JPH04258264A - Production of ingredient-containing cocked rice - Google Patents

Abstract

PURPOSE:To obtain a ingredient-containing cooked rice preservable at ordinary temperatures for a long period by impregnating ingredients with a substance having high hydrophilic parts such as hydroxyl group, e.g. a sugar, a sugar alcohol or a polyvalent alcohol and then mixing cooked rice therewith. CONSTITUTION:Ingredients such as carrot, edible burdock and sweet potato are cut as necessary and then immersed in a substance having high hydrophilic parts such as hydroxyl group in the molecule, e.g. a sugar (alcohol) such as sucrose or glucose, a polyvalent alcohol such as glycerol or propylene glycol. The above-treated ingredients are subsequently mixed with cooked rice and the resultant mixture is then preferably subjected to retort treatment, thus obtaining the objective cooked rice capable of preserving for a long period without remarkable deterioration of quality such as drying, shrinkage or hardening.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked rice with ingredients that allows the ingredients to be kept in good condition.

0002

BACKGROUND OF THE INVENTION Currently, cooked rice with various ingredients is being manufactured, and due to advancements in sterilization filling technology, the expiration date of the rice is extending over a long period of time. These can be eaten very easily by heating them in a microwave or hot water bath. However, for rice with ingredients like this, especially those that can be stored for long periods at room temperature, the ingredients may dry out, shrink, or shrink during storage.
The problem is that it causes quality deterioration such as hardening. Such quality deterioration has a large negative impact on the texture and appearance, which in turn significantly reduces the commercial value of the food.

0003

[Problem to be Solved by the Invention] The problem to be solved by the present invention is to improve the problem that the ingredients included with cooked rice suffer from quality deterioration such as drying, shrinkage, and hardening during long-term storage. be.

0004

[Means for Solving the Problems] As a result of intensive research aimed at solving the above problems, the present inventors have found that ingredients such as vegetables and meat are pre-mixed with polyhydric alcohols such as glycerol or sugars and sugar alcohols. The present invention was completed based on the discovery that deterioration of quality such as drying, shrinkage, and hardening can be prevented even after long-term storage by treating the product. That is, as mentioned above, the present invention provides an ingredient made from an ingredient that prevents quality deterioration during storage by immersing it in a highly water-retaining substance such as a polyhydric alcohol such as glycerol and washing with water if necessary. The present invention relates to cooked rice with ingredients, retorted cooked rice with ingredients, and aseptically filled cooked rice with ingredients.

The present invention will be explained in detail below. Ingredients targeted by the present invention are ingredients that are prone to quality deterioration such as drying, shrinkage, and hardening during storage with boiled rice, such as root vegetables such as carrots, burdock, radish, taro, potatoes, and sweet potatoes. potatoes, wild vegetables, bamboo shoots,
Mushrooms such as bracken, zenmai, shiitake, and shimeji;
and green vegetables such as peppers, cabbage, Chinese cabbage, and cucumbers. It also includes meats such as chicken, pork, and beef that have been heat-treated as necessary, konnyaku, and fried tofu. Also, the cooked rice in this case may be non-glutinous rice or glutinous rice.

[0006] In order to subject these ingredients to the dipping treatment of the present invention, peeling,
It is best to cut it into appropriate sizes in advance as necessary, such as by slicing into rounds, julienne, clapboard, ginkgo biloba, or mince.

[0007] The sugar, sugar alcohol, and polyhydric alcohol used in the dipping process may be any sugar, sugar alcohol, or polyhydric alcohol as long as they do not cause any problems in terms of food safety and hygiene, and are preferably those that easily permeate into the ingredients. Examples of sugars and sugar alcohols include sucrose, glucose, fructose, maltite, and sorbitol, and examples of polyhydric alcohols include glycerol and propylene glycol. The concentration of the dipping solution should be such that a sufficient amount of sugar, sugar alcohol, and polyhydric alcohol enters the ingredients to prevent quality deterioration after dipping, and this will vary depending on the dipping time, whether or not washing is performed, etc. But 1~
50% (w/v), preferably about 20 to 50%. If the concentration is too low, there will be no effect, and if the concentration is too high, the effect will not necessarily increase in proportion to the concentration, and glycerol and the like may cause side effects such as sweetening of foods. The soaking time depends on the type and size of the ingredients,
Although it varies depending on the concentration of the immersion liquid, it is sufficient if there is sufficient time for the immersion liquid to penetrate into the interior, and it is usually about 30 seconds to 24 hours.

[0008] If the concentration of the dipping liquid is low and there are no side effects such as sweetness, or if the dipping liquid itself does not have much taste, the ingredients that have been soaked may be cooked as is after the dipping liquid is drained. It can be used. However, if the soaking liquid causes problems such as an unpleasant taste to the food, it should be washed with water. The degree of washing with water may be sufficient as long as the ingredients maintain the effect of preventing quality deterioration and do not cause the above-mentioned inconveniences, and from this point of view, the washing time is about 0 to 10 hours with running water.

The soaking and, if necessary, rinsing treatment according to the present invention can be applied to raw ingredients or after cooking such as boiling in water, and prevents drying, shrinkage, etc. during subsequent long-term storage.
Quality deterioration such as hardening is prevented.

0010

[Experimental Example 1] The present invention will be further explained below using experimental examples and examples. 100 g of chopped carrots (5 x 5 x 30 mm) were immersed in 500 ml of 30% glycerol solution for 2 hours, lightly washed with water (2 minutes), and then packaged with rice and water in a container and subjected to retort treatment. In this case, F0=6.9. By appropriately rotating the rice during retort processing, the carrots were mixed into the cooked rice, and a storage test was conducted at 34°C. The quality deterioration of the ingredients was then evaluated by visual inspection, sensory evaluation, etc.

[0011] As a result, the untreated carrots dried, shrunk, and became hard in about two weeks. Due to these quality deteriorations, the commercial value of untreated products will drop significantly. However, the carrots subjected to the soaking treatment were prevented from deteriorating in quality for more than three weeks. When we compared the quality at 1 week, 2 weeks, 3 weeks, and 4 weeks after the start of the storage test by sensory evaluation using N = 20, it was found that the quality of the soaked products was significantly higher in all cases. Shown.

0012

[Experiment Example 2] In the same way as in Experiment Example 1, carrots cut into strips were soaked (for 2 hours), then washed in water (for 2 minutes), packaged in a container with rice and water, and stored at 34°C after being retorted. The weight change during storage was measured over time.

[0013] As shown in Figure 1, the results show that carrots subjected to soaking treatment have less weight loss than untreated carrots, and the smaller the weight loss, the more likely it is that deterioration in the quality of the ingredients will be suppressed. Understood.

[0014]

[Experiment Example 3] Carrots cut into chunks in the same way as in Experiment Example 1 were mixed with 30% sugar alcohol solution.
Sorbitol solution, some are sugar solution 30%
It was immersed in a glucose solution for 2 hours, and then washed with water for 2 minutes. Thereafter, the carrots were packaged together with rice and water in a container, subjected to retort treatment, and stored at 34°C. The quality deterioration of the carrots was evaluated by visual inspection, sensory evaluation, weight change during storage, etc.

[0015] As a result, it was shown by visual observation and sensory evaluation that immersion in these solutions had the same effect of improving the storage condition of ingredients as in the case of glycerol solution. In other words, the time when quality deterioration such as drying, shrinkage, and hardening of ingredients occurs is 1.5 to 2 times longer than that of untreated ingredients.
It turned out that it was about twice as late.

[0016]

[Example 1] When making gomoku rice, wild vegetable rice, sekihan, etc., the ingredients used therein were soaked in glycerol. Ingredients include carrots, konjac, bamboo shoots, burdock,
Fried tofu, chicken, pork, bracken, kogomi, shiitake mushrooms, shimeji mushrooms,
These ingredients were soaked in 30% glycerol for 2 hours and washed with water (2 minutes). Then soy sauce,
Seasonings such as mirin, sugar, salt, monosodium L-glutamate, and kelp extract powder, rice, and water were filled in a container and retorted to create actual cooked rice with ingredients.

[0017] Storing the cooked rice with these ingredients at 34°C,
Sensory evaluation and weight changes were observed over a period of 6 weeks. As a result, weight loss during storage was suppressed for all ingredients treated with glycerol immersion treatment, and consistent with this, the results of sensory evaluation were also better for those treated with immersion treatment. I understand. The results are shown in Table 1.

[0018]

[Table 1]

[Example 2]

[0019] When making seafood pilaf, the ingredients used therein were soaked in sorbitol. Ingredients include shrimp, scallops, clams, and squid, which were soaked in a 30% sorbitol solution for 2 hours and washed with water for 2 minutes. Seafood pilaf is prepared by cooking these ingredients with seasonings such as soy sauce, mirin, sugar, salt, monosodium glutamate, and kelp extract powder, rice, and water. The condition of the wood was observed over time.

[0020] As a result, after 4 weeks of storage, sensory evaluation showed that the quality of the treated ingredients was significantly superior to that of the untreated ingredients. It was also found that weight loss during storage can be suppressed by the treatment.

[0021]

[Effects of the present invention] As explained above, the present invention reduces the quality deterioration of the ingredients that occurs when cooked rice with ingredients is stored at room temperature for a long period of time, resulting in products with improved quality compared to conventional products. became possible to develop. Nowadays, the number of foods that can be stored for a long period of time and can be easily eaten by cooking in a microwave oven has increased, and such quality preservation technology can be applied not only to cooked rice but also to foods in various fields.

[Brief explanation of the drawing]

FIG. 1 is a diagram illustrating changes in weight of carrots due to quality deterioration.

Claims (4)

[Claims] [Claim 1] Cooked rice with substances having hydroxyl groups or other highly hydrophilic parts in the molecule, such as sugar and sugar alcohols or polyhydric alcohols, permeated into the interior of the ingredients, which have been cut as necessary. Rice with ingredients that has a good shelf life and is characterized by being mixed with ingredients. Claim 2: The rice with ingredients according to claim 1, which is obtained by retorting the rice with ingredients. [Claim 3] The rice with ingredients according to claim 1, which is obtained by aseptically filling the rice with ingredients. Claim 4: The rice with ingredients according to claim 1, wherein the rice with ingredients is rice with ingredients, pilaf, rice with rice, sekihan, or chimaki.