JPH04131052A - Acidic ingredient-incorporated rice gruel contained in closed vessel - Google Patents
Acidic ingredient-incorporated rice gruel contained in closed vesselInfo
- Publication number
- JPH04131052A JPH04131052A JP2253517A JP25351790A JPH04131052A JP H04131052 A JPH04131052 A JP H04131052A JP 2253517 A JP2253517 A JP 2253517A JP 25351790 A JP25351790 A JP 25351790A JP H04131052 A JPH04131052 A JP H04131052A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- container
- ingredients
- water
- porridge
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 33
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 239000004615 ingredient Substances 0.000 claims abstract description 45
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract 3
- 235000021395 porridge Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 36
- 238000004519 manufacturing process Methods 0.000 claims description 9
- -1 organic acid salt Chemical class 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 150000007524 organic acids Chemical class 0.000 abstract 2
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 8
- 239000001509 sodium citrate Substances 0.000 description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020985 whole grains Nutrition 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は梅肉等の酸性具材を添加した密閉容器入り粥お
よびその製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a porridge packed in a closed container to which an acidic ingredient such as plum meat is added, and a method for producing the same.
従来、粥および雑炊の缶詰の製造方法として、生米と水
または調味液を缶に充填密封後加熱殺菌する方法が知ら
れている。たとえば、精白した生米と水または調味液を
缶に充填し、さらに必要に応して肉類、野菜、食用油脂
などの付加材料を補充した後缶を密封し、６５〜９５℃
で加熱した後−旦冷却し、さらに１００℃以上で加圧加
熱殺菌を行なう粥状食品缶詰の製造方法が提案されてい
る。BACKGROUND ART Conventionally, as a method for producing canned rice porridge and rice porridge, a method is known in which raw rice and water or seasoning liquid are filled into a can, sealed, and then heat sterilized. For example, fill a can with polished raw rice and water or seasoning liquid, replenish the can with additional materials such as meat, vegetables, and edible fats and oils as necessary, and then seal the can and heat it to a temperature of 65 to 95℃.
A method for producing canned porridge-like food has been proposed in which the food is heated at 100° C., then cooled, and then sterilized under pressure and heat at 100° C. or higher.
しかるに、実際に種々の具を入れた粥状食品缶詰を試作
してみると容器内容物である粥が梅粥等酸性の具材を添
加した粥の場合は、従来の方法では米の澱粉の膨潤か充
分でなく、米粒が白くなるとともに、液の粘度が充分で
なく、容器を静置させた時米か液中に浮遊せず、短時間
で沈降し、液と米か分離してしまうという問題点がある
ことが判った。この現象は特に米１部に対し水または調
味液か１０部以上のドリンクタイプの粥の場合に顕著で
ある。However, when we actually tried making canned porridge-like foods containing various ingredients, we found that when the contents of the container were porridge containing acidic ingredients, such as plum porridge, the conventional method was unable to absorb the rice starch. Due to insufficient swelling, the rice grains turn white, and the viscosity of the liquid is insufficient, so when the container is left standing, the rice does not float in the liquid and settles in a short period of time, causing the liquid and rice to separate. It turns out that there is a problem. This phenomenon is particularly noticeable in the case of drink-type porridge containing 1 part of rice to 10 parts or more of water or seasoning liquid.
本発明は、上記従来技術の問題点を解決するためになさ
れたものであって、梅肉等酸性の具材を添加した粥であ
っても、米の澱粉が充分に膨潤し、米粒の白化や液と米
の分離が生しることなく、液の粘度も充分となる密閉容
器入り酸性具材入り粥およびその製造方法を提供しよう
とするものである。The present invention has been made to solve the problems of the prior art described above, and even in porridge containing acidic ingredients such as plum meat, the rice starch is sufficiently swollen, resulting in whitening of the rice grains. To provide a porridge containing acidic ingredients packed in a closed container and a method for producing the same, in which the viscosity of the liquid is sufficient without separation of rice or liquid from rice, and a method for producing the same.
本発明者らは、実験を重ねた結果、酸性の具材を添加し
た粥の場合はそのｐＨが４．３〜５．４、好ましくは４
７〜５．０の範囲内にあるように調節すると、上記の課
題を解決した優れた製品が得られることを発見し、本発
明に到達した。As a result of repeated experiments, the present inventors have found that the pH of porridge containing acidic ingredients is 4.3 to 5.4, preferably 4.
It has been discovered that an excellent product that solves the above problems can be obtained by adjusting the value within the range of 7 to 5.0, and the present invention has been achieved based on this discovery.
すなわち、上記目的を達成する本発明の密閉容器入り酸
性具材入り粥は、容器内容物中米１部に対し水または調
味液５部〜２００部を含み、酸性の具材および必要に応
じ野菜等の具材を添加し、容器内容物のｐＨが４．３〜
５．４であることを特徴とするものである。That is, the porridge containing acidic ingredients in a sealed container of the present invention that achieves the above object contains 5 to 200 parts of water or seasoning liquid per 1 part of middle rice in the container, and contains acidic ingredients and vegetables as necessary. Add ingredients such as, and the pH of the container contents is 4.3 ~
5.4.
また本発明の密閉容器入り酸性具材入り粥の製造方法は
、容器内に米１部に対し水または調味液５部〜２００部
および酸性の具材ならびに必要に応じ野菜等の具材を添
加し、前記水または調味液中に有機酸の塩またはアルカ
リを添加することにより容器内容物のｐＨを４．３〜５
．４に調整した後密封し、加熱殺菌することを特徴とす
るものである。In addition, the method for producing porridge containing acidic ingredients in a sealed container of the present invention includes adding 5 to 200 parts of water or seasoning liquid, acidic ingredients, and ingredients such as vegetables as necessary to 1 part of rice in the container. By adding an organic acid salt or alkali to the water or seasoning liquid, the pH of the contents of the container is adjusted to 4.3 to 5.
．． 4, then sealed and heat sterilized.
本発明は、特に、日常家庭で食する粥と異り水の量が多
く飲料缶入すのドリンクとして自動販売機等で販売可能
なドリンクタイプの粥に適用して有効である。ドリンク
タイプの粥の場合、容器内容物は米１部に対し水または
調味液１０部〜２００部を含むものである。したかって
、本発明にかかる密閉容器入り酸性具材入りドリンクタ
イプ粥は容器内容物中米１部に対し水または調味液１０
部〜２００部を含み、酸性の具材および必要に応じ野菜
等の具材を添加し、容器内容物のｐＨが４．３〜５，４
であることを特徴とするものである。The present invention is particularly effective when applied to drink-type porridge that, unlike porridge eaten at home, has a large amount of water and can be sold in a vending machine as a drink in a can. In the case of drink-type porridge, the contents of the container include 1 part of rice and 10 to 200 parts of water or seasoning liquid. Therefore, the drink type porridge containing acidic ingredients in a sealed container according to the present invention contains 1 part of water or seasoning liquid for 1 part of middle rice in the container.
% to 200 parts, acidic ingredients and ingredients such as vegetables are added as necessary, and the pH of the container contents is 4.3 to 5.4.
It is characterized by:
また本発明の密閉容器入り酸性具材入すドリンクタイプ
粥の製造方法は、容器内に米１部に対し水または調味液
１０部〜２００部および酸性の具材ならびに必要に応じ
野菜等の具材を添加し、前記水または調味液中に有機酸
の塩またはアルカリを添加することにより容器内容物の
ｐｌ＋を４３〜５．４に調整した後密封し、加熱殺菌す
ることを特徴とするものである。In addition, the method for producing a drink-type porridge containing acidic ingredients in a sealed container according to the present invention includes adding 1 part of rice to 10 to 200 parts of water or a seasoning liquid, acidic ingredients, and ingredients such as vegetables if necessary. After adjusting the pl+ of the contents of the container to 43 to 5.4 by adding organic acid salt or alkali to the water or seasoning liquid, the container is sealed and heat sterilized. It is.
上記のように、本発明の重要な特徴は、容器内容物のｐ
Ｈを４．３〜５．４に調整したことである。実験の結果
、ｐＨを４．３〜５．４、好ましくは４．７〜５．０と
する時、容器内容物の米の澱粉は充分に膨潤し、米粒が
白くなることがなく、容器内容物中の液分は充分な粘度
を有し、容器を飲食する間装置しておいても米と液分が
分離することがない優れた製品が得られることが判った
。As mentioned above, an important feature of the invention is that the p
H was adjusted to 4.3 to 5.4. As a result of experiments, when the pH is set to 4.3 to 5.4, preferably 4.7 to 5.0, the rice starch in the container contents swells sufficiently, the rice grains do not turn white, and the container contents It has been found that the liquid in the product has sufficient viscosity, and an excellent product can be obtained in which the rice and liquid do not separate even if the container is left in the apparatus during eating and drinking.
容器内容物のｐＨか４．３未満であると、米の澱粉が充
分に膨潤せず、所期の効果が得られない。またｐＨが５
．４を超えると酸味が著るしく減少し、酸性具材を添加
した所期の効果が得られない。If the pH of the contents of the container is less than 4.3, the rice starch will not swell sufficiently and the desired effect will not be obtained. Also, the pH is 5
．． If it exceeds 4, the acidity will be significantly reduced and the desired effect of adding acidic ingredients will not be obtained.
容器内容物のｐｌ＋を上記範囲内に調整する方法として
は、添加する梅肉等の酸性具材の添加量を調節する方法
と、容器に注入する前の注液中にあるいは注液後の容器
内の液分中にたとえばクエン酸ナトリウム、リンゴ酸ナ
トリウム等の有機酸の塩または炭酸カリウム、炭酸ナト
リウム、リン酸２ナトリウム、苛性ソーダ等のアルカリ
を適当量添加することにより、所望のｐＨ範囲に調整す
る方法とがある。酸性具材の添加量を加減することによ
りｐＩ（を上記範囲内に調節することが可能であればこ
の方法でもよいが、酸性具材の添加量を加減することは
好適な酸味を得る点から限度があるので有機酸の塩また
はアルカリを添加する方法によりまたは酸性具材の添加
量の調節による方法と有機酸の塩またはアルカリを添加
する方法を組合せることにより所望のｐＨ値を得ること
が好ましい。There are two ways to adjust the pl+ of the contents of the container within the above range: one is to adjust the amount of acidic ingredients such as plum meat added, and the other is to adjust the amount of acidic ingredients such as plum meat added during or after pouring the liquid into the container. Adjust the pH to the desired pH range by adding an appropriate amount of an organic acid salt such as sodium citrate or sodium malate or an alkali such as potassium carbonate, sodium carbonate, disodium phosphate, or caustic soda to the liquid in the liquid. There is a way to do this. This method may be used if it is possible to adjust the pI within the above range by adjusting the amount of acidic ingredients added, but adjusting the amount of acidic ingredients added is important from the point of view of obtaining a suitable sour taste. Since there is a limit, it is possible to obtain the desired pH value by adding an organic acid salt or alkali, or by combining the method of adjusting the amount of acidic ingredients and the method of adding an organic acid salt or alkali. preferable.
本発明に使用する原料米は全粒末でもよいし砕米でもよ
い。原料米としては良質のうるち米を胚芽が残らないま
で精米したものが好適であるが、その他玄米や胚芽米を
用いることもできる。砕米を使用する場合は米粒を砕米
機にかけてたとえば約１／２程度に砕いて砕米したもの
を用いる。なお、砕米を使用する場合は、一般に全粒末
に比べて米粒どうしかくっつき難くなるという利点があ
るが、本発明のように梅肉等の酸性具材を添加すること
により容器内容物のｐＨか上記範囲の低い値にある場合
は、ｐＨがより高い場合に比べて米粒どうしがくっつき
難くなっているので、全粒末ても充分原料米として使用
することができる。The raw rice used in the present invention may be whole grain powder or broken rice. The raw material rice is preferably high-quality non-glutinous rice that has been polished until no germ remains, but brown rice or germ-free rice can also be used. When using broken rice, the rice grains are crushed into about 1/2 size using a rice crusher, for example. In addition, when using broken rice, it generally has the advantage that rice grains are less likely to stick together compared to whole grain powder, but by adding acidic ingredients such as plum meat as in the present invention, the pH of the contents of the container can be adjusted. When the pH value is low in the above range, the rice grains are less likely to stick together compared to when the pH is higher, so even the whole grain powder can be used as raw rice.
容器には原料米１部に対し水（熱水か好ましい）または
調味液（適宜の調味料に適量の水を加えたもの）５部〜
２００部を注入する。原料米コ部に対する水または調味
液の割合が２００部を超えると、粥として薄すぎてコク
がなく風味も良くない。In a container, 5 parts or more of water (preferably hot water) or seasoning liquid (add appropriate amount of water to appropriate seasoning) for 1 part of raw rice.
Inject 200 parts. If the ratio of water or seasoning liquid to the raw rice grain exceeds 200 parts, the porridge will be too thin, lack richness, and will not have good flavor.
また水または調味液の割合が５部未満ては、粥は固くな
りすぎて食感が悪くなり好ましくない。またドリンクタ
イプの粥の場合は原料米１部に対し水または調味液は１
０部〜２００部か適当てあり、水または調味液の割合か
１０部未満では、粥はドリンクタイプとしては濃くなり
すぎて食感が悪くなり好ましくない。If the proportion of water or seasoning liquid is less than 5 parts, the porridge will become too hard and the texture will be poor, which is not preferable. For drink-type porridge, add 1 part water or seasoning liquid to 1 part raw rice.
If the proportion of water or seasoning liquid is less than 10 parts, the porridge will be too thick for a drink type and the texture will be poor, which is not preferable.
粥には、必須の成分として、梅肉、ピックルス等の酸性
具材を適宜量添加する。また粥には、必要に応じ、魚肉
、鳥肉、野菜等の具を容器に適宜添加してもよい。Appropriate amounts of acidic ingredients such as plum meat and pickles are added to the porridge as essential ingredients. In addition, to the porridge, ingredients such as fish, poultry, and vegetables may be added to the container as needed.
容器としては金属缶のほか、ガラスびん、プラスチック
製のカップや袋、あるいはアルミ箔とプラスチックフィ
ルムからなる複合のフィルム製の袋等１００℃以上の加
熱に耐えられるものであれば材料や形状を問わない。In addition to metal cans, containers can be made of any material or shape, such as glass bottles, plastic cups or bags, or composite film bags made of aluminum foil and plastic film, as long as they can withstand heating of over 100℃. do not have.
本発明にかかる粥を製造するには、米を水洗し、１５分
〜６０分水漬けし、次いで１０〜３０分水切りした後容
器に充填する。また容器に所望の酸性具材およびその他
の具材を添加する。次に水（好ましくは熱水）または調
味液を注液した後密封し、１１５〜１２１℃で３０〜４
５分間加熱殺菌を行う。加熱殺菌工程中引続き、または
間欠的に、または加熱殺菌工程の最初または最後の所定
時間にわたり容器を回転速度１〜３０ ｒｐｍで回転さ
せる。加熱殺菌工程の全期間にわたり容器を回転した場
合は液汁か粘稠度を増し、米が全体に分散して沈み難く
なるので飲み易くなる長所があるので好ましいが、加熱
殺菌工程中間欠的に、または最初または最後の所定時間
中回転してもそれなりの効果がある。容器の加熱殺菌お
よび回転は公知の熱水式回転殺菌機たとえば特公昭４９
２８６２６号公報記載の回転殺菌機を用いて行うことが
できる。To produce the porridge according to the invention, rice is washed, soaked in water for 15 to 60 minutes, and then drained for 10 to 30 minutes before filling into containers. Additionally, desired acidic ingredients and other ingredients are added to the container. Next, water (preferably hot water) or seasoning solution is injected and sealed, heated to 115 to 121℃ for 30 to 40 minutes.
Heat sterilize for 5 minutes. The container is rotated at a rotation speed of 1 to 30 rpm continuously or intermittently during the heat sterilization process, or for a predetermined period of time at the beginning or end of the heat sterilization process. If the container is rotated throughout the heat sterilization process, the liquid will become more viscous and the rice will be dispersed throughout, making it less likely to sink, making it easier to drink, which is preferable. Alternatively, rotating during the first or last predetermined time period has a certain effect. Heat sterilization and rotation of the container can be carried out using a known hot water rotary sterilizer, for example,
This can be carried out using a rotary sterilizer described in Japanese Patent No. 28626.
実施例１
２００部容缶に洗米した米を生米として１０ｇと乾燥梅
肉］ｇを入れる、それに調味料、クエン酸ナトリウム０
．１１％及び食塩０．４％を入れた調味液を１８０ｇ熱
間充填する。それを巻締したのち１２１℃の温度で３０
分間、４ｒｐｍで缶を回転させながら加熱殺菌すること
によりドリンクタイプ粥を製造する。Example 1 In a 200-part can, add 10 g of washed raw rice and 1 g of dried plum meat, seasoning, and 0 sodium citrate.
．． Hot-fill 180g of seasoning liquid containing 11% and 0.4% salt. After seaming it, it was heated to 30℃ at a temperature of 121℃.
A drink-type porridge is produced by heating and sterilizing the can while rotating at 4 rpm for a minute.
実施例２
２００部容缶に洗米した米を生米として１０ｇと乾燥梅
肉１．２ｇを入れる、それに調味料、クエン酸ナトリウ
ム０．１３％及び食塩０．４％を入れた調味液を１８０
ｇ熱間充填する。それを巻締したのち１２１℃の温度で
３０分間、４ｒｐｍで缶を回転させながら加熱殺菌する
ことによりドリンクタイプ粥を製造する。Example 2 Put 10 g of washed raw rice and 1.2 g of dried plum meat into a 200-part can, and add seasoning liquid containing 0.13% sodium citrate and 0.4% salt to 180 g.
gHot filling. After the can is sealed, it is heat sterilized at a temperature of 121° C. for 30 minutes while rotating the can at 4 rpm to produce a drink type porridge.
実施例３
クエン酸ナトリウム添加量を００１％とした以外は実施
例］と同一方法によりドリンクタイプ粥を製造する。Example 3 A drink-type porridge is produced by the same method as in Example except that the amount of sodium citrate added is 0.01%.
実施例４
クエン酸ナトリウム添加量を０．１７％とした以外は実
施例１と同一方法によりドリンクタイプ粥を製造する。Example 4 A drink-type porridge is produced in the same manner as in Example 1, except that the amount of sodium citrate added is 0.17%.
実施例５
クエン酸ナトリウム添加量を０２１％とした以外は実施
例１と同一方法によりドリンクタイプ粥を製造する。Example 5 A drink-type porridge is produced by the same method as in Example 1, except that the amount of sodium citrate added is 0.21%.
比較例１
２００ｇ容缶に洗米した米を生米として］、 Ｏｇと乾
燥梅肉］、Ｏｇ入れる、それに調味料、及び食塩（０，
４％）を入れた調味液を１８０ｇ熱間充填する。それを
巻締したのち１２１℃の温度で３０分間、４ｒｐｍて缶
を回転させなから加熱殺菌することによりドリンクタイ
プ粥を製造する。Comparative Example 1 Put washed rice in a 200g can as uncooked rice], Og and dried plum meat], Og, seasoning, and salt (0,
Hot fill 180g of seasoning liquid containing 4%). After the can is sealed, the can is rotated at 4 rpm for 30 minutes at a temperature of 121° C., and then heated and sterilized to produce a drink-type porridge.
比較例２
２００ｇ容缶に洗米した米を生米として１０ ｇと乾燥
梅肉１．２ｇ入れる、それに調味料、及び食塩（０，４
％）を入れた調味液を１８０ｇ熱間充填する。それを巻
締したのち１２１℃の温度で３０分間、４ｒｐｍて缶を
回転させなから加熱殺菌することによりドリンクタイプ
粥を製造する。Comparative Example 2 Put 10 g of washed rice as raw rice and 1.2 g of dried plum meat into a 200 g can, seasoning, and salt (0.4 g).
%) hot filling. After the can is sealed, the can is rotated at 4 rpm for 30 minutes at a temperature of 121° C., and then heated and sterilized to produce a drink-type porridge.
比較例３
クエン酸ナトリウム添加量を０．２３％とした以外は実
施例１と同一方法によりドリンクタイプ粥を製造する。Comparative Example 3 A drink-type porridge is produced in the same manner as in Example 1, except that the amount of sodium citrate added is 0.23%.
これら実施例１〜５および比較例１〜３のドリンクタイ
プ粥をパネル２０人で食味評価した結果を次表に示す。The taste of the drink-type porridges of Examples 1 to 5 and Comparative Examples 1 to 3 was evaluated by a panel of 20 people, and the results are shown in the following table.
表において、米の状態については米の澱粉の膨潤が充分
で米粒か白くならない状態を「良好」とした。米の沈降
伏態については容器を静置した時米が３分以上沈降しな
い状態を「適当」に、１〜３分間沈降しない状態を「や
や速い」に、１分以内に沈降する状態を「速い」とした
。In the table, regarding the condition of rice, a condition in which the starch in the rice was sufficiently swollen and the rice grains did not turn white was defined as "good." Regarding the settling behavior of rice, "fair" means that the rice does not settle for more than 3 minutes when the container is left still, "slightly fast" means that the rice does not settle for 1 to 3 minutes, and "slightly fast" means that the rice settles within 1 minute. "It's fast."
表から明らかなように、ｐＨを４．３０〜５，４０に調
整すると、米の状態、米の沈降伏態、液の粘度、味のい
ずれも良好であり、特にｐＨ４，７４〜５，００では優
れた製品が生産されることが判る。As is clear from the table, when the pH is adjusted to 4.30 to 5,40, the condition of the rice, the settling state of the rice, the viscosity of the liquid, and the taste are all good. It can be seen that excellent products are produced.
Claims (4)
２００部を含み、酸性の具材および必要に応じ野菜等の
具材を添加し、容器内容物のｐＨが４．３〜５．４であ
ることを特徴とする密閉容器入り酸性具材入り粥。(1) Container contents: 5 parts water or seasoning liquid for 1 part Central Rice
200 parts of porridge containing acidic ingredients in a closed container, characterized in that acidic ingredients and ingredients such as vegetables are added as necessary, and the pH of the contents of the container is 4.3 to 5.4. .
０部および酸性の具材ならびに必要に応じ野菜等の具材
を添加し、前記水または調味液中に有機酸の塩またはア
ルカリを添加することにより容器内容物のｐＨを４．３
〜５．４に調整した後密封し、加熱殺菌することを特徴
とする密閉容器入り酸性具材入り粥の製造方法。(2) 5 to 20 parts of water or seasoning liquid per 1 part of rice in a container
By adding 0 parts and acidic ingredients and ingredients such as vegetables as necessary, and adding an organic acid salt or alkali to the water or seasoning liquid, the pH of the contents of the container is adjusted to 4.3.
A method for producing porridge containing acidic ingredients in a sealed container, which comprises adjusting the porridge to 5.4 and then sealing and sterilizing by heating.
〜２００部を含み、酸性の具材および必要に応じ野菜等
の具材を添加し、容器内容物のｐＨが４．３〜５．４で
あることを特徴とする密閉容器入り酸性具材入りドリン
クタイプ粥。(3) Container contents Contains 10 to 200 parts of water or seasoning liquid for 1 part of middle rice, and adds acidic ingredients and ingredients such as vegetables as necessary, so that the pH of the container contents is 4.3 A drink-type porridge containing acidic ingredients in a sealed container, characterized by having a temperature of ~5.4.
００部および酸性の具材ならびに必要に応じ野菜等の具
材を添加し、前記水または調味液中に有機酸の塩または
アルカリを添加することにより容器内容物のｐＨを４．
３〜５．４に調整した後密封し、加熱殺菌することを特
徴とする密閉容器入り酸性具材入りドリンクタイプ粥の
製造方法。(4) 1 part rice to 10 to 2 parts water or seasoning liquid in a container
00 parts and acidic ingredients and ingredients such as vegetables if necessary, and add an organic acid salt or alkali to the water or seasoning liquid to adjust the pH of the contents of the container to 4.00 parts.
A method for producing a drink-type porridge containing acidic ingredients in a sealed container, which comprises adjusting the temperature to 3 to 5.4, then sealing and sterilizing by heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253517A JPH04131052A (en) | 1990-09-21 | 1990-09-21 | Acidic ingredient-incorporated rice gruel contained in closed vessel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253517A JPH04131052A (en) | 1990-09-21 | 1990-09-21 | Acidic ingredient-incorporated rice gruel contained in closed vessel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04131052A true JPH04131052A (en) | 1992-05-01 |
Family
ID=17252472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2253517A Pending JPH04131052A (en) | 1990-09-21 | 1990-09-21 | Acidic ingredient-incorporated rice gruel contained in closed vessel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04131052A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007006884A (en) * | 2005-06-02 | 2007-01-18 | Toyo Seikan Kaisha Ltd | Plain rice gruel received in microwavable container |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57155958A (en) * | 1981-03-23 | 1982-09-27 | Shimizu Shokuhin Kk | Production of canned rice gruel |
| JPS5955154A (en) * | 1982-09-21 | 1984-03-30 | Tottori Kanzume Kk | Preparation of canned rice gruel drink |
| JPS63157945A (en) * | 1986-12-19 | 1988-06-30 | Kibun Kk | Preparation of packed rice-gruel |
-
1990
- 1990-09-21 JP JP2253517A patent/JPH04131052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57155958A (en) * | 1981-03-23 | 1982-09-27 | Shimizu Shokuhin Kk | Production of canned rice gruel |
| JPS5955154A (en) * | 1982-09-21 | 1984-03-30 | Tottori Kanzume Kk | Preparation of canned rice gruel drink |
| JPS63157945A (en) * | 1986-12-19 | 1988-06-30 | Kibun Kk | Preparation of packed rice-gruel |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007006884A (en) * | 2005-06-02 | 2007-01-18 | Toyo Seikan Kaisha Ltd | Plain rice gruel received in microwavable container |
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