JP3182547B2 - Dietary fiber wrapped rice and its cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dietary fiber-enclosed rice obtained by encapsulating rice grains with a hydrate gel of glucomannan and heat-treating the same to obtain an irreversible gelled dietary fiber. Boiled rice, risotto, made appropriately using rice,
It relates to cooked rice or cooked rice such as porridge and porridge.

[0002]

2. Description of the Related Art Rice cooked rice (ie, cooked rice) has been traditionally completed as a staple food in Japan. That is, after washing (raw) rice such as polished rice and soaking or draining,
After heating for about 20 to 30 minutes, steam
Complete rice cooking in about 10 minutes. If the cooked rice thus obtained is kept in a warm state as it is, it is possible to maintain a favorable texture of the rice after a lapse of about 10 hours.

[0003] This cooked rice (rice) is a so-called "meshi"
As long as it is eaten alone, it has a favorable texture within a certain amount of time after cooking, for example, other seasoned foods (eg, butter, cheese, cream, etc.) and aqueous seasonings (eg, wine, tomato processing) Foods, soups, etc.) and heating with stirring, rice grains are broken, starch quality flows out and stickiness is lost. I have. For this reason, for example, in the case of mixing such as a fifth eyelet made by mixing ingredients and sushi, an acidulant is added in order to prevent a feeling of stickiness (stickiness). However, each of them has a unique taste and is limited to the limited use of rice, and does not go beyond the traditional so-called rice.

[0004] Today, with the westernization of the eating habits, the amount of meal in the Japanese style of the above-mentioned meal has been decreasing year by year. Therefore, Western-style cooking such as risotto of Italian food and fried rice of Chinese food have been promoted. There is a need for cooked rice that is also suitable for stir-fry. However, the mainstream of cooked rice in the world in Western-style cooking is heating and stirring with each seasoning of Western-style cooking, and cooking with Japanese rice as in Japanese-style cooking is performed when the above-mentioned Western-style cooking is served. Due to the disadvantage that the particles are broken down into porridge or porridge and lose a desirable texture, they are not frequently used in such Western dishes.

[0005] This is a common defect not only in Japanese rice but also in rice in the world. So, for the Western style cooking, for example, for the risotto of Italian cuisine, fast-cooked rice made of Japanese rice without water washing is commercially available (for example, used without washing and without adding water) There are “early-cooked cooked rice” (Aohata, Kaoru Nakajima Corporation) and non-washed rice “Koshihikari no Sato” (rice from Niigata Uonuma, Tokyo Jonan Food Cooperative).

[0006] Incidentally, risotto is, for example, "rice dish with Italian cheese taste. Rice dish fried in olive oil and cooked in a soup stock so as to have the shape of rice. Ingredients include vegetables (broad bean, asparagus, mushrooms, green peas), ham, sausage, etc. Soup stock is 3.5% of the weight of rice
Preheat 2 to 4 volumes and add in portions. Don't use the lid. When the rice is soup stock, add the remaining soup stock and seasoning and turn it low on low heat for 12-13 minutes. Finally, add the grated Parmesan cheese, cover and steam for about 2 minutes. It suffices if the rice core is gone by the table. (1998, published by Maruzen Co., Ltd., “Maruzen Foods Dictionary, No. 113
6). Or, "To finish the rice in aldente. It is soft, with a core left in the center, and has a chewy texture. Use the rice without washing. Wash and cook. In Japan, rice is more fragile and escapes the aroma of rice.Japanese rice is more sticky and more easily broken than Italian rice. The rice is mixed so that the rice grains are not broken, so that the rice is not kneaded. "(Risotto (favorite recipe) published by Rooster in 1996)
4). It is further explained that "Risotto is a dish that cooks rice rather than cooks it. It prevents rice from sticking and makes the rice taste good in broad flavor. Rice is used without washing.""MOOK (pasta dish)", page 105, published by Asahiya Shuppan 1998.

By the way, the above-mentioned processed rice is a rice for exclusive use of risotto which is heated and cooked while adding an aqueous seasoning (eg, processed products of wine and tomato, soups, etc.), and the cooking time is about 20 minutes or more. In addition, the method of cooking risotto, in which a broad seasoning broth is added and heated with stirring, the starch quality is eluted from the rice grains by this heating and stirring, resulting in a porcelain dish and losing a favorable texture. In order to solve this problem, the rice is softened around, the core remains in the center, and it is finished in a crunchy aldente. However, for example, the use of water is not required, and the use of water is also prohibited.
(About 80 g) Rice grains are encapsulated and marketed under the trade name of "early-cooked processed rice". However, this is an edible method in which the rice is cooked in a half-boiled state without being cooked completely, and is used for subsequent heating cooking, and this is the very limitation of edible use of rice.

[0008] As described above, in Japan and Italy, which are major markets related to the edible rice, there is a problem that the cooking time required for the rice table is long and the physical properties of cooked rice grains are difficult to maintain. He explained that the current situation is that rice consumption is stagnant.

[0009] From the texture obtained by such an edible method, if the desired texture can be reproduced by a novel technique in which cooked rice grains do not collapse even in cooking with heating and stirring, it will be much more suitable for the age of food. The US market is expected to grow.

The westernization of the eating habits is not simply due to the taste and taste, but the chronological background is greatly enhanced every year. However, as long as about 20 minutes as described above is required, it is avoided.

[0011] In addition, from the viewpoint of health, the provision of organic foods and low-calorie foods to the eutrophic food market has been demanded. It can be said that there is a lot of room for technological development on edible rice, and there is no change in that.

[0012]

The rice cooked rice is a so-called Japanese meal, and as described above, deterioration in properties over time cannot be avoided. In addition, it is not suitable for Western-style cooking such as Italian risotto. This is because starch is eluted from rice grains by such heating and becomes glue, resulting in porridge or porridge. Therefore, the present invention provides rice with improved properties after cooking, rice that does not collapse even after reheating in rice cooked rice grains after cooking,
It is another object of the present invention to provide a porridge or porridge with reduced quality deterioration in taste and texture.

[0013]

Means for Solving the Problems As a result of intensive studies to achieve the object described in the preceding paragraph, the present inventor has wrapped rice grains with a glucomannan hydrate gel and cooked the rice grains to cook rice. That the deterioration of quality over time can be prevented,
In addition, it has been found that even in the reheating of the Western-style dishes as described above, it is possible to improve rice cooked rice which does not become porridge or porridge, and based on such findings, the present invention has been completed.

[0014] That is, the present invention relates to a dietary fiber-enclosed rice characterized in that rice grains are wrapped with a glucomannan hydrate gel and heat-treated to form an irreversible gel. The present invention relates to cooked rice and cooked rice prepared using fiber-wrapped rice, and to a product obtained by performing a life extension treatment such as a drying treatment, a retort treatment, a pressure sterilization treatment, and a freezing treatment.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

There is no particular limitation on the rice to be subjected to the rice cooking method of the present invention, and any rice such as Japanese rice and so-called foreign rice, such as Itari rice, may be used as long as the effects of the present invention are exhibited. .

As the glucomannan for preparing a glucomannan hydrate gel used for enclosing rice grains, the “quickly soluble glucomannan composition” (Patent Publication No. 2619743) according to the present inventors' invention is used. It can be mentioned as a suitable one. The main reason is that glucomannan is hydrated and stirred (for example, powder of 0.4 part by weight of starch and 0.03 part by weight of coagulant is mixed with 1 part by weight of glucomannan, and a predetermined amount of water (described later) ) Is added and the mixture is hydrated and stirred for about 3 to 4 minutes), since an aversion odor peculiar to glucomannan evaporates and disappears, so that it does not remain at all thereafter and is easy to use. In addition, since the hydration and stirring of glucomannan is completed in a short time of only 3 to 4 minutes and entangled with the rice grains, the glucomannan hydrate gel (the degree of gel progression is small) is thoroughly applied to the rice grains. It can be evenly wrapped. In this state, the gelation of glucomannan hydrate progresses, and then irreversible coagulation (irreversible gelation) to ensure that the glucomannan hydrate is poured into an amount of hot water for cooking suitable for cooking for cooking rice or other purposes. Progresses. The completion of the irreversible gelation is also performed through the subsequent cooking and heating. Even if the irreversible gelation is not completed, the glucomannan hydrate (gel) enclosing the rice grains does not peel off from the rice grains in the subsequent cooking process. In the present invention, the term “irreversible gelation” in the case of “previously irreversible gelation” may be any irreversible gelation that has progressed to such an effect.

Further, there may be mentioned "fine-powder glucomannan composition" (JP-A-10-286069) according to the present invention. According to this, rice grains and a predetermined amount of a finely powdered glucomannan composition (the coagulant is already blended in the freezing stage at the time of manufacturing this composition) are powder-mixed in advance, and a predetermined amount of water is added to the mixture. By stirring for about a minute, the rice grains can be in a state of being wrapped in a gel of glucomannan hydrate. Hereinafter, irreversible gelation is similarly performed.

Of the two, the former "quickly soluble glucomannan composition" is prepared by mixing a powder with a coagulant, adding a predetermined amount of water and stirring to form a gel of glucomannan hydrate in advance. The latter “fine-grain glucomannan composition” already contains a coagulant, so water is added to it and stirred to form a glucomannan hydrate gel, and then the rice grains are wrapped. It can also be put on, but it is also possible to mix the powder with rice grains, add a certain amount of water to make a glucomannan hydrate gel in situ, and wrap the rice grains with it . Both can be arbitrarily used depending on the production amount of the target cooked rice such as cooked rice. Of course, any form of glucomannan other than the above can be used in the practice of the present invention as long as the object of the present invention can be achieved. Hereinafter, glucomannan may be simply described as mannan.

The present invention is a novel use of dietary fiber glucomannan. It has been announced in a specialized field that this dietary fiber can suppress the increase of various modern diseases by increasing the amount of dietary intake and is excellent in health maintenance effect.
After seven years, it has been performed one after another in developed countries of the world, including the United States. Since then, the comparison between high and low dietary fiber intake has become a hot topic, and has reached today. Thus, it is described that glucomannan has such superior properties that its dietary intake is incomparable with other dietary fibers (eg, guar gum, psyllium, seaweed, etc.).

The indigestible components quantified as crude fiber of dietary fiber are generally compared in large amounts and small amounts in the amount used. However, in the case of heavy use, not only the texture but also the taste is adversely affected, so that it is impossible to increase the intake. Therefore, the usage amount is limited to 3 to 5% of the main raw material.
Glucomannan, on the other hand, is a water-soluble dietary fiber, and its characteristic of irreversibly coagulating by including 40 times as much water as that of other dietary fibrous ingredients is unparalleled.

Therefore, as mentioned above, regarding the intake of dietary fiber, as described above, the weight ratio of the dry matter (the dietary fiber (guar gum, psyllium, seaweed, etc.) to the non-dietary fiber (rice, wheat, etc.) The weight ratio is extremely different from the conventional one as far as mannan is concerned, and it can be said that the weight ratio is different. That is, glucomannan is converted into a coagulated product (irreversible gel) containing 40 times (40 parts by weight) of water with respect to 1 part by weight, and is ingested and appropriately chewed. Helps excrete things. In addition, increasing dietary fiber (wet) intake results in maintaining and promoting metabolic functions. Thus, glucomannan can be said to be an essential diet that is effective for biological functions.

Until now, the diet has been eaten until the stomach is full, but almost half of it is excreted as feces undigested. Therefore, if the same amount of the dietary fiber glucomannan (an irreversible gel of a hydrate) is added to the diet and eaten, the amount of the diet required to reach a feeling of fullness can be reduced to about half the conventional amount. That is, the food dose of the conventional diet is almost doubled. This is expected to be a means of bringing candlelight to the future food shortage problem.

As described above, glucomannan, which is remarkably useful as food, exists as mucous particles in the corm of konjac potato, a plant of the Araceae family. This is processed into highly purified dried particles by advanced special technology, and the particles are further pulverized at a low temperature of liquid nitrogen and subjected to a predetermined preparation treatment. Mannan composition "(Japanese Patent No. 2619743).

Here, a remarkable odor peculiar to mannan, which is particularly noteworthy, will be described.

Glucomannan is a special complex polysaccharide of a polymer in which glucose and mannose are bonded. An acetyl group existing as a side chain in the molecule is eliminated by the action of an alkali, and a chain glucomannan molecule is hydrogen-bonded. Thus, an aggregate having a network structure is generated and gelled. As described above, glucomannan emits a strong repulsive odor (vaporized odor) at the moment of contact with an alkali due to the action of the acetyl group being released.
If this odor is not completely removed, it is not suitable as a food supplement. In the case of commercially available konjac products, the raw material (konjac fine powder) takes a long time to swell in water, and thereafter, the mannan particles swell and lose their particle state to become a paste. At this point, an alkali (coagulant) is added, and kneading is performed to make contact with it. However, complete contact is physically impossible. Will be coagulated (gelled) while holding

[0027] In the case of the "quickly soluble glucomannan composition", this disgusting odor is released by appropriate hydration stirring and disappears, so that there is no disgusting odor thereafter. This is because the “quickly soluble glucomannan composition” comes into contact with an alkali by stirring from the moment it comes into contact with water, and is easily dissolved to form a hydrate gel. On the other hand, ordinary konjac raw material (konjac fine powder) is not at the time of stirring as described above, but is a step of contacting alkali by kneading after swelling of particles, so an unpleasant odor remains, and as a side ingredient Is a defect.

Preparation of a gel of glucomannan hydrate
This can be done as follows. As described above, in the case of "quickly soluble glucomannan composition", by using a coagulant and a predetermined amount of water, while in the case of "fine powder glucomannan composition", Alternatively, this can be easily performed by mixing the powder with rice grains (described above) and using a predetermined amount of water.

An important point in the preparation of a gel of mannan hydrate according to the present invention is that 12 to 12 parts of water per 1 part by weight of mannan is used.
50 parts by weight, preferably 15 to 32 parts by weight. If the amount of water used is less than this range, the curing of the mannan hydrate proceeds rapidly, resulting in poor workability,
If the amount is too large, the binding property is lacking, and further, it is inconvenient to maintain the physical properties. The amount of the gel of mannan hydrate used for encasing rice grains is 0.2 to 1.3 parts by weight, preferably 0.4 to 1.0 parts by weight per 1 part by weight of rice (grain). can do. If the amount of the mannan hydrate gel is less than this range, the purpose of use cannot be achieved and it is insufficient. On the other hand, if the amount is too large, the texture is impaired, such as impaired texture, and none of the objects of the present invention can be achieved.

In the cooking of rice according to the present invention, first, rice grains are covered with a gel of glucomannan hydrate.
As described above, when a `` quickly soluble glucomannan composition '' containing no coagulant is used as glucomannan, the coagulant is mixed with, for example, a powder, and water is added under the above conditions. In addition, the mixture is stirred to form a gel of mannan hydrate (at the end of this operation, the progression of the gel of mannan hydrate is still in the very early stage), and this is added to the rice grains, and the mixture is stirred and mixed to obtain a mixture of mannan water. Enclose the Japanese gel with rice grains evenly. In addition, "fine powder glucomannan composition"
When using a gel, a mannan hydrate gel can be once prepared using a predetermined amount of water in advance and then entrained in rice grains. As described above, rice grains can be covered with glucomannan hydrate prepared in situ and stirred.

Rice grains wrapped with a gel of mannan hydrate are:
The gelation is progressed by leaving it for a while (leaving). The time is determined from the viewpoint of the gel progression of the mannan hydrate enclosing the rice grains, and may be, for example, about 30 to 40 minutes. At this time, for example, hot air of about 50 to 80 ° C. is blown while stirring while keeping the temperature at a level that does not hinder the cooking of the rice grains, and the inclusions (mannan hydrate) on the rice grain surface are irreversibly gelled. It can also be converted.

When the gelling of the mannan hydrate enclosing the rice grains has progressed to an appropriate degree, the mannan hydrate gel-enclosed rice grains are poured into, for example, water at about 80 to 90 ° C. Achieve irreversible gelation of hydrate gel. As the hot water, water itself used for rice cooking or heating cooking can be used. For example, in the case of ordinary cooked rice (rice cooked), a suitable amount of water is heated, and when the above temperature is reached, rice grains wrapped with a gel of mannan hydrate are added thereto, and heating is continued as it is. By doing so, you can cook rice. Irreversible gelation occurs at the above temperature for 5-6
In a short time, such as minutes, at such temperature and time, the rice grains are almost raw. Of course, if the irreversible gelling of the mannan hydrate gel enclosing the rice grains has progressed to such an extent that the object of the present invention can be achieved as described above, once it is And then add soup or the like and transfer to the next process of heating and cooking.

After the irreversible gelling of the mannan hydrate gel has progressed in this manner, ordinary rice (dietary fiber-encapsulated) is treated by an appropriate treatment according to the intended rice cooked or cooked rice. Rice, rice for risotto (rice for risotto with dietary fiber), porridge, porridge, etc. According to the present invention, a rice cooked or cooked rice according to a conventional cooking method as appropriate, except that a glucomannan hydrate gel is entangled with the rice of the material and the gel is irreversibly gelled. (Hereinafter, cooked foods (including cooked foods) may be collectively referred to as cooked foods (in a broad sense)).

The cooked dietary fiber-enclosed rice according to the present invention prepared as described above is subjected to a retort treatment, a pressurization sterilization treatment, a refrigeration treatment, a freezing treatment, and the like, and a retort treatment. It can be put on the market in the form of food, frozen food and the like.

There is no particular limitation on the form of the retort food, and it can be in accordance with a conventional method. In this case, the retort pouch includes not only a so-called retort pouch such as a flat pouch or a standing pouch, but also a container body (bottom material).
And a tray type in which the lid material is heat-sealed. At present, it is well known that such tray-type cooked rice with a retort pouch is placed in large quantities.

It is also well known that a variety of retort foods containing a standing pouch of white porridge and other porridge (porridge) containing ingredients are also distributed in large quantities. However, it has been difficult for porridge and rice porridge that destroy rice grains in water to maintain the taste and texture in the same manner as freshly prepared, and also provide edible convenience. In other words, rice grains that use a large amount of water are edible as porridge or porridge, but the cooked rice becomes starchy due to the dissolution of starch and the texture becomes unfavorable. For example, in the case where the rice is stored for business use, the gelatinized starch of the rice grains dissolves in water, causing a sticky texture and a poor appearance. Further, when reheating is performed again, the paste is further advanced and the taste is remarkably reduced. In addition, for example, retort foods made of porridge or porridge may deteriorate over time while being placed in distribution, and if they are reheated and heated to eat them, the taste is significantly reduced.

As a solution to such a problem,
The present inventor has previously developed a method for maintaining the surface of the rice porridge or porridge or rice porridge or porridge as it is, by breaking the rice grains of the porridge or rice porridge and dissolving the starchy substance, making it sticky and degrading the taste. Has succeeded in providing porridge and porridge with no quality deterioration over time (Japanese Patent Laid-Open No. 7-5952).
No. 5). That is, this is a method of coating rice grains with glucomannan when making porridge or porridge. More specifically, in the production of porridge or porridge, when the rice grains are boiled to an appropriate degree as porridge or porridge, add a hydrate and stir the whole, and add water or heat as needed. It is.
In this way, hydrates such as those on glucomannan become irreversible elastic gels upon heating, resulting in the coating of rice grain surfaces.

Although the method disclosed in Japanese Patent Application Laid-Open No. 7-59525 and the present invention both utilize an irreversible gel of glucomannan hydrate, the method of utilization is different. In the former, irreversible gelation is achieved by adding mannan hydrate (gel) when rice grains are boiled to an appropriate degree by heating. In contrast, in the present invention, raw rice is mixed with mannan hydrate (gel). This is because irreversible gelation is achieved by entanglement with) and then pouring into hot water.

In addition, the retort food of cooked rice (for risotto) can be prepared, for example, as follows. That is, first, the rice grains are wrapped with a hydrate gel of glucomannan, and this is boiled for cooking (or smaller than the amount used for making normal rice when cooking rice for risotto). Put into water and heat to shorten or eliminate steaming at the end of rice cooking (at the time when water is drained), then take out the rice in a separate container, blow it, cool it while stirring, and cool it in an airtight transparent laminate bag ( Retort bag) and retort-treated. In detail, the rice soaking time before rice cooking and the steaming time at the end point of rice cooking, which are essential processes, are eliminated, the air is immediately blown and allowed to cool, and then the bag is measured and retorted in a required bag. By finally performing the retort treatment in this manner, insufficient steaming and insufficient boiling during rice cooking can be compensated, and desirable physical properties of cooked rice can be adjusted. Naturally, the rice grains are rinsed with water and then immersed in water or steamed at the end of the cooked rice. After the cooked rice is cooked for a predetermined time, the cooked rice is cooled while being stirred, thereby evaporating water adhering to the surface. Thereby, the stickiness of the cooked rice is lost, and the cooked rice can be easily measured in a required airtight bag (retort pouch).

There is no particular limitation on the method of the pressure sterilization treatment or the freezing treatment itself, and any method can be appropriately used.

As for the washing of rice with water, Japanese rice is washed with water before cooking, but there is a case where foreign rice is not washed with water (Itari's risotto-specific rice). A considerable amount of bran is washed out with dirt,
It is not hygienic. So I describe a simple washing method.

A required amount of rice (grain) is washed with running water and agitated for about 30 seconds to easily drain, put into a 1/5 stitch bag through which rice grain does not pass, and centrifuged for 30 minutes. When dewatered for 秒 60 seconds, beautiful white particles become indistinguishable, and the weight after dehydration hardly changes because the removed amount (dirt such as bran) and the attached water are equal (weight). The washing of rice grains by this method has reached an era that is indispensable for providing the rice market. However, it will be offered as a small quantity of individually packaged rice products corresponding to individualized food.

In addition, the outline of the production of cooked rice of the present invention using Japanese rice (including old rice) and Italian rice (as a representative of foreign rice) and confirming the effects thereof is as follows.

First, the rice grains are washed with running water and then dehydrated with a centrifuge for 30 to 60 seconds, and the mannan hydrate (paste with little progress of gel) prepared as described above is added to the rice grains as described above. Is added within 3 minutes after the preparation and entangled, the rice grains are easily and evenly covered.

Next, after the mannan hydrate (gel) is entangled with the rice grains, the mannan hydrate is allowed to stand for about 30 to 40 minutes to promote the gelation of the mannan hydrate. When the mixture is slowly stirred, the mannan hydrate (gel) undergoes coagulation (irreversible gelation) in a state of enclosing rice grains in about 2 minutes. Then, after continuing the heating as it is (this heating time is about 30 minutes, and if the steaming time is further provided for about 5 minutes, it becomes rice cooked in a hot rice). Then, it is taken out in another container, and cooled while blowing. When the temperature reaches room temperature, a predetermined amount is measured in a pressure-resistant and heat-resistant laminate bag (retort pouch), sealed in a vacuum state and retorted. in this case,
When storing in a small bag containing 120 to 150 g and performing the retort treatment, the heating time during rice cooking may be reduced to about 7 minutes and the steaming time to about 5 minutes.

The above description is based on the assumption that rice grains are wrapped in a hydrated gel of glucomannan, heat-treated to irreversible gelation, and then cooked or cooked. is there.

However, the rice (grain) wrapped with the irreversible hydrated gel of glucomannan can be subjected to drying treatment, pressure sterilization treatment, refrigeration treatment as it is or as necessary.
It goes without saying that life extension processing such as freezing treatment can be performed and put into distribution.

As an example of such a life-extending treatment, a rice grain covered with a hydrated gel is dried with hot air at a temperature at which the hydrated gel causes irreversible gelation. Irreversible gelation and drying can be performed simultaneously.

The dried product of the dietary fiber-enclosed rice thus obtained can be put into circulation as it is or after a life extension treatment such as a retort treatment, a pressure sterilization treatment and a freezing treatment.

[0050]

The present invention will be further described below with reference to examples.

Example 1 (rice grains covered with dietary fiber) First, 300 g of Japanese rice was weighed in a net ball, washed with running water for 30 seconds while stirring, and placed in a knitted bag.
Dewatered with a centrifugal separator for 30 seconds to remove stains such as bran, and washed rice having substantially the same weight as the removed stains such as bran and adherent water after dehydration was prepared. Separately, 28 times the amount of 16 g of the "quickly soluble glucomannan composition" prepared by the method described in Example 3 of Japanese Patent No. 2619743, 3.5 g of starch and 0.5 g of calcium hydroxide (total 20 g). 560 g of water was added and stirred (about 3 minutes) to obtain 580 g of mannan hydrate (paste-like). From now on, 120g (4 rice grains)
0%), added to 300 g of the washed rice, kneaded and uniformly entangled, and allowed to stand for about 30 minutes to promote the gelation of mannan hydrate, which was then mixed with a soft resin spatula. About 1
The mixture was stirred for 0 minutes while sending hot air (approximately 50 ° C.) and separated to obtain wrapped rice in which mannan hydrate without connection of rice grains was gelled.

Since this product is already finished as washed rice grains, it can be easily cooked with a commercially available rice cooker by adding a predetermined amount of water when cooking rice. is there.

Example 2 (Cooking of rice covered with dietary fiber) 300 g of dietary fiber-covered rice according to the method of Example 1 was used together with 330 g of cooked water (110% of rice grains) using a rice cooker "Zojirushi rice cooker (EG10)". And did regular automatic rice cooking. After the cooking time of about 38 minutes, the steaming time was 5 minutes, and after a total of 43 minutes, the lid of the rice cooker was opened to check the state of the cooked rice.

The obtained cooked rice weighed 630 g, had no binding between rice grains, and had the same appearance as ordinary cooked rice. In addition, in conventional rice cooking, it is necessary to loosen the rice as soon as it is cooked to prevent the rice from clumping or sticky, but such necessity was completely unnecessary. In addition,
The cooked rice was low calorie (1/3 to 1/2) due to the increase in the weight of the dietary fiber wrapping, and was much more delicious with even sweetness.

Example 3 (Cooked rice of dietary fiber-enclosed rice: for risotto) A total of 630 g of 300 g of dietary fiber-enclosed rice and 330 g of cooked water (110% of the embedded rice) according to the method of Example 1 were used in the above-mentioned "Zojirushi". Using a rice cooker (EG10), predetermined quick rice cooking (23 minutes) was performed. Under these cooking conditions, the cooking time is 5
Finished in a short time of ~ 7 minutes (i.e., water drained).

Further, the normal steaming time following this was abolished (that is, the steaming time was not taken), immediately taken out into another container, blown and cooled to obtain about 630 g of cooked rice.

The starch did not elute starch even when using a Western-style cooked dish, and it had suitable physical properties, especially for cooked risotto rice, in which the cooking time was completed in only about 2 to 3 minutes. That is, the central part of the rice grain was moderately hard, and the outside was soft risotto-specific aldente. Furthermore, the cooked rice was kept cold (7 to 10 ° C.) (about 70 hours), and then cooked for risotto, but preferred physical properties suitable for demand were confirmed.

The rice for risotto can be used irrespective of rice, other foreign rice, and Japanese rice if processed into dietary fiber-enclosed rice grains.

Example 4 (porridge) 300 g of dietary fiber-enclosed rice according to the method of Example 1 was put into 960 g of hot water (85 ° C.) in an aluminum pan, covered, and heated in boiling water for about 20 minutes. Take the lid four times, stir the heated contents with a wooden spatula, observe the condition of the porridge and heat it in the same manner for another 10 minutes to irreversibly gel the rice grains with mannan hydrate gel wrapped. 1,160 g were obtained.

This was filled into a stand-type heat-resistant and pressure-resistant laminate bag (150 g × 7) and retorted (Fo4)
To obtain the retort porridge.

Example 5 (Itari rice cooked rice: for risotto) First, 200 g of Itari rice was weighed into a net ball, washed with running water for 30 seconds while stirring, and put in a knitted bag.
Dewatered with a centrifugal separator for 30 seconds to remove stains such as bran, and washed rice having substantially the same weight as the removed stains such as bran and adherent water after dehydration was prepared. Separately, 20 times the amount of 16 g of the “quickly soluble glucomannan composition” prepared by the method described in Example 3 of Japanese Patent No. 2619743, 3.5 g of starch and 0.5 g of calcium hydroxide (20 g in total) is used. 400 g of water was added and stirred (about 2 minutes) to obtain 420 g of mannan hydrate (paste-like). From this, 160 g was taken, added to 200 g of the washed rice, mixed and kneaded uniformly, and allowed to stand for about 40 minutes to promote the gelation of mannan hydrate. 150 g of hot water (approximately 80 ° C.) in a rice cooker prepared in advance (using raw material 360 g × 42
%) And stirred to separate the rice grains from each other and to coagulate (irreversible gelation) the gel of mannan hydrate enclosing the rice grains, then closed the lid and cooked rice (25 minutes). Under these rice cooking conditions, the amount of water for rice cooking was about ２ that of ordinary rice cooking, which was a small amount, and thus the rice cooking time was finished in about 5 to 7 (that is, the water retreated).

Further, the normal steaming time following this is abolished (ie, no steaming time is taken), immediately taken out into a separate container, cooled by blowing, and cooked in about 1.35 times the amount of the used raw material (360 g). About 490 g of the product was obtained. This is filled with 120 g each in 4 pressure-resistant and heat-resistant laminated bags (115 mm x 145 mm x 8 mm) (total of 480 g), and the four bags obtained by sealing in a vacuum state are retorted (Fo4) to withstand long-term distribution. A rice cooked with dietary fiber wrapped rice grains was obtained, which did not elute starch, and was comparable to the use of Western dishes (retort food).

This product was opened on the 12th day after the trial production, and the commercially available broad “Kita Italian style (mushroom & cheese)” (1
80 g, Heinz Nippon Co., Ltd.) and heated (about 3 minutes) with stirring to produce an apparently good risotto.

The cooked rice of the retort food has a rice grain that is suitably hard in the center (Aldente of Italian cuisine), and, when used as a material for risotto, can be served with only 3 minutes of heating, and has good taste. It was confirmed that the rice had a good texture.

Example 6 (Cooked rice of Japanese rice: for risotto) Japanese rice 300 obtained by washing with water in the same manner as in Example 5
g, 240 g measured from the mannan hydrate obtained in the same manner as in Example 5, kneaded and kneaded, and then allowed to stand for about 40 minutes to promote the gelation of the mannan hydrate.
This is then poured into 400 g of hot water (about 80 ° C.) in a rice cooker (540 g of raw material × 75%) and agitated to mutually separate rice grains and solidify mannan hydrate enclosing the rice grains (irreversible gelation). ), Followed by rapid cooking (27 minutes).

When the rice cooker reached the steaming time, the rice cooker was stopped, and the cooked food was immediately taken out of another container, blown and cooled to obtain about 750 g of cooked rice about 1.4 times as much as the raw material used. In the same manner as in Example 5,
The bags were filled with 120 g per bag and retorted to obtain 6 bags of cooked rice retort food.

The cooked rice of the above-mentioned retort food has large swelling of rice grains, good appearance and high-quality feeling.
Open it on the day, take it out, mix it with a commercially available "Mediterranean soup & risotto, seafood &tomato" (with 180 g, Heinz Nippon Co., Ltd.) and heat (3 minutes) with stirring to make the risotto look good Was easily prepared, and as described in Example 5, it was confirmed that it was a low-calorie cooked rice with a delicious and favorable texture which was easily served on a table.

Example 7 (Cooked rice of Japanese rice: for curry and rice) Japanese rice 300 washed with water in the same manner as in Example 5
g was prepared. Further, in the same manner as in the fifth embodiment,
280 g of 26 times the amount of water was added to 18 g of the “quickly soluble glucomannan composition”, 1.5 g of starch and 0.5 g of calcium hydroxide (total 20 g), followed by stirring (about 3 minutes).
As a result, 540 g of a gel of mannan hydrate was obtained. From this, 120 g (300 g of Japanese rice × 40%) was weighed, added to 300 g of the washed Japanese rice, entangled uniformly, and allowed to stand for about 40 minutes to progress the gelation of mannan hydrate. Next, the boiling water (about 85 ° C) of the ceramic electric pot 38
0 g (raw material × 90%) and stirred to mix the rice grains and coagulate (irreversible gelation) the mannan hydrate wrapped in the rice grains. Heating was performed while observing the condition (while removing the lid four times and stirring the bottom to monitor the scorching). After about 8 minutes, when the water was drained, a 10-minute steaming time was taken, and the cooked rice was taken out to another container, and air was blown while stirring to evaporate the water adhered to the surface, and then allowed to cool to obtain 650 g of cooked rice.

In the same manner as in Example 5, five laminating bags were filled with 120 g each and retorted to obtain a cooked Japanese rice (low calorie) of dietary fiber-wrapped Japanese rice (retorted food).

The bag was opened on the 20th day after the trial production, the contents were taken out, and the contents were heated in a microwave oven for 1 minute and 30 seconds, to which 210 g of "Medium spicy beef curry" (manufactured by Ezaki Glico Co., Ltd.) was added.
And served on the table, the texture was favorable. In addition, in the trial, another bag was opened, the contents were taken out, and this was heated for about 2 minutes while stirring with curry. However, this low-calorie Japanese rice cooked with mannan hydrate was gelled. Had a favorable texture without breaking the grain shape.

Example 8 (porridge) 28 g of 14 g of the “quickly soluble glucomannan composition”, 5.6 g of starch and 0.4 g of calcium hydroxide (total 20 g) prepared in the same manner as in Example 5 Water 5
The mixture was added little by little to 60 g, and stirred (about 3 minutes) while preventing formation of mamaco, to obtain 580 g of mannan hydrate. From this, 300 g was weighed, and the Japanese rice was washed with water in the same manner as in Example 5, added to 300 g, kneaded and entangled, and allowed to stand for about 40 minutes to prepare a mannan hydrate containing rice grains. The gel is promoted, and then this is heated in an aluminum pan with hot water (about 85 ° C) 960 g (raw material 600 g x 160%)
After stirring the mixture to allow the rice grains to separate from each other and coagulate (irreversible gelation) the mannan hydrated gel wrapped with the rice grains, cover and heat in boiling water for about 10 minutes. Remove the lid, stir the heated material with a wooden spatula, check the boiled state of the porridge, heat it in the same way for another 10 minutes, and irreversibly gelify the rice grains with the gel of mannan hydrate covered. Stand-type, heat-resistant and pressure-resistant laminated bag (standing pouch) with swelling at the bottom of the bag, 150g
Each was filled (900 g in total), sealed in a vacuum, and subjected to a retort treatment (Fo4) to obtain a retort food porridge.

This retort food porridge was produced without using any salt or seasoning, and was produced for 7 minutes. Despite the appearance of the porridge, no starch was eluted, there was no stickiness, and white porridge was not produced. The expanded rice grain exhibited a high-class feeling.

Two weeks after the trial production, the porridge of this retort food was opened, taken out into two bowls, heated in a microwave oven for 1 minute and 30 seconds, and then one bowl was tasted first. An irreversible gel of mannan hydrate was obtained. The rice grain wrapped with is huge without disintegration, its texture is not sticky at all, and there is no inferiority to the retort food porridge already on the market
It was a good porridge like never before.

Further, the remaining one bowl was stirred with tea, and the sample was stirred. As a result, a new dietary fiber porridge having no rice grains and no dissolution of starch and having a low calorie was confirmed.

[0075]

EFFECTS OF THE INVENTION The dietary fiber-enclosed rice and the method of cooking or heating cooking after encapsulating dietary fiber hydrate in rice grains according to the present invention reshape the conventional rice market form into a new form. Became. That is, rice is granular before cooking, and is mainly 5 kg, 10 kg, 20 kg, regardless of the edible method.
Although the unit exists in the general market in units of kg, etc., but individualization has become mainstream along with the changes in the times, there is no new response to the rice grain market, and in fact, it is equivalent to sitting on the floor. This is because the rice is not suitable for heating Western dishes and is left behind in the era of westernization of eating habits, and the present invention has paved the way for diversification of edible rice. In other words, as a result of the completion of Western-style dishes (risotto) and individualized meals by simplifying cooking (cooking time of 2 to 3 minutes), the results have finally improved the conditions for providing a new rice market. In addition, rice food is still supposed to be polished and washed with water, which hinders its application to diversification and further development. The effect of the present invention is to open the eyes from the washing of rice grains and the individualization of individual rice which makes rice cooking unnecessary, and the economic effect of rice is newly developed.

When the cooked rice retort food according to the present invention is used, for example, it takes only about 2 minutes to heat a risotto in a conventional restaurant, compared with about 20 minutes after receiving an order. . Being able to cook risotto in such a short time is epoch-making, and greatly benefits the management of (Italy) restaurants and the operation of various canteen facilities.

Further, the retort food of cooked rice according to the present invention is prepared in several kinds having different textures of cooked rice by changing the cooking conditions such as the amount of the cooking water and the retort processing conditions so as to meet the taste of the customer. You can also prepare it. By doing so, the beef steak can be made to be rare, medium, or well-done according to the customer's preference, and the curry can be made sweet, medium, spicy, etc. Can be provided with a texture according to the taste of the user.

In addition, the rice grains coated with dietary fiber according to the present invention do not require washing in the cooking of rice, and can be used for cooking rice simply using a conventional rice cooker as it is. In addition, the cooked rice has no binding, and the protein and starch specific to rice are heated without flowing out of the rice grains, so a delicious "rice" with saccharification and sweetness has been realized.

Thus, low-calorie cooked rice with a dietary fiber wrapping that responds to health has been provided.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/10 A23L 1/0528 A23L 1/308 JAFIC file (JOIS)

Claims (4)

(57) [Claims] (1) A rice grain is added in an amount of 0.2 to 1.3 per part by weight.
12 to 50 parts by weight of water per 1 part by weight of glucomannan
Dietary fiber-enclosed rice characterized by being wrapped in a hydrated gel of glucomannan prepared by using a proportion by weight and heat-treated to irreversibly gel. 2. A cooked or cooked rice with a dietary fiber-encapsulated rice, wherein the rice grains are wrapped with a glucomannan hydrate gel, irreversibly gelled in advance, and then cooked or cooked. . 3. The dietary fiber-enclosed rice according to claim 1, which is intended for cooked rice, risotto, porridge or porridge, or the cooked or cooked rice according to claim 2. 4. The dietary fiber wrapping according to claim 1, wherein a life extension treatment such as a drying treatment, a retort treatment, a pressure sterilization treatment, a refrigeration treatment, and a freezing treatment is appropriately performed. Rice or cooked or cooked rice.