JP5805544B2 - Wakame rice in a container and its manufacturing method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a packaged wakame rice and a method for producing the same, and more specifically, a wakame-like taste, texture and ingredients prepared by cooking rice by adding rice, wakame and mekabu as essential ingredients. The present invention relates to a containerized seaweed rice having excellent feeling and excellent long-term storage, and a production method for easily and efficiently producing such containered seaweed rice.

Traditionally, to make wakame rice, for example, add 3 rice and mix 3 pieces of water, add 2 to 3 tablespoons of dashi stock, 1 to 2 dried wakame grab, cook normally, and cook In addition, it is known that a delicious wakame rice can be easily made by sprinkling with 1/2 teaspoon of taste salt (see Non-Patent Document 1).
On the other hand, a rice cooked wakame of the type cooked with rice is commercially available (see Non-Patent Document 2).

However, in order to make wakame rice that has excellent long-term storage stability at room temperature, it was necessary to cook rice with wakame and toida rice and package them in sealed packaging.
However, as mentioned above, if you put the wakame cut into an appropriate size in the rice and water and cook it normally, the wakame will float on the top including the surface of the rice during cooking. There was a problem. In order to evenly disperse the wakame in the rice after cooking, the wakame ingredients that have been cut into an appropriate size will be dispersed in the rice when stirred and filled into the container. There is a problem that the taste and texture of the rice are lost, and the texture that the wakame cut into an appropriate size is present in the rice, that is, such appearance is lost or damaged.

`` Cookpad '' http://cookpad.com/recipe/1084578 http://item.rakuten.co.jp/syokuhinorosi/01-01-018

The first object of the present invention is that the wakame is uniformly dispersed after cooking using wakame, and the wakame in a container is excellent in taste, texture and ingredients like wakame, and excellent in long-term storage. Is to provide rice.
The second object of the present invention is to provide a production method for easily and efficiently producing such containered wakame rice.

  As a result of intensive research, the present inventors have washed polished rice, soaked in soaking water, then removed from the soaking water, and with the cooking water just before cooking (mechanized raw material containing moisture and / or mechabu raw material in a dry state) ) And (water-containing wakame raw material and / or dried wakame raw material), or a mixture of wakame raw material containing high-temperature heat-treated water and mechabu raw material containing high-temperature heat-treated water When the rice is cooked normally, the wakame will float on the top including the surface of the rice during cooking, so the wakame will contain the above water when stirred to disperse the wakame evenly in the rice after cooking The wakame ingredients are not maintained in shape and are dispersed in rice as small pieces, but the moisture-containing mechabu raw materials do not become small pieces, and the shape is maintained, so the wakame-like taste and texture are maintained. In addition, it has been found that there is a mekabu that maintains the shape of the raw material, has an excellent texture, and can provide wakame rice excellent in long-term storage stability by filling and sealing in a container, Thus, the present invention has been achieved.

Claim 1 of the present invention for solving the above-mentioned problem is a seaweed rice in which ingredients consisting of a mechabu ingredient and a seaweed ingredient are uniformly mixed as an essential component,
Mechabu ingredients that are maintained after cooking (the moisture-containing mechabu raw material and / or dried mechabu raw material) before cooking are mixed, and before cooking (water-containing wakame raw material and / or dried wakame raw material) Wakame rice in which the shape is not maintained after cooking, and wakame rice mixed with wakame ingredients dispersed in small pieces is packed and sealed in a container and distributed at room temperature.

  Claim 2 of the present invention is the number of the seaweed and mechabu (T) on the surface of the seaweed rice that can be counted visually by opening the seaweed rice in the container in the seaweed rice in the container according to claim 1; Inverting the container, measuring the number of seaweed and mekabu (B) on the bottom of the seaweed rice, and using the formula (1) D = T / (T + B) × 100 (%) The degree (D) is 30 to 70%.

Claim 3 of the present invention is the wakame rice in a container according to claim 1 or claim 2, wherein the ratio of (mechanized ingredient total amount / wakame ingredient total amount) in the seaweed rice and (total ingredient amount / wakame) The total amount of rice) is in the following range.
(Mechabu ingredients total amount / Wakame ingredients total amount) Mass ratio: 0.2-2
(Total amount of ingredients / wakame rice total amount) Mass%: 0.5-5

  Claim 4 of the present invention is the seafood rice in a container according to any one of claims 1 to 3, wherein the seaweed rice is selected from glucono delta lactone, an edible organic acid or a salt thereof, or a mixture thereof. A predetermined amount of at least one of the above ingredients is contained, and the pH of ingredients and rice composed of the mechabu ingredient and seaweed ingredient is adjusted to 4.0 to 5.0.

  Claim 5 of the present invention is the container-filled seaweed rice according to any one of claims 1 to 4, wherein (water-containing mechabu raw material and / or dry mekabu raw material) and / or (water-containing seaweed raw material and (Or dry wakame raw material) is heat-treated in advance.

Claim 6 of the present invention is to wash polished rice and then immerse it in immersion water, then take it out of the immersion water, immediately before cooking rice with the cooking water or after washing the polished rice and immerse it in immersion water. Use as cooking water, add (water-containing mechabu raw material and / or dry mekabu raw material) and (water-containing seaweed raw material and / or dry wakame raw material), or (water-containing mechabu raw material and / or dry mechabu raw material) Wakame rice in which a mixture of (water-containing wakame raw material and / or dried wakame raw material) is added, cooked, stirred after cooking, and ingredients consisting of mechabu ingredients and wakame ingredients are uniformly mixed as essential ingredients Manufacturing process,
The method for producing seaweed rice in a container according to claim 1, further comprising a step of filling and sealing the seaweed rice in a container.

According to a seventh aspect of the present invention, in the method for producing seaweed rice in a container according to the sixth aspect, the total amount of the ingredients consisting of the mechabu ingredient and the seaweed ingredient becomes the following mass% with respect to the total amount of the seaweed rice. The above raw materials are added to the rice for cooking.
(Total amount of ingredients / wakame rice total amount) Mass%: 0.5-5

  Claim 8 of the present invention is the method for producing wakame rice in a container according to claim 6 or claim 7, wherein (water-containing mekabu raw material and / or dried mekabu raw material) and / or (water-containing wakame raw material and / or dry wakame) The raw material is characterized by using a material that has been previously heat-treated in the presence of moisture.

  A ninth aspect of the present invention is characterized in that, in the method for producing seaweed rice in a container according to the eighth aspect, a moisture-containing mecha-bub raw material that has been subjected to a slimming process before the heat treatment is used.

Claim 1 of the present invention is seaweed rice in which ingredients composed of mekabu ingredients and seaweed ingredients are uniformly mixed as an essential component,
The shape of (water-containing mekabu raw material and / or dried mekabu raw material) before cooking is mixed with mechabu that is maintained after cooking, and the shape of (water-containing wakame raw material and / or dry wakame raw material) before cooking is Wakame rice, which is not maintained after cooking, is mixed with Wakame ingredients dispersed in small pieces, is packed and sealed in a container and can be distributed at room temperature, it is a Wakame rice in a container,
For example, (moisture-containing mechabu raw material and / or dry mekabu raw material) (hereinafter sometimes simply referred to as mechabu raw material) and (water-containing wakame raw material and / or dry wakame raw material) (hereinafter simply referred to as wakame raw material) ) Or adding a mixture of the mekabu raw material and the wakame raw material and cooking normally, the wakame raw material and mekabu raw material float on the top of the rice surface during cooking. Therefore, when stirring to disperse the ingredients after cooking rice uniformly in the rice, the shape of the wakame raw material will not be maintained and will be dispersed in the rice in small pieces, but the mechabu raw material will not be in small pieces, Because the shape of the raw material is maintained, it has a taste and texture that is characteristic of seaweed, and the presence of a mechab that maintains the shape of the mekabu raw material is excellent. A, and a marked effect of being able to provide superior seaweed rice long-term storage properties at room temperature.

Claim 2 of the present invention is the number of the seaweed and mechabu (T) on the surface of the seaweed rice that can be counted visually by opening the seaweed rice in the container in the seaweed rice in the container according to claim 1; Inverting the container, measuring the number of seaweed and mekabu (B) on the bottom of the seaweed rice, and using the formula (1) D = T / (T + B) × 100 (%) Degree (D) is 30-70%,
By uniformly dispersing the ingredients, there is a further remarkable effect that wakame rice having a more uniform flavor and texture can be provided in any part of the container.

Claim 3 of the present invention is the wakame rice in a container according to claim 1 or claim 2, wherein the ratio of (mechanized ingredient total amount / wakame ingredient total amount) in the seaweed rice and (total ingredient amount / wakame) The total amount of rice) is in the above range.
Mekabu, which has a better taste and texture than Wakame, has a better texture due to the presence of Wakame and the appropriate amount, and excellent long-term storage stability. There is a further remarkable effect that wakame rice can be provided.

Claim 4 of the present invention is the seafood rice in a container according to any one of claims 1 to 3, wherein the seaweed rice is selected from glucono delta lactone, an edible organic acid or a salt thereof, or a mixture thereof. And containing a predetermined amount of at least one of the ingredients and the pH of the ingredients and rice are adjusted to 4.0 to 5.0,
By adjusting the pH to the above range, it is possible to control the growth of microorganisms and to provide a more remarkable effect that it is possible to provide wakame rice that is safer and has an excellent taste and texture and is excellent in long-term storage at room temperature.

Claim 5 of the present invention is the container-filled seaweed rice according to any one of claims 1 to 4, wherein (water-containing mechabu raw material and / or dry mekabu raw material) and / or (water-containing seaweed raw material and (Or dry wakame raw material) is heat-treated in advance,
By heat-treating before cooking rice, it can be seasoned with spices and seasonings as needed for mekabu raw materials and / or wakame raw materials, as well as sterilizing microorganisms present in wakame raw materials and mekabu raw materials In addition, it is possible to remove excess water during cooking in cooking rice, and the color that shifts from wakame ingredients and mekabu ingredients to rice during cooking is reduced, and it is possible to provide wakame rice that is close to white. Has an effect.

Claim 6 of the present invention is to wash polished rice and then immerse it in immersion water, then take it out of the immersion water, immediately before cooking rice with the cooking water or after washing the polished rice and immerse it in immersion water. Use as cooking water, add (water-containing mechabu raw material and / or dry mekabu raw material) and (water-containing seaweed raw material and / or dry wakame raw material), or (water-containing mechabu raw material and / or dry mechabu raw material) Wakame rice in which a mixture of (water-containing wakame raw material and / or dried wakame raw material) is added, cooked, stirred after cooking, and ingredients consisting of mechabu ingredients and wakame ingredients are uniformly mixed as essential ingredients Manufacturing process,
The method for producing wakame rice in a container according to claim 1, comprising a step of filling and sealing the wakame rice in a container.
By adding the mekabu and wakame ingredients together with the cooking water just before cooking rice, and stirring and stirring after cooking rice, the shape of the wakame ingredients is not maintained and is dispersed in the rice in small pieces. In addition, the shape of the mekabu material is maintained, so the presence of mekabu has an excellent texture, the flavor of wakame and mekabu is uniform, has the taste and texture of wakame, and at room temperature It has a remarkable effect that it can efficiently produce wakame rice with excellent long-term storage stability.

According to a seventh aspect of the present invention, in the method for producing seaweed rice in a container according to the sixth aspect, the total amount of the ingredients consisting of the mechabu ingredient and the seaweed ingredient becomes the mass% with respect to the total amount of the seaweed rice. And adding the ingredients to cook rice,
The mechabu and wakame have a more remarkable effect that they can produce wakame rice with a uniform flavor and a good texture.

Claim 8 of the present invention is the method for producing wakame rice in a container according to claim 6 or claim 7, wherein (water-containing mekabu raw material and / or dried mekabu raw material) and / or (water-containing wakame raw material and / or dry wakame) The raw material) is characterized by using what has been heat-treated in the presence of moisture in advance,
By performing the heat treatment in advance, the mekabu raw material and / or wakame raw material can be seasoned with spices, seasonings, etc. as necessary during the heat treatment, as well as fungi from the mechabu raw material and / or wakame raw material. In addition to being able to sterilize, water can be added to the added mechabu raw material and wakame raw material, and the water required for rice during cooking is not deprived of the raw water and mekabu raw material. Since adjustment becomes easy, there is a further remarkable effect that wakame rice with a better texture can be produced.

Claim 9 of the present invention is a method for producing seaweed rice according to claim 8, characterized in that, before the heat treatment, a water-containing mekabu raw material that has been subjected to a slime removal process is used. Yes,
By removing the mekabu raw material, the pH of the whole wakame rice is easily adjusted to the pH target value when adding mechabu raw material using an aqueous solution such as glucono delta lactone, edible organic acid or its salt. In addition to being able to approach the pH value of the mekabu raw material in advance, the mechabu raw material can be brought close to the target pH value in advance. Play.

FIG. 1 is an explanatory view schematically illustrating an example of seaweed rice in a room temperature distribution container according to the present invention. FIG. 2 is a cross-sectional explanatory view taken along the line A-A ′ of the seaweed rice in the room temperature distribution container shown in FIG. 1. FIG. 3 is an explanatory view for explaining the first embodiment of the production method of the present invention. FIG. 4 is an explanatory view for explaining a second embodiment of the production method of the present invention. FIG. 5 is an explanatory diagram for explaining an example of a process for producing a heat-treated (mixture of mekabu raw material subjected to sliming and pH adjustment and wakame raw material subjected to pH adjustment).

Next, the present invention will be described in detail with reference to the drawings.
FIG. 1 is an explanatory view schematically illustrating an example of seaweed rice in a room temperature distribution container according to the present invention.
The room-temperature distributed wakame rice 1 is filled in a container 2 with cooked wakame rice 3 and hermetically wrapped with a lid that is not displayed. On the surface of the wakame rice 3, a plurality of wakame ingredients 32 and mechabu ingredients 33 are uniformly distributed in the rice body (rice) 31.

FIG. 2 is a cross-sectional explanatory view taken along the line AA ′ of the seaweed rice in the room temperature distribution container shown in FIG.
As shown in FIG. 2, seaweed rice 3 cooked in the vertical direction of the container 2 is filled, and the seaweed ingredients 32, mecha It is shown that a plurality of ingredients 33 are scattered.
Open the lid 2 (not shown) of the seaweed rice 3 in the container 2 and invert the container 2 with the number (T) of the seaweed ingredient 32 and the mechabu ingredient 33 on the surface of the seaweed rice which can be visually counted. Ingredients calculated by using the formula (1) D = T / (T + B) × 100 (%) by measuring the number (B) of the seaweed ingredient 32 and mechabu ingredient 33 on the bottom of the seaweed rice 3 Wakame rice having a more uniform flavor and texture can be provided at any portion in the container 2 when the dispersity (D) is 30 to 70%.

Next, the first embodiment of the production method of the present invention will be described in detail with reference to FIG.
First, in step (1), polished rice is washed.
The polished rice used in the present invention is a polished product such as sticky rice, glutinous rice, wild rice, and brown rice. If necessary, these half-cooked and half-heated foods can be added with pre-gelatinized rice and other cereals.
In the present invention, the polished rice of polished rice refers to the whole of washing rice according to a conventional method, and includes a state where the rice is washed beforehand as no-washed rice.

Next, in the step (2), after washing the rice, it is immersed in immersion water.
Wash the polished rice and immerse it in immersion water. Usually, the moisture content of raw rice is 10 to 18% by mass, so it is known that the polished rice is soaked in water or sprayed with water so that the moisture content of the polished rice is about 20 to 50% by mass. However, it is not limited to this range because it may vary depending on the type and condition of the polished rice.

Then, in step (3), (dried mekabu and / or moisture-containing mekabu raw material) and (dried wakame and / or water-containing wakame raw material) are added together with the cooking water just before cooking.
As the moisture-containing mechabu raw material to be added, a material that has been subjected to a slime removal treatment can be used.
By performing the slime removal process, pH adjustment during cooking can be facilitated.

The seaweed (Wakabu, Japanese cloth, juvenile seaweed, sugar beet, scientific name : Undaria pinnatifida) used in the present invention is a seaweed of the brown algae Clevisidae. Wakame grows from the vicinity of the low tide line to the south of Hokkaido on the Sea of Japan side and on the Pacific coast from the southwestern part of Hokkaido to Kyushu. The root-like part sticks to rocks, etc., and the leaf-like part extends into the water, and the length reaches 2 m. There is a main axis at the center of the leaf-shaped part, and it extends widely from side to side, centering on it, and splits into large feathers.
At the base of the spread leaf, there is a part that looks like a thickened foliate that is folded and overlapped. This is called mekabu (wafu-en) and is the part where germ cells are gathered.

Examples of water-containing seaweed raw materials and water-containing mechabu raw materials include cutting the raw seaweed and raw mechabu to a suitable size in a state of containing water (for example, 3 to 40 mm in width and 3 to 80 mm in length). Can be mentioned wakame and mekabu.
When used in the present invention, it is further cut into an appropriate size (for example, Wakame is 25 mm wide × 40 mm long, or 40 mm wide × 60 mm long, and Mechabu is 3 mm wide × 10 mm long, or 5 mm wide). X 6 mm in length).
As another example, the dried wakame raw material and the dried mekabu raw material used in the present invention described below can be rehydrated and cut in a state containing moisture.
In addition, as an example of a water-containing wakame raw material or a water-containing mechabu raw material, the raw wakame or raw mechabu can be salted and stored, but the salted wakame raw material or salted mechabu contains water by returning water. What was cut in the state can be mentioned.

  The dried wakame raw material and the dried mekabu raw material used in the present invention are those obtained by cutting the raw wakame or raw mekabu raw material into a suitable size and drying, and having a water content of 10% or less.

In the present invention, it is desirable from the viewpoint of stability of quality, ease of distribution and management that the moisture-containing seaweed raw material and / or the water-containing mechabu raw material are dried and stored until the processing for seaweed rice is performed.
(Water-containing wakame raw material and dried wakame raw material) and / or (water-containing mekabu raw material and dry mekabu raw material) used in the present invention can be preliminarily heat-sterilized as described above.

In the present invention, when heat-treating the water-containing seaweed raw material and / or the water-containing mechabu raw material, it can be performed separately or mixed, and water, seasoning, etc. can be added as necessary. it can.
Weigh the amount set in the wakame rice after cooking (wet water-containing mekabu raw material and / or dry mekabu raw material) and / or (water-containing wakame raw material and / or dried wakame raw material) Examples include performing heat treatment with moisture adjusted with spices or the like, or performing heat treatment with moisture contained in a moisture-containing seaweed raw material and / or a moisture-containing mechabu raw material in an apparatus that can be sealed.
The heat-treated raw material (mechabu and / or seaweed) can be obtained by evaporating the water in a pan or the like, or by adding water as needed in an apparatus that can be sealed, and hot water from the outside of the sealed container. Examples thereof include a method of heating with water vapor or the like and performing a heat treatment.
After the heat treatment, the moisture used in an appropriate amount of heat treatment is removed as necessary, and the heat-treated raw material (mekabu and / or seaweed) is packaged and stored until it is cooked with soaking rice.

The addition amount of the water-containing wakame raw material and the water-containing mechabu raw material is such that the rice obtained by cooking rice has an excellent taste and texture like wakame rice, and is an addition amount that can be sufficiently understood from the appearance that it is wakame rice Well, not particularly limited.
However, it is taken out from the immersion water, and together with the cooking water just before cooking rice, the wakame raw material and mekabu raw material are added so that the mass% (the total amount of ingredients / the total amount of rice) in the cooked rice is in the range of 0.5-5. If these values are less than the lower limit or exceed the upper limit, it may not be possible to impart an excellent taste like seaweed, and if the upper limit is exceeded, the wakame rice color will be brown and the wakame will be May be difficult to recognize as rice.
Moreover, it is more preferable that (the total amount of ingredients / the total amount of rice) mass% is in the range of 1 to 4.5 because the taste is very good.
The ingredient in the present invention refers to both ingredients of the seaweed ingredient and the mechabu ingredient in a state after cooking the wakame ingredient and the mekabu ingredient.

In order to make it clear from the appearance that the rice is wakame rice, it is preferable to add it so that the mass ratio (total amount of mekabu ingredients / wakame ingredients) is in the range of 0.2-2. If this value is 0.2 or more, the texture of the mechabu ingredient can be easily obtained, and there are few pieces of seaweed ingredient and it is difficult to have a blackish appearance. Can be obtained with a good balance.
Furthermore, it is more preferable that it is 0.5 to 1.5 because the texture, appearance, and the like of the seaweed rice are further improved.

For example, the moisture-containing seaweed in a plurality of rice cooking conditions, depending on the type of milled rice, the type of water-containing wakame raw material that has been subjected to high-temperature heat treatment, the type of water-containing mecha-bub raw material that has been subjected to high-temperature heat treatment, and the production area. The relationship between the raw material and / or the added amount and cut size of the moisture-containing mechabu raw material and the numerical range is clarified, and the taste, texture, and texture of wakame rice after cooking under a plurality of rice cooking conditions If the relationship is clarified, the seaweed rice of the present invention can be efficiently prepared by controlling it accordingly.
For example, by extracting the mechabu ingredients from the wakame rice after cooking and drying, the shape of the mechabu ingredients before cooking rice is confirmed, and the cut dimensions of the mechabu ingredients to obtain the mechabu ingredients with the shape maintained, You can clarify the relationship such as cooking conditions.

  And at a process (4), a normal pressure rice is performed using heat sources, such as gas, electricity, and a steam, according to a conventional method.

And in step (5), after cooking rice, many of the seaweed ingredients and mekabu ingredients are placed on the surface of the seaweed rice, so the seaweed ingredients and mekabu ingredients are in the rice. Stir in order to disperse uniformly. The stirring means is not limited, and may be performed manually, automatically, or a combination thereof.
Moreover, although the frequency | count of stirring, etc. are not restrict | limited, it is desirable that a seaweed ingredient | tool material and a mechabu ingredient material are disperse | distributed uniformly throughout.

The rice stirred after cooking is filled in a barrier container and sealed in step (6).
Preferably, after cooking, the rice is filled in a barrier container in aseptic equipment within a relatively warm temperature of about 60 ° C. or higher, and is completely sealed, for example, with a heat sealer. If necessary, when completely sealed, the remaining air in the barrier container can be replaced with nitrogen or the like, or the oxygen can be absorbed by the oxygen scavenger by filling it with a oxygen scavenger.
For example, aseptic filling is performed in a clean room or clean booth of class 100 to class 10000 according to the standards of the NASA. When performing aseptic filling, use fully sterilized equipment, packaging materials, containers, oxygen scavengers, etc.

A preferable gas barrier container package is a plastic container made of a synthetic resin tray container or a synthetic resin film and / or a metal foil laminate.
For example, in a bag-shaped container, an alumina-deposited PET film / polyamide / polypropylene film is used. In a laminated bag on a polypropylene film surface, or in a combined container of a tray container and a lid material, the tray container is an ethylene-vinyl alcohol copolymer. For the upper and lower layers, polypropylene laminated and formed into a tray shape, tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant) and the like can be used.

Wakame rice prepared as described above is excellent in long-term storage, and when eaten, it can be reheated in a microwave oven or a heated water bath and served.
In addition, it is preferable that it is a container packaging body suitable for a microwave oven, and it is also possible as an option not to use a metal container or aluminum foil.

  In the present invention, seasonings, coloring agents, oils and fats, emulsifiers, and the like may be further added to the cooked rice and the immersion water and / or cooking water without departing from the gist of the present invention.

Next, a second embodiment of the production method of the present invention will be described with reference to FIG.
Since step (1) and step (2) are the same as those in the first embodiment, description thereof is omitted.
Then, a mixture of the water-containing seaweed raw material previously heat-treated in the presence of water and the water-containing mechabu raw material previously heat-treated in the presence of moisture together with the cooking water just before cooking rice is taken out from the step (3) immersion water. Added.
The heat treatment in the presence of moisture is a treatment in which an object (raw material) to be heat-treated is heated to 80 ° C. or higher in the presence of moisture contained in the raw material and / or moisture different from the raw material in advance. The heat-treated object is in a state containing moisture.
Heating at 80 ° C or higher is effective because the dried mekabu raw material and dried wakame raw material absorb water quickly, and if it is 100 ° C or higher, it is necessary for water-containing mekabu raw material and water-containing wakame raw material. The above moisture can be quickly vaporized, and can be quickly adjusted to an appropriate amount of water content for the wakame or mekabu raw material, preferably at 110 to 130 ° C., the heat-treated object can be quickly sterilized, and the texture It is most preferable from the viewpoint of maintenance of color and maintenance of color.
For example, in order to obtain a water-containing mechabu raw material and a water-containing wakame raw material, a method of boiling at 80 to 100 ° C. and heat treatment, a method of pressure and heat treatment at 110 to 130 ° C., and the like can be mentioned.
By performing heat treatment in the presence of moisture in advance, it is possible to sterilize the fungi and the like derived from the raw material of the mekabu raw material and wakame raw material, and to add water to the mechabu raw material and wakame raw material to be added. Seasoning is possible only for raw materials and seaweed raw materials. Furthermore, when cooking rice, the water required for rice cooking is not deprived by the raw seaweed raw materials and mekabu raw materials. It has the advantage that it can be abundant and can provide wakame rice with a good texture.
Since step (4), step (5), and step (6) are the same as those in the first embodiment, description thereof is omitted.
As the moisture-containing mechabu raw material to be heated, one that has been subjected to a slimming treatment in advance can also be used.
By performing the slime removal process in advance, pH adjustment during cooking can be facilitated. This is considered to be because when the slime component peculiar to Mechabu is included in the rice cooking water, it can be prevented from serving as a buffer solution.

FIG. 5 is an explanatory diagram for explaining an example of a process for producing a heat-treated (mixture of mekabu raw material subjected to sliming and pH adjustment and wakame raw material subjected to pH adjustment).
As shown in FIG. 5, the mekabu raw material is dewatered and the pH is adjusted, and then the dried wakame raw material is mixed and heat-treated.

In the step (1), the mechab raw material is subjected to a sliming process and pH adjustment.
For example, when the pH is adjusted by boiling at 80 to 100 ° C. and adding a seasoning solution, the flavor of the mechabu raw material containing moisture is adjusted, glucono delta lactone, edible organic acid, Alternatively, the mixture is boiled using an acidic aqueous solution to which at least one selected from a salt thereof or a mixture thereof is added to remove the slime and adjust the pH of the mechabu raw material to 3.0 to 6.5.
By adjusting the pH of the mekabu raw material to 3.0 to 6.5 during the sliming process, pH adjustment of the seaweed rice after cooking can be facilitated.
That is, it is preferable to adjust the pH of the mekabu raw material to 3.0 to 6.5 during the slime removal process, so that the pH of the wakame rice after cooking can be easily adjusted to 4.0 to 5.0.

In the step (2), the moisture-containing mechabu raw material that has been subjected to the slimming treatment and the pH adjustment and the dried wakame raw material are mixed to obtain a mixture.
As a modification, in step (2), the moisture-containing mechabu raw material that has been subjected to the slimming treatment and the pH adjustment may be mixed with the moisture-containing seaweed raw material and / or the dried seaweed raw material to obtain a mixture.

Step (3) Next, the mixture is subjected to heat treatment, and the heat treatment is performed (a mixture of a moisture-containing mechab material that has been subjected to sliming treatment and pH adjustment, and a water-containing wakame material that has been subjected to pH adjustment during the heat treatment). obtain.
For example, the mixture obtained in the step (2) is hermetically packaged, and the raw material containing moisture that has been subjected to sliming and pH adjustment is made to have an F value of 4 or more at 110 to 130 ° C. in the presence of moisture. When the heat treatment is performed, the pH of the wakame raw material and / or the dried wakame raw material containing water is also adjusted by the acidic aqueous solution contained in the mechabu raw material.

  When heat treatment is performed using the dried wakame raw material in the above step, the dried wakame raw material can contain moisture, and the dried wakame raw material becomes a moistened wakame raw material. However, if it becomes a wakame raw material containing moisture, such problems will be eliminated and the variation of cooked rice will be eliminated or reduced. Because there is quality can be improved.

In the case of the example shown in FIG. 5, in the step (1), the slime removal process and pH adjustment of the mekabu material are performed simultaneously, but the slime removal process and pH adjustment can also be performed individually. That is, the sliming process may be any method as long as it can reduce the slime of the surface of the mechabu raw material. Specifically, the boiling method may be performed at 80 to 100 ° C. as described above. And a method of washing with salt and the like.
In the case where the mekabu raw material is slimmed in step (1) and the pH is adjusted later, for example, when the mixture is heated in step (3), glucono delta lactone, edible organic acid, Alternatively, when heat treatment is performed using an acidic aqueous solution to which at least one selected from a salt thereof or a mixture thereof is added, the pH of the moisture-containing mechabu raw material that has been subjected to the slimming treatment is adjusted, and the dried wakame raw material is also subjected to the heat treatment. Sometimes it becomes a water-containing wakame raw material whose pH is adjusted, and a mixture of both can be obtained.

  To adjust the pH of wakame rice after cooking, test the pre-treatment of wakame and mekabu raw materials, the amount of wakame and mekabu raw materials used, the amount of soaked rice, etc. In advance, adjust the pH of the rice cooking water for cooking the soaked rice in advance, or add a predetermined amount of glucono delta lactone after adding the rice cooking water to the container for rice cooking, and adjust the pH by stirring. After that, cook rice to make wakame rice.

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples. In the following examples, “%” represents mass%.

(Example 1)
The wakame rice of the present invention shown in FIG. 1 was prepared according to the production method of FIG.
Brown rice was polished to obtain 4.2 kg of polished rice, and then the polished rice was immersed in 7 kg of immersion water for 60 minutes, and the polished rice was taken out of the immersion water to obtain 5.1 kg of immersion rice.
Thereafter, 5.1 kg of soaked rice, 0.02 kg of dried wakame as a raw material for wakame, 0.02 kg of dried mekabu as a raw material for mekabu, and 5.7 kg of rice cooking water were sequentially added to the rice cooking container, and the rice cooking container was capped. Cooked and steamed over a direct fire (gas) over a period of 10 minutes to obtain 10 kg of seaweed rice.
After cooking, the wakame rice in the rice cooking container was in a state where wakame and mekabu were gathered on the upper surface.

In the present invention, dry seaweed refers to seaweed having a moisture content of 10% or less, and the water-containing seaweed has a mass of 6 to 14 times that of dry seaweed.
In addition, the dry mechab refers to a mechab having a moisture content of 10% or less, and the mechab containing moisture is 4 to 8 times the dry mechab.
In Example 1, a dried seaweed that has a dry weight that is 10 times greater than 60 mm × 50 mm when moisture is included, and a dry mech that is 5 times greater than 5 mm × 4 mm when moisture is included are used. .
As a result, 0.02 kg of dried wakame of wakame rice after cooking became 0.2 kg of wakame ingredients, and 0.02 kg of dried mekabu became 0.1 kg of mekabu ingredients.

  Wakame rice in the rice cooking container is not stirred, but the container for rice cooking is inverted and taken out to the stirring hopper, and the stirring blade in the stirring hopper is stirred at 100 rpm for 15 seconds, so that the wakame ingredients and mechabu ingredients are evenly mixed. After obtaining the dispersed seaweed rice, the product container was filled every 0.2 kg, hermetically sealed, and the seaweed rice that can be stored at room temperature of the present invention was obtained.

  The process of sealing and sealing after cooking rice was performed in a clean room and sealed. At that time, the air in the container was replaced with nitrogen, or an oxygen scavenger or the like was appropriately installed in the container.

  Wakame rice before agitation is gathered on the upper surface side of the cooked rice, this phenomenon is due to the difference in specific gravity of the soaked rice and the wakame raw material and mechabu raw material during cooking, This is thought to be because the rice portion settled and the wakame and mekabu materials surfaced.

  Using the following test methods for the prepared seaweed rice, taste, texture, texture, color, dispersion of ingredients, maintenance of the shape of mechab, state of ingredients of seaweed rice by fragmentation of seaweed and comprehensive evaluation The test was conducted. The results are shown in Table 1.

(Test method)
Taste:
Wakame rice in a container that was hermetically sealed and stored in a room at 25 ° C. for 24 hours was heated for 2 minutes in a microwave oven (600 W), and the wakame rice was evaluated by sensory evaluation by 10 monitors as follows.

5: The balance of wakame flavor is very good, and it is very suitable for commercialization as wakame rice.
4: Although the flavor of wakame is slightly stronger or slightly weaker, it is suitable for commercialization as wakame rice.
3: Although the flavor of wakame is stronger or weaker, it can be commercialized as wakame rice.
2: The wakame flavor is very strong or very weak, and the balance is lost, making it unsuitable for commercialization as wakame rice.
1: There is almost no flavor of wakame, and commercialization as wakame rice is impossible.

Texture:
Wakame rice in a container that is sealed and packaged and stored in a room at 25 ° C. for 24 hours is heated for 2 minutes in a microwave oven (600W), and the texture of the wakame rice ingredients and mechabu ingredients by sensory evaluation by 10 monitors. Were evaluated as follows.

A: Very good as an ingredient for wakame rice.
○: Slightly soft, but good as an ingredient for wakame rice.
Δ: It feels a little hard, but it can be used as an ingredient for seaweed rice.
X: It is very soft and the texture as a seaweed is lost, and it is not preferable as an ingredient of seaweed rice.

Ingredients:
Wakame rice in a container that has been sealed and stored in a room at 25 ° C. for 24 hours is heated for 2 minutes in a microwave oven (600W), and the surface condition and the container are inverted by 10 people to take out the wakame rice. The condition was visually confirmed and evaluated as follows.

◎: Wakame rice and mechabu ingredients of appropriate size as ingredients for wakame rice are relatively large compared to all wakame ingredients and mechabu ingredients, and commercialized as a whole. Is highly preferred.
○: Wakame rice and mekabu ingredients that are appropriately sized as ingredients for wakame rice, and ingredients that are smaller than the appropriate size are mixed in an almost equal amount and are uniformly distributed throughout, so commercialization is preferable. .
△: Wakame rice ingredients are small in size and mechabu ingredients, and there are relatively many items that are smaller than the appropriate size and difficult to recognize as wakame. Since it is uniformly dispersed, it can be commercialized.
×: Wakame rice ingredients and mechabu ingredients that are appropriately sized as wakame rice ingredients are almost absent, and it is difficult to recognize that they are wakame rice wakame rice, or they are not evenly dispersed, so commercialization is not possible. Is possible.

color:
Wakame rice in a container that was sealed and packaged and stored in a room at 25 ° C. for 24 hours was heated for 2 minutes in a microwave oven (600 W), and the color of the surface was visually confirmed by 10 monitors, and evaluated as follows.

A: Whiteness is the same as when cooked with polished rice only, and the color of wakame ingredients and mekabu ingredients and the difference between the rice of wakame rice and the rice are very high.
○: Although it is slightly brownish from the whiteness of the rice cooked with polished rice only, the difference in color between the seaweed ingredients and the mekabu ingredients is clear, so the commercial value is high.
Δ: It is slightly brownish from the whiteness of the cooked rice only with polished rice, and it is difficult to understand the difference from the color of the mechabu ingredients, but there is commercial value.
X: It is similar to the color that browned rice is deteriorated and has no commercial value.

Dispersion of ingredients:
The number of seaweed ingredients and mechabu ingredients on the surface (T) that can be confirmed by visually opening the container-packed seaweed rice that has been sealed and packaged in a predetermined amount and stored in a room at 25 ° C. for 24 hours. ) And wakame rice can be confirmed by inverting the number of seaweed and mechabu (B) on the bottom, which can be confirmed, and using the formula (1) D = T / (T + B) × 100 (%) It was displayed in terms of material dispersion (D). It can be confirmed that the material feeling can be confirmed by visual observation, from the viewpoint of the material feeling as appearance in the seaweed rice, a thing having a long side of 3 mm or more and a short side of 3 mm or more was measured.

D = 40 or more and 60 or less: Since the seaweed ingredients and mechabu ingredients are uniformly distributed throughout the seaweed rice, the taste, texture, ingredients feeling, etc. are very good and particularly suitable for commercialization.
D = 30 or more to less than 40 or more than 60 to 70 or less: Wakame ingredients and mekabu ingredients are dispersed in the whole wakame rice, so the taste, texture, ingredients, etc. are good and suitable for commercialization. Yes.
D = Less than 30 or greater than 70: Wakame ingredients and mekabu ingredients are not dispersed in the whole wakame rice, which is not suitable for commercialization.
If D is 50, it can be said that the dispersibility of the seaweed ingredient and the mechanical ingredient on the front and bottom surfaces is uniform. If D is 30 to 70, the wakame ingredients and mechabu ingredients are preferably dispersed, and the feeling of ingredients is maintained, and if D is 40 to 60, the texture and the like are excellent, which is more preferable.

Mechabu shape maintenance:
The state in which moisture was contained in the mechabu raw material added before cooking rice and the state of the mechabu ingredient after cooking were compared visually to see how the shape changed.

○: Since the shape has not changed in general, it is very suitable as an ingredient.
(Triangle | delta): Although a part of shape is missing, it is suitable as an ingredient.
X: Chipping or division occurs so that the original shape is not understood, and is not suitable as an ingredient.

The state of the seaweed ingredient of the seaweed rice by fragmenting the seaweed ingredient:
Open the wakame rice in the container, measure the total number (X) of small pieces of wakame ingredients that can be visually confirmed on the surface of the wakame rice (1 mm x 1 mm) to (3 mm x 3 mm), and further the wakame rice Measure the total number (Y) of seaweed ingredients exceeding the visible (3mm x 3mm) on the surface of the surface, and the ratio of the total number of small pieces of seaweed ingredients to the total number of seaweed ingredients calculated by the following formula (2) (%) Is determined, and it is determined whether it is ◎, ○, Δ, or × according to the following criteria.
{(X) / (X + Y)} × 100 (2)

◎: Small piece of seaweed ingredient is less than 60% and contains mechabu ingredient whose shape is maintained, so small piece is inconspicuous and contains many large seaweed ingredient and mechabu ingredient. The state of wakame ingredients.
○: The state of the excellent seaweed ingredient material since the small piece of the seaweed ingredient ingredient is 60% or more and less than 90% and the mechabu ingredient material whose shape is maintained is included.
(Triangle | delta): Although the small piece of a seaweed ingredient is 90% or more, since the mechabu ingredient with which the shape was maintained is contained, the state of the seaweed ingredient which can be commercialized.
X: The state of the seaweed ingredient which cannot be commercialized because the small piece of seaweed ingredient is 90% or more and the mechabu ingredient whose shape is maintained is not included.

Comprehensive evaluation:
Wakame rice was comprehensively judged and evaluated based on the following evaluation criteria with a maximum score of 5 points.
If the result of comprehensive evaluation is 2 or more, commercialization as seaweed rice is possible, and if it is evaluation 5, it is a product that is particularly excellent as high-quality seaweed rice.

5: High evaluation is obtained in all evaluation items such as taste, texture, texture, and color, and it is a very good product as wakame rice.
4: High evaluation is obtained in almost all items such as taste, texture, ingredients, color, etc., and it is a good product as wakame rice.
3: All items such as taste, texture, ingredients, color, etc. are rated highly, but only some are highly evaluated. .
2: Wakame rice that is at the level that can be commercialized in many items such as taste, texture, ingredients, color, etc.
1: Some items such as taste, texture, ingredients, color, etc. cannot be commercialized.

(Comparative Example 1)
Comparative wakame rice was obtained in the same manner as in Example 1 except that 0.03 kg of dried wakame raw material was added before cooking rice without adding mekabu raw material. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 1.

(Comparative Example 2)
Wakame rice was obtained in the same manner as in Example 1 except that 0.06 kg of dried mekabu raw material was added before cooking rice without adding the wakame raw material. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 1.

(Comparative Example 3)
Wakame rice was obtained in the same manner as in Example 1 except that the product container was filled without stirring after cooking. The prepared seaweed rice was tested in the same manner as in Example 1 for the taste, texture, ingredients, color, ingredient dispersion, mechab shape maintenance, and the condition of the ingredients of the seaweed rice by fragmenting the seaweed ingredients. And conducted a comprehensive evaluation. The results are shown in Table 1.

(Comparative Example 4)
Compared to Comparative Example 1 except that the dried wakame raw material was added before cooking so that the (wakame ingredients / wakame rice) (mass%) after cooking was 5 without adding mekabu raw material. Got wakame rice. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 1.

(Comparative Example 5)
Without adding mekabu raw material, dry wakame raw material is sealed in a heat-resistant plastic bag and put into a heat-resistant plastic bag and heated at 121 ° C for 6 minutes in the presence of an appropriate amount of water. A comparative seaweed rice was obtained in the same manner as in Example 1 except that it was weighed so that the amount of material / wakame rice) (mass%) was 3 and used as a raw material for seaweed. The prepared seaweed rice was tested in the same manner as in Example 1 for the taste, texture, ingredients, color, ingredient dispersion, mechab shape maintenance, and the condition of the ingredients of the seaweed rice by fragmenting the seaweed ingredients. And conducted a comprehensive evaluation. The results are shown in Table 1.

(Example 2)
0.04 kg of dried seaweed raw material and 0.36 kg of water are sealed and packaged in a heat-resistant plastic bag, 0.4 kg of wakame raw material containing moisture after heat sterilization at 121 ° C. for 6 minutes, and 0.02 kg of dried mekabu raw material Boiled in advance for 80 minutes at 80 ° C for slimming treatment, the dried mechab raw material containing moisture is sealed and packaged in a heat-resistant plastic bag, and the mechab raw material containing moisture after heat sterilization treatment is carried out at 121 ° C for 6 minutes 0.1 kg was used and added before cooking so that (mekabu ingredients / wakame rice) (mass%) was 1 so that (wakame ingredients / wakame rice) (mass%) was 4. Except for this, wakame rice was obtained in the same manner as in Example 1. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 1.

(Example 3)
As shown in Table 2, the dry wakame raw material (wakame ingredients / wakame rice) (mass%) has a (mechabu ingredients / wakame rice) (mass%) of 0.00. Wakame rice was obtained in the same manner as in Example 1 except that it was added before cooking rice so as to be 4. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 2.

Example 4
The dried mechab raw material was boiled at 90 ° C. for 3 minutes for slimming treatment, and gluconic acid was added to the aqueous solution at the time of boiling to adjust the mechabu pH to 3.5. .1 kg and 0.0125 kg of dried wakame raw material were mixed, hermetically packaged, and subjected to pressure heat sterilization at 121 ° C. for 6 minutes. Rice cooked water using a mixture raw material of water-containing seaweed raw material and adding the raw material of the mixture before cooking so that (amount of ingredients / wakame rice) (mass%) is 2.25 and adjusting the pH to 3.6. Wakame rice made of (ingredients and rice) having a pH of 4.7 was obtained in the same manner as in Example 1 except that the rice was cooked using. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 2.

(Examples 5 and 6)
In Example 5, as shown in Table 2, the dried mekabu raw material (mekabu ingredients / wakame rice) (wakame ingredients / wakame rice) (mass%) was 2 so that the dry wakame ingredients (wakame ingredients / wakame rice) (mass%) was 2. As shown in Table 2, in Example 6, the dry wakame raw material was dried so that the (wakame ingredients / wakame rice) (mass%) was 0.8, as shown in Table 2. Wakame rice was obtained in the same manner as in Example 1 except that the raw material was added before cooking so that (mechanized ingredient amount / seaweed rice) (mass%) was 0.4. The prepared seaweed rice was tested in the same manner as in Example 1 for the taste, texture, texture, color, dispersion of ingredients, mechab shape maintenance, and the state of the ingredients of the seaweed rice by fragmenting the seaweed. A comprehensive evaluation was conducted. The results are shown in Table 2.

(Example 7)
As shown in Table 2, dry wakame raw material and water are hermetically packaged in a heat-resistant plastic bag, and the water-containing wakame raw material and the dried mechab raw material that have been subjected to heat sterilization treatment at 121 ° C. for 6 minutes are preliminarily removed. Boiled at 80 ° C for 5 minutes and added gluconic acid to the aqueous solution at the same time to adjust the pH of the mekabu raw material to 3.0, and the mechabu raw material containing the water excluding the aqueous solution is heat-resistant plastic bag Using water-containing mekabu raw material that was sealed and packaged and heat-treated at 121 ° C. for 6 minutes, so that (wakame ingredients / wakame rice) (mass%) was 2 (mechabu ingredients / Wakame rice) (mass%) was added before cooking rice so as to be 1 and cooked using cooked water adjusted to pH 3.6 (ingredients having a pH of 4.7) in the same manner as in Example 1. Wakame made of wood and rice) To give the rice. The prepared seaweed rice was tested in the same manner as in Example 1 for the taste, texture, texture, color, dispersion of ingredients, mechab shape maintenance, and the state of the ingredients of the seaweed rice by fragmenting the seaweed. A comprehensive evaluation was conducted. The results are shown in Table 2.

(Example 8)
As shown in Table 2, dry wakame raw material and water are sealed in a heat-resistant plastic bag, heat-sterilized at 121 ° C for 6 minutes, water-containing wakame raw material, dried mechabu raw material and water are heat resistant Sealed and packaged in a plastic bag and heat-sterilized at 121 ° C. for 6 minutes, using water-containing mekabu raw material, (wakame ingredients / wakame rice) (mass%) so that (mass%) is 2. It was added in the same manner as in Example 1 except that it was added before cooking rice so that the amount of material / wakame rice) (mass%) was 1 and cooked using cooked water adjusted to pH 3.6. Wakame rice consisting of 1 (ingredients and rice) was obtained. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 2.

Example 9
As shown in Table 2, dry wakame raw material and water are sealed in a heat-resistant plastic bag, heat-sterilized at 121 ° C for 6 minutes, water-containing wakame raw material, dried mechabu raw material and water are heat resistant Sealed and packaged in a plastic bag and heat-sterilized at 121 ° C. for 6 minutes, using water-containing mekabu raw material, (wakame ingredients / wakame rice) (mass%) so that (mass%) is 2. It was added in the same manner as in Example 1 except that it was added before cooking rice so that the mass / wakame rice (mass%) was 1 and cooked using cooked water adjusted to pH 3.1. Wakame rice consisting of 7 (ingredients and rice) was obtained. The prepared seaweed rice was tested in the same manner as in Example 1 for the taste, texture, texture, color, dispersion of ingredients, mechab shape maintenance, and the state of the ingredients of the seaweed rice by fragmenting the seaweed. A comprehensive evaluation was conducted. The results are shown in Table 2.

(Example 10)
As shown in Table 3, the dried mechabu raw material was boiled at 90 ° C. for 3 minutes for the slime-off process, and gluconic acid was added to the aqueous solution at the time of boiling to adjust the pH of the mechabu raw material to 3.0. Mix 1kg of mochab raw material containing moisture and 0.125kg of dried seaweed, seal and wrap, pressurize and heat sterilize for 6 minutes at 121 ° C, and adjust the pH to moisture-containing seaweed raw material and slime treatment Then, from the mixture raw material of the water-containing mechabu raw material adjusted for pH (pH 3.0), the mixture raw material weighed so that (the amount of ingredients / wakame rice) (mass%) is 3 is added before cooking rice, Was obtained in the same manner as in Example 1 except that rice was cooked using cooked water adjusted to 3.6. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

(Example 11)
As shown in Table 3, dry wakame raw material and water are sealed and packaged in a heat-resistant plastic bag, and the water-containing wakame raw material and the dried mechab raw material after the heat sterilization treatment at 121 ° C. for 6 minutes are preliminarily removed. Boiled at 80 ° C for 5 minutes, and added gluconic acid to the aqueous solution at the same time to adjust the pH of the mechabu raw material to 5.0, and the mechabu raw material containing the water excluding the aqueous solution is heat-resistant plastic bag Using water-containing mekabu raw material that was sealed and packaged and heat-treated at 121 ° C. for 6 minutes, so that (wakame ingredients / wakame rice) (mass%) was 2 (mechabu ingredients / Wakame rice) (mass%) was adjusted to pH 4.9 in the same manner as in Example 1 except that it was added before cooking rice and cooked using cooked water adjusted to pH 3.6. Of (ingredients and rice) To give the turtle rice. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

(Example 12)
As shown in Table 3, dry wakame raw material and water are sealed in a heat-resistant plastic bag, heat-sterilized at 121 ° C for 6 minutes, water-containing wakame raw material, dried mekabu raw material and water are heat resistant Using mechabu raw material containing moisture sealed and packaged in a plastic bag and heat-sterilized at 121 ° C for 6 minutes, (mekabu ingredients / wakame rice) (mass%) so that (mass%) is 2. The amount was 5% in the same manner as in Example 1 except that rice was added using rice cooking water that was added before cooking and adjusted to pH 3.6 so that the amount (wakame rice) (mass%) was 2.5. Wakame rice composed of 3 (ingredients and rice) was obtained. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

(Example 13)
As shown in Table 3, the dried wakame raw material and the dried mekabu raw material were boiled at 90 ° C. for 3 minutes for the slime-off treatment, and gluconic acid was added to the aqueous solution at the same time to boil the pH of the mechabu raw material to 4. Using the water-containing mechabu raw material adjusted to 0, (mekabu ingredients / wakame rice) (mass%) is (mechabu ingredients / wakame rice) (mass%) 1. Wakame made of (ingredients and rice) having a pH of 4.7 in the same manner as in Example 1 except that it was added before cooking rice and cooked using cooked water adjusted to pH 3.6. I got rice. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

(Example 14)
As shown in Table 3, the dried mechabu raw material was boiled at 90 ° C. for 3 minutes for the slime-off treatment, and gluconic acid was added to the aqueous solution when boiled at the same time to adjust the mechabu pH to 3.0. 0.6kg of mechabu raw material containing selenium and 0.04kg of dried seaweed were mixed, hermetically sealed, and subjected to pressure and heat sterilization at 121 ° C for 6 minutes. Then, from the mixture raw material of the water-containing mechabu which has been pH-adjusted (pH 3.0), the mixture raw material weighed so that (the amount of ingredients / wacame rice) (mass%) is 1 is added before cooking rice, and the pH is adjusted. Wakame rice made of (ingredients and rice) having a pH of 4.6 was obtained in the same manner as in Example 1 except that the rice cooked with water adjusted to 3.6 was used. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients And conducted a comprehensive evaluation. The results are shown in Table 3.

(Example 15)
As shown in Table 3, dry wakame raw material and water are sealed and packaged in a heat-resistant plastic bag, and the water-containing wakame raw material and the dried mechab raw material after the heat sterilization treatment at 121 ° C. for 6 minutes are preliminarily removed. Boiled at 80 ° C for 5 minutes and added gluconic acid to the aqueous solution at the same time to adjust the pH of the mechab raw material to 3.5, and the water containing mechab raw material excluding the aqueous solution was used as a heat-resistant plastic bag. In a sealed package, heat-sterilized at 121 ° C. for 6 minutes and using water-containing mechabu raw material, (wakame ingredients / wakame rice) (mass%) to be (mechabu ingredients / Wakame rice) (mass%) was added before cooking rice so that it would be 1, and cooked using cooked water adjusted to pH 3.0, and the pH of 4.4 Waka made of wood and rice) To give the rice. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

(Example 16)
As shown in Table 3, dry wakame raw material and water are sealed and packaged in a heat-resistant plastic bag, and the water-containing wakame raw material and the dried mechab raw material after the heat sterilization treatment at 121 ° C. for 6 minutes are preliminarily removed. Boiled at 80 ° C for 5 minutes and added gluconic acid to the aqueous solution at the same time to adjust the pH of the mechab raw material to 3.5, and the water containing mechab raw material excluding the aqueous solution was used as a heat-resistant plastic bag. (Seaweed ingredients / wakame rice) (mass%) so that (mass%) is 0.1 (seaweed ingredient amount / wakame rice) Amount of wakame rice) (mass%) was added before cooking so that the mass ratio was 0.05, and cooked using cooked water adjusted to pH 3.0, in the same manner as in Example 1, pH 4. 2 (ingredients and rice) To obtain a seaweed rice made. In the same manner as in Example 1, the prepared seaweed rice was tasted, textured, textured, color, ingredients dispersed, mechabu ingredient shape maintained, and the state of the ingredients of the seaweed rice by fragmenting the seaweed ingredients A comprehensive evaluation was conducted. The results are shown in Table 3.

From Tables 1 to 3, the wakame rice in the container of the present invention does not maintain the shape of the wakame raw material, and the wakame ingredients become small pieces and are dispersed in the rice, but the mekabu raw material does not become a small piece, Because it is a mechabu ingredient that maintains its shape, it has excellent characteristics such as having a texture and texture that are unique to wakame, as well as having an excellent feel due to the presence of the mechabu ingredient that maintains the shape of the mechabu ingredient. It is understood that it can be distributed at normal temperature because it is filled and sealed in a container.
On the other hand, it can be seen from Table 1 that the wakame rice of the comparative example is generally inferior and cannot be commercialized.

The wakame rice in the container of the present invention does not maintain the shape of the wakame raw material and the wakame ingredients are dispersed in small pieces, but the mekabu raw material does not become a small piece and the shape of the mechabu raw material is maintained, so it seems to be wakame It has a remarkable effect that it has excellent taste and texture, and has excellent characteristics such as having excellent ingredients, and is packed and sealed in a container so that it can be distributed at room temperature and is excellent,
According to the manufacturing method of the present invention, the remarkable effect that the containerized seaweed rice of the present invention can be easily and efficiently produced economically is obtained, and thus the industrial utility value is very large.

1 Normal temperature distribution wakame rice 2 Container 3 Cooked wakame rice 31 Rice body (rice)
32 Wakame ingredients 33 Mechabu ingredients

Claims (9)

Wakame rice that is uniformly mixed with ingredients consisting of mekabu ingredients and seaweed ingredients as an essential ingredient,
Mechabu ingredients that are maintained after cooking (the moisture-containing mechabu raw material and / or dried mechabu raw material) before cooking are mixed, and before cooking (water-containing wakame raw material and / or dried wakame raw material) Wakame rice in a container is characterized in that the shape of the wakame rice, which is not maintained after cooking, is mixed with the seaweed ingredients dispersed in small pieces, is packed and sealed in a container and can be distributed at room temperature.   The number of seaweed ingredients and mechabu ingredients on the surface of the seaweed rice that can be counted visually by opening the seafood rice in the container and the seaweed ingredients on the bottom of the seaweed rice by inverting the container And the number (B) of mechabu ingredients is measured, and the ingredient dispersion degree (D) calculated using the equation (1) D = T / (T + B) × 100 (%) is 30 to 70%. The wakame rice in a container according to claim 1. The mass ratio of (mechabu ingredients total amount / wakame ingredients total amount) and (total amount of ingredients / wakame rice total amount) mass% in the wakame rice are in the following ranges. Wakame rice in a container as described.
(Mechabu ingredients total amount / Wakame ingredients total amount) Mass ratio: 0.2-2
(Total amount of ingredients / wakame rice total amount) Mass%: 0.5-5   Wakame rice contains a predetermined amount of at least one selected from glucono delta lactone, edible organic acid or salt thereof, or a mixture thereof, and the pH of ingredients and rice comprising the mechabu ingredient and wakame ingredient It is adjusted to 4.0-5.0, The wakame rice in a container of any one of Claims 1-3 characterized by the above-mentioned.   Any one of claims 1 to 4, wherein (moisture-containing mechabu raw material and / or dry mekabu raw material) and / or (water-containing wakame raw material and / or dry wakame raw material) are heat-treated in advance. Wakame rice in a container according to item. After washing the polished rice, immerse it in immersion water, then remove it from the immersion water, and with the cooking water just before cooking rice, or after washing the polished rice, immerse it in the immersion water, and use this immersion water as cooking water (moisture content) Containing mechabu raw material and / or dried mekabu raw material) and (moisture-containing wakame raw material and / or dried wakame raw material), or (water-containing mekabu raw material and / or dry mekabu raw material) and (water-containing wakame raw material and / or A process of producing a wakame rice in which ingredients made of mechabu ingredients and wakame ingredients are uniformly mixed as essential ingredients,
The method for producing wakame rice in a container according to claim 1, further comprising a step of filling and sealing the wakame rice in a container. The container according to claim 6, wherein the raw material is added and cooked so that the total amount of the ingredients consisting of the mechabu ingredient and the seaweed ingredient is the following mass% with respect to the total amount of seaweed rice. How to make wakame rice.
(Total amount of ingredients / wakame rice total amount) Mass%: 0.5-5   Claims characterized in that (heat-containing mechabu raw material and / or dry mekabu raw material) and / or (moisture-containing wakame raw material and / or dry wakame raw material) are preheated in the presence of water. The manufacturing method of the wakame rice in a container of Claim 6 or Claim 7.   The method for producing seaweed rice in a container according to claim 8, wherein a water-containing mechabu raw material that has been subjected to a slimming process is used before the heat treatment.

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