Method for producing paste-like composition

Abstract

To provide a composition that contains barley-derived starch, is uniformly pasty, and is suitable as food material.SOLUTION: A method for producing a pasty composition includes heating raw materials at least containing barley-derived starch and a water-based component at a temperature of 62°C or higher and lower than 67°C for 2 minutes or longer.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a paste composition. [Background technology]

[0002] Like wheat and rice, barley is primarily composed of starch, but is also rich in dietary fiber (about 10%), drawing attention as a health food ingredient. Barley seed-derived powder obtained by grinding or crushing barley, or water in which the powder is dispersed, is thought to be useful as a paste- to gel-like food ingredient containing a dietary fiber source. It is desirable that the powder or water-based food ingredient in which the powder is dispersed be provided in a form that does not settle, so that it can be mixed uniformly when used as a food ingredient.

[0003] Patent Document 1 describes a liquid barley processed product made from barley soaked in water, and Patent Document 2 describes a food material that is pureed by high-temperature heating using superheated steam. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6251433 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-6176 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the food products in Patent Documents 1 and 2 both have the drawback of requiring special soaking and crushing / heating steps in their manufacturing process, which requires equipment and is inconvenient. Furthermore, the starch properties of the raw material, barley, are not taken into consideration.

[0006] An object of the present invention is to provide a composition which contains barley-derived starch, is in the form of a uniform paste, and is useful as a food ingredient. [Means for solving the problem]

[0007] The present invention provides the following [1] to [7]. [1] A method for producing a paste-like composition, comprising heat-treating a raw material containing at least barley-derived starch and an aqueous component at a temperature of 62°C or higher but lower than 67°C for 2 minutes or longer. [2] The method according to [1], wherein the barley is Shikoku Hadaka 84, Yumesakiboshi, Fiber Snow, Haruka Nijo, Haruhimeboshi, Sachiho Golden, Shunrai, or Toyonokaze. [3] The method according to [1], wherein the barley is a fra1 gene mutant strain or a line that has been crossbred with the mutant strain and has the fra1 gene mutation identified in the mutant strain. [4] The method according to any one of [1] to [3], wherein the amount of the aqueous component in the raw material is 2 to 20 times the amount of the barley-derived starch. [5] The method according to any one of [1] to [4], wherein the paste-like composition has a viscosity of 300 cP or more when left at room temperature after production. [6] A method for producing a food product, comprising heat-treating a paste-like composition obtained by the method according to any one of [1] to [5] and other food ingredients at a temperature equal to or higher than the gelatinization temperature of barley-derived starch. [7] The method according to [6], wherein the food is a retort pouch food. [Effects of the Invention]

[0008] It has been shown that the present invention can provide a composition that is in the form of a uniform paste and is useful as a food ingredient. DETAILED DESCRIPTION OF THE INVENTION

[0009] In the present invention, a paste-like composition useful as a food material can be obtained by heat-treating a raw material such as barley-derived starch.

[0010] [Raw materials] The raw materials for the paste-like composition include at least barley-derived starch and an aqueous component.

[0011] -Barley starch- Barley-derived starch is a pregelatinized starch made from barley (Hordeum vulgare). There are no particular limitations on the origin or type of barley. Barley may be domestically or internationally produced (e.g., Russia, Ukraine, France, Germany, Australia, Canada, Turkey). Barley is classified into hulled barley and naked barley, each of which is further classified into two-rowed barley and six-rowed barley based on the grain attachment pattern on the ear, and further classified into non-glutinous varieties and waxy varieties. Of these, non-glutinous varieties (e.g., those with an amylose content of 20% or more, preferably 20% to less than 30%) are preferred. Examples of domestic barley varieties include Shikoku Hadaka 84, Yumesakiboshi, Fiber Snow, Haruka Nijo, Haruhimeboshi, Sachiho Golden, Shunrai, and Toyonokaze. The barley may be a fra1 gene mutant. Fra1 mutants (lines with a disrupted starch granule mutation gene) are species with one or more mutations in the fra1 gene, specifically, species with one or more mutations in the barley homolog of the floury endosperm mutation gene FLO6 in rice. Examples of fra1 mutants include the fra1 gene-introduced strain of Shikoku Hadaka 84, Kanto Hi 92, Kanto Hi 96, Kankei b556, Kankei b564, and Kankei b572. Progeny of fra1 mutants may also be lines with a fra1 mutation identified by the breeding parent, for example, lines with a fra1 mutation identified by the breeding parent, using any of the above fra1 mutants as the breeding parent. The barley may be one of the above varieties, or a combination of two or more of them.

[0012] Barley-derived starch is starch contained in barley (usually seeds) and can be obtained by grinding barley. Grinding can be carried out according to conventional milling methods such as dry milling or wet milling, using a grinding device as needed. After grinding, classification can be carried out as needed. The obtained barley flour contains components other than starch (e.g., dietary fiber, protein, and sugars other than starch), but it is preferable to use the barley flour as a raw material while still containing these components (i.e., barley flour as barley-derived starch). This allows for the production of a paste-like composition with high nutritional value, such as dietary fiber (usually contained at about 10% by weight), which can be used as a value-added food ingredient. The barley-derived starch may be a single type, or a combination of two or more barley-derived starches differing in variety, harvest year, cultivation method, grinding method, and physical properties (e.g., particle size).

[0013] -Aqueous component- Aqueous components include so-called water as well as liquids other than water, such as liquid foods or food ingredients (e.g., milk, soy milk, fruit juice, dairy drinks, tea, coffee, broth, soup, and aqueous solutions thereof).

[0014] -Amount of water added- The content of the aqueous component in the raw material is usually at least 2 times, preferably at least 4 times, more preferably at least 6 times, and even more preferably at least 8 times the amount of barley-derived starch. The upper limit is usually no more than 20 times, preferably no more than 18 times, more preferably no more than 16 times, and even more preferably no more than 14 times. This improves workability and makes it easier to obtain a homogeneous paste-like composition.

[0015] In preparing the raw material, the aqueous component and the barley-derived starch (non-gelatinized) may be added all at once or in separate additions. After addition, they may be appropriately stirred.

[0016] -Optional ingredients- The raw material may contain any ingredient other than the barley-derived starch and aqueous component. Examples of the optional ingredient include salt, pepper, oils and fats, animal cream (fresh cream, whipped cream, etc.), skim milk, vegetable cream (e.g., soy milk, coconut, almond, and other bean) vegetable protein (beans, etc.), vegetable starch (corn starch, tapioca starch, etc.), grains, vegetables, fruits, eggs, cocoa, fruit juice (lemon juice, etc.), protein (meat, fish, processed products thereof, processed vegetable products such as soybeans), alcohol, flavorings, spices, sweeteners (sugar, granulated sugar, honey, etc.), starch other than barley-derived starch, additives (acidulants, colorings, preservatives, leavening agents (foaming agents), etc.), and combinations of two or more selected from these.

[0017] The timing of adding optional components may be, for example, before heat treatment, during heat treatment, after heat treatment (before cooling), or a combination of two or more of these, but is not particularly limited. When multiple optional components are used, appropriate addition times for each can be determined. After addition, stirring may be performed as necessary.

[0018] [Heat Treatment] The raw material containing at least the barley-derived starch and an aqueous component is subjected to a heat treatment. The temperature conditions for the heat treatment are usually 61°C or higher, preferably 62°C or higher. This suppresses precipitation and allows a homogeneous paste-like composition to be obtained. The upper limit is less than 67°C, preferably 65°C or lower, and more preferably 64°C or lower. This suppresses an increase in viscosity and prevents complete gelatinization or retrogradation of the starch. The heating time is usually 2 minutes or longer, preferably 3 minutes or longer or 5 minutes or longer, more preferably 7 minutes or longer or 8 minutes or longer. This suppresses precipitation and allows the composition to exhibit an appropriate paste-like state. The upper limit is usually 15 minutes or shorter, 14 minutes or shorter, 13 minutes or shorter, 12 minutes or shorter, or 11 minutes or shorter, and preferably 10 minutes or shorter. This suppresses the progression of gelatinization of the starch and prevents retrogradation.

[0019] The method for heating the raw materials is not particularly limited, and examples include directly heating the composition obtained in step 1 using a thermostatic bath, a pot, an electromagnetic cooker (e.g., a microwave oven), etc., or placing the composition in a small container or bag (e.g., a pouch bag) and heating it in hot water. The latter method is preferred because of its ease of use. The heat treatment may be carried out while stirring the composition (e.g., by hand or mechanical stirring). After heating, the composition is usually cooled to room temperature (e.g., about 20°C (15 to 25°C)).

[0020] [Physical Properties] The term "paste-like" in the context of a paste-like composition refers to a state in which the composition has a certain degree of fluidity and spills when tilted. It is preferable that the viscosity of the composition after being returned to room temperature and left to stand (for example, after being returned to room temperature and left overnight until the next morning: 12 to 20 hours) is typically 300 cP or higher. It is also preferable that the paste-like composition is not aged. One indicator for determining whether or not a composition has aged is, for example, a comparison of the viscosity immediately after production and after being returned to room temperature and left to stand. For example, a composition can be determined to be aged if the viscosity after being returned to room temperature and left to stand (for example, for about 16 hours) is typically 950 cP or lower, which is less than twice the viscosity immediately after preparation, and the difference between the two is 700 or lower.

[0021] [Food manufacturing method] The paste-like composition is in a paste form, as the barley-derived starch has not yet been gelatinized. It can be used as a processed food (e.g., a retort pouch food) that can be eaten as is, or, if necessary, with other food ingredients, by additional heating at or above the gelatinization temperature. This is expected to simplify the cooking process and improve the flavor and physical properties of the food. Furthermore, because it is soft and easy to swallow, it can also be used as a food for elderly people and sick people with dysphagia, and as a baby food for infants. The heating temperature for gelatinization varies depending on the heating time, but is usually 90°C or higher, preferably 95°C or higher, and more preferably 100°C or higher. The upper limit is usually 120°C or lower. The heating time varies depending on the heating temperature, but is usually 5 minutes or longer, preferably 8 minutes or longer, and more preferably 10 minutes or longer. The upper limit is usually 20 minutes or shorter, and preferably 15 minutes or shorter. When other food ingredients are used, the timing of heating is not particularly limited; they may be heated before being added to the other food ingredients and then added to the other ingredients, or they may be mixed with at least a portion of the other food ingredients and then heated. Other food ingredients include those exemplified as optional ingredients above, as well as grains (e.g., rice, wheat, buckwheat, barley), eggs, dairy products (e.g., cheese, butter), and aqueous ingredients (as exemplified above). Foods obtained from food ingredients include, for example, jellies, breads, noodles, rice cakes, baked confectioneries, creams, pizza, and okonomiyaki. [Example]

[0022] The present invention will be described below with reference to examples, which are not intended to limit the scope of the present invention.

[0023] Examples 1 to 6 and Comparative Examples 1 to 6 (1) Materials: Polished barley (Table 1) was placed in a Satake small flour mill (SRG05A, 0.5 mm screen) and dry milled. The barley varieties used were those shown in Table 1 (harvested in Tsukuba City, 2019 crop). The resulting barley flour was placed in a Lamizip bag and stored in a refrigerator. The moisture content of the barley flour (measured with a Sartorius moisture meter, average of two measurements) and particle size are shown in Table 1. The amylose content of each variety was less than 30%.

[0024] [Table 1]

[0025] (2) Heating: Using a Rapid Visco Analyzer (RVA, PerkinElmer), a mixture of 2.5 g of barley flour and 25 ml of distilled water (10 times the water content) was heated to the set temperatures (60°C, 62°C, 65°C, 67°C) while stirring (heating was completed within 10 minutes). After heating, the mixture was left overnight at room temperature (25°C).

[0026] (3) Viscosity measurement: Using an RVA, the viscosity of the samples immediately after preparation and after standing overnight was recorded at 20°C and stirred for 3 minutes (Table 2).

[0027] (4) Observation of the presence or absence of precipitation: The presence or absence of precipitation was visually observed after leaving the sample at room temperature overnight (approximately 16 hours) (Table 2).

[0028] [Table 2]

[0029] In Comparative Examples 1 to 6, in which heat treatment was performed at 60°C or below or 67°C or above, precipitation occurred or the viscosity after standing at room temperature exceeded 950 cP, and the viscosity after standing at room temperature was more than twice the viscosity at the time of preparation, or the difference exceeded 700. In Examples 1 to 6, in which heat treatment was performed at above 60°C and below 70°C, the product was in a paste form (viscosity after standing at room temperature was 300 cP or above), no precipitation occurred, the increase in viscosity was suppressed, and gelatinization did not progress (Table 2).

[0030] These results demonstrate that the present invention makes it possible to obtain a composition that is incompletely gelatinized, exhibits a uniform paste-like form, and is useful as a food material.

Claims

1. dry-milling barley to obtain barley-derived starch; heat-treating the raw material containing at least the barley-derived starch and an aqueous component at 62°C or higher and lower than 67°C for 7 minutes or longer and 12 minutes or shorter, The barley is any one kind of naked barley selected from the group consisting of Shikoku Hadaka 84, Yumesakiboshi, Haruhimeboshi, Toyonokaze, a fra1 gene mutant strain which is a line into which a crushed starch granule mutant gene of Shikoku Hadaka 84 has been introduced, and a line which uses the mutant strain as a cross parent and has the fra1 gene mutation specified in the mutant strain. A method for producing a paste-like composition.

2. 2. The method according to claim 1, wherein the amount of the aqueous component in the raw material is 2 to 20 times the amount of the barley-derived starch.

3. 3. The method according to claim 1, wherein the paste-like composition has a viscosity of 300 cP or more when left at room temperature after production.

4. A method for producing a food product, comprising heat-treating a paste-like composition obtained by the method according to any one of claims 1 to 3 and other food ingredients at a temperature equal to or higher than the gelatinization temperature of the barley-derived starch.

5. The method according to claim 4, wherein the food product is a retort pouch food product.

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