JP2018191520A - Food composition for adding dairy ingredients and cooking, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To create a new demand for a processed food prepared by adding a dairy raw material. SOLUTION: The food composition for adding and cooking a dairy raw material of the present invention is characterized by containing sour cream and a dairy material other than the sour cream. The present invention also relates to a processed food using the food composition, a method for producing a food composition for cooking by adding a dairy raw material, and a milky feeling and / or a processed food cooked by adding a dairy raw material. It also concerns how to improve the compatibility with white rice. [Selection diagram] None

Description

  The present invention relates to a food composition for cooking by adding a dairy ingredient, and in particular, a dairy ingredient capable of improving the milky feeling and / or compatibility with white rice of a processed food cooked by adding a dairy ingredient. It relates to food compositions for adding and cooking.

  Cream stew and clam chowder, which are processed foods prepared by adding dairy ingredients, are widely known as side dishes that are separate from staple foods such as white rice and bread. Studies have been conducted to improve the feeling (Patent Documents 1 and 2). In addition, sour cream is a well-known food material, but it has not been known to add it to a food composition for cooking by adding milk ingredients such as cream stew roux.

Japanese Patent No. 3718652 JP 2013-123377 A

  Traditionally, processed foods prepared by adding dairy ingredients such as cream stew are not easy to become main dishes because they have a gentle taste, and moreover they are not eaten over white rice like curry sauce or hayashi sauce. Opportunities to climb were limited. Then, this invention aims at creating the new demand of the processed food which added the milk raw material and was cooked.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have formulated sour cream and a milk material other than the sour cream together in a food composition for cooking by adding milk ingredients. It discovered that the compatibility with respect to the milky feeling of the processed food using this and / or white rice could be improved, and completed this invention.
That is, the present invention provides a food composition for cooking by adding the following milk ingredients, a processed food using the same, a method for producing a food composition for cooking by adding milk ingredients, and milk The present invention provides a method for improving the milky feeling and / or compatibility of cooked foods prepared by adding raw materials.
[1] A food composition for cooking by adding milk ingredients, including sour cream and milk ingredients other than the sour cream.
[2] The composition according to [1], wherein the amount of the sour cream is 0.03% by mass or more based on the composition.
[3] The composition according to [1] or [2], wherein a blending ratio of the sour cream to the milk material is 0.01 to 4.
[4] Any one of [1] to [3], wherein the milk material is one or more materials selected from the group consisting of milk raw materials, milk processed products, margarine, creaming powder, and vegetable oil cream. The composition according to one item.
[5] The composition according to any one of [1] to [4], wherein the milk material is a non-fermented milk material.
[6] The composition according to any one of [1] to [5], which is in the form of roux, granules, or paste.
[7] A processed food using the composition according to any one of [1] to [6].
[8] A method for producing a food composition for cooking by adding dairy ingredients, the method comprising a step of mixing sour cream and a milk material other than the sour cream.
[9] A method for improving the milk texture and / or compatibility with white rice of processed foods prepared by adding milk ingredients, mixing sour cream and milk ingredients other than the sour cream, and adding the milk ingredients A method comprising preparing a food composition for cooking, and preparing the processed food using the composition.
[10] The method according to [8] or [9] above, wherein the sour cream is sour cream powder.

  According to the present invention, a sour cream and a milk material other than the sour cream are blended together in a food composition for cooking with the addition of milk ingredients, so that the milky feeling of processed foods using this and / or Or compatibility with white rice can be improved. Therefore, it becomes possible to provide a processed food prepared by adding milk ingredients such as cream stew as a main dish and / or over white rice, for example, the processed food is the only main dish or one It is possible to create a new demand to produce as a plate dish.

Hereinafter, the present invention will be described in more detail.
The food composition for cooking by adding the milk raw material of the present invention is characterized by including sour cream and a milk raw material other than the sour cream.

  The “food composition for cooking by adding dairy ingredients” described in this specification is a food composition used for cooking processed foods, and is used in combination with dairy ingredients added separately. Refers to a food composition. The food composition of the present invention may be in the form of roux, granules or paste. As the milk material, those usually used in the art can be used without any particular limitation. For example, milk, soy milk, whole fat condensed milk, skimmed condensed milk, whole milk powder, skimmed milk powder, or fresh cream May be used. The processed food is not particularly limited as long as it is cooked using the food composition and the separately added milk raw material. For example, stew such as cream stew, soup such as clam chowder, or cream It may be soup pasta such as soup pasta, a dish of white rice or doria.

  The “sour cream” described in the present specification refers to a food obtained by fermenting fresh cream with lactic acid bacteria. As the sour cream, those usually used in the art can be used without any particular limitation. For example, a powdered or pasty sour cream may be used. The sour cream can improve the milky feeling (milk flavor) of processed foods prepared by adding dairy ingredients and improve compatibility with white rice. For this reason, the sour cream makes it possible to eat processed food cooked using the food composition of the present invention and the separately added milk raw material over white rice. The amount of the sour cream is not particularly limited as long as it can improve the milk texture or white rice compatibility of the processed food. For example, it may be 0.03% by mass or more based on the food composition, and preferably Is 0.1% by mass or more, particularly preferably 0.3% by mass or more. Further, the amount of the sour cream may be, for example, 15% by mass or less, preferably 12% by mass or less, and particularly preferably 10% by mass or less with respect to the food composition. When the amount of the sour cream is within the above-described range, the compatibility of the processed food with respect to milky feeling or white rice is strongly exerted, and the flavor of the sour cream itself is not conspicuous. It will be excellent.

  The “milk material other than sour cream” described in the present specification is blended in the food composition in order to give a basic milky feeling (milk flavor) to the processed food using the food composition of the present invention. Refers to raw materials. As the dairy material, those usually used in the art can be used without particular limitation, for example, selected from the group consisting of dairy ingredients, dairy products, margarine, creaming powder, and vegetable oil cream. One or more raw materials may be used, and preferably the milk material comprises a non-fermented milk material, ie a non-fermented milk material. The milk raw material may be, for example, cow's milk, soy milk, whole fat condensed milk, skimmed condensed milk, whole fat powdered milk, skim milk powder, or fresh cream, and a processed food is produced using the food composition of the present invention. It may be the same as or different from the separately added milk raw material used together. The dairy product may be, for example, fat substitution cream, cheese, butter, buttermilk, or fermented milk. The amount of the dairy material is not particularly limited as long as it can give the processed food a basic milky feeling. For example, it may be 1% by mass or more, preferably 2% by mass with respect to the food composition. % Or more, particularly preferably 3% by mass or more. Moreover, 20 mass% or less, 15 mass% or less, or 13 mass% or less may be sufficient with respect to the said food composition, for example. And the compounding quantity ratio with respect to the said milk raw material of the said sour cream may be 0.01-6, for example, Preferably it is 0.05-5, Most preferably, it is 0.1-4.

  The food composition of the present invention may contain any raw material commonly used in the art, in addition to the components defined by the present invention. As said raw material, edible fats and oils, wheat flour, salt, sugar, dextrin, a flavor raw material, corn starch, livestock meat material, vegetable material, yeast extract, and other seasonings can be used, for example.

  In one aspect, the present invention also relates to a processed food using the food composition. The processed food of the present invention is not particularly limited as long as it is cooked using the food composition and the separately added milk raw material. For example, stew such as cream stew, soup such as clam chowder, or , Soup pasta such as cream soup pasta, etc., or a dish of these over white rice. Conventionally, processed foods prepared by adding dairy ingredients such as cream stew had a mild taste and poor compatibility with white rice, so it was not usual to eat over white rice, but according to the present invention It is possible to prepare a processed food with improved milk feeling and / or compatibility with white rice, and therefore, to provide a new genre of dishes such as a dish with the processed food on top of white rice or a dish alongside the white rice It becomes possible.

  In one aspect, the present invention relates to a method for producing a food composition for cooking by adding dairy ingredients, which comprises the step of mixing sour cream and a milk ingredient other than the sour cream. As described above, as the sour cream used in the mixing step, those usually used in the art can be used without any particular limitation, but the food composition has a low water content such as roux or granules. When it is in the form, it is preferable to use sour cream powder.

  In another aspect, the present invention relates to a method for improving the milky feeling and / or compatibility with white rice of a processed food prepared by adding a milk raw material, which comprises mixing sour cream and a milk material other than the sour cream. And a step of preparing a food composition for cooking by adding dairy ingredients, and a step of preparing the processed food using the composition. As described above, as the sour cream used in the mixing step, those usually used in the art can be used without any particular limitation, but the food composition has a low water content such as roux or granules. When it is in the form, it is preferable to use sour cream powder.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.

  As shown in Table 1 below, 0.03 parts by mass of sour cream powder, 1.7 parts by mass of milk powder, 0.7 parts by mass of fresh cream, 1.0 parts by mass of cheese processed product (enzyme degradation product), 34 parts by weight of edible oil and fat, 34 parts by weight of flour, 7.5 parts by weight of salt, 10.9 parts by weight of sugar, 5 parts by weight of flavor ingredients, and 5.4 parts by weight of other seasonings Thus, the solid roux of Example 1 was produced. Specifically, after heating a part of edible oil and fat and wheat flour to 119 degreeC, the remaining material was added and it heated at 80 degreeC. And the solid roux was produced through the cooling process, the filling process, the solidification process, and the packaging process. Moreover, the solid roux of Comparative Examples 1 and 2 and Examples 2-5 was produced like Example 1 except having employ | adopted the material and compounding quantity which were described in Table 1. FIG. The sour cream powder used in this example is a food material containing 32% by mass of sour cream in combination with lactose and dextrin.

  Next, cream stews were prepared using each solid roux. Specifically, 40 parts by mass of solid roux, 225 parts by mass of hot water, and 75 parts by mass of milk were put into a heating kettle and boiled to prepare a cream stew.

4（※）：香りや甘みは控えめで、濃厚なコクも感じられるが、サワークリームの酸味がやや目立つので、白飯との相性は「4」よりも優れるが「5」には及ばない。 The “creaminess” and “compatibility with white rice” of the prepared cream stew were basically evaluated in five stages according to the criteria shown below by sensory evaluation of five panelists. The results are shown in Table 1.
"Milk feeling"
5: Depth and depth of milky mellowness 4: Feeling of milky mellowness 3: Feeling of milky mellowness as you eat some mouthfuls 2: Mildness Can be felt but not milky 1: “Melting with white rice” does not feel mellow
5: Aroma and sweetness are modest, rich and rich in compatibility with white rice 4: Aroma and sweetness are modest and rich, and compatibility with white rice 3: Aroma Slightly sweet, but weak, and not good with white rice. Is strong and incompatible with white rice

4 (*): The aroma and sweetness are modest and rich, but the sour cream has a slightly conspicuous acidity, making it more compatible with white rice than “4” but not “5”.

The cream stew using the conventional solid roux that does not contain sour cream, although it feels mellow and milky as it is eaten several times, has a strong aroma and sweetness and poor compatibility with white rice (Comparative Example 1) . On the other hand, in the cream stew using the solid roux containing sour cream, as the amount of sour cream increases, the milky feeling is improved, and the aroma and sweetness are suppressed, and the compatibility with white rice is improved (Example 1). ~ 4). In the cream stew using the solid roux which further increased the blending amount of sour cream, the sourness of the sour cream became conspicuous, but the milk feeling improved (Example 5).
On the other hand, in the cream stew using solid roux containing yogurt instead of sour cream, neither the improvement of milk feeling nor the improvement of compatibility with white rice was achieved (Comparative Example 2). Therefore, the effect of the present invention that improves the milky feeling and the compatibility with white rice of processed foods prepared by adding dairy ingredients is not naturally achieved if fermented milk having a sour taste is used. This is a specific effect that is exhibited only when a sour cream is blended in a food composition to be added and cooked.

  From the above, when a sour cream and a milk material other than the sour cream are combined in a food composition for cooking with the addition of milk ingredients, the milky taste of processed foods using this and / or compatibility with white rice It turns out that it can improve. Therefore, it becomes possible to provide processed foods prepared by adding milk ingredients such as cream stew as main dishes and / or over white rice.

Claims (10)

  A food composition for adding and cooking milk ingredients, including sour cream and milk ingredients other than the sour cream.   The composition of Claim 1 whose quantity of the sour cream is 0.03 mass% or more with respect to the said composition.   The composition of Claim 1 or 2 whose compounding quantity ratio with respect to the said milk raw material of the said sour cream is 0.01-4.   The composition according to any one of claims 1 to 3, wherein the milk material is at least one material selected from the group consisting of milk materials, milk processed products, margarine, creaming powder, and vegetable oil cream. object.   The composition according to any one of claims 1 to 4, wherein the milk material is a non-fermented milk material.   The composition according to any one of claims 1 to 5, which is in the form of a roux, granule or paste.   Processed food using the composition as described in any one of Claims 1-6.   A method for producing a food composition for cooking by adding a dairy material, the method comprising a step of mixing sour cream and a milk material other than the sour cream.   A method for improving the milk texture and / or compatibility with white rice of processed foods prepared by adding dairy ingredients, for mixing sour cream and milk ingredients other than the sour cream, and adding dairy ingredients for cooking The method comprising the steps of: preparing a food composition of claim 1; and preparing the processed food using the composition.   The method according to claim 8 or 9, wherein the sour cream is sour cream powder.