JP2019216618A - Manufacturing method of foods - Google Patents

Abstract

To provide good mouth melting with smooth sensation to the tongue during repast and suppressed pasty while securing shape retention property during transportation of foods to foods taken at a flow condition.SOLUTION: The manufacturing method of foods heated and taken at a flow condition, includes a process (1-1) for blending following acid treatment starch to a food raw material to obtain a food composition containing the acid treatment starch of 0.7 mass% to 20 mass% based on whole food composition, a process (1-2) for heat treating the food composition, a process (1-3) for filling the heat treated food composition and covering the same, and a process (1-4) for cooling the food composition filled in a container to a temperature of over 0°C and 10°C or less to obtain the foods, in which viscosity at 70°C is 6 mPa s to 400 mPa s when a paste liquid with dry converted mass concentration of the acid treatment starch of 20 mass% is applied to a compression heating treatment at 121°C and 0.206 MPa for 25 min., cooling at 3°C for 16 hr. to 20 hr., and heating at 70°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a food.

Patent Literatures 1 and 2 disclose techniques for using starch in pasty foods.
Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-228932) discloses that a concentrated pasty food contains a high-viscosity starch and a soluble starch as a thickening agent, and is heat-treated at 85 to 135 ° C. Is described. In addition, such a concentrated paste-type food is one which imparts viscosity by means of starch from the viewpoint of essentially emphasizing texture, has long-term stability at room temperature, facilitates removal from a container, and has a water content. Such a liquid can be quickly and uniformly diluted with such a liquid, and can be eaten as it is without heating after dilution, and can be cooked as needed, and has many excellent properties.

  Patent Document 2 (Japanese Patent Application Laid-Open No. 2011-92087) describes a paste-like or gel-like food characterized by containing a specific acetylated adipic acid-crosslinked tapioca starch. It is said to be excellent in stability and also excellent in melting and flavor without roughness and pasty feeling.

Patent Documents 3 and 4 disclose techniques for using starch in retort foods and canned foods.
Patent Document 3 (Japanese Patent Publication No. 7-505520) describes a technique relating to a modified food starch used for retort food processing. The document states that retort starch is an oxidized, non-crosslinked, substituted hydroxyalkylated starch ether which satisfies certain conditions.

  Patent Document 4 (US Pat. No. 3,959,514) describes a technique relating to a single-step filling method for canned food. In that document, a homogeneous mixture of canned media comprising food particles and a particular starch derivative is first prepared and, during filling into individual containers, the starch derivative is used to form the food particles in the form of an aqueous paste of a particular viscosity. It is stated that it is suspended uniformly in a canned medium, after which the container is sealed. It is also described that the sealed container is kept heated to obtain a uniformly filled canned food product in a closed container having a final viscosity of the canned medium in a specific range.

JP 2007-228932 A JP 2011-92087 A Japanese Patent Publication No. 7-505520 U.S. Pat. No. 3,959,514

  However, when the present inventors examined foods that are heated and eaten in a fluidized state, such as curry, when using the technology described in each of the above-mentioned patent documents, the shape retention during transportation of the food was ensured. However, it became clear that there was room for improvement in terms of having a smooth mouthfeel during eating and a good mouthfeel with suppressed glueiness.

(Invention 1)
According to the first aspect of the present invention,
A step of mixing the following acid-treated starch into a food material to obtain the food composition containing the acid-treated starch in an amount of 0.7% by mass or more and 20% by mass or less based on the whole food composition (1-1). When,
A step (1-2) of heat-treating the food composition;
Filling the container with the heat-treated food composition and closing the lid (1-3);
A step (1-4) of cooling the food composition filled in a container to a temperature of more than 0 ° C. and 10 ° C. or less to obtain a food;
including,
A method for producing the food which is heated and eaten in a fluid state,
A method for producing a food, wherein the acid-treated starch satisfies the following condition (a1):
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s.

  Preferably, the food is one selected from the group consisting of curry, hashed beef, stew and soup.

  The raw starch of the acid-treated starch is preferably corn starch.

Further, it is preferable that the acid-treated starch further satisfies the following condition (a2).
Condition (a2): The paste liquid having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch is heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 5 ° C. when adjusted to 5 ° C. is 800 mPa · s or more.

Further, according to the first invention of the present invention, it is a shape retention improver of a food that is eaten in a heated and fluidized state, comprising the following acid-treated starch as an active ingredient, wherein the acid-treated starch comprises: The agent which satisfies the condition (a1) is provided.
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s.

Further, according to the first aspect of the present invention, the food preserved in a fluid state is mixed with an acid-treated starch that satisfies the following condition (a1) to improve the shape retention of the food. An improved method is provided.
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s.

(Invention 2)
Further, according to the second aspect of the present invention,
A step (2-1) of mixing the following oxidized starch with a food material to obtain the food composition containing the oxidized starch in an amount of 0.7% by mass or more and 20% by mass or less based on the whole food composition;
A step (2-2) of heat-treating the food composition;
Filling the container with the heat-treated food composition and closing the lid (2-3);
A step (2-4) of cooling the food composition filled in a container to a temperature of more than 0 ° C. and 10 ° C. or less to obtain a food;
including,
A method for producing the food which is heated and eaten in a fluid state,
A method for producing a food, wherein the oxidized starch satisfies the following condition (b1):
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.

  Preferably, the food is one selected from the group consisting of curry, hashed beef, stew and soup.

  Preferably, the raw starch of the oxidized starch is tapioca starch.

  Preferably, the oxidized starch is an acetylated oxidized starch.

Further, it is preferable that the oxidized starch further satisfies the following condition (b2).
Condition (b2): A paste liquid having a dry matter concentration of 20% by mass in terms of dry matter of the oxidized starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure, cooled at 3 ° C. for 16 hours or more and 20 hours or less, The viscosity at 5 ° C. when adjusted to 5 ° C. is 55 mPa · s or more.

Further, according to the second aspect of the present invention, the following oxidized starch is contained as an active ingredient, a shape retention improver for food that is eaten in a heated and fluidized state,
The agent wherein the oxidized starch satisfies the following condition (b1) is provided.
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.

Further, according to the second aspect of the present invention, the food preserved in a fluidized state while being heated is mixed with oxidized starch satisfying the following condition (b1) to improve the shape retention of the food. A method is provided for doing so.
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.

It is to be noted that any combination of these respective configurations and those obtained by converting the expression of the present invention between methods, apparatuses, and the like are also effective as embodiments of the present invention.
For example, according to the present invention, there is provided a food product obtained by the production method according to the first and second aspects of the present invention.

  According to the present invention, for foods that are eaten in a fluid state, it is possible to ensure a good mouthfeel with a smooth tongue and reduced stickiness during eating while ensuring shape retention during transportation of foods. it can.

It is a figure which shows the evaluation criteria of the shape retention of curry in an Example.

  Hereinafter, embodiments of the present invention will be described with reference to specific examples. Each component can be used alone or in combination of two or more.

<1-1. Food>
In the present embodiment, the food is eaten in a heated and fluid state.
Specific examples of the food that is heated and eaten in a fluid state include one selected from the group consisting of curry, hashed beef, stew, and soup, and preferably curry.

<1-2. Food viscosity>
Food means a food composition obtained by mixing a predetermined amount of acid-treated starch or oxidized starch with a food material, heat-treating it, filling it into a container, closing the container, and heating it to a temperature of more than 0 ° C and 10 ° C or less. It is obtained by including cooling. Hereinafter, a mode in which an acid-treated starch is blended into a food material is referred to as a first embodiment, and a mode in which an oxidized starch is blended in a food material is a second embodiment.
The viscosity of the food at 5 ° C. and 70 ° C. is measured using a B-type viscometer. However, when the food material contains a solid content, starch is blended after removing the solid content to prepare a food composition. Further, the solid content may be removed from the food composition or the food. The method of removing the solid content is not limited, but includes a method of filtering with a net or sieve. As an example, the solid content is removed by filtering with a net having a mesh of 1.2 mm.
The viscosity of the food at 70 ° C. is a value obtained by the following measuring method.
1. Strain the ingredients of the food material by shredding. Thereafter, 250 g of the food material is measured in a hand pot, and a predetermined amount of a starch sample is added thereto to obtain a food composition.
2. 10 g of water is further added to the food composition and mixed. Heat to 80 ° C in a hand pan, weigh the hand pan, and heat the hand pot until the added water evaporates.
3. The food composition in the hand pan is filled into a transparent retort sealing bag and sealed. This is put in an autoclave SR-240 for retort food (manufactured by Tommy Seiko Co., Ltd.) and heated at 121 ° C. for 25 minutes in a pressure memory “medium” (0.206 MPa).
4. After the heat treatment, remove the sealing bag from the autoclave for retort food and cool to room temperature. Next, 50 g of the heat-treated food composition is transferred to a 50 mL polytube, the cap is closed, refrigerated (3 ° C.), and stored for 16 to 20 hours to obtain a food.
5. 4 above. After the food obtained in the above was taken out of the refrigerated condition, it was heated in a hot water bath at 70 ° C., and allowed to stand for 4 to 6 hours. Measure. Specifically, the viscosity at the tenth rotation is measured at 60 rpm using a B-type viscometer (BM type, rotor No. 4 manufactured by Tokyo Keiki Co., Ltd.).

The viscosity of the food at 5 ° C. is a value obtained by the following measurement method.
1. Strain the ingredients of the food material by shredding. Thereafter, 250 g of the food material is measured in a hand pot, and a predetermined amount of a starch sample is added thereto to obtain a food composition.
2. 10 g of water is further added to the food composition and mixed. Heat to 80 ° C in a hand pan, weigh the hand pan, and heat the hand pot until the added water evaporates.
3. The food composition in the hand pan is filled into a transparent retort sealing bag and sealed. This is put in an autoclave SR-240 for retort food (manufactured by Tommy Seiko Co., Ltd.) and heated at 121 ° C. for 25 minutes in a pressure memory “medium” (0.206 MPa).
4. After the heat treatment, remove the sealing bag from the autoclave for retort food and cool to room temperature. Next, 50 g of the heat-treated food composition is transferred to a 50 mL polytube, the cap is closed, refrigerated (3 ° C.), and stored for 16 to 20 hours to obtain a food.
5. 4 above. After taking out the food obtained in the above, the temperature was adjusted to 5 ° C., and the viscosity at 5 ° C. was measured at 70 ° C. using a B-type viscometer (BM type, rotor No. 4 manufactured by Tokyo Keiki Co., Ltd.) Measure in the same way as viscosity.

Here, the viscosity of the food at 70 ° C. is, for example, 5000 mPa · s or less, preferably 3000 mPa · s or less, more preferably 2000 mPa · s or less, and still more preferably, from the viewpoint of improving fluidity and tongue during eating. It is 1500 mPa · s or less, still more preferably 1200 mPa · s or less. In addition, from the viewpoint of improving the texture and richness at the time of eating, the viscosity of the food at 70 ° C. is preferably 600 mPa · s or more.
On the other hand, the viscosity of the food at 5 ° C. is preferably 40,000 mPa · s or less, more preferably 10,000 mPa · s or less, and still more preferably 5000 mPa · s or less, from the viewpoint of improving fluidity and tongue during eating. Further, from the viewpoint of improving shape retention during transportation, the viscosity of the food at 5 ° C. is preferably 2800 mPa · s or more, more preferably 2850 mPa · s or more, still more preferably 2950 mPa · s or more, and still more preferably. Is 3000 mPa · s or more.

<2-1. Acid-treated starch>
Next, a first embodiment will be described. The food of the present embodiment contains an acid-treated starch satisfying the following condition (a1). In the present embodiment, the shape-retaining agent for food that is heated and eaten in a fluidized state contains the acid-treated starch as an active ingredient.
Condition (a1): A paste liquid having a dry matter equivalent mass concentration of an acid-treated starch of 20% by mass is heated at 121 ° C. and 0.206 MPa for 25 minutes, and after being heated under pressure, cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s.
In the present embodiment, by selecting an acid-treated starch that satisfies the condition (a1) and blending it in the food, the shape retention of the food that is heated and eaten in a fluidized state can be improved. More specifically, by blending the acid-treated starch satisfying the condition (a1) into the food, the shape retention during the transportation of the food is improved, and the tongue when eating the food in a fluidized state is improved. It is possible to obtain a good mouthfeel in which the pasteness is suppressed.
Hereinafter, the acid-treated starch will be described more specifically.

<2-2. Raw starch of acid-treated starch>
The raw starch of the acid-treated starch of the present invention includes, for example, plant-derived starch. Specific examples of plants from which the raw starch is derived include corn, sticky corn (waxy corn), rice, sticky rice, wheat, sweet potato, potato, sticky potato, cassava, sago palm and the like.
From the viewpoint of improving the balance between the shape retention during transportation of food and the texture during eating, the raw starch is preferably one or more selected from waxy corn starch, glutinous rice starch and glutinous potato starch. And more preferably waxy corn starch.

<2-3. Acid treatment>
The acid treatment of the starch for preparing the acid-treated starch can be performed by a known method. Specifically, raw materials starch and water are charged into a reactor. Alternatively, an acid solution in which an inorganic acid is previously dissolved in water and a raw material are charged into a reactor. From the viewpoint of performing acid treatment more stably, it is desirable that the total amount of the starch during the reaction is in a state of being homogeneously dispersed in the aqueous phase or in a state of slurry. For this purpose, the concentration of the starch slurry in the acid treatment is adjusted, for example, to be in the range of 20% by mass to 50% by mass, preferably 25% by mass to 45% by mass. If the slurry concentration is too high, the viscosity of the slurry increases, and it may be difficult to stir the slurry uniformly.

Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity. Further, it is possible to obtain an acid-treated starch having a desired viscosity by appropriately adjusting the acid concentration during the reaction, the slurry concentration, the reaction temperature, and the reaction time.
As an example of the reaction conditions, a desired acid-treated starch can be obtained by treating with a hydrochloric acid concentration of 3.7% based on dry starch, a slurry concentration of 35% by mass, and a reaction temperature of 40 ° C. for 8 hours to 30 hours.

  Specific examples of acid-treated starch include starch that has not been subjected to any processing other than acid treatment.

<2-4. Viscosity of acid-treated starch>
The viscosity at 70 ° C. of the paste liquid of the acid-treated starch is a value obtained by the following measuring method.
1. A sample starch solution (starch dry matter mass concentration in terms of dry matter is 20% by mass) is filled in a transparent retort seal bag, the mouth is sealed with a sealer (MUDA ZERO MZC-300-C), and an autoclave for retort food (Tomy Seiko Co., Ltd.) (SR-240), at 121 ° C. for 25 minutes in a pressure memory “medium” (0.206 MPa).
2. After the above step 1, the bag is taken out of the retort food autoclave, cooled at room temperature, and stored in a refrigerator (3 ° C.) for 16 hours or more and 20 hours or less.
3. 2 above. A portion of the sample after storage is transferred to a 50 mL polytube and heated in a water bath at 70 ° C. After the sample reaches 70 ° C., the viscosity is measured at 70 ° C. Using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., BM type, rotor No. 4), the viscosity at the tenth rotation at 60 rpm is measured.

The viscosity at 5 ° C. of the size liquid is a value obtained by the following measuring method.
1. A sample starch solution (starch dry matter mass concentration in terms of dry matter is 20% by mass) is filled in a transparent retort seal bag, the mouth is sealed with a sealer (MUDA ZERO MZC-300-C), and an autoclave for retort food (Tomy Seiko Co., Ltd.) (SR-240), at 121 ° C. for 25 minutes in a pressure memory “medium” (0.206 MPa).
2. After the above step 1, the bag is taken out of the retort food autoclave, cooled at room temperature, and stored in a refrigerator (3 ° C.) for 16 hours or more and 20 hours or less.
3. 2 above. A part of the sample after storage is transferred to a 50-mL polytube, and after reaching 5 ° C., the viscosity is measured at 5 ° C. Using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., BM type, rotor No. 4), the viscosity at the tenth rotation at 60 rpm is measured.

Further, the viscosity at 30 ° C. of the size liquid is a value obtained by the following measuring method.
The viscosity of the starch solution at 30 ° C. of the starch solution was determined by placing 200 g of a paste solution having a dry matter concentration of 20% by mass in a 200 mL beaker, heating in a water bath at 30 ° C., and measuring the mass after reaching 30 ° C. Then, the water content of the evaporation is corrected by adding the water content reduced from the original weight, and the viscosity at the tenth rotation at 60 rpm using a B-type viscometer (BM type, manufactured by Tokyo Keiki Co., Ltd., rotor No. 4). Is the value measured.

The viscosity at 70 ° C. of the paste liquid of the acid-treated starch is 400 mPa · s or less, preferably 200 mPa · s or less, and more preferably 30 mPa · s or less, from the viewpoint of suppressing undesired pasteiness when eating food. S or less, and even more preferably 10 mPa · s or less.
In addition, from the viewpoint of making the tongue during eating preferable, the lower limit of the viscosity of the size liquid at 70 ° C. is 6 mPa · s or more, and preferably 7 mPa · s or more.

Further, the viscosity of the paste liquid of the acid-treated starch at 5 ° C. is preferably 800 mPa · s or more from the viewpoint of improving the shape retention during transportation of the food.
The upper limit of the viscosity at 5 ° C. of the size liquid is not limited, but is preferably 6000 mPa · s or less, and more preferably 3000 mPa · s or less, from the viewpoint of suppressing undesired size during eating.

The viscosity at 30 ° C. of the paste liquid of the acid-treated starch is preferably 200 mPa · s or more from the viewpoint of improving shape retention during transportation of food.
In addition, from the viewpoint of suppressing undesirable pasteiness during eating, the viscosity at 30 ° C. of the paste liquid is preferably 3000 mPa · s or less, more preferably 900 mPa · s or less.

<2-5. Gelatinization start temperature of acid-treated starch>
The gelatinization start temperature of the acid-treated starch is measured by the following method.
The gelatinization onset temperature of the starch sample is measured by a Rabbit Visco Analyzer (Newport Scientific). Starch was charged into a beaker containing 25 mL of distilled water so as to be 6% in terms of dry matter, and stirred, and then the starch slurry was transferred to an aluminum container attached to the apparatus. The starch solution is heated while rotating the paddle attached to the device at 160 rpm, and the viscosity of the starch solution is measured while increasing the temperature by 6 ° C. per minute. The temperature at which the viscosity of the starch solution reaches 20 RVU is defined as the gelatinization start temperature.
The gelatinization start temperature of the acid-treated starch is preferably 55 ° C. or higher, more preferably 65 ° C. or higher, from the viewpoint of workability during production.
In addition, from the viewpoint of suppressing the pasteiness and making the mouthwash preferable, the gelatinization start temperature of the acid-treated starch is preferably 71 ° C or lower, more preferably 69 ° C or lower.

<2-6. Amount of acid-treated starch>
The compounding amount of the acid-treated starch in the food composition is 0.7% by mass or more based on the whole food composition, and is preferably 2% by mass from the viewpoint of improving shape retention and tongue during transportation of the food. The content is more preferably 4% by mass or more.
The amount of the acid-treated starch in the food composition is 20% by mass or less, and preferably 12% by mass or less, more preferably 9% by mass or less, from the viewpoint of suppressing the stickiness of the food during eating. It is even more preferably at most 6% by mass.

<2-7. Food Manufacturing Method>
Next, a method for producing food that is heated and eaten in a fluid state will be described.
In the present embodiment, the method for producing a food includes the following steps.
Step (1-1): The above-mentioned acid-treated starch is added to a food material to obtain a food composition containing the acid-treated starch in an amount of 0.7% by mass or more and 20% by mass or less based on the whole food composition.
Step (1-2): heat-treating the food composition.
Step (1-3): The food composition that has been subjected to the heat treatment is filled in a container and covered.
Step (1-4): The food composition filled in the container is cooled to a temperature of more than 0 ° C and 10 ° C or less to obtain a food.

Step (1-1) is a step of preparing a food composition containing a food material and acid-treated starch.
The food material may include ingredients, seasonings, and the like.
Examples of ingredients include agricultural and marine products, and more specifically, fruits and vegetables such as vegetables and fruits; meat such as poultry meat and animal meat; and fish and shellfish such as fish, shellfish, shrimp and crab.
Further, the food material may be a cooked material such as curry, hashed beef, stew, and soup.

In the step (1-2), the food composition is heat-treated.
The heating temperature in the step (1-2) is preferably 100 ° C or higher, and more preferably 115 ° C or higher, from the viewpoint of enhancing the sterilizing effect of the food composition.
In addition, from the viewpoint of maintaining a preferable form as a food, the heating temperature in the step (1-2) is preferably 150 ° C or lower, more preferably 135 ° C or lower.

The heat treatment in the step (1-2) is preferably a pressure heat treatment.
When the step (1-2) is a pressurizing and heating treatment, the pressurizing pressure is preferably 0.150 MPa or more, more preferably 0.180 MPa or more, from the viewpoint of enhancing the sterilizing effect of the food composition.
In addition, from the viewpoint of maintaining a preferable form as a food, the pressurizing pressure in the step (1-2) is preferably 0.350 MPa or less, and more preferably 0.250 MPa or less.

The heating time in the step (1-2) is preferably 0.5 minutes or more, more preferably 1 minute or more, and still more preferably 4 minutes or more, from the viewpoint of enhancing the bactericidal effect of the food composition.
In addition, from the viewpoint of maintaining a preferable form as a food, the heating time in the step (1-2) is preferably 90 minutes or less, more preferably 60 minutes or less.

In the step (1-3), the food composition is filled in a container, and the container is covered. At this time, it may be filled immediately after the heat treatment in the step (1-2) or may be filled after cooling. However, from the viewpoint of food hygiene, the container is cooled to room temperature or lower and then filled into a container. Is preferred.
Further, the lid is preferably transparent from the viewpoint of allowing the food in the container to be checked from the outside.
In the step (1-4) described below, the container filled with the food composition is preferably further packaged with a transparent film for food, from the viewpoint of enhancing the storage stability of the food.

In the step (1-4), the food composition obtained in the step (1-2) is cooled to a temperature of more than 0 ° C and 10 ° C or less to obtain a food.
The cooling temperature in the step (1-4) is more than 0 ° C, preferably 2 ° C or more, from the viewpoint of suppressing freezing of the food.
In addition, from the viewpoint of sufficiently lowering the fluidity of the food, the cooling temperature in the step (1-4) is 10 ° C or lower, preferably 8 ° C or lower, more preferably 6 ° C or lower.

Through the above steps, a food that is heated and eaten in a fluidized state is obtained. In the present embodiment, the food is manufactured through the steps (1-2) to (1-4) while the specific acid-treated starch is blended in the step (1-1) and the food is manufactured through the steps (1-2) to (1-4). It is excellent in formability, and has a smooth mouthfeel during eating and a good mouthfeel with suppressed glueiness.
The obtained food is preferably refrigerated and stored and transported at a temperature of, for example, more than 0 ° C and 10 ° C or less.
Further, the obtained food is heated before eating, and preferably, the lid is appropriately removed in a state of being filled in a container and heated. For heating, for example, a microwave oven is used.

<3-1. Oxidized starch>
Next, a second embodiment will be described. The food of the present embodiment contains oxidized starch satisfying the following condition (b1). Further, in the present embodiment, the shape retention improver for food that is heated and eaten in a fluid state contains the oxidized starch as an active ingredient.
Condition (b1): A paste solution having a dry matter equivalent mass concentration of oxidized starch of 20% by mass was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.
In the present embodiment, by selecting an oxidized starch satisfying the condition (b1) and blending it in the food, the shape retention of the food that is heated and eaten in a fluidized state can be improved. More specifically, by blending the oxidized starch satisfying the condition (b1) in the food, the shape retention during the transportation of the food is improved, and the tongue and glue when the food is heated and eaten in a fluidized state are improved. It is possible to obtain a good mouthfeel in which the tinge is suppressed.

<3-2. Raw starch of oxidized starch>
Examples of the raw starch for the oxidized starch of the present invention include starch derived from plants. Specific examples of plants from which the raw starch is derived include corn, sticky corn (waxy corn), rice, sticky rice, wheat, sweet potato, potato, sticky potato, cassava, sago palm and the like.
In addition, the raw starch is preferably tapioca starch from the viewpoint of improving the balance between shape retention during food transportation and texture during eating.

<3-3. Oxidation treatment>
The oxidized starch can be obtained by a known oxidation treatment. Examples of the oxidizing agent used for the oxidation treatment include sodium hypochlorite, periodic acid, hydrogen peroxide, nitric acid, and the like, and can be used regardless of the type and purity. Further, it is possible to obtain an oxidized starch having a desired viscosity by appropriately adjusting the oxidizing agent concentration, slurry concentration, reaction temperature, and reaction time during the reaction.
As an example of the reaction conditions, a sodium hypochlorite concentration of 1.5% or more and 3.0% or less with respect to the dry matter of starch is effective with a saturated potassium iodide aqueous solution at a pH of 8.25, a slurry concentration of 35%, and a reaction temperature of 38 ° C. The reaction is carried out until chlorine is no longer detected, and a desired oxidized starch can be obtained.

  Specific examples of the oxidized starch include starch that has not been subjected to any processing other than the oxidation treatment, and starch that has been subjected to esterification such as acetylation in addition to the oxidation treatment. The oxidized starch is preferably at least one selected from the group consisting of oxidized starch and acetylated oxidized starch from the viewpoint of improving the balance between shape retention during food transportation and texture during eating, and more preferably. Is acetylated oxidized starch.

When starch is subjected to acetylation in addition to oxidation treatment, examples of the acetylating agent include acetic anhydride and vinyl oxide, and preferably acetic anhydride. Further, it is possible to obtain an acetylated oxidized starch having a desired viscosity by appropriately adjusting the acetylating agent concentration, slurry concentration, reaction temperature, and reaction time during the reaction.
As an example of the reaction conditions, acetic anhydride is added to the oxidized starch so that the acetic anhydride concentration with respect to the dry matter of the starch is 1.65%, and the mixture is reacted at 37 ° C. and pH 8.1 for 10 minutes to obtain a desired acetylated oxidized starch. Obtainable.

<3-4. Viscosity of oxidized starch>
The oxidized starch satisfies the condition (b1) described above. The condition (b1) defines the viscosity characteristics of the size liquid having a dry matter equivalent mass concentration of oxidized starch of 20% by mass after heating under pressure. Specifically, the paste liquid having a dry matter equivalent mass concentration of oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.
In the present embodiment, the method for measuring the viscosity of the oxidized starch at each temperature is described in <1-4. Viscosity of acid-treated starch>.

The viscosity at 70 ° C. of the size liquid under the condition (b1) is preferably 7000 mPa · s or less, from the viewpoints of making the tongue feel good when eating food and suppressing undesirable glueiness when eating. Is 5000 mPa · s or less, more preferably 250 mPa · s or less, and still more preferably 15 mPa · s or less.
In addition, the lower limit of the viscosity of the size liquid at 70 ° C. under the condition (b1) is 6 mPa · s or more, and preferably 10 mPa · s or more, from the viewpoint of texture when eating food.

The viscosity of the paste liquid of oxidized starch at 5 ° C. is preferably 55 mPa · s or more from the viewpoint of improving the shape retention during transportation of food.
The upper limit of the viscosity at 5 ° C. of the paste liquid of the oxidized starch is not limited, but is preferably 950,000 mPa · s or less, and more preferably 90000 mPa · s, from the viewpoint of suppressing undesirable pasteiness during eating. s or less, more preferably 10,000 mPa · s or less, even more preferably 1000 mPa · s or less.

The viscosity of the oxidized starch paste solution at 30 ° C. is preferably 1000 mPa · s or more, more preferably 2200 mPa · s or more, and still more preferably 3000 mPa · s, from the viewpoint of improving shape retention during food transportation. s or more.
In addition, from the viewpoint of suppressing undesirable pasteiness during eating, the viscosity of the paste liquid at 30 ° C. is preferably 10,000 mPa · s or less, more preferably 7000 mPa · s or less, and still more preferably 4500 mPa · s or less. s or less.

<3-5. Gelatinization start temperature of oxidized starch>
The gelatinization start temperature of the oxidized starch is preferably 50 ° C. or higher, and more preferably 60 ° C. or higher, from the viewpoint of workability during production.
In addition, from the viewpoint of suppressing the pasteiness and making the mouthwash preferable, the gelatinization start temperature of the oxidized starch is preferably 68 ° C or less, more preferably 65 ° C or less, and further preferably 63 ° C or less. It is below ° C.
Note that the gelatinization start temperature of the oxidized starch is <2-5. Gelatinization onset temperature of acid-treated starch>.

<3-6. Compounding amount of oxidized starch>
The amount of the oxidized starch added to the food composition is 0.7% by mass or more, preferably 2% by mass or more, based on the whole food, from the viewpoint of improving shape retention and mouthfeel during transportation of the food. It is more preferably at least 4% by mass.
In addition, from the viewpoint of suppressing the stickiness of food during eating, the amount of the oxidized starch in the food composition is 20% by mass or less, more preferably 12% by mass or less, and even more preferably 8% by mass or less. % By mass or less.

<3-7. Food Manufacturing Method>
Next, a method for producing food that is heated and eaten in a fluid state will be described.
In the present embodiment, the method for producing a food includes the following steps.
Step (2-1): The above-mentioned oxidized starch is added to a food material to obtain a food composition containing 0.7% by mass or more and 20% by mass or less of the oxidized starch based on the whole food composition.
Step (2-2): heat-treat the food composition.
Step (2-3): The food composition that has been subjected to the heat treatment is filled in a container, and the container is covered.
Step (2-4): The food composition filled in the container is cooled to a temperature of more than 0 ° C and 10 ° C or less to obtain a food.

Step (2-1) is a step of preparing a food composition containing a food material and oxidized starch.
Food materials include ingredients, seasonings, and the like.
Examples of ingredients include agricultural and marine products, and more specifically, fruits and vegetables such as vegetables and fruits; meat such as poultry meat and animal meat; and fish and shellfish such as fish, shellfish, shrimp and crab.
Further, the food material may be a cooked material such as curry, hashed beef, stew, and soup.

In the step (2-2), the food composition is heat-treated.
The heating temperature in the step (2-2) is preferably 100 ° C. or higher, more preferably 115 ° C. or higher, from the viewpoint of enhancing the sterilizing effect of the food composition.
Further, from the viewpoint of maintaining a preferable form as a food, the heating temperature in the step (2-2) is preferably 150 ° C or lower, more preferably 135 ° C or lower.

The heat treatment in the step (2-2) is preferably a pressure heat treatment.
When the step (2-2) is a pressurized heat treatment, the pressurized pressure is preferably 0.150 MPa or more, and more preferably 0.180 MPa or more, from the viewpoint of enhancing the sterilizing effect of the food composition.
In addition, from the viewpoint of maintaining a preferable form as a food, the pressure applied in the step (2-2) is preferably 0.350 MPa or less, more preferably 0.250 MPa or less.

The heating time in the step (2-2) is preferably 0.5 minutes or more, more preferably 1 minute or more, and still more preferably 4 minutes or more, from the viewpoint of enhancing the sterilizing effect of the food composition.
From the viewpoint of maintaining a preferable form as a food, the heating time in the step (2-2) is preferably 90 minutes or less, and more preferably 60 minutes or less.

In the step (2-3), the food composition is filled in a container and the container is covered. At this time, the mixture may be filled immediately after the heat treatment in the step (2-2) or may be filled after cooling. However, from the viewpoint of food hygiene, the mixture is cooled to room temperature or lower and then filled in a container. Is preferred.
Further, the lid is preferably transparent from the viewpoint of allowing the food in the container to be checked from the outside.
In the step (2-4) described below, the container filled with the food composition is preferably further packaged with a transparent film for food, from the viewpoint of enhancing the storage stability of the food.

In the step (2-4), the food composition obtained in the step (2-2) is cooled to a temperature of more than 0 ° C and 10 ° C or less to obtain a food.
The cooling temperature in the step (2-4) is more than 0 ° C, and preferably 2 ° C or more, from the viewpoint of suppressing freezing of the food.
In addition, from the viewpoint of sufficiently lowering the fluidity of the food, the cooling temperature in the step (2-4) is 10 ° C or lower, preferably 8 ° C or lower, more preferably 6 ° C or lower.

Through the above steps, a food that is heated and eaten in a fluidized state is obtained. In this embodiment, the food is manufactured through the steps (2-2) to (2-4) while the specific oxidized starch is blended in the step (2-1) in a specific amount, and thus the food is preserved during transportation. It is excellent in taste, and has a smooth mouthfeel when eating, and a good mouthfeel with suppressed glueiness.
The obtained food is preferably refrigerated and stored and transported at a temperature of, for example, more than 0 ° C and 10 ° C or less.
Further, the obtained food is heated before eating, and preferably, the lid is appropriately removed in a state of being filled in a container and heated. For heating, for example, a microwave oven is used.

  The configurations described in the above embodiments can be combined with each other. For example, the food may include acid-treated starch and oxidized starch.

  Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

(Production Example 1) Production of acid-treated starch In this example, an untreated waxy corn starch was used as a raw starch to produce an acid-treated starch in the following procedure.
Using a waxy corn starch (manufactured by J-Oil Mills Co., Ltd.), a slurry was prepared by adding water to 180 g of starch so that the dry matter concentration in terms of starch dry matter with respect to the slurry mass was 38% (dry starch weight / slurry weight). While stirring the obtained slurry at 300 rpm, 36.78 mL of a hydrochloric acid aqueous solution adjusted to 5.5% (v / v) was added to adjust the slurry mass to 35%. At this time, the hydrochloric acid concentration with respect to the starch dry matter was 3.7%. Thereafter, the temperature was adjusted to 40 ° C., and after each reaction for 8, 15 or 24 hours, neutralized to pH 6 with 3% sodium hydroxide, washed with water, dehydrated and dried to obtain an acid-treated waxy corn starch.
The untreated waxy corn starch is referred to as Sample 1, and the acid-treated waxy corn starch obtained at a reaction time of 8, 15, 24, and 30 hours is referred to as Samples 2 to 5, respectively.

(Production Example 2) Production of oxidized starch In this example, oxidized starch was produced by the following procedure using raw tapioca starch as a raw material starch.
A slurry obtained by adding tapioca starch (manufactured by J-Oil Mills Co., Ltd.) to a 500 mL separable flask and adding water to 160 g of starch so that the dry matter weight equivalent to the dry matter weight of the slurry is 38% (dry starch weight / slurry weight). Was prepared.
After adjusting the temperature of the obtained slurry to 38 ° C., an aqueous solution of sodium hypochlorite was added thereto with stirring at 300 rpm so that the mass concentration became 2.0, 2.5, or 3.0% in terms of starch dry matter mass. A 3% by mass aqueous solution of sodium hydroxide was added dropwise to adjust the pH to 8.25.
Thereafter, an aqueous solution of sodium hydroxide was added dropwise at a suitable time, and the pH was maintained within a set value of ± 0.03 until the end of the reaction to obtain oxidized starch. The reaction was terminated when a small amount of the slurry was sampled and added dropwise to a saturated aqueous solution of potassium iodide, and no longer exhibited purple.
After confirming the completion of the reaction, the slurry was neutralized to pH 6 by adding 3% by mass hydrochloric acid, washed, dehydrated, and dried to obtain oxidized starch.
Untreated tapioca starch is referred to as Sample 6, and oxidized starches obtained with aqueous sodium hypochlorite concentrations of 2.0, 2.5 and 3.0% are referred to as Samples 7 to 9, respectively.

(Production Example 3) Production of acetylated oxidized starch In this example, acetylated oxidized starch was produced by the following procedure using raw tapioca starch as a raw material starch.
A slurry obtained by adding tapioca starch (manufactured by J-Oil Mills Co., Ltd.) to a 500 mL separable flask and adding water to 160 g of starch so that the dry matter weight equivalent to the dry matter weight of the slurry is 38% (dry starch weight / slurry weight). Was prepared.
After adjusting the temperature of the obtained slurry to 38 ° C., an aqueous solution of sodium hypochlorite was added so as to have a mass concentration of starch to dry matter of 3.0% while stirring at 300 rpm, and a 3% by mass aqueous solution of sodium hydroxide was added. The pH was dropped to pH 8.25.
Thereafter, an aqueous solution of sodium hydroxide was added dropwise at a suitable time, and the pH was maintained within a set value of ± 0.03 until the end of the reaction to obtain oxidized starch. The reaction was terminated when a small amount of the slurry was sampled and added dropwise to a saturated aqueous solution of potassium iodide, and no longer exhibited purple.
After confirming the completion of the reaction, 2.3 g of acetic anhydride was slowly added at 37 ° C. and at a pH of 8.1, and then an aqueous solution of sodium hydroxide was added dropwise as needed to maintain the pH within a set value of ± 0.03 until the completion of the reaction. For 10 minutes. Thereafter, the slurry was neutralized to pH 6 by adding 3% by mass of sodium hydroxide, washed, dehydrated, and dried to obtain an acetylated oxidized starch.
The acetylated oxidized starch obtained at a sodium hypochlorite aqueous solution concentration of 3.0% is referred to as Sample 10.

(Method of measuring viscosity with B-type viscometer)
The method for measuring the viscosity of the paste liquid of each starch sample is as follows.
(Measurement of viscosity of size liquid at 30 ° C)
1. The sample was dried by heating at 130 ° C. using a moisture meter (manufactured by Kensei Industry Co., Ltd., electromagnetic moisture meter: model number MX50), and the moisture content was measured. The dry matter amount was calculated from the obtained moisture value, and the dry matter was calculated. A sample weighing 50 g was prepared.
2. Distilled water in an amount obtained by subtracting the amount of the sample containing water from the 280 g of the sample is added to the wok containing the sample, and 30 g of the evaporated water is blown off by heating in the memory 2 of the IH stove (TOSHIBA MR-20ED) to remove the 20% size liquid ( 250 g). 200 g of this was transferred to a 200 mL beaker.
3. 2 above. Was placed in a preheated water bath and heated to 30 ° C. After reaching the appropriate temperature, the moisture content of the evaporation was corrected to prepare a size liquid. Using a B-type viscometer (BM rotor, No. 4 manufactured by Tokyo Keiki Co., Ltd.), the viscosity at the 10th rotation at 60 rpm was measured (viscosity of paste liquid at 30 ° C.).

(Measurement of viscosity at 5 ° C and 70 ° C of size liquid)
The sample was dried by heating at 130 ° C. using a moisture meter (manufactured by Kensei Industry Co., Ltd., electromagnetic moisture meter: model number MX50), and the moisture content was measured. The dry matter amount was calculated from the obtained moisture value, and the dry matter was calculated. A sample weighing 50 g was prepared.
Distilled water in an amount obtained by subtracting the amount of the sample containing water from the 280 g of the sample is added to the wok containing the sample, and 30 g of the evaporated water is blown off by heating in the memory 2 of the IH stove (TOSHIBA MR-20ED) to remove the 20% size liquid ( 250 g). Of these, 200 g was filled in a transparent retort seal bag, the mouth was sealed with a sealer (MUDA ZERO MZC-300-C), and an autoclave for retort food (SR-240, manufactured by Tommy Seiko Co., Ltd., SR-240) was used. The pressurization and heat treatment was performed in the pressurized memory “medium” (0.206 MPa) for 25 minutes.
After the heat treatment under pressure, the bag was taken out of the autoclave for retort food, cooled at room temperature, and stored in a refrigerator (inside temperature of 3 ° C.) for 18 hours.
A part of the sample after storage was transferred to a 50 mL polytube, and the temperature was adjusted to 5 ° C., and the viscosity at 5 ° C. was measured. Using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., BM type, rotor No. 4), the viscosity at the tenth rotation at 60 rpm was measured (the viscosity of the size liquid at 5 ° C.).
Further, a part of the sample after storage was transferred to a polytube and heated in a water bath at 70 ° C., and after reaching an appropriate temperature, the viscosity at 70 ° C. was measured according to the measuring method at 5 ° C. (size liquid) Viscosity at 70 ° C.).

(Measurement method of gelatinization start temperature of starch)
The gelatinization onset temperature of each starch was measured with a Rabbit Visco Analyzer (Newport Scientific). Starch was charged into a beaker containing 25 mL of distilled water so as to be 6% in terms of dry matter, and stirred, and then the starch slurry was transferred to an aluminum container attached to the apparatus. The starch solution was heated while rotating a paddle attached to the device at 160 rpm, and the viscosity of the starch solution was measured while increasing the temperature by 6 ° C. per minute. The temperature at which the viscosity of the starch solution reached 20 RVU was defined as the gelatinization start temperature.

(Examples 1 to 13, Comparative Examples 1 to 3)
In this example, a curry sample was prepared and evaluated using cooked curry as a food material. Samples 1 to 10 described above were used as starch samples. A method for preparing a curry sample and a method for evaluation are described below.

(Preparation of curry)
12 packs of commercially available retort curry (250 g of beef curry of a large size manufactured by Kobe Bussan Co., Ltd. HK1) were opened and transferred to a bowl, and the curry ingredients were filtered through a net having a mesh of 1.2 mm. Thereafter, 250 g of curry was weighed into a hand pot. The starch samples in each example were added thereto, and 10 g of water was further added and mixed so that the added amount of the starch became the concentration shown in Tables 1 to 4.
And it heated to 80 degreeC with the hand pan. During heating, the pan was weighed and heated until the added water had evaporated.
In addition, about a control example, only water was added and it heated similarly.
After heating, the contents of the hand pan were filled into a transparent sealing bag for retort and sealed. This was put into an autoclave for retort foods (SR-240, manufactured by Tommy Seiko Co., Ltd.), and subjected to heat treatment under pressure at 121 ° C. for 25 minutes using a pressure memory “medium” (0.206 MPa).
After the heating under pressure, the sealing bag was taken out of the autoclave for food and cooled to room temperature.
Then, 50 g of the obtained curry sample was transferred to a 50 mL polytube, closed with a cap, and stored refrigerated to obtain curry as a food of the present invention. This curry was subjected to measurement of the viscosity of the curry described below at 5 ° C. and 70 ° C.
In addition, 100 g of the obtained curry sample was filled in a container described below, and was subjected to evaluation of shape retention, tongue touch, and evaluation of stickiness / mouthfulness described below.

(Measurement of viscosity of curry at 5 ° C and 70 ° C)
The curry sample transferred to the above 50 mL polytube was stored in a refrigerator (3 ° C.) overnight to obtain curry.
Then, after taking out from the refrigerated condition, the temperature was adjusted to 5 ° C, and the viscosity at 5 ° C was measured. Specifically, the viscosity at the tenth rotation was measured at 60 rpm using a B-type viscometer (BM type, rotor No. 4 manufactured by Tokyo Keiki Co., Ltd.).
After completion of the measurement at 5 ° C., the sample tube was subsequently heated in a water bath at 70 ° C. and allowed to stand for 6 hours, after which the viscosity was measured in the same manner.

(Evaluation of shape retention of curry)
One worker evaluated according to the following method and criteria.
After 100 g of the curry sample obtained in each example was filled in a plastic bowl (model BF-76, 115 × 115 × 43 mm, made of low-expanded polystyrene, manufactured by CP Chemical Co., Ltd.), the plastic transparent lid was closed. Then, it was stored in a refrigerator (3 ° C.) overnight to obtain curry.
After storage, take out from the refrigerator, immediately shake with a shaker (manufactured by Tokyo Glass Instruments Co., Ltd., FS-003) at 180 rpm for 30 seconds, evaluate the adhesion to the container side by the following criteria, and pass 2 or more points And FIG. 1 shows some results of the evaluation. FIG. 1 is a diagram showing evaluation criteria for the shape retention of curry.
5: Not at all 4: Slightly attached 3: Slightly above liquid level 2: Slightly above liquid level but acceptable range 1: Slightly above liquid level

(Curry texture evaluation)
The curry evaluated for adhesion to the container side was heated to 72 ± 2 ° C. in a microwave oven. Then, the evaluation of the texture of the curry at the time of eating after heating (tongue texture and glueiness / mouthfulness) was passed when the average of the scores evaluated by three expert panelists based on the following evaluation criteria exceeded 2 points. And
(Tongue evaluation)
5: Very smooth 4: Smooth 3: Smooth 2: Slightly 1: Slightly rough (glueiness / mouth evaluation)
5: No feeling of glue at all, very good mouthfeel 4: Almost no feeling of glue, good mouthfeel 3: Slightly gluey, but slightly good mouthfeel 2 : Slightly glue-like and not very slick 1: Slightly glue-like and unsatisfactory

  Tables 1 to 4 show the types and amounts of starch added in each example together with the evaluation results. Tables 1 and 2 show the results for the acid-treated starch, and Tables 3 and 4 show the results for the oxidized starch. Each table also shows the measurement results of the starch used in each example with a B-type viscometer. Unless otherwise noted, the viscosities at 70 ° C. and 5 ° C. refer to the viscosity of the size liquid at 70 ° C. and the viscosity of the size liquid at 5 ° C.

From Table 1, when the acid treatment time was changed and the degree of starch decomposition was changed as in Examples 1 to 3 (samples 2 to 4), the curability was maintained when the acid treatment was 8 hours or more and 24 hours or less. Was excellent. That is, when the acid treatment is 8 hours or more and 24 hours or less, the viscosity at 5 ° C becomes 900 mPa · s or more and 3900 mPa · s or less, and the shape retention property in the container is good. In this case, the viscosity at 5 ° C. was 3900 mPa · s, and the shape retention was excellent.
In addition, when the acid treatment is 8 hours or more and 24 hours or less as in Examples 1 to 3 (samples 2 to 4), the viscosity at 70 ° C. becomes 7.5 mPa · s or more and 45.0 mPa · s or less, and when eating after heating, Had good tongue and paste / mouthfeel. In particular, in the case of 45.0 mPa · s as in Sample 2, the tongue was even better. In addition, when the acid treatment time is 15 hours or more and 24 hours or less as in Samples 3 and 4, the viscosity at 70 ° C. becomes 7.5 mPa · s or more and 15.0 mPa · s or less, and almost stickiness is felt. There was no good mouting.
Further, when the viscosity of the obtained food at 70 ° C. was in the range of 700 mPa · s or more and 1000 mPa · s or less, the texture of the food became good.
On the other hand, in Comparative Example 1 (Sample 1), although the shape retention was excellent, the tongue during eating after heating was rough and felt quite like glue, and the mouthfeel was poor. The viscosity of Sample 1 at 70 ° C. was 10200 mPa · s. When the viscosity at 70 ° C. was 10200 mPa · s or more, it was found that the texture during eating after heating deteriorated. Further, when the viscosity of the obtained food at 70 ° C. was 5050 mPa · s or more, the texture was not good.
When the acid treatment was performed for 30 hours (sample 5), the shape retention was not sufficient. That is, when the viscosity at 5 ° C. was 700 mPa · s or less as in Sample 5, the shape retention was poor.

As shown in Table 2, in the case of the curry to which the starch of Sample 4 was added in an amount of 1% by mass or more and 7% by mass or less, the shape retention was good. When 5% by mass or more and 7% by mass or less were added, the shape retention was more favorable. In particular, when 7% by mass was added, the curry hardly adhered to the side of the container, and the curability was even better. Further, from these results, if the viscosity at 5 ° C. of the food is 2900 mPa · s or more and 3450 mPa · s or less, an acceptable shape-retaining property is obtained, and if it is 3000 mPa · s or more and 3450 mPa · s or less, the food becomes good. In the case of 3450 mPa · s, it was even better. Further, even when the viscosity of the food at 5 ° C. was 2800 mPa · s, which is the same as that of the control example, as in Example 4, a moderate thickening was added as compared with the control example, and an improvement in shape retention was observed.
In the case of the curry to which the starch of Sample 4 was added in an amount of 1% by mass or more and 7% by mass or less, the texture was good. In particular, when added in an amount of 5% by mass or more and 7% by mass or less, the tongue was smooth. Further, when added in an amount of 1% by mass or more and 5% by mass or less, the pasteness is suppressed, and the mouth is good. In particular, when 1% by mass or more and 3% by mass or less are added, the pasteiness / mouth Deodorization was good.

  As described above, by mixing the acid-treated starch in a predetermined amount, it was possible to obtain a good-tasting food with good tongue and reduced pasteness while securing shape retention during transportation. .

From Table 3, when the sodium hypochlorite concentration at the time of the oxidation treatment was 2.0% by mass or more and 3.0% by mass or less as in Samples 7 to 9, the shape retention of the food was good. . Also, as in Sample 10, when the oxidizing treatment was further acetylated, the shape retention was good. That is, when the viscosity at 5 ° C. is not less than 63 mPa · s and not more than 85000 mPa · s as in Samples 8 to 10, the shape retention in the container is good, and the B-type viscometer described above as in Sample 7 is used. When the viscosity was too high to be measured under the above measurement conditions, the shape retention was further excellent.
When the viscosity of the obtained food at 5 ° C. was in the range of 3050 mPa · s or more and 4450 mPa · s or less, shape retention was improved.
Samples 7 to 10 also had good texture during eating after heating. That is, when the viscosity at 70 ° C. was 15 mPa · s or more and 4700 mPa · s or less, the tongue was good, and there was no problem with paste / mouth. When the viscosity at 70 ° C. is 450 mPa · s or more and 4700 mPa · s or less as in Samples 7 and 8, the stickiness is further suppressed, and as in Samples 9 and 10, the viscosity at 70 ° C. is 15 mPa · s. -When the pressure was s or more and 23 mPa · s or less, almost no stickiness was felt, and the lip taste was the best.
On the other hand, when the sample 6 was added, although the shape retention was good, the feeling like a glue was strong and the mouthfeel was not good. That is, if the viscosity at 70 ° C. was too high to be measured by a B-type viscometer, it was quite glue-like and poor in mouthfeel.

According to Table 4, when the starch of Sample 10 was added to the curry of 1% by mass or more and 15% by mass or less, the shape retention was good, and when 3% by mass or more was added, the shape retention was better, and 5% by mass or more and 15% by mass or less. It was very good when added.
Further, when the viscosity of the obtained food at 5 ° C. is in the range from 2850 mPa · s to 35500 mPa · s, the shape retention becomes good, and the viscosity is more favorable in the range from 3050 mPa · s to 35500 mPa · s, especially It was very good at 3100 mPa · s or more and 35500 mPa · s or less.
When the starch of Sample 10 was added to the curry in an amount of 1% by mass or more and 15% by mass or less, the texture after eating after heating was good. When added in an amount of 3% by mass or more and 5% by mass or less, the pasteiness / mouthing was even better, and when 5% by mass was added, the pasteiness / mouthing was very good. When 15% by mass was added, the paste was slightly acceptable but acceptable.

  As described above, by mixing a predetermined amount of oxidized starch, it was possible to obtain a good-tasting food with good tongue and reduced stickiness while securing shape retention during transportation. Among them, acetylated oxidized starch obtained by further acetylating oxidized starch was particularly excellent.

Claims (13)

A step of mixing the following acid-treated starch into a food material to obtain the food composition containing the acid-treated starch in an amount of 0.7% by mass or more and 20% by mass or less based on the whole food composition (1-1). When,
A step (1-2) of heat-treating the food composition;
Filling the container with the heat-treated food composition and closing the lid (1-3);
A step (1-4) of cooling the food composition filled in a container to a temperature of more than 0 ° C and 10 ° C or less to obtain a food;
including,
A method for producing the food which is heated and eaten in a fluid state,
A method for producing a food, wherein the acid-treated starch satisfies the following condition (a1).
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s.   The method for producing a food according to claim 1, wherein the food is one selected from the group consisting of curry, hashed beef, stew, and soup.   The method according to claim 1 or 2, wherein the raw starch of the acid-treated starch is corn starch. The method for producing a food according to any one of claims 1 to 3, wherein the acid-treated starch further satisfies the following condition (a2).
Condition (a2): The paste liquid having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch is heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 5 ° C. when adjusted to 5 ° C. is 800 mPa · s or more. The following acid-treated starch as an active ingredient, a shape retention improver for food that is eaten in a heated and fluidized state,
The above agent, wherein the acid-treated starch satisfies the following condition (a1).
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s. A method for improving the shape retention of a food that is heated and eaten in a fluid state, wherein the food is mixed with an acid-treated starch that satisfies the following condition (a1).
Condition (a1): A paste solution having a dry matter equivalent mass concentration of 20% by mass of the acid-treated starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure and cooled at 3 ° C. for 16 hours or more and 20 hours or less. And the viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 400 mPa · s. A step (2-1) of mixing the following oxidized starch with a food material to obtain the food composition containing the oxidized starch in an amount of 0.7% by mass or more and 20% by mass or less based on the whole food composition;
A step (2-2) of heat-treating the food composition;
Filling the container with the heat-treated food composition and closing the lid (2-3);
Cooling the food composition filled in a container to a temperature of more than 0 ° C. and 10 ° C. or less to obtain a food (2-4);
including,
A method for producing the food which is heated and eaten in a fluid state,
A method for producing a food, wherein the oxidized starch satisfies the following condition (b1).
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.   The method for producing a food according to claim 7, wherein the food is one selected from the group consisting of curry, hashed beef, stew, and soup.   9. The method for producing a food according to claim 7, wherein the raw starch of the oxidized starch is tapioca starch.   The method for producing a food according to any one of claims 7 to 9, wherein the oxidized starch is acetylated oxidized starch. The food production method according to any one of claims 7 to 10, wherein the oxidized starch further satisfies the following condition (b2).
Condition (b2): A paste liquid having a dry matter concentration of 20% by mass in terms of dry matter of the oxidized starch was heated at 121 ° C. and 0.206 MPa for 25 minutes, heated under pressure, cooled at 3 ° C. for 16 hours or more and 20 hours or less, The viscosity at 5 ° C. when adjusted to 5 ° C. is 55 mPa · s or more. The following oxidized starch is contained as an active ingredient, a shape retention improver for food that is eaten in a heated and fluidized state,
The above agent, wherein the oxidized starch satisfies the following condition (b1):
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s. A method for improving the shape retention of a food that is heated and eaten in a fluid state, wherein the food is mixed with oxidized starch that satisfies the following condition (b1).
Condition (b1): A paste liquid having a dry matter equivalent mass concentration of the oxidized starch of 20% by mass is pressurized and heated at 121 ° C. and 0.206 MPa for 25 minutes, and then cooled at 3 ° C. for 16 hours or more and 20 hours or less. The viscosity at 70 ° C. when heated to 70 ° C. is from 6 mPa · s to 7000 mPa · s.