JP4211963B2 - Method for producing cooked rice food - Google Patents

Description

【００１９】
表１から、炊き水に酵素製剤を添加した場合と添加しない場合とで食味に差がなく、酵素製剤を添加しても自然な食味を得られることを確認できる。
【００２０】
【実施例２】
以下の表２は、水に浸漬後に水切りされた精白米を加圧加熱殺菌した後に、酵素製剤を０．４重量％添加した炊き水により炊飯した白飯ｃと、炊き水として通常の水を用いて炊飯した白飯ｄとにつき、菌発生の有無を検査する保存試験を行った結果を示す。精白米として標準米を用いた。その酵素製剤は実施例１と同様のものを用いた。
【００２１】
【表２】

【００２２】
表２から、酵素製剤を添加しない場合は１ヶ月で耐熱性芽胞形成細菌を含む菌発生が認められた。これに対して、酵素製剤を添加した場合、１２ヶ月保存しても腐敗が生じず、米においてよく見られる耐熱性芽胞形成細菌の殺菌、制菌効果が大きいことを確認できる。
【図面の簡単な説明】
【図１】本発明の実施形態の米飯食品を収納した容器の断面図
【図２】（１）、（２）は本発明の実施形態の米飯食品の製造工程の説明図
【符号の説明】
１ 容器
２ 米飯食品
２′ 精白米（食材）
２″ 炊き水
３ シール材[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing cooked rice foods such as white rice, red rice and gomoku rice.
[0002]
[Prior art]
In recent years, many cooked rice foods such as cooked rice filled with sealed containers and cooked rice are available on the market because they can be eaten in a short time by simple cooking.
[0003]
As an aseptic production method for such cooked rice food, cooked rice food that is usually cooked, that is, cooked and enclosed in a container, is heated at a temperature higher than its cooking temperature (for example, about 100 ° C.) (for example, 120 ° C.) for 20-30. Some perform retort processing for a minute. In addition, there is a method in which a cooked food is filled in a container sterilized in advance in aseptic equipment such as a clean room or a clean booth after normal cooking, and then hermetically sealed.
[0004]
However, the product subjected to the retort treatment is not satisfactory in terms of quality because the flavor, flavor, taste and texture are greatly deteriorated and so-called retort odor is generated. In addition, when cooking rice food after cooking in a kettle and filling it into a container, there is a high risk of bacteria mixing in the loosening and filling process, so add a large amount of organic acid etc. to ensure sterility at room temperature storage. The bacteria were sterilized at a low pH that deviated from the optimum pH of the bacteria. However, since such organic acids and the like remain in the cooked rice, they are not satisfactory in quality because of their unique smell and taste.
[0005]
Therefore, it has been proposed to produce cooked rice by immersing rice in water to which glucono delta lactone (GDL) is added, and then steaming the rice taken out from the soaked water (Japanese Patent Laid-Open No. 7-89880). ). Since glucono delta lactone is converted into gluconic acid by hydrolysis, the immersion water can be used as a gluconic acid solution. By adjusting the pH with gluconic acid, storage stability can be improved and distribution at room temperature is possible.In addition, there is less peculiar odor and taste compared to pH adjustment with acidulants such as acetic acid and citric acid, and the intestinal action by the growth of bifidobacteria. It has effects as food materials for specific health such as intestinal microbiota improvement, fecal improvement, fecal improvement, and suppression of intestinal harmful bacteria and their products, as well as a constitution improvement and health promotion effect. Moreover, since gluconic acid is contained slightly in the rice itself, it has an affinity as an additive for rice.
[0006]
[Problems to be solved by the invention]
However, in the conventional pH adjustment method using gluconic acid, when adopting a manufacturing process in which a set amount (for example, one serving) of rice is put into a container that is sequentially conveyed by a belt conveyor or the like and cooked, the pH of the cooked rice is adjusted. It is difficult to stably manage to an appropriate value, and sufficient storage stability cannot be improved. This is because when a rice is immersed in a gluconic acid solution before being put into a container to be conveyed, a large amount of rice must be immersed in the gluconic acid solution all at once for mass production. If it does so, it is because it becomes difficult to make the addition amount of glucono delta lactone uniformly show in the set amount of rice in each container. In addition, in the conventional method, the storability of the gluconic acid solution penetrates into the inside of the rice despite the presence of the bacteria on the surface of the rice, so that sufficient preservation cannot be improved. Furthermore, the sourness and acid odor increase when the gluconic acid solution penetrates into the rice.
[0007]
An object of this invention is to provide the manufacturing method of the cooked rice food which can solve the said problem.
[0008]
[Means for Solving the Problems]
The method for producing cooked rice food according to the present invention is a method of putting cooked rice with cooking water added to the container by adding a set amount of ingredients containing at least rice drained after being immersed in water, and cooking the cooked rice with cooking water added to the container. In the manufacturing step, an enzyme preparation containing at least lysozyme is added to the cooking water, and the opening of the container is sealed after the completion of cooking .
According to the present invention, the lysozyme can improve the preservability of cooked rice food by lysozyme by lysing and sterilizing the bacterial cell wall, so that the cooked rice food can be distributed at room temperature, and the acidulant Compared with pH adjustment by, there is no peculiar smell and taste, and it is possible to cook rice with a natural taste. Furthermore, since the enzyme loses its activity at a high temperature, the lysozyme can be prevented from adversely affecting the cooked rice during the storage period by heating the cooked rice after sterilization.
[0009]
In addition, according to the amount of food in each container, the enzyme preparation is weighed according to the amount of food that can be put in each container, and the measured enzyme preparation is added to the amount of cooking water according to the amount of food. And you can use cooking water containing the optimal amount of enzyme preparation. Thereby, the preservability of the cooked rice food after cooking can be improved reliably.
[0010]
It is preferable to sterilize the food material put in the container by pressurizing and heating the cooked water before putting it in the container. Thereby, coupled with the effect of improving the storage stability of the enzyme preparation, it becomes possible to reduce the number of bacteria containing heat-resistant bacteria in the cooked rice food to zero. In addition, the heat pressurizes the outer layer of the rice grain without hardening it, ensuring the shape of the rice one by one, prevents the rice grain from collapsing, and cooks the rice food without stickiness. Raise the taste.
[0011]
It is preferable to add a gluconic acid solution to the cooking water. As a result, the combined use of gluconic acid and lysozyme can provide a bactericidal effect, and the amount of each used can be less than when used alone, without increasing the acidity and acid odor, Collapse can be prevented.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The cooked rice food 2 in the container 1 shown in FIG. 1 is white rice produced by cooking polished rice as a food material. In producing this cooked rice food 2, first, the polished rice 2 'which has been washed, dipped in water and then drained is sequentially transported by a transport mechanism such as a belt conveyor as shown in FIG. Put one meal at a time into the individual food container 1. Next, the foodstuff put in the container 1 is sterilized by intermittently pressurizing and heating. The heating temperature is, for example, 135 to 145 ° C., and pressure heating for 5 to 10 seconds is performed for a total of 40 to 80 seconds. This pressure heating is performed in, for example, a pressure heating apparatus. Next, as shown in (2) of FIG. 2, boiled water 2 "is put into the container 1. An enzyme preparation containing at least lysozyme is added to the boiled water 2". At this time, the enzyme preparation is weighed according to the amount of milled rice 2 'put in each container 1 in a set amount, and the weighed enzyme preparation is added to the amount of water according to the amount of milled rice 2'. Cooking water 2 ″ containing an optimal amount of enzyme preparation according to the amount of polished rice 2 ′ in each container 1 can be used. Next, the polished rice 2 ′ is cooked in the container 1 with cooking water 2 ″. The cooked rice food 2 is manufactured. The rice cooking is performed by heating to the completion of rice cooking at a temperature of 100 to 105 ° C., for example, by a steam rice cooking method. After the completion of cooking, the opening of the container 1 is sealed with the sealing material 3.
[0013]
The content of the enzyme preparation in the cooked rice food 2 is 0.08 to 0.36% by weight. This is because when the content of the enzyme preparation is 0.36% by weight or more, the shape retention of the rice grains is reduced and it is crushed during cooking, and when it is 0.08% by weight or less, the storage stability cannot be sufficiently improved.
[0014]
According to the above configuration, the storage stability of the cooked rice food 2 can be improved by lysozyme without adjusting the pH, so that the cooked rice food 2 can be distributed at room temperature and has a unique odor and taste as compared with the pH adjustment by the acidulant. There is no natural taste and can cook rice. Moreover, the enzyme preparation is weighed according to the amount of the polished rice 2 'that is put into the container 1 that is successively conveyed, and the measured enzyme preparation is added to the cooking water according to the amount of the polished rice 2'. Thus, it is possible to use cooking water 2 ″ containing an optimal amount of enzyme preparation according to the amount of polished rice 2 ′ in each container 1. This makes it possible to improve the storage stability of the cooked rice food 2 after cooking. Sterilized rice 2 'put in the container 1 is pressurized and heated before the cooking water 2 "is put in the container 1, so that combined with the effect of improving the storage stability of the enzyme preparation, It becomes possible to make the number of bacteria including heat-resistant bacteria zero. Moreover, the enzyme action is stopped by the cooking of rice, and lysozyme can be prevented from adversely affecting the cooked rice during the storage period. Furthermore, by heating and pressing, the outer layer is firmly secured without hardening the inside of the rice grain, the shape retention of the rice is secured one by one, the surface of the rice grain is prevented from collapsing, and the cooked rice food 2 is plump without stickiness You can improve the taste by cooking.
[0015]
The present invention is not limited to the above embodiment. For example, a gluconic acid solution obtained by hydrolyzing glucono delta lactone to cooking water may be added and used together with lysozyme to have a bactericidal effect. The amount of the cooked rice can be prevented from collapsing by the enzyme without increasing the acidity and acid odor as compared with the case of using it alone. Moreover, you may put the amount of ingredients into the container more than two meals. Moreover, this invention is applicable also to the cooked rice food to which the ingredient manufactured by cooking the foodstuff which mixed polished rice and various ingredients was added as cooked rice food.
[0016]
【The invention's effect】
According to the present invention, a method for producing cooked rice foods that can be distributed at room temperature, can be stored for a long period of time by ensuring sterility, has no acidity, and no acid odor compared to sterilization only by pH adjustment. Can provide.
[0017]
[Example 1]
Table 1 below shows a taste test for polished rice boiled after soaking in water, with boiled rice a that is cooked by adding an enzyme preparation to cooking water and boiled rice b that is cooked without adding anything to the cooking water. The results are shown. Koshihikari from Niigata was used as the polished rice, and an STA analysis taste meter was used as the measuring instrument. The enzyme preparation contains lysozyme as an enzyme that refines rice starch molecules, and also contains gluconic acid, glycine, lactic acid, and other food materials. The amount of the enzyme preparation added to white rice c was 0.16% by weight. In the present embodiment, a commercially available enzyme preparation (trade name: Hosup RL-3, manufactured by Taisho Technos Co., Ltd.) was used. The numerical values in the table indicate that the appearance, stickiness, and balance are better as the numerical value is larger than 10 points, the hardness is better as the numerical value is larger than 10 points, and the taste value is 100 points out of 100. The larger it is, the better it is.
[0018]
[Table 1]

[0019]
From Table 1, it can be confirmed that there is no difference in taste between the case where the enzyme preparation is added to the cooking water and the case where the enzyme preparation is not added, and that a natural taste can be obtained even if the enzyme preparation is added.
[0020]
[Example 2]
Table 2 below shows cooked rice c cooked with cooking water to which 0.4% by weight of the enzyme preparation is added after sterilization of the polished rice that has been drained after being immersed in water, and normal water is used as cooking water. The result of having performed the preservation | save test which test | inspects the presence or absence of microbe generation | occurrence | production about the white rice d cooked by cooking. Standard rice was used as polished rice. The enzyme preparation used was the same as in Example 1.
[0021]
[Table 2]

[0022]
From Table 2, when no enzyme preparation was added, bacterial development including heat-resistant spore-forming bacteria was observed in one month. On the other hand, when the enzyme preparation is added, it does not rot even after 12 months of storage, and it can be confirmed that the bactericidal and antibacterial effects of heat-resistant spore-forming bacteria often found in rice are large.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a container for storing cooked rice food according to an embodiment of the present invention. FIGS. 2 (1) and (2) are explanatory views of a process for producing cooked rice food according to an embodiment of the present invention.
1 container 2 cooked rice 2 'polished rice (food)
2 ″ Cooking water 3 Sealing material

Claims (4)

In the process of producing cooked rice food by adding a set amount of ingredients including at least rice that has been drained after being immersed in water to a container that is sequentially transported, and cooking with cooking water added to the container,
Add an enzyme preparation containing at least lysozyme to the cooking water ,
A method for producing cooked rice food, wherein the opening of the container is sealed after completion of cooking .   The method for producing cooked rice food according to claim 1, wherein the enzyme preparation is weighed according to the amount of food contained in each container in a set amount, and the measured enzyme preparation is added to the amount of cooking water according to the amount of food.   The method for producing cooked rice food according to claim 1 or 2, wherein the food contained in the container is sterilized by pressurizing and heating the cooked water before putting the boiled water into the container.   The method for producing cooked rice food according to any one of claims 1 to 3, wherein a gluconic acid solution is added to the cooking water.

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