JPH08308531A - Topping composition - Google Patents

Abstract

PURPOSE: To obtain a topping composition comprising a gelation product containing an amino acid, a reducing sugar and a salt, enabling to impart an uniform scorch by a short time heating process such as a heating process using a microwave oven, and capable of giving a preferable flavor. CONSTITUTION: This topping composition uses a gelation product containing (A) an amino acid, (B) a reducing saccharide (preferably a pentose such as D-ribose), and (C) a salt (e.g. edible salt). The composition is preferably obtained by mixing 1-15wt.% of the component A, 5-15wt.% of the component B, 2-4wt.% of the component C, 0.3-1wt.% of a gelating agent and water at 50-70 deg.C, thermally dissolving the mixture, and subsequently cooling the mixture for its gelation. The component A is preferably an amino acid which is high in reactivity with sugar and which produces a preferable smell and a preferable color tone by an amino-carbonylation reaction, but the kind of the amino acid is preferably properly selected in dependence on the food to be used. When e.g. lysine is use, a corn syrup-like smell is produced, and when serine is used, a bread-like smell is produced. The gelating agent is preferably agar, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a topping composition exhibiting a desirable browning due to an aminocarbonyl reaction during heating in a microwave oven and a cooked food having the topping composition attached thereto.

[0002]

2. Description of the Related Art The use of microwave ovens at home has increased significantly in recent years. Cooking in a microwave oven saves a significant amount of time compared to cooking in a traditional convection oven, but foods with pie crusts such as meat pies, croquettes, gratins, etc. have sufficient browning when cooked in the oven. There is a problem that you cannot get it. Above all, cooking using an oven has a unique baking flavor and a delicious taste, and the brown surface has an important meaning. To solve this problem, various efforts have been made so far. In Japanese Patent Laid-Open No. 4-229155, an aqueous solution containing reducing sugar obtained by enzymatically decomposing lactose and milk protein is once spray-dried to form a powder, and then the solution in which the powder is dissolved is coated on the surface of a pie crust, A method of microwave heating is disclosed. This method has a problem in that the processing steps such as the step of decomposing lactose with an enzyme and the step of once drying into powder are complicated. In addition, the target is food having a puff pastry crust, and in cooked food in containers such as gratins, the peripheral part of the container is heated faster than the central part because of the characteristic of microwave heating. It is not suitable because it will burn excessively and become black, resulting in poor appearance. Further, JP-A-5-304920 discloses a method in which a dairy product such as cheese is attached to sugars and amino acids, and the surface is browned during microwave heating. In this method, when powder is attached, the browns tend to be speckled and give an unnatural feel, and it takes a long time for browning, so the food itself tends to overheat when heated until a favorable brown is obtained. It has the drawback. In addition, when added as a solution, the solution filled in a container such as gratin flows to the peripheral portion of the container to be stored, and as a characteristic of microwave heating, the peripheral portion of the container is heated quickly. In addition, there is a problem that the peripheral part becomes excessively easy to burn compared to the central part, and when the sauces are boiled, the charcoal and the sauce are further mixed, and the appearance becomes cloudy, resulting in a very poor appearance.

[0003]

The cooked food in a container obtained by the conventional manufacturing method is heated in a microwave oven so that the peripheral portion of the container tends to be excessively scorched, and the sauce is boiled to mix the scorched sauce with the sauce. Shows a muddy appearance and is very unattractive. The present invention is capable of imparting a uniform brown even by heating for a short time such as microwave heating, which could not be obtained by the conventional manufacturing method, and a topping composition capable of obtaining a preferable flavor and cooked using the topping composition. The challenge is to provide food.

[0004]

In view of the above-mentioned problems, the present inventors have used a topping composition and a topping composition which can be browned by heating in a microwave oven only in a portion where the brownness is required. After intensive studies to provide a cooked food, an amino acid, a reducing sugar, and a gelled product containing salts are attached to the upper surface of the cooked food and heated in a microwave oven to uniformly brown the food, which is preferable. It was found that a flavor could be obtained, and the present invention was completed. That is, the present invention is a topping composition comprising a gelled product containing an amino acid, a reducing sugar, and salts. The present invention is also a cooked food product having a topping composition attached to the upper surface of the cooked food product. further,
In the present invention, the topping composition is pulverized into fine particles or formed into a sheet. Further, the present invention is prepared by crushing the above-mentioned topping composition consisting of amino acid, reducing sugar, and salt into fine granules or by forming a sheet-shaped product onto the upper surface of cooked food and heating it in a microwave oven. It is a method of manufacturing food.

The present invention will be described in detail below. The topping composition used in the present invention is a mixture of an aqueous solution in which amino acids such as proline, lysine, and glycine are dissolved by heating, agar, a gelling agent such as carrageenan, salts such as salt, and reducing sugars such as xylose and glucose. Then, an aqueous solution that has been heated and dissolved is mixed at 60 ° C. or higher, and if necessary, held at this temperature for a certain period of time, and then cooled and gelled to prepare. Since the intermediate product of the aminocarbonyl reaction is formed between the start of heating the mixed solution and the cooling, the degree of browning changes depending on the amount of this intermediate product. Then, it is necessary to determine the heating holding time and temperature. The mixing temperature varies depending on the amount of amino acid and the amount of sugar used, but is usually 50 to 7
Mixing at 0 ° C is preferred. A temperature of 70 ° C or higher is not preferable because browning occurs at the mixing stage. While 50
At a temperature of not higher than 0 ° C, the aqueous solution containing the gelling agent causes partial gelation before or during the mixing, so that a uniform gel is not formed.

Next, the topping composition according to the present invention is pulverized into fine particles or formed into a thin sheet, and sprinkled or a sheet is attached to the central portion of cooked food such as gratin. If necessary, it may be mixed with other additives such as cheese or attached in a sheet form. When powdered cheese or the like is mixed with fine particles of a gelled product, the presence of the product on the surface of the cooked food is increased and the appearance thereof is improved. The gelled product adheres to the surface as a coating layer not only in the form of a sheet but also when it is made into fine particles, and is not lost from the surface by being absorbed or flowing into cooked food as in the case of a solution. Therefore, it is possible to surely absorb the microwave and to give a preferable browning to the surface of the food. When the cooked food according to the present invention is heated in a microwave oven, the gelled product obtained according to the present invention gradually turns brown. However, since the gelled product is accumulated in a gel state at the attachment place when the gel melting temperature is reached, that is, until the end of heating. The topping composition does not flow to the peripheral portion of the container from the early stage of heating and prevents excessive browning around the container. Further, near the end of heating, the browned gel is melted and a desired browning is formed in the central portion within the time for heating the cooked food. Unlike in the past, the brown eyes are distributed almost evenly on the surface of the food and look good. When the cooked food prepared by adhering the topping composition to the upper surface of the cooked food obtained according to the present invention is frozen, sugar, amino acid, and salt are contained in the gelled substance at a high concentration, so that the freezing point depressing action is achieved. Due to this, more unfrozen water is present than in other parts of the food. Therefore, it is characterized in that the microwave absorption is accelerated and the browning by heating is promoted.

Cooked foods using the topping composition of the present invention include hamburgers, grilled meat products, gratins, quiches, pizzas and the like, and especially when used for gratins, they show excellent effects. . In addition, the gratin referred to in the present invention, pasta, rice or vegetables, the ingredients such as potatoes and sauce are put in a deep plate, and represents dishes cooked in an oven, specifically, macaroni gratin, doria, etc. Includes. Dairy products used for topping gratin include cheeses, and particularly, powdered cheese and shredded cheese are used. As cheese, any of natural cheese such as parmesan, gouda, mozzarella, edam, cheddar, blue, processed cheese or cheese food may be used. By using the topping composition of the present invention in addition to these cheeses, it is possible to impart preferable browning by heating in a microwave oven.

The reducing sugars used in the topping composition of the present invention include D-xylose, L-arabinose and D-xylose.
Examples thereof include pentoses such as ribose and hexoses such as D-glucose, D-fructose, D-mannose and D-galactose, and pentose is preferable. The reducing sugar is added in an amount of 3 to 3 in the gel which is the topping composition.
The amount is preferably 20% by weight, but particularly preferably about 5 to 15% by weight. If the reducing sugar is added in an amount of more than 20% by weight, the sweetness becomes stronger, the degree of browning increases, and blackening occurs, which is not preferable. If it is less than 3% by weight, the browning is poor.

The salts used in the topping composition of the present invention include common salt, sodium bicarbonate, trisodium phosphate, disodium phosphate and the like, singly or in a mixture. The addition amount is preferably 1 to 5% by weight in the gel, and particularly preferably 2 to 4% by weight. If salt is added in excess of 5% by weight, the salty taste becomes strong and it becomes unsuitable for eating.
The addition of salts such as salt increases the dielectric loss coefficient of the topping composition, resulting in a shorter microwave penetration distance and accelerated heating of the gel deposited on the food surface. To achieve this purpose, 1% by weight or more is required.

As the gelling agent used in the present invention, it is preferable to use a gelling agent having a melting temperature of 60 to 90 ° C. Examples of such gelling agents include agar and carrageenan. If the gel has a melting temperature of about 40 ° C. like gelatin, the gel melts rapidly when heated in a microwave oven, the topping composition starts to flow to the periphery of the container, and the periphery of the container becomes excessively charred or It becomes an unfavorable state such as mixing. Further, gellan such as gellan gum having a melting temperature exceeding 100 ° C. is not preferable because the gel remains unmelted even after heating in a microwave oven. The gelling agent may be added in an amount of 0.3 to 1.0% by weight, although the gelling strength and melting temperature vary depending on the type of gelling agent, the sugar concentration to be blended, and the salt concentration. I want it. Taking agar as an example, 0.5 to 1.
0% by weight is preferred. 1.0% by weight of gelling agent
If it exceeds, it is not preferable because a hard film is formed after melting. Further, since the melting temperature also rises, a gel that does not melt partially occurs, which is not preferable. On the other hand, if it is less than 0.3% by weight, the gel is weak and easily dissolved.

The amino acids used in the topping composition of the present invention include L-lysine, glycine, β-alanine,
Those having high reactivity with sugars such as leucine, glutamic acid, and serine and capable of producing a preferable scent and color tone by an aminocarbonyl reaction are preferable. These can be used alone or in combination. In addition, since the generated scent has a characteristic depending on the type of amino acid, a more preferable one can be obtained by properly using it depending on the food used. For example, when lysine is used, a corn syrup-like aroma is produced, when serine is used, a bread-like aroma is produced, and when glutamic acid is used, a chicken soup-like aroma is produced. The amount to be added varies depending on the type and concentration of saccharides and the type of amino acid, so it cannot be generally stated, but it is preferably 1 to 15% by weight in the topping composition of the present invention. For example, when 10% by weight of D-xylose is used, 1 to 15% by weight of glycine is preferable. Generally, the amount of amino acid added is 15
If the content exceeds 1% by weight, a rich taste and dark browning occur, which is not preferable, and if it is less than 1% by weight, the browning becomes light. Incidentally, the topping composition obtained in the present invention, gratin, doria, adhered to the upper surface of cooked food such as hamburger, microwaved after freezing or without freezing, to impart a brown mark to the food Is.

Next, the present invention will be specifically described with reference to examples.

【Example】

Example 1 (Preparation of gratin) 100 g of potatoes were boiled, 80 g of these potatoes were put in a microwave-capable freezing container together with ham and a total of 20 g of onions, and 100 g of white sauce was placed on them to obtain 200 g of potato gratin. (Preparation of gelled substance) 3 g of salt, 10 g of D-xylose (Eisai Co., Ltd.), 0.8 g of agar (Ina Food Industry Co., Ltd., S type), 51.2 g of water were weighed in a 100 ml beaker and boiled. It was heated up to (hereinafter referred to as liquid A).
On the other hand, glycine (Kyowa Hakko Co., Ltd.) 3.5 g, water 31.
5 g was weighed in a 100 ml beaker, heated to 85 ° C. to dissolve, and cooled to 65 ° C. (hereinafter referred to as liquid B). The solution A was cooled to 65 ° C., mixed with the solution B, poured into a stainless steel vat with a thickness of 2 mm, and cooled in a refrigerator to gel. The gelled product was pulverized into 3 mm square pieces with a knife. (Adhesion of Gelation Material) On the gratin, a mixture of 10 g of the above-described fine particles of gelation material and 4 g of commercially available cheese powder was sprinkled on the center. (Freezing / Reheating) The container containing the gratin to which the gelled substance was attached was sealed with a wrap, quick frozen at -30 ° C, and further stored in a freezer (-20 ° C) for 1 day. Then, the container was unwrapped and heated in a microwave oven (500 W) for 8 minutes in a frozen state. Browning started after 3 minutes and the gel was completely melted after 7 minutes. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. The center of the product was golden brown, and the burnt portion had a fragrant flavor, which was delicious.

Comparative Example 1 (Preparation of gratin) A browning agent prepared in the same manner as in Example 1 and further prepared as a control of Example 1 without adding a gelling agent and sodium chloride was added as follows. did. That is, 1.0 of an equal amount mixture of xylose powder and glycine powder.
g was mixed with 4 g of commercially available grated cheese and sprinkled on the gratin. (Freezing / Reheating) The container containing the gratin to which sugar, amino acid and powdered cheese were adhered was sealed with a wrap, quick frozen at −30 ° C., and further stored in a freezer (−20 ° C.) for 1 day.
Thereafter, the wrap of the container was removed, and the product was heated in a frozen state while observing browning with a microwave oven (500 W) to obtain Control Product 1. The browning of Control Product 1 started after 5 minutes, and the browning was slower than that of the product of Example 1 of the present invention, and heating took 10 minutes. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. Control product 1 had spots of charring around the periphery and had browning, but had little fox-colored portion. The gratin itself was overheated and had a dry appearance.

Comparative Example 2 (Preparation of gratin) A mixture was prepared in the same manner as in Example 1, and the powder of xylose and glycine of Comparative Example 1 heated and dissolved in water was added as a browning agent as follows. .
That is, 5 g of water was added to 0.5 g of each of xylose powder and glycine powder, and the mixture was heated and dissolved, and after cooling both liquids, 1
A solution containing 1 g of sugar and amino acid was obtained. This solution was sprayed onto the gratin and sprinkled with 4 g of grated cheese. (Frozen / reheated) Seal the container containing the mixed solution of sugar and amino acid and gratin with powdered cheese with wrap,
Quick-freeze at -30 ° C, then 1 at freezer (-20 ° C)
Saved the day. Thereafter, the wrap of the container was removed, and the product was heated in a frozen state while observing browning with a microwave oven (500 W) to obtain Control Product 2. In Comparative Product 2, browning started from the peripheral portion of the container, and at 8 minutes after the start of heating near the end point of heating, the peripheral portion was mixed with a boiled sauce or excessively charred and turned black. (Evaluation) Sensory evaluation was performed, and the baking color, aroma, and taste of the gratin was examined by 10 panelists. In contrast product 2, the charring of the peripheral part turned black, and it became cloudy when mixed with the sauce.
In the central part, the degree of browning was small and uneven.

[0015]

INDUSTRIAL APPLICABILITY The topping composition of the present invention and the cooked food using the topping composition can obtain desirable browning, savory taste and aroma in a desired portion by heating in a microwave oven for a short time. Further, when the fine granules of the topping composition according to the present invention and the powdered cheese are used separately or as a mixture and used as a topping material for food, the apparent volume of the cheese is increased and the appearance of the product is improved. Further, in the production of gratins and the like, there is an effect that workability is good because it is simply added by mixing with cheese. Further, because of the gel state, it stays in the center of the product and does not flow to the edge of the container, so that the appearance of the product can be maintained in a desirable state.

Claims (5)

[Claims] 1. A topping composition comprising a gelled product containing an amino acid, a reducing sugar, and salts. 2. Amino acid 1 to 15% by weight, reducing sugar 3 to 2
0% by weight, gelling agent 0.3 to 1.0% by weight, salts 1 to 5
The topping composition according to claim 1, which is obtained by mixing wt% and water, heating and dissolving the mixture, and cooling. 3. A cooked food having the surface of the topping composition according to claim 1 or 2 attached thereto. 4. The cooked food according to claim 3, wherein the topping composition is pulverized into fine particles or gelled into a sheet. 5. A cooked product, characterized in that the topping composition according to claim 1 or 2 is pulverized into fine particles or formed into a sheet and is attached to the upper surface of a food product, and heated in a microwave oven. Food manufacturing method.