WO2014136875A1 - Cereal-grains-containing food composition for retort food - Google Patents

Cereal-grains-containing food composition for retort food Download PDF

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Publication number
WO2014136875A1
WO2014136875A1 PCT/JP2014/055773 JP2014055773W WO2014136875A1 WO 2014136875 A1 WO2014136875 A1 WO 2014136875A1 JP 2014055773 W JP2014055773 W JP 2014055773W WO 2014136875 A1 WO2014136875 A1 WO 2014136875A1
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WO
WIPO (PCT)
Prior art keywords
retort
food composition
rice
food
weight
Prior art date
Application number
PCT/JP2014/055773
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French (fr)
Japanese (ja)
Inventor
哲士 大門
久恵 田中
芳紀 東
真希子 木戸
泰史 大口
Original Assignee
大塚製薬株式会社
大塚食品株式会社
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Application filed by 大塚製薬株式会社, 大塚食品株式会社 filed Critical 大塚製薬株式会社
Priority to JP2015504384A priority Critical patent/JP6645827B2/en
Publication of WO2014136875A1 publication Critical patent/WO2014136875A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums

Definitions

  • the present invention relates to a food composition for retort that includes cereals, has refillability in a retort container, and has an excellent taste and texture. Moreover, this invention relates to the retort food using the said food composition for retorts, and its manufacturing method.
  • Retort foods are widely accepted in the market as foods that can be stored for a long time at room temperature and can be easily cooked by heating. In recent years, due to lifestyle changes such as the declining birthrate, aging population, and nuclear family, retort foods have become popular for cooked rice.
  • the retort food is manufactured by filling a retort container such as a pouch with a food composition containing ingredients, seasoning liquid, etc., and then subjecting it to heat and pressure sterilization (retort sterilization). Therefore, in order to use the food composition containing cereals for retort foods, it is important to have adequate filling in the retort container.
  • the dried cereal can be accurately filled.
  • the cereal in the case of cereal containing moisture by the water immersion treatment, the cereal is adsorbed by the surface tension of water to the capacity weigher, and the capacity is weighed. Since it becomes difficult to fill the whole amount of cereal into the retort container, it is not suitable for filling the cereal after the water immersion treatment.
  • there is a method of weighing cereals containing moisture and filling the retort container with a strong impact but in this case, there is a disadvantage that the equipment investment is enormous and the filling speed is slow.
  • many cereals such as barley seeds have a nasty taste and an unpleasant taste, and it is desirable to carry out a water immersion treatment in order to improve the taste.
  • a method to lower the milling rate such as washing-free rice, is also effective as a method for removing the cereal taste and miscellaneous taste. Even if you lower the value, you may not be able to remove the unique taste and miscellaneous taste.
  • the cereal since the cereal is filled in a state of being dispersed in the starch gelatinization solution, it can be said that it is suitable for filling cereal containing water after the water immersion treatment.
  • starch when cereals are dispersed in starch gelatinization solution, starch is decomposed by the action of amylase and other starch-degrading enzymes contained in cereals, gradually reducing the viscosity of starch gelatinization solution, resulting in uniform dispersion. Since the cereals that have been settled down by their own weight and cannot be filled with high accuracy, there is a disadvantage that there is a time limit from the state in which the cereals are dispersed in the starch gelatinization solution to the filling.
  • the cereal is subjected to steam heat treatment or dry heat treatment in advance to deactivate the enzyme.
  • steam heat treatment the starch in the cereals is simultaneously ⁇ -ized so that the cereals become soft, and after retort sterilization, the softness of the cereals increases further, making it difficult to obtain an appropriate texture, and the processing cost is also increased. Increase.
  • the dry heat treatment reduces the moisture of the cereal, resulting in a fragile and fragile cereal grain, which subsequently causes cracking of the grain in the line process, impairs the appearance of the cereal, and generates a processing cost.
  • the preparation of the starch gelatinization solution requires a heating and cooling process together with the starch water, so that there is a disadvantage that it takes time to prepare.
  • barley seeds contain a large amount of ⁇ -glucan, and are known to be effective in preventing or improving lifestyle-related diseases such as cholesterol lowering, blood sugar level increase suppression, anti-obesity, and blood pressure lowering. .
  • lifestyle-related diseases such as cholesterol lowering, blood sugar level increase suppression, anti-obesity, and blood pressure lowering.
  • barley seeds have been inoculated since ancient times, today the chances of ingestion are drastically reduced due to inferior taste compared to white rice and changes in dietary habits. Therefore, if barley seeds can be provided as a retort food, it is considered that the opportunity for ingesting barley seeds can be increased, and as a result, can contribute greatly to the health promotion of modern people.
  • the object of the present invention is to provide a food composition containing cereals by providing the retort container with an appropriate filling ability capable of simple and uniform filling, and by providing an excellent taste and texture after cooking. It is to provide a technology for putting a food composition into practical use as a retort food.
  • the present inventor has intensively studied to solve the above problems, and the food composition in which cereal is added and dispersed in a viscous solution containing xanthan gum, guar gum, and water is a state in which the cereal is uniformly dispersed. It has been found that the liquid can be maintained for a long time and has fluidity suitable for filling the retort container, and the retort container can be easily and uniformly filled. It was also found that the food composition exhibits a good taste and texture when cooked as a retort food. The present invention has been completed by further studies based on these findings.
  • Item 1 A food composition for retort comprising cereals, xanthan gum, guar gum, and water.
  • Item 2. The food composition for retort according to Item 1, wherein the cereal is a cereal containing at least barley seeds.
  • Item 3. The food composition for retort according to Item 1 or 2, wherein the cereal is a blended cereal of barley seeds and rice.
  • Item 4. The food composition for retort according to Item 2 or 3, wherein the barley seeds have been subjected to a water immersion treatment.
  • Item 5. Item 5.
  • Item 6. The food composition for retort according to any one of Items 1 to 5, wherein the content of the guar gum is 0.006 to 0.7% by weight.
  • Item 7. Item 7.
  • Item 9. Item 9.
  • the food composition for retort according to any one of Items 1 to 8, wherein the water content is 20 to 94% by weight.
  • Item 10. A retort food comprising a retort container filled with the food composition for retort according to any one of items 1 to 9.
  • Item 11. A method for producing a retort food comprising the following steps: Preparing a viscous solution by dissolving xanthan gum and guar gum in water, adding cereals to the viscous solution and mixing them, and preparing a food composition for retort; and a food composition for retort obtained in the step The process which fills a retort container, seals and heat-pressurizes and sterilizes.
  • Item 12. Use of a viscous solution comprising xanthan gum, guar gum and water for the production of a retort food composition comprising cereals.
  • the food composition for retort of the present invention disperses cereals uniformly, can maintain the state for a long time, and further has appropriate fluidity, so that the retort container can be easily and uniformly filled. Furthermore, according to the food composition for retort of the present invention, it is possible to exhibit an excellent taste and texture inherent in cereals. Furthermore, the food composition for retort of the present invention is produced by using xanthan gum and guar gum as a thickener as an integral part of xanthan gum or guar gum alone. Overcoming problems such as the generation of off-flavors and reduced texture.
  • the food composition for retort of the present invention can be provided as a retort food that is easy to ingest barley seeds with an excellent taste and texture by containing barley seeds and rice blend cereals as cereals.
  • the food composition for retort according to the present invention includes cereals, xanthan gum, guar gum, and water.
  • cereals xanthan gum, guar gum, and water.
  • xanthan gum xanthan gum
  • guar gum guar gum
  • water water
  • the cereal used in the present invention may be any edible cereal, and specifically, rice, barley, wheat, rye, oats, oats, oats, soybeans, red beans, buckwheat. , Seeds and fruits such as corn, horse mackerel, awa, and acne. These cereals may be used alone or in a blend of two or more.
  • these grains may be refined if necessary.
  • these cereals may be subjected to roasting treatment or pregelatinization treatment as necessary.
  • the cereals used in the present invention may be subjected to a water immersion treatment in advance in order to remove off-flavors and miscellaneous tastes and improve the taste of the retort food composition.
  • the content of cereal is appropriately set according to the kind of the cereal, the kind of food to which the food composition for retort is applied, etc., for example, 3 in terms of dry weight. -60% by weight, preferably 10-47% by weight.
  • blended cereals containing at least barley seeds and rice are used in the present invention because, in addition to being excellent in nutritional value, the present invention allows barley seeds to be easily ingested with an excellent taste and texture. It is particularly suitable as a cereal.
  • blended cereals containing barley seeds and rice will be described.
  • Blended cereal barley seeds containing barley seeds and rice are seeds threshing the gramineous plant, scientific name Hordeum vulgare.
  • the barley seed varieties used in the present invention are not particularly limited. Sangshu, Senbonhadaka, Hayatehadaka, Biwairohadaka, Kikaihadaka, Hayajirohadaka, Shirahimehadaka, Eunenshi Hadaka, Hinodehadaka, Shirosinriki, Yamatehadaka, Shiranuihadaka, Hayarehadaka, Minamihadaka, Hadashihadaka Tochinobuki, Nishinohoshi, oak barley, tinneck, soy cold, barbary, fiber snow and the like.
  • These barley seeds may be used individually by 1 type, and may be used in combination of 2 or more type.
  • the barley seeds are previously subjected to a water immersion treatment in order to remove the off-flavors and miscellaneous tastes and improve the taste of the food composition for retort.
  • the method of the water immersion treatment is not particularly limited as long as it can remove off-flavors and miscellaneous tastes from barley seeds. For example, about 10 to 1000 g of barley seeds per liter of water is 0 at about 5 to 50 ° C. And a method of standing for about 5 to 24 hours. Moreover, in the said water immersion treatment, you may stir continuously or intermittently as needed.
  • the content of barley seeds in the retort food composition of the present invention is appropriately set according to the type of food to which the retort food composition is applied. For example, it is 3 to 60% by weight, preferably 10 to 47% by weight in terms of dry weight.
  • the food composition for retort of the present invention is provided as barley rice for retort (rice with barley for retort), as the content of barley seeds in the food composition for retort, in terms of dry weight, Usually 3 to 55% by weight, preferably 3 to 40% by weight, and more preferably 3 to 25% by weight.
  • ⁇ Rice is used not only as a nutrient source, but also with barley seeds to improve the taste and texture and make it easier to eat.
  • the rice used in the present invention may be in any polished state such as brown rice, five-minute rice, or polished rice, or may be unwashed rice.
  • brown rice, five-minute rice, or polished rice it is desirable to perform a water immersion treatment in advance in order to remove off-flavors and miscellaneous tastes.
  • About the method of carrying out the water immersion process of brown rice, 5 minutes, or polished rice it is the same as that of the case of barley seeds.
  • Wash-free rice is rice obtained by removing rice bran from polished rice, and the washing-free method for obtaining wash-free rice may be either wet or dry. Wash-free rice is excellent in terms of taste and production efficiency because it can exhibit an excellent taste without being subjected to a water immersion treatment, and is suitable as a rice to be blended in the retort food composition of the present invention. .
  • varieties of rice are not particularly limited, and varieties used for foods, particularly for boiled rice can be widely used.
  • the content of rice in the retort food composition of the present invention is appropriately set according to the type of food to which the retort food composition is applied. However, for example, it is 3 to 60% by weight, preferably 10 to 47% by weight in terms of dry weight.
  • the content of rice in the food composition for retort is usually 3 to 55% by weight in terms of dry weight, preferably 3 to 40% by weight, more preferably 3 to 25% by weight.
  • the ratio of barley seeds and rice is not particularly limited, but from the viewpoint of improving the taste and texture, for example, per 100 parts by weight of barley seeds, Examples include 1 to 10000 parts by weight of rice, preferably 5 to 2000 parts by weight, more preferably 40 to 1000 parts by weight, and particularly preferably 60 to 500 parts by weight.
  • the ratio of barley seeds and rice shown here is a value when barley seeds and rice are converted into dry weight.
  • Xanthan gum is a kind of microbial polysaccharide made from carbohydrates such as starch, glucose and sucrose by the microorganism Xanthomonas campestris.
  • xanthan gum uniformly disperses cereals by interacting with guar gum, which will be described later, and has desired fluidity, and makes use of the good texture and taste inherent in cereals. Used for.
  • the content of xanthan gum can be appropriately set within a range in which cereals are uniformly dispersed and good taste and texture can be obtained.
  • a range in which cereals are uniformly dispersed and good taste and texture can be obtained.
  • 0.01 to 1.7% by weight preferably Is 0.01 to 1.3% by weight, more preferably 0.04 to 0.67% by weight, and particularly preferably 0.06 to 0.33% by weight.
  • Guar gum is a kind of polysaccharide contained in the endosperm part of the seeds of legume gua.
  • guar gum disperses cereals uniformly through the interaction with the above-mentioned xanthan gum, provides desired fluidity, and makes use of the good texture and taste of cereals. Used for.
  • the content of guar gum can be appropriately set within a range in which cereals are uniformly dispersed and a good taste and texture can be obtained.
  • 0.006 to 0.7% by weight Preferably, it is 0.01 to 0.3% by weight, and more preferably 0.02 to 0.13% by weight.
  • the ratio of xanthan gum and guar gum is, for example, from 0.4 to 10,000 weight of guar gum per 100 parts by weight of xanthan gum from the viewpoint of further improving the taste and texture.
  • Parts preferably 0.4 to 6667 parts by weight, more preferably 10 to 1000 parts by weight, and particularly preferably 15 to 100 parts by weight.
  • the retort food composition of the present invention contains water.
  • Water serves as a dispersion medium for dispersing cereals, and serves to cook cereals during cooking.
  • the water content is appropriately set according to the type of food to which the food composition for retort is applied, and is, for example, 20 to 94% by weight, preferably 40 to 40% by weight. 80% by weight.
  • the water content in the food composition for retort is usually 40 to 80% by weight, preferably 46 to 73% by weight. More preferred is 53 to 67% by weight.
  • the food composition for retort of the present invention includes seasonings such as sugar, salt, vinegar, soy sauce and miso as long as the effects of the present invention are not impaired in addition to the components described above, depending on the type of food to be applied.
  • seasonings such as sugar, salt, vinegar, soy sauce and miso as long as the effects of the present invention are not impaired in addition to the components described above, depending on the type of food to be applied.
  • Pepper, pepper, garlic, yam, herbs and other spices, oil and other seasoning ingredients preservatives, pH adjusters, antioxidants, amino acids, nucleic acids, organic acids, sweeteners, colorants, stabilizers, colorants, etc.
  • Food additives Vegetables, meat, seafood, mushrooms, beans, sesame and other ingredients may be included.
  • the food composition for retort of the present invention is used in various food forms as a cereal-containing food.
  • the cereal contains blended cereals containing barley seeds and rice, barley rice (rice with barley), cooked barley rice (rice cooked with barley), barley rice cake (barley rice cake), barley risotto ( It is used as food forms such as barley risotto, barley pilaf (barley pilaf, barley fried rice (barley fried rice)).
  • the production method of the food composition for retort of the present invention is not particularly limited, but preferably a viscous solution is prepared by dissolving xanthan gum and guar gum in water, and added to the viscous solution as needed with cereals. The method of adding and mixing a seasoning component, a food additive, ingredients, etc. is mentioned.
  • the food composition for retort of the present invention is provided as a retort food by filling a retort container.
  • cereals can be uniformly and stably dispersed for a long time, and since it has appropriate fluidity, the retort container can be easily and accurately filled. It is possible.
  • the food composition for retort of the present invention uses xanthan gum and guar gum as viscous solutions for dispersing cereals, the preparation of the viscous solution requires heating and cooling steps required for the preparation of starch gelatinization solution. Since it is unnecessary, the viscous solution can be prepared in a relatively short time. As a result, the production time of the retort food can be shortened.
  • the food composition for retort of the present invention is filled in a retort container such as a retort pouch and sealed, and is about 115 to 130 ° C. for about 10 to 60 minutes. What is necessary is just to heat-pressurize (retort sterilization) process on the conditions of these.
  • the retort food in which the retort food composition of the present invention is filled in a retort container can be brought into an ingestible state by being subjected to heating cooking such as heating and boiling using a microwave oven.
  • a food composition for retort having the composition shown in Table 1 was produced.
  • a specific manufacturing method is as follows. First, in Examples 1 and 2 and Comparative Examples 1 to 7, viscous solutions were prepared by dissolving a predetermined amount of thickener shown in Table 1 in 60 g of water. In Comparative Examples 8 to 12, a viscous solution was prepared by adding a predetermined amount of thickener shown in Table 1 to 60 g of water and heating at 90 ° C. for 5 minutes to gelatinize the glutinous rice flour.
  • barley seeds (water content, water content 50% by weight) are water content obtained by soaking 30 g of barley seeds (dry weight) in 90 g of water in advance and allowing to stand at 20 ° C. for 3 hours. It was used.
  • ⁇ Dispersibility of barley seeds and non-washed rice, fluidity of food composition for retort, and maintenance effect thereof, one or more of which are slightly inferior, but acceptable for filling a retort pouch It is.
  • X The dispersibility of barley seeds and wash-free rice or the fluidity of the food composition for retort is inferior, and it is difficult to fill the retort pouch.
  • ⁇ Taste> ⁇ The taste derived from the thickener is not felt, and the taste is good. (Triangle
  • ⁇ Removability> ⁇ The whole amount can be easily taken out from the retort pouch after cooking. Alternatively, the entire amount can be taken out from the retort pouch simply by shaking after cooking. (Triangle

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Cereal-Derived Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The main purpose of the present invention is to provide a technique for putting a food composition containing cereal grains to practical use as a retort food, said technique comprising imparting a property of being easily and uniformly filled into a retort container and excellent post-cooking taste and texture to the food composition. A food composition obtained by dispersing cereal grains in a viscous solution comprising xanthan gum, guar gum and water can keep the cereal grains in a uniformly dispersed state for a long time, exhibits a fluidity suitable for being filled into a retort container, and can be filled into a retort container easily and uniformly. Further, when processed to a retort food and cooked with heat, the food composition exhibits good taste and texture.

Description

穀類を含むレトルト用食品組成物Retort food composition containing cereals
　本発明は、穀類を含み、レトルト容器への充填適正を有し、優れた食味及び食感を備えるレトルト用食品組成物に関する。また、本発明は、当該レトルト用食品組成物を利用したレトルト食品、及びその製造方法に関する。 The present invention relates to a food composition for retort that includes cereals, has refillability in a retort container, and has an excellent taste and texture. Moreover, this invention relates to the retort food using the said food composition for retorts, and its manufacturing method.
　レトルト食品は、常温で長期保存でき、加熱によって簡便に調理できる食品として、市場で広く受け入れられている。また、近年では、少子高齢化、核家族化等のライフスタイルの変化によって、主食である米飯類についてもレトルト食品が普及している。 Retort foods are widely accepted in the market as foods that can be stored for a long time at room temperature and can be easily cooked by heating. In recent years, due to lifestyle changes such as the declining birthrate, aging population, and nuclear family, retort foods have become popular for cooked rice.
　レトルト食品は、具材や調味液等を含む食品組成物をパウチ等のレトルト容器に充填した後に、加熱加圧殺菌（レトルト殺菌）処理を行うことによって製造される。そのため、穀類を含む食品組成物をレトルト食品に利用するには、レトルト容器への充填適正を備えていることが重要になる。 The retort food is manufactured by filling a retort container such as a pouch with a food composition containing ingredients, seasoning liquid, etc., and then subjecting it to heat and pressure sterilization (retort sterilization). Therefore, in order to use the food composition containing cereals for retort foods, it is important to have adequate filling in the retort container.
　従来、穀類を含む食品組成物をレトルト容器に充填する方法としては、穀類、水、調味液等をそれぞれ容量秤量して充填する方法（例えば、特許文献１参照）や、澱粉糊化液に穀類を分散させて充填する方法が知られている。 Conventionally, as a method for filling a retort container with a food composition containing cereals, a method of weighing and filling cereals, water, seasoning liquid, etc. (see, for example, Patent Document 1), cereals in starch gelatinization liquid There is known a method of dispersing and filling.
　前者の方法では、乾燥状態の穀類を正確に充填できるという利点があるが、水浸漬処理によって水分を含む穀類の場合には、容量秤量器に穀類が水の表面張力によって吸着し、容量秤量した穀類の全量をレトルト容器に充填し難くなるため、水浸漬処理後の穀類の充填には不向きである。また、水分を含む穀類を容量秤量して、強い衝撃を与えてレトルト容器に充填する方法もあるが、この場合、設備投資が莫大になり、また充填速度も遅くなるという欠点がある。特に、大麦種子を初めとする穀類の多くには、異味や雑味があり、食味をよくするために水浸漬処理を実施することが望ましい。穀類の異味や雑味を除去する方法には、米の場合には、水浸漬処理の他に、無洗米のように搗精歩合を下げる手法も有効になるが、大麦種子等の穀類では搗精歩合を下げても、特有の異味や雑味を十分に取り除くことができないことがある。 In the former method, there is an advantage that the dried cereal can be accurately filled. However, in the case of cereal containing moisture by the water immersion treatment, the cereal is adsorbed by the surface tension of water to the capacity weigher, and the capacity is weighed. Since it becomes difficult to fill the whole amount of cereal into the retort container, it is not suitable for filling the cereal after the water immersion treatment. Further, there is a method of weighing cereals containing moisture and filling the retort container with a strong impact, but in this case, there is a disadvantage that the equipment investment is enormous and the filling speed is slow. In particular, many cereals such as barley seeds have a nasty taste and an unpleasant taste, and it is desirable to carry out a water immersion treatment in order to improve the taste. In the case of rice, in addition to the water immersion treatment, a method to lower the milling rate, such as washing-free rice, is also effective as a method for removing the cereal taste and miscellaneous taste. Even if you lower the value, you may not be able to remove the unique taste and miscellaneous taste.
　また、後者の方法では、穀類を澱粉糊化液に分散させた状態で充填するため、水浸漬処理後に水分を含む穀類の充填には適しているといえる。しかしながら、穀類を澱粉糊化液に分散させると、穀類に含まれるアミラーゼ等の澱粉分解酵素の作用によって澱粉が分解され、徐々に澱粉糊化液の粘度が低下し、その結果、均一に分散していた穀類が自重沈降して精度の高い充填ができなくなるため、穀類を澱粉糊化液に分散させた状態から充填まで時間制限があるという欠点がある。この欠点を克服するには、予め穀類を蒸気加熱処理や乾熱処理に供して酵素を失活させることも考えられる。しかしながら、蒸気加熱処理では穀類中の澱粉が同時にα化されることで、穀類が柔らかくなり、レトルト殺菌後には穀類の柔らかさがさらに増して適度な食感が得られ難くなり、また処理コストも増大する。また、乾熱処理では、穀類の水分が低減し、脆く割れやすい穀類粒になるため、その後ライン工程上にて粒の割れを起こし、穀類の外観が損なわれ、また処理コストも発生する。更に、後者の方法では、澱粉糊化液の作成には澱粉の水と共に加熱冷却処理が必要であるので、調製に時間がかかるという欠点もある。 In the latter method, since the cereal is filled in a state of being dispersed in the starch gelatinization solution, it can be said that it is suitable for filling cereal containing water after the water immersion treatment. However, when cereals are dispersed in starch gelatinization solution, starch is decomposed by the action of amylase and other starch-degrading enzymes contained in cereals, gradually reducing the viscosity of starch gelatinization solution, resulting in uniform dispersion. Since the cereals that have been settled down by their own weight and cannot be filled with high accuracy, there is a disadvantage that there is a time limit from the state in which the cereals are dispersed in the starch gelatinization solution to the filling. In order to overcome this drawback, it is conceivable that the cereal is subjected to steam heat treatment or dry heat treatment in advance to deactivate the enzyme. However, in steam heat treatment, the starch in the cereals is simultaneously α-ized so that the cereals become soft, and after retort sterilization, the softness of the cereals increases further, making it difficult to obtain an appropriate texture, and the processing cost is also increased. Increase. In addition, the dry heat treatment reduces the moisture of the cereal, resulting in a fragile and fragile cereal grain, which subsequently causes cracking of the grain in the line process, impairs the appearance of the cereal, and generates a processing cost. Furthermore, in the latter method, the preparation of the starch gelatinization solution requires a heating and cooling process together with the starch water, so that there is a disadvantage that it takes time to prepare.
　ところで、穀類の中でも、大麦種子は、βグルカンを多く含んでおり、コレステロール低下、血糖値上昇抑制、抗肥満、血圧低下等の生活習慣病の予防又は改善に有効であることが知られている。大麦種子は、古来より接種されていたものの、今日では食味が白米に比べて劣ることや食生活の変化等により、摂取する機会が激減している。そこで、大麦種子をレトルト食品として提供できれば、大麦種子を摂取する機会を増大させ、ひいては現代人の健康増進に大きく寄与できると考えられる。 By the way, among cereals, barley seeds contain a large amount of β-glucan, and are known to be effective in preventing or improving lifestyle-related diseases such as cholesterol lowering, blood sugar level increase suppression, anti-obesity, and blood pressure lowering. . Although barley seeds have been inoculated since ancient times, today the chances of ingestion are drastically reduced due to inferior taste compared to white rice and changes in dietary habits. Therefore, if barley seeds can be provided as a retort food, it is considered that the opportunity for ingesting barley seeds can be increased, and as a result, can contribute greatly to the health promotion of modern people.
　このような従来技術を背景として、穀類を含む食品組成物、特に大麦種子を含む食品組成物について、優れた食味や食感を備えさせ、且つレトルト容器に簡便且つ均一に充填できる手法の確立が切望されている。 Against the background of such conventional technology, establishment of a method for providing a food composition containing cereals, in particular, a food composition containing barley seeds, having an excellent taste and texture and capable of being easily and uniformly filled into a retort container. Longed for.
特開２００６－３１４２５１号公報JP 2006-314251 A
　本発明の目的は、穀類を含む食品組成物に対して、レトルト容器に簡便且つ均一な充填が可能な充填適正を備えさせ、且つ加熱調理後に優れた食味及び食感を備えさせることにより、当該食品組成物をレトルト食品として実用化する技術を提供することである。 The object of the present invention is to provide a food composition containing cereals by providing the retort container with an appropriate filling ability capable of simple and uniform filling, and by providing an excellent taste and texture after cooking. It is to provide a technology for putting a food composition into practical use as a retort food.
　本発明者は、前記課題を解決すべく鋭意検討を行ったところ、キサンタンガム、グアガム、及び水を含む粘性溶液に、穀類を添加して分散させた食品組成物は、穀類が均一に分散した状態を長時間維持でき、しかもレトルト容器への充填に適した流動性を備えており、レトルト容器に簡便且つ均一な充填が可能になることを見出した。また、当該食品組成物は、レトルト食品にして加熱調理すると、良好な食味及び食感を呈することも見出した。本発明は、これらの知見に基づいて更に検討を重ねることにより完成したものである。 The present inventor has intensively studied to solve the above problems, and the food composition in which cereal is added and dispersed in a viscous solution containing xanthan gum, guar gum, and water is a state in which the cereal is uniformly dispersed. It has been found that the liquid can be maintained for a long time and has fluidity suitable for filling the retort container, and the retort container can be easily and uniformly filled. It was also found that the food composition exhibits a good taste and texture when cooked as a retort food. The present invention has been completed by further studies based on these findings.
　即ち、本発明は、下記に掲げる態様の発明を提供する。
項１．　穀類、キサンタンガム、グアガム、及び水を含むことを特徴とする、レトルト用食品組成物。
項２．　前記穀類が、少なくとも大麦種子を含む穀類である、項１に記載のレトルト用食品組成物。
項３．　前記穀類が、大麦種子と米のブレンド穀類である、項１又は２に記載のレトルト用食品組成物。
項４．　前記大麦種子が水浸漬処理されたものである、項２又は３に記載のレトルト用食品組成物。
項５．　前記キサンタンガムの含有量が０．０１～１．７重量％である、項１～４のいずれかに記載のレトルト用食品組成物。
項６．　前記グアガムの含有量が０．００６～０．７重量％である、項１～５のいずれかに記載のレトルト用食品組成物。
項７．　大麦種子１００重量部当たり、米を１～１００００重量部含有する、項２～６のいずれかに記載のレトルト用食品組成物。
項８．　前記キサンタンガム１００重量部当たり、前記グアガムを０．４～１００００重量部含有する、項１～７のいずれかに記載のレトルト用食品組成物。
項９．　水の含有量が２０～９４重量％である、項１～８のいずれかに記載のレトルト用食品組成物。
項１０．　項１～９のいずれかに記載のレトルト用食品組成物を、レトルト容器に充填してなる、レトルト食品。
項１１．　下記工程を含むレトルト食品の製造方法：
　キサンタンガム及びグアガムを水に溶解させて粘性溶液を調製し、当該粘性溶液に穀類を添加して混合し、レトルト用食品組成物を調製する工程、及び
　前記工程で得られたレトルト用食品組成物をレトルト容器に充填して密封し、加熱加圧殺菌処理する工程。
項１２．　キサンタンガム、グアガム、及び水を含む粘性溶液の、穀類を含むレトルト用食品組成物の製造のための使用。 That is, this invention provides the invention of the aspect hung up below.
Item 1. A food composition for retort comprising cereals, xanthan gum, guar gum, and water.
Item 2. Item 2. The food composition for retort according to Item 1, wherein the cereal is a cereal containing at least barley seeds.
Item 3. Item 3. The food composition for retort according to Item 1 or 2, wherein the cereal is a blended cereal of barley seeds and rice.
Item 4. Item 4. The food composition for retort according to Item 2 or 3, wherein the barley seeds have been subjected to a water immersion treatment.
Item 5. Item 5. The food composition for retort according to any one of Items 1 to 4, wherein the xanthan gum content is 0.01 to 1.7% by weight.
Item 6. Item 6. The food composition for retort according to any one of Items 1 to 5, wherein the content of the guar gum is 0.006 to 0.7% by weight.
Item 7. Item 7. The food composition for retort according to any one of Items 2 to 6, comprising 1 to 10000 parts by weight of rice per 100 parts by weight of barley seeds.
Item 8. Item 8. The food composition for retort according to any one of Items 1 to 7, comprising 0.4 to 10,000 parts by weight of the guar gum per 100 parts by weight of the xanthan gum.
Item 9. Item 9. The food composition for retort according to any one of Items 1 to 8, wherein the water content is 20 to 94% by weight.
Item 10. Item 10. A retort food comprising a retort container filled with the food composition for retort according to any one of items 1 to 9.
Item 11. A method for producing a retort food comprising the following steps:
Preparing a viscous solution by dissolving xanthan gum and guar gum in water, adding cereals to the viscous solution and mixing them, and preparing a food composition for retort; and a food composition for retort obtained in the step The process which fills a retort container, seals and heat-pressurizes and sterilizes.
Item 12. Use of a viscous solution comprising xanthan gum, guar gum and water for the production of a retort food composition comprising cereals.
　本発明のレトルト用食品組成物は、穀類を均一に分散させ、その状態を長時間維持でき、更に適度な流動性も備えているので、レトルト容器に簡便且つ均一な充填が可能になる。更に、本発明のレトルト用食品組成物によれば、穀類本来の優れた食味及び食感を呈させることができる。更に、本発明のレトルト用食品組成物は、増粘剤としてキサンタンガム及びグアガム一体として利用することによって、キサンタンガム単独又はグアガム単独で使用した場合に生じる、加熱調理後の穀類のほぐれ性悪化、異味や異臭の発生、食感低下等の問題点を克服できる。 The food composition for retort of the present invention disperses cereals uniformly, can maintain the state for a long time, and further has appropriate fluidity, so that the retort container can be easily and uniformly filled. Furthermore, according to the food composition for retort of the present invention, it is possible to exhibit an excellent taste and texture inherent in cereals. Furthermore, the food composition for retort of the present invention is produced by using xanthan gum and guar gum as a thickener as an integral part of xanthan gum or guar gum alone. Overcoming problems such as the generation of off-flavors and reduced texture.
　また、本発明のレトルト用食品組成物は、穀類として大麦種子と米のブレンド穀類を含有させることにより、優れた食味及び食感で、大麦種子を摂取し易いレトルト食品として提供することができる。 In addition, the food composition for retort of the present invention can be provided as a retort food that is easy to ingest barley seeds with an excellent taste and texture by containing barley seeds and rice blend cereals as cereals.
　本発明のレトルト用食品組成物は、穀類、キサンタンガム、グアガム、及び水を含むことを特徴とする。以下、本発明のレトルト用食品組成物について詳述する。 The food composition for retort according to the present invention includes cereals, xanthan gum, guar gum, and water. Hereinafter, the food composition for retort of the present invention will be described in detail.
［含有成分］
（穀類）
　本発明で使用される穀類については、食用として供されている穀物であればよく、具体的には、米の他、大麦、小麦、ライ麦、カラス麦、オーツ麦、ハトムギ、大豆、小豆、そば、とうもろこし、ひえ、あわ、きび等の種子又は実が挙げられる。これらの穀類は、１種単独で使用してもよく、また２種以上をブレンドして使用してもよい。 [Ingredients]
(Cereals)
The cereal used in the present invention may be any edible cereal, and specifically, rice, barley, wheat, rye, oats, oats, oats, soybeans, red beans, buckwheat. , Seeds and fruits such as corn, horse mackerel, awa, and acne. These cereals may be used alone or in a blend of two or more.
　これらの穀類は、必要に応じて搗精したものを使用してもよい。また、これらの穀類は、必要に応じて、焙煎処理やα化処理に供したものであってもよい。また、本発明で使用される穀類は、異味や雑味を除去してレトルト用食品組成物の食味を良好にするために、予め水浸漬処理に供してもよい。 These grains may be refined if necessary. In addition, these cereals may be subjected to roasting treatment or pregelatinization treatment as necessary. In addition, the cereals used in the present invention may be subjected to a water immersion treatment in advance in order to remove off-flavors and miscellaneous tastes and improve the taste of the retort food composition.
　本発明のレトルト用食品組成物において穀類の含有量については、当該穀類の種類、当該レトルト用食品組成物を適用する食品の種類等に応じて適宜設定されるが、例えば、乾燥重量換算で３～６０重量％、好ましくは１０～４７重量％が挙げられる。 In the food composition for retort of the present invention, the content of cereal is appropriately set according to the kind of the cereal, the kind of food to which the food composition for retort is applied, etc., for example, 3 in terms of dry weight. -60% by weight, preferably 10-47% by weight.
　本発明のレトルト用食品組成物に含有される穀類として、好ましくは、米、又は少なくとも大麦種子と米を含むブレンド穀類が挙げられる。とりわけ、少なくとも大麦種子と米を含むブレンド穀類は、栄養価に優れていることに加え、本発明によって大麦種子を優れた食味及び食感で摂取し易い食品形態にできるので、本発明で使用される穀類として特に好適である。以下、大麦種子と米を含むブレンド穀類について説明する。 As the cereal contained in the food composition for retort of the present invention, preferably, rice or a blended cereal containing at least barley seeds and rice can be mentioned. In particular, blended cereals containing at least barley seeds and rice are used in the present invention because, in addition to being excellent in nutritional value, the present invention allows barley seeds to be easily ingested with an excellent taste and texture. It is particularly suitable as a cereal. Hereinafter, blended cereals containing barley seeds and rice will be described.
大麦種子と米を含むブレンド穀類
　大麦種子とは、イネ科植物、学名Ｈｏｒｄｅｕｍ　ｖｕｌｇａｒｅを脱穀した種子である。本発明で使用される大麦種子の品種については、特に制限されないが、例えば、ＤＣ　Ａｌａｍｏ、ＣＤＣ　Ｆｉｂａｒ、ＣＤＣ　Ｋｅｎｄａｌｌ等のＣＤＣ種、サルート種、ＢＧ種、ビューファイバー、トヨノカゼ、マンネンボシ、ダイシモチ、イチバンボシ、サンシュウ、センボンハダカ、ハヤテハダカ、ビワイロハダカ、キカイハダカ、ハヤジロハダカ、シラヒメハダカ、ユウナギハダカ、ヒノデハダカ、シロシンリキ、ヤマテハダカ、シラヌイハダカ、ハヤウレハダカ、ミナミハダカ、ハシリハダカ、ツクバハダカ、バンダイハダカ、リモハダカ、ミシマハダカ、キラリモチ、シュンライ、ハルシラネ、白妙二条、トチノイブキ、ニシノホシ、カシマムギ、すずかぜ、さやかぜ、ネバリゴシ、ファイバースノー等が挙げられる。これらの大麦種子は、１種単独で使用してもよく、また２種以上を組み合わせて使用してもよい。 Blended cereal barley seeds containing barley seeds and rice are seeds threshing the gramineous plant, scientific name Hordeum vulgare. The barley seed varieties used in the present invention are not particularly limited. Sangshu, Senbonhadaka, Hayatehadaka, Biwairohadaka, Kikaihadaka, Hayajirohadaka, Shirahimehadaka, Eunenshi Hadaka, Hinodehadaka, Shirosinriki, Yamatehadaka, Shiranuihadaka, Hayarehadaka, Minamihadaka, Hadashihadaka Tochinobuki, Nishinohoshi, oak barley, tinneck, soy cold, barbary, fiber snow and the like. These barley seeds may be used individually by 1 type, and may be used in combination of 2 or more type.
　また、大麦種子は、異味や雑味を除去してレトルト用食品組成物の食味を良好にするために、予め水浸漬処理に供しておくことが望ましい。水浸漬処理の方法については、大麦種子から異味や雑味を除去可能であることを限度として特に制限されないが、例えば、水１Ｌ当たり、１０～１０００ｇ程度の大麦種子を５～５０℃程度で０．５～２４時間程度、静置する方法が挙げられる。また、当該水浸漬処置では、必要に応じて、持続的又は断続的に撹拌を行ってもよい。 In addition, it is desirable that the barley seeds are previously subjected to a water immersion treatment in order to remove the off-flavors and miscellaneous tastes and improve the taste of the food composition for retort. The method of the water immersion treatment is not particularly limited as long as it can remove off-flavors and miscellaneous tastes from barley seeds. For example, about 10 to 1000 g of barley seeds per liter of water is 0 at about 5 to 50 ° C. And a method of standing for about 5 to 24 hours. Moreover, in the said water immersion treatment, you may stir continuously or intermittently as needed.
　大麦種子と米を含むブレンド穀類を使用する場合、本発明のレトルト用食品組成物中の大麦種子の含有量については、当該レトルト用食品組成物を適用する食品の種類等に応じて適宜設定されるが、例えば、乾燥重量換算で３～６０重量％、好ましくは１０～４７重量％が挙げられる。特に、本発明のレトルト用食品組成物をレトルト用大麦ごはん（レトルト用の大麦入りごはん）として提供する場合であれば、レトルト用食品組成物中の大麦種子の含有量として、乾燥重量換算で、通常３～５５重量％、好ましくは３～４０重量％、更に好ましくは３～２５重量％が挙げられる。 When blended cereals containing barley seeds and rice are used, the content of barley seeds in the retort food composition of the present invention is appropriately set according to the type of food to which the retort food composition is applied. For example, it is 3 to 60% by weight, preferably 10 to 47% by weight in terms of dry weight. In particular, if the food composition for retort of the present invention is provided as barley rice for retort (rice with barley for retort), as the content of barley seeds in the food composition for retort, in terms of dry weight, Usually 3 to 55% by weight, preferably 3 to 40% by weight, and more preferably 3 to 25% by weight.
　米は、栄養源としてだけでなく、大麦種子とブレンドすることにより、食味や食感を良好にし、食べ易くするために使用される。本発明で使用される米は、玄米、５分づき米、又は精白米のようにあらゆる精米状態であってもよく、また無洗米であってもよい。玄米、５分づき米、又は精白米を使用する場合、異味や雑味を除去するために、予め水浸漬処理を行っておくことが望ましい。玄米、５分づき米、又は精白米を水浸漬処理する方法については、大麦種子の場合と同様である。無洗米は、精白米から糠を除去することにより得られる米であり、無洗米を得るための無洗化方法については、湿式又は乾式のいずれであってもよい。無洗米は、水浸漬処理を行わなくても、優れた食味を呈することができるので、食味や製造効率の点で優れており、本発明のレトルト用食品組成物に配合する米として好適である。 米 Rice is used not only as a nutrient source, but also with barley seeds to improve the taste and texture and make it easier to eat. The rice used in the present invention may be in any polished state such as brown rice, five-minute rice, or polished rice, or may be unwashed rice. In the case of using brown rice, five-minute rice, or polished rice, it is desirable to perform a water immersion treatment in advance in order to remove off-flavors and miscellaneous tastes. About the method of carrying out the water immersion process of brown rice, 5 minutes, or polished rice, it is the same as that of the case of barley seeds. Wash-free rice is rice obtained by removing rice bran from polished rice, and the washing-free method for obtaining wash-free rice may be either wet or dry. Wash-free rice is excellent in terms of taste and production efficiency because it can exhibit an excellent taste without being subjected to a water immersion treatment, and is suitable as a rice to be blended in the retort food composition of the present invention. .
　また、米の品種については、特に制限されず、食品用、特に水飯米用として用いられている品種を広く使用することができる。 Also, the varieties of rice are not particularly limited, and varieties used for foods, particularly for boiled rice can be widely used.
　大麦種子と米を含むブレンド穀類を使用する場合、本発明のレトルト用食品組成物中の米の含有量については、当該レトルト用食品組成物を適用する食品の種類等に応じて適宜設定されるが、例えば、乾燥重量換算で３～６０重量％、好ましくは１０～４７重量％が挙げられる。特に、本発明のレトルト用食品組成物をレトルト用大麦ごはんとして提供する場合であれば、レトルト用食品組成物中の米の含有量として、乾燥重量換算で、通常３～５５重量％、好ましくは３～４０重量％、更に好ましくは３～２５重量％が挙げられる。 When using a blended cereal containing barley seeds and rice, the content of rice in the retort food composition of the present invention is appropriately set according to the type of food to which the retort food composition is applied. However, for example, it is 3 to 60% by weight, preferably 10 to 47% by weight in terms of dry weight. In particular, if the food composition for retort of the present invention is provided as barley rice for retort, the content of rice in the food composition for retort is usually 3 to 55% by weight in terms of dry weight, preferably 3 to 40% by weight, more preferably 3 to 25% by weight.
　また、大麦種子と米を含むブレンド穀類を使用する場合、大麦種子と米の比率については、特に制限されないが、食味及び食感を良好にするという観点から、例えば、大麦種子１００重量部当たり、米を１～１００００重量部、好ましくは５～２０００重量部、更に好ましくは４０～１０００重量部、特に好ましくは６０～５００重量部が挙げられる。なお、ここで示す大麦種子と米の比率は、大麦種子と米を乾燥重量に換算した場合の値である。 Further, when using a blended cereal containing barley seeds and rice, the ratio of barley seeds and rice is not particularly limited, but from the viewpoint of improving the taste and texture, for example, per 100 parts by weight of barley seeds, Examples include 1 to 10000 parts by weight of rice, preferably 5 to 2000 parts by weight, more preferably 40 to 1000 parts by weight, and particularly preferably 60 to 500 parts by weight. In addition, the ratio of barley seeds and rice shown here is a value when barley seeds and rice are converted into dry weight.
（キサンタンガム）
　キサンタンガムとは、微生物キサントモナス・カンペストリスにより、澱粉、グルコース、ショ糖等の炭水化物からつくられる微生物多糖類の一種である。本発明のレトルト用食品組成物において、キサンタンガムは、後述するグアガムとの相互作用によって、穀類を均一に分散させ、所望の流動性を備えさせると共に、穀類本来の良好な食感や食味を活かすために使用される。 (Xanthan gum)
Xanthan gum is a kind of microbial polysaccharide made from carbohydrates such as starch, glucose and sucrose by the microorganism Xanthomonas campestris. In the food composition for retort of the present invention, xanthan gum uniformly disperses cereals by interacting with guar gum, which will be described later, and has desired fluidity, and makes use of the good texture and taste inherent in cereals. Used for.
　本発明のレトルト用食品組成物においてキサンタンガムの含有量については穀類を均一に分散させ、良好な食味及び食感が得られる範囲で適宜設定できるが、例えば０．０１～１．７重量％、好ましくは０．０１～１．３重量％、更に好ましくは０．０４～０．６７重量％、特に好ましくは０．０６～０．３３重量％が挙げられる。 In the food composition for retort of the present invention, the content of xanthan gum can be appropriately set within a range in which cereals are uniformly dispersed and good taste and texture can be obtained. For example, 0.01 to 1.7% by weight, preferably Is 0.01 to 1.3% by weight, more preferably 0.04 to 0.67% by weight, and particularly preferably 0.06 to 0.33% by weight.
（グアガム）
　グアガムとは、マメ科植物グアの種子の胚乳部に含まれる多糖類の一種である。本発明のレトルト用食品組成物において、グアガムは、前述するキサンタンガムとの相互作用によって、穀類を均一に分散させ、所望の流動性を備えさせると共に、穀類本来の良好な食感や食味を活かすために使用される。 (Guar gum)
Gua gum is a kind of polysaccharide contained in the endosperm part of the seeds of legume gua. In the food composition for retort of the present invention, guar gum disperses cereals uniformly through the interaction with the above-mentioned xanthan gum, provides desired fluidity, and makes use of the good texture and taste of cereals. Used for.
　本発明のレトルト用食品組成物においてグアガムの含有量については、穀類を均一に分散させ、良好な食味及び食感が得られる範囲で適宜設定できるが、例えば０．００６～０．７重量％、好ましくは０．０１～０．３重量％、更に好ましくは０．０２～０．１３重量％が挙げられる。 In the food composition for retort of the present invention, the content of guar gum can be appropriately set within a range in which cereals are uniformly dispersed and a good taste and texture can be obtained. For example, 0.006 to 0.7% by weight, Preferably, it is 0.01 to 0.3% by weight, and more preferably 0.02 to 0.13% by weight.
　また、本発明のレトルト用食品組成物において、キサンタンガムとグアガムの比率については、食味及び食感をより一層良好にするという観点から、例えば、キサンタンガム１００重量部当たり、グアガムを０．４～１００００重量部、好ましくは０．４～６６６７重量部、更に好ましくは１０～１０００重量部、特に好ましくは１５～１００重量部が挙げられる。 In the food composition for retort of the present invention, the ratio of xanthan gum and guar gum is, for example, from 0.4 to 10,000 weight of guar gum per 100 parts by weight of xanthan gum from the viewpoint of further improving the taste and texture. Parts, preferably 0.4 to 6667 parts by weight, more preferably 10 to 1000 parts by weight, and particularly preferably 15 to 100 parts by weight.
（水）
　本発明のレトルト用食品組成物には、水が含まれる。水は、穀類を分散させる分散媒としての役割と、加熱調理時に穀類を炊き上げる役割を果たす。本発明のレトルト用食品組成物において水の含有量については、当該レトルト用食品組成物を適用する食品の種類等に応じて適宜設定されるが、例えば、２０～９４重量％、好ましくは４０～８０重量％が挙げられる。特に、本発明のレトルト用食品組成物をレトルト用大麦ごはんとして提供する場合であれば、レトルト用食品組成物中の水の含有量として、通常４０～８０重量％、好ましくは４６～７３重量％、更に好ましくは５３～６７重量％が挙げられる。 (water)
The retort food composition of the present invention contains water. Water serves as a dispersion medium for dispersing cereals, and serves to cook cereals during cooking. In the food composition for retort of the present invention, the water content is appropriately set according to the type of food to which the food composition for retort is applied, and is, for example, 20 to 94% by weight, preferably 40 to 40% by weight. 80% by weight. In particular, if the food composition for retort of the present invention is provided as barley rice for retort, the water content in the food composition for retort is usually 40 to 80% by weight, preferably 46 to 73% by weight. More preferred is 53 to 67% by weight.
（その他の含有成分）
　本発明のレトルト用食品組成物には、適用する食品の種類に応じて、前述する成分の他に、本発明の効果を損なわない範囲で、砂糖、塩、酢、醤油、味噌などの調味料、コショウ、唐辛子、にんにく、山椒、ハーブ等の香辛料、油分等の調味成分；保存剤、ｐＨ調整剤、抗酸化剤、アミノ酸、核酸、有機酸、甘味料、着色料、安定剤、発色剤等の食品添加物；野菜、肉類、魚介類、キノコ類、豆類、ごま類等の具材が含まれていてもよい。 (Other ingredients)
The food composition for retort of the present invention includes seasonings such as sugar, salt, vinegar, soy sauce and miso as long as the effects of the present invention are not impaired in addition to the components described above, depending on the type of food to be applied. , Pepper, pepper, garlic, yam, herbs and other spices, oil and other seasoning ingredients; preservatives, pH adjusters, antioxidants, amino acids, nucleic acids, organic acids, sweeteners, colorants, stabilizers, colorants, etc. Food additives; Vegetables, meat, seafood, mushrooms, beans, sesame and other ingredients may be included.
［食品の形態］
　本発明のレトルト用食品組成物は、穀類含有食品として、種々の食品形態で使用される。例えば、穀類として、大麦種子と米を含むブレンド穀類を含有する場合であれば、大麦ごはん（大麦入りごはん）、炊き込み大麦ごはん（大麦入り炊き込みごはん）、大麦粥（大麦入り粥）、大麦リゾット（大麦入りリゾット）、大麦ピラフ（大麦入りピラフ、大麦チャーハン（大麦入りチャーハン）等の食品形態として使用される。 [Form of food]
The food composition for retort of the present invention is used in various food forms as a cereal-containing food. For example, if the cereal contains blended cereals containing barley seeds and rice, barley rice (rice with barley), cooked barley rice (rice cooked with barley), barley rice cake (barley rice cake), barley risotto ( It is used as food forms such as barley risotto, barley pilaf (barley pilaf, barley fried rice (barley fried rice)).
［レトルト用食品組成物の製造方法］
　本発明のレトルト用食品組成物の製造方法については、特に制限されないが、好ましくは、キサンタンガム及びグアガムを水に溶解させて粘性溶液を調製し、当該粘性溶液に穀類及び必要に応じて添加される調味成分、食品添加物、及び具材等を添加して混合する方法が挙げられる。 [Method for producing food composition for retort]
The production method of the food composition for retort of the present invention is not particularly limited, but preferably a viscous solution is prepared by dissolving xanthan gum and guar gum in water, and added to the viscous solution as needed with cereals. The method of adding and mixing a seasoning component, a food additive, ingredients, etc. is mentioned.
［レトルト用食品組成物を利用したレトルト食品］
　本発明のレトルト用食品組成物は、レトルト容器に充填してレトルト食品として提供される。本発明のレトルト用食品組成物では、穀類を均一に且つ長時間安定に分散させることができ、しかも適度な流動性を備えているので、レトルト容器への充填を簡便且つ高精度に行うことが可能になっている。更に、本発明のレトルト用食品組成物は、穀類を分散させる粘性溶液としてキサンタンガム及びグアガムを使用するため、当該粘性溶液の調製において、澱粉糊化液の調製に必要とされる加熱及び冷却工程が不要であるので、比較的短時間で当該粘性溶液を調製でき、その結果、レトルト食品の製造時間の短縮を図ることもできる。 [Retort food using retort food composition]
The food composition for retort of the present invention is provided as a retort food by filling a retort container. In the food composition for retort of the present invention, cereals can be uniformly and stably dispersed for a long time, and since it has appropriate fluidity, the retort container can be easily and accurately filled. It is possible. Furthermore, since the food composition for retort of the present invention uses xanthan gum and guar gum as viscous solutions for dispersing cereals, the preparation of the viscous solution requires heating and cooling steps required for the preparation of starch gelatinization solution. Since it is unnecessary, the viscous solution can be prepared in a relatively short time. As a result, the production time of the retort food can be shortened.
　本発明のレトルト用食品組成物をレトルト食品にするには、本発明のレトルト用食品組成物を、レトルトパウチ等のレトルト容器に充填して密封し、１１５～１３０℃程度で１０～６０分程度の条件で加熱加圧殺菌（レトルト殺菌）処理すればよい。 In order to make the food composition for retort of the present invention into a retort food, the food composition for retort of the present invention is filled in a retort container such as a retort pouch and sealed, and is about 115 to 130 ° C. for about 10 to 60 minutes. What is necessary is just to heat-pressurize (retort sterilization) process on the conditions of these.
　本発明のレトルト用食品組成物がレトルト容器に充填されたレトルト食品は、電子レンジによる加熱、煮沸等の加熱調理に供することによって摂食可能な状態にすることができる。 The retort food in which the retort food composition of the present invention is filled in a retort container can be brought into an ingestible state by being subjected to heating cooking such as heating and boiling using a microwave oven.
　以下、実施例等を挙げて本発明についてより具体的に説明するが、本発明はこれらに限定されない。 Hereinafter, the present invention will be described more specifically with reference to examples and the like, but the present invention is not limited thereto.
１．レトルト食品の製造
　表１に示す組成のレトルト用食品組成物を製造した。具体的な製造方法は次の通りである。先ず、実施例１、２及び比較例１～７では、水６０ｇに表１に示す所定量の増粘剤を溶解して粘性溶液を調製した。また、比較例８～１２では、水６０ｇに表１に示す所定量の増粘剤を添加して、９０℃で５分間加熱し、もち米粉を糊化させることにより、粘性溶液を調製した。次いで、得られた各粘性溶液に、大麦種子（含水状態、含水量５０重量％）６０ｇ及び無洗米（乾物）３０ｇを添加して混合することにより、レトルト用食品組成物を製造した。なお、大麦種子（含水状態、含水量５０重量％）は、予め水９０ｇに対して大麦種子３０ｇ(乾燥重量)を浸漬させて２０℃で３時間静置することにより得られた含水状態のものを使用した。 1. Production of Retort Food A food composition for retort having the composition shown in Table 1 was produced. A specific manufacturing method is as follows. First, in Examples 1 and 2 and Comparative Examples 1 to 7, viscous solutions were prepared by dissolving a predetermined amount of thickener shown in Table 1 in 60 g of water. In Comparative Examples 8 to 12, a viscous solution was prepared by adding a predetermined amount of thickener shown in Table 1 to 60 g of water and heating at 90 ° C. for 5 minutes to gelatinize the glutinous rice flour. Next, 60 g of barley seeds (hydrated state, moisture content 50 wt%) and 30 g of non-washed rice (dry matter) were added to and mixed with each viscous solution thus obtained to produce a food composition for retort. In addition, barley seeds (water content, water content 50% by weight) are water content obtained by soaking 30 g of barley seeds (dry weight) in 90 g of water in advance and allowing to stand at 20 ° C. for 3 hours. It was used.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
２．レトルト食品の製造
　前記で得られた各レトルト用食品組成物１５０ｇをレトルトパウチに充填、密封した後に、１２０．５℃で２７分間の条件でレトルト殺菌を行うことにより、レトルト食品（レトルト大麦ごはん）を製造した。 2. Manufacture of Retort Foods After filling and sealing a retort pouch with 150 g of each retort food composition obtained above, retort sterilization is carried out at 120.5 ° C. for 27 minutes to obtain retort food (retort barley rice) Manufactured.
３．充填適正の評価
　前記で得られた各レトルト用食品組成物について、大麦種子及び無洗米の分散状態及び流動性について、経時的に目視にて確認し、下記判定基準に従ってレトルト容器への充填適正を評価した。なお、流動性については、各レトルト用食品組成物を室温で静置した状態で、１時間毎に撹拌することによって確認した。 3. Evaluation of filling suitability About each food composition for retort obtained above, the dispersion state and fluidity of barley seeds and wash-free rice are visually confirmed over time, and filling suitability in retort containers is determined according to the following criteria. evaluated. In addition, about fluidity | liquidity, it confirmed by stirring for every hour, in the state which left each food composition for retorts still at room temperature.
＜充填適正の判定基準＞
◎：大麦種子及び無洗米の分散性、レトルト用食品組成物の流動性、及びこれらの維持効果が非常に優れており、レトルトパウチへの充填が極めて簡便且つ高精度に行うことができる物性を備えている。
○：大麦種子及び無洗米の分散性、レトルト用食品組成物の流動性、及びこれらの維持効果が優れており、レトルトパウチに充填するのに適した物性を備えている。
△：大麦種子及び無洗米の分散性、レトルト用食品組成物の流動性、及びこれらの維持効果の内、いずれか１つ以上がやや劣っているが、レトルトパウチに充填する上で許容できる程度である。
×：大麦種子及び無洗米の分散性又はレトルト用食品組成物の流動性が劣っており、レトルトパウチに充填することが困難である。 <Criteria for filling suitability>
A: Dispersibility of barley seeds and non-washed rice, fluidity of the food composition for retort, and the maintenance effect thereof are extremely excellent, and physical properties that can be filled into a retort pouch are extremely simple and highly accurate. I have.
○: Dispersibility of barley seeds and non-washed rice, fluidity of the food composition for retort, and maintenance effects thereof are excellent, and it has physical properties suitable for filling a retort pouch.
Δ: Dispersibility of barley seeds and non-washed rice, fluidity of food composition for retort, and maintenance effect thereof, one or more of which are slightly inferior, but acceptable for filling a retort pouch It is.
X: The dispersibility of barley seeds and wash-free rice or the fluidity of the food composition for retort is inferior, and it is difficult to fill the retort pouch.
４．官能評価
　前記で得られた各レトルト食品を電子レンジ（５００Ｗ、約１分５０秒間）で加熱調理して、食味、食感、箸でのほぐし易さ、及びレトルトパウチからの取り出し性について、下記判定基準に従って評価した。 4). Sensory evaluation Each retort food obtained above is cooked in a microwave oven (500 W, about 1 minute 50 seconds), and the taste, texture, ease of unraveling with chopsticks, and removability from the retort pouch are as follows. Evaluation was made according to the criteria.
＜食味＞
○：増粘剤由来の異味が感じられず、食味が良好である。
△：増粘剤由来の異味がわずかに感じられるが、許容できる範囲である。
×：増粘剤由来の異味が感じられ、食味が劣っている。 <Taste>
○: The taste derived from the thickener is not felt, and the taste is good.
(Triangle | delta): Although the nasty taste derived from a thickener is felt slightly, it is an acceptable range.
X: The taste derived from a thickener is felt and the taste is inferior.
＜食感＞
○：ヌメリやベタツキが無く、食感が良好である。
△：ヌメリやベタツキが僅かに感じられるが、許容できる程度である。
×：ヌメリやベタツキが強く感じられ、食感が劣っている。 <Food texture>
○: There is no slime or stickiness, and the texture is good.
Δ: Slight slime and stickiness are felt, but acceptable.
X: Smelling and stickiness are strongly felt and the texture is inferior.
＜ほぐし易さ＞
○：箸で挟んだ時の感覚が、通常の炊飯米の場合と同程度であり、箸でほぐし易い。
△：箸で挟んだ時の感覚が、通常の炊飯米の場合よりも若干劣っており、箸ではややほぐし難いが、許容できる程度である。
×：箸で挟んだ時の感覚が、通常の炊飯米の場合よりも明らかに劣っており、箸ではほぐすのが困難である。 <Ease of unraveling>
○: The feeling when sandwiched between chopsticks is similar to that of ordinary cooked rice, and is easy to loosen with chopsticks.
(Triangle | delta): The feeling at the time of pinching with chopsticks is a little inferior compared with the case of normal cooked rice, and although it is a little difficult to loosen with chopsticks, it is an acceptable grade.
X: The feeling when pinched with chopsticks is clearly inferior to that of ordinary cooked rice, and it is difficult to loosen with chopsticks.
＜取り出し性＞
○：加熱調理後にレトルトパウチから全量を簡単に取り出せる。又は加熱調理後に軽く振るだけで全量をレトルトパウチから取り出せる。
△：加熱調理後にレトルトパウチから取り出す際に、大麦種子及び米が僅かにレトルトパウチに張り付いて残るが、適度に振れば、全量をレトルトパウチから取り出せる。
×：加熱調理後にレトルトパウチから取り出す際に、大麦種子及び米がレトルトパウチに強く張り付いて残り、強く振っても、レトルトパウチ内に大麦種子及び米が残る。 <Removability>
○: The whole amount can be easily taken out from the retort pouch after cooking. Alternatively, the entire amount can be taken out from the retort pouch simply by shaking after cooking.
(Triangle | delta): When taking out from a retort pouch after cooking, barley seeds and rice stick on a retort pouch slightly, but if it shakes moderately, the whole quantity can be taken out from a retort pouch.
X: When taking out from a retort pouch after cooking, barley seeds and rice remain firmly attached to the retort pouch, and even if shaken strongly, barley seeds and rice remain in the retort pouch.
５．評価結果
　得られた結果を表２に示す。この結果から、大麦種子と無洗米を、キサンタンガム及びグアガムを含む粘性溶液に分散させた食品組成物は、大麦種子及び無洗米の分散性、レトルト用食品組成物の流動性に優れ、レトルトパウチへの充填適正を備えており、しかも風味、食感等の官能評価も良好であった（実施例１及び２）。一方、大麦種子と無洗米を、キサンタンガム又はグアガムの一方のみを含む粘性溶液に分散させた食品組成物では、レトルトパウチへの充填適正と官能評価の双方を満足させることができなかった（比較例１及び２）。更に、大麦種子と無洗米を、キサンタンガム及びグアガム以外の増粘剤を含む粘性溶液に分散させた食品組成物でも、レトルトパウチへの充填適正と官能評価の双方を満足させることができなかった（比較例３～１２）。 5. The results obtained are shown in Table 2. From this result, the food composition in which barley seeds and non-washed rice are dispersed in a viscous solution containing xanthan gum and guar gum is excellent in the dispersibility of barley seeds and non-washed rice, and the fluidity of the food composition for retort, to the retort pouch. Moreover, the sensory evaluation of flavor, texture, etc. was also favorable (Examples 1 and 2). On the other hand, the food composition in which barley seeds and non-washed rice were dispersed in a viscous solution containing only one of xanthan gum or guar gum could not satisfy both filling suitability and sensory evaluation in a retort pouch (Comparative Example). 1 and 2). Furthermore, even in a food composition in which barley seeds and non-washed rice were dispersed in a viscous solution containing a thickener other than xanthan gum and guar gum, both refill pouch filling and sensory evaluation could not be satisfied ( Comparative Examples 3 to 12).
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Claims (12)

  1. 　穀類、キサンタンガム、グアガム、及び水を含むことを特徴とする、レトルト用食品組成物。 A food composition for retort comprising cereals, xanthan gum, guar gum, and water.
  2. 　前記穀類が、少なくとも大麦種子を含む穀類である、請求項１に記載のレトルト用食品組成物。 The food composition for retort according to claim 1, wherein the cereal is a cereal containing at least barley seeds.
  3. 　前記穀類が、大麦種子と米のブレンド穀類である、請求項１又は２に記載のレトルト用食品組成物。 The food composition for retort according to claim 1 or 2, wherein the cereal is a blended cereal of barley seeds and rice.
  4. 　前記大麦種子が水浸漬処理されたものである、請求項２又は３に記載のレトルト用食品組成物。 The food composition for retort according to claim 2 or 3, wherein the barley seeds have been soaked in water.
  5. 　前記キサンタンガムの含有量が０．０１～１．７重量％である、請求項１～４のいずれかに記載のレトルト用食品組成物。 The food composition for retort according to any one of claims 1 to 4, wherein the content of the xanthan gum is 0.01 to 1.7% by weight.
  6. 　前記グアガムの含有量が０．００６～０．７重量％である、請求項１～５のいずれかに記載のレトルト用食品組成物。 The food composition for retort according to any one of claims 1 to 5, wherein the content of the guar gum is 0.006 to 0.7 wt%.
  7. 　大麦種子１００重量部当たり、米を１～１００００重量部含有する、請求項２～６のいずれかに記載のレトルト用食品組成物。 The retort food composition according to any one of claims 2 to 6, comprising 1 to 10000 parts by weight of rice per 100 parts by weight of barley seeds.
  8. 　前記キサンタンガム１００重量部当たり、前記グアガムを０．４～１００００重量部含有する、請求項１～７のいずれかに記載のレトルト用食品組成物。 The food composition for retort according to any one of claims 1 to 7, comprising 0.4 to 10,000 parts by weight of the guar gum per 100 parts by weight of the xanthan gum.
  9. 　水の含有量が２０～９４重量％である、請求項１～８のいずれかに記載のレトルト用食品組成物。 9. The food composition for retort according to claim 1, wherein the water content is 20 to 94% by weight.
  10. 　請求項１～９のいずれかに記載のレトルト用食品組成物を、レトルト容器に充填してなる、レトルト食品。 A retort food comprising a retort container filled with the retort food composition according to any one of claims 1 to 9.
  11. 　下記工程を含むレトルト食品の製造方法：
    　キサンタンガム及びグアガムを水に溶解させて粘性溶液を調製し、当該粘性溶液に穀類を添加して混合し、レトルト用食品組成物を調製する工程、及び
    　前記工程で得られたレトルト用食品組成物をレトルト容器に充填して密封し、加熱加圧殺菌処理する工程。     A method for producing a retort food comprising the following steps:
    Preparing a viscous solution by dissolving xanthan gum and guar gum in water, adding cereals to the viscous solution and mixing them, and preparing a food composition for retort; and a food composition for retort obtained in the step The process which fills a retort container, seals and heat-pressurizes and sterilizes.
  12. 　キサンタンガム、グアガム、及び水を含む粘性溶液の、穀類を含むレトルト用食品組成物の製造のための使用。 Use of a viscous solution containing xanthan gum, guar gum and water for the production of a food composition for retort containing cereals.
PCT/JP2014/055773 2013-03-07 2014-03-06 Cereal-grains-containing food composition for retort food WO2014136875A1 (en)

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JP2016189727A (en) * 2015-03-31 2016-11-10 ポッカサッポロフード＆ビバレッジ株式会社 Instant dried porridge containing grain as main raw materials and manufacturing method therefor
JP7495619B2 (en) 2020-10-29 2024-06-05 ユーハ味覚糖株式会社 Mochi barley-containing retort pouched food and its manufacturing method

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JPS52136934A (en) * 1976-05-11 1977-11-16 Sanei Kagaku Kogyo Kk Processed boiled rice food
JPH0423973A (en) * 1990-05-16 1992-01-28 Ajinomoto Co Inc Retort packed food having fixed ingredient
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JP2016165258A (en) * 2015-03-10 2016-09-15 鳥越製粉株式会社 Production method of processed food
JP2016189727A (en) * 2015-03-31 2016-11-10 ポッカサッポロフード＆ビバレッジ株式会社 Instant dried porridge containing grain as main raw materials and manufacturing method therefor
JP7495619B2 (en) 2020-10-29 2024-06-05 ユーハ味覚糖株式会社 Mochi barley-containing retort pouched food and its manufacturing method

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