Composition for pre-treatment of food ingredients for cooking, and method for producing cooked food.

Abstract

To provide a pre-treatment composition for which meat, seafood, and other ingredients are applied before cooking, which improves the yield and texture of the resulting cooked food, suppresses the formation of slime on the surface of the ingredients, and reduces manufacturing costs; and to provide a method for producing cooked food that has good yield and texture, suppresses slime on the surface of the ingredients, and reduces manufacturing costs. [Solution] A pre-treatment composition for immersing ingredients before cooking them, characterized by containing unprocessed starch.

Description

Technical Field

[0001] The present invention relates to a pretreatment composition for performing pretreatment of food materials such as meat and seafood before heat-cooking the food materials, and a method for manufacturing a heat-cooked food for heat-cooking the food pretreated with the pretreatment composition.

Background Art

[0002] Heat-cooked foods obtained by heat-cooking food materials such as meat such as chicken, pork, and beef, and seafood such as sea bream, tuna, shrimp, and scallops by baking, deep-frying, steaming, microwave cooking, etc. are cooked not only in households but also in the backyards of restaurants, supermarkets, etc., and in food processing and food manufacturing factories, etc. Generally, when heat-cooking food materials, moisture containing umami such as gravy escapes from the food materials during heat-cooking, not only reducing the yield of the obtained heat-cooked food but also possibly reducing the texture of the food. Therefore, conventionally, in order to improve the yield and texture of food after heat-cooking, pretreatment such as immersing the food materials in a liquid containing seasonings or the like or coating the food materials with a powder containing wheat flour, starch, etc. is performed before heat-cooking.

[0003] As a pretreatment composition for heat-cooking the food materials, by using a mixed starch of two types of starches, a processed starch made from corn starch and a processed starch made from tapioca, A pretreatment composition for improving the yield, etc. is known (see Patent Document 1). Here, since starch has almost no flavor, it is preferably used because it has little influence on the flavor of seasonings contained in food materials and pretreatment compositions. However, it may cause stickiness, and since the stickiness is associated with the spoilage of food materials, it is preferable to have no stickiness.

[0004] The pretreatment composition described in Patent Document 1 above requires processing such as hydroxypropylation phosphate crosslinking for each of the two types of raw starches, so it takes time until productization and there is a limit to reducing manufacturing costs.

Prior Art Documents

[0005] [Patent Document 1] Patent No. 7343965 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] In view of the above circumstances, the object of the present invention is to provide a pre-treatment composition for which meat, seafood, and other ingredients are applied before cooking, which improves the yield and texture of the resulting cooked food product and suppresses the formation of slime on the surface of the ingredients, and which reduces the manufacturing cost of the pre-treatment composition, as well as a method for producing cooked food products that have good yield and texture, suppress slime on the surface of the ingredients, and reduce the manufacturing cost. [Means for solving the problem]

[0007] The present invention provides a pre-treatment composition for immersing food ingredients before cooking them, characterized in that it contains unprocessed starch.

[0008] It is preferable that the gelatinization start temperature of the unprocessed starch is 70°C or lower.

[0009] The pre-treatment composition preferably contains 10 to 90% by mass of the unprocessed starch.

[0010] It is preferable that the unprocessed starch is unprocessed sweet potato starch.

[0011] A method for producing a cooked food product, comprising a pre-treatment step of immersing ingredients in a pre-treatment composition, and a step of heating the pre-treated ingredients, wherein the pre-treatment composition is preferably the pre-treatment composition.

[0012] A method for producing a cooked food product, comprising a pre-treatment step of immersing ingredients in a pre-treatment composition, a seasoning step of immersing the pre-treated ingredients in a seasoning liquid, and a step of heating the seasoned ingredients, wherein the pre-treatment composition is preferably the pre-treatment composition.

[0013] In the method for producing the aforementioned cooked food, it is preferable that the ingredients are meat or seafood. [Effects of the Invention]

[0014] By using the pre-treatment composition and the method for producing cooked foods of the present invention, it is possible to easily produce cooked foods that have good yield and texture, suppress sliminess on the surface of the ingredients, and reduce production costs.

[0015] In the present invention, "pre-treatment composition" refers to a pre-treatment liquid or pre-treatment powder or granule used to prepare ingredients such as meat and seafood before cooking by soaking, coating, or massaging the ingredients, thereby adjusting the flavor and physical properties of the ingredients. Examples include seasoning liquid, immersion liquid, seasoning powder, dusting powder, etc. [Modes for carrying out the invention]

[0016] <Pre-treatment composition> The unprocessed starch in this invention is natural starch that has not undergone any processing treatments such as acetyladipic acid crosslinking, hydroxypropylated phosphate crosslinking, acetylated oxidation, phosphorylation, oxidation, physical treatment involving heat or pressure, or decomposition treatment with acids or enzymes.

[0017] Regarding the yield, starch increases in mass by swelling (gelatinization) when heated, as it absorbs moisture. The ratio of the increase in mass of the food after swelling to the mass of the food before swelling is called the yield. Starch with a high yield at cooking temperatures is preferred.

[0018] The production of unprocessed starch is carried out using general methods for producing natural starch, such as washing, grinding, sieving, refining, dehydrating, drying, and milling the raw materials. However, using limewater during sieving and heating with a boiler during drying are included in general methods for producing natural starch and are not included in the aforementioned processing steps. In other words, the aforementioned chemical treatments and other processing steps are not included in general methods for producing natural starch.

[0019] The aforementioned unprocessed starch preferably has a gelatinization initiation temperature of 70°C or lower, more preferably 65°C or lower, and particularly preferably 60°C or lower. If the temperature exceeds 70°C, the effect of improving the yield and texture of cooked foods may not be sufficiently obtained.

[0020] The pre-treatment composition preferably contains 10 to 90% by mass of the unprocessed starch, more preferably 20 to 80% by mass, particularly preferably 30 to 70% by mass, and most preferably 40 to 60% by mass. If the amount is less than 10% by mass, the yield and texture may not be good, and the effect of suppressing sliminess on the surface of the food may not be sufficiently obtained. If the amount exceeds 90% by mass, the adhesion of the pre-treatment composition to the food may decrease.

[0021] The aforementioned unprocessed starch is not particularly limited as long as it satisfies the gelatinization onset temperature, but it is preferably unprocessed sweet potato starch or unprocessed potato starch, and more preferably unprocessed sweet potato starch. This is because both sweet potatoes and potatoes are root vegetables and yield large quantities when grown in fields, making it easy to stably produce large quantities of high-quality starch. Examples of sweet potato starch varieties with a gelatinization onset temperature of 70°C or lower include "Konamizuki" (gelatinization onset temperature 58°C) and "Quick Sweet" (gelatinization onset temperature 50°C).

[0022] The composition for post-treatment of the present invention may appropriately contain, in addition to the unprocessed starch, materials generally used in compositions for post-treatment, as long as the effects of the present invention are not impaired. For example, water; carbohydrates such as dextrin, oligosaccharide, sucrose, maltose, glucose, fructose, refined sugar, starch syrup, caramel; protein materials such as egg white powder, egg yolk powder, whole egg powder, wheat gluten, milk casein, soy protein; oils and fats such as vegetable oils, animal fats, processed oils, powdered oils; seasonings such as salt, soy sauce, miso, sake, mirin, sodium glutamate, sodium inosinate, sodium guanylate, amino acids; spices such as pepper, sansho pepper, chili pepper, paprika; pastes and extracts derived from livestock meat, seafood, fruits, vegetables; thickeners such as xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, curdlan, and carrageenan; emulsifiers such as glycerin fatty acid ester, lecithin; and others, such as enzymes, various quality improvers, etc. Starches other than the unprocessed starch, for example, starches such as wheat starch, sago starch, rice starch, sweet potato starch, and processed starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination, and flours such as weak flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour, rice flour, barley flour, soy flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and heat-treated grain flours obtained by heat-treating these grain flours may also be contained as long as the effects of the present invention are not impaired.

[0023] <Method for manufacturing heat-cooked food> The present invention relates to a method for producing a cooked food, comprising a pre-treatment step of applying a pre-treatment composition to ingredients, and a step of cooking the pre-treated ingredients, wherein the pre-treatment composition contains the unprocessed starch. By applying a pre-treatment composition containing the unprocessed starch to the ingredients before cooking, as described above, the outflow of flavorful moisture and oils from the ingredients during cooking can be suppressed, improving the yield and texture of the resulting cooked food, and preventing sliminess from forming on the surface of the ingredients. The present invention relates to a method for producing a cooked food, which can be carried out according to conventional methods. For example, ingredients may be soaked in a pre-treatment liquid such as a seasoning liquid or immersion liquid, rubbed into the ingredients using the pre-treatment liquid, or coated or rubbed with pre-treatment powders such as seasoning powder or dusting powder to adhere the pre-treatment composition to the ingredients. Then, depending on the type of cooked food being manufactured, the pre-treated ingredients may be cooked as is, or, if necessary, further coated with a breader or batter, and then baked, deep-fried, steamed, microwaved, or otherwise cooked at an appropriate temperature and for an appropriate time. The pre-treatment composition liquid and the seasoning liquid may be prepared separately, with the former being applied first and then the latter, or the pre-treatment composition liquid containing the seasoning liquid may be prepared and applied in one step. There is no particular limit to the time the pre-treatment composition is left on the ingredients; the ingredients may be coated or rubbed with the pre-treatment composition and then cooked for a short time (a few minutes to a few tens of minutes), or the ingredients may be soaked in the pre-treatment composition for a long time (a few hours to several tens of hours) before cooking. As described above, the cooked food obtained by the manufacturing method of the present invention is a cooked food with good yield and texture, and with suppressed sliminess on the surface of the ingredients.

[0024] In the method for producing heat-cooked foods of the present invention, there are no particular limitations on the ingredients. Examples include baked foods, fried foods, steamed foods, and microwave-cooked foods made from meats such as chicken, pork, and beef, and seafood such as yellowtail, mackerel, salmon, cod, shrimp, and scallops. The production method of the present invention is preferably used when producing baked foods, which tend to have a reduced yield after heating and which tend to develop a slimy surface on the ingredients when using conventional pre-treatment compositions.

Example

[0025] Hereinafter, the present invention will be described in detail by way of examples. The evaluation items and evaluation methods in the examples are as follows.

[0026] (1) Yield The mass of the chicken thigh meat after baking was measured, and the yield (mass %) with respect to the mass of the chicken thigh meat before downstream processing was calculated and evaluated based on the following evaluation criteria. (Yield evaluation criteria) 3 points: 110% or more 2 points: 105% or more and less than 110% 1 point: 100% or more and less than 105%

[0027] (2) Texture and stickiness of the food surface The texture and stickiness of the food surface of the cooked food after baking were evaluated by 5 panelists. Specifically, the evaluation was based on the following evaluation criteria, and the evaluation results were determined through consultation among all panelists. (Texture evaluation criteria) 3 points: Toothfeel can be felt 2 points: Somewhat soft 1 point: Strong fiber feeling, too soft (Evaluation criteria for stickiness of the food surface) 3 points: No stickiness 2 points: Somewhat sticky 1 point: Excessive stickiness (Overall evaluation) The overall evaluation of the total points of the evaluation results of the above three items was shown according to the following criteria. 〇: Total points are 7 - 9 [[ID=第49]] △: Total points are 5 - 6 ×: Total points are 3 - 4

[0028] <Example 1> After weighing the chicken thigh meat, a pre-treatment composition is prepared by mixing 10% by mass of the chicken thigh meat with a pre-treatment composition (composition: 50% by mass of unprocessed low-temperature gelatinized sweet potato starch (variety "Konamizuki", gelatinization start temperature 58°C) / 18% by mass of powdered reduced starch syrup / 12% by mass of salt / 10% by mass of milk protein / 10% by mass of sodium glutamate) and 30% by mass of water. This pre-treatment composition is then placed together with the chicken thigh meat in a small vacuum tumbler (RTN-150B manufactured by Daido Sangyo Co., Ltd.). After sealing the tumbler, the pressure is reduced to 0.09 MPa or less, and the tumbler is run at a rotation speed of 60 rpm for 60 minutes. Subsequently, the container was opened, and a seasoning liquid (composition: soy sauce 30% by mass / refined sugar 20% by mass / amino acid solution 10% by mass / enzyme syrup 13% by mass / caramel 4% by mass / water 23% by mass) was poured into the tumbler relative to the mass of the chicken thigh meat. After sealing, the tumbler was tumbled at 60 rpm for 12 minutes without reducing the pressure. After tumbling, it was baked in an oven at 250°C for 15 minutes. The mass of the chicken thigh meat after baking was measured. The texture and sliminess of the surface of the chicken thigh meat in this state were also evaluated as a cooked food. Furthermore, the cooked food was rapidly frozen at -30°C and stored frozen for one week before being evaluated again for texture and sliminess of the surface. Similar results were obtained when the cooked food, which had been frozen for one week after baking, was heated in a water bath for 15 minutes before evaluation. The evaluation results are shown in Table 1.

[0029] <Comparative Examples 1-5> Comparative Example 1 was prepared using the same method as in Example 1, except that unprocessed ordinary sweet potato starch (variety "Shiroyutaka", gelatinization start temperature 75°C) was used instead of unprocessed low-temperature gelatinized sweet potato starch. Similarly, Comparative Examples 2-5 were prepared using unprocessed corn starch, wheat starch, tapioca starch, and potato starch instead of unprocessed low-temperature gelatinized sweet potato starch. The evaluation results of the comparative examples 1-5 are shown in Table 1.

[0030] Table 1 clearly shows that the cooked food of Example 1 improved yield and texture compared to the cooked food of Comparative Examples 1 to 5, and also suppressed the formation of sliminess on the surface of the ingredients.

[0031] Table 1

Claims

1. A pre-treatment composition for immersing ingredients before cooking them, characterized in that it contains unprocessed starch.

2. The pre-treatment composition according to claim 1, wherein the gelatinization start temperature of the unprocessed starch is 70°C or lower.

3. The pre-treatment composition according to claim 1 or 2, wherein the pre-treatment composition contains 10 to 90% by mass of the unprocessed starch.

4. The pre-treatment composition according to claim 1 or 2, wherein the unprocessed starch is unprocessed sweet potato starch.

5. A method for producing a cooked food, comprising a pre-treatment step of immersing ingredients in a pre-treatment composition, and a step of heating the pre-treated ingredients, wherein the pre-treatment composition is the pre-treatment composition described in claim 1.

6. A method for producing a cooked food, comprising a pre-treatment step of immersing ingredients in a pre-treatment composition, a seasoning step of immersing the pre-treated ingredients in a seasoning liquid, and a step of heating the seasoned ingredients, wherein the pre-treatment composition is the pre-treatment composition described in claim 1.

7. A method for producing a cooked food according to claim 4 or 5, wherein the aforementioned food ingredient is meat or seafood.

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