of the dough and base dough, and the heating operation of the microwave oven, which were performed before heating, could be enjoyed with a cooking feeling close to reality. In addition, the appearance of the pizza-like combination cooked food obtained by heating is very good without the unpleasant odor derived from gelatin, with the appearance of a pizza-like food on which a viscous food such as melting cheese is placed reminiscent of a real pizza It was a nice flavor.

Claims (4)

It is a powder for heating instant viscous food for adding and kneading aqueous medium 0.2 to 1.2 to powder 1 by weight without heating, and heating the resulting dough to form a viscous food. The heated instant viscous food powder, comprising 4 to 28% by weight of water-soluble gelatin in the total weight of the heated instant viscous food powder. Furthermore, the powder for heating instant viscous foods of Claim 1 containing pregelatinized starch. Furthermore, the powder for heating instant viscous foodstuffs of Claim 1 or 2 containing powdered fats and / or a poorly water-soluble calcium salt. A base for placing and heating the heated instant viscous food powder according to any one of claims 1 to 3 and a dough obtained by non-heating and kneading the heated instant viscous food powder. Combination kit comprising cooking powder for dough.