JP6503168B2 - Retort food containing barley grains - Google Patents
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- JP6503168B2 JP6503168B2 JP2014178359A JP2014178359A JP6503168B2 JP 6503168 B2 JP6503168 B2 JP 6503168B2 JP 2014178359 A JP2014178359 A JP 2014178359A JP 2014178359 A JP2014178359 A JP 2014178359A JP 6503168 B2 JP6503168 B2 JP 6503168B2
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Landscapes
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Description
本発明は、大麦粒を含むレトルト食品に関する。より詳細には、本発明は、大麦粒及び水を含みながらも、大麦粒に起因する粘度上昇が抑制されたレトルト食品に関する。また、本発明は、大麦粒及び水を含みながらも、大麦粒に起因する粘度上昇が抑制され、更に、大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化が抑制されたレトルト食品に関する。 The present invention relates to retort foods comprising barley grains. More specifically, the present invention relates to a retort food which contains barley grains and water, but whose viscosity increase due to barley grains is suppressed. Further, according to the present invention, while containing barley grains and water, the increase in viscosity due to barley grains is suppressed, and further, swelling of barley grains, softening of barley grains, and clouding caused by barley grains are suppressed. On retort food.
大麦には、コレステロール低下、血糖値上昇抑制、抗肥満、血圧低下等、生活習慣病の予防又は改善に有効な作用があることが多数報告されている。この作用は大麦に含まれるβグルカンによる作用に起因するところが大きいと考えられている。大麦は古来より摂取されてはいたものの、現在ではその食味が白飯に比べ劣ることや食文化の変化により、摂取の機会が激減している。つまり、大麦を食べ易い形に加工し、摂取しやすい形態にすれば、現代人の健康に大きく貢献できるものと考えられる。 Barley has many reports that it is effective in the prevention or amelioration of lifestyle-related diseases, such as cholesterol lowering, blood sugar level elevation suppression, anti-obesity, blood pressure lowering, and the like. It is believed that this action is largely attributable to the action of β-glucan contained in barley. Barley has been ingested since ancient times, but now its taste is inferior to that of white rice and changes in food culture have dramatically reduced the chances of ingestion. In other words, it is thought that processing barley into an easy-to-eat form and making it easy to consume can greatly contribute to the health of modern people.
そこで、大麦の効果がそれに含まれるβグルカンの作用を重視するのであれば、大麦からβグルカンを抽出して純度を高めたものを食品に添加すれば効率よく大麦による有用な作用を享受できると考えられる。しかしながら、大麦を粒状のまま食品材料として食品形態に調製する方がより自然に摂取することができ、消費者にも受け入れられ易い。更に、大麦を粒状のまま使用すると、主食や具材という位置づけで、大麦を摂取することが可能になる。例えば、リゾットやおかゆ等の食品に大麦を粒状で添加すると、大麦を主食として簡易且つ日常的に摂取することが可能になる。また、スープやカレーソース等の食品に大麦を粒状で添加すると、大麦粒に起因するプチプチした粒感を付与することができ、食味のよい具材入り食品を作ることも可能になる。 Therefore, if the effect of barley emphasizes the action of β-glucan contained therein, it is possible to efficiently enjoy the useful action of barley by adding β-glucan extracted from barley and having increased purity to foods. Conceivable. However, it is more natural to prepare barley in granular form as food material in a food form, and it is more easily accepted by consumers. Furthermore, when barley is used in granular form, barley can be ingested as a staple food and ingredients. For example, when barley is added in granular form to foods such as risotto and rice porridge, barley can be easily and routinely consumed as a staple food. In addition, when barley is added in granular form to foods such as soup and curry sauce, it is possible to impart a pattered grain feeling due to barley grains, and it is also possible to make a food with ingredients with good taste.
一方、大麦粒には、βグルカン以外にも各種の成分が混在しており、これらの成分に起因して粘度を上昇させるという特有の性質があり、大麦粒と水を含む状態でレトルト殺菌に供すると、レトルト殺菌後の粘度が著しく上昇するという欠点がある。粘度が上昇した食品は、本来のその食品が有する物性と比較して、性状や食味が異なったり、悪化したりする、調理後に皿に広げにくくなるなど、商品価値が損なわれてしまう。そこで、大麦粒及び水を含むレトルト食品を提供する上で、レトルト殺菌後の粘度上昇を抑制する技術を開発することが求められている。 On the other hand, barley grains contain various components in addition to β-glucan, and have the characteristic property of raising the viscosity due to these components, and retort sterilization in the state containing barley grains and water If used, there is a disadvantage that the viscosity after retort sterilization increases significantly. A food with an increased viscosity is different in property and taste from the original physical properties of the food, and is deteriorated, and it becomes difficult to spread in a dish after cooking, and the commercial value is lost. Therefore, in order to provide a retort food containing barley grains and water, it is required to develop a technique for suppressing the increase in viscosity after retort sterilization.
従来、食品の粘度を調整するための技術としては、例えば、澱粉もしくは澱粉を含有した材料を使用して製造される食品に豆由来のヘミセルロースを約０．１〜１０重量％添加することによって、冷却保存時の流動性の低下やゲル化を防止する技術が知られている（例えば、特許文献１を参照）。更に、澱粉、増粘多糖類等に対し、環状構造を有する澱粉分解物を添加することによって低粘度化させる方法も知られている（例えば、特許文献２を参照）。このように、食品の粘度調整には様々な手段が講じられているが、大麦粒に起因する粘度上昇を抑制する方法については十分な検討がなされていないのが現状である。 Conventionally, as a technique for adjusting the viscosity of a food, for example, about 0.1 to 10% by weight of bean-derived hemicellulose is added to a food manufactured using starch or a material containing starch. There is known a technique for preventing a decrease in fluidity and gelation during cold storage (see, for example, Patent Document 1). Furthermore, there is also known a method of reducing viscosity by adding a starch decomposition product having a cyclic structure to starch, polysaccharide thickener and the like (see, for example, Patent Document 2). As described above, although various means have been taken to adjust the viscosity of food, at present the method for suppressing the increase in viscosity due to barley grains has not been sufficiently studied.
また、大麦粒を水と共にレトルト殺菌に供すると、大麦粒が必要以上に吸水し膨潤して軟化し、大麦粒本来の粒感が損なわれるという問題が生じる。更には、大麦粒を水と共にレトルト殺菌すると、液体部分において大麦粒に由来する白濁化が生じ、食品種によっては良好な外観を備えることができないという欠点もある。そこで、大麦粒及び水を含むレトルト食品において、大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化を抑制する技術の開発も必要とされている。 Further, when barley grains are subjected to retort sterilization together with water, there is a problem that the barley grains absorb water more than necessary, swell and soften, and the original grain feeling of the barley grains is lost. Furthermore, retorting the barley grains with water causes whitening due to the barley grains in the liquid portion, and there is also a disadvantage that some food types can not have a good appearance. Therefore, there is also a need for the development of techniques for suppressing swelling of barley grains, softening of barley grains, and clouding derived from barley grains in retort foods containing barley grains and water.
本発明の目的の１つは、大麦粒及び水を含みながらも、大麦粒に起因する粘度上昇が抑制されたレトルト食品を提供することである。また、本発明の他の目的は、大麦粒及び水を含みながらも、大麦粒に起因する粘度上昇が抑制され、更に、大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化が抑制されたレトルト食品を提供することである。 One of the objects of the present invention is to provide a retort food which contains barley grains and water and in which the viscosity increase due to barley grains is suppressed. In addition, another object of the present invention is to suppress the increase in viscosity due to barley grains while containing barley grains and water, and further to swell barley grains, soften barley grains, and white turbidity derived from barley grains. Is to provide retorted food that is inhibited.
本発明者らは、上記課題を解決すべく鋭意検討を行った結果、大麦粒及び水と共に、ゼラチン、アラビアガム、及びＤＥ５以下のデキストリンよりなる群から選択される少なくとも１種の粘度調整剤を配合することによって、レトルト殺菌に供しても、大麦粒に起因する粘度上昇を抑制でき、良好な性状や食味を備えさせ得ることを見出した。更に、大麦粒及び水と共に、ゼラチン、アラビアガム、及びＤＥ５以下のデキストリンよりなる群から選択される少なくとも１種の粘度調整剤を配合した場合には、大麦粒に起因する粘度上昇の抑制に加えて、大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化をも抑制できることを見出した。本発明は、かかる知見に基づいて更に検討を重ねることにより完成したものである。 As a result of intensive investigations to solve the above problems, the present inventors found that, along with barley grains and water, at least one viscosity modifier selected from the group consisting of gelatin, gum arabic, and dextrin of DE 5 or less. By blending, it has been found that even when subjected to retort sterilization, it is possible to suppress the increase in viscosity due to barley grains, and to be provided with good properties and taste. Furthermore, when at least one viscosity modifier selected from the group consisting of gelatin, gum arabic, and dextrins of DE or less is blended together with barley grains and water, in addition to suppression of viscosity increase due to barley grains. It has been found that swelling of barley grains, softening of barley grains, and clouding due to barley grains can be suppressed. The present invention has been completed by further studies based on such findings.
即ち、本発明は、下記に掲げる態様のレトルト食品を提供する。
項１． (A)大麦粒、(B)ゼラチン、アラビアガム及びＤＥ５以下のデキストリンよりなる群から選択される少なくとも１種の粘度調整剤、並びに(C)水を含有することを特徴とする、レトルト食品。
項２． 前記粘度調整剤がゼラチンである、項１に記載のレトルト食品。
項３． 前記大麦粒の含有量が０．１〜４２重量％である、項１又は２に記載のレトルト食品。
項４． 前記粘度調整剤の含有量が０．０５〜３０重量％である、項１〜３のいずれかに記載のレトルト食品。
項５． 大麦粒１００重量部当たり前記粘度調整剤が０．１重量部以上含まれる、項１〜４のいずれかに記載のレトルト食品。
項６． 前記水の含有量が２８〜９８重量％である、項１〜５のいずれかに記載のレトルト食品。
項７． 更に、大麦粒以外の穀物粒が含まれる、項１〜６のいずれかに記載のレトルト食品。
That is, the present invention provides a retort food according to the aspect described below.
Item 1. A retort food comprising: (A) at least one viscosity modifier selected from the group consisting of (A) barley grains, (B) gelatin, gum arabic and dextrins of DE or less, and (C) water.
Item 2. The retort food according to Item 1, wherein the viscosity modifier is gelatin.
Item 3. The retort foodstuffs of claim 1 or 2 whose content of the said barley grain is 0.1 to 42 weight%.
Item 4. The retort food according to any one of Items 1 to 3, wherein the content of the viscosity modifier is 0.05 to 30% by weight.
Item 5. The retort food according to any one of Items 1 to 4, wherein the viscosity modifier is contained in an amount of 0.1 parts by weight or more per 100 parts by weight of barley grains.
Item 6. Item 6. The retort food according to any one of Items 1 to 5, wherein the water content is 28 to 98% by weight.
Item 7. Item 7. The retort food according to any one of Items 1 to 6, further containing cereal grains other than barley grains.
本発明のレトルト食品は、大麦粒及び水と共に、粘度調整剤として、ゼラチン、アラビアガム、及びＤＥ５以下のデキストリンよりなる群から選択される少なくとも１種を含有することにより、大麦粒に起因するレトルト殺菌後の粘度上昇を効果的に抑制できるので、食し易く、良好な性状や食味を備えることが可能になる。更に、前記特定の粘度調整剤を使用した場合には、レトルト殺菌後の粘度上昇の抑制に加えて、レトルト殺菌後の大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化をも抑制できるので、大麦粒本来の粒感を損なうことなく、より一層優れた食味及び食感を備えさせると共に、優れた外観性状を備えさせることもできる。 The retort food according to the present invention is a retort derived from barley grains by containing, together with barley grains and water, at least one selected from the group consisting of gelatin, gum arabic, and dextrin of DE 5 or less as a viscosity modifier. Since the increase in viscosity after sterilization can be effectively suppressed, it is easy to eat, and it becomes possible to have good properties and taste. Furthermore, when the specific viscosity modifier is used, in addition to suppression of viscosity increase after retort sterilization, swelling of barley grains after retort sterilization, softening of barley grains, and clouding derived from barley grains Since it can also be suppressed, it is possible to provide an even more excellent taste and texture, as well as excellent appearance properties, without impairing the graininess inherent to barley grains.
本発明のレトルト食品は、(A)大麦粒、(B)ゼラチン、アラビアガム及びＤＥ５以下のデキストリンよりなる群から選択される少なくとも１種の粘度調整剤、並びに(C)水を含有することを特徴とする。以下、本発明のレトルト食品について詳述する。
(A)大麦粒
大麦粒とは、イネ科植物、学名Ｈｏｒｄｅｕｍ ｖｕｌｇａｒｅを脱穀した種子であり、本発明では当該種子を粒状の形態で使用する。
The retort food according to the present invention comprises at least one viscosity modifier selected from the group consisting of (A) barley grains, (B) gelatin, gum arabic and dextrins of DE 5 or less, and (C) water It features. Hereinafter, the retort food of the present invention will be described in detail.
(A) Barley Grain Barley grain is a seed obtained by threshing a gramineous plant, under the scientific name Hordeum vulgare, and in the present invention, the seed is used in a granular form.
本発明で使用される大麦粒の品種については、特に制限されないが、例えば、ＤＣ Ａｌａｍｏ、ＣＤＣ Ｆｉｂａｒ、ＣＤＣ Ｋｅｎｄａｌｌ等のＣＤＣ種、サルート種、ＢＧ種、ビューファイバー、トヨノカゼ、マンネンボシ、ダイシモチ、イチバンボシ、サンシュウ、センボンハダカ、ハヤテハダカ、ビワイロハダカ、キカイハダカ、ハヤジロハダカ、シラヒメハダカ、ユウナギハダカ、ヒノデハダカ、シロシンリキ、ヤマテハダカ、シラヌイハダカ、ハヤウレハダカ、ミナミハダカ、ハシリハダカ、ツクバハダカ、バンダイハダカ、リモハダカ、ミシマハダカ、キラリモチ、シュンライ、ハルシラネ、白妙二条、トチノイブキ、ニシノホシ、カシマムギ、すずかぜ、さやかぜ、ネバリゴシ、ファイバースノー、トランジェット、ジュリー、もっちりぼし、シルキースノー、シンジュボシ、ハマユタカ、マサカドムギ、ナトリオオムギ、アサマムギ、ハヤミオオムギ、カトリムギ、ミユキオオムギ、ミノリムギ、ベンケイムギ、リクゼンムギ、ドリルムギ、ハガネムギ、ムサシノムギ、ショウキムギ、サツキムギ、ハヤタムギ、万力、竹林茨城2号、関取3号、関取2号、関取埼1号等が挙げられる。これらの大麦粒は、１種単独で使用してもよく、また２種以上を組み合わせて使用してもよい。 The barley grain cultivars used in the present invention are not particularly limited, and examples thereof include CDC species such as DC Alamo, CDC Fibar, CDC Kendall, Salut species, BG species, view fiber, Toyoonokaze, Mannenboshi, Daishimochi, Ichibanboshi, gathered, Senbonhadaka, Hayatehadaka, Biwairohadaka, Kikaihadaka, Hayajirohadaka, Shirahimehadaka, Yuunagihadaka, Hinodehadaka, Shiroshinriki, Yamatehadaka, Shiranui naked, Hayaurehadaka, Minamihadaka, Hashirihadaka, Tsukubahadaka, Bandai naked, Rimohadaka, Mishimahadaka, Kirarimochi, Shunrai, Harushirane, Shirotae two Articles, Tochinoibuki, Nishinohoshi, oystergrass, stings, skeuses, nebarigos, fiber snow, tranjet, juli , Dusty, Silky Snow, Shinjuboshi, Hamayutaka, Masato-dontomugi, Natorimutomu, Asamamugi, Hayaomimumu, Cathyperium, Miyukibomugi, Mirinomigi, Benkeimugi, Rikusenmugi, Drill wheat, Haaganemugi, Musashinomugi, Tsumugi, Tsumugi There are Ibaraki No. 2, Sekitori No. 3, Sekitori No. 2, Sekitorizaki No. 1, etc. These barley grains may be used alone or in combination of two or more.
また、本発明で使用される大麦粒は、異味や雑味を除去してレトルト食品の食味を良好にするために、予め水浸漬処理に供しておいてもよい。水浸漬処理の方法については、大麦粒から異味や雑味を除去可能であることを限度として特に制限されないが、例えば、水１Ｌ当たり、１０〜１０００ｇ程度の大麦粒を５〜５０℃程度で０．５〜２４時間程度、静置する方法が挙げられる。また、当該水浸漬処理では、必要に応じて、持続的又は断続的に撹拌を行ってもよい。 In addition, the barley grains used in the present invention may be previously subjected to a water immersion treatment in order to remove off-tastes and miscellaneous tastes to improve the taste of the retort food. The method of water immersion treatment is not particularly limited as long as it can remove offensive taste and miscellaneous taste from barley grains, but, for example, barley grains of about 10 to 1000 g per liter of water may be 0 at about 5 to 50 ° C. The method of leaving still for about 5 to 24 hours is mentioned. Moreover, in the said water immersion process, you may perform stirring continuously or intermittently as needed.
本発明のレトルト食品において、大麦粒の含有量については、当該レトルト食品の種類等に応じて適宜設定されるが、例えば、０．１〜４２重量％、好ましくは１〜３７重量％、更に好ましくは２〜３０重量％が挙げられる。 In the retort food of the present invention, the content of barley grains is appropriately set according to the type of the retort food etc., but it is, for example, 0.1 to 42% by weight, preferably 1 to 37% by weight, more preferably Is 2 to 30% by weight.
通常、前記範囲の含有量で大麦粒をレトルト食品に配合すると、レトルト殺菌後の粘度が著しく上昇したり、大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化を生じさせたりする傾向があるが、本発明によれば、後述する(B)粘度調整剤を添加することによって大麦粒に起因するレトルト殺菌後の粘度上昇が効果的に抑制され、このような問題を解消することができる。 In general, when barley grains are added to retort foods at a content in the above range, the viscosity after retort sterilization significantly increases, swelling of barley grains, softening of barley grains, and clouding derived from barley grains are caused. According to the present invention, the viscosity increase after retort sterilization due to barley grains is effectively suppressed by the addition of the viscosity modifier (B) described later, and such problems are eliminated. be able to.
(B)粘度調整剤
本発明のレトルト食品は、粘度調整剤として、ゼラチン、ＤＥ５以下のデキストリン、及びアラビアガムよりなる群から選択される少なくとも１種を含有する。このような特定の粘度調整剤を選定して配合することによって、前記大麦粒と水の共存状態でレトルト殺菌に供することにより生じる粘度上昇を効果的に抑制することができ、レトルト食品に良好な性状や食味を備えさせることが可能になる。更に、このような特定の粘度調整剤を使用することによって、レトルト殺菌後の大麦粒の膨潤、大麦粒の軟化、及び大麦粒に由来する白濁化をも抑制することが可能になる。以下、本発明において粘度調整剤として使用される物質についてそれぞれ詳述する。
(B) Viscosity modifier The retort food of the present invention contains at least one selected from the group consisting of gelatin, dextrin of DE 5 or less, and gum arabic as a viscosity modifier. By selecting and blending such a specific viscosity modifier, it is possible to effectively suppress the increase in viscosity caused by being subjected to retort sterilization in the coexistence state of the barley grains and water, which is favorable for retort foods. It becomes possible to have the characteristics and taste. Furthermore, by using such a specific viscosity modifier, it is possible to suppress swelling of barley grains after retort sterilization, softening of barley grains, and clouding due to barley grains. Hereinafter, substances used as a viscosity modifier in the present invention will be described in detail.
（ゼラチン）
ゼラチンは、牛、豚、鶏、魚等の骨、皮膚、靭帯、腱、魚鱗等を酸又はアルカリで処理し、加熱抽出して得られる。これらの材料の中でも、好ましくは、豚皮、魚鱗、豚骨、牛骨、更に好ましくは豚骨、牛骨が挙げられる。本発明において、これらのゼラチンは、１種を選択して単独で使用してもよく、また２種以上を組み合わせて使用してもよい。本発明において粘度調整剤として使用されるゼラチンの重量平均分子量は、５万〜２０万、好ましくは１５万〜２０万が例示される。本明細書において、重量平均分子量は、ＧＰＣ分析により算出される値を指す。
(gelatin)
Gelatin is obtained by treating bones such as cows, pigs, chickens and fish, skins, ligaments, tendons, fish scale and the like with acid or alkali and heat-extracting. Among these materials, preferably, pork skin, fish scale, pork bone, beef bone, more preferably pork bone, beef bone can be mentioned. In the present invention, one of these gelatins may be selected and used alone, or two or more may be used in combination. The weight average molecular weight of gelatin used as a viscosity modifier in the present invention is, for example, 50,000 to 200,000, preferably 150,000 to 200,000. In the present specification, weight average molecular weight refers to a value calculated by GPC analysis.
また、本発明で使用されるゼラチンについて、そのゼリー強度については、特に制限されないが、大麦粒に起因する粘度上昇をより効果的に抑制させるという観点から、ゼラチンのゼリー強度として、１０〜５００ｇ、好ましくは２０ｇ以上かつ５００ｇ未満、より好ましくは５０〜４００ｇ、更に好ましくは８５〜３５０ｇが挙げられる。ここで、ゼリー強度は、ＪＩＳ Ｋ６５０３−１９９６に定められる方法に従って測定される。即ち、６．６７％ゼラチン溶液を、１０℃で１７時間冷却して調製したゼリーの表面を、２分の１インチ（１２．７ｍｍ）径のプランジャーで４ｍｍ押し下げるのに必要な荷重（ｇ）を、ゼリー強度とする。 Further, the gelatin used in the present invention is not particularly limited in its jelly strength, but from the viewpoint of more effectively suppressing the viscosity increase due to barley grains, the gelatin gel strength is 10 to 500 g, Preferably 20 g or more and less than 500 g, more preferably 50 to 400 g, further preferably 85 to 350 g can be mentioned. Here, jelly strength is measured according to the method defined in JIS K6503-1996. That is, the load (g) necessary to press down the surface of a jelly prepared by cooling a 6.67% gelatin solution at 17 ° C for 17 hours with a half-inch (12.7 mm) diameter plunger by 4 mm Is the jelly strength.
本発明で使用されるゼラチンは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、ＧＳＮ、ＡＰＨ−１００、ＧＱＳ−２０、ＧＢＬ−２５０，ＧＢＬ−１００等（いずれも重量平均分子量５００００〜２０００００：新田ゼラチン(株)製）が挙げられる。 The gelatin used in the present invention is commercially available, and commercially available ones include, for example, GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. (all are weight. Average molecular weight: 5,000 to 200,000: Nitta Gelatin Co., Ltd.).
（アラビアガム）
アラビアガムとは、Ａｃａｃｉａ ｓｅｎｅｇａｌ Ｗｉｌｌｄｅｎｏｗ又はその他同属植物（Ｌｅｇｕｍｉｎｏｓａｅ）の幹及び枝から得られるガム状の分泌物である。アラビアガムは、ガラクトース、アラビノース、ラムノース、グルクロン酸、４−Ｏ−メチルグルクロン酸等の糖類と、ヒドロキシプロリン、プロリン、セリン等のアミノ酸を含む約２％のタンパク質で構成される。アラビアガムは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、アラビアガムＪ（伊那食品工業（株）製：平均分子量２０万〜５８万）等が挙げられる。
(Gum arabic)
Gum arabic is a gummy secretion obtained from the stems and branches of Acacia senegal Willdenow or other congeners (Leguminosae). Gum arabic is composed of saccharides such as galactose, arabinose, rhamnose, glucuronic acid, 4-O-methyl glucuronic acid and about 2% of protein including amino acids such as hydroxyproline, proline and serine. Gum arabic is commercially available, and examples of commercially available gum include Gum arabic J (manufactured by Ina Food Industry Co., Ltd .: average molecular weight: 200,000 to 580,000).
（ＤＥ５以下のデキストリン）
デキストリンとは、デンプンを部分加水分解したものを指し、デンプンの部分加水分解の程度により、さまざまな分子量を有するデキストリンが存在する。デンプンの部分加水分解の程度（つまりデキストリンの分子量分布）を理解する指標に、ＤＥ（Ｄｅｘｔｒｏｓｅ Ｅｑｕｉｖａｌｅｎｔ）値が一般的に用いられている。ＤＥの数値が高いことは、分解程度が高いことを意味し、ＤＥ値が低いことは分解程度が低いことを意味する。ＤＥは０〜１００までの値をとり、ＤＥ０は未分解であることを意味し、ＤＥ１００はグルコースまでの完全分解を意味する。本発明において、「ＤＥ」とは、ウイルシュテッターシューデル法により求められる値であり、［（直接還元糖（ブドウ糖としての表示）の質量）／（固形分の質量）］×１００の式より算出される。
(Dextrin less than DE 5)
Dextrin refers to partially hydrolyzed starch, and there are dextrins of various molecular weights depending on the degree of partial hydrolysis of starch. The DE (Dextrose Equivalent) value is generally used as an index to understand the degree of partial hydrolysis of starch (that is, the molecular weight distribution of dextrin). A high value of DE means that the degree of decomposition is high, and a low value of DE means that the degree of decomposition is low. DE takes values from 0 to 100, DE0 means undegraded, DE100 means complete degradation to glucose. In the present invention, “DE” is a value determined by the Wilshatter-Südel method, and the formula of [(weight of reducing sugar (represented as glucose)) / (weight of solid content)] × 100 Calculated.
本発明では、デキストリンの中でも、ＤＥ５以下のものを選択して使用する。このようにＤＥ５以下のデキストリンを使用することによって、大麦粒に起因する粘度上昇を効果的に抑制させることが可能になる。本発明で使用されるデキストリンとして、好ましくはＤＥ５未満のデキストリン、更に好ましくはＤＥ０超〜４のデキストリン、特に好ましくはＤＥ２〜４が挙げられる。 In the present invention, among dextrins, those of DE 5 or less are selected and used. By using dextrin of DE 5 or less as described above, it is possible to effectively suppress the increase in viscosity caused by barley grains. The dextrins used in the present invention preferably include dextrins of less than DE 5, more preferably dextrins of more than 0 to 4, particularly preferably DE 2 to 4.
本発明で使用されるＤＥ５以下のデキストリンは商業的に入手可能であり、商業的に入手可能なものとしては、例えば、ＤＥ４のコーン由来デキストリン（パインデックス＃１００：松谷化学工業（株）製）、サンデック＃３０（ＤＥ２〜５：三和澱粉工業（株）製）等が挙げられる。 The dextrins of DE 5 or less used in the present invention are commercially available, and commercially available ones include, for example, corn-derived dextrin of DE 4 (PANEX # 100: manufactured by Matsutani Chemical Industry Co., Ltd.) And Sandeck # 30 (DE2-5: manufactured by Sanwa Starch Co., Ltd.).
また、本発明では、ＤＥ５以下のデキストリンとして、分子内に環状構造を有しているデキストリンを使用してもよい。このようなデキストリンとして、具体的には高度分岐環状デキストリン等が挙げられる。 In the present invention, dextrin having a cyclic structure in the molecule may be used as dextrin of DE 5 or less. As such dextrin, specifically, highly branched cyclic dextrin and the like can be mentioned.
高度分岐環状デキストリンとは、澱粉に１，４−α−グルカンブランチングエンザイム（枝作り酵素）やサイクロデキストリングルカノトランスフェラーゼ等の酵素を作用させて低分子化したものであり、α−１，４−グルコシド結合とα−１，６−グルコシド結合とで形成される内分岐環状構造部分と、その環状構造部分に結合した外分岐構造部分からなるグルカンである。高度分岐環状デキストリンの重量平均分子量は約２０万である。高度分岐環状デキストリンは商業的に入手可能であり、例えばクラスターデキストリン（ＤＥ５未満；日本食品化工（株）製）が挙げられる。 Highly branched cyclic dextrin is a product obtained by reacting starch with an enzyme such as 1,4-α-glucan branching enzyme (branching enzyme) or cyclodextrin glucanotransferase to reduce the molecular weight to α-1, 4 -A glucan consisting of an internally branched cyclic structure portion formed by glucosidic bonds and α-1, 6 glucosidic bonds, and an externally branched structural portion linked to the cyclic structure portion. The weight average molecular weight of the highly branched cyclic dextrin is about 200,000. Highly branched cyclic dextrins are commercially available and include, for example, cluster dextrin (less than DE 5; manufactured by Nippon Food Chemical Co., Ltd.).
（粘度調整剤の好適な例）
前記粘度調整剤は、１種単独で使用してもよく、また２種以上を組み合わせて使用してもよい。
(Preferred example of viscosity modifier)
The said viscosity modifier may be used individually by 1 type, and may be used in combination of 2 or more type.
前記粘度調整剤の中でも、大麦粒に起因するレトルト殺菌後の粘度上昇をより一層効果的に抑制させるという観点からは、好ましくはゼラチン、及びアラビアガム、更に好ましくはゼラチンが挙げられる。 Among the above-mentioned viscosity modifiers, gelatin and gum arabic are preferable, and gelatin is more preferable, from the viewpoint of more effectively suppressing the viscosity increase after retort sterilization caused by barley grains.
（粘度調整剤の含有量・大麦粒に対する比率）
本発明のレトルト食品において、前記粘度調整剤の含有量は、各粘度調整剤の種類や大麦粒の含有量等に応じて適宜設定され得るが、例えば、０．０５〜３０重量％、好ましくは０．５〜２０重量％、更に好ましくは１〜１２．５重量％が挙げられる。
(Content of viscosity modifier, ratio to barley grain)
In the retort food of the present invention, the content of the viscosity modifier may be appropriately set according to the type of each viscosity modifier, the content of barley grains, etc., but, for example, 0.05 to 30% by weight, preferably 0.5 to 20 weight%, More preferably, 1 to 12.5 weight% is mentioned.
また、本発明のレトルト食品において、大麦粒と前記粘度調整剤の配合比率については適宜設定され得るが、例えば、大麦粒１００重量部当たり前記粘度調整剤が、通常０．１２重量部以上、好ましくは１．３〜２０００重量部、更に好ましくは３．３〜６２５重量部が挙げられる。 Moreover, in the retort food of the present invention, the compounding ratio of the barley grain and the viscosity modifier may be appropriately set, but for example, the viscosity modifier is usually 0.12 parts by weight or more, preferably 100 parts by weight of barley grain. Is preferably 1.3 to 2,000 parts by weight, more preferably 3.3 to 625 parts by weight.
(C)水
本発明のレトルト食品は、前記(A)大麦粒及び(B)粘度調整剤に加えて、水を含有する。
水は、大麦粒を分散させ、大麦粒を炊き上げる役割や、リゾットやスープの形態であれば調味液部の構成材料としての役割等を果たす。
(C) retort water present invention, the (A) in addition to barley grain and (B) a viscosity modifier and water.
Water has a role of dispersing barley grains and cooking barley grains, and in the form of risotto and soup, plays a role as a constituent material of a seasoning part and the like.
本発明のレトルト食品において水の含有量については、当該レトルト食品の種類等に応じて適宜設定されるが、例えば、２８〜９８重量％、好ましくは５０〜９５重量％、更に好ましくは６０〜９０重量％が挙げられる。 The content of water in the retort food of the present invention is appropriately set according to the type of the retort food, etc., for example, 28 to 98% by weight, preferably 50 to 95% by weight, more preferably 60 to 90 % By weight can be mentioned.
その他の含有成分
本発明のレトルト食品には、食品の種類に応じて、前述する成分の他に、本発明の効果を損なわない範囲で、砂糖、塩、酢、醤油、味噌等の調味料；コショウ、唐辛子、にんにく、山椒、ハーブ等の香辛料；油分等の調味成分；保存剤、ｐＨ調整剤、抗酸化剤、アミノ酸、核酸、有機酸、甘味料、着色料、安定剤、発色剤、増粘剤等の食品添加物；野菜、肉類、魚介類、キノコ類、豆類、ごま類等の具材等が含まれていてもよい。
Other ingredients The retort food of the present invention may contain , according to the type of food, other than the above-mentioned ingredients, seasonings such as sugar, salt, vinegar, soy sauce, miso, etc. to the extent that the effects of the present invention are not impaired. Spices such as pepper, pepper, garlic, pepper, herbs, etc. Condiments such as oil; preservatives, pH adjusters, antioxidants, amino acids, nucleic acids, organic acids, sweeteners, colorants, stabilizers, color formers, increase Food additives such as thickeners; vegetables, meats, fish, shellfish, mushrooms, beans, sesame seeds, etc. may be contained.
また、本発明のレトルト食品をリゾット、粥、雑炊等の飯食品にする場合には、前記大麦粒以外の穀物粒が含まれていてもよい。このような穀物粒としては、食用可能であることを限度として特に制限されないが、例えば、米、大麦、小麦、ライ麦、カラス麦、オーツ麦、ハトムギ、大豆、小豆、そば、とうもろこし、ひえ、あわ、きび、アマランサス等の種子又は実が挙げられる。これらの穀物粒は、１種単独で使用してもよく、また２種以上をブレンドして使用してもよい。これらの穀物粒の中でも、米は、優れた食味及び食感で摂取し易い食品形態にでき、更には栄養価の点でも優れているので、前記飯食品において、大麦粒と併用する穀物として特に好適である。 In addition, when the retort food of the present invention is used as a rice food such as risotto, salmon, and risotto, cereal grains other than the barley grains may be included. Such cereal grains are not particularly limited as long as they are edible, but, for example, rice, barley, wheat, rye, oats, oats, oats, barley, soybeans, red beans, buckwheat, corn, hail, corn And seeds and fruits such as acne and amaranth. These grains may be used alone or in combination of two or more. Among these cereal grains, rice can be in the form of a food that is easy to ingest with excellent taste and texture, and is also excellent in terms of nutritional value. It is suitable.
本発明のレトルト食品を飯食品にする場合に使用される米は、玄米、５分づき米、又は精白米のようにあらゆる精米状態であってもよく、また無洗米であってもよい。玄米、５分づき米、又は精白米を使用する場合、異味や雑味を除去するために、予め水浸漬処理を行っておくことが望ましい。玄米、５分づき米、又は精白米を水浸漬処理する方法については、大麦粒の場合と同様である。無洗米は、精白米から糠を除去することにより得られる米であり、無洗米を得るための無洗化方法については、湿式又は乾式のいずれであってもよい。無洗米は、水浸漬処理を行わなくても、優れた食味を呈することができるので、食味や製造効率の点で優れており、本発明のレトルト食品を飯食品にする場合に配合する米として好適である。また、米の品種については、特に制限されず、食品用、特に水飯米用として用いられている品種を広く使用することができる。 The rice used for making the retort food of the present invention into rice food may be in any milled state such as brown rice, five-minute rice, or polished rice, or may be non-washed rice. When using brown rice, rice for 5 minutes, or polished rice, it is desirable to perform water immersion treatment in advance to remove off-tastes and miscellaneous tastes. The method of water immersion treatment of brown rice, rice for 5 minutes, or polished rice is the same as in the case of barley grains. The non-washed rice is rice obtained by removing rice bran from polished rice, and the non-washed method for obtaining non-washed rice may be either wet or dry. As non-washed rice can exhibit excellent taste even without water immersion treatment, it is excellent in terms of taste and production efficiency, and is used as rice to be blended when making the retort food of the present invention into cooked food. It is suitable. In addition, the variety of rice is not particularly limited, and a variety used for food, particularly for boiled rice can be widely used.
また、前記穀物粒は、必要に応じて搗精したものを使用してもよい。また、前記穀物粒は、必要に応じて、焙煎処理やα化処理に供したものであってもよい。更に、前記穀類は、異味や雑味を除去してレトルト食品の食味を良好にするために、予め水浸漬処理に供してもよい。 Further, the grain may be refined as needed. Further, the grain may be subjected to roasting treatment or gelatinization treatment, as necessary. Furthermore, the grains may be subjected to a water immersion treatment in advance to remove off-tastes and miscellaneous tastes to improve the taste of the retort food.
本発明のレトルト食品をリゾット、粥、雑炊等の飯食品にする場合、穀物粒（大麦粒以外）の含有量については、当該穀物粒の種類、当該飯食品の種類等に応じて適宜設定されるが、例えば、０．１〜４２重量％、好ましくは１〜３７重量％、更に好ましくは２〜３０重量％が挙げられる。 When the retort food of the present invention is rice food such as risotto, rice bran, risotto, etc., the content of cereal grains (other than barley grain) is appropriately set according to the type of the cereal grains, the kind of the rice food concerned, etc. However, for example, 0.1 to 42% by weight, preferably 1 to 37% by weight, and more preferably 2 to 30% by weight can be mentioned.
本発明のレトルト食品をリゾット、粥、雑炊等の飯食品にする場合、大麦粒と穀物粒（大麦粒以外）の比率については、特に制限されないが、食味及び食感を良好にするという観点から、例えば、大麦粒１００重量部当たり、穀物粒（大麦粒以外）を０．２〜４２０００重量部、好ましくは２〜３７００重量部、更に好ましくは６〜１５００重量部が挙げられる。 When the retort food of the present invention is a rice food such as risotto, rice bran, risotto, etc., the ratio of barley grain to cereal grain (other than barley grain) is not particularly limited, but from the viewpoint of improving taste and texture. For example, 0.2 to 42000 parts by weight, preferably 2 to 3700 parts by weight, and more preferably 6 to 1500 parts by weight of cereal grains (other than barley grains) can be mentioned per 100 parts by weight of barley grains.
レトルト食品の形態
本発明のレトルト食品の形態については、特に制限されず、例えば、リゾット、粥、雑炊等の飯食品；コンソメスープ、ポタージュスープ、クリームスープ、中華スープ、味噌汁等の液状食品；グラタン、マヨネーズ等のペースト状食品；シチュー、カレー、ハヤシ、ハッシュドビーフ、たれ、パスタソース等のソース状食品等が挙げられる。これらの中でも、好ましくはリゾット、粥、雑炊等の飯食品が挙げられる。
Form of retort food The form of the retort food according to the present invention is not particularly limited. For example, rice food such as risotto, salmon and risotto; Consomme soup, potage soup, cream soup, Chinese soup, liquid food such as miso soup; Paste-like food such as mayonnaise; sauce-like food such as stew, curry, hayashi, hashed beef, sauce, pasta sauce, and the like. Among these, preferred are rice foods such as risotto, salmon, and risotto.
製造方法
本発明の食品は、前記(A)〜(C)成分を、必要に応じて他の具材や添加成分等と共に混合し、必要に応じて種々の調理処理に供してレトルトパウチ等のレトルト容器に充填して密封し、１１５〜１３０℃程度で１０〜６０分間程度の条件で加熱加圧殺菌（レトルト殺菌）することにより製造することができる。
Production method The food of the present invention is prepared by mixing the components (A) to (C) together with other ingredients, additives, etc. as required, and subjecting them to various cooking treatments as required to produce retort pouches, etc. It can be manufactured by filling in a retort container, sealing, and heating and pressure sterilization (retort sterilization) under conditions of about 115 to 130 ° C. for about 10 to 60 minutes.
以下、実施例等を示して本発明についてより具体的に説明するが、本発明はこれらに限定されない。 Hereinafter, the present invention will be more specifically described by way of examples and the like, but the present invention is not limited thereto.
試験例１
表１に示す組成のレトルト食品を製造した。具体的には、先ず、水１２０ｇに、表２に示す所定量の各種添加成分を溶解させた後に、大麦粒（ＣＤＣ−Ｆ種６０％搗精）２０ｇ添加して、レトルトパウチに充填、密封した。次いで、１２０．５℃で２７分間の条件でレトルト殺菌を行うことにより、レトルト食品を製造した。
Test Example 1
The retort food of the composition shown in Table 1 was manufactured. Specifically, first, after dissolving various additive components of predetermined amounts shown in Table 2 in 120 g of water, 20 g of barley grain (CDC-F type 60% refined) was added, filled in a retort pouch, and sealed. . Subsequently, retort sterilization was performed at 120.5 ° C. for 27 minutes to produce a retort food.
レトルト殺菌終了から１８時間後に、レトルトパウチを沸騰水中で１０分間湯煎した後に、４０℃品温に戻し、レトルト食品の粘度を測定した。粘度の測定は、具体的には、以下の条件にて行った。 After 18 hours from the end of retort sterilization, the retort pouch was boiled in boiling water for 10 minutes, and then returned to a temperature of 40 ° C., and the viscosity of the retort food was measured. Specifically, the measurement of viscosity was performed under the following conditions.
＜粘度の測定条件＞
株式会社サン科学製のレオメーターＣＲ２００ＤにてプランジャーＮｏ．２（３０ｍｍφ球形）を用い、４０℃における粘度を測定した。プランジャーのスピードを１２０ｍｍ／分に設定し、湯煎後のレトルト食品に１０ｍｍ挿入し、その応力（ｇ）を測定した。対照区（添加成分未配合区：水１２０ｇ及び大麦粒２０ｇ）の応力（ｇ）を１００として、各液体画分の粘度応力測定値（ｇ）の相対値を算出した。
<Measurement conditions of viscosity>
Plunger No. 1 with a rheometer CR200D made by Sun Scientific Co., Ltd. The viscosity at 40 ° C. was measured using 2 (30 mmφ spherical shape). The speed of the plunger was set to 120 mm / min, 10 mm was inserted into the retort food after hot water boiling, and the stress (g) was measured. The relative value of the viscosity stress measurement value (g) of each liquid fraction was calculated by setting the stress (g) of the control section (additive component non-blending section: water 120 g and barley grain 20 g) to 100.
粘度の測定結果を表２及び図１に示す。この結果から、ゼラチン、ＤＥ５以下のデキストリン、及びアラビアガムを添加した場合には、レトルト殺菌後でも、大麦粒に起因する粘度の上昇を効果的に抑制できていた。一方、ＤＥ１８のデキストリン、上白糖、及び水溶性乳タンパク質を添加した場合には、レトルト殺菌後の粘度上昇を抑制できない、又はレトルト殺菌後の粘度上昇を増強する結果になっていた。また、小麦タンパク質を添加した場合には、小麦タンパク質が水に溶解できずにそのままゲル化してしまい、粘度の低下を抑制することはできなかった。 The measurement results of the viscosity are shown in Table 2 and FIG. From this result, when gelatin, dextrin of DE 5 or less, and gum arabic were added, even after retort sterilization, an increase in viscosity due to barley grains could be effectively suppressed. On the other hand, the addition of dextrin of DE 18 and white sugar and water-soluble milk protein could not suppress the increase in viscosity after retort sterilization or resulted in an increase in viscosity increase after retort sterilization. In addition, when wheat protein was added, the wheat protein could not be dissolved in water and gelled as it was, so that the decrease in viscosity could not be suppressed.
更に、粘度調整剤として、ゼラチン、ＤＥ５以下のデキストリン、及びアラビアガムを添加した場合には、沸騰水中で１０分間湯煎した後のレトルト食品は、さらさらしており、皿に拡げ易く、食し易い性状を備えていた。一方、これらの粘度調整剤を添加していない場合では、沸騰水中で１０分間湯煎した後には、粘性が著しく高くなっており、皿に拡げ難くて食し難い性状になっていた。参考のために、粘度調整剤としてゼラチンを１０ｇ／パウチ配合した場合と、ゼラチン未添加の場合について、沸騰水中で１０分間湯煎した後のレトルト食品の外観を観察した結果を図２に示す。 Furthermore, when gelatin, dextrin of DE 5 or less, and gum arabic are added as viscosity modifiers, retort food after hot water boiling in boiling water for 10 minutes is easy to spread and spread on a plate and easy to eat. Was equipped. On the other hand, in the case where these viscosity modifiers were not added, after boiling in boiling water for 10 minutes, the viscosity was extremely high, and it was difficult to spread in a plate and to eat. For reference, FIG. 2 shows the results of observation of the appearance of the retort food after boiling in boiling water for 10 minutes for the case where gelatin is blended at 10 g / pouch as a viscosity modifier and when gelatin is not added.
試験例２
前記試験例１において、粘度調整剤としてゼラチン、DE4のデキストリン又はアラビアガムを配合して製造したレトルト食品について、１０分間湯煎した後に、大麦粒のサイズ、大麦粒の硬さ、及び液体部分の濁りについて評価を行った。具体的には、大麦粒のサイズ及び液体部分の濁りは、外観を観察することによって評価した。また、大麦粒の硬さについては、４名のパネラーによって、柔らかい場合を１点、硬い場合を８点とするビジュアルアナログスケールによって評価した。
Test example 2
About the retort food manufactured by mix | blending gelatin, dextrin of DE4, or gum arabic as a viscosity modifier in the said Experiment 1, after boiling for 10 minutes, the size of a barley grain, the hardness of a barley grain, and the turbidity of a liquid part Was evaluated. Specifically, the size of the barley grains and the turbidity of the liquid portion were evaluated by observing the appearance. In addition, the hardness of the barley grains was evaluated by a visual analog scale with one point for the soft case and eight points for the hard case by four panelists.
大麦粒のサイズについて観察した結果を図３〜５、大麦粒の硬さについて評価した結果を表３〜５、及び液体画分の濁りを観察した結果を図６〜８に示す。図３〜５から明らかなように、ゼラチン、DE4のデキストリン及びアラビアガムを添加していない場合では、大麦粒の膨潤が認められたが、ゼラチン、DE4のデキストリン又はアラビアガムを添加した場合にはその添加量に応じて、大麦粒の膨潤を抑制できていた。また、表３〜５に示すように、ゼラチン、DE4のデキストリン及びアラビアガムを添加していない場合では、大麦粒が柔らかく、食しても粒感が殆ど感じられなかったが、ゼラチン、DE4のデキストリン又はアラビアガムを添加した場合ではその添加量に応じて、大麦粒が硬く感じられ、粒感がある良好な食感が認められた。更に、図６〜８から明らかなように、ゼラチン、DE4のデキストリン及びアラビアガムを添加しなかった場合には液体画分に濁りが生じていたが、ゼラチン、DE4のデキストリン又はアラビアガムを添加した場合ではその添加量に応じて濁りが減少し、透明感がある外観を呈していた。 The results of observation of the size of barley grains are shown in FIGS. 3 to 5, the results of evaluation of the hardness of barley grains are shown in Tables 3 to 5, and the results of observation of turbidity of the liquid fraction are shown in FIGS. As is clear from FIGS. 3 to 5, swelling of barley grains was observed when gelatin, dextrin of DE 4 and gum arabic were not added, but when gelatin, dextrin of DE 4 or gum arabic was added Swelling of barley grains could be suppressed according to the amount added. In addition, as shown in Tables 3 to 5, when gelatin, DE 4 dextrin and gum arabic were not added, the barley grains were soft, and even when eaten, grain feeling was hardly felt, but gelatin, DE 4 dextrin Or when the gum arabic was added, depending on the addition amount, the barley grain was felt hard, and the favorable texture with graininess was recognized. Furthermore, as is clear from FIGS. 6 to 8, although the liquid fraction had turbidity when gelatin, DE 4 dextrin and gum arabic were not added, gelatin, DE 4 dextrin or gum arabic was added. In the case, turbidity decreased according to the addition amount, and it had the appearance with transparency.
参考試験例１
大麦粒に起因する粘度上昇と加熱条件の関係を検討するために、大麦粒（ＣＤＣ−Ｆ種６０％搗精）と水を含む食品について、レトルト殺菌又は鍋調理に供して、粘度の測定を行った。具体的には、水１２０ｇに大麦粒（ＣＤＣ−Ｆ種６０％搗精）２０ｇを添加した食品を、表６に示す条件で加熱処理を行った。加熱処理１（レトルト殺菌）に供した食品については、レトルト殺菌終了から３日後に、レトルトパウチを沸騰水中で１０分間湯煎した後に、４０℃に戻し、レトルト食品の粘度を測定した。また、加熱処理２（鍋調理）に供した食品についても、鍋調理後に４０℃に戻し、その粘度を測定した。粘度の測定条件は、前記試験例１と同様である。
Reference Test Example 1
In order to investigate the relationship between viscosity increase due to barley grain and heating conditions, the food containing barley grain (CDC-F type 60% 搗) and water is subjected to retort sterilization or pan cooking, and the viscosity is measured. The Specifically, the food in which 20 g of barley grain (CDC-F type 60% refined) was added to 120 g of water was subjected to heat treatment under the conditions shown in Table 6. For food subjected to heat treatment 1 (retort sterilization), three days after completion of retort sterilization, the retort pouch was boiled in boiling water for 10 minutes, and then returned to 40 ° C. to measure the viscosity of the retort food. Moreover, also about the foodstuff which used for heat processing 2 (pot cooking), it returned to 40 degreeC after pot cooking, and measured the viscosity. The measurement conditions of the viscosity are the same as those of Test Example 1.
得られた結果を表７及び図９に示す。表７には、粘度の測定結果を示す。また、図９に、加熱処理２（鍋調理）に供した食品の外観を観察した結果を示す。この結果から、大麦粒と水を含む食品を鍋調理に供しても、大きな粘度上昇は認められず、大麦粒と水を含む食品における加熱後の粘度上昇は、レトルト殺菌を行う際に認められる特有の問題であることが確認された。 The obtained results are shown in Table 7 and FIG. Table 7 shows the measurement results of the viscosity. Moreover, the result of having observed the external appearance of the foodstuff provided to the heat processing 2 (pot cooking) in FIG. 9 is shown. From this result, even if the food containing barley grains and water is subjected to pan cooking, a large increase in viscosity is not recognized, and the increase in viscosity after heating in foods containing barley grains and water is observed when performing retort sterilization It was confirmed to be a specific problem.
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| JP7495619B2 (en) | 2020-10-29 | 2024-06-05 | ユーハ味覚糖株式会社 | Mochi barley-containing retort pouched food and its manufacturing method |
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