JP2017184735A - Method of producing rice grain-shaped konjak for rice cooking - Google Patents
Method of producing rice grain-shaped konjak for rice cooking Download PDFInfo
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Abstract
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本願発明は、ダイエットの目的で、米に混ぜて炊く米粒状の炊飯用こんにゃくの製造方法に関する。 The present invention relates to a method for producing konjac for cooking rice that is mixed with rice and cooked for the purpose of diet.
こんにゃくはカロリ−が殆ど無く、繊維質に富む食品であるため、ダイエット食品として普及しており、この利用方法の一つに、米粒状に形成したこんにゃく粒を精米と混ぜて炊飯することが行われている。
従来、米粒状こんにゃくの製造は、例えば、こんにゃく粉に水を加えて、撹拌機で撹拌混合し、約１時間放置する。次いでそれにｐＨ１０〜１４の水酸化カルシウム含有液を添加・混合し、又は水酸化カルシウム微粉末を添加混合し、固めてから成形機で米粒状に成形し、７０℃で５分間加熱することで製造されている。
次いで、この米粒状のこんにゃくを７５℃・ｐＨ１０〜１４のお湯で１５分間つけ込むことで、ｐＨ１２にｐＨ調整を行う。ｐＨ調整を終えると、例えば袋などのプラスチック容器に充填し、ボイル殺菌後、冷却して商品として出荷される。
また、時には有機酸を使用してｐＨが弱酸性になるように調整して、そのまま袋などのプラスチック容器に充填し、ボイル殺菌後、冷却して商品として出荷されることもある。
Konjac is a dietary food because it has almost no calories and is rich in fiber. One of these uses is to mix konjac grains formed into rice grains with rice. It has been broken.
Conventionally, in the production of rice granular konjac, for example, water is added to konjac flour, and the mixture is stirred and mixed with a stirrer and allowed to stand for about 1 hour. Next, a calcium hydroxide-containing solution with a pH of 10 to 14 is added and mixed to it, or a fine powder of calcium hydroxide is added and mixed, solidified, formed into rice granules with a molding machine, and heated at 70 ° C. for 5 minutes. Has been.
Next, the rice granular konjac is dipped in hot water of 75 ° C. and pH 10 to 14 for 15 minutes to adjust pH to pH 12. When the pH adjustment is completed, it is filled into a plastic container such as a bag, boil-sterilized, cooled, and shipped as a product.
In some cases, an organic acid is used so that the pH is adjusted to be weakly acidic, and the solution is directly filled in a plastic container such as a bag, sterilized after boiling, and then shipped as a product.
しかし、従来のこんにゃく粒は、炊飯後に米飯とは違った歯応えや柔らかさがあって、食事中に米飯とは異なる違和感があり、美味しいご飯にならなく、継続して食することが望まれないことが多かった。 However, conventional konjac grains have a different crunch and softness than cooked rice after cooking, have a sense of incongruity different from cooked rice during meals, do not become delicious rice, and do not want to eat continuously There were many things.
そこで、本発明の課題は精米と混ぜて炊飯したご飯が美味しく、違和感のないものとなるような、炊飯用米粒状こんにゃくの製造方法を提供することにある。 Then, the subject of this invention is providing the manufacturing method of the rice granular konjac for rice cooking that the rice cooked by mixing with polished rice is delicious and does not have a sense of incongruity.
本発明者らは上記課題を解決すべく鋭意研究の結果下記方法によって、精米と混ぜて炊飯したご飯が美味しく、違和感のないものとなる炊飯用米粒状こんにゃくの提供に成功した。
すなわち、以下の炊飯用米粒状こんにゃくの製造方法である。
[１] 米粒状に成形された米粒状こんにゃくを減圧容器に入れて真空冷却して米粒状こんにゃく表層部を脱水処理し、保有水分５０〜８０％の米粒状こんにゃくを取得することを特徴とする炊飯用米粒状こんにゃくの製造方法。
[２] 米粒状に成形された保有水分９５〜９７％の米粒状こんにゃくを減圧容器に入れて真空冷却して米粒状こんにゃく表層部を脱水処理し、保有水分５０〜７５％の米粒状こんにゃくを取得することを特徴とする炊飯用米粒状こんにゃくの製造方法。
[３] 米粒状に成形された保有水分９５〜９７％の米粒状こんにゃくを減圧容器に入れて真空冷却して米粒状こんにゃく表層部を脱水処理し、米粒状こんにゃくの体積を２０〜５０％減容した後、殺菌し、冷却保存することを特徴とする炊飯用米粒状こんにゃくの製造方法。
[４] 品温が常温〜９０℃の米粒状こんにゃくを減圧容器に入れて、圧力５０〜１００ｍｍＨｇで５〜２０分間減圧して真空冷却して米粒状こんにゃく表層部を脱水処理することを特徴とする[１]〜[３]のいずれか１項に記載の炊飯用米粒状こんにゃくの製造方法。
[５] 米粒状に成形され米粒状こんにゃくを減圧容器に入れて真空冷却した後、浸水レトルト容器に収容し、加熱殺菌した後、冷却保存することを特徴とする[１]〜[４]のいずれか１項に記載の炊飯用米粒状こんにゃくの製造方法。
As a result of intensive studies to solve the above problems, the present inventors have succeeded in providing rice-granulated konjac for cooking rice that is delicious and has no sense of incongruity by mixing the rice with the polished rice by the following method.
That is, it is the manufacturing method of the following rice granular konjac for rice cooking.
[1] It is characterized in that rice granular konjac formed into a rice granule is put in a vacuum container and vacuum-cooled to dehydrate the surface of the rice granular konjac to obtain rice granular konjac with a moisture content of 50 to 80%. Manufacturing method of rice granular konjac for cooking rice.
[2] Rice granular konjac with a retained moisture content of 95-97% in a rice granule is placed in a vacuum vessel and vacuum cooled to dehydrate the surface of the rice granular konjac, and a rice granular konjac with a retained moisture content of 50-75% is obtained. The manufacturing method of the rice granular konjac for rice cooking characterized by acquiring.
[3] Rice granular konjac with a moisture content of 95-97%, formed into rice granules, is placed in a vacuum container and vacuum cooled to dehydrate the rice granular konjac surface layer, reducing the volume of rice granular konjac by 20-50% A method for producing rice granular konjac for cooking rice, characterized by sterilizing and storing after cooling.
[4] It is characterized in that rice granular konjac with a product temperature of room temperature to 90 ° C. is put in a vacuum vessel, depressurized at a pressure of 50 to 100 mmHg for 5 to 20 minutes and vacuum-cooled to dehydrate the rice granular konjac surface layer The manufacturing method of the rice granular konjac for rice cooking of any one of [1]-[3] to do.
[5] According to any one of [1] to [4], the rice granular konjac formed in a granular form of rice is vacuum-cooled after being placed in a vacuum container, then stored in a submerged retort container, sterilized by heating, and then cooled and stored. The manufacturing method of the rice granular konjac for rice cooking of any one of Claims 1.
本発明によれば、精米と混ぜて炊飯した場合のご飯が、美味しく、違和感のない、白米ご飯と同等な歯応えのあるものとなる、炊飯用米粒状こんにゃくが容易に提供できる。
よって、本願発明の炊飯用米粒状こんにゃくを用いれば、ダイエット目的等に継続して食することができる。
ADVANTAGE OF THE INVENTION According to this invention, the rice konjac for rice cooking which becomes the thing which has a crunch equivalent to white rice rice which is delicious and does not have a sense of incongruity can be easily provided when rice is mixed with polished rice.
Therefore, if the rice granular konjac for rice cooking of this invention is used, it can eat continuously for the purpose of a diet, etc.
本発明において用いられる米粒状に成型された米粒状こんにゃくとしては、上記従来の方法によって米粒状に成形されたものを使用すればよい。
好ましくは、次いで、その米粒状のこんにゃくに一定量の水又は０．１％程度の有機酸溶液を加えボイルしたものが用いられる。
次いで、前記ボイルしたものを直ちに水切りをして減圧容器に入れて真空冷却する。
なお、０．１％程度の有機酸溶液を加えるのは、コンニャク臭をこの段階で完全に除去するためである。
What is necessary is just to use what was shape | molded by the said conventional method as the rice granular konjac shape | molded in the rice granular form used in this invention.
Preferably, the rice granular konjac is then boiled with a certain amount of water or an organic acid solution of about 0.1%.
Next, the boiled product is immediately drained and placed in a decompression vessel and vacuum-cooled.
The reason why the organic acid solution of about 0.1% is added is to completely remove the konjac odor at this stage.
真空冷却とは、加熱調理後の食材を減圧状態におくことにより、沸点が降下し水分が蒸発して、その際の気化熱が食材の熱を奪い、食材が一気に冷却される仕組みである。
減圧処理は、通常真空ポンプを用いるが、アスピレータその他の減圧装置も用いられる。真空冷却の条件は、減圧圧力は５０〜１００ｍｍＨｇ、時間は５〜２０分間として米粒状のこんにゃくの体積が８０〜５０％になる程度とし、前記ボイルした米粒状のこんにゃくから約１０％の水分を除去する程度とすることが好ましい。
The vacuum cooling is a mechanism in which a food material after cooking is placed in a reduced pressure state, the boiling point is lowered and moisture is evaporated, and the heat of vaporization at that time takes the heat of the food material so that the food material is cooled at once.
The decompression process normally uses a vacuum pump, but an aspirator or other decompression device is also used. The conditions for vacuum cooling are as follows: the reduced pressure is 50 to 100 mmHg, the time is 5 to 20 minutes, and the volume of the rice granular konjac is about 80 to 50%, and about 10% of the moisture is obtained from the boiled rice granular konjac. It is preferable to make it the extent to remove.
本願発明を実施例によって具体的に説明する。
ボイルした米粒状のこんにゃくを以下の真空冷却装置を使用してボイルした米粒状のこんにゃくから約１０％の水分を除去した。
機械メーカー：株式会社サムソン
型式：ＳＶＣ−１００型
（真空ゲージ数値 ０〜−７６ｍｍＨｇ）
実験では、６５〜７６ｍｍＨｇ（平均７２ｍｍＨｇ）で１０分間処理
実施方法：
まず、米粒状こんにゃく、重量３０．９０ｋｇを０．１％クエン酸水溶液で１０分間ボイルした。
次いでザルで掬い上げ、７０℃に冷却した結果、重量は２４．１０ｋｇになった。
その後、これを真空冷却装置に入れ、６５〜７６ｍｍＨｇ（平均７２ｍｍＨｇ）で１０分間処理したところ、重量は２１．３５ｋｇとなった。品温は１３．３℃であった。
（１）３０．９０ｋｇ→２１．３５ｋｇ（１００→６９％）すなわち当初米粒状こんにゃくの重量は３１％減となった。
（２）２４．１０ｋｇ→２１．３５ｋｇ（１００→８９％）すなわちボイル済み米粒状こんにゃくの重量は１１％減となった。
The present invention will be specifically described with reference to examples.
About 10% of water was removed from the boiled rice granular konjac from the boiled rice granular konjac using the following vacuum cooling device.
Machine manufacturer: Samsung Co., Ltd. Model: SVC-100 type (vacuum gauge numerical value 0--76 mmHg)
In the experiment, it was treated with 65 to 76 mmHg (average 72 mmHg) for 10 minutes.
Implementation method:
First, rice granular konjac, 30.90 kg in weight, was boiled with 0.1% aqueous citric acid for 10 minutes.
Next, it was scooped up with a colander and cooled to 70 ° C., resulting in a weight of 24.10 kg.
Then, when this was put into a vacuum cooling device and treated for 10 minutes with 65 to 76 mmHg (average 72 mmHg), the weight was 21.35 kg. The product temperature was 13.3 ° C.
(1) 30.90 kg → 21.35 kg (100 → 69%) In other words, the weight of the initial rice granular konjac decreased by 31%.
(2) 24.10 kg → 21.35 kg (100 → 89%), that is, the weight of boiled rice granular konjac was reduced by 11%.
これをｐＨ３．７のクエン酸水溶液に充填包装し、１２０℃２５分間レトルト殺菌して、本願発明の炊飯用米粒状こんにゃく製品を取得した。
得られた炊飯用米粒状こんにゃく製品を精米と混ぜて炊飯したところ、従来品の炊飯用米粒状こんにゃく製品と比較して、ご飯が美味しく違和感がない、白米ご飯と同等な歯応えを有する優良なご飯が出来上がった。
すなわち具体的には、（ａ）例と（ｂ）例で、炊飯用米粒状こんにゃく入りのご飯を炊飯した。
（ａ）普通米１５０ｇに対して、炊飯用米粒状こんにゃく１袋（米粒状こんにゃく３４０ｇ＋保存液９０ｍｌ）を混ぜ、水７０ｍｌを添加混合して炊飯した。
（ｂ）無洗米１６０ｇに対して、炊飯用米粒状こんにゃく１袋（米粒状こんにゃく３４０ｇ＋保存液９０ｍｌ）を混ぜ、水９０ｍｌを添加混合して炊飯した、
上記（ａ）、（ｂ）のいずれのものも、ご飯が美味しく違和感がない、白米ご飯と同等な歯応えを有する優良なご飯であった。
This was packed and packaged in an aqueous citric acid solution having a pH of 3.7 and sterilized by retort at 120 ° C. for 25 minutes to obtain a rice granular konjac product for cooking rice of the present invention.
When the rice granular konjac product for rice cooking was mixed with polished rice and cooked, the rice is delicious and does not feel uncomfortable compared to the conventional rice rice konjac product for rice cooking, and has excellent tooth response equivalent to white rice rice Was completed.
Specifically, in examples (a) and (b), rice containing rice granular konjac for cooking rice was cooked.
(A) One bag of rice granular konjac for rice cooking (340 g of rice granular konjac + 90 ml of stock solution) was mixed with 150 g of ordinary rice, and 70 ml of water was added and mixed to cook rice.
(B) One bag of rice granular konjac for cooking rice (340 g of rice granular konjac + 90 ml of preservation solution) was mixed with 160 g of washed rice, and 90 ml of water was added and mixed to cook rice.
All of the above (a) and (b) were excellent rice having a crunchy taste equivalent to that of white rice rice and having a delicious taste and no discomfort.
以下に、ボイル後、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）遠心脱水した米粒状こんにゃくと（Ｃ）本願発明の米粒状こんにゃくを、無洗米に混合して炊飯して得られたご飯のパネラーテストによる評価結果を表１に示す。
表１に示す結果から、（Ｃ）本願発明の米粒状こんにゃくを用いて炊飯されたご飯は、固さ、食感、粘り外観の全てにおいて、（Ａ）ザル上げした米粒状こんにゃくを用いて炊飯されたご飯に比較して優良なものであることが理解される。 From the results shown in Table 1, (C) the rice cooked using the rice granular konjac of the present invention is cooked using (A) colandered rice granular konjac in all of the hardness, texture, and sticky appearance. It is understood that it is excellent compared to cooked rice.
さらに、ボイル後、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）本願発明の米粒状こんにゃくと（Ｃ）通常の炊飯したご飯とのレオメーターによる破断試験結果を表２に示す。
表２に示す結果から、（Ａ）ザル上げした米粒状こんにゃくと（Ｂ）本願発明の米粒状こんにゃくとでは破断点が大きく異なり、（Ｂ）本願発明の米粒状こんにゃくは、（Ａ）ザル上げした米粒状こんにゃくよりも破断点が高く、（Ｃ）通常の炊飯したご飯、に近いことが解る。
そのため、（Ｂ）本願発明の米粒状こんにゃくは歯応えも（Ｃ）通常の炊飯したご飯と変わらず、食感も優れたものになったと推測される。
From the results shown in Table 2, the breakage point is greatly different between (A) colandered rice granular konjac and (B) rice granular konjac of the present invention, (B) rice granular konjac of the present invention is It can be seen that the breaking point is higher than that of the cooked rice granular konjac and is close to (C) cooked rice.
Therefore, it is estimated that (B) the rice granular konjac of the present invention has the same texture as that of (C) ordinary cooked rice, and the texture is excellent.
また、参考例として 、上記米粒状こんにゃくの生地と同じでサイズの大きい玉こんにゃくについて、下記のとおり製造実験した。
玉こんにゃく製造（アルカリ域での包装品）
↓
ザル打ち上げ（重量５．０ｋｇ）
↓
１０分間ボイル（ボイル後重量４．６３ｋｇ、離水率７．４％）
↓
真空冷却
（真空冷却後重量４．１ｋｇ、離水率１１．４％）
得られた玉こんにゃくについて検討したところ、
玉こんにゃくの表層部は、水分が蒸散して水分量が少なくなって、やや強い弾力があった。
結局、玉こんにゃくの表層と内部には弾力の差があり、通常の玉こんにゃくとは全く違う食感に変化していた。
In addition, as a reference example, a production experiment was carried out as follows for a ball konjac having the same size as that of the above-mentioned rice granular konjac.
Tama Konjac production (packaging products in alkaline range)
↓
Monkey launch (weight 5.0 kg)
↓
10 minutes boil (weight after boil 4.63kg, water separation rate 7.4%)
↓
Vacuum cooling
(Weight after vacuum cooling: 4.1kg, water separation rate: 11.4%)
When we examined the obtained ball konjac,
The surface layer of the ball konjac had a slightly strong elasticity due to the transpiration of the water and the reduced amount of water.
After all, there was a difference in elasticity between the surface layer and the inside of the ball konjac, and it changed to a texture completely different from that of the normal ball konjac.
Claims (5)
5. The method according to claim 1, wherein the rice granular konjac is molded into a rice granule, placed in a vacuum container and vacuum-cooled, then stored in a submerged retort container, sterilized by heating, and then cooled and stored. The manufacturing method of the rice granular konjac for rice cooking of description.
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Cited By (2)
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| JP2019097571A (en) * | 2017-12-06 | 2019-06-24 | 竹之内 一樹 | Boiled rice or rice processed product comprising granular konjak, polished rice or brown rice, and agar |
| JP2020137501A (en) * | 2019-03-01 | 2020-09-03 | ハイスキー食品工業株式会社 | Konjak processed food containing dealkalization gelatinized konjak pseudo rice for using by mixing with rice after cooked |
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| JPS56164765A (en) * | 1980-05-20 | 1981-12-17 | Shinko Shiyokuzai Kk | Modified "konyak" |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019097571A (en) * | 2017-12-06 | 2019-06-24 | 竹之内 一樹 | Boiled rice or rice processed product comprising granular konjak, polished rice or brown rice, and agar |
| JP2020137501A (en) * | 2019-03-01 | 2020-09-03 | ハイスキー食品工業株式会社 | Konjak processed food containing dealkalization gelatinized konjak pseudo rice for using by mixing with rice after cooked |
| JP7264444B2 (en) | 2019-03-01 | 2023-04-25 | ハイスキー食品工業株式会社 | Konjac processed food containing dealkalized gelatinized konjac pseudo rice for use by mixing with cooked rice |
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