JP3629122B2 - Cooked rice food and production method thereof - Google Patents
Cooked rice food and production method thereof Download PDFInfo
- Publication number
- JP3629122B2 JP3629122B2 JP13127197A JP13127197A JP3629122B2 JP 3629122 B2 JP3629122 B2 JP 3629122B2 JP 13127197 A JP13127197 A JP 13127197A JP 13127197 A JP13127197 A JP 13127197A JP 3629122 B2 JP3629122 B2 JP 3629122B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- weight
- pectin
- cooked rice
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Cereal-Derived Products (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、米飯食品及びその製造方法に関する。更に詳しくは、米の食感がふっくらとしておいしく、米粒の崩れがなく、ツヤがあり好ましい外観を有する米飯食品及びその製造方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
近年、消費者のライフスタイルの変化や炊飯技術、殺菌技術、冷凍技術などの加工技術の発達により、米飯食品の伸びは顕著である。例えば、冷凍ピラフ、レトルト粥、おにぎり、弁当、無菌包装白飯をはじめとして、様々な種類の米飯食品が市販されている。
これらの米飯食品は、加工・保存時に米粒の形崩れや米粒同士の接着、食感の低下などが生じ、商品価値を著しく低下させる。
このような食感・外観の低下を抑制するために、従来から数多くの方法が検討されている。例えば、酵素とサイクロデキストリンを併用する方法（特開昭５８−８６０５０ 号公報）、ゼラチンを用いる方法（特開昭６１−２１９３４６号公報）、工程中に減圧脱水する方法（特開昭６２−２４４３５６号公報）、モノグリセリドを添加する方法（特開平３−６１４５９ 号公報）、水溶性ヘミセルロースを用いる方法（特開平６−１２１６４７号公報）、トレハロースを使用する方法（特開平７−１４７９１６号公報）などが挙げられる。
しかし、上記方法では、改善効果が不十分であったり、香味、着色、物性等の点から米飯食品の品質を低下させてしまったり、工程が煩雑になってしまうといった課題が生じているのが現状である。
【０００３】
【課題を解決するための手段】
本発明者らは上記課題を解決するために鋭意検討の結果、ペクチンの添加が極めて有効であり、ペクチンの添加により、米の食感がふっくらとしておいしく、米粒の崩れがなく、ツヤがあり好ましい外観を有する米飯食品が得られることを見出し、本発明を完成するに至った。
即ち本発明は、生米に対しエステル化度が30〜75％のペクチンを0.1〜10重量％、及び重合度２〜10の糖及び／又は糖アルコールを0.1〜10重量％含有することを特徴とするレトルト米飯食品である。
【０００４】
【発明の実施の形態】
以下、本発明について詳細に説明する。
本発明において、米飯食品とは、米飯を原料とした食品のことを意味する。具体的には、例えば、白飯、赤飯、混ぜ飯、すし飯、弁当、おにぎり、ちらし寿司、丼物、炒飯、ピラフ、カレーライス、ドリア、リゾット、粥、雑炊、お茶漬け等の常温、チルド、冷凍品などが挙げられるが、これらに限定されるものではない。
また、本発明において、米飯食品の原料となる原料米は、イネ（Ｏｒｙｚａ）属に属するものであれば特に限定されず、またその銘柄も問わない。例えば、人気の高いコシヒカリ、ササニシキをはじめ日本晴、ホウネンワセ等を用いてもよい。
【０００５】
本発明に使用するペクチンは、果物や野菜類など非常に多くの植物中に存在するもので、植物組織中の構成成分や中間層の成分で、ガラクチュロン酸を主成分とし、アラビノース、ラムノース、ガラクトースなどの中性糖を含んでいる。ペクチンの主鎖は、Ｄ−ガラクチュロン酸がα−１，４ 結合して形成されている。ガラクチュロン酸のカルボキシル基は、一部エステル化されており、２級アルコール基は、アセチル化されていることがある。
ペクチンのエステル化度（ＤＥ）は下記式で表され、エステルが高いものを高メトキシルペクチン（ＤＥ≧５０％）、低いものを低メトキシルペクチン（ＤＥ＜５０％）とよんでいる。本発明で使用するペクチンのＤＥは、好ましくは１５〜８５％、更に好ましくは３０〜７５％である。
【０００６】
【数１】
本発明においては、ペクチンの由来は問わない。例えば、「栄養と食糧」（２８巻７号 ３９５頁、１９７５年）に記載された方法に従って精製したものを用いてもよいし、ペクチンの市販品を用いてもよい。通常、ペクチンの市販品は、りんごの搾りかすや柑橘類の皮より生産される。
【０００８】
本発明では、ペクチンの添加時期は、洗米後であれば炊飯前、炊飯後のいずれでもよい。即ち、洗米前は、洗米により洗い流されてしまうのでよくない。
一般的に、米飯食品は例えば下記の工程により製造される。
（１） 生米の洗米
（２） 吸水
（３） 加熱処理
（３） 加熱処理は、（ａ） 炊飯と殺菌を兼ねる場合（強加熱処理）と、（ｂ） 炊飯を行う場合（弱加熱処理）に分けられる。（ｂ） については、そのまま出荷するだけでなく、無菌充填、マイクロ波殺菌、レトルト処理、高温短時間殺菌、冷凍処理等を行う場合もある。本発明は、これらいずれのケースにおいても適用できる。
本発明では、ペクチンの添加は、（２） や（３） の段階で行えばよいが、簡便性の点から、（２） の吸水の際に水にペクチンを添加溶解させておくことにより、添加する方法が好ましい（後記する糖類等の併用する場合も同様である）。
ペクチンの添加量・含有量は、生米に対して ０．１〜１０重量％であることが好ましく、更に好ましくは ０．２〜５重量％である。 ０．１重量％より少ないと目的とする効果が得られず、１０重量％を越えるとザラツキが生じ食感に悪影響を及ぼす。尚、本発明で規定するペクチンの添加量・含有量とは、米飯食品の実測値から、米に本来含まれるペクチン量を差し引いたものである。
【０００９】
本発明においては、ペクチン以外に更に糖類、リン脂質、モノグリセリドのいずれか１種又は２種以上を添加・含有することが好ましい。
本発明において、糖類としては、重合度２〜１０の糖及び／又はその糖アルコールが好ましく使用される。例えば、トレハロース、イソマルトトリオース、還元マルトテトラオース、マルトペンタイトールなどが好ましいものとして挙げられる。糖類の含有量・添加量は、生米に対して ０．１〜１０重量％であることが好ましく、更に好ましくは ０．５〜５重量％である。 ０．１重量％より少ないと目的とする効果が得られず、１０重量％を越えると甘味が生じ風味に悪影響を及ぼす。
【００１０】
本発明において、モノグリセリドとは、炭素数１０〜１４の脂肪酸とグリセリン又はポリグリセリンのエステル及び誘導体のことをいい、例えば、、モノオレイン酸グリセリンエステル、モノベヘン酸ポリグリセリンエステル、酢酸モノステアリン酸グリセリンエステルなどが挙げられる。これらのうち、有機酸モノ脂肪酸グリセリンエステルが好ましい。モノグリセリドの添加量・含有量は、生米に対して０．０１〜５重量％であることが好ましく、更に好ましくは０．０３〜３重量％である。０．０１重量％より少ないと目的とする効果が得られず、５重量％を越えると脂質の臭いが生じ風味に悪影響を及ぼす。
【００１１】
本発明において、リン脂質とは、リン脂質混合物を意味する。上記リン脂質としては、ホスファチジン酸（ＰＡ）、ホスファチジルイノシトール（ＰＩ）等の窒素原子を含有しないリン脂質の重量が、ホスファチジルコリン（ＰＣ）、ホスファチジルエタノールアミン（ＰＥ）等の窒素原子を含有するリン脂質の重量に対して重量比 １．０以上であるものが好ましい。リン脂質の添加量・含有量は、生米に対して０．０１〜５重量％であることが好ましく、更に好ましくは０．０３〜３重量％である。０．０１重量％より少ないと目的とする効果が得られず、５重量％を越えると脂質の臭いが生じ風味に悪影響を及ぼす。
【００１２】
本発明において、汁を含む米飯食品、例えば雑炊、 粥、カレーライス等を加熱殺菌する場合、汁と米飯を別々に包装することがより好ましい。別々に包装することにより、加熱殺菌中や保存中に生じるペクチンの遊離を抑制し、本発明の効果を十分に発現することができる。
【００１３】
【発明の効果】
本発明によれば、ペクチンが、米粒表面にコーティングしているため、米の食感がふっくらとしておいしく、日本人好みの粘りがある適度な食感（グチャつかない、かたくない）を有し、更に米粒の崩れがなく、ツヤがあり好ましい外観を有する米飯食品を提供することができる。
【００１４】
となる。
【００１５】
【実施例】
以下、実施例により本発明を更に具体的に説明するが、本発明はこれらに限定されるものではない。尚、以下の例において、％は重量％を示す。
＜無菌充填白飯＞
比較例１
米１０００ｇを水洗して水切りし、水を米に対して １．３倍量加え浸漬する。１時間浸漬後炊飯し、得られた炊飯米を常法により無菌充填包装した。常温で１週間保存後、電子レンジで再加熱して、食感・外観の官能評価を行った。
実施例１
米１０００ｇを水洗して水切りし、水を米に対して １．３倍量加え１時間浸漬し、炊飯を行った。この浸漬水には、ペクチン（対生米２％、商品名：「ＳＬＯＷ ＳＥＴ １５０ ＣＩＴＲＵＳ 」雪印食品（株）、ペクチンのＤＥ６３％）を予め添加溶解しておく。得られた炊飯米を常法により無菌充填包装し、常温で１週間保存後、電子レンジで再加熱して、食感・外観の官能評価を行った。
実施例２
米１０００ｇを水洗して水切りし、水を米に対して １．３倍量加え１時間浸漬し、炊飯を行った。この浸漬水には、ペクチン（対生米２％、商品名：「ＳＬＯＷ ＳＥＴ １５０ ＣＩＴＲＵＳ 」（雪印食品（株）、ペクチンのＤＥ６３％）と糖（対生米５％、商品名：「フジオリゴＧ４」日本食品化工（株））を予め添加溶解しておく。得られた炊飯米を常法により無菌充填包装し、常温で１週間保存後、電子レンジで再加熱して、食感・外観の官能評価を行った。
これらの結果を表１に示す。
【００１６】
【表１】
ペクチンの定量は、定法に従い、ｍ−ヒドロキシジフェニル法によって行った。定量値は、測定値により米に本来含まれるペクチン量を差し引いて求めた。
官能評価 ５名の専門パネルにより行った。
食感
◎：非常にふっくらとしている
○：ふっくらとしている
△：あまりふっくらとしていない
×：全くふっくらとしていなく、グチャついたり、硬くなっている
外観
◎：非常にツヤがあり、米粒が崩れていない
○：ツヤがあり、米粒があまり崩れていない
△：ツヤが弱く、米粒が崩れている
×：ツヤがなく、米粒がボロボロに崩れている
＜冷凍ピラフ＞
比較例２
米１０００ｇを水洗して水切りし、ブイヨンを米に対して １．２倍量加え浸漬する。１時間浸漬後炊飯を行った。フライパンを火にかけ、バターで玉葱（みじん切り）３０ｇ、鶏肉（１ｃｍ角）２０ｇを炒めて具材とした。炊飯米 ２００ｇと具材を混ぜ合わせ、容器に充填した後、−４０℃で急速冷凍して冷凍ピラフを作製した。これを−２０℃で１週間保存し、フライパンで炒めて、食感・外観の官能評価を行った。
実施例３
米１０００ｇを水洗して水切りし、ブイヨンを米に対して １．２倍量加え１時間浸漬し、炊飯を行った。この浸漬水には、ペクチン（対生米３％、商品名：「Ｘ６６」雪印食品（株）、ペクチンのＤＥ３７％）とリン脂質（対生米 ０．５％、ＰＡ：ＰＣ：ＰＥ＝３：１：１）を予め添加溶解しておく。フライパンを火にかけ、バターで玉葱（みじん切り）３０ｇ、鶏肉（１ｃｍ角）２０ｇを炒めて具材とした。炊飯米 ２００ｇと具材を混ぜ合わせ、容器に充填した後、−４０℃で急速冷凍して冷凍ピラフを作製した。これを−２０℃で１週間保存し、フライパンで炒めて、食感・外観の官能評価を行った。
これらの結果を表２に示す。
【００１８】
【表２】
＜レトルト粥＞
比較例３
米１０００ｇを水洗して水切りし、水を米に対して ０．８倍量加え浸漬する。１時間浸漬後炊飯し、得られた炊飯米を４０ｇと水 １６０ｇを一緒のレトルトパウチに充填、密封した。常法に従い、 １２０℃で２０分間レトルト殺菌し、レトルト粥を得た。常温で１週間保存後、湯煎で再加熱して、食感・外観の官能評価を行った。
実施例４
米１０００ｇを水洗して水切りし、水を米に対して ０．８倍量加え浸漬する。１時間浸漬後炊飯を行った。この浸漬水には、ペクチン（対生米 ２．５％、商品名：「ＬＭ７０ＮＨ」雪印食品（株）、ペクチンのＤＥ４５％）とコハク酸モノグリセリド（対生米 ０．３％、商品名：「ステップＳＳ」（花王（株））を予め添加溶解しておく。得られた米飯４０ｇと水 １６０ｇを一緒のレトルトパウチに充填、密封した。常法に従い、 １２０℃で２０分間レトルト殺菌し、レトルト粥を得た。常温で１週間保存後、湯煎で再加熱して、食感・外観の官能評価を行った。
実施例５
米１０００ｇを水洗して水切りし、水を米に対して ０．８倍量加え浸漬する。１時間浸漬後炊飯を行った。この浸漬水には、ペクチン（対生米 ２．５％、商品名：「ＬＭ７０ＮＨ」雪印食品（株）、ペクチンのＤＥ４５％）とコハク酸モノグリセリド（対生米 ０．３％、商品名：「ステップＳＳ」花王（株））を予め添加溶解しておく。得られた米飯４０ｇと水 １６０ｇを別々のレトルトパウチに充填、密封した。常法に従い、 １２０℃で２０分間レトルト殺菌し、レトルト粥を得た。常温で１週間保存後、湯煎で再加熱して、食感・外観の官能評価を行った。
これらの結果を表３に示す。
【００２０】
【表３】
BACKGROUND OF THE INVENTION
The present invention relates to cooked rice food and a method for producing the same. More specifically, the present invention relates to a cooked rice food that has a delicious and soft rice texture, does not collapse rice grains, has a gloss, and has a preferable appearance.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, the growth of cooked rice foods has been remarkable due to changes in consumer lifestyles and development of processing technologies such as rice cooking technology, sterilization technology, and freezing technology. For example, various types of cooked rice foods such as frozen pilaf, retort cake, rice balls, lunch boxes, and aseptic packaged white rice are commercially available.
These cooked rice foods cause a loss of shape of rice grains, adhesion between rice grains, a decrease in texture, and the like during processing and storage, thereby significantly reducing the commercial value.
In order to suppress such a decrease in texture and appearance, many methods have been studied. For example, a method using both an enzyme and cyclodextrin (Japanese Patent Laid-Open No. 58-86050), a method using gelatin (Japanese Patent Laid-Open No. 61-219346), and a method of dehydrating under reduced pressure during the process (Japanese Patent Laid-Open No. 62-244356). No. 1), a method of adding monoglyceride (JP-A-3-61459), a method using water-soluble hemicellulose (JP-A-6-121647), a method using trehalose (JP-A-7-147916), etc. Is mentioned.
However, in the above method, there is a problem that the improvement effect is insufficient, the quality of the cooked rice food is deteriorated in terms of flavor, coloring, physical properties, etc., and the process becomes complicated. Currently.
[0003]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors have found that the addition of pectin is extremely effective, and the addition of pectin makes the texture of rice fluffy, the rice grains do not collapse, and is glossy and preferable. The present inventors have found that a cooked rice food having an appearance can be obtained, and have completed the present invention.
That is, the present invention contains 0.1 to 10% by weight of pectin having an esterification degree of 30 to 75% and 0.1 to 10% by weight of sugar and / or sugar alcohol having a polymerization degree of 2 to 10 with respect to raw rice. Retort cooked rice food.
[0004]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
In the present invention, cooked rice food means food made from cooked rice. Specifically, for example, white rice, red rice, mixed rice, sushi rice, bento, rice balls, chirashi sushi, rice cakes, fried rice, pilaf, curry rice, doria, risotto, rice cakes, rice cooked, tea pickles, etc., chilled, frozen products However, it is not limited to these.
Moreover, in this invention, the raw material rice used as the raw material of cooked rice food will not be specifically limited if it belongs to the genus of rice (Oryza), and the brand is not ask | required. For example, popular Koshihikari, Sasanishiki, Nipponbare, Hoonen Wase, etc. may be used.
[0005]
The pectin used in the present invention is present in a very large number of plants such as fruits and vegetables, and is a constituent component or intermediate layer component in plant tissue, mainly composed of galacturonic acid, arabinose, rhamnose, galactose. Contains neutral sugar. The main chain of pectin is formed by α-1,4 bonding of D-galacturonic acid. The carboxyl group of galacturonic acid is partially esterified, and the secondary alcohol group may be acetylated.
The degree of esterification (DE) of pectin is represented by the following formula, and a high ester is called high methoxyl pectin (DE ≧ 50%) and a low ester is called low methoxyl pectin (DE <50%). The DE of the pectin used in the present invention is preferably 15 to 85%, more preferably 30 to 75%.
[0006]
[Expression 1]
In the present invention, the origin of pectin does not matter. For example, a product purified according to the method described in “Nutrition and Food” (Vol. 28, No. 7, 395, 1975) or a commercially available product of pectin may be used. Usually, pectin commercial products are produced from apple pomace or citrus peel.
[0008]
In the present invention, the addition time of pectin may be before cooking rice or after cooking rice as long as it is after washing rice. That is, it is not good before washing rice because it is washed away by washing rice.
Generally, cooked rice foods are manufactured by the following processes, for example.
(1) Washing of raw rice (2) Water absorption (3) Heat treatment (3) Heat treatment is (a) When cooking and sterilization (strong heat treatment) and (b) When cooking rice (weak heat treatment) It is divided into. As for (b), not only is it shipped as it is, but also aseptic filling, microwave sterilization, retort treatment, high temperature and short time sterilization, freezing treatment, etc. may be performed. The present invention can be applied to any of these cases.
In the present invention, the addition of pectin may be performed at the stage of (2) or (3). From the viewpoint of simplicity, by adding and dissolving pectin in water at the time of water absorption of (2), The method of adding is preferable (the same applies when a saccharide or the like described later is used in combination).
The addition amount / content of pectin is preferably 0.1 to 10% by weight, more preferably 0.2 to 5% by weight, based on the raw rice. If the amount is less than 0.1% by weight, the intended effect cannot be obtained, and if it exceeds 10% by weight, roughness occurs and the texture is adversely affected. The added amount / content of pectin defined in the present invention is obtained by subtracting the amount of pectin originally contained in rice from the actual measured value of cooked rice food.
[0009]
In the present invention, it is preferable to add or contain any one or more of saccharides, phospholipids and monoglycerides in addition to pectin.
In the present invention, as the saccharide, a saccharide having a polymerization degree of 2 to 10 and / or its sugar alcohol is preferably used. For example, trehalose, isomaltotriose, reduced maltotetraose, maltopentitol and the like are preferable. The content / addition amount of saccharides is preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight, based on the raw rice. If it is less than 0.1% by weight, the intended effect cannot be obtained, and if it exceeds 10% by weight, sweetness is produced and the flavor is adversely affected.
[0010]
In the present invention, monoglyceride means esters and derivatives of fatty acids having 10 to 14 carbon atoms and glycerin or polyglycerin, such as monooleic acid glycerin ester, monobehenic acid polyglycerin ester, acetic acid monostearic acid glycerin ester. Etc. Of these, organic acid mono-fatty acid glycerin ester is preferred. The amount and content of monoglyceride is preferably 0.01 to 5% by weight, more preferably 0.03 to 3% by weight, based on the raw rice. If the amount is less than 0.01% by weight, the intended effect cannot be obtained, and if it exceeds 5% by weight, the odor of lipid is produced and the flavor is adversely affected.
[0011]
In the present invention, phospholipid means a phospholipid mixture. Examples of the phospholipid include phospholipids containing a nitrogen atom such as phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in which the weight of the phospholipid containing no nitrogen atom such as phosphatidic acid (PA) or phosphatidylinositol (PI) is used. Those having a weight ratio of 1.0 or more with respect to the weight of The addition amount / content of phospholipid is preferably 0.01 to 5% by weight, more preferably 0.03 to 3% by weight, based on the raw rice. If the amount is less than 0.01% by weight, the intended effect cannot be obtained, and if it exceeds 5% by weight, the odor of lipid is produced and the flavor is adversely affected.
[0012]
In the present invention, when cooked rice food containing soup, such as miscellaneous cooking, rice cake, curry rice, etc., is heat-sterilized, it is more preferable to package the soup and cooked rice separately. By separately packaging, the release of pectin that occurs during heat sterilization and storage can be suppressed, and the effects of the present invention can be sufficiently exhibited.
[0013]
【The invention's effect】
According to the present invention, since the pectin is coated on the surface of the grain of rice, the texture of the rice is delicious and fluffy, and has an appropriate texture that is sticky to the taste of the Japanese (not messy, not hard) Further, a cooked rice food having a favorable appearance and no gloss of rice grains can be provided.
[0014]
It becomes.
[0015]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto. In the following examples,% indicates% by weight.
<Aseptic filling white rice>
Comparative Example 1
Wash 1000g of rice with water, add 1.3 times the amount of water to the rice and immerse. After soaking for 1 hour, the rice was cooked, and the resulting cooked rice was aseptically packed in a conventional manner. After storage at room temperature for 1 week, it was reheated in a microwave oven and subjected to sensory evaluation of texture and appearance.
Example 1
The rice 1000g was washed with water, drained, added 1.3 times the amount of water to the rice, soaked for 1 hour, and cooked. In this immersion water, pectin (2% to fresh rice, trade name: “SLOW SET 150 CITRUS”, Snow Brand Foods Co., Ltd., DE 63% of pectin) is added and dissolved in advance. The obtained cooked rice was aseptically packed in a conventional manner, stored at room temperature for 1 week, and then reheated in a microwave oven for sensory evaluation of texture and appearance.
Example 2
The rice 1000g was washed with water, drained, added 1.3 times the amount of water to the rice, soaked for 1 hour, and cooked. This immersion water contains pectin (2% raw rice, trade name: “SLOW SET 150 CITRUS” (Snow Brand Foods Co., Ltd., 63% pectin) and sugar (5% fresh rice, trade name: “Fuji Oligo G4” Japan) Food Cooker Co., Ltd. is added and dissolved in advance.The obtained cooked rice is aseptically packed and packed in a conventional manner, stored at room temperature for 1 week, reheated in a microwave oven, and sensory evaluation of texture and appearance Went.
These results are shown in Table 1.
[0016]
[Table 1]
Pectin was quantified by the m-hydroxydiphenyl method according to a conventional method. The quantitative value was obtained by subtracting the amount of pectin originally contained in the rice from the measured value.
Sensory evaluation It was conducted by a panel of 5 experts.
Texture ◎: Very fluffy ○: Fluffy △: Not very fluffy ×: Not plump at all, ugly or hardened appearance ◎: Very glossy, rice grains do not collapse ○: There is gloss and the rice grains are not collapsed very much. Δ: The gloss is weak and the rice grains are broken. ×: There is no gloss and the rice grains are broken into pieces. <Frozen pilaf>
Comparative Example 2
Wash 1000g of rice, drain it, and add 1.2 times the amount of bouillon to the rice. Cooking was performed after immersion for 1 hour. The frying pan was set on fire and 30 g of onion (chopped) and 20 g of chicken (1 cm square) were stir-fried with butter. 200 g of cooked rice and ingredients were mixed and filled into a container, and then rapidly frozen at −40 ° C. to prepare a frozen pilaf. This was stored at −20 ° C. for 1 week, fried in a frying pan, and subjected to sensory evaluation of texture and appearance.
Example 3
The rice 1000g was washed with water and drained, and 1.2 times the amount of bouillon was added to the rice and immersed for 1 hour to cook rice. In this immersion water, pectin (3% to fresh rice, trade name: “X66” Snow Brand Foods Co., Ltd., DE 37% pectin) and phospholipid (0.5% to fresh rice, PA: PC: PE = 3: 1) 1) is added and dissolved in advance. The frying pan was set on fire and 30 g of onion (chopped) and 20 g of chicken (1 cm square) were fried with butter to prepare ingredients. 200 g of cooked rice and ingredients were mixed and filled into a container, and then rapidly frozen at −40 ° C. to prepare a frozen pilaf. This was stored at −20 ° C. for 1 week, fried in a frying pan, and subjected to sensory evaluation of texture and appearance.
These results are shown in Table 2.
[0018]
[Table 2]
<Retort bowl>
Comparative Example 3
Wash 1000g of rice, drain it, add 0.8 times the amount of water to the rice and immerse. After immersion for 1 hour, rice was cooked, and 40 g of the obtained cooked rice and 160 g of water were filled in a retort pouch together and sealed. According to a conventional method, retort sterilization was performed at 120 ° C. for 20 minutes to obtain a retort cake. After storage for 1 week at room temperature, it was reheated in a hot water bath and subjected to sensory evaluation of texture and appearance.
Example 4
Wash 1000g of rice, drain it, add 0.8 times the amount of water to the rice and immerse. Cooking was performed after immersion for 1 hour. In this immersion water, pectin (2.5% fresh rice, trade name: “LM70NH” Snow Brand Foods, DE 45% pectin) and monoglyceride succinate (0.3% fresh rice, trade name: “Step SS” (Kao Co., Ltd.) was added and dissolved in advance. 40 g of the obtained cooked rice and 160 g of water were filled and sealed in a retort pouch together, and sterilized by retort at 120 ° C. for 20 minutes according to a conventional method. After storage at room temperature for 1 week, it was reheated in a hot water bath and subjected to sensory evaluation of texture and appearance.
Example 5
Wash 1000g of rice, drain it, add 0.8 times the amount of water to the rice and immerse. Cooking was performed after immersion for 1 hour. In this immersion water, pectin (2.5% fresh rice, trade name: “LM70NH” Snow Brand Foods, DE 45% pectin) and monoglyceride succinate (0.3% fresh rice, trade name: “Step SS” "Kao Co., Ltd.) is added and dissolved in advance. 40 g of the obtained cooked rice and 160 g of water were filled in separate retort pouches and sealed. According to a conventional method, retort sterilization was performed at 120 ° C. for 20 minutes to obtain a retort cake. After storage for 1 week at room temperature, it was reheated in a hot water bath and subjected to sensory evaluation of texture and appearance.
These results are shown in Table 3.
[0020]
[Table 3]
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13127197A JP3629122B2 (en) | 1997-05-21 | 1997-05-21 | Cooked rice food and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13127197A JP3629122B2 (en) | 1997-05-21 | 1997-05-21 | Cooked rice food and production method thereof |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004258482A Division JP3782431B2 (en) | 2004-09-06 | 2004-09-06 | Cooked rice food and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10313800A JPH10313800A (en) | 1998-12-02 |
| JP3629122B2 true JP3629122B2 (en) | 2005-03-16 |
Family
ID=15054037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13127197A Expired - Fee Related JP3629122B2 (en) | 1997-05-21 | 1997-05-21 | Cooked rice food and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3629122B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100405926C (en) * | 2002-10-29 | 2008-07-30 | 不二制油株式会社 | Quality-improving agent for processed cereal foods and processed cereal food using the same |
| JP4921830B2 (en) * | 2005-04-01 | 2012-04-25 | 昭和産業株式会社 | Method for improving shape retention of food and drink |
| JP4546419B2 (en) * | 2006-05-16 | 2010-09-15 | 株式会社Ｊ−オイルミルズ | Dishes agent for cooked rice |
-
1997
- 1997-05-21 JP JP13127197A patent/JP3629122B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10313800A (en) | 1998-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2040438C (en) | Shelf-stable rice products and processes for their production | |
| JP2002505581A (en) | How to make dehydrated potato products using microwaves | |
| JPH11509737A (en) | Method for producing corn martha snack food product without triglyceride fat | |
| JPS6113788B2 (en) | ||
| EP0275717A1 (en) | Acidified pasta salad | |
| JPH10215840A (en) | Coated food | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| JP3629122B2 (en) | Cooked rice food and production method thereof | |
| KR101915611B1 (en) | Fried dried pollack sundae and process for production thereof | |
| JP3782431B2 (en) | Cooked rice food and production method thereof | |
| JP2019141040A (en) | Production method of cooked rice | |
| AU2002334080B2 (en) | Method of preparing a potato based food product | |
| JP4768702B2 (en) | Method for producing containerized instant risotto | |
| JP5565616B2 (en) | Cooked rice suitable for preservation, cooked rice production method, and cooked rice processing improver used therefor | |
| KR102585226B1 (en) | Method for producing frozen Gimbap including material for diet | |
| US3539362A (en) | Process for preparing vacuum packed fried foods | |
| JP5043875B2 (en) | Method for producing containerized instant risotto | |
| AU2002334080A1 (en) | Method of preparing a potato based food product | |
| JPH09173001A (en) | Coating material for 'tempura', 'tempura' coated therewith and its production | |
| JPH09252751A (en) | Retort food | |
| WO2021246503A1 (en) | Method for producing vegetable-containing sauce | |
| JPH0533014B2 (en) | ||
| JPS61158755A (en) | Preparation of cooked rice | |
| JPH0494654A (en) | Production of frozen boiled rice | |
| CN115669869A (en) | Convenient self-heating tiger skin chicken claw and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040706 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040901 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040906 |
|
| A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20041012 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20041207 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20041210 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20071217 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081217 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081217 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091217 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091217 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101217 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101217 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111217 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111217 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121217 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121217 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131217 Year of fee payment: 9 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |