JP4080473B2 - Retort Shirogayu and its manufacturing method - Google Patents

Description

  The present invention is made by a simple manufacturing method, and even though the obtained retort white soy sauce is subjected to retort processing, it is similar to handmade white soy sauce cooked in a pan or the like, The present invention relates to a retort white soy sauce with excellent grain residue and a method for producing the same.

  Retort-treated rice cakes that have undergone retort treatment can be stored for a long period of time at room temperature, and can be eaten simply by simply warming them. ing. As these representative production methods, for example, in Japanese Patent No. 2986243 (Patent Document 1), retort white soy sauce, polished rice soaked and washed with water is filled and sealed in a heat-resistant container such as a retort pouch, A method of performing retort processing that combines cooking and sterilization is employed.

  However, since such retort rice bran is inevitable that excessive heat is applied by the retort process in the production process, the retort process simply combines rice cooking and sterilization using polished rice soaked and washed water. The retort rice cake obtained just by making it by the method of applying rice has poor rice grain residue compared to handmade rice cakes cooked in ordinary pots. In particular, in retort white soy sauce, there was a problem that many broken rice grains were observed.

  In this way, rice grains with retort-white boil are likely to break down. Other than retort-white boiled rice that has undergone retort treatment, such as plum boiled rice cake, boiled rice bowl, or egg boiled rice, As such, ume, salted salmon, eggs and the like are blended, and in some cases, seasonings such as salt and additives are blended. On the other hand, retort white ginger is a rice cake that emphasizes the original flavor of rice, and therefore generally uses only rice and fresh water as raw materials. Therefore, retort rice cakes other than retort white soy sauce contain salts derived from ingredients, organic acids, etc., and these components prevent rice grains from collapsing due to excessive heat due to retort treatment to some extent. On the other hand, it is estimated that retort white oysters do not contain salt or organic acid derived from ingredients and the like, so that the rice grains are likely to collapse.

  Several inventions related to improving the condition of the retort basket have already been proposed. For example, Japanese Patent Application Laid-Open No. 57-155958 (Patent Document 2) has proposed a method for producing a retort koji that is excellent in a form that has prevented the retort koji from becoming pasty. In the production method disclosed in Patent Document 2, after filling and sealing a can which is a heat-resistant container with a ratio of 6 to 10 parts of water or seasoning to 1 part of raw rice, the center temperature of the sealed product is set to 65 to 95 ° C. After heating for 5 to 30 minutes and then cooling so that the center temperature is 65 ° C. or lower, the retort treatment is performed. The method of Patent Document 2 is cooled after the primary heating, and then the retort treatment. Has been given. Moreover, in the Example of the literature, 40 g of raw rice is lightly washed, and a retort koji using this washed rice and an aqueous solution in which 1 g of purified salt is dissolved in 269 g of fresh water (less than 7 parts per 1 part of raw rice) is described. ing.

  Therefore, in order to confirm the effect of the invention disclosed in Patent Document 2, the present inventor excludes the refined salt that is a general white soy sauce mixture in the above-described examples, that is, only by washing rice and fresh water. A supplementary test was conducted. In addition, for reference, the above example was prepared by adding 5 minutes of rice bran adjusted to 9 parts per 1 part of fresh rice in consideration of the amount of water absorbed into the washed rice, excluding purified salt. I tried again. In addition, when making 5 minutes rice cake in a pot, etc., it is done by blending 10 parts of fresh water with 1 part of raw rice, but in the case of retort rice cake, about 1 part of 10 parts evaporates during cooking. The amount of water is taken into consideration.

  As a result, the rice grains collapsed to some extent in the one produced by the method disclosed in Patent Document 2 compared to the one produced by filling and sealing the washed rice and fresh water into the can and then applying the retort treatment under the same conditions. Although it is hard to say that there is a grain residue of rice grains, as in the case of handmade products, there is a tendency for rice grains to collapse in the 5-minute rice cake with a large amount of fresh water. It was not yet satisfactory.

Japanese Patent No. 2986243 JP-A-57-155958

  Therefore, the object of the present invention is a handmade rice cake that is made by a simple manufacturing method, and the obtained retort white oyster is cooked in a pan etc. despite being subjected to retort processing. Similarly, retort white is excellent in rice grain residue and provides a method for producing the same.

  As a result of intensive studies on various conditions such as raw rice and each process in order to achieve the above object, the present inventors have used specific rice and fresh water, and after hot packing these raw materials. Surprisingly, as in the case of hand-made porridge, it was found that a retort white having excellent grain residue was obtained as in the case of hand-made porridge, and the present invention was completed.

That is, the present invention
(1) In the retort white rice cake that has been subjected to retort treatment, the total mass of rice grains remaining on the sieve having an aperture of 3.36 mm is 70 to 79% of the total mass of rice grains remaining on the sieve having an aperture of 0.59 mm. Retort white
(2) 8 parts or more of fresh water is added to 1 part of raw rice (1), and the retort white soy sauce
(3) In the manufacturing method of retort white soy sauce which fills rice and fresh water in a heat-resistant container and performs retort treatment, the adhesive material for debridement with 10% or less of fresh water added or not added to the polished rice as the rice Washed rice from which the cocoon layer has been removed using hot water and hot water of 80 ° C. or higher as the clean water, respectively, and rinsed with heat-resistant containers filled with unwashed rice with 13-20% moisture and the hot water, After cooling the sealed product as it is, a method for producing a retort white soy sauce that is subjected to a retort treatment,
(4) The method for producing retort white soy sauce of (3), wherein cooling is performed so that the temperature of the central part of the sealed object is 60 ° C. or lower,
(5) (3) or (4) retort white oyster manufacturing method, wherein 8 parts or more of fresh water is blended with 1 part of unwashed rice,
It is.

  The retort white soy sauce of the present invention is made by a simple manufacturing method, and the obtained retort white soy sauce is retort processed at 100 ° C or higher for both cooking and sterilization. Since the retort white made by the conventional method is superior to the rice grains, the retort white is improved in the production efficiency of the retort white and the retort white is Further expansion of demand is expected.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  Although the present invention relates to retort white soy sauce and a method for producing the same, for the sake of explanation, the retort white soy sauce will be described in detail with a focus on the production method.

  The present invention uses rice and fresh water as raw materials, and these raw materials are heat-resistant containers, for example, cans, retort pouches, preferably gas barrier layer-containing heat-resistant pouches such as aluminum pouches having a gas barrier layer made of aluminum foil or the like, or self-supporting. A so-called retort that is filled and sealed in a standing pouch or the like, and that is heated and cooked for 4 minutes at 120 ° C for 4 minutes at the same time for cooking and sterilization The processed retort white is a soy sauce manufacturing method. The production method of the present invention is characterized in that the rice used as a raw material is specific and the state of the rice when filled in a heat resistant container is characterized. In other words, in the present invention, washing-free rice from which the cocoon layer has been removed by the detackifying adhesive substance in a state where 10% or less of fresh water is added or not added to the polished rice is used as the rice, and there is no need for filling the heat-resistant container. It is characterized in that the state of washed rice is 13 to 20% moisture.

  Here, the “washless rice from which the rice bran layer has been removed” refers to so-called washless rice that does not require the washing operation performed during the preparation of rice cooking. Specifically, the moisture content is 13 to 16%, the whiteness Of 40% or more and turbidity of 90 ppm or less.

  Various methods are known for producing washing-free rice. For example, a method of removing rice milled with a polishing brush as described in Japanese Patent Application Laid-Open No. 2000-354773, etc., and a rice mill as described in Japanese Patent No. 2615314 A method of dewatering and drying after submerging in water for a short time, a method of removing milled rice using a sticking adhesive material such as tapioca as described in Japanese Patent No. 3206752, etc. For example, a method of removing using a sticky adhesive material.

  The washing-free rice produced by these methods is actually commercially available, and in the present invention, among these washing-free rice, 10% or less of fresh water is added or not added to the polished rice. Wash-free rice from which the straw layer has been removed is used. The debonding adhesive substance is not particularly limited as long as it has a property of adsorbing the rice bran layer on the surface of the polished rice. For example, rice bran, buckwheat, buckwheat, Takahashi, rice, wheat, tapioca, etc. Examples include pulverized grains and rice bran. The washing-free rice used in the present invention is obtained by adding or not adding 10% or less of fresh water to the polished rice when the adhesive substance for demolding is brought into contact with the polished rice by a method such as mixing to remove the cocoon layer remaining on the polished rice surface. It was performed in the state of. Specifically, for example, it is made with a non-washing rice production apparatus called Neo Tasty White Process (NTWP) manufactured by Satake Co., Ltd., which removes the straw layer with tapioca while adding about 5% of fresh water to the polished rice. Or the one made by a non-washing rice production apparatus called BG rice apparatus manufactured by Toyo Seiki Seisakusho Co., Ltd., which removes the straw layer with rice bran.

  In the present invention, when filling a heat-resistant container which is a constituent of the present invention to be described later, non-washed rice having a specific moisture content and specific fresh water are used, and after cooling and filling these raw materials in a heat-resistant container Only by this, the effect of the present invention is exhibited, but by using the above-described specific non-washed rice, as in the case of handmade products, a very preferable retort white having excellent grain residue is obtained. On the other hand, as shown in a comparative example to be described later, in the state where clean water is added to the unwashed rice produced by the method of removing with a polishing brush without using the debonding adhesive material of the present invention, or in a state where fresh water is added to more than 10%. When washing-free rice produced by the method of removing the grains is used, many broken rice grains are observed, and it is not preferable because retort white excellent in the rice grain residue is difficult to obtain.

  The water content of the non-washed rice is a value obtained by determining the mass ratio of the water evaporated by the conventional drying method at 105 ° C. to the total amount of the sample. In the present invention, the water content of other non-washed rice is the same. This is the value obtained by the method. The whiteness is a value measured using a whiteness meter. The turbidity was measured by washing the water with a turbidity test, that is, adding 20 g of sample rice to 200 ml of water at 15 ° C., shaking for 10 minutes, collecting 50 ml of the liquid and diluting it 10 times. It is the value measured using.

  The present invention uses not-washed rice from which the rice bran layer has been removed by using an adhesive material for removing wrinkles in a state where 10% or less of water is added or not added to the above-described polished rice. It is important to use a moisture content of 13 to 20%. The reason why the upper limit of moisture is 20% as the state of washing-free rice when filling is usually necessary to cook rice including rice cakes by first removing the rice bran layer by washing the rice with water. It is said that delicious rice can be cooked by immersing in water according to the process and allowing the raw rice to absorb water in these processes, and in Patent Document 1, it is 1.25 times the amount of polished rice. Absorbed rice (water content = about 32%) is used. Moreover, even when using non-washed rice, it is said that using non-washed rice that has absorbed water to a certain extent cooks delicious cooked rice.

  However, if the water content of the unwashed rice is more than 20%, the water content may affect the state of the rice grains during retort processing that also serves as a cooked rice. It is difficult to obtain the retort rice cake, and it is not preferable that the water content of the unwashed rice is 13 to 20%. Surprisingly, like the handmade product, the retort rice cake having an excellent grain residue is preferable.

  In the present invention, the method for adjusting the water content of the unwashed rice to 13 to 20% is not particularly limited. For example, the water content of the unwashed rice is 13 to 16%. For example, a method in which water is not absorbed by immersing treatment or the like, or a method in which unwashed rice is immersed in fresh water for a short time so that the water content does not exceed 20%. In particular, the method of using unwashed rice as it is without absorbing water is particularly preferable because the residue of rice grains is particularly excellent.

  Furthermore, this invention has the characteristics in the fresh water used as a raw material. That is, the type of fresh water used in the present invention is the fresh water generally used in retort troughs, for example, tap water, ion exchange water, distilled water, mineral water, natural water, natural mineral water, deep ocean water, Alternatively, degassed water from which oxygen has been removed from these fresh waters, aerated water containing inert gas such as nitrogen, etc. may be used, but the present invention warms these fresh waters to 80 ° C. or higher. It is characterized by using hot water. If the fresh water used has a water temperature lower than 80 ° C., even if the other constituents of the present invention are satisfied as shown in a comparative example described later, many broken rice grains are still observed, and the rice grains remain. An excellent retort white is not preferred because it is difficult to obtain distortion.

  Although rice and fresh water used in the production method of the present invention have been described in detail, the present invention further fills a heat-resistant container such as a retort pouch with unwashed rice having a moisture content of 13 to 20% and hot water of 80 ° C or higher. After sealing, that is, hot-pack filling, the sealed product is cooled, preferably cooled so that the temperature of the center of the sealed product is 60 ° C. or lower. The cooling method is not particularly limited, and may be performed by an arbitrary method such as air cooling, water cooling, or standing at room temperature. By cooling the sealed product filled with hot pack, retort white excellent in the grain residue of rice grains is obtained like handmade products, whereas when retort treatment is performed immediately after filling with hot pack, Because the rice grains are liable to collapse due to the excessive heat of the retort treatment in which pressure heating is performed as described above, and the rice grains cannot be sufficiently prevented from collapsing. is there. In the present invention, when hot-pack filling is performed within a range not impairing the effects of the present invention, the atmosphere of the head space may be replaced with, for example, nitrogen or steam.

  In accordance with the usual method, the temperature of the food at the center of the food is heated for 4 minutes at 120 ° C for 4 minutes or under equivalent pressure or higher (retort). Retort using a sterilizer. Specifically, it is good to carry out for about 5 to 60 minutes at the product temperature of 110-130 degreeC of the center part of a foodstuff, for example.

  As described above, the production method of the present invention is a simple production method in which a specific unwashed rice is filled and sealed in a heat-resistant container together with fresh water of 80 ° C. or more in a state of a specific moisture amount, cooled, and then subjected to a retort treatment. In addition, although the obtained retort white potato has been subjected to a retort treatment, it is possible to obtain an excellent rice grain residue similar to a homemade white potato that has been cooked in a pan or the like. As a specific level of the remaining rice grains, when a standard sieve of JIS (Japanese Industrial Standard) Z-8801-1966 is used and a test method described later, the rice grains remaining on the sieve having an opening of 0.59 mm (disintegration) The total amount of rice grains (almost retaining the original shape of the rice grains) remaining on the sieve with an opening of 3.36 mm with respect to the total mass of the filtrate. The mass is 70% or more. In addition, since the collapse of rice grains due to excessive heat of retort treatment is more likely to occur as the amount of fresh water to be blended is larger, it seems that the retort white ginger is blended with 8 parts or more of fresh water per 1 part of fresh rice. Retort white with a large amount of fresh water is suitable, and in the production method of the present invention, 8 parts or more of fresh water per 1 part of unwashed rice.

  Hereinafter, the manufacturing method of the retort white soy sauce of this invention is demonstrated concretely based on an Example and a comparative example. The present invention is not limited to these examples.

[Rice grain test]
Each of the retort whites obtained in the following examples and comparative examples is randomly selected as three samples and used as a sample. Also, standard sieves of JIS (Japanese Industrial Standards) Z-8801-1966 with an aperture of 0.59 mm and 3.36 mm were prepared.

  First, the sample is dispersed in 10 times the amount of fresh water, the entire amount of this dispersion is filtered through a sieve having an opening of 3.36 mm, and the rice grains remaining on the sieve in the filtrate are washed by gently shaking the sieve. The remaining rice grains (almost the original shape of the rice grains) were kept from overlapping each other. And the excess water | moisture content was remove | excluded using the Kim towel (trademark) from the back side of the sieve, and the total mass of the rice grain which remains on the sieve with an opening of 3.36 mm was measured. Next, the filtrate part is filtered with a sieve having an opening of 0.59 mm, and the rice grains remaining on the sieve in the filtrate part (substantially in a hot water state) are washed by gently shaking the sieve in the same manner as described above. The remaining rice grains (including broken pieces of fine rice) were spread over almost the entire surface of the sieve. Then, excess moisture is removed from the back side of the sieve using Kim Towel (registered trademark), and the mass of the rice grains remaining on the sieve having an opening of 0.59 mm is measured, and this mass and the sieve having an opening of 3.36 mm are measured. Combined with the mass of the remaining rice grains, the total mass of the rice grains remaining on the sieve having an aperture of 0.59 mm was used. Based on the total mass obtained, the ratio of the total mass of rice grains remaining on the 3.36 mm sieve with respect to the total mass of rice grains remaining on the 0.59 mm sieve sieve of each sample was calculated, and the average was calculated. Asked.

[Reference example]
Made handmade rice cake (5 minutes rice cake). That is, water-absorbed rice (moisture content of about 30%) that had been washed with 30 g of polished rice and soaked in water for 1 hour was placed in a clay pot, and fresh water was added thereto so that the total blending amount was 330 g. Then, the lid was put on high heat for the first time, and if it boiled, it was cooked for about 50 minutes by shifting the lid so that it would not be blown down with low heat.

  When the rice grain residual test was performed on the obtained handmade porridge, the total mass of the rice grains remaining on the 3.36 mm sieve with respect to the total mass of the rice grains remaining on the sieve having an aperture of 0.59 mm was calculated. The percentage was 90%.

[Example 1]
Washed rice with 5% fresh water added to the polished rice and the straw layer removed by tapioca [washless rice made with a washless rice production apparatus called NTWP made by Satake Co., Ltd., moisture content about 15% ], Hot water in which fresh water was heated to 90 ° C. was prepared. Next, 25 g of non-washed rice is filled and sealed in a standing aluminum pouch together with 225 g of hot water of 90 ° C., and then the sealed material is put into a water bath having a water temperature of about 25 ° C. and cooled for 30 to 60 minutes. The product temperature at the center of was set to 60 ° C. or lower. And this retort was retort-treated for 15 minutes at 121 ° C. using a pressure heating (retort) sterilizer, serving as both rice cooking and sterilization, and retort white was made.

  The obtained retort white gayu was excellent in the grain residue of rice grains as well as handmade products. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm opening sieve to the total mass of rice grains remaining on the 0.59 mm opening sieve was 79 %Met.

[Example 2]
Washed rice and hot water heated to 90 ° C. in the standing pouch of Example 1 in hot water heated to 90 ° C., washed rice with 25 g of rice bran with no rice bran [manufactured by Toyo Seiki Seisakusho Co., Ltd. Non-washed rice produced in a non-washed rice production device called BG rice equipment, water content of about 15%] 25 g of this non-washed rice was dipped in water for a short time, then drained and washed with 18% water-free rice, and standing Retort white soy sauce was made in the same manner as in Example 1 except that 85 ° C. fresh water adjusted so that the total filling amount into the pouch was 250 g.

  The obtained retort white gayu was excellent in the grain residue of rice grains as well as handmade products. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm sieve to the total mass of rice grains remaining on the sieve having an aperture of 0.59 mm was 77 %Met.

[Comparative Example 1]
Water-absorbing rice (water content of about 30%) and fresh water (room temperature) were prepared by washing the polished rice and immersing in water for 1 hour. The water-absorbed rice and fresh water were filled and sealed in a standing aluminum pouch so that 9 parts of fresh water per 1 part of polished rice and the total filling amount was 250 g. Then, the sealed product was subjected to a retort treatment at 121 ° C. for 15 minutes using a pressurized and heated (retort) sterilizer for both cooking and sterilization, and retort white was made.

  In the obtained retort white potato, many broken rice grains were observed. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm sieve to the total mass of rice grains remaining on the sieve having an aperture of 0.59 mm was 47 %Met.

[Comparative Example 2]
In Example 1, as wash-free rice, wash-free rice from which the rice bran layer was removed in a state where about 15% of fresh water was added to the polished rice [manufactured in a wash-free rice production apparatus called a super-drilling machine manufactured by Satake Co., Ltd.] Retort Shiragayu was made in the same manner as in Example 1 except that the washed rice was used and the water content was about 15%.

  The obtained retort white soy sauce still had many broken rice grains, and it was difficult to say that the remaining rice grains were excellent. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm mesh sieve to the total mass of rice grains remaining on the 0.59 mm sieve sieve was 58 %Met.

[Comparative Example 3]
In Example 1, as washing-free rice, washing-free rice from which the wrinkle layer was removed with a polishing brush [washing-free rice made with a washing-free rice production apparatus called Refure made by Kubota Corporation, water content of about 15 %] Was used to produce retort white soy sauce in the same manner as in Example 1.

  The obtained retort white soy sauce still had many broken rice grains, and it was difficult to say that the remaining rice grains were excellent. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm sieve to the total mass of rice grains remaining on the sieve having an aperture of 0.59 mm was 55 %Met.

[Comparative Example 4]
In the hot water in which the washing-free rice and fresh water to be filled and sealed in the standing pouch of Example 1 were heated to 90 ° C., 25 g of the washing-free rice was the same as in Example 1. Retort white soy sauce was made in the same manner as in Example 1 except that 25% non-washed rice and hot water (90 ° C.) adjusted so that the total filling amount in the standing pouch was 250 g.

  The obtained retort white soy sauce still had many broken rice grains, and it was difficult to say that the remaining rice grains were excellent. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm sieve to the total mass of rice grains remaining on the sieve having an aperture of 0.59 mm was 53 %Met.

[Comparative Example 5]
In Example 1, retort white soy sauce was produced in the same manner as in Example 1 except that hot water of 60 ° C. was used instead of hot water heated to 90 ° C.

  The obtained retort white soy sauce still had many broken rice grains, and it was difficult to say that the remaining rice grains were excellent. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm mesh sieve to the total mass of rice grains remaining on the 0.59 mm sieve sieve was 58 %Met.

[Comparative Example 6]
In the Example of patent document 2, it tried on the system which does not contain refinement | purification salt (salt). That is, 40 g of polished rice was lightly washed and drained. The obtained washed rice (water 23%) was filled into a can container (No. 5 can), further filled with 269 g of fresh water, and then wound with a vacuum seamer. The sealed product was heated in hot water at 85 ° C. for 20 minutes, and then cooled in fresh water (about 25 ° C.) for 12 minutes. In the heating and cooling process, the sealed object was rotated at a rate of 2 rotations / minute. Next, the cooled sealed product was subjected to a retort treatment at 118 ° C. for 35 minutes by using a pressure heating (retort) sterilizer for both cooking and sterilization to produce retort white soy sauce.

  The obtained retort white soy sauce still had many broken rice grains, and it was difficult to say that the remaining rice grains were excellent. Specifically, when the “grain residual test of rice grains” was performed, the ratio of the total mass of rice grains remaining on the 3.36 mm opening sieve to the total mass of rice grains remaining on the 0.59 mm opening sieve was 54 %Met.

  In the manufacturing method of retort white soy sauce filled with heat-resistant container with rice and fresh water, and using rice sticking material for removing rice with 10% or less of water added or not added to polished rice Washed rice from which the layer has been removed, and hot water of 80 ° C. or higher as the clean water, respectively, filled and sealed the heat-resistant container with the washed water and 13-20% water, and cooled, The retort shiragayu obtained in Example 1 or 2 subjected to the retort treatment is simply Comparative Example 1 using water-absorbed rice and fresh water (room temperature), with 10% or less of fresh water added or not added to the polished rice. Comparative Examples 2 and 3 using non-washed rice other than the non-washed rice from which the cocoon layer has been removed by the adhesive material for demolding, Comparative Example 4 using non-washed rice having a moisture content of more than 20%, and hot water of less than 80 ° C Retort white obtained in Comparative Example 5 using Compared to Yu, despite being subjected to retort processing, as with handmade porridge that cooking in a pan or the like, it is understood is preferred which is excellent in grain remaining rice grains.

  In addition, the retort white soy sauce obtained in Examples 1 and 2 which is the product of the present invention is superior to the retort white soy sauce obtained in Comparative Example 6 which is the method of Patent Document 2, compared with the rice grain residue. It is understood that this is preferable.

Claims (5)

The total mass of rice grains remaining on a 3.36 mm sieve is 70-79% of the total mass of rice grains remaining on a sieve having an opening of 0.59 mm in the retort white potato that has been subjected to retort treatment. Retort white is a characteristic. The retort white soy sauce according to claim 1, wherein 8 parts or more of fresh water is blended with 1 part of raw rice. In the manufacturing method of retort white koji, which fills heat-resistant container with rice and fresh water and uses retort treatment, using the adhesive material for removing wrinkles with 10% or less of fresh water added or not added to the polished rice Washed rice from which the layer has been removed and hot water of 80 ° C. or higher as the clean water are respectively filled and sealed in a heat-resistant container with washed water of 13 to 20% moisture and the hot water, A method for producing retort white soy sauce, wherein the retort treatment is performed after cooling as it is. The method for producing retort white soy sauce according to claim 3, wherein the temperature of the sealed part is cooled so as to be 60 ° C or lower. The manufacturing method of the retort white ginger soup of Claim 3 or 4 which mix | blends 8 parts or more of fresh water with respect to 1 part of non-washing rice.