JP7343965B2 - Preparation composition for cooking foods and method for producing heat-cooked food - Google Patents

Description

The present invention is a pretreatment composition that is applied to foodstuffs such as meat, seafood, etc. before cooking, and improves the yield and juiciness of the resulting cooked foods, and also prevents sliminess on the surface of the foodstuffs. The present invention relates to a preparation composition that suppresses this phenomenon, and a method for producing cooked foods that have good yields and juiciness, and that suppress sliminess on the food surface.

Cooked foods such as meat such as chicken, pork, and beef, and seafood such as yellowtail, tuna, shrimp, and scallops by baking, frying, steaming, microwave cooking, etc. are not allowed to be cooked at home. It is also prepared in the backyards of restaurants and supermarkets, as well as in food processing and manufacturing factories. Generally, when cooking food, moisture containing umami, such as meat juice, escapes from the food during cooking, which not only reduces the yield of the resulting cooked food, but also reduces the juiciness of the food. . Therefore, in order to improve the yield and juiciness of food after cooking, food has been immersed in a liquid containing carbohydrates, etc., or powdered with flour, starch, etc., before cooking. Preparation processing such as sprinkling is performed.

In recent years, in order to improve the yield and improve the taste of cooked foods, further technological development has been underway regarding pretreatment techniques for foods before cooking. For example, in Patent Document 1, in heat-cooked foods such as poultry meat, seafood, etc., by using it in the preparation stage before heating, the yield can be maintained at the same level as conventional products, and after 24 hours of room temperature, chilled or frozen storage. The purpose is to provide a meat improver that maintains soft, juicy, and fibrous texture and does not deteriorate taste. , 0.001 to 0.1 parts by weight of glutathione, 1.0 to 5.5 parts by weight of sugar alcohol and/or oligosaccharide, and 0.1 to 0.1 to 0.1 parts by weight of starch esterified or/and etherified starch derivatives. A meat improving agent characterized in that it contains 2.5 parts by weight is disclosed. Furthermore, Patent Document 2 discloses a method for producing seasoned meat that can season and improve the quality of meat at the same time while reducing the operational burden in the backyards of retail stores and restaurants, and a process for improving the quality of meat. Seasoned meat that has been subjected to meat quality improvement treatment that is applicable to both short-time and long-term processing, and does not require the use of an excessive amount of processing solution that would result in a large amount of waste solution after processing. For the purpose of realizing a production method, meat is treated with a processing liquid containing (a) 3 to 10% by mass of salt, and (b) 2 to 7% by mass of unswollen phosphoric acid cross-linked starch. By bringing the meat into contact with a treatment liquid in an amount of 10 to 20% of the weight of the meat for a predetermined period of up to 48 hours, the meat is infiltrated with the treatment liquid, thereby improving the yield during cooking. A method for producing seasoned meat is disclosed.

International Publication No. 2006/098510 JP2016-67355A

However, when immersed in a pretreatment liquid containing starch as in the techniques of Patent Documents 1 and 2, starch-derived sliminess occurs on the surface of the food after cooking such as baking, and the texture of the heat-cooked food deteriorates. There are cases.

Therefore, an object of the present invention is to provide a pretreatment composition that is applied to foodstuffs such as meat, seafood, etc. before cooking them, and which improves the yield and juiciness of the resulting cooked foods. To provide a pretreatment composition that suppresses sliminess on the surface of foodstuffs, and a method for producing heat-cooked foods with good yield and juicy feeling and suppressed sliminess on the surface of foodstuffs.

As a result of various studies regarding the formulation of the pretreatment composition, the present inventors have found that the above problems can be solved by incorporating two predetermined types of starch in a predetermined ratio.

That is, the above-mentioned object is a pretreatment composition that is attached to the food before cooking the food , which comprises hydroxypropylated phosphate-crosslinked waxy corn starch ( starch A) and phosphoric acid-crosslinked tapioca starch. This is achieved by a preparation composition characterized by containing one or more starches (starch B) selected from the group consisting of hydroxypropylated phosphoric acid crosslinked tapioca starch, oxidized tapioca starch, and bleached tapioca starch. The above object also provides a method for producing a cooked food, which includes a pretreatment step of adhering a pretreatment composition to the food, and a step of cooking the pretreated food, wherein the pretreatment composition is , hydroxypropylated phosphate crosslinked waxy corn starch ( starch A), and one type selected from the group consisting of phosphoric acid crosslinked tapioca starch, hydroxypropylated phosphate crosslinked tapioca starch, oxidized tapioca starch, and bleached tapioca starch. This is achieved by a method for producing a cooked food characterized by containing the above starch (starch B). In the present invention, the term "preparation composition" refers to a composition that is used to prepare foodstuffs such as meat, seafood, etc. by soaking them, sprinkling them on them, or massaging them before cooking them. It refers to a pretreatment liquid or powder for preparation such as seasoning and physical property adjustment, and includes, for example, a seasoning liquid, a dipping liquid, a seasoning powder, and a dusting powder.

By using the pretreatment composition and the method for producing heat-cooked foods of the present invention, it is possible to easily produce heat-cooked foods with good yield and juicy feeling, and with suppressed sliminess on the food surface.

[Pretreatment composition]
The pretreatment composition of the present invention is a pretreatment composition that is applied to foodstuffs before cooking the foodstuffs, and is selected from the group consisting of waxy cornstarch, cornstarch, potato starch, and modified starches thereof. It is characterized by containing one or more kinds of starch (starch B) selected from the group consisting of one or more kinds of starch (starch A) and modified starch of tapioca starch. By applying the pretreatment composition of the present invention containing starch A and starch B to foodstuffs before cooking, it is possible to suppress the outflow of moisture, oil, etc. containing umami from the foodstuffs during cooking. It is possible to improve the yield and juiciness of the resulting cooked food, and to suppress the occurrence of sliminess on the surface of the food. As shown in the examples below, the amount of the pretreatment composition of the present invention to be applied to foodstuffs can be adjusted as appropriate depending on the type, size, etc. of the foodstuffs before cooking, so as to obtain the effects of the present invention. can do.

In the present invention, there is no particular restriction on the ratio of starch A and starch B to be blended. In order to more effectively obtain the effects of the present invention, the ratio of the content of starch A to the content of starch B (starch A: starch B) is preferably in the range of 1:9 to 9:1, The ratio is more preferably 1:9 to 8:2, and even more preferably 3:7 to 7:3.

In the present invention, starch A is selected from the group consisting of waxy corn starch, corn starch, potato starch, and processed starch obtained by performing physical and chemical processing alone or in combination of these starches as raw starches. It is more starch than seeds. There is no particular restriction on the processed starch as long as it does not impair the effects of the present invention. For example, enzyme-treated starch, pregelatinized starch; moist heat-treated starch; oxidized starch; acid-treated starch; bleached starch; esterified starch such as acetylated starch; phosphorylated starch; etherified starch such as hydroxypropylated starch; phosphoric acid cross-linked Starch, crosslinked starch such as adipic acid crosslinked starch; acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. Examples include processed starch that combines the following processes. These starches can be used alone or in combination. In the present invention, the modified starch in starch A is preferably one or more modified starches selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate crosslinked starch, and etherified phosphate crosslinked starch. , acetylated phosphate crosslinked starch, and/or etherified phosphate crosslinked starch are more preferable.

In the present invention, starch B is one or more types of starch selected from the group consisting of processed starches obtained by using tapioca starch obtained from cassava as a raw material starch and subjecting it to physical and chemical processing alone or in combination. . There is no particular restriction on the processed starch as long as it does not impair the effects of the present invention. For example, enzyme-treated starch, pregelatinized starch; moist heat-treated starch; oxidized starch; acid-treated starch; bleached starch; esterified starch such as acetylated starch; phosphorylated starch; etherified starch such as hydroxypropylated starch; phosphoric acid cross-linked Starch, crosslinked starch such as adipic acid crosslinked starch; acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. Examples include processed starch that combines the following processes. These starches can be used alone or in combination. In the present invention, the modified starch in starch B is one or more modified starches selected from the group consisting of acetylated starch, etherified starch, phosphate crosslinked starch, acetylated phosphate crosslinked starch, and etherified phosphate crosslinked starch. It is preferable that the starch is, and it is more preferable that it is a processed starch that has been crosslinked with phosphoric acid. As starch A and starch B, appropriate commercially available starch products can be selected and used.

The pretreatment composition of the present invention may appropriately contain materials generally used in pretreatment compositions in addition to the above-mentioned starch A and starch B, as long as the effects of the present invention are not impaired. For example, water; carbohydrates such as dextrin, oligosaccharides, sucrose, maltose, glucose, and fructose; protein materials such as egg white powder, egg yolk powder, whole egg powder, wheat protein, milk protein, and soy protein; plants; Fats and oils such as natural oil, animal fat, processed oil and fat, powdered oil and fat; Seasonings such as salt, soy sauce, miso, sake, mirin, monosodium glutamate, sodium inosinate, and sodium guanylate; Pepper, Japanese pepper, chili pepper, paprika, etc. Spices; pastes and extracts derived from meat, seafood, fruits, and vegetables; thickeners such as xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, curdlan, and carrageenan; glycerin fatty acid esters, lecithin, etc. Emulsifiers; others include enzymes, various quality improvers, etc. Starches other than starch A and starch B, for example, starches such as wheat starch, sago starch, rice starch, sweet potato starch, and processed starches obtained by subjecting these starches to physical or chemical processing singly or in combination, etc. Starches, wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, etc. are heated. Grain flours such as heat-treated flour may also be included as long as they do not impair the effects of the present invention.

[Method for producing heat-cooked food]
The method for producing a heat-cooked food of the present invention is a method for producing a heat-cooked food, comprising a pretreatment step of attaching a pretreatment composition to the food material, and a step of heating and cooking the pretreated food material. The treatment composition is selected from the group consisting of one or more starches (starch A) selected from the group consisting of waxy corn starch, corn starch, potato starch, and modified starches thereof, and a modified starch of tapioca starch. It is characterized by containing starch (starch B) of seeds or more. As mentioned above, by applying a pretreatment composition containing starch A and starch B before cooking the food, the outflow of water, oil, etc. containing umami from the food during cooking can be prevented. This makes it possible to improve the yield and juiciness of the resulting cooked food, and to prevent sliminess from forming on the surface of the food. The method for producing the cooked food of the present invention can be carried out according to conventional methods. For example, food may be soaked in a pretreatment liquid such as a seasoning liquid or soaking liquid, the food may be rubbed with the pretreatment liquid, or the food may be sprinkled with seasoning powder, dusting powder, etc. After attaching the pretreatment composition to the foodstuff, depending on the heat-cooked food to be produced, the pretreated foodstuff may be used as is, or if necessary, a blender or batter may be further attached. Perform heating cooking such as baking, frying, steaming, and microwave cooking at appropriate temperatures and for appropriate times. There is no particular restriction on the time for which the preparation composition is allowed to adhere to the food; after coating or massaging the preparation composition onto the food, it can be heated in a short period of time (several minutes to several tens of minutes). The food may be cooked, or the food may be soaked in the preparation composition for a long time (several hours to several tens of hours) and then cooked. As mentioned above, the heat-cooked food obtained by the production method of the present invention is a heat-cooked food that has good yield and juicy feeling, and has suppressed sliminess on the food surface.

In the method for producing a cooked food of the present invention, preferred embodiments of the pretreatment composition are the same as those for the pretreatment composition of the present invention described above. Therefore, the ratio of the content of starch A to the content of starch B (starch A: starch B) is preferably in the range of 1:9 to 9:1, and preferably 1:9 to 8:2. The ratio is more preferably 3:7 to 7:3. Further, the modified starch in starch A is preferably one or more modified starches selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate crosslinked starch, and etherified phosphate crosslinked starch. More preferably, they are phosphoric acid crosslinked starch and/or etherified phosphoric acid crosslinked starch. Furthermore, the modified starch in starch B is one or more modified starches selected from the group consisting of acetylated starch, etherified starch, phosphoric acid crosslinked starch, acetylated phosphoric acid crosslinked starch, and etherified phosphoric acid crosslinked starch. It is preferable that the starch is a modified starch that has been crosslinked with phosphoric acid. In the method for producing a heat-cooked food of the present invention, the pretreatment composition of the present invention may be used as the pretreatment composition, and the starch A contained in the above-mentioned pretreatment composition of the present invention may be used. A composition may be used in which the aforementioned starch B and other materials are mixed individually, or some of them may be mixed in advance. In the method for producing a cooked food of the present invention, it is preferable to use the pretreatment composition of the present invention as the pretreatment composition because it can be easily used.

In the preparation step of the method for producing heat-cooked foods of the present invention, the amount of the preparation composition to be applied to the foodstuffs depends on the type, size, etc. of the foodstuffs before cooking to achieve the effects of the present invention. It can be adjusted as appropriate. In the production method of the present invention, the amount of the preparation composition to be attached to the food material in the preparation step is 0.2 as the total mass of the starch A and the starch B with respect to 100 mass of the food material. It is preferably ~2.4 parts by mass, more preferably 0.2 to 2.3 parts by mass, even more preferably 1.0 to 2.3 parts by mass, and particularly preferably 1.4 to 2.3 parts by mass. . As shown in the examples below, if the total mass of starch A and starch B relative to the food material is too small, the effect of improving the yield and juiciness of the cooked food may not be sufficiently obtained; The surface may become slimy.

In the method for producing a heat-cooked food of the present invention, the heat-cooked food is not particularly limited. Examples include meat such as chicken, pork, and beef, grilled foods such as yellowtail, mackerel, salmon, cod, shrimp, scallops, and other seafood, foods cooked in oil, foods cooked in steam, foods cooked in a microwave oven, etc. It will be done. The production method of the present invention is preferably used to produce baked cooked foods in which the yield after cooking is likely to decrease and the surface of the food tends to become slimy using conventional preparation compositions.

Hereinafter, the present invention will be explained in detail with reference to Examples.
1. Regarding starch materials Table 1 shows the starch materials used in the preparation compositions of Examples and Comparative Examples.

2. Production and evaluation of heated cooked foods (1) Production of cooked chicken foods (using seasoning liquid)
A cooked chicken food was produced using a seasoning liquid as a pretreatment composition. The seasoning liquid of Reference Example 1, each Example, and each Comparative Example was a mixture of 64 parts by mass of water, 11 parts by mass of sugar, 10 parts by mass of sodium glutamate, 10 parts by mass of common salt, 3 parts by mass of paprika, and 2 parts by mass of cayenne pepper. A base seasoning liquid was prepared and mixed with starch mixed at the blending ratio shown in Tables 2 to 5 (Reference Example 1 is a base seasoning liquid only). First, mix 15 chicken thighs (30g without skin) and seasoning liquid (base seasoning liquid (10 parts by mass per 100 parts of ingredients), including the added amount of starch shown in the table) in a bowl. Then, it was marinated in the refrigerator for 1 hour (in the case of examining the soaking time, it was marinated for the time shown in Table 5). Thereafter, a net was placed on a bat, and the prepared chicken thighs were placed on the net and baked at 200° C. for 15 minutes in a jet oven (Fujimac Co., Ltd.).
(2) Evaluation of cooked food (i) Yield after heating The mass of the chicken thigh after baking was measured, and the yield (mass %) was calculated based on the mass of the chicken thigh before preparation. The results are shown in Tables 2-5.
(ii) Juicy feel and sliminess on the surface of the food The cooked food was sampled about 1 hour after baking, and the juicy feel of the food and the sliminess on the surface of the food were evaluated by a panel of five experts. Specifically, evaluations were made based on the following evaluation criteria, and the evaluation results were determined through consultation with all members of the panel. The results are shown in Tables 2-5. In addition, similar results were obtained when the product was refrigerated for one day after baking, then reheated in a microwave oven, tasted, and evaluated (not shown in the table).
・Juicy feeling (texture that when you chew food, umami-containing water and fats such as meat juices from the ingredients spread in your mouth)
5: The food is juicy, which is very good. 4: The food is juicy, which is good. 3: Average. 2: The juiciness of the food is a little poor. 1: The food is not juicy, which is very poor. Slimy on the surface of the food. : There is no feeling of starch-derived sliminess on the surface of the food after heating. △: There is a slight feeling of starch-derived sliminess on the surface of the food after heating, but within an acceptable range. ×: On the surface of the food after heating, You can feel the sliminess derived from starch.

As shown in Table 2, hydroxypropylated phosphoric acid cross-linked waxy corn starch, corn starch, and any one of potato starch (starch A-1 to A-3), and modified starch of tapioca starch (starch B-1) ~ B-5) In Example 1, Reference Example 5, Reference Example 7 , Reference Example 6, and Examples 5 to 7, which used a seasoning liquid containing any one of starch, a seasoning liquid containing no starch was used. Compared to Reference Example 1, the yield after heating was good, the juiciness of the food was highly evaluated, and the sliminess of the food surface was also evaluated to be good. On the other hand, in Comparative Examples 1 and 2 using seasoning liquids containing only Starch A-1 or Starch A-3, the yield after heating and the juiciness were evaluated to be good, but the evaluation of the sliminess of the food surface was poor. It was bad. In addition, in Comparative Examples 3 to 6, which used seasoning liquids containing only one of starches B-1 to B-4, the evaluation of sliminess on the food surface was good, but the yield after heating was slightly low. Juicy taste was poorly evaluated. Therefore, one or more starches selected from the group consisting of waxy corn starch and hydroxypropylated phosphate crosslinked waxy corn starch (starch A), as well as phosphoric acid crosslinked tapioca starch, hydroxypropylated phosphate crosslinked tapioca starch, and oxidized tapioca starch. By pre-treating chicken meat with a seasoning solution containing one or more starches (starch B) selected from the group consisting of bleached tapioca starch, the yield and juiciness were good, and sliminess on the food surface was suppressed. It was suggested that cooked chicken food could be produced.

In Table 3, using Starch A-1 as Starch A and Starch B-1 as Starch B, the influence of the blending ratio of Starch A and Starch B in the seasoning liquid was investigated. As shown in Table 3, the ratio of starch A-1 content to starch B-1 content (starch A-1:starch B-1) is in the range of 1:9 to 9:1. In Examples 8 to 12 used, cooked chicken foods with good yield and juicy feeling and suppressed sliminess on the food surface (Example 12 was within an acceptable range) were obtained. The results of Examples 8 to 12 suggested that the ratio of the content of starch A to the content of starch B (starch A: starch B) is preferably in the range of 1:9 to 9:1. .

In Table 4, using Starch A-1 as Starch A and Starch B-1 as Starch B, the influence of the total amount of Starch A and Starch B added in the seasoning liquid was investigated. As shown in Table 4, the yield and A cooked chicken food with good juiciness (normal in Example 13) and suppressed sliminess on the food surface (acceptable in Example 18) was obtained. The results of Examples 13 to 18 suggested that the total mass of starch A and starch B is preferably 0.2 to 2.4 parts by mass based on 100 parts by mass of the food material.

In Table 5, using starch A-1 as starch A and starch B-1 as starch B, the influence of the immersion time in the seasoning liquid was investigated. As shown in Table 5, in Examples 19 to 21, in which the ingredients were soaked in the seasoning liquid for 15 minutes to 22 hours, the yield and juiciness were good, and the sliminess of the food surface was suppressed. Food was obtained. Therefore, it was suggested that there is no particular restriction on the time period for which the seasoning liquid is applied to the food, ranging from a short time to a long time.

(3) Manufacture of cooked chicken food (using seasoning powder)
A cooked chicken food was produced using seasoning powder as a pretreatment composition. For the seasoning powders of Reference Example 2 and Example 22, a base seasoning powder was prepared by mixing 11 parts by mass of sugar, 10 parts by mass of monosodium glutamate, 8 parts by mass of salt, 3 parts by mass of paprika, and 1 part by mass of cayenne pepper. , was prepared by mixing with starch mixed at the blending ratio shown in Table 6 (Reference Example 2 is only the base seasoning powder). First, put 30g x 15 chicken thighs (without skin) and seasoning powder (base seasoning powder (3.3 parts by mass per 100 parts of ingredients), including the added amount of starch shown in the table) into a bowl. and mixed. Thereafter, a net was placed on a bat, and the prepared chicken thighs were placed on the net and baked at 200° C. for 15 minutes in a jet oven (Fujimac Co., Ltd.). Rating is 2. The same procedure as (2) was carried out. The results are shown in Table 6.

As shown in Table 6, in Example 22 in which seasoned powder containing starch A-1 as starch A and starch B-1 as starch B was used, compared with Reference Example 2 in which seasoned powder containing no starch was used. The yield after heating was good, the juiciness of the food was highly evaluated, and the sliminess of the food surface was also evaluated to be good. Therefore, it was suggested that the preparation composition can be used not only in the form of a preparation liquid such as a seasoning liquid, but also in the form of a preparation powder such as a seasoning powder.

(4) Manufacture of cooked pork food (using seasoning liquid)
A cooked pork food was produced using a seasoning liquid as a pretreatment composition. For the seasoning liquids of Reference Example 3 and Example 23, a base seasoning liquid was prepared by mixing 25 parts by mass of sugar, 25 parts by mass of dark soy sauce, 25 parts by mass of cooking sake, and 25 parts by mass of mirin, and the mixture was shown in Table 7. It was prepared by mixing with starch mixed at the same blending ratio (Reference Example 3 is only the base seasoning liquid). First, add three pieces of pork loin (150 g, about 1 cm thick) and a seasoning liquid (base seasoning liquid (10 parts by mass per 100 parts by mass of ingredients) and the added amount of starch shown in the table) into a bowl. and mixed. Thereafter, a net was placed on the bat, and the prepared pork loin was placed on the net and baked in a jet oven (Fujimac Co., Ltd.) at 200°C for 15 minutes. Rating is 2. The same procedure as (2) was carried out. The results are shown in Table 7.

As shown in Table 7, in Example 23 in which a seasoning liquid containing starch A-1 as starch A and starch B-1 as starch B was used, compared with Reference Example 3 in which a seasoning liquid containing no starch was used. The yield after heating was good, the juiciness of the food was highly evaluated, and the sliminess of the food surface was also evaluated to be good. Therefore, it was suggested that the above-mentioned preparation composition is effective also when cooking pork.

(5) Manufacture of cooked fish (yellowtail) food (using seasoning liquid)
A cooked fish (yellowtail) food was produced using a seasoning liquid as a pretreatment composition. For the seasoning liquids of Reference Example 4 and Example 24, a base seasoning liquid was prepared by mixing 6 parts by mass of sugar, 12 parts by mass of soy sauce, 12 parts by mass of cooking sake, and 12 parts by mass of mirin, and the composition shown in Table 8 was prepared. (Reference Example 4 is a base seasoning liquid only). First, 6 yellowtail fillets (80 g) and a seasoning liquid (including a base seasoning liquid (42 parts by mass per 100 parts by mass of ingredients) and the added amount of starch shown in the table) were mixed in a bowl. Thereafter, a net was placed on a bat, and the prepared yellowtail fillets were placed on the net and baked at 200° C. for 15 minutes in a jet oven (Fujimac Co., Ltd.). Rating is 2. The same procedure as (2) was carried out. The results are shown in Table 8.

As shown in Table 8, in Example 24 in which a seasoning liquid containing starch A-1 as starch A and starch B-1 as starch B was used, compared with Reference Example 4 in which a seasoning liquid containing no starch was used. The yield after heating was good, the juiciness of the food was highly evaluated, and the sliminess of the food surface was also evaluated to be good. Therefore, it was suggested that the above-mentioned preparation composition is also effective when cooking fish.

According to the above, one or more starches selected from the group consisting of waxy corn starch, corn starch, potato starch, and modified starches thereof (starch A), and one or more kinds selected from the group consisting of modified starches of tapioca starch. It has been suggested that by using a preparation composition containing starch (starch B), it is possible to produce a cooked food with good yield and juicy feeling, and with suppressed sliminess on the food surface.

Note that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications can be made within the scope of the gist of the invention.

EFFECT OF THE INVENTION According to the present invention, it is possible to easily produce a cooked food with good yield and juicy feeling, and with suppressed sliminess on the surface of the food.

Claims (6)

A pretreatment composition that is attached to the food before cooking the food, the composition comprising :
Hydroxypropylated phosphate cross-linked waxy corn starch ( Starch A), and
A preparation composition characterized by containing one or more starches (starch B) selected from the group consisting of phosphoric acid crosslinked tapioca starch, hydroxypropylated phosphoric acid crosslinked tapioca starch, oxidized tapioca starch, and bleached tapioca starch. . The preparation composition according to claim 1, wherein the ratio of the content of starch A to the content of starch B (starch A: starch B) is in the range of 1:9 to 9:1. The pretreatment composition according to claim 1 or 2, which suppresses sliminess from forming on the surface of the resulting cooked food. A method for producing a heat-cooked food comprising: a pretreatment step of attaching a pretreatment composition to the food; and a step of cooking the pretreated food.
The preparation composition comprises :
Hydroxypropylated phosphate cross-linked waxy corn starch ( Starch A), and
Production of a heat-cooked food characterized by containing one or more starches (starch B) selected from the group consisting of phosphoric acid cross-linked tapioca starch, hydroxypropylated phosphoric acid cross-linked tapioca starch, oxidized tapioca starch, and bleached tapioca starch. Method. In the pretreatment step, the amount of the pretreatment composition attached to the food material is 0.2 to 2.4 parts by mass as the total mass of the starch A and the starch B based on 100 parts by mass of the food material. The method for producing a heat-cooked food according to claim 4 . The method for producing a cooked food according to claim 4 or 5 , wherein the preparation composition according to any one of claims 1 to 3 is used as the preparation composition.