Solid paste composition for cooking and method for producing same

Patent metadata

Field	Value
Publication number	US-2023148639-A1
Application number	US-202318156253-A
Country	US
Kind code	A1
Filing date	Jan 18, 2023
Priority date	Feb 15, 2019
Publication date	May 18, 2023
Grant date	—

Abstract

A solid paste composition for cooking that contains beans is provided. The solid paste composition contains 3% by mass or higher, on a dry mass basis, of an insoluble dietary fiber, 10% by mass or higher, on a dry mass basis, of a starch, 4% by mass or higher, on a dry mass basis, of a protein, and after isothermally treating the solid paste composition in 40 times as much water at 90° C. for 5 minutes, the Haze value of the water being 25% or lower.

First claim

1 - 8 . (canceled)

9 . A method of producing a solid paste composition for heat cooking containing pulse, comprising the steps of:
(i) preparing a paste dough composition containing pulverized pulse so as to have an insoluble dietary fiber content on a dry mass basis of 3% by mass or higher, a starch content on a dry mass basis of 10% by mass or higher, and a protein content on a dry mass basis of 4% by mass or higher; (ii) kneading the composition from step (i) at a temperature in a range from 100° C. to 200° C. using an extruder and under a condition with:
(a) a specific mechanical energy (SME) of 350 kJ/kg or higher and/or
(b) a ratio of a length of a flight screw part to a total length of a barrel of the extruder is 95% or lower; and
(iii) cooling the composition from step (ii) to a temperature at which the composition does not swell.

10 . The method as defined in claim 9 , further comprising, after step (iii), the step of:
(iv) subjecting the composition from step (iii) to a moist treatment in an environment where a relative humidity (RH %) of an atmosphere is over 50 RH %.

11 . The method as defined in claim 10 , wherein:
the moist treatment in step (iv) is carried out under a condition which satisfies Formula 1 below:
A×T≥ 40  (Formula 1)

where A represents the relative humidity (RH %) of the atmosphere, and T represents a treating time of the moist treatment (hr), provided that A>50 RH %.

12 . The method as defined in claim 9 ,
wherein step (ii) and/or step (iii) is carried out under a pressurized condition, and wherein the pressurized condition is a condition under which a pressure of 0.1 MPa or higher is applied.

13 . (canceled)

14 . The method as defined in claim 9 , wherein:
when the pulverized pulse in step (i) is subjected to Treatment A and then to ultrasonication, the composition has a particle size distribution represented by a d 90 value of 1000 μm or smaller; wherein Treatment A comprises treating a suspension of 6% by mass of the pulverized pulse in water with 0.4% by volume of protease and 0.02% by mass of α-amylase at 20° C. for 3 days.

15 . The method as defined in claim 9 ,
wherein both step (ii) and step (iii) are carried out using an extruder, and wherein the extruder is a uniaxial extruder or a biaxial extruder.

16 . (canceled)

17 . The method as defined in claim 9 , wherein a kneading time in step (ii) is in a range from 0.1 to 60 minutes.

18 . The method as defined in claim 9 , wherein a cooling temperature in step (iii) is 95° C. or lower.

19 . The method as defined in claim 9 , wherein:
the method further comprises, after step (iii), the step of: (v) crushing the composition to produce a crushed composition.

20 . The method as defined in claim 19 , wherein:
the method further comprises, after step (v), the step of: (vi) agglomerating the crushed composition to produce a crushed composition agglomerate.

21 . A method of producing a solid paste composition for heat cooking containing pulse, comprising the steps of:
(i) preparing a paste dough composition containing pulverized pulse so as to have an insoluble dietary fiber content on a dry mass basis of 3% by mass or higher, a starch content on a dry mass basis of 10% by mass or higher, and a protein content on a dry mass basis of 4% by mass or higher; (ii) kneading the composition from step (i) at a temperature in a range from 110° C. to 200° C. with an extruder and under a condition with
(a) a specific mechanical energy (SME) of 350 kJ/kg or higher and/or
(b) a ratio of a length of a flight screw part to a total length of a barrel of the extruder is 95% or lower; and
(iii) cooling the composition from step (ii) to a temperature of lower than 110° C.

22 . The method as defined in claim 21 , further comprising, after step (iii), the step of:
(iv) subjecting the composition from step (iii) to a moist treatment in an environment where a relative humidity (RH %) of an atmosphere is over 50 RH %.

23 . The method as defined in claim 22 , wherein:
the moist treatment in step (iv) is carried out under a condition which satisfies Formula 1 below:
A×T≥ 40  (Formula 1)

where A represents the relative humidity (RH %) of the atmosphere, and T represents a treating time of the moist treatment (hr), provided that A>50 RH %.

24 . The method as defined in claim 21 ,
wherein step (ii) and/or step (iii) is carried out under a pressurized condition, wherein the pressurized condition is a condition under which a pressure of 0.1 MPa or higher is applied.

25 . The method as defined in claim 21 , wherein:
when the pulverized pulse in step (i) is subjected to Treatment A and then to ultrasonication, the composition has a particle size distribution represented by a d 90 value of 1000 μm or smaller; wherein Treatment A comprises treating a suspension of 6% by mass of the pulverized pulse in water with 0.4% by volume of protease and 0.02% by mass of α-amylase at 20° C. for 3 days.

26 . The method as defined in claim 21 ,
wherein both step (ii) and step (iii) are carried out using an extruder, and wherein the extruder is a uniaxial extruder or a biaxial extruder.

27 . The method as defined in claim 21 , wherein a kneading time in step (ii) is in a range from 0.1 to 60 minutes.

28 . The method as defined in claim 21 , wherein:
the method further comprises, after step (iii), the step of: (v) crushing the composition to produce a crushed composition.

29 . The method as defined in claim 28 , wherein:
the method further comprises, after step (v), the step of: (vi) agglomerating the crushed composition to produce a crushed composition agglomerate.

30 . The method as defined in claim 29 , wherein the agglomerating in step (vi) is carried out at a temperature in a range from 100° C. to 200° C.

Assignees

• Mizkan Holdings Co Ltd

Inventors

• Suzuki Makoto

Classifications

• A23L33/21

  Addition of substantially indigestible substances, e.g. dietary fibres · CPC title

• A23L7/109 Primary

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

• A23P30/00

  Shaping or working of foodstuffs characterised by the process or apparatus (A23P10/00, A23P20/00 take precedence) · CPC title

• A23L33/115

  Fatty acids or derivatives thereof; Fats or oils · CPC title

• A23L29/281

  Proteins, e.g. gelatin or collagen · CPC title