JP4768702B2 - Method for producing containerized instant risotto - Google Patents

Description

  The present invention relates to a containerized ready-to-eat risotto that can be eaten simply by heating in a microwave oven or the like, and a method for producing the same.

  Risotto is an Italian dish that is cooked by cooking rice that has been fried in oil with soup. The texture of the cooked rice is grainy and has a crunchy texture. It is. However, if the cooked risotto is stored for a long period of time, the cooked rice will absorb the soup and swell, so the original texture of the risotto is lost.

  Therefore, conventionally, when providing risottos of processed foods that are stored at room temperature or in a chilled environment for a long time, rice and soup are filled and cooked separately, and the above problems are solved by combining them at the time of eating. It was. For example, there is a processed food in which a container-wrapped cooked rice and a soup filled with a retort pouch are set. However, because rice and soup are not boiled together, another problem arises that the risotto does not have the original boiled feeling.

  In addition, there are rice bowls and miscellaneous cooking as a menu for stewed rice similar to risotto. When these processed foods are also stored for a long period of time, there is a problem that the cooked rice is similarly burned or the shape is lost. In order to solve this problem, when the rice is boiled, the starch decomposition product (Patent Document 1) and gelatin (Patent Document 2) are dissolved in water, or the rice is steamed under pressure at 100 ° C. or higher. Cooking rice (Patent Document 3) is performed. However, with these methods, even if it can suppress the simmering of rice cakes and miscellaneous cooked rice and the loss of shape, it has the grainy texture required by the original risotto and has a texture that is crisp like Aldente. I couldn't.

JP 54-059347 A Japanese Patent Laid-Open No. 61-219346 JP 58-013355 A

  The present invention relates to a containerized ready-to-eat risotto in which cooked rice and soup are cooked together, and the texture of the cooked rice has the original grain texture of risotto, and has an Aldente-like texture, and a method for producing the same The purpose is to provide.

  Here, in the present invention, the containered instant risotto is a retort pouch, a cup container, and a pouch with a spout that is filled and cooked together with cooked rice and soup. Risotto that can be eaten just by warming.

The present inventors have completed the following invention as a means for solving the above problems.
(I) It is a ready-to-eat risotto in a container that can be eaten only by heating, and the balance degree H calculated by the following procedure of the cooked rice in the risotto is in the range of 0.03 to 0.21, and The above-mentioned container ready-to-eat risotto, wherein the balance degree A is in the range of 0.02 to 0.11.
(1) Using a microwave oven, warm the instant risotto in a container to a product temperature of 70 ° C. to 100 ° C. to bring it into a eating state.
(2) Next, the cooked rice in the risotto is taken out and left to stand for 2 hours in a sealed state at 25 ° C. so as not to be dried.
(3) One of the rice grains after being left standing has a measurement sample placement surface, a sample stage that can move in the direction perpendicular to the measurement sample placement surface, and a circular sample contact surface with a diameter of 30 mm at one end. The measurement sample of a tensipresser (Taketomo Electric's tensile and compression test apparatus), which is a plunger, the plunger being arranged such that the sample contact surface is fixed at a position facing the measurement sample mounting surface. Place on the mounting surface.
(4) The sample stage is brought close to the plunger at a speed of 2 mm / second, and the cooked rice grains are placed between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. Then, the sample stage and the plunger are moved away from each other at a speed of 2 mm / second, and the rice grains are pulled away from the sample contact surface of the plunger.
(5) The sample stage is brought close to the plunger at a speed of 2 mm / second, and the thickness of cooked rice is measured between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. Next, the sample stage and the plunger are moved away from each other at a speed of 2 mm / second, and the cooked rice grains are pulled away from the sample contact surface of the plunger. During this operation, the stress received by the plunger from the cooked rice grains is continuously measured over time so that the compressive stress has a positive value and the tensile stress has a negative value.
(6) The maximum stress value a and the stress when the graph is drawn based on the measurement result in (5) on the coordinate with the moving distance of the sample table as the horizontal axis and the stress as the vertical axis. The absolute value b of the minimum value is recorded, the area A of the region surrounded by the portion of the graph where the numerical value of stress is 0 to positive and the horizontal axis, and the numerical value of stress is negative to 0. An area B of a region surrounded by the graph portion and the horizontal axis is calculated.
(7) The absolute value b / maximum value a of the minimum value is calculated as the balance degree H, and the value of area B / area A is calculated as the balance degree A.

(II) Raw material filling step of filling a container with non-washed rice or raw rice that has not been added and absorbed with water, and a seasoned liquid formed by dissolving dextrin,
A sealing step of sealing the container after the raw material filling step;
A cooking sterilization step of cooking and sterilizing a risotto with the contents of the washed rice or raw rice and the liquid material, which is hermetically filled in the container by heating the container after the sealing step;
A method for producing a containerized ready-to-eat risotto.

(III) The method according to (II), wherein the average DE value of the liquid is in the range of 0.5 to 4.0.
(IV) The method according to (II) or (III), wherein the non-washed rice or raw rice is previously subjected to steam heat treatment.
(V) The method according to any one of (II) to (IV), further comprising a refrigeration step of refrigeration of the container containing the risotto after the cooking sterilization step.
(VI) The method according to any one of (II) to (V), wherein the refrigeration step is performed under an atmosphere of −10 to 10 ° C. for 2 to 72 hours.

  According to the present invention, in a containerized instant risotto cooked together with cooked rice and soup, the texture of the cooked rice at the time of eating can be obtained with risotto's original grain texture and having an aldente-like texture it can.

The physical properties of the instant meal risotto in the container of the present invention will be described below.
Physical Properties of Risotto According to the method of the present invention, when the physical property value of the cooked rice was measured with a tensipressor, the balance degree H of the whole cooked rice grain was in the range of 0.03 to 0.21, and the balance degree A was 0.02. An instant risotto in a container that can taste the texture of authentic risotto cooked rice in the range of ˜0.11 can be obtained. Here, when the degree of balance H of the whole cooked rice grain is 0.03 to 0.21 and the degree of balance A is in the range of 0.02 to 0.11, there is a graininess and an Aldente-like tooth response. Can feel. On the other hand, when the balance degree H of the whole cooked rice grain is less than 0.03 or the balance degree A is less than 0.02, the whole cooked rice grain is insufficiently gelatinized and is too hard as a texture. On the other hand, when the degree of balance H is greater than 0.21 or the degree of balance A is greater than 0.11, gelatinization proceeds to the inside of the cooked rice grains, and Aldente-like texture is lost.

In the present invention, “tensipressor” refers to a tensile / compression test apparatus manufactured by Taketomo Electric. “The degree of balance of the whole cooked rice grains” is the following method based on the experimental method of the reference (Japan Food Science and Technology Society Vol.45, No.7, 398-407 (1998)) using the above-mentioned tensipressor. Can be measured. That is,
(1) Using a microwave oven, warm the above-mentioned containerized ready-to-eat risotto to a product temperature of 70 ° C. or higher, preferably 70 ° C. to 100 ° C. Specific conditions for the microwave oven include 500 to 600 W and a condition of 1 minute 30 seconds to 2 minutes, but the heating conditions vary depending on the internal volume and the shape and size of the container.
(2) Next, the cooked rice in the risotto is taken out and left to stand for 2 hours in a sealed state at 25 ° C. so as not to be dried.
(3) One of the rice grains after being left standing has a measurement sample placement surface, a sample stage that can move in the direction perpendicular to the measurement sample placement surface, and a circular sample contact surface with a diameter of 30 mm at one end. The measurement sample of a tensipresser (Taketomo Electric's tensile and compression test apparatus), which is a plunger, the plunger being arranged such that the sample contact surface is fixed at a position facing the measurement sample mounting surface. Place on the mounting surface.
(4) The sample stage and the plunger are brought closer to each other at a speed of 2 mm / second, and the cooked rice grains are placed between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. After compressing 25% of the thickness, the sample stage and the plunger are moved away at a speed of 2 mm / second, and the rice grains are pulled away from the sample contact surface of the plunger.
(5) The sample stage and the plunger are brought closer to each other at a speed of 2 mm / second, and the cooked rice grains are placed between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. After compressing 90% of the thickness, the sample stage and the plunger are moved away at a speed of 2 mm / sec, and the cooked rice grains are pulled away from the sample contact surface of the plunger. During this operation, the stress received by the plunger from the cooked rice grains is continuously measured over time so that the compressive stress has a positive value and the tensile stress has a negative value.
(6) The maximum stress value a and the stress when the graph is drawn based on the measurement result in (5) on the coordinate with the moving distance of the sample table as the horizontal axis and the stress as the vertical axis. The absolute value b of the minimum value is recorded, the area A of the region surrounded by the portion of the graph where the numerical value of stress is 0 to positive and the horizontal axis, and the numerical value of stress is negative to 0. An area B of a region surrounded by the graph portion and the horizontal axis is calculated. (See Figure 1)
(7) The absolute value b / maximum value a of the minimum value is calculated as the balance degree H, and the value of area B / area A is calculated as the balance degree A.

  Preferably, in (2) above, 20 or more grains of rice are taken out, the degree of balance is calculated for each rice grain, and the average value is taken as the value of the degree of balance.

Next, a method for producing a container risotto will be described below.
The non-bran rice or raw rice present invention using a pre-washed rice or raw rice that has not been added absorb water. There are no particular restrictions on the washing method for obtaining washing-free rice, including wet methods using water, dry methods that do not use water, and tapioca and rice bran adhesion. In addition, grains such as brown rice, germinated brown rice, black rice, rice bran, rice bran, rice bran, sesame, amaranthus, quinoa, beans, wheat and the like may be appropriately blended with non-washed rice or raw rice.

  “Non-washed rice or fresh rice without added water absorption” means that non-washed rice or fresh rice is not absorbed by washing it with water or by artificially immersing it in water. The water content is 11% by mass to 22% by mass, preferably 12% by mass to 20% by mass. When the rice has absorbed water and the water content is 22% by mass or more before being filled into the container by washing with water or dipping in water, the starch content of the rice starch is reduced when cooking with soup containing dextrin. Gelatinization will be promoted. As a result, the cooked rice absorbs a lot of water and loses the texture of Aldente-like texture. In addition, even if the rice absorbs water, increasing the concentration of dextrin in the soup can suppress the rate of water transfer from the soup to the rice, but the soup after cooking will become more sticky, and as a risotto Deliciousness is lost. On the other hand, if the water content of unwashed rice or raw rice that has not been added and absorbed with water becomes too small, cracking of the rice grains tends to become prominent during cooking sterilization.

  In addition, “washless rice or fresh rice to which water is not added and absorbed” is preferably steam-heated without substantially adding water before filling the container. By performing this steam heat treatment, a gelatinized layer is formed on the surface layer of the rice grain, and water penetration into the inside of the rice grain is suppressed. As a result, the moisture gradient between the surface layer and the inside can be further increased, and a texture with a crisp texture like Ardente can be sensed more. Here, performing steam heat treatment without substantially adding water means performing steam heat treatment without adding water to such an extent that rice grains are immersed in water. For example, a method of heating by bringing saturated steam into contact with non-washed rice, or a method of heating by bringing superheated steam into contact with rice can be listed. As steam heating conditions, for example, conditions of 90 ° C. to 120 ° C. for 1 minute to 90 minutes, preferably normal pressure saturated water vapor, for 4 minutes to 30 minutes can be mentioned.

Seasoned liquid product obtained by dissolving dextrin In the present invention, the “seasoned liquid product” is a liquid product using water as a medium. Typically, water is a seasoned product such as salt, soy sauce or sugar. It is appropriately seasoned with ingredients, various soup stocks, oil, various foods, and the like.

  In one embodiment of the present invention, the seasoned liquid can be provided as part or all of the soup. Typically, water, vegetables such as onions, carrots, potatoes, tomatoes and mushrooms, meat such as beef, pork and chicken, and various items such as seafood such as shrimp, squid and scallops as needed. In addition, seasonings such as soy sauce and sugar, various soup stocks, oils, etc., are appropriately seasoned and cooked to obtain a soup. Among the soups thus obtained, the liquid portion (the whole soup may be liquid) can be defined as “seasoned liquid”. The non-liquid portion of the soup (for example, a component that remains on the mesh when the soup is filtered at room temperature (25 ° C.) with a mesh having an opening of about 2.0 mm, typically a solid ingredient) is “ It is not included in “seasoned liquid”.

  In another embodiment of the present invention, the seasoning of the liquid material may be performed in a container during the raw material filling step described later.

  The present invention is characterized in that dextrin is dissolved in a seasoned liquid. Dextrin may be dissolved in the liquid at any stage before, during or after seasoning. Moreover, you may perform the melt | dissolution of dextrin in a liquid substance in a container in the case of the raw material filling process mentioned later.

  In addition to the seasoned liquid, polysaccharides such as gelatin, starch, modified starch, pectin, xanthan gum, and agar are added as appropriate so as not to affect the stickiness of the soup in order to supplement the water retention ability of dextrin. May be.

  The dextrin used in the present invention is obtained by reducing the molecular weight of raw starch, and may be dry-decomposed (roasted dextrin) or wet-decomposed (acid-treated starch, oxidized starch, enzyme-modified dextrin). These dextrins may be used after hydrogenation and reduction.

  The dextrin preferably has a DE of 5-20. A dextrin with a DE of less than 5 is highly effective in enhancing the water retention capacity of the seasoned liquid, but the dextrin itself does not penetrate much into the interior of the rice grain, so it cannot effectively suppress gelatinization of rice starch. The stickiness of the seasoned liquid becomes stronger. On the other hand, when DE is larger than 20, dextrin easily penetrates into the inside of the rice grain, but the effect of suppressing gelatinization of rice starch is weak, and the influence on the flavor of the seasoned liquid is large, and the sweetness is strong. Become.

  Dextrins with a DE of 5 to 20 are smaller than dextrins with a DE less than DE5 in the effect of enhancing the water retention capacity of seasoned liquids, but also penetrate into the interior of rice grains and are effective in gelatinizing rice starch Suppress it. As a result, the moisture transfer rate from the seasoned liquid to rice can be suppressed, and the influence on the flavor and physical properties of the seasoned liquid can be reduced.

The amount of dextrin added to the liquid can be determined so that the “average DE value of the liquid” is within a predetermined range. Preferably, a dextrin having a DE of 5 to 20 is blended so that the average DE value of the seasoned liquid is 0.5 to 4.0, more preferably 0.6 to 3.5. In addition to the dextrin of DE5-20, the average DE value of a liquid substance can also be adjusted to the said range by mix | blending the dextrin which has DE values other than 5-20 as needed. When the average DE value of the liquid is less than 0.5 (that is, when a large amount of dextrin having a small DE value is added to the liquid), the gelatinization of rice starch can be effectively suppressed as described above. Also, the stickiness of the seasoned liquid becomes stronger. On the other hand, when the average DE value of the liquid material is larger than 4.0, the effect of suppressing rice starch is weak, and the sweetness of the seasoned liquid material is felt strongly. The above-mentioned “average DE value of the liquid substance” means the ratio of the dextrin in the liquid substance to the DE value of the dextrin dissolved in the liquid substance (the weight of the dissolved dextrin / dextrin is dissolved). It is a value obtained by multiplying the weight of the liquid material). When multiple types of dextrin are used, the sum of the values calculated by the above procedure for each dextrin type is nothing but the “average DE value of liquid material”. For example, the average DE value of a liquid material obtained by dissolving 9% by mass of dextrin having a DE value of 10 and 6% by mass of dextrin having a DE value of 5 can be obtained by the following equation.
Average DE value of liquid material = 10 x 0.09 + 5 x 0.06 = 1.2
That is, the average DE value of the liquid material in the above example is 1.2.

Raw material filling step The raw material filling step is a step of filling a container with unwashed rice or raw rice to which water has not been added and absorbed, and a seasoned liquid material obtained by dissolving dextrin.

  The container is further filled with vegetables such as onions, carrots, potatoes, tomatoes and mushrooms, meat such as beef, pork and chicken, and various items such as seafood such as shrimp, squid and scallops as needed. May be. These components may be derived from the soup preparation stage as described above, or may be newly added in the raw material filling step.

  The blending ratio of the non-washed rice or raw rice and the seasoned liquid obtained by dissolving dextrin is 1.5 to 6.7 parts by weight, preferably 1. It is desirable that it is 7-5.5 weight part. If the amount of liquid is increased from the above range, it becomes cocoon-like and unsuitable as a risotto texture. On the other hand, when the liquid content decreases, the texture of the cooked rice becomes too hard.

  The container may be a heat-resistant synthetic resin bag-shaped or molded container that can be sealed, and the size and shape of the container are not particularly limited, but are generally the size of one serving. It is desirable that

Sealing process In the sealing process, the container filled with the various materials described above is sealed.

Cooking sterilization process The cooking sterilization process is a risotto containing cooked rice, the contents of the washed rice or fresh rice and the liquid material, hermetically filled in the container by heating the container after the sealing process. It is a process of cooking and sterilizing.

  Examples of the heating method include a method of heating a container whose contents are sealed with a pressure cooker such as a retort cooker capable of adjusting pressure. By this method, even if gas is contained in the container, the contents can be cooked and sterilized by heating without breaking the container. In this case, heating may be performed under conditions that achieve a predetermined sterilization value. Thereby, the risotto which can be preserve | saved for a long time by normal temperature or chilled distribution can also be provided.

  In addition, the heating condition can be exemplified by a condition of F120 ° C. = 4 minutes or more as a sterilization value for circulating at normal temperature, and a condition of F100 ° C. = 10-30 minutes as a sterilization value for circulating chilled Can be illustrated.

Refrigeration process The refrigeration process is a process of refrigeration of the risotto after the cooking sterilization process. The container is refrigerated after the cooking sterilization step. This refrigeration ripens the cooked rice in the risotto and reduces the ability to require moisture in the soup, so it is suitable for maintaining a risotto-like crunchy texture for a long time. Refrigeration is preferably performed under an atmosphere of −10 ° C. to 10 ° C. for 2 hours to 72 hours, more preferably −5 ° C. to 5 ° C. for 4 hours to 60 hours. When the refrigeration temperature is higher than 10 ° C., the aging rate is slowed. On the other hand, when it is lower than −10 ° C., the risotto is frozen, so that the gelatinization state is maintained and aging is suppressed.

  In this way, the instant food risotto in the container of the present invention can be obtained. The containerized ready-to-eat risotto can be eaten by heating with a hot bender, microwave oven or hot water.

<Example 1>
(1) 37 g of washed rice (Kirara 397 produced in 2006) that has not absorbed water is heated with normal pressure saturated steam for 5 minutes.
(2) Fill the pouch having a size of 130 mm × 150 mm with 38 g of the rice heat-treated in (1).
(3) 5 g of onion fried to 50% yield, 1 g of seafood extract, 1.2 g of salt, 10 g of cut tomato, 10 g of tomato paste, 11.0 g of DE11 dextrin and 4.7 g of DE5 dextrin in water 69 Disperse and dissolve in 4 g to obtain a soup with an average DE of 1.3.
(4) Fill the pouch of (2) with 112 g of the soup of (3). (Rice: Liquid = 1: 2.6)
(5) Add the amount of heat at which the latest F0 value of the pouch becomes 3.1 minutes or more, and perform cooking and heat sterilization.
(6) After the heat sterilization treatment, the container was refrigerated for 24 hours in an atmosphere of 5 ° C. to produce a containerized ready-to-eat risotto.

<Example 2>
Except for using raw rice that does not absorb water (Kirara 397 produced in 2006),
A container risotto was produced in the same manner as in Example 1.

<Example 3>
A container-packed risotto was produced in the same manner as in Example 1 except that the steaming heat treatment was not performed.

<Example 4>
(1) Heat 21.8 g of non-washed rice (Kirara 397 produced in 2006) that has not absorbed water for 5 minutes with normal pressure saturated steam.
(2) A pouch having a size of 130 mm × 150 mm is filled with 22.5 g of the rice heat-treated in (1) and 127.5 g of soup prepared with the same blending ratio as in Example 1. (Rice: Liquid = 1: 5.4)
(3) Add the amount of heat at which the F0 value of the latest point of the pouch becomes 3.1 minutes or more, and perform heat sterilization with cooking.
(4) After the heat sterilization treatment, the container was refrigerated for 60 hours in an atmosphere at −5 ° C. to produce a containerized instant risotto.

<Example 5>
(1) Heat 48 g of unwashed rice (Kirara 397 produced in 2006) that has not absorbed water for 5 minutes with normal pressure saturated steam.
(2) 49.5 g of the rice heat-treated in (1) and 100.5 g of soup prepared with the same blending ratio as in Example 1 are filled into a 130 mm × 150 mm size pouch. (Rice: Liquid = 1: 1.8)
(3) The amount of heat at which the F0 value of the latest point of the pouch was 3.1 minutes or more was added, and the mixture was cooked and sterilized by heating to produce a quick meal risotto in a container. (No refrigeration treatment)

<Example 6>
A containered instant risotto was prepared in the same manner as in Example 1 except that 21.3 g of DE17.5 dextrin was dissolved to obtain an average DE3.33 soup.

<Example 7>
A containered instant risotto was prepared in the same manner as in Example 1 except that 14.6 g of DE5 dextrin was dissolved to obtain an average DE 0.65 soup.

<Comparative example 1> * 100 g of risotto (1) washed rice (2006 Kirara 397) produced by a general cooking method is put in a frying pan and fried in oil.
(2) Add 12.5 g of onion fried to 50% yield, 2.5 g of seafood extract, 3 g of salt, 25 g of tomato paste, 25 g of tomato paste and 25 g of tomato paste in 432.0 g of water and add it to the frying pan. Cook for about 15 minutes.
(3) A risotto produced by a general cooking method was obtained with the cooked rice grain having a grainy texture and an Aldente-like texture left as the end point of cooking.

<Comparative example 2>
(1) Wash 37 g of non-washed rice (2006 Kirara 397).
(2) The washed rice was immersed in water at 20 ° C. for 1 hour and then drained to obtain immersed rice.
(3) 48 g of the soaked rice in (2) and 102 g of soup prepared with the same blending ratio as in Example 1 are filled into a pouch having a size of 130 mm × 150 mm.
(4) Add the amount of heat at which the F0 value of the latest point of the pouch becomes 3.1 minutes or more, and perform the heat sterilization treatment together with cooking.
(5) After the heat sterilization treatment, the container was refrigerated for 24 hours in an atmosphere of 5 ° C. to produce a containerized instant meal risotto.

<Comparative Example 3>
・ Sterile rice from Company A

<Comparative example 4>
・ Company B chilled rice

<Comparative Example 5>
・ Company C's retort bowl

Comparative test 1
About the cooked rice grains of Examples 1 to 7 and Comparative Example 2, the balance degree H and the balance degree A of the whole cooked rice grains were measured with a tensipresser according to the method described above after storage for 7 days at 20 ° C. (The average value obtained 20 times, and so on).

Moreover, the comparative example 1 is about the cooked rice grain immediately after cooking, and the commercial item of the comparative examples 3-5 is the balance of the whole cooked rice grain similarly about the cooked rice grain after heating to product temperature 70-100 degreeC with a microwave oven etc. The degree H and the degree of balance A were measured.
The measured results are shown in Tables 1 and 2.

  Next, the results of measuring the balance degree H of the whole cooked rice grains for Comparative Examples 3 to 5 are shown in Table 2.

Comparative test 2
About the risotto of Examples 1-7 and Comparative Example 2, immediately after manufacturing and after storing for 7 days at 20 ° C., warm them to a product temperature of 70-100 ° C. with a microwave oven etc., and the texture and flavor of cooked rice and soup Sensory evaluation. Moreover, about the cooked rice and rice cake of the commercial item of Comparative Examples 3-5, it heated similarly and sensory-evaluated the food texture of cooked rice. The results are shown in Tables 3 and 4.

  Next, Table 4 shows the results of sensory evaluation of the texture of cooked rice for Comparative Examples 3 to 5.

Comparative test 3
(1) The risotto of Example 1 heated at a product temperature of 70 to 100 ° C. in a microwave oven or the like and Comparative Example 1 immediately after cooking were left in a hermetic seal at 25 ° C. so as not to be dried.
(2) Immediately after standing, and after 15 minutes and 30 minutes, the rice grains were taken out from the risottos of Example 1 and Comparative Example 1, respectively, and the balance of the whole cooked rice grains with a tensipresser according to the above method. H and the balance A were measured. The results are shown in Table 5.

  As shown in Table 3 above, in Examples 1 to 7, the moisture transfer from the soup to the rice was suppressed, so the cooked rice had a grain feel and had an Ardente-like texture. Also, the stickiness of the soup was weak and I was able to taste a full-fledged risotto. Even after this was stored at 20 ° C. for 7 days, the change from immediately after production was small, and the texture and flavor within the allowable range could be maintained.

  On the other hand, in Comparative Example 2, because rice contains water before filling in the pouch, gelatinization is promoted during cooking, and as a result of the large amount of soup penetrating into the rice, the rice has an Aldente-like texture. It was lost. When this was stored at 20 ° C. for 7 days, the texture became even softer.

  In addition, there is a grain texture, and the texture with a crunchy texture of Aldente can be explained by the balance degree H and the balance degree A of the cooked rice grains measured with a tensipresser, and those values fall within a predetermined range. If you are, you can taste the texture of authentic risotto.

  From Table 1 and Table 2, the cooked rice grains of Examples 1 to 7 have a balance degree H of 0.03 to 0.21 and a balance degree A of 0.02 to 0.11. There was a feeling of grain, and I felt the texture of Ardente. On the other hand, the cooked rice grains of Comparative Example 2 and the cooked rice / rice cakes of Comparative Examples 3 to 5 in which the texture of Ardente was not felt were not within the above range.

  Moreover, the comparative example 1 of the risotto manufactured with the general cooking method had the grain feeling in the cooked rice grain immediately after cooking, and had the texture of Ardente-like. However, from Table 5 above, the degree of balance H measured immediately after cooking, after leaving the rice grains taken out from the risotto for 2 hours in a sealed state at 25 ° C., increased, and the moisture content reached the center of the rice grains while left standing. It was found that Aldente-like texture was lost. Moreover, when it was allowed to stand with the soup for 30 minutes after cooking, the balance degree H was further increased and it became softer. On the other hand, even if Example 1 was left with soup for 30 minutes after cooking, it was within the optimum range for the balance degree H and the balance degree A, so the instant food risotto in the container of the present invention is Also, it has the effect of suppressing the deterioration of the texture during eating after cooking.

<Example 8>
Same as Example 1 except that the raw rice that does not absorb water is heated with atmospheric saturated steam 34g, and 2g black beans and 2g red beans soaked in water are packed into a 130mm x 150mm pouch. In this way, a containered ready-to-eat risotto was produced. As a result, a full-fledged risotto with millet was obtained by adding black beans and red beans.

FIG. 1 is a diagram illustrating peak heights a and b and areas A and B for calculating the balance degree H and balance degree A of cooked rice grains.

Claims (5)

Raw material filling step of filling a container with unwashed rice or raw rice not added with water and seasoned, and a seasoned liquid obtained by dissolving dextrin,
A sealing step of sealing the container after the raw material filling step;
A cooking sterilization step of cooking and sterilizing the contents of the washed rice or fresh rice and the liquid material, which are filled and sealed in the container, by heating the container after the sealing step,
After the cooking sterilization step, refrigeration step to refrigerate the container containing the risotto,
A method for producing a ready-to-eat risotto in a container that can be distributed at room temperature . Average DE value of the liquid product is characterized in that in the range of 0.5 to 4.0, The method of claim 1, wherein. The method according to claim 1 or 2 , wherein the non-washed rice or raw rice has been subjected to steam heat treatment in advance. The method according to any one of claims 1 to 3 , wherein the refrigeration step is performed under an atmosphere of -10 to 10 ° C for 2 to 72 hours. A ready-to-eat ready-to-eat risotto in a container that can be eaten only by warming , produced by the method according to any one of claims 1 to 4 , wherein the cooked rice in the risotto is calculated according to the following procedure. A fresh risotto in a container that can be distributed at room temperature , characterized in that the balance degree H is 0.03 to 0.21 and the balance degree A is in the range of 0.02 to 0.11.
(1) Using a microwave oven, warm the instant risotto in a container to a product temperature of 70 ° C. to 100 ° C. to bring it into a eating state.
(2) Next, the cooked rice in the risotto is taken out and left to stand for 2 hours in a sealed state at 25 ° C. so as not to be dried.
(3) A sample stage having a measurement sample placement surface, movable in the direction perpendicular to the measurement sample placement surface, and a plunger having a circular sample contact surface with a diameter of 30 mm at one end, the sample contact surface Is a rice cooker after being left on the measurement sample mounting surface of a tensipresser (tensile compression test apparatus manufactured by Taketomo Electric Co., Ltd.) provided with a plunger that is fixedly disposed at a position facing the measurement sample mounting surface. Put one grain.
(4) The sample stage is brought close to the plunger at a speed of 2 mm / second, and the cooked rice grains are placed between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. Then, the sample stage and the plunger are moved away from each other at a speed of 2 mm / second, and the rice grains are pulled away from the sample contact surface of the plunger.
(5) The sample stage is brought close to the plunger at a speed of 2 mm / second, and the thickness of cooked rice is measured between the measurement sample placement surface of the sample stage and the sample contact surface of the plunger. Next, the sample stage and the plunger are moved away from each other at a speed of 2 mm / second, and the cooked rice grains are pulled away from the sample contact surface of the plunger. During this operation, the stress received by the plunger from the cooked rice grains is continuously measured over time so that the compressive stress has a positive value and the tensile stress has a negative value.
(6) The maximum stress value a and the stress when the graph is drawn based on the measurement result in (5) on the coordinate with the moving distance of the sample table as the horizontal axis and the stress as the vertical axis. The absolute value b of the minimum value is recorded, the area A of the region surrounded by the portion of the graph where the numerical value of stress is 0 to positive and the horizontal axis, and the numerical value of stress is negative to 0. An area B of a region surrounded by the graph portion and the horizontal axis is calculated.
(7) The absolute value b / maximum value a of the minimum value is calculated as the balance degree H, and the value of area B / area A is calculated as the balance degree A.

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