JP2021023252A - Cooking composition - Google Patents

Abstract

To provide a cooking composition for crisping a surface of grain-based food.SOLUTION: The cooking composition is for crisping a surface of grain-based food, and contains (A) one or more selected from saccharides, sugar alcohols and hydrates thereof having a melting point of 200°C or less, and (B) one or more selected from starch, amylolysis products and dietary fiber.SELECTED DRAWING: None

Description

The present invention relates to a cooking composition for imparting a roast to the surface of a cereal food.

Grain foods having a burnt texture such as scorched rice that occur when cooked rice is cooked are preferred to have a crispy or crunchy hard texture. Such cereal foods are served as dishes such as stone-grilled bibimbap. On the other hand, Patent Document 1 describes a seasoning for roasting meat with skin, which contains a specific sugar or a specific dextrin, and starch or cereal flour, and the seasoning is sprinkled on the skin of meat for use. It is stated that this can give a crispy appearance and a crispy texture, but it also describes a composition for cooking to give a grilled texture to the surface of grain foods. Not. The appearance and texture required for the baked meat with skin and the appearance and texture required for the grilled surface of the grain food are different.

Japanese Unexamined Patent Publication No. 2015-23860

In order to make a grilled grain food, it is necessary to heat the grain food over high heat, but this requires a certain cooking technique, and it is difficult to make a good grilled grain in a general household. Therefore, an object of the present invention is to provide a cooking composition for imparting a grilled texture to the surface of a cereal food.

As a result of diligent studies to solve the above problems, the present inventors have (A) one or more selected from sugars, sugar alcohols, and hydrates having a melting point of 200 ° C. or lower, and (B) starch and starch. The present invention has been completed by finding that a desired grain can be produced on the surface of a cereal food without heating over high heat by using a decomposition product and one or more selected from dietary fiber in combination. That is, the present invention provides the following composition for cooking.
[1] A composition for cooking for heating the surface of a cereal food, and (A) one or more selected from sugars, sugar alcohols, and hydrates having a melting point of 200 ° C. or less. , (B) A composition for cooking, which comprises one or more selected from starch, starch decomposition products, and dietary fiber.
[2] The cooking composition according to the above [1], wherein the total content of the component (A) is 20 to 98% with respect to the total mass of the cooking composition.
[3] The cooking according to the above [1] or [2], wherein the component (A) contains glucose, fructose, trehalose, trehalose dihydrate, maltose, maltose monohydrate, sucrose, or sorbitol. Composition for.
[4] The cooked rice according to any one of the above [1] to [3], wherein the grain food is cooked rice, rice cake, bread, noodles, dim sum skin, bun skin, or baked confectionery. Composition for.
[5] The composition for cooking according to any one of the above [1] to [4], which is in the form of powder.

According to the present invention, (A) one or more selected from sugars, sugar alcohols, and hydrates having a melting point of 200 ° C. or lower, and (B) one selected from starch, starch decomposition products, and dietary fiber. By using the above in combination, it is possible to produce a baked grain having a good appearance and texture on the surface of a grain food without heating with high heat. Therefore, it is possible to easily give a grilled texture to the surface of the grain food.

Hereinafter, the present invention will be described in more detail.
The composition for cooking of the present invention is for imparting a roast to the surface of a grain food, and is selected from (A) sugars having a melting point of 200 ° C. or lower, sugar alcohols, and hydrates thereof. It contains more than one seed and (B) one or more selected from starch, starch decomposition products, and dietary fiber. The form of the cooking composition is not particularly limited, but may be, for example, in the form of powder.

The term "cereal food" as used herein refers to foods made mainly from grains, such as cooked rice, rice cakes, breads, noodles, bun skins, bun skins, and baked goods. Can be exemplified. In addition, the “roasted grain” described in the present specification refers to a hardened region (so-called scorched rice or the like) formed by heating a food material and having a golden brown color or brown color. The cooked food made from the grain food is not particularly limited as long as it has a grilled surface on its surface, and for example, scorched rice or cooked rice food containing the same (stone-grilled bibimbap, stone-grilled fried rice, grilled rice cake, and grilled rice). Paelia, etc.), Chinese scorched rice, fried rice cake, rusks, toast, katayaki soba, dish udon, grilled dumplings, grilled buns, nira buns, karinto buns, pancakes, and Belgian waffles.

The "sugar" described in the present specification is a general term for monosaccharides and disaccharides, and the "sugar alcohol" described in the present specification is a polyhydric alcohol obtained by reducing the carbonyl group of a sugar molecule. It is a generic term. As the component (A) of the cooking composition of the present invention, sugars having a melting point of 200 ° C. or lower, sugar alcohols, and / or hydrates thereof are used. The sugar, sucrose alcohol, or hydrate thereof corresponding to the component (A) is well known in the art, and for example, glucose, fructose, trehalose, trehalose dihydrate, maltose, maltose monohydrate. , Sucrose, sorbitol, maltose, erythritol, xylitol, lactitol, mannitol and the like.

The total content of the component (A) is not particularly limited as long as it can impart a crispy or crunchy hard texture to the surface of the cereal food, and for example, all of the cooking compositions. It may be about 20 to about 98% by mass, preferably about 25 to about 95%, and even more preferably about 45 to about 85%. When the component (A) is contained in such a range, a grilled texture having a better texture is formed.

The starch contained as the component (B) of the cooking composition of the present invention may be raw starch (β starch) or modified starch, and pregelatinized starch (pregelatinized starch). ) May be. Further, the starch is not limited by the plant or morphology of origin, and those usually used in the art can be appropriately adopted. For example, the starch may be isolated starch such as corn starch (corn starch), horse bell starch, tapioca starch, wheat starch, rice starch, sweet potato starch, and waste starch, but wheat flour, corn flour, rice flour, etc. , Rye flour, buckwheat flour, froth flour, millet flour, potato flour, and starches may be blended in the form of flour, or may be blended in the form of processed grain flour such as bread flour. As used herein, the term "modified starch" refers to starch that has been subjected to processing such as chemical treatment, physical treatment, or enzymatic treatment. The processed starch is not particularly limited, and is, for example, phosphoric acid cross-linked starch, pregelatinized phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and adipine. It may be acid-crosslinked starch, crosslinked starch such as acetylated adipic acid crosslinked starch, phosphorylated starch, oxidized starch, hydroxypropyl starch or the like.

The starch decomposition product contained as the component (B) of the cooking composition of the present invention is obtained by reducing the molecular weight of raw starch by chemical or enzymatic treatment, and is usually used in the art. Those that have been used can be adopted without any particular restrictions. For example, the starch decomposition product may be dextrin, maltodextrin, reduced dextrin, reduced maltodextrin, or the like. The dextrose equivalent (DE) of the starch decomposition product is not particularly limited.

The dietary fiber contained as the component (B) of the composition for cooking of the present invention may be a water-soluble dietary fiber or a water-insoluble dietary fiber, and those usually used in the art are used. It can be adopted without any particular limitation. For example, the water-soluble dietary fiber may be indigestible dextrin or the like, and the water-insoluble dietary fiber may be a dietary fiber derived from citrus peel.

The total content of the component (B) is not particularly limited as long as the gloss of the grilled texture generated on the surface of the grain food can be suppressed, and for example, it is about 2 with respect to the total mass of the cooking composition. It may be ~ about 52%, preferably about 5 to about 35%, more preferably about 10 to about 20%. When the component (B) is contained in such a range, a burnt grain having a better brown or brown appearance is formed.

The cooking composition of the present invention can be appropriately used depending on the type of the cereal food and the cooked product produced from the cereal food. For example, the cooking composition may be applied to the surface of the grain food and heated by radiant heat, or the cooking composition may be placed in a cooking utensil or container and then placed in the same cooking utensil or container. By putting the grain food and heating it, it is possible to impart a grilled texture suitable for the grain food to the surface of the grain food or the contact surface of the cooking utensil or the contact surface of the container of the grain food.

By containing the component (A) and the component (B) together, the cooking composition of the present invention forms a roasted texture having an appearance and texture suitable for the cereal food without heating over high heat. can do. Without being bound by a specific theory, the component (A) of the cooking composition is melted by cooking and uniformly on the surface of the applied grain food or the contact surface with the cooking utensil or container. It is considered that a roasted film having a crispy or crunchy and hard texture is formed on the surface of the grain food after cooking or the contact surface with the cooking utensil or the container, which can spread. Further, the component (B) of the cooking composition is hardened by absorbing water and oil derived from the food material and suppressing the generation of luster when the component (A) is hardened after heating. It is considered that while maintaining the peculiar texture of the film formed by the component (A), it gives a tan or brown appearance close to the original grilled texture. The uniformity of the roasted film formed can be affected by the meltability of the component (A) and the water / oil absorption of the component (B), so the water / oil content of the ingredients used for cooking should be taken into consideration. By appropriately adjusting the blending ratio and the amount of each component used, a uniform burnt-like film can be produced.

The cooking composition of the present invention can be prepared by appropriately blending various raw materials and using any method usually used in the art. In addition, the cooking composition may further contain any seasoning, spice, food ingredient, and / or additive usually used in the art, as long as the object of the present invention is not impaired.

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]
The raw materials shown in Table 1 below were appropriately mixed to prepare powdered cooking compositions of Examples 1 to 8 and cooking compositions of Comparative Examples 1 and 2. Then, about 17 g of the cooking composition was sprinkled into a frying pan having an inner diameter of 26 cm, 500 g of cooked rice was spread on it, and the mixture was heated on medium heat for about 10 minutes. The appearance and texture of the roasted rice (scorched rice) formed on the contact surface of the frying pan of this cooked food were evaluated by four panelists according to the following criteria. The results are shown in Table 1.

(appearance)
⊚: A brownish brown grain is formed as a whole, and there is no powder residue or luster in the burnt grain.
◯: A brownish brown grain is formed, and there is no powder residue or luster in the burnt grain.
Δ: A tan-colored grill is formed, and there is little powder residue or luster in the grill.
X: No brownish brown grain is formed, or even if it is formed, there is a lot of powder residue and gloss.
(Texture)
◎: Strong crispy texture and light texture (low density).
◯: Not light, but has a strong crispy texture.
Δ: There is a crispy texture.
×: There is no crispy texture.

^*1 タピオカ澱粉由来。

^{* 1} Derived from tapioca starch.

As shown in Table 1, when the cooking composition of the example was used, the rice cooked rice had a crispy and good texture on the frying pan contact surface, and was browned (scorched). ) Was formed. In particular, when the cooking compositions of Examples 1 to 4 and 6 were used, the cooked food had no sweetness or burnt odor and had a good flavor. Further, the cooking composition of Example 3 seemed to spread uniformly over the entire frying pan after being melted by heating, and a uniform brownish brown texture was formed over the entire contact surface of the frying pan of cooked rice.

On the other hand, when the cooking composition of Comparative Example 1 was used, lactose remained in the powder state and was partially carbonized, and no brownish browning was formed. And when I ate the cooked food, it tasted burnt and bitter. Further, the cooking composition of Comparative Example 2 did not spread uniformly on the surface of the frying pan even when heated, and the grilled rice was formed only on a part of the contact surface of the frying pan of cooked rice.

[Test Example 2]
The raw materials shown in Table 2 below were appropriately mixed to prepare powdered cooking compositions of Examples 9 to 12 and Comparative Example 3. Then, in the same manner as in Test Example 1, the appearance and texture of the roasted rice (scorched rice) formed after cooking were evaluated. The results are shown in Table 2.

^*2 タピオカ澱粉由来。

^{* 2} Derived from tapioca starch.

As shown in Table 2, when the cooking composition of the example was used, a brownish brown texture (scorched rice) having a crispy and good texture was obtained at any of the blending ratios. Been formed. On the other hand, when the cooking composition of the comparative example was used, no brownish brown eyes were formed.

[Test Example 3]
The raw materials shown in Table 3 below were appropriately mixed to prepare powdered cooking compositions of Examples 13 to 19 and Comparative Example 4. Then, in the same manner as in Test Example 1, the appearance and texture of the roasted rice (scorched rice) formed after cooking were evaluated. In addition, the uniformity of the burnt grain (scorched rice) was evaluated according to the following criteria. The results are shown in Table 3.

(Uniformity)
⊚: A uniform brown-colored roasted grain is formed over the entire contact surface of the frying pan of cooked rice (Example 3).
◯: A brown-colored roast is formed on about half of the contact surface of the frying pan of cooked rice.
Δ: A brown-colored roasted grain is formed on a part of the contact surface of the frying pan of cooked rice.
X: No brownish brown eyes are formed.

^*3 タピオカ澱粉由来。
^*4 小麦粉由来。
^*5 もち米粉及びヒドロキシルプロピル澱粉（タピオカ澱粉由来）の８０：２０の混合物（松谷化学工業株式会社製）。
^*6 柑橘類由来。ヘルバセルＡＱプラスＣＦ（ＤＳＰ五協フード＆ケミカル株式会社製）。

^{* 3} Derived from tapioca starch.
^{* 4} Derived from wheat flour.
^{* 5} An 80:20 mixture of glutinous rice flour and hydroxylpropyl starch (derived from tapioca starch) (manufactured by Matsutani Chemical Industry Co., Ltd.).
^{* 6} Derived from citrus fruits. Helvasel AQ Plus CF (manufactured by DSP Gokyo Food & Chemical Co., Ltd.).

As shown in Table 3, when the cooking composition of the example was used, the rice cooked rice had a crispy and good texture on the frying pan contact surface, and was browned (scorched). ) Was formed. On the other hand, when the cooking composition of the comparative example was used, a candy-colored film having a slightly hard and crispy texture was formed on the contact surface of the frying pan of the cooked rice, but the cooked rice was scorched. Was an invisible, glossy candy-like film.

[Test Example 4]
12 parts by mass of trehalose dihydrate, 2 parts by mass of phosphoric acid cross-linked starch (derived from tapioca starch), 1 part by mass of indigestible dextrin, 1.5 parts by mass of salt, 1 part by mass of white sesame, and sesame oil. The composition for powdered cooking of Example 20 was prepared by mixing 0.05 parts by mass. Then, in the same manner as in Test Example 1, the appearance and texture of the roasted rice (scorched rice) formed after cooking were evaluated. As a result, on the contact surface of the frying pan of cooked rice, a brownish brown texture (scorched rice) having a crispy and good texture similar to that when the powdered cooking composition of Example 3 was used was formed. (Appearance ◎, texture ◎).

From the above, (A) one or more selected from sugars, sugar alcohols, and hydrates having a melting point of 200 ° C. or lower, and (B) one or more selected from starch, starch decomposition products, and dietary fiber. It was found that when used in combination, it is possible to produce a baked grain having a good appearance and texture on the surface of a grain food without heating with high heat. Therefore, it is possible to easily give a grilled texture to the surface of the grain food.

Claims (5)

A composition for cooking to impart a roasting texture to the surface of cereal foods, and (A) one or more selected from sugars, sugar alcohols, and hydrates having a melting point of 200 ° C. or lower, and (B). ) A composition for cooking, which contains one or more selected from starch, starch decomposition products, and dietary fiber. The cooking composition according to claim 1, wherein the total content of the component (A) is 20 to 98% with respect to the total mass of the cooking composition. The composition for cooking according to claim 1 or 2, wherein the component (A) contains glucose, fructose, trehalose, trehalose dihydrate, maltose, maltose monohydrate, sucrose, or sorbitol. The composition for cooking according to any one of claims 1 to 3, wherein the cereal food is cooked rice, rice cake, bread, noodles, dim sum rind, bun rind, or baked confectionery. The cooking composition according to any one of claims 1 to 4, which is in powder form.