JP5875172B2 - Barley retort food and method for producing the same - Google Patents

Description

  The present invention relates to a barley retort food and a method for producing the same.

  In recent years, the demand for minor cereals has been increasing due to health-consciousness. In order to eat as cereal rice, it can be provided by mixing milled cereals with milled rice and cooking with a rice cooker. However, in this method, the rice cooker becomes all cereal rice. There is a need to be able to choose white rice and miscellaneous rice according to taste, whether at home or at a business place such as a restaurant. Therefore, processed foods have been developed in which cereals are immersed in water, drained and sealed in a packaging container, and subjected to pressure and heat treatment (retort treatment). This processed food is provided as a so-called dry pack in which there is almost no accumulation of water in the container, and it is possible to easily obtain millet rice simply by mixing with white rice.

  In such a conventional production method, there is a method of retort processing after immersing millet grains in water, but the starch is eluted and becomes glue, the grains are bound together, it is difficult to eat, and the texture is impaired. There is a problem. Therefore, there is one in which binding of rice grains is prevented by immersing the rice grains in water to which edible oil and an emulsifier are added, and coating the surface of the rice grains with oil (see, for example, Patent Document 1).

  However, when such a technique is applied to the production of processed foods for barley, the binding of the wheat grains can be improved to some extent, but the degree is small, and the problem that the barley browns further arises, resulting in a reduction in commercial value. Resulting in.

  Furthermore, when an emulsifier is used as in the technique according to Patent Document 1, the fact that the emulsifier is added must be displayed on the product. The safety of food additives is based on scientific grounds, but consumers' consciousness demands high-quality food safety and tends to make non-food additive products non-defective. The addition of an emulsifier reduces the commercial value.

JP 2003-235478 A

  In view of such circumstances, an object of the present invention is to provide a barley retort food with high commercial value that suppresses binding between wheat grains without using an emulsifier and prevents browning, and a method for producing the same. .

1st aspect of this invention which solves the said subject contains the barley where the enzyme was deactivated by heating at 80 to 95 degreeC by being immersed in the oil-containing water which contains 1 to 7weight% of edible oil in an outer part, The barley retort food has an L value of 55 or more and an a value of 2.0 or less.

  In such a first aspect, barley has a high whiteness, which is beautiful to the eye and provides a barley retort food with a high commercial value.

  According to a second aspect of the present invention, in the barley retort food described in the first aspect, the looseness, which is the ratio of barley after the retort treatment passing through the mesh, is 30% or more. In retort food.

  In the second aspect, the barley retort food is obtained in which the binding between the wheat grains is prevented, the texture is good, and the food is easy to cook.

  A third aspect of the present invention resides in a barley retort food characterized in that no emulsifier is added to the barley retort food described in the first or second aspect.

  In the third aspect, an emulsifier is not added, and a retort food that meets consumer preferences is obtained.

In the fourth aspect of the present invention, barley is soaked in oil-containing water containing 1 to 7% by weight of edible oil, and heated at 80 ° C. to 95 ° C., drained, and sealed in a container. The method for producing a barley retort food is characterized by performing a retort treatment.

In the fourth aspect, it is possible to produce a barley retort food that prevents the wheat grains from binding together, has a good texture and is easy to cook. Moreover, since the emulsifier for preventing the binding between wheat grains becomes unnecessary, a retort food suitable for the consumer's preference can be produced. Furthermore, since browning is prevented by the heating, the barley has a high whiteness, and it can be produced beautifully and can be produced as a barley retort food with a high commercial value.

  ADVANTAGE OF THE INVENTION According to this invention, the retort food of barley with high commercial value which suppressed the binding between wheat grains without using an emulsifier, and prevented browning, and its manufacturing method are provided.

It is a graph which shows the relationship between the heating temperature which concerns on embodiment of this invention, and fat and oil addition amount.

  Barley used as a raw material for the retort food according to the present invention refers to a non-germinated one that has been threshed and then has its surface husk removed (milling). Specifically, it refers to the plant of the genus Barley, and scientific names include Hordeum vulgare L. Hordeum distichon L. and the like. For example, on cultivation, spring sowing (spring barley) and autumn sowing (winter barley) are mentioned, and on the seeds, Nijo barley, Shijo barley, Rojo barley, and bare barley are mentioned.

  Barley as a raw material has a fine yield of wheat (the ratio of the weight after refinement divided by the weight before refinement) is about 60% to 70%, and the whiteness of the fine wheat is high and the quality of appearance is excellent. . Moreover, barley may be flattened (so-called pressed barley) or split into two to facilitate cooking.

  Edible oil is not particularly limited, but is preferably resistant to oxidation and good in flavor. For example, it is preferable to use rice oil. As other edible oils, vegetable oils such as cottonseed oil, corn germ oil, safflower oil, sunflower oil, sesame oil, peanut oil, olive oil, soybean oil, rapeseed oil can be used. Only one of these oils can be selected, or a mixture of two or more of these can be used.

  The barley in the container is obtained by heating barley soaked in water to which edible oil is added (hereinafter referred to as oil-containing water), and the barley is sealed in the container and retort-treated.

  The oil-containing water is obtained by adding 1% (external weight percent concentration) to 7% edible oil to water.

  The specific heating temperature is 80 ° C to 95 ° C, preferably 90 ° C to 95 ° C. The heating time is from the normal temperature until the heating temperature is reached, and when the heating temperature is reached, the heating is stopped, water is turned off, and the temperature is cooled to normal temperature. The cooling may be performed by natural heat dissipation or water cooling.

  By heating the barley soaked in the oil-containing water, the barley impregnated with water is uniformly covered with edible oil. By being covered with edible oil in this way, starch is eluted from the wheat grains and the wheat grains are prevented from binding. Furthermore, since the enzyme which causes browning is deactivated by heating of the barley immersed in the oil-containing water, it is barley in which browning is suppressed.

  The reason why the barley is sufficiently covered with the edible oil is that the edible oil became fine oil droplets by heating the water to which the edible oil was added, and covered the barley surface. In other words, it is considered that the oil was dispersed in water by heating, and a part of the oil was emulsified, so that an action equivalent to that of adding an emulsifier worked.

  The retort process is a process in which the barley heated as described above is enclosed in a container, and the container is accommodated in a pressure resistant container and heated. The container here is not particularly limited in size, shape, material and the like, but preferably has heat resistance and water resistance in consideration of retort resistance. From the viewpoint of storage stability, those having a high oxygen barrier property are preferred. Further, in terms of ease of use, a pouch-like one that is easy to open is preferable. Examples of the material include aluminum, aluminum vapor-deposited plastic, polyethylene, polypropylene, polyethylene terephthalate, nylon, and ethylene vinyl alcohol copolymer that are frequently used in retort, and these packaging materials may be appropriately laminated.

  By the retort treatment, the inside of the container is sterilized and can be stored for a certain period, and the barley is cooked and can be eaten as it is.

  Since the above-mentioned barley retort food is heated in a state of being immersed in oil-containing water, browning is prevented, so that the whiteness is high and the appearance quality is excellent. The whiteness of the color was measured as follows. The sample after retorting was put into a cell of φ30 mm, and the Lab value was measured with a colorimetric color difference meter ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.).

  Furthermore, because barley is uniformly coated with cooking oil by heating the barley soaked in oil-containing water, the grain texture is prevented from binding and becoming lumpy even after retort treatment. The barley retort food is easy to cook and easy to cook. Moreover, the emulsifier for binder prevention is not added and the retort food which suits consumers' preference is obtained.

The looseness was measured by the following method. Cut 3 sides of the pouch of retort food with scissors and place the whole amount on 3 mesh (opening 6.73 mm) with care not to loosen it, tap the mesh 10 times, It was measured. The percentage of the weight of the retort food with respect to the total amount was calculated and defined as looseness (%). The calculation formula is as follows.
Looseness (%) = (weight of barley that passed through 3 mesh / weight of whole retort food) × 100

  Hereinafter, the manufacturing method of the retort food of this invention is demonstrated.

  First, barley is immersed in oil-containing water. Next, the barley immersed in the oil-containing water is heated. By this heating, the entire surface of the barley impregnated with water can be uniformly covered with cooking oil. Thus, by covering barley with edible oil, it is suppressed that a starch elutes from the grain of barley, and it is prevented that barley grains are bound.

  Moreover, since the enzyme causing browning is deactivated by heating, browning of barley is suppressed even after the retort treatment described later.

  Then, barley cooled with water is put into a container, and the container is filled with nitrogen gas or inert gas and sealed. And the retort processing is performed to the barley enclosed with the said container. By performing the retort treatment, the barley starch is α-ized and barley that can be eaten as it is is obtained.

  The heating conditions for the retort process are controlled by the F0 value, and can be appropriately selected from the conditions in which the F0 value is 4 or more. The F0 value is the minimum heating time (minutes) required to kill a predetermined number of microorganisms at a constant temperature, and usually refers to the minimum heating lethal time (F0) at 250 F (121.1 ° C.).

  According to the method for producing a retort food described above, the cooking oil covers the whole barley by heating the barley soaked in the oil-containing water, so that starch is eluted from the wheat grains and the wheat grains are bound together. It is possible to produce a barley retort food that has a good texture and is easy to use. Moreover, since the emulsifier for preventing the binding between wheat grains becomes unnecessary, a retort food suitable for the consumer's preference can be produced. Furthermore, since browning is prevented by the heating, the barley has a high whiteness, and can be produced as a retort food of barley having a beautiful appearance and a high commercial value.

  In the conventional production method, barley was heat-treated in the retort treatment, but the barley was still browned. This is considered to have been browned by the enzyme when immersed in water. In the manufacturing method of the retort food which concerns on this invention, browning can be reliably prevented by heating the barley immersed in oil-containing water separately from the retort process.

  Hereinafter, the present invention will be described more specifically with reference to examples.

  Examples 1 to 18 are retort foods obtained by heating barley soaked in water to which edible oil has been added, and then enclosing it in a container and performing a retort treatment. Specifically, it was manufactured as follows.

  In Example 1, 3 g of rice oil was added to 300 ml of water to obtain oil-containing water in which the amount of fat added to water was 1% (external weight percent concentration). 100 g of oats were immersed in the oil-containing water and heated from room temperature to a heating temperature of 80 ° C. When the heating temperature was reached, the heating was stopped, the water was turned off, and the water was cooled once by water cooling / draining. After that, barley was put into a retort pouch made of aluminum, filled with nitrogen and sealed.

  The retort pouch was retorted at a temperature of 120 ° C. and for a time of 20 minutes to obtain a barley retort food.

  For Examples 2 to 18 and Comparative Examples 4 to 9, barley retort foods were obtained in the same manner as in Example 1 using the fat and oil addition amounts and heating temperatures shown in Table 1. The amount of barley used and the temperature and time in the retort treatment are all the same as in Example 1.

  In Comparative Example 1, 100 g of oats added to 300 ml of water and drained for 2 hours were drained, and then barley was placed in a retort pouch made of aluminum, filled with nitrogen and enclosed. The subsequent retort conditions were the same as in Example 1.

  In Comparative Example 2, 3 g of rice oil was added to 300 ml of water to obtain oil-containing water in which the amount of fat added to water was 1% (external weight percent concentration). After adding 100 g of oats to the oil-containing water, the same procedure as in Comparative Example 1 was performed. Comparative Example 3 was the same as Comparative Example 2 using the oil and fat addition amounts shown in Table 1.

Test Example 1 Sensory Evaluation The barley retort foods of Examples 1 to 18 and Comparative Examples 1 to 9 were evaluated for texture and oiliness. The results are shown in Table 2.

  As shown in Table 2, Examples 1 to 18 and Comparative Examples 1, 2, 5, and 8 have a good texture, but the oiliness due to the added oil is slightly different. It was relatively few. On the other hand, Comparative Example 4 had a texture that the oats did not absorb enough water and the core remained. Comparative Examples 3, 6, 7, and 9 were not preferable because the amount of oil added to the particles was so much that the finished product was oily and sticky.

[Test Example 2] Measurement of color whiteness For those evaluated as Δ or ○ in the sensory evaluation of Test Example 1, the whiteness of the color of barley grains taken out from the retort pouch was measured by the colorimetric color difference. Measured using a meter. The results are shown in Table 3.

  As shown in Table 3, all of Examples 1 to 18 were barley with an L value (brightness) of 55 or more and an a value (redness) of 2.0 or less, and were visually white. Further, in Comparative Example 1, the L value was less than 55, the a value was larger than 2.0, and it looked brownish. In Comparative Example 2, although the a value was 2.0 or less, the L value was less than 55, and it looked brownish. What was heated before the retort of the comparative examples 5 and 8 was L value 55 or more and a value 2.0 or less, and was a favorable result in the whiteness of the color.

[Test Example 3] Looseness For those evaluated as Δ or ○ in the sensory evaluation of Test Example 1, the degree to which the barley grains taken out from the retort pouch were bound to each other was measured. Specifically, the barley taken out from the retort pouch as described above is placed on a wire mesh provided with a mesh with a mesh size of 6.73 mm square (3 mesh) that is large enough for one grain of barley to pass through, The weight (A) of the barley that passed through the wire mesh after tapping 10 times and the total weight (B) were measured, and the looseness ((A / B) × 100) of the passed barley was calculated. The results are shown in Table 4.

  As shown in Table 4, each of Examples 1 to 8 has a looseness of 40% or more, and few barleys are bound to become lumpy. Moreover, even if binding was seen, the amount was small, so it could be easily loosened. On the other hand, in Comparative Examples 1, 2, 5, and 8, the looseness was 21% or less, and many barleys were bound together and became large. About Example 9-Example 18, the looseness evaluation was not performed. However, as shown in Table 1, since the manufacturing conditions of Examples 9 to 18 are equivalent to the manufacturing conditions of Example 5, the looseness is also 60% or more for Examples 9 to 18 as well. (Considering the results of Examples 1 to 8, at least 40% or more).

  As shown in the above Test Examples 1 to 3 (Tables 2 to 4), Examples 1 to 18 are in a loose state without binding the wheat grains, and the wheat grains are browned. Was not seen.

  In addition, as shown in Test Examples 1 to 3 (Tables 2 to 4), Comparative Example 4 had a texture such that the wheat did not return sufficiently and the core remained. Since the comparative examples 5 and 8 were heated at a high temperature of 80 ° C. or higher, browning was not observed, but the wheat grains were bound to each other. In Comparative Examples 6, 7, and 9, rice oil was relatively abundant, so no lumps were formed and browning was not observed, but it was sticky with oil and the texture was not good.

  In FIG. 1, the relationship between the heating temperature of Examples 1-18 and Comparative Examples 4-9 and fat and oil addition amount is shown. In the drawing, black circles represent examples, triangles represent comparative examples, and symbols represent the numbers of the examples and comparative examples. As shown in the figure, Examples 1 to 18 are manufactured under the manufacturing conditions in which the heating temperature is 80 ° C. to 95 ° C. and the amount of fats and oils added is 1% to 7% (external split weight% concentration). The barley retort foods (Examples 1 to 18) produced under these production conditions were found to be white and suitable without binding between wheat grains.

Claims (4)

Including barley dipped in oil-containing water containing 1 to 7% by weight of edible oil and deactivated by heating at 80 ° C to 95 ° C,
A barley retort food characterized by having an L value of 55 or more and an a value of 2.0 or less in a barley colorimetric color difference meter. In the barley retort food according to claim 1,
A barley retort food characterized in that the looseness, which is the proportion of barley after retort treatment that passes through the mesh, is 30% or more. In the barley retort food according to claim 1 or 2,
A barley retort food characterized in that no emulsifier is added. It is characterized by immersing barley in oil-containing water containing 1 to 7% by weight of edible oil in an outer split, heating at 80 ° C. to 95 ° C., draining the barley, enclosing it in a container and performing a retort treatment A method for producing barley retort food.