JP2001086947A - Packed aseptic cooked rice - Google Patents
Packed aseptic cooked riceInfo
- Publication number
- JP2001086947A JP2001086947A JP26604599A JP26604599A JP2001086947A JP 2001086947 A JP2001086947 A JP 2001086947A JP 26604599 A JP26604599 A JP 26604599A JP 26604599 A JP26604599 A JP 26604599A JP 2001086947 A JP2001086947 A JP 2001086947A
- Authority
- JP
- Japan
- Prior art keywords
- cooked rice
- rice
- day
- relative humidity
- packaged sterile
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、簡単な工程でかつ
低コストで製造可能な、保存中の品質変化が少ない、良
品質のノンバリヤー包装無菌米飯に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-quality non-barrier packaged sterile cooked rice that can be manufactured in a simple process and at low cost, has little quality change during storage, and has good quality.
【０００２】[0002]
【従来の技術】包装無菌米飯は、より良好な食味の米飯
を製造するため、原料の殺菌処理、ｐＨ調整、加熱殺菌
処理、クリーンブース内での無菌充填、ガス置換などを
行って、無菌的に密封された商品である。一般に米飯は
保存中に、物性変化、異臭の発生及び着色などが生じ、
商品価値が低下するが、特に異臭発生は、米飯の商品価
値を大きく低下させる要因となる。米飯の臭いは、米粒
の細胞膜や糊粉層に分布する油脂が、分解、酸化して生
成した揮発性成分（アルデヒド類）、硫黄化合物、及び
アンモニアなどが主体であることが知られており（日本
醸造協会誌１９６７年６２巻、第８２６頁参照）、特に
アルデヒド類が異臭に関与していると言われている。ま
た、炊飯時に生じる臭いとして、メイラード反応由来の
含窒素化合物の関与が知られている（National Technic
al Report vol.41 No.1 1995、p.98−104 参照）。2. Description of the Related Art In order to produce cooked rice with better taste, sterilized rice is packaged by sterilizing raw materials, adjusting pH, heat sterilizing, aseptically filling in a clean booth, and replacing gas. This is a sealed product. In general, cooked rice undergoes changes in physical properties, generation of off-flavors and coloring during storage,
Although the commercial value is reduced, the generation of unusual odors is a factor that greatly reduces the commercial value of cooked rice. It is known that the smell of cooked rice is mainly composed of volatile components (aldehydes), sulfur compounds, ammonia and the like generated by decomposition and oxidation of fats and oils distributed in cell membranes and aleurone layers of rice grains ( (Refer to Journal of the Japan Brewing Association, Vol. 1967, Vol. 62, p. 826), in particular, it is said that aldehydes are involved in off-flavors. In addition, it is known that nitrogen-containing compounds derived from the Maillard reaction are involved as an odor generated during rice cooking (National Technic)
al Report vol.41 No.1 1995, p.98-104).
【０００３】米飯の保存中の異臭発生を防止する方法と
しては、容器内の酸素を除去することが有効である。そ
こで、包装無菌米飯は、炊飯後の米飯入りのトレーをガ
ス置換し、場合によっては脱酸素剤を封入して容器内の
ヘッドスペースの酸素濃度を低減させる方法で製造され
ている。これにより長期間保存可能で、良好な品質の包
装無菌米飯が提供されるようになった。また、容器の形
成材料としては、酸素ガス透過度の低いものが好ましい
とされている。[0003] As a method of preventing the generation of off-flavor during storage of cooked rice, it is effective to remove oxygen from the container. Therefore, the packaged sterile cooked rice is manufactured by a method in which the tray containing cooked rice is replaced with gas, and in some cases, an oxygen scavenger is enclosed to reduce the oxygen concentration in the head space in the container. As a result, packaged sterile cooked rice that can be stored for a long time and has good quality has been provided. Further, as a material for forming the container, a material having a low oxygen gas permeability is preferable.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、上記従
来技術のような方法では、包装無菌米飯の製造工程が複
雑になり、製造コストが高くなってしまうことが問題と
なっている。また、酸素ガス透過性を低くするためには
ガスバリアー性の高い樹脂を積層した包材を使用する必
要があり、製造コストを高める一要因となっている。な
お、この積層容器はリサイクルが難しく低コスト化には
不利な条件といえる。従って、本発明の目的は、簡単な
工程でかつ低コストで製造可能な、保存中の品質変化の
少ない良品質の包装無菌米飯を提供することにある。However, the method of the prior art described above has a problem that the manufacturing process of the packaged sterile cooked rice is complicated and the manufacturing cost is increased. Further, in order to lower the oxygen gas permeability, it is necessary to use a packaging material in which a resin having a high gas barrier property is laminated, which is one factor that increases the manufacturing cost. In addition, it can be said that this laminated container is difficult to recycle and is disadvantageous for cost reduction. Therefore, an object of the present invention is to provide a high-quality packaged sterile cooked rice that can be manufactured in a simple process and at low cost and has little quality change during storage.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、種々検討
した結果、特定の包材を用いることにより、ガス置換や
脱酸素剤封入の工程を省くことができ、上記目的を達成
する包装無菌米飯が得られることを知見した。As a result of various studies, the present inventors have found that the use of a specific wrapping material can eliminate the steps of gas replacement and encapsulation of an oxygen scavenger, and can achieve the above object. It was found that sterile cooked rice could be obtained.
【０００６】本発明は、上記知見に基づいてなされたも
ので、温度が２３℃かつ相対湿度が５０％の条件下にお
いて、酸素ガス透過度が３０〜１０００ml／m2・day ・
atmで、温度が２５℃かつ相対湿度が９０％の条件下に
おいて、水蒸気透過度が３０ｇ／m2・day ・atm 以下で
ある包材から形成された容器内に米飯を収納・密封して
なることを特徴とする包装無菌米飯を提供するものであ
る。The present invention has been made on the basis of the above findings, and has an oxygen gas permeability of 30 to 1000 ml / m 2 · day · at a temperature of 23 ° C. and a relative humidity of 50%.
Under the conditions of atm, temperature of 25 ° C. and relative humidity of 90%, cooked rice is stored and sealed in a container made of a packaging material having a water vapor permeability of 30 g / m 2 · day · atm or less. It is intended to provide a packaged sterile cooked rice characterized by that.
【０００７】[0007]
【発明の実施の形態】以下、本発明の包装無菌米飯につ
いて詳述する。本発明で使用する容器は、温度が２３℃
かつ相対湿度が５０％の条件下において、酸素ガス透過
度が３０〜１０００ml／m2・day ・atm 、好ましくは７
０〜６００ml／m2・day ・atm で、温度が２５℃かつ相
対湿度が９０％の条件下において、水蒸気透過度が３０
ｇ／m2・day ・atm 以下、好ましくは０〜２０ｇ／m2・
day ・atm である包材から形成されたものである。酸素
ガス透過度が３０ml／m2・day ・atm 未満の包材を使用
しても効果の向上は認められず、かつ容器のコストの点
から好ましくない。また、水蒸気透過度が３０ｇ／m2・
day ・atm を超える包材を使用すると、米飯からの水分
蒸発量が増加し、米飯の乾燥、変色、硬化の原因となる
ので好ましくない。なお、酸素ガス透過度が１０００ml
／m2・day ・atm を超える包材もあるが、強度を保つた
めの厚みを考慮すると現実的ではない。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the packaged sterile cooked rice of the present invention will be described in detail. The container used in the present invention has a temperature of 23 ° C.
At a relative humidity of 50%, the oxygen gas permeability is 30 to 1000 ml / m 2 · day · atm, preferably 7
Under the conditions of 0 to 600 ml / m 2 · day · atm, a temperature of 25 ° C. and a relative humidity of 90%, the water vapor permeability is 30%.
g / m 2 · day · atm or less, 2-preferably 0~20g / m
It is formed from packaging materials that are day and atm. Even if a packaging material having an oxygen gas permeability of less than 30 ml / m 2 · day · atm is used, no improvement in the effect is observed, and it is not preferable in view of the cost of the container. In addition, the water vapor permeability is 30 g / m 2.
It is not preferable to use a packaging material that exceeds day / atm, because the amount of water evaporation from the cooked rice increases, causing drying, discoloration and hardening of the cooked rice. The oxygen gas permeability is 1000 ml
Some packaging materials exceed / m 2 · day · atm, but this is not realistic considering the thickness to maintain strength.
【０００８】上記包材としては、例えば、ポリエチレ
ン、ポリエチレンテレフタレート、ポリプロピレン、ポ
リスチレンなどや、これらの積層材料が好適に使用され
るが、酸素ガス透過度及び水蒸気透過度が上記範囲を満
たす材料であれば、材質、厚み、構成など特に制限は受
けない。また、上記包材から形成される上記容器の形態
としては、トレイ、パウチなどが挙げられる。As the above-mentioned packaging material, for example, polyethylene, polyethylene terephthalate, polypropylene, polystyrene and the like, and a laminated material thereof are preferably used, but any material having an oxygen gas permeability and a water vapor permeability satisfying the above ranges is preferable. There are no particular restrictions on the material, thickness, configuration, and the like. The form of the container formed from the packaging material includes a tray, a pouch, and the like.
【０００９】上記容器内に収納・密封される米飯は、常
法により無菌的に炊飯された通常の無菌米飯でよく、炊
飯方法などにより制限を受けるものではなく、また米の
品種などにも制限されない。上記米飯としては、酸分解
法による総脂質含量とエーテル抽出法による脂質含量と
の差から算出される結合脂質含量が、該米飯重量の０．
３％以下のものが好ましく、また酸分解法による総脂質
含量が、該米飯重量の０．５％以下のものが好ましい。
また、上記米飯は、水分含量が、該米飯重量の５５〜７
０％、特に６０〜６８％のものが好ましい。[0009] The cooked rice stored and sealed in the container may be ordinary sterile cooked rice aseptically cooked by a conventional method, and is not limited by the method of cooking, but is also limited to rice varieties. Not done. For the above-mentioned cooked rice, the bound lipid content calculated from the difference between the total lipid content by the acid digestion method and the lipid content by the ether extraction method is 0.1% of the weight of the cooked rice.
It is preferably 3% or less, and more preferably 0.5% or less of the total weight of the cooked rice by the acid decomposition method.
The cooked rice has a water content of 55-7 weight of the cooked rice weight.
0%, especially 60-68% is preferred.
【００１０】また、上記米飯には、耐熱性の酸化防止剤
や類似の効果を有するトレハロースを添加することが好
ましい。斯かる酸化防止剤としては、例えば、ビタミン
Ｅ、没食子酸、リコピン、ポリフェノール類、ＢＨＴな
どが挙げられる。該酸化防止剤やトレハロースの添加量
は、米飯重量の０．１〜５％の場合に特に有効である。
上記酸化防止剤やトレハロースの添加方法は、特に限定
されないが、炊飯液に直接添加する方法、洗米の水に添
加する方法などが挙げられる。好ましくは、炊飯時に炊
飯液或いは米に均一に分散した状態であることが望まし
い。また、炊飯液に酸化防止剤やトレハロースを単独で
添加しても良いが、炊飯液への分散を助けるため、乳化
剤を併用しても良い。斯かる乳化剤としては、例えば、
グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、プ
ロピレングリコール脂肪酸エステル、レシチン、酵素分
解レシチンなどが挙げられる。また、上記米飯には、サ
イクロデキストリン、カードラン、カルシウム塩などを
添加してもよい。It is preferable to add a heat-resistant antioxidant or trehalose having a similar effect to the cooked rice. Such antioxidants include, for example, vitamin E, gallic acid, lycopene, polyphenols, BHT and the like. The addition amount of the antioxidant and trehalose is particularly effective when the amount is 0.1 to 5% of the weight of cooked rice.
The method of adding the antioxidant or trehalose is not particularly limited, and examples thereof include a method of directly adding to the rice cooking liquid and a method of adding to the water of washing rice. Preferably, it is desirable to be in a state of being uniformly dispersed in a rice cooking liquid or rice during rice cooking. Further, an antioxidant or trehalose may be added alone to the rice cooking liquid, but an emulsifier may be used in combination to assist dispersion in the rice cooking liquid. Such emulsifiers include, for example,
Glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, lecithin, enzymatically decomposed lecithin, and the like. Further, cyclodextrin, curdlan, calcium salt and the like may be added to the cooked rice.
【００１１】上記容器内への上記米飯の収納・密封は、
常法に従って、上記容器内に上記米飯を無菌的に充填、
密封すればよい。本発明の包装無菌米飯は、常温で３０
日以上流通可能な加工米飯である。The storage and sealing of the cooked rice in the container are as follows:
According to a conventional method, the above rice is aseptically filled in the container,
You only need to seal it. The packaged sterile cooked rice of the present invention has a
Processed cooked rice that can be distributed for more than a day.
【００１２】[0012]
【実施例】以下に本発明の効果を示す実施例及び比較例
を挙げ、本発明を更に詳しく説明するが、本発明はこれ
らの実施例に制限されるものではない。The present invention will be described in more detail with reference to examples and comparative examples which show the effects of the present invention. However, the present invention is not limited to these examples.
【００１３】実施例１並びに比較例１及び２ 下記〔表１〕に示す包材から形成された容器〔容器本体
（寸法：１７０×１００×３０（高さ）ｍｍ及び厚み：
７００μｍ）及びトップフィルム（厚み：１５０μ
ｍ）〕及び下記〔表１〕に示す米飯を用い、容器内のヘ
ッドスペースを１２０mlとし、常法により包装無菌米飯
をそれぞれ製造した。これらの包装無菌米飯について、
製造直後及び３７℃で３０日間保存後の品質を評価し
た。評価は、官能評価で風味、食感、総合評価を実施し
た。評価基準は、◎：非常に良い、○：良い、△：普通
（商品価値限界）、×：悪い（商品価値なし）とした。
その結果を下記〔表２〕に示す。Example 1 and Comparative Examples 1 and 2 A container (container body (dimensions: 170 × 100 × 30 (height) mm and thickness:
700 μm) and top film (thickness: 150 μm)
m)] and cooked rice shown in the following [Table 1], the head space in the container was set to 120 ml, and packaged aseptic cooked rice was manufactured by an ordinary method. For these packaged sterile cooked rice,
Quality was evaluated immediately after production and after storage at 37 ° C. for 30 days. The evaluation was carried out by sensory evaluation for flavor, texture and overall evaluation. The evaluation criteria were: ◎: very good, 、: good, Δ: normal (commercial value limit), ×: bad (no commercial value).
The results are shown in Table 2 below.
【００１４】[0014]
【表１】 [Table 1]
【００１５】[0015]
【表２】 [Table 2]
【００１６】上記の比較例１で用いられている包材の積
層フィルムは、酸素ガス透過度の低い高価なフィルムで
ある。上記表２から明らかなように、実施例１の本発明
の包装無菌米飯は、高価なフィルムを用いた比較例１の
包装無菌米飯と同等の効果を有している。The laminated film of the packaging material used in Comparative Example 1 is an expensive film having low oxygen gas permeability. As is clear from Table 2, the packaged sterile cooked rice of the present invention of Example 1 has the same effect as the packaged sterile cooked rice of Comparative Example 1 using an expensive film.
【００１７】実施例２〜５ 下記〔表３〕に示す包材及び米飯を用いた以外は、実施
例１と同様にして包装無菌米飯をそれぞれ製造した。こ
れらの包装無菌米飯について、実施例１と同様にして品
質を評価した。その結果を下記〔表４〕に示す。結合脂
質含量が０．３％以下でかつ総脂質含量が０．５％以下
の米飯を用いた実施例２の本発明の包装無菌米飯は、結
合脂質含量が０．３％超又は総脂質含量が０．５％超の
米飯を用いた実施例３、４及び５の本発明の包装無菌米
飯よりも高い品質を有している。Examples 2 to 5 Packaged sterile cooked rice was produced in the same manner as in Example 1 except that the packaging materials and cooked rice shown in Table 3 below were used. The quality of these packaged sterile cooked rice was evaluated in the same manner as in Example 1. The results are shown in Table 4 below. The packaged sterile cooked rice of the present invention of Example 2 using cooked rice having a bound lipid content of 0.3% or less and a total lipid content of 0.5% or less has a bound lipid content of more than 0.3% or a total lipid content of Has higher quality than the packaged sterile cooked rice of the present invention of Examples 3, 4 and 5 using more than 0.5% cooked rice.
【００１８】[0018]
【表３】 [Table 3]
【００１９】[0019]
【表４】 [Table 4]
【００２０】実施例６〜８ 下記〔表５〕に示す包材及び米飯を用い、下記〔表５〕
に示す酸化防止剤を米飯に添加した以外は、実施例１と
同様にして包装無菌米飯をそれぞれ製造した。これらの
包装無菌米飯について、実施例１と同様にして品質を評
価した。その結果を下記〔表６〕に示す。酸化防止剤を
含む実施例６及び７の本発明の包装無菌米飯は、酸化防
止剤を含まない実施例８の本発明の包装無菌米飯よりも
高い品質を有している。Examples 6 to 8 Using the packaging materials and cooked rice shown in Table 5 below, the following Table 5 was used.
Except that the antioxidant shown in (1) was added to cooked rice, packaging sterile cooked rice was manufactured in the same manner as in Example 1. The quality of these packaged sterile cooked rice was evaluated in the same manner as in Example 1. The results are shown in Table 6 below. The packaged sterile cooked rice of the present invention of Examples 6 and 7 containing an antioxidant has higher quality than the packaged sterile cooked rice of the present invention of Example 8 containing no antioxidant.
【００２１】[0021]
【表５】 [Table 5]
【００２２】[0022]
【表６】 [Table 6]
【００２３】[0023]
【発明の効果】本発明の包装無菌米飯は、簡単な工程で
かつ低コストで製造可能な、保存中の品質変化の少ない
良品質のものである。The packaged sterile cooked rice of the present invention is of good quality which can be manufactured in a simple process and at low cost, with little quality change during storage.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 若目田 篤 茨城県つくば市和台16−２ マルハ株式会 社中央研究所内 Ｆターム(参考） 4B023 LC08 LE11 LL05 LP17 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Atsushi Wakamada 16-2 Wadai, Tsukuba-shi, Ibaraki F-term in the Central Research Laboratory of Maruha Co., Ltd. 4B023 LC08 LE11 LL05 LP17
Claims (3)
件下において、酸素ガス透過度が３０〜１０００ml／m2
・day ・atm で、温度が２５℃かつ相対湿度が９０％の
条件下において、水蒸気透過度が３０ｇ／m2・day ・at
m 以下である包材から形成された容器内に米飯を収納・
密封してなることを特徴とする包装無菌米飯。1. An oxygen gas permeability of 30 to 1000 ml / m 2 at a temperature of 23 ° C. and a relative humidity of 50%.
At a day / atm temperature of 25 ° C. and a relative humidity of 90%, the water vapor permeability is 30 g / m 2・ day
m in a container made of packaging material
A packaged sterile cooked rice that is sealed.
０．３％以下で、かつ米飯中の総脂質含量が、該米飯重
量の０．５％以下である請求項１記載の包装無菌米飯。2. The packaging according to claim 1, wherein the bound lipid content in the cooked rice is 0.3% or less of the weight of the cooked rice and the total lipid content in the cooked rice is 0.5% or less of the weight of the cooked rice. Sterile cooked rice.
量の０．１〜５％含まれる請求項１又は２記載の包装無
菌米飯。3. The packaged sterile cooked rice according to claim 1, wherein the cooked rice contains a heat-resistant antioxidant in an amount of 0.1 to 5% by weight of the cooked rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26604599A JP3975035B2 (en) | 1999-09-20 | 1999-09-20 | Packaging aseptic cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26604599A JP3975035B2 (en) | 1999-09-20 | 1999-09-20 | Packaging aseptic cooked rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001086947A true JP2001086947A (en) | 2001-04-03 |
| JP3975035B2 JP3975035B2 (en) | 2007-09-12 |
Family
ID=17425639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26604599A Expired - Fee Related JP3975035B2 (en) | 1999-09-20 | 1999-09-20 | Packaging aseptic cooked rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3975035B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194333A (en) * | 2003-12-26 | 2005-07-21 | Toyobo Co Ltd | Polyester container |
| JP2005194331A (en) * | 2003-12-26 | 2005-07-21 | Toyobo Co Ltd | Polyester sheet and heat-resistant polyester container made of the same |
| JP2013240298A (en) * | 2012-05-21 | 2013-12-05 | Toyo Rice Co Ltd | Sterile boiled rice |
| JP2014176396A (en) * | 2014-07-02 | 2014-09-25 | Toyo Rice Co Ltd | Aseptic rice |
-
1999
- 1999-09-20 JP JP26604599A patent/JP3975035B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005194333A (en) * | 2003-12-26 | 2005-07-21 | Toyobo Co Ltd | Polyester container |
| JP2005194331A (en) * | 2003-12-26 | 2005-07-21 | Toyobo Co Ltd | Polyester sheet and heat-resistant polyester container made of the same |
| JP2013240298A (en) * | 2012-05-21 | 2013-12-05 | Toyo Rice Co Ltd | Sterile boiled rice |
| JP2014176396A (en) * | 2014-07-02 | 2014-09-25 | Toyo Rice Co Ltd | Aseptic rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3975035B2 (en) | 2007-09-12 |
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