JP5091783B2 - Containerized cooked rice solid food and its production - Google Patents

Description

  The present invention relates to a containerized cooked rice solid food which can provide a new way of eating cooked rice (glutinous rice, glutinous rice, and mixed rice thereof) and can be stored for a long time at room temperature, and a method for producing the same.

Conventionally, rice has been filled into a container and molded. For example, by forming rice that is made of glutinous rice into a mold and compression-molded, the molded rice is sealed and wrapped with a plastic film so that it does not collapse even if it is held by hand. There is a method for producing shaped rice having a shape-retaining property and excellent storage stability (Patent Document 1). In this method, the surface of the cooked rice becomes sticky when it is molded at a higher pressure (pressure of 1 to ² kg / cm ² per unit area during compression) than when rice balls are produced by putting cooked rice of glutinous rice in a mold. When the plastic film is hermetically packaged and then taken out from the plastic film, it seems that the surface of the formed rice is stuck to the plastic film and is difficult to take out. Moreover, the apparatus and effort which apply a pressure each time the cooked rice is formed are required.

  In addition, a method for producing a shaped cooked rice food that is put into a container in a frozen state or a thawed state and heat-molded in the presence of water or an aqueous protein solution is described. Egg, egg white, milk protein, soybean protein and the like are known (Patent Document 2). However, in the present invention, the surface of the rice is baked like takoyaki, okonomiyaki, or omelet type, such as heating at a high temperature of 160 to 220 ° C., and the protein used is a water-soluble protein, For example, whole egg, egg white, milk protein, and soy protein are used, and whey protein is not described at all.

In addition, by making the rice soaked so that the water content is 57-70%, by cooking rice, it will prevent excessively soft texture and prevent starch aging for a long time A method for producing cooked rice is known (Patent Document 3). In other words, the present invention only describes a method for making cooked rice that uses glutinous rice to prevent starch aging for a long time, and is designed so that the cooked rice can be shaped and eaten anytime and anywhere with a snack sensation. There is no description of how to do this. Accordingly, there is no description about improving the bad mold separation by putting the cooked rice into a mold.
Japanese Patent Laid-Open No. 5-15328 JP-A-5-111354 JP 2006-174780 A

  The object of the present invention is to provide a containerized rice solid food that can be eaten in various scenes while walking, working, or commuting, and can be stored for a long time at room temperature, and a method for producing the same. There is.

  In order to achieve the above-mentioned object, the present inventor has formed cooked rice into a solid form to obtain a cooked rice solid food, and after filling, sealing, heat sterilizing and cooling the cooked rice solid food in a container, It was necessary to improve the poor mold release when taking out the solid food from the container, but the heat-coagulated whey protein covers each rice grain of the rice and pulls the rice grains one by one. The present invention has been found to be in a solid form so as to cover the cooked rice solid food, thereby improving the bad mold separation and easily removing the cooked rice solid food from the storage container.

The present invention developed based on such knowledge is a rice-solid food in a container in which pre-gelatinized rice is filled and sealed in a container for storage and heat-sterilized. WPI (whey protein isolate) that has been molded into a heat-coagulated so as to cover the cooked rice solid food is contained in 1-10% by mass of the cooked rice solid food. is there.
Further, the present invention is a method for producing the above-mentioned container-containing cooked rice solid food, wherein the water-absorbed treated rice or the soaked rice obtained by performing the first water-absorbing treatment, the heat treatment and the second water-absorbing treatment is cooked. In a method for producing a rice-solid food in a container, the rice-cooked rice and WPI (whey protein isolate) solution obtained by mixing are mixed and sealed in a container, then heat-sterilized and then cooled. is there.

The cooked rice solid food of the container-filled cooked rice food of the present invention is free of sticking to the container due to the action of whey protein, and is flexible, and when taking out from the container, the cooked rice solid food is moved up and down. Since it can be easily taken out from the container while being bent, the cooked rice solid food can be eaten anytime and anywhere. In addition, the cooked rice solid food has a better stomach than bread and confectionery, so it can be eaten as a snack when hungry. Moreover, since the said cooked rice solid food can be torn off comparatively easily, it is good also as baby food or nursing food.
The texture when eaten is not a rice cake, a rice cake, a unique grainy texture, and a tight feeling. By adding various ingredients and seasonings, various tastes can be tasted.
Moreover, by making the shape and size of the container so that it can be wrapped by hand, it can be eaten in various situations such as walking, working, or commuting. Moreover, the cooked cooked rice solid food of the present invention is heat sterilized, can be stored for a long time at room temperature, and can be eaten as it is or after being stored in a microwave oven. Therefore, it can be used as emergency food or portable food.
Furthermore, the cooked cooked rice solid food of the present invention is not simmered even by simmering heating, so it can be used as an ingredient for simmered cooking.

The cooked rice solid food in the container of the present invention is composed of cooked rice food made of sticky rice or glutinous rice or a mixed rice of them, and also contains heat-coagulated whey protein, and the heat-coagulated Whey protein is present so as to cover each rice grain of the above-mentioned cooked rice food and to pull each rice grain to form a cooked rice solid food, and to cover the cooked rice solid food.
The rice to be used may be sticky rice, sticky rice, or a mixed rice of these. In the case of sticky rice, Koshihikari, Hitomebore, Sasanishiki, etc. may be used. In order to achieve the object of the invention, a milky queen is most preferable. In the case of glutinous rice, it is sufficient to use a rice cake, rice cake, Mine snow rice, Kurenaimochi, Himenomochi, Hanechimochi, etc. In order to achieve the object of the present invention, the rice cake is used. Mochi is most preferred.

The moisture content of the cooked rice solid food is slightly different depending on whether the cooked rice is sticky rice or mixed rice. For example, in the case of a cooked rice solid food using glutinous rice, the moisture content The content is 67 to 77% by mass, preferably 70 to 73% by mass, and when the water content of the cooked rice solid food is 70 to 73% by mass, it is at room temperature (25 ° C.) for a long period, for example, 6 months Can be saved. Furthermore, in the case where the water content of the above-mentioned cooked cooked rice solid food is 73 to 77% by mass, long-term storage at room temperature (25 ° C.) for 1 year can be expected. When the water content is low, the heat-sterilized container-filled cooked cooked rice solid food becomes crisp with time, and a long-term storage effect cannot be obtained. On the other hand, if the water content is high, it takes a long time to absorb water and the graininess of the rice is not felt. In addition, as a water | moisture content of the container-shaped cooked rice solid food which uses glutinous rice, it is about 72-75 mass%.
Moreover, the long-term storage effect at normal temperature can be enhanced by adding glucose, trehalose, dextrin, sucrose fatty acid esters having a low HLB value, etc. to the above-described cooked rice solid food. This effect is particularly preferable for sticky rice.

  The shape of the cooked cooked rice solid food is that the cooked rice food is suitably shaped into a solid shape. For example, the cooked rice food is shaped to fit the shape of the container, or the cooked rice food is The container shape is formed to match the formed solid shape. Such a molded article preferably has a plate-kamaboko shape, a columnar shape, a strip shape, and other variously devised shapes that can be grasped with one hand. And since the shape of the cooked rice solid food in the cooked rice solid food in the container is maintained by heating and coagulating the whey protein even after taking out from the container, the shape of the cooked rice solid food Does not break easily.

  When the cooked rice solid food does not contain whey protein, the cooked rice solid food is likely to be caught on the inner surface of the container stored in the heat-sterilized fold, and as a result, the cooked rice solid food is difficult to remove from the container. There is a tendency. On the other hand, by including whey protein in the cooked rice solid food, the whey protein is thermally coagulated at the time of heat sterilization and formed to cover the cooked rice solid food, thereby solving the above problem. It can be done. This effect is an effect unique to whey protein that cannot be achieved by other proteins such as soybean protein, wheat protein, egg white protein, pea protein and the like.

  These whey proteins remove whey (acid whey) obtained by acid treatment of skim milk or whey (sweet whey) obtained from the cheese manufacturing process to remove low molecular components such as minerals and lactose. The protein component is concentrated and spray-dried. WPC (whey protein concentrate) with a protein content of 80% or more depending on the degree of concentration is generally called WPC (whey protein concentrate), and combined with ion exchange and microfiltration to increase the protein content to 90% or more. Call it.

  Whey proteins are generally heated to 60 ° C. or higher to denature proteins and form a gel if the protein concentration is high. This gel does not have a strong taste and odor that affect others, and therefore, in the present invention, to achieve the formation of a rice solid food without adversely affecting the flavor and appearance of the rice. In addition, whey protein was selected. Moreover, since whey protein is an excellent nutrient source containing all nine essential amino acids, it can also be used for the purpose of fortifying foods.

  Whey protein may be contained in an amount of 1 to 10% by mass, preferably 3 to 7% by mass, based on the cooked rice solid food. If the protein content is lower than 1% by mass, gelation is difficult and molding may not be possible. When the content is higher than 10% by mass, the texture of the gel by whey protein becomes like a sea urchin, making it difficult to taste the texture of cooked rice.

In order to obtain a cooked rice solid food having a transparent and excellent appearance, WPI (whey protein isolate) with less impurities is used as whey protein, and the pH of the cooked rice solid food is pH 6.5-7. It is desirable to adjust to .5. For example, when using a seasoning or the like, which will be described later, the pH is likely to decrease. Therefore, it is desirable to use a pH adjuster to adjust the pH within the above range. As the pH adjuster, any weak alkaline to alkaline substance can be considered, and examples thereof include trisodium citrate, sodium hydrogen carbonate, sodium carbonate, potassium carbonate and the like.
When the pH of the cooked rice solid food is lower than 6.5, the whey protein gel begins to become turbid and transparency cannot be obtained. Moreover, about the conditions where pH exceeds 7.5, since the pH range of a general foodstuff is fundamentally acidic, it is not desirable as pH of a foodstuff.

  For the purpose of seasoning, seasoning and ingredients may be included in the cooked rice solid food. Examples of seasonings include soy sauce, dashi, consomme soup, sugar, salt, miso, and spices. Examples of ingredients include vegetables, livestock meat / fish meats, plant proteins, seaweeds, grains, and beans. You may adjust a physical property with the substance which can provide viscosity, such as a thickening polysaccharide, so that a whey protein solution may be uniformly entangled with cooked rice and ingredients. As the thickening polysaccharide used for imparting viscosity, xanthan gum and guar gum which are soluble in cold water are particularly desirable.

  The cooked rice solid food is filled and sealed in a container. The container is a molded container or pouch made of heat-resistant resin or metal that can withstand heat sterilization. After the container is filled and sealed, the cooked cooked rice solid food can be stored at room temperature for a long period of time. Note that the heat sterilization may also serve as cooking.

  As a heating condition for heat sterilization, a temperature of 70 to 130 ° C. can be exemplified. When the heating temperature is lower than 70 ° C., the whey protein is not heat-coagulated, and the cooked rice cannot be solidified with the above-mentioned heat-coagulated whey protein. On the other hand, when heating temperature is higher than 130 degreeC, the food texture of cooked rice may be impaired or the stickiness of cooked rice solid food may become strong. Thus, the container-filled cooked rice solid food of the present invention is obtained.

Next, the manufacturing method of the cooked rice solid food of this invention is described below.
That is, the method for producing a containerized cooked rice solid food is to mix water-absorbed treated rice or cooked rice and whey protein solution, fill and seal the container, heat sterilize, and then cool. And the said water absorption treatment rice has the water | moisture content of 65-75 mass% by giving a 1st water absorption process, a heat processing, and a 2nd water absorption process to rice. Moreover, the said rice cooking process rice has the water | moisture content of 65-75 mass% by carrying out the rice cooking process of the rice which carried out the immersion process by the conventional method.
The above water-absorbed treated rice is less preferred for gelatinization on the surface of the rice grain, so that the stickiness on the surface of the rice grain is suppressed compared to the cooked rice, and it is a more preferable method from the viewpoint of workability in the subsequent process and the texture of the cooked rice. is there.

A method for producing water-absorbed rice is described.
(First water absorption treatment)
First, the water content of rice is preferably adjusted to 25 to 50% by mass, more preferably 28 to 42% by mass, by immersing the rice in water. Specifically, the water content of rice can be adjusted to the above range by immersing the rice in water at room temperature (25 ° C.) for 30 minutes or more. However, this water absorption treatment needs to be performed under conditions where the water temperature does not exceed 60 ° C. This is because if the water absorption treatment is performed under such conditions that the water temperature exceeds 60 ° C., starch gelatinization easily proceeds. In this water absorption treatment, it is preferable to absorb water so that starch is not gelatinized.
By passing through such a water absorption treatment, the rice can absorb a necessary amount of water in the second water absorption treatment in the subsequent step.
When a large amount of water is attached to the surface of the rice after the first water absorption treatment, it is preferable to remove the water attached to the surface of the rice before the heat treatment in the next step. The water can be removed by, for example, placing the rice after the first water absorption treatment on a sieve and leaving it, or shaking the sieve to drain the water. Alternatively, the surface of the rice can be dried by blowing air to the rice after the first water absorption treatment, or drained by centrifugation.

(Heat treatment)
The rice after the first water absorption treatment is subjected to heat treatment. Thereby, as described above, it becomes possible to absorb a necessary amount of water in the second water absorption process of the next step. In this heat treatment, it is preferable to heat the rice after the first water absorption treatment without substantially adding water so that the starch is not gelatinized as much as possible.
From such a point of view, the heat treatment method includes a method in which saturated steam is brought into contact with rice and steamed directly. As another method, the rice in the container can be heated by bringing superheated steam into contact with the rice, storing and sealing the rice in a container, and contacting the container with hot water.
As heating conditions in this heat treatment, for example, conditions of 60 to 130 ° C. for 30 seconds to 120 minutes, preferably 100 to 110 ° C. for 5 minutes to 60 minutes can be mentioned. When the heat treatment is performed under particularly preferable conditions, the rice can be made to absorb water to the water content described later in the second water absorption treatment in the next step without altering the color and flavor of the rice.

(Second water absorption treatment)
The overheated rice is subjected to water absorption treatment again to absorb a necessary amount of water. That is, water is absorbed so that the water content of the rice after the second water absorption treatment is 65 to 75% by mass. Specifically, the rice after the heat treatment can be performed by holding it in water at room temperature (25 ° C.) for a certain period of time. At this time, the amount of water is adjusted so that the water content after water absorption is within the above range. This water absorption treatment should also be performed under conditions where the water temperature does not exceed 60 ° C. in order to make it difficult for gelatinization of starch to proceed as in the case of the first water absorption treatment. It should be noted that various seasonings such as soy sauce, dashi, consomme soup, sugar and salt can be added to the water for second water absorption.

Next, a method for producing cooked rice will be described.
The soaked rice is cooked by a conventional method so that the water content of the rice is 65 to 75% by mass.
Rice cooking by the ordinary method is to heat rice after immersing it in water for about 30 minutes using an electric rice cooker or a deeper pot (especially a clay pot). In addition, various seasonings can be added to the water at this time for the purpose of seasoning.

  Next, the whey protein is added to the water-absorbed treated rice or cooked rice, but the whey protein is adjusted to a whey protein solution so that it can be easily added. The adjustment method may be used in a state of an aqueous solution dispersed in water in advance, or may be added and dispersed in a powder state in a solution containing a seasoning. However, since the dispersibility in an aqueous solution is not so good, it is desirable to disperse by high-speed stirring using a mixer or the like. When foaming is conspicuous, an antifoaming material such as a silicone resin may be used to eliminate the foam.

  The whey protein solution obtained by the above method is added to and mixed with the water-adjusted rice, and as a subsequent treatment method, for example, after adding the whey protein solution to the rice and mixing, Columnar shape, strip shape, and other variously devised shapes, put into a mold shaped to a size that can be grasped with one hand, heat-processed and cooked rice into a solid shape, There is a method of filling and sealing a container having a shape of approximately the same size as that of, and heat sterilizing. As another method, the above moisture-adjusted rice and whey protein solution are filled and sealed together in a container and cooked at the same time as heat sterilization. The container in this case may be a container molded as described above, or may be a pillow package or a three-side sealed bag-like container. Thus, although the container-containing cooked rice solid food of this invention is obtained, methods other than this may be used. In any case, it is desirable that the container of the cooked rice solid food is provided with a device that is easy to open.

In the case of long-term storage, heat sterilization is required under the condition that a predetermined sterilization value can be obtained. For example, retort sterilization is required for foods having a pH of 4.6 or higher and a water activity of 0.94 or higher.
In this way, the flavor and appearance are preferable, and it is easy to take out from the container packaging material and hardly collapses. In this case, the containerized cooked rice solid food of the present invention can be obtained, which can be stored at room temperature (25 ° C.) for one year.

(Comparative experiment example)
1. Comparative experiment method In order to select the most suitable material for the formation of cooked rice, the quality of the single gel and the heat coagulable substances (whey protein, curdlan, dried egg white, soy protein, wheat protein, pea protein) and The quality of the shaped cooked rice mixed with the water-absorbed rice and protein solution was confirmed.

2. Checking the quality of the single gel Curdlan 3% by weight aqueous solution, dried egg white 15% by weight aqueous solution, and other proteins, 30% by weight aqueous solution was prepared in a glass beaker 100g each, wrapped and 30-50 in a 600W microwave oven. Heated for seconds (until gelled). Table 1 shows the results of evaluating the physical properties of the finished gel with respect to three items of color, physical properties, and flavor. (A rice cake that does not impair the appearance and flavor of the cooked rice is marked with ◎, and those with excellent physical properties (excellent moldability) are marked with ◎.
From the experimental results, whey protein, curdlan, dried egg white, and soy protein were selected as candidates that could achieve physical properties suitable for shaped cooked rice.

3. Appropriate confirmation to cooked rice solid food For 100 g of water-absorbed rice having a water content of 70% by weight after the second water absorption treatment, 40 g of whey protein 30% by weight aqueous solution, curdlan 3% by weight aqueous solution 40 g, dried egg white 15% by weight aqueous solution 40 g After adding and mixing 40g each of 20% by weight soy protein solution, filling a part of them into a plastic stick container (about 13g), sealing with a little steam opening to prevent bursting, 600W For 30 to 50 seconds (until gelling). About the molded cooked rice solid food, the evaluation results as cooked rice solid food are shown in the table below. The quality (appearance / flavor) of the cooked rice solid food was not impaired, and the products were evaluated as ○, Δ, and × in order from what seems to be excellent in moldability.
As a result, when whey protein was used, it was confirmed that it had excellent quality as a cooked rice solid food without damaging the quality of cooked rice most in terms of appearance, physical properties and flavor. In addition, whey protein was most excellent in terms of mold release from the container.

Mochi polished rice is immersed in double amount of water (25 ° C.) for 3 hours to give a moisture content of 38% by mass. Then, after draining, it was cooked for 10 minutes in a steamer while being spread thinly in a monkey. After the steamed glutinous rice was cooled with a dryer, 36 g of water was added, and the mixture was allowed to stand at room temperature for 1 hour to absorb water.
On the other hand, WPI (whey protein isolate) whey protein (ALACEN 895: Morinaga Milk Industry) was dispersed in water using a household mixer to prepare an 18.4% mass aqueous solution. For the purpose of defoaming, silicone resin (silicone KM-27F: Shin-Etsu Chemical Co., Ltd.) was added to the whey protein aqueous solution at a concentration of 30 ppm silicone.
For the purpose of imparting viscosity, 0.29 g of guar gum was added to 28 g of the whey protein aqueous solution and dispersed.
Mix glutinous rice and whey protein aqueous solution after water absorption, and fill each container with a resin container (23mm x 70mm x 18mm) shaped like a semi-cylindrical plate, seal hermetically to prevent air from entering, and retort After sterilization, it was cooled.
When the cooked rice solid food was taken out from the obtained cooked cooked rice solid food, it was well taken out from the container, had little stickiness, and was difficult to break down. It was also compact and excellent as a portable food. The final total water content was 73% by mass, and the texture of soft cooked rice with no problems in eating was maintained even after 60 days of storage at 5 ° C. If this is replaced with room temperature (25 ° C.), it is equivalent to about one year.

  In addition, the pattern which takes out a cooked rice solid food from the container of the said cooked cooked rice solid food was shown in FIGS. FIG. 1 represents a containerized cooked rice solid food. FIG. 2 shows a state where the cooked rice solid food is picked up in order to take out the cooked rice solid food from the container of the cooked rice solid food. FIG. 3 shows a state in which the cooked rice solid food is taken out from the container of the cooked cooked rice solid food. FIG. 4 shows a state in which the cooked rice solid food is taken out from the container of the cooked cooked rice solid food and is about to be eaten. FIG. 5 shows a slightly enlarged version of the cooked rice solid food taken from the container-filled cooked rice solid food. From FIG. 1 to FIG. 5, it is understood that the cooked rice solid food can be easily taken out from the container of the cooked cooked rice solid food without being stuck to the container. Moreover, the surface of the taken-out rice solid food was glossy, and had a delicious appearance.

Brown rice glutinous rice hyokomochi was polished rice polished to 98% koji accuracy, soaked 25 g in double amount of water for 16 hours, drained, and steamed in a steamer for 10 minutes in a thinly spread state. After the steamed glutinous rice was cooled with a dryer, 36 g of water was added, and the mixture was allowed to stand at room temperature for 1 hour to absorb water.
WPI (Whey Protein Isolate) whey protein (ALACEN 895: Morinaga Milk Industry) was dispersed in water using a household mixer to prepare an 18.4 mass% aqueous solution. For the purpose of defoaming, the silicone resin was added at a concentration of 30 ppm in the whey protein aqueous solution.
For the purpose of imparting viscosity, 0.29 g of guar gum was added to 28 g of the whey protein aqueous solution and dispersed.
Mix glutinous rice and whey protein aqueous solution after water absorption, open a cylindrical synthetic resin mold (20mm x 70mm x 20mm), and put the mixture in the mold. 5 g of retort eggplant was included. After closing the lid, it was cooked to obtain 22 g of a cylindrical cooked rice solid food. After that, the cylindrical cooked rice solid food taken out of the mold was filled into a cylindrical resin container (20 mm × 70 mm × 20 mm), sealed and sealed, then retort sterilized and then cooled.
Thus, the obtained cooked rice solid food in a container became a novel food such as Japanese confectionery characterized by a unique texture of brown rice husk. Moreover, the material was easily taken out from the container, had little stickiness, and had physical properties that were not easily broken. The final total water content was 73% by mass, and even after 60 days storage at 5 ° C., the texture of soft rice with no problems in eating was maintained. If this is replaced with room temperature (25 ° C.), it is equivalent to about one year.

13 g of uruchi white rice mash was dipped in twice the amount of water (25 ° C.) for 3 hours, drained, and steamed in a steamer for 20 minutes in a thinly spread state in a colander. The steamed rice after cooking was cooled with a dryer, transferred to a plastic bag, sealed with 27 g of water, and left in a constant temperature water bath at 40 ° C. for 2 hours to absorb water.
A solution was prepared by mixing 6 g whey protein, 5 g trehalose, 1 g curry powder, 2 g chicken consomme, 0.3 g salt, and 42 g water. Sodium bicarbonate 0.23 g was added to the above solution for the purpose of pH adjustment, and the pH was adjusted from 6.29 to 6.97. Further, 0.37 g of guar gum was added to 57 g of the above solution for the purpose of imparting viscosity, and dispersed.
Add hot water dry carrot pulverized product (diameter average 5-6 mm), egg drum dry product (diameter average 4 mm), dry soy protein (diameter average 6-7 mm minced) to a mixture of equal amounts, and completely absorb water Thus, an ingredient whose total moisture was adjusted to 73% by mass was prepared. Fill a plate-shaped plastic container (23mm x 70mm x 18mm) with 23g of the mixed rice and the above solution after absorbing water and 4g of the above ingredients, and seal tightly to prevent air from entering as much as possible. Then, after retort sterilization, cooling treatment was performed.
The obtained curry-flavored cooked cooked rice solid food was well taken out from the container, had little stickiness and was difficult to break down. Further, since the pH was adjusted from 6.29 to 6.97, the heat-coagulated whey protein had no turbidity, and the brown cooked rice solid food like curry was well reflected. In addition, ingredients were colored.
However, due to the use of glutinous rice and the small proportion of rice, the grain feel of rice was weaker than that of glutinous rice. The final total water content was 75% by mass, and even after 60 days of storage at 5 ° C., the texture of soft rice with no problems in eating was maintained. If this is replaced with normal temperature (25 ° C.), it is comparable to the anti-aging effect equivalent to about one year.

  The container-containing cooked rice solid food of the present invention shows a new use and direction of cooked rice, and in the future, processed rice products will be eaten as snacks.

The process until the cooked rice solid food is taken out of the container cooked rice solid food of Example 1 is shown in the photographs of FIGS.
These show the cooked rice solid foodstuffs of the present invention shape | molded in the shape of a plate kamaboko. These show the stage which took the cooked rice solid foodstuff of the present invention in the hand. These show the step which has removed the packaging container of the cooked rice solid food of the present invention. These show the stage which removes all the packaging containers of the cooked rice solid foodstuff of the present invention, and eats. These show the state of the cooked rice solid food when all the packaging containers for the cooked cooked rice solid food of the present invention are removed.

Claims (7)

α phased rice is Filling sealed storage package, a container containing rice solid food formed by heat sterilization,該米rice solid food is molded boiled rice food in solid form, the rice solid A cooked rice solid food in which WPI (whey protein isolate) thermally coagulated so as to cover the food is contained in an amount of 1 to 10% by mass based on the cooked rice solid food.     The cooked rice solid food in a container according to claim 1, wherein the cooked rice solid food has a pH of 6.5 to 7.5.     The container-containing rice solid food according to claim 1 or 2, wherein the moisture content of the container-containing rice solid food made of α-ized rice is 67 to 77 mass%. It is a method for manufacturing the containerized cooked rice solid food of Claims 1-3 , Comprising: Water-absorbing treatment rice or immersion rice obtained by performing a 1st water absorption process, a heat treatment, and a 2nd water absorption process is cooked. A method for producing a rice-solid food in a container characterized by mixing cooked rice obtained by processing and WPI (whey protein isolate) solution, filling and sealing the container, then heat sterilizing and then cooling . The method according to claim 4, wherein the absorption-treated rice or cooked rice has a water content of 65 to 75% by mass. 6. The rice according to claim 4 or 5, wherein the water-treated rice or cooked rice and the WPI (whey protein isolate) solution are mixed and then sterilized by heating before filling into a container. the method of. The manufacturing method according to any one of claims 4 to 6, wherein the heat sterilization is a retort treatment and serves also as cooking.