JP2004065258A - Packed rice containing konnyaku - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a long life food product containing Konnyaku (devil's tongue) and rice, packaged in a sterilized pack and causing no desiccation of the rice due to syneresis of the Konnyaku even when preserved for a long term at room temperature. <P>SOLUTION: The long life food product packaged in the sterilized pack comprises a starch-containing Konnyaku and the rice, wherein starch content in the starch-containing Konnyaku is 5-10 pts. wt. per 1 pt. wt. glucomannan content, starch content in the starch-containing Konnyaku is 12-27 wt.% and water content in the starch-containing Konnyaku is 67-83 wt.%. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention has no texture due to water separation even after long-term storage at room temperature, and has a texture equivalent to that immediately after cooking or steaming. And aseptically packed cooked rice.

In recent years, an increasing number of people are becoming obese, diabetic, etc. due to excessive intake of energy. These people are required to reduce their energy intake. It is often required to reduce the intake of cooked rice, which is a staple food, in order to reduce energy intake. However, if the amount of cooked rice is reduced, it will be difficult to obtain satisfaction when eating. As a result, these people sometimes consume excessive amounts of cooked rice in order to obtain satisfaction during eating.

蒟 蒻 is a low-energy food material that is used as a diet food material to prevent obesity. A rice-like mixed food obtained by forming rice cake into rice grains and mixing it with rice to cook rice is low energy compared to pure rice without rice cake. Therefore, a rice-like mixed food containing rice grain-sized rice cake and cooked rice has been developed.

However, such rice-like mixed foods including rice-sized rice cakes and cooked rice have various problems due to the unique texture, flavor and characteristics of rice cakes. The quality of such mixed foods is inferior compared to cooked rice. Therefore, various techniques have been developed in order to obtain a mixed rice-like mixed food having a quality comparable to that of cooked rice.

There is also a problem with aseptically packed cooked rice-like foods. For example, assorted rice-like foods that can be stored for a long time at room temperature (retort cooked rice-like foods, aseptic rice-like foods) (Also referred to as food), water separation from the grains occurs over time, and moisture moves to the cooked rice (water separation means that water is partially or completely lost from the grains). Therefore, when rice-like foods containing rice cakes and rice are stored for a long period of time (especially for more than one month), the rice cake-like foods become dry and crunchy. There is a problem that a sense of incongruity with the feeling occurs.

Japanese Patent No. 2880873 (Patent Document 1) describes a rice granular low-calorie food. This patent states that rice-like low-calorie foods containing glucomannan, starch, dietary fiber, alginic acid and carrageenan are not destroyed when frozen and can impart freezing tolerance, and after mixing with cooked rice It is described that even if stored for one day in a moisturizer, there is no squeeze (water separation). However, water separation during freezing and water separation when stored in a sterile pack for a long period (one month or more) are completely different phenomena. When freezing the kites, the water in the kites freezes and becomes ice crystals. When water becomes an ice crystal, the volume increases (expands) as compared with that before freezing. Therefore, the formation of the ice crystal destroys the structure of the eyelid around the ice crystal. When the tissue is destroyed, water in the tissue is easily moved out of the tissue. Therefore, when the ice crystals in the cocoon are melted during thawing, water separation becomes easier as compared with the case where the ice crystals are not frozen. This patent states that there is no water separation by preventing tissue destruction due to ice crystals.

On the other hand, water separation during long-term storage, unlike water separation during freezing, is thought to be caused by moisture transfer from rice cake to cooked rice due to the difference in osmotic pressure between rice cake and cooked rice. Since water separation during long-term storage is a phenomenon in which water gradually moves over time, it is different from the former water separation due to tissue destruction.

Japanese Utility Model Registration No. 3083248 (Patent Document 2) describes a rice cooking aseptic package containing rice cake. This publication describes that when rice and rice cake are cooked together, they are separated into two layers of rice grains and rice grains and have no commercial value. For this reason, this utility model describes an aseptic pack containing a food that has a rice cake-like food that has been separated into two layers of rice grains and rice grains in a cooked state to give a fluffy feeling. The bag used here is not specially devised. That is, a normal bag is used. The water content of rice bran is usually about 97% by weight, and when rice-like foods stored in sterile packs obtained using such a high water content rice cake are stored for a long period of time, there is always a problem that the water will be loosened. There is a point.

Japanese Patent Publication No. 05-53461 (Patent Document 3) and Japanese Patent Publication No. 05-53462 (Patent Document 4) are obtained by mixing a hydrolyzed swine powder, gelatinized starch and fiber, respectively. A gel-like food material and a gel-like product obtained by mixing a hydrolyzed swine powder, a cellulose starch complex, and a gelatinized starch are described. These patents are intended to provide a low-energy food having a texture different from that of conventional koji foods and having a texture and taste equivalent to that of cooked rice. The gel-like material contained in this food has a moisture content of 85 to 95% and a high moisture ratio, so that there is a large difference in moisture content with cooked rice, and moisture migration due to osmotic pressure tends to occur.

Japanese Patent Publication No. 03-70461 (Patent Document 5) relates to a dried gel containing starch and konjac mannan as main components. A dried gel obtained by freezing and hot-air drying a sol obtained by heating an aqueous dispersion sol containing 1 part by weight of koji refined powder and 3 to 7 parts by weight of starch can be easily restored with water. By freezing before drying with hot air, the water in the basket freezes and becomes ice crystals. When water becomes an ice crystal, the volume increases (expands) as compared with that before freezing. Therefore, the formation of the ice crystal destroys the structure of the eyelid around the ice crystal. Since this tissue is destroyed and hot-air dried, it is easy for the salmon tissue after drying to take in a large amount of water (described as absorbing about 7 times the maximum weight of water). However, since the structure of the cocoon is destroyed, the water retention capacity of the cocoon is lower than that of the cocoon that does not freeze, and the water is liable to be loosened.

Therefore, it has been demanded to provide a food for long-term storage that includes rice cake and cooked rice in which the rice cake does not become loose due to water separation even when stored at room temperature for a long time.
Japanese Patent No. 2880873 (first page) Utility Model Registration No. 3083248 (Page 2) Japanese Patent Publication No. 05-53461 (first page) Japanese Patent Publication No. 05-53462 (first page) Japanese Patent Publication No. 03-70461 (first page)

The present invention is intended to solve the above-mentioned problems, and a food for long-term storage contained in a sterile pack containing rice cakes and cooked rice that does not cause sag due to water separation even if stored for a long time at room temperature. The purpose is to provide.

As a result of intensive studies to solve the above problems, the inventors of the present invention have a starch content of 5 to 10 parts by weight with respect to 1 part by weight of glucomannan. The moisture content of a starch-containing koji is adjusted to 70-85% by weight, and the starch-containing koji containing the adjusted starch is cooked with rice or steamed and placed in a sterile pack for long-term storage at room temperature. However, the present inventors have found that cooked rice with aseptic packaged rice cake that does not cause rustling due to water separation can be obtained, and based on this, the present invention has been completed.

In the first aspect, the food according to the present invention is a food for long-term storage in an aseptic package, the food containing starch-containing koji and cooked rice, and the starch content in the starch-containing koji is gluco The content of mannan is 5 to 10 parts by weight with respect to 1 part by weight, the starch content in the starch-containing koji is 12 to 27% by weight, and the water content of the starch-containing koji is 67 wt% to 83 wt%. In one embodiment, the starch content in the starch-containing koji may be 16 wt% to 25 wt%.

In one embodiment, the food product may be for storage for more than a month.

In one embodiment, the food product may be for storage for 6 months or more.

In one embodiment, the water content of the cooked rice may be 60 wt% to 74 wt%.

In the first aspect, the food of the present invention is a food for long-term storage placed in a sterile pack, the food containing starch-containing rice cake and cooked rice, and the starch-containing rice cake after one month has passed since the sterile packaging. Has a water content of 67% by weight to 83% by weight.

In one embodiment, the food product may have a water content of 67% to 83% by weight of the starch-containing koji after 6 months have passed since the sterile packing.

In one embodiment, the water content of the cooked rice after one month has passed from the aseptic pack can be 60 wt% to 74 wt%.

In one embodiment, the water content of the cooked rice after 6 months from the aseptic pack may be 60 wt% to 74 wt%.

The food of the present invention is a food for long-term storage that is put in a sterile pack, the food contains starch-containing koji and cooked rice, and the moisture content of the cooked rice after one month has passed after the sterile pack is 60 wt. % To 74% by weight.

In one embodiment, the water content of the cooked rice after 6 months from the aseptic pack may be 60 wt% to 74 wt%.

The production method of the present invention is a method for producing a food for long-term storage placed in an aseptic pack, wherein the method adjusts the water content of starch-containing koji to 70% to 85% by weight, and contains water. A step of obtaining a starch-containing koji that has undergone a quantity adjustment, wherein the starch content when the content of glucomannan in the starch-containing koji is 1 part by weight is 5 to 10 parts by weight A step of cooking or steaming the starch-containing koji with moisture content adjusted together with food ingredients containing rice to obtain a sterile pre-packed food containing starch-containing koji and cooked rice; and this aseptic pre-packed food And a step of obtaining a food for long-term storage in a sterile pack.

In one embodiment, the starch-containing koji before adjusting the water content is a starch-containing koji in a dry state, and the starch-containing koji contains starch, glucomannan and sugar, The starch content is 5 to 10 parts by weight with respect to 1 part by weight of glucomannan, and the starch content in the starch-containing koji is 31 to 47% by weight. The sugar content in the soot-containing koji may be 38 wt% to 64 wt%, and the water content in the starch-containing koji may be 1 wt% to 20 wt%.

In one embodiment, the rice is pre-soaked in water, and the weight of the soaked rice is 30 to 400 parts by weight with respect to 100 parts by weight of the starch-containing rice cake with the moisture content adjusted. possible.

The starch-containing koji of the present invention is a starch-containing koji in a dry state, and the starch-containing koji contains starch, glucomannan and sugar, and the starch content in the starch-containing koji is the glucomannan content. 5 parts by weight to 10 parts by weight with respect to 1 part by weight, the starch content in the starch-containing koji is 31% by weight to 47% by weight, and the sugar content in the starch-containing koji is 38% by weight % To 64% by weight, and the water content in the starch-containing koji is 1% to 20% by weight.

The starch content in the starch-containing koji is 5 to 10 parts by weight with respect to 1 part by weight of the glucomannan, and the water content of the starch-containing koji is adjusted to 70 to 85% by weight. By cooking or steaming the later starch-containing rice cake with rice and putting it in a sterile pack, even if stored for a long period of time at room temperature, a rice cake containing sterile packed rice cake that does not cause looseness due to water separation is obtained.

Hereinafter, the present invention will be described in detail.

<Ingredients for food for long-term storage in sterile packs>
The food for long-term storage of the present invention contains starch-containing koji and cooked rice.

In this specification, “food for long-term storage” refers to food intended to be stored for one month or longer. The food for long-term storage is preferably 2 months or more, more preferably 3 months or more, further preferably 4 months or more, more preferably 5 months or more, further preferably 6 months or more, more preferably 7 months or more, and further preferably It is intended to be stored for 8 months or more, more preferably 9 months or more, more preferably 10 months or more, more preferably 11 months or more, more preferably 1 year or more, more preferably 2 years or more, more preferably 3 years or more. Food.

(1) Starch-containing rice cake:
In the present specification, “starch-containing soot” refers to a solid containing starch and glucomannan. In one solid, starch and glucomannan coexist. Usually, starch and glucomannan are integrated, and starch and glucomannan are not separated by light stimulation such as shaking. In starch-containing soot, starch and glucomannan probably have a structure in which starch is uniformly dispersed in the network structure of glucomannan, but the present invention is not limited to this theory.

The starch-containing soot is preferably granular. The term “granular” does not mean only a spherical shape, but may include any shape such as a spheroid, a cylindrical shape, a rice granular shape, a plate shape, and a prism. The starch-containing koji preferably has a rice grain shape or a shape similar to rice grain. In the starch-containing koji, the ratio of the longest outer diameter to the shortest outer diameter orthogonal thereto is preferably 5: 1 to 1: 1, more preferably 4: 1 to 1: 1, and still more preferably 3: 1-1: 1. The size of the starch-containing koji can be appropriately set as necessary by those skilled in the art. As for the size of the starch-containing koji in the state after cooking or steaming, the longest outer diameter is preferably 6 mm to 11 mm, more preferably 7 mm to 10 mm, and even more preferably 8 mm to 9 mm. The shortest outer diameter that is orthogonal is preferably 3 mm to 5 mm. The shape and size of the starch-containing koji is preferably the same or similar to the shape and size of rice that is cooked or steamed together. For example, when cooking or steaming with short grain rice such as japonica rice, the shape and size of the starch-containing rice cake is preferably similar to that of the short grain rice. . For example, when cooking or steaming together with a long grain rice such as Indica rice, the shape and size of the starch-containing rice cake is preferably similar to that of the long grain rice.

In addition, the mixture of the granular solid which consists only of starch, and the granular solid which consists only of glucomannan does not correspond to the starch containing rice cake said by this specification.

(1.1 Starch)
The “starch” contained in the starch-containing koji can be any starch known in the art. Examples of starch that can be used include untreated starch and various modified starches. The starch can be a mixture of two or more starches. The starch may be in an ungelatinized state or may be gelatinized. It is preferable that it is not gelatinized.

“Unprocessed starch” is a naturally occurring starch that is processed by processes other than those necessary to separate starch from other components (eg, proteins, lipids, etc.) coexisting in the natural state. It refers to starch that has not been applied. As the untreated starch, any starch that is usually commercially available can be used. Examples of untreated starch include underground starches such as potato starch, tapioca starch, sweet potato starch, and waste starch; ground starches such as corn starch, wheat starch, and rice starch (eg, glutinous rice starch and sticky rice starch).

As the modified starch, any conventionally known crosslinked starch, esterified starch, etherified starch, soluble starch, bleached starch and the like can be used. Various treatments for obtaining a modified starch such as a crosslinking treatment, an esterification treatment, an etherification treatment, a solubilization treatment, and a bleaching treatment can be arbitrarily combined. Any modified starch that has been subjected to a combination of these various treatments can be used in the present invention as long as the object effects of the present invention are obtained.

“Crosslinked starch” refers to a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups in starch and crosslinked within or between starch molecules.

Esterified starch refers to starch with a functional group added to the starch through an ester bond, and etherified starch refers to starch with a functional group added to the starch through an ether bond. Examples of esterified starch include acetyl starch, phosphate starch, succinate starch, carboxymethyl starch, acetate starch, nitrate starch and xanthate starch. Examples of etherified starch include hydroxypropyl starch, hydroxyethyl starch and carboxyethyl starch. Esterified starch and etherified starch can be prepared according to methods known to those skilled in the art.

As the starch contained in the starch-containing koji, potato starch or tapioca starch is particularly suitable.

Starch may be derived from straw. For the purpose of adding starch, flour containing starch may be added. Grain flour refers to a pulverized product of cereal seeds. Examples of such cereal flours include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, sweet potato flour, acne flour, wheat flour, millet flour and the like.

(1.2 Glucomannan)
Glucomannan contained in starch-containing koji is a polysaccharide composed of mannose and glucose. Glucomannan consists of mannose and glucose residues (3: 2) with β1 → 4 bonds. Glucomannan is also called konjac mannan. Glucomannan can be added as any raw material known in the art that contains glucomannan. Examples of raw materials containing glucomannan include purified glucomannan, koji refined powder (also called koji powder), and the like. Refined glucomannan is a powder obtained mainly by removing starch and water from ground ginger, and contains about 90% to about 95% glucomannan in the total weight of the powder. The powder contained. Substances other than glucomannan contained in the purified glucomannan are, for example, about 8% water and about 0.1% protein. Koji refined powder is a powder obtained mainly by removing starch and water from ground ginger, and contains about 80% to about 85% glucomannan in the total weight of the powder. The powder contained. Substances other than glucomannan contained in the koji refined powder are, for example, about 12% moisture, about 3% protein, and about 0.5% lipid. As a raw material for glucomannan, crushed ginger may be used. The raw material containing glucomannan can be prepared according to methods known to those skilled in the art.

The raw material containing glucomannan has a starch content of preferably 5 to 10 parts by weight, more preferably 5 to 8 parts by weight when the content of glucomannan in the starch-containing koji is 1 part by weight. It mix | blends so that it may become.

Neither glucomannan nor starch used to produce starch-containing koji is lost in the process of producing starch-containing koji. Therefore, the amount of starch is preferably 5 to 10 parts by weight, and more preferably 5 to 8 parts by weight, when the amount of glucomannan is 1 part by weight of the raw material used for producing the starch-containing koji. By blending so as to be parts by weight, starch-containing soot having a starch content in the above range can be obtained.

(1.3 moisture)
In the food for long-term storage, the water content of the starch-containing koji is 67 wt% to 83 wt%, preferably 68 wt% to 81 wt%. The moisture contained in the starch-containing koji may be the moisture originally contained in the starch-containing koji material. Moreover, the water added to the raw material containing a glucomannan when manufacturing starch containing koji may be sufficient. Moreover, the water added in order to swell the dry soot containing soot may be sufficient. Moreover, the water added when cooking the swollen starch containing rice cake with the foodstuff raw material containing rice may be sufficient.

The water used when producing the starch-containing koji may be any of soft water, intermediate water and hard water. Hard water refers to water having a hardness of 20 ° or more, intermediate water refers to water having a hardness of 10 ° to less than 20 °, and soft water refers to water having a hardness of less than 10 °. The water is preferably soft water or intermediate water, more preferably soft water.

Water is adjusted to a pH of preferably 5.0 to 9.0, more preferably 6.0 to 8.0, and even more preferably 6.5 to 7.5.

The water used for producing starch-containing koji usually has a water amount of preferably 30 to 50 parts by weight, more preferably 35 to 45 parts by weight, even more preferably when the amount of glucomannan is 1 part by weight. Is blended so as to be 38 to 42 parts by weight.

(1.4 Coagulant)
The starch-containing koji can typically include a coagulant. Examples of the coagulant include calcium hydroxide, sodium carbonate, potassium carbonate and the like. The coagulant is preferably calcium hydroxide.

The coagulant used for producing starch-containing koji usually has an amount of coagulant, preferably 0.01 to 0.08 parts by weight, more preferably 1 part by weight of glucomannan. It is blended so as to be 0.03 part by weight to 0.06 part by weight, more preferably 0.04 part by weight to 0.05 part by weight.

(1.5 Other raw materials)
The starch-containing soot may contain other raw materials as necessary as long as the effect of starch is not disturbed. Other raw materials include oyster shell powder, beef bone powder, and eggshell powder.

(2) Cooked rice:
Cooked rice is cooked or steamed rice. Rice refers to rice seeds from which rice husks have been removed (ie, brown rice) and processed products thereof. Examples of the rice include polished rice, brown rice, germinated rice, and germinated brown rice. The rice is preferably polished rice. The rice may be japonica rice or indica rice. The rice is preferably japonica rice. The rice variety can be any variety. Any suitable rice can be selected depending on the intended food for long-term storage.

● The cooked rice may be seasoned with seasonings as necessary. Examples of such seasonings include soy sauce, sauce, and salt.

(3) Food ingredients other than starch-containing koji and cooked rice:
The food for long-term storage according to the present invention may contain other food ingredients in addition to starch-containing koji and cooked rice. The food for long-term storage can be so-called white rice that does not contain other food ingredients. Foods for long-term storage appropriately contain other food ingredients, such as cooked rice, rice bran, red rice, pilaf, soba noodles, fried rice, curry rice, rice with rice, chicken rice, cutlet bowl, beef bowl, oyakodon, bowl It can be.

Other food ingredients that can be included in the food for long-term storage of the present invention include vegetables such as carrots, onions, potatoes, bamboo shoots and tomatoes; beans such as azuki bean, peas and soybeans; Mushrooms such as eringi and enoki mushrooms; meat such as beef, pork and chicken; seafood such as shrimps, crabs, salmon, scallops and octopus; chicken eggs (eg whole eggs, egg whites, egg yolks and processed products thereof), quail Eggs such as eggs; processed livestock products such as sausage, ham, bacon, minced meat; seasonings such as oil, sake, salt, vinegar, soy sauce, sauce, consomme, curry powder, pepper, cinnamon, parsley, turmeric, saffron Examples include spices. The form of the food material may be any form such as raw, dried product, paste, puree, powder and the like. In order to impart a desired flavor to the food for long-term storage, one or more food raw materials can be selected and used as necessary.

<Manufacture of starch-containing koji>
The starch-containing koji is prepared by, for example, mixing a raw material containing glucomannan and water to swell the glucomannan, mixing the starch with the swollen glucomannan, and then adding water containing a coagulant to the mixture and mixing. Manufactured by letting. An example of a specific method for the detailed production will be described below.

First, a raw material containing glucomannan (for example, koji refined powder) and water are mixed to swell the glucomannan.

The temperature of the water may be any temperature, but is preferably 5 ° C to 100 ° C, more preferably 10 ° C to 50 ° C, and further preferably 15 ° C to 40 ° C.

Once the raw material containing glucomannan and water are uniformly mixed, the glucomannan may be allowed to swell by being left as it is, or the glucomannan may be swollen while continuing to be stirred after being uniformly mixed. Good. Preferably, the glucomannan is swollen while stirring is continued.

The time for swelling the glucomannan is the time required for the glucomannan to swell sufficiently. Whether or not the glucomannan is sufficiently swollen can be determined, for example, by measuring the viscosity of the mixture containing the raw material containing glucomannan. Specifically, a mixture containing a raw material containing glucomannan is diluted with water so that the glucomannan concentration is 1.0% by weight, and the viscosity of the diluted product is measured with a B-type viscometer. If it is 10,000 cps or more, it is judged that the glucomannan in this mixture was fully swollen. This time depends on the swell temperature. Generally, the higher the temperature for swelling, the shorter the time taken for swelling. For example, when swelling at 60 ° C., this time is typically 20 minutes to 120 minutes, preferably 30 minutes to 60 minutes. Of course, the swelling time may be shorter or longer than this range.

During mixing the raw material containing glucomannan and water, and while swelling the glucomannan, this mixture may or may not be heated. It is preferable to heat. When heating, the temperature of the mixture is preferably 5 ° C to 100 ° C, more preferably 10 ° C to 50 ° C, and even more preferably 15 ° C to 40 ° C.

After the glucomannan is sufficiently swollen, starch is added to the swollen material. It is important to fully swell the glucomannan before adding the starch. This is due to the following reason.

Conventionally, when producing starch-containing koji, a method in which a glucomannan-containing raw material and starch are simultaneously added to water and mixed to swell glucomannan and starch simultaneously has been used. However, in this method, when the amount of starch is too large, especially when the content of glucomannan in the starch-containing koji is 1 part by weight, the starch-containing koji is more than 5 parts by weight. In this case, the viscosity of the swollen product was too high, the coagulant could not be uniformly mixed, it was difficult to gel, and the resulting starch-containing koji could not be molded.

The inventors of the present invention first swelled glucomannan, and then added starch, so that the starch content when the content of glucomannan in the starch-containing koji was 1 part by weight was 5 parts by weight. Even when producing starch-containing cocoons exceeding 1, the excessive swelling of starch is suppressed, and as a result, the viscosity of the swelled product is prevented from excessively increasing, and the coagulant is uniformly mixed, and the starch-containing cocoon gel And found that starch and starch-containing soot can be formed.

Mixing of starch and swollen material can be performed by a method known in the art. Examples of the apparatus used for mixing include a kneader and a silent cutter. At this stage, it is preferable to mix starch and swollen material in a state where complete gelatinization (disintegration of starch granules) does not occur.

The temperature of the mixture is preferably 10 ° C to 50 ° C, more preferably 15 ° C to 40 ° C. When the temperature of the mixture exceeds 70 ° C., gelatinization of starch tends to occur. Therefore, the temperature of the mixture is preferably not too high.

Once the starch and swollen material are uniformly mixed, the mixture is made into a gel by adding and mixing a coagulant before the starch swells excessively and increases its viscosity.

The coagulant may be added as a dry product or may be added in a state dissolved in water. The coagulant is preferably added in a state dissolved in water.

Mixing can be performed by methods known in the art. As an example of the apparatus used for mixing, an extrusion molding machine (for example, a garden workshop SN102 type) or the like can be given.

While the coagulant is added to and mixed with the mixture of starch, glucomannan and water, the mixture after adding the coagulant may or may not be heated. It is preferable to heat. When heating, the temperature of the mixture is preferably 30 ° C to 100 ° C, more preferably 50 ° C to 90 ° C, and even more preferably 60 ° C to 80 ° C.

When the mixture containing the coagulant is gelled, the gel-like mixture is allowed to cool as it is or is formed into an arbitrary shape. Whether or not the mixture containing the coagulant has gelled is determined, for example, by measuring viscoelasticity. Specifically, a mixture containing a coagulant is applied to a gel strength measuring device, and if there is a break point, it is determined that the mixture has gelled. The time from the start of mixing by adding the coagulant to standing or molding is preferably 10 minutes to 60 minutes, more preferably 10 minutes to 40 minutes, and even more preferably 15 minutes to 20 minutes.

The forming of the gel mixture can be performed by any method known in the art. Preferably, the gel-like mixture can be formed into a rice-like shape by chopping while extruding from the nozzle using an extruder having a nozzle shape having a cross-sectional shape of rice (eg, a circle or an ellipse). The shape of the nozzle is not limited to the shape of the cross section of rice, and can be any shape as desired. Since the gel-like mixture is elastic, the longest outer diameter and the shortest outer diameter orthogonal to the molded product obtained by extruding and cutting the gel-like mixture from the nozzle are orthogonal to the longest outer diameter of the nozzle. Often larger than the shortest outer diameter. During extrusion, the gel-like mixture is preferably heated. The temperature of the gel mixture when heated is preferably 40 ° C to 100 ° C, more preferably 60 ° C to 90 ° C, still more preferably 70 ° C to 90 ° C. In this way, starch-containing soot is obtained. In the starch-containing koji obtained in this way, it is considered that the gelatinized starch is uniformly incorporated into the knot network structure.

In the starch-containing koji obtained in this way, the starch content when the content of glucomannan in the starch-containing koji is 1 part by weight is 5 to 10 parts by weight.

The content of glucomannan in the starch-containing koji can be determined by measuring the amount of glucomannan in the starch-containing koji by a known method and dividing this by 100 times the starch-containing koji content. Further, as described below, the content can also be obtained by calculating from the amount of glucomannan in the starting material.

The content of glucomannan in starch-containing koji (G wt%) is the amount of glucomannan in H parts by weight of koji refined powder (glucomannan content I%) used to produce starch-containing koji. And calculated by dividing by the amount of starch-containing soot (J parts by weight) obtained after heating. This is calculated based on the following formula:
G (% by weight) = (Amount of glucomannan (parts by weight)) ÷ (Amount of starch-containing soot (parts by weight)) × 100
= (H × I × 0.01) ÷ (J) × 100
= (H x I) ÷ (J)
For example, the content G1 of glucomannan in starch-containing koji when 140 parts by weight of starch-containing koji is made using 2.5 parts by weight of koji fine powder having a glucomannan content of 90%,
G1 = (2.5 × 90) ÷ 140 = 1.6
And calculated as 1.6% by weight. This calculation is applied regardless of the state of the starch-containing koji. That is, this calculation is also applied to starch-containing soot after drying treatment and starch-containing soot after aseptic packaging. However, since the loss of raw materials in the manufacturing process tends to increase as the manufacturing process is later, it is preferable to take into account the loss of raw materials in this calculation. For example, if the raw material loss is L%,
Correction by {(100−L) ÷ 100}, that is,
{(Amount in raw material) × (100−L) ÷ 100}
And correct for the loss.

The starch content in the starch-containing koji can be determined by measuring the amount of starch solids in the starch-containing koji by a known method, dividing this by the starch-containing koji content and multiplying by 100. Further, as described below, the content can be obtained by calculating from the starch solid content in the starting material.

The starch content (S wt%) in the starch-containing koji is obtained after molding and heating the solid content in T parts by weight of starch (solid content U wt%) used to produce the starch-containing koji. Determined by dividing by the amount of starch-containing soot (J parts by weight). In addition, the solid content in starch is regarded as the purity of starch. This is calculated based on the following formula:
S (% by weight) = (solid content (parts by weight)) ÷ (amount of starch-containing soot (parts by weight)) × 100
= (T × U × 0.01) ÷ (J) × 100
= (T x U) / (J)
For example, when 14 parts by weight of starch having a solid content of 87% is used to form 140 parts by weight of starch-containing soot, the starch content S1 in the starch-containing soot is:
S1 = (14 × 87) ÷ 140 = 8.7
And calculated to be 8.7% by weight. This calculation is applied regardless of the state of the starch-containing koji. That is, this calculation is also applied to starch-containing soot after drying treatment and starch-containing soot after aseptic packaging. However, since the loss of raw materials in the manufacturing process tends to increase as the manufacturing process is later, it is preferable to take into account the loss of raw materials in this calculation. Similarly to the above, if the loss is L%, the amount of raw material is corrected using {(100−L) ÷ 100} as a coefficient.

The sugar content (V wt%) in the starch-containing koji in a dry state obtained by performing a drying treatment after dipping in sugar is the H used for producing starch-containing koji from the weight of the starch-containing koji. By subtracting the amount of koji fine powder in parts by weight, the amount of starch in T parts by weight, and the amount of moisture W to obtain the value W, and dividing the obtained value W by the amount of starch-containing koji in dry state (J parts by weight) It is determined. In general, the weight of raw materials other than koji refined starch and starch, such as a coagulant, is contained only in a small amount, and can be omitted from the calculation of the sugar content. When there are many other raw materials contained in starch-containing koji, it is preferable to consider the amount of these raw materials. This is calculated based on the following formula:
V (% by weight) = {Amount of starch-containing koji (part by weight) − (Amount of koji fine powder + Amount of starch + Moisture content)} ÷ (Amount of koji-containing starch (part by weight)) × 100
= {V- (H + T + W * V * 0.01)} / (V) * 100
For example, the content V1 of saccharides in starch-containing koji when 35 parts by weight of starch-containing koji (moisture content 10%) is produced using 2.5 parts by weight of koji refined powder and 14 parts by weight of starch. Is
V1 = {35- (2.5 + 14 + 10 × 35 × 0.01)} ÷ 35 × 100
≒ 42.9
And calculated to be 42.9% by weight.

As a more specific example of the calculation of the glucomannan content and the starch content, for example, the following calculation can be performed.

The content (content ratio) of glucomannan in starch-containing koji after drying is, for example, the ratio of starch-containing koji content after sugar soaking to the total weight at the time of raw material addition, Can be determined by calculation divided by the amount of sugar concentration plus. For example, by adding 2.5 parts by weight of koji refined powder with a glucomannan content of 80% and 14 parts by weight of starch with a solid content of 87%, the starch-containing koji after sugar soaking with a Brix of 16 relative to the total weight when the raw materials are charged The content of glucomannan in the case of a starch-containing koji with an amount ratio of 1.1 can be calculated by the following formula:
Shrinkage rate (weight reduction rate) S = ratio of starch cake weight after sugar immersion to total weight at the time of starting material = 1.1
Solid content A = {(milled powder solid content) + (starch solid content)} ÷ S + Brix
= {(2.5 × 0.9) + (14 × 0.87)} ÷ 1.1 + 16
≒ 29.12
Glucomannan content = (solid meal solid content) ÷ S ÷ A × 100
≒ (2.5 x 0.9) ÷ 1.1 ÷ 29.12
≒ 7.0 (wt%)
The starch content in the starch-containing koji at this time can be calculated by the following formula:
Starch content = (Starch solid content) ÷ S ÷ A × 100
≒ (14 x 0.87) ÷ 1.1 ÷ 29.12
≒ 38.0 (wt%)
Further, the content of glucomannan in the starch-containing koji swollen from the dried koji can be determined based on the content of glucomannan in the dried starch-containing koji. For example, when 100 parts by weight of dried starch-containing koji having a glucomannan content of 7.0% by weight is swollen to obtain 240 parts by weight of starch-containing koji after swelling, it occupies 240 parts by weight of starch-containing koji after swelling. The glucomannan content is 2.9% by weight.

Similarly, the starch content in the starch-containing koji swollen from the dry koji can also be determined based on the starch content in the dried starch-containing koji. For example, when 100 parts by weight of dried starch-containing koji having a starch content of 38.0% by weight is swollen to obtain 240 parts by weight of starch-containing koji after swelling, glucos occupying 240 parts by weight of starch-containing koji after swelling The mannan content is 15.8% by weight.

The starch-containing koji obtained in this manner may be used as it is for the production of the food for long-term storage of the present invention, or may be used after further processing. For example, the starch-containing koji obtained in this manner may be dried for easy storage. “Drying” as used herein refers to partial or complete removal of moisture by heating or standing. It is not preferable that starch is highly crystallized by drying.

When drying, it is preferable to dry after substituting the water | moisture content and saccharide | sugar contained in starch-containing cocoon by immersing starch-containing cocoon in the aqueous solution containing sugar. Examples of sugars include monosaccharides, disaccharides, oligosaccharides, starch syrup, water-soluble plant fibers, indigestible saccharides such as polydextrose, sugar alcohols, and the like. The sugar used for drying does not include glucomannan. The sugar concentration in the aqueous solution is preferably 30% to 90% by weight, more preferably 40% to 80% by weight, and still more preferably 50 to 75% by weight. If the sugar concentration in this aqueous solution is too low, it takes time for the water in the starch-containing koji to be replaced with sugar, and the productivity may become extremely poor. If the sugar concentration in this aqueous solution is too high, the starch-containing soot does not easily settle in the aqueous solution, and it may take time for the water in the starch-containing soot to be replaced with sugar.

The time for immersing the starch-containing koji in an aqueous solution containing sugar is a time sufficient for a part of the water in the starch-containing koji to be replaced with sugar. This time will of course vary depending on the size of the starch-containing koji. When the size of the starch-containing koji is large, the time is typically 3 to 5 hours.

After dipping, the starch-containing rice cake in which a part of the water is replaced with sugar can be dried. The drying can be performed by any method known in the art. For example, the starch-containing koji can be dried by applying hot air of typically 40 ° C to 100 ° C, preferably 50 ° C to 80 ° C. The starch-containing koji preferably has a water content of 1 wt% to 20 wt%, more preferably a water content of 1 wt% to 15 wt%, and even more preferably a water content of 1 wt%. It is dried until the water content is 1 wt% to 5 wt%, even more preferably to 10 wt%. The time required for drying can be easily determined by those skilled in the art. In this way, a dried starch-containing soot is obtained. The starch-containing koji in the dry state thus obtained has a starch content of preferably 31% to 47% by weight, more preferably 35% to 37% by weight in the starch-containing koji. The sugar content is preferably 38% to 64% by weight, more preferably 45% to 60% by weight.

<Manufacture of food for long-term storage>
A food for long-term storage placed in a sterile pack is a step of adjusting the water content of starch-containing koji to 70% to 85% by weight to obtain a starch-containing koji that has been adjusted for water content, the starch A step in which the content of starch is 5 to 10 parts by weight when the content of glucomannan in the rice bran is 1 part by weight; Cooking or steaming together to obtain a sterile pre-packed food containing starch-containing rice cake and cooked rice; and aseptically packing the sterile pre-packed food to obtain a food for long-term storage in a sterile pack Obtained by the process.

Details of this method are described below.

First, the water content of starch-containing koji is 5 to 10 parts by weight when the content of glucomannan in the starch-containing koji is 1 part by weight. . For example, when using a starch-containing soot in a dry state, the starch-containing soot in a dry state is swollen. The dried starch-containing soot can swell, for example, by leaving it with a sufficient amount of water. Or, for example, dried starch-containing soot can swell by heating with a sufficient amount of water. Heating can be performed also as sterilization in the retort kettle. The heating can be, for example, about 120 ° C. for about 1 hour. In this way, swollen starch-containing soot is obtained. The swollen starch-containing soot may be washed with a large amount of water. In the case of a dried starch-containing koji that has been dried after replacing moisture and sugar, the sugar contained in the dried starch-containing koji is replaced with water by swelling the dried starch-containing koji. In a well-swelled starch-containing koji, this sugar is almost absent. For example, in the starch-containing koji after swelling, when the content of glucomannan in the starch-containing koji is 1 part by weight, typically 0.01 to 1.5 parts by weight, preferably 0.1 to 0.1 parts by weight. One part by weight of sugar is included.

It is preferable that the moisture content of the raw starch-containing koji in an undried state is adjusted before use. Preferably, the water content of the starch-containing koji is adjusted to 70% to 85% by weight, more preferably 80% to 84% by weight. In addition, the starch-containing soot swelled as described above is usually adjusted in water content when the water content is not within an appropriate range. The water content in the starch-containing koji is measured by a conventional method, but can be easily measured by an infrared moisture meter (Kett). Methods for adjusting the water content of starch-containing cocoons include, for example, a method in which water is physically drained by a centrifuge, and a method in which starch-containing cocoons are put into a net-like material such as a colander and the water is naturally drained. It is preferable to use a centrifuge. Appropriate centrifugation conditions can be set appropriately by those skilled in the art.

When the starch-containing koji with adjusted water content is obtained, the starch-containing koji is cooked with rice or steamed to obtain a sterile pre-pack food containing starch-containing koji and cooked rice. The food material containing starch-containing koji and rice can be cooked or steamed according to methods known in the art. You may take rice before cooking or steaming. Cooking rice may be performed in a container for cooking rice, or may be performed in a retort container. The food material containing starch-containing koji and rice may be steamed in a steamer.

Starch-containing rice cake is preferably cooked with rice. When cooking rice, considering that water tends to move from starch-containing rice cake to rice during storage as a food for long-term preservation, water added to starch-containing rice cake and rice during cooking (cooking Usually, it is preferable to reduce the amount of water) (also called water) as compared to the amount of rice only. The amount of cooked water is usually about the same as the weight of rice alone (the weight of rice drained after being immersed in water) when only rice is cooked. In the method of the present invention, the amount of cooking water is preferably less than the total weight of the starch-containing koji with adjusted moisture content and the weight of the rice drained after being immersed in water. More preferably, it is about 0.9 times or less, more preferably about 0.8 times or less, still more preferably about 0.7 times or less, and further preferably about 0.6 times or less. Even more preferably, it is even more preferably about 0.5 times or less, still more preferably about 0.4 times or less, and most preferably about 0.3 times or less. Although the minimum of the quantity of cooking water is not specifically limited, For example, about 0.05 times or more or about 0.1 times or more can be set appropriately. When there is too much quantity of cooking water, the food texture of the rice in the food for long-term preservation obtained may become unpreferable. Moreover, when there is too little quantity of cooking water, it may become the texture in which the core of rice remained at the time of rice cooking, or the texture of the rice in the food for long-term preservation | save obtained may be crumpled.

When cooking or steaming a food material containing starch-containing koji and rice, it is preferable to cook or steam in a state where starch-containing koji and rice are mixed substantially uniformly. “A state in which starch-containing koji and rice are substantially uniformly mixed” means that there is no huge lump consisting only of starch-containing koji or rice. The lump containing only starch-containing koji or the lump containing only rice preferably has a diameter of about 2 cm or less, more preferably about 1.5 cm or less, still more preferably about 1 cm or less, and particularly preferably a diameter. About 0.5 cm or less, and most preferably, each starch-containing koji grain is in contact with at least one rice grain. By cooking or steaming the starch-containing koji and rice in a substantially uniformly mixed state, the moisture transfer between the rice and the starch-containing koji is made almost average in a balanced manner. If there is an excessively large mass consisting only of starch-containing rice cake and an excessively large mass consisting only of rice, moisture transfer between the starch-containing rice cake and rice may not be performed in a well-balanced manner. For example, when there is an excessively large lump consisting only of rice, when the obtained food for long-term storage is stored for one month, only the rice may age and become ticked.

The ratio of the amount of starch-containing koji and food ingredients including rice can be set arbitrarily. The amount of starch-containing koji is preferably 25 parts by weight to 350 parts by weight, more preferably 50 parts by weight to 150 parts by weight, and even more preferably 70 parts by weight to 120 parts by weight with respect to 100 parts by weight of the food material containing rice. Particularly preferred is 90 to 110 parts by weight.

The mixing ratio of starch-containing koji and rice is suitable as a food for long-term storage because there is no rust due to water separation of starch-containing koji at any ratio. However, in particular, when the food material other than starch-containing koji is only rice, the weight of rice (rice previously immersed in water) is 30 wt. Part to 400 parts by weight, preferably 50 parts to 300 parts by weight, and more preferably 100 parts to 200 parts by weight. If the amount of starch-containing koji is too large relative to rice, the texture of starch-containing koji is too strong in the obtained food for long-term storage, and the difference in texture with rice may be uncomfortable. If the amount of starch-containing rice bran relative to the rice is too small, the calorie of the obtained food for long-term storage may become high as in the case of only cooked rice, and the advantage as a low-calorie food may be impaired.

The aseptic pre-packed food cooked or steamed in a container for cooking or steaming after cooking or steaming can be aseptically packed. Aseptic pack methods and materials are known in the art. For example, after aseptic packaged food is packed in an aseptic package container, antibacterial gas replacement is performed, and then the container is sealed. The antibacterial gas is typically nitrogen gas. In the present specification, the term “sterile pack” refers to securing commercial sterility by some method in order to obtain long-term storage and hermetically packaging. Some method means, for example, final sealing and sealing packaging as a product in an aseptic room, or sterilization of the sealing packaging after final sealing and sealing packaging. The aseptic room is preferably a clean room with US Federal Standard 209b class 10,000 or higher, more preferably a clean room with US Federal Standard 209b class 1,000 or higher. More preferably, it is a clean room with Class 100 of US Federal Standard 209b or higher cleanliness. Alternatively, the sterile room is a clean room with a NASA standard class 10,000 or higher cleanliness, and more preferably a US airspace standard class 100 or higher cleanroom. It is a clean room.

As the sterilization method, for example, methods such as heating and high-pressure heat sterilization are possible.

In this way, food for long-term storage placed in a sterile pack can be obtained. In the food for long-term storage, the moisture content of the starch-containing koji after 1 month (preferably 6 months) has passed since the aseptic pack is preferably 67% by weight to 83% by weight, more preferably 68% by weight. -81 wt%.

In a preferred embodiment of the food for long-term storage according to the present invention, the cooked rice has a water content of 60% by weight to 74% by weight. The water content of the cooked rice can be adjusted by, for example, adjusting the cooking water described above, cooking or steaming the rice and starch-containing rice cake in a substantially uniform state. If the composition and process similar to those of Examples 2 and 4 described later are used, the water content of the cooked rice can be easily controlled within a suitable range.

<Production Example 1: Production of dried starch-containing starch>
Agitation powder (PT. AMBICO, PT. AMBICO, trade name IS-KP; glucomannan purity 85%), 12.5 kg, together with 450 kg of 25 ° C fresh water (tap water passed through a water purifier) Made for 10 minutes and then allowed to stand at 25 ° C. for 60 minutes to swell the koji powder. Subsequently, 70 kg of tapioca starch (manufactured by PT. EKAINTI TAPIOKA) was added to this swollen material, and the mixture was stirred for 15 minutes with a kneader (manufactured by PT. AMBICO) to obtain a mixture.

Next, while adding 25 ° C. lime milk (1.45% Ca (OH) 2, 50 kg) to this mixture, the mixture was added to an extruder having a circular cross-section with a nozzle shape of a radius of 3.9 mm. It was used and extruded into hot water at 85 ° C. and chopped to form a rice cake-like granule. The total weight of the granule after molding was 750 kg.

The formed granule was immersed in a 0.02% citric acid solution at 25 ° C. for 30 minutes to neutralize the granule. The neutralized granule was immersed in a dipping tank in which Brix 16 liquid sugar (manufactured by PT. SORINI; DE = 30) was stored for 2 hours to replace a part of water in the granule with sugar.

Next, the soaked granule is dehydrated with a centrifuge at 1500 rpm for 10 minutes, weighed, and dried with hot air at 80 ° C. to 100 ° C. for 40 minutes using a belt type hot air dryer (manufactured by Kumeta). The obtained granule was obtained. The production flow of the granule is shown in FIG.

<Production Example 2: Production of dried starch-containing starch>
Agitation powder (PT. AMBICO, PT. AMBICO, trade name IS-KP; glucomannan purity 85%), 12.5 kg, together with 430 kg of 25 ° C fresh water (tap water passed through a water purifier) Made for 10 minutes and then allowed to stand at 25 ° C. for 60 minutes to swell the koji powder. Next, 90 kg of tapioca starch (manufactured by PT. EKAINTI TAPIOKA) was added to this swollen product and stirred for 15 minutes with a kneader (manufactured by PT. AMBICO) to obtain a mixture.

Next, while adding 25 ° C. lime milk (1.45% Ca (OH) 2, 50 kg) to this mixture, the mixture was added to an extruder having a circular cross-section with a nozzle shape of a radius of 3.9 mm. It was used and extruded into hot water at 85 ° C. and chopped to form a rice cake-like granule. The total weight of the granule after molding was 800 kg.

The formed granule was immersed in a 0.02% citric acid solution at 25 ° C. for 30 minutes to neutralize the granule. The neutralized granule was immersed in a dipping tank in which Brix 16 liquid sugar (manufactured by PT. SORINI; DE = 30) was stored for 2 hours to replace a part of water in the granule with sugar.

Next, the soaked granule is dehydrated with a centrifuge at 1500 rpm for 10 minutes, weighed, and dried with hot air at 80 ° C. to 100 ° C. for 40 minutes using a belt type hot air dryer (manufactured by Kumeta). The obtained granule was obtained.

<Example 1: Production of food for long-term storage>
400 g of dried granular starch-containing koji produced in Production Example 1 (water content 8%; starch content is 5 parts by weight when the content of glucomannan in starch-containing koji is 1 part by weight) Was heated to 120 ° C. for 1 hour in a retort kettle (manufactured by Nisaka Seisakusho) together with 3 times the amount of water (1200 g; 20 ° C.) to perform sterilization and swelling simultaneously. Next, after lightly washing with water, it was immersed in water for about 2 hours while changing the water several times in the middle, and further immersed in water having a pH adjusted to 3.0 for about 2 hours. Then, water was cut for 5 minutes with a centrifuge (3000 rpm), and the water content of the starch-containing koji was adjusted to 85% by weight.

Separated from the starch-containing rice bran, polished rice (water content: 14% by weight) was washed, immersed in water adjusted to pH 3.0 for about 1 hour, and drained with a colander for 10 minutes.

Next, the starch-containing koji with adjusted water content and the rice after draining are mixed at a weight ratio of 6: 4, and the mixture is filled in several containers, and then fresh water is mixed into the container as cooking water. 10% by weight with respect to the weight of rice, and cooked at 105 ° C. for 25 minutes in a pressurized steam kettle (manufactured by Arahata Seisakusho; trade name Steamer Box) to obtain a food containing starch-containing koji. This food was sealed in a conventional manner while quickly substituting antibacterial gas (nitrogen gas) to obtain sterile cooked rice containing starch-containing koji (food for long-term storage). The water content of the starch-containing koji in the food product was 81% by weight one day after commercialization. The starch content of the starch-containing koji in this food was 16% by weight.

In order to see the change over time in the quality of this food, it was stored in a thermostatic chamber at 20 ° C. for 1 to 9 months, and the moisture content was measured and sensory evaluation was performed. Specifically, after 1 day, 7 days, 14 days, 1 month, 6 months, or 9 months, the starch-containing soot on the surface and bottom of the product is taken out, and an infrared moisture meter (Kett) is used. The water content of the starch-containing koji in each part was measured, and the average value was obtained. The average value of the measured water content is shown in Table 1 below.

As can be seen from Table 1, the starch-containing koji in the food for long-term storage had a water content of 70% by weight even after 9 months from the commercialization.

The results of sensory evaluation are shown in Table 2 below.

As a result of sensory evaluation, the starch-containing koji in the food for long-term storage did not cause rustling due to water separation even after the lapse of 9 months, and showed a good texture of koji that was equivalent to when cooked rice.

<Comparative Examples 1 and 2>
Aseptically packed in the same manner as in Example 1 using a dried granular starch-containing koji having a starch content of about 4% by weight or a dried granular starch-containing koji having a starch content of about 8% by weight. A food for long-term storage was obtained.

1 day, 7 days, 14 days, 1 month, 6 months, or 9 months after commercialization, these foods were taken out and subjected to sensory evaluation. The results are shown in Table 3 below.

As a result, even when the starch content was 4% by weight or 8% by weight, water separation occurred during storage, resulting in a crisp texture, which was not realized as a product. In the starch-containing soot with a starch content of 4% by weight and the starch-containing soot with 8% by weight, the 8% by weight starch-containing soot is more difficult to release water, but when stored for more than 2 weeks, it became papasa.

<Example 2: Production of food for long-term storage>
400 g of dried granular starch-containing koji produced in Production Example 1 (water content 8%; starch content is 5 parts by weight when the content of glucomannan in starch-containing koji is 1 part by weight) In the same manner as in Example 1, the water content was adjusted to 85% by weight.

Separated from the starch-containing rice bran, polished rice (water content: 14% by weight) was washed, immersed in water adjusted to pH 3.0 for about 1 hour, and drained with a colander for 10 minutes.

Next, the starch-containing koji with adjusted water content and the rice after draining are mixed at a weight ratio of 2: 1, the mixture is filled in several containers, and then fresh water is mixed into the container as cooking water. 8% by weight based on the weight of the rice and cooked in a pressurized steam kettle (retort kettle) at 104 ° C. for 20 minutes to obtain a food containing starch-containing koji. This food was sealed in a conventional manner while quickly substituting antibacterial gas (nitrogen gas) to obtain sterile cooked rice containing starch-containing koji (food for long-term storage). The water content of the starch-containing koji in the food product was 81% by weight and the water content of the cooked rice was 66% by weight one day after commercialization. The starch content of the starch-containing koji in this food was 16% by weight.

In order to see the change over time of the quality of this food, it was stored in a constant temperature room at 20 ° C. for 1 to 6 months, and the moisture content was measured and sensory evaluation was performed. Specifically, after 1 day, 7 days, 14 days, 1 month, or 6 months after product production, the starch-containing rice cake and cooked rice on the surface and bottom of the product are taken out and each of them is measured using an infrared moisture meter (Kett). The water content of the starch-containing rice cake and the cooked rice was measured and the average value was determined. The average value of the measured water content is shown in Table 4 below.

As can be seen from Table 4, the starch-containing koji in the food for long-term storage has a water content of 75% by weight even after 6 months from the commercialization, and the water content of the cooked rice is 70% by weight. It was.

The results of sensory evaluation are shown in Table 5 below.

As a result of sensory evaluation, the starch-containing koji in the food for long-term storage did not cause rustling due to water separation even after 6 months had passed since commercialization, and showed a good texture of koji that was equivalent to when cooked rice.

<Example 3: Production of food for long-term storage>
400 g of dried granular starch-containing koji produced in Production Example 2 (water content 10%; starch content is 7 parts by weight when the content of glucomannan in starch-containing koji is 1 part by weight) Sterilization and swelling were performed simultaneously by heating to 120 ° C. for 1 hour in a retort kettle (Hisaka Seisakusho) together with 3 times the amount of water (1200 g; 20 ° C.). Next, after lightly washing with water, it was immersed in water for about 2 hours while changing the water several times in the middle, and further immersed in water having a pH adjusted to 3.0 for about 2 hours. Then, water was cut for 5 minutes with a centrifugal separator (3000 rpm), and the water content of the starch-containing koji was adjusted to 73% by weight.

Separated from the starch-containing rice bran, polished rice (water content: 14% by weight) was washed, immersed in water adjusted to pH 3.0 for about 1 hour, and drained with a colander for 10 minutes.

Next, the starch-containing rice bran with the moisture content adjusted and the rice after draining are mixed at a weight ratio of 5: 5, the mixture is filled in several containers, and then fresh water is mixed into the container as cooking water. 10% by weight with respect to the weight of the rice and cooked at 105 ° C. for 25 minutes in a pressurized steam kettle (retort kettle) to obtain a food containing starch-containing koji. This food was sealed in a conventional manner while quickly substituting antibacterial gas (nitrogen gas) to obtain sterile cooked rice containing starch-containing koji (food for long-term storage). The water content of the starch-containing koji in the food product was 72% by weight one day after commercialization. The starch content of the starch-containing koji in this food was 25% by weight.

In order to see the change over time of the quality of this food, it was stored in a constant temperature room at 20 ° C. for 1 to 9 months, and the moisture content was measured and sensory evaluation was performed. Specifically, after 1 day, 7 days, 14 days, 1 month, 6 months, or 9 months, the starch-containing soot on the surface and bottom of the product is taken out, and an infrared moisture meter (Kett) is used. The water content of the starch-containing koji in each part was measured, and the average value was obtained. The average value of the measured water content is shown in Table 6 below.

As can be seen from Table 6, the starch-containing koji in the food for long-term storage had a water content of 68% by weight even after 9 months from the commercialization.

As a result of sensory evaluation, the starch-containing koji in the food for long-term storage did not cause rustling due to water separation even after the lapse of 9 months, and showed a good texture of koji that was equivalent to when cooked rice.

<Example 4: Production of food for long-term storage>
400 g of dried granular starch-containing koji produced in Production Example 1 (water content 8%; starch content is 5 parts by weight when the content of glucomannan in starch-containing koji is 1 part by weight) In the same manner as in Example 2, the water content was adjusted to 85% by weight.

Separated from the starch-containing rice bran, polished rice (water content: 14% by weight) was washed, immersed in water adjusted to pH 3.0 for about 1 hour, and drained with a colander for 10 minutes.

Next, the starch-containing koji with adjusted water content and the rice after draining are mixed at a weight ratio of 1: 2, the mixture is filled into several containers, and then fresh water is mixed as cooking water into the container. 50% by weight with respect to the weight of the rice, and cooked in a pressurized steam kettle (retort kettle) at 104 ° C. for 20 minutes to obtain a food containing starch-containing koji. This food was sealed in a conventional manner while quickly substituting antibacterial gas (nitrogen gas) to obtain sterile cooked rice containing starch-containing koji (food for long-term storage). The water content of the starch-containing koji in the food product was 80% by weight and the water content of the cooked rice was 68% by weight one day after commercialization. The starch content of the starch-containing koji in this food was 16% by weight.

In order to see the change over time of the quality of this food, it was stored in a constant temperature room at 20 ° C. for one month, and the moisture content was measured and sensory evaluation was performed. Specifically, after 1 day, 14 days, or 1 month after commercialization, the surface- and bottom starch-containing rice cake and cooked rice in the product are respectively taken out, and each portion of the starch-containing rice cake and The water content of the cooked rice was measured and the average value was determined. The average value of the measured water content is shown in Table 8 below.

As can be seen from Table 8, the starch-containing koji in the food for long-term storage had a water content of 75% by weight even after one month had passed after commercialization.

As a result of sensory evaluation, the starch-containing koji in the food for long-term storage did not cause rustling due to water separation even after one month had passed after commercialization, and showed a good texture of koji that was equivalent to when cooking rice.

<Comparative Example 3: Texture of cooked rice with a normal amount of cooking water using a normal rice cake>
Normal rice cake containing no starch is cut into rice grains, 80g of rice cake that has been thoroughly drained is placed in a heat-resistant container, and then 40g of rice that has been drained after being soaked for 1 hour after washing and cooked water (fresh water) 30 g was added and sufficiently stirred in a heat resistant container. Then, rice was cooked under a condition of 100 ° C. for 20 minutes in a pressurized steam kettle (manufactured by Arahata Seisakusho; trade name: Steamer Box) to obtain a food containing rice cake. This food product was hermetically sealed in accordance with a conventional method while quickly substituting antibacterial gas (nitrogen gas) to obtain sterile cooked rice with straw.

After storing this aseptic rice in a bowl for 20 days at 20 ° C., the surface and bottom rice cake and the rice in the product are taken out, and the moisture content of each piece of rice and rice is measured using an infrared moisture meter (Kett). The average value was obtained by measurement. As a result, the average value of the water content of the cooked rice was 77% by weight, and the average value of the water content of the rice bran was 88% by weight. Moreover, sensory evaluation of the sterilized cooked rice after storage for 20 days was performed. As a result, the cooked rice was sticky and the buttocks were dry.

The food for long-term storage of the present invention has low energy compared to cooked rice and has a texture comparable to that of ordinary cooked rice, so people who need to reduce energy intake due to obesity, diabetes, etc. Not only can it be used by ordinary people who want to go on a diet. Moreover, since it is aseptically packed for long-term storage, it can be stored for a long time and eaten easily.

It is a manufacturing flow which shows the manufacturing method of the dried starch containing rice cake.

Claims (14)

A food for long-term storage placed in a sterile pack, wherein the food contains starch-containing koji and cooked rice, and the starch content in the starch-containing koji is 5 with respect to 1 part by weight of glucomannan content. A food product comprising 10 parts by weight to 10 parts by weight, wherein the starch content in the starch-containing koji is 12% by weight to 27% by weight, and the water content of the starch-containing koji is 67% by weight to 83% by weight . The food according to claim 1, which is stored for more than one month. The food according to claim 1, which is stored for 6 months or more. The foodstuff of Claim 1 whose moisture content of the said cooked rice is 60 to 74 weight%. A food for long-term storage placed in a sterile pack, the food containing starch-containing koji and cooked rice, wherein the moisture content of the starch-containing koji after one month has passed since the aseptic pack is 67 wt% to 83 wt% %, Food. The food product according to claim 5, wherein the water content of the starch-containing koji after 6 months from the aseptic pack is 67 wt% to 83 wt%. The food according to claim 5, wherein the moisture content of the cooked rice after one month has passed from the sterile pack is 60% by weight to 74% by weight. The food according to claim 7, wherein a moisture content of the cooked rice after 6 months from the aseptic pack is 60% by weight to 74% by weight. A food for long-term storage placed in a sterile pack, the food containing starch-containing koji and cooked rice, and the moisture content of the cooked rice after 60 months from the sterile pack is 60 wt% to 74 wt% There is food. The food according to claim 9, wherein the moisture content of the cooked rice after 6 months from the aseptic pack is 60 wt% to 74 wt%. A method for producing a food for long-term storage in a sterile pack, the method comprising:
A step of adjusting the water content of starch-containing koji to 70 wt% to 85 wt% to obtain a starch-containing koji having a moisture content adjusted, wherein the starch content in the starch-containing koji is glucomannan 5 parts by weight to 10 parts by weight with respect to 1 part by weight of the process;
Cooking or steaming the starch-containing koji with adjusted moisture content together with rice to obtain a sterile pre-packed food containing starch-containing koji and cooked rice; and aseptically packing the sterile pre-packed food A method comprising the step of obtaining a food for long-term storage in a sterile pack. It is the method of Claim 11, Comprising: As the starting material of the process of adjusting the water content of the said starch containing rice cake, starch containing rice cake containing starch, glucomannan, and sugar is used, The starch in this starch containing rice cake Is 5 parts by weight to 10 parts by weight with respect to 1 part by weight of glucomannan, and the starch content in the starch-containing koji is 31% by weight to 47% by weight. The method in which the sugar content in the koji is 38 wt% to 64 wt%, and the water content in the starch-containing koji is 1 wt% to 20 wt%. It is the method of Claim 11, Comprising: The said rice is the rice previously immersed in water, The weight of this immersed rice with respect to 100 weight part of weights of the said starch-containing rice cake containing water content adjusted is 30. A method of ~ 400 parts by weight. A starch-containing koji containing starch, glucomannan and sugar, wherein the starch content in the starch-containing koji is 5 to 10 parts by weight with respect to 1 part by weight of glucomannan, The starch content in the starch-containing koji is 31 wt% to 47 wt%, the sugar content in the starch-containing koji is 38 wt% to 64 wt%, and the water content in the starch-containing koji is Starch-containing koji, which is 1% to 20% by weight.