Solid paste composition for cooking and method for producing same

Patent metadata

Field	Value
Publication number	US-2022264917-A1
Application number	US-202217734570-A
Country	US
Kind code	A1
Filing date	May 2, 2022
Priority date	Nov 1, 2019
Publication date	Aug 25, 2022
Grant date	—

Abstract

Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition contains 19 mass % or more, on a dry mass basis, of starch and 4.0 mass % or more, on a dry mass basis, of a protein. The composition also has a value (α1) of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. The composition has a value (β) of the frozen slice X of the composition prepared under a predetermined condition satisfies the formula α1×β1≤7.0 in relation to the value α1.

First claim

1 . A solid paste composition for heat cooking satisfying requirements (1) to (4):
(1) the composition has a starch content of in terms of dry mass basis 19 mass % or more; (2) the composition has a protein content of in terms of dry mass basis 4.0 mass % or more; (3) when the composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and a resulting frozen composition is cut along a cut plane X into a composition frozen section X with a thickness of 30 μm, value [α] of the resulting section measured under [Condition A] (hereinafter referred to as “α1”) is 16.0 or less; wherein [Condition A] is the composition frozen section is subjected to MALDI-TOFMS imaging mass spectrometry using α-cyano-4-hydroxycinnamic acid as a matrix; wherein [α] is a ratio of a signal intensity at m/z=213.38 to a signal intensity at m/z=788.37 from the composition frozen section X; (4) when the composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and the resulting frozen composition is cut along a cut plane X into a composition frozen section X with a thickness of 30 μm, value [β] of the resulting section measured under [Condition B] (hereinafter referred to as “β1”) satisfies a relationship defined in [Formula 1] with regard to the value α1; wherein [Condition B] is the composition frozen section is subjected to MALDI-TOFMS imaging mass spectrometry using sinapinic acid as a matrix; wherein [β] is a ratio of a signal intensity at m/z=12345.17 to a signal intensity at m/z=5962.70 from the composition section; and wherein [Formula 1] is α1×β1≤7.0

2 . The composition according to claim 1 , wherein the β1 is 1.70 or less.

3 . The composition according to claim 1 , wherein the cut plane X in [Condition A] is orthogonal to a longitudinal axis of the composition.

4 . The composition according to claim 1 , which further satisfies the requirements (5) and (6):
(5) when the composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and the resulting frozen composition is cut along a cut plane Y, which is orthogonal to the cut plane X, into a composition frozen section Y with a thickness of 30 μm, the value [α] of the resulting section measured under the [Condition A] (hereinafter referred to as “α2”) is 16.0 or less; (6) when the composition is heated in water at 90° C. for 6 minutes and then frozen at −25° C., and the resulting frozen composition is cut along the cut plane Y, which is orthogonal to the cut plane X, into the composition frozen section Y with a thickness of 30 μm, the value [β] of the resulting section measured under the [Condition B] (hereinafter referred to as “β2”) satisfies the relationship defined in [Formula 2] with regard to the value α2; and wherein [Formula 2] is α2×β2≤7.0

5 . The composition according to claim 4 , wherein the value β2 is 1.70 or less.

6 . The composition according to claim 1 , wherein when a 6% suspension of a crushed product of the composition is observed, a number of starch grain structures observed is 300/mm 2 or less.

7 . The composition according to claim 1 , further comprising ingredients derived from an edible plant.

8 . The composition according to claim 7 , wherein the edible plant is a dried edible plant with a dry basis moisture content of less than 15 mass %.

9 . The composition according to claim 7 , wherein the edible plant is a pulse, and wherein the pulse is one or more species of pulse selected from Pisum, Phaseolus , Cajanus, Vigna, Vicia, Cicer, Glycine and Lens species.

10 . The composition according to claim 9 , wherein the pulse is in a form of pulse flour with a particle size d 90 of less than 500 μm after being subjected to ultrasonic treatment.

11 . The composition according to claim 7 , wherein a ratio of a starch content derived from edible plant to a total starch content in the composition is 10 mass % or more.

12 . The composition according to claim 7 , wherein a ratio of a protein content derived from edible plant to a total protein content in the composition is 10 mass % or more.

13 . The composition according to claim 1 , which has a dry basis moisture content of 60 mass % or less.

14 . A process of producing the solid paste composition for heat cooking according to claim 1 , comprising the steps of:
(i) preparing a paste dough composition having a starch content of 10.0 mass % or more in terms of dry mass basis, a protein content of 4 mass % or more in terms of dry mass basis, and a dry basis moisture content of 20 mass % or more; and (ii) kneading the composition prepared in step (i) at a temperature of from 110° C. to 190° C. with an SME of 400 kJ/kg or more under a pressure of 0.1 MPa or more.

15 . The process according to claim 14 , wherein the kneading in step (ii) is carried out for a period of from 0.1 minute to 60 minutes.

16 . The process according to claim 14 , further comprising, after step (ii):
(iii) cooling the composition kneaded in step (ii) to a temperature at which the composition does not swell.

17 . The process according to claim 16 , wherein in step (iii), the composition is maintained for a continuous period of 0.02 hour or more from when the temperature fell below 90° C. until when the dry basis moisture content fell below 25 mass %.

18 . The process according to claim 16 , wherein the kneading in step (ii) and/or the cooling in step (iii) are/is carried out using an extruder.

19 . The process according to claim 16 , further comprising, after step (iii):
(iv) crushing the composition to produce a crushed composition.

20 . The process according to claim 19 , further comprising, after step (iv):
(v) agglomerating the crushed composition to produce a crushed composition agglomerate.

Assignees

• Mizkan Holdings Co Ltd

Inventors

• HIBI Naruhiro

Classifications

• A23B2/80

  Freezing; Subsequent thawing; Cooling · CPC title

• A21D8/02

  Methods for preparing dough; Treating dough prior to baking · CPC title

• A23L7/109 Primary

  Types of pasta, e.g. macaroni or noodles · CPC title

• A23L5/10

  General methods of cooking foods, e.g. by roasting or frying · CPC title

• A21D13/045

  from leguminous plants · CPC title