Powdered seasoning composition for cooking and method for preparing dishes using the same

Abstract

To provide a cooking powder seasoning composition that can impart moderate viscosity to moisture derived from food ingredients.SOLUTION: A cooking powder seasoning composition contains cassava-derived starch and / or waxy corn-derived starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a powdered seasoning composition for use in heat cooking and a method for preparing dishes using the same. [Background technology]

[0002] Combined seasonings (menu seasonings), which are pre-blended condiments used to prepare stir-fried dishes and other desired side dishes, enable a variety of side dishes to be prepared easily and are widely used at home. Patent Document 1 describes a Chinese sauce for preparing various Chinese dishes, and describes that adding phosphate cross-linked starch derived from potato starch to the sauce imparts viscosity to the sauce and minimizes viscosity loss due to aging. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 4-311363 Summary of the Invention [Problem to be solved by the invention]

[0004] On the other hand, when a seasoning is added during cooking of ingredients containing moisture, moisture is generated from the ingredients, which can make the entire dish watery, and conventional seasonings have not been able to impart sufficient viscosity to the moisture derived from the ingredients. Therefore, an object of the present invention is to provide a powdered seasoning composition for heat cooking that can impart an appropriate viscosity to the moisture derived from the ingredients. [Means for solving the problem]

[0005] As a result of extensive research aimed at solving the above problems, the present inventors discovered that blending cassava-derived starch and / or waxy corn-derived starch into a powdered seasoning composition for thermal cooking can impart an appropriate viscosity to moisture derived from ingredients, leading to the completion of the present invention. Specifically, the present invention provides the following powdered seasoning composition for thermal cooking and a method for preparing a dish using the same. [1] A powdered seasoning composition for cooking containing cassava-derived starch and / or waxy corn-derived starch. [2] The powdered seasoning composition for heat cooking according to [1], wherein the starch comprises a cross-linked starch. [3] The powdered seasoning composition for heat cooking according to [1] or [2] above, wherein the starch content is 1.0 to 30.0% by mass relative to the total mass of the composition. [4] The powdered seasoning composition for heat cooking according to any one of [1] to [3] above, further comprising salt and / or powdered miso. [5] A method for preparing a dish, comprising the step of adding a powdered seasoning composition for cooking containing cassava-derived starch and / or waxy corn-derived starch to a food ingredient containing moisture and cooking the mixture. [6] The method for preparing the dish described in [5], wherein the starch includes cross-linked starch. [7] The method for preparing a dish according to [5] or [6], wherein the powdered seasoning composition for heat cooking further contains salt and / or powdered miso. [8] The method for preparing a dish according to any one of [5] to [7], wherein the amount of starch added is 0.01 to 10.0 mass% of the total amount of the ingredients used (raw equivalent). [9] The method for preparing a dish according to any one of [5] to [8] above, wherein the ingredients include vegetables.

[10] The method for preparing a dish according to any one of [5] to [9], wherein the dish is double-cooked pork. [Effects of the Invention]

[0006] According to the present invention, by blending cassava-derived starch and / or waxy corn-derived starch into a powdered seasoning composition for heat cooking, it is possible to impart an appropriate viscosity to the moisture derived from ingredients, thereby enabling the ingredients to be sufficiently coated with sauces after cooking, and making it easy to prepare, for example, rich dishes. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will now be described in further detail. The present invention relates to a powdered seasoning composition for heat cooking. The term "powdered seasoning composition for heat cooking" as used herein refers to a powdered composition containing various seasonings and / or spices, which is used when cooking ingredients in a cooking utensil such as a frying pan or a pot. The powdered seasoning composition for heat cooking can be used as a menu-specific seasoning for preparing various dishes, such as stir-fried dishes such as double-cooked pork and stir-fried meat and vegetables, and simmered dishes.

[0008] The seasonings and spices can be any of those commonly used in the art, depending on the type of dish being prepared. For example, the seasoning may be at least one selected from the group consisting of amino acids such as glutamic acid, miso paste, soy sauce, sugar, salt, mirin (sweet rice wine), cooking sake, vinegar, ketchup, mayonnaise, medium-thick sauce, and oyster sauce. The spice may be at least one selected from the group consisting of chili pepper, black pepper, ginger, and garlic. Preferably, the seasonings and spices are powdered seasonings or spices, such as salt, powdered miso paste, powdered soy sauce, powdered chili bean paste, and powdered garlic. Because the powdered seasoning composition for heat cooking is in powder form, it is less likely to scatter when a sealed pack is opened, making it easier to handle than a paste-like seasoning composition. Furthermore, while a paste-like seasoning composition can have a dull flavor due to the moisture contained in it, a powdered seasoning composition does not have a dull flavor due to the lack of moisture contained in the powder itself.

[0009] The powdered seasoning composition for heat cooking of the present invention contains cassava-derived starch and / or waxy corn-derived starch. "Cassava" as used herein refers to a shrub of the Euphorbiaceae family, the rhizome of which is used as a starch source. Cassava-derived starch is also known as tapioca starch. "Waxy corn" as used herein refers to waxy corn used as a starch source, and is sometimes called glutinous corn. The starch may be raw starch or modified starch.

[0010] The term "modified starch" as used herein refers to starch that has been subjected to processing such as chemical processing, physical processing, enzymatic processing, etc. The modified starch is not particularly limited as long as it is derived from the cassava or waxy corn, and may be, for example, a cross-linked starch such as pregelatinized starch, phosphate cross-linked starch, acetylated phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, adipic acid cross-linked starch, or acetylated adipic acid cross-linked starch.

[0011] The content of the starch is not particularly limited as long as it can impart viscosity to a dish to which the powdered seasoning composition for heat cooking is applied, but may be, for example, about 1.0 to about 30.0% by mass, preferably about 2.0 to about 15.0% by mass, based on the total mass of the composition. Alternatively, the content of the starch may be about 0.01 to about 10.0% by mass, preferably about 0.1 to about 1.0% by mass, based on the total amount of ingredients to which the powdered seasoning composition for heat cooking is added (raw equivalent). Using the starch in such an amount makes it less likely to form lumps and can impart a more desirable viscosity to the dish being prepared.

[0012] The powdered seasoning composition for heat cooking of the present invention may further contain any food ingredient or any additive commonly used in the art, or may further contain another thickener that imparts viscosity to the dish to be prepared, as long as the object of the present invention is not impaired. Furthermore, the powdered seasoning composition for heat cooking can be produced by any method commonly used in the art.

[0013] In one aspect, the present invention also relates to a method for preparing a dish, comprising the step of adding the powdered seasoning composition for heat cooking to a water-containing food material and cooking the mixture. The term "water-containing food material" as used herein refers to a food material that has not been subjected to a drying process, such as a food material having a water content of 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more per 100 g of edible portion (raw equivalent). The food material may be any food material commonly used in the art without any particular limitation, and may include, for example, vegetables, meat, and / or seafood. The vegetable may be, but is not limited to, one or more selected from the group consisting of cabbage, bell peppers, green onions, bean sprouts, eggplant, and bok choy.

[0014] In the past, when cooking ingredients that contain moisture, such as vegetables, in order to avoid the generation of a large amount of water during stir-fry cooking due to the effects of seasonings such as salt or prolonged heating, a complicated process was sometimes adopted in which only some of the ingredients were stir-fried first and placed on a plate, and then all of the ingredients were stir-fried together with the seasonings at the end.However, according to the present invention, it is possible to impart an appropriate viscosity to the moisture derived from the ingredients, so that the dish will not become waterlogged, even if it is not necessary to stir-fry only some of the ingredients first and place them on a plate, and delicious dishes can be made with simple cooking procedures.

[0015] The dishes prepared by the method of the present invention are not particularly limited, and may be, for example, stir-fried dishes such as double-cooked pork and stir-fried meat and vegetables, simmered dishes, etc. Furthermore, the method of preparing the dishes of the present invention may further include any process commonly used in the art, as long as it does not impair the objectives of the present invention.

[0016] The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples. [Example]

[0017] [Preparation Example] Powdered seasoning compositions for heat cooking of Examples 1 to 3 and Comparative Examples 1 and 2 were prepared by appropriately mixing the ingredients listed in Table 1 below.

[0018] [Table 1]

[0019] [Test example] The following ingredients were used to prepare Twice Cooked Pork: Specifically, the meat and vegetables were cut into bite-sized pieces, oil was heated in a frying pan, the pork belly was added, and the meat was stir-fried over medium heat until cooked through, followed by the addition of the powdered seasoning composition for heat cooking of the Example or Comparative Example, cabbage, and green peppers, and stir-frying over medium heat until the vegetables were cooked through. (material) 100g pork belly 150g cabbage 30g green peppers 4g salad oil ·Powder seasoning composition for heating cooking approx. 15g

[0020] Three panelists evaluated the appearance of the seasoning liquid and the flavor of the Twice Cooked Pork that had been left on a plate for 5 to 30 minutes after cooking, using the following criteria. The Twice Cooked Pork that had been left on a plate for 5 to 30 minutes after cooking was also strained through a colander, and the mass of the recovered water was measured and considered to be the amount of water released from the ingredients. The results are shown in Table 2. (Seasoning liquid) ◎: Has a viscosity that easily clings to vegetables (Example 2 after 5 minutes of cooking) ○: Not as viscous as "◎", but has good viscosity that easily clings to vegetables △: Viscous and clings to vegetables ×: Not viscous and does not cling to vegetables (Comparative Example 1 after 30 minutes of cooking) (flavor) ◎: A very rich miso-like flavor (Example 2 after 5 minutes of cooking) ○: Not as strong as "◎", but has a rich miso-like flavor. △: Watery vegetable taste, slightly less miso-like ×: Watery and weak in flavor, with little miso flavor (Comparative Example 1 after 30 minutes of cooking)

[0021] [Table 2]

[0022] The use of the powdered seasoning compositions for heat cooking of Examples 1 to 3, which contain cassava-derived phosphate cross-linked starch or waxy corn-derived phosphate cross-linked starch, can impart an appropriate viscosity to the water generated by the ingredients, and in particular, in Examples 2 and 3, it was possible to prepare double-cooked pork with an extremely rich flavor. The double-cooked pork did not become soggy without the need to fry the meat and vegetables separately, making the cooking process simple. Furthermore, the powdered seasoning compositions for heat cooking were easy to handle, as they did not splatter around when added to a frying pan.

[0023] On the other hand, when the powdered seasoning composition for heat cooking of Comparative Example 1, which did not contain starch, was used, it was not possible to impart viscosity to the water produced by the ingredients, resulting in a waterlogged, bland double-cooked pork. Furthermore, when the powdered seasoning composition for heat cooking of Comparative Example 2, which contained potato-derived phosphate cross-linked starch, was used, a certain degree of viscosity was imparted immediately after cooking, but the amount of water produced by the ingredients increased over time, and the viscosity immediately after cooking could not be maintained.

[0024] From the above, it was found that by adding cassava-derived starch and / or waxy corn-derived starch to a powdered seasoning composition for heat cooking, it is possible to impart an appropriate viscosity to the moisture derived from ingredients. This makes it possible for the sauce to be thoroughly coated with the ingredients after cooking. In particular, when miso is added as a seasoning, the miso-like richness is enhanced, making it easy to prepare dishes with a rich miso flavor.

Claims

1. A powdered seasoning composition for cooking containing cassava-derived starch for use in preparing a dish in which the ingredients are coated with a sauce after cooking, A powdered seasoning composition for use in heat cooking (excluding those used by diluting with water), wherein the starch is phosphate cross-linked starch.

2. 2. The powdered seasoning composition for heat cooking according to claim 1, wherein the starch content is 1.0 to 30.0% by mass relative to the total mass of the composition.

3. A powdered seasoning composition for heat cooking, which contains starch derived from waxy corn and is used to prepare dishes in which the ingredients are coated with a sauce after cooking, A powdered seasoning composition for heat cooking (excluding those used by diluting with water), in which the starch is a cross-linked starch and the content of the starch is less than 15.0 mass% relative to the total mass of the composition.

4. The powdered seasoning composition for heat cooking according to any one of claims 1 to 3, further comprising salt and / or powdered miso paste.

5. The powdered seasoning composition for heat cooking according to any one of claims 1 to 4, wherein the dish is a stir-fry dish or a simmered dish.

6. A method for preparing a dish in which a sauce coats the ingredients after cooking, the method comprising the steps of adding a powdered seasoning composition for heat cooking containing cassava-derived starch to ingredients containing moisture and cooking the ingredients; the starch is a phosphate cross-linked starch, A method for preparing a dish, wherein the moisture content of the food material is 50 mass % or more per 100 g of edible portion (raw equivalent) (however, this does not include a step of diluting the composition with water and adding the diluted composition to the food material).

7. A method for preparing a dish in which a sauce coats the ingredients after cooking, the method comprising the steps of adding a powdered seasoning composition for heat cooking containing starch derived from waxy corn to ingredients containing moisture and cooking the ingredients, the starch is a cross-linked starch, and the content of the starch is less than 15.0% by mass relative to the total mass of the composition; A method for preparing a dish, wherein the moisture content of the food material is 50 mass % or more per 100 g of edible portion (raw equivalent) (however, this does not include a step of diluting the composition with water and adding the diluted composition to the food material).

8. The method for preparing a dish according to claim 6 or 7, wherein the powdered seasoning composition for heat cooking further contains salt and / or powdered miso paste.

9. The method for preparing a dish according to any one of claims 6 to 8, wherein the amount of starch added is 0.01 to 10.0% by mass of the total amount of the ingredients used (in raw form).

10. The method for preparing a dish according to any one of claims 6 to 9, wherein the ingredients include vegetables.

11. The method for preparing a dish according to any one of claims 6 to 10, wherein the dish is double-cooked pork.

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