Heat-sterilized food composition packaged in container

Abstract

To provide a heat-sterilized food that exhibits an appearance showing pregelatinized grains, such as rice, distinctly and cleanly visible, and offers a texture comparable to that of standard heat-sterilized foods (e.g., cooked rice).SOLUTION: The present invention provides a heat-sterilized food composition packaged in a sealed container. The food composition contains pregelatinized grains containing pregelatinized starch, (a) thickening polysaccharides, and (b) one or more selected from the group consisting of dextrin, oils and fats, and emulsifiers.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a heat-sterilized packaged food composition that is sealed in a container. [Background technology]

[0002] For example, the following conventional techniques exist for obtaining retort pouch foods having a texture similar to that of ordinary heat-treated foods (for example, cooked rice). Japanese Patent Laid-Open Publication No. 62-228237 discloses staling-resistant cooked rice that uniformly retains gellan gum. Gellan gum is used to obtain cooked rice that is resistant to staling in an industrially advantageous manner, but when gellan gum is used to obtain heat-treated, sealed cooked rice in a container, the rice grains become slab-like and the texture becomes soggy (Comparative Example 1). Japanese Patent Laid-Open Publication No. 54-59347 discloses a method for producing instant rice porridge in a package, in which an aqueous solution of a starch hydrolysis product and rice are placed in a container and sterilized by pressure heating. Dextrin, a starch hydrolysis product, is used to prevent the rice grains from crumbling and the appearance and taste from deteriorating. However, when dextrin is used to obtain heat-treated packaged cooked rice, although many of the rice grains become distinct, some become platy, and the texture deteriorates unevenly, leaving the rice crumbly and with many areas not gelatinized (Comparative Example 2). Japanese Patent Laid-Open Publication No. 6-276938 discloses a loosening agent for retort grain foods, which contains an oil-in-water emulsion obtained by mixing edible fats and oils with an emulsifier. The use of the loosening agent for the oil-in-water emulsion improves the loosening properties of the food when it is removed from the retort pouch. However, when heat-treated packaged cooked rice is obtained using the oil-in-water emulsion, the rice is covered with a thin, viscous layer, but this is uneven, and the texture is sticky in the areas where the rice is not coated with oil (Comparative Example 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 62-228237 [Patent Document 2] Japanese Patent Application Publication No. 54-59347 [Patent Document 3] Japanese Patent Application Publication No. 6-276938 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to obtain a heat-sterilized food composition that has an appearance in which gelatinized processed products such as rice grains can be clearly and neatly identified and has a texture similar to that of ordinary heat-treated foods (e.g., cooked rice). [Means for solving the problem]

[0005] The present inventors have found that the above-mentioned problems can be solved by preparing a heat-treated food composition comprising a gelatinized product, (a) a thickening polysaccharide, and (b) one or more selected from the group consisting of dextrin, oils and fats, and emulsifiers. [1] A heat-sterilized container-packaged food composition sealed in a container, The containerized food composition comprises a pregelatinized processed product containing pregelatinized starch, (a) a thickening polysaccharide, and (b) one or more selected from the group consisting of dextrin, oils and fats, and emulsifiers. [2] The food composition according to [1], wherein the gelatinized processed product is cooked rice. [3] The food composition according to [1] or [2], wherein the thickening polysaccharide comprises one or more selected from the group consisting of gellan gum, xanthan gum, guar gum, and locust bean gum. [4] The food composition according to any one of [1] to [3] above, wherein the dextrin has a DE value of 2 to 20. [5] The food composition according to any one of [1] to [4] above, wherein the oil or fat is a liquid fat at room temperature. [6] The food composition according to any one of [1] to [5] above, wherein the emulsifier has an HLB value of 7 to 16. [7] The food composition according to any one of [1] to [6] above, wherein the water content of the food composition is 45 to 80% by mass and the fat and oil content is 0.3 to 3% by mass. [8] The food composition according to any one of [1] to [7] above, wherein the container is a flexible packaging bag. [9] A mixture preparation step of mixing materials including the following (1) to (3) to prepare a mixture; (1) Materials containing pregelatinized starch and / or non-pregelatinized starch (2) (a) thickening polysaccharides and (b) one or more selected from the group consisting of dextrin, fats and oils, and emulsifiers (3)Water A method for producing a containerized food composition, comprising: a heat sterilization step of filling a container with the mixture obtained in the mixture preparation step, sealing the container, and heat treating the container.

[10] The manufacturing method according to [9], wherein the heat sterilization treatment step includes retort heat sterilization treatment. [Effects of the Invention]

[0006] According to the present invention, a heat-sterilized food composition can be obtained that has an appearance in which gelatinized processed products such as rice grains can be clearly and neatly identified and has a texture similar to that of ordinary heat-treated foods (e.g., cooked rice). DETAILED DESCRIPTION OF THE INVENTION

[0007] The heat-sterilized packaged food composition of the present invention is characterized by comprising a gelatinized processed product containing gelatinized starch, (a) a thickening polysaccharide, and (b) one or more selected from the group consisting of dextrin, fats and oils, and emulsifiers. Examples of heat-sterilized food compositions sealed in containers include, but are not limited to, retort foods, frozen foods, chilled foods (including those pasteurized at low temperatures), canned foods, and aseptically packaged foods, with retort foods being preferred. The heat sterilization conditions can also be set to suit these, such as 85 to 140°C for 3 to 30 minutes, and more preferably 110 to 140°C for 3 to 30 minutes. Examples of containers into which the food composition is filled and sealed include, but are not limited to, containers made of various metals, synthetic resins, paper, etc. Preferably, the container allows the sealed food composition to be heated directly in a microwave oven or the like and eaten. Examples of such containers include containers made of microwave-transparent synthetic resins, paper, etc. Preferably, the container is a flexible packaging bag. Examples of gelatinized processed products containing gelatinized starch include cooked rice (cooked rice), boiled noodles such as pasta and udon, rice cakes, dumplings, tteokbokki, bread, glass noodles, pho, etc. As the gelatinized processed products, cooked rice and boiled noodles are preferred, and cooked rice is particularly preferred.

[0008] The thickening polysaccharide is not particularly limited as long as it is a polysaccharide that exhibits viscosity or gels when dissolved in water, and any polysaccharide commonly used in the food industry can be used as appropriate. Examples of thickening polysaccharides include xanthan gum, welan gum, guar gum, tamarind seed gum, gellan gum, carrageenan, gum arabic, LM pectin, tara gum, and locust bean gum. Preferably, the thickening polysaccharide includes one or more selected from the group consisting of pseudoplastic gellan gum, xanthan gum, guar gum, and locust bean gum. The content of the thickening polysaccharide in the food composition is not particularly limited, but is preferably 0.1 to 5% by mass, more preferably 0.3 to 3% by mass, based on the total mass of the food composition.

[0009] The dextrin is not particularly limited, and any dextrin commonly used in the food industry can be used as appropriate. Dextrins preferably have a DE value of 2 to 20, more preferably 5 to 12. The content of dextrin in the food composition is not particularly limited, but is preferably 0 to 25% by mass, more preferably 2 to 15% by mass, relative to the total mass of the food composition.

[0010] The fats and oils are not particularly limited, and those commonly used in the food industry can be appropriately used. The fats and oils may be natural or processed. Examples of fats and oils include animal fats, vegetable fats, and hardened fats thereof. Examples of animal fats and oils include butter, beef tallow, and lard. Examples of vegetable fats and oils include margarine, palm oil, cottonseed oil, and corn oil. The fats and oils are preferably liquid at room temperature so as not to solidify in the food composition at room temperature. The content of the fats and oils in the food composition is not particularly limited, but is preferably 0 to 4% by mass, more preferably 0.8 to 2% by mass, of the total mass of the food composition to prevent leakage upon opening.

[0011] The emulsifier is not particularly limited, and any emulsifier commonly used in the food industry can be used as appropriate. Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Synthetic emulsifiers can also be used. The emulsifier preferably has an HLB (hydrophilic-lipophilic balance) value of 7 to 16, more preferably an HLB value of 9 to 14. The content of the emulsifier in the food composition is not particularly limited, but is preferably 0 to 5% by mass, more preferably 0.1 to 2% by mass, based on the total mass of the food composition.

[0012] The food composition of the present invention may further contain trehalose. By including trehalose, the amount of water that can be added to the food composition can be increased, allowing the liquid ratio of the food composition to be increased, thereby improving workability when filling the food composition into containers. The water content of the food composition of the present invention is preferably 45 to 80% by mass, more preferably 50 to 70% by mass. By setting the water content within this range, the liquid ratio of the food composition can be increased, improving workability when filling it into containers. The food composition of the present invention may contain ingredients such as vegetables, beans, grains, eggs, fruits, meat, and seafood. The food composition of the present invention may also contain other ingredients such as vegetable and fruit paste, dairy products, seasonings, and spices.

[0013] The method for producing a packaged food composition of the present invention is characterized by comprising a mixture preparation step and a heat sterilization treatment step. In the mixture preparation step, materials including the following (1) to (3) are mixed to prepare a mixture. (1) Materials containing pregelatinized starch and / or non-pregelatinized starch (2) (a) thickening polysaccharides and (b) one or more selected from the group consisting of dextrin, fats and oils, and emulsifiers (3)Water The material containing pregelatinized starch and / or non-gelatinized starch may be the above-mentioned pregelatinized processed product containing pregelatinized starch, or the pregelatinized processed product in a state before pregelatinization. Furthermore, the material may contain both pregelatinized starch and non-gelatinized starch. In the heat sterilization step, the mixture obtained in the mixture preparation step is filled into a container, sealed, and heat-treated. The conditions for the heat treatment are not particularly limited, but include, for example, heat treatment at 85 to 140°C for 3 to 30 minutes, more preferably at 110 to 140°C for 3 to 30 minutes. [Example]

[0014] Example 1 100 parts by mass of raw rice was soaked in water at 20°C to absorb 30 parts by mass of water. This soaked rice was stirred and mixed with the ingredients shown in Table 1 so that the total amount was 100 parts by mass, and the resulting liquid portion was mixed with ingredients as shown in Table 2 to prepare a mixture (mixture preparation step). The resulting mixture was filled and sealed in a flexible packaging bag and retorted at 120°C for 4 minutes (heat sterilization step) to produce containerized retort rice. The flexible packaging bag was made by laminating flexible films around the periphery, had an opening at the top end, measured 170 mm long x 80 mm wide, and had a capacity of approximately 95 cc. Approximately 75 g of the mixture was filled and sealed per bag.

[0015] Example 1' Except for not including any ingredients, containerized retort rice was produced in the same manner as in Example 1. That is, containerized retort rice was produced using soaked rice and a liquid portion obtained by stirring and mixing the various ingredients.

[0016] (Comparative Example 1) Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain dextrin, fats and oils, and emulsifiers. That is, a liquid portion containing gellan gum was used.

[0017] (Comparative Example 2) Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain gellan gum, fats and oils, and emulsifiers. That is, a liquid portion containing dextrin was used.

[0018] (Comparative Example 3) Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain gellan gum or dextrin. That is, the liquid portion containing the emulsion was used.

[0019] Example 2 Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain any oil or fat and emulsifier.

[0020] Example 3 Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain dextrin or an emulsifier.

[0021] Example 4 Containerized retort rice was produced in the same manner as in Example 1', except that the liquid portion did not contain dextrin or fats and oils.

[0022] [Table 1]

[0023] [Table 2]

[0024] (evaluation) After two weeks of storage at room temperature, the retort rice in the containers was heated to approximately 45°C in a microwave oven and then subjected to a sensory evaluation. Specifically, five evaluators pressed the body of the flexible packaging bag and pushed the cooked rice out through the opening, and after discussing the ease of handling, the condition of the rice (appearance and cross-section), and the texture, converged on an evaluation based on the following evaluation criteria. The results are shown in Table 3. Evaluation criteria <Operation> ◎: Can be pushed out smoothly from the soft packaging. ◯: The product can be pushed out smoothly from the soft packaging, although there is a slight sticking. △: It can be pushed out from the soft packaging, but it gets stuck and is not smooth. ×: Adheres to the inner surface of the flexible packaging and cannot be extruded. <Rice condition (appearance and cross section)> ◎: The rice grains can be seen clearly and neatly. ○: The rice grains are uniformly distributed throughout, but the grains are somewhat tightly packed together. △: There are some areas where the rice grains stand out clearly and some areas where the grains are stuck together and look like a plate with no visible grains, making it uneven. ×: The rice grains are completely stuck together, forming a plate with no visible grains. <Texture> ◎: The whole has a texture similar to that of regular cooked rice. ○: Although the rice grains are a little sticky in the areas where they are stuck together, the texture is consistent overall and the rice remains soft. △: Although there are some slightly crumbly areas, the overall texture is not very varied. ×: Soggy or with many unevenly tattered areas.

[0025] [Table 3]

[0026] As is clear from Table 3, the heat-sterilized packaged food composition of the present invention was an excellent food product, with a good texture, ease of handling, and rice condition that was equal to or better than those of the food compositions of each comparative example.

Claims

1. A heat-sterilized packaged food composition sealed in a container, The containerized food composition comprises a gelatinized processed product containing gelatinized starch, (a) a thickening polysaccharide, and (b) one or more selected from the group consisting of dextrin, oils and fats, and emulsifiers.

2. The food composition according to claim 1 , wherein the gelatinized processed product is cooked rice.

3. 2. The food composition according to claim 1, wherein the thickening polysaccharide comprises one or more selected from the group consisting of gellan gum, xanthan gum, guar gum, and locust bean gum.

4. 2. The food composition according to claim 1, wherein the dextrin has a DE value of 2 to 20.

5. The food composition according to claim 1 , wherein the oil or fat is a liquid fat at room temperature.

6. 2. The food composition of claim 1, wherein the emulsifier has an HLB value of 7 to 16.

7. The food composition according to claim 1, wherein the water content of the food composition is 45 to 80% by mass and the fat and oil content is 0.3 to 3% by mass.

8. The food composition according to claim 1 , wherein the container is a flexible packaging bag.

9. A mixture preparation step of preparing a mixture by mixing materials including the following (1) to (3); (1) Materials containing pregelatinized starch and / or non-pregelatinized starch (2) (a) a thickening polysaccharide and (b) one or more selected from the group consisting of dextrin, fats and oils, and emulsifiers. (3) Water A method for producing a container-packed food composition, comprising: a heat sterilization step of filling a container with the mixture obtained in the mixture preparation step, sealing the container, and heat treating the container.

10. The method according to claim 9 , wherein the heat sterilization step includes retort heat sterilization.

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