JP2022084072A - Granular konjac-containing rice - Google Patents

Abstract

To provide rice blended with rice grain-sized granular konjac without causing a foreign-matter feeling, particularly assorted rice (Gomoku-meshi), etc., which is not white in color, thereby solving the problem that the foreign-matter feeling has been caused when konjac is used to be blended in the rice, particularly in the assorted rice, etc. which is not white in color.SOLUTION: Cooking rice includes: bringing rice grain-sized granular konjac into contact with a seasoning liquid, freezing the mix, and cooking the mix together with rice; or freezing rice grain-sized granular konjac, then bringing the konjac into contact with a seasoning liquid, and cooking the obtained granular konjac together with rice.SELECTED DRAWING: None

Description

The present invention relates to cooked rice containing granular konjac and a method for producing the same.

Konjac is a food obtained by gelatinizing konjac mannan in konjac potato and coagulating it with an alkaline solution, and contains glucomannan as a main component. Glucomannan has been useful as a so-called diet food because it swells in the stomach to give a feeling of fullness, suppresses the absorption of ingested fat and cholesterol, and is useful for relieving constipation because it is hardly digested in the human digestive tract. rice field. For this reason, konjac is not only used as konjac that is normally eaten, but also processed into noodles, desserts, etc., so that it will not get tired.

Processing into rice grains is one of these ideas, and since it has a high appeal as a diet food, it is composed of rice grains and konjak grains that are equipped with wash-free rice grains and konjak grains. Patent application for food (see Patent Document 1), paste-like konjak with an average particle size of 50 to 200 μm made by finely pulverizing food konjak, and patent application for rice-like low-calorie food made by cooking rice ingredients made of rice (see Patent Document 1). (Refer to Patent Document 2), etc., or are actually sold as products. However, white konjac does not give a sense of discomfort when used in combination with white rice, but in non-white cooked rice such as Gomoku rice, it is undeniable that it looks like a foreign substance. There are also konjac grated with the skin, and konjac colored with hijiki seaweed, coloring agents, etc., but these are not colors that eliminate the foreign body sensation in cooked rice and have not been solved.

Japanese Patent Application Laid-Open No. 2003-88309 Japanese Patent No. 5049860

As mentioned above, when konjac is mixed with cooked rice, especially non-white cooked rice such as Gomoku rice, a foreign body sensation may occur. Therefore, an object of the present invention is to provide cooked rice in which granular cooked rice of the size of cooked rice is blended without a foreign body sensation, particularly cooked rice that is not white, such as cooked rice.

As a result of diligent studies for solving the above problems, the present inventors have found a solution. That is, the present invention relates to the following (1) to (5).
(1) A method for producing cooked rice containing granular konjac, which comprises a step of bringing rice-sized granular konjac and a seasoning liquid into contact with each other, freezing them, and cooking the rice together with rice.
(2) A method for producing cooked rice containing granular konjac, which comprises a step of freezing the granular konjac of rice-sized rice and then contacting it with a seasoning liquid to cook the obtained granular konjac and rice together.

(3) Rice cooked with rice-sized granular konjac and rice.
(4) The cooked rice of (3) above, wherein the granular konjac is a granular konjac in which the seasoning liquid has penetrated.
(5) The cooked rice according to (3) or (4) above, wherein the granular konjac is a granular konjac colored with a seasoning liquid.

It is possible to provide cooked rice that contains rice-sized granular konjac without a foreign body sensation. By devising the composition of the seasoning liquid, it is possible to reduce the foreign body sensation even in non-white cooked rice such as Gomoku rice. Further, the permeation of the seasoning liquid reduces the texture peculiar to konjac, so that the coexistence with cooked rice also has the effect of reducing the discomfort in the texture.

As the granular konjac used in the present invention, konjac konjac produced according to a conventional method of gelatinizing konjac mannan in konjac potato and coagulating it with an alkaline solution, or gelatinized konjac mannan is suitable. After extruding to a thickness, it is shredded and solidified with an alkaline solution, or it is molded into granular konjac using konjac powder. The shape may be any of a spherical shape, a substantially spherical shape, an elliptical shape, a rod shape, and the like, but in consideration of being used in combination with cooked rice, a shape other than a perfect spherical shape is preferable. The grain size is preferably cooked rice size, usually about 5 to 10 mm, but may be about 2 to 16 mm. As the granular konjac, a commercially available one can also be used.

The granular konjac can be used in either a raw state (wet state) or a dry state, but when a dry state is used, it is restored in advance with water or the like before use.
It is preferable that the granular konjac is brought into contact with the seasoning liquid before freezing and then frozen, but it may be brought into contact with the seasoning liquid after freezing.

The seasoning liquid to be brought into contact with the granular konjac is not particularly limited and may be appropriately selected depending on the target cooked rice or the cooked rice dish produced using the cooked rice, but if the granular konjac is white, the target is used. Those that can be colored to a color suitable for cooked rice in cooked rice dishes are preferable. The composition of the seasoning liquid contains any of sugar, salt, vinegar, soy sauce, miso, spices, nucleic acids, umami seasonings, soup stock, sake, mirin, various sauces, various extracts, etc. that can be used for seasoning food and drink. You may. Even if the seasoning liquid itself is colorless and transparent, or if the color tone is light to color the granular konjac, cooked rice in the later cooking process or cooked rice using the obtained granular konjac-containing rice. The color tone may become darker due to the Maillard reaction during heating during the cooking process of the dish. Therefore, when preparing the seasoning liquid, it is advisable to heat it in advance for confirmation.

The seasoning liquid is liquid, but when a powdery composition containing a seasoning or the like is used, it is dissolved or suspended in water or the like to make it liquid, or it is used together with water or the like. Moreover, even if the seasoning liquid is liquid, it may be used by adding water as needed.
The amount of the seasoning liquid to be brought into contact with the granular konjac is not particularly limited, but it is preferably an amount that allows the entire granular konjac to be sufficiently immersed in the container. Specifically, the seasoning liquid is preferably 15 parts by weight or more with respect to 100 parts by weight of the wet weight of the granular konjac. If the amount of seasoning liquid is less than the amount, water may be used to increase the amount.

One of the methods for freezing granular 蒻 蒻 or freezing granular 蒻 蒻 in contact with the seasoning liquid is to blow cold air rather than slow freezing in a general freezer, even if it is a food or drink at about 60 ° C. It is preferable to perform quick freezing with a quick freezer (spiral freezer, tunnel freezer, shock freezer, etc.) having the ability to freeze a part or all in about 1 hour.

By contacting the frozen granular konjac with the seasoning liquid or contacting the granular konjac with the seasoning liquid and then freezing it, the seasoning liquid can be efficiently permeated into the granular konjac, resulting in coloring to the target color tone. It will be easier.
The granular konjac impregnated with the seasoning liquid may be used for cooking rice as it is after freezing, or it may be used for cooking rice after thawing by running water or heating.

After thawing, raw rice and water that have been sharpened and soaked in water, and if necessary, the above seasoning liquid, seasonings that can be used to prepare the seasoning liquid, oil, meat, vegetables, etc. Cooked rice with granular vegetables can be prepared by appropriately adding materials and the like and cooking the rice by a conventional method.
There is no limit to the ratio of granular konjac and raw rice, and it is preferable to have more granular konjac for health purposes, but considering the natural feeling as a rice dish, granular konjac is compared to 10 parts by weight of raw rice. 1 to 10 parts by weight is preferable, and 1 to 8 parts by weight is more preferable.

After cooking, the obtained cooked rice with konjac can be used as it is as cooked rice, or, if necessary, as a material for cooked rice such as fried rice.
Hereinafter, examples of the present invention will be shown, but the present invention is not limited to these examples.

(1) Granular konjac with a particle size of about 5 mm (manufactured by Yokoo Day Leafs, which is a small size product) 200 parts by weight of chicken five-eyed seasoning liquid (manufactured by Mitsubishi Corporation Life Sciences, the same applies hereinafter) to 37 parts by weight It was immersed in a bag and frozen in a quick freezer (shock freezer: manufactured by Hoshizaki Co., Ltd.) for about 1 hour. After freezing, it was thawed in running water in the bag. When the quick freezer was not used, the konjac collapsed after thawing, so it was not used in the subsequent tests.

In a rice cooker, put 300 parts by weight of raw rice that has been sharpened and soaked in water for 90 minutes and 200 parts by weight of thawed granular rice (237 parts by weight including chicken five-eyed seasoning liquid), and add 304.5 parts by weight of water as the final amount. In addition, the rice was cooked according to a conventional method to obtain the Gomoku rice of Example 1.
Further, the same operation was carried out except that no granular konjac was used and the final amount of water was 448 parts by weight to obtain Gomoku rice (normal Gomoku rice) in the control group.

Further, 200 parts by weight of boiled and drained granular konjac was added to the Gomoku rice in the control group and mixed well to obtain the Gomoku rice of Comparative Example 1.
In addition, 300 parts by weight of raw rice that has been sharpened and soaked in water for 90 minutes, 200 parts by weight of drained granular rice, and 37 parts by weight of chicken gome seasoning liquid are put in a rice cooker, and the final amount of water is 313.5 parts by weight. The rice was cooked according to a conventional method in addition to the above, and the Gomoku rice of Comparative Example 2 was obtained.

The appearance and texture of the control group, Example 1, Comparative Example 1 and Comparative Example 2 prepared above were evaluated by 13 panelists.
Regarding the appearance, it was evaluated whether or not the granular konjac in Example 1, Comparative Example 1 and Comparative Example 2 had a foreign body sensation based on the cooked rice grains in the control group. The score was 1 point when there was no foreign body sensation, and 5 points when there was the most foreign body sensation.

Regarding the texture, it was evaluated whether or not there was a foreign body sensation in the texture of the five-eyed rice of Example 1, Comparative Example 1 and Comparative Example 2 with reference to the control group. The score was 1 point when there was no foreign body sensation, and 5 points when there was the most foreign body sensation.
The above evaluation was performed using the control group as a reference, but the cooked rice in Example 1 was used as a reference, and the foreign body sensation of the granular konjac in Example 1 was also evaluated. The score was 1 point when there was no foreign body sensation, and 5 points when there was the most foreign body sensation.

In each evaluation, the average score of 13 panelists was calculated.
The results are shown in Table 1.
(2) Next, the same operation was performed except that the granular konjac used in the test of (1) above was of a medium size (manufactured by Yokoo Day Leafs Co., Ltd.) having a particle size of about 10 mm, respectively, and Comparative Example 3 and The konjac rice of Comparative Example 4 and Example 2 was prepared.
Table 2 shows the results of evaluation by the same method and criteria as the sensory evaluation in (1) above. The same control group as in (1) was used.

As shown in Tables 1 and 2, the gome rice (Examples 1 and 2) obtained by freezing the granular konjac together with the seasoning liquid and then cooking the rice was made from the gome rice (rice only gome rice) and the granular konjac in the control group. Compared with the simply mixed Gomoku rice (Comparative Examples 1 and 3) and the Gomoku rice (Comparative Examples 2 and 4) obtained by cooking rice with a seasoning liquid without freezing the granular konjac, the appearance of foreign matter is less and the appearance is less. It was significantly superior in that there was little foreign matter in the texture. In addition, all of the granular konjacs of Examples 1 and 2 were found to have less foreign body sensation in appearance and texture as compared with cooked rice in the same Example.

It is possible to provide cooked rice that contains rice-sized granular konjac without a foreign body sensation. In particular, by devising the composition of the seasoning liquid, it is possible to reduce the appearance of foreign matter even in non-white cooked rice such as Gomoku rice. Further, the permeation of the seasoning liquid reduces the texture peculiar to konjac, so that the effect of reducing the foreign body sensation in the texture when coexisting with cooked rice can be obtained.

Claims (5)

A method for producing cooked rice containing granular konjac, which comprises a step of contacting a cooked rice-sized granular konjac with a seasoning liquid, freezing the rice, and cooking the rice together with the rice. A method for producing cooked rice containing granular konjac, which comprises a step of freezing the granular konjac of rice-sized rice and then contacting it with a seasoning liquid to cook the obtained granular konjac and rice together. Rice cooked with rice-sized granular konjac and rice. The cooked rice according to claim 3, wherein the granular konjac is a granular konjac in which the seasoning liquid has penetrated. The cooked rice according to claim 3 or 4, wherein the granular konjac is a granular konjac colored with a seasoning liquid.