Container foods that have been sterilized by pressurized heat.

Abstract

To solve the problem newly discovered by the inventors of this invention, where barley grains tend to experience a deterioration in grain texture when subjected to pressurized heating treatment such as cooking or retort sterilization.SOLUTION: In one embodiment, using barley grains with an insoluble dietary fiber content of at least 4.5 mass%, as determined on an anhydrous basis, can effectively suppress a deterioration in the grain texture of barley grains when subjected to pressurized heating treatment.SELECTED DRAWING: None

Description

Technical Field

[0007] , ,

[0001] The present invention relates to foods packed in containers that have been subjected to pressure heating sterilization.

Background Art

[0002] Barley has a unique granular texture that is soft and chewy, and is used in foods such as cooked rice, porridge, risotto, and soup that make use of this granular texture. In addition, barley contains insoluble dietary fiber and water-soluble dietary fiber, and exhibits various health functions such as intestinal regulation effects, blood sugar improvement effects, and anti-obesity effects depending on the balance and other blended ingredients.

[0003] Due to the increasing trend towards health consciousness, the number of retort foods such as porridge and risotto containing barley is on the rise. In Patent Document 1, a porridge with an excellent texture that suppresses the cereal flavor derived from barley has been proposed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the inventors have newly found that when barley grains are subjected to pressure heating treatments such as cooking or retort sterilization, the granular texture tends to deteriorate.

[0006] As a method for improving the granular texture itself, techniques such as adding proteins to cooked rice are known, but there is room for improvement in their application to barley grains and they are not preferable, and a fundamental solution technique for improving the unique granular texture of barley grains is required.

Means for Solving the Problems

[0007] This invention was made in view of the above problems, and it was discovered that by using barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis, the deterioration of grain texture when subjected to pressurized heat sterilization can be suppressed, thus completing the present invention.

[0008] In other words, in one embodiment, the present invention provides the following packaged food product. [1-1] A containerized food product that has been subjected to pressure and heat treatment, containing barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis, and water.

[0009] [1-2] The packaged food according to [1], wherein the total dietary fiber content of the barley grains on an anhydrous basis is 15% by mass or more.

[0010] [1-3] The packaged food according to [1] or [2], wherein the variety of barley grain is at least one selected from the group consisting of BG104, Himalayan292, and Fibersnow.

[0011] [1-4] The containerized food according to any one of [1-1] to [1-3], wherein the barley grains are milled.

[0012] [1-5] Furthermore, a packaged food product as described in any of [1-1] to [1-4], which also contains gelatin.

[0013] [1-6] The packaged food according to [1-5], wherein the gelatin content per 100 parts by mass of barley grains is 1 part by mass or more and less than 25 parts by mass.

[0014] [1-7] A packaged food item as described in any of [1-1] to [1-6], which is congee, paella, pilaf, soup with ingredients, or risotto.

[0015] Furthermore, the present invention provides a method for manufacturing a container-packed food as set forth below. [1-8] A step of mixing barley grains having an insoluble dietary fiber content of 4.5 mass% or more in anhydrous equivalent value with water, and a step of filling the mixture into a container, sealing it, and subjecting it to a pressure heat treatment, A method for manufacturing a container-packed food, comprising the above steps.

[0016] Furthermore, the present invention provides a method for improving the granular texture of barley grains as set forth below. [1-9] A step of mixing barley grains having an insoluble dietary fiber content of 4.5 mass% or more in anhydrous equivalent value with water, and a step of filling the mixture into a container, sealing it, and subjecting it to a pressure heat treatment, A method for improving the granular texture of barley grains, comprising the above steps.

[0017] In another embodiment, the present invention provides a container-packed food as set forth below. [2-1] A container-packed food that has been subjected to a pressure heat treatment and contains barley grains having a water-soluble dietary fiber content of more than 10.0 mass% in anhydrous equivalent value and water.

[0018] [2-2] A container-packed food that has been subjected to a pressure heat treatment and contains barley grains having a β-glucan content of more than 9.4 mass% in anhydrous equivalent value and water.

[0019] [2-3] The container-packed food according to [2-1] or [2-2], wherein the insoluble dietary fiber content of the barley grains in anhydrous equivalent value is 4.5 mass% or more.

[0020] [2-4] The container-packed food according to any one of [2-1] to [2-3], wherein the total dietary fiber amount of the barley grains in anhydrous equivalent value is 15 mass% or more.

[0021] [2-5] The packaged food according to any one of [2-1] to [2-4], wherein the variety of barley grain is at least one selected from the group consisting of BG104, Himalayan292, and FiberSnow.

[0022] [2-6] The containerized food product according to any one of [2-1] to [2-5], wherein the barley grains are milled.

[0023] [2-7] Furthermore, a packaged food product as described in any of [2-1] to [2-6], which also contains gelatin.

[0024] [2-8] The packaged food according to [2-7], wherein the gelatin content per 100 parts by mass of barley grains is 1 part by mass or more and less than 25 parts by mass.

[0025] [2-9] A packaged food item as described in any of [2-1] to [2-8], which is congee, paella, pilaf, soup with ingredients, or risotto.

[0026] In another embodiment, the present invention provides a method for producing the following packaged food products. [2-10] A process of mixing barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including [the specified term]. [2-11] A process of mixing barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including [the specified term].

[0027] In another embodiment, the present invention provides the following method for improving the texture of barley grains. [2-12] A process of mixing barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for improving the texture of barley grains, including [specific details omitted]. [2-13] A process of mixing barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for improving the texture of barley grains, including [specific details omitted]. [Effects of the Invention]

[0028] According to the present invention, it is possible to provide a packaged food product in which the deterioration of the texture of barley grains is effectively suppressed even when subjected to pressurized heat treatment. Furthermore, it is possible to maintain the good texture of the barley grains even when the packaged food product is stored. [Brief explanation of the drawing]

[0029] [Figure 1] This is a schematic diagram showing the structure of the plunger in Test Example 2. [Figure 2] This is a schematic diagram showing how a plunger is used in a container to which liquid has been added, as in Test Example 2. [Modes for carrying out the invention]

[0030] [Packaged foods] In one embodiment, the packaged food of the present invention contains barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis, and water.

[0031] (barley grain) In this specification, "barley grain" refers to granular material made from the seeds of barley, a grass plant. While not limited to barley, barley that has been threshed and, if necessary, had its outer husk removed (milled), and is usually ungerminated, may be used.

[0032] Barley grains contain both insoluble and soluble dietary fiber, and in this specification, the total amount of these is referred to as the total dietary fiber content.

[0033] The barley grains used in this invention have an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis. From the viewpoint of significantly achieving the effects of this invention, a content of 4.7% by mass or more is preferred, more preferably 5.0% by mass or more, even more preferably 6.0% by mass or more, even more preferably 7.0% by mass or more, even more preferably 8.0% by mass or more, even more preferably 9.0% by mass or more, even more preferably 10.0% by mass or more, even more preferably 11.0% by mass or more, even more preferably 12.0% by mass or more, even more preferably 13.0% by mass or more, even more preferably 14.0% by mass or more, and most preferably 15.0% by mass or more. Here, the anhydrous basis value refers to the value converted to a state where all water has been completely evaporated. Furthermore, the upper limit of the insoluble dietary fiber content on an anhydrous basis is not particularly limited, but examples include 25% by mass or less, 23% by mass or less, 21% by mass or less, etc.

[0034] While not limited to these, the barley grains used in the present invention preferably have a total dietary fiber content of 15% by mass or more on an anhydrous basis, more preferably 16% by mass or more, even more preferably 17% by mass or more, even more preferably 18% by mass or more, even more preferably 19% by mass or more, even more preferably 20% by mass or more, even more preferably 21% by mass or more, even more preferably 22% by mass or more, even more preferably 23% by mass or more, even more preferably 24% by mass or more, even more preferably 25% by mass or more, even more preferably 26% by mass or more, even more preferably 27% by mass or more, even more preferably 28% by mass or more, even more preferably 29% by mass or more, especially preferably 30% by mass or more, and most preferably 31% by mass or more. Furthermore, while there are no particular limitations on the upper limit of total dietary fiber content on an anhydrous basis, examples include 40% by mass or less, 39% by mass or less, 38% by mass or less, 37% by mass or less, 36% by mass or less, 33% by mass or less, and 31% by mass or less.

[0035] In another embodiment, the packaged food of the present invention may contain barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis, and water.

[0036] The barley grains used in this invention have a water-soluble dietary fiber content on an anhydrous basis that is not particularly limited, but for example, it is 5% by mass or more. From the viewpoint of significantly achieving the effects of this invention, examples include 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, etc. Furthermore, the upper limit of the water-soluble dietary fiber content on an anhydrous basis is not particularly limited, but for example, examples include 30% by mass or less, 29% by mass or less, 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 23% by mass or less, 21% by mass or less, etc.

[0037] The water-soluble dietary fiber mentioned above is not particularly limited, but an example is β-glucan. β-glucan refers to (1-3),(1-4)-β-D-glucan, in which glucose molecules are linked by 1-3 and 1-4 bonds, and accounts for the majority of water-soluble dietary fiber in barley grains (Reference 1: Seiichiro Aoe, on the functionality of barley β-glucan, Journal of the Japanese Society for Food Science and Technology, Vol. 26, No. 1, 3-6 (2015); Reference 2: Shigeki Araki et al., on the current status of physiological effects and health claims of barley, Journal of Nutritional Science, Vol. 67, No. 5, 235-251 (2009)). Therefore, the water-soluble dietary fiber content on an anhydrous basis can typically be expressed as the β-glucan content on an anhydrous basis. The method for measuring β-glucan can be any known method and is not limited, but for example, the β-Glucan Assay Kit from Megazyme, in accordance with AOAC995.16, can be used.

[0038] In another embodiment, the packaged food of the present invention may contain barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis, and water.

[0039] The barley grains used in this invention have a β-glucan content on an anhydrous basis that is not particularly limited, but for example, it is 9% by mass or more. From the viewpoint of significantly achieving the effects of this invention, examples include over 9.4% by mass, 9.5% by mass or more, 10% by mass or more, 11% by mass or more, 12% by mass or more, 13% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 17% by mass or more, 18% by mass or more, etc. Furthermore, the upper limit of the water-soluble dietary fiber content on an anhydrous basis is not particularly limited, but for example, examples include 28% by mass or less, 27% by mass or less, 26% by mass or less, 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, etc.

[0040] The methods for measuring the insoluble dietary fiber content, soluble dietary fiber content, and total dietary fiber content on an anhydrous basis can be known and are not limited to any particular method, but as described in the examples below, the enzyme-gravimetric method (Prosky modified method) can be used.

[0041] As an example of a measurement method for packaged foods, the following method can be cited. In a packaged food product, the liquid and solid parts are separated using a known separation method such as a sieve, and the barley grains are removed from the solid part. In another embodiment, in a packaged food product, the barley grains are separated from the other parts by removing ingredients other than the barley grains.

[0042] Remove any liquid adhering to the barley grains by known means. For example, as a guideline, wash the barley grains about three times with a sufficient amount of water (approximately three times the amount of grains) to remove any liquid adhering to the surface of the grains.

[0043] Barley grains, from which the liquid portion has been removed, are dried by known means such as freeze-drying, and the content of various dietary fibers on an anhydrous basis is measured by conventional methods. The moisture content is determined by atmospheric pressure heating and drying, and the water-soluble and insoluble dietary fibers are determined by the enzymatic-gravimetric method (Prosky modified method).

[0044] The barley varieties used in this invention are not particularly limited as long as they achieve the effects of this invention, but examples include BG varieties (BG104, BG012, BG006, etc.), Himalaya 292 varieties (including, for example, BarleyMax®), Salute varieties, FiberSnow varieties, CDC varieties (CDC-Rattan, CDC Fibar, CDC Kendall, etc.), Daishimochi varieties, Transit varieties, and improved varieties thereof. The barley grains used in this invention may be from one of these varieties alone, or multiple varieties may be used in appropriate combinations.

[0045] As for the barley grain variety, from the viewpoint of significantly demonstrating the effects of the present invention, it is preferable to select at least one variety from the group consisting of BG104, BG012, BG006, Himalaya 292, Salute, Fiber Snow, and improved varieties thereof; more preferably at least one variety selected from the group consisting of BG104, BG006, Himalaya 292, Fiber Snow, and improved varieties thereof; even more preferably at least one variety selected from the group consisting of BG104, BG006, Himalaya 292, Barley Max, and Fiber Snow; particularly preferably at least one variety selected from the group consisting of BG104, BG006, Himalaya 292, and Barley Max; and most preferably at least one variety selected from the group consisting of BG104 and BG006.

[0046] The barley grain content in packaged foods is not particularly limited as long as the effects of the present invention are achieved, but examples include 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, etc. Also, examples of barley grain content in packaged foods include 25% by mass or less, 24% by mass or less, 23% by mass or less, 22% by mass or less, 21% by mass or less, 20% by mass or less, 19% by mass or less, 18% by mass or less, 17% by mass or less, 16% by mass or less, 15% by mass or less, etc. Furthermore, the barley grain content in packaged foods can be, for example, 0.1-25% by mass, 0.5-25% by mass, 1-25% by mass, 5-25% by mass, 0.1-20% by mass, 0.5-20% by mass, 1-20% by mass, 5-20% by mass, 0.1-15% by mass, 0.5-15% by mass, 1-15% by mass, 5-15% by mass, etc.

[0047] In one embodiment, the barley grains used in the present invention are preferably milled, and more preferably have a milling yield of 98% or less. In this specification, milling means removing at least a portion of the barley grains. The milling method is not limited to any known method, as long as it can remove at least a portion of the barley grains by methods such as scraping, rubbing, peeling, or cutting. Examples of milling methods are not limited, but include grinding milling and friction milling. In this specification, milling yield means the ratio of the weight of the barley after milling to the weight before milling. Furthermore, from the viewpoint of significantly demonstrating the effects of the present invention, the milling yield of the barley grains is preferably 95% or less, more preferably 90% or less, even more preferably 85% or less, particularly preferably 80% or less, and most preferably 75% or less. Furthermore, from the viewpoint of significantly demonstrating the effects of the present invention, the milling yield of the barley grains is preferably 50% or more, more preferably 55% or more, and even more preferably 60% or more. Furthermore, from the viewpoint of significantly demonstrating the effects of the present invention, the milling yield of the barley grains can be, for example, 50-98%, 50-95%, 50-90%, 50-85%, 50-80%, 50-75%, 55-98%, 55-95%, 55-90%, 55-85%, 55-80%, 55-75%, 60-98%, 60-95%, 60-90%, 60-85%, 60-80%, 60-75%, etc.

[0048] In one embodiment, the barley grains used in the present invention may be subjected to a water soaking treatment beforehand from the viewpoint of improving taste, texture, and color. The method of water soaking treatment is not particularly limited as long as the effects of the present invention are achieved, but for example, one method is to leave 10 to 1000 g of barley grains per liter of water at a temperature of 5 to 50°C for about 0.5 to 24 hours. In addition, during the water soaking treatment, continuous or intermittent stirring may be performed as needed.

[0049] In one embodiment, the barley grains used in the present invention may be flattened (so-called rolled barley) or cut to facilitate cooking.

[0050] (water) The packaged food of the present invention further contains water, such as for cooking barley grains, or as a component of the liquid portion in porridge, soups, risotto, etc.

[0051] The water content in packaged food products is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 10 to 99% by mass, preferably 15 to 95% by mass, and more preferably 20 to 90% by mass.

[0052] The amount of barley grains per 100 parts by mass of water is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 0.1 to 25 parts by mass, preferably 0.5 to 20 parts by mass, more preferably 1 to 16 parts by mass, even more preferably 1.5 to 14 parts by mass, particularly preferably 2 to 12 parts by mass, and most preferably 2.5 to 10 parts by mass.

[0053] (gelatin) The packaged food of the present invention may further contain gelatin. Gelatin is generally obtained by treating bones, skin, ligaments, tendons, fish scales, etc., of cattle, pigs, chickens, fish, etc., with acid or alkali, followed by heat extraction or other treatments. Although not limited, pigskin, fish scales, pig bones, and beef bones are preferred among these raw materials, with pig bones and beef bones being more preferred. The gelatin used in the present invention may be made from one of these raw materials alone, or from a combination of multiple materials as appropriate. Commercially available gelatin can also be used.

[0054] The weight-average molecular weight of gelatin is not particularly limited as long as it achieves the effects of the present invention, but for example, it can be 50,000 to 200,000, preferably 150,000 to 200,000. In this specification, the weight-average molecular weight is calculated by GPC analysis.

[0055] The gelatin jelly strength is not particularly limited as long as it achieves the effects of the present invention, but for example it can be 10 to 500 g, preferably 20 to less than 400 g, more preferably 50 to 350 g, and even more preferably 100 to 300 g. In this specification, the gelatin jelly strength is measured according to the method specified in JIS K6503-1996. That is, the jelly strength is defined as the load (g) required to press down 4 mm on the surface of a jelly prepared by cooling a 6.67% gelatin solution at 10°C for 17 hours with a 1 / 2 inch (12.7 mm) diameter plunger.

[0056] Examples of commercially available gelatin include GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. (all with a weight-average molecular weight of 50,000 to 200,000; manufactured by Nitta Gelatin Co., Ltd.).

[0057] The gelatin content in packaged foods is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 0.05 to 5% by mass, preferably 0.05 to 4% by mass, more preferably 0.05 to 3% by mass, even more preferably 0.1 to 3% by mass, and particularly preferably 0.1 to 2% by mass.

[0058] The gelatin content per 100 parts by mass of barley grains is not particularly limited as long as the effects of the present invention are achieved, but examples include 1 part by mass or more, 2 parts by mass or more, 3 parts by mass or more, 4 parts by mass or more, 5 parts by mass or more, 6 parts by mass or more, and less than 25 parts by mass, 24 parts by mass or less, 22 parts by mass or less, 20 parts by mass or less, 18 parts by mass or less, 16 parts by mass or less, 14 parts by mass or less, 12 parts by mass or less, 10 parts by mass or less, 8 parts by mass or less, etc. Furthermore, the gelatin content per 100 parts by mass of barley grains is not particularly limited, but for example, 1 part by mass or more and less than 25 parts by mass, 1 to 24 parts by mass, 1 to 22 parts by mass, 1 to 20 parts by mass, 1 to 18 parts by mass, 1 to 16 parts by mass, 1 to 14 parts by mass, 1 to 12 parts by mass, 1 to 10 parts by mass, 1 to 8 parts by mass, 2 to 24 parts by mass, 2 to 22 parts by mass, 2 to 20 parts by mass, 2 to 18 parts by mass, 2 to 16 parts by mass, 2 to 14 parts by mass, 2 to 12 parts by mass, 2 to 10 parts by mass, 2 to 8 parts by mass, 3 to 24 parts by mass, 3 to 22 parts by mass, 3 to 20 parts by mass, 3 to 18 parts by mass, 3 to 16 parts by mass, 3 to 14 parts by mass parts by weight, 3 to 12 parts by weight, 3 to 10 parts by weight, 3 to 8 parts by weight, 4 to 24 parts by weight, 4 to 22 parts by weight, 4 to 20 parts by weight, 4 to 18 parts by weight, 4 to 16 parts by weight, 4 to 14 parts by weight, 4 to 12 parts by weight, 4 to 10 parts by weight, 4 to 8 parts by weight, 5 to 24 parts by weight, 5 to 22 parts by weight, 5 to 20 parts by weight, 5 to Examples include 18 parts by mass, 5 to 16 parts by mass, 5 to 14 parts by mass, 5 to 12 parts by mass, 5 to 10 parts by mass, 5 to 8 parts by mass, 6 to 24 parts by mass, 6 to 22 parts by mass, 6 to 20 parts by mass, 6 to 18 parts by mass, 6 to 16 parts by mass, 6 to 14 parts by mass, 6 to 12 parts by mass, 6 to 10 parts by mass, 6 to 8 parts by mass, and the like.

[0059] (Other ingredients) In one embodiment, the packaged food of the present invention may further contain other grains other than barley grains, as long as it achieves the effects of the present invention. These other grains are not particularly limited, but examples include seeds or grains of rice (brown rice, partially polished rice, white rice, germinated rice, pre-washed rice, etc.), wheat, rye, oats, oats, Job's tears, soybeans, adzuki beans, buckwheat, corn, barnyard millet, foxtail millet, proso millet, quinoa, amaranth, etc. These grains may be used individually or in blends of two or more. These other grains, like the barley grains, may be milled or subjected to a water-soaking treatment.

[0060] When rice is used as the other grain, there are no particular restrictions on the variety of rice, but examples include Koshihikari, Hitomebore, Hinohikari, Akitakomachi, and Nanatsuboshi. These rice varieties may be used individually or in combination of two or more.

[0061] The content of the other grains is not particularly limited as long as the effects of the present invention are achieved, but for example it can be 0.1 to 10% by mass, preferably 0.5 to 8% by mass, and more preferably 1 to 6% by mass.

[0062] The packaged food of the present invention may further contain, insofar as it achieves the effects of the present invention, seasonings such as sugars, salt, vinegar, soy sauce, miso, extracts, and ketchup; spices such as pepper, chili pepper, garlic, Japanese pepper, and herbs; flavoring components such as oils; food additives such as preservatives, pH adjusters, antioxidants, amino acids, nucleic acids, organic acids, sweeteners, colorants, stabilizers, color fixatives, and thickeners; and ingredients such as vegetables, meats, seafood, mushrooms, beans, and sesame seeds.

[0063] (Form of packaged food) The form of the packaged food of the present invention is not particularly limited as long as it achieves the effects of the present invention, and may be a dry pack form without liquid or a wet pack form with liquid. Specific examples of packaged food forms include, for example, rice dishes such as porridge, paella, pilaf, risotto, and rice gruel; soup-like foods such as consommé soup, potage soup, cream soup, Chinese soup, and miso soup; paste-like foods such as gratin and mayonnaise; and sauce-like foods such as stew, curry, Hayashi rice, hashed beef, sauces, and pasta sauces. Among these, from the viewpoint of significantly achieving the effects of the present invention, the form of the packaged food of the present invention is preferably porridge, paella, pilaf, soup with ingredients, or risotto.

[0064] (Pressurized heating treatment) It can be manufactured by mixing it with other ingredients and additives as needed, subjecting it to various cooking processes as needed, filling it into containers such as retort pouches and sealing it, and then pressurizing and heating it (retort sterilization, etc.). Alternatively, it can be manufactured by mixing it with other ingredients and additives as needed, subjecting it to various cooking processes as needed, filling it into containers such as retort trays, pressurizing and heating it, and then aseptically sealing it.

[0065] The temperature conditions in the pressurized heat treatment are not particularly limited as long as the effects of the present invention are achieved, but for example, they can be 100°C or higher, preferably 110°C or higher, more preferably 115°C or higher, and particularly preferably 120°C or higher. The upper limit of the temperature conditions is not particularly limited as long as the effects of the present invention are achieved, but for example, they can be 150°C or lower, preferably 145°C or lower, more preferably 140°C or lower, and even more preferably 135°C or lower.

[0066] The time conditions for pressurized heat treatment are not particularly limited as long as the effects of the present invention are achieved, but any sterilization time conditions that can ensure commercial sterility are acceptable. For example, it can be 1 minute or more, preferably 2 minutes or more, more preferably 3 minutes or more, more preferably 4 minutes or more, more preferably 5 minutes or more, even more preferably 10 minutes or more, even more preferably 11 minutes or more, even more preferably 12 minutes or more, even more preferably 13 minutes or more, even more preferably 14 minutes or more, and particularly preferably 15 minutes or more. The upper limit of the time conditions is not particularly limited as long as the effects of the present invention are achieved, but for example, it can be within 2 hours, preferably within 90 minutes, and more preferably within 60 minutes.

[0067] The pressurization conditions are not particularly limited as long as they achieve the effects of the present invention, but for example, they can be 0.1 to 0.5 MPa (as gauge pressure, the same applies hereinafter), preferably 0.1 to 0.4 MPa, more preferably 0.1 to 0.3 MPa, and even more preferably 0.1 to 0.23 MPa.

[0068] These processes also allow for simultaneous sterilization. These processes may also be carried out using a retort sterilizer, an autoclave for retort foods, etc. In addition to the above, the conditions for sterilization are not particularly limited as long as known sterilization methods are used. Specific methods for heat sterilization include boiling, batch sterilization, UHT sterilization, retort sterilization, microwave sterilization, etc. The temperature and time conditions for heat sterilization vary depending on the method; for example, sterilization is preferably performed under conditions where the F value is 3.1 to 20, and more preferably under conditions where the F value is 3.1 to 15.

[0069] In this specification, the F-value is an index used in the field of retort foods, and is a value (in minutes) that converts the effect of killing microorganisms when food is heated at a certain temperature for a certain amount of time into the equivalent time when heated at 121°C. For more details on the F-value, please refer to "Fundamentals and Applications of Retort Foods (June 10, 1995), pp. 73-78, published by Koshobo Co., Ltd."

[0070] Furthermore, preferred temperature and time conditions for heat sterilization are as follows: Temperature 100-130°C for more than 1 second and less than 40 minutes At a temperature of 130-145°C, for more than 1 second and less than 5 minutes.

[0071] (container) The container is not particularly limited, but it is preferably a heat-resistant container, and may also be an oxygen barrier container or a microwave-safe container. The type of container may be a flat bag, a standing pouch, a molded container such as a tray, a can, or a bottle.

[0072] The method of filling the container is not particularly limited as long as it is a known method. After filling the container, the container is sealed using methods such as a hot plate method or an impulse method if it is a flat bag.

[0073] There are no particular restrictions on the material of the container, but for example, glass, metal, or synthetic resin containers can be used, and it is preferable to use opaque, transparent, or translucent synthetic resin containers. Examples of such synthetic resins include polyethylene, polypropylene, and PET. Examples of metal containers include aluminum containers and steel containers. In addition, bag-shaped containers made of aluminum laminate film or aluminum vapor-deposited film, which combine synthetic resin and aluminum, can also be used.

[0074] After filling the container, it is preferable to further seal the opening of the container with a packaging film or the like. The material of the packaging film is not particularly limited, and for example, aluminum laminate or SUS laminate can be used. Although not limited, it is preferable that the opening of the container be heat-sealed with the packaging film.

[0075] The packaged food of the present invention contains barley grains with an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis. It is presumed that even after pressurized heat treatment, sufficient insoluble dietary fiber remains within the barley grains, thus maintaining a firm texture. Furthermore, since insoluble dietary fiber does not absorb water, it is presumed that the reduced penetration of water into the barley grains also contributes to the maintenance of a firm texture.

[0076] (pH) The pH of the packaged food of the present invention is not particularly limited, but for example, it can be 3.6 or more and 7.0 or less, preferably 3.8 or more, and more preferably 4.0 or more. Also, the pH of the packaged food of the present invention is not particularly limited, but for example, it can be 6.5 or less, and preferably 6.0 or less. The mechanism by which the effects of the present invention are achieved is still unknown and is not limited, but one possible mechanism is that in the weakly acidic range, hydrogen bonds are more easily formed in the starch molecules in the barley grains, and this starch retrogradation may occur. It is thought that the presence of retrograded starch in the barley grains and abundant dietary fiber helps to retain the grain texture and hardness after retort sterilization or during storage. The pH value was measured using a pH meter (Horiba, Ltd. F-72 desktop pH meter) at 1 atmosphere and a product temperature of 20°C.

[0077] (acid material) While not limited, the packaged food of the present invention may further contain an acidulant. Examples of acidulants include citric acid, malic acid, lactic acid, adipic acid, fumaric acid, succinic acid, gluconic acid, acetic acid, tartaric acid, phosphoric acid, etc., which are food additives that can be used as acidulants or pH adjusters, and their salts, as well as tomatoes, lemons, apples, oranges, grapefruits, pineapples, grapes, kiwifruits, etc., and their juices, and seasonings that incorporate them, lactic acid fermented milk, cheese, vinegar, etc. By incorporating these acidulants, the pH of the packaged food can be adjusted and the taste can be improved. The acidulant content can be appropriately adjusted depending on the desired pH and the type and content of other ingredients. The acidulant content is not particularly limited, but for example, it is 0.05% by mass or more and 20.0% by mass or less, preferably 0.1% by mass or more and 15.0% by mass or less, and more preferably 0.1% by mass or more and 10.0% by mass or less.

[0078] [Manufacturing method for packaged foods] In one embodiment, the present invention also relates to a method for producing packaged food products, having the following aspects. A process of mixing barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including [the specified term].

[0079] In another embodiment, the present invention also relates to a method for producing the following packaged foods. A process of mixing barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including [the specified term].

[0080] In another embodiment, the present invention also relates to a method for producing the following packaged foods. A process of mixing barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including [the specified term].

[0081] Embodiments of this method are similar to the embodiments and usage methods of the [packaged food] described above.

[0082] [Methods to improve the texture of barley grains] In one embodiment, the present invention also relates to a method for improving the texture of barley grains, having the following aspects. A process of mixing barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for improving the texture of barley grains, including [specific details omitted].

[0083] In another embodiment, the present invention also relates to the following method for improving the texture of barley grains. A process of mixing barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for improving the texture of barley grains, including [specific details omitted].

[0084] In another embodiment, the present invention also relates to the following method for improving the texture of barley grains. A process of mixing barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for improving the texture of barley grains, including [specific details omitted].

[0085] Embodiments of this method are similar to the embodiments and usage methods of the [packaged food] described above.

[0086] [Method for suppressing viscosity increase in the liquid portion of packaged food products] In one embodiment, the present invention also relates to a method for suppressing viscosity increase in the liquid portion of a packaged food, having the following aspects. A process of mixing barley grains having an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for suppressing the increase in viscosity of the liquid portion of a packaged food product, including [the specified ingredient].

[0087] In another embodiment, the present invention also relates to a method for suppressing viscosity increase in the liquid portion of the following packaged foods. A process of mixing barley grains having a β-glucan content of more than 9.4% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for suppressing the increase in viscosity of the liquid portion of a packaged food product, including [the specified ingredient].

[0088] In another embodiment, the present invention also relates to a method for suppressing viscosity increase in the liquid portion of the following packaged foods. A process of mixing barley grains having a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for suppressing the increase in viscosity of the liquid portion of a packaged food product, including [the specified ingredient].

[0089] Embodiments of this method are similar to the embodiments and usage methods of the [packaged food] described above. [Examples]

[0090] The present invention will be described in detail below using the following examples and comparative examples, but the present invention is not limited to these. In the examples, "%" means "mass%".

[0091] [Test Example 1. Sensory evaluation test after retort sterilization based on dietary fiber content] (Selection of barley and measurement of dietary fiber content) The barley varieties used in the experiment and their various dietary fiber contents (on anhydrous basis) were measured by conventional methods and are shown in Table 1 below. Moisture content was determined by atmospheric pressure heating and drying. Water-soluble and insoluble dietary fiber content were determined by the enzymatic-gravimetric method (Prosky modified method). The milling yield for each barley variety was approximately 70%.

[0092] (Measurement of β-glucan) The β-glucan content on an anhydrous basis was measured by a conventional method and is shown in Table 1 below. The β-glucan content was measured using the Megazyme β-Glucan Assay Kit in accordance with AOAC 995.16.

[0093] [Table 1]

[0094] (Preparation of the items to be evaluated) Tomato risotto A (without gelatin) was prepared as follows: The raw barley was milled to a yield of 80%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 9 parts by mass of a mixed seasoning based on tomato seasonings was mixed with 69 parts by weight of water and heated until dissolved. To this, 4 parts by mass of brown rice and 18 parts by mass of the previously boiled barley were added. This 200g mixture was then filled into one retort pouch, sealed, and sterilized at 122°C for 18 minutes. This was used as a sample for sensory evaluation and physical property testing.

[0095] Tomato risotto B (with gelatin) was prepared as follows: The raw barley was milled to a yield of 80%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 67 parts by weight of water was added to 11 parts by mass of a mixed seasoning based on tomato seasonings (including 2 parts by mass of gelatin), and heated until dissolved. To this, 4 parts by mass of brown rice and 18 parts by mass of the previously boiled barley were added. This 200g mixture was then filled into one retort pouch, sealed, and sterilized at 122°C for 18 minutes. This was used as a sample for sensory evaluation and physical property testing.

[0096] (Sensory evaluation test using two-point discrimination method) Twelve expert panelists in sensory evaluation (average training period: 5 years or more) were divided into six groups, and the evaluation targets were rearranged to account for order effects, thereby reducing variability in responses due to the order of evaluation. The comparison method involved using one group as a baseline and evaluating the degree of the other group according to the evaluation criteria, then converting the values ​​so that the other group became the baseline. The average score of the 12 participants was used as the evaluation result.

[0097] Each of the following evaluation items was assessed against the standard on an 11-point scale (-5: very weak, -4: weak, -3: slightly weak, -2: slightly weak, -1: very slightly weak, 0: same, +1: very slightly strong, +2: slightly strong, +3: slightly strong, +4: strong, +5: very strong). The tasting samples were prepared by heating the retort pouches in hot water, then portioning out approximately 50g of each, and serving them warm (around 50°C).

[0098] (Evaluation criteria) The evaluation criteria were compiled from terms collected from papers on onomatopoeia (Reference: https: / / www.jstage.jst.go.jp / article / nskkk / 52 / 8 / 52_8_337 / _pdf / -char / ja). Regarding the texture (elasticity) of the endosperm, we used three categories: "chewy (bouncy, rubbery when bitten)," "popping (pops when bitten)," and "chewy (hardness when chewed for an extended period)." The texture of the outer skin was categorized under one item: "Texture (the feel of the skin when bitten)." The viscosity of the liquid was assessed using three criteria: "sliminess (stringiness)," "viscosity (adhesion to the tongue)," and "wateriness (smoothness)."

[0099] Table 2 shows the sensory evaluation results for Tomato Risotto A (without gelatin). The result for BG012, which has an insoluble dietary fiber content of 4.3% by mass on an anhydrous basis, is recorded as 0 (the same applies to Table 3).

[0100] [Table 2]

[0101] Table 3 shows the sensory evaluation results for Tomato Risotto B (with gelatin).

[0102] [Table 3]

[0103] When gelatin was not used, BG104, BarleyMax, FiberSnow, BG006, and Transit all retained more of the texture of barley grains than BG012. A paired t-test (significance level p<0.05) confirmed significant differences in the texture of the barley grains, particularly in the "crunchiness" of BG104, the "bite" of BarleyMax and Transit, and the "chewiness" of FiberSnow and BG006.

[0104] On the other hand, even when gelatin was used, BG104, BarleyMax, and FiberSnow all retained more of the grain texture of barley than BG012. A paired t-test (significance level p<0.05) confirmed significant differences in the texture of the barley grains, particularly in "crunchiness" for BG104, "biteability" for BarleyMax, and "chewiness" for FiberSnow. Furthermore, regarding the viscosity of the liquid, a trend was observed in "wateriness" (p=0.07) for BG104, and significant differences were observed in "sludgy" for BarleyMax and "stickiness" for FiberSnow. Notably, it was found that the characteristics of texture (sensory evaluation items) differed depending on the variety, and that these characteristics could be further enhanced while maintaining them by adding gelatin.

[0105] Therefore, from one perspective, it was shown that using barley grains with an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis is superior in improving grain texture.

[0106] From another perspective, it was shown that using barley grains with a β-glucan content exceeding 9.4% by mass on an anhydrous basis resulted in superior improvement of grain texture.

[0107] Furthermore, from another perspective, it was shown that using barley grains with a water-soluble dietary fiber content exceeding 10.0% by mass on an anhydrous basis resulted in superior improvement of grain texture.

[0108] [Test Example 2. Physical Property Testing using a Texture Analyzer] The "hardness" of barley grains and the "stickiness" of the liquid portion in packaged food products were measured using a texture analyzer (SMS TA.XTplus texture analyzer).

[0109] To measure hardness, the resistance when crushing barley grains with a plunger (Figure 1) is measured. To measure the adhesiveness, the liquid was placed in a container (Figure 2), a plunger (Figure 1) was inserted into the liquid, and the resistance when the plunger was pulled out of the liquid was measured.

[0110] (Measurement of the "hardness" of barley grains) The samples were measured at room temperature (25°C). Two grains of barley were taken, with the black stripe facing downwards, and measured 10 times each using the following measurement mode. The average value of n=8, excluding the maximum and minimum values, was used as the measurement result.

[0111] <Measurement Mode> Test mode: Compression test Test speed (before measurement): 1.00 min / sec Test speed (during measurement): 2.00 min / sec Test speed (return): 10.00 min / sec Target mode: Strain Strain: 95.0% ⇒ Press down 95% of the way from the point where you touch the grain to the bottom. Trigger type: Auto (Force) Trigger load: 5.0g

[0112] Table 4 shows the measurement results for "firmness" of tomato risotto A (without gelatin) and B (with gelatin).

[0113] [Table 4]

[0114] Without the use of gelatin, BG104, BarleyMax, FiberSnow, BG006, and Transit were all harder than BG012. A paired t-test (significance level p<0.05) confirmed that BG104, BarleyMax, FiberSnow, BG006, and Transit were all significantly different from BG012.

[0115] Furthermore, the measurement results were higher when gelatin was used compared to when it was not used, indicating that using gelatin helps to retain more of the firmness of the barley grains.

[0116] (Measurement of the "stickiness" of the liquid) The sample was measured at room temperature (25°C). Only the liquid portion was filtered through a mesh, placed in a container, and measured three times using the following measurement modes. The average value was taken as the measurement result. In this specification, the viscosity of the liquid portion is evaluated by measuring its tackiness.

[0117] <Measurement Mode> Test mode: Compression test Test speed (during measurement): 2.00 min / sec Test speed (return): 10.00 min / sec Target Mode: Distance Distance: 30.0mm Trigger type: Button Plunger travel: 28.0 mm

[0118] Table 5 shows the measurement results for "stickiness" in tomato risotto A (without gelatin) and B (with gelatin).

[0119] [Table 5]

[0120] When gelatin was used, BG104, BarleyMax, FiberSnow, BG006, and Transit all exhibited weaker tackiness in the liquid portion compared to BG012. Furthermore, the measurement results were higher when gelatin was used compared to when it was not, indicating that using gelatin can suppress the tackiness of the liquid portion.

[0121] As shown above, from one perspective, the results of sensory evaluation tests and physical property tests indicated that using barley grains with an insoluble dietary fiber content of 4.5% by mass or more on an anhydrous basis was superior in improving the texture of the barley grains.

[0122] From another perspective, the results of sensory evaluation tests and physical property tests showed that using barley grains with a β-glucan content of over 9.4% by mass on an anhydrous basis was superior in improving the texture of the barley grains.

[0123] From another perspective, the results of sensory evaluation tests and physical property tests showed that using barley grains with a water-soluble dietary fiber content of more than 10.0% by mass on an anhydrous basis was superior in improving the texture of the barley grains.

[0124] Furthermore, it was shown that adding gelatin to this mixture not only further enhances the texture of the barley grains but also effectively suppresses the increase in viscosity of the liquid.

[0125] [Manufacturing example] (Tomato Risotto 1) Barley (BG104, BarleyMax, FiberSnow, BG006, or Transit) was milled to a yield of 90%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 11 parts by mass of a mixed seasoning based on tomato seasonings (including 0.2 parts by mass of gelatin) was mixed with 70 parts by mass of water and heated until dissolved. To this, 4 parts by mass of brown rice and 15 parts by mass of the previously boiled barley were added. Then, 200g of this mixture was filled into one retort pouch, sealed, and sterilized at 122°C for 18 minutes. This resulted in the production of Tomato Risotto 1, in which the texture of the barley grains remained and the increase in viscosity of the liquid was suppressed.

[0126] (Tomato Risotto 2) Barley (BG104) was milled to a yield of 98%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 74 parts by mass of water was added to 10 parts by mass of a mixed seasoning based on tomato seasonings (without gelatin, containing 3 parts by mass of tomato ketchup), and heated until dissolved. To this, 4 parts by mass of brown rice and 12 parts by mass of the previously boiled barley were added. This 200g mixture was then filled into one retort pouch, sealed, and sterilized at 122°C for 18 minutes. This resulted in the production of Tomato Risotto 2, which retains the texture of barley grains.

[0127] (Cheese risotto) Barley (Fiber Snow) was milled to a yield of 80%, and this milled barley was boiled in boiling water until the anhydrous equivalent volume increased from 100 parts by mass to 180 parts by mass. Next, 11 parts by mass of a mixed seasoning based on cheese seasonings (without gelatin, containing 1 part by mass of lemon juice) was mixed with 70 parts by mass of water and heated until dissolved. To this, 4 parts by mass of brown rice and 15 parts by mass of the previously boiled barley were added. This 200g mixture was then filled into one retort pouch, sealed, and sterilized at 122°C for 18 minutes. This resulted in the production of a cheese risotto with the texture of barley grains remaining.

[0128] (Tomato porridge) Barley (BG104) was milled to a yield of 95%, and this milled barley was boiled in boiling water until the volume increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 15 parts by mass of a mixed seasoning based on tomato seasonings (containing 1 part by mass of gelatin and 5 parts by mass of tomato puree) was mixed with 72 parts by mass of water and heated until dissolved. To this, 3 parts by mass of brown rice and 10 parts by mass of the previously boiled barley were added. This 200g mixture was then filled into one retort pouch, sealed, and sterilized at 120°C for 30 minutes. This resulted in the production of a tomato porridge that retained the texture of the barley grains and suppressed the increase in viscosity of the liquid.

[0129] (Soup with ingredients) Barley (BG104) was milled to a yield of 95%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 10 parts by mass of a mixed seasoning based on tomato seasonings (containing 5 parts by mass of tomato paste, but no gelatin) was mixed with 77 parts by mass of water and heated until dissolved. To this, 5 parts by mass of chopped tomatoes and 8 parts by mass of the previously boiled barley were added. This mixture was then filled into one retort pouch (200g), sealed, and sterilized at 121°C for 25 minutes. This resulted in the production of a soup with ingredients that retained the texture of barley grains.

[0130] (Tomato Risotto 3) Barley (BG104) was milled to a yield of 95%, and this milled barley was boiled in boiling water until the amount increased from 100 parts by mass to 180 parts by mass on an anhydrous basis. Next, 65 parts by mass of water was added to 10 parts by mass of a mixed seasoning based on tomato seasonings (without gelatin, containing 3 parts by mass of tomato ketchup), and heated until dissolved. To this, 10 parts by mass of brown rice and 15 parts by mass of the previously boiled barley were added. Then, 200g of this mixture was aseptically filled into a tray container, sterilized at 135°C for 10 seconds, and sealed. This resulted in the production of Tomato Risotto 3, which retains the texture of barley grains.

Claims

1. A containerized food product that has been subjected to pressurized heat treatment, containing barley grains having a β-glucan content of 16% by mass or more on an anhydrous basis, and water.

2. The packaged food according to claim 1, wherein the insoluble dietary fiber content of the barley grains on an anhydrous basis is 4.5% by mass or more.

3. The packaged food according to claim 1, wherein the barley grains are milled.

4. The packaged food according to claim 1, further containing gelatin.

5. The packaged food according to claim 4, wherein the amount of gelatin per 100 parts by mass of barley grains is 1 part by mass or more and less than 25 parts by mass.

6. The packaged food according to claim 1, which is porridge, paella, pilaf, soup with ingredients, or risotto.

7. A process of mixing barley grains having a β-glucan content of 16% by mass or more on an anhydrous basis with water, and The process involves filling the aforementioned mixture into a container, sealing it, and subjecting it to pressurized heat treatment. A method for manufacturing packaged food products, including

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