JP2006055076A - Pouched processed food for addition to boiled rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pouched processed food for addition to boiled rice, which contains ingredients such as chestnut and/or sweet potato having the possibility of cracking or crumbling under transportation but seldom damaging their shape during the transportation despite the above-mentioned their disadvantages. <P>SOLUTION: The pouched processed food is such that one or more ingredients selected from chestnut, sweet potato, pumpkin, potato, taro, carrot and tomato and a liquid seasoning are packed and sealed up in a pouch and heat-sterilized. In this pouched processed food, the head space of the pouch is ≤10 mL and the content of the seasoning liquid is ≤70 wt.% based on the whole product. This pouched food also contains devil's tongue molded like a rice grain. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  [Technical Field] The present invention relates to a processed food for adding pouched rice that contains ingredients that are easily broken or broken, such as chestnuts and sweet potatoes, and the shape of these ingredients is not easily damaged during transportation.

Cooked rice is a popular rice dish that can feel the change of the seasons from the appearance and flavor of ingredients, and it is particularly delicious when cooked, but preparation and seasoning of ingredients to make at home etc. Therefore, processed foods for adding cooked rice such as soup of cooked rice, which are filled with ingredients and seasoning liquid in a pouch, sealed and then sterilized by heating, are commercially available.
As such a heat-sterilized processed food for adding cooked rice with a pouch, for example, Japanese Patent Laid-Open No. 11-285357 (Patent Document 1) uses a cut kelp as an ingredient to specify the pH and water activity of the seasoning liquid. A cooked rice seasoning liquid sterilized by heating is described.
However, these heat-sterilized processed foods for adding rice with a pouch are not satisfactory enough that there are few kinds of ingredients and many of the ingredients are small in size, and a seasonal feeling can be felt in appearance. It was.

Under such circumstances, the present inventors tried to produce a processed food for adding pouched rice containing large ingredients such as chestnuts and sweet potatoes so that a more delicious cooked rice with a sense of the season could be obtained. . However, the obtained prototypes are such that the ingredients such as chestnuts and sweet potatoes are softened and easily broken by heating such as sterilization. As a result, even if cooked rice was made, the ingredients were not good in appearance and cooked rice that was satisfactory in appearance could not be obtained.
Such a problem that the ingredients collapse during transportation is peculiar to the fact that a pouch that is susceptible to external forces such as vibration, pressing, and drop impact is adopted as a packaging container compared to a container having shape retaining properties such as canned food. It was a problem, and was particularly noticeable in processed foods with pouched rice that had undergone retort processing.

  The present inventors have intensively studied to solve the above-mentioned problems, and increase the viscosity of the seasoning liquid using a thickening material so that the ingredients are not subject to external forces such as vibration, pressing, and drop impact, etc. I tried to hold the ingredients inside, and although the effect of preventing the ingredients from collapsing was obtained to some extent, it became a sticky rice dish when cooked rice was made using the seasoning liquid made high viscosity like this This was not preferable.

  Therefore, when we searched for an additive that could hold ingredients in the seasoning liquid and would not stick when cooked rice was made, a rice grain that closely resembles the appearance and texture of rice grains for use in a calorie-restricted diet. Konnyaku molded products are known, and it was found that even if mixed with cooked rice, it was inferior. As such a rice grain-like konjac shaped food, for example, JP-A-6-315356 (Patent Document 2) discloses a rice granular low-calorie food containing a specific thickener in addition to glucomannan, starch and dietary fiber. In addition, as a mixture of rice grain-like konjac shaped food mixed with cooked rice, JP 2004-65258 (Patent Document 3) contains konjac and cooked rice with a specified content of starch and water in a sterile pack. The food for long-term preservation that has been put in is described.

JP-A-11-285357 JP-A-6-315356 JP 2004-65258 A

  The object of the present invention is to provide a processed food for adding pouched rice that contains chestnuts, sweet potatoes, and other ingredients that are easily broken or broken during transportation, but the shape of these ingredients is not easily impaired during transportation. It is to provide.

  The inventors of the present invention conducted extensive research to achieve the above-mentioned object.Unexpectedly, the content of the seasoning liquid and the head space of the pouch contained in the processed food for adding cooked rice containing pouches were reduced to a specific amount or less, If the pouch is filled and sealed with a rice grain-like konjac molded product that has a similar appearance and texture to rice, along with ingredients that are easy to crack or collapse, such as chestnuts and sweet potatoes, chestnuts and sweet potatoes will break or collapse The present inventors have finally found that the shape of the material that is easy to do is not easily damaged during transportation.

In other words, the present invention
(1) Pouched processed rice-added processed food with one or more ingredients selected from chestnut, sweet potato, pumpkin, potato, taro, carrot and tomato and seasoning liquid filled and sealed in a pouch and heat sterilized A pouch-containing processed rice-added processed food containing a rice grain-like konjac molded product, wherein the head space of the pouch is 10 mL or less, the seasoning liquid content is 70% or less of the product,
(2) The processed food for adding cooked rice with pouch according to (1), wherein the content of the rice grain-like konjac molded product is 5% or more with respect to the product,
(3) Processed food for adding cooked rice with pouch according to (1) or (2), wherein the heat sterilization is a retort treatment,
It is.

  According to the present invention, it is possible to provide a processed food for adding cooked rice with a pouch, which contains ingredients that are easily broken or broken such as chestnuts and sweet potatoes, but the shape of these ingredients is not easily damaged during transportation. Cooked rice dishes such as cooked rice made using this are sufficiently satisfactory in that the appearance of the ingredients gives a sense of the seasons. Therefore, further demand for processed food for adding cooked rice with pouch can be expanded.

  Hereinafter, the processed food for adding cooked rice with pouches according to the present invention will be described in detail. In the present invention, “%” means “mass%”.

  In the present invention, “processed food for adding cooked rice with pouch” is a processed food containing ingredients and seasoning liquid used by adding to cooked rice before or after cooking to produce cooked rice, Foods are filled and sealed in heat-resistant pouches made of synthetic resin or a laminate of metal and synthetic resin such as aluminum foil. Examples of the cooked rice include cooked rice, mixed rice, miscellaneous cooked rice, and risotto, and the present invention is particularly suitable for cooked rice in which the appearance of ingredients is particularly important.

In the processed food for adding cooked rice with pouches of the present invention, the content of the seasoning liquid is 70% or less, preferably 50% or less, more preferably 40% or less, and the head space of the pouch is 10 mL or less, preferably Is 7 mL or less, more preferably 5 mL or less. In this way, ingredients that tend to break or collapse such as chestnuts and sweet potatoes are transported in the pouch while being transported by filling the seasoning liquid content below a specific amount and with little or no pouch head space. In addition to using a rice grain-like konjac molded product, which will be described later, these ingredients can be prevented from cracking or collapsing during transportation.
On the other hand, when the seasoning liquid content and the head space of the pouch are large, it is impossible to prevent these ingredients from cracking or collapsing during transportation as shown in a comparative example described later.

  In the present invention, there is no particular limitation on the lower limit of the seasoning liquid content, but even if the seasoning liquid is too small, slipping of the surface of the rice grain-like konjac molded product described later becomes worse, and there are gaps between ingredients such as chestnuts and sweet potatoes. The seasoning liquid content is preferably 5% or more with respect to the product because it tends to be difficult to enclose smoothly so as to fill. Here, the content of the above-mentioned seasoning liquid is a ratio of a part obtained by removing the ingredients by passing the product through a 10-mesh mesh, and the head space of the pouch is opened by opening the product in a water tank and removing the gas in the head space. It is a value measured with a graduated cylinder after being collected by a glass collecting device or the like.

  The processed food for adding cooked rice with pouches of the present invention is filled and sealed in a pouch and heat sterilized in order to give preservation, but heat sterilization at a temperature exceeding 100 ° C. so that it can be stored for a long time, In particular, in order to enable long-term storage at normal temperature, a so-called retort treatment in which the temperature of the central part of the food is sterilized by heating at 120 ° C. for 4 minutes or under conditions that have the same or higher efficacy is preferable. In this way, when heated excessively, the ingredients tend to soften and the ingredients tend to collapse during transportation, but according to the present invention, ingredients such as chestnuts and sweet potatoes that are easily broken or broken are included. Nevertheless, since the processed food for adding cooked rice containing pouches is obtained in which the shape of these ingredients is not easily damaged during transportation, the present invention is more suitable for those that have been sterilized by heating under such stronger conditions. Can be implemented.

In the present invention, one or more ingredients selected from chestnut, sweet potato, pumpkin, potato, taro, carrot and tomato are used. Although these ingredients are soft and tend to collapse when heated, according to the present invention, these ingredients can be prevented from cracking or collapsing during transportation.
These ingredients can be cut by removing the skin, etc., or boiled and added to the cooked rice before or after cooking. However, the size is preferably 0.25 cm ³ or more, more preferably 0.5 cm ³ or more, and more preferably 0.5 cm ³ or more, from the viewpoint of fully enjoying the appearance of ingredients when cooked rice is made. Preferably it is 1 cm ³ or more. When such a large ingredient is enclosed in a pouch, the ingredient tends to collapse more easily during transportation, but according to the present invention, it is included even though it contains ingredients that are easily broken or broken such as chestnuts and sweet potatoes. Therefore, since the processed food for adding cooked rice containing a pouch is obtained in which the shape of these ingredients is not easily damaged during transportation, the present invention can be more suitably implemented in such a large ingredient.
In addition to the ingredients mentioned above, the ingredients include vegetables such as onions, green peas, whole corn, soybeans, red beans, mushrooms such as matsutake, shiitake mushrooms, shimeji mushrooms, mushrooms, salmon, flounder, eels. Ingredients such as fish and shellfish such as tuna, salmon, squid, shrimp, clams and scallops, and livestock such as beef, chicken and pork can be appropriately selected and used within a range not impairing the effects of the present invention.

  In the present invention, a rice grain-like konjac molded product is further used. In addition to making the seasoning liquid content below a certain amount and filling with little or little pouch head space, this rice-grained konjac molded product is likely to break or collapse such as chestnuts and sweet potatoes By filling and sealing the pouch together with the ingredients, it is possible to provide a processed food for adding cooked rice containing a pouch that is difficult to damage the shape of the ingredients during transportation. On the other hand, when the rice grain-like konjac molded product is not used, as shown in a comparative example described later, it is possible to prevent ingredients such as chestnuts and sweet potatoes from cracking or collapsing during transportation. Can not.

Thus, the use of rice grain-like konjac molded products can prevent ingredients such as chestnuts and sweet potatoes from cracking or collapsing during transportation. It is a relatively small size, and the surface is a gel-like food that is slippery due to water separation, so if you fill and seal the pouch together with ingredients that are easy to crack or collapse, such as chestnuts and sweet potatoes, these ingredients It is presumed that this is because the materials are encapsulated in a substantially uniform manner so as to fill the gaps between the materials, and these materials are subjected to external forces such as vibration, pressure, and drop impact during transportation in order to soften them like a cushion.
Moreover, the rice grain-like konjac molded product is used in the processed food for adding cooked rice with pouches according to the present invention, as described above, means for preventing ingredients such as chestnuts and sweet potatoes from cracking or collapsing during transportation. In addition to the above, the shape and texture are similar to rice grains, so even if cooked rice or the like is made in addition to the rice, there is no inferiority.

In the present invention, the rice grain-like konjac molded product is a gel-like product obtained by coagulating a glucomannan containing mannose and glucose with a coagulant that is an alkali material, such as a rugby ball or a column. It is molded into a shape similar to rice grains. The specific size of such a rice grain-like konjac molded product is preferably 5 to 12 mm, more preferably 6 to 10 mm in the major axis, and preferably 2 to 5 mm, more preferably 3 to 5 mm in the minor axis. .
In addition to the glucomannan, the rice grain-like konjac molded product of the present invention includes a thickener such as alginic acid, carrageenan and starch, a quality improving material such as dietary fiber, and an auxiliary material such as seasoning.

The method for producing a rice grain-like konjac molded product is not particularly limited. For example, according to a conventional method, a raw material containing glucomannan and water are mixed to swell glucomannan, and if necessary, a thickener or the like. Other auxiliary materials were added, and a solidified material such as calcium hydroxide dissolved in water was added thereto, heated to about 80 ° C. to solidify into a gel, and then the nozzle shape was made into a circle. It can manufacture by chopping, etc., extruding from a nozzle using an extrusion molding machine.
Moreover, as such a rice grain-like konjac molded product, since it is marketed as a low calorie food replacing rice, it may be used.

  The content of the rice grain-like konjac molded product is preferably 5% or more, more preferably 10% or more, and still more preferably 15% or more based on the product, although it depends on the content of the seasoning liquid. As the content of the rice grain-like konjac molded product increases, a sufficient amount of rice grain-like konjac molded product is sealed in the gap between ingredients such as chestnuts and sweet potatoes that are likely to crack or collapse when the pouch is filled and sealed. Thus, external forces such as vibration, pressure and drop impact received by these materials during transportation can be further reduced, and the effects of the present invention can be more easily obtained. In the present invention, even if the content of the rice grain-like konjac molded product is too much, the effect does not increase proportionally, but the content of ingredients such as chestnuts and sweet potatoes is relatively reduced. Since it is not preferable as a processed food for adding cooked rice, the content of the rice grain-like konjac molded product is preferably 80% or less, more preferably 70% or less, and more preferably 80% or less, more preferably 70% or less, based on the content of the seasoning liquid. Preferably it is 60% or less. Further, the content of the rice grain-like konjac molded product is the ratio of the product obtained by passing the product through a 10-mesh mesh to separate the ingredients from the seasoning liquid and taking out the rice grain-like konjac molded products from the ingredients.

  There is no restriction | limiting in particular as a seasoning liquid used by this invention, What is necessary is just to use the seasoning liquid of favorite seasoning, such as a Japanese style, a Western style, and a Chinese style. Specific examples of the seasoning liquid include seasonings such as soy sauce, sugar, salt, and sodium glutamate, spices such as pepper, chili, and paprika, extracts such as scallop extract, shiitake extract, and yeast extract, and organic acids. A pH adjusting material such as the above, and other various additives may be appropriately selected and blended within a range not impairing the effects of the present invention. In addition, as a seasoning liquid, without adding a seasoning, for example, after filling and sealing water and ingredients in a pouch, heat and sterilize also as a stew, so that the extract of the ingredients is eluted in fresh water as a seasoning liquid Also good. Alternatively, only ingredients having a high water content may be filled and sealed in a pouch and then heat sterilized, and water separation containing an extract produced from the ingredients may be used as a seasoning liquid.

  The viscosity of the seasoning liquid is preferably lower so that a non-sticky cooked rice dish can be obtained. Specifically, the viscosity of the seasoning liquid is preferably 10 Pa · s or less. Thus, when the viscosity of the seasoning liquid is low, ingredients such as chestnuts and sweet potatoes that are easily broken or broken tend to move in the pouch during transportation, and the shape of these ingredients tends to be more easily damaged. According to this, a processed food for adding rice with a pouch is obtained in which the shape of these ingredients is not easily damaged during transportation despite containing ingredients that are easily broken or broken such as chestnuts and sweet potatoes. In addition, the present invention can be more suitably implemented in a processed food for adding cooked rice with a pouch having a low viscosity of the seasoning liquid. In addition, the viscosity of seasoning liquid puts the said seasoning liquid 500mL in the beaker of 500 mL capacity | capacitance, and the viscosity is 0.00 on condition of product temperature 20 degreeC and rotation speed 20rpm by Tokyo Keiki Co., Ltd. product. When less than 375 Pa · s: Rotor No. 1, when 0.375 Pa · s or more and less than 1.5 Pa · s: Rotor No. 2, when 1.5 Pa · s or more and less than 3.75 Pa · s: Rotor No. 3, 3.75 Pa · s or more and less than 7.5 Pa · s: Rotor No. 4, 7.5 Pa · s or more: Rotor No. 5, obtained from the reading when the rotor has rotated 3 times after the start of measurement. Value.

Although the manufacturing method of the processed food for adding cooked rice with a pouch of this invention is not specifically limited, For example, it can manufacture as follows.
First, as an ingredient, one or more kinds selected from chestnuts, sweet potatoes, pumpkins, potatoes, taros, carrots and tomatoes and a rice grain-like konjac molded product are prepared, and these are preferably mixed and stirred. Separately, a seasoning liquid is prepared.
Next, the ingredients and the seasoning liquid are filled and sealed in the pouch so that the head space of the pouch is 10 mL or less. At that time, the content of the seasoning liquid is 70% or less with respect to the product. Furthermore, the content of the rice grain-like konjac molded product is preferably 5% or more based on the product.
Subsequently, the processed food for adding cooked rice with pouch filled and sealed in the pouch is heat sterilized by a conventional method, preferably heated at 120 ° C. for 4 minutes, or retort-treated under conditions having an effect equal to or higher than this. Of processed food for adding rice with pouch.

  Examples of the present invention and comparative examples will be described below to further explain the present invention.

[Example 1] (Processed food for adding cooked rice with pouch for cooked chestnut rice)
The following ingredient raw materials and seasoning liquid raw materials were prepared.
(A) Raw material rice grain-like konjac molded product * 55.0kg
Chestnut (with skin removed, volume of about 1.8 cm ³ ) 10.0
Taro 5.0
(Cut to 15mm x 15mm x 15mm)
Carrot 5.0
(30mm x 10mm x 5mm cut and boiled)
Shiitake mushroom (3mm thick sliced and boiled) 9.0
Shimeji (boiled) 6.0
――――――――――――――――――――――――――――――――――
Total 90.0kg
* Fushimiya Co., Ltd., trade name "Gran Konjac", major axis: about 7mm, minor axis: about 5mm
(B) Seasoning liquid soy sauce 7.0 kg
Skipjack extract powder 2.0
Sugar 1.8
Shiitake extract powder 1.3
Salt 0.9
Kelp extract powder 0.6
Miso 0.3
Shimizu 21.1
――――――――――――――――――――――――――――――――――
Total 35.0kg

First, ingredients such as a rice grain-like konjac molded product, chestnuts, taro, carrots, shiitake mushrooms and shimeji were put into a mixing tank and mixed with stirring to obtain ingredients. Next, the ingredients of the seasoning liquid, that is, fresh water (heated to 90 ° C.), soy sauce, bonito extract powder, sugar, shiitake extract powder, salt, kelp extract powder and miso are added to another mixing tank and mixed. A seasoning liquid was obtained.
Then, 90 g of this ingredient and 35 g of seasoning liquid are filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), this is retorted in a hot water type retort at 120 ° C. for 20 minutes, and then cooled. A processed food for adding cooked rice with a pouch for rice was obtained.
The obtained processed food for adding cooked rice with pouch for cooked rice has a pouch head space of about 2 mL, and the contents of the seasoning liquid and the rice grain-like konjac molded product are about 35% and about 39%, respectively. Met. Moreover, the viscosity of the seasoning liquid was less than 1 × 10 ⁻² Pa · s.

  Furthermore, after this chestnut-cooked cooked rice-added processed food for adding rice is put in a 130 mm x 170 mm x 25 mm cosmetic box, a round-trip transport test between Tokyo and Fukuoka is performed by truck, and then one sample bag after the transport test is washed-free rice. When 160g and 210g of fresh water are put into a rice cooker and lightly stirred and cooked to make chestnut cooked rice, the chestnut cooked rice obtained is not damaged in the shape of chestnut, carrot and taro. The rice grain-like konjac molded product was similar in appearance and texture to the cooked rice grains, so it was not inferior when mixed with cooked rice.

[Example 2] (Processed food for adding cooked rice with pouch for chestnut cooked rice)
In the ingredient raw material of Example 1 (a), the ingredients are the same as in Example 1 except that the amount of the rice grain-like konjac molded product is reduced to 3 kg and the total ingredient amount is 38 kg. A seasoning liquid was obtained.
Then, 90 g of this ingredient and 35 g of seasoning liquid are filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), this is retorted in a hot water type retort at 120 ° C. for 20 minutes, and then cooled. A processed food for adding cooked rice with a pouch for rice was obtained.
The obtained processed food for adding cooked rice with pouch for cooked rice has a pouch head space of about 2 mL, and the contents of the seasoning liquid and the rice grain-like konjac molded product are about 34% and about 4, respectively. It was 9%. Moreover, the viscosity of the seasoning liquid was less than 1 × 10 ⁻² Pa · s.

  Furthermore, after this chestnut-cooked cooked rice-added processed food for adding rice is put in a 130 mm x 170 mm x 25 mm cosmetic box, a round-trip transport test between Tokyo and Fukuoka is performed by truck, and then one sample bag after the transport test is washed-free rice. A rice cooker with 160g and 210g of fresh water was lightly stirred and cooked to make chestnut rice. The resulting chestnut rice was in a range where there was no problem, although some chestnuts and carrots were broken. In addition to being satisfactory in terms of the appearance of the material, the rice-grain-like konjac molded product was similar in appearance and texture to the cooked rice grains, and was therefore not inferior when mixed with cooked rice.

[Example 3] (Processed food for addition of cooked rice with sweet potato pouch for cooked rice)
The following ingredient raw materials and seasoning liquid raw materials were prepared.
(A) Ingredient raw material rice grain-like konjac molded product (same as Example 1) 55.0 kg
Sweet potato 35.0
(Cut to 15mm x 15mm x 15mm)
――――――――――――――――――――――――――――――――――
Total 90.0kg
(B) Seasoning liquid soy sauce 7.0 kg
Skipjack extract powder 2.0
Sugar 1.8
Shiitake extract powder 1.3
Salt 0.9
Kelp extract powder 0.6
Miso 0.3
Shimizu 21.1
――――――――――――――――――――――――――――――――――
Total 35.0kg

First, ingredient raw materials, that is, a rice grain-like konjac molded product and sweet potato were put into a mixing tank and mixed by stirring to obtain ingredients. Next, the ingredients of the seasoning liquid, that is, fresh water (heated to 90 ° C.), soy sauce, bonito extract powder, sugar, shiitake extract powder, salt, kelp extract powder and miso are added to another mixing tank and mixed. A seasoning liquid was obtained.
Then, 90 g of this ingredient and 35 g of seasoning liquid are filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), this is retorted at 120 ° C. for 20 minutes in a hot water retort, cooled, and then the sweet potato of the present invention. A processed food for adding cooked rice with a pouch for rice was obtained.
The obtained processed food for adding cooked rice with a pouch for cooked rice has a pouch head space of about 2 mL, and the contents of the seasoning liquid and the rice grain-like konjac molded product are about 32% and about 39%, respectively. Met. Moreover, the viscosity of the seasoning liquid was less than 1 × 10 ⁻² Pa · s.

  Furthermore, after putting the processed food for adding cooked rice with a pouch for cooked rice into a 130 mm x 170 mm x 25 mm cosmetic box and making a round-trip transport test between Tokyo and Fukuoka by truck, one sample of the sample after the transport test was washed without washing When 160g and 210g of fresh water were added to a rice cooker and lightly stirred and cooked to make sweet potato rice, the resulting sweet potato rice was not damaged and the appearance of the ingredients was sufficient. The rice grain-like konjac molded product is similar to the rice grain in appearance and texture, so it was not inferior when mixed with rice.

[Example 4] (Processed food for adding cooked rice with pouch for tomato and pumpkin risotto)
The following ingredient raw materials and seasoning liquid raw materials were prepared.
(A) Ingredient raw material rice grain-like konjac molded product (same as Example 1) 55.0 kg
Tomato (cut to 15mm x 15mm x 15mm) 11.0
Pumpkin 10.0
(15mm x 15mm x 15mm boiled cut product)
Potato 10.0
(15mm x 15mm x 15mm boiled cut product)
Onion 4.0
(10mm x 10mm x 10mm sauteed cut product)
――――――――――――――――――――――――――――――――――
Total 90.0kg
(B) Seasoning liquid raw material tomato puree 8.0
Salt 0.4
Sugar 0.2
Spice 0.01
Shimizu 26.39
――――――――――――――――――――――――――――――――――
Total 35.0kg

First, ingredient ingredients, that is, rice grain-like konjac molded products, tomatoes, pumpkins, potatoes and onions were put into a mixing tank and mixed by stirring to obtain ingredients. Next, a seasoning liquid raw material, that is, fresh water (heated to 90 ° C.), tomato puree, salt, sugar and spices was added to another mixing tank, and stirred and mixed to obtain a seasoning liquid.
Then, 90 g of this ingredient and 35 g of seasoning liquid are filled and sealed in a heat-resistant aluminum pouch (120 mm × 150 mm), this is retorted at 120 ° C. for 20 minutes in a hot water retort, cooled, and then the tomato of the present invention. And processed food for adding rice with pouches for pumpkin risotto.
The tomato and pumpkin processed food for adding rice with pouch for risotto has a pouch head space of about 2 mL, and the contents of the seasoning liquid and the rice grain-like konjac molded product are about 36% and about 39, respectively. %Met. Moreover, the viscosity of the seasoning liquid was about 3 × 10 ⁻¹ Pa · s.

  Furthermore, the processed food for adding rice with pouches for tomato and pumpkin risottos was put in a 130mm x 170mm x 25mm cosmetic box, and a round trip transportation test was carried out between Tokyo and Fukuoka by truck, and then a sample bag after transportation test and 150g of cooked rice The tomato and pumpkin risottos were made by heating the mixture to about 60 ° C. with a microwave oven. This tomato and pumpkin risotto is not damaged in the shape of tomato, pumpkin and potato, and is sufficiently satisfactory in appearance of the ingredients, and the rice-like konjac molded product has the appearance and texture of rice grains Because it is similar, it was mixed with cooked rice and was not inferior.

[Comparative Example 1] (Processed food for adding cooked rice with pouch for cooked chestnut rice)
In Example 1, when filling and sealing ingredients and seasoning liquid in a heat-resistant aluminum pouch, the same composition as in Example 1 except that the amount of these ingredients was changed to 35 g of ingredients and 90 g of seasoning liquid, respectively. A processed food for adding cooked rice with a pouch for cooking rice was obtained by the manufacturing method.
The resulting processed food for adding cooked rice with a pouch for cooking chestnut rice has a pouch head space of about 2 mL, and the contents of the seasoning liquid and rice grain-like konjac molded product are about 74% and about 15%, respectively. Met. Moreover, the viscosity of the seasoning liquid was less than about 1 × 10 ⁻² Pa · s.

  Furthermore, after this chestnut-cooked cooked rice-added processed food for adding rice is put in a 130 mm x 170 mm x 25 mm cosmetic box, a round-trip transport test between Tokyo and Fukuoka is performed by truck, and then one sample bag after the transport test is washed-free rice. When 160g and 210g of fresh water were added to a rice cooker and lightly stirred and cooked to make chestnut cooked rice, the chestnut cooked rice was broken and crumbled and its shape was damaged. The appearance of the ingredients was not satisfactory and was not preferable.

[Comparative Example 2] (Processed food for adding cooked rice with pouch for cooked chestnut rice)
In Example 1, when heat-stable aluminum pouch was filled and sealed with ingredients and seasoning liquid, the chestnut was cooked with the same composition and manufacturing method as Example 1 except that the pouch headspace was 12 mL. A processed food for adding rice with a pouch for rice was obtained.
The obtained processed food for adding cooked rice with a pouch for cooked rice has a head space of about 12 mL, and the contents of the seasoning liquid and the rice grain-like konjac molded product are about 35% and about 39%, respectively. Met. Moreover, the viscosity of the seasoning liquid was less than about 1 × 10 ⁻² Pa · s.

  Furthermore, after this chestnut-cooked cooked rice-added processed food for adding rice is put in a 130 mm x 170 mm x 25 mm cosmetic box, a round-trip transport test between Tokyo and Fukuoka is performed by truck, and then one sample bag after the transport test is washed-free rice. When 160g and 210g of fresh water were added to a rice cooker and lightly stirred and cooked to make chestnut cooked rice, the chestnut cooked rice was broken and crumbled and its shape was damaged. The appearance of the ingredients was not satisfactory and was not preferable.

[Comparative Example 3] (Processed food for adding cooked rice with pouch for cooked chestnut rice)
In the ingredient raw material of Example 1 (a), the ingredients and seasoning liquid were mixed with the same composition and manufacturing method as in Example 1 except that the rice grain-like konjac molded product was not blended and the total blending amount of the ingredient raw material was 35 kg. Obtained.
The obtained processed food for adding cooked rice containing pouches for chestnut cooked rice had a pouch head space of about 2 mL, and the content of the seasoning liquid was about 33%. Moreover, the viscosity of the seasoning liquid was less than 1 × 10 ⁻² Pa · s.

  Furthermore, after this chestnut-cooked cooked rice-added processed food for adding rice is put in a 130 mm x 170 mm x 25 mm cosmetic box, a round-trip transport test between Tokyo and Fukuoka is performed by truck, and then one sample bag after the transport test is washed-free rice. When 160g and 210g of fresh water were added to a rice cooker and lightly stirred and cooked to make chestnut cooked rice, the chestnut cooked rice was broken and crumbled and its shape was damaged. The appearance of the ingredients was not satisfactory and was not preferable.

Based on the above, the content of seasoning liquid is 70% or less of the product, and the rice grain-like konjac molded product is 10 mL or less together with ingredients that are easily broken or broken such as chestnuts and sweet potatoes. Although the processed food for adding cooked rice with pouch of Example 1 filled and sealed in a pouch contains ingredients that are easily broken or broken such as chestnuts and sweet potatoes, the shape of these ingredients is impaired during transportation I can understand that it is difficult. On the other hand, processed food for adding cooked rice with pouch of Comparative Example 1 whose content of seasoning liquid is not less than 70% of the product, processed food for added rice with pouch of Comparative Example 2 whose headspace is not less than 10 mL, and rice grains as ingredients It can be understood that the processed food for adding cooked rice with a pouch of Comparative Example 3 without using a konjac-like molded product is not preferable because the shape of ingredients such as chestnuts and sweet potatoes that are easily broken or broken is damaged during transportation. .
In addition, the processed food for adding cooked rice with pouch of Example 1 in which the content of the rice grain-like konjac molded product is 5% or more with respect to the product, the content of the rice grain-like konjac molded product is less than 5% with respect to the product. Compared to the processed food for adding cooked rice with pouch of Example 2, the shape of ingredients such as chestnuts and sweet potatoes was less likely to be damaged during transportation, which was preferable.

Claims (3)

A processed food for adding rice with pouch, which is prepared by filling and sealing a pouch with one or more ingredients selected from chestnut, sweet potato, pumpkin, potato, taro, carrot and tomato and seasoning liquid. A processed food for adding cooked rice with a pouch, characterized in that the head space of the pouch is 10 mL or less, the content of the seasoning liquid is 70% or less of the product, and contains a rice grain-like konjac molded product. The processed food for adding cooked rice with pouch according to claim 1, wherein the content of the rice grain-like konjac molded product is 5% or more based on the product. The processed food for adding cooked rice with pouch according to claim 1 or 2, wherein the heat sterilization is a retort treatment.