JP3420521B2 - Food cooking method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a food preparation method for generating by wheat, rice of any cereal.

[0002]

PRIOR ART AND PROBLEMS TO BE SOLVED BY THE INVENTION Wheat
Cooked foods of grains such as rice are generally said to be moist and have a good eating quality as they are produced by adding a lot of water to grains, but on the other hand, when polyhydrated like this, it becomes muddy and shaped. Is not stable, and it becomes difficult to mold it into a predetermined food shape.

[0003] A so-called hand-made work in which a small amount of water is repeatedly added many times while kneading and extending the grain material by hand to produce a so-called hand-made work, a food with a lot of water and a stable shape is produced. However, there is a problem that this manual work is time-consuming and troublesome.

In recent years, most of grain foods such as udon and bread are produced by an automatic production machine, and it would take neither time nor effort if a polyhydric food can be produced by this automatic production machine. If a highly-diluted grain material is put into such a manufacturing machine and moved, the grain adheres to the machine and the production work such as kneading or rolling cannot be performed. Therefore, in such machine manufacturing, there was no choice but to manufacture with grains having a lower water content than that produced by hand-made.

On the other hand, conventionally, in order to obtain a texture unique to foods, the content of protein is controlled according to the type of food.

[0006] It is generally known that the higher the protein content, the stronger (harder) the texture of food is, and the less the protein is weaker (softer). For example, in the case of flour, the content of protein is low depending on the protein content. From soft flour to medium strength flour
It is classified into semi-strong flour and strong flour, and its use differs depending on the protein content.

When the foods using this wheat flour are classified according to their uses, for example, soft flour is used for tempura, medium strength flour is used for udon, and semi-strong flour is used for Chinese noodles and gyoza skin. Use and use strong flour for spaghetti and bread.

The above-mentioned classification is used in order to obtain a texture unique to the product (food) as described above. For example, when soft flour having a low protein content is used for bread production, it is too soft. A crunchy bread is created, and the original chewy texture of the bread is lost.

This also applies to other cereal foods, and unless a cereal material having a protein content suitable for the product is used as in the above classification, the product does not have a tactile sensation that is generally considered delicious.

[0010] In addition, in cooked foods produced from such cereals, that is, foods containing starch, the protein content greatly affects the taste of the product. This is because the protein acts to reduce the taste, and it is known that the less the protein content is, the better the food is.

Therefore, in order to improve the taste, it is preferable to produce a food with as low a protein as possible.
For example, foods with a relatively hard and chewy texture, such as bread and spaghetti, must be produced using a grain material with a high protein content in order to obtain the texture unique to this product, and maintain the texture. The situation was that the taste was sacrificed in order to do so.

[0012] In view of the above situation, the present inventor has made trial and error as to whether a food product with high water content and low protein content can be produced. Denatures, and as a result, it does not cause the above-mentioned hindrance in production in a manufacturing machine or molding into a predetermined food shape by coagulating even as polyhydric acid. It has been found that even if a food product that does not have a unique texture without being produced is produced with a low-protein material, a food product that has a texture equivalent to that food is completed.

That is, the present invention relates to cereals used as food raw materials.
The object of the present invention is to provide an epoch-making food preparation method by which high-pressure treatment of 000 atm or more can produce a highly hydrolyzed, low-protein, very tasty food.

[0014]

The gist of the present invention will be described with reference to the accompanying drawings.

[0015] US Wakashi is a cereal 1 small 蛋 white matter content
Kuwan wheat (limited to soft flour) is watered in a large amount with water 2 in an amount of more than 0.5 relative to the case where the amount of grain 1 is set to 1, and then high pressure treatment of 1000 atm or more is applied to this grain 1. or applied, Moshiku is cereal 1 small 蛋 white matter content rice
Alternatively , after applying high pressure treatment of 1000 atm or more to wheat (limited to soft flour) , water of 2 is added in a large amount at a ratio of more than 0.5 when the amount of this grain 1 is set to 1 To the grain 1A in a highly hydrolyzed state in which water 2 has penetrated to
After that, the water-cured grain 1A coagulated by this high-pressure treatment is molded into a predetermined food shape, and the molded grain 1B is subjected to predetermined heating and cooking, so that it is polyhydric and has a low protein content but is equivalent to a protein-rich food. The present invention relates to a food preparation method, which is characterized in that a starch food having a feeling of touch and improved gelatinization is produced by the pressure history of high-pressure treatment.

Further, after the heating and cooking, five or more days have passed, and the mixture is reheated in a microwave oven to show gelatinization more than during the heating and cooking.
It relates to the described food preparation method.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION A preferred embodiment of the present invention (how to carry out the invention) will be briefly described with reference to the drawings and showing its function and effect.

[0018] US Wakashi is a cereal 1 small 蛋 white matter content
Kuwan wheat (limited to soft flour) is watered in a large amount with water 2 in an amount of more than 0.5 relative to the case where the amount of grain 1 is set to 1, and then high pressure treatment of 1000 atm or more is applied to this grain 1. or applied, or after performing high-pressure treatment of the cereal least 1000 atm, this cereal 1, in greater proportion than 0.5 the amount of water 2 for the case where the amount of the grain 1 and 1 Add a large amount of water.

By this high-pressure treatment, the grain 1 is denatured, the cells of the grain 1 are destroyed, the enzyme possessed by the grain 1 itself becomes easy to work, and the water added to the inside of the starch molecule permeates to increase the water content. It becomes the grain 1A in a different state.

Further, by this high-pressure treatment, even a substance which is made thick by adding a large amount of water is solidified (semi-solidified) and the morphology is stabilized. Therefore, even if water 2 is added more than the usual amount of water so that the amount of water 2 is greater than 0.5 with respect to the amount 1 of grain 1 described above, it is coagulated by high pressure treatment. Therefore, manufacturing operations such as kneading and rolling can be performed by an automatic manufacturing machine, and molding into a predetermined food shape described later is also possible.

Further, since the cereal 1 is denatured by the high-pressure treatment, even if the cereal 1 having a low protein content is used to produce the food, the cereal 1 having a high protein content is used to produce the food. The same tactile sensation is obtained.

That is, for example, when making bread, it is usually necessary to use strong flour having the highest protein content among wheat flour, and when flour having a lower protein content is used, ordinary bread is used. Although it did not have a moderately chewy texture, it resulted in a bread that was too soft and not chewy, but according to the present invention, as described in detail in the examples, the soft flour having the lowest protein content among wheat flours. Even with the use of "," the bread with the same tactile sensation as the bread produced using the strong flour was completed by high-pressure treatment.

Therefore, even with the same food, it is possible to form a food having a low protein as compared with conventional products.

After that, the hydrolyzed grains 1 subjected to this high-pressure treatment
A is molded into a predetermined food shape, and this molded grain 1B is subjected to predetermined heat cooking (heat treatment) so that it can be eaten.

At this time, since the pressure history of the high-pressure treatment remains in this molded grain 1B which has been subjected to the high-pressure treatment, the gelatinization is generally improved as compared with the case of being cooked (without the high-pressure treatment). , Very delicious food will be completed.

Therefore, it is possible to obtain a food that is more delicious than the conventional products, and as described above, a highly hydrolyzed food can be easily produced by an automatic production machine without the need for manual work, and the material used is low. Since a proteinaceous material is sufficient, it is possible to compose a food product with a single material that is highly hydrolyzed or low protein, or a highly hydrolyzed and low protein cereal, and this highly hydrolyzed and low protein food will have an even better taste and be very delicious. The food will be ready.

Further, for example, if the state of the molded grain 1B is sold and provided as a product, the cooking work at home is very delicious with the above-mentioned effect, only by performing predetermined heating and cooking as desired. The food can be cooked, the cooking work can be performed very easily, and the cooking time can be significantly shortened. Therefore, it becomes an excellent processed food which can reduce the labor and cost required for cooking.

Further, the food produced by heating the molded grain 1B is left with a pressure history due to the high-pressure treatment even if it is left to stand for a few days to be stored for a while or cooled. There is. Therefore, when reheated in a microwave oven, it is restored (gelatinized) more than when it was simply cooked.
However, as verified by the comparative experiments of the examples described later, delicious foods (products) are completed more than simple cooked foods.

Therefore, for example, if the molded grain 1B is cooked and cooked for five days or more and then reheated in a microwave oven, the purchaser can simply use the microwave oven at home. Just reheat by
Delicious foods (products) are created more than simple cooked foods.

[0030]

Embodiments of the present invention will be described with reference to the drawings.

This example is for cereals with a low protein content.
Some rice or wheat (only soft flour), the amount of this grain
When the amount of water is more than 0.5
After adding a large amount of water, treat this grain with high pressure of 1000 atm or more.
Grains that have been processed or have a low protein content
Rice or wheat (limited to soft flour) of 1000 atm or more
After the high pressure treatment, the amount of this grain was set to 1
The amount of water at a rate of more than 0.5
For grains in a highly hydrolyzed state that water has penetrated into the water
And, thereafter, molding the hydro cereals solidified by the high pressure treatment in a predetermined food shape, but according to the food preparation method for performing predetermined heating cooking the shaped cereal.

As a concrete cooking method, a method of cooking udon and bread will be described.

The case of udon (not shown) will be described.

As wheat flour (cereal 1), soft flour (protein content of about 7%) is used.

Water (containing 2% of saline) is added to this soft flour and kneaded. At this time, the mixing ratio of wheat flour and water 2 is such that the amount of water 2 is 0.55 with respect to the amount of wheat flour of 1. This mixing ratio was obtained as a result of an experiment by the applicant, and this mixing ratio will finally produce a good udon. In addition, in the present embodiment, the case where water is first added to wheat flour is shown, but it may be configured to add water after high-pressure treatment described later.

This hydrated and kneaded flour (hydrated cereal 1
Let A) rest for a while.

Then, after high-pressure treatment of 1000 atm or more is performed by the high-pressure generator 4 or the like, it is aged for a while.

Although the hydrous grains 1A before the high-pressure treatment are thick, the high-pressure treatment causes the wheat flour to be denatured and coagulated (semi-solidified) to stabilize its morphology, so that it can be produced by an automatic production machine. Also, it becomes possible to form noodles.

After that, the high-pressure-treated hydrolyzed grains 1A are processed into noodles to be shaped into udon, and the shaped grains 1B are subjected to heat treatment such as boiling and then cooled to complete.

Here, the cooking (manufacturing) of the udon of this example
Comparing the method with the conventional method for producing udon, medium-strength flour (protein content of about 8.5%) is used in the conventional method, whereas thin flour (protein content of about 7% is used in this example).
%) Is used. Further, in the conventional method, when the amount of medium-strength flour is 1, water 2 of 0.4 is added, whereas in the present embodiment, soft flour 1 of water 2 of 0.55 is added. Is adding water.

According to the conventional manufacturing method, unless the medium-strength flour having a higher protein content and a stronger tactile feel (hard) than the soft flour was used, the unique texture of udon was not obtained. As a result, it was confirmed that the wheat flour was denatured and that the texture of the udon produced using the soft flour was almost the same as the texture of the udon using the medium flour. That is,
It has become possible to manufacture similar products by using protein materials that are lower than conventional products.

Further, in the conventional method, if water 2 of 0.4 or more is added to medium-strength flour 1, the form becomes unstable even if it becomes thick and kneaded. In fact, this Example, which has a higher water content than that of the conventional method, cannot be muddyly formed until it is subjected to the high pressure treatment as described above. However, in this example, the high-pressure treatment of 1000 atmospheric pressure or more causes the water-cured grain 1A to be denatured and coagulated, so that it becomes possible to mold the grain 1 in a more water-rich state than before.

Therefore, in this example, udon which is lower in protein content and more hydrolyzed than the udon produced by the conventional method, that is, the udon having a better taste than the conventional product is completed.
In addition, since the pressure history of high pressure treatment remains in this udon that has been subjected to high pressure treatment, gelatinization is improved compared to boiled ones produced by the conventional manufacturing method, and a very tasty and smooth and delicious udon is produced. become.

The case of bread will be described.

As wheat flour (cereal 1), soft flour (protein content of about 7%) is used.

As shown in FIG. 1 (a), water is added to the soft flour and kneaded. At this time, the mixing ratio of flour and water 2 is
It is assumed that 0.5 part of water 2 is added to 1 part of flour. This mixing ratio was obtained as a result of an experiment conducted by the applicant, and this mixing ratio finally makes a good bread. In addition, even in the case of this bread, the case where water was first added to wheat flour was shown, but the composition may be such that water is added after the high-pressure treatment described later.

Then, the wheat flour kneaded with water (hydrolyzed cereal 1A) was subjected to a high-pressure treatment of 1000 atm or more by a high-pressure generator 4 as shown in FIG.
Add salt and yeast, knead, and let it ferment for 1 hour at a set temperature of 35 ° C.

Although the hydrous grains 1A before the high-pressure treatment are thick, the high-pressure treatment causes the wheat flour to be denatured and coagulated (semi-solidified) to stabilize its morphology, so that it can be produced by an automatic production machine and can be produced in a predetermined manner. It is also possible to form a pan shape.

Thereafter, this high-pressure-treated hydrous grain 1A
1 is molded into a predetermined bread shape as shown in FIG. 1 (c), and the molded grain 1B is baked by a heating cooker 3 such as a bread baking machine as shown in FIG. 1 (d) and cooled to complete. Becomes

Here, comparing the bread cooking (manufacturing) method of this embodiment with the conventional bread manufacturing method, the conventional method uses strong flour (protein content of about 14%). In this embodiment, soft flour (protein content of about 7%) is used. Further, in the conventional method, 0.5 of water 2 was added to 1 of the strong flour, while in the present example, 0.52 of water 2 was added to 1 of the soft flour. There is.

In the conventional production method, the texture peculiar to bread could not be obtained unless the strong (hard) strong flour having the highest protein content and the strongest texture was used, but in this example, the flour was denatured by the high pressure treatment. However, it was confirmed that the texture of the bread produced using the soft flour was almost the same as that of the bread using the flour. That is, a similar product can be manufactured by using a low protein material as compared with the conventional product.

Further, in the conventional method, if water 2 of 0.5 or more is added to strong flour 1, it will not harden even when kneaded. In fact, this Example, which has a higher water content than that of the conventional method, cannot be muddyly formed until it is subjected to the high pressure treatment as described above. However, in this embodiment, 1
By applying a high-pressure treatment of 000 atm or more, hydrolyzed grains 1A
Is modified and coagulates, so that it becomes possible to mold the grain 1 in a state of being more hydrolyzed than before.

Therefore, in this example, a bread having a lower protein content and a higher water content than the bread produced by the conventional production method, that is, a bread having a better tasting taste than the conventional product, can be produced, and the bread subjected to the high pressure treatment is molded. Since this bread has a history of high-pressure treatment, it has a better gelatinization than the one baked by the conventional method, resulting in a very delicious bread with a moist and chewy texture.
Also, since it is highly water-added, the amount of oils and fats used can be small, resulting in a low-calorie bread.

Although the main examples of the present invention have been shown so far, the bread produced by the cooking method of this example can be left to stand for several days thereafter, or can be stored by cooling. The pressure history due to the high-pressure treatment remains. Therefore, when it is reheated in a microwave oven or the like, it is restored (gelatinized) more than when freshly cooked by the cooking method of this embodiment.
However, it was verified that a delicious food can be completed more than the fresh food (bread) according to this embodiment.

That is, when the bread produced by the cooking method of this embodiment is reheated in a microwave oven or the like after 5 days or more from the completion, the degree of gelatinization is higher than that of fresh baking, and the taste is increased.

FIG. 2 shows data verifying that gelatinization is improved by reheating in the cooking method of this embodiment, as compared with the case where simple cooking is performed.

This data represents the degree of gelatinization by using the gelatinization degree. The higher the degree of gelatinization, the better the heat applied, and the better the taste.

That is, FIG. 2 shows the aging and range restoration characteristics of the high-pressure processed bread, where the vertical axis is the degree of gelatinization and the horizontal axis is the number of days of storage, and A, unprocessed and aged bread, B, and unprocessed. Range 2
Minute, C, pressure processing / aging pan, D, pressure processing / range 2
Minutes and four types are measured.

As a result, it was verified that the high-pressure treatment increased the percentage of the gelatinization degree as compared with the case where the high-pressure treatment was not carried out, and the physical properties were improved, and the high-pressure treatment always performed the high-pressure treatment. It was verified that it has higher physical properties than those that do not, and is slightly tasty.

Further, the pressure-treated product has considerably higher physical properties than the one not subjected to the pressure treatment when it is heated in the range after being stored, and is not only delicious, but the pressure-treated product is further heated by the range heating than before cooking. It was verified that the physical properties were improved and it was delicious.

The method for measuring the gelatinization degree (β-amylase pullulanase (BAP) method) will be described.

A sample was prepared by freeze-drying bread and crushing it with a small crusher.

The enzyme is β-amylase (Nagase Sangyo K.
K, soybean origin, crude5IU / mg) and pullulanase (Hayashibara Biochemical Research Institute, A. aerogenes origin, crude2IU / mg)
And β-amylase pullulanase solution (β-
Amylase 20mg, pullulanase 170mg) 0.8M
The product was dissolved in 100 ml of acetate buffer (pH 6.0) and the insoluble fraction was removed before use. 1 ml of this solution contains 0.8 IU of β-amylase and 3.4 IU of pullulanase.

For the blank test, the enzyme deactivation treatment was carried out in a boiling bath for 10 minutes. The operation will be described based on the chart of FIG.

60 mg of a powdered starch sample is placed in a glass homogenizer, 6 ml of water is added thereto, and the mixture is dispersed up and down 30 times at 600 to 800 rpm using a glass homogenizer agitator. After this, the volume of each 2ml is 25ml
In a volumetric solution of 0.8 M acetate buffer (pH 6.0) to make a test solution. To the other one, add 0.2 ml of 10N sodium hydroxide solution,
Heat at 50 ° C for 3 minutes to completely gelatinize. Then 1.
Add 0 ml 2N acetic acid. Then, it is dissolved in 25 ml using 0.8 M acetate buffer (pH 6.0) to prepare a complete gelatinization test solution.

0.5 ml of the β-amylase pullulanase solution was added to 2 ml of the test solution, and the reaction was carried out at 40 ° C. for 30 minutes in a constant temperature water bath with a shaker. At the same time, a section is prepared in which 2 ml of the substrate and 0.5 ml of the inactivating enzyme are added for the blank test. After completion of the reaction, inactivate the enzyme in a boiling bath for 5 minutes, and
After diluting twice, 1 ml of the reducing sugar is measured by the Somogyi-Nelson method and 0.5 ml of the total sugar is measured by the Phenol-sulfuric acid method. Note that the display Somogyi-N in the chart is used as an abbreviation for the Somogyi-Nelson method.

The degree of gelatinization is indicated by the ratio of the decomposition rate in the completely gelatinized area and the decomposition rate in the test solution area. That is, the values of A, A ′, B, B ′, and a obtained in the chart are substituted into the following formulas.

[0068]

[Equation 1]

From the above-described measurement method, it was verified that reheating results in a food cooking method in which the food can be eaten more deliciously than the one cooked normally.

[0070]

The present invention exhibits because configured as described above, small grain der of protein content by subjecting the high pressure treatment
Rice or wheat flour (limited to soft flour) is modified so that highly hydrolyzed foods can be easily produced by an automatic manufacturing machine without the need for manual work, and the materials used are low-protein materials and the texture of conventional products Therefore, it is possible to realize processed foods that are low in protein and highly hydrolyzed, that is, processed foods that have a better tasting than conventional products. Since it can be eaten by work, it will be an excellent processed food that will reduce the labor and cost required for cooking, and in addition, the pressure history of high pressure treatment remains in the molded grains that have been subjected to high pressure treatment and molded Therefore, the heat treatment generally improves the gelatinization as compared with the case where the food is cooked, which is an epoch-making food cooking method in which a delicious food is completed rather than a simple cooked food.

According to the second aspect of the present invention, as verified by the comparative experiment of the examples, the formed grains are subjected to predetermined cooking, and five days or more are allowed to elapse after the cooking.
This is an epoch-making food cooking method in which the food is restored to a size more than the food produced by the invention of claim 1 by reheating in a microwave oven or the like, and a delicious food can be produced more than simple cooked food.

[Brief description of drawings]

FIG. 1 is a block diagram illustrating a method of cooking bread according to an embodiment.

FIG. 2 is a graph showing the aging and range restoration characteristics of a high-pressure processing pan showing the difference in the degree of gelatinization, which is verified that the range restoration characteristics are exhibited as compared with the conventional example.

FIG. 3 is a chart showing a method for measuring a gelatinization degree.

[Explanation of symbols]

1 grain 1A Water grains 1B Molded cereals

Claims (2)

(57) [Claims] [Claim 1] US Wakashi is a little grain of 蛋 white matter content
Kuwa wheat (limited to soft flour) should be subjected to a high-pressure treatment of 1000 atm or more after adding a large amount of water at a rate of more than 0.5 compared to the case where the amount of this grain is 1. , Moshiku the Ku US Wakashi a few grains of 蛋 white matter content
After high-pressure treatment of wheat (limited to soft flour) of 1000 atm or more, water was added to this cereal at a rate of more than 0.5 relative to the case where the quantity of cereal was 1. To form grains in a water-rich state with water penetrating to the inside, and then the water-cured grains coagulated by this high-pressure treatment are molded into a prescribed food shape, and the molded grains are cooked according to a prescribed condition. A food preparation method characterized in that a starch food having a low protein and a texture equivalent to that of a high protein content, and having improved gelatinization due to the pressure history of high-pressure treatment is produced. 2. The food cooking method according to claim 1, wherein 5 days or more have passed after the cooking, and the mixture is reheated in a microwave oven so as to exhibit gelatinization more than during the cooking. .