Retort pouch molded food and its manufacturing method

Abstract

To provide formed food in retort pouch, in which highly nutritious barley and oat are formed to be eaten directly from the pouch, and a production method thereof.SOLUTION: Formed food in retort pouch contains barley and / or oat, gelatinizer, fat and oil and water, and cohesion / hardness (N / N) measured by a texture analyzer is 0.01-0.1, and cohesion is 0.09-1 N. The production method of the formed food in retort pouch includes the first step for making emulsion in which gelatinizer and fat and oil are dispersed in water, the second step for making viscous liquid by dispersing barley and / or oat in the emulsion and the third step for filling the viscous liquid into a pouch, and heat-sterilizing and cooling the same to be solidified in a lump.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a retort-pouched food product made primarily from barley and / or oats and a method for producing the same, and more particularly to a retort-pouched food product made primarily from barley and / or oats, molded into a loaf that can be eaten as is at room temperature, and a method for producing the same. [Background technology]

[0002] Barley and oats are richer in dietary fiber than white rice, and are widely used as health ingredients, either mixed with white rice or eaten as a substitute for white rice.Recently, retort pouch foods have been released on the market, in which barley and oats are retort-heated so that they can be eaten as is without heating.

[0003] To date, some proposed retort products using grains include a packaged grain food product (Patent Document 1) in which grain grains with husks and an O / W emulsion containing edible oils and fats, an emulsion stabilizer, and the remainder water are placed in a packaging container and retorted, and a loosening agent for retort grain foods (Patent Document 2) in which an oil-in-water emulsion obtained from edible oils and fats and an emulsifier is used as an active ingredient. It has also been proposed that a certain amount of gelatin be added to a cooked packaged food containing milk protein and grains to prevent the rice from clumping and sticking to the retort pouch (Patent Document 3). However, all of these were related to foods that are taken out of the retort pouch and transferred to another container before eating, and none of them mentioned or suggested that the food be eaten directly from the retort pouch in a single block. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 3027435 [Patent Document 2] Japanese Patent Application Publication No. 6-276938 [Patent Document 3] Patent No. 6674810 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a retort pouch-shaped food product in which nutritious barley or oats are molded so that they can be eaten directly from the retort pouch, and a method for producing the same. [Means for solving the problem]

[0006] As a result of intensive research into solving the above problems, the inventors of the present invention have discovered that by adding barley and / or oats to an emulsion in which a gelling agent and an oil or fat are dispersed in water to obtain a viscous liquid, and then subjecting the resulting viscous liquid to retort heat sterilization in a pouch, the barley and / or oats can be formed into a single mass that can be easily removed from the retort pouch, and more surprisingly, the resulting formed mass has a pleasant, chewy texture similar to that of rice, thereby completing the present invention.

[0007] That is, the present invention provides: (1) Barley and / or oats 20~45% by weight , gelling agent 0.1~3% by weight , fats and oils 0.5~7% by weight and water 50~75% by weight a retort pouch-shaped food product containing the above, wherein the adhesive strength / hardness (N / N) measured by a texture analyzer is 0.01 to 0.1 and the adhesive strength is 0.09 to 1 N; (2) The retort pouch-shaped food according to (1), wherein the gelling agent is one or more selected from konjac flour, psyllium, and gellan gum. (3) A retort pouch-shaped food product according to (1) or (2) above, in which a viscous liquid obtained by adding barley and / or oats to an emulsion in which a gelling agent and fats and oils are dispersed in water is subjected to retort heat sterilization treatment in the pouch and solidified into a lump. 、 (4 ) (1) to ( 3) A method for producing a retort pouch-shaped food product according to any one of A first step of preparing an emulsion in which a gelling agent and an oil or fat are dispersed in water; a second step of dispersing barley and / or oats in the emulsion to obtain a viscous liquid; a third step of filling the viscous liquid into a pouch, sterilizing it by retort heating, and solidifying it into a mass by cooling; A method for producing a retort pouch-shaped food product, characterized by Regarding. [Effects of the Invention]

[0008] The retort pouch-molded food product of the present invention is a molded food product that can be neatly removed in one lump from the retort pouch and eaten immediately as is, and has a moderate softness and chewy texture. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a schematic diagram of the retort pouch-shaped food product obtained in Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0010] The retort pouch-shaped food product of the present invention will be described in detail below.

[0011] The retort pouch food of the present invention is defined as a retort pouch food in the "Retort Pouch Food Quality Labeling Standards (Notification of the Consumer Affairs Agency)" as "a container (limited to those that are airtight and light-blocking) made of plastic film, metal foil, or a combination of these in multiple layers, molded into a bag or other shape, in which prepared food is packed, sealed by thermal fusion, and sterilized by heating under pressure." In the present invention, the term "pouch" refers to the container, and the term "retort pouch" refers to a pouch that can be sterilized by heating under pressure.

[0012] The retort pouch-shaped food product of the present invention is a shaped product formed by retort processing as described above. In the present invention, the term "shaped product" specifically refers to a mass of barley and / or oats bound together.

[0013] The retort-pouched food product of the present invention contains (a) barley and / or oats, (b) a gelling agent, (c) oil and fat, and (d) water.

[0014] (a) Barley and / or oats Barley refers to the seeds of the grass plant "barley" (scientific name: Hordeum vulgare), and in the present invention, the seeds are used in a granular state. The type of barley used in the present invention is not particularly limited, and examples thereof include two-row barley, six-row barley, naked barley, and Barley Max (super barley). Waxy barley, "mochi mugi," can also be used. Regarding the varieties of barley, any variety available in Japan can be used. Examples of waxy barley include Daishimochi, Kirarimochi, Haneumamochi, Agrimochi, Waxy Fiber, White Fiber, Kusumochi Nijo, Yatomimochi, and Murasakiwase Naked Barley. Oats are a plant of the grass family, Avena sativa, also known as oats or wild oats. Any type of oat grain is acceptable, including "oat groats" (which are husks removed), "steel-cut oats" (oat groats broken into small pieces), "rolled oats" (oat groats steamed, pressed, and dried), "quick oats" (rolled oats broken into small pieces), and "instant oats" (rolled oats heated and dried). In the retort-pouched food product of the present invention, the barley or oats may be used alone, or a mixture of barley and oats may be used. Furthermore, the varieties of barley and oats may be used alone, or two or more varieties may be used in combination.

[0015] In the retort-pouch-molded food product of the present invention, the content of barley and / or oats is preferably 20 to 45 wt %, more preferably 20 to 40 wt %, in terms of solid weight, from the viewpoints of the physical properties of the resulting retort-pouch-molded food product in a lump state and the texture.

[0016] (b) Gelling agent Gelling agents are used to disperse barley and / or oats, prevent settling during the manufacturing process, and improve the texture and shape retention of the final product. If a thickener such as xanthan gum is used without a gelling agent, the product will not form a neat lump after retort sterilization, although it will be effective in preventing settling.

[0017] The gelling agent used in the present invention is not limited to gelling agents used as food additives, and examples thereof include polysaccharides such as agar, konjac flour, psyllium, pectin, gellan gum, and carrageenan, gelatin, starch, modified starch, etc. Among these, polysaccharides such as konjac flour, psyllium, and gellan gum are preferred in view of production suitability. The gelling agent may be used alone or in combination of two or more kinds.

[0018] In the retort-pouch-formed food product of the present invention, the content of the gelling agent is not particularly limited as long as it exhibits a moderate thickening effect that prevents the sedimentation of the barley and / or oats, and can solidify the contents of the retort-pouch-formed food product into a lump in the final product without impairing its texture; for example, 0.1 to 3 wt % is preferred, and 0.3 to 2 wt % is more preferred.

[0019] (c)Oils and fats The retort pouch-shaped food product of the present invention has the advantage that the inclusion of fats and oils improves the manufacturability and also improves the peeling of the final product from the retort pouch. The oils and fats are not particularly limited as long as they are usable for foods, and examples thereof include vegetable oils and fats such as rapeseed oil, animal oils and fats such as lard, processed oils and fats, medium-chain fatty acid oils, etc. Among these, it is preferable to use oils and fats that are liquid at room temperature in terms of the production process and the physical properties of the final product. The fats and oils may be used alone or in combination of two or more.

[0020] In the retort-pouched food product of the present invention, the content of the oil or fat is preferably 0.5 to 7% by weight.

[0021] (d) water The retort pouch-shaped food of the present invention is prepared by adjusting the amount of water to achieve the desired texture. Too much water makes the food soft, and too little makes the food hard. For example, the water content is adjusted to 50 to 75% by weight of the total. The water content mentioned above refers to the total amount of water including not only the amount of water added but also the water derived from the barley and / or oats and other optional ingredients. The moisture content may be determined by a calculation method based on the moisture content of each raw material, a vacuum drying method, a Karl Fischer method, an infrared absorption method, or the like.

[0022] (e) Other optional ingredients In addition to the ingredients (a) to (d) above, the retort-pouch-shaped food product of the present invention may contain optional ingredients such as other grains, beans, nuts, seeds, potatoes, meat, seafood, fruits, vegetables, dairy products, plant- or animal-derived extracts, carbohydrates, dietary fiber, oils and fats, salt, spices, herbs, seasonings, acidulants, flavorings, colorings, sweeteners, etc. By appropriately selecting these optional ingredients to adjust the physical properties and flavor, the retort-pouch-shaped food product can be endowed with a wide range of palatability. The optional ingredients may be used in an amount that does not adversely affect palatability or physicochemical stability, and there are no particular limitations on the amount contained.

[0023] The retort pouch-shaped food of the present invention is sealed in a pouch and heated under pressure to form a shaped product. The shaped product may be any product in which the barley and / or oats are bound together to form a single mass as a whole. The shape of the shaped product is not particularly limited, and examples thereof include a cube with four or more sides, a substantially sphere, a substantially oval sphere, a substantially cylinder, a substantially triangular pyramid, a substantially prismatic column, a plate, a substantially prismatic column, a rod, a substantially oval sphere, etc., depending on the internal shape of the pouch.

[0024] The retort pouch-shaped food product of the present invention is characterized in that the adhesive strength / hardness (N / N) is 0.01 to 0.1 and the adhesive strength is 0.09 to 1N as measured by a texture analyzer.

[0025] The adhesive strength / hardness is a value obtained by dividing the adhesive strength measured by a texture analyzer by the hardness measured by a texture analyzer, and indicates the physical properties of a retort pouch molded food product that exhibits moderate stickiness and a pleasant chewiness similar to rice. The adhesive strength / hardness is expressed in units of "N / N." If the adhesive strength / hardness ratio is less than 0.01, the food is not sticky enough and tends to feel brittle or hard, whereas if it is greater than 0.1, the food tends to have a sticky texture that is less palatable. The adhesive strength / hardness is preferably within the range of 0.02 to 0.04.

[0026] The adhesive strength is a physical property that affects the texture and the resistance to deformation of a retort pouch-shaped food when chewed in the mouth. If the adhesive strength is less than 0.09 N, the food will easily lose its shape when removed from the retort pouch and will easily crumble when chewed. If the adhesive strength is greater than 1 N, the food will feel very sticky and hard when chewed in the mouth, and will not have a pleasant texture. The adhesive strength is preferably within the range of 0.1 to 0.5N.

[0027] The hardness is not particularly limited, but is preferably in the range of 3 to 30 N from the viewpoints of making it easy to remove the food from the retort pouch and providing a pleasant texture when chewed in the mouth.

[0028] In the retort pouch-formed food product of the present invention, the adhesive strength / hardness and adhesive strength are within the above ranges, so that even when the food is removed from the retort pouch, it remains in a lump and does not lose its shape, and when the food is chewed in the mouth, it has a pleasant, chewy texture like rice.

[0029] The hardness and adhesive strength refer to the hardness (maximum load when compressed) and adhesive strength (maximum load when pulled) measured during a repeated compression test in which a retort pouch-shaped food product was compressed 90% and then returned to its original position using a texture analyzer (Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems). Specifically, the hardness and adhesive strength can be measured under the conditions described in the Examples below.

[0030] The method for producing the retort pouch-shaped food of the present invention includes the following steps: A first step of preparing an emulsion in which a gelling agent and an oil or fat are dispersed in water; a second step of dispersing barley and / or oats in the emulsion to obtain a viscous liquid; a third step of filling the viscous liquid into a pouch, sterilizing it by retort heating, and solidifying it into a mass by cooling; The manufacturing method includes the steps of:

[0031] The pouch used in the present invention may be a container made of a plastic film, metal foil, or a combination of these in multiple layers, molded into a bag or other shape, such as a flat bag or a standing pouch.

[0032] In the first step, for example, water is placed in a tank or the like equipped with a stirring blade, and a mixture of a gelling agent and an oil or fat is added thereto and dispersed in the water to prepare an emulsion.

[0033] In the second step, barley and / or oats are dispersed in the emulsion to obtain a viscous liquid. The temperature during this step is preferably adjusted to 50° C. or less, and more preferably performed at room temperature of 30° C. or less. If the water temperature exceeds 50° C., the viscosity increases due to gelatinization (gelatinization) of the barley and / or oats, which tends to reduce the suitability for subsequent filling into pouches.

[0034] In the third step, the viscous liquid obtained in the second step is filled into pouches. The viscosity of the viscous liquid is preferably 10 Pa·s or less, and it is sufficient that the barley and / or oats remain uniformly dispersed without settling even when left to stand. If the viscosity of the viscous liquid is high, problems such as an unstable filling amount and dripping that causes the viscous liquid to adhere to the heat-sealed portion of the pouch may occur. Furthermore, if the viscosity is too low and the barley and / or oats settle, individual differences in the amount of barley and / or oats between pouches are likely to occur, with some pouches containing more than others, resulting in inconsistent quality.

[0035] The viscous liquid is in a fluid state and is filled into the pouch by a known method, for example, by opening the opening of the pouch, filling a predetermined amount of the viscous liquid, and then closing the opening of the pouch and sealing it by thermocompression.

[0036] The viscous liquid contained in the pouch is then retort sterilized. The retort sterilization can be performed using a pressurized heat treatment method known in the production of retort foods, such as placing a pouch filled with and sealed with the viscous liquid in a pressurized heating oven and heating it with steam or pressurized hot water at 100°C or higher. The heating temperature can be, for example, 110 to 130°C for 10 to 60 minutes. The resulting mixture is then cooled to room temperature, whereby the barley and / or oats are bound together and solidified into a single mass.

[0037] The retort pouch-formed food obtained in the above manner is a highly portable and convenient food product with high nutritional value, in that the barley and / or oats are in the form of a single mass of bound barley and / or oats and can be eaten as is at room temperature after being removed from the retort pouch, and the food product maintains a pleasant rice-like texture for a long period of time. [Example]

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

[0039] Example 1 According to the formulation shown in Table 1 (values ​​indicate weight %), a gelling agent and fat were mixed and dispersed in water to obtain an emulsion. Subsequently, barley (glutinous barley) was added to the emulsion and mixed at room temperature to produce a viscous liquid. 65 g of this viscous liquid was filled into a 100 mm x 130 mm flat pouch, sealed, and then pressurized and heated at 120°C for 30 minutes to sterilize the contents, yielding a retort pouch-shaped food product. When the resulting retort pouch-shaped food product was removed from the pouch, it appeared as a single, 11 mm-thick plate that could be eaten as is.

[0040] Examples 2 to 6 As shown in Table 1, retort pouch molded foods were obtained in the same manner as in Example 1, except that the barley used in Example 1 was replaced with other barley or oats, the type of gelling agent was changed, and the content of each component was changed.

[0041] (Comparative Example 1) As shown in Table 1, a retort pouch-shaped food product was obtained in the same manner as in Example 1, except that no oil or fat was used.

[0042] (Comparative Example 2) As shown in Table 1, a retort pouch-shaped food product was obtained in the same manner as in Example 2, except that no oil or fat was used.

[0043] (Comparative Examples 3 and 4) A retort pouch-shaped food product was obtained in the same manner as in Example 1, except that oats were used and a thickener (xanthan gum) was used instead of a gelling agent, as shown in Table 1.

[0044] [Test Example 1] Physical property evaluation test Using a texture analyzer (Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems), the hardness (maximum load when compressed) and adhesive strength (maximum load when pulled) of retort pouch-shaped foods were measured under the following conditions during a repeated compression test in which the foods were compressed 90% and then returned to their original position. The results are shown in Table 1. <Repeated compression test conditions> Probe: 10mm diameter cylindrical probe (P / 10) Measurement speed: 2mm / sec Penetration distance: 90% Measurement temperature: 20℃ Number of repetitions: 1

[0045] Products with the adhesive strength / hardness (N / N) of 0.01 to 0.1 and adhesive strength of 0.09 to 1 N were considered to be acceptable.

[0046] [Test Example 2] Sensory evaluation test Sensory evaluation was carried out according to the following items, and the results are shown in Table 1.

[0047] "Texture" 〇: It has a pleasant texture similar to chewy rice. △: Hard and watery, with a slightly undesirable texture.

[0048] "Ease of removal" 〇: Easy to remove from the retort pouch. △: Difficult to remove from retort pouch due to adhesion to retort pouch and poor shape retention.

[0049] [Table 1]

[0050] As shown in Figure 1, the retort pouch-shaped foods 1 obtained in Examples 1 to 6 are foods made from nutritious barley or oats that can be eaten immediately, and are highly portable and convenient because they are packaged in a retort pouch 3. Furthermore, all of the retort pouch-shaped foods 1 are formed based on the shape of the contents of a flat bag, and when the retort pouch 3 is held upright, the top is cut open, and the bottom is pushed up by hand, allowing the barley or oat kernels 2 to be easily removed in a single mass that can be eaten as is without falling apart or spilling.

[0051] Furthermore, the results in Table 1 show that all of the retort pouch-molded foods obtained in Examples 1 to 6 could be easily removed from the retort pouch and eaten, and had a pleasant texture similar to chewy rice.

[0052] On the other hand, the retort pouch-formed foods of Comparative Examples 1 and 2 had a good texture but had problems with ease of removal from the retort pouch. Furthermore, the retort pouch-shaped foods of Comparative Examples 3 and 4 were inferior to those of Examples 1 to 6 in texture and ease of removal. [Explanation of symbols]

[0053] 1. Retort pouch foods 2. Barley or oat grains 3 Retort pouch

Claims

1. A retort pouch-shaped food product containing 20 to 45% by weight of barley and / or oats, 0.1 to 3% by weight of a gelling agent, 0.5 to 7% by weight of fats and oils, and 50 to 75% by weight of water, A retort pouch-shaped food product having an adhesive strength / hardness (N / N) of 0.01 to 0.1 and an adhesive strength of 0.09 to 1 N as measured by a texture analyzer.

2. 2. The retort pouch-shaped food according to claim 1, wherein the gelling agent is one or more selected from the group consisting of konjac flour, psyllium, and gellan gum.

3. 3. The retort pouch-shaped food product according to claim 1 or 2, wherein the viscous liquid obtained by adding barley and / or oats to an emulsion in which a gelling agent and an oil or fat are dispersed in water is subjected to retort heat sterilization treatment in the pouch and solidified into a lump.

4. A method for producing a retort pouch-shaped food product according to any one of claims 1 to 3, A first step of preparing an emulsion in which a gelling agent and an oil or fat are dispersed in water; a second step of dispersing barley and / or oats in the emulsion to obtain a viscous liquid; a third step of filling the viscous liquid into a pouch, sterilizing it by retort heating, and solidifying it into a mass by cooling; A method for producing a retort pouch-shaped food product, characterized by:

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