JP4526916B2 - Retort Shirogayu Manufacturing Method - Google Patents

Description

  The present invention fills and seals rice and water in a heat-resistant container, and in the manufacturing method of retort white koji, which performs retort treatment for cooking and sterilization of the sealed material, it is subjected to excessive heat treatment by retort treatment. Nevertheless, heavy hot water is not sticky and has an appropriate viscosity, and it is difficult to produce a batter due to pasting of rice grains that cannot be easily broken with chopsticks. The present invention relates to a method for producing a retort white soy sauce which has a state substantially similar to that of white soy sauce.

  Retort-treated rice cakes that have undergone retort treatment can be stored at room temperature for a long period of time, and can be easily eaten simply by warming them. ing. As a typical method for producing the retort koji, for example, the rice washing treatment or further water immersion treatment disclosed in Japanese Patent No. 2986243 (Patent Document 1) and Japanese Patent Application Laid-Open No. 63-301763 (Patent Document 2) was performed. A method of filling and sealing polished rice and water in a heat-resistant container and performing retort treatment for both cooking and sterilization is employed. Moreover, in order to perform the said heat processing effectively, the retort processing is generally performed while rotating continuously as described in Patent Document 2.

  When a retort koji is made by the method of performing retort processing while continuously rotating in this way, the retort white koji other than the koji, for example, the plum ginger, koji ginger or egg ginger, In addition, ingredients such as salted salmon and eggs, and seasonings such as salt, additives, etc. are blended, and since the salt and organic acid derived from these raw materials are contained, However, it is easy to obtain a product having an appropriate viscosity and almost the same as handmade.

  However, Shiragayu, which emphasizes the original flavor of rice, generally uses only rice and water for handmade products and retort processed products manufactured on an industrial scale. For this reason, retort white soy sauce does not contain salt, organic acid, etc. derived from ingredients, seasonings, or additives like porridge other than retort white soy sauce, so excessive heat treatment by retort treatment Therefore, there was a problem that starch elution from rice grains was intense and heavy hot water became sticky.

  As a method for suppressing the heavy hot water from becoming sticky, a method in which the retort process is performed at a low speed or without rotating is considered. However, when the retort treatment is performed at low speed or without rotation, there is a problem that a binding material (dama) is generated due to pasting of rice grains that cannot be easily broken with chopsticks.

Japanese Patent No. 2986243 Japanese Unexamined Patent Publication No. 63-301863

  Accordingly, an object of the present invention is to fill and seal rice and water in a heat-resistant container, and in the method for producing retort shiragayu that performs retort treatment for cooking and sterilization of the sealed material, excessive heat treatment by retort treatment In spite of being applied, the hot water is not sticky and has an appropriate viscosity, and it is difficult to produce a binder (dama) due to pasting of rice grains that cannot be easily broken with chopsticks. The present invention provides a method for producing retort shiragayu, which has the same state as cooked homemade shirogayu.

  As a result of earnest research on various conditions such as raw rice and each process in order to achieve the above object, the present inventors filled and sealed rice and water in a heat-resistant container, and the sealed product was cooked with rice. In the method for producing retort shiragayu, which performs retort treatment also for sterilization, if a specific unwashed rice is used in a state of a specific moisture content, and if the retort treatment is performed while reversing and pausing the sealed material, A retort that is not sticky and has an appropriate viscosity, and that is less likely to cause binding (dama) due to pasting of rice grains that cannot be easily broken with chopsticks. The inventors have found that white can be obtained and have completed the present invention.

That is, the present invention
(1) In the manufacturing method of retort white soy sauce filled with rice and water in a heat-resistant container and subjected to retort treatment, adhesive for removing rice with 10% or less of water added or not added to the polished rice Using washing-free rice from which the cocoon layer has been removed using a substance, washing-free rice and water having a water content of 13 to 20% are filled and sealed in a heat-resistant container, and retort treatment is performed while the sealed product is repeatedly inverted and paused. A method for producing a retort white soy sauce , wherein the time required for the reversal is 5 to 60 seconds and the rest time is 1 to 5 minutes , ( 2 ) the time required for the reversal is 10 to 50 (1) The method for producing retort white soy sauce described in (1), ( 3 ) The method for producing retort white soy sauce described in (1) or (2) , wherein the pause time is 2 to 4 minutes, ( 4 ) The cooling treatment after the retort treatment is performed on the sealed object. Process for producing a retort white Gayu according to any one of the performed while repeatedly inverted and rest (1) to (3), (5) a cooling process carried out while repeating the inversion and pause the sealing of food center ( 4 ) The method for producing retort white soy sauce described in ( 4 ), which is performed until the product temperature is 50 ° C. or lower. ( 6 ) The cooling process in which the sealed object is repeatedly inverted and paused is 40 ° C at the center of the food ( 4 ) The method for producing retort white soy sauce described in ( 4 )
It is.

  The method for producing retort white soy sauce of the present invention is a retort white soy sauce produced by a conventional method, although it is subjected to retort treatment that is an excessive heat treatment at 100 ° C. or more for both cooking and sterilization. Compared with, the hot water is not sticky and has an appropriate viscosity, and it is difficult to produce a binder (dama) between rice grains due to the paste that cannot be easily broken with chopsticks. Since the retort white having a preferable state can obtain a soy sauce, it is possible to simply eat the white soy sauce similar to the handmade product simply by heating the retort white soy sauce.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The present invention uses rice and water as raw materials, and these raw materials are heat-resistant containers such as cans, retort pouches, preferably aluminum foil, organic resin-coated polyethylene terephthalate (manufactured by Kureha Chemical Industry Co., Ltd., trade name “Besera” ]) Filled and sealed in a heat-resistant pouch having a gas barrier layer or a standing pouch having self-sustainability, etc., and the temperature of the food at the center of the food is 120 ° C. for 4 minutes. This is a method for producing a retort white soy sauce that has been subjected to a so-called retort treatment in which a considerable heat treatment is performed or a heat treatment is carried out under conditions equivalent to or higher than that.

  The production method of the present invention is characterized in that the rice used as a raw material is specific and the state of the rice when filled in a heat resistant container is characterized. In other words, in the present invention, washing-free rice from which the cocoon layer has been removed with a detackifying adhesive substance in a state where 10% or less of water is added or not added to the polished rice is used as the rice, and there is no need for filling the heat-resistant container. It is characterized in that the state of washed rice is 13 to 20% moisture.

  Here, the “washless rice from which the rice bran layer has been removed” refers to so-called washless rice that does not require the washing operation performed during the preparation of rice cooking. Specifically, the moisture content is 13 to 16%, the whiteness Of 40% or more and turbidity of 90 ppm or less.

  Various methods are known for producing washing-free rice. For example, a method of removing rice milled with a polishing brush as described in Japanese Patent Application Laid-Open No. 2000-354773, etc., and a rice mill as described in Japanese Patent No. 2615314 A method of dewatering and drying after submerging in water for a short time, a method of removing milled rice using a sticking adhesive material such as tapioca as described in Japanese Patent No. 3206752, etc. For example, a method of removing using a sticky adhesive material.

  Some of the non-washed rice produced by these methods are commercially available. In the present invention, among these non-washed rices, the detackifying adhesive with 10% or less of water added or not added to the polished rice. Wash-free rice from which the cocoon layer has been removed by the substance is used. The debonding adhesive substance is not particularly limited as long as it has a property of adsorbing the rice bran layer on the surface of the polished rice. For example, rice bran, buckwheat, buckwheat, Takahashi, rice, wheat, tapioca, etc. Examples include pulverized grains and rice bran. Wash-free rice used in the present invention is one in which 10% or less of water is added to or is not added to the polished rice when the adhesive substance for demolding is brought into contact with the polished rice by a method such as mixing to remove the cocoon layer remaining on the polished rice surface. It was performed in the state of. Specifically, for example, it is made with a washing-free rice production apparatus called Neo-Tasty White Process (NTWP) manufactured by Satake Co., Ltd., which removes the cocoon layer with tapioca while adding about 5% of water to the polished rice. Or the one made by a non-washing rice production apparatus called BG rice apparatus manufactured by Toyo Seiki Seisakusho Co., Ltd., which removes the straw layer with rice bran.

  In the present invention, in addition to the above-mentioned specific non-washed rice, the non-washed rice is used in the state of a specific moisture amount when filling the heat-resistant container which is a constituent requirement of the present invention described later, and the retort treatment is performed on the non-washed rice and water. The effect of the present invention is exhibited only when the sealed object is repeatedly inverted and paused. However, by using the above-mentioned specific non-washed rice, the hot water is not sticky and has an appropriate viscosity, so that the handmade white color can be reduced. A retort white having substantially the same state as that obtained is preferable. On the other hand, as shown in a comparative example to be described later, in a state where water is added to the washing-free rice produced by the method of removing with a polishing brush without using the debonding adhesive material of the present invention, or in a state where water is added in excess of 10% to the polished rice. When wash-free rice made by the method of removing the wrinkle is used, even if the retort treatment is carried out by repeatedly inverting and pausing the sealed material, the hot water becomes sticky and a retort white having a favorable state is obtained. It is difficult and difficult to do.

  The water content of the non-washed rice is a value obtained by determining the mass ratio of the water evaporated by the conventional drying method at 105 ° C. to the total amount of the sample. In the present invention, the water content of other non-washed rice is the same. This is the value obtained by the method. The whiteness is a value measured using a whiteness meter. The turbidity was measured by washing the water with a turbidity test, that is, adding 20 g of sample rice to 200 ml of water at 15 ° C., shaking for 10 minutes, collecting 50 ml of the liquid and diluting it 10 times. It is the value measured using.

  In the present invention, in addition to using the washing-free rice from which the rice bran layer has been removed by using the adhesive substance for removing wrinkles in a state where water is not added or added to the polished rice in an amount of 10% or less, the state of washing-free rice at the time of further filling It is important to use water having a moisture content of 13 to 20%. The reason why the upper limit of moisture is 20% as the state of washing-free rice when filling is usually necessary to cook rice including rice cakes by first removing the rice bran layer by washing the rice with water. It is said that delicious rice can be cooked by immersing in water according to the process and allowing the raw rice to absorb water in these processes, and in Patent Document 1, it is 1.25 times the amount of polished rice. Absorbed rice (water content = about 32%) is used. Moreover, even when using non-washed rice, it is said that using non-washed rice that has absorbed water to a certain extent cooks delicious cooked rice.

  However, if the water content of the non-washed rice is more than 20%, it may affect the state of the rice grains when performing the retort treatment that combines rice cooking and sterilization. Pokunari handmade white is not preferred because it is difficult to obtain a product having the same state as yuyu. On the other hand, when the water content of the unwashed rice is 13 to 20%, heavy hot water is not sticky and has an appropriate viscosity and has a state similar to that of a handmade product.

  In the present invention, the method for adjusting the water content of the unwashed rice to 13 to 20% is not particularly limited. For example, the water of the unwashed rice is 13 to 16%. Examples thereof include a method of using as it is without performing water absorption by dipping or the like, or a method of immersing unwashed rice in water to such an extent that the water content does not exceed 20%. In particular, it is preferable to use unwashed rice as it is without absorbing water for the above effects.

  Furthermore, this invention has the characteristics in the method of the retort process performed combining rice cooking and sterilization. In other words, conventionally, after the rice-washed or water-immersed polished rice and water are filled and sealed in a heat-resistant container, the sealed product is retort-treated for both cooking and sterilization. In order to carry out the retort treatment, the sealed object is continuously rotated. On the other hand, the present invention is characterized in that the retort treatment is performed while reversing and pausing the above-mentioned non-washed rice and water seal.

  Here, inversion means, for example, that the filled and sealed filling such as a pouch is in a lying state, the front and back of the lying sealed filling are turned over. The term “pause” refers to a state where the sealed object is not performing a reversal operation, that is, a period from when the reversal of the sealed object is completed until the next reversal starts. Therefore, when the retort treatment is performed while the sealed material being processed is transferred like a continuous pressure heating (retort) sterilizer, the transfer state from the end of the inversion to the start of the next inversion Is also included in the pause of the present invention.

  As a preferable range of the time required for the reversal and the rest time, the time required for the reversal is preferably 5 to 60 seconds, and more preferably 10 to 50 seconds. The resting time is preferably 1 to 5 minutes, more preferably 2 to 4 minutes. The reason for this is that even if the above-mentioned specific unwashed rice is used in a state of a specific water content, if the time required for reversal or the time of rest is below the above range, the hot water becomes sticky and highly viscous, On the other hand, if the time required for reversal or the rest time exceeds the above range, it is not preferable because a binder (dama) due to pasting of rice grains that cannot be easily broken with chopsticks is likely to occur.

  In addition, the heat treatment conditions of the retort treatment are good to carry out the heat treatment under the condition that the temperature of the central part of the food is equivalent to the heat treatment for 4 minutes at 120 ° C. or has the same or better effect according to the conventional method. . Specifically, it is good to carry out for about 5 to 60 minutes at the product temperature of 110-130 degreeC of the center part of a foodstuff, for example.

  In the present invention, it is preferable to perform the cooling process after the retort process while repeating the reversal and the pause, similarly to the retort process. The state of the rice grains immediately after the retort treatment is a state in which elution of starch from the rice grains and the binding between the rice grains are likely to occur while the rice grains are in a sufficiently alpha state. Therefore, depending on the method of cooling, heavy hot water may become sticky, or a binder (dama) may occur due to pasting of rice grains that cannot be easily broken with chopsticks. This is to prevent this from being difficult to obtain.

  As a preferable range of the time required for reversal and the time required for reversal, the time required for reversal is preferably 5 to 60 seconds, more preferably 10 to 50 seconds, as in the above retort processing conditions. . Further, the pause time is preferably 1 to 5 minutes, and more preferably 2 to 4 minutes. For the same reason, it is preferable to carry out the cooling treatment while repeating the above reversal and pause until the product temperature at the center of the food is 50 ° C. or lower, more preferably 40 ° C. or lower.

  As described above, the production method of the present invention fills and seals a specific unwashed rice in a heat-resistant container together with water in a state of a specific amount of water, and retorts while repeating inversion and pause for both cooking and sterilization. This is a manufacturing method for performing processing. As a result, even though the obtained retort white soy sauce has been subjected to excessive heat treatment by retort treatment, the hot water is not sticky and has an appropriate viscosity and can be easily broken with chopsticks. Since the binding (dama) between the rice grains due to the formation is unlikely to occur, the retort white with the same state as the homemade white rice cooked in a pan or the like is obtained.

  Next, the manufacturing method of the retort white soy sauce of this invention is demonstrated concretely based on an Example and a comparative example. The present invention is not limited to these examples.

[Reference example: Handmade white soup]
Hand-made white gyuyu (5-minute rice cake) was made. That is, water-absorbed rice (moisture content of about 30%) that had been washed with 30 g of polished rice and soaked in water for 1 hour was placed in a clay pot, and fresh water was added thereto so that the total blending amount was 330 g. Then, the lid was put on high heat for the first time, and if it boiled, it was cooked for about 50 minutes by shifting the lid so that it would not be blown down with low heat.

[Example 1]
Washed rice with 5% fresh water added to the polished rice and the straw layer removed by tapioca [washless rice made with a washless rice production apparatus called NTWP made by Satake Co., Ltd., moisture content about 15% ] And Shimizu were prepared. Next, 25g of unwashed rice is filled and sealed in a standing aluminum pouch together with 225g of fresh water, and then the temperature rise is started within 20 minutes. The sealed product was subjected to retort treatment while being repeatedly inverted and paused. Next, the retort-treated sealed material was cooled to 30 ° C. while reversing and resting repeatedly to produce retort white soy sauce. In addition, the heat treatment conditions by the pressurization heating (retort) sterilizer are set to treatment at 121 ° C. for 15 minutes, and inversion and pause at the time of retort treatment and cooling treatment are 30 seconds, respectively, The time was set at 3 minutes.

  When the resulting retort white was cooked with soy sauce, the heavy water was not sticky and had an appropriate viscosity, and some rice grains were observed to be bound (dama), but could be easily broken with chopsticks. It was a binder and was almost in the same state as the handmade product of the above reference example.

[Example 2]
In Example 1, wash-free rice from which the rice bran layer was removed instead of the wash-free rice [wash-free rice produced in a wash-free rice production apparatus called BG rice apparatus manufactured by Toyo Seiki Seisakusho Co., Ltd., moisture Retort white in the same manner as in Example 1, except that the washing-free rice was dipped in water for a short time to make the moisture 18% and 224 g of the washing water was filled and sealed in a standing aluminum pouch. Made soy sauce.

  When the resulting retort white was cooked with soy sauce, the heavy water was not sticky and had an appropriate viscosity, and some rice grains were observed to be bound (dama), but could be easily broken with chopsticks. It was a binder and was almost in the same state as the handmade product of the above reference example.

[Comparative Example 1]
After filling and sealing 29g of water-absorbed rice (water content of about 30%) and 221g of fresh water, after washing the polished rice for 1 hour, heating is started within 60 minutes, and the sealed product is cooked and sterilized. The retort treatment was performed while continuously rotating with a batch-type pressure heating (retort) sterilizer. Next, the retort-treated sealed material was similarly cooled to 30 ° C. while continuously rotating to produce retort white soy sauce. In addition, the heat processing conditions by a pressurization heating (retort) sterilizer are set to a process for 15 minutes at 121 degreeC, and the rotation at the time of a retort process and a cooling process is performed by setting the time required for one rotation to 60 seconds. It was.

  When the resulting retort white was cooked with soy sauce, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks. there were.

[Comparative Example 2]
In Example 1, the washing-free rice from which the rice bran layer was removed in a state where about 15% of fresh water was added to the polished rice instead of the washing-free rice [in the washing-free rice production apparatus referred to as a super-drilling apparatus manufactured by Satake Co., Ltd. Retort white soy sauce was made in the same manner as in Example 1 except that the washed rice was used and the water content was about 15%.

  When the resulting retort white was eaten with warm soup, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks, but the heavy water was sticky. .

[Comparative Example 3]
In Example 1, non-washed rice from which the cocoon layer was removed with a polishing brush instead of the non-washed rice [no-washed rice produced in a non-washed rice production apparatus called Refure made by Kubota Corporation, water content Retort white soy sauce was made in the same manner as in Example 1 except that about 15%] was used.

  When the resulting retort white was eaten with warm soup, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks, but the heavy water was sticky. .

[Comparative Example 4]
In Example 1, the retort white was prepared in the same manner as in Example 1 except that the washing-free rice was immersed in water for 1 hour and the standing aluminum pouch was filled with 29 g of washing-free rice having a water content of about 30% and 221 g of fresh water. Made soy sauce.

  When the resulting retort white was eaten with warm soup, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks, but the heavy water was sticky. .

[Comparative Example 5]
In Example 1, retort white soy sauce was made in the same manner as in Example 1 except that the time required for inversion was set to 2.5 seconds.

  When the resulting retort white was eaten with warm soup, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks, but the heavy water was sticky. .

[Comparative Example 6]
In Example 1, retort white soy sauce was made in the same manner as in Example 1 except that the time required for inversion was 90 seconds.

  When the obtained retort white was cooked with soy sauce, heavy hot water is not sticky and has an appropriate viscosity, but many binders (dama) are produced due to pasting of rice grains that cannot be easily broken with chopsticks. It was.

[Comparative Example 7]
In Example 1, retort white soy sauce was made in the same manner as in Example 1 except that the pause time was 30 seconds.

  When the resulting retort white was eaten with warm soup, some rice grains were observed to be bound (dama), but it was easily broken with chopsticks, but the heavy water was sticky. .

[Comparative Example 7]
In Example 1, retort white soy sauce was made in the same manner as in Example 1 except that the rest time was 7 minutes.

  When the obtained retort white was cooked with soy sauce, heavy hot water is not sticky and has an appropriate viscosity, but many binders (dama) are produced due to pasting of rice grains that cannot be easily broken with chopsticks. It was.

Claims (6)

In the manufacturing method of retort white soy sauce that fills and seals rice and water in a heat-resistant container and performs retort treatment, using the adhesive material for dehulling with or without adding 10% or less of water to the polished rice as the rice Wash-free rice from which the cocoon layer has been removed is used to fill and seal the wash-free rice and water in a moisture content of 13 to 20% in a heat-resistant container, and the sealed product is subjected to retort treatment while being repeatedly inverted and paused. The retort white soy sauce manufacturing method is characterized in that the time required for the reversal is 5 to 60 seconds and the rest time is 1 to 5 minutes . The method for producing retort white soy sauce according to claim 1, wherein the time required for the reversal is 10 to 50 seconds. 3. The method for producing retort white soy sauce according to claim 1 or 2 , wherein the pause time is 2 to 4 minutes. The method for producing retort white soy sauce according to any one of claims 1 to 3 , wherein the cooling process after the retort process is performed while the sealed object is repeatedly inverted and paused. The method for producing retort white soy sauce according to claim 4, wherein the cooling process is performed while the sealed product is repeatedly inverted and paused until the temperature of the center of the food becomes 50 ° C or lower. The method for producing retort white soy sauce according to claim 4, wherein the cooling process is performed while the sealed product is repeatedly inverted and paused until the temperature of the center of the food becomes 40 ° C or lower.