JP2014121293A - Artificial rice - Google Patents
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- JP2014121293A JP2014121293A JP2012279626A JP2012279626A JP2014121293A JP 2014121293 A JP2014121293 A JP 2014121293A JP 2012279626 A JP2012279626 A JP 2012279626A JP 2012279626 A JP2012279626 A JP 2012279626A JP 2014121293 A JP2014121293 A JP 2014121293A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 135
- 235000009566 rice Nutrition 0.000 title claims abstract description 135
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 134
- 235000013305 food Nutrition 0.000 claims abstract description 112
- 229920002472 Starch Polymers 0.000 claims abstract description 86
- 235000019698 starch Nutrition 0.000 claims abstract description 86
- 239000008107 starch Substances 0.000 claims abstract description 85
- 230000008961 swelling Effects 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 108010068370 Glutens Proteins 0.000 claims abstract description 32
- 235000021312 gluten Nutrition 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000013804 distarch phosphate Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 239000008187 granular material Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000001361 adipic acid Substances 0.000 claims description 4
- 235000011037 adipic acid Nutrition 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 229920001685 Amylomaize Polymers 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004370 Bleached starch Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000019428 bleached starch Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- XDLYMKFUPYZCMA-UHFFFAOYSA-M sodium;4-oct-1-enoxy-4-oxobutanoate Chemical compound [Na+].CCCCCCC=COC(=O)CCC([O-])=O XDLYMKFUPYZCMA-UHFFFAOYSA-M 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、米代替成型食品又はその製造方法、それを用いた炊飯米様食品及びレトルト食品に関する。 The present invention relates to a rice substitute molded food or a method for producing the same, a cooked rice-like food using the same, and a retort food.
なお、本明細書において、膨潤度１０未満のデンプンを「低膨潤度デンプン」と記載することがあり、膨潤度１０以上のデンプン「高膨潤度デンプン」と記載することがある。 In the present specification, starch having a swelling degree of less than 10 may be described as “low swelling starch”, and starch having a swelling degree of 10 or more may be described as “high swelling starch”.
澱粉が少なく低カロリーの人造米としてはゲル化剤を用いた成型米が特許文献１〜５に開示されている。 As artificial rice with less starch and low calorie, molded rice using a gelling agent is disclosed in Patent Documents 1-5.
これらの成型米は低カロリーの食品ではあるが、米の食感は得られていない。 These molded rices are low-calorie foods, but the rice texture is not obtained.
本発明は、低カロリー、低糖質、かつ、米と同様な食感を有する食品及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a food having a low calorie content, a low sugar content, and a texture similar to that of rice, and a method for producing the same.
本発明は、以下の米代替成型食品又はその製造方法、それを用いた炊飯米様食品及びレトルト食品を提供するものである。
項１． 活性グルテンと膨潤度１０未満のデンプンを含み、水とともに混捏した後に米粒状に成型してなる米代替成型食品。
項２． 活性グルテンと膨潤度１０未満のデンプンと膨潤度１０以上のデンプンを含み、水とともに混捏した後に米粒状に成型してなる、項１に記載の米代替成型食品。
項３． 前記米代替成型食品が、乾燥重量で、活性グルテン１０〜３０重量％程度と膨潤度１０未満のデンプン５０〜８０重量％程度と膨潤度１０以上のデンプン０〜４０重量％程度を含む、項１又は２に記載の米代替成型食品。
項４． 膨潤度１０以上のデンプンの一部または全部が米粉である、項２〜３のいずれかに記載の米代替成型食品。
項５． 膨潤度１０未満のデンプンが、リン酸モノエステル化リン酸架橋デンプン、リン酸架橋デンプン、湿熱処理デンプン、ハイアミロースデンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプン、熱抑制デンプンからなる群から選ばれる少なくとも１種である、項１〜４のいずれか１項に記載の米代替成型食品。
項６． 活性グルテンと膨潤度１０未満のデンプンと水を含む成分を、減圧下で混捏し、次いで米粒状に成型することを特徴とする米代替成型食品の製造方法。
項７． 活性グルテンと膨潤度１０未満のデンプンと膨潤度１０以上のデンプンと水を含む成分を、減圧下で混捏し、次いで米粒状に成型することを特徴とする項６に記載の米代替成型食品の製造方法。
項８． 前記成分を、減圧下で混捏後に圧延したものを米粒状に成型後、乾燥することを特徴とする、項６又は７に記載の乾燥米代替成型食品の製造方法。
項９． 前記成分を、減圧下で混捏後に圧延したものを乾燥後、米粒状に成型することを特徴とする、項６又は７に記載の乾燥米代替成型食品の製造方法。
項１０． 項１〜５のいずれかに記載の米代替成型食品または項６〜９のいずれかに記載の製造方法により得られた米代替成型食品に水を加えて炊飯して得られる炊飯米様食品。
項１１． 乾燥米代替成型食品と天然米を重量比で１００：０〜２０：８０の割合で混合したものに水を加えて炊飯して得られる、項１０に記載の炊飯米様食品。
項１２． 米代替成型食品が乾燥米代替成型食品であり、炊飯時の加水量が、通常米の炊飯時の加水量の８０〜１２０％である、項１０または１１に記載の炊飯米様食品。
項１３． 項１０〜１２のいずれかに記載の炊飯米様食品をレトルト処理して製造される、レトルト米飯様食品。
項１４． 項８〜９のいずれかに記載の製造方法により得られた乾燥米代替成型食品と水を混合して炊飯せずにレトルト処理して製造される、レトルト食品。
項１５． 乾燥米代替成型食品と混合する水の量が、通常米の炊飯時の加水量の８０〜１２０％である、項１４に記載のレトルト食品。
項１６． 項６又は７に記載の方法により得られる未乾燥米代替成型食品と水を混合して炊飯せずにレトルト処理して製造される、レトルト食品。
項１７． 未乾燥米代替成型食品と混合する水の量が、通常米の炊飯時の加水量の４０〜６０％である、項１６に記載のレトルト食品。
The present invention provides the following rice-substitute molded food or a method for producing the same, cooked rice-like food and retort food using the same.
Item 1. A rice substitute molded food comprising active gluten and starch with a degree of swelling of less than 10 and kneaded with water and then molded into rice granules.
Item 2. Item 2. The rice substitute molded food according to Item 1, comprising active gluten, starch having a degree of swelling of less than 10 and starch having a degree of swelling of 10 or more, kneaded with water and then molded into rice granules.
Item 3. Item 1. The rice substitute molded food contains, by dry weight, about 10 to 30% by weight of active gluten, about 50 to 80% by weight of starch having a degree of swelling of less than 10, and about 0 to 40% by weight of starch having a degree of swelling of 10 or more. Or the rice substitute molded food of 2.
Item 4. Item 4. The rice substitute molded food according to any one of Items 2 to 3, wherein a part or all of the starch having a swelling degree of 10 or more is rice flour.
Item 5. A starch having a degree of swelling of less than 10 is phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, heat-moisture treated starch, high amylose starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, hydroxypropylated phosphoric acid Item 5. The rice substitute molded food according to any one of Items 1 to 4, which is at least one selected from the group consisting of crosslinked starch and heat-inhibited starch.
Item 6. A method for producing a rice substitute molded food, which comprises kneading an active gluten, a starch having a degree of swelling of less than 10 and water under reduced pressure, and then molding into a rice granule.
Item 7. Item 7. The rice substitute molded food according to Item 6, characterized in that active gluten, starch having a degree of swelling of less than 10, starch having a degree of swelling of 10 or more, and water are kneaded under reduced pressure and then molded into rice granules. Production method.
Item 8. Item 8. The method for producing a dry rice substitute molded food according to Item 6 or 7, wherein the component obtained by rolling after kneading under reduced pressure is shaped into a rice grain and then dried.
Item 9. Item 8. The method for producing a dry rice substitute molded food according to item 6 or 7, wherein the component is rolled after being kneaded under reduced pressure and then dried into a rice granule.
Item 10. Item 10. A cooked rice-like food obtained by adding water to the rice substitute molded food according to any one of Items 1 to 5 or the rice substitute molded food obtained by the production method according to any one of Items 6 to 9.
Item 11. Item 11. The cooked rice-like food according to Item 10, obtained by cooking water by adding water to a mixture of dry rice substitute molded food and natural rice in a weight ratio of 100: 0 to 20:80.
Item 12. Item 12. The cooked rice-like food according to item 10 or 11, wherein the rice substitute molded food is a dry rice substitute molded food, and the amount of water added during rice cooking is 80 to 120% of the amount of water added during normal rice cooking.
Item 13. Item 12. A retort rice-like food produced by retorting the cooked rice-like food according to any one of Items 10 to 12.
Item 14. Item 10. A retort food produced by mixing dry rice substitute molded food obtained by the production method according to any one of Items 8 to 9 and water and performing retort treatment without cooking.
Item 15. Item 15. The retort food according to Item 14, wherein the amount of water mixed with the dry rice substitute molded food is usually 80 to 120% of the amount of water added when cooking rice.
Item 16. The retort food manufactured by mixing the undried rice substitute molding food obtained by the method of claim | item 6 or 7, and water and carrying out a retort process without cooking rice.
Item 17. Item 16. The retort food according to Item 16, wherein the amount of water mixed with the undried rice substitute molded food is 40 to 60% of the amount of water added during normal rice cooking.
天然米は主に高膨潤デンプンからなり、炊飯するとそのデンプンが糊化することによって飯粒の硬さや粘りが生じる。一方、本発明における米代替成型食品では、主原料である低膨潤デンプンは炊飯しても糊化しないが、グルテンを骨格とした構造とあいまって天然米に似た食感を得ることができる。 Natural rice is mainly composed of highly swollen starch, and when the rice is cooked, the starch is gelatinized, resulting in the hardness and stickiness of the rice grains. On the other hand, in the rice substitute molded food according to the present invention, the low swelling starch which is the main ingredient does not gelatinize even when cooked, but the texture similar to that of natural rice can be obtained together with the structure using gluten as a skeleton.
本発明の米代替成型食品は、炊飯してもレトルト処理しても、天然米と同様な食感の食品を得ることができる。 Even if the rice substitute molded food of the present invention is cooked or retort-treated, a food having the same texture as that of natural rice can be obtained.
活性グルテン（バイタルグルテンともいう）は、粉末状になった状態のグルテンを意味し、加水により速やかに元の粘弾性を持ったグルテンを生じるものを指す。活性グルテンを得るための乾燥法として、フラッシュ乾燥、スプレー乾燥、真空乾燥、凍結乾燥などが挙げられ、いずれの乾燥法を用いて製造してもよい。スプレー乾燥製造された活性グルテンが好ましい。 Active gluten (also referred to as vital gluten) means gluten in a powdered state, and refers to that which quickly produces gluten with the original viscoelasticity by addition of water. Examples of the drying method for obtaining active gluten include flash drying, spray drying, vacuum drying, freeze drying and the like, and any drying method may be used. Active gluten produced by spray drying is preferred.
本発明は、活性グルテンと共に膨潤度１０未満のデンプンを使用することを特徴とする。 The invention is characterized by the use of starch with a degree of swelling of less than 10 with active gluten.
膨潤度１０未満のデンプンとしては、リン酸モノエステル化リン酸架橋デンプン、リン酸架橋デンプン、湿熱処理デンプン、ハイアミロースデンプン、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプン、熱抑制デンプンなどが挙げられる。これらのうち架橋デンプンは、修飾基による架橋度が高いほど、膨潤度は小さくなる。低膨潤度デンプンの膨潤度は、好ましくは０〜８、より好ましくは０〜５である。 As starch having a degree of swelling of less than 10, phosphate monoesterified phosphate crosslinked starch, phosphate crosslinked starch, wet heat-treated starch, high amylose starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, hydroxypropylated phosphorus Acid cross-linked starch, heat-inhibited starch and the like can be mentioned. Among these, cross-linked starch has a lower degree of swelling as the cross-linking degree by the modifying group is higher. The degree of swelling of the low swelling starch is preferably 0-8, more preferably 0-5.
本発明の食品は、さらに膨潤度１０以上のデンプンを含むことができる。膨潤度１０以上のデンプンとしては、未加工デンプン、アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、漂白デンプン、ヒドロキシプロピル化リン酸架橋デンプン、ヒドロキシプロピルデンプン、リン酸架橋デンプン、リン酸化デンプン及びリン酸化モノエステル化リン酸架橋デンプンなどが挙げられる。これらのうち架橋デンプンは、修飾基による架橋度が低いため、膨潤度が大きい。また、デンプンを多く含む米粉などの穀粉を膨潤度１０以上のデンプンとして使用することもできる。膨潤度１０以上のデンプンの膨潤度は、好ましくは１０〜１００、より好ましくは２０〜１００であり、より好ましくは３０〜１００である。膨潤度が高いほど米様の食感となるが、カロリーや糖質含量は増加する傾向にある。 The food of the present invention can further contain starch having a swelling degree of 10 or more. Starches with a swelling degree of 10 or more include raw starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, acetylated phosphoric acid cross-linked starch, sodium octenyl succinate, starch acetate, oxidized starch, bleached starch, hydroxypropylated phosphorus Examples include acid-crosslinked starch, hydroxypropyl starch, phosphate-crosslinked starch, phosphorylated starch, and phosphorylated monoesterified phosphate-crosslinked starch. Of these, cross-linked starch has a high degree of swelling due to a low degree of cross-linking by the modifying group. In addition, flour such as rice flour containing a large amount of starch can be used as starch having a degree of swelling of 10 or more. The swelling degree of starch having a swelling degree of 10 or more is preferably 10 to 100, more preferably 20 to 100, and more preferably 30 to 100. The higher the degree of swelling, the more the rice-like texture, but the calorie and sugar content tend to increase.
活性グルテンと膨潤度１０未満のデンプンとを含む本発明の米代替成型食品の各成分の比率は、乾燥重量で、活性グルテン１０〜４０重量％程度と膨潤度１０未満のデンプン９０〜６０重量％程度である。 The ratio of each component of the rice substitute molded food of the present invention containing active gluten and starch having a degree of swelling of less than 10 is about 10 to 40% by weight of active gluten and 90 to 60% by weight of starch having a degree of swelling of less than 10 by dry weight. Degree.
活性グルテンと膨潤度１０未満のデンプンと膨潤度１０以上のデンプンを含む本発明の米代替成型食品の各成分の比率は、乾燥重量で、活性グルテン１０〜３０重量％程度と膨潤度１０未満のデンプン５０〜８５重量％程度と膨潤度１０以上のデンプン０〜４０重量％程度、好ましくは活性グルテン１５〜３０重量％程度と膨潤度１０未満のデンプン５０〜８０重量％程度と膨潤度１０以上のデンプン５〜３５重量％程度が挙げられる。 The ratio of each component of the rice substitute molded food of the present invention containing active gluten, starch having a swelling degree of less than 10 and starch having a swelling degree of 10 or more is about 10 to 30% by weight of active gluten and less than 10 swelling degree in dry weight. About 50 to 85% by weight of starch and 0 to 40% by weight of starch having a degree of swelling of 10 or more, preferably about 15 to 30% by weight of active gluten and about 50 to 80% by weight of starch having a degree of swelling of less than 10 and having a degree of swelling of 10 or more. The starch is about 5 to 35% by weight.
本発明の米代替成型食品は、例えば、活性グルテンと膨潤度１０未満のデンプンと必要に応じて膨潤度１０以上のデンプンと水を含む成分を、減圧下で混捏し、次いで米粒状に成型することにより製造することができる。
本発明の乾燥米代替成型食品は、活性グルテンと膨潤度１０未満のデンプンと必要に応じて膨潤度１０以上のデンプンと水を含む成分を、減圧下で混捏後に圧延したものを米粒状に成型後、乾燥して製造してもよく、活性グルテンと膨潤度１０未満のデンプンと必要に応じて膨潤度１０以上のデンプンと水を含む成分を、減圧下で混捏後に圧延したものを乾燥後、米粒状に成型することで製造してもよい。
In the rice substitute molded food of the present invention, for example, active gluten, starch having a swelling degree of less than 10 and, if necessary, a component containing starch having a swelling degree of 10 or more and water are kneaded under reduced pressure, and then molded into rice granules. Can be manufactured.
The dry rice substitute molded food of the present invention is formed into a rice grain by rolling an ingredient containing active gluten, starch having a degree of swelling of less than 10 and, if necessary, starch having a degree of swelling of 10 or more and water after kneading under reduced pressure. Thereafter, it may be produced by drying. After drying, the ingredients containing active gluten, starch having a degree of swelling of less than 10 and, if necessary, a starch having a degree of swelling of 10 or more and water are mixed after mixing under reduced pressure. You may manufacture by shape | molding to a rice grain.
減圧下とは、常圧から０．０９５〜０.０８ＭＰａ減圧した圧力を挙げることができる。 The term “under reduced pressure” refers to a pressure reduced by 0.095 to 0.08 MPa from normal pressure.
乾燥条件としては、乾燥温度６０〜９５℃程度、乾燥時間０．５〜２．０時間程度を挙げることができる。 Examples of drying conditions include a drying temperature of about 60 to 95 ° C. and a drying time of about 0.5 to 2.0 hours.
なお、本明細書において「米代替成型食品」は、乾燥米代替成型食品と未乾燥米代替成型食品の両方を含み、「乾燥米代替成型食品」は、乾燥工程を経て製造された米代替成型食品を指す。 In this specification, “rice substitute molded food” includes both dry rice substitute molded food and undried rice substitute molded food, and “dry rice substitute molded food” is a rice substitute molded food produced through a drying process. Refers to food.
未乾燥の「米代替成型食品」を炊飯する場合、米代替成型食品と混合する水の量は、通常米の炊飯時の加水量の４０〜６０％程度である。また、「乾燥米代替成型食品」を炊飯する場合、乾燥米代替成型食品と混合する水の量は、通常米の炊飯時の加水量の８０〜１２０％程度である。 When cooking undried “rice substitute molded food”, the amount of water mixed with the rice substitute molded food is usually about 40 to 60% of the amount of water during rice cooking. Moreover, when cooking "dry rice substitute molded food", the quantity of the water mixed with dry rice substitute molded food is about 80 to 120% of the amount of water at the time of normal rice cooking.
乾燥米代替成型食品は、天然米とともに炊飯するのが好ましい。乾燥米代替成型食品と天然米は重量比で１００：０〜２０：８０、好ましくは１００：０〜５０：５０の割合で混合するのが好ましい。この混合物に水を加えて炊飯することで、炊飯米様食品が得られる。炊飯時の水の量は、通常米の炊飯時の加水量の８０〜１２０％程度である。 The dry rice substitute molded food is preferably cooked with natural rice. The dry rice substitute molded food and the natural rice are preferably mixed at a weight ratio of 100: 0 to 20:80, preferably 100: 0 to 50:50. A cooked rice-like food is obtained by adding water to this mixture and cooking. The amount of water during cooking is usually about 80 to 120% of the amount of water added during rice cooking.
米代替成型食品または乾燥米代替成型食品は、上記の炊飯と同程度の量の水とともに、レトルトパウチに充填し、レトルト釜でレトルト処理される。レトルト処理の条件は、１１５℃〜１３０℃の温度で、５〜４０分程度の条件が挙げられる。レトルトパウチには、上記の他に具材、調味料などを充填することができる。 The rice substitute molded food or the dry rice substitute molded food is filled in a retort pouch together with the same amount of water as the above-mentioned rice cooking, and is retorted in a retort kettle. The conditions for the retort treatment include a temperature of 115 ° C. to 130 ° C. and a condition of about 5 to 40 minutes. In addition to the above, the retort pouch can be filled with ingredients, seasonings and the like.
以下、実施例及び比較例を挙げて本発明を更に説明するが、本発明がこれら実施例に限定されないことはいうまでもない。なお、以下において、配合量は特に説明のない限り、重量基準で表す。
（実施例１）表１に示した配合で、デンプン混合物中に占める膨潤度１０未満のデンプンの割合を変え、米代替成型食品を試作し乾燥、炊飯後、品質評価を実施した。膨潤度１０未満のデンプンには、ファイバージムＲＷ（グリコ栄養食品株式会社製、リン酸モノエステル化リン酸架橋デンプン）を用い、膨潤度１０以上のデンプンには、米粉、ケミスター２００（グリコ栄養食品株式会社製、ヒドロキシプロピル化リン酸架橋デンプン）を用いた。活性グルテンにはＡ-グルＷＰ（グリコ栄養食品株式会社製、スプレー乾燥グルテン）、Ａ-グルＫ（グリコ栄養食品株式会社製、スプレー乾燥グルテン）を使用した。混合には縦型ミキサーを用い、低速１分間、さらに中速５分間混合した後、パスタマシンで押し出して製麺（断面：１×２ｍｍ楕円）したものを長さ３〜５ｍｍ程度に細断し、７５℃で１時間熱風乾燥して乾燥米代替成型食品を得た。１２０ｇの乾燥米代替成型食品（米１合分の体積）を２２０ｇの水（米１合を炊飯するときに使用する際の標準的な量）で炊飯することで炊飯米用食品を得た。評価は、パネラー５名で実施した。その結果、いずれの配合も良好な成形性を有しており、いずれも炊飯米様食品となった。
EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is further demonstrated, it cannot be overemphasized that this invention is not limited to these Examples. In the following, the blending amounts are expressed on a weight basis unless otherwise specified.
(Example 1) With the formulation shown in Table 1, the ratio of starch with a degree of swelling of less than 10 in the starch mixture was changed, a rice substitute molded food was prototyped, dried, cooked, and then subjected to quality evaluation. Fiber starch RW (manufactured by Glico Nutrition Foods Co., Ltd., phosphate monoesterified phosphoric acid cross-linked starch) is used for starch with a swelling degree of less than 10, and rice flour, Chemister 200 (glyco nutritional food) with starch having a swelling degree of 10 or more. Co., Ltd., hydroxypropylated phosphate cross-linked starch) was used. As active gluten, A-glu WP (Glyco Nutrition Foods Co., Ltd., spray-dried gluten) and A-glu K (Glico Nutrition Foods Co., Ltd., spray-dried gluten) were used. For mixing, use a vertical mixer, mix at low speed for 1 minute, then medium speed for 5 minutes, then extrude with pasta machine to make noodles (cross section: 1 x 2 mm ellipse) to about 3-5 mm in length. And dried with hot air at 75 ° C. for 1 hour to obtain a dried rice substitute molded food. A rice cooked rice food was obtained by cooking 120 g of dry rice substitute molded food (volume of 1 rice) with 220 g of water (a standard amount for use when cooking 1 rice). Evaluation was carried out by five panelists. As a result, all the formulations had good moldability, and all became cooked rice-like foods.
（実施例２）デンプン混合物中に占める膨潤度１０未満のデンプンと膨潤度１０以上のデンプンの割合を７０：３０とし、使用する膨潤度１０以上のデンプンの種類を変えて、実施例１と同様に米代替成型食品を製造しさらにそれらの炊飯米様食品を作成し評価を実施した。膨潤度１０以上のデンプンには、米粉と、ケミスター２２０（グリコ栄養食品株式会社製、酢酸デンプン（高膨潤度デンプン））、ＲＫ−０８（グリコ栄養食品株式会社製、リン酸架橋デンプン（高膨潤度デンプン））、ケミスター３００S（グリコ栄養食品株式会社製、ヒドロキシプロピル化リン酸架橋デンプン（高膨潤度デンプン））が１：1の重量比となるように用いた。さらに、卵白を添加した時の結果もあわせて表２に記載した。その結果、いずれの配合も良好な成形性を有しており、炊飯米様食品となった。 (Example 2) The ratio of starch having a degree of swelling of less than 10 and starch having a degree of swelling of 10 or more in the starch mixture was set to 70:30, and the kind of starch having a degree of swelling of 10 or more to be used was changed as in Example 1. We made rice substitute molded foods and made rice-like rice-like foods for evaluation. For starch with a swelling degree of 10 or more, rice flour, Chemister 220 (Glyco Nutrition Foods Co., Ltd., starch acetate (high swelling starch)), RK-08 (Glyco Nutrition Foods Co., Ltd., phosphate cross-linked starch (high swelling) Degree starch)), Chemister 300S (manufactured by Glico Nutrition Foods Co., Ltd., hydroxypropylated phosphate cross-linked starch (high swelling degree starch)) was used at a weight ratio of 1: 1. Furthermore, the results when egg white was added are also shown in Table 2. As a result, all the blends had good moldability and became cooked rice-like foods.
（実施例３）使用する活性グルテンの配合量を変えて、実施例１と同様に米代替成型食品を製造し評価を実施した。膨潤度１０以上のデンプンには米粉を使用し、活性グルテンには、Ａ-グルＷＰを用いた。表３に配合および評価を記載した。その結果、いずれの配合も良好な成形性であったが、炊飯後の食感の評価は、(x)では少し軟らかく、(xii)では少し硬いが、許容できるものであった。 (Example 3) A rice substitute molded food was produced and evaluated in the same manner as in Example 1 by changing the amount of active gluten used. Rice flour was used for starch having a swelling degree of 10 or more, and A-glu WP was used for active gluten. Table 3 shows the formulation and evaluation. As a result, all the formulations had good moldability, but the evaluation of the texture after cooking was slightly soft in (x) and slightly hard in (xii), but acceptable.
（実施例４）
配合(x)で実施例１と同様に米代替成型食品を作成した。米代替成型食品１６０g（これは、乾燥米代替成型食品約１２０g、すなわち１合に相当する）を、水１８０g（これは、１合の米を炊飯するときに必要な水量２２０ｇから米代替成型食品に含まれる水分４０ｇを差し引いた量）で炊飯した。その結果、炊飯米様食品となり、評価は、乾燥米代替成型食品を炊飯したときと同等であった。
Example 4
A rice substitute molded food was prepared in the same manner as in Example 1 with the formulation (x). 160 g of rice substitute molded food (this is equivalent to about 120 g of dry rice substitute food, that is, 1 go), 180 g of water (this is 220 g of water required when cooking 1 go rice, rice substitute molded food) The amount of water contained in the rice was subtracted from 40 g. As a result, it became a cooked rice-like food, and the evaluation was the same as when cooked dry rice substitute molded food.
（実施例５）米代替成型食品からのレトルト炊飯を実施した。配合(x)で実施例１と同様に米代替成型食品を作成し、米代替成型食品１６０ｇと水１８０ｇ、または、乾燥米代替成型食品１２０ｇと水２２０ｇ、を、アルミパウチに密封し、１２３℃ ２５分でレトルト処理をおこなった。その結果、いずれも、個々の粒にほぐすことのできる炊飯米様食品(レトルト食品)となった。 (Example 5) Retort rice was cooked from a rice substitute molded food. A rice substitute molded food is prepared in the same manner as in Example 1 by blending (x), 160 g of rice substitute molded food and 180 g of water, or 120 g of dry rice substitute molded food and 220 g of water are sealed in an aluminum pouch, 123 ° C. Retort processing was performed in 25 minutes. As a result, it became a cooked rice-like food (retort food) that can be loosened into individual grains.
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| WO2022201688A1 (en) * | 2021-03-26 | 2022-09-29 | 日清食品ホールディングス株式会社 | Dried grain-like granules |
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| JPS61239848A (en) * | 1985-04-17 | 1986-10-25 | Alpha- Shokuhin Kk | Production of instant cooked rice |
| JP2006304674A (en) * | 2005-04-28 | 2006-11-09 | Miyagi Prefecture | Rice noodle and method for producing the same |
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