JP5952696B2 - Brown rice processed food for microwave oven - Google Patents

Description

  The present invention relates to a brown rice processed food that is cooked using a microwave oven. More specifically, the present invention relates to a processed brown rice food that can contain a certain ratio of pressed wheat and can reduce moisture when the microwave oven is overheated.

  Cooking rice is a time-consuming cooking method, so a method that can easily cook rice has been desired. Thus, a half-cooked cooked rice food that can be eaten only by heating in a microwave oven has been developed and is now widely used. Among them, white rice and the like that do not use any cooking oils and fats are not suitable for frozen foods and are usually commercialized in the form of retort foods. In the retort processing of milled rice, the surface of the rice grain melts and becomes paste-like, but the hard part of the texture remains, and the rice grain itself collapses and becomes wrinkled Since there is a problem that it is difficult to obtain a texture (graininess) like ordinary cooked rice, various measures have been proposed for these problems. For example, using a heat-resistant sealed pouch, a method of covering the void amount and retort treatment conditions in the pouch (Patent Document 1), a method of blending a small amount of mannan (Patent Document 2), and a thickening material are blended. Method (Patent Document 3), Method of blending specific phosphate ester compound (Patent Document 4), Method of blending substitution type processed starch (Patent Document 5), Replacing part with Indica rice instead of natural rice Examples thereof include a method (Patent Document 6), a method of devising a manufacturing process (Patent Document 7), and the like.

  On the other hand, an increasing number of people eat brown rice instead of polished rice. Since brown rice contains many koji components that are significantly different in composition from the endosperm component that is the main component of polished rice, the above-mentioned problems are likely to appear remarkably. For this reason, the conventional method described above does not provide a sufficiently satisfactory solution, and an early solution is desired.

Japanese Patent Laid-Open No. 9-149766 Japanese Patent Laid-Open No. 9-084535 JP-A-9-047239 JP-A-8-1331099 JP 2012-065645 A JP-A-8-070799 JP 2006-050009 A

  This invention makes it a subject to provide the brown rice processed food which is hard to feel paste-like food texture at the time of ingestion, the graininess peculiar to brown rice remains, and deliciousness, such as sweetness peculiar to brown rice, remained.

  As a result of intensive studies in view of such circumstances, the inventors of the present application mixed push barley with brown rice at a certain ratio, and gradually reduced the moisture in the brown rice processed food when overheated in a microwave oven at the time of ingestion. It is difficult to feel the texture of rice cake-like (paste-like) and rice cake-like foods, and it is possible to provide a processed brown rice product that not only retains the graininess unique to brown rice, but also retains the sweetness that is typical of brown rice. The headline and the present invention were completed.

That is, this invention provides the foodstuff of the following item 1 especially.
Item 1.
Brown rice mixture in which brown rice and pressed wheat are mixed in a mass ratio (dry state) of 7: 3 to 5: 5 in a retort container equipped with a mechanism that automatically vents steam when the pressure inside the pouch exceeds 1 atm. A brown rice processed food filled with a composition containing 35 to 45% by mass (dry state) and 55 to 65% by mass of water.
Item 2.
Item 2. The brown rice processed food according to Item 1, wherein the blending ratio of brown rice (dry state) and pressed wheat (dry state) to water is 100: 150 to 100: 165.

  The present invention makes it possible to provide a brown rice processed food that can be eaten easily and deliciously for brown rice that is time-consuming to cook.

  The brown rice used in the present invention is obtained by removing rice husks from rice straw in a threshing process. Generally, brown rice is a central structure composed of endosperm that is a component of polished rice that is generally eaten. In the present invention, brown rice having the above-mentioned structure is used in the present invention, and a portion of the rice cake is left while leaving as much germ as possible. So-called “split rice” (eg, 3 minced rice, 5 minced rice, 7 minced rice) can be used. The variety of brown rice is not particularly limited. For example, giant embryo rice, Koshihikari, Hitomebore, Hinohikari, Akitakomachi, Haenuki, Kinuhikari, Kirara 397, Nanatsutsubo, Tsugaru Romantic, Hoshino Yume, Shigura, Aichi no Kaori, Autumn Poetry, Akimari, Akiraman, Akebono, Asahi, Asahi's Dream, Ikuhikari, Iwatekko, Ippetsu, Kinusume, Koshibuki, Gorpicari, Aya no Kagayaki, Saboshi, Sasanishiki, Chiyoniki, Tsukuba SD1, Tsuyahime, Tentaka, Nakasei Shinsen Hikari, Nikomaru, Nipponbare, Hatsushima, Hanaechizen, Fusao-Moto, Fusako-Gane, Fukumiko, Namamusume, Milky Queen, Mutsuhomare, Menkoina, Forest Bear, Yukinko Dance, Yume Shizuku, Dream It is possible to use brown rice such as horsetail, dream abalone, dream hitachi, dream dream, yume mizuho, etc. That. Brown rice (grain) in a dry state contains about 15.5% water (Japanese Food Standard Ingredients Table 2010: Grain / Kame / [paddy rice grain] / brown rice). Brown rice in a dry state also means brown rice in a state containing 15.5% of the moisture described in the above ingredient table. In addition, so-called “germinated brown rice” obtained by germinating the brown rice can also be used. Germinated brown rice also has a moisture content of about 15.5% in the dried product. Furthermore, a raw material obtained by previously immersing and swelling the brown rice or germinated brown rice can also be used. In addition, about the method of germination of the said threshing, polished rice, and brown rice, it performs using a well-known method.

  The pressed wheat used in the present invention is obtained by processing a barley of a gramineous plant. The kind of barley is not specifically limited, For example, a 2-row barley, a 4-row barley, a 6-row barley, and a bare barley can be used. Of these, 6-barley and bare barley are preferred. The pressed barley is “removing the barley husks, then removing the paste layer (rice cake), and then scouring the wheat. After steaming the barley, smooth the barley grains using a roller, etc. Crushing and drying. " In addition, “pressed barley” as used in the present application also includes so-called “white barley” produced by “making a cut in black streaks of barley that has been polished before steaming” in the above production process. Furthermore, although the germ of the pressed barley is often removed, the pressed barley with the germ remaining can also be used. The dried oats in dry state contain about 14% water (Japanese Food Standard Ingredients Table 2010: Cereals / Omugi / Oshigi), but the dried oats described in the claims are also described in the above ingredient table. It means pressed oats containing 14% of water.

  The retort pouch used in the present invention has a function of intermittently ejecting water vapor or the like inside when the pressure inside the pouch becomes 1 atm or more. With this function, while heating in the microwave oven, the pressure inside the pouch is changed within a certain range of 1 atm or more, and the amount of water present in the encapsulated composition is removed little by little to eject water vapor. It becomes possible. These two effects make it possible to steam brown rice that is difficult to cook to a state without a feeling of residual core without gelatinization or hatching. As a pouch structure having a function of reducing the internal pressure by releasing the gas inside the pouch to the outside in order to prevent the retort pouch from being ruptured by heating, for example, JP 2008-302982, JP 2008-297015, JP 2008-143550, JP 2007-284118, JP 2003-182780, and the like have been proposed. By utilizing these techniques, the retort pouch used in the present invention can be obtained. Although it does not specifically limit, when processing at 500 W recommended as a heating condition of a general microwave oven for retort pouches, the amount of water in the processed brown rice after 3 minutes of heat treatment is the processed brown rice before heating A retort pouch having a specification that decreases by 11 to 17% by mass relative to the total amount is preferable, and a retort pouch having a specification that decreases by 12 to 16% by mass is more preferable. If it is less than 11%, it tends to be cocoon-like (paste-like) or cocoon-like, and conversely, if it is less than 17%, it may become a hard cocoon-like or the graininess of brown rice may be felt strongly. It is not preferable.

  In the brown rice processed food of the present invention, brown rice and pressed wheat are mixed at a ratio of 7: 3 to 5: 5 in terms of dry mass. Preferably it is 7: 3 to 6: 4. Water mix | blends 150-165 mass parts with respect to 100 mass parts of dry mass of the said mixture. This ratio is preferably 150 to 164 parts by mass, more preferably 152 to 158 parts by mass. In addition, if the water distribution in brown rice is not uniform during retort processing, there is a risk that changes such as pregelatinization of starch grains in brown rice may not occur uniformly, so brown rice is swollen with water in advance and dried there. It is preferable to add the pressed barley in the state and the remaining water and enclose it in the retort pouch. If the blended ratio of brown rice is high, the rice grains in the processed processed rice products after heating in the microwave oven are difficult to separate, and it is not preferable because it tends to give a feeling of tingling or a feeling of glue. Not only is the flavor and texture lost, but the adhesiveness between the rice grains decreases, so it tends to be difficult to eat with chopsticks or the like. If the water is less than 150 with respect to 100 parts by mass of the dry mass of the mixture of brown rice and pressed barley, there is a case where the finish is crisp, and conversely if it is more than 165, there is a possibility that it becomes paste-like or candy-like, which is not preferable. .

    The brown rice processed food of the present invention may further contain other components in addition to the above compound as long as it is about 5% by mass or less. For example, grains other than brown rice and barley, fats and oils, sweeteners, antioxidants, coloring agents, seasonings, vitamins, minerals, conventionally known food additives such as thickening polysaccharides, etc. are added to conventional foods. Other ingredients (including food additives and other foods). In particular, it is preferable to add a small amount (1% by mass or less) of liquid oil because it can be expected to suppress the hatching and pasting phenomenon of the brown rice processed food after being heated in a microwave oven.

  Hereinafter, the present invention will be specifically described, but the present invention is not limited to the following examples. In the following, “%” means “mass%” unless otherwise specified.

Blended ratio of brown rice and pressed wheat Brown rice processed by blending 40% by mass of “mixture of brown rice and pressed wheat (both dry)” obtained by mixing brown rice and pressed wheat at the ratio shown in Table 1 and 60% by mass of water In food, after retorting at 125 ° C. ± 2 ° C. for 12 minutes, it was cooled to room temperature, and then heated in a microwave oven at 500 W for 3 minutes. Here, brown rice is Akita-machi from Akita (manufactured by Yamatane Co., Ltd.), pressed barley is domestic barley (manufactured by Miehaku Kogyo Co., Ltd.), and retort pouch is plain pouch GL for food (Toppan Printing Co., Ltd.) Used). The evaluation was performed by tasting by six specialist panels, and the texture and deliciousness were rated according to the following five levels. The score was averaged and the overall rating was determined according to the following criteria. The evaluation results are shown in Table 1.

Evaluation points by tasting 1: Very bad / not at all delicious 2: Bad / somewhat not delicious 3: Normal / ordinary taste 4: Good / somewhat delicious 5: Very good / very delicious

Overall evaluation ◎: Both texture and taste average evaluation points are 4.50 or more ○: Both texture and taste average evaluation points are 4.00 or more
And at least one of them is less than 4.50 ×: Other than the above

  As shown in Table 1, it was found that when the blending ratio of brown rice and pressed barley in a dry state was 7: 3 to 5: 5, both the texture and the taste were good.

Blending ratio of brown rice / pressed barley and water Brown rice and barley used the same as those described above, Amaranthus manufactured by Tansho Co., Ltd., and rice oil manufactured by Sanwa Yushi Co., Ltd. were used. First, 28 parts by mass of water was added to 100 parts by mass of brown rice, and left for 24 hours at 20 ° C. to germinate the brown rice to prepare germinated brown rice. Next, the brown rice processed food was prepared according to the blending ratio shown in Table 2. The used pouch packaging material, retort and microwave oven were processed under the conditions described in [0015]. The evaluation was performed by tasting by five specialist panels, and a score was given for the texture and deliciousness. As for the score, an average value was obtained, and a comprehensive evaluation was obtained. The criteria described in [0015] were used for the scores and the overall evaluation criteria. The results are shown in Table 2.

  As shown in Table 2, the mass ratio of the blended amount of dried brown rice, pressed wheat (A) and water (B) is found to be extremely excellent in the range of A: B = 100: 155 to 100: 162. It was.

  In the composition of Example 1 shown in Table 2, the heating conditions of the microwave oven were 500 W for 2 minutes, 3 minutes, and 4 minutes. As a result, a very good texture was obtained in the 3-minute treatment, but 2 minutes showed cocoon to cocoon-like properties, and the 4-minute treatment was not preferable because an overall hard texture was obtained. In addition, the water content in the brown rice composition after the treatment in the 3-minute treatment was reduced by about 13% compared to before the microwave treatment, but was reduced by about 22% after the 4-minute treatment. Under the same conditions, use of a retort pouch that does not release steam when heated in a microwave oven results in a bowl-like shape, and when opening a hole with a toothpick or the like to prevent rupture, the texture may vary depending on how the hole is opened. In some cases, it does not give a good texture because it is different or sufficient pressure is not applied to the inside of the pouch.

Claims (2)

Brown rice mixture in which brown rice and pressed wheat are mixed in a mass ratio (dry state) of 7: 3 to 5: 5 in a retort container equipped with a mechanism that automatically vents steam when the pressure inside the pouch exceeds 1 atm. A brown rice processed food filled with a composition containing 35 to 45% by mass (dry state) and 55 to 65% by mass of water.   Item 2. The brown rice processed food according to Item 1, wherein the blending ratio of brown rice (dry state) and pressed wheat (dry state) to water is 100: 150 to 100: 165.