Containerized food and its manufacturing method

Abstract

The present invention aims to provide a containerized food product comprising a heat-sterilized food composition containing rice with gelatinized starch, which will maintain the external shape of the rice grains without significant collapse, provide a texture similar to that of rice cooked using conventional methods, and / or make it easy to remove from the container when eating. [Solution] The containerized food of the present invention is characterized in that the heat-sterilized food composition sealed in the container contains, in terms of total amount, rice containing gelatinized starch with a raw rice equivalent content of 10% by mass or more, water of 69% by mass or less, dextrin in an amount of more than 2.90% by mass and less than 58.5% by mass of the rice, thickening polysaccharides in an amount of more than 0.02% by mass and less than 3.48% by mass, emulsifiers in an amount of more than 0.01% by mass and less than 3.05% by mass, and oil and fat in an amount of more than 0.15% by mass.

Description

Technical Field

[0001] The present invention relates to a food in a container comprising a container and a heat-sterilized food composition sealed in the container, and a method for producing the same.

Background Art

[0002] Regarding a food in a container in which a food composition containing gelatinized starch-containing cereal grains (e.g., cooked rice) is housed in a container, for example, the following prior arts exist.

[0003] Patent Document 1 (Japanese Patent Laid-Open No. 62-228237) discloses anti-aging cooked rice that uniformly holds gellan gum. In Example 3, it is disclosed that a predetermined amount of ingredients, rice, gellan gum, water, etc. were filled into a sealed container and sterilized at 130°C for 10 minutes to produce mixed rice. This technology is intended to industrially advantageously obtain cooked rice that is difficult to age using gellan gum.

[0004] Patent Document 2 (Japanese Patent Laid-Open No. 54-59347) discloses a method for producing instant porridge in a packaging container, which includes putting an aqueous solution of a starch decomposition product such as dextrin and rice into a container and subjecting it to pressure heating sterilization. This technology is intended to prevent the crumbling of rice grains, deterioration in appearance, and taste using dextrin, which is a starch decomposition product.

[0005] Patent Document 3 (Japanese Patent Laid-Open No. 2023-96253) discloses a retort pouch-shaped food in which highly nutritious barley and oats are shaped so that they can be eaten directly from the retort pouch immediately. Specifically, in Patent Document 3, a viscous liquid obtained by adding barley and / or oats to an emulsion in which a gelling agent and oil and fat are dispersed in water is subjected to retort heat sterilization in a pouch, so that the barley and / or oats are formed into a lump and can be neatly taken out from the retort pouch, and the obtained formed product has a chewy and pleasant texture like cooked rice.

Prior Art Documents

Patent Documents

[0006] [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 Publication No. 2023-96253 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] When a food composition containing rice is sealed in a container and heat-sterilized to produce a packaged food according to the method disclosed in Patent Document 1 or 2, the shape of the rice grains is not maintained and they break down, making it difficult to obtain the texture of cooked rice produced by normal heating (e.g., rice cooking). Furthermore, it is not easy to remove the food from the container. Patent Document 3 discloses only retort pouch molded foods containing barley and / or oats, and does not suggest means to solve the above problems in packaged foods containing rice.

[0008] Therefore, the present invention aims to provide a containerized food product comprising a food composition containing heat-sterilized gelatinized starch containing rice, which will maintain the external shape of the rice grains in the food composition without significantly disintegrating, to give the rice a texture similar to cooked rice produced by normal heating (e.g., rice cooking), and / or to make the food composition easy to remove from the container when consumed. [Means for solving the problem]

[0009] The present inventors have found that the above problems can be solved in a containerized food comprising a container and a heat-sterilized food composition containing gelatinized starch rice sealed in the container, by preparing the food composition using rice, dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water. Specifically, the present invention encompasses one or more of the following embodiments.

[0010] [1] A container and A heat-sterilized food composition sealed in the aforementioned container, Equipped with, The aforementioned food composition comprises rice containing gelatinized starch, dextrin, thickening polysaccharides, emulsifier, oil and fat, and water. With respect to the total amount of the aforementioned food composition, The content of the aforementioned rice, calculated based on a moisture content of 15% by mass, is 10% by mass or more. The water content is 69% by mass or less. With respect to the content of the aforementioned rice, calculated as 15% by mass of moisture, The dextrin content is greater than 2.90% by mass and less than 58.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.02% by mass and less than 3.48% by mass. The emulsifier content is greater than 0.01% by mass and less than 3.05% by mass. The oil content is greater than 0.15% by mass. A packaged food product characterized by the following features.

[0011] [2] With respect to the total amount of the food composition, The dextrin content is greater than 1.00% by mass and less than 20.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.008% by mass and less than 1.20% by mass. The emulsifier content is greater than 0.004% by mass and less than 1.05% by mass. The oil content is greater than 0.05% by mass. [1] Food in a container as described above.

[0012] [3] The containerized food according to [1] or [2], wherein the food composition further comprises 0.25% by mass or more of trehalose based on the content of the rice calculated as 15% by mass of moisture.

[0013] [4] The container food according to [3], wherein the trehalose content is 0.08% by mass or more relative to the total amount of the food composition.

[0014] [5] The food in a container according to any one of [1] to [4], wherein the thickening polysaccharide contains gellan gum.

[0015] [6] A method for producing the food in a container according to [1], comprising: a raw material composition containing rice with ungelatinized starch, dextrin, thickening polysaccharide, emulsifier, oil and fat, and water, with respect to the total amount of the raw material composition, the content of the rice in terms of 15% by mass of moisture is 10% by mass or more, the content of the water is 69% by mass or less, with respect to the content of the rice in terms of 15% by mass of moisture, the content of the dextrin is more than 2.90% by mass and less than 58.0% by mass, the content of the thickening polysaccharide is more than 0.02% by mass and less than 3.48% by mass, the content of the emulsifier is more than 0.01% by mass and less than 3.05% by mass, the content of the oil and fat is more than 0.15% by mass, a step of filling the raw material composition into a container and sealing it; a step of heating the container containing the raw material composition to gelatinize the starch of the rice in the raw material composition and heat-sterilize the raw material composition to form the heat-sterilized food composition in the container; A method comprising the above.

[0016] [7] The heating of the container containing the raw material composition is heating the container at a temperature of 60°C to 8°C for 5 to 60 minutes, and then heating the container at a temperature of 100°C or higher for 1 to 30 minutes, The method according to [6], comprising the above.

[0017] [8] A step of immersing rice with ungelatinized starch in brine to allow the rice to absorb the brine; The process involves mixing the rice that has absorbed the aforementioned saline solution with dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water to prepare the raw material composition. The method according to [6] or [7], further comprising:

[0018] [9] With respect to the total amount of the raw material composition, The dextrin content is greater than 1.00% by mass and less than 20.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.008% by mass and less than 1.20% by mass. The emulsifier content is greater than 0.004% by mass and less than 1.05% by mass. The oil content is greater than 0.05% by mass. The method described in any of [6] to [9].

[0019]

[10] The method according to any one of [6] to [9], wherein the raw material composition further comprises 0.25% by mass or more of trehalose based on the content of the rice calculated as 15% by mass of moisture.

[0020]

[11] The method according to

[10] , wherein the content of trehalose is 0.08% by mass or more with respect to the total amount of the raw material composition.

[0021]

[12] The method according to any one of [6] to

[11] , wherein the thickening polysaccharide comprises gellan gum. [Effects of the Invention]

[0022] The present disclosure provides a containerized food product comprising a food composition containing heat-sterilized gelatinized starch rice, in which the external shape of the rice grains is maintained without significant collapse, the texture of the rice is similar to that of rice prepared by normal heating, it can be eaten directly without reheating, it can be stored and distributed at room temperature, and / or it can be easily removed from the container when eaten, as well as a method for producing the same. [Modes for carrying out the invention]

[0023] 1. Packaged foods The packaged food products related to this disclosure are Container and A heat-sterilized food composition sealed in the aforementioned container, It is equipped with.

[0024] Examples of the aforementioned containers include, but are not limited to, containers made of resin, paper, metal, etc. The aforementioned container only needs to be heat-resistant and airtight; for example, a heat-resistant pouch or pack can be used. The sealed food composition is microwaved. A container that can be heated directly in a microwave oven or similar device is preferred. Examples of such containers include those containing microwave-transparent resin film, paper, etc. A flexible packaging bag is preferred as the container. A flexible packaging bag is a sealed bag-shaped container made of a flexible resin film. In the container of the present disclosure, which uses a flexible packaging bag as the container, the food composition can be squeezed out of the container and consumed directly.

[0025] The food composition comprises rice containing gelatinized starch, dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water, and is heat-sterilized. In a preferred embodiment, the packaged food according to this disclosure can achieve, preferably one or more, more preferably two or more, more preferably three or more, more preferably four or more, and especially preferably all of the following effects: (1) the gelatinized starch-containing rice contained in the food composition maintains its grain shape without significant collapse; (2) its texture is similar to cooked rice produced by normal heat cooking; (3) it can be eaten directly without reheating; (4) it can be stored and distributed at room temperature; and (5) it is easy to remove from the container when eating.

[0026] In the aforementioned food composition, the content of rice containing gelatinized starch, calculated as 15% by mass of moisture, relative to the total amount, is 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 10% by mass or more and 50% by mass or less, even more preferably 15% by mass or more and 50% by mass or less, particularly preferably 20% by mass or more and 45% by mass or less, and most preferably 25% by mass or more and 40% by mass or less. Here, "the content of rice containing gelatinized starch, calculated as 15% by mass of moisture" can be determined as the ratio of the mass obtained by multiplying the mass of the rice in the food composition after it has been recovered and completely dried by 100 / 85 to the total amount of the food composition. Since the moisture content of raw rice used as a raw material is generally about 15% by mass, "the content of rice containing gelatinized starch, calculated as 15% by mass of moisture" corresponds to the content of rice in the food composition when converted to raw rice. Rice containing gelatinized starch is produced by sealing a raw material composition containing ungelatinized rice (raw rice) with water, etc., in a container and heating the container to gelatinize the starch in the rice, as described in the manufacturing method below.

[0027] The food composition further contains water in an amount of 69% by mass or less, preferably 65% ​​by mass or less, more preferably 63% by mass or less, even more preferably 35% by mass or more and 69% by mass or less, and particularly preferably 40% by mass or more and 65% by mass or less, relative to the total amount of the food composition. Here, water refers to the water content in the food composition, including not only water in the liquid phase, but also water held in the rice (water held in the rice other than the amount of water that results in a water content of 15% by mass in the rice), and water held in solid components other than rice, such as ingredients. The "amount of water held in the rice that results in a water content of 15% by mass in the rice" can be the mass of water obtained by multiplying the mass of the rice (mass of rice without water) when the rice in the food composition is recovered and completely dried by 15 / 85.

[0028] The food composition, in which the amounts of rice containing gelatinized starch and water are within the above range, can be in the form of a rice dish, such as Chinese zongzi, fried rice, pilaf, or sticky rice.

[0029] The dextrin content in the food composition is, based on the content of the rice calculated as 15% moisture content, more than 2.90% by mass and less than 58.0% by mass, preferably 3.0% by mass or more and 50.0% by mass or less, more preferably 4.0% by mass or more and 45.0% by mass or less, particularly preferably 5.0% by mass or more and 40.0% by mass or less, and most preferably 8.0% by mass or more and 18.0% by mass or less. In a further preferred embodiment, the dextrin content in the food composition is, based on the total amount of the food composition, more than 1.00% by mass and less than 20.0% by mass, preferably 1.2% by mass or more and 19.0% by mass or less, and more preferably 1.4% by mass. The above amounts are 15.5% by mass or less, particularly preferably 1.7% by mass or more and 14.0% by mass or less, and most preferably 3.0% by mass or more and 7.5% by mass or less. By setting the amount of dextrin within the above range, the shape of the rice grains in the food composition is easily maintained, and a texture similar to cooked rice is easily obtained. The dextrin is not particularly limited, and any dextrin commonly used in the food industry can be used as appropriate. Dextrin with a DE value (dextrose equivalent value) of 2 to 20 is preferred, and dextrin with a DE value of 3 to 19 is more preferred. When using a commercially available dextrin preparation, the amount of the dextrin preparation used can be considered as the dextrin content.

[0030] The content of the thickening polysaccharide in the food composition is greater than 0.02% by mass and less than 3.48% by mass, preferably 0.10% by mass or more and 3.0% by mass or less, more preferably 0.20% by mass or more and 2.0% by mass or less, based on the content of the rice calculated as having a moisture content of 15% by mass. In a more preferred embodiment, the content of the thickening polysaccharide in the food composition is greater than 0.008% by mass and less than 1.20% by mass, preferably 0.05% by mass or more and 1.00% by mass or less, more preferably 0.07% by mass or more and 0.70% by mass or less, based on the total amount of the food composition. By setting the amount of thickening polysaccharide within the above range, the shape of the rice grains in the food composition is easily maintained, and a texture similar to cooked rice is easily obtained. The food composition of a particular embodiment is easy to extrude and easy to fill into a container. In certain embodiments, the thickening polysaccharides in the food composition have the effect of retaining water in the rice and preventing retrogradation of gelatinized starch, thus providing a food composition that is particularly suitable for consumption without reheating. The thickening polysaccharides are not particularly limited as long as they are polysaccharides that exhibit viscosity or gelation when dissolved in water, and those commonly used in the food industry can be appropriately adopted. Examples of thickening polysaccharides include xanthan gum, gellan gum, guar gum, tamarind seed gum, gellan gum, carrageenan, gum arabic, LM pectin, tara gum, and locust bean gum. Preferably, the thickening polysaccharides include one or more selected from the group consisting of gellan gum, xanthan gum, guar gum, and locust bean gum, which have pseudoplastic properties. In particularly preferred embodiments, the thickening polysaccharides include gellan gum. The gellan gum-containing thickening polysaccharide may consist solely of gellan gum, or it may be a mixture of gellan gum and other pseudoplastic thickening polysaccharides. In the mixture, the gellan gum content is preferably 34% by mass or more, more preferably 67% by mass or more, and the other pseudoplastic thickening polysaccharides are those listed above, preferably one or more selected from xanthan gum and guar gum.When a commercially available thickening polysaccharide composition containing the thickening polysaccharide is used as the thickening polysaccharide, the amount of the thickening polysaccharide composition can be more than 0.06% by mass and less than 8.7% by mass, preferably 0.30% by mass or more and 7.5% by mass or less, and more preferably 0.50% by mass or more and 5.0% by mass or less, based on the content of the rice calculated as 15% by mass of moisture. In a more preferred embodiment, the amount of the thickening polysaccharide composition in the food composition can be more than 0.02% by mass and less than 3.0% by mass, preferably 0.12% by mass or more and 2.5% by mass or less, and more preferably 0.20% by mass or more and 2.0% by mass or less, based on the total amount of the food composition.

[0031] The content of the emulsifier in the food composition is more than 0.01% by mass and less than 3.05% by mass, preferably 0.02% by mass or more and 2.5% by mass or less, more preferably 0.04% by mass or more and 2.0% by mass or less, based on the content of the rice calculated as 15% by mass of moisture. In a more preferred embodiment, the content of the emulsifier in the food composition is more than 0.004% by mass and less than 1.05% by mass, preferably 0.008% by mass or more and 0.90% by mass or less, more preferably 0.012% by mass or more and 0.70% by mass or less, based on the total amount of the food composition. By setting the amount of emulsifier within the above range, the shape of the rice grains in the food composition is easily maintained. The emulsifier is not particularly limited, and any that is commonly used in the food field can be appropriately adopted. Examples of emulsifiers include sucrose fatty acid esters. Examples include glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. The emulsifier is preferably an emulsifier having an HLB (hydrophilic-lipophilic balance) value of 7 to 16, more preferably an HLB value of 10 to 16. When a commercially available emulsifier composition containing the emulsifier is used as the emulsifier, the amount of the emulsifier composition can be more than 0.15% by mass and less than 43.5% by mass, preferably 0.30% by mass or more and 37.0% by mass or less, more preferably 0.57% by mass or more and 30.0% by mass or less, based on the content of the rice calculated as 15% by mass of moisture. In a further preferred embodiment, the amount of the emulsifier composition in the food composition can be more than 0.05% by mass and less than 15.0% by mass, preferably 0.10% by mass or more and 13.0% by mass or less, more preferably 0.20% by mass or more and 10.0% by mass or less, based on the total amount of the food composition.

[0032] The oil content in the food composition is more than 0.15% by mass, preferably 0.25% by mass or more, more preferably 0.50% by mass or more, more preferably 1.0% by mass or more, even more preferably more than 0.15% by mass and less than 29% by mass, particularly preferably 0.25% by mass or more and 25% by mass or less, particularly preferably 0.50% by mass or more and 20% by mass or less, and most preferably 1.0% by mass or more and 8% by mass or less, relative to the content of the rice calculated as 15% by mass of moisture. In a more preferred embodiment, the content of the oil and fat in the food composition is, with respect to the total amount of the food composition, more than 0.05% by mass, preferably 0.10% by mass or more, more preferably 0.15% by mass or more, more preferably 0.30% by mass or more, even more preferably more than 0.05% by mass and less than 10% by mass, particularly preferably 0.10% by mass or more and 8.0% by mass or less, particularly preferably 0.15% by mass or more and 6.0% by mass or less, and most preferably 0.5% by mass or more and 3.0% by mass or less. The food composition containing oil and fat within the above ranges makes it easy to maintain the shape of the rice grains and easy to remove from the container. The oil and fat is not particularly limited, and can be any oil or fat commonly used in the food field. The oil and fat may be natural oil or processed oil. For example, examples of oil and fat include animal oils, vegetable oils, and hydrogenated oils thereof. Examples of animal oils include butter, beef tallow, and pork tallow. Examples of vegetable oils include soybean oil, olive oil, rapeseed oil, margarine, palm oil, cottonseed oil, and corn oil. The oils are preferably liquid at room temperature (20°C) so as not to solidify in the food composition at room temperature.

[0033] The food composition may further contain trehalose. The trehalose content in the food composition is preferably 0.25% by mass or more, more preferably 0.25% by mass or more and 50% by mass or less, and even more preferably 1.0% by mass or more and 30% by mass or less, based on the rice content calculated as 15% by mass of moisture. In a more preferred embodiment, the trehalose content in the food composition is preferably 0.08% by mass or more, more preferably 0.08% by mass or more and 15% by mass or less, and even more preferably 0.30% by mass or more and 10% by mass or less, based on the total amount of the food composition. By setting the amount of trehalose within the above range, the shape of the rice grains in the food composition is easily maintained, and a texture similar to cooked rice is easily obtained. Furthermore, in a particular embodiment, the trehalose in the food composition, together with the thickening polysaccharides, has the effect of retaining water in the rice and preventing retrogradation of gelatinized starch, so that a food composition particularly suitable for consumption without reheating can be obtained.

[0034] The food composition may contain other food ingredients such as fillings. Examples of fillings include vegetables, beans, grains, eggs, fruits, meats, and seafood. Other food ingredients besides fillings include pastes of vegetables and fruits, dairy products, salt, seasonings, spices, and excipients. The content of other food ingredients in the food composition, namely rice, dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water, and any other food ingredients other than trehalose, is not particularly limited. In a typical embodiment of the food composition, the total amount of other food ingredients is preferably 25% by mass or less, more preferably 20% by mass or less, and particularly preferably 15% by mass or less, based on the total amount of the food composition.

[0035] 2. Method for manufacturing packaged food products This disclosure also relates to a method for manufacturing packaged food products relating to this disclosure. The method for manufacturing packaged food products relating to this disclosure is: A raw material composition comprising ungelatinized rice, dextrin, thickening polysaccharides, emulsifier, oil and fat, and water, With respect to the total amount of the aforementioned raw material composition, The content of the aforementioned rice, calculated based on a moisture content of 15% by mass, is 10% by mass or more. The water content is 69% by mass or less. With respect to the content of the aforementioned rice, calculated as 15% by mass of moisture, The dextrin content is greater than 2.90% by mass and less than 58.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.02% by mass and less than 3.48% by mass. The emulsifier content is greater than 0.01% by mass and less than 3.05% by mass. The oil content is greater than 0.15% by mass. A step of filling the aforementioned raw material composition into a container and sealing it, A step of heating the container containing the raw material composition to gelatinize the rice starch in the raw material composition and heat-sterilize the raw material composition to form a heat-sterilized food composition in the container, Includes.

[0036] In the method for producing packaged food according to this disclosure, the rice starch of the raw material composition is gelatinized and heat-sterilized within the container, so that a heat-sterilized food composition can be produced that can be consumed directly and can be stored and distributed at room temperature.

[0037] As the rice in which the starch has not been gelatinized, raw rice that has not undergone the heat treatment to gelatinize the starch can be used. As the rice in which the starch has not been gelatinized, white rice or brown rice can be used, with white rice being particularly preferred.

[0038] The aforementioned raw material composition may further contain trehalose.

[0039] The content of ungelatinized starch rice (calculated as 15% by mass moisture), dextrin, thickening polysaccharides, emulsifiers, oils and fats, water, and trehalose in the above raw material composition, relative to the total amount of the raw material composition, and the content of dextrin, thickening polysaccharides, emulsifiers, oils and fats, and trehalose relative to the content of ungelatinized starch rice calculated as 15% by mass moisture, can be selected from the same range as the content of gelatinized starch-containing rice (calculated as 15% by mass moisture), dextrin, thickening polysaccharides, emulsifiers, oils and fats, water, and trehalose in the above food composition, relative to the total amount of the food composition, and the content of dextrin, thickening polysaccharides, emulsifiers, oils and fats, and trehalose relative to the content of gelatinized starch-containing rice calculated as 15% by mass moisture. The preferred embodiments of dextrin, thickening polysaccharides, emulsifiers, and oils and fats in the aforementioned raw material composition are as described for each component in the aforementioned food composition.

[0040] The raw material composition may contain other food ingredients such as fillings. Examples of fillings include vegetables, beans, grains, eggs, fruits, meats, and seafood. Other food ingredients besides fillings include vegetable and fruit pastes, dairy products, salt, seasonings, spices, and excipients. The content of other food ingredients in the raw material composition, namely rice, dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water, and any other food ingredients other than trehalose, is not particularly limited. In a typical embodiment of the raw material composition, the total amount of other food ingredients is preferably 25% by mass or less, more preferably 20% by mass or less, and particularly preferably 15% by mass or less, based on the total amount of the raw material composition.

[0041] The aforementioned raw material composition can be prepared by mixing the components.

[0042] A more preferred embodiment of the method for manufacturing packaged food according to this disclosure is: A step of soaking rice in which the starch has not yet gelatinized in salt water to allow the rice to absorb the salt water, The process involves mixing the rice that has absorbed the aforementioned saline solution with dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water to prepare the raw material composition. It also includes.

[0043] By pre-soaking the rice in saltwater, the breakdown of the rice grain shape during the heat treatment in the container is more effectively suppressed. The concentration of the saltwater is not particularly limited, but for example, it contains 1.0 to 10.0% by mass of salt relative to the total amount of saltwater. The soaking process involves, for example, immersing the rice in saltwater for 0.5 to 5 hours at a temperature range of 10 to 25°C.

[0044] The heating of the container containing the raw material composition can be performed by appropriately setting the temperature and time so as to gelatinize the rice starch and heat-sterilize the raw material composition, thereby forming a heat-sterilized food composition in the container. In a more preferred embodiment, the heating of the container containing the raw material composition is performed The container is heated at a temperature of 60°C to 80°C for 5 to 60 minutes, Subsequently, the container is heated to a temperature of 100°C or higher, preferably 110°C or higher, more preferably 110-140°C for 1-30 minutes. Includes.

[0045] Heating at a temperature of 60°C to 80°C for 5 to 60 minutes allows water to be uniformly absorbed by the rice in the container. Subsequently, heating at a temperature of 100°C or higher for 1 to 30 minutes facilitates uniform starch gelatinization, making it easier to obtain the food composition with a uniform texture in the container. [Examples]

[0046] The procedures in the following experiments were performed at a temperature of 20°C unless otherwise specified. In the following, "%" and "parts" refer to "mass%" and "parts by mass," respectively, unless otherwise specified.

[0047] <Experiment 1> 100 parts by mass of raw, pre-washed rice was soaked in 29 parts by mass of saline solution (salt concentration 5% by mass) for 120 minutes to allow it to absorb water. After water absorption, the soaked rice, dextrin (1), thickener composition, emulsifier composition, soybean oil, trehalose, salt, and water were mixed in the proportions shown in the table below to prepare a mixture. The resulting mixture was filled into a flexible packaging bag, sealed, and subjected to pressurized heat treatment at 80°C for 30 minutes, followed by 120°C for 20 minutes, to produce containerized food compositions samples 1-1 to 1-5. The raw, pre-washed rice used as a raw material had a moisture content of 15% by mass. The aforementioned flexible packaging bag is a bag-like structure made by overlapping flexible films and bonding the edges together, with an opening at the top vertical end, measuring 170 mm in height x 80 mm in width and with a capacity of approximately 95 cc. Approximately 75 g of the mixture was filled and sealed in each bag.

[0048] Dextrin (1) is a commercially available dextrin preparation with a DE (dextrose equivalent value) of 9.

[0049] The thickening agent composition is a commercially available thickening agent composition containing 40% by mass of gellan gum.

[0050] The emulsifier composition is a commercially available emulsifier composition containing 3.5% by mass of sucrose fatty acid ester and 3.5% by mass of glycerin fatty acid ester (total emulsifiers: 7.0% by mass).

[0051] The table below shows the raw material formulations for Samples 1-1 to 1-5, the amounts (mass%) of each component (dextrin, gellan gum, emulsifier, soybean oil, trehalose, salt (including salt in soaking water), and water (including water in soaking water) per total raw material, the amounts (mass%) of each component (dextrin, gellan gum, emulsifier, soybean oil, and trehalose) per raw, unwashed rice used as a raw material, and the evaluation results for the "softness," "graininess," "ease of removal," and "flavor" of the manufactured food composition. The amounts of gellan gum and emulsifier per total raw material or per unwashed rice represent the amounts of gellan gum and emulsifier contained in the thickener composition and emulsifier composition at the aforementioned concentrations per total raw material or per raw, unwashed rice, respectively.

[0052] Each item was evaluated by three evaluators on a three-point scale according to the following criteria. The lowest evaluation result among the three evaluators for each item is shown in the table below. If there were no "X" marks in any evaluation items and no other significant problems, the overall evaluation was set to "O". If one or more evaluation items were marked with "X", or if there were other significant problems (marked with "X" in the "Special Notes" column), the overall evaluation was set to "X".

[0053] "Softness" ○: It has the characteristic elasticity of cooked rice and feels moist. △: It's not unusual as rice, but it has a slightly hard, aged texture or a slightly mushy stickiness. ×: The rice has an aged, hard texture or a mushy, sticky consistency that makes it feel unnatural as rice.

[0054] "Grain feel" ○: The outlines of the rice grains are clearly defined. △: Some rice grains are crushed, but the outlines of the rice grains are still visible. ×: The rice grains are crushed. The outlines of the rice grains cannot be seen.

[0055] "Ease of removal" ○: The contents can be smoothly squeezed out of the container. △: The contents get slightly stuck in the container, but can be squeezed out. ×: The contents adhere to the inside of the container and cannot be squeezed out.

[0056] "Flavor" ○: It tastes like cooked rice. △: Can be recognized as rice. ×: It has an unpleasant taste as a meal.

[0057] [Table 1]

[0058] <Experiment 2> Samples 2-1 and 2-2 of the packaged food composition were prepared and evaluated using the same procedure as in Experiment 1, except that dextrin (2) or dextrin (3) was used instead of dextrin (1) used in Experiment 1, and the raw material formulations shown in the table below were used.

[0059] Dextrin (2) is a commercially available dextrin preparation with DE=4.

[0060] Dextrin (3) is a commercially available dextrin preparation with a DE of 18.

[0061] [Table 2]

[0062] <Experiment 3> Samples 3-1 to 3-4 of the containerized food composition were prepared and evaluated using the same procedure as in Experiment 1, except for changes in the thickening agent composition and the amount of water, according to the raw material formulations shown in the table below.

[0063] [Table 3]

[0064] <Experiment 4> Samples 4-1 to 4-4 of the packaged food composition were prepared and evaluated using the same procedure as in Experiment 1, except for changes in the emulsifier composition and the amount of water, according to the raw material formulations shown in the table below.

[0065] [Table 4]

[0066] <Experiment 5> Samples 5-1 to 5-3 of the packaged food composition were prepared and evaluated using the same procedure as in Experiment 1, except for changes in the amounts of soybean oil and water, according to the raw material formulations shown in the table below.

[0067] [Table 5]

[0068] <Experiment 6> Samples 6-1 to 6-3 of packaged food compositions were prepared and evaluated using the same procedure as in Experiment 1, except for changes in the amounts of trehalose and water, according to the raw material formulations shown in the table below.

[0069] [Table 6]

[0070] <Experiment 7> The procedure was the same as in Experiment 1, except for changing the amount of soaked rice and water, following the raw material mixture shown in the table below. Samples 7-1 to 7-4 of food compositions in containers were prepared and evaluated.

[0071] [Table 7]

Claims

1. Container and A heat-sterilized food composition sealed in the aforementioned container, Equipped with, The aforementioned food composition comprises rice containing gelatinized starch, dextrin, thickening polysaccharides, emulsifier, oil and fat, and water. With respect to the total amount of the aforementioned food composition, The content of the aforementioned rice, calculated based on a moisture content of 15% by mass, is 10% by mass or more. The water content is 69% by mass or less. With respect to the content of the aforementioned rice, calculated as a moisture content of 15% by mass, The dextrin content is greater than 2.90% by mass and less than 58.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.02% by mass and less than 3.48% by mass. The emulsifier content is greater than 0.01% by mass and less than 3.05% by mass. The oil content is greater than 0.15% by mass. A packaged food product characterized by the following features.

2. With respect to the total amount of the aforementioned food composition, The dextrin content is greater than 1.00% by mass and less than 20.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.008% by mass and less than 1.20% by mass. The emulsifier content is greater than 0.004% by mass and less than 1.05% by mass. The oil content is greater than 0.05% by mass. The containerized food according to claim 1.

3. The containerized food according to claim 1, wherein the food composition further contains 0.25% by mass or more of trehalose based on the rice's moisture content calculated as 15% by mass.

4. The containerized food according to claim 3, wherein the trehalose content is 0.08% by mass or more relative to the total amount of the food composition.

5. The containerized food according to claim 1, wherein the thickening polysaccharide includes gellan gum.

6. A method for producing a packaged food according to claim 1, A raw material composition comprising ungelatinized rice, dextrin, thickening polysaccharides, emulsifier, oil and fat, and water, With respect to the total amount of the aforementioned raw material composition, The content of the aforementioned rice, calculated based on a moisture content of 15% by mass, is 10% by mass or more. The water content is 69% by mass or less. With respect to the content of the aforementioned rice, calculated as a moisture content of 15% by mass, The dextrin content is greater than 2.90% by mass and less than 58.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.02% by mass and less than 3.48% by mass. The emulsifier content is greater than 0.01% by mass and less than 3.05% by mass. The oil content is greater than 0.15% by mass. A step of filling the aforementioned raw material composition into a container and sealing it, A step of heating the container containing the raw material composition to gelatinize the rice starch in the raw material composition and heat-sterilize the raw material composition to form a heat-sterilized food composition in the container, A method that includes this.

7. Heating the container containing the raw material composition The container is heated at a temperature of 60°C to 80°C for 5 to 60 minutes. After that, the container is heated to a temperature of 100°C or higher for 1 to 30 minutes, The method according to claim 6, including the method described in claim 6.

8. A step of soaking rice in which the starch has not yet gelatinized in salt water to allow the rice to absorb the salt water, The process involves mixing the rice that has absorbed the aforementioned saline solution with dextrin, thickening polysaccharides, emulsifiers, oils and fats, and water to prepare the raw material composition. The method according to claim 6, further comprising:

9. With respect to the total amount of the aforementioned raw material composition, The dextrin content is greater than 1.00% by mass and less than 20.0% by mass. The content of the aforementioned thickening polysaccharide is greater than 0.008% by mass and less than 1.20% by mass. The emulsifier content is greater than 0.004% by mass and less than 1.05% by mass. The oil content is greater than 0.05% by mass. The method according to claim 6.

10. The method according to claim 6, wherein the raw material composition further comprises 0.25% by mass or more of trehalose based on the content of the rice calculated as 15% by mass of moisture.

11. The method according to claim 10, wherein the content of trehalose is 0.08% by mass or more with respect to the total amount of the raw material composition.

12. The method according to claim 6, wherein the thickening polysaccharide includes gellan gum.

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