JP2020198856A - Composition for preparing food by addition of solvent - Google Patents

Abstract

To provide a composition that can give a refreshing aftertaste while causing viscosity by the addition of solvent.SOLUTION: A composition for preparing food by the addition of solvent, contains a granular composition and a powdery composition, the granular composition containing grain flour, oil and fat, pregelatinized starch, and a first decomposed starch, the powdery composition containing a second decomposed starch.SELECTED DRAWING: None

Description

The present invention relates to a composition for preparing a food by adding a solvent, and particularly to a composition suitable for an instant food.

Due to the tendency of individual foods in recent years, instant foods made of powdered grains that can be easily made into corn soup or the like by simply putting them in a cup and pouring hot water are being manufactured and sold. Patent Documents 1 and 2 describe granular compositions that can be used in such instant foods.

Further, in Patent Document 2, a powder raw material containing a thickening polysaccharide and dextrin is sprayed with an aqueous dextrin solution, and the rise and sustainability of viscosity are good and the dispersibility is good without impairing the flavor of food and drink. It is described that a thickener granulated product is produced in which the occurrence of lumps is suppressed. However, the composition for preparing a food by adding a solvent such as an instant food contains a granular composition and a powdery composition, and the powdery composition contains a starch decomposition product such as dextrin. Is not mentioned in any of the literature.

JP-A-2019-51 Patent No. 4511423

In conventional instant foods, even if the viscosity can be exhibited by adding a solvent such as boiling water, a sticky or sticky feeling may remain in the mouth after eating, which does not bring about a food having a sufficient aftertaste. There wasn't. Therefore, an object of the present invention is to provide a composition capable of providing a clean aftertaste while producing viscosity by adding a solvent.

As a result of diligent studies to solve the above problems, the present inventors added a solvent by blending a powdery composition containing a starch decomposition product such as dextrin in combination with a granular composition exhibiting viscosity. The present invention was completed by finding that the aftertaste of the food prepared in the above process was refreshed. That is, the present invention provides a composition for preparing a food product by adding a solvent as shown below.
[1] A composition for preparing a food product by adding a solvent, which comprises a granular composition and a powdery composition, wherein the granular composition includes flour, fats and oils, pregelatinized starch, and the like. A composition comprising a first starch decomposition product, wherein the powdery composition contains a second starch decomposition product.
[2] The composition according to the above [1], wherein the content of the second starch decomposition product is 0.03% by mass to 30.0% by mass with respect to the mass of the solvent to be added.
[3] The composition according to the above [1] or [2], wherein the second starch decomposition product contains dextrin having a dextrose equivalent (DE) of 2 or more.
[4] The item according to any one of the above [1] to [3], wherein the content of the pregelatinized starch is 0.25% by mass to about 6.0% by mass with respect to the mass of the solvent to be added. Composition.
[5] The composition according to any one of [1] to [4] above, wherein the powdered composition further contains a flavor raw material.
[6] The composition according to any one of the above [1] to [5], which is an instant food product.
[7] A food containing a composition and a solvent for preparing a food by adding the solvent according to any one of the above [1] to [6].

According to the present invention, a composition for preparing a food product by adding a solvent is combined with a granular composition containing flour, fats and oils, pregelatinized starch, and a first starch decomposition product. By blending the powdery composition containing the starch decomposition product of No. 2, it is possible to improve the refreshing feeling of the aftertaste in the viscous food prepared by adding a solvent thereto. Therefore, it is possible to provide an instant food that can prepare a food having a good aftertaste.

Hereinafter, the present invention will be described in more detail.
The composition for preparing a food product by adding the solvent of the present invention includes a granular composition and a powdery composition. The granular composition contains a flour, an oil and fat, a pregelatinized starch, and a first starch decomposition product, and the powdery composition contains a second starch decomposition product. The granular composition can impart viscosity to the resulting liquid by simply mixing it with a solvent such as boiling water without requiring other heating, and the food product becomes viscous. obtain. That is, in some embodiments, the composition of the invention may be an instant food, and the liquid may be, for example, a soup such as corn soup, pumpkin soup, and soup powder, cream stew and beef stew. It may be a stew such as curry sauce, white sauce, demiglas sauce, and pasta sauce.

Moreover, the "solvent" described in this specification is not particularly limited, and for example, water, milk, prepared milk, soymilk and the like may be used. Further, the solvent may be preferably about 80 to about 100 ° C., more preferably about 85 to about 100 ° C.

As the "grain flour" described in the present specification, those normally used in the art can be used without particular limitation, and for example, wheat flour, corn flour, rice flour, rye flour, buckwheat flour, and froth flour. It may be at least one selected from the group consisting of millet flour, buckwheat flour, and rye flour. By including the flour in the granular composition, a food having a flavor like flour can be obtained. The flour may be blended in the granular composition as a so-called flour roux such as wheat flour roux obtained by roasting with the fat and oil, and is used separately from the non-pregelatinized starch described later.

The content of the flour is not particularly limited, but may be, for example, about 7.0% by mass or more, or about 15.0% by mass or more, based on the mass of the granular composition, and about 60. It may be 0% by mass or less, or about 50.0% by mass or less. Further, the content of the flour may be, for example, about 0.5% by mass or more, or about 1.0% by mass or more, and about 10.0% by mass or less, based on the mass of the solvent to be added. Alternatively, it may be about 5.0% by mass or less.

As the "fat and oil" described in the present specification, those usually used in the art can be used without particular limitation, and for example, vegetable fats and oils, animal fats and oils, vegetable fats and oils and / or animal fats and oils are extremely high. Hardened oil or the like may be used. By including the fat and oil in the granular composition, it is possible to prevent the pregelatinized starch from binding to each other and improve the dispersibility of the granular composition in the solvent.

The above vegetable oils and fats are not particularly limited, and are linseed oil, tung oil, safflower oil, pod oil, walnut oil, peppermint oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, mustard oil, capoc oil, and rice bran oil. , Sesame oil, corn oil, fallen raw oil, olive oil, camellia oil, brown oil, castor oil and the like can be used. The animal fats and oils are not particularly limited, and beef tallow, lard, fish oil, sheep oil and the like can be used.

The content of the fats and oils is not particularly limited, but may be, for example, about 5.0% by mass or more, or about 7.0% by mass or more, based on the mass of the granular composition, and is about 40. It may be 0% by mass or less, or about 30.0% by mass or less. Further, the content of the pre-oil and fat may be, for example, about 0.25% by mass or more, or about 0.5% by mass or more, and about 6.0% by mass or less, based on the mass of the solvent to be added. Alternatively, it may be about 3.0% by mass or less.

As the "pregelatinized starch" described in the present specification, those usually used in the art can be used without particular limitation, and in addition to the pregelatinization treatment, further esterification, etherification, oxidation, and the like can be used. Modified starch obtained by subjecting it to chemical treatment such as cross-linking may be used. For example, pregelatinized hydroxypropylated phosphate cross-linked starch, pregelatinized phosphoric acid cross-linked starch, pregelatinized acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, pregelatinized acetylated oxidized starch, pregelatinized hydroxypropyl starch and the like. You may use it. In particular, pregelatinized hydroxypropylated phosphate cross-linked starch and pregelatinized phosphate cross-linked starch are desirable. One or more of these can be used in combination. By including the pregelatinized starch in the granular composition, a food having an appropriate viscosity can be obtained.

The content of the pregelatinized starch is not particularly limited as long as it can produce the desired viscosity, but is, for example, about 5.0% by mass or more, or about 7.0% by mass, based on the mass of the granular composition. It may be more than or equal to, and may be about 30.0% by mass or less, or about 20.0% by mass or less. Further, the content of the pregelatinized starch may be, for example, about 0.25% by mass or more, or about 0.5% by mass or more, and about 6.0% by mass with respect to the mass of the solvent to be added. It may be less than or equal to about 3.0% by mass or less. When the content of the pregelatinized starch is within these ranges, the viscosity of the resulting liquid when the solvent is added to the composition of the present invention may be more preferable.

As the "starch decomposition product" described in the present specification, those usually used in the art can be used without particular limitation, and examples thereof include dextrin, maltodextrin, reduced dextrin, and reduced maltodextrin. You may use it. The starch decomposition products are graded according to the degree of molecular weight reduction, and are distinguished by the dextrose equivalent (DE). The DE value shows the relative reducing power when the reducing power of dextrose (glucose) is 100. The closer to 0, the more starch-like characteristics, and the closer to 100, the more glucose-like characteristics. It can be said that it has.

By including the first starch decomposition product in the granular composition, the dispersibility of the granular composition in a solvent can be improved. The first starch decomposition product contained in the granular composition is not particularly limited as long as it can produce a desired viscosity, but for example, the DE value is about 20 or less, preferably about 4 to 16, more preferably. May use about 6-12 starch decomposition products.

The content of the first starch decomposition product is not particularly limited as long as it can produce a desired viscosity, but is, for example, about 3.0% by mass or more, or about 5% by mass, based on the mass of the granular composition. It may be 0.0% by mass or more, about 30.0% by mass or less, or about 20.0% by mass or less. Further, the content of the first starch decomposition product may be, for example, about 0.25% by mass or more, or about 0.5% by mass or more, based on the mass of the solvent to be added, and is about 5. It may be 0% by mass or less, or about 2.5% by mass or less. When the content of the first starch decomposition product is within these ranges, the viscosity of the resulting liquid by suppressing the formation of lumps when a solvent is added to the composition of the present invention is in a preferable range. Can be.

Further, by including the second starch decomposition product in the powdery composition, it is possible to improve the refreshing feeling of the aftertaste of the food prepared by adding a solvent to the powdery composition. This makes it possible to provide a composition such as an instant food that can prepare a food having a good aftertaste. The second starch decomposition product contained in the powdery composition may be the same as or different from the first starch decomposition product. The second starch decomposition product is not particularly limited as long as it can bring about a desired aftertaste, but for example, a starch decomposition product having a DE value of about 2 or more, preferably about 4 or more may be used. A starch decomposition product having a DE value of about 40 or less and a DE value of about 25 or less, preferably about 20 or less may be used. Considering that the larger the DE value, the stronger the sweetness of the starch decomposition product, and the smaller the DE value, the weaker the sweetness, the flavor of the whole food product to be prepared may be appropriately adjusted.

The content of the second starch decomposition product is not particularly limited, but may be, for example, about 0.03% by mass or more, or about 0.06% by mass or more, based on the mass of the solvent to be added. It may be about 30.0% by mass or less, about 15.0% by mass or less, about 10.0% by mass or less, or about 6.0% by mass or less.

The granular composition may further contain unpregelatinized starch. Here, the non-pregelatinized starch refers to starch that has not been pregelatinized. By including the unpregelatinized starch in the composition, it is possible to develop the viscosity while suppressing the formation of lumps. As the non-pregelatinized starch, those usually used in the art can be used without particular limitation. For example, horse bell starch, tapioca starch, wheat starch, rice starch, sweet potato starch, waste starch and corn can be used. Starch or the like may be used, and potato starch and tapioca starch are preferable.

The content of the unpregelatinized starch is not particularly limited, but may be, for example, about 10.0% by mass or more, or about 15.0% by mass or more, based on the mass of the granular composition. It may be about 60.0% by mass or less, or about 50.0% by mass or less. The content of the non-pregelatinized starch may be, for example, about 0.5% by mass or more, or about 1.0% by mass or more, and about 12.0% by mass with respect to the mass of the solvent to be added. % Or less, or about 6.0% by mass or less. When the content of the non-pregelatinized starch is within these ranges, the viscosity of the resulting liquid when the solvent is added to the composition of the present invention can be in a more preferable range.

In addition, the granular composition may further contain an emulsifier. As the emulsifier, those usually used in the art can be used without particular limitation. For example, an emulsifier having an HLB of 5 or less is preferable, and lipophilicity such as monoglycerin fatty acid ester and sucrose ester is preferable. An emulsifier or an emulsifier such as a polyglycerate fatty acid ester and a sorbitan fatty acid ester may be used. Distilled monoglycerin fatty acid ester can be preferably used.

The content of the emulsifier is not particularly limited, but may be, for example, about 0.5% by mass or more, or about 1.0% by mass or more, based on the mass of the granular composition. It may be 0% by mass or less, or about 6.0% by mass or less. Further, the content of the emulsifier may be, for example, about 0.05% by mass or more, or about 0.1% by mass or more, and about 1.0% by mass or less, based on the mass of the solvent to be added. Alternatively, it may be about 0.5% by mass or less. When an emulsifier is added to the granular composition, the development of viscosity can be stabilized by suppressing the formation of lumps after the solvent is poured.

The granular composition and / or the powdery composition may further contain a flavor material (seasoning). As the flavor raw material, those usually used in the art are used without particular limitation depending on the type or flavor of foods such as soup, stew, or sauce prepared by using the composition of the present invention. Can be, for example, using butter, milk powder, fresh cream, creaming powder, fats, yeast extract, soy sauce, vegetable bouillon, meat extract, sugar, salt, spices, curry powder, dairy products, and amino acids. You may.

The granular composition and / or the powdery composition may further contain any food ingredient or any additive commonly used in the art, as long as the object of the present invention is not impaired. The optional components include, for example, excipients (such as glucose), flavors, acidulants, antioxidants (such as vitamin C and vitamin E), thickeners, seasonings, sweeteners, and colorants. You may.

The method for producing the granular composition is not particularly limited. For example, first, flour and fats and oils are roasted together to obtain flour roux, which is mixed with other raw materials by heating using a mixer or the like, and the heated and melted raw materials are extruded and granulated. A granular composition can also be produced by cooling the granulated product that has been granulated and discharged from the extrusion granulator.

The composition for preparing a food product by adding the solvent of the present invention may further contain a solid food product that can serve as an ingredient. The solid food has a size that can be visually recognized in the generated liquid without being dissolved even when boiling water is poured, and is not such that it dissolves in boiling water. As the solid food, those usually used in the art can be used without particular limitation. For example, broccoli, carrot, pumpkin, Chinese cabbage, spinach, eryngii, oyster mushroom, mushroom, eggplant, zucchini, etc. Sora beans, asparagus, etc. may be used.

The solid food may be raw or dried, but the latter is preferable because it has less water and is difficult to cool after pouring hot water, and the viscosity of the generated liquid is easily developed. As a method for drying the solid food, a method usually used in the art can be used without particular limitation, and for example, a method such as freeze-drying, hot-air drying, sun-drying, and fried tofu is used. You may. The water content of the dried solid food can be about 10% by mass or less.

The granular composition and the powdery composition can be produced by any method commonly used in the art. In the composition of the present invention, the granular composition has a relatively larger particle size than the powdery composition, but the granular composition is, for example, a sieve of Japanese Industrial Standards (JIS). The mesh size of the mesh may have an upper limit of 2360 μmPASS, preferably 1000 μmPASS, and a lower limit of 300 μmON, preferably 500 μmON. Further, the powdery composition may have a particle size of 1000 μmPASS as an upper limit, for example, by opening a sieve mesh of Japanese Industrial Standards (JIS). It can be confirmed by a sieving test using a JIS sieving net that the particle size of the granular composition or the powdery composition is within these particle size ranges.

When the composition of the present invention is put on the market as an instant food or the like, for example, the granular composition and the powdery granular composition are mixed and placed in a packaging bag such as an aluminum bag or a plastic bag. May be contained in an edible container (cup container or the like) having a volume capable of pouring a solvent such as boiling water, or the granular composition and the powdery granular composition may be placed in separate packaging bags. Then, these may be housed in an edible container, and the granular composition and the powdery granular composition may be mixed immediately before the solvent is poured. When the composition of the present invention contains the solid food, the solid food is placed in a packaging bag together with or separate from the granular composition or the powdery granular composition, and the solid food is used for eating. It may be contained in a container. Alternatively, instead of the edible container, a packaging bag containing the granular composition and the powdery granular composition (and the solid food) is housed in a paper package, a plastic package, or the like, and the packaging bag is provided as a product. As a form, the consumer may use a tableware such as a mug or a soup dish to pour the powder.

When a solvent such as boiling water is poured into the composition of the present invention, for example, the solvent may be poured into the composition and stirred for 10 to 90 seconds, and in some cases, it may be left for 1 to 5 minutes after stirring. The composition of the present invention has a high dissolution rate in the solvent, rapidly develops a viscosity, and the viscosity is stably maintained after reaching a desired viscosity, so that the composition is highly ready to eat, for example, for about 30 seconds. Even if it is stirred and then left for about 1 minute and 30 seconds, it can be in an edible state.

In another aspect, the invention also relates to a food containing said composition and said solvent for adding a solvent to prepare a food product. The food may be viscous, for example, a soup such as corn soup, pumpkin soup, and soup powder, a stew such as cream stew and beef stew, or a curry sauce. , White sauce, demiglas sauce, pasta sauce and the like.

Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.

[Test Example 1]
Wheat flour roux was prepared by a conventional method using wheat flour and hydrogenated palm oil in the mass ratios shown in Table 1 below. The other raw materials shown in Table 1 were appropriately mixed with the wheat flour roux to prepare a granular composition by a conventional method. In addition, the raw materials listed for the powdered composition in Table 1 and the granular composition were appropriately mixed in a cup to prepare instant foods of Examples and Comparative Examples.

^*1α化ヒドロキシプロピル化リン酸架橋澱粉

^{* 1} Pregelatinized hydroxypropylated phosphate cross-linked starch

To the instant foods of Examples 1 to 6 and Comparative Example 1, 100 parts by mass of boiling water (95 ° C.) was added, stirred with a spoon for 30 seconds, and then allowed to stand for 1 minute and 30 seconds to prepare a stew. The flavor of the prepared stew (clean aftertaste, sticky aftertaste, and grainy aftertaste) was evaluated by a panel of five people according to the following criteria, and the average value of the scores was calculated. The results are shown in Table 2.

(Refreshing aftertaste)
3: Extremely clean 2: Not as clean as "3" but considerably cleaner 1: Cleaner than the conventional product 0: Conventional product (Comparative example 1)
-1: Not as clean as the conventional product -2: Not as clean as "-3" -3: Not as clean at all

(A feeling of stickiness aftertaste)
3: No stickiness at all 2: Not as sticky as "3" 1: Less sticky than conventional product 0: Conventional product (Comparative example 1)
-1: More sticky than conventional products -2: Not as sticky as "-3" but quite sticky -3: Feels sticky in the mouth

(Roughness of aftertaste)
3: No graininess at all 2: Not as rough as "3" but no graininess 1: Less graininess than conventional product 0: Conventional product (Comparative example 1)
-1: More graininess than conventional products-2: Feels more grainy than "-3" -3: Feels grainy like biting sand

In an instant food containing a granular composition and a powdered composition, when the powdered composition contains maltodextrin, the clean feeling of the stew prepared from the powdered composition is improved, and the sticky feeling and the rough feeling are not felt. (Examples 1 to 6). In particular, the stew prepared from the instant foods of Examples 1 to 4 containing an amount of maltodextrin that does not leave sweetness in the aftertaste has a moderate sweetness remaining in the aftertaste and has a very good flavor as a whole. Was there. In addition, many of the conventional instant foods are ready to be eaten 3 minutes after the addition of boiling water, but the instant food of the present invention is excellent in viscosity development and viscosity stability. Only 2 minutes after the addition of boiling water, it was ready to eat.

[Test Example 2]
Instant foods were prepared in the same manner as in Test Example 1 except that the raw materials shown in Table 3 below were used. Then, a stew was prepared in the same manner as in Test Example 1, and its flavor was evaluated. The results are shown in Table 4.

^*1α化ヒドロキシプロピル化リン酸架橋澱粉

^{* 1} Pregelatinized hydroxypropylated phosphate cross-linked starch

Even if boiling water is poured into the instant food of Comparative Example 2 which does not contain pregelatinized starch in the granular composition, the viscosity does not occur, and the prepared food cannot be called "stew" even if it has a refreshing feeling. There wasn't. Further, instead of blending maltodextrin in the powdered composition, a stew prepared from the instant food of Comparative Example 3 in which the amounts of wheat flour, pregelatinized starch, and potato starch (non-pregelatinized starch) in the granular composition were increased. The aftertaste was very sticky, and it didn't taste like stew. The stew prepared from the instant foods of Comparative Examples 4 to 6 in which maltodextrin was blended in the granular composition instead of the powder composition has almost the same composition as that prepared from the instant foods of Examples (particularly Comparative Examples). Although the compositions of 5 and 6 are the same as the compositions of Examples 3 and 4, respectively), the effect of improving the refreshing feeling of the aftertaste, the sticky feeling of the aftertaste, and the graininess of the aftertaste was not exhibited at all. ..

Based on the above, the composition for preparing a food product by adding a solvent is combined with a granular composition containing cereal flour, fats and oils, pregelatinized starch, and a first starch decomposition product to form a second starch. It was found that by blending a powdery composition containing a decomposed product, a refreshing aftertaste can be improved in a viscous food prepared by adding a solvent to the powdery composition. Therefore, it is possible to provide an instant food that can prepare a food having a good aftertaste.

Claims (7)

A composition for preparing a food product by adding a solvent, which comprises a granular composition and a powdery composition, wherein the granular composition includes flour, fats and oils, pregelatinized starch, and the first. A composition comprising a starch decomposition product, wherein the powdery composition contains a second starch decomposition product. The composition according to claim 1, wherein the content of the second starch decomposition product is 0.03% by mass to 30.0% by mass with respect to the mass of the solvent to be added. The composition according to claim 1 or 2, wherein the second starch decomposition product contains dextrin having a dextrin equivalent (DE) of 2 or more. The composition according to any one of claims 1 to 3, wherein the content of the pregelatinized starch is 0.25% by mass to about 6.0% by mass with respect to the mass of the solvent to be added. The composition according to any one of claims 1 to 4, wherein the powdered composition further contains a flavor raw material. The composition according to any one of claims 1 to 5, which is an instant food product. A food containing a composition and a solvent for preparing a food by adding the solvent according to any one of claims 1 to 6.