JP2015100308A - Retort processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a retort processed tomato-based composition having a sufficient tomato taste regardless of retort processing.SOLUTION: The retort processed composition having an excellent tomato taste is obtained from a mixture of 3 mass% to 8 mass% of rice bran in terms of totally defatted rice bran, 5 to 13 mass% in total of tomato paste and/or tomato puree each in terms of a tomato concentrate having a Brix value of 30, and 4 to 26 mass% of a tomato product with fermentation treatment in terms of a fermented tomato product having a Brix value of 10.

Description

  The present invention relates to a tomato-based retort processed food containing rice bran. More specifically, in a tomato-based retorted composition containing 3 to 8% by mass of rice bran in terms of complete degreasing, semi-processed to improve the rice bran-derived flavor and texture and leave sufficient tomato flavor It relates to food or processed food.

  In recent years, as the functional research of brown rice progresses, various usefulness has been found in rice bran. When using brown rice mixed with food, it takes time to cook compared to white rice, the texture and flavor unique to brown rice may reduce palatability, limited to rice-based food forms, etc. In the development of food using the present, there was a problem that various restrictions occurred. Accordingly, attention is being paid to utilizing rice bran having much of the usefulness of brown rice instead of brown rice. Rice bran contains many useful ingredients as described above, but “Since it contains a lot of fats and oils immediately after being produced from brown rice, the fats and oils are easily decomposed and oxidized after production. `` Large '', `` Since there is a unique strong flavor typified by odor, adding a lot of rice bran will have a big effect on the flavor of the blended food '', `` Most of the ingredients that make up rice bran are insoluble in water Because it is solid, rice bran can be used in processed foods because it tends to cause problems such as powderiness when eating foods containing rice bran. In order to achieve this, it is necessary to solve these problems, and various techniques have been studied and proposed. (Patent Documents 1 to 4)

  On the other hand, food that has undergone retort processing is sterilized after being sealed in a container with a very high hermeticity, so that it is often possible to guarantee the quality of food immediately after production for normal conditions over a long period of time. This is one of the food processing means that are widely used because of the relatively high residual rate of ingredients. However, on the other hand, since the food composition is exposed for a relatively long time under high temperature and high pressure conditions in the processing step, in many cases, the flavor of the food composition field is often greatly changed before and after retorting. have. When a composition containing rice bran is retort-treated, the unique flavor derived from the blended rice bran is altered by the retort treatment, and the flavor tends to be emphasized. Although it is more difficult to solve the problem, no technology has yet been found that can solve this problem.

JP 2007-185156 A JP 2008-045486 A JP 2010-227096 A JP 2013-143594 A

  The invention of the present application does not feel powdery at the time of eating, masks the fat-like odor peculiar to rice bran, and does not lose the tomato flavor. The objective is to provide food and food.

  Inventors of the present application have made extensive studies in view of such circumstances, and as a result of adding defatted rice bran to tomato paste and / or puree and further blending a tomato fermentation product, rice bran powder at the time of eating The present inventors have found that retort processed foods that do not let the taste and unique rice bran flavor be felt, but also that the tomato's original flavor is not lost can be developed.

That is, the present invention particularly provides the compositions of items 1 and 2 below.
Item 1. A retorted composition containing the following (A) to (C).
(A) 3% by mass to 8% by mass of the degreased rice bran converted into a completely degreased rice bran
(B) Tomato paste and / or tomato puree are converted to tomato concentrates each having a Brix value of 30, for a total of 5 to 13% by mass.
(C) 4 to 26% by mass of the tomato fermented product converted to a tomato fermented product having a Brix value of 10.
Item 2.
(B) and (C), the ratio of the total amount (E) converted to a tomato concentrate having a Brix value of 30 and the amount (F) converted to a tomato fermented product having a Brix value of 10 is ( E): The retorted composition according to item 1, wherein (F) is 13: 4 to 1: 2.
Item 3.
Item 3. The retorted composition according to Item 1 or 2, wherein the average particle size of the defatted rice bran is 100 µm or less.

  The present invention makes it possible to provide a tomato-based retort-processed food material and a retort-processed food containing rice bran that improve the texture and taste derived from rice bran at the time of feeding and suppress the deterioration of tomato flavor.

  The rice bran used in the present invention is a squeezed defatted rice bran obtained by removing liquid lipid contained in rice bran by pressing, or hexane obtained by removing the lipid content contained in rice bran using hexane as a lipid removal solvent. Processed defatted rice bran.

  The rice bran used for degreasing is the peel, seed coat, outer endosperm, paste layer, etc. of brown rice, which can be used as a by-product when white rice is produced by milling brown rice. Since rice bran (raw rice bran) obtained by milling usually contains about 18 to 20% by mass of lipid, oxidation of oil by lipase proceeds rapidly. Therefore, it is preferable to subject the raw rice bran to a lipase deactivation treatment as soon as possible after the milling process. Generally, as the deactivation treatment, a method of heating raw rice bran at about 70 to 130 ° C. is employed. In the present invention, for example, such a known lipase deactivation treatment can be applied. For the heat treatment, for example, a cooking device, a dry extruder, a wet extruder, a water vapor treatment device, or the like can be used. In addition, the rice bran heat-processed is also marketed, and such a commercial item can also be used in this invention. In addition, before the heat treatment, a preliminary drying treatment may be performed to prepare a dried rice bran obtained by drying raw rice bran to reduce the water content (for example, a dried rice bran dried to a moisture content of about 5 to 10% by mass). .

  The method of the pressing process used by the pressing method is well-known, for example, the rice bran which was heat-processed and became about 100-115 degreeC with the low-temperature continuous pressing machine (For example, the miracle chamber marketed by Techno-Sigma Co., Ltd.). The method of squeezing is mentioned. In this invention, not only this but a well-known pressing method is applicable. The degree of pressing is 5 to 15% by mass, preferably 10 to 15% by mass of the fat in the defatted rice bran obtained after pressing.

  The defatted rice bran is preferably a pulverized defatted rice bran having an average particle size of 100 μm or less by pulverization and classification, because it can suppress a feeling of roughness and a feeling of powderiness during eating. Preferably the average particle system is 70 μm. A well-known method can be used for the pulverization treatment method. Specific examples include a cyclone mill, a jet mill, a hammer mill, a pin mill, a roller mill, a stone mill, and a disk mill. In the present invention, the average particle size of the defatted rice bran powder is the median size, and was measured by a laser diffraction / scattering method using a laser diffraction / scattering type particle size distribution measuring device MT3300 (manufactured by NIKKISO) and a dispersant as water. Value. Moreover, what added and mixed the refined rice bran oil to the press defatted rice bran squeezed to 5-15 mass% of the lipid can also be used by this invention. The refined rice bran oil that can be used at this time is rice bran oil having a wax content of 0.5% by mass or less and a free fatty acid of 5% by mass or less after refined rice bran crude oil by a known method. A purification method including a steam refining step is preferable. It is more preferable that the refined rice oil has a wax content of 0.1% by mass or less and a free fatty acid of 1% by mass or less. Moreover, the rice bran oil which refine | purified the pressing oil obtained by the pressing process is more preferable than the rice bran oil which refine | purified the crude oil obtained by the hexane extraction process.

  When using rice bran that is not degreased in the present invention, it is not preferable because a large amount of lipid contained in the rice bran deteriorates with time after the retort treatment and significantly deteriorates the flavor of the retorted composition. Therefore, in this application, degreased rice bran is used. Examples of the defatted rice bran used in the present invention include pressed defatted rice bran. As the compressed defatted rice bran, one containing 10 to 15% by mass of lipid is usually produced with respect to the total amount of the defatted rice bran obtained. In the present invention, hexane-treated defatted rice bran can also be used. Hexane-treated defatted rice bran is usually produced with little or no lipid. Hexane-treated defatted rice bran is highly toxic to hexane, the solvent used in the defatting process, so it is necessary to remove the hexane almost completely after the degreasing process. Therefore, not only liquid rice bran oil but also many oil-soluble useful components contained in rice bran are almost lost. From these viewpoints, it is more preferable to use the pressed defatted rice bran than the hexane-treated defatted rice bran. Considering the flavor deterioration after the retort treatment, the lipid content contained in the pressed defatted rice bran that can be preferably used in the present application is 15% by mass or less, preferably 14% by mass or less based on the total amount.

  The blended amount of defatted rice bran in the retorted composition of the present invention is preferably such that by intake of the composition, the same amount of rice bran as when brown rice is ingested can be consumed. Specifically, 3 to 8% by mass, preferably 4 to 7% by mass, more preferably 4 to 7% by mass, in terms of “completely defatted (non-lipid containing) defatted rice bran” with respect to the total amount of the retorted composition. 5 to 6% by mass. As used herein, “completely defatted (not containing lipid) defatted rice bran” means defatted rice bran excluding the lipid-containing value obtained by analyzing fats and oils in foods using an acid decomposition method.

  In the present application, tomato paste or tomato puree is used as the tomato material. Whole tomatoes or diced tomatoes can be used in combination, but if the total amount of tomato paste or tomato puree is less than 5% by mass when converted to a tomato concentrate with a Brix value of 30, Even if the amount of diced tomatoes is increased, it is not preferable because the graininess and powdery feeling derived from rice bran during feeding cannot be improved.

  The tomato paste used in the present application is a raw tomato, or is crushed after heat treatment, and is subjected to a concentration treatment after a back treatment as necessary, and a Brix value of about 30 is used. It is preferable. The Japanese Agricultural Standards (JAS) stipulates that the salt-free soluble solid content is 24% or higher, and the Japanese Agricultural Standards (JAS) specifies that the salt-free soluble solid content is 30% or higher, No. 1, salt-free soluble. Those having a solid content of less than 30% are defined as No. 2, and any of them can be used. Moreover, what added a small amount of salt, a spice, vegetables, citrus fruit juices, such as lemon and lime, and / or a pH adjuster to the said tomato paste can also be used.

  Tomato puree used in the present application is a raw tomato or crushed after heat treatment and, after necessary, is subjected to a concentration treatment after being subjected to a back treatment, and a salt-free soluble solid content of 8% or more and less than 24% Of these, those having a Brix value of about 14 to 15 are preferably used. Moreover, what added a small amount of salt, a spice, vegetables, citrus fruit juices, such as lemon and lime, and / or a pH adjuster to the said tomato puree can also be used.

  In the present application, the tomato paste and / or tomato paste (hereinafter sometimes referred to as “concentrated tomato” in the present specification) is blended in an amount of 5 to 13 mass% in terms of a tomato concentrate having a Brix value of 30. To do. If it is less than 5% by mass, the desired effect cannot be obtained, and if it exceeds 13% by mass, the viscosity of the composition after retort treatment is too high, or it is not preferable because it causes scorching in the sterilization process. Among them, 6 to 10% by mass in terms of a tomato concentrate having a Brix value of 30 is a preferable blending amount.

The tomato fermentation processed product used in the present invention means a product obtained by subjecting tomato juice, tomato squeezed juice, tomato paste or tomato puree to lactic acid bacteria fermentation treatment. As lactic acid bacteria, general food-use lactic acid bacteria used for ordinary fermented foods can be used. For example, the Lactobacillus, Lactobacillus Deruburyukki-Sabusupishiizu bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus Deruburyukki (Lactobacillus delbrueckii), Lactobacillus lactis (Lactobacillus lactis) , Lactobacillus acidphilus , Lactobacillus casei, Lactobacillus plantarum ( Lactobacillus casei)
plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Lactococcus, Lactococcus lactis , Enterococcus faecalis ( Enterococcus)
faecalis ), Streptococcus salivarius subsp. thermophilus ( Streptococcus)
salivarius subsp. thermophilus ), and one or more of these lactic acid bacteria may be used in combination. The tomato fermentation processed product can be obtained by providing the fermentation step in the preparation process of the composition to be processed by retort processing. However, Biocon tomato (manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) and Porte tomato fermentation liquid (Kyowa) It can also be obtained as a commercial product, such as Fermentation Foods Co., Ltd.

  The tomato fermented product is blended for the purpose of preventing the tomato-like flavor of the concentrated tomato from being deteriorated by retort treatment. The amount of the tomato fermentation processed product is 4 to 26% by mass in terms of a tomato fermentation processed product having a Brix value of 10. In particular, the blending amount converted to a tomato concentrate having a Brix value of 30 is (E), and the blending amount of the tomato fermentation product when converted to a tomato fermentation processed product having a Brix value of 10 is (F). When (E) :( F) = 13: 4 to 1: 2 is added, an optimal flavor improving effect is obtained. In particular, 13: 4 to 10:15 are preferable, 2: 1 to 10:15 are more preferable, and 5: 4 to 10:15 are most preferable.

  The retort-processed composition of the present invention can be used as a processed food that can be used as it is as a staple food or as a side dish of a meal, or as a cooking food for cooking. Specifically, it is a cooked food that is consumed as it is, a seasoned food that is consumed by adding the retorted composition of the present invention to the cooked food, or added to the food. It can be used as a food for cooking that is cooked and consumed later, or an industrial food raw material used as a raw material for processed food.

  In addition to the above, the retort processing composition of the present invention may further contain other components as long as the effects of the present invention are not impaired. For example, food ingredients such as vegetables, fruits and meats; seasonings such as salts and acids, animal and plant extracts, fermented products; fats and oils; viscosity / consistency adjusters such as thickening polysaccharides and cellulose derivatives; emulsifiers; sweeteners; Inhibitors; vitamins and minerals; flavoring agents; coloring agents may be included.

  The retort pouch that can be used in the present invention is not particularly limited as long as it can be used in normal foods. Usually, a sheet-like packaging material is processed into a bag shape and used. A typical structure of a sheet-like packaging material includes a base substrate, a barrier material, and a sealant material bonded together with an adhesive. Examples of the base substrate include PET (polyethylene terephthalate), ON (stretched nylon), KON (PVDC-coated stretched nylon), and ON / MXD (barrier nylon) / ON co-extruded material. Examples of the barrier material include AL (aluminum foil), EVOH (ethylene vinyl alcohol copolymer), PVDC (polyvinylidene chloride), MXD, and transparent deposition-treated PET. Examples of the sealant include CPP (unstretched polypropylene), LLDPE (linear low density polyethylene), and NY (nylon) / PP (polypropylene) co-extruded material. More specifically, NY / PE (15/200) (the unit of the numbers in parentheses is μm, the same applies hereinafter), NY / AL / NY / PE (15/9/15/140) barrier property NY / PE (15/70) Barrier NY / NY / PE (15/15/90) ON / CPP (15 / 60-80) ON / CPP co-pressed film (15 / 60-80), OSM / ON / Easy peel PP (15/15 / 30-50), PET / AL / CPP (12/9 / 60-80), PET / ON / AL / CPP (12/15 / 7-9 / 60-100), PET / transparent deposition PET / heat-resistant LLDPE (12/12 / 60-120), PET / PVDC / ON / EP-PP (12/15/15), transparent vapor-deposited PET / NY / PE (12/15 / 80-120), etc. It is done.

  Hereinafter, the present invention will be specifically described, but the present invention is not limited to the following examples. In the following, “%” means “mass%” unless otherwise specified.

Effect of improving the flavor of the retort processing composition About 125 g of the prepared liquid obtained by mixing the composition shown in Table 1 by heating and mixing was filled in a retort pouch, and the condition (F _O value final) was 121 ° C. for 18 minutes. The retort processing composition was obtained by cooling the shower after the retort treatment for 15 minutes or more. The presence or absence of scorching at the time of preparation was also evaluated, and the obtained retort processing composition was subjected to taste evaluation by a specialized panel to obtain an average evaluation value. The evaluation was carried out according to the following criteria in various items of the degree of tomato feeling, the sour feeling, the rough feeling at the time of eating, and the viscosity of the composition. The obtained results are shown in Table 1.

(Tomato feeling)
5 Feel the flavor of being able to image a tomato 4 Feel the flavor of being able to image a tomato 3 Slightly feel the flavor of being able to image a tomato 2 Feel almost the flavor of being able to image a tomato 1 Feel the flavor of a completely different image from a tomato

(Sour taste)
5 Feel moderate and sufficient acidity 4 Moderate but slightly weak or slightly strong acidity 3 Feel acidity but too weak 2 Difficult to feel acidity 1 Feel an unusual acidity

(Rough feeling)
5 After eating, feel no sense of discomfort 4 After eating, feel a slight residual feeling 3 After eating, feel a little residual 2 After eating, feel a powdery residue 1 After eating, strong residual Feel a sense

(Viscosity of composition)
5 Appropriate viscosity, it is difficult to scatter, and the contents can be easily removed from the pouch. 4 It has an appropriate viscosity and can be filled without any trouble.
3 Viscosity is slightly high, pouch filling is difficult, contents are not easily released from the pouch 2 Viscosity is high, preparation or pouch filling is somewhat difficult 1 Viscosity is too high to make preparation or pouch filling difficult

(Scoring during preparation)
○ Does not allow scorching at the time of blending × It tends to scorch or scorch at the time of blending

(Comprehensive evaluation)
◎ Scorching at the time of blending is ○, and all other evaluations are 4.5 or more ○ Scoring at the time of blending is ○, and all other evaluations are 3.5 or more,
There is an evaluation of 3.5 to less than 4.5 in at least one item × Other than the above

配合量単位 ： 質量％
*１ 米糠中の油脂含有量 １３.５質量％
*２ Ｂｒｉｘ値 ３０
*３ Ｂｒｉｘ値 １０
*４ 細断処理物
*５ Ｂｒｉｘ値 ４２
*６ ｇ／100ｇ

Blending unit: Mass%
* 1 Oil content in rice bran 13.5% by mass
* 2 Brix value 30
* 3 Brix value 10
* 4 Shredded products
* 5 Brix value 42
* 6 g / 100g

  As shown in Table 1, rice bran is about 5.5% by mass in terms of complete degreasing, tomato paste is 4 to 8% by mass in terms of tomato concentrate with a Brix value of 6, and the tomato fermented product has a Brix value of 3. 4 to 8% by mass in terms of fermented tomato products, and the blended amount (E) of the tomato concentrate and the blended amount (F) of the tomato concentrate are E: F = 13: 4 to 1: 1. It was found that a retort processing composition having a tomato flavor and a good flavor can be obtained. When the tomato paste was changed to the dice tomato, a rough feeling was felt at the time of eating although the amount of tomato was small, which was not preferable. Moreover, when E: F = was 13: 3 or less, the flavor reminiscent of tomatoes was poor, or sufficient acidity was not obtained. When the blending amount (E) of the tomato concentrate exceeds 15% by mass, the viscosity of the retort processing composition becomes too high, causing trouble in filling the retort pouch and taking out the retort processing composition from the retort pouch. When the mass% was exceeded, a tomato feeling was obtained, but it was burnt during preparation. When citric acid or lactic acid was added and the sourness was emphasized, the tomato feeling tended to be reduced, and lemon juice tended to emphasize the tomato feeling.

Below, the prescription example which concerns on this invention is described.

Formulation Example 1

Component amount
Pressed defatted rice bran (containing 13.5% fat) 6.4
Tomato paste (Brix30) 8
Tomato fermentation processed product (Brix10) 8
Carrot 7.5
Onion 9
Garlic 1
Lemon Concentrated Juice (Brix42) 0.6
Refined rice bran oil 6.2
Salt 1
Processing starch 1
Sugar 2
Dried basil 0.2
Flavor 0.1
Purified water balance
Total 100

Formulation Example 2

Component amount
Pressed defatted rice bran (containing 15% fat) 3.5
Tomato paste (Brix29) 5
Tomato fermented product (Brix9.7) 10
Carrot 7.5
Onion 8
Garlic 1
Lemon Concentrated Fruit Juice (Brix40) 0.3
Refined pressed rice bran 5
Salt 1
Processing starch 1
Yeast extract 0.3
Pepper 0.06
Maltitol 3
White wine 1
Purified water balance
Total 100

Formulation Example 3

Component amount
Hexane defatted rice bran (oil content 0%) 8
Tomato paste (Brix29) 9
Tomato fermentation treatment liquid (Brix9.5) 5
Carrot 4
Onion 8
Garlic 1
Granular soy protein 2
Lemon Concentrated Juice (Brix42) 0.3
Olive oil 5
Salt 1
Processed starch 0.5
Protein hydrolyzate 0.3
Pepper 0.06
Maltitol 3
Purified water balance
Total 100

Formulation Example 4

Component amount
Pressed defatted rice bran (containing 11% fat) 4.5
Tomato paste (Brix29) 13
Tomato fermentation treatment liquid (Brix 9.5) 5
Shrimp 5
Garlic 1
Granular soy protein 2
Lemon Concentrated Juice (Brix42) 0.1
Olive oil 5
Salt 1
Processed starch 3
Protein hydrolyzate 1
Pepper 0.06
Purified water balance
Total 100

Formulation Example 5

Component amount
Pressed defatted rice bran (containing 13.5% fat) 6
Tomato paste (Brix29) 13
Tomato fermentation treatment liquid (Brix 9.5) 13
Purified water balance
Total 100

Claims (3)

A retorted composition containing the following (A) to (C).
(A) 3% by mass to 8% by mass of the degreased rice bran converted into a completely degreased rice bran
(B) Tomato paste and / or tomato puree, the total of each being 5 to 13% by mass in terms of a tomato concentrate having a Brix value of 30
(C) 4 to 26% by mass of the tomato fermented product in terms of a tomato fermented product having a Brix value of 10.   (B) and (C), the ratio of the total amount (E) converted to a tomato concentrate having a Brix value of 30 and the amount (F) converted to a tomato fermented product having a Brix value of 10 is ( The retorted composition according to claim 1, wherein E) :( F) is 13: 4 to 1: 2.   The retorted composition according to any one of claims 1 and 2, wherein the average particle size of the defatted rice bran is 100 µm or less.