JP6868270B2 - How to make rice granular konjac for cooking rice - Google Patents
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- JP6868270B2 JP6868270B2 JP2017068355A JP2017068355A JP6868270B2 JP 6868270 B2 JP6868270 B2 JP 6868270B2 JP 2017068355 A JP2017068355 A JP 2017068355A JP 2017068355 A JP2017068355 A JP 2017068355A JP 6868270 B2 JP6868270 B2 JP 6868270B2
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- 241000209094 Oryza Species 0.000 title claims description 118
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 118
- 235000009566 rice Nutrition 0.000 title claims description 118
- 244000247812 Amorphophallus rivieri Species 0.000 title claims description 76
- 229920002752 Konjac Polymers 0.000 title claims description 76
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims description 75
- 235000010485 konjac Nutrition 0.000 title claims description 75
- 239000000252 konjac Substances 0.000 title claims description 75
- 238000010411 cooking Methods 0.000 title claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000008187 granular material Substances 0.000 claims description 11
- 239000002344 surface layer Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 230000006837 decompression Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims 2
- 238000009835 boiling Methods 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000001916 dieting Nutrition 0.000 description 2
- 230000037228 dieting effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Description
本願発明は、ダイエットの目的で、米に混ぜて炊く米粒状の炊飯用こんにゃくの製造方法に関する。 The present invention relates to a method for producing konjac for cooking rice granules, which is mixed with rice and cooked for the purpose of dieting.
こんにゃくはカロリ−が殆ど無く、繊維質に富む食品であるため、ダイエット食品として普及しており、この利用方法の一つに、米粒状に形成したこんにゃく粒を精米と混ぜて炊飯することが行われている。
従来、米粒状こんにゃくの製造は、例えば、こんにゃく粉に水を加えて、撹拌機で撹拌混合し、約１時間放置する。次いでそれにｐＨ１０〜１４の水酸化カルシウム含有液を添加・混合し、又は水酸化カルシウム微粉末を添加混合し、固めてから成形機で米粒状に成形し、７０℃で５分間加熱することで製造されている。
次いで、この米粒状のこんにゃくを７５℃・ｐＨ１０〜１４のお湯で１５分間つけ込むことで、ｐＨ１２にｐＨ調整を行う。ｐＨ調整を終えると、例えば袋などのプラスチック容器に充填し、ボイル殺菌後、冷却して商品として出荷される。
また、時には有機酸を使用してｐＨが弱酸性になるように調整して、そのまま袋などのプラスチック容器に充填し、ボイル殺菌後、冷却して商品として出荷されることもある。
Konjac is a food that has almost no calories and is rich in fiber, so it is widely used as a diet food. One of the ways to use this is to mix konjac grains formed in rice granules with polished rice and cook rice. It has been.
Conventionally, in the production of rice granular konjac, for example, water is added to konjac flour, stirred and mixed with a stirrer, and left for about 1 hour. Next, a calcium hydroxide-containing liquid having a pH of 10 to 14 is added and mixed, or calcium hydroxide fine powder is added and mixed, and the mixture is solidified, molded into rice granules with a molding machine, and heated at 70 ° C. for 5 minutes. Has been done.
Next, the pH of this rice-grained konjac is adjusted to pH 12 by soaking it in hot water at 75 ° C. and pH 10 to 14 for 15 minutes. After the pH adjustment is completed, the product is filled in a plastic container such as a bag, sterilized by boiling, cooled, and shipped as a product.
In addition, sometimes an organic acid is used to adjust the pH so that it becomes weakly acidic, and the product is filled in a plastic container such as a bag as it is, sterilized by boiling, cooled, and shipped as a product.
しかし、従来のこんにゃく粒は、炊飯後に米飯とは違った歯応えや柔らかさがあって、食事中に米飯とは異なる違和感があり、美味しいご飯にならなく、継続して食することが望まれないことが多かった。 However, conventional konjac grains have a different texture and softness from cooked rice after cooking, and there is a sense of discomfort different from cooked rice during meals, so it does not become delicious cooked rice and it is not desirable to continue eating. There were many things.
そこで、本発明の課題は精米と混ぜて炊飯したご飯が美味しく、違和感のないものとなるような、炊飯用米粒状こんにゃくの製造方法を提供することにある。 Therefore, an object of the present invention is to provide a method for producing rice granular konjac for cooking rice so that cooked rice mixed with polished rice is delicious and does not give a sense of discomfort.
本発明者らは上記課題を解決すべく鋭意研究の結果下記方法によって、精米と混ぜて炊飯したご飯が美味しく、違和感のないものとなる炊飯用米粒状こんにゃくの提供に成功した。
すなわち、本願発明は以下の炊飯用米粒状こんにゃくの製造方法である。
[１] 米粒状に成形された保有水分９５〜９７％の米粒状こんにゃくを減圧容器に入れて真空冷却して米粒状こんにゃく表層部を脱水処理し、保有水分５０〜７５％の米粒状こんにゃくを取得することを特徴とする炊飯用米粒状こんにゃくの製造方法。
[２] 米粒状に成形された保有水分９５〜９７％の米粒状こんにゃくを減圧容器に入れて真空冷却して米粒状こんにゃく表層部を脱水処理し、米粒状こんにゃくの体積を２０〜５０％減容した後、殺菌し、冷却保存することを特徴とする炊飯用米粒状こんにゃくの製造方法。
[３] 品温が常温〜９０℃の米粒状こんにゃくを減圧容器に入れて、圧力５０〜１００ｍｍＨｇで５〜２０分間減圧して真空冷却して米粒状こんにゃく表層部を脱水処理することを特徴とする[１]又は[２]のいずれか１項に記載の炊飯用米粒状こんにゃくの製造方法。
[４] 米粒状に成形され米粒状こんにゃくを減圧容器に入れて真空冷却した後、浸水レトルト容器に収容し、加熱殺菌した後、冷却保存することを特徴とする[１]〜[３]のいずれか１項に記載の炊飯用米粒状こんにゃくの製造方法。
As a result of diligent research to solve the above problems, the present inventors have succeeded in providing rice granular konjac for cooking rice, which makes rice cooked mixed with polished rice delicious and comfortable by the following method.
That is, the present invention is the following method for producing rice granular konjac for cooking rice.
[1] Rice granular konjac molded into rice granules having a water content of 95 to 97% is placed in a vacuum container and vacuum cooled to dehydrate the surface layer of the rice granular konjac to obtain rice granular konjac having a water content of 50 to 75%. A method for manufacturing rice granular konjac for rice cooking, which is characterized by obtaining it.
[2] Rice granular konjac molded into rice granules having a water content of 95 to 97% is placed in a vacuum container and vacuum cooled to dehydrate the surface layer of rice granular konjac to reduce the volume of rice granular konjac by 20 to 50%. A method for producing rice granular konjac for rice cooking, which is characterized in that it is sterilized after being containerized and then stored in a cool state.
[3] The feature is that rice granular konjac having a product temperature of room temperature to 90 ° C. is placed in a decompression container, depressurized at a pressure of 50 to 100 mmHg for 5 to 20 minutes, and vacuum cooled to dehydrate the surface layer of rice granular konjac. The method for producing rice granular konjac for cooking rice according to any one of [1] and [2].
[4] The rice granular konjac molded into rice granules is placed in a decompression container, vacuum-cooled, stored in a flooded retort container, sterilized by heating, and then cooled and stored . The method for producing rice granular konjac for cooking rice according to any one item.
本発明によれば、精米と混ぜて炊飯した場合のご飯が、美味しく、違和感のない、白米ご飯と同等な歯応えのあるものとなる、炊飯用米粒状こんにゃくが容易に提供できる。
よって、本願発明の炊飯用米粒状こんにゃくを用いれば、ダイエット目的等に継続して食することができる。
According to the present invention, it is possible to easily provide rice granular konjac for cooking rice, which makes rice cooked by mixing with polished rice delicious, has no discomfort, and has the same chewy texture as white rice.
Therefore, if the rice granular konjac for cooking rice of the present invention is used, it can be continuously eaten for dieting purposes and the like.
本発明において用いられる米粒状に成型された米粒状こんにゃくとしては、上記従来の方法によって米粒状に成形されたものを使用すればよい。
好ましくは、次いで、その米粒状のこんにゃくに一定量の水又は０．１％程度の有機酸溶液を加えボイルしたものが用いられる。
次いで、前記ボイルしたものを直ちに水切りをして減圧容器に入れて真空冷却する。
なお、０．１％程度の有機酸溶液を加えるのは、コンニャク臭をこの段階で完全に除去するためである。
As the rice granular konjac molded into rice granules used in the present invention, those molded into rice granules by the above-mentioned conventional method may be used.
Preferably, the rice-grained konjac is then boiled by adding a certain amount of water or an organic acid solution of about 0.1%.
Then, the boiled material is immediately drained and placed in a decompression container to be evacuated and cooled.
The reason why the organic acid solution of about 0.1% is added is to completely remove the konjac odor at this stage.
真空冷却とは、加熱調理後の食材を減圧状態におくことにより、沸点が降下し水分が蒸発して、その際の気化熱が食材の熱を奪い、食材が一気に冷却される仕組みである。
減圧処理は、通常真空ポンプを用いるが、アスピレータその他の減圧装置も用いられる。真空冷却の条件は、減圧圧力は５０〜１００ｍｍＨｇ、時間は５〜２０分間として米粒状のこんにゃくの体積が８０〜５０％になる程度とし、前記ボイルした米粒状のこんにゃくから約１０％の水分を除去する程度とすることが好ましい。
Vacuum cooling is a mechanism in which the boiling point of the food is lowered and the water content evaporates by keeping the food after cooking under reduced pressure, and the heat of vaporization at that time takes away the heat of the food and the food is cooled at once.
A vacuum pump is usually used for the depressurization treatment, but an aspirator or other decompression device is also used. The conditions for vacuum cooling are such that the reduced pressure is 50 to 100 mmHg and the time is 5 to 20 minutes so that the volume of the rice-grained konjac is about 80 to 50%, and about 10% of the water content is removed from the boiled rice-grained konjac. It is preferable to remove it.
本願発明を実施例によって具体的に説明する。
ボイルした米粒状のこんにゃくを以下の真空冷却装置を使用してボイルした米粒状のこんにゃくから約１０％の水分を除去した。
機械メーカー：株式会社サムソン
型式：ＳＶＣ−１００型
（真空ゲージ数値 ０〜−７６ｍｍＨｇ）
実験では、６５〜７６ｍｍＨｇ（平均７２ｍｍＨｇ）で１０分間処理
実施方法：
まず、米粒状こんにゃく、重量３０．９０ｋｇを０．１％クエン酸水溶液で１０分間ボイルした。
次いでザルで掬い上げ、７０℃に冷却した結果、重量は２４．１０ｋｇになった。
その後、これを真空冷却装置に入れ、６５〜７６ｍｍＨｇ（平均７２ｍｍＨｇ）で１０分間処理したところ、重量は２１．３５ｋｇとなった。品温は１３．３℃であった。
（１）３０．９０ｋｇ→２１．３５ｋｇ（１００→６９％）すなわち当初米粒状こんにゃくの重量は３１％減となった。
（２）２４．１０ｋｇ→２１．３５ｋｇ（１００→８９％）すなわちボイル済み米粒状こんにゃくの重量は１１％減となった。
The invention of the present application will be specifically described with reference to Examples.
About 10% of the water content of the boiled rice granular konjac was removed from the boiled rice granular konjac using the following vacuum cooling device.
Machine maker: Samsung Co., Ltd. Model: SVC-100 type (vacuum gauge value 0-76mmHg)
In the experiment, it was treated at 65-76 mmHg (average 72 mmHg) for 10 minutes.
Implementation method:
First, rice granular konjac, weighing 30.90 kg, was boiled in a 0.1% aqueous citric acid solution for 10 minutes.
Then, it was scooped up with a colander and cooled to 70 ° C., and as a result, the weight became 24.10 kg.
Then, this was put into a vacuum cooling apparatus and treated with 65-76 mmHg (average 72 mmHg) for 10 minutes, and the weight became 21.35 kg. The product temperature was 13.3 ° C.
(1) 30.90 kg → 21.35 kg (100 → 69%) That is, the weight of rice granular konjac was initially reduced by 31%.
(2) 24.10 kg → 21.35 kg (100 → 89%) That is, the weight of the boiled rice granular konjac was reduced by 11%.
これをｐＨ３．７のクエン酸水溶液に充填包装し、１２０℃２５分間レトルト殺菌して、本願発明の炊飯用米粒状こんにゃく製品を取得した。
得られた炊飯用米粒状こんにゃく製品を精米と混ぜて炊飯したところ、従来品の炊飯用米粒状こんにゃく製品と比較して、ご飯が美味しく違和感がない、白米ご飯と同等な歯応えを有する優良なご飯が出来上がった。
すなわち具体的には、（ａ）例と（ｂ）例で、炊飯用米粒状こんにゃく入りのご飯を炊飯した。
（ａ）普通米１５０ｇに対して、炊飯用米粒状こんにゃく１袋（米粒状こんにゃく３４０ｇ＋保存液９０ｍｌ）を混ぜ、水７０ｍｌを添加混合して炊飯した。
（ｂ）無洗米１６０ｇに対して、炊飯用米粒状こんにゃく１袋（米粒状こんにゃく３４０ｇ＋保存液９０ｍｌ）を混ぜ、水９０ｍｌを添加混合して炊飯した、
上記（ａ）、（ｂ）のいずれのものも、ご飯が美味しく違和感がない、白米ご飯と同等な歯応えを有する優良なご飯であった。
This was packed and packaged in an aqueous citric acid solution having a pH of 3.7, and retort-sterilized at 120 ° C. for 25 minutes to obtain the rice granular konjac product for rice cooking of the present invention.
When the obtained rice granular konjac product for cooking rice was mixed with polished rice and cooked, the rice was delicious and comfortable compared to the conventional rice granular konjac product for cooking rice, and it was excellent rice with the same texture as white rice. Is completed.
That is, specifically, in Examples (a) and (b), rice containing rice granular konjac for cooking rice was cooked.
(A) One bag of rice granular konjac for cooking rice (340 g of rice granular konjac + 90 ml of preservative solution) was mixed with 150 g of ordinary rice, and 70 ml of water was added and mixed to cook rice.
(B) One bag of rice granular konjac for cooking rice (340 g of rice granular konjac + 90 ml of preservative solution) was mixed with 160 g of unwashed rice, and 90 ml of water was added and mixed to cook the rice.
Both of the above (a) and (b) were excellent cooked rice having a chewy texture equivalent to that of white rice, which was delicious and had no discomfort.
以下に、ボイル後、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）遠心脱水した米粒状こんにゃくと（Ｃ）本願発明の米粒状こんにゃくを、無洗米に混合して炊飯して得られたご飯のパネラーテストによる評価結果を表１に示す。
表１に示す結果から、（Ｃ）本願発明の米粒状こんにゃくを用いて炊飯されたご飯は、固さ、食感、粘り外観の全てにおいて、（Ａ）ザル上げした米粒状こんにゃくを用いて炊飯されたご飯に比較して優良なものであることが理解される。 From the results shown in Table 1, (C) rice cooked using the rice granular konjac of the present invention is cooked using (A) rice granular konjac raised in a colander in all aspects of hardness, texture, and stickiness. It is understood that it is superior to the cooked rice.
さらに、ボイル後、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）本願発明の米粒状こんにゃくと（Ｃ）通常の炊飯したご飯とのレオメーターによる破断試験結果を表２に示す。
表２に示す結果から、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）本願発明の米粒状こんにゃくとでは破断点が大きく異なり、（Ｂ）本願発明の米粒状こんにゃくは、（Ａ）ザル上げした米粒状こんにゃくよりも破断点が高く、（Ｃ）通常の炊飯したご飯、に近いことが解る。
そのため、（Ｂ）本願発明の米粒状こんにゃくは歯応えも（Ｃ）通常の炊飯したご飯と変わらず、食感も優れたものになったと推測される。
From the results shown in Table 2, (A) the rice-granular konjac raised in a colander and (B) the rice-granular konjac of the present invention differ greatly in breaking point, and (B) the rice-granular konjac of the present invention is (A) raised in a colander. It can be seen that the breaking point is higher than that of the rice grained konjac, which is similar to (C) ordinary cooked rice.
Therefore, it is presumed that (B) the rice granular konjac of the present invention has the same texture as (C) ordinary cooked rice and has an excellent texture.
また、参考例として 、上記米粒状こんにゃくの生地と同じでサイズの大きい玉こんにゃくについて、下記のとおり製造実験した。
玉こんにゃく製造（アルカリ域での包装品）
↓
ザル打ち上げ（重量５．０ｋｇ）
↓
１０分間ボイル（ボイル後重量４．６３ｋｇ、離水率７．４％）
↓
真空冷却
（真空冷却後重量４．１ｋｇ、離水率１１．４％）
得られた玉こんにゃくについて検討したところ、
玉こんにゃくの表層部は、水分が蒸散して水分量が少なくなって、やや強い弾力があった。
結局、玉こんにゃくの表層と内部には弾力の差があり、通常の玉こんにゃくとは全く違う食感に変化していた。
In addition, as a reference example, a manufacturing experiment was conducted on a ball konjac, which is the same size as the above-mentioned rice granular konjac dough and has a large size, as follows.
Manufacture of konjac balls (packaged products in alkaline range)
↓
Launch of colander (weight 5.0 kg)
↓
Boil for 10 minutes (weight after boiling 4.63 kg, water separation rate 7.4%)
↓
Vacuum cooling
(Weight after vacuum cooling 4.1 kg, water separation rate 11.4%)
When I examined the obtained ball konjac,
The surface layer of konnyaku was slightly elastic because the water evaporated and the amount of water decreased.
After all, there was a difference in elasticity between the surface layer and the inside of the ball konjac, and the texture changed to a completely different texture from the normal ball konjac.
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| JP2019097571A (en) * | 2017-12-06 | 2019-06-24 | 竹之内 一樹 | Boiled rice or rice processed product comprising granular konjak, polished rice or brown rice, and agar |
| JP7264444B2 (en) * | 2019-03-01 | 2023-04-25 | ハイスキー食品工業株式会社 | Konjac processed food containing dealkalized gelatinized konjac pseudo rice for use by mixing with cooked rice |
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