MANUFACTURING METHOD OF FOODS

• Main Authors: SAITO SANSHIRO, HORIGANE TOMOKI, NOGAMI HIROFUMI
• Format: Patent
• Language: English; Japanese
• Published: 26.12.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide good mouth melting with smooth sensation to the tongue during repast and suppressed pasty while securing shape retention property during transportation of foods to foods taken at a flow condition.SOLUTION: The manufacturing method of foods heated and taken at a flow condition, includes a process (1-1) for blending following acid treatment starch to a food raw material to obtain a food composition containing the acid treatment starch of 0.7 mass% to 20 mass% based on whole food composition, a process (1-2) for heat treating the food composition, a process (1-3) for filling the heat treated food composition and covering the same, and a process (1-4) for cooling the food composition filled in a container to a temperature of over 0°C and 10°C or less to obtain the foods, in which viscosity at 70°C is 6 mPa s to 400 mPa s when a paste liquid with dry converted mass concentration of the acid treatment starch of 20 mass% is applied to a compression heating treatment at 121°C and 0.206 MPa for 25 min., cooling at 3°C for 16 hr. to 20 hr., and heating at 70°C.SELECTED DRAWING: None 【課題】流動状態で喫食される食品について、食品の輸送時の保形性を確保しつつ、喫食時の舌触りがなめらかで糊っぽさが抑制された良好な口どけとする。【解決手段】本発明において、加熱され流動状態で喫食される食品の製造方法は、食品素材に、以下の酸処理澱粉を配合して、酸処理澱粉を食品組成物全体に対して０．７質量％以上２０質量％以下含有する食品組成物を得る工程（１−１）と、食品組成物を加熱処理する工程（１−２）と、加熱処理された食品組成物を容器に充填し、蓋をする工程（１−３）と、容器に充填した食品組成物を０℃超１０℃以下の温度に冷却し、食品を得る工程（１−４）と、を含み、酸処理澱粉の乾物換算質量濃度が２０質量％の糊液を１２１℃、０．２０６ＭＰａで２５分間、加圧加熱処理後、３℃で１６時間以上２０時間以下冷却したのち、７０℃に加熱した際の、７０℃の粘度が６ｍＰａ・ｓ以上４００ｍＰａ・ｓ以下である。【選択図】なし