JP2002065182A - Liquid food based on rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid food based on rice, having a smooth drinking feeling which is the characteristic of the liquid food, and simultaneously having the texture peculiar to the rice. SOLUTION: This fluid food based on the rice is characterized in that a homogenized fluid composed of a main raw material of a pulverized product of swelled rice is heat-sterilized and packaged in a container.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a novel rice-based liquid food.

[0002]

2. Description of the Related Art Conventionally, sick people who are difficult to chew,
Alternatively, various types of liquid foods have been developed for nutritional supplementation to patients and the like whose physical strength has decreased after surgery. These liquid foods are generally high-calorie, high-protein liquid foods that contain edible fats and oils and protein raw materials for the purpose of nutritional supplementation, etc., and are homogenized to facilitate digestion and absorption and tube administration. It is a liquid. However, the above-mentioned conventional liquid food uses milk protein as a protein raw material, and therefore, there are many uniform foods such as flavored milk. Under such circumstances, in Japan, where rice is a staple food, the emergence of a rice-flavored liquid food has been desired by hospital personnel and the like. However, it is difficult to obtain a food that has a simple drinking mouth, which is a characteristic of liquid food, and at the same time tastes unique to rice, even if a liquid food is simply made as a raw material. This is because rice contains starch as a main component, and has a property of becoming dolly when it is gelatinized under high moisture.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a rice-based liquid food which has a smooth mouth and at the same time has a unique taste of rice.

As a result of various trials and errors, the present inventors have found that after expanding rice with an extruder, the intended purpose can be achieved by using ground rice powder. The present invention has been completed based on
The purpose is (1) a liquid liquid based on rice, characterized in that a liquid mainly composed of a pulverized product of puffed rice is heat sterilized and packed in a container, and (2) pulverization of puffed rice with respect to a liquid food. (1) a rice-based liquid food containing 3 to 18%, preferably 5 to 15% of a liquid food, and (3) a viscosity of the liquid food at 70 ° C. of 3
It is achieved by the rice-based liquid food of (1) or (2), which is 0 to 300 mPa · s, preferably 50 to 160 mPa · s.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “% by mass”. The pulverized product of puffed rice which is the main raw material in the rice-based liquid food of the present invention refers to, after keeping rice excluding paddy at a high temperature and a high pressure for a short time, immediately return to a normal temperature and a normal pressure to expand the rice. This pulverized rice is pulverized into powder. As a specific condition of the expansion, rice is heated at an ambient temperature of 130 to 400 ° C.
While heating in a closed room, the pressure in the room is 5-60MP
After holding at 10a for 10 to 20 seconds, it is preferable to immediately return to normal temperature and normal pressure, and a twin-screw extruder may be used as the apparatus. The rice used for puffing may be brown rice or white rice, but brown rice is richer in vitamins, proteins and minerals than white rice. Therefore, it is desirable to use brown rice in the present invention.

In the liquid food of the present invention, the pulverized product of expanded rice is used as a main raw material in order to obtain a rice-based liquid food having a smooth drinking mouth and a unique taste of rice. In order to obtain such a liquid food, a pulverized product of expanded rice is used for the liquid food as a main raw material, as shown in the test examples described below.
18%, preferably 5 to 15%. From the viewpoint of the viscosity of the liquid food at 70 ° C., 30 to 300 mPa · s, preferably 50 to 160 m
Pa · s. Here, the viscosity of 70 ° C. is used as an index. Generally, a liquid food containing rice as a main ingredient is heated and served like cayu, and in fact, the rice-based liquid food of the present invention is This is because when heated to about 70 ° C, the unique taste of rice is enhanced. In addition, when the pulverized product of the expanded rice is too small (the viscosity of the liquid food is too low), the liquid food does not have the unique taste of rice, and too much (the viscosity of the liquid food is too high), It is not preferable because the mouth is deteriorated and the properties as a liquid food are lost.

The rice-based liquid food of the present invention comprises a liquid food 1 in addition to the above-mentioned pulverized rice, in order to balance nutrition.
2 g of protein, 2 g of fat, 5 g of sugar, 1 g of sugar per 100 g
0 to 20 g, calorie 80 to 150 kcal
A protein raw material, a fat raw material, and a saccharide raw material are blended, and as other desired raw materials, seasonings such as salt and sodium glutamate, flavors such as flavors, and nutritional enhancers such as vitamins are blended.

In order to produce the rice-based liquid food of the present invention,
After thoroughly mixing the above raw materials with a mixer or the like, the mixture is homogenized in a homogenizer. Then, the liquid material obtained by homogenization is filled and sealed in a heat-resistant container, sterilized by heating, and then cooled to obtain a target product. The target product can also be obtained by aseptically filling and sealing a liquid material homogenized by the aseptic sterilization filling method by heat sterilization, and then aseptically filling the liquid.

Hereinafter, examples and test examples of the present invention will be described.

Example 1 (1) Preparation of pulverized pulverized rice Brown rice was extruded with a twin-screw extruder (screw rotation speed: 11).
0 rpm, barrel temperature 70 ° C) and pressure 10MP
The raw material was heated and kneaded in a, and then the kneaded raw material was extruded from a hole having a diameter of 2 mm provided in a die portion of the extruder to obtain a bar-shaped expanded rice. Then, the expanded rice was pulverized by a pulverizer to obtain a pulverized product (rice flour). (2) The following raw materials were prepared. Rice flour produced in (1) 10% Dextrin 7% Rapeseed oil 3% Dried egg white 2% Calcium lactate 0.5% Magnesium chloride 0.2% Vitamin mix 0.1% Japanese style seasoning 0.05% Shimizu Residual total 100% ( 3) Production of liquid food After mixing the raw materials of (2) with a mixer, the mixture was treated at a pressure of 20 MPa with a high-pressure homogenizer to obtain a homogenized liquid. Next, 300 g of the liquid was filled in a 300 cc synthetic resin bag and sealed, and then retort sterilized at 116 ° C. for 30 minutes, and then cooled to produce a rice-based liquid food for bedridden patients. This liquid food contains 3 g of protein, 3 g of fat, and 16 g of saccharide per 100 g and has a calorie of 1
00 kcal.

Example 2 A liquid food was produced in the same manner as in Example 1 except that white rice (rice rice) was used instead of the brown rice used in Example 1, but a rice-based liquid food similar to that of Example 1 was obtained. Was done.

[0011]

Test Example Test Example 1 The following samples were prepared. Inventive product: back-packed rice-based liquid food obtained in Example 1 Comparative product (1): Example except that ground product of brown rice was used instead of pulverized product of expanded rice of Example 1 (1) Back-packed rice-based liquid food prepared with the same composition and the same manufacturing method as in Comparative Example 1 Comparative product (2): After roasting brown rice (at 150 ° C. for 10 minutes) in place of the pulverized expanded rice of Example 1 (1) Except for using the pulverized pulverized product, back-packed rice-based liquid food prepared by the same formulation and the same manufacturing method as in Example 1 After heating each sample to 70 ° C. and measuring the viscosity,
Immediately sampled and observed the mouth and taste, Table 1
Was obtained.

[0012]

[Table 1] From Table 1, it can be understood that the invention product has a smooth mouth and has a unique taste of rice.

Test Example 2 The same composition and the same production method as in Example 1 were used, except that the pulverized product of the puffed rice of Example 1 (1) was adjusted to the amount shown in Table 1 with respect to the liquid food. 6 kinds of back-stuffed rice-based liquid foods having different blending amounts. For each sample,
When the same test as in Test Example 1 was performed, the results in Table 2 were obtained.

[0014]

[Table 2] From Table 2, 4-18 pulverized puffed rice was used for the liquid food.
%, Desirably 5 to 15%, it can be understood that a rice-based liquid food with good taste and taste can be obtained. Further, it can be understood that the same rice-based liquid food can be obtained if the viscosity at 70 ° C. is 30 to 300 mPa · s, preferably 50 to 160 mPa · s.

[0015]

As described above, the rice-based liquid food of the present invention has a smooth mouth and is not only suitable as a liquid food, but also has a unique taste of rice. It satisfies the taste.

Claims (3)

[Claims] 1. A rice-based liquid food, characterized in that a homogenized liquid containing a ground material of expanded rice as a main raw material is heat-sterilized and packed in a container. 2. A pulverized product of puffed rice is 4-1 to liquid food.
The rice-based liquid food according to claim 1, which is blended in an amount of 8%, preferably 5 to 15%. 3. The viscosity of a liquid food at 70 ° C. is 30 to 3
The rice-based liquid food according to claim 1 or 2, wherein the liquid meal is 00 mPa · s, preferably 50 to 160 mPa · s.