JPH0231652A - Preparation of rice gruel and hotchpotch - Google Patents

Abstract

PURPOSE:To prepare rice gruel or hotchpotch containing uniformly dispersed grains, preservable over a long period, free from pasty feeling and thermally sterilizable under pressure without causing the collapse of grains by adding an enzyme such as alpha-amylase to cereal grains and water or a seasoning liquid. CONSTITUTION:A heat-resistant packaging container is charged with (A) one or more kinds of cereals such as polished rice or whole rice, (B) water or a seasoning liquid and optionally ingredients such as shiitake mushroom or chicken and (C) 0.005-0.5wt.%, preferably 0.01-0.1wt.% (based on the product) of one or more kind of enzymes selected from alpha-amylase, glucoamylase, cellulase and a plant tissue decomposition enzyme. The components are sealed in the container, left standing at <=50 deg.C for 30min-4hr and sterilized in an autoclave to simultaneously carry out the cooking and sterilization of the gruel, etc.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention involves filling a heat-resistant container with raw materials for porridge or rice porridge,
Add water or seasoning liquid and ingredients if necessary, add enzymes such as α-amylase, cellulase, and plant tissue disintegrating enzymes, and cook and sterilize the rice at the same time using a pressure and heat sterilizer. This invention relates to a method for producing porridge or rice porridge that has excellent texture by boiling each grain of rice fluffy, preventing the grains from settling, and eliminating pasty feeling.

(Prior art) Recently, retort pouch film or canned rice porridge or rice porridge has been commercialized, but the manufacturing method for these involves rice, seasonings, water, and ingredients if necessary. Porridge or porridge is cooked in a pot or kettle, and the finished product is filled and sealed in a heat-resistant bag container or canned container, and then sterilized under pressure and heat to give it shelf life. Furthermore, Japanese Patent Application Laid-Open No. 63-36750 discloses a method for producing porridge in a sealed container, in which rice and seasoning liquid are filled in a heat-resistant container, and the rice is cooked and sterilized at the same time using a rotary pressurized heat sterilizer. There is.

(Problem to be solved by the invention) However, the method of making porridge or rice porridge, filling it in a sealed container, and sterilizing it by pressure and heat requires too much labor and time, and is extremely inefficient. In addition, cooking and sterilization (during the cooking and sterilization process) and heat treatment are likely to cause deterioration of flavor and variation in quality. The disadvantage is that the rice grains or ingredients are crushed by stirring, resulting in not only a poor appearance, but also a paste-like appearance and poor flavor.

On the other hand, there is a method that involves putting rice and seasoning liquid in a heat-resistant container and cooking and sterilizing the rice at the same time using a rotary pressure heat sterilizer (
Comparing this to the method of filling pre-cooked rice porridge into a sealed container and sterilizing it, the work is easier, but it is the same as making porridge in a rotating pot or pot, stirring constantly. When the rice grains are heated while being stirred, a large amount of starch is eluted from the surface of the rice grains, which becomes gelatinized and becomes pasty, resulting in poor texture.Also, the rice grains are not dispersed throughout, and there is no pasty feeling. There is a problem in that it is not possible to make light and tasty porridge or porridge.

(Means and effects for solving the problems) The present invention solves the above-mentioned problems, and its manufacturing method is as follows.

■ First step: First, a certain amount of one or more types of grains such as polished rice, germ rice, brown rice, millet, buckwheat rice, water or seasoning liquid, and shiitake mushrooms if necessary are placed in a heat-resistant container that will serve as a packaging container. , carrots, shrimp, chicken, and other ingredients, and one or more of α-amylase, glucoamylase, cellulase, and plant tissue disintegrating enzymes at 0.005 to 0.5% by weight based on the product. Preferably 0.1 to 0.1% of O is added and sealed.

(2) Second step: The heat-resistant container filled with the above-mentioned contents and sealed is left at 50° C. or lower for 30 minutes to 4 hours.

■ Third step The sealed container is placed in a pressure and heat sterilizer, preferably two sets of rotary pressure and heat sterilizers, and heated to 70 to 130°C while rotating.
The rice is heated with hot water and pressurized steam to cook and sterilize the rice. Due to the rotation, the rice particles are dispersed in the container, preventing them from sticking together, gelatinization and alphaning occur gradually from the surface of the rice grains, and at the same time they are decomposed by amylase to prevent gelatinization. Cellulase or plant tissue-disintegrating enzymes cook the rice grains plumply to the core, and the swollen rice grains are dispersed throughout (lO). White porridge is produced using a rotary pressurized heat sterilizer using a disintegrating enzyme, cooled to room temperature, soaked in boiling water and heated, and its viscosity at 65°C is determined using a Tokyo Keiki BS type rotary machine. The viscosity was measured with a viscometer G trowel, and the dispersion state of the rice grains was determined by appearance, and the texture was determined by tasting.The results are shown in the table.

* ×・・・Poor △・ Slightly poor O・・・Good rice grains coagulate and precipitate Rice grains slightly coagulate and precipitate Rice grains are dispersed throughout As shown above, in the control product that does not use any enzymes, Rice grains stick to each other and settle, and the viscosity is also very high, resulting in a paste-like texture, which is not good.However, with enzyme-added rice grains, the rice grains are dispersed throughout, and the viscosity is low, resulting in a crispy food. It has become a feeling. At an addition amount of 0.005%, the effect is still not sufficient, and 0.005% is still insufficient. It is effective to add more than % old. On the other hand, 0.1
When adding more than 0.5%, there is not much difference in the effect even if a large amount is added, and when adding as much as 0.5%, the rice grains actually crumble, which is not good. Furthermore, since enzymes are expensive, it is not economical to use them in large quantities. Therefore, in order to obtain the most economical effect, the amount of enzyme added is preferably 0.01 to 0.1%.

Example 1 Add 20g of polished rice to a sealable heat-resistant container to bring the total amount to 200g, seal it, leave it at room temperature for 1 hour, and then set it in a rotary pressure and heat sterilizer. While rotating at a speed of 9 revolutions per minute, hot water is injected into the machine, and then pressurized steam is injected until the temperature inside the machine reaches 120°C.
This temperature was maintained for 0 minutes and then cooled to obtain white porridge.

In this product, the rice grains were well dispersed, and it had a light texture with less glue-like feeling.

Example 2゜ Wash brown rice 229 well and put it in a heat-resistant container that can be sealed, add α-amylase ("Uniase e"
i) 0.05 y, cellulase (sealed, 4
After leaving it at room temperature for an hour, it is set in a rotary pressure heat sterilizer, and while rotating at a speed of 9 revolutions per minute, hot water is injected into the machine, and then pressurized steam is injected to raise the temperature inside the machine. 120℃
After reaching this temperature, the temperature was maintained for 40 minutes and then cooled to obtain brown rice soup. This product had a soft outer skin and a good texture.

Example 3.
You can make porridge that has no texture and can be stored for a long time by thoroughly washing and cooking 20g of polished rice in a heat-resistant container that can be sealed tightly.

"Masero Team eJ ■ Manufactured by Yakult Honsha) 0.05 p
After adding seasonings, shiitake mushrooms, carrots, 4 pieces of meat, salt and water to bring the total volume to 2009, seal it and leave it at room temperature for 1 hour, then set it in a rotary pressure heat sterilizer and sterilize it every minute. While rotating at a speed of 9 rotations, hot water was injected, followed by pressurized steam, and after the temperature inside the machine reached 120°C, this temperature was maintained for 20 times, after which it was cooled down to obtain rice porridge. . This product had fluffy rice grains and a good texture with little pasty feel.

(effect)

Claims (1)

[Claims] In a heat-resistant container, one or more grains such as polished rice, germ rice, brown rice, and wheat, or processed products thereof, water or seasoning liquid, and α-amylase, glucoamylase, cellulase, and plant tissue disintegrating enzymes are placed. Add 0.005 to 0.5% by weight of one or more of them per product, and if necessary, add ingredients, seal, pressurize, cook and sterilize the rice at the same time in a heat sterilizer, and make it into a paste. A method for producing porridge and rice porridge, which is characterized in that the rice grains are dispersed throughout.