JP2006254858A - Rice food in narrow-mouthed container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide rice food filled in a narrow-mouthed container without impairing rice grain. <P>SOLUTION: The invention relates to the rice food obtained by adding boiled or steamed rice into an aqueous solution of modified starch. The rice food keeps shape of the rice grain even filled in a pressurized state by using a machine into the narrow-mouthed container. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a cooked rice food filled in a narrow mouth container.

  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.

  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.

Patent Document 2 discloses a cooked rice food in a sealed container that has less boiled rice grains even after retort sterilization and has a good flavor and texture. The means is to use a seasoning liquid containing a water extract obtained from an aged tea material, put it in a retort pouch and sterilize it, and it does not prevent physical damage to the rice grains that occur during machine filling into a narrow mouth container. Absent.
JP 2001-78690 A JP 2004-129535 A

 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.

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.

  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.

  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.

  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.

  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.

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.

  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.

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.

  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.

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.

  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.

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.

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.

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.

  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

Claims (7)

A cooked rice food in which a modified starch aqueous solution and cooked rice or steamed rice are mixed and filled into a narrow mouth container. The cooked rice food filled in the narrow mouthed container according to claim 1, wherein the modified starch is an ether-crosslinked starch. 3. The cooked rice food filled in the narrow mouthed container according to claim 1, wherein the weight ratio of the modified starch aqueous solution to the cooked rice is 60:40 to 95: 5. The cooked starch food filled in the narrow-mouthed container according to any one of claims 1 to 3, wherein the modified starch content of the modified starch aqueous solution is 0.2 to 4.0 wt%. The cooked rice food filled in the narrow-mouthed container according to any one of claims 1 to 4, wherein cooked rice is used with a weight ratio of rice: water of 1: 0.5 to 1.5. The cooked rice food filled in the narrow mouth container according to any one of claims 1 to 5, wherein the inner diameter of the mouth of the narrow mouth container is 6 to 15 mm. The cooked rice food filled in the narrow-mouth container according to any one of claims 1 to 6, which is heated after filling the container.