JP7017396B2 - Retort red rice base and its manufacturing method and red rice base set - Google Patents

Description

The present invention relates to a retort-packed red rice base, a method for producing the same, and a set of red rice base.

Sekihan is made by soaking glutinous rice in a seasoning liquid made by adding seasonings such as salt to the broth of beans such as azuki beans and sasage beans, heating it to absorb the seasoning liquid, and steaming the boiled beans with glutinous rice in a steamer. Although it is manufactured, it is not only time-consuming to cook, but also requires delicate heating to prevent the beans from cracking, which makes it difficult.

Therefore, beans are cooked in advance so that red rice can be easily cooked using an electric or gas type rice cooker that is always available at home, and the rice is cooked together with glutinous rice or glutinous rice that has been washed at home. A retort red rice cooker that only needs to be cooked has been proposed (Patent Documents 1 to 5).

In Patent Document 1, the beans drained after washing are housed in a heat-resistant container and package together with water or saline solution, degassed and sealed, and then the temperature is 100 ° C. to 135 ° C. and the heating time is 10 to 30 minutes in the closed container. A method of pressure heat treatment is reported. In this method, since the beans are pressure-heated together with water or saline solution, the beans are often cracked during the pressure-heat treatment or when the rice is cooked, and the beans are very soft and have a bad texture.

Patent Document 2 reports a method in which beans drained after washing are swelled in a steamer, the swelled beans are placed in a heat-resistant container and package, vacuum-packed, and the beans vacuum-packed are subjected to pressure heat sterilization treatment. Since this method requires a process of steaming beans, a steamer is required in the production equipment, which complicates the production process. In addition, it is necessary to put boiling water in the cooked rice and leave it to stand, or to boil the beans once to color the rice, which impairs the convenience of cooking the rice.

Patent Document 3 proposes red beans, which are dried after pretreatment, dried broth in the form of granules, and glutinous rice as a set. This method is not preferable because the azuki beans that have absorbed water must be dried again, the processing process is complicated, and the flavor and color tone of the broth are deteriorated in the drying process.

Patent Document 4 describes a method in which beans drained after washing are housed in a heat-resistant container and package together with calcium lactate alone or a seasoning solution containing calcium lactate and other seasonings, and then heat-treated in two stages of heating and pressure heating. I am reporting. This method has the effect of reducing the body cracks, but there has been a demand for a technique showing the effect of further reducing the body cracks.

Patent Document 5 describes an example of red rice to which trehalose is added, but the purpose of Patent Document 5 is to suppress deterioration of the taste of starch gelatinized food, and there is no description about retort treatment, and the azuki bean is cracked. There is no description of prevention.

Japanese Unexamined Patent Publication No. 9-17291 Japanese Patent Application Laid-Open No. 2003-339334 Japanese Unexamined Patent Publication No. 2004-165 Patent No. 4743713 Patent No. 5118635

An object of the present invention is to provide a retort-packed red rice base that has less cracking of beans, has an excellent texture and flavor when cooked red rice, and has no color unevenness.

The present invention provides the following retort-packed sekihan ingredients, a method for producing the same, and a set of sekihan ingredients.
Item 1. A retort red rice base containing at least one thickening polysaccharide selected from the group consisting of retort-treated beans, calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum in a heat-resistant container and water.
Item 2. Item 2. The retort-packed red rice base according to Item 1, further containing trehalose.
Item 3. Item 2. The retort-packed red rice base according to Item 1 or 2, wherein the beans are azuki beans or cowpea beans.
Item 4. A seasoning liquid containing at least one thickening polysaccharide selected from the group consisting of calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum, and beans are housed in a heat-resistant container, sealed, and retorted. , How to make retort red rice base.
Item 5. Item 4. The method for producing a retort-packed sekihan base according to Item 4, wherein the seasoning liquid further contains trehalose.
Item 6. Item 4. The method for producing a retort-packed red bean element according to Item 4 or 5, wherein the beans are azuki beans or cowpea beans.
Item 7. A set of red rice containing the retort-packed red rice base according to any one of Items 1 to 3 and any of raw glutinous rice, raw glutinous rice, and a mixture of raw glutinous rice and glutinous rice.

When beans such as adzuki beans and cowpea beans were retort-sterilized, more than 80% had cracks, but at least one increase selected from the group consisting of calcium lactate and guar gum, welan gum, xanthan gum and locust bean gum in the seasoning liquid. By blending the viscous polysaccharide, it was possible to significantly reduce the cracking of the trunk.

In addition, there was no color unevenness after cooking, and it was possible to cook evenly colored red rice.

As the beans used as a raw material for sekihan, azuki beans, cowpea beans, etc., which have been conventionally used for sekihan, can be used. When using these beans, it is preferable to wash them with water in order to sufficiently remove dirt and dust, and to drain them immediately after washing.

In the production method of the present invention, beans can be retort-packed with red rice by storing them in a heat-resistant container together with a seasoning liquid, sealing the beans, and performing a retort treatment. The temperature of the retort treatment is preferably 110 to 135 ° C, more preferably 115 to 130 ° C, still more preferably 120 to 125 ° C, and the retort treatment time is preferably 5 to 60 minutes, more preferably 10 to 10 to. 40 minutes, more preferably 20-30 minutes. The beans stored in the heat-resistant container together with the seasoning liquid are preferably washed with water and drained.

Calcium lactate and at least one thickening polysaccharide selected from the group consisting of guar gum, welan gum, xanthan gum and locust bean gum are added to the seasoning liquid for retort treatment, and the retort treatment is performed. It is preferable to further add trehalose to the seasoning liquid in order to further reduce the cracking rate.

Examples of the thickening polysaccharide used in the present invention include guar gum, welan gum, xanthan gum, and locust bean gum, preferably guar gum, welan gum, and xanthan gum, and most preferably guar gum and welan gum. In one preferred embodiment of the invention, guar gum or welan gum can be used alone or in combination with guar gum and / or welan gum and xanthan gum and / or locust bean gum.

At 100% by mass of the seasoning liquid used for retort treatment:
Calcium lactate is preferably contained in an amount of 0.5% by mass or more, more preferably about 0.6 to 2.0% by mass, still more preferably about 0.65 to 1.0% by mass.
At least one thickening polysaccharide selected from the group consisting of guar gum, welan gum, xanthan gum and locust bean gum is preferably 0.1% by mass or more, more preferably about 0.2 to 1.0% by mass, still more preferably 0.3 to 0.8% by mass. Included to some extent.

When trehalose is further blended, trehalose is preferably contained in an amount of 0.5% by mass or more, more preferably 1.0 to 10.0% by mass, still more preferably 1.5 to 5.0% by mass in 100% by mass of the seasoning liquid.

It is preferable to add a seasoning ingredient to the seasoning liquid in addition to at least one thickening polysaccharide selected from the group consisting of calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum, and trehalose. Examples of the seasoning raw material include salt, liquor, honey, mirin, sugars such as sugar, soy sauce and the like. These seasoning ingredients can be used alone or in combination as appropriate.

The retort red rice base of the present invention contains at least one thickening polysaccharide selected from the group consisting of beans, calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum, and trehalose and water as optional components. It may contain seasoning ingredients. The solid content of the retort red rice base is at least one selected from the group consisting of legumes (including those that have not been retorted, washed and drained), calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum. The thickening polysaccharide of the seed is an essential component, and trehalose and a seasoning raw material may be blended as optional components.

Assuming that the ratio of each component of the solid content of the retort-packed red rice is 100% by mass of the entire solid content:
Beans such as adzuki beans and cowpea beans are preferably about 20 to 90% by mass, more preferably about 35 to 78% by mass.
Calcium lactate is preferably about 0.5 to 10% by mass, more preferably about 1 to 7% by mass, and is about 1 to 7% by mass.
At least one thickening polysaccharide selected from the group consisting of guar gum, welan gum, xanthan gum and locust bean gum is preferably about 0.1 to 10% by mass, more preferably about 0.3 to 5% by mass.

When trehalose is further blended, trehalose is preferably contained in an amount of about 0.5 to 50% by mass, more preferably about 10 to 30% by mass, in the solid content of the retort-packed red rice.

When salt is blended, the salt is preferably contained in the solid content of the retort-packed red rice in an amount of preferably about 1 to 20% by mass, more preferably about 2 to 10% by mass.

When a saccharide such as sugar is blended, the saccharide is preferably contained in an amount of about 2 to 50% by mass, more preferably about 10 to 40% by mass, in the solid content of the retort-packed red rice.

At least one thickening polysaccharide selected from the group consisting of calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum, and seasoning ingredients (including salt and sugar) excluding trehalose, are used in the solid content of retort red rice. It is preferably contained in an amount of about 3.0 to 78.9% by mass, more preferably about 12 to 77.7% by mass.

The amount of water contained in the retort red rice base should be the concentration of calcium lactate and at least one thickening polysaccharide selected from the group consisting of guar gum, welan gum, xanthan gum and locust bean gum in the above seasoning liquid. It can be decided as appropriate.

Guar gum is a water-soluble polysaccharide obtained from the endosperm portion of seeds of guar plant, and is a food additive used for the purpose of thickening, emulsifying, stabilizing, binding, water retention and the like.

Welan gum is a water-soluble polysaccharide obtained from a microorganism (Sphingomonas sp.), And is a food additive used for the purpose of thickening, emulsifying, stabilizing, binding, water retention and the like.

Xanthan gum is a water-soluble polysaccharide obtained from a microorganism (Xanthomonas campestris) and is a food additive used for the purpose of thickening, emulsifying, stabilizing, binding, water retention and the like.

Locust bean gum is a water-soluble polysaccharide obtained from the seeds of carob trees, and is a food additive used for the purposes of thickening, emulsifying, stabilizing, binding, water retention and the like.

The mass ratio of beans to a seasoning liquid containing at least one thickening polysaccharide selected from the group consisting of calcium lactate and guar gum, welan gum, xanthan gum and locust bean gum, and if necessary, trehalose and seasoning ingredients is preferable. Is preferably about 2 to 20 times, more preferably about 3 to 15 times, that of the beans before washing.

Heat-resistant plastic bags and containers, or metal bags or containers such as aluminum packs are used as heat-resistant containers for sealing beans. Of these, plastic bags and plastic containers are suitable. It is preferably non-breathable and non-breathable with light-shielding properties.

When sealing after being housed in a heat-resistant container, it is desirable to seal it so as not to contain air as much as possible in order to suppress deterioration of flavor and color tone due to oxygen. The inside of the chamber containing the container and packaging may be evacuated and degassed, and after vacuuming, nitrogen gas, carbon dioxide gas, or the like may be blown into the chamber to replace the air.

At least one thickening polysaccharide selected from the group consisting of degassed and packaged beans, calcium lactate, guar gum, welan gum, xanthan gum and locust bean gum, and if necessary, trehalose, water or seasoning liquid containing seasoning ingredients , The heat-resistant container is subjected to pressure heat treatment (retort treatment) in a closed container. As a closed container used for this pressure heat treatment, it is preferable to use a retort kettle or the like.

At home, combine the retort-packed rice cooker of the present invention with rice (glutinous rice and / or glutinous rice), add water as appropriate, and use the electric or gas-type rice cooker that is always available at home to anyone. But you can easily cook red rice without fail. In addition, if this red rice base and raw rice (glutinous rice and / or glutinous rice) are sold as a set, it is possible to cook red rice without the trouble of preparing other raw materials at home.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
Example 1
Weigh 18.5 g of small beans (Canadian sardines), wash them thoroughly with water to remove dust and dirt, and then immediately drain them into a retort bag with 0.74% by mass of calcium lactate, 2.0% by mass of trehalose concentration, and guar gum concentration. It was added together with 183.5 g of a seasoning solution of 0.33% by mass, and the bag was degassed and sealed. This bag was sterilized by heating under pressure in a retort pouch for 25 minutes at 120 ° C.

When the obtained retort-packed red bean was taken out of the bag and observed, it was possible to obtain azuki beans with a gloss and less cracking.

The evaluation of the body crack was performed as follows. Azuki beans were taken out from the obtained retort-packed red bean, and the number of grains of those with cracks and those without cracks was measured, and the crack rate was calculated. The results are shown in Table 2.

The obtained retort-packed red rice base, 450 g of unwashed rice, and 460 g of water were put into a rice cooker, and the switch was turned on to cook. The obtained red rice had little cracking of azuki beans, almost no color unevenness, and had a good texture and flavor.

The evaluation of color unevenness was performed as follows. After cooking with a rice cooker, the cooked red rice was visually inspected from above with the lid of the rice cooker open, and the state of color unevenness was evaluated in the following four stages. (Table 3).
◎ There is no color unevenness.
〇 There is almost no color unevenness.
△ There is a dark part in some parts.
× Pigment particles are scattered throughout.

The texture and flavor of the obtained red rice are described in the remarks column of Table 3.
Examples 2 to 8 and Comparative Examples 1 to 4
A retort-treated sekihan element was prepared in the same manner as in Example 1 and the cracking of the body was evaluated (Table 2). Further, in the same manner as in Example 1, 450 g of retort-packed rice, 450 g of unwashed rice, and 460 g of water were put into a rice cooker, and the switch was turned on to cook to obtain red rice, and the color unevenness, texture, and flavor were evaluated. The results are shown in Table 3.

From the results in Tables 1 to 3, the retort-packed sekihan broth of the present invention has less cracking in the trunk of beans, and the sekihan cooked using it has almost or no color unevenness and is excellent in texture and flavor. there were.

Claims (7)

Retort-packed red rice base containing retort-treated beans, calcium lactate, welan gum and water in a heat-resistant container. The retort-packed sekihan base according to claim 1, further comprising trehalose. Retort red rice base containing retorted beans, 0.65 to 1.0% by mass calcium lactate, 0.3 to 0.8% by mass of guar gum, trehalose and water, and trehalose containing 10 to 30% by mass of solid content in a heat-resistant container. .. A method for producing retort-packed red rice, which comprises storing a seasoning liquid containing calcium lactate and welan gum and beans in a heat-resistant container, sealing them, and performing a retort treatment. The method for producing retort-packed sekihan, according to claim 4, wherein the seasoning liquid further contains trehalose. Includes a step of storing 0.65 to 1.0% by mass of calcium lactate, 0.3 to 0.8% by mass of guar gum, a seasoning solution containing trehalose, and beans in a heat-resistant container, sealing them, and performing retort treatment. Trehalose has a solid content of 10 to 30. A method for producing retort red rice base, which is characterized by containing% by mass. A set of red rice containing the retort-packed red rice base according to any one of claims 1 to 3 and any of raw glutinous rice, raw glutinous rice, and a mixture of raw glutinous rice and glutinous rice.