JP2020198873A - Shaped cooked rice food containing glutinous wheat, and method for producing the same - Google Patents

Abstract

To provide a shaped cooked rice food containing glutinous wheat, with improved shape retentivity, and a method for producing the same.SOLUTION: A shaped cooked rice food contains glutinous wheat, rice, and Koji or a processed product thereof.SELECTED DRAWING: Figure 3

Description

The present invention relates to a rice cake-blended molded rice cooked food and a method for producing the same.

Mugi-meshi is cooked rice with barley alone or a mixture of barley and rice, and has a firm, less sticky texture and a unique aroma unlike cooked rice. Barley used to have the stereotype that it tastes inferior to cooked rice and has an odor, but in recent years, barley contains more dietary fiber, protein, and vitamins than white rice, so it will be reviewed in terms of nutritional value. In particular, due to the recent rise in health consciousness and the diversification of dietary needs, it has become widely eaten by the general public.

Similar to rice, barley also has "glutinous rice" and "glutinous rice", which have different starch structures. The glutinous starch is composed mostly of amylose and amylopectin, whereas the glutinous starch is mostly composed of amylopectin. The glutinous barley (rice cake) has a high content of dietary fiber among cereals and has a function of lowering blood pressure and blood cholesterol, so it is attracting attention as a functional food.

Compared to rice, barley is harder to cook and cannot be cooked as it is, so "refined barley" processed for cooking rice is used as a raw material for barley rice. There are various types of barley depending on the processing method. One has a process of polishing the raw barley, heating it, and then pressing it with a roller (pressed barley), and the other does not have a pressing process (round barley, rice grain barley). Etc.).

Since it is difficult to process glutinous barley into pressed barley due to its chewy physical properties, it is easy to obtain non-pressurized barley, but barley cooked with glutinous barley is used for a long time after cooking. At the same time, it becomes dry and hard, and the fresh texture is impaired. In particular, rice balls made from cooked rice containing glutinous wheat have a problem that they tend to crumble when the proportion of glutinous wheat is increased because the stickiness of the glutinous wheat after cooking is low, which makes molding difficult.

On the other hand, it has been previously reported that various enzymes are used as modifiers for cooked rice. For example, Patent Document 1 discloses that β-amylase is used as a modifier for cooked rice. Further, Patent Document 2 reports a liquid seasoning obtained by fermenting and aging a preparation liquid obtained by mixing rice jiuqu, salt and water at a low temperature and then performing solid-liquid separation. However, in the above-mentioned literature, there is no report on the relationship between the shape-retaining property of the rice cake-blended food and the koji or its origin.

Patent No. 5715346 Patent No. 6068068

Mochi wheat is a material that contains a large amount of dietary fiber, and is a food that can efficiently ingest dietary fiber that tends to be deficient when eaten. However, when rice is cooked with rice, it is less sticky than rice and has the property of being difficult to mold into rice balls, etc. with a high content, and even if it can be molded, it may collapse during product display at stores. Was clarified from the examination by the present inventors. On the other hand, there is a method of adding a thickening polysaccharide or the like in order to improve the shape retention, but there is a tendency that consumers dislike the use of designated additives or existing additives as raw materials. Therefore, one object of the present invention is to provide a rice cake-containing molded rice cooked food having improved shape retention and a method for producing the same.

The present invention includes the following.
[1] A molded cooked rice food containing glutinous wheat, rice, and koji or a processed product thereof.
[2] The molded rice-cooked food according to [1], wherein the jiuqu is rice jiuqu.
[3] The molded cooked rice food according to [1] or [2], wherein the processed product of Jiuqu contains salt.
[4] The processed product of Jiuqu is salted Jiuqu obtained by fermenting and aging a preparation liquid in which Jiuqu, salt and water are mixed, or a liquid seasoning obtained by solid-liquid separation of the salted Jiuqu. The molded rice-cooked food according to any one of [1] to [3].
[5] The molded rice cooked food according to any one of [1] to [4], wherein the content of the jiuqu in the charged liquid is 40 to 55% by weight with respect to the charged liquid.
[6] The molded cooked rice food product according to any one of [1] to [5], wherein the salt content in the charged liquid is 0.1 to 20% by weight based on the charged liquid.
[7] The molded rice-cooked food according to any one of [1] to [6], wherein the mixed weight ratio of rice cake and rice (rice cake / rice) is 0.05 / 1 to 99/1.
[8] The mixed weight ratio of rice cake and rice (rice cake / rice) is 20/80 to 50/50, and the content of koji or its processed product is that of rice cooked rice and rice cake cooked rice. The molded rice cooked food according to any one of [1] to [7], which is 2% by weight or more based on the total amount of the mixture of.
[9] The mixed weight ratio of rice cake and rice (rice cake / rice) is 5/95 to 20/80 or 50/50 to 99/1, and the content of koji or its processed product is rice. The molded rice cooked food according to any one of [1] to [7], which is 20% by weight or more based on the total amount of the mixture of the cooked rice and the rice cake cooked rice.
[10] The molded rice cooked food according to any one of [1] to [8], wherein the molded product is a rice ball.
[11] The molded cooked rice food product according to any one of [1] to [10], which exhibits a hardness [N] of 1.1 or more when applied to the following test method:
Test method: The pressure plate is pushed 10 mm at a speed of 50 mm / min into the molded rice cooked food, held for 0.5 seconds, pulled up by 10 mm at 50 mm / min, and the hardness [N] is measured as the maximum force received when pushed.
[12] The molded rice cooked food according to any one of [1] to [11], which exhibits an adhesive strength [N] of 0.25 or more when applied to the following test method:
Test method: The pressure plate is pushed 10 mm into the molded rice cooked food at a speed of 50 mm / min, held for 0.5 seconds, pulled up by 10 mm at 50 mm / min, and the adhesive force [N] is measured as the maximum force required for pulling up.
[13] A method for producing a molded rice cooked food, which comprises a step of preparing a mixture of rice cooked rice and rice cake cooked rice, and a step of molding the mixture.
A method in which at least one cooked rice selected from the group consisting of cooked rice, cooked rice cake and a mixture comprises or is made from koji or a processed product thereof.
[14] The method according to [13], wherein the amount of koji or a processed product thereof added is 0.1 to 20% by weight based on the total amount of the mixture of the cooked rice and the cooked rice cake.
[15] A mixture of rice cooked rice and rice cake cooked rice cake is obtained by cooking a mixture containing raw rice, raw rice cake wheat, water and koji or a processed product thereof, [13] or [14]. The method described in.
[16] The method according to any one of [13] to [15], which is obtained by separately cooking rice cooked rice and rice cake cooked rice.
[17] A method for improving the shape retention of a molded rice cooked food, which comprises a step of preparing a mixture of cooked rice and a cooked rice cake and a step of molding the mixture.
A method in which at least one cooked rice selected from the group consisting of cooked rice, cooked rice cake and a mixture comprises or is made from koji or a processed product thereof.

According to the present invention, it is possible to provide a rice cake-containing molded rice cooked food having improved shape retention. According to the present invention, even if glutinous wheat-blended rice is used as a raw material in molded rice cooked food, it is easy to bind, it does not easily collapse even when stored, and it is possible to maintain a plump quality. In addition, the present invention can be advantageously used for efficiently ingesting glutinous wheat containing a large amount of dietary fiber. In addition, the present invention can be advantageously used to improve the taste of molded cooked rice foods.

It is a schematic diagram which showed the process of decomposition of α-starch. It is a schematic diagram which showed the process of decomposition of a protein. It is a schematic diagram of the rice ball of one Embodiment of this invention. In Example 1, it is a photograph when the hardness [N] and the adhesive force [N] of the molded rice cooked food were measured. In Example 2, it is a photograph when the hardness [N] and the adhesive force [N] of the molded rice cooked food were measured. In Example 5, it is a photograph when a rice ball having a rice cake ratio of 35% was placed on an ingot immediately after molding. In Example 5, it is a photograph of a rice ball (with liquid seasoning added) having a glutinous wheat ratio of 35%, which was left to stand on a rice ball for 2 hours. Even after 2 hours, the rice balls did not crack and the shape was maintained. In Example 5, it is a photograph of a rice ball (without liquid seasoning) having a rice cake ratio of 35% immediately after being left to stand on an ingot for 30 seconds. The rice balls are cracked in 30 seconds. In Example 5, it is a photograph of a rice ball (without liquid seasoning) having a glutinous wheat ratio of 35%, which has been left to stand on an ingot for 30 seconds and then aged. The rice ball is split in three.

According to one embodiment of the present invention, a molded cooked rice food containing glutinous wheat, rice, and koji or a processed product thereof is provided. According to the present invention, it is a surprising fact for those skilled in the art that the shape-retaining property can be improved in the rice cake-blended molded rice cooked food.

Although not bound by theory, in molded rice cooked foods, despite the fact that glutinous wheat is blended, the shape retention is improved, as shown in FIGS. 1 to 3, the following mechanisms of action The introduction is considered to be one of the causes. The details will be described below.

Rice and glutinous wheat contain a large amount of starch as an ingredient. Starch has a structure in which sugar chains of α-glucose are linked in a branch shape. As shown in FIG. 1, starch becomes usually α-starch 1 by cooking rice and becomes sticky. Generally, when α-starch 1 is stored at low temperature for a long period of time, the branch structure gradually closes and changes to hard β-starch called aging. However, when rice is cooked together with "amylase", which is an enzyme of Jiuqu, a part of starch is decomposed to obtain starch 2 having a structural change. In addition, sugar 3 is produced by decomposition. The structurally changed starch 2 is difficult to close because the structure of the branch is changed, and the produced sugar 3 attracts water to prevent the branch from closing, and these effects make it difficult to change to β-starch. As a result, it is considered that the stickiness is maintained and the glutinous wheat-blended molded product (rice ball, etc.) has a property that the physical properties do not change much even if it is stored.

As shown in FIG. 2, rice starch exists as starch granules 4 on grains in the structure of rice, and the starch granules 4 absorb water and swell to produce stickiness during soaking and cooking rice. However, it is known that swelling is inhibited by the presence of protein 5, which is a component of rice. The enzyme "protease" of Jiuqu promotes water absorption of starch granules by decomposing proteins 6 that inhibit swelling, and can produce strong stickiness by forming more swollen starch granules 7. As a result, it is considered that the rice balls containing glutinous wheat have a strong bond with rice and glutinous wheat, and the rice balls can be molded even with a high content of glutinous wheat.

As shown in FIG. 3, the molded product (rice ball containing glutinous wheat) 8 produced as described above contains glutinous wheat 9 and cooked rice 10 in the molded product, and has a good texture and a high content due to its stickiness. It is possible to mold even rice balls. Further, the molded product 8 has a small change in physical properties even while being displayed in a store or the like, does not easily collapse, and can exhibit excellent shape retention.

According to one embodiment of the present invention, it is possible to impart adhesiveness and hardness suitable for maintaining a good shape to a molded rice cooked food containing glutinous wheat.

According to one embodiment of the present invention, the hardness [N] and the adhesive strength [N] of the molded cooked rice food may be measured by applying it to the following test method.
Test method: Push the pressure plate 10 mm into the molded rice cooked food at a speed of 50 mm / min, hold it for 0.5 seconds, pull it up 10 mm at 50 mm / min, and the hardness [N] is the maximum force received when pushing it in, which is required to pull it up. The adhesive force [N] is measured as the maximum force. In the above test method, it is preferable to use a platen having a diameter of 15 mm. For further details, the above test method can be carried out according to Examples 1 and 2 described later.

According to one embodiment of the present invention, the hardness [N] of the molded cooked rice measured by the above test method is preferably 1.1 or more, more preferably 1.1 to 1.4, and even more preferably. It is 1.1 to 1.23.

According to one embodiment of the present invention, the adhesive strength [N] of the molded cooked rice measured by the above test method is preferably 0.05 or more, more preferably 0.05 to 0.3, and even more preferably. It is 0.05 to 0.27.

According to one embodiment of the present invention, the raw material glutinous wheat (raw glutinous wheat) is barley of "glutinous seeds" and does not include "glutinous seeds". The varieties of "mochi-seed" barley are not limited, and examples thereof include Hakubaku, Kirariboshi, Ichibanboshi, Mannenboshi, Toyonokaze, Yumesakiboshi, and Daisimochi. The raw material glutinous barley is glutinous barley refined from round barley or rice grain barley, and refers to barley before being immersed in water. Producing molded rice cooked food using glutinous wheat is advantageous in efficiently ingesting fiber and promoting intestinal regulation.

According to one embodiment of the present invention, the raw material rice (raw material rice) is rice after threshing and after removing rice husks, and is rice before being immersed in water. The raw material rice is not particularly limited as long as it is used as a raw material for molded rice cooked food, and the type of rice, the presence or absence of rice milling, the degree of polishing, etc. should be appropriately selected according to the type of the target molded rice cooked food. Can be done. As the type of rice, for example, rice such as Japonica rice (Koshihikari, Hitomebore, etc.), Indica rice, colored rice such as black rice, red rice, etc. can be used, and either glutinous rice or rice cake can be used. it can. Further, any of so-called brown rice before milling, so-called germ rice with embryos left, and so-called white rice after milling can be used.

In the molded rice cooked food, the mixed weight ratio (rice cake / rice) of the rice cake and rice after cooking is not particularly limited, but is, for example, 0.05 / 1 to 99/1, preferably 0.05. / 1 to 50/1, more preferably 0.1 / 1 to 10/1, even more preferably 0.1 / 1-3 / 1, and even more preferably 0.1 / 1 to 1. It is 1/1, even more preferably 0.17 / 1-1 / 1, and even more preferably 2/8 to 5/5.

According to one embodiment of the present invention, Jiuqu contains an enzyme "amylase" that breaks down starch or an enzyme "protease" that breaks down proteins. It is preferable to contain such an enzyme in order to impart viscosity and shape retention to glutinous wheat and rice.
According to one embodiment of the present invention, the jiuqu contained in the molded cooked rice food is preferably rice jiuqu. Jiuqu can be prepared according to the usual method of making rice jiuqu. Specifically, it is obtained by spraying aspergillus (also called seed koji) on steamed rice obtained by steaming rice and growing it under the optimum conditions for the aspergillus. The growth of Jiuqu may be carried out by culturing at 25-40 ° C. for 2 to 4 days using an automatic fermenter (for example, HK-60, Yaegaki Food & System Co., Ltd.). Commercially available products may be used as the rice jiuqu.

As the rice used as a raw material for Jiuqu, rice such as glutinous rice, glutinous rice, and sake rice, preferably polished rice (polished rice), which is washed as necessary, soaked in water, and drained as needed can be used.

The Jiuqu bacterium is not particularly limited as long as it is a Jiuqu bacterium used for ordinary Jiuqu production. Suitable examples include the genus Aspergillus (Aspergillus) such as Aspergillus oryzae and Aspergillus sojae. As the aspergillus, a commercially available product sold as seed koji may be used, or a cultured product may be used. In addition, the shape of the aspergillus may be granular or powdery. The aspergillus used in the present invention is preferably aspergillus having high saccharifying ability and ability to generate protease, and specific examples thereof include aspergillus for miso, aspergillus for rice aspergillus or aspergillus for soy sauce, and more preferably aspergillus for rice aspergillus. Alternatively, it is Jiuqu for miso, more preferably Jiuqu for miso. One of these may be used alone, or two or more thereof may be used in combination.

According to one embodiment of the present invention, in the molded cooked rice food, the jiuqu may be added in the form of a processed product. Jiuqu and its processed products may be solid, semi-solid (paste), or liquid. According to a preferred embodiment, examples of the processed product of Jiuqu include a mixture in which salt is added to Jiuqu.

Further, according to a more preferable embodiment, the processed product of Jiuqu used in the molded rice-cooked food is salted Jiuqu obtained by fermenting and aging a preparation liquid obtained by mixing the above-mentioned Jiuqu, salt and water, or the salted Jiuqu. It is a liquid seasoning obtained by solid-liquid separation of.

The liquid seasoning or the preparation liquid used for the production of salted jiuqu is obtained by mixing the jiuqu, salt and water. These may be charged at the same time and mixed, or they may be charged sequentially and mixed.

Jiuqu is preferably mixed in an amount of 30 to 70% by weight, preferably 35 to 60% by weight, more preferably 40 to 55% by weight, still more preferably 45 to 50% by weight, based on the charging liquid. Mix.

The salt is preferably mixed in an amount of 8 to 20% by weight, preferably 10 to 16% by weight, more preferably 12 to 15% by weight, still more preferably 13 to 14% by weight, based on the charging liquid. Mix. With this salt, the growth of microorganisms in the charging liquid can be suppressed and reduced.

The water is preferably mixed in an amount of 30 to 70% by weight, preferably 30 to 60% by weight, more preferably 35 to 60% by weight, still more preferably 40 to 55% by weight, based on the charging liquid. Mix.

In the present invention, "fermenting and aging the preparation liquid" means that the preparation liquid is fermented and aged at a temperature at which the enzyme derived from Jiuqu contained in the preparation liquid is not inactivated (inactivated). Here, the enzyme derived from Jiuqu bacterium means an enzyme produced by Jiuqu bacterium, and includes, for example, amylase, protease, lipase, and cellulase. These enzymes are sensitive to heat, and proteases in particular can be inactivated by fermentation and aging at 60 ° C or higher.

According to a preferred embodiment of the present invention, the temperature of the fermentation and aging is preferably 4 to 40 ° C, preferably 20 to 38 ° C, more preferably 25 to 35 ° C, still more preferably 28 to 32 ° C. is there.
At these temperatures, the enzyme derived from Jiuqu is not inactivated.

In the present invention, "fermentation and aging" not only means fermentation by Jiuqu, but also means that starch, protein, lipid and the like contained in rice are decomposed by enzymes derived from Jiuqu, and is mainly called saccharification. There is also. The fermented and aged preparation liquid (aged product) is synonymous with "salt koji (salt koji, salt sardine)".

According to a preferred embodiment of the present invention, it is desirable that fermentation and aging are carried out until the Brix of the fermented and aged preparation liquid (aged product) increases by 4% or more based on the Brix value on the first day of fermentation and aging. , Preferably 6% or more, more preferably 9% or more. Here, Brix means a value measured using a refracting sugar content meter, and the value changes depending on the increase or decrease of sucrose, salt, various amino acids, glucose, maltose and other components. Therefore, the value of Brix changes depending on the composition of the raw material of the charging liquid. For example, in the case of a preparation liquid in which 50% by weight of rice jiuqu, 13% by weight of salt, and 37% by weight of water are mixed, fermentation aging is carried out until the Brix of the fermentation-aged preparation liquid becomes 37% or more. It is desirable, preferably 39% or more, and more preferably 41% or more. Brix can be measured using a method known to those skilled in the art, for example, using a commercially available handheld refractometer or a digital refractometer. In general, the measurement of Brix is simpler than the measurement of the straight sugar concentration.

Alternatively, according to a preferred embodiment of the present invention, in fermentation aging, the straight sugar concentration of the fermented and aged preparation liquid (aged product) increases by 8% or more based on the value of the straight sugar concentration on the first day of fermentation and aging. It is desirable to carry out until the amount increases, preferably 12% or more, and more preferably 18% or more. Here, the straight sugar means a direct reducing sugar, and the straight sugar concentration changes depending on the composition of the raw material of the charging liquid. For example, in the case of a preparation liquid in which 50% by weight of rice jiuqu, 13% by weight of salt, and 37% by weight of water are mixed, the direct sugar concentration of the fermentation-aged preparation liquid becomes 16% or more. It is desirable to carry out until 20% or more, more preferably 26% or more. The straight sugar concentration can be measured using a method known to those skilled in the art, for example, shown in the modified Somogie method (Journal of the Japan Society for Bioscience and Biotechnology 28 (3) 171-174 (1954)) and the Japanese Agricultural Standard for soy sauce. It can be measured by the above method.

According to a more preferable embodiment of the present invention, in the fermentation aging, the Brix of the fermentation-aged preparation liquid (aged product) is increased by 4% or more and the straight sugar concentration is increased based on the value on the first day of fermentation aging. It is desirable to carry out until the increase is 8% or more, preferably until the Brix increases by 6% or more and the straight sugar concentration increases by 12% or more, and more preferably, the Brix increases by 9% or more. And, it is carried out until the straight sugar concentration increases by 18% or more. When the Brix of the fermented and aged preparation liquid (aged product) increases by 4% or more and the straight sugar concentration increases by 8% or more based on the value on the first day of fermentation and aging, the balance of umami, sweetness and saltiness becomes balanced. It will be better.

According to one aspect of the present invention, for example, in the case of a preparation liquid prepared so as to have 50% by weight of rice jiuqu, 13% by weight of salt, and 37% by weight of water, fermentation aging is preferably fermentation aging. The preparation liquid (aged product) is carried out until Brix is 37% or more and the straight sugar concentration is 16% or more, and more preferably Brix is 39% or more and the straight sugar concentration is 20% or more. It is carried out until Brix becomes 41% or more, and the straight sugar concentration becomes 26% or more.

According to a preferred embodiment of the present invention, fermentation and aging is preferably carried out at low temperature for 1 to 60 days, preferably 2 to 30 days, more preferably 3 to 21 days, even more preferably 4 to 14 days, even more. It is preferably carried out for 6 to 13 days, particularly preferably 8 to 12 days, and most preferably 10 days. Here, the fermentation and aging period may be longer because the lower the temperature, the lower the enzyme activity derived from Jiuqu. Therefore, according to a more preferred embodiment of the present invention, fermentation and aging is preferably carried out at 20 to 38 ° C. for 3 to 21 days, more preferably 4 to 14 days, even more preferably 6 to 13 days, even more. It is preferably carried out for 8 to 12 days, particularly preferably for 10 days.

According to a more preferable aspect of the present invention, in the fermentation aging, the Brix of the fermentation-aged preparation liquid (aged product) is increased by 4% or more and the straight sugar concentration is increased based on the value on the first day of fermentation aging. It is carried out at 20 to 38 ° C. for 3 to 21 days until the increase is 8% or more.

Therefore, according to one aspect of the present invention, the liquid seasoning of the present invention is fermented and aged at a low temperature until a desired Brix and / or straight sugar concentration is reached and / or for a predetermined period of time. Aged product) is obtained by performing solid-liquid separation.

In the present invention, "solid-liquid separation" is a method for separating solid content and liquid. The solid-liquid separation method is not particularly limited, and may be a method usually used for mirin or soy sauce. For example, squeezing filtration using a squeezing filter, squeezing using a filter cloth, solid-liquid separation using a centrifuge can be mentioned, and squeezing filtration is preferable.

The filtrate obtained by solid-liquid separation can be used as it is as the liquid seasoning of the present invention.

The liquid seasoning thus obtained has the same or higher enzyme activity derived from Jiuqu as the aged product before solid-liquid separation. Therefore, according to one aspect of the present invention, the liquid seasoning of the present invention is a liquid seasoning having enzyme activity, preferably a liquid seasoning having protease activity.

In addition, the liquid seasoning thus obtained has a reduced koji odor and can produce a sweet scent reminiscent of honey, as compared with the aged product before solid-liquid separation.

Further, the straight sugar concentration of the liquid seasoning thus obtained is almost the same as that of the aged product before solid-liquid separation. Therefore, the straight sugar concentration of the liquid seasoning of the present invention is preferably 16% or more, more preferably 20% or more, still more preferably 26% or more.

The liquid seasoning of the present invention may be used as the liquid seasoning of the present invention after the filtrate obtained by solid-liquid separation is further diluted with water. Here, the dilution is preferably diluted so that the salt content becomes a desired concentration.

The liquid seasoning of the present invention may be obtained by further sterilizing the filtrate obtained by solid-liquid separation. The sterilization method is not particularly limited as long as it is a method usually used for sterilizing liquids, and examples thereof include heat sterilization, sterilization by adding ethanol (liquor), and filtration sterilization. The sterilization method is preferably sterilization by addition of ethanol or filtration sterilization in that the enzyme of the obtained liquid seasoning is not inactivated.

In sterilization by adding ethanol, the amount of ethanol added is not particularly limited as long as the liquid seasoning can be sterilized. Ethanol is added in an amount of preferably 0.5 to 10% by weight, more preferably 1 to 6% by weight, still more preferably 2 to 5% by weight, based on the liquid seasoning. When the concentration of ethanol added is 10% by weight or more, the odor of alcohol and the taste of alcohol stand out.

Sterilization by filtration sterilization can be performed, for example, by filtration through diatomaceous earth or filtration through a micromembrane. By this filtration, microorganisms can be reduced or sterilized from the liquid.

The liquid seasoning of the present invention may be obtained by further concentrating or decolorizing the filtrate obtained by solid-liquid separation using a filtration membrane, a resin or the like.

In addition, the liquid seasoning of the present invention may contain other components such as a preservative, an antioxidant, or a fragrance. Here, the other components have a pH in the neutral region, preferably in the neutral region, in that the enzyme is not inactivated.

According to one embodiment of the present invention, the method for producing a molded rice cooked food comprises a step of preparing a mixture of the cooked rice and the rice cake cooked rice, and a step of molding the mixture. Koji or a processed product thereof is added to at least one cooked rice selected from the group consisting of rice cake cooked rice and a mixture thereof or a raw material thereof.

In the preparation process of the mixture of rice cooked rice and rice cake cooked rice, the raw rice and the raw rice cake may be cooked together, or the raw rice and the raw rice cake may be cooked separately and mixed. Good. Therefore, according to one embodiment, the mixture of the rice cooked rice cake and the rice cake cooked rice cake is obtained by cooking the raw rice, the raw rice cake wheat, water and a mixture containing koji or a processed product thereof. Further, according to another embodiment, the cooked rice and the cooked rice cake are obtained by cooking rice separately. Here, the rice cooking process may be performed by either cooking or steaming.

When the raw rice and the raw rice cake are cooked, the raw rice and the raw rice cake are heated in a state of being immersed in water. The amount of water (hydration rate) and the soaking time for immersing the raw rice and the raw glutinous wheat can be appropriately set according to the type of the raw material rice and the raw glutinous wheat. As for the water content, the weight of water is preferably 1 to 1.5 times, more preferably 1.05 to 1.4 times, and even more preferably 1.05 times the weight of the raw rice and the raw rice cake. It is ~ 1.35 times. In addition, seasonings and the like may be appropriately added to the water in which the rice and glutinous wheat are immersed, depending on the type of the desired molded rice-cooked food. The water content of rice after being soaked in water varies depending on the type of rice, soaking conditions, etc., but is about 10 to 40% by weight. The water content of the glutinous wheat after being immersed in the glutinous wheat varies depending on the type of the glutinous wheat, the soaking conditions and the like, but is about 5 to 20% by weight.

The device for cooking rice and rice cake is not particularly limited as long as the effect of the present invention is exhibited, and a known rice cooking device can be used regardless of whether it is for industrial use or household use.

The water content of rice and glutinous wheat after cooking is not particularly limited as long as the effect of the present invention is exhibited, and can be appropriately set according to the type of raw rice, the type of cooked rice food to be intended, and the like. .. Specifically, the water content of the cooked rice is preferably 55 to 65% by mass, more preferably 56 to 63% by mass, and even more preferably 58 to 61% by mass. The water content of the rice cake after cooking is preferably 20 to 45% by mass, more preferably 25 to 40% by mass, and even more preferably 25 to 30% by mass. The water content of rice and glutinous wheat can be measured by a known method.

According to one embodiment of the present invention, in the production of a molded rice cooked food, at least one cooked rice selected from the group consisting of cooked rice, rice cake cooked rice and a mixture, or a raw material thereof, and koji or a processed product thereof are used. Is added. The amount of koji or a processed product thereof added is, for example, 0.1 to 20% by weight, preferably 0.1 to 10% by weight, based on the total amount of the mixture of the cooked rice and the cooked rice cake. It is more preferably 1 to 8% by weight, and even more preferably 1 to 5% by weight. The amount of koji or a processed product thereof added is, for example, 0.05 to 5% by weight, more preferably 0.5 to 4% by weight, and even more preferably 0, based on the total amount of cooked rice. .5-2.5% by weight. Further, the amount of koji or a processed product thereof added is, for example, 0.05 to 5% by weight, more preferably 0.5 to 4% by weight, still more preferably, based on the total amount of rice cake cooked rice. It is 0.5 to 2.5% by weight.

Further, according to one embodiment of the present invention, in the molded rice cooked food, the mixed weight ratio (rice cake / rice) of the rice cake and rice after cooking is not particularly limited, but is 20/80 to 50/50. In this case, from the viewpoint of maintaining the shape retention of the molded rice cooked food, the amount of koji or its processed product added is preferably 2% by weight or more with respect to the total amount of the mixture of the cooked rice and the rice cake. ..

Further, according to one embodiment of the present invention, the mixed weight ratio (rice cake / rice) of rice cake and rice after cooking is not particularly limited in the molded rice cooked food, but is 5/95 to 20/80. Or, when it is 50/50 to 99/1, from the viewpoint of maintaining the shape retention of the molded rice cooked food, the amount of koji or its processed product added is relative to the total amount of the mixture with the rice cooked rice and the rice cake cooked rice. It is preferably 20% by weight or more.

The upper limit of the amount of koji or its processed product added is not particularly limited, and the amount of koji or its processed product added is 100% by weight or less with respect to the total amount of the mixture of rice cooked rice and rice cake cooked rice. However, it may be 50% by weight or less, 30% by weight or less, or 20% by weight or less.

In the production of molded rice cooked food, koji or a processed product thereof may be added to rice and rice cake after cooking rice, but it is preferable to add to raw rice or raw rice cake before cooking rice to cook rice.

When koji or a processed product thereof is added to the raw rice or the raw rice cake before cooking rice, the amount of the koji or the processed product added is preferably 1 to 20% by weight based on the total weight of the raw rice and the raw rice cake. , More preferably 1 to 15% by weight, and even more preferably 5 to 15% by weight. The amount of koji or a processed product thereof added is preferably 1 to 20% by weight, more preferably 1 to 15% by weight, and even more preferably 5 to 15% by weight with respect to the weight of the raw rice. Further, the amount of koji or a processed product thereof added is preferably 0.5 to 10% by weight, more preferably 0.5 to 7.5% by weight, and even more preferably 2. It is 5 to 7.5% by weight.

When koji or a processed product thereof is added to the raw rice or the raw rice cake before cooking rice, the amount of the koji or the processed product added is preferably based on the total weight of the raw rice, the raw rice cake and water. It is 0.5 to 10% by weight, more preferably 1 to 10% by weight, and even more preferably 1 to 8% by weight. The amount of koji or its processed product added is preferably 0.5 to 10% by weight, more preferably 1 to 10% by weight, and even more preferably 1 to 5% by weight, based on the weight of the raw rice and water. Is. The amount of koji or its processed product added is preferably 0.5 to 10% by weight, more preferably 1 to 10% by weight, and even more preferably 1 to 5% by weight, based on the weight of the raw rice cake and water. %.

The shape of the molded rice cooked food is not particularly limited, and examples thereof include a triangular columnar shape, a cylindrical shape, a rectangular parallelepiped shape, a spherical shape, an elliptical spherical shape, and a bale shape. Molding Rice cooked food can be molded using a mold having a desired shape.

Specific examples of the molded product are not particularly limited as long as they are molded into a certain shape, but rice balls are preferable.

The molded rice cooked food may contain additive components other than rice and glutinous wheat as long as the effects of the present invention are not impaired. Examples of grain components other than rice and glutinous wheat include rice, five grains other than glutinous wheat, and millets, and more specifically, wheat (wheat, barley, Japanese millet, etc.), millet, and millet (mochikibi). Etc.), beans, millet, sesame (black sesame, white sesame, etc.) and the like. Therefore, according to one aspect, a molded cooked rice food containing glutinous wheat and five grains or millets other than glutinous wheat is provided. Further, according to a preferred embodiment, the five grains or millets other than the glutinous wheat are at least one selected from the group consisting of rice, wheat, millet, millet, beans, Japanese millet and sesame.

In addition to the above, the ingredients that may be added are not particularly limited, but are other seasonings such as soy sauce, mirin, and ponzu sauce; soy sauce such as mentsuyu, oden soup, and hot pot soup; sauce such as grilled meat sauce; Meat, fish, vegetable soup; sauces such as meat sauce and white sauce; soy sauce; sauce; ingredients such as fish, mentaiko, okaka, and takana. Such other additive components may be added as a raw material for cooked rice before cooking rice, or may be mixed with rice or rice cake after cooking rice.

Hereinafter, the present invention will be specifically described based on Examples, but the present invention is not limited to these Examples.

Example 1: Confirmation test of moldability and stickiness of glutinous rice Whether or not molding and stickiness are improved when salted rice cake is added to glutinous rice and cooked was analyzed according to the following procedure.

Preparation of Test Group 1 Samples of Test Group 1 were obtained according to the following procedures (1) to (4).

(1) Preparation of rice jiuqu Rice was soaked in 1.2 times the amount of water for 12 hours, drained for 2 hours, and then steamed for 45 minutes using a steamer (manufactured by Hanyuda Iron Works Co., Ltd.) to obtain steamed rice. When the temperature of the steamed rice is cooled to 30 ° C, the amount of seed koji (miso seed koji, obtained from Higuchi Matsunosuke Shoten Co., Ltd.) is 0.3 g (steamed rice: seed koji = 1000: 0.3) for 1 kg of steamed rice. , Seed koji was sprinkled in several times and mixed (seed cutting). Rice mixed with seed jiuqu was cultured at 35 ° C. for 42 hours in an automatic fermenter (HK-60, manufactured by Yaegaki Food & System Co., Ltd.) with occasional mixing to obtain rice jiuqu.

(2) Preparation of liquid seasoning 50 kg of the obtained rice jiuqu, 13 kg of salt (normal salt), and 37 L of water were mixed to prepare a preparation liquid. The preparation liquid was fermented and aged at 30 ° C. for 10 days to obtain an aged product. The obtained aged product was squeezed and filtered using a squeezing filter (equipment name: laboratory squeezing squeezer, manufactured by NSK Engineering Co., Ltd.) to obtain a filtrate as a liquid seasoning.

(3) Analysis of liquid seasoning The obtained liquid seasoning was subjected to sensory evaluation by measuring pH, straight sugar, salt content and enzyme activity.

The pH was measured using a pH meter (F-72, manufactured by HORIBA, Ltd.).

Straight sugar was measured using the modified Somogie method (Journal of the Japan Society for Bioscience and Biotechnology 28 (3) 171-174 (1954)).

The salt content was measured by a potentiometric titrator (AT-500N, manufactured by Kyoto Denshi Kogyo Co., Ltd.).

The enzyme activity was measured by measuring the protease activity at pH 6.0 using the Folin-Ciocalteu phenol reagent method, Kageyama's modified method (Fermentation Engineering Journal 33 (1) 28-32 (1955)). did. Specifically, it was carried out by the following method. 5 g of each sample (aged product, liquid seasoning) was diluted 10-fold with 0.5% NaCl solution, filtered, and 1 ml of the filtrate (sample solution) was further diluted with 4 ml of pH 6.0 phosphate buffer. To 1 ml of the obtained diluted solution (test solution), 2 ml of 1.5% milk casein containing a pH 6.0 phosphate buffer solution was added as a substrate, and the mixture was reacted at 37 ° C. for 1 hour. 4 ml of 0.4 mol / l trichloroacetic acid was added to terminate the reaction. The obtained solution was filtered, 0.4 mol / l sodium carbonate (5 ml) was added to 1 ml of the filtrate, and 1 ml of a phenol reagent was further added, and the color was developed at 37 ° C. for 20 minutes. The color-developed solution was used as a test. As a control (blank), after adding 4 ml of 0.4 mol / l trichloroacetic acid to 2 ml of the substrate in advance, 1 ml of the test solution was added, reacted at 37 ° C. for 1 hour, filtered, and the filtrate was colored. Using. The test and blank were measured for absorbance at a wavelength of 660 nm using a spectrophotometer (UV-1200, Shimadzu Corporation). The absorbance of the blank was subtracted from the absorbance of the test and multiplied by the dilution factor and the factor (coefficient) of the phenol reagent to determine the protease activity (unit / g) per gram of sample (ie, protease activity (unit / g) = < Absorbance of test-absorbance of blank> x 350 (dilution factor) x phenol reagent factor). Here, the factor of the phenol reagent was calculated using a tyrosine solution. Specifically, the absorbance was measured by the same method except that 1 ml of a 50 μg / ml tyrosine solution was used in place of the sample solution described above. The standard absorbance of the tyrosine solution, 0.350, divided by the obtained value was used as the phenol reagent factor (ie, phenol reagent factor = 0.350 / 50 μg / ml tyrosine solution for each phenol reagent preparation). Absorption).

The sensory evaluation was performed by five trained professional panelists, and the items of "fragrance" and "taste" of the liquid seasoning (test group 1) were evaluated as follows, and the average value was shown. It also showed sensory findings.

(Sensory evaluation criteria)
"Aroma" was evaluated according to the following criteria.
5: Good. There is no offensive odor (smell peculiar to Jiuqu (that is, Jiuqu odor), heating odor, stuffy odor), and a sweet scent is strongly felt.
4: Somewhat good. There is no offensive odor and a sweet scent is felt.
3: Normal. There is no offensive odor.
2: Somewhat bad. There is a slight offensive odor.
1: Bad. There is a strange odor.

"Taste" was evaluated according to the following criteria.
5: Good. There is no offensive taste (miscellaneous taste), and the balance of umami, sweetness, and saltiness is very good.
4: Somewhat good. There is no discomfort, and the balance of umami, sweetness, and saltiness is slightly good.
3: Normal. There is no discomfort, and the balance of umami, sweetness, and saltiness is good.
2: Somewhat bad. There is a slight offensive taste, and a bitter taste is felt in the umami, sweetness, and saltiness.
1: Bad. It has a strange taste, and bitterness is felt in umami, sweetness, and saltiness.

The results are shown in Tables 1 and 2.

(4) Rice Cooking Treatment 500 g of rice cake (Hakubaku) was immersed in 1,000 g of water, 50 g of liquid seasoning was added, and rice was cooked in a rice cooker 2 hours later. 100 g of cooked rice cake was placed in a cup having a diameter of 70 mm, and 10 pieces were compression-molded for 30 seconds with a force of 300 g to prepare a sample of Test Group 1.

Preparation of Test Group 2 1,000 g of water was added to 500 g of Hakubaku, and two hours later, rice was cooked in a rice cooker. 100 g of cooked rice cake was placed in a cup having a diameter of 70 mm, and 10 pieces were compression-molded for 30 seconds with a force of 300 g to prepare a sample of Test Group 2.

As shown in the photograph of FIG. 4, using a texture analyzer (EZ-SX-100N, Shimadzu Seisakusho, jig: 15 mm diameter platen), the hardness [N] of the test sample (maximum test force received when compressed) and The average value of the adhesive force [N] (maximum test force required to separate the jig after compression) was measured. In the test, 10 mm was pushed in at a test speed of 50 mm / min, held for 0.5 seconds, pulled up by 10 mm at 50 mm / min, and hardness [N] and adhesive strength [N] were measured.

The results were as shown in Table 3.

Example 2: Confirmation test of rice moldability and adhesiveness
Preparation of Test Group 3 300 g of commercially available rice (Hitomebore) was immersed in 450 g of water, 15 g of liquid seasoning was added, and 30 minutes later, the rice was cooked in a rice cooker. After leaving the rice for 1 hour after cooking, 14 g of cooked rice was placed in a 55 mm × 30 mm × 15 mm mold, and 5 pieces were compression-molded for 30 seconds with a force of 300 g to prepare a sample of Test Group 3.

Preparation of Test Group 4 300 g of commercially available rice (Hitomebore) was immersed in 450 g of water, and 30 minutes later, the rice was cooked in a rice cooker. After leaving the rice for 1 hour after cooking, 14 g of cooked rice was placed in a 55 mm × 30 mm × 15 mm mold, and 5 pieces were compression-molded for 30 seconds with a force of 300 g to prepare a sample of Test Group 4.

As shown in the photograph of FIG. 5, the hardness [N] of the test sample (received when compressed) using a texture analyzer (EZ-SX-100N, Shimadzu Seisakusho, jig: 15 mm diameter platen) according to Example 1. The average value of the maximum test force) and the adhesive force [N] (the maximum test force required to separate the jig after compression) was measured.

The results were as shown in Table 4.

Example 3
Preparation of Test Group 5 195 g of polished rice and 105 g of glutinous wheat were immersed in 292.5 g of water and 157.5 g of water, respectively, and these were mixed and then cooked. (Weight ratio of polished rice / glutinous wheat: 65/35 (= 1.86 / 1)) Further, the above liquid seasoning is performed when the glutinous wheat is soaked so that the weight is 2% of the total weight of the polished rice and glutinous wheat. I added a fee. Next, the cooked rice and rice cake mixture was left to stand for 1 hour after cooking, 40 g of the rice and rice cake mixture was placed in a cylindrical mold having a diameter of 47 mm × 15 mm, and 10 compression-molded products were prepared and tested. It was used as a sample of ward 5.

The test method of the test group 5 was carried out under the same conditions as in Example 1 except that the platen was pushed in by 14 mm and pulled up by 14 mm.

The results were as shown in Table 5.

Example 4: Confirmation test of shape retention It is hard to collapse (hardness [N]) by the same method as in Example 3 except that 40 g of a sample (n = 10) after cooking rice is formed into a cylinder having a diameter of 50 mm and a height of 20 mm. Average value) was evaluated. The formulation and manufacturing conditions of the sample are as shown in Table 6.

In the test using only white rice, as the amount of liquid seasoning used increased, the value of resistance to collapse also increased, confirming that the liquid seasoning has the effect of improving the binding property. .. A similar tendency was confirmed in the rice cake-only test. The numerical value of the white rice only test is 3.67 to 4.75, while the value of the rice cake only test is 1.76 to 2.43, and the rice cake itself has a characteristic that it is more easily crumbled than white rice. It was confirmed that there was.

In the test plot with a glutinous wheat ratio of 5%, there was little change in the numerical value up to the addition of 10% of the liquid seasoning, and the numerical value increased from the addition of 20%. It can be said that it is. The same can be said for the test plot with a rice cake ratio of 20%.

In the test plot with a glutinous wheat ratio of 35%, it was particularly confirmed that the resistance to collapse increases as the amount of liquid seasoning used increases. It can be said that the result shows that the binding property of white rice is not supported by the higher ratio of glutinous wheat, and the binding property is increased by the addition of liquid seasoning.

In the test plot with a glutinous wheat ratio of 50%, it was confirmed that the value increased particularly from the addition of 20% of the liquid seasoning.

From the above results, when making a molded rice product containing glutinous wheat or millet, the mixing ratio of glutinous wheat or millet is 20.1% to 49.9%, and the amount of liquid seasoning used is 2% or more. It has been found that the shape maintenance is particularly effectively enhanced in the formulation.

In addition, when the blending ratio of glutinous wheat and millet was 5% to 20% and 50% to 99%, it was confirmed that the shape maintenance was particularly enhanced by using 20% or more of the liquid seasoning. It was.

In addition, good results were obtained in the combination of glutinous wheat 35: white rice 65 and in the test in which 10% of the liquid seasoning was added to the white rice. The target of addition may be either glutinous wheat or white rice, but it was confirmed that particularly good results can be obtained by adding only glutinous wheat.

From the above results, it was confirmed that when the above liquid seasoning is used, the shape can be effectively maintained even if the amount of rice cake is increased. Generally, from the viewpoint of maintaining the shape of rice balls, the ratio of glutinous wheat (including minor grains) in the rice balls remains at about 15%. Therefore, the above liquid seasoning is from the viewpoint of maintaining the shape of rice balls while increasing the amount of glutinous wheat. It is also considered to be a useful seasoning.

Example 5: Confirmation test of shape retention of rice balls A 100 g rice cooked sample (sample with a rice cake ratio of 35% in Example 4: liquid seasoning 0% or 5%) was placed in a commercially available rice ball case and molded. Next, the rice ball was placed upside down and the molded rice ball was placed on top (Fig. 6).

The results were as shown in FIGS. 7, 8 and 9.
As shown in FIG. 7, in the sample obtained by molding rice balls with the sample to which the liquid seasoning was added (sample with a glutinous wheat ratio of 35% in Example 4: liquid seasoning 5%), no cracks occurred even after 2 hours had passed. Was maintained.
On the other hand, as shown in FIG. 8, in the sample to which no liquid seasoning was added (sample with a glutinous wheat ratio of 35% in Example 4: liquid seasoning 0%), the rice ball cracked in 30 seconds and later cracked into three. (Fig. 9).

1 α-starch 2 Structure-changed starch 3 Sugars 4 Starch grains 5 Protein 6 Protein decomposition 7 Swollen starch grains 8 Rice balls with rice cake 9 Rice cake 10 Rice

Claims (17)

Molded cooked rice food containing glutinous wheat, rice, and koji or processed products thereof. The molded rice-cooked food according to claim 1, wherein the jiuqu is rice jiuqu. The molded cooked rice food according to claim 1 or 2, wherein the processed product of Jiuqu contains salt. Claimed that the processed product of the koji is a salt koji obtained by fermenting and aging a preparation liquid obtained by mixing the koji, salt and water, or a liquid seasoning obtained by solid-liquid separation of the salt koji. The molded rice-cooked food according to any one of Items 1 to 3. The molded rice cooked food according to any one of claims 1 to 4, wherein the content of the jiuqu in the charged liquid is 40 to 55% by weight with respect to the charged liquid. The molded rice cooked food according to any one of claims 1 to 5, wherein the content of the salt in the charged liquid is 0.1 to 20% by weight with respect to the charged liquid. The molded rice-cooked food according to any one of claims 1 to 6, wherein the mixed weight ratio (rice cake / rice) of the rice cake and rice is 0.05 / 1 to 99/1. The mixed weight ratio of the rice cake and rice (rice cake / rice) is 20/80 to 50/50, and the content of the koji or its processed product is a mixture of rice cooked rice and rice cake cooked rice. The molded rice cooked food according to any one of claims 1 to 7, which is 2% by weight or more based on the total amount. The mixed weight ratio of the rice cake and rice (rice cake / rice) is 5/95 to 20/80 or 50/50 to 99/1, and the content of the koji or its processed product is rice cooked rice. The molded rice-cooked food according to any one of claims 1 to 7, which is 20% by weight or more based on the total amount of the mixture with the rice cake-cooked rice. The molded rice-cooked food according to any one of claims 1 to 9, wherein the molded product is a rice ball. The molded cooked rice food product according to any one of claims 1 to 10, which exhibits a hardness [N] of 1.1 or more when applied to the following test method:
Test method: The pressure plate is pushed 10 mm at a speed of 50 mm / min into the molded rice cooked food, held for 0.5 seconds, pulled up by 10 mm at 50 mm / min, and the hardness [N] is measured as the maximum force received when pushed. The molded rice cooked food according to any one of claims 1 to 11, which exhibits an adhesive strength [N] of 0.25 or more when applied to the following test method:
Test method: The pressure plate is pushed 10 mm into the molded rice cooked food at a speed of 50 mm / min, held for 0.5 seconds, pulled up by 10 mm at 50 mm / min, and the adhesive force [N] is measured as the maximum force required for pulling up. A method for producing a molded rice-cooked food, which comprises a step of preparing a mixture of cooked rice and a cooked rice cake and a step of molding the mixture.
A method in which koji or a processed product thereof is added to at least one cooked rice selected from the group consisting of the cooked rice, glutinous wheat rice, and the mixture, or a raw material thereof. The method according to claim 13, wherein the amount of the koji or a processed product thereof added is 0.1 to 20% by weight based on the total amount of the mixture of the cooked rice and the cooked rice cake. The method according to claim 13 or 14, wherein the mixture of the cooked rice and the rice cake cooked rice is obtained by cooking a mixture containing raw rice, rice cake rice cake, water and koji or a processed product thereof. .. The method according to any one of claims 13 to 15, which is obtained by separately cooking the raw rice and the raw rice cake. It is a method for improving the shape retention of a molded rice cooked food, which comprises a step of preparing a mixture of cooked rice and a cooked rice cake and a step of molding the mixture.
A method in which koji or a processed product thereof is added to at least one cooked rice selected from the group consisting of the cooked rice, glutinous wheat rice, and the mixture, or a raw material thereof.