JP3643060B2 - Soft rice - Google Patents
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- JP3643060B2 JP3643060B2 JP2001251811A JP2001251811A JP3643060B2 JP 3643060 B2 JP3643060 B2 JP 3643060B2 JP 2001251811 A JP2001251811 A JP 2001251811A JP 2001251811 A JP2001251811 A JP 2001251811A JP 3643060 B2 JP3643060 B2 JP 3643060B2
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- rice
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- soft
- soft rice
- reduced starch
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Landscapes
- Cereal-Derived Products (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、製造直後並びに保存後においても全体の食感が糊っぽくなく、また水っぽくない等、軟飯として好ましい食感を有し、更に食味及び外観に優れた軟飯に関する。特に、本発明は、１００℃以上の過激な温度条件で製する加圧加熱処理されてある軟飯に好適である。
【０００２】
【従来の技術】
軟飯とは、炊飯米より水分を多めにして軟らかく炊きあげたものであり、その状態は炊飯米とお粥の中間的状態を示す。軟飯は、病人食やベビーフード用の米飯として一般的に利用されているが、さらに、近年、高齢化に伴い咀嚼・嚥下機能が低下した高齢者が増加しており、このような高齢者は、通常の炊飯米の場合、十分に咀嚼することが出来ず、一方お粥の場合は、水っぽいために誤嚥を起こすことがあり、いずれにせよ喫食することが難しいことから、軟飯の需要が増している。
【０００３】
軟飯を家庭で製する場合は、従来、鍋で製していたために美味しく炊きあげるには熟練を要したが、最近は、炊飯器にその機能が付されていることから、簡単に炊くことが出来るようになった。しかし、このように家庭で製した軟飯は、通常、出来立てのものを直ちに喫食するので、その食感は糊っぽくないが、喫食するまでに時間が経過した場合は、その間に、軟飯中の米粒に吸収されていない水分が時間の経過と共に米粒に吸収され、その結果、軟飯全体の食感が糊っぽく不味であるという問題があった。
【０００４】
また、軟飯を工業的に製する場合は、ガス、電気、蒸気等の熱源を用いて一旦軟飯を炊飯した後、これをクリーンルームやクリーンブース内等で容器に無菌的に充填する方法、あるいは洗浄処理を行なった洗米又は無洗米を炊き水と共にレトルトパウチ等の耐熱性容器に充填後、１００℃以上の温度で加圧加熱処理して軟飯を製すると共に殺菌を行なう方法等がある。そして、工業的に製した軟飯は、電子レンジあるいは加熱水浴中で再加熱を行ない喫食に供される。
【０００５】
しかしながら、いずれの工業的方法により製した軟飯も、製品の流通等、製造から喫食するまでに時間が経過していること、また工業的に製した軟飯は再加熱して喫食することから、喫食のときの食感が糊っぽく不味であるという問題があった。
特に、１００℃以上の温度で加圧加熱処理して製する方法は、殺菌も兼ねていることから工業的製造法としては好ましいが、１００℃以上と過激な温度条件で製するため製造直後の製品であってもその食感が糊っぽいという問題があった。
【０００６】
一方、特公昭４９−１７５８１号公報には、軟飯ではないが、１００℃以上の温度で加圧加熱処理した通常の米飯の製造方法が提案されている。前記公報には、有機酸を用いることで加熱操作中の米粒からの過剰な澱粉の流出を防止し、不快なべたつきのないふっくらした米飯缶詰が得られることが開示されている。
しかし、軟飯に有機酸を単に応用しただけでは、米粒の食感が固く、また全体の食感も水っぽいという欠点を有していた。
【０００７】
【発明が解決しようとする課題】
そこで本発明の目的は、加圧加熱処理等の過激な温度条件で製した軟飯であっても、製造直後並びに保存後の全体の食感が糊っぽくなく、水っぽくない等、軟飯として好ましい食感を有し、更に食味及び外観に優れた軟飯を提供することである。
【０００８】
【課題を解決するための手段】
本発明者らは、上記の目的を達成すべく、糖類で炊き水の水分活性を下げることにより、米粒に対し炊き水が適度に浸透し難くなり、軟飯として好ましい食感になるではないかと考え、種々の糖類について鋭意研究を重ねた結果、本発明を完成するに至った。すなわち、本発明は、（１） 全体の堅さが１×１０3〜５×１０3Ｎ／ｍ2である軟飯において、平均分子量１５００以上の還元澱粉糖化物を配合している軟飯、（２） 還元澱粉糖化物の配合量が全体に対し０．５〜５％である（１）の軟飯、（３） 有機酸が加配されている（１）又は（２）の軟飯、（４） 有機酸がクエン酸である（３）の軟飯、（５） 有機酸の配合量が全体に対し０．００５〜０．０４％である（３）又は（４）の軟飯。（６） １００℃以上で加圧加熱処理されてある（１）乃至（５）のいずれかの軟飯、である。
【０００９】
【発明の実施の形態】
以下本発明を説明する。なお、本発明において、特に規定していない限り、「％」は「質量％」、「部」は「質量部」を意味する。
まず、本発明の軟飯とは、上述したとおり炊飯米より水分を多めにして軟らかくなるように製したもので、その状態が炊飯米とお粥の中間的状態を示すものをいう。このような軟飯は、通常、全体の堅さが１×１０３〜５×１０３Ｎ／ｍ２の範囲であり、本発明も同様な堅さを有するものである。
なお、前記堅さの値は、軟飯を直径４０ｍｍの円柱容器に高さ１５ｍｍとなるように充填し、これを直径２０ｍｍの円柱状のプランジャーを設置したクリープメータ（ＲＥ−３３０５（株）山電製）を用いて、圧縮速度が１０ｍｍ／ｓｅｃ、クリアランスが５ｍｍ、かつ品温が２０±２℃の測定条件で、直線運動による物質の圧縮応力を測定した値である。
【００１０】
本発明の軟飯は、平均分子量７５０以上の還元澱粉糖化物を配合したものである。ここで、還元澱粉糖化物とは、澱粉を酵素等で加水分解して得られた糖化物に水素を添加して糖化物中のカルボニル基を水酸基に還元したものであり、様々な重合度のグルコースを骨格とする糖アルコールの混合糖質である。市販されている還元澱粉糖化物は、その平均分子量が主に２００〜９０００程度のものであるが、本発明では、これらの還元澱粉糖化物の内、平均分子量が７５０以上のものを用いる必要があり、平均分子量が１５００以上の還元澱粉糖化物が好ましい。後述の試験例で示しているとおり平均分子量が７５０以上の還元澱粉糖化物を配合した場合は、過激な温度条件である１００℃以上の温度で加圧加熱処理を施して製した軟飯であっても、製造直後並びに保存後の全体の食感が糊っぽくなく、還元澱粉糖化物由来の甘味も比較的感じることなく、外観も略白色を呈していることから、食味、食感及び外観とも好ましく、本発明は、１００℃以上で加圧加熱処理されてある軟飯に好適である。
【００１１】
これに対し、平均分子量が７５０未満の還元澱粉糖化物を配合した場合は、保存後の全体の食感が糊っぽくなり、更に１００℃以上で加圧加熱処理を施して製した軟飯では、製造直後においても糊っぽい食感となり好ましくない。また食味においても、還元澱粉糖化物の甘味が感じられ米本来の食味に欠け好ましくない。
【００１２】
また、非還元型の澱粉糖化物を配合した場合では、平均分子量が７５０以上であっても、保存後の全体の食感が糊っぽく、また、外観がやや褐色となり商品価値を損ない好ましくない。
なお、還元澱粉糖化物の平均分子量は、高速液体クロマトグラフィー（カラム：ＣＫ０２ＡＳ三菱化成（株）製、温度：８０℃、溶離液：蒸留水、流速：１．０ｍｌ／ｍｉｎ、検出器：示差屈折計）に供し、１〜２０糖類に相当する成分を分離し、分離できない２０糖相当以上の高分子成分は便宜上２０糖類に含めてその組成から計算で求めた値である。但し、２０糖以上の割合が６０％以上のものについては、分子量１０，０００分画のウルトラフィルター（ＵＦＰ−１ＴＧＣ２４ミリポア製）でろ過し、ろ過によって通過しない成分は分子量を便宜上１０，０００（６２糖類）と見なして、ろ過前の組成を補正して求めた値である。
【００１３】
本発明に使用する平均分子量７５０以上の還元澱粉糖化物の配合量は、０．５〜５％が好ましく、１〜５％がさらに好ましい。０．５％より少ないと糊っぽさを十分に抑えることが難しく、一方、５％より多いと全体の食感がやや水っぽくなり、食味も還元澱粉糖化物の甘味が感じられ好ましくない。
【００１４】
本発明において加圧加熱処理とは、一般的に「レトルト処理」と称されることであり、耐熱性容器に充填した製品を品温上昇に伴う製品の内圧で容器が破損しないように加圧しながら１００℃〜１４０℃程度の蒸気又は熱水で１０〜６０分間加熱し、少なくともＦ０値＝４以上となるように処理することである。
Ｆ０値とは、１００℃以上で処理した熱量の総和を表す指標であり、前記Ｆ０値＝４とは、１２１℃の品温で４分間処理したことに相当する。
【００１５】
本発明は、平均分子量７５０以上の還元澱粉糖化物を配合したものであるが、更に有機酸を加配すると、全体の食感がより糊っぽくなくなり、また外観もより白くなり好ましい。使用する有機酸としては、食用に供するものであれば特に限定するものではないが、例えば、クエン酸、酒石酸、リンゴ酸、フマル酸、コハク酸、グルコン酸、乳酸、アジピン酸、フィチン酸、アスコルビン酸等、あるいはこれらの混合物等が挙げられる。特に、クエン酸は、他の有機酸に比べ軟飯の食味に影響し難いことから好ましい。有機酸の配合量としては、０．００５〜０．０４％が好ましく、０．００５〜０．０３％がさらに好ましい。０．００５％未満の場合は、配合したとしても、上述した効果が得られ難く経済的でない。一方、０．０４％より多い場合は、得られる軟飯の食味が酸味を呈し好ましくない。
【００１６】
次に、本発明の軟飯の代表的な製造方法として炊飯による方法と加圧加熱処理による方法について説明する。但し、本発明は、これに限定されるものではない。
［炊飯による方法］
精白米を常法に則り洗浄した洗浄米、又は市販の無洗米を準備する。この洗浄米又は無洗米を、平均分子量７５０以上の還元澱粉糖化物を含有した浸漬水、さらに好ましくは前記還元澱粉糖化物と有機酸を含有した浸漬水に約１０〜６０分間浸漬する。そして、浸漬水をそのまま炊き水として利用し、ガス、電気、蒸気等の熱源を用いて常法により炊飯する。
なお、還元澱粉糖化物の含有量は、最終製品に対し好ましくは０．５〜５％、さらに好ましくは１〜５％となるように浸漬水に含有させると良く、有機酸の含有量は、最終製品に対し好ましくは０．００５〜０．０４％、さらに好ましくは０．００５〜０．０３％となるように浸漬水に含有させると良い。また洗浄前の精白米又は無洗米と浸漬水との割合は、その総和を１００部とした場合、精白米又は無洗米１０〜１５部に対し浸漬水を９０〜８５部とすると良い。
【００１７】
このようにして得られた軟飯は、家庭では、そのまま喫食されるが、工業的に製する軟飯の場合は、炊飯した後、軟飯を約６０℃以上のうちに、米国航空宇宙局（ＮＡＳＡ）の規格でクラス１００〜クラス１００００程度のクリーンルームやクリーンブース内等の無菌設備中で容器に無菌的に充填・密封し、そして室温まで冷却して製する。
【００１８】
［加圧加熱処理による方法］
上述した炊飯による方法と同様に精白米を常法に則り洗浄した洗浄米、又は市販の無洗米を準備する。この洗浄米又は無洗米を、平均分子量７５０以上の還元澱粉糖化物を含有した炊き水、さらに好ましくは前記還元澱粉糖化物及び有機酸を含有した炊き水と共にレトルトパウチ等の耐熱性容器に充填し密封する。次に、この密封したものを加圧しながら１００〜１４０℃程度の蒸気又は熱水で１０〜６０分間加熱し、少なくともＦ０値＝４以上となるように加圧加熱処理して軟飯を製すると共に殺菌を行なう。そして、加圧加熱処理した製品を室温まで冷却し軟飯を製する。
なお、炊き水中の還元澱粉糖化物及び有機酸の含有量、並びに洗浄前の精白米又は無洗米と炊き水との割合は、上述した炊飯による方法における浸漬水中の含有量、並びに精白米又は無洗米と浸漬水との割合と同様にすると良い。
【００１９】
また、本発明の軟飯には、本発明の効果を損なわない範囲で、各種具材や調味料を配合させても良く、具材の大きさとしては、咀嚼・嚥下機能が低下した高齢者の方も喫食しやすいように、略立方体、略球形あるいは不定形な塊状の場合は２〜１５ｍｍ、偏平状あるいは細長いものの場合は最も長い部分が２５ｍｍ以下とすることが好ましい。
【００２０】
【作用】
本発明の軟飯が、如何なる理由により、製造直後並びに保存後においても全体の食感が糊っぽくなく、また水っぽくない等、軟飯として好ましい食感を有し、更に食味及び外観に優れたものになるのかは定かではないが、本発明に配合している澱粉糖化物は、還元型で、且つ高分子であることから、非還元型のものに比べ水への親和性に優れ、その結果、米粒に対し炊き水が適度に浸透し難くなり、軟飯として好ましい食感を有したのではないかと推察される。また、還元型であることから、米粒中の蛋白質ともメイラード反応を起こし難く、高分子で甘味も少ないいことから、食味及び外観に優れたものが得られたのではないかと推察される。更に、本発明は、有機酸を併用することで、より好ましい食感となるが、これは、米粒からの過剰な澱粉の流出を防止する有機酸の作用と、上述した炊き水を適度に浸透し難くさせる還元澱粉糖化物の作用とが、米粒にバランス良くはたらき、より好ましい食感を有した軟飯が得られたのではないかと推察される。
【００２１】
次に、本発明を実施例及び試験例に基づき、さらに詳細に説明する。なお、本発明はこれらに限定されるものではない。
【００２２】
【実施例】
［実施例１］
下記の配合割合に従って、無洗米１２００ｇと、還元澱粉糖化物（ＰＯ−１２、平均分子量約２０００、東和化成工業（株）製）４００ｇ及びクエン酸１ｇを含有した炊き水８８００ｇとを準備した。そして、耐熱性を有する１５０ｍｌ容量のレトルトパウチに無洗米１８ｇ及び炊き水１３２ｇを充填・密封した。次に、この密封品を１２１℃の熱水中で３０分間加圧加熱処理（Ｆ０値＝約１７）を行なった後、品温が３０℃以下となるまで冷却し、軟飯を製した。
得られた軟飯は、上述した方法で堅さを測定したところ２×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を電子レンジ（５００Ｗ）で１分間温め、その状態を評価したところ、軟飯として好ましい食感を有し、食味及び外観も問題ないものであった。
【００２３】
無洗米 １２％
還元澱粉糖化物 ４％
クエン酸 ０．０１％
清水 残余
――――――――――――――――
合計 １００％
【００２４】
［実施例２］
実施例１においてクエン酸を除き、その減少分を清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた軟飯は、堅さが２×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を実施例１と同様な方法で温め、その状態を評価したところ、軟飯として好ましい食感を有し、食味及び外観も問題ないものであった。
【００２５】
［実施例３］
下記の配合割合に従って、無洗米１２００ｇ及び５ｍｍダイス状の水煮筍２００ｇと、還元澱粉糖化物（ＰＯ−１２、平均分子量約２０００、東和化成工業（株）製）４００ｇ、食塩５ｇ及びクエン酸１ｇを含有した炊き水８６００ｇとを準備した。そして、耐熱性を有する１５０ｍｌ容量のレトルトパウチに無洗米１８ｇ、水煮筍３ｇ及び炊き水１２９ｇを充填し密封した。次に、この密封品を１２１℃の熱水中で３０分間加圧加熱処理（Ｆ０値＝約１７）を行なった後、品温が３０℃以下となるまで冷却し、軟飯を製した。
得られた軟飯は、堅さが３×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を実施例１と同様な方法で温め、その状態を評価したところ、軟飯として好ましい食感を有し、食味及び外観も問題ないものであった。
【００２６】
無洗米 １２％
還元澱粉糖化物 ４％
水煮筍（５ｍｍダイス） ２％
食塩 ０．０５％
クエン酸 ０．０１％
清水 残余
――――――――――――――――
合計 １００％
【００２７】
［比較例１］
実施例１において還元澱粉糖化物及びクエン酸を除き、その減少分を清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた軟飯は、堅さが１×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を実施例１と同様な方法で温め、その状態を評価したところ、食味及び外観は問題ないものの、糊っぽい食感を有していた。
【００２８】
［比較例２］
実施例１において還元澱粉糖化物を除き、その減少分を清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた軟飯は、堅さが２×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を実施例１と同様な方法で温め、その状態を評価したところ、食味及び外観は問題ないものの、米粒の食感が固く、全体の食感も水っぽいものであった。
【００２９】
［比較例３］
実施例１において還元澱粉糖化物に換えて非還元型の澱粉糖化物（パインデックス＃１００、平均分子量１５００以上、松谷化学工業（株）製）を配合し、またクエン酸を除き、その減少分を清水で補正した以外は、実施例1と同様な方法で軟飯を製した。
得られた軟飯は、堅さが２×１０３Ｎ／ｍ２であった。さらに、得られた軟飯を実施例１と同様な方法で温め、その状態を評価したところ、食味は問題ないものの、糊っぽい食感を有し、外観もやや褐色を呈していた。
【試験例】
［試験例１］
実施例１〜２及び比較例１〜３で得られた軟飯の製造直後並びに室温で１週間保存した後の食味、食感及び外観に付いて詳細に評価した。
なお、評価に当たり、それぞれの軟飯を電子レンジ（５００Ｗ）で１分間温めて評価を行なった。
【００３０】
【表１】
［食感］
◎：食感が糊っぽくなく、また水っぽくなく、非常に好ましい。
○：食感が若干糊っぽいが問題とならない程度である。
△：食感がやや糊っぽい、あるいはやや水っぽい。
×：食感が糊っぽい、あるいは水っぽく、好ましくない。
［食味］
◎：澱粉糖化物の甘味及び／又は有機酸の酸味も殆ど感じられない。
○：澱粉糖化物の甘味及び／又は有機酸の酸味が若干感じられるが問題とならない程度である。
△：澱粉糖化物の甘味及び／又は有機酸の酸味がやや感じられる。
×：澱粉糖化物の甘味及び／又は有機酸の酸味が感じられる。
［外観］
◎：白色である。
○：略白色である。
△：やや褐色である。
×：褐色である。
［総合評価］
◎：各項目の評価結果が、「◎」又は「○」であり、「◎」が４項目以上のもの
○：各項目の評価結果が、「◎」又は「○」であり、「◎」が４項目未満のもの
△：総合評価が「◎」、「○」又は「×」以外のもの
×：評価結果に「×」があるもの
【００３２】
表１より、還元澱粉糖化物を配合した実施例１及び２は、製造直後並びに保存後においても全体の食感が糊っぽくなく、また水っぽくなく、軟飯として好ましい食感を有し、更に食味及び外観も優れていた。特に、還元澱粉糖化物と有機酸を配合した実施例１は、いずれの評価結果も、「◎」で好ましかった。
これに対し、還元澱粉糖化物及び有機酸を配合していない比較例１は、食感が糊っぽく、有機酸のみを配合した比較例２は、食感が水っぽく好ましくなかった。また、平均分子量７５０以上の非還元型の澱粉糖化物を配合した比較例３は、食感も糊っぽく、外観もやや褐色を呈し好ましくなかった。
【００３３】
［試験例２］
実施例１において、表２に示す平均分子量を有する還元澱粉糖化物に置き換えて、実施例１と同様な方法で軟飯を製した。
得られた各軟飯を、試験例１と同様な方法で製造直後並びに室温で１週間保存した後の食味、食感及び外観に付いて評価した。
用いた還元澱粉糖化物はいずれも東和化成工業（株）製であり、平均分子量３０００のものは「ＰＯ−１０」、平均分子量２０００のものは「ＰＯ−１２」、平均分子量８００のものは「ＰＯ−２０」、平均分子量６００のものは「ＰＯ−３０」及び平均分子量４００のものは「ＰＯ−４０」を用いた。
【００３４】
【表２】
表２より、平均分子量７５０以上の還元澱粉糖化物を配合した軟飯は、製造直後並びに保存後においても糊っぽくなく、軟飯として好ましい食感を有し、還元澱粉糖化物の甘味も問題とならない程度であった。特に、平均分子量１５００以上の還元澱粉糖化物を配合した軟飯は、食味及び食感がより優れていた。
これに対し、平均分子量７５０未満のものを配合した軟飯は、糊っぽい食感を有し、食味も平均分子量が低いほど甘く感じられ好ましくなかった。
【００３６】
［試験例３］
実施例１において還元澱粉糖化物の配合量を表３に示す配合量に変えて、その減少分又は増加分は清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた各軟飯を、試験例１と同様な方法で製造直後並びに室温で１週間保存した後の食味、食感及び外観に付いて評価した。
【００３７】
【表３】
表３より、還元澱粉糖化物の配合量としては、０．５〜５％の範囲が得られた軟飯の食感及び食味において、糊っぽくなく、甘味も感じられず好ましかった。特に、１〜５％配合した軟飯は、より糊っぽくなく好ましかった。
【００３９】
［試験例４］
実施例１においてクエン酸の配合量を表４に示す配合量に変えて、その減少分又は増加分は清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた各軟飯を、試験例１と同様な方法で製造直後並びに室温で１週間保存した後の食味、食感及び外観に付いて評価した。
【００４０】
【表４】
表４より、有機酸の配合量としては、０．００５〜０．０４％の範囲が得られた軟飯の食感及び外観において、より糊っぽくなく、外観も白色を呈し好ましかった。特に、０．００５〜０．０３％配合した軟飯は、有機酸の酸味が殆ど感じられずより好ましかった。
【００４２】
［試験例５］
実施例１においてクエン酸に換えて食酢を酢酸換算で同配合量となるように配合し、その増加分は清水で補正した以外は、実施例１と同様な方法で軟飯を製した。
得られた酢酸を配合した軟飯と実施例１のクエン酸を配合した軟飯を、試験例１と同様な方法で製造直後並びに室温で１週間保存した後の食味、食感及び外観に付いて評価した。
なお、食酢は酸度４％のものを用いた。
【００４３】
【表５】
表５より、有機酸としてクエン酸を用いたほうが酢酸に比べ、より酸味を感じ難く好ましかった。
【００４５】
【発明の効果】
以上述べたように、本発明の軟飯は、製造直後並びに保存後においても全体の食感が糊っぽくなく、また水っぽくない等、軟飯として好ましい食感を有し、更に食味及び外観に優れていることから、病人や赤ちゃん、更には、咀嚼・嚥下機能が低下した高齢者にとっても美味しく喫食でき、軟飯の更なる需要が期待される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a boiled rice having a preferable texture as a soft rice, such as that the whole texture is not sticky immediately after production and after storage, and that it is not watery, and further has an excellent taste and appearance. In particular, the present invention is suitable for soft rice that has been subjected to pressure and heat treatment produced under extreme temperature conditions of 100 ° C. or higher.
[0002]
[Prior art]
Soft rice is cooked softer with more water than cooked rice, and its state shows an intermediate state between cooked rice and rice cake. Soft rice is generally used as a rice for sick and baby food, but in recent years, the number of elderly people whose chewing / swallowing function has decreased with the aging of the population has increased. In the case of regular cooked rice, it is not possible to chew enough, while in the case of rice cake, it may cause aspiration because it is watery, and in any case it is difficult to eat, so there is a demand for soft rice It is increasing.
[0003]
When making soft rice at home, it was traditionally made in a pan, so it took skill to cook deliciously, but recently, the function is attached to the rice cooker, so it can be cooked easily I can do it now. However, soft rice made in this way usually eats freshly prepared foods immediately, so the texture is not sticky, but if time passes before eating, Moisture that has not been absorbed by the rice grains is absorbed by the rice grains over time, and as a result, there is a problem that the texture of the whole soft rice is pasty and tasteless.
[0004]
In addition, when making soft rice industrially, after cooking the soft rice once using a heat source such as gas, electricity, steam, etc., then aseptically filling the container in a clean room or clean booth etc., or washing For example, there is a method in which treated rice or non-washed rice is filled with a heat-resistant container such as a retort pouch together with cooked water and then subjected to pressure and heat treatment at a temperature of 100 ° C. or higher to produce soft rice and sterilize. And the soft rice manufactured industrially is reheated in a microwave oven or a heating water bath, and is served for eating.
[0005]
However, since any cooked rice produced by any industrial method has time elapsed from production to eating, such as product distribution, and industrially cooked rice is reheated and eaten, There was a problem that the texture at that time was pasty and tasteless.
In particular, the method of manufacturing by pressurizing and heating at a temperature of 100 ° C. or higher is preferable as an industrial manufacturing method because it also serves as sterilization, but since it is manufactured under extreme temperature conditions of 100 ° C. or higher, immediately after manufacturing. Even the product has a problem that its texture is sticky.
[0006]
On the other hand, Japanese Patent Publication No. 49-17581 proposes a method for producing ordinary cooked rice which is not soft rice but is subjected to pressure and heat treatment at a temperature of 100 ° C. or higher. The above publication discloses that by using an organic acid, excess starch can be prevented from flowing out of the rice grains during the heating operation, and a canned cooked cooked rice without unpleasant stickiness can be obtained.
However, simply applying an organic acid to soft rice has the disadvantage that the texture of rice grains is hard and the overall texture is also watery.
[0007]
[Problems to be solved by the invention]
Therefore, the object of the present invention is a food that is preferable as a soft rice, even if it is a soft rice produced under extreme temperature conditions such as pressure heat treatment, etc., because the overall texture immediately after production and after storage is not sticky and not watery. It is to provide a boiled rice that has a feeling and is excellent in taste and appearance.
[0008]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the inventors of the present invention believe that the water activity of cooking water with sugars is lowered to make it difficult for the cooking water to permeate the rice grains appropriately, resulting in a preferable texture as soft rice. As a result of extensive research on various saccharides, the present invention has been completed. That is, the present invention provides: (1) Soft rice in which the overall hardness is 1 × 10 3 to 5 × 10 3 N / m 2 , and a reduced starch saccharified product having an average molecular weight of 1500 or more, (2 ) Reduced starch saccharified compound content of 0.5 to 5% of the whole (1) soft rice, (3) organic acid is added (1) or (2) soft rice, (4) organic The soft rice of (3), wherein the acid is citric acid, (5) The soft rice of (3) or (4), wherein the blending amount of the organic acid is 0.005 to 0.04% with respect to the whole. (6) The soft rice according to any one of (1) to (5), which has been subjected to pressure and heat treatment at 100 ° C. or higher.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described below. In the present invention, “%” means “% by mass” and “parts” means “parts by mass” unless otherwise specified.
First, the soft rice of the present invention is one that is made so as to be softer with more water than cooked rice as described above, and that state indicates an intermediate state between cooked rice and rice cake. Such soft rice usually has an overall hardness in the range of 1 × 10 3 to 5 × 10 3 N / m 2 , and the present invention has the same hardness.
In addition, the said hardness value is a creep meter (RE-3305 Co., Ltd.) in which soft rice is filled in a cylindrical container having a diameter of 40 mm so as to have a height of 15 mm, and a cylindrical plunger having a diameter of 20 mm is installed. This is a value obtained by measuring the compressive stress of a substance by linear motion under measurement conditions of a compression speed of 10 mm / sec, a clearance of 5 mm, and a product temperature of 20 ± 2 ° C.
[0010]
The soft rice of the present invention is obtained by blending a reduced starch saccharified product having an average molecular weight of 750 or more. Here, the reduced starch saccharified product is a product obtained by adding hydrogen to a saccharified product obtained by hydrolyzing starch with an enzyme or the like to reduce the carbonyl group in the saccharified product to a hydroxyl group. It is a sugar mixture of sugar alcohols with glucose as a skeleton. Commercially available reduced starch saccharified products mainly have an average molecular weight of about 200 to 9000. In the present invention, among these reduced starch saccharified products, it is necessary to use those having an average molecular weight of 750 or more. A reduced starch saccharified product having an average molecular weight of 1500 or more is preferred. When blended with reduced starch saccharified product having an average molecular weight of 750 or more as shown in the test examples described later, it is a soft rice made by applying pressure heat treatment at a temperature of 100 ° C. or more which is an extreme temperature condition. However, since the overall texture immediately after production and after storage is not sticky, the sweetness derived from the reduced starch saccharified product is relatively insensitive, and the appearance is substantially white, both the taste, texture and appearance are Preferably, the present invention is suitable for soft rice that has been subjected to pressure and heat treatment at 100 ° C. or higher.
[0011]
On the other hand, when the reduced starch saccharified product having an average molecular weight of less than 750 is blended, the overall texture after storage becomes sticky, and in the soft rice made by applying pressure heat treatment at 100 ° C. or higher, Even immediately after the production, the texture becomes sticky and is not preferable. Also, in terms of taste, the sweetness of the reduced starch saccharified product is felt, and the original taste of rice is not preferred.
[0012]
In addition, when a non-reduced starch saccharified compound is blended, even if the average molecular weight is 750 or more, the overall texture after storage is sticky, and the appearance becomes slightly brown and the commercial value is impaired. .
The average molecular weight of the reduced starch saccharified product was determined by high performance liquid chromatography (column: CK02AS manufactured by Mitsubishi Kasei Co., Ltd., temperature: 80 ° C., eluent: distilled water, flow rate: 1.0 ml / min, detector: differential refraction. The component corresponding to 1 to 20 saccharides is separated, and the polymer component equivalent to 20 saccharides or more that cannot be separated is a value obtained by calculation from the composition of 20 saccharides for convenience. However, when the ratio of 20 sugars or more is 60% or more, it is filtered with an ultrafilter (UFP-1TGC24 Millipore) having a molecular weight of 10,000, and the components that do not pass by filtration have a molecular weight of 10,000 (62 It is a value obtained by correcting the composition before filtration, assuming that it is a saccharide.
[0013]
The blended amount of the reduced starch saccharified product having an average molecular weight of 750 or more used in the present invention is preferably 0.5 to 5%, more preferably 1 to 5%. If it is less than 0.5%, it is difficult to sufficiently suppress the pasty, while if it exceeds 5%, the overall texture becomes slightly watery, and the taste is not preferable because the sweetness of the reduced starch saccharified product is felt.
[0014]
In the present invention, the pressure heat treatment is generally referred to as “retort treatment”, and the product filled in the heat-resistant container is pressurized so that the container is not damaged by the internal pressure of the product as the product temperature rises. However, it is heating for 10 to 60 minutes with steam or hot water of about 100 ° C. to 140 ° C. and processing so that at least the F 0 value is 4 or more.
The F 0 value is an index representing the total amount of heat processed at 100 ° C. or higher, and the F 0 value = 4 corresponds to processing at a product temperature of 121 ° C. for 4 minutes.
[0015]
In the present invention, a reduced starch saccharified product having an average molecular weight of 750 or more is blended. However, when an organic acid is further added, the overall texture becomes less sticky and the appearance becomes whiter. The organic acid to be used is not particularly limited as long as it is used for food. For example, citric acid, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, adipic acid, phytic acid, ascorbine Examples thereof include acids and the like, and mixtures thereof. In particular, citric acid is preferable because it hardly affects the taste of soft rice compared to other organic acids. The amount of the organic acid is preferably 0.005 to 0.04%, more preferably 0.005 to 0.03%. When it is less than 0.005%, even if it is blended, the above-described effects are hardly obtained and it is not economical. On the other hand, when more than 0.04%, the taste of the obtained boiled rice is not preferable because it shows sour taste.
[0016]
Next, as a typical method for producing soft rice according to the present invention, a method using rice cooking and a method using pressure heat treatment will be described. However, the present invention is not limited to this.
[Method by cooking rice]
Prepare washed rice obtained by washing polished rice according to conventional methods, or commercially available non-washed rice. The washed rice or unwashed rice is immersed in immersion water containing a reduced starch saccharified product having an average molecular weight of 750 or more, more preferably in immersion water containing the reduced starch saccharified product and an organic acid for about 10 to 60 minutes. And immersion water is used as cooking water as it is, and rice is cooked by a conventional method using heat sources, such as gas, electricity, and steam.
In addition, the content of the reduced starch saccharified product is preferably 0.5 to 5% with respect to the final product, and more preferably 1 to 5% so that it is contained in the immersion water. The content of the organic acid is It is good to make it contain in immersion water so that it may become 0.005-0.04% with respect to a final product, More preferably, it is 0.005-0.03%. Moreover, when the ratio of the polished rice before washing | cleaning or unwashed rice and immersion water is 100 parts, it is good to make immersion water 90-85 parts with respect to 10-15 parts of polished rice or unwashed rice.
[0017]
The soft rice thus obtained is eaten as it is at home, but in the case of industrially produced soft rice, after cooking, the soft rice is about 60 ° C. or higher, and the National Aeronautics and Space Administration (NASA) The container is aseptically filled and sealed in a sterile facility such as in a clean room or clean booth of class 100 to class 10000, and cooled to room temperature.
[0018]
[Method by pressure heat treatment]
Washed rice obtained by washing polished rice according to a conventional method, or commercially available non-washed rice is prepared in the same manner as the above-described method using rice cooking. This washed rice or non-washed rice is filled in a heat-resistant container such as a retort pouch together with cooking water containing a reduced starch saccharified product having an average molecular weight of 750 or more, more preferably cooking water containing the reduced starch saccharified product and organic acid. Seal. Next, this sealed one is heated with steam or hot water at about 100 to 140 ° C. for 10 to 60 minutes while being pressurized, and is subjected to pressure and heat treatment so that at least F 0 value = 4 or more to produce soft rice. Also sterilize. And the product heat-pressed is cooled to room temperature, and soft rice is made.
The content of reduced starch saccharified product and organic acid in cooking water, and the ratio of polished rice before washing or non-washed rice to cooking water are the content in immersion water in the above-described method using cooking rice, and polished rice or nothing. It is good to make it the same as the ratio of washing rice and immersion water.
[0019]
In addition, the soft rice of the present invention may be blended with various ingredients and seasonings as long as the effects of the present invention are not impaired, and the size of the ingredients is that of elderly people with reduced chewing / swallowing functions. In order to make it easier to eat, it is preferable that the longest portion is 2 mm to 15 mm in the case of a substantially cubic shape, a substantially spherical shape or an indeterminate lump shape, and the longest portion is 25 mm or less in the case of a flat shape or an elongated shape.
[0020]
[Action]
The soft rice of the present invention has a preferable texture as a soft rice, such as the overall texture is not sticky immediately after production and after storage for any reason, and it is not watery, and further excellent in taste and appearance. Although it is not certain that the starch saccharified compound blended in the present invention is a reduced type and a polymer, it has a higher affinity for water than the non-reduced type, and as a result, It is inferred that the cooking water did not easily permeate into the rice grains and had a favorable texture as soft rice. Moreover, since it is a reduced type, it does not easily cause Maillard reaction with the protein in the rice grain, and it is presumed that a product having excellent taste and appearance could be obtained because it is a polymer and has little sweetness. Furthermore, the present invention provides a more preferable texture when used in combination with an organic acid. This is due to the action of the organic acid that prevents excessive starch from flowing out of the rice grains, and the above-mentioned cooking water permeates appropriately. It is presumed that the action of the reduced starch saccharified product that makes it difficult to work acts on the rice grains in a well-balanced manner, and a boiled rice with a more favorable texture was obtained.
[0021]
Next, the present invention will be described in more detail based on examples and test examples. The present invention is not limited to these.
[0022]
【Example】
[Example 1]
According to the following blending ratio, 1200 g of washed rice and 400 g of reduced starch saccharified product (PO-12, average molecular weight of about 2000, manufactured by Towa Kasei Kogyo Co., Ltd.) and 8800 g of cooking water containing 1 g of citric acid were prepared. Then, a 150 ml capacity retort pouch having heat resistance was filled and sealed with 18 g of non-washed rice and 132 g of cooking water. Next, this sealed product was subjected to pressure heating treatment (F 0 value = about 17) for 30 minutes in hot water at 121 ° C., and then cooled until the product temperature became 30 ° C. or lower to produce soft rice.
The resulting軟飯was 2 × 10 3 N / m 2 was measured firmness in the manner described above. Furthermore, when the obtained boiled rice was warmed with a microwave oven (500 W) for 1 minute and the state was evaluated, it had a preferable texture as a boiled rice and had no problem in taste and appearance.
[0023]
Wash-free rice 12%
Reduced starch saccharified 4%
Citric acid 0.01%
Shimizu Residue ――――――――――――――――
Total 100%
[0024]
[Example 2]
Soft rice was produced in the same manner as in Example 1 except that citric acid was removed in Example 1 and the decrease was corrected with fresh water.
The obtained boiled rice had a hardness of 2 × 10 3 N / m 2 . Furthermore, when the obtained boiled rice was warmed by the same method as Example 1 and the state was evaluated, it had a preferable texture as a boiled rice and had no problem in taste and appearance.
[0025]
[Example 3]
According to the following blending ratio, 1200 g of washed rice and 200 g of 5 mm dice boiled rice cake, 400 g of reduced starch saccharified product (PO-12, average molecular weight of about 2000, manufactured by Towa Kasei Kogyo Co., Ltd.), 5 g of salt and 1 g of citric acid And 8600 g of cooking water containing 1 were prepared. Then, a 150 ml capacity retort pouch having heat resistance was filled with 18 g of non-washed rice, 3 g of boiled rice bran and 129 g of boiled water and sealed. Next, this sealed product was subjected to pressure heating treatment (F 0 value = about 17) for 30 minutes in hot water at 121 ° C., and then cooled until the product temperature became 30 ° C. or lower to produce soft rice.
The obtained boiled rice had a hardness of 3 × 10 3 N / m 2 . Furthermore, when the obtained boiled rice was warmed by the same method as Example 1 and the state was evaluated, it had a preferable texture as a boiled rice and had no problem in taste and appearance.
[0026]
Wash-free rice 12%
Reduced starch saccharified 4%
Boiled rice cake (5mm dice) 2%
Salt 0.05%
Citric acid 0.01%
Shimizu Residue ――――――――――――――――
Total 100%
[0027]
[Comparative Example 1]
Soft rice was produced in the same manner as in Example 1 except that reduced starch saccharified product and citric acid were removed in Example 1 and the decrease was corrected with fresh water.
The obtained boiled rice had a hardness of 1 × 10 3 N / m 2 . Furthermore, when the obtained boiled rice was warmed by the same method as Example 1 and the state was evaluated, although there was no problem in the taste and appearance, it had a paste-like texture.
[0028]
[Comparative Example 2]
Soft rice was produced in the same manner as in Example 1 except that the reduced starch saccharified product was removed in Example 1 and the decrease was corrected with fresh water.
The obtained boiled rice had a hardness of 2 × 10 3 N / m 2 . Furthermore, when the obtained boiled rice was warmed by the same method as Example 1 and the state was evaluated, although the taste and appearance were satisfactory, the texture of rice grains was firm and the overall texture was also watery.
[0029]
[Comparative Example 3]
In Example 1, instead of reduced starch saccharified, non-reduced starch saccharified (paindex # 100, average molecular weight of 1500 or more, manufactured by Matsutani Chemical Co., Ltd.) was blended, and citric acid was removed, and the decrease was reduced. Soft rice was prepared in the same manner as in Example 1 except that was corrected with Shimizu.
The obtained boiled rice had a hardness of 2 × 10 3 N / m 2 . Furthermore, when the obtained boiled rice was warmed by the same method as Example 1 and the state was evaluated, although the taste was satisfactory, it had a paste-like texture and the appearance was slightly brown.
[Test example]
[Test Example 1]
Immediately after the production of the boiled rice obtained in Examples 1-2 and Comparative Examples 1-3 and after storage for 1 week at room temperature, the taste, texture and appearance were evaluated in detail.
In the evaluation, each soft rice was warmed in a microwave oven (500 W) for 1 minute and evaluated.
[0030]
[Table 1]
[Food texture]
A: The texture is not sticky or watery and is very preferable.
○: The texture is slightly sticky but not problematic.
Δ: Texture is slightly pasty or slightly watery.
X: The texture is pastey or watery, which is not preferable.
[Taste]
A: The sweetness of the saccharified starch and / or the acidity of the organic acid is hardly felt.
○: The sweetness of the saccharified starch and / or the acidity of the organic acid is slightly felt, but is not problematic.
(Triangle | delta): The sweetness of starch saccharified material and / or the acidity of an organic acid are somewhat felt.
X: Sweetness of starch saccharified product and / or acidity of organic acid is felt.
[appearance]
A: White.
○: Almost white.
Δ: Slightly brown.
X: Brown.
[Comprehensive evaluation]
◎: The evaluation result of each item is “◎” or “○”, and “◎” is 4 items or more ○: The evaluation result of each item is “◎” or “○”, “◎” △: less than 4 items △: Overall evaluation is other than “◎”, “○” or “×” ×: “×” is included in the evaluation result [0032]
From Table 1, Examples 1 and 2 in which reduced starch saccharified compound was blended had a texture that was not sticky, watery and preferred as soft rice immediately after production and after storage. And the appearance was also excellent. In particular, Example 1 in which a reduced starch saccharified product and an organic acid were blended was preferable for all evaluation results as “◎”.
On the other hand, the comparative example 1 which does not mix | blend reduced starch saccharified material and an organic acid was unpreferable for the texture which was sticky, and the comparative example 2 which mix | blended only the organic acid was watery. Further, Comparative Example 3 in which a non-reduced starch saccharified product having an average molecular weight of 750 or more was not preferable because the texture was sticky and the appearance was slightly brown.
[0033]
[Test Example 2]
In Example 1, soft rice was produced in the same manner as in Example 1 by replacing with the reduced starch saccharified product having an average molecular weight shown in Table 2.
Each obtained boiled rice was evaluated by the same method as in Test Example 1 for the taste, texture and appearance immediately after production and after storage for 1 week at room temperature.
All of the reduced starch saccharides used were manufactured by Towa Kasei Kogyo Co., Ltd., those having an average molecular weight of 3000 were “PO-10”, those having an average molecular weight of 2000 were “PO-12”, and those having an average molecular weight of 800 were “ “PO-30” and “PO-30” were used for those having an average molecular weight of 600 and “PO-40” for those having an average molecular weight of 400.
[0034]
[Table 2]
From Table 2, the boiled rice blended with reduced starch saccharified product having an average molecular weight of 750 or more is not sticky immediately after production and after storage, has a preferable texture as soft rice, and the sweetness of the reduced starch saccharified product is not a problem. It was about. In particular, the boiled rice blended with reduced starch saccharified product having an average molecular weight of 1500 or more was superior in taste and texture.
On the other hand, the boiled rice blended with ingredients having an average molecular weight of less than 750 had a paste-like texture, and the lower the average molecular weight, the sweeter the taste was, which was not preferable.
[0036]
[Test Example 3]
Soft rice was produced in the same manner as in Example 1 except that the amount of reduced starch saccharified compound in Example 1 was changed to the amount shown in Table 3 and the decrease or increase was corrected with fresh water.
Each obtained boiled rice was evaluated by the same method as in Test Example 1 for the taste, texture and appearance immediately after production and after storage for 1 week at room temperature.
[0037]
[Table 3]
From Table 3, as a compounding quantity of reduced starch saccharified material, in the texture and taste of the boiled rice from which the range of 0.5-5% was obtained, it was not sticky and sweetness was not felt and it was preferable. In particular, soft rice containing 1 to 5% was preferred because it was not sticky.
[0039]
[Test Example 4]
Soft rice was prepared in the same manner as in Example 1 except that the amount of citric acid in Example 1 was changed to the amount shown in Table 4 and the decrease or increase was corrected with fresh water.
Each obtained boiled rice was evaluated by the same method as in Test Example 1 for the taste, texture and appearance immediately after production and after storage for 1 week at room temperature.
[0040]
[Table 4]
From Table 4, as the compounding amount of the organic acid, the texture and appearance of the boiled rice in which the range of 0.005 to 0.04% was obtained, the paste was not more sticky, and the appearance was white and preferred. In particular, the soft rice blended with 0.005 to 0.03% was more preferable because the acidity of the organic acid was hardly felt.
[0042]
[Test Example 5]
Soft rice was prepared in the same manner as in Example 1, except that vinegar was mixed in the same amount as that of acetic acid instead of citric acid in Example 1 and the increase was corrected with fresh water.
Evaluation of the boiled rice containing acetic acid obtained and the boiled rice containing citric acid of Example 1 on the taste, texture and appearance immediately after production and after storage for 1 week at room temperature in the same manner as in Test Example 1. did.
In addition, the vinegar used the acidity 4%.
[0043]
[Table 5]
From Table 5, it was preferable to use citric acid as the organic acid because it was less likely to feel acidity than acetic acid.
[0045]
【The invention's effect】
As described above, the boiled rice of the present invention has a texture that is preferable as a boiled rice, such as immediately after production and after storage, and has a favorable texture as a boiled rice, such as not being watery, and further excellent in taste and appearance. Therefore, it can be eaten deliciously for sick people, babies, and elderly people with reduced chewing / swallowing functions, and further demand for soft rice is expected.
Claims (6)
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