JPH09289880A - Production of cooked starch food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cooked starch food having pulpy texture attained by the gelatinization of starch, resistant to the lowering of fluidity and the gelatinization of the food during the storage in cooled state and capable of constantly keeping the fluidity. SOLUTION: A hemicellulose originated from beans is added in the production of a cooked food from starch or a starch-containing material.

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 a starch cooked food, and more particularly to a thick starch cooked food prepared by using starch or a material containing starch and utilizing starch gelatinization. The present invention relates to a method for producing a starch-cooked food, which prevents or suppresses the fluidity lowering phenomenon and gelation phenomenon that occur when cooled.

[0002]

2. Description of the Related Art Conventionally, there are thickened foods such as gratin, stew, curry, white sauce, cream sauce, custard cream, kudzu hot water, ankake prepared food, soup. This is because the thickness of such a food is produced by using starch such as wheat flour as a part of the material, and as a result, the starch such as wheat flour is gelatinized by heating and becomes viscous. Such thick foods generally maintain fluidity when the product temperature is higher than 60 ° C,
When the temperature is lower than that, it loses fluidity and gels.
Therefore, these foods will not re-fluidize unless reheated. From this point of view, when looking at the bento market, it can be said that the prepared foods using these foods are those in which the flavor and mouthfeel are significantly impaired due to gelation. Also, canned cream soups and cream sauces often gel during the distribution process, and are difficult to handle when they are taken out of the container and used. Xanthan gum instead of starch for the purpose of preventing this gelation,
There are some examples of using thickeners such as tamarind seed gum and guar gum, but these thickeners are inferior to starch in terms of dispersibility or solubility in seasoning liquids, and thus have poor workability and texture. Is not preferable.

[0003]

DISCLOSURE OF THE INVENTION According to the present invention, a thickened food cooked by utilizing gelatinization of starch is always fluidized without being deteriorated in fluidity or gelation during cold storage. An object of the present invention is to provide a method for producing a preserved starch-prepared food.

[0004]

Means for Solving the Problems As a result of intensive studies in view of the above points, the present inventors have added hemicellulose to a thickened starch-prepared food which has been made thick by utilizing gelatinization of starch. It was found that the use thereof suppresses the increase in viscosity after cooling after cooking, always maintains fluidity, does not gel, and maintains a good texture without reheating these starch-cooked foods. Has been completed.

That is, the present invention is a method for producing a cooked starch food, characterized in that when a cooked food is produced using starch or a material containing starch, hemicellulose derived from beans is added and used.

In the present invention, the starch-prepared food means a thick food prepared by using a material containing starch such as wheat flour and utilizing gelatinization of starch, for example, gratin, stew, curry, white sauce. , Cream sauce, custard cream, kudzu hot water, ankake side dish, soup and the like.

Beans derived from beans are effective as the hemicellulose, and soybean-derived hemicellulose is particularly preferable in terms of viscosity and flavor, and soybean-derived water-soluble hemicellulose is more preferable.

[0008] The amount of hemicellulose added to the starch-prepared food is not particularly limited because it rises and falls to some extent depending on the water content of the prepared food, but is generally added to starch (in the case of wheat flour, the amount added to starch contained in wheat flour). Is 0.1% to 10% by weight, preferably 0.2
% To 5% by weight, and more preferably 0.2 to 3% by weight is preferable. When such hemicellulose is added, gelation is prevented after cooking by heating and cooling, and good fluidity is maintained. To be done.

If the amount of hemicellulose added is less than 0.1% by weight, the ability to prevent gelation during cooling is reduced, and if it exceeds 10% by weight, the fluidity is further improved, but the water retention of the starch itself is reduced and long-term storage is maintained. If so, water separation may occur, which is not preferable.

The method of adding hemicellulose is as follows: the starch-derived powder to be used, the powder to be the base of the seasoning liquid, and the like, the powder being mixed in advance, the method in which it is dissolved in the water to be used, and the oil to be used. There are a method of preliminarily dispersing, a method of using in all-in-mix, and the like, but in order to maximize the effect of hemicellulose, the method of previously dissolving or dispersing in water used for cooking is most preferable.

In view of workability, however, in the case of foods such as cream sauce, stew, curry, cream soup and the like which use flour and oil, powder is mixed with flour. It is preferable from the viewpoints of dispersibility and effect that it is stored or dispersed and mixed in oil before cooking.

When these foods are cooked after the roux is prepared, it may be kneaded in advance at the time of preparing the roux. Further, in the case of a food product in which starch is suspended and gelatinized in hot water such as kudzu hot water and ankake, it is preferable to mix the powder with starch-derived powder in advance.

The starch food thus cooked does not gel even if it is cooled after cooking, the fluidity is maintained, and the good texture is maintained. Therefore, these chilled starch cooked foods can be eaten deliciously without the need to reheat. Further, when warming these starch-cooked foods for reheating and eating them, the fluidity is good, so stirring is easy and the workability during heating is improved.

[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. As hemicellulose, water-soluble hemicellulose derived from beans (Soya Five-S-DN, manufactured by Fuji Oil Co., Ltd., abbreviated as SSPS hereinafter)
As a cooking method, SSPS was powder-mixed with wheat flour in advance, and the curry was cooked by a usual method. The cooked curry was stored at 20 ° C. for 6 hours, and its fluidity, appearance and texture were confirmed.

Curry Mixing (Part) ───────────────────────────── Composition Example 1 Comparative Example 1 ──── ───────────────────────── Wheat Flour 6.0 6.0 SSPS 0.1-Pork Fat 4.0 4.0 Curry Flour 1.0 1.1 Chatsune 1.0 1.0 Onion 10.0 10.0 Consomme soup 78.1 78.1 ─────────────────────────── ────

Storage Results The storage evaluation results of Example 1 and Comparative Example 1 are shown below.
The curry to which SSPS was added retained its fluidity and did not gel even when stored at 20 ° C. for 6 hours.
In addition, when reheated to warm when eating, since the fluidity is good, stirring is easy, and in the case of Comparative Example 1, charring occurred on the bottom of the pot, whereas in Example 1, such adverse effect was not observed. It was easy to reheat.

Evaluation of Storage Results ──────────────────────────── Evaluation Example 1 Comparative Example 1 ───────── ──────────────────── State Flowable Gelation Viscosity at 80 ℃ * 5800 5750 Viscosity at 20 ℃ * 9700 Not measurable No water separation No reheating Stirring Easy to stir and difficult to stir Good scouring occurs ──────────────────────────── Viscosity: Tokyo Keiki Co., Ltd. type B viscosity Total, 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, hung on buttered cod and stored at 20 ° C. for 6 hours. And
The state of the sauce when these preserved buttered cod was eaten was observed and evaluated.

Mixing (part) of white sauce ────────────────────────── Composition Example 2 Comparative example 2 ─────── ──────────────────── SSPS 0.3 ── Wheat 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 gelation did not occur. Also, when reheated to warm when eating,
Since the fluidity was good, stirring was easy, and in the case of Comparative Example 1, the bottom of the pot was charred, whereas in Example 1, there was no such adverse effect, and reheating was easy.

Evaluation of Storage Results ──────────────────────────── Evaluation Example 2 Comparative Example 2 ───────── ──────────────────── Condition Flowable Gelation Cooked food doesn't get confused with cooked food Viscosity at 80 ℃ * 7850 7700 Viscosity at 20 ℃ * 13000 Not measurable No syneresis No reheating Easy to stir and difficult to stir Good condition with charring ───────────────────────────── Viscosity : Tokyo Keiki Co., Ltd., B-type viscometer, No. 4 rotor, measured at 6 rpm Unit: mPa ・ sec

[0023]

EFFECTS OF THE INVENTION As shown in the results of each of the above Examples and Comparative Examples, by adding hemicellulose to a thickened starch-cooked food cooked by using gelatinization, it is possible to obtain The fluidity of the cooked food was maintained and gelation could be prevented or suppressed.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroki Narimatsu 1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Hannan factory

Claims (3)

[Claims] 1. A method for producing a cooked starch food, characterized in that when a cooked food is produced using starch or a material containing starch, hemicellulose derived from beans is added and used. 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.