JPH10179096A - Liquid and pasty food and cooked food containing the same and ingredients - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food, such as pasty sauce and soup, which may be drunk and eaten without heating even at a low temp. and is useful for curry, stew, etc., by incorporating liquid fats and oils, modified starch, xanthan gum and water into the food and substantially not incorporating an unmodified starch therein. SOLUTION: This food is prepd. by incorporating (A) 0.5 to 3.5wt.% liquid fats and oils, (B) 1 to 10wt.% modified starch, (C) 0.01 to 0.5wt.% xanthan gum and (D) water into the food and substantially not incorporating the unmodified starch therein. The food may be drunk and eaten as it is in spite of the low temp. without heating or by putting this food on cooked rice. ingredient- contg. cooked food is obtd. if the ingredients are added to this food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to foods such as liquid or pasty sauces and soups that can be eaten without heating, for example, curry, stew, hayashi rice, and soy sauce bowls, and so on. The present invention relates to a sauce containing ingredients such as curry, stew and rice with rice ingredients, such as hayashi rice and Chinese rice bowl.

2. Description of the Related Art As a sauce for curry or stew, solid roast is generally used, but various sauces in liquid or paste form at room temperature have been proposed. For example, Japanese Unexamined Patent Publication No. 62-296864 discloses a white sauce containing mainly flour and fats and oils, containing gelatin as a tissue stabilizer, and further containing at least one of modified starch and natural paste as a thickening stabilizer. Foods and methods for making them are disclosed. Also, JP-A-7-265021 discloses that
A white sauce obtained by adding a thickening polysaccharide is disclosed. These sauces are white sauces that are frozen after production, stored frozen or chilled, heated, and then eaten, and are devised so as not to be denatured during cold thawing.

Therefore, these white sauces cannot be eaten without heating at low temperatures. Also, conventional curry sauces and the like are not intended to be eaten directly without heating at low temperature, and if these sauces are eaten without heating at low temperature (for example, 5 to 10 ° C.), the taste will be heated. Eating at a low temperature, such as rough tongue, glossy appearance, dull white turbidity, and lack of transparency (presumably due to coagulation of oils and fats, aging of starch). It was not suitable for.

SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid or pasty food which can be eaten without heating even at a low temperature. Another object of the present invention is to provide a cooked food containing the above food and ingredients, which can be consumed without heating even at a low temperature.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems if liquid fats, processed starch and xanthan gum are used in a specific amount as essential components of a liquid or pasty food and substantially no raw starch is used. The present invention has been made based on the finding that a liquid or pasty food that can be solved and a cooked food using the same can be obtained. That is, according to the present invention, 0.5 to 3.5% by weight of the liquid fat and oil and 1 to 1 of the modified starch are used.
A liquid or pasty food comprising 0% by weight, 0.01 to 0.5% by weight of xanthan gum, water and substantially free of raw starch. The present invention also provides a cooked food containing the above food and cooked ingredients.

[0004]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The liquid fats and oils used in the present invention may be any liquid at room temperature (25.degree. C.), but are preferably liquid at 5 to 10.degree. C., and more preferably have a melting point of 5.degree. The following fats and oils. Further, one or a mixture of two or more vegetable oils such as corn oil, soybean oil, safflower oil, and rapeseed oil are preferred. The amount of the liquid fat used in the present invention is 0.5 to 3.
5% by weight (hereinafter abbreviated as%), preferably 0.1%.
It is 7 to 3%, more preferably 0.7 to 2%. In the present invention, by using such a relatively small amount of liquid fats and oils, a mild flavor suitable for eating in a low temperature range is achieved, and a liquid or paste food is melted at a low temperature due to a synergistic effect with xanthan gum. A shiny and glossy appearance can be provided. The amount of liquid fat is
If it exceeds 3.5%, the flavor becomes greasy when eaten in a low temperature range, whereas if it is less than 0.5%, the desired flavor and appearance cannot be obtained. In addition, when there is fats and oils derived from other raw materials, the fats and oils content is also included in the above. However, it is desirable not to contain high melting point fats and oils (head, lard, etc.) which solidify substantially at low temperatures.

[0005] The processed starch used in the present invention is preferably a processed starch for food, for example, a starch obtained by crosslinking an esterified starch such as acetyl starch or an esterified starch such as adipic acid-crosslinked acetyl starch or phosphoric acid-crosslinked acetyl starch. And cross-linked starch such as etherified starch such as hydroxypropyl starch, cross-linked starch such as phosphoric acid-crosslinked starch, and cross-linked etherified starch such as phosphate-crosslinked hydroxypropyl starch. Of these, phosphoric acid-crosslinked hydroxypropyl starch is particularly preferred. When the modified starch is used in the present invention, it is possible to prevent aging in a low temperature range, and to achieve a smooth mouth-drying with a stable viscosity in a low temperature range by a synergistic effect with xanthan gum.
Further, clouding can be prevented.

[0006] The content of processed starch in the liquid or pasty food of the present invention is 1 to 10%, preferably 2 to 10%.
7%. When the content of the processed starch exceeds 10%, the viscosity becomes high and the texture becomes heavy and lumpy, while the 1%
If it is less than, the viscosity is low and a smooth mouth-drying cannot be obtained.
In addition, since the processed starch does not exhibit a shiny and glossy appearance in a low temperature range, in the present invention, a shiny and glossy appearance in a low temperature range is achieved by the liquid fat and xanthan gum. In the present invention, it is essential to use xanthan gum from many polysaccharides. In addition, a polysaccharide such as guar gum may be used in combination. Xanthan gum achieves a desired appearance in the liquid or pasty food of the present invention by a synergistic effect with liquid fats and oils, and achieves a desired viscosity by a synergistic effect with processed starch.

The content of xanthan gum in the liquid or pasty food of the present invention is 0.01 to 0.5%, preferably 0.05 to 0.3%. Xanthan gum content
If it exceeds 0.5%, the mouthfeel becomes worse due to the sticky, sticky texture characteristic of gum, while if it is less than 0.01%, the desired appearance and viscosity cannot be obtained. In the present invention, water is further contained as an essential component. As water, water derived from liquid raw materials such as vegetables, fruit juices, and various extracts can be used. The amount of water can be the balance of the above components, but the liquid or pasty food of the present invention can further contain seasonings, spices and the like. The amount of spices and / or seasonings can be arbitrarily set, but is preferably 20% or less, more preferably 15% or less, and in the case of curry, 0.2% or more within the range, preferably 0.4%
% Or more is good on flavor. For stew,
Similarly, the content should be 0.1% or more, preferably 0.3% or more.

The present invention is characterized in that not only processed starch is an essential component, but also raw starch is not actively contained. That is, unprocessed starch such as ordinary wheat flour ages in a low temperature range (particularly 5 to 10 ° C.), causing problems in viscosity and appearance. Specifically, a liquid or pasty food containing raw starch, when eaten without heating, has a heavy texture with a high viscosity and dents, and has an appearance without cloudiness and transparency. . Various components can be further added to the liquid or pasty food of the present invention. For example, various thickeners, emulsifiers, antioxidants for preventing oxidation of fats and oils, pigments, and the like can be mentioned. As the emulsifier, glycerin fatty acid ester, sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester, and the like,
Antioxidants include tocopherol, ascorbic acid, spice extracts and the like. By the action of the essential raw materials, uniform dispersibility of a liquid or pasty food can be obtained even when an emulsifier is not used.

The liquid or pasty food of the present invention can be produced by a conventional method. For example, it can be prepared by mixing the above components and then heat sterilizing or not. The liquid or pasty food of the present invention can have any viscosity,
-3000 cp, more preferably 1500-2500 c
It preferably has a viscosity of about p. Cooking food containing ingredients using the liquid or pasty food of the present invention, together with the above liquid or pasty food, meat, seafood, vegetables, fruits and other ingredients are cooked, or the above liquid or pasty food is cooked. It is prepared by adding cooked ingredients to the pasty food.

[0010] The liquid or pasty food of the present invention and cooked food containing ingredients using the same are fats and starches as essential components, and are cooked to produce thick and flavory foods by heating. Curry, stew,
Sauces for hayashi rice, Chinese rice bowl, etc., potage soup, pumpkin soup and the like are exemplified as suitable ones. When the liquid or pasty food and cooked food of the present invention are placed in various containers, particularly in a container such as a flexible tube or bag, after cooling in a refrigerator or the like,
It is preferable that a liquid or pasty food can be easily eaten by putting it on rice or the like during eating. Further, the cooked food in the container may be a chilled product.

The liquid or pasty food and the cooked food of the present invention are cooled in a refrigerator or the like without heating and cooking at the time of eating (in a state of cooling, which is generally called refrigeration, at a product temperature of about 5 to 10 ° C.). It can be eaten at low or normal temperature over rice, vegetables, potatoes, various noodles, etc., taken out of the dish or left as it is in a cold region. At this time, the food may be eaten with a cooled sauce or cooked food alone, or may be eaten in combination with hot rice, vegetables and the like. Further, the food may be cooled to a temperature range lower than the refrigeration temperature range (a temperature range in which the temperature does not freeze) or a higher temperature range. The liquid or pasty food and the cooked food of the present invention can be heated and eaten when eating.

[0012]

According to the present invention, curry, stew, hayashi rice, Chinese rice bowl, etc., which were conventionally cooked and eaten, can be eaten at low temperature without heating or over rice. Or a paste-like food. Also provided are cooked foods containing ingredients such as curry and stew, which are cooked foods obtained by adding ingredients to the food, and hayashi rice and Chinese bowl for rice. Next, the present invention will be described by way of examples.

[0013]

【Example】

Example 1 (Curry) 1.5 parts by weight of rapeseed oil (melting point −10 ° C.) (hereinafter abbreviated as “part”, corresponding to 1.5% of the whole sauce), modified starch (Farinex LCF, manufactured by Matsutani Chemical Co., Ltd.) 3 parts, curry powder 1.5
Parts, spices 1 part, salt 1.5 parts, sugar 1 part, seasonings 3 parts,
0.1 part of xanthan gum and 87.4 parts of water at about 85 ° C. for 10
The mixture was heated and mixed for 1 minute to prepare the sauce of the present invention. 8 parts of beef, 8 parts of carrot and 12 parts of potato
Then, the mixture was further heated to prepare curry (cooked food of the present invention). The curry thus finished was packed in a retort bouch and sterilized by heating at 120 ° C. for 30 minutes to obtain a retort curry. The above curry has a transparent, shiny and glossy appearance at a product temperature of about 5 ° C, and has a low viscosity (2000 cp) when cooked over rice and has a very smooth mouthfeel. Met.

Example 2 (Chukadon) 1 part of sesame oil (melting point −10 ° C.) (corresponding to 1% of the whole sauce), 5 parts of processed starch (Farinex LCF, manufactured by Matsutani Chemical Co., Ltd.), 5 parts of soy sauce, 5 parts of oyster 0.5 parts of sauce, 0.4 parts of salt
5 parts, sugar 3.5 parts, meat extract 4.5 parts, xanthan gum 0.
One part and 79.9 parts of water were heated and mixed at about 85 ° C. for 10 minutes to obtain a sauce for Chinese rice bowl of the present invention. Chinese cabbage 10
Part, 5 parts of bamboo shoots, 2 parts of jellyfish, 4 parts of shiitake mushroom and 15 parts of beef
Then, the mixture was further heated to prepare a Chinese bowl sauce (cooked food of the present invention). The Chinese rice bowl sauce thus finished was packed in a retort bouch and sterilized by heating at 120 ° C. for 30 minutes to obtain a retort Chinese rice bowl sauce. The above-mentioned Chinese rice bowl sauce has a transparent, shiny and glossy appearance at a product temperature of about 5 ° C, and has a low viscosity (1500 cp) when cooked over rice and has a very smooth mouthfeel. It was.

Claims (3)

[Claims] 1. The method according to claim 1, comprising 0.5 to 3.5% by weight of liquid fat, 1 to 10% by weight of modified starch, 0.01 to 0.5% by weight of xanthan gum and water, and substantially raw. A liquid or pasty food characterized by not containing starch. 2. The food according to claim 1, which has been subjected to a heat sterilization treatment. 3. A cooked food comprising the food according to claim 1 and a cooked utensil.