JP6605209B2 - Processed food manufacturing method - Google Patents

Description

The present invention relates to a processed food product of retort barley that is free from deformation of barley grains and is loosened, and a method for producing the same.

2. Description of the Related Art Various types of retort cereal products have been developed in the form of being cooked and cooked by heating means such as hot water or a microwave oven while being stored in a container. Among them, rice grains do not lose their shape, and as a method for producing retort cooked rice in a homogeneous state, the raw rice grains are washed with water, immersed in water, and the weight of the raw rice grains is 1.3 to 1.4 times that before immersion. After that, the steamed rice was steamed at 95 ° C. or higher, and then the steamed rice was exposed to water to remove the surface slime and adjusted to 1.7 to 2.0 times the weight of the raw rice grain, and then adjusted as described above. There is a method for producing retort cooked rice (refer to Patent Document 1) characterized by filling and sealing a container together with water and seasoning of 14 to 23% of the weight of steamed rice, and applying pressure and heat treatment.
However, this manufacturing method cannot prevent the grains of grains other than rice, such as barley, from being deformed and binding between grains.

In addition, as a method for producing a risotto with the original grain risotto in a container, a raw material for filling the container with unwashed rice or fresh rice to which water has not been added and absorbed, and a seasoned liquid material obtained by dissolving dextrin A filling step, a sealing step for sealing the container after the raw material filling step, and heating the vessel after the sealing step to fill and seal the washed rice or raw rice and the liquid material in the container A sautéing process for cooking and sterilizing the contents of the risotto, and a refrigeration process for refrigeration of the container containing the risotto after the cooking sterilization process, There exists a manufacturing method (refer patent document 2) of the manufacturing method of a risotto.
However, this production method is limited to risottos, and it is impossible to prevent the grain shape of the grains from being lost and the binding between the grains.

Japanese Patent No. 4319598 Japanese Patent No. 4768702

This invention makes it a subject to obtain the retort barley processed food of the state which does not have the shape loss of the barley grain and the grains loosened.

As a result of diligent research to solve the above problems, after immersing raw barley in water, treating with boiled water, then washing the boiled barley with water and leaving it at rest, without adding water or a small amount of water In addition, the container is filled, sealed with a moderate space, and subjected to pressurization and heat treatment (hereinafter, the application of pressurization and heat treatment may be abbreviated as “retort”). The inventors have found that the problem can be solved and have completed the present invention.

It is preferable to immerse the raw barley in water until the weight of the barley becomes 1.5 to 1.8 times. The immersion time is about 30 to 120 minutes at room temperature. By dipping until the weight becomes 1.5 to 1.8 times, the uniform finish of the retorted barley can be expected by homogenizing the moisture of the barley obtained in the boil process.
The boiled process is to boil the boiled barley at the time when it is washed and drained until the water content of the barley is preferably 60 to 80% by weight, more preferably the water content of the barley is 65 to 75% by weight. When the water content of the barley after boiling is less than 60% by weight, the barley that has been retorted becomes hard and has a texture unsuitable for eating. When the water content of the barley after boiling exceeds 80% by weight, the barley that has been retorted becomes soft and the grains tend to bind to each other.
The standing is preferably performed for 2 to 96 hours in an atmosphere having a temperature in the range of −5 to 15 ° C., and for 1 to 72 hours in an atmosphere having a temperature higher than 15 ° C. and not higher than 50 ° C. The higher the moisture value of boiled barley, the longer the standing time. By standing still, the surface of the barley grain can be drained, excessive gelatinization of the grain surface during the retort treatment can be prevented, and binding of grains and deformation of grains can be prevented. When the standing temperature is higher than 50 ° C., the barley becomes soft and the grains tend to bind to each other. On the other hand, when the temperature is lower than −5 ° C., the moisture on the surface freezes, and if the retort treatment is performed as it is, excessive glue on the grain surface is obtained. It is not possible to prevent the formation of particles, and it is impossible to prevent the binding between grains and the deformation of the grains. However, after freezing in an atmosphere at a temperature lower than −5 ° C., after thawing, in an atmosphere at a temperature in the range of −5 to 15 ° C. for 2 to 96 hours, higher than 15 ° C. In the case of standing for 1 to 72 hours in an atmosphere having a temperature in the range of 0 ° C. or lower, it is possible to prevent the binding of grains to each other and the deformation of grains during retort processing.
When adding water at the time of filling a container, it is preferably 10% by weight or less, more preferably 5% by weight or less, based on the weight of barley at the time of filling. By reducing the amount of water added during the retort treatment, it is possible to maintain a state where the water content on the surface is low, and to prevent the particles from being bound to each other. It is necessary to reduce the amount of water added as the moisture value of barley at the time of filling increases. When the amount of water added at the time of filling exceeds 10% by weight, it causes binding between grains and loss of shape of grains.
In addition, when the container is sealed, it is possible to prevent the barley grains from being bound to each other by pressing the container by leaving a suitable space and sealing. The moderate space in this case means a space where the container does not press the barley of the contents after retort processing, and it is effective to secure the space with normal air when sealing the container, but the quality maintenance of barley Is preferably sealed with nitrogen gas.

According to the present invention, it is possible to obtain a processed food of retort barley in which the grains of the barley are not deformed and the grains are loosened.

The measurement of the moisture value of the present invention was performed using a normal pressure heating drying method (135 ° C., 2 hours, specimen weight 5 g).

Hereinafter, details of the present invention will be described with reference to the following examples and comparative examples. However, the present invention is not limited to these examples.

<Example 1>
150 g of refined barley is soaked in water at room temperature for 1 hour, then boiled in boiling water for 10 minutes, then washed with water, coarsely heated until the barley temperature reaches 20 ° C., drained, and then 5 ° C. After standing for 2 hours in the atmosphere of the above, 120 g is filled in a pouch having a size of 130 mm × 200 mm, 5% by weight of water is added to the weight of the filled barley, and the autoclave for retort food (manufactured by Tommy Seiko Co., Ltd.) ) And was retorted at 121 ° C. and 1.8 kgf / cm ² for 10 minutes by an immersion method.

<Examples 2 to 4, Comparative Examples 1 and 2>
The resting temperature and time were processed according to Example 1 except that the temperature and time shown in Table 1 were obtained, and a processed retort barley food was obtained.

(Table 1)

Appearance of the retort barley processed foods of Examples 1 to 4 and Comparative Examples 1 and 2 was evaluated, and the texture was evaluated by 10 panelists. The texture was evaluated in five stages (5 points = very hard, 4 points = hard, 3 points = moderate hardness, 2 points = soft, 1 point = very soft). The average value of 10 persons' evaluation was taken, and 2.5 or more points and 3.5 points or less were evaluated that it was suitable texture as a retort barley processed food.
The evaluation results are shown in Table 2.

(Table 2)

Examples 1, 2 That is, a loosely-retorted processed barley product with an appropriate texture and no shape loss was obtained by leaving it in an atmosphere of 5 ° C. for 2 hours and 96 hours after boiling.
Examples 3, 4 That is, a loose retorted processed product of barley with an appropriate texture and no shape loss was obtained by allowing to stand in an atmosphere of 30 ° C. for 1 hour and 72 hours after boiling.
In Comparative Examples 1 and 2, there was a loss of grain shape and binding between grains, and the texture evaluation also became harder than 3.5 points, and the processed food with the desired quality could not be obtained.

<Example 5>
150g of refined barley is immersed in water at room temperature for 1 hour, then boiled in boiling water for 20 minutes, then washed with water, coarsely heated until the barley temperature reaches 20 ° C, drained, and an atmosphere of 5 ° C After standing at rest for 20 hours, a pouch having a size of 130 mm × 200 mm was filled with 120 g, and an autoclave for retort food (manufactured by Tommy Seiko Co., Ltd.) was used at 121 ° C. and 1.8 kgf / cm ² by a dipping method. Retorting was performed for 10 minutes.

<Examples 6 and 7, Comparative Example 3>
A retort barley processed food was obtained by processing according to Example 5 except that water in an amount of% by weight relative to the weight of barley at the time of filling shown in Table 3 was added at the time of filling before the retort treatment.

(Table 3)

The appearance of the processed retort barley processed foods of Examples 5 to 7 and Comparative Example 3 was evaluated, and the texture was evaluated by 10 panelists. The texture was evaluated in five stages (5 points = very hard, 4 points = hard, 3 points = moderate hardness, 2 points = soft, 1 point = very soft). The average value of 10 persons' evaluation was taken, and 2.5 or more points and 3.5 points or less were evaluated that it was suitable texture as a retort barley processed food.
The evaluation results are shown in Table 4.

(Table 4)

From Examples 5 to 7, when the amount of water added to the weight of the post-barley boiled during the filling process was 10% by weight or less, a loosely-processed barley retort product with an appropriate texture was obtained.
In Comparative Example 3, there is a grain shape loss, the binding between the grains is strongly plate-like, and the texture evaluation is 4.1 points and hard, and under this condition, a retort barley processed food with the desired quality cannot be obtained. It was.

<Example 8>
150g of refined barley is immersed in water at room temperature for 1 hour, then boiled in boiling water for 8 minutes, then washed with water, coarsely heated until the barley temperature reaches 20 ° C, drained, and an atmosphere of 5 ° C After standing at rest for 20 hours, a pouch having a size of 130 mm × 200 mm was filled with 120 g, and an autoclave for retort food (manufactured by Tommy Seiko Co., Ltd.) was used at 121 ° C. and 1.8 kgf / cm ² by a dipping method. Retorted for 10 minutes.

<Examples 9 to 12, Comparative Examples 4 and 5>
A retort barley processed food was obtained in the same manner as in Example 8 except that the time was changed with rice bran in order to change the water content of the barley when filling the pouch.

Table 5 shows the boiling time of Examples 8 to 12 and Comparative Examples 4 and 5 and the moisture of barley at the time of pouch filling.

(Table 5)

The appearance of the processed retort barley processed foods of Examples 8 to 12 and Comparative Examples 4 and 5 was evaluated, and the texture was evaluated by 10 panelists. The texture was evaluated in five stages (5 points = very hard, 4 points = hard, 3 points = moderate hardness, 2 points = soft, 1 point = very soft). The average value of 10 persons' evaluation was taken, and 2.5 or more points and 3.5 points or less were evaluated that it was suitable texture as a retort barley processed food.
The evaluation results are shown in Table 6.

(Table 6)

From Examples 8 to 12, when the moisture value of barley at the time of filling was 60 to 80% by weight, a loose retort barley processed food with an appropriate texture and no shape loss was obtained.
Under the conditions of Comparative Example 4, there was no loss of grain shape or binding between the grains, but the evaluation of the texture became as hard as 4.3 points, and the texture was not suitable as a processed food for retort barley. In addition, under the conditions of Comparative Example 5, the grain shape was lost and the grains were bound together, and the texture was softly evaluated at 1.9 points. Therefore, the retort barley processed food of the target quality was not obtained on these conditions.

<Comparative Example 6> * Adding 1.5 times the amount of water to the weight of barley together with 30 g of barley grain refined in a pouch with a size of 130 mm × 200 mm retort processed barley processed by a general method Then, using an autoclave for retort food (manufactured by Tommy Seiko Co., Ltd.), retort treatment was performed at 121 ° C. and 1.8 kgf / cm ² for 30 minutes by an immersion method.
As a result, the processed retort barley processed food had a hard texture with the barley grains deformed and the grains were bound together.

Claims (3)

After immersing the raw barley in water, treat with boiled water, then wash the boiled barley with water, drain the water, and at −5 to 15 ° C. for 2 to 96 hours, or over 15 ° C. and below 50 ° C. After standing for 1 to 72 hours in a range of atmosphere, fill the container with barley with a moisture content of 60 to 80% by weight, seal it appropriately leaving a space, and apply pressure and heat treatment. method of manufacturing a retort barley processed foods and butterflies.   The method according to claim 1, wherein the barley boiled at a temperature lower than -5 ° C is frozen and then thawed after draining and before the standing step.   The manufacturing method according to claim 1 or 2, wherein 10% by weight or less of the weight of barley to be filled is added to the container during the filling step.