JP2024030394A - Container-packed starch-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container-packed starch-containing food with improved texture.

SOLUTION: A container-packed starch-containing food according to the present invention contains gluten, alginic acid or its salt, and bean starch. The starch-containing food may be pasta such as short pasta. In the starch-containing food, when the content of gluten in the raw material is x (% by mass) and the content of alginic acid or its salt is y (% by mass), the following relational expression (1) may be satisfied in 1≤y≤10. (1) y≥-0.0556x+2.1111(2≤x≤20). The bean starch may be mung bean starch.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a packaged starch-containing food product having good texture.

BACKGROUND ART Generally, packaged foods are known in which food and drinks such as soup, curry, and cooked rice are filled into containers such as retort pouches and cans. Containerized foods are foods that can be stored for long periods of time by being filled into airtight containers and sterilized by heat and pressure. However, when a starch-containing food such as pasta is filled, there is a problem that the pressure and heat treatment causes a significant decrease in flavor and flavor, such as a decrease in texture.

Therefore, methods for producing retort pasta with improved texture have been known as described in Patent Documents 1 to 3. Patent Document 1 discloses that pasta etc. obtained by mixing 0.01 to 1.0% alginate propylene glycol ester to flour is placed in a heat-resistant container and subjected to retort treatment, and the water content of the pasta is adjusted to 60 to 80%. Disclosed is a method for producing retort pasta. Patent Document 2 discloses a pasta-containing processed food in which boiled pasta containing thermocoagulable protein and having a temperature of less than 0°C and creamy sauce having a material temperature of 70°C or more are filled and sealed in a container, and then heat sterilized. Discloses a manufacturing method. Patent Document 3 discloses a method for producing retort pasta characterized by using pasta made from durum semolina with an ash content of 0.63% or less.

Japanese Patent Application Publication No. 2000-41605 Japanese Patent Application Publication No. 2008-43254 Japanese Patent Application Publication No. 5-328927

However, there has been a demand for further improvement in the texture of containerized starch-containing foods.

The present invention is based on the discovery that texture can be improved by blending gluten, alginic acid or a salt thereof, and bean starch in a packaged starch-containing food.

Each aspect of solving the above problems will be described.
The packaged starch-containing food of Aspect 1 contains gluten, alginic acid or a salt thereof, and bean starch.

Aspect 2 is the container-packed starch-containing food according to Aspect 1, wherein the starch-containing food is pasta.
Aspect 3 is the container-packed starch-containing food according to Aspect 1 or 2, where x (mass%) is the content of gluten in the raw material and y (mass%) is the content of alginic acid or its salt. In ≦y≦10, the following relational expression (1) is satisfied.

(1) y≧−0.0556x+2.1111 (2≦x≦20).
Aspect 4 is the packaged starch-containing food according to any one of Aspects 1 to 3, wherein the bean starch is mung bean starch.

Aspect 5 is the containerized starch-containing food according to aspect 2, wherein the pasta is short pasta.

According to the present invention, the texture of a starch-containing food packed in a container can be improved.

A diagram showing the relationship between boiling time and texture of thick noodle-like pasta made from 100% durum semolina flour. A diagram showing the relationship between boiling time and texture of commercially available pasta. A graph showing the relationship between gluten concentration and alginic acid concentration.

<First embodiment>
Hereinafter, a first embodiment of the container-packed starch-containing food (hereinafter referred to as "starch-containing food") of the present invention will be described. The starch-containing food of this embodiment contains gluten, alginic acid or a salt thereof, and bean starch.

(gluten)
Gluten is a type of protein obtained from the endosperm of grains. The type of grain is not particularly limited, and examples thereof include wheat, barley, rye, and the like. Among these, wheat gluten is preferred from the viewpoint of further improving the texture of starch-containing foods. These glutens may be used singly or in combination of two or more. Gluten may be a raw material refined from grains or contained in grains, but refined gluten is preferred from the viewpoint of further improving the texture of starch-containing foods.

(alginic acid or its salt)
Examples of alginates include alkali metal salts, ammonium salts, and the like. Specific examples of the alkali metal constituting the alkali metal salt include sodium, potassium, lithium, and the like. These alginic acids or salts thereof may be used alone or in combination of two or more.

(Content of gluten and alginic acid or its salt)
In starch-containing foods, the gluten content in the raw materials is x (mass%), and the content of the alginic acid or its salt (total of alginic acid content and alginate content) is y (mass%). In this case, it is preferable that the following relational expression (1) is satisfied in 1≦y≦10.

(1) y≧−0.0556x+2.1111 (2≦x≦20).
By setting x and y within the range of 2≦x≦20, 1≦y≦10, and the above relational expression (1), it is possible to maintain good manufacturability and improve the texture of starch-containing foods. You can improve.

Furthermore, when the starch-containing food is short pasta described below, y is more preferably 3≦y≦10. By specifying it within this range, the texture of short pasta can be further improved.
Furthermore, when the starch-containing food is thick noodles described below, x is more preferably 10≦x≦20. By specifying it within this range, the texture of thick noodles can be further improved.

The content of each raw material in a starch-containing food indicates the content in all raw materials other than water (hot water) added during production (the same applies hereinafter).
(bean starch)
The starch-containing food of this embodiment contains bean starch as a starch raw material. Bean starch is a starch made from beans. Specific examples of bean starches include mung bean starch, adzuki bean starch, cowpea starch, kidney bean starch, red bean starch, pea starch, fava bean starch, chickpea starch, lentil starch, and bamboo adzuki bean starch. Examples include starch and lima bean starch. Among these, mung bean starch is preferred from the viewpoint of further improving the texture of starch-containing foods. These bean starches may be used alone or in combination of two or more.

The lower limit of the content of bean starch in starch-containing foods is appropriately set, but is preferably 50% by mass or more, more preferably 55% by mass or more. The upper limit of the content of such bean starch is preferably 90% by mass or less, more preferably 85% by mass or less. By defining the content within this range, the texture of starch-containing foods can be further improved. Note that ranges in which the above upper and lower limits are arbitrarily combined are also envisioned.

(Other ingredients)
Starch-containing foods may contain ingredients other than those listed above, if necessary, such as proteins other than those listed above, such as egg white powder, starches other than those listed above, thickening polysaccharides such as glucomannan, curdlan, deacylated gellan gum, methyl cellulose, and glucose. , carbohydrates such as sucrose, fructose, lactose, stevia, aspartame, sugar alcohols, vitamins, minerals, pH adjusters, fragrances, colorants, dietary fiber, fats and oils, seasonings, antioxidants, vegetable oils, and It may also contain oily components such as animal fats and oils. These other components may be used alone or in combination of two or more. The amount of starch other than bean starch is preferably 50% by mass or less, more preferably 30% by mass or less, and even more preferably 10% by mass or less based on the total starch blended from the viewpoint of effectively exhibiting the effects of the present invention.

(Types of starch-containing foods)
The starch-containing food is not particularly limited, and is not particularly limited as long as it is filled in a container and is ingested as a liquid food or drink such as soup, sauce, or stock, such as noodles or dough. Examples of starch-containing foods include pasta, udon, Chinese noodles, chilled wheat, somen, wontons, and boiled dumplings.

Examples of pasta include long pasta, short pasta, stuffed pasta, and the like. Specific examples of long pasta include spaghetti, spaghettini, vermicelli, capellini, linguine, bucatini, chitarra, tagliatelle, pappardelle, pizzoccheri, passatelli, tagliolini, torenette, bigoli, and the like.

Specific examples of short pasta include maccherone, macaroni, sedani, penne, rigatoni, farfalle, conchiglie, fusilli, orecchiette, corzetti, and gemelli.

Specific examples of stuffed pasta include ravioli, tortellini, cannelloni, panzerotti, and the like.
Other pastas include lasagna, couscous, risoni, and fregula.

When the pasta is in the form of noodles, it is not particularly limited whether the noodles are thick or thin. In addition, the thick noodles are preferably 1.8 mm or more and 3.0 mm or less, and more preferably 1.9 mm or more and 2.7 mm or less, from the viewpoint of easily exhibiting the texture improving effect of the present invention.

Among starch-containing foods, pasta is preferred, and short pasta is more preferred, from the viewpoint of easily exhibiting the texture-improving effect of the present invention.
(Method for producing starch-containing food)
The method for producing starch-containing foods is to mix gluten, alginic acid or alginate, bean starch, and other raw materials as necessary, add water or hot water, knead, and use a noodle machine, pasta machine, etc. The molding process includes a molding process to obtain a desired molded product. The amount of water or hot water added is preferably within the range of, for example, 40 parts by mass or more and 80 parts by mass or less, based on 100 parts by mass of the dried raw material. In the molding step, molding methods such as extrusion of raw materials, cutting of raw materials, etc. may be used as necessary.

The method for producing a starch-containing food product preferably includes a contacting step of bringing the molded article into contact with an aqueous solution containing at least one of calcium ions and magnesium ions. Such a contact step can further improve the texture of starch-containing foods. Examples of the contact step include a dipping step of immersing the molded article in the aqueous solution, a boiling step of boiling the molded article using the aqueous solution, and the like. In addition, when the contacting step is a dipping step, the temperature of the aqueous solution is within a range of not less than the melting point and less than the boiling point.

The aqueous solution can be prepared by dissolving at least one of a calcium compound and a magnesium compound in water. Specific examples of calcium compounds and magnesium compounds include calcium chloride, calcium lactate, calcium gluconate, calcium hydroxide, magnesium chloride, magnesium lactate, magnesium gluconate, magnesium hydroxide, and the like. One or more calcium compounds can be used in the aqueous solution. One or more types of magnesium compounds can be used in the aqueous solution. The total content of calcium compounds and magnesium compounds in the aqueous solution is preferably in the range of 0.1% by mass or more and 10% by mass or less, and preferably 0.5% by mass or more and 3% by mass or less. More preferred.

When the contact step is a dipping step, the dipping time is preferably in the range of 5 minutes or more and 60 minutes or less. When the contact step is a boiling step, the boiling time is, for example, preferably in the range of 1 minute or more and 30 minutes or less, and more preferably 5 minutes or more and 15 minutes or less.

The method for producing a starch-containing food according to the present embodiment further includes a retort sterilization step of pressurizing or sterilizing a containerized food containing a food containing a starch-containing food in a container. Containers for packaged foods have heat resistance that can withstand the heat of retort sterilization, and are configured to be able to enclose the food contents. Examples of containers include cans, heat-resistant plastic containers, retort pouches, heat-resistant glass containers, and the like. The temperature of the retort sterilization step is preferably in the range of, for example, 105°C or higher and 130°C or lower. The heating time in the retort sterilization step is preferably within a range of, for example, 5 minutes or more and 60 minutes or less. In addition to the starch-containing food, the food filled in the container may also contain seasoning liquid, other ingredients, etc. depending on the type of food.

According to the starch-containing food of this embodiment, the following effects can be obtained.
(1-1) The starch-containing food of this embodiment contains gluten, alginic acid or its salt, and bean starch. Therefore, the texture of starch-containing foods can be improved.

(1-2) Pressure or heat sterilization of packaged foods filled in containers such as retort pouches and cans can cause defects such as decreased texture of starch-containing foods and adhesion to containers. The starch-containing food of this embodiment can reduce deterioration in texture as described above, and can also reduce adhesion to containers, so it can be particularly suitably used for retort food applications. .

Note that the above embodiment may be modified as follows. The above embodiment and the following modifications can be implemented in combination with each other within a technically consistent range.
- In the above embodiment, the use of the starch-containing food is not particularly limited, and can be applied as so-called general foods, health foods, functional foods, nutritional supplements, supplements, foods for specified health uses, foods with functional claims, etc.

The above-mentioned embodiments will be explained in more detail by giving test examples below, but the present invention is not limited thereto.
<Test Example 1>
Pasta was prepared as a starch-containing food from each raw material component shown in Table 1, and the texture was evaluated. In addition, the numerical value in a table|surface shows the ratio when the total amount of powder raw materials is 100 mass parts.

(Example 1)
74 parts by mass of mung bean starch as bean starch, 6 parts by mass of sodium alginate (Kimica Algin I-3G: manufactured by Kimica Corporation), 15 parts by mass of wheat gluten (Regular Gluten A: Mitsubishi Corporation Life Sciences), 5 parts by mass of egg white powder, A dough was obtained by adding 60 parts of hot water and kneading. The obtained dough was formed into thick noodle pasta (2.0 mm thick) as long pasta using a pasta machine (manufactured by Atlas).

Next, the obtained pasta was boiled for 10 minutes in a 1% by mass calcium lactate solution to obtain pasta as a starch-containing food.
Next, 20 g of the obtained pasta and 150 g of seasoning liquid were filled into a bottle can, and the bottle was sealed with a cap. By performing retort sterilization at 127° C. for 30 minutes, packaged pasta as a packaged starch-containing food was obtained.

(Comparative Examples 1 to 5)
Container-packed pasta was obtained in the same manner as in Example 1, except that the raw materials listed in Table 1 were used. In addition, in Comparative Example 5, the texture was not evaluated because the obtained dough could not be molded using a pasta machine.

(Evaluation criteria for texture of thick noodles)
The cans of the container-packed pasta of each example were opened and the texture was evaluated.
Three trained panelists scored the texture on a scale of 1 to 5 based on the criteria below. The average value of the scoring results of the three participants was calculated. The evaluation results are shown in Table 1 below.

As a control for evaluation, thick noodle pasta was formed by the method described above using 100% durum semolina flour as a raw material. The pasta was boiled for 5, 6, 7, 8, 9, 10, 11, 15, 20, and 25 minutes according to a conventional method to obtain each type of boiled pasta. Figure 1 shows photographs of each boiled pasta.

5 points: The texture is almost the same as pasta boiled for 6 to 8 minutes, and the texture is just right. 4 points: The texture is almost the same as pasta boiled for 5 minutes or 9 to 10 minutes. , If the texture is slightly soft or slightly hard but can be eaten deliciously without any discomfort 3 points: If the texture is almost the same as pasta boiled for 11 to 20 minutes, if the texture is soft and slightly uncomfortable but can be eaten deliciously 2 Score: If the texture is almost the same as pasta boiled for 25 minutes, but it is considerably soft or has deteriorated. 1 point: If the texture is almost non-existent or hard and completely different (manufacturability).
The manufacturability of pasta using a pasta machine was evaluated according to the following criteria.

○: Cases that can be manufactured without problems △: Cases that are too elastic and difficult to manufacture ×: Cases that cannot be manufactured due to high viscosity

As shown in Table 1, it was confirmed that Comparative Examples 1 to 3, in which starches other than bean starch were used as starches, had weak textures and were inferior to Example 1 in texture evaluation. In addition, in Example 1, no dough was observed to adhere to the bottom of the can due to the retort sterilization treatment.

(Test example 2)
Thick noodle pasta was used as a long pasta, and the texture was evaluated by varying the amounts of gluten and alginic acid used as raw materials. Container-packed pasta was prepared from each raw material component shown in Tables 2 and 3, and the texture was evaluated. The method for producing the container-packed pasta and the method for evaluating the texture or manufacturability of the pasta are the same as those described in the Test Example 1 column. The evaluation results are shown in Tables 2 and 3 below.

As shown in Tables 2 and 3, it was confirmed that good texture of pasta could be obtained when the content of alginic acid was in the range of 1 to 10% by mass and the content of gluten was in the range of 10 to 30% by mass. In each of the Examples, no dough was observed to adhere to the bottom of the can due to the retort sterilization treatment.

(Test example 3)
Fusilli was used as short pasta, and the texture was evaluated by varying the amounts of gluten and alginic acid used as raw materials. Container-packed pasta was prepared from each raw material component shown in Table 4, and the texture was evaluated.

Container-packed pasta was produced in the same manner as in Test Example 1, except that the dough was shaped into a fusilli shape as short pasta using a pasta machine (manufactured by KitchenAid). Food texture was evaluated using the method shown below. Manufacturability was evaluated using the same method as in the Test Example 1 column.

(Evaluation criteria for fusilli texture)
The cans of the container-packed pasta of each example were opened and the texture was evaluated.
Three trained panelists scored the texture on a scale of 1 to 5 based on the criteria below. The average value of the scoring results of the three participants was calculated. The evaluation results are shown in Table 4 below.

As a control for evaluation, commercially available pasta (Di Cecco No. 34 Spaghetti, manufactured by Nisshin Seifun Co., Ltd.) was heated for 10 minutes, 11 minutes, 14 minutes, 17 minutes, 20 minutes, and 25 minutes according to the usual method described in the instruction manual. , 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, and 55 minutes to obtain each type of boiled pasta. Figure 2 shows photographs of each boiled pasta. In addition, those boiled for 45 minutes were evaluated between 1 and 2 points (1.5 points).

5 points: The texture is almost the same as pasta boiled for 11 to 17 minutes, and the texture is almost the same as commercially available pasta boiled for the specified time. 4 points: The texture is almost the same as pasta boiled for 10 or 20 minutes. 3 points: The texture is almost the same as pasta boiled for 25 to 30 minutes, and the texture is better than commercially available pasta boiled for the specified time. 2 points: The texture is almost the same as pasta boiled for 35 to 40 minutes, but the texture is worse than commercially available pasta boiled for the specified time 1 Score: The texture is almost the same as pasta boiled for 50 to 55 minutes, and the texture is almost the same as pasta boiled for the specified time on the market.

As shown in Table 4, it was confirmed that good texture of pasta could be obtained when the content of alginic acid was in the range of 3 to 10% by mass and the content of gluten was in the range of 2 to 20% by mass. In each of the Examples, no dough was observed to adhere to the bottom of the can due to the retort sterilization treatment.

For reference, FIG. 3 shows the approximate ranges of alginic acid concentration and gluten concentration in which a good texture can be obtained while at least maintaining good manufacturability.

Claims (5)

A containerized starch-containing food characterized by containing gluten, alginic acid or its salt, and bean starch. The packaged starch-containing food according to claim 1, wherein the starch-containing food is pasta. In the starch-containing food, when the content of gluten in the raw materials is x (mass%) and the content of alginic acid or its salt is y (mass%), the following relational expression (1 The packaged starch-containing food according to claim 1, which satisfies the following.
(1) y≧−0.0556x+2.1111 (2≦x≦20). The packaged starch-containing food according to any one of claims 1 to 3, wherein the bean starch is mung bean starch. The packaged starch-containing food according to claim 2, wherein the pasta is short pasta.