JP6681291B2 - Frozen risotto manufacturing method - Google Patents
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Description
本発明は、冷凍リゾットの製造方法に関する。より詳細には、精白米を水に浸漬して浸漬米を得る工程、所定量の浸漬米、油脂を含む炒め香味野菜、調味液、澱粉分解酵素、乳化剤及び水を添加混合して炊飯し、味付け米飯を得る工程及び味付け米飯をソースとともに冷凍する工程を含む、冷凍リゾットの製造方法に関する。 The present invention relates to a method for producing frozen risotto. More specifically, a step of immersing polished rice in water to obtain soaked rice, a predetermined amount of soaked rice, stir-fried flavored vegetables containing fats and oils, seasoning liquid, starch degrading enzyme, emulsifier and water are added and mixed to cook rice, The present invention relates to a method for producing frozen risotto, including a step of obtaining seasoned cooked rice and a step of freezing seasoned cooked rice together with a sauce.
アルデンテ様味付け米飯は、適当な具材を油脂で炒め、更に精白米を加えて炒めた後に、野菜や魚介類、蓄肉類等から得られる出汁を主要成分とする調味液を加え、米飯に歯応えが残るように煮炊きすることにより得ることができる。この様なアルデンテ様味付け米飯として、リゾット、ピラフ、パエリア、ジャンバラヤ等があげられ、米を炒めずに具材や調味料とともに炊飯する炊き込みご飯とは区別されるものである。なお「アルデンテ」とは歯応えが残るように調理された状態を言い、米の場合、米に芯が残っておらず且つ表面に張りがあって粘ついていない状態をさし、半炊きの状態や炊飯時に水分が少ない際に起こる米に細かい芯が残っている芯が硬い状態とは区別される。
例えば、イタリア料理の一種であるリゾットは、油で炒めた玉ねぎと精白米を、丁寧に撹拌しながらブイヨンスープで煮込み、仕上げに調味料で味付けされるものであり、米飯にアルデンテ様の食感と風味が得られるように調理される。このようにして得られたリゾットは、常温や冷蔵で保管すると、米飯がソースなどの液体調味料を吸収して米飯表面がふやけ、米飯の歯応えが失われてしまうため、本来の食感が大きく損なわれてしまうという問題がある。室温で長期保存可能なリゾットは、炊飯済み米飯とソースなどの調味液とが接触しないように包装され(例えば個別包装)、喫食前に包装から取り出して混合し、加熱調理を要するものが一般的である。しかしながら、事前に炒めた精白米と液体調味料とが一緒に煮込まれていないために炒め感及び煮込み感が乏しく、また、炊飯済みの米飯を使用しているためにアルデンテ様の食感が得られ難いという問題がある。
無洗米又は生米とデキストリンを溶解した液状物との加熱混合物及び調味された液状物を容器に充填して密封し、加熱調理すると共に殺菌することを含む、常温又はチルド保存可能な容器入り即食リゾットの製造方法が開示されている(特許文献1)。リゾット本来の粒感とアルデンテ様の歯応えを有すると共にスープのベタツキが抑えられているものの、煮込み感及び炒め感に乏しいという問題があった。
米飯が調味料液を吸収しないようにするために、半炊き米飯と調味液とを個別に冷凍し、包装容器に積層して製造される冷凍リゾットが開示されている(特許文献2)。しかしながら、半炊き米と調味液が個別に製造されているために米飯の煮込み感及び炒め感に乏しいという問題があった。
食用油脂で炒めた生米を液状ブイヨンで加熱して半調理米とし、この半調理米をゼラチン及び加工澱粉を含むゲル状ブイヨンに分散して凍結する冷凍リゾットの製造方法が開示されている(特許文献3)。しかしながら、半調理米とゲル状ブイヨンが接触しているために粘りが出やすく、また硬い芯が残り易いという問題があった。
また、炊飯器でアルデンテ様味付け米飯を製造しようとすると、焦げ付きが生じ易い、硬い芯が残り易いなど、容易に製造することは困難である。
Aldente-like seasoned cooked rice is prepared by frying appropriate ingredients with oil and fat, and then frying with polished rice, and then adding seasoning liquid whose main component is soup obtained from vegetables, seafood, meat storage, etc. It can be obtained by boiling so as to leave. Examples of such Aldente-like seasoned cooked rice include risotto, pilaf, paella, jambalaya, etc., which are distinguished from cooked rice in which rice is cooked together with ingredients and seasonings without being fried. In addition, "Aldente" refers to the state of being cooked so that the texture remains, and in the case of rice, it refers to the state where the rice has no core and the surface is not sticky and is half cooked or This is distinguished from the case where the rice has a fine core and the core is hard when the water content is low during rice cooking.
For example, risotto, which is a type of Italian food, is an onion and polished rice that is fried in oil, boiled in bouillon soup with careful stirring, and seasoned with seasonings to finish. And cooked to get the flavor. When the risotto thus obtained is stored at room temperature or refrigerated, the rice absorbs the liquid seasoning such as sauce and the surface of the cooked rice becomes fluffed, and the texture of the cooked rice is lost. There is a problem of being damaged. A risotto that can be stored at room temperature for a long period of time is generally packaged so that cooked cooked rice and seasoning liquid such as sauce do not come into contact with each other (for example, individual packaging), and it is generally necessary to take it out of the package and mix it before eating and cook it. Is. However, the fried rice and liquid seasoning are not simmered together in advance, so the fried feeling and the simmering feeling are poor, and because the cooked rice is used, the Aldente-like texture is obtained. There is a problem that it is difficult to get.
Non-washed rice or a heated mixture of raw rice and a liquid substance in which dextrin is dissolved and a seasoned liquid substance are filled in a container, sealed, heated and cooked, and sterilized. A method for producing risotto is disclosed (Patent Document 1). Although it has the original grain feeling of risotto and the texture of Aldente-like texture and the stickiness of the soup is suppressed, there is a problem that the simmering feeling and the stir-fried feeling are poor.
In order to prevent the cooked rice from absorbing the seasoning liquid, a frozen risotto prepared by freezing the half-cooked cooked rice and the seasoning liquid separately and stacking them on a packaging container is disclosed (Patent Document 2). However, since the half-cooked rice and the seasoning liquid are separately produced, there is a problem that the cooked rice has a poor simmering feeling and a fried feeling.
Disclosed is a method for producing frozen risotto in which raw rice fried with edible oil and fat is heated in a liquid broth to make semi-cooked rice, and the semi-cooked rice is dispersed in a gel broth containing gelatin and modified starch and frozen ( Patent Document 3). However, since the semi-cooked rice and the gel broth are in contact with each other, there is a problem that stickiness is likely to occur and a hard core tends to remain.
In addition, when trying to produce al dente-like seasoned cooked rice with a rice cooker, it is difficult to easily produce such as charring and a hard core is likely to remain.
長期保存可能なリゾットは、炊飯済み米飯と調味液とが接触しないように包装され(例えば個別包装)、喫食前に包装から取り出して混合し、加熱調理を要するものが一般的である。しかしながら、事前に炒めた精白米と液体調味料とが一緒に煮込まれていないために炒め感及び煮込み感が乏しく、また、炊飯済みの米飯を使用しているためにアルデンテ様の食感が得られ難いという問題がある。 The risotto that can be stored for a long period of time is generally packaged so that cooked cooked rice and the seasoning liquid do not come into contact with each other (for example, individual packaging), and it is generally necessary to take them out of the packaging and mix them before eating and to cook them. However, the fried rice and the liquid seasoning are not simmered together in advance, so the fried feeling and the simmering feeling are poor, and because the cooked rice is used, the Aldente-like texture is obtained. There is a problem that it is difficult to get.
本発明者等は、精白米を水に浸漬して浸漬米とした後に、浸漬米に所定量の油脂を含む炒め香味野菜、調味液、澱粉分解酵素、乳化剤及び水を添加混合して所定の水分量で炊飯して味付け米飯を得、味付け米飯をソースとともに冷凍することにより、煮込み感や炒め感が付与され、米飯の粘りが抑制された、ほぐれの良いパラっとした食感をリゾットに付与できること、冷凍したリゾットを電子レンジ解凍・加熱調理した際に特有の歯応えを得ることができること、また炊飯時に油脂や調味液が含まれているにもかかわらず、炊飯時の焦付きを防止することができることを見いだし、本発明を完成するに至った。 The inventors of the present invention, after dipping the polished rice in water to make the steeped rice, the steeped flavored vegetables containing a predetermined amount of oil and fat in the steeped rice, seasoning liquid, starch degrading enzyme, emulsifier and water are added and mixed to a predetermined amount. By cooking rice with water content to obtain seasoned cooked rice and freezing seasoned cooked rice with sauce, it gives a simmering and stir-frying feeling, and the sticky texture of cooked rice is suppressed, making it a risotto with a loose and smooth texture. It can be given, it can give a unique texture when frozen risotto is thawed and cooked in a microwave oven, and it prevents burning when cooking rice despite the fact that it contains oils and seasonings. As a result, they have completed the present invention.
すなわち本発明は以下の通りである。
[1]以下の工程
(i)精白米を水に浸漬して浸漬米を得る工程、及び
(ii)工程(i)で得た浸漬米、油脂を含む炒め香味野菜、調味液、澱粉分解酵素、乳化剤及び水を添加混合して炊飯し、味付け米飯を得る工程を含む、冷凍リゾットの製造方法であって、
前記炒め香味野菜に含まれる油脂の質量が、精白米100質量部に対し1.5〜11.5質量部であり、
前記澱粉分解酵素の酵素活性(ユニット)が、精白米100質量部に対し20〜280ユニットであり、
前記乳化剤の質量が、炒め香味野菜に含まれる油脂100質量部に対し0.15〜1.5質量部であり、
炊飯時の総水分量が精白米100質量部に対し101〜125質量部である前記方法。
[2]工程(ii)の後に、(iii)味付け米飯をソースとともに冷凍する工程をさらに含む、前記[1]に記載の製造方法。
That is, the present invention is as follows.
[1] The following step (i) a step of immersing polished rice in water to obtain immersed rice, and (ii) the immersed rice obtained in step (i), fried flavored vegetables containing oil and fat, seasoning liquid, and starch degrading enzyme A method for producing frozen risotto, which comprises the step of adding and mixing an emulsifier and water to cook rice to obtain seasoned cooked rice,
The mass of fats and oils contained in the stir-fried vegetables is 1.5 to 11.5 parts by mass with respect to 100 parts by mass of polished rice,
The enzyme activity (unit) of the starch degrading enzyme is 20 to 280 units per 100 parts by mass of polished rice,
The mass of the emulsifier is 0.15 to 1.5 parts by mass with respect to 100 parts by mass of fats and oils contained in stir-fried vegetables.
The said method whose total water content at the time of rice cooking is 101-125 mass parts with respect to 100 mass parts of polished rice.
[2] The production method according to [1], further including (iii) a step of freezing seasoned cooked rice together with a sauce after the step (ii).
煮込み感、炒め感があり、粘りが抑制されてほぐれの良いパラっとした食感を有し、電子レンジ解凍・加熱調理した際に特有の歯応えを得ることができるとともに炊飯時に焦げ付きを防止できる冷凍リゾットを製造することができる。 It has a simmering and stir-frying feeling, has a sticky texture with suppressed stickiness, and can give a unique texture when defrosted and cooked in a microwave oven, and can prevent burning when cooking rice. Frozen risotto can be produced.
本発明の製造方法は精白米を水に浸漬して浸漬米を得る工程を含む。精白米は炊飯の前にあらかじめ水に浸漬し、十分に吸水させる必要がある。浸漬することなく炊飯すると、炊飯米に硬い芯が残り、アルデンテ様の食感が得られない。浸漬の方法は特に限定されず、例えば精白米に同量の水を加え、常温で30分〜90分吸水することにより行うことができる。
用いる精白米に限定はないが、好ましくはジャポニカ米、ジャバニカ米である。リゾットには特にジャポニカ米が適している。
The manufacturing method of the present invention includes a step of immersing polished rice in water to obtain immersed rice. It is necessary to immerse the polished rice in water before it is cooked so that it can fully absorb water. If rice is cooked without being dipped, a hard core remains in the cooked rice and the texture of Aldente can not be obtained. The dipping method is not particularly limited, and can be carried out, for example, by adding the same amount of water to polished rice and absorbing water for 30 to 90 minutes at room temperature.
The milled rice used is not limited, but japonica rice and javanica rice are preferred. Japonica rice is especially suitable for risotto.
本発明の製造方法は、浸漬米、油脂を含む炒め香味野菜、調味液、酵素製剤、乳化剤及び水を添加混合して炊飯し、味付け米飯を得る工程を含む。
炊飯時における総水分量、すなわち浸漬米に含まれる精白米が吸水した水分量、炒め香味野菜に含まれる水分量、調味液に含まれる水分量の合計は精白米100質量部に対し101〜125質量部である。101〜118質量部が好ましく、106〜115質量部がさらに好ましい。
125質量部を超えると米飯の中心まで十分に炊き込まれ、アルデンテ様の歯応えのある食感が得られない。101質量部未満では、炊飯後の味付け米飯の中心に硬い芯が残り、食感が損なわれる。
The production method of the present invention includes a step of adding and mixing soaked rice, stir-fried vegetables containing oil and fat, a seasoning solution, an enzyme preparation, an emulsifier and water to cook rice to obtain seasoned cooked rice.
The total water content at the time of cooking rice, that is, the water content absorbed by the polished rice contained in the steeped rice, the water content contained in the fried flavored vegetables, and the water content contained in the seasoning liquid is 101 to 125 per 100 parts by mass of the polished rice. Parts by mass. 101 to 118 parts by mass is preferable, and 106 to 115 parts by mass is more preferable.
If it exceeds 125 parts by mass, it will be sufficiently cooked to the center of the cooked rice and the crunchy texture of Aldente will not be obtained. If it is less than 101 parts by mass, a hard core remains in the center of the seasoned cooked rice after cooking and the texture is impaired.
本発明において香味野菜は特に限定なく使用でき、例えばセロリ、パセリ、ねぎ、玉ねぎ、しそ、にんにく、しょうがなどを使用することができる。リゾットには特に玉ねぎが適している。香味野菜をいためる油脂は特に限定なく使用できる。所望のアルデンテ様味付け米飯の種別によって、適宜選択及び混合した油脂を選択することができる。好ましくはオリーブ油、菜種油、大豆油、コーン油、及びそれらの混合油である。リゾットには特にオリーブ油が適している。
香味野菜に含まれる炒め油脂の質量は、精白米100質量部に対して1.5〜11.5質量部である。好ましくは2.5〜10質量部、より好ましくは3〜8質量部である。
11.5質量部を超えると、油脂のベタ付いた口当たりになり風味や食感が損なわれ、炊飯時に焦げ付きが生じ易い。1.5質量部未満では、リゾットの炒め感が十分に得られない。
In the present invention, the flavored vegetables can be used without particular limitation, and for example, celery, parsley, green onions, onions, perilla, garlic, ginger and the like can be used. Onions are particularly suitable for risotto. The fats and oils that damage the flavored vegetables can be used without particular limitation. Depending on the desired type of al dente-like seasoned cooked rice, the oils and fats appropriately selected and mixed can be selected. Preferred are olive oil, rapeseed oil, soybean oil, corn oil, and mixed oils thereof. Olive oil is particularly suitable for risotto.
The mass of the stir-fry oil and fat contained in the flavored vegetables is 1.5 to 11.5 parts by mass with respect to 100 parts by mass of polished rice. It is preferably 2.5 to 10 parts by mass, more preferably 3 to 8 parts by mass.
If it exceeds 11.5 parts by mass, the oil and fat will have a sticky mouthfeel and the flavor and texture will be impaired, and charring tends to occur during rice cooking. If it is less than 1.5 parts by mass, the fried risotto will not be sufficiently obtained.
炊飯時に調味液を添加することで、米飯へ十分に調味液を浸透させ、煮込み感のあるリゾットを得ることができる。調味液の種類及び味の濃淡等は、適宜変更することができる。調味液は特に限定なく使用できる。野菜出汁、蓄肉出汁、家禽出汁、魚介出汁、それらの混合液、必要に応じて各種調味料、増粘剤等を添加することができる。リゾットには特にブイヨンスープ(ミルポワペースト、トマトペースト、チキンストック、ワイン、食塩等を合わせたもの)が適している。 By adding the seasoning liquid at the time of cooking rice, the seasoning liquid can be sufficiently penetrated into the cooked rice, and a risotto with a simmering feeling can be obtained. The type of seasoning liquid, the shade of taste, and the like can be changed as appropriate. The seasoning liquid can be used without particular limitation. Vegetable soup, meat stock, poultry stock, seafood stock, a mixed solution thereof, and various seasonings, thickeners and the like can be added as necessary. Bouillon soup (a combination of millpois paste, tomato paste, chicken stock, wine, salt, etc.) is particularly suitable for risotto.
炊飯時に澱粉分解酵素を添加することで、リゾットの粘りを抑制してほぐれを向上させ、弾力のある食感を得ることができる。
澱粉分解酵素はアミロース及びアミロペクチンを分解する酵素であり、好ましくはαアミラーゼである。複数の澱粉分解酵素の混合物を使用しても良い。さらにプロテアーゼなど他の酵素を添加してもよい。
澱粉分解酵素の酵素活性(ユニット)は、精白米100質量部に対して20〜280ユニットである。好ましくは60〜240ユニット、より好ましくは70〜200ユニットである。280ユニットを超えると、硬い芯が残って歯応えが悪くなり、更に焦付きも生じ易い。20ユニット未満では、粘りを十分に抑制できずにほぐれが悪くなり、またリゾットが柔らかくなる。
By adding a starch-degrading enzyme during rice cooking, it is possible to suppress the stickiness of risotto and improve loosening, and to obtain a resilient texture.
The starch degrading enzyme is an enzyme that degrades amylose and amylopectin, and is preferably α-amylase. A mixture of a plurality of amylolytic enzymes may be used. Further, other enzymes such as protease may be added.
The enzyme activity (unit) of the starch degrading enzyme is 20 to 280 units with respect to 100 parts by mass of polished rice. It is preferably 60 to 240 units, more preferably 70 to 200 units. If it exceeds 280 units, a hard core will remain, resulting in poor crunchiness, and moreover, it is easy to cause a focal point. If it is less than 20 units, the stickiness cannot be sufficiently suppressed, the unraveling becomes worse, and the risotto becomes soft.
炊飯時に乳化剤を添加することで、炒め油脂を分散して米飯を均一に被覆させることにより、ほぐれ性と炒め感を向上させることができる。
乳化剤は、食品用乳化剤であれば何れも使用することができ、好ましくはグリセリン脂肪酸エステル又はショ糖脂肪酸エステルであり、より好ましくはグリセリン脂肪酸エステルである。
乳化剤の質量は、炒め油脂100質量部に対して0.15〜1.5質量部である。好ましくは0.3〜1.4質量部、より好ましくは0.5〜1.2質量部である。1.5質量部を超えると、乳化剤の異味が付与され、風味が損なわれる。0.15質量部未満では、油脂の分散を充分に行うことができず、油脂が炊飯時の対流を阻害して、焦げ付つきやすくなる。
By adding an emulsifier at the time of cooking rice, the stir-fry oil and fats are dispersed and the cooked rice is uniformly coated, so that the unraveling property and the fried feeling can be improved.
As the emulsifier, any emulsifier for food can be used, preferably glycerin fatty acid ester or sucrose fatty acid ester, more preferably glycerin fatty acid ester.
The mass of the emulsifier is 0.15 to 1.5 parts by mass with respect to 100 parts by mass of the stir-fried oil and fat. It is preferably 0.3 to 1.4 parts by mass, more preferably 0.5 to 1.2 parts by mass. If it exceeds 1.5 parts by mass, the emulsifier has a bad taste and the flavor is impaired. If the amount is less than 0.15 parts by mass, the oil and fat cannot be sufficiently dispersed, and the oil and fat will hinder the convection during rice cooking, resulting in easy sticking.
本発明の製造方法は、さらに味付け米飯をソースと合わせて冷凍する工程を含むことができる。
ここでソースは、リゾットの種類によって適宜変更することができる。ソースは野菜出汁、蓄肉出汁、家禽出汁、魚介出汁、それらの混合液、必要に応じて各種調味料、各種具材、増粘剤等を含むことができる。味付け米飯に対するソースの量は特に限定されないが、例えば味付け米飯100質量部に対し50〜150質量部のソースを使用することができる。
冷凍方法は特に限定されない。例えば容器に味付け米飯とソースを充填した後に、−45℃の冷凍庫で急速冷凍することにより行うことができる。また冷凍する工程において味付け米飯とソースの配置も特に限定されない。味付け米飯の上にソースを層状に配置してもよいし、味付け米飯の周囲にソースを配置しても良い。
The production method of the present invention can further include a step of freezing seasoned cooked rice together with a sauce.
Here, the source can be appropriately changed depending on the type of risotto. The sauce may contain vegetable soup, meat stock, poultry stock, seafood stock, mixed solutions thereof, and if necessary, various seasonings, various ingredients, thickeners and the like. The amount of sauce for seasoned cooked rice is not particularly limited, but for example, 50 to 150 parts by mass of sauce can be used for 100 parts by mass of seasoned cooked rice.
The freezing method is not particularly limited. For example, it can be carried out by filling a container with seasoned cooked rice and sauce and then rapidly freezing in a freezer at -45 ° C. The arrangement of seasoned cooked rice and sauce in the freezing step is not particularly limited. The sauce may be arranged in layers on the seasoned cooked rice, or the sauce may be arranged around the seasoned cooked rice.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
製造例:冷凍チーズリゾット
(1)精白米900質量部に水900質量部を加え、40分間浸漬して浸漬米を得た。
(2)フライパンにオリーブ油60質量部を投入して予備加熱し、玉ねぎ140質量部を投入し、歩留80%まで炒めて炒め玉ねぎ160質量部を得た。なお炒め玉ねぎには油の全量を含む。
(3)浸漬米1800質量部(精白米900質量部+水900質量部)に炒め玉ねぎ160質量部(うち水分86質量部)及び濃縮ブイヨン40質量部(うち水分22質量部)を投入した(総合計2000質量部、総水分量1008質量部)。
(4)αアミラーゼを含有する酵素製剤0.9質量部(澱粉分解酵素活性(ユニット)として1080ユニット)及びポリグリセリン酸脂肪酸エステル(三菱化学フーズ社製リョートーポリグリエステルO−50D)0.4質量部を投入し、十分に混合して炊飯し、味付け米飯を得た。
(5)ナチュラルチーズ250質量部、ブイヨンスープ723.8質量部、香味野菜ペースト10質量部、調味料15質量部、増粘剤1質量部及び乳化剤0.2質量部を混合して加熱調理し、20℃まで冷却してソースを得た。
(6)味付け米飯100質量部を容器に充填し、5質量部のパルメザンチーズパウダーを載置し、ソース80質量部を味付け米飯の周囲に注入し、黒コショウを少量振りかけてチーズリゾットを得た。
(7)−45℃の冷凍庫で急速冷凍して冷凍チーズリゾットを得た。評価試験を行うまで−20℃で冷凍保管した。
Examples are shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Production Example: Frozen cheese risotto (1) 900 parts by mass of water was added to 900 parts by mass of polished rice, and immersed for 40 minutes to obtain immersed rice.
(2) 60 parts by mass of olive oil was placed in a frying pan and preheated, 140 parts by mass of onions were added, and the mixture was fried to a yield of 80% to obtain 160 parts by mass of fried onions. The stir-fried onion contains the entire amount of oil.
(3) 160 parts by mass of fried onions (86 parts by mass of water) and 40 parts by mass of concentrated broth (22 parts by mass of water) were added to 1800 parts by mass of soaked rice (900 parts by mass of polished rice + 900 parts by mass of water). Total 2000 parts by mass, total water content 1008 parts by mass).
(4) 0.9 parts by mass of enzyme preparation containing α-amylase (1080 units as starch degrading enzyme activity (unit)) and polyglyceric acid fatty acid ester (Ryoto-polyglyceride O-50D manufactured by Mitsubishi Chemical Foods) 0.4 Mass parts were added, mixed well and cooked to obtain seasoned cooked rice.
(5) 250 parts by mass of natural cheese, 723.8 parts by mass of broth soup, 10 parts by mass of flavored vegetable paste, 15 parts by mass of seasoning, 1 part by mass of thickener and 0.2 parts by mass of emulsifier are mixed and cooked. The mixture was cooled to 20 ° C to obtain a sauce.
(6) 100 parts by mass of seasoned cooked rice was filled in a container, 5 parts by mass of parmesan cheese powder was placed, 80 parts by mass of sauce was poured around the seasoned cooked rice, and a small amount of black pepper was sprinkled to obtain a cheese risotto. .
(7) Frozen cheese risotto was obtained by quick freezing in a freezer at -45 ° C. It was frozen and stored at −20 ° C. until the evaluation test.
比較製造例:チーズリゾット
(1)熱した炒め調理器でバター120gを溶かし、みじん切りにした玉ねぎ270gを投入して歩留90%になるように炒める。
(2)精白米900gとバター150gを投入し、プチプチと音がするまで炒める。
(3)調理器側面から白ワイン300mlと1500mlのブイヨンを注入し、混合しながら弱火で1時間煮込む。この間、焦げ付く寸前の状態になったら60mlの水をその都度投入する。
(4)米の芯がなくなり、表面に張りがあって歯応えのある食感になった時、温めた白ワイン150ml、バター30g及び粉チーズ210gを投入して良く混合する。
(5)仕上げに塩、胡椒等の調味料で味付けしてチーズリゾットを得た。
Comparative Production Example: Cheese Risotto (1) Melt 120 g of butter in a heated stir fry cooker, add 270 g of chopped onion, and stir to yield 90%.
(2) Add 900 g of polished rice and 150 g of butter and fry until it makes a clicking sound.
(3) Inject 300 ml of white wine and 1500 ml of broth from the side of the cooker, and simmer on low heat for 1 hour while mixing. During this period, 60 ml of water is added each time it is about to burn.
(4) When the rice core is gone and the surface is firm and has a chewy texture, 150 ml of warm white wine, 30 g of butter and 210 g of grated cheese are added and mixed well.
(5) A cheese risotto was obtained by seasoning with seasonings such as salt and pepper to finish.
官能評価
製造例にしたがって得た冷凍チーズリゾットを電子レンジで600W3分間加熱し、十分に混合し、10名の熟練パネラーにより下記表1に従って官能評価を行った。なお、比較製造例に従って製造したチーズリゾットの評価を各項目についての評点3とした。
Sensory evaluation The frozen cheese risotto obtained according to the production example was heated in a microwave oven for 600 W for 3 minutes, thoroughly mixed, and subjected to sensory evaluation according to Table 1 below by 10 skilled panelists. In addition, the evaluation of the cheese risotto manufactured according to the comparative manufacturing example was made into the score 3 about each item.
表1 官能評価基準
試験例1
澱粉分解酵素を表2に記載した澱粉分解酵素の酵素活性(ユニット)で使用した以外は、製造例に従って冷凍チーズリゾットを得た。官能評価の結果を表2に示した。
Frozen cheese risotto was obtained according to the production example except that the starch degrading enzyme was used in the enzyme activity (unit) of the starch degrading enzyme shown in Table 2. The results of sensory evaluation are shown in Table 2.
炊飯時に澱粉分解酵素を添加することで、味付け米飯の粘りを抑制してほぐれを向上させ、弾力のある食感を得ることができる。
澱粉分解酵素はアミロース及びアミロペクチンを分解する酵素であり、好ましくはαアミラーゼである。複数の澱粉分解酵素の混合物を使用しても良い。さらにプロテアーゼなど他の酵素を添加してもよい。
澱粉分解酵素は、精白米100質量部に対して20〜280ユニット添加する。好ましくは60〜240ユニット、より好ましくは70〜200ユニット添加する。280ユニットを超えると、硬い芯が残って歯応えが悪くなり、更に焦付きも生じ易い。20ユニット未満では、粘りを十分に抑制できずにほぐれが悪くなり、また米飯が柔らかくなる。
By adding a starch degrading enzyme during rice cooking, it is possible to suppress the stickiness of seasoned cooked rice, improve loosening, and obtain a resilient texture.
The starch degrading enzyme is an enzyme that degrades amylose and amylopectin, and is preferably α-amylase. A mixture of a plurality of amylolytic enzymes may be used. Further, other enzymes such as protease may be added.
20 to 280 units of starch degrading enzyme are added to 100 parts by mass of polished rice. Preferably 60 to 240 units, more preferably 70 to 200 units are added. If it exceeds 280 units, a hard core will remain, resulting in poor crunchiness, and moreover, it is easy to cause a focal point. If it is less than 20 units, the stickiness cannot be sufficiently suppressed, the unraveling becomes worse, and the cooked rice becomes soft.
試験例2
乳化剤を表3に記載した量使用した以外は、製造例に従って冷凍チーズリゾットを得た。官能評価の結果を表3に示した。
Frozen cheese risotto was obtained according to the Preparation Example except that the amount of emulsifier described in Table 3 was used. The results of sensory evaluation are shown in Table 3.
炒め油脂100質量部に対して乳化剤を0.15〜1.5質量部使用する実施例4〜6ではいずれも良好なほぐれ、食感、風味を示し特にほぐれ性と炒め感が向上した。炒め油脂100質量部に対する乳化剤の量が0.15質量部未満である比較例3では、油脂の分散を充分に行うことができず、油脂が炊飯時の対流を阻害して、焦げ付つきやすかった。炒め油脂100質量部に対する乳化剤の量が1.5質量部を超える比較例4では、乳化剤の異味が付与され、風味が損なわれた。 In Examples 4 to 6 in which 0.15 to 1.5 parts by mass of the emulsifier was used with respect to 100 parts by mass of the stir-fry oil and fat, good unraveling, texture and flavor were exhibited, and especially the unraveling property and the feeling of frying were improved. In Comparative Example 3 in which the amount of the emulsifier was less than 0.15 parts by mass with respect to 100 parts by mass of the stir-fried oil and fat, the oil and fat could not be sufficiently dispersed, and the oil and fat hindered convection during rice cooking, resulting in stickiness. It was In Comparative Example 4 in which the amount of the emulsifier was more than 1.5 parts by mass relative to 100 parts by mass of the stir-fried oil and fat, the emulsifier had a different taste and the flavor was impaired.
試験例3
炒め油脂として植物油脂を表4に記載した量使用した以外は、製造例に従って冷凍チーズリゾットを得た。官能評価の結果を表4に示した
Frozen cheese risotto was obtained according to the production example except that vegetable oil was used as the fried oil and fat in the amounts shown in Table 4. The results of sensory evaluation are shown in Table 4.
炒め油脂を精白米100質量部に対して1.5〜11.5質量部使用した実施例7〜10はほぐれ、食感、風味のいずれも良好であった。
精白米100質量部に対する油脂の使用量が1.5質量部未満の比較例5では、味付け米飯の炒め感が十分に得られなかった。精白米100質量部に対する油脂の使用量が11.5質量部を超える比較例6では、油脂のベタ付いた口当たりになり風味や食感が損なわれ、炊飯時に焦げ付きが生じ易かった。
Examples 7 to 10 in which 1.5 to 11.5 parts by mass of stir-fried oil and fat were used with respect to 100 parts by mass of polished rice were good in looseness, texture and flavor.
In Comparative Example 5 in which the amount of the oil / fat used was less than 1.5 parts by mass with respect to 100 parts by mass of the polished rice, the fried feeling of the seasoned cooked rice was not sufficiently obtained. In Comparative Example 6 in which the amount of the oil / fat used was more than 11.5 parts by mass with respect to 100 parts by mass of the polished rice, the oily fat had a sticky mouthfeel, the flavor and texture were impaired, and charring was likely to occur during rice cooking.
試験例4
植物油脂を48質量部、精白米を表5記載の質量部とした以外は、製造例に従って冷凍チーズリゾットを得た。官能評価の結果を表5に示した。
Frozen cheese risotto was obtained according to the production example except that the vegetable oil and fat were 48 parts by mass and the polished rice was the parts by mass shown in Table 5. The results of sensory evaluation are shown in Table 5.
Claims (2)
(i)精白米を水に浸漬して浸漬米を得る工程、及び
(ii)工程(i)で得た浸漬米、油脂を含む炒め香味野菜、調味液、澱粉分解酵素、乳化剤及び水を添加混合して炊飯し、味付け米飯を得る工程を含む、冷凍リゾットの製造方法であって、
前記炒め香味野菜に含まれる油脂の質量が、精白米100質量部に対し1.5〜11.5質量部であり、
前記澱粉分解酵素の酵素活性(ユニット)が、精白米100質量部に対し20〜280ユニットであり、
前記乳化剤の質量が、炒め香味野菜に含まれる油脂100質量部に対し0.15〜1.5質量部であり、
炊飯時の総水分量が精白米100質量部に対し101〜125質量部である前記方法。 The following step (i) a step of immersing polished rice in water to obtain immersed rice, and (ii) the immersed rice obtained in step (i), fried flavored vegetables containing oil and fat, seasoning liquid, starch degrading enzyme, emulsifier and A method for producing a frozen risotto, which comprises the step of adding and mixing water to cook rice to obtain seasoned cooked rice,
The mass of fats and oils contained in the stir-fried vegetables is 1.5 to 11.5 parts by mass with respect to 100 parts by mass of polished rice,
The enzyme activity (unit) of the starch degrading enzyme is 20 to 280 units per 100 parts by mass of polished rice,
The mass of the emulsifier is 0.15 to 1.5 parts by mass with respect to 100 parts by mass of fats and oils contained in stir-fried vegetables.
The said method whose total water content at the time of rice cooking is 101-125 mass parts with respect to 100 mass parts of polished rice.
(iii)味付け米飯をソースとともに冷凍する工程をさらに含む、
請求項1に記載の製造方法。 After step (ii),
(Iii) further including a step of freezing the seasoned cooked rice with a sauce,
The method according to claim 1.
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