JP2021023202A - Gramineous cereal grain-containing liquid cheese food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid food containing millet grains having a good flavor and taste.
SOLUTION: A liquid food containing 100 parts by mass of a liquid part and 30 to 70 parts by mass of gramineous grains other than rice, wheat and corn, and the liquid part contains 5 to 40% by mass of cheese.
[Selection diagram] None

Description

The present invention relates to liquid foods containing gramineous grains and cheese.

Dietary fiber is a component that is not digested by human digestive enzymes, and has physiological functions such as delaying the absorption of food in the digestive tract and adjusting the intestinal flora. Therefore, it has health functions such as maintenance and promotion of health. It has been attracting attention in recent years from the viewpoint of (functionality). In response to the increase in health consciousness in recent years, various foods with added functionality by dietary fiber are provided. Liquid foods such as soups, sauces, porridge and risotto are no exception.

Grains are a general term for plants that feed on seeds, and are broadly divided into gramineous grains and legumes. Among the gramineous grains, rice (rice), wheat, and corn consume a large amount and are called the three major grains, and the others are called millets. Grains originally contain a large amount of dietary fiber, but the amount of dietary fiber in rice milling, wheat flour and corn flour, which are usually distributed, is not so large. On the other hand, millet has almost no distribution of refined products or flour, and often eats whole grains. For this reason, millet has a large amount of dietary fiber, but it is difficult to cook it with good flavor and has a hard texture.

Patent Document 1 describes that in a retort food containing barley grains, one or more viscosity modifiers selected from gelatin, gum arabic and dextrin of DE5 or less are used in order to suppress an increase in viscosity. Patent Document 2 describes a frozen risotto containing rice and grated cheese.

Japanese Unexamined Patent Publication No. 2016-52251 Special Table 2005-528123

Millet gramineous grains such as barley grains are often blended in liquid foods such as porridge and risotto that are cooked to sufficiently moisten the grains for ease of eating. However, liquid foods containing a large amount of millet grains have low palatability due to the odor and harshness derived from millet grains, and are not suitable for continuous ingestion. Furthermore, the above-mentioned problem of odor and harshness in liquid foods containing grains is particularly remarkable when the food is reheated after refrigeration or freezing. The present invention relates to a liquid food containing grains having a good flavor and taste.

The present inventors have stated that by blending cheese into a liquid food containing millet grains, the odor and harshness derived from the millet are suppressed, and a rich and smooth mouthfeel like cheese is imparted, facilitating eating. I found it. The present inventors have also found that the above-mentioned effect of improving flavor and mouthfeel is more remarkable when the liquid food is refrigerated or frozen and then reheated.

Therefore, the present invention comprises a liquid food containing 100 parts by mass of a liquid portion and 30 to 70 parts by mass of gramineous grains other than rice, wheat and corn, and the liquid portion contains 5 to 40% by mass of cheese. provide.

Since the liquid food of the present invention suppresses the odor and harshness derived from millet, it is suitable for eating even if it contains a large amount of millet. Therefore, according to the present invention, continuous intake of millet is facilitated, and the health function of dietary fiber of millet can be enjoyed. Further, the liquid food of the present invention is suitable as a refrigerated or frozen food because it has less odor and harshness of millet even when reheated after refrigerated or frozen storage, and its flavor and mouthfeel are less likely to deteriorate.

The present invention provides a liquid food containing grains of gramineous grains (hereinafter, also referred to as millets) other than rice, wheat and corn. More specifically, the food provided in the present invention is a liquid food containing the ingredients containing the millet grains and the liquid portion containing cheese (hereinafter, this is referred to as the liquid food of the present invention).

The millet grain contained in the liquid food of the present invention may be any grain of an edible gramineous grain other than rice, wheat and corn. From the viewpoint of the amount of dietary fiber, preferable examples of the millet include barley (including bare barley and glutinous barley), adlay, barley, foxtail millet, barnyard millet, millet, sorghum and the like, and any one of them or A combination of two or more can be used in the liquid food of the present invention. Of these, barley is more preferable in terms of texture. The millet grains contained in the liquid food of the present invention may be whole grains, crushed products, or pressure-biased products as long as they are contained as ingredients. The content of the millet grains contained as an ingredient in the liquid food of the present invention is preferably 30 to 70 parts by mass, more preferably 35 parts by mass with respect to 100 parts by mass of the liquid part of the liquid food on a wet weight basis. It is ~ 65 parts by mass, more preferably 40 to 60 parts by mass, still more preferably 43 to 58 parts by mass, still more preferably 45 to 55 parts by mass. When the content of the millet grains is low, the liquid food of the present invention may not have a sufficient cheese-like flavor and mouthfeel. On the other hand, if the content of the millet grains is too high, the odor and harshness derived from the millet grains may not be sufficiently improved.

The ingredients contained in the liquid food of the present invention may contain materials other than the above-mentioned millet grains. Examples of the other material contained in the ingredient are not particularly limited, and include meat, seafood, vegetables, potatoes, mushrooms, beans, cereals other than millet, nuts, fruits, eggs and the like. All ingredients are listed. Alternatively, the liquid food of the present invention may contain cheese as an ingredient in addition to the cheese in the liquid portion described later, and the type of cheese used as the ingredient is not particularly limited. In the present invention, one or more of the above-mentioned ingredients can be arbitrarily combined and used as an ingredient. The type, size and shape of the ingredients can be appropriately selected according to the type of the liquid food. The content of other materials contained in the ingredients in the liquid food of the present invention may be 0 to 30 parts by mass in the total amount of the liquid food on a wet weight basis. Further, the total content of the millet grains and the ingredients containing the other material in the liquid food of the present invention is preferably 30 to 120 mass by mass with respect to 100 parts by mass of the liquid portion of the liquid food on a wet weight basis. Parts, more preferably 35 to 105 parts by mass, still more preferably 40 to 90 parts by mass.

In the present specification, the liquid part of the liquid food means a filtered portion obtained by filtering the liquid food (20 ° C.) with a mesh having a mesh size of 5 mm. The solid content remaining after removing the liquid portion from the liquid food (for example, the portion remaining on the net by the above filtration) is the ingredient of the liquid food. The amount of the millet grains in the ingredient corresponds to the content of the millet grains contained as the ingredient in the liquid food of the present invention.

Generally, cheese is roughly classified into natural cheese produced from raw milk and processed cheese obtained by heating and melting natural cheese. In addition, cheese is classified into fresh type, white mold type, blue mold type, wash type, goat type, semi-hard / hard type, etc. according to the raw material and the manufacturing method, and each of these includes various different types of cheese. Preferably, the cheese contained in the liquid portion of the liquid food of the present invention is one or more selected from the group consisting of cream cheese, semi-hard / hard type cheese, and blue cheese.

Cream cheese is a fresh type cheese obtained by using fresh cream or cream as a raw material, adding lactic acid bacteria to it, curdling it, and pressurizing it as needed. Semi-hard / hard type cheese is made by heating fresh cheese obtained by curdling raw milk with lactic acid bacteria, enzymes, heating, etc. as necessary, then pressurizing and molding it into a solid state, and the surface thereof if necessary. This cheese is obtained by hardening and aging the cheese with wax or the like. The aging period is about 3 to 6 months or longer for semi-hard type cheese and about 6 to 8 months or longer for hard type cheese. Types of semi-hard and hard cheeses include, but are not limited to, Gouda, Samsoe, Maribo, Fontina, Cedar, Palmesan, Pecolino, Mimolette, Raclette, Gruyere, Emmental and Edam. Preferably, the semi-hard hard type cheese used in the present invention is one or more selected from cheddar and palmezan. Blue cheese is made by engrafting blue mold inside the cheese and giving it a unique flavor through the metabolism of mold. Examples of the type of blue cheese include, but are not limited to, Gorgonzola.

Preferably, the cheese contained in the liquid portion contains cream cheese. By including cream cheese, the flavor and mouthfeel of the liquid food of the present invention is further improved. It is considered that this is because the sourness and richness peculiar to cream cheese, combined with the aroma and harshness peculiar to millet, give the food a good flavor and a rich and smooth mouthfeel. More preferably, the cheese contained in the liquid portion is a combination of cream cheese and blue cheese and / or semi-hard / hard type cheese, and more preferably a combination of cream cheese and semi-hard / hard type cheese. Yes, more preferably a combination of cream cheese, semi-hard / hard cheese and blue cheese.

Preferably, the mass ratio of cream cheese to the other two types (total of semi-hard / hard type cheese and blue cheese) in the cheese contained in the liquid portion is cream cheese: total of the other two types = 20 :. It is 80 to 70:30, more preferably 25:75 to 60:40, and even more preferably 35:65 to 50:50. When both semi-hard / hard type cheese and blue cheese are used as cheese other than cream cheese, the mass ratio of semi-hard / hard type cheese to blue cheese is preferably in the range of 3: 1 to 1: 3.

The cheese used in the present invention may be natural cheese, or processed cheese produced from the natural cheese (for example, cream cheese, semi-hard / hard type cheese, and blue cheese, or two or more of them. Processed cheese made from a mixture of). Preferably, the above cheese used in the present invention is a natural cheese. From the viewpoint of availability and operability, the cream cheese used in the present invention preferably has a water content of 55 to 85% by mass, more preferably 58 to 80% by mass. Similarly, the semi-hard / hard type cheese and blue cheese preferably have a water content of 15 to 52% by mass, more preferably 25 to 48% by mass.

The total content of the cheese in the liquid food of the present invention is preferably 5 to 40% by mass, more preferably 8 to 40% by mass, still more preferably 8 to 34% by mass, based on the total mass of the liquid portion of the liquid food. , More preferably 12 to 34% by mass, still more preferably 12 to 30% by mass, still more preferably 16 to 27% by mass. When the content of the cheese is low, the odor and harshness of millet may not be sufficiently reduced in the liquid food of the present invention. On the other hand, if the content of the cheese is too high, the liquid food may be inferior in flavor and mouthfeel, the cheese may not be uniformly dispersed in the liquid food, or the cheese may be cooled when the food is cooled. Some may solidify.

In addition to the above-mentioned cheese, the liquid portion of the liquid food of the present invention includes other ingredients used in ordinary liquid foods, such as water, bouillon, phon, dairy ingredients other than the above-mentioned cheese, eggs, fats and oils, and foodstuffs. Paste or puree of (meat, vegetables, beans, grains, etc.), cereal flour, starch, salt, sugar, soy sauce, vinegar, bouillon, consomme, other seasonings, and, if necessary, acidulants, emulsifiers, thickeners , Stabilizers, ordinary food additives such as colorants, etc. may be contained. The type and amount of the other material to be used can be appropriately selected according to the type of the liquid food.

The liquid food of the present invention may be any type of food that can have an ingredient and a liquid portion containing cheese, and examples thereof include, but are not limited to, soups, sauces, and porridges. For example, when the liquid food is soup, examples thereof include miso soup, soup stock, soup, chowder, minestrone, fondue, san rattan, fachochun, tom yum kung and the like. When the liquid food is a sauce, examples thereof include white sauce, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce and the like. When the liquid food is porridge, examples thereof include porridge, uncle, porridge, risotto and the like. Among these, porridge is preferable because it can contain a large amount of grain grains and it is easy to enjoy the texture of the grain grains and the flavor and mouthfeel of cheese.

In the liquid food of the present invention, when the viscosity of the liquid portion at 20 ° C. is 100 to 5000 mPa · s, it is preferable from the viewpoint of dispersibility of millet grains as ingredients. Since components such as starch derived from millet grains may affect the viscosity of the liquid food, it is preferable to adjust the viscosity of the liquid portion according to the type and amount of millet grains to be contained. The viscosity of the liquid portion in the present invention is a value measured by a B-type viscometer in accordance with JIS Z 8803 “Liquid Viscosity-Measuring Method”.

Preferably, the liquid food of the present invention is a food for refrigeration or freezing. Even if the liquid food of the present invention is refrigerated or stored frozen and then reheated, it has less odor and harshness due to millet grains, and has suppressed cheese-like flavor and deterioration of mouthfeel, and maintains good flavor and mouthfeel. Can be done.

The liquid food of the present invention can be produced according to a usual method for producing a liquid food. For example, a mixture of the liquid portion containing the above-mentioned cheese in a predetermined amount and the millet as an ingredient may be prepared. As a more detailed example, the above-mentioned millet grains and cheese are added to the food during or after the process of producing the liquid food according to a normal manufacturing method, and if necessary, operations such as heating and stirring are performed to perform the millet. The grains may be used as ingredients, and the cheese may be added to the liquid portion. The liquid portion and the ingredients may be mixed before or after the cheese is added to the liquid portion. The obtained liquid food can be refrigerated or frozen according to a conventional method.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples and the like.

Test Example 1
(Manufacturing of glutinous wheat-containing cheese risotto)
A cheese risotto containing glutinous wheat was produced according to a conventional method. Mochi wheat was water-polished, drained with a colander, and then cooked with three times the amount (mass ratio) of water. Separately, put butter in a deep pan and heat it. When it melted, add flour (manufactured by Nisshin Foods) and fry it well on medium heat so as not to burn it. Milk was added to this and spread well, and the taste was adjusted with salt and consomme to obtain a white sauce. Cheese (paste cream cheese, powdered semi-hard / hard type cheese, powdered blue cheese or other natural cheese) was added little by little to this sauce, and the mixture was gently stirred and dissolved while heating on low heat. Rice cake (ingredients) was added to this cheese sauce (liquid part) and simmered on low heat for 5 minutes with occasional stirring to produce risotto. The amounts of cheese and glutinous wheat added to the risotto are as shown in Tables 1 to 3. The viscosity of the liquid part of the obtained risotto was in the range of 900 to 3000 mPa · s.

(Risotto quality evaluation)
Each of the produced risottos was cooled to 25 ° C., the ingredients and the liquid portion were filtered off, and the mass of the glutinous wheat as the ingredients was measured, and the mass with respect to 100 parts by mass of the liquid portion was calculated. The viscosity of the liquid part was measured with a B-type viscometer. Next, the quality of the obtained risotto immediately after production and after reheating after freezing and storage was evaluated by the following procedure. 160 g of risotto was placed in a heat-resistant container, and the flavor and mouthfeel at a product temperature of 70 ° C. were evaluated. In addition, 160 g of risotto was separately placed in a heat-resistant container, covered, and stored in a freezer at −20 ° C. for 1 week. The risotto after storage was heated together with the container in a microwave oven at 600 W for 6 minutes, and the flavor and mouthfeel of the risotto at a product temperature of 70 ° C. were evaluated in the same manner. In this evaluation, the cheese flavor was evaluated for the balance of milk flavor, acid flavor, richness and bitterness in cheese. In addition, the flavor and mouthfeel of cheese in risotto is based on the state immediately after production of indigestible dextrin-free risotto produced by adding only Gouda cheese, which is considered to be the standard natural cheese with the least habit, as a cheese ingredient. It was evaluated as 5 points). The evaluation was performed by 10 trained panelists according to the following criteria, and the average value of the evaluations of the 10 persons was calculated.
<Evaluation criteria for flavor and mouthfeel>
(Smell, Egumi)
5: Millet odor and harshness are not felt at all 4: Millet odor and harshness are not felt so much 3: Millet odor and harshness are slightly felt 2: Millet odor and harshness are slightly felt 1: The smell of millet and the harshness are strongly felt (cheese flavor and mouthfeel).
5: You can fully feel the good flavor of cheese and the rich and smooth mouthfeel like cheese 4: You can feel the good flavor of cheese and the rich and smooth mouthfeel like cheese 3: The flavor of cheese and like cheese Smooth mouthfeel 2: Cheese odor is felt and the mouthfeel is weak 1: Cheese odor is strongly felt and the mouthfeel is watery

The results are shown in Tables 1-3. By adding cheese, a cheese risotto containing grains with a pleasant flavor and taste was obtained. When the amount of glutinous wheat or cheese added was too high or too low, the flavor and mouthfeel of the risotto was reduced.

Claims (6)

A liquid food containing 100 parts by mass of a liquid portion and 30 to 70 parts by mass of gramineous grains other than rice, wheat and corn, and the liquid portion contains 5 to 40% by mass of cheese. The liquid food according to claim 1, wherein the cheese is at least one selected from the group consisting of cream cheese, semi-hard / hard type cheese, and blue cheese. The liquid food according to claim 1 or 2, wherein the cheese contains cream cheese. The liquid food according to any one of claims 1 to 3, wherein the gramineous grain is barley. The liquid food according to any one of claims 1 to 4, which is a food for refrigerated or frozen storage. A method for producing a liquid food product, which comprises preparing a mixture of 100 parts by mass of a liquid portion containing 5 to 40% by mass of cheese and 30 to 70 parts by mass of gramineous grain grains other than rice, wheat and corn.