Retort pouch molded gel food and method for producing the same

Abstract

To provide a retort pouch-molded gel food product with a mochi-like texture that can be squeezed out of the retort pouch by pressing the bottom of the retort pouch after opening, can be eaten at room temperature, has good shelf life, and a method for manufacturing the same. [Solution] A retort pouch molded gel food that can be eaten immediately after opening by pressing the bottom of the retort pouch to push out the contents, and is characterized by being a single gel food made of starch, oil and fat, emulsifier and thickener, and having a mochi-like texture.

Description

Technical Field

[0002] , ,

[0001] The present invention relates to a retort pouch-formed gel-like food and a method for producing the same. More specifically, the present invention relates to a retort pouch-formed gel-like food having a mochi-like texture that can be extruded from a retort pouch and eaten as it is at room temperature, and a method for producing the same.

Background Art

[0002] Mochi is one of the foods that are widely accepted by people, and its chewy texture is preferred. However, mochi is a food with a high water activity, so microorganisms are likely to grow, and it is not suitable for long-term storage because it hardens over time due to the retrogradation of starch. In order to enable long-term storage of mochi, some mochi that has been subjected to retort processing has been proposed so far. For example, in Patent Document 1, a mochi-like food has been proposed in which, even when retort-processed together with a liquid food, there is little melting during cooking, and the shape and texture of the mochi are maintained even after long-term storage. In Patent Document 2, a mochi-like food that enables long-term storage has been proposed by filling a heat-resistant and pressure-resistant container with a mixed solution of glutinous rice flour, hydroxypropyl-phosphorylated cross-linked starch, gelatin, psyllium, and water without heating and then subjecting it to retort processing. However, since the mochi-like food of Patent Document 1 is enclosed together with a liquid food, there is a risk that the liquid food will spill or the mochi-like food will clog the throat if one tries to eat it directly by putting one's mouth on the opening. Therefore, after opening, the contents had to be transferred to a plate, bowl, etc. and eaten using chopsticks, spoons, etc. In addition, the mochi-like food of Patent Document 2 has the mochi-like food adhering to the inside of the retort pouch and it is difficult to easily peel it off, and it was necessary to peel the mochi-like food from the retort pouch using chopsticks, spoons, etc. and then eat it. Therefore, in either case, it was not possible to eat the retort pouch as it is without using tableware after opening. In recent years, consumer behavior that emphasizes time efficiency has been increasing, and the demand for one-handed food that can be eaten with one hand without getting the hand dirty has been increasing even in meals. Since mochi can also be eaten as on-the-go food or emergency food, there is a demand for mochi that does not require tableware and can be eaten as it is at room temperature.

Prior Art Documents

[0003] [Patent Document 1] Patent No. 7312436 [Patent Document 2] Patent No. 7514904 [Overview of the project] [Problems that the invention aims to solve]

[0004] The object of the present invention is to provide a retort pouch-molded gel food product that can be squeezed out of the retort pouch by pressing the bottom of the retort pouch after opening, can be eaten as is at room temperature, has good shelf life, has a mochi-like texture, and a method for producing the same. [Means for solving the problem]

[0005] The present inventors conducted diligent studies to solve the above problems and found that by filling a retort pouch with an emulsified composition in which starch, oil, and thickener are dispersed in water with an emulsifier and then subjecting it to retort heat sterilization, the emulsified composition becomes a single gel-like food. When the bottom of the retort pouch is pressed after opening, the contents are easily pushed out from the opening and can be eaten directly at room temperature. Furthermore, the gel-like food maintains a mochi-like texture for a long period of time, thus completing the present invention.

[0006] In other words, the gist of this invention is, (1) A retort pouch molded gel food in which the contents can be pushed out by pressing the bottom of the retort pouch after opening and eaten as is, It is a gel-like food product consisting of starch, oil, emulsifier, and thickener. A retort pouch molded gel food characterized by having a mochi-like texture. (2) A retort pouch molded gel food according to (1) above, wherein the starch content is 10-40% by weight, the oil and fat content is 3-12% by weight, the emulsifier content is 0.1-5% by weight, the thickener content is 0.05-5% by weight, and the water content is 40-60% by weight. (3) The starch is one or more selected from oxidized, acetylated, hydroxypropylated or phosphorylated starch and starch crosslinked with adipic acid or phosphoric acid, the retort pouch molded gel food according to (1) or (2) above. (4) A retort pouch molded gel food according to (1) or (2) above, having a mochi-like texture, wherein the cohesiveness in repeated compression tests using a texture analyzer is 0.40 to 0.75. (5) A method for producing a retort pouch molded gel food according to (1), characterized by the step of mixing starch, oil and fat, emulsifier, thickener and water at 50°C or below, sealing the resulting emulsified composition in a retort pouch, and then heating it under pressure. Regarding.

[0007] In this invention, "opening" means opening the end of the retort pouch so that the contents of the retort pouch can be removed. The means of opening and the size of the opening are not particularly limited, as long as the contents of the retort pouch can be pushed out. Furthermore, "the bottom of the retort pouch" refers to the area near the end of the retort pouch opposite the opened opening. Furthermore, "eating as is" means consuming the contents squeezed out of the retort pouch without any further processing such as heating in a microwave, boiling, baking, or stir-frying. Furthermore, "the contents are pushed out by pressing the bottom of the retort pouch" means that by pressing the bottom of the retort pouch with a finger or the like, the gel-like contents are pushed out as a single mass from the opening of the retort pouch. [Effects of the Invention]

[0008] The retort pouch-molded gel food of the present invention can be eaten immediately at room temperature by pressing the bottom of the retort pouch after opening, which pushes out the gel contents in a single mass. It has a chewy, mochi-like texture, and this texture is maintained even when stored in the retort pouch for a long period of time. [Modes for carrying out the invention]

[0009] The retort pouch molded gel food product of the present invention will be described in detail below.

[0010] The retort pouch molded gel food of the present invention refers to "a food prepared by filling a container (limited to those having airtightness and light-shielding properties) made by molding a plastic film or metal foil, or a multi-layered combination thereof, into a bag-like or other shape, sealing it by heat melt, and sterilizing it by pressurized heat," as defined as a retort pouch food in the "Standards for Quality Labeling of Retort Pouch Foods (Notification of the Consumer Affairs Agency)." Furthermore, in the present invention, "pouch" refers to the container, and "retort pouch" refers to a pouch that can be sterilized by pressurized heating.

[0011] The retort pouch molded gel food of the present invention is a molded product formed by retort processing as described above. In the present invention, "molded product" refers to a gel food that contains starch and a thickener, and is a gel formed by heating an emulsified composition in which oil and fat are dispersed in water with an emulsifier, and has a smooth surface and is in a single mass (hereinafter also referred to as a single mass) like mochi or dango that has no rice grains.

[0012] The aforementioned emulsified composition refers to an emulsion containing an oil phase, an aqueous phase, and an emulsifier, and specifically refers to an oil-in-water emulsion composition (a so-called O / W type emulsion in which the oil phase is dispersed in a continuous aqueous phase).

[0013] The retort pouch-molded gel food of the present invention contains (a) starch, (b) oil and fat, (c) emulsifier, (d) thickener, and (e) water.

[0014] (a) starch In the retort pouch-molded gel food of the present invention, starch imparts viscosity to the emulsified composition, thereby suppressing the decrease in viscosity of the emulsified composition during retort pressurized heat sterilization and preventing excessive separation of oils and fats. Furthermore, when the starch is heated and gelled during retort processing, it forms a single, solid gel food. The gelling of the starch allows oil droplets dispersed in water to be retained within the gel, thereby suppressing excessive separation of oils and fats. By suppressing the separation of oils and fats, the effects of the oils and fats described later can be exerted within the gel.

[0015] There are no particular restrictions on the type of starch used in this invention. Examples include glutinous rice flour, non-glutinous rice flour, barley flour, wheat flour, and other grain flours and modified starches. The type of starch can be appropriately selected depending on the purpose. For example, rice-derived starch can be used to obtain a mochi-like flavor. There are no particular limitations on the type of modified starch, but examples include oxidized, acetylated, hydroxypropylated, or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid. Specifically, examples include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch. From the viewpoint of easily obtaining a mochi-like texture, phosphate crosslinked starch, oxidized phosphate crosslinked starch, acid-treated phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, and hydroxypropyl starch can be used. In the retort pouch molded gel food of the present invention, the starches may be used individually or in combination of two or more types.

[0016] In the retort pouch molded gel food of the present invention, the starch content is preferably 10 to 40% by weight, and more preferably 15 to 35% by weight, from the viewpoint of ensuring that the resulting retort pouch molded gel food becomes a single mass and from the viewpoint of obtaining a mochi-like chewy texture.

[0017] (b)Oils and fats When the retort pouch-shaped gelled food of the present invention contains oil and fat, it has the advantage that the adhesiveness on the surface, like that of general mochi rice cakes and dumplings, is reduced, and the peelability from the retort pouch of the final product is improved. Further, by containing oil and fat, the final product becomes moderately soft, resulting in a preferable texture, and the starch is less likely to age.

[0018] The oil and fat is not particularly limited as long as it can be used in food. For example, vegetable oils such as rapeseed oil, animal fats such as butter and lard, processed oils, medium-chain fatty acid oils, etc. can be mentioned. Further, the type of the oil and fat may be appropriately selected according to the purpose. For example, from the viewpoint of being easy to use even in a large-scale manufacturing process and being easy to adjust the physical properties of the final product, an oil and fat that is liquid at room temperature can be used. The oil and fat may be used alone or in combination of two or more.

[0019] In the retort pouch-shaped gelled food of the present invention, from the viewpoint of improving the peelability from the retort pouch of the final product and having a good taste when eaten, the content of the oil and fat is preferably 3 to 12% by weight, more preferably 4 to 10% by weight.

[0020] (c) Emulsifier In the retort pouch-shaped gelled food of the present invention, by using an emulsifier, the emulsifier can act on starch to bring about effects such as suppression of starch aging. Further, when an excessive amount of oil and fat separates and exists in the retort pouch, problems such as the mouth and hands getting dirty when eaten or the oil and fat overflowing from the retort pouch when the contents are extruded may occur. However, by using an emulsifier, the separation of the oil and fat can be suppressed.

[0021] The emulsifier used in the present invention may be any emulsifier that can exert an emulsifying effect on the oils and fats, not just food additive emulsifiers. Examples include chicken eggs, soybeans, sodium octenyl succinate starch, monoglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin. Among these, polyglycerin fatty acid esters, sucrose fatty acid esters, and lecithin are preferred from the viewpoint of forming an O / W type emulsion. The emulsifier may be used alone or in a mixture of two or more types.

[0022] In the retort pouch molded gel food of the present invention, the amount of emulsifier is not particularly limited as long as it is within a range that suppresses the separation of oils and fats and does not impair the flavor of the final product. For example, 0.1 to 5% by weight is preferred, and 0.3 to 3% by weight is more preferred.

[0023] (d) Thickening agent In the retort pouch molded gel food of the present invention, the inclusion of a thickening agent makes it easier to mix and disperse starch, oils and fats and emulsifiers in water, and makes it easier to adjust the viscosity of the resulting emulsified composition. This suppresses the sedimentation of starch in the emulsified composition before heating and suppresses the decrease in viscosity of the emulsified composition during retort processing, thereby suppressing the separation of oils and fats in the final product.

[0024] The thickening agent used in this invention is not limited to food additives, but can be any agent that has a thickening effect, such as pregelatinized starch, agar, locust bean gum, xanthan gum, guar gum, tamarind seed gum, psyllium seed gum, etc. Among these, psyllium seed gum, xanthan gum, tamarind seed gum, etc. are preferred from the viewpoint of not causing a decrease in viscosity during retort processing. The aforementioned thickening agents may be used alone or in combination of two or more types.

[0025] In the retort pouch molded gel food of the present invention, the content of the thickener is not particularly limited as long as it is within a range that suppresses the sedimentation of starch in the emulsified composition before heating and the separation of oil and fat in the final product, and does not impair the flavor of the final product. For example, 0.05 to 5% by weight is preferred, and 0.1 to 2% by weight is more preferred.

[0026] (e) water The retort pouch-molded gel food of the present invention adjusts the water content to achieve the desired texture. For example, by including 40-60% by weight of water in the retort pouch-molded gel food of the present invention, it is easier to achieve a moderate softness and a chewy, mochi-like texture. As a means of determining the water content, methods such as calculations based on the moisture content of each raw material, vacuum drying, Karl Fischer method, or infrared absorption method may be used.

[0027] (f) Other optional components In addition to the components described in (a) to (d) above, the retort pouch molded gel food of the present invention may contain optional components other than starch, such as grains other than starch, beans, nuts and seeds, potatoes, meats, seafood, fruits, vegetables, dairy products, plant or animal-derived extracts, carbohydrates, salt, spices, herbs, seasonings, acidulants, flavorings, colorings, and sweeteners. By appropriately selecting these optional components to adjust the physical properties and flavor, a wide range of palatability can be imparted to the retort pouch molded gel food. Furthermore, the aforementioned optional components may be used in any way that does not adversely affect the palatability or physicochemical stability of the retort pouch-molded gel food, and there are no particular limitations on the amount they may contain.

[0028] The retort pouch-molded gel food of the present invention not only allows for long-term storage through retort pressurized heating sterilization, but surprisingly, it can also be made into a gel food with a mochi-like texture that can be eaten directly after opening by pressing the bottom of the retort pouch to push the contents out of the opening. Although the details of the principle are unclear, it is thought that when an emulsified composition consisting of starch, oil and fat, emulsifier, thickener and water is retorted pressurized and heated, the gelation of the starch progresses within the retort pouch, and in parallel with the retention of oil and fat by the gelation of the starch, some of the oil and fat separates and floats to the surface of the gel, thereby improving the releaseability of the contents. Furthermore, heating by water bath is insufficient for sterilization, making long-term storage impossible, and thus the effects of the present invention cannot be obtained.

[0029] The retort pouch-molded gel-like food of the present invention is a food having a mochi-like texture. Regarding the aforementioned mochi-like texture, it is preferable that the cohesiveness is adjusted to 0.40 to 0.75 in repeated compression tests using a texture analyzer, as described later.

[0030] The aforementioned cohesiveness is a texture characteristic that represents how difficult a food is to crush and how easily it holds together in the mouth, as it is the ratio of the energy required to crush the food in the first and second loads applied to it.

[0031] In the present invention, as described in the examples below, cohesiveness can be measured by repeated compression tests using a texture analyzer ("Texture Analyzer TA.XT.plus" manufactured by Stable Micro Systems).

[0032] The aforementioned retort pouch-molded gel food has the advantage of easily producing a soft and elastic texture similar to mochi (rice cake) due to its cohesiveness of 0.40 to 0.75.

[0033] The retort pouch molded gel food of the present invention is a molded product in which the contents sealed in the retort pouch are smooth and form a single mass of gel, similar to mochi or dango, with no rice grains present and a smooth surface. The shape of the molded product is not particularly limited, and examples include cubes with four or more faces, approximately spherical, approximately ellipsoidal, approximately cylindrical, approximately triangular pyramidal, approximately prismatic, plate-like, approximately prismatic, rod-like, approximately ellipsoidal, etc., depending on the internal shape of the retort pouch.

[0034] The retort pouch molded gel food of the present invention is manufactured by mixing starch, oil and fat, emulsifier and thickener with water at 50°C or below, filling the resulting emulsified composition into a retort pouch and sealing it, and then heating it under pressure (hereinafter also referred to as retort heat sterilization). Furthermore, as described above, the present invention has the advantage of suppressing starch gelatinization by preparing the emulsified composition at 50°C or below, making it easier to fill the emulsified composition into retort pouches using a filling machine such as a depositor.

[0035] The retort pouch used in the present invention may be any container formed from a plastic film, metal foil, or a multi-layered combination thereof into a bag or other shape, such as a flat bag or a standing pouch.

[0036] For the aforementioned retort heat sterilization, any known pressurized heat treatment method used in the manufacture of retort foods may be used. For example, a method may be used in which a retort pouch filled with the emulsified composition 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.

[0037] The retort pouch-molded gel food obtained as described above has good peelability from the retort pouch, so after opening, the contents can be pushed out from the opening by pressing the bottom of the retort pouch, and it is a food that can be eaten as is at room temperature, is highly portable and convenient, and can maintain a chewy texture like mochi for a long period of time. [Examples]

[0038] The present invention will be described in detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0039] (Example 1) Water was placed in a tank equipped with stirring blades, and a mixture of vegetable oil (component (b)), lecithin (component (c)), and a thickener (component (d)) was added to it and dispersed in the water to create an emulsion. Next, glutinous rice flour, starch such as hydroxypropylated phosphate cross-linked starch (component (a)), and sugar were added to the emulsified liquid and mixed at room temperature to prepare an emulsified composition. 50 g of this emulsified composition was filled into a flat pouch measuring 140 mm in length and 80 mm in width, sealed, and then retort-sterilized by pressurizing and heating at 120°C for 20 minutes to obtain a retort pouch-molded gel-like food product. The resulting retort pouch-molded gel-like food could be pushed out by opening the end of the retort pouch and pressing the bottom of the retort pouch on the opposite side of the opening. The resulting retort pouch-molded gel-like food had a smooth surface, similar to mochi or dango (rice cakes or dumplings) without any rice grains, and was a single, solid block about 5 mm thick that could be eaten as is. The final proportions of each ingredient in the retort pouch-molded gel food are as shown in Table 1.

[0040] (Examples 2-5) A retort pouch molded gel food was obtained in the same manner as in Example 1, except that the composition was changed to match the formulation shown in Table 1.

[0041] (Comparative Examples 1-4) A retort pouch molded gel food was obtained in the same manner as in Example 1, except that the composition was changed to match the formulation shown in Table 1.

[0042] <Test Example 1> Pressure Test A pressure test was performed on the retort pouch-molded gel foods obtained in Examples 1-5 and Comparative Examples 1-4. Specifically, the end of the retort pouch was opened, and the bottom of the retort pouch was held with the thumbs and index fingers of both hands with the opening facing upwards. The bottom of the retort pouch was pressed, and it was evaluated whether the contents could be pushed out of the pouch and eaten immediately. The results are shown in Table 1.

[0043] ○: The contents are squeezed out of the retort pouch and can be eaten directly. ×: The contents cannot be squeezed out of the retort pouch. Products marked with a circle (〇) are considered acceptable.

[0044] <Test Example 2> Sensory Evaluation Test Sensory evaluations were conducted on the retort pouch-molded gel foods obtained in Examples 1-5 and Comparative Examples 1-4. Specifically, a panel of three judged each food on a three-point scale according to the criteria described below. The results are shown in Table 1.

[0045] ◎: It has a pleasant, chewy texture, similar to mochi (rice cake). ○: It has a texture similar to mochi (rice cake). ×: It doesn't have a mochi-like texture, or it's not a smooth, uniform gel. ◎ and ○ are considered acceptable products.

[0046] <Test Example 3> Repeated Compression Test (Cohesiveness Evaluation Test) The retort pouch-molded gel-like foods obtained in Examples 1-5 and Comparative Examples 1-4 were subjected to repeated compression tests using a rheometer (product name: Texture Analyzer TA.XT.plus, manufactured by Stable MicroSystems) under the following conditions to evaluate their cohesiveness. The results are shown in Table 1.

[0047] [Conditions for repeated compression testing] Probe: Cylindrical probe with a diameter of 10 mm Measurement speed: 2mm / sec Measurement temperature: 20℃ Method: The resulting molded food is compressed to 80% twice in a row and then returned to its original position. Cohesiveness is defined as the ratio of the load area (energy) during the first and second compressions when compressed twice consecutively. Cohesiveness can be calculated using the following formula. Cohesion = (Second load area / First load area) The load area can be obtained through data processing based on the dedicated software included with the texture analyzer.

[0048] As shown in Table 1, the retort pouch-molded gel foods obtained in Examples 1-5 could be eaten directly by pressing the bottom of the retort pouch to push the contents out. Furthermore, they had a texture similar to mochi (rice cake). Furthermore, the retort pouch-molded gel foods obtained in Examples 1-5 could be stored at room temperature for 6 months, and after opening the retort pouch and pressing the bottom of the pouch, the contents could be squeezed out, and the mochi-like texture was maintained even when eaten as is.

[0049] On the other hand, the retort pouch-molded gel foods obtained in Comparative Examples 1, 3, and 4 could not be pushed out of the pouch even when the bottom of the retort pouch was pressed, and therefore could not be eaten as is. In Comparative Example 2, the contents could be squeezed out of the retort pouch by pressing the bottom and eaten directly, but excessive oil and fat separated from the gel-like food. When eaten, the mouth and hands became oily and sticky, unlike typical mochi, was felt, so the mochi-like texture could not be experienced. Furthermore, although the cohesiveness of the product obtained in Comparative Example 3 was 0.47, the starch settled within the retort pouch, creating a starch concentration gradient from the top to the bottom of the pouch. As a result, the top side was soft and the bottom side was hard, and it was not possible to perceive a mochi-like texture. The sample obtained in Comparative Example 4 was too elastic and did not have a mochi-like texture.

[0050] Table 1

Claims

1. This is a retort pouch molded gel food that can be eaten directly after opening by pressing the bottom of the retort pouch to push out the contents. It is a gel-like food product consisting of starch, oil, emulsifier, and thickener. A retort pouch-molded gel-like food product characterized by having a mochi-like texture.

2. The retort pouch molded gel food according to claim 1, wherein the starch content is 10 to 40% by weight, the oil and fat content is 3 to 12% by weight, the emulsifier content is 0.1 to 5% by weight, the thickener content is 0.05 to 5% by weight, and the water content is 40 to 60% by weight.

3. The retort pouch molded gel food according to claim 1 or 2, wherein the starch is one or more selected from oxidized, acetylated, hydroxypropylated or phosphorylated starch, and starch crosslinked with adipic acid or phosphoric acid.

4. The retort pouch molded gel food according to claim 1 or 2, wherein the cohesiveness is 0.40 to 0.75 in repeated compression tests using a texture analyzer, as having a mochi-like texture.

5. A method for producing a retort pouch molded gel food according to claim 1, characterized by the steps of mixing starch, oil and fat, emulsifier, thickener and water at 50°C or below, sealing the resulting emulsified composition in a retort pouch, and then heating it under pressure.

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