WO2018043751A1 - Food product and production method therefor - Google Patents
Food product and production method therefor Download PDFInfo
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- WO2018043751A1 WO2018043751A1 PCT/JP2017/031859 JP2017031859W WO2018043751A1 WO 2018043751 A1 WO2018043751 A1 WO 2018043751A1 JP 2017031859 W JP2017031859 W JP 2017031859W WO 2018043751 A1 WO2018043751 A1 WO 2018043751A1
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- rice
- food product
- mass
- oil
- water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Definitions
- the present invention relates to a food product in which rice-like granules and a fluid containing oil and water are contained in a container in a mixed state and a method for producing the same.
- cooked retort foods such as cooked rice and retort foods such as curry roux that have been cooked in advance and made easier to eat are commercially available (see, for example, Patent Documents 1 and 2). .
- JP 2011-109986 A Japanese Patent Laying-Open No. 2015-163077
- An object of the present invention is to provide a food product that gives a texture close to that of rice.
- the present inventors mixed rice-like granules containing starch, dextrin, gelling agent, and cloudiness agent with a fluid containing oil and water, stored in a container, and stored for a predetermined period of time.
- the present inventors have found that the grains give a texture close to that of rice and have completed the present invention.
- the present invention is a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granule is starch, dextrin, gelled
- the rice-like grains have a water content of 71% by mass or more and 80% by mass or less, and a change in the water content before and after the food product is kept at 8 ° C. for 24 hours. It is a food product that is 3.0% by mass or less.
- the present invention is a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granule contains starch, dextrin,
- the rice-like grain containing a gelling agent and a cloudiness agent has a water content lower than 0.5% by mass lower than the water content of the fluid, and the food product was kept at 8 ° C. for 24 hours. It is a food product in which the change in water content before and after is 3.0% by mass or less.
- this invention is a food product as described in (1) or (2) whose water content of the said rice-like grain is 73 mass% or more.
- the change in water content before and after the food product is heated at 100 ° C. for 3 minutes is 2.0% by mass or less (1) to (3) Any of the food products described.
- the present invention is the food product according to any one of (1) to (4), wherein the oil includes an oil having a melting point of 25 ° C. or less in an amount of 50% by mass or more based on the oil.
- this invention is a food product in any one of (1) to (5) whose said container is a sealed container.
- the present invention is the food product according to any one of (1) to (6), which is for sale.
- this invention is a method of creating the food product by which the rice-like grain and the fluid containing oil and water were accommodated in the container in the mixed state, Comprising: Starch, dextrin, gelling agent , And a rice-like grain containing a cloudiness agent and a fluid containing oil and water are contained in a container in a mixed state, and the heat-sterilized container is kept in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours.
- This is a method having a process of storing the food product as described above.
- the food product of the present invention is a food product in which rice-like grains and a fluid containing oil and water are contained in a container in a mixed state.
- the 1st rice-like grain of the present invention contains starch, dextrin, a gelling agent, and a cloudiness agent, and the water content is 71 mass% or more and 80 mass% or less, preferably 72.5 mass% or more. It is 5 mass% or less, More preferably, it is 75 mass% or more and 79.0 mass% or less.
- the rice-like grain can give a texture close to that of rice by having a water content in the above range. If the water content of the rice-like grains is too small, the core feels somewhat hard, and it is easy to give a tapioca-like texture and a slimy texture. If the water content of the rice-like grain is excessive, it will not feel crunchy and will not have a texture similar to rice.
- similar to rice means the food texture which cooked rice gives, such as a touch and chewing texture.
- the second rice-like grain of the present invention contains starch, dextrin, gelling agent, and cloudiness agent, and its water content is more than 0.5% by mass lower than the water content of the fluid, preferably More than 0.7% by mass, more preferably more than 1.0% by mass.
- the second rice fluid can give a texture close to that of rice.
- the moisture in the fluid does not completely diffuse into the rice-like grains, and the increase in the moisture content of the rice-like grains is saturated at a moisture content that is more than 0.5% by weight lower than the moisture content of the fluid. To do. If the moisture of the fluid continues to diffuse into the rice-like grains, the texture of the rice-like grains will not be felt and a texture close to that of rice will not be given.
- the first and second rice-like grains of the present invention have a change in water content before and after the food product is kept at 8 ° C. for 24 hours. It is 3.0 mass% or less, Preferably it is 2.0 mass% or less, More preferably, it is 1.0 mass% or less.
- Rice-like grains are more likely to saturate moisture over time than rice and are less likely to swell over time. Therefore, rice becomes wrinkled over time due to mixing with the fluid and loses the texture, whereas rice-like grains also have a texture after a predetermined time has elapsed due to mixing with the fluid. The change with time is small and the texture close to that of rice can be maintained.
- rice-like grains are suitable as stockpile foods because the change in moisture content over time is small, quality control is easy, and long-term storage is possible.
- the rice-like granules of the present invention have a change in water content of 2.0% by mass or less before and after the food product is heated at 100 ° C. for 3 minutes. Even when the rice-like grains are heated, the change in water content is small and the change in texture is small. Therefore, the food product of the present invention containing such rice-like granules can give a texture close to that of rice regardless of whether or not it is heated. For this reason, it is also suitable as an emergency food that does not require a heat source.
- the water content of the rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in the moisture content described above are measured by the atmospheric pressure heating drying method after wiping off the water outside the rice-like granules.
- the atmospheric pressure heating and drying method is a method of heating and drying under the condition of a temperature of 135 ° C. for 2 hours to obtain a water content by a weight difference between before and after drying.
- the above-mentioned moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in moisture content are appropriate by combining production conditions such as rice-like granules, oil, water, and temperature appropriately. Can be achieved.
- a rice-like grain is mixed with a fluid so that part or all of its surface is covered with oil. Therefore, the amount of moisture contained in the fluid to the rice-like granules can be appropriately controlled depending on the type of oil, heating conditions, and the like.
- the shape of the rice-like grains described above is not particularly limited, but has a texture close to that of rice, and from the point of giving satisfaction to consumers, the grains having a shape close to that of rice grains, or the diameter of rice grains It is preferable that it is a granule close to.
- the starch used in the present invention is not particularly limited, and any of various types can be used, including natural starch and modified starch conventionally used for food.
- natural starch such as rice starch, corn starch, wheat starch, barley starch, waxy corn starch, sweet potato starch, potato starch, cereal flour, high amylose starch, cross-linked starch, substituted starch, symbolized starch, acetate containing these starches
- Modified starches such as modified starches, hydroxyalkyl starches, pregelatinized starches, and modified starches obtained by combining these modified treatments can be used alone or in appropriate combination.
- a modified starch obtained by chemically treating the carboxyl group of starch such as cross-linked starch, substituted starch, symbol boiling starch, acetate-modified starch, hydroxyalkyl starch, etc. by esterification or etherification, is preferable.
- modified starches those having a peak viscosity of 600 to 800 Bu are most preferred, particularly with a Brabender viscosity (according to Bender Viscosity, manufactured by Brabender Co.).
- the amount of starch used can be appropriately selected depending on the desired appearance, shape, properties, etc. of the rice-like granules obtained by hydration, but usually the starch content in the granules when water is added, that is, the added water
- the amount of starch used is about 1 to 30% by weight, preferably about 10 to 20% by weight, based on the total amount of raw material for the rice-like grains included.
- the dextrin is not particularly limited as long as it is soluble in water, and usually has a dextrose equivalent (DE) of about 10 to 40, preferably about 20 to 30.
- DE dextrose equivalent
- Dextrin is used in a range of not more than 20 times, preferably about 0.16 to 10 times the weight of starch used.
- Dextrin is used to make a porous structure by elution from grains during the production of rice-like grains, and is used to approximate more natural cooked rice when water is added. Even if not used, the quality of the rice-like grain is not affected.
- the gelling agent used in the present invention is not particularly limited, and any gelling agent used in the food field can be used. This includes both a gelling agent that gels with a divalent cation and a gelling agent that gels by heating, and these can be used either alone or in combination. .
- Examples of the gelling agent that gels with a divalent cation include pectinic acid, alkali pectinate, carrageenan, alginic acid, alkali metal alginate, low methoxypectinic acid, and alkali salts thereof.
- konjac fine powder or glucomannan is 50% of the total gelling agent. It is preferable to set it as weight% or more.
- the amount of gelling agent used is in the range of about 0.003 to 7 times, preferably about 0.01 to 3 times the weight of starch. When a particularly suitable glucomannan is used, it is about 0.003 to 7 times, preferably about 0.1 to 3 times the weight of starch.
- the rice-like grain further contains a divalent metal ion.
- Any divalent cation may be used as long as it has no problem in food hygiene and forms a gel with a gelling agent.
- ions such as calcium and magnesium are preferable from the viewpoint of taste.
- the compound containing a divalent metal ion include water-soluble divalent metal salts such as calcium salts such as calcium chloride, calcium lactate, calcined eggshell calcium, calcined oyster shell calcium, and water-soluble magnesium salts such as magnesium chloride and magnesium lactate. At least one of the above can be used.
- the amount of divalent metal ions used is usually not more than 1 time as a divalent metal salt, preferably about 0.006 to 0.5 times the weight of starch used.
- the clouding agent used in the present invention is added for the purpose of obtaining a rice-like cloudy appearance and for the purpose of dietary fiber.
- a fine powder by physical and chemical methods, for example, average Powdered cellulose having a degree of polymerization of 100 to 300 and passing through a wire mesh of about 60 mesh, or powdered cellulose having a degree of polymerization of 100 or less (Japanese Patent Laid-Open Nos. 57-212231, 59-219333, 61) No. -21342, JP-A 62-138538, JP 62-240302, JP 3-152130, JP 3-163135, JP 60-19921, JP 62 No.
- the clouding agent includes, for example, bone powder, silk, talc, kaolin and the like.
- the amount of the clouding agent used is 0.03 to 20 times, preferably about 0.06 to 5 times the weight of the starch used.
- the powdered cellulose should have a weight ratio of 1.0 to konjac refined powder or glucomannan. The ratio is preferably about 1.5 times or more.
- the rice-like granules of the present invention are conventionally used for food as needed as long as they do not adversely affect the appearance, texture, taste and the like in addition to the above components.
- Various edible substances can be added and mixed as appropriate. These substances include oligosaccharides, polysaccharides such as polydextrose, vitamins, minerals, fragrances, thickeners, colorants, flavors, dietary fiber, etc., and are well known as edible materials.
- Various proteins, peptides, fats and oils, seasonings can be added and blended as necessary.
- the fluid of the present invention contains oil and water.
- the water content of the fluid is preferably 60% by mass or more and 99% by mass or less, more preferably 70% by mass or more and 95% by mass or less from the viewpoint of transferring water to rice-like grains and imparting a texture close to that of rice. Even more preferably, it is 75 mass% or more and 85 mass% or less.
- the water content of the fluid is measured by a normal pressure heating drying method under the same conditions as described above.
- the water content of the fluid is the amount relative to the total amount excluding the solids contained in the fluid.
- the oil content of the fluid may be appropriately selected depending on the type of oil, but is preferably 0.5% by mass from the viewpoint of transferring a predetermined amount of water to the rice-like grains and giving a texture close to that of rice. It is 40 mass% or less, More preferably, it is 1 mass% or more and 30 mass% or less, More preferably, it is 2 mass% or more and 20 mass% or less.
- the oil content of the fluid is measured by the ether extraction method.
- the oil content of the fluid is an amount relative to the total amount excluding the solids contained in the fluid.
- the oil is not particularly limited as long as it can be used for food, and can be appropriately selected depending on the desired food product. Moreover, from the point of obtaining palatability irrespective of the presence or absence of heating, the oil is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably oil having a melting point of 25 ° C. or less with respect to the total amount of oil. Is preferably contained in an amount of 70% by mass or more. Moreover, vegetable oil is preferable to animal oil from the point of obtaining a desired melting point. For example, salad oil, palm oil, rapeseed oil, olive oil, sesame oil, corn oil and the like can be mentioned, and one kind or a plurality of kinds may be used in combination.
- animal oil may be used as appropriate according to the desired amount of transfer because it has a greater effect of limiting the amount of water transferred to rice-like grains than vegetable oil.
- the oil may contain an oil having a melting point of 25 ° C. or higher, preferably in an amount of 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more based on the total amount of oil.
- the rate of adhesion to rice-like granules varies depending on the amount and type of oil
- the oil has the desired moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the change in moisture content. You may select suitably according to quantity.
- the fluid may contain a product that imparts nutritional value, a product that imparts flavor, a product that imparts viscosity, and various additives, depending on the desired food product.
- a product that imparts nutritional value a product that imparts flavor
- a product that imparts viscosity a product that imparts viscosity
- various additives depending on the desired food product.
- the fluid when it is curry roux, it may contain a polished rice and sweet potato paste that are carbohydrates from the viewpoint of imparting the same nutritional value as rice.
- the container for storing the food product of the present invention can be appropriately selected and used as long as it is a food container known in the food industry, and can be appropriately determined according to the distribution form and consumer needs. Since the food product is excellent in stability over time, a closed container is preferable. As an airtight container, the retort pouch etc. which have airtightness and light-shielding property are mentioned, for example.
- the food product accommodated in the sealed container is suitable as stockpile food as will be described later.
- the food product of the present invention contains rice-like grains close to the texture of rice, and thus can be a substitute for cooked rice. Therefore, the food product of the present invention can be selected from various prepared foods as a fluid, for example, curry rice, hayashi rice, rice cake, miscellaneous cooking, doria, risotto, rice cake (parent-child rice cake, Chinese rice cake, sukiyaki rice cake, etc.) It can be suitably used.
- the food product of the present invention is excellent in stability over time and excellent in palatability regardless of whether it is heated or not. Therefore, the food product of the present invention is not limited to normal times, but can be used easily and safely by elderly and young people living alone, as food for outdoor life for camping, as emergency reserve food in the event of a disaster or distress It can be suitably used.
- the food product of the present invention is for sale.
- the food product of the present invention is stored in a container in a state where rice-like grains and fluid are mixed in a food factory or the like, and is heat sterilized to obtain a product, and then a predetermined period (storage period and / or distribution period). After that, after the rice-like grains are brought into a state capable of giving a texture close to that of rice, the rice-like granules are offered for sale.
- the present invention is a method for producing a food product in which rice-like grains and a fluid containing oil and water are mixed and contained in a container, comprising starch, dextrin, gelling agent, and cloudiness
- a rice-like granule containing and a fluid containing oil and water are stored in a container in a mixed state, and the heat-sterilized container is stored in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours or longer.
- It is a method having a process of making a product. As described above, the water content of the fluid does not completely diffuse into the rice-like grains, but becomes saturated at a predetermined water content after 72 hours or more.
- the rice-like granules by mixing the rice-like granules and the fluid, part or all of the surface of the rice-like granules is coated with the oil in the fluid. And the water
- the upper limit of the storage period is not particularly limited, but is preferably 6 months or less, more preferably 1 month or less, until the period for sale.
- the storage period of the food product may be appropriately set within the above range depending on the storage temperature, and may be stored at a different temperature, for example, at 8 ° C., then at 20 ° C. 72 hours or more is enough. In addition, storage of food products does not exclude storage at temperatures other than the above.
- Example 1 A predetermined amount of rice-like grains made of the following raw materials and curry roule as a fluid were mixed, filled into a retort pouch, and sterilized by heating (at 120 ° C. for 45 minutes). And this food product was stored in 8 degreeC environment, the measurement of the time-dependent change of the moisture content of a rice-like granule, and evaluation of food texture were performed. The storage time is the time after heat sterilization. In addition, a food product stored at 8 ° C. for 14 days was boiled at 100 ° C. for 3 minutes, and the water content of the rice-like granules of this product was measured over time and the texture was evaluated. The results are shown in Table 1. The moisture content of the food product after 14 days at 8 ° C. was 80% by mass, and the oil content was 2.2% by mass.
- Rice grain starch, dietary fiber (polydextrose, cellulose), oligosaccharide, dextrin, glucomannan, calcium gluconate, thickener (tangle sticky), seasoning (organic acid) fluid: edible fat ( Vegetable oil), water, curry powder, sweet potato paste, carrot paste, milled rice, chutney, tomato paste, kombu extract, Worcester sauce, ginger paste, garlic paste, salt, spice, yeast extract, thickener (processed starch), coloring (Caramel), seasoning (organic acid)
- the texture evaluation is as follows. ⁇ : Feels very close to rice. ⁇ : Feels close to rice. ⁇ : Feels close to rice. ⁇ : The core is slightly hard and the surface has a slimy feeling.
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Abstract
The purpose of the present invention is to provide a food product having a texture close to that of rice. This food product is housed in a container in a state in which a rice-like granular material and a fluid containing oil and water are mixed together, wherein the rice-like granular material contains starch, dextrin, a gelling agent, and a clouding agent, the water content of the rice-like granular material is 65 mass% to 80 mass% inclusive, and the change in the water content from before and after the food product is stored at 8°C for 24 hours is no more than 3.0 mass%.
Description
本発明は、米様粒体と、油及び水を含む流動体とが混合状態で容器に収容された食品製品及びその製造方法に関する。
The present invention relates to a food product in which rice-like granules and a fluid containing oil and water are contained in a container in a mixed state and a method for producing the same.
従来より、予め調理を済ませ、再加熱することにより食しやすくなるようにした、米飯類のレトルト食品や、カレールー等の惣菜類のレトルト食品が市販されている(例えば、特許文献1、2参照)。
Conventionally, cooked retort foods such as cooked rice and retort foods such as curry roux that have been cooked in advance and made easier to eat are commercially available (see, for example, Patent Documents 1 and 2). .
しかしながら、米飯類と惣菜類とを一緒に混合充填した、例えば雑炊等のレトルト食品においては、米が経時的に吸水して粥状となり、米の食感がなくなるのを避け難かった。そのため、米飯類と惣菜類とを一緒に混合した食品製品においては、米の食感(米粒感等)を有し、嗜好性に優れた製品の開発が求められている。
However, in retort foods such as miscellaneous foods that are mixed and packed together with cooked rice and side dishes, it is difficult to avoid that the rice absorbs water over time and loses its texture. Therefore, in food products in which cooked rice and side dishes are mixed together, there is a demand for the development of products that have a rice texture (such as a grain feel of rice) and are excellent in palatability.
本発明の目的は、米に近い食感を与えられる食品製品を提供することである。
An object of the present invention is to provide a food product that gives a texture close to that of rice.
本発明者らは、デンプン、デキストリン、ゲル化剤、及び白濁剤を含む米様粒体と、油及び水を含む流動体とを混合して容器に収容し、所定時間保管することにより、米様粒体が米に近い食感を与えることを見出し、本発明を完成するに至った。
The present inventors mixed rice-like granules containing starch, dextrin, gelling agent, and cloudiness agent with a fluid containing oil and water, stored in a container, and stored for a predetermined period of time. The present inventors have found that the grains give a texture close to that of rice and have completed the present invention.
(1) 本発明は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品であって、前記米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、前記米様粒体は、71質量%以上80質量%以下の水分含量であり、かつ、前記食品製品を8℃に24時間おいた前後での水分含量の変化が3.0質量%以下である食品製品である。
(1) The present invention is a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granule is starch, dextrin, gelled The rice-like grains have a water content of 71% by mass or more and 80% by mass or less, and a change in the water content before and after the food product is kept at 8 ° C. for 24 hours. It is a food product that is 3.0% by mass or less.
(2) また、本発明は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品であって、前記米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、前記米様粒体は、前記流動体の水分含量よりも0.5質量%超低い水分含量であり、かつ、前記食品製品を8℃に24時間おいた前後での水分含量の変化が3.0質量%以下である食品製品である。
(2) Moreover, the present invention is a food product in which a rice-like granule and a fluid containing oil and water are contained in a container in a mixed state, and the rice-like granule contains starch, dextrin, The rice-like grain containing a gelling agent and a cloudiness agent has a water content lower than 0.5% by mass lower than the water content of the fluid, and the food product was kept at 8 ° C. for 24 hours. It is a food product in which the change in water content before and after is 3.0% by mass or less.
(3) また、本発明は、前記米様粒体の水分含量は、73質量%以上である(1)又は(2)記載の食品製品である。
(3) Moreover, this invention is a food product as described in (1) or (2) whose water content of the said rice-like grain is 73 mass% or more.
(4) また、本発明は、前記米様粒体は、前記食品製品を湯煎100℃で3分間加熱した前後の水分含量の変化が2.0質量%以下である(1)から(3)いずれか記載の食品製品である。
(4) Further, according to the present invention, in the rice-like granules, the change in water content before and after the food product is heated at 100 ° C. for 3 minutes is 2.0% by mass or less (1) to (3) Any of the food products described.
(5) また、本発明は、前記油は、融点25℃以下の油を、前記油に対して50質量%以上の量で含む(1)から(4)いずれか記載の食品製品である。
(5) Further, the present invention is the food product according to any one of (1) to (4), wherein the oil includes an oil having a melting point of 25 ° C. or less in an amount of 50% by mass or more based on the oil.
(6) また、本発明は、前記容器は、密封容器である(1)から(5)いずれか記載の食品製品である。
(6) Moreover, this invention is a food product in any one of (1) to (5) whose said container is a sealed container.
(7) また、本発明は、販売に供されるものである(1)から(6)いずれか記載の食品製品である。
(7) Further, the present invention is the food product according to any one of (1) to (6), which is for sale.
(8) また、本発明は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品を作成する方法であって、デンプン、デキストリン、ゲル化剤、及び白濁剤を含む米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容され、加熱殺菌された収容体を、0℃以上50℃以下の雰囲気中で72時間以上保管して食品製品とする工程を有する方法である。
(8) Moreover, this invention is a method of creating the food product by which the rice-like grain and the fluid containing oil and water were accommodated in the container in the mixed state, Comprising: Starch, dextrin, gelling agent , And a rice-like grain containing a cloudiness agent and a fluid containing oil and water are contained in a container in a mixed state, and the heat-sterilized container is kept in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours. This is a method having a process of storing the food product as described above.
本発明によれば、米に近い食感を与えられる食品製品を提供することができる。
According to the present invention, it is possible to provide a food product that gives a texture close to that of rice.
以下、本発明について、詳細に説明する。
Hereinafter, the present invention will be described in detail.
<食品製品>
本発明の食品製品は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品である。 <Food products>
The food product of the present invention is a food product in which rice-like grains and a fluid containing oil and water are contained in a container in a mixed state.
本発明の食品製品は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品である。 <Food products>
The food product of the present invention is a food product in which rice-like grains and a fluid containing oil and water are contained in a container in a mixed state.
[米様粒体]
以下、本発明の米様粒体について説明する。本発明の第1の米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、その水分含量は、71質量%以上80質量%以下、好ましくは72.5質量%以上79.5質量%以下、より好ましくは75質量%以上79.0質量%以下である。米様粒体は、上記範囲の水分含量を有することにより米に近い食感を与えることができる。米様粒体の水分含量が過小であると、芯がやや硬く感じられ、タピオカ様の食感や、ヌルヌルした舌触りを与えやすい。米様粒体の水分含量が過大であると、歯ごたえが感じられなくなり、米に近い食感を与えられなくなる。なお、本明細書において、米に近い食感とは、炊飯米が与える、歯触り、噛みごこち等の食感のことをいう。 [Rice-like grains]
Hereinafter, the rice-like grain of the present invention will be described. The 1st rice-like grain of the present invention contains starch, dextrin, a gelling agent, and a cloudiness agent, and the water content is 71 mass% or more and 80 mass% or less, preferably 72.5 mass% or more. It is 5 mass% or less, More preferably, it is 75 mass% or more and 79.0 mass% or less. The rice-like grain can give a texture close to that of rice by having a water content in the above range. If the water content of the rice-like grains is too small, the core feels somewhat hard, and it is easy to give a tapioca-like texture and a slimy texture. If the water content of the rice-like grain is excessive, it will not feel crunchy and will not have a texture similar to rice. In addition, in this specification, the food texture close | similar to rice means the food texture which cooked rice gives, such as a touch and chewing texture.
以下、本発明の米様粒体について説明する。本発明の第1の米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、その水分含量は、71質量%以上80質量%以下、好ましくは72.5質量%以上79.5質量%以下、より好ましくは75質量%以上79.0質量%以下である。米様粒体は、上記範囲の水分含量を有することにより米に近い食感を与えることができる。米様粒体の水分含量が過小であると、芯がやや硬く感じられ、タピオカ様の食感や、ヌルヌルした舌触りを与えやすい。米様粒体の水分含量が過大であると、歯ごたえが感じられなくなり、米に近い食感を与えられなくなる。なお、本明細書において、米に近い食感とは、炊飯米が与える、歯触り、噛みごこち等の食感のことをいう。 [Rice-like grains]
Hereinafter, the rice-like grain of the present invention will be described. The 1st rice-like grain of the present invention contains starch, dextrin, a gelling agent, and a cloudiness agent, and the water content is 71 mass% or more and 80 mass% or less, preferably 72.5 mass% or more. It is 5 mass% or less, More preferably, it is 75 mass% or more and 79.0 mass% or less. The rice-like grain can give a texture close to that of rice by having a water content in the above range. If the water content of the rice-like grains is too small, the core feels somewhat hard, and it is easy to give a tapioca-like texture and a slimy texture. If the water content of the rice-like grain is excessive, it will not feel crunchy and will not have a texture similar to rice. In addition, in this specification, the food texture close | similar to rice means the food texture which cooked rice gives, such as a touch and chewing texture.
また、本発明の第2の米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、その水分含量は、流動体の水分含量よりも0.5質量%超低く、好ましくは0.7質量%超低く、より好ましくは1.0質量%超低い。流動体の水分が第2の米様粒体に適量移行することにより、第2の米量流体は、米に近い食感を与えることができる。しかし、流動体の水分は、米様粒体に完全に拡散するわけではなく、米様粒体の水分含量の上昇は、流動体の水分含量よりも0.5質量%超低い水分含量で飽和する。流動体の水分が米様粒体に拡散し続けると、米様粒体の歯ごたえが感じられなくなり、米に近い食感を与えられなくなる。
The second rice-like grain of the present invention contains starch, dextrin, gelling agent, and cloudiness agent, and its water content is more than 0.5% by mass lower than the water content of the fluid, preferably More than 0.7% by mass, more preferably more than 1.0% by mass. By transferring an appropriate amount of water in the fluid to the second rice-like grains, the second rice fluid can give a texture close to that of rice. However, the moisture in the fluid does not completely diffuse into the rice-like grains, and the increase in the moisture content of the rice-like grains is saturated at a moisture content that is more than 0.5% by weight lower than the moisture content of the fluid. To do. If the moisture of the fluid continues to diffuse into the rice-like grains, the texture of the rice-like grains will not be felt and a texture close to that of rice will not be given.
また、本発明の第1及び第2の米様粒体(以下、単に「米様粒体」ということがある)は、食品製品を8℃に24時間おいた前後での水分含量の変化が3.0質量%以下であり、好ましくは2.0質量%以下であり、より好ましくは1.0質量%以下である。米様粒体は、米に比べ水分吸収が経時的に飽和しやすく、経時的に膨潤しにくい。よって、米は、流動体との混合によって経時的に粥状化してしまい食感が失われるのに対し、米様粒体は、流動体との混合によっても、所定時間経過した後の食感の経時的な変化が小さく、米に近い食感を維持できる。また、米様粒体は、経時的な水分含量の変化が小さいことから、品質管理が容易であり、長期保存が可能であることから、備蓄食品としても好適である。
In addition, the first and second rice-like grains of the present invention (hereinafter sometimes simply referred to as “rice-like grains”) have a change in water content before and after the food product is kept at 8 ° C. for 24 hours. It is 3.0 mass% or less, Preferably it is 2.0 mass% or less, More preferably, it is 1.0 mass% or less. Rice-like grains are more likely to saturate moisture over time than rice and are less likely to swell over time. Therefore, rice becomes wrinkled over time due to mixing with the fluid and loses the texture, whereas rice-like grains also have a texture after a predetermined time has elapsed due to mixing with the fluid. The change with time is small and the texture close to that of rice can be maintained. In addition, rice-like grains are suitable as stockpile foods because the change in moisture content over time is small, quality control is easy, and long-term storage is possible.
また、本発明の米様粒体は、食品製品を湯煎100℃で3分間加熱した前後の水分含量の変化が2.0質量%以下である。米様粒体は、加熱されても、水分含量の変化が小さく、食感の変化が小さい。よって、このような米様粒体を含む本発明の食品製品は、加熱の有無にかかわらず、米に近い食感を与えることができる。このため、熱源を必要としない非常用食品としても好適である。
The rice-like granules of the present invention have a change in water content of 2.0% by mass or less before and after the food product is heated at 100 ° C. for 3 minutes. Even when the rice-like grains are heated, the change in water content is small and the change in texture is small. Therefore, the food product of the present invention containing such rice-like granules can give a texture close to that of rice regardless of whether or not it is heated. For this reason, it is also suitable as an emergency food that does not require a heat source.
上述した、米様粒体の水分含量、流動体からの水分の移行量、及び水分含量の変化量は、米様粒体の外側の水分を拭き取った後、常圧加熱乾燥法により測定する。なお、本発明において、常圧加熱乾燥法は、温度135℃で時間2時間の条件下で、加熱乾燥して乾燥前後の重量差を水分含量とするものである。
The water content of the rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in the moisture content described above are measured by the atmospheric pressure heating drying method after wiping off the water outside the rice-like granules. In the present invention, the atmospheric pressure heating and drying method is a method of heating and drying under the condition of a temperature of 135 ° C. for 2 hours to obtain a water content by a weight difference between before and after drying.
上述した、米様粒体の水分含量、流動体からの水分の移行量、及び水分含量の変化量は、米様粒体、油、水、温度等の製造条件を適切に組み合わせることで、適切な値を実現できる。例えば、米様粒体は、流動体と混合されることにより、その表面の一部又は全部が油によって被覆される。よって、米様粒体への流動体に含まれる水分の移行量は、油の種類や加熱条件等によって、適宜制御することができる。
The above-mentioned moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the amount of change in moisture content are appropriate by combining production conditions such as rice-like granules, oil, water, and temperature appropriately. Can be achieved. For example, a rice-like grain is mixed with a fluid so that part or all of its surface is covered with oil. Therefore, the amount of moisture contained in the fluid to the rice-like granules can be appropriately controlled depending on the type of oil, heating conditions, and the like.
なお、上述した米様粒体の形状は、特に限定されないが、米に近い食感を有することから、また消費者に満足感を与える点から、米粒に近い形状の粒体、又は米粒の径に近い粒体であることが好ましい。
The shape of the rice-like grains described above is not particularly limited, but has a texture close to that of rice, and from the point of giving satisfaction to consumers, the grains having a shape close to that of rice grains, or the diameter of rice grains It is preferable that it is a granule close to.
以下、米様粒体の各成分について詳細に説明する。
(デンプン)
本発明において用いるデンプンは、特に限定するものではなく、従来より食用に供されている天然澱粉、化工澱粉を含め、各種のものいずれもが利用できる。例えば、米澱粉、コーンスターチ、小麦澱粉、大麦澱粉、ワキシーコーンスターチ、甘薯澱粉、馬鈴薯澱粉等の天然澱粉類、これらの澱粉を含有する穀粉、ハイアミロース澱粉、架橋澱粉、置換澱粉、シンボイリング澱粉、アセテート変性澱粉、ヒドロキシアルキル澱粉、α化澱粉、これらの化工処理を組み合わせた化工澱粉等の化工澱粉を単独で、又は適宜組み合わせて使用できる。特に、架橋結合澱粉、置換澱粉、シンボイリング澱粉、アセテート変性澱粉、ヒドロキシアルキル澱粉等の、澱粉の有するカルボキシル基をエステル化やエーテル化等により化学処理して得られる、化工澱粉が好適であり、化工澱粉の内でも特にブラベンダー粘度(Brender Viscosity、ブラベンダー社製粘度計による)のピーク粘度が600~800Buのものが最も好ましい。 Hereinafter, each component of the rice-like grain will be described in detail.
(Starch)
The starch used in the present invention is not particularly limited, and any of various types can be used, including natural starch and modified starch conventionally used for food. For example, natural starch such as rice starch, corn starch, wheat starch, barley starch, waxy corn starch, sweet potato starch, potato starch, cereal flour, high amylose starch, cross-linked starch, substituted starch, symbolized starch, acetate containing these starches Modified starches such as modified starches, hydroxyalkyl starches, pregelatinized starches, and modified starches obtained by combining these modified treatments can be used alone or in appropriate combination. In particular, a modified starch obtained by chemically treating the carboxyl group of starch, such as cross-linked starch, substituted starch, symbol boiling starch, acetate-modified starch, hydroxyalkyl starch, etc. by esterification or etherification, is preferable. Among the modified starches, those having a peak viscosity of 600 to 800 Bu are most preferred, particularly with a Brabender viscosity (according to Bender Viscosity, manufactured by Brabender Co.).
(デンプン)
本発明において用いるデンプンは、特に限定するものではなく、従来より食用に供されている天然澱粉、化工澱粉を含め、各種のものいずれもが利用できる。例えば、米澱粉、コーンスターチ、小麦澱粉、大麦澱粉、ワキシーコーンスターチ、甘薯澱粉、馬鈴薯澱粉等の天然澱粉類、これらの澱粉を含有する穀粉、ハイアミロース澱粉、架橋澱粉、置換澱粉、シンボイリング澱粉、アセテート変性澱粉、ヒドロキシアルキル澱粉、α化澱粉、これらの化工処理を組み合わせた化工澱粉等の化工澱粉を単独で、又は適宜組み合わせて使用できる。特に、架橋結合澱粉、置換澱粉、シンボイリング澱粉、アセテート変性澱粉、ヒドロキシアルキル澱粉等の、澱粉の有するカルボキシル基をエステル化やエーテル化等により化学処理して得られる、化工澱粉が好適であり、化工澱粉の内でも特にブラベンダー粘度(Brender Viscosity、ブラベンダー社製粘度計による)のピーク粘度が600~800Buのものが最も好ましい。 Hereinafter, each component of the rice-like grain will be described in detail.
(Starch)
The starch used in the present invention is not particularly limited, and any of various types can be used, including natural starch and modified starch conventionally used for food. For example, natural starch such as rice starch, corn starch, wheat starch, barley starch, waxy corn starch, sweet potato starch, potato starch, cereal flour, high amylose starch, cross-linked starch, substituted starch, symbolized starch, acetate containing these starches Modified starches such as modified starches, hydroxyalkyl starches, pregelatinized starches, and modified starches obtained by combining these modified treatments can be used alone or in appropriate combination. In particular, a modified starch obtained by chemically treating the carboxyl group of starch, such as cross-linked starch, substituted starch, symbol boiling starch, acetate-modified starch, hydroxyalkyl starch, etc. by esterification or etherification, is preferable. Among the modified starches, those having a peak viscosity of 600 to 800 Bu are most preferred, particularly with a Brabender viscosity (according to Bender Viscosity, manufactured by Brabender Co.).
デンプンの使用量は、加水して得られる米様粒体の所望の外観、形状、性状等により適宜選択できるが、通常、水を加えた際の粒体中の澱粉含量、すなわち、添加水を含めた米様粒体の製造原料の全量に対するデンプンの使用量が1~30重量%程度、好ましくは10~20重量%程度となるようにする。
The amount of starch used can be appropriately selected depending on the desired appearance, shape, properties, etc. of the rice-like granules obtained by hydration, but usually the starch content in the granules when water is added, that is, the added water The amount of starch used is about 1 to 30% by weight, preferably about 10 to 20% by weight, based on the total amount of raw material for the rice-like grains included.
(デキストリン)
デキストリンとしては、水に可溶なものならいずれでもよく、通常、デキストロース当量(DE)が10~40程度、好ましくは20~30程度のものが好適である。デキストリンは、用いるデンプンの重量に対して20倍以下、好ましくは約0.16~10倍程度の範囲で使用される。デキストリンは、米様粒体の製造の際に、粒より溶出させて多孔質構造を形成させ、水を加えた際に、より天然の米飯に近似させるために用いるもので、必ずしも使用の必要はなく、使用せずとも、米様粒体の品質には影響はない。 (dextrin)
The dextrin is not particularly limited as long as it is soluble in water, and usually has a dextrose equivalent (DE) of about 10 to 40, preferably about 20 to 30. Dextrin is used in a range of not more than 20 times, preferably about 0.16 to 10 times the weight of starch used. Dextrin is used to make a porous structure by elution from grains during the production of rice-like grains, and is used to approximate more natural cooked rice when water is added. Even if not used, the quality of the rice-like grain is not affected.
デキストリンとしては、水に可溶なものならいずれでもよく、通常、デキストロース当量(DE)が10~40程度、好ましくは20~30程度のものが好適である。デキストリンは、用いるデンプンの重量に対して20倍以下、好ましくは約0.16~10倍程度の範囲で使用される。デキストリンは、米様粒体の製造の際に、粒より溶出させて多孔質構造を形成させ、水を加えた際に、より天然の米飯に近似させるために用いるもので、必ずしも使用の必要はなく、使用せずとも、米様粒体の品質には影響はない。 (dextrin)
The dextrin is not particularly limited as long as it is soluble in water, and usually has a dextrose equivalent (DE) of about 10 to 40, preferably about 20 to 30. Dextrin is used in a range of not more than 20 times, preferably about 0.16 to 10 times the weight of starch used. Dextrin is used to make a porous structure by elution from grains during the production of rice-like grains, and is used to approximate more natural cooked rice when water is added. Even if not used, the quality of the rice-like grain is not affected.
(ゲル化剤)
本発明において用いるゲル化剤は、特に限定するものではなく、食品分野で使用されているものならいずれでも使用できる。これには、2価の陽イオンによりゲル化するゲル化剤、及び加熱によりゲル化するゲル化剤の両者が包含され、これらはそのいずれかを単独で又は両者を組み合わせて使用することができる。2価の陽イオンによりゲル化するゲル化剤としては、例えば、ペクチン酸、ペクチン酸アルカリ塩、カラゲーナン、アルギン酸、アルギン酸アルカリ金属塩、低メトキシペクチン酸、及びそのアルカリ塩類等が挙げられる。また、加熱によりゲル化するゲル化剤としては、例えば、ゼラチン、卵白、コンニャク精粉、グルコマンナン(コンニャクマンナン)、カゼイン、ジェランガム、アラビアガム、グアーガム、ローカストビーンガム、寒天等が挙げられる。本発明においては、ゲル化剤として、特にコンニャク精粉、又はグルコマンナンと他のゲル化剤を併用することが好適であり、この際、コンニャク精粉又はグルコマンナンは、全ゲル化剤の50重量%以上とすることが好ましい。 (Gelling agent)
The gelling agent used in the present invention is not particularly limited, and any gelling agent used in the food field can be used. This includes both a gelling agent that gels with a divalent cation and a gelling agent that gels by heating, and these can be used either alone or in combination. . Examples of the gelling agent that gels with a divalent cation include pectinic acid, alkali pectinate, carrageenan, alginic acid, alkali metal alginate, low methoxypectinic acid, and alkali salts thereof. Examples of the gelling agent that gels by heating include gelatin, egg white, konjac fine powder, glucomannan (konjac mannan), casein, gellan gum, gum arabic, guar gum, locust bean gum, and agar. In the present invention, it is particularly preferable to use konjac fine powder or glucomannan in combination with another gelling agent as the gelling agent. In this case, konjac fine powder or glucomannan is 50% of the total gelling agent. It is preferable to set it as weight% or more.
本発明において用いるゲル化剤は、特に限定するものではなく、食品分野で使用されているものならいずれでも使用できる。これには、2価の陽イオンによりゲル化するゲル化剤、及び加熱によりゲル化するゲル化剤の両者が包含され、これらはそのいずれかを単独で又は両者を組み合わせて使用することができる。2価の陽イオンによりゲル化するゲル化剤としては、例えば、ペクチン酸、ペクチン酸アルカリ塩、カラゲーナン、アルギン酸、アルギン酸アルカリ金属塩、低メトキシペクチン酸、及びそのアルカリ塩類等が挙げられる。また、加熱によりゲル化するゲル化剤としては、例えば、ゼラチン、卵白、コンニャク精粉、グルコマンナン(コンニャクマンナン)、カゼイン、ジェランガム、アラビアガム、グアーガム、ローカストビーンガム、寒天等が挙げられる。本発明においては、ゲル化剤として、特にコンニャク精粉、又はグルコマンナンと他のゲル化剤を併用することが好適であり、この際、コンニャク精粉又はグルコマンナンは、全ゲル化剤の50重量%以上とすることが好ましい。 (Gelling agent)
The gelling agent used in the present invention is not particularly limited, and any gelling agent used in the food field can be used. This includes both a gelling agent that gels with a divalent cation and a gelling agent that gels by heating, and these can be used either alone or in combination. . Examples of the gelling agent that gels with a divalent cation include pectinic acid, alkali pectinate, carrageenan, alginic acid, alkali metal alginate, low methoxypectinic acid, and alkali salts thereof. Examples of the gelling agent that gels by heating include gelatin, egg white, konjac fine powder, glucomannan (konjac mannan), casein, gellan gum, gum arabic, guar gum, locust bean gum, and agar. In the present invention, it is particularly preferable to use konjac fine powder or glucomannan in combination with another gelling agent as the gelling agent. In this case, konjac fine powder or glucomannan is 50% of the total gelling agent. It is preferable to set it as weight% or more.
ゲル化剤の使用量は、デンプンの重量に対して、0.003~7倍、好ましくは0.01~3倍程度の範囲で使用される。特に好適なグルコマンナンを用いる場合は、デンプンの重量に対して0.003~7倍、好ましくは0.1~3倍程度とする。
The amount of gelling agent used is in the range of about 0.003 to 7 times, preferably about 0.01 to 3 times the weight of starch. When a particularly suitable glucomannan is used, it is about 0.003 to 7 times, preferably about 0.1 to 3 times the weight of starch.
2価の陽イオンによりゲル化するゲル化剤を用いる場合、米様粒体は、2価金属イオンをさらに含むものとなる。2価陽イオンとしては、食品衛生上問題なく、かつゲル化剤と共にゲルを形成するものであればよく、例えば、カルシウム、マグネシウム等のイオンが味の点から好ましい。2価金属イオンを含む化合物としては、例えば、塩化カルシウム、乳酸カルシウム、焼成卵殻カルシウム、焼成カキ殻カルシウム等のカルシウム塩、塩化マグネシウム、乳酸マグネシウム等の水溶性マグネシウム塩等の水溶性2価金属塩の少なくとも1種を使用することができる。2価金属イオンの使用量は、通常、用いる澱粉の重量に対して、2価金属塩として1倍以下、好ましくは約0.006~0.5倍の範囲とする。
When a gelling agent that gels with a divalent cation is used, the rice-like grain further contains a divalent metal ion. Any divalent cation may be used as long as it has no problem in food hygiene and forms a gel with a gelling agent. For example, ions such as calcium and magnesium are preferable from the viewpoint of taste. Examples of the compound containing a divalent metal ion include water-soluble divalent metal salts such as calcium salts such as calcium chloride, calcium lactate, calcined eggshell calcium, calcined oyster shell calcium, and water-soluble magnesium salts such as magnesium chloride and magnesium lactate. At least one of the above can be used. The amount of divalent metal ions used is usually not more than 1 time as a divalent metal salt, preferably about 0.006 to 0.5 times the weight of starch used.
(白濁剤)
本発明において用いる白濁剤は、米様の白濁した外観を得る目的、及び食物繊維としての目的で添加されるが、特に、物理的、化学的手法により微粉末としたものが好ましく、例えば、平均重合度100~300で、約60メッシュの金網を通過する粉末セルロースや、重合度が100以下の粉末セルロース(特開昭57-212231号公報、特開昭59-219333号公報、特開昭61-211342号公報、特開昭62-138538号公報、特開昭62-240302号公報、特開平3-152130号公報、特開平3-163135号公報、特公昭60-19921号公報、特公昭62-30220号公報、特公昭63-44763号公報、特公平2-12494号公報等参照)等が好適である。これらの好適な粉末セルロースは、白濁した外観を付与する効果、及び食物繊維としての効果を奏する他に、得られる米様粒体の保水性を良好なものとし、加水した際の粒子からの離水を長期に亘って回避し、これによって米様粒体に、米に近い食感を付与することができる。また、上記白濁剤には、該セルロースの他に、例えば骨粉、絹、タルク、カオリン等も包含される。 (Clouding agent)
The clouding agent used in the present invention is added for the purpose of obtaining a rice-like cloudy appearance and for the purpose of dietary fiber. Particularly, it is preferable to use a fine powder by physical and chemical methods, for example, average Powdered cellulose having a degree of polymerization of 100 to 300 and passing through a wire mesh of about 60 mesh, or powdered cellulose having a degree of polymerization of 100 or less (Japanese Patent Laid-Open Nos. 57-212231, 59-219333, 61) No. -21342, JP-A 62-138538, JP 62-240302, JP 3-152130, JP 3-163135, JP 60-19921, JP 62 No. -30220, Japanese Examined Patent Publication No. 63-44763, Japanese Examined Patent Publication No. 2-12494, etc.) are suitable. These suitable cellulose powders have the effect of giving a cloudy appearance and the effect as dietary fiber, and also make the obtained rice-like granules have good water retention, and water separation from the particles when they are hydrated Can be avoided over a long period of time, thereby giving the rice-like grain a texture close to that of rice. In addition to the cellulose, the clouding agent includes, for example, bone powder, silk, talc, kaolin and the like.
本発明において用いる白濁剤は、米様の白濁した外観を得る目的、及び食物繊維としての目的で添加されるが、特に、物理的、化学的手法により微粉末としたものが好ましく、例えば、平均重合度100~300で、約60メッシュの金網を通過する粉末セルロースや、重合度が100以下の粉末セルロース(特開昭57-212231号公報、特開昭59-219333号公報、特開昭61-211342号公報、特開昭62-138538号公報、特開昭62-240302号公報、特開平3-152130号公報、特開平3-163135号公報、特公昭60-19921号公報、特公昭62-30220号公報、特公昭63-44763号公報、特公平2-12494号公報等参照)等が好適である。これらの好適な粉末セルロースは、白濁した外観を付与する効果、及び食物繊維としての効果を奏する他に、得られる米様粒体の保水性を良好なものとし、加水した際の粒子からの離水を長期に亘って回避し、これによって米様粒体に、米に近い食感を付与することができる。また、上記白濁剤には、該セルロースの他に、例えば骨粉、絹、タルク、カオリン等も包含される。 (Clouding agent)
The clouding agent used in the present invention is added for the purpose of obtaining a rice-like cloudy appearance and for the purpose of dietary fiber. Particularly, it is preferable to use a fine powder by physical and chemical methods, for example, average Powdered cellulose having a degree of polymerization of 100 to 300 and passing through a wire mesh of about 60 mesh, or powdered cellulose having a degree of polymerization of 100 or less (Japanese Patent Laid-Open Nos. 57-212231, 59-219333, 61) No. -21342, JP-A 62-138538, JP 62-240302, JP 3-152130, JP 3-163135, JP 60-19921, JP 62 No. -30220, Japanese Examined Patent Publication No. 63-44763, Japanese Examined Patent Publication No. 2-12494, etc.) are suitable. These suitable cellulose powders have the effect of giving a cloudy appearance and the effect as dietary fiber, and also make the obtained rice-like granules have good water retention, and water separation from the particles when they are hydrated Can be avoided over a long period of time, thereby giving the rice-like grain a texture close to that of rice. In addition to the cellulose, the clouding agent includes, for example, bone powder, silk, talc, kaolin and the like.
上記白濁剤の使用量は、用いる澱粉の重量に対して、0.03~20倍、好ましくは約0.06~5倍程度の範囲とする。ただし、デンプンとして化工澱粉、及びゲル化剤としてコンニャク精粉又はグルコマンナンを用い、白濁剤として粉末セルロースを用いる場合は、粉末セルロースはコンニャク精粉又はグルコマンナンに対して重量比で1.0を超える割合、好ましくは、約1.5倍以上である。
The amount of the clouding agent used is 0.03 to 20 times, preferably about 0.06 to 5 times the weight of the starch used. However, when using modified starch as starch and konjac refined powder or glucomannan as gelling agent and using powdered cellulose as cloudiness agent, the powdered cellulose should have a weight ratio of 1.0 to konjac refined powder or glucomannan. The ratio is preferably about 1.5 times or more.
本発明の米様粒体は、以上の各成分の他に、その外観、食感、呈味等に悪影響を与えない限りにおいて、必要に応じて、従来より食用に供されることの知られている各種の可食性物質を、適宜添加配合することができる。これらの物質には、オリゴ糖、ポリデキストロース等の多糖類、ビタミン類、ミネラル類、香料、増粘剤、着色剤、フレーバー、食物繊維等が包含され、されに可食性材料としてよく知られている各種の蛋白質、ペプチド、油脂、調味料(砂糖、塩、醤油等)もまた必要に応じて適宜添加配合することができる。
It is known that the rice-like granules of the present invention are conventionally used for food as needed as long as they do not adversely affect the appearance, texture, taste and the like in addition to the above components. Various edible substances can be added and mixed as appropriate. These substances include oligosaccharides, polysaccharides such as polydextrose, vitamins, minerals, fragrances, thickeners, colorants, flavors, dietary fiber, etc., and are well known as edible materials. Various proteins, peptides, fats and oils, seasonings (sugar, salt, soy sauce, etc.) can be added and blended as necessary.
[流動体]
以下、本発明の流動体について説明する。本発明の流動体は、油及び水を含む。流動体の水分含量は、米様粒体に水を移行させ、米に近い食感を付与する点から、好ましくは60質量%以上99質量%以下、より好ましくは70質量%以上95質量%以下、さらにより好ましくは75質量%以上85質量%以下である。なお、流動体の水分量は、上述した条件と同様の条件で、常圧加熱乾燥法により測定する。流動体の水分量は、流動体に含まれる固形物を除いた全体量に対する量とする。 [Fluid]
Hereinafter, the fluid of the present invention will be described. The fluid of the present invention contains oil and water. The water content of the fluid is preferably 60% by mass or more and 99% by mass or less, more preferably 70% by mass or more and 95% by mass or less from the viewpoint of transferring water to rice-like grains and imparting a texture close to that of rice. Even more preferably, it is 75 mass% or more and 85 mass% or less. The water content of the fluid is measured by a normal pressure heating drying method under the same conditions as described above. The water content of the fluid is the amount relative to the total amount excluding the solids contained in the fluid.
以下、本発明の流動体について説明する。本発明の流動体は、油及び水を含む。流動体の水分含量は、米様粒体に水を移行させ、米に近い食感を付与する点から、好ましくは60質量%以上99質量%以下、より好ましくは70質量%以上95質量%以下、さらにより好ましくは75質量%以上85質量%以下である。なお、流動体の水分量は、上述した条件と同様の条件で、常圧加熱乾燥法により測定する。流動体の水分量は、流動体に含まれる固形物を除いた全体量に対する量とする。 [Fluid]
Hereinafter, the fluid of the present invention will be described. The fluid of the present invention contains oil and water. The water content of the fluid is preferably 60% by mass or more and 99% by mass or less, more preferably 70% by mass or more and 95% by mass or less from the viewpoint of transferring water to rice-like grains and imparting a texture close to that of rice. Even more preferably, it is 75 mass% or more and 85 mass% or less. The water content of the fluid is measured by a normal pressure heating drying method under the same conditions as described above. The water content of the fluid is the amount relative to the total amount excluding the solids contained in the fluid.
流動体の油含量は、油の種類によって適宜選択されればよいが、米様粒体に所定量の水を移行させ、米に近い食感を付与する点から、好ましくは0.5質量%以上40質量%以下、より好ましくは1質量%以上30質量%以下、さらにより好ましくは2質量%以上20質量%以下である。なお、流動体の油含量は、エーテル抽出法により測定する。流動体の油含量は、流動体に含まれる固形物を除いた全体量に対する量とする。
The oil content of the fluid may be appropriately selected depending on the type of oil, but is preferably 0.5% by mass from the viewpoint of transferring a predetermined amount of water to the rice-like grains and giving a texture close to that of rice. It is 40 mass% or less, More preferably, it is 1 mass% or more and 30 mass% or less, More preferably, it is 2 mass% or more and 20 mass% or less. The oil content of the fluid is measured by the ether extraction method. The oil content of the fluid is an amount relative to the total amount excluding the solids contained in the fluid.
油は、食用に供することができれば、特に制限されず、所望の食品製品に応じて適宜選択できる。また、加熱の有無にかかわらず、嗜好性を得る点から、油は、融点25℃以下の油を、油全量に対して好ましくは50質量%以上、より好ましくは60質量%以上、さらにより好ましくは70質量%以上の量で含むことが好ましい。また、所望の融点を得る点から、動物性油よりも植物性油が好ましい。例えば、サラダ油、パーム油、なたね油、オリーブ油、ゴマ油、コーン油等が挙げられ、1種又は複数種組み合わせて使用してもよい。但し、動物性油は、植物性油よりも米様粒体への水の移行量を制限する効果が大きいことから、所望の移行量に応じて、適宜使用してもよい。また、油は、融点25℃以上の油を、油全量に対して好ましくは50質量%以上、より好ましくは60質量%以上、さらにより好ましくは70質量%以上の量で含んでもよい。
The oil is not particularly limited as long as it can be used for food, and can be appropriately selected depending on the desired food product. Moreover, from the point of obtaining palatability irrespective of the presence or absence of heating, the oil is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably oil having a melting point of 25 ° C. or less with respect to the total amount of oil. Is preferably contained in an amount of 70% by mass or more. Moreover, vegetable oil is preferable to animal oil from the point of obtaining a desired melting point. For example, salad oil, palm oil, rapeseed oil, olive oil, sesame oil, corn oil and the like can be mentioned, and one kind or a plurality of kinds may be used in combination. However, animal oil may be used as appropriate according to the desired amount of transfer because it has a greater effect of limiting the amount of water transferred to rice-like grains than vegetable oil. The oil may contain an oil having a melting point of 25 ° C. or higher, preferably in an amount of 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more based on the total amount of oil.
さらに、油の量や種類によって米様粒体との被着率も異なることから、油は、所望とする、米様粒体の水分含量、流動体からの水分の移行量、水分含量の変化量に応じて適宜選択してもよい。
Furthermore, since the rate of adhesion to rice-like granules varies depending on the amount and type of oil, the oil has the desired moisture content of rice-like granules, the amount of moisture transferred from the fluid, and the change in moisture content. You may select suitably according to quantity.
また、流動体は、所望の食品製品に応じて、栄養価を付与するもの、風味を付与するもの、粘性を付与するもの、各種添加物を含んでもよい。例えば、流動体がカレールーである場合には、米と同様の栄養価を付与する点から、炭水化物である精米、サツマイモペーストを含んでいてもよい。
Also, the fluid may contain a product that imparts nutritional value, a product that imparts flavor, a product that imparts viscosity, and various additives, depending on the desired food product. For example, when the fluid is curry roux, it may contain a polished rice and sweet potato paste that are carbohydrates from the viewpoint of imparting the same nutritional value as rice.
[容器]
本発明の食品製品を収容する容器は、食品業界で公知の食品容器であれば、適宜選択して用いることができ、流通形態や消費者ニーズに応じて適宜決定することができるが、本発明の食品製品は、経時安定性に優れることから、密閉容器が好ましい。密閉容器としては、例えば、気密性と遮光性を有するレトルトパウチ等が挙げられる。密閉容器に収容された食品製品は、後述するように備蓄食として好適である。 [container]
The container for storing the food product of the present invention can be appropriately selected and used as long as it is a food container known in the food industry, and can be appropriately determined according to the distribution form and consumer needs. Since the food product is excellent in stability over time, a closed container is preferable. As an airtight container, the retort pouch etc. which have airtightness and light-shielding property are mentioned, for example. The food product accommodated in the sealed container is suitable as stockpile food as will be described later.
本発明の食品製品を収容する容器は、食品業界で公知の食品容器であれば、適宜選択して用いることができ、流通形態や消費者ニーズに応じて適宜決定することができるが、本発明の食品製品は、経時安定性に優れることから、密閉容器が好ましい。密閉容器としては、例えば、気密性と遮光性を有するレトルトパウチ等が挙げられる。密閉容器に収容された食品製品は、後述するように備蓄食として好適である。 [container]
The container for storing the food product of the present invention can be appropriately selected and used as long as it is a food container known in the food industry, and can be appropriately determined according to the distribution form and consumer needs. Since the food product is excellent in stability over time, a closed container is preferable. As an airtight container, the retort pouch etc. which have airtightness and light-shielding property are mentioned, for example. The food product accommodated in the sealed container is suitable as stockpile food as will be described later.
[用途]
本発明の食品製品は、上述したように、米の食感に近い米様粒体を含むため、米飯類の代替品となり得る。したがって、本発明の食品製品は、流動体に各種惣菜類を選択することによって、例えば、カレーライス、ハヤシライス、粥、雑炊、ドリア、リゾット、丼物(親子丼、中華丼、すき焼き丼等)として好適に利用できる。 [Usage]
As described above, the food product of the present invention contains rice-like grains close to the texture of rice, and thus can be a substitute for cooked rice. Therefore, the food product of the present invention can be selected from various prepared foods as a fluid, for example, curry rice, hayashi rice, rice cake, miscellaneous cooking, doria, risotto, rice cake (parent-child rice cake, Chinese rice cake, sukiyaki rice cake, etc.) It can be suitably used.
本発明の食品製品は、上述したように、米の食感に近い米様粒体を含むため、米飯類の代替品となり得る。したがって、本発明の食品製品は、流動体に各種惣菜類を選択することによって、例えば、カレーライス、ハヤシライス、粥、雑炊、ドリア、リゾット、丼物(親子丼、中華丼、すき焼き丼等)として好適に利用できる。 [Usage]
As described above, the food product of the present invention contains rice-like grains close to the texture of rice, and thus can be a substitute for cooked rice. Therefore, the food product of the present invention can be selected from various prepared foods as a fluid, for example, curry rice, hayashi rice, rice cake, miscellaneous cooking, doria, risotto, rice cake (parent-child rice cake, Chinese rice cake, sukiyaki rice cake, etc.) It can be suitably used.
また、上述したように、本発明の食品製品は、経時安定性に優れ、かつ、加熱に有無によらず嗜好性に優れる。よって、本発明の食品製品は、平常時に限らず、一人暮らしの老人や若者が手軽かつ安全に利用できる食品として、キャンプ用のアウトドアライフ用の食品として、災害時や遭難時の非常用備蓄食として好適に利用できる。
Moreover, as described above, the food product of the present invention is excellent in stability over time and excellent in palatability regardless of whether it is heated or not. Therefore, the food product of the present invention is not limited to normal times, but can be used easily and safely by elderly and young people living alone, as food for outdoor life for camping, as emergency reserve food in the event of a disaster or distress It can be suitably used.
なお、本発明の食品製品は、販売に供されるものである。本発明の食品製品は、食品工場等で米様粒体と流動体とが混合状態で容器に収容され、加熱殺菌されて製品とされた後、所定の期間(保管期間及び/流通期間)を経て、米様粒体が米に近い食感を与えることができる状態にされた後、販売に供されるものである。
Note that the food product of the present invention is for sale. The food product of the present invention is stored in a container in a state where rice-like grains and fluid are mixed in a food factory or the like, and is heat sterilized to obtain a product, and then a predetermined period (storage period and / or distribution period). After that, after the rice-like grains are brought into a state capable of giving a texture close to that of rice, the rice-like granules are offered for sale.
<製造方法>
本発明は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品を製造する方法であって、デンプン、デキストリン、ゲル化剤、及び白濁剤を含む米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容され、加熱殺菌された収容体を、0℃以上50℃以下の雰囲気中で72時間以上保管して食品製品とする工程を有する方法である。上述したように、流動体の水分は、米様粒体中に完全に拡散するのではなく、72時間以上経過後には、所定の水分含量で飽和状態に近くなる。 <Manufacturing method>
The present invention is a method for producing a food product in which rice-like grains and a fluid containing oil and water are mixed and contained in a container, comprising starch, dextrin, gelling agent, and cloudiness A rice-like granule containing and a fluid containing oil and water are stored in a container in a mixed state, and the heat-sterilized container is stored in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours or longer. It is a method having a process of making a product. As described above, the water content of the fluid does not completely diffuse into the rice-like grains, but becomes saturated at a predetermined water content after 72 hours or more.
本発明は、米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品を製造する方法であって、デンプン、デキストリン、ゲル化剤、及び白濁剤を含む米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容され、加熱殺菌された収容体を、0℃以上50℃以下の雰囲気中で72時間以上保管して食品製品とする工程を有する方法である。上述したように、流動体の水分は、米様粒体中に完全に拡散するのではなく、72時間以上経過後には、所定の水分含量で飽和状態に近くなる。 <Manufacturing method>
The present invention is a method for producing a food product in which rice-like grains and a fluid containing oil and water are mixed and contained in a container, comprising starch, dextrin, gelling agent, and cloudiness A rice-like granule containing and a fluid containing oil and water are stored in a container in a mixed state, and the heat-sterilized container is stored in an atmosphere of 0 ° C. or higher and 50 ° C. or lower for 72 hours or longer. It is a method having a process of making a product. As described above, the water content of the fluid does not completely diffuse into the rice-like grains, but becomes saturated at a predetermined water content after 72 hours or more.
本発明においては、米様粒体と流動体とが混合されることによって、米様粒体の表面の一部又は全部に、流動体中の油が被覆される。そして、容器内に収容された米様粒体と流動体とが加熱殺菌(例えば、レトルト殺菌)されることにより、流動体の水分が米様粒体へ移行し始める。その後、0℃以上50℃以下(例えば、8℃以上、15℃以上、40℃以下、30℃以下)の雰囲気中で72時間以上、好ましくは96時間以上、より好ましくは14日間以上、保管することにより、流動体の水分が米様粒体へ所定量移行し、米様粒体が米に近い食感を与えることができる。この保管期間が過小であると、流動体の水分の移行が不十分で、米様粒体が米に近い食感を与えることができない。保管期間の上限は、特に制限されないが、販売に供される期間まで、好ましくは6か月以下、より好ましくは1か月以下である。なお、食品製品の保管期間は、保管温度によって、上記範囲で適宜設定されればよく、異なる温度で、例えば8℃での保管の後、20℃での保管があってもよく、全体の保管時間が72時間以上であれば足りる。また、食品製品の保管は、上記温度以外で保管されることを除外しない。
In the present invention, by mixing the rice-like granules and the fluid, part or all of the surface of the rice-like granules is coated with the oil in the fluid. And the water | moisture content of a fluid begins to transfer to a rice-like granule by heat-sterilizing (for example, retort sterilization) the rice-like granule accommodated in the container and the fluid. Thereafter, it is stored for 72 hours or more, preferably 96 hours or more, more preferably 14 days or more in an atmosphere of 0 ° C. or more and 50 ° C. or less (for example, 8 ° C. or more, 15 ° C. or more, 40 ° C. or less, 30 ° C. or less). As a result, a predetermined amount of water in the fluid moves to the rice-like granules, and the rice-like granules can give a texture close to that of rice. If this storage period is too short, the moisture in the fluid is not sufficiently transferred, and the rice-like grains cannot give a texture close to that of rice. The upper limit of the storage period is not particularly limited, but is preferably 6 months or less, more preferably 1 month or less, until the period for sale. The storage period of the food product may be appropriately set within the above range depending on the storage temperature, and may be stored at a different temperature, for example, at 8 ° C., then at 20 ° C. 72 hours or more is enough. In addition, storage of food products does not exclude storage at temperatures other than the above.
以下、本発明を実施例に基づいて説明するが、本発明はこれら実施例に限定されるものではない。
Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.
[実施例]
下記原料からなる米様粒体と流動体であるカレールーとを所定量混合し、レトルトパウチに充填し、加熱殺菌(120℃で45分間)した。そして、この食品製品を8℃の環境下で保管し、米様粒体の水分含量の経時変化の測定と、食感の評価を行った。保管時間は、加熱殺菌後からの時間である。また、8℃14日間保管した食品製品を100℃で3分間湯煎し、この製品の、米様粒体の水分含量の経時変化の測定と、食感の評価を行った。その結果を表1に示す。8℃14日間後の食品製品の水分含量は80質量%、油含量は2.2質量%であった。 [Example]
A predetermined amount of rice-like grains made of the following raw materials and curry roule as a fluid were mixed, filled into a retort pouch, and sterilized by heating (at 120 ° C. for 45 minutes). And this food product was stored in 8 degreeC environment, the measurement of the time-dependent change of the moisture content of a rice-like granule, and evaluation of food texture were performed. The storage time is the time after heat sterilization. In addition, a food product stored at 8 ° C. for 14 days was boiled at 100 ° C. for 3 minutes, and the water content of the rice-like granules of this product was measured over time and the texture was evaluated. The results are shown in Table 1. The moisture content of the food product after 14 days at 8 ° C. was 80% by mass, and the oil content was 2.2% by mass.
下記原料からなる米様粒体と流動体であるカレールーとを所定量混合し、レトルトパウチに充填し、加熱殺菌(120℃で45分間)した。そして、この食品製品を8℃の環境下で保管し、米様粒体の水分含量の経時変化の測定と、食感の評価を行った。保管時間は、加熱殺菌後からの時間である。また、8℃14日間保管した食品製品を100℃で3分間湯煎し、この製品の、米様粒体の水分含量の経時変化の測定と、食感の評価を行った。その結果を表1に示す。8℃14日間後の食品製品の水分含量は80質量%、油含量は2.2質量%であった。 [Example]
A predetermined amount of rice-like grains made of the following raw materials and curry roule as a fluid were mixed, filled into a retort pouch, and sterilized by heating (at 120 ° C. for 45 minutes). And this food product was stored in 8 degreeC environment, the measurement of the time-dependent change of the moisture content of a rice-like granule, and evaluation of food texture were performed. The storage time is the time after heat sterilization. In addition, a food product stored at 8 ° C. for 14 days was boiled at 100 ° C. for 3 minutes, and the water content of the rice-like granules of this product was measured over time and the texture was evaluated. The results are shown in Table 1. The moisture content of the food product after 14 days at 8 ° C. was 80% by mass, and the oil content was 2.2% by mass.
米粒体:デンプン、食物繊維(ポリデキストロース、セルロース)、オリゴ糖、デキストリン、グルコマンナン、グルコン酸カルシウム、増粘剤(昆布類粘着物)、調味料(有機酸)からなる
流動体:食用油脂(植物性油)、水、カレー粉、サツマイモペースト、人参ペースト、精米、チャツネ、トマトペースト、コンブエキス、ウスターソース、ジンジャーペースト、ガーリックペースト、食塩、香辛料、酵母エキス、増粘剤(加工でんぷん)、着色料(カラメル)、調味料(有機酸) Rice grain: starch, dietary fiber (polydextrose, cellulose), oligosaccharide, dextrin, glucomannan, calcium gluconate, thickener (tangle sticky), seasoning (organic acid) fluid: edible fat ( Vegetable oil), water, curry powder, sweet potato paste, carrot paste, milled rice, chutney, tomato paste, kombu extract, Worcester sauce, ginger paste, garlic paste, salt, spice, yeast extract, thickener (processed starch), coloring (Caramel), seasoning (organic acid)
流動体:食用油脂(植物性油)、水、カレー粉、サツマイモペースト、人参ペースト、精米、チャツネ、トマトペースト、コンブエキス、ウスターソース、ジンジャーペースト、ガーリックペースト、食塩、香辛料、酵母エキス、増粘剤(加工でんぷん)、着色料(カラメル)、調味料(有機酸) Rice grain: starch, dietary fiber (polydextrose, cellulose), oligosaccharide, dextrin, glucomannan, calcium gluconate, thickener (tangle sticky), seasoning (organic acid) fluid: edible fat ( Vegetable oil), water, curry powder, sweet potato paste, carrot paste, milled rice, chutney, tomato paste, kombu extract, Worcester sauce, ginger paste, garlic paste, salt, spice, yeast extract, thickener (processed starch), coloring (Caramel), seasoning (organic acid)
表1中、食感の評価は、下記の通りである。
◎:米にとても近い食感を感じる
〇:米に近い食感を感じる
△:米に近い食感をやや感じる
×:芯がやや硬く、表面にヌルヌル感がある In Table 1, the texture evaluation is as follows.
◎: Feels very close to rice. ○: Feels close to rice. △: Feels close to rice. ×: The core is slightly hard and the surface has a slimy feeling.
◎:米にとても近い食感を感じる
〇:米に近い食感を感じる
△:米に近い食感をやや感じる
×:芯がやや硬く、表面にヌルヌル感がある In Table 1, the texture evaluation is as follows.
◎: Feels very close to rice. ○: Feels close to rice. △: Feels close to rice. ×: The core is slightly hard and the surface has a slimy feeling.
表1の結果から、米様粒体と流動体であるカレールーとを所定量混合し、レトルトパウチに充填し、加熱殺菌した後、72時間以上保管することにより、米に近い食感を与える食品製品を得られることが確認された。特に、14日間保存することにより、米にとても近い食感を与える食品製品を得られることが確認された。また、この食品製品においては、加熱せず食しても、米に近い食感を与えることができ、嗜好性に優れていることが確認された。
From the results shown in Table 1, a predetermined amount of rice-like granules and fluid curry roux are mixed, filled in a retort pouch, heat sterilized, and stored for 72 hours or more to give a food texture close to that of rice. It was confirmed that the product could be obtained. In particular, it was confirmed that a food product that gives a texture very close to that of rice can be obtained by storing for 14 days. Moreover, even if it eats without heating, this food product can give the food texture close | similar to rice, and it was confirmed that it is excellent in palatability.
Claims (8)
- 米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品であって、
前記米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、
前記米様粒体は、71質量%以上80質量%以下の水分含量であり、かつ、前記食品製品を8℃に24時間おいた前後での水分含量の変化が3.0質量%以下である食品製品。 A rice-like grain and a fluid containing oil and water are food products contained in a container in a mixed state,
The rice-like grain contains starch, dextrin, gelling agent, and cloudiness agent,
The rice-like grains have a water content of 71% by mass or more and 80% by mass or less, and a change in the water content before and after the food product is placed at 8 ° C. for 24 hours is 3.0% by mass or less. Food products. - 米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品であって、
前記米様粒体は、デンプン、デキストリン、ゲル化剤、及び白濁剤を含み、
前記米様粒体は、前記流動体の水分含量よりも0.5質量%超低い水分含量であり、かつ、前記食品製品を8℃に24時間おいた前後での水分含量の変化が3.0質量%以下である食品製品。 A rice-like grain and a fluid containing oil and water are food products contained in a container in a mixed state,
The rice-like grain contains starch, dextrin, gelling agent, and cloudiness agent,
The rice-like granule has a water content of more than 0.5% by mass lower than the water content of the fluid, and the change in the water content before and after the food product is kept at 8 ° C. for 24 hours is 3. A food product that is 0% by weight or less. - 前記米様粒体の水分含量は、73質量%以上である請求項1又は2記載の食品製品。 The food product according to claim 1 or 2, wherein the water content of the rice-like granules is 73 mass% or more.
- 前記米様粒体は、前記食品製品を湯煎100℃で3分間加熱した前後の水分含量の変化が2.0質量%以下である請求項1から3いずれか記載の食品製品。 The food product according to any one of claims 1 to 3, wherein the rice-like granules have a water content change of 2.0% by mass or less before and after the food product is heated at 100 ° C for 3 minutes.
- 前記油は、融点25℃以下の油を、前記油に対して50質量%以上の量で含む請求項1から4いずれか記載の食品製品。 The food product according to any one of claims 1 to 4, wherein the oil contains an oil having a melting point of 25 ° C or lower in an amount of 50% by mass or more based on the oil.
- 前記容器は、密封容器である請求項1から5いずれか記載の食品製品。 The food product according to any one of claims 1 to 5, wherein the container is a sealed container.
- 販売に供されるものである請求項1から6いずれか記載の食品製品。 The food product according to any one of claims 1 to 6, which is for sale.
- 米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容された食品製品を作成する方法であって、
デンプン、デキストリン、ゲル化剤、及び白濁剤を含む米様粒体と、油及び水を含む流動体と、が混合状態で容器に収容され、加熱殺菌された収容体を、0℃以上50℃以下の雰囲気中で72時間以上保管して食品製品とする工程を有する方法。 A method of making a food product in which a rice-like grain and a fluid containing oil and water are contained in a container in a mixed state,
A rice-like granule containing starch, dextrin, gelling agent and cloudiness agent, and a fluid containing oil and water are contained in a container in a mixed state, and the container subjected to heat sterilization is treated at 0 ° C. or more and 50 ° C. A method comprising a step of storing a food product by storing it for 72 hours or more in the following atmosphere.
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JPH06197713A (en) * | 1992-12-28 | 1994-07-19 | Otsuka Shokuhin Kk | Production of retort pouch cooked rice |
JP2004065258A (en) * | 2002-07-22 | 2004-03-04 | Ezaki Glico Co Ltd | Packed rice containing konnyaku |
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