JP2012196190A - Method of producing retort food containing rice cake- or dumpling-like ingredient - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a retort food, such as sweet red-bean soup or thick sweet red-bean soup with rice cake or dumpling like ingredients having a smooth and chewy texture, which maintains the firmness and has a good shape retention property even when the food is kept in bouillon or soup for a long time after retort processing in which pressure sterilization is performed at high temperature.SOLUTION: The retort food is obtained by hermetically packaging crumb-like or granular dough obtained by using 25-35 pts.mass of wheat gluten (dry food conversion), 45-65 pts.mass of phosphoric acid crosslinkage starch, and 0-20 pts.mass of flour together with the bouillon or soup after drying or as it is, and performing the retort processing.

Description

The present invention relates to a method for producing a retort food containing a bowl-like or dumpling-like ingredient. More specifically, the present invention relates to a bowl-like or dumpling-like form that is not boiled and has good shape retention, a smooth texture, and a chewy texture. The present invention relates to a method for producing retort foods such as soup flour and zenzai. Moreover, this invention relates to the flour composition for retort foods used for this manufacturing method.
In the present invention, the retort treatment means that a food that has been sealed in an airtight container is sterilized at high temperature together with the container. For this reason, the retort food includes not only the retort pouch food but also canned food and bottling.

  Retort foods are applied to various foods because they can be eaten simply by warming them up. However, if a retort treatment is carried out using a koji or dumpling produced by a normal method in foods such as soup flour or zenzai with koji or dumpling added to the soup or soup, the retort treatment and subsequent storage Occasionally rice cakes or dumplings absorb moisture, causing them to boil and lose shape retention, or to lose their smooth and crunchy texture, resulting in a significant decline in commercial value. was there.

  Various studies have been made to solve such problems. For example, Patent Documents 1 to 5 suggest that rice cakes and dumplings to which thickening polysaccharides such as gums, LM pectin, alginic acids, and konjac flour are added are used for retort foods. Patent Document 6 proposes drying the skin portion of rice bran or dumpling, and Patent Document 7 discloses that a specific composition mainly composed of rice bran powder has a degree of alpha conversion under hydrothermal conditions. It has been proposed to granulate and dry under control. However, it is desired to further improve the shape retention and texture of rice cakes or dumplings that have been kept in juice or soup for a long time after retorting.

JP 2000-197457 A JP-A-9-28299 JP-A-60-241863 JP-A-10-215801 Japanese Patent Laid-Open No. 9-149769 JP-A-11-290009 JP 2009-131231 A

  Therefore, the object of the present invention is to maintain a good shape-retaining property without simmering even if it is kept in juice or soup for a long time after retort treatment in which pasteurization is performed at high temperature, and the texture is smooth and crunchy. An object of the present invention is to provide a method for producing retort foods such as soup flour and zenzai containing ingredients such as rice cake-like or dumpling-like ingredients.

The present invention uses 25 to 35 parts by weight of wheat gluten (in terms of dry matter), 45 to 65 parts by weight of phosphoric acid cross-linked starch and 0 to 20 parts by weight of wheat flour as raw materials. The above object has been achieved by providing a method for producing a retort food, characterized in that the dough in the form of or granules is dried as it is or dried, hermetically packaged with juice or soup, and then retort processed. It is.
Moreover, this invention contains wheat gluten 25-35 mass parts (dry matter conversion), phosphoric acid bridge | crosslinking starch 45-65 mass parts, and wheat flour 0-20 mass parts, and is used for the manufacturing method of the said retort food, The flour for retort foods The above object is achieved by providing a composition.

  According to the present invention, even if it is kept in juice or soup for a long time after retort processing that is sterilized at high temperature, it does not boil and has good shape retention, smooth texture and crunchy texture Alternatively, retort food such as soup flour and zenzai containing dumpling-like ingredients can be obtained.

  The food targeted by the method for producing a retort food according to the present invention is a food in which small or granular dough is added to juice or soup as ingredients, and representative examples include soup flour and zenzai. Others include miso soup, sweet potatoes and honey beans. In the present invention, as the dough used for these foods, a piece-like or granular dough produced using a specific raw material is used in place of the conventionally used rice cake or dumpling.

The piece-like or granular dough used in the method for producing a retort food according to the present invention will be described below.
As a raw material used for said small piece-like or granular dough, wheat gluten, phosphoric acid cross-linked starch and wheat flour as needed can be used, and other flours can be used as needed.

  About wheat gluten, 25-35 mass parts (dry matter conversion) combination use is carried out. As wheat gluten used here, both wet gluten and gluten powder can be used. If the amount of wheat gluten is less than 25 parts by weight in terms of dry matter, the connection of the dough will deteriorate, and the texture of the dough will become brittle in the process of long-term storage in the presence of retort processing and subsequent juices or soups Moreover, when it exceeds 35 mass parts in conversion of a dry matter, workability | operativity at the time of manufacture will fall, it will become a hard food texture, and the smoothness of dough will also fall. In addition, when using wet gluten, it is necessary to adjust the amount of water actually added, such as subtracting the amount of water contained from the amount of water at the time of dough preparation described later, while determining the blending amount in terms of dry matter is there.

Next, the phosphoric acid cross-linked starch is used in an amount of 45 to 65 parts by mass, preferably 50 to 65 parts by mass. The phosphoric acid crosslinked starch is not particularly limited, but phosphoric acid crosslinked potato starch and phosphoric acid crosslinked tapioca starch are preferred, and phosphoric acid crosslinked potato starch alone or a combination of phosphoric acid crosslinked potato starch and phosphate crosslinked tapioca starch is preferred. . That is, it is preferably 35 to 65 parts by mass of phosphoric acid crosslinked potato starch and 0 to 30 parts by mass of phosphoric acid crosslinked tapioca starch. More preferably, 35 to 55 parts by mass of starch and 10 to 30 parts by mass of phosphate-crosslinked tapioca starch are blended. If the amount of phosphoric acid cross-linked starch is less than 45 parts by mass, the texture becomes hard, the smoothness decreases, and if it exceeds 65 parts by mass, the texture becomes brittle and soft.
As the phosphoric acid cross-linked starch, phosphoric acid cross-linked starch further processed, specifically esterified phosphoric acid cross-linked starch such as acetylated phosphoric acid cross-linked starch, etherified phosphoric acid cross-linked starch such as hydroxypropylated Phosphoric acid crosslinked starch etc. can also be used. In addition to phosphoric acid-crosslinked potato starch and phosphoric acid-crosslinked tapioca starch, phosphoric acid-crosslinked wheat starch, phosphoric acid-crosslinked corn starch, and the like can also be used as the phosphoric acid-crosslinked starch.

  In addition, about 0 to 20 parts by mass of wheat flour is used. It is not always necessary to add wheat flour, but 10 to 20 parts by mass is preferable when it is used. Although it does not specifically limit as wheat flour, Medium force flour and strong flour are preferable. When the amount of the flour exceeds 20 parts by mass, it is not preferable because boiled or the dough surface collapses during the retort treatment or the subsequent storage period, and the juice or soup becomes cloudy.

  As raw materials to be used for the above-mentioned flaky or granular dough, wheat gluten and phosphate-crosslinked starch, and flour used as necessary may be used individually, but a composition containing these raw materials, that is, A flour composition for retort food containing 25 to 35 parts by weight of wheat gluten (in terms of dry matter), 45 to 65 parts by weight of phosphoric acid crosslinked starch and 0 to 20 parts by weight of flour may be prepared and used in advance.

  Furthermore, as long as the effects of the present invention are not impaired, as other flours, flours other than wheat flour, such as barley flour, buckwheat flour, rice flour, corn flour, soybean flour, and starches other than phosphate cross-linked starch You may mix | blend. Examples of the starches include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. Is mentioned. The blending amount when these other flours are blended and used is preferably less than 10 parts by mass in the raw material used for the crushed or granular dough.

  Furthermore, as an auxiliary material, salt; egg powder such as egg white powder, whole egg powder; thickener such as xanthan gum, guar gum, locust bean gum, alginic acid and salts thereof, agar, gelatin, pectin; fats and oils; ethyl alcohol, etc. Can also be blended. From the viewpoint of not impairing the effects of the present invention, the amount of these auxiliary materials is preferably in the range of 2 parts by mass or less with respect to 100 parts by mass of the raw material used for the piece-like or granular dough.

In the present invention, the pH adjusting agent may be added to the raw material so that the pH of the small or granular dough is in the range of 6.5 to 7.5, preferably 6.7 to 7.1. preferable. By setting the pH to 6.5 to 7.5, the shape retaining property, smoothness and texture of the fabric can all be improved.
As the pH adjuster, a pH adjuster that is usually used in foods and exhibits alkalinity, such as sodium carbonate, potassium carbonate, sodium bicarbonate, ammonium carbonate, sodium phosphate, potassium phosphate, calcined calcium, eggshell calcium, polyphosphoric acid A salt, condensed phosphate, etc. are mentioned, Among these, 1 type (s) or 2 or more types can be used. Moreover, as a pH adjuster, commercially available canned powder or cannula can also be used.

  In the method for producing a retort food according to the present invention, first, an auxiliary material is added to the above-described raw material or a composition containing the same, if necessary, and the pH of the dough is preferably in the range of 6.5 to 7.5. A pH adjusting agent is added so as to become, and after adding water, kneaded to obtain a dough. The amount of water added is preferably in the range of 30 to 50 parts by mass, more preferably 35 to 45 parts by mass with respect to 100 parts by mass of the raw material. If the amount of water added is less than 30 parts by mass, the dough may be hard and workability may be reduced. If it exceeds 50 parts by mass, the dough may become sticky or weak. The kneading (mixing) may be performed according to a conventional method, but the kneading (mixing) time is usually about 5 to 20 minutes.

  A piece-like or granular dough is formed from the dough thus obtained. The molding may be performed according to a conventional method, and for example, it can be performed using a knife, a guillotine cutter, an extruder or the like. There is no restriction | limiting in particular in the shape of a small piece-like or granular material | dough, For example, it can shape | mold in a rectangular parallelepiped, spherical shape, a bowl shape, etc. The size (length of the maximum part) of the piece-like or granular dough is preferably in the range of 10 to 30 mm.

  In the method for producing a retort food according to the present invention, the molded piece-like or granular dough may be used as it is, but when used after drying, the dough retains shape, smoothness and texture. Both are preferable because they can be made even better. Examples of the drying method include natural drying, hot air drying, and vacuum drying. Drying is preferably performed at a temperature of 30 to 40 ° C., a relative humidity of 70 to 80%, and a time of 3 to 10 hours, and is performed so that the moisture content after drying of the dough is about 10 to 15% by mass. Is preferred.

In the method for producing retort food according to the present invention, the above-mentioned or dried dough or granular dough is put in a container alone or together with other ingredients, and further added with juice or soup and sealed. Then, the retort process is performed according to a conventional method, and the target retort food is obtained. The conditions for the retort treatment are, for example, 20 to 30 minutes at a temperature of 120 to 135 ° C. Moreover, as a container, if it is a container normally used for a retort pouch, it will not restrict | limit especially, The container for canning and bottling may be sufficient.
By this retort treatment, the above-mentioned piece-like or granular dough is turned into α and becomes a bowl-like or dumpling-like ingredient.
In addition, what is necessary is just to select the said soup or soup suitably according to the kind of target food, and there is no restriction | limiting in particular in a composition. Further, the amount of the small piece or granular dough and the amount of the juice or soup is not particularly limited.

  When the retort food produced by the method of the present invention is kept for a long time together with the juice or soup after retort treatment, the texture of the bowl-like or dumpling-like ingredient does not deteriorate, and the ingredient surface collapses. It has retort resistance that doesn't make it boiled or boiled and does not cloud the soup, and can be stored for a long time as a retort food.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1-7 and Comparative Examples 1-6]
Compositions containing wheat gluten (gluten powder), phosphate-crosslinked potato starch, phosphate-crosslinked tapioca starch and wheat flour in the proportions shown in Table 1 were prepared. To 100 parts by mass of this composition, a pH adjuster (see Table 1; not used in Examples 2 and 4) was added, 40 parts by mass of water was further added, and the mixture was mixed at -700 mmHg for 10 minutes. Respectively. The pH value of each obtained dough is shown in Table 1. A small piece of dough was formed from each of the obtained doughs (cuboid shape, maximum length: 25 mm).
As it is (Examples 3 and 4) or dried (Examples 1, 2, 5 to 7, Comparative Examples 1 to 8) 5 g of small pieces of dough and 180 g of juice are hermetically packaged with a retort wrapping material, and then heated to 125 ° C. For 20 minutes, a retort treatment was performed by a conventional method to obtain retort foods.

  The small pieces of dough were dried at a temperature of 35 ° C. and a relative humidity of 75% for 6 hours. Moreover, as a soup, the zenzai soup with a commercially available retort pouch was used.

  After each retort food obtained is stored at room temperature for 30 days, each opened retort food is reheated and eaten by 10 panelists, and is gelatinized into small pieces of dough (rice cake-like or dumpling-like ingredients) ) Were evaluated according to the evaluation criteria shown in Table 2. The evaluation results (average score of 10 panelists) are shown in Table 1.

[Comparative Example 7]
After adding 65 parts by weight of water to 85 parts by weight of glutinous rice flour and 15 parts by weight of etherified tapioca starch, mixing was carried out at -700 mmHg for 10 minutes to obtain a dough. Then, in the same manner as in Example 1, from the obtained dough A piece of dough was formed. This piece of dough was dried at a temperature of 35 ° C. and a relative humidity of 75% for 6 hours.
A retort food was obtained and evaluated in the same manner as in Example 1 except that the dried piece-like dough was used as the dough to be put into the retort wrapping material together with the juice.

Claims (6)

  As raw materials, 25 to 35 parts by mass of wheat gluten (in terms of dry matter), 45 to 65 parts by mass of phosphoric acid cross-linked starch, and 0 to 20 parts by mass of wheat flour are used. A method for producing a retort food, characterized in that the dough is directly or dried, hermetically packaged with juice or soup, and then retort processed.   The method for producing a retort food according to claim 1, wherein a pH adjuster is added to the raw material so that the pH of the dough is in the range of 6.5 to 7.5.   The method for producing a retort food according to claim 1 or 2, wherein 35 to 65 parts by mass of phosphate-crosslinked potato starch and 0 to 30 parts by mass of phosphate-crosslinked tapioca starch are used as the phosphate-crosslinked starch.   2. A flour composition for retort food, comprising 25 to 35 parts by weight of wheat gluten (in terms of dry matter), 45 to 65 parts by weight of phosphoric acid cross-linked starch and 0 to 20 parts by weight of flour and used in the method for producing a retort food according to claim 1. .   The flour composition for retort food according to claim 4, further comprising a pH adjuster and used in the method for producing a retort food according to claim 2.   The phosphoric acid cross-linked starch includes 35 to 65 parts by mass of phosphoric acid cross-linked potato starch and 0 to 30 parts by mass of phosphoric acid cross-linked tapioca starch, and is used in the method for producing a retort food according to claim 3. Flour composition for retort food.