Food cooking auxiliary composition and food prepared by using the same

Abstract

To provide a cooking auxiliary composition for imparting shape retention to liquid / pasty food and drink, and to provide mousse-like food using the cooking auxiliary composition, especially, mousse-like food of properties allowing a person having difficulty in chewing / swallowing to easily eat.SOLUTION: A food cooking auxiliary composition contains a sparingly cold water-soluble starch decomposition product (A pts.mass) and tapioca starch (B pts.mass) in A>B condition. Preferably, the sparingly cold water-soluble starch decomposition product (A pts.mass) and the tapioca starch (B pts.mass) are used in the following (1)-(4) conditions based on 100 pts.mass of a liquid or pasty food material: (1) A>B; (2) 0.5≤B≤4.0; (3) B≤8-0.5A; and (4) B≥6-A.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food cooking auxiliary composition for maintaining food in a mousse-like shape, and more particularly to a food cooking auxiliary composition for conveniently providing meals to people who have difficulty chewing or swallowing, and foods prepared using the same. [Background technology]

[0002] A person with difficulty chewing or swallowing is someone whose chewing or swallowing function has decreased, and this condition mainly occurs with aging. Because people with difficulty chewing or swallowing are prone to choking or aspiration when eating, when giving them solid foods, they should be heated until they are soft enough and then mashed with a masher or other tool to a size that can be ground with the tongue or gums, or completely ground with a mixer or other tool to make it into a paste. When giving them liquid foods, they should be gelled or solised using a gelling agent or thickener to give them a physical property suitable for chewing and swallowing by people with difficulty chewing and swallowing.

[0003] Various adjuvants for easily preparing food for people with difficulty in chewing and swallowing have been proposed so far. For example, a gelling agent using a combination of curdlan and cellulose has been disclosed to provide a jelly-like food that does not syneresis even when frozen and thawed (Patent Document 1), and an eating and swallowing aid using a combination of a thermoreversible heat-solidifying gelling agent (methylcellulose or hydroxypropylmethylcellulose) and a thermoreversible cold-solidifying gelling agent (one or more selected from agar, carrageenan, furcellaran, gellan gum, gelatin, locust bean gum and xanthan gum, glucomannan and xanthan gum, tara gum and xanthan gum, and cassia gum and xanthan gum) has been disclosed so that people with difficulty in eating and swallowing can eat the food in either a warm or cold state (Patent Document 2). Furthermore, in order to provide liquid foods and beverages with an appropriate viscosity, a liquid food thickener has been disclosed in which pregelatinized tapioca starch or pregelatinized potato starch is mixed with dextrin in a ratio of 4:6 to 9:1 (Patent Document 3), and in order to provide a mousse-like food without a heating process, a cold-water-soluble powdered mousse base composition containing pregelatinized starch and dextrin has been disclosed (Patent Document 4).

[0004] However, in the case of the gelling agents exemplified in Patent Documents 1 and 2, after adding the gelling agent to a paste or liquid food and stirring and heating it, a process of filling into a mold, a cooling process, a process of removing the mold, and in some cases a cutting process are required, which is troublesome. In addition, in the case of the liquid food thickening agent exemplified in Patent Document 3, it is possible to impart a certain degree of viscosity to liquid food by adding it, but it is not possible to mold it. In addition, in the case of the composition exemplified in Patent Document 4, although it is possible to impart a certain degree of shape retention by adding it to a paste or liquid food, it is not possible to retain the shape after it is removed by molding or squeezing it out and served on a dish. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2007-319048 A [Patent Document 2] Patent Publication No. 2014-236700 [Patent Document 3] Japanese Patent Application Publication No. 5-38262 [Patent Document 4] Japanese Patent Application Publication No. 10-215796 Summary of the Invention [Problem to be solved by the invention]

[0006] The object of the present invention is to provide a cooking auxiliary composition for imparting shape retention to liquid (including viscous liquids) or paste-like foods and beverages, and to provide foods for people who have difficulty chewing and swallowing that utilize the cooking auxiliary composition. [Means for solving the problem]

[0007] The present inventors conducted various investigations to solve such problems, and found that the above problems could be solved by using, instead of gums, a combination of a poorly cold-water-soluble starch hydrolysate (also simply referred to as a "poorly cold-water-soluble starch hydrolysate") and tapioca starch under specific conditions, and thus completed the present invention.

[0008] That is, the present invention comprises the following [1] to [6]. [1] A food cooking auxiliary composition comprising a cold water insoluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass), with A>B. [2] A food cooking auxiliary composition comprising 100 parts by mass of a liquid or paste-like food material, a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) under the following conditions (1) to (4): (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A. [3] A mousse-like food comprising a cold water-insoluble starch hydrolysate (A parts by mass) and tapioca starch (B parts by mass) such that A>B. [4] A mousse-like food product comprising 100 parts by mass of a liquid or paste-like food material, a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) under the following conditions (1) to (4): (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A. [5] A method for producing a mousse-like food, comprising adding a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) to 100 parts by mass of a liquid or paste-like food material under the following conditions (1) to (4), heating, and cooling: (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A. [6] A method for improving the shape retention of a mousse-like food, comprising adding a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) to 100 parts by mass of a liquid or paste-like food material under the following conditions (1) to (4), heating, and cooling: (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A. Effect of the Invention

[0009] When the food cooking auxiliary composition of the present invention is added to paste-like or liquid food and beverages, it becomes mousse-like and has improved shape retention, making it possible to easily provide foods in a form that can be eaten by people with difficulty chewing or swallowing using utensils such as spoons and chopsticks. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Food for people with difficulty chewing or swallowing is generally called "dysphagia food." The physical properties of the food must be adjusted according to the patient's level of chewing and swallowing ability, and various organizations have established classifications based on physical properties such as adhesiveness, cohesiveness, and hardness, as well as the external shape. For example, the Japanese Society for Dysphagia Rehabilitation has proposed the "Japanese Society for Dysphagia Rehabilitation Classification of Swallowing Adjusted Diets 2021," a classification method in which "Swallowing training diet 0j," a jelly-like diet with low protein content, homogeneous quality, and consideration given to adhesiveness, cohesiveness, and hardness with little syneresis, and "Swallowing training diet 0t" (some of which are classified as "Swallowing training diet 1j," a pudding- or mousse-like diet regardless of protein content) are placed at the apex of the pyramid, followed by "Swallowing training diet 2-1" and "Swallowing training diet 2-2," which are blended foods or paste foods that are not sticky and easy to combine, and below that is "Swallowing adjusted diet 3," which has a shape but is easy to crush, and finally "Swallowing adjusted diet 4," which is soft enough to be easily cut with chopsticks or a spoon and is similar to regular food, at the very bottom.

[0011] The food - cooking assisting composition of the present invention is used for the purpose of improving the shape - retaining property of food and drink products, and does not particularly limit the target food and drink products and the form of the resulting food and drink products. For example, when referring to the above - mentioned swallowing - food classification, the swallowing foods ranging from "swallowing - adjusted food 1j" of pudding - like / mousse - like food to "swallowing - adjusted food 2" of mixer - paste food are taken as a guide.

[0012] The food - cooking assisting composition in the present invention is characterized by containing a cold - water - insoluble starch degradation product and tapioca starch in a ratio of 100:3 to 99.

[0013] Tapioca starch generally refers to starch obtained from tapioca as a raw material. However, the tapioca starch in the present invention includes tapioca starch treated with hypochlorous acid for the purpose of sterilization and bleaching. Specifically, it includes those obtained by adding a very small amount of hypochlorous acid of 0.2 parts by mass or less to 100 parts by mass of tapioca starch and then performing a water - washing treatment. On the other hand, the tapioca starch in the present invention does not include starch processed using any one or more of a cross - linking agent, an etherifying agent, and an acetylating agent, nor substantially gelatinized starch.

[0014] The starch degradation product is a product obtained by decomposing starch with an enzyme or an acid. Many of the commercially available ones are cold - water - soluble types, but there are also cold - water - insoluble types with a low degree of degradation by adjusting the type of enzyme and the reaction time. The DE (abbreviation of Dextrose Equivalent. When completely decomposed and all become glucose, it becomes DE100.) of the cold - water - insoluble type of starch degradation product is very low, being 0.2 - 5 or 0.2 - 3, which is one of the characteristics.

[0015] The "cold - water - insoluble starch degradation product" referred to in the present invention, as described above, in addition to having a very low DE of 0.2 - 5 or 0.2 - 3, once dissolves when the suspension is heated to 90 °C or higher, but when cooled to 10 °C and 5 minutes have passed, most of it becomes insoluble and turns white and solidifies. The cold - water - insoluble starch degradation product referred to in the present invention has (A) the total of DP1 - 7 in the sugar composition being 5% or less, (B) the total of DP8 - 19 in the sugar composition being 10% or more, and (C) 10 3 <N (molecular weight) ≦ 10 4is preferably 30 to 72%, and in addition, (D) 10 4 <N (molecular weight) ≤ 10 5 is more preferably 50 to 20%.

[0016] As a method for obtaining the cold-water-insoluble starch degradation product of the present invention, for example, a method of allowing a debranching enzyme to act on a starch suspension at a temperature at which the starch is not completely gelatinized and terminating the enzyme reaction when the DE reaches 0.2 to 5 or 0.2 to 3 can be mentioned. More specifically, a 15 to 45% (w / w) starch suspension is adjusted to pH 4.0 to 6.0 with hydrochloric acid or the like, and a commercially available isoamylase or pullulanase preparation (for example, "Promozym D6" of Novozymes Japan) is added so as to be 0.1 to 5.0% (v / w starch) and reacted at 40 to 60°C. A method of terminating the reaction by enzyme deactivation treatment (85°C or higher for about 10 minutes) when the DE reaches 0.2 to 5 or 0.2 to 3 can be mentioned.

[0017] The starch used as a raw material for the cold-water-insoluble starch degradation product of the present invention may be extracted from plants containing relatively large amounts of starch, such as corn, waxy corn, sweet potato, wheat, glutinous rice, japonica rice, glutinous rice, potato, waxy potato, tapioca, waxy tapioca, sago, and pea. Although it is not particularly limited, it is preferable to select wheat, pea, or potato, and more preferably to select potato starch.

[0018] The food cooking aid composition of the present invention essentially contains the above-mentioned cold-water-insoluble starch degradation product and tapioca starch. From the viewpoint of shape retention, the blending ratio preferably contains tapioca starch in an amount exceeding 0 and less than 100 parts by mass with respect to 100 parts by mass of the cold-water-insoluble starch degradation product, and more preferably contains 3 to 99 parts by mass.

[0019] As described above, the food cooking auxiliary composition of the present invention, which contains a poorly soluble starch hydrolysate and tapioca starch, is added to and used in liquid or pasty foods. The amounts of the poorly soluble starch hydrolysate (A parts by mass) and tapioca starch (B parts by mass) used per 100 parts by mass of the liquid or pasty food (the food before the addition of the composition of the present invention is also called the "food material" to distinguish it from the finished mousse-like food) are preferably adjusted so that "B≧6-A", and more preferably "B≦8-0.5A". The amount of tapioca starch added is preferably adjusted to a range of 0.5 to 4.0 parts by mass per 100 parts by mass of the food material. By heating and cooling the suspension adjusted to this range, a mousse-like food with good shape retention is obtained. The obtained mousse-like food can be filled into a squeezer or the like and squeezed out to easily provide meals that are similar in shape to regular meals, such as hamburger steak, boiled fish, omelette, pork with ginger, and curry, which can particularly stimulate the appetite of people with difficulty in chewing and swallowing.

[0020] As described above, the cooking auxiliary composition of the present invention must contain the poorly soluble starch hydrolysate and tapioca starch in the above-mentioned ratio and amount, but a cold water-soluble starch hydrolysate can also be used in combination to improve smoothness when chewing and swallowing for people with difficulty in chewing and swallowing. The type of starch hydrolysate is not particularly limited, but DE2 to 5 is preferred, and the amount added is also not particularly limited, but it is preferred to use it in combination when the content of the poorly soluble starch hydrolysate in the food is relatively small, about 5 to 10 parts by mass, and it is preferred to add it in a ratio of 1 to 10 parts by mass or 1 to 5 parts by mass per 100 parts by mass of the poorly soluble starch hydrolysate.

[0021] The cooking auxiliary composition of the present invention may contain any auxiliary ingredients, for example, seasonings such as salts, sugars, amino acids, spices, colorings, etc. However, in the case of materials that impart viscosity to foods and beverages, such as xanthan gum, it is preferable to use only a very small amount so as not to inhibit the effects of the cooking auxiliary composition of the present invention.

[0022] The present invention will be described in detail below, but the present invention is not limited thereto. EXAMPLES

[0023] <Evaluation method> A starch hydrolysate or a starch hydrolysate and starch were added to 100 parts by mass of commercially available orange juice (100% concentrated reconstituted juice, Morinaga Milk Industry's product "SUNKIST") as appropriate, and the mixture was stirred and heated to 90°C and then cooled overnight in a refrigerator at 4°C to prepare a mousse-like product. The texture of this mousse-like product and its properties when squeezed out of a piping bag (shape retention) were evaluated. The shape retention was evaluated by visual inspection immediately after squeezing and 30 minutes later according to the indices in Table 1, and the texture was evaluated by tasting according to the indices in Table 2. Shape retention of 4 points or more was considered to be acceptable, and texture of "good" was considered to be acceptable.

[0024] [Table 1]

[0025] [Table 2]

[0026] First, 3, 5, 7, 10, and 20 parts by mass of a poorly cold water-soluble starch hydrolysate (corresponding to sample No. 1 in Table 3) were added to 100 parts by mass of commercially available orange juice (100% concentrated reconstituted juice, Morinaga Milk Industry's product "SUNKIST") and the properties when heated and cooled were examined. When 7 parts by mass or more were added, the shape retention was good, but when 5 parts by mass or more was used, the texture became rough (Table 4). Therefore, we decided to try a different approach and tried combining Sample No. 1 (5%) with various starches (1%). When we tried combining it with tapioca starch, the texture became much smoother (Table 5).

[0027] [Table 3]

[0028] [Table 4]

[0029] [Table 5]

[0030] It was found that when tapioca starch was used in combination with a starch hydrolysate that is poorly soluble in cold water (sample No. 1), both shape retention and texture were improved, so we decided to conduct a detailed study on the use of tapioca starch in combination with processed starch. The shape retention and texture of the samples (1%) of bleached tapioca starch (MKK-100, a product of Matsutani Chemical Industry Co., Ltd.), crosslinked tapioca starch (Food Starch T1, a product of Matsutani Chemical Industry Co., Ltd.), crosslinked tapioca starch (SMS707, a product of Matsutani Chemical Industry Co., Ltd.), or crosslinked tapioca starch (Pine Bake CC, abbreviated as PBCC, a product of Matsutani Chemical Industry Co., Ltd.) shown in Table 6 below, combined with the poorly soluble cold water starch hydrolysate (5%) were evaluated in the same manner as described above. As a result, both the shape retention and texture were good when the poorly soluble cold water starch hydrolysate was used in combination with bleached tapioca starch (MKK-100) (Table 6).

[0031] [Table 6]

[0032] Next, the appropriate amounts of the poorly soluble starch hydrolysate (sample No. 1) and MKK-100 to be added were examined (Tables 7 to 10). As a result, it was found that when the amount of poorly soluble starch hydrolysate to be added was A parts by mass and the amount of tapioca starch to be added was B parts by mass, a mousse-like food product that is easy to swallow and has good shape retention and texture could be obtained when the two requirements A>B and B=0.5 to 4.0 were satisfied and B was (8-0.5A) or less and (6-A) or more (Tables 7 to 10).

[0033] [Table 7]

[0034] [Table 8]

[0035] [Table 9]

[0036] [Table 10]

[0037] The effect when starch hydrolysates other than those sparingly soluble in cold water (samples No. 2 to 4 in Table 3) were used was confirmed. To 100 parts by mass of commercially available orange juice (100% concentrated reconstituted juice, Morinaga Milk Industry's product "SUNKIST"), 15 parts by mass of any of the starch hydrolysate samples No. 2 to 4 in Table 3 above and 0.5 parts by mass of MKK-100 were added, stirred and heated to 90°C, and then cooled to 4°C to obtain a mousse-like food. When the properties of the mousse obtained when squeezed out into a piping bag were confirmed, only the mousse using sample No. 2 had good shape retention. However, the texture was dry and undesirable.

Claims

1. A food cooking auxiliary composition comprising a cold water insoluble starch hydrolysate (A parts by mass) and tapioca starch (B parts by mass) with A>B.

2. A food cooking auxiliary composition comprising 100 parts by mass of a liquid or paste-like food material, a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) under the following conditions (1) to (4): (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A.

3. A mousse-like food comprising a poorly soluble cold water starch hydrolysate (A parts by mass) and tapioca starch (B parts by mass) with A>B.

4. A mousse-like food product comprising 100 parts by mass of a liquid or paste-like food material, a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) under the following conditions (1) to (4): (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A.

5. A method for producing a mousse-like food, comprising adding a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) to 100 parts by mass of a liquid or paste-like food material under the following conditions (1) to (4), heating and cooling the mixture: (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A.

6. A method for improving the shape retention of a mousse-like food product, comprising adding a poorly soluble starch hydrolyzate (A parts by mass) and tapioca starch (B parts by mass) to 100 parts by mass of a liquid or paste-like food material under the following conditions (1) to (4), heating and cooling the mixture: (1) A>B (2) 0.5≦B≦4.0 (3) B≦8-0.5A (4) B≧6-A.

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