JP6681291B2 - Frozen risotto manufacturing method - Google Patents

Description

  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.

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.

JP, 2010-200692, A JP, 2013-202003, A JP, 2008-11791, A

  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.

  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.

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).

  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.

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.

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.

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.

  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.

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.

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.

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.

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.

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.

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.

Table 1 Sensory evaluation criteria

Test example 1
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.

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.

Test example 2
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.

  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.

Test example 3
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.

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.

精白米１００質量部に対する炊飯時の総水分量が１０１〜１２５質量部の範囲にある実施例１１〜１３はいずれもアルデンテ様の歯ごたえのある食感が得られた。炊飯時の総水分量が１２５質量部よりも多い比較例７では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かった。炊飯時の総水分量が１０１質量部よりも少ない比較例８では炊飯後の味付け米飯の中心に硬い芯が残り、食感が損なわれた。 Test example 4
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.

In all of Examples 11 to 13 in which the total water content when cooking rice was in the range of 101 to 125 parts by mass relative to 100 parts by mass of polished rice, an aldente-like texture with a crunchy texture was obtained. In Comparative Example 7 in which the total water content when cooking rice was more than 125 parts by mass, the rice was sufficiently cooked to the center of the cooked rice, and the crunchy texture of Aldente could not be obtained. In Comparative Example 8 in which the total water content when cooking rice was less than 101 parts by mass, a hard core remained in the center of the seasoned cooked rice after cooking and the texture was impaired.

Claims (2)

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. After step (ii),
(Iii) further including a step of freezing the seasoned cooked rice with a sauce,
The method according to claim 1.