Granule for cooking containing anthocyanin pigment-containing corn, heated food and method for producing the same

Abstract

To provide granules for cooking, which allow enjoyment of a color tone change due to a pH change with a pigment of a material itself and can easily be cooked.SOLUTION: Granules for cooking contain a grain material containing anthocyanin pigment-containing corn. The grain material has a particle size of 53 μm to 2.0 mm, and the anthocyanin pigment content of the grain material is 5 mg / 100 g to 100 mg / 100 g. In the granules for cooking, the proportion of amylopectin in the total starch of the grain material is 70% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powder or granule for cooking containing anthocyanin pigment-containing corn, and also to a cooked food product using the powder or granule for cooking and a method for producing the same. [Background technology]

[0002] Corn is eaten around the world as a staple food and as a sweet treat, with corn flour used to make tacos and cornbread, and coarsely ground corn grits used to make muffins and other sweets. Corn is also used as a porridge-like paste and as an ingredient in alcoholic beverages such as bourbon and chicha.

[0003] The edible part of corn is the kernel, and there are varieties such as dent varieties and waxy varieties, which have different starch properties. Corn also comes in a variety of colors, including yellow, red, purple, and white. In particular, red and purple varieties contain anthocyanin pigments, which are functional components, and the differences in color depend on their concentration and chemical structure.

[0004] Numerous plants and food ingredients contain anthocyanin pigments, which are used for their functional ingredients and as coloring agents in confectioneries. Typical examples include purple sweet potatoes and blueberries. Anthocyanin pigments are known to have various physiological effects when used in functional health foods and fermented alcoholic beverages. For example, Patent Document 1 reports that they have the ability to remove reactive oxygen radicals, Patent Document 2 reports that they can be used as skin anti-aging agents, and Patent Document 3 reports that they have anti-influenza virus activity.

[0005] Anthocyanin pigments are water-soluble and are known to change color depending on the pH of their aqueous solutions or contents. They exhibit a purple color at pH levels around 7, and a reddish color at pH levels below 7, with the color intensity increasing as the pH decreases. When using anthocyanin pigments, powders obtained by drying and pulverizing plants containing anthocyanin pigments, or extracts obtained by hot water extraction or lower alcohol extraction, are prepared and added to aqueous solutions or food materials as additives to color them. In addition to simply coloring food materials, some food materials also exhibit color changes when the pH is adjusted after addition. For example, Patent Document 4 discloses a method for changing the color of dried noodles.

[0006] There are also known cases where letters are written on baked goods containing anthocyanin pigments using fruit juice acid solution (for example, Non-Patent Document 1). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 9-241637 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-119166 [Patent Document 3] Japanese Patent Application Laid-Open No. 2001-316399 [Patent Document 4] Patent No. 5146862 [Non-patent literature]

[0008] [Non-Patent Document 1] Megumi Kumazawa, "Try it at home! Let's make color-changing pancakes," [online], Edited and reprinted from the Chemistry Daisuki Club Newsletter No. 35 (published February 20, 2017), Chemical Society of Japan, [Retrieved April 16, 2024], Internet<URL:https: / / kdc.csj.jp / learning / item_55.html> Summary of the Invention [Problem to be solved by the invention]

[0009] There are many foods that contain high concentrations of anthocyanin pigments and can be used directly as staple foods, rather than as additives. Examples include purple sweet potatoes, purple potatoes, black rice, and black soybeans. However, these foods often have poor taste, and very few people consume them daily. For this reason, they are simply used as additives, mixed with flour and other foods, to create sweets or as binders for added color.

[0010] Furthermore, purple sweet potatoes, purple potatoes, black beans, and black soybeans contain a high amount of anthocyanin pigments in their natural form, making it difficult to beautifully express the colors and variations that can be achieved by applying fruit juice acid solution to baked goods and other products.

[0011] Furthermore, in Non-Patent Document 1, although there is a difference in color tone, the color develops in the alkaline blue region, making it difficult to see the appetizing color change. To correct this, it is necessary to adjust the pH color tone by adding sodium bicarbonate, but this is an external addition and is not due to the inherent properties of the food material.

[0012] In view of these circumstances, an object of the present invention is to provide a powder or granule for heat cooking that allows for the enjoyment of color changes due to pH changes using the pigments of the ingredients themselves and that can be easily cooked. Another object of the present invention is to provide a heated food product using the powder or granule for heat cooking and a method for producing the same. [Means for solving the problem]

[0013] The present inventors have conducted extensive research to solve the above problems, and as a result have found that the following invention meets the above object, thereby completing the present invention.

[0014] That is, the present invention relates to the following inventions. <1> A powder or granule for heat cooking containing a grain material including anthocyanin pigment-containing corn having an anthocyanin pigment content of 1 mg / 100 g or more, wherein the grain material has a particle size of 53 μm to 2.0 mm, an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g, and a proportion of amylopectin in the total starch of the grain material is 70% or more. <2> The grain material comprises the anthocyanin pigment-containing corn and grains other than the anthocyanin pigment-containing corn. <1> The powder or granule for cooking according to claim 1. <3> The food material contains one or more selected from the group consisting of vitamin A or carotenoid, vitamin A, carotenoid, seasoning, and sweetener. <1> or <2> The powder or granule for cooking according to claim 1. <4> The said food product is used as a raw material for obtaining food products that can be discolored by an acidic solution. <1> from <3> The powder or granule for cooking according to any one of the preceding claims. <5> The powder or granule for heating and cooking is contained in a heat-resistant container having a shape that allows a liquid to be poured in an amount of 1 to 6 times by mass of the powder or granule for heating and cooking. <1> from <4> The powder or granule for cooking according to any one of the preceding claims. <6> The above <1> from <5> 10. A cooked food product obtained by heating a dough containing the powder or grain for cooking according to any one of the above items and a liquid. <7> The grain material has a portion discolored by a reaction between an anthocyanin pigment in the grain material and an acidic solution. <6> A heated food product according to claim 1. <8> The above <1> from <5> 10. A method for producing a heated food product, comprising a heating step of heating a dough containing the powder or grain for heat cooking according to any one of claims 1 to 9 and a liquid. <9> The heating is performed in a microwave oven. <8> A method for producing a heated food product according to claim 1. <10> Before the heating step, a step of mixing the powder and granules for cooking with the liquid and an acidic solution to prepare the dough having discolored portions due to a reaction between the anthocyanin pigment in the grain material and the acidic solution is carried out. <8> or <9> A method for producing a heated food product according to claim 1. <11> and a reaction step of contacting at least a part of the surface of the heated dough with an acidic solution after the heating step, thereby causing a color change due to a reaction between the anthocyanin pigment in the grain material and the acidic solution. <8> or <9> A method for producing a heated food product according to claim 1. <12> In the reaction step, the acidic solution is used to draw letters or figures on the surface of the heated dough, thereby discoloring the dough into the shape of the letters or figures, thereby producing a patterned food product. <11> A method for producing a heated food product according to claim 1. [Effects of the Invention]

[0015] The present invention provides a powder or granule for heat cooking that allows users to enjoy the color change caused by pH changes due to the pigments of the ingredients themselves, and that can be easily cooked. Another object of the present invention is to provide a heated food product using the powder or granule for heat cooking, and a method for producing the same. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a schematic diagram illustrating the powder and granule for cooking with heat of the present invention and a cooking method thereof. FIG. [Figure 2] FIG. 2 is a schematic diagram illustrating another embodiment of powder or granule for cooking with heat of the present invention and a cooking method thereof. [Figure 3] FIG. 1 is a schematic diagram showing an example of how an acidic solution is used to discolor the surface of a heated fabric. [Figure 4] FIG. 10 is a schematic diagram showing another example of how an acidic solution can be used to discolor the surface of a heated fabric. [Figure 5] 1 is a photograph of the paste obtained in Production Example 1-1. [Figure 6] 1 is a photograph showing the appearance of a paste using the powder particles (f) obtained in Production Example 5 10 minutes after heating. [Figure 7] 1 is a photograph showing the appearance of a paste using the powder (g) obtained in Production Example 5 10 minutes after heating. DETAILED DESCRIPTION OF THE INVENTION

[0017] The following describes in detail an embodiment of the present invention, but the following description of the constituent elements is one example (typical example) of an embodiment of the present invention, and the present invention is not limited to the following content unless the gist of the present invention is changed. Note that when the expression "to" is used in this specification, it is used as an expression including the numerical values ​​or physical property values ​​before and after it.

[0018] 1. Powder for cooking The present invention relates to a powder or granule for heat cooking containing a grain material including anthocyanin pigment-containing corn having an anthocyanin pigment content of 1 mg / 100 g or more, wherein the grain material has a particle size of 53 μm to 2.0 mm, an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g, and a proportion of amylopectin in the total starch of the grain material is 70% or more (hereinafter, this may be referred to as the "powder or granule for heat cooking of the present invention").

[0019] The powder and granules for cooking of the present invention are powder and granular foods whose main ingredient is a grain material containing anthocyanin pigment-containing corn. Here, "powder and granules" refers to a particle size of 2.0 mm or less, and encompasses both "powder" and "granules." A particle size of 2.0 mm or less refers to a size that passes through a 2 mm mesh sieve as specified in JIS Z8801-1:2019. "Powder and granules" encompasses both "powder" and "granular." The raw materials incorporated into the powder and granules for cooking of the present invention may be in the form of pulverized materials (including crushed materials) or granulated materials obtained by granulating pulverized materials or crystals. If the particle size is 2.0 mm or less, they may be used as is without grinding (including crushing). Furthermore, when multiple raw materials are included, they may be in different forms, such as pulverized materials and granulated materials.

[0020] The powder and granules for heat cooking of the present invention are food products in an unheated state, and are prepared by mixing the powder and granules for heat cooking of the present invention with a liquid to prepare a dough, which is then cooked and eaten. The powder and granules for heat cooking of the present invention are easy to prepare, as they can be eaten simply by adding a liquid and heating. In particular, as will be described later, cooking can be easily performed in a short time by using a microwave oven.

[0021] Since corn is a non-allergenic staple food, the inclusion of corn containing anthocyanin pigments has the advantage of making it easier to design food products even when allergies are taken into consideration.

[0022] Furthermore, the granular product for heat cooking of the present invention contains a grain material with a specific particle size, a specific anthocyanin pigment content, and a specific amylopectin content. Because of this composition, when contacted with an acidic solution, the anthocyanin pigment in the grain material reacts, resulting in a clear color change. Furthermore, because the granular product has a moderate viscosity, it is possible to apply letters, patterns, etc. to the surface of food using an acidic solution after cooking. Therefore, the granular product for heat cooking of the present invention can also be used as a raw material for producing foods that can be discolored by an acidic solution.

[0023] [Grain ingredients] The grain material contained in the powder and granules for cooking of the present invention includes corn containing anthocyanin pigments, has a particle size of 53 μm to 2.0 mm, an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g, and contains 70% or more of amylopectin in the total starch.

[0024] [Particle size] The grain material contained in the powder or granule for cooking of the present invention has a particle size of 53 μm to 2.0 mm. Note that a particle size of 53 μm to 2.0 mm means that the grain will pass through a sieve (mesh) with openings of 2 mm as specified in JIS Z 8801-1:2019, but will not pass through a sieve (mesh) with openings of 53 μm.

[0025] If the grain size exceeds 2.0 mm, it is difficult to mix with the liquid during cooking, making it difficult to achieve thorough gelatinization. Therefore, short cooking times result in incomplete cooking with a core remaining, and the taste is also poor. On the other hand, if the grain size is less than 53 μm, a bitter taste is generated, resulting in a poor taste. Furthermore, due to a decrease in viscosity, it is difficult to draw letters or shapes on the surface of the dough after cooking using an acidic solution, making it impossible to create letters or shapes.

[0026] [Anthocyanin pigment content] The grain material contained in the powder or granule for heat cooking of the present invention has an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g. The anthocyanin pigment content in this application is a value measured by the pH differential method (reference: Comparison of high-performance liquid chromatography pH differential method in anthocyanin pigment analysis of purple rice and black soybean, Sawai Yusuke et al., 2012).

[0027] If the anthocyanin pigment content in the grain material exceeds 100 mg / 100 g, the color change caused by the acidic solution becomes unclear, making it difficult to fully enjoy the color change. The taste also deteriorates. If the anthocyanin pigment content is less than 5 mg / 100 g, the color change caused by the acidic solution becomes unclear, making it difficult to fully enjoy the color change.

[0028] From the viewpoint of color change, the anthocyanin pigment content in the grain material is preferably 5 mg / 100 g to 50 mg / 100 g, more preferably 6 mg / 100 g to 40 mg / 100 mg, more preferably 7 mg / 100 g to 35 mg / 100 g, even more preferably 8 mg / 100 g to 25 mg / 100 g, and even more preferably 10 mg / 100 g to 20 mg / 100 g.

[0029] [Percentage of amylopectin in total starch] The grain material contained in the powder or granule for cooking of the present invention has an amylopectin content of 70% or more of the total starch. The amylopectin content of the total starch in this application is a value determined by analysis using an amylose / amylopectin measurement kit.

[0030] If the proportion of amylopectin in the total starch of the grain material is too low, the dough will have low viscosity, making it difficult to shape during cooking, and it will be difficult to draw letters or shapes on the surface of the dough after cooking using an acidic solution. If the proportion of amylopectin in the total starch of the grain material is 70% or more, it is easy to adjust the viscosity of the dough, and even when the dough is made into a powder or granular product with added seasonings or sweeteners, it is easy to prepare a dough with appropriate viscosity. The proportion of amylopectin in the total starch of the grain material is preferably 75% or more.

[0031] The grain material contained in the powder and granule for cooking of the present invention has a particle size of 53 μm to 2.0 mm, an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g, and a ratio of amylopectin to the total starch of 70% or more, and may be made of anthocyanin pigment-containing corn, or may be made of anthocyanin pigment-containing corn and cereals other than anthocyanin pigment-containing corn.

[0032] [Corn containing anthocyanin pigments] The flour material includes anthocyanin pigment-containing corn. The anthocyanin pigment-containing corn is blended in the form of powder or granules, such as pulverized (including crushed) corn or granulated corn. When the anthocyanin pigment-containing corn is not pulverized, it is difficult to eat as is due to its hardness, and furthermore, due to the protective effect of the pericarp, only a slight change in color due to the acidic solution is observed. For this reason, pulverization is essential, and pulverization can increase the reactivity of the anthocyanin pigment with the acidic solution.

[0033] In the present application, anthocyanin pigment-containing corn refers to corn containing 1 mg / 100 g or more of anthocyanin pigment, which is a functional ingredient. Since most anthocyanin pigment-containing corn contains anthocyanin pigment in its grain, corn that contains 1 mg / 100 g or more of anthocyanin pigment when the grain (seed) is granulated is usually used. Examples of such corn include corn with purple, red, blue, and black grain (seed) colors.

[0034] Since it is easy to prepare grain materials that exhibit clear color changes, the anthocyanin pigment content of the anthocyanin pigment-containing corn powder and granules is preferably 3 mg / 100 g to 100 mg / 100 g, more preferably 5 mg / 100 g to 50 mg / 100 mg, even more preferably 7 mg / 100 g to 45 mg / 100 g, and even more preferably 8 mg / 100 g to 40 mg / 100 g.

[0035] Grain material made from corn containing anthocyanin pigments is usually obtained by granulating grains (seeds) of corn containing anthocyanin pigments. For example, a corn variety having grains with an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g and an amylopectin ratio of 70% or more to the total starch is selected, and the grains are used as a raw material and milled and classified by known methods without removing the pericarp to obtain a grain material made from corn containing anthocyanin pigments with a particle size of 53 μm to 2.0 mm.

[0036] Alternatively, two or more types of powdered or granular corn containing anthocyanin pigments may be mixed to produce a grain material made from anthocyanin pigment-containing corn. In this case, two or more types of powdered or granular corn containing anthocyanin pigments with an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g may be mixed, or a powdered or granular corn containing anthocyanin pigments with an anthocyanin pigment content of less than 5 mg / 100 g (e.g., 1 mg / 100 g to less than 5 mg / 100 g) may be mixed with a powdered or granular corn containing anthocyanin pigments with an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g to achieve the desired anthocyanin pigment content and amylopectin amount.

[0037] [Cereals other than corn containing anthocyanin pigments] As described above, the grain material contained in the powder / granule for cooking of the present invention may be composed of anthocyanin pigment-containing corn and grains other than anthocyanin pigment-containing corn. Grains other than anthocyanin pigment-containing corn (hereinafter sometimes referred to as "other grains") include not only grains but also tuberous roots and stems that serve as staple foods similar to grains. Examples of other grains include barley, oats, naked barley, rye, oats, wheat, rice, black rice, black soybeans, peas, buckwheat, lentils, millet, foxtail millet, barnyard millet, and corn other than anthocyanin pigment-containing corn (such as dent corn and flint corn); and tuberous roots and stems that serve as staple foods similar to grains, such as yams, potatoes, purple sweet potatoes, and purple potatoes. One or more types of other grains may be used.

[0038] Other grains with large edible portions must be crushed and are blended as crushed or granulated materials. On the other hand, grains with edible portions having a particle size of 53 μm to 2.0 mm, such as millet, foxtail millet, and barnyard millet, can be blended as they are without crushing, or as crushed or granulated materials. Considering ease of digestion, it is preferable to blend them as crushed or granulated materials.

[0039] There are no particular restrictions on other grains, but when allergies are taken into consideration, it is preferable that the powder and granules for cooking of the present invention do not contain wheat flour.

[0040] Furthermore, as long as the anthocyanin pigment content of the grain material can be within the range of 5 mg / 100 g to 100 mg / 100 g, other grains containing anthocyanin pigments may be blended, but considering ease of taste adjustment, the anthocyanin pigment contained in the grain material is preferably derived from anthocyanin pigment-containing corn. Therefore, it is preferable that the other grains do not include grains containing anthocyanin pigments such as black rice, black soybeans, purple sweet potatoes, and purple potatoes.

[0041] Furthermore, anthocyanin-containing corn tends to have a lower vitamin A content than common corn varieties. Therefore, considering the nutritional value of the grain material, the powder or granule for cooking of the present invention preferably contains anthocyanin-containing corn and grains containing vitamin A or carotenoids. Examples of grains containing vitamin A include corn other than anthocyanin-containing corn (i.e., corn with an anthocyanin content of less than 1 mg / 100 g), and examples of such varieties include dent corn and flint corn.

[0042] A grain material consisting of corn containing anthocyanin pigments and grains other than corn containing anthocyanin pigments can be obtained, for example, as follows: First, grains of the corn containing anthocyanin pigments are pulverized without removing the pericarp to obtain a powder with a particle size of 53 μm to 2.0 mm. Separately, suitable pulverization is performed to obtain a powder with a particle size of 53 μm to 2.0 mm of the grains other than corn containing anthocyanin pigments. Next, the powder of the corn containing anthocyanin pigments and the powder of the grains other than corn containing anthocyanin pigments are mixed so that the anthocyanin pigment content is 5 mg / 100 g to 100 mg / 100 g and the proportion of amylopectin in the total starch is 70% or more. In this case, the anthocyanin pigment content and amylopectin ratio can be adjusted by using powder or granules of grains other than the anthocyanin pigment-containing corn, so the anthocyanin pigment-containing corn powder or granules are not limited to those having an anthocyanin pigment content of 5 mg / 100 g to 100 mg / 100 g and an amylopectin ratio of 70% or more in the total starch. For example, if the anthocyanin pigment content in the anthocyanin pigment-containing corn powder or granules is too high, it is mixed with powder or granules of other grains and used after adjusting the anthocyanin pigment content to the desired amount.

[0043] When the grain material is composed of anthocyanin pigment-containing corn and other grains, the content of anthocyanin pigment-containing corn in the grain material is adjusted appropriately depending on the anthocyanin pigment content and amylopectin content, but is usually 20% by mass or more, preferably 30% by mass or more.

[0044] [Ingredients other than grain ingredients] The powder or granule for heat cooking of the present invention may be made from a grain material, but preferably contains ingredients other than the grain material in order to adjust the taste or fortify the nutritional value. Examples of ingredients other than the grain material include dried vegetable powder, vegetable extract powder, dried fruit powder, fruit extract powder, egg powder, mushroom powder, cheese powder, dietary fiber, vitamins, minerals, seasonings, sweeteners, and flavorings. The ingredients other than the grain material may be one type or two or more types.

[0045] In particular, the powder or granule for cooking of the present invention preferably contains one or more selected from the group consisting of food materials containing vitamin A or carotenoids, vitamin A, carotenoids, seasonings, and sweeteners. Nutritional enrichment is possible by including food materials containing vitamin A or carotenoids. Food materials containing vitamin A or carotenoids can be appropriately cooked, and then powdered and granulated by known methods such as freeze-drying or spray-drying, and then blended. Furthermore, when food materials containing vitamin A or carotenoids are included, the food materials may be one type or two or more types.

[0046] Foods containing vitamin A or carotenoids include pumpkin, basil, mustard greens, chili peppers, cheese, egg yolk, eggs, spinach, carrots, chives, shiso leaves, etc. Carotenoids that are converted into vitamin A in the body, such as beta-carotene, are preferred.

[0047] By including seasonings and sweeteners, the effort of seasoning can be omitted, making cooking easier. Examples of seasonings include salt, sugars, soy sauce, monosodium glutamate, meat extract, vegetable extract, seafood extract, yeast extract, and amino acids. These may be used alone or in combination of two or more.

[0048] Examples of sweeteners include sugars such as sugar, glucose, maltose, fructose, starch syrup, isomerized sugar, isomaltooligosaccharide, trehalose, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, lactosaccharose, soybean oligosaccharide, raffinose, and lactose; sugar alcohols such as sorbitol, mannitol, maltitol, reduced starch syrup, reduced palatinose, xylitol, and erythritol; natural sweeteners such as stevia, licorice, and honey; and artificial sweeteners such as saccharin, aspartame, acesulfame K, and sucralose. These may be used alone or in combination of two or more.

[0049] In addition, when the purpose is to change the color after cooking, it is preferable that the powder or granule for cooking of the present invention does not contain anything that affects the pH, such as baking soda, alum, acidic fruit juice, or a pH adjuster.

[0050] The proportion of grain material in the powder or granule for heat cooking of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. By including grain material in such a proportion, it is easy to shape the dough and to cook it.

[0051] The powder / granule for heat cooking of the present invention primarily utilizes anthocyanin pigments contained in grain materials (particularly anthocyanin pigments contained in anthocyanin-containing corn), and preferably does not contain isolated anthocyanin pigments or other food ingredients (plants) containing anthocyanin pigments. Therefore, the anthocyanin pigment content in the powder / granule for heat cooking of the present invention is preferably 5 mg / 100 g to 50 mg / 100 g, more preferably 6 mg / 100 g to 40 mg / 100 g, more preferably 7 mg / 100 g to 35 mg / 100 g, even more preferably 8 mg / 100 g to 25 mg / 100 g, and even more preferably 10 mg / 100 g to 20 mg / 100 g.

[0052] The color of the powder and granules for heat cooking of the present invention is grayish blue-purple to reddish purple, or gray. When used as a heated food, the color of the powder and granules for heat cooking of the present invention is preferably grayish blue-purple to purple, or gray, because the color can be clearly changed by adding an acidic solution. In terms of the Munsell color scale, the color of the powder and granules for heat cooking of the present invention is preferably a chromatic color with a hue in the range of 10B to 7.5RP, a value of 3 to 8, and a saturation of approximately 6 or less, and achromatic color with a value of approximately 5 to 8. For the chromatic color of the powder and granules for heat cooking of the present invention, it is more preferable that the hue be in the range of 2.5PB to 5RP, a value of 4 to 8, and a saturation of 6 or less, more preferably a hue be in the range of 2.5PB to 10P, a value of 5 to 8, and a saturation of 6 or less, and even more preferably a hue be in the range of 2.5PB to 7.5P, a value of 5 to 8, and a saturation of 4 or less. In the case of achromatic colors, a brightness of 6 to 7 is more preferable.

[0053] [Embodiments of powder and granules for cooking] The powder or granule for heat cooking of the present invention can be packaged in one to several servings, for example, 20 g to 500 g of the powder or granule for heat cooking can be contained in a packaging member (such as a bag or container).

[0054] 1 and 2 are schematic diagrams illustrating the powder and granules for cooking with heat of the present invention, which are individually packaged for one meal, and a cooking method thereof.

[0055] In Fig. 1, 20g to 100g of powder or granules for cooking 1 is packed in a bag-shaped individual packaging member 2 (Fig. 1(a)). In this configuration, the individual packaging member 2 is opened, the powder or granules for cooking 1 is transferred to a heat-resistant container 3 (Fig. 1(b)), a liquid 4 such as water is added (Fig. 1(c)), and the food is heated in a microwave oven 6 or the like (Fig. 1(c)), whereby a cooked food 5 can be easily prepared (Fig. 1(d)), which can be eaten immediately whenever desired.

[0056] The powder or granule 1 for use in heat cooking of the present invention shown in Figure 2 is contained in a heat-resistant container 7 that is shaped so that a liquid having a volume of 1 to 6 times the mass of the powder or granule 1 can be poured therein. In Figure 2, 20 g to 100 g of the powder or granule 1 for use in heat cooking is contained in a disposable plastic heat-resistant container 7 of 200 mL to 600 mL, and the heat-resistant container 7 is sealed with a lid 8 (Figure 2(a)). In this configuration, a heated food 5 can be easily prepared (Figure 2(d)) by opening the lid 8 of the heat-resistant container 7, adding a liquid 4 such as water (Figure 2(b)), and heating it in a microwave oven 6 or the like (Figure 2(c)). This allows the food to be eaten immediately whenever desired, without the need for a separate heat-resistant container.

[0057] The granular material for heat cooking of the present invention can also be used as an ingredient for foods that can be enjoyed by adding an acidic solution to change their color. Therefore, it can be provided as a food set that includes the granular material for heat cooking of the present invention and an acidic solution packaged separately from the granular material for heat cooking of the present invention. By providing the granular material for heat cooking of the present invention and the acidic solution as a set, after cooking with the granular material for heat cooking of the present invention, it is possible to enjoy drawing shapes or letters on the surface of the food using the included acidic solution.

[0058] The powdered or granular material for cooking may be placed in a bag or heat-resistant container together with dried ingredients. The dried ingredients are dried food materials that are larger than the powdered or granular material and do not pass through a sieve with a mesh size of 2 mm. The dried ingredients are not particularly limited, but include vegetables such as pumpkin, basil, mustard greens, chili peppers, spinach, carrots, chives, and shiso leaves; mushrooms, eggs, and cheese.

[0059] Alternatively, a dough may be prepared by mixing the powder or granules for cooking with a liquid, and the dough may be filled into a bag or a heat-resistant container. For example, if the dough is filled into a retort pouch, it can be cooked in a microwave oven or in a hot water bath. The dough mixed with the powder or granules for cooking with a liquid will be described later.

[0060] 2. Heated foods and their manufacturing methods The present invention relates to a heated food product (hereinafter, sometimes referred to as "heated food product of the present invention") obtained by heating a dough containing the above-mentioned powder or grain for heat cooking of the present invention and a liquid. The heated food product of the present invention can be in the form of food products such as polenta, okonomiyaki, pancakes, crepes, bread, baked goods, etc.

[0061] The heated food product of the present invention can be produced by a production method including a heating step of heating a dough containing the powder or grain for heat cooking of the present invention and a liquid.

[0062] [material] The dough is made by mixing the powder and granules for cooking with a liquid. When making the dough, ingredients other than the powder and granules for cooking and the liquid, such as ingredients, seasonings, sweeteners, etc., may be mixed as appropriate.

[0063] The liquid is not particularly limited, and examples that can be used include water, milk, soy milk, squeezed juice, other polymer liquids, beaten eggs, etc. Other high-moisture liquids include tree sap, seawater (deep ocean water, etc.), sports drinks, carbonated drinks, coffee extracts, teas, whey, lactic acid bacteria drinks, etc. These may be used alone or in combination of two or more.

[0064] In addition, when preparing a heated food that changes color after cooking, a liquid other than a liquid with a high acidity (low pH), such as fruit juice, is used.

[0065] The mass ratio of liquid to grain ingredients in the dough is adjusted appropriately depending on the form of the heated food, etc., but is preferably 1 to 6, and more preferably 1.5 to 4.5. If there is too much liquid, the dough may become too fluid or soft, making it difficult to cook.

[0066] [heating] The heating method is not particularly limited, and examples include heating with a microwave oven, heating with an electric cooking appliance such as an induction cooker, heating with gas, heating with steam, heating using a rice cooker, etc. Among these, heating with a microwave oven is preferred because it allows cooking in a very short time.

[0067] The heating time is set appropriately depending on the heating method, amount of liquid, etc. For example, when using a microwave oven, it is about 4 to 10 minutes, or about 5 to 10 minutes. When using steam, it is 15 minutes or more (for example, about 15 minutes to 1 hour). When the powder or grain for cooking of the present invention and liquid are simmered in a pot, it is 10 minutes or more (for example, about 10 to 40 minutes) after boiling.

[0068] The general cooking time for grains is about 50 minutes for cooked rice, about 3 hours for bread due to the fermentation process, and about 30 minutes for tortillas. On the other hand, the powder and granules for cooking with heat of the present invention can be cooked in a relatively short time, and in particular, cooking can be completed within 5 minutes after adding liquid when cooked in a microwave oven.

[0069] In the case of instant noodles, cooking is performed after hot water is prepared using an instant kettle or the like, and when the time required to boil water is taken into consideration, the cooking time for the heated food of the present invention using a microwave oven is as short as the total cooking time for instant noodles.

[0070] The following production examples are given as examples of cooked foods produced by heating a dough containing the powder or grain for cooking of the present invention and water. (a) A method in which cooking powder and water are placed in a heat-resistant container, pot, or rice cooker, mixed, and then heated. (b) Put the cooking powder and water into a pot and heat while mixing. (c) A method in which water is placed in a pot and heated, and when the water boils, the cooking powder is added and further heated while mixing the cooking powder with the water. (b) A method of heating a retort pouch filled with a mixture of cooking powder and water in a microwave oven or in a hot water bath.

[0071] The heated food of the present invention can change its color beautifully by reacting the anthocyanin pigment with an acidic solution. Therefore, the heated food of the present invention can be a food that can be eaten as is without taking advantage of the color change, but it is preferable to use the color change.

[0072] By bringing the anthocyanin pigment contained in the grain material into contact with an acidic solution, a heated food product can be produced that has portions that have been discolored by the reaction between the anthocyanin pigment in the grain material and the acidic solution.

[0073] There are no limitations on the acidic solution as long as it is edible and has a pH of 5.0 or less, and examples include lactic acid, acetic acid, tartaric acid, citric acid, malic acid, and ascorbic acid.

[0074] To obtain a heated food in which the color tone of the interior of the heated food has changed entirely or partially, the following steps are carried out: mixing the powder or granule for heat cooking of the present invention with a liquid and an acidic solution to prepare a dough having portions discolored by the reaction between the anthocyanin pigment in the grain material and the acidic solution; and heating the dough. This results in a heated food in which the color tone has changed entirely or partially. In this case, the heating step may be carried out after the dough-making step, or the dough-making step and part of the heating step may be carried out simultaneously, so that heating is carried out while the dough is being made.

[0075] If an acidic solution is mixed before heating, a dough with a changed color tone will be obtained, but the starch may harden, resulting in a poor taste or making it difficult to mix with the powder and granules for cooking of the present invention, so it is preferable to contact the dough with the acidic solution after heating.

[0076] When obtaining a heated food product whose surface has been discolored entirely or partially, a reaction step is carried out in which an acidic solution is brought into contact with at least a portion of the surface of the heated dough, causing discoloration through a reaction between the anthocyanin pigment in the grain material and the acidic solution.

[0077] For example, in the reaction step, letters or figures can be drawn on the surface of the heated dough with an acidic solution, causing the surface to change color in the shape of the letters or figures, resulting in a patterned food. As described above, the letters or figures drawn with the acidic solution react with the anthocyanin pigment and change color, so the drawn letters or figures appear on the surface of the food, resulting in a patterned food.

[0078] The method for contacting the surface of heated dough with the acidic solution is not particularly limited, and known methods such as dripping, coating, spraying, and inkjet printing can be used. Figures 3 and 4 are schematic diagrams showing how the surface of heated dough is discolored using an acidic solution. Figure 3 shows an example of discoloration achieved by spraying acidic solution 10 onto the surface of heated dough (heated food product 5) using a sprayer 11, with the color tone of area 12 where acidic solution 10 has been sprayed changing. Figure 4 shows an example of discoloration achieved by applying acidic solution 10 to the surface of heated dough (heated food product 5) using a brush 13, with the color tone of area 14 where acidic solution 10 has been applied changing.

[0079] The color of the surface of the heated dough is usually grayish blue-purple to reddish purple, or gray. When the dough comes into contact with the acidic solution, the anthocyanin pigment reacts with the acidic solution, causing the color to change to a reddish purple to reddish color compared to the color before contact with the acidic solution. To achieve a clear color change, the color of the heated dough surface is preferably grayish blue-purple to purple, or gray. In terms of the Munsell color scale, the color of the heated dough surface has a hue in the range of 10B to 7.5RP, a value of 3 to 8, and a saturation of approximately 4 or less for chromatic colors, and a value of approximately 5 to 8 for achromatic colors. To clearly show the change in color tone before and after contact with the acidic solution, the color of the surface of the heated fabric, if chromatic, preferably has a hue in the range of 2.5PB to 5RP, a lightness of 4 to 8, and a saturation of 6 or less; more preferably has a hue in the range of 2.5PB to 10P, a lightness of 5 to 8, and a saturation of 6 or less; even more preferably has a hue in the range of 2.5PB to 7.5P, a lightness of 5 to 8, and a saturation of 4 or less; and even more preferably has a hue in the range of 2.5PB to 7.5P, a lightness of 5 to 7, and a saturation of 2 or less.

[0080] In order to enjoy the color change when eating, it is necessary to bring at least a part of the surface of the cooked food into contact with an acidic solution. By providing the heated food in a state before the color change and the acidic solution together, the eater can draw their favorite letters or shapes on the surface of the heated food and enjoy the color change while eating. [Example]

[0081] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as the gist of the present invention is not changed.

[0082] Several corn varieties were analyzed for anthocyanin pigment content and starch properties. Corn was ground and passed through a 2.0 mm sieve. Anthocyanin pigment content was measured using the pH differential method, and starch properties were measured using an amylose / amylopectin measurement kit (Japan Biocon Co., Ltd.). The analytical results are shown in Table 1.

[0083] [Table 1]

[0084] [Manufacturing Example 1-1] 50 g of the powder for cooking of the present invention, which consists of powder of glutinous anthocyanin pigment-containing corn (3) ground to a particle size of 53 μm to 2.0 mm, and 200 g of water were mixed in a heat-resistant container to prepare a dough, which was then heated at 500 W for 5 to 6 minutes and mixed well to incorporate air, to obtain a paste (corn porridge) with a texture similar to that of yam. The heating time varies depending on the amount of flour, the amount of water, and the ambient temperature, but in this production example, gelatinization did not occur and bitterness remained if the heating time was less than 3 minutes.

[0085] (Color change) By dripping, painting, or spraying a separately prepared acidic juice onto the finished paste, the areas where the acidic juice is spread will develop color, allowing users to create letters and shapes and enjoy the change in color after cooking.

[0086] Figure 5 is a photograph of the resulting paste. The paste shown in Figure 5 was prepared by heating and then drawing a heart-shaped pattern with acidic fruit juice on a central portion 5C of the paste surface 5S using a calligraphy brush. The rest of the paste except for the central portion 5C where the heart shape is drawn is a grayish bluish-purple to purple-ish color, and the central portion 5C where the heart shape is drawn has turned pink (reddish color) due to the reaction between the anthocyanin pigment and the acidic solution.

[0087] [Manufacturing Example 1-2] A paste was obtained in the same manner as in Production Example 1-1, except that a certain amount of acidic fruit juice was mixed into the entire dough. In this case, the color of the entire paste changed and developed to a bright pink color.

[0088] [Manufacturing Example 2] A paste was obtained in the same manner as in Production Example 1-1, except that, instead of the powder of glutinous anthocyanin pigment-containing corn (3) ground to a particle size of 53 μm to 2.0 mm, powder of glutinous anthocyanin pigment-containing corn (3) having a particle size of more than 2.0 mm (i.e., the ground glutinous anthocyanin pigment-containing corn (3) that did not pass through a sieve with a mesh size of 2.0 mm) was used.

[0089] [Manufacturing Example 3] A paste was obtained in the same manner as in Production Example 1-1, except that a powder of glutinous anthocyanin pigment-containing corn (3) pulverized to a particle size of less than 53 μm (i.e., pulverized glutinous anthocyanin pigment-containing corn (3) that had passed through a sieve with a mesh size of 53 μm) was used instead of the powder of glutinous anthocyanin pigment-containing corn (3) pulverized to a particle size of 53 μm to 2.0 mm.

[0090] [Taste evaluation] Nine panelists (eight men and one woman) evaluated the taste of the pastes of Production Examples 1-1, 2, and 3. The evaluation was carried out on a scale of 2 points for excellent, 1 point for average, and 0 point for poor. The panelists had agreed on the evaluation criteria beforehand before conducting the taste evaluation. The results are shown in Table 2.

[0091] [Table 2]

[0092] [Manufacturing Example 4] The following four types of powders and granules for cooking were used to prepare heated foods in the same manner as in Production Example 1-1. Then, an acidic fruit juice solution was applied to the surface of the obtained heated food, and the change in color tone was observed. The color tone before and after the application of the acidic fruit juice solution was determined by photographing the area with and without the acidic fruit juice solution and using a color identification application. The color identification application used was Color Identification, installed from Google Play (registered trademark). Table 3 shows the color tone and color difference before and after the application of the acidic fruit juice solution. Ten measurements were taken, and the most frequently determined result is listed in the upper RGB column of Table 3, and the next most frequently determined result is listed in the lower RGB column of Table 3.

[0093] (Cooking powder used) Powder (a): Powder of common corn varieties with particle size of 53 μm to 2.0 mm Powder (b): A mixture of powder (3) containing anthocyanin pigments with a particle size of 53 μm to 2.0 mm and powder (3) of glutinous rice with a particle size of 53 μm to 2.0 mm (anthocyanin pigment content 3.4 mg / 100 g) Powder (c): Powder of corn (2) containing anthocyanin pigments with a particle size of 53 μm to 2.0 mm Powder (d): Powder of corn (3) containing anthocyanin pigments with a particle size of 53 μm to 2.0 mm Powder (e): Purple glutinous barley powder with a particle size of 53 μm to 2.0 mm (900 g of purple glutinous barley (Daishimochi) from Okayama Prefecture is ground to a particle size of 53 to 2.0 mm)

[0094] [Table 3]

[0095] [Manufacturing Example 5] The following three types of powders and granules for cooking with heat were used to prepare pastes in the same manner as in Production Example 1-1. Then, the changes that occurred at each time point after cooking with heat were observed.

[0096] (Cooking powder used) (f) A powder mixture of 50 g of common corn milled to a particle size of 53 μm to 2.0 mm and 15 g of sugar. (g) A powder mixture of 50g of glutinous anthocyanin-containing corn ground to a particle size of 53μm to 2.0mm and 15g of sugar. (h) Glutinous anthocyanin pigment-containing corn powder pulverized to particle sizes of 53 μm to 2.0 mm

[0097] (Observation results of paste using powder (f)) 0 minutes after cooking: The consistency was low and it was possible to trace it with a brush. After 3 minutes of cooking: The viscosity increased and the surface hardened. Five minutes after cooking: The inside was viscous, but when stirred, the surface became uneven, making it difficult to trace with a brush. 10 minutes after cooking: The mass had hardened enough to be picked up with chopsticks and had become a cake-like mass. It was difficult to trace with a brush, and it was not possible to express beautiful characters such as "tome, hane, harai." Figure 6 is a photograph showing the state 10 minutes after heating.

[0098] (Observation results of paste using powder (g)) 0 minutes after cooking: The consistency was low and it was possible to trace it with a brush. After 3 minutes of cooking: The consistency was low and it was possible to spread it with a brush. Five minutes after cooking: The surface was dry, but the viscosity remained low and it was possible to trace it with a brush. 10 minutes after cooking: The viscosity remained low and it was possible to trace it with a brush, and the color change caused by the reaction with the acidic solution allowed beautiful letters to be written. It was also possible to pick it up with chopsticks, but there were no lumps, and anything that fell onto the surface of the liquid quickly leveled out. Figure 7 is a photograph showing the condition 10 minutes after heating.

[0099] (Observation results of paste using powder (h)) 0 minutes after cooking: The consistency was low and it was possible to trace it with a brush. After 3 minutes of cooking: The consistency was low and it was possible to spread it with a brush. Five minutes after cooking: The surface was dry, but the viscosity remained low and it was possible to trace it with a brush. 10 minutes after cooking: The viscosity remained low and it was possible to trace it with a brush, and the color change caused by the reaction with the acidic solution allowed beautiful letters to be written. It was also possible to pick it up with chopsticks, but there were no lumps, and anything that fell onto the surface of the liquid quickly leveled out.

[0100] [Other manufacturing examples] (Production Example 6) 50 g of powdered corn (2) or (3) containing glutinous anthocyanin pigments, pulverized to a particle size of 53 μm to 2.0 mm, was mixed with 3 g of consommé granules to prepare a powdered corn for cooking. Using this, a dough was prepared in the same manner as in Production Example 1-1, and a paste was obtained by cooking it. Furthermore, by carrying out the same procedure as in Production Example 1-1 or Production Example 2, vivid color changes can be enjoyed.

[0101] (Production Example 7) The glutinous anthocyanin pigment-containing corn (2) or (3) powder pulverized to a particle size of 53 μm to 2.0 mm is mixed with wheat flour so that the anthocyanin pigment content is 5 mg / 100 g to 10 mg / 100 g to prepare a powder for cooking. Beaten eggs are mixed into this and baked in an oven to make baked goods. After baking, a separately prepared acidic fruit juice liquid is dripped, painted or sprayed onto the surface of the baked confectionery. The area where the acidic fruit juice liquid is spread changes color from a grayish blue-purple to reddish purple to a reddish (red to pink) color, and by expressing letters or shapes, you can enjoy the change in color tone after cooking.

[0102] (Production Example 8) The powder and granules for cooking used in Production Example 7 are mixed with water in a weight ratio of 1:1.7, and a citrus paste made from acidic fruit juice, which lowers the pH, is added to prepare a dough. This dough is then used in an oven or the like to make baked goods such as cornbread. The resulting bakery allows the enjoyment of color changes that occur within the bakery during eating. [Industrial Applicability]

[0103] The present invention is useful in the food industry. [Explanation of symbols]

[0104] 1 Powder for cooking 2. Packaging materials 3, 7 Heat-resistant container 4 liquid 5 Heated food 5S surface 5C central part 6. Microwave 8 Lid 10 Acidic Solution 11 Sprayer 12 Area sprayed with acid solution 13 Brush 14 Areas where acid solution was applied

Claims

1. A powder or granule for cooking containing a grain material including anthocyanin pigment-containing corn having an anthocyanin pigment content of 1 mg / 100 g or more, the grain material has a particle size of 53 μm to 2.0 mm; the anthocyanin pigment content of the cereal material is 5 mg / 100 g to 100 mg / 100 g; The proportion of amylopectin in the total starch of the grain material is 70% or more. Powder for heating and cooking.

2. 2. The powder or granule for cooking according to claim 1, wherein the grain material comprises the anthocyanin pigment-containing corn and a grain other than the anthocyanin pigment-containing corn.

3. 3. The powder or granule for cooking according to claim 1, which comprises one or more selected from the group consisting of foodstuffs containing vitamin A or carotenoid, vitamin A, carotenoid, seasonings, and sweeteners.

4. 3. The powder or granule for cooking according to claim 1, which is used as a raw material for obtaining a food product that can be discolored by an acidic solution.

5. 3. The powder or granule for use in heat cooking according to claim 1, which is contained in a heat-resistant container having a shape that allows a liquid to be poured therein in an amount that is 1 to 6 times the mass of the powder or granule for use in heat cooking.

6. A heated food product obtained by heating a dough containing the powder or grain for cooking according to claim 1 or 2 and a liquid.

7. 7. The heated food product according to claim 6, which has a portion discolored by a reaction between an anthocyanin pigment in the grain material and an acidic solution.

8. A method for producing a cooked food, comprising a heating step of heating a dough containing the powder or grain for cooking according to claim 1 or 2 and a liquid.

9. The method for producing a heated food product according to claim 8, wherein the heating is performed in a microwave oven.

10. 9. The method for producing a heated food product according to claim 8, further comprising the step of mixing the powder and granules for heating and cooking, the liquid, and an acidic solution to produce the dough having discolored portions due to a reaction between the anthocyanin pigment in the grain material and the acidic solution.

11. 9. The method for producing a heated food product according to claim 8, further comprising a reaction step of contacting an acidic solution with at least a portion of the surface of the heated dough to cause a color change by reaction between the anthocyanin pigment in the grain material and the acidic solution.

12. The method for producing a heated food product according to claim 11, wherein in the reaction step, the acidic solution is used to draw letters or figures on the surface of the heated dough, thereby discoloring the dough into the shape of the letters or figures, thereby producing a patterned food product.

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