JP2719791B2 - How to make porridge / porridge - Google Patents
How to make porridge / porridgeInfo
- Publication number
- JP2719791B2 JP2719791B2 JP63179831A JP17983188A JP2719791B2 JP 2719791 B2 JP2719791 B2 JP 2719791B2 JP 63179831 A JP63179831 A JP 63179831A JP 17983188 A JP17983188 A JP 17983188A JP 2719791 B2 JP2719791 B2 JP 2719791B2
- Authority
- JP
- Japan
- Prior art keywords
- porridge
- rice
- heat
- amylase
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000021395 porridge Nutrition 0.000 title claims description 22
- 241000209094 Oryza Species 0.000 claims description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims description 33
- 235000009566 rice Nutrition 0.000 claims description 33
- 235000013339 cereals Nutrition 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims description 12
- 229940024171 alpha-amylase Drugs 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 11
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 8
- 102100022624 Glucoamylase Human genes 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000021329 brown rice Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 230000000593 degrading effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020138 yakult Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- -1 and if necessary Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、お粥又は雑炊の原料を耐熱性容器に充填
し、水又は調味料、必要であれば具も入れ更にα−アミ
ラーゼ、グルコアミラーゼ、セルラーゼ、植物組織崩壊
酵素などの酵素を添加して、加圧、加熱殺菌機にて、炊
飯と殺菌を同時に行なうとともに、穀類の１粒１粒をふ
っくらと炊き上げ、穀粒が沈殿するのを防いで、糊様感
をなくした食感のすぐれたお粥、又は雑炊の製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to a method of filling porridge or porridge raw materials into a heat-resistant container, adding water or seasonings, and, if necessary, ingredients, and further comprising α-amylase and glucoside. Addition of enzymes such as amylase, cellulase, and plant tissue disintegrating enzyme, pressurization and heat sterilization at the same time, cook rice and sterilize at the same time, bake up each grain of grain and settle the grains. The present invention relates to a method for producing a porridge or a porridge with a good texture, which is free from glue.
（従来の技術） 最近、レトルトパウチフィルム、あるいは缶詰にした
お粥、あるいは雑炊が商品化されているが、これらの製
造方法としては、米、調味料、水、必要な場合には、具
を鍋又は釜に入れ、お粥又は雑炊を炊き上げ、出来上っ
たものを耐熱性の袋容器、あるいは缶詰容器に充填密封
した後、加圧、加熱殺菌して保存性を与えている。又、
特開昭63−36750には、米と調味液を耐熱性容器に充填
し、回転式加圧加熱殺菌機で炊飯調理と殺菌を同時に行
なう。密閉容器入り粥の製造方法について開示されてい
る。(Prior art) Recently, retort pouch film, canned porridge, or porridge have been commercialized, but the production method of these is rice, seasoning, water, and if necessary, ingredients. Put in a pot or a pot, cook porridge or porridge, fill the resulting product into a heat-resistant bag container or canned container, seal it, pressurize it, heat sterilize it, and give it shelf life. or,
In JP-A-63-36750, rice and a seasoning liquid are filled in a heat-resistant container, and cooked rice and sterilization are simultaneously performed by a rotary pressurized heat sterilizer. A method for producing porridge in a closed container is disclosed.
（発明が解決しようとする課題） しかし、一度お粥又は雑炊を作ってから、密封容器に
充填して加圧加熱殺菌する方法は、作業に要する労力と
時間が余りにもかかり、極めて非能率的であり又調理と
殺菌に二度にわたり加熱処理が行なわれる為に、風味の
劣化や品質のバラツキが生じやすく、又炊飯調理した粥
又は雑炊を容器に充填する際すでに柔らかくなった米粒
あるいは具が撹拌によりつぶされ外観が悪くなるばかり
でなく、糊様となり風味が悪くなってしまう欠点があ
る。一方、米と調味液を耐熱性容器に入れ、回転式加圧
加熱殺菌機で炊飯調理と殺菌を同時に行なう方法は、確
かに予め炊飯調理した粥を密封容器に充填して殺菌処理
する方法に比べると作業は簡単となるが、回転させるた
めに鍋や釜で粥を作るに常にかきまぜながら作るのと同
じで、撹拌されながら加熱されると、米粒の表面からデ
ンプンの溶出が多くなりα化して糊状となって食感が悪
くなり、又米粒が全体に分散した状態にならなく、糊様
感がなく、さっぱりとした口あたりのよい粥あるいは雑
炊ができないと言う問題がある。(Problems to be Solved by the Invention) However, the method of once making porridge or porridge, filling in a sealed container and sterilizing under pressure and heat takes too much labor and time for work, and is extremely inefficient. In addition, since the heat treatment is performed twice for cooking and sterilization, flavor deterioration and quality variation are apt to occur, and when filling rice porridge or porridge with rice cooked into a container, rice grains or ingredients that have already become soft There is a disadvantage that not only the appearance is deteriorated due to the crushing due to the stirring, but also the paste becomes paste-like and the flavor is deteriorated. On the other hand, a method of putting rice and seasoning liquid in a heat-resistant container and simultaneously cooking and sterilizing rice with a rotary pressurized heat sterilizer is a method of filling rice porridge cooked in advance in a sealed container and sterilizing it. The work is simpler than that, but it is the same as making porridge in a pot or kettle to rotate it.It is the same as making it while stirring, and when heated with stirring, starch elutes from the surface of rice grains and it becomes α In addition, there is a problem that the rice grains do not form a state in which the rice grains are dispersed throughout the rice grains, and the rice grains do not have a paste-like feeling.
（課題を解決するための手段及び作用） 本発明は、前記の問題点を解決するもので、その製造
方法は次の通りである。(Means and Actions for Solving the Problems) The present invention solves the above problems, and the manufacturing method thereof is as follows.
第一工程 最初、包装容器となる耐熱性容器に一定量の精白米、
胚芽米、玄米、麦などの穀類の一種類又は二種以上と水
又は調味液、必要であればシイタケ、ニンジン、エビ、
鶏肉などの具を加え、更にα−アミラーゼ単品の場合は
製品当たり0.01〜0.5重量％、α−アミラーゼとセルラ
ーゼ又は植物組織崩壊酵素を併用する場合は0.025重量
％、α−アミラーゼとセルラーゼおよび植物組織崩壊酵
素を併用する場合は0.015重量％、グルコアミラーゼ単
品の場合は0.05〜0.5重量％、グルコアミラーゼとセル
ラーゼ又は植物組織崩壊酵素を併用する場合は0.05重量
％添加して密封する。First step First, a certain amount of polished rice is placed in a heat-resistant container,
Germ rice, brown rice, one or more cereals such as wheat and water or seasoning liquid, if necessary, shiitake, carrot, shrimp,
Addition of ingredients such as chicken, 0.01-0.5% by weight per product for α-amylase alone, 0.025% by weight for combined use of α-amylase and cellulase or plant tissue degrading enzyme, α-amylase and cellulase and plant tissue Add 0.015% by weight when using disintegrating enzyme, 0.05-0.5% by weight when using glucoamylase alone, and add 0.05% by weight when using glucoamylase and cellulase or plant tissue disintegrating enzyme in combination.
第二工程 前記の内容物を充填密封した耐熱性容器を50℃以下で
30分〜４時間放置する。The second step is to heat and seal the heat-resistant container filled with the contents at 50 ° C or less.
Leave for 30 minutes to 4 hours.
第三工程 前記密封容器を加圧加熱殺菌機、好ましくは回転式加
圧加熱殺菌機にセット、回転しながら70〜130℃の熱水
と加圧蒸気にて加熱し、炊飯と殺菌を行なう。回転によ
り米粒子が容器内で分散状態となり、米粒同士が結着す
るのを防ぎ、米粒の表面より糊化、アルファー化が徐々
に起ると同時にアミラーゼにより分解されて糊化を防
ぎ、又、セルラーゼあるいは植物組織崩壊酵素により、
米粒の芯までふっくらと炊き上がり、膨潤した米粒が全
体に分散する様になる。Third Step The sealed container is set in a pressurized heat sterilizer, preferably a rotary pressurized heat sterilizer, and heated with hot water at 70 to 130 ° C. and pressurized steam while rotating to cook and sterilize rice. By rotation, the rice particles are dispersed in the container, preventing the rice grains from binding to each other, gelatinizing and pregelatinizing gradually from the surface of the rice grains, and simultaneously being decomposed by amylase to prevent gelatinization, Cellulase or plant tissue disrupting enzyme
The rice grains are cooked up to the core and the swollen rice grains are dispersed throughout.
酵素による効果を確認するために、α−アミラーゼ、
グルコアミラーゼ、セルラーゼ、植物組織崩壊酵素を使
用して回転式加圧加熱殺菌機にて、しろがゆを製造し、
室温まで冷却したものを、熱湯に漬けて加温し、65℃で
の粘度を東京計器（株）製BS型回転粘度計にて粘度を測
定し、又、米粒の分散状態を外観より、食感については
試食して判定した。その結果を表に示した。To confirm the effect of the enzyme, α-amylase,
Using a glucoamylase, a cellulase, a plant tissue disintegration enzyme and a rotary pressurized heat sterilizer, produce shirogaya,
The thing cooled to room temperature is immersed in boiling water and heated. The viscosity at 65 ° C is measured with a BS type rotational viscometer manufactured by Tokyo Keiki Co., Ltd. The feeling was evaluated by tasting. The results are shown in the table.
この様に、酵素を全く使用しない対照品では、米粒同
士が付着して沈殿し、又、粘度も非常に高く糊様の食感
となってよくないが、酵素を添加したものは米粒が全体
に分散し、粘度も低くなってサッパリとした食感となっ
ている。α−アミラーゼ単品の場合0.005％の添加量で
は、効果は未だ十分でなく、0.01％以上添加すると効果
的である。一方0.1％を超えるの添加では多く添加して
も効果に余り差は見られなく、0.5％を超えるとかえっ
て米粒が崩れてしまいよくなく、特に、グルコアミラー
ゼは少し褐変している。又、酵素は高価であるので多量
乗の使用は経済的でない。従って、経済的に最も効果を
上げるには、酵素の添加量としては、α−アミラーゼ単
品の場合は、0.01〜0.1％が好ましい、また、グルコア
ミラーゼ単品の場合は0.05〜0.1％が好ましい。 In this way, in the control product without using the enzyme at all, the rice grains adhere to each other and precipitate, and the viscosity is very high, so that the paste-like texture is not good. And the viscosity is reduced to give a refreshing texture. In the case of α-amylase alone, the effect is not yet sufficient at the addition amount of 0.005%, and it is effective to add 0.01% or more. On the other hand, if the amount exceeds 0.1%, there is no significant difference in the effect even if a large amount is added, and if the amount exceeds 0.5%, the rice grains are rather poor, and glucoamylase, in particular, is slightly browned. In addition, since enzymes are expensive, the use of large quantities is not economical. Therefore, in order to maximize the effect economically, the amount of the enzyme added is preferably 0.01 to 0.1% in the case of α-amylase alone, and 0.05 to 0.1% in the case of glucoamylase alone.
実施例1. 密封可能な耐熱性容器に、精白米20gをよく洗浄して
から入れ、α−アミラーゼ（「ユニアーゼ 」（株）ヤ
クルト本社製）を0.05g及び食塩と水を加え、全体量を2
00gとした後密封し、１時間室温に放置した後、回転式
加圧加熱殺菌機にセットして、毎分９回転の速さで回転
しながら、熱水を機内に注入し、続いて加圧蒸気を注入
しつつ機内の温度が120℃に達してから20分間この温度
を保ち、以後冷却してしろがゆを得た。このものは米粒
がよく分散し、糊様感が少なくさっぱりとしていた。Example 1. 20 g of polished rice was washed well in a heat-resistant container that can be sealed.
And α-amylase (“Uniase ”
Kurt headquarters) (0.05g), salt and water, add 2g
After sealing to 00g, leave it at room temperature for 1 hour,
Set in a pressurized heat sterilizer and rotate at a speed of 9 revolutions per minute
While injecting hot water into the machine, followed by pressurized steam
20 minutes after the temperature inside the machine reaches 120 ° C
, And then cooled to obtain a margin. This is rice grain
But it was well dispersed and had little glue-like feeling.
実施例2. 密封可能な耐熱性容器に玄米22gをよく洗浄して入
れ、α−アミラーゼ（「ユニアーゼ 」（株）ヤクルト
本社製）0.05g、セルラーゼ（「セルラーゼオノズカ3
S」（株）ヤクルト本社製）0.05g及び食塩と水を加え全
体量を200gにした後密封し、４時間室温に放置した後、
回転式加圧加熱殺菌機にセットし、毎分９回転の速さで
回転しながら熱水を機内に注入し、続いて加圧蒸気を注
入しつつ機内の温度が120℃に達してから40分この温度
を保ち以後冷却して玄米がゆを得た。このものは外皮が
柔らかく食感のよいものであった。Example 2. 22 g of brown rice is thoroughly washed and put into a heat-resistant container that can be sealed.
Α-amylase (“Uniase "Yakult Co., Ltd.
0.05 g of cellulase ("Cellulase Onozuka 3")
S "(manufactured by Yakult Honsha Co., Ltd.)
After sealing the body weight to 200 g, leave at room temperature for 4 hours,
Set in a rotary pressurized heat sterilizer at a speed of 9 revolutions per minute
Hot water is injected into the machine while rotating, and then pressurized steam is injected.
40 minutes after the temperature inside the machine reaches 120 ° C while
After cooling, brown rice was obtained. This one has a skin
It was soft and had a good texture.
実施例3. 密封可能な耐熱性容器に精白米20gをよく洗浄して入
れ、グルコアミラーゼ（「スミチーム 」協和化成
（株）製）を0.1g、植物組織崩壊酵素（「マセロチーム
」（株）ヤクルト本社製）0.05gを加え、調味料、シ
イタケ、ニンジン、鶏肉、食塩及び水を加え全体量を20
0gにした後、密封し、１時間室温に放置した後、回転式
加圧加熱殺菌機にセットし、毎分９回転の速さで回転し
ながら熱水を注入し、続いて加圧蒸気を注入しつつ、機
内の温度が120℃に達してから20分間この温度を保ち、
以後冷却して雑炊を得た。このものは米粒がふっくらと
して、糊状感がすくなく食感のよいものであった。Example 3. 20 g of polished rice is thoroughly washed and put into a heat-resistant container that can be sealed.
Glucoamylase ("Sumiteam `` Kyowa Kasei
0.1 g of plant tissue degrading enzyme ("Macerozyme")
(Made by Yakult Honsha Co., Ltd.)
Add mushrooms, carrots, chicken, salt and water to a total volume of 20
0 g, sealed, left at room temperature for 1 hour, rotary
Set in a pressurized heat sterilizer, rotate at a speed of 9 revolutions per minute
While injecting hot water, and then injecting pressurized steam.
Keep this temperature for 20 minutes after the inside temperature reaches 120 ° C,
Thereafter, it was cooled to obtain porridge. This one is full of rice grains
As a result, the paste-like feeling was small and the texture was good.
（効 果） 本発明によれば、精白米、胚芽米、玄米、麦などの穀
類と水又は調味液にα−アミラーゼ、セルラーゼ、植物
組織崩壊酵素の単独または二種以上を添加することによ
り、加圧加熱殺菌しても穀粒の型崩れがなく穀粒が全体
に分散し、糊様感がなくしかも長時間保存できるお粥・
雑炊を得ることができる。(Effects) According to the present invention, α-amylase, cellulase, or a plant tissue-disintegrating enzyme may be added alone or in combination with cereals such as milled rice, germ rice, brown rice, and barley to water or a seasoning liquid. A porridge that can be stored for a long time without discoloration, without disintegration of the grains even after pressure sterilization
You can get porridge.
Claims (1)
などの穀類の一種類又は二種以上と水又は調味液及びα
−アミラーゼ単品の場合は製品当たり0.01〜0.5重量
％、α−アミラーゼ−とセルラーゼ又は植物組織崩壊酵
素を併用する場合は0.025重量％、α−アミラーゼとセ
ルラーゼおよび植物組織崩壊酵素を併用する場合は0.01
5重量％、グルコアミラーゼ単品の場合は0.05〜0.5重量
％、グルコアミラーゼとセルラーゼ又は植物組織崩壊酵
素を併用する場合は0.05重量％添加し、具を添加または
添加しないで密封する第一工程と、該内容物を密封した
耐熱性容器を50℃以下で30分〜４時間放置する第二工程
と、該密封容器を回転式加圧加熱殺菌機にて炊飯と殺菌
を同時に行う第三工程とを結合することを特徴とするお
粥・雑炊の製造方法。1. A heat-resistant container comprising one or more cereals such as milled rice, germ rice, brown rice, wheat, and water or a seasoning liquid and α.
-0.01 to 0.5% by weight per product for amylase alone, 0.025% by weight for combined use of α-amylase and cellulase or plant tissue degrading enzyme, 0.01% for combined use of α-amylase with cellulase and plant tissue disintegrating enzyme
5% by weight, 0.05 to 0.5% by weight of glucoamylase alone, 0.05% by weight of glucoamylase and cellulase or plant tissue disintegrating enzyme in combination, and sealing without adding or adding a tool, A second step in which the heat-resistant container in which the contents are sealed is left at 50 ° C. or lower for 30 minutes to 4 hours, and a third step in which the sealed container is simultaneously cooked and sterilized with a rotary pressurized heat sterilizer. A method for producing porridge / porridge, characterized by combining.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63179831A JP2719791B2 (en) | 1988-07-19 | 1988-07-19 | How to make porridge / porridge |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63179831A JP2719791B2 (en) | 1988-07-19 | 1988-07-19 | How to make porridge / porridge |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0231652A JPH0231652A (en) | 1990-02-01 |
| JP2719791B2 true JP2719791B2 (en) | 1998-02-25 |
Family
ID=16072658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63179831A Expired - Lifetime JP2719791B2 (en) | 1988-07-19 | 1988-07-19 | How to make porridge / porridge |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2719791B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06141794A (en) * | 1992-11-10 | 1994-05-24 | Akiko Matsunaga | Method for producing aging-resistant cooked rices excellent in grain separability and its production |
| JPH0757141B2 (en) * | 1993-03-08 | 1995-06-21 | 信光工業株式会社 | Mushroom cultivation method and mushroom culture medium |
| JP5190844B2 (en) * | 2008-06-19 | 2013-04-24 | 株式会社フードケア | 粥 Molding agent for forming sushi into sushi shari |
| JP4541433B2 (en) * | 2008-07-11 | 2010-09-08 | 株式会社フードケア | Quality improving agent for starchy food and method for preparing easily swallowed processed food |
| JP2021023178A (en) * | 2019-08-02 | 2021-02-22 | 日本製粉株式会社 | Production method of frozen porridge |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60192560A (en) * | 1984-03-14 | 1985-10-01 | Hakubakumai Kk | Preparation of instant wheat gruel |
| JPS6219061A (en) * | 1985-07-16 | 1987-01-27 | Hakubakumai Kk | Production of instant barley gruel |
| JPS6336750A (en) * | 1986-07-29 | 1988-02-17 | Daito Nyugyo Kk | Preparation of gruel filled in sealed vessel |
-
1988
- 1988-07-19 JP JP63179831A patent/JP2719791B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0231652A (en) | 1990-02-01 |
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