WO2024090543A1 - Retort-pouch molded food - Google Patents

Retort-pouch molded food Download PDF

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WO2024090543A1
WO2024090543A1 PCT/JP2023/038837 JP2023038837W WO2024090543A1 WO 2024090543 A1 WO2024090543 A1 WO 2024090543A1 JP 2023038837 W JP2023038837 W JP 2023038837W WO 2024090543 A1 WO2024090543 A1 WO 2024090543A1
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retort
barley
pouch
oats
content
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PCT/JP2023/038837
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French (fr)
Japanese (ja)
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進介 北中
亜衣 藤井
潔 鈴木
泰正 山田
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ユーハ味覚糖株式会社
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Publication of WO2024090543A1 publication Critical patent/WO2024090543A1/en

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    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Definitions

  • the present invention relates to a retort pouch-formed food product made primarily from barley and/or oats. More specifically, the present invention relates to a retort pouch-formed food product made primarily from barley and/or oats, formed into a loaf that can be eaten as is at room temperature.
  • Barley and oats are richer in dietary fiber than white rice, and are widely used as health ingredients, either mixed with white rice or eaten as a substitute for white rice. Recently, retort pouch foods have been released on the market, in which barley and oats are retorted so that they can be eaten as is without heating. However, the starch in barley and oats ages over time and the texture deteriorates, so their long-term storage stability is insufficient.
  • Patent Documents 1 and 2 Several retort products using barley or oats have been proposed so far (for example, Patent Documents 1 and 2). However, none of them were designed to be stored for a long period of time and eaten as is, nor was there any mention of this.
  • Patent Document 3 a retort pouched food product containing glutinous barley and glucomannan.
  • the texture changes after long-term storage of about 12 months from production, so the long-term storage stability is not sufficient.
  • Patent Document 4 technology is known for preventing the aging of cooked rice and improving its texture.
  • the aging prevention effect has only been confirmed when the rice is stored in a refrigerator for about 1 to 4 days, and the effect when the rice is stored at room temperature for a long period of about 12 months is unknown.
  • the object of the present invention is to provide a retort pouch food product that is made from highly nutritious barley and/or oats and can be eaten directly from the retort pouch, and that has excellent long-term storage properties.
  • the inventors conducted extensive research to solve the above problems and, as a result, surprisingly discovered that by adding oligosaccharides, gelling agents, and fats and oils to a retort pouched food product made by retorting barley and/or oats, the texture of the barley and/or oats at the time of production can be maintained for a long period of time, thus completing the present invention.
  • the gist of the present invention is (1) A retort pouch-formed food product containing barley and/or oats, oligosaccharides, a gelling agent, fats and oils, and water; (2) The retort pouch-formed food according to (1), wherein the gelling agent is one or more selected from glucomannan, psyllium and gellan gum.
  • the retort pouched food of the present invention is a food that can be eaten immediately after being removed from the retort pouch without heating, and maintains a moderate softness and chewy texture even when stored in the retort pouch at room temperature for a long period of time, such as 12 months.
  • FIG. 1 is a schematic diagram of the retort pouched food product obtained in Example 1.
  • the retort pouch molded food product of the present invention is described in detail below.
  • the retort pouch food of the present invention refers to a retort pouch food defined in the "Retort Pouch Food Quality Labeling Standard (Notification of the Consumer Affairs Agency of Japan)" as "a container (limited to those having airtight and light-blocking properties) made of plastic film, metal foil, or a combination of these laminated together and molded into a bag or other shape, in which prepared food is packed, sealed by thermal fusion, and sterilized by pressurized heating.”
  • the pouch refers to the above-mentioned container
  • the retort pouch refers to a pouch that can be sterilized by heating and pressurization.
  • the retort pouch-molded food of the present invention is a molded product formed by retort processing, in which the food material in the retort pouch is sterilized by heating and pressure.
  • the "molded product” specifically refers to barley and/or oats that are bound together to form a single mass.
  • the retort pouch molded food of the present invention contains (a) barley and/or oats, (b) oligosaccharides, (c) a gelling agent, (d) fats and oils, and (e) water.
  • Barley and/or Oats Barley refers to the plant "barley” (scientific name: Hordeum vulgare) of the family Poaceae, and refers to its seeds.
  • the seeds are used in a granular state.
  • the seeds may be milled seeds from which the outer skin is removed, or may be seeds with the outer skin remaining.
  • the type of barley used in the present invention is not particularly limited, and examples thereof include two-row barley, six-row barley, naked barley, and Barley Max (super barley). Waxy barley, "mochi barley,” can also be used. As for the varieties of barley, any variety available in Japan can be used.
  • waxy barley examples include Daishimochi, Kirarimochi, Haneumamochi, Agrimochi, Waxy Fiber, White Fiber, Kusumochi Nijo, Yatomi Mochi, Murasaki Hayase Naked Barley, and Fukumi Fiber.
  • Oats are a plant of the genus Avena in the family Poaceae (scientific name: Avena sativa), also known as oats or wild oats.
  • any granular oats are acceptable, including, for example, "oat groats” where the husks are simply removed, “steel cut oats” where oat groats are finely broken, “rolled oats” where oat groats are steamed, pressed and dried, “quick oats” where rolled oats are finely broken down, and “instant oats” where rolled oats are heated and dried once.
  • the barley or oats may be used alone, or a mixture of barley and oats may be used.
  • the varieties of barley and oats may be used alone, or two or more varieties may be used in combination.
  • the content of barley and/or oats is preferably 20 to 45% by weight, more preferably 20 to 40% by weight, in terms of the physical properties of the resulting retort pouch-formed food product in a lump state and in terms of texture.
  • Oligosaccharides are oligomers in which 3 to 10 monosaccharides are linked by glycosidic bonds. Specific examples include maltooligosaccharides, galactooligosaccharides, fructooligosaccharides, lactose oligosaccharides, soybean oligosaccharides, xylooligosaccharides, and isomaltooligosaccharides. Among these, so-called trisaccharides to pentasaccharides in which 3 to 5 monosaccharides are linked are preferred, and those containing trisaccharides are more preferred. Specific examples include maltotriose, isomaltotriose, raffinose, and panose. In the retort pouched food product of the present invention, oligosaccharides are used for the purpose of inhibiting retrogradation of starch in barley and/or oats during long-term storage and maintaining an appropriate softness and chewy texture.
  • the content of oligosaccharides is 0.5 to 20% by weight, preferably 0.5 to 15% by weight, and more preferably 1 to 10% by weight, in terms of solid weight.
  • the content of the trisaccharide in the oligosaccharide is preferably 50% by weight or more.
  • Gelling agents are used to disperse barley and/or oats, prevent precipitation during the manufacturing process, and improve the texture and shape retention of the final product. If a thickening agent such as xanthan gum is used instead of a gelling agent, the product will be more likely to lose its shape after retort sterilization, and will not form a neat lump.
  • the gelling agent used in the present invention is not limited to gelling agents of food additives, and may be any agent that gels an aqueous solution by heating, for example, agar, konjac flour (glucomannan), psyllium, pectin, gellan gum, carrageenan, and other polysaccharides, gelatin, modified starch, etc. Among them, glucomannan, psyllium, gellan gum, and other polysaccharides are preferred in consideration of production suitability.
  • the gelling agent may be used alone or in combination of two or more kinds.
  • the content of the gelling agent is not particularly limited as long as it exerts a suitable thickening effect to prevent the precipitation of the barley and/or oats, and can solidify the contents of the retort pouch-formed food product into a lump in the final product without impairing its texture.
  • 0.1 to 3% by weight is preferable, and 0.3 to 2% by weight is more preferable.
  • the retort-pouch molded food of the present invention when it contains fats and oils, has the advantages of improving manufacturability and facilitating peeling of the final product from the retort pouch.
  • the fats and oils are not particularly limited as long as they can be used in foods, and examples thereof include vegetable fats and oils such as rapeseed oil, animal fats and oils such as lard, processed fats and oils, medium-chain fatty acid oils, etc. Among them, it is preferable to use fats and oils that are liquid at room temperature in terms of the production process and physical properties of the final product.
  • the above-mentioned oils and fats may be used alone or in combination of two or more.
  • the content of the oil or fat is preferably 0.5 to 7% by weight.
  • the amount of water in the retort-pouch molded food of the present invention is adjusted so as to achieve a desired texture.
  • the retort-pouch molded food of the present invention exhibits an appropriate softness and chewy texture by containing 50 to 75% by weight of water as a whole.
  • the water content refers to the total amount of water including not only the amount of water added but also the water derived from the barley and/or oats and other optional ingredients.
  • the moisture content may be determined by a calculation method based on the moisture content of each raw material, a vacuum drying method, a Karl Fischer method, an infrared absorption method, or the like.
  • the retort pouch molded food of the present invention may contain optional components such as other grains, beans, nuts, seeds, potatoes, meat, seafood, fruits, vegetables, dairy products, plant- or animal-derived extracts, carbohydrates, dietary fiber, salt, spices, herbs, seasonings, acidulants, flavorings, colorants, sweeteners, etc.
  • optional components such as other grains, beans, nuts, seeds, potatoes, meat, seafood, fruits, vegetables, dairy products, plant- or animal-derived extracts, carbohydrates, dietary fiber, salt, spices, herbs, seasonings, acidulants, flavorings, colorants, sweeteners, etc.
  • the retort pouch-shaped food of the present invention is sealed in a pouch and pressurized and heated to form a shaped product.
  • the shaped product may be any product in which the barley and/or oats are bound together to form a single mass as a whole.
  • the shape of the shaped product is not particularly limited, and examples of the shape include a cube having four or more sides, a roughly sphere, a roughly oval sphere, a roughly cylinder, a roughly triangular pyramid, a roughly prismatic column, a plate, a roughly prismatic column, a rod, a roughly oval sphere, etc., depending on the internal shape of the pouch.
  • the retort pouched food product of the present invention is produced by mixing and dispersing barley and/or oats, oligosaccharides, a gelling agent, and fats and oils in water, filling the resulting viscous liquid raw material mixture into a pouch, and sterilizing it by retort heat.
  • the pouch used in the present invention may be a container made of plastic film, metal foil, or a combination of these in multiple layers, formed into a bag or other shape, such as a flat bag or a standing pouch.
  • the retort heat sterilization may be carried out using a pressurized heat treatment method known in the manufacture of retort foods, such as a method in which a pouch filled with the viscous liquid raw material mixture and sealed inside is placed in a pressurized heating vessel and heated with steam or pressurized hot water at 100°C or higher.
  • the heating temperature may be, for example, 110 to 130°C for 10 to 60 minutes.
  • the barley and/or oats are then allowed to cool at room temperature, causing them to bond together and solidify into a single lump.
  • the retort pouched food obtained in this manner is a highly nutritious food with excellent portability and convenience, as it can be taken out of the retort pouch as a single mass of bound barley and/or oats and eaten as is at room temperature, and it is a food that can maintain the appropriate softness and chewy texture like rice for a long period of time, such as about 12 months.
  • Example 1 Water was placed in a tank equipped with stirring blades, and a mixture of gelling agent and fats and oils was added thereto and dispersed in water to prepare an emulsion. Next, barley (glutinous barley) and oligosaccharide syrup (product name: Puretose L, 55% by weight of trisaccharide (maltotriose) in carbohydrates, Bx.75, manufactured by Gun-ei Chemical Industry Co., Ltd.) were added to the emulsion and mixed at room temperature to prepare a viscous liquid raw material mixture.
  • barley glutinous barley
  • oligosaccharide syrup product name: Puretose L, 55% by weight of trisaccharide (maltotriose) in carbohydrates, Bx.75, manufactured by Gun-ei Chemical Industry Co., Ltd.
  • Examples 2 to 7 A retort pouch molded food product was obtained in the same manner as in Example 1, except that the components were used according to the composition shown in Table 1.
  • ⁇ Has a pleasant texture similar to chewy white rice.
  • ⁇ Hard, crumbly and brittle, with an undesirable texture for rice.
  • the retort pouch foods obtained in Examples 1 to 7 maintained a suitable softness and chewy texture even after 12 months at room temperature after production.
  • the retort pouch foods obtained in Comparative Examples 1 to 10 had a crumbly and brittle texture after 12 months at room temperature from the time of production due to the progress of retrogradation of the starch contained in the glutinous barley, oats, or white rice.
  • Retort pouch molded food 2. Barley or oat grains 3. Retort pouch

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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Abstract

A retort-pouch molded food that contains barley and/or oat, an oligosaccharide, a gelling agent, an oil or fat, and water. The gelling agent may be one or more selected from glucomannan, psyllium and gellan gum. In the retort-pouch molded food, the barley and/or oat content may be 20-45 wt%, the oligosaccharide content may be 0.5-20 wt%, the gelling agent content may be 0.1-3 wt%, the oil or fat content may be 0.5-7 wt%, and the water content may be 50-75 wt%.

Description

レトルトパウチ成形食品Retort pouch food
　本発明は、大麦及び／又はオーツ麦を主原料としたレトルトパウチ成形食品に関する。より詳細には、大麦及び／又はオーツ麦を主原料とし、常温でそのまま食べられる一塊に成形されたレトルトパウチ成形食品に関する。 The present invention relates to a retort pouch-formed food product made primarily from barley and/or oats. More specifically, the present invention relates to a retort pouch-formed food product made primarily from barley and/or oats, formed into a loaf that can be eaten as is at room temperature.
　大麦やオーツ麦は、白米に比べて食物繊維が豊富で、白米と混ぜたり白米の代わりとしてそのままで食べられたりと、健康素材として広く利用されている。最近では、大麦やオーツ麦を加熱せずにそのまま食べられるようにレトルト加熱加工した、レトルトパウチ食品も上市されている。しかし、大麦やオーツ麦の澱粉は経時的に老化し、食感が劣化するため、長期保存性が十分ではなかった。 Barley and oats are richer in dietary fiber than white rice, and are widely used as health ingredients, either mixed with white rice or eaten as a substitute for white rice. Recently, retort pouch foods have been released on the market, in which barley and oats are retorted so that they can be eaten as is without heating. However, the starch in barley and oats ages over time and the texture deteriorates, so their long-term storage stability is insufficient.
　これまでに、大麦やオーツ麦を使ったレトルト製品はいくつか提案されている（例えば、特許文献１、２）。しかし、いずれも長期保存してそのまま食べることを想定しておらず言及もされていなかった。 　Several retort products using barley or oats have been proposed so far (for example, Patent Documents 1 and 2). However, none of them were designed to be stored for a long period of time and eaten as is, nor was there any mention of this.
　本発明者らも、もち麦及びグルコマンナンを含有するレトルトパウチ成形食品を既に開発している（特許文献３）。しかし、製造から１２か月程度の長期保存をすると食感が変化するため、長期保存性が十分とは言えなかった。 The present inventors have already developed a retort pouched food product containing glutinous barley and glucomannan (Patent Document 3). However, the texture changes after long-term storage of about 12 months from production, so the long-term storage stability is not sufficient.
　また、米飯についての老化防止及び食感改善の技術は知られている（例えば、特許文献４）。しかし、１～４日程度の冷蔵保存時の老化防止効果しか確認されておらず、室温で１２か月程度の長期保存をした場合の効果は不明であった。 In addition, technology is known for preventing the aging of cooked rice and improving its texture (for example, Patent Document 4). However, the aging prevention effect has only been confirmed when the rice is stored in a refrigerator for about 1 to 4 days, and the effect when the rice is stored at room temperature for a long period of about 12 months is unknown.
特開２００２－１２８１５４号公報JP 2002-128154 A 特開２０２２－０８６０５４号公報JP 2022-086054 A 特開２０２２－０７２０６８号公報JP 2022-072068 A 特許第５６９４８１１号公報Japanese Patent No. 5694811
　本発明の目的は、栄養価の高い大麦及び／又はオーツ麦を、そのまますぐにレトルトパウチから直接食べられるように成形され、且つ長期保存性に優れるレトルトパウチ成形食品を提供することである。 The object of the present invention is to provide a retort pouch food product that is made from highly nutritious barley and/or oats and can be eaten directly from the retort pouch, and that has excellent long-term storage properties.
　本発明者らは、上記課題を解決すべく鋭意検討を行った結果、大麦及び／又はオーツ麦をレトルト加熱処理したレトルトパウチ成形食品において、オリゴ糖、ゲル化剤及び油脂を添加することによって、驚くべきことに、大麦及び／又はオーツ麦の製造時の食感を長期間維持することを見出し、本発明を完成させた。 The inventors conducted extensive research to solve the above problems and, as a result, surprisingly discovered that by adding oligosaccharides, gelling agents, and fats and oils to a retort pouched food product made by retorting barley and/or oats, the texture of the barley and/or oats at the time of production can be maintained for a long period of time, thus completing the present invention.
即ち、本発明の要旨は、
（１）大麦及び／又はオーツ麦、オリゴ糖、ゲル化剤、油脂並びに水を含有するレトルトパウチ成形食品、
（２）前記ゲル化剤が、グルコマンナン、サイリウム及びジェランガムから選ばれる１種以上である、前記（１）に記載のレトルトパウチ成形食品、
（３）大麦及び／又はオーツ麦の含有量が２０～４５重量％、オリゴ糖の含有量が０．５～２０重量％、ゲル化剤の含有量が０．１～３重量％、油脂の含有量が０．５～７重量％、水の含有量が５０～７５重量％である、前記（１）又は（２）に記載のレトルトパウチ成形食品、
（４）前記オリゴ糖中の三糖の含有量が５０重量％以上である、前記（１）～（３）のいずれかに記載のレトルトパウチ成形食品
に関する。 That is, the gist of the present invention is
(1) A retort pouch-formed food product containing barley and/or oats, oligosaccharides, a gelling agent, fats and oils, and water;
(2) The retort pouch-formed food according to (1), wherein the gelling agent is one or more selected from glucomannan, psyllium and gellan gum.
(3) The retort pouch molded food according to (1) or (2) above, in which the barley and/or oat content is 20 to 45% by weight, the oligosaccharide content is 0.5 to 20% by weight, the gelling agent content is 0.1 to 3% by weight, the oil content is 0.5 to 7% by weight, and the water content is 50 to 75% by weight.
(4) The retort-pouch molded food according to any one of (1) to (3) above, wherein the content of trisaccharides in the oligosaccharides is 50% by weight or more.
　本発明のレトルトパウチ成形食品は、レトルトパウチから取り出して加熱せずにそのまますぐに食べられる成形食品であり、適度な軟らかさともちもちとした食感が、レトルトパウチの状態で、室温で１２か月の長期間保存をした場合でも維持される食品である。 The retort pouched food of the present invention is a food that can be eaten immediately after being removed from the retort pouch without heating, and maintains a moderate softness and chewy texture even when stored in the retort pouch at room temperature for a long period of time, such as 12 months.
図１は、実施例１で得られたレトルトパウチ成形食品の概略図である。FIG. 1 is a schematic diagram of the retort pouched food product obtained in Example 1.
　以下、本発明のレトルトパウチ成形食品について詳述する。 The retort pouch molded food product of the present invention is described in detail below.
　本発明のレトルトパウチ成形食品は、「レトルトパウチ食品品質表示基準（日本国消費者庁告示）」にてレトルトパウチ食品として定義される「プラスチックフィルム若しくは金属はく又はこれらを多層に合わせたものを袋状その他の形状に成形した容器（気密性及び遮光性を有するものに限る。）に調製した食品を詰め、熱溶融により密封し、加圧加熱殺菌したもの」を指す。
　また、本発明において、パウチとは、前記容器をいい、レトルトパウチとは加圧加熱殺菌できるパウチをいう。 The retort pouch food of the present invention refers to a retort pouch food defined in the "Retort Pouch Food Quality Labeling Standard (Notification of the Consumer Affairs Agency of Japan)" as "a container (limited to those having airtight and light-blocking properties) made of plastic film, metal foil, or a combination of these laminated together and molded into a bag or other shape, in which prepared food is packed, sealed by thermal fusion, and sterilized by pressurized heating."
In the present invention, the pouch refers to the above-mentioned container, and the retort pouch refers to a pouch that can be sterilized by heating and pressurization.
　本発明のレトルトパウチ成形食品は、前記レトルトパウチ内にある食品素材を加熱加圧殺菌するレトルト加工により成形された成形物である。本発明において「成形物」とは、具体的には大麦及び／又はオーツ麦どうしが結着して一塊の状態になっているものを指す。 The retort pouch-molded food of the present invention is a molded product formed by retort processing, in which the food material in the retort pouch is sterilized by heating and pressure. In the present invention, the "molded product" specifically refers to barley and/or oats that are bound together to form a single mass.
　本発明のレトルトパウチ成形食品は、（ａ）大麦及び／又はオーツ麦、（ｂ）オリゴ糖、（ｃ）ゲル化剤、（ｄ）油脂及び（ｅ）水を含有する。 The retort pouch molded food of the present invention contains (a) barley and/or oats, (b) oligosaccharides, (c) a gelling agent, (d) fats and oils, and (e) water.
（ａ）大麦及び／又はオーツ麦
　大麦とは、イネ科の植物「大麦」（学名：Ｈｏｒｄｅｕｍ　ｖｕｌｇａｒｅ）をいい、その種子のことである。本発明では当該種子を粒状の状態で使用する。
　前記種子は、外皮を取り除く搗精されたものでもよいし、外皮が残っているものでもよい。
　本発明で使用する大麦の種類については、特に制限はなく、例えば、二条大麦、六条大麦、裸麦、バーリーマックス（スーパー大麦）、等が挙げられる。また、もち性の大麦「もち麦」も使用できる。前記大麦の品種については、例えば、日本で入手可能な品種であればいずれも使用可能である。例えば、もち麦であれば、ダイシモチ、キラリモチ、はねうまもち、あぐりもち、ワキシーファイバー、ホワイトファイバー、くすもち二条、弥冨モチ、紫早生裸麦、フクミファイバー等が挙げられる。
　オーツ麦とは、燕麦（エンバク）、カラスムギとも呼ばれるイネ科カラスムギ属の植物（学名：Ａｖｅｎａ　ｓａｔｉｖａ）である。粒状のオーツ麦であればどのようなものでもよく、例えば、もみ殻を取り除いただけの「オートグローツ」、オートグローツを細かく割った「スティールカットオーツ」、オートグローツを蒸して圧扁し乾燥させた「ロールドオーツ」、ロールドオーツを細かくした「クイックオーツ」、ロールドオーツを一度加熱し乾燥させた「インスタントオーツ」等が挙げられる。
　本発明のレトルトパウチ成形食品において、前記大麦又はオーツ麦をそれぞれ単独で使用してもよいし、大麦及びオーツ麦を混合して使用してもよい。また、大麦及びオーツ麦の品種も単独の品種で使用してもよいし、２種以上の品種を混合して使用してもよい。 (a) Barley and/or Oats Barley refers to the plant "barley" (scientific name: Hordeum vulgare) of the family Poaceae, and refers to its seeds. In the present invention, the seeds are used in a granular state.
The seeds may be milled seeds from which the outer skin is removed, or may be seeds with the outer skin remaining.
The type of barley used in the present invention is not particularly limited, and examples thereof include two-row barley, six-row barley, naked barley, and Barley Max (super barley). Waxy barley, "mochi barley," can also be used. As for the varieties of barley, any variety available in Japan can be used. For example, the types of waxy barley include Daishimochi, Kirarimochi, Haneumamochi, Agrimochi, Waxy Fiber, White Fiber, Kusumochi Nijo, Yatomi Mochi, Murasaki Hayase Naked Barley, and Fukumi Fiber.
Oats are a plant of the genus Avena in the family Poaceae (scientific name: Avena sativa), also known as oats or wild oats. Any granular oats are acceptable, including, for example, "oat groats" where the husks are simply removed, "steel cut oats" where oat groats are finely broken, "rolled oats" where oat groats are steamed, pressed and dried, "quick oats" where rolled oats are finely broken down, and "instant oats" where rolled oats are heated and dried once.
In the retort-pouched food product of the present invention, the barley or oats may be used alone, or a mixture of barley and oats may be used. Also, the varieties of barley and oats may be used alone, or two or more varieties may be used in combination.
　本発明のレトルトパウチ成形食品において、大麦及び／又はオーツ麦の含有量は、得られるレトルトパウチ成形食品が一塊状の状態になる物性面の観点と食感の点から、固形重量として２０～４５重量％が好ましく、２０～４０重量％がより好ましい。 In the retort pouch-formed food product of the present invention, the content of barley and/or oats is preferably 20 to 45% by weight, more preferably 20 to 40% by weight, in terms of the physical properties of the resulting retort pouch-formed food product in a lump state and in terms of texture.
（ｂ）オリゴ糖
　オリゴ糖は、単糖がグリコシド結合によって３～１０個結合したオリゴマーである。具体的にはマルトオリゴ糖、ガラクトオリゴ糖、フラクトオリゴ糖、乳果オリゴ糖、大豆オリゴ糖、キシロオリゴ糖、イソマルトオリゴ糖等が挙げられる。その中でも単糖が３～５個結合した、いわゆる三～五糖であることが好ましく、三糖を含有することがより好ましい。具体的には、マルトトリオース、イソマルトトリオース、ラフィノース、パノース等が挙げられる。
　本発明のレトルトパウチ成形食品において、オリゴ糖は、大麦及び／又はオーツ麦の長期間保存時の澱粉の老化を抑制し、適度な軟らかさともちもちとした食感を維持する目的で用いる。 (b) Oligosaccharides Oligosaccharides are oligomers in which 3 to 10 monosaccharides are linked by glycosidic bonds. Specific examples include maltooligosaccharides, galactooligosaccharides, fructooligosaccharides, lactose oligosaccharides, soybean oligosaccharides, xylooligosaccharides, and isomaltooligosaccharides. Among these, so-called trisaccharides to pentasaccharides in which 3 to 5 monosaccharides are linked are preferred, and those containing trisaccharides are more preferred. Specific examples include maltotriose, isomaltotriose, raffinose, and panose.
In the retort pouched food product of the present invention, oligosaccharides are used for the purpose of inhibiting retrogradation of starch in barley and/or oats during long-term storage and maintaining an appropriate softness and chewy texture.
　本発明のレトルトパウチ成形食品において、オリゴ糖の含有量は、固形重量として０．５～２０重量％であればよく、好ましくは０．５～１５重量％であり、より好ましくは１～１０重量％である。
　また、前記オリゴ糖が三糖を含有する場合には、三糖の含有量は、オリゴ糖中の５０重量％以上であることが好ましい。 In the retort pouched food product of the present invention, the content of oligosaccharides is 0.5 to 20% by weight, preferably 0.5 to 15% by weight, and more preferably 1 to 10% by weight, in terms of solid weight.
When the oligosaccharide contains a trisaccharide, the content of the trisaccharide in the oligosaccharide is preferably 50% by weight or more.
（ｂ）ゲル化剤
　ゲル化剤は、大麦及び／又はオーツ麦を分散させ、製造工程での沈殿を防止し、最終製品の食感や保形性を良くする目的で用いる。ゲル化剤を使用せず、例えば、キサンタンガム等のような増粘剤を用いた場合は、沈殿防止の効果は出るものの、レトルト加熱殺菌後に形が崩れやすく、きれいな一塊状にならない。 (b) Gelling Agent Gelling agents are used to disperse barley and/or oats, prevent precipitation during the manufacturing process, and improve the texture and shape retention of the final product. If a thickening agent such as xanthan gum is used instead of a gelling agent, the product will be more likely to lose its shape after retort sterilization, and will not form a neat lump.
　本発明で使用するゲル化剤は、食品添加物のゲル化剤に限定されず、加熱によって水溶液がゲル化するものであればよく、例えば、寒天、こんにゃく粉（グルコマンナン）、サイリウム、ペクチン、ジェランガム、カラギーナン等の多糖類、ゼラチン、加工澱粉、等が挙げられる。中でもグルコマンナン、サイリウム、ジェランガム等の多糖類が、製造適正を考慮すると好ましい。
　前記ゲル剤は、１種のみを使用してもよく、また、２種以上を混合して使用してもよい。 The gelling agent used in the present invention is not limited to gelling agents of food additives, and may be any agent that gels an aqueous solution by heating, for example, agar, konjac flour (glucomannan), psyllium, pectin, gellan gum, carrageenan, and other polysaccharides, gelatin, modified starch, etc. Among them, glucomannan, psyllium, gellan gum, and other polysaccharides are preferred in consideration of production suitability.
The gelling agent may be used alone or in combination of two or more kinds.
　本発明のレトルトパウチ成形食品において、ゲル化剤の含有量は、大麦及び／又はオーツ麦の沈殿を防止する適度な増粘効果を発揮し、かつ最終製品でレトルトパウチ成形食品の内容物を一塊状に固めてその食感を損なわない範囲にすることができれば特に限定はなく、例えば、０．１～３重量％が好ましく、０．３～２重量％がより好ましい。 In the retort pouch-formed food product of the present invention, the content of the gelling agent is not particularly limited as long as it exerts a suitable thickening effect to prevent the precipitation of the barley and/or oats, and can solidify the contents of the retort pouch-formed food product into a lump in the final product without impairing its texture. For example, 0.1 to 3% by weight is preferable, and 0.3 to 2% by weight is more preferable.
（ｃ）油脂
　本発明のレトルトパウチ成形食品は、油脂を含有すると、製造適正が良くなり、かつ最終製品のレトルトパウチからの剥がれが良くなるという利点がある。
　前記油脂としては、食品に使用できるものであれば特に限定はないが、例えば、菜種油等の植物性油脂、ラード等の動物性油脂、加工油脂、中鎖脂肪酸油等が挙げられる。中でも室温で液体状の油脂を使用することが、製造工程や最終製品の物性の面で好ましい。
　前記油脂は、１種のみを使用してもよく、また２種以上を混合して使用してもよい。 (c) Fats and Oils The retort-pouch molded food of the present invention, when it contains fats and oils, has the advantages of improving manufacturability and facilitating peeling of the final product from the retort pouch.
The fats and oils are not particularly limited as long as they can be used in foods, and examples thereof include vegetable fats and oils such as rapeseed oil, animal fats and oils such as lard, processed fats and oils, medium-chain fatty acid oils, etc. Among them, it is preferable to use fats and oils that are liquid at room temperature in terms of the production process and physical properties of the final product.
The above-mentioned oils and fats may be used alone or in combination of two or more.
　本発明のレトルトパウチ成形食品において、前記油脂の含有量としては、０．５～７重量％が好ましい。 In the retort pouch food product of the present invention, the content of the oil or fat is preferably 0.5 to 7% by weight.
（ｄ）水
　本発明のレトルトパウチ成形食品は、目的の食感となるように水の量を調整する。本発明のレトルトパウチ成形食品は、例えば、水を全体の５０～７５重量％含有することで、適度な軟らかさともちもちとした食感が発揮される。
　前記の水の含有量とは、添加する水の量だけでなく、大麦及び／又はオーツ麦及びその他任意成分由来の水も合わせた合計の水分量を指す。
　前記水分量を調べる手段としては、各原料の水分量から計算する計算法や、減圧乾燥法、カールフィッシャー法、赤外線吸収法等を用いればよい。 (d) Water The amount of water in the retort-pouch molded food of the present invention is adjusted so as to achieve a desired texture. For example, the retort-pouch molded food of the present invention exhibits an appropriate softness and chewy texture by containing 50 to 75% by weight of water as a whole.
The water content refers to the total amount of water including not only the amount of water added but also the water derived from the barley and/or oats and other optional ingredients.
The moisture content may be determined by a calculation method based on the moisture content of each raw material, a vacuum drying method, a Karl Fischer method, an infrared absorption method, or the like.
（ｅ）その他任意成分
　本発明のレトルトパウチ成形食品には、前記（ａ）～（ｄ）に記載の成分の他に、その他の穀物類、豆類、種実類、イモ類、肉類、魚介類、果物類、野菜類、乳製品、植物又は動物由来のエキス類、糖質、食物繊維、食塩、スパイス、ハーブ、調味料、酸味料、香料、着色料、甘味料等の任意成分を含有してもよい。これらの任意成分を適宜選択して物性や風味を調整することで、前記レトルトパウチ成形食品に幅広い嗜好性を付与することができる。
　なお、前記任意成分は、レトルトパウチ成形食品の嗜好性や物理化学的安定性に悪影響を与えない範囲で使用すればよく、任意成分の含有量については特に限定はない。 (e) Other Optional Components In addition to the components described in (a) to (d) above, the retort pouch molded food of the present invention may contain optional components such as other grains, beans, nuts, seeds, potatoes, meat, seafood, fruits, vegetables, dairy products, plant- or animal-derived extracts, carbohydrates, dietary fiber, salt, spices, herbs, seasonings, acidulants, flavorings, colorants, sweeteners, etc. By appropriately selecting these optional components to adjust the physical properties and flavor, the retort pouch molded food can be given a wide range of preferences.
The optional ingredients may be used within a range that does not adversely affect the palatability or physicochemical stability of the retort pouched food, and there are no particular limitations on the content of the optional ingredients.
　本発明のレトルトパウチ成形食品は、パウチに封入されて、加圧加熱されることで、成形物となっている。
　前記成形物は、大麦及び／又はオーツ麦どうしが結着されて、全体として一塊状になっている状態であればよい。成形物の形状については、特に限定はなく、パウチの内部形状に合わせて、四面以上の立方体状、略球状、略楕円球状、略円柱状、略三角錐状、略角柱状、板状、略角柱状、棒状、略楕円球状等が挙げられる。 The retort pouch-shaped food of the present invention is sealed in a pouch and pressurized and heated to form a shaped product.
The shaped product may be any product in which the barley and/or oats are bound together to form a single mass as a whole. The shape of the shaped product is not particularly limited, and examples of the shape include a cube having four or more sides, a roughly sphere, a roughly oval sphere, a roughly cylinder, a roughly triangular pyramid, a roughly prismatic column, a plate, a roughly prismatic column, a rod, a roughly oval sphere, etc., depending on the internal shape of the pouch.
　本発明のレトルトパウチ成形食品は、大麦及び／又はオーツ麦、オリゴ糖、ゲル化剤、油脂を水に混合・分散させ、得られた粘性液状の原料混合物をパウチに充填してレトルト加熱殺菌することによって製造される。 The retort pouched food product of the present invention is produced by mixing and dispersing barley and/or oats, oligosaccharides, a gelling agent, and fats and oils in water, filling the resulting viscous liquid raw material mixture into a pouch, and sterilizing it by retort heat.
　本発明に使用するパウチとしては、プラスチックフィルム若しくは金属箔又はこれらを多層に合わせたものを袋状その他の形状に成形した容器であればよく、例えば、平袋、スタンディングパウチ等が挙げられる。 The pouch used in the present invention may be a container made of plastic film, metal foil, or a combination of these in multiple layers, formed into a bag or other shape, such as a flat bag or a standing pouch.
　前記レトルト加熱殺菌には、レトルト食品の製造で公知の加圧加熱処理方法を用いればよく、例えば、前記粘性液状の原料混合物を充填して封入したパウチを加圧加熱釜に入れて１００℃以上の蒸気や加圧熱水により加熱する方法が挙げられる。また、加熱温度としては、例えば、１１０～１３０℃で１０～６０分加熱することが挙げられる。そして、その後、室温で冷ますことで、大麦及び／又はオーツ麦どうしが結着されて一塊の状態に固化される。 The retort heat sterilization may be carried out using a pressurized heat treatment method known in the manufacture of retort foods, such as a method in which a pouch filled with the viscous liquid raw material mixture and sealed inside is placed in a pressurized heating vessel and heated with steam or pressurized hot water at 100°C or higher. The heating temperature may be, for example, 110 to 130°C for 10 to 60 minutes. The barley and/or oats are then allowed to cool at room temperature, causing them to bond together and solidify into a single lump.
　以上のようにして得られたレトルトパウチ成形食品は、大麦及び／又はオーツ麦どうしが結着された一塊の状態でレトルトパウチから取り出して常温でそのまま食べられる、携帯性・利便性に優れた栄養価の高い食品であり、ご飯のような適度な軟らかさともちもちとした食感を１２か月程度の長期間でも維持できる食品である。 The retort pouched food obtained in this manner is a highly nutritious food with excellent portability and convenience, as it can be taken out of the retort pouch as a single mass of bound barley and/or oats and eaten as is at room temperature, and it is a food that can maintain the appropriate softness and chewy texture like rice for a long period of time, such as about 12 months.
　以下、本発明を実施例により具体的に説明するが、本発明はこれらによって何ら制限されるものではない。 The present invention will be explained in detail below with reference to examples, but the present invention is not limited to these in any way.
（実施例１）
　攪拌羽根のついたタンクに水を入れ、そこにゲル化剤及び油脂を混合したものを投入し、水中に分散させて乳濁液を作製した。次いで、大麦（もち麦）及びオリゴ糖シロップ（商品名：ピュアトースＬ、糖質中の三糖（マルトトリオース）の割合５５重量％、Ｂｘ．７５、群栄化学工業株式会社製）を前記乳濁液に投入し、室温で混合して粘性液状の原料混合物を作製し、この粘性液状の原料混合物を１００ｍｍ×１３０ｍｍのサイズの平袋のパウチに６５ｇ充填し、封入した後、１２０℃で３０分間加圧加熱してレトルト殺菌することにより、レトルトパウチ成形食品を得た。図１に示すように、得られたレトルトパウチ成形食品はパウチから取り出すと厚み１１ｍｍの板状の一塊のもので、そのまま食べられるものとなった。なお、最終的なレトルトパウチ成形食品中の各原料の配合割合は表１に示した通りとなる。 Example 1
Water was placed in a tank equipped with stirring blades, and a mixture of gelling agent and fats and oils was added thereto and dispersed in water to prepare an emulsion. Next, barley (glutinous barley) and oligosaccharide syrup (product name: Puretose L, 55% by weight of trisaccharide (maltotriose) in carbohydrates, Bx.75, manufactured by Gun-ei Chemical Industry Co., Ltd.) were added to the emulsion and mixed at room temperature to prepare a viscous liquid raw material mixture. 65 g of this viscous liquid raw material mixture was filled into a flat pouch of 100 mm x 130 mm in size, sealed, and then pressurized and heated at 120°C for 30 minutes for retort sterilization to obtain a retort pouch-formed food. As shown in Figure 1, when the obtained retort pouch-formed food was taken out of the pouch, it was a plate-like lump with a thickness of 11 mm, and could be eaten as it was. The final blending ratio of each raw material in the retort pouch-formed food is as shown in Table 1.
（実施例２～７）
　表１に示す配合の通りに各成分を用いた以外は、実施例１と同様にしてレトルトパウチ成形食品を得た。 (Examples 2 to 7)
A retort pouch molded food product was obtained in the same manner as in Example 1, except that the components were used according to the composition shown in Table 1.
（比較例１～１０）
　表１に示す配合の通り、オリゴ糖を添加しないもの（比較例１、２）、オリゴ糖の代わりに他の糖質を添加したもの（比較例３、４）、オリゴ糖の代わりに澱粉老化防止剤を添加したもの（比較例５～９）、大麦のかわりに白米を用いたもの（比較例１０）を用いた以外は、実施例１と同様にして、レトルトパウチ成形食品を作製した。 (Comparative Examples 1 to 10)
As shown in Table 1, retort pouch molded foods were prepared in the same manner as in Example 1, except that no oligosaccharides were added (Comparative Examples 1 and 2), other carbohydrates were added instead of oligosaccharides (Comparative Examples 3 and 4), a starch retrogradation inhibitor was added instead of oligosaccharides (Comparative Examples 5 to 9), and white rice was used instead of barley (Comparative Example 10).
［試験例］長期保存試験
　実施例１～７及び比較例１～１０で得られたレトルトパウチ成形食品について、室温で１２ヶ月保存した後に、下記の評価項目に従い、官能評価を行った。結果を表１に示す。
　なお、官能評価は、３名のパネラーが行い、協議により結果を決定した。 [Test Example] Long-term storage test The retort pouch foods obtained in Examples 1 to 7 and Comparative Examples 1 to 10 were stored at room temperature for 12 months, and then subjected to a sensory evaluation according to the following evaluation items. The results are shown in Table 1.
The sensory evaluation was performed by three panelists, and the results were determined through discussion.
〇：もちもちとした白米ご飯のような心地よい食感である。
×：硬く、ボソボソとして脆く、ご飯として好ましくない食感である。 〇: Has a pleasant texture similar to chewy white rice.
×: Hard, crumbly and brittle, with an undesirable texture for rice.
　表１に示すように、実施例１～７で得られたレトルトパウチ成形食品は、室温で製造から１２ヶ月後でも、適度な柔らかさともちもちとした食感を維持していた。
　一方、比較例１～１０で得られたレトルトパウチ成形食品は、室温で製造から１２ヶ月後にはもち麦、オーツ麦又は白米に含まれる澱粉の老化が進行し、ボソボソとした脆い食感になってしまった。 As shown in Table 1, the retort pouch foods obtained in Examples 1 to 7 maintained a suitable softness and chewy texture even after 12 months at room temperature after production.
On the other hand, the retort pouch foods obtained in Comparative Examples 1 to 10 had a crumbly and brittle texture after 12 months at room temperature from the time of production due to the progress of retrogradation of the starch contained in the glutinous barley, oats, or white rice.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　１　レトルトパウチ成形食品
　２　大麦又はオーツ麦の粒
　３　レトルトパウチ
  1. Retort pouch molded food 2. Barley or oat grains 3. Retort pouch

Claims (4)

  1. 　大麦及び／又はオーツ麦、オリゴ糖、ゲル化剤、油脂並びに水を含有するレトルトパウチ成形食品。 A retort pouched food product containing barley and/or oats, oligosaccharides, a gelling agent, fats and oils, and water.
  2. 　前記ゲル化剤が、グルコマンナン、サイリウム及びジェランガムから選ばれる１種以上である、請求項１に記載のレトルトパウチ成形食品。 The retort pouch molded food according to claim 1, wherein the gelling agent is one or more selected from glucomannan, psyllium, and gellan gum.
  3. 　大麦及び／又はオーツ麦の含有量が２０～４５重量％、オリゴ糖の含有量が０．５～２０重量％、ゲル化剤の含有量が０．１～３重量％、油脂の含有量が０．５～７重量％、水の含有量が５０～７５重量％である、請求項１又は２に記載のレトルトパウチ成形食品。 The retort pouch molded food according to claim 1 or 2, in which the barley and/or oat content is 20-45% by weight, the oligosaccharide content is 0.5-20% by weight, the gelling agent content is 0.1-3% by weight, the oil content is 0.5-7% by weight, and the water content is 50-75% by weight.
  4. 　前記オリゴ糖中の三糖の含有量が５０重量％以上である、請求項１又は２に記載のレトルトパウチ成形食品。
          3. The retort pouch molded food according to claim 1, wherein the content of trisaccharides in the oligosaccharides is 50% by weight or more.
PCT/JP2023/038837 2022-10-28 2023-10-27 Retort-pouch molded food WO2024090543A1 (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022072068A (en) * 2020-10-29 2022-05-17 ユーハ味覚糖株式会社 Glutinous wheat-containing retort pouch molded food product, and method for producing the same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022072068A (en) * 2020-10-29 2022-05-17 ユーハ味覚糖株式会社 Glutinous wheat-containing retort pouch molded food product, and method for producing the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Mochi Mugi that can be used as is", HAKUBAKU, 1 March 2014 (2014-03-01), XP093165653, Retrieved from the Internet <URL:https://www.hakubaku.co.jp/products/barley/206/> *
OTSUKA FOODS CO., LTD.: "Mannan Gohan with Glutinous Barley and Brown Rice 150g. ", YODOBASHI.COM, 16 September 2022 (2022-09-16), XP093165658, Retrieved from the Internet <URL:https://www.yodobashi.com/product/100000001007241018/> *

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