JP2014057530A - Instant food product for making pasty sauce - Google Patents

Abstract

Disclosed is an instant food that can produce a paste-like sauce having a thick appearance and a smooth surface by pouring hot water.
SOLUTION: A hot sauce is poured into a mixture of granular pregelatinized starch and powdered pregelatinized starch to obtain a paste-like sauce that develops a thick viscosity and has a smooth surface. it can.
[Selection figure] None

Description

  The present invention relates to an instant food that can be made into a paste-like sauce having a thick appearance and a smooth surface by pouring hot water.

  In recent years, instant foods that can be used to make soups, stews, and the like having a proper thickness simply by pouring hot water without being boiled have been manufactured and sold, and have gained popularity.

  Many of these instant foods contain starch to give a thick viscosity when pouring hot water. In general, when hot water is poured into powdered starch, the powdered starch adheres to each other to form aggregates, so-called lumps, and it is not possible to obtain a soup or stew in which the starch is uniformly dissolved. . Thus, many of these instant foods use granular starch to disperse quickly and uniformly and to develop a thick viscosity. And by pouring hot water about 4 times or more in weight ratio with respect to instant food, soup, stew, curry sauce, pasta sauce, etc. having a certain thickness can be made (Patent Documents 1-3). .

  On the other hand, with recent changes in food preparation methods, food supply methods, and eating methods, the popularity of high-viscosity paste-like sauces having an appropriate shape-retaining property that can be placed on or entangled with food is increasing. . However, there has never been an instant food that can make such a pasty sauce simply by pouring hot water without boiling.

Japanese Patent No. 4511423 JP-A-8-154606 JP 2008-11733 A

  The inventors of the present invention quickly poured starch into granular starch by pouring a quantity of hot water much less than the amount of hot water added to instant foods for making conventional soups, stews, etc. It was found that a paste-like sauce having a high viscosity that is uniformly dispersed and has a strong thickness can be produced.

  However, in the pasty sauce obtained by pouring a small amount of hot water into the granular starch in this way, the granular starch remains in the sauce, and the surface of the sauce is roughened. It has been found that a problem arises that the smoothness of the source surface is impaired.

  Then, the objective of this invention is providing the instant food which can make the paste-form sauce which expresses the strong highly viscous viscosity and has the smooth surface by pouring hot water.

  As a result of intensive studies to solve the above problems, the present inventors have developed a thick and highly viscous solution by pouring hot water into a mixture of granular pregelatinized starch and powdered pregelatinized starch. As a result, it was found that a paste-like sauce having a smooth surface was obtained, and the present invention was completed.

That is, the present invention includes the following inventions.
[1] An instant food for making a paste-like sauce by pouring and mixing hot water containing granular pregelatinized starch and powdered pregelatinized starch.
[2] The instant food according to [1], comprising 0.1 to 0.8 parts by weight of powdered pregelatinized starch with respect to 1 part by weight of granular pregelatinized starch.
[3] The instant food according to [1] or [2], wherein the granular pregelatinized starch is obtained by granulating pregelatinized starch.
[4] The instant food according to any one of [1] to [3], wherein the granular pregelatinized starch or powdered pregelatinized starch is made from potato starch.
[5] The instant food according to any one of [1] to [4], wherein the granular pregelatinized starch or powdered pregelatinized starch is a cross-linked pregelatinized starch.
[6] The instant food according to any one of [1] to [5], wherein the pasty sauce has a viscosity of 1300 mPa · s or more.
[7] The instant food according to any one of [1] to [6], wherein the paste-like sauce is a fondue sauce.

  ADVANTAGE OF THE INVENTION According to this invention, the instant food which can make the paste-form sauce which expresses thick viscosity and has the smooth surface by pouring hot water can be provided.

Hereinafter, the present invention will be described in detail.
The instant food of this invention can prepare a paste-form sauce by mixing with hot water (70 degreeC or more). Specifically, the instant food of the present invention and hot water are put into a container such as a cup, and gently mixed with a spoon or the like, so that the pregelatinized starch contained in the instant food is quickly and uniformly dispersed, and has a strong thickness. A pasty sauce is developed that develops a high viscosity and has a smooth surface.

  For example, a pasty sauce can be prepared by mixing the instant food of the present invention and hot water in a weight ratio of 1: 1 to 3, preferably 1: 1.3 to 2.

  The paste-like sauce in the present invention is that the ingredients (for example, bread, vegetables, fruits, baked confectionery, marshmallows, etc.) are soaked in the ingredients without spilling immediately from the ingredients when dipped and lifted. In addition, it means a liquid source having a thick and high viscosity that can be ridden on the food without falling off when placed on the food. More specifically, the paste-like sauce in the present invention has a viscosity of 1300 mPa · s or more, preferably 1800 mPa · s to 8000 mPa · s, more preferably 2000 mPa · s to 4000 mPa · s. The value of the viscosity is determined by mixing the instant food of the present invention and hot water with a spoon or the like for 1 minute, and using a B-type viscometer (DEGITAL VISCOMETER DVL-B II, manufactured by Toki Sangyo Co., Ltd.), rotor No. . 3 or No. A value obtained by measuring for 30 seconds under the condition of 4 rpm 30 rpm can be adopted.

  In general, sauces that are made simply by pouring hot water are more difficult to express as much as the sauces that are simmered, and give a high viscosity that can be put on foods or entangled, although a certain degree of thickening is obtained. It is difficult.

  The pasty sauce in the present invention can be used by being put on or entangled with foodstuffs, and can be used for fondue sauce, stew, curry sauce, pasta sauce, filling, dip sauce, and the like.

  The instant food of the present invention contains at least granular pregelatinized starch and powdered pregelatinized starch. Hereinafter, unless otherwise specified, granular pregelatinized starch is referred to as “granular starch”, and powdered pregelatinized starch is referred to as “powdered starch”.

  Granular starch is obtained by granulating pregelatinized starch, and preferably 40% or more remains on a sieve having an opening of 150 μm. Granulation of the pregelatinized starch can be performed using a known method (for example, fluidized bed granulation method, stirring granulation method, etc.), but preferably performed using a fluidized bed granulation method.

  The powdered starch is preferably 50% or more, more preferably 60% or more, which passes through a sieve having an opening of 150 μm.

  The starch used as the raw material for the granular starch and the powdered starch is not limited to potato starch, tapioca starch, wheat starch, sweet potato starch, waste starch, rice starch, legume starch, corn starch (corn starch, waxy corn starch, Α-modified starch obtained from high amylose corn starch), and various processed starches such as crosslinked starch, oxidized starch, and stabilized starch (acetylated, hydroxypropylated) derived from these starches. Depending on the purpose, one or more can be appropriately selected and used. The pregelatinized starch used as the raw material for the granular starch and the powdered starch may be the same or different. When rapid viscosity development is required, the granular starch or powder starch is preferably made from potato starch. In order to obtain a smooth cream without stickiness, a crosslinked product is preferred.

  In the instant food of the present invention, granular starch and powdered starch are included in a weight ratio (dry weight) of 1: 0.1 to 0.8, more preferably in a weight ratio of 1: 0.1 to 0.6. Can do. When the content of powdered starch is less than the above range with respect to granular starch, when the paste-like sauce is prepared by pouring the predetermined amount of hot water into instant food, the granular starch remains in the sauce. However, since the roughness of the source surface is generated, the smoothness of the source surface tends to be impaired. On the other hand, when the content of the powdered starch is greater than the above range relative to the granular starch, when the paste sauce is prepared by pouring the predetermined amount of hot water into the instant food, the powdered starch is mutually It adheres and produces agglomerates (dama), making it difficult to obtain a sauce in which starch is uniformly dissolved. By blending granular starch and powdered starch in combination at the above weight ratio, when a paste-like sauce is prepared by pouring a predetermined amount of hot water, it has no smoothness, has a smooth source surface, and Thus, a sauce in which starch is uniformly dissolved can be obtained.

  In addition to granular starch and powdered starch, the instant food of the present invention may contain additives, ingredients, food ingredients, seasonings, and dispersants contained in known foods as needed. Examples of the additive include an emulsifier, a preservative, a fragrance, a colorant, and an antioxidant.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited by these examples.

1. Ingredient (1): Chocolate fondue ingredients Each ingredient is mixed according to the formulation shown in Table 1, and each bag is filled with 35 g to produce instant foods of Examples 1-3 and Comparative Examples 1-3 (chocolate fondue ingredients). did.

  Here, the granular pregelatinized starch is obtained by fluidized bed granulation of pregelatinized crosslinked potato starch. The powdered pregelatinized starch is obtained by subjecting waxy corn starch to acetylated adipic acid crosslinking treatment.

  The particle size of granular pregelatinized starch and powdered pregelatinized starch is determined by sieving 50 g of starch with a low-tap shifter for 10 minutes using an open JIS (Z8801) test sieve and turning on each of the openings. The results of measuring the weight of the passed powder are shown in Table 1.

2. Compounding of material (1): Chocolate fondue 35 g of instant foods (chocolate fondue) of Examples 1 to 3 and Comparative Examples 1 to 3 were put into cups, respectively, and hot water (80 or 100 g) shown in Table 1 (80 or 100 g). C.) and stirred with a spoon to make a chocolate fondue.

3. Evaluation (1)
Comparative evaluation was performed about the obtained chocolate fondue of Examples 1-3 and Comparative Examples 1-3. The results are shown in Table 2.

※即席食品の各原料の配合量はすべて重量部にて示す。
※評価１ とろみのある粘性
○：とろみのある粘性を有し、食パンにしっかり絡まっている。
×：とろみが足りず、食パンへのからまりが弱く、すぐに流れ落ちる。
※評価２ ダマのできにくさ
○：ダマができず均一なソースである。
×：ダマができてしまい、澱粉がすべて溶解しない。
※評価３ 表面のなめらかさ
○：表面が滑らかである。
×：ソースの表面がざらついて滑らかでない。

* All ingredients in instant food are shown in parts by weight.
* Evaluation 1: Thick viscosity ○: Thick viscosity, tightly entangled in bread.
X: lack of thickness, weak entanglement in bread, and immediately flows down.
* Evaluation 2 Difficulty of lumps ○: A uniform source with no lumps.
X: Dama is formed and all starches are not dissolved.
* Evaluation 3 Smooth surface ○: The surface is smooth.
X: The surface of the source is rough and not smooth.

  In Examples 1 to 3 in which the granular pregelatinized starch and the powdered pregelatinized starch were blended, a fondue sauce having good viscosity, difficulty of lumps, and smooth surface could be obtained.

  On the other hand, in Comparative Example 1 in which only granular pregelatinized starch was blended and the amount of hot water to be added was increased, it was possible to obtain a fondue sauce having a good hardness and a smooth surface. It was not possible to obtain a sufficient viscosity to entangle it firmly.

  Further, in Comparative Example 2 in which only the granular pregelatinized starch was blended and the amount of hot water added was the same as that in the example, a fondue sauce having good viscosity and difficulty in forming lumps could be obtained. Further, the granular starch remained, the surface of the source became rough, and the smoothness of the source surface could not be obtained.

  Furthermore, in Comparative Example 3 in which only powdered pregelatinized starch was blended and the amount of hot water added was the same as that in the Example, a smooth surface source could be obtained, but the added starch agglomerated. It was not possible to obtain a uniform source.

4). Material (2): Strawberry fondue ingredients Each raw material was mixed according to the formulation shown in Table 3, and each bag was filled with 28 g to produce the instant food of Example 4 (strawberry fondue ingredients).

5. Mixing of ingredients (2): Strawberry fondue 28 g of the instant food (Strawberry fondue) of Example 4 was put into a cup, poured in hot water (80 ° C) in the amount shown in Table 3 (50 g), and stirred with a spoon to make a strawberry fondue. It was.

6). Evaluation (2)
The obtained strawberry fondue of Example 4 was comparatively evaluated. The results are shown in Table 3.
About evaluation criteria, it is the same as that of Examples 1-3 and Comparative Examples 1-3.

※即席食品の各原料の配合量はすべて重量部にて示す。

* All ingredients in instant food are shown in parts by weight.

  In Example 4 in which the granular pregelatinized starch and the powdered pregelatinized starch were blended, a fondue sauce having good viscosity, difficulty of lumps and smoothness of the surface could be obtained.

Claims (7)

  An instant food for making a paste-like sauce by pouring and mixing hot water containing granular pregelatinized starch and powdered pregelatinized starch.   The instant food according to claim 1, comprising 0.1 to 0.8 parts by weight of powdered pregelatinized starch with respect to 1 part by weight of granular pregelatinized starch.   The instant food according to claim 1 or 2, wherein the granular pregelatinized starch is obtained by granulating pregelatinized starch.   The instant food according to any one of claims 1 to 3, wherein the granular pregelatinized starch or powdered pregelatinized starch is made from potato starch.   The instant food according to any one of claims 1 to 4, wherein the granular pregelatinized starch or powdered pregelatinized starch is a cross-linked pregelatinized starch.   The instant food according to any one of claims 1 to 5, wherein the paste-like sauce has a viscosity of 1300 mPa · s or more.   The instant food according to any one of claims 1 to 6, wherein the paste-like sauce is a fondue sauce.