Paste-like food base material, method for producing paste-like food base material, and method for producing cooked food using paste-like food base material

Abstract

To provide a pasty food base material suitable for heating and cooking in a steam convention oven capable of dispersing uniformly in water, capable of developing viscosity by heating in water, further, without separating during storage, and easy to squeeze from a container.SOLUTION: A pasty food base material according to one or more embodiments of the present invention contains 45 to 55 mass% of oil and fat, and a solid content, and the oil and fat content is 20 to 45 mass% based on the total amount of the base material. and 10 to 30 mass% of solid fat, and the solid content is 5 to 15 mass% of raw starch and 0.05 to 25 mass% of water-soluble viscous agent capable of exhibiting viscosity by dissolving in water.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a paste-like food base material, a method for producing a paste-like food base material, and a method for producing a cooked food using the paste-like food base material. [Background technology]

[0002] Steam convection ovens are used to heat and cook food. In a steam convection oven, a hotel pan containing ingredients is placed in the cooking chamber, which is then sealed, and the ingredients are cooked by applying a heat source such as hot air or steam.

[0003] Patent Document 1 describes several problems associated with cooking in a steam convection oven: when attempting to thicken conventional seasonings by adding starches, the starches are incompletely dispersed, resulting in clumps (precipitation) and in a lack of uniform viscosity; and because cooking is performed by forcibly introducing hot air or steam into the sealed oven (cooking with the door open is not possible due to machine functionality), stirring is not possible during cooking, making it impossible to add starches during cooking, and even if starches are added beforehand, uniform viscosity cannot be achieved. Patent Document 1 then describes a seasoning for steam convection oven cooking that addresses these problems, characterized by containing 5 to 20% by mass of starches and a water-soluble thickening agent, and may further contain fried aromatic vegetables. The seasoning for steam convection oven cooking described in Patent Document 1 is prepared by dispersing 5 to 20% by mass of starches and a water-soluble thickening agent in water, and is therefore understood to be an aqueous viscous substance primarily composed of water.

[0004] Patent Document 2 discloses a heat-treated paste-like food base material that has a water content of 1.5% to 8.5% by weight and contains at least a starchy ingredient and an oil or fat that is fluid at room temperature, as a means of resolving the problem that a uniform paste state cannot be maintained for a long period of time when no emulsifier or a small amount of emulsifier is used in a paste-like food base material that is not intended for cooking in a steam convection oven and can be used as a base for roux, cake batter, etc. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-151408 [Patent Document 2] Japanese Patent Application Publication No. 10-51 Summary of the Invention [Problem to be solved by the invention]

[0006] When a container such as a hotel pan containing a mixture of a paste-like food base such as a roux dispersed in water and optionally containing ingredients such as toppings is placed in a steam convection oven for cooking, stirring or adding ingredients during cooking is not possible. Therefore, it is desirable that the ingredients of the paste-like food base be quickly and stably dispersed in the mixture without forming lumps (precipitation) when mixed in the hotel pan, and that this dispersion be maintained throughout cooking (a challenge at the beginning of cooking). Furthermore, if the paste-like food base imparts viscosity to the mixture through cooking, it must be able to impart the desired viscosity stably and uniformly to the cooked food even if water is lost from the ingredients during cooking (a challenge during cooking). Furthermore, it is desirable that the paste-like food base not separate during storage in a container such as a tube or pouch, and that it be easily squeezed out of the container (a challenge during storage and opening).

[0007] In these respects, the invention described in Patent Document 1 is an aqueous mixture in which the starches and water-soluble thickening agents are prone to settling and separation during storage, and when diluted with water in a hotel pan or the like, they are unable to be uniformly dispersed, and the separated sediment remains undiluted. Therefore, if cooking is performed in a steam convection oven when the ingredients are unevenly distributed, the desired viscosity cannot be stably and uniformly imparted to the cooked food.

[0008] The invention described in Patent Document 2 contains a starchy raw material with a specific moisture content and an oil or fat that is fluid at room temperature, and maintains a uniform paste state by carrying out a heat treatment. If the heat treatment is not carried out, the uniform paste state cannot be maintained (Comparative Example 2), and no effort is made to maintain a uniform state even without heat treatment by using a specific ratio of oil or fat and solid content, or to specify the oil or fat content and solid content with the intention of cooking in a steam convection oven.

[0009] Therefore, in one or more embodiments of the present invention, an object is to provide a paste-like food base material that can be uniformly dispersed in a mixture by adding hot water and mixing in a hotel pan or the like, and that can develop a stable and uniform viscosity upon heating in a steam convection oven, making it particularly suitable for cooking with a steam convection oven.Further, an object is to provide a paste-like food base material that does not separate during storage and is easy to squeeze out of a container. [Means for solving the problem]

[0010] The present inventors have completed the following invention as a means for achieving the above object. (1) A paste-like food base material, The base material contains 45 to 55% by mass of oil and fat content and solid content, The oil and fat content contains 20 to 45% by mass of liquid oil and fat and 10 to 30% by mass of solid oil and fat based on the total amount of the base material, The solid content contains 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the base material. A paste-like food base material characterized by: (2) The paste-like food base material according to (1), characterized in that the viscosity-improving agent contains 5 to 20% by mass of pregelatinized starch and 0.05 to 2% by mass of gum based on the total amount of the base material. (3) The paste-like food base material according to (2), wherein the pregelatinized starch is one or more selected from the group consisting of pregelatinized acetylated adipic acid cross-linked starch, hydroxypropylated phosphate cross-linked starch, corn pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch. (4) A paste-like food base material according to (2) or (3), wherein the gum is one or more selected from xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum. (5) A paste-like food base material according to any one of (1) to (4), wherein the water content of the base material is 7% by mass or less based on the total amount of the base material. (6) The paste-like food base material according to any one of (1) to (5), which is a seasoning for cooking in a steam convection oven. (7) A method for producing a paste-like food base material according to (1), 45 to 55% by mass of fats and oils, including 20 to 45% by mass of liquid fats and 10 to 30% by mass of solid fats and oils, based on the total amount of the raw material; A solid content containing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the raw material. The method of claim 1, further comprising: (8) A method for producing a cooked food, comprising mixing the paste-like food base material described in (6), hot water, and, if necessary, other ingredients in a hotel pan, and cooking the mixture contained in the hotel pan with hot air and / or steam in a steam convection oven. [Effects of the Invention]

[0011] The paste-like food base material according to one or more embodiments of the present invention can be uniformly dispersed in hot water, and in the dispersed state, can develop viscosity by heating. Furthermore, it has the desirable effects that the ingredients do not separate during storage and can be easily squeezed out of the container. DETAILED DESCRIPTION OF THE INVENTION

[0012] <Paste-like food base material> The paste-like food base material according to one or more embodiments of the present invention comprises: The base material contains 45 to 55% by mass of oil and fat content and solid content, The oil and fat content contains 20 to 45% by mass of liquid oil and fat and 10 to 30% by mass of solid oil and fat based on the total amount of the base material, The solid content contains 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a viscosity improving agent based on the total amount of the base material. It is characterized by:

[0013] The paste-like food base contains 45 to 55% by mass of fats and oils, and the fats and oils contain 20 to 45% by mass of liquid fats and 10 to 30% by mass of solid fats, forming a viscous paste-like base material. The addition of the specific solid components described below achieves unique physical properties, such as preventing separation of the ingredients during storage (especially at room temperature) and facilitating easy squeezing from the container. The above effects are achieved simply by mixing the ingredients, and heat treatment of the base material is optional. The paste-like food base is preferably provided as a container-packed paste-like food base housed in a sealable, flexible container such as a pouch or tube. Providing the paste-like food base as a container-packed paste-like food base housed in a flexible container is useful, as it allows the paste-like food base to effectively exhibit its squeezing ability.

[0014] The fat content in the paste-like food base material is more preferably 47 to 53% by weight. The fat content refers to liquid fats and oils as described below. Liquid fats and oils are edible fats that are liquid at room temperature, and solid fats and oils are edible fats that are solid at room temperature.

[0015] The paste-like food base more preferably contains 30 to 40% by mass of liquid oil and fat and 10 to 20% by mass of solid oil and fat, based on the total amount.

[0016] Liquid fats and oils refer to fats and oils that are liquid at room temperature, which is, for example, a temperature range of 20°C to 30°C.

[0017] The liquid oil is not particularly limited as long as it is edible. Examples of liquid oil include rapeseed oil, corn oil, soybean oil, canola oil, etc. A mixture of multiple liquid oils can also be used as the liquid oil. The melting point of the liquid oil is preferably less than 30°C, more preferably 20°C or less, and even more preferably 10°C or less.

[0018] The solid fat or oil is not particularly limited as long as it is edible. Examples of solid fat or oil include lard and beef tallow. A mixture of multiple solid fats and oils can also be used as the solid fat or oil. The melting point of the solid fat or oil (the whole of the mixed fat or oil) is 30 to 55°C, preferably 40 to 50°C. The melting point refers to the temperature (slope melting point) at which most of the fat or oil turns into a liquid phase and begins to flow as a whole, with a small amount of solid phase remaining.

[0019] In the paste-like food base material, the solid content refers to the solid content excluding fats and oils, ingredients, and water contained in the paste-like food base material, and includes both soluble and insoluble solids. Soluble solids include water-soluble ingredients such as raw starch and viscosity enhancers, as well as salt, sucrose, amino acid seasonings, and beef bouillon. Insoluble solids are primarily insoluble pulp, such as curry powder, spices, meat, vegetable, fruit, and seafood powders. The solid content does not include solids of approximately 200 cubic millimeters or larger, such as so-called ingredients. When the paste-like food base material contains solids of the above size, the portion of the base material excluding the solids may be used as the composition of the present invention.

[0020] The paste-like food base preferably contains 45 to 55% by mass of solids, and the solids include 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a viscosity agent. When hot water is added to the base in a container such as a hotel pan and mixed, the paste-like base dissolves and disperses in the hot water due to the melting of the solid oil and fat, and the raw starch and viscosity agent are uniformly dispersed in the hot water without forming lumps, via the molten oil and fat. Furthermore, the viscosity agent, which disperses in hot water and develops viscosity, helps to maintain the raw starch uniformly dispersed in the hot water without forming lumps. Therefore, during cooking in a steam convection oven or the like, the raw starch, which remains uniformly dispersed throughout the ingredients, acts to uniformly develop the desired viscosity of the cooked food.

[0021] Raw starch is starch that maintains its natural crystalline state (β-starch), and examples thereof include starches from corn, potato, tapioca, wheat, etc. Raw starch may be incorporated as a raw starch-containing ingredient such as wheat flour. Raw starch gelatinizes when heated in water, resulting in the desired viscosity of cooked foods. Even if moisture is released from ingredients such as fillings during heating, the raw starch uniformly dispersed in the ingredient gelatinizes, thereby imparting a stable and uniform viscosity.

[0022] The viscosity agent is a water-soluble component that can be easily dispersed in water and develop viscosity. The paste-like food base material contains a viscosity agent, so that a viscous mixture can be produced immediately after being dispersed in hot water, thereby suppressing the precipitation of solids such as raw starch in the mixture even before the gelatinization of the raw starch has progressed.

[0023] Examples of the viscosity agent include pregelatinized starch, gum, vegetable or fruit pulp, etc. Preferably, the viscosity agent contains pregelatinized starch and gum.

[0024] The pregelatinized starch is preferably one or more selected from pregelatinized acetylated adipic acid cross-linked starch, hydroxypropylated phosphate cross-linked starch, corn pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch. Pregelatinized acetylated adipic acid cross-linked starch and hydroxypropylated phosphate cross-linked starch are particularly preferred. The content of pregelatinized starch relative to the total amount of the paste-like food base material is preferably 5 to 20% by mass, more preferably 5 to 15% by mass.

[0025] The gum is preferably one or more selected from xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum. Xanthan gum and guar gum are particularly preferred. The content of the gum based on the total amount of the paste-like food base material is preferably 0.05 to 2% by mass, more preferably 0.1 to 1% by mass.

[0026] The water content of the paste-like food base material is preferably 7% by mass or less, more preferably 5% by mass or less, based on the total amount of the paste-like food base material. Paste-like food base materials with a water content in this range are suitable for long-term storage, taking into account the effects of the oil and fat content and solid content. The water content in the paste-like food base material is the sum of the water derived from the water-containing liquid components and the water contained in the solid content. The water content can be measured by, for example, the drying method or the Karl Fischer method.

[0027] Viscous foods such as curry sauce and stew sauce can be produced by heating a mixture of the paste-like food base material in hot water, along with other ingredients as needed. The paste-like food base material can be used as a roux. Specifically, hot water is added to the paste-like food base material in a hotel pan, and the mixture is dissolved by mixing. Other ingredients are added as needed, and the mixture is then cooked in a steam convection oven. The paste-like food base material is suitable as a seasoning for steam convection oven cooking. In addition, the paste-like food base material can be used for various purposes, depending on its properties.

[0028] <Method of manufacturing a paste-like food base material> Another one or more embodiments of the present invention are a method for producing the paste-like food base material, 45 to 55% by mass of fats and oils, including 20 to 45% by mass of liquid fats and 10 to 30% by mass of solid fats and oils, based on the total amount of the raw material; A solid content containing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the raw material. and mixing the resulting mixture.

[0029] The content of the fat and oil component relative to the total amount of the raw material is more preferably 47 to 53% by weight.

[0030] The fat and oil content in the raw material more preferably contains 30 to 40% by mass of liquid fat and 10 to 20% by mass of solid fat and oil, based on the total amount. Preferably, the viscosity agent comprises pregelatinized starch and a gum.

[0031] The content of pregelatinized starch relative to the total amount of the raw materials is preferably 5 to 20% by mass, more preferably 5 to 15% by mass.

[0032] The content of the gum material relative to the total amount of the raw materials is preferably 0.05 to 2% by mass, more preferably 0.1 to 1% by mass.

[0033] The moisture content of the total amount of the raw materials is preferably 7% by mass or less, and more preferably 5% by mass or less.

[0034] The solid components of the raw material may include, in addition to raw starch and viscosity improving agent, salt, sucrose, amino acid seasoning, curry powder, beef bouillon and other powdery and granular seasonings, as well as other solid components.

[0035] Preferred embodiments of each component are as described in relation to the paste-like food base.

[0036] The method for mixing the raw materials is not particularly limited as long as the raw materials are mixed to form a paste.

[0037] The paste-like food base material produced by mixing the above-mentioned ingredients may further be subjected to a heat treatment, for example, a sterilization treatment such as heat sterilization. The prepared paste-like food base can be filled into a container and sealed. Preferred embodiments of the container are as described above with respect to the paste-like food base.

[0038] <Method of cooking food> The paste-like food base material can be used as a seasoning for steam convection oven cooking. The seasoning for steam convection oven cooking can be used in a method for producing cooked foods. Cooked foods refer to dishes cooked in a steam convection oven.

[0039] That is, one or more other embodiments of the present invention are a method for producing a cooked food product, comprising: The method includes mixing the paste-like food base material, which is a seasoning for cooking in a steam convection oven, hot water, and, if necessary, other ingredients in a hotel pan, and then cooking the mixture contained in the hotel pan with hot air and / or steam in a steam convection oven.

[0040] The hot water used for the mixing may be hot water at a temperature above room temperature, including hot water. The temperature of the hot water during the preparation of the mixture is preferably above the melting point of the solid oil or fat in the paste-like food base material, for example, 60 to 95°C. The paste-like food base material can be uniformly dispersed in hot water by simple stirring. In the mixture, viscosity is quickly imparted by the viscosity agent in the paste-like food base material, so that other solid components derived from the paste-like food base material are prevented from settling in the viscous liquid and remain uniformly dispersed.

[0041] The mixture preferably contains 4 to 6 parts by mass of hot water per 1 part by mass of the paste-like food base material. In other words, the paste-like food base material is preferably in a form that can be diluted with hot water in the above ratio.

[0042] In addition to hot water and the paste-like food base, the mixture may further contain ingredients such as toppings and other seasonings as needed.

[0043] When the mixture is cooked in a steam convection oven, the raw starch derived from the paste-like food base material, which is uniformly dispersed in the mixture, undergoes gelatinization, producing a cooked food product with a uniformly desirable viscosity throughout. During cooking, the cooked food product can be obtained with little deviation in composition even without stirring the mixture. [Example]

[0044] Experiment I: Examination of the ratio of fat to solids I-1. Raw material composition The ingredients having the compositions shown in the table below were mixed at room temperature (25°C) and sealed in flexible tube containers to produce packaged paste-like curry roux (paste-like food base material) for Examples 1 to 3 and Comparative Examples 1 and 2. In Examples 1 to 3 and Comparative Examples 1 and 2, the mass ratio of liquid oil to solid oil was constant at 7:3, but the ratio of the total amount of liquid oil to solid oil in the total amount of paste-like curry roux (oil ratio) varied within a range of 40 to 60 mass%.

[0045] The moisture content of the curry roux was measured by the heat drying method.

[0046] [Table 1]

[0047] I-2. Performance evaluation of packaged paste-type curry roux The paste-like curry roux was stored at room temperature (25°C) for one week, and then approximately 500g of the paste-like curry roux was squeezed out of the container and added to approximately 2L of hot water at approximately 60°C in a hotel pan, mixed and diluted, and then approximately 800g of ingredients were added and mixed to obtain a mixture, which was then cooked in a steam convection oven in the hotel pan for approximately 35 minutes to obtain curry sauce (cooked food).

[0048] The paste-like curry roux was evaluated for "oil separation during storage," "squeezing," "dispersibility when diluted with hot water," "thickening when diluted with hot water," and "thickening when heated" according to the following criteria.

[0049] (Oil separation during storage) After storage, the tubes containing the paste-type curry roux were inspected for oil separation (solid-liquid separation) and evaluated according to the following four levels. All subsequent evaluations were conducted by five panelists, and the number of panelists who made each evaluation is shown. No oil separation at all. ○There is a slight oil separation on the top surface of the curry roux, but it remains uniformly dispersed. △The top surface of the curry roux is covered with a layer of oil, and there is even more oil separation than with ○. × Almost all of the oil has separated to the top surface and is completely separated.

[0050] (Squeezing) The feel when squeezing the paste-like curry roux out of the container was evaluated according to the following four levels. ◎Can be easily squeezed out with light force. It takes more force than ○◎, but it's easy to squeeze out. △: It takes more force to squeeze out than ○. × The curry roux is hard and difficult to squeeze out.

[0051] (Dispersibility when diluted with hot water) When a paste-type curry roux was diluted and dispersed in hot water from a container, the dispersibility of the paste-type curry roux was evaluated according to which of the following four levels it fell into. ◎Within 20 seconds of adding the curry roux paste to the hot water, it was able to be uniformly diluted and dispersed. No lumps (precipitation) of the solids contained in the roux were formed. The paste-like curry roux was able to be uniformly diluted and dispersed in the hot water within 20 to 45 seconds of being added. △The paste-like curry roux was able to be uniformly diluted and dispersed in the hot water within 45 to 60 seconds of being added. × Even after 60 seconds have passed since the powder was added to the hot water, it was not able to be uniformly diluted and dispersed in the hot water, and the dispersibility was poor.

[0052] (Thickening when diluted with hot water) The viscosity of the mixture immediately after diluting and dispersing the paste-type curry roux from the container into hot water was evaluated according to which of the following four levels it fell under. ◎Within one minute of adding it to the hot water, the mixture became viscous, and the solids contained in the roux remained uniformly dispersed within the viscous mixture. The mixture took more than 1-2 minutes to become viscous. ΔThe mixture took more than 2 to 2.5 minutes to become viscous. × The mixture takes more than 2.5 minutes to become viscous. Separation and settling of solids is observed.

[0053] (Thickening when heated) The paste-like curry roux was dispersed in hot water, and ingredients were added to the mixture. The mixture was then cooked in a steam convection oven, and the viscosity of the resulting curry sauce sample was evaluated to determine which of the following four levels it fell into. ◎The curry sauce has a uniform, natural thickness throughout. ○ The curry sauce was uniformly thickened throughout. The natural thickness was slightly inferior to ◎. △The curry sauce has been thickened, but the thickness is somewhat uneven. ×The thickness of the curry sauce is uneven.

[0054] The evaluation results are shown in the table below.

[0055] [Table 2]

[0056] Comparative Example 1, in which the ratio of the total amount of oils and fats was 40% by mass, received low ratings for "oil separation during storage," "squeezing," "thickening when diluted with hot water," and "thickening when heated."

[0057] Comparative Example 2, in which the ratio of the total amount of oils and fats was 60% by mass, received low ratings for "oil separation during storage," "squeezing," "thickening when diluted with hot water," and "thickening when heated."

[0058] Example 1, in which the ratio of total fats and oils was 50% by mass, Example 2, in which it was 45% by mass, and Example 3, in which it was 55% by mass, were all evaluated as being good in "oil separation during storage," "squeezing," "dispersibility when diluted with hot water," "thickening when diluted with hot water," and "thickening upon heating." That is, in Examples 1 to 3, there was no oil separation in the container during storage, the starch and viscosity agent remained uniformly dispersed in the fat and oil, they were easy to squeeze out of the tube container, they dispersed quickly in hot water without forming lumps, and viscosity was quickly developed, and during cooking in a steam convection oven, in addition to the certain viscosity due to the viscosity agent, viscosity developed by gelatinization of the raw starch was added, so that the curry sauce was stably imparted with a natural viscosity even when moisture was released from the ingredients.

[0059] Experiment II. Liquid fats only, liquid fat to solid fat ratio II-1. Raw material composition Packaged paste-like curry roux of Examples 4 to 6 and Comparative Example 3, having the raw material compositions shown in the table below, were produced in the same manner as in Example 1. In Examples 1, 4 to 6 and Comparative Example 3, the ratio of the total amount of fats and oils was 45% by mass or 50% by mass, and the respective contents of liquid fats and solid fats were different. The following tables list the same information as that listed in Tables 1 and 2 for Example 1.

[0060] [Table 3]

[0061] II-2. Performance evaluation of packaged paste-type curry roux The packaged paste-like curry roux of Examples 4 to 6 and Comparative Example 3 were evaluated according to the same criteria as in Experiment I. The evaluation results are shown in the table below.

[0062] [Table 4]

[0063] Comparative Example 3, which contained 50% by mass of liquid oil and no solid oil, received low ratings for "oil separation during storage" and "squeezing out," and after only one day of storage, phase separation occurred into powder raw materials such as cornstarch and liquid oil. Note that Comparative Example 3 has a composition similar to that of the roux in Comparative Example 2 of JP-A-10-51 (the aforementioned Patent Document 2).

[0064] Example 4, which contained 40% by mass of liquid oil and 10% by mass of solid oil, was good in all evaluations, but was slightly inferior to Example 1 in the evaluations of "oil separation during storage" and "squeezing out."

[0065] Example 5, which contained 25% by mass of liquid oil and 20% by mass of solid oil, was good in all evaluations, but was slightly inferior to Example 1 in the evaluations of "squeezing out" and "dispersibility when diluted with hot water."

[0066] Example 6, which contained 20% by mass of liquid oil and 30% by mass of solid oil, was evaluated as being slightly low in the "squeezing out" category, but was otherwise as good as Example 5 in all evaluations.

[0067] As a result, when the liquid oil content is high, a highly viscous paste-like base for the roux is not formed, and the oil and solids tend to separate (Comparative Example 3), whereas when the solid oil content is high, the roux becomes too viscous and separation does not occur, but the viscosity of the roux increases and it tends to be difficult to squeeze out of the tube container (Example 6).By including about 20 to 45% by mass of liquid oil and about 10 to 30% by mass of solid oil in the roux, separation during storage is prevented, the roux is easy to squeeze out, and it has good dispersibility when diluted with hot water and thickening property when heated, making it possible to obtain a roux suitable for cooking in a steam convection oven (Examples 4, 5, and 6).

[0068] Experiment III. Raw starch, pregelatinized starch, and the presence or absence of gum III-1. Raw material composition The container-packed paste-like curry roux of Examples 7 and 8 and Comparative Examples 4 to 6 having the raw material compositions shown in the table below were produced in the same manner as in Example 1. In Examples 7 and 8, either the pregelatinized starch (pregelatinized acetylated adipate cross-linked starch) or the gum (xanthan gum) was removed from Example 1, and the proportions of raw starch, pregelatinized starch, and gum added were changed so as to impart appropriate viscosity during cooking. In addition, in each of Comparative Examples 4 to 6, either the raw starch (corn starch), pregelatinized starch (gelatinized acetylated adipate cross-linked starch), or gum (xanthan gum) was removed from Example 1, and the raw material composition was adjusted by changing the proportions of raw starch, pregelatinized starch, and gum so that the viscosity during cooking would be approximately the same as in Example 1, and changing the total proportion of liquid oil and solid oil accordingly. The mass ratio of liquid oil to solid oil was 7:3, the same as in Example 1. In Comparative Examples 4 to 6, the oil content is outside the range specified in the present invention.

[0069] [Table 5]

[0070] III-2. Production and performance evaluation of packaged paste-type curry roux The packaged paste-type curry roux of Examples 7 and 8 and Comparative Examples 4 to 6 were evaluated according to the same criteria as in Experiment I. Furthermore, the packaged paste-type curry roux of Examples 1, 7, and 8 and Comparative Examples 4 to 6 were evaluated for "viscosity quality when heated" according to the following criteria.

[0071] (viscous quality when heated) The viscous quality of the curry sauce cooked in a steam convection oven was evaluated according to the following four levels. ◎It has a smooth, natural consistency. ○It has a natural viscosity, but is slightly inferior to ◎. △It has a powdery and sticky texture, and a slightly unnatural consistency. ×It has an unnatural consistency that feels powdery and sticky. The evaluation results are shown in the table below.

[0072] [Table 6]

[0073] Comparative Example 4, which did not contain raw starch, received low ratings for "squeezing" and "thickening upon heating." Furthermore, Comparative Example 5, which did not contain pregelatinized starch, and Comparative Example 6, which did not contain gum, received low ratings for "oil separation upon storage" and "squeezing" because the oil and fat content was outside the range specified in the present invention. In contrast, Example 7, which contained a gum, and Example 8, which contained a pregelatinized starch, had an oil and fat content within the range specified by the present invention, and although the viscosity quality was different from that of Example 1, the desired performance of the present invention was obtained.

Claims

1. A paste-like food base material, The base material contains 45 to 55% by mass of oils and fats and solids, The oil and fat content contains 20 to 45% by mass of liquid oil and fat and 10 to 30% by mass of solid oil and fat based on the total amount of the base material, The solid content of the paste-like food base material contains 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the base material, and the paste-like food base material can be cooked by heating without stirring.

2. 2. The paste-like food base material according to claim 1, wherein the viscosity agent comprises 5 to 20% by mass of pregelatinized starch and 0.05 to 2% by mass of gum based on the total amount of the base material.

3. 3. The paste-like food base material according to claim 2, wherein the pregelatinized starch is one or more selected from the group consisting of pregelatinized acetylated adipic acid cross-linked starch, hydroxypropylated phosphate cross-linked starch, corn pregelatinized starch, potato pregelatinized starch, and tapioca pregelatinized starch.

4. 4. The paste-like food base material according to claim 2, wherein the gum is one or more selected from the group consisting of xanthan gum, carrageenan, locust bean gum, gellan gum, and guar gum.

5. The paste-like food base material according to any one of claims 1 to 4, wherein the water content per total amount of the base material is 7% by mass or less.

6. A paste-like food base material described in any one of claims 1 to 5, which is a seasoning for steam convection oven cooking in which cooking is performed by heating in a sealed state without stirring.

7. A method for producing a paste-like food base material according to claim 1, 45 to 55% by mass of fats and oils, including 20 to 45% by mass of liquid fats and 10 to 30% by mass of solid fats and oils, based on the total amount of the raw materials; A solid content containing 5 to 15% by mass of raw starch and 0.05 to 25% by mass of a water-soluble viscosity agent that can be dissolved in water to develop viscosity, based on the total amount of the raw material; The method of claim 1, further comprising:

8. A method for producing cooked food, comprising mixing the paste-like food base material according to claim 6, hot water, and, if necessary, other ingredients in a hotel pan, and cooking the mixture contained in the hotel pan with hot air and / or steam in a steam convection oven.

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