JP5733559B2 - Rice-like food and production method thereof - Google Patents

Description

  The present invention relates to a rice-like food that is cooked and eaten in a rice cooker or the like in the same manner as rice instead of or together with rice, and a method for producing the same.

  Diabetes is a metabolic disease of chronic hyperglycemia due to insufficient action of insulin. The fear of diabetes is that it causes various serious complications such as diabetic nephropathy, diabetic retinopathy, neuropathy, arteriosclerosis, cerebrovascular disorder. In recent years, metabolic syndrome has been defined as a lifestyle-related disease in which hypertension, dyslipidemia, and hyperglycemia are caused by an increase in visceral fat that leads to obesity. It is recognized by many people as a national disease. Treatment of metabolic syndrome includes diet therapy and exercise therapy. However, as the condition progresses, drug therapy will be taken, and dietary therapy is subject to considerable dietary restrictions. However, reducing the amount and quality of meals is extremely difficult in daily eating habits and tends to require excessive calories.

  Therefore, various low-calorie foods have been developed, and various rice-like foods such as sticky rice that has been molded with rice cake as low-calorie rice have been proposed for rice, which is a staple food for Japanese people. For example, Patent Document 1 describes a rice-like food obtained by extruding and cutting a semi-solid material containing starch, dextrin, gelling agent, and cellulose into a granular shape. Patent Document 2 further includes a thickening polysaccharide containing alginic acids and / or carrageenan in a rice granular low-calorie food comprising an aqueous dispersion gel-like product containing glucomannan, starch and dietary fiber as a dispersoid. There is a description about low-calorie rice granular food. Patent Document 3 describes artificial rice molded from an extruder using starch, whey protein, and sodium alginate as raw materials. Patent Document 4 describes an artificial granule using starch and sodium alginate.

JP-A-6-046773 JP-A-6-315356 JP-A-2-171152 International Publication No. 00/72702

  However, since the rice-like foods described in Patent Documents 1 and 2 are not in a dry state, the rice has a low water absorption rate when cooked with rice, and the gel strength corresponding to the texture of rice cannot be obtained. It is hard to say that it is close. Moreover, since it is not a dry state, there exists a problem that there exists a weight and distribution is inconvenient. Furthermore, the rice-like food described in Patent Document 2 utilizes the action of making ordinary konjac made by reacting glucomannan and an alkaline substance. Even if the alkaline substance is removed by neutralization or the like, the konjac odor is still present. There is a problem of remaining. Further, the artificial rice described in Patent Document 3 uses an extruder to dissolve sodium alginate at the same time as a calcium salt such as calcium chloride. Therefore, the calcium salt hinders dissolution of sodium alginate and has heat resistance. Will be insufficient. Furthermore, since a part or most of the starch is α, there is a problem that the starch dissolves out at the time of cooking and the texture is inferior. In addition, the artificial granular material described in Patent Document 4 is inferior in heat resistance because it does not gel by reacting with a calcium solution at the time of molding the granular material, and when the rice is cooked at the same time as the rice, it dissolves and the granular shape collapses. There is a problem that the texture is impaired. Therefore, an object of the present invention is to provide a rice-like food that has a low calorie, has a texture close to that of rice, and that dissolves as little as possible during cooking, and a method for producing the same.

  In order to achieve the above object, as a result of intensive research, the present inventors dried a gelled product obtained by reacting a sol solution mainly composed of starch and alginic acid or a salt thereof with a polyvalent cation. By making it, it has been found that it has a low calorie, has a texture close to that of rice, and can reduce the melting during cooking as much as possible.

  That is, the present invention is a rice-like rice-like food obtained by reacting a sol solution in which starch and alginic acid or a salt thereof are dissolved in water with a polyvalent cation to obtain a gelled product, and then drying the gelled product. is there.

  In addition, the present invention is formed into a rice shape, a solation step for solating starch and alginic acid or a salt thereof, a gelation step for gelling the solate, a drying step for drying the gelled product, A method for producing rice-like food, comprising a molding step.

  According to the present invention, it is possible to provide a rice-like food that has a low calorie, has a texture close to that of rice, and dissolves as little as possible during cooking, and a method for producing the same.

  In the rice-like food according to the present invention, when a sol solution in which starch and alginic acid or a salt thereof are dissolved in water is reacted with a polyvalent cation such as calcium, the starch particles are insoluble in hot water of the alginate polyvalent cation salt. It is possible to prevent the starch trapped in the fiber and alphatized by cooking rice from melting out of the rice-like particles. Therefore, it has a texture close to that of rice and can reduce the melting during cooking as much as possible. On the other hand, when only alginic acid or a salt thereof is reacted with, for example, calcium ion, it becomes a heat irreversible gel of calcium alginate. When this is dried and dried, the alginic acid fibers are crushed and the bonds between the thermally irreversible fibers via calcium are strengthened, resulting in a collection of insoluble fibers. This dry matter is not suitable for rice-like foods because it does not dissolve in water or hot water and absorbs very little water. On the other hand, in the rice-like food according to the present invention, the starch particles are entangled with the alginic acid fibers, so that the voids can be maintained in the thermally irreversible alginic acid fiber network while being dried. Therefore, at the time of rice cooking, it becomes possible to spread the alginic acid fibers because the starch particles are α and the rice-like particles swell. Furthermore, when starch is contained, the stickiness, luster, color, and smell close to that of cooked rice can be produced during the alpha conversion by cooking. In the rice-like food according to the present invention, the polyvalent cation includes calcium ion, iron ion, aluminum ion, and the like, but calcium ion that provides high gel strength is preferable.

  Moreover, in the rice-like food according to the present invention, when the gelated product after the reaction is dried, a rice-like texture that cannot be obtained before drying can be obtained. Usually, molecules of alginic acid and its salt dissolved in water form a heat-resistant gel with a structure called an egg box model via a polyvalent cation. However, since the gel matrix contains a large amount of water, the distance between the molecules is long, the number of hydrogen bonds generated between the molecules is reduced, and the gel strength corresponding to the texture of rice cannot be obtained. Therefore, a sufficient rice-like texture cannot be obtained with the gelled product as it is. However, as in the rice-like food according to the present invention, the gel reacted with a certain concentration of polyvalent cations is provided with a drying step to remove moisture, thereby removing moisture in the gel matrix. , And the number of hydrogen bonds that do not pass through multivalent cations generated between the molecules increases. Thereby, when it is cooked with rice, it is restored while having an appropriate hardness without being restored to a gel like before drying due to the binding force of hydrogen bonds in the molecule. Therefore, a rice-like texture that cannot be obtained before drying can be obtained. Moreover, since the gel matrix becomes strong, the dissolution of the starch used together is reduced.

  Due to such characteristics, the rice-like food according to the present invention exhibits an excellent effect due to the dryness of the dried food during cooking. In addition, the rice cooked and restored has the same properties as rice-specific properties such as non-paste, stickiness, and gloss. Restorability of dry matter with water or hot water is an important function for maintaining a low calorie, increasing the meal volume and feeling full. Furthermore, polysaccharides such as alginic acid or a salt thereof having a structural skeleton of guluronic acid and mannuronic acid, which are components of the rice-like food according to the present invention, are non-caloric / low-calorie dietary fibers that are not easily assimilated by humans. . Therefore, it is suitable for dietary therapy for the improvement of lifestyle-related diseases, especially metabolic syndrome, and if the rice-like food according to the present invention can be used as a substitute for or in combination with rice, which is a Japanese staple food, it will be very effective for improving Japanese food. Can play an important role.

  In the rice-like food according to the present invention, the starch used as a raw material may be obtained from potato, sweet potato, tapioca, corn, waxy corn, rice, sticky rice, wheat, sago, etc. Starch rich in amylopectin such as potato is preferred in terms of texture. Furthermore, the processed starch which processed these starches may be sufficient. Any processing may be used as long as it is used in general foods such as phosphoric acid cross-linking, hydroxypropylation, etherification and oxidation. Moreover, you may use flour, such as rice flour and rice bran flour, as it is. These starches are preferably dispersed in water in the form of powder because of good workability, but may be contacted with the polyvalent cation solution in a state of being heat-treated and dispersed after being dispersed in water.

  The content of the starch is preferably 30% by weight to 95% by weight and more preferably 50% by weight to 80% by weight in the raw material obtained by removing water from the raw material sol solution. If the content is less than 30% by weight, the gel property is strong and the texture is not rice-like, and if it exceeds 95% by weight, the dissolution of starch during cooking is increased, which is not preferable.

  In the rice-like food according to the present invention, alginic acid or a salt thereof as a raw material is a seaweed extract, extracted from brown algae such as Macrocystis, Ascophyllium, Davilia, Lesonia, Laminaria, and purified, dried, and crushed Dried product can be used.

  In addition, as the alginate, a product obtained as a water-soluble alginate in which hydrogen of a carboxyl group in alginic acid is substituted with each ion such as sodium, potassium, magnesium, and ammonium can be used.

  In the rice-like food according to the present invention, the weight average molecular weight of alginic acid or a salt thereof is preferably 100,000 to 800,000, more preferably 130,000 to 800,000, and particularly preferably 200,000 to 600,000. . Those having a weight average molecular weight in such a range are excellent in recoverability from dry matter. Further, the ratio M / G of guluronic acid (G) to mannuronic acid (M) in alginic acid or a salt thereof is preferably 0.5 to 2.0, more preferably 0.7 to 1.8. Those having an M / G ratio in this range are excellent in recoverability from dry matter and texture.

  In the rice-like food according to the present invention, the content of alginic acid or a salt thereof in the raw material excluding water from the raw sol solution is preferably 5 to 70% by weight, and more preferably 10 to 50% by weight. If the content is less than 5% by weight, the starch dissolves at the time of cooking rice, and if it exceeds 70% by weight, the gel property is strong and not rice-like in texture, which is not preferable.

  The rice-like food according to the present invention may be further added with other low-calorie materials to the extent that it does not interfere with its production in order to create a texture closer to that of rice, It is desirable to add polysaccharide dietary fiber in the same manner as alginic acid or a salt thereof. Examples of such dietary fiber include agar, gellan gum, carrageenan, far celerin, pectin, locust bean gum, tara gum, cassia gum, guar gum, xanthan gum, curdlan, tamarind gum, cellulose, inulin, resistant starch, etc. There is. In addition, an oligosaccharide may be added as another low-calorie other material, but as the oligosaccharide, an oligosaccharide that does not feel low in sweetness is preferable. For example, there are agarooligosaccharide, galactooligosaccharide, mannan degradation product, pectin degradation product, xylooligosaccharide, tamarind degradation product and the like. Furthermore, a functional material may be added to the rice-like food according to the present invention. Examples of such a functional material include minerals such as vitamins and calcium. In addition, a slight fragrance can be added to give the flavor of rice.

  The method for producing a rice-like food according to the present invention includes a solation step of soluting starch and alginic acid or a salt thereof, a gelation step of gelling the solate, and a drying step of drying the gelled product. And a molding step of molding into a rice shape.

  In the method for producing a rice-like food according to the present invention, it is preferable that the sol-forming step dissolves starch and alginic acid or a salt thereof in water to form a sol solution. A sol solution mainly composed of starch and alginic acid or a salt thereof is prepared by mixing a solution in which starch and alginic acid or a salt thereof are dissolved, or by mixing dry matter (powder) and then dissolving by heating. Can be obtained. Alternatively, the sol solution mainly composed of starch and alginic acid or a salt thereof is not heated and dissolved, and the starch can be adjusted in a dispersed state and mixed with the sol solution mainly composed of alginic acid or a salt thereof. In this state, it may be gelled by reacting with a polyvalent cation solution. The latter method is preferable from the viewpoint of work because heating is not required and the viscosity of the starch does not come out.

  In the method for producing rice-like food according to the present invention, the gelation step is performed by bringing the sol solution mainly composed of the starch and alginic acid or a salt thereof into contact with a solution containing a polyvalent cation. Preferably, an ionic salt gel is formed. As the polyvalent cation, there are calcium ion, iron ion, aluminum ion and the like, and calcium ion capable of obtaining high gel strength is preferable. As a solution containing a polyvalent cation, for example, a calcium solution may be any solution in which a calcium compound that is ionized in water is dissolved, and an aqueous solution of calcium chloride, calcium lactate, calcium gluconate, calcium citrate, calcium glycerophosphate, or the like. However, a solution that becomes a neutral to weakly alkaline solution is preferable in terms of taste and color. Further, the temperature at the time of contact between the sol solution and the calcium solution may be about 0 ° C. to 90 ° C. because the reaction between alginic acid or a salt thereof and calcium has relatively little temperature dependence. About -50 degreeC is preferable.

  In the gelation step, the concentration of the raw material of the sol solution is preferably 2.0 to 20 wt%, and the viscosity is preferably 100 to 5000 mPa · s. Moreover, it is preferable that the polyvalent cation concentration of the polyvalent cation solution is 0.1 to 0.5%.

  Further, the time for this gelation step takes 1 minute or more, but in order to form a more stable gel, it is preferably 10 minutes or more, more preferably 20 minutes or more, and most preferably 1 hour or more. Water-soluble alginic acid or a salt thereof, for example, replaces calcium ions to form a thermally irreversible calcium alginate gel, but it is very difficult to uniformly replace water-soluble alginic acid or a salt thereof with calcium ions, In particular, when making a spherical gel, the outer surface where the water-soluble alginic acid or a salt thereof and the calcium solution come into contact with each other is hardened by ionic substitution first, and the substitution becomes harder and softer as it goes inside. If the calcium reaction is not sufficient, elution will be severe by heating even if the shape is maintained.

  In the method for producing rice-like food according to the present invention, the drying step can be performed by dehydrating and drying the gelled product as necessary. As a drying method, a method of developing ice crystals by a freezing method, thawing and dehydrating and drying, a method of directly vacuum drying, a method of drying by heating, a method of freeze drying, etc. are suitably used.

  Further, in the rice-like food according to the present invention, the moisture content of the dried rice-like food is preferably 30% by weight or less, preferably 20% by weight or less, and more preferably 15% by weight or less. preferable. When it exceeds 30% by weight, moisture removal in the gel matrix becomes insufficient, and when rice is cooked with rice, a good texture cannot be obtained.

  In the method for producing rice-like food according to the present invention, the forming step can be performed simultaneously with the gelation step, after the gelation step, before the drying step, and after the drying step. It is preferable to perform rice molding simultaneously with the gelation step by reacting with the solution.

  The rice-like food according to the present invention has a water absorption ratio of 3 to 30 times, more preferably 5 to 15 times, and particularly preferably 5 to 10 times when cooked with rice. The higher the magnification, the more the rice-like volume and the lower the calorie content, but when it exceeds 30 times, the texture becomes different from that of rice. The rice-like food according to the present invention made in this way has a calorie of 1/2 or less after cooking rice, and 2/5 or less for a closer texture to the rice. It is preferable to adjust so that. Adjustment of low calorie can be performed, for example, by adjusting the water absorption magnification. In addition, a water absorption magnification | multiplying_factor is the value which remove | divided the weight hydrated by rice cooking by the weight before hydration.

  The rice-like food according to the present invention can be used not only for cooked white rice, but also for cooked rice, pilaf, miscellaneous cooking, paella, porridge, and the like. It can also be applied to rice balls, sushi, fried rice, etc. as secondary processing.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention.

[Experimental Example 1]
First, a rice-like food according to the present invention was prepared by changing the blending amount of sodium alginate according to the blending shown in Table 1. Specifically, 50 g of sodium alginate (Kimika Argin I-5: manufactured by Kimika Co., Ltd.) and mochi rice starch (manufactured by Joetsu Starch Co., Ltd.) were weighed and added to 1000 g of water and dispersed. After adjusting this to 20 ° C., it was dropped from a 3 mm diameter hole into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 20 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 80 g of rice with water, 25 g of the obtained rice-like food and 300 g of water were mixed and cooked in a rice cooker to prepare rice with rice-like food according to Examples 1 to 6 and Comparative Example 1.

  With respect to the cooked rice with rice-like foods according to Examples 1 to 6 and Comparative Example 1 obtained, the strength, stickiness, adhesion, gloss, and shape were measured. Separately, the dissolution rate and the return magnification of rice-like food were measured. The results are shown in Table 1.

Use a texture analyzer (TAX-Plus: Eihiro Seiki Co., Ltd., Plunger (1 cm ² cylindrical shape, entry speed 30 mm / min, measurement temperature 60 ° C.): Eihiro Seiki Co., Ltd.), and plan 3 particles. The maximum strength was measured up to a compression rate of 90% within the jar measurement range. Three measurements were taken and the average value was noted.

Adhesiveness was measured using a texture analyzer (TAXT-Plus: manufactured by Eiko Seiki Co., Ltd., plunger (1 cm ² cylindrical shape, approach speed 30 mm / min, measurement temperature 60 ° C.): manufactured by Eiko Seiki Co., Ltd.). After measuring the maximum strength up to a compression rate of 90% within the plunger measurement range, the plunger was pulled up to obtain the negative maximum strength (g) until the rice-like food separated from the plunger. Three measurements were taken and the average value was noted.

For stickiness, a texture analyzer (TAXT-Plus: made by Eiko Seiki Co., Ltd., plunger (1 cm ² cylindrical shape, entry speed 30 mm / min, measurement temperature 60 ° C.): made by Eiko Seiki Co., Ltd.) is planned. After measuring the maximum strength at a compression ratio of 90% in the jar measurement range, the plunger is pulled up, and the area value of the negative part until the strength returns to 0 after the rice-like food leaves the plunger (g · mm). Three measurements were taken and the average value was noted.

  The gloss and shape were visually observed.

  As for the dissolution rate, 5 g of rice-like food in a dry state was put in 500 g of water, heated and allowed to stand for 20 minutes in a boiling state. Thereafter, the solid content was separated using a mesh, dried at 90 ° C., the moisture value was measured in the same manner as in the initial dry state, and calculated according to Equation 1.

  The return magnification was calculated by Equation 2 after 5 g of rice-like food was immersed in 95 ° C. hot water for 10 minutes, the solid content was separated using a mesh, the weight of the solid content was measured.

  Furthermore, about the obtained rice rice containing the rice-like foodstuff which concerns on Examples 1 thru | or 6 and the comparative example 1, food texture evaluation was performed by 10 panelists. Evaluation method is the same as normal cooked rice: 5 points, slightly uncomfortable compared to regular cooked rice, but can be eaten without problems: 3 points, if there is a sense of discomfort and poor texture compared to regular cooked rice : 1 point, indicated by a total of 10 people. The results are shown in Table 1.

[Experiment 2]
Next, the rice-like food according to the present invention was prepared by changing the molecular weight of sodium alginate as shown in Table 2. First, 10 g of sodium alginate (ULV-10, ULV-30, ULV-50, I-5, IS: manufactured by Kimika) and 50 g of waxy corn starch (manufactured by Matsutani Chemical Co., Ltd.) are weighed and added to 1000 g of water. , Dispersed. This was dropped from a 3 mm diameter hole into 2000 mL of a 0.25 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 80 g of rice with water, 25 g of the obtained rice-like food and 300 g of water were mixed and cooked in a rice cooker to prepare rice with rice-like food according to Examples 7 to 11.

The obtained cooked rice with rice-like food according to Examples 7 to 11 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 2.
The weight average molecular weight of sodium alginate was determined by the viscosity method.

[Experiment 3]
Next, as shown in Table 3, rice-like foods according to the present invention were prepared by changing the M / G ratio of sodium alginate. First, 10 g of sodium alginate and 40 g of rice flour (manufactured by Nihonhon Flour Co., Ltd.) blended so as to have different M / G ratios were weighed and dispersed in 1000 g of water. The M / G ratio was measured by a known method, ie, phenol sulfate method (Carbohydrate Research, 32 (1974), 217). This was dropped from a 3 mm diameter hole into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 30 minutes was taken on a mesh, and after separating the calcium solution, the particulate gel was recovered. This was dried by freeze drying (DF-05H: manufactured by Nippon Vacuum Technology Co., Ltd.) to obtain a rice-like food having a moisture value of 10%. After washing 80 g of rice with water, 25 g of the obtained rice-like food and 300 g of water were mixed and cooked in a rice cooker to prepare rice with rice-like food according to Examples 12-14.

  The obtained cooked rice with rice-like food according to Examples 12 to 14 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 3.

[Experimental Example 4]
Next, the rice-like food according to the present invention was prepared by changing the calcium concentration and the immersion time as shown in Table 4. First, 15 g of sodium alginate (Snow Algin M) and 35 g of potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.) were weighed and dispersed in 1000 g of water. This was dripped at 2000 mL of 0.1-1.0 weight% calcium chloride adjusted to 20 degreeC from the hole of diameter 3mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 10 minutes to 1 hour was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 80 g of rice with water, it was mixed with 25 g of the obtained rice-like food, and cooked rice with rice-like food according to Examples 15 to 18 was prepared using a rice cooker.

  The obtained cooked rice with rice-like food according to Examples 15 to 18 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 4.

[Experimental Example 5]
Next, the rice-like food according to the present invention was prepared from alginic acid as shown in Table 5. First, alginic acid (Kimika Acid G: manufactured by Kimika), sodium carbonate, tapioca starch (manufactured by Matsutani Chemical Co., Ltd.) were dispersed in water. This was dropped from a hole with a diameter of 3 mm to 2000 mL of 0.4 wt% calcium lactate solution adjusted to 20 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 60 minutes was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked in a rice cooker to prepare rice with rice-like food according to Example 19.

  The obtained cooked rice with rice-like food according to Example 19 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 6.

  As described above, even when alginic acid was used, a good rice-like food could be obtained in the same manner as when sodium alginate was used.

[Experimental Example 6]
Next, the rice-like food according to the present invention was prepared according to the formulation shown in Table 7. First, 20 g of sodium alginate (Algin I-3: manufactured by Kimika) and 35 g of mochi rice starch (manufactured by Joetsu Starch) were weighed and added to 1000 g of water and dispersed in water. This was dripped at 2000 mL of 0.5 weight% calcium lactate liquid adjusted to 10 degreeC from the hole of diameter 3mm at 20 degreeC. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked in a rice cooker to prepare rice with rice-like food according to Example 20. For comparison, rice was cooked in the same manner using Mannan Hikari (manufactured by Otsuka Foods Co., Ltd.) instead of rice-like food (Comparative Example 2).

  Evaluation was conducted in the same manner as in Experimental Example 1 for the rice obtained in Example 20 and Comparative Example 2 and rice cooked with Mannan Hikari, and the results are shown in Table 8.

  As described above, Example 20 returned better and the texture was better than Comparative Example 2. There was also a moderate gloss on the cooked rice.

[Experimental Example 7]
Next, a rice-like food according to the present invention was prepared by changing the method of using starch with the formulation shown in Table 9. First, 15 g of sodium alginate (Algin I-3: manufactured by Kimika) and 30 g of ether-crosslinked tapioca starch (manufactured by Matsutani Chemical Co., Ltd.) were weighed and added to 1000 g of water. After cooling this to 70 ° C., it was dropped from a 3 mm diameter hole into 2000 mL of 0.4 wt% calcium lactate solution adjusted to room temperature. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 60 minutes was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10% (Example 21). Separately, after starch is dispersed in water, it is not dissolved at 85 ° C., but is dropped into 2000 mL of 0.4 wt% calcium lactate solution adjusted to 10 ° C. in a dispersed state. (Example 22). 80 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked with a rice cooker to prepare rice with rice-like food according to Examples 21 and 22.

  The obtained Examples 21 and 22 were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 10.

  As described above, the starch addition method obtained a good rice-like food, whether dissolved or used in a powder state, but the number of processes is less when using it in powder. Was also good.

[Experimental Example 8]
Next, the rice-like food according to the present invention was prepared by changing the polysaccharide as shown in Tables 11 and 12. First, 10 g of sodium alginate (Algin I-3: manufactured by Kimika Co., Ltd.) and 35 g of ether-crosslinked corn starch (manufactured by Matsutani Chemical Co., Ltd.) or 3 g of polysaccharide were weighed and added to 1000 g of water and dispersed. After adjusting this to 20 ° C., it was dropped from a 3 mm diameter hole into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel left for 40 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked with a rice cooker to prepare rice with rice-like food according to Examples 23 to 28.

  The obtained cooked rice with rice-like food according to Examples 23 to 28 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 13.

  As described above, by adding polysaccharides, it was possible to obtain a sticky rice-like food with low strength.

[Experimental Example 9]
Using the rice with rice-like food prepared in Example 20 and the cooked rice with Mannan Hikari prepared in Comparative Example 2, pilaf, sushi rice, rice cooked rice, and baked rice were prepared as usual. The results are shown in Table 14.

  As described above, the rice-like food prepared in Example 20 was not much different from ordinary pilaf, sushi rice, rice cooked rice, and baked rice even when actually applied to cooking.

[Experimental Example 10]
Next, a rice-like food according to the present invention was prepared with the formulation shown in Table 15. First, 20 g of sodium alginate (Algin I-3: manufactured by Kimika Co., Ltd.) and 40 g of sweet potato starch (Kahachido) were weighed and added to 1000 g of water and dispersed in water. This was brought to room temperature, and dropped into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. through a hole with a diameter of 3 mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 80 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked with a rice cooker to prepare rice with rice-like food according to Example 29.

  For comparison, a rice-like food was prepared by the formulation and production method shown in Table 16 and cooked in the same manner. However, 24g of rice-like food was used. First, the powder was dispersed in 400 g of water, stirred for 30 minutes and then left for 1 hour, and further maintained at 60 ° C. for 30 minutes. A columnar shaped product having a length of about 8 mm was produced by cutting the paste-like material through a hole having a diameter of 3.5 mm. This was immersed in an 80 ° C. solution of 0.2% by weight of calcium chloride and 0.3% by weight of calcium hydroxide for 15 minutes. This was washed with water and neutralized by immersing in a pH 3 citric acid solution for 1 hour to obtain a rice-like food according to Comparative Example 3.

  The resulting cooked rice-like food according to Example 29 and the rice-like food according to Comparative Example 3 were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 17.

  As described above, Example 29 returned better and had a better texture as compared with Comparative Example 3. There was also a moderate gloss on the cooked rice. In Comparative Example 3, a konjac odor was felt.

[Experimental Example 11]
A solution containing sodium alginate and wheat phosphate cross-linked starch (manufactured by Matsutani Chemical Industry Co., Ltd.) was obtained by the same blending amount and dissolution method as in Example 20 of Experimental Example 6. This was brought to room temperature, poured into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. from a hole with a diameter of 3 mm, and a noodle-shaped molded product was obtained. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 30 minutes was taken on a mesh, the calcium solution was separated, and the noodle-like gel was recovered. The noodle-like gel was cut to about 4 mm, frozen at −10 ° C. for 24 hours, and then thawed at room temperature. The separated solid was further dewatered in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 80 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked in a rice cooker to prepare rice with rice-like food according to Example 30. Similarly to Example 20 where rice was cooked, the results are shown in Table 18.

  The noodle-like gel was frozen at −10 ° C. for 24 hours and then thawed at room temperature, and the separated solid was further dewatered in a cloth. This is blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: made by ISUZU) to make a noodle-like dried product having a moisture value of 10%, and then cut into a rice-like size to obtain a rice-like food. Obtained. 80 g of rice was washed with water, mixed with 25 g of the obtained rice-like food, and cooked in a rice cooker to prepare rice with rice-like food according to Example 31. Similarly to Example 20 where rice was cooked, the results are shown in Table 18.

  As described above, in the case of being shaped like rice after gelation and dried, and in the case of being shaped like rice after drying, a rice-like food having the same physical properties as those obtained when gelation and shaping are performed simultaneously is obtained. It was.

[Experimental example 12]
Next, the rice-like food according to the present invention was prepared according to the formulation shown in Table 19. First, 20 g of sodium alginate (Algin I-3: manufactured by Kimika) and 35 g of corn starch (Nippon Corn Starch) were weighed and added to 1000 g of water and dispersed in water. This was dripped at 2000 mL of 0.5 weight% calcium lactate liquid adjusted to 10 degreeC from the hole of diameter 3mm at 20 degreeC. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This is blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU Co., Ltd.), so that the moisture value is 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, Each 35% by weight of rice-like food was prepared. After washing 75 g of rice with water, the resulting rice-like food was converted to moisture so that it would be the same amount as 25 g when the moisture value was 10% by weight, mixed, and cooked in a rice cooker. Cooked rice with rice-like food according to 32-38 was prepared.

  The obtained cooked rice with rice-like food according to Examples 32 to 38 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 20.

  As described above, those having a moisture value of 35% by weight often melted out and had a poor texture.

[Experimental Example 13]
Next, the rice-like food according to the present invention was prepared according to the formulation shown in Table 21. First, 17 g of sodium alginate (Algin I-3: manufactured by Kimika Co., Ltd.) and 35 g of tapioca oxidized starch (manufactured by Matsutani Chemical Industry Co., Ltd.) were weighed and added to 1000 g of water and dispersed in water. This was dripped at 2000 mL of 0.5 weight% calcium lactate liquid adjusted to 10 degreeC from the hole of diameter 3mm at 20 degreeC. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a 10% by weight rice-like food (Example 39). Separately from this, the obtained gel was blown and dried directly at 90 ° C. without freezing to obtain a rice-like food having a moisture value of 10% by weight (Example 40). After washing 75 g of rice with water, 25 g of the obtained rice-like food was weighed and mixed, and cooked in a rice cooker to prepare rice with rice-like food according to Examples 39 and 40.

  The obtained cooked rice with rice-like food according to Examples 39 and 40 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 22.

  As described above, Example 39, which was frozen and thawed, dehydrated and dried, had better results than Example 40 in which the gel was directly dried with warm air.

Claims (5)

A rice-like rice-like food obtained by reacting a sol solution in which starch and alginic acid or a salt thereof are dissolved in water with a polyvalent cation to obtain a gelled product, and drying the gelled product ,
A rice-like food, wherein the drying is dehydrated and dried by freezing and thawing .   The rice-like food according to claim 1, wherein the content of raw material alginic acid or a salt thereof obtained by removing water from the sol solution is 5 wt% to 70 wt%.   3. The rice-like food according to claim 1, wherein the starch content of the raw material excluding water from the sol solution is 30% by weight to 95% by weight.   The rice-like food according to any one of claims 1 to 3, wherein a ratio M / G of guluronic acid (G) and mannuronic acid (M) of the alginic acid or a salt thereof is 0.5 to 2.0. . A solting step of solching starch with alginic acid or a salt thereof;
A gelation step of gelling the sol-form,
A drying step of dehydrating and drying the gelled product by freezing and thawing ;
A method for producing rice-like food, comprising a molding step of molding into a rice shape.