Oat processed food production method

Abstract

To provide a production method for a processed food using oats as a raw material which can attain the processed food which has high nutritional value and, only with heating with a microwave oven, etc., is easy to eat and has a non-conventional popping texture and excellent taste.SOLUTION: In an oat processed food production method, non-heated oats and water are blended at a weight ratio of 1:1.3 to 1:1.6, the resultant is charged into a retort pouch which is then sealed, and the sealed retort pouch is subjected to heating and pressurization treatment under a condition of 100°C or higher and 5 to 15 minutes.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to processed foods using oats.

Background Art

[0002] Oats have recently attracted attention as a healthy food because they are rich in dietary fiber and have a high nutritional value. However, there are problems such as time-consuming cooking and difficulty in cooking deliciously with autogrouts that only remove the husks from oats or steel-cut oats that are only crushed autogrouts.

[0003] Therefore, for household use, rolled oats obtained by steam-heating autogrouts or steel-cut oats and then pressing them flat and drying, quick oats obtained by crushing rolled oats to 0.5 mm or less, and instant oats obtained by roasting and drying rolled oats in a frying pan and thinly flattening them are provided. Processed oat foods that have been subjected to preliminary cooking such as However, these processed oat foods have problems such as a decrease in nutritional value compared to autogrouts or steel-cut oats, and they have stickiness and a dry texture, making them difficult to eat and having room for improvement in taste.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present application is to provide a method for producing a processed food using oats as a raw material, which has a high nutritional value, can be easily eaten only by heating with a microwave oven or the like, and can achieve an unprecedented chewy texture and excellent taste.

Means for Solving the Problems

[0006] The present application discloses a method for manufacturing the following oat processed foods. <Invention 1> A method for manufacturing an oat processed food, characterized in that unheated oats and water are blended at a weight ratio of 1:1.1 to 1:1.4, filled into a retort pouch, sealed, and subjected to heat and pressure treatment under the conditions of 100°C or higher for 5 to 15 minutes. <Invention 2> The method for manufacturing an oat processed food according to Invention 1 or 2, characterized by having a step of further filling a seasoning liquid into the retort pouch before the heat and pressure treatment. <Invention 3> The method for manufacturing an oat processed food according to Invention 1, characterized in that the heat and pressure treatment includes a step of raising the temperature from room temperature to 100 to 110°C over 3 to 7 minutes, maintaining the temperature in that range for 1 to 3 minutes, and then continuously raising the temperature to 115 to 125°C over 5 to 7 minutes. <Invention 4> The method for manufacturing an oat processed food according to Invention 1, characterized in that the heat and pressure treatment includes a step of raising the temperature from room temperature to 100 to 110°C over 3 to 7 minutes and maintaining the temperature at 105 to 115°C for 40 to 60 minutes. "Unheated" means that after harvesting the oats and before the heat and pressure treatment of the present invention, there is no history of substantial heat cooking (for example, immersion in water at 70°C or higher or heating by steam). The temperature described in each claim of the present application is the temperature near the center of the contents of the retort pouch.

[0007] In Invention 1, it is possible to obtain a good texture and taste similar to that of glutinous rice, and moreover, it is possible to manufacture an oat processed food whose texture and taste do not change even after long-term (two weeks) storage.

[0008] In addition to the above, in Invention 3, even if the heat and pressure treatment is performed after adding the seasoning, damage (browning, flavor deterioration) to the seasoning liquid can be further reduced. In addition to the above, in Invention 4, it is possible to manufacture an oat processed food having a softness like that of cooked rice, a good swelling state, and a particularly good texture like that of glutinous rice.

Best Mode for Carrying Out the Invention

[0009] Hereinafter, preferred embodiments of the present invention will be described.

[0010] [Example 1] Non-heated steel cut oats and water were weighed at six different weight ratios (“1:1.2”, “1:1.3”, “1:1.4”, “1:1.5”, “1:1.6”, “1:1.7”) and filled into a retort pouch (ST type standard bag manufactured by Sanyo Chemical Industries, Ltd.) to be used as samples. The number of samples for each weight ratio was 2. The total number of samples was 12 (number of weight ratio types 6 × number of samples 2). The content volume of each sample was 180 g. Each sample was in a state where the steel cut oats were completely immersed in water.

[0011] Each sample was sealed in an ST type standard bag manufactured by Sanyo Chemical Industries, Ltd. and subjected to heat and pressure treatment. In the heat and pressure treatment, the following steps 1 to 3 were carried out continuously. 1. Heat up from room temperature to about 105°C over about 5 minutes 2. Hold at about 105°C for 2 minutes 3. Heat up from about 105°C to about 120°C over 6 minutes The temperature is the temperature near the center of the contents measured with a paperless recorder VGR-B100 manufactured by Rika Denki Co., Ltd.

[0012] After the heat and pressure treatment, the samples were allowed to cool to room temperature. Immediately after cooling and after storing in a normal temperature dark room for 2 weeks, the samples were heated in a microwave oven at 500 W for 1 minute and 30 seconds and tasted and evaluated by several people.

[0013] Evaluation Result 1 In the samples immediately after cooling, in the samples with weight ratios of "1:1.3", "1:1.4", "1:1.5", "1:1.6", and "1:1.7", all had a good texture like that of brown rice, being plump. The samples with weight ratios of "1:1.3", "1:1.4", "1:1.5", and "1:1.6" also had good taste, but the sample with a weight ratio of "1:1.7" was watery and a decrease in taste was felt. The sample with a weight ratio of "1:1.2" had oats that were hard and had a rough texture, and a plump and favorable texture was not obtained.

[0014] In the samples stored in the cold dark room for 2 weeks, the samples with weight ratios of "1:1.3", "1:1.4", "1:1.5", and "1:1.6" had a good plump texture and good taste. The sample with a weight ratio of "1:1.2" had oats that were hard and had a rough texture, and a plump texture was not obtained. The sample with a weight ratio of "1:1.7" had a texture that was sticky and the plumpness was lost.

[0015] Discussion From the above experiments, it can be said that a weight ratio of "1:1.2" is insufficient in moisture to obtain a good texture and taste. Regarding the weight ratios of "1:1.3", "1:1.4", "1:1.5", and "1:1.6", both the texture and taste were good, and it was confirmed that there was no change in the texture and taste even after long-term (2 weeks) storage. Regarding the weight ratio of "1:1.7", since the good texture immediately after treatment was lost after 2 weeks of storage, it is considered that the moisture that was not sufficiently absorbed by the oats during the heat and pressure treatment was absorbed during the 2-week storage period, resulting in changes in the texture and taste. Therefore, it can be said that the range of 1:1.3 to 1:1.6 is good in terms of texture and taste and is resistant to quality changes. [Example 2] When the same experiment as in Example 1 was conducted by changing the type of oats from steel cut oats to autograts, the same results as in Example 1 were obtained.

[0016] From the above examples, it was shown that by blending unheated oats and water at a weight ratio of 1:1.3 to 1:1.6, filling them into a retort pouch, sealing it, and performing heat and pressure treatment under the conditions of 100°C or higher for 5 to 15 minutes, it is possible to produce a risotto-like or porridge-like oats processed food with an unprecedented soft texture and excellent taste. Since it is only heat and pressure treatment, it is considered that there is almost no reduction in nutritional value. For the heat and pressure treatment, it is preferable to raise the temperature from room temperature to 100 to 110°C over 3 to 7 minutes, maintain it at that temperature range for 1 to 3 minutes, and then continue to raise the temperature to 115 to 125°C over 5 to 7 minutes.

[0017] In addition, when the above experimental results are extended and considered, if the water ratio is made larger than the above range and the heat and pressure conditions are made weaker than the above conditions (lowering the heating temperature and / or shortening the heating time), the water that was not absorbed during the heat and pressure treatment is absorbed during storage at room temperature, resulting in changes in texture and the like, so it is considered that quality control becomes difficult.

[0018] For example, by using a seasoning liquid with a Japanese flavor, curry flavor, tomato flavor, etc. instead of water, it is possible to produce various seasoned risotto-like oats processed foods. The formulation of the seasoning liquid is, for example, 30 to 20% (by weight) of various cooking powders with respect to 70 to 80% of water. Also in this case, the weight ratio of unheated oats and water is 1:1.3 to 1:1.6. The weight of water in the said weight ratio includes the weight of water in the seasoning liquid. The conditions of the heat and pressure treatment are the same as those in the plain case. Ingredients (raw ingredients, seasonings, etc.) may be added in addition to the seasoning liquid. For example, for a Japanese flavor, adding a small amount of sliced shiitake mushroom seasoning was delicious.

[0019] [Example 3] In Example 3, an experiment was conducted using the same sample as in Example 1. In the heat and pressure treatment of Example 3, the following Steps 1 and 2 were continuously performed. 1. Raise the temperature from room temperature to 105 to 115°C over 1.3 to 7 minutes 2. Maintain at 105 to 115°C for 40 to 60 minutes The experimental conditions other than the above were the same as those in Example 1.

[0020] Evaluation results The evaluation results were the same as those of Example 1 for both the sample immediately after cooling and the sample stored in the cold dark room for two weeks, and a good texture with a slight stickiness was obtained. However, in Example 3, better results than those of Example 1 could be obtained in terms of the softness like cooked and the swelling state (puffiness). However, when heat and pressure treatment was performed after adding the seasoning under the conditions of Example 3, if the time in Step 2 was lengthened (for example, 5 to 60 minutes), although slightly, damage (browning, flavor deterioration) to the seasoning liquid might occur. In contrast, in Example 1, the damage to the seasoning liquid was milder.

Claims

1. A method for manufacturing a processed oat food, characterized in that non-heated oats and water are blended at a weight ratio of 1:1.3 to 1:1.6, filled into a retort pouch, sealed, and subjected to heat and pressure treatment under the conditions of 100 °C or higher for 5 to 15 minutes.

2. The method for manufacturing a processed oat food according to Claim 1, further comprising a step of filling a seasoning liquid into the retort pouch before the heat and pressure treatment.

3. The method for manufacturing a processed oat food according to Claim 1 or 2, wherein the heat and pressure treatment includes a step of raising the temperature from room temperature to 100 to 110 °C over 3 to 7 minutes, maintaining the temperature in that range for 1 to 3 minutes, and then continuously raising the temperature to 115 to 125 °C over 5 to 7 minutes.

4. The method for manufacturing a processed oat food according to Claim 1, wherein the heat and pressure treatment includes a step of raising the temperature from room temperature to 100 to 110 °C over 3 to 7 minutes and maintaining the temperature at 105 to 115 °C for 40 to 60 minutes.