JP5916803B2 - Aseptic rice - Google Patents

Description

  The present invention relates to aseptic cooked rice. More specifically, it is superior in texture, taste, flavor and nutrition compared to conventional aseptic cooked rice, and is eaten as it is without being heated for several months after production. It relates to aseptic cooked rice.

  Conventionally, foods that can be stored for a long period of time at room temperature, known as sterile cooked rice, are known. Here, such a sterile cooked rice has a problem that the taste and flavor are inferior compared to cooked rice cooked by normal cooking, and to cope with these problems, for example, as shown in Patent Documents 1 to 3 Various methods for producing aseptic cooked rice have been developed.

Japanese Patent No. 2789752 Japanese Patent No. 3294540 Japanese Patent No. 3281609

  However, since all the rice used in the method for producing aseptic rice described in Patent Documents 1 to 3 is polished rice that has been subjected to general milling, even in aseptic rice produced by the production method. Compared to cooked rice cooked by ordinary cooked rice, there was a disadvantage that it was still inferior in terms of taste and flavor.

  In addition, as described in Patent Documents 1 to 3, most of the inventions related to aseptic cooked rice are related to the production method, and from the viewpoint of the rice to be used, there have been almost no studies on improving the taste and flavor. It was.

  In addition, aseptic cooked rice that can be stored at room temperature for a long time is often handled as emergency food or preserved food. Since it is solidified, it has the disadvantage of being able to eat raw rice no matter how much it is in an emergency. Therefore, in an emergency, it is indispensable to eat anyway to satisfy hunger even if it is not so delicious, but it is difficult to secure heating means even if it is prepared as an emergency food or a preserved food However, conventional sterile cooked rice has a drawback that it does not serve as an emergency food or a preserved food. This disadvantage is the role of emergency food in the event of a disaster where it is difficult to secure the power supply and heating means for heating such as the Great Hanshin Earthquake and the Great East Japan Earthquake, which are required to be used as emergency food. As a result of having fulfilled almost no, it became more close-up.

  Therefore, as a result of intensive studies from the viewpoint of rice used for aseptic cooked rice rather than a method for producing aseptic cooked rice, the present inventor made a conventional cooked rice using rice with a sub paste powder layer left on the outer surface. It has been found that the disadvantages of aseptic cooked rice can be solved.

  That is, the present invention has been made in view of the above-described conventional problems, and is superior in texture, taste, flavor and nutrition compared to conventional sterile cooked rice, and heated for several months after production. The purpose of the present invention is to provide sterile cooked rice that can be eaten as it is.

To achieve the above object, when sterile cooked rice according to claim 1 of the present invention, that a sterile rice consisting of rice rice leaving a Anori powder layer on the outer surface, and opened at room temperature without reheating The tensipresser MyBoy2 system (manufactured by Taketomo Electric Co., Ltd.) has a hardness of 57.56 to 74.23 even two months after manufacture.

  The sterile cooked rice according to claim 2 of the present invention is characterized in that the yellowness in the measurement by the spectroscopic colorimeter SE-2000 is 8.9 to 15.0.

  The sterile cooked rice according to claim 3 of the present invention is characterized in that the moisture content measured by the MX-50 type moisture meter is 63.5% to 71.3%.

  The rice used for the sterile cooked rice of the present invention needs to be a rice in which the outer surface of the rice grain is removed and the sub-powder powder layer is left on the outer surface. By using rice having such characteristics, it is possible to obtain aseptic cooked rice having extremely excellent taste, flavor and nutrition. In addition, the rice used for this invention can also use what wash | cleaned the above-mentioned rice.

  In addition, when finished with the rice having such characteristics, aseptic rice cooked sealed in a container, the moisture content can be kept high as will be described later, and time has passed compared to the conventional rice. The effect of being able to eat as it is afterwards can be expressed.

Here, this sub-glue powder layer contains abundant enzymes, and when such a part is cooked, it absorbs sufficient water so that healthy sugars such as oligosaccharides that become sweet and umami components from the starch layer Is generated. Furthermore, a lot of scutellum remains in rice where the subpaste powder layer remains, but this scutellum is rich in vitamin B1 and vitamin E. Specifically, the rice used for the sterile cooked rice of the present invention has a healthy sugar content several times or several tens of times higher than that of normal polished rice, and has vitamin B1 and vitamin E. About 1.5 to 2 times included.
Therefore, when the sterilized cooked rice of the present invention is heated and eaten, the texture, taste, flavor and nutrition due to sweetness and umami can be significantly higher than those of conventional sterilized cooked rice. Furthermore, when compared with the cooked rice cooked by ordinary cooked rice by ordinary cooked rice, it has a higher texture than ordinary cooked rice while having an excellent texture, taste and flavor.

  In addition, as for the degree that the sub-glue layer on the outer surface of the rice grains remains (the state where the outer surface cocoon layer has been removed), the degree is free as long as the effect of the present invention is expressed, Since the residual degree of the slightly pasty powdery subpaste powder layer is revealed by the yellowness after cooking, it is preferable to refine so that the yellowness after cooking becomes a predetermined numerical value. Specifically, as will be described later, if the degree of yellowing when the rice is cooked is 8.9 to 15.0, the sub-paste powder layer remains appropriately on the outer surface of the rice grain.

  In addition, about the method of leaving a subpaste powder layer on the outer surface of a rice grain while removing the koji layer at the time of rice milling, a rice milling method developed by the present inventors (JP 2006-314901, JP 2006-271366, JP And the rice milling method, the pressure equalizing rice milling method or the psychic rice milling method) disclosed in JP-A No. 2006-271229. Specifically, rice milling is performed with a substantially equal load using a blast friction type rice milling machine in which the inner surface of the milling cylinder in the rice milling machine is almost smooth and the rotational speed of the milling roll is 900 rpm or more. Examples thereof include a method and a method in which two or more thirds of the whole rice milling process is performed with the above-described blast friction type rice mill. And by milling by such a rice milling method, it is possible to produce rice that is not on the outer surface of general milled rice and has a slightly light yellowish subglue powder layer remaining on the outer surface. . In this case, the yield of the milled rice is increased by the amount of the sub-glue powder layer remaining.

And it should be noted that when cooking rice with sterile powder layer on the outer surface of the grain of rice used in the present invention, the amount of water for the rice is much larger than that of normal polished rice. It is a point that can be done. Thus, even if the amount of water with respect to the rice is increased, the sterile cooked rice of the present invention is not only harmful, but is finished into a very delicious cooked rice.
Because the sub-powder powder layer absorbs a great deal of water, even if the amount of water to the rice is much larger than usual, it does not become so-called vicious rice, but it is a solid rice grain but inside the normal rice grain. This is because it can contain a lot of water. Moreover, since the healthy sugar increases by the action of the enzyme in the sub-paste powder layer, it not only cooks to delicious rice with extremely sweet and umami, but also has the effect of delaying the deterioration of α starch, that is, solidification (β conversion) It can be expressed. Furthermore, it is possible to keep the hardness that can be eaten even if not heated as described later for a long period of time, and aseptic rice that can be eaten as it is without being heated for several months after production. It can be made.
For that purpose, it is preferable that the water content of the cooked rice is adjusted to a water content that is finished to 63.5% to 71.3%. If it is less than that, it will solidify quickly, and if it is too much, it may become vicious. The reason why the amount of water cannot be expressed by the amount of water added during cooking is because the rate of disappearance as steam during cooking is different depending on the rice cooking means and the amount of cooking. Therefore, it is important to adjust the water content so that the water content of the cooked rice becomes the above-mentioned rate, so that the amount of water added is much higher than that of conventional sterile cooked rice. Is possible.

By the way, rice, rice bran, and the like are foods that are changed from crystalline β starch to amorphous α starch by heating the rice with water. However, those soft and viscous foods that have been gelatinized by heating return to β starch again over time in a short period of time, solidify into so-called polo polo or ticks, and if heated and not alphalized again, as it is In general, it becomes unfit for food.
By the way, those starchy foods that are pregelatinized are remarkably quickly solidified by β formation when the moisture content is lower than 60%, and conversely, when the water content is higher than 60%, it is difficult to solidify. Moreover, the higher the value, the slower the solidification. Therefore, the higher the moisture content of the cooked rice, the longer the pregelatinized state can be maintained. Therefore, if the characteristics of the pregelatinized starch are known, the production of aseptic rice can be carried out at the time of cooking. It can be said that the water content should be increased as much as possible by increasing the amount of water.
However, the moisture content of conventional aseptic cooked rice is 58% to 62% as measured with an MX-50 moisture meter (manufactured by A & D Co., Ltd.). The reason for this is that if the moisture content is further increased, so-called vicha-bachi rice is produced, so that a higher moisture content cannot be achieved. As described above, since the conventional sterile cooked rice has a low water content from the beginning, it becomes β in a short period of time, and thus solidifies into Polo Polo.

However, since the aseptic cooked rice of the present invention is produced using rice with a sub-powder powder layer having an extremely high water absorption rate on the outer surface, even if the water content during cooking is very high, it does not become vicious rice. Specifically, even if the water content becomes a high water content of around 70%, it does not become vicious rice. As a result, it is possible to maintain the state of α-formation without solidifying even in a period of time after the product is commercialized, and usually returning to β-starch again.
Even if it is further solidified, it is much more delicious than conventional cooked cooked rice by heating for about 2 minutes. It is well known that, as can be seen from the example of koji, when the solidified product is alphatized by heating, the lower the hardness of the solidified product, the better the taste, and the higher the hardness, the worse the taste. Because it is the same. Therefore, it is difficult to solidify, and even when solidified, the aseptic cooked rice of the present invention having a low hardness is more delicious than conventional aseptic cooked rice when heated. Moreover, in the present invention, since the sub-paste powder layer remains on the surface of the rice grain in the raw rice before cooking, the sweetness component by the sub-paste powder layer, the good taste by the umami component is added, and it is even more delicious. As a result, it is possible to produce aseptic cooked rice with excellent nutrients and storage stability.

  In addition, in producing aseptic cooked rice of the present invention, it is preferable to immerse the rice used in the present invention in water for a predetermined time before cooking. About immersion time, it can determine suitably according to the rice to be used, the temperature at the time of manufacture, humidity, etc.

  In addition, about other methods, conditions, etc., each method and each condition of the well-known normal rice cooking method and the manufacturing method of aseptic rice can be used. And the cooked rice cooked by said method and conditions will be packaged etc. by the well-known method of manufacturing aseptic cooked rice, and will be set as aseptic cooked rice.

Furthermore, the cooked rice cooked by the above has a different physical property from cooked rice cooked with normal polished rice because of the presence of a sub-paste powder layer on the outer surface. Among various physical properties, yellowness, moisture content It is preferable to use sterile cooked rice having the following physical properties in terms of hardness and the like.
First, about the yellowness after cooking rice, it is preferable that the yellowness in the measurement of the spectroscopic color meter SE-2000 (manufactured by Nippon Denshoku Co., Ltd.) is 8.9 to 15.0. More preferably around 13.0.
Next, the moisture content of the cooked rice is preferably 63.5% to 71.3% with an MX-50 type moisture meter (manufactured by A & D Co., Ltd.). More preferably, it is 4% to 69.0%. There is such a width because there are differences depending on the taste of rice and the variety of rice. In short, the above-mentioned width should be set to a moisture content that suits the taste.
Note that the yellowness and water content hardly change over time if the sterile cooked rice is normal.
Finally, regarding the hardness of cooked rice (without reheating), the hardness at room temperature as measured by the Tensipressor MyBoy2 system (manufactured by Taketomo Electric Co., Ltd.) is 75 or less even after 2 months of manufacture as sterile cooked rice. Preferably there is.

  According to the sterile cooked rice according to the present invention, it is characterized by being produced using rice with the sub-paste powder layer remaining on the outer surface, so that when heated, the texture, taste, flavor and nutrition are higher than conventional sterile cooked rice Aseptic rice can be provided. In addition, since the sub-powder powder layer absorbs a great deal of water, the amount of water added to the rice can be increased, and as a result, it can be eaten as it is without being heated for several months after production. Aseptic rice can be provided. Even with the same amount of rice, in the case of the present invention, since the amount of rice is small, it becomes a diet. In addition, in recent years when price competition is fierce, the yield rate at the time of rice polishing and the rate of increase in cooking have been greatly improved compared to the conventional one, which has also greatly reduced costs.

  Next, specific effects of the present invention will be described in detail by comparing Examples and Comparative Examples. The embodiment described below is merely an example embodying the present invention, and does not limit the technical scope of the present invention.

Example 1
First, using the rice milling method “DCM75 type (manufactured by Toyo Seiki Seisakusho Co., Ltd.)” as a raw material for the brown rice of 2011 Koshihikari produced in Nagano Prefecture, which is the raw material, the subglue powder layer remains on the outer surface by the rice milling method described above. Then, it was immediately washed with a BG washing machine BG-3000 (manufactured by Toyo Rice Mill Co., Ltd.).
Next, after further washing, after immersing for 2 hours, the container was filled with an appropriate amount of water in a sterile room, cooked, and packaged in a sterile state to prepare sterile cooked rice of Example 1. When the cooked cooked rice is measured with an SE-2000 spectroscopic colorimeter (manufactured by Nippon Denshoku Industries Co., Ltd.) without heating, the yellowness is 15.0, and the moisture content is MX-50 type moisture meter (A And it was 71.3%.

(Examples 2 to 4)
Other than changing the koji accuracy and changing the yellowness after cooking rice as shown in Table 1, and washing the rice without further washing, and changing the water content to the moisture content shown in Table 1 Produced the sterile cooked rice of Examples 2 to 4 in the same manner as in Example 1.

(Comparative Examples 1-2)
A comparatively expensive commercially available sterilized cooked rice (manufactured using polished rice having no sub-paste flour layer on the outer surface) is set as Comparative Example 1, and the same refined rice that is normally polished from the same brown rice as in Examples 1 to 4 is used. A freshly cooked rice prepared by normally cooking white rice was used as Comparative Example 2.

  And as for the aseptic cooked rice of Examples 1-4 and the comparative example 1, all are stored for two months after manufacture at normal temperature, and the comparative example 2 measured each yellowness, moisture content, and hardness in the freshly cooked state as follows. Measured with a vessel. Moreover, the following sensory evaluation was performed about the food texture, the taste, and the flavor.

(Yellowness)
It measured with the Nippon Denshoku Industries Co., Ltd. SE-2000 type | mold spectral color meter.

(Moisture content)
It measured with the MX-50 type | mold moisture meter by A & D Co., Ltd.

(hardness)
The measurement was carried out at room temperature without heating with a Tentopressor MyBoy2 system manufactured by Taketomo Electric Co., Ltd.

(sensory evaluation)
About sensory evaluation, when eating the aseptic cooked rice of Examples 1 to 4 and Comparative Example 1 as they are without being heated and when they were eaten while being heated in a 600 w microwave oven for 2.5 minutes, Taste and flavor were evaluated by seven testers who were familiar with the taste of rice. Specifically, the condition of heating for 2.5 minutes in a 600w microwave oven is evaluated on a five-point scale (1: bad, 2: somewhat bad, 3: normal, 4: slightly good, 5 good). Evaluation was made by calculating the average score of 7 people (the number of digits after the decimal point was deleted), and those not heated were evaluated based on the impression of the tester because the score evaluation was difficult. In addition, about the comparative example 2 of freshly cooked rice, said sensory evaluation was performed in the state as it is.

The results are listed in Table 1.

(Evaluation results)
Aseptic rice in Examples 1 to 4 from Table 1 has a high water content, it retains a soft state (hardness: 75 or less) even two months after production, and can be eaten as it is. I found out. Moreover, the aseptic cooked rice of Examples 1-4 showed the texture, taste, and flavor superior to the aseptic cooked rice of Comparative Example 1 even when heated as shown in Table 1. Furthermore, even when compared with the cooked rice of Comparative Example 2 that was cooked normally, it showed rather excellent texture, taste and flavor. In particular, Example 3 and Example 4 were prominent.
On the other hand, in Comparative Example 1, the time has not passed so much as sterile cooked rice, the hardness is already 137.06 in the state after two months after manufacture, and it seems to eat raw rice as it is. Then I could not eat. Even if there is nothing else to eat, it can be eaten because the hardness is limited to 75. Therefore, it is presumed that the aseptic cooked rice of Comparative Example 1 having a hardness of 137 or more already had a hardness exceeding 75 at the time when the latter half of the month passed.

  From the above results, the aseptic cooked rice of the present invention is superior in texture, taste, flavor, and nutrition compared to conventional aseptic cooked rice, and it remains as it is without being heated for several months after production. It was found that the food can be eaten while developing the characteristics.

  The present invention is superior in texture, taste, flavor and nutrition compared to conventional sterile cooked rice, and eats while maintaining the above characteristics as it is without heating for several months after production. Can be used for aseptic cooked rice.

Claims (3)

A sterile rice consisting of rice rice leaving a Anori powder layer on the outer surface,
Hardness measured by Tenshipressor MyBoy2 system (manufactured by Taketomo Electric Co., Ltd.) when opened at room temperature without reheating,
Sterile cooked rice characterized in that it is 57.56 to 74.23 even two months after production.
Sterile cooked rice according to claim 1, wherein the yellowness in the measurement by the spectroscopic colorimeter SE-2000 is 8.9 to 15.0.
The sterilized cooked rice according to claim 1 or 2, wherein the moisture content measured by an MX-50 type moisture meter is 63.5% to 71.3%.