JP2018038387A - Food product and production method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product having a texture close to that of rice.SOLUTION: The food product is housed in a container in a state where a rice-like granular material and a fluid containing oil and water are mixed together. The rice-like granular material contains starch, dextrin, a gelling agent, and a clouding agent, and a water content of 65 mass% or more and 80 mass% or less, where the change in the water content between before and after the food product is stored at 8°C for 24 hours is 3.0 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and a method for producing the same.

  Conventionally, cooked retort foods such as cooked rice and retort foods such as curry roux that have been cooked in advance and made easier to eat are commercially available (see, for example, Patent Documents 1 and 2). .

JP 2011-109986 A Japanese Patent Laying-Open No. 2015-163077

  However, in retort foods such as miscellaneous foods in which cooked rice and side dishes are mixed and filled together, it has been difficult to avoid the loss of rice texture due to the water absorbing into rice cake over time. Therefore, in food products in which cooked rice and side dishes are mixed together, there is a demand for the development of products that have a rice texture (such as a grain feel of rice) and are excellent in palatability.

  An object of the present invention is to provide a food product that has a texture close to that of rice.

  The present inventors mixed rice-like granules containing starch, dextrin, gelling agent, and cloudiness agent with a fluid containing oil and water, stored in a container, and stored for a predetermined period of time. The present inventors have found that the grains give a texture close to that of rice and have completed the present invention.

  (1) The present invention is a food product in which rice-like granules and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granules are starch, dextrin, gelled The rice-like grains have a water content of 71% by mass or more and 80% by mass or less, and a change in the water content before and after the food product is kept at 8 ° C. for 24 hours. It is a food product that is 3.0% by mass or less.

  (2) Moreover, the present invention is a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granule contains starch, dextrin, The rice-like grain containing a gelling agent and a cloudiness agent has a water content lower than 0.5% by mass lower than the water content of the fluid, and the food product was kept at 8 ° C. for 24 hours. It is a food product in which the change in water content before and after is 3.0% by mass or less.

  (3) Moreover, this invention is a food product as described in (1) or (2) whose water content of the said rice-like grain is 73 mass% or more.

  (4) Further, according to the present invention, in the rice-like granules, the change in water content before and after the food product is heated at 100 ° C. for 3 minutes is 2.0% by mass or less (1) to (3) Any of the food products described.

  (5) Moreover, this invention is a food product in any one of (1) to (4) in which the said oil contains the oil whose melting | fusing point is 25 degreeC or more in the quantity of 50 mass% or more with respect to the said oil.

  (6) Moreover, this invention is a food product in any one of (1) to (5) whose said container is a sealed container.

  (7) Moreover, this invention is a food product as described in any one of (1) to (6) used for sale.

  (8) Moreover, this invention is a method of creating the food product by which the rice-like grain and the fluid containing oil and water were accommodated in the container in the mixed state, Comprising: Starch, dextrin, gelling agent , And a rice-like grain containing a cloudiness agent and a fluid containing oil and water are contained in a container in a mixed state, and the heat-sterilized container is kept in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours. This is a method having a process of storing the food product as described above.

  ADVANTAGE OF THE INVENTION According to this invention, the food product which can give the food texture close | similar to rice can be provided.

  Hereinafter, the present invention will be described in detail.

<Food products>
The food product of the present invention is a food product in which rice-like grains and a fluid containing oil and water are contained in a container in a mixed state.

[Rice-like grains]
Hereinafter, the rice-like grain of the present invention will be described. The 1st rice-like grain of the present invention contains starch, dextrin, a gelling agent, and a cloudiness agent, and the water content is 71 mass% or more and 80 mass% or less, preferably 72.5 mass% or more. It is 5 mass% or less, More preferably, it is 75 mass% or more and 79.0 mass% or less. The rice-like grain can give a texture close to that of rice by having a water content in the above range. If the water content of the rice-like grains is too small, the core feels somewhat hard, and it is easy to give a tapioca-like texture and a slimy texture. If the water content of the rice-like grain is excessive, it will not feel crunchy and will not have a texture similar to rice. In addition, in this specification, the food texture close | similar to rice means the food texture which cooked rice gives, such as a touch and chewing texture.

  The second rice-like grain of the present invention contains starch, dextrin, gelling agent, and cloudiness agent, and its water content is more than 0.5% by mass lower than the water content of the fluid, preferably More than 0.7% by mass, more preferably more than 1.0% by mass. By transferring an appropriate amount of water in the fluid to the second rice-like grains, the second rice fluid can give a texture close to that of rice. However, the moisture in the fluid does not completely diffuse into the rice-like grains, and the increase in the moisture content of the rice-like grains is saturated at a moisture content that is more than 0.5% by weight lower than the moisture content of the fluid. To do. If the moisture of the fluid continues to diffuse into the rice-like grains, the texture of the rice-like grains will not be felt and a texture close to that of rice will not be given.

  In addition, the first and second rice-like grains of the present invention (hereinafter sometimes simply referred to as “rice-like grains”) have a change in water content before and after the food product is kept at 8 ° C. for 24 hours. It is 3.0 mass% or less, Preferably it is 2.0 mass% or less, More preferably, it is 1.0 mass% or less. Rice-like grains are more likely to saturate moisture over time than rice and are less likely to swell over time. Therefore, rice becomes wrinkled over time due to mixing with the fluid and loses the texture, whereas rice-like grains also have a texture after a predetermined time has elapsed due to mixing with the fluid. The change with time is small and the texture close to that of rice can be maintained. In addition, rice-like grains are suitable as stockpile foods because the change in moisture content over time is small, quality control is easy, and long-term storage is possible.

  The rice-like granules of the present invention have a change in water content of 2.0% by mass or less before and after the food product is heated at 100 ° C. for 3 minutes. Even when the rice-like grains are heated, the change in water content is small and the change in texture is small. Therefore, the food product of the present invention containing such rice-like granules can give a texture close to that of rice regardless of whether or not it is heated. For this reason, it is also suitable as an emergency food that does not require a heat source.

  The moisture content of the rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in the moisture content are measured by wiping away the moisture on the outside of the rice-like granules and then measured by a normal pressure heating drying method. In the present invention, the atmospheric pressure heating and drying method is a method of heating and drying under the condition of a temperature of 135 ° C. for 2 hours to obtain a water content by a weight difference between before and after drying.

  The above-mentioned moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in moisture content are appropriate by combining production conditions such as rice-like granules, oil, water, and temperature appropriately. Can be achieved. For example, a rice-like grain is mixed with a fluid so that part or all of its surface is covered with oil. Therefore, the amount of moisture contained in the fluid to the rice-like granules can be appropriately controlled depending on the type of oil, heating conditions, and the like.

  The shape of the rice-like grains described above is not particularly limited, but has a texture close to that of rice, and from the point of giving satisfaction to consumers, the grains having a shape close to that of rice grains, or the diameter of rice grains It is preferable that it is a granule close to.

Hereinafter, each component of the rice-like grain will be described in detail.
(Starch)
The starch used in the present invention is not particularly limited, and any of various types can be used, including natural starch and modified starch conventionally used for food. For example, natural starch such as rice starch, corn starch, wheat starch, barley starch, waxy corn starch, sweet potato starch, potato starch, cereal flour, high amylose starch, cross-linked starch, substituted starch, symbolized starch, acetate containing these starches Modified starches such as modified starches, hydroxyalkyl starches, pregelatinized starches, and modified starches obtained by combining these modified treatments can be used alone or in appropriate combination. In particular, a modified starch obtained by chemically treating the carboxyl group of starch, such as cross-linked starch, substituted starch, symbol boiling starch, acetate-modified starch, hydroxyalkyl starch, etc. by esterification or etherification, is preferable. Among the modified starches, those having a peak viscosity of 600 to 800 Bu are most preferable, especially in terms of Brabender viscosity (according to Bender Viscosity, manufactured by Brabender Co.).

  The amount of starch used can be appropriately selected depending on the desired appearance, shape, properties, etc. of the rice-like granules obtained by hydration, but usually the starch content in the granules when water is added, that is, the added water The amount of starch used is about 1 to 30% by weight, preferably about 10 to 20% by weight, based on the total amount of the raw material for the rice-like grains included.

(dextrin)
The dextrin is not particularly limited as long as it is soluble in water, and usually has a dextrose equivalent (DE) of about 10 to 40, preferably about 20 to 30. Dextrin is used in a range of 20 times or less, preferably about 0.16 to 10 times the weight of starch used. Dextrin is used to make a porous structure by elution from grains during the production of rice-like grains, and is used to approximate more natural cooked rice when water is added. Even if not used, the quality of the rice-like grain is not affected.

(Gelling agent)
The gelling agent used in the present invention is not particularly limited, and any gelling agent used in the food field can be used. This includes both a gelling agent that gels with a divalent cation and a gelling agent that gels by heating, and these can be used either alone or in combination. . Examples of the gelling agent that gels with a divalent cation include pectinic acid, alkali pectinate, carrageenan, alginic acid, alkali metal alginate, low methoxypectinic acid, and alkali salts thereof. Examples of the gelling agent that gels by heating include gelatin, egg white, konjac fine powder, glucomannan (konjac mannan), casein, gellan gum, gum arabic, guar gum, locust bean gum, and agar. In the present invention, it is particularly preferable to use konjac fine powder or glucomannan in combination with another gelling agent as the gelling agent. In this case, konjac fine powder or glucomannan is 50% of the total gelling agent. It is preferable to set it as weight% or more.

  The amount of gelling agent used is in the range of about 0.003 to 7 times, preferably about 0.01 to 3 times the weight of starch. When a particularly suitable glucomannan is used, it is 0.003 to 7 times, preferably about 0.1 to 3 times the weight of starch.

  When a gelling agent that gels with a divalent cation is used, the rice-like grain further contains a divalent metal ion. Any divalent cation may be used as long as it has no problem in food hygiene and forms a gel with a gelling agent. For example, ions such as calcium and magnesium are preferable from the viewpoint of taste. Examples of the compound containing a divalent metal ion include water-soluble divalent metal salts such as calcium salts such as calcium chloride, calcium lactate, calcined eggshell calcium, calcined oyster shell calcium, and water-soluble magnesium salts such as magnesium chloride and magnesium lactate. At least one of the above can be used. The amount of divalent metal ions used is usually 1 time or less, preferably about 0.006 to 0.5 times as a divalent metal salt, based on the weight of starch used.

(Clouding agent)
The clouding agent used in the present invention is added for the purpose of obtaining a rice-like cloudy appearance and for the purpose of dietary fiber. Particularly, it is preferable to use a fine powder by physical and chemical methods, for example, average Powdered cellulose having a degree of polymerization of 100 to 300 and passing through a wire mesh of about 60 mesh, or powdered cellulose having a degree of polymerization of 100 or less (Japanese Patent Laid-Open Nos. 57-212231, 59-219333, 61) No. -21342, JP-A 62-138538, JP 62-240302, JP 3-152130, JP 3-163135, JP 60-19921, JP 62 No. -30220, JP-B 63-44763, JP-B-2-12494, etc.) are suitable. These suitable cellulose powders have the effect of giving a cloudy appearance and the effect as dietary fiber, and also make the obtained rice-like granules have good water retention, and water separation from the particles when they are hydrated Can be avoided over a long period of time, thereby giving the rice-like grain a texture close to that of rice. In addition to the cellulose, the clouding agent includes, for example, bone powder, silk, talc, kaolin and the like.

  The amount of the clouding agent used is in the range of about 0.03 to 20 times, preferably about 0.06 to 5 times the weight of the starch used. However, when using modified starch as starch and konjac refined powder or glucomannan as gelling agent and using powdered cellulose as cloudiness agent, the powdered cellulose should have a weight ratio of 1.0 to konjac refined powder or glucomannan. The ratio is preferably about 1.5 times or more.

  It is known that the rice-like granules of the present invention are conventionally used for food as needed as long as they do not adversely affect the appearance, texture, taste and the like in addition to the above components. Various edible substances can be added and mixed as appropriate. These substances include oligosaccharides, polysaccharides such as polydextrose, vitamins, minerals, fragrances, thickeners, colorants, flavors, dietary fiber, etc., and are well known as edible materials. Various proteins, peptides, fats and oils, seasonings (sugar, salt, soy sauce, etc.) can be added and blended as necessary.

[Fluid]
Hereinafter, the fluid of the present invention will be described. The fluid of the present invention contains oil and water. The water content of the fluid is preferably 60% by mass or more and 99% by mass or less, more preferably 70% by mass or more and 95% by mass or less from the viewpoint of transferring water to rice-like grains and imparting a texture close to that of rice. Even more preferably, it is 75 mass% or more and 85 mass% or less. The water content of the fluid is measured by a normal pressure heating drying method under the same conditions as described above. The water content of the fluid is the amount relative to the total amount excluding the solids contained in the fluid.

  The oil content of the fluid may be appropriately selected depending on the type of oil, but is preferably 0.5% by mass from the viewpoint of transferring a predetermined amount of water to the rice-like grains and giving a texture close to that of rice. It is 40 mass% or less, More preferably, it is 1 mass% or more and 30 mass% or less, More preferably, it is 2 mass% or more and 20 mass% or less. The oil content of the fluid is measured by the ether extraction method. The oil content of the fluid is an amount relative to the total amount excluding the solids contained in the fluid.

  The oil is not particularly limited as long as it can be used for food, and can be appropriately selected according to a desired food product. Moreover, from the point of obtaining palatability irrespective of the presence or absence of heating, the oil is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably oil having a melting point of 25 ° C. or more based on the total amount of oil. Is preferably contained in an amount of 70% by mass or more. Moreover, vegetable oil is preferable to animal oil from the point of obtaining a desired melting point. For example, salad oil, palm oil, rapeseed oil, olive oil, sesame oil, corn oil and the like can be mentioned, and one kind or a plurality of kinds may be used in combination. However, animal oil may be used as appropriate according to the desired amount of transfer because it has a greater effect of limiting the amount of water transferred to rice-like grains than vegetable oil.

  Furthermore, since the rate of adhesion to rice-like granules varies depending on the amount and type of oil, the oil has the desired moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the change in moisture content. You may select suitably according to quantity.

  Moreover, according to a desired food product, a fluid may contain what gives a nutritive value, what gives a flavor, what gives viscosity, and various additives. For example, when the fluid is curry roux, it may contain a polished rice and sweet potato paste that are carbohydrates from the viewpoint of imparting the same nutritional value as rice.

[container]
The container for storing the food product of the present invention can be appropriately selected and used as long as it is a food container known in the food industry, and can be appropriately determined according to the distribution form and consumer needs. Since the food product is excellent in stability over time, a closed container is preferable. As an airtight container, the retort pouch etc. which have airtightness and light-shielding property are mentioned, for example. The food product accommodated in the sealed container is suitable as stockpile food as will be described later.

[Usage]
As described above, the food product of the present invention contains rice-like grains close to the texture of rice, and thus can be a substitute for cooked rice. Therefore, the food product of the present invention can be selected from various prepared foods as a fluid, for example, curry rice, hayashi rice, rice cake, miscellaneous cooking, doria, risotto, rice cake (parent-child rice cake, Chinese rice cake, sukiyaki rice cake, etc.) It can be suitably used.

  Moreover, as above-mentioned, the food product of this invention is excellent in stability over time, and is excellent in palatability irrespective of the presence or absence of a heating. Therefore, the food product of the present invention is not limited to normal times, but can be used easily and safely by elderly and young people living alone, as food for outdoor life for camping, as emergency reserve food in the event of a disaster or distress It can be suitably used.

  The food product of the present invention is for sale. The food product of the present invention is stored in a container in a state where rice-like grains and fluid are mixed in a food factory or the like, and is heat sterilized to obtain a product, and then a predetermined period (storage period and / or distribution period). After that, after the rice-like grains are brought into a state capable of giving a texture close to that of rice, the rice-like granules are offered for sale.

<Manufacturing method>
The present invention is a method for producing a food product in which rice-like grains and a fluid containing oil and water are mixed and contained in a container, comprising starch, dextrin, gelling agent, and cloudiness A rice-like granule containing and a fluid containing oil and water are stored in a container in a mixed state, and the heat-sterilized container is stored in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours or longer. It is a method having a process of making a product. As described above, the water content of the fluid does not completely diffuse into the rice-like grains, but becomes saturated at a predetermined water content after 72 hours or more.

  In the present invention, by mixing the rice-like granules and the fluid, a part or all of the surface of the rice-like granules is coated with the oil in the fluid. And the water | moisture content of a fluid begins to transfer to a rice-like granule by heat-sterilizing (for example, retort sterilization) the rice-like granule accommodated in the container and the fluid. Thereafter, it is stored for 72 hours or longer, preferably 96 hours or longer, more preferably 14 days or longer in an atmosphere of 0 ° C. or higher and 50 ° C. or lower (eg, 8 ° C. or higher, 15 ° C. or higher, 40 ° C. or lower, 30 ° C. or lower). As a result, a predetermined amount of water in the fluid moves to the rice-like granules, and the rice-like granules can give a texture close to that of rice. If this storage period is too short, the moisture in the fluid is not sufficiently transferred, and the rice-like grains cannot give a texture close to that of rice. The upper limit of the storage period is not particularly limited, but is preferably 6 months or less, more preferably 1 month or less, until the period for sale. The storage period of the food product may be appropriately set within the above range depending on the storage temperature, and may be stored at a different temperature, for example, at 8 ° C., then at 20 ° C. 72 hours or more is enough. In addition, storage of food products does not exclude storage at temperatures other than the above.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

[Example]
A predetermined amount of rice-like grains made of the following raw materials and curry roule as a fluid were mixed, filled into a retort pouch, and sterilized by heating (at 120 ° C. for 45 minutes). And this food product was stored in 8 degreeC environment, the measurement of the time-dependent change of the moisture content of a rice-like granule, and evaluation of food texture were performed. The storage time is the time after heat sterilization. In addition, a food product stored at 8 ° C. for 14 days was boiled at 100 ° C. for 3 minutes, and the water content of the rice-like granules of this product was measured over time and the texture was evaluated. The results are shown in Table 1. The moisture content of the food product after 14 days at 8 ° C. was 80% by mass, and the oil content was 2.2% by mass.

Rice grain: starch, dietary fiber (polydextrose, cellulose), oligosaccharide, dextrin, glucomannan, calcium gluconate, thickener (tangle sticky), seasoning (organic acid) fluid: edible fat ( Vegetable oil), water, curry powder, sweet potato paste, carrot paste, milled rice, chutney, tomato paste, kombu extract, Worcester sauce, ginger paste, garlic paste, salt, spice, yeast extract, thickener (processed starch), coloring (Caramel), seasoning (organic acid)

In Table 1, the texture evaluation is as follows.
◎: Feels very close to rice. ○: Feels close to rice. △: Feels close to rice. ×: The core is slightly hard and the surface has a slimy feeling.

From the results shown in Table 1, a predetermined amount of rice-like granules and fluid curry roux are mixed, filled in a retort pouch, heat sterilized, and stored for 72 hours or more to give a food texture close to that of rice. It was confirmed that the product could be obtained. In particular, it was confirmed that a food product that gives a texture very close to that of rice can be obtained by storing for 14 days. Moreover, even if it eats without heating, this food product can give the food texture close | similar to rice, and it was confirmed that it is excellent in palatability.

Claims (8)

A rice-like grain and a fluid containing oil and water are food products contained in a container in a mixed state,
The rice-like grain contains starch, dextrin, gelling agent, and cloudiness agent,
The rice-like grains have a water content of 71% by mass or more and 80% by mass or less, and a change in the water content before and after the food product is placed at 8 ° C. for 24 hours is 3.0% by mass or less. Food products. A rice-like grain and a fluid containing oil and water are food products contained in a container in a mixed state,
The rice-like grain contains starch, dextrin, gelling agent, and cloudiness agent,
The rice-like granule has a water content of more than 0.5% by mass lower than the water content of the fluid, and the change in the water content before and after the food product is kept at 8 ° C. for 24 hours is 3. A food product that is 0% by weight or less.   The food product according to claim 1 or 2, wherein the water content of the rice-like grains is 73 mass% or more.   The food product according to any one of claims 1 to 3, wherein the rice-like granules have a moisture content change of 2.0% by mass or less before and after the food product is heated at 100 ° C for 3 minutes.   The food product according to any one of claims 1 to 4, wherein the oil contains an oil having a melting point of 25 ° C or higher in an amount of 50 mass% or more based on the oil.   The food product according to claim 1, wherein the container is a sealed container.   The food product according to any one of claims 1 to 6, which is for sale. A method of making a food product in which a rice-like grain and a fluid containing oil and water are contained in a container in a mixed state,
A rice-like granule containing starch, dextrin, gelling agent and cloudiness agent, and a fluid containing oil and water are contained in a container in a mixed state, and the container subjected to heat sterilization is treated at 0 ° C. or more and 50 ° C. A method comprising a step of storing a food product by storing it for 72 hours or more in the following atmosphere.