JP2022163988A - Composition for cooking with heat, and manufacturing method of food product - Google Patents

Abstract

To provide a composition for cooking with heat, which enables suitably imparting viscosity to a seasoning material obtained by cooking with heat with a microwave oven after mixing with water, and a manufacturing method of food products.SOLUTION: A composition for cooking with heat is used for applications where the composition is mixed with water and then cooked in a microwave oven. The composition for cooking with heat contains a granulated product. The granulated product contains pregelatinized starch and pregelatinized starch. A content of pregelatinized starch in the composition for cooking with heat may be in the range of 5.5 mass% or more and 75 mass% or less when a total content of non-pregelatinized starch and pregelatinized starch is set to 100 mass%. The food manufacturing method includes a mixture preparation step of preparing a mixture containing the composition for cooking with heat and water by mixing the composition for cooking with heat and water, and a cooking step of cooking the mixture in a microwave oven.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a composition for cooking with heat and a method for producing food.

As disclosed in Patent Literature 1, a composition for heat cooking that is cooked in a microwave oven is known. This composition for cooking with heat becomes a seasoning for ingredients by being cooked together with ingredients such as vegetables in a microwave oven.

JP 2020-036535 A

By including starch or modified starch in the composition for cooking with heat, it becomes possible to impart viscosity to the seasoning obtained by cooking with a microwave oven. Such a composition for cooking with heat is in a solid state and is cooked in a microwave oven after being mixed with water. Here, the starch or modified starch tends to precipitate in the mixture of the composition for cooking with heat and water. Heating a mixture containing precipitated or modified starch in a microwave causes the starch or modified starch to gel at the bottom of the container. Such gelatinized starch or modified starch becomes lumps (lumps), which deteriorates the texture and appearance of seasonings, for example. That is, in a composition for cooking which is mixed with water and then cooked in a microwave oven, it has been difficult to suitably impart viscosity to the resulting seasoning.

In order to solve the above problems, a composition for cooking with heat according to one aspect of the present invention is a composition for cooking with heat that is mixed with water and then cooked in a microwave oven, the composition containing a granulated product, The granulated product is characterized by containing non-pregelatinized starch and pregelatinized starch.

In the composition for heat cooking, the content of the pregelatinized starch in the granulated product is 5.5 mass% when the total content of the non-pregelatinized starch and the pregelatinized starch is 100% by mass. % or more and 75 mass % or less.

A method for producing a food according to another aspect of the present invention includes a mixture preparation step of mixing the composition for cooking with heat and water to prepare a mixture containing the composition for cooking with heat and the water; and a heat cooking step of cooking in a microwave oven, wherein the composition for heat cooking contains a granulated product, and the granulated product comprises non-pregelatinized starch and pregelatinized starch. It is characterized by containing

In the food manufacturing method, the amount of water in the mixture preparation step is 3 times or more and 10 times or less with respect to the mass of the granulated product in the composition for cooking with heat. good.

The method for producing a food product may further include a contacting step of contacting the mixture before the cooking step or the mixture after the cooking step with an ingredient.

ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to suitably give viscosity to the seasoning obtained by heating and cooking with a microwave oven after mixing with water.

An embodiment of a composition for cooking with heat and a method for producing food will be described below.
The composition for cooking with heat according to the present embodiment is used for cooking in a microwave oven after being mixed with water. The composition for cooking with heat contains a granulated product. The granulated product contains pregelatinized starch and pregelatinized starch. The composition for cooking with heat is solid such as powder or granules.

<Unpregelatinized starch and pregelatinized starch>
Non-gelatinized starch is at least one selected from raw starch and non-gelatinized modified starch. The pregelatinized starch is at least one selected from pregelatinized starch and pregelatinized modified starch. Pregelatinized starch is obtained, for example, by heating starch in the presence of water.

Modified starches include, for example, phosphate-crosslinked starch, etherified phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, etherified starch, acetylated oxidized starch, and starch acetate. Examples of starch sources include wheat, barley, rice, corn, potato, sweet potato, cassava and the like.

The granulation method for granulating the non-gelatinized starch and the pregelatinized starch is not particularly limited. Granulation methods include, for example, fluid bed granulation, extrusion granulation, tumbling granulation, stirring granulation and the like. In order to contain the non-gelatinized starch and the pregelatinized starch in the form of a granulated product in the composition for heat cooking, the granulated product of the non-gelatinized starch and the granulated product of the pregelatinized starch are separately contained. Alternatively, a granulated product obtained by granulating a mixture of non-pregelatinized starch and pregelatinized starch may be included.

The content of pregelatinized starch in the composition for cooking with heat is in the range of 5.5% by mass or more and 75% by mass or less when the total content of non-pregelatinized starch and pregelatinized starch is 100% by mass. is preferably In the total content of non-pregelatinized starch and pregelatinized starch, as the content of pregelatinized starch is increased, the formation of lumps can be further suppressed during cooking using a microwave oven, ie, microwave heating. With respect to the total content of non-pregelatinized starch and pregelatinized starch, as the content of pregelatinized starch is reduced, the viscosity of the resulting seasoning can be increased.

<Solid raw materials other than the above>
The composition for cooking with heat can contain solid raw materials other than those described above. Examples of solid raw materials other than the above include salt, powdered soy sauce, sugars (sugar, glucose, maltose, trehalose, lactose, oligosaccharides, dextrin, etc.), thickeners, grains, amino acids, organic acids, nucleic acids, proteins. Hydrolysates, polysaccharides (dietary fiber, etc.), dried vegetables, vegetable extracts, dried meats, meat extracts, dried seafood, seafood extracts, dried mushrooms, dried fruits, dried seaweeds, spices, dairy products , yeast extract, vitamins, minerals (calcium, iron, etc.), solid fats and oils (shortening, margarine, butter, hardened palm oil, etc.), flavoring agents, coloring agents, sweeteners, and the like.

The total content of non-pregelatinized starch and pregelatinized starch in the granulated product in the composition for heat cooking is in the range of 10% by mass or more and 20% by mass or less when the entire granulated product is 100% by mass. It is preferably within the range of 13% by mass or more and 17% by mass or less. When the total content of the non-gelatinized starch and the gelatinized starch is 13% by mass or more, it is possible to further increase the viscosity of the obtained seasoning. When the total content of non-pregelatinized starch and pregelatinized starch is 20% by mass or less, it is possible to further suppress the formation of the lumps described above.

The content of the granulated product in the composition for cooking with heat is, for example, preferably 50% by mass or more, more preferably 70% by mass or more, and still more preferably 90% by mass or more.

<Food manufacturing method>
Next, a method for producing food will be described. The food manufacturing method includes a mixture preparation step of preparing a mixture containing the composition for cooking with heat and water by mixing the composition for cooking with heat and water, and a cooking step of cooking the mixture in a microwave oven. I have it.

The temperature of water used in the mixture preparation step is not particularly limited. The temperature of water used in the mixture preparation step is, for example, 50° C. or less.
The blending amount of water in the mixture preparation step is preferably in the range of 3 times or more and 10 times or less with respect to the mass of the granulated product in the composition for cooking with heat. In addition, the amount of water in the mixture preparation step is preferably in the range of 1 to 15 times, more preferably 3 to 10 times the amount of the composition for cooking with heat. is within.

The amount of water to be blended in the mixture preparation step is preferably in the range of 20 to 60 times the total content of the non-pregelatinized starch and the pregelatinized starch in the composition for cooking with heat.

In the heat cooking step, the heating conditions using the microwave oven can be determined, for example, according to the amount of the mixture. Heat cooking with a microwave oven can be performed, for example, under conditions within the range of 500 W or more and 2000 W or less and within the range of 1 minute or more and 30 minutes or less.

Foods obtained by the heat cooking process include foods containing seasonings. Seasonings include, for example, sauces, pastes, soups, and sauces. The food obtained by the heat cooking step may be a food obtained only from a mixture containing the composition for heat cooking and water, or may be a food further containing separately prepared ingredients.

When the food product further contains ingredients prepared separately, the method for producing the food product further comprises a contacting step of bringing the mixture before the cooking step or the mixture after the cooking step into contact with the ingredients. Ingredients include, for example, meats, vegetables, seafood, noodles, seaweeds, dried foods, beans, tofu, processed tofu products, grains, fruits, mushrooms, wild plants, eggs, potatoes, Examples include breads, dairy products, and the like. The ingredients may be previously heat-treated ingredients, or, for example, ingredients that can be eaten raw may be ingredients that have not been heat-treated.

If the contacting step is a step of bringing the mixture into contact with the ingredients before the cooking step, the ingredients can be cooked together with the mixture in the step of cooking the mixture. In this case, the ingredients to be brought into contact with the mixture in the contact step may be, for example, frozen ingredients or dried ingredients.

If the contacting step is a step of contacting the mixture after the cooking step, that is, the cooked seasoning with ingredients, the ingredients to be brought into contact with the mixture in the contacting step are, for example, ingredients cooked in a microwave oven. It may be an ingredient that has been subjected to heat cooking such as boiling, frying, frying, or baking.

The viscosity of the mixture after the cooking step, that is, the viscosity of the cooked seasoning is preferably 100 mPa s or more, more preferably, from the viewpoint of increasing the ease of entanglement with ingredients, for example. It is 120 mPa·s or more.

Next, the operation and effects of this embodiment will be described.
(1) The cooking composition is mixed with water and then cooked in a microwave oven. The composition for cooking with heat contains a granulated product. The granulated product contains pregelatinized starch and pregelatinized starch. According to this configuration, it is possible to suppress the formation of lumps when the mixture is mixed with water and then cooked in a microwave oven. Therefore, it becomes possible to suitably impart viscosity to the obtained seasoning.

(2) The content of the granulated product of pregelatinized starch in the granulated product is 5.5% by mass or more and 75% by mass when the total content of non-gelatinized starch and pregelatinized starch is 100% by mass. % or less. In this case, it is possible to further suppress the formation of the lumps described above and to further increase the viscosity of the seasoning.

(3) The method for producing a food includes a mixture preparation step of preparing a mixture containing the composition for cooking with heat and water by mixing the composition for cooking with heat and water, and heating the mixture in a microwave oven. It has a process. This method allows easy cooking. In addition, the food manufacturing method further includes a contacting step of contacting the mixture before the cooking step or the mixture after the cooking step with the ingredients, so that various foods can be easily obtained. If the contact step is a step of contacting the ingredients with the mixture before the cooking step, the ingredients can be cooked together with the mixture in the cooking step. Hot food can be easily obtained.

(4) In the food production method, the amount of water to be blended in the mixture preparation step is preferably in the range of 3 times or more and 10 times or less the mass of the granulated product in the composition for cooking with heat. In this case, the viscosity of the obtained seasoning can be made in a more suitable range. Therefore, for example, it is possible to obtain foods containing seasonings that are more easily entwined with ingredients or foods containing seasonings that are more viscous and easier to eat.

<Test example>
Next, test examples will be described.
(Test Examples 1 to 12)
In Test Examples 1 to 12, as shown in Tables 1 and 2, a composition for cooking with heat was prepared by blending a predetermined amount of a granulated product containing at least one of non-gelatinized starch and pregelatinized starch. Granulated products of non-pregelatinized starch and pregelatinized starch in Table 1 are both fluid bed granulated products. The content of ungelatinized starch and gelatinized starch is the content (% by mass) when the total content of ungelatinized starch and gelatinized starch is 100% by mass. Details of each starch are as follows.

Non-pregelatinized starch: starch acetate derived from potato Pregelatinized starch: acetylated phosphate-crosslinked starch derived from potato The composition for cooking with heat contains a powdered seasoning. The content of the granulated product in the composition for cooking with heat is about 95.5% by mass. The total content of non-pregelatinized starch and pregelatinized starch in the granulated product is about 14% by weight.

Next, cold water was added to the composition for cooking with heat of each test example, and the mixture was stirred 20 times with a spoon and then allowed to stand for 5 minutes. At this time, the amount of cold water blended is about 3.5 times the mass (28 g) of the granulated product in the composition for cooking with heat. Subsequently, the seasoning was obtained by heating and cooking the mixture in a microwave oven at 600 W for 3 minutes.

<Effect of suppressing formation of lumps>
The obtained seasoning of each test example was poured into a metal tea strainer, and the mass of the lumps remaining on the tea strainer was measured. Based on the mass of the lumps, the effect of suppressing the formation of lumps in each test example was evaluated according to the following criteria.

Excellent effect of suppressing formation of lumps (⊚): when the mass of the residue is less than 3.0 g.
The effect of suppressing formation of lumps is good (○): when the mass of the residue is within the range of 3.5 g or less and 3.0 g or more.

Poor effect of suppressing formation of lumps (x): when the mass of the residue exceeds 3.5 g.
Tables 1 and 2 show the mass of the lumps and the evaluation results of the effect of suppressing the formation of the lumps.
<Effect of imparting viscosity>
The seasoning of each test example obtained as described above was poured into a metal tea strainer, and the viscosity of the seasoning passed through the tea strainer was measured. This viscosity was measured using a Brookfield viscometer. 2, 30 rpm, 180 sec, 25°C ± 3°C. Based on the measurement results of the viscosity, the viscosity-imparting effect of each test example was evaluated according to the following criteria.

Excellent viscosity-imparting effect (⊚): when the viscosity of the seasoning is 100 mPa·s or more.
Good viscosity-imparting effect (○): when the viscosity of the seasoning is 50 mPa·s or more and less than 100 mPa·s.

Poor effect of imparting viscosity (x): When the viscosity of the seasoning is less than 50 mPa·s.
Tables 1 and 2 show the determination results of the viscosity of the seasoning and the effect of imparting viscosity.

表１及び表２に示すように、未α化デンプンとα化デンプンとを含有する造粒品を配合した試験例２～１１では、塊の抑制効果について、良好又は優れる結果が得られることが分かる。これに対して、造粒品がα化デンプンを含有しない試験例１では、試験例２～１１よりも塊の抑制効果に劣ることが分かる。

As shown in Tables 1 and 2, in Test Examples 2 to 11, in which granulated products containing non-gelatinized starch and pregelatinized starch were blended, good or excellent results were obtained with respect to the effect of suppressing lumps. I understand. On the other hand, in Test Example 1, in which the granulated product does not contain pregelatinized starch, it is found that the lump suppressing effect is inferior to that in Test Examples 2-11.

Moreover, in Test Examples 2 to 11, good or excellent results were obtained with respect to the effect of imparting viscosity. On the other hand, in Test Example 12, in which the granulated product does not contain non-pregelatinized starch, it is found that the viscosity-imparting effect is inferior.

<Evaluation of entanglement and taste of seasoning with ingredients>
Compositions for cooking with heat were prepared according to the formulations of Test Examples 9, 10 and 12 above. Cold water was added to the composition for cooking with heat of each test example, and the mixture was stirred 20 times using a spoon, and then tofu was added to obtain a mixture. At this time, the amount of cold water blended is about 3.5 times the mass (28 g) of the granulated product in the composition for cooking with heat. The obtained mixture was heated and cooked in a microwave oven at 600 W for 3 minutes to obtain a food containing ingredients.

As shown in Table 3, the tofu was changed to chicken, fish, and eggs, respectively, to obtain foods containing ingredients in the same manner. The chicken is commercially available salad chicken, and the fish is commercially available canned mackerel boiled in water. The eggs used were beaten eggs in advance.

The viscosity of the seasoning in the food was measured by the same method as described in the above <Effect of imparting viscosity>. In addition, the entanglement of the seasoning with the ingredients and the palatability were sensory-evaluated by five panelists according to the following criteria.

3 points: When the seasoning and ingredients can be eaten deliciously together because they are often entwined with the ingredients.
2 points: When the seasoning and ingredients can be eaten together reasonably well because they are moderately entwined with the ingredients.

1 point: It is difficult to eat the seasoning and ingredients together because the ingredients are not well entwined, and the taste is not very good.
Table 3 shows the evaluation results of the viscosity of the seasoning, the entanglement of the seasoning with the ingredients, and the deliciousness. This evaluation result is represented by the average score of the scoring results of five panelists.

表３に示すように、試験例９，１０では、上記評価結果の点数が２点以上であり、具材に対する調味料の絡みと美味しさについて良好な結果が得られることが分かる。これに対して試験例１２では、上記評価結果の点数が２点未満であり、具材に対する調味料の絡みと美味しさについて劣る結果が得られることが分かる。この結果から、造粒品中のα化デンプンを減量し、調味料の粘性をより高めることにより、調味料の絡みと美味しさの評価が高まることが分かる。

As shown in Table 3, in Test Examples 9 and 10, the score of the above evaluation results is 2 points or more, and it can be seen that good results can be obtained regarding the entanglement of the seasoning with the ingredients and the taste. On the other hand, in Test Example 12, the score of the above evaluation result is less than 2 points, and it can be seen that the entanglement of the seasoning with the ingredients and the taste are inferior. From this result, it can be seen that by reducing the amount of pregelatinized starch in the granulated product and increasing the viscosity of the seasoning, the evaluation of the entanglement and taste of the seasoning is enhanced.

Claims (5)

A cooking composition that is cooked in a microwave oven after being mixed with water,
A composition for cooking with heat, comprising a granulated product, wherein the granulated product contains ungelatinized starch and pregelatinized starch. The content of the pregelatinized starch in the granulated product is 5.5% by mass or more and 75% by mass or less when the total content of the non-pregelatinized starch and the pregelatinized starch is 100% by mass. The composition for cooking with heat according to claim 1, which is within the range. A mixture preparation step of mixing the composition for cooking with heat and water to prepare a mixture containing the composition for cooking with heat and the water;
A food manufacturing method comprising a heating and cooking step of cooking the mixture in a microwave oven,
A method for producing a food, wherein the composition for heat cooking contains a granulated product, and the granulated product contains non-gelatinized starch and pregelatinized starch. 4. Manufacture of food according to claim 3, wherein the amount of water in the mixture preparation step is in the range of 3 times or more and 10 times or less with respect to the mass of the granulated product in the composition for cooking with heat. Method. 5. The method for producing food according to claim 3, further comprising a contacting step of contacting the mixture before the cooking step or the mixture after the cooking step with ingredients.