JPH0970265A - Retort porridge of rice and vegetables - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a retort porridge of rice and vegetables, containing rice of high amylose content, reduced in starch elution from rice grains to liquid part of the porridge during the high-temperature and long-term storing, no viscosity increase in the liquid part and no damage to rice grains excellent in appearance, eat feeling and taste. SOLUTION: This porridge contains high amylose rice in an amount of 24-30wt.% of amylose. This retort porridge is prepared by packaging 160g of a seasoned liquid consisting 15g of partly gelatinized rice (15% of water content) of HOA HONG(rice made in Vietnam), 2.0% of fermented seasoning, 1.0% of soy sauce, 1.0% of skipjack spiritus, 0.6% of starch, 0.3% of salt, 0.1% of tangle spiritus, 0.01% of sodium L-glutamate and 94.99% of pure water, retort treated by heating at 120 deg.C for 22min, while half revolving the package every 3 minutes.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a retort porridge. More specifically, the present invention relates to a retort porridge in which rice grains remain well even after storage and reheating and the viscosity of the liquid portion does not increase.

[0002]

2. Description of the Related Art Uruchi rice, which is widely eaten in Japan, including white rice and cooked rice, is the most suitable rice for Japanese tastes such as stickiness and softness after cooking.
All popular varieties such as Koshihikari have a strong tenacity when made into cooked rice. It is common to use ulti rice for porridge with rice as the main ingredient. However, when the retort was made from mulberry rice, the grains of the cooked rice were broken, and there was room for improvement in texture and appearance.
Further, also in the liquid part of the porridge, the starchiness of rice flows out to the liquid part by storage or reheating, the viscosity of the liquid increases and the taste deteriorates. For this reason, it has been difficult to maintain the same good texture and taste as freshly made from white rice by using conventional porridge as a retort product.

[0003]

SUMMARY OF THE INVENTION Therefore, the present invention provides a retort porridge that maintains fresh texture and taste without loss of rice grains or increase of viscosity of liquid portion due to long-term storage or reheating. To aim.

[0004]

[Means for Solving the Problems] As a result of intensive studies in view of the above problems, the present inventors have found that high amylose having a higher amylose content in rice than conventional ulti-rice gives good retort porridge. The present invention has been completed based on this finding. That is, the present invention provides a retort porridge containing high amylose rice. The high amylose rice used in the present invention refers to rice having a high amylose content.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Starch, which accounts for about 80% of the components contained in rice, consists of two kinds of molecules called amylose and amylopectin, and the composition ratio of these molecules (the ratio of amylose in starch. Amylose content) is closely related to the taste and properties of cooked rice. Although the amylose content varies depending on the rice variety and production area, high amylose rice having an amylose content of 24% by weight or more, preferably 24 to 30% by weight is used as the rice used in the retort porridge of the present invention. Examples of such rice include HO
A HONG (Vietnamese rice), Hoshi Yutaka (Japanese rice), Indica rice, Hokuriku No. 142 (Japanese rice), China No. 134 (Japanese rice), etc., especially HOA HON
G and Hoshiyutaka are preferred. When the amylose content of the rice is less than 24% by weight, the starch quality of the rice flows out into the liquid portion during storage and reheating, and the rice grains are high in percentage, so that the quality deteriorates with time when the retort is used. In addition, when the amylose content of rice is too high, the rice may be hard and aged, and it may take time to heat it when eating.

In the present invention, it is most preferable to use the above high amylose rice alone as a rice material, but it is also possible to use a rice blended with rice having an amylose content of less than 24% by weight. In this case, it is preferable that the high-amylose rice is 50% or more by weight of the whole rice, and the average amylose content of the whole rice is 24% by weight or more.
In the present invention, the retort porridge refers to a product obtained by filling and sealing rice cooked rice, seasoning liquid, and optionally a tool in a heat-resistant synthetic resin bag or can and sterilizing by heating. This retort porridge is produced by cooking high-amylose rice by a conventional method, mixing this cooked rice with a seasoning solution, packing (filling) in a bag made of heat-resistant synthetic resin, and sterilizing by heating at a predetermined temperature. It can be carried out. Or high amylose rice 80-10
A method in which the mixture is steamed at 0 ° C., cooled, filled in a pack together with the seasoning liquid, and heat-sterilized at a predetermined temperature may be used. In this cooked rice with high amylose rice, the amount of water relative to the rice is appropriately determined, but is preferably 100 to 20 relative to the raw rice.
Add 0% by weight, more preferably 140 to 160% by weight of water and cook rice.

The retort porridge of the present invention usually contains the above-mentioned rice and seasoning liquid, and may further contain ingredients such as vegetables, meat and seafood. In addition to what is commonly called porridge or risotto, a dish containing rice as one of the ingredients for soup like minestrone may be used. The liquid content is preferably 40% or more, and more preferably 60 to 95% of the total weight. Such an ingredient is preferably added to the seasoning liquid after it is appropriately cooked, but it may be added at the time of cooking rice. The cooking method, packaging, and retort treatment other than those described above may be any commonly used method and are not particularly limited.
The heat sterilization treatment after packaging may be performed, for example, at 120 ° C. or higher for about 4 minutes. This product can be stored at room temperature or frozen.

By using high amylose rice in the retort foods having a large amount of liquid as described above, even if the liquid is soaked in rice under storage under severe conditions, the rice does not become too soft and the grain shape is maintained. Be drunk Rather, by dipping the liquid during storage, the rice swells sufficiently while maintaining an appropriate texture and grain shape, so the disadvantage of high amylose rice, which is not sticky and dry in white rice, is changed to an advantage. Good retort porridge with good grain residue and high weight per grain. Also,
Since the starch quality of rice does not easily flow out, the viscosity of the liquid part does not increase even when it is stored at high temperature for a long time, and it is possible to maintain the same dry condition as freshly prepared.

[0009]

Next, the present invention will be described in more detail with reference to examples. Unless otherwise specified,% is weight%
Represents Example 1 15 g of partially pregelatinized rice (moisture content 15%) of HOA HONG (Vietnamese rice) and seasoning liquid 16 having the following composition
A pack was filled with 0 g, and retort-treated at 120 ° C. for 22 minutes every 3 minutes for half-rotation to prepare a retort porridge. (Liquid mix) (%) Fermented seasoning 2.0 Soy sauce 1.0 Soy sauce extract 1.0 Starch 0.6 Salt 0.3 Kelp extract 0.1 L-sodium glutamate 0.01 Fresh water 94.99 Total 100.00

Example 2 Except that HOA HONG and Koshihikari (Japanese rice) were blended by 50% each in place of HOA HONG and partially pregelatinized rice (water content 15%) was used. And the retort porridge was manufactured.

Comparative Examples 1 and 2 Retort porridge was produced in exactly the same manner as in Example 1 using Koshihikari or Scutellaria (rice produced in Japan).

The amylose content of the rice used in Examples and Comparative Examples is as shown in Table 1.

[0013]

[Table 1]

Test Example The retort porridge obtained in Examples and Comparative Examples was stored under the following three conditions, and then the liquid soluble solid content, the liquid viscosity, and the weight and shape of rice grains were tested and measured. Table 2 shows the results. The following can be seen from the results in Table 2.
The cooked rice of Comparative Examples 1 and 2 was one day after the production, and the soluble solid content in the liquid part was already quite large at 1.8 and 2.0. It can be seen that the starch content of the rice has risen remarkably and is flowing out to the liquid part. On the other hand, the porridge with an amylose content of 24% or more in Example 1 of the present invention had a small liquid soluble solid content of 1.0 after one day after production, and its rise rate even after standing at 35 ° C. for 2 weeks. small.
Further, in the case of Example 2, the soluble solid content in the liquid part one day after the production was higher than that in Example 1, but it hardly increased even after standing at 35 ° C. for 2 weeks, and Examples 1 and 2 were starchy liquids. It can be seen that the outflow to the department is small. Next, when the viscosity of the liquid part is examined, one day after the production, Comparative Examples 1 and 2 show values considerably higher than those of Examples 1 and 2, and after being left at 35 ° C. for 2 weeks, it increased 10 times or more (especially Comparative Example 2 Has a high viscosity and becomes a pasty state after standing at 35 ° C. for 2 weeks), but in Examples 1 and 2, the increase in the viscosity of the liquid after standing at 35 ° C. for 2 weeks is much smaller and the pasty state does not occur. Further, looking at the weight of 100 grains, in Comparative Examples 1 and 2, the amount of weight reduction after being left at 35 ° C. for 2 weeks was significantly large, whereas in Examples 1 and 2, this was prevented. Further, the shape of the rice grain is larger than that of Comparative Examples 1 and 2 in Example 1,
The sample No. 2 has a high score according to a 5-step evaluation one day after the production, and this tendency does not change even after standing at 35 ° C. for 2 weeks.

(Storage Conditions) 1 day at 25 ° C. 14 days at 5 ° C. 14 days at 35 ° C. (Soluble solid content in liquid part) A pouch of retort porridge was boiled for 3 minutes, left at room temperature for 2 hours, and then opened. Drain for 3 minutes with a 20-mesh strainer, and measure the Brix degree of the liquid portion with a sugar refractometer to determine the soluble solid content (%).
And The liquid portion and rice grains were subjected to the following measurements. (Viscosity of liquid part) The viscosity of the liquid part was measured with a BH type viscometer (manufactured by Tokyo Keiki Co., Ltd.). (Rice grain weight) The weight of 100 grains of rice was measured. (Rice grain shape) The shape of 100 grains of rice was evaluated by the 5-point method according to the following evaluation criteria, and the average value of 100 grains was calculated. 5: No deficiency 4: Partial deficiency 3: Half deficiency 2: 3/4 deficiency 1: 3/4 or more deficiency

[0016]

[Table 2]

[0017]

INDUSTRIAL APPLICABILITY The retort porridge of the present invention causes little starch elution from the rice grains to the liquid part even when stored at high temperature for a long time, does not increase the viscosity of the liquid part, and causes little loss of the rice grains. Even after storage and reheating, the rice grains are large and the grains remain well, and the liquid portion is smooth, and the retort porridge with good texture and taste is obtained.

Claims (2)

[Claims] 1. A retort porridge containing high amylose rice. 2. The retort porridge according to claim 1, wherein the high amylose rice has an amylose content of 24 to 30% by weight.