JP2835067B2 - Manufacturing method of aseptic porridge - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing aseptic porridge, and more particularly, to a method for producing aseptic porridge which retains the original substance and flavor of porridge and can be stored for a long period of time.

[Problems to be solved by conventional technology and invention]

Porridge is rice cooked softly with a large amount of water or seasoning liquid, and is a food that has been enjoyed in Japan and China since ancient times.

Porridge has conventionally been used as a baby food for infants and a staple food for the elderly and sick in Japan. Recently, low-calorie foods have been widely appreciated by the general public.

However, in order to make porridge, it is necessary to boil for a long time with low heat, it is difficult to control the heating power during the boil, and considerable experience is required to cook rice grains so that they do not collapse and gelatinize. There are disadvantages. Therefore, in recent years, there has been a strong demand for the development of a porridge that can be tasted easily, and α
Instant dried porridge made from fossil rice or freeze-dried, retort pouches, and canned porridge have begun to appear on the market.

The porridge, which is extremely boiled down or becomes pasty, will impair its commercial value.However, retort-prepared porridge that has been prepared in advance and pasteurized for storage must be kept at a high temperature of 120 ° C or higher for several minutes. Since the rice is retained, the surface structure of the rice is significantly disintegrated and the starch flows out, so that the rice has a sticky paste and is hardly satisfactory.

As an attempt to prevent such extreme boiling collapse and gelatinization to produce a porridge close to the original porridge, for example, Japanese Patent Publication No. Sho 62-55
No. 73 discloses a method for producing rice porridge, which comprises cooking 3 to 5 parts of water in a container with respect to 1 part of raw rice and then cooking under pressure. However, the long heating time breaks the rice grains into a paste. In addition, since it is sealed in a heat-resistant container such as a retort packaging material or can and heated for a long time, there is also a problem that a peculiar container odor is generated.

Accordingly, an object of the present invention is to provide a method for producing aseptic porridge which does not suffer from the above-mentioned boil-down or gelatinization, retains the original properties and flavor of the porridge, and can be stored for a long time.

[Means for solving the problem]

As a result of various studies, the present inventors have found that the above object can be achieved by subjecting rice to a specific pretreatment and sterilizing it by ultra-high temperature flash heating, thereby completing the present invention.

The method for producing a sterile porridge of the present invention is a method of mixing rice and water or a seasoning liquid, sterilizing by ultra-high-temperature flash heating at 110 to 150 ° C. for 2 to 30 seconds, and cooling the resulting porridge aseptically, Is aseptically filled.

 Hereinafter, the method for producing the aseptic porridge of the present invention will be described in detail.

The rice used in the present invention may be either a Japonica variety or an Indica variety. Japonica seeds are particularly suitable for producing rice porridge that has been eaten in Japan since ancient times and that can enjoy the texture of rice itself while avoiding the destruction of rice grains. The ultra-high temperature instantaneous heat sterilizer described below used for the agent for producing such a rice porridge is preferably of a direct heating type in which the sterilization time is short and the destruction of rice grains is small.

Also, to make rice porridge, which is eaten mainly in China, especially in Guangdong, and cooked until the shape of the rice grains collapses,
Indica species low in amylopectin are particularly suitable. The ultra-high temperature instantaneous heating sterilizer used for producing such Cantonese porridge may be either a direct heating system or an indirect heating system.

As the rice, raw rice or raw rice immersed in water for 30 minutes or more can be used, but it is preferable to use rice pre-gelatinized, and the degree of pregelatinization is 30% or more. It is more preferable to use rice that has been subjected to a pregelatinization treatment.

The method of pregelatinizing rice is not particularly limited, and rice can be pregelatinized by cooking rice in a porridge, cooking rice in a normal manner, roasting raw rice, frying, or steaming. In the present invention, those which have been pregelatinized by such a method can be used. It is also possible to use, for example, generally-known rice cooked and dried after gelatinization. By using rice that has been pre-gelatinized, when mixed with water or seasoning liquid, the rice grains do not form a dumpling, and the rice grains are easily uniform in water or seasoning liquid just by stirring. To prevent problems such as pipe clogging and incomplete sterilization. Further, the core is not completely left on the rice grain after heating.

The control of pregelatinization of rice is possible by various methods.For example, heating at 85 ° C. within 30 minutes, or heating at 95 ° C. at the time of boiling, immediately stops the heating to reduce the degree of pregelatinization to 30. % Or more. The degree of gelatinization is determined by the diastase method, which is a method for measuring the amylase digestibility of starch,
It may be measured by a glucoamylase method, a β-amylase pullulanase method or the like.

The water or seasoning liquid used in the present invention is mixed in an appropriate amount depending on whether the state of the porridge is changed from a heavy bath to a whole porridge, or a dilution type in which water and soup are further used. Usually, 5 to 30 parts, preferably 10 to 20 parts can be blended with respect to 1 part (parts by weight, the same applies hereinafter) of rice. In addition, as the seasoning liquid, a liquid obtained by appropriately adding various seasonings, flavoring agents, and the like to water can be used.

In addition, ingredients can be added to the sterile porridge of the present invention as needed. Examples of such ingredients include meat or processed products thereof, fish and shellfish or processed products thereof, vegetables and processed products thereof, and the like, and any food-friendly products can be blended.

The mixing amount of the ingredients is not particularly limited, but usually, about 1 to 10 parts is desirable for 100 parts of the porridge. Further, a coloring agent, a flavoring agent, and other common food additives can be added to the inorganic porridge of the present invention.

The inorganic porridge of the present invention is produced by mixing rice with water or a seasoning liquid, and further, if necessary, ingredients and the like, and subjecting the mixture to an ultra-high temperature instantaneous heat sterilizer.

As the ultra-high temperature instantaneous heat sterilizer used in the present invention,
There are direct heating type such as VTIS sterilizer, Kureha type ultra high temperature instant heating sterilizer, tube type concerm scraping type indirect heating type, plate type indirect heating type, etc. Can be used accordingly. However, those for low viscosity are not suitable for the present invention.

In the ultra-high temperature instantaneous heat sterilization treatment, it is preferable to sufficiently sterilize rice grains in a short time in order to prevent gelatinization due to boiling collapse, and usually sterilize at a temperature of 110 to 150 ° C for 2 to 30 seconds. In addition, when using rice which is not pre-gelatinized, it is preferable to sterilize at the above temperature for 10 to 30 seconds.

After the ultra-high temperature instantaneous heat sterilization treatment, the porridge is cooled and then aseptically filled into a container.

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples.

Example 1 10 kg of raw rice was washed with water, drained, 15 kg of water was added, and the mixture was allowed to absorb water for 30 minutes, and then heated at 85 ° C. for 10 minutes to make the degree of pregelatinization 37%.
50 kg of water was added to the pregelatinized rice, and the mixture was stirred at 145 ° C. for 3 seconds with a Kureha ultra-high-temperature instantaneous heat sterilizer (manufactured by Kureha Engineering Co., Ltd.) for 3 seconds while stirring so as not to break the rice grains. The mixture was cooled to 40 ° C. in an aseptic tank, and then aseptically filled in an Aseptec pack to obtain the inorganic porridge of the present invention which can be stored for a long time.

This porridge was stored at room temperature for one month, opened in hot water, opened, and tasted. As a result, it was confirmed that the porridge was non-gelatinized and had a good flavor with little breakage of rice grains.

Example 2 100 kg of Indica rice was washed with water, drained, added with 100 g of water, allowed to absorb water for 40 minutes, and then drained. 8 this rice with steam
The mixture was steamed for a minute and the degree of pregelatinization was set to 40%. This pregelatinized rice is added to a seasoning solution consisting of 800 kg of soup obtained by removing seaweed with kelp, 3 kg of salt and 500 g of sodium glutamate, and while stirring this mixture, a consarm scraping type UHT sterilizer (manufactured by Alfa Laval) is used. After heat sterilization at 146 ° C. for 20 seconds, the mixture was cooled to 42 ° C. in a sterile tank, and then aseptically filled in an Aseptech pack to obtain a sterile porridge of the present invention which can be stored for a long time.

This porridge was stored at room temperature for 2 months, opened in hot water, opened, and tasted. As a result, it was confirmed that the rice porridge was a Chinese-style porridge with little destruction of rice grains, non-gelatinized, and good flavor.

Example 3 10 kg of raw rice was washed with water, drained, added with 15 kg of water, allowed to absorb water for 30 minutes, and then further added with 50 kg of water. (Kureha Engineering Co., Ltd.) heat sterilization at 145 ℃ for 12 seconds, then cooled to a sterile tank to 40 ℃, then aseptically packed in Aseptec Pack, the long-term storage of the present invention I got a sterile porridge.

This porridge was stored at room temperature for one month, opened in hot water, opened, and tasted. As a result, it was confirmed that the porridge was a non-gelatinized, well-flavored porridge with little destruction of rice grains.

〔The invention's effect〕

According to the method for producing aseptic porridge of the present invention, the following effects can be obtained.

Since the inorganic porridge obtained by the method of the present invention is sterilized at an ultra-high temperature for a short time, the gelatinization due to boiling collapse is far less than that of the conventional porridge that has been sterilized for a long time such as conventional pressure heat sterilization. , Retains the original physical properties of the glue.

In addition, the sterile porridge obtained by the method of the present invention uses an ultra-high temperature instantaneous heat sterilization method, so that it can be stored at room temperature for a long period of time, as well as heat-sterilized by sealing the porridge in a container. Because it is not, the container smell does not stick to the porridge and retains the original flavor of the porridge.

In particular, when the sterile porridge of the present invention is produced using rice that has been pre-gelatinized, the rice grains in the mixture are well dispersed, and the porridge concentration is uniform, and the rice is sufficiently heated to the center. In addition, a sterile porridge with a better texture can be obtained.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Hiroshige Kono 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-63-157945 (JP, A) JP-A-63-157945 58-183049 (JP, A) JP-A-59-210856 (JP, A) JP-B 62-5573 (JP, B2) Shio Shimizu, Rio Yokoyama, "Theory and Practice of Retort Foods" Koshobo, Showa May 1, 54, p. 77-81 Isao Shibazaki, “New Food Sterilization and Disinfection Techniques,” Third Edition, Korin Co., Ltd., April 1982, p. 56-60 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/10

Claims (3)

(57) [Claims] 1. A mixture of rice and water or a seasoning liquid, and
A method for producing aseptic porridge, wherein the porridge obtained is subjected to ultra-high temperature instantaneous heat sterilization at 2 ° C. for 2 to 30 seconds, aseptically cooled, and then aseptically filled in a container. 2. The method according to claim 1, wherein the rice is rice pre-gelatinized. 3. The method for producing aseptic rice porridge according to claim 2, wherein the rice pre-gelatinized is rice having a degree of gelatinization of 30% or more.