JP3243767B2 - Porridge manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

SUMMARY OF THE INVENTION The object of the present invention is to provide a completely new method for producing porridge, which makes it possible to maintain the taste and texture of porridge distributed as chilled food as the best. Things.

[0002]

2. Description of the Related Art Porridge has a high water content relative to rice (2).
It is a staple food unique to Japan, not only as a sick food or baby food, but is still eaten as a normal breakfast in the Kansai region, and a Shinkansen buffet as a healthy food. It has been added to the menu of top-class hotels, and recently it has become a time to see mobile porridge specialty vehicles in the business district.

[0003] This porridge is not suitable for instant foods, unlike rice, which is the same rice-based food. Until a few years ago, rice and water were mixed in a pot at a predetermined ratio each time. It could not be made unless cooked for a while. This is because the amount of water is extremely large with respect to the rice grains, and the rice grains are floating in the water, the pregelatinized starch absorbs and swells with time and progresses softening, This is because the shape-retaining property was lost, and the paste was finally transformed into a paste-like substance (β-formation), thereby deteriorating the flavor.

However, in recent years, research and development have been advanced to stop the progress of β-formation of steamed cooked rice, and some commercial products such as canned porridge have already been recognized for their commercial value. In addition to foods being provided, techniques that can be found in frozen foods, such as those found in, for example, the invention of Japanese Patent Application Laid-Open No. 57-54565, "Frozen Zoni," have begun to be proposed. The technology of the “frozen porridge” that has already been proposed is to firstly maintain the degree of pregelatinization at 90% or more so as to improve digestion of steamed rice, and secondly, to increase the water content. Is adjusted to a range of 56 to 70% to realize a porridge that does not leave a core in the thawed rice grains and does not cause shape loss. Both conditions depend on the correlation with the cooking time of rice. It was based on the knowledge that it would be satisfied, but after actually re-testing and manufacturing "frozen porridge" according to this published technical content, thawing after a certain period of time, tasting it, steaming was finished, freezing 90 degrees of alpha
% Or more, after a suitable period of time after the freezing process, for example, about half a month after thawing by conventional means such as a microwave oven, in addition to the deterioration of taste, the rice grains lose their shape. Occurrence was observed, and it was confirmed that the intended purpose was not always achieved.

[0005] In particular, "porridge" (having a water composition ratio of 2 to 1 with respect to rice) whose water content is greatly different from that of the preceding invention.
In the case of 0 times, the steaming is completed, and only under the condition that the degree of pregelatinization at the stage before freezing is 90% or more (that is, the regulation of the water content is removed from the technical matter of the preceding invention). Condition)
When it is manufactured through the manufacturing process of freezing, the deterioration of taste due to the decrease of the degree of α-formation after thawing and the progress of the glue (out of shape) phenomenon are compared with the results of the prior known invention. It was confirmed that it was not so significant.

[0006] This result indicates that the technical matter of adjusting the water content to a certain width in the above-mentioned known invention is a very important factor in minimizing the reduction in the taste after thawing and the occurrence of the shape loss phenomenon. It can be said that this is clearly shown. (Thus, it is impossible to produce "porridge" with the prior art.)

In this invention, various trials and experiments have been repeated with the aim of making "porridge" having a very high water content into chilled food, not "porridge", which is the object of the prior invention. During the process, the progress of the pre-gelatinization of rice grains
Finding out the fact that it is greatly related to the degree of pregelatinization and shape loss after thawing, and proceeding with the development of effective means to prevent the progression of pregelatinization in this freezing process, as a result, it is not just a freezing process, It has been concluded that the refrigeration process under certain specific conditions is extremely effective, and the present invention has been completed with a technical idea based on the conclusion as a gist. It is a demonstration.

[0008]

The porridge of the present invention is prepared by rapidly freezing porridge sealed in a sealed container to about -20 ° C immediately after heat sterilization and storing the porridge for a predetermined period of time, thereby forming hydrogen bonds between ice crystals and rice material. After being fixed, the degree of swelling of the rice grains in the sealed container is adjusted to be within 130 when the degree of swelling of the rice grains in the sealed container immediately after heat sterilization is 100, and then the storage temperature within the range of ordinary chilled foods The method is based on a method for producing a frozen porridge which is returned to the original condition.

[0009] It is an important requirement for making a delicious porridge that the high-quality brown rice (rice rice) represented by brand rice such as "Sasanishiki" or "Koshihikari" be used as a raw material. . And this rice, after sharpening,
Immerse in water for a certain period of time (usually about 2 hours), add a seasoning to a predetermined amount of water as appropriate, or add no seasoning at all, and perform a heat treatment in accordance with the amount of rice and the ratio of water. 90
So that it is maintained at at least%.

Heating for the pregelatinization of rice is carried out in a sealed container for heat sterilization, for example, a plastic bag (a bag made of a laminate of polypropylene, nylon, and aluminum).
Before filling and sealing in a molding container such as a container or a metal can, a solution (a seasoning is added to a predetermined amount of water appropriately or not at all).
In addition to the heat treatment, the raw or partially pregelatinized half-raw rice is filled together with the solution in a sealed container for heat sterilization and sealed, and then subjected to high temperature and high pressure for heat sterilization. In the production method, the latter is more advantageous in terms of the production process and the stabilization of taste.

[0011] In the rapid freezing step after the heat sterilization treatment, the shorter the freezing time required to pass through at least a temperature zone around -5 ° C to -10 ° C (usually a temperature zone called a partial zone), the shorter the freezing time. Although advantageous, the time required to prevent the progress of the degree of α-formation and to keep the degree of swelling within the following allowable range is approximately 2 hours in consideration of the current cooling technology. And finally cooled to about -20 ° C and aged for at least 1 week, preferably for 3 weeks or more (low-molecular substances such as amino acids are also used in this temperature range). It continues to be released and contributes to the stabilization of taste).

By passing through the partial zone in a short time, the OH group in the molecular structure of rice is combined with the H group of the water molecule to realize a structure in which rice and water are hydrogen-bonded. It is considered that since the rice is fixed in that state, the β-formation of rice is suppressed as much as possible, and a decrease in the α-formation can be conveniently and stably prevented. The reason for setting the partial zone passage time to about 2 hours is that the fixation of hydrogen bonds is stable and the degree of swelling of rice grains immediately after heat sterilization is 10%.
When it is set to 0, it is based on the required processing time which makes it possible to suppress the increase range of swelling degree in the cooling process (which leads to ease of shape collapse) to about 30% increase. It is the limit that does not cause any trouble in the taste and texture as "porridge". Hereinafter, a typical production process for producing the porridge of the present invention will be described.

[0013]

Example 1 1000 g of raw glutinous rice was washed, immersed in clear water for 2 hours, and then drained to 1230 g.
40 g of the wet rice, and 30 g of an ingredient obtained by mixing bamboo shoots, shiitake mushrooms, and shimeji in equal amounts, and 230 g of a solution prepared by appropriately mixing sake, mirin, soy sauce, and salt with soup stock,
After filling and sealing in plastic bags for heat sterilization,
By heating at 21 ° C for 20 minutes, α of raw rice
Immediately after that, the container-filled porridge that has been sterilized is immediately frozen in a rapid cooling device for about 2 hours to −20 ° C., aged for 3 weeks, and then transferred to a refrigerator kept at + 2 ° C. A method for producing porridge which is stored under chilled food conditions. 2 under conditions as chilled food
The above porridge, which has been passed for months, is heated for 15 minutes in boiling water, opened, and taken out of the container. The rice grains in the solution do not lose their shape, remain in a state close to the original state, and have a good flavor. Porridge was composed.

[0014]

According to the method for producing porridge of the present invention having the above-described structure, the gelatinized porridge is rapidly frozen immediately after heat sterilization to fix hydrogen bonds between rice molecules and water molecules. It is a production method that suppresses the transition to β-formation as much as possible and keeps the swelling of the rice grains in the solution during the storage period as a chilled food within an allowable range, unlike the conventional freezing means, Based on a new technical concept that focuses on the transit time of the partial zone, there is no need to control the water content of rice grains at all, as in the known prior art. It has an excellent feature that porridge (and thus porridge) can be made into a chilled food under a small amount.

[0015] As a result, it is assumed that the chilled food which was reheated and taken out together with the container to be eaten as a porridge had a long storage period of 2 months and 3 months as provisional instruction until then. Also, the rice porridge in the solution hardly loses the shape of the rice grains, and therefore has no sticking phenomenon and the taste and texture are almost comparable to those of freshly made porridge. It is possible to produce porridge of high commercial value that can be realized and can be sufficiently distributed by handling like other chilled foods.

As described above, the method for producing porridge of the present invention exerts an extremely excellent effect of making it possible to easily and easily make porridge, which has heretofore been impossible to realize, an instant food. In addition, it will greatly contribute to the expansion of rice consumption in Japan, which has various problems mainly in rice cultivation, and an excellent manufacturing method that can fully respond to the social trend toward health food. It can be said that there is.

Claims (1)

(57) [Claims] 1. The porridge sealed in a sealed container is immediately frozen under heat and immediately frozen to about -20 ° C and stored for one week or more .
The degree of swelling of the rice grains in the sealed container should be within 130 when the degree of swelling of the rice grains in the sealed container immediately after heat sterilization was 100, and then returned to the storage temperature within the range of ordinary chilled foods. Manufacturing method of dried porridge.