JP7364574B2 - Liquid food containing grass grains - Google Patents

Description

The present invention relates to a liquid food containing grass grains.

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 gastrointestinal tract and regulating intestinal flora, so it has health functions such as maintaining and promoting health. It has been attracting attention in recent years from the viewpoint of (functionality). In response to the recent increase in health consciousness, a variety of foods have been provided that are endowed with dietary fiber functionality. Liquid foods such as soups, sauces, porridge, and risotto are no exception.

Cereals are a general term for plants whose food is seeds, and are broadly divided into gramineous grains and leguminous grains. Among the gramineous grains, rice, wheat, and corn are consumed in large quantities and are called the three major grains, while the others are called miscellaneous grains. Grains naturally contain a lot of dietary fiber, but the amount of dietary fiber in commonly distributed milled rice, wheat flour, and corn flour is not so high. On the other hand, as for millet grains, there are almost no refined products or powders, and the whole grain is often eaten. For this reason, although cereals have a large amount of dietary fiber, they are difficult to cook with good flavor and have a hard texture. When eating grains, the grains are often sufficiently soaked, such as in porridge or risotto.

Patent Document 1 describes the use of one or more viscosity modifiers selected from gelatin, gum arabic, and dextrin with DE5 or less in order to suppress an increase in viscosity in a retort food containing barley grains.

Japanese Patent Application Publication No. 2016-52251

The present inventors have discovered that liquid foods containing gramineous cereal grains, especially millet grains such as barley grains, not only become sticky and slimy, resulting in poor handling and texture, but also become less fluid when reheated after being frozen. It was found that quality deterioration occurs due to deterioration in properties and syneresis.

The present inventors investigated ways to improve the above-mentioned problems in liquid foods containing grains of grasses, and found that by adding a predetermined type of processed starch to liquid foods containing grains of grasses, stickiness and sliminess could be reduced. It has been found that handling properties and texture are improved, and fluidity reduction and syneresis when reheated after freezing are suppressed.

The present invention provides the following.
[1] A liquid food containing grass grains, cross-linked starch derived from above-ground starch, and one or more types selected from the group consisting of esterified starch and etherified starch derived from underground starch.
[2] The liquid food according to [1], which contains 5 to 75% by mass of the grass grains.
[3] The liquid food according to [1] or [2], wherein the grass grains contain 95% by mass or more of grass grains other than rice, wheat, and corn.
[4] The liquid food according to [3], wherein the grass grain other than rice, wheat, and corn is barley.
[5] 0.1 to 15% by mass of crosslinked starch derived from the above-mentioned above-ground starch, and a total of 0.01% of one or more selected from the group consisting of esterified starch and etherified starch derived from the above-mentioned underground starch. The liquid food according to any one of [1] to [4], comprising a liquid part containing ~7% by mass.
[6] The liquid food according to any one of [1] to [5], wherein the crosslinked starch derived from ground starch is waxy corn phosphate crosslinked starch.
[7] One or more selected from the group consisting of esterified starch and etherified starch derived from underground starch is acetylated tapioca starch, acetylated phosphate crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropyl The liquid food according to any one of [1] to [6], which is one or more types selected from the group consisting of phosphoric acid crosslinked tapioca starch.
[8] Grain grains, cross-linked starch derived from above-ground starch, and one or more selected from the group consisting of esterified starch and etherified starch derived from underground starch for the production of liquid foods. use.
[9] The use according to [8], wherein the liquid food contains 5 to 75% by mass of the grass grains.
[10] The liquid food contains 0.1 to 15% by mass of cross-linked starch derived from above-ground starch, and one or more selected from the group consisting of esterified starch and etherified starch derived from above-ground starch. The use according to [8] or [9], comprising a liquid part containing a total of 0.01 to 7% by mass.

The liquid food of the present invention can suppress stickiness and sliminess caused by the blending of grass grains, as well as a decrease in fluidity and syneresis when reheated after freezing. Therefore, according to the present invention, it is possible to provide a liquid food product that is easy to handle, has good texture, and has good quality. The liquid food of the present invention is useful as a frozen food because its quality does not easily deteriorate even if it is reheated after being frozen.

The present invention provides a liquid food containing grass grains. The liquid food containing grass grain grains provided by the present invention is a food containing ingredients containing grass grain grains and a liquid portion, and includes, for example, soups, sauces, etc. containing grass grain grains as ingredients, Examples include porridge.

The grass grains used in the present invention may be any grains as long as they are edible. On the other hand, from the viewpoint of dietary fiber content, the grass grains include brown rice, whole grain wheat, whole corn grains, millet grains, and their pulverized products, rather than refined grains such as polished rice and their pulverized products. preferable. Furthermore, from the viewpoint of the amount of dietary fiber, the grass grain used in the present invention is preferably 95% by mass or more, more preferably 97% by mass or more, and even more preferably, the entire amount is made up of cereal grains other than rice, wheat, and corn. It is preferable that Examples of the cereals include barley (including naked barley and glutinous barley), pigeon barley, oats, millet, millet, millet, and sorghum. Among these, barley is preferred in terms of texture. The grains contained in the grass grains used in the present invention may be whole grains or pulverized grains thereof, as long as they are included as ingredients.

In the liquid food containing grass grain grains of the present invention, the content of grass grain grains contained as an ingredient is preferably 5 to 75% by mass, more preferably 30 to 75% by mass based on the total amount of the liquid food on a wet weight basis. The content is 75% by weight, more preferably 30-70% by weight, still more preferably 45-65% by weight. On the other hand, the content of the liquid part of the liquid food containing grass grain grains of the present invention is preferably 20 to 95% by mass, more preferably 20 to 70% by mass, and even more preferably 25 to 70% by mass based on the total amount of the liquid food. %, more preferably 30 to 55% by weight. In this specification, the liquid part of a liquid food refers to the liquid part obtained by removing ingredients from the liquid food, and specifically, it is obtained by filtering the liquid food (20°C) through a sieve with an opening of 5 mm. Refers to the filtration amount. On the other hand, the portion remaining on the sieve is the ingredients of the liquid food.

The liquid food of the present invention includes a liquid portion containing cross-linked starch derived from above-ground starch and modified starch derived from below-ground starch. In the cross-linked starch derived from the above-ground starch used in the present invention, the above-ground starch is a starch originating from the above-ground parts of plants, such as wheat starch, corn starch, waxy corn starch, etc. Among these, waxy corn starch is preferred. Examples of the crosslinked starch include those subjected to a crosslinking treatment commonly used for starch, such as phosphoric acid crosslinked starch, adipic acid crosslinked starch, and the like. Crosslinking treatment of starch can be performed by a known method. For example, phosphoric acid crosslinked starch can be obtained by treating starch with sodium trimetaphosphate, and adipic acid crosslinked starch can be obtained by treating starch with adipic anhydride. Examples of the crosslinked starch derived from the ground starch used in the present invention include crosslinked starch derived from waxy corn starch, and more preferably crosslinked starch derived from waxy corn phosphate.

The content of crosslinked starch derived from ground starch in the liquid food of the present invention is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, based on the total mass of the liquid part of the liquid food. More preferably, it is 1 to 7% by mass. If the amount of the crosslinked starch in the liquid food is small, the handleability of the liquid food and the quality after freezing may deteriorate. On the other hand, if the amount of the crosslinked starch in the liquid food is too large, the liquid food may become runny and have a poor mouthfeel.

The processed starch derived from underground starch used in the present invention is one or more types selected from the group consisting of esterified starch and etherified starch derived from underground starch. The underground starch is a starch derived from underground organs such as underground stems or roots of plants, and includes, for example, potato starch, tapioca starch, sweet potato starch, and among these, tapioca starch is preferred. Examples of the esterified starch include those subjected to esterification treatment commonly used for starch, such as acetylated starch, octenyl succinic oxidized starch, and the like. Examples of the etherified starch include those subjected to etherification treatment commonly used for starch, such as hydroxypropylated starch. Esterification and etherification of starch can be performed by known methods. For example, acetylated or octenylsuccinic starch can be obtained by esterifying starch with acetic anhydride or octenylsuccinic anhydride, and hydroxypropylated starch can be obtained by etherifying starch with propylene oxide.

The esterified starch and etherified starch derived from underground starch used in the present invention may include esterified crosslinked starch and etherified crosslinked starch, respectively. The crosslinking treatment can be carried out by the method described above, preferably phosphoric acid crosslinking. The esterification or etherification treatment and the crosslinking treatment on starch may be performed simultaneously or sequentially. Examples of the esterified crosslinked starch and etherified crosslinked starch derived from underground starch preferably include acetylated crosslinked tapioca starch and hydroxypropylated crosslinked tapioca starch.

Examples of the processed starch derived from underground starch used in the present invention preferably include one or more types selected from the group consisting of esterified tapioca starch and etherified tapioca starch. The esterified tapioca starch is preferably one or more selected from the group consisting of acetylated tapioca starch and acetylated phosphoric acid crosslinked tapioca starch, and the etherified tapioca starch is preferably hydroxypropylated tapioca starch and hydroxypropylated tapioca starch. One or more types selected from the group consisting of propylated phosphate crosslinked tapioca starch. Therefore, the processed starch derived from underground starch used in the present invention preferably consists of acetylated tapioca starch, acetylated phosphate cross-linked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate cross-linked tapioca starch. One or more types selected from the group, more preferably acetylated tapioca starch, hydroxypropylated tapioca starch, hydroxypropylated phosphoric acid crosslinked tapioca starch, or a combination of any two or more thereof.

The content of modified starch derived from underground starch in the liquid food of the present invention is preferably expressed as the total content of esterified starch and etherified starch derived from underground starch in the total mass of the liquid part of the liquid food. The amount is 0.01 to 7% by weight, more preferably 0.05 to 5% by weight, and even more preferably 0.1 to 3.5% by weight. If the content of the processed starch in the liquid food is low, the quality of the liquid food after freezing may deteriorate. On the other hand, if the content of the processed starch in the liquid food is too high, the liquid food may become runny and have a poor mouthfeel.

The type, flavor and form of the liquid food of the present invention are not particularly limited. For example, when the liquid food is a soup, examples thereof include miso soup, dashi soup, soup, chowder, minestrone, fondue, sang la tang, fat cho chun, tom yum goong, 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. For example, the sauce may be used as a sauce included in a sauce-containing food (e.g., soup, stew, risotto, gratin, pasta, etc.) or as a sauce alone for drizzling or dipping on food (e.g., flavor sauce, dipping sauce, etc.). can be used. When the liquid food is a porridge, examples thereof include porridge, ojiya, rice porridge, and risotto.

The liquid food of the present invention can be made of ingredients normally used for liquid foods, such as water, soup stock, fondue, milk, salt, sugar, eggs, butter, cream, fats and oils, and ingredients (meat, vegetables, beans, grains, etc.). Paste or puree, grain flour, starch other than the above-mentioned cross-linked starch derived from above-ground starch and processed starch derived from underground starch, soy sauce, vinegar, bouillon, consommé, etc., and as necessary, acidulant, emulsifier, thickener It may contain additives such as additives, stabilizers, and coloring agents. The types of materials used and their blending amounts can be appropriately selected depending on the type of liquid food.

From the viewpoint of dietary fiber content, the liquid food of the present invention may contain indigestible dextrin. The indigestible dextrin used in the present invention may be of natural origin or artificial. Preferably, as the indigestible dextrin used in the present invention, one manufactured from natural starch by enzymatic treatment, roasting treatment, etc., or a commercially available product can be used. As the indigestible dextrin used in the present invention, one having a dietary fiber content of 80% by mass or more, preferably 85 to 95% by mass can be suitably used. By using foods with high dietary fiber content, good health effects can be expected. Here, the dietary fiber content is a value determined by enzyme-HPLC method in accordance with AOAC 2001.3. The indigestible dextrin is preferably contained in the liquid portion of the liquid food of the present invention.

The ingredients contained in the liquid food of the present invention may contain other materials than the above-mentioned grass grains. The other ingredients that may be included in the ingredients may be those that can be eaten as food, such as meat such as beef and pork, seafood such as cod and squid, vegetables such as spinach, burdock, and carrots. Examples include tubers such as potatoes and sweet potatoes, mushrooms such as shiitake and shimeji, beans such as azuki beans and peas, nuts such as almonds and walnuts, and fruits such as grapefruit and kiwi. Can be used in combination. The size and shape of the other materials in the ingredients may be appropriately determined with reference to a commonly used manufacturing method for liquid foods, and are not particularly limited. The content of the other ingredients as ingredients in the liquid food of the present invention may be 0 to 30 parts by mass based on the total amount of the liquid food on a wet weight basis.

In the liquid food of the present invention, it is preferable that the viscosity of the liquid part at 20° C. is 100 to 10,000 mPa·s from the viewpoint of dispersibility of the gramineous grain grains as ingredients. The viscosity of the liquid food in the present invention is a value measured with a B-type viscometer in accordance with JIS Z 8803 "Liquid viscosity - Measuring method".

The liquid food of the present invention can be manufactured according to the manufacturing method of ordinary liquid foods. The above-mentioned grass grains, cross-linked starches derived from above-ground starches, and modified starches derived from underground starches are blended during or after production, and are heated and stirred as necessary to form whole liquid foods. All you have to do is spread the word.

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

Test example 1
(Production of ojiya containing sticky barley grains)
Glutinous barley grains were added to three times the amount of water, heated, and cooked. Dashi stock was prepared by diluting commercially available chicken hot pot mix according to the specifications. While heating the stock, various starches were added in the amounts shown in Table 1 and uniformly dispersed. To this, the cooked glutinous barley grains were added, brought to a boil, and then heated for 5 minutes to produce ojiya. The produced ojiya was filtered through a 5 mm sieve to remove solid matter, and the viscosity (at 20°C) was measured, and the viscosity was in the range of 480 mPa·s to 750 mPa·s. Furthermore, the handling properties of each obtained ojiya and the quality after frozen storage and reheating were evaluated according to the following procedure. The results are shown in Table 1.

(Evaluation of ease of handling)
The ease of handling when scooping ojiya in a bowl with a spoon was evaluated by 10 trained panelists using the following criteria, and the average value of the 10 evaluations was determined.
5: Very good threading, no slime at all 4: Good threading, not much slime 3: Slight threading, some slime, slightly poor 2: Poor threading, slime 1: Very poor quality, very stringy, slimy, or lumpy.

(Evaluation of quality after reheating)
60 g of ojiya was placed in a heat-resistant container, covered and stored in the freezer at -15°C for one week. After storage, the whole container was heated in a microwave at 600 W for 5 minutes. The state of syneresis of the ojiya immediately after heating was evaluated. Furthermore, the fluidity of the inside of the container was evaluated by comparing it with before freezing when the container was shaken. The evaluation was performed by 10 trained panelists according to the following criteria, and the average value of the 10 evaluations was calculated.
5: There is no syneresis at all, and there is no decrease in fluidity compared to before freezing, which is very good. 4: There is almost no syneresis, and there is almost no decrease in fluidity compared to before freezing, which is good. 3: There is some syneresis, and before freezing. 2: There is syneresis and a decrease in fluidity is felt compared to before freezing, which is poor. 1: There is significant syneresis, and a decrease in fluidity is felt compared to before freezing. , very poor

Test example 2
Ojiya was produced and evaluated in the same manner as in Test Example 1, except that the amount of starch or glutinous barley grains added was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4.

Claims (7)

Ingredients containing grass grains, and
A liquid part containing cross-linked starch derived from above-ground starch and one or more selected from the group consisting of esterified starch and etherified starch derived from underground starch,
liquid foods , including The liquid food according to claim 1, comprising 5 to 75% by mass of the grass grains. The liquid food according to claim 1 or 2, wherein the grass grains contain 95% by mass or more of grass grains other than rice, wheat, and corn. 4. The liquid food according to claim 3, wherein the grass grain other than rice, wheat, and corn is barley. The liquid part contains a total of 0.1 to 15% by mass of cross-linked starch derived from the above-ground starch, and one or more types selected from the group consisting of esterified starch and etherified starch derived from the above-mentioned underground starch. The liquid food according to any one of claims 1 to 4, containing .01 to 7% by mass. The liquid food according to any one of claims 1 to 5, wherein the crosslinked starch derived from ground starch is waxy corn phosphate crosslinked starch. One or more selected from the group consisting of esterified starch and etherified starch derived from underground starch is acetylated tapioca starch, acetylated phosphoric acid crosslinked tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphoric acid. The liquid food according to any one of claims 1 to 6, which is one or more types selected from the group consisting of crosslinked tapioca starch.