JP2022154956A - Rice-like food product and production method thereof - Google Patents

Abstract

To provide a rice-like food product which has high quality as substitution rice and a production method thereof.SOLUTION: A rice-like food product 1 uses a cut material 2 of dried gourd shavings whose maximum dimension is 0.5 mm or greater and 12 mm or smaller, the food product 1 preferably contains sugar. The sugar is preferably one kind or more kinds selected from a group formed of maltitol, lactitol, isomaltulose, isomaltulose reduction object, sorbitol, xylitol, erythritol, and trehalase.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a cooked rice-like food and a method for producing the same.

For various purposes such as low calorie, reduction of carbohydrates, intake of various nutrients, etc., a part of boiled rice is replaced with substitute rice (rice-like food) manufactured with ingredients other than rice. As rice-like foods, for example, millet, foxtail millet, millet and other cereals and barley are widely known. In recent years, konnyaku, broccoli, cauliflower, and the like are also known to be molded into the size of rice grains. Moreover, as a cooked rice-like food, for example, there is one described in Patent Document 1.

The rice-like food described in Patent Document 1 is a container-packed rice-like food using cabbage cuts, wherein 50% by mass or more of the cuts are stem and midrib cuts, and the cuts are It is characterized in that 70% by mass or more has a size of 0.5 mm or more and 12 mm or less. According to Patent Document 1, it is described that this rice-like food can reduce dietary carbohydrates.

Japanese Patent Application Laid-Open No. 2019-201638

However, the grains and barley described above have a texture different from that of cooked rice. In addition, the cooked rice-like food using broccoli, cauliflower, etc. shaped to the size of rice grains and the cut cabbage described in Patent Document 1 retains the aroma, texture, and color derived from the raw materials. and is different from rice. In addition, substitute rice derived from vegetable ingredients such as broccoli, cauliflower, and cabbage lacks elasticity. Konjac that has been molded into the size of a grain of rice has a unique aroma and texture derived from konjac, so it gives the impression that the aroma and texture differ from those of cooked rice. Furthermore, when broccoli, cauliflower, cabbage, and konnyaku are all processed into vinegared rice or the like, the sense of discomfort becomes stronger. In other words, any conventional alternative rice (boiled rice-like food) is different in quality from boiled rice in some way.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a high-quality boiled rice-like food as a substitute for rice, and a method for producing the same.

The cooked rice-like food according to the present invention, which has solved the above problems, uses cut gourd with a maximum dimension of 0.5 mm or more and 12 mm or less.
Further, the method for producing a cooked rice-like food according to the present invention includes a water immersion treatment step of rehydrating the dried dried gourd, and a cutting step of cutting the rehydrated dried gourd into cut pieces having a maximum size of 0.5 mm or more and 12 mm or less. a heating step of performing at least one of a boiling treatment step of boiling the cut material and a steam treatment step of steaming the cut material; a seasoning step of seasoning the heat-treated cut material; At least a vacuum packaging process of vacuum packaging the seasoned cut material, a boil sterilization process of boiling the vacuum-packaged cut material, and a steam sterilization process of steam sterilizing the vacuum-packaged cut material. and a heat sterilization step for performing one.
Furthermore, the method for producing a cooked rice-like food according to the present invention includes a water immersion treatment step of rehydrating the cut dried dried gourd cut so that the maximum dimension after rehydration is 0.5 mm or more and 12 mm or less. and a heat treatment step of performing at least one of a boiling treatment step of boiling the water-rehydrated cut material and a steam treatment step of steaming the cut material, and a seasoning seasoning of seasoning the heat-treated cut material. a vacuum packaging step of vacuum packaging the seasoned and seasoned cut material; a boil sterilization process of boiling sterilizing the vacuum-packaged cut material; and a steam sterilization process of steam sterilizing the vacuum-packaged cut material. and a heat sterilization step in which at least one of the steps is performed.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a high-quality boiled rice-like food as an alternative to rice and a method for producing the same.
Problems, configurations, and effects other than those described above will be clarified by the following description of the embodiments.

It is the photograph which image|photographed the cut thing of dried gourd used for the rice-like food which concerns on this embodiment. Fig. 2 is a photograph of a cooked rice-like food according to the present embodiment, which is made by mixing cooked rice and dried gourd cuts to make vinegared rice. It is a flow chart explaining the content of the manufacturing method of the rice-like food concerning this embodiment. It is a graph which shows the measurement result by a creep meter. In the figure, the vertical axis indicates hardness (load) [N].

Hereinafter, one embodiment of the cooked rice-like food 1 and the method for producing the same according to the present invention will be described in detail with reference to the drawings as appropriate. Among the drawings to be referred to, FIG. 1 is a photograph of a cut dried gourd 2 used for a cooked rice-like food 1 according to the present embodiment. FIG. 2 is a photograph of a cooked rice-like food 1 according to the present embodiment, which is made by mixing cooked rice (cooked rice) 3 and cut dried gourd 2 into vinegared rice. FIG. 3 is a flow chart for explaining the content of the method for producing a cooked rice-like food according to this embodiment.

[Rice-like food]
As shown in FIG. 1, the cooked rice-like food 1 according to the present embodiment uses cut dried gourd 2 having a maximum dimension of 0.5 mm or more and 12 mm or less. Dried gourd is a dried product obtained by peeling the fruit of the yugao into a string and drying it. The cut dried gourd 2 in this embodiment is the dried dried gourd cut into the maximum size after being rehydrated, or the dried gourd cut so that the maximum size after rehydration is within the above range. This is a cut product that has been rehydrated in water. Dried gourd is white when bleached, and milky white to pale yellowish brown when unbleached. In many cases, dried gourd is rehydrated and boiled to be used as an ingredient in sushi rolls, simmered dishes, and seasoned dishes. In many cases, dried gourd is colored with soup stock, soy sauce, etc., and exhibits a light brown to dark brown color. In this embodiment, when the substitute rice for white rice is used, it is preferably white to milky white. In addition, when it is used as a substitute for brown rice or a substitute for cooked rice, it is preferably milky white to light yellowish brown. In addition, when it is used as a substitute rice for cooked rice, it can be colored with soup stock, soy sauce, coloring agents, and the like. The color of the cooked rice-like food 1 according to this embodiment can be arbitrarily set.

As described above, in the cooked rice-like food 1 according to the present embodiment, the maximum dimension of the cut dried gourd 2 is 0.5 mm or more and 12 mm or less, so as shown in FIG. , the appearance, texture, etc. are similar to the cooked rice 3. Therefore, the cooked rice-like food 1 according to this embodiment is of high quality as an alternative rice. This effect can be exhibited more preferably when the cut material 2 belonging to the range of the maximum size is preferably 85 mass % or more, more preferably 95 mass % or more, of the entire cut material 2 .

If the maximum dimension of the cut dried gourd 2 is less than 0.5 mm, the length is too short and the difference from the cooked rice 3 becomes large, and the quality as a substitute rice deteriorates. In addition, if the maximum dimension of the dried gourd cuts 2 is less than 0.5 mm, the length is too short, so the cuts 2 enter between the cooked rice 3 and stickiness is generated, and the whole rice becomes sticky. Taste declines. On the other hand, when the maximum dimension of the cut dried gourd 2 exceeds 12 mm, the length is too long, so that the difference from the cooked rice 3 becomes large, and the quality as a substitute rice is deteriorated. may not be able to fulfill their role.
From the viewpoint of improving the quality as a substitute rice and making it comparable to the cooked rice 3, the maximum dimension of the cut dried gourd 2 is preferably 1.0 mm or more. Also, from the same point of view, the maximum dimension of the cut dried gourd 2 is preferably 10.0 mm or less.

In the cooked rice-like food 1 according to the present embodiment, the width of the cut dried gourd 2 is preferably 0.5 mm or more and 5.0 mm or less. The width mentioned above means the maximum dimension in a cross section perpendicular to the maximum dimension of the cut material 2 . When the width of the cut dried gourd 2 is set in this way, the maximum size and width of the cut dried gourd 2 are almost the same as those of the cooked rice 3, so that the appearance is improved and the quality as an alternative rice is enhanced. In the cooked rice-like food 1 according to this embodiment, the cross-sectional shape of the cut dried gourd 2 can be circular, elliptical, or polygonal. Here, the width is the diameter when the cross-sectional shape of the cut dried gourd 2 is circular, the width is the major axis when it is elliptical, and the width when it is polygonal is the cross-sectional shape. It is the length between the two furthest points. From the viewpoint of further improving the quality of the alternative rice, the width of the cut material 2 is preferably 1.0 mm or more and 4.0 mm or less.

The dried gourd cut product 2 in this embodiment is preferably in the shape of a cylinder, an elliptical cylinder, or a prism that is elongated in the length direction of the maximum dimension. By doing so, the appearance of the cut product 2 becomes closer to the cooked rice 3, so that the quality as a substitute rice is further improved. Moreover, it is more preferable that the cooked rice-like food 1 according to the present embodiment has a shape in which both ends in the longitudinal direction are narrowed. By doing so, the appearance becomes closer to that of the cooked rice 3, so that the quality as a substitute rice is further improved.

The maximum size and width of the cut dried gourd 2 can be controlled when cutting the rehydrated dried gourd in the cutting step S2, which will be described later. Moreover, the above-described cut dried gourd 2 may be cut in advance so that the maximum dimension and width after being subjected to water rehydration treatment in the water rehydration treatment step S1, which will be described later, are within the above numerical ranges, respectively. . These will be described later.

Moreover, the cooked rice-like food 1 according to the present embodiment may contain carbohydrates. Carbohydrates are carbohydrates excluding dietary fiber, and include sugars such as sugar and glucose, as well as starch, sugar alcohols, and oligosaccharides. By containing carbohydrates, the cooked rice-like food 1 according to the present embodiment has a taste and aroma similar to that of the cooked rice 3, and the quality as an alternative rice is further improved.

In this embodiment, at least one selected from the group of maltitol, lactitol, isomaltulose, isomaltulose reduced product, sorbitol, xylitol, erythritol and trehalose can be used as the carbohydrate. Carbohydrates selected from these options are low calorie and non-cariogenic. Therefore, when these are selected, the cooked rice-like food 1 can obtain these effects.

The amount of sugar added in the present embodiment is preferably 3.0% by mass or more and 50.0% by mass or less. In this way, the cooked rice-like food 1 according to the present embodiment has a degree of sweetness that can be obtained when rice is chewed, and the taste more reliably approaches the cooked rice 3, so it can be used as an alternative rice. higher quality. From the viewpoint of further improving the quality as a substitute rice, the amount of sugar added is preferably 5.0% by mass or more or 10.0% by mass or more. From the same point of view, the amount of sugar added is preferably 40.0% by mass or less or 20.0% by mass or less.

The cooked rice-like food 1 according to this embodiment may use the cut material 2 alone, or may be used in a state of being mixed with normal cooked rice 3 . The cooked rice-like food 1 obtained by mixing the cut material 2 and the cooked rice 3 can be made into vinegared rice by mixing and stirring vinegar. In addition, what photographed the state which made this vinegared rice is the photograph shown in FIG. Since the cooked rice-like food 1 according to this embodiment has a high quality as an alternative rice, it is difficult to distinguish between the cut product 2 and the cooked rice 3 as shown in FIG. It can be handled and eaten in the same way as ordinary vinegared rice.

Also, the cooked rice-like food 1 according to the present embodiment may be mixed with normal cooked rice 3 or other ingredients. Any other ingredients can be used as long as they are used for known mixed rice or mixed rice. Examples of other ingredients include burdock, carrots, konnyaku, dried shiitake mushrooms, fried tofu, shimeji mushrooms, shiitake mushrooms, matsutake mushrooms, mushrooms, chestnuts, sweet potatoes, chicken, pork, beef, fish, and hijiki. When mixed with normal cooked rice 3 or other foodstuffs, the cooked rice-like food 1 according to the present embodiment preferably contains 5.0 mass % or more and 95.0 mass % or less of the cut dried gourd 2 . The content of the cut pieces 2 of dried gourd in this embodiment can be set arbitrarily. The cooked rice-like food 1 of high quality can be obtained, which is difficult to distinguish from the cooked rice 3 and has almost the same taste, aroma, texture, etc. as ordinary cooked rice 3.例文帳に追加

[Method for producing rice-like food]
Next, a method for producing the cooked rice-like food 1 according to the present embodiment (hereinafter referred to as the present production method) will be described with reference to FIG. As shown in FIG. 3, this manufacturing method includes a water immersion treatment step S1, a cutting step S2, a heat treatment step S3, a seasoning step S4, a vacuum packaging step S5, and a heat sterilization treatment step S6. .

The water immersion treatment step S1 is a step of rehydrating the dried dried gourd. The water immersion treatment step S1 can be performed, for example, by immersing dried gourd in water at a water temperature of 0 to 40° C. for 1 to 48 hours.

The cutting step S2 is a step of cutting the rehydrated dried gourd into cut pieces 2 having a maximum dimension of 0.5 mm or more and 12 mm or less. The cutting step S2 can be performed by, for example, a mincing machine, a cutting machine, an extruder, a chopping machine, or the like. In the cutting step S2, sieving may be performed as necessary after cutting to select cut objects 2 whose maximum dimensions are within the above numerical range.
For example, when using a mincing machine, the maximum size of the cut material 2 can be controlled by adjusting the rotation speed of a rotating blade provided on the outlet plate of the mincing machine and the extrusion pressure or extrusion speed.
In addition, the width of the cut material 2 can be controlled by the hole diameters of a large number of holes provided in the outlet plate of the mincing machine, for example, when using a mincing machine, and should be 0.5 mm or more and 5.0 mm or less. can be done.

In addition, as described above, the above cut dried gourd 2 is cut in advance so that the maximum dimension and optionally the width are within the above numerical ranges by performing water rehydration treatment in the water rehydration treatment step S1. , the cutting step S2 may not be performed.
That is, in this case, although not shown, the production method includes a water immersion treatment step S1, a heat treatment step S3, a seasoning step S4, a vacuum packaging step S5, and a heat sterilization treatment step S6. can do. In this embodiment, in the water immersion treatment step S1, the dried dried gourd cut to have a maximum dimension of 0.5 mm or more and 12 mm or less after water rehydration is rehydrated. Also in this embodiment, the cut pieces of dried dried gourd may be sieved as necessary to select the cut pieces 2 whose maximum dimensions are within the above numerical range.

The heat treatment step S3 is a step of performing at least one of a boiling process of boiling the cut material 2 and a steaming process of steaming the cut material 2 . The boiling treatment can be performed by dropping the cut material 2 into boiling water. Also, the steam treatment can be performed by exposing the cut material 2 to steam in a steam pot or a high-pressure steam pot, for example.

The seasoning step S3 is a step of seasoning the heat-treated cut material 2 . Seasoning can be performed using, for example, a steam stirring pot after draining and weighing. Carbohydrates can be added in this seasoning step S3.

The vacuum packaging step S5 is a step of vacuum packaging the seasoned cut material 2 . Vacuum packaging of the cut material 2 can be performed by a known vacuum packaging machine.
The heat sterilization step S6 is a step of performing at least one of a boil sterilization step of boiling sterilization of the vacuum-packaged cut pieces 2 and a steam sterilization step of steam sterilization of the vacuum-packaged cut pieces 2. be. Boiling sterilization can be performed with a boiling sterilizer, and steam sterilization can be performed with a steam sterilizer, a high-pressure steam sterilizer, or a retort sterilizer.

According to the cooked rice-like food 1 and the method for producing the same according to the present embodiment described above, the dried gourd cut product 2 having a predetermined maximum size is used, and has approximately the same length (dimension) as the cooked rice 3. , the appearance, texture, etc. are similar to the cooked rice 3. Therefore, the cooked rice-like food 1 according to this embodiment is of high quality as an alternative rice.

In addition, the cooked rice-like food 1 according to the present embodiment uses the crushed dried gourd 2, so it is fresh and has a smooth surface, so that it can be easily swallowed. Therefore, the cooked rice-like food 1 according to this embodiment can be eaten by people who have difficulty swallowing, such as the elderly. In addition, since the cooked rice-like food 1 according to the present embodiment uses the crushed dried gourd 2, the texture is almost the same before and after freezing and thawing. The cooked rice-like food 1 according to the present embodiment uses the crushed dried gourd 2, so that it can be thawed naturally, and even if the frozen product is heated in a microwave oven, the taste does not deteriorate. Furthermore, since the cooked rice-like food 1 according to the present embodiment uses the crushed dried gourd 2, it can maintain a texture similar to that of pregelatinized starch even in a temperature range (for example, a chilled temperature range) where starch becomes beta. Therefore, the cooked rice-like food 1 according to this embodiment can be suitably used for rice balls and the like for convenience stores. In addition, the elasticity is similar to that of the cooked rice 3, and the rice-like texture and elasticity can be reproduced without using a complicated processing method such as forming from powder.

Since the cooked rice-like food 1 according to the present embodiment is heat-treated by boiling or steaming, it contains almost no water-soluble components, so the components can be easily adjusted by simply adjusting the blending of nutritional components. For example, the rice-like food 1 according to the present embodiment is not only a low-sugar food containing almost no water-soluble ingredients, but also contains amino acids, fatty acids, etc. as a countermeasure against frailty, making it a highly nutritious food. can also

Furthermore, the cooked rice-like food 1 can be adjusted to about 70 kcal/100 g. If half (50%) of the weight of the cut dried gourd 2 in this embodiment is replaced with white rice, the calorie will be about 110 kcal/100 g. This is a calorie reduction of about 37% compared to white rice, which is equivalent to the case of using konnyaku molded into the size of a grain of rice as a substitute rice.

Next, the cooked rice-like food according to the present invention and the method for producing the same will be described in more detail with reference to examples.

<Evaluation with cooked rice>
(Example 1 and Example 2)
Cooked rice-like foodstuffs 1 according to Examples 1 and 2 were produced as follows.
First, dried gourd as a raw material was rehydrated with water at 10° C. for 18 hours, and then cut by attaching a plate mesh of φ3.2 mm to a mincing machine (meat chopper M-22E manufactured by Nantsune Co., Ltd.). The cut dried gourd was boiled in boiling water for 10 minutes and then dehydrated to a dehydration rate of about 30%.

Then, the dehydrated cut dried gourd (cut dried gourd) was sieved so as to pass through a sieve with an opening of 12.0 mm and not pass through a sieve with an opening of 0.5 mm. As a result, the dehydrated dried gourd cuts had a size (maximum dimension) of 0.5 mm or more and 12 mm or less accounting for 95% by mass of the whole.

Also, the dehydrated dried gourd cut material was sieved so as to pass through a sieve with an opening of 10.0 mm and not pass through a sieve with an opening of 1.0 mm. As a result, the dehydrated dried gourd cuts had a size (maximum dimension) of 1.0 mm or more and 10.0 mm or less accounting for 85% by mass of the whole.

Then, after weighing the dried gourd cuts according to Examples 1 and 2 at the mixing ratio (mass ratio) shown in Table 1 below, the seasoning liquid shown in Table 1 was added and vacuum-packaged. Then, it was boiled and sterilized in hot water at 95°C for 60 minutes. A test was conducted using the cooked rice-like food 1 according to Examples 1 and 2 produced in this manner. Table 1 shows the contents of the formulation.

Among the manufactured products, the flavor, texture, and appearance (color tone, etc.) of the mixed product obtained by mixing the cooked rice-like food 1 according to Example 1 with cooked rice (needless to say, the mixed product in this way is also a cooked rice-like food) ) was evaluated. These evaluation criteria are as follows. Table 2 shows the mixing ratio of the cooked rice-like food 1 according to Example 1 to the cooked rice (25%, 33%, 50%, 67% by mass) and the sensory evaluation results thereof.

<Evaluation criteria for flavor, texture, appearance (color tone, etc.)>
⊚: It is highly preferable as a cooked rice-like food, as it does not seem to contain dried gourd cuts.
○: It is preferable as a cooked rice-like food, because it is hardly thought that the cut dried gourd is contained.
△: Although it is noticed that the dried gourd cuts are contained, there is no problem as a rice-like food.
x: Unfavorable as a rice-like food.

As shown in Table 2, the mixed product in which the cooked rice-like food 1 according to Example 1 was mixed with cooked rice was evaluated favorably in terms of flavor, texture, and appearance (color tone, etc.) at any mixing ratio. I was able to get With respect to flavor, texture, and appearance (color tone, etc.), favorable evaluations were obtained particularly when the mixing ratios of Example 1 were 25% and 33%.

In addition, the mixing ratio of the cooked rice-like food 1 according to Example 1 to the cooked rice is, in terms of mass ratio, cooked rice: 75% + Example 1: 25%, and cooked rice: 67% + Example 1: 33. %, cooked rice: 50% + Example 1: 50%, cooked rice 33% + Example 1: 67%, only cooked rice, and only Example 1 Samples of 6 patterns including were evaluated using a creep meter. In the evaluation, 11 g of the measurement sample was accurately measured and placed in a sample cup with a diameter of 40 mm, and then a creep meter (RE2-33005B Yamaden Co., Ltd.) was used to measure a cylinder with a plunger diameter of 30 mm and a measurement speed of 10 mm / sec. It was carried out by measuring under the conditions. The load at that time was 1.24 to 10.0N. The results are shown in FIG. FIG. 4 is a graph showing measurement results by a creep meter. As shown in FIG. 4, it was found from the analysis results that when the mixed ratio of the cooked rice-like food 1 according to Example 1 to the cooked rice was 25% and 33%, the hardness was similar to that of the cooked rice.

Next, when the mixing ratio of the cooked rice-like food 1 according to Example 1 to the cooked rice is: cooked rice: Example 1 = 2: 1 (mass ratio of cooked rice: 67% + Example 1: 33%) Therefore, the influence of the range of the maximum size of the cut dried gourd on the flavor, texture and appearance (color tone, etc.) was evaluated. These evaluation criteria are as follows. Table 3 shows the range of the maximum size of the cut dried gourd and the sensory evaluation results thereof.

<Evaluation criteria for flavor, texture, appearance (color tone, etc.)>
⊚: It is highly preferable as a cooked rice-like food, as it does not seem to contain dried gourd cuts.
○: It is preferable as a cooked rice-like food, because it is hardly thought that the cut dried gourd is contained.
△: Although it is noticed that the dried gourd cuts are contained, there is no problem as a rice-like food.
x: It is noticed that the dried gourd cut product is contained, and it is not preferable as a rice-like food.

As shown in Table 3, when the maximum dimension of the dried gourd cuts is adjusted to fall within the range of 1.0 to 10.0 mm, the evaluation of flavor, texture, and appearance is higher, and it is better as a rice-like food. I was able to confirm that it was a thing. In addition, the boiled rice-like food 1 according to Example 1, in which the dried gourd cuts contained in the maximum dimension range of 0.5 to 12.0 mm account for 95% by mass, are not included in this range in the remainder (0.5 Even if it contains dried gourd cuts with maximum dimensions exceeding ~12.0 mm), it will be of sufficiently high quality as a substitute rice. From this result, it was inferred that the same would apply to the cooked rice-like food 1 according to Example 2.

<Evaluation with vinegared rice>
Regarding the cooked rice-like food 1 according to Examples 1 and 2, the flavor, texture, appearance (color tone, etc.) when used by mixing pre-prepared vinegared rice, and shape retention when made into rice balls were evaluated. did. These evaluation criteria are as follows. Table 4 shows the mixing ratio of Example 1 or Example 2 to vinegared rice (25%, 33%, 50%, 67% by mass) and the evaluation results thereof.

<Evaluation criteria for flavor, texture, appearance (color tone, etc.)>
⊚: It is highly preferable as a cooked rice-like food, as it does not seem to contain dried gourd cuts.
○: It is preferable as a cooked rice-like food, because it is hardly thought that the cut dried gourd is contained.
△: Although it is noticed that the dried gourd cuts are contained, there is no problem as a rice-like food.
x: Unfavorable as a rice-like food.

<Evaluation criteria for shape retention when made into rice balls>
⊚: Shows a very favorable shape-retaining property, not dissimilar to sushi rice made only with vinegared rice.
◯: Shows favorable shape retention that can be recognized as sushi rice balls made only of vinegared rice.
Δ: Slightly inferior to sushi rice made only with vinegared rice, but it shows satisfactory shape retention.
x: Unfavorable as rice balls.

As shown in Table 4, good evaluations could be obtained for flavor, texture, appearance (color tone, etc.), and shape retention when made into rice balls at any mixing ratio. Among them, the rice-like food 1 of Example 2 with a mixed ratio of 25% and 33% was excellent in shape retention when made into rice balls. Therefore, it was confirmed that these are particularly suitable for use in sushi.

<Evaluation during refrigeration>
In the case of cooked rice, when it is refrigerated, the starch is converted into beta and the taste deteriorates. Therefore, for the case of only cooked rice and the mixed product obtained by mixing the cooked rice and the cooked rice-like food 1 according to Example 1, each was mixed at a temperature of about 40 ° C., cooled to 10 ° C., and left for 1 hour. The texture (hardness) was compared over time. The evaluation criteria for texture (hardness) are as follows, and the evaluation results are shown in Table 5.

<Evaluation criteria for texture (hardness)>
◎: Same level as cooked rice ○: Slightly inferior to cooked rice, but acceptable level △: Inferior to cooked rice, but acceptable level ×: Same level as cooked rice (chilled rice)

As shown in Table 5, it was confirmed that when the cooked rice-like food 1 according to Example 1 is mixed, it is less affected by refrigeration, and can be eaten more deliciously than the case of only cooked rice even if it becomes cold. In particular, it was confirmed that when the mixed ratio of the cooked rice-like food 1 according to Example 1 was 33% or more, the rice-like food could be eaten deliciously without any problem even if it became cold.

<Evaluation of sugar addition>
The texture (hardness) of the cooked rice-like food 1 according to Example 1 containing carbohydrates and the cooked rice-like food 1 according to Example 3 containing no carbohydrates was evaluated. The cooked rice-like food 1 according to Example 3 was also rehydrated, cut, boiled and dehydrated in the same manner as the cooked rice-like food 1 according to Examples 1 and 2. When sieving was performed in the same manner as the cooked rice-like food 1 according to Examples 1 and 2, the cooked rice-like food 1 according to Example 3 had a maximum size of 0.5 mm or more and 12 mm or less. It occupied 95% by mass of the whole, and the proportion of 1.0 mm or more and 10.0 mm or less accounted for 85% by mass of the whole. Evaluation criteria are as follows. Table 6 shows the formulation contents, and Table 7 shows the evaluation results. In addition, "-" in Table 6 indicates that it is not blended.

<Evaluation criteria for texture (hardness)>
◎ : The level is comparable to that of cooked rice.
◯: No problem as cooked rice.
Δ: Poorer than cooked rice, but acceptable level.
x: Inferior to cooked rice.

As shown in Table 7, all of the mixed products obtained by mixing the cooked rice-like food 1 according to Example 3, which does not contain carbohydrates, and the cooked rice, had a flavor, a freshness of the surface, and a smoothness at the time of eating. Although inferior to rice, it was at an acceptable level. When the cooked rice-like food 1 according to Example 3 was used as a substitute rice, it was confirmed that the quality was high and there was no problem.
On the other hand, the mixed products obtained by mixing the cooked rice-like food 1 according to Example 1 containing carbohydrates and the cooked rice gave better results than those of Example 3. From this, it was confirmed that the addition of saccharides would make the rice more suitable as an alternative rice.

<Evaluation when frozen/thawed>
Next, the taste (dry feeling) when frozen and thawed was evaluated. Evaluation criteria are as follows. Table 8 shows the blending contents of the cooked rice and the cooked rice-like food 1 according to Example 1 and the following evaluation results.

<Evaluation Criteria for Taste (Dusty Feeling)>
○: Better than cooked rice.
△: Slightly better than cooked rice.
×: Level equivalent to that of cooked rice.

As shown in Table 8, when only cooked rice was thawed, the rice was dehydrated and became crumbly, causing deterioration in taste. On the other hand, it was confirmed that the mixed product in which the cooked rice-like food 1 according to Example 1 was mixed hardly caused such a problem even after cooling and thawing.

1 Cooked rice-like food 2 Cut material 3 Cooked rice S1 Water soaking process S2 Cutting process S3 Heating process S4 Seasoning process S5 Vacuum packaging process S6 Heat sterilization process

The cooked rice-like food according to the present invention, which has solved the above problems, has a maximum dimension of 0.5 mm or more and 12 mm or less , a width of 0.5 mm or more and 5.0 mm or less, and a cylindrical shape or an elliptical cylinder shape that is long in the length direction of the maximum dimension. Or 25.0 to 95.0 mass of dried gourd cuts that are prismatic and account for 85% by mass or more of the whole cut dried gourd with the maximum dimension of 1.0 mm or more and 10.0 mm or less % .
Further, the method for producing a cooked rice-like food according to the present invention includes a water soaking treatment step of rehydrating dried dried gourd, and a maximum dimension of 0.5 mm or more and 12 mm or less and a width of 0.5 mm or more for the water rehydrated dried gourd. 5.0 mm or less and having a cylindrical, elliptical or prismatic shape that is long in the length direction of the maximum dimension, and the proportion of the maximum dimension is 1.0 mm or more and 10.0 mm or less to the whole cut dried gourd a cutting step of making the cut material account for 85% by mass or more of the cut material, a heat treatment step of performing at least one of a boiling treatment process of boiling the cut material and a steam treatment process of steaming the cut material, and the heat treatment A seasoning and seasoning step of seasoning and seasoning the cut pieces, a vacuum packaging step of vacuum packaging the seasoned and seasoned cut pieces, a boiling sterilization treatment step of boiling sterilizing the vacuum-packaged cut pieces, and the vacuum-packaged cut pieces. and a heat sterilization step in which at least one of the steam sterilization steps for steam sterilizing the article is performed, and the cut article is contained in an amount of 25.0 to 95.0% by mass .
Furthermore, in the method for producing a cooked rice-like food according to the present invention, the maximum dimension after rehydration treatment is 0.5 mm or more and 12 mm or less , the width is 0.5 mm or more and 5.0 mm or less, and the maximum dimension in the length direction Dried dried gourd cut so that long columnar, elliptical columnar or rectangular columnar shapes with the maximum dimension of 1.0 mm or more and 10.0 mm or less account for 85% by mass or more of the entire cut dried gourd. a water immersion treatment step of rehydrating the cut material, and a heat treatment step of performing at least one of a boiling treatment process of boiling the cut material that has been subjected to the water rehydration treatment and a steam treatment process of steaming the cut material; A seasoning step of seasoning and seasoning the heat-treated cut pieces, a vacuum packaging step of vacuum packaging the seasoned and seasoned cut pieces, a boiling sterilization step of boiling sterilizing the vacuum-packaged cut pieces, and the vacuum packaging. and a heat sterilization step of performing at least one of the steam sterilization steps of steam sterilizing the cut material, and the cut material is contained in an amount of 25.0 to 95.0% by mass .

Claims (8)

A cooked rice-like food using cut dried gourd with a maximum dimension of 0.5 mm or more and 12 mm or less. The cooked rice-like food according to claim 1, which contains carbohydrates. 3. The rice-like food according to claim 2, wherein the carbohydrate is at least one selected from the group consisting of maltitol, lactitol, isomaltulose, reduced isomaltulose, sorbitol, xylitol, erythritol and trehalose. 4. The rice-like food according to claim 2 or 3, wherein the added amount of said saccharide is 3.0% by mass or more and 50.0% by mass or less. The cooked rice-like food according to any one of claims 1 to 4, wherein the content of the cut material is 5.0% by mass or more and 95.0% by mass or less. A water immersion treatment step of rehydrating the dried dried gourd,
A cutting step of cutting the rehydrated dried gourd into cut pieces having a maximum dimension of 0.5 mm or more and 12 mm or less;
a heat treatment step of performing at least one of a boiling treatment step of boiling the cut material and a steam treatment step of steaming the cut material;
a seasoning step of seasoning the heat-treated cut material;
a vacuum packaging step of vacuum packaging the seasoned cut material;
a heat sterilization step of performing at least one of a boiling sterilization step of boiling sterilizing the vacuum-packaged cut material and a steam sterilization step of steam sterilizing the vacuum-packaged cut material;
A method for producing a rice-like food having A water immersion treatment step of rehydrating the cut dried gourd cut so that the maximum dimension after rehydration is 0.5 mm or more and 12 mm or less;
a heat treatment step of performing at least one of a boiling treatment step of boiling the water-rehydrated cut material and a steam treatment step of steaming the cut material;
a seasoning step of seasoning the heat-treated cut material;
a vacuum packaging step of vacuum packaging the seasoned cut material;
a heat sterilization step of performing at least one of a boiling sterilization step of boiling sterilizing the vacuum-packaged cut material and a steam sterilization step of steam sterilizing the vacuum-packaged cut material;
A method for producing a rice-like food having 8. The method for producing a cooked rice-like food according to claim 6 or 7, wherein sugar is added in the seasoning step.

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