JP2015216891A - Retort Ojiya - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a retort ojiya (rice gruel seasoned with miso or soy sauce), including uniformly swollen rice due to fast absorption of water into the rice.SOLUTION: The retort ojiya has an overall hardness of 1×10to 5×10N/m, containing 0.02 to 0.5 mass% pectin having an esterification degree of 1 to 25%, with a salt equivalent concentration of 0.5 mass% or more. The retort ojiya has a soft texture, suitable for an aged person having declined functions for chewing and deglutition. The retort ojiya has a syneresis ratio of 5.0 mass% or less, a volume per 100 g of the ojiya of 70 mmor more, and a measured value in the line spread test of 2.3 cm or less.

Description

TECHNICAL FIELD The present invention relates to a retort uncle in which rice is uniformly swollen due to its rapid water absorption, which contains a specific amount of pectin having a specific degree of esterification.

Ojiya is a dish made by adding soup stock and seasoning and making it softer with more water than cooked rice, and its state shows an intermediate state between cooked rice and rice cake.
Uncles are commonly used as sick foods and baby food uncles, but in recent years there has been an increase in the number of elderly people whose chewing and swallowing functions have declined due to aging. In the case of normal cooked rice, it is not possible to chew enough, while in the case of rice cake, it may cause aspiration because it is watery, and in any case it is difficult to eat, so demand for uncle Is increasing.
Especially for elderly people with reduced chewing and swallowing functions, the uncle, which has a large texture and a soft texture of rice and rice grains, gained popularity due to the desire to eat something close to a normal meal. ing.

However, when such an uncle is manufactured industrially, there are two problems.
The first problem is that the rice does not swell uniformly, and the soft and hard rice is mixed. Specifically, although the rice absorbs water during the retort treatment process, it does not swell sufficiently, so that the rice absorbs water even after it is displayed at the store (from a minimum of 48 hours after manufacture). in the process of. Therefore, the rice in contact with the liquid part absorbs too much water and becomes soft, and the rice not in contact with the liquid part cannot absorb water sufficiently, resulting in a hard texture.
The second problem is that when a large ingredient or a heavy ingredient is blended, filling suitability is deteriorated.
Specifically, since the ingredients sink to the bottom of the kettle before filling into the retort pouch, there is a bias in the type and content of ingredients at the beginning and end of filling.
The above-mentioned two problems are problems unique to an uncle who fills an airtight container and performs a retort process, which is not seen in an uncle manufactured in an open system such as a rice cooker or a pan.

JP 2010-252773 A Patent No. 3629122

Accordingly, an object of the present invention is to provide a retort uncle in which rice swells uniformly because rice absorbs water quickly.

As a result of intensive studies to achieve the above object, the present inventors have included a specific amount of pectin having a specific degree of esterification, and the salt equivalent concentration is a specific amount or more.
Surprisingly, the water absorption of rice was accelerated, and as a result, it was found that a retort uncle whose rice was uniformly swollen was obtained, and the present invention was completed.
As another effect, even if large ingredients or heavy ingredients are blended, the ingredients are dispersed in the kettle, so that the type and content of ingredients can be made uniform at the beginning and end of filling. As a result, it was revealed that filling suitability can be improved.

That is, the present invention
(1) The hardness of the whole is 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less.
Retort uncle,
Containing 0.02% by mass or more and 0.5% by mass or less of pectin having an esterification degree of 1% or more and 25% or less,
The salt equivalent concentration is 0.5% by mass or more,
Retort uncle,
(2) In the retort uncle of (1),
The water separation rate is 5.0% by mass or less,
The volume per 100 g of the uncle is 70 mm ³ or more,
The value measured with a spread meter is 2.3 cm or less,
Retort uncle,
(3) In the retort uncle of (1) or (2),
Furthermore, the processed starch and / or wet heat-treated starch contained 0.01 wt% or more and 5 wt% or less,
Retort uncle,
(4) In the retort uncle of any one of (1) to (3),
Furthermore, the lipid contained 0.5 mass% or more and 5 mass% or less,
Retort uncle,
It is.

According to the present invention, by containing a specific amount of pectin having a specific degree of esterification and having a salt equivalent concentration of a specific amount or more, water absorption of rice is accelerated, and a retort uncle in which rice is uniformly swollen can be provided .

Hereinafter, the present invention will be described in detail.
In the present invention, “part” means “part by mass”.

<Features of the present invention>
The overall hardness is 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less.
Retort uncle,
Containing 0.02% by mass or more and 0.5% by mass or less of pectin having an esterification degree of 1% or more and 25% or less,
The salt equivalent concentration is 0.5% by mass or more,
Characterized by a retort uncle whose rice is uniformly swollen.

<Retort Uncle>
The retort uncle of the present invention may be any as long as it is a retort-treated uncle.
Here, as described above, as an uncle, soup stock and seasoning are added and the rice is cooked softly with more water than cooked rice, and the state shows an intermediate state between cooked rice and rice cake.
Specifically, in the case of cooked rice, about 1 to 2 parts of fresh water is added to 1 part of rice and cooked. In the case of an uncle, about 2 to 8 parts of fresh water are added to 1 part of rice. Cook softly.
The uncle of the present invention has an overall hardness of 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less.
Therefore, in addition to sick food and baby food, it is suitable because it is easy to eat, especially for elderly people with reduced chewing / swallowing functions.
The hardness can be measured by the method described later.

<Retort processing>
In the retort uncle of the present invention, as the retort treatment, a method of filling the target food in a sealed container such as a retort pouch and heating the temperature of the central part at 120 ° C. for 4 minutes or a method having an effect equal to or higher than this. (See “Food Sanitation Law 6 Laws and Regulations 1”). Specifically, the target food may be filled and sealed in a sealed container such as a retort pouch, and then subjected to heat sterilization at a central product temperature of more than 100 ° C. to 130 ° C. for about 5 minutes to 90 minutes.

<Rice>
The rice used for the retort uncle of the present invention may be any rice as long as it is generally used in foods, and examples thereof include non-washed rice, quick-cooked rice, and raw rice.
The blending amount of the rice is preferably 5% by mass or more and 18% by mass or less, more preferably 7% by mass or more and 15% by mass in terms of raw rice.
In particular, in the present invention, it is not necessary to absorb the rice other than in the retort treatment step, and thus washing-free rice is preferable.

1. Each component 1.1 <pectin>
Pectin is present in a large number of plants such as fruits and vegetables, and is mainly composed of polygalacturonic acid with α-1,4-bonded galacturonic acid, which is a component of plant tissue and intermediate layer. The thickening polysaccharide.
The pectin used in the present invention may be any pectin as long as it is generally used in foods, and examples thereof include citrus derived from citrus or pectin derived from apple.

<Degree of esterification>
The carboxyl group of galacturonic acid in pectin is partially methyl esterified, and depending on the degree of esterification, the proportion of methylated galacturonic acid is 50% or more, high methoxy pectin (HM pectin), 50% or less Things are classified into low methoxy pectin (LM pectin).
Note that the degree of esterification of pectin is expressed by Formula 1.

<Formula 1>
Degree of esterification = (number of esterified galacturonic acids / total number of galacturonic acids) × 100 (%)

Since the retort uncle of the present invention obtains a retort uncle whose rice is uniformly swollen, the degree of esterification of pectin is 1% or more and 25% or less, further 5% or more and 20% or less, and 6% or more and 11% or less. And good.
If the degree of esterification of pectin is less than 1% and greater than 25%, a retort uncle with uniformly swelled rice cannot be obtained.
Furthermore, when the ingredients are blended, if the degree of esterification is greater than 25%, the ingredients are not dispersed, so the type and content of the filled ingredients are not uniform and the filling suitability is poor.

<Pectin content>
In the retort uncle of the present invention, the amount of pectin is 0.02% by mass or more and 0.5% by mass or less, and further 0.05% by mass or more and 0.2% by mass, in order to obtain a retort uncle whose rice is uniformly swollen. % Is good.
If the blending amount of pectin is less than 0.02% by mass, a retort uncle whose rice is uniformly swollen cannot be obtained.
On the other hand, when the blending amount of pectin is larger than 0.5% by mass, the viscosity becomes high, and a retort uncle with a thick texture is formed.

1.2 <Salt equivalent concentration>
The salt equivalent concentration is a value obtained by converting the amount of sodium contained in the food into the amount of salt, and is expressed by Equation 2.
As the sodium source, any seasoning such as salt, soy sauce, miso, mirin, or various soup stocks can be used.
The retort uncle of the present invention has a salt-equivalent concentration of 0.5% by mass or more, and preferably 0.6% by mass or more in order to obtain a retort uncle in which rice is swollen uniformly.
When the salt equivalent concentration was less than 0.5% by mass, a retort uncle with uniformly swollen rice could not be obtained. Furthermore, when ingredients are blended, the ingredients do not disperse, so the type and content of the ingredients filled are not uniform and the filling ability is poor.
In addition, although an upper limit is not prescribed | regulated, when more than 5.0 mass% is mix | blended, since there exists a possibility of affecting a taste, it is good for the upper limit of salt equivalent density | concentration to be 5.0 mass%.

<Formula 2>
Salt equivalent concentration (%) = (sodium (g) × 2.54) / mass of the whole food (g) × 100 (%)

1.3 <Ingredients>
The retort uncle of the present invention may further contain one or more ingredients selected from vegetables, livestock meats, eggs, and seafood.
Specifically, for example, vegetables such as radish, carrot, ginger, beef bowl, onion, rice cake, green onion, Chinese cabbage, soya bean, shiitake mushroom, or shimeji mushroom,
Livestock meat such as chicken, beef or pork,
Eggs such as egg yolk and egg white,
Examples include seafood such as sea bream, mackerel, horse mackerel, fugu, crab, shark fin, shirasu, sea bream, bonito, kelp, seaweed, clams, clams, and scallops.
Since it can be an uncle who is close to a normal meal with ingredients, the blending amount of the ingredients is preferably 8% by mass or more, and more preferably 10% by mass or more.
Furthermore, the size of the material is preferably 3.0 mm or more, and more preferably 5.0 mm or more.
If the blending amount of the ingredients is less than 8% or the ingredient size is less than 3.0 mm, it is difficult to obtain an uncle who is close to a normal meal with ingredients.

1.4 <Processed starch and / or wet heat-treated starch>
The retort uncle of the present invention can further contain processed starch and / or wet heat-treated starch.
The processed starch used in the present invention is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as an additive in the Food Sanitation Law and is used for food.
For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
In addition, the wet-heat-treated starch used in the present invention is not particularly limited as long as it is commercially available as “wet-heat-treated starch”. For example, starch particles containing water that does not gelatinize even when the starch is heated. Is obtained by heating to about 100-125 ° C. in a sealed container at a relative humidity of 100%, or starch is placed in the container in the first stage, sealed and decompressed, and the raw steam is stored in the second stage. It is good to use what was manufactured in the pressure reduction heating method etc. which are the systems which introduce | transduce in and humidify and heat.

<Amount of processed starch and / or wet heat-treated starch>
The blending amount of the processed starch and / or wet heat-treated starch used in the present invention is preferably 0.01% by mass or more and 5% by mass or less, and more preferably 0.1% by mass or more and 1% by mass or less.
If the blended amount of the processed starch and / or the wet heat-treated starch is less than 0.01% by mass and more than 5% by mass, it is difficult to obtain a retort uncle in which rice is uniformly swollen.

1.5 <Fat>
The retort uncle of the present invention can further contain a lipid.
The lipid used in the present invention may be any lipid as long as it is generally used for food.
Examples of the lipid source include rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, and linseed oil. Or it is good to use 2 or more types.

<Lipid content>
The amount of lipid used in the present invention is preferably 0.5% by mass or more and 5% by mass or less, and further preferably 0.6% by mass or more and 4% by mass or less.
When the amount of the lipid is less than 0.5% by mass, it is difficult to obtain a retort uncle whose rice is uniformly swollen.
On the other hand, when the amount of the lipid is more than 5% by mass, it tends to be a retort uncle with an oily texture.
The amount of the lipid of the present invention should be measured by the acid decomposition method defined by the nutrition labeling standard (2003 Ministry of Health, Labor and Welfare Notification No. 176) defined based on the provisions of Article 31 Paragraph 1 of the Health Promotion Act. Can do.

1.6 <Other raw materials>
The retort uncle of the present invention is blended with one or more ingredients selected from the above-mentioned pectin, vegetables, livestock meats, eggs, and seafood, processed starch, wet heat-treated starch, and food materials other than lipids. Can do.
Specifically, milk raw materials such as milk, skim milk powder or cheese, indigestible dextrin, inulin, glucomannan, dietary fiber such as crystalline cellulose, chitosan, polydextrose or carbomethylcellulose, xanthan gum, carrageenan, locust bean gum, Alternatively, thickening polysaccharides such as guar gum, sugars such as sugar, sucrose, dextrin, or trehalose, sugar alcohol, eggshell calcium, various seasonings, various peptides, various amino acids, various extracts, various spices and the like can be mentioned.

2 <hardness>
The hardness of the retort uncle and the whole of the present invention is preferably 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less after 48 hours after the retort processing displayed at the store, and further 1.5 × It is good that they are 10 ³ N / m ² or more and 5 × 10 ⁴ N / m ² or less, 2 × 10 ³ N / m ² or more and 1 × 10 ⁴ N / m ² or less.
When the uncle and the whole hardness are larger than 5 × 10 ⁵ N / m ² , it becomes a hard texture, and it becomes a retort uncle who is difficult to eat for an elderly person whose chewing / swallowing function is lowered.
On the other hand, when the overall hardness is smaller than 1 × 10 ³ N / m ² , the texture becomes loose, and the retort uncle is likely to cause aspiration for the elderly with reduced chewing / swallowing functions.

<Measurement method of hardness>
The term “hardness” in the present invention refers to the height of the compression peak when a cylindrical plunger is applied to the upper part of a cylindrical sample and moved up and down to deform the sample and the relationship between stress and strain is determined.
More specifically, a creep meter (RE-3305, manufactured by Yamaden Co., Ltd.) is used as a strength measuring device based on the standards of the Japan Nursing Food Association, and the compression rate is 10 mm / s with a cylindrical plunger diameter of 20 mm. The hardness of the sample packed in a petri dish with a height of 15 mm is crushed to a thickness of 10 mm.

3 <Water separation rate>
Since the retort uncle of the present invention is easy to obtain a retort uncle with uniformly swelled rice, the water separation rate is 5% by mass or less after 48 hours after the retort treatment displayed in the store, and further 3% by mass or less. Good to have.
If the water separation rate is greater than 5%, water is removed from the uncle, and aspiration is likely to occur during eating.
In addition, although a minimum is not prescribed | regulated, the water | moisture content should just remain | survive so that it may be easy to eat rice grains gathered in the oral cavity at the time of eating.

<Measuring method of water separation rate>
The water separation rate of the retort uncle of the present invention can be measured by the following method.
In other words, the uncle is opened and held for 1 minute, and the moisture from the uncle is collected and the mass of the moisture is measured. Finally, the water separation rate (%) is calculated from Equation 3.

<Formula 3>
Water separation rate (%) = (mass of recovered water (g) / retort uncle and total mass (g)) × 100 (%)

4 <Volume>
Since the retort uncle of the present invention is easy to obtain a retort uncle with uniformly swelled rice, the volume per 100 g of the uncle and 100 g after the retort process displayed on the store is 70 mm ³ or more, and further 75 mm ³ It is good to be above.
If the volume per 100 g of the uncle or 100 g is less than ³ , the rice is not sufficiently absorbed by water, so it tends to be a retort uncle with a hard texture.
In addition, although an upper limit is not prescribed | regulated, even if larger than 100 mm < ³ >, since a rice will burn, it is good to set an upper limit to 100 mm < ³ >.

<Measurement method of volume>
The volume of the retort uncle of the present invention can be measured by the following method.
That is, the measurement is performed by filling the uncle and 100 g in a 200 mm ³ measuring cylinder and measuring the scale.

5 <Measured value by line spread test>
In the retort uncle of the present invention, the measured value by the line spread test should be 2.3 cm or less after 48 hours after the retort processing displayed at the store, and further preferably 2.2 cm or less.
In addition, although a minimum is not prescribed | regulated, since it will become an unpleasant texture if it is smaller than 1 cm, a minimum is good to be 1 cm.

<Measurement method by line spread test>
The line spread test is a measurement in which a concentric circle and a straight line are written in six directions from the center to the circumference every 60 °, and the distance from the center is written at the point where the circle intersects the straight line. This is a measurement method using a plate (see Journal of Japanese Society of Eating and Rehabilitation 17 (3): 255-267, 2013).
An object to be measured is placed in the center of the measurement plate, and the spread of the object within a specific time is examined.
In the present invention, 30 seconds after packing an uncle or 20g of a product temperature of 20 ° C. into a ring with a diameter of 30 mm, the ring is gently removed, and the numbers (distances) in 6 directions after 30 seconds are read (unit: cm). The average value is calculated.

6 <Viscosity>
The viscosity of the retort uncle of the present invention is preferably 20000 mPa · s or more and 50000 mPa · s or less after 48 hours after the retort treatment displayed at the store, and further 26000 mPa · s. s to 45000 mPa.s It is good that it is s or less.
If the viscosity of the uncle is less than 20000 mPa · s, the texture becomes loose and aspiration is likely to occur during eating.
On the other hand, when the viscosity of the uncle is larger than 50000 mPa · s, it is likely to be a loose texture.

<Measurement method of viscosity>
The viscosity of the retort uncle of the present invention is determined as an indication 2 minutes after the start of measurement using a BH viscometer manufactured by Tokyo Keiki Co., Ltd. based on the standards of the Japan Nursing Food Association.
Specific measurement conditions are described in the examples described later.

7 <Manufacturing method of uncle>
The method for producing the retort uncle of the present invention includes ingredients selected from vegetables, livestock meats, eggs, seafood, processed starch and / or wet heat-treated starch, lipids, soy sauce, mirin, soup stock, or sodium sources such as salt. Mix the seasoning and fresh water with other ingredients according to the conventional method.
Next, pectin is added and mixed while heating from 70 ° C. to 100 ° C. to obtain a seasoning liquid mixture.
Finally, in a sealed container such as a retort pouch in the order of rice and the above-mentioned seasoning liquid mixture, the container is retort-treated (heated at a core product temperature of more than 100 ° C. and 130 ° C. or less for about 5 to 90 minutes). Retort uncle is obtained.
The pectin may be added in either a solution state or a powder state dissolved in fresh water.

[Example 1]
Based on recipe 1, radish piece (10mm dice), salmon fillet (cut with 8mm chopper), thick soy sauce, boiled shiitake mushroom (5mm x 5mm), hydroxypropylated phosphate cross-linked starch, kelp soup stock Rapeseed oil, sodium glutamate, fresh water.
Next, a 0.5% aqueous pectin solution (manufactured by CP Kelco ApS, degree of esterification 8%) was added and mixed while heating to 80 ° C. to obtain a seasoning liquid mixture.
Finally, unwashed rice and the seasoning liquid mixture were filled and sealed in a retort pouch, and subjected to a retort treatment at 125 ° C. for 25 minutes to produce a retort uncle of Example 1 and 100 g.
In addition, the salt equivalent density | concentration of the obtained retort uncle was 0.7 mass%, and the compounding quantity of the lipid was 1.0 mass%.

[Composition Table 1]
0.5% aqueous pectin solution (8% esterification) 20% (0.1% in terms of solid content)
Wash-free rice 10%
Radish pieces (10mm dice) 6%
Salmon fillet (cut with 8mm chopper) 4%
Deep soy sauce 2%
Boiled shiitake mushrooms (5mm x 5mm) 2%
Hydroxypropylated phosphate cross-linked starch 0.6%
Kelp soup 0.5%
Rapeseed oil 0.5%
Sodium glutamate 0.1%
Salt 0.1%
100% with Shimizu

[Example 2]
In Example 1, 20% of a 0.5% aqueous pectin solution having an esterification degree of 8% (0.1% in terms of solid content) was changed to 0.6% of an aqueous 5% pectin solution having an esterification degree of 11% (0.03 in terms of solid content). %). Further, the sodium chloride equivalent concentration was adjusted to 0.55%, and the retort uncle of Example 2 was manufactured by the same manufacturing method as in Example 1.

[Example 3]
In Example 1, 20% of a 0.5% aqueous pectin solution having an esterification degree of 8% (0.1% in terms of solid content) was changed to 0.2% of pectin powder having an esterification degree of 7%.
Further, the sodium chloride equivalent concentration was adjusted to 1%, and the retort uncle of Example 3 was manufactured by the same manufacturing method as in Example 1.

[Comparative Example 1]
In Example 1, the retort uncle of Comparative Example 1 was produced by the same production method as in Example 1 without adding pectin.

[Comparative Example 2]
In Example 1, a pectin having an esterification degree of 8% was changed to a pectin having an esterification degree of 51%, and the retort uncle of Comparative Example 2 was produced by the same production method as in Example 1.

[Test Example 1]
The effect of uniformly swelling rice and the effect of improving filling suitability according to the degree of esterification and the amount of pectin and the concentration corresponding to salt were investigated.
Specifically, each retort uncle produced in Examples 1 to 3 and Comparative Examples 1 and 2 is eaten, and whether the rice is uniformly swollen or the type and content of the filled ingredients are uniform. evaluated.
Furthermore, about each obtained retort uncle, the measurement of hardness, the measurement by a line spread test, and the measurement of the viscosity were performed 48 hours after the retort processing.
The water separation rate and volume per 100 g of the uncle were measured immediately after retorting, 24 hours later, and 48 hours later.
Hardness, water separation rate, measurement by line spread test, volume per uncle and 100 g were measured under the aforementioned measurement conditions, and viscosity was measured under the measurement conditions described later.
The results are shown in Table 1.
In general, the time from manufacture to display at the store is 48 hours after the retort processing.

<Viscosity measurement conditions> All product temperatures 20 ° C
<About Examples 1 to 3 and Comparative Example 2>
Rotor No. 6 is rotated at 10 rpm, and is obtained from the reading after 2 minutes from the start of measurement.
<About Comparative Example 1>
Rotor No. 5 is rotated at 10 rpm, and is obtained from the reading 2 minutes after the start of measurement.

Evaluation is based on the following criteria.
<Regarding whether the rice is uniformly swollen>
A: The rice was uniformly swollen and the texture of the rice grains was plump.
B: Rice swelled almost uniformly, but very rarely some rice was hard.
C: Rice was not uniformly swollen and hard rice grains and soft rice grains were mixed.
<About filling suitability>
A: At the beginning and end of filling, the type and content of the filled ingredients were uniform, and the filling ability was greatly improved.
B: At the beginning and end of filling, the type and content of the filled ingredients were almost uniform, and the filling ability was improved.
C: At the beginning and end of filling, the type and content of the filled ingredients were uneven, and filling suitability was not improved.

[Table 1]

According to Table 1, when pectin having an esterification degree of 1% or more and 25% or less is contained in an amount of 0.02% by mass or more and 0.5% by mass or less and the salt equivalent concentration is 0.5% by mass or more, rice is uniformly distributed. It can be understood that a swollen retort uncle is obtained (Examples 1 to 3).
Furthermore, it was clarified that filling can be performed so that the kind and content of ingredients are uniform at the beginning and end of filling, and the filling ability is improved (Examples 1 to 3).
In particular, pectin containing pectin having an esterification degree of 5% or more and 20% or less, more preferably 6% or more and 11% or less, and 0.05% by mass or more and 0.2% by mass or less, and a salt equivalent concentration is 0.6% by mass. When it is as described above, the effect of the present invention is remarkably exhibited (Examples 1 and 3).

The retort uncle obtained in Examples 1 to 3 has an overall hardness of 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less. It was a retort uncle who was easy to eat.

[Comparative Example 3]
In Example 1, the amount of pectin was changed to 1.0 mass%, and the retort uncle of Comparative Example 3 was produced by the same production method as in Example 1.
As a result, a retort uncle whose rice was uniformly swollen was obtained, but this was not preferable due to its rich texture.

[Comparative Example 4]
In Example 1, the retort uncle of Comparative Example 4 was produced by the same production method as in Example 1 without adding concentrated soy sauce, kelp soup and salt.
The concentration of sodium chloride in the obtained retort uncle was 0.1% by mass.
As a result, a retort uncle whose rice was swollen uniformly could not be obtained. Furthermore, since the ingredients are not dispersed, the type and content of the filled ingredients are not uniform, and the filling ability is poor.

[Example 4]
In Example 1, the retort uncle of Example 4 was produced by the same production method as in Example 1 without adding hydroxypropylated phosphoric acid crosslinked starch.

[Example 5]
In Example 1, the amount of hydroxypropylated phosphoric acid crosslinked starch was changed to 6% by mass, and the retort uncle of Example 5 was produced by the same production method as in Example 1.

[Example 6]
In Example 1, the rapeseed oil of Example 6 was manufactured by the manufacturing method similar to Example 1 without adding rapeseed oil. The amount of lipid in the obtained retort uncle was 0.3% by mass.

[Example 7]
In Example 3, the amount of rapeseed oil was changed to 5% by mass, and the retort uncle of Example 7 was produced by the same production method as in Example 1. The amount of lipid in the obtained retort uncle was 6% by mass.

[Test Example 2]
Each retort uncle obtained in Examples 4 to 7 was evaluated by the same method as in Test Example 1. As a result, in almost all retort uncles, the rice was uniformly swollen, but some of the retort pouch retort pouches had a mixture of hard rice grains and soft rice grains.

Claims (4)

The overall hardness is 1 × 10 ³ N / m ² or more and 5 × 10 ⁵ N / m ² or less.
Retort uncle,
Containing 0.02% by mass to 0.5% by mass of pectin having an esterification degree of 1% or more and 25% or less,
The salt equivalent concentration is 0.5% by mass or more,
Retort uncle. In the retort uncle of claim 1,
The water separation rate is 5.0% by mass or less,
The volume per 100 g of the uncle is 70 mm ³ or more,
The measured value by the line spread test is 2.3 cm or less,
Retort uncle. In the retort uncle according to claim 1 or 2,
Furthermore, the processed starch and / or wet heat-treated starch contained 0.01 wt% or more and 5 wt% or less,
Retort uncle. In the retort uncle according to any one of claims 1 to 3,
Furthermore, the lipid contained 0.5 mass% or more and 5 mass% or less,
Retort uncle.