JPH0759525A - Rice gruel and porridge of rice and vegetable - Google Patents

Abstract

PURPOSE:To prevent deterioration of a taste with time by coating rice grains with a gel of mannan of devil's-tongue in rice gruel and porridge of rice and vegetables. CONSTITUTION:A hydrate prepared by mixing mannan of devil's-tongue with a coagulant is added to rice grains being cooked when the rice brains are properly boiled as rice gruel and porridge of rice and vegetables, and the whole materials are stirred. The hydrate of mannan of devil's-tongue forms an irreversible elastic gel by heating to coat the surface of the rice grains. Starch is prevented from eluting from rice grains in rice gruel and porridge of rice and vegetables and from being made into a starchy state to check deterioration of a taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a porridge and porridge that do not cause rice grains to break down even after being placed in the building or to be reheated and the starch quality to be melted out to form a thick paste, which does not deteriorate the taste.

[0002]

2. Description of the Related Art Rice, which is a staple food in Japan, has been standardized in its eating method. That is, the white rice food prepared by cooking rice is a traditional food culture. By the way, recent dietary habits have changed to a Western-style diet centered on bread and meat. The fact that rice production has fallen sharply proves this.

The westernization of eating habits is largely due to the fact that the historical background has enhanced convenience year by year, not simply because of taste and taste. This is a result of the fact that the individual foods that can be selected from the viewpoint of Japanese foods that are prepared and served each door are being developed, and the convenience of convenience has been established. The story of this is the expansion of edible products such as the commercialized "nigiri messhi", "porridge" with retort pouches, and "porridge" such as Chinese porridge.

However, it has been difficult to maintain the same taste and taste as freshly-prepared foods with porridge and porridge, which destroy rice grains in water, and to provide edible convenience as well. In other words, cooked rice, which uses a lot of water, is eaten as porridge or porridge, but cooked rice has a starchy texture that melts into a starchy texture, which makes the texture unfavorable. For example, in the case of commercial use, the gelatinized starchy material of rice grains is dissolved in water to give a sticky texture, and the appearance is also poor. Further, when it is reheated next, the pasty state is further advanced and the taste is significantly deteriorated. In addition, for example, porridge or porridge retort foods deteriorate over time while being placed in the distribution, and if they are reheated and warmed for eating, the taste will be significantly deteriorated.

The commercialization of porridge and porridge is an example preceded by the convenience of edible products, but the fact that the properties of porridge or porridge once cooked cannot be maintained has not yet been solved.

[0006]

Under the technical background described in the preceding paragraph, the purpose of the present invention is to break the rice grains of the porridge or porridge to dissolve the starchy substance, and to make a thick paste to deteriorate the taste. The purpose of the present invention is to develop a method for maintaining the physical properties of rice porridge once cooked or porridge as it is, and to provide porridge and porridge without quality deterioration over time.

[0007]

Means for Solving the Problems As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor has studied the quality of porridge or porridge by coating rice grains with glucomannan when making porridge or porridge. We obtained the knowledge that deterioration can be effectively prevented,
The present invention has been completed based on such knowledge.

[0008] That is, the present invention relates to porridge and porridge, and their retort foods, characterized in that rice grains are coated with a konjak mannan gel to prevent their collapse.

The present invention will be described in detail below.

The method for producing porridge and porridge according to the present invention is not particularly limited except that the rice grains are coated with the konjak mannan gel during the production process, and any conventionally known method can be employed as appropriate. be able to. Further, there is no particular limitation in containing the once manufactured product in a retort pouch and subjecting it to a retort process to form a retort food, and a conventionally known method can be used.

Then, the coating of rice grains with konjak mannan gel, which is a feature of the method for producing food according to the present invention, will be described.

Konjac, which is a plant of the family Araceae, contains a large amount of glucomanman and other manmans, which are polysaccharides, in the konjac, which is a corm. And the mannans contained in konjac yam are collectively called konjak mannan. An aqueous solution of konjak mannan gels when an alkaline compound (coagulant) such as Ca (OH) ₂ is added. It is well known that when the produced gel is heated, it becomes an irreversible elastic gel, and edible konjak, which is a traditional Japanese food, can be produced.

The konjak mannan to be used in the present invention is preferably in the form of powdery so-called konjac flour (such as konjak refined flour). However, since this konjak mannan or konjac flour is used for the production of food, it is needless to say that the produced food needs to be purified to the extent that it does not give off-flavors. Further, Japanese Patent Laid-Open No. 5-38 relating to the invention of the present inventor
It may be in the form of a rapidly soluble glucomannan composition disclosed in Japanese Patent No. 263 publication.

Konjac mannan is used in the form of a hydrate with a coagulant such as calcium hydroxide added. This hydrate may contain starch for the purpose of adjusting specific gravity, color tone, quality and the like and adding taste, dextrin for the purpose of facilitating hydration mixing, and other additives. . There is no particular difficulty in preparing the hydrate, and the hydrate can be prepared by mixing and stirring raw materials such as konjak mannan, coagulant and water, and optional additives. There is also no particular limitation on the composition of the hydrate, that is, the mixing ratio of the raw materials for the preparation of the hydrate, and the point is that when the hydrate is used for the coat of rice porridge or rice grains for porridge. Any effect can be obtained, and this can be extremely easily determined by a person skilled in the art by a simple preliminary trial. For example, in the case of porridge, 50 to 80 parts by weight of water relative to 1 part by weight of konjak mannan. , And coagulant 0.0
It can be 2 to 0.035 parts by weight.

There is no particular difficulty in coating rice grains of porridge or porridge with konjak mannan using such a hydrate, and when producing porridge or porridge, rice grains can be prepared to an appropriate degree as porridge or porridge. When boiled, the hydrate is added, the whole is stirred, and water can be added or heated as necessary. Thus, a hydrate such as the konjak mannan, upon heating, becomes an irreversible elastic gel, coating the surface of the rice grain.

The amount of hydrate used is an amount sufficient to prevent the disintegration of rice grains without causing side effects, but this amount of use is also given to a person skilled in the art by a simple preliminary trial under given conditions. Although it can be determined very easily, for example, in the case of porridge or porridge with a solid content of 15 to 35% by weight,
It is 10 to 40% by weight (addition) to porridge or porridge. If the amount used is too small, the effect is not exerted, and if the amount used is too large, a side effect of impairing the original taste of porridge or rice cooker appears.

Even when the porridge or porridge prepared in this manner is used as a retort food for the purpose of distribution, as mentioned above, there is no particular difficulty and the conventional method can be used.

The porridge or porridge according to the present invention is not only capable of preventing deterioration of quality over time and also maintaining physical properties upon reheating, but is also excellent in nutrition. As is well known, konjak mannan belongs to so-called dietary fiber, konjac produced from this as a main raw material has the effect as a functional food, but the porridge or porridge of the present invention also has a calorie intake as a diet food. This is because it helps reduce the amount and also has an intestinal regulating effect.

[0019]

EXAMPLES The present invention will be further described below with reference to examples.

Example 1 200 g of white rice was washed with water, immersed in water for 40 minutes, then taken out in a colander and drained to obtain 240 g of water-immersed rice. Add 1,000 ml of water to this and lightly heat to 2
After boiling for 5 minutes, add 200 g of konjak mannan hydrate prepared separately, stir, and warm water 200 g
Add, stir, and simmer for another 5 minutes to about 1,60
0 g of rice porridge was produced as a prototype (invention product).

The hydrate of konjak mannan used above was 18 g of the fast-dissolving mannan composition, starch 7.5.
g, dextrin 4.5 g, calcium hydroxide (coagulant) 0.45 g (above total 30.45 g) and water 900
g was prepared by stirring for 4 minutes with a hand mixer (320 rpm), and 200 g of this was used.

For comparison, a porridge was produced in the same manner except that 200 g of hot water was used instead of 200 g of konjak mannan hydrate (control product).

Both prototypes were formed into a retort-packed food product by a conventional method, and 4 bags each were stored in a refrigerator just in case. After 21 days of storage, two bags of both prototypes were opened, and the appearance was observed. The result shows that the product of the present invention suppresses the dissolution of starchy substance into water, and therefore the product is of good quality and immediately after cooking. However, the control product was already gelatinized. In addition, the results obtained by opening the remaining 2 bags, reheating and warming and tasting were that the product of the present invention maintained the texture immediately after being cooked, while the control product exhibited a muddy paste form. The mouthfeel was sticky and the taste was poor.

[0024]

INDUSTRIAL APPLICABILITY According to the present invention, disintegration of rice grains, which is a drawback of porridge and porridge products, is prevented, and the initial texture and physical properties are maintained even when reheated for eating, and nutritionally Became the place where excellent porridge and porridge were offered.

Claims (2)

[Claims] 1. Porridge and porridge, characterized in that rice grains are coated with a konjak mannan gel to prevent their disintegration. 2. The porridge or porridge retort food according to claim 1.