JP2006254858A - Rice food in narrow-mouthed container - Google Patents
Rice food in narrow-mouthed container Download PDFInfo
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- JP2006254858A JP2006254858A JP2005079785A JP2005079785A JP2006254858A JP 2006254858 A JP2006254858 A JP 2006254858A JP 2005079785 A JP2005079785 A JP 2005079785A JP 2005079785 A JP2005079785 A JP 2005079785A JP 2006254858 A JP2006254858 A JP 2006254858A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 85
- 235000009566 rice Nutrition 0.000 title claims abstract description 85
- 235000013305 food Nutrition 0.000 title claims abstract description 39
- 240000007594 Oryza sativa Species 0.000 title description 68
- 229920000881 Modified starch Polymers 0.000 claims abstract description 23
- 239000004368 Modified starch Substances 0.000 claims abstract description 23
- 235000019426 modified starch Nutrition 0.000 claims abstract description 23
- 239000007864 aqueous solution Substances 0.000 claims abstract description 22
- 241000209094 Oryza Species 0.000 claims abstract 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 abstract description 21
- 239000000243 solution Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 14
- 238000003756 stirring Methods 0.000 description 7
- LPLLVINFLBSFRP-UHFFFAOYSA-N 2-methylamino-1-phenylpropan-1-one Chemical compound CNC(C)C(=O)C1=CC=CC=C1 LPLLVINFLBSFRP-UHFFFAOYSA-N 0.000 description 6
- 241000132539 Cosmos Species 0.000 description 6
- 235000005956 Cosmos caudatus Nutrition 0.000 description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 240000003768 Solanum lycopersicum Species 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000000230 xanthan gum Substances 0.000 description 6
- 235000010493 xanthan gum Nutrition 0.000 description 6
- 229920001285 xanthan gum Polymers 0.000 description 6
- 229940082509 xanthan gum Drugs 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 229960004543 anhydrous citric acid Drugs 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 4
- 229940038773 trisodium citrate Drugs 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000021398 garlic paste Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、細口容器に充填された米飯食品に関する。 The present invention relates to a cooked rice food filled in a narrow mouth container.
粥、雑炊、リゾット等の米飯食品をレトルト容器やプラスチック容器に充填した製品が数多く市販されている。これらの米飯食品のうち流動性を持つものをチアーパック等の細口容器に充填すれば、包装容器からいったん取り出すことなく、移動中や何かをしながらであってもそのまま吸い口より喫食することができ、米飯食品の食シーンを広げることができる。 There are many products on the market that are filled with rice foods such as rice cakes, miscellaneous foods, and risottos in retort containers and plastic containers. If you fill these rice foods with fluidity into a narrow mouth container such as a cheer pack, you can eat it directly from the mouthpiece while moving or while doing something without taking it out of the packaging container. Can expand the food scene of cooked rice food.
特許文献１には、スパウト付き耐熱性シート袋入り米飯食品及びその製造方法が開示されている。このような容器に粥を充填する場合、スパウトの口より圧力をかけて容器内部に充填することになるが、粥の米粒は非常に軟らかいため充填時の圧力によりつぶれてしまい、粒の原形をとどめないため商品価値が下がってしまう。 Patent Document 1 discloses a cooked rice food containing a heat-resistant sheet bag with a spout and a method for producing the same. When filling such containers with rice cake, pressure is applied from the mouth of the spout to fill the inside of the vessel, but the rice grains of rice cake are so soft that they are crushed by the pressure at the time of filling, and the original shape of the grains is changed. The product value will fall because it cannot be stopped.
特許文献２には、レトルト殺菌をしても米粒の煮崩れが少なく、良好な風味と食感を有する密封容器入り米飯食品が開示されている。その手段は、熟成茶材から得られた水抽出液を含む調味液を使用し、レトルトパウチに入れて殺菌するものであり、細口容器への機械充填時に起こる米粒の物理的破損を防ぐものではない。
チアーパック等の細口容器に粥、雑炊、リゾット等の米飯食品を充填しようとすると、その吸い口より充填する場合、充填時の圧力によりつぶれてしまい米粒の原形をとどめないため商品価値が下がってしまう。本発明は、前記課題を解決し、米粒が崩れることなく細口容器に充填された米飯食品を提供するものである。 If you try to fill cooked foods such as rice cakes, miscellaneous foods, risottos, etc. in a thin container such as a cheer pack, if you fill it from the mouthpiece, it will collapse due to the pressure at the time of filling, so the product value will decline because it does not keep the original shape of rice End up. This invention solves the said subject and provides the cooked rice food with which the fine grain container was filled without the rice grain breaking down.
本発明者らは、炊飯もしくは蒸した米飯を、化工澱粉を溶解した水溶液に加えて米飯食品としたものが、細口容器に機械を使用して圧力のかかった状態で充填されても米粒の形を保つことができることを見いだし、本発明を完成した。すなわち、本発明は以下に示すものである。
（１） 化工澱粉水溶液と、炊飯もしくは蒸した米飯が混合され、細口容器に充填された米飯食品。
（２） 化工澱粉がエーテル架橋澱粉である（１）に記載の細口容器に充填された米飯食品。
（３） 化工澱粉水溶液：米飯の重量比率が、６０：４０〜９５：５である（１）又は（２）に記載の細口容器に充填された米飯食品。
（４） 化工澱粉水溶液の化工澱粉含有量が０．２〜４．０重量％である（１）〜（３）のいずれかに記載の細口容器に充填された米飯食品。
（５） 米：水の重量比率を１：０．５〜１．５として炊飯した米飯を使用した（１）〜（４）のいずれかに記載の細口容器に充填された米飯食品。
（６） 細口容器の吸い口の内径が６〜１５mmである、（１）〜（５）のいずれかに記載の細口容器に充填された米飯食品。
（７） 容器に充填後に加熱された（１）〜（６）のいずれかに記載の細口容器に充填された米飯食品。
The inventors of the present invention have added rice cooked or steamed rice to an aqueous solution in which a modified starch is dissolved to form a rice food, even if it is filled in a narrow-mouthed container under pressure using a machine. The present invention has been completed. That is, the present invention is as follows.
(1) A cooked rice food in which a modified starch aqueous solution and cooked or steamed cooked rice are mixed and filled in a narrow mouth container.
(2) The cooked rice food filled in the narrow mouth container according to (1), wherein the modified starch is an ether-crosslinked starch.
(3) The cooked starch aqueous solution: the cooked rice food filled in the narrow mouth container according to (1) or (2), wherein the weight ratio of cooked rice is 60:40 to 95: 5.
(4) The cooked rice food filled in the narrow mouth container according to any one of (1) to (3), wherein the modified starch content of the modified starch aqueous solution is 0.2 to 4.0% by weight.
(5) Cooked rice food filled in the narrow-mouthed container according to any one of (1) to (4) using cooked rice cooked with a weight ratio of rice: water of 1: 0.5 to 1.5.
(6) The cooked rice food filled in the narrow mouth container according to any one of (1) to (5), wherein the inner diameter of the mouth of the narrow mouth container is 6 to 15 mm.
(7) The cooked rice food filled in the narrow-mouthed container according to any one of (1) to (6) heated after filling the container.
本発明により、機械を使用しても米粒をつぶすことなく細口容器に米飯食品を充填することが可能となり、細口容器充填米飯食品の嗜好性を高めることができる。 According to the present invention, even if a machine is used, it becomes possible to fill the narrow-mouth container with the cooked rice food without crushing the rice grains, and the palatability of the narrow-mouth container filled cooked rice food can be enhanced.
本発明では、まず、化工澱粉を溶解した水溶液と炊飯米もしくは蒸米を準備する。化工澱粉は、エーテル化澱粉、エステル化澱粉、架橋澱粉等を適宜選択できるが、特にエーテル架橋澱粉が好ましい。また水溶液中の化工澱粉の濃度は０．２〜４．０重量％が好ましい。この範囲より少ないと細口容器に充填する時に米粒がつぶれてしまい、この範囲より多いと米飯食品に充分な流動性がなくなり充填スピードが落ちる。化工澱粉水溶液中には、キサンタンガム、グアーガム等の増粘剤、食塩、醤油、出汁等の調味料、野菜等のペースト、クエン酸、リン酸等やそれらの塩等のｐＨ調整剤を含んでいてもよい。米飯を炊く時の米と水の比率は１：０．５〜１：１．５が好ましい。この範囲であれば、米飯の芯が残らず、また充填時に米粒がつぶれにくくなる。 In the present invention, first, an aqueous solution in which a modified starch is dissolved and cooked rice or steamed rice are prepared. As the modified starch, etherified starch, esterified starch, cross-linked starch and the like can be appropriately selected, and ether cross-linked starch is particularly preferable. The concentration of the modified starch in the aqueous solution is preferably 0.2 to 4.0% by weight. If it is less than this range, the rice grains will be crushed when filling the narrow mouth container, and if it is more than this range, the rice food will not have sufficient fluidity and the filling speed will decrease. The modified starch aqueous solution contains thickeners such as xanthan gum and guar gum, seasonings such as salt, soy sauce and soup stock, pastes such as vegetables, citric acid, phosphoric acid etc. and salts thereof such as salts thereof. Also good. The ratio of rice to water when cooking cooked rice is preferably 1: 0.5 to 1: 1.5. If it is this range, the core of cooked rice will not remain, and it will become difficult to crush rice grains at the time of filling.
次に化工澱粉水溶液と炊飯米もしくは蒸米を混合する。化工澱粉水溶液とこれらの米飯の混合比率は６０：４０〜９５：５が好ましい。これより米飯の比率が低いと、粥としての嗜好性が劣り、これより米飯の比率が高くなると充分な流動性がなくなり、細口容器に充填しにくくなる。米飯食品には、梅干し、昆布、卵、トマト、玉葱等の具材を加えたものがあるが、本発明では、細口容器に充填できる程度の大きさにした具材を化工澱粉水溶液の調製時や調製後に加えても良いし、化工澱粉水溶液と米飯を混合する時や混合後に加えても良い。 Next, the chemical starch aqueous solution and cooked rice or steamed rice are mixed. The mixing ratio of the modified starch aqueous solution and these cooked rice is preferably 60:40 to 95: 5. If the ratio of cooked rice is lower than this, the preference for rice cake is poor, and if the ratio of cooked rice is higher than this, sufficient fluidity is lost and it becomes difficult to fill the narrow mouth container. Some cooked rice foods include ingredients such as plum pickles, kelp, eggs, tomatoes, onions, etc. Or may be added after preparation, or may be added when the modified starch aqueous solution and cooked rice are mixed or after mixing.
細口容器の喫食しやすい吸い口の内径は、６〜１５mm程度であり、この吸い口より機械を使用して充填しても本発明の米飯食品は米粒がつぶれることなく充填される。また、細口容器に充填された状態でさらに加熱しても米粒が崩れない。 The inner diameter of the mouthpiece which is easy to eat in the narrow mouth container is about 6 to 15 mm, and even if it is filled by using a machine from this mouthpiece, the cooked rice food of the present invention is filled without crushed rice grains. Moreover, even if it heats in the state with which the narrow mouth container was filled, a rice grain will not collapse.
実施例１
水９５．６重量部、エーテル架橋澱粉（松谷化学工業株式会社製：商品名グルメスター）４．０重量部、無水クエン酸０．２重量部、クエン酸三ナトリウム０．２重量部を撹拌羽根付き蒸気釜に入れ、撹拌しながら８０℃まで加熱して化工澱粉水溶液を調製した。これに、カット梅干し（正栄食品工業株式会社製）１．９重量部、梅FD（株式会社コスモス食品製）０．６重量部、乾燥めかぶ（株式会社コスモス食品製）０．３重量部を混合して調味液を調製した。
Example 1
95.6 parts by weight of water, ether-crosslinked starch (manufactured by Matsutani Chemical Industry Co., Ltd .: Gourmet Star) 4.0 parts by weight, anhydrous citric acid 0.2 parts by weight, trisodium citrate 0.2 parts by weight It put in the attached steam kettle, and heated to 80 degreeC, stirring, and prepared the modified starch aqueous solution. This is mixed with 1.9 parts by weight of cut umeboshi (manufactured by Shoei Food Industry Co., Ltd.), 0.6 parts by weight of plum FD (manufactured by Cosmos Foods Co., Ltd.), and 0.3 parts by weight of dried mekabu (manufactured by Cosmos Foods Co., Ltd.). To prepare a seasoning liquid.
次に、精白米１０重量部に対して水１５重量部を加えて炊飯した米飯２０重量部と、上記調味液８０重量部を混合し、チアーパック充填機ＣＨＰ−３０（グアラパック社製）により、２０ｒ.ｐ.ｍ.にて内径が８mmのスパウトの口よりチアーパックに充填し、密封した後、熱湯（９０℃）を張った殺菌槽に入れ、４０分間加熱殺菌処理して、密封細口容器に充填された梅粥を得た。該梅粥は弾力性を有する米粒を残した状態であり、スパウトからスムーズに吸い出しまたは搾り出しができ、粥として好ましいものであった。 Next, 20 parts by weight of cooked rice by adding 15 parts by weight of water to 10 parts by weight of polished rice and 80 parts by weight of the above-mentioned seasoning liquid are mixed, and a cheer pack filling machine CHP-30 (manufactured by Guarapack) is used. Fill the cheer pack through a spout mouth with an inner diameter of 8 mm at 20 rpm and seal it, put it in a sterilization tank filled with hot water (90 ° C), heat sterilize for 40 minutes, Plum cake filled in was obtained. The ume koji is in a state in which elastic rice grains remain, and can be smoothly sucked out or squeezed out from a spout, and is preferable as a koji.
実施例２
水９８．６７重量部、エーテル架橋澱粉（松谷化学工業株式会社製：商品名グルメスター）０．８重量部、キサンタンガム（大日本製薬株式会社製：商品名エコーガムＦ）０．１重量部、無水クエン酸０．２重量部、クエン酸三ナトリウム０．１重量部、鰹だし（味の素株式会社製）０．０２重量部、グルタミン酸ナトリウム０．０５重量部、食塩０．０６重量部を撹拌羽根付き蒸気釜に入れ、撹拌しながら８０℃まで加熱して化工澱粉水溶液を調製した。
Example 2
98.67 parts by weight of water, ether-crosslinked starch (manufactured by Matsutani Chemical Co., Ltd .: trade name Gourmet Star) 0.8 parts by weight, xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd .: trade name Echo Gum F) 0.1 parts by weight, anhydrous With stirring blades 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, 0.02 parts by weight of soup stock (Ajinomoto Co., Inc.), 0.05 parts by weight of sodium glutamate, 0.06 parts by weight of salt It put into the steam kettle and heated to 80 degreeC, stirring, and prepared the modified starch aqueous solution.
次に、精白米３０重量部に対して水１５重量部を加えて炊飯した米飯３５重量部と、上記化工澱粉水溶液６５重量部、カット梅干し（正栄食品工業株式会社製）１．８重量部、梅FD（株式会社コスモス食品製）０．６重量部、乾燥めかぶ（株式会社コスモス食品製）０．２重量部を混合し、チアーパック充填機ＣＨＰ−３０（グアラパック社製）により、２０ｒ.ｐ.ｍ.にて内径が８mmのスパウトの口よりチアーパックに充填し、密封した後、熱湯（９０℃）を張った殺菌槽に入れ、４０分間加熱殺菌処理して、密封細口容器に充填された梅粥を得た。該梅粥は弾力性を有する米粒を残した状態であり、スパウトからスムーズに吸い出しまたは搾り出しができ、粥として好ましいものであった。 Next, 35 parts by weight of cooked rice by adding 15 parts by weight of water to 30 parts by weight of polished rice, 65 parts by weight of the above modified starch aqueous solution, 1.8 parts by weight of cut plum dried (manufactured by Shoei Food Industry Co., Ltd.), Plum FD (manufactured by Cosmos Foods Co., Ltd.) 0.6 parts by weight and 0.2 parts by weight of dried mekabu (manufactured by Cosmos Foods Co., Ltd.) were mixed, and 20 p.p. Filled into a cheer pack from a spout mouth with an inner diameter of 8 mm at .m., sealed, placed in a sterilization tank filled with hot water (90 ° C), heat-sterilized for 40 minutes, and filled into a sealed narrow mouth container Got a plum cake. The ume koji is in a state in which elastic rice grains remain, and can be smoothly sucked out or squeezed out from a spout, and is preferable as a koji.
実施例３
水９３．５５重量部、エーテル架橋澱粉（松谷化学工業株式会社製：商品名グルメスター）２．０重量部、食塩０．４重量部、チキンブイヨン０．８重量部、トマトペースト１．２重量部、ソテーガーリックペースト０．６重量部、チキンエキス１．２重量部、無水クエン酸０．０５重量部、７５重量％リン酸０．２重量部を混合して、化工澱粉水溶液を調製した。これにカルシウム処理（０．５重量％濃度，６５℃の塩化カルシウム水溶液に２０分間浸漬し、その後９５℃環境下に５分間置く）したみじん切り玉葱５．９重量部、ダイストマト９．４重量部、ソテーオニオン３．５重量部、こしょう０．０４重量部を撹拌羽根付き蒸気釜に入れ、撹拌しながら８０℃まで加熱し、５分間保持して調味液を調製した。
Example 3
93.55 parts by weight of water, ether-crosslinked starch (manufactured by Matsutani Chemical Co., Ltd .: trade name Gourmet Star) 2.0 parts by weight, salt 0.4 parts by weight, chicken bouillon 0.8 parts by weight, tomato paste 1.2 parts by weight Parts, saute garlic paste 0.6 parts by weight, chicken extract 1.2 parts by weight, anhydrous citric acid 0.05 parts by weight, 75% by weight phosphoric acid 0.2 parts by weight were mixed to prepare a modified starch aqueous solution. 5.9 parts by weight of chopped onion and 9.4 parts by weight of dice tomato treated with calcium (soaked in a 0.5% strength by weight, 65 ° C aqueous calcium chloride solution for 20 minutes and then placed in a 95 ° C environment for 5 minutes) Then, 3.5 parts by weight of sautéed onion and 0.04 parts by weight of pepper were placed in a steam kettle equipped with stirring blades, heated to 80 ° C. with stirring, and held for 5 minutes to prepare a seasoning liquid.
次に、精白米を１５分間蒸した米飯１５重量部と、上記調味液８５重量部を混合し、チアーパック充填機ＣＨＰ−３０（グアラパック社製）により、２０ｒ.ｐ.ｍ.にて内径が８mmのスパウトの口よりチアーパックに充填し、密封した後、熱湯（９０℃）を張った殺菌槽に入れ、４０分間加熱殺菌処理して、密封細口容器に充填されたトマトリゾットを得た。該トマトリゾットは弾力性を有する米粒を残した状態であり、スパウトからスムーズに吸い出しまたは搾り出しができ、リゾットとして好ましいものであった。 Next, 15 parts by weight of cooked rice steamed for 15 minutes and 85 parts by weight of the above-mentioned seasoning liquid are mixed, and the inner diameter is 20 rpm by a cheer pack filling machine CHP-30 (manufactured by Guarapack). A cheer pack was filled from the mouth of an 8 mm spout and sealed, and then placed in a sterilization tank filled with hot water (90 ° C.) and subjected to heat sterilization for 40 minutes to obtain a tomato risotto filled in a sealed narrow mouth container. The tomato risotto was in a state in which elastic rice grains were left, and it could be smoothly sucked out or squeezed out of the spout and was preferable as a risotto.
比較例１
水８９．５重量部、精白米８重量部を攪拌羽根付き蒸気釜に入れ、撹拌しながら沸騰するまで加熱し、９分間沸騰状態を維持した。その後、カット梅干し（正栄食品工業株式会社製）１．５重量部、梅FD（株式会社コスモス食品製）０．４５重量部、乾燥めかぶ（株式会社コスモス食品製）０．２５重量部、無水クエン酸０．１５重量部、クエン酸三ナトリウム０．１５重量部を混合し、実施例１と同様にしてチアーパックに充填し、密封細口容器に充填された梅粥を得た。該梅粥は充填時に米粒が崩れ、米粒感がなく糊状であり、商品価値を有する品質ではなかった。
Comparative Example 1
89.5 parts by weight of water and 8 parts by weight of polished rice were placed in a steam kettle equipped with stirring blades, heated to boiling while stirring, and maintained in a boiling state for 9 minutes. Thereafter, 1.5 parts by weight of cut umeboshi (manufactured by Shoei Food Industry Co., Ltd.), 0.45 parts by weight of plum FD (manufactured by Cosmos Foods Co., Ltd.), 0.25 parts by weight of dried mekabu (manufactured by Cosmos Foods Co., Ltd.), anhydrous citrus 0.15 parts by weight of acid and 0.15 parts by weight of trisodium citrate were mixed and filled in a tear pack in the same manner as in Example 1 to obtain a plum cake filled in a sealed narrow container. The rice bran was not quality with commercial value because the rice grains collapsed when filled, had no grain feeling and were pasty.
比較例２
化工澱粉水溶液の代わりにキサンタンガム水溶液（水９９．３重量部、キサンタンガム（大日本製薬株式会社製：商品名エコーガムＦ）０．３重量部、無水クエン酸０．２重量部、クエン酸三ナトリウム０．２重量部）を使用する以外は、実施例１と同様にして、密封細口容器に充填された梅粥を得た。該梅粥は充填時に米粒が崩れ、米粒感がなく糊状であり、商品価値を有する品質ではなかった。
Comparative Example 2
Xanthan gum aqueous solution (99.3 parts by weight of water, 0.3 part by weight of xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd .: Echo Gum F), 0.2 part by weight of anhydrous citric acid, trisodium citrate 0 instead of the modified starch aqueous solution .2 parts by weight) was used in the same manner as in Example 1 to obtain a plum cake filled in a sealed narrow container. The rice bran was not quality with commercial value because the rice grains collapsed when filled, had no grain feeling and were pasty.
比較例３
化工澱粉水溶液の代わりに、キサンタンガム水溶液（水９５．４重量部、キサンタンガム（大日本製薬株式会社製：商品名エコーガムＦ）０．１５重量部、食塩０．４重量部、チキンブイヨン０．８重量部、トマトペースト１．２重量部、ソテーガーリックペースト０．６重量部、チキンエキス１．２重量部、無水クエン酸０．０５重量部、７５重量％リン酸０．２重量部）を使用する以外は、実施例３と同様にして、密封細口容器に充填されたトマトリゾットを得た。該トマトリゾットは充填時に米粒が崩れ、米粒感がなく糊状であり、商品価値を有する品質ではなかった。
Comparative Example 3
Xanthan gum aqueous solution (95.4 parts by weight of water, 0.15 parts by weight of xanthan gum (manufactured by Dainippon Pharmaceutical Co., Ltd .: trade name Echo Gum F), 0.4 parts by weight of sodium chloride, 0.8 parts by weight of chicken bouillon instead of the modified starch aqueous solution Parts, tomato paste 1.2 parts by weight, saute garlic paste 0.6 parts by weight, chicken extract 1.2 parts by weight, anhydrous citric acid 0.05 parts by weight, 75% by weight phosphoric acid 0.2 parts by weight) Except for the above, a tomato risotto filled in a sealed narrow mouth container was obtained in the same manner as in Example 3. The tomato risotto collapsed when filled, had no grain feeling and was pasty, and was not of a quality with commercial value.
本発明は、チアーパック等の細口容器に充填した粥等の流動性米飯食品に利用でき、その嗜好性を高めることにより、簡便に食事を摂ることができる細口容器充填米飯食品の実用性を向上させる。 The present invention can be used for fluid rice products such as rice cakes packed in small-mouth containers such as cheer packs, and by improving its palatability, the practicality of rice-packed foods that can be easily eaten is improved. Let
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| JP2014176350A (en) * | 2013-03-15 | 2014-09-25 | Meal Service Co Ltd | Brown rice gruel packed in container with spout, and manufacturing method thereof |
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| JPWO2014136875A1 (en) * | 2013-03-07 | 2017-02-16 | 大塚食品株式会社 | Retort food composition containing cereals |
| JP2014176350A (en) * | 2013-03-15 | 2014-09-25 | Meal Service Co Ltd | Brown rice gruel packed in container with spout, and manufacturing method thereof |
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