JP6313382B2 - Boiled cooking liquid, method for producing boiled food, and spillage inhibitor - Google Patents

Description

  The present invention relates to a cooking solution for boiled food that allows cooking of the boiled food, a method for producing a boiled food using the cooking solution for boiled food, and a blowing-up inhibitor for suppressing blowing-up during cooking of the boiled food.

  Traditionally, simmered boiled foods such as carrots, onions, potatoes, radishes, mushrooms, soy vegetables, meats such as chicken, pork, beef, fish, and other processed foods such as konjac, shirataki, and tofu have been eaten. ing. For such boiled foods, first take dashi juice with bonito, kombu, shiitake mushrooms, etc., then heat-treat the food ingredients with seasonings such as sweet saccharide such as sugar, soy sauce, salt and vinegar. In recent years, due to simplified cooking and individualization, many households cook using liquid seasonings for commercial simmered foods. Therefore, liquid seasonings for various simmered foods. Is commercially available.

  When cooking a boiled food using such a seasoning, it becomes a problem that it is easy to spill depending on ingredients. When boiling noodles, it is known that spilling is likely to occur, but as a method of preventing spilling, there is a method to prevent starch leaching by mixing a relatively large amount of barley flour with starch noodles without using flour. (See Patent Document 1).

JP 2013-138657 A

  In recent years, foods that can be cooked more quickly and easily have been preferred, and it has been desired to shorten cooking time even for boiled foods. However, according to the knowledge of these researchers, there was a problem that spilling from pots and pans was likely to occur when cooking for a short time using potatoes and beans. In addition, a method for effectively suppressing spilled boiled food has not been known.

  Therefore, an object of the present invention is to use a cooking liquid for simmered food that is less likely to be spilled from a pan or a frying pan, even when cooked for a short time using potatoes or beans as ingredients, and the cooking liquid for simmered food It is in providing the manufacturing method of boiled food, and the blowing-out spill inhibitor for suppressing the spilling in the cooking of boiled food.

  In order to achieve the above object, the boiled cooking liquid of the present invention is a boiled cooking liquid for boiled potatoes and / or beans, and is selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin. It is characterized by containing 0.06 to 1.2 w / w% of one or two or more of them in a concentration when the potatoes and / or the beans are boiled.

  According to the cooking liquid for boiled foods of the present invention, spillage when cooking potatoes and / or beans is suppressed by the action of cross-linked starch, oxidized starch, or indigestible dextrin. Thereby, even when cooking with relatively high heat, it is difficult for spills from pans and pans to occur, and cooking can be performed easily in a short time. Moreover, since it uses in the said density | concentration range, it is hard to produce scorch to a pan, a frying pan, etc.

  The boiled cooking liquid of the present invention is preferably used for cooking boiled potatoes and / or legumes whose cooking time is within 15 minutes. According to this, cooking can be performed more easily in a short time.

  On the other hand, the method for producing boiled potatoes and / or legumes of the present invention comprises one or more selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin, or potatoes and / or beans, or When the potato and / or the bean is simmered in the cooking liquid for simmered food containing the same, one or more concentrations selected from the group consisting of the cross-linked starch, oxidized starch, and indigestible dextrin It is characterized by adding to a concentration of 0.06 to 1.2 w / w% and cooking by heating.

  According to the method for producing boiled potatoes and / or legumes of the present invention, spillage when cooking potatoes and / or legumes is suppressed by the action of cross-linked starch, oxidized starch, or indigestible dextrin. Thereby, even when cooking with relatively high heat, it is difficult for spills from a pan or a frying pan to occur, and cooking can be performed easily in a short time. Moreover, since it uses in the said density | concentration range, it is hard to produce scorch to a pan, a frying pan, etc.

  In the method for producing potato and / or legume simmered food of the present invention, it is preferable that the cooking time of the cooking is within 15 minutes. According to this, cooking can be performed more easily in a short time.

  On the other hand, the spillage inhibitor of the present invention is a spillage inhibitor for suppressing spillage when cooking potatoes and / or beans, and is selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin. One type or two or more types are used as active ingredients.

  It is preferable that the spillage inhibitor of the present invention is used by being added so as to have a concentration of 0.06 to 1.2 w / w% when the potatoes and / or the beans are boiled.

  According to the present invention, blown-up spillage when cooking potatoes and / or beans is suppressed by the action of crosslinked starch, oxidized starch, or indigestible dextrin. Thereby, even when cooking with relatively high heat, cooking from a pan or a frying pan does not occur, and cooking can be easily performed in a short time. Moreover, since it uses in the said density | concentration range, it is hard to produce scorch to a pan, a frying pan, etc.

  In the present invention, one or more selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin is used to suppress spillage when cooking potatoes and / or beans.

  The cross-linked starch is not particularly limited as long as it is edible and can be derived from it. For example, it may be a cross-linked starch derived from corn starch, potato starch, tapioca starch, wheat starch, sweet potato starch or the like. Further, it may be a cross-linked starch derived from starch improved by breeding or genetic engineering techniques such as waxy species, urch species, and high amylose species. Examples of the crosslinking form include phosphoric acid crosslinked starch and adipic acid crosslinked starch. More specifically, hydroxypropylated phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, phosphate monoesterified phosphate cross-linked starch and the like can be mentioned. These cross-linked starches are prepared by subjecting the raw material starch to phosphoric acid crosslinking with a crosslinking agent such as phosphorus oxychloride or trimetaphosphate or adipic acid crosslinking treatment with a crosslinking agent such as adipic anhydride according to a conventional method. Accordingly, the hydroxyl group of the starch molecule can be obtained by acetylation with acetic anhydride, vinyl acetate or the like, etherification with propylene oxide or the like, or phosphorylation with orthophosphoric acid or orthophosphate. Or you may use a commercially available thing.

  The oxidized starch is not particularly limited as long as it is edible, and may be oxidized starch derived from various types of starch, like the above-mentioned crosslinked starch. The form of oxidation includes oxidation of the hydroxyl group of the starch molecule to a carboxy group. Oxidized starch can be obtained by subjecting raw material starch to an oxidation treatment with an oxidizing agent such as sodium hypochlorite according to a conventional method. Or you may use a commercially available thing.

  The indigestible dextrin is not particularly limited as long as it is edible, and may be an indigestible dextrin derived from various starches in the same manner as the crosslinked starch. More specifically, the indigestible dextrin is obtained by treating a raw starch with a low-molecular starch starch by low acid roasting and treating it with a digestive enzyme such as α-amylase or glucoamylase. It is a water-soluble dextrin obtained by fractionating a dietary fiber fraction that is not degraded by the enzyme. Examples of commercially available indigestible dextrin include “Pine Fiber” (trade name, manufactured by Matsutani Chemical Co., Ltd.), and can be preferably used.

  The crosslinked starch, the oxidized starch, or the indigestible dextrin may be used alone or in combination of two or more.

  The cross-linked starch, the oxidized starch, or the indigestible dextrin is preferably used in the form of a boiled cooking liquid for cooking potatoes and / or beans. That is, by adding a material having a function of suppressing spillage in a cooking liquid for cooking, and simmering potatoes and / or beans with the cooking liquid, spilling from a pan, a frying pan, or the like can be suppressed for a short time. It is also very convenient to cook.

  When using the cross-linked starch, oxidized starch, or a material having a function of suppressing spillage consisting of the indigestible dextrin (hereinafter sometimes referred to simply as “a material for suppressing spillage”) in a cooking liquid for boiled food The cooking liquid may be a straight type prepared so as to be used as it is without being diluted, or may be a concentrated type prepared so as to be used after being diluted at a predetermined dilution ratio. The dilution ratio is not particularly limited, but it is generally preferable to dilute with water at a volume ratio of 2 to 3 times. More specifically, for example, judging by the dilution factor described in the product package of the cooking liquid for boiled food, the instructions attached to the product, the instructions for use described in the advertisement of the product, etc. Can do. In this case, the dilution factor may not be described directly, for example, it may be described by the amount of water added to the cooking liquid for boiled food, in which case the dilution factor can be obtained by calculation. it can.

  The amount of the cross-linked starch, the oxidized starch, or the indigestible dextrin (in the case of a plurality of types) is 0.06 to 1.2 w / in terms of concentration when cooking potatoes and / or beans. It is preferably w%, more preferably 0.1 to 1.2 w / w%, and most preferably 0.6 to 1.0 w / w%. Exceeding the above range tends to cause scorching and may not be preferable. If it is less than the said range, an effect will be hard to be acquired depending on ingredients, and it may be unpreferable. Therefore, for example, in the case of a straight type cooking liquid prepared to be used for cooking boiled food as it is, the content in the cooking liquid for boiled food of the above-mentioned spilled spill can be kept within the above concentration range. Preferably, for example, in the case of a 2-fold concentrated type cooking liquid prepared to be used after being diluted 2 times, the content of the above-mentioned raw material for suppressing spillage in the cooking liquid for simmering is within the above preferred range. It is preferable that the concentration range is equivalent to 2 times. For example, in the case of a 3 times concentration type cooking liquid prepared so as to be used after being diluted 3 times, The content in is preferably a concentration range corresponding to three times the above preferred range. In the following, when the content in the cooking liquid of the straight type or the concentrated type is expressed as a concentration converted into the concentration at the time of use, it may be referred to as a “straight conversion” concentration.

  When using the cross-linked starch, the oxidized starch, or the indigestible dextrin material for suppressing spillage in a boiled cooking liquid, the boiled cooking liquid contains sugar, umami extract, seasoning, A sour agent, salt, a spice, etc. may be contained.

  In addition to the above, the cooking liquid for boiled food according to the present invention includes, in addition to the above, an emulsifier, a thickener, a dispersant, an edible oil and fat, a fragrance, and a colorant as long as the effects of the present invention are not impaired. Other ingredients such as fruit juice and spicy vegetables may be included. Other ingredients include, for example, vegetables such as eggplant, burdock, onion, carrots, green onions, radishes, potatoes, peppers, broccoli, mushrooms, meats such as chicken, pork, beef, salmon, cod, tuna, scallops, Also included are seafood such as squid, octopus and crabs and seaweed such as kombu, seaweed and hinoki. These may be added as ingredients, or may be crushed or shredded and added as a material for seasoning or giving texture.

  The cooking liquid for boiled food according to the present invention is preferably sealed and packaged in a packaging bag or container such as a laminated film sachet, flat bag, or pouch, and sterilized by heating so that it can be stored for a long time.

  The above-mentioned raw material for suppressing spillage according to the present invention or the above-mentioned cooking liquid for simmered food containing it is suitably used for simmered food whose cooking time is within 15 minutes. Here, whether or not the cooking time is within 15 minutes is determined by, for example, the product package of the cooking liquid for boiled food, the instructions attached to the product, the instructions for use described in the advertisement of the product, etc. It can be determined by whether the cooking time described in the time is within 15 minutes (for example, 15 minutes, 12 minutes, 10 minutes, etc.). The cooking time is more preferably 12 minutes or less, and still more preferably 10 minutes or less.

  The above-mentioned raw material for suppressing spillage according to the present invention or the above-mentioned cooking liquid for boiled food containing it is suitably used for boiled food cooked using a pan or a frying pan. Here, whether it is for cooking using a pan or a frying pan is described, for example, in the package of the cooking liquid for boiled food, the instructions attached to the product, the advertisement of the product, etc. It can be judged whether or not it is described in the instruction for use that cooking can be performed using a pan or a frying pan.

  The above-mentioned raw material for suppressing spillage according to the present invention or the above-mentioned cooking liquid for simmered food containing it is suitably used for the production of potatoes and / or legumes. Here, the potato and / or legume may be edible, and examples of the potato include potato, taro, sweet potato, Nagatoro, yam, and the like. Examples of beans include soybeans, kidney beans, red beans, chickpeas, and peanuts.

  Next, the manufacturing method of the boiled potato and / or legume by this invention is demonstrated. That is, in the method for producing boiled potatoes and / or legumes according to the present invention, the spillage-suppressing material comprising the crosslinked starch, the oxidized starch, or the indigestible dextrin, or the cooking liquid for simmered food containing the same. Add to potatoes and / or legumes to a concentration of 0.06 to 1.2 w / w% in straight conversion of the material for suppressing spillage (in the case of multiple types, in total) and cook I do. Here, the potato and / or legume may be edible as described above, and examples of the potato include potato, taro, sweet potato, Nagatoro, yam, and the like. Examples of beans include soybeans, kidney beans, red beans, chickpeas, and peanuts.

  Heat cooking can be performed using a proper cooking utensil such as a pan or a frying pan according to a conventional method. In that case, the cooking liquid obtained by adding the above-mentioned raw material for suppressing spillage, or the above-mentioned cooking liquid for boiled food and using the straight type as it is, or the cooking liquid for boiled food and concentrated type as appropriate The diluted cooking liquid should just add the quantity so that the whole ingredients may be immersed in the cooking liquid. The capacity varies depending on the shape of a cooking utensil such as a pan or a frying pan, but if a typical case is illustrated, about 80 to 300 parts by mass is used for 100 parts by mass of potatoes and / or beans. It is preferable that about 120 to 200 parts by mass is used. Also, the cooking time is preferably within 15 minutes, more preferably within 12 minutes, and even more preferably within 10 minutes. The spillage suppression effect according to the present invention can be particularly prominent against spillage in cooking under such conditions.

  In addition, at the time of cooking the potato and / or legume described above, in addition to the potato and / or bean, eggplant, burdock, onion, carrot, green onion, radish, green pepper, broccoli, as long as the effects of the present invention are not impaired. Vegetables such as mushrooms, meat such as chickens, pigs and cows, seafood such as salmon, cod, tuna, scallops, squid, octopus and crabs, seaweeds such as kombu, wakame and hinoki, and shirataki Of course, other ingredients such as konnyaku, hanpen, chikuwa, ganmodoki, udon, rice, etc. may be cooked together to obtain a boiled food. In addition to the above-mentioned cross-linked starch, the above-mentioned oxidized starch, or the above-mentioned indigestible dextrin material for suppressing spillage, or the above-mentioned cooking liquid for boiled food, soy sauce, mirin, sake, salt, vinegar, sugar, chemical It goes without saying that cooking ingredients such as seasonings and soy milk may be added and cooked to obtain boiled food.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not limited to these Examples.

  Table 1 shows materials such as processed starch used in the test.

[Test Example 1] (Potato / cooking in a pan)
Any one of the raw materials 1 to 9 was used and dissolved in water with the formulation shown in the upper part of Table 2 to prepare a boiled cooking liquid containing each raw material at a predetermined concentration. The resulting boiled cooking liquid was pouch-wrapped and heat-treated at 120 ° C. for 20 minutes.

  To 100 g of the boiled cooking liquid after the heat treatment, 20 g of sugar and 150 g of water were added in the composition shown in the lower part of Table 2, and the boiled cooking liquid was diluted to the state at the time of use.

  Put the cooking solution diluted in the state of use into a pan with an opening diameter of 17 cm and a depth of 7 cm, add 200 g of potatoes to this, cover the pan, and add a medium medium heat (so that the bottom of the pan covers the fire) For 10 minutes. In addition, when the spilling from the pan occurred during the heating, the heating was stopped and the heating was stopped. The state during cooking was evaluated.

  The results are shown in Table 3. Specifically, in Table 3, in the upper part of the evaluation column for each material, the evaluation result based on the following evaluation criteria is described. The time until the liquid started to appear (minute: second) was described, and the time until the liquid spilled (minute: second) was written on the lower right. “N.d.” means that the test was not conducted.

(Evaluation criteria)
◎: No spillage, no spillage ○: Liquid appears on the edge of the pan but no spillage △: No spillage, spillage ×: Spillage

  As a result, in the case of the control to which no material was added, the lid started to move after 4 minutes and 30 seconds from the start of cooking, and the cooking liquid was blown out after 5 minutes and 13 seconds from the start of cooking. On the other hand, spillage was suppressed by the addition of a material composed of cross-linked starch, oxidized starch, or indigestible dextrin. In particular, the effect is remarkable with indigestible dextrin (material 5) and oxidized starch (material 6), and even with a final concentration of 0.06 w / w%, there was a certain spill-inhibiting effect of extending the time until spilled. However, there was a tendency for charring to occur as the amount added increased. On the other hand, in the untreated starch (material 8) and dextrin (material 9), no spillage suppression effect was observed.

[Test Example 2] (Cooking with potato / frying pan)
Any one of the materials 1 to 9 was used and dissolved in water with the formulation shown in the upper part of Table 4 to prepare a cooking liquid for boiled food containing each material at a predetermined concentration. The resulting boiled cooking liquid was pouch-wrapped and heat-treated at 120 ° C. for 20 minutes.

  To 100 g of the boiled cooking liquid after the heat treatment, 20 g of sugar and 150 g of water were added in the composition shown in the lower part of Table 4, and the boiled cooking liquid was diluted to the state at the time of use.

  Put the cooking solution prepared for use into a frying pan with an opening diameter of 26 cm and a depth of 5.5 cm, add 200 g of potatoes to this, cover the frying pan, and add a medium medium heat (so that the pan covers the fire) For 10 minutes. The state during cooking was evaluated in the same manner as in Test Example 1.

  The results are shown in Table 5. In this test example, the time from the start of cooking until the liquid starts to be poured into the pan is not evaluated, but only the time until the liquid spills is evaluated. Described.

  As a result, in the case of the control to which no material was added, the cooking liquid was blown out 5 minutes and 50 seconds after the start of cooking. On the other hand, spillage was suppressed by the addition of a material composed of cross-linked starch, oxidized starch, or indigestible dextrin. In particular, the effect was significant in tapioca-derived acetyl phosphate cross-linked starch (material 2), waxy corn-derived hydroxypropylated phosphate cross-linked starch (material 3) and oxidized starch (material 6). On the other hand, in the untreated starch (material 8) and dextrin (material 9), no spillage suppression effect was observed.

[Test Example 3] (Soybeans / cooking in a pan)
Any one of the raw materials 1-9 was used, dissolved in water with the formulation shown in the upper part of Table 6, and a cooking liquid for boiled food containing each raw material at a predetermined concentration was prepared. The resulting boiled cooking liquid was pouch-wrapped and heat-treated at 120 ° C. for 20 minutes.

  With respect to 100 g of the boiled cooking liquid after the heat treatment, 150 g of water was added in the composition shown in the lower part of Table 6 to dilute the boiled cooking liquid to the state in use.

  Put the cooking solution prepared for use in a state of use into a pan with an opening diameter of 17 cm and a depth of 7 cm, add 100 g of soybeans reconstituted overnight with 4 times the weight of water, cap the pan, Heated for 10 minutes with a strong medium heat (a level where the pot covered the fire). The state during cooking was evaluated in the same manner as in Test Example 1.

  The results are shown in Table 7.

  As a result, in the case of the control to which no material was added, the lid started to move after 7 minutes and 33 seconds from the start of cooking, and the cooking liquid spilled after 9 minutes and 20 seconds from the start of cooking. On the other hand, spillage was suppressed by the addition of a material composed of cross-linked starch, oxidized starch, or indigestible dextrin. In particular, the effect was remarkable with hydroxypropylated phosphoric acid crosslinked starch (material 3) and oxidized starch (material 6) derived from waxy corn. On the other hand, in the untreated starch (material 8) and dextrin (material 9), no spillage suppression effect was observed.

[Test Example 4] (Taro / Frying pan)
Any one of the raw materials 1 to 4 was used and dissolved in water with the formulation shown in the upper part of Table 8 to prepare a boiled cooking liquid containing each raw material at a predetermined concentration. The resulting boiled cooking liquid was pouch-wrapped and heat-treated at 120 ° C. for 20 minutes.

  20 g of sugar and 150 g of water were added to the cooking liquid for boiled food 100 g after the heat treatment in the composition shown in the lower part of Table 8, and the cooking liquid for boiled food was diluted to the state in use.

  Put the cooking solution prepared for use into a frying pan with an opening diameter of 26 cm and a depth of 5.5 cm, add 80 g of taro, cover the frying pan, and a strong medium heat (a level where the pan covers the fire) For 7 minutes. The state during cooking was evaluated in the same manner as in Test Example 1.

  The results are shown in Table 9. In this test example, the time from the start of cooking until the liquid starts to be poured into the pan is not evaluated, but only the time until the liquid spills is evaluated. Described.

  As a result, in the case of the control in which no material was added, the cooking liquid was blown out 2 minutes and 23 seconds after the start of cooking. In contrast, spillage was suppressed by the addition of a material composed of cross-linked starch. In particular, the effect was remarkable in potato-derived hydroxypropylated phosphate cross-linked starch (material 1). However, there was a tendency for charring to occur as the amount added increased. On the other hand, in the untreated starch (material 8) and dextrin (material 9), no spillage suppression effect was observed.

[Test Example 5] (Potato + other ingredients / cooking in a frying pan)
The ingredients 3 and 6 were used and dissolved in water with the formulation shown in the upper part of Table 10 to prepare a boiled cooking liquid containing these ingredients at a predetermined concentration. The resulting boiled cooking liquid was pouch-wrapped and heat-treated at 120 ° C. for 20 minutes.

  To 100 g of the boiled cooking liquid after the heat treatment, 20 g of sugar and 150 g of water were added in the composition shown in the lower part of Table 10, and the boiled cooking liquid was diluted to the state at the time of use.

  Put the cooking solution prepared for use into a frying pan with an opening diameter of 26 cm and a depth of 5.5 cm, add 300 g of potatoes, 200 g of beef, 100 g of onion, and 150 g of shitaki, and cover the frying pan. Heated for 10 minutes with fire (to the extent that the bottom of the pot is covered with fire). The state during cooking was evaluated in the same manner as in Test Example 1.

  The results are shown in Table 11. In addition, in this test example, the time from the start of cooking until the liquid starts to appear in the pan of the pot is not evaluated, only the time until the liquid spills is evaluated. Described.

As a result, in the case of the control to which no material was added, the cooking liquid was blown out 3 minutes and 21 seconds after the start of cooking. On the other hand, the spillage was suppressed by adding together the raw material 3 made of crosslinked starch and the raw material 6 made of oxidized starch. Therefore, it has been clarified that the effect of suppressing spillage can be obtained even when potatoes are cooked together with other ingredients (beef, onion, shirataki).

Claims (2)

  A spillage inhibitor for suppressing spillage when cooking potatoes and / or beans, comprising one or more selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin as an active ingredient Blowout spill inhibitor.   Use of 1 type, or 2 or more types of materials selected from the group consisting of cross-linked starch, oxidized starch, and indigestible dextrin to suppress spillage when cooking potatoes and / or beans.