JP5814091B2 - Onigiri using the processed meat as a tool, and rice balls used for this - Google Patents
Onigiri using the processed meat as a tool, and rice balls used for this Download PDFInfo
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Description
本発明は、とろろ加工品を具として用いたおにぎり、およびこれに用いるおにぎりの具に関する。 The present invention relates to a rice ball that uses a garlic processed product as a tool, and a rice ball tool used therefor.
昨今、消費者の健康志向から、山芋を摺りおろしたとろろが着目されている。とろろを用いた料理の中でも、とろろかけご飯は世代を問わず人気を博しており、麦飯に摺りおろした自然薯をかけた麦とろご飯は、静岡県の郷土料理としても有名である。 In recent years, attention has been focused on grated grated yam from the viewpoint of consumer health. Among the dishes that use garlic, garlic rice is gaining popularity regardless of generation, and barley garnished rice that has been sown on the barley rice is also famous as a local dish in Shizuoka Prefecture.
そこで、本発明者は、学校、オフィスや野外等の調理ができない場所でもとろろかけご飯を楽しむことができないかと思案した。そして、例えば、２つに割った際に、とろろと炊飯米（ご飯）の部分とを含むおにぎりを製することができれば、このおにぎりから、茶碗に盛られたとろろかけご飯が想起され、消費者の要望を満たすことができると考えた。そこで、山芋を摺りおろしたとろろを具として含有する、おにぎりを調製することを試みた。 Therefore, the present inventor wondered whether he could enjoy the roasted rice even in places where cooking was not possible, such as in schools, offices or outdoors. And, for example, if you can make a rice ball that contains the portion of the rice cake and cooked rice (rice) when it is divided into two, the rice balls will be recalled from the rice ball and the rice cake We thought that we could meet the needs of. Therefore, an attempt was made to prepare a rice ball containing grated grated yam.
しかしながら、とろろは水分が多く、おにぎりの具として使用すると、ご飯がとろろの水分を吸収し、とろろかけご飯様の外観を呈さなくなるうえ、ご飯部分がふやけてしまい、おにぎりの形状が崩れやすくなる。このように、水分の多いとろろとご飯の部分とを含有するおにぎりを製することは通常、非常に困難である。 However, cornoro has a lot of moisture, and when used as a rice ball tool, the rice absorbs the moisture of the corn and does not exhibit the appearance of a mashed rice, and the rice portion becomes unsteady and the shape of the rice ball tends to collapse. As described above, it is usually very difficult to produce a rice ball containing a thick portion of rice and a portion of rice.
特許文献１では、トロロに酸味料及び油脂を加えたトロロ加工食品が記載されている。しかしながら、該トロロ加工食品をおにぎりの具として用いると、ご飯がとろろの水分を吸収してふやけてしまい、おにぎりとしての食感が損なわれるため、好ましくなかった。 In patent document 1, the troll processed food which added the sour agent and fats and oils to Trollo is described. However, it is not preferable to use the trolled processed food as a rice ball because the rice absorbs the water from the mash and loses the texture of the rice ball.
本発明の目的は、具として水分含量の多いとろろ加工品を用いているにもかかわらず、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しているおにぎり、およびこれに用いるおにぎりの具を提供するものである。 The purpose of the present invention is a rice ball in which the moisture transfer to rice is suppressed and the original texture of the garlic remains, and the rice ball used for this, even though a processed garlic product having a high water content is used as the ingredient. It provides the ingredients.
本発明者等は、上記問題を解決すべく鋭意研究を重ねた結果、増粘剤を含有し、水分含量及び粘度が特定範囲に調整されたとろろ加工品を具として用いることで、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しているおにぎりが得られることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventors have used a thickened product containing a thickener and a moisture content and viscosity adjusted to a specific range as a tool. The present inventors completed the present invention by discovering that a rice ball with the moisture transfer suppressed and the original texture remaining on the garlic can be obtained.
すなわち、本発明は、
（１）とろろ、増粘剤、およびＤＥ３０以下のデキストリン０．３〜１０％を含有し、
水分含量が６５〜９０％、
粘度が３〜４０Ｐａ・ｓ（２０℃）であるとろろ加工品を、
具として用いることを特徴とするおにぎり、
（２）前記増粘剤がキサンタンガムおよび／またはタマリンドシードガムである（１）記載のおにぎり、
（３）前記とろろ加工品において、とろろ固形分の含有量が、
とろろ加工品に対して８〜３５％である（１）または（２）に記載のおにぎり、
（４）前記とろろ加工品が、とろろ加工品に対して０．２〜１０％の食用油脂を含有する（１）乃至（３）のいずれかに記載のおにぎり、
（５）（１）乃至（４）のいずれかに記載のおにぎりに用いられ、とろろ加工品からなることを特徴とするおにぎりの具、
である。
That is, the present invention
(1) contains garlic , thickener , and DE30 or less dextrin 0.3 to 10 % ,
A moisture content of 65-90%,
When the viscosity is 3 to 40 Pa · s (20 ° C.),
Rice balls characterized by being used as a tool,
(2) The rice ball described in (1), wherein the thickener is xanthan gum and / or tamarind seed gum,
(3) In the above-mentioned filtered product, the content of the filtered solid content is
The rice balls described in (1) or (2), which are 8 to 35% of the processed product
(4) The rice ball according to any one of (1) to (3), wherein the filtered product includes 0.2 to 10% edible fats and oils with respect to the processed product.
(5) A rice ball tool, which is used for the rice ball according to any one of (1) to (4), and is made of a processed product.
It is.
本発明によれば、具として水分含量の多いとろろ加工品を用いているにもかかわらず、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しているおにぎりを提供できる。したがって、これらおにぎりの具およびそれを用いたおにぎりの更なる需要拡大が期待できる。 According to the present invention, it is possible to provide a rice ball in which the moisture transfer to rice is suppressed and the original texture of the garlic remains even though the garlic processed product having a high moisture content is used as the ingredient. Therefore, further expansion of demand for these rice balls and rice balls using them can be expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明のおにぎりの具として用いられるとろろ加工品とは、山芋を摺りおろしただけのとろろに対し、他の原料と混合することで調味や、物性の調整などの加工を施したものをいう。 The garlic processed product used as a rice ball tool of the present invention refers to a garlic that has been subjected to processing such as seasoning or adjustment of physical properties by mixing with other raw materials, with respect to the garlic that has just been grated.
本発明のとろろ加工品は、とろろ及び増粘剤を含有し、水分含量が６５〜９０％、粘度が３〜４０Ｐａ・ｓであることを特徴とする。 The garlic processed product of the present invention contains garlic and a thickener, and has a water content of 65 to 90% and a viscosity of 3 to 40 Pa · s.
本発明のとろろ加工品の主原料となる山芋とは、ヤマノイモ属のつる性植物のうち、栽培作物として発達したものの総称であり、例えば、長芋、大和芋などの薯蕷の他、自然薯、大薯などが挙げられる。本発明で用いる山芋は、市販されている長芋、大和芋、自然薯などを用いればよいが、とろろ加工品の水分含量と粘度を特定範囲に調整しやすいという観点から、長芋を用いるのが好ましい。 The yam, which is the main raw material for the processed garlic product of the present invention, is a general term for cultivated crops among the climbing plants of the genus Yamano, for example, moths such as Nagahama and Yamato moths, Etc. The yam used in the present invention may be a commercially available yam, Yamato kana, natural mushroom, etc., but from the viewpoint that the water content and viscosity of the garlic processed product can be easily adjusted to a specific range, it is preferable to use the long yam.
本発明のとろろ加工品において、とろろ固形分の含有量は、とろろ加工品に対して８〜３５％が好ましく、１０〜３０％がより好ましく、１２〜２５％がさらに好ましい。とろろ固形分の含有量が上記範囲であると、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しており、具としてのとろろ加工品も瑞々しいものとなるため好ましい。なお、とろろ固形分は、五訂食品成分表２００１（女子栄養大学出版部）の記載をもとに計算すればよく、通常、長芋は１７．４％、大和芋は３３．３％、自然薯は３１．２％の固形分を含有している。 In the filtered product of the present invention, the content of the filtered solid content is preferably 8 to 35%, more preferably 10 to 30%, and further preferably 12 to 25% with respect to the filtered product. When the content of the grated solids is within the above range, the moisture transfer to the rice is suppressed, the original texture of the grated yam remains, and the grated processed product as a tool is also preferable. Toro solids can be calculated based on the 5th Food Composition Table 2001 (Joshi Women's Nutrition University Press). Usually, Nagatoro is 17.4%, Yamato is 33.3%, and Natural is Contains 31.2% solids.
本発明のとろろ加工品に用いる増粘剤は、特に限定されるものではなく、キサンタンガム、タマリンドシードガム、グアーガム、ペクチン、ゼラチン、澱粉等を用いればよい。ご飯への水分移行を抑え、とろろ本来の食感を残存させやすいという観点から、キサンタンガム、タマリンドシードガムが好ましく、キサンタンガムがより好ましい。また、これらを組み合せて２種以上の増粘剤を用いても良い。 The thickener used for the processed product of the present invention is not particularly limited, and xanthan gum, tamarind seed gum, guar gum, pectin, gelatin, starch, etc. may be used. Xanthan gum and tamarind seed gum are preferable, and xanthan gum is more preferable from the viewpoint of suppressing moisture transfer to rice and easily leaving the original texture of the garlic. Moreover, you may use 2 or more types of thickeners combining these.
本発明のとろろ加工品において、増粘剤の含有量は特に限定するものではないが、とろろ加工品に対して０．１〜２．５％が好ましく、０．５〜２％がより好ましい。増粘剤の含有量が上記範囲であると、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しており、具としてのとろろ加工品も瑞々しいものとなるため好ましい。 In the filtered product of the present invention, the content of the thickener is not particularly limited, but is preferably 0.1 to 2.5%, more preferably 0.5 to 2% with respect to the filtered product. When the content of the thickener is in the above range, moisture transfer to rice is suppressed, the original texture of the garlic remains, and the garlic processed product as a tool becomes fresh, which is preferable.
本発明のとろろ加工品は、ＤＥ３０以下のデキストリンを含有させることが好ましく、これによりご飯への水分移行が抑えられ、とろろ本来の食感が残存しやすくなる。ここで、ＤＥとは、一般にデキストロース当量と呼ばれる澱粉の加水分解の程度を示す指標であり、その数値が高いほど加水分解の程度が高く、糖鎖の短い糖類であることを意味している。なお、本発明においてデキストリンとしては、その還元物を用いることもできるが、その場合の還元物のＤＥは、原料であるデキストリンのＤＥを意味するものである。 It is preferable that the processed garlic product of the present invention contains a dextrin having a DE of 30 or less, whereby moisture transfer to rice is suppressed, and the original texture of garlic tends to remain. Here, DE is an index generally indicating the degree of starch hydrolysis called dextrose equivalent, and the higher the value, the higher the degree of hydrolysis and the shorter the sugar chain. In the present invention, as the dextrin, a reduced product thereof can be used. In this case, the reduced product DE means the DE of the dextrin as a raw material.
一般に、デキストリンはＤＥ３〜７０程度のものが市販されているが、例えば、ＤＥ３程度のものは、その糖組成において、一般に八糖以上の糖類を９割以上含有しており、ＤＥ７０程度のものは、一般に単糖及び二糖の糖類を９割以上含有している。本発明で用いるＤＥ３０以下のデキストリンは、一般に、五糖以上の糖類を５割以上含有しているものである。本発明で使用するデキストリンはＤＥ３０以下のものが好ましいが、これは、ＤＥ３０を超えるものは一般に甘味が強く、とろろ加工品に含有させた場合に甘味が感じられるため好ましくないからである。 In general, dextrin having a DE of about 3 to 70 is commercially available. For example, a dextrin having about DE3 generally contains 90% or more of a saccharide of octasaccharide or more in its sugar composition. Generally, it contains 90% or more of monosaccharides and disaccharides. A dextrin having a DE of 30 or less used in the present invention generally contains 50% or more of a saccharide of pentasaccharide or more. The dextrin used in the present invention preferably has a DE of 30 or less, since those having a DE of 30 or more generally have a strong sweet taste and are not preferred because they are sweet when they are contained in a garnished processed product.
本発明のとろろ加工品において、デキストリンの含有量は特に限定するものではないが、ご飯への水分移行を抑え、とろろ本来の食感を残存させやすいという観点から、とろろ加工品に対し０．３〜１０％が好ましく、０．５〜８％とすればより好ましい。 In the processed garlic product of the present invention, the content of dextrin is not particularly limited, but from the viewpoint of suppressing moisture transfer to rice and easily leaving the original texture of garlic, -10% is preferable, and 0.5-8% is more preferable.
本発明のとろろ加工品は、食用油脂を含有させることが好ましく、これによりご飯への水分移行が抑えられ、とろろ本来の食感が残存しやすくなる。 本発明で用いる食用油脂としては、食品に供される油脂であればいずれのものでも良い。このような食用油脂としては、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油等の動植物油又はこれらの精製油（サラダ油）、あるいはＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的、酵素的処理等を施して得られる油脂等が挙げられ、これらの１種または２種以上を用いると良い。 It is preferable that the garlic processed product of the present invention contains edible fats and oils, whereby moisture transfer to the rice is suppressed, and the original texture of the garlic tends to remain. As edible fats and oils used by this invention, any fats and oils provided for food may be used. Such edible oils and fats include, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and the like, or refined oils (salad oil) thereof, or Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc., and one or more of these may be used. .
本発明のとろろ加工品において、食用油脂の含有量は特に限定するものではないが、ご飯への水分移行を抑え、とろろ本来の食感を残存させやすいという観点から、とろろ加工品に対して０．２〜１０％が好ましく、０．５〜８％がより好ましい。 In the processed garlic product of the present invention, the content of edible fats and oils is not particularly limited, but from the viewpoint of suppressing the moisture transfer to rice and easily leaving the original texture of garlic, .2 to 10% is preferable, and 0.5 to 8% is more preferable.
上記原料を混合して得られる本発明のとろろ加工品は、水分含量が６５〜９０％であり、７０〜８７％が好ましく、７５〜８５％がより好ましい。とろろ加工品の水分含量は、おにぎりの具としてとろろの存在感を高める観点から、９０％以下にする必要があり、８５％以下にすると、茶碗に盛られたとろろかけご飯を想起しやすい味となるためより好ましい。また、とろろ加工品の水分含量が６５％よりも低いと、おにぎりの具としての瑞々しさが不足するため好ましくない。なお、前記水分含量は、減圧加熱乾燥法で測定した値である。減圧加熱乾燥法は、測定サンプルが分解しない温度にて減圧下で加熱することにより、減少した質量（水分含量）を測定する方法である。 The filtered product of the present invention obtained by mixing the raw materials has a moisture content of 65 to 90%, preferably 70 to 87%, and more preferably 75 to 85%. From the viewpoint of increasing the presence of the garlic as a rice ball ingredient, the processed garnished product needs to be 90% or less, and if it is 85% or less, it is easy to recall the roasted rice served in the bowl. Therefore, it is more preferable. Moreover, if the water content of the processed product is lower than 65%, the freshness of the rice balls is insufficient, which is not preferable. The water content is a value measured by a reduced pressure heating drying method. The reduced pressure heating drying method is a method of measuring a reduced mass (water content) by heating under reduced pressure at a temperature at which the measurement sample is not decomposed.
本発明のとろろ加工品の粘度は、３〜４０Ｐａ・ｓであり、５〜３０Ｐａ・ｓが好ましく、１０〜２０Ｐａ・ｓがより好ましい。とろろ加工品の粘度が上記範囲よりも低いと、おにぎりの保存中のご飯への水分移行が進み、とろろ本来の食感を残しにくいため好ましくない。また、粘度が上記範囲よりも高いと、おにぎりの具としての瑞々しさが不足するため好ましくない。 The viscosity of the filtered product of the present invention is 3 to 40 Pa · s, preferably 5 to 30 Pa · s, and more preferably 10 to 20 Pa · s. If the viscosity of the processed product is lower than the above range, moisture transfer to the rice during storage of rice balls proceeds and it is difficult to leave the original texture of the garlic. On the other hand, if the viscosity is higher than the above range, the freshness of rice balls is insufficient, which is not preferable.
粘度の測定は、ＢＨ型粘度計を用い、品温２０℃、回転数２０ｒｐｍの条件で、粘度が４Ｐａ・ｓ未満の時ローターＮｏ．３、４Ｐａ・ｓ以上１８Ｐａ・ｓ未満の時ローターＮｏ．５、１８Ｐａ・ｓ以上の時ローターＮｏ．６を使用し、測定開始後ローターが１０回転した時の示度により求めた値である。 The viscosity was measured using a BH type viscometer when the viscosity was less than 4 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 20 rpm. 3, 4 Pa · s or more and less than 18 Pa · s. When the rotor is 18 Pa · s or higher, the rotor No. 6 is a value obtained from the reading when the rotor is rotated 10 times after the start of measurement.
本発明のとろろ加工品には上述した山芋、増粘剤、デキストリン、食用油脂以外に、本発明の効果を損なわない範囲で当該食品に一般的に使用されている各種原料を適宜選択し配合させることができる。例えば、食塩、砂糖、醤油等の調味料、グリシン、卵白リゾチーム、酢酸ナトリウム等の静菌剤、アスコルビン酸、クエン酸、乳酸、酢酸等の有機酸又はその塩などが挙げられる。 In addition to the above-mentioned yam, thickener, dextrin, and edible oil and fat, the raw material processed according to the present invention appropriately selects and blends various raw materials generally used in the food within a range not impairing the effects of the present invention. be able to. Examples thereof include seasonings such as salt, sugar and soy sauce, bacteriostatic agents such as glycine, egg white lysozyme and sodium acetate, organic acids such as ascorbic acid, citric acid, lactic acid and acetic acid, and salts thereof.
本発明のおにぎりの具として用いるとろろ加工品の製造方法は、原料となる山芋を摺りおろして得たとろろに上記の各原料を撹拌しながら混合すればよい。例えば、まず長芋、大和芋、自然薯等の原料芋を水洗いした後皮剥きし、必要に応じて水晒しして適当な大きさに切断する。次いで切断された山芋をチョッパー、コロイドミル、回転おろし刃、フードカッター等の装置により摺りおろす。得られたとろろに増粘剤等の各原料を加えて均一になるまで混合し、樹脂製シートからなる袋状容器（パウチ）に充填密封して、必要に応じ熱水等による殺菌処理及び冷凍処理をする。冷凍保存は、品質保持のため好ましくは−１０℃以下で行う。 The manufacturing method of the processed garnish used as the rice ball tool of the present invention may be obtained by mixing the above-mentioned raw materials while stirring them with the garlic obtained by grinding down the raw yam. For example, first, raw koji, such as long koji, Yamato koji, and natural koji are washed with water and then peeled, and then exposed to water as necessary to cut into appropriate sizes. Next, the cut yam is slid down using a chopper, a colloid mill, a rotary grated blade, a food cutter or the like. Add raw materials such as thickeners to the obtained residue and mix until uniform, fill and seal in a bag-like container (pouch) made of a resin sheet, and sterilize and freeze with hot water if necessary Process. The frozen storage is preferably performed at −10 ° C. or lower in order to maintain the quality.
本発明のおにぎりの製造方法は、前記とろろ加工品を具として用いれば、特に限定されるものではなく、常法に従って製造すればよい。具体的には、精白米、玄米、雑穀米などを炊飯してご飯を製造し、得られたご飯で具となるとろろ加工品を包み、とろろ加工品がご飯の中心部にくるように任意の形に成形すればよい。 The method for producing the rice ball of the present invention is not particularly limited as long as the above-mentioned filtered processed product is used as a tool. Specifically, rice is produced by cooking polished rice, brown rice, milled rice, etc., and the resulting rice wraps the processed cake, so that the processed product comes to the center of the rice. What is necessary is just to shape | mold into a shape.
本発明のおにぎりにおけるとろろ加工品の含有量は、具としてとろろ加工品の味および存在感が発揮できる量であれば、特に限定されるものではないが、ご飯１００部に対して３〜２０部が好ましく、５〜１５部がより好ましい。 The content of the processed product in the rice ball of the present invention is not particularly limited as long as it is an amount capable of exhibiting the taste and presence of the processed product as a tool, but 3 to 20 parts per 100 parts of rice. Is preferable, and 5 to 15 parts is more preferable.
以下に本発明のとろろ加工品およびこれを用いたおにぎりについて、実施例に基づき詳述する。なお、本発明はこれに限定するものではない。 The thickened product of the present invention and the rice balls using the same will be described in detail below based on examples. Note that the present invention is not limited to this.
［実施例１〜１０、比較例１〜４］
山芋（長芋または大和芋）を洗浄・皮剥きし、変色等している部分を除去した後、摺りおろし機で摺りおろしてとろろを得た。次いで、このとろろを攪拌しつつ、表１の配合割合に準じて全原料を混合し、ポリアミド／ポリエチレンの積層シートからなるパウチに０．２ｋｇずつ充填密封し、６０℃の熱水中で３０分間殺菌した後、−２５℃で凍結することで、本発明のおにぎりの具となるとろろ加工品を製造した。
得られたとろろ加工品を、−１０℃の冷凍庫内で１ヵ月間保存した後、流水解凍し、とろろ加工品の水分含量と粘度を測定した（表１）。解凍したとろろ加工品１０部を、炊飯した精白米（ご飯）１００部で包み、とろろ加工品がご飯の中心部にくるように成形することで本発明のおにぎりを調製した。
[Examples 1 to 10, Comparative Examples 1 to 4]
After washing and peeling the yam (Nagato or Yamato) and removing the discolored portion, it was grated with a grated grinder. Next, all the raw materials were mixed in accordance with the blending ratios shown in Table 1 while stirring the filtrate, and 0.2 kg each was filled and sealed in a pouch made of a polyamide / polyethylene laminated sheet, and then heated in hot water at 60 ° C. for 30 minutes. After sterilization, it was frozen at −25 ° C. to produce a filtered product as a rice ball tool of the present invention.
The obtained filtered processed product was stored for 1 month in a freezer at −10 ° C., then thawed with running water, and the water content and viscosity of the filtered processed product were measured (Table 1). The rice ball of the present invention was prepared by wrapping 10 parts of the thawed processed product with 100 parts of cooked polished rice (rice) and forming the processed product in the center of the rice.
［試験例１］
実施例１〜１０、比較例１〜４で得られた本発明のおにぎりを半割にし、とろろ加工品の残り具合ととろろ加工品の瑞々しさを下記の評価基準で評価した。
[Test Example 1]
The rice balls of the present invention obtained in Examples 1 to 10 and Comparative Examples 1 to 4 were halved, and the remaining condition of the filtered product and the freshness of the filtered product were evaluated according to the following evaluation criteria.
「残り具合」の基準
Ａ：ご飯への水分移行が抑えられ、とろろ本来の食感が十分残存している
Ｂ：ご飯への水分移行がほぼ抑えられ、とろろ本来の食感が残存している
Ｃ：ご飯への水分移行がやや進んでおり、とろろ本来の食感が減少している
Ｄ：ご飯への水分移行が進んでおり、とろろ本来の食感が残っていない
Criterion A of “Remaining condition”: Moisture transfer to rice is suppressed, and the original texture of the garlic remains sufficiently B: Moisture transfer to the rice is substantially suppressed, and the original texture of the garlic remains C: Moisture transfer to rice is slightly advanced, and the original texture of garlic is reduced D: Moisture transfer to rice is proceeding, and the original texture of garlic is not left
「瑞々しさ」の基準
Ａ：非常に瑞々しい
Ｂ：瑞々しい
Ｃ：瑞々しさが低い
Ｄ：瑞々しさが感じられない
Standard A of “freshness”: very fresh B: fresh C: low freshness D: freshness is not felt
表１より、とろろ及び増粘剤を含有し、水分含量が６５〜９０％、粘度が３〜４０Ｐａ・ｓであるとろろ加工品を、具として用いることを特徴とするおにぎりは、ご飯への水分移行が抑えられ、とろろ本来の食感が残存しており、具としてのとろろ加工品も瑞々しいものであった（実施例１〜１０）。一方、とろろ加工品の水分含量が６５〜９０％の範囲でないおにぎりや、とろろ加工品の粘度が３〜４０Ｐａ・ｓの範囲でないおにぎりは、ご飯への水分移行が進んでおり、とろろ本来の食感が残っていないか、またはとろろ加工品の瑞々しさが感じられないものであった（比較例１〜４）。 From Table 1, rice balls characterized by using a garnished product containing a garlic and a thickener, having a moisture content of 65 to 90% and a viscosity of 3 to 40 Pa · s as a tool, The transition was suppressed, the original texture of the garlic remained, and the garlic processed product as a tool was fresh (Examples 1 to 10). On the other hand, rice balls whose water content is not in the range of 65-90% and processed rice cakes whose viscosity is not in the range of 3-40 Pa · s have been transferred to rice. The feeling did not remain, or the freshness of the processed product was not felt (Comparative Examples 1 to 4).
Claims (5)
水分含量が６５〜９０％、
粘度が３〜４０Ｐａ・ｓ（２０℃）であるとろろ加工品を、
具として用いることを特徴とするおにぎり。 Containing 0.3 to 10 % of dextrin , thickener , and DE30 or less dextrin ,
A moisture content of 65-90%,
When the viscosity is 3 to 40 Pa · s (20 ° C.),
Rice balls characterized by being used as a tool.
請求項１記載のおにぎり。 The rice ball of claim 1, wherein the thickener is xanthan gum and / or tamarind seed gum.
とろろ加工品に対して８〜３５％である請求項１または２に記載のおにぎり。 In the processed garlic product, the garlic solid content is
The rice ball according to claim 1 or 2, which is 8 to 35% with respect to the processed product.
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