JP5800124B2 - Rice-like food and production method thereof - Google Patents
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本発明は、米の代わりに、又は米とともに、米と同様に炊飯器などによって調理され、食される米様食品及びその製造方法に関する。 The present invention relates to a rice-like food that is cooked and eaten in a rice cooker or the like in the same manner as rice instead of or together with rice, and a method for producing the same.
糖尿病は、インスリンの作用不足による慢性の高血糖状態の代謝疾患である。糖尿病のおそろしさは、糖尿病腎症、糖尿病網膜症、神経障害、動脈硬化、脳血管障害など様々な重篤な合併症を引き起こすことである。近年、高血圧症・脂質異常症・高血糖症が、肥満をもたらす内臓脂肪の増加に原因があるという生活習慣病としてのメタボリックシンドロームが定義され、該当者は、予備軍を含めて数千万人と、国民病として多くの人に認知されている。メタボリックシンドロームの対処としては、食事療法と運動療法がある。しかし、病態が進むと薬物療法をとることになり、食事療法でもかなりの食事制限が施されている。しかしながら、食事の量や質を落とすことは日常の食生活ではなかなか困難を極め、必要カロリー過多になりやすい。 Diabetes is a metabolic disease of chronic hyperglycemia due to insufficient action of insulin. The fear of diabetes is that it causes various serious complications such as diabetic nephropathy, diabetic retinopathy, neuropathy, arteriosclerosis, cerebrovascular disorder. In recent years, metabolic syndrome has been defined as a lifestyle-related disease in which hypertension, dyslipidemia, and hyperglycemia are caused by an increase in visceral fat that leads to obesity. It is recognized by many people as a national disease. Treatment of metabolic syndrome includes diet therapy and exercise therapy. However, as the condition progresses, drug therapy will be taken, and dietary therapy is subject to considerable dietary restrictions. However, reducing the amount and quality of meals is extremely difficult in daily eating habits and tends to require excessive calories.
そこで、様々な低カロリー食が開発され、日本人の主食である米についても、低カロリー米として蒟蒻で増量成型した蒟蒻米など様々な米様食品が提案されている。例えば、特許文献１には、澱粉、デキストリン、ゲル化剤、セルロースを有する半固形物を押し出し及びカッティングして粒状に成型した米様食品の記載がある。また、特許文献２には、グルコマンナン、澱粉及び食物繊維を分散質とする水性分散ゲル状物からなる飯粒状低カロリー食品において、アルギン酸類及び／又はカラギーナンを含む増粘多糖類を、さらに含む低カロリー飯粒状食品についての記載がある。 Therefore, various low-calorie foods have been developed, and various rice-like foods such as sticky rice that has been molded with rice cake as low-calorie rice have been proposed for rice, which is a staple food for Japanese people. For example, Patent Document 1 describes a rice-like food obtained by extruding and cutting a semi-solid material containing starch, dextrin, gelling agent, and cellulose into a granular shape. Patent Document 2 further includes a thickening polysaccharide containing alginic acids and / or carrageenan in a rice granular low-calorie food comprising an aqueous dispersion gel-like product containing glucomannan, starch and dietary fiber as a dispersoid. There is a description about low-calorie rice granular food.
しかし、特許文献１及び２に記載された米様食品は、米とともに炊飯する場合に、吸水倍率が少なく、より多くの量を必要とし、食感も米とは異なっている。さらに、特許文献２に記載された米様食品は、乾燥状態ではないため重く、流通が不便であると同時に、吸水も悪く、カラギナンを使用しているため炊飯時の溶け出しも多いという問題がある。そこで、本発明は、低カロリーであり、食感が米に近く、さらに炊飯の際に溶け出しが可及的に少ない米様食品及びその製造方法を提供することを目的とする。 However, the rice-like foods described in Patent Documents 1 and 2 have a low water absorption ratio when they are cooked with rice, require a larger amount, and have a different texture from rice. Furthermore, the rice-like food described in Patent Document 2 is heavy because it is not in a dry state, is inconvenient to distribute, has poor water absorption, and uses carrageenan, so there are many problems of leaching during cooking. is there. Therefore, an object of the present invention is to provide a rice-like food that has a low calorie, has a texture close to that of rice, and that dissolves as little as possible during cooking, and a method for producing the same.
以上の目的を達成するため、本発明者らは、鋭意研究の結果、寒天と、アルギン酸又はその塩とを主成分とするゲル化物を乾燥させることにより、低カロリーであり、食感が米に近く、さらに炊飯の際の溶け出しを可及的に少なくすることができることを見出した。 In order to achieve the above object, the present inventors, as a result of earnest research, have dried the gelled product mainly composed of agar and alginic acid or a salt thereof, so that the calorie is low in calories and the texture of rice is In the near future, it was found that melting during cooking can be reduced as much as possible.
すなわち、本発明は、寒天と、アルギン酸又はその塩とを主成分とし、米状に成形された米様食品であって、前記成分を主成分とするゲル化物を乾燥させることよって得られることを特徴とする。 That is, the present invention is a rice-like food mainly composed of agar and alginic acid or a salt thereof and formed into a rice shape, and is obtained by drying a gelled product containing the above components as the main component. Features.
また、本発明は、寒天と、アルギン酸又はその塩とを主成分とするハイドロコロイド溶液をゲル化させるゲル化工程と、前記ゲル化物を乾燥させる乾燥工程と、米状に成形する成形工程とを備えたことを特徴とする米様食品の製造方法である。 The present invention also includes a gelling step of gelling a hydrocolloid solution containing agar and alginic acid or a salt thereof as main components, a drying step of drying the gelled product, and a molding step of molding into a rice shape. This is a method for producing a rice-like food.
本発明によれば、低カロリーであり、食感が米に近く、さらに炊飯の際に溶け出しが可及的に少ない米様食品及びその製造方法を得ることができる。 According to the present invention, it is possible to obtain a rice-like food that has a low calorie, has a texture close to that of rice, and that dissolves as little as possible during cooking, and a method for producing the same.
本発明に係る米様食品が、米に近い食感を有するとともに、炊飯の際の溶け出しを可及的に少なくすることができるのは、アルギン酸の繊維に寒天の繊維が絡み合うことにより、熱可逆性の寒天の溶け出しを防ぐことができるためである。またアルギン酸の繊維に寒天の繊維が絡み合うことにより、熱不可逆性のアルギン酸の繊維のネットワークに空隙を維持したまま乾物化させることができるためである。これにより寒天の水や湯に対する復元性の力でアルギン酸の繊維を広げることが可能となる。さらに寒天の性質上、炊飯時わずかに溶け出す寒天により、炊飯時に従来米から澱粉が溶け出すのと同様の艶と粘りを出すことができる。 The rice-like food according to the present invention has a texture close to that of rice and can reduce the dissolution during cooking as much as possible because the agar fibers are intertwined with the alginic acid fibers. This is because reversible agar can be prevented from melting. Further, the agar fibers are entangled with the alginic acid fibers, so that it can be dried while maintaining voids in the network of the thermally irreversible alginic acid fibers. This makes it possible to spread the alginic acid fibers with the ability to restore agar water or hot water. Furthermore, due to the nature of agar, the agar that slightly melts during cooking can give the same luster and stickiness as starch dissolves from conventional rice during cooking.
このような特徴により、本発明に係る米様食品は、炊飯時における乾物の復元性により優れた効果を発揮する。水や湯での復元性は、低カロリーを維持し、食事のボリュームを出し満腹感を得るために重要な機能である。また、炊飯し復元したものは、パサつかず、粘りがあり、艶がある等の米特有の性質を有する。このような性質は、寒天とアルギン酸又はその塩とを組み合わせることにより、得ることができる。本発明に係る米様食品の主成分であるガラクトースを構造骨格とする寒天や、グルロン酸とマンニュロン酸を構造骨格とするアルギン酸、アルギン酸塩などの多糖類は、人には資化され難いノンカロリー・低カロリーの食物繊維である。また、この食物繊維は、ゲルを作ると５０倍、１００倍もの水を抱える性質もあるので、本発明に係る米様食品は、低カロリー食品としてのボリュームを作ることが可能となる。したがって、生活習慣病、特にメタボリックシンドロームの改善のための食事療法にはふさわしく、日本人の主食である米の代替又は併用ができれば日本人の食改善に対して非常に重要な役割を果たすことができる。 Due to such characteristics, the rice-like food according to the present invention exhibits an excellent effect due to the dryness of the dried food during cooking. Restoration with water or hot water is an important function for maintaining a low calorie, increasing the meal volume and obtaining a feeling of fullness. In addition, the rice that has been cooked and restored has unique properties such as non-paste, stickiness, and gloss. Such a property can be obtained by combining agar with alginic acid or a salt thereof. Agar with a structural skeleton of galactose, which is the main ingredient of the rice-like food according to the present invention, and polysaccharides such as alginic acid and alginates having a structural skeleton of guluronic acid and mannuronic acid are non-caloric substances that are not easily assimilated by humans.・ Low-calorie dietary fiber. Moreover, since this dietary fiber also has the property of holding 50 times or 100 times as much water as a gel, the rice-like food according to the present invention can make a volume as a low calorie food. Therefore, it is suitable for dietary therapy to improve lifestyle-related diseases, especially metabolic syndrome, and if it can replace or use rice, which is the staple food of Japan, it can play a very important role in improving Japanese diet. it can.
本発明に係る米様食品において、寒天は、天草やオゴノリなどの紅藻類から熱水抽出され、ろ過精製しゲル化後脱水乾燥させた乾物である。この乾物状の寒天は、熱水に溶解しゾルとなり、冷えて構造転移してゲルとなるハイドロコロイドである。このゲルは、再加熱により溶解してゾルに戻る熱可逆性の性質を有する。寒天は、熱水溶解したゾルから冷却によりゲルとなりゼリー状食品として一般に使用されている一方で、寒天を様々な形状の乾物にして、溶解せずに水戻ししてサラダなどの具材として、湯戻ししてスープなどの具材として利用されている。 In the rice-like food according to the present invention, agar is a dry matter extracted from red algae such as Amakusa and Ogonori, hot water extracted, purified by gelation, dehydrated and dried. This dry matter-like agar is a hydrocolloid which dissolves in hot water to form a sol, cools and undergoes structural transition to form a gel. This gel has a thermoreversible property of being dissolved by reheating and returning to the sol. Agar is gelled by cooling from hot water-dissolved sol, and is commonly used as a jelly-like food.On the other hand, agar is dried in various shapes, reconstituted without dissolving, and used as ingredients for salads, It is used as an ingredient for soup after reconstitution with hot water.
本発明に係る米様食品に用いられる寒天としては、通常の寒天の他、様々な寒天を用いることができるが、出来るだけゲル融点が高く、粘性のあるものがよく、強度の高いものが好ましい。ゲル融点は、９０℃以上であることが好ましく、９５℃以上であることがさらに好ましい。粘度は、７ｍＰａ・ｓ以上であることが好ましく、２０ｍＰａ・ｓ以上であることがさらに好ましい。強度は、４００ｇ／ｃｍ２以上であることが好ましく、１０００ｇ／ｃｍ２以上であることがさらに好ましい。熱可逆性を有する寒天は、アルギン酸との組み合わせにより、溶け出しを可及的に少なくすることができるが、このような寒天を選択することにより、長時間の炊飯における溶け出しをより少なくすることができる。このような高融点寒天は、例えば、特開昭６３−２６７２４５号公報などによって得ることができ、上市されているものとして具体的には、伊那寒天カリコリカン、伊那寒天Ｍ−１３、伊那寒天ＥＭ−１５などがある。 As the agar used in the rice-like food according to the present invention, various agars can be used in addition to the normal agar, but those having a gel melting point as high as possible, good in viscosity, and high in strength are preferred. . The gel melting point is preferably 90 ° C. or higher, and more preferably 95 ° C. or higher. The viscosity is preferably 7 mPa · s or more, and more preferably 20 mPa · s or more. The strength is preferably 400 g / cm 2 or more, and more preferably 1000 g / cm 2 or more. Agar with thermoreversibility can be reduced as much as possible by combination with alginic acid, but by selecting such agar, the amount of leaching during long-time cooking rice should be reduced. Can do. Such a high melting point agar can be obtained by, for example, Japanese Patent Application Laid-Open No. 63-267245, and specific examples of those on the market include Inagar Kali Korican, Inagar A-13, Inagar EM- There are 15 etc.
高融点寒天は、単独で使用した場合、ポットの湯（８０℃〜１００℃）を短時間で戻す程度なら問題にならないが、米と同様の炊飯などのように長時間の加熱に用いる場合においては、溶け出し溶解してしまうという問題がある。寒天は、アルギン酸又はその塩と組み合わせることによって、はじめて炊飯の際の溶け出しを可及的に少なくすることができる。 High melting point agar is not a problem when it is used alone, if it is enough to return the hot water in the pot (80 ° C to 100 ° C) in a short time, but in the case of using it for long time heating like rice cooking Has the problem of melting out and dissolving. Only when agar is combined with alginic acid or a salt thereof, dissolution during cooking can be minimized as much as possible.
本発明に係る米様食品において、アルギン酸又はその塩は、海藻抽出物であり、マクロシスティス、アスコフィリウム、ダービリア、レソニア、ラミナリアなどの褐藻類から抽出され、精製、乾燥、粉砕された乾物である。 In the rice-like food according to the present invention, alginic acid or a salt thereof is a seaweed extract, which is extracted from brown algae such as Macrocystis, Ascophyllium, Davilia, Lesonia, Laminaria, purified, dried, and pulverized dry matter It is.
本発明に係る米様食品において、アルギン酸又はその塩の重量平均分子量は、１００,０００〜８００,０００が好ましく、１３０，０００〜８００，０００がさらに好ましく、２００,０００〜６００,０００が最も好ましい。重量平均分子量がこのような範囲のものは、乾物からの復元性に優れている。また、アルギン酸又はその塩におけるグルロン酸（Ｇ）とマンニュロン酸（Ｍ）の比率は、０．５〜２．０が良く、０．７〜１．８がより好ましい。Ｍ／Ｇ比がこの範囲のものは、乾物からの復元性と食感に優れている。 In the rice-like food according to the present invention, the weight average molecular weight of alginic acid or a salt thereof is preferably 100,000 to 800,000, more preferably 130,000 to 800,000, and most preferably 200,000 to 600,000. . Those having a weight average molecular weight in such a range are excellent in recoverability from dry matter. The ratio of guluronic acid (G) and mannuronic acid (M) in alginic acid or a salt thereof is preferably 0.5 to 2.0, and more preferably 0.7 to 1.8. Those having an M / G ratio in this range are excellent in recoverability from dry matter and texture.
本発明に係る米様食品に用いられるアルギン酸塩としては、アルギン酸中のカルボキシル基の水素が、ナトリウムやカリウム、マグネシウム、アンモニウムなどの各イオンと置換されて、水溶性のアルギン酸塩として製品化されたもの、あるいはアルギン酸の誘導体としてエステル化により製造されたアルギン酸プロピレングリコールエステルなどを用いることができる。 As the alginate used in the rice-like food according to the present invention, hydrogen of the carboxyl group in alginic acid was replaced with each ion such as sodium, potassium, magnesium, ammonium, etc., and the product was commercialized as a water-soluble alginate. Or alginic acid propylene glycol ester produced by esterification can be used as a derivative of alginic acid.
水溶性のアルギン酸又はその塩は、カルシウムイオンと置換して熱不可逆性のアルギン酸カルシウムのゲルを形成するが、一般に、水溶性のアルギン酸又はその塩を均一にカルシウムイオンと置換させることが非常に難しく、特に球状のゲルを作る場合、水溶性のアルギン酸又はその塩とカルシウム溶液が接触する外表面が最初にイオン置換して硬くなり、内部に行くに従って置換が起こり難くなり柔らかくなる。カルシウム反応が十分でないと、形状を保っていたとしても加熱により溶出が激しい。一方、加熱により溶出しない耐熱性を持たせようとすると、カルシウム反応が過剰に進んで不可逆性のゲルにはなるが、食感が米様にはならないばかりか、カルシウムイオンが残存し味が悪くなり、また、このゲルを乾物とした時の水や熱水での復元が困難となる。アルギン酸カルシウムの熱不可逆性のゲルは、これを乾燥し乾物化するとアルギン酸の繊維がつぶれて繊維間の結合が強まり、不溶性の繊維の集まりとなり、水や熱水には溶解せず、吸水も極めて少ない。そのため、従来、アルギン酸又はその塩から作製されたゲルは、球状の外皮ゲルを形成したイクラのイミテーションとして食品利用されていたり、バイオリアクターの担体としても利用されているが、寒天のような乾物として水戻し、湯戻しされる用途に利用されることはなかった。アルギン酸又はその塩は、寒天と組み合わせることによってはじめて、適度なカルシウムイオンとの置換を可能とし、米と同様の食感及び復元性などを実現可能とする。 Water-soluble alginic acid or a salt thereof forms a gel of thermally irreversible calcium alginate by substituting with calcium ions, but it is generally very difficult to uniformly replace water-soluble alginic acid or a salt thereof with calcium ions. In particular, when making a spherical gel, the outer surface where the water-soluble alginic acid or a salt thereof and the calcium solution come into contact with each other is hardened by ionic substitution first, and the substitution becomes harder and softer as it goes inside. If the calcium reaction is not sufficient, elution will be severe by heating even if the shape is maintained. On the other hand, when trying to have heat resistance that does not elute by heating, the calcium reaction proceeds excessively and becomes an irreversible gel, but the texture does not become rice-like, but calcium ions remain and the taste is poor. Moreover, when this gel is used as a dry matter, it becomes difficult to restore it with water or hot water. When heat-irreversible gel of calcium alginate is dried and dried, the alginate fibers are crushed and the bonds between the fibers are strengthened to form a collection of insoluble fibers, which do not dissolve in water or hot water and absorb very much water. Few. Therefore, conventionally, gels made from alginic acid or its salts have been used as food for imitation of salmon roe that formed a spherical shell gel, or as a carrier for bioreactors, but as dry matter such as agar. It was never used for water reconstitution or hot water reconstitution. Alginic acid or a salt thereof can be replaced with appropriate calcium ions only when combined with agar, and can achieve the same texture and resilience as rice.
本発明に係る米様食品において、寒天とアルギン酸又はその塩との混合比率は、１：９〜９：１が好ましく、３：７〜７：３がさらに好ましい。 In the rice-like food according to the present invention, the mixing ratio of agar and alginic acid or a salt thereof is preferably 1: 9 to 9: 1, and more preferably 3: 7 to 7: 3.
本発明に係る米様食品は、より米に近い食感を作るために、その製造の妨げとならない程度に低カロリーの他の素材を添加しても良いが、低カロリーの他の素材としては、寒天やアルギン酸と同じく多糖類の食物繊維を加えることが望ましい。このような食物繊維としては、ジェランガムやカラギナン、ファーセレラン、ペクチン、ローカストビーンガム、タラガム、カシアガム、グアーガム、キサンタンガム、カードラン、タマリンドガム、セルロース、イヌリン、難消化性デキストリンなどがある。また、別の低カロリーの他の素材としてオリゴ糖を添加しても良いが、オリゴ糖としては、甘味が低いか感じないオリゴ糖が好ましい。例えば、アガロオリゴ糖、ガラクトオリゴ糖、マンナン分解物、ペクチン分解物、キシロオリゴ糖、タマリンド分解物などがある。さらに本発明に係る米様食品には、機能性素材を加えても良く、このような機能性素材としては、ビタミンやカルシウムなどのミネラルなどがある。また、米の風味を付与するためにわずかな米粉を加えることもできる。 The rice-like food according to the present invention may be added with other low-calorie materials to the extent that it does not hinder its production in order to create a texture closer to that of rice. As with agar and alginic acid, it is desirable to add polysaccharide dietary fiber. Examples of such dietary fiber include gellan gum, carrageenan, fur celeran, pectin, locust bean gum, tara gum, cassia gum, guar gum, xanthan gum, curdlan, tamarind gum, cellulose, inulin, and indigestible dextrin. In addition, an oligosaccharide may be added as another low-calorie other material, but as the oligosaccharide, an oligosaccharide that does not feel low in sweetness is preferable. For example, there are agarooligosaccharide, galactooligosaccharide, mannan degradation product, pectin degradation product, xylooligosaccharide, tamarind degradation product and the like. Furthermore, a functional material may be added to the rice-like food according to the present invention. Examples of such a functional material include minerals such as vitamins and calcium. Also, a slight amount of rice flour can be added to impart a rice flavor.
本発明に係る米様食品の製造方法は、寒天と、アルギン酸又はその塩とを主成分とするハイドロコロイド溶液をゲル化させるゲル化工程と、前記ゲル化物を乾燥させる乾燥工程と、米状に成形する成形工程とを備えたことを特徴とするが、米状に成形する成形工程は、ゲル化工程と同時に行なっても良く、ゲル化工程後、乾燥工程前に行なっても良く、乾燥工程後に行なっても良い。 The method for producing a rice-like food according to the present invention comprises a gelling step of gelling a hydrocolloid solution mainly composed of agar and alginic acid or a salt thereof, a drying step of drying the gelled product, and molding into a rice shape The forming step for forming into a rice shape may be performed simultaneously with the gelation step, may be performed after the gelation step, and before the drying step, and after the drying step. You can do it.
本発明に係る米様食品の製造方法において、寒天と、アルギン酸又はその塩とを主成分とするハイドロコロイド溶液は、寒天とアルギン酸又はその塩とをそれぞれ溶解させた溶液を混合するか、または乾物（粉末）を混合した後、加熱溶解して調整することによって得ることができる。 In the method for producing rice-like food according to the present invention, the hydrocolloid solution mainly composed of agar and alginic acid or a salt thereof is prepared by mixing a solution in which agar and alginic acid or a salt thereof are dissolved, or by a dry matter ( After mixing the powder), it can be obtained by heat-dissolving and adjusting.
本発明に係る米様食品の製造方法において、ゲル化工程は、（Ａ）寒天と、アルギン酸又はその塩とを主成分とするハイドロコロイド溶液をカルシウム水溶液に接触させてアルギン酸カルシウムのゲルを形成した後に、冷却して寒天成分をゲルとする工程、（Ｂ）寒天と、アルギン酸又はその塩とを主成分とするハイドロコロイド溶液を寒天の凝固点以下のカルシウム水溶液に接触させ、アルギン酸カルシウムのゲルと寒天のゲルを同時に形成する工程、及び（Ｃ）前記ハイドロコロイド溶液中、寒天成分を冷却によりゲル化させた後、カルシウム水溶液に接触させる工程のいずれの工程であっても良い。 In the method for producing rice-like food according to the present invention, the gelation step is performed after (A) a hydrocolloid solution mainly composed of agar and alginic acid or a salt thereof is brought into contact with an aqueous calcium solution to form a calcium alginate gel. A step of cooling to form an agar component as a gel; (B) a hydrocolloid solution mainly composed of agar and alginic acid or a salt thereof is brought into contact with an aqueous calcium solution below the freezing point of the agar; and the calcium alginate gel and the agar gel And (C) after the agar component is gelled by cooling in the hydrocolloid solution and then brought into contact with the aqueous calcium solution.
（Ａ）及び（Ｂ）工程において、ハイドロコロイド溶液の濃度は、０．５〜３．０ｗｔ％であることが好ましく、その温度は、４０〜９０℃であることが好ましく、その粘度は、１００〜５０００ｍＰａ・ｓであることが好ましい。また、カルシウム水溶液は、水中でイオン化するカルシウム化合物が溶解されたものであれば良く、例えば塩化カルシウム、乳酸カルシウム、グルコン酸カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、水酸化カルシウムなどの水溶液がある。また、カルシウム水溶液のカルシウム濃度は、０．１〜０．５％であることが好ましい。また、このゲル化工程の時間として、１分以上を要するが、より安定したゲルを形成するためには、１０分以上が好ましく、２０分以上がさらに好ましい。（Ｂ）工程のように、アルギン酸カルシウムのゲルと寒天のゲルを同時に形成する場合、寒天成分がゲル化するまで、カルシウム溶液を寒天の凝固温度以下の温度を常に維持する必要があるが、ゲルを同時に形成することが出来る点で、（Ｂ）工程が好ましい。この（Ｂ）工程において、カルシウム溶液の温度は、０〜３０℃であることが好ましい。 In the steps (A) and (B), the concentration of the hydrocolloid solution is preferably 0.5 to 3.0 wt%, the temperature is preferably 40 to 90 ° C., and the viscosity is 100 to It is preferably 5000 mPa · s. Moreover, the calcium aqueous solution should just dissolve | melt the calcium compound ionized in water, for example, there exist aqueous solutions, such as calcium chloride, calcium lactate, calcium gluconate, calcium citrate, calcium glycerophosphate, calcium hydroxide. The calcium concentration of the aqueous calcium solution is preferably 0.1 to 0.5%. Further, the time for this gelation step requires 1 minute or more, but in order to form a more stable gel, it is preferably 10 minutes or more, and more preferably 20 minutes or more. (B) When the calcium alginate gel and the agar gel are formed simultaneously as in the step (B), it is necessary to maintain the calcium solution at a temperature lower than the agar coagulation temperature until the agar components gel. (B) process is preferable at the point which can be formed simultaneously. In this (B) process, it is preferable that the temperature of a calcium solution is 0-30 degreeC.
また、（Ａ）及び（Ｂ）工程において、ハイドロコロイド溶液の液滴をカルシウム水溶液に接触させても良く、これによって、米状成形工程をゲル化工程と同時に行なっても良い。 Further, in the steps (A) and (B), the droplet of the hydrocolloid solution may be brought into contact with the calcium aqueous solution, whereby the rice-shaped forming step may be performed simultaneously with the gelling step.
前記ハイドロコロイド溶液中、寒天成分を冷却によりゲル化させた後、カルシウム水溶液に接触させる（Ｃ）工程において、寒天成分のゲル化は、ハイドロコロイド溶液を寒天の凝固点以下の温度まで冷却することによって行なうことができる。 In the hydrocolloid solution, the agar component is gelled by cooling and then contacted with the aqueous calcium solution. In step (C), the agar component is gelled by cooling the hydrocolloid solution to a temperature below the freezing point of the agar. Can do.
（Ｃ）工程において、前記寒天成分のゲル化物を、カルシウム水溶液に接触させる前に、粒状に切断することによって、米状成形工程を行なうことが好ましい。 In the step (C), it is preferable to perform the rice-shaped forming step by cutting the gelled product of the agar component into a granular form before contacting with the calcium aqueous solution.
本発明に係る米様食品の製造方法において、乾燥工程は、必要によりゲル化物を脱水し、乾燥することよって行なうことができる。乾燥の方法としては、冷凍法により氷晶発達させ解凍して脱水後乾燥する方法、直接真空乾燥する方法や加熱乾燥する方法、フリーズドライなどの方法が用いられる。 In the method for producing rice-like food according to the present invention, the drying step can be performed by dehydrating and drying the gelled product as necessary. As the drying method, a method of developing ice crystals by a freezing method, thawing and dehydrating and drying, a method of directly vacuum drying, a method of heating and drying, a method of freeze drying and the like are used.
本発明に係る米様食品は、米とともに炊飯した場合、吸水倍率は３〜４０倍であり、さらに好ましくは５〜４０倍であり、より好ましくは１０〜４０倍である。倍率が高いほど米様のボリュームができ、低カロリー化することができるが４０倍を越えると食感が米様と異なってくる。このように作られる本発明に係る米様食品は、炊飯後、対象の米飯に較べて、カロリーが１／３以下となり、さらに食感が米様により近づくにはカロリーが１／２以下となるように調整することが好ましい。低カロリー化の調整は、例えば吸水倍率を調整することによって、行なうことができる。なお、吸水倍率は、炊飯により加水された重量を加水前の重量で除した値である。 When the rice-like food according to the present invention is cooked with rice, the water absorption ratio is 3 to 40 times, more preferably 5 to 40 times, and more preferably 10 to 40 times. The higher the magnification, the more rice-like volume can be made and the calorie can be reduced, but if it exceeds 40 times, the texture will be different from that of rice-like. The rice-like food according to the present invention made in this way has a calorie of 1/3 or less after cooking rice, and a calorie of 1/2 or less to bring the texture closer to that of rice. It is preferable to adjust so that. Adjustment of low calorie can be performed, for example, by adjusting the water absorption magnification. In addition, a water absorption magnification | multiplying_factor is the value which remove | divided the weight hydrated by rice cooking by the weight before hydration.
本発明に係る米様食品は、白米の炊飯に限らず、炊き込みご飯、ピラフ、雑炊、パエリア、お粥等にも利用できる。また二次加工としておにぎり、寿司、焼き飯等にも応用することができる。 The rice-like food according to the present invention can be used not only for cooked white rice, but also for cooked rice, pilaf, miscellaneous cooking, paella, porridge, and the like. It can also be applied to rice balls, sushi, fried rice, etc. as secondary processing.
［実験例１］アルギン酸ナトリウムと寒天の比率
次に、本発明に係る米様食品を表１に示すようにアルギン酸ナトリウムと寒天の比率を変化させて作製した。先ず、アルギン酸ナトリウム（キミカアルギンＩ−５：キミカ社製）と寒天（伊那寒天Ｍ−１３：伊那食品工業社製）の合計が１５ｇになるように計り、これを水１０００ｇに加え、分散後１１０℃にて１０分間オートクレーブを使用して溶解させた。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ、炊飯器にて実施例１乃至５、比較例１及び２に係る米様食品入り米飯を作製した。
[Experimental Example 1] Ratio of sodium alginate and agar Next, as shown in Table 1, rice-like foods according to the present invention were prepared by changing the ratio of sodium alginate and agar. First, the total of sodium alginate (Kimika Argin I-5: manufactured by Kimika Co., Ltd.) and agar (Ina Agar M-13: manufactured by Ina Food Industry Co., Ltd.) was measured to be 15 g, and this was added to 1000 g of water. For 10 minutes using an autoclave. After cooling this to 70 ° C., it was dropped into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. from a hole with a diameter of 3 mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 8 g of the obtained rice-like food, and cooked rice with rice-like food according to Examples 1 to 5 and Comparative Examples 1 and 2 was prepared using a rice cooker.
得られた実施例１乃至５、比較例１及び２に係る米様食品入り米飯について、強度、粘り、付着性、つや、形状を測定した。また別に米様食品について溶け出し率と戻り倍率を測定した。結果を表１に示す。 The strength, stickiness, adhesion, gloss, and shape of the cooked rice with rice-like food according to Examples 1 to 5 and Comparative Examples 1 and 2 were measured. Separately, the dissolution rate and the return magnification of rice-like food were measured. The results are shown in Table 1.
強度は、テクスチャーアナライザー（ＴＡＸＴ−Ｐｌｕｓ：英弘精機社製、プランジャー（１ｃｍ２円柱状、進入速度３０ｍｍ／分、測定温度６０℃）：英弘精機社製）を使用し、粒状物３個をプランジャー測定範囲内に置いて圧縮率９０％までにおける最高強度の測定を行った。３回測定を行い、平均値を記載した。 Use a texture analyzer (TAX-Plus: Eihiro Seiki Co., Ltd., Plunger (1 cm 2 cylindrical shape, entry speed 30 mm / min, measurement temperature 60 ° C.): Eihiro Seiki Co., Ltd.), and plan 3 particles. The maximum strength was measured up to a compression rate of 90% within the jar measurement range. Three measurements were taken and the average value was noted.
付着性は、テクスチャーアナライザー（ＴＡＸＴ−Ｐｌｕｓ：英弘精機社製、プランジャー（１ｃｍ２円柱状、進入速度３０ｍｍ／分、測定温度６０℃）：英弘精機社製）を使用し、粒状物３個をプランジャー測定範囲内に置いて圧縮率９０％までにおける最大強度を測定後、プランジャーを引き上げ、米様食品がプランジャーから離れるまでの負の最高強度（ｇ）とした。３回測定を行い、平均値を記載した。 Adhesiveness was measured using a texture analyzer (TAXT-Plus: manufactured by Eiko Seiki Co., Ltd., plunger (1 cm 2 cylindrical shape, approach speed 30 mm / min, measurement temperature 60 ° C.): manufactured by Eiko Seiki Co., Ltd.). After measuring the maximum strength up to a compression rate of 90% within the plunger measurement range, the plunger was pulled up to obtain the negative maximum strength (g) until the rice-like food separated from the plunger. Three measurements were taken and the average value was noted.
粘りは、テクスチャーアナライザー（ＴＡＸＴ−Ｐｌｕｓ：英弘精機社製、プランジャー（１ｃｍ２円柱状、進入速度３０ｍｍ／分、測定温度６０℃）：英弘精機社製）を使用し、粒状物３個をプランジャー測定範囲内に置いて圧縮率９０％までにおける最大強度を測定後、プランジャーを引き上げ、米様食品がプランジャーから離れてから強度が０に戻るまでの負の部分の面積値（ｇ・ｍｍ）とした。３回測定を行い、平均値を記載した。 For stickiness, a texture analyzer (TAXT-Plus: made by Eiko Seiki Co., Ltd., plunger (1 cm 2 cylindrical shape, entry speed 30 mm / min, measurement temperature 60 ° C.): made by Eiko Seiki Co., Ltd.) is planned. After measuring the maximum strength at a compression ratio of 90% in the jar measurement range, the plunger is pulled up, and the area value of the negative part until the strength returns to 0 after the rice-like food leaves the plunger (g · mm). Three measurements were taken and the average value was noted.
つや及び形状は、目視にて観察した。 The gloss and shape were visually observed.
溶け出し率は、乾燥状態の米様食品５ｇを水５００ｇに入れ、加熱して沸騰状態で２０分間放置した。その後、メッシュを使用して固形分を分離し、９０℃に乾燥して水分値を始めの乾燥状態と同様にして重量を測定した。数１により溶け出し率（％）を測定した。 As for the dissolution rate, 5 g of rice-like food in a dry state was put in 500 g of water, heated and allowed to stand for 20 minutes in a boiling state. Thereafter, the solid content was separated using a mesh, dried at 90 ° C., and the moisture value was measured in the same manner as in the initial dry state. The dissolution rate (%) was measured by Equation 1.
戻り倍率は、米様食品５ｇを９５℃の湯に１０分間浸漬後、メッシュを使用して固形分を分離し、固形分の重量を測定し、数２により戻り倍率を計算した。 The return magnification was obtained by immersing 5 g of rice-like food in 95 ° C. hot water for 10 minutes, separating the solid content using a mesh, measuring the weight of the solid content, and calculating the return magnification using Equation 2.
さらに得られた実施例１乃至５、比較例１及び２に係る米様食品入り米飯について、パネラー１０名により評価を行った。評価方法は、通常の米飯同様である場合：５点、通常の米飯に比べ若干違和感があるが問題なく食することができる場合：３点、通常の米飯に比べ違和感があり食感も劣る場合：１点とし、１０名の合計点で示した。結果を表１に示す。 Furthermore, about the rice rice containing the rice-like foodstuff which concerns on Examples 1 thru | or 5 and the comparative examples 1 and 2 which were obtained, 10 panelists evaluated. Evaluation method is the same as normal cooked rice: 5 points, slightly uncomfortable compared to regular cooked rice, but can be eaten without problems: 3 points, if there is a sense of discomfort and poor texture compared to regular cooked rice : 1 point, indicated by a total of 10 people. The results are shown in Table 1.
［実験例２］アルギン酸ナトリウムの分子量による影響
次に、本発明に係る米様食品を表２に示すようにアルギン酸ナトリウムの分子量を変化させて作製した。先ず、アルギン酸ナトリウム（ＵＬＶ−１０、ＵＬＶ−３０、ＵＬＶ−５０、Ｉ−５、Ｉ−Ｓ：キミカ社製）１０ｇと寒天（カリコリカン：伊那食品工業社製）１０ｇを計り、これを水１０００ｇに加え、分散後沸騰溶解させた。これを直径３ｍｍの穴から、１０℃に調整した０．２５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ、炊飯器にて実施例６乃至１０に係る米様食品入り米飯を作製した。
[Experimental Example 2] Influence of Molecular Weight of Sodium Alginate Next, a rice-like food according to the present invention was prepared by changing the molecular weight of sodium alginate as shown in Table 2. First, 10 g of sodium alginate (ULV-10, ULV-30, ULV-50, I-5, IS: manufactured by Kimika Co., Ltd.) and 10 g of agar (karikirikan: manufactured by Ina Food Industry Co., Ltd.) were measured, and this was added to 1000 g of water. In addition, it was dissolved by boiling after dispersion. This was dropped from a 3 mm diameter hole into 2000 mL of a 0.25 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 8 g of the obtained rice-like food, and cooked rice with rice-like food according to Examples 6 to 10 was prepared using a rice cooker.
得られた実施例６乃至１０に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表２に記載した。
なお、アルギン酸ナトリウムの重量平均分子量は粘度法により求めた。
The obtained cooked rice with rice-like food according to Examples 6 to 10 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 2.
The weight average molecular weight of sodium alginate was determined by the viscosity method.
［実験例３］アルギン酸ナトリウムのＭ／Ｇの比率
次に、本発明に係る米様食品を表３に示すようにアルギン酸ナトリウムのＭ／Ｇ比を変化させて作製した。先ず、Ｍ／Ｇ比の異なるように配合したアルギン酸ナトリウム１０ｇと寒天（伊那寒天ＵＭ−９：伊那食品工業社製）１０ｇを計り、これを水１０００ｇに加え、分散後沸騰溶解させた。Ｍ／Ｇ比は既知の方法、即ちフェノール硫酸法（Ｃａｒｂｏｈｙｄｒａｔｅ Ｒｅｓｅａｒｃｈ， ３２（１９７４）， ２１７）によって測定した。これを直径３ｍｍの穴から、１０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離後し粒子状のゲルを回収した。これをフリーズドライ（ＤＦ−０５Ｈ：日本真空技術社製）で乾燥することにより、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ、炊飯器にて実施例１１乃至１３に係る米様食品入り米飯を作製した。
[Experimental Example 3] M / G ratio of sodium alginate Next, a rice-like food according to the present invention was prepared by changing the M / G ratio of sodium alginate as shown in Table 3. First, 10 g of sodium alginate and 10 g of agar (Inagar UM-9: manufactured by Ina Food Industry Co., Ltd.) blended so as to have different M / G ratios were weighed and added to 1000 g of water, and dissolved after boiling. The M / G ratio was measured by a known method, ie, phenol sulfate method (Carbohydrate Research, 32 (1974), 217). This was dropped from a 3 mm diameter hole into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 30 minutes was taken on a mesh, and after separating the calcium solution, the particulate gel was recovered. This was dried by freeze drying (DF-05H: manufactured by Nippon Vacuum Technology Co., Ltd.) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 8 g of the obtained rice-like food, and cooked rice with rice-like food according to Examples 11 to 13 was prepared using a rice cooker.
得られた実施例１１乃至１３に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表３に記載した。 The obtained cooked rice with rice-like food according to Examples 11 to 13 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 3.
［実験例４］カルシウム濃度と浸漬時間による影響
次に、本発明に係る米様食品を表４に示すようにカルシウム濃度と浸漬時間を変化させて作製した。先ず、アルギン酸ナトリウム（スノーアルギンＭ）と寒天（カリコリカン：伊那食品工業社製）を１：１で混合させ、合計が１５ｇになるように計り、これを水１０００ｇに加え、分散後沸騰溶解させた。これを直径３ｍｍの穴から、１０℃に調整した０．１〜１．０重量％塩化カルシウム２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後１０〜３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離後し、粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ、炊飯器にて、実施例１４乃至２０に係る米様食品入り米飯を作製した。
[Experimental Example 4] Effect of Calcium Concentration and Immersion Time Next, a rice-like food according to the present invention was prepared by changing the calcium concentration and the immersion time as shown in Table 4. First, sodium alginate (Snow Algin M) and agar (Caricolican: manufactured by Ina Food Industry Co., Ltd.) were mixed at a ratio of 1: 1 and added to 1000 g of water. After dispersion, the solution was boiled and dissolved. . This was dripped at 2000 mL of 0.1-1.0 weight% calcium chloride adjusted to 10 degreeC from the hole of diameter 3mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 10 to 30 minutes was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water and then mixed with 8 g of the obtained rice-like food, and rice with food like rice according to Examples 14 to 20 was prepared using a rice cooker.
得られた実施例１４乃至２０に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表４に記載した。 The obtained cooked rice with rice-like food according to Examples 14 to 20 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 4.
［実験例５］アルギン酸から作製
次に、本発明に係る米様食品を表５に示すようにアルギン酸から作製した。先ず、水にアルギン酸（キミカアシッドＧ：キミカ社製）、炭酸ナトリウム、寒天（伊那寒天カリコリカン：伊那食品工業社製）を分散し１１５℃で５分間オートクレーブを使用して溶解した。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．４重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後６０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ、炊飯器にて、実施例２１に係る米様食品入り米飯を作製した。
[Experimental Example 5] Production from Alginic Acid Next, a rice-like food according to the present invention was produced from alginic acid as shown in Table 5. First, alginic acid (Kimika Acid G: manufactured by Kimika Co., Ltd.), sodium carbonate, and agar (Ina Agar Karikican: manufactured by Ina Food Industry Co., Ltd.) were dispersed in water and dissolved using an autoclave at 115 ° C. for 5 minutes. After cooling this to 70 ° C., it was dropped from a hole with a diameter of 3 mm to 2000 mL of 0.4 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 60 minutes was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, and then mixed with 8 g of the obtained rice-like food, and cooked rice with rice-like food according to Example 21 was prepared using a rice cooker.
得られた実施例２１に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表６に記載した。 The obtained cooked rice with rice-like food according to Example 21 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 6.
以上のように、アルギン酸を使用してもアルギン酸ナトリウムを使用した場合と同様に良好な米様食品を得ることができた。 As described above, even when alginic acid was used, a good rice-like food could be obtained in the same manner as when sodium alginate was used.
［実験例６］
次に、本発明に係る米様食品を表７に示す配合にて作製した。先ず、アルギン酸ナトリウム（アルギンＩ−３：キミカ社製）７ｇと寒天（伊那寒天ＵＭ−１１：伊那食品工業社製）７ｇを計り、これを水１０００ｇに加え、分散後１１０℃にて１０分間オートクレーブを使用して溶解させた。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品６ｇと混ぜ合わせ、炊飯器にて、実施例２２に係る米様食品入り米飯を作製した。比較としてマンナンヒカリ（大塚食品社製）を米様食品の代わりに使用して同様に炊飯を行った（比較例３）。
[Experimental Example 6]
Next, the rice-like food according to the present invention was prepared according to the formulation shown in Table 7. First, 7 g of sodium alginate (Algin I-3: manufactured by Kimika) and 7 g of agar (Inagar UM-11: manufactured by Ina Food Industry Co., Ltd.) were weighed and added to 1000 g of water. After dispersion, the mixture was autoclaved at 110 ° C. for 10 minutes. Was used to dissolve. After cooling this to 70 ° C., it was dropped into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. from a hole with a diameter of 3 mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. 75 g of rice was washed with water, mixed with 6 g of the obtained rice-like food, and cooked rice with rice-like food according to Example 22 was prepared using a rice cooker. For comparison, rice was cooked in the same manner using Mannan Hikari (Otsuka Foods Co., Ltd.) instead of rice-like food (Comparative Example 3).
得られた実施例２２、比較例３に係る米様食品入り米飯及びマンナンヒカリを炊飯したものについて実験例１と同様に評価を行い、結果を表８に記載した。 The rice 22 containing rice-like food and the cooked mannan hikari according to Example 22 and Comparative Example 3 were evaluated in the same manner as in Experimental Example 1 and the results are shown in Table 8.
以上のように実施例２２は比較例３に比べ戻りが良く食感も良好であった。また米飯に適度なつやがあった。 As described above, Example 22 returned better and the texture was better than Comparative Example 3. There was also a moderate gloss on the cooked rice.
［実験例７］高融点寒天と通常の寒天比較
次に、本発明に係る米様食品を、表９に示した配合にて高融点寒天と通常の寒天について作製した。先ず、アルギン酸ナトリウム（アルギンＩ−３：キミカ社製）８ｇと高融点寒天（伊那寒天カリコリカン：伊那食品工業社製）５ｇまたは通常の寒天（伊那寒天Ｓ−７：伊那食品工業社製）５ｇを計り、これを水１０００ｇに加え、分散後１１０℃にて１０分間オートクレーブを使用して溶解させた。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．４重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後６０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ炊飯器にて、実施例２３及び２４に係る米様食品入り米飯を作製した。比較として寒天の代わりにカラギナン（イナゲルＥ−１５０：伊那食品工業社製）を使用して米様食品を作製し同様に炊飯を行った（比較例４）。
[Experimental Example 7] Comparison of high melting point agar and normal agar Next, a rice-like food according to the present invention was prepared for high melting point agar and normal agar with the composition shown in Table 9. First, 8 g of sodium alginate (Algin I-3: manufactured by Kimika Co., Ltd.) and 5 g of high melting point agar (Ina Agar Kari Korikan: manufactured by Ina Food Industry) or 5 g of normal agar (Ina Agar S-7: manufactured by Ina Food Industry Co., Ltd.) It was weighed and added to 1000 g of water, and after dispersion, dissolved at 110 ° C. for 10 minutes using an autoclave. After cooling this to 70 ° C., it was dropped from a hole with a diameter of 3 mm to 2000 mL of 0.4 wt% calcium lactate solution adjusted to 10 ° C. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. After dropping, the gel left for 60 minutes was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 75 g of rice with water, 8 g of the obtained rice-like food was mixed with a rice cooker to prepare rice with rice-like food according to Examples 23 and 24. For comparison, a rice-like food was prepared using carrageenan (Inagel E-150: manufactured by Ina Food Industry Co., Ltd.) instead of agar and cooked in the same manner (Comparative Example 4).
得られた実施例２３及び２４、比較例４に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表１０に記載した。 The obtained cooked rice with rice-like food according to Examples 23 and 24 and Comparative Example 4 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 10.
以上のように通常の寒天を使用しても良好な米様食品が得られたが、高融点を使用した方が、溶け出しが少なくさらに良好なものが得られた。また、カラギナンを使用したものは炊飯時に溶け出して形状をとどめなかった。 As described above, a good rice-like food was obtained even when ordinary agar was used. However, the use of a high melting point resulted in a better product with less melting. Moreover, what used carrageenan melted at the time of cooking rice and did not remain in shape.
［実験例８］多糖類併用
次に、本発明に係る米様食品を表１１及び１２に示すように多糖類を変化させて作製した。先ず、アルギン酸ナトリウム（アルギンＩ−３：キミカ社製）７ｇと高融点寒天（伊那寒天カリコリカン）５ｇ、または多糖類１ｇを計り、これを水１０００ｇに加え、分散後１１０℃にて１０分間オートクレーブを使用して溶解させた。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後４０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品８ｇと混ぜ合わせ炊飯器にて、実施例２５乃至３０に係る米様食品入り米飯を作製した。
[Experimental Example 8] Combined use of polysaccharide Next, a rice-like food according to the present invention was prepared by changing the polysaccharide as shown in Tables 11 and 12. First, 7 g of sodium alginate (Algin I-3: manufactured by Kimika Co., Ltd.) and 5 g of high melting point agar (Inagar agaricarikan) or 1 g of polysaccharide are added to 1000 g of water, and after dispersion, the autoclave is placed at 110 ° C. for 10 minutes. Used to dissolve. After cooling this to 70 ° C., it was dropped into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. from a hole with a diameter of 3 mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel left for 40 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 75 g of rice with water, 8 g of the obtained rice-like food was mixed with a rice cooker to prepare rice with rice-like food according to Examples 25 to 30.
得られた実施例２５乃至３０に係る米様食品入り米飯について、実験例１と同様に評価を行い、結果を表１３に記載した。 The obtained cooked rice with rice-like food according to Examples 25 to 30 was evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 13.
以上のように多糖類を添加することにより、強度的には低いが粘りのある米様食品を得ることができた。 As described above, by adding polysaccharides, it was possible to obtain a sticky rice-like food with low strength.
［実験例９］
実施例２２で作製した米様食品入り米飯と比較例３で作製したマンナンヒカリ入り米飯を使用して、通常作られるようにしてピラフ、寿司飯、雑炊、焼き飯を作製した。結果を表１４に記載した。
[Experimental Example 9]
Using the rice with rice-like food prepared in Example 22 and the cooked rice with Mannan Hikari prepared in Comparative Example 3, pilaf, sushi rice, rice cooked rice, and baked rice were prepared as usual. The results are shown in Table 14.
以上のように実施例２２で作製した米様食品は、実際に調理に応用しても通常のピラフ、寿司飯、雑炊、焼き飯と大差なかった。 As described above, the rice-like food prepared in Example 22 was not much different from ordinary pilaf, sushi rice, rice cooked rice, and baked rice even when actually applied to cooking.
［実験例１０］
次に、本発明に係る米様食品を表１５に示す配合にて作製した。先ず、アルギン酸ナトリウム（アルギンＩ−３：キミカ社製）７ｇと寒天（伊那寒天ＥＭ−１５：伊那食品工業社製）７ｇを計り、これを水１０００ｇに加え、分散後１１０℃にて１０分間オートクレーブを使用して溶解させた。これを７０℃に冷却後、直径３ｍｍの穴から、１０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬに滴下した。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。滴下後３０分間放置したゲルをメッシュに取り、カルシウム溶液を分離し粒子状のゲルを回収した。これを−１０℃で２４時間冷凍後、室温にて解凍し、分離した固形物をさらに布中で絞り脱水した。これを９０℃で送風乾燥（Ｈｏｔ Ａｉｒ Ｒａｐｉｄ Ｄｒｙｉｎｇ Ｏｖｅｎ，Ｓｏｙｏｋａｚｅ：ＩＳＵＺＵ社製）することによって、水分値１０％の米様食品を得た。米７５ｇを水で洗浄後、得られた米様食品６ｇと混ぜ合わせ炊飯器にて、実施例３１に係る米様食品入り米飯を作製した。
[Experimental Example 10]
Next, a rice-like food according to the present invention was prepared with the formulation shown in Table 15. First, 7 g of sodium alginate (Algin I-3: manufactured by Kimika) and 7 g of agar (Inagar EM-15: manufactured by Ina Food Industry Co., Ltd.) were weighed and added to 1000 g of water. After dispersion, the mixture was autoclaved at 110 ° C for 10 minutes. Was used to dissolve. After cooling this to 70 ° C., it was dropped into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 10 ° C. from a hole with a diameter of 3 mm. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The gel that was allowed to stand for 30 minutes after dropping was taken on a mesh, the calcium solution was separated, and the particulate gel was recovered. This was frozen at −10 ° C. for 24 hours and then thawed at room temperature. The separated solid was further squeezed and dehydrated in a cloth. This was blown and dried at 90 ° C. (Hot Air Rapid Drying Oven, Soyokaze: manufactured by ISUZU) to obtain a rice-like food having a moisture value of 10%. After washing 75 g of rice with water, 6 g of the obtained rice-like food was mixed with a rice cooker to prepare rice with rice-like food according to Example 31.
比較として表１６に示した配合、製法にて米様食品を作製し同様に炊飯を行った。ただし米様食品は２４ｇ使用した。先ず、粉末を水４００ｇに分散、３０分撹拌後１時間放置しさらに６０℃で３０分保持した。この糊状物を３．５ｍｍ直径の穴を通して適宜切断しながら長さ約８ｍｍの円柱状成形物を作製した。これを塩化カルシウム０．２重量％、水酸化カルシウム０．３重量％の８０℃の溶液に１５分間浸漬した。これを水洗しｐＨ３のクエン酸溶液に１時間浸漬して中和し比較例５に係る米様食品を得た。 For comparison, a rice-like food was prepared by the formulation and production method shown in Table 16 and cooked in the same manner. However, 24g of rice-like food was used. First, the powder was dispersed in 400 g of water, stirred for 30 minutes and then left for 1 hour, and further maintained at 60 ° C. for 30 minutes. A columnar shaped product having a length of about 8 mm was produced by cutting the paste-like material through a hole having a diameter of 3.5 mm. This was immersed in an 80 ° C. solution of 0.2% by weight of calcium chloride and 0.3% by weight of calcium hydroxide for 15 minutes. This was washed with water and immersed in a citric acid solution having a pH of 3 for 1 hour for neutralization to obtain a rice-like food according to Comparative Example 5.
得られた実施例３１に係る米様食品入り米飯及び比較例５に係る米様食品を炊飯したものについて実験例１と同様に評価を行い、結果を表１７に記載した。 The resulting cooked rice-like food according to Example 31 and the rice-like food according to Comparative Example 5 were evaluated in the same manner as in Experimental Example 1, and the results are shown in Table 17.
以上のように実施例３１は比較例５に比べ、戻りが良く食感も良好であった。また米飯に適度なつやがあった。 As described above, Example 31 returned better and had a better texture than Comparative Example 5. There was also a moderate gloss on the cooked rice.
［実験例１１］
実験例６の実施例２２と同様な配合量、溶解方法にてアルギン酸ナトリウムと寒天を含む溶液を得た。これをステンレスバットに高さ３ｍｍになるように流し込み、１０℃に冷却してゲル化させた。このゲルを縦約３ｍｍ×横約３ｍｍに切断し、１０℃に調整した０．５重量％乳酸カルシウム２０００ｍＬに３０分間浸漬した。このゲルをメッシュに取りカルシウムを分離後、実験例６と同様にして乾燥して水分値１０％の米様食品を得た（実施例３２）後、同様に炊飯して実施例２２と比較し、表１８に記載した。
[Experimental Example 11]
A solution containing sodium alginate and agar was obtained by the same blending amount and dissolution method as in Example 22 of Experimental Example 6. This was poured into a stainless bat so as to have a height of 3 mm, cooled to 10 ° C. and gelled. This gel was cut into a length of about 3 mm and a width of about 3 mm, and immersed in 2000 mL of 0.5 wt% calcium lactate adjusted to 10 ° C. for 30 minutes. This gel is taken into a mesh, calcium is separated, dried in the same manner as in Experimental Example 6 to obtain a rice-like food with a moisture value of 10% (Example 32), and then cooked in the same manner and compared with Example 22. The results are shown in Table 18.
以上のように寒天をゲル化させた後、カルシウム溶液に浸漬した場合においても、寒天を含むアルギン酸溶液を寒天の凝固点以下のカルシウム溶液に浸漬した場合と同様な物性の米様食品が得られた。 As described above, even when the agar was gelled and then immersed in a calcium solution, a rice-like food having the same physical properties as when an alginate solution containing agar was immersed in a calcium solution below the freezing point of the agar was obtained. .
[実験例１２]
実験例６の実施例２２と同様な配合量、溶解方法にてアルギン酸ナトリウムと寒天を含む溶液を得た。これを７０℃に冷却後、直径３ｍｍの穴から、５０℃に調整した０．５重量％乳酸カルシウム液２０００ｍＬへ徐々に注入し麺状の固形物を得た。乳酸カルシウム液は、循環して常に一定温度になるように冷却した。注入後３０分間放置した麺状のゲルをメッシュに取り回収した。これを１０℃で４時間冷却し寒天成分をゲルさせた後（寒天の凝固点は約３５℃）、約３ｍｍに切断し３ｍｍ角の成形物を得た。これを実験例６の実施例２２と同様に冷凍・解凍、乾燥して水分値１０％の米様食品を得た（実施例３３）後、同様に炊飯して実施例２２と比較し、表１９に記載した。
[Experimental example 12]
A solution containing sodium alginate and agar was obtained by the same blending amount and dissolution method as in Example 22 of Experimental Example 6. After cooling this to 70 ° C., it was gradually poured into 2000 mL of 0.5 wt% calcium lactate solution adjusted to 50 ° C. from a hole with a diameter of 3 mm to obtain a noodle-like solid. The calcium lactate solution was circulated and cooled so as to always have a constant temperature. The noodle-like gel left for 30 minutes after the injection was collected on a mesh and collected. This was cooled at 10 ° C. for 4 hours to gel the agar component (the freezing point of the agar was about 35 ° C.) and then cut into about 3 mm to obtain a 3 mm square molded product. This was frozen, thawed and dried in the same manner as in Example 22 of Experimental Example 6 to obtain a rice-like food with a moisture value of 10% (Example 33), and then cooked in the same manner and compared with Example 22, 19.
以上のように寒天を含むアルギン酸溶液において、アルギン酸を寒天溶液の凝固点以上の温度のカルシウム溶液に浸漬してゲル化させた後、寒天溶液の凝固点以下に冷却して寒天をゲル化させた場合においても、寒天を含むアルギン酸溶液を寒天の凝固点以下のカルシウム溶液に浸漬した場合とほぼ同様な物性の米様食品が得られた。
In the case of alginic acid solution containing agar as described above, when alginic acid is gelled by immersing it in a calcium solution at a temperature equal to or higher than the freezing point of the agar solution and then cooling to below the freezing point of the agar solution, the agar is gelled. In addition, a rice-like food having substantially the same physical properties as that obtained when an alginate solution containing agar was immersed in a calcium solution below the freezing point of the agar was obtained.
Claims (7)
前記ゲル化物を乾燥させる乾燥工程と、
米状に成形する成形工程とを備えたことを特徴とする米様食品の製造方法。 A gelling step of gelling a hydrocolloid solution mainly composed of agar and alginic acid or a salt thereof;
A drying step of drying the gelled product,
A method for producing rice-like food, comprising a molding step of molding into a rice shape.
5. The method for producing rice-like food according to claim 4, wherein the gelling step includes a step of gelling an agar component in the hydrocolloid solution and then contacting the solution with a calcium aqueous solution.
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