JP4704379B2 - Cooked rice with chilled storage container and its manufacturing method - Google Patents
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- JP4704379B2 JP4704379B2 JP2007052335A JP2007052335A JP4704379B2 JP 4704379 B2 JP4704379 B2 JP 4704379B2 JP 2007052335 A JP2007052335 A JP 2007052335A JP 2007052335 A JP2007052335 A JP 2007052335A JP 4704379 B2 JP4704379 B2 JP 4704379B2
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- 235000009566 rice Nutrition 0.000 title claims description 190
- 238000003860 storage Methods 0.000 title claims description 42
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims description 189
- 239000004615 ingredient Substances 0.000 claims description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
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- 230000032683 aging Effects 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
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- 229910052760 oxygen Inorganic materials 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
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- 244000144972 livestock Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
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Description
本発明は、炊飯米と比較的大きい具材とを含む、チルドで流通、保存する形態のチルド保存用容器入り炊飯米とその製造方法に関するものである。 The present invention relates to cooked rice in a container for chilled storage, including cooked rice and relatively large ingredients, distributed and stored in a chilled container, and a method for producing the cooked rice.
常温流通可能なプラスチック成形容器（トレー、カップ等）詰め米飯の形態の１つとして無菌包装米飯が知られている。一般に無菌室において炊飯米を容器に無菌的に充填し、脱酸素剤を添付後密封して調製される。炊飯米を調製後容器に充填するため、容器内炊飯を行う場合の、釜飯のような一体化した食味品質を得難い。また、無菌室や充填機等の設備を要する点で設備が過剰となる問題がある。更に、肉片等の大きい具材を殺菌処理して無菌的に充填する設備が実用化されていないため、このような具材を含む形態としては提供されていない。 Aseptic packaged rice is known as one form of packed rice in plastic molded containers (tray, cup, etc.) that can be distributed at room temperature. In general, cooked rice is aseptically filled in a container in a sterile room, attached with an oxygen scavenger and sealed. Since the cooked rice is filled into the container after preparation, it is difficult to obtain an integrated taste quality such as cooked rice when cooking in the container. Further, there is a problem that the facilities are excessive in that a facility such as an aseptic room or a filling machine is required. Furthermore, since equipment for sterilizing and filling aseptically large ingredients such as meat pieces has not been put to practical use, it is not provided as a form including such ingredients.
一方、精白米と水とを、ヘッドスペースを有して成形容器に充填密封し、１２０℃程度のレトルト加熱殺菌処理して容器内炊飯を行うレトルト米飯の形態も公知である。大きい具材を含むこともでき、常温流通可能で、比較的簡便なレトルト設備を用いて製造できる。反面、高温でレトルト加熱殺菌処理され、特に大きい具材を含むと、これをターゲットにしてより厳しい加熱条件で殺菌処理を実施する必要があるため、炊飯米と具材の食感・食味等の品質が著しく損なわれるという問題がある。 On the other hand, a form of retort cooked rice in which polished rice and water are filled and sealed in a molded container with a head space, and heated in a retort at about 120 ° C. for cooking in the container. It can also contain large ingredients, can be distributed at room temperature, and can be manufactured using relatively simple retort equipment. On the other hand, it is retort heat sterilized at high temperature, and especially when containing large ingredients, it is necessary to carry out sterilization under stricter heating conditions with this as a target, so the texture and taste of cooked rice and ingredients There is a problem that the quality is significantly impaired.
他の先行技術としては、精白米と、炊飯米のｐＨが５．０〜５．４になるように酸味料を添加した炊き水とを、ヘッドスペースを不活性ガス等で置換した後密封し、加熱殺菌することにより容器内炊飯を行うことを特徴とする常温流通可能な米飯の製造方法、が公知である（特許文献１）。一部具材を含む点も記載されている。
しかしながら、特許文献１記載の容器入り米飯では、加熱殺菌条件を緩和する意図で炊飯米のｐＨを下げており、本来の炊飯米の風味が損なわれやすい。また、加熱殺菌して調製した後、常温流通する形態のものであるため、流通保存時に炊飯米に含まれる澱粉の老化程度が低く、つまり澱粉が糊化してべたべたした状態であるため水分移行が激しい。このことにより、保存時に品質が安定せず、調製直後の食感・食味品質を喫食時まで十分に維持することができない問題がある。更に、具材を含むと、流通保存時に炊飯米と具材との間の水分移行が生じ、両者の品質が安定せず、喫食時に温めた際に具材の食感がべたついたものになる問題がある。
以上のように、高品質で保存ができる、炊飯米と比較的大きい具材が含まれた容器入り米飯は提案されていない。
However, in the cooked rice described in Patent Document 1, the pH of the cooked rice is lowered with the intention of relaxing the heat sterilization conditions, and the original flavor of the cooked rice is likely to be impaired. In addition, since it is in a form that circulates at room temperature after being prepared by heat sterilization, the degree of aging of the starch contained in the cooked rice during distribution and storage is low, that is, the starch is gelatinized and sticky so that moisture transfer occurs. Intense. As a result, there is a problem that the quality is not stable during storage and the texture and taste quality immediately after preparation cannot be sufficiently maintained until eating. In addition, when ingredients are included, moisture transfer between cooked rice and ingredients occurs during distribution and storage, the quality of the two is not stable, and the texture of the ingredients becomes sticky when heated during eating There's a problem.
As mentioned above, the rice in a container containing the cooked rice and comparatively big ingredients which can be preserve | saved with high quality is not proposed.
本発明は、炊飯米と比較的大きい具材とを含む、チルドで流通、保存する形態のチルド保存用容器入り炊飯米を提供することを目的とする。また、チルドで流通、保存する際に炊飯米と具材との間の水分移行等が生じず品質が安定で、喫食時に炊飯米と具材の食感、風味が優れたものとなる高品質のチルド保存用容器入り炊飯米を提供することを目的とする。更に、これらの容器入り炊飯米の製造方法を提供することを目的とする。 An object of this invention is to provide the cooked rice with the container for chilled preservation | save of the form distribute | circulated and preserve | saved with chilled containing the cooked rice and comparatively big ingredients. In addition, when circulated and stored in chilled, moisture transfer between cooked rice and ingredients does not occur, the quality is stable, and the texture and flavor of cooked rice and ingredients are excellent when eating The purpose is to provide cooked rice in a container for chilled storage. Furthermore, it aims at providing the manufacturing method of these cooked rice in a container.
本発明者らは、炊飯米と具材とがヘッドスペースを有して成形容器に充填密封された、加熱殺菌処理して容器内炊飯された容器入り炊飯米を調製する場合に、０〜１０℃で保存されるチルド保存用のものとし、前記加熱殺菌処理した後の一定期間における炊飯米の水分含量及び澱粉の老化度を特定範囲のものとする。このことによって、チルド保存用の比較的緩慢な加熱殺菌条件で容器内炊飯された炊飯米は食味、食感品質がよく、加えてチルド保存期間の当初から炊飯米の水分含量及び澱粉の老化度を特定範囲のものとすることで、保存期間中の炊飯米から具材への水分移行を抑えて両者の品質を保持し、保存後電子レンジ等で温めて喫食する場合に、極めて食味、食感が高品質の具材を含む炊飯米となることを見出した。
本発明は、炊飯米とその米粒よりも大きい具材がヘッドスペースを有して成形容器に充填密封された、加熱殺菌処理済みの０〜１０℃で保存されたもので、前記加熱殺菌処理してから２日後〜２０日後における前記炊飯米の水分含量が５０〜７０質量％でかつ老化度が２０％以上であることを特徴とするチルド保存用容器入り炊飯米、を特徴とする。
本発明は、精白米と、水と、米よりも大きい具材とを、ヘッドスペースを有して成形容器に充填密封し、加熱殺菌処理して容器内炊飯を行うことを特徴とする前記のチルド保存用容器入り炊飯米の製造方法、を別の態様とする。
The present inventors have prepared a cooked rice containing a container in which the cooked rice and ingredients have a head space and are filled and sealed in a molded container, and then cooked in a container after cooking in a container. It shall be for chilled preservation stored at 0 ° C., and the moisture content of the cooked rice and the aging degree of starch in a certain period after the heat sterilization treatment shall be in a specific range. By this, cooked rice cooked in a container under relatively slow heat sterilization conditions for chilled storage has good taste and texture quality, and in addition, the moisture content of cooked rice and the degree of starch aging from the beginning of the chilled storage period By keeping the quality within the specified range, the moisture transfer from the cooked rice to the ingredients during the storage period is suppressed and both qualities are maintained. It has been found that the feeling becomes cooked rice containing high-quality ingredients.
In the present invention, cooked rice and ingredients larger than the rice grains have a head space and are filled and sealed in a molded container and stored at 0 to 10 ° C. after heat sterilization treatment. 2 to 20 days later, the cooked rice in a chilled storage container is characterized in that the cooked rice has a moisture content of 50 to 70% by mass and an aging degree of 20% or more.
The present invention is characterized in that polished rice, water, and ingredients larger than rice are filled and sealed in a molded container having a head space, and heat sterilized to cook rice in the container. Another aspect is a method for producing cooked rice containing chilled containers.
以上の本発明の構成により、チルドで流通、保存する際に炊飯米と具材との間の水分移行等が生じず品質が安定で、喫食時に炊飯米と具材の食感、風味が優れたものとなる高品質のチルド保存用容器入り炊飯米を提供することが可能となる。 With the above configuration of the present invention, when circulated and stored in a chilled state, moisture transfer between cooked rice and ingredients does not occur, the quality is stable, and the texture and flavor of cooked rice and ingredients are excellent during eating It becomes possible to provide cooked rice with high quality chilled storage containers.
以下、本発明について詳細に説明する。
本発明において、精白米としては、粳米、糯米等を常法により精白した生米を用い得る。粳米を単独で使用するのが望ましく、粳米と糯米を併用してもよく、糯米単独で使用することもできる。精白米は、常法により洗米したもの、あるいは無洗米を用い得る。精白米の使用量は、生米の使用量として、２２〜４０質量％（以下％の略称する）、好ましくは２９〜３７％が例示される。これらと、下記する具材、水の使用量と組合せて、容器内炊飯と保存時の品質保持が図れる。原料の使用量は、使用する全ての原料に対する当該原料の使用割合で表す。
Hereinafter, the present invention will be described in detail.
In the present invention, as polished rice, raw rice obtained by polishing polished rice, glutinous rice or the like by a conventional method can be used. It is desirable to use the glutinous rice alone. The glutinous rice and the glutinous rice may be used in combination, or the glutinous rice may be used alone. As the polished rice, one washed by a conventional method or unwashed rice can be used. The amount of polished rice used is 22 to 40% by mass (hereinafter abbreviated as%), preferably 29 to 37%, as the amount of raw rice used. In combination with these ingredients and the amount of water used, it is possible to maintain the quality during cooking and storage in the container. The amount of raw material used is expressed as the proportion of the raw material used relative to all raw materials used.
具材としては、大きさが米よりも大きいもの、望ましくは、加熱最遅点（加熱殺菌処理する場合の具材内部における最も加熱が遅れる点）から表面までの距離が２〜１５ｍｍのものを用いればよい。外径が８〜５０ｍｍ程度のものを用い得る。このような具材は、量感のある大きさを有し、下記する加熱殺菌処理を行ってチルド保存する場合に、菌汚染がなく高品質を保持して保存可能である。
具材としては、畜肉類、魚介類、野菜類、畜肉類・魚介類等のねりもの類、卵加工品、等を単独あるいは適宜組合せて用い得、畜肉類、魚介類を好適に用い得る。具材は、生のもの、調理したもの、半調理したものの何れでもよい。焼成、蒸し、油揚げしたものが、風味、食感がよく、保存時に炊飯米と具材との間の水分移行等が生じ難く、品質が安定であるため好ましい。具材は調製された容器入り炊飯米において、極端に離水しないものが望ましい。具材の使用量は、５〜５０％、好ましくは１５〜３０％が例示される。
As the ingredients, those having a size larger than that of rice, preferably those having a distance from the latest heating point (the point where heating is most delayed in the ingredients in the case of heat sterilization) to the surface of 2 to 15 mm. Use it. A thing with an outer diameter of about 8-50 mm can be used. Such ingredients have a large size, and can be preserved without being contaminated with bacteria and preserved high quality when stored in a chilled state by performing the heat sterilization treatment described below.
As the ingredients, livestock meat, seafood, vegetables, pastes such as livestock meat and seafood, processed eggs, etc. can be used alone or in appropriate combination, and livestock meat and seafood can be suitably used. The ingredients may be raw, cooked or semi-cooked. Baked, steamed and fried are preferred because they have good flavor and texture, are less likely to cause moisture transfer between cooked rice and ingredients during storage, and are stable in quality. Ingredients for the cooked rice in a container prepared are preferably those that do not cause excessive water separation. The amount of ingredients used is 5 to 50%, preferably 15 to 30%.
水、即ち炊き水としては、水又は調味液を用いることができる。水の使用量は、３９〜４５％、好ましくは４０〜４３％が例示される。以上の原料の他に、調味料や香辛料等の任意の原料を用い得ることは勿論である。 As water, that is, cooking water, water or seasoning liquid can be used. The amount of water used is 39 to 45%, preferably 40 to 43%. Of course, any raw material such as seasonings and spices can be used in addition to the above raw materials.
成形容器としては、カップ状、トレイ状、円筒状、角筒状等のものが挙げられ、材料は合成樹脂、金属が挙げられる。成形容器は、原料を収容する容器本体とその開口部を密封する蓋材とからなる形態のものを用い得る。容器本体は蓋材をヒートシール、巻き締め等任意の手段で施して密封される。本発明の目的が達成される限りにおいて、成形容器は任意に構成し得るが、特に次のものを好適に採用することができる。
１）合成樹脂製等のカップ状又はトレイ状の容器本体と合成樹脂製の蓋材とからなるもの。市販品を調製する場合に簡便であり、電子レンジで加熱できる等の利点がある。透明材の容器本体及び／又は蓋材では、中身が見えて見栄えがよく、炊飯米の上に大きい具材が載ったり、両者が混在した状態等が見える特徴的な容器入り炊飯米が調製できる。
２）成形容器のカップ状又はトレイ状の容器本体が、内部の底面の面積が１９００〜４００００ｍｍ２、高さが１５〜１００ｍｍ、上方開放部の面積が１９００〜４００００ｍｍ２のものである。
３）前記のカップ状又はトレイ状の容器本体が、横断面が円形あるいは多角形のものである。
２）３）の容器により、加熱殺菌処理及び容器内炊飯を好適に実施することが可能で、加熱殺菌・炊飯時乃至調製後に適当なヘッドスペースを有する、一食分に調製された容器入り炊飯米を供し得る。米、具材及びヘッドスペースを適当に配置して保存時の品質保持が図れる。
Examples of the molded container include cups, trays, cylinders, rectangular tubes, and the like, and materials include synthetic resins and metals. As the molded container, a container formed of a container main body for storing the raw material and a lid member for sealing the opening can be used. The container body is sealed by applying a lid material by any means such as heat sealing or winding. As long as the object of the present invention is achieved, the molded container can be arbitrarily configured. In particular, the following can be suitably employed.
1) A synthetic resin or other cup-shaped or tray-shaped container body and a synthetic resin lid material. It is convenient when preparing a commercial product, and has an advantage that it can be heated in a microwave oven. The transparent container body and / or lid material can be prepared with a distinctive container-cooked rice that can be seen in its contents and looks good, with large ingredients on top of the cooked rice, or a mixture of both. .
2) The cup-shaped or tray-shaped container body of the molded container has an inner bottom area of 1900-40000 mm 2 , a height of 15-100 mm, and an upper open area of 1900-40000 mm 2 .
3) The cup-shaped or tray-shaped container main body has a circular or polygonal cross section.
2) With the container of 3), it is possible to suitably carry out heat sterilization treatment and in-container cooking, and have a suitable head space at the time of heat sterilization / cooking or after preparation. Can be provided. Rice, ingredients, and head space can be arranged appropriately to maintain quality during storage.
次に、容器入り炊飯米の製造方法について説明する。
前記の精白米と、水と、具材とを、ヘッドスペースを有して成形容器に充填密封し、加熱殺菌処理して容器内炊飯を行う。
精白米と、水と、具材との充填順序は任意であり、例えば精白米と水と具材を一緒に充填した場合でも、容器内炊飯が可能であり、炊飯米の上に具材が載った状態等に炊飯調理することができる。
原料を成形容器に充填密封する場合の手段は任意である。この場合に、容器のヘッドスペースを７〜６０％、好ましくは１０〜５０％残して容器を密封するのがよい。上記ヘッドスペースの範囲は例示に過ぎず、ヘッドスペースは容器内炊飯が可能であり、炊飯米の上部にヘッドスペースが残る大きさであればよい。また、ヘッドスペースにおいて炊飯米の上に具材が載った形態等の容器入り炊飯米を提供できる。なお、ヘッドスペースの割合は、容器の内容積に占める、原料が存在しない通常原料の上部に位置する空間部分の割合を指す。
Next, the manufacturing method of the cooked rice in a container is demonstrated.
The polished rice, water, and ingredients are filled and sealed in a molded container having a head space, cooked in a container by heat sterilization.
The filling order of polished rice, water, and ingredients is arbitrary. For example, even when polished rice, water and ingredients are filled together, cooking in a container is possible, and ingredients are placed on the cooked rice. Cooked rice can be cooked in the state of being placed.
The means for filling and sealing the raw material in the molding container is arbitrary. In this case, the container should be sealed leaving 7-60%, preferably 10-50% of the container headspace. The range of the head space is merely an example, and the head space can be cooked in a container, and may be any size as long as the head space remains above the cooked rice. Moreover, the cooked rice with a container of the form etc. in which the ingredient was mounted on the cooked rice in the head space can be provided. In addition, the ratio of head space refers to the ratio of the space part which occupies the internal volume of a container and is located in the upper part of the normal raw material in which the raw material does not exist.
原料を成形容器に充填密封後、これを加熱殺菌処理して容器内炊飯を行う。加熱殺菌処理の条件は、調製される容器入り炊飯米が、チルド保存、例えば０〜１０℃の保存環境で２０〜６０日程度の保存が可能となるものとする。前記の具材をターゲットにした場合の好適な条件としては、９５〜１１０℃、好ましくは９８〜１０５℃で、具材の加熱最遅点のＦ100値が５〜６０、好ましくは１０〜５０が挙げられる。これらの条件により、米や具材に過度の加熱による品質劣化を及ぼすことなく、殺菌処理及び容器内炊飯を行うことが可能となる。成形容器を正立静置して加熱処理すればよいが、加熱処理中に容器を上下等に反転することもできる。前記の温度条件は雰囲気温度を示す。
上記の加熱殺菌処理を施した容器入り炊飯米は、好ましくは加熱殺菌処理後に急速にチルド環境にまで冷却し、チルド保存環境において、チルド保存用容器入り炊飯米に調製される。上記の急速冷却の条件としては、加熱殺菌処理後２０〜３００分間の間に０〜１０℃にまで冷却するのが好ましい。
After filling and sealing the raw material in the molded container, this is heat sterilized and cooked in the container. The condition of the heat sterilization treatment is that the cooked rice in a container to be prepared can be stored in a chilled storage, for example, about 20 to 60 days in a storage environment of 0 to 10 ° C. Suitable conditions when targeting the above ingredients are 95 to 110 ° C., preferably 98 to 105 ° C., and the F100 value of the latest heating point of the ingredients is 5 to 60, preferably 10 to 50. Can be mentioned. Under these conditions, it becomes possible to perform sterilization and cooking in a container without causing quality deterioration due to excessive heating of rice and ingredients. The molded container may be left standing and heat-treated, but the container can be turned upside down during the heat treatment. The above temperature condition indicates the ambient temperature.
The cooked rice in a container subjected to the heat sterilization treatment is preferably rapidly cooled to a chilled environment after the heat sterilization treatment, and is prepared as a cooked rice in a container for chilled preservation in a chilled preservation environment. As conditions for the above rapid cooling, it is preferable to cool to 0 to 10 ° C. within 20 to 300 minutes after the heat sterilization treatment.
以上のようにして調製された容器入り炊飯米は、次のような特定の形態を好適に達成し得るものとなる。
１）炊飯米と具材がヘッドスペースを有して成形容器に充填密封された、加熱殺菌処理済みの０〜１０℃で保存されたもので、前記加熱殺菌処理してから２日後（４８時間後）〜２０日後（４８０時間後）における前記炊飯米の水分含量が５０〜７０％、好ましくは５５〜６７％でかつ老化度が２０％以上、好ましくは２５％以上、更に好ましくは３０％以上である。
一般に、加熱殺菌処理してから１日後（２４時間後）は炊飯米に含まれる澱粉の糊化度が高く、老化程度が低く、これ以降の保存中に上記老化度が高まる。この場合に、一般の常温保存では、２日後〜１０日後でも老化度が２０％未満で低い傾向となり、上記保存の間に炊飯米から具材への水分移行が起って、保存時の両者の食味・食感品質が安定しない。
したがって、本発明では、０〜１０℃のチルド保存をすると共に、加熱殺菌処理してから２日後〜２０日後における炊飯米の水分含量と老化度を前記範囲のものとすることによって、保存の間における炊飯米から具材への水分移行を低減して、両者の保存時の食味・食感品質を安定させることが可能となる。同時に、保存中炊飯米は適度に保形され（塊として適当な硬さを有する）、具材を含む場合は、炊飯米と具材とが分離した状態で形を保って保存されることでも、食感品質が保持される。以上のため喫食時に温めた際に、炊飯米や具材の食感がべたついたものになる問題が解消される。なお、本発明では、加熱殺菌処理してから２日後〜２０日後の期間中全ての時点において、炊飯米の水分含量と老化度を前記数値範囲のものとする必要があり、これらの何れかが上記期間中のある時点において数値範囲を外れる場合には、所望の食感品質保持効果が達成されないことがある。
The cooked rice in a container prepared as described above can suitably achieve the following specific form.
1) Cooked rice and ingredients are stored at 0-10 ° C. after heat sterilization treatment, filled in a molded container with a head space, and stored 2 days after the heat sterilization treatment (48 hours) After) to 20 days (after 480 hours), the cooked rice has a moisture content of 50 to 70%, preferably 55 to 67% and an aging degree of 20% or more, preferably 25% or more, more preferably 30% or more. It is.
In general, one day after the heat sterilization treatment (after 24 hours), the degree of gelatinization of the starch contained in the cooked rice is high, the degree of aging is low, and the degree of aging increases during subsequent storage. In this case, in general storage at normal temperature, the aging degree tends to be less than 20% even after 2 days to 10 days, and moisture transfer from the cooked rice to the ingredients occurs during the storage, both during storage. The taste and texture are not stable.
Therefore, in the present invention, the chilled storage at 0 to 10 ° C. and the moisture content and the aging degree of the cooked rice after 2 to 20 days after the heat sterilization treatment are within the above range, It is possible to reduce the moisture transfer from cooked rice to ingredients, and to stabilize the taste and texture quality during storage of both. At the same time, the cooked rice during storage is moderately shaped (having appropriate hardness as a lump), and if it contains ingredients, the cooked rice and ingredients can be kept in a separated state and preserved. , Texture quality is maintained. Therefore, the problem that the texture of cooked rice and ingredients becomes sticky when heated at the time of eating is solved. In addition, in this invention, it is necessary to make the moisture content and aging degree of cooked rice into the said numerical range in all the time points in the period after 2 to 20 days after heat sterilization treatment, When the value is out of the numerical range at a certain point in the period, the desired texture quality maintaining effect may not be achieved.
なお、前記の水分含量と老化度とは、以下の方法により測定した炊飯米に含まれる水分含量及び炊飯米に含まれる澱粉の老化度を指す。
炊飯米に含まれる水分含量の測定方法
炊飯米の水分含量（％）とは、秤量缶（口の内径５５ｍｍ、底の内径５０ｍｍ、深さ３５ｍｍのもので、恒量を求めたもの）に、炊飯米を約１０ｇ秤量し、これを１０５℃で１６時間乾燥し、これにより蒸発した水分量（ｇ／１００ｇ）を測定したものをいう。
老化度の測定方法
本発明でいう老化度は、下記の式により求める。
老化度（％）＝１００−炊飯米の糊化度（％）※
※上記糊化度は、炊飯米に含まれる澱粉が老化するに従って、米の吸水量が小さくなることを利用して、次のように測定する。即ち、
（１）調製された容器入り炊飯米に含まれる炊飯米（サンプル米）の米飯粒の水分含量（Ｗ１）を前記の測定方法により求める。
（２）別に、上記サンプル米とアミロース含量が同等の炊飯米を準備し、炊飯直後に上記サンプル米の水分含量（Ｗ１）となるように炊飯して（炊飯直後の米）、その水分含量を（Ｗ２）とする。当該サンプル米の炊飯直後の水分含量が分れば、それをＷ２とする。
（３）上記サンプル米及び炊飯直後の米の米飯粒約２５ｇを各々蒸留水２００ｍｌに浸漬する。各々上記浸漬を５℃の環境下で２４時間続け、米飯粒に吸水させる。
（４）浸漬後、上記サンプル米及び炊飯直後の米の各々について、米飯粒と蒸留水との混合物を１ｍｍメッシュの篩を通過させて、吸水した米飯粒と水相部とに分離する。
（５）分離されたサンプル米の米飯粒の水分含量（Ｗ３）及び炊飯直後の米の米飯粒の水分含量（Ｗ４）を前記の測定方法により求める。
（６）以上で求めた米飯粒の水分含量を次の式に算入して、サンプル米の糊化度を求める。
糊化度（％）＝［（サンプル米の吸水率＝Ｗ３−Ｗ１）÷（炊飯直後の米の吸水率＝Ｗ４−Ｗ２）］×１００
なお、調製された容器入り炊飯米に含まれるサンプル米のアミロース含量を求めることができ、これとアミロース含量が同等の米については、当該サンプル米と同等の吸水作用をもつ。同時に、密閉系で保持されたサンプル米の水分含量（Ｗ１）と、サンプル米の炊飯直後の水分含量とは等しい。したがって、サンプル米とアミロース含量が同等の米について、同等の水分含量に炊飯した直後の米の吸水率を求めれば、必ずしも当該サンプル米の炊飯直後の米の吸水率を求めなくても、前記の方法により、当該サンプル米の糊化度を求めることが可能である。
The water content and the degree of aging refer to the water content contained in cooked rice and the degree of aging of starch contained in the cooked rice as measured by the following method.
Measuring method of moisture content in cooked rice The moisture content (%) of cooked rice is a weighed can (those with an inner diameter of 55 mm at the mouth, an inner diameter of 50 mm at the bottom, and a depth of 35 mm). About 10 g of rice is weighed, dried at 105 ° C. for 16 hours, and the amount of water evaporated (g / 100 g) is measured.
Method for Measuring Aging Degree of aging referred to in the present invention is determined by the following equation.
Aging degree (%) = 100-degree of gelatinization of cooked rice (%) *
* The above gelatinization degree is measured as follows using the fact that the water absorption of rice decreases as the starch contained in the cooked rice ages. That is,
(1) The water content (W1) of the rice grains of the cooked rice (sample rice) contained in the prepared cooked rice in a container is determined by the measurement method described above.
(2) Separately, cooked rice having the same amylose content as the sample rice is prepared, and cooked so that the water content (W1) of the sample rice is immediately after cooking (rice immediately after cooking). (W2). If the moisture content immediately after cooking of the sample rice is known, it is defined as W2.
(3) About 25 g of the above sample rice and rice just after cooking are immersed in 200 ml of distilled water. Each of the above immersions is continued for 24 hours in an environment of 5 ° C., and the rice grains are allowed to absorb water.
(4) After immersion, for each of the sample rice and the rice just after cooking, the mixture of the cooked rice grains and distilled water is passed through a 1 mm mesh screen to separate the absorbed rice grains and the water phase.
(5) The water content (W3) of the cooked rice grains of the separated sample rice and the moisture content (W4) of the cooked rice grains immediately after cooking are determined by the measurement method described above.
(6) The moisture content of the cooked rice grains obtained above is included in the following formula to determine the degree of gelatinization of the sample rice.
Gelatinization degree (%) = [(water absorption rate of sample rice = W3-W1) ÷ (water absorption rate of rice immediately after cooking = W4-W2)] × 100
In addition, the amylose content of the sample rice contained in the prepared cooked rice with a container can be calculated | required, and about this, the rice with an equivalent amylose content has a water absorption effect equivalent to the said sample rice. At the same time, the moisture content (W1) of the sample rice held in the closed system is equal to the moisture content immediately after cooking the sample rice. Therefore, for the rice having the same amylose content as the sample rice, if the water absorption rate of the rice immediately after cooking to the same moisture content is determined, the water absorption rate of the rice immediately after cooking the sample rice may not necessarily be determined. The degree of gelatinization of the sample rice can be determined by the method.
２）炊飯米の上に具材が載った状態のものである。両者をセパレートすることで、保存の間における炊飯米から具材への水分移行を低減して、両者の保存時の食味・食感品質を安定させることが可能となる。なお、炊飯米と具材が混在したものも排除されない。具材の大きさは、外径が８〜５０ｍｍ程度のものが量感があり望ましい。
３）炊飯米の露出した上部表面部における２０％以上、好ましくは３０％以上の米粒が立った状態である。望ましくは、上記の米粒の立った状態が、水平面に対する米粒の長径方向の傾きが４５度以上である。
これらの状態は、精白米を成形容器内でヘッドスペースを有して容器内炊飯した場合に達成できるもので、炊飯米の食味・食感品質が高品質であることを示すものである。同時に具材を含んで、炊飯米の上に具材が載った状態のものである場合は、炊飯米の上部表面部における立った状態の米粒が具材を持上げる作用をもつことになり、これによっても保存時の炊飯米から具材への水分移行が抑えられる効能が得られる。炊飯米の上に具材が載っている場合は、炊飯米の露出した上部表面部とは具材が載っていない部分を指す。
４）また、容器の容積中容積比率において、炊飯米が４０〜９０％、具材が７〜４０％、容器のヘッドスペースが７〜６０％とすることが挙げられる。これらにより、保存時における原料の水分移行が低減され品質が安定で、炊飯米の上に具材が載った形態を採る場合は見栄えがよいものとなり（容器乃至蓋材を透明材で形成するとよい）、容器入り炊飯米を電子レンジでそのまま加熱した場合に、炊飯米と具材が良好に加熱される。
５）炊飯米のｐＨが５．５〜８．０、好ましくは６．０〜７．５である。これにより食味の良好な炊飯米が得られる。
６）容器のヘッドスペースの酸素濃度が５％以下、好ましくは２％以下である。加熱殺菌処理することで、ヘッドスペースの酸素濃度が低濃度となり、チルド保存時の保存性が向上する。本発明により上記の酸素濃度が達成され、脱酸素剤の使用は不要となる。
2) The ingredients are on the cooked rice. By separating the two, it is possible to reduce moisture transfer from the cooked rice to the ingredients during storage, and to stabilize the taste and texture quality during storage of both. In addition, the mixture of cooked rice and ingredients is not excluded. As for the size of the ingredients, those having an outer diameter of about 8 to 50 mm are desirable because they have a sense of volume.
3) 20% or more, preferably 30% or more of rice grains are standing on the exposed upper surface of the cooked rice. Desirably, when the above-mentioned rice grains are standing, the inclination of the major axis direction of the rice grains with respect to the horizontal plane is 45 degrees or more.
These states can be achieved when polished rice is cooked in a container having a head space in a molded container, and indicates that the taste and texture quality of the cooked rice is high quality. At the same time, if the ingredients are in a state where the ingredients are placed on the cooked rice, the standing rice grains in the upper surface part of the cooked rice will have the effect of lifting the ingredients, The effect which can suppress the water | moisture content transfer from cooked rice at the time of a preservation | save also to this by this is acquired. When the ingredients are placed on the cooked rice, the exposed upper surface portion of the cooked rice indicates a portion where the ingredients are not placed.
4) Moreover, in the volume-to-volume ratio of the container, the cooked rice is 40 to 90%, the ingredients are 7 to 40%, and the head space of the container is 7 to 60%. By these, the moisture transfer of the raw material at the time of preservation | save is reduced, quality is stable, and when it takes the form which the ingredients were mounted on cooked rice, it becomes a good-looking thing (It is good to form a container thru | or a cover material with a transparent material. ) When cooked rice in a container is heated as it is in a microwave oven, the cooked rice and ingredients are heated well.
5) The pH of the cooked rice is 5.5 to 8.0, preferably 6.0 to 7.5. Thereby, cooked rice with good taste is obtained.
6) The oxygen concentration in the head space of the container is 5% or less, preferably 2% or less. By performing the heat sterilization treatment, the oxygen concentration in the head space becomes low, and the storability during chilled storage is improved. According to the present invention, the above oxygen concentration is achieved, and the use of an oxygen scavenger becomes unnecessary.
７）弁当や釜飯等として供し、量販店やコンビニエンスストアなどでチルド保存環境において比較的長期間の流通保存が可能で、顧客が喫食する際に電子レンジ等でそのまま加熱して供する、新規形態の保存食品が達成される。容器は、電子レンジ加熱する際に開口してもよく、電子レンジ加熱用に自動蒸気抜き機構を備えたものとしてもよい。本発明では、加熱殺菌処理してから０〜１０℃で２０〜６０日程度保存可能な形態が望ましく、これにより炊飯米と具材の食味・食感品質が良好な前記形態の保存食品が達成される。 7) A new form that is served as a lunch box, pot rice, etc., can be stored for a relatively long time in a chilled storage environment at a mass retailer or convenience store, etc. Preserved food is achieved. The container may be opened when microwave heating, or may be provided with an automatic vapor venting mechanism for microwave heating. In this invention, the form which can be preserve | saved for about 20 to 60 days at 0-10 degreeC after heat-sterilization treatment is desirable, and thereby the preservation | save food of the said form with favorable taste and texture quality of cooked rice and ingredients is achieved. Is done.
実施例１
下記する成形容器のカップ状の容器本体に、無洗化処理した粳米の精白米（生米）７５ｇ、だし汁１０５ｇ、塩焼きした鯛の切り身５０ｇ、ブランチングした人参１０ｇを入れ、蓋材を容器本体のフランジ部にシールして密封した。これをレトルトで１０５℃で４０分間（Ｆ100値４０）の加熱殺菌処理して容器内炊飯を行い、加熱処理後１８０分間の間に５℃にまで冷却してチルド保存用容器入り炊飯米を調製して、５℃で保存した。
成形容器
（カップ状の本体）
形状：横断面が円形の逆円錐台状。上端縁にフランジ部を有する。
寸法：内部底面の直径８５ｍｍ、上部開放部の直径１０５ｍｍ、高さ４５ｍｍ
材質：ポリプロピレン
（蓋材）
材質：ＰＥＴ／ナイロン／ＣＰＰのラミネートフィルム材
前記のチルド保存用容器入り炊飯米は、次の形態を有するものであった。
１）加熱殺菌処理してから２日後〜２０日後の保存中における炊飯米の水分含量は約６２％で、老化度は約３５〜６２％であった。
２）塊状の炊飯米の上に具材が載った形態のものであった。
３）炊飯米の具材の載っていない露出した上部表面部における約３０％以上の米粒が、水平面に対する米粒の長径方向の傾きが４５度以上の立った状態であった。
４）容器の容積中容積比率において、炊飯米が約６２％、具材が１５％、容器のヘッドスペースが約２３％であった。
５）炊飯米のｐＨは約６．８であった。
６）容器のヘッドスペースの酸素濃度が約０．９％であった。
７）加熱殺菌処理してから５℃で４０日程度保存可能なものであった。
前記のチルド保存用容器入り炊飯米は、２週間保存後に容器の蓋材を一部開けて電子レンジで加熱し、蓋材を開けて食すると、炊飯米の食感がべたつかず、炊飯米本来のもので、具材も吸水しておらず良好な食感で、これらは風味においても良好であった。
Example 1
In the cup-shaped container body of the molded container described below, 75 g of polished rice polished rice (raw rice), 105 g of broth, 50 g of salt-baked salmon fillet, and 10 g of blanched ginseng are placed, and the lid material is the container body The flange part was sealed and sealed. This is heated and sterilized at 105 ° C for 40 minutes (F100 value 40) with a retort, cooked in a container, and cooled to 5 ° C for 180 minutes after the heat treatment to prepare cooked rice in a container for chilled storage. And stored at 5 ° C.
Molded container (cup-shaped body)
Shape: inverted frustoconical shape with a circular cross section. A flange portion is provided at the upper edge.
Dimensions: Inner bottom diameter 85mm, upper opening diameter 105mm, height 45mm
Material: Polypropylene (lid material)
Material: PET / nylon / CPP laminate film material The cooked rice in a container for chilled storage had the following form.
1) The moisture content of the cooked rice during storage after 2 to 20 days after the heat sterilization treatment was about 62%, and the degree of aging was about 35 to 62%.
2) It was a form in which ingredients were placed on lump-shaped cooked rice.
3) About 30% or more of the rice grains in the exposed upper surface portion where the ingredients of cooked rice were not placed were in a state where the inclination of the major axis direction of the rice grains with respect to the horizontal plane was 45 degrees or more.
4) In the volume-to-volume ratio of the container, the cooked rice was about 62%, the ingredients were 15%, and the container headspace was about 23%.
5) The pH of the cooked rice was about 6.8.
6) The oxygen concentration in the headspace of the container was about 0.9%.
7) After being heat sterilized, it could be stored at 5 ° C. for about 40 days.
The rice cooked rice in the container for chilled storage is partially heated after being stored for 2 weeks, heated in a microwave oven, opened with the lid, and the food texture of the cooked rice is not sticky. The ingredients did not absorb water and had a good texture, which was also good in flavor.
比較例１
加熱殺菌処理（容器内炊飯）の条件を１２３℃で４０分間（Ｆ０値＝７）とし、加熱処理後１８０分間の間に２５℃（常温）にまで冷却して、２５℃で保存した以外は、実施例１と同様にして常温保存用容器入り炊飯米を調製した。
上記の常温保存用容器入り炊飯米は、次の性能のものであった。
１）加熱殺菌処理してから２日後〜２０日後の保存中における炊飯米の水分含量は約６２％で、老化度は約２〜２２％であった。
２）塊状の炊飯米の上に具材が載った形態のものであった。
３）炊飯米の具材の載っていない露出した上部表面部における米粒が、約２５％以上水平面に対する米粒の長径方向の傾きが４５％以上の立った状態であった。
４）容積比率において、炊飯米が約６２％、具材が１５％、容器のヘッドスペースが約２３％であった。
６）容器のヘッドスペースの酸素濃度が約０．３％であった。
７）加熱殺菌処理してから２５℃で６ヶ月程度保存可能なものであった。
前記の常温保存用容器入り炊飯米は、２週間保存後に容器の蓋材を一部開けて電子レンジで加熱し、蓋材を開けて食すると、炊飯米の食感がべたつき、具材も吸水して食感がべたついたもので、これらは風味においても、レトルト加熱臭味がして実施例１のものと比べて非常に劣るものであった。３月保存後に同様に食すると、炊飯米の食感、具材のべたつきは更に増し、風味も劣るものであった。
より詳しく品質評価すると、２週間保存後と３月保存後の何れの場合も、醤油の褐変臭と米油の劣化臭があり、だしの香気が失われ、また、具材である鯛の食感がパサパサして不良なものであった。
Comparative Example 1
The condition of heat sterilization treatment (rice cooking in the container) was set at 123 ° C. for 40 minutes (F0 value = 7), cooled to 25 ° C. (room temperature) for 180 minutes after the heat treatment, and stored at 25 ° C. In the same manner as in Example 1, a cooked rice with a room temperature storage container was prepared.
The above-mentioned cooked rice in a room temperature storage container had the following performance.
1) The moisture content of the cooked rice during storage after 20 to 20 days after heat sterilization was about 62%, and the degree of aging was about 2 to 22%.
2) It was a form in which ingredients were placed on lump-shaped cooked rice.
3) The rice grains in the exposed upper surface portion where the ingredients of the cooked rice were not placed were in a state where the inclination of the major axis direction of the rice grains relative to the horizontal plane was 45% or more with respect to the horizontal plane.
4) In the volume ratio, the cooked rice was about 62%, the ingredients were 15%, and the container headspace was about 23%.
6) The oxygen concentration in the headspace of the container was about 0.3%.
7) After being heat sterilized, it could be stored at 25 ° C. for about 6 months.
The above cooked rice in a container for storage at room temperature, after storing for 2 weeks, partially open the lid of the container, heat it with a microwave oven, open the lid and eat it, the texture of the cooked rice is sticky, and the ingredients also absorb water Thus, the texture was sticky, and these were very inferior to those of Example 1 due to the retort heating odor. If the food was eaten in the same manner after storage in March, the texture of the cooked rice and the stickiness of the ingredients increased further, and the flavor was poor.
In more detailed quality evaluation, both after 2 weeks storage and after storage in March, there is a browning odor of soy sauce and a deterioration odor of rice oil, and the flavor of dashi is lost. The feeling was dull and bad.
Claims (2)
９５〜１１０℃で、具材の加熱最遅点のＦ100値が５〜６０である条件で加熱殺菌処理して、炊飯米の上に具材が載った状態に容器内炊飯を行い、
上記の加熱殺菌処理後２０〜３００分間の間に０〜１０℃にまで冷却して、
０〜１０℃の保存環境で２０〜６０日程度の保存が可能であり、前記加熱殺菌処理をしてから２日後〜２０日後における前記炊飯米の水分含量が５０〜７０質量％でかつ老化度が２０％以上であるチルド保存用容器入り炊飯米を製造することを特徴とするチルド保存用容器入り炊飯米の製造方法。 Polished raw rice 22-40% by mass, water 39-45% by mass, ingredients 5-50% by mass with an outer diameter of 8-50 mm, 7-60% headspace, Filled and sealed into a molded container consisting of a tray-like container body and a lid that seals the opening,
At 95-110 ° C., heat sterilization treatment is performed under the condition that the F100 value of the latest heating point of the ingredients is 5-60, and the ingredients are cooked in a state where the ingredients are placed on the cooked rice,
Cool to 0 to 10 ° C. during 20 to 300 minutes after the above heat sterilization treatment,
0 ° C. is a capable of storing about 20 to 60 days in the storage environment, the heat sterilization treatment was moisture content of the cooked rice in 2 days to 20 days after the and aging degree 50 to 70 wt% A method for producing cooked rice in a container for chilled storage, comprising producing a cooked rice in a container for chilled storage, wherein the rice is 20% or more.
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| JPH09154508A (en) * | 1995-12-06 | 1997-06-17 | Nippon Sanso Kk | Packed cooked rice and its production |
| JP2003102410A (en) * | 2001-09-28 | 2003-04-08 | House Foods Corp | Molded boiled rice and method for producing the same |
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| JPH09154508A (en) * | 1995-12-06 | 1997-06-17 | Nippon Sanso Kk | Packed cooked rice and its production |
| JP2003102410A (en) * | 2001-09-28 | 2003-04-08 | House Foods Corp | Molded boiled rice and method for producing the same |
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