JP2022146727A - Pasty food base material, manufacturing method of pasty food base material and manufacturing method of heated and cooked food using pasty food base material - Google Patents

Abstract

To provide a pasty food base material suitable for heating and cooking in a steam convention oven capable of dispersing uniformly in water, capable of developing viscosity by heating in water, further, without separating during storage, and easy to squeeze from a container.SOLUTION: A pasty food base material according to one or more embodiments of the present invention contains 45 to 55 mass% of oil and fat, and a solid content, and the oil and fat content is 20 to 45 mass% based on the total amount of the base material. and 10 to 30 mass% of solid fat, and the solid content is 5 to 15 mass% of raw starch and 0.05 to 25 mass% of water-soluble viscous agent capable of exhibiting viscosity by dissolving in water.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a paste food base, a method for producing a paste food base, and a method for producing heat-cooked food using the paste food base.

A steam convection oven is used to heat and cook food. In the steam convection oven, a pan containing ingredients is placed in a cooking chamber, sealed, and a heat source such as hot air or steam is applied to heat and cook.

In Patent Document 1, in cooking with a steam convection oven, even if starches are added to conventional seasonings to impart viscosity, the starches cannot be completely dispersed and lumps (precipitation) occur, and the viscosity is uniformly generated. Also, cooking is done by forcibly sending hot air or steam into the closed chamber (it is not possible to cook with the door open due to the functionality of the machine), so stirring during cooking is not possible. Therefore, it is not possible to add starches during cooking, and even if starches are added in advance, it is impossible to impart uniform viscosity. In Patent Document 1, in order to solve the above problems, the steam convection oven is characterized by containing 5 to 20% by mass of starch and a water-soluble paste, and may further contain stir-fried flavored vegetables. Cooking seasonings are listed. The seasoning for steam convection oven cooking described in Patent Document 1 is prepared by dispersing 5 to 20% by mass of starch and a water-soluble paste in water. understood to be a thing.

In Patent Document 2, in a pasty food base that can be used as a roux, a base for cake dough, etc., which is not intended for cooking with a steam convection oven, when no emulsifier is used or a small amount of emulsifier is used, uniform As a means for solving the problem that the paste state cannot be maintained for a long time, the water content is 1.5% to 8.5% by weight, and contains at least a starch raw material and a fat that is fluid at room temperature. Disclosed is a heat-treated pasty food base characterized by:

Japanese Unexamined Patent Application Publication No. 2007-151408 JP-A-10-51

Place a container such as hotel bread containing a mixture in which a paste-like food base material such as roux is dispersed in water and ingredients such as ingredients are blended as necessary, and place it in a steam convection oven for heat cooking. In this case, since it is not possible to stir or add ingredients during cooking, the components of the pasty food base may form lumps (precipitation) in the mixture of ingredients when mixed in the hotel pan or the like. It is desirable to be able to quickly and stably disperse the ingredients without causing any damage, and to be able to maintain the dispersed state throughout the cooking (problem at the start of cooking). In addition, when the paste-like food base material imparts viscosity to the mixture by cooking, even if moisture is lost from the food during cooking, the food to be cooked does not have the desired viscosity. must be able to be applied stably and uniformly (problem during cooking). Furthermore, it is desirable that the paste-like food base material has physical properties such that the ingredients do not separate during storage in a container such as a tube container or a pouch container, and that it is easy to squeeze out from the container (problems during storage and opening ).

In these respects, the invention described in Patent Document 1 is a water-based mixture, and the starches and the water-soluble paste tend to sediment and separate during storage. There is a problem that the sedimentation and separation cannot be uniformly dispersed and remain without being diluted. Therefore, when cooking is performed in a steam convection oven in a state in which the ingredients are non-uniformly present, the desired viscosity cannot be imparted to the cooked food in a stable and uniform manner.

The invention described in Patent Literature 2 maintains a uniform paste state by containing starch raw materials and oils and fats having fluidity at room temperature with a specific moisture content, and by performing heat treatment. When the heat treatment is not performed, a uniform paste state cannot be maintained (Comparative Example 2), and due to the specific ratio of fats and oils and solids, a uniform state can be maintained even when the heat treatment is not performed. No attempt is made to maintain or to specify the fat and solid content with the intention of cooking with a steam convection oven.

Therefore, in one or more embodiments of the present invention, hot water is added and mixed in a hotel pan or the like, and can be uniformly dispersed in the mixture, and the viscosity is stably and uniformly developed by heating in a steam convection oven. It is intended to provide a paste-like food base material which can be cooked by heating in a steam convection oven and which is particularly suitable for cooking. Another object of the present invention is to provide a paste-like food base material that does not separate during storage and can be easily squeezed out of a container.

The present inventors have completed the following invention as means for achieving the above object.
(1) A paste-like food base material,
Containing 45 to 55% by mass of fat and oil and solid content based on the total amount of the base material,
The oil content contains 20 to 45% by mass of liquid oil and 10 to 30% by mass of solid oil, based on the total amount of the base material,
The solid content contains 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent capable of developing viscosity by dissolving in water. A pasty food base material.
(2) The viscous agent according to (1), characterized in that it contains 5 to 20% by mass of pregelatinized starch and 0.05 to 2% by mass of gum substance relative to the total amount of the base material. A pasty food base.
(3) The pregelatinized starch is one or more selected from pregelatinized acetylated adibic acid crosslinked starch, hydroxypropylated phosphate crosslinked starch, corn pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch. (2) The paste-like food base material.
(4) The pasty food base according to (2) or (3), wherein the gum is one or more selected from xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum.
(5) The pasty food base according to any one of (1) to (4), wherein the water content per total amount of the base is 7% by mass or less.
(6) The pasty food base according to any one of (1) to (5), which is a seasoning for steam convection oven cooking.
(7) A method for producing a paste-like food base material according to (1),
A fat content of 45 to 55% by mass, including 20 to 45% by mass of liquid fat and 10 to 30% by mass of solid fat, based on the total amount of raw materials,
Mixing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of solids containing a water-soluble viscosity agent capable of developing viscosity by dissolving in water, based on the total amount of the raw material. How to include.
(8) In a hotel pan, mix the pasty food base according to (6), hot water, and, if necessary, other ingredients, and heat the mixture contained in the hotel pan in a steam convection oven with hot air and / or A method for producing heat-cooked foods, including cooking with steam.

The pasty food base according to one or more embodiments of the present invention can be uniformly dispersed in hot water, can express viscosity by heating in the dispersed state, and can does not separate and is easily squeezed out of the container.

<Paste food base>
The pasty food base according to one or more embodiments of the present invention comprises
Containing 45 to 55% by mass of fat and oil and solid content based on the total amount of the base material,
The oil content contains 20 to 45% by mass of liquid oil and 10 to 30% by mass of solid oil, based on the total amount of the base material,
The solid content comprises 5-15% by weight of raw starch and 0.05-25% by weight of viscosity agent, based on the total weight of the base material.

The pasty food base contains 45 to 55% by mass of oil and fat, and the oil and fat contains 20 to 45% by mass of liquid fat and 10 to 30% by mass of solid fat. A viscous paste-like matrix is formed, and the specific solid content described below prevents the components from separating during storage (especially during storage at room temperature), making it easy to squeeze out from the container. unique physical properties are achieved. The above effects can be achieved simply by mixing the components, and subjecting the substrate to heat treatment is optional. The pasty food base is preferably provided as a packaged pasty food base housed in a sealable and flexible container such as a pouch container, tube container or the like. From the point of view that the pasty food base material can be effectively squeezed out, it is useful to provide the pasty food base material packed in a container, which is housed in a container made of a flexible material.

The content of fats and oils in the pasty food base is more preferably 47 to 53% by weight. Fats and oils mean liquid fats and solid fats described below. Liquid fats and oils are edible fats and oils that are liquid at room temperature, and solid fats and oils are edible fats and oils that are solid at room temperature.

The pasty food base more preferably contains 30 to 40% by mass of liquid fat and 10 to 20% by mass of solid fat.

Liquid fats and oils refer to fats and oils that are liquid at room temperature. Normal temperature is, for example, a temperature range of 20°C to 30°C.

Liquid fats and oils are not particularly limited as long as they are edible liquid fats and oils. Examples of liquid fats and oils include rapeseed oil, corn oil, soybean oil, and canola oil. A mixture of a plurality of liquid fats and oils can also be used as the liquid fat. The melting point of the liquid fat is less than 30°C, more preferably 20°C or less, and even more preferably 10°C or less.

The solid fat is not particularly limited as long as it is an edible solid fat. Examples of solid fats and oils include lard and beef tallow. Mixed fats and oils of a plurality of solid fats and oils can also be used as solid fats and oils. The melting point of the solid fat (whole fat in the case of mixed fat) should be 30 to 55°C, preferably 40 to 50°C. The melting point is the temperature (upper melting point) at which most of the oil turns into a liquid phase and the whole starts to flow with a small amount of solid phase remaining.

The solid content in the paste food base refers to the solid content of the paste food base excluding fats, ingredients and water, and refers to both soluble solids and insoluble solids. Soluble solids include water-soluble ingredients such as salt, sucrose, amino acid seasonings, and beef bouillon, in addition to raw starch and viscosity agents. The insoluble solids are mainly insoluble pulp and the like, and include powders of curry powder, spices, meat, vegetables, fruits and seafood. The solid content does not include solid matter having a size of about 200 cubic millimeters or more, such as so-called ingredients. When the pasty food base material contains solid matter of the above size, the portion of the base material excluding the solid matter may be configured according to the present invention.

The pasty food base preferably contains 45 to 55% by mass of solids, and the solids contain 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a viscosity agent. include. As a result, when hot water is added to the base material and mixed in a container such as a hotel pan, the paste-like base material melts and disperses in the hot water due to the melting of the solid fat, etc., and the melted fat is used as a medium. As a result, the raw starch and viscosity agent can be uniformly dispersed in hot water without lumps. Then, the raw starch can be uniformly dispersed and maintained in the hot water without forming lumps due to the action of the viscosity agent that is dispersed in the hot water and develops viscosity. Therefore, during cooking in a steam convection oven or the like, the desired viscosity of the cooked food can be uniformly expressed by the action of the raw starch maintained in a uniformly dispersed state in the material.

The raw starch is a starch (β-starch) that maintains a natural crystal state, and includes starches of corn, potato, tapioca, wheat, and the like. Raw starch may be blended as a material containing raw starch such as wheat flour. The raw starch is gelatinized by heating in water, and develops a preferable viscosity of the heat-cooked food. Even when moisture is released from the ingredients such as ingredients during heating, the raw starch uniformly dispersed in the material is gelatinized, thereby imparting a stable and uniform viscosity.

A viscosity agent is a water-soluble component that can be easily dispersed in water to develop viscosity. Since the pasty food base contains a viscous agent, it is possible to generate a viscous mixture immediately after dispersing it in hot water. sedimentation of solids such as raw starch can be suppressed.

Examples of viscosity agents include pregelatinized starch, gums, vegetable and fruit pulp, and the like. Preferably, the viscosity agent comprises pregelatinized starch and gums.

The pregelatinized starch is preferably one or more selected from pregelatinized acetylated adibic acid crosslinked starch, hydroxypropylated phosphate crosslinked starch, corn pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch. In particular, pregelatinized acetylated adibic acid-crosslinked starch and hydroxypropylated phosphate-crosslinked starch are preferred. The content of pregelatinized starch is preferably 5 to 20% by mass, more preferably 5 to 15% by mass, based on the total amount of the pasty food base.

The gum is preferably one or more selected from xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum. Xanthan gum and guar gum are particularly preferred. The gum content is preferably 0.05 to 2% by mass, more preferably 0.1 to 1% by mass, based on the total amount of the pasty food base.

The water content per total amount of the pasty food base is preferably 7% by mass or less, more preferably 5% by mass or less. The pasty food base material having a water content within this range is suitable for long-term storage in accordance with the action of the oil and fat content and the solid content. The water contained in the pasty food base is the sum of the water derived from the water-containing liquid component and the water contained in the solid content. As a method for measuring the water content, for example, a drying method or a Karl Fischer method can be adopted.

Viscous foods such as curry sauce, stew sauce, etc. can be produced by heating a mixture obtained by mixing the above-mentioned pasty food base material with other foodstuffs in hot water as needed. The pasty food base can be used as a roux. Specifically, hot water is added to the pasty food base material in a hotel pan to mix and dissolve, and if necessary, other food ingredients are added, and the mixture is cooked in a steam convection oven. The pasty food base is suitable as a seasoning for steam convection oven cooking. In addition to this, it can be used for various purposes according to the characteristics of the paste food base.

<Method for producing pasty food base>
Another one or more embodiments of the present invention is a method for producing the pasty food base,
A fat content of 45 to 55% by mass, including 20 to 45% by mass of liquid fat and 10 to 30% by mass of solid fat, based on the total amount of raw materials,
Mixing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of solids containing a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the raw material. Regarding the method of containing.

More preferably, the content of fats and oils is 47 to 53% by weight based on the total amount of the raw material.

The oil content in the raw material more preferably contains 30 to 40% by mass of liquid oil and 10 to 20% by mass of solid oil.
Preferably, the viscosity agent comprises pregelatinized starch and a gum.

The content of pregelatinized starch is preferably 5 to 20% by mass, more preferably 5 to 15% by mass, based on the total amount of the raw material.

The content of gummy matter relative to the total amount of the raw material is preferably 0.05 to 2% by mass, more preferably 0.1 to 1% by mass.

The water content per total amount of the raw material is preferably 7% by mass or less, more preferably 5% by mass or less.

In addition to the raw starch and viscosity agent, the solid content in the raw material may include salt, sucrose, amino acid seasonings, curry powder, beef bouillon, and other powdery seasonings, and other solids.

Preferred embodiments of each component are as described for the pasty food base.

The method for mixing the raw materials is not particularly limited as long as the raw materials are mixed so as to form a paste.

The pasty food base produced by mixing the raw materials may be further subjected to heat treatment, for example, sterilization such as heat sterilization.
The manufactured pasty food base can be filled in a container and sealed. Preferred embodiments of the container are as described for the pasty food base.

<Method for producing heat-cooked food>
The pasty food base can be used as a seasoning for steam convection oven cooking. The seasoning for steam convection oven cooking can be used in a method for producing heat-cooked foods. Heat-cooked foods refer to dishes and the like cooked in a steam convection oven.

That is, another one or more embodiments of the present invention is a method for producing heat-cooked food,
In a hotel pan, the pasty food base material, which is a seasoning for steam convection oven cooking, hot water, and, if necessary, other ingredients are mixed, and the mixture contained in the hotel pan is subjected to hot air and / in a steam convection oven. or cooking with steam.

The hot water used for the mixing may be hot water having a temperature exceeding room temperature, and includes hot water. The temperature of the hot water during the preparation of the mixture is preferably a temperature exceeding the melting point temperature of the solid fat in the pasty food base material, for example a temperature of 60 to 95°C. The pasty food base can be uniformly dispersed in hot water by simple stirring. In the mixture, the viscosity is quickly imparted by the viscous agent in the paste-like food base, so other solids derived from the paste-like food base are suppressed from sedimentation in the viscous liquid, and are uniform. distributed over

The mixture preferably contains 4 to 6 parts by mass of hot water per 1 part by mass of the paste food base. That is, it is preferable that the pasty food base material is in the form of being diluted with hot water at the above ratio.

In addition to the hot water and the pasty food base material, the mixture may further contain food ingredients such as ingredients and other seasonings as necessary.

The mixture is cooked in a steam convection oven to allow gelatinization of the raw starch derived from the pasty food base material, which is uniformly dispersed and maintained in the mixture, to proceed, and the entire mixture is uniformly heated to have a preferable viscosity. Cooked food is generated. During cooking, it is possible to obtain cooked foods with little unevenness in composition without stirring the mixture.

Experiment I. Examination of the ratio of fats and solids
I-1. Raw material composition The raw materials having the compositions shown in the table below were mixed at room temperature (25 ° C.), sealed in a flexible tube container, and paste curry roux in containers of Examples 1 to 3 and Comparative Examples 1 and 2 ( A pasty food base) was produced. In Examples 1 to 3 and Comparative Examples 1 and 2, the mass ratio of liquid fat:solid fat is constant at 7:3, and the ratio of the total amount of liquid fat and solid fat to the total amount of paste-like curry roux (fat ratio ) is different in the range of 40 to 60% by mass.

The moisture content of curry roux was measured by a heat drying method.

I-2. Performance evaluation of paste-like curry roux in a container After storing the paste-like curry roux at room temperature (25°C) for one week, about 500 g of the paste-like curry roux was squeezed out from the container into about 2 L of hot water of about 60°C filled in a hotel pan. The mixture obtained by adding and mixing about 800 g of ingredients and mixing was cooked together with the hotel pan in a steam convection oven for about 35 minutes to obtain a curry sauce (cooked food).

The pasty curry roux was evaluated for "separation of oil during storage", "squeezing", "dispersibility when diluted with hot water", "thickening property when diluted with hot water" and "thickening property when heated" according to the following criteria.

(Oil separation during storage)
The presence or absence of oil separation (solid-liquid separation) in the tube container after storage of the pasty curry roux in the container was observed to evaluate which of the following four stages corresponds. Including subsequent evaluations, evaluation was performed by 5 panelists, and the number of panelists who performed each evaluation is shown.
◎ Oil separation is not performed at all.
○ The upper surface of the curry roux is slightly oil-separated, but it maintains a homogeneous dispersion state.
△ The upper surface of the curry roux forms an oil layer, and the oil is separated more than ○.
× Almost all the oil is separated on the upper surface, and the oil is completely separated.

(Squeeze out)
The feeling when squeezing the paste-like curry roux from the container-filled paste-like curry roux was evaluated as to which one of the following four grades corresponds.
◎ Easy to squeeze out with light force.
○It requires more force than ◎, but can be squeezed out easily.
△ A stronger force than ○ is required to squeeze out.
×Curry roux is hard and difficult to squeeze out.

(Dispersibility when diluted with hot water)
When the paste-like curry roux was diluted and dispersed in hot water from the container-filled paste-like curry roux, the dispersibility of the paste-like curry roux was evaluated as to which of the following four stages corresponds.
⊚ The paste-like curry roux could be uniformly diluted and dispersed in the hot water within 20 seconds after it was put into the hot water. Lumps (precipitation) such as solids contained in the roux did not occur.
○ The paste curry roux could be uniformly diluted and dispersed in hot water within more than 20 seconds to 45 seconds after putting it in hot water.
Δ The paste curry roux could be uniformly diluted and dispersed in the hot water within 45 seconds to 60 seconds after it was put into the hot water.
× Even if it exceeds 60 seconds after being put into hot water, it cannot be uniformly diluted and dispersed in hot water, and the dispersibility is poor.

(Thickening property when diluted with hot water)
The viscosity of the mixture immediately after diluting and dispersing the paste-like curry roux in hot water from the container-packed paste-like curry roux was evaluated as to which of the following four levels it corresponds to.
⊚ The mixture developed viscosity within 1 minute after it was put into hot water, and the solid content contained in the roux was uniformly dispersed and maintained in the viscous mixture.
o It took more than 1 to 2 minutes for the mixture to become viscous.
Δ It took more than 2 to 2.5 minutes for the mixture to become viscous.
x It took more than 2.5 minutes for the mixture to become viscous. Separation and sedimentation of solids are observed.

(Thickening property during heating)
Paste-like curry roux was dispersed in hot water, and a mixture of ingredients added was cooked in a steam convection oven to obtain a curry sauce sample.
⊚ A natural thickening was uniformly imparted to the entire curry sauce.
(circle) thickening was provided uniformly to the whole curry sauce. Slightly inferior to ◎ in terms of natural thickness.
Δ Thickness was imparted to the curry sauce, but the thickness was slightly uneven.
× There is unevenness in the thickness of the curry sauce imparted.

The evaluation results are shown in the table below.

Comparative Example 1, in which the ratio of the total amount of fats and oils is 40% by mass, was evaluated as low in "separation of oil during storage", "squeezing out", "thickening property when diluted with hot water", and "thickening property when heated". .

Comparative Example 2, in which the ratio of the total amount of fats and oils is 60% by mass, was low in the evaluations of "separation of oil during storage", "squeezing out", "thickening property when diluted with hot water", and "thickening property when heated". .

Example 1 in which the ratio of the total amount of fats and oils is 50% by mass, Example 2 in which 45% by mass, and Example 3 in which 55% by mass account for "separation of oil during storage", "squeezing", "during hot water dilution All of the evaluations of "dispersibility", "thickening property when diluted with hot water", and "thickening property when heated" were good. That is, in Examples 1 to 3, there was no oil separation in the container during storage, the state in which the starch and the viscosity agent were uniformly dispersed in the oil and fat was maintained, and it was easy to squeeze out from the tube container. It disperses quickly in hot water without forming lumps and quickly develops viscosity. During cooking in a steam convection oven, in addition to a certain viscosity based on the viscosity agent, it develops due to the gelatinization of raw starch. It was confirmed that the natural viscosity was stably imparted to the curry sauce even when moisture was released from the ingredients.

Experiment II. Liquid fat only, ratio of liquid fat to solid fat
II-1. Raw material composition Containerized pasty curry roux of Examples 4 to 6 and Comparative Example 3 having the raw material composition shown in the table below was produced in the same procedure as in Example 1. In Examples 1, 4 to 6, and Comparative Example 3, the ratio of the total amount of fat is 45% by mass or 50% by mass, and the contents of liquid fat and solid fat are different. The following tables describe the same contents as those described in Tables 1 and 2 for Example 1.

II-2. Performance evaluation of container-packed pasty curry roux The container-packed paste curry roux of Examples 4 to 6 and Comparative Example 3 were evaluated according to the same criteria as in Experiment I.
The evaluation results are shown in the table below.

Comparative Example 3, which contains 50% by mass of liquid fat and does not contain solid fat and oil, has low evaluations for “separation of oil during storage” and “squeeze out”, and phase separation into powder raw materials such as cornstarch and liquid fat and oil occurs after just one day of storage. . Comparative Example 3 has a composition close to that of Comparative Example 2 of JP-A-10-51 (Patent Document 2 mentioned above).

Example 4, which contained 40% by mass of liquid fat and 10% by mass of solid fat, was good in both evaluations, but the evaluations of "separation of oil during storage" and "extraction" were slightly inferior to those of Example 1. .

In Example 5, which contained 25% by mass of liquid fat and 20% by mass of solid fat, all the evaluations were good, but the evaluations of "squeeze out" and "dispersibility when diluted with hot water" were slightly inferior to those of Example 1. rice field.

In Example 6, which contained 20% by mass of liquid fat and 30% by mass of solid fat, the evaluation of "squeeze out" was slightly low, but all other evaluations were as good as in Example 5.

As a result, when the content of liquid fat is high, a highly viscous paste-like matrix of roux is not formed, and the oil and solid content are easily separated (Comparative Example 3). Then, although the roux is highly viscous and does not separate, the viscosity of the roux increases and it tends to be difficult to squeeze out from the tube container (Example 6). By including about 20 to 45% by mass of liquid fat and about 10 to 30% by mass of solid fat in the roux, separation during storage is prevented, it is easy to squeeze out, and dispersibility when diluted with hot water and when heated. has good thickening properties, making it possible to obtain a roux suitable for cooking in a steam convection oven (Examples 4, 5, 6).

Experiment III. Presence or absence of raw starch, pregelatinized starch, and gum
III-1. Raw material composition Containerized pasty curry roux of Examples 7 and 8 and Comparative Examples 4 and 6 having the raw material composition shown in the table below was produced in the same procedure as in Example 1.
In Examples 7 and 8, respectively, either the pregelatinized starch (pregelatinized acetylated adipic acid cross-linked starch) or the gum (xanthan gum) was removed from Example 1 so as to impart appropriate viscosity during cooking. , raw starch, pregelatinized starch and gum content are varied.
In Comparative Examples 4 to 6, either raw starch (corn starch), pregelatinized starch (pregelatinized acetylated adipic acid cross-linked starch), or gum (xanthan gum) was removed from Example 1, and the viscosity during cooking was reduced. is almost the same as in Example 1, changing the ratio of adding raw starch, pregelatinized starch and gum, and correspondingly changing the ratio of the total amount of liquid fat and solid fat to make the raw material composition is adjusted. The mass ratio of liquid fat:solid fat is 7:3, both of which are the same as in Example 1. In Comparative Examples 4 to 6, the oil content is out of the range defined by the present invention.

III-2. Production and performance evaluation of container-packed curry roux paste The container-packed curry roux pastes of Examples 7 and 8 and Comparative Examples 4 and 6 were evaluated according to the same criteria as in Experiment I. Further, the “viscosity quality during heating” of the container-filled pasty curry roux of Examples 1, 7, 8 and Comparative Examples 4 to 6 was evaluated according to the following criteria.

(Quality of viscosity during heating)
The viscous quality of the curry sauce cooked in the steam convection oven was evaluated according to the following four grades.
◎ It has a mellow and natural thickness.
○ Although it has a natural thickness, it is slightly inferior to ◎.
△ It is a slightly unnatural thickening that feels powdery and sticky.
× It is an unnatural thickening that feels more powdery and sticky.
The evaluation results are shown in the table below.

Comparative Example 4, which did not contain raw starch, had low evaluations for "squeeze out" and "thickening property when heated". In Comparative Example 5, which does not contain pregelatinized starch, and Comparative Example 6, which does not contain gum, the oil content is outside the range specified in the present invention. Squeeze out” was rated low.
On the other hand, in Example 7 containing gum and Example 8 containing pregelatinized starch, the content of oil and fat is within the range defined by the present invention, and the quality of viscosity is lower than that of Example 1. Although different from the original, the desired performance of the present invention was obtained.

Claims (8)

A pasty food base,
Containing 45 to 55% by mass of fat and oil and solid content based on the total amount of the base material,
The oil content contains 20 to 45% by mass of liquid oil and 10 to 30% by mass of solid oil, based on the total amount of the base material,
The solid content contains 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent capable of developing viscosity by dissolving in water. A pasty food base material. The paste according to claim 1, wherein the viscosity agent contains 5 to 20% by mass of pregelatinized starch and 0.05 to 2% by mass of gum substance based on the total amount of the base material. Food base. 2. The pregelatinized starch is one or more selected from pregelatinized acetylated adibic acid crosslinked starch, hydroxypropylated phosphate crosslinked starch, maize pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch. The paste-like food base according to . The pasty food base according to claim 2 or 3, wherein the gum is one or more selected from xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum. The pasty food base according to any one of claims 1 to 4, wherein the water content per total amount of said base is 7% by mass or less. The pasty food base according to any one of claims 1 to 5, which is a seasoning for steam convection oven cooking. A method for producing a paste-like food base according to claim 1,
A fat content of 45 to 55% by mass, including 20 to 45% by mass of liquid fat and 10 to 30% by mass of solid fat, based on the total amount of raw materials,
Mixing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of solids containing a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the raw material. How to include. In a hotel pan, the paste food base according to claim 6, hot water, and, if necessary, other ingredients are mixed, and the mixture contained in the hotel pan is heated with hot air and / or steam in a steam convection oven. A method for producing a heat-cooked food including cooking.