JP2013106564A - Rice ball using grated yam processed product as ingredient, and rice ball ingredient to be used for the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice ball suppressed in moisture movement to boiled rice, in spite of using as the ingredient, a grated yam processed product containing a large quantity of water, and making the original texture of grated yam remain, and to provide a rice ball grated yam processed product to be used for the rice ball.SOLUTION: This rice ball is obtained by using as the ingredient, a grated yam processed product containing grated yam and a thickener, and having a water content of 65-90%, and a viscosity of 3-40 Pa s (20°C).

Description

The present invention relates to a rice ball that uses a garlic processed product as a tool, and a rice ball tool used therefor.

In recent years, attention has been focused on grated grated yam from the viewpoint of consumer health. Among the dishes that use garlic, garlic rice is gaining popularity regardless of generation, and barley garnished rice that has been sown on the barley rice is also famous as a local dish in Shizuoka Prefecture.

Therefore, the present inventor wondered whether he could enjoy the roasted rice even in places where cooking was not possible, such as in schools, offices or outdoors. And, for example, if you can make a rice ball that contains the portion of the rice cake and cooked rice (rice) when it is divided into two, the rice balls will be recalled from the rice ball and the rice cake We thought that we could meet the needs of. Therefore, an attempt was made to prepare a rice ball containing grated grated yam.

However, cornoro has a lot of moisture, and when used as a rice ball tool, the rice absorbs the moisture of the corn and does not exhibit the appearance of a mashed rice, and the rice portion becomes unsteady and the shape of the rice ball tends to collapse. As described above, it is usually very difficult to produce a rice ball containing a thick portion of rice and a portion of rice.

In patent document 1, the troll processed food which added the sour agent and fats and oils to Trollo is described. However, it is not preferable to use the trolled processed food as a rice ball because the rice absorbs the water from the mash and loses the texture of the rice ball.

JP-A-5-328934

The purpose of the present invention is a rice ball in which the moisture transfer to rice is suppressed and the original texture of the garlic remains, and the rice ball used for this, even though a processed garlic product having a high water content is used as the ingredient. It provides the ingredients.

As a result of intensive studies to solve the above problems, the present inventors have used a thickened product containing a thickener and a moisture content and viscosity adjusted to a specific range as a tool. The present inventors completed the present invention by discovering that a rice ball with the moisture transfer suppressed and the original texture remaining on the garlic can be obtained.

That is, the present invention
(1) A rice ball containing a thickening agent and a thickener, having a moisture content of 65 to 90% and a viscosity of 3 to 40 Pa · s (20 ° C.) as a tool,
(2) The rice ball described in (1), wherein the thickener is xanthan gum and / or tamarind seed gum. (3) In the garnished processed product, the content of the garnished solid is 8 to 35% with respect to the garnished processed product. The rice balls described in (1) or (2),
(4) The rice ball according to any one of (1) to (3), wherein the filtered product includes 0.2 to 10% of edible fat / oil with respect to the processed product. Used for rice balls described in any of the above, and rice balls made from the processed products
It is.

According to the present invention, it is possible to provide a rice ball in which the moisture transfer to rice is suppressed and the original texture of the garlic remains even though the garlic processed product having a high moisture content is used as the ingredient. Therefore, further expansion of demand for these rice balls and rice balls using them can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The garlic processed product used as a rice ball tool of the present invention refers to a garlic that has been subjected to processing such as seasoning or adjustment of physical properties by mixing with other raw materials, with respect to the garlic that has just been grated.

The garlic processed product of the present invention contains garlic and a thickener, and has a water content of 65 to 90% and a viscosity of 3 to 40 Pa · s.

The yam, which is the main raw material for the processed garlic product of the present invention, is a general term for cultivated crops among the climbing plants of the genus Yamano, for example, moths such as Nagahama and Yamato moths, Etc. The yam used in the present invention may be a commercially available yam, Yamato kana, natural mushroom, etc., but from the viewpoint that the water content and viscosity of the garlic processed product can be easily adjusted to a specific range, it is preferable to use the long yam.

In the filtered product of the present invention, the content of the filtered solid content is preferably 8 to 35%, more preferably 10 to 30%, and further preferably 12 to 25% with respect to the filtered product. When the content of the grated solids is within the above range, the moisture transfer to the rice is suppressed, the original texture of the grated yam remains, and the grated processed product as a tool is also preferable. Toro solids can be calculated based on the 5th Food Composition Table 2001 (Joshi Women's Nutrition University Press). Usually, Nagatoro is 17.4%, Yamato is 33.3%, and Natural is Contains 31.2% solids.

The thickener used for the processed product of the present invention is not particularly limited, and xanthan gum, tamarind seed gum, guar gum, pectin, gelatin, starch, etc. may be used. Xanthan gum and tamarind seed gum are preferable, and xanthan gum is more preferable from the viewpoint of suppressing moisture transfer to rice and easily leaving the original texture of the garlic. Moreover, you may use 2 or more types of thickeners combining these.

In the filtered product of the present invention, the content of the thickener is not particularly limited, but is preferably 0.1 to 2.5%, more preferably 0.5 to 2% with respect to the filtered product. When the content of the thickener is in the above range, moisture transfer to rice is suppressed, the original texture of the garlic remains, and the garlic processed product as a tool becomes fresh, which is preferable.

It is preferable that the processed garlic product of the present invention contains a dextrin having a DE of 30 or less, whereby moisture transfer to rice is suppressed, and the original texture of garlic tends to remain. Here, DE is an index generally indicating the degree of starch hydrolysis called dextrose equivalent, and the higher the value, the higher the degree of hydrolysis and the shorter the sugar chain. In the present invention, as the dextrin, a reduced product thereof can be used. In this case, the reduced product DE means the DE of the dextrin as a raw material.

In general, dextrin having a DE of about 3 to 70 is commercially available. For example, a dextrin having about DE3 generally contains 90% or more of a saccharide of octasaccharide or more in its sugar composition. Generally, it contains 90% or more of monosaccharides and disaccharides. A dextrin having a DE of 30 or less used in the present invention generally contains 50% or more of a saccharide of pentasaccharide or more. The dextrin used in the present invention preferably has a DE of 30 or less, since those having a DE of 30 or more generally have a strong sweet taste and are not preferred because they are sweet when they are contained in a garnished processed product.

In the processed garlic product of the present invention, the content of dextrin is not particularly limited, but from the viewpoint of suppressing moisture transfer to rice and easily leaving the original texture of garlic, -10% is preferable, and 0.5-8% is more preferable.

It is preferable that the garlic processed product of the present invention contains edible fats and oils, whereby moisture transfer to the rice is suppressed, and the original texture of the garlic tends to remain. As edible fats and oils used by this invention, any fats and oils provided for food may be used. Such edible oils and fats include, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and the like, or refined oils (salad oil) thereof, or Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc., and one or more of these may be used. .

In the processed garlic product of the present invention, the content of edible fats and oils is not particularly limited, but from the viewpoint of suppressing the moisture transfer to rice and easily leaving the original texture of garlic, .2 to 10% is preferable, and 0.5 to 8% is more preferable.

The filtered product of the present invention obtained by mixing the raw materials has a moisture content of 65 to 90%, preferably 70 to 87%, and more preferably 75 to 85%. From the viewpoint of increasing the presence of the garlic as a rice ball ingredient, the processed garnished product needs to be 90% or less, and if it is 85% or less, it is easy to recall the roasted rice served in the bowl. Therefore, it is more preferable. Moreover, if the water content of the processed product is lower than 65%, the freshness of the rice balls is insufficient, which is not preferable. The water content is a value measured by a reduced pressure heating drying method. The reduced pressure heating drying method is a method of measuring a reduced mass (water content) by heating under reduced pressure at a temperature at which the measurement sample is not decomposed.

The viscosity of the filtered product of the present invention is 3 to 40 Pa · s, preferably 5 to 30 Pa · s, and more preferably 10 to 20 Pa · s. If the viscosity of the processed product is lower than the above range, moisture transfer to the rice during storage of rice balls proceeds and it is difficult to leave the original texture of the garlic. On the other hand, if the viscosity is higher than the above range, the freshness of rice balls is insufficient, which is not preferable.

The viscosity was measured using a BH type viscometer when the viscosity was less than 4 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 20 rpm. 3, 4 Pa · s or more and less than 18 Pa · s. When the rotor is 18 Pa · s or higher, the rotor No. 6 is a value obtained from the reading when the rotor is rotated 10 times after the start of measurement.

In addition to the above-mentioned yam, thickener, dextrin, and edible oil and fat, the raw material processed according to the present invention appropriately selects and blends various raw materials generally used in the food within a range not impairing the effects of the present invention. be able to. Examples thereof include seasonings such as salt, sugar and soy sauce, bacteriostatic agents such as glycine, egg white lysozyme and sodium acetate, organic acids such as ascorbic acid, citric acid, lactic acid and acetic acid, and salts thereof.

The manufacturing method of the processed garnish used as the rice ball tool of the present invention may be obtained by mixing the above-mentioned raw materials while stirring them with the garlic obtained by grinding down the raw yam. For example, first, raw koji, such as long koji, Yamato koji, and natural koji are washed with water and then peeled, and then exposed to water as necessary to cut into appropriate sizes. Next, the cut yam is slid down using a chopper, a colloid mill, a rotary grated blade, a food cutter or the like. Add raw materials such as thickeners to the obtained residue and mix until uniform, fill and seal in a bag-like container (pouch) made of a resin sheet, and sterilize and freeze with hot water if necessary Process. The frozen storage is preferably performed at −10 ° C. or lower in order to maintain the quality.

The method for producing the rice ball of the present invention is not particularly limited as long as the above-mentioned filtered processed product is used as a tool. Specifically, rice is produced by cooking polished rice, brown rice, milled rice, etc., and the resulting rice wraps the processed cake, so that the processed product comes to the center of the rice. What is necessary is just to shape | mold into a shape.

The content of the processed product in the rice ball of the present invention is not particularly limited as long as it is an amount capable of exhibiting the taste and presence of the processed product as a tool, but 3 to 20 parts per 100 parts of rice. Is preferable, and 5 to 15 parts is more preferable.

The thickened product of the present invention and the rice balls using the same will be described in detail below based on examples. Note that the present invention is not limited to this.

[Examples 1 to 10, Comparative Examples 1 to 4]
After washing and peeling the yam (Nagato or Yamato) and removing the discolored portion, it was grated with a grated grinder. Next, all the raw materials were mixed in accordance with the blending ratios shown in Table 1 while stirring the filtrate, and 0.2 kg each was filled and sealed in a pouch made of a polyamide / polyethylene laminated sheet, and then heated in hot water at 60 ° C. for 30 minutes. After sterilization, it was frozen at −25 ° C. to produce a filtered product as a rice ball tool of the present invention.
The obtained filtered processed product was stored for 1 month in a freezer at −10 ° C., then thawed with running water, and the water content and viscosity of the filtered processed product were measured (Table 1). The rice ball of the present invention was prepared by wrapping 10 parts of the thawed processed product with 100 parts of cooked polished rice (rice) and forming the processed product in the center of the rice.

[Test Example 1]
The rice balls of the present invention obtained in Examples 1 to 10 and Comparative Examples 1 to 4 were halved, and the remaining condition of the filtered product and the freshness of the filtered product were evaluated according to the following evaluation criteria.

Criterion A of “Remaining condition”: Moisture transfer to rice is suppressed, and the original texture of the garlic remains sufficiently B: Moisture transfer to the rice is substantially suppressed, and the original texture of the garlic remains C: Moisture transfer to rice is slightly advanced, and the original texture of garlic is reduced D: Moisture transfer to rice is proceeding, and the original texture of garlic is not left

Standard A of “freshness”: very fresh B: fresh C: low freshness D: freshness is not felt

From Table 1, rice balls characterized by using a garnished product containing a garlic and a thickener, having a moisture content of 65 to 90% and a viscosity of 3 to 40 Pa · s as a tool, The transition was suppressed, the original texture of the garlic remained, and the garlic processed product as a tool was fresh (Examples 1 to 10). On the other hand, rice balls whose water content is not in the range of 65-90% and processed rice cakes whose viscosity is not in the range of 3-40 Pa · s have been transferred to rice. The feeling did not remain, or the freshness of the processed product was not felt (Comparative Examples 1 to 4).

Claims (5)

A rice ball characterized by using as a tool a garlic processed product containing a garlic and a thickener, having a water content of 65 to 90% and a viscosity of 3 to 40 Pa · s (20 ° C.). The rice ball of claim 1, wherein the thickener is xanthan gum and / or tamarind seed gum. The rice ball according to claim 1 or 2, wherein, in the processed product, the solid content of the filtered product is 8 to 35% with respect to the processed product. The rice ball in any one of Claims 1 thru | or 3 in which the said garnished processed product contains 0.2-10% of edible fats and oils with respect to the garnished processed product. A rice ball tool, which is used for the rice ball according to any one of claims 1 to 4 and is made of a processed product.