The present invention addresses the problem of providing a technique by which a heated food having a juicy texture can be easily manufactured while minimizing moisture loss in a food material due to heating and cooking. The method for manufacturing a heated food of the present invention comprises: a pretreatment step for attaching a composition, said composition containing a monovalent metal salt of alginic acid and a hardly water-soluble divalent metal salt, to a food material from which moisture exudes upon heating; and a heating step for heating and cooking the food material from the pretreatment step. After completing the pretreatment step and before starting the heating step, a treatment for preventing gelation is performed to prevent gelation of alginic acid contained in the composition. The treatment for preventing gelation includes: immediately before attaching the composition in the pretreatment step, controlling the material temperature of the food material to 30°C or lower; controlling the period of time, in which the material temperature of the food material from the pretreatment step is 40°C or higher, to not longer than 2 hours; and controlling the period of time, in which the material temperature of the food material from the pretreatment step is 10-20°C inclusive, to not longer than 12 hours.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
The bundled pastas (1) according to the present invention comprise a plurality of dry spaghetti lines (11) each having a diameter of 1.0-3.0 mm inclusive and a length of 12-20 cm inclusive and at least one bundling band (12) with which the plurality of dry spaghetti lines (11) are bundled, wherein the total mass of the plurality of dry spaghetti lines (11) bundled with the at least one bundling band (12) is 50-150 g inclusive.
The sauce according to the present invention, which comprises 3-15 mass% of a fat or oil, 1-4 mass% of a processed starch, 0.002-1 mass% of a thickener other than the processed starch and 0.05-0.5 mass% of an emulsifier, has a viscosity of 2-8 cm when measured with a Bostwick viscometer at a material temperature of 23°C and a measurement time of 30 seconds. A preferable method of using the sauce according to the present invention comprises packing the sauce in a container and pouring the sauce from the container in a small amount at a time of use. The present invention encompasses a packed sauce consisting of the sauce according to the present invention and a container that houses the sauce, wherein the container holds the sauce in an amount for multiple use.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation in the mouth. The present invention also provides a composition for a bakery food product, the composition being obtained by pressurizing and heating a mixture containing a heat-treated wheat flour and water.
The purpose of the present invention is to provide a yolk-containing cream sauce which shows no deterioration in quality caused by heating or freezing and which has a rich taste and flavor inherent to yolk. The present invention pertains to a yolk-containing cream sauce which contains enzymatically treated yolk and salt-added yolk, wherein the total content of the enzymatically treated yolk and the salt-added yolk is 0.5-10 mass% relative to the yolk content. Preferably, the enzymatically treated yolk is yolk having been treated with a phospholipase and a protease. The yolk-containing cream sauce of the present invention is appropriately a carbonara sauce.
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. Also provided is a confectionary production method including preparing dough by using the confectionary mix.
The present invention addresses the problem of providing a method by which a vegetable-containing sauce having heated vegetable-like favorable flavor and food texture equivalent to or better than those in stew cooking for a long time can be produced through stew cooking for a relatively short time. A method for producing a vegetable-containing sauce according to the present invention comprises: a first step for frying vegetables, which have been subjected to a dry treatment; a second step for producing an intermediate product containing the fried vegetables and then freezing the same; and a third step for heating the frozen intermediate product. Preferably, the vegetables, which have been subjected to the dry treatment, are obtained by rehydrating the dried vegetables.
The method according to the present invention for producing a vegetable-containing sauce comprises a first step for frying vegetables having been cut into pieces, a second step for preparing an intermediate product containing the fried vegetables and then freezing the same, and a third step for heating the frozen intermediate product. During the preparation of the intermediate product in the second step and/or the heating of the intermediate product in the third step, 0.2-25 parts by mass of a processed starch may be used and 20-200 parts by mass, on a straight basis, of a tomato paste may be also used, each per 100 parts by mass of the fried vegetables.
The problem addressed by the present invention is to provide a frozen ground meat sauce that, when reheated and consumed after frozen storage, does not have a bad smell and has a strong meat flavor and sufficient body. The present invention is a frozen ground meat sauce characterized by containing celery seed powder. The frozen ground meat sauce: preferably contains 0.0001-0.1 mass% of celery seed powder relative to the total mass of the sauce; and preferably also contains 0.0001-0.1 mass% of powdered soy sauce relative to the total mass of the sauce.
This emulsified liquid for a cream-type sauce does not contain milk fat and does contain water, a vegetable oil, and a thickening polysaccharide, the average grain diameter of oil droplets being 5-50 μm. The emulsified liquid for a cream-type sauce may furthermore suitably contain at least one type of milk protein and/or emulsifier. The present invention also provides a cream-type sauce, and a method for manufacturing a cream-type sauce, in which the emulsified liquid is used. In the method for manufacturing a cream-based sauce, emulsification may suitably be performed at a product temperature of 25-70°C to prepare the emulsified liquid.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
Provided are noodles with a preferable texture that is elastic, chewy, and firm to bite, and with which the flavor of a sauce can be maintained while chewing. This production method for noodles includes extruding and shaping a dough using 40-120 kgf/cm2 of pressure, said dough being prepared from a raw material powder that contains, in a mass ratio from 1:99-29:71, durum flour and medium strength wheat flour with a crude protein content of 10% or higher.
The cooked frozen short pasta food (1) according to the present invention has a frozen product (4) of a mass molded body of a prescribed amount of cooked short pasta (3) with sauce (2) adhered to the surface, and a frozen product of a covering sauce (5) that covers the upper surface of the frozen product (4). The wet weight of the sauce (2) constituting the mass molded body is 5-50 parts by mass with respect to 100 parts by mass of the wet weight of the short pasta (3) constituting the mass molded body. The frozen product of the covering sauce (5) covers 50% or more of the area of the upper surface of the frozen product (4) of the mass molded body.
The present production method for a pasta sauce containing shrimp extract has a freezing step for freezing a liquid containing shrimp extract and obtaining frozen shrimp extract, and a cooking step for heat cooking the sauce ingredients, including the frozen shrimp extract. The liquid is preferably obtained by hot-water extraction of a heated product of a shrimp ingredient. The heated product of the shrimp ingredient is preferably produced through a heating step for heating the shrimp ingredient using oil/fat. During said heating step, the shrimp ingredient may be heated together with a potherb.
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content ratio on a mass basis of the saccharide to the high Tg water-soluble dietary fiber be 1:0.01 to 1:2. It is preferable that the mix further contain a low Tg water-soluble dietary fiber having a glass transition temperature of 125°C or higher and lower than 180°C and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber be 20% by mass or less.
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.
Provided is a fried food having a favorable appearance and a favorable coating texture. This batter for fried food contains coarse particle-like starch. The coarse particle-like starch has a degree of gelatinization of 30% or less, and does not pass through a sieve having 590-μm openings but passes through a sieve having 3350-μm openings.
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.
The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also provides a method for producing the wheat bran composition, the method comprising grinding white wheat grains to provide a wheat bran composition having a dietary fiber content of 43% by mass or more and having a carbohydrate content of 18% by mass or less. The present invention further provides a mix containing the wheat bran composition. The present invention further provides a method for producing a processed food using the wheat bran composition as a raw material.
Provided is flour mix which can adhere uniformly to the surface of an ingredient by a simple action. The flour mix for fried food contains oil-and-fat-processed starch and rice flour. Also provided is a method for producing a coated fried food using the flour mix for fried food.
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
The production method according to the present invention comprises: a step for preparing a food product composition that contains a deacylated gellan gum and solid ingredients; and a step for obtaining a frozen fluidic food product containing solid ingredients by freezing the food product composition at -5°C or lower. It is preferable for the fluidic food product to have a viscosity of 300 mPa·s or lower. It is also preferable for the food product composition to contain 0.001-1 mass% of a deacylated gellan gum. The present invention also provides a method that is for improving the quality of a fluidic food product, and that involves: preparing a food product composition that contains a deacylated gellan gum and solid ingredients; storing and packaging the food product composition in a packaging container; and freezing the same at -5°C or lower.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 23/10 - Soup concentrates, e.g. powders or cakes
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
22.
METHOD FOR PRODUCING SAUCE WITH GROUND MEAT PARTICLES
In this method for producing a sauce with ground meat particles, smoked ground meat is used as a raw material for ground meat particles. The smoked ground meat is preferably salted or heat-sterilized. The smoked ground meat may be meat obtained by grinding a sausage, ham, or bacon. The smoked ground meat may be ground meat produced using a mincer. The mincer is configured such that the raw material meat is cut with a cutter and the cut meat is extruded from a hole bored in an extrusion plate near the cutter. The diameter of the hole is preferably 2-10 mm.
This method for producing fried noodles is for frying pregelatinized noodles and comprises: (1) a step of frying the pregelatinized noodles with a sauce A; (2) a step of stopping heating for the frying and adding and mixing a sauce B with the noodles; and (3) a step of additionally placing a sauce C on the noodles mixed with the sauces. The fried noodles obtained by the method are preferably stored in a refrigerated or frozen state. The step (3) is preferably performed in a different container from a cooking instrument used for the mixing in the step (2).
This home bakery bread mix is characterized by containing: at least 50% by mass of strong flour; 5-20% by mass of gluten; and 15-25% by mass of an indigestible starch-containing material having a dietary fiber content of at least 70% by mass, in the total mass of the mix. Said home bakery bread mix preferably further contains 0.001-0.1% by mass of an emulsifier. Said home bakery bread mix is preferably used in a straight bread production method. Said home bakery bread mix is preferably used in a home bakery machine.
A method for producing a vegetable-containing food is characterized by comprising: a decolorizing step in which a vegetable is treated with a solution having a pH of 2-6; a recoloring step in which the vegetable decolorized in the decolorizing step is treated for at least three hours with a zinc-containing solution having a temperature of 50-70°C; and a heating step in which the vegetable recolored in the recoloring step is treated at a temperature of at least 110°C.
The bundled pastas (1) according to the present invention comprise a plurality of dry spaghetti lines (11) each having a diameter of 1.0-3.0 mm inclusive and a length of 12-20 cm inclusive and at least one bundling band (12) with which the plurality of dry spaghetti lines (11) are bundled, wherein the total mass of the plurality of dry spaghetti lines (11) bundled with the at least one bundling band (12) is 50-150 g inclusive.
This food sauce contains: 0.4-7 mass% starch which contains at least 99 mass% amylopectin; fatty acid esters; and 3.5-15 mass% of an oil with a melting point of 35°C or higher. This manufacturing method of a food sauce involves a step for mixing the aforementioned starch, the fatty acid esters and the oil to obtain a mixture, and a step for heating said mixture. Preferably, the mixing step involves a step for preparing an oil-containing liquid that contains the aforementioned oil without containing the starch or the fatty acid esters, a step for homogenizing the oil-containing liquid to obtain a homogenized liquid, and a step for mixing the homogenized liquid with the starch and the fatty acid esters. This food sauce has excellent microbial safety, is not prone to spoiling even when placed in a relatively high-temperature distribution environment, and has excellent texture with good compatibility with solid foods.
This food coating composition contains an L*35 or lower cocoa powder and a powder dispersion medium in which this is dispersed. The content of the cocoa powder is preferably 0.1-10 mass%. An L*35 or lower cocoa powder is adhered to the surface of the processed food. This processed food manufacturing method involves a step in which, after adhering the food coating composition onto the surface of a food, said food is cooked with heat, and said heat cooking may be one or more methods selected from frying in oil, baking in an oven, and steaming.
This dusting flour composition is useful for improving the adhesion between an ingredient and batter and for maintaining the texture of the batter of fried food after cooking. This dusting flour composition contains 5% by mass or more of modified wheat flour. When a 10% by mass aqueous suspension of the modified flour is heated to 85°C and then cooled to 25°C, the aqueous suspension has a viscosity of 1000 mPa･s or less, and when the aqueous suspension is heated to 85°C, cooled to 25°C, and then left standing for 24 hours, the aqueous dispersion has a degree of dispersion of 90% or less.
The present invention pertains to a method for producing a wrapped-filling food product in which filling that includes ground meat and an ingredient other than the ground meat is wrapped with a noodle skin. The present method is provided with a heating step of heat-cooking the ingredient other than the ground meat and lard to obtain a cooked ingredient, a mixing step of mixing the cooked ingredient and raw ground meat to obtain the filling, and a wrapping step of wrapping the filling with a noodle skin to obtain the wrapped-filling food product. The present invention also provides a method for producing the filling, which includes the ground meat and the ingredient other than the ground meat, used in the wrapped-filling food product, the method being provided with the heating step and the mixing step.
Provided is modified wheat flour that is easy to handle during cooking and that provides a high-quality wheat flour-containing food product. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.
Provided is a batter for deep-fried food products that makes it possible to produce a deep-fried food product with a coating that is crispy while also having an excellent melting texture. The batter for deep-fried food products contains at least 1 mass% of a modified wheat flour. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous suspension of the modified wheat flour is heated to 85ºC and then cooled to 25ºC, the viscosity of the aqueous suspension is at most 1000 mPa∙s; and when the aqueous suspension is heated to 85ºC, then cooled to 25ºC, and subsequently left alone for 24 hours, the dispersity of the aqueous suspension is at most 90%.
Provided is a food ingredient for sauces that has excellent workability and makes it possible to produce a sauce having an excellent texture. The food ingredient for sauces contains 1–40 mass% of a modified wheat flour. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing a cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heating plate to give a baked food and then refrigerating or freezing the baked food. Preferably, the temperature of the heating plate is 165-185°C. Preferably, the dough contains trehalose, a foaming emulsified oil or fat and/or a foaming emulsifier. Preferably, the baked food is a pancake, a hot cake, a waffle, a tai-yaki (a fish-shaped pancake with a filling) or an ooban-yaki (an oval pancake with a filling).
A baked dough food according to the present invention comprises 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol. The baked dough food preferably also contains 1 to 30 mass% of a sugar. The whole grain flour preferably contains whole grain wheat flour. The starch preferably contains wheat starch. The starch preferably contains wheat starch. A method for producing a baked dough food according to the present invention includes a step of preparing a dough comprising 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol and baking the dough.
Provided is a sauce contained in a packing bag that is capable of heating the sauce without bursting the packing bag even when heated in a microwave oven in a sealed state. The sauce contained in a packing bag comprises: a sauce; and a packing bag that packs the sauce and is capable of being heated in a microwave oven, wherein the sauce has a viscosity of 1000 to 5000 mPa·s at 25°C and is filled in the packing bag in an amount of 20 to 60% by volume relative to a volume of the packing bag, and the packing bag is sealed and does not have a steam passing hole for releasing steam generated during heating in the microwave oven to the outside of the packing bag.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
In a food product preservation treatment method according to the present invention, a food product is brought into contact with a treatment liquid containing sodium acetate and at least one type of phosphoric acid selected from phytic acid and ultraphosphoric acid. The temperature of the treatment liquid is preferably at least 80°C. The treatment liquid preferably further contains glycine. The treatment liquid preferably has a pH of 5 or less. According to the present invention, it is possible to use the organic acid sodium acetate without imparting an acidic flavor to the food product, and to suppress the proliferation of microorganisms while retaining the natural flavor of the food product, thereby achieving a food product of improved shelf life.
A23L 3/3454 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
A low sugar flour mix, characterized in containing, relative to the total mass of the mix, at least 25 mass% of a dietary fiber material, 3-30 mass% of gluten, and 1-20 mass% of underground starch, and no more than 60 mass% of wheat flour. The low sugar flour mix preferably further contains 0.1-1 mass% of an emulsifier. The low-sugar flour mix contains dietary fiber and is low in sugar and calorific content, and nevertheless can be used to manufacture bakery items, deep-fried foods, and sauces, as with regular wheat flour.
To provide a fried food that has an excellent binding property between an ingredient and a batter, the present invention provides: a flour mix for fried food, the flour mix containing inulin, oil-and-fat-processed starch and egg white powder; and a method of producing a fried food, the method including attaching a batter to an ingredient with the flour mix for fried food attached thereto, and then frying.
The purpose of the present invention is to provide a meat processing material that can provide meat having a soft and juicy texture when cooked by heating, and having a high yield after cooking. The present invention relates to: a meat improving agent that contains inulin and a processed starch; a liquid composition for improving meat, the liquid composition containing the meat improving agent; and a method for improving meat, the method including bringing the meat improving agent or the liquid composition into contact with meat.
Provided are: a fried food having a favorable appearance and improved coating texture; and a batter for producing same. This batter for fried food contains a flaky starch mass. The starch mass includes a pregelatinized starch and the thickness of the flaky starch mass is 100–1,000 µm.
Provided are: a fried food having a favorable appearance and improved coating texture; and a batter for producing same. This batter for fried food contains a gelatinized cross-linked starch. The gelatinized cross-linked starch has a degree of gelatinization of at least 65% and has a viscosity of no more than 500 mPa·s, said viscosity being measured after 1,000 parts by mass of water has been added to 100 parts by mass gelatinized cross-linked starch and being measured using a rotary viscometer at a product temperature of 25°C and at 12–30 rpm.
This okonomiyaki (Japanese savory pancake) has an area with an ingredient uniformly distributed, the ingredient being small pieces of octopus and/or squid having a maximum diametrical length of 3-10 mm and a minimum diametrical length of 3-10 mm, the area containing 2 to 5 small pieces per cm3. The small pieces preferably have a maximum diametrical length of 4-8.5 mm and a minimum diametrical length of 3.5-8 mm. The present invention can provide okonomiyaki which contains octopus or squid as an ingredient and has a good texture balance between a batter and the ingredient.
Provided is an indigestible dextrin-containing sauce that has excellent handling properties, texture, and quality when reheated after being frozen. The sauce contains indigestible dextrin and one or more substances selected from the group consisting of a cross-linked starch derived from an above-ground starch and an etherified starch or and esterified starch derived from a below-ground starch.
Provided is a gramineous cereal grain-containing liquid food that has excellent handling properties, texture, and quality when reheated after being frozen. The liquid food contains a gramineous cereal grain and one or more substances selected from the group consisting of a cross-linked starch derived from an above-ground starch and an etherified starch or and esterified starch derived from a below-ground starch.
Provided is pasta that has an excellent flavor and texture even after frozen storage. A method for producing pasta, the method comprising extrusion forming, at a pressure of 80 kgf/cm2to 200 kgf/cm2, a dough containing a starting flour that contains at least 60 mass% of durum flour and 0.05 to 5 mass% wheat germ.
The present invention addresses the problem of providing a fried food that has a good texture and appearance even when time passes after frying. This method for producing a fried food includes causing first breading to adhere to an ingredient, causing a liquid having a viscosity of 1-3,500 mPa•s at 20°C to adhere to the first breading adhering to the ingredient, causing second breading to adhere to the first breading and to the ingredient to which the liquid has been made to adhere, and then frying the result.
Provided is a deep-fried food that maintains a favorable texture and good appearance regardless of the lapse of time after frying. A method for preparing a deep-fried food that comprises: sticking a powdery batter to a food to be fried; sticking a liquid, which contains water as a major component, to the powdery batter stuck to the food; and deep-frying the food, said food having the powdery batter and the liquid containing water as a major component stuck thereto, in oil.
The present invention addresses the problem of providing a coated food that has a good texture and appearance even when time passes after frying. This method for producing a coated food includes causing first breading to adhere to an ingredient, causing a liquid that contains mainly water to adhere to the first breading adhering to the ingredient, causing second breading to adhere to the first breading and to the ingredient to which the liquid has been made to adhere, and then frying the result.
The present invention provides a breadcrumb mix that enables the preparation of a breaded cooked food product having a good appearance and texture. Provided is a breadcrumb modifier that contains pregelatinized hydroxypropylated starch and/or pregelatinized acetylated starch. Also provided is a breadcrumb mix that contains the breadcrumb modifier.
Provided is a method with which it is possible to produce noodles having the same flexibility as hand-pulled noodles and also having a crisp mouthfeel. A method for producing noodles, the method including extruding a dough under high pressure and producing noodles, the dough being obtained from a precursor powder that includes an acetylated phosphoric-acid cross-linked starch and a wheat flour having a protein content of 9-12%, the wheat flour being derived from ordinary wheat.
To prevent noodle line breakage in a step for subdividing noodles, and to improve the qualities of frozen cooked noodles manufactured through a step for subdividing noodles. A method for manufacturing frozen cooked noodles, said method comprising cooking noodles by heating until the amount of the noodles increases to 180-260 mass% relative to the dry mass of the noodles before cooking, subdividing the cooked noodles in water at 20-99oC, and then freezing the subdivided noodles.
The present invention addresses the problem of providing a method for producing an ingredient for batter frying, with which, even when a battered ingredient has been stored at a refrigeration temperature without being cooked, it is possible to produce fried food that is imparted with a preferable fired batter color, does not give a bland dryness to the ingredient, and has a preferable texture. In the battered ingredient production method according to the present invention, a batter material A containing 0.1-5 mass% of a monovalent metallic alginate and a batter material B containing a divalent metallic salt are alternately attached to the ingredient. It is preferable for one of the batter material A or batter material B to be in a liquid form, while the other is in a powder form.
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
59.
CRUSTED DEEP-FRIED FOOD PRODUCT AND METHOD FOR PRODUCING SAME, AND METHOD FOR PRODUCING FOOD MATERIAL TO BE DEEP-FRIED
The crusted deep-fried food product (10) according to the present invention comprises an ingredient (2) and a crust (50) adhering to the surface of the ingredient (2), wherein a space (S) exists between the ingredient (2) and the crust (50) and a protein-containing columnar structure (30) extends in the space (S) from the ingredient (2) to the crust (50). The crusted deep-fried food product (10) is obtained by deep-frying a food material to be deep-fried in which a crust material is adhered to the surface of an ingredient. A method for producing the food material to be deep-fired comprises: a pretreatment step for adhering a pretreatment solution containing a protein and an alcohol to the surface of the ingredient and then applying an aqueous solution to the part to which the pretreatment solution is adhered; and a step for adhering a crust material to the surface of the ingredient which has been pre-treated in the aforesaid step.
This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil and fat being incorporated into the three-dimensional network structure. This method for manufacturing a baked food of a wheat-flour-containing dough has: a dough preparation step for mixing the fermented cellulose and a liquid to obtain a fermented-cellulose dispersion, and mixing the dispersion, the wheat flour, and the oil and fat to prepare a wheat-flour-containing dough; and a dough baking step for baking the wheat-flour-containing dough.
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil and fat being incorporated into the three-dimensional network structure. This method for manufacturing a frozen bakery food has: a dough preparation step for mixing the fermented cellulose and a liquid to obtain a fermented-cellulose dispersion, and mixing the dispersion, the wheat flour, and the oil and fat to prepare a dough; and a step for baking the dough to obtain a bakery food, and freezing the bakery food.
A frozen noodle food product according to the present invention comprises frozen noodles and a sauce, each in an independent state, is stored, distributed and/or sold in a freezing temperature range capable of maintaining the frozen state of the frozen noodles, and satisfies at least one of (A) and (B): (A) The sauce contains at least 15 mass% of a specific oil or fat containing at least 4.5 mass% of a low-cloud point oil or fat which does not solidify at 0°C and has a cloud point of -5°C or lower. (B) The sauce contains at least 10 mass% of a low-cloud point oil or fat which does not solidify at 0°C and has a cloud point of -5°C or lower.
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
A23L 23/00 - SoupsSauces Preparation or treatment thereof
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
63.
FOOD COMPOSITION PRODUCTION METHOD AND PRETREATMENT METHOD, AND METHOD FOR ENHANCING MICROBIAL SAFETY OF FOOD COMPOSITION
The present invention addresses the problem of providing a food composition which has high microbial safety in spite of containing a food having relatively high water activity, and which can be distributed or sold at ambient temperature. A food composition produced by this production method contains a baked dough food having a water activity of 0.93 or more, and is distributed and/or sold in an environment in which the atmospheric temperature is 12ºC or more. This production method comprises: a step of baking a cereal flour-containing dough to provide the baked dough food; a freezing step of freezing the food composition containing the baked dough food to provide a frozen food composition; and a thawing step of placing the frozen food composition in an environment in which the atmospheric temperature is 1-10ºC for 12 hours or more.
The present invention is provided with: a first transport conveyor that conveys a packing bag; a first soft body that is arranged in a position facing the upper surface of the packing bag conveyed by the first transport conveyor; a first pressing unit that presses the first soft body against the packing bag transported by the first transport conveyor; and a first image detection sensor that images the surface of the first soft body and detects internal contents that have leaked from the packing bag and have adhered to the surface of the first soft body.
B65B 57/02 - Automatic control, checking, warning or safety devices responsive to absence, presence, abnormal feed, or misplacement of binding or wrapping material, containers, or packages
G01M 3/38 - Investigating fluid tightness of structures by using light
G01N 21/90 - Investigating the presence of flaws, defects or contamination in a container or its contents
65.
METHOD FOR MANUFACTURING SAUCE CONTAINING MINCED MEAT
This method for manufacturing sauce containing minced meat has: a minced meat preparation step in which, after raw-material minced meat is processed in an alkali solution, water is added and boiling is performed to obtain boiled minced meat; an umami component manufacturing step in which, after the raw-material minced meat is processed in the alkali solution, water is added and boiling is performed, the boiled minced meat is removed from the boiled product to obtain residual components, and the fats are removed from the residual components to obtain umami components; and a step in which the boiled minced meat obtained in the minced meat preparation step is mixed with the umami components obtained in the umami component manufacturing step.
A potato starch is provided that can be used as a viscosity-imparting material without dissolving in water, and is suitable as a coating material for fried foods. The potato starch contains 35% or more by volume of particles having a particle diameter of 60-300 μm.
Provided is a potato starch that can be used as a thickener without mixing with water and that is also suitable as a batter material for fried foods. The potato starch has an angle of repose of 30 to 45 degrees. Also provided is a potato starch composition comprising at least 50 mass% of the potato starch and having an angle of repose of 30 to 45 degrees.
A potato starch is provided that can be used as a viscosity-imparting material without dissolving in water, and is suitable as a coating material for fried foods. In the potato starch, D10 is 18 μm or more and D90 is less than 900 μm, D90/D10 being 4.0-17.0.
A potato starch is provided that can be used as a viscosity-imparting material without dissolving in water, and is also suitable as a coating material for fried foods. The potato starch has a difference angle of 8-35°. A potato starch composition containing 50 mass% or more of the potato starch and having a difference angle of 8-35°.
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the surfaces have crispy texture and the insides have thick and soft texture. An octopus dumpling mix according to the present invention contains 0.01 to 5% by mass of an alginic acid component, 1 to 20% by mass of acetylated oxidized starch and/or hydroxypropylated starch, and 50% by mass or more of oil- or fat-processed wheat flour. The ratio of the mass of an oil or fat to the mass of wheat flour in the oil- or fat-processed wheat flour, i.e., (the former):(the latter), is preferably 1:(5 to 30).
The present invention addresses the problem of providing a method by which it is possible to produce, without stir-frying, cooked noodles having a savory flavor and texture as if the noodles had been stir-fried. This method for producing cooked noodles comprises (1) a step for cooking the noodles by boiling, (2) a step for attaching fats/oils to noodles cooked by boiling, and (3) a step for heating the resulting noodles via super-heated steam of at least 105 °C and/or heated air of at least 105 °C. Step (3) may be performed multiple times. When step (3) is performed multiple times, it is preferable to alternate heating via super-heated steam of at least 105 °C and heating via heated air of at least 105 °C.
Provided is a crusted food product in which the crust can maintain a crisp texture as in deep-fried food immediately after being deep-fried. This method for producing a crusted food product comprises: deep-frying an ingredient coated with a first batter solution; and coating the deep-fried ingredient with a second batter solution and dry-heating the coated ingredient.
Provided is a crusted deep-fried food product in which the crust can maintain a crisp texture even after a lapse of time from being deep-fried. This method for producing a crusted deep-fried food product comprises: deep-frying an ingredient coated with a first batter solution; and coating the deep-fried ingredient with a second batter solution having a small content of wheat flour, and deep-frying the same.
The present invention addresses the problem of providing a deep fry batter mix which makes it possible to produce a deep-fried food that has a deep fry batter having good and crispy texture and can keep the good texture even after a lapse of a certain period of time after the production of the deep-fried food. The deep fry batter mix according to the present invention contains 30 to 70% by mass of starch having a degree of swelling of 10 or less and 30 to 70% by mass of water-soluble food fibers. The water-soluble food fibers are preferably made of at least one material selected from the group consisting of inulin, resistant dextrin and β-glucan. The deep fry batter mix according to the present invention is particularly useful for a fry flour or for the preparation of a batter liquid.
The present invention addresses the problem of providing a fried-chicken mix capable of preparing pieces of fried-chicken of which the entire surface has a pleasing appearance like that of powdered fried-chicken, the batter has a good crispy texture, and the deterioration in quality is low even with the passage of time after frying. This fried chicken mix contains 50 mass% or more of potato starch having a 50% diameter of 5-35 μm in a volume particle size distribution cumulative curve measured by a dry laser diffraction/scattering method. The 90% diameter of the potato starch in the particle size distribution cumulative curve is preferably less than 40 μm. The difference between the 90% diameter and the 10% diameter, i.e., 90% diameter - 10% diameter, of the potato starch in the particle size distribution cumulative curve is preferably 10-25 μm.
The present invention addresses the problem of providing a method for manufacturing dried pasta that yields a mouthfeel akin to when pasta is eaten immediately after being cooked with heat, said mouthfeel being obtained even when the dried pasta has been kept refrigerated or frozen after being cooked with heat and then has been reheated in a microwave oven, etc., so as to reach an edible state. This method for manufacturing dried pasta has an extrusion step in which a pasta dough prepared from raw ingredients including a wheat flour that has a protein content of 8-18% by mass is extruded and molded at a decompression degree of 0 to -65 kPa and a pressure of 60-160 kgf/cm2 to obtain a pasta, and a drying step in which the pasta is dried, the method also having a GV adjustment step in which the gluten vitality of the pasta after the extrusion step is adjusted to 10-30%. The GV adjustment step can also serve as the drying step.
The present invention addresses the problem of providing a fried-chicken mix capable of preparing pieces of fried-chicken having a batter that is crispy and has a good texture and can maintain the good texture even with the passage of time after frying. This fried-chicken mix contains 10 mass% or more of potato starch having a 10% diameter of 20 μm or less in a volume particle size distribution cumulative curve measured by a dry laser diffraction/scattering method. The 50% diameter of the potato starch in the particle size distribution cumulative curve is preferably 5-35 μm, and the 90% diameter is preferably 20-40 μm.
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heating plate to give a baked food and then refrigerating or freezing the baked food. Preferably, the temperature of the heating plate is 165-185°tai-yakiooban-yaki ooban-yaki (an oval pancake with a filling such as sweet bean paste).
The present invention addresses the problem of providing a method for manufacturing cooked frozen noodles, whereby it is possible to manufacture cooked frozen noodles in which a rough texture that is peculiar to noodles containing a hardly digestible starch is suppressed, despite the cooked frozen noodles containing a hardly digestible starch and being low in carbohydrates. This method for manufacturing cooked frozen noodles has a step for heat-cooking noodles containing a hardly digestible starch and freezing the cooked noodles. The present invention is characterized in that, prior to the freezing, one or more types of oil selected from the group consisting of an oil/fat and an oil/fat composition are caused to adhere to the surface of the cooked noodles.
The present invention addresses the problem of providing noodles, wherein resistant starch is contained, the content of carbohydrates is low and yet the coarse texture characteristic to resistant starch-containing noodles is ameliorated, and a method for manufacturing the same. The noodles according to the present invention contain resistant starch and carry an inulin-containing coating agent adhered to the surface thereof. In the noodles, the adhesion amount of the inulin is preferably 0.01 mass% or greater relative to the noodles. The coating agent optionally contains a fat or oil and/or a thickening polysaccharide. Preferably, the coating agent is an emulsified material.
The present invention addresses the problem of providing a sauce containing minced meat wherein the minced meat contains a plenty of meat juice and can show a sufficient elasticity and juiciness when chewed. The method according to the present invention for producing a sauce containing minced meat comprises an oven-heating step for heating minced meat, which is formed into a sheet, in an oven and a step for producing a sauce with the use of the thus heated minced meat. In the oven-heating step, the minced meat is heated in such a manner that the mass of the minced meat after heating corresponds to 60-95 mass% relative to the mass of the minced meat before heating.
The frozen meat sauce according to the present invention includes a frozen product of a mixture of a heat-sterilized ground-meat sauce and a non-heat-sterilized ingredient. The same ingredient as the heat-sterilized ground-meat sauce, except that the ingredient is not heat-sterilized, is favorably used as the non-heat-sterilized ingredient. It is preferred that the heat-sterilized ground-meat sauce be a heat-sterilized product obtained by heating a ground-meat sauce containing ground meat and water to the temperature of 105°C or higher. The content of the heat-sterilized ground-meat sauce in the mixture is preferably 4-60 mass%.
The present invention addresses the problem of providing: a baked fish egg mass for a topping, the baked fish egg mass having an exceptional mass-like feel and a flavor characteristic of baked fish eggs; and a food product in which said mass is used, This baked fish egg mass for a topping includes a baked product of a fish egg mass, the diametrical length of the baked product being 0.3-3 cm. A membrane such as an ovarian membrane is preferably bonded to the surface of the baked product of a fish egg mass. This food product contains food ingredients such as sauces, and this baked fish egg mass for a topping. The contained amount of the baked fish egg mass for a topping is preferably 0.2-20 parts by mass per 100 parts by mass of the food ingredients.
The frozen meat sauce according to the present invention, which comprises a frozen product of a mixture of a meat sauce with spice(s), is characterized in that the spice(s) are one or more members selected from the group consisting of cinnamon and cumin. Preferably, the content of a single spice in the mixture is 0.001-0.1 part by mass per 100 parts by mass of the meat sauce. It is preferred that the mixture contains both of cinnamon and cumin and, in such a case, the ratio by mass of cinnamon content : cumin content is preferably 10:1 to 1:10.
The present invention addresses the problem of providing a method for producing frozen fish eggs-containing sauce, which can be preserved for a long time and becomes edible only by thawing, and which provides excellent flavor of fish eggs upon eating the thawed sauce, and has a smooth food texture. This method for producing frozen fish eggs-containing sauce comprises a step in which a sauce, in which 4-70 mass% of raw fish eggs, and 0.04-8 mass% of processed starch are mixed, is heated under the condition of the material temperature of the sauce being at most 95°C, and then frozen. The processed starch is preferably at least one selected from the group consisting of etherified starch, acetylated starch, ether cross-linked starch, acetyl cross-linked starch, and phosphoric acid cross-linked starch.
This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in production of non-fermented bakery foods, for example, waffles, pancakes, hotcakes, butter cakes, okonomi-yaki, tako-yaki, oban-yaki, koban-yaki, tai-yaki, etc.
The present invention provides noodles that are high in dietary fiber and low in carbohydrate while having good texture. A noodle mix according to the present invention contains: 10 to 60 mass% of hardly digestible starch derived from one or more of wheat, tapioca, corn, and sweet potatoes; 5 to 30 mass% of processed starch having a gelatinization starting temperature that is lower than that of a raw-material starch by 0.1ºC or more; and 8 to 20 mass% of protein.
The present invention addresses the problem of providing grooved noodles which are less likely to adhere to each other after being boiled and which yield boiled noodles with a superior texture. The present invention also addresses the problem of providing a grooved noodle production method and a grooved noodle cooking method. The grooved noodles of the present invention have one or more grooves formed in the noodle-length direction, and the transverse cross section of the noodle length has a substantially circular main contour. The grooved noodles contain as the constituent flour only grain flour including wheat flour, and have a gluten vitality of 18-35%.
This mix for deep-fried food contains 20% by mass or more of a digestion-resistant starch with a high content of dietary fiber in which the dietary fiber content is 60% by mass or higher. This mix for deep-fried food contains a plentiful amount of dietary fiber, makes it possible to produce a deep-fried food having a coating that has delicate crispiness and no stickiness while being useful as a low-carbohydrate healthful foodstuff ingredient, and moreover makes it possible for the exceptional texture of the coating to be maintained even when a given period of time has elapsed after production or when the food is reheated using a microwave oven, etc. The present invention includes: a batter liquid that contains 100 parts by mass of this mix for deep-fried food and 100-1000 parts by mass of a liquid; and a method for producing a deep-fried food having a step for causing the batter liquid to adhere to an ingredient and carrying out heating and cooking.
The method according to the present invention for producing a cereal flour composition, whereby a cereal flour composition containing 0.1 mass% or more of protein is produced, comprises a step for preparing a mixture, said mixture comprising a cereal flour and fat or oil and having a fat/oil content of 0.1 mass% or more and a water content of 8-35 mass%, and heating the mixture under such conditions that the material temperature of the mixture attains 150-210°C. The cereal flour composition produced by the production method according to the present invention or a mixture of the cereal flour composition with other food material(s) is useful as a batter mix which is to be liquefied and then used for coating a filling food.
Provided is a food which contains an acid and thus has a high preservability but yet shows a suppressed sourness. A cooked starch food characterized in that an emulsion containing a fat or oil, an organic acid and acidic hexametaphosphoric acid is adhered to the surface thereof.
A material for meat processing which is easy to handle in use and capable of providing meat products having soft and juicy texture. A mix for meat processing which comprises one or more kinds of processed starches selected from the group consisting of an etherified starch and an esterified starch together with sodium hydrogen carbonate.
Provided is a tatsutaage that can maintain the appearance and texture unique to the tatsutaage even with the elapse of time after cooking. The water addition-type tatsutaage mix according to the present invention contains 10-40 mass% of at least one type selected from oxidized starches and acid-treated starches, 40-80 mass% of at least one type selected from phosphate-crosslinked tapioca starches and phosphate-crosslinked potato starches, and 0.1-3 mass% of an emulsifying agent.
Bread crumbs according to the present invention have a grain size distribution such that the ratio of a fraction having a grain diameter of 2.36 mm or more is 8 to 21% by mass and the ratio of a fraction having a grain diameter of 1.18 mm or less is 45% by mass or less, and also have a bulk density of 270 to 600 ml/100 g. A container (1) for shake-out-type bread crumbs according to the present invention is provided with: the bread crumbs of the present invention or a bread crumb mix containing the bread crumbs; and a sprinkling vessel (3) which can store shape-out-type bread crumbs (2) including the bread crumbs or the bread crumb mix and has sprinkling holes (51) through which the bread crumbs (2) are to be sprinkled to the outside. The largest diameter length (W1) of the sprinkling holes (51) is 10 to 55 mm. According to the bread crumbs and the bread crumb mix of the present invention, it becomes possible to produce a high-quality bread-crumbs-attached cooked food on which a sufficient amount of a fried batter having a moderately crunchy and crispy texture is attached entirely and uniformly regardless of the amount of an oil to be used in frying and the flavor of a material of the food is highly preserved, merely by such a simple procedure that the bread crumbs or the bread crumb mix is directly dredged onto a food material, such as a meat and a seafood, and is then fried in an oil.
Noodle dough according to the present invention contains water and a cereal flour composition containing resistant starch, the resistant starch content of the cereal flour composition being 5 wt. % or more. The cereal flour composition further contains one or more types of pregelatinized cereal flours selected from the group consisting of pregelatinized starch and pregelatinized cereal flour. The cereal flour composition can further contain wheat flour, a processed starch other than pregelatinized starch, wheat protein, and a polysaccharide thickener. With the noodle dough according to the present invention, noodles can be manufactured which have good texture while having low calories through use of the resistant starch, and have good boiling yield stability.
Provided is a method for producing high-quality frozen cooked Chinese-style noodles without a need to use bread flour. A method for producing frozen cooked Chinese-style noodles, the method including hot-cooking Chinese-style noodles in which dough prepared from a precursor powder that includes maximum-strength wheat flour and medium-strength wheat flour is molded into noodles having a diameter of 1.7-3.0 mm, and subsequently freezing the Chinese-style noodles.
This creamy sauce contains wheat flour and 0.5-10 mass% of an unaged cheese. The unaged cheese may be one or more cheeses selected from the group consisting of cream cheese, mascarpone, mozzarella, fromage blanc, cottage cheese, ricotta, feta, blue mountain cheese, banon, brocciu, and quark. This creamy sauce has a thick richness and milky flavor despite not containing fresh cream, is unlikely to suffer from syneresis even if frozen and stored, is uniform throughout, and is unlikely to suffer from deterioration in quality after thawing.
This organic acid-containing sauce contains a smoke-treated organic acid. The smoke-treated organic acid is preferably smoke-treated sodium acetate. The content of the smoke-treated organic acid is preferably 0.01-3 mass%. The organic acid-containing sauce may additionally contain glycine. As a result of containing an organic acid that has a bacteriostatic effect, the organic acid-containing sauce decreases the likelihood of spoilage due to the proliferation of microorganisms and has excellent storage properties. In addition, unpleasant tastes (acidity, harsh taste, and the like) originating from the organic acid are reduced and the original flavor of the sauce is maintained.
This batter for deep-fried food products contains 50-95% by mass of wheat flour and 5-50% by mass of processed starch that is subjected to an oxidation process or an acid process and has an RVA maximum viscosity of 1000 mPa·s or less. Heat-treated wheat flour may be used as the wheat flour. The batter may furthermore contain 0.1-3% by mass of a leavening agent, and may furthermore contain 2% by mass or less of an emulsifier. According to the present invention, it is possible to produce deep-fried food in which a fried coating has a crispy and light mouthfeel not only immediately after production but even when a span of time has elapsed after production or when the deep-fried food is re-heated using a microwave oven or the like.
