JP2004000165A - Prime of sekihan and method for preparing sekihan - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a stock of 'Sekihan' (rice cooked with red beans) with which the rice cooked with red beans having good appearance and containing high levels of nutrients and physiologically active ingredients can be conveniently cooked, and to provide a method for preparing the rice cooked with red beans. <P>SOLUTION: This stock 11 of the rice cooked with red beans comprises the red beans 13, granules 14 of a broth of the red beans, and rice. In this case, the rice is 'Musenmai' (bran-eliminated wash-free rice) 12, and the stock 11 of the rice cooked with red beans is packaged in a fixed amount in a package 15. Thus, the stock 11 of the rice with red beans can be supplied in an all-in-one form in which all the ingredients are contained in the package 15. Therefore, in cooking, the stock of the rice with red beans can be very conveniently placed in a cooker by merely opening the package. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a raw material of red rice, which has a good appearance and is rich in nutrients and physiologically active ingredients, and a method of cooking red rice. More specifically, the present invention relates to an all-in-one mode in which red rice is put into a package at once, and relates to an invention of red rice ingredients and a method of cooking red rice, which can cook red rice very easily.
[0002]
Problems to be solved by the prior art and the invention
Red rice is a form of rice food, and has been eaten in places such as celebrations, and as such, colorful rice is preferred as the name red rice. Usually, such red rice is made from rice (sticky rice) and red beans. Then, if you cook raw red beans with rice, the red beans will remain solid, so the red beans are boiled in advance, and the cooked red beans and the broth of red beans are cooked together with the rice to adjust the texture of the red beans. At the same time, rice is colored and red rice is cooked. This method of cooking red rice is traditional.
[0003]
However, red rice colored only with red beans and its broth is insufficient in redness, and in order to improve redness of red rice, commercially available red rice is made of a natural colorant (a material other than red beans). ) Or synthetic colorants are generally used. These coloring agents are required to be displayed on packaging containers and the like, and cooked red rice has an unnatural color, which gives a bad impression on health. In order to improve redness, it is conceivable to increase the amount of red beans in red rice. However, modern eating habits limit red beans to about 20% of rice. Beans) are expensive as called red diamonds by those skilled in the art.
[0004]
Furthermore, when cooking red rice, it is cumbersome and cumbersome to prepare and cook separately the above-mentioned ingredients such as red bean and broth other than rice, so that it is easy to cook red rice. It has been desired to provide household and commercial red rice materials that can be used.
[0005]
The present invention has been made in order to solve the above-described problems, and provides a red rice material that is a raw material of red rice that looks very good and looks delicious, and is further packaged in a package. The present invention provides an all-in-one mode that is used for cooking red rice and a method for cooking red rice, which makes it possible to cook red rice very easily.
[0006]
[Means for Solving the Problems]
The red rice ingredient of the present invention that solves the above-mentioned problems is characterized by comprising red beans, granules made of red bean juice, and rice.
[0007]
According to the present invention, since there is a limit in increasing red beans (maruto), which is a raw material for red rice, the broth is processed into granules (dry products) and added to separately increase the broth made from red beans. As a result, the cooked red rice has a natural redness unique to red beans and has a sufficient appearance. Furthermore, the red rice cooked from the red rice contains more nutrients and physiologically active substances than ordinary red rice.
[0008]
In the red rice ingredient of the present invention, the rice is preferably unwashed rice, and the red rice ingredient is preferably packaged in a predetermined amount in a package.
[0009]
According to the present invention, since unwashed rice is used, there is no need to beat the rice, and the red beans are pre-processed in accordance with the rice cooking conditions. Since it can be put in and cooked, it becomes possible to cook red rice very simply as in the case of cooking normal unwashed rice. Further, since the present invention has an all-in-one mode in which the rice is put in a package at a time, it is possible to open the rice in a package for each packaged bag and put it into a cooker for cooking. . As a result, even if the amount of cooking is different, the ratio of granules consisting of red beans and broth of red beans and non-washed rice does not change, and red rice with a uniform ratio of red beans is always cooked in a very uniform color. There is an advantage that can be.
[0010]
In addition, in this invention, it can also be set as the aspect which comprised the red bean paste from red beans and the granules which consisted of the broth of red beans. By cooking such red rice ingredients together with rice, red rice can be easily cooked.
[0011]
In the red rice ingredient of the present invention, it is preferable that the granules are prepared from lactose, starch, trehalose and red bean juice. According to the present invention, the color and taste of the broth of red beans are kept good, and granules containing nutritive values such as physiologically active ingredients of red beans are produced. In this case, red rice with good color, texture and taste can be provided.
[0012]
The granules of the present invention that solve the above-mentioned problems are characterized in that they are made from lactose, starch, trehalose and red bean juice. ADVANTAGE OF THE INVENTION According to this invention, the color and taste of boiled red bean are kept good, and granules containing nutritive values such as physiologically active components of red bean are produced. The granules can be used for the above-mentioned red rice powder.
[0013]
The method of cooking red rice according to the present invention that solves the above-mentioned problem is as follows: red beans, granules composed of broth of red beans, and non-washed rice are put into a cooker together with a predetermined amount of water and heated under normal rice-washed rice cooking conditions. It is characterized by cooking.
[0014]
According to the invention of this cooking method, it is not necessary to beat rice, so that the granules consisting of red beans and the broth of red beans, red rice ingredients consisting of unwashed rice, and water are put together in a cooker and cooked by heating. can do.
[0015]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention is a red rice ingredient composed of red beans and granules composed of red bean juice and rice.
[0016]
(Rice)
For the rice, non-washed sticky rice is used. Unwashed rice is rice that can be cooked by adding it to a rice cooker and adding water to it.It is manufactured by leaving the umami components of rice as much as possible and completely removing the bran in the unwashed rice production line of a rice mill. ing. In addition, the method of making unwashed rice is not limited to such a method. By using non-washed glutinous rice, the red rice ingredient can be made into an all-in-one mode described later, and a red rice ingredient that can be easily cooked is provided.
[0017]
(Red beans)
As the red beans, general red beans (refer to those having a shape called whole beans or whole grains) are used, but red miscellaneous grains, which are substitutes for red beans such as sasa beans, may be used. Sasa beans are hard to crack even after cooking red rice (in the Kanto region, cracks in red beans tend to be disliked as cuts) and are cheaper than red beans, so they are sometimes preferred.
[0018]
Red beans are pre-processed (special drying process) so that they are cooked under the same conditions as rice. As a pretreatment of the red beans, a method such as freeze-drying (freeze-drying) and vacuum fry are employed. As the red beans, those that have been sufficiently dried to maintain the quality of all-in-one red rice with non-washed rice as a main raw material and to prevent the growth of mold and bacteria are used.
[0019]
The red beans pre-treated in this manner constitute red rice ingredients together with granules made of rice and red bean juice, and red rice can be cooked deliciously and with good texture under the rice cooking conditions. In addition, it is not impossible to use red beans which have not been pre-processed as a raw material of red rice, depending on the taste of the texture.
[0020]
(Granules)
Boiled red bean juice cannot be stored in an all-in-one form in a liquid state, and is therefore granulated and used. Therefore, the granules are obtained by using the broth of red beans as a raw material and by the granulation step. When the granules are cooked together with rice and red beans (maruto), the amount of broth of red beans is increased, so that red rice, which is a natural red color unique to red beans, is provided. As described above, since the granules function as a coloring material for red rice, it is not necessary to use commercially available natural coloring agents (consisting of ingredients other than red beans) and synthetic coloring agents. It has a high appeal as a health food. In other words, by using granules made of red bean broth, consumers who care about their health can rest assured that they are not obligated to label raw materials as a coloring agent when selling red rice ingredients or red rice cooked from this. It can be purchased and in this regard the present invention is superior to commercial products.
[0021]
The granules are less likely to be in powder form, and preferably have a particle size considering the appearance. If the broth becomes powdered, the red powder will adhere to the rice in the package and become reddish when the red rice powder is used in an all-in-one mode, impairing the appearance of red rice powder and reducing its value as a product. It becomes. Also, granules are easier to measure than powders, and can increase compounding accuracy.
[0022]
In addition, a mode in which the broth of red beans is separately packaged with rice and red beans is also conceivable, and it is actually sold on the market. However, the packaging cost is high, and there is also the trouble of opening each of them. It is not desirable to pour water into some consumers, because some consumers may feel uncomfortable.
[0023]
As the red beans used as the raw material of the broth for granules, the above-mentioned salad beans are used in addition to general red beans (any kind is not required). This red bean is different from the red bean (maru bean) used for the above-mentioned red rice, and non-standardized products can be used, so that material costs can be reduced.
[0024]
Azuki beans are rich in nutrients and extremely beneficial health bioactive ingredients, specifically, polyphenols, saponins, anthocyanins, iron, water-soluble dietary fiber resistant starch, vitamin B1, and the like. In the Sekihan source of the present invention, in addition to red beans rich in such nutrients and bioactive ingredients, boiled juice sufficiently containing the same components is contained as granules. Is extremely rich in the nutrients and physiologically active ingredients. For this reason, beneficial nutrients and healthy bioactive ingredients can be supplied to a person who eats red rice in an extremely rational and simple manner.
[0025]
Granules are produced by adding an intermediate substance to granulated red bean juice for granulation and granulating. With the added intermediate substance, granulation of the broth of red beans can be appropriately performed. Lactose, starch, and trehalose are used as intermediates.
[0026]
Lactose (lactose) is used to solidify the granules. Starch is used to adsorb physiologically active ingredients in boiling water to granules.
[0027]
Treha sugar, also called trehalose, is a non-reducing disaccharide in which two molecules of D-glucose are linked by 1,1. Treha sugar has three types of isomers having a binding form of α, α-, α, β-, β, β-, and α-α forms exist naturally (α-D-glucopyranosyl α-). D-glucopyranoside). Treha sugar is produced by, for example, liquefying a starch as a raw material, making its terminal into a trehalose structure, and cleaving the terminal disaccharide of the starch.
[0028]
Treha sugar plays a role of a coating on granules, and confine the physiologically active components of the red beans in the granules together with the taste of the broth of the red beans. Treha sugar is a white crystalline powder, and has the advantage that it does not become colored when the red bean juice is granulated and does not discolor even if it is heated in the granulation step. Treha sugar also prevents aging of the starch in the granules and can maintain the quality of the granules for a long time. Furthermore, since trehal sugar itself is digested and absorbed in the small intestine and becomes a nutrient source for the human body, red rice cooked from red rice ingredients containing these granules has a higher nutritional value. As described above, treha sugar has an effect of keeping the color and taste of red rice good and making the red rice delicious by using it in granules.
[0029]
In addition, when making granules, when using white sugar or granulated sugar, which are saccharides like treha sugar or the like, there are the following problems. First, in the step of mixing and stirring the liquid to be granulated and white sugar or granulated sugar, these sugars dissolve and the mixture becomes sticky, and the mixture is put into a granulator and granulated. Heated in the process, it becomes a connected shape like fine noodles instead of a granular shape. Furthermore, in the step of drying the granules with hot air, the white sucrose and the granulated sugar are dissolved by heat, so that no granules are formed.
[0030]
Therefore, red bean juice granules that can solve the above-mentioned problems in the granulation step are used as the red rice powder of the present invention. Also, the granules need to be firmly finished so as to prevent the granules from shattering due to friction between the rice and the granules during transportation of the red rice material. Here, granules produced using the broth of adzuki beans, lactose and starch are formed firmly, but have poor solubility in water. In addition, even if an attempt is made to produce granules using only red bean juice and starch, the granules cannot be formed into granules.
[0031]
Therefore, the red bean broth granules of the present invention are hardened by using red bean broth, lactose and starch, and furthermore, by using trehal sugar, the granules are disintegrated from the inside in water during the cooking of red rice and dissolved. And good dispersibility. In addition, in the case of this red bean broth granule, when red rice is used in an all-in-one mode, even if the granule is in contact with rice for a long period of time, water is transferred from the rice to the granule, and it is not broken. .
[0032]
Next, the mixing ratio of the raw material of the granules composed of the broth of red beans will be described. The mixing ratio of the raw materials of the granules is not particularly limited, but is preferably in the range described below. Lactose is added in an amount of about 1 to 30 parts by mass based on 100 parts by mass of azuki bean juice as a raw material. Starch is added in an amount of about 1 to 50 parts by mass based on 100 parts by mass of azuki bean juice as a raw material. Treha sugar is added in an amount of 1 to 20 parts by mass with respect to 100 parts by mass of azuki bean juice as a raw material. When the components of lactose, starch, and trehalose are less than these ranges, the above effects may not be sufficiently obtained.
[0033]
Lactose, starch, as described above, the broth of red beans when blending trehalose is usually used in the same manner as the broth of red beans used when cooking red rice. There is no particular limitation.
[0034]
Such granules made of red bean broth are not easily shattered in the transportation process even if they are packaged and distributed with red beans and unwashed rice. It is manufactured to have good size and hardness with good design. Further, granules made of broth of red beans are manufactured so as to have a size and hardness that are easy to dissolve and disperse in water when red rice is cooked.
[0035]
Also, granules produced from lactose, starch, trehalose and red bean juice do not absorb the water of rice, and thus can be suitably used as an all-in-one red rice ingredient. The granules are then dissolved in water as described above to color the rice well and impart red bean taste to the rice.
[0036]
(Red rice)
Akahinomoto is composed of granules consisting of red beans and broth of red beans and rice. According to such red rice ingredients of the present invention, cooked red rice has a sufficient natural redness, has no color unevenness, and has a natural color, so it looks very good in appearance and looks delicious. It is rich in bioactive ingredients.
[0037]
In addition, when cooking red rice using this red rice ingredient, rice is unwashed and does not need to be skipped, so there is no need for any preparation such as boiling red beans, making it easy to cook red rice. it can.
[0038]
The mixing ratio of red beans and rice in the red rice is not particularly limited, and may be the same as the mixing ratio when cooking normal red rice.
[0039]
In addition, when the rice is ordinary glutinous rice, it is put into a cooker and the granules consisting of the soybeans, red beans (maru beans) and red bean juice, and cooked under the rice cooking conditions. Delicious red rice can be provided easily. In this case, it is possible to use a red rice powder composed of granules made of red beans (maru beans) and red bean juice, and a mode in which such red rice powder is packaged.
[0040]
(Wrapped red rice)
In the present invention, as shown in FIG. 1, granules 14 composed of red beans 13 and red bean juice and red rice ingredients 11 composed of non-washed rice 12 are packaged in a predetermined amount and a predetermined ratio in a package 15, It is considered to be an all-in-one mode in which the components are put together.
[0041]
Such all-in-one red rice ingredients are extremely advantageous in terms of simplicity of use and economy, as compared to those packaged for each material, and it is particularly preferable to use small units. . In other words, by setting the red rice powder in an all-in-one mode, the user can cook red rice very easily using the red rice powder of the present invention. In addition, in the case of aging, individual diet, and dual working, which are preferred in the modern era where many people work together, red-boiled rice in an all-in-one mode is particularly cost-effective. Excellent in terms of surface. When a small amount of individual wrapping is used for each material, a plurality of small wrappings are required, and the cost of the wrapping material and wrapping work is increased, and mass productivity is reduced.
[0042]
According to the packaged red rice material 11, since the material is supplied at a fixed rate, it is possible to open each packaged bag and put them into the cooker, and to add a predetermined amount of water and Since they can be cooked together, even if the amount of cooking is different, the ratio of the granules 14 made of the red bean juice and the unwashed rice 12 does not change, and the red beans always have a uniform color and a uniform ratio. There is an advantage that the red rice contained can be cooked very easily. In addition, it is simple because there is no need to measure and input each material. The certain ratio here is not particularly limited, and is usually appropriately selected within the range of the ratio of the ingredients when cooking the red rice.
[0043]
The packaging body 15 can be provided with a water volume scale corresponding to the amount of red rice seed 11 to be put into the cooking device. The water volume scale is arbitrarily displayed so as to correspond to the amount of packaged red rice powder 11. With such a package 15, the amount of water corresponding to the amount of red rice powder 11 can be easily and reliably measured anywhere. As a result, a predetermined amount of water can be put into the cooker, so that delicious red rice can be cooked. Moreover, since the braid is not attached to the package 15 containing the unwashed rice, the package 15 can be used as a measuring container as it is.
[0044]
(How to cook red rice)
In the method for cooking red rice according to the present invention, red beans, granules made of broth of red beans, and non-washed rice are put into a cooker together with a predetermined amount of water, and cooked under the conditions of non-washed rice.
[0045]
The red beans, granules composed of red bean juice, and non-washed rice are the same as those described above, and the predetermined amount of water is determined according to the red rice to be cooked.
[0046]
As shown in FIG. 2, the red rice cooked by such a method can be red rice 21 in which both red beans 23 and rice (rice) 22 are sufficiently heated, cooked in a delicious state, and have a good texture. It becomes good red rice 21. The red rice 21 is extremely rich in nutrients and physiologically active ingredients, and is beneficial to the human body and healthy.
[0047]
【The invention's effect】
As described above, according to the red rice ingredient of the present invention, the red rice after cooking has a sufficient natural redness, has no color unevenness, and has an extremely good appearance. Furthermore, the red rice cooked from the red rice is rich in nutrients and physiologically active ingredients.
[0048]
According to the red rice ingredients packaged in the package of the present invention, the red rice ingredients can be put into a cooker as it is together with a predetermined amount of water and cooked without breaking the rice. It is possible to cook red rice very easily as in the case of cooking normal non-washed rice without the hassle of weighing and feeding the material. In addition, these ingredients do not have to be separately packed in small sachets, making them easy to manufacture and reducing the resources, packaging and packaging costs of such sachets. is there. Further, the red rice flakes thus packaged have high commercial value because the red rice flakes themselves have a good appearance. Further, according to the present invention, the all-in-one mode in which the red rice ingredients are put into the package at once is provided, so that the red rice ingredients are opened for each package, put into the cooking device, and cooked. can do. As a result, even if the cooking amount is different, the ratio of granules consisting of red beans and red bean juice and unwashed rice does not change, and red rice containing red beans with a uniform color and a uniform ratio is always cooked very easily. There is an advantage that can be.
[0049]
According to the red bean paste of the present invention, which is composed of red beans and granules made of red bean juice, cooked rice together with rice makes it possible to easily cook red rice. It has a good appearance and is rich in nutrients and the like, similar to the above-mentioned one made of red rice.
[0050]
According to the red rice powder of the present invention, the granules are made from lactose, starch, trehalose and red bean juice, so that the color and taste of the red bean juice can be kept good and the physiological properties of red beans can be maintained. It becomes a raw material of red rice having granules rich in nutritive value such as active ingredients. For this reason, when the red rice ingredients containing these granules are cooked, red rice with good color, texture and taste can be provided.
[0051]
Further, according to the granules of the present invention, since the granules of the present invention are made from lactose, starch, trehalose and red bean broth, the color and taste of the red bean broth can be kept good, and the nutritional value of the physiologically active components and the like of red beans can be obtained. Can be provided. These granules can be suitably used for the above-mentioned red rice material.
[0052]
ADVANTAGE OF THE INVENTION According to the cooking method of red rice of this invention, there is no need to boil red beans or beat rice, and it is possible to cook red rice very easily. In addition, red rice cooked by this method is cooked in a natural red color and is appetizing, and contains abundant nutrients and bioactive ingredients. Will also be useful.
[Brief description of the drawings]
FIG. 1 is an explanatory view showing an example of a red rice ingredient of the present invention.
FIG. 2 is an explanatory diagram showing an example of red rice cooked according to the present invention.
[Explanation of symbols]
11 Red rice 12 Non-washed rice 13 Red beans 14 Granules made of red bean juice 15 Packaging 21 Red rice 22 Rice (rice)
23 red beans

Claims (6)

Red rice, characterized by red beans, granules made of red bean juice, and rice. 2. The red rice ingredient according to claim 1, wherein the rice is unwashed rice, and the red rice ingredient is packaged in a predetermined amount in a package. Red rice ingredients characterized by being composed of red beans and granules consisting of red bean juice. 4. The red rice ingredient according to claim 1, wherein the granules are made from lactose, starch, trehalose and red bean broth. 5. A granule comprising azuki bean juice, which is made from lactose, starch, trehalose and azuki bean juice. A method for cooking red rice, comprising adding red beans, granules made of red bean juice, and unwashed rice to a cooker together with a predetermined amount of water, and cooking the cooked rice under the conditions of unwashed rice.

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