JP7231482B2 - Packaged cooked rice-like food using cut cabbage - Google Patents

Description

Article 30, Paragraph 2 of the Patent Law applies ・Website address https://www. salad club. jp/company/press/2018_10_19_1. html Posting date: October 19, 2018 ・Place of sale: Amazon. co. jp web page (https://www.amazon.co.jp/dp/B07K4WBLF2) Sale date October 30, 2018

TECHNICAL FIELD The present invention relates to a container-packed cooked rice-like food using cabbage shreds that can reduce dietary carbohydrates.

In recent years, an increase in lifestyle-related diseases such as obesity and diabetes has become a social problem. One of the causes is excessive intake of carbohydrates and lipids due to changes in eating habits. Therefore, low-carbohydrate foods, mainly foods and beverages that serve as staple foods, are in demand.

Until now, as the low-sugar food, as shown in Patent Document 1, granulated konjac or the like is mixed with rice as a staple food for dieting, and as shown in Patent Document 2, dietary fibers such as indigestible dextrin. is known, but there was a problem that the flavor was unsatisfactory and the texture was too soft, so there was room to consider a new low-sugar food.

JP-A-10-28554 Japanese Patent Laid-Open No. 2001-57854

Therefore, the present invention relates to a container-packed cooked rice-like food using cabbage shreds that can reduce dietary carbohydrates.

As a result of intensive research to solve the above problems, the inventor of the present application has found that a container-packed cooked rice-like food using cabbage shreds, wherein more than a specific amount of the shreds is stem and midrib shreds. A container-packed cooked rice-like food using cabbage cuts that can surprisingly reduce the carbohydrate content of meals by being characterized by the fact that the cuts of a specific size are in a specific proportion. was obtained, and the present invention was completed.

That is, the present invention
(1) A packaged cooked rice-like food using cabbage shreds,
50% by mass or more of the cut material is stem and midrib cut material,
70% by mass or more of the cut material has a size of 0.5 mm or more and 12 mm or less,
A container-packed cooked rice-like food characterized by
(2) The stem is a stem part that is 5 mm or more in the direction opposite to the root from the cut surface of the stem of the raw material cabbage,
The container-packed cooked rice-like food according to (1), characterized in that
(3) the cut material is a frozen material,
The container-packed cooked rice-like food according to (1) or (2), characterized in that
(4) A method for producing the container-packed cooked rice-like food according to (3),
a heat treatment step of performing at least one of a boiling treatment step of boiling the cut material and a steam treatment step of steaming the cut material;
a freezing step of freezing the cut material after the heat treatment step; and
(5) In the freezing step, the cut product is frozen by cooling to −10° C. within 60 minutes.
(6) the heat treatment step is the boiling treatment step;
The method for producing a container-packed cooked rice-like food according to (4) or (5), further comprising a soaking treatment step of soaking the cut material in an aqueous solution of a calcium salt before the boiling treatment step,
is.

According to the present invention, it is possible to provide a container-packed cooked rice-like food using cabbage shreds that can reduce dietary carbohydrates.

The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass" unless otherwise specified.

<Characteristics of the present invention>
The present invention relates to a container-packed cooked rice-like food using cabbage cuts, wherein a specific amount or more of the cuts is stem and midrib cuts, and the cuts of a specific size are in a specific proportion. is characterized in that a container-packed cooked rice-like food using cabbage shreds that can reduce dietary carbohydrates is unexpectedly obtained.

<Rice-like food>
In the present invention, the boiled rice-like food is one that preferably uses 20% or more, more preferably 40% or more, and particularly preferably 100% of cabbage cut into a specific size described later, and is prepared in the same manner as for cooked rice. It is something to eat at. Specifically, after heating the rice-like food to the temperature at which rice is cooked, it may be eaten as it is, or ingredients such as curry and Chinese rice bowl ingredients are poured on the rice-like food. You can eat from

Further, in the present invention, the cooked rice-like food may contain other foodstuffs in addition to the shredded cabbage as long as the effects of the present invention are not lost. The other ingredients include grains such as rice, barley rice, five-grain rice, carrot cuts, bamboo shoot cuts, hijiki, meat cuts, thinly fried cuts, konjac cuts, fried eggs, thinly sliced eggs, sweet corn, etc. and seasonings such as sauce, curry, pepper, salt, oil, and mayonnaise.

<Cabbage cuts>
In the present invention, the cabbage cuts are obtained by cutting cabbage stems and leaves into a specific size described later, and 50% or more of the cabbage cuts are cuts of cabbage stems and cabbage midribs. It is a thing. Preferably 60% or more, more preferably 70% or more of the cabbage cuts are cuts of the stem and midrib of the cabbage. By setting the cabbage stem and midrib cuts within the above range, the ratio of lumpy cabbage cuts that are not sheet-like cabbage cuts such as shredded cabbage is increased, so that the crunchiness and flavor can be felt firmly. It becomes a rice-like food.

In particular, cabbage stalks are very hard because they are rich in dietary fiber, and it is difficult to obtain a large amount of cuts of the size described below. , More preferably, 60% or more of the cabbage stalk cuts. By setting the amount of cut cabbage stalks within the above range, it is possible to obtain a cooked rice-like food that is rich in dietary fiber and has a sweetness similar to that of cooked rice.

<Size of cut cabbage>
In the present invention, 70% or more of the cabbage cuts are cabbage cuts having a size of 0.5 mm or more and 12 mm or less. The lower limit of the content ratio of cut cabbage of the size is preferably 80% or more, more preferably 90% or more. When the content ratio of the cabbage cuts having a specific size in the cabbage cuts in the present invention is within the above range, the cooked rice-like food is palatable and has a good texture. In addition, the size of the cut product in the present invention means the maximum length of the cut product. Corresponds to maximum length.

<Stem>
In the present invention, among the cabbage cuts, the cut stems are preferably obtained by cutting stems of 5 mm or more in the direction opposite to the root from the cut surface of the stems of raw cabbage. More preferably, it is obtained by cutting a stalk of 10 mm or more in the direction opposite to the root from the cut surface of the stalk of the raw material cabbage. By using the cut stalks in the above range, the stalks with a small number of microorganisms adhering to the surface of the cabbage stalks can be used for the cooked rice-like food. When distributed, freshness can be maintained for a longer period.

<midrib>
In the present invention, the midrib cut product is obtained by cutting the main vein present from the root to the tip of a cabbage leaf into the specific size described above. By including the cut material of the middle rib in the container-packed cooked rice-like food of the present invention, the cooked rice-like food has a firm texture and flavor.

<Cabbage cutting method>
In the present invention, the cabbage cutting method is not particularly limited as long as the cabbage can be cut into the size described above, but for example, it can be cut with a cutting machine such as a dicer. Specifically, the cabbage of the present invention is obtained by cutting off the stems, midribs, etc. of the cabbage from the original cabbage and putting the stems, midribs, etc. of the cabbage into a dicer whose cutting width is set to the above-mentioned size. You can get cuts.

<Container>
The container used for the container-packed cooked rice-like food of the present invention is not particularly limited as long as it is a container normally used for food. It is preferable to use a container having an oxygen permeation rate of 1 cc/day·atm·g or more per 1 g. The lower limit of the oxygen permeability of the container is more preferably 1.5 cc/day·atm·g or more, and particularly preferably 2 cc/day·atm·g or more. Further, the upper limit of the oxygen permeability of the container is more preferably 5 cc/day·atm·g or less, and particularly preferably 4 cc/day·atm·g or less. When the oxygen permeability of the container used in the present invention is within the above range, the freshness of the cooked rice-like food can be maintained for a longer period of time when distributed.

Means for adjusting the oxygen permeability of the container within the above range are not particularly limited, and include means for adjusting the type of material used, means for adjusting the thickness of the material to be used, and forming fine holes in the container. Adjustment means, and combinations of these means are included. The material and thickness of the container are not particularly limited as long as it has the above oxygen permeability. Single-layer materials such as PVA), polyvinyl chloride (PVC), etc., and multi-layer materials in which these are laminated can be used. The surface of the container may be provided with a sealant layer or may be antifog-treated, and may be transparent or opaque. The shape and size of the container are not particularly limited, and the shape of the container can be arbitrarily selected from, for example, trays, bags, boxes, etc., and used alone or in combination.

<Method 1 for producing container-packed cooked rice-like food>
The method for producing the container-packed cooked rice-like food of the present invention is not particularly limited, as long as the cabbage stalks, midribs, etc. are cut into a specific size by the aforementioned cutting method and packed into a container. For example, a step of cutting out stems, midribs, etc. from the raw material cabbage, a step of sterilizing the cut stems, midribs, etc. with a sterilizing solution such as hypochlorous acid, and a dicer etc. with the sterilized stems, midribs, etc. A step of cutting to a specific size, a step of sterilizing the cut stems, midribs, etc. with a sterilizing solution such as hypochlorous acid, a step of dehydrating the sterilized stems, midribs, etc. By carrying out the step of filling and sealing the dehydrated cut pieces such as stems and midribs in a container, freshness can be maintained for a longer period of time when distributing the packaged cooked rice-like food of the present invention.

<Frozen material>
The container-packed cooked rice-like food of the present invention may be a frozen product obtained by freezing the cut cabbage described above. By freezing, the container-packed cooked rice-like food can be preserved for a long period of time.

<Method 2 for producing container-packed cooked rice-like food>
Another aspect of the method for producing a container-packed cooked rice-like food of the present invention is a method for producing a container-packed rice-like food using cabbage cuts, wherein 50% by mass or more of the cuts are stems and midribs It is a cut material, and 70% by mass or more of the cut material has a size of 0.5 mm or more and 12 mm or less, and at least a boiling treatment process of boiling the cut material and a steam treatment process of steaming the cut material It has a heat treatment step of performing one and a freezing step of freezing the cut material after the heat treatment step. By having such a configuration, the cooked rice-like food can be stored frozen. In addition, by having such a configuration, syneresis due to freezing is suppressed, and a cooked rice-like food with a good crunchy texture can be produced.

<Cabbage cuts>
50% by mass or more of the cabbage cuts used in the production method of the present invention are stem and midrib cuts, and 70% by mass or more of the cuts have a size of 0.5 mm or more and 12 mm or less. Such a cut product may be obtained by the above-described cutting method. Further, for example, as described above, a step of cutting out the stems, midribs, etc. from the raw material cabbage, a step of sterilizing the cut out stems, midribs, etc. with a sterilizing solution such as hypochlorous acid, the sterilized stems and midribs A step of cutting ribs, etc. to a specific size by a dicer, etc., a step of sterilizing the cut stems, midribs, etc. with a sterilizing solution such as hypochlorous acid, and cuttings of the sterilized stems, midribs, etc. Cabbage cuts may be prepared by performing a step of dehydrating the above. The cabbage cuts conform to the above description, and the same description will not be repeated.

<Heat treatment process>
The heat treatment step in the present invention is a step of performing at least one of a boiling treatment step of boiling the cabbage cuts and a steam treatment step of steaming the cut cabbages.

<Boiling process>
The boiling step in the present invention is a step of boiling the cut cabbage. The boiling temperature is not particularly limited, and may be appropriately set according to, for example, the boiling time and the desired texture. For example, the boiling temperature is preferably 70° C. or higher, preferably 100° C. or lower, and more preferably 90° C. or lower. By setting the temperature within this range, it becomes a cooked rice-like food with a firmer texture. The boiling time is not particularly limited, and may be appropriately set according to, for example, the boiling temperature and the desired texture. For example, the boiling time is preferably 30 seconds or longer, more preferably 1 minute or longer. Moreover, 10 minutes or less is preferable, and 3 minutes or less is more preferable. By setting the time within this range, a cooked rice-like food that has a firm texture and excellent preservability can be obtained. In addition, "preservation" in the frozen-preserved boiled rice-like food refers to the change in the properties of the food compared immediately before freezing and after frozen preservation. It means that there is less change in properties such as odor and appearance of similar foods.

<Immersion treatment process>
In the present invention, it is more preferable to include a soaking treatment step of soaking the cut cabbage in an aqueous solution of calcium (Ca) salt before the boiling step. By performing the immersion treatment step, syneresis due to freezing is further suppressed, and a cooked rice-like food with a better crunchy texture can be produced. The type of Ca salt is not particularly limited, and examples thereof include Ca lactate, Ca chloride, etc. Among them, Ca lactate is more preferable. By using Ca lactate, a cooked rice-like food with a firmer texture can be obtained. The concentration of the Ca salt aqueous solution is not particularly limited, and is preferably 0.1% or more, more preferably 0.3% or more, and even more preferably 0.5% or more. Also, it is preferably 5% or less, more preferably 3% or less, and even more preferably 2% or less. Within this range, the cooked rice-like food has a firmer texture and less influence of Ca salt on the taste. The immersion time is not particularly limited, and may be, for example, enough time for the Ca salt to sufficiently permeate the cut cabbage. More specifically, the permeation time is preferably 0.5 hours or longer, for example. Moreover, the permeation time is preferably 2 hours or less. By setting the time within this range, the Ca salt more preferably penetrates into the cut cabbage. The temperature of the aqueous solution is not particularly limited, and it is preferably a temperature that does not affect the properties of the cut cabbage, for example, 10° C. or higher. Moreover, the temperature is preferably 25° C. or lower. By setting the temperature within this range, the Ca salt can be permeated while suppressing the influence on the properties of the cut cabbage. Note that, instead of performing before the boiling process or together with the addition of Ca salt to hot water during the boiling process, a form of immersing in an aqueous solution of Ca salt is also an aspect of the present invention. However, from the viewpoint of improving the texture and suppressing the influence of Ca salt on the taste, it is more preferable to perform the immersion treatment process before the boiling process.

<Steam process>
The steaming step in the present invention is a step of steaming the cut cabbage. A specific method of steam treatment is not particularly limited, and for example, steam treatment may be performed using a steamer or the like. The heating temperature for the steam treatment is not particularly limited, and may be set as appropriate according to the heating time, desired texture, and the like. For example, the heating temperature is preferably 80° C. or higher, more preferably 90° C. or higher, and preferably 150° C. or lower, more preferably 120° C. or lower. By setting the temperature within this range, it becomes a cooked rice-like food with a firmer texture. The heating time is not particularly limited, and may be appropriately set according to the heating temperature, desired texture, and the like. For example, the heating time is preferably 1 minute or longer, more preferably 4 minutes or longer, preferably 30 minutes or shorter, more preferably 15 minutes or shorter, and particularly preferably 9 minutes or shorter. By setting the time within this range, the cooked rice-like food has a better texture and is more excellent in preservability.

Note that the above-described immersion process may be performed before the steam process in the same manner as in the mode in which the boiling process is performed. However, when the steaming process is performed, even if the soaking process is omitted, the cooked rice-like food has a firm texture.

<Cooling process>
In the production method of the present invention, it is more preferable to perform a cooling step of cooling the cut cabbage before the freezing step described below. It is possible to further improve the freezing efficiency of the freezing step, which will be described later. The cooling method is not particularly limited, and examples thereof include cooling by exposure to running water and vacuum cooling, with vacuum cooling being more preferred. By cooling in a vacuum, a cooked rice-like food with better taste and better preservability can be obtained. A vacuum cooling method is not particularly limited, and for example, a vacuum cooler may be used. The cooling temperature is not particularly limited, and is, for example, about room temperature (eg, 20°C).

<Dehydration process>
In the production method of the present invention, it is more preferable to perform a dehydration step for removing water adhering to the shredded cabbage prior to the below-described freezing step. Moreover, it is preferable to perform a dehydration process after the above-mentioned cooling process. By performing the dehydration step, the cooked rice-like food becomes less watery. The dehydration method is not particularly limited, and, for example, a method capable of removing water adhering to the cut cabbage may be adopted. For example, a centrifuge may be used.

<Freezing process>
In the manufacturing method of the present invention, the freezing step of freezing the cut material is performed after the boiling step or the steaming step. When the above-described cooling process and dehydration process are performed, the freezing process is performed after these. By performing the freezing step, frozen storage becomes possible, so that the cooked rice-like food can be stored for a long period of time.

The freezing method is not particularly limited as long as the cut cabbage can be frozen. Among freezing methods, rapid freezing is more preferable. As conditions for rapid freezing, it is more preferable to cool and freeze the cut cabbage to, for example, −10° C. or lower, preferably −18° C. or lower, within 60 minutes, preferably within 30 minutes. Also, the lower limit of the freezing temperature is not particularly limited, but examples thereof include −30° C., −40° C., etc., which can be frozen using a conventionally known rapid freezing apparatus for food applications.

<Frozen food container>
There are no particular restrictions on the container used for the frozen cooked rice-like food of the present invention, and examples thereof include containers commonly used for frozen food. The container for frozen food may be, for example, a paper pack, nylon, polyethylene, polypropylene, polyethylene terephthalate, polyvinyl chloride, polystyrene, polyvinyl alcohol or the like. Single-layer materials and multi-layer materials obtained by laminating these materials can also be used. The surface of the container may be provided with a sealant layer or may be antifog-treated, and may be transparent or opaque. The shape and dimensions of the container are not particularly limited, and the shape of the container can be arbitrarily selected from, for example, trays, bags, boxes, etc., and used alone or in combination.

<How to eat>
When eating the frozen cooked rice-like food of the present invention, the cooked rice-like food may be appropriately thawed or warmed. The method of thawing or warming is not particularly limited, and examples thereof include boiling in hot water and heating with a microwave oven.

Hereinafter, the present invention will be further explained by describing examples and comparative examples of the present invention. In addition, this invention is not limited to these.

[Example 1]
A container-packed cooked rice-like food using the cut cabbage of Example 1 was obtained by the following steps.

(Stem cutting process)
The harvested cabbage was cut at a length of 10 mm from the cut surface of the stalk in the direction opposite to the root, and cut into the base of the stalk and the body of the cabbage. The main body of the cabbage was halved, and the stalk and the midrib adjacent to the stalk were cut out from the halved cabbage. When the stem and the midrib adjacent to the stem were cut out, the leaf adjacent to the midrib was also cut out at the same time.

(Sterilization process)
400 g of the cabbage stem and the midrib adjacent to the stem (including the leaf adjacent to the midrib) were sterilized by soaking in 6000 g of an aqueous sodium hypochlorite solution (effective chlorine concentration: 200 ppm) for 2 minutes. rice field.

(Cutting process)
The stalks of the sterilized cabbage and the midribs adjacent to the stalks (including leaf portions adjacent to the midribs) were cut with a dicer having a cutting width of 3 mm to obtain cut cabbage pieces.

(Sterilization treatment and draining process)
400 g of the cut cabbage is immersed in 6000 g of an aqueous sodium hypochlorite solution (available chlorine concentration: 100 ppm) for 2 minutes to perform sterilization again, and then a centrifuge (DT2 type, manufactured by Daiei Seisakusho) is used to drain the liquid. By performing treatment (treatment conditions: 1100 rpm for 1 minute), a cooked rice-like food using the cut cabbage was obtained.

(Filling process)
After filling 100 g of the cooked rice-like food using the cut cabbage into a tray (made of foamed polypropylene, maximum capacity 280 ml), the tray is fitted with a lid (made of heat-resistant biaxially oriented polystyrene, with an air hole of about 10 mm in diameter. After placing the sealed tray in a bag (made of biaxially oriented polypropylene, 30 μm thick, maximum capacity 900 mL, having two micropores with a diameter of about 0.1 mm), the By heat-sealing the opening of the bag, a packed cooked rice-like food using the cut cabbage was obtained.

As shown in Table 1, the container-packed rice-like food obtained in Example 1 contained 80% of cabbage stems and midrib cuts relative to the entire cabbage cuts, and had a size of Cabbage cuts having a thickness of 0.5 mm or more and 12 mm or less accounted for 92% of all cabbage cuts.

[Example 2]
Sterilization and draining were carried out in the same manner as in Example 1 to obtain cut cabbage. The above-mentioned cabbage cuts are cut from stems and midribs in an amount of 65% of the whole cabbage cuts, and cuts of cabbage that pass through a sieve with an opening of 12 mm and do not pass through a sieve with an opening of 0.5 mm. After preparing so that the content was 85% of the entire cabbage cut product, the same filling step as in Example 1 was performed to obtain a container-packed cooked rice-like food of Example 2.

[Example 3]
A container-packed cooked rice-like food of Example 3 was obtained in the same manner as in Example 2, except that the cabbage stems and midrib cuts were adjusted to 55% of the entire cabbage cuts.

[Comparative Example 1]
A container-packed cooked rice-like food of Example 3 was obtained in the same manner as in Example 2, except that the cabbage stems and midrib cuts were prepared so as to account for 40% of the entire cabbage cuts.

[Example 4]
75% of the cabbage stems and midrib cuts are the whole cabbage cuts, and the cabbage cuts that pass through a sieve with an opening of 12 mm and do not pass through a sieve with an opening of 0.5 mm are the whole cabbage cuts. A container-packed cooked rice-like food of Example 4 was obtained in the same manner as in Example 2, except that the content was adjusted to 85% of the total.

[Example 5]
In the same manner as in Example 4, except that the cut cabbage that passed through a sieve with an opening of 12 mm and did not pass through a sieve with an opening of 0.5 mm accounted for 75% of the entire cut cabbage. , the container-packed cooked rice-like food of Example 5 was obtained.

[Comparative Example 2]
In the same manner as in Example 4, except that the cut cabbage that passed through a sieve with an opening of 12 mm and did not pass through a sieve with an opening of 0.5 mm was 65% of the entire cut cabbage. , the container-packed cooked rice-like food of Comparative Example 2 was obtained.

[Test Example 1]
The packaged cooked rice-like foods obtained in Examples 1 to 5 and Comparative Examples 1 to 2 were heated in a microwave until the product temperature reached 80° C., then eaten, and sensory evaluation was performed according to the following evaluation criteria. Results are shown in Table 1.

<Evaluation criteria for flavor>
⊚: The original sweetness of cabbage can be fully felt, and it is very preferable as a cooked rice-like food.
◯: The original sweetness of cabbage is felt, and it is preferable as a cooked rice-like food.
Δ: The original sweetness of cabbage is slightly felt, and there is no problem as a rice-like food.
x: The original sweetness of cabbage is not felt at all, and it is not preferable as a cooked rice-like food.

<Evaluation criteria for texture>
⊚: It is very preferable as a cooked rice-like food because it has a very good texture and a very soft mouthfeel.
◯: It is preferable as a cooked rice-like food because it has a good texture and a soft mouthfeel.
Δ: There is a part that is not chewy or has a rough texture, but there is no problem as a rice-like food.
x: There is a part that is not chewy or has a rough texture, which is not preferable as a rice-like food.

[Example 6]
After producing a cooked rice-like food using the cabbage cuts in the same manner as in Example 1, 100 g of the cooked rice-like food using the cabbage cuts was placed in a bag (made of biaxially oriented polypropylene, maximum capacity 900 ml, The container-packed cooked rice-like food of Example 6 was obtained by filling a bag having one fine hole of about 0.1 mm in diameter and then heat-sealing the opening of the bag.

[Example 7]
After producing a cooked rice-like food using the cabbage cuts in the same manner as in Example 1, 100 g of the cooked rice-like food using the cabbage cuts was placed in a tray with a flange (made of polypropylene, maximum capacity 350 ml). After filling, the flange portion of the tray is heat-sealed with a film (made of PET / PE / PP, having one fine hole with a diameter of about 0.5 mm) to seal it, and the container-packed rice-like food of Example 7 got

[Example 8]
After producing a cooked rice-like food using the cabbage cuts in the same manner as in Example 1, 100 g of the cooked rice-like food using the cabbage cuts was placed in a tray with a flange (made of polypropylene, maximum capacity 350 ml). After filling, the flange portion of the tray is heat-sealed with a film (made of PET / PE / PP, having two micropores with a diameter of about 0.5 mm) to seal the container-packed cooked rice-like food of Example 8. got

[Test Example 2]
The container-packed cooked rice-like foods obtained in Examples 1 and 6 to 8 were stored at a temperature of 15°C, and after 5 days of storage, the state of the cooked rice-like foods was subjected to sensory evaluation according to the following evaluation criteria. . Table 2 shows the results. In addition, the oxygen permeability was measured by the following method.

That is, the various films used in Example 1 and Test Examples 1 to 4 cover the opening of the container filled with nitrogen, and the oxygen concentration in the container is measured after 24 hours at 20 ° C. under atmospheric pressure. By dividing the increase in oxygen by the internal and external partial pressure difference and the amount of rice-like food when the median value of the concentration and the concentration after 24 hours is regarded as the internal pressure, the internal and external partial pressure difference of oxygen for 24 hours of the various films is 1 atm, The amount of oxygen permeation per 1 g of cooked rice-like food was calculated.

<Evaluation Criteria for Odor>
⊚: Almost no change compared to immediately after production.
◯: There is a slight odor compared to immediately after production.
Δ: There is an odor compared to immediately after production, but there is no problem as a product.
x: There is a strong odor compared with immediately after production, and there is a problem as a product.
<Appearance evaluation criteria>
⊚: Almost no change compared to immediately after production.
◯: Slightly browned compared to immediately after production.
Δ: Browned compared to immediately after production, but no problem as a product.
x: Severe browning occurs compared to immediately after production, and there is a problem as a product.

From Examples 1 to 5, a container-packed cooked rice-like food using cabbage cuts, 50% or more of the cuts are stem and midrib cuts, and 70% or more of the cuts are zero Container-packed cooked rice using shredded cabbage, which is characterized by having a size of 5 mm or more and 12 mm or less, has good crunchiness, can feel the original sweetness of cabbage, and can reduce carbohydrates in meals. It can be seen that a similar food can be obtained. Further, from Example 1 and Examples 6 to 8, when distributing the container-packed cooked rice-like food, in order to maintain freshness for a longer period of time, the lower limit of the oxygen permeability of the container in the container-packed cooked rice-like food is It can be seen that it is preferably 1 cc/day·atm·g or more, more preferably 1.5 cc/day·atm·g or more, and particularly preferably 2 cc/day·atm·g or more. Similarly, it can be seen that the upper limit of the oxygen permeability of the container in the container-packed cooked rice-like food is more preferably 5 cc/day·atm·g or less, and particularly preferably 4 cc/day·atm·g or less. .

[Example 9]
Through the following steps, a cooked rice-like food of frozen cut cabbage of Example 9 (hereinafter referred to as "frozen cooked rice-like food") was obtained.

First, the stem cutting process, the sterilization process, and the cutting process were performed in the same manner as in Example 1.

(Pretreatment step (immersion step))
Cabbage cuts were immersed in a 3.0% aqueous solution of calcium lactate at 15° C. for 60 minutes.

(Boiling process (branching))
The cut cabbage after the pretreatment step was put in hot water and boiled at 90° C. for 2.0 minutes.

(Running water cooling process)
Cabbage cuts were cooled by exposing them to running water at 15° C. for 1 minute.

(Dehydration process)
The cooled cabbage shreds were dehydrated using a centrifuge at 1100 rpm for 1 minute.

(Freezing process)
Using a blast chiller (Fukushima B-460), it was rapidly frozen by cooling to -20°C in 30 minutes to obtain a frozen cooked rice-like food. After that, the cut cabbage was placed in a bag (made of a laminate film of polyamide and polyethylene, thickness 70 μm) and stored at −5° C. or lower for 1 week before being used for evaluation.

[Example 10]
A frozen cooked rice-like food was obtained in the same manner as in Example 9, except that calcium chloride was used in place of the calcium salt used in the pretreatment.

[Example 11]
A frozen cooked rice-like food was obtained in the same manner as in Example 9 except that the concentration of the aqueous solution of calcium lactate used in the pretreatment step was 0.3% and the boiling temperature was 75°C.

[Example 12]
A frozen cooked rice-like food was obtained in the same manner as in Example 11, except that the concentration of the aqueous solution of calcium lactate used in the pretreatment step was changed to 1.0%.

[Example 13]
A frozen cooked rice-like food was obtained in the same manner as in Example 11, except that the concentration of the aqueous solution of calcium lactate used in the pretreatment step was changed to 3.0%.

[Example 14]
A frozen cooked rice-like food was obtained in the same manner as in Example 9, except that the concentration of the aqueous solution of calcium lactate used in the pretreatment step was 1.0%, the immersion time was 10 minutes, and the boiling temperature was 75°C. .

[Example 15]
A frozen cooked rice-like food was obtained in the same manner as in Example 14, except that the immersion time in the pretreatment step was changed to 180 minutes.

[Example 16]
A frozen cooked rice-like food was obtained in the same manner as in Example 9, except that the following steaming process was performed without performing the pretreatment process and the boiling process.

(Steam process (branching))
The cut cabbage was stored in a steam chamber and steamed by heating with steam at 100° C. for 3 minutes.

[Example 17]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 16, except that the heating time in the steam step was changed to 10 minutes.

[Example 18]
A frozen cooked rice-like food was obtained in the same manner as in Example 17, except that the following vacuum cooling step was performed instead of the flowing water cooling step.

(Vacuum cooling process)
It was cooled to 15° C. in 5 minutes using a vacuum cooler (Shinagawa Kogyosho FC-100).

[Example 19]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 18, except that the heating time in the steam step was changed to 6.0 minutes.

[Example 20]
Before the steaming step, the same pretreatment step as in Example 9 was performed except that the concentration of the aqueous solution of calcium lactate was 1.0%. After the steaming step, the same operations as in Example 19 were performed to obtain a frozen cooked rice-like food.

[Example 21]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 9 except that the pretreatment step was not performed and the heating temperature was set to 75° C. and the heating time was set to 0.5 minutes in the boiling step.

[Example 22]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 21 except that the vacuum cooling step performed in Example 19 was performed instead of the cooling step with running water.

[Example 23]
A frozen cooked rice-like food was obtained in the same manner as in Example 21, except that the heating time in the boiling step was changed to 2.0 minutes.

[Example 24]
A frozen cooked rice-like food was obtained in the same manner as in Example 21, except that the heating temperature in the boiling step was 80°C and the heating time was 1.0 minute.

[Example 25]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 21, except that the heating temperature in the boiling step was changed to 90°C.

[Example 26]
A frozen cooked rice-like food was obtained in the same manner as in Example 25, except that the heating time in the boiling step was changed to 2.0 minutes.

[Example 27]
A frozen cooked rice-like food was obtained by performing the same operation as in Example 26, except that calcium lactate was added to the hot water so as to be 3% during the boiling process.

[Example 28]
A frozen cooked rice-like food was obtained in the same manner as in Example 27, except that calcium chloride was added to 3% instead of calcium lactate.

[Test Example 3]
The frozen cooked rice-like foods obtained in Examples 9 to 28 were heated in a microwave until the product temperature reached 80°C, and then eaten, and sensory evaluation was performed according to the following evaluation criteria. Table 3 shows the results.

<Evaluation criteria for texture>
(double-circle): There is almost no syneresis, or the crunchy texture is firmly left.
◯: There is little syneresis, or the crunchy texture remains to some extent, but there is almost no problem.
Δ: Water is separated, not crunchy, or hard, but at a level at which it is barely possible to eat as a rice-like food.
x: Water syneresis is severe, and the product is not crispy at all or is too hard, which is not preferable as a rice-like food.

<Evaluation criteria for storability>
A: No change in odor and appearance compared to immediately before freezing.
◯: A slight odor is sensed or a slight browning occurs compared to immediately before freezing, but there is no problem.
Δ: The odor is stronger than immediately before freezing, or the product is browned, but at a level at which it is barely possible to eat as a rice-like food.
x: The odor is too strong, or the browning is severe, which is not preferable as a cooked rice-like food.

<Evaluation criteria for taste>
(double-circle): There is no acridity and the sweetness of cabbage is left.
◯: Slight harshness, but almost no problem level.
△: There is harshness, but it is barely possible to eat as a rice-like food.
x: There is a strong acrid taste, which is not preferable as a cooked rice-like food.

From Examples 9 to 28, a method for producing a container-packed rice-like food using cabbage cuts, in which 50% by mass or more is stem and midrib cuts, and 70% by mass or more of the cuts is A heat treatment step of performing at least one of a boiling treatment step and a steam treatment step of steaming the cut material having a size of 0.5 mm or more and 12 mm or less, and freezing the cut material after the heat treatment step. It can be seen that a cooked rice-like food can be produced by performing the freezing step.

In addition, from Examples 9 to 20, (i) an immersion treatment step of immersing the cut material in an aqueous solution of a calcium salt and a boiling process of boiling the immersed cut material, or (ii) steam for steaming the cut material It can be seen that a cooked rice-like food with a better texture can be produced by performing the freezing step of freezing the cut product after the above step.

Also, from Examples 9 and 10, it can be seen that by using calcium lactate as a calcium salt in the immersion treatment step, it is possible to produce a cooked rice-like food with a more excellent texture. Further, from Examples 16 to 20, it can be seen that when the steaming process is performed, a rice-like food with a good texture can be produced regardless of whether the immersion treatment in the calcium salt aqueous solution is performed or not. Further, from Examples 16 to 19, it can be seen that rice-like foods with excellent preservability can be produced by setting the steaming time in the steam process to 4 minutes or more and 15 minutes or less. In addition, from Examples 17 and 18, it can be seen that a cooked rice-like food having a better taste can be produced by using vacuum cooling as the cooling before the dehydration step.

Claims (8)

A container-packed cooked rice-like food using cabbage shreds,
50% by mass or more of the cut material is a cut stem and midrib,
70% by mass or more of the cut material has a size of 0.5 mm or more and 12 mm or less, and is selected from those boiled, steamed, and sterilized with a sterilizing liquid,
The content of the cut material in the container is 40% by mass or more,
A container-packed rice-like food characterized by: The container-packed cooked rice-like food according to claim 1,
The stem is a stem part that is 5 mm or more in the direction opposite to the root from the cut surface of the stem of the raw material cabbage,
Packaged rice-like food. The container-packed cooked rice-like food according to claim 1 or 2,
A container-packed cooked rice-like food, wherein the cut product is a frozen product. A method for producing a container-packed cooked rice-like food using cabbage shreds,
50% by mass or more of the cut material is a cut stem and midrib,
70% by mass or more of the cut material has a size of 0.5 mm or more and 12 mm or less,
A boiling treatment process of boiling the cut material (excluding a process of boiling in boiling water until it becomes soft and a process of cooking rice in a rice cooker), a steam treatment process of steaming the cut material, and the above A step of performing at least one of the treatment steps of sterilizing the cut or uncut cabbage with a sterilizing solution ,
The content of the cut material in the container is 40% by mass or more ,
A method for producing a container-packed cooked rice-like food. A method for producing a container-packed cooked rice-like food using the cabbage shreds according to claim 4 ,
a heat treatment step of performing at least one of a boiling treatment step of boiling the cut material and a steam treatment step of steaming the cut material;
a freezing step of freezing the cut material after the heat treatment step;
A method for producing a container-packed cooked rice-like food, comprising: A method for producing the container-packed cooked rice-like food according to claim 5,
In the freezing step, the cut material is frozen by cooling to −10° C. within 60 minutes.
A method for producing a container-packed cooked rice-like food. A method for producing the container-packed cooked rice-like food according to any one of claims 4 to 6,
including the boiling treatment step,
Further comprising an immersion treatment step of immersing the cut material in an aqueous solution of a calcium salt before the boiling treatment step,
A method for producing a container-packed cooked rice-like food. A method for producing the container-packed cooked rice-like food according to any one of claims 4 to 7,
Further comprising a step of removing water adhering to the cut material by dehydration or centrifugation,
A method for producing a container-packed cooked rice-like food.