JP3116816B2 - Manufacturing method of cooked starch food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing starch-cooked food, and more particularly to a thickened starch-cooked food prepared by using starch or a starch-containing material and making use of starch gelatinization. The present invention relates to a method for producing a starch-cooked food, which prevents or suppresses a decrease in fluidity or a gelation phenomenon caused when cooled.

[0002]

2. Description of the Related Art Conventionally, there are foods such as gratin, stew, curry, white sauce, cream sauce, custard cream, kuzuyu, ankake prepared food, soup, and the like, which are entirely thickened. Such thickened foods are cooked by using starch such as flour as a part of the material, and as a result, the starches such as flour are gelatinized by heating to become viscous. Such thickened foods generally maintain fluidity when their temperature is above 60 ° C,
If the temperature is lower than this, the fluidity is lost and gelation occurs.
For this reason, these foods do not fluidize again unless reheated. Looking at the bento market from this point of view, it can be said that prepared foods using these foods are foods with significantly impaired flavor and texture due to gelation. Also, canned cream soups and cream sauces are often gelled during the distribution process, and are difficult to handle when used out of the container. Xanthan gum instead of starch for the purpose of preventing this gelling,
There are examples of using some thickeners such as tamarind seed gum and guar gum, but these thickeners are inferior to starch in terms of dispersibility or solubility in the seasoning liquid, and thus have poor workability and texture. Is not preferred.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a thickened food prepared by making use of gelatinization of starch, without reducing the fluidity or gelling during cooling and preserving the fluidity at all times. It is an object of the present invention to provide a method for producing a cooked starch food.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above points, and as a result, have added hemicellulose to thickened starch-cooked food which has been made thicker using gelatinization of starch. It has been found that when used, the viscosity increase after cooling after cooking is suppressed, the fluidity is always maintained, gelling does not occur, and a good texture is maintained without reheating these starch-cooked foods. Was completed.

[0005] The present invention, upon producing a cooked food arrived the thickened using materials containing starch or starch, characterized in that the addition using hemicellulose derived from beans, starch cooked arrived the thickened Food production method.

[0006] In the present invention, starch-cooked foods are thick foods prepared by using starch-containing materials such as wheat flour and making use of gelatinization of starch, such as gratin, stew, curry, and white sauce. , Cream sauce, custard cream, kuzuyu, ankake prepared food, soup and the like.

As the hemicellulose, those derived from beans are effective, but hemicellulose derived from soybean is particularly preferred in terms of viscosity and flavor, and water-soluble hemicellulose derived from soybean is more preferred.

[0008] The amount of hemicellulose to be added to the cooked starch food is not particularly limited because the water content of the cooked food causes a certain amount of fluctuation, but is generally not limited to starch (in the case of wheat flour, the amount to be added to starch contained in flour). Is 0.1 to 10% by weight, preferably 0.2 to 10% by weight.
The content is preferably from 5% by weight to 5% by weight, more preferably from 0.2% by weight to 3% by weight. When such hemicellulose is added, gelation upon cooling and storage after heating is prevented, and good fluidity is maintained. Is done.

When the amount of hemicellulose is less than 0.1% by weight, the ability to prevent gelation upon cooling is reduced, and when it exceeds 10% by weight, the fluidity is further improved. When this is done, water separation may occur, which is not preferable.

The method of adding hemicellulose is a method in which powder is mixed in advance with a powder derived from starch, a powder used as a base of a seasoning liquid, a method in which it is dissolved in water to be used, and a method in which oil is used. There are a method of dispersing in advance, a method of using all-in-mix, and the like. In order to obtain the best effect of hemicellulose, a method of dissolving or dispersing in advance in water used for cooking is most preferable.

However, from the viewpoint of workability, in the case of foods such as cream sauce, stew, curry, cream soup and the like which use flour and oil, powder is mixed into flour. Cooking after dispersing or mixing in oil is preferred in terms of dispersibility and effects.

When cooking these foods after preparing the roux, it is sufficient to knead them in advance when preparing the roux. In addition, in the case of foods such as kuzuyu or ankake which are used by suspending and gelatinizing starch in hot water, it is preferable to mix the powder with starch-derived powder.

[0013] The starch food thus cooked does not gel even when cooled after cooking, and its fluidity is maintained and a good texture is maintained. For this reason, these cooled starch-cooked foods can be eaten delicious without having to reheat. In addition, when these starch-cooked foods are heated and reheated for eating, the fluidity is good, so that stirring becomes easy and workability during heating improves.

[0014]

The embodiments of the present invention will be described below by way of examples, which are illustrative and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

Example 1 and Comparative Example 1 Preparation of Curry Curry was cooked with the following composition. Water-soluble hemicellulose derived from beans is used as hemicellulose (Soyafive-S-DN, manufactured by Fuji Oil Co., Ltd., hereinafter abbreviated as SSPS).
As a cooking method, SSPS was previously mixed with flour and then cooked by a usual curry cooking method. The cooked curry was stored at 20 ° C. for 6 hours, and its fluidity, appearance, and texture were confirmed.

[0016] Curry formulation (parts) {Combination Example 1 Comparative Example 1}小麦 wheat flour 6.0 6.0 SSPS 0.1-lard 4.0 4.0 curry flour 1.0 1.1 Chutney 1.0 1.0 Onion 10.0 10.0 Consommé soup 78.1 78.1 ────

Storage results The storage evaluation results of Example 1 and Comparative Example 1 are shown below.
Even if the curry to which SSPS was added was preserved at 20 ° C. for 6 hours, its flowability was maintained and no gelling occurred.
In addition, when reheating to warm when eating, stirring was easy due to good fluidity, and in Comparative Example 1, the bottom of the pan was scorched, whereas in Example 1, such an adverse effect was observed. No reheating was easy.

Evaluation of Storage Results Evaluation Evaluation Example 1 Comparative Example 1状態 State Fluidity Gelation Viscosity at 80 ° C * 5800 5750 Viscosity at 20 ° C * 9700 Unmeasurable No syneresis None None Reheating stirring It is easy to stir and it is hard to stir. Good Burning occurs. 粘度 Viscosity: B-type viscosity, manufactured by Tokyo Keiki Co., Ltd. No.4 rotor, measured at 6 rpm Unit: mPa · sec

Example 2 and Comparative Example 2 Preparation of White Sauce A white sauce was prepared according to the following formulation, put on butter sauteed cod, and stored at 20 ° C. for 6 hours. And
The state of the sauce when eating the preserved buttered cod was observed and evaluated.

Formulation of white sauce (parts) {Combination Example 2 Comparative Example 2} ＳＳ SSPS 0.3 ── Flour 15.6 15.9 Milk 60.0 60.0 Butter 12.0 12.0 Fresh cream 12 0.0 12.0 Salt 0.1 0.1 Pepper Very small amount Very small amount ──────────────────────────

Storage results The storage evaluation results of Example 2 and Comparative Example 2 are shown below.
Even when the white sauce to which SSPS was added was stored at 20 ° C. for 6 hours, the fluidity was maintained and no gelation occurred. Also, when reheating to warm when eating,
Since the fluidity was good, stirring was easy, and in Comparative Example 1, the bottom of the pot was scorched, whereas in Example 1, there was no such adverse effect, and reheating was easy.

Evaluation of Storage Results Evaluation Evaluation Example 2 Comparative Example 2状態 State Fluidity Gelling For cooking products Good for cooking products Viscosity at 80 ° C * 7850 7700 Viscosity at 20 ° C * 13000 Unavailable Water separation None None At reheating Easy to stir and difficult to stir Good Burning ──────────────────────────── Viscosity : B-type viscometer, manufactured by Tokyo Keiki Co., Ltd., No.4 rotor, measured at 6 rpm Unit: mPa · sec

[0023]

As shown in the results of the above Examples and Comparative Examples, the addition of hemicellulose to thickened starch-cooked food prepared by using gelatinization makes it possible to obtain these products after cooling and storage. The fluidity of the cooked food was maintained, and gelation was prevented or suppressed.

──────────────────────────────────────────────────続 き Continued on the front page Examiner Eriko Suzuki (56) References JP-A-7-135887 (JP, A) JP-A-5-7449 (JP, A) (58) Fields investigated (Int. Cl. ⁷⁾ A23L 1/39 A23L 1/05-1/0534 A21D 13/00

Claims (3)

(57) [Claims] 1. A method for producing thickened cooked foods using starch or a starch-containing material, comprising adding beans-derived hemicellulose.
Process for the preparation of starch cooking food arrived the thickened. 2. The method according to claim 1, wherein the beans are soybeans. 3. The method according to claim 1, wherein the hemicellulose is water-soluble.