JPH08294365A - Production of block-like instant solid dry food - Google Patents
Production of block-like instant solid dry foodInfo
- Publication number
- JPH08294365A JPH08294365A JP7127308A JP12730895A JPH08294365A JP H08294365 A JPH08294365 A JP H08294365A JP 7127308 A JP7127308 A JP 7127308A JP 12730895 A JP12730895 A JP 12730895A JP H08294365 A JPH08294365 A JP H08294365A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- porridge
- block
- water
- enzyme
- 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.)
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- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、喫食時に熱湯を加える
ことにより、粥、雑炊、おじやまたはライススープとす
ることのできるブロック状インスタント固形乾燥食品を
製造する方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a block-shaped instant solid dry food which can be made into porridge, porridge, uncle or rice soup by adding hot water at the time of eating.
【０００２】[0002]
【従来の技術】粥や、それに調味料、具材などを加えた
雑炊またはおじやは、周知の通り古くから消化性の良い
食品として常食されてきた。近年、食生活の変遷により
調理の簡単なインスタント食品が広く愛用されるように
なってきたため、それに対応すべく粥、雑炊、おじやな
どについても、米原料から凍結乾燥品を製造し、それに
熱湯を注ぐだけで喫食できるようにする工夫がなされて
いる。2. Description of the Related Art Porridge, rice cooked with seasonings, ingredients and the like have been eaten as foods with good digestibility since ancient times, as is well known. In recent years, due to the changes in eating habits, instant foods that are easy to cook have been widely used, so in order to respond to this, we also manufacture freeze-dried products from rice raw materials for porridge, porridge, uncle and so on, and add hot water to it. It is devised so that you can eat just by pouring.
【０００３】たとえば、特開昭５６−７５０７６号公報
には、米を弱火で炒って水分量を減らした後、直ちに沸
騰水中に投入し、粒ごとにほぐしてから水切りし、適宜
通風乾燥した後、真空凍結乾燥するインスタント粥の製
造方法が示されている。For example, in Japanese Unexamined Patent Publication No. 56-75076, rice is roasted on a low heat to reduce the water content, then immediately put in boiling water, loosened into grains, drained, and appropriately dried by ventilation. , A method for producing instant porridge by vacuum freeze-drying is shown.
【０００４】特開昭６２−２１５３５２号公報には、乾
燥アルファ米を水または温水に浸漬し、煮熟した後、凍
結乾燥して、即席粥を製造することが示されている。Japanese Unexamined Patent Publication (Kokai) No. 62-215352 discloses that dried alpha rice is immersed in water or warm water, boiled and then freeze-dried to produce instant porridge.
【０００５】特開平１−８６８４８号公報および特開平
１−８６８４９号公報には、精米を水洗いしてから水温
１０〜１５℃の水槽に入れて吸水させ、ついで蒸し器に
投入して蒸気で加熱しながら凝縮水を滴下させずかつ焦
げないようにして蒸煮し、これに食塩水にデンプンを混
合した溶液（または動植物のエキスに食塩やみりんを添
加した調味液）を打水し、さらに加熱した後に戻り変成
させてから包装容器に移し、真空凍結乾燥する即席乾燥
粥の製造法が示されている。In Japanese Patent Laid-Open Nos. 1-86848 and 1-86849, washed rice is washed with water and then placed in a water tank having a water temperature of 10 to 15 ° C to absorb water, and then placed in a steamer and heated with steam. While steaming without condensing water without dropping and burning, sprinkle a solution of starch mixed with saline solution (or seasoning solution of salt and mirin added to plant and animal extract) on it, and after heating it A method for producing an instant dried porridge is shown, in which the porridge is modified back, transferred to a packaging container, and freeze-dried under vacuum.
【０００６】さらに特開平６−３０３９２７号公報に
は、精米または玄米にプロテアーゼを添加混合し、さら
にこれらの米原料の１〜５倍の水を加えて４０〜５０℃
に保持し、ついで米原料に対し４〜１０倍の水を加えて
加熱沸騰させ、一旦加熱温度を９０〜９８℃に落とし煮
熟した後、真空凍結乾燥するようにした乾燥即席粥の製
造方法が示されている。この場合、真空凍結乾燥品を５
〜１０mm粒径の大きさに調整することが好ましいとして
いる。Furthermore, in Japanese Patent Laid-Open No. 6-303927, a protease is added to and mixed with polished rice or brown rice, and 1 to 5 times the water of these rice raw materials is added to the mixture to 40 to 50 ° C.
And then boiled by adding 4 to 10 times the amount of water to the rice raw material, once lowering the heating temperature to 90 to 98 ° C. and simmering, and then vacuum freeze-drying the method for producing a dried instant porridge. It is shown. In this case, vacuum freeze-dried product
It is said that it is preferable to adjust the particle size to 10 mm.
【０００７】[0007]
【発明が解決しようとする課題】しかしながら、上に述
べたような凍結乾燥品からなるインスタント粥製品は、
喫食時に熱湯を加えて粥状に復元させようとしても、吸
水性が悪く米粒の芯部まで熱湯が浸透しがたいため、均
一な粥状にすることが容易ではなかった。この性質を改
善するには凍結乾燥時の粥の固形分濃度を極端に低く設
定する必要があるが、そのようにすると凍結乾燥時の蒸
発水分が多くなるため、必然的に乾燥コストが高くなら
ざるをえなかった。However, the instant porridge product consisting of the freeze-dried product as described above is
Even if hot water was added to restore the porridge during eating, it was not easy to make a uniform porridge because the water absorption was poor and the hot water did not easily penetrate to the core of the rice grain. In order to improve this property, it is necessary to set the solid content concentration of the porridge during freeze-drying to an extremely low level, but this increases the amount of water vaporized during freeze-drying, so if the drying cost is inevitably high. I had no choice.
【０００８】これに対し、上記において最後に引用した
特開平６−３０３９２７号公報の方法は、プロテアーゼ
を使用して前処理を行うことにより、煮熟中の撹拌回数
を低減することができ、従って米粒が崩れたり糊化する
ことを防止しているが、熱湯を注いだときの粥状への復
元性はまだ充分ではないという限界がある。そのためこ
の公報の方法においては、乾燥粥の粒径を５〜１０mmに
調整して復元に要する時間を短縮するようにしている
が、このことはブロック状のインスタント固形乾燥食品
とすることが困難であることを意味しており、商品価値
の点および取り扱いの便利さの点でマイナスとなってい
る。On the other hand, in the method of Japanese Unexamined Patent Publication No. 6-303927, which is cited at the end of the above, by performing pretreatment with protease, the number of times of stirring during ripening can be reduced, and therefore, Although it prevents the rice grains from collapsing or gelatinizing, there is a limit that the rice rice is not sufficiently restored to the porridge when it is poured into boiling water. Therefore, in the method of this publication, the particle size of the dried porridge is adjusted to 5 to 10 mm to shorten the time required for restoration, but this is difficult to make into a block-shaped instant solid dry food. It means that there is a negative value in terms of product value and handling convenience.
【０００９】本発明は、このような背景下において、そ
の製造に際し固形分を高濃度にすることができるので凍
結乾燥コストを大巾に低減させることができ、またブロ
ック状の固形体でありながら粥状への復元性が良好で米
粒の芯まで水分を浸透させることができ、しかもブロッ
ク状であるので商品価値が高くかつ取り扱いが便利であ
るブロック状インスタント固形乾燥食品を製造する方法
を提供することを目的とするものである。Under the above circumstances, the present invention can greatly reduce the freeze-drying cost because the solid content can be made to be a high concentration at the time of its production, and it is a block-shaped solid body. Provided is a method for producing a block-shaped instant solid dry food which has good resilience to porridge, allows water to penetrate to the core of rice grains, and has a high commercial value because it is block-shaped and convenient to handle. That is the purpose.
【００１０】[0010]
【課題を解決するための手段】本発明のブロック状イン
スタント固形乾燥食品の製造法は、水洗いした米粒を、
米粒の細胞組織の分解を促す１種または２種以上の植物
細胞組織崩壊酵素を溶解した浸漬水中で該酵素が失活し
ない温度条件下に酵素処理を行い、ついで粥状に炊飯
し、さらにその炊飯物を１食毎に区切りのあるトレイに
充填した状態で、予備凍結後、凍結乾燥することを特徴
とするものである。Means for Solving the Problems A method for producing a block-shaped instant solid dry food according to the present invention is to prepare rice grains washed with water,
Enzyme treatment is carried out in immersion water in which one or more plant cell disintegrating enzymes that promote the decomposition of cell tissues of rice grains are dissolved, and then the rice is cooked like porridge, It is characterized by preliminarily freezing and then freeze-drying the cooked rice filled in a tray having a space for each meal.
【００１１】以下本発明を詳細に説明する。The present invention will be described in detail below.
【００１２】原料米としては、国産米、外国米のジャポ
ニカ種、インディカ種に関係なく、これらの粳（うる
ち）米が好適である。糯（もち）米を使用することもで
きるが、糯米はアミロペクチンが主成分で粘性が強いの
で、それ単独で使用するよりも粳米と併用して製品の老
化性を改善するのに役立てた方が得策である。使用する
米粒は、喫食したときの消化率の良い白米を用いるのが
通常であるが、場合によっては半つき米や玄米を用いる
こともある。これらの原料米のほかに、大麦、燕麦、ラ
イ麦、トウモロコシ、アワ、ヒエ、きび、ソバ、こうり
ゃんなどの雑穀を混合して炊飯に供することもできる。[0012] As the raw material rice, regardless of domestic rice, foreign rice Japonica or Indica, these non-glutinous rice are suitable. Although it is possible to use glutinous rice, since glutinous rice has amylopectin as a main component and is highly viscous, it is better to use glutinous rice in combination with glutinous rice to improve the aging property of the product than to use it alone. It is a good idea. As the rice grains to be used, it is usual to use white rice which has a good digestibility when eaten, but in some cases half-polished rice or brown rice may also be used. In addition to these raw rice, millet grains such as barley, oat, rye, corn, millet, millet, acne, buckwheat, and korian can be mixed and used for cooking rice.
【００１３】本発明においては、まず水洗いした米粒
を、米粒の細胞壁等の細胞組織の分解を促す植物細胞組
織崩壊酵素を溶解した浸漬水中で該酵素が失活しない温
度条件下に酵素処理を行う。In the present invention, the rice grains that have been washed with water are first subjected to an enzyme treatment in immersion water in which a plant cell disintegrating enzyme that promotes the decomposition of cell tissues such as cell walls of the rice grains is dissolved under a temperature condition that does not inactivate the enzyme. .
【００１４】ここで植物細胞組織崩壊酵素としては、セ
ルラーゼ、ヘミセルラーゼ（マンナーゼ、キシラナーゼ
等）またはペクチナーゼが好適に用いられ、これらを２
種以上併用することも好ましい。これらの酵素は、米粒
をα化しない状態でも米粒組織を分解することができ
る。これらの酵素のうちには、中性付近でも細胞組織構
成成分と反応して米粒の物性を変化させるものもある。
なおこれらの植物細胞組織崩壊酵素と共に、本発明の趣
旨を損なわない限りにおいて、細胞組織やその成分の分
解に関与する他の酵素（たとえばプロテアーゼやアミラ
ーゼ）を併用しても差し支えない。Here, as the plant cell tissue-disintegrating enzyme, cellulase, hemicellulase (mannase, xylanase, etc.) or pectinase is preferably used.
It is also preferable to use one or more kinds in combination. These enzymes can decompose the rice grain structure even in a state where the rice grains are not gelatinized. Some of these enzymes change the physical properties of rice grains by reacting with cell tissue constituents even near neutrality.
In addition to these plant cell tissue-disintegrating enzymes, other enzymes (for example, protease and amylase) involved in the decomposition of cell tissues and the components thereof may be used in combination as long as the gist of the present invention is not impaired.
【００１５】水浸漬工程で、より効果を上げるには、水
温を酵素反応の至適温度付近（室温ないし６５℃程度）
で行うのが最も効果的である。In order to further enhance the effect in the water immersion step, the water temperature should be around the optimum temperature of the enzyme reaction (room temperature to 65 ° C.).
Is most effective in
【００１６】そして本発明においては、上記の酵素処理
後、粥状に炊飯する。この炊飯時にも、上述の酵素反応
は温度が上昇しても酵素の失活しない範囲内では進行す
るので、一定の品質の製品を得るためには、炊飯時間に
差を生じないよう注意することが重要である。In the present invention, after the above enzyme treatment, rice is cooked in a porridge. Even during this rice cooking, the above-mentioned enzyme reaction will proceed within the range where the enzyme is not deactivated even if the temperature rises, so be careful not to make a difference in the rice cooking time in order to obtain a product of constant quality. is important.
【００１７】この炊飯物には、必要に応じまたは目的に
応じ、調味料、香辛料、具材、その他の機能性添加剤な
どの添加物を混入することができる。調味料としては、
しょうゆ、砂糖、ソルビトール、オリゴ糖、みりん、酒
類、食塩、化学調味料、各種エキスなどが例示できる。
具材としては、鮭、かに、たらこ、いくら、あさり等の
魚介類、豚肉、鶏肉等の獣鳥肉類、ホーレン草、葱、玉
葱、モロヘイア、キャベツ、モヤシ、白菜、ニンジン等
の野菜類、椎茸、松茸等の茸類、海苔、ワカメ等の海藻
類、エンドウマメ、トウモロコシ、小豆等の種実類、
茶、七草、梅干し、さつまいも、鶏卵などが例示でき
る。機能性添加剤としては、乳酸カルシウム、牛骨カル
シウム、ＤＨＡ（ドコサヘキサエン酸）、ＥＰＡ（エイ
コサペンタエン酸）、ビタミン類などが例示できる。Additives such as seasonings, spices, ingredients, and other functional additives can be mixed into the cooked rice, if necessary or desired. As seasoning,
Examples include soy sauce, sugar, sorbitol, oligosaccharides, mirin, alcoholic beverages, salt, chemical seasonings and various extracts.
As ingredients, salmon, crab, cod roe, salmon roe, seafood such as clams, poultry, poultry such as chicken, spinach, green onions, onions, moloheia, cabbage, sprouts, Chinese cabbage, vegetables such as carrots, Mushrooms such as shiitake mushrooms, matsutake mushrooms, seaweeds such as seaweed and wakame, seeds and nuts such as peas, corn and red beans,
Examples thereof include tea, seven herbs, dried plums, sweet potatoes and chicken eggs. Examples of the functional additive include calcium lactate, beef bone calcium, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), vitamins and the like.
【００１８】なお、炊飯後に酵素処理する方法も考えら
れるが、煩雑な工程が必要となるので採用できない。す
なわち、炊飯後の高温度の粥状物を酵素反応可能な温度
まで低下させ、反応後、酵素失活のため再び温度を上昇
させなければならない。この再加熱によって粥状の物性
がさらに変わるので、実用上製造が困難である。これに
対し、上記のように酵素処理を炊飯前の水浸漬工程で行
うときは、一定の条件下で反応させることが可能である
し、次の炊飯工程で自動的に酵素を完全に失活させるこ
とができる。A method of treating the enzyme after cooking rice is also conceivable, but cannot be adopted because it requires complicated steps. That is, it is necessary to lower the temperature of the porridge at high temperature after cooking rice to a temperature at which the enzyme reaction is possible, and after the reaction, raise the temperature again for enzyme deactivation. This reheating further changes the porridge-like physical properties, which makes it practically difficult to manufacture. On the other hand, when the enzyme treatment is performed in the water immersion step before cooking as described above, it is possible to react under certain conditions, and the enzyme is completely deactivated automatically in the next cooking step. Can be made.
【００１９】上記で得た炊飯物や添加物入り炊飯物は、
１食毎に区切りのあるトレイに充填され、その状態で、
予備凍結後、凍結乾燥に供される。The cooked rice and the cooked rice with additives obtained above are
Each tray is filled in a separate tray, and in that state,
After preliminary freezing, it is subjected to freeze-drying.
【００２０】炊飯物を充填する容器としては、アルミニ
ウムやステンレス鋼などの金属製の容器、ポリエチレ
ン、ポリプロピレン等のプラスチックス製の容器が好適
に用いられる。容器はたとえば５〜３０mm程度の深さと
し、正方形、長方形などの区切りを設ける。As a container for filling the cooked rice, a container made of metal such as aluminum or stainless steel, or a container made of plastics such as polyethylene or polypropylene is preferably used. The container has a depth of, for example, about 5 to 30 mm and is provided with a partition such as a square or a rectangle.
【００２１】凍結乾燥にあたっては、乾燥コストを押さ
えるため、できるだけ米濃度が高く水分の少ない状態で
炊飯した粥を乾燥原料とすることが望ましい。本発明に
おいては、植物細胞組織崩壊酵素を利用して酵素反応を
行っているので、米濃度をたとえば１２％以上、さらに
は１５％以上にして乾燥して製品を製造しても、良好な
熱湯復元性が得られる。In freeze-drying, it is desirable to use rice porridge cooked in a state of high rice concentration and low water content as a dry raw material in order to reduce the drying cost. In the present invention, since the enzymatic reaction is carried out using the plant cell tissue-disintegrating enzyme, good boiling water can be obtained even when the product is produced by drying with a rice concentration of, for example, 12% or more, further 15% or more. Restoration is obtained.
【００２２】凍結乾燥に際しては、まず−２０℃〜−４
０℃程度の温度で予備凍結し、ついで凍結乾燥する方法
が採用される。凍結乾燥は、絶えず水分の昇華が行われ
るように高真空下（たとえば１Torr以下、殊に 0.7Torr
以下）で実施する。In freeze-drying, first, -20 ° C to -4
A method of pre-freezing at a temperature of about 0 ° C. and then freeze-drying is adopted. Freeze-drying is performed under high vacuum (for example, 1 Torr or less, especially 0.7 Torr) so that water is constantly sublimated.
Below).
【００２３】これにより、目的とするブロック状インス
タント固形乾燥食品が得られる。得られたブロック状の
固形乾燥食品は、通常は吸湿性のないラミネートフィル
ムなどの包材で１食ずつ密閉包装して製品化される。こ
の場合、先に述べた調味料、香辛料、具材、機能性添加
剤などを目的に応じて別添し、必要な単位に包装して製
品とすることもできる。As a result, the desired block-shaped instant solid dry food can be obtained. The obtained block-shaped solid dry food is usually commercialized by hermetically packaging one meal at a time with a packaging material such as a laminate film having no hygroscopicity. In this case, the above-mentioned seasonings, spices, ingredients, functional additives and the like can be separately added according to the purpose, and can be packaged in necessary units to obtain a product.
【００２４】上述のようにして製造したブロック状の固
形乾燥食品に熱湯を注げば、直ちに粥、雑炊、おじやま
たはライススープが得られる。すなわち、熱湯復元時の
米と水の比率を変えることにより、全粥（米２０％）、
七分粥（米１４％）、五分粥（米１２％）などとするこ
とができる。食塩を加え、さらに茶や七草、小豆、梅干
し、さつまいも等を添加して凍結乾燥製品とすれば、熱
湯や熱いお茶を注ぐことにより粥、茶粥、七草粥、小豆
粥、梅粥、芋粥などとすることができる。野菜、魚介類
を混ぜ、味付けをして凍結乾燥製品とすれば、熱湯を注
ぐことにより雑炊またはおじやとすることができる。１
食当りの米の量を少なくし、具材や調味料を選ぶように
すれば、熱湯を注ぐことによりライス・スープとするこ
とができる。By pouring hot water into the block-shaped solid dry food produced as described above, porridge, porridge, uncle or rice soup can be immediately obtained. That is, by changing the ratio of rice and water when hot water is restored, whole porridge (rice 20%),
Seven minutes porridge (14% rice), five minutes porridge (12% rice), etc. can be used. Add salt, and then add tea, seven herbs, red beans, umeboshi, sweet potatoes, etc. to make a freeze-dried product.By pouring hot water or hot tea, porridge, tea porridge, seven herbs porridge, red bean porridge, plum porridge, potato porridge can do. If vegetables and seafood are mixed and seasoned to make a freeze-dried product, it can be cooked as rice or uncle by pouring hot water. 1
If you reduce the amount of rice per meal and choose ingredients and seasonings, you can make rice soup by pouring boiling water.
【００２５】[0025]
【作用】一般に米濃度を高くして凍結乾燥すると熱湯復
元性が悪くなり、均一な粥状にならず、また米粒の芯が
残るなどの問題が生じるが、本発明においては植物細胞
組織崩壊を利用して酵素反応を行っているので、米濃度
をたとえば１２％以上、さらには１５％以上にして凍結
乾燥に供して製品を製造しても、製品形態がブロック状
の固形体でありながら熱湯による粥状への復元性が良好
で、米粒の芯まで水分を浸透させることができる。この
ように凍結乾燥に際し固形分を高濃度にすることができ
ることは、凍結乾燥コストの大巾削減の点で工業的に極
めて有利である。しかも製品形態がブロック状であるの
で、商品価値が高くかつ取り扱いも便利である。[Function] Generally, when the rice concentration is increased and freeze-dried, the hot water restoration property is deteriorated, a uniform porridge is not formed, and the rice grain core remains. However, in the present invention, plant cell tissue disintegration is caused. Since the enzyme reaction is carried out by utilizing it, even if the product is produced by freeze-drying it with a rice concentration of 12% or more, further 15% or more, the product form is a block-shaped solid body It has good resilience to porridge and can penetrate water to the core of rice grain. As described above, it is industrially extremely advantageous that the solid content can be made to be a high concentration during the freeze-drying in view of a significant reduction in the freeze-drying cost. Moreover, since the product form is block-shaped, it has high commercial value and is easy to handle.
【００２６】[0026]
【実施例】次に実施例をあげて本発明をさらに説明す
る。EXAMPLES The present invention will be further described with reference to examples.
【００２７】実施例１ タイ米（インディカ種、粳米）３kgを３回水洗後、１８
kgの水に浸漬し、６０℃まで加熱させた。これにセルラ
ーゼ（阪急バイオインダストリー株式会社製「セルロシ
ンＡＣ４０」）を５ｇ添加溶解し、上記の温度に保温し
た状態で３０分間反応させた。反応終了後、加熱し、沸
騰後１５分間炊飯することにより、粘性のある白粥１８
kgを得た。Example 1 3 kg of Thai rice (Indica variety, glutinous rice) was washed 3 times with water, and then 18
It was immersed in kg water and heated to 60 ° C. 5 g of cellulase ("Cellulosin AC40" manufactured by Hankyu Bio Industry Co., Ltd.) was added and dissolved therein, and the mixture was reacted for 30 minutes while being kept at the above temperature. After completion of the reaction, heat the mixture, and boil it for 15 minutes to cook the rice.
kg gained.
【００２８】この白粥に食塩２００ｇを加え、混合溶解
してから、この混合物を１食１００ml容に区切りのある
プラスチックス製のトレイに充填し、−２５℃で２時間
以上予備凍結後、 0.5Torr以下で凍結乾燥した。To this white porridge, 200 g of salt was added, mixed and dissolved, and then the mixture was filled in a tray made of plastics having 100 ml volume per serving, pre-frozen at -25 ° C. for 2 hours or more, and then 0.5 Torr. Lyophilized below.
【００２９】凍結乾燥したブロック状の製品は、１食当
り約１６ｇ（大きさは６０mm×６０mm×１６mm）で、こ
れに熱湯１６０mlを注いでスプーンで緩く撹拌し、復元
させたところ、１分間後には容器内で均一に分散し、米
粒の芯まで水分が浸透した粘性のある風味豊かな白粥が
得られた。The freeze-dried block-shaped product weighs about 16 g per serving (size is 60 mm × 60 mm × 16 mm), and 160 ml of hot water is poured into it and gently stirred with a spoon to restore it, and after 1 minute, Was uniformly dispersed in the container, and a viscous and flavorful white porridge was obtained in which water penetrated to the core of the rice grain.
【００３０】実施例２ 国産米（コシヒカリ、粳米）３kgを水洗後、１９kgの水
に浸漬し、５５℃まで撹拌しながら加熱し、これにセル
ラーゼおよびマンナーゼを含む酵素（阪急バイオインダ
ストリー株式会社製「セルロシンＡＣ４０」および「セ
ルロシンＧＭ５」）を６ｇ添加溶解し、上記の温度を保
持しながら３０分間反応させた。反応終了後、直ちに加
熱し、撹拌しながら２０分間煮沸炊飯して、粘性のある
白粥１９kgを得た。Example 2 3 kg of domestic rice (Koshihikari, non-glutinous rice) was washed with water, immersed in 19 kg of water and heated to 55 ° C. with stirring, and an enzyme containing cellulase and mannase (manufactured by Hankyu Bio Industry Co., Ltd. 6 g of cellulosin AC40 "and" cellulosin GM5 ") were added and dissolved, and the mixture was reacted for 30 minutes while maintaining the above temperature. After completion of the reaction, the mixture was heated immediately and boiled and cooked for 20 minutes while stirring to obtain 19 kg of viscous white porridge.
【００３１】この白粥に食塩２００ｇを混合溶解し、さ
らに乾燥モロヘイヤ５０ｇを均一に混合し、七草風の粥
にしてから、１００ml容に区切りのあるプラスチックス
製のトレイに充填し、実施例１と同様の条件で予備凍結
および凍結乾燥を行った。To this white porridge, 200 g of salt was mixed and dissolved, and 50 g of dried Moroheiya was evenly mixed to form a porridge like Nakusa-style porridge, which was then filled in a plastic tray separated by 100 ml. Pre-freezing and freeze-drying were performed under the same conditions.
【００３２】これにより、ブロック状に整形された乾燥
製品が得られた。この製品は１食約１５ｇで、これに熱
湯１５０mlを注いで戻したところ、１分間後には容器内
で均一に分散し、米粒状の少し残った粘性のある風味豊
かな七草風粥が得られた。As a result, a dry product shaped like a block was obtained. This product weighs about 15g, and after pouring 150ml of hot water back into it, it will disperse evenly in the container after 1 minute, yielding a sticky rice-grass-rich porridge with a little residual rice grain. It was
【００３３】実施例３ タイ米（インディカ種、粳米）３kgを水洗後、１６kgの
水に浸漬し、これに阪急バイオインダストリー株式会社
製のセルラーゼ「セルロシンＡＣ」およびペクチナーゼ
「セルロシンＰＣ５」の２種類の酵素を等量混合した酵
素剤を２ｇ溶解し、浸漬液の温度を５７℃に保持して３
０分間反応させた。反応終了後、直ちに加熱し、撹拌を
しながら煮沸炊飯を２０分間持続させ、１６kgの粘性の
強い白粥を得た。Example 3 3 kg of Thai rice (Indica variety, glutinous rice) was washed with water and immersed in 16 kg of water, and two kinds of cellulase "cellulosin AC" and pectinase "cellulosin PC5" manufactured by Hankyu Bio Industry Co., Ltd. Dissolve 2 g of the enzyme preparation in which equal amounts of enzyme were mixed, and keep the temperature of the immersion liquid at 57 ° C.
The reaction was allowed for 0 minutes. After completion of the reaction, the mixture was heated immediately and boiled and cooked for 20 minutes while stirring to obtain 16 kg of viscous white porridge.
【００３４】この白粥に、別途調製した卵とじ（熱水
1.5kgに生全卵 1.2kgを加えてとじとした物） 2.7kg
に、食塩１５０ｇ、グルタミン酸ナトリウム６０ｇ、チ
キンエキス１００ｇ、ポークエキス５０ｇ、昆布エキス
５０ｇ、植物蛋白分解物５０ｇを溶解したものを添加
し、さらに、ブランチングしたホーレン草１kgを加え、
緩く撹拌して雑炊となした。To this white porridge, a separately prepared egg binder (hot water)
1.5kg with 1.2kg raw whole egg bound together) 2.7kg
150 g of sodium chloride, 60 g of sodium glutamate, 100 g of chicken extract, 50 g of pork extract, 50 g of kelp extract, 50 g of plant protein decomposed product, and 1 kg of blanched spinach,
Stir gently to make porridge.
【００３５】この雑炊を１００ml容に区切りのあるプラ
スチックス製トレイに充填し、実施例１と同様の条件で
予備凍結および凍結乾燥を行った。This miscellaneous rice cooker was filled in a tray made of plastics having a capacity of 100 ml, and pre-freezing and freeze-drying were performed under the same conditions as in Example 1.
【００３６】これにより、１食約１７ｇのブロック状に
整形された即席雑炊が得られた。この乾燥製品に熱湯１
８０mlを注いで復元させたところ、１分間後には容器全
体に均一に拡がり、米粒の芯まで水分が浸透した卵風味
のある高品質の雑炊ないしおじやが得られた。As a result, an instant cooked rice having a block shape of about 17 g per meal was obtained. 1 hot water in this dried product
When 80 ml was poured and restored, after 1 minute, it spread evenly over the whole container, and a high quality rice cooked or uncle with egg flavor in which water penetrated to the core of the rice grain was obtained.
【００３７】比較例１ 酵素を添加しないほかは実施例１を繰り返し、白粥を製
造した。凍結乾燥後のブロック状製品は熱湯を注いでも
原形のまま熱湯の表面に浮かんだ状態となり、吸水性が
著しく悪く湯戻しが困難で、商品価値の乏しいものであ
った。Comparative Example 1 White porridge was produced by repeating Example 1 except that no enzyme was added. The block-shaped product after freeze-drying was in a state of floating on the surface of the hot water in its original shape even when pouring hot water, the water absorption was extremely poor, and it was difficult to reconstitute with hot water, and the commercial value was poor.
【００３８】比較例２ 酵素を添加しないほかは実施例２を繰り返し、七草風の
粥を製造した。凍結乾燥後のブロック状製品は熱湯を注
いでも原形のまま熱湯の表面に浮かんだ状態となり、吸
水性が著しく悪く湯戻しが困難で、商品価値の乏しいも
のであった。Comparative Example 2 Example 2 was repeated, except that no enzyme was added, to produce a porridge of the seven herbs style. The block-shaped product after freeze-drying was in a state of floating on the surface of the hot water in its original shape even when pouring hot water, the water absorption was extremely poor, and it was difficult to reconstitute with hot water, and the commercial value was poor.
【００３９】[0039]
【発明の効果】本発明においては、その製造に際し固形
分を高濃度にすることができるので凍結乾燥コストを大
巾に低減させることができ、またブロック状の固形体で
ありながら粥状への復元性が良好で米粒の芯まで水分を
浸透させることができ、しかもブロック状であるので商
品価値が高くかつ取り扱いが便利である。INDUSTRIAL APPLICABILITY In the present invention, since the solid content can be made to be a high concentration during the production, the freeze-drying cost can be greatly reduced, and a block-like solid body can be made into a porridge-like shape. It has good restorability, allows water to penetrate to the core of rice grain, and has a block shape, so it has high commercial value and is easy to handle.
Claims (4)
を促す１種または２種以上の植物細胞組織崩壊酵素を溶
解した浸漬水中で該酵素が失活しない温度条件下に酵素
処理を行い、ついで粥状に炊飯し、さらにその炊飯物を
１食毎に区切りのあるトレイに充填した状態で、予備凍
結後、凍結乾燥することを特徴とするブロック状インス
タント固形乾燥食品の製造法。1. A rice grain that has been washed with water is subjected to an enzyme treatment in immersion water in which one or more plant cell tissue-disintegrating enzymes that promote the decomposition of the cell tissue of the rice grain are dissolved under temperature conditions that do not inactivate the enzyme. Then, a method for producing a block-shaped instant solid dry food product, which comprises boiled rice in a porridge shape, preliminarily freezing and then freeze-drying the cooked food in a tray having a division for each meal.
ミセルラーゼおよびペクチナーゼよりなる群から選ばれ
た少なくとも１種の酵素である請求項１記載の製造法。2. The method according to claim 1, wherein the plant cell tissue-disintegrating enzyme is at least one enzyme selected from the group consisting of cellulase, hemicellulase and pectinase.
物に調味料、香辛料、具材、機能性添加剤などの添加物
を混入し、さらにその添加物入り炊飯物を予備凍結後、
凍結乾燥することを特徴とする請求項１記載の製造法。3. After the enzyme treatment, the rice is cooked into a porridge, and then the rice cooked product is mixed with additives such as seasonings, spices, ingredients and functional additives, and the rice cooked with the additive is pre-frozen. ,
Freeze-drying, The manufacturing method of Claim 1 characterized by the above-mentioned.
たはライススープとするためのブロック状インスタント
固形乾燥食品の製造法である請求項１記載の製造法。4. The method according to claim 1, which is a method for producing a block-shaped instant solid dry food for making porridge, porridge, uncle or rice soup by pouring boiling water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7127308A JPH08294365A (en) | 1995-04-26 | 1995-04-26 | Production of block-like instant solid dry food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7127308A JPH08294365A (en) | 1995-04-26 | 1995-04-26 | Production of block-like instant solid dry food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08294365A true JPH08294365A (en) | 1996-11-12 |
Family
ID=14956741
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7127308A Withdrawn JPH08294365A (en) | 1995-04-26 | 1995-04-26 | Production of block-like instant solid dry food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08294365A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001008614A (en) * | 1999-06-28 | 2001-01-16 | Pokka Corp | Freeze-dried food having immediately dissolvable property |
| JP2006262780A (en) * | 2005-03-24 | 2006-10-05 | Asahi Food & Healthcare Ltd | Method for producing seasoned ingredient-containing dry soup rice gruel |
| JP2011172564A (en) * | 2010-02-01 | 2011-09-08 | Ajinomoto Co Inc | Method for producing cooked rice food |
| JP2014147357A (en) * | 2013-02-01 | 2014-08-21 | Amano Jitsugyo Kk | Freeze dried scrambled egg soup |
| JP5666730B1 (en) * | 2014-04-23 | 2015-02-12 | 井上製氷冷蔵株式会社 | Method for producing frozen tea bowl and frozen tea bowl |
| CN107535849A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type healthcare eight-treasure congee and its instant packed technology |
| CN107535824A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type sea-tangle mung bean mixed congee and its instant packed technology |
| CN107535825A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type jujube mixed congee and its instant packed technology |
| CN107535826A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type mixed congee and its instant packed technology |
| CN107535846A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type seafood delights mixed congee and its instant packed technology |
| CN107535847A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type mountain delicacy mixed congee and its instant packed technology |
| CN107549243A (en) * | 2016-06-27 | 2018-01-09 | 覃艺 | A kind of salty mixed congee of dry type and its instant packed technology |
| KR102243929B1 (en) * | 2020-09-09 | 2021-04-23 | 농업회사법인 하람 주식회사 | Method for producing instant unpolished rice soup using gelatinized rice |
-
1995
- 1995-04-26 JP JP7127308A patent/JPH08294365A/en not_active Withdrawn
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001008614A (en) * | 1999-06-28 | 2001-01-16 | Pokka Corp | Freeze-dried food having immediately dissolvable property |
| JP2006262780A (en) * | 2005-03-24 | 2006-10-05 | Asahi Food & Healthcare Ltd | Method for producing seasoned ingredient-containing dry soup rice gruel |
| JP2011172564A (en) * | 2010-02-01 | 2011-09-08 | Ajinomoto Co Inc | Method for producing cooked rice food |
| JP2014147357A (en) * | 2013-02-01 | 2014-08-21 | Amano Jitsugyo Kk | Freeze dried scrambled egg soup |
| JP5666730B1 (en) * | 2014-04-23 | 2015-02-12 | 井上製氷冷蔵株式会社 | Method for producing frozen tea bowl and frozen tea bowl |
| CN107535849A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type healthcare eight-treasure congee and its instant packed technology |
| CN107535824A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type sea-tangle mung bean mixed congee and its instant packed technology |
| CN107535825A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type jujube mixed congee and its instant packed technology |
| CN107535826A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type mixed congee and its instant packed technology |
| CN107535846A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type seafood delights mixed congee and its instant packed technology |
| CN107535847A (en) * | 2016-06-27 | 2018-01-05 | 覃艺 | A kind of dry type mountain delicacy mixed congee and its instant packed technology |
| CN107549243A (en) * | 2016-06-27 | 2018-01-09 | 覃艺 | A kind of salty mixed congee of dry type and its instant packed technology |
| KR102243929B1 (en) * | 2020-09-09 | 2021-04-23 | 농업회사법인 하람 주식회사 | Method for producing instant unpolished rice soup using gelatinized rice |
| WO2022055055A1 (en) * | 2020-09-09 | 2022-03-17 | 농업회사법인 하람 주식회사 | Production method for instant brown rice porridge using gelatinized rice |
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