JPS6161774B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a food composition comprising a pregelatinized fixed starch food that can maintain its fixed shape for a long period of time, and a solution in which the food is soaked. Conventionally, food compositions consisting of a regular starchy food that has been pregelatinized and a solution in which the food has been immersed, such as Kayu, are manufactured by heating and pregelatinizing a starchy food material such as raw rice in water. . Immediately after production, this starchy food absorbs water and swells appropriately and has a good flavor and appearance. During storage, the fixed starchy food absorbs water and swells, softens, loses its shape, and in extreme cases becomes pasty, reducing the overall flavor and α.
The appearance of the formed starchy food becomes extremely poor. Therefore, the inventor of the present invention has devised a method that allows a fixed starch food that has been pregelatinized and immersed in a certain solution to maintain its fixed shape without absorbing more than a certain amount of water and swelling and softening even with the passage of time during storage. In addition, as a result of various studies aimed at providing a food composition that has a flavor and appearance that is almost the same as immediately after production by simply heating, we have found that gelatinized fixed starch food can be treated with dextrin. It was discovered that the desired food composition could be obtained by immersing the food composition in a solution in which alcohol was added and dissolved, and the present invention was achieved. Therefore, the food composition of the present invention is characterized by comprising a pregelatinized regular starchy food and a solution of dextrin alcohol in which the food is soaked. In the present invention, pregelatinized fixed starch foods include starchy food raw materials whose main raw materials are various starches,
For example, raw rice, macaroni, spaghetti, udon, soba, etc. are foods that have a certain shape and have their starch gelatinized by, for example, heating in water using a conventional method. This gelatinized fixed-form starch food may contain appropriate seasoning spices and additives in the pre-gelatinization step. The dextrin alcohol used in the present invention preferably has a DE of 7 to 25, and the dextrin alcohol obtained by hydrogenating dextrin preferably has a DH (hydrolysis rate) of 14 to 16. The dextrin alcohol solution is appropriately determined depending on the intended food composition, and for example, clear water, seasoning liquid, white sauce, meat sauce, etc. in which dextrin or dextrin alcohol is added and dissolved are used. The dextrin alcohol concentration is determined depending on the type of pregelatinized fixed starch food and in order to adjust the amount of water absorbed during storage within a range that does not impair the fixed form, so it cannot be determined unconditionally. Generally, it is preferable to set it as 5-35%. If the concentration is less than 5%, the gelatinized regular starch food will tend to absorb too much water and lose its regularity, and if the concentration exceeds 35%, the sweetness of the food composition will tend to become stronger. be. In the above-mentioned concentration range of dextrin alcohol, if you want to increase water absorption during storage and make the food softer, the concentration should be diluted, and if you want to make the food harder with less water absorption, it is recommended to use a higher concentration. To give a specific example of the solution, when gelatinized rice is made into normal 7-minute gayu (gelatinized rice absorbs water and becomes about 4 times the size of uncooked rice)
double the weight), it is preferable to use a 23-33% solution of dextrin alcohol (DH14-16). The blending ratio of the gelatinized fixed starch food and the dextrin alcohol solution is, for example, 1:3.
etc., may be determined arbitrarily depending on the intended food composition. In order to produce the food composition of the present invention, a heat-treated and pregelatinized fixed starch food may be added to a solution of dextrin alcohol and left in an immersed state. The product may be prepared by filling a container such as a bag, sealing it, and sterilizing it by a conventional method. Furthermore, when producing a food composition, a pregelatinized fixed starch food and a solution of dextrin alcohol are prepared separately, and then the fixed starch food is immersed in the solution. However, raw or partially pregelatinized semi-raw starchy food raw materials and a solution of dextrin or dextrin alcohol are filled and sealed in a container such as a plastic bag, and then heat treatment is performed for both pregelatinization and sterilization. It may also be made by rolling, but the latter method is more common. In the latter production method, if the starchy food after gelatinized heat treatment is desired to have a high water absorption (soft), the concentration of the dextrin alcohol solution to be filled together with the starchy food raw material is diluted,
If you want something that absorbs less water (harder), it is better to use a higher concentration. In addition, in order to produce the above-mentioned seven-minute gayu using the latter production method, and to make the dextrin alcohol concentration of the solution after production 25 to 35%, it is sufficient to use about 7 parts per 1 part of uncooked rice. In the food composition of the present invention, by being immersed in a solution of dextrin alcohol,
Since softening due to water absorption and swelling of pregelatinized starchy foods is prevented to a certain extent, even after long-term storage, the flavor remains almost the same as immediately after production, even after long-term storage. Becomes the property of Furthermore, the addition of the dextrin alcohol solution does not change the flavor of the food or the viscosity of the solution in which the food is soaked. The present invention will be explained in more detail with reference to the following examples. In this specification, all percentages and percentages are in weight units. Test Example 1 60 parts of raw rice (Uruchi) soaked in water for 1 hour, 240 parts of a solution of the types and amounts of additives shown in Table 1 below dissolved in clean water (Test numbers 1 to 8, of which 3 to 8
300 g of the composition (control) was filled and sealed in a plastic bag (polypropylene and nylon laminate, same hereinafter) and sterilized at 116°C for 18 minutes to gelatinize the raw rice. After storing for one month at room temperature, the remaining rice grains were observed.
Table 1 below shows the results of opening the package and examining the flavor of the contents. Furthermore, as a control, 300 g of a composition consisting of 60 parts of raw rice (Uruchi) and 240 parts of fresh water that had been left in water for 1 hour was similarly tested (Test No. 9), and the results are shown in Table 1 below. The symbols in the "Rice grains remaining" column in the table indicate the following: ◎: Very good, same as immediately after cooking, ○: Good, rice grains are not broken but slightly swollen.
△: Fairly bad, the rice grains are slightly crumbled; ×: Bad, the rice grains are noticeably crumbled (the same applies below).

[Table] Test Example 2 60 parts of raw rice (Uruchi) soaked in water for 1 hour and dextrin alcohol (D.
Fill a plastic bag with 300 g of a composition consisting of 240 parts of a solution of H.14-16) added to clean water, and seal it.
The raw rice was gelatinized by sterilization at 116°C for 18 minutes. After one month of storage at room temperature, the remaining rice grains were observed, and the flavor and other aspects of the contents were examined. The results are shown in Table 2 below.

[Table] Example 1 70g of washed raw rice (Uruchi), soaked in water for 60 minutes and drained (720g), 24g of sodium glutamate, 48g of salt, 300g of dextrin alcohol (DH14-16), and 2028g of fresh water 235g of the mixture (2400g) was filled into a plastic bag and sealed, and heated at 116℃ for 18 minutes to gelatinize the raw rice (the dextrin alcohol concentration of the solution was approximately 30
%). I stored this at room temperature for a month, but the rice grains remained almost completely intact, so I placed a plastic bag in hot water and warmed it up, then opened it and examined the flavor. However, it was in good condition. Example 2 200g of raw macaroni was boiled in hot water to give 550g. Separately, a white sauce (1450 g) was prepared in a conventional manner using 800 g of milk, 100 g of butter, 90 g of wheat flour, 10 g of salt, 250 g of fresh water, and 200 g of a 13% solution of dextrin alcohol (DH14-16). As a control, a similar white sauce (1450 g) was also prepared, except that 100 g of wheat flour and 440 g of fresh water were used instead of the dextrin alcohol solution. A plastic bag was filled with 550 g of boiled macaroni and 1450 g of white sauce, sealed, and heat sterilized at 135° C. for 14 minutes (the dextrin-alcohol solution in the solution was approximately 5%). After storing this at room temperature for one month, the macaroni was opened and the weight of the macaroni excluding the white sauce was measured, and it was found to be 680 g (1.24 times), and the shape was not lost. Then, it was heated with the white sauce that had been removed. When I checked the flavor, it was good. When the control macaroni was stored and examined in the same manner, the flavor was good, but the macaroni weighed 1.2 kg (2.18 times as much) and had lost its shape.

Claims (1)

[Scope of Claims] 1. A food composition comprising a pregelatinized regular starchy food and a dextrin alcohol solution in which the food is soaked. 2 Claim 1 in which the starchy food is rice
Food compositions as described in Section. 3 The dextrin alcohol concentration in the solution is 5~
35% of the food composition of claim 1.