Retort pouch shaped food

Abstract

The invention provides a retort pouch shaped food containing barley and / or oat, oligosaccharide, a gelling agent, fat and oil, and water. The gelling agent may be one or more substances selected from the group consisting of glucomannan, plantain seed gum, and gellan gum. In the retort pouch shaped food, the content of barley and / or oat may be 20-45% by weight, the content of oligosaccharide may be 0.5-20% by weight, the content of gelling agent may be 0.1-3% by weight, the content of fat and oil may be 0.5-7% by weight, and the content of water may be 50-75% by weight.

Description

Technical Field

[0001] The present invention relates to a retort pouch - formed food mainly made of barley and / or oats. More specifically, it relates to a retort pouch - formed food that is formed into a single piece and can be directly eaten at room temperature, with barley and / or oats as the main raw materials. Background Art

[0002] Barley and oats are richer in dietary fiber than white rice. They can be mixed with white rice or directly eaten instead of white rice, and have been widely used as healthy foods. Recently, retort pouch foods that have been subjected to steaming and heating processes have been put on the market for direct consumption without heating barley and oats. However, the starch in barley and oats ages over time, resulting in a deteriorated taste, so the long - term storage stability is insufficient.

[0003] So far, several retort products using barley or oats have been proposed (for example, Patent Documents 1 and 2). However, direct consumption after long - term storage has not been envisioned or mentioned.

[0004] The inventors of the present invention have developed a retort pouch - formed food containing waxy wheat and glucomannan (Patent Document 3). However, when stored for about 12 months after manufacturing, the taste changes, so the long - term storage stability cannot be said to be sufficient.

[0005] In addition, techniques for preventing the aging of rice and improving the taste are known (for example, Patent Document 4). However, the anti - aging effect has only been confirmed when stored refrigerated for about 1 - 4 days, and the effect when stored at room temperature for about 12 months is not clear.

[0006] Prior Art Documents

[0007] Patent Documents

[0008] Patent Document 1: Japanese Patent Application Laid - Open No. 2002 - 128154

[0009] Patent Document 2: Japanese Patent Application Laid - Open No. 2022 - 086054

[0010] Patent Document 3: Japanese Patent Application Laid - Open No. 2022 - 072068

[0011] Patent Document 4: Japanese Patent No. 5694811 Summary of the Invention

[0012] Technical Problem to be Solved by the Invention

[0013] An object of the present invention is to provide a retort pouch - formed food in which highly nutritious barley and / or oats are formed into a form that can be directly taken out of the retort pouch and eaten immediately as it is, and which has excellent long - term storage stability.

[0014] Technical solutions for solving technical problems

[0015] In order to solve the above technical problems, the inventors of the present invention conducted careful research and surprisingly found that by adding oligosaccharides, gelling agents and oils to the cooked bag-shaped food obtained by subjecting barley and / or oats to cooking and heating treatment, the taste during the production of barley and / or oats can be maintained for a long time, thus completing the present invention.

[0016] That is, the gist of the present invention relates to the following inventions:

[0017] (1) A cooked bag-shaped food containing barley and / or oats, oligosaccharides, gelling agents, oils and water.

[0018] (2) The cooked bag-shaped food according to (1) above, wherein the gelling agent is one or more selected from glucomannan, psyllium gum and gellan gum.

[0019] (3) The cooked bag-shaped food according to (1) or (2) above, wherein the content of barley and / or oats is 20 to 45% by weight, the content of oligosaccharides is 0.5 to 20% by weight, the content of gelling agent is 0.1 to 3% by weight, the content of oil is 0.5 to 7% by weight, and the content of water is 50 to 75% by weight.

[0020] (4) The cooked bag-shaped food according to any one of (1) to (3) above, wherein the content of trisaccharides in the oligosaccharides is 50% by weight or more.

[0021] Advantages of the invention

[0022] The cooked bag-shaped food of the present invention is a shaped food that is taken out of the cooked bag and eaten directly without heating. It is a food that can maintain an appropriate softness and sticky texture even when stored at room temperature for 12 months in the state of the cooked bag. Description of the drawings

[0023] Figure 1 It is a schematic diagram of the cooked bag-shaped food obtained in Example 1. Detailed description of the invention

[0024] Hereinafter, the cooked bag-shaped food of the present invention will be described in detail.

[0025] The cooked bag-shaped food of the present invention refers to "the food filled in a container (not limited to an airtight and light-shielding container) formed by molding a plastic film, a metal foil, or a multilayer combination of these into a bag shape or other shape, and obtained by heat-sealing by thermal melting and subjecting to pressure heating and sterilization" as defined for cooked bag foods in the "Quality Labeling Standards for Cooked Bag Foods (Notice of the Consumer Affairs Agency of Japan)".

[0026] In addition, in the present invention, a bag refers to the above-mentioned container, and a retort pouch refers to a bag capable of retort sterilization.

[0027] The retort pouch-shaped food of the present invention is a formed product obtained by subjecting the food material in the above-mentioned retort pouch to retort processing of heating and pressurizing for sterilization. In the present invention, the "formed product" specifically refers to an article in a state where barley and / or oats are bonded to each other to form a whole block.

[0028] The retort pouch-shaped food of the present invention contains (a) barley and / or oats, (b) oligosaccharide, (c) gelatinizer, (d) oil and fat, and (e) water.

[0029] (a) Barley and / or oats

[0030] Barley refers to the plant "barley" (scientific name: Hordeum vulgare) of the Gramineae family, and is its seed. In the present invention, the seed is used in a granular state.

[0031] The above-mentioned seed may be refined by removing the husk, or may have the husk remaining.

[0032] Regarding the variety of barley used in the present invention, there is no particular limitation. For example, two-row barley, six-row barley, naked barley, BARLEYMax (super barley), etc. can be cited. In addition, waxy barley "glutinous barley" can also be used. Regarding the above-mentioned barley varieties, for example, as long as they are varieties that can be obtained in Japan, they can all be used. For example, as glutinous barley, Daishimochi, Kirarimochi, Haneumamochi, Agurimochi, Waxy fiber, White fiber, Kuzumochi two-row, Yafu Mochi, purple early-maturing naked barley, Fukumifiber, etc. can be cited.

[0033] Oat is a plant (scientific name: Avena sativa) of the genus Avena of the Gramineae family, which is called wild oat and crow oat. As long as it is granular oat, any kind of oat can be used. For example, "oatgroats" from which only the husk has been removed, "steel cut oats" obtained by chopping oatgroats, "rolled oats" obtained by steaming and flattening oatgroats and then drying them, "quick oats" obtained by crushing rolled oats, "instant oats" obtained by heating rolled oats once and then drying them, etc. can be cited.

[0034] In the retort pouch-formed food of the present invention, the above-mentioned barley or oats can be used alone or in combination. In addition, the barley and oats can be used as single varieties or in combination of two or more varieties.

[0035] In the retort pouch-formed food of the present invention, from the viewpoints of physical properties and texture such that the obtained retort pouch-formed food becomes a whole lump, the content of barley and / or oats is preferably 20 to 45% by weight, more preferably 20 to 40% by weight, based on the solid weight.

[0036] (b) Oligosaccharide

[0037] Oligosaccharides are oligomers formed by the glycosidic linkage of 3 to 10 monosaccharides. Specific examples include maltooligosaccharide, galactooligosaccharide, fructooligosaccharide, lactulose, soy oligosaccharide, xylooligosaccharide, isomaltooligosaccharide, etc. Among them, so-called tri- to pentasaccharides formed by the binding of 3 to 5 monosaccharides are preferred, and trisaccharides are more preferably contained. Specific examples include maltotriose, isomaltotriose, raffinose, panose, etc.

[0038] In the retort pouch-formed food of the present invention, oligosaccharides are used to inhibit the retrogradation of starch during the long-term storage of barley and / or oats and to maintain an appropriate softness and sticky texture.

[0039] In the retort pouch-formed food of the present invention, the content of oligosaccharides may be 0.5 to 20% by weight, preferably 0.5 to 15% by weight, more preferably 1 to 10% by weight, based on the solid weight.

[0040] In addition, when the above-mentioned oligosaccharides contain trisaccharides, the content of trisaccharides in the oligosaccharides is preferably 50% by weight or more.

[0041] (b) Gelatinizer

[0042] The gelatinizer is used to disperse barley and / or oats, prevent precipitation during the manufacturing process, and improve the texture and shape retention of the final product. When a thickener such as xanthan gum is used instead of a gelatinizer, although it has the effect of preventing precipitation, the shape is likely to collapse after retort heating and sterilization, and a beautiful whole lump cannot be formed.

[0043] The gelatinizer used in the present invention is not limited to the gelatinizer for food additives, and any substance that can gel an aqueous solution by heating can be used. Examples include polysaccharides such as agar, konjac flour (glucomannan), psyllium seed gum, pectin, gellan gum, carrageenan, etc., gelatin, modified starch, etc. Among them, polysaccharides such as glucomannan, psyllium seed gum, and gellan gum are preferred in consideration of manufacturing suitability.

[0044] The above-mentioned gelling agent can be used alone or in combination of two or more kinds.

[0045] In the retort pouch-shaped food of the present invention, the content of the gelling agent is not particularly limited as long as it can exhibit a moderate thickening effect to prevent the precipitation of barley and / or oats and solidify the content of the retort pouch-shaped food into a whole block in the final product without impairing its taste, and is preferably 0.1 to 3% by weight, more preferably 0.3 to 2% by weight.

[0046] (c) Oil

[0047] When the retort pouch-shaped food of the present invention contains oil, it has the advantages of good manufacturing suitability and good peelability of the final product from the retort pouch.

[0048] As the above-mentioned oil, as long as it is an oil that can be used in food, it is not particularly limited, and examples thereof include vegetable oils such as rapeseed oil, animal oils such as lard, processed oils, medium-chain fatty acid oils, and the like. Among them, from the viewpoints of manufacturing processes and physical properties of the final product, an oil that is liquid at room temperature is preferably used.

[0049] The above-mentioned oil can be used alone or in combination of two or more kinds.

[0050] In the retort pouch-shaped food of the present invention, the content of the above-mentioned oil is preferably 0.5 to 7% by weight.

[0051] (d) Water

[0052] Regarding the retort pouch-shaped food of the present invention, the amount of water is adjusted to achieve the target taste. For example, the retort pouch-shaped food of the present invention can exhibit appropriate softness and glutinous taste by containing 50 to 75% by weight of water in total.

[0053] The content of the above-mentioned water refers not only to the amount of added water but also to the total amount of water from barley and / or oats and other optional components added together.

[0054] As a method for investigating the above-mentioned water content, a calculation method based on the water content of each raw material, a vacuum drying method, a Karl Fischer titration method, an infrared absorption method, etc. can be used.

[0055] (e) Other optional components

[0056] In the cooked bag - formed food of the present invention, in addition to containing the components described in the above (a) to (d), it may also contain other components such as grains, legumes, seeds and fruits, tubers, meats, seafoods, fruits, vegetables, dairy products, extracts from plants or animals, carbohydrates, dietary fiber, table salt, spices, herbs, seasonings, acidulants, fragrances, colorants, sweeteners, etc. By appropriately selecting these optional components and adjusting the physical properties or flavors, a wide range of palatabilities can be imparted to the above - mentioned cooked bag - formed food.

[0057] In addition, the above - mentioned optional components can be used as long as they do not have an adverse effect on the palatability and physicochemical stability of the cooked bag - formed food. There is no particular limitation on the content of the optional components.

[0058] The cooked bag - formed food of the present invention is sealed in a bag and subjected to pressure heating to become a formed product.

[0059] The above - mentioned formed product only needs to be in a state where barley and / or oats are bonded to each other and form an integral block as a whole. There is no particular limitation on the shape of the formed product, and examples can include a cubic shape with four or more sides, a substantially spherical shape, a substantially ellipsoidal shape, a substantially cylindrical shape, a substantially triangular pyramid shape, a substantially prismatic shape, a plate shape, a substantially prismatic shape, a rod shape, a substantially ellipsoidal shape, etc., which match the internal shape of the bag.

[0060] Barley and / or oats, oligosaccharides, gelatinizing agents, and oils and fats are mixed and dispersed in water, and the obtained viscous liquid raw material mixture is filled into a bag and subjected to cooking, heating, and sterilization to manufacture the cooked bag - formed food of the present invention.

[0061] As the bag used in the present invention, any container obtained by forming a plastic film or a metal foil or a material formed by combining these in multiple layers into a bag shape or other shapes can be used. For example, flat bags, stand - up bags, etc. can be cited.

[0062] In the above - mentioned cooking, heating, and sterilization, as long as a well - known pressure heating treatment method in the manufacture of cooked foods is used, for example, a method of putting the bag filled and sealed with the above - mentioned viscous liquid raw material mixture into a pressure heating kettle and heating with steam or pressurized hot water at 100°C or higher can be cited. In addition, as the heating temperature, for example, heating at 110 - 130°C for 10 - 60 minutes can be cited. And then, it is cooled to room temperature so that barley and / or oats are bonded to each other and solidify into an integral block state.

[0063] The cooked bag - formed food obtained as described above is a food with high nutritional value, excellent portability and convenience, which can be taken out of the cooked bag in a state where barley and / or oats are bonded to each other into an integral block and can be directly eaten at room temperature. It is a food that can maintain an appropriate softness and sticky and glutinous texture even over a long period of about 12 months like cooked rice.

[0064] Example

[0065] Hereinafter, the present invention will be specifically described using examples, but the present invention is not limited by any of these examples.

[0066] (Example 1)

[0067] Water was added to a tank equipped with stirring blades, and a mixture obtained by mixing a gelling agent and fats and oils was put therein and dispersed in water to prepare an emulsion. Then, barley (glutinous barley) and oligosaccharide syrup (trade name: Puretose L, trisaccharide (maltotriose) ratio in carbohydrates 55% by weight, Bx. 75, manufactured by Gun Ei Chemical Industry Co., Ltd.) were put into the above emulsion and mixed at room temperature to prepare a viscous liquid raw material mixture. 65 g of the viscous liquid raw material mixture was filled into a bag of a flat bag having a size of 100 mm × 130 mm. After sealing, it was heated under pressure at 120 °C for 30 minutes for cooking and sterilization, thereby obtaining a cooked pouch-shaped food. As Figure 1 shown, when the obtained cooked pouch-shaped food was taken out of the bag, it was a plate-shaped whole food with a thickness of 11 mm and could be eaten directly. Among them, the mixing ratios of the respective raw materials in the final cooked pouch-shaped food are shown in Table 1.

[0068] (Examples 2 to 7)

[0069] Each component was used in the amounts shown in Table 1, and otherwise, the same operations as in Example 1 were carried out to obtain a cooked pouch-shaped food.

[0070] (Comparative Examples 1 to 10)

[0071] As shown in the mixing ratios in Table 1, oligosaccharides were not added (Comparative Examples 1 and 2), other carbohydrates were added in place of oligosaccharides (Comparative Examples 3 and 4), an anti-staling agent for starch was added in place of oligosaccharides (Comparative Examples 5 to 9), and polished rice was used in place of barley (Comparative Example 10). Otherwise, the same operations as in Example 1 were carried out to prepare a cooked pouch-shaped food.

[0072] [Test Example] Long-term storage test

[0073] For the cooked pouch-shaped foods obtained in Examples 1 to 7 and Comparative Examples 1 to 10, after storing at room temperature for 12 months, sensory evaluation was carried out according to the following evaluation items. The results are shown in Table 1.

[0074] Among them, the sensory evaluation was carried out by 3 panelists, and the results were determined according to an agreement.

[0075] 〇: A good texture like sticky glutinous cooked rice.

[0076] ×: Hard, dry and crispy, an undesirable texture for rice.

[0077] As shown in Table 1, the retort pouch-shaped foods obtained in Examples 1 to 7 maintained a moderate softness and a sticky texture even after being manufactured at room temperature for 12 months.

[0078] On the other hand, the retort pouch-shaped foods obtained in Comparative Examples 1 to 10 became dry and crispy as the starch contained in glutinous wheat, oats or white rice underwent retrogradation after being manufactured at room temperature for 12 months.

[0079] [Table 1]

[0080]

[0081] Symbol Explanation

[0082] 1: Retort pouch-shaped food; 2: Grain of barley or oats; 3: Retort pouch.

Claims

1. A cooked food in a retort pouch, characterized in that: It contains barley and / or oats, oligosaccharides, gelling agents, oils and fats, and water.

2. The cooked food in a retort pouch according to claim 1, characterized in that: The gelling agent is one or more selected from glucomannan, psyllium gum, and gellan gum.

3. The cooked food in a retort pouch according to claim 1 or 2, characterized in that: The content of barley and / or oats is 20 to 45% by weight, the content of oligosaccharides is 0.5 to 20% by weight, the content of gelling agents is 0.1 to 3% by weight, the content of oils and fats is 0.5 to 7% by weight, and the content of water is 50 to 75% by weight.

4. The cooked food in a retort pouch according to claim 1 or 2, characterized in that: The content of trisaccharides in the oligosaccharides is 50% by weight or more.

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