JP6674810B2 - 容器詰め食品及びその製造方法 - Google Patents
容器詰め食品及びその製造方法 Download PDFInfo
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Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
項1. 乳蛋白と穀類を含む加熱調理された容器詰め食品であって、ゼラチンをさらに含む容器詰め食品。
項2. 質量比で穀類:乳蛋白=100:1〜1:2である、項1に記載の容器詰め食品。
項3. 質量比でゼラチン:乳蛋白=20:1〜1:2である、項1に記載の容器詰め食品。
項4. 容器詰めされる食品がリゾット、麺又は穀類入り食品である、項1〜3のいずれか1項に記載の容器詰め食品。
項5. ゼラチンが魚由来のゼラチンである、項1〜4のいずれか1項に記載の容器詰め食品。
項6. 容器がパウチであり、食品が加熱又は加熱殺菌された食品である、項1〜4のいずれか1項に記載の容器詰め食品。
項7. 穀類、乳蛋白及びゼラチンを含む調味液を容器に充填して密封する工程を含む容器詰め食品の製造方法。
項8. 前記調味液を容器に充填し、加熱又は加熱殺菌する工程を含む、項7に記載の容器詰め食品の製造方法。
実施例1〜20及び比較例1〜10
表1又は表2に記載された比率で乳蛋白を含む原料(チェダーチーズパウダーの場合、乳蛋白は30%、脱脂粉乳の場合、乳蛋白は34.2%、パルメザンチーズパウダーの場合、乳蛋白は34.2%として計算)、ゼラチン、デキストリン、大豆多糖類、乳化剤、架橋・エーテル化・酸化処理を施されているワキシーコーンスターチ(ヒドロキシプロピルリン酸架橋澱粉(レトルト加熱殺菌時に粘度低下するタイプ))及び必要に応じ調味料等を配合し、水を加えて90℃まで加熱撹拌溶解後、重量合わせをした調味液と米を加えて250gとしたものをレトルトパウチ(PET/AL/CPP)に入れ、122℃で25分間(Fo値10以上)レトルト殺菌、80℃30分加熱して各々チーズリゾットを得た。尚、80℃30分加熱の場合は、米ではなく炊飯米を米の2.5倍量使用した。
Claims (4)
- 乳蛋白と穀類を含む加熱調理された容器詰め食品であって、ゼラチンをさらに含み、容器詰めされる食品がリゾット、粥、雑炊、チーズ餅又はスープであり、質量比で穀類:乳蛋白=100:1〜1:2であり、質量比でゼラチン:乳蛋白=20:1〜1:2であり、ゼラチンは前記容器詰め食品に固形分として質量で0.3〜10%含まれ、乳蛋白は前記容器詰め食品に固形分として質量で0.05〜20%含まれ、穀類は前記容器詰め食品に乾燥固形分として質量で0.5〜35%含まれる、容器詰め食品。
- ゼラチンが魚由来のゼラチンである、請求項1に記載の容器詰め食品。
- 容器がパウチであり、食品が加熱又は加熱殺菌された食品である、請求項1又は2に記載の容器詰め食品。
- 穀類、乳蛋白及びゼラチンを含む調味液を容器に充填し、加熱又は加熱殺菌し、密封する工程を含む、請求項1〜3のいずれかに記載の容器詰め食品の製造方法。
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JPS62245A (ja) * | 1985-07-08 | 1987-01-06 | Tsurumi Seisakusho:Kk | 米プデイングの冷凍保存法 |
JPS62100272A (ja) * | 1985-10-26 | 1987-05-09 | House Food Ind Co Ltd | 乳蛋白質含有食品の製造法 |
JPH0767591A (ja) * | 1993-08-31 | 1995-03-14 | Ajinomoto Co Inc | ホワイトソース |
JPH10113132A (ja) * | 1996-10-11 | 1998-05-06 | Ryota Katahira | 即席鍋物類、汁物類の製造方法及び調理方法 |
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