JP2022151335A - Method for producing pasty composition - Google Patents

Abstract

To provide a composition that contains barley-derived starch, is uniformly pasty, and is suitable as food material.SOLUTION: A method for producing a pasty composition includes heating raw materials at least containing barley-derived starch and a water-based component at a temperature of 62°C or higher and lower than 67°C for 2 minutes or longer.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a paste composition.

Like wheat and rice, barley is mainly composed of starch, but is attracting attention as a health food material because it contains about 10% of dietary fiber. Barley seed-derived powder obtained by grinding or crushing barley or water in which the powder is dispersed is considered to be useful as a paste or gel food material containing a dietary fiber source. Powders and water-based food materials in which powders are dispersed are desired to be provided in a non-settling form so that they can be uniformly mixed when used as food materials.

Patent Document 1 describes a liquid processed barley product produced from barley soaked in water. Patent Literature 2 describes a food material pureed by high-temperature heating with superheated steam.

Japanese Patent No. 6251433 JP 2015-6176 A

However, both of the food products of Patent Documents 1 and 2 include a special soaking step and crushing/heating step in the manufacturing process, which requires equipment and lacks simplicity. Moreover, no consideration is given to the starch characteristics of the raw material, barley.

An object of the present invention is to provide a composition that contains barley-derived starch, exhibits a uniform paste form, and is useful as a food material.

The present invention provides the following [1] to [7].
[1] A method for producing a paste-like composition, comprising heat-treating a raw material containing at least barley-derived starch and an aqueous component at 62°C or higher and lower than 67°C for 2 minutes or longer.
[2] The method of [1], wherein the barley is Shikoku Naked No. 84, Yumesakiboshi, Fiber Snow, Haruka Nijo, Haruhimeboshi, Sachiho Golden, Shunrai, or Toyonokaze.
[3] The method of [1], wherein the barley is a fra1 gene mutant, or a line having the fra1 gene mutation specified in the mutant, which is a crossing parent of the mutant.
[4] The method according to any one of [1] to [3], wherein the amount of aqueous component in the raw material is 2 to 20 times the amount of barley-derived starch.
[5] The method according to any one of [1] to [4], wherein the paste-like composition has a viscosity of 300 cP or more when left at room temperature after production.
[6] Heat-treating the paste-like composition obtained by the method according to any one of [1] to [5] and other food ingredients at a temperature higher than the gelatinization temperature of barley-derived starch, Food production method.
[7] The method of [6], wherein the food is a retort pouch food.

According to the present invention, it is possible to obtain a composition that exhibits a uniform paste and is useful as a food material.

In the present invention, a paste composition useful as a food material can be obtained by heat-treating a raw material such as barley-derived starch.

〔material〕
Raw materials of the paste-like composition include at least barley-derived starch and an aqueous component.

-Barley Starch-
Barley-derived starch is non-gelatinized starch made from barley (Hordeum vulgare). There are no particular restrictions on the place of production, type, etc. of barley. The origin may be domestic or foreign (eg, Russia, Ukraine, France, Germany, Australia, Canada, Turkey). Barley is classified into hulled barley and bare barley, each of which is classified into two-rowed barley and six-rowed barley according to the way grains are attached to the ears, and further classified into nutty varieties and gritty varieties. Among these, pithy varieties (for example, amylose content of 20% or more, preferably 20% or more and less than 30%) are preferred. Domestic varieties of barley include, for example, Shikoku Naked 84, Yumesakiboshi, Fiber Snow, Haruka Nijo, Haruhimeboshi, Sachiho Golden, Shunrai, and Toyonokaze. The barley may be a fra1 gene mutant. The fra1 gene mutant (broken starch granule mutation gene-introduced line) is a species having one or more mutations in the fra1 gene, specifically, one or more mutations in the barley homolog of the rice powdery endosperm mutation gene FLO6. is a species with Examples of fra1 gene mutants include fra1 gene-introduced strains of Shikoku Naked No. 84, Kanto Skin No. 92, Kanto Skin No. 96, kin b556, kin b564, and kin b572. The progeny of the fra1 gene mutant, for example, any of the above fra1 gene mutants may be used as a crossing parent, and a line having the fra1 gene mutation specified in the crossing parent may also be used. Barley may be one of the above varieties, or may be a combination of two or more.

Barley-derived starch is starch contained in barley (usually seeds) and can be obtained by pulverizing barley. The pulverization can be carried out according to a conventional milling method such as dry milling or wet milling, using a milling device if necessary. After pulverization, classification may be performed as necessary. The resulting barley flour contains components other than starch (e.g., dietary fiber, protein, and sugars other than starch), but it is possible to use the raw material containing these components (that is, barley flour as barley-derived starch). preferable. As a result, a highly nutritious paste-like composition such as dietary fiber (usually containing about 10% by weight) can be obtained, and can be used as a value-added food material. The barley-derived starch may be a single type, or a combination of two or more barley-derived starches having different varieties, harvest years, cultivation methods, pulverization methods, and physical properties (for example, particle size).

- Aqueous component -
Examples of aqueous components include so-called water and liquids other than water, such as liquid foods or food ingredients (e.g., milk, soy milk, fruit juice, milk beverages, tea, coffee, soup stock, soup, and aqueous solutions thereof). .

-Amount of water added-
The content of the aqueous component in the raw material is usually 2 times or more, preferably 4 times or more, more preferably 6 times or more, still more preferably 8 times or more, relative to the amount of barley-derived starch. The upper limit is usually 20 times or less, preferably 18 times or less, more preferably 16 times or less, still more preferably 14 times or less. This improves workability and facilitates obtaining a homogeneous paste-like composition.

In preparing the raw material, the aqueous component and the barley-derived starch (non-gelatinized) may be added all at once, or may be added in multiple batches. Moreover, after addition, you may stir suitably.

-Optional Ingredients-
The feedstock may include any feedstock component other than the barley-derived starch and the aqueous component. Examples of optional raw materials include salt, pepper, fat, animal cream (fresh cream, whipped cream, etc.), skim milk, vegetable (e.g. soy milk, coconut, beans such as almonds) cream, vegetable protein (beans, etc.) ), vegetable starch (cornstarch, tapioca starch, etc.), grains, vegetables, fruits, eggs, cocoa, fruit juice (lemon juice, etc.), protein (meat, fish, their processed products, plant processed products such as soybeans), alcohol , flavors, spices, sweeteners (sugar, granulated sugar, honey, etc.), starches other than barley-derived starch, additives (acidulants, coloring agents, preservatives, swelling agents (foaming agents), etc.), and selected from these Combinations of two or more are included.

The timing for adding the optional component is not particularly limited, and includes, for example, before heat treatment, during heat treatment, after heat treatment (before cooling), and a combination of two or more of these. When using a plurality of optional components, it is possible to determine appropriate addition times for each component. You may stir after addition as needed.

[Heat treatment]
The raw material containing at least the barley-derived starch and the aqueous component is subjected to heat treatment. The temperature condition in the heat treatment is usually 61° C. or higher, preferably 62° C. or higher. Thereby, precipitation can be suppressed and a uniform pasty composition can be obtained. The upper limit is less than 67°C, preferably 65°C or less, more preferably 64°C or less. As a result, an increase in viscosity can be suppressed, and complete gelatinization or aging of starch can be suppressed. The heating time is usually 2 minutes or more, preferably 3 minutes or more or 5 minutes or more, more preferably 7 minutes or more or 8 minutes or more. Thereby, the generation of precipitation is suppressed, and the composition can exhibit an appropriate pasty state. The upper limit is usually 15 minutes or less, 14 minutes or less, 13 minutes or less, 12 minutes or less, or 11 minutes or less, preferably 10 minutes or less. Thereby, progress of gelatinization of starch can be suppressed and aging can be suppressed.

The method of heating the raw material is not particularly limited. There is a method of placing in a small container or bag (for example, a pouch bag) and boiling it in hot water, the latter being preferred because of good workability. The heat treatment may be performed while the composition is stirred (eg, manually stirred, mechanically stirred). After heating, it is usually cooled to normal temperature (for example, about 20° C. (15 to 25° C.)).

[Physical properties]
The "paste" in the paste-like composition means a state in which it is somewhat fluid and spills when the liquid surface is tilted. 20 hours), the viscosity is usually preferably 300 cP or more. Moreover, it is preferable that the paste-like composition is not aged. As an index for determining whether or not aging occurs, for example, a comparison of viscosity immediately after production and after standing after being returned to room temperature can be cited. For example, the viscosity after returning to room temperature and standing (for example, about 16 hours) is usually 950 cP or less, less than twice the viscosity immediately after preparation, and the difference between the two is 700 or less. , it can be judged that it is not aged.

[Method for producing food]
The paste-like composition exhibits a paste-like state because the gelatinization of the barley-derived starch is incomplete. It can be used as a processed food (for example, retort pouch food) that can be eaten as it is, or if necessary, together with other food materials, by additionally heating it to a gelatinization temperature or higher. This can be expected to simplify cooking and improve the flavor and physical properties of foods. In addition, since it is soft and easy to swallow, it can be used as food for people with difficulty in swallowing, such as the elderly and sick, and as baby food for infants. The heating temperature for gelatinization is usually 90° C. or higher, preferably 95° C. or higher, more preferably 100° C. or higher, although it depends on the heating time. The upper limit is usually 120°C or less. The heating time depends on the heating temperature, but is usually 5 minutes or longer, preferably 8 minutes or longer, and more preferably 10 minutes or longer. The upper limit is usually 20 minutes or less, preferably 15 minutes or less. When using other food materials, the timing of heating is not particularly limited, and it may be added to other materials after heating before addition to other food materials, or at least part of other food materials It may be mixed and then heated. Other food materials include, in addition to those exemplified as optional ingredients above, cereals (e.g., rice, wheat, buckwheat, barley), eggs, dairy products (e.g., cheese, butter), and aqueous ingredients (as exemplified above). is mentioned. Foods obtained from food materials include, for example, jelly, breads, noodles, rice cakes, baked sweets, creams, pizza, and okonomiyaki.

EXAMPLES The present invention will now be described with reference to examples. The following examples do not limit the invention.

Examples 1-6 and Comparative Examples 1-6
(1) Materials: Polished barley (Table 1) was put into a Satake small mill (SRG05A, 0.5 mm screen) and dry milled. For barley, each variety shown in Table 1 (harvested in Tsukuba City, produced in 2019) was used. The obtained barley flour was placed in a Lamizip and stored in a refrigerator. Table 1 shows the moisture content of the barley flour (measured with a Sartorius moisture meter, average of two measurements) and particle size. The amylose content of each variety was less than 30%.

(2) Heating: Using Rapid Visco Analyzer (RVA, manufactured by PerkinElmer), set temperature (60 ° C., 62 ° C.) while stirring a mixture of 2.5 g of barley flour and 25 ml of distilled water (10 times added). , 65° C., 67° C.) and held (heating was completed in 10 minutes from the start). After heating, it was left overnight at room temperature (25°C).

(3) Viscosity measurement: Using RVA, the viscosity of the sample at the time of preparation and after standing overnight was recorded at the time of stirring for 3 minutes at 20°C (Table 2).

(4) Observation of the presence or absence of precipitation: The presence or absence of precipitation was visually observed after standing overnight (about 16 hours) at room temperature (Table 2).

In Comparative Examples 1 to 6 in which the heat treatment was performed at 60 ° C. or lower or 67 ° C. or higher, precipitation occurred or the viscosity after standing at room temperature exceeded 950 cP, and the viscosity after standing at room temperature was 2 times the viscosity at the time of preparation. more than doubled or the difference exceeded 700. In Examples 1 to 6, in which the heat treatment was performed at more than 60 ° C. and less than 70 ° C., it was pasty (viscosity of 300 cP or more after standing at room temperature), did not precipitate, viscosity increase was suppressed, and gelatinization progressed. None (Table 2).

These results show that according to the present invention, a composition useful as a food material can be obtained in which pregelatinization is incomplete and exhibits a uniform pasty state.

Claims (7)

A method for producing a paste-like composition, comprising heat-treating a raw material containing at least barley-derived starch and an aqueous component at 62° C. or higher and lower than 67° C. for 2 minutes or longer. 2. The method of claim 1, wherein the barley is Shikoku Naked 84, Yumesakiboshi, Fiber Snow, Haruka Nijo, Haruhimeboshi, Sachiho Golden, Shunrai, or Toyonokaze. 2. The method according to claim 1, wherein the barley is a fra1 gene mutant, or a line having the fra1 gene mutation specified in the mutant using the mutant as a mating parent. The method according to any one of claims 1 to 3, wherein the amount of aqueous component in the raw material is 2 to 20 times the amount of barley-derived starch. The method according to any one of claims 1 to 4, wherein the pasty composition has a viscosity of 300 cP or more when left at room temperature after production. A method for producing a food, comprising heat-treating the paste-like composition obtained by the method according to any one of claims 1 to 5 and other food raw materials at a temperature higher than the gelatinization temperature of barley-derived starch. 7. The method according to claim 6, wherein the food is a retort pouch food.