JP2021185909A - Method for producing food material - Google Patents

Abstract

To provide a food material suitable for use in swallowing food in which rice flour of high amylose rice is uniformly dispersed and has good fluidity, and these physical properties can be maintained even after storage.SOLUTION: The present invention provides a method for producing food material that includes a step 1) of adding, to an un-α-converted rice flour of high amylose rice, a water-based raw material of a weight of 2 to 20 folds with respect to the rice flour weight, and a step 2) of warming at 65°C or more and 79°C or less for 4 minutes or more.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a food material, and more particularly to a method for producing a food material having fluidity and suitable for use as a swallowing food.

In Japan, as the population ages, the number of people who have difficulty eating or swallowing is increasing, and the demand for soft, low-adhesive, easy-to-swallow foods, so-called swallowing foods, is increasing. Rice flour with high amylose rice is expected to be used as a food material for swallowing because it exhibits a jelly-like substance with low adhesion when heated with water.

However, when the rice flour is heated to make a jelly-like food, it is preferable to heat it uniformly together with another material to be added as needed. Stirring can be performed for homogenization and mixing with another material, but labor and equipment for stirring are required. Therefore, there is a need to develop a means for uniformly dispersing rice flour in water.

Patent Document 1 describes that a gel food material can be prepared by high-speed shearing of cooked rice with high amylose rice. Patent Document 2 describes pregelatinized rice flour having an amylose content of 20 to 30% and a degree of pregelatinization in the range of 60 to 95%. The method described in Patent Document 3 is a method for producing a food product using high-amylose rice as a material and imparting thickening or gelling properties by adding low-temperature hot water. Non-Patent Documents 1 and 2 describe that a gel prepared by adding water to rice flour of high amylose rice and heating it at a high temperature of 90 to 100 ° C. shows physical properties suitable for foods for people with dysphagia, and refrigerates. It is stated that it is possible.

Japanese Unexamined Patent Publication No. 2013-70663 Japanese Unexamined Patent Publication No. 2017-212971 Japanese Unexamined Patent Publication No. 2018-23330

Ashida et al., Physical characteristics of gel prepared from rice flour of high amylose rice (2019) Journal of Japanese Society of Food Science and Technology 66 (8), 290-298 (published August 15, 2019) Ashida et al., Characteristics of gel obtained from rice flour of high amylose rice "Kita Mizuho" (2015) 62nd Annual Meeting of the Japan Society for Food Science and Technology

However, Patent Documents 1 and 3 are intended for rice, not rice flour. Since pregelatinized rice flour as in Patent Document 2 becomes viscous when water is added, some kind of dispersion treatment such as stirring is required at the time of water addition in order to disperse it in water. In addition, pregelatinized rice flour is expensive because it pregelatinizes raw rice, and it is difficult to obtain it at a low price. Non-Patent Documents 1 and 2 have a problem that it is necessary to constantly stir and heat the rice flour in order to disperse it uniformly.

An object of the present invention is to provide a food material suitable for use in swallowing food, in which rice flour of high amylose rice is uniformly dispersed and has good fluidity, and these physical characteristics can be maintained even after storage.

The present invention provides the following [1] to [7].
[1] Step 1) Add an aqueous raw material having a weight of 2 to 20 times the weight of the rice flour to the non-pregelatinized rice flour of high amylose rice, and step 2) Heat at 65 ° C. or higher and 79 ° C. or lower for 4 minutes or longer. matter,
How to make food materials, including.
[2] The method according to [1], wherein the high amylose rice is highly alkaline disintegrating rice and the heating temperature in step 2 is 65 ° C. or higher and 75 ° C. or lower.
[3] The method according to [1], wherein the high amylose rice is a poorly alkaline disintegrating high amylose rice, and the heating temperature in step 2 is 73 ° C. or higher and 79 ° C. or lower.
[4] The method according to any one of [1] to [3], further comprising freezing.
[5] The method according to [4], wherein the food material is a frozen food material.
[6] A method for producing a food, which comprises heating a food material containing the food material obtained by the method according to any one of [1] to [5] at a pregelatinization temperature or higher.
[7] The method according to [6], wherein the food is a retort pouch food.

According to the present invention, it is possible to produce and provide a food material derived from rice flour of high amylose rice having uniform and fluidity.

FIG. 1 is a photographic diagram showing the state of precipitation of each sample after heating in Example 2 (right) and Comparative Example 3 (left). FIG. 2 is a photographic view showing the state of the sample after heating at 100 ° C. in Example 7.

[Manufacturing method of food materials]
This method includes the following steps 1 and 2, and is usually performed in the order of steps 1 and 2. Further, step 3 may be included, in which case step 3 is usually performed after step 2.

(Step 1: Water addition step)
In step 1, water is added to the rice flour of high amylose rice.

-High amylose rice-
The rice flour used in step 1 is rice flour made from high-amylose rice. As used herein, the high amylose rice is high amylose rice having an apparent amylose content of 24% or more. The upper limit of the amylose content is not particularly limited and may exceed 30%. The apparent amylose content can be determined by the iodine coloration method.

Most of the high amylose rice usually has a Wxa type waxy gene (a gene encoding a starch grain-bound starch synthase I that synthesizes amylose), but even a Wxb type rice has a high amylose content of about 25%. There are also varieties showing, and these are also included in the amylose rice in the present specification. Domestic high-amylose rice varieties include "Kita Mizuho" (mainly for Hokkaido); "Asai no Kaori", "Koshi no Kaori", "Amichanmai", and "Yumejuiro" (mainly for eastern Japan). ; "Fukunoko", "Mizuhochikara" (for western Japan), etc. are mentioned, but the present invention is not limited to these, and a wide variety of foreign high amylose rice varieties may be used. Further, the high amylose rice may be any of Japonica species, Indica species and Javanica (Japanica) species.

High-amylose rice includes varieties that are easily alkaline-disintegrating and varieties that are poorly alkaline-disintegrating. Alkaline disintegration is regulated by two spontaneous mutations in the alk locus of chromosome 6 of rice (starch synthase IIa gene, SSIIa). Four SNPs (single nucleotide polymorphisms) with amino acid substitutions have been confirmed in the SSIIa gene, and SNP3 existing at the 2209th base number from the translation start point of the SSIIa gene is G → A or base number 2341. If the second SNP4 is C → T, it becomes easy to disintegrate with alkali, accompanied by an increase in the short chain ratio of amylopectin and a decrease in the starch gelatinization start temperature (Reference: Agricultural Research Organization 2005 Research Results Information https: // www.naro.go.jp/project/results/laboratory/nics/2005/nics05-07.html, Umemoto and Aoki (2005) Funct. Plant Biol. 32: 763-768). Alkaline disintegration can be determined by the presence or absence of starch elution after the rice grains are immersed in an alkaline solution for several hours. For example, when brown rice cut into pieces is dipped in a 1.5% potassium hydroxide aqueous solution and allowed to stand at room temperature, if starch elution is observed from the grains, it is easy to disintegrate alkali, and if starch elution is not observed, it is difficult to disintegrate alkali. Can be evaluated as. Among the high-amylose rice varieties that are easily alkaline-disintegrating, for example, "Fukunoko", "Kitamizuho", "Amichanmai", "Yumejuiro", "Mizuhochikara", "Hoshinishiki", "Hoshiyutaka" , "Koshi no Risotto" and the like, and examples of the resistant alkali disintegrating varieties include "Amylose Kaori" and "Koshi no Kaori".

-Unpregelatinized rice flour-
In the present specification, the non-pregelatinized rice flour is rice flour other than pregelatinized (gelatinized) rice flour. Examples of the non-pregelatinized rice flour include joshinko, new flour, average new flour, and joshinko flour. The particle size of rice flour is not particularly limited. The unpregelatinized rice flour of high amylose rice may be one kind alone, or may be a combination of two or more different varieties of high amylose rice, harvest year, cultivation method, rice flour production method, and physical characteristics (for example, particle size).

-Aqueous raw material-
Examples of the aqueous raw material include water. The water may be tap water, natural water, mineral water, purified water (for example, ion-exchanged water, distilled water), or other water used for food. The aqueous raw material other than water may be a liquid food or a food raw material, and examples thereof include milk, soymilk, fruit juice, milk drinks, tea, coffee, soup stock, soup stock, and aqueous solutions thereof.

-Amount of water added-
The amount of water added is at least twice, preferably at least three times the weight of the rice flour. This makes it possible to obtain a uniform slurry. The upper limit is not particularly limited, but is usually 20 times or less, preferably 15 times or less, and more preferably 12 times or less. Therefore, the amount of water added is usually 2 to 20 times, preferably 2 to 15 times, and more preferably 3 to 12 times. In the case of a concentrated food material (for example, a food material used by adding water at the time of use), the amount of water added is preferably 5 times or less, more preferably less than 5 times, still more preferably 4.5 times or less.

Stirring may be performed in advance (for example, manual stirring or mechanical stirring) at the time of water addition or before heating after water addition (step 2).

(Step 2: Heating step)
In step 2, the composition of rice flour and water obtained in step 1 is heated. By going through the heating step, it is possible to impart viscosity to the composition, suppress precipitation, and obtain a water slurry having fluidity. Furthermore, it can be stored frozen. The conditions of the heat treatment can be appropriately determined depending on the high amylose rice (for example, variety, cultivation method) which is the raw material of the rice flour, and one example is as follows.

-Temperature-
The temperature during the heating treatment is usually 65 ° C. or higher, preferably 67 ° C. or higher, and more preferably 73 ° C. or higher. As a result, the rice flour can be stably dispersed in water, and the viscosity can be sufficiently increased. The upper limit is usually 79 ° C. or lower, preferably 78 ° C. or lower, 76 ° C. or lower, and more preferably 75 ° C. or lower. As a result, it is possible to suppress gelatinization of starch in rice flour and suppress aging (for example, increase in viscosity) after heating. Therefore, the temperature of the heat treatment is 65 ° C. or higher and 79 ° C. or lower, preferably 67 ° C. or higher and 78 ° C. or lower, more preferably 73 ° C. or higher and 76 ° C. or lower, and further preferably 73 ° C. or higher and 75 ° C. or lower. As a result, it is possible to obtain a stable water slurry of rice flour that does not completely gelatinize, suppresses aging, can maintain a stable viscosity, and can maintain its physical characteristics even after thawing even after freezing.

In the case of easily alkaline disintegrating varieties, the temperature during the heating treatment is usually 65 ° C. or higher, preferably 67 ° C. or higher. The upper limit is usually 75 ° C. or lower, preferably 73 ° C. or lower. Therefore, it is preferably 65 to 75 ° C, preferably 67 to 73 ° C.

The non-alkali disintegrating varieties tend to have a relatively long chain length of amylopectin and a high gelatinization start temperature. Therefore, it is preferable to set the heating temperature higher than that in the case of using the easily alkaline disintegrating variety. That is, the lower limit of the temperature is preferably 73 ° C. or higher, more preferably 74 ° C. or higher, and even more preferably 75 ° C. or higher. As a result, the occurrence of precipitation can be suppressed, and unevenness after the subsequent water bath or retort treatment can also be suppressed. The upper limit is usually 79 ° C. or lower, preferably 78 ° C. or lower, more preferably 77 ° C. or lower, still more preferably 76 ° C. or lower. As a result, the slurry can be obtained well, and the subsequent gel formation is also good. Therefore, the heating temperature is 73 ° C. or higher and 79 ° C. or lower, preferably 74 ° C. or higher and 78 ° C. or lower, more preferably 75 ° C. or higher and 77 ° C. or lower, and further preferably 75 ° C. or higher and 76 ° C. or lower.

-Heating time-
The heating treatment time is usually 4 minutes or longer, preferably 6 minutes or longer, and more preferably 8 minutes or longer. The upper limit is usually 15 minutes or less, and is not particularly limited.

-How to heat-
The heating method is not particularly limited, and for example, a method of directly heating the composition obtained in step 1 using a constant temperature bath, a pan, an electromagnetic cooker (for example, a microwave oven), or a small composition in advance. A method of putting the product in a container or a bag (for example, a pouch bag) and boiling it in hot water can be mentioned, and the latter is preferable because the workability is good. The heating treatment may be performed while stirring the composition (for example, manual stirring or mechanical stirring).

After the heating is completed, it is usually cooled to room temperature (for example, about 20 ° C. (15 to 25 ° C.)). Since the composition obtained by cooling can be in the form of a slurry, it can be suitably used as a food material for swallowing food. Since the swallowing food is required to have uniform physical properties, when preparing a swallowing food using rice flour of high amylose rice, it is usually agitated manually or mechanically at the time of heating, or put in a bag and heated before cooling. Knead to make it uniform.

(Process 3: Freezing process)
In step 3, the aqueous dispersion of rice flour obtained in step 2 is frozen. The water slurry of rice flour obtained through the step 2 can stably maintain its viscosity, and even if it is thawed after freezing, water separation does not easily occur and deterioration such as sponge-like formation is suppressed and the quality can be maintained. Therefore, long-term storage (for example, half a year or more in a frozen state) is possible by going through step 3. The temperature of the freezing process is usually −18 ° C. or lower. The freezing treatment time may be longer than the time until the aqueous dispersion becomes solid.

(Ingredients other than rice flour and water)
For the purpose of flavoring food materials and improving storage stability, other raw materials other than rice flour and water-based raw materials may be used. For example, salt, pepper, fats and oils, animal cream (fresh cream, whipped cream, etc.), skim milk, vegetable (eg, soy milk, coconut, almond, etc.) cream, vegetable protein (beans, etc.), vegetable starch (corn starch). , Tapio starch, etc.), grains / vegetables / fruits, eggs, cocoa, fruit juice (lemon juice, etc.), protein (meat, fish, processed products such as soybeans, etc.), liquor, fragrances, spices, sweeteners (Sugar, starch sugar, honey, etc.), soymilk, additives (acidulants, coloring agents, preservatives, swelling agents (foaming agents), etc.), and two or more combinations selected from these can be mentioned.

Other raw materials may be added into the system at any of the steps 1 and 2. For example, it may be added to rice flour, added before the heating treatment, added during the heating treatment, added after the heating treatment (before cooling), and a combination of two or more of these. After the addition, it may be stirred if necessary.

(Food material with fluidity)
The food material is obtained through the above steps 1 and 2 and the step 3 performed as necessary. The food material is a stable slurry in which rice flour remains unpregelatinized and has viscosity. By going through step 3, it has high storage stability as a frozen food material, and the physical characteristics before freezing are maintained even when the temperature is returned to room temperature. Therefore, it can be eaten as a food (swallowing food) as it is by heating it to the pregelatinized temperature when it is desired to be used. Further, the flavor and / or physical properties of the food obtained by heating to a pregelatinized temperature or higher and then adding to other food materials, or by adding to other foodstuffs and then heating to a pregelatinized temperature or higher. Can be modified.

[Food manufacturing method]
The above-mentioned food material can be used as a food (for example, retort pouch food) by additionally heating it to a pregelatinized temperature or higher as it is or with other raw materials as needed. As a result, it can be expected that the labor of cooking will be simplified and the flavor and physical characteristics of food will be improved. The pregelatinization temperature is usually 80 ° C. or higher. When other raw materials are used, the timing of heating is not particularly limited, and the ingredients may be heated before being added to the other raw materials and then added to the other raw materials, or mixed with at least a part of the other raw materials. You may heat from. Other raw materials include cereals (eg, rice, wheat, buckwheat, barley), eggs, dairy products (eg, cheese, butter), and aqueous raw materials (as exemplified above), in addition to those exemplified as the above-mentioned other raw materials. Can be mentioned. Examples of foods obtained from food materials include jellies, breads, noodles, rice cakes, baked confectioneries, creams, pizzas, and okonomiyaki.

Example 1 and Comparative Examples 1 and 2 (examination of heating temperature)
Add 10 times the weight (25 mL) of water to 2.5 g of rice flour of high amylose rice "Kita Mizuho" (apparent amylose content: 30%), stir, and then paddle type in an aluminum measuring container. The temperature was raised to 60 ° C. (Comparative Example 1), 70 ° C. (Example 1) or 80 ° C. (Comparative Example 2) while stirring with the stirring blades set, and the mixture was heated for a total of 10 minutes. The viscosities during and after heating (resistance value during rotation: cP) were measured using a rapid viscoanalyzer (RVA, Perten). As a result, the viscosity of the 60 ° C-heated sample hardly increased and was about Worcestershire sauce, the viscosity of the 70 ° C-heated sample was slightly smoother than that of the medium-concentrated sauce, and the viscosity of the 80 ° C-heated sample was about the thick pork cutlet sauce (Table 1). ).

The measuring container containing each heated sample was removed from the viscosity measuring device, left overnight at 20 ° C. to return to room temperature, and the device was set to 20 ° C. the next day to measure the viscosity in the same manner. The rice flour was completely precipitated in the 60 ° C. heated sample, the rice flour was dispersed in the 70 ° C. heated sample, and the paste was smooth in the 80 ° C. heated sample. When the viscosity at 20 ° C was measured, the viscosity of the one heated at 60 ° C or 70 ° C was almost the same as that immediately after heating, while the viscosity of the one heated at 80 ° C increased significantly and aging was observed. Table 1).

Example 2 and Comparative Example 3 (effect of heat treatment)
Add 50 ml of water to 5.0 g of the same rice flour used in Example 1, put it in a pouch bag, stir it, put it in a constant temperature water tank at 70 ° C., heat it for 10 minutes, and leave it at room temperature to check for precipitation. Observed (Example 2)). In the same sample (Comparative Example 3) except that it was not heated, it settled when left at 20 ° C for 10 minutes (Fig. 1, left), but the 70 ° C heated sample did not settle even when left overnight (Fig. 1 left). Figure 1 right).

Example 3 (Effect of heat treatment)
Add 10 times the amount (50 mL) of water to 5 g of the same rice flour used in Example 1, put it in a pouch bag, shake the bag, stir, and boil at 70 ° C for 10 minutes. The product, which was placed in a freezer at ° C and stored frozen for 4 days, was taken out to 20 ° C and thawed. The thawed material did not separate from water or sponge, and returned to the original slurry form.

Examples 4 to 6 (examination of water content)
To the same rice flour used in Example 1, twice the amount of water (Example 4: rice flour 25 g + 50 mL of water), three times the amount (Example 5: rice flour 15 g + 45 mL of water), and five times the amount of water with respect to the weight of the rice flour. (Example 6: Rice flour 10 g + water 50 mL) The added product was placed in a pouch bag, and the bag was shaken to stir and then heated (boiled) at 70 ° C. for 10 minutes. Although the double-hydrated sample was hard, the powder and water were just mixed to form a uniform slurry. The 3-fold and 5-fold water samples had no problem in hardness and formed a uniform slurry.

Example 7 (Preparation of rice jelly)
To 5.0 g of the same rice flour used in Example 1, 10 times the weight (50 mL) of water was added, placed in a pouch bag, shaken and stirred, and then heated at 70 ° C. (water bath). , A viscous material was obtained. Subsequently, it was gelatinized in a water bath at 100 ° C. for 10 minutes and then cooled (after removing rough heat at room temperature, it was refrigerated (4 ° C.)). A uniform jelly-like gel (rice jelly) could be prepared (Fig. 2).

Examples 8 to 20 and Comparative Examples 4 to 10 (examination of varieties of high amylose rice as a raw material)
Rice flour with high amylose rice "Fukunoko" (apparent amylose content: 27%), the same rice flour used in Example 1, high amylose rice "Agitator Kaori" (apparent amylose content: 28%) Add 10 times the weight (25 mL) of water to each 2.5 g of rice flour and stir, then set the paddle-type stirring blade in the aluminum measuring container and stir while "Fukunoko". And "Mizuho Kita" are 60 ° C (Comparative Examples 4 and 6), 65 ° C (Examples 8 and 11), 70 ° C (Examples 9 and 12), 75 ° C (Examples 10 and 12), or 80 ° C (Examples 10 and 12). The temperature was raised to Comparative Examples 5 and 7), and the mixture was heated for a total of 10 minutes. "Sub-Asia Kaori" is 60 ° C (Comparative Example 8), 70 ° C (Comparative Example 9), 73 ° C (Example 14), 74 ° C (Example 15), 75 ° C (Example 16), 76 ° C (Implementation). The temperature was raised to 77 ° C. (Example 18), 78 ° C. (Example 19), 79 ° C. (Example 20), or 80 ° C. (Comparative Example 10), and heated for a total of 10 minutes. The viscosity (resistance value during rotation: cP) immediately after heating and after being placed at 20 ° C. after heating was measured using a rapid viscoanalyzer (RVA, Perten), and the state was visually observed.

As a result, in Comparative Examples 4 to 10 having a heating temperature of 60 ° C. and 80 ° C., precipitation or aging (slurrying) was performed, whereas in Examples 8 to 20 where the heating temperature was 65 ° C. to 79 ° C. or lower. The viscosity did not increase too much immediately after heating and after being left at room temperature, and even if a slurry was formed or precipitation was formed, the amount was very small. Further, in Examples 8 to 13 using "Fukunoko" and "Kita Mizuho", which show easy alkali disintegration, the slurry can be maintained even under relatively low temperature heating conditions, while "Asia", which shows difficult alkali disintegration. In Examples 14 to 20 using "Slurry", the increase in viscosity was suppressed even under relatively high temperature heating conditions (Table 2).

The results of these examples show that the production method of the present invention can efficiently produce a uniform and fluid food material from rice flour of high amylose rice.

Claims (7)

Step 1) Add an aqueous raw material that is 2 to 20 times the weight of the rice flour to the non-pregelatinized rice flour of high amylose rice, and Step 2) Heat at 65 ° C or higher and 79 ° C or lower for 4 minutes or longer.
How to make food materials, including. The method according to claim 1, wherein the high amylose rice is highly alkaline disintegrating rice, and the heating temperature in step 2 is 65 ° C. or higher and 75 ° C. or lower. The method according to claim 1, wherein the high amylose rice is a highly alkaline disintegrating rice that is resistant to alkali disintegration, and the heating temperature in step 2 is 73 ° C. or higher and 79 ° C. or lower. Step 3) The method according to any one of claims 1 to 3, further comprising freezing. The method according to claim 4, wherein the food material is a frozen food material. A method for producing a food, which comprises heating a food material containing the food material obtained by the method according to any one of claims 1 to 5 at a pregelatinization temperature or higher. The method according to claim 6, wherein the food is a retort pouch food.

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