Solid paste composition for cooking and method for producing same

Patent metadata

Field	Value
Publication number	US-12419331-B2
Application number	US-202217682725-A
Country	US
Kind code	B2
Filing date	Feb 28, 2022
Priority date	Aug 30, 2019
Publication date	Sep 23, 2025
Grant date	Sep 23, 2025

Abstract

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm 2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm 2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

First claim

What is claimed is:

1. A process of producing a solid paste composition for heat cooking, the process comprising the steps of:
(i) preparing a paste dough composition having an insoluble dietary fiber content of 1.5 mass % or more in terms of wet basis, a starch content of 5.0 mass % or more in terms of wet basis, a protein content of 3.0 mass % or more in terms of wet basis, and a dry mass basis moisture content of 25 mass % or more;
(ii) kneading the paste dough composition prepared in step (i) at a temperature of from 100° C. to 200° C. with a specific mechanical energy (SME) of 350 KJ/kg or more to form a kneaded paste dough composition; and
(iii) cooling the kneaded paste dough composition to a temperature of less than 90° C.,
thereby forming the solid paste composition, wherein
the kneading in step (ii) and the cooling in step (iii) are both carried out with an extruder, and
a temperature difference between a maximum heating temperature during the kneading in step (ii) and a lowering temperature in step (iii) is 30° C. or more.

2. The process according to claim 1 , wherein
the paste dough composition comprises a pulse flour, and
the pulse flour satisfies at least either (11a) or (11b) after subjecting the pulse flour to treatment D:
(11a) the pulse flour after treatment D that is further subjected to an ultrasonic treatment has a particle size distribution d 50 of 450 μm or less, and
(11b) the pulse flour after treatment D that is further subjected to a CFW (Calcofluor-white) staining and observed under fluorescence microscope has an average of a longest diameters of CFW-stained sites is 450 μm or less, and
in treatment D, 6 mass % water suspension of the pulse flour is treated with 0.4 volume % of protease and 0.02 mass % of α-amylase at 20° C. for 3 days.

3. The process according to claim 1 , wherein a length of a flight screw part to a total length of a barrel of the extruder is 95% or less.

4. The process according to claim 1 , further comprising, after step (iii):
(iv) maintaining the composition with a dry mass basis moisture content of 25 mass % or more after the cooling in step (iii) at a temperature of less than 90° C. for 0.02 hours or more.

5. The process according to claim 4 , wherein step (iv) includes adding water to the composition.

6. The process according to claim 1 , wherein in step (i), the dry mass basis moisture content of the paste dough composition is more than 45 mass %.

7. The process according to claim 1 , wherein 50 mass % or more of water to is mixed with other ingredients to form the paste dough composition before feeding the paste dough composition to the extruder.

8. The process according to claim 1 , wherein in step (i), the paste dough composition is prepared by mixing water with other ingredients before feeding the paste dough composition to the extruder.

9. The process according to claim 1 , wherein 50 mass % or more of water to be added during the process is mixed with other ingredients before an interior of the extruder is heated by 20° C. or more.

10. The process according to claim 1 , further comprising, after step (iii), drying a cooled kneaded paste dough composition obtained in step (iii), thereby obtaining a solid paste composition.

11. The process according to claim 1 , wherein in step (ii), kneading the paste dough composition prepared in step (i) with the specific mechanical energy (SME) of 550 KJ/kg or more.

12. The process according to claim 1 , wherein the solid paste composition has a density specific gravity of 1.0 or more.

13. The process according to claim 1 , wherein the paste dough composition comprises a raw material consisting of a pulse.

14. The process according to claim 1 , wherein the paste dough composition consists of a pulse.

15. The process according to claim 1 , wherein the solid paste composition is noodles.

16. A process of producing a solid paste composition for heat cooking, the process comprising the steps of:
(i) preparing a paste dough composition having an insoluble dietary fiber content of 1.5 mass % or more in terms of wet basis, a starch content of 5.0 mass % or more in terms of wet basis, a protein content of 3.0 mass % or more in terms of wet basis, and a dry mass basis moisture content of more than 25 mass %;
(ii) kneading the paste dough composition prepared in step (i) at a temperature of from 100° C. to 200° C. with a specific mechanical energy (SME) of 350 KJ/kg or more to form a kneaded paste dough composition;
(iii) cooling the kneaded paste dough composition to a temperature of less than 90° C. to form a cooled kneaded paste dough composition; and
(iv) after the cooling in step (iii), maintaining the cooled kneaded paste dough composition at a temperature of less than 90° C. in an atmosphere with a dry mass basis moisture content of 25 mass % or more for 0.02 hours or more, wherein step (iv) includes adding water to the paste dough composition,
thereby forming the solid paste composition, wherein
the kneading in step (ii) and the cooling in step (iii) are both carried out with an extruder,
in step (i), the paste dough composition is prepared by mixing 50 mass % or more of water with other ingredients before feeding the paste dough composition to the extruder,
an interior of the extruder is heated by 20° C. or more,
a temperature difference between a maximum heating temperature during the kneading in step (ii) and a lowering temperature in step (iii) is 30° C. or more, and
the solid paste composition comprises at least a pulse as a raw material and satisfying the requirements (1) to (4), (7), and (12):
(1) the solid paste composition has an insoluble dietary fiber content of 2.0 mass % or more in terms of dry mass basis;
(2) the solid paste composition has a starch content of 15 mass % or more in terms of dry mass basis;
(3) the solid paste composition has a protein content of 5.5 mass % or more in terms of dry mass basis; and
(4) when at least one frozen composition section A of the solid paste composition prepared under condition A is subjected to CBB (Coomassie Brilliant Blue) staining and observed, at least either (4a) or (4b) is satisfied:
(4a) a ratio of a number of CBB-stained sites having areas of 200 μm 2 or more and degree of roundness of 0.3 or more to a number of CBB-stained sites having areas of 30 μm 2 or more is 3% or more,
(4b) a ratio of a total area of CBB-stained sites having areas of 200 μm 2 or more and degrees of roundness of 0.3 or more to a total section area of the solid paste composition is 0.3% or more, and
the condition A is when the solid paste composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and a frozen composition is cut along a certain cut plane A into a section having a thickness of 30 μm, which the section is used as the frozen composition section A,

(7) the solid paste composition satisfies at least either (7a) or (7b):
(7a) when one mass part of the solid paste composition is immersed in 9 mass parts of iodine solution (0.25 mM) at 20° C. for 3 minutes and filtered through a 0.20 μm filter, a difference in absorbance (500 nm) of the iodine solution is 0.65 or less, and
(7b) when the one mass part of the composition is immersed in 9 mass parts of the iodine solution (0.25 mM) at 20° C. for 3 minutes and filtered through a 0.20 μm filter and a filtrate stained with iodine (final concentration 0.25 mM), the difference in absorbance (500 nm) of the iodine solution is 1.2 or less, and

(12) when a 6% suspension of a crushed product of the solid paste composition is observed, a number of starch grain

Assignees

• Mizkan Holdings Co Ltd

Inventors

• Suzuki Makoto
• Endo Kiyoshi
• Tange Yusuke
• HIBI Naruhiro
• Nakayama Takuya
• Ogasawara Yasushi
• Kawamura Yukiko
• Ihara Junichiro

Classifications

• A23L11/05

  Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65) · CPC title

• A23P30/20

  Extruding · CPC title

• A23V2200/044

  Colouring · CPC title

• A23V2300/31

  Mechanical treatment · CPC title

• A23V2250/5118

  Starch · CPC title