JPS58216654A - Instant "sekihan" (rice boiled together with red beans) - Google Patents

Abstract

PURPOSE:Glutinous rice is dipped in water containing an extract of red bean pigments, then steamed, dipped in an aqueous solution containing ethanol, combined with separately boiled red beans and the mixture is contained in a vessel to produce SEKIHAN with good taste in a short time. CONSTITUTION:Glutinous rice is dipped in water containing red bean pigment extract for 3-5hr, then drained and steamed. After about 30min steaming, the resultant rice is dipped in an aqueous solution containing 5-20% ethanol for 10-30sec. In the meantime, red beans are thoroughly boiled and combined with the above-stated aqueous ethanol and then the glutinous rice and the red beans are combined. The mixture is put in vessels made of polyethylene, vinyl chloride film or aluminum foil, sterilized or not sterilized and refrigerated.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant sekihan, and more particularly, to a method for easily producing sekihan with the same flavor as that produced by steaming in a steamer by using alcohol. Regarding how to.

Since ancient times, sekihan, or strong rice, has been a very popular food for its delicious kernels and its ability to keep you full. However, both the process of steaming the sticky rice and the process of boiling the red beans are extremely time-consuming. In addition to this, there is a drawback in that it requires complicated steps. For this reason, so-called instant sekihan was developed, which can be eaten by soaking it in hot water in a plastic container.However, not only was it time-consuming to manufacture, but the resulting sekihan was made up of rice particles that adhered to each other. The buttons absorb a large amount of moisture and become sticky.
Moreover, there is a definite flaw in that the flavor is inferior.

The present invention has been made with the aim of solving these defects and producing sekihan in an extremely short period of time, which has a low water absorption and excellent flavor similar to sekihan produced by steaming in a steamer. As a result of intensive research to achieve this goal, we have succeeded in making sticky rice absorb as much water as possible in a short period of time, while giving the finished sekihan product a dry and smooth physical property. The present invention was completed based on the knowledge that ethanol treatment was the only way to simultaneously solve these completely contradictory requirements.

That is, in the present invention, glutinous rice is immersed in water containing an azuki bean pigment extract, and after the glutinous rice is steamed, it is immersed in an aqueous solution containing 5 to 20% ethanol for 10 to 30 seconds. is a method for producing instant sekihan, which is characterized in that adzuki beans that have been sufficiently steamed separately are further added to the ethanol aqueous solution, and then a mixture of glutinous rice and adzuki beans is placed in a container.

In the present invention, the glutinous rice is first soaked in water, but since the amount of water absorbed does not increase even if the rice is soaked for a long time, a V-soaking time of 6 to 5 hours is appropriate. As a result of this soaking process, the water absorption amount of the glutinous rice is about 67 to 38 inches.

This immersion step is carried out in water containing an azuki bean pigment extract.

The water containing the red bean pigment extract can be water, hot water, or water obtained by extracting the pigment with ethanol or other organic solvents and adding a liquid to water. However, in normal cases, it is best to use the broth from which the adzuki beans are boiled as the water containing the pigment extract, and the boiled adzuki beans can be used in the subsequent process. It is also possible to use

The colored soaked glutinous rice is dehydrated and then steamed using a steamer, a large steamer, steaming, etc. According to the conventional method, this steaming process requires a long time, but in the present invention, about 60 minutes is sufficient, and the water absorption amount of the glutinous rice is about 37 to 50 minutes.
It will be 40 inches.

The steamed glutinous rice, which can be called crude okowa, obtained in this way must be soaked in ethanol water. This soaking process reduces the moisture content of the glutinous rice to approximately 50%, making it the most delicious sekihan. In that case, the concentration of alcohol should be between 5 and 20%, preferably between 10 and 15%.
%, and the immersion time is preferably 10 to 30 seconds. If it is immersed for less than 10 seconds, the water absorption will not be sufficient, and if it is immersed for longer than 30 seconds, the water absorption will be excessive, resulting in a paste-like texture and the unique physical properties and texture of sekihan cannot be obtained. In normal cases, the immersion time is preferably about 20 degrees. In this soaking step, the temperature of the alcohol aqueous solution may rise due to the thermal effect of the steamed glutinous rice, but in that case, it is preferable to cool it appropriately to maintain the temperature at about room temperature.

Although the detailed mechanism of immersion in an ethanol aqueous solution still needs to be elucidated in future research, this treatment not only makes it possible to achieve approximately 50% water absorption without denaturing the glutinous rice tissue, but also Since it also has a bacteriostatic effect, it also has the effect of being able to preserve sekihan for a long time without using preservatives.

During this immersion step in ethanol water, not only the steamed glutinous rice as described above but also adzuki beans or bamboo shoots which have been sufficiently heat-treated separately in a conventional manner are immersed in the ethanol aqueous solution. As the adzuki beans or cowpeas, those used previously for producing the pigment extract may be used.

When immersed in an alcohol aqueous solution in this way, the steamed glutinous rice and red beans will all separate into pieces, so after taking them out and storing them in a container, sterilize them or do not sterilize them. , keep refrigerated. Freezing is not preferred as it may deteriorate the quality of sekihan products. As the container, tort packaging plastics such as polyethylene, vinyl chloride, polycellulose, the same film, aluminum foil, and combinations of these may be used as appropriate.

In order to make it edible, for commercial use it can be steamed in a large steamer while still packaged, or at home it can be simply steamed in a steamer or warmed in boiling water for a long period of time. Similar to the sekihan produced by the conventional method, it is possible to easily obtain sekihan that absorbs water quickly, does not have glutinous rice particles sticking to it, and has excellent flavor and texture.

Examples of the present invention will be described below.

Example 1500 g of glutinous rice was prepared and washed. Separately, 600 g of red beans were placed in 2.5 kg of water, heated for 15 minutes, the broth was separated, cooled, and the glutinous rice was immersed in water containing the red bean pigment extract for 4 hours. Next, this sticky rice is steamed in a steamer for 30 minutes.

The adzuki beans from which the adzuki bean broth has been separated as described above are further added with fresh water and boiled for 15 minutes, and then heat treated with a strainer to make the adzuki beans sufficiently soft and edible. The heat-treated red beans and the glutinous rice steamed as described above are immersed in a 15% ethanol aqueous solution for 20 seconds.

After soaking, scoop up the mixture of sticky rice and red beans, and
Weigh to 00g, wrap and seal with plastic film for retort packaging, and store refrigerated.

The packaged instant sekihan prepared in this way was steamed in a container can steamer, then served in one bag per person, sprinkled with an appropriate amount of sweet salt, and served as sekihan for school lunches. This sekihan was of extremely superior quality, with no inferiority in color, flavor, texture, and physical properties to sekihan produced by the conventional method using bamboo steamer over a long period of time.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] Sticky rice is soaked in water containing azuki bean pigment extract, then steamed and then soaked in a 5-20% ethanol aqueous solution for 10-30 seconds. A method for producing instant sekihan, characterized by further adding the soaked red beans to the ethanol aqueous solution, and then storing the mixture of glutinous rice and red beans in a container.