JP2019076001A - Composition for precooked rice processed food - Google Patents

Abstract

To provide a composition for precooked rice processed product, the product being able to sufficiently retain its shape when the product is re-heated for precooked rice such as fried rice or pilaf including oil content to be formed into a rice lump or ball and being excellent in texture, and a rice processed food produced using the composition.SOLUTION: A composition for precooked rice processed product of this invention contains liquid cellulose ether. The composition for precooked rice processed product preferably contains the liquid cellulose ether including hydroxypropyl methylcellulose and/or methyl cellulose. A processed food of this invention includes the composition for precooked rice processed product.SELECTED DRAWING: None

Description

  The present invention is a composition for cooked cooked rice processed food which can be mixed at normal temperature with cooked cooked rice constituting processed food such as rice mass food, and has a shape retaining property maintenance effect during heating by gelation when heated. The present invention relates to an article, a method for producing the same, and a food using the same.

  Rice balls, rice balls, rice balls, rice burgers, and the like have conventionally been known as food balls. However, when cooked rice containing oil such as fried rice and pilaf is used as a rice mass, dissolution of oil and starch occurs when using a reheating device such as a microwave oven, and the rice mass can not be maintained. There was a problem such as collapse and I could not eat well.

  As a means to prevent such problems, there is a method of using processed starch and polysaccharide thickener with water retention, but the dispersibility and taste to cooked rice and the original texture of cooked rice are lost. There is a problem

  An aqueous solution of a water-soluble cellulose ether such as methylcellulose or hydroxypropyl methylcellulose has the property of reversible thermal gelation, in which white gelation occurs upon heating and returns to the original transparent aqueous solution state upon cooling. Utilizing this property, it is added to many foods for the purpose of improving the heat resistance of fillings and preventing punctures of croquettes, and during heating, the water-soluble cellulose ether suppresses evaporation of water because it gels the food. In addition, although the shape retention is improved, the gel structure disappears in the eating temperature zone, so that it is characterized by giving a soft and creamy texture as compared with the irreversible gelling agent. In addition, a method of improving the water retention of ingredients by adding methylcellulose or hydroxypropyl methylcellulose having a heat coagulating action to ingredients to be included in a package food is disclosed (for example, see Patent Document 1). ing. This method is applied, and mixing of methylcellulose or hydroxypropyl methylcellulose with cooked rice, for example, with a large amount of oil on the surface of cooked rice such as cooked rice, even if powdered methylcellulose or hydroxypropyl methylcellulose is mixed at normal temperature, Even if the powder was dispersed on the surface of cooked rice, it could not be dissolved well, and there was a problem that it did not heat and coagulate at the time of reheating.

Patent No. 5258837

  An object of the present invention is a composition for cooked cooked rice processed food which overcomes the above-mentioned problems in cooked cooked rice, which is used for processed foods such as rice mass food, improves shape retention during reheating, and is excellent in texture. It is an object of the present invention to provide an article, a method for producing the same, and a processed cooked rice product produced using the same.

As a result of earnestly researching to solve the above problems, the present inventors contain liquid cellulose ether which can be mixed at normal temperature and can be gelled at the time of cooking when producing processed food such as rice mass food. As a result, it has been found that the shape retention property of cooked cooked rice at the time of reheating is greatly improved, and moreover, it is possible to produce a rice mass food which is excellent in texture, and the present invention has been completed.
That is, the present invention
(1) A composition for cooked cooked rice processed food containing liquid cellulose ether.
(2) The composition for cooked cooked food according to the above (1), wherein the liquid cellulose ether contains hydroxypropyl methylcellulose and / or methyl cellulose.
(3) Thickened polysaccharides are guar gum and / or guar gum decomposition products (average molecular weight 5,000 to 30,000), locust bean gum, tara gum, arabia gum, casia gum, xanthan gum, succinoglycan, tamarind gum, tragant gum, karaya gum, glucomannan, Pullulan, sodium CMC, alginic acid and salts thereof, alginic acid esters, pectin, carrageenan, gellan gum, psyllium seed gum, agar, starch, modified starch, soy polysaccharides; Or (2) the composition for cooked cooked rice processed food according to the above (2).
(4) The antifoaming agent is silicone resin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, enzyme-degraded lecithin The composition for cooked cooked food according to any one of the above (1) to (3), which contains at least one or more selected from the group consisting of
(5) Processed food containing the composition for cooked cooked processed food according to (1) to (4) above.
(6) The processed food according to the above (5), wherein the processed food is a rice mass food.
(7) The manufacturing method of the processed food using the composition for cooked cooked rice processed food as described in said (5) or (6).
(8) The manufacturing method of a processed food using the composition for cooked cooked rice processed foods according to the above (5) or (6), which is treated by pressure heating and sterilization after container filling.
(9) Processing using the composition for cooked cooked food according to the above (8), wherein pressure heating sterilization is a method of sterilizing the paste addition liquid filled in the container using water vapor at 100 ° C. or higher How to make food.
It is about

  The composition for processed cooked rice food of the present invention, and the processed food containing the same, can improve the shape retention property of the cooked rice at the time of reheating, maintain the rice mass state, and eat well without disintegration. Also, the original texture of cooked rice is maintained.

Hereinafter, the present invention will be described in more detail.
Although the composition for cooked cooked rice food according to the present invention is not particularly limited, it is composed of, for example, liquid cellulose ether in which water-soluble cellulose ether is dissolved in water. In addition, it is preferable that the composition for cooked cooked rice processed food contain a polysaccharide thickener and an antifoaming agent from the viewpoint of shape retention of the rice mass after reheating and improvement of the dispersibility of liquid cellulose ether in ingredients. .

  Although the water-soluble cellulose ether is not particularly limited, methylcellulose having a methyl group and hydroxypropyl methylcellulose having a methyl group and a hydroxypropyl group are preferably used, and it is preferable to prepare a cooked cooked rice food composition. The blending ratio is preferably 1% by mass to 20% by mass, more preferably 4% by mass to 10% by mass, and still more preferably 6% by mass to 8% by mass.

  Methylcellulose is not particularly limited, but it is preferable to use methylcellulose having a methoxyl substitution degree of 20% by mass to 40% by mass and a gelation temperature in a 2% by mass aqueous solution of 50 ° C to 55 ° C, and hydroxypropyl As methylcellulose, hydroxypropyl methylcellulose having a methoxyl substitution degree of 15% by mass to 35% by mass, a hydroxypropoxyl substitution degree of 3% by mass to 15% by mass, and a gelation temperature of 55 ° C to 90 ° C in a 2% by mass aqueous solution It is preferred to use. These can be used as a mixture of at least one or more.

  In addition, these substitution degrees are J. G. Gobler, E. et al. P. Samsel, and G. H. It can be measured according to the method according to Zeisel-GC described in Beaber, Talanta, 9, 474 (1962), and further, the measurement method according to the gas chromatograph described in methyl cellulose of Japanese Food Additives Official Standards It can also be measured by a method based on the method of measuring the degree of substitution of methylcellulose and hydroxypropyl methylcellulose defined by the Japanese Pharmacopoeia.

As the molecular weight of the water-soluble cellulose ether used in the present invention, it is sufficient that the aqueous solution is thermally gelled by heating as described above, and has a molecular weight necessary to return to the aqueous solution by cooling. Measurement of this molecular weight is described in J.J. polym. sci. 39, 293-298, 1982, which can be defined by the viscosity of a 2% by weight aqueous solution at 20 ° C. which correlates with the molecular weight. As the viscosity, a measured viscosity value of a 2% by mass aqueous solution at 20 ° C. can be used in a Ubbelohde viscometer defined in JIS K 2283-1993. The viscosity of the liquid cellulose ether of the present invention is preferably 10 to 6000 mm ² / s, more preferably 10 to 6000 mm ² / s, in order to improve the shape retention during reheating and to exhibit the function expected in the present invention with lower addition amount. 20~2500mm ² / s, more preferably 50~600mm ² / s, most preferably 80 to 120 mm ² / s.

  The polysaccharide thickeners used in the present invention are not particularly limited, but include guar gum and / or guar gum decomposition products (average molecular weight 5,000 to 30,000), locust bean gum, cod gum, arabia gum, casia gum, xanthan gum, succinoglycan , Tamarind gum, tragacanth gum, karaya gum, glucomannan, pullulan, CMC sodium, alginic acid and its salts, alginates, alginates, pectin, carrageenan, gellan gum, pylium seed gum, agar, starch, modified starch, soy polysaccharides, etc. At least one of the following can be used, preferably tara gum, xanthan gum, guar gum and / or guar gum degradation products (average molecular weight 5,000 to 30,000), locust bean gum, gellan gum, processed den And more preferably tara gum, xanthan gum, guar gum and / or guar gum decomposition product (average molecular weight 5,000 to 30,000), locust bean gum, and still more preferably xanthan gum, guar gum and / or guar gum decomposition product (average molecular weight 5,000 to 30,000 ). Although the compounding ratio can be suitably adjusted with the kind of polysaccharide thickener used together with water-soluble cellulose ether, 2 mass%-10 mass of polysaccharide thickeners are preferable in the composition for cooked rice processed food. %. In order to facilitate the dispersal mixing of the cooked cooked food processed food composition with water or a target food, the content is more preferably 3% by mass to 4% by mass.

  Although the antifoamer used in the present invention is not particularly limited, silicone resin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate ester, sucrose fatty acid ester, sorbitan fatty acid ester And at least one selected from the group consisting of propylene glycol fatty acid ester, lecithin, enzyme-degraded lecithin and the like, preferably glycerin fatty acid ester, sucrose fatty acid ester, lecithin, more preferably sucrose fatty acid ester, lecithin It is. Although the compounding ratio can be suitably adjusted with the kind of antifoamer used together with a water-soluble cellulose ether, 0.1 mass%-5 mass of an antifoamer are preferably in the composition for cooked cooked rice processed food. %, More preferably 0.5% by mass to 4% by mass, and still more preferably 1% by mass to 2% by mass.

  The cooked cooked rice processed food composition of the present invention is subjected to heat treatment to enable storage and distribution at normal temperature, and is not particularly limited, but preferably at 105 ° C. to 150 ° C. for 1 minute to 120 minutes. The pressure heating process is performed for a minute, and more preferably, the pressure heating process is performed at 120 ° C. to 130 ° C. for 30 minutes. In addition, normal temperature shown here is the temperature of 5 degreeC-35 degreeC prescribed | regulated by Japanese Industrial Standard (JISZ8703).

The effect of the present invention is manifested by the special property of liquid cellulose ether in which water-soluble cellulose ether is dissolved in water, which causes white gelation by heating.
When only cooked cooked rice is formed into rice mass food, the oil, starch, and polysaccharide thickener present on the surface of rice and ingredients under high temperatures of 0 ° C. to 30 ° C. show high viscosity, so rice mass food The rice mass is maintained. However, if the temperature rises to 50 ° C or higher by reheating, the oil, starch, and polysaccharide thickeners present on the surface of cooked rice and ingredients will have a low viscosity, so the rice mass food will maintain the rice mass state It does not collapse.
On the other hand, when the cooked cooked rice composition is mixed with the cooked cooked food composition and molded into a cooked loaf food, under the low temperature of 0 ° C. to 30 ° C., the cooked loaf food has the same condition as the cooked cooked rice alone. It is. Furthermore, when the temperature rises to 50 ° C. or more by reheating, the water-soluble cellulose ether in the composition for cooked cooked rice improves the shape retention by gelling the gap of the cooked cooked rice, and the cooked rice is cooked. Bulk foods are considered to be capable of maintaining a state of rice mass.

  Although the content of the composition for cooked cooked food is not particularly limited, it is preferably 1 to 30% by mass, particularly preferably 2 to 10% by mass in the cooked cooked rice. If the addition amount is less than 1% by mass, the water retention improvement effect at the time of reheating may not be sufficiently obtained, and if the addition amount is more than 30% by mass, the water-soluble cellulose ether in the liquid cellulose ether composition has high The viscosity may be excessively imparted to the food to change the original texture.

The processed food of the present invention can be obtained by mixing cooked cooked rice with a cooked cooked food composition.
The cooked rice is, for example, heated cooked rice (fried rice, dry curry, soba rice, shrimp rice, pilaf, chicken rice, millet rice, etc.), noodles (Chinese soba, yakisoba, udon, ramen, soba noodles, etc.), Meats (beef, chicken, pork, lamb etc), Fish and shellfish (sardine, horse mackerel, mackerel, thailand, sea bass, sea bass, clams, clams, clams etc), vegetables (eg leeks, cabbage, carrots, corn, onion etc), mushrooms Kind (Shimeji mushroom, shiitake mushroom, maitake mushroom, mushroom, enokitake mushroom, nanamechi, eryngii, matsutake mushroom, quinogasa, critake mushroom, oyster mushroom etc.), beans (adzuki bean, green peas, peanuts, soybean, pea etc), seasonings (sugar, salt, Vinegar, miso, soy sauce, pepper, yam, chili pepper, ketchup, mayonnaise, etc., edible oils (salad oil, sesame seeds) , Olive oil, leek oil, including at least one selected from the group consisting of garlic oil, etc.), if these main raw materials and auxiliary materials are within the range not damaging the object of the present invention is not particularly limited. The cooking method of the cooked rice can be selected according to the kind of raw material to be used, and a well-known method can be used. Next, the cooked rice and the cooked cooked food composition are mixed. The mixing method is, for example, a composition for cooked cooked rice processed food after cooling cooked cooked rice to normal temperature or less, which is prepared by frying cooked rice, meat and vegetables with heated cooking oil and seasoning with seasonings. It is carried out by adding.

The cooked rice used in the present invention may further contain polysaccharide thickener, gelatin, and collagen in the cooked rice at 0 to 10% by mass, particularly 0 to 2% by mass. Moreover, as thickening polysaccharides used, for example, guar gum and / or guar gum decomposition product (average molecular weight 5,000 to 30,000), locust bean gum, cod gum, arabia gum, casia gum, xanthan gum, succinoglycan, tamarind gum, tragant gum, karaya gum Glucomannan, pullulan, CMC sodium, alginic acid and salts thereof, alginic acid esters, pectin, carrageenan, gellan gum, pylium seed gum, agar, starch, modified starch, soybean polysaccharide and the like. In addition, those which do not gel at the time of a heating are preferable for these polysaccharide thickeners, gelatin, and collagen.
EXAMPLES The present invention will be specifically described below by showing Examples and Comparative Examples, but the present invention is not limited to the following Examples.

(Preparation of Cooked Cooked Cooked Food Preparation Composition)
According to the recipe of Table 1, all raw materials are dispersed in water at 70 ° C., cooled to 40 ° C. or less, filled in a pressure heat resistant bag and sealed, then pressurized heat sterilization using steam (121 ° C., 30 minutes), and Examples 1-20 which are compositions for cooked cooked rice processed food were prepared.
The methylcellulose used has a degree of methoxyl substitution of 20% by mass to 40% by mass, and a gelling temperature in a 2% by mass aqueous solution of 50 ° C to 55 ° C, and hydroxypropyl methylcellulose has a degree of methoxyl substitution of 15% % To 35% by mass, the hydroxypropoxyl substitution degree is 3% by mass to 15% by mass, and the gelling temperature in a 2% by mass aqueous solution is 70 ° C to 90 ° C.

(Preparation of Comparative Example)
According to the recipe of Table 2, all raw materials are dispersed in water at 70 ° C, cooled to 40 ° C or less, filled in a pressure heating resistant bag and sealed, then pressurized heat sterilization using steam (120 ° C, For 30 minutes to prepare comparative examples 1 to 10.

(Test method)
(Preparation of cooked rice)
The commercially available cooked processed food described in Table 3 was cooked and cooled to a temperature below room temperature to obtain cooked cooked rice.
(Mixture of cooked cooked rice processed food composition and cooked cooked rice)
According to the recipe of Table 4, the prepared cooked rice was transferred to a stainless steel ball, and Examples 1 to 20 or Comparative Examples 1 to 10 were added, and mixed well using a paddle.
(Preparation of processed food)
The above mixture was packed into a rice ball mold, and the rice ball was molded to obtain inventive products 1 to 22 and comparative products 1 to 10.
(Evaluation)
Evaluation of dispersibility in cooked rice, texture and taste of processed food immediately after reheating by microwave oven, shape retention of rice mass state, overall evaluation by 10 excellent panelists, and the average value is shown. The The results are shown in Table 5.
(Evaluation criteria)
The evaluation criteria in Table 5 are as follows.
Dispersibility in cooked rice 4: Disperse easily and uniformly.
3: Disperse uniformly if mixed well.
2: Some lumps remain even if mixed well.
1: Even if mixed well, a small amount of lumps remain.
The texture and taste of processed food immediately after reheating with a microwave oven 4: No change in the natural texture and taste inherent in cooked rice.
3: The cooked food has some influence on the original natural texture and taste.
2: It has some influence on the natural texture and taste of cooked rice.
1: It significantly affects the natural texture and taste of cooked rice.
Shape-retaining property in the state of a mass of rice 3: The mass of the rice mass remains in the mass of the mass without disintegration, and does not crush even if it is held by hand.
2: The rice mass has maintained its mass without collapsing, but will collapse if it is held by hand.
1: The rice mass collapses and can not be held by hand.
Overall Evaluation An overall evaluation was conducted in consideration of the above three evaluations.
5: Best 4: Excellent 3: Good 2: Acceptable 1: Not Acceptable

  As apparent from the results of Table 5, all the present invention products including the cooked cooked rice processed food composition of the present invention have improved shape retention properties of the cooked rice at the time of reheating, as compared with all the comparative products. I was able to maintain the state of the bowl. In addition, the original texture and taste of cooked rice immediately after reheating with a microwave oven were maintained without any significant loss. Furthermore, in the invention products 9-18 and 22, it was able to eat well, without collapsing. In particular, in Example 18, while showing high dispersibility and shape retention, the influence on the original texture and taste of cooked cooked rice immediately after reheating with a microwave oven was small.

  The composition for cooked cooked rice processed food according to the present invention, and the processed food containing the same, can maintain the texture of cooked cooked rice at the time of heating and collapse while maintaining the original texture of cooked cooked rice. Because we can eat well without it, it is an industrial contribution.

Claims (5)

  A composition for cooked cooked rice processed food containing liquid cellulose ether.   The composition for cooked cooked rice food according to claim 1, wherein the liquid cellulose ether contains hydroxypropyl methylcellulose and / or methylcellulose.   Processed food containing the composition for cooked cooked rice processed food according to claim 1 or 2.   The processed food according to claim 3, wherein the processed food is a rice mass food.   The manufacturing method of the processed food using the composition for cooked cooked rice processed food of Claim 3 or 4.